Category Archives: Local Businesses

From motorcycles sales to six punk barbershops to operating a bioplastic company to the early years of food carts to bagels, Justin King has the heart of an entrepreneur.

Inspired by his East Coast Jewish Ukrainian-Polish grandparents – Ben and Esther – Justin grew up eating bagels. He went from New York to Miami and finally settled here 23 years ago.

With his first deli in 2019 in the Roseway neighborhood on Sandy Boulevard, his latest business is Ben and Esther’s Vegan Jewish Deli at 1800 N.E. Alberta St in the former Random Order Pie Bar location.

That’s right, it’s vegan, one of a very small handful in the entire country. The Ben & Esther’s team started making lox with salt-roasted carrots, swapped the whitefish for brined-and-smoked hearts of palm and began baking babka and rugelach with vegan butter.

The shift ended up being a hit, especially among Portland’s vegans. He also operates a Ben & Esther’s in San Diego, and he plans to open another one in Seattle.

“I’ve been plant-based for a long time. When I opened Ben & Esther’s, I was very business-minded, and I thought that opening a traditional Jewish deli would be good for business.

“After a year, I couldn’t reconcile that with my principles,” said the vegan.

To stay true to his beliefs, Justin transformed it to vegan, complete with his redefined versions of lox, corned beef, brisket, white fish and knishes, to name a few.

Along with bagels and a variety of schmears, Ben & Esther’s also offers Jewish pastries that include babka, challah and hamentashen.

The two local Ben & Esther’s are open from 7 a.m. to 3 p.m., seven days a week and can be reached at 503.265.8470.

True to his core philosophies, Justin also operates a storefront on Hawthorne Boulevard that feeds anyone who walks in the door. That location will also soon house a vegan bakery.

A father of three and a Hare Krishna, Justin practices yoga and stays true to his principles.

“You don’t have to sacrifice the integrity of your food,” he said. “You can have traditional anything in a less harmful way. Principle over profit.”

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.

It’s been two years of change for Bolt Fabric Boutique, although you wouldn’t know it to gaze at the bright sewn samples in the window or walk inside.

After 15 years since opening the shop on Alberta Street – and the 2018 move to 4636 N.E. 42nd Ave. – Gina Cadenasso in December sold the natural, sustainable fibers store to employees Bitty Eagan and Anne Lagomarsino.

Both are longtime seamstresses. Anne began early in life, but said her interest became more intense in her 20s. Bitty learned to sew as a child from her grandmother, who worked as a costumer for Warner Brothers before being hired away by Lucille Ball.

Anne has worked at Bolt for 2-plus years and her interest in owning a business piqued when she learned Gina intended to sell. “I couldn’t manage to be a business owner by myself,” she said.

Bitty, an employee for 3-plus years, was all in. In fact, that same grandmother left her an inheritance that provided Bitty’s buy-in. “It seemed the perfect thing to do.”

Bolt had made it through the first 20 months of the pandemic, and the two were confident the business model – including BoltFabricBoutique.com – would continue and thrive.

“Bolt had this teeny, tiny online store at the beginning of the pandemic, and it was essential to shift a lot of our sales initially to online,” Anne recalled. “Bolt had to shift a lot of the ways we did business.

“The most essential was Gina researching and implementing the system necessary to track and sell inventory both online and in person. Now we have customers all across the U.S.”

During the early days of the pandemic, masked Bolt employees carried fabric selections and notions to masked customers on the store’s porch, she added. Many customers were making masks.

“One of the things that’s really important to us is to be available to our customers, even people who were not our customers [previously],” Bitty explained. “A lot of people were home and were desperate for things to do. A lot of people learned how to sew.

“I think it’s really empowering to make the things that you use,” she added “We’ve noticed a lot of different types who come into the shop,” Anne said. “It seems to be appealing to all different kinds of people.” For instance, more men are sewing their apparel.

Bitty reported an increase in transgender customers shop there nowadays. “It’s hard to find clothes if your body’s not the stereotype, all different sizes and shapes.”

