“ It ’ s gonna take some time . We ’ re still learning as we go , what people want , what they ’ re looking for ,” he said . “ Being a smaller place , we can ’ t have everything .”
Ready to order and prepare what they ’ re asked for in advance , Adam Hubbard said that he could feel the mutual love in the relationship between his meat market and the community .
“ Everybody seems to love us being here . We love being here ,” he said .
On expansion , Adam Hubbard said that they ’ d always meet the demands of the community as it grew and keep their meat naturally smoked . He said he hopes to have a larger team as the business grows , leaving him with more time to go back and forth from their processing plant and the meat market .
Having enjoyed the success and the journey , Gerry Hubbard said , he reckoned that Adam would continue the business after he retired , until his son retired himself .
“ It ’ s been a good adventure and we enjoyed doing it ,” he said .
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