|| Print ||
|Articles - September 2012|
|Monday, August 27, 2012|
BY LINDA BAKER
Ben Jacobsen learned to appreciate good salt while living in Scandinavia, first as an MBA student in Denmark and then as a marketing professional in Norway. So when he moved to Portland a few years ago, he was surprised to discover sea salt was not available as a locally sourced ingredient. “I thought something was missing,” Jacobsen says. To fill the gap, Jacobsen started harvesting the mineral from Netarts Bay, something that hadn’t been done since the days of Lewis and Clark. A 40-hour process from start to finish, Jacobsen’s salt-making technique involves boiling the sea water to reduce the volume and “pare back” calcium and magnesium, which can lead to a bitter aftertaste. “Clean and briny” is the goal, Jacobsen says. Then he lets the water evaporate slowly, followed by a “final drain and dry.” Jacobsen spent three years perfecting his technique, then made his first sale last September, when New Seasons ordered 12 cases, 3 pounds each, one for each store. A year later, Jacobsen and two employees make about 100 pounds of the finishing salt a week, and his product is available in 56 stores in the Northwest and 30 restaurants in Portland, including Ned Ludd and Lincoln. Dovetail, a restaurant in New York, is also a client. “Anybody can make really bad salt,” says Jacobsen. “But it’s really difficult to make great salt.”
COMPANY: Jacobsen Sea Salt
PRODUCT: Hand-harvested sea salt
CEO: Ben Jacobsen
AT A GLANCE: Financed through savings and “a large credit card.” Raised $30,000 through Kickstarter. Preparing first investment round — less than $1 million — to build a processing facility on the Oregon Coast. “We currently make the salt in Portland, which is a bit silly because we have to drive water over the pass.”
SALES PITCH: “We just want to make the best product possible and really let that speak for itself. Our chefs love it, and that’s what we’re going to focus on.”
|The more they change, the more they stay the same|
|The 2014 List: The Top 33 Large Companies to Work, For in Oregon|
|The 2014 List: The Top 34 Medium Companies to Work, For in Oregon|
|The 2014 List: The Top 33 Small Companies to Work, For in Oregon|
|The future of money|
|Cerberus Capital to buy Safeway|
|U.S. adds 175,000 jobs|
|Bitcoin creator revealed|
|Staples closing 225 stores|
|EU to offer aid package to Ukraine|
|Daily sugar intake 'should be halved'|
|White House reveals 2015 budget|
Living in the beautiful Pacific Northwest means enjoying our wonderful surroundings, while remaining aware of the multiple types of natural disaster threats that we face: winter storms, windstorms, floods, landslides, earthquakes, volcanoes and tsunamis.“
Oregon State University's hospitality degree program invests in next-generation leaders.
Allowing individuals to access their own healthcare options has created more difficulty instead of making things easier. There are so many examples that illustrate why agents are more important than ever in helping businesses and individuals determine the healthcare coverage that best fits their need.
Capital Pacific Bank, a Portland-based community bank serving businesses, professionals and nonprofit organizations, today announced that it has earned recognition as a Certified B Corporation by B Lab, a nonprofit organization dedicated to building a community of socially responsible businesses. The bank is one of six financial institutions across the country to achieve B Corp status.
On Thursday, April 3, from 8 a.m. to noon (registration begins at 7:30 a.m.), Lane Powell will team with Oregon Business magazine for a half-day seminar titled “Best Practices For Best Employers™: How to Become One of ‘Oregon’s Best Workplaces’ Starting Today!”
For the 5th year in a row, Oregon Business Magazine has recognized Barran Liebman as one of the 100 Best Places to Work in Oregon.