Lamb production on Salt Spring Island has been down 50 per cent over the past five years, due to government regulations requiring all livestock be taken to Vancouver Island or the mainland for slaughter. It’s easier to get Salt Spring Island lamb in Vancouver than on the Island.
Salt Spring livestock producers have received $100,000 grant to go towards a mobile meat processing unit, however they need to match the amount to receive the money. Partial proceeds from the Chefs Across the Water dinner series will go towards the fund.
“The ‘Save Salt Spring Lamb’ fund is looking to raise $200,000 in the next few months for a mobile unit on Salt Spring,” said Margaret Thompson, Chair of the Salt Spring Livestock Producers Group. “We are hopeful of raising enough money in time and are delighted to partner with Hastings House in their Chefs Across the Water series to draw awareness to this issue.”
The series includes one final event of the season on Monday, October 18, showcasing the talents of Chef Marcel Kauer of Hastings House.
Hastings House Dining room manager Milly Sinclair says there is a lot of excitement building for food-lovers who enjoy local fare prepared by the best chefs in BC.