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About Portland observer. (Portland, Or.) 1970-current | View Entire Issue (Sept. 21, 1983)
Rege fl Portland Observer, September 21,1983 i n l a n d Observer Portland Observer LOOK FOR THE BIG "T "A Sure Sign of Good Taste” W hat do you look for in choosing a food store-* W ide selection? C om petitive prices? C onfidence in the q u a lity of the item s you buy? We provide all of these ingredients at ev ery TRADEW ELL Store. And, because we really value you as a Customer, we add anoth er ingredient that we think is the most import ant of aH: Friendly, personal service every time you shop! Remember, look for the Big " T " — it's a sure sign of good tastel S E 20th it Division S E 72nd b Flovsl N E 16th b Fremont W BURNSIOE at 21st SAN RAFAEL 1(10 N E ( tN U ItM fi I 1x410 S E Division 396R S E Powell N E 74 th b G lisa n Hillsboro 960 S E OAR Forest Drove 2329 PI Oregon City «79 M OI Canby 1061 S W 1st LLOYD CENTER "I used to hiae behind big coats. N o w I have nothing to hide’.’ — Joanne M. Smith, Claims Associate Supervisor and Weight Watchers Leader, lost 79 lbs., has kept it o ff for 8 years *1 was always con cerned about my weight, but mostly how to comou- R6 flage it. I hid behind big clothes, big glasses, and a | .7 ■k “"W| f I the p a rt!* and the condition of his product before end after he receives it. But it’s all worthwhile to Dan. "I have a lot of fun with the market,” he said. Dan enjoys conversing with his customers to discover who they are, where they're from, and how they will prepare the meat. Dan feels that the longer he stays in the neighborhood, the better known he will become. In six months of operation, Dan already has drawn regular customers from as far away as Van couver, and Tigard. Although his hard work has paid off, choice meat has been the number one factor in the success of the market. "I brick my own beef, do my own cutting, and let it hang and age,” said the proud owner. He ages all of his meat for at least a week, and does not add preservatives or tenderizers to it. The kinds of meat featured in the Triple A Market include: beef, fresh pork; fresh pork sausage; bacon; all steaks (including gourmet steaks cut to customer specifications); smoked meats, and fresh fish that Dan receives weekly from Louisiana. The store, which is open from 9 a.m .-6 p.m. Monday-Satur day, is run the Collar family, including his wife, Sandra and three daughters, Traci, Lori and Angela. Dan would slowly like to expand and add more facilities such as a smoke house. However large his business grows, Dan Collar is certain that he will keep it in the North Portland com munity. "There's a lot of nice people in the community. I've gotten along with everyone.” I - 'v c ing, but also my attitude towards them. to show people that not only am I successful. I look A business of his own * ■ • • taught me not only to change the foods I was eat These days. I'd rather think obout all the nice clothes I can w ear I want behind the counter o f th e Triple A Quality M eet M a rk e t, offer N orth Portland reeidenta excellent quality, freeh (Photo: Richard J. Brow n) by Kris Caldwell Dan Collar owns a business that requires a great deal of time, cere, worry, and just plain hard work. Although thia description fits any one of a thousand businesses, Dan Collar's is unique. He owns the Triple A Quality Meat Market located at 7406 N. Vancouver. "Everybody thinks that if you own a meat market you've got it made," stated 44-year-old Collar. "It's a hard livin'." Dan has been cutting meat for 20 years. But it wasn't until February that he did so for his own market. He chose to locate it in North Portland simply because he felt the community needed a good meat market. That he grew up in the area also may have influenced his deci sion. He went to Highland Grade School (now Martin Luther King) and graduated from Jefferson High in 1968. He then entered the Navy and served as a cook. Becoming a meat cutter was not a life-long ambition for Dan. But it wee a natural transition for him after the service. "You can make a livin' at it, but no one's going to get rich," claimed Dan. In Dan's business there is no time to worry about getting rich. He puts in 12-14 hours a day, six days a week. Hie day starts at 6 a.m. When most people are still in bed, Dan is checking his equipment to see that it is clean and sterile. On hie day off, he must still go to the market to check the refrigeration, the lifeline of any meat market. Den's concerns include the daily deliveries, • lot of fa t friends. Anything but give up food, my secu rity blanket. Then W eight Wotchers • « .. - 1 • • ’ ‘a » j. < Losfr w eight once and fo r all. Join Any Class Anytime N O R TH EAST PORTLAND M aranathu Church 1222 N.E. Skidmore Set. 9:30a.m. N ortheast Portland Center 6049 N.E. Sandy Blvd Mon. 7:00 p.m Tues. 7:00 p.m Wed. 9:30a.m . & 7:00p.m Thur«. 7:00 p.m Fri. 9:30 a.m For In fo rm atio n Cell Collect Emenuel Hoapltal 2801 N. Gentenbein Emenuel East. Room 2001 (Nurses H all/ Tbu" 7:00 p.m. Fellowship Beptiet Church 4737 N. Lombard Street Tuee. 7:00 Thun. a :3o
