Today we’d like to introduce you to Carolyn Drier.
Hi Carolyn, so excited to have you on the platform. So before we get into questions about your work-life, maybe you can bring our readers up to speed on your story and how you got to where you are today?
My grandfather bought this business in 1913 from Alex Watson. I am the third generation working with the fourth generation. I have worked on and off through my life working with my father. When he unexpectedly died in 1994 I was able to continue the business.
Can you talk to us a bit about the challenges and lessons you’ve learned along the way. Looking back would you say it’s been easy or smooth in retrospect?
There have been 2 pandemics, world wars, depression and changing the meat market from full service to specialty items
Appreciate you sharing that. What should we know about Drier’s Meat Market?
My business is a National Historic Site, we have generations that are coming to where they were brought as a child.
We have a German summer sausage, liver best, formerly liver wurst, and a long Jager that are very unusual not to be found any where else.
It is a unique room that is a step back in time.
What’s next?
We are hoping to keep things as they are, they are not broken
Contact Info:
- Website: https://driers.com
