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|Articles - December 2011|
|Tuesday, November 15, 2011|
Page 2 of 2
Wildwood brought two potential tenants for the building to the negotiating table: Organic Fresh Fingers and Wandering Aengus Ciderworks, small food processors in growth modes. Together, the parties devised the loan program. The city loaned each about $275,000 from the new fund to make improvements to the building that would enhance its sustainability and energy efficiency. Wildwood also offered its fledgling tenants certain incentives to locate there, including a sliding-scale lease deal under which they pay below-market rates now but will pay more as they grow.
Because food processing is so energy-intensive, utility bills comprise a huge chunk of the cost of production. The start-up principals put their heads together with Henry and Miller and came up with a list of energy-saving improvements, including solar heating units, highly efficient heat pumps, energy-efficient lighting, and so on. These improvements resulted in a 23% reduction in energy use compared to a traditionally built facility.
The tenants arrived in September and already they are realizing huge reductions in utility costs, says Organic Fresh Fingers’ president Evann Remington. “I’m shocked at how much it’s saving us,” she says. (A third food-processing tenant that has one employee, Myriad Cake Design, subleases from Organic Fresh Fingers.)
Here’s the kicker: The tenants can have up to 70% of the loans converted to a grant if they meet certain hiring benchmarks. Already, Organic Fresh Fingers, which sells organic lunch items to schools and kids’ organizations, has hired eight more employees since it moved in, bringing its total to 13. Ciderworks, which employed just two prior to the move, now has six employees and plans to hire three more after the first of the year.
Both Organic Fresh Fingers and Ciderworks can already see the time coming when they’ll outgrow their current space. That’s good, Henry says, because the incubator strategy envisions the current tenants succeeding, expanding, and moving from incubation space to new space on the same property.
Monday, March 03, 2014
Check out interviews with employees from some of the 100 Best Companies to Work For in Oregon winners and find out what makes their company a great place to work.
Tuesday, April 08, 2014
BY HANNAH WALLACE | OB BLOGGER
It may be obvious, but most farmers don’t make a lot of money. According to preliminary data from the 2012 Agriculture Census, 52% of America’s 2.1 million principal farm-operators don’t call farming their primary occupation. Farm cooperatives may offer a solution.
Friday, April 04, 2014
BY ERIC FRUITS
The rapidly rising cost of higher education has left even the smartest researchers and the wonkiest of wonks wondering what’s happening and where’s all that money going. More and more, prospective students—and their families—are asking: Is college worth the cost?
Friday, March 28, 2014
BY TOM COX | OB BLOGGER
The next mysterious (or disastrous) event could be one that you or your team might suddenly need to respond to, probably under intense scrutiny.
Tuesday, February 25, 2014
BY JAKE THOMAS
An ancient institution moves slowly into the digital age.
Tuesday, March 11, 2014
BY MARK BLAINE | OB BLOGGER
The publisher of the Emerald Media Group moves on, leaving a cutting edge media group that depends on business acumen for its survival.
Tuesday, February 25, 2014
BY LINDA BAKER
Les Schwab has put a premium on customer service since 1952, when legendary namesake Les Schwab founded the company with one store in Prineville. (Schwab died in 2007.) But if the corporate principles remain essentially the same, the world around this iconic Oregon business has changed dramatically.
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