WEBVTT - New Block, Same Chop

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<v Speaker 1>Welcome back to On the Job. On today's episode, we're

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<v Speaker 1>going back up to eastern Pennsylvania to check in with

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<v Speaker 1>Scott carry who, at the height of the pandemic, left

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<v Speaker 1>his cushy computer job to fulfill a passion for butchering.

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<v Speaker 1>So let's get to it and hear how Scott Carey's

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<v Speaker 1>gamble played out. When Scott Carey was first on On

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<v Speaker 1>the Job, I wasn't yet the host. My good friend

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<v Speaker 1>and rising radio legend Otis Gray was, And in their conversation,

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<v Speaker 1>Scott told the Otis that after years of working in

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<v Speaker 1>online marketing, who was feeling unfulfilled.

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<v Speaker 2>I knew pretty early on, Like I was like, man,

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<v Speaker 2>this is exactly what I didn't want to do. It

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<v Speaker 2>didn't feel like me personally, Like I feel really antsy

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<v Speaker 2>when I like sit down and I'm just sitting on

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<v Speaker 2>a computer.

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<v Speaker 1>And while Scott was making a nice living in that

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<v Speaker 1>line of work, he craved chain, but he couldn't quite

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<v Speaker 1>figure out what that chain should be.

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<v Speaker 3>I was kind of more like like a entrepreneur.

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<v Speaker 2>A entrepreneur, Yeah, you ever hear that that phrase?

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<v Speaker 1>That's the first time I've ever heard that.

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<v Speaker 2>Yeah, Like you want to be like a business owner.

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<v Speaker 2>But you really don't.

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<v Speaker 3>Have, like, you don't know what it takes to do that. Yeah,

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<v Speaker 3>you don't know what it takes.

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<v Speaker 1>So Scott tried his hand at a bunch of different

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<v Speaker 1>side hustles, all of which didn't pan out, but at

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<v Speaker 1>least he had barbecuing, because at that time, Scott was

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<v Speaker 1>really into cooking barbecue. He loved the entire process of it,

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<v Speaker 1>the different cuts of meat, the dry rubs, getting the

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<v Speaker 1>smoke just right, and how all that coalesced into flavors

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<v Speaker 1>and textures that were borderline transcendent. But as deep as

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<v Speaker 1>Scott's passion for barbecue ran, he realized that his knowledge

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<v Speaker 1>about the actual meats he was smoking was severely lacking.

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<v Speaker 2>I cooked a brisket and I had no idea where

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<v Speaker 2>the on the cow where it came from. I got

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<v Speaker 2>cooked the pork button. I thought it came from the

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<v Speaker 2>pork's butt, and the actually he is the pork shoulder.

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<v Speaker 1>So Scott reached out to a couple of butchers in

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<v Speaker 1>the area to see if they'd show him the ropes,

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<v Speaker 1>and one of them, a guy named Mike, took a

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<v Speaker 1>chance on him and brought him under his wing, teaching

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<v Speaker 1>Scott about the cuts of meat and the craft of

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<v Speaker 1>butchery itself, and that's when things clicked for Scott. This

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<v Speaker 1>is what he was meant to be doing. So in

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<v Speaker 1>twenty twenty, Scott Carey and his mentor Mike became business

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<v Speaker 1>partners when they opened Slate Belt Butchery, a wholesale meat

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<v Speaker 1>processing facility in Salorsburg, Pennsylvania. And at first business was

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<v Speaker 1>well steady.

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<v Speaker 2>We had one customer, and then like the next month,

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<v Speaker 2>we got two customers.

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<v Speaker 1>In time, though, Scott signed on some bigger accounts and

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<v Speaker 1>words started to spread about this young new butcher and

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<v Speaker 1>his passion for the craft.

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<v Speaker 3>It was during the pandemic.

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<v Speaker 2>A lot of processing plants were shut down, a lot

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<v Speaker 2>of people were, you know, trying to get processing and

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<v Speaker 2>find a processor, and so we were just getting inundated

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<v Speaker 2>with calls like, hey, can you help me?

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<v Speaker 3>Can you help me? And we were taking people on

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<v Speaker 3>as much as we could.

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<v Speaker 1>Business grew so fast in that first year that Scott

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<v Speaker 1>and Mike had to hire five employees and soon they

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<v Speaker 1>were bumping up against the confines of the space they

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<v Speaker 1>were renting.

