Tuesday, December 25, 2012
Dan Johnson, of Danny's Meats, is nominated for Patch's Person of the Year. Here's why.
For Dan Johnson, helping members of the community is like helping family. It’s all about family, community and coming together to make the area more like it used to be – a close-knit community that helps each other when times were tough. Johnson is a stand-out in the Caledonia community for a number of reasons. He, along with friend Ray Stibeck, remodeled a house from top to bottom for HALO’s transitional program, which helps people get back on their feet after being homeless. He also held a fundraiser/awareness day for HALO. The two have also served a community Thanksgiving meal for the past three years. This November, they served about 1700 people. Also, Johnson, as owner of Danny’s Meats, helps fill Christmas baskets and other charity …
Friday, December 7, 2012
Caledonia has great people, involved in important local causes. Today is your last day to tell us who you think deserves the honor of being Person of the Year.
It's the end of the year, and we've had the privilege of meeting some amazing people, doing great things. There was: Dan Johnson, who owns Danny's Meats,: he's always helping Halo. He held a fundraiser/homeless awareness day for Halo, helped rehab a home for the homeless, and of course he and Ray Stibeck ran the Thanksgiving Day community meal. Christie Kern, who owns Racine Community Acupuncture: she's held a benefit for a boy who has leukemia, held fundraisers for the Lakota Sioux Indians, and is planning a cultural event as outreach for the Sikh community. Roger Chernik, of the River Bend Nature Center, who brought people together and helped acquire the facility from the YWCA. But we know there are people doing good that we've never …
Friday, November 16, 2012
Looking for a great Thanksgiving meal that won't cost you a dime? Dan Johnson and Ray Stibeck, two area businessmen, have again partnered up to feed the Racine community.
KZ Heating and Route 20 Outhouse, will be hosting the 3rd Annual FREE Thanksgiving meals on Thanksgiving Day. The meal will consist of turkey, gravy, mashed potatoes, sweet potatoes, corn, stuffing, cranberries, rolls, butter and desserts. In 2010 the group fed 1,000 people. In 2011 they fed 1,300 people. This year the goal is to feed 2,000 people. The feast is open to all. But they do require that you make a reservation either online at www.danandrays.com or by calling the hot line at (262) 221-0466. They are a not-for-profit company called Dan and Ray Rendering Thanks. If you know anyone who would appreciate a nice meal such as an elderly person or couple, someone down on their luck or someone with no family in town, please let them know…
Thursday, January 19, 2012
Dan Johnson buys out the neighboring business and will re-open it in three to four weeks as a cafe, but he'll also keep the drive-thru.
Danny Johnson, owner of Danny’s Meats, 1317 Four Mile Rd., bought Kayne’s Custard, the neighboring business. Johnson said he’s going to be expanding the business by adding more comfortable booth seating, speeding up the drive-thru and having more of a café-type feel to the restaurant. They plan to offer breakfast, lunch and dinner. And, they’ll offer a dipping cabinet that has eight different kinds of ice cream, feature comfort food, and have nightly specials. “People will be able to go through the drive-thru for quick service or they’ll be able to have a sit-down meal,” Johnson said. Johnson started the project a few weeks ago and he’ll likely re-open the business in three to four weeks.
Friday, May 27, 2011
Caledonia cooking experts' secrets for picnic success
If the weather warms up as promised this Memorial Day weekend, people in Caledonia will be warming up the grills for the first time in what seems like an eternity. And the experts say there are just a few things you need to know to make sure your backyard or beachfront bar-b-que goes off without a hitch. GET THE GRILL READY “Cooking With Class” chef and teacher Staci Joers said there are three easy-to-avoid mistakes people make: using a low-quality grill, using a dirty grill, and using charcoal lighter fluid or “match light” charcoal. “[That’s] the worst the worst thing you can do for your food -- charcoal lighter fluid does not burn away and leaves food with that petroleum taste,” she explained. She said that the $150 grills sold at …
Tuesday, February 1, 2011
Oh yes, the brat, the cheese and other not-so-well-known delicacies Wisconsin loves.
Pittsburgh may have the pierogi, but Caledonia has chocolate fudge cheese, chubs, brats, sausages and chocolate cow pies. Some of these goodies are old-time favorites while others are novelties and rooted in Wisconsin's dairy-ness. Dan Johnson, owner of Danny's Meats, 1317 Four Mile Rd., explains what Packer fans love to eat during the game. We're not talking about your ordinary brats and sausages either. Johnson makes 12 different kinds of brats -- ones stuffed with jalepenos, onions and different types of cheeses. But Johnson's favorite is his own traditional brat, which he makes with 15 different spices. Another Wisconsin favorite: Chubs, this is a fish found in the Great Lakes. Johnson remembers growing up as a kid eating a ton of them…