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|Articles - August 2010|
|Wednesday, July 21, 2010|
The BP oil spill that’s devastating the seafood industry in the Gulf Coast region isn’t yet affecting Oregon’s sushi restaurants.
"We source our fish mainly from Japan and Canada,” says Seiji Takahashi, owner of The Takahashi in Southeast Portland. “There are some [price] increases in shrimp right now, but these are normal for the summer months.”
Takahashi also says he doesn’t plan to raise prices. “Changing the menu prices would be too much hassle,” he says.
Jae Kim, owner of both Miso Sushi Teriyaki and Sushi Station in Eugene, agrees. “Normally, summer prices are a little bit higher for yellowfin tuna,” he says. “But we get our shrimp mostly from Thailand.”
“All of our shrimp are caught in the winter,” says Brandon Hill, head chef of Bamboo Sushi in Portland. “So far we haven’t used up all of our supplies, but we’ve already started the processes for finding new and better sustainable methods for sourcing our fish.” He also says any extra costs wouldn’t be passed onto the customer.
“Most of the fish we buy comes from Alaska, Washington, Oregon and Northern California,” says Brad Parker, a VP for Service Group of America, parent company of Food Services of America, a major Oregon food distributor. Parker doesn’t predict any future problems because he says SGA is constantly searching out new fish suppliers. “The secret is having multiple suppliers in multiple regions,” he says. “This allows for fresh varieties all year long.”
Tuesday, August 26, 2014
BY DEBRA RINGOLD | OP-ED CONTRIBUTOR
Why has six years become an acceptable investment in public undergraduate education that over-promises and underperforms?
Friday, September 12, 2014
BY TOM COX | OB BLOGGER
I often talk about what leaders can do. What about followers? If you’re a team member and you’d like to add positivity to your team, what might you do?
Tuesday, October 14, 2014
BY JONATHAN FROCHTZWAJG
A flare-up in the Elliott Forest raises questions about détente in Oregon’s timber wars.
Thursday, September 25, 2014
In our cover story this month, Wendy Collie, CEO of New Seasons Market, and Kim Malek, owner of Salt & Straw, discuss their rapidly growing businesses and Portland’s red hot food scene. The conversation provides an interesting lens through which to explore trends in the grocery store and restaurant sectors.
Wednesday, August 27, 2014
BY AMY MILSHTEIN
Agriculture businesses ramp up to meet international demand as workforce and succession challenges loom.
Wednesday, October 08, 2014
BY LINDA BAKER | OB EDITOR
A Design Week panel discussion raises questions about how innovative we really are.
Wednesday, August 27, 2014
BY LINDA BAKER
Dr. Chong Fang isn’t God. But the assistant professor of chemistry at Oregon State University is getting closer to figuring out how he put everything together.
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Is your business ready to join us in the call for action? This opening panel includes Oregon businesses who will discuss why they signed the Oregon Climate Declaration, the investments they are making to reduce carbon emissions, and how their actions are affecting their companies.
Get ready for two days of special events produced with the EPA, Portland Timbers and ISOS before and after the GoGreen Conference on October 16.
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More than 400 "Change Makers" will gather to invest in a socially sustainable community.