Podcasts about new seasons market

Welcome to the first edition of our Buyer Series with category managers from fan favorite natural stores Fresh Thyme Market and New Seasons Market. We can't think of a better way to spend your Valentine's Day afternoon than with us! With Expo West mania in full swing and coming up in less than a month, we are going to cover some important topics including Buyer Tips on how to have a successful Expo West as a brand and also as a buyer! This is essentially an Expo West Prep episode!This includes strategies on how to manage your days on the floor and get a maximum impact with others that are attending the show and using your time wisely, especially as a buyer when there are thousands of booths.We are being joined by:Robert JohnsonRetail Category ManagerNew Seasons MarketKenny HausmannDirector of Merchandising - Natural LivingFresh Thyme MarketThis episode is sponsored by Robert Cogan and Power Full Energy Distribution.

New Seasons Market grocery workers are planning a one-day strike on the day before Thanksgiving. Nouria Energy opens a new store with an Italian restaurant. And there will likely be lower demand overall for fuel and convenience items this Thanksgiving, despite an increase in travel.

In 2000, three families got together to open a neighborhood market, a place where local communities could come together to connect with where their food came from. They wanted a friendly, inviting place that honored its region's farmers, ranchers, growers and makers—helping them – and their customers – prosper for generations to come. They called it New Seasons Market. A previous New Seasons guest on our show, Lori Hunter whose title is Local Finds and Culinary Events Program Manager (say that three times in a row fast) joins our host Sarah Marshall to talk about the difference in operating their grocery store chain now, in comparison to her first, pre-COVID lockdown interview. Loris starts by saying that having an online presence has been one of the biggest changes since then. The shift worked well for New Seasons as people went to online shopping and grocery store pickup, because the company had aligned with Instacart early on. New Seasons also has a dedicated e-commerce team that worked with its vendor partners to load their product pictures and pricing information onto the website to keep sales moving. And to go the extra mile, New Seasons put its local vendor products on end caps and helped their vendor partners develop new recipes to stimulate sales. In the beginning of the COVID lockdown, they limited the number of people in the store and had all the social distance, masks, hand sanitizers and dots on the floor to keep customers and staff super safe as no one was sure what was going to happen. One of the big curve balls the lockdown threw to grocers was the proverbial toilet paper “shortage”. The grocery store that was popular was the store with toilet paper, right? But when the TP started getting distributed again, delivery trucks were full with nothing but TP, because the boxes were so large. This, of course, created a shortage of other products because there was no room left on the truck. But because New Seasons' vendor profile has always been local makers and growers, their deliveries of cheese, fish, meat, vegetables, wine, fruit and all the other great foods didn't change and they dodged the rows of empty shelves that many other grocers faced. Another big change was the traditional in-store sampling. The lockdown made the New Seasons' team take a new look at staffing structure for that activity. Their previous formula was to let people in each store conduct sampling activities spontaneously and was heavily recipe driven. As Lori's title of culinary events demonstrates, sampling is now arranged as a promoted and targeted event company wide. As an example, the chain recently promoted sockeye salmon in their sampling to create a great customer experience revolving around trying something new, liking it and buying it. The salmon is local and in addition, New Seasons promotes the sauces and spices to go along with the recipes and those are also locally sourced. And this cooperative spirit comes back to New Seasons: Their local vendor partners create recipes for the promoted items on their own social networks and wrap the effort around the item being sold at New Seasons Market. It all works to support the company's mission: To build community through good food. Go to their website for a great experience: https://www.newseasonsmarket.com/. Social media: IG@newseasonsmarket. Our hosts: Twitter - @sarahmasoni and @spicymarshall, Instagram - @masoniandmarshall.

This is a special episode where we have a manager of one of the sustainable food companies, Daisy Berg, of New Seasons Market share with us what is the secret in staying in one organization (who has 19 locations) where she's worked from the ground up from bookkeeeper, to office manager to a category manager :) Enjoy and share your biggest takeaway from the show!

