Colise Johnson and her husband, James, run a small food pantry from their home, a few blocks east of the Leodis V. McDaniel High School athletics fields on the corner of NE 86th Avenue and Brazee Street. As economic pressures push more people into food insecurity, they say the number of people served at this privately funded community resource has increased to an estimated 400 per week. They fund a sizable portion of these efforts through can deposit redemption and donations from people who wish to support the weekend lunch program and their Thursday pantry boxes.
Social media graphic courtesy Colise Johnson
Johnson explained that her home is filled with a fluctuating amount of food ready for weekly pickup by individuals and groups who visit her white house with purple trim. “We’ve got a big freezer out in the back and what we call a mini Winco upstairs,” explained Johnson. Nearly an entire floor of the home is dedicated to stocking canned and dried goods. Stacks of empty produce boxes sit on the front porch waiting to transport food. The couple and around 15 volunteers serve the majority of people on weekends with lunches. “Mike and Faye just brought over 300 sandwiches because we do 300 lunches a week, and a hundred of those go to veterans at least every week,” said Johnson. “We put in a bottle of water, a snack, a bag of chips, and the little fruit snack bags. If we have fruit, we use that as well.”
The volunteer staff only includes a bottle of water in the lunch if the person is unhoused as a way to stretch a slim budget and reduce waste. Additionally, on Thursday pantry box days that operate from 9 a.m. to 2 p.m., they ask people what they want to eat instead of giving everyone the same items. “The reason I give them choices is because you see so many food boxes left on 82nd, or up on Glisan, or on Halsey because they take what they want out of the food box, then leave it,” remarked Johnson.
Pantry refrigerator filled with hundreds of sandwiches for lunch kits
Most of the food they give out is first-come, first-served. “There have been days that I’ve opened up at 9 o’clock, and our breads have been gone by 11:30 a.m,” Johnson said. But in those cases, they tap into reserves upstairs and give people anything they want so they will not leave hungry. “I’ll give them whatever I have here and just make the best of it.” The only time people need to sign up for food is on special holiday meals that require more planning. “For Thanksgiving and Christmas last year combined, we did 88 total dinners. We fed 537 people, and almost $2,000 of that was pop can money,” said Johnson.
In addition to accepting donated cans, Colise Johnson traverses the neighborhood in her motorized chair to pick up discarded cans. However, recent changes to the Green Bags bottle and can deposit redemption program limit people to 30 sacks per account per calendar quarter. This policy change has hampered the food pantry’s funding efforts, limiting its ability to scale up operations. Johnson has limited fundraising options, but the deposit collection has supported the feeding efforts for 27 years. “I have cerebral palsy and epilepsy. I can’t work, but I want to do something,” said Johnson.
The couple explained that funding restrictions will not prevent the pantry from continuing its work. They are thankful for the support of volunteers who keep the efforts going. “We’ve got Faye and Mike, we’ve got Corey and Garrett, we’ve got Terrence and his crew, and Don. We’ve probably got 15 volunteers. People come over and help me restock upstairs; they don’t think twice about coming over and donating their time,” recalled Johnson. “Danny comes in from the VFW and picks up the vets’ lunches and hands them out at Fort Kennedy.”
Johnson says they make a special effort for veterans who experience food insecurity. However, they serve all people and create a safe space by not tolerating abusive language directed at themselves or guests. Their goal is to be easy to access for people in need, and they are willing to give whatever they can source from private donations. “We don’t ask for ID. We don’t ask for any of that. We just give them the food,” said Johnson. “We give out school supplies, we give out sleeping bags, tents, we give out clothes, shoes, we make personal care kits.”
The community food pantry accepts donations to keep the program running. “We can’t take anything that’s open. We can’t take anything that’s expired. But we gladly accept donations,” explained Johnson. “If they do happen to bring donations of any cans and bottles, please bring them up to the porch. If you just set them over the fence, they’re going to get stolen.” The couple has dealt with theft of items from their property and some violence over the years. Overall, people are just grateful they are there year after year.
Colise Johnson explains that this multi-decade effort to feed people is her way of contributing to the support she received earlier in her life. “It was done for me when I was a single mom with two kids. People helped me, and we were able to start giving out what we had. We always tell everyone it’s a hand up, not a hand out.” What began as a simple way to pay support forward has only grown year over year as demand has increased. “The economy sucks, and the worse the economy gets, the more people we get. Grocery prices, gas prices, rent prices; you name it, it contributes to hunger,” remarked Johnson. She explained that some people who are not accustomed to needing support sometimes come in with the wrong attitude and need to adjust to current circumstances. “When you’ve got food insecurity, and you’ve got financial insecurity, we’re seeing a lot of entitlement. And it’s getting more and more as the times get tougher.”
This is a small community food pantry run out of a home in a residential area. They limited hours by locking their gate and had to shut down their self-service option due to abuse. Even with the added visitors to the area due to their efforts, Johnson says they have the support of the people around them and hope to keep doing this work as long as they are able. “We’ve got great neighbors. They have never had a problem with what we do.” Colise Johnson and James welcome donations of unopened food and personal care items. You can contact Colise on Nextdoor or Facebook to arrange drop-off times. Visitors are asked to wear a mask indoors for health reasons.
Promotion: Montavilla News is supported by contributions from businesses like Otter Wax, a neighborhood producer of small-batch specialty goods handcrafted in Portland. Using only natural ingredients, they make modern care products that are steeped in tradition. We thank them for their support.
You might expect that Roscoe’s—the popular pub and restaurant at the corner of SE 81st Avenue and SE Stark Street—would be named for one of its owners. But no. Neither Jeremy Lewis nor Quyen Ly is a Roscoe.
According to current lore, Roscoe’s is named for the ghost of a man who died nearby and now haunts the premises.
History offers a different answer. Before Lewis and Ly opened Roscoe’s, there had been a previous restaurant and bar also named Roscoe’s in the same building. The first Roscoe’s opened in 1997. It was owned by John Hurst and Mike Winczeiwski. They chose a name common in the Hurst family tree. Hurst’s father and grandfather were both named Roscoe Patterson Hurst. His brother William used Rosco as a middle name.
Roscoe P. Hurst Jr. obituary. Source: Oregonian, May 6, 2005
The first Roscoe’s was smaller than today’s Roscoe’s. It occupied only what is now the middle area of the current Roscoe’s. That sounds strange until we realize that the 1910 building was originally divided into three separate commercial spaces.
The first Roscoe’s occupied what is now the middle section of the current Roscoe’s. Photo by Jacob Loeb
The 1910 building was designed by the architectural firm of Roberts and Roberts for the Ukase Investment Company. They divided the building into three separate spaces, which could be used by three different businesses, each with its own Stark Street address. Partition walls could be removed to create a larger space if needed.
