Category Archives: Local Businesses

by Tara Williams | CNA Media Team

In the midst of the pandemic, Lindsay Knight Sligh created a brick-and-mortar version of her popular Supernova food cart in Back to Eden’s former space at 2215 N.E. Alberta St.

Lindsay said the year has been a doozy. “It was just one thing after another. August through December of last year was probably the hardest time of my life. I learned some really beautiful lessons and some really hard ones.”

Letting go of her staff and closing for several months was devastating. “And it came in conjunction with a significant loss of a family member at the end of the year. We thought we were done for good.”

But Lindsay has faced many challenges since starting Supernova as a food cart in Woodstock in 2017.

“The part I have been able to share in the vegan community has been very important to me. We pushed through, we pulled together some resources, and we’re still here.”

Reopened in April, Supernova’s Alberta location includes menu offerings of favorites developed at the Woodstock and Sellwood carts. The Space Cowboy, what she calls a “messy, decadent BBQ sandwich,” surprised Lindsay by becoming a signature item.

“I thought to myself, well, wouldn’t you want it all wrapped up inside a warm flour tortilla? You get all the same flavor profiles, but it’s handheld, and you can take it on the go,” she said. “Hence the play on the (Steve Miller Band) lyrics: Space Cowboy and Midnight Toker.”

A single mom and daughter of a single mom, Lindsay isn’t new to the food industry. “My family owns a bar and restaurant. I’ve been working my whole life to get to this place where I could open my own business.

“I wanted my kids to be able to come work with me and share in a family business.” Her oldest child now works weekends at the Sellwood location. Another will soon be working at Alberta.

“As a queer-identified female, I feel exceptionally fortunate. We have such a strong community here that lifts us and inspires us and reminds us of who we are, to keep pushing forward, to be seen and to be heard. I love this area and this part of town.”

Coming in May, Supernova plans to introduce a new brunch menu and vegan frozen desserts this summer.

“We’re excited to settle in and connect with the other businesses and people, get to know the names and faces and start to figure out what our place is.

“We hope we can contribute here in a real way.”

Tara Williams is new to Concordia and loving life on Liberty Street. She’s a writer and English professor, not always in that order. Contact her at Eudaimonia.Dr.Williams@gmail.com.

By Michael French | CNA Media Team

When her furnace went out this winter, 83-yearold Lorene Wilder lived without heat for days before she took a leap of faith. With just $400 in the bank, she wrote a $722 check for repairs and hoped for the best.

Help came just in time when a friend connected the 50-year Woodlawn resident to Taking Ownership PDX. The soon-to-be nonprofit provides free critical repairs to Portland-area Black homeowners and business owners. The organization covered her furnace repair, ordered heating oil and cleaned up her overgrown yard, all at no cost to Lorene.

“It’s providing reparations to Black homeowners and business owners in the form of repairs,” said Randal Wyatt, founder of Taking Ownership PDX.

“Right now we are prioritizing weatherization and life-safety issues. We’re doing a lot of roofs and window replacements and making sure homes are safe, dry and warm.” I

n an effort to hold off gentrification that’s driving Black residents out of neighborhoods, Taking Ownership PDX serves people like Lorene, who are often retired or disabled, living on fixed or low incomes and unable to keep up with repairs.

Randal finds these residents are often reported to authorities by neighbors who see the unkept-looking homes as unsightly, resulting in liens that force owners out of their homes when they’re unable to afford costly repairs.

Tyrone Tyler, 56, lives on Social Security income with his sister in the Woodlawn home their parents purchased in 1990. They endured discomfort – and combatted the moisture that caused it with tarps on the roof – for 10 years before getting a new roof from Taking Ownership PDX.

“It feels dry, safe and warmer,” Tyrone said. “It was a gift from God.”

Randal founded the organization last June. He is a musician who had worked as an advocate and mentor for Black, Latino, and low-income youth and young adults. He and a partner are the sole staff members, and they engage licensed contractors to perform the work.

Early publicity helped the organization. Community members donated $250,000 in seven months, enough to help 17 homeowners and one business. On the waitlist are 95 more. This year Randal aims to raise $500,000 to help 40 or more Black property owners with critical repairs.

Requests for support may be made at TakingOwnershipPDX.org.

Financial contributions and material donations are welcome. Due to licensing and liability concerns, volunteer labor may be provided only by licensed, bonded and insured contractors.