More than 85 percent of the top U.S., Canadian, and European retailers have commitments to sustainable seafood. Sourcing seafood for a retail grocer is especially difficult in terms of balancing the myriad of considerations about a seafood product, but it's also an extremely rewarding career if you have a thirst for knowledge. In this episode of The Conch podcast, we chat with Daisy Berg, the Program & Category Manager for Seafood at New Seasons Market. Daisy gives us the full scoop on what it's like to be a seafood buyer for a market, why opting for local seafood is a fantastic choice, and how important it is to try lesser-known species of fish. Episode Transcript Episode Guide: :00 Intro 01:23 Daisy's father started the family seafood business to support his cousin who recently returned from the war in Vietnam.  7:00 Sourcing seafood: A day in the life of a seafood retailer. 17:07 How a farmed salmon made Daisy “eat her words.” 22:24 Why “trash fish,” aka underappreciated species, deserve our attention. 25:36 How seafood sustainability nonprofit advisors work with retailers. 29:38 Because “seafood doesn't sell itself,” the best thing to do is educate your staff to guide them on a customer's seafood journey. 32:47 The uphill road of a woman in the seafood industry, but change is on the horizon. 38:30 Women are paid less than men in our industry. We need transparency in salaries. 40:54 Do you have an unending thirst for knowledge? The seafood industry might be right for you! 41:59 Daisy uplifts colleague Sarah Baker! 43:34 Putting the “new” in New Seasons—two of the hottest seafood items are hitting the shelves AND the produce section??? Resources:  Learn more about New Seasons Market's journey to become the sustainability leader in one of the most climate-friendly communities in the U.S. Recommend this episode to one person who is curious about how retailers are driving responsible seafood through their commitments to sustainability. Credits: The Conch podcast is a program of Seafood and Gender Equality (SAGE). Audio production, engineering, editing, mixing, and sound design by Crystal Sanders-Alvarado and team at Seaworthy. Theme music: “Dilation” by Satan's Pilgrims Funding generously provided by: Davide and Lucile Packard Foundation and Builders Initiative  

Unions are being organically grown at our favorite neighborhood grocery stores, New Seasons Market (see what we did there?). Alex Zielinski, the news editor for the Portland Mercury, has been following the unionization efforts of New Seasons' workers. She's brought us some stories (her articles got posted up in several New Seasons break rooms with heavy edits by management?!) and answers our burning questions – like, how is all of this going to affect their banana cake? Any thoughts on what else we should be looking into? Reach out and drop us a line at ‪(503) 208-5448‬, email us at portland@citycast.fm, or follow us on Twitter at @CityCastPDX. Learn more about your ad choices. Visit megaphone.fm/adchoices

"Downtown Vancouver New Seasons takes shape Exterior walls are rapidly rising at the site of the New Seasons Market, planned to open next fall at the corner of Main and West 15th streets in Vancouver, near Mill Plain Boulevard. The grocery store will offer a variety of fresh food and ready-to-eat items and will fulfill the city's 20-year quest to build a supermarket in downtown Vancouver. The market is being developed on a long-empty block straddling downtown and Uptown Village and will offer 70 parking spaces, plus additional bike parking, accessible from West 15th Street. The development is being led by Vancouver-based Cascadia Development Partners. In announcing the store, Dave Kauder, senior vice president of New Seasons, said, “In Vancouver, we will step into a new era, introducing the developing downtown market to our next-generation store with improved prepared food offerings, an updated grocery format and mix refined for the community, and integrated technology that provides a more robust customer experience.” New Seasons currently operates 19 stores, including one at 2100-B S.E. 164th Ave. in east Vancouver. https://www.columbian.com/news/2022/nov/07/downtown-vancouver-new-seasons-takes-shape/ " """#TheMummicogblogOfMalta Amazon Top and Flash Deals(Affiliate Link - You will support our translations if you purchase through the following link) - https://amzn.to/3CqsdJH Compare all the top travel sites in just one search to find the best hotel deals at HotelsCombined - awarded world's best hotel price comparison site. (Affiliate Link - You will support our translations if you purchase through the following link) - https://www.hotelscombined.com/?a_aid=20558 https://t.me/themummichogblogdotcom https://twitter.com/Mummichogblogd1 https://www.facebook.com/profile.php?id=100086295703212 https://www.facebook.com/themummichogblogdotcom/ https://themummichogblogofmalta.blogspot.com/ https://www.tumblr.com/blog/themummichogblogofmalta https://open.spotify.com/show/6S7XwNge80YtcS1CcVH2nB https://www.youtube.com/channel/UCnnNPvuRZb9tjfE1Dw-aFUw"" "

