Building Resilience and Innovation: Tim Sobie's Journey with Sobie Meats and Community Collaboration
February 17, 2025 • 14 mins
Join us on a captivating journey as we sit down with Tim Sobie, the passionate owner of Sobie Meats in Walker, Michigan. Tim's story is one of resilience and dedication, transitioning from layoffs to launching a thriving butcher shop that champions local farmers and chemical-free products. Discover how Tim and his wife Teresa turned their modest beginnings into a dynamic community hub, attracting a diverse clientele, including the city's own Mayor Gary Carey. With a keen focus on supporting local entrepreneurs, Tim shares the secrets behind their wildly popular meat sticks and their relentless commitment to quality, creating a space where Walker residents feel connected and valued.
In a fascinating twist, we explore the innovative use of indoor drones for emergency services, with a special highlight on the "Sobie" drone's role in enhancing safety during critical situations. This episode uncovers how community collaboration has fueled technological advancements that protect first responders, all while local businesses like Sobie Meats carve out their niche amidst big-box competition. Learn how focusing on hormone-free, antibiotic-free meats has allowed Tim to tap into the growing consumer demand for trustworthy food options. Don't miss out as we express our gratitude to the Walker community and invite you to experience the local charm and dedication that Sobie Meats has to offer.
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:07):
Welcome to Made in Walker, a podcast that connects
you to the people, the storiesand the ideas shaping our
community, from local innovatorsto everyday changemakers.
We're diving deep into whatmakes Walker a great place to
live, work and grow.
Here's your host, nicoleDiDonato.
Speaker 2 (00:26):
Well, you've probably heard Mayor Gary Carey mention
this a time or two that wheneverhe wants to get a pulse check
on the community, he has acouple special places that he
likes to go, and one of those isSobe Meats.
Well, today I am joined by theowner of Sobe Meats, the one and
only Tim Sobe.
Thank you so much for beinghere.
Speaker 3 (00:44):
Hey, so glad to be here, Nicole.
Yes, yes, wonderful.
Speaker 2 (00:47):
Everyone in the community pretty much knows your
name, but maybe not how you gotyour start.
We'll kind of get into that alittle bit.
But why do you think MayorCarey likes to say that your
place is one of those?
Speaker 3 (01:08):
you know, one of those areas where he can go and
really get a pulse check on thecommunity.
I think because we get so muchsupport from the community and
so many different people come inand without even soliciting an
opinion, sometimes people willshare that with you.
So that kind of helps us tohave a little bit of a pulse
read on what's going on as well.
Speaker 2 (01:20):
I bet and now this wasn't always what you were
doing, you and your wife Teresa,who is also very big in helping
run the store as well.
How did you officially get yourstart?
Speaker 3 (01:31):
I actually was a meat cutter for 13 years.
Things softened at that timeand got hired into the wood
plant of Steelcase and I wasthere for 13 years and then,
like thousands of others, gotlaid off.
Teresa was at HartfordInsurance for 27 years.
She was downsized and we bothhad nothing to do at that time
(01:53):
Three kids at home and the oldsaying when a door closes, a
window opens and we startedlooking at.
I grew up in Martin and workedat the grocery store in Martin
and learned to cut meat there.
We looked at going into thatmarket and it just wasn't meant
to be and ended up, you know,doing our gig in Walker and that
(02:14):
was in 2004.
So, coming up on 21 years, Wow,wow.
Speaker 2 (02:18):
And this is your technically second location.
You had a smaller location justdown the road in Remembrance.
And according to Mayor Carey,it was pretty tight.
It was already popular then,you know, but needed more room
to grow, right?
Speaker 3 (02:31):
Oh, yes, as I said, at the old location it was so
tight you had to have anemployee on your back because
there wasn't enough floor spaceand then the building that we're
in it was a family dollar atbefore that and that closed up
and we were able to get thisbuilding.
So it's been just a great runfor us in history ever since.
Speaker 2 (02:49):
Yes, yeah, and you know what is it about kind of
like being a butcher shop and Iknow you're more certainly than
a butcher shop, but uh, you knowwhat is it about that type of
industry that you really enjoyabout it.
Speaker 3 (02:59):
So being a meat.