The brick pilasters between the banks of plate-glass windows reflect the three-part division of the interior. Photo by Jacob Loeb
When the Ukase building went up in 1910, there was a lot of new construction taking place on Stark Street. Builders were replacing commercial structures destroyed in the July 4th, 1910, fire between 80th and 79th Avenues. To avoid future fire damage, builders used brick or concrete. You can still see the original brick construction in Roscoe’s back hallway.
Roscoe’s original brick construction in the hallway to the right of the bar. Photo by Jacob Loeb
Over the years, the Ukase building was occupied by a wide array of businesses. The interior looked quite different when the Montavilla Savings Bank—one of the earliest tenants—opened in May 1913. The Oregon Journal of May 11th, 1913, described it as “elegantly fitted up with fixtures of mahogany, marble, and bronze.”
“Montavilla Bank Opens with Excellent Prospects.” Inset profiles: President Lee Arnett (upper right) and cashier H. L. Smith (lower left). Source: Oregon Journal, May 11, 1913
At noon on September 3rd, 1919, what happened in the bank must have looked like something out of a silent movie. Two robbers armed with pistols walked into the bank and demanded cash. Teller William Burg refused their request, and bookkeeper George Pickering fired three shots with his revolver to attract attention. The frightened robbers scurried to their getaway car and sped down Stark Street.
These Montavilla Bank employees foiled an attempted robbery. From left to right, they are William Burg, teller, L. G. Mconnell, cashier, and George Pickering, bookkeeper. Source: The Oregonian, September 4, 1919
In 1924, the Montavilla Bank vacated the Ukase building and moved into its new brick building at the northeast corner of 80th and Stark. (Today, the same—but remodeled—building is occupied by the Ya Hala Lebanese restaurant.)
After the bank moved out, Ray Wilson opened his bakery in 1924 and eventually added a grocery store. In 1936, he moved to a larger building across the street at Stark and 80th, where Fred Mayer would later be, and where Lewis Rents is now.
Ad for Ray Wilson’s Puritan Grocery and Bakery. Source: Montavilla Times, February 13, 1931
Over the ensuing years, the individual stores of the Ukase building were home to a variety of small businesses. At different times, between the 1940s and the 1980s, you could find another grocery store, an insurance agency, a shoe store, a real estate office, a women’s apparel store, a mom-and-pop café, and a card shop, to name just a few.
Phils Wear-A-Bouts is one of several businesses once located in what is now Roscoe’s. Source: Oregon Journal, December 19, 1968
In 1997, the first Roscoe’s opened. It offered food, drink, and Wednesday-night comedy.
In 2004, the first Roscoe’s changed hands and reopened as Clifford’s. Clifford’s closed in 2006 just as Stark Street was revitalizing with new businesses, such as the Bipartisan Café (opened in 2005) and the remodeled Academy theater (re-opened in 2006). (Flying Pie Pizza, incidentally, had been in business since 1984).
In 2006, longtime friends Jeremy Lewis and Quyen Ly created a restaurant and bar in the Ukase building. They revived the Roscoe’s name for the pub portion of the operation. (Ly’s adjoining restaurant is Miyamoto Sushi.)
Roscoe’s hardwood floor with old layers of flooring still seen at the right under the bar’s edge. Photo by Jacob Loeb
With businesses in the 1910-Ukase building spanning more than 100 years, it’s not surprising that the current owners had to spend hours removing layers of carpet and tile flooring. A ghost may not have haunted Roscoe’s, but we might say it contains the ghosts of many businesses past.
Roscoe’s – 8105 SE Stark Street, open daily 11 a.m. to 2 a.m.
By
Patricia Sanders
This is part of Montavilla History Questions Answered, a series of history related articles. If you have questions about Montavilla’s past that you’d like answered, local historian Patricia Sanders will investigate your question. Please email your questions to history@montavilla.net and we may feature it alongside Patricia Sanders’ research in a future.
Article and photos originally published in Bridgetown Bites by
Meg Cotner
Secret Sauna: The name is intriguing right off the bat. So what is it? It’s literally a sauna parked on the patio behind Montavilla’s Replicant Wine Bar (shared by Mudd Works Cafe in the mornings). It offers a place to relax, enjoy some drinks and food, sit around the fire pit, and have a sauna. And as of today, it is officially open.
I met with Sarah Mayo, the owner of the Secret Sauna, to learn more about the sauna and its connection to the businesses that are hosting it.
It’s a sign (Meg Cotner – Bridgetown Bites)
Secret Sauna Overview
I’ll also add that this interview was a first for Bridgetown Bites: The majority of it took place in the sauna itself, wood fire happily burning in its stove. And yes, it was very relaxing.
Sauna, rocks, fire, and window inside the Secret Sauna (Meg Cotner – Bridgetown Bites)
It’s a barrel-style sauna structure—but not perfectly round like most barrel saunas are. Think of it as a square with rounded corners. That means straighter sides, giving more space inside the sauna, adding to the comfort level. It is made of cedar wood, and produced by AC Forest Saunas in BC, Canada.
The sauna itself is warmed by a wood fire rather than by infrared technology. There is a bucket with water that you can use to ladle over the hot igneous rocks (the best kind of rocks for a sauna) to create steam.
There is room for about a dozen people inside the sauna (more, if people want to be closer to each other). There will be an area for cold showers (an easier setup than a cold plunge, while still providing contrast therapy), and there is also an outbuilding that holds four dressing rooms, a stack of rental towels and sandals, and a check-in desk.
Connection to Replicant and Mudd Works
I was curious to know what Sarah’s connection was to the Replicant/Mudd Works space. She’s a neighbor and a fan.
Replicant Wine Bar and Mudd Works Cafe space (Meg Cotner – Bridgetown Bites)
“So I live in Montavilla and this is my favorite spot to just come and have a glass of wine,” she explained. “And I love the patio—I was here all summer last year. And there’s these big trees behind that I think are so unique for this space. We’re behind the building, have a little bit of privacy, and then these trees are just so great.”
The tops of the trees by the Secret Sauna (Meg Cotner – Bridgetown Bites)
Sara’s Previous Work
Before she got into the sauna business, she worked in investor relations for commercial real estate investment companies. “I was doing that full-time in-house for a few different companies up until 2023,” she explained. “At that time, it was venture capital instead of commercial real estate, but still in the investor relations field.”
She also worked with startups and did consulting for smaller companies in this same field for a couple years. But at one point, something changed.
“My values had been shifting a lot,” she explained. “And once I was not working on [investor] projects anymore and thinking more about what I was actually doing, I realized that it was making rich people richer.” It’s safe to say that she craved doing something that supported community rather than participating in something she considered to be destructive.
The Start of the Secret Sauna
So how did the Secret Sauna come to be? It began with COVID. “So this whole thing started in October,” Sarah said. “I had COVID twice back to back, and I was sitting at home for eight weeks, basically losing my mind. I knitted a hat, and then I’m like, ‘What do I do now?’”
