Sanagan’s x The Stop

We are excited to announce our partnership with The Stop, a Community Food Centre that uses good food to bring people together. Going forward, we are offering a charitable alternative use for your collected loyalty points. 

For every 500 rewards points you chose to donate, Sanagans will donate $25 to The Stop. You donate the points, and Sanagan's will donate the money!

The Stop Community Food Centre

The Stop Community Food Centre uses good food to bring people together.

We believe that nutritious, sustainable, and culturally appropriate food is a human right for all. For over 35 years, we’ve connected low-income Torontonians to good food in spaces that are warm, dignified, and respectful—while working together to challenge the systems that keep people in poverty.

From community kitchens to drop-in meals, we’re a place where everyone is welcomed with a seat at the table.

How your dollars help:

All of The Stop’s programs increase access to healthy food, build social connections, and promote civic engagement.

Every year, The Stop serves 50,000+ nutritious meals, distributes 8,400+ healthy food bank hampers, grows 2,000+ pounds of produce in our gardens, and brings together over 20,000 West End Toronto residents at our community-building programs. 

A gift of $16 helps provide a community member with a week of healthy meals in our Drop-in

A gift of $42 helps provide a three-day supply of healthy food for a family of four.

A gift of $50 helps provide one hour of translation for an expectant parent in our pre-natal health program.

A gift of $75 helps provide transit fare to pre-natal program participants.

A gift of $200 helps provide a healthy lunch to over 100 community members in our Drop-in.

Working at an Abattoir

I first started shopping at Sanagan’s in the hopes that I would not be contributing to the needless suffering of animals. Yes, they’re being killed so I can eat them, but until then I want them to live without cruelty. And I want their death to be as humane as possible. That’s the deal I’ve tried to make with myself as to an omnivore. Based on conversations I’ve had over the years, I know this is also a motivating concern for many of our customers.

Since working at Sanagan’s, I’ve had the pleasure of visiting any number of farms that supply us and learned a lot about how our animals are raised. But that’s where it ends. So when I heard that our head butcher, Jerry Kokorudz had just returned from a week working at the Penokean Hills farm abattoir I was keen to hear about his experiences. 

Penokean Hills, located in Bruce Mines, is our most northerly beef supplier. For an overview of their operation, have a look at Brian’s previous article here

Jerry’s recollections of his time at the abattoir may not make for the easiest read but it’s an honest account of what was for him, I believe, the valuable process of understanding not only our animal’s lives but also their death. And we, in turn, saw this as an opportunity to shed some light on this vital part the agricultural process.

Here’s Jerry’s story:

“It’s all one operation. Penokean has the farms, the processing plant, they butcher the steers, they age them and they ship them. There’s always an inspector on hand. I learned the full process.  

The steers arrive Wednesday night at the barn attached to the kill floor. You want to give them a chance to settle in overnight. You don’t want them stressed, as that can be bad for the animals and for the people doing the job.

It was really interesting watching it. It’s all very quick. And really quiet. The steers are led, one by one out of the barn and into a self-contained stall called the knock box. In this stall Tyson, the head butcher, kept everything calm while administering the stun bolt to 19 steers over the course of the day. It’s an instantaneous kill. 

It was hard work, and, while it’s a difficult process to watch, I think it’s important for me, as the guy who cuts so many steaks, to see how and where they come from. It was definitely fulfilling; I’d go back to Penokean and do it again.”