Fresh Chicken

The shop at Sector 37 189 stays pretty busy, especially on Sunday mornings. I usually get here before the sun is even up to get everything ready. It’s cold in the back because of the refrigerators, which is fine during the summer but a bit tough in January. We spend a lot of time cleaning. That is the main thing about running a place like Fresh Chicken. If you aren't scrubbing a table or washing the floor, you aren't doing it right. Customers come in and they want things cut a certain way for their dinner. We just do it. There is no complicated system here. You walk in, tell us what you need, and we weigh it out. Sometimes the delivery trucks are late and that makes the morning a bit stressful, but we manage. The neighborhood knows us by now. We see the same faces every week. Some people have been coming here since we first opened this spot at 189. It isn't a glamorous job, standing on your feet all day dealing with meat. Your hands get cold and the work is repetitive. But it is a living. We keep the knives sharp and the counters wiped down. Sector 37 is a good place to be. There's always someone walking by. We don't have a website or anything like that. If you need us, you just come to the shop. It is just a regular local business.