Category Archives: Local Businesses

By Steve Elder | CNA Media Team

Seven Rivers Barbecue is the eponymous creation of Seven Rivers. Yes, he gave his name to his food cart, a mix of the conventional and the unconventional.

The conventional is that Seven cooks and sells fine barbecue. Seven will tell you he makes brisket primarily, but the ribs are to die for.

It’s hard to say where the unconventional starts. There’s the location. The historical location of the barbecue is at 5527½ N.E. 34th Ave., behind Tuan’s service station. There are no other food carts on the street, or within blocks. No tables outside. You can leave home without your American Express card because the cart takes just cash.

The proper name of the place is Seven Rivers Catering and BBQ. That’s more like it. The place on 34th, for example, doesn’t include potato salad as a side dish – too much risk of food poisoning from mayonnaise. Potato salad with a catered order is great.

For the conventional, flags and banners wave during business hours. Signs are up and down the sidewalks.

Seven Rivers’ real name is Seven Rivers. He was born on the seventh day of the seventh month of the seventh decade of the 20th century. His father was Ocie Rivers. His uncle was Alfred Rivers, lead singer of the Ink Spots, the pop vocal group that gained fame in the 1930s and ‘40s.

He claims no relationship to Doc Rivers, the coach of the Los Angeles Clippers basketball team, or Doc’s son and player Austin Rivers. “Don’t call him Doc. He’ll tell you his name is Glen.”

Seven’s basketball claim is David Rivers, who played for Notre Dame and briefly for the Los Angeles Lakers. Seven Rivers was born and raised about a half mile down the street.

When did he start cooking? “I don’t think there was any time when I didn’t,” he said. “My grandmother was from Birmingham, Alabama. I was always in the kitchen. She would cook stuff like chitlins. I learned to do it early.”

Seven Rivers isn’t just in Concordia. For more than 10 years, he had the barbecue outlet at the Moda Center where he sold Blazer Nachos. After a year off, he soon will start selling wings at Moda events.

This summer, Seven Rivers Barbecue is at the Cully Farmers Market in the parking lot of Los Pepitos restaurant at 5011 N.E. 42nd Ave. Thursdays from 4 to 8 p.m. in August and 4 to 7 p.m. in September.

Steve Elder, East2@ ConcordiaPDX.org, is an inactive lawyer, a developer, activist and old grouch.

By Rachel Richards | CNA Media Team

Red Fox Vintage opened in 2010 at 3014 N.E. Killingsworth St. and is owned by local women Erin Beauchamp and Jodi Newton. Both were vintage vendors who said they opened the shop to create a space that has a mellow atmosphere with great customer service and great shopping.

Red Fox is similar to an antique mall, with different vendors renting space and selling from the store. It’s an eclectic destination for vintage shopping. The shop fits in with few retail stores in the area near 30th Avenue and Killingsworth Street. Inside, the owners reported, there is something for everyone: clothing, home decor, furniture, art, jewelry and accessories for shoppers to be inspired with creativity and individuality.

Erin promotes vintage resale as a way to preserve the past. “The shop has lots of nostalgia that is fun for everyone to shop,” she pointed out. “Buying vintage is green. It keeps things out of landfill and, with vintage products, you get better quality at lower prices – plus style recycles. You might as well have the original.”

Across the past eight years, Red Fox became a well known vintage store here in Concordia and, due to its success, it expanded into a second location in the southeast Portland Woodstock area in 2013.

The Concordia location is 1,500 square feet with 25 vendors, and the Woodstock location boasts 4,500 square feet and 60 vendors. According to Erin and Jodi professional vintage dealers from around the world frequent Portland and specifically Red Fox because of the variety of items available and the shop’s ability to showcase Portland’s unique style.

The owners both say their favorite thing about the business is the community they have been able to create with all the vendors in both neighborhoods.

Red Fox Vintage also gives back to the community and sponsors local teams and events. That includes the roller derby team the High Rollers, whose members once served as models for an event while skating around the shop.

Red Fox frequently sponsors clothing swaps and donates to local women’s shelters.

What’s the vision of the owners for their business’ future? Erin and Jodi smile and laugh. They subscribe to the movement to keep Portland weird.

