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|Archives - July 2009|
|Tuesday, June 23, 2009|
The $21 million Beaverton foods empire was founded on Mama's smarts, and her descendants are not resting on their hot and honey mustards.
By Ben Jacklet/Photos by Stephen FunkIn 1929, the year the stock market crashed and the Great Depression began, Rose Biggi began grinding and bottling homegrown horseradish in husband Lui’s wine cellar in Beaverton.
The Biggis were Italian immigrants who came to Oregon for opportunity. They bought 14 acres for $3,500, baked their own bread, milked their own cows and canned their own fruits and vegetables. Their farmhouse had no running water. Their cash crop was horseradish.
Her production equipment consisted of a grinder made for Parmesan cheese. She sold her product for 10 cents a bottle. Her first employee was Esther Troupe, who started as a babysitter at 15 cents an hour, got bumped to 25 cents for helping with the business, and ended up working for the family for 63 years.
Rose died in 1995 at age 90, but her spirit lives on at the 80,000-square-foot headquarters of Beaverton Foods at the edge of the urban growth boundary in Hillsboro. There the 72-employee, $21 million company churns out 150 different condiments under a variety of labels including Beaver, Inglehoffer and Old Spice. Her son, 81-year-old Gene Biggi, who led the company’s foray into mustard, serves as president. Rose’s photograph is posted near the entrance to Beaverton Foods, along with a quote from her that sums up her attitude: “God grant us health and energy, and we’ll do the rest.”
In addition to the 150 condiments Beaverton Foods creates, it also processes sauces and marinades for other companies using their recipes, most notably the “secret sauce” used at Bob’s Burger Express restaurants throughout Oregon. The company has also developed profitable partnerships with food producers such as HoneyBaked Ham, which are often sold with Beaver brand sweet champagne mustard.
Friday, July 17, 2015
Photographer Jason Kaplan takes a look at Murray's Pharmacy in Heppner. The family owned business is run by John and Ann Murray, who were featured in our July/August cover story: 10 Innovators in Rural Health Care.
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.
Monday, June 22, 2015
The Clean Fuels/gas tax trade off will go down in history as another disjointed, on-again off-again approach to city and state lawmaking.
Wednesday, June 17, 2015
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, June 24, 2015
One year after he was appointed chair of the Portland Development Commission, Tom Kelly talks about PDC's longevity, Neil Kelly's comeback and his new role as Portlandia landlord.
Thursday, June 11, 2015
In 2014, total revenue for camping and day use in Oregon State Parks was a little more than $17 million. That figure may even higher this year "because we've had exceptionally nice weather," Hughes says.
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