Bakon™ is the creation of David Jones, a lifelong foodie, experimentalist and entrepreneur. David had wanted to embrace full-time vegetarianism for years, but felt that every time he tried, the meat substitutes available in the stores were simply not as tasty, satisfying or healthy as he wished for. Those experiences always left him pining for a crispy, chewy, deeply flavorful and savory protein. So, as a lifelong cook for family and friends, he began to experiment with healthy whole foods to perfect the meatless meals that would satisfy him and hopefully others. Web: https://www.thrillingfoods.com Follow: @thrillingfoods Success came little by little. Everyone he cooked for liked his Texas Vegan Chili, and his Tofu based meat substitutes, encouraging him always to make more. He found that if you want to make a better tofu-based meat substitute, you need to have a better tofu. David began to learn the ancient art of tofu making, from bean to cake. Afterwards, he began to experiment by making changes and additions to the process that created new tofu products, never tasted before. The breakthrough came in 2019, when David discovered several innovative techniques that led to the delicious, crispy, mouth-melting taste of the Bakon™ we love today. David began selling at the Beaverton Farmers Market outside Portland, Oregon in January 2021, then expanded into the New Seasons Market chain of grocery stores. Customer response was overwhelming, and a few months later he partnered with longtime entrepreneur Jared Hansen to help create a company, Thrilling Foods, capable of and bringing Bakon™ and other plant-based meat products to a global market. About the show: ► Website: http://www.ashsaidit.com ► For $5 in ride credit, download the Lyft app using my referral link: https://www.lyft.com/ici/ASH584216 ► Review Us: https://itunes.apple.com/us/podcast/ash-said-it/id1144197789 ► SUBSCRIBE HERE: http://www.youtube.com/c/AshSaidItSuwanee ► Instagram: https://www.instagram.com/1loveash ► Facebook: https://www.facebook.com/ashsaidit ► Twitter: https://twitter.com/1loveAsh ► Blog: http://www.ashsaidit.com/blog ► Pinterest: https://www.pinterest.com/1LoveAsh/ #atlanta #ashsaidit #ashsaidthat #ashblogsit #ashsaidit® Ash Brown is a gifted American producer, blogger, speaker, media personality and event emcee. The blog on AshSaidit.com showcases exclusive event invites, product reviews and so much more. Her motivational podcast "Ash Said It Daily" is available on major media platforms such as iTunes, Spotify, iHeart Radio & Google Podcasts. This program has over half a million streams worldwide. She uses these mediums to motivate & encourage her audience in the most powerful way. She keeps it real!

Bakon™ is the creation of David Jones, a lifelong foodie, experimentalist and entrepreneur. David had wanted to embrace full-time vegetarianism for years, but felt that every time he tried, the meat substitutes available in the stores were simply not as tasty, satisfying or healthy as he wished for. Those experiences always left him pining for a crispy, chewy, deeply flavorful and savory protein. So, as a lifelong cook for family and friends, he began to experiment with healthy whole foods to perfect the meatless meals that would satisfy him and hopefully others. Web: https://www.thrillingfoods.com Follow: @thrillingfoods Success came little by little. Everyone he cooked for liked his Texas Vegan Chili, and his Tofu based meat substitutes, encouraging him always to make more. He found that if you want to make a better tofu-based meat substitute, you need to have a better tofu. David began to learn the ancient art of tofu making, from bean to cake. Afterwards, he began to experiment by making changes and additions to the process that created new tofu products, never tasted before. The breakthrough came in 2019, when David discovered several innovative techniques that led to the delicious, crispy, mouth-melting taste of the Bakon™ we love today. David began selling at the Beaverton Farmers Market outside Portland, Oregon in January 2021, then expanded into the New Seasons Market chain of grocery stores. Customer response was overwhelming, and a few months later he partnered with longtime entrepreneur Jared Hansen to help create a company, Thrilling Foods, capable of and bringing Bakon™ and other plant-based meat products to a global market. About the show: ► Website: http://www.ashsaidit.com ► For $5 in ride credit, download the Lyft app using my referral link: https://www.lyft.com/ici/ASH584216 ► Review Us: https://itunes.apple.com/us/podcast/ash-said-it/id1144197789 ► SUBSCRIBE HERE: http://www.youtube.com/c/AshSaidItSuwanee ► Instagram: https://www.instagram.com/1loveash ► Facebook: https://www.facebook.com/ashsaidit ► Twitter: https://twitter.com/1loveAsh ► Blog: http://www.ashsaidit.com/blog ► Pinterest: https://www.pinterest.com/1LoveAsh/ #atlanta #ashsaidit #ashsaidthat #ashblogsit #ashsaidit® Ash Brown is a gifted American producer, blogger, speaker, media personality and event emcee. The blog on AshSaidit.com showcases exclusive event invites, product reviews and so much more. Her motivational podcast "Ash Said It Daily" is available on major media platforms such as iTunes, Spotify, iHeart Radio & Google Podcasts. This program has over half a million streams worldwide. She uses these mediums to motivate & encourage her audience in the most powerful way. She keeps it real!