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

JRJ Skillets brings traditional Mexican flavors to Concordia. The owners are proud of their Mexican roots, and they are incorporating Oaxaca’s flavors into their menu. “I like to recreate the flavors of my childhood and share them with my clients,” Ramiro Eusebio Sanchez said.

JRJ combines the first initials of Ramiro and his fellow entrepreneur,: José Cruz Lopez and José Juan Trejo Resendiz. They opened their doors at 2529 N.E. Alberta St. in October.

Ramiro is the main chef, and he is responsible for the menu and day-to-day operations. Most of JRJ’s salsas & mole are modeled after his mom’s cooking. “My mother is the biggest inspiration, teacher and critic of my food,” he pointed out.

However, the restaurant also offers American items such as biscuits and gravy, and burgers.

A best seller and recommended by the chef are the chilaquiles with green or red sauce and over-easy eggs. Also popular are carnitas and carne asada. “The enchiladas of mole are a must have.“ José Cruz said.

Ramiro immigrated to the U.S. at the age 16. At 35, he has nearly two decades of experience pouring into JRJ.

“I have worked in all aspects of the restaurant business. I’ve been a dishwasher, waiter and manager.” He found Portland to be the right city for him and Concordia the perfect spot for his longtime dream to open a restaurant.

As a business owner, Ramiro understands the importance of quality and feedback, and he believes they set JRJ apart. Owners import from México many of the key ingredients that cannot be found in the U.S., like chilies and spices – while using as many fresh local vegetables as possible.

“The quality can be tasted. We care, from the flavor and presentation of our plates to the presentation of our staff,” Ramiro reported.

“We want to offer excellence in taste, plating and quality,” he pointed out. For instance, the coffee is an original blend available only at JRJ. In addition, he takes to heart every review left on Yelp. com, and he invites all Concordia neighbors to visit, try the food and share their feedback online.

JRJ owners are in the process of acquiring an alcohol license, and they are hoping to have their fresh mimosas and tasty cantaritos on the menu in March. “We use fresh-squeezed juices, not concentrate” Ramiro promised.
The full menu is available on JRJSkillets.com.

Nota del editor: Artículo disponible en Español, visita ConcordiaPDX.org/JRJSkillets.

Javier Puga-Phillips holds the Southwest 1 position on the Concordia Neighborhood Association (CNA) Board of Directors, manages rentals of the McMenamins Kennedy School Community Room and chairs the CNA Social Committee. He is a real estate professional locally, and he is a published author and motivational speaker in Latin America and Spain.

Local preschoolers have kept Yvonne de Maat – Ms. Yve to her students – on her toes for 20 years.

Working with 3- to 5-year-olds never gets old. “I’ve never met the same kid. I respect the gifts and the challenges of each, and no one size fits all.” That’s what attracted her to the Waldorf method of teaching 30 years ago.

The Holland native moved to the U.S. in 1990, where she trained and began practice as a Waldorf educator. She set down roots in Portland in 2000 and opened Heart in Hand Preschool in 2002 in her home at 5405 N.E. 30th Ave.

“This neighborhood seemed like such fertile ground for this kind of education. It just speaks to people in this neighborhood.”

According to Yvonne, the Waldorf method launches a holistic approach to life. “Everything is really beautiful, everything is made of natural materials, and it’s a very nurturing environment,” she explained.

She finds the creative approach to play teaches children how to socialize. “The children figure out who they are in relationship to others. They learn to be strong human beings and compassionate human beings.

“If you are happy in your own skin, you can undertake whatever you want,” she explained. “It all starts with confidence.”

Two morning classes comprise Heart in Hand, one taught by Yvonne and the other by Sandra Paz – Signora Sandra. Six children enroll in each.

Yvonne weaves a rhythm into each day. One day a week the children knead and shape sour dough that they bake the next day to make their sandwiches.

During the six-week mandatory COVID-19 shutdown in 2020, children missed the bread making. So Yvonne offered porch pick up of some of her 27-year-old starter. Along with it went video instructions. Even non-students enjoyed the activity – and the results.

