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Graphic: Oregon sees modest bump in restaurant jobs

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Archives - November 2008
Saturday, November 01, 2008

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Updated: Disrupting innovation

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Tuesday, July 08, 2014
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The New Yorker recently published a sharply worded critique of “disruptive innovation,” one of the most widely cited theories in the business world today. The article raises questions about the descriptive value of disruption and innovation  — whether the terms are mere buzzwords or actually explain today's extraordinarily complex and fast changing business environment. 

Update: We caught up with Portland's Thomas Thurston, who shared his data driven take on the disruption controversy.


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Community colleges and sustainability

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Thursday, July 31, 2014
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Faced with the aftermath of the “great recession,” increasing concern about the environment and dwindling family wage jobs, we have some very important choices to make about our future.


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Q&A: David Lively of Organically Grown Co.

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Tuesday, July 01, 2014
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Demand for organic food continues to soar: Last year, sales of organic food rose to $32.3 billion — up 10% from 2012. In Oregon, organic produce wholesaler Organically Grown Co. has been championing organic growing methods for four decades.


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EPA Standards: A breath of fresh air for the region

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Thursday, June 12, 2014
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Last week, the Obama administration took an important and welcomed step in the effort to protect the health and well-being of all Oregonians by limiting carbon pollution from existing power plants.


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The business of running a food cart

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Thursday, June 05, 2014
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What does it take to launch and run one of these mobile food businesses?  


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Oversight? Or gaming the system?

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Monday, July 14, 2014
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Some people think Amazon’s winking eye logo is starting to look like a hoodwink.


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13 West Coast seafood species now 'sustainable'

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