Podcasts about Olympia Provisions

For today's episode, I'm talking with Alanna O'Neil. She is a photographer and author in Maui, Hawaii who has worked with leading brands, including Francis Ford Coppola, Vermont Creamery, and Olympia Provisions. Her work has been featured in The New York Times, among other international publications.Alanna describes herself as someone who has had many ups and downs as an entrepreneur, and she firmly believes in the power of embracing her style and aesthetic wholeheartedly. As a forever student, she appreciates the value of sharing knowledge and tips to help you grow. She loves to see photographers and creatives branch out from the standard box principles to create their own style and visual voice.We are going to be diving into visual storytelling and finding maybe defining our own voice as a photographer today so let's get straight to it!You can find all the information on her photography & workshops below! Alanna O'Neil's WebsiteAlanna O'Neil's Instagram You can follow along with the podcast and Allison Jacobs on Instagram.

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

With news that Clyde Common has closed down, we go back to May of 2019 and this conversation with Nate Tilden. ORIGINAL POST: Hard to believe it took us 6 years to finally have Nate Tilden on the podcast (our fault, not his!).  Nate has been working in the restaurant industry for well over 20 years, having started out as a dishwasher and then working his way up to chef.   He managed Castagna for a  few years, before opening up Clyde Common in 2007. In 2010, he opened the sports bar Spirit of 77 in the Rose Quarter.  He's also the co-owner of Olympia Provisions, Bar Casa Vale, Rushmore Baking and more.  Right at the Fork is supported by: Zupan's Markets: www.zupans.com RingSide Steakhouse: www.RingSideSteakhouse.com

Episode 725 Cynthia Chaplin interviews Chevonne Ball in this new installment of Voices, on the Italian Wine Podcast. About today's guest: Chevonne Ball is an experienced Independent Business Owner with a history of working in the hospitality industry. She is skilled in Management, Social Media, Training, Public Relations, and Customer Service and she has an Associate's degree focused in Early Childhood Education and Teaching from University of Oregon. The proprietor of the epicurean travel company Dirty Radish, she is familiar to Portland foodies. She has worked as a wine buyer, manager, and wine director for buzzed-about hotspots like Little Bird, Olympia Provisions, Park Kitchen, and the erstwhile Smallwares (now Wares). She hosts dinners and moonlights at boîtes like Tournant and The Nightwood Society, and in Portland's culinary circles, her dinner parties and picnics are legendary. If you want to learn more about today's guest, you can by visiting: Website: https://www.dirtyradish.com/meetchevonne2 About today's Host: Cynthia Chaplin is a Vinitaly International Academy certified Italian Wine Ambassador, a professional sommelier with Fondazione Italiana Sommelier, a member of Le Donne del Vino, and a Professor of Italian wine and culture. Born in the USA, Cynthia moved to Europe in 1990 where she has lived in Spain, Belgium, England and Italy. She chose to center her career in Rome and immerse herself in the Italian wine sector, which is her passion. She has taught university students and expats, works with embassies, corporations and private clients, creating and presenting tastings, events, seminars and in-depth courses. Cynthia is a wine writer, translator, and a judge at international wine and sake competitions. She consults with restaurants and enotecas assisting in the development of comprehensive wine lists and excellent food pairings, as well as advising private clients who want to develop a comprehensive Italian wine collection. She lives with her British photographer husband on the shore of Lake Bracciano, north of Rome, where they share their beautiful garden with one massive grapevine, two border collies and an arrogant diva cat. If you want to learn more about today's host, you can by visiting: Facebook: Italian Wines in English Instagram: kiss_my_glassx Linkedin: https://www.linkedin.com/in/cynthia-chaplin-190647179/ Let's keep in touch! Follow us on our social media channels: Instagram @italianwinepodcast Facebook @ItalianWinePodcast Twitter @itawinepodast Tiktok @MammaJumboShrimp LinkedIn @ItalianWinePodcast If you feel like helping us, donate here www.italianwinepodcast.com/donate-to-show/ We also want to give a shout out to our sponsor Ferrowine. The largest alcoholic beverage shop in Italy since 1920! They have generously provided us with our brand new Italian Wine Podcast T-shirts, and we love them! Check out Ferrowine's site, they have great wines, food pairings and so much more! https://www.ferrowine.it/ Until next time, Cin Cin!

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.

