Thought of this thread again earlier while at the farmer's market.

If you're dining in Victoria (though other places will have it too, I'm sure), watch for the Waygu beef. More Waygu is produced in Victoria than any where else, outside Japan, and it's excellent. Great flavour and unique marbling.

If you're from the US, you may know this as "Kobe beef", though Kobe is actually a very exclusively grown type of Waygu and isn't that common outside Japan. Kobe or not, waygu is very tender. I like it as a steak... however it's common enough around here you see things like "waygu hamburgers" and "slow cooked waygu brisket", which may be missing the point of waygu just a bit (IMO).

Sherbet refers to alcohol

Or better yet, Clifton, Wagyu:)

dang it, and I knew better too. lol