Find out more about Red Fox Vintage by visiting its Instagram sites @RedFoxVintage and @RedFoxVintageWoodstock.

Rachel is a 16-year Concordia resident who loves her community. She has a background in counseling/education and uses her passion for helping others in her work as a real estate broker. Contact Rachel or learn more about her at RachelRichardsRealtor.com.

By Marsha Sandman | CNA Media Team

The imagination of Concordian Mandy Allen results in colorful, creative and unique anodized aluminum and silver jewelry as well as botanical inspired wall art.

Mandy Allen Metal Arts is a successful and popular line of jewelry that is sold locally and nationwide.

Although the transformation from plain aluminum sheet metal to colorful three-dimensional shapes and designs occurs right here in Concordia, the seeds of creativity were planted by Mandy’s 3rd grade teacher who recognized her artistic talent and encouraged her to pursue the arts.

After attending Los Angeles County High School for the Arts, Mandy went on to study at Humboldt State University. There she gained a strong understanding of design and technique. She also met her husband, which is fortunate for Concordia, because his job transfer brought them here in 2004.

“In jewelry, as in life, balance is key – playful yet elegant, distinctive yet wearable, well-crafted yet affordable,” Mandy explained. “I love creating colorful anodized aluminum and silver jewelry that helps you celebrate your day simply by wearing it.”

In Mandy’s online Etsy store, she explained the process. “Anodizing is a process in which an electrical current is run through a sheet of aluminum while it is submerged in an acid solution. This stimulates a chemical reaction that forms an oxide layer on the surface of the aluminum.”

Mandy mixes and combines luminous dyes in a way that no one else does. She uses hammers and stakes to form myriad shapes and forms. Her jewelry is lightweight and comfortable to wear.

She said her design inspirations include botanicals, and Japanese textiles and design motifs. “The metal working process is very satisfying to me. I am continuously learning about the capabilities and the possibilities that metal has to offer. As I respond to the metal, the piece will evolve and come into focus.

“I feel a piece is only successful when I achieve a balance between craftsmanship, composition and artistic expression,” Mandy added.

She’ll sell her work at several art galleries and juried craft shows this summer. You can also find Mandy Allen Metal Arts at the Salem Art Festival in July, Local 14 in September, and at the Wild Arts Festival in November.

To see her collection of earrings, necklaces, bracelets and wall art, visit AllenMetalArts.com or Allen Metal Arts on Etsy.

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 Vanessa Miali | CNA Media Team

Bernie’s Southern Bistro owner and operator Kellie Courtney moved to the Pacific Northwest from Chicago in 1989. She tried Beaverton briefly and then landed in Sellwood. But neither location felt right.

“I found the northeast in 1992 and bought a house. It made me think of home because it was a diverse neighborhood, and everyone was so friendly and talkative,” she said.

“I started Bernie’s Southern Bistro because the neighborhood was screaming for a place to walk to, eat at and hang out.”

To this day, Kellie feels very connected to the Concordia neighborhood, and attributes Bernie’s success to it.

“I love this community and I’ve tried very hard to build a diverse clientele of regulars who all feel welcome and comfortable.”

Kellie also feels connected to her staff. Turnover is typical in the restaurant industry, but she has held onto her employees. Three of them have been at Bernie’s upwards of 15 years.

“We’re like a family and Kellie is a big part of it,” said Angela Cavaleri, a longtime employee. “It’s not unusual to know everyone sitting at the bar.”

Colleague Ryan Gaskell agreed. “Sometimes we know everyone in the restaurant. I feel this is the best neighborhood to work in. The clientele is perfect.”

The name Bernie’s came from Kellie’s grandfather, who was her guardian angel and a caregiver when she was growing up. Throughout her childhood, her grandmother’s southern style cooking influenced her. Bernie’s fried chicken and collard greens are perfect examples.

“Most of our family trips were culinary adventures in the South. My dad was a chef who shared his passion and recipes for Creole and Cajun cooking with me.”

Across the years, Bernie’s has hosted recurring events like Bluegrass music on Wednesdays, Soulful Sundays for brunch and many Last Thursday celebrations. In 1999, Bernie’s opened an outdoor patio and expanded the restaurant. It also has added a happy hour featuring small plates of house favorites.

