Photo credit: Michael Isasbell
Barb’s Butchery owner Barbara Fisher closed up shop in mid-March, motivated by safety concerns for her employees and customers. Now, six weeks later, she is close to reopening after installing plexiglass barriers, hiring a new cutter and taking other precautions.
After a freezer sale on Friday, May 8, the store will resume regular hours on Saturday.
This week on the podcast, Barb talks about the harrowing weeks under lockdown and her relief at being able to once again provide customers with locally-sourced beef, pork and poultry.
Also in this episode: Barb shares the philosophy behind her shop.
“It’s important to me that we don’t throw anything away that we don’t have to,” she says. “I buy everything in full animals or sides of animals. How do we use this in as many different ways as possible? Anything that I can cut into four different ways is what I’m after. I cut things into a roast, and if doesn’t sell I can cut it into stew meat, and if that doesn’t work I can grind it into burger, and if that doesn’t work I can make hot dogs or smoked pub grubs out of it.”