It all started in 2017 when Doyle Turner and Paul Benson found themselves engaged in conversations about the rich talents and resources of our community. Doyle expressed his concern that  resources very seldom cycled back into our local economy. He and Paul began dreaming about creating a business that would be of service to everyone- something by and for the local people that would remain as a community staple. It became a regular topic between the two, and over time their dream developed into and idea to build a meat processing plant featuring products from local farmers and community trades.  

Both Paul and Doyle were no strangers to meat processing. Each had grown up with the skills passed down from generations. Paul honed his skills by working as the retail butcher at Central Market in Detroit Lakes. 

Plans were made. Sketches filled the table. Ideas tossed about. Contacts and partners filled the directory and in 2018 they became incorporated as Benson + Turner Foods Inc.  A general contractor and architect were selected and with funding from the White Earth Tribe, a feasibility study was completed. 

All was going well until 2020 when our world was thrown into a pandemic.  On September 14th, 2021 complications from COVID took Doyle’s life. 

Without his friend and business partner Paul was sure their dream had ended. It was then that Paul's sister, Mary Metelak, stepped in and offered to become co-owner. She and her husband, Stew, are family beef producers and she believed in the dream. With the help of Mary and the support from the Agriculture Utilization Research Institute,  Benson+Turner Foods received a grant from the U.S. Department of Agriculture which put the dream back on track. 

In the time following, Paul and Mary secured a parcel of land from Fabre Farms LLLP. Mary spent countless hours writing additional grants and searching for additional forms of funding while Paul arranged tours of small meat processing facilities throughout the country and meticulously planned the layout of the facility. Phillip Bruner came on as lead butcher and the three of them worked together attending to the countless details of building Benson + Turner Foods.  A year later Benson + Turner Foods,  Inc. was in business as a fully operational USDA facility. 

Today, we at Benson + Turner Foods are excited and hopeful about our future. Our team of dedicated people with a wide range of skills and experience work every day to bring home grown products to our community.