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|Articles - December 2010|
|Wednesday, November 17, 2010|
Oregon State University food microbiologist Mark Daeschel has figured out a way to keep wine from getting funky. “Microbial spoiling is always a problem” when it comes to winemaking, says Daeschel. One way winemakers combat wine-tainting bacteria is by adding the enzyme lysozyme during fermentation. It is naturally found in egg whites and breaks down bacteria cell walls. However, lysozyme binds to the tannins in wine, meaning less of it is available to kill unwanted bacteria. Daeschel has developed a simple way to improve the cleansing method: add pectin during fermentation. Also used to make jams, pectin stops lysozyme from binding to tannins so that it is free to do its job. “We just did some simple deduction and found it to be the best fit,” Daeschel says. “It’s a natural food ingredient, so there’s no problem adding it.” He filed for a patent four years ago. When it’s approved, winemaking equipment distributors will purchase a license for the method from Fordras, a Swiss company that helped fund the research.
Thursday, August 20, 2015
BY DAN COOK
The state’s angel investing fund gets hammered in Salem.
Wednesday, August 26, 2015
BY KIM MOORE AND LINDA BAKER
Child care in Oregon is expensive and hard to find. We delved into the numbers and talked to a few executives and managers about day care costs, accessibility and work-life balance.
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, August 19, 2015
BY LINDA WESTON
In 1996, after a 17-year career in the destination marketing industry, where I gained national standing as the CEO of the Convention & Visitors Association of Lane County, I was recruited by the founders of a new professional basketball league for women. The American Basketball League (ABL) hoped to leverage the success of the 1996 USA women’s national team at the Atlanta Olympics — much like USA Soccer is now leveraging the U.S. Women’s National Team’s victory in the World Cup. The ABL wanted a team in Portland, and they wanted me to be its general manager.
Friday, July 10, 2015
BY AMY MILSHTEIN
When gossip crosses the line.
Monday, July 13, 2015
BY SAM BLACKMAN
Storyteller-in-chief with the CEO and co-founder of Elemental Technologies.
Friday, July 10, 2015
BY GREGG MORRIS
Rita Hansen aims to scale natural gas vehicle innovation.
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|Obama has votes for Iran deal|
|A Bouquet of Beer in Bend|
For good or ill, gay marriage inspires many people. They have strong feelings about it. Sometimes those strong feelings are grounded in religion and sometimes they are not. When the workplace is added to the mix, emotions tend to run high. After giving an overview of two current situations, The Bullard Edge is going to outline three key points for consideration and clarity.
Yesterday, a divided National Labor Relations Board dropped another hammer on the employer community. In a long-awaited and much debated move, the Board jettisoned the decades old standard for determining when two independent businesses should be considered joint employers of an individual worker for collective bargaining purposes.
Transforming the culture of Oregon’s educational leadership.
Attendance, breakfast buffet, materials, certificate of attendance and parking are all complimentary on behalf of the firm.
New regulations are in effect and more updates are on the horizon, are you prepared?
The Oregon Entrepreneurs Network (OEN) is pleased to announce 16 finalists — from over 60 nominees — for the 2015 OEN Tom Holce Entrepreneurship Awards.