Let's Meet at Meat & Eats, Dodson's Lone Store Front

Nestled alongside US Hwy 2, in the quaint little town that is the home of the Dodson Coyotes, where 1st Street East and Indiana Avenue meet...sits the Milk River Meats & Eats.

Now the official hot spot in town, and possibly along the hi-line, owners George and Sherri Brown always have the coffee pot on and are serving up down-to-earth hospitality as well as other items on their menu.

The Brown's recently purchased the former "Al's" from the family after the death of Al (Minugh) who wanted to keep the little corner of the world going despite the dwindling population. His wish will come true with the energy and work ethics that the Brown "family" brings in tote.

Friday, Oct. 25th, was the first day MRME was open, and Sherri served up a hot and delicious 4B's tomato soup and had for customers to choose from, four flavors of homemade pies...the real, fresh, hand-tendered and love rendered, and homemade. One might say, "like your momma used to make, but there are some that have never been blessed with that opportunity. Hmm hmm...you don't know what you missed.

The crew at the business include the Brown's, their daughter, Bethany Chookomoolin and Bailey, son, "Shorty" and Charlee Rhodes.

At this time the business is a store and café. Hopefully, by the end of the year they will be butchering beef and pigs. At this time, the Browns are focusing on processing wild game and have a waiting list. Currently they are processing buffalo at the site.

The decision to open their own business came about when the Brown took into consideration the 35 miles a day to travel to Malta and working as hard as they do, that they may as well be working for themselves as somebody else. It's a matter of investing in their own future. Before opening the business, the six of this team were working at Malta Meats in Malta.

"We wanted to make something for our kid's future," Sherri said. "George has four and a half years-experience in the meat processing field." Sherri said she grew up in the restaurant business and serves as the cook and waitress.

"So far, things are going good...knock on wood," she chuckled.

Looking into the future, she is hoping to have a special of the day and is checking into getting lined out to do congregate meals (meals-on-wheels") for the elderly.

She is enjoying the change in daily travel; she only has 3.3 miles from work and doesn't think she will miss the 35 miles a day.

"I am really impressed with these kids for a crew," George said. "You just don't find anyone that wants that wants to work that hard. If somebody wants to work and shows enthusiasm...I will bend over backwards to help them."

"I told them when we started there isn't going to be a lot of money in it, but they have to keep in mind they are building their future. In the end if you decide to sell it, then it's more than they would have had if they were working," George said.

It is a venture that you get out of it what you put into it. Sherri added, "We plan to keep the prices low for the community. We opened up to be able to serve the community and travelers, as well."

"We're going to look into putting some gas pumps in here, we won't make any money on the gas...like someone said if they need lawnmower gas they have to drive 35 miles to get it," George added. "We hope to get a little bit set up in the back room for the farmers and ranchers, if someone runs out of or Color-tran oil on a Sunday during haying, you blow a hose, we'll have it. We'll get it set up so it is someone else's oil and we are just the middle man, we'll be a little franchise off to the side for them. You have to work with the whole community – to fit the community."

"It'll take us a while. The main thing is, you have to have to listen to the community, the people that are coming in – they're going to tell you what they need, what they are looking for. You have to work with the whole community. They're the ones that are going to make it or break it for you, so you better treat them right," he continued.

While she made the famous 4B's soup for opening day, this day she made Shrimp Etouffee (a spicy Cajun soup) and George added, "...it was good!"

Sherri stated, "I would like to have homemade bread every day."

George said the hope he has, is to start butchering beef locally. They will build the meat cutting room on state specs, so once they are approved they can move on it. He has checked into "box" meat, but you don't know what you're getting there. If he is able to process the beef through a state or federal plant he can sell it at a greater savings than quoted, and you will know it is good Montana fed, and bred, beef. It will be a huge savings to the customer. Realizing beef is expensive now, he has hopes to bundle family beef with the family on a budget in mind.

Sherri said, "We do plan to have beer and tobacco, we have already had people in to ask about it." The town does have a few who will appreciate that part of the business.

Open seven a week, from 7 a.m. to 7 p.m., the Browns hope to see you soon. The atmosphere is clean and the place is spotless and the doors are open and you're always welcome.

A friend brought them a U.S. flag that will be flying soon, so take the time to slow down to 45 mph as you cruise through the town and make the Milk River Meets & Eats one of your stops and let them know what you'd like to see in the store. You're only a stranger once there, and then you're friends. The crew appreciates your business!

Welcome, to the heart on the hi-line.