Lindsay McCann is the Director of Customer Loyalty and Marketing at New Seasons Market, a Portland-based grocer with 19 stores across the Pacific Northwest, with more stores opening soon.Loyalty360 CEO Mark Johnson spoke with McCann about New Season's latest loyalty enhancement, Gift It!, and their efforts to engage with their community and customers in sustainable and eco-friendly ways. 

The Plastic Pollution and Recycling Modernization Act will overhaul Oregon's outdated recycling system and put Oregon at the forefront of recycling innovation once again. Lauren and Dylan talk to DEQ staff who are figuring out how to make this a recycling transformation a reality, as well as folks from Metro, Washington County, Rogue Waste and New Seasons Market to hear their perspectives on what this new law will mean for Oregonians. Show notes: http://deqblog.com/2021/10/28/ep4-recycling/

Highlights from our conversation include:Taking Starbucks from relative obscurity to global ubiquity (2:31)Hiring with the customer in mind (5:33)Putting a purposeful philosophy into practice (7:47)The importance of servant leadership (9:08)Lessons from Howard Schultz and other influential leaders at Starbucks (10:16)One key quality Wendy values in leadership (13:07)How she and the Starbucks team scaled hiring as growth exploded (14:33)5 principles of servant leadership at New Seasons (21:50)Her experience driving growth in a triple bottom line culture (22:43)Why hiring the “whole” person is key to her approach (26:05)How a change to orientation gave hires a thorough understanding of the brand (31:52)Why the sequence of getting to know a candidate matters (33:28)How storytelling benefits the interview process (37:52)How she set expectations and assessed existing teams for their ability to scale (38:51)How New Seasons' status helped facilitate hiring (43:07)Wendy's favorite interview questions... (49:23)...and red flags (50:42)How COVID 19 shaped her approach to building teams at Evergreens (55:48)Visit HowIHire.com for transcripts and more on this episode.Follow Roy Notowitz and Noto Group Executive Search on LinkedIn for updates and featured career opportunities.Subscribe to How I Hire:AppleSpotifyAmazonGoogle

Since 2013, the New Seasons Market Partner Brand has collaborated with local vendors to bring you hundreds of delicious products, while also supporting our regional food economy. And unlike traditional private label programs, they want you to know who makes the products! So much so, that it’s right on the front of every package. Think of it as ‘private label’ with a purpose. In this episode, we'll chat with a longtime Partner Brand chip and tortilla producer Don Pancho Mexican Foods and hear about their new Mac and Cheese collaboration with Rallenti Pasta. Plus, we'll meet Elsy Dinvil of Creole Me Up, a recipient of the New Seasons Partner Fund, a micro-loan program that supports small Pacific Northwest food makers.

