Thomas Auld began his career as a fisherman in 1952, and since then, his family has been in the seafood business, specializing in shrimp. At Fisherman's Legacy, patrons may peruse lobster tails and fish fillets behind the glass counters of the marketplace or sit down for a meal of fried shrimp, crab cakes, and hush puppies in the dining area.
At Eastern Shore Weight Loss, patients lose weight under the guidance of Dr. Richard Snellgrove. Using info from patients' initial consultations, Dr. Snellgrove and his staff can create a personalized course of action. That may include medical weight-loss tools such as phentermine, which is an appetite suppressant; lipotropic injections, which are fat-burning compounds; or B12 injections, which are doses of vitamin B12 designed to supply the energy needed to exercise or transcribe Ulysses.
In the past 50 years, Thompson Packers has grown from a humble three-man operation into a meatpacking hub with more than a hundred employees. The company serves five-star New Orleans restaurants and hotels as well as offshore caterers prepping feasts for carnivorous merpeople. It also collaborates with local chefs to stay on top of culinary trends, and has developed specialized packaging processes to keep its meats fresh.
At The Butcher Shoppe, handcrafting sausage and sculpting fresh cuts of meat is a family legacy. Owner Kevin Green and his son Jordan will tell you that serving as a local expert on meat is not just a job; it's a way of life. When the father-son team welcomed Troy Moon of the Pensacola News Journal into their store, Jordan showed off his extensive beef knowledge, knife skills, and the tattoo on his arm, which depicts a snarling steak holding a butcher's knife in each hand. When asked how long he planned to work for his dad, the ambitious and dedicated youth replied, "Hopefully until he either gives up this one to me, or we open another one." Given their talent and close connection with their customers, that may not be a bad idea.
In addition to prime, certified Angus and choice beef, the duo showcases specialty items such as bison and alligator, providing a “how-to” cooking guide with each cut in order to ensure the best flavor. They also turn their patrons' wild game into sausage—adding hot Cajun spices, maple, or sage for an extra kick—and handpick marinades and barbecue sauces that are ideal for slathering on grilled meats or making slip ‘n’ slide journeys more flavorful.
Ever since it was founded a half century ago, Mitchell Farms has remained the beloved life's work of the Mitchell family. Situated on 1,500 acres of woods and fields, the farm produces crops such as peanuts, peaches, blueberries, and soybeans. It's also home to three century-old log cabins, each adorned with antiques, patchwork quilts, and other collectable pieces.
Throughout the year, visitors can tour the historic cabins, talk farming with the Mitchell family, or purchase homemade jams, jellies, and honey. The farm's peanuts have been a staple for more than 30 years and are now grown on a full 300 acres to accommodate demand. During the fall, guests can sample fresh-dug peanuts or take home dried nuts. The fall also brings with it the Mississippi Peanut Festival, as well as a slew of onsite autumnal activities. Families can tour the farm in a covered wagon or board the Pumpkin Express train. A play area keeps children active with rope swings, play equipment, and a scarecrow drill sergeant instructing kids to drop and give him candy corn.
It's easy to see how fresh the meat is at South Alabama Custom Meats, since owner Tony Brooks cuts them right when you order. Brooks and his son continue the company's 30-year legacy of providing both exotic cuts of meat and processing hunters' venison. They package meats in family-size packs fit for any number of people, including cuts of ribs, pork chops, and their house-smoked sausages.