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<v Speaker 2>We were there a year and it was just very

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<v Speaker 2>clear that if we were going to grow this business

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<v Speaker 2>and become something substantial or offer anything to the farm community,

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<v Speaker 2>like we were going to have to have like our

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<v Speaker 2>own space.

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<v Speaker 1>So Scott starts looking around for larger, more suitable properties.

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<v Speaker 1>But as you can imagine, not everyone loves the idea

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<v Speaker 1>of a whole animal butchery sprouting up next door to them.

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<v Speaker 2>It's very difficult to just like build brand new, you know,

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<v Speaker 2>with red tape and.

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<v Speaker 3>Dealing with townships and getting an.

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<v Speaker 2>Approval for a butcher shop. So the other idea was like, okay,

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<v Speaker 2>we could find a butcher shop that actually has what

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<v Speaker 2>we need. It might not be the most ideal set

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<v Speaker 2>up and stuff like that, but at least it's already

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<v Speaker 2>grandfathered in with the township.

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<v Speaker 1>Fortunately, the butcher community is pretty tight, so Scott had

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<v Speaker 1>a good lay of the land and before long he

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<v Speaker 1>heard about a butcher over a new Tripoli Pa who

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<v Speaker 1>was looking to retire.

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<v Speaker 3>Him and his wife. They had a butcher shop for

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<v Speaker 3>many years.

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<v Speaker 2>It was in their family and no one in the

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<v Speaker 2>family wanted to take it on, and he put the

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<v Speaker 2>business up for sale. And when we saw it was like, man,

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<v Speaker 2>this is like perfect, has the rail system and has

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<v Speaker 2>the coolers.

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<v Speaker 3>It was a previous butcher shop.

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<v Speaker 1>And the added bonus of this shop was that it

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<v Speaker 1>had a retail store front, whereas Scott's first shop only

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<v Speaker 1>did wholesale.

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<v Speaker 3>Our customers were farmers.

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<v Speaker 2>We were processing for them and they would take it

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<v Speaker 2>back and they would sell it at their farm market

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<v Speaker 2>or on their store or on their website.

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<v Speaker 1>So this new space offered Scott the ability to expand

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<v Speaker 1>his business to retail, which would not only offer a

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<v Speaker 1>whole new revenue stream, but really peaked his creative side.

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<v Speaker 1>Now instead of just breaking down animals behind the scenes

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<v Speaker 1>as he'd been doing for the last year, Scott could

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<v Speaker 1>now start doing what he calls the more glamorous aspects

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<v Speaker 1>of butchery, coming up with new products, making visually appealing displays,

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<v Speaker 1>interacting with customers who shared his same passion for food.

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<v Speaker 3>Yeah, that was like a no brainer for us.

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<v Speaker 2>Like and then we look for financing and we talked

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<v Speaker 2>to some lenders and they liked our business plan, they

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<v Speaker 2>liked what we were able to do in such a

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<v Speaker 2>short period of time, and so we were able to

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<v Speaker 2>buy that property.

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<v Speaker 1>But while the facility Scott purchased was an existing butcher shop,

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<v Speaker 1>it still needed months worth of serious renovations to make

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<v Speaker 1>it fit their needs. And of course people can't hold

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<v Speaker 1>their hunger for a few months, nor could Scott's clients

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<v Speaker 1>stockpile their animals until he had the new place up

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<v Speaker 1>and running.

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<v Speaker 2>In my mind, I wanted to continue business as usual

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<v Speaker 2>at the old location. I didn't want to have any interruptions.

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<v Speaker 2>I thought that that would have been very jarring for

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<v Speaker 2>a lot of our customers, a lot of our employees.

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<v Speaker 2>So the idea was to continue operations at the original

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<v Speaker 2>location in Saylorsburg, and then we were traveling to Neutropoli

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<v Speaker 2>in the evening, and we were doing the remodel ourselves.

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<v Speaker 1>The only problem was that new Tripoli, where the new

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<v Speaker 1>shop would be, was a forty five minute drive from

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<v Speaker 1>their current location, which, while not super far away, was

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<v Speaker 1>just far enough to pose some problems. When we come

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<v Speaker 1>back from the break, Scott carry moves the butcher shop

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<v Speaker 1>down the road and hits a few speed bumps along

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<v Speaker 1>the way.

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<v Speaker 1>We're back with Scott Carey, who, after a successful first

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<v Speaker 1>year as a wholesale butcher in Salorsburg, Pennsylvania, took the

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<v Speaker 1>leap of purchasing another facility in the town of New Tripoli.