The Sauna Business, and a Partnership
“I was looking for something new to do anyway, and I kind of always had this idea to do a sauna business—but I hadn’t seriously explored it,” said Sarah. While she was stuck at home with COVID she started building a financial model for the potential business, along with creating a business plan. “And then I thought, ‘This could actually work!’” she exclaimed.
As soon as she got a negative COVID test, she messaged the Instagram account for Replicant Wine Bar, which was her number one choice of location for the sauna.
“And so I messaged the Instagram account,” explained Sarah. “Mila [short for Gianpiero Milani, the owner of Replicant—and yes, it’s a “Blade Runner” reference] answered within five minutes. We didn’t know each other—he had probably seen me here, but we hadn’t met each other. I showed the idea to him and he said ‘That sounds really cool. And can you come in to talk?’” She came in the next day, and the rest is history.
She appreciates how collaborative he is and how he caught on to her vision so easily. “I didn’t even have to explain a whole lot about the idea,” she said. “He could just like see it, and was getting excited about it, too. He thought this was a great way to use the space.”
When Marco at Mudd Works heard about, he, too, was excited about it and wanted to support the project.
What Type of Sauna Is the Secret Sauna?
I wondered if she was going to encourage any specific type of sauna culture—the two that came to mind immediately were Finnish and Russian. She replied, “It’s a PNW-type of sauna, but I think that I’m kind of trying to emulate the Finnish style. I don’t have Finnish roots, so I’m not trying to like culturally appropriate it or anything. But I think that’s the style that a lot of people are familiar with.”
Sauna room (Meg Cotner – Bridgetown Bites)
The Secret Sauna Is Social
Sarah says she wants to create a sauna atmosphere that is social, a way for guests to connect. “The vibe that I really want to go for is making this more of a social experience,” she explained. “Not like at other saunas that I’ve been to, where you’re kind of sitting silently, everyone’s quiet, and you’re almost afraid to make noise.”
She continued, “The sauna experiences that I’ve liked the most are where strangers are talking to each other and maybe even making friends and plans for later. And that was part of the vision—if I could be in an environment that is already somewhat social (like a bar and bonus coffee shop), then that was what I was going for when I was envisioning this.”
However, she may consider creating some designated quiet hours, “so people can self-direct into the type of experience they want,” she said.
Managing Your Secret Sauna Session: Inside and Outside
During a sauna session, it usually involves breaks, which could be a cold plunge or simply sitting outside to cool down. Sarah has a number of chairs nearby to sit in, and there is a fire pit to sit around where you can also be social.
Fire pit outside sauna room (Meg Cotner – Bridgetown Bites)
At this point in your sauna experience, you can enjoy a beverage—whether that’s a drink from Replicant or coffee from Mudd Works, or drinks (herbal tea, lemon water, electrolyte drink) that Sarah will provide.
They will also install some showers just to the south of the sauna structure. They want them to be heated as well as having cold water for contrast therapy.
So why a cold shower and not a cold plunge? It’s a practical choice. “Cold plunges in Portland are kind of hard to do ,” Sarah explained. “They’re classified as pools, so then you’re required to have all of the same level of filtration and circulation that a pool has.” This was more involved than her resources could handle. So instead of a cold plunge, you can do a cold shower if you want to. I’ve had this experience at other saunas, and it has been satisfying.
How To Dress in the Secret Sauna
A visit to the sauna during public hours will require you to be clothed (like in a swimsuit or athletic clothes—but not street clothes) but any private events can be clothing-optional. You’ll just need to wrap yourself in a towel when you step outside from the sauna. Next door to Replicant/Mudd Works/Secret Sauna is an auto shop, and there are private homes nearby.
The sauna, seating, and the patio seating for Replicant/Mudd Works (Meg Cotner – Bridgetown Bites)
Additionally, this is a shared space among folks who are eating and drinking things from Replicant and Mudd Works who are not planning to sauna. There is no hard separation between the patio seating area for the two businesses and the sauna side, apart from the big sauna structure itself. That means anyone can stop by over near the sauna and use that seating. “We’re not keeping anything strictly segregated at all,” said Sarah.
Drinking and Eating Inside the Sauna
At this point here will be no food or drinks inside the sauna for a variety of reasons—of course there’s the potential mess from liquids and comestibles, as well as the risky warming of some food; any kind of glass itself could get quite hot, too.
As a solution to help guests keep track of their drinks from the wine bar or cafe, is that there will be set of racks with cubbies for storage.
Collabs With Replicant and Mudd Works
I was curious to see if there were any future collaborations with Replicant and/or Mudd Works on drinks or food. “I would love to like collab on that with them,” said Sarah. “My focus has just been on getting open.” This is fair.
She’d like to talk with them more about ideas they have regarding collaborations. One idea she had was to create promotions—discounts on drinks. or a combo of a sauna sesson and a drink. She has not nailed down any specifics on that quite yet.
Winter vs. Summer
I was curious to learn if the Secret Sauna will be available all year, or just during the winter/colder seasons. Summers can be hot so perhaps a sauna is less appealing then. “My plan initially was that I’d be closed during the summer,” said Sarah. “And Mila wants the backyard space fully back during the summer, so I am committed to moving this on out during the summer.”
In case it wasn’t obvious, the sauna is on wheels.
“And this is a trial year, so we’re going to see how this goes and then see what people want. If I’m still super busy in May, then maybe I would look for another place to be during the summer. I’m just not sure exactly yet.”
Pricing
A social session is $40 for a 75 minute session and $270 for a private session. She is also considering a multi punch pass where it’s like cheaper per visit if you buy multiple sessions ahead of time. She is also considering memberships, but that idea needs to be hashed out a bit first.
Sauna Hours
Right now, she’s planning on having the sauna available to reserve starting at noon with the final slot at 7:40pm. She may adjust that in the future—for instance, she’d like to be open in the mornings, but it requires having enough staff.
They had a little bit of a soft opening last week, and now the places is open for booking!
Also note that the sauna is for those age 18 and older only.
What Sets the Secret Sauna Apart
First, it’s heated via wood-fire rather than infrared. Sarah has strong feelings about infrared saunas. She points out that the two heating elements work in different ways, and she prefers the traditional heat source—wood fire warms your body in a way that is easy and familiar.
Infrared heat has been around a fraction of the time (decades) compared to traditional wood fire (thousands of years). “I don’t think that they have the amount of longitudinal research [for infrared saunas] that exists for traditional saunas,” she said.
That said, she acknowledges that people will gravitate towards the type of experience that they want to have—whether it’s the way a sauna is heated, or the level of social interaction in a particular sauna. “I think the biggest differentiator here is this social vibe that we’re trying to cultivate, and how you can have like a beer or a glass of wine.” Also note there are some food options (pastries, pizza) to enjoy along with beverages in the back by the sauna.