It’s old-fashioned play at Heart in Hand. Children build tiny houses and airplanes, participate in puppet plays, engage in crafts and join in on games.

Signora Sandra, who grew up in Mexico, offers Spanish immersion in her classroom. Sara Harkness – Ms Sara – offers craft lessons in both and teaches parent-child classes.. “There’s no screen play here, or radios even,” Yvonne pointed out.

The feedback she receives is positive – from parents and grown students. “I still get invited for graduation parties, and I show up with photo albums and some stories,” she reported. “They all remember baking the bread and the chickens I used to have.”

Has she welcomed any second-generation students? Not yet, she said. “That would be amazing.”

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

Concordia has a new ally to satisfy sweet-tooth cravings and to help celebrate any occasion. DB Dessert Company customizes festivities with personalized cakes, cupcakes, cookies and other pastry options.

“The business that I do is about love and happiness and celebration,” reported Damala Badon, owner of DB Dessert.

She grew up next door in Vernon and graduated from Concordia University. She opened DB Dessert at 2624 N.E. Alberta St. in October.

It’s the second bakery for DB Dessert, following two successful years at the northeast Glisan Street location. An opportunity to open the latest outlet on Alberta simply materialized.

Now she has plans to open a third shop soon in the Rockwood neighborhood. “Follow us on social media to be updated,” Damala encouraged. Those include Facebook.com/DBDessertCompany and Instagram.com/DBDessertCompany, and DBDessertCompany.com.

“My sons are my inspiration and support this adventure,” she pointed out. When she began her new career seven years ago, all three children slept at the bakery while she baked through the night.

In fact, her middle son in particular was her inspiration to teach herself how to make custom cakes. Nine years ago, when he was a toddler, he asked for a birthday cake that looked like a dog bone in a bowl. That’s when she was inspired to start carving sculptures from cake.

“Because he was kind of the driving force of me trying that out, his initials kind of represent what the company started on,” Damala explained. She actually has the same initials.

Today DB Dessert offers a wide variety of flavors and designs. It even offers custom cake combinations to satisfy any taste. Damala constantly looks for new flavors and designs to add to the menu.

Next up are classes, part of Damala’s hope to bring neighbors together and to help build community. Due to the continuing pandemic, a Valentine’s Day class may have to be online.

“We want to celebrate and be safe and cook together from the safety of your own home.” She hopes in the future to offer in-person classes.

Does she have advice for future female entrepreneurs, especially women of color like herself? One pointer Damala offered is that she doesn’t let being afraid or scared keep her from setting goals and pursuing them.

“If your dreams don’t scare you, they are not big enough. The way that I operate in business is I try to operate in a space of fearlessness.”

Nota del editor: Artículo disponible en Español, visita ConcordiaPDX.org/DBDessert.

Javier Puga-Phillips holds the At Large 4 position on the Concordia Neighborhood Association (CNA) Board of Directors, manages rentals of the McMenamins Kennedy School Community Room and chairs the CNA Social Committee. He is a real estate professional locally, and he is a published author and motivational speaker in Latin America and Spain.

Imagine a joyful, bright, multipurpose, open-air classroom and maker space attached to a single family home.

It’s a space built with COVID-19 safety and community in mind to foster creativity and curiosity, and it’s carefully crafted and curated by two caring and visionary neighbors. It’s a space that reimagines a new way of being, while also embracing and addressing current existing reality.

It’s a space for children, elders, plus dreamers and imaginaries of every age to congregate, share and learn together.

Welcome to The Reframe Collective, the brainchild of Concordia couple Caitlin Quinn and Blue O’Connor at 6114 N.E. 35th Ave.

Caitlin, vivacious and dressed in juicy colors, holds a degree in costume design and had a long career as a public school teacher. Blue, a builder and mechanically-minded maker with a gentle and sincere smile, said he is happiest when dirty and helping.

The two ignited the spark for their shared venture when they became parents in 2017. “We had a very intentional conversation about the world we wanted for our child and about how we learn and grow in community,” Caitlin explained. “It evolved from there.”

