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Money makers: Jim Coren looks over some of the European-style meats that are cured right on the premises at Cordea's Smoked Meats - a delicatessen in Mississauga.
Money makers: Jim Coren looks over some of the European-style meats that are cured right on the premises at Cordea's Smoked Meats - a delicatessen in Mississauga.

Money makers: Jim Coren looks over some of the European-style meats that are cured right on the premises at Cordea's Smoked Meats - a delicatessen in Mississauga.

Date6/22/1983
Names
(photographer)
Format
Medium
Language
ProvenanceFrom the Toronto Star Archives
CollectionToronto Star Photograph Archive
Usage Rights Copyright (Learn More)
Copyright HolderToronto Star (Firm)
Call Number / Accession NumberTSPA_0126163F
Like old times: Joe (left) and Wilbur Barkey carry on a tradition of three generations, smoking meats and cheeses and selling meat in their butcher shop.
Like old times: Joe (left) and Wilbur Barkey carry on a tradition of three generations, smoking meats and cheeses and selling meat in their butcher shop.
5/1/1983
The Cowiesons: Brian, left, runs Cowleso's Meats, on Yonge St. With him are Jennifer,18, dad, Gordon, who opened store in 1939.
The Cowiesons: Brian, left, runs Cowleso's Meats, on Yonge St. With him are Jennifer,18, dad, Gordon, who opened store in 1939.
2/16/1990
Friendly butcher: Roy Nelson stands behind the counter of nelson's Meats and Groceries, the Willowdale butcher shop started by his father In 1920, in what was then the hamlet of Lansing
Friendly butcher: Roy Nelson stands behind the counter of nelson's Meats and Groceries, the Willowdale butcher shop started by his father In 1920, in what was then the hamlet of Lansing
3/6/1984
Mainly because of the meat: Some luncheon meats tasted good and meaty, others were tasteless
Mainly because of the meat: Some luncheon meats tasted good and meaty, others were tasteless
9/21/1979
Preserved meats (Navy)
Preserved meats (Navy)
1852-02-13
Buffet for 10, Terri and David Nichol welcome guests to kitchen counter where their New Year's Eve dinner will be served. Two meats are boneless leg of lamb and tenderloin of beef
Buffet for 10, Terri and David Nichol welcome guests to kitchen counter where their New Year's Eve dinner will be served. Two meats are boneless leg of lamb and tenderloin of beef
11/20/1980
Cover has text in varied font type with illustration of a woman in Victorian dress holding a pu ...
The New Galt cook book: a comprenhensive treatment of the subject of cookery with abundant instructions in every branch of the art -- Soups, fish poultry, meats, vegetables, salads, bread, cakes, jellies, fruits, pickles, sauces, beverages, candies, sick room diet, canning, &c., &c. Including valuable tested recipes in all departments, prepared for the housewife -- not for the chef
1898
Meat is the mainstay in any supermarket operation: Mottle Goodbaum, right, who helped open two new Sunnybrook stores in a single day, this week, here talks meat with his meat operations managing Irvin Zucker
Meat is the mainstay in any supermarket operation: Mottle Goodbaum, right, who helped open two new Sunnybrook stores in a single day, this week, here talks meat with his meat operations managing Irvin Zucker
7/14/1970
Back in business: Half the sewing machines have been carted away to be sold and company is moving to smaller premises. But Leon Benoliel has National Drapery - a leaner, trimmer version of the company - in operation again after last February's bankruptcy.
Back in business: Half the sewing machines have been carted away to be sold and company is moving to smaller premises. But Leon Benoliel has National Drapery - a leaner, trimmer version of the company - in operation again after last February's bankruptcy.
5/3/1982
The right cuts: John Lutner's book, Meat Trade Secrets Exposed, helps the consumer become a knowledgeable shopper in the meat department.
The right cuts: John Lutner's book, Meat Trade Secrets Exposed, helps the consumer become a knowledgeable shopper in the meat department.
6/25/1980
Showing how his wares work - almost all at the same time - is Ballon King Otto Bishof. He estimates he'll sell about 50,000 balloons and about 30,000 party hats, horns, noise-makers, bells and whistles to bring in the New Year. After 11 years in the business, he says he still has a lot of fun. Bischof also rents out canisters of helium gas to fill balloons, and he and staff also decorate some hotels for the festivities.
Showing how his wares work - almost all at the same time - is Ballon King Otto Bishof. He estimates he'll sell about 50,000 balloons and about 30,000 party hats, horns, noise-makers, bells and whistles to bring in the New Year. After 11 years in the business, he says he still has a lot of fun. Bischof also rents out canisters of helium gas to fill balloons, and he and staff also decorate some hotels for the festivities.
12/29/1977
Beefed up: Canada Packers president Valentine Stock, right, says branded and processed products offer potential for higher profit than traditional slaughter and meat packing operations
Beefed up: Canada Packers president Valentine Stock, right, says branded and processed products offer potential for higher profit than traditional slaughter and meat packing operations
6/24/1980