She wants the accoutrements to a Secret Sauna experience to be solid, as well. That’s the hot herbal tea, lemon water, and electrolyte drink; secure changing rooms; a dry floor, secure hooks on the wall, and a shelf or cubby for your things. “We’ve thought through all of those little details,” she added.
This also includes the availability of towels and shoes for rent, swimsuits for sale, in case you find yourself at Replicant/Mudd Works and realize there is a sauna in the back, but you didn’t prepare yourself ahead of time.
Additional Details
Right now she is open five days a week, Wednesday through Sunday. The sauna’s day off will include doing any cleaning that needs to be done aside from what is done throughout the week, and a chance for Sarah to catch up on admin work and other projects for the sauna, too. And, to take a break.
This is a very interesting mix of sauna relaxation, access to food and drink, and an unconventional social opportunity, all in one place in the north section of the Montavilla neighborhood. Replicant/Mudd Works is cozy, the sauna is cozy, and it’s a nice place to hang out in.
Article and photos originally published in Bridgetown Bites by
Meg Cotner
This article originally published in Bridgetown Bites on January 29th, 2026. Montavilla News republished it with permission of the editor and author. All copyrights remain with the original publisher.
Meg Cotner lives in NE Portland and is the editor and publisher of the independent Portland food news website Bridgetown Bites. She is also an active editor and writer, and the author of “Food Lovers’ Guide to Queens” (2023, Globe Pequot Press)
On February 21st, Zwickelmania returns to Oregon, with two of Montavilla’s breweries joining more than 55 other craft beer makers from across the state. Host businesses offer attendees Zwickel tasting pours from the fermentation tanks and guided brewery tours. Montavilla Brew Works at 7805 SE Stark Street and Threshold Brewing & Blending at 403 SE 79th Avenue will again participate in this annual celebration of local beer makers. Event organizers will offer free sober transportation between sites via a network of shuttle buses, which should broaden participants’ exposure to Portland’s selection of independent brewers.
Zwickelmania is an annual celebration of Oregon craft beer during Oregon Craft Beer Month, organized by the Oregon Brewers Guild. Member breweries open their production facility to the public for a behind-the-scenes view of their operation and to offer unique sampling opportunities. The event’s name stems from the industry term Zwickel, describing the valve or sample port mounted outside a cask or tank. Brewers use those ports to test the product during fermentation, and this annual event allows people 21 years or older to taste beer from a producer’s perspective.
The 2026 beer-centric program offers a safe way for event attendees to visit more breweries through a free shuttle service that transports them to 16 participating Portland establishments. Attendees can catch one of six vehicles driving on two routes throughout the Eastside. This service allows drinkers to experience the event in several neighborhoods without getting behind the wheel or losing time taking indirect public transit. The participating businesses want people to enjoy the experience without overindulging while learning about the region’s craft beer producers. “We have bags of pretzels we’ll probably put on the tables to keep people eating and keep them hydrated,” said Michael Kora of Montavilla Brew Works. “Because if you get on the bus and even hit half of one of these routes, that’s a party.” During the event hours of 11 a.m. through 5 p.m., buses will depart from each location approximately every 30 minutes. The two shuttle routes overlap at Migration Brewing on NE Glisan Street for riders to transfer. However, there are too many participating locations to reach them all via the bus service during the event timeline, so people must plan to visit their favorite locations first or decide to explore some new beer makers.
Montavilla Brew Works at 7805 SE Stark Street
Kora explained that Montavilla Brew Works has always made beer production front and center in its tap room, with the fermentation tanks only protected by a table-height wall and a roped-off entrance. “I think you can go to a lot of breweries and there’s a pub out front and there’s some stainless [tanks in the back]. I guess there’s a brewery back there, but we’ve always liked to have it showcased,” Kora said. “So on a day like[Zwickelmania], it’s even more fun because people can cross the line and go into our workspace and hang out with us.” The brewery will be open from 11 a.m. until 9 p.m. on Saturday, with the last tour starting around 4:30 p.m. People on the tour can have free samples at the brewer’s discretion, but patrons must pay for anything ordered at the bar or from the Oi! The Sausage food vender working the event. Kora said he will release a new Scottish Porter at the event, adding to a line of brews he has created that honors his heritage. “My mom came here when she was eight years old with her family. Cruised into Ellis Island, signed papers, and moved to Michigan. My grandparents started a family and started a new life. So I get to be a first-generation American,” recalled Kora. “Scottish beers often are thought of as very heavy, big alcohol, dark, which is true in some of them. But the Scots drink a lot of lager, they drink IPAs, they drink porters. So we’re starting to look into more historical styles and bring them out. It’s a cool story to tell, and they’re really good beers.”
Threshold will open for brewery tours every hour starting at 11 a.m. People can also find special beer tappings, unique food menu items, a prize raffle, and a live DJ. The Threshold team also created an “Ultimate Zwickelmania Survival Kit” consisting of wearable snacks, hydration, energy boosts, Underberg digestif bitter, a shuttle map, and a glossary of brewhouse terms. These are offered on a first-come, first-served basis to Threshold visitors while supplies last.
Threshold Brewing & Blending at 403 SE 79th Avenue
Zwickelmania’s organizers gear the event toward craft beer enthusiasts who can sample directly from the Zwickel port, find unique beer releases, take tours, and meet brewers who provide educational talks. Kora also stressed how important it is to reach a wider audience that may not know about the breweries in Montavilla. “Zwickelmania sometimes brings out people that are not as familiar with us, or the brand, or the neighborhood. And so that’s where I get really excited.” Some host locations will offer food and beer pairings or specials. This non-ticketed event will only cost the price of beer and food at each location. Designated drivers can also find non-alcoholic drinks at the event. Oi! The Sausage will start selling grilled single sausages on a bun at Montavilla Brew Works in the afternoon. People interested in attending should visit the Zwickelmania website for more information and an up-to-date list of participating brewers.
Brewer lead tours, meet the brewer, zwickel samples
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On January 22nd, Portland’s first free-standing Chick-fil-A restaurant opened in the Gateway district across from Mall 205. The store is unique in several ways from the other locations in the outer Portland area. It has a larger kitchen than most stores, a kids’ play area less often included in new facilities, and no drive-through window. Instead of hosting lines of cars, the fast food destination will serve guests with a digitized version of a drive-in model, allowing customers to park and order via a mobile app, with meals brought to the vehicle. First-time franchise operator Austin Morrow has worked toward this moment since age sixteen, learning all he can about building an inclusive, family-oriented establishment.
Kids’ play area
For the last 12 years, Morrow has dedicated his career to Chick-fil-A, with the last four spent in the Leadership Development program. That helped in the competitive process to become an operator. In this franchise model, the company owns the restaurant building and equipment, but operators control the local business. “I have 100% flexibility. I rent the space from Chick-fil-A, but I am an independent business owner, and all the staff work in my organization here. I have direct influence on how I give back to the community, how I serve my team, and how I can offer opportunities for my team,” explained Morrow.
