Posted by ShepFL on January 15, 2012 at 17:59:35 from (69.57.119.116):
Local fella came and saw the Baker Co. FLA 1861-1961 play tonight. He saw me acting as 1888 Dr. and said I reminded him of butcher. Fella owns the local butcher shop - been here 45 yrs.
We got talking about how Dr.s then were more like vets or butchers. As we talked I told him of my experience doing home butchering and we compared notes on technique and making sausage. He mentioned he is wanting to sell his shop so he can retire (he is 62 yr old). Anyone here have any experience running a local butcher shop?
Competition is Super Wally World with their gassed meats to keep it red and one local grocery store. The other grocery store (Food Lion) is shutting down.
Thinking out loud while it will be A LOT of work it just might be a business venture to get into. I am thinking of offering locally raised meats (beef, hogs) selling to local restaurants and having a smoked meat or bakery section. In fall offering butchering services for the local and out of state hunters.
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Today's Featured Article - Bad Vibes - by Curtis Von Fange. One of the strangest ways to communicate with our tractor is to ask it how it feels. "Ask it how it feels," you say? Yup, ask it how it feels. Now, as with the other articles in this series one has to be able to hear what 'ole blue' is trying to say in response. The nice thing about our old iron friends is that they are usually quite consistent in their response, rather unlike some people I know who might change what they say due to the weather or other mitigating circumstances. But since t
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