This interview is with Jess Hereth, of Stick Figurine Wines. Jess begins with describing her increasing interest in wine after graduating from University of Oregon with a degree in French. In this interview, she describes receiving her Sommelier certification and going on to manage restaurants. Next, Jess speaks about her role at Olympia Provisions and what goes into building a wine list. She then goes on to speak about starting her own brand, Stick Figurine Wines. Later, Jess describes her goals for the future, her opinion on natural wine, and hopes to work with different varieties from Eastern Oregon. Finally, she speaks of the changes she has had to make in regards to COVID-19, and tells of how much support she has noticed for small wine brands during this time. To conclude, Jess gives her words of wisdom for joining the wine industry, and speaks of wine's role in society. This interview was conducted by Rich Schmidt on August 31, 2020.

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.

Every now and then on Special Sauce, I just hit it off with a guest, feeling immediately as if I've known them all my life. That's what happened when I talked with Eggslut founder, chef-restaurateur, and ruckus-causer Alvin Cailan. Cailan, who grew up in an LA suburb, got his first kitchen job while still in his teen years, washing dishes at a retreat house run by the Catholic Church. His very religious mother thought it would keep her wayward son out of trouble, and it worked- sort of. "[I was] in my car on my breaks...getting stoned, and the next thing you know, a nun would knock on your window and was like, 'Hey!' And I'm like, 'Oh, my God'.... And so I slowly started to change, because their way of fixing that was giving me more responsibility.... At first, I was hired as a dishwasher, and the next thing you know, I'm the janitor. Next thing you know, I'm the prep cook, and the next thing you know, I'm on the line cooking food." After college, Cailan went into construction management, but his heart remained in cooking, big time. "It was very tough, because every day I would look up recipes, and then every Friday, when I'd get my check...I would go to the gourmet grocery store, I would go to Costco. I would break down whole tenderloins, and I would buy pork butts, and I would smoke them all weekend, and that was the thing I wanted to do. I was like, this is what I'm supposed to do. And one day, after wrapping up an invoice for $40,000 for a reconstruction of a bathroom, I think that was probably the line in the sand. I was like, I've got to do something different." Cailan moved to Portland, Oregon, where he worked in fine-dining kitchens and learned how to make charcuterie at Olympia Provisions. But, impatient to start his own project, he saved up some money and started Eggslut in 2010, serving a variety of gourmet egg sandwiches from a food truck. "I was approaching 30 years old, and I was like, man, I really need to step up my culinary game.... I wasn't really getting the opportunity to get the big-salary positions in these [fine-dining] restaurants, and so I was like, you know what? I'm going to take it up into my own hands." When Cailan first started Eggslut, he had enough money to keep it going for just six months- which meant he had six months to "cause some type of ruckus," as he puts it, and get his business noticed. "[My generation] is like the gangster rap/punk rock era of chefs, where, in 2010, 2011, there were so many celebrity chefs. I mean, there was—like, every single person was getting a show on the Food Network. They were either going on Cutthroat Kitchen, or they're going on Chopped, or Top Chef, and they were becoming these mega-superstars, but then these dudes that are, like, line cooks that are hard-working, who've been doing it for years, were not getting any visibility whatsoever." Cailan then moved back to Los Angeles and started another Eggslut food truck. There, a food critic forever altered the course of his career after trying his signature dish- the "Slut," a coddled egg set on what Cailan calls "[Joël] Robuchon buttery potatoes." Which food critic was it? All I'll say is that it's not who you'd think. Just listen to this week's episode of Special Sauce to find out. -- The full transcript for this episode can be found over here at Serious Eats: https://www.seriouseats.com/2019/07/special-sauce-alvin-cailan-part-1.html  

Hard to believe it took us 6 years to finally have Nate Tilden on the podcast (our fault, not his!).  Nate has been working in the restaurant industry for well over 20 years, having started out as a dishwasher and then working his way up to chef.   He managed Castagna for a  few years, before opening up Clyde Common in 2007. In 2010, he opened the sports bar Spirit of 77 in the Rose Quarter.  He's also the co-owner of Olympia Provisions, Bar Casa Vale, Rushmore Baking and more.  Right at the Fork is supported by: Zupan's Markets: www.zupans.com RingSide SteakHouse: www.RingsideSteakHouse.com Jenn-Air at Standard TV & Appliance: www.StandardTVandAppliance.com Portland Food Adventures: www.PortlandFoodAdventures.com   

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!

