Hello everyone.

My name is Masayuki Sato, a butcher at Tategamori Ark Farm.

Here, the autumn leaves continue to be sunny and the autumn leaves are at their peak.
　
In the midst of all this, I went on a one-day employee training trip yesterday.
　
Our purpose is to serve as a benchmark in our quest to create even better farms.

By looking at the facilities' services, etc., all staff members can share the direction our company is heading in and incorporate it into their daily work.

It goes down. It's also a good opportunity to deepen your relationships with people from other departments that you don't usually have the chance to talk to.

Let's actively communicate while having fun while learning, eating, and drinking.

The groups I participated in were people from Tategamori Ham Kobo, pig farmers, chicken farmers, Restaurant Till's,

It was a farm market and various members.

The first destination is the Shark Museum in Kesennuma, and there are some locals who commute to Ark Ranch.

It seems that it takes an hour to come. Here are the people struggling to overcome the major event of the earthquake and tsunami.

was introduced on the screen.

Our second destination was Restaurant Chenoux in Shiogama, a stylish and cute French restaurant.

We enjoyed seafood, vegetables, meat, sauces, sorbets, cakes, and espresso.

Among them, my favorite is Sendai beef fillet steak with foie gras and Madeira sauce.

By the way, Kitaakari's potato gratin that accompanies this dish is the best.

This time I would like to go in private.

The final destination was Kanezaki Sasakamakan, where everyone made handmade Sasakama.

For some reason, mine was only cooked to the left half!

Regardless of how well it turned out, it was delicious freshly baked. I've been a fan for a while since I was shopping there.

I found a bamboo shoot! !

Its name is the big catch flag! !

Mr. Kanezaki! ! thank you! !

And then I was on my way home.