Franchise operator Austin Morrow
Morrow moved to the area last September, but had visited before when considering the opportunity. “When I was looking at coming to Portland, I went down [to the Clackamas location] and met with Brian Davis, the operator there. Just like me, he’s from the south, and he moved his family up here,” said Morrow. What he found was that most people did not have direct experience with the company on the West Coast, which allowed operators to shape the experience in a meaningful way. “In the south, Chick-fil-A is everywhere, so to be able to come to a community where it might be that first bite… there’s something special about when you’re sharing that first impression.”
Unlike the auto-focused Clackamas store, this location will need to serve customers arriving in a variety of ways. “I think we’re going to be pretty foot traffic heavy,” said Morrow. “We have a lot of people who walk or use public transportation. Even my team members live really local in the community and walk here to work, so I think we will be a high foot traffic area.” Additionally, the city’s building code did not allow them to build a standard fast-food restaurant targeting people in vehicles. The Portland City Council voted in 2018 to prohibit new drive-through construction within commercial zones. Although this project is a near-complete renovation of an existing building, the structure never included a drive-through service window, which prevents it from qualifying for a prior-existence exemption. This project dates back to May 2022, when the national fast food chain explored development at 9950 SE Stark Street, opting to renovate the original structure to maintain its nonconforming use of the existing site for food service. The 1984-era structure previously hosted Rax Roast Beef, Tony Roma’s, and Hooters restaurants before converting to Mystic Gentlemen’s Club and later Venue Gentlemen’s Club.
Delivery Driver entrance and numbered parking stalls for app orders staff will bring to customer’s cars
Although they have improved pedestrian infrastructure around the property, the freeway-adjacent location will continue to attract motorists. Without the drive-through option, Morrow and his staff will be creative to meet customer demand. “We have 15 curbside spots where we’ll be offering a similar experience [to other locations] where you don’t have to get out of the car, and we’ll bring the food to you,” said Austin Morrow. “They can order ahead of time, or they could park and then order in the parking spot.” The dedicated and numbered stalls are at the northwest corner of the parking lot, adjacent to the delivery driver entrance. People working with DoorDash, Uber Eats, and Grubhub have a dedicated, inside, welcoming space to pick up orders. Delivery apps can make up 10 to 30% of a day’s orders, and having the separated space helps get them on the road faster without imposing on customers in line.
Delivery Driver pickup counter
Morrow said that customer experience is paramount to his efforts in Portland, but he also wants to support the nearly 100 employees joining his team. “My mission is to exceed the expectations of my guests and my team members. I want to be a premier employer for the team that’s working here, explained Morrow. At the base level, that is with a paycheck and a meal. “Sometimes we’ll have team members who come in and may not have food at home. This [shift] may be their only opportunity. So I want to make sure that they can have a hot meal for free that day.” Morrow said that he also wants to help his staff beyond their time at Chick-fil-A. “One thing I’m going to offer is I’m offering is a program where they can go to college. If you can work 30 hours a week, that will enable you to be able to go to college and hope for a better future. Because it’s not my hope that someone joins this organization and stays here for the rest of their life.”
In addition to staff support, the organization encourages locations to participate in the Chick-fil-A Shared Table program, donating leftover protein to groups feeding the community. Morrow selected the Highland Christian Center to receive unserved food items that are cooled and ready for storage for use in the church’s meal program at 7600 NE Glisan Street. With this program, community kitchens will receive unused chicken that can be incorporated into other dishes. So recipients will not get the traditional sandwiches and may not know where the protein came from, but the leftover food will go to good use, feeding people with limited access to food. This philosophy of sharing food started even before the doors opened. “We’ve been training here [ahead of opening] so we actually donated a thousand sandwiches within the community, and so we use that as an opportunity to train our team,” said Morrow.
Morrow explained that he is committed to joining the community and improving the area around his store. “I want people to feel that local ownership aspect. We operate under a large brand that says Chick-fil-A, but I want people in the community to feel like this is a local organization.” He expressed how much he appreciates Portland’s cultural and intellectual diversity, noting that people have been far more welcoming than he anticipated. “It’s my hope that when you come into my restaurant, you’re going to see through my team members, all different backgrounds, all different walks of life. And it’s my hope that we can create a culture in our community that everyone is welcome in this restaurant,” said Morrow. Starting today, the Chick-fil-A Mall 205 location will open from 6:30 a.m. to 10 p.m., Monday through Saturday. They anticipate significant demand during the first few days and recommend people consider parking in the Mall 205 parking lot and crossing SE Washington Street if the main parking lot is full.
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On December 19th, Portland Water Bureau (PWB) announced a complete switch to groundwater from Portland’s Columbia South Shore Well Field in response to higher amounts of organic material suspended in the Bull Run Watershed after this week’s heavy rainstorm. City ratepayers receive water from two primary sources that utility operators can switch between or blend together based on supply and environmental conditions. Groundwater sources are often activated by PWB during the dry summer season, as the Bull Run water supply diminishes in capacity, and they try to extend its availability by mixing the two sources. However, water from wells can take over for Bull Run if that source is threatened by wildfire contamination or by turbidity from excessive rain.
A similar event occurred in November 2022, when a massive rain event increased the flow of streams feeding the Bull Run watershed, contributing to a rapid increase in organic material washed into the supply, which takes time to settle. Almost a million people depend on water supplied by the Water Bureau. Long-term investments have added well-water sources to the City’s water supply, enhancing resiliency against weather-related events. The new Bull Run filtration facility, when it comes online, should reduce the need to switch to groundwater after storms. Federal water quality regulations require PBW to activate the extra water treatment capability by September 2027. The filtration facility will remove sediment, organic material, and other contaminants, including disease-causing microorganisms that could threaten drinking water safety.
The Portland Water Bureau assures residents that the Columbia South Shore Well Field water supply meets or surpasses all federal and state drinking water regulations. However, they make it a policy to notify the public when activating groundwater sources so sensitive water users can take precautions. Ratepayers can sign up at the Portland Water Bureau’s website to receive notifications regarding changes to the water system. In 2022, that took less than 30 days. Customers with questions should call the Water Line at 503-823-7525 and watch for updates to this article when Portland’s water system returns to 100 percent Bull Run watershed-sourced water.
Update December 27, 2025: The Portland Water Bureau reactivated the Bull Run water supply after elevated turbidity from heavy rains subside. It can take up to two weeks for the system to completely clear of groundwater and deliver 100% watershed sourced water. Ratepayers may notice a tea like color in the Bull Run water as harmless fine organic matter continues to settle within the reservoirs post storm.
