Many of you know that I loved my father. He was a good man, hardworking man, a butcher,

an immigrant, fought the communists in Greece and the Nazis. And I have memories of working

with him in the butcher shop, the meat hanging on the hooks, wheeled in from the trucks, on a hot June and July day and someone's making

sausage, you cutting the porkloins and mixing in the spices. And the neighborhood ladies,

the grie-as, the old ladies, looking at me, the Polish ones saying,

Charnina, boy, Charnina!

Because I used to bring the Charnina, the Ducks blood on trays to them,

and they would reach out for it because they wanted the first Charnina.

It was a little game you played with the customers.

I loved them.

I loved working with them.

I've told you many stories about them, and I'll tell you some more.

But in the last few years, as I've been doing another job, I don't work in a butcher shop.

But I found one that makes excellent sausage.

And I mean excellent, I mean superb.

It's Joseph's finest meats.

I drive a lot of distance where my wife does now because I don't drive.

We drive an hour and a half to two hours from Indiana all the way to the northwest

side of the city to get the sausage from Joseph's finest meats. And they make history today

because Salvatore Camarda and his family have joined us as our first sponsors. And our guest today is Salvador Carbara

second generation butcher representing the family business and his brother Ben, who makes the

excellent sausage. I love it. I go there when I go. I love going there and I love having a, like that little

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