I would, even as a young youngkid I was was interested in
being a meat.
I would even as a young youngkid I was was interested in
being a meathead, being a meatcutter and then getting our shop
going.
We all have different things.
You want to be a painter, youwant to do concrete, want to be
an electrician.
Mine was meat and it doesn'tpay as much as other industries
(03:21):
do, but we all have to eat atsteady work, so that's a great
thing.
Speaker 2 (03:26):
Yeah, and probably a great reason folks like to come
into your place is that foodbrings people together.
So, what a wonderful way tokind of do that for a community.
Speaker 3 (03:34):
Sure, and I actually kind of stumbled upon a couple
things.
One was my first thoughts wereto support other farmers, guys
that I went to school with solocal beef and produce and
things like that and realquickly it became evident
people's bigger thing they wereworried about was what was in
their food.
So we're big on meat thatdoesn't have steroids and
(03:58):
hormones, local produce as muchas we can, and business is not
easy to get into.
So other entrepreneurs that arestarting.
If it's local barbecue sauces,rubs, seasonings, bakery,
whatever that is, we love to bethe door for somebody to bring
their products into our shop.
(04:18):
It makes it a little bit moreniche-y that way.
Speaker 2 (04:21):
Yes, knowing that that's some place that you, or
items that you can't getanywhere else.
Speaker 3 (04:26):
Absolutely Yep.
And for a lot of those people,you know, whatever that is.
Okay, I got this local jam.
Where can I get my start?
I can't just get in the door ata Meyers or pick any big box
store.
So even on a small scale, we'llget one case from them just to
get them going.
Speaker 2 (04:44):
That is incredible.
So it's great and you kind ofknow the struggles of being an
entrepreneur because you were atone point.
Speaker 3 (04:51):
There's nothing easy about business, even spelling it
.
Yeah, yeah Well we can try thata little bit later.
Speaker 2 (04:57):
Oh that is awesome and we you know, of course.
Maybe you have seen some ofthese meat sticks that we have
on our table right here.
Thank you for bringing some.
Speaker 3 (05:04):
Yeah, absolutely it smells amazing.
Speaker 2 (05:05):
Unfortunately, we have to finish taping this
before we can indulge, so why doyou think people love these
meat sticks?
Speaker 3 (05:11):
Well, number one, they're a great snack and some
of the other markets in town.
They had their hot stick and weopened our shop.
I'm not saying this braggingly,but we have a bigger selection
of meat sticks than anybody else, probably in West Michigan.
And, as I've always said,listen to your customer.
They'll tell you what they want.
And we would try other flavors.
(05:32):
And well, hey, do you havesomething in this flavor?
Teriyaki or whatever that was.
So the selection kind of grew.
So we have everything as sweetand mild, the honey barbecue.
Our hottest one is a fire stick.
There's a little bit of heatbut it won't kill you.
It's not like I dare you to eatone of those.
Speaker 2 (05:50):
Yeah, did you bring them here, is that?
So I don't have the fire.
Speaker 3 (05:53):
I might've hid one in there, so surprise.
Speaker 2 (05:57):
You know, and that's, that's incredible.
And, um, you know you werementioning how you like to help
entrepreneurs and this, and thatit's all about giving back to
the community.
You're you're really a hugepillar in the Walker community.
Speaker 3 (06:07):
Yeah, and it's um great to do that.
Yeah, and it's great to do that.
You can't make a deal with God.
All right, but before we gotour business going, as we said,
if it's meant to be, and we getthe business going, we want to
do things to do God's work andhelp back whatever organization
or even locally.
If somebody has cancer, they'redoing a fundraiser, whatever
(06:29):
that is Church auction, policefire, all that.
Speaker 1 (06:34):
Blue.
Speaker 3 (06:34):
Star Mothers.
We love being part of that andhelping out.
Speaker 2 (06:37):
We all need a helping hand right, yes, yes, you and
Teresa are just wonderful aboutthat and you've made so many
friends out of it as well.
And do you have some of thosefolks and families kind of
coming back to you andexpressing gratitude?
What do they say?
Absolutely yeah, it's folks andfamilies kind of coming back to
you and expressing gratitudeand what's?