For the last four months, people around the country have seen their lives change during the global pandemic. With national supply chain disruptions and the breakdown in parts of the food system, New Seasons Market quickly realized how crucial their support would be in uplifting the food economy in Portland.  In this episode, we’re highlighting three Portland vendors who've had to transition their business in the wake of the pandemic. From a new relationship created with the iconic Portland restaurant Renata, to Straightaway Cocktails making their own hand sanitizer. Even their Partner Brand pasta maker Rallenti upped their game to help keep the shelves stocked.  All three have unique stories to share about how their businesses have changed and how New Seasons Market helped play a part. 

More than 65 years ago, a sweet and jam-like strawberry was bred at Oregon State University. Their deep red color and high sugar content made them perfect for food producers, but being highly perishable, other varieties soon replaced them. And that could have been the end of the story for the Hood Strawberry. That is, if it weren't for Unger Farms. Now iconic in the Pacific Northwest, Kathy Unger joins us on this episode of The Tasty Thread to talk Hood history, the three-week growing season, and where to get your hands on some of your own. (HINT: It's New Seasons Market!)

After being in the biz for 40 years, Jeff Fairchild knows a thing or two about delicious Pacific Northwest produce. As the Produce Buyer at New Seasons Market, and employee number 12, Fairchild is the perfect guide for our very first episode of The Tasty Thread. He'll walk us through Willamette Valley berries, Northwest cherries, and explain what makes the food grown in Oregon and Washington "as good as it gets".

Kristi McFarland is the Chief Strategy Officer at New Seasons Market, a Pacific Northwest, sustainably-focused, organic grocer with 18 community-oriented stores.Before joining New Seasons, Kristi led organizational innovation, culture, and brand strategy at Peet's Coffee & Tea and held HR leadership roles at Gap, Williams-Sonoma, and Banana Republic. In her time at New Seasons, Kristi has overseen rapid growth through talent strategy alignment, leadership development, and culture.New Seasons has been on the front lines of the Covid 19 pandemic. Kristi and her team are navigating the immediate and long term challenges that come with providing an essential service during this difficult time.Highlights from our conversation include:How her experience as a candidate shaped her approach to hiring (3:42)The importance of a business's mission as an anchoring point (5:30)How values have come to life in all of Kristi's roles (7:02)Why customer experience is so important in brand building (11:04)How she and the leadership team at New Seasons empower employees (12:33)How Kristi evaluates internal and external candidates (13:32)How New Seasons has navigated industry changes (17:41)The role culture has played in helping to retain employees (19:04)The employee-friendly practices New Seasons has pioneered (20:10)The challenges they're facing in the Covid 19 pandemic (21:52)What the future might look like for the grocery industry (28:07)Visit HowIHire.com for transcripts and more on this episode.Follow Roy Notowitz and Noto Group Executive Search on LinkedIn for updates and featured career opportunities.

Kristi McFarland is the Chief Strategy Officer at New Seasons Market, a Pacific Northwest, sustainably-focused, organic grocer with 18 community-oriented stores. Before joining New Seasons, Kristi led organizational innovation, culture, and brand strategy at Peet’s Coffee & Tea and held HR leadership roles at Gap, Williams-Sonoma, and Banana Republic. In her time at New Seasons, Kristi has overseen rapid growth through talent strategy alignment, leadership development, and culture. New Seasons has been on the front lines of the Covid 19 pandemic. Kristi and her team are navigating the immediate and long term challenges that come with providing an essential service during this difficult time. Highlights from our conversation include: -How her experience as a candidate shaped her approach to hiring (3:42) -The importance of a business’s mission as an anchoring point (5:30) -How values have come to life in all of Kristi’s roles (7:02) -Why customer experience is so important in brand building (11:04) -How she and the leadership team at New Seasons empower employees (12:33) -How Kristi evaluates internal and external candidates (13:32) -How New Seasons has navigated industry changes (17:41) -The role culture has played in helping to retain employees (19:04) -The employee-friendly practices New Seasons has pioneered (20:10) -The challenges they’re facing in the Covid 19 pandemic (21:52) -What the future might look like for the grocery industry (28:07) Visit HowIHire.com for transcripts and more on this episode. Follow Roy Notowitz and Noto Group Executive Search on LinkedIn for updates and featured career opportunities.

Welcome to The Tasty Thread, a podcast from New Seasons Market. This season we'll meet Oregon farmers, chat with food producers from the Pacific Northwest, and explore all the ways we each play a part in our local food economy. Stay hungry and we'll talk to you soon!     

