"Corky" Bryan - Hawaii Cattlemens Council

CB:Actually that was way before.LW:Oh, that was before?CB: Yeah. That was up until… see, Tong bought the Honouliuli Ranch. It was all that hill above Ewa. Andalso back in Nanakuli Valley. They may have had some Kahuku country. But they’re actually right next door tothe old Kahua slaughter house in Honouliuli is where Hawai’i Meat had their… that was for their stable area…and it was for the ranch part of that. And actually they had a little feed yard there, too. That first little feed yardwas right there in Honouliuli in the ‘50’s. Any way… they sold that thing to Rudy Tong. And I want to sayaround the late ‘60’s or early ‘70’s. I want to say that that’s when they sold out that… you know… Honouliuli…LW:So when you were there it’s mostly the processing and the…CB: All of that was the feed yard and I still ran the feed yard but the guy that was assistant manager wasactually running the feed yard. I was still the general manager, I guess was what they called them. So I ranthe processing and the kill floor and all that stuff.LW:And the…CB:That was kind of… that was wild, too.LW:Why is that?CB:Well, you know… I had to join the Pacific Club and I had to do this and I just…LW:You mean as an executive it was a different life style.CB: Yeah. Oh yeah. Totally different. But you know, I probably learned… it was that two years… wasreally, really good for me. One, it showed me I could do anything I wanted to. And it taught me how to… andnot that it taught me… it didn’t teach me, but I became cognizant of the fact that you allow people to do whatthey do. And then if you do that, they will, and if there’s something that goes wrong you talk to them about itand don’t yell and scream and jump up and down and stuff. And you have to know what you know… you haveto really know what you don’t know. And that’s basically what I told these guys. And there was the guy whowas the controller at Hawaiian Meat, I’d known him from when I was at the feed lot when I was a kid. He wasan accountant at Hawai’i Meat Company then. So I knew him. So you know that was really good. Bert