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August 2010

From the Editor: Drinking it all in

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Articles - August 2010
Sunday, July 25, 2010
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There's a certain ennui that comes over me when summer hits. Just after the rush of the spring and before the crush of the fall, summer turns my head to thoughts of beaches, lazy reading and those things we can do to stay cool and hydrated.  And now you know the rigorous editorial process that created this month’s story that’s illustrated on the cover by a fabulous shot taken at House Spirits in Portland.

 

Drilling down into energy attitudes

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Articles - August 2010
Sunday, July 25, 2010

We surveyed Oregon Business readers regarding their opinions on oil.  Here's what we found:

 
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Interview: Dr. Mark Goulston

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Tom Cox interviews Dr. Mark Goulston, author of Just Listen, Discover the Secret to Getting Through to Absolutely Anyone.


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13 West Coast seafood species now 'sustainable'

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Fishing OrBiz Fishing 0357 ADOBErgbCiting the transition to catch shares management as a key to rebuilding stocks and reducing bycatch, 13 species caught by the West Coast trawl fishery today earned designation from the Marine Stewardship Council (MSC) as sustainable.


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South Waterfront's revenge

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MoodyAveBY 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?


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Oregon Business wins awards

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Monday, June 30, 2014

ASBPEOregon Business magazine won two silver awards for excellence in writing in the National American Society of Business Publication Editors Western region competition.


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Q&A: David Lively of Organically Grown Co.

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OGCLogoBY 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.


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Creating a culture of compliance

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DataBY MONICA ENAND | GUEST CONTRIBUTOR

Nine tips for building habits among employees to respond when needed.


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The business of running a food cart

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OBM1BY HANNAH WALLACE | OB BLOGGER

What does it take to launch and run one of these mobile food businesses?  


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