Podcast appearances and mentions of elias cairo

Elias Cairo is the co-owner and head salumist at Olympia Provisions in Portland. Cairo grew up in a Greek-American family, where he learned to appreciate the value of handmade food. He later traveled to Europe to apprentice with master chefs and butchers, where he honed his skills in charcuterie. In 2009, Cairo returned to Portland and founded Olympia Provisions with his sister and partners, which has since become renowned for its high-quality artisanal meats. Lately, Eli has been propagating a message on social media comparing OP to larger meat companies, and on this podcast we talk to him about the differences in practices, including the questions consumers can ask retailers and meat companies to find out exactly what's on their plates. Cairo is also involved in other business ventures including the restaurants Bar Casa Vale, Olympia Provisions and most recently, Alpenrausch. We also talk about life balance, and how he best keeps so many balls in the air, and what makes him happiest in and out of work. Right at the Fork is supported by:  Zupan's Markets: www.Zupans.com  RingSide Steakhouse:  www.RingSideSteakhouse.com  Portland Food Adventures: www.PortlandFoodAdventures.com Capitola Coffee: www.CapitolaCoffee.com  Acre Forge Knives: www.AcreForge.co (use code: CUT25 for 25% off

Tobi lives in the Alaskan interior, and her partner is an avid hunter, so they have a lot of game meat in their freezer — 90 pounds of moose meat, to be specific. So Chris, along with Elias Cairo of Olympia Provisions, helps Tobi to learn how the (moose) sausage gets made.RECIPES & LINKSSpicy Italian SausageBrad Leone and his Dad Make Venison KielbasaOlympia Provisions Cookbook

Episode 57 features Elias Cairo, co-owner and lead salumist at Portland, Oregon's Olympia Provisions. We talked about Elias' journey from being a teenage pro skater and later completing a chef apprenticeship in Switzerland to what he is doing currently in Portland with his passion for charcuterie.    https://www.instagram.com/eliascairo https://www.olympiaprovisions.com/   This week's episode is sponsored by Hunters of Color, a non-profit organization working on increasing BIPOC (Black, Indigenous, People of Color) participation in hunting for the sake of conservation, food sovereignty, and to preserve our ancestral traditions. Please visit their website to find out more about them and how to get involved. https://www.instagram.com/huntersofcolor/   https://www.huntersofcolor.org/   Jonathan is currently on Turkey Tour and is pleased to be sponsored by Roam Adventure Company. Roam is an outfitter of adventure equipment that strives to foster the curiosity and community that come from exploring the outdoors. Their goal is to offer high quality products at great prices, never cut corners, and to go above and beyond to ensure every customer is proud to be a part of the Roam Family. Please check out their awesome products at: https://www.roamadventureco.com/  (00:02:26) - Introduction (00:05:55) - Conversation (01:12:35) - Outro/Announcements   https://www.blackduckrevival.com/ https://www.instagram.com/blackduckrevival/   Title Track Music https://m.soundcloud.com/user-304540684

As a first-generation Greek American, Elias Cairo has spent his entire life in and around restaurants, with a father who would make charcuterie at home. At a young age, Elias decided he wanted to be a chef, and dropped everything to move to Switzerland, where he spent 5 years in an apprenticeship learning the art of old-world meat and cheese preservation. Now, Eli is the founder, owner, and operator of Olympia Provisions, the first ever USDA plant in Oregon to produce naturally fermented meats. Olympia Provisions is upholding the traditional way of making charcuterie, a rarity in the states. And the best part is, most of Eli's recipes are totally doable for the average home chef. Give this episode a listen, and you'll be making homemade bacon before you know it. Order from Olympia ProvisionsCheck out Eli's Book, Olympia Provisions: Cured Meats and Tales from an American CharcuterieOn InstagramOlympia ProvisionsElias Cairo

