Moving on from meat

There's no telling how many animals Bryan Nelson has processed during his 40-plus years at Nelson Locker, he just knows it's a lot.

"The cutting is always the same," he said "One time I even butchered without an apron on to see if I couldn't get dirty. The only thing I got blood on was a little on my boots. You've gotta know when to sashay, I guess."

All that accumulated muscle memory from slicing meat will be put to more leisurely pursuits soon. As of April 1, Nelson and his wife, Jodene, sold the Hartley business to Josh and Jennifer Paskert, of rural Everly.

The Nelsons were happy to pass t...