A short story, novella or full length novel often begins with a snippet of a story. Sometimes from your own past experiences, sometimes from others. Sometimes from a collage of different people melded into one. I just finished reading a 500 page novel that was born out of some brief family history of the author’s. The following memory came to me suddenly, about my Dad. Many of the subtle nuisances were lost on a child but now they make exquisite sense.
My Dad was a ‘butcher’ his entire life. Beginning, I would assume as an apprentice when he was very young right up to being a civilian butcher on troop ships delivering men to the Korean Peninsula. (Civilian because he had lost sight in an eye during WWII and couldn’t re-enlist). After he returned and twenty years of working for someone else he bought a small butcher shop. Today his shop would have a fancier name like John’s Custom Meats, but back then I believe the signage said, ‘Meat Market’. Super Markets were just catching on but people were suspicious and preferred the specialty shops and small grocer so he did fairly well. His work day would begin at 6a.m. and the shop would close at 6p.m. He would work another 1-2 hours moving all the trays of meat
from the case into the cooler for the night. Then he would meticulously clean the inside of the cases. He scrubbed the top of the butcher’s block with salt and saw dust, using a wire brush. When all was clean he would collect the saw dust from the floor and replace it with fresh.
Back in the 1950’s the meat cases were made mostly of wood, stretching the horizontal length of the front of the store. Glass in front and accessed in the back by wood-framed glass sliders. Behind the counter was a large wooden butcher block table. But not the ‘butcher-block’ that we think of today. No, this table was made from one huge, square block of wood with legs attached. A saddle indent in the wood, on one side, was made from years of where my father (and the men he followed) stood and cut meat. The floor was covered with fresh saw-dust, changed out nightly. His knives, which no one else was allowed to touch, hung on a magnet strip on the side of the table.
Weekly a truck would back up to the rear door of the butcher shop and my Dad would help off-load halves of a whole beef, and whole pig carcasses. Nothing was precut. My Dad would ‘break down’ the meat, cutting steaks (sirloin, rib-eye, T-bone, and Filet mignon), using a meat saw to go through bone. Racks of ribs and roasts, all cut by hand. Every left-over scrap of beef was tossed into a bin (everything was stainless steel back then; no plastic was used). He began filling the cases with his beautiful cuts of meat. Next he would process the scraps of meat, collected earlier, through the grinder to make hamburger. (Hand cranked; he couldn’t afford electric saws or grinders back then.) There were only two grades; ‘hamburger’ (the cheapest filled with more fat and less meat) and ‘ground round’ (the leanest and most expensive.) The ground meat would fill long trays that fit inside the display case. When a customer asked for hamburger, my Dad would hand scoop one or two pounds 
from the tray, slap the meat into a sheet of waxed, white butcher paper and weigh it. He was never off on the weight and mostly put it on the scale for the customer’s benefit. If he had weighed heavy he never took away from the mound of meat; that would have been bad customer service in his view. In those days a butcher was allowed (by Federal regulations) to sprinkle in a chemical that would ‘brighten’ yesterday’s hamburger that had turned a little brown. He would do this regularly and put it on ‘sale’ the next day.
My mother would drive him to work and pick him up every night. As I mentioned, he was a veteran and had lost the sight in one eye during his time in the South Pacific, thus preventing him from driving. Frequently Mom and I would go early and help close up. Mom and Dad would also make their own sausage to sell. Using scraps of beef and pork they would make huge batches of ground meat, mixing in special spices. Placing a special tip on the grinder, they would attach a casing made of pig intestine on the end. They pressed the meat through the machine and into the casing, tying off the lengths of sausages with a quick couple of twists of the casing. 
All the years I helped in the butcher shop I never saw my Dad dressed differently. Pure white t-shirt under a crisp white, short-sleeved dress shirt (ironed by my mother), blood stained white apron, with chino (kakis) pants. In the rear pocket was a pint of whiskey in a brown paper bag. His face was clean shaven, his fingers cracked and covered in small cuts. His hair neatly trimmed and slicked back with Brylcream. No matter what time of night we got home, my mother had dinner almost ready. Nothing left to do but ‘fry up the meat’. From the front door to the kitchen sink to wash up, to the dinner table to the couch was my father’s journey. The whiskey had navigated from the hip pocket to a glass sitting on the coffee table. Together we would watch boxing (my Dad’s passion) and shows from the 50’s: Rawhide, Ed Sullivan, Ozzie and Harriet, What’s My Line, and Candid Camera.
Now, with a few decades of life experiences behind me I realize my Dad was probably never without pain. Pain in his back from carrying sides of beef and long trays of meat. Working fourteen hour days. And the untreated, jungle rot (tropical ulcers) on his legs must have been excruciatingly painful by the end of each day. No wonder he lay flat on his back on the sofa, self-medicating with whiskey.
I’ll end this story with a funny anecdote. My Dad hated the narrator for the Skippy Peanut Butter commercial on tv. This was before all of our electronic accessories of today. But finally one day he happened to read an ad for a remote mute button. It attached to the tv by a cord that ran across the living room floor and ended in a small box with a mute button. Yes, that was it: an on and off button. It finally arrived in the mail and we hooked it up. That night, my Dad waited in anticipation for the Skippy commercial to appear during our nightly shows. The the minute the commercial began my Dad gleefully pressed the mute button and yelled at the tv, “Take that, you S.O.B!”
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