  Nate Tilden has been in the restaurant business for over 23 years. Tilden started out as a dishwasher then worked his way up to a chef. He managed Castagna for two years before opening Clyde Common in May 2007. In 2010, Nate also opened Spirit of 77, an eclectic sports bar. Today Tilden is the Co-owner of Olympia Provisions, Clyde Common, Spirit of '77, Pepe Lo Moko, The Richmond Bar, Bar Casa Vale, Rushmore Baking and a new project on the horizon.   Show notes… Favorite Success Quote or Mantra. "Never waste a crisis."  In this episode with Nate Tilden, we discuss:  How to make the most of a bad situation. Sticking with it and keeping a positive attitude when you're just starting out in the restaurant business.  Paying attention to what the universe tells you.  Doing what interests you until you've found your passion.  How if you can dream it you can do it.  Taking jobs for who you're going to work with and what you're going to learn.  How you can use lighting to influence your guest.  The power of a positive attitude.  How to raise a half million in 90 days.  The rules of the bar.  Surrounding yourself with other passionate, like minded individuals who are strong where you are week and making them your partner.      If going into business with partners, making sure they have the same vision.  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? His ability to deal with crazy shit while staying positive. What is your biggest weakness? Spreading himself too thin. What's one question you ask or thing you look for during an interview? Ask where people want to be later in life.  What's a current challenge? How are you dealing with it? Underperforming restaurants.  Share one code of conduct or behavior you teach your team. Be nice to each other. What is one uncommon standard of service you teach your staff? Do the job you hate the most better than everyone else and you'll never have to do it again.  What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM  Setting the Table: The Transforming Power of Hospitality in Business  Cryptonomicon Share an online resource or tool. Instagram.  What's one piece of technology you've adopted in your restaurant and how has it influence operations? Tock. Resy. 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? Opportunity is just around the corner. Do what you think you love.  Practice positive thinking.   Contact Info Nate@Clydecommon.com 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 Nate Tilden 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!

Episode 16: Eli Cairo, Owner, Olympia Provisions. What an exciting opportunity it was to chat with a person with such a well-rounded view of hunting and the use of harvested meat. Owning the only USDA certified charcuterie, Olympia Provisions, in Oregon, some might consider him the meat "DON" of the Oregon food scene. From learning his trade in the mountains of Switzerland to hunting Chukar and grouse in Oregon, he takes us on a journey through his upbringing and what drives him to worker harder. He also provides a recipe for Chukar Confit, which you will want to takes notes on.  Visit olympiaprovisions.com

Pour Oregon Wine Festival – Portland Culinary Podcast Episode 28 In this episode of the Portland Culinary Podcast our Host Steven Shomler visits with Carrie Wynkoop Founder of Pour Oregon and Cellar 503 talking about the 2nd annual Pour Oregon Wine Festival happening Sunday April 29, 2018 from 2 PM – 6 PM at Castaways Portland. iTunes – You can subscribe to the Portland Culinary Podcast on iTunes https://itunes.apple.com/us/podcast/portland-culinary-podcast/id1144423445?mt=2 More About the Pour Oregon Wine Festival Tickets www.cellar-503.ticketleap.com/pour-oregon-2018 Use code “OregonWineStories” at checkout to save 10% off of tickets. Your ticket price includes entry to the event and a Riedel® wine glass. Buy your ticket now! You'll enjoy complimentary sample tastes from all 50+ participating wineries -- and you'll be able to buy bottles to take home. Five dollars of each entry ticket will be donated to Make-A-Wish Oregon to help make wishes come true for children with life-threatening illnesses. Tickets do not include food. Food will be available for purchase from Tamale Boy, Ember & Vine, Olympia Provisions, and BoozeHound Baked Goods. www.cellar-503.ticketleap.com/pour-oregon-2018 When Sunday April 29th, 2018 From 2 PM – 6 PM Where Castaway Portland 1900 NW 18th Ave Portland OR 97209 No Minors That includes NO infants. No one under 21. All attendees must have an entry ticket and be at least 21 years of age with valid ID. Wineries www.pouroregon.com/wineries Food Tamale Boy, Ember and Vine, BoozeHound Baked Goods, and Olympia Provisions Website www.pouroregon.com The Portland Culinary Podcast 411 The Portland Culinary Podcast is brought to you by Portland Culinary Radio and this episode was recorded at Cellar 503. Steven Shomler is the Host and Creator of the Portland Culinary Podcast. Many thanks to Ken Wilson a true Media Maestro for his excellent sound engineering and editing! Follow The Portland Culinary Podcast iTunes https://itunes.apple.com/us/podcast/portland-culinary-podcast/id1144423445?mt=2 SoundCloud – www.soundcloud.com/portlandculinarypodcast Facebook – www.facebook.com/PortlandCulinaryPodcast Instagram – www.instagram.com/portlandculinarypodcast Twitter – www.twitter.com/PDXCulPodcast Portland Beer Podcast The Portland Culinary Podcast has a sister podcast the Portland Beer Podcast. www.PortlandBeerPodcast.com

