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