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|Articles - March 2014|
|Tuesday, February 25, 2014|
BY JESSICA RIDGWAY
A self-proclaimed “chile head,” John Ford “grows, eats and does everything spicy.” An alcohol and drug outreach worker by day, Ford, 35, has been growing exotic hot peppers in his free time since 2008. Capitalizing on burgeoning demand for unique hot peppers — like the Syrian Aleppo, a burgundy pepper, commonly ground down to flakes, or the Brazilian ghost pepper, a bright-red pepper with twists of orange and green — Ford decided to turn his hobby into a full-blown business. In January 2013, he launched Ford’s Fiery Foods and Plants, a “pick-and-ship” business of the 50 hottest peppers in the world. From his home in Eugene, Ford distributes peppers grown in his backyard or on his sister’s property in White City, as well as seeds, pepper plants, powder and flakes. So far Ford has supplied more than 1,000 customers from around the country , including hot sauce manufacturers, food bloggers, taco shop owners and nurseries. A one-man operation, Fiery Foods got its start with $3,000 out-of-pocket funding; Ford now markets his products through social media, word of mouth and YouTube reviews. What’s next? Hoping to target chefs, restaurants and specialty food markets, Ford is introducing a new line of mild peppers this year known for their use in Turkish cuisine. He also wants to open a “spicy sandwich shop” and a storefront where he’ll sell, naturally, “all things spicy.”
“As a child I used to curse a lot, and my mom, as part of my punishment, would put a teaspoon of Tapatio [hot] sauce in my mouth. Needless to say, I never stopped cussing and I fell in love with spicy foods.”
“There’s a YouTube challenge called ‘Pepper Bombing,’ and what we do is walk somewhere downtown and confront a group of people and dare them to eat our hot peppers. Look up ‘Pepper Bombing, Eugene, Oregon’: You’ll see. It’s pretty funny.”
Thursday, May 29, 2014
BY LINDA BAKER
Remember mood rings? A team of scientists at Oregon State University has designed what might be considered a 21st-century analog of the ’70s jewelry fad: a bracelet that reveals one’s exposure to pollutants.
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.
Thursday, May 29, 2014
I was in a rut. A few months ago, I was at my desk trying to come up with cover story ideas for our June “green” issue. But I was stuck on a concept that is a bit too tried and true in the magazine business.
Monday, June 16, 2014
The Oregon economy could get a boost from a new trade agreement being negotiated between the U.S. and the European Union.
Thursday, June 26, 2014
BY ERIC FRUTS | OB BLOGGER
Last year, the housing market in Oregon—and the U.S. as a whole—was blasting off. The Case-Shiller index of home prices ended the year 13% higher than at the beginning of the year. But, was last year a blip, or a trend?
Thursday, June 05, 2014
BY HANNAH WALLACE | OB BLOGGER
What does it take to launch and run one of these mobile food businesses?
Friday, June 13, 2014
BY CLIFF HOCKLEY | OB GUEST BLOGGER
This article summarizes the key considerations a building owner must keep in mind when thinking about leasing to a medical marijuana dispensary.
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Vigilant enters a New Year with a new president.
How George Fox has become one of Oregon's largest private universities.
Forest Grove sees growth in the burgeoning food and beverage scene.
Lane Powell Shareholder Susan K. Eggum has been elected as vice chair of programs and projects for the International Association of Defense Counsel’s (IADC’s) Employment Law Committee.
Geffen Mesher is saddened to announce the passing of long-time shareholder, Tom “Mike” Anderson, who died on July 10, 2014, from liver disease diagnosed after recent heart surgery. He was 55 years old.
Fifteen Lane Powell attorneys have been named 2014 “Oregon Super Lawyers,” and another five attorneys have been named as “Oregon Rising Stars” by Super Lawyers magazine.