Cut to the chase: Butchery and Charcuterie Management students Jon Sharkey and Mark Maranan make a turducken for an class assignment. They are in the basement of the John Ware building in the SAIT campus where the meat counter will be opening in November. (Photo by Ryan MacLean/The Press)
S2 Meat Counter RM
Cut to the chase: Butchery and Charcuterie Management students Jon Sharkey and Mark Maranan make a turducken for an class assignment. They are in the basement of the John Ware building in the SAIT campus where the meat counter will be opening in November. (Photo by Ryan MacLean/The Press)
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