There were 30 slaughterhouses in Vermont when Carl Cushing first started working as a state meat inspector. Three decades later, only seven remain. So, on the occasion of his retirement, 54-year-old Cushing decided to trade in the hardhat and white coat for a blood-smeared yellow apron at Clark's Slaughterhouse in Ferrisburgh. He bought the place he used to regulate.
"I'm on the other side now," he says with a laugh, acknowledging it's an odd way to spend one's golden years. "The question I get most often is, 'Are you crazy?'"... Read more
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ferrisburgh,
food