1. Serial Shahrzad 29
2. Serial Shahrzad Season 2
3. Serial Shahrzad Season 2 Part 11

Hello and welcome back.This week I wish to address two comments we received about The Copper Pig Bbq House being carbon neutral. I realize this dates back nearly a month, but I am happy to answer these for you.Address the specific comment of “ What energy do you use for cooking and how about electricity?”. Our smoker uses maple and hickory wood. All of our cooking equipment runs on gas. The computers and lighting run on electricityNow to offset our carbon footprint, we felt planting trees was a natural fit since we burn wood and live in the forest capital of BC. So we got involved with the An awesome initiative where we get to start a brand new forest just 20km north of town.This project is managed by Borealis Carbon Offsets Ltd. This company analyses our operations, our recycling/composting efforts & our energy consumption – and then ‘Viola’, they tell you the number of seedlings we need to purchase.

It’s absolutely terrific way for us to offset, and help nurture a forest as young as we are.The second comment was an email about how “ we should not be composting citrus”. And, just like everything else, there are two sides for this debate as well. I may personally sway more to the ‘no’ side for little backyard garden compost. However, the majority says it is ok.

Serial Shahrzad 29

And when I speak of TCP’s compost, we are tremendous composters. We pull together over 500 litres of compost a month. 10% of our compost is citrus, and that goes to the community gardens; which amounts to 1% of their compost. So I would say this is a good thing.Feels like an appropriate time to share with you a tale of “The life of a TCP lemon”.At The Copper Pig we use a lot of lemons.

In fact, over 200 pounds a month of lemons. We have to receive orders twice per week to keep up with the demand.We have many uses to ensure we use the entire lemon – including the peels for infusions, the pulp for brines or sauces, or even the juice to use as a cleaner.

100% of the each lemon gets used or composted. The culinary team uses 5% of our lemons. 95% is for the bar. Of that percentage, 60% juice, 30% garnish and 5% for “just a water with a lemon”.To ensure consistency, all lemons start their adventure the same exact way, stored in cooler below 40 degrees F or 4 C for at least a day. The next day the lemons get washed. @ TCP, we wash all of our fruitYou would be surprised, most restaurants do not wash their fruit before they are used for garnishes. Just like our produce, we wash our fruit because we do not know where it has been.

So let’s start with a clean slate. We wash our fruit in a warm water and vinegar bath, and then they are left to rest behind the bar for a day since a room temperature lemon provides more juice. All this love for a lemon imagine what we do for our brisket!We sort our lemons into 2 categories based on the larger & mature lemons are best for juicing while the smaller & harder ones are better suited for garnishes. 1 / 3 of all our lemons is for garnish – which seems like no big deal, but when lemon or limes start costing over $1 each, the garnish costs more than 4oz of pop. Garnish is washed and prepped every single day, and if you have sat at the bar on a busy night you will see us constantly cutting & juicing more lemons.

We can go through 30 lemons on a busy day!Now for the most fortunate lemons the best of the bunch the chosen ones these precious lemons get squeezed for our fresh juice. Because nothing says barbeque like fresh lemonade. And not to hate on other establishments, but the pubs and corporate stores will only use powder crystals. There is nothing awesome about chemical powder crystals.But hold up, we also use our lemon juice for citrus beverages, infusions, Collins drinks, punches and of course our signature lemonade. It follows the same principles as our culinary team.

It has to be barbeque, and it has to be made in-house from scratch. Make it right. If Grandma can do it, so can we. And you can taste the difference. FRESHAnd that’s not the end of the story for our little hero.

The lemons have now come full circle. The lemons we left with REAPS almost two years ago have now returned to us as compost. And we now use this compost with our indoor plants, the hop vines, and for the window herb garden. This greenery helps with our air quality and there is nothing more local than herbs grown just a few paces from the bar.Maybe instead of planting trees locally, we should plant lemon trees?“ Cheers Everyone ”. In this awesome pattern of things you’ll get an A+ for effort.

Serial Shahrzad Season 2

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Serial Shahrzad Season 2 Part 11

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