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Oral Histories

The SFA oral history program documents life stories from the American South. Collecting these stories, we honor the people whose labor defines the region.


Cliff Collins

Cliff's Meat Market

Cliff Collins started working in a local meat market when he was still in high school. After five years behind the counter, he decided to open a place of his own. The year was 1973. Thousands of pork chops and chicken breasts later, Cliff’s Meat Market, the last of the family-owned markets in the area, is still going strong. Cliff has built his reputation on quality, variety, and, above all, hospitality. Most all of his customers have been buying from him for years. Some stop in just to chat. Part of his secret, though, is that he isn’t afraid to change with the times. When his customers requested organic meats, he got them. When Latinos came to the Carrboro community, he hired them. Cliff’s is one of the only butcher shops where you’ll find beef sirloin next to marinated pork for tacos al pastor. And it’s certainly the only place you’ll find Cliff.

Date of interview:
2007-05-31 00:00

Amy C. Evans

Amy C. Evans

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The Southern Foodways Alliance drives a more progressive future by leading conversations that challenge existing constructs, shape perspectives, and foster meaningful discussions. We reconsider the past with research, scrutiny, and documentation.


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