It has been quite a week. The weather is starting to feel autumn-like, the corn and soy bean seem to be disappearing at an alarming rate and the deer seem to be getting that twitchy edge. As far as the meat shop goes, its been a whirlwind. We seem to have finally gotten to that gratifying and stressful place where the coolers are always packed, for every carcass that goes out there is another that comes in. Its gratifying because hanging carcasses are cash flow and you know what that means to a business but at the same time its stressful because you have to manage the space in time in such way as to avoid hiccups and delays. If its not going out, it can’t come in.
One thing I will say about what we see coming in, nobody in our area needs to look elsewhere for the highest quality beef, pork, lamb or goat. We have producers in central PA that are second to none. It doesn’t matter if you want it on grass or grain, our people can raise it. Its exciting to be part of the chain that gets meat from the farm to you’re your table.
So, past errors on my part aside, today is our last day to be at Meyer Dairy for the year. We will again have grass-fed angus from Jubilee Hilltop Farm of Osterburg as well as a mix of pork and chicken. As I have mentioned, we are looking to make alterative arrangements for the post Meyer era. As soon as the dust settles from this week, I will be harnessing our eager but limited brain spaces to actualize this goal, which is to say it’s a work in progress. Rich and I did talk this week about starting off with a limited list of specials, pre-order/pre-pay-only sorts of things, to be picked up at the shop or a specified location. This seems doable in our limited brain space. Let it be written, let it be done.
Let’s talk about our people again. It’s a been a few weeks since we lauded our laudables and they deserve lauding. Bill Rossman. It almost sounds like an edifice. In a sense it might be. When I describe the plant, I often describe Bill as part of it. But, Bill is a “he”, not an “it”, and he has been with the plant before it was Rising Spring. He is part of the foundation. He knows the quirks, the hitches, the cracks that are likely to grow into chasms. He has his work schedule and then his “Bill schedule”. He comes in to do this or that, because it needs to get done, what else would he do? We are lucky to have him and so are you.
One thing that I would like to mention off of anything we have ever talked about before are employment opportunities. We are kicking around the idea of having someone to come in to clean in the evenings. Currently, our guys, who have been busting themselves all day, do the cleaning. Cleaning is a very detail oriented task and at the end of a long day, its not exactly like thinking of yourself under a cabana on a beach in Cozumel (more like under the boardwalk at a beach in New Jersey). The position would require either one or two persons (some people are better on their own, sometimes a team is better) who were diligent, dependable and detail oriented and interested in spending 1-2 hours in the early evening hours, 5-6 days a week. If you are that type of person or know the type, please let us know.
Well, thanks for your time. We will be at Meyer Dairy and the Shop in Spring Milles from 10-4. Thanks for the good run this summer, lets roll it into the fall.