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Show Swy mmtf mwmmmnt mmmmwu.iw wrmiu.,.. ., I DANNY BUHLER SUGGESTS fresh meat cuts to customer. Danny is meat man ager at Glenn's House of Fine Meats in Syracuse. Market sets grand opening I SYRACUSE Imagine the I fresh aroma of hickory-smoked ; ham escaping through the cracks in the kitchen door to be captured by the nostrils of expectant hungry family and friends in the dining I room. SOUND LIKE a long-banished tale from Mark Twain or at least Grandmother's house so many years ago? Actually, a bit of "Old Americana" America-na" is returning May 9-10 with the grand opening of Glenn's Old Fashioned Meat Market, 1863 W. 700 S., Syracuse. WHILE GLENN'S House of Meats has continued a long tradition tradi-tion for decades of providing quality quali-ty meat products, they want to bring back the old-fashioned meat market to the area. Glenn Buhler's son Danny will manage the market, open Fridays, 9 a.m. to 5:30 p.m. and Saturdays 9 a.m. to 3 p.m. "We will offer hickory-smoked and sugar-cured meats," Danny says, adding, "the meats are smoked in cherry wood and hickory hick-ory chips." And as father Glenn emphasizes, "We age all of our meat 10-12 days before we offer it for sale. We still do it the old-fashioned old-fashioned way." THAT MEANS customers can take advantage of fresh cuts prepared pre-pared to their specifications, Danny Dan-ny notes. "You will be able to pick out your own steak, half beef or whatever cut desired and in the quantity you want." Danny also promises the "personal "per-sonal attention with a smile" and the added bonus of free delivery for orders $50 and over from Roy to Bountiful. SMOKING their meats is hardly new to the family that traces its involvement in the meat business back three generations. Glenn's wife, the former Colleen Feller, well remembers the years her father, Jack, spent around the packing house. Jack was superintendent at the old Cudahy Meat plant in North Salt Lake for many years. The present pre-sent Glenn's House of Meats was originally an operation that involved in-volved all the Fellers, with Colleen at one time involved "hands-on" as she wrapped all of the meat orders. ALTHOUGH both Glenn and Colleen are Davis High School graduates, gra-duates, she grew up in Bountiful and he in Kaysville. They didn't meet and marry until after he had served three and one-half years in the Merchant Marines which took him all over the South Pacific from 1945-48. After the couple was married, Glenn went to work for Colleen's father at the Syracuse plant, buying the operation from Mr. Feller Fel-ler in 1961 "for his sons Craig and Danny." Craig worked ttiere ior" iu years and now has a chiropractic practice. STILL CUTTING with precision and quickness after 37 years in the i business, Glenn hastily says, "1 enjoy it." He remembers when , Glenn's House of Meats supplied meat to virtually all the grocers in Davis County from weiners and ' lunchmeaj to jerkey, beef and pork. "The walk-in trade brought peo- t pie from Ogden to Salt Lake" as ' the retail market did a brisk busi- . ness, he recalls. ' AS THE world has grown more ( specialized, so has the world of meat. Danny and Glenn specialize ( in "old fashioned country style pork sausage" and will offer lun- I cheon meats as well. Poultry and fish fillets will be offered regularly, i as part of services that will include " weekly specials. i Custom slaughtering will be con- . tinued for farmers along with the f operation of the plant. Its hours will stay the same, open Tuesdays ( through Saturdays. THE FIRST operation to prepare ' smoked turkey and deer salami in l the region, Glenn's will continue " its personalized, special brand of t service to the area with the re- ' opening of its meat market. . Glenn and Colleen live in Cen- ( terville, while Danny resides in . Bountiful. I |