St. Cloud Times — When you walk through the swinging double doors into the production area of McDonald’s Meats in Clear Lake, the labyrinthine back rooms smell of wood smoke, seasoned meat and crisp refrigerated air. This is co-owner and general manager Jennifer Dierkes’ home turf.
Dierkes, 42, holds a bachelor’s degree in management.
“This is custom processing,” she says as she turns a corner, past a man filling gigantic pans with armfuls of pork. “Not everyone is prepared for it,” she warns.
