“My dad started this meat market in 1891. I am the second generation. My son is the third and my grandson is the 4th. I retired 28 years ago. I am 92 and I am a lucky man. I play golf and fish and stop by here when I want to and raise hell. I was raised in the market. I was born in the house across the street and still live there. The supermarkets came along in 1970 and making things cheaper than I could, so I went into processing and making boudin and pork sausage, beef jerky and hogshead cheese. We used to have a slaughterhouse and I liked to skin the cattle. I accomplished something every time.”
Good enough isn’t an option. It’s got to be the best I can do.
“I even make my sandwich backwards. I put my bottom piece here and my bun here. And then whenever I eat it, my bottom...
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