Over the past fifteen years Jamie Waldron, has craved his way through many organically fresh animals: Pigs, Cows, Ducks, Chicken, Goose. Through these episodes he will be answering your questions about anything butchering, cooking and about quality of meats.

This is the second foodinar, that Jamie put on at Jack’s restaurant in Kingsville, Ontario. Enjoy course #4 of 4 in “Duck, Duck, Goose” & a Question and Answer Session