While seeking nonprofit status, All Ages Music/Friends of Noise serves as fiscal sponsor. Tax-exempt donations may be made at TakingOwnerShipPDX.org.

Michael French is grateful to live on 28th Avenue in Concordia, a place where neighbors talk to each other and he can get most places on foot, by bike or transit. Contact him at MFrench96@ gmail.com.

By Nancy Varekamp | CNews Editor

Lorenzo Daliana feels like the Pied Piper when people greet his food truck on his drives through northeast and north Portland five days a week.

“The response has been tremendously successful,” he reported about applying traditional ice cream truck strategy to serve lunches. The route varies daily, and customers hail him curbside to order when they hear the music that announces his approach.

Unlike the Good Humor trucks’ “Turkey in the Straw,” The Food Truck plays the tunes of Big Bad Trumpet Player Kormac. Lorenzo chose it for the NewOrleans-like, happy, toe-tapping style.

He’s been part of the Portland food scene for 30-plus years. You may recall his restaurant, Lorenzo’s on north Mississippi Avenue. His resume names restaurants he cooked at previous to his own, like Zefiro and Higgins, and more recently as chef de cuisine at Nike World Headquarters.

In the early days of the pandemic, Lorenzo noticed food carts thriving. “But I didn’t want to be parked in a pod and paying rent. Instead of waiting for someone to come to me, I go to them.”

His maiden voyage was Sept. 21. Customers picked up on The Food Truck concept immediately. They work from home, quarantine with their children and/or don’t want to cook but aren’t inclined leave home to pick up lunch.

“People come out of their homes wearing headsets, PJs and – while it was still warm – were barefoot. Kids too. It’s a family thing. It’s very exciting.

“I’m one of the people who is doing what they’re supposed to do,” Lorenzo pointed out. “Food is one of the most intimate things you offer someone.”

During his childhood, Lorenzo’s parents divided their time between Manhattan and Italy. Others may have taken the opportunity to visit churches, but his focus was on food.

“‘Moving salesmen’ is a cultural thing, from the pretzel and hot dog guys in New York to the guy going down the beach in Italy with warm, just-made sugar doughnuts.”

The Food Truck menus have morphed during the past four months. City ordinance limits his parking time to 10 minutes, so originally Lorenzo prepared all the food in the morning and wrapped it for sales.

Now a veggie sandwich, pork sandwich and salad continue to comprise the pre-made menu. And as many as four hot items are completed curbside, from chili dogs to New York strip sandwiches.

To speed the process, all payments are digital. Also high-tech is the availability of routes, menus and a Google Maps app to track the truck at TheFoodTruckPDX.com.

Nancy Varekamp is semiretired from her career in journalism, public relations and – her favorite work engagement – writing and editing targeted newsletters.

By Tara Williams | CNA Media Team

A meat-eater, a vegan and an ovo-lacto-pescatarian walk into a food cart pod. Start of a joke?

Not at Shady Pines, 5240 N.E. 42nd Ave., where all dietary lifestyles can enjoy satisfying food choices with a free side of environmental sustainability.

Founded by Lukah Churchill, Christine Neary, and Lindsey and Ashley Butler, the all-vegan pod opened last March.

Currently, three of the six carts are open Thursdays-Sundays. Dirty Lettuce – recently nominated for Food Cart of the Year by Veg Times – was due to reopen Jan. 20.

Lukah, aka “Uncle Squatchy,” looks forward to relaunching Fatsquatch and its vegan comfort food soon. It’s owned by the Shady Pines founders, and you can track its re-opening plans at FatsquatchPDX.com.

Ramblin’ Rose will be serving up vegan, coconut-milk-based frozen treats upon return from winter renovations Stay tuned at RamblinRose.express.

“All of the carts here are women-, BIPOC- and/or LGBTQ-owned,” Lukah said. “We’re excited about creating a presence of intersectionality and using food to bring people together.”

Details about the pod are available at @ShadyPinesVeganFoodCourt and Facebook.com/shadypinesveganfoodcourt.

Dirty Lettuce
DirtyLettuce.square.site

Dirty Lettuce, started as a family business in Mississippi, focused on burgers and fries.

“I’m a picky eater who doesn’t like vegan food much,” said Alkebulan Moroski. “Then I learned to cook.” He strives to appeal to – and convert – meateaters with authentic Cajun and Creole dishes.

“If you can get the look and texture of meat, the mental half of the battle is won,” he reported. Study of environmental science in college convinced him industrial meat is unsustainable.