Paiku - From Food Cart to Brick and Mortar Restaurant – Portland Culinary Podcast Episode 26 Episode 26 of the Portland Culinary Podcast is here! In this episode of the Portland Culinary Podcast our Host Steven Shomler www.StevenShomler.com visits with Marica and Justin Founders of Paiku. During this episode Justin, Marica, and Steven talk through the some of the wonderful menu items that will be served at the Paiku Restaurant, and then Justin and Marica share the story of how they met, what brought them Portland, and tell us a bit about their journey opening the Paiku Food Cart and growing the brand so they could go brick and mortar. This episodes closes out with Steven getting to enjoy Three different Paiku Pies - Easter Pie, an Italian egg pie made with Olympia Provisions soppressata, Olympia Provisions ham, provolone, mozzarella, Parmesan, and hard-boiled eggs, Venison Shepherd’s Pie, and Mango Blackberry Pie made with candied ginger and coconut. iTunes – You can subscribe to the Portland Culinary Podcast on iTunes https://itunes.apple.com/us/podcast/portland-culinary-podcast/id1144423445?mt=2 Follow Paiku Website – www.paikupdx.com Facebook – www.facebook.com/paikupdx Instagram - www.instagram.com/paikupdx The Portland Culinary Podcast 411 The Portland Culinary Podcast is brought to you by Portland Culinary Radio and this episode was recorded at the Paiku Restaurant. Steven Shomler is the Host and Creator of the Portland Culinary Podcast. Many thanks to Ken Wilson a true Media Maestro for his excellent sound engineering and editing! Follow The Portland Culinary Podcast iTunes https://itunes.apple.com/us/podcast/portland-culinary-podcast/id1144423445?mt=2 SoundCloud – www.soundcloud.com/portlandculinarypodcast Facebook – www.facebook.com/PortlandCulinaryPodcast Instagram – www.instagram.com/portlandculinarypodcast Twitter – www.twitter.com/PDXCulPodcast Portland Beer Podcast The Portland Culinary Podcast has a sister podcast the Portland Beer Podcast. www.PortlandBeerPodcast.com

Liza and Caity chat with one of the Good Food Awards' most prolific winners – Eli Cairo from Olympia Provisions. Heritage Radio Network On Tour is powered by Simplecast

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.