Article and photo by
Jacob Loeb
Promotion: Check out East Portland News as it continues to advocate for and report on outer East Portland. You will find frequently updated articles and an archive of more than 5,000 stories written over the past 20+ years alongside a robust Community Calendar of events.
Once again, the opening of Red Shed Christmas Trees officially starts the holiday season in the area with the reopening of its Montavillage market in the Vinje & Son’s parking lot near SE 78th Avenue and Washington Street. That festive start leads to the public Tree Lighting Ceremony on Saturday, December 6th at 5 p.m. in the Public Plaza at SE 79th Avenue and Stark Street, featuring a Red Shed tree. Then, local businesses have a host of WinterFest activities planned throughout December to keep people in a celebratory and giving mood.
Tree Lighting Ceremony December 2024
Montavilla’s only seasonal tree lot in the historic downtown has grown into a winter holiday market over the years, with youth activities, handcrafted gifts, baked goods, standard wreaths, and the hard-to-find juniper wreaths. These offerings are in addition to Douglas, Nordmann, and Noble Fir trees of various sizes. That tradition almost ended after a disappointing series of targeted thefts in 2024. “It was super discouraging. We were hit three times in one month, and I didn’t know if I was going to be able to open it this year. But so many people reached out to say, ‘You’re a big part of the community, and we would really hate to see you go.’ That just meant the world to us, so we pulled out all the stops, and we’re trying to recover,” said Red Shed owner Lesle Janssen. She notes that the Montavilla East Tabor Business Association (METBA) and neighbors are providing the support needed to make this a better year. Janssen did not want to dwell on the negative side of things because it distracts from the spirit of the holiday season, which drives her annual efforts. “You know, it’s been a crazy year, and we just really want to maintain that sense of community. We’re not here just to sell trees, we’re here to be a part of a community.”
Customers from previous years will recognize many vendors selling their works in the boutique gift booth. They feature pottery and soaps from Shane Reaney Studios, and those looking for a mood-setting addition to their centerpiece can find distinctive beeswax candles from Hannah Miller through her company, Waxing & Raining Handmade Goods. “She has beautiful Christmas tree wax candles that are gorgeous and some morel mushrooms,” described Janssen. The boutique will also carry “pocket mistletoe” made from pet-safe materials to avoid poisonings. PumpkinPatchHandmade sells knitwear, and the shop now offers “Red Shed Montavilla” embroidered waxed ball caps by Rustek, featuring weather-resistant properties made from sustainable natural materials. Shoppers can also purchase McTavish Shortbread confections as an edible treat while supplies last. These baked-to-order items are a special treat rarely available in small quantities and often sell out, but Janssen plans to have a good supply.
“Red Shed Montavilla” embroidered waxed ball caps by Rustek
This year, they have wood ornaments featuring artwork from Grace Babcock’s Graceful Botanical designs. They feature burned natural imagery on the wood pucks made from tree ends. Sugar pinecones have returned as a holiday decorating option sold by Red Shed. Janssen said they are “huge,” measuring 6 to 14 inches. “They’re really good on table runners around candle displays. You can take two of them and twine them together and put a bow on them as door ornaments,” said Janssen. “They’re just so incredibly beautiful, and they hold up well in water for a cylindrical display of a bouquet. You sink one of those into your glass instead of using stones, and they look amazing.” This year, they have unique crescent-shaped swags. “A swag is a half-round wreath, and we’re making those in-house this year, and people can come watch us make their swag,” explained Janssen.
Red Shed trees come from Greg Smith’s Molalla Tree Farms, where they locally harvest trees raised with minimal pesticides. With 200 acres of naturally grown product, Janssen values the dependable relationship with the Molalla, Oregon, grower. “Our trees are looking really, really good this year. Even though we had a really hot summer, we had just enough water to get them good”, said Janssen. However, she noted that some varieties were not so lucky. “We are not selling grands this year. They did not weather very well.”
As in years past, the owner’s mother, Janie Janssen, assembled 400 bags of special supplies for kids to craft with, but they are available only while supplies last. The lot also offers a large outdoor-themed backdrop for family photos. Additionally, for people interested in a wintry brew, a collaboration with Montavilla Brew Works grants tree purchasers a special deal on local beer. Customers will take their “Tree Cookie” token a block over to 7805 SE Stark Street and receive a discount on a four-pack or growler refill.
Wood ornaments featuring artwork from Grace Babcock’s Graceful Botanical
Red Shed Christmas Trees is closed on Thanksgiving and officially opens on Friday, November 28th. As early as November 21st, shoppers began walking in to buy a tree and gifts, showing eagerness to start celebrating their winter traditions. “People were calling me early this year asking me when we were going to open,” recalled Janssen. They allowed people to come in during setup hours and shop as they have in the past. However, this year’s demand was higher than expected. “We’ve just been selling trees like crazy,” remarked Janssen.
“pocket mistletoe” made from pet-safe knitted materials
People can visit the tree lot every day between November 28th and December 23rd. They open from 10 a.m. to 8 p.m. Sunday through Thursday, with extended hours to 9 p.m. on Friday and Saturdays. Janssen also noted that they can hold trees past the closing date for culturally specific customs. “If Russian Orthodox customers would like us to save them some trees, we can also do that.” That community often follows the Julian calendar, placing Christmas on January 7th, and tree purchases occur later in December. Due to the adjacent parking lot closure, they ask visitors to park on the street and then hold a parking spot in the limited space for customers to load their tree.
Rows of trees and a sign noting cash only sales on the lot
Whenever people celebrate the winter season, METBA businesses are collaborating to support the community with music and festive cheer. From December 1st through the 20th, patrons of participating local storefronts can use the “Shop Local Montavilla” passport to earn stickers toward a raffle entry. In addition to the December 6th Tree Lighting Ceremony, Board Bard Games at 7960 SE Stark Street will host a Santa Party on December 13th with a free family event. Starting at 11 a.m., attendees can enjoy cocoa and a treat while taking a festive photo with Santa. Business district celebrations wrap up on Saturday, December 20th, with the “Merry Montavilla SoirÉe.” Starting at 4 p.m., people can enjoy food and drink specials across Montavilla while earning double stickers for the Winterfest passport.
METBA also notes that this is a season of giving. Many supportive groups are working in the area, and they can always use donations. This year, the business association’s sponsored donation drive will accept food, kids’ clothes, adult coats, laundry cards, Fred Meyer gift cards, and toys for the Vestal Elementary School PTA to distribute to families in need. People can drop off donations throughout December during the WinterFest events and at the Montavilla Burgerville at 8218 NE Glisan Street.
Disclosure: Lesle Janssen provided a free sample of “pocket mistletoe” to MV News
Article and photos by
Jacob Loeb
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On November 13th, Endless Wonders Books opened a sales corner at Hungry Heart Bakery, 414 SE 80th Avenue. The new integrated business relationship between the distinct companies adds operating hours to the storefront while offering a selection of titles featuring marginalized communities or written by authors identifying as members of underrepresented groups.
