Cinco de Salmon, Sun, Fun & Other Economic News • 05.15.12
By Katherine Baril
It’s really good to see folks around town with their continued big smile and optimism!!
Case Study: A big success for Business class graduate of 2010- Mama’s Pickles They just completed USDA certification as a home based commercial kitchen! You can now buy their salsa, tamales, and beets at the Port Townsend Farmer’s Market. If you are interested in jams, jellies, baked goods and other low-risk food processing a new State regulation opens up home kitchens for production. Call Dr. Laura Lewis, TEAM JEFFERSON member, at WSU to get more information!
Case Study: Three of the six 2012 LOCAL FOOD HEROES named by Edible Seattle magazine were business class graduates! Congratulations to Finn River, Chimacum Corner Farmstand and Mt Townsend Creamery class of 2009. Also a fourth of the six (yes making it 2/3 of the total firms honored) was Nash Huber- who really sees the County line as just a unfortunate circumstance and sells a lot of product here in Jefferson County– try his local wheat that got a start right here in our wheat cooperative!! and is returning local grains to our diet with up to 12- and 16% protein, you can buy it at Pane D’amore!
Case Study: Salmon Celebration- Salmon de Mayo- shows creative ways to increase business visibility and build community.
Biz class graduate of 2011, Larry Dennison of Dos Okies BBQ, wanted some increased sales- all the new fees, permits and health department regulations were hitting
his cash flow hard– he could advertise, he started a pre-payment plan of selling pre-paid credits to his best customers– but the most successful and fun was when he came together with other local businesses and tried a party!
Dos Okies, The Car Wash and the new Pourhouse Tavern on Washington Street came together around their business value of restoring local salmon– Larry working with local fisherman to serve only native salmon– Brent and Paul at the Car Wash made the extra investment and installed a car was system that recycles 90% of its water and filters 45 tons of copper, grease, and asbestos out of the storm-water and into tertiary filters. The Pourhouse are second generation Wild Olympic Salmon volunteers! Virginia and Ned were raised locally, watched their parents volunteer at Wild Olympic Salmon and tracked the salmon game and counted the reads, they went off to college and came back to start a business that engages all the friends in community.
Fast forward to May 5-6 Cinco de Salmon celebration in Port Townsend! Over 300 local residents came to a part of the two day event– eating local salmon, 20-somethings and 60-somethings coming together to play salmon trivia and were they competitive. The Salmon de Mayo salmon celebration was coordinated by Americorps volunteers working at North Olympic Salmon and WSU, Wild Olympic Salmon and the REcyclery. . . all local social enterprises sharing a business value
Doing well by doing good!!! A great way to kick off the summer.
