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BGR-140827-C010 - Andi Schwartz

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C10 The Reflector AUGUST 27, 2014 RESIDENTIAL COMMERCIAL SALES INSTALLATION 360-695-1231 503-230-1466 Fax (360) 695-4651 STORE HOURS: Mon.- Fri., 8am- 5:30pm Saturday, 9am-1pm • Carpets • Hardwoods • Marble • Granite • Ceramics • Laminates • Vinyl 2200-A NE Andresen Rd., Vancouver, WA 98661 Over 20 Years Experience FREE ESTIMATES • Formica • Mouldings • Supplies Wa Lic #MICHAFC914QD OR Lic #188784 www.michaelsfc.com CH519414 Beautiful 13-stem Bouquets......... $5 ea. Tubers ..... $3-$6 ea. Open daily til dark. Just off 72nd Ave. 573-8249 or 909-1618 6813 NE 139th Street, Vancouver CH525865 & LANDSCAPE SUPPLY COMPANY 8401 NE 117th Ave., Vancouver We Accept Recycling We Have Drop Box Containers We Provide Deliveries Visit our website: CH525814 CH525826 CABLES!! Largest Selection Around New Computers Repair Tech Support Accsessories CH525635 Lifestyles Outpouring of community support not lost on close-knit Mayer family VIKI EIERDAM for The Reflector At the end of July, Mayer’s Custom Meats celebrated its 25th anniversary with a blow- out barbecue to thank loyal cus- tomers for supporting this fami- ly-owned-and-operated business over the years. What began as a favor to his father-in-law turned into a ca- reer shift for owner Jeff Mayer. Around 1984, Art and Marie Stephenson asked Jeff to help out in their Ridgefield store, Ste- phenson Meat Cutting, while he attended pharmaceutical school. According to his eldest daughter, Kelsi, he fell in love with meat cutting and sausage making, ap- prenticed under Art for five years and opened his own meat store in their two-car garage on July 25, 1989. Along with his wife, Cathy, the two of them turned that ga- rage space opportunity into a full-fledged meat market when Marty Brousseau, the owner of Longhorn Pak, sold his storefront on 72nd Avenue in 1996. Over the years, the Mayer fam- ily has enjoyed great success in Clark County and endured some personal losses that have garnered an outpouring of community sup- port that has not gone unnoticed. In 2004, Cathy, wife to Jeff and mother of four young chil- dren, passed away. Kelsi was 13 when her mom died and has been touched over the years by the leg- acy Cathy left behind. “She died of breast cancer and it took her pretty fast. I have random people who want to hug me just so they could hug her again. We have awesome customers. I can’t put it any other way,” Kelsi said. A few months prior to Cathy’s death, the family lost their patri- arch, Art, as well, though at 80 years old in November, his widow Marie is still going strong run- ning Stephenson’s in Ridgefield. As one of 10 siblings, Jeff’s had a lot of support. Kelsi shared that all her uncles have filtered through Mayer’s at one time or another and uncle Tom is his right hand man. All of Jeff and Cathy’s chil- dren work in some capacity at Mayer’s. Jacob, 21, Aly, 19 and Jenna, 16 can all be found in the back or staffing the counter. Kel- si said they start working there at 16 and that it’s like a “rite of pas- sage” in the family. In fact, the friendly female fac- es is one of the things customers seem to really appreciate about Mayer’s, according to Kelsi. They have a lot of ladies who come in and will talk recipes with the gals and the other female staff have worked for Mayer’s so long that they’re considered family, as well. Mayer’s specializes in cus- tom-cutting and sausage making, but they have a full line of retail meats and their twice-baked po- tatoes are “insanely” popular. Tom was the creator of their fla- vored bratwurst, which they’ve been carrying for five years now. The 16 varieties are handmade by Jeff, Tom and Jacob and smoked in-house. Kelsi’s a fan of the ched- dar and broccoli and the pineapple is hugely popular. They recent- ly completed a Facebook contest to find their new flavor and the winner received 10 pounds of bratwurst for her chick- en bacon ranch suggestion. Things Kelsi grew up with tend to be her favorite like hon- ey jerky and teriyaki pepperoni. Having been born to a butcher, her dad tells her that she and oth- er young Mayer relatives teethed on pepperoni. With all their years in a coun- try com- munity, Mayer’s provides a service and know-how that few grocery stores retain today. They work closely with several mobile farm slaughterers who will go out to a residence or farm, bring the meat in and Mayer’s will then call the customer to go over all the different cutting options, confirm an accurate order and package each cutting taking into consider- ation whether it will be used soon or freezer stored for an extended period. They’ve seen it all from beef, pork and elk to llamas, cou- gar and bear. Pork at Mayer’s retail counter is supplied by Carlton Farms out of Carlton, OR, and all other meat comes from Western Boxed Meat in Portland. The popularity of gluten-free foods and the Paleo Diet are trends Mayer’s strives to accom- modate. Kelsi shared that if a customer has a diet preference or an allergy, they’ll scour the packaging with them to make sure they’re comfortable with the meats they choose. If anyone missed the 25-year celebration barbecue, look for it next year. Kelsi said that it was such a success they’d like to turn it into an annual Customer Ap- preciation event. “It was so cool to see people congratulate him (Jeff),” Kel- si said. “My dad’s the hardest worker. He doesn’t give himself enough credit. He’s a great dad. He’s such a good role model.” Mayer’s Custom Meats is lo- cated at 12903 NE 72nd Ave., Vancouver. For more informa- tion, call (360) 574-2828 or con- nect with them on Facebook. Mayer’s Custom Meats celebrates 25 years MAYER’S CUSTOM MEATS recently celebrated 25 years servicing the community with a blow-out customer appreciation barbecue. Photo courtesy of Mayer’s Custom Meats. “It was so cool to see people congratulate him. My dad’s the hardest worker. He doesn’t give himself enough credit. He’s a great dad. He’s such a good role model.” - Kelsi Mayer, speaking of her dad, Jeff Mayer CATHY MAYER (above) was the “heart” of Mayer’s Custom Meats until her passing in 2004, according to her daughter, Kelsi. JEFF MAYER (left), owner of Mayer’s Custom Meats with his children, Jacob, Aly, Kelsi and Jenna. Photo courtesy of Mayer’s Custom Meats. Photo courtesy of Mayer’s Custom Meats. Photo courtesy of Mayer’s Custom Meats. Photo courtesy of Mayer’s Custom Meats. Photo courtesy of Mayer’s Custom Meats. LUAU PIG is a breeze for Mayer’s Custom Meats with decades of butcher experience. Shown here is son, Jacob Mayer, Jacob’s best friend who also works at Mayer’s, Daniel Benedict, (Uncle) Tom Mayer and owner, Jeff Mayer. MARTY BROUSSEAU, original owner of Longhorn Pak, recently stopped by to visit with owner, Jeff Mayer, who purchased his storefront from Brousseau back in the summer of 1996. JENNA MAYER, the youngest of the Mayer’s Custom Meats clan, showcasing one of their 16 varieties of hand-made and in-house smoked bratwurst.
Transcript
Page 1: BGR-140827-C010 - Andi Schwartz