Olympia Provisionshttps://www.olympiaprovisions.com/St. Elmohttp://www.stelmobrewing.com/Farmhouse Delivery - FREE Medium Produce Box Discount code : AustinAllDay https://farmhousedelivery.com/Greener Pastures Chicken https://greenerpastureschicken.com/Ranch Rider Spirit Co.https://www.ranchriderspirits.com/Meridian Hivehttps://www.meridianhive.com/JCN Farms https://jcnfarms.com/Ramblerhttps://ramblersparklingwater.com/Support the show

Elias Cairo is starting a revolution in the meat industry. As head salumist and founder of Olympia Provisions, America's most acclaimed artisan meat maker in the country, he's as committed to positive change as he is in making the finest handmade charcuterie honoring traditional Old World methods. Subscribe on all podcast apps, rate & review on iTunes and Apple Podcasts! Follow us on social media @judiaann and @eddpoddnet. Presented by the Eat Drink Dine Podcast Network.

Cara interviews Elias Cairo co-owner and founder of Olympia Provisions, about American charcuterie and what's currently trending in the Salumi world.Images courtesy of Olympia Provisions.Heritage Radio Network is a listener supported nonprofit podcast network. Support Cutting the Curd by becoming a member!Cutting the Curd is Powered by Simplecast.Heritage Radio Network is a listener supported nonprofit podcast network. Support Cutting the Curd by becoming a member!Cutting the Curd is Powered by Simplecast. 

The new year is here, we're trying to stick to our resolutions, and the USDA has just released a controversial set of new dietary guidelines. So we're kicking off our “Best of The Four Top” season with DIET LIES. We're joined by a journalist who uncovered the fact that USDA food pyramids were actually making us fatter, a longevity doctor whose diet might just save your life, and a salumist whose cured meats could—yes!—be the key to good health.In short, everything we thought we knew about nutrition was wrong. Listen in as Nina Teicholz, Dr. Miles Hassell, and Elias Cairo of Olympia Provisions tell us why a salami a day might just keep the doctor away, and politics should stay out of science.

Everything we thought we knew about nutrition was wrong. According to journalist Nina Teicholz, Dr. Miles Hassell, and salumist Elias Cairo, a salami a day might just keep the doctor away.

Makers of charcuterie, Olympia Provisions uses old world, handmade artisanal processes, which founder Elias Cairo refined by apprenticing for the masters of this tradition in the kitchens of Europe. For this episode of the podcast, Linda visited Olympia Provisions's offices and production facility to speak with Taylor Janes, who leads Human Resources for the company, and Travis Lewis, their Production Manager, to learn about Olympia Provision's history, and how they have created a workforce to carry on these artisanal traditions, with a distinct Portland flavor.

Guest host and HRN Hall of Fame inductee Elias Cairo speaks to Eric Nelson, Matt Vicedomini, and Earl Ninsom, the trio behind EEM, about their path to collaborating on one of the hottest new restaurants in Portland. Elias Cairo is the founder of Olympia Provisions, Oregon’s first USDA-approved salumeria, established in 2009 HRN On Tour is powered by Simplecast.

Charcuterie is the topic of the day, but we cover so much more. Elias Cairo, founder of Olympia Provisions joins us to discuss incredible background. From a Greek upbringing in Utah, to working in the mountains of Switzerland, to ending up in Portland, he has had quite a journey. We discuss what makes something charcuterie, different types, and where Olympia Provisions is going from here.

It's a classic episode of RATF, with Elias (Eli) Cairo of Olympia Provisions. Elias Cairo joins us on a meaty podcast. He takes us on this journey from working at his family's restaurants in Utah to Switzerland, where his apprenticeship there gave him a base of knowledge to hone his skills at places like Castagna in Portland. Eli takes us through some of the challenges and his personal joys of establishing Olympia Provisions, the USA's only USDA certified salami production facility. We also talk about his other business interests. This episode of Right at the Fork is sponsored by: Zupan's Markets: www.Zupans.comRingSide Steak House: www.RingSideSteakHouse.com Portland Food Adventures: www.PortlandFoodAdventures.com