What happens at The Reframe Collective? The briefest explanation might be intergenerational learning. But that doesn’t even begin to touch on what’s on offer.

Everything can be enjoyed, from preschool, experiential Tool School workshops and summer camps, to community-building events, in-person gatherings, online courses, clothing swaps and one-on-one consultations.

All are intended to foster empowerment, variety, communications, self-reliance, collaboration, problem solving, skill building, beauty making, celebration of meaningful phases of life and the paradigm-shifting work of reframing.

What is reframing? It’s looking at things in a new way to discover the positive and gather the flint of inspiration to create the future.

“Our intent is to offer the community a library of possibilities,” Caitlin shared, while Blue pointed out that they are longtime dreamers, not afraid of the process.

Now coming up on its second anniversary in March, The Reframe Collective is more committed than ever to forge a new way forward. As the website reports, “Each moment holds a vital opportunity to remake the world.”

According to a palpably enthusiastic Caitlin, “Everyone is a maker. Everyone is creative.”

You can explore the Reframe Community at TheReframeCollective.com to sign up for the newsletter, check out the seasonal offerings and learn more about the preschool. Emails are welcome at ReframeNW@gmail.com.

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 Mac Larsen | CNA Media Team

Even during the hardest part of the COVID-19 pandemic, Binks Bar still found a way to make things a little bit more beautiful.

After 20 years, the little bar near the corner of 27th Avenue and Alberta Street is still truckin’ and its response to the hardships of COVID-19 reflect the sense of community and resilience of owners Bianca and Justin Youngers.

Even with Portland restaurants and bars in disarray, the couple invested in their future and made their space even more appealing to the residents of Concordia and Alberta Street.

“I think that at the beginning, when we were shut down, my husband and I had a lot of nervous energy. It was pretty horrible,” Bianca said. “We took that time to take everything out of here and redo the floors, and we painted the whole thing ourselves. “We just came down and just kind of tried to beautify it.

“We had mural artist Plastic Birdie come in, and he did a mural in our little room back here that we lovingly call the make-out room, because people make out back there.” Bianca laughed at the intimacy a neighborhood bar can provide.

In the early years, Justin and Bianca had worked Binks themselves, from open to close.

It was the groovy and gritty atmosphere of the Alberta Arts District that really stood out to Bianca. She remembered the MarchFourth Marching Band, a Last Thursday standby, on stilts and in costume that threw parties in Binks’ back room.

When COVID-19 closed down eateries across the state, the couple changed their bar business model and focused on delivery.

Dubbed “Binkster,” the delivery service offered meals and drinks to individual households. If a customer wanted to host a videoconference party, Binkster delivered the provisions to each guest’s home. Items ranged from entrees, snacks, growlers, cocktails to selections from Binks’ bottle shop to flowers, gifts and CBD. “We actually had to bring on more staff because it was so labor intensive,” Bianca said.

For the Binks owners, change and resilience is par for the course. “If you imagine we’ve been here for 20 years, that’s a lot of changes you see, and each one is so significant,” Bianca said. “You mourn them when they happen because they really happen fast.

“And then, the next thing is just like a whole rebirth and a whole new thing. It’s pretty cool, owning a bar that way.”

Mac Larsen is a graduate student at the University of Oregon, pursuing a master’s degree in journalism. He grew up in Concordia neighborhood and can be found frequently on Alberta Street, complaining about all the construction.

Bonne Chance, the newest addition to the wine scene in Concordia, is in the former location of Ciao Vitto at 2203 N.E. Alberta St.

Brothers Mark and James Ehrman opened their lounge and wine bar in August. They transformed the location to focus on being a place for building community.

“I love seeing people meeting at our bar and at another time dining together,” Mark said.

The experienced mixologist teamed with James, a sommelier with over two decades of experience in wine scene cities like San Francisco, Los Angeles and New York City. They aim to provide unique beverage experiences tailored to their customers’ individual tastes.

“Bonne chance” is French for “good luck.” James explained, “I am a firm believer in luck.”