C10 The Reflector August 27, 2014

SLIDESHOW HERECycles through beautiful, warm shots of various

floor coverings: carpet, tile, wood, linoleum, etc.

RESIDENTIALCOMMERCIALSALESINSTALLATION

360-695-1231503-230-1466Fax (360) 695-4651

STORE HOURS:Mon.-Fri., 8am-5:30pmSaturday, 9am-1pm

• Carpets• Hardwoods• Marble• Granite

• Ceramics• Laminates• Vinyl

2200-A NE Andresen Rd., Vancouver, WA 98661Over 20 Years Experience

FREE ESTIMATES

• Formica• Mouldings• Supplies

Wa Lic #MICHAFC914QD OR Lic #188784

Ad size: 4-1/2”W x 2-3/4”H

www.michaelsfc.com

CH51

9414

Beautiful 13-stem Bouquets.........$5 ea.Tubers .....$3-$6 ea.

Open daily til dark.Just off 72nd Ave.

573-8249 or 909-16186813 NE 139th Street, Vancouver

CH52

5865

& LANDSCAPE SUPPLY COMPANY

8401 NE 117th Ave., Vancouver

We Accept RecyclingWe Have Drop Box ContainersWe Provide Deliveries

Visit our website:

CH52

5814

CH52

5826

CABLES!!Largest Selection Around

NewComputersRepair

TechSupport

Accsessories

CH52

5635

Lifestyles

Outpouring of community support not lost on close-knit Mayer familyViki EiErdamfor The Reflector

At the end of July, Mayer’s Custom Meats celebrated its 25th anniversary with a blow-out barbecue to thank loyal cus-tomers for supporting this fami-ly-owned-and-operated business over the years.

What began as a favor to his father-in-law turned into a ca-reer shift for owner Jeff Mayer. Around 1984, Art and Marie stephenson asked Jeff to help out in their Ridgefield store, Ste-phenson Meat Cutting, while he attended pharmaceutical school. According to his eldest daughter, Kelsi, he fell in love with meat cutting and sausage making, ap-prenticed under Art for five years and opened his own meat store in their two-car garage on July 25, 1989.

Along with his wife, Cathy, the two of them turned that ga-rage space opportunity into a full-fledged meat market when Marty Brousseau, the owner of Longhorn Pak, sold his storefront on 72nd Avenue in 1996.

Over the years, the Mayer fam-ily has enjoyed great success in Clark County and endured some personal losses that have garnered an outpouring of community sup-port that has not gone unnoticed.