Speaker 3 (06:53):
what are they?
Absolutely yeah, it's all that.
And um, I I think back one thatcomes to mind, um drew.
I believe he was only about 18months at the time and he had
cancer on his tongue.
Um, he's still alive today.
So I'm guessing, oh man, I'mguessing it's been probably at
least 15 years, but the familystill comes in and they support
us.
And the other most beautifulthing about that is, okay, what
(07:16):
Teresa and I do to help promoteor do a gift card donation,
whatever, but the communityitself and that's one of the
things I absolutely love aboutWalker is we're family,
christian-oriented in Walker andpeople love to help one another
out.
Right, yes, yes, and it's justso huge, even if it's a last
(07:37):
minute.
We put a collection can on thecounter.
People know what it's for, ahandful of change and some
dollar bills in there, and wejust thank all of our customers
for being part of helping thecommunity, and we've done that
for Walker Police and Firenumerous times and they're right
there to pitch in and help out,and God bless all of them.
Speaker 2 (08:00):
I know this community has such a huge heart, so
giving and you do bring up your,your public safety support,
military support, you support somany groups but, yeah, our
public safety.
Speaker 3 (08:10):
You've actually taken some of your anniversary kind
of fundraisers that you like tothrow every year and you put
those towards giving back yeah,so tell us about those yearly so
, um, thin blue line of michiganwas one that we did a few years
and last few, and then we'vedone that for Police and Fire
and Police and Fire works soclosely as it is, so there's
(08:33):
things that both of them needand it's kind of good, you know,
knowing about how much moneyour customers help us raise,
much money our customers help usraise.
Let's say it's somewhere inthat $3,000 to $6,000 range.
Then one of the ones who wouldlike to get is like a
side-by-side to go down thetrails.
(08:53):
We know we don't raise thatmuch at one time, so let's pick
something that's manageable,that we have a chance of hitting
the goal right.
And last couple of years.
Thanks to their help, we'vebeen able to do that, and it's
fantastic.
Speaker 2 (09:05):
Yeah, that's right, there are some lights at
emergency scenes for both policeand fire, very huge.
Also, drones, an indoor dronewhich actually, while police do
utilize it, they help out fireon fire calls and such, and
that's pretty incredible on firecalls and such, and that's
pretty incredible, wayincredible.
Speaker 3 (09:24):
Do you remember the first call that?
they had, if I remember right,in the second drone they have.
They call it the Sobe dronebecause everybody helped them
raise the money and we had alocal 911 call they had to do
and it involved chemicals and afire and everything else and
(09:45):
used.
They said, hey, let's get thesobi drone, um, and they only
test drove it one time beforethat, so it was indoors and they
used that.
They flew it in with thecameras on, not only to keep
tabs on what was going to happenwhen they put water on the
chemicals, and but then I thinkit was like seven or eight first
(10:06):
responders could watch it ontheir cell phone, so not only
they could see what was going on, not one man or woman had to
endanger themselves and sued upto be inside not knowing what
was going to happen.
So just a phenomenal thing.
So that's great.
So thank you, walker residentsfor making that happen.
The Sobe drone I love.
That's great.
So thank you, walker residentsfor making that happen.
Speaker 2 (10:24):
The Sobe drone.
I love that, I love that and,you know, looking forward.
Speaker 3 (10:29):
Where do you, you see you guys going, you know, in
the future, I don't know whenit's going to happen, but I see
us going to retirement.
No, but as far as anotherlocation, I'm not getting any
younger.
What we have we have just aphenomenal team that works for
(10:51):
us and they do a great job aswell.
Oil, wonderful people, and sonot really looking to expand
anywhere.
It's manageable, and Teresa andI are able to get out a couple
extra weekends here and there,and that's good.
Yeah, that's right.
Speaker 2 (11:06):
And we know you're well.
You don't have competitionelsewhere, but we know there's a
few other meat markets in thearea, right, oh sure?
Speaker 3 (11:14):
And there's always competition, and competition is
good.
But yet since we've opened up,unfortunately there aren't as
many meat markets as we used tohave 20 years ago in Grand
Rapids.
But whether you come to us, yougo to Lavendusky's, you go to
Frank's Market, no matter whatthat other market is you go to.
