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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.
Thursday, June 19, 2014
BY MONICA ENAND | GUEST CONTRIBUTOR
Nine tips for building habits among employees to respond when needed.
Friday, July 18, 2014
BY JASON NORRIS | OB GUEST CONTRIBUTOR
Back in May, we shared a common Wall Street quote about investing, “Sell in May and go away.” Fast forward to July and the most common question we have been getting from clients is, “When is the market pullback going to occur?”
Tuesday, July 01, 2014
BY HANNAH WALLACE | OB BLOGGER
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.
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 26, 2014
Thursday, July 24, 2014
BY LINDA BAKER | OB EDITOR
Remember the naysayers? Those who called the South Waterfront aerial tram a boondoggle? Those who rejoiced at the massive sell off of luxury condos at the John Ross and Atwater Place?
Thursday, June 12, 2014
BY ANDREA DURBIN | OB GUEST BLOGGER
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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