Owners Zo Nicole and Mags Burke created Endless Wonders Books as a mobile and online bookstore before meeting Hungry Heart’s owner, Jax Hart, at a pride pop-up event at the Jupiter Hotel. That introduction eventually led to the book seller’s first store location after a string of positive interactions, bringing them to the neighborhood. “We did the street fair circuit this summer, using it as an opportunity to meet different neighborhoods. We had a really good time at the Montavilla Street Fair and knew pretty quickly that we were ready to think about something more long-term, rather than going to new places every weekend,” recalled Burke. “We did a three-day pop-up here in [Hungry Heart], and it was really fun and felt good. So we asked Jax if we could have a longer-term conversation.”
Nicole describes themselves as a lifelong reader who grew tired of a tech career and used a layoff as the catalyst to pursue a dream of opening a bookstore that would surface works that include often overlooked or inaccurately represented communities. “I grew up never really seeing myself necessarily represented in literature, and I know that’s true for a lot of other people. I also believe that being able to read stories of folks that are from different backgrounds as yours can help build empathy and understanding.” explained Nicole. They felt uplifting those stories “severely underrepresented across traditionally published books” was critically needed in this current point in America’s social trajectory. Burke added that they “hope that having a bookstore with this focus will give people avenues to drive towards action, not just reading books and expanding their perspectives but also letting that impact them to take action in some ways.”
Although the titles selected by the booksellers are purpose-driven, they created a general-interest bookstore that carries many genres and serves a wide age range of readers. They have picture books for preliterate customers alongside titles written for middle graders, young adults, and adult readers. Visitors will find books shelved in a traditional manner that honors the content ahead of the community. “We don’t categorize by identity. We categorize by genre,” explained Burke. “Within a genre, multiple identities are represented because we believe that integration is how we actually exist in the world. We don’t have a black southern American versus a Nigerian section versus an AAPI (Asian American and Pacific Islander) section.” The store staff can help customers find works by or including specific identities, but that is not how they anticipate customers will browse the bookstore’s catalog.
The bookstore’s path to brick-and-mortar has progressed quickly, and the owners feel that they will one day expand into a dedicated space. However, the embedded store within the Hungry Heart Bakery feels like an ideal location to meet readers outside the digital world, allowing people to connect with others while exploring written works. “One thing I love about growing up and going to indie bookstores is grabbing a book off the shelf, finding a comfortable chair, and reading the first chapter or picking out a couple of poems from a poetry collection,” said Nicole. “Just seeing if you’re vibing with it or not.” The partners also envision the store as a place to help people find books to gift to readers who are not seeing the subjects they want elsewhere. “It’s one of the most fun moments if someone comes in saying, ‘my 15-year-old is bored with reading this and starting to get interested in that, can you help me pick out a book?'” said Burke. They will have hundreds of titles available on the shelf and even more available via the online store. The offer local delivery in a six-mile radius centered on SE 58th Avenue and Division Street.
Endless Wonders Books has overlapping hours with Hungry Heart Bakery: 8 a.m. to 6 p.m. on Thursdays and Fridays, and 8 a.m. to 5 p.m. on Saturdays and Sundays. In the morning, the bakery staff can assist customers who are looking to buy a book, a gift card, or other merchandise the bookstore sells. Zo Nicole starts work mid-day, recommending titles to shoppers and covering Hungry Heart’s sales counter. “The Hungry Hearts staff will be able to ring people up for their bookstore purchases in addition to their coffee and pastries, burritos, whatever else they’re getting. And then I’m coming in by noon every day. I’ll be here to help folks with book recommendations, ringing them up for any cards or prints, and I’m also keeping [Hungry Heart’s] coffee and pastry service going into the evening,” said Nicole.
This dual-occupation of the SE 80th Avenue storefront off the Montavilla SE Stark main street adds four hours to the popular Hungry Heart Bakery while bringing a bookstore back to the area. The owners encourage readers to stop in and browse the titles, and they will gladly speak with customers about expanding the selection to meet the literary needs of visitors. The shop strives to showcase the works of small publishers, and visitors are likely to find titles and voices not well represented in other bookstores.
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In 2021, two Portland restaurateurs partnered to build food cart pods that better support the local culinary entrepreneurs they host, recently opening the Hawthorne Street Food and Bar location at 4225 SE Hawthorne Boulevard. The team working under the B&U Properties name intended to open their first pod at SE 82nd Avenue and Ash Street. However, uncertainties around the former State Highway’s transformation prompted them to refocus on a second site, 40 blocks west, that officially opened in April.
Ben Bui and Uday Seelam formed B&U Properties LLC, which references the initials of their first names, and promptly used the Limited Liability Company to purchase the parking lot north of 322 SE 82nd Avenue and the RV Sales lot at 218 SE 82nd Avenue within a few months of each other, securing a large corner lot for their future venture. The restaurant operators formed the cart pod development partnership after they identified a shift in consumer preference towards more outdoor dining and takeaway food service. Seelam runs Dwaraka Indian Cuisine on SE Hawthorne Boulevard, and Bui owns Fish Sauce on NW 17th Avenue. The pandemic-era shutdown of indoor dining accelerated the previously slow-moving consumer trend away from table service, transforming behavior nearly overnight. That behavior continued beyond restrictions, and Seelam saw an opportunity to build food cart pods that better support cart operators and provide customers with restaurant-like amenities while still offering the menu diversity and fresh air experience that carts are known for.
RV Sales lot prior to closing and site demolition. Future cart pod location
When they bought their first property in 2021, 82nd Avenue was still a state highway under the control of the Oregon Department of Transportation (ODOT). However, officials were making progress transferring street ownership to the Portland Bureau of Transportation (PBOT). Advisors to B&U Properties recommended that they wait until after the jurisdictional transfer and subsequent roadway improvements before submitting building permits on the project. “We were ready to go, but our architects said, ‘ODOT is about to hand it over. It would be a lot easier for you to deal with PBOT than ODOT,” recalled Seelam. “Some of the contractors who give us feedback built The Yard at Montavilla and a couple of other things on 82nd. They said, ‘dealing with ODOT was really painful and it will just set you back months and months on construction.'” As they waited on the SE 82nd project, a former Miller Fence property—repurposed as a personal storage facility—on SE Hawthorne Boulevard became available. When the seller lowered the lot’s price to a suitable amount, B&U Properties purchased the land, and the City approved the permits for the location transformation into a cart pod in 2024. The team reused many of its design strategies planned for 82nd Avenue on this site, focusing all efforts on its construction and launch.