We don't look at that as hey,how come you're going to the
(11:36):
competitor.
All us little guys, we'relittle families and we're
fighting to make a living.
A big box store I could pickany of of them, but they would
love to see us do battle and putone another out of business.
Then that little market is gonefor good.
So, and for people out therewatching us support everybody,
so we so appreciate that onemyers or costco or all these is
(12:00):
going to outsell all of us puttogether, and how do you think
you've been able to survive whenyou do have these larger stores
, super chains, coming in?
I think In the last 20 years.
Certainly people are way morein tune of what's in my food, so
we don't have hormones andsteroids and antibiotics and
(12:21):
things in the meats.
I want to know where my foodcomes from.
Is it healthy?
Along with that, and then, aswe mentioned other entrepreneurs
, we have those small nicheproducts.
So where can I go to get what Iknow and trust is healthy?
And then maybe some of thoseniche products that I can't get
anywhere else.
(12:42):
So those are a couple of thebiggest things that I think have
really helped us out.
Speaker 2 (12:46):
All right, wonderful, and we don't want to keep you
too long.
I know Teresa's probablyrunning the store while you kind
of came over here.
Speaker 3 (12:53):
I'm on the clock, okay.
Yes, that's right, but butreally quickly.
Speaker 2 (12:56):
For folks who may not have um had the chance to
experience sobeys.
Where can they find you andwhen can they find you?
Speaker 3 (13:02):
uh, we're at 3450 remembrance road in walker and
um sunday and monday I'm saywe're closed then, but that's
the weekend for hard-workingstaff.
So we're open tuesday throughsaturday.
Yes, yes we've got a lot sostop in and see us and, and if
we're not there, leave a messageon the answer machine.
We've still got one of thosetoo.
Speaker 2 (13:21):
I'm old and old-fashioned, so approachable
though.
And where else can you findthat?
Thank you so much.
Speaker 3 (13:28):
Tim.
Well, thank you, and thanks foreverybody out there for
watching and tuning in andeverybody in Walker.
We love them all.
And everybody in Walker.
Speaker 2 (13:34):
We love them all, of course, Thanks, nicole, and we
appreciate you and Teresa.
Speaker 3 (13:37):
Yeah.
Speaker 2 (13:38):
Thank you for tuning in to this Maiden Walker podcast
.
Speaker 1 (13:41):
Thank you for joining us for this episode of the
Maiden Walker podcast.
If you have comments orquestions about this podcast, or
if you have suggestions forfuture episodes, we'd love to
hear from you.
Please drop us an email atpodcast at walkercity.
Made in Walker is the officialpodcast of the city of Walker,
michigan.
You can find Made in Walkerwherever you get your podcasts.
Welcome to Made in Walker, a podcast that connects
you to the people, the storiesand the ideas shaping our
community, from local innovatorsto everyday changemakers.
We're diving deep into whatmakes Walker a great place to
live, work and grow.
Here's your host, nicoleDiDonato.
Speaker 2 (00:26):
Well, you've probably heard Mayor Gary Carey mention
this a time or two that wheneverhe wants to get a pulse check
on the community, he has acouple special places that he
likes to go, and one of those isSobe Meats.
Well, today I am joined by theowner of Sobe Meats, the one and
only Tim Sobe.
Thank you so much for beinghere.
Speaker 3 (00:44):
Hey, so glad to be here, Nicole.
Yes, yes, wonderful.
Speaker 2 (00:47):
Everyone in the community pretty much knows your
name, but maybe not how you gotyour start.
We'll kind of get into that alittle bit.
But why do you think MayorCarey likes to say that your
place is one of those?
Speaker 3 (01:08):
you know, one of those areas where he can go and
really get a pulse check on thecommunity.
I think because we get so muchsupport from the community and
so many different people come inand without even soliciting an
opinion, sometimes people willshare that with you.
So that kind of helps us tohave a little bit of a pulse
read on what's going on as well.
Speaker 2 (01:20):
I bet and now this wasn't always what you were
doing, you and your wife Teresa,who is also very big in helping
run the store as well.
How did you officially get yourstart?
