Christina Day Staff Writer email@example.com
December 25, 2013
What begin as a desire to preserve her grandmother’s sausage recipe has transformed into a larger community driven mission for Ann Rose, owner of the Rose Mountain Butcher Shoppe in downtown Lansing.
“My mission is to support the local farmers by buying local livestock and providing healthy food to people in the area,” Rose said, “it’s really about the community.”
Rose said since her own farm has not been able to meet the demand of the business, she has worked with local farmers to guarantee any meat she purchases comes from quality sources.
As Rose sees it, keeping the raising and purchasing of livestock in the area is a benefit to everyone involved, from farmer to consumer.
“I need to know a farm is growing and sustainable before I’ll work with them,” she said.
By avoiding what she calls the “giant system” of conventional meat production, where livestock is raised in one state and processed in another state before reaching the consumer, Rose is able to be a part of “changing the whole cycle.”
“Buying local cuts almost all of the petroleum need out of our meat source, “ Rose said. “This makes it sustainable and puts money in the pocket of the local farmer since they don’t have to pay the big shipping bills. It’s healthier for the economy, healthier for the earth and healthier for us.”
Rose applies this “full circle” approach to every facet of her business, from the fixtures in the store to the products she sells.
The store’s cabinets were built by Lansing based Phoenix Mountain Arts, and the oak paneling covering the walls came from Mtn. Works in Creston, which uses horses for its logging to create low-impact forestry management.
Goods from local potters and bakers line the shelves along with fresh organic produce from farms in the area.
The shop will officially open full time in January, but has kept limited hours on Thursday through Saturday. Rose said she has already received support from locals.
“Because of the feedback I’ve gotten from the community I’m already looking at expanding next year,” Rose said.
Area businesses such as Pie on the Mountain and Boondocks Brewing have included items such as sausage and pork from Rose Mountain on their menus.
Beginning in January, Rose Mountain will expand its offerings to include lamb, chicken, trout and an increased variety of whole-hog sausages, including the inspiration behind Rose’s venture, the Cumberland sausage recipe created by her grandmother.
Farmers and local craft vendors interested in working with Rose Mountain Butcher Shoppe can visit www.rosemountainbutchershoppe.com .