Bernie’s sponsors local events like the Fernhill Concert Series, a dining out initiative that helped build the playground at Fernhill Park and fundraisers for local elementary schools.

Bernie’s is celebrating its 20-year anniversary with specials throughout June and a new spring menu. Check Facebook for details.

Vanessa Miali has lived in Concordia for 18 years. She is a former public relations professional with two kids who cooks every day and gardens occasionally.

By Tamara Anne Fowler | CNA Media Team

Daruma (duh-roo-muh): a hollow, round traditional Japanese doll.

Daruma dolls are seen as symbols of perseverance and good luck. When acquired, the figure’s eyes are both blank/ white. An owner will then select a goal or wish and paint in one of the figure’s two eyes to “keep an eye on it.” Once the desired goal is achieved the second eye is filled in.

Daruma is also the name of a local sushi restaurant. It moved recently from 42nd Avenue and Fremont Street to 1640 N.E. Killingsworth St. Owner Andy Diaz, originally a broadcast engineer at NYU Law School, had no food background when he opened it.

He had moved to Seattle in 1991, but returned to New York City in 1999. He didn’t stay long. He missed the West Coast and sought a more affordable city here. “I also wanted clean air and access to good food,” Andy beamed. “It’s wonderful here.”

One night, he fell asleep watching “Jiro Dreams of Sushi.” The next morning, his real estate agent called to tell him Ristretto Roasters was moving. Andy thought, “That would be a great space for a sushi restaurant.”

Although he did not have much experience in sushi, he jumped right in. Andy has always cheered the underdog.

Daruma Sushi has been open for four years. With the move, Daruma went from a 20-seat restaurant to one that is more obliging and contains 40 seats. At the 42nd Avenue location, he would have to turn away parties of more than four or shut the restaurant to accommodate larger groups.

His staff is good at taking initiative and at being creative. He has given each member of his staff a Daruma doll. “To help them stay focused on their objective,” Andy explained.

His current chef, Devin Jacobson, came into his old location wanting to apply as a waitress. He looked at her resume and was impressed by her experience. Devin is in her late 20s and had been preparing sushi for 10 years.

Andy asked his original chef if Devin could be his assistant. Eventually, after the chef moved to Seattle, Devin was running the sushi board.

Andy soon learned that rice is the most important thing in the restaurant. If the rice is not right he cannot open that day. Undercooked or overcooked rice can ruin good fish.

It’s all trial by fire. He recently added cooked food. Andy would like the kitchen staff to continue to evolve, like his menu and the wishes on the Daruma doll.

By Judith A. Ross | CNA Media Team

A well-designed, carefully crafted piece of pottery is a joy to hold – and behold. The perfect mug, for example, will not only comfortably contain your morning brew, it will serve as a small piece of art on your shelf.

Wil Labelle and Manya Wubbold of Side Door Ceramics Gallery aim to create household items that do just that.

The two opened the gallery, located at the corner of 30th Avenue and Alberta Street, in January. The 235-square-foot space is lined with shelves of useful objects made from stoneware or porcelain in colors ranging from blues and greens to creams etched in brown.

A pottery wheel, where Wil and Manya often work during business hours, sits behind the front counter.

Their offerings include – but are not limited to – cups, bowls, serving platters, teapots, candleholders, Chemex-shaped coffee makers, olive oil pourers and salt shakers.

All are designed and priced for everyday use. “Our prices range from $15 for cups, to $50 for bowls, and $70 to $90 for teapots and more complex projects,” Wil pointed out.

Hanging on one wall is his signature item, tall, narrow to-go mugs – each with a generously-sized handle and a cork plug on top.

“I started doing those because I wanted to change people’s perspective about how they embrace a piece of handmade pottery during the day,” he added. “This piece is meant to leave your safe zone, your castle, and go with you in your coach.”

Although Wil has spent the bulk of his career in the pottery business both as a teacher and maker, Manya came to the craft while teaching Spanish at the university level. Last month she was in North Carolina attending the John C. Campbell Folk School, where she took an intensive course in making large works in porcelain.