Speaker 3 (01:31):
I actually was a meat cutter for 13 years.
Things softened at that timeand got hired into the wood
plant of Steelcase and I wasthere for 13 years and then,
like thousands of others, gotlaid off.
Teresa was at HartfordInsurance for 27 years.
She was downsized and we bothhad nothing to do at that time
(01:53):
Three kids at home and the oldsaying when a door closes, a
window opens and we startedlooking at.
I grew up in Martin and workedat the grocery store in Martin
and learned to cut meat there.
We looked at going into thatmarket and it just wasn't meant
to be and ended up, you know,doing our gig in Walker and that
(02:14):
was in 2004.
So, coming up on 21 years, Wow,wow.
Speaker 2 (02:18):
And this is your technically second location.
You had a smaller location justdown the road in Remembrance.
And according to Mayor Carey,it was pretty tight.
It was already popular then,you know, but needed more room
to grow, right?
Speaker 3 (02:31):
Oh, yes, as I said, at the old location it was so
tight you had to have anemployee on your back because
there wasn't enough floor spaceand then the building that we're
in it was a family dollar atbefore that and that closed up
and we were able to get thisbuilding.
So it's been just a great runfor us in history ever since.
Speaker 2 (02:49):
Yes, yeah, and you know what is it about kind of
like being a butcher shop and Iknow you're more certainly than
a butcher shop, but uh, you knowwhat is it about that type of
industry that you really enjoyabout it.
Speaker 3 (02:59):
So being a meat.
I would, even as a young youngkid I was was interested in
being a meat.
I would even as a young youngkid I was was interested in
being a meathead, being a meatcutter and then getting our shop
going.
We all have different things.
You want to be a painter, youwant to do concrete, want to be
an electrician.
Mine was meat and it doesn'tpay as much as other industries
(03:21):
do, but we all have to eat atsteady work, so that's a great
thing.
Speaker 2 (03:26):
Yeah, and probably a great reason folks like to come
into your place is that foodbrings people together.
So, what a wonderful way tokind of do that for a community.
Speaker 3 (03:34):
Sure, and I actually kind of stumbled upon a couple
things.
One was my first thoughts wereto support other farmers, guys
that I went to school with solocal beef and produce and
things like that and realquickly it became evident
people's bigger thing they wereworried about was what was in
their food.
So we're big on meat thatdoesn't have steroids and
(03:58):
hormones, local produce as muchas we can, and business is not
easy to get into.
So other entrepreneurs that arestarting.
If it's local barbecue sauces,rubs, seasonings, bakery,
whatever that is, we love to bethe door for somebody to bring
their products into our shop.
(04:18):
It makes it a little bit moreniche-y that way.
Speaker 2 (04:21):
Yes, knowing that that's some place that you, or
items that you can't getanywhere else.
Speaker 3 (04:26):
Absolutely Yep.
And for a lot of those people,you know, whatever that is.
Okay, I got this local jam.
Where can I get my start?
I can't just get in the door ata Meyers or pick any big box
store.
So even on a small scale, we'llget one case from them just to
get them going.
Speaker 2 (04:44):
That is incredible.
So it's great and you kind ofknow the struggles of being an
entrepreneur because you were atone point.
Speaker 3 (04:51):
There's nothing easy about business, even spelling it
.
Yeah, yeah Well we can try thata little bit later.
Speaker 2 (04:57):
Oh that is awesome and we you know, of course.
Maybe you have seen some ofthese meat sticks that we have
on our table right here.
Thank you for bringing some.
Speaker 3 (05:04):
Yeah, absolutely it smells amazing.
Speaker 2 (05:05):
Unfortunately, we have to finish taping this
before we can indulge, so why doyou think people love these
meat sticks?
Speaker 3 (05:11):
Well, number one, they're a great snack and some
of the other markets in town.
They had their hot stick and weopened our shop.
I'm not saying this braggingly,but we have a bigger selection
of meat sticks than anybody else, probably in West Michigan.
And, as I've always said,listen to your customer.
They'll tell you what they want.
And we would try other flavors.
(05:32):
And well, hey, do you havesomething in this flavor?
Teriyaki or whatever that was.
So the selection kind of grew.
