Like most happy couples, Triston and Melanie Gardner have a lot in common.
The two 24-year-olds were born and raised in Caledonia, started dating in high school and have been married about a year-and-a-half.
For years, they also worked together during the Thanksgiving and Christmas holiday seasons at Fork N Road, a Caledonia deer processing business owned by Jack and Nancy Lamour.
What neither Triston nor Melanie could have imagined even as recently as a year ago is that that seasonal job would evolve into their own business.
“It had never entered either one of our minds, I don’t think,” Triston said.
Melanie began working at Fork N Road at age 17, continuing to work there during the Thanksgiving and Christmas breaks from college.
She graduated from Mississippi State in July and now works a pair of 20-hour-per week jobs as an ultrasound technician at Baptist Memorial Hospital-Golden Triangle and Physicians and Surgeons Clinic.
Triston joined Melanie at Fork N Road four years ago, starting in the cutting room.
“We had heard Jack and Nancy talking about wanting to retire, but we never really thought about that as an opportunity,” Melanie said.
“It began to dawn on us about six months ago,” Triston said. “We started talking about it. I’d always dreamed of owning my own business. So we went to Jack and Nancy and told them, ‘We’re really interested in this.’ That’s when we all began to put together a plan.”
Triston said the Lamours’ support has been critical to the first-time business owners.
“We definitely couldn’t do this if they weren’t here to show us the ropes,” Triston said. “I worked with Mr. Jack last year on some of the behind the scenes things, ordering supplies and what you do to get ready for the next day. Melanie and I both understood a lot about the production side of things since we have both been doing that for years. Jack and Nancy have definitely taken us under their wings.”
Melanie said the biggest part of the learning curve has been the business side of the operation.
“Things like payroll and taxes and supply chains, we didn’t know anything about that,” she said. “Since I won’t be around during the day when most of the production is happening, that will be Triston’s main thing,” she said. “My part will be doing the business side.”
Triston and Melanie officially took over Sept. 1, which is the month the first customers begin arriving with their deer. Demand picks up with Youth Season, which started Saturday, followed by the busiest time of the season with the first gun hunt starting Nov. 18.
In the 13 years, the Lamours operated the business, they introduced new products almost every year. Triston and Melanie say they’ll stick with that menu until they’ve had a season or two to get familiar with the business.
“It’s a good menu,” Melanie said. “With all of the combinations with the cheeses we have, there are about 20 different things on the menu.”
Deer processing companies cannot sell to the public. They revolve around processing deer harvested by customers into the assortment of products on the menu.
“I’m sure at some point, we’ll have some new ideas,” Melanie said. “That’s the fun part.”
A more immediate goal is to expand beyond deer processing. As of now, the company operates from September until March.
“I’d like to find something that can make it a more year-round business, since this is what I want to be my career,” Triston said.
As their first season at Fork N Road owners begins to ramp up, Triston said there are two dominant emotions.
“It’s been fun, but it’s been a little intimidating, too,” he said. “But mainly, we’re enjoying it.”
Slim Smith is a columnist and feature writer for The Dispatch. His email address is [email protected].
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