THE SARTORIALIST

THE SARTORIALIST

Bloggers want to be him. New Yorkers adore him. And photo journalists has been copying his techniques for goodness-know, how many years now.
The very special, (and may I add,) very creative man behind the camera in the streets of, well most major hubs in the world, is fervently leading the way in the world of fashion photo journalism.
His name is Scott Schuman and he is The Sartorialist.

Becoming one of the world’s renowned photographers, one can imagine a lot of hard work, inspiration and ambition needed but he admits himself when he says, “Each day I feel like I can take the best picture of my life…” and stresses the importance of a good morning routine, so that once, you “hit the door, then you can forget about yourself and do the job, because you feel good…”

Scott started his blog back in 2005, photographing what have been described as ‘real people.’ And have been loving it ever since, with his blog and social media following going through the roof.

Scott also states that part of dreams he wants to fulfill is to get better at what he is doing. In his own words does he want to capitalize on all the different things that he is good at, writing better, shooting better, and communicating better.

Below a truly inspiring documentary, THE SARTORIALIST directed by Tyler Manson.

 

From Dubai

FROM DUBAI

Amazing stories from South Africans in Dubai keep making the rounds, and so we ventured to have a chat with L’re van Rooyen.

For the last year or so, L’re has ardently been working in a royalty of palaces in the United Arab Emirates, attending to the ‘pets’ of the nobles, otherwise referred to as a private zoo.

Long hours and high demands kept her on her toes, while ensuring that she enjoyed every precious moment of free time she has with us here in South Africa over the December holidays.

Now for the odd bit.

She has a perfect modern, state of the art smart phone. Only it has no camera, nor any other ability to take photos. Naturally for security reasons, photos are prohibited in her work space, and so required of her to purchase something very few of us even new existed. Apparently only a couple of smart phones like these exist, and upon googling it, I found a Blackberry and something else, but not the one I saw in her hand.

Oh yes, one other thing. She also happens to be an excellent swimmer.

Unfortunately we didn’t get around to the swimming pool, but there is always a next time.

She’ll be traveling all around South Africa, in the days to come, with even Swaziland on her list of locations.

The difference between Game meat and Venison

“I loved your post on Game meat but may I suggest that you used the correct term of ‘venison’, rather than game meat,” someone voiced just the other day.

I only then realised that most people in South Africa, are not clear on the difference between the two, and most of us do not even know that there, indeed exists a difference between our so beloved South African Game Meat, frequently used to make biltong, and the Australian and New Zealand version of wild meat, more correctly referred to Venison.

Now if you ask any person around the world, including South Africa, what Venison is, they will quickly tell you in the most blatant of terms that it is wild meat, deer meat, or even meat derived from wildlife such as rabbit and wild boar.

There are however many countries where the local populations has no idea about what game meat is. Game is a word equally popular in the USA and Britain as it is in South Africa, but when visiting the Middle East, Russia, China and East-European countries, they might look at you in a way which will indicate that there is a total lack of comprehension, and thus asking for an explanation.

One of the reasons for this is that Australia and New Zealand has done ground-breaking work in establishing the export markets for their products, and has done so primarily by a word which can’t be confused with any other sort of meat.

They are in fact adamant on the notion that only wild meat from Austria and New Zealand can be called Venison, similarly like Champagne coming only from the region of Champagne in France.

This doesn’t necessarily mean that Venison is superior in any way to, for instance game meat, it only establishes the fact that New Zealand has very successfully created a brand or ‘word’ associated with their product.

Venison is derived from the deer, often described as organic and free range, which naturally roams about in both New Zealand and Australia.

Game meat on the other hand, includes but is not limited to, South African game harvested from the African bush veld which include a wide range of species, of which the most popular is Blue Wildebeest, Kudu, Impala, Springbuck and Eland.

As you can imagine, the free range deer from New Zealand has a very different diet than their counterparts in South Africa, where the feed ranges from various types of grass, to leaves of different trees as well, depending on the species.

Again this doesn’t make the one superior over the other, but there is a distinct difference in taste, and those who love game meat, will testify that the quality is of a superb level.

Game meat is proudly South African, and there is a bright future ahead as we market our products as such.

Export quality game meat vs meat derived from hunting

So you are familiar with game meat, right?

Your uncle (or brother) has a family inherited game farm in the pleasant but rugged South African bush, and hunting has been a tradition in your family since your great grandfather shot that trophy Kudu bull still hanging against the wall in the voorkamer of the farmhouse.