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<v Speaker 2>So that was very challenging just because it was very

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<v Speaker 2>physically taxing to be working all day processing and then

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<v Speaker 2>you know, working all night like doing construction and taking

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<v Speaker 2>walls down and fixing things.

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<v Speaker 3>You know.

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<v Speaker 1>Well, those double days and forty five minute commutes were taxing,

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<v Speaker 1>and Scott will be the first to say they were.

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<v Speaker 1>He'll also confess that he loved them.

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<v Speaker 2>And sometimes, like when you're butchering, like when you're just

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<v Speaker 2>on the block all day long for eight hours a day,

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<v Speaker 2>just cutting beef for cutting pork like cold, it's mononyous.

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<v Speaker 3>It's like the same old stuff, day in day out.

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<v Speaker 1>Scott Carey has never been one for the mundane. In fact,

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<v Speaker 1>it was that aversion to doing the same thing over

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<v Speaker 1>and over again that got him out of his previous

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<v Speaker 1>career in marketing. But what he came to learn over

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<v Speaker 1>the course of his time as a butcher is that

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<v Speaker 1>what the job keeps you on your feet and moving around.

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<v Speaker 1>Like most jobs, a lot of it is just doing

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<v Speaker 1>the same tasks over and over again. During the renovations,

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<v Speaker 1>though every day provided new challenges. One minute he might

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<v Speaker 1>be choosing a new wall color and the next putting

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<v Speaker 1>up a coat of spackle.

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<v Speaker 2>It was nice to have that break in my day

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<v Speaker 2>where I wasn't just butchering all day long and then

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<v Speaker 2>that was it. It was like kind of like an exciting

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<v Speaker 2>thing for me because it was just a different part

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<v Speaker 2>of my brain than I was using.

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<v Speaker 1>Yet as much as Scott enjoyed the excitement and variety

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<v Speaker 1>that comes with turning and existing building into the shop

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<v Speaker 1>of his dreams, he always kept in mind that despite

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<v Speaker 1>the fun he was having with renovations, at the end

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<v Speaker 1>of the day, he was a butcher and it was

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<v Speaker 1>butchering that paid the bills.

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<v Speaker 2>I think as an entrepreneur, it's very easy to get

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<v Speaker 2>like this shiny ball syndrome where like you see something

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<v Speaker 2>and it's just like, oh, that's like cool, Like I

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<v Speaker 2>could have basically dropped everything at the butcher shop and

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<v Speaker 2>just focused all my time just renovating this new location.

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<v Speaker 2>But like that would have been doing a disservice to

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<v Speaker 2>the business. Number one, the culture would suffer, the employees

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<v Speaker 2>would suffer.

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<v Speaker 3>So ultimately I felt.

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<v Speaker 2>Like my responsibility was keeping my current business operating with

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<v Speaker 2>no hiccups.

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<v Speaker 1>And even if Scott enjoyed bouncing back and forth between

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<v Speaker 1>the two shops, it's never wise to fight a war

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<v Speaker 1>on two fronts. So the sooner he could get the

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<v Speaker 1>new shop up and running, the better, and fortunately he

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<v Speaker 1>knew how to kick things in overdrive.

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<v Speaker 2>There's no breaks in the butcher shops sometimes because we're

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<v Speaker 2>processing under inspection, which we can only process so many

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<v Speaker 2>hours during the day, so there's this sense of urgency.

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<v Speaker 2>We make a plan to break three beef down or

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<v Speaker 2>four beef down in a day, like we gotta get

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<v Speaker 2>that done by two thirty. So yeah, there was definitely

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<v Speaker 2>like a sense of urgency to get that shop open.

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<v Speaker 1>Then one day, after months of tireless work, Scott looked

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<v Speaker 1>around and realized that after all that hard work and hustling,

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<v Speaker 1>they were done.

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<v Speaker 2>It was surprising to me because it wasn't like I

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<v Speaker 2>was looking at like an Excel sheet and I was like, okay,

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<v Speaker 2>I you know, five more things, four more things, three

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<v Speaker 2>more things. It was just like one day, just like

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<v Speaker 2>I had this realization was like, oh man, we did

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<v Speaker 2>what we set out to do. I just remember like

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<v Speaker 2>looking up and seeing like everything that we kind of accomplished,

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<v Speaker 2>and it was just like, man, we're opening in like

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<v Speaker 2>two weeks. Like everything's pretty much taken care of.