Why the move from the deep South to the Northwest? Customers and ingredients. “It allowed us to fully veganize the menu,” Moroski said.

Sushi Love
SushiLovePDX.com

SushiLove founders Diandra Totten and Ashley Craemer hope vegan sushi – like that served at the women-owned and staffed food cart – can slow the consumption of sea life by providing satisfying alternatives. “

When people eat a spicy tuna roll, it’s not just tuna they are consuming,” Diandra said. “Large fishing nets can destroy habitats and species. While catching fish, they destroy coral reefs and larger mammals as ‘by-kill.’ A dead ocean is a dead Earth. The ocean is vital to keep our planet thriving.”

Safframen
Safframen.square.site

Armon Paktel and Zoe Lichlyter started Safframen as a weekly pop-up in 2019. “We took our immigrant parents’ Persian and Japanese backgrounds and fused those cuisines into a bastard hybrid concept that ended up working somehow,” Armon explained.

The small, hyper-focused menu hides a vegan pun at its core. “In Japanese, Tonkotsu is the style of ramen usually made from pork bones. ‘Ton’ means pig, and ‘kon’ means corn. So Konkotsu ramen is corn-kotsu ramen,” he revealed.

Avocadamama
Avocadamama.square.site

Avocadamama co-founder Taylor Solomon calls the cart’s menu items the creamiest, most flavorful mac and cheese you’ll find. She and partner Nathaniel Perales launched as a YouTube channel in 2017, then found themselves wanting to do more than teach people how to cook.

“I wanted to cook for them. Mac and cheese is such a staple,” Taylor said. “We wanted to provide the vegan scene with the best.”

Tara Williams is new to Concordia and loving life on Liberty Street. She’s a writer and English professor, not always in that order. Contact her at Eudaimonia. Dr.Williams@gmail.com.

By Carrie Wenninger | CNA Media Team

Gloomy Portland winter weather got you down? Visiting Loncheria Los Mayas offers a quick trip to the Yucatan, no air travel or reservations required.

Here in the parking lot in front of Alder Commons at 4212 N.E. Prescott St., you’ll find a charming food cart offering Mexican specialties from the home state of proprietors Manuela Interian and Fredi Castillo.

Although for the moment their warm and sunny smiles are hidden behind COVID-safe masks, their culinary offerings are sure to communicate a deep love of food and a sense of place.

“The poc chuc – citrus-marinated, grilled pork – is quite unusual and people love it,” Manuela shared. “Try new things, one at a time, like the panuchos – stuffed tortillas – and salbutes – crisp-fried tortillas with toppings. And come back to explore other items when you can.”

Their intention is to build relationships with the community, and they encourage customers to return to try new dishes, depending on the season, the weather and one’s appetite.

Anything can be made vegetarian, and there are vegan options, too. Just inquire.

The couple came to the United States 20 years ago with a dream to build a business for themselves and their family. By working diligently, their objective was realized through sharing the food of their home country.

Other banks denied them loans despite having known them for years. Point West Credit Union stepped in, believed their vision was worth investing in and assisted them with the hefty expense of securing their cart and equipment.

To say they are grateful for the opportunity may be an understatement.

Originally opened in 2017 in the Cully neighborhood, Loncheria Los Mayas has been at this new location since July. Matt Faunt and Edy Martinez – of Native American Youth and Family Center and Our 42nd Avenue – assisted in finding the space.

Manuela and Fredi also expressed their appreciation to community members for their support, and to Karl Keefer and Rachel Munzig at Alder Commons.

The community space provides a storage area and assists with logistics, while all the food – including the handmade tortillas – is made in-house in the cart’s tiny kitchen.

Dine socially-distanced at outside tables, order to go or inquire about catering at 503.754.3059 or LoncheriaLosMayas@gmail.com. It’s open 11 a.m. to 7 p.m. weekdays.

Carrie Wenninger lives on 29th Avenue in Concordia. She is a freelance writer, a mom, a world traveler and a small business marketing consultant. Contact her at WurdGurl@gmail.com.

By Marsha Sandman | CNA Media Team

You’d think after opening Pizzicato in 12 locations and Lovejoy Bakers in the Pearl District, these former New Yorkers would be ready to rest, retire and enjoy life.

Well, for Marc and Tracy Frankel, the idea of enjoying life is to open one more pizza restaurant.

Marc explained the motivation, “Although we never saw ourselves expanding, over the years, Pizzicato grew into a business of which we’re very proud.