Join Debi Hertert of HostingYourHome.com as she talks with Airbnb host Kaila Thomson. Kaila and her husband Matt have a house just five minutes from the Portland, Oregon airport in the up-and-coming Montavilla neighborhood. They host two rooms above Matt’s “Ivy League Recording” music studio. Matt is a musician and sound engineer. They have owned their house for five years. Before they started hosting, they had roommates in order to make ends meet, but were tired of it and wanted to get their lives back. They had some friends who had been hosts for a while and told them a lot about Airbnb. When Kaila and Matt got married, they honeymooned in Europe and chose Airbnb listings in every city. They saved money and loved the experience of staying in unique places and meeting their hosts. At each stop they talked to their hosts and asked them what they liked about hosting. Kaila and Matt loved how each place was different, meeting the people, and thought “we could totally do that. We could charge a little more, improve our house, and meet interesting people (and they treat our house a lot nicer).” They visited London, Prague, Munich, Slovenia, and Venice. They got to experience different arrangements: sharing space with hosts, sharing space with guests, and having their own separate space. Now, when they travel, they go to Airbnb first. They have now been married for two years and are at their 1-year mark with hosting. Kaila is 31 years old and says many of her guests are their same ages or a little younger, maybe mid-20s, but they also have older guests. Debi told Kaila she likes to interview people of different ages and is glad to see younger people hosting. Their listing says “Above a Recording Studio”. It might dissuade some people but others really like it and ask if they’ll hear music, and she tells them “you might!” They did have one unfortunate situation where the guest didn’t read the listing that described the music and operating hours of the studio. They get a lot of people from Seattle because it is so close, but also people from all over the world. Kaila likes to talk with the guests to see why they chose Portland and she and Debi agreed that it’s a destination now. Deb mentioned their proximity to the airport and Kaila said they do have a lot of people just staying for a night before they travel on. They used to have both rooms listed for minimum stays of one night but it was too much work, as they have been doing their own cleaning, so now they list one room as a 2-night minimum and one room as a 1-night minimum. Kaila just hired a housekeeper to help out. Both she and her husband work full time in addition to hosting Airbnb and it is a struggle. Her housekeeper is part of their neighborhood, just five blocks away. Deb talked with Kaila about the housekeeper being there possibly every day, and Kaila said they have the arrival and departure times set as 12-2 so if the other guests are there, they know that there might be housekeeping going on during that time. She has multiple sets of linens so her housekeeper doesn’t have to do the laundry. They talked about beds, furnishings, painting the rooms, and house rules: No loud noise after 10, clean up after yourself, turn lights off. With simple rules, they haven’t had any real issues. Debi wondered about walkable restaurants and it turns out Stark Street is an up and coming area with lots of nice restaurants and pubs including one with 19 rotating taps. The Academy Theater only costs $4. The #20 bus goes straight downtown, takes 15-20 minutes and works well for travelers without cars. Kaila includes menus from all the local restaurants in the room. She works downtown herself, and takes the #20 to Olympia Provisions, Oregon’s first USDA-approved salumeria, established in 2009, where she works in accounting. Her managers are OK with her taking an occasional Airbnb call during work, which allows her to be reachable when necessary. Matt works from home with his recording studio, and helps a lot with cleaning and is very involved overall. They have had guests watch movies with them, eat meals with them, and Deb asked Kaila for a story about a great guest experience. Kaila told Debi about Jenny and her husband from London, on their honeymoon, visiting before moving to Vancouver, BC. They connected nicely even though they were all sick and sitting around the living room! They talked late into the evening and became friends. Another couple from California stayed two weeks and became friends. They’ve also had some people stay who they wouldn’t want to stay again, noting this is the nice thing about hosting, is you don’t have to ever have to see them again. Debi and Kaila talked about Facebook, other outreach to past guests, and occupancy rates. The “Blue Room” only had three days last month un-booked. The “Green Room” is a little less busy but she still gets lots of requests. Deb asked her about Instantbook. Kaila said that because Matt isn’t always home and she works during the day, they would just rather not use that part of the platform. Their Airbnb activity helps them meet their mortgage every month and they plan on continuing hosting. One future question is what they will do once they decide to start a family. Deb and Kaila discussed Kaila’s favorite Airbnb on their Europe trip, which was the one in Prague, and the nice extras that the host did at that location. At home, Kaila leaves some snack bars and bottled water for guests, but said that sometimes guests don’t communicate with their hosts when they’d like something. Kaila encourages those listeners who are guests to make sure they read the whole listings and communicate with their hosts, and to look at Airbnb more as a community than a corporation. She says she finds so much information and support on the Airbnb forum. She feels very supported by Airbnb - the couple of times she felt uncomfortable, like about a person putting in repeated reservation requests for dates not available and she called Airbnb and they took care of it. She has had to turn down a couple of people due to feeling somewhat unsafe about them. She normally is fine with anyone who has the verifications and some reviews and answers her basic questions. So she doesn’t use instant book for just this reason. Overall, Kaila gave Debi a very positive feeling about her hosting experience. You can see Kaila and Matt's listings at http://www.airbnb.com/rooms/6304219  and http://www.airbnb.com/rooms/6317136

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. 

CNN's David Daniel joins us for an update on the Box Office, Ant-Man, and the Emmy nominations for 2015. We also talk about the lady who printed her own money, Portland gets well hung, Jenny's gall bladder update, Sean's favorite beer places are all closed on Monday, McMenamins is ridiculously hot, Olympia Provisions has the best dog maybe, Trainwreck, AMC has Humans, Sharknado is coming, Oregon Music Hall of Fame, Song V Song, and stuff. Show Beer was Boysen from The Commons Brewery. Check us out at http://www.inonedayradio.com/ Contact us directly at - jenny@inonedayradio.com sean@inonedayradio.com Like us at www.facebook.com/inonedayradio Tweet us at @inonedayradio Follow us on Instagram at http://instagram.com/inonedayradio Do whatever it is you do with Ello at https://ello.co/inonedayradio Subscribe to us on iTunes & Stitcher Go support our friends and sponsors at Mainbrew Home Brew Supply & ABV Public House. Tell them In One Day Radio sent you. You can follow David Daniel on Twitter @CNNLADavid. Thanks for listening!