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|Articles - August 2010|
|Wednesday, July 21, 2010|
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SHAKEN AND STIRRED
STORY BY LUCY BURNINGHAM // PHOTOS BY PAULA WATTS
A tanned, barefoot Rod “Harry” Harris splashed some amber whiskey into glasses from aboard the RoLin, his 70-foot yacht moored in Portland’s RiverPlace marina. Harris helped make the spirit himself at House Spirits, a small-batch distillery in Portland, as part of the Whiskey Your Way program, which allows participants to blend and age their own 15-gallon barrel of whiskey for $4,900.
Harris founded Harry’s Fresh Foods in 1978, a fresh and prepared foods company in Portland. When he sold the company in 2007, it was reporting $70 million in annual sales. With experience running such a large-scale business, and available capital, Harris and like-minded investors represent a ripe opportunity for the local artisan distilling industry. While Harris decided not to invest in House Spirits, Krogstad had discussed developing a national brand that would eventually entice a large, national buyer. “These guys just need capitalization and a strong plan,” Harris says.
It’s a need many of Portland’s artisan distillers share, a fact that’s become increasingly obvious during the past year. The city’s high concentration of local distillers, which produce everything from organic vodkas to fruit brandies, has inspired countless articles and glowing reviews from local and national publications. But the high profile doesn’t erase the financial challenges. The Oregon Distillers Guild has 19 members, up from 16 since 2008, but it’s the loose collection of four Eastside Portland craft distillers who call themselves Distillery Row that is a more accurate microcosm of the evolving industry. Tough times have forced some to close, while survivors are eyeing the possibility of fast growth.
Wednesday, May 27, 2015
PHOTOS BY JASON E. KAPLAN
Oregon Business celebrated the 100 Best Green Workplaces with an awards luncheon yesterday at the Nines Hotel in downtown Portland.
Thursday, May 28, 2015
BY LINDA BAKER | EDITOR
Reinventing capitalism. Office dumpster divers. Handprints versus carbon footprints.
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.
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.
Tuesday, May 26, 2015
BY JASON E. KAPLAN | STAFF PHOTOGRAPHER
New Jersey and Oregon are the only two states in the U.S. that ban self serve gas stations. But these two holdouts may be ready to give up the game. New Jersey is considering legislation that would lift the state's ban on pumping your own gas. Oregon is considering smaller scale changes.
Wednesday, July 01, 2015
BY JACOB PALMER | DIGITAL NEWS EDITOR
There are more than 10 million former military members working in the United States.
Wednesday, June 03, 2015
As part of our green workplaces story, Oregon Business checked out a community service project undertaken by Portland Youth Builders, a nonprofit alternative high school. In partnership with Whole Foods, PYB built garden boxes for a Home Forward housing site. Home Forward is a government agency that provides housing for low income residents and people with disabilities.
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|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.