When you have spent decades in the same profession, you might be apt to retire one day and kick back. On the flip side, you may yearn to spend your later working years doing something entirely different from what you did much of your career. 

Enter Dom Gagliardi.

The local 70-year-old has spent the last six years working as a wine buyer for Grantville-based Iowa Meat Farms. This follows working in the education field for nearly 40 years.

To say the two careers are not exactly linked would be an understatement.

Gagliardi, who came out of retirement to be an employee for Iowa Meat Farms, hails from New York. After coming to California, he earned a master’s degree in education administration from San Diego State University.

Gagliardi had his first teaching work at the Las Colinas Detention Facility in Santee, which was under the jurisdiction of the Grossmont Union High School District. He worked for that district from 1980-1999. During that period, he also became a school administrator.

From 1999 until 2017, he worked for the Escondido Union High School District, serving as principal of the Adult Education program. He also supervised the Career Technical Education programs for the entire school district. While working in both districts, Gagliardi was state president for the California Council for Adult Education and later as the national president for the Coalition for Adult Basic Education.

After such a long career, one might think of settling into retirement and not taking on a new career. That is something Gagliardi chose not to do.

Being in retirement for around a year and a half, Gagliardi decided he did not want to sit around. When it came to finding another job, Gagliardi said he wanted to try something outside the education field.

Iowa Meat Farms work leads to more interaction with the public 

Finding a line of work that meant more interaction with the public, Gagliardi turned to Iowa Meat Farms.

Being Gagliardi had been an IMF shopper and a wine drinker for many years, the job of wine buyer tasted good to him. 

He responded to a notice for a part-time clerk and the rest as they say is history. 

Mission Times Courier caught up recently with Gagliardi for an email Q&A.

MTC: Talk a little bit about how you came to work at Iowa Meat Farms six years ago and what that work has been like for you.

Gagliardi: I had been a customer at IMF for more than a decade before I became an employee. In addition to the quality of the meats and other food, I always found the staff very friendly, and it appeared to be a warm and welcoming working environment. After a 38-year career in education as a teacher and administrator that was often stressful, I always thought to myself it would be a great place to work on a part-time basis once I retired.  One day, about a year and a half after I retired, I was shopping in the store with my cousin, and I was telling him how I thought it would be fun to work there. One of the employees who I had become to know quite well overheard the conversation and handed an application to me. It seemed the management was looking for a part-time cashier/clerk. So, on a whim I applied and began working shortly after. Initially, I was doing stock and cashier work until management noticed that I had a keen interest and some background knowledge about wine. I was then assigned to be the wine and beer buyer which continue to be my main responsibilities.

I continue to enjoy this work because I like meeting and speaking with customers, wine distributors and winemakers, and others in the industry. While I am not certified, I have broadened my wine knowledge through my travels and own research.

MTC: Given you worked in the education field for so many years, how did that work help you transition into this line of work with IMF?

Gagliardi: As I usually say, “You can take the man out of education, but you can’t take the educator out of the man.” When I first began working at IMF, I quickly recognized that many customers had little knowledge about wine. They often shopped according to price or the attractiveness of a label. I would observe them purchase expensive cuts of meat and then select a very inexpensive wine or one that would not necessarily pair well. So, I created some handouts about pairing wines with particular foods and some general do’s and don’ts. When I have the opportunity to speak with customers, I gently attempt to find out what their tastes might be and what they are looking for without insulting them. That may be one of the primary skills that transitions well from being in education.

MTC: As a wine buyer for IMF, what is a “typical” work week like for you and what are your responsibilities?

Gagliardi: My typical work week is pretty short. I generally work on Monday, Tuesday and Friday between 15-20 hours per week especially when I have scheduled a wine or beer tasting. I start my week by doing a general inventory of what has sold and then placing orders for replacements or new items. I analyze sales reports to help with those decisions. Once orders arrive, I stock and merchandise the new inventory. During the week, I will meet with industry representatives to discuss future orders or meet them with specific winemakers and taste new products to consider. (I make it a point to taste any new wine or beer before deciding to carry it in the store). I also schedule free wine and beer tastings for our customers, usually on a Friday or Saturday and definitely in close proximity to holidays. Away from the store, I attend industry wine events and tastings to meet with winemakers. I also write articles promoting specific wines for our periodic newsletter.

MTC: Anything else you want to mention about your work at IMF etc.?

Gagliardi: My intuition was correct about working at IMF, perhaps even more than I first thought. It has been a wonderful place to work especially for those of us who have been there for some time because there is definitely a family atmosphere. That can be validated by customer comments who frequently praise the staff and their friendliness. I am fortunate enough not to need to work but choose to work. The fact that I am still there, I think says it all.