(Published Wednesday, October 3, 2007 11:23:24 AM CST)
A d v e r t i s e m e n t
By Carla McCann cmccann@gazetteextra.com
WHITEWATER-It didn't take Nicholas Gleason long to realize that being Dan Malone's neighbor had its benefits.
While Nicholas was attending classes at UW-Whitewater, where the 23-year-old is a senior, Dan often was in the garage smoking meats.
"I'd see him sitting out there on a lawn chair, and I'd go over with a beer to talk," Nicholas said. "I always looked forward to getting a few samples here and there."
Dan sent samples with Nicholas to share with roommates.
"We tried the bacon, brats, polish sausage, beef sticks, summer sausage, venison and smoked salmon," Nicholas said. "It was all awesome."
Dan Malone hangs 'Little Chubbies' sausages Tuesday before placing them in a smoker at Dan's Meat Market in Whitewater. The market is the first one downtown in about 30 years, according to Malone's wife, Kristy.
Dan Lassiter/Gazette Staff
Over time, the friendship between Dan, a beef farmer, and Nicholas evolved into a business venture.
With Nicholas' help, Dan about a month ago opened Dan's Meat Market at 210 W. Whitewater St.
Nicholas, a business major with emphasis in entrepreneurship, designed the market's business structure, found a store front for the shop, created sales projections and researched the market. The two secured a small business bank loan and a loan through the Community Development Act.
While Dan was busy at the farm, Nicholas took on the role of construction manager.
The store had to be gutted before the market could take shape, said Kristy Malone, Dan's wife.
Today, the new market is an example of a dream come true, a commitment by the university to support the city's downtown revitalization program and proof that the downtown is ready to support a spectrum of businesses, Dan said.
The meat market is the first in downtown Whitewater in about 30 years, Kristy said.
Nicholas Gleason
The Malones have raised beef in the Whitewater area for more than 15 years.
Dan and Kristy's youngest daughter, 20-year-old Heather, is a partner in the beef operation.
The market specializes in homegrown beef and homemade sausage, which Dan began making after taking classes through the UW Extension.
The steers are processed one at a time, Dan said.
He uses only cure and spices, no additives such as MSG, in preparing the smoked meats.
The market also sells Bletsoe Cheese, homemade jellies and chickens raised by Heather.
"I've been awe-struck by customers who thank us for being open," Dan said. "People want to know where the products are coming from. They want an honest product for an honest value. It costs us more (compared to chain stores,) but customers are willing to support us to get quality products."
