I am one who prefers the times when I can become warm vs. the times I have to try stay cool. But even so, it still takes me a little bit by surprise when you get that first day or two of crisp air. I am having more experiences as I get older (never old as my last name will tell you) where “getting” warm is more of a chore but I still prefer the chilled air and won’t be moving to Florida any time soon. All that babbling babbled, happy fall-ish morning to you! We are at Meyer Dairy and the shop in Spring Mills today, 10-4.
Continuing last week’s theme of people in the plant, Lorie Getgin has been with us now for going on 9 or 10 months. Lorie has spent much, if not all of her working years, in meat packing. She has spent time with Nicholas Meat Packing in Loganton, a rather large plant that, if I recall correctly, has capacity of around 100 animals per hour (a whole different league from us). If any of you remember shopping at Peachey’s in Belleville before it burned down several years back, you may remember her there working behind the meat counter. You will now most likely see her behind the counter at our shop or answering the phone, but not today as she is at her son’s wedding in Watertown, New York. One thing about her, she can’t abide a foul-up. On thing about the meat business, people want what they ask for, they give us instructions and it our goal to follow them. We need to pay attention and get it right. That being said, mistakes get made, misunderstandings happen. Lorie gets very upset when she messes up. We like the detail orientation, we just try to assure her life will go on, we’ll just have to fix the mistake. Point is, she cares.
OK, time is nigh to get out of here. As I have alluded to in past letters, new things are coming down the pike. As we seek to find the opportunities that will most benefit RSMC and our customers, we are developing a number of leads. Among those leads are working with a local famer on his vision for premium, whole hog sausage, that oft requested but not yet achieved price list, the possibility of a Kosher component to our operation and working with a national company that currently markets fish as they develop a farm to table beef operation. More on those and other developments as well as more people talk…sounds like I am signing off a radio broadcast. Courage! Jay