Used instrument and gear consignment. A student-created and student-run business. Part of Belmont’s nationally recognized Entrepreneurship Program. 2006 Belmont Blvd Nashville, TN 615-460-8533
RUMOURS EAST eleven-twelve woodland street, east nashville
Experience fall’s favorite al fresco restaurant. 6 1 5 - 2 6 2 - 5 3 4 6 www.rumourseast.com 28 / / / / / / / / / / / / / / //
# N AT IVE N AS H VILLE
“In other words, we’re eating outside the system.” While Porter Road Butcher targets individual consumers, it sources to local eateries such as Barista Parlor, Marché, blvd, Fat Bottom, and several food trucks, including 200 pounds of ground beef per week to Hoss Loaded Burgers. Chris and James’ roles within the company are all-encompassing—Chris serves as head manager of both locations, while James acts as the correspondent with the farmers and meat cutters. They each work an average of ten hour shifts a day, six days a week, and hold very high expectations for their employees. “We have a saying at work,” James begins in all seriousness, “that if it’s not hard, it’s probably not right—that’s with our sausages, bacon, everything. We don’t ask a lot of our employees; we just ask them to be perfect.” Since the birth of their second store, the two are sharing their time between the East and the West, and will remain at their Charlotte locale through the end of the year. There, they work alongside managers Christopher “Hudge” Hudgens, a furniture builder of old bourbon barrels at R. H. Barrely, and “Tuna” Tim George, their highest-trained meat cutter and an Americana musician. But their new storefront hasn’t affected the sacredness of Saturday nights, when the entire staff meets at either M.L. Rose or No. 308. There are already plans for a Porter Road Butcher East versus Porter Road Butcher West field game competition every Sunday this coming spring. “We’ll always be one giant family, and we couldn’t survive without any of our employees,” Chris asserts. I’m not leaving Porter Road Butcher a renewed meat-eater, but my notions of animal treatment have been considerably rectified. Chris and James work tirelessly in an industry that is often corrupt in practice, regulation, and treatment of animals. They guarantee that not only are their farmers’ animals the healthiest and most wholesome they can be, but that their customers are, too.