Staubitz!

One of the last real butchers in the area, John McFadden from Staubitz, got profiled in the New York Times:

"Favorite meat: A thick, juicy rib steak. But I only eat red meat once a week. I’ve got high cholesterol; it’s hereditary.

Manual dexterity: I must enjoy working with my hands, because in my workshop upstate in Milan, I’m always out there building all sorts of things from wood. Now I’m restoring portions of a 1730 barn.

The next generation: This is kind of funny. The other day my son asked me if he could work in the store when he gets old enough. I said, “Of course you can.”"

My uncle was the bicycle delivery boy for Staubitz in the 50s, and has some great stories about the meat market in those days!