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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.
Friday, June 27, 2014
BY JASON NORRIS | OB BLOGGER
Over the last several months we have seen a wave of cross-border acquisitions, primarily U.S.-based companies looking to purchase non-U.S.-based companies. There are a few reasons for this, but the main culprit is the U.S. corporate tax system. The United States has one of the highest corporate tax rates in the world.
Monday, August 18, 2014
Portland is in the middle of another construction boom, with residential and office projects springing up downtown, in the Pearl and Old Town. OB Web Editor Jessica Ridgway documents the new wave.
Wednesday, July 02, 2014
BY JESSICA RIDGWAY | OB WEB EDITOR
Dress for Success Oregon promotes the economic independence of disadvantaged women by providing professional attire, a network of support and career development tools.
Thursday, June 26, 2014
Wednesday, August 06, 2014
BY LINDA BAKER | OB EDITOR
Portland startup Green Endeavor strikes gold, inking a partnership with Underwriters Laboratories, an Illinois-based consulting and certification company with offices in 46 countries.
Wednesday, July 09, 2014
BY LINDA BAKER | OB EDITOR
Scott Kveton, the CEO of Urban Airship is taking a leave of absence from the company. As the story continues to unfold, here’s our perspective on a few of the key players.
Wednesday, August 13, 2014
BY TOM COX | OB BLOGGER
When I say, “Your Employee is Always Right,” I do not mean “right about the facts,” but rather “right about how they feel” and “right about how they want to be led.”
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