Quintal said most of the specialized equipment has been ordered, and employees were now evaluating theoretical work flow and and determining an efficient layout for a new building. He offered praise for the workers - Dave Decker, Bobby Morehouse, Gabe Egloff, Ernie Brown, Justin Baker, Chris Graves, Sue Lambert, Chris Decker, Lynn Oehler, Carrie Baker, and Tammy Benoit and his son Joq Quintal.
Quintal said he not only plans to rebuild with geo-thermal and solar energy offsetting some of his energy use, but he will be enlarging the retail store while retaining the small-town charm of the building's facade. One upgrade he's planning, he said are new glassed in areas where visitors can watch the curing and preparation processes of the cheeses and meats. Quintal said he was eager to move forward.
"All I can tell you is we're going to have a big grand opening when we're ready to go back into operation," he said.
Lynn Oehler walked around the site, picking up tons of rotting meat, sifting through charred memorabilia, looking for what could be saved.
Until five days earlier, Oehler had routinely prepared beef jerky - 1,000 sticks per day. Her mouth covered with a medical mask to block bacteria, she helped pull out 200 pounds of gourmet turkeys out of the wreckage, all to be accounted for, then destroyed.
"It's great what Jerry's doing for us, so I want to stay here and help," she said. "There's no question I'm going to stay in my job."