The business opportunity came when COVID-19 put both brothers out of work, and it was time to reinvent themselves. Mark had worked at Ciao Vitto. “After six years of working in this location – and remembering how welcoming everyone was from the get go – I decided to stay.”

The menu is inspired by bar cuisine. James recommends the new savory waffle. “The waffle has the egg, cheese and meats inside and topped with burrata,” he pointed out. The chef’s burger is also a popular menu item.

Another innovating concept from Bonne Chance is – instead of creating a restaurant around a particular chef or cuisine – the brothers are taking advantage of their open kitchen concept.

They plan to invite several chefs and restaurants to participate in Bonne Chance pop-up dinners. The guest chefs will offer their unique views on cuisine. This concept is expected to allow customers to taste meals that are changing constantly.

Mark described the approach as less pretentious and without judgment. He also announced the wine classes coming soon to Bonne Chance, when attendees can learn facts while listening to great stories.

“My favorite wine tasting is when the client tells me what they like, and I can find something they love” James said.

The wine selection at Bonne Chance is also changing rapidly with biodynamic wines, organic wines and a variety of local and international small wineries from all over the globe.

Mark, who lives in Concordia, takes pride in working and living here, and the approach the neighborhood offers. Customers are known by name and become part of the Bonne Chance family.

BonneChancePDX.com offers information about the new venue, its menu and owners, and the opportunity provided on the home page to subscribe to its mailing list.

Nota del editor: Artículo disponible en Español, visita ConcordiaPDX.org/BonneChance

Javier Puga-Phillips holds the At Large 4 position on the Concordia Neighborhood Association (CNA) Board of Directors, manages rentals of the McMenamins Kennedy School Community Room and chairs the CNA Social Committee. He is a real estate professional locally, and he is a published author and motivational speaker in Latin America and Spain.

By Malcolm As told to Steve Elder CNA Media Team

Call me Malcolm. Just Malcolm. We dogs don’t usually have last names. Sometimes in veterinarian’s offices, animals are called by their first names plus the last names of the people they’re with, but that’s usually for treatment or billing.

I’m a fairly large dog, called a Doberman mix for half my parentage. As a puppy people called me “adorable.” Now I’m just called ”good looking.” Sometimes people are apprehensive about my size.

When my people – Concordians Steve and Tricia Elder – needed to go out of town, I stayed at a local doggy hotel. It’s one of two in the neighborhood, both operated by the same team of people. They offer doggy daycare at the facilities too.

My overnighter was at Stay Pet Hotel, 3606 N.E. Columbia Blvd., where its 15th anniversary was celebrated this year. It’s owned and operated by Anne Graves, a veterinary technician, and Mike Lauria, a dog trainer.

They started 3 Dogs Boarding and Daycare, 5340 N.E. 42nd Ave., 13 years ago, and they bought Stay Pet Hotel five years ago. They entertain an average of 80 dogs at each location at any given time.

“The timing was right for us,” Anne explained. “We were both looking for a new adventure, and we saw the need for cage-free boarding in the area. The proximity to the airport was a bonus, and both locations having lots of outdoor space just sealed the deal.”

Together, the two facilities include 10,000 square feet of outdoor play structures, doggy wading pools, sprinklers and sandboxes. Indoors they have 5,000 square feet of climate-controlled area with chairs, beds and more play structures.

Employees at both locations supervise furry guests 24/7.

Overnight guest dogs sleep kennel free, Anne explained. “By night they have the run of the sleeping areas. Our furry guests are free to sleep on a bed next to a buddy or two or three, on a cushy chair alone or on the floor.”

For shy dogs and/or ones in search of privacy – or hanging out with their own packs – both Stay and 3Dogs offer private suites.

“We work hard to create a stress-free environment,” Anne said. “We play music specifically selected to soothe anxious pups. Also, our staff provides lots of individual attention.”

Before my lodging at Stay, I made a visit there to be checked out for disposition issues with the staff and/or other dog guests. And we talked about special needs. (I didn’t have any.) Medication and special diet services are included with boarding fees.

Steve Elder, elder.monaville@gmail.com, is an inactive lawyer, a developer, activist and old grouch.