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<v Speaker 1>And with the new shop ready to go, Scott did

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<v Speaker 1>his best to move everything that was working at the

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<v Speaker 1>old shop over to the new operation, including his employees,

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<v Speaker 1>but unfortunately the forty five minute commute took its toll.

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<v Speaker 2>The one left within a month. The drive just became

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<v Speaker 2>too much for her. I understood that that was a

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<v Speaker 2>conversation we had. I knew she was leaving. And then

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<v Speaker 2>I had my one of my main butchers. He stayed

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<v Speaker 2>with us for about a year and a half. He

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<v Speaker 2>was doing that drive, and it just became pretty like

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<v Speaker 2>apparent after a year that that drive was getting to him,

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<v Speaker 2>you know, working the whole day like butchering.

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<v Speaker 3>It just physically, I think wore him down.

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<v Speaker 1>Despite the loss of two very good employees, Scott says,

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<v Speaker 1>moving his whole operation to the new facility went surprisingly smooth.

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<v Speaker 3>Our customers didn't notice much.

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<v Speaker 2>The culture we created, the processes we created, it was

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<v Speaker 2>all the same.

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<v Speaker 3>It was just a different room.

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<v Speaker 1>If Scott has any regrets about moving his business, it's

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<v Speaker 1>only that he didn't do it sooner the.

0:11:56.240 --> 0:11:58.360
<v Speaker 3>Things that in my mind that were going to be

0:11:58.480 --> 0:12:00.480
<v Speaker 3>a big issue. I thought like the whole thing.

0:12:00.360 --> 0:12:02.719
<v Speaker 2>Was gonna collapse on us because we were moving to

0:12:02.880 --> 0:12:06.240
<v Speaker 2>different location. And once we actually did it, and when

0:12:06.240 --> 0:12:07.920
<v Speaker 2>we pulled the bandit off, I was like, actually, that

0:12:07.920 --> 0:12:08.600
<v Speaker 2>wasn't that bad.

0:12:09.920 --> 0:12:12.880
<v Speaker 1>It's been two years since Scott closed down the Salorsburg

0:12:12.960 --> 0:12:17.080
<v Speaker 1>facility and focused on the new Tripoli store, and already

0:12:17.160 --> 0:12:18.880
<v Speaker 1>he's seeing that gamble pay.

0:12:18.640 --> 0:12:21.960
<v Speaker 2>Off, seeing the numbers come in. I'm seeing the employees

0:12:22.000 --> 0:12:25.120
<v Speaker 2>that are staying. I'm seeing the employees were hiring, and

0:12:25.160 --> 0:12:28.840
<v Speaker 2>I'm creating jobs and like owning a bit small business

0:12:28.840 --> 0:12:31.360
<v Speaker 2>in a small community, like I'm super proud of that.

0:12:32.320 --> 0:12:35.200
<v Speaker 1>Not only does his business still serve the farmers in

0:12:35.240 --> 0:12:39.520
<v Speaker 1>the community, Scott is getting to exercise his creativity with

0:12:39.600 --> 0:12:41.600
<v Speaker 1>the new retail side of the business.

0:12:42.320 --> 0:12:44.280
<v Speaker 2>You can't just like make the same twenty products all

0:12:44.320 --> 0:12:46.720
<v Speaker 2>the time, you got to expand and do new things

0:12:46.760 --> 0:12:49.480
<v Speaker 2>to get your customers to keep coming back. Every once

0:12:49.520 --> 0:12:51.480
<v Speaker 2>in a while, we'll like come up with a new product,

0:12:51.600 --> 0:12:53.320
<v Speaker 2>or we'll be working on a new product or a

0:12:53.320 --> 0:12:55.079
<v Speaker 2>new recipe or something like that, and like I get

0:12:55.080 --> 0:12:56.080
<v Speaker 2>really excited doing that.

0:12:57.280 --> 0:13:00.720
<v Speaker 1>Still, Scott admits that there are tasks and even days

0:13:00.800 --> 0:13:03.480
<v Speaker 1>of being a butcher that aren't as exciting.

0:13:04.280 --> 0:13:06.439
<v Speaker 2>Say about twenty percent of the jobs in a butcher

0:13:06.480 --> 0:13:11.560
<v Speaker 2>shop instagrammable, looking clean behind a counter selling meat that

0:13:11.640 --> 0:13:13.640
<v Speaker 2>has like the green and the kale.

