March 2008
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# Article Title
1 The 2008 100 Best Companies
2 The 2008 100 Best list
3 The rental rebound
4 Restaurants cope with rising food costs
5 Deal Watch: OMSI adds millions to the equation
6 Lessons learned from one of The Best
7 The ongoing debate over immigration
8 Next: the human-powered car
9 Banks scramble for solid ground
10 Who do voodoo like they do? Q&A with Voodoo Doughnut founders
11 Companies address breastfeeding needs
12 State, businesses push for green energy tax credits
13 Graphic: Stock performance of Oregon's top five public companies
14 OHSU cuts deeply after cap decision
15 Graphic: Automobiles imported through Port of Portland
16 New projects could help boost Oakridge
17 White Stag renovation lifts Portland's Old Town
18 Newport looks to the cruise ship industry to help float its boat
19 More green kudos for Portland companies
20 Demand and the dollar help spike wheat prices
21 Groups tackle immigration
22 Governor fights federal control of LNG
23 Good snowfall blesses resorts
24 Housing hits wood jobs
25 Street tax goes to voters
26 Sinar Mas buys four mills from Pope & Talbot
27 Angel investors get the pitch
28 Make your gathering greener
29 New year, new tech gear
30 Graphic: The Best value employees’ time
31 The best is sometimes not the brightest
32 TOP 50 LARGE COMPANIES TO WORK FOR IN OREGON 2008
33 TOP 50 SMALL COMPANIES TO WORK FOR IN OREGON 2008
34 100 Best Alphabetical Index for 2008
35 100 BEST CATEGORY WINNERS 2008
36 100 Best Methodology, 2008
 

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Store Bought

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Market of Choice is on a tear. In 2012 the 35-year-old Eugene-based grocery chain opened a central kitchen/distribution center in its hometown. The market opened its third Portland store in the Cedar Mill neighborhood this year; another outpost in Bend broke ground in March. A fourth Portland location is slated for the inner southeast “LOCA” development, a mixed-use project featuring condos and retail. Revenues in 2014 were $175 million, a double-digit increase over 2013. CEO Rick Wright discusses growth, market trends and how he keeps new “foodie” grocery clerks happy.


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