Dina Keenan is a marketing leader with deep experience in CPG, retail, fashion, and beauty. She recently served as CMO of New Seasons Market, where she led a high-performing team in a period of rapid growth for the company. Dina emphasizes connection and purpose in her work and has a passion for building effective teams. We get into the details of CMO hiring and more.Highlights from our conversation include:• Which skills and competencies to look for when hiring a CMO (4:02)• How to evaluate the analytical capabilities of a CMO candidate (6:39)• The importance of having a creative vision as a CMO (7:33)• How CMOs are developing both art and science skills today (8:25)• How to look for values alignment when interviewing CMOs (9:46)• Dina's experience coming into purpose-driven brand (11:24)• How to assess an existing team as a new CMO (13:44)• How Dina structures her teams (14:50)• What steps she takes when a team member doesn't succeed in their role (16:38)• How Dina identifies future leaders (20:23)Visit HowIHire.com for transcripts and more on this episode.Follow Roy Notowitz and Noto Group Executive Search on LinkedIn for updates and featured career opportunities.

Dina Keenan is a marketing leader with deep experience in CPG, retail, fashion, and beauty. She recently served as CMO of New Seasons Market, where she led a high-performing team in a period of rapid growth for the company. Dina emphasizes connection and purpose in her work and has a passion for building effective teams. We get into the details of CMO hiring and more. Highlights from our conversation include: • Which skills and competencies to look for when hiring a CMO (4:02) • How to evaluate the analytical capabilities of a CMO candidate (6:39) • The importance of having a creative vision as a CMO (7:33) • How CMOs are developing both art and science skills today (8:25) • How to look for values alignment when interviewing CMOs (9:46) • Dina’s experience coming into purpose-driven brand (11:24) • How to assess an existing team as a new CMO (13:44) • How Dina structures her teams (14:50) • What steps she takes when a team member doesn’t succeed in their role (16:38) • How Dina identifies future leaders (20:23) Visit HowIHire.com for transcripts and more on this episode. Follow Roy Notowitz and Noto Group Executive Search on LinkedIn for updates and featured career opportunities.

New Seasons Market is a specialty grocer that focuses on well sourced, quality foods with a focus on local providers whenever possible. Building trust in their stores is job one. Lori Hunter is the local founder for New Seasons, who not only sources local foods, but also puts on events for the company. Formerly with Williams-Sonoma, Lori not only has a palette, but an eye for the kitchen and what an ideal one should be. She has spotted many now-successful food products, such as Jacobsen Salt, and has been a big part of making them successful through promotion at New Seasons. Lori tries to eliminate all obstacles to startup founders, and if you have a food idea you think is hot, you can fill out a simple online form and drop your product off at headquarters. Lori always meets the entrepreneurs face to face and goes to their company to really understand their dream. Trusting the New Seasons brand means trusting Lori, and that is an easy thing to do. "Masoni and Marshall the meaningful Marketplace" with your hosts Sarah Masoni and Sarah Marshall We record the "the Meaningful Marketplace" inside NedSpace in the Bigfoot Podcast Studio in beautiful downtown Portland. Audio engineer, mixer and podcast editor is Allon Beausoleil Show logo was designed by Anton Kimball of Kimball Design Website was designed by Cameron Grimes Production assistant is Chelsea Lancaster 10% of gross revenue at Startup Radio Network goes to support women entrepreneurs in developing countries thru kiva.org/lender/markgrimes Listen to the "Masoni and Marshall the meaningful marketplace" live on-air every Friday at 9:00am pacific time on Startup Radio Network at startupradionetwork.com

Episode 2 features Athena Petty, Sustainability Program Manager at New Seasons Market.  

In this episode we feature Stan Amy and Kristi McFarland. Stan is one of the co-founders of New Seasons Market and now serves on its Board of Directors. Kristi was in HR and served as the chief people officer for four years and recently took over as one of the two co-presidents. New Seasons Market was founded in 2000, employs over 3,000 people and now has about 20 stores, in Oregon, Southwest Washington and California, most of them are in the Portland Metro region.