They met when Manya was Wil’s student at Georgies Ceramic and Clay Co. on Lombard Street. After a few years as Wil’s student, Manya invited him to share a studio on her property. Two years later, upon learning that the gallery space on Alberta was available, the two decided to go in together. They continue to make the bulk of their products at the private studio and view the gallery as a showroom for their work.

“We both saw this as an opportunity to take our work to the next level,” Wil explained. “It was a way for us to showcase functional pottery that is affordable. “There’s no greater accolade than someone saying, ‘I started using your salt shaker, and I love it.’”

Judith is a freelance writer, who relocated from Massachusetts to Portland in 2016.

By Marsha Sandman | CNA Media Team

Concordia resident Geno Hill has a palette for the tasty and the spicy.

His unique “not too hot” chili powder found its origin in his own back yard. Friends and family begged for the leftovers. After he took extra to share with his coworkers at United Parcel Service, they encouraged him to package and sell his chili powder.

Then, five months ago, Geno’s NW Underground Chili Powder was born and introduced on the sidewalks of Concordia and surrounding neighborhoods.

He believes in ”gorilla retail.” You won’t find his product in stores or online. He sets up his display anywhere and just offers tastes to passersby.

You’ll often see him on the Alberta Street sidewalks with a big smile and a case of his chili powders.

“Strange things happen on sidewalks,” Geno reported. His Facebook page bears witness to that statement, with many pictures of satisfied customers. You’ll often find him on Last Thursdays in front of the Alberta Street Gallery.

Geno’s NW Underground Chili Powder also offers free delivery in Portland and Vancouver, as well as free shipping within the US.

Geno says he’s a “tasty” rather than a “foodie.” He believes it’s all about taste, which should enhance flavor rather than cover it up. “My chili makes endorphins jump, is an aphrodisiac, clears the nasal passages and wakes you up,” he said.

He uses African chilies and offers 11 flavors, including raspberry, strawberry and mango. Each is packaged in an aluminum screw top tin that fits conveniently in pocket, purse, or on kitchen shelf – ready to sprinkle on a variety of foods.

He is especially proud of his chili powder in the perfect Bloody Mary.

If you don’t find him on the sidewalks of Alberta Street, reach Geno at 503.477.0533 or StaySpicy503@gmail.com.

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

By Rob Rogers | CNA Media Team

Walking along 42nd Avenue, Los Pepitos Locos’ vibrant red storefront catches your eye.

Peek inside and you will find head chef and owner Jose Verde fastidiously prepping and preparing generous portions of international dishes made with farm fresh ingredients featuring courses with Latin American, South American and Central American roots.

The menu invites you to choose anything from burritos, tacos, short ribs, gyros and pupusas filled with savory ingredients like mushrooms or shrimp. Jose wants people to know his cuisine offers far beyond what the exterior sign says: Taqueria.

“It is food that I personally like from all over,” he said. “I’m not limited to one region or country.”

Jose’s pursuit as a chef began 18 years ago when he cooked at a downtown Portland restaurant. He took the entrepreneurial leap five years ago as head chef starting the first Los Pepitos Locos on North Lombard Street. He created his own menu with a collection all of his favorite international foods.

“I make something different,” Jose said, referring to the unique sauces that accompany his dishes. He suggests people try the big burrito with his special habanero sauce.

In his stuffed papusas, Jose includes loroco, a vine with edible flowers native to Central America. This unique ingredient lures customers in to experience a flavor like no other.

Last year the former Roses property on 42nd caught his eye as a potential space for his second restaurant. The physical layout of the building presented an ideal restaurant space, especially the kitchen adjacent to the dining area.

With spring delivering comfortable outdoor dining weather, Jose was excited to open the patio, where a diner can enjoy a margarita or a fruit smoothie along with one of his international dishes.

Seeing the potential of the space along with the vibrant restaurant community sprouting along the street, Jose couldn’t pass up the opportunity to land the location. And he and his partners opened a third Los Pepitos Locos location merely weeks ago at Burnside and northeast 185th Avenue.

Jose attributes his expanding business to his partners, dedicated staff and customers who keep returning to try another unique dish on the menu. “People really like my food,” he pointed out. “It’s fresh and I’m proud of the team that has come together to staff Los Pepitos Locos.”

Rob is an Oregonian who worked in web marketing for years. Now he’s involved in drone aerial photography – when he’s not on his bike.