“Running the company eventually took me away from the kitchen and the simple pleasures of chopping vegetables, making dough, baking a pie, serving our customers and working shoulder to shoulder with our staff.”

Marc and Tracy live in Concordia, and they wanted to open a casual, inviting space just a short walk from their home.

So they leased space one door north of the Killingsworth Street and 30th Avenue intersection. Hours are Wednesday-Friday 4-9 p.m. and Saturday-Sunday noon-9 p.m. Orders are welcome via 503.297.7133, Hi@BigaPDX.com and BigaPDX.com.

After 30 years in the business, Marc explained his incentive now is the joy of getting to know his neighbors, sharing a cozy space where folks sit family style and get to know each other.

During the current need for social distancing, Biga offers takeout and home delivery. During the warmer months, outside seating was available in a cozy rear patio and in the plaza on 30th – which may continue this winter.

You can tell by the twinkle in his eyes when he explains the pizza method, Marc has a passionate and tactile relationship with the process of dough making.

The term “Biga” refers to Italian breadmaking starter dough. The three-day dough-making process results in buttery, light and crunchy crust, which makes a true Neapolitan pie.

The open kitchen has a Swedish electric oven, which heats up to 800 degrees. The highest quality ingredients are used and Biga’s menu reads like pizza poetry.

In addition to pizza, salads and desserts, Biga fresh-baked ciabatta bread and a wide variety of quality wines are available at market prices. They can be home delivered along with your pizza order.

After living east, south, north and west, Marsha Sandman is home at last. And she wants to hear your story. Contact her at MarshaJSandman@gmail.com.

By Tamara Anne Fowler | CNA Media Team

It’s a love story as old as time with a modern day twist. Two sweethearts – Jag Seyd and Joshua Bighaus – moved to northeast Portland and in July 2020 they opened the doors of their tattoo shop.

“Sweet Heart Tattoo is a love letter to one another, to the art of tattoo and to our clients,’” Jag said. “’Sweet Heart’ is also a reference to my wonderful grandmother who was full of love and kindness. My grandmother always called me ‘sweetheart.’”

Jag was excited to get the spot. The corner of 30th Avenue and Killingsworth Street has always been a community gathering space with local restaurants, shops and services.

Almost every day Jag and Joshua traveled past the corner. One day they noticed, tucked in between several of the stylish eateries, a little space for lease.

Sweet Heart Tattoo’s space is small, but foot traffic in the shop is limited, and they sanitize between clients, plus everyone who enters goes through a COVID-19 screening questionnaire.

Although Sweet Heart Tattoo cannot accept walk-in clients at this time, sameday appointments are available if you call ahead to 503.432.8570.

In the future when there is a vaccine for COVID-19, the sweethearts plan to host guest artists, and they are open to adding another team member.

Jag also hopes to host community art and charitable events as soon as it is safe.

“COVID is actually a big reason why we decided to open Sweet Heart Tattoo,” Jag explained.

“Joshua and I wanted to be able to ensure our clients had the safest possible experience while getting tattooed. We both had been quarantined together since mid-March and had limited our outings to exercise and essential travel like groceries.

“We wear masks, frequently wash our hands and sanitize — doing everything we can to keep ourselves and our clients healthy, happy and safe.,” she added.

“I have never had neighbors like the neighbors I have here — truly caring, sharing people, willing to help in any way they can. They have fed us, lent us tools, offered help and anything else they have to give” Jag said with a smile.

“Concordia is a beautiful community to walk through with parks, tree-lined streets, amazing restaurants, coffee shops and hidden treasures,” she continued. “But nothing compares to the people.“

Tamara Anne Fowler is Edit Kitten, a writer with 20-plus years of experience offering a softer, gentler approach to editing and coaching. Her personal editors – Armani, Max Factor and Spicey’D – are also her cats. Visit her at EditKitten.com or contact her at Tamara@EditKitten. com.

By Nancy Varekamp | CNews Editor

The nearly one year since Concordian Allyson Medeles opened the Pacific Holiday consignment shop hasn’t been easy. Perseverance, ingenuity, experience in clothing retail and dedication to sustainability propelled her.

It doesn’t hurt that the storefront at 4443 N.E. Fremont St. has housed consignment shops for 30 years. During the eight weeks indoor shopping was banned, customers turned to Instagram offerings on @pacificholiday and appreciated curbside pickup.

“The neighborhood has been using us as their local boutique/closet,” Allyson reported.