0:13:13.600 --> 0:13:14.680
<v Speaker 3>And it looks beautiful.

0:13:14.880 --> 0:13:18.080
<v Speaker 2>But there's a whole world, the whole agricultural world, that

0:13:18.520 --> 0:13:23.880
<v Speaker 2>just focuses on getting animals ready to be put in

0:13:23.880 --> 0:13:24.520
<v Speaker 2>a case like that.

0:13:25.800 --> 0:13:28.760
<v Speaker 1>The other eighty percent of the job, Scott says, the

0:13:28.800 --> 0:13:32.800
<v Speaker 1>stuff the customers typically don't see is far from glamorous.

0:13:33.360 --> 0:13:38.479
<v Speaker 1>It's taking out the trash and sharpening knives. It's sanitizing surfaces,

0:13:38.880 --> 0:13:43.760
<v Speaker 1>fulfilling work orders and dealing with equipment repairs. But five

0:13:43.840 --> 0:13:47.120
<v Speaker 1>years in, Scott knows that's just what it means to

0:13:47.120 --> 0:13:50.520
<v Speaker 1>be a butcher, and he wouldn't have it any other way.

0:13:50.920 --> 0:13:53.760
<v Speaker 2>It's it's it's wild because like I took a pay

0:13:53.760 --> 0:13:56.120
<v Speaker 2>cut to do this. I think the first like three

0:13:56.120 --> 0:13:58.880
<v Speaker 2>months I never even paid myself. I just lived off

0:13:58.880 --> 0:14:02.480
<v Speaker 2>savings and then like I'm still like not where I

0:14:02.600 --> 0:14:04.840
<v Speaker 2>used to be, but like that's okay.

0:14:06.120 --> 0:14:09.920
<v Speaker 1>Oftentimes we think of work as a means to acquiring money,

0:14:10.600 --> 0:14:13.400
<v Speaker 1>something we do to pay the bills and support the

0:14:13.440 --> 0:14:17.480
<v Speaker 1>life we want to live, and there's nothing wrong with that. Frankly,

0:14:17.600 --> 0:14:22.320
<v Speaker 1>that's probably the majority of the workforce. But sometimes the

0:14:22.400 --> 0:14:25.800
<v Speaker 1>lucky ones among us find work that offers them more

0:14:25.840 --> 0:14:26.680
<v Speaker 1>than an income.

0:14:27.680 --> 0:14:30.040
<v Speaker 2>I never like felt like super excited to talk about

0:14:30.080 --> 0:14:33.280
<v Speaker 2>like what I did in the past. Yeah, I worked

0:14:33.280 --> 0:14:36.600
<v Speaker 2>for some good companies like Crayola and like Rhadale and

0:14:37.040 --> 0:14:40.000
<v Speaker 2>stuff like that. But like it became like very apparent

0:14:40.760 --> 0:14:43.240
<v Speaker 2>immediately after I graduated college and I got a job

0:14:43.280 --> 0:14:45.040
<v Speaker 2>and I was in a cubicle that I was just like, yeah,

0:14:45.080 --> 0:14:46.960
<v Speaker 2>this is not what I think I'm going to do

0:14:47.040 --> 0:14:48.120
<v Speaker 2>for the rest of my life.

0:14:48.320 --> 0:14:50.680
<v Speaker 1>So while it might have taken Scott carry a few

0:14:50.760 --> 0:14:54.480
<v Speaker 1>tries and years of sitting in a cubicle before finding

0:14:54.560 --> 0:14:57.640
<v Speaker 1>his life's calling, what matters is he.

0:14:57.640 --> 0:15:01.560
<v Speaker 2>Got there, and I'm we're proud that I'm like carrying

0:15:01.640 --> 0:15:05.000
<v Speaker 2>on this trade and this craft because there's not many

0:15:05.040 --> 0:15:06.760
<v Speaker 2>of us left, and the ones that are left, they're

0:15:06.800 --> 0:15:08.600
<v Speaker 2>getting up there in age. I don't know who they're

0:15:08.600 --> 0:15:11.680
<v Speaker 2>passing it on to. And I have like a tremendous

0:15:11.680 --> 0:15:13.320
<v Speaker 2>amount of pride in that because it's it's a tough

0:15:13.400 --> 0:15:15.680
<v Speaker 2>job and I'm glad to

0:15:15.880 --> 0:15:19.760
<v Speaker 1>Do it for On the job, I'm Afrey Thompson.