Friday, January 2, 2009

Babineaux's Slaughter House

Here I am, gazing into the sun outside of Babineaux's Meat Market. We had just experienced the interior, where a male customer was placing his order. This man wanted his deer meat, venison, ground with pork, at a 75% Venison to 25% Pork ratio. The bonesaws in the very next room nearly drowned out the butchery going on. Unfortunately, they were out of cracklins. This seems to be a recurring theme. Out of bread. Out of oysters. Out of cracklins. Is this shortage merely a by-product of the holiday season? Perhaps businesses are cutting back when it comes to inventory? Maybe they don't like the way I look - nah!
Check it out on the Southern Foodways Alliance:

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