If Moneybeat had a bratwurst for every time a journalist used the
line about “the sausage being made,” we probably could feed a ballpark
full of hungry fans. But at least one Wall Street Journal reader takes
exception to the phrase.
A November 17
Ahead of the Tape column about Tyson Foods Inc.TSN +0.39%
used the cliché in a discussion about its recent acquisition of
Hillshire Brands. Elmer Hensler of Cincinnati, Ohio, age 84, saw it and
felt the need to set the record straight.
Mr. Hensler knows a thing or two about meat as president and founder of Queen City Sausage and Provision Inc., which he founded nearly a half century ago. He says that, if you want to see good sausage being made, you can come and visit his factory. They use only the best cuts – a practice he says has faded as regulations have been eased.
“I’m the last man standing, and that’s because I don’t cheapen the product. If it costs more, I raise prices.”
One of nine children growing up on the west side of Cincinnati, Mr. Hensler found work in the city’s slaughterhouses and saved up enough to get into the meat business himself. His company’s bratwursts and mettwursts are the official sausages of the local baseball and football teams, the Reds and Bengals.
Mr. Hensler still comes to work every day and loves conducting personal tours of his operation. He typically doesn’t tell the staff in advance. Why? “Because there is nothing to hide. Seeing sausage made at Queen City Sausage is a wonderful experience,” he writes.
Without having visited the plant ourselves, we’ll have to take his word for it. Clearly, though, portraying all sausage making as unappetizing was the wurst thing one could say to Mr. Hensler.
Here’s Mr. Hensler’s letter in full.
Mr. Hensler knows a thing or two about meat as president and founder of Queen City Sausage and Provision Inc., which he founded nearly a half century ago. He says that, if you want to see good sausage being made, you can come and visit his factory. They use only the best cuts – a practice he says has faded as regulations have been eased.
“I’m the last man standing, and that’s because I don’t cheapen the product. If it costs more, I raise prices.”
One of nine children growing up on the west side of Cincinnati, Mr. Hensler found work in the city’s slaughterhouses and saved up enough to get into the meat business himself. His company’s bratwursts and mettwursts are the official sausages of the local baseball and football teams, the Reds and Bengals.
Mr. Hensler still comes to work every day and loves conducting personal tours of his operation. He typically doesn’t tell the staff in advance. Why? “Because there is nothing to hide. Seeing sausage made at Queen City Sausage is a wonderful experience,” he writes.
Without having visited the plant ourselves, we’ll have to take his word for it. Clearly, though, portraying all sausage making as unappetizing was the wurst thing one could say to Mr. Hensler.
Here’s Mr. Hensler’s letter in full.
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