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|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.”
Wednesday, August 19, 2015
BY JACOB PALMER
A Power Lunch at Bob's Red Mill Whole Grain Store and Restaurant.
Thursday, July 09, 2015
The sweltering weather didn't keep the crowds away. Although the numbers were down slightly from last year, the Oregon Food Bank raised $850,636 to fight hunger. About 80,000 people attended despite temperatures in the upper 90s.
Thursday, August 20, 2015
BY JOE CORTRIGHT
We get the education we deserve.
Wednesday, July 15, 2015
We asked readers how Obamacare has impacted their business.
Tuesday, July 14, 2015
The Big One serves as an allegory for Portland, a city that earns plaudits for lifestyle and amenities but whose infrastructure is, literally, crumbling.
Wednesday, August 26, 2015
BY KIM MOORE AND LINDA BAKER
Child care in Oregon is expensive and hard to find. We delved into the numbers and talked to a few executives and managers about day care costs, accessibility and work-life balance.
Wednesday, August 19, 2015
BY KIM MOORE
A conversation with Chris Maples, president of the Oregon Institute of Technology.
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Attendance, breakfast buffet, materials, certificate of attendance and parking are all complimentary on behalf of the firm.
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The Oregon Entrepreneurs Network (OEN) is pleased to announce 16 finalists — from over 60 nominees — for the 2015 OEN Tom Holce Entrepreneurship Awards.