This episode of HRN On Tour brings you four conversations from the Good Food Mercantile in San Francisco. First up, Sas Stewart of Stonecutter Spirits talks to Luke Schmueker of Shacksbury Cider about producing delicious beverages, opening tasting rooms, and building brands in Vermont. Then, two bitters experts – Christa Cotton of El Guapo Bitters and Raymond Snead of Cocktailpunk – talk about the inspiration behind their businesses' names, how to navigate expansion (including securing bank loans), and their Good Food Award-winning flavors. Elias and Michelle Cairo dive into the nitty-gritty of building their restaurant and charcuterie company, Olympia Provisions. This brother and sister duo share secrets of creating a family businesses, why winning awards like the Good Food Awards matter, and how to sustain success. Finally, Caity Moseman Wadler sits down with Michael Dwork of VerTerra, a company that supplies sustainable, compostable dinnerware made from 100% renewable resources. (HRN uses Verterra at our annual gala!) Michael talks about his journey from finance school to India, where he observed a local woman making palm leaf plates. From there, he set up sourcing and production to get VerTerra off the ground, and has been innovating in the green dinnerware space ever since. HRN On Tour is powered by Simplecast.

We're bringing you our highlights from Feast Portland – four days of delicious food and some very deep conversations in an airstream trailer. We begin with one of the most buzzed-about events at Feast Portland this year, Zero Proof, an alcohol-free dinner that brought together chefs including Andrew Zimmern and Michael Solomonov. Next, we get an insider's look into the history of Portland's dining scene. How did it become the foodie mecca it is today? Elias Cairo of Olympia Provisions interviews one of his mentors, Monique Siu, a key figure in the Portland restaurant scene since she opened Zefiro in 1990. Joining the HRN team on our trip out west were Andrew Friedman and Dana Cowin. Both of their shows, Andrew Talks to Chefs and Speaking Broadly, feature long-form, in-depth interviews with chefs and food industry insiders. For our Feast coverage, they helped us explore the intersections of food and identity with guests Rachel Yang, Diego Galicia, Rico Torres, and Reem Assil. The more chefs talked about how their personal history and family ties shaped their culinary identities, the more we noticed that there was one theme that popped up quite a lot: the overwhelming influence of grandmothers. We hear from Emma Bengtsson, Kristen Murray, Maya Lovelace, Jill Keuhler, and Bonnie Morales. Each woman shares an inspiring story about how their grandmothers shaped their lives and culinary aspirations. We end this week with a short excerpt of Dana Cowin's interview with Jim Meehan. Hear how Meehan envisions the future role of alcohol in restaurants and cocktail culture – especially with the rise of legalized cannabis. It got us wondering if the grass is greener on the other side... a topic we'll explore in next week's Meat + Three! Love Meat + Three? Subscribe on iTunes or Stitcher, follow us on your favorite social media platforms @Heritage_Radio, rate and review us on Apple Podcasts, or drop us a line at ideas@meatandthree.nyc. Our theme song is by Breakmaster Cylinder. Photo by Aubrie LeGault Meat + Three is powered by Simplecast

If you want to understand how Portland, Oregon went from a standard steak and pancake town to one of the most envied culinary scenes in the world, tune into the conversation between guest host Eli Cairo of Olympia Provisions and Monique Siu, his former boss and the owner of Castagna and OK Omens. Thanks to our engineer, Aaron Parecki of Stream PDX. Music by Breakmaster Cylinder HRN On Tour is powered by Simplecast.