So we have everything as sweetand mild, the honey barbecue.
Our hottest one is a fire stick.
There's a little bit of heatbut it won't kill you.
It's not like I dare you to eatone of those.
Speaker 2 (05:50):
Yeah, did you bring them here, is that?
So I don't have the fire.
Speaker 3 (05:53):
I might've hid one in there, so surprise.
Speaker 2 (05:57):
You know, and that's, that's incredible.
And, um, you know you werementioning how you like to help
entrepreneurs and this, and thatit's all about giving back to
the community.
You're you're really a hugepillar in the Walker community.
Speaker 3 (06:07):
Yeah, and it's um great to do that.
Yeah, and it's great to do that.
You can't make a deal with God.
All right, but before we gotour business going, as we said,
if it's meant to be, and we getthe business going, we want to
do things to do God's work andhelp back whatever organization
or even locally.
If somebody has cancer, they'redoing a fundraiser, whatever
(06:29):
that is Church auction, policefire, all that.
Speaker 1 (06:34):
Blue.
Speaker 3 (06:34):
Star Mothers.
We love being part of that andhelping out.
Speaker 2 (06:37):
We all need a helping hand right, yes, yes, you and
Teresa are just wonderful aboutthat and you've made so many
friends out of it as well.
And do you have some of thosefolks and families kind of
coming back to you andexpressing gratitude?
What do they say?
Absolutely yeah, it's folks andfamilies kind of coming back to
you and expressing gratitudeand what's?
Speaker 3 (06:53):
what are they?
Absolutely yeah, it's all that.
And um, I I think back one thatcomes to mind, um drew.
I believe he was only about 18months at the time and he had
cancer on his tongue.
Um, he's still alive today.
So I'm guessing, oh man, I'mguessing it's been probably at
least 15 years, but the familystill comes in and they support
us.
And the other most beautifulthing about that is, okay, what
(07:16):
Teresa and I do to help promoteor do a gift card donation,
whatever, but the communityitself and that's one of the
things I absolutely love aboutWalker is we're family,
christian-oriented in Walker andpeople love to help one another
out.
Right, yes, yes, and it's justso huge, even if it's a last
(07:37):
minute.
We put a collection can on thecounter.
People know what it's for, ahandful of change and some
dollar bills in there, and wejust thank all of our customers
for being part of helping thecommunity, and we've done that
for Walker Police and Firenumerous times and they're right
there to pitch in and help out,and God bless all of them.
Speaker 2 (08:00):
I know this community has such a huge heart, so
giving and you do bring up your,your public safety support,
military support, you support somany groups but, yeah, our
public safety.
Speaker 3 (08:10):
You've actually taken some of your anniversary kind
of fundraisers that you like tothrow every year and you put
those towards giving back yeah,so tell us about those yearly so
, um, thin blue line of michiganwas one that we did a few years
and last few, and then we'vedone that for Police and Fire
and Police and Fire works soclosely as it is, so there's
(08:33):
things that both of them needand it's kind of good, you know,
knowing about how much moneyour customers help us raise,
much money our customers help usraise.
Let's say it's somewhere inthat $3,000 to $6,000 range.
Then one of the ones who wouldlike to get is like a
side-by-side to go down thetrails.
(08:53):
We know we don't raise thatmuch at one time, so let's pick
something that's manageable,that we have a chance of hitting
the goal right.
And last couple of years.
Thanks to their help, we'vebeen able to do that, and it's
fantastic.
Speaker 2 (09:05):
Yeah, that's right, there are some lights at
emergency scenes for both policeand fire, very huge.
Also, drones, an indoor dronewhich actually, while police do
utilize it, they help out fireon fire calls and such, and
that's pretty incredible on firecalls and such, and that's
pretty incredible, wayincredible.
Speaker 3 (09:24):
Do you remember the first call that?
they had, if I remember right,in the second drone they have.
They call it the Sobe dronebecause everybody helped them
raise the money and we had alocal 911 call they had to do
and it involved chemicals and afire and everything else and
(09:45):
used.
They said, hey, let's get thesobi drone, um, and they only
test drove it one time beforethat, so it was indoors and they
used that.