Tradition dictates, with much pride, that the majority of the meat, whether it be impala or blue wildebeest, is good for the ever popular biltong, droëwors and chilli-bites. Occasionally, the prime cuts of meat will be cooked with recipes dating back to the Anglo-Boer war, and usually includes a variety of ingredients such as alternative meats like pork, and in many cases a generous amount of cream.

The main association with game meat is the wild taste of what ever species was hunted. A taste that varies in as many factors as the variety of animals there are available. The factors effecting the taste and quality of the meat includes shot placement, how far it ran in the hunting process, the sound of gunfire in the instance where the animal is injured, the timing of bleeding the animal, the time of day and how long the carcass remained in the sun before being loaded onto a recovery vehicle, and of course the temperature and treatment process once arrived at the slaughtering facilities.

These are a bunch of factors often overlooked when on a classic, adventurous hunting trip, as depicted in our long standing culture. The difference however, between export quality game meat and meat derived from hunting is a subject not too often discussed and rarely mentioned in the hunting circles. This, combined with an occasional instance of a general lack of knowledge, naturally resulting in a product which from the outset might seem inferior to the retail products on the market.

It is time then for us, and most of the general public to get ourselves acquainted with a world where nothing less than world-class products is accepted. A world where only the best of meats are produced and presented, in the most professional manner imaginable.

Now to send your train of thought to what is currently available on the South African market, especially provided by the Riga Merchant online retailer, we present to you a meat that is professionally harvested, often times at night, using suppressors on the rifles, with head shots, ensuring that the quality of every cut of meat is a standard outstanding export quality product.

The carcases, with regulated temperatures and predefines processes and systems, are adequately transported to the abattoir and processing facilities, giving the consumer a guarantee of a top-notch product.

Next time you are presented with what looks like a rich and healthy cut of game meat, you are right to suppose that it is indeed your right to know the origin of the particular meat, and of course, the method of bringing it to your plate.

Happy healthy eating!

Not at all your average hunting meat

Riga Merchants are merchants of name. We pride ourselves in the quality of every single product coming from our platforms.

 

That is why we do not purchase any meat that has been hunted during the South African hunting season, nor do we except any meat from game ranchers who offers a couple of animals which were in excess and needed to be culled for the purposes of game ranch management.

Our meat comes only from registered, export and internationally approved game abattoirs, who continues to supply some of the top markets in the world.

It is of utmost importance to understand this, as a large part of the South African public perception about game meat (venison,) originates from what we experienced because of a culture of hunting.

In most cases, the hunt takes place during the day, and with this, there are usually some hunting related action involved. This causes adrenaline rushes among other natural biochemical reactions in the animal, especially if it was not a head shot, which have a dramatic effect on the quality, tenderness and taste of the meat. There are, apart from that, very rarely any consistency with the processing of the meat, as various factors plays a role in the correct way of bleeding the animal, and the effectiveness of getting it to the slaughtering facility.

The game meat from Riga merchant is professionally harvested by a team of registered harvesters, using suppressors on their rifles, placing head-shots and frequently working at night, so as to cause minimum suffering to the animals with absolutely no damage to the meat itself.

The processing is done in a similar fashion where quality can be maintained by very effective transport of the carcasses, at just the right temperature and readiness of staff at the abattoir and processing facilities.

This, among many other factors, insures us to be able to supply to you, some of the best products South Africa has to offer.

With a very quick, deliciously pan-fried sirloin steak, why not give it a try and fall in love with a premium source of nutrition, natural in every sense, the healthy game meat option for everyone.

Major health benefits of South African Game meat.

Most of us are aware of the low fat content of game meat and the natural benefits organic meat hold for our bodies, but there are a few other benefits triumphing the mainstream meat products we find on our shelves currently.

To start with, Game meat in general has lower Omega-6 fatty acids, which, according to Linus Pauling Institute in Oregon, USA, can cause higher inflammation in the body. On the other hand, game meat boasts with a higher amount of Omega-3 fatty acids, which in effect can lower the risk of heart disease as well as a vigorous curb on stiffness and joint pain.

With up to 30% richer in protein, coupled with some iron and zinc benefits, which we will have a look at in a later blog post, the paybacks on eating game just keeps adding up.

There is however a crucial determining factor when standing in front of the fridge or freezer at the local retailer and having to make a decision on the overwhelmingly round chicken, or the lean game.

Your taste buds in relation to your imagination has a great impact on whether you opt for the more socially excepted, or for the health factor, both presented equally tasty on display. Well, this is where the great news comes in. It does not take long to cook up a proper meal with great taste, when quickly want to fix something for dinner. Time is of the essence for most professional people, and cooking takes up much of the precious moments that could have been spent with the family. With game meat however, a couple of minutes is all you need.

Quick and easy, in the pan. You really can’t go wrong.