WYNDMERE, N.D. (AP)--Ted Mauch's life changed the day he ate a bad pork sandwich.

The disappointed cattle rancher knew he could make a better sandwich than the overpriced one he bought.

And he didn't stop there.

In the past four years, Mauch has cooked up a catering business, a retail meat and deer processing store and a pizza line with his friend, John Kuchera.

Not to mention a few more ideas simmering on a back burner.

In this town of 533 residents, Mauch said he realized times were changing for farming and ranching and he needed to change with them.

"This has kind of been a dream of mine for 20 years, to have a meat shop like this," Mauch said of Bridgemart Meats, which was recognized June 14 by the state Agriculture Department's meat inspection program.

Growing up in a large family, Mauch, 43, was taught early how to cook for himself. Three years ago, he and Kuchera, 33, decided to give the catering business a try with No Worries Catering. Mauch and Kuchera started with auction sales and fairs. They can now serve groups of 25 up to the size of a class reunion.

"We just kinda started this thing on the side. It grew from there," Mauch said.

No Worries Catering makes everything from burgers and tacos in a bag, to various sandwiches, salads and prime rib, Mauch said.

Both men are cattle ranchers and graduates of Wyndmere High School. Kuchera said some people are surprised two men have a catering business.

"We get some strange looks," he said.

Once the aprons are on and the food is served, the comments turn positive, he said. That doesn't mean he wears an apron at home, however.

"I don't do the cooking at home by any means," Kuchera said with a laugh. "I'd rather cook for 200."

The idea for Bridgemart Meats arose a couple of years ago when Kuchera and Mauch were making sausage for deer hunters. Mauch asked Kuchera what he thought of making a business of it. The Bridgemart building, owned by Kuchera's parents, had been mostly unused since 2000.

Kuchera, who had a background in livestock, agreed to give the retail meat business a try.

"It's nice to see the finish of it," he said of the livestock cycle.

The partners sought financing for their business. When they didn't qualify, they decided last summer to make it on their own. Bridgemart Meats opened in December.

Mauch and Kuchera buy boxed meat and cut it into individual pieces or bundles to sell in the store. They also offer a full deer processing service in the fall.

Wyndmere's grocery store closed two years ago, so Bridgemart Meats allows people to buy meat in town, Mauch said. Products include beef, pork, sausages, pepper sticks, jerky, hot dogs, brats and poultry. Seafood can be ordered. Some meat is sold as is, while other products are seasoned or marinated. Cooked meats are available. The store doesn't offer butchering, but Mauch and Kuchera plan to butcher some of their cattle in the future and sell the meat through the store. Bridgemart Meats was recently approved under the state meat inspection program, which allows the store's products to be sold across the state.

Mauch and Kuchera also sell frozen pizzas that they assemble and plan to market as Bull's-eye Pizza that "hits the spot every time."

Bridgemart Meats customer Noel Pinkham of Wyndmere has bought a variety of items from the store. He said prices are competitive.

"It's nice to have a little store in a small town where, if you decide to barbecue on the spur of the moment, you don't have to run (out of town)," Pinkham said.

Mauch and Kuchera have received a grant from the Agricultural Products Utilization Commission to help expand their business.

The money will be used to install a lighted sign at the store, put together marketing materials and buy a label machine.

A fresh meat cooler will be stocked Thursdays through Saturdays for weekend traffic. Some produce and bakery items will be added.

Wyndmere High School vocational agriculture teacher Scott Thiel said working at Bridgemart Meats is a new option for seniors to earn class credit.

A cooperative work experience program allows students to work at an agricultural-type business for 360 hours during the school year to earn two elective credits.

"Anything (I) can do to help get a new business get started in town and be viable is just another added benefit to the community," Thiel said.

Date: 6/23/05

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