They flew it in with thecameras on, not only to keep
tabs on what was going to happenwhen they put water on the
chemicals, and but then I thinkit was like seven or eight first
(10:06):
responders could watch it ontheir cell phone, so not only
they could see what was going on, not one man or woman had to
endanger themselves and sued upto be inside not knowing what
was going to happen.
So just a phenomenal thing.
So that's great.
So thank you, walker residentsfor making that happen.
The Sobe drone I love.
That's great.
So thank you, walker residentsfor making that happen.
Speaker 2 (10:24):
The Sobe drone.
I love that, I love that and,you know, looking forward.
Speaker 3 (10:29):
Where do you, you see you guys going, you know, in
the future, I don't know whenit's going to happen, but I see
us going to retirement.
No, but as far as anotherlocation, I'm not getting any
younger.
What we have we have just aphenomenal team that works for
(10:51):
us and they do a great job aswell.
Oil, wonderful people, and sonot really looking to expand
anywhere.
It's manageable, and Teresa andI are able to get out a couple
extra weekends here and there,and that's good.
Yeah, that's right.
Speaker 2 (11:06):
And we know you're well.
You don't have competitionelsewhere, but we know there's a
few other meat markets in thearea, right, oh sure?
Speaker 3 (11:14):
And there's always competition, and competition is
good.
But yet since we've opened up,unfortunately there aren't as
many meat markets as we used tohave 20 years ago in Grand
Rapids.
But whether you come to us, yougo to Lavendusky's, you go to
Frank's Market, no matter whatthat other market is you go to.
We don't look at that as hey,how come you're going to the
(11:36):
competitor.
All us little guys, we'relittle families and we're
fighting to make a living.
A big box store I could pickany of of them, but they would
love to see us do battle and putone another out of business.
Then that little market is gonefor good.
So, and for people out therewatching us support everybody,
so we so appreciate that onemyers or costco or all these is
(12:00):
going to outsell all of us puttogether, and how do you think
you've been able to survive whenyou do have these larger stores
, super chains, coming in?
I think In the last 20 years.
Certainly people are way morein tune of what's in my food, so
we don't have hormones andsteroids and antibiotics and
(12:21):
things in the meats.
I want to know where my foodcomes from.
Is it healthy?
Along with that, and then, aswe mentioned other entrepreneurs
, we have those small nicheproducts.
So where can I go to get what Iknow and trust is healthy?
And then maybe some of thoseniche products that I can't get
anywhere else.
(12:42):
So those are a couple of thebiggest things that I think have
really helped us out.
Speaker 2 (12:46):
All right, wonderful, and we don't want to keep you
too long.
I know Teresa's probablyrunning the store while you kind
of came over here.
Speaker 3 (12:53):
I'm on the clock, okay.
Yes, that's right, but butreally quickly.
Speaker 2 (12:56):
For folks who may not have um had the chance to
experience sobeys.
Where can they find you andwhen can they find you?
Speaker 3 (13:02):
uh, we're at 3450 remembrance road in walker and
um sunday and monday I'm saywe're closed then, but that's
the weekend for hard-workingstaff.
So we're open tuesday throughsaturday.
Yes, yes we've got a lot sostop in and see us and, and if
we're not there, leave a messageon the answer machine.
We've still got one of thosetoo.
Speaker 2 (13:21):
I'm old and old-fashioned, so approachable
though.
And where else can you findthat?
Thank you so much.
Speaker 3 (13:28):
Tim.
Well, thank you, and thanks foreverybody out there for
watching and tuning in andeverybody in Walker.
We love them all.
And everybody in Walker.
Speaker 2 (13:34):
We love them all, of course, Thanks, nicole, and we
appreciate you and Teresa.
Speaker 3 (13:37):
Yeah.
Speaker 2 (13:38):
Thank you for tuning in to this Maiden Walker podcast
.
Speaker 1 (13:41):
Thank you for joining us for this episode of the
Maiden Walker podcast.
If you have comments orquestions about this podcast, or
if you have suggestions forfuture episodes, we'd love to
hear from you.
Please drop us an email atpodcast at walkercity.
Made in Walker is the officialpodcast of the city of Walker,
michigan.
You can find Made in Walkerwherever you get your podcasts.
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