Covered outdoor seating wit hover head heaters
The cart pod’s design stems from experience gained through conversations with cart operators and personal experience in the food service industry. Seelam opened a food cart in 2016 in the Cartlandia pod, now called Springwater Cart Park, and his two years running it helped shape how he wanted to operate his food cart pods. He explained that some older pods only provided power for tenants and did not offer water, sewer, or gas lines. “Propane was dangerous for a lot of people; they hated it, said Seelam. A September gas explosion at the site of his former cart stands as a prime example of the dangers. The Hawthorne Street Food location offers its 14 tenants gas lines with safety disconnects, along with water, power, and wastewater hookups. It also features site security for enhanced protection against theft, which can be a common burden for cart operators in more exposed locations. Bui and Seelam’s food service background makes them aware of challenges in the industry and informs their approach to making an appealing space. Even a simple choice in ground covering impacts how tenants and customers perceive the pod. “They love the concrete. In the summertime, customers can bring their pets and don’t have to worry [about their feet]. It actually keeps the area cooler compared to asphalt,” remarked Seelam. He also explained that full restroom facilities are essential. “If I’m a customer, I don’t want to go there if I don’t have hot water to wash my hands with soap. If I just have a porta-potty, it wouldn’t look appealing to even eat in the pod,” said Seelam.
Other key attributes they built at Hawthorne Street Food and Bar include indoor seating and a bar with both interior and exterior ordering options. Having a large permanent covered outdoor structure with heaters is central to the design standard they want to use at all locations. The space should feel clean, modern, and safe. Seelam said people from the neighborhood walk over regularly with their children, so his team ensures there are games to play and that it is a place guests want to stay for their meal.
Indoor seating finished with Mr. Plywood sourced lumber
Over the next two years, Bui and Seelam will concentrate on their restaurants and this first cart pod. Still, they intend to develop their property on SE 82nd Avenue into a dining destination. However, they are scaling back the project’s size to preserve some parking space. Initially, they had not planned to offer many vehicle spaces, assuming most people would walk to the future pod. However, after the adjacent retail businesses asked to rent the parking lot on their property temporarily to help with high demand, it became more apparent that they would need to support at least 15 stalls. This change will have them reduce the total number of carts to under 20 tenants. The large corner property could accommodate more vendors, but they aim to expand on the features offered at the first location by creating a spacious, covered outdoor seating area with a stage for performances. Seelam said the dedicated performing area is an aspect missing from Hawthorne, and he believes it will be crucial to the 82nd Avenue location’s future as a community gathering spot.
The Hawthorne location has three carts facing the sidewalk with parking lane seating which will not occur on 82nd Ave
The design team will return to the drawing board on this project when work resumes, according to Seelam. They will bring the best features of the Hawthorne location to this space. They plan to construct the primary entrance on SE Ash Street, keeping the existing retaining wall and maintaining the elevated lot edge along 82nd Avenue. Seelam still feels this is an excellent location for a food cart pod, acknowledging there are other competitors in the area. For him, the location’s proximity to the US Foods CHEF’STORE restaurant supply center, just one block away, and Hong Phat across the street, will make it appealing to food vendors who can restock within minutes without having to drive. He also sees the growth in higher-density housing in the area as an indication that this space will help feed current and future residents in a meaningful way. Future development at the site is contingent upon managing budgets already strained by inflation and expected improvement requirements to the site’s 360 linear feet of frontage. In the meantime, people can visit the Hawthorne Street Food and Bar location at 4225 SE Hawthorne Boulevard to see what the 82nd Avenue project could look like.
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Starting October 26th, youth visitors to the Montavilla Farmers Market can sample a seasonal food item selected from market vendors. Participants aged two to 12 will receive $3 vouchers to spend at a farmer’s booth after sampling the food. For the last decade, this program, highlighting the “Power of Produce”(POP), has run through the market’s winter season. With grant funding from the East Multnomah Soil & Water Conservation District (EMSWCD), the Kids’ POP Club not only helps young people expand their tastes for fresh, local vegetables but also supports market vendors during the quieter winter months.
Volenteer at the the Kid’s POP Club table providing produce samples
Volunteer staff prepare the day’s selected food item on a portable camping stove, sometimes with light seasoning of salt and an organic oil. They then greet kids of all ages, offering samples of the local vegetables available at the market to willing children and their accompanying adults. As a reward for trying the item, appropriately aged tasters receive $3 in “POP Bucks” to spend at a vendor’s booth. Program leaders select the item, working with vendors to highlight foods that they have in significant quantities. Although the $3 voucher applies to a wide variety of items, many people spend it on the produce of the week, provided the child likes it. “We’ll still give them the POP Bucks even if they smell it. They don’t have to like it; they can spit it out. The reward is for just trying it, not liking it,” explained Market Manager Anina Estrem.
The POP Club idea originated in the State with the Oregon City Farmers Market in 2011, and by 2015, the Montavilla Farmers Market had replicated the program at its location. The activities run through the winter market season, this year occurring weekly from November through December 21st and then from January to April 26th every other Sunday. Scheduling the program in a slower season is strategic for the year-round operation. “I think POP Club is often the big reason that people come to the market. Kids say, ‘I want to go get my money.’ Almost every week this summer, a kid would stop by asking when the pop club was going to start. We run it specifically in the Winter to get people out, because otherwise it’d be really easy to stay home and warm and dry. We do have an incredible abundance of produce [in the Winter]. So there is stuff once you get people there,” explained Estrem.
The POP club and the summertime activity Vegucation Station help people expand their ideas about what healthy foods they can adopt into their diet; however, they also contribute to environmental well-being, which is a primary reason EMSWCD funds those programs with grants. “At the Conservation District, our mission is a healthy flow of water, helping people take care of land and water. Farmers are on the front lines of that work, and support for the farmers market is support for farmers,” said Heather Nelson Kent with EMSWCD. “Money goes to the people buying the produce, but the farmers are beneficiaries. At Montavilla’s market, we have a lot of farmers who are using really good farming practices such as low or no use of chemicals, water saving irrigation systems, low till and cover cropping.”
Purple cauliflower sampled to Kids POP Club
For the people and organizations participating in the POP Club, it is a winning program on all fronts. Farmers with good growing practices receive support during slower seasons, and children discover food options that often do not occur to them when it comes to their eating habits. “Yeah, we try to pick vegetables that are a little unfamiliar, so that’s why we stay away from fruit. Most kids aren’t gonna have a problem trying an apple or a pear, but we had purple cauliflower this week. There were definitely some kids who thought that was weird. A couple of kids who just didn’t like cauliflower and didn’t want to try it,” recalled Estrem. “There’s always a pretty good mix of kids that are really eager to try stuff, and then we usually have maybe a fifth of them that will never try. Last year, we had bok choy, black radish, turnips, and fennel. Things that aren’t necessarily considered kids’ foods, but we often get feedback from the vendors on that day that they had better sales of the vegetable that we taste tested.”
