Category Archives: Local Businesses

By Kathryn Crabtree | CNA Media Team

Walking into the Flour Market Cafe, 5507 NE 30th Ave., on a late Sunday morning is an adventure in sensory delight. The array of multiple breads makes it challenging to choose an item, which include country levain, multigrain, caraway rye, baguettes or challah packaged to go.

The café also features a variety of home-made jams, as well as fruits, veggies and fresh produce from local markets. Whether you want a breakfast, snack or lunch, Flour Market has pastries, biscuits and croissants for you to choose, along with coffee, soda and decaf pour-overs to sip with your treats.

The culinary outpost also offers a variety of cookies, vegan and gluten-free items, as well as Panforte, which resembles a flattened fruitcake and is an Italian combination of dried fruit and whole hazelnuts. A distinctive treat, it makes a delightful hostess gift.

Another unique approach to breakfast is the croissant loaf, buttery and flakey, which makes a perfect base for a Sunday brunch French toast. These items will provide patrons with savory or sweet pastries they can share with their Valentines this month.

The proprietor, Lisa Belt, enjoys helping her customers make informed purchases. She gladly explains the ingredients, spices and options to the dog walkers, children looking for midmorning treats, or the ladies from across the street who go to The People’s Yoga Studio. Belt will even offer to heat up the ham-and-cheese or red-pepperand-gruyere-cheese croissants in her standard oven.

Belt also sells several varieties of granola. One such granola is a classic fruit-and-nut combination joined by a crystalized Ginger Granola, full of toasted cashews and pepitas and topped off with Oregon grown Vincent Family dried cranberries.

Not a fan of ginger? Cocoa Nib Granola contains scoops of high antioxidant cocoa nibs added to toasted flakes of coconut and sliced almonds. The touch of cinnamon, brown sugar and cocoa added to the oats provides an irresistibly flavorful crunch—not just for breakfast but for the perfect trail mix as well.

Outdoor covered seasonal seating is provided by the restaurants, coffee shops and other near-by purveyors of food and services, as well as several tables and chairs in front of the cafe. Inside, comfortable seating for couples, or for groups utilizing a lengthy library table, is available. The rear door exits to a deck with umbrella tables that provide a pleasant sense of intimacy.

Opening last March, Belt is looking forward to marking her anniversary in the brick-and-mortar cafe, supplied by her wholesale bakery division.

The Flour Market Café is open from 8 a.m. to 2 p.m. Wednesday through Sunday. To order online, visit FlourMarketPDX.com every Tuesday for pickup on Saturdays at Belt’s bakery, located at 2523 SE 9th Ave.

Kathryn is a recent transplant from the Midwest and, as she reports in CNews, things are a lot different here.

By Rob Cullivan | CNews Editor

As Covid lockdowns and masking mandates end, people have come out to slake their live music thirst at two of Concordia’s most popular venues, the Alberta Rose Theatre and T.C. O’Leary’s.

Talent Buyer Adam East of Alberta Rose Theatre, 3000 NE Alberta St., says the venue has hosted live performances since last September and is now just about back to its pre-pandemic average of five shows per week.

Upcoming shows include Booker T. Jones of “Green Onions” fame May 1; Portland singer Stephanie Schneiderman and indie rockers Swansea on May 6 as well as a musical tribute to Dolly Parton on June 4 called “Dolly Hoot” featuring local musicians.

Alberta encourages patrons to be vaccinated as well as wear masks, East said, but doesn’t require either. Alberta weathered the Covid storm by being creative.

“We switched to online shows, and presented over 150 livestream shows during lockdown,” East said. “We had a subscription service that kept some of our staff working, and provided some work for musicians in the local scene who had seen all their gigs dry up. We lost a few staff members, but most came back.”

Down the street at Irish music hub T.C. O’Leary’s, 2926 Alberta St., owner Tom O’Leary said he’s hosted performances since the end of the first lockdown, in spring 2020 and whenever regulations permitted after that. However, O’Leary’s did move its performers to an enclosed area outside the pub to decrease the potential for Covid transmission.

“We kept it outside as much as we possibly could depending on the temperature,” he said, noting patrons could enjoy the performances via video screens inside the pub. O’Leary’s doesn’t ask patrons to be masked or show vaccination cards, but the pub owner said his establishment can accommodate those who are concerned about Covid exposure.

“If anyone was feeling nervous to be back in this environment, we have plenty of space outside,” he said, noting the pub has seating room for up to 60 people outside.

O’Leary’s will ask for proof of vaccinations and that patrons be masked when Tom stars in the award-winning Irish American tale “The Smuggler,” which opened April 28 and which runs through to May 22 (see related story page 8). The Dublin born actor says regulations are different for theater as opposed to music, and the pub must abide the rules guiding playhouses for its staging of “The Smuggler.”

CNews Editor Rob Cullivan is a veteran journalist, publicist and grant writer who has written about everything from rock ‘n’ roll to religion. He possesses a deep affection for writers and photographers who hit deadline.

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.