When we marvel at the endurance of family-run barbecue joints in Texas, it becomes noteworthy when one hangs on for four—hell, even three—generations. So if someone deciding to make a living in the same way as their great-grandfather is pretty rare, but in the middle of Dallas, there is a business that’s been using the same sausage recipes for nearly three hundred years. Karl Kuby Jr.—the fourteenth generation of his family, in a row, to be at the helm of a meat market and sausage shop with the name “Kuby” on the sign—is the Alexandrite gem of multi-generational restaurant owners.