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|Articles - October 2013|
|Monday, September 30, 2013|
BY HANNAH WALLACE
Cultivating Profit. Oyster farming is a tricky business — you can’t wantonly meet demand or you won’t have any oysters left to sell. And you’re reliant on the health of the oceans, which have been acidifying in recent years, making it hard for oyster larvae to mature. Yet Oregon Oyster Farms co-owner Xin Liu is striking a balance between conservation and profit. Over the past 16 years, he has grown revenue from $700,000 annually to $1.6 million. The company had just nine employees when Liu and two partners bought it from Newport Pacific in 1997. Today his staff numbers 25, including shuckers, packers, drivers, field crew and retail workers.
Clamoring for more. Liu, who sold a few million oysters last year, all from his 500-acre site on Yaquina Bay, is in the enviable position of having more domestic demand than he can supply, even as demand surges from Asia. In addition to supplying Oregon restaurants, he has a standing order from New York City’s Grand Central Oyster Bar for Kumamoto and Pacific oysters. About 10-15% of his oyster harvest is flown to Taiwan and China. Yet Liu has had to turn down eager buyers from Hong Kong and San Francisco, who have been awaiting his oysters for years. “Hong Kong keeps bugging me,” Liu says. “But I don’t have enough to sell to Hong Kong.”
Consider the Oyster Bed. Last fall Liu and Mark Wiegardt from Whiskey Creek Shellfish Hatchery purchased Pearl Point Oyster Company, which included a 72-acre oyster bed in Netarts Bay. “Netarts Bay is one of the cleanest bays on the West Coast,” says Liu. “It produces very good briny oysters.” There they plan to grow smaller-size Kumamoto and Pacific oysters; larger ones will be harvested in Yaquina Bay. Liu calls these 7- to 10-inch oysters, which can take as long as seven years to grow and command top dollar in China, “oyster steaks.” Though he won’t know for another 18 months what the growth rate and density is like in Netarts Bay, Liu hopes to have enough oysters to start selling to San Francisco restaurants — and perhaps a few lucky Hong Kong buyers — by next summer.
Conservation beckons. In addition to the Pacific and the Kumamoto, Liu grows the recently reintroduced Olympias — “Olys” — which are native to the West Coast. Prized for their diminutive size and tangy flavor, Olys were overharvested and nearly wiped out a century ago. Recently Liu started working with the Wetlands Conservancy, the Nature Conservancy and local Siletz tribes to ramp up restoration efforts in Yaquina Bay. “It’s really hard to get this population back,” says Liu, noting it takes Olys two and a half to three years to grow to the size of a half-dollar coin. Despite their cult-like popularity, Liu only sells Olys in limited quantities — five to 10 dozen a week. A model of restraint, Xin Liu aims to show that running a profitable shellfish farm is not mutually exclusive with managing the ocean’s resources responsibly.
Monday, July 13, 2015
BY KIM MOORE
A conversation with Greg Lambert, president of Mid Oregon Personnel Services.
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, July 15, 2015
Former Governor John Kitzhaber's resignation in February prompted some soul searching in this state about ethical behavior in industry and government.
Thursday, July 30, 2015
Activists have suspended themselves from the St. Johns Bridge in Portland, slowing an icebreaker's departure for the Arctic.
Wednesday, June 03, 2015
As part of our green workplaces story, Oregon Business checked out a community service project undertaken by Portland Youth Builders, a nonprofit alternative high school. In partnership with Whole Foods, PYB built garden boxes for a Home Forward housing site. Home Forward is a government agency that provides housing for low income residents and people with disabilities.
Friday, July 10, 2015
BY LINDA BAKER
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.
Friday, June 05, 2015
As temperatures in Oregon creep into the 90s this weekend, Oregonians' thoughts are turning to — summer baseball.
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