By Steve Elder | CNA Media Team

They make the tortillas at Taco Pedaler by hand. One at a time.

The philosophy of the taqueria and bar at 5427 N.E. 42nd is to prepare food by hand, using locally sourced ingredients. Taco Pedaler doles out meaty, vegetarian and vegan tacos; quesadillas; rice and beans; salads; chips; and guacamole. Beer, wine and a full bar are on premises.

“We try to shop locally whenever we can,” said owner Melanie McClure. “We get vegetables from local farmers markets, and eggs, chicken, beef and pork from local producers.”

The restaurant is Melanie’s second brick and mortar location in Portland. Since 2015, she’s had a one at 2225 N.E. Broadway. The 42nd Avenue location is just south of Killingsworth, where Pollo Norte was. There’s a Tibetan food cart next door.

Melanie started out in food service by pedaling, literally. Since 2011, she’s had a fleet of three-wheel cargo bikes. Each tricycle has a grill between two wheels in front of where the passenger/cook sits and pedals. Just Google: taco tricycles.

Melanie is from Silverton and – although she attended community colleges in California and Oregon – she had no formal culinary training. She’s worked in food service from Alaska, down the West Coast to Baja, where she crossed the Gulf of California to Mazatlan and traveled overland south to Belize.

“Everywhere we went heading south we saw tricycle food vendors. I figured it might work in Oregon,” she said. Now she has a fleet of five trikes she sends to parties and street fairs. Three came from Mexico. Two were flown to Portland and one came by rail. Melanie has a young child and lives nearby in the Cully neighborhood.

Taco Pedaler’s Concordia location seats about 25 inside, but considerably more outside in the soon-to-be-heated patio. Plans include a fire pit and children’s play area there. Onsite parking is available.

Both Taco Pedalers are open seven days a week from 9 a.m. to 9 p.m. Happy hour is Monday through Friday from 3:30 to 6:30 p.m. “We want to be a neighborhood hangout,” Melanie said. Visit their website at: https://www.tacopedalerpdx.com

Steve Elder, is an inactive lawyer, a developer, activist and old grouch.

By Judith A. Ross | CNA Media Team

Step inside Proud Mary’s bright and voluminous space on Alberta Street and you’ve entered a vortex of activity.

The music is loud, the tables are full and, behind a bar piled high with sky blue cups, the baristas are brewing at full throttle. Meanwhile, in the open kitchen at the back of the house, breakfast, or “brekkie” as it’s called in Australia, is underway.

The original Proud Mary is located in Melbourne, where specialty coffee, restaurant-level food, and table service are de rigueur. CEO Nolan Hirte fell in love with Portland’s vibe while on a West Coast road trip several years ago, and he thought it would be receptive to the Australian way of doing things.

“New faces, excitement around what we do – that’s what drives us,” Nolan said. “In Melbourne, it had been hard to create excitement. This model had been flogged.” Whereas in Portland, he said, “This was a different take on how to roll everything out under one roof.”

The locally sourced menu includes an array of vegetarian choices, but it also includes meaty dishes. “We like to have a few healthy options, but we like to be naughty too,” Nolan explained.

There’s nothing naughty, however, about the way Nolan sources his coffee. While in his twenties, he observed the working conditions at a coffee farm in Bali.

“I got to see firsthand how much work was involved and what their lifestyle and living arrangements were like,” he said. Angered by what he’d observed, the experience left him determined to change the way people think about coffee.

Fostering long-term relationships with its growers, Nolan’s company recently helped a Honduran farmer learn new processing techniques that make the coffee taste more interesting.

As a result, Nolan said, “We pay them quite a lot more money for the processing techniques, and we charge quite a lot more money to the customer.”

While some customers have balked at paying up to $6 for an espresso, Nolan welcomes the opportunity to make them aware of the human price tag behind what they are drinking.

But mostly, Nolan’s lessons are easy to swallow. “Breakfast is not just breakfast. It’s something amazing and special. Our mission is to make products that change the start of your day dramatically, so that there’s no going back.”

He added with a smile, “We’re trying to ruin people.”

Judith is a freelance writer, who relocated from Massachusetts to Portland in 2016.