cMyron TurnerWEB

Myron Turner

 

My favourite part about the Meat Market is the excitement. I thrive on excitement; like fifteen people talking at once, and action, just the action.

My family wasn’t in the wholesale or retail side of the business, they all had slaughterhouses. I grew up around the slaughterhouse, in the yard you may as well say. I just kind of grew into it, I guess, I don’t know much else.

I peddled meat out of the trunk of a car when I was twelve. On Saturdays, my father’d be butchering and I’d buy a quarter from him. One thing led to another, I worked around, in the slaughterhouses around Toronto, then part time jobs around Ontario and Calgary, meat counters for the chains and all that. When I met my wife she was in Toronto; she’s from here though.

We’ve lived in the same house since we got married, about thirty-five years or so. I was raised on a century farm; at least five generations of Turners have lived there. They worked for a landlord and paid rent, year after year. Then there was a rebellion and everybody quit paying. It was the same across Canada; they forced the landlords in England to sell them the land. Those five generations are buried in the local cemetery, that’s where I’m going.

In 1973, we bought the business. It used to be on Queen St. It started out, back years ago, a fella I think he was Hungarian or something, on North River Rd.; then somebody else took it over. They were down even on Grafton St. at one time, then Henry Peters moved it over to Queen St. I bought it from Henry, the city bought the building, and I had to move.

Fifteen or twenty years ago, that was the toughest time we went through. I remember paying 22% interest when interest rates went high. We were raising a family then. Our children have no interest in the business. I worked the devil out of them when they were home, now they they all got good jobs, making good money. They work five days, and they go home. There’s no plans to retire, I would sell the business but I’m not advertising it. My wife’s got a year or two to go before she can get Canada pension. It wouldn’t be a big check, but it would help out.

We work hard at it, we make mistakes too. It’s whatever the consumer wants. There’s different strokes for different folks, that’s what makes the world go ‘round. Perhaps I am a step back in time. With sawdust on the floor you don’t have to scrub. If you get nice fresh sawdust it’ll soak up the odours and is great for slopping up messes to boot. If we didn’t have sawdust there, it’d be greasy from the fat coming off, and you’d be slipping.

If there’s anything else I can tell ya, I’ll be darned to tell ya, if not I guess I’m done.

Myron Turner

Prince Edward Island, 2010

 

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