Culinaire Magazine March 2022

March 2022, Culinaire Magazine published:

UPTOWN JERKY

We couldn't help but investigate further when we read,

"An uncompromising snack made with 100%
Alberta beef and none of the nonsense."

Tara Seitz started making jerky for her family early in the pandemic and its now grown into a full time artisan business, Uptown Jerky, in Vulcan, AB. Her "Ginger Ambitions' is a tasty, gingery and salty, gluten-free, sugar-free, small batch boutique jerky, cut in easy-to-nibble little squares.