  After working over a decade in corporate finance, business planning, accounting, and performance management, Michelle Cairo brings a wealth of knowledge surrounding business. Prior to leaving the Corporate World, Cairo was CFO of Opus Solution and Director of Finance for Pacific Power. In 2010, she was selected Portland's Best CFO for medium-sized companies by the Portland Business Journal. Michelle holds a BS in Finance from University of Utah and a Masters of Business Administration from Utah State University. Today, along side brother Elias Cairo, Michelle serve as CEO of Olympia Provisions.   Show notes… Favorite Success Quote or Mantra. "Those who believe they can or can't are right."  In this episode with Michelle Cairo, we discuss:  What Cairo learned from her farther and how her father influenced who she is today.  What Cairo learned about herself after working in bigger, corporate operations.  Why it is so important to understand numbers in your business.  Why being a part of your community can be key in "figuring it out"; Community can be such a supportive resource in the process.  Having the mentality that you need profit to survive. Once you know what kind of profit you need, reverse engineer the processes steps to make it happen.  How Cairo took a six figure pay cut to make Olympia Provisions work.  Taking the Plan, Execute, Measure, Correct approach to becoming profitable. How Cairo dealt with extreme success.   Using the numbers to project growth and take risks.  The pros and cons to operating with partners.  Having balance between being "the maker" and being a business.  Getting creative to form new channels of revenue. If you can dream it you can do it.  How you learn more when you're open to learning.  Today's Sponsor Soundtrackyourbrand.comSoundtrack Business lets you play 250 music channels guaranteed to fit any type of business. An easy-to-use dashboard lets you find great music, control all your locations and schedule your sound. wisetail.com, A Premier Learning Management System, Wisetail Grew Up Alongside Some of the Most Recognizable Restaurants In the Industry. This Has Helped Shape Their Product and its Functionality Through Real-World Feedback and Rigorous Testing.   Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Optimism. Positivity. What is your biggest weakness? Being a know it all.  What's one question you ask or thing you look for during an interview? Ask questions to get after whether or not who's being interviewed is an authentic person. What's a current challenge? How are you dealing with it? Cash flow. They're combating this challenge by leveraging the profit first mentality. Share one code of conduct or behavior you teach your team. Own your own shit.  What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM  Untethered Soul: The Journey Beyond Yourself Profit First:Transform Your Business From Cash-Eating Monter to a Money-Making Machine.  Scaling Up: How a Few Companies Make It and Why the Rest Don't Share an online resource or tool.  Yoga with Adriene Down Dog What's one piece of technology you've adopted in your restaurant and how has it influenced operations? Google Sheets Use these Promotion codes to save 20% on your first year!  (CODES EXPIRE 12/18) G Suite Basic: HC9EPFCAMMY3JH6 G Suite Business: HCJRAMTW6H7EA99 If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? look at every problem as an opportunity. Be nice to yourself. Enjoy every moment.  Contact Info Michelle@olympiaprovisions.com  @itscairotime   Thanks for Listening! Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don't forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Michelle Cairo for joining me for another awesome episode. Until next time!   Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

  Hailing from Salt Lake City, Salumist, Eli Cairo grew up first generation Greek-American with a father who made charcuterie at home. Doing things the old-fashioned way was commonplace. Eli later journeyed to Europe to apprentice in the kitchens of masters. It was there that he rediscovered the art of curing meat. Upon returning to the states Eli found himself in Oregon after some convincing from his sister and business partner, Michelle, where he set out to approach the craft of charcuterie with purity and patience, recreating a nearly extinct traditional technique that is seldom seen in America. Today Eli is the founder Olympia Provisions, Oregon's first USDA-approved salumeria, and six additional restaurants. Show notes… Favorite Success Quote or Mantra. "Whether you think you can or can't, you're right." "Fatigue will make cowards of anybody." In this episode with Elias Cairo, we discuss: What Elias learned about hustle while studying his father.   Why dropping out of high school was the right move for Elias.   How Elias got the opportunity to apprentice in Sweden.  The importance of following your gut.  Taking initiative to learn more.  Recognizing and capitalizing on opportunities in a market.  Why it is so crucial to find that thing in life that lights you up. Once you find your passion and have a dream you can bare any means to achieve success.  Being mindful of your energy and how you treat people.  Never sacrificing on quality.  Sharing the bounty with your team when times are good.  Creating and living core values.  The impact of open book management.  How to open a meat processing plant.    Today's Sponsor Soundtrackyourbrand.com  Lets You Play 250 Music Channels Guaranteed to Fit Any Type of Business. An Easy-To-Use Dashboard Lets You Find Great Music, Control All Your Locations and Schedule Your Sound. wisetail.com, A Premier Learning Management System, Wisetail Grew Up Alongside Some of the Most Recognizable Restaurants In the Industry. This Has Helped Shape Their Product and its Functionality Through Real-World Feedback and Rigorous Testing.   Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Lead by example.  Doing what he says he's going to do.  What is your biggest weakness? Chasing shinny pennies. What's one question you ask or thing you look for during an interview? Ask, "Where do you see yourself in 5 years?"  What's a current challenge? How are you dealing with it? Finding new talent.  Share one code of conduct or behavior you teach your team. If you ever lose your temper you're not doing it right.  What is one uncommon standard of service you teach your staff? Keeping your staff knowledgable and educated on the product.  What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM  The machine that changed the world Setting The Table  Why We Work Share an online resource or tool.  15five If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Create a moment of pause in your world. Be grateful for everything you have and do.  Nothing should be given to you, it has to be earned Contact Info Info@olympiaprovisions.com  @olympiaprovisions @EliasCairo Thanks for Listening! Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don't forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Elias Cairo for joining me for another awesome episode. Until next time!   Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

