|| Print ||
|Articles - February 2014|
|Thursday, January 23, 2014|
BY LINDA BAKER
Bridgetown Natural Foods had been making a variety of natural and whole-grain products for several years when the owners, husband-and-wife team Dan Klock and Kelly Flatley Klock, realized many of the employees didn’t know how to use some of the core ingredients — oats, quinoa bran — in their own cooking. So this past spring, Bridgetown, based in Southeast Portland, launched an employee-wellness program aimed at incentivizing line workers to eat more nutritious meals.
The focal point is a voluntary on-site cooking class held once a quarter. Participating employees are paid in “Bridgetown Dough,” tokens redeemable at the Lents International Farmers Market or a biweekly on-site farm stand with produce provided by local growers, including Bridgetown neighbor Zenger Farm.
“The underlying reason is to give employees healthier food,” Kelly says. “We’re a growing company,” she adds. “We need our employees to be healthy.”
On a recent Wednesday afternoon, about 20 line workers gathered in the manufacturer’s R&D room. There Bronwen Jones-Broderick, director of business development and a former personal chef, got things started with a quick PowerPoint offering a few frugal shopping tips: Buy pork shoulder on Sunday, then use leftovers to make posole, barbecue pork sandwiches and other meals for the rest of the week.
Next on the agenda was an overview of the menu and associated costs: A frittata cost $0.58 per serving; orange, almond and pomegranate salad, $0.60; and whole-wheat zucchini muffins, $0.23. Teams of employees then set to work whisking, chopping, stirring — and adding aesthetic touches, such as fashioning flowers out of green peppers and tomatoes. “I’m always blown away by the presentation,” Kelly says.
In addition to handing out tokens as compensation for the class, the company issues Bridgetown Dough for outstanding workplace performance. Collectively, the different elements of the program cost about $1,000 per month and will likely expand as the company continues to grow. “It’s going to have to take a new form,” Kelly says. But such is the beauty of being business owners. “We have such latitude to create new programs.”
Since many employees are of Vietnamese, Russian and Hispanic descent, Bridgetown works with Zenger Farm to provide culturally appropriate vegetables, such as leeks and bok choy; workers are also encouraged to suggest native meals for the cooking class. To build community — working a factory line is isolating work — Bridgetown invites shift supervisors to attend the cooking sessions.
“We’re a family business, and this allows us all to get around the family table,” says Kelly, who also attends each class.
A health and wellness initiative, Bridgetown Dough has a certain self-serving component: nurturing a new generation of consumers for Bridgetown products and other natural foods. But the program is also part of a larger trend linking healthy eating with employee well-being, recruitment and retention. Consider Chris King Precision Components, the Oregon bike parts manufacturer that recently hired Chris DiMinno, the former chef of acclaimed Portland restaurant Clyde Common, to run its company cafeteria and events programs.
Says Kelly: “It’s all part of a larger corporate commitment to feeding employees well.”
Thursday, May 21, 2015
BY JASON NORRIS | GUEST BLOGGER
Uncertainty is a part of doing business, whether in through the lens of investment opportunities and risks or the business of running an enterprise.
Thursday, May 14, 2015
BY JASON E. KAPLAN | STAFF PHOTOGRAPHER
There are more than 160 farmers markets in Oregon, contributing an estimated $50 million in sales, according to the Oregon Farmers Markets Association. We checked in on the Forest Grove market, which for several years has brought local produce and food vendors to Main Street in the center of town.
Friday, May 22, 2015
BY ROBERT MULLIN
Latest development in Nestlé plant saga sparks debate about the value of water.
Friday, May 22, 2015
BY AMY MILSHTEIN
Astrid Scholz scales up sustainability.
Friday, May 22, 2015
BY LINDA BAKER | PHOTOS BY JASON E. KAPLAN
As the recession recedes and tourism grows, Central Oregon resorts redefine themselves for a new generation.
Wednesday, May 27, 2015
BY LINDA BAKER | EDITOR
More than 250 people turned out today for Oregon Business magazine’s seventh annual celebration of the 100 Best Green Companies to Work For in Oregon.
Wednesday, May 27, 2015
PHOTOS BY JASON E. KAPLAN
Like all good journalists, OB editorial staff typically eschew freebies. But health care costs being what they are, digital news editor Jacob Palmer couldn't resist ZoomCare's offer of a three-in-one (cleaning, exam, whitening) dental office visit, guaranteed to take no more than 57 minutes.
|100 Best Green Workplaces in Oregon|
|The Green Paradox|
|Up in the Air|
|Credit Unions Perspective|
|Queen of Resilience|
|Did airlines collude to keep fares high?|
|Citigroup analyst thinks Puma should sell|
|OSU researchers examine warm-water mass|
|Appeals court rules against Apple|
|Microsoft to cut division, 1,200 jobs|
|Apple suppliers introduce 'Force Touch' to new iPhone|
|Uncertainty abound in Greece|
Tonkon Torp helps seed sustainability at Gunderson.
Oregon-based Environments helps companies create inspired workspaces. “Simply put, we help companies future-proof their workspaces,” says Chris Corrado, president. Since 1988,Environments has witnessed firsthand the changing landscape of business. Native Portlander and Environments founder Corrado says, “We help our clients navigate the complex realities of the workplace today and plan for their future in a very mindful, strategic way. We think of ourselves as their partners in the process.”
One hundred years ago, the Willamette River might easily have been mistaken for a sewer. Unchecked industrial activity and decades of pollution made it unrecognizable compared to the clean river that now flows north for 187 miles from Eugene through the center of Portland.
3 Degrees Event Celebrates 5th Year Bringing Nonprofit and Business Professionals Together to Benefit Portland.
Bend energy leader brings passion for efficiency and renewable energy to the nonprofit.
Event in Forest Grove marks recognition of Global Food Safety Initiative Certification.