Almost exactly two years ago I asked my parents for more money than I thought I ever would. It wasn’t an obscene amount mind you, but enough to buy a nice small car. Perhaps a pre-owned Mini Cooper. They were gracious enough to lend me the money and I was thrilled to begin work on what would become my best job ever. Sanagan’s Meat Locker has stood the test of two years now, long enough to sneer at the bankers who originally laughed me out the door but not quite long enough to become the institution I hope to be one day. Give me another fifty some odd years and maybe that dream will come true.
I want to thank all of our regular customers who have supported us, even when we were consistently selling out of things like chicken and sausage. Now I kick myself when that happens. What kind of butcher shop sells out of chicken for crying out loud? It has been quite the learning curve but people have stood by us, and every week we meet new faces, peeking in the window and asking themselves, “why is there sawdust on the floor”, “how the hell do you cook rabbit”, “what’s a Meat Locker”, or “just where is South 50 Farm anyway”?
These questions, as well as my self-indulgent desire to have an online voice, have led to this blog. It won’t be the most elaborate blog, but that’s the point. I want people to be able to easily navigate the site, find the information they need, and leave to go eat or something. Because let’s face it, you’re here because you love food, drink and merriment. So let’s get on with this then.
Peter Sanagan