This week on Cooking Issues, Dave and Nastassia are joined in the studio by Olympia Provisions Chef/Owner/Salumist Elias Cairo, a first generation Greek-American who grew up learning the craft of charcuterie from his father, who cured the family's meat at home. After five years in Switzerland under master chef Annegret Schlumpf, Cairo completed a chef apprenticeship in Greece. Using the finest ingredients, he developed his skills and passion for making charcuterie, and the experience affirmed his beliefs – handmade is better. Upon returning to the United States, Elias headed to Portland, Oregon, where he has recreated a nearly extinct old world technique that’s seldom seen in America. At Olympia Provisions, Elias set out to approach the craft of charcuterie with purity and patience. The result is Oregon’s first USDA-approved salumeria, established in 2009, but deeply rooted in the past. The Olympia Provisions team butchers antibiotic-free Pacific Northwest pork, holding its cured meats in natural casings.

After starting the day with cocktails, Caity and Jack are ready for a few snacks. Thankfully, the Good Food Mercantile is chock-full of delicious, interesting, and downright good things to eat. Samy K (who also happens to be a radio personality) introduces the HRN team to the world of vegan cracklins, and talks about what it means to be at the "Healthy Angels Unicorns Mercantile." After that, the fun continues with fermented foods from Sarah Gordon of Gordy's Pickle Jar and Shane Carpenter of Hex Ferments (and their incredible beatboxing talents). Finally, things get cheesy as guest host Jennifer Isham of Union Market talks with Elena Santograde of Grafton Village Cheese and Elias Cairo of Olympia Provisions.

The day before things kicked off at the Good Food Mercantile at Union Market in Washington D.C., the festivities began with Good Food USA's Small Business Breakfast Panel: Tips & tricks on starting, scaling, and surviving your venture. Introduced by Sarah Weiner, Executive Director of the Good Food Foundation, the panel was moderated by Ezekiel Emanuel. Emanuel is an oncologist, bioethicist, and health policy expert at the University of Pennsylvania—though you may recognize his name from his work on the Affordable Care Act and former First Lady Michelle Obama's Let's Move Initiative—and he is now working with Shawn Askinosie to create a premium chocolate bar with beans from Madagascar. The panelists are superstars of the good food movement, including Elias Cairo of Olympia Provisions, Danielle Vogel of Glen's Garden Market, Ann Yang of Misfit Juicery, Shanika McCloud of Greenplicity, and Sarah Gordon of Gordy's Pickle Jar. They share their stories, their struggles, and the best business advice they've ever received. Many thanks to Union Market for providing this recording!

Elias and Michelle Cairo are the brother and sister masterminds behind Portland's Olympia Provisions. With a fast growing meat business, a 40,000sf meat plant, restaurants and a BMW motorcycle hotdog cart, they're working hard to bring you the best European style charcuterie and changing the face of farming in Oregon.

Guest hosts Cameron Johnson and Kevin Dupzyk talk to Elias Cairo of Olympia Provisions about curing meat for summer picnics. Regular guest Matt Goulet tries to make executive editor Peter Martin care about birds. Roy stops by to learn about ratcheting socket wrenches (and learns about the rap term "ratchet"), and we test a sous vide machine.