Adventures in Homemade Cheesemaking Having done so well with my butter making you can only guess what was next. Now I don’t have goats, I’m not a partner at a cattle or dairy farm so why I decided to take this on was beyond me. But I had to see if I could make my [...]
Part 3: Operating an ethical, caring, much less sustainable, small business is a risky and difficult endeavor. Artisan production is by definition not a huge volume business. Small food business margins are very low. Providing employee insurance is a huge strain. Overhead is high. Quality ingredients cost more. That high price tag on an artisan [...]
Part 2: Despite the disparity between available funds and the cost of organic, sustainable food, a large proportion of the community of chefs and bakers here in Portland spend a huge portion of their not so huge income for quality food. They put their dollars where their hearts and stomachs lead them, and tend to [...]
Posted in Food Conversations | Also tagged box store, bread, employee, fair living wag, labor, Local Food Economy, Oregon, Portland, small business, sustainability, Sustainable Living, sustainable wage |
Part 1: Portland, Oregon, is a city on the cutting edge of food. We’ve got great restaurants and talented chefs, wine and beer to die for, excellent bakeries, chocolatiers and coffee roasters, and a wealth of natural riches provided by sustainable small farms, year-round farmer’s markets, and locally-owned sustainable grocers. We field an excellent and [...]
Posted in Food Conversations | Also tagged box store, fair living wage, labor, Local Food Economy, Oregon, Portland, small business, sustainability, sustainable, twojunes, wage employee, worker |