“People are becoming more hyper local. They check here before going to malls or downtown, whether it’s yoga pants, running shoes, comfortable sweaters, whatever.”

Allyson promotes comfortable clothing in the caftans she designs, and in consigned items in the store.

“We also don’t really focus on luxury goods,” she explained. “But we like quality. Sometimes that’s less expensive and sometimes it’s more expensive. I wouldn’t call us upscale, but we are affordable.

“We probably have the most caftans of any store in town,” she added. That includes her Hermosa line. Allyson’s love of summer – and casual, resort-style wear – is the foundation for the shop’s name Pacific Holiday.

But that doesn’t mean the store will lack clothing for winter weather. In fact, Allyson will offer gift items for the holidays, and she’ll promote the shop’s gift cards.

Longtime consignment shopper, Allyson believes strongly in clothing sustainability.

“It’s just such a better way to go, gentler on the planet. That’s especially true with the recent ‘fast fashion’ movement of buying cheap clothing, wearing it once, getting a hole in it and sending it to the landfill.”

Her website, PacificHolidayPDX.com, quotes the Ellen MacArthur Foundation: “Every second, the equivalent of one garbage truck of textiles is landfilled or burned and, if nothing changes, the fashion industry will use up a quarter of the world’s carbon budget by 2050. Extending the life of our garments is the most direct way to cut waste and pollution…”

Allyson goes two steps beyond reselling clothes. Her own Hermosa caftans are made of deadstock fabric, the leftovers of larger designers.

Moreover, Pacific Holiday offers its consignors an easy way to donate their unsold clothing. The store offers to send those items to Rose Haven, a local day shelter and community center. It serves women, children and gender nonconforming people who experience the trauma of abuse, loss of home and other disruptive life challenges.

Allyson pointed out, “It’s a good fit for us, since we have plenty of women’s clothing.”

Nancy Varekamp is semiretired from her career in journalism, public releations and – her favorite work engagement – writing and editing targeted newsletters.

By Nancy Varekamp | CNews Editor

COVID-19 changed many plans. But it hasn’t changed the enthusiasm of businesses and other organizations on Alberta Street this summer.

“I figured it would be a slow summer,” reported Ann Griffin, Alberta Main Street executive director. “Instead, it’s turned into a crazy, busy, fun one. We’re calling it ‘The Summer of Alberta.’”

Stores, galleries and restaurants have pulled together to keep the community entertained and engaged.

For instance, Last Thursdays can’t call for street closures this summer. So they’ve gone virtual. And they occur every Thursday in August.

“We celebrate the artists, galleries, musicians and other performers – online – all summer long,” Ann said. Virtual art lessons welcome students of all ages.

Also online are artist highlights, studio visits, gallery tours, show openings, artist interviews and, yes, sales.

“Our partnership is pulling off quite a feat,” she said. Involved are Sabin Community Development Corporation, Alberta Artworks, Blind Insect Gallery, artist Bobby Fourther and Alberta Main Street.

For people who stroll the sidewalks, Alberta Art Works continues to provide a map for DIY walking tours of the murals. Download it from AlbertaArtWorks.org/ art-map.

Bunny with a Toolbelt and Green Bean Books are offering an all-new map. This one helps you locate animals that appear in art along the street. Download the Tour of Animals Map, at BunnyWithAToolbelt.com/animal-art-tour or pick up one at either store at 1722 and 1600 N.E. Alberta Street.

Saturday, Aug. 8, was to be the traditional Alberta Street Fair that draws 26,000 diners, shoppers and audiences.

“This year, it’s ‘Alberta Street Fair in the Air,’” Ann explained. “We’ll livestream two performances from Alberta Rose Theatre. The auditorium seats will be empty, but the audience can stream on any device anywhere.”

Check AlbertaMainSt.org/signatureevents/street-fair-in-the-air-2020 for additional plans and sponsors.

Finally, business owners are finding ways to move some of their activities outside their brick-and-mortar venues to increase social distancing. There may be single- or multi-block plazas before the end of summer. Those would close affected blocks of Alberta Street to vehicle traffic so businesses can make use of the space.

A few have already received city approval to use the parking spaces at their curbs to form Street Seats.

Alberta Main Street’s own Street Seats space at 1722 N.E. Alberta St. is available through the end of September to businesses owned by people of color. Call Ann at 971.275.6240 to inquire.

Nancy Varekamp is semiretired from her career in journalism, public relations and – her favorite work engagement – writing and editing targeted newsletters.