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|Monday, March 12, 2012|
Zena Forest Products in the Eola Hills near Rickreall specializes in sourcing sustainable hardwoods locally.
Much of the wood [Co-owner Ben] Deumling cuts at his sawmill comes from forestry operations bearing the Forest Stewardship Council certification, including logs taken from his family's 1,300-acre forest. There's no clear-cutting on the family's land.
Deumling figures his small-time operation has its own niche. His competitive advantages: being local and sustainable.
That appeals to the same type of consumers who shop at farmers markets and prefer buying local. The FSC certification, like certification for organically grown foods, gives consumers assurances that the product was produced in a sustainable manner. Consumers, however, must be willing to pay a bit more for products bearing the FSC certification.
Read more at The Statesman Journal.
Monday, March 03, 2014
Check out interviews with employees from some of the 100 Best Companies to Work For in Oregon winners and find out what makes their company a great place to work.
Thursday, February 27, 2014
BY ERIC FRUITS
Because they have little chance of working for someone else, today’s teens need to be entrepreneurs. But, first, we must teach our teens that entrepreneurship starts small.
Tuesday, February 25, 2014
BY PAIGE PARKER
A money management firm broadens its reach.
Friday, April 11, 2014
TOM COX | OB BLOGGER
The auto industry is starting to share more costs across manufacturers for complex and challenging design work, like new transmission design, and certain new engine technologies. What we’re not yet seeing is wholesale outsourcing of “unavoidable waste” components to specialist companies.
Tuesday, April 01, 2014
BY APRIL STREETER | OB CONTRIBUTOR
Three years ago, PPS set out to begin to convert the 1930s-era boilers from diesel/bunker fuel to cleaner-burning natural gas. Oregon’s largest school district has realized impressive carbon dioxide emissions reductions, setting an example for public and private institutions.
Thursday, March 06, 2014
BY HANNAH WALLACE | OB BLOGGER
The founder of Pacific Foods talks about why his company has flown under the radar in Oregon, how saving a family-run chicken hatchery has helped his bottom line and why he thinks organic food is anything but elitist.
Tuesday, February 25, 2014
BY JESSICA RIDGWAY
A self-proclaimed “chile head,” John Ford “grows, eats and does everything spicy.”
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Marketing the state brings new business, new jobs and a better quality of life for everyone.
Oregon State University's hospitality degree program invests in next-generation leaders.