In 2004, Cathy, wife to Jeff and mother of four young chil-dren, passed away. Kelsi was 13 when her mom died and has been touched over the years by the leg-acy Cathy left behind.

“she died of breast cancer and it took her pretty fast. I have random people who want to hug me just so they could hug her again. We have awesome customers. I can’t put it any other way,” Kelsi said.

A few months prior to Cathy’s death, the family lost their patri-arch, Art, as well, though at 80 years old in November, his widow Marie is still going strong run-ning Stephenson’s in Ridgefield.

As one of 10 siblings, Jeff’s had a lot of support. Kelsi shared that all her uncles have filtered through Mayer’s at one time or another and uncle tom is his right hand man.

All of Jeff and Cathy’s chil-dren work in some capacity at Mayer’s. Jacob, 21, Aly, 19 and Jenna, 16 can all be found in the back or staffing the counter. Kel-si said they start working there at 16 and that it’s like a “rite of pas-sage” in the family.

In fact, the friendly female fac-es is one of the things customers seem to really appreciate about Mayer’s, according to Kelsi. they have a lot of ladies who come in and will talk recipes with the gals and the other female staff have worked for Mayer’s so long that they’re considered family, as well.

Mayer’s specializes in cus-tom-cutting and sausage making, but they have a full line of retail meats and their twice-baked po-tatoes are “insanely” popular. Tom was the creator of their fla-vored bratwurst, which they’ve been carrying for five years now. the 16 varieties are handmade by Jeff, tom and Jacob and smoked in-house. Kelsi’s a fan of the ched-dar and broccoli and the pineapple is hugely popular. they recent-

ly completed a Facebook contest to find their new flavor and the winner received 10 pounds of bratwurst for her chick-en bacon ranch suggestion.

things Kelsi grew up with tend to be her favorite like hon-ey jerky and teriyaki pepperoni. Having been born to a butcher, her dad tells her that she and oth-er young Mayer relatives teethed on pepperoni.

With all their years in a coun-

try com-m u n i t y , M a y e r ’ s provides a service and k now-how that few

grocery stores retain today. they work closely with several mobile farm slaughterers who will go out to a residence or farm, bring the meat in and Mayer’s will then call the customer to go over all the different cutting options, confirm an accurate order and package each cutting taking into consider-ation whether it will be used soon or freezer stored for an extended

period. they’ve seen it all from beef, pork and elk to llamas, cou-gar and bear.

Pork at Mayer’s retail counter is supplied by Carlton Farms out of Carlton, OR, and all other meat comes from Western Boxed Meat in Portland.

the popularity of gluten-free foods and the Paleo Diet are trends Mayer’s strives to accom-modate. Kelsi shared that if a customer has a diet preference or an allergy, they’ll scour the packaging with them to make sure they’re comfortable with the meats they choose.

If anyone missed the 25-year celebration barbecue, look for it next year. Kelsi said that it was such a success they’d like to turn it into an annual Customer Ap-preciation event.

“It was so cool to see people congratulate him (Jeff),” Kel-si said. “My dad’s the hardest worker. He doesn’t give himself enough credit. He’s a great dad. He’s such a good role model.”

Mayer’s Custom Meats is lo-cated at 12903 NE 72nd Ave., Vancouver. For more informa-tion, call (360) 574-2828 or con-nect with them on Facebook.

Mayer’s Custom Meats celebrates 25 years

maYEr’S CUSTOm mEaTS recently celebrated 25 years servicing the community with a blow-out customer appreciation barbecue. Photo courtesy of Mayer’s Custom Meats.

“it was so cool to see people congratulate him. my dad’s the hardest worker. He doesn’t give himself enough credit.

He’s a great dad. He’s such a good role model.”

- kelsi mayer,speaking of her dad, Jeff Mayer

CaTHY maYEr (above) was the “heart” of Mayer’s Custom Meats until her passing in 2004, according to her daughter, Kelsi. JEFF maYEr (left), owner of Mayer’s Custom Meats with his children, Jacob, Aly, Kelsi and Jenna.

Photo courtesy of Mayer’s Custom Meats.

Photo courtesy of Mayer’s Custom Meats.

Photo courtesy of Mayer’s Custom Meats.

Photo courtesy of Mayer’s Custom Meats.

Photo courtesy of Mayer’s Custom Meats.

LUaU PiG is a breeze for Mayer’s Custom Meats with decades of butcher experience. Shown here is son, Jacob Mayer, Jacob’s best friend who also works at Mayer’s, Daniel Benedict, (Uncle) Tom Mayer and owner, Jeff Mayer.

marTY BrOUSSEaU, original owner of Longhorn Pak, recently stopped by to visit with owner, Jeff Mayer, who purchased his storefront from Brousseau back in the summer of 1996.

JENNa maYEr, the youngest of the Mayer’s Custom Meats clan, showcasing one of their 16 varieties of hand-made and in-house smoked bratwurst.

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