Carnist

VOICE (V): How did the idea for Carnist take shape after your previous sausage business, Snackish?

 

Tom (T): I've been nurturing this idea for a long time, ever since I launched Snackish in North Vancouver. When we first visited Kelowna a few years back, we were on the hunt for great local cheese. While looking, we were guided to this wonderful couple, Phil and Desiree, from Perseval and Young Cheesemongers. We started discussing our dream of opening an ethical butcher shop, exploring the perfect location and our vision. A short time later, they reached out to let us know about an opening in their building and connected us with the landlord. That was two years ago, and we finally got the keys in May 2024. From that point, we began designing the shop from scratch, shaping up just as we had envisioned.

Back when I was working on Snackish, it was a side project while I worked as a butcher and store manager at Sebastian & Co Fine Meats. But now, I'm fully committed to this new venture. I reached out to all the farmers I wanted to work with and made invaluable connections through the Small-Scale Meat Producers Association, which helped facilitate the process and put me in touch with the right people. I've visited each farm I collaborate with: Brian Gisbrecht for our pigs, Jill from K&D Farms for our chickens, and Joyce from Empire for our beef. Our lamb comes from Harmony Farms in Creston. Every time I visit, I'm impressed by their transparency and how they treat their animals with the utmost care and respect.

 

V: How do you define an ethical butcher?

 

T: We define ourselves as an ethical butcher with three core pillars: ANIMAL, ENVIRONMENT, and FARMERS. We are committed to using the whole animal, from head to tail, minimizing waste, and honoring each part of the animal. Our mission is to educate people on how to appreciate and utilize every part of the animal, moving beyond just ribeye and tenderloin. We believe any cut has value and aim to revive the appreciation for these often-forgotten parts. The health and well-being of the animals are very important. By visiting the farms ourselves, we ensure that animals are treated with respect, have a high quality of life, and are fed a clean, hormone- and antibiotic-free diet. With ethically raised animals, you don't need to consume as much meat because it's so flavorful! It's about quality over quantity, and our approach leaves no waste, aligning with our commitment to environmental respect.                                                                                                   

Supporting the local economy is another cornerstone of our philosophy. We collaborate with small-scale farmers who are passionate about raising their animals with care. Our role is to provide access to their high-quality products, giving farmers a stage to showcase their work and complete the food system cycle. This partnership not only supports local farmers but also ensures that consumers can connect with the origins of their food.

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V: What does Carnist mean?

 

T: Carnist stands in contrast to veganism. We aim to reclaim and redefine the term "Carnist," often used as a slur by some vegans, and transform it into a positive concept. By demonstrating a thoughtful, ethical approach to meat consumption, we're proving that enjoying meat can be both responsible and high-quality.

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V: What are the next steps for Carnist?

 

T: We'll start our journey by offering two pigs per week, one lamb per week, and one cow per month. To complement our meats, we'll stock our shelves with top-quality accompaniments like rubs, spices, salts, sauces, olive oils, and handmade pasta and noodles from local and international brands. Looking ahead, we plan to host dinner parties where we invite our farmers to share their stories. These events, including dinner clubs and more, will showcase their work and teach guests how to enjoy meat in the best way possible. Above all, we aim to create a welcoming space that feels like an extension of our living room where everyone can find something they love and feel right at home.

 

V: How do you feel about the Kelowna community?

 

T: Originally from a small town in Holland, I found Vancouver too busy to raise a family. Kelowna offers the perfect blend of countryside charm and urban convenience. There is so much positive energy here. As the fastest-growing city in Canada, Kelowna is attracting a new wave of residents, and we're part of that trend. Our business street is bustling with small local shops, many are newly opened, giving it a vibrant, up-and-coming feel - much like Lower Lonsdale in North Vancouver. Many people are relocating here from cities like Vancouver and Calgary, seeking a slower pace of life. Younger families, in particular, are becoming more conscious of healthy eating and making mindful choices. Kelowna is the perfect place to settle down and build a community that reflects our values.

 

V: What advice would you give to people who want to start their own business?

 

T: Just do it! Stick to what you believe is right and don't try to adapt to what others want. Build your business based on your vision, and the right people will come. We believe in this with all our hearts - your instincts are usually spot-on. You don't need lots of money to start; you can always figure things out as you go. We come from a middle-class background, and this is everything we have and are worth, but we're taking the risk anyway. If you don't do it, all you'll have is regret. So don't be afraid to hustle!

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