What role does Chefs Cycle play in the success of No Kid Hungry? This episode of Add Passion and Stir takes place at Chefs Cycle 2018. Krista Anderson of New Seasons Market in Portland, OR, Hugh Mangum chef/co-owner of Mighty Quinn’s New York Barbeque and Ed Doyle of Real Food Consulting in Boston join host Billy Shore after riding 100 miles for the second day to talk about their experiences participating in Chefs Cycle. The question is raised as to why go to such great lengths to raise funds. “There’s strength in numbers and numbers are community, and the community is always going to be a we, and we is always stronger than I,” says Magnum. Anderson talks about one of her teammates who used a twitter campaign to get his company to donate a money to No Kid Hungry. “And there were some comments back ‘just write the check’. Then you don’t have that spread the word,” she observed. Billy Shore notes that Chefs Cycle brings in more first-time donors (4000 per year) than anything Share Our Strength has done because of everyone reaching out to their networks. “It is such an easy ask. I don’t think anyone that I’ve asked has said no. You explain the cause. You explain that you’re not nuts…and they happily sign up, and then again year after year,” says Doyle. In addition to raising $2M to support No Kid Hungry, the guests discuss the challenges of the rides and the sense of community that grows out of the event. “You have the moments when you’re feeling great and moments where you’re like how the hell am I going to finish this, but the coolest thing is to see people who are avid cyclists, people who are not avid cyclists…and everyone pulls together,” says Doyle. Talking about the recent fires that ravaged Sonoma County, Anderson notes that “having to look around…and taking it all in and seeing just a fireplace and black trees was pretty sobering.” Mangum agrees but points out that riding in “the amazing community in Santa Rosa adds another sense of purpose.” He describes riding by a school where 80 kids came running out to spur on the cyclists. “That was a moment I’ll never forget.” Get inspired by these amazing guests who tackle the incredible physical and mental challenge of Chefs Cycle to help end childhood hunger. Resources and Mentions:· No Kid Hungry (nokidhungry.org): Share Our Strength’s No Kid Hungry campaign is ending child hunger in America by ensuring all children get the healthy food they need, every day.· Root Cause Coalition: (rootcausecoalition.org) The Root Cause Coalition is a national, member-driven, nonprofit organization dedicated to addressing the root causes of health disparities by focusing on hunger and other social determinants leading to nationwide epidemic of preventable chronic health conditions.· Krista Anderson is responsible for innovative planning of the prepared foods department programs, seasonal menu and recipe development, as well as purchasing and sourcing of ingredients for New Seasons Markets in the Portland, Oregon area. She focuses on stellar customer service and fiscal responsibility to support in-store merchandising, store openings and remodels, staff development as well as coaching and nurturing vendor/producer relationships. Prior to that, she was the Company Chef in charge of seasonal menu and recipe development to support established programs for all prepared foods departments including holiday and special event menus. She earned a bachelor’s degree from Bates College and associates degree from the New England Culinary Institute.· New Seasons Market brings delicious, healthy food from local farmers, producers, ranchers and fisherman to the communities of Portland, Oregon. They provide the best mix of local, organic favorites and grocery classics. They are firmly committed to supporting the regional food economy, environmental stewardship, giving back to the local community, and providing a progressive workplace for staff to thrive. Store by store, they focus on building and nourishing the communities they serve, creating lasting relationships with their customers, staff and vendors.· Hugh Mangum is the pitmaster and co-owner of Mighty Quinn’s New York barbeque. Fond memories of palate altering meals and a deep admiration for the soul of real barbeque have led Hugh on a personal quest for slow smoked perfection. Many years and copious piles of wood later, Mighty Quinnʼs New York barbeque represents Hugh's craft and his desire to make people happy eating slow smoked goodness. An avid cyclist and long-time No Kid Hungry Supporter, Magnum is veteran of Chefs Cycle.· Mighty Quinn’s New York Barbeque takes a simple approach: source the best quality ingredients they can and don’t fuss with them too much. They cook barbeque the old school way with plenty of wood and time, adding just the right amount of salt and spice to let that lovely marriage of process and product evolve into something transcendent. They bring together the best of all great BBQ techniques to create something uniquely its own. The process begins with the best, all-natural meats and poultry, seasoned with perfect spice blends and then smoked with wood for many, many hours until the perfect harmony of smoke, flavor and time emerges. Their food is steeped in tradition but given new life. BBQ was created in the South but Mighty Quinn's Barbeque was born in New York!· Ed Doyle has become a household name in the Boston hospitality scene for his work as a both chef and, now, as a consultant with RealFood Consulting, Inc. While Director of Culinary Operations at the Seaport Hotel and World Trade Center, the hotel’s restaurant Aura was named one of the Best New Restaurants in the U.S. That passion and drive are even stronger today as he helps new and existing foodservice businesses make success happen. Ed has been featured in Food and Wine, Restaurant Business, and Food Arts magazines. Away from the office, Ed works with non-profit groups to give back to the community. He gets his competitive fix from bike racing and cooking on the National BBQ Circuit as part of Team iQue, World Champions in 2009. Ed lives in Somerville, Massachusetts, with his partner Mary.· RealFood Consulting, Inc. is a full-service consulting firm that has attended to the needs of the food & beverage industry since 1996. They design, develop, and open new restaurants as well as fix rebuild, reassess, and rediscover exiting concepts.

