Never ever in a million years would I have guessed that I would be a small business owner living in Jackson, Tennessee. I am one of the most shy people you will ever meet. That ambitious entrepreneur spirit is in me, but growing up, it wasn’t readily apparent, even to me. My husband, on the other hand, always knew he would work for himself and probably stay here in Jackson. Both of our grandparents owned their own businesses, and their examples shaped our lives. When I think of Jackson, I think of my family.
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When you interview a guy you’ve known for years—a guy who has had dozens of articles and interviews published since the launch of his business—the thing you are probably the most aware of is the desire to be original in what you put on paper for the whole world to see. If nothing else, don’t be cliché about it. So that was my goal as I mentally prepared myself to interview Sam Bryant, owner of Samuel T. Bryant Distillery here in Jackson.
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The Duncan family greets you as a soon as you arrive. At first you see a quaint gift shop atop a hill, and below to the left, you see a few rows of trees of the first farm. As your wonder begins to take over, you get closer to that tiny shop, and you notice they have hot cocoa for you to enjoy right there on the doorstep. You walk in, and the shop explodes with color and warmth. There are beautiful homemade wreaths, ornaments, and holiday decor that just seem to resonate in a place you’ve long forgotten.
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Confession: I don't love barbecue. I know. Shameful. I grew up in the South and everything, but barbecue isn't something I crave—but sometimes I wonder if that's because my tastes have for so long settled for whatever is slopped on a bun at a sporting event, church picnic, or drive-thru. Whether a barbecue fan or not, it can't be denied that West Tennessee is home to some of the nation's best, and interpretations of the vague title continue to surprise and impress locals and visitors alike.
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It’s the Wednesday after Labor Day, and Jerry Mercer, senior director of Mercer Brothers Funeral Home, assures me his desk doesn’t always look like this. “But getting ready for the appreciation [day]…” he says, shuffling through the stacks of papers and documents in manila file folders and opened envelopes on his desk. The fax machine emits a whiny cry that reminds me of time spent in the 1990s waiting on dial up Internet, and the office phone rings continuously.
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