Today we're taking a quick look at the Sellwood neighborhood in Portland, located on the east bank of the Willamette River. It's a walkable neighborhood with tons of great amenities.Buying a home? Click here to perform a full home searchSelling a home? Click here for a FREE Home Price EvaluationToday, we wanted to take you on a quick tour of the lovely Sellwood neighborhood in Portland. Sellwood is located on the east bank of the Willamette River, near the southern end of Ross Island. It's about two miles long and a mile wide. Sellwood is a teardrop-shaped area that's rich in natural and recreational amenities, including four public parks. Sellwood also boasts a full range of businesses and services, like specialty retail stores, antiques, grocery stores, hardware stores, banks, and dry cleaners to name a few. It's a very walkable neighborhood for both errands and exercise. One of the great parks is Sellwood Riverfront Park, which stretches 7.6 acres along the river in Southeast Portland. The park has a boat dock, canoe launch, an off-leash dog area, paths, and riverfront views. It's a popular area for celebrating the Fourth of July thanks to the great views of the downtown fireworks. The park is just south of the famous Oaks Amusement Park and Roller Rink.Sellwood has a New Seasons Market nestled right in the middle. New Seasons is a locally-owned chain of grocery stores that supplies many locally-sourced items and sells home goods and wellness products as well.In the video above, you can see a good example of a Sellwood house. This bungalow was built in 1904 and is 1,899 square feet with three bedrooms and one bathroom. This home sold for $500,000 in November 2015.I hope you enjoyed this look at Sellwood! If you're interested in buying or selling a home in Portland, give me a call or send me an email. I'd love to work with you!

Katie Hayman Founder of Kerfluffle – Episode 2 Great Food Great Stories Podcast Episode 2 of the Great Food Great Stories Podcast is here! In this episode we visit with Katie Hayman, Founder of the culinary startup Kerfluffle. In the episode you will learn what Kerfluffle is, what inspired Katie to become an entrepreneur, her experience with the Get Your Recipe To Market program - Developed by the Portland Community College (PCC) Small Business Development Center (SBDC), the Food Innovation Center, and New Seasons Market, what it takes to launch a startup, the role that social media has played in the development of Kerfluffle, and what is next for Kerfluffle! The Great Food Great Stories Podcast is brought to you by Portland Culinary Radio, and is recorded at Culmination Brewing Company. Steven Shomler is your host. Many thanks to Ken Wilson the Media Maestro for his amazing engineering and editing!

Part of the annual State of the Rockies Conference. Dan Dagget, environmentalist, discusses "The New Ranch: A Means Toward Equal Protection for the Land." Student researcher Andrew Yarbrough presents the results of the ranching report card, and a panel consisting of ranchers Doc and Connie Hatfield, of Country Natural Beef; rancher Dale Lasater, of Lasater Grasslands Beef; Brian Rohter, chief executive officer of New Seasons Market; and rancher John Schiffer, Wyoming state senator, discuss ranching in the Rockies. Recorded April 11, 2006.