Category: Food and Drink

Community, Event, Food and Drink, Montavilla

Holiday Season 2025 Starts in Montavilla

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.

A festive gathering around a brightly lit Christmas tree, with people celebrating in winter attire, as the evening sky glows in the background.
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.”

A display of handmade beeswax candles in various shapes, including Christmas trees and roses, on a wooden shelf at a market.
Beeswax candles from Hannah Miller, Waxing & Raining Handmade Goods

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.

Two hats stacked on a table, one gray with 'MONTAVILLA' embroidered and one olive green with 'Red Shed Tree People' logo. A tag reads 'THE MOST SUSTAINABLE HATS ON EARTH'.
“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.

A display of various Christmas wreaths adorned with pinecones and greenery, hanging on a wooden wall at a seasonal market.

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.

Wooden ornaments with intricate burned designs hanging next to a display of assorted botanical greeting cards and a red beanie on mannequin heads.
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.

A hand holding a small, handmade 'pocket mistletoe' crafted from green and white materials, with a red string for hanging.
“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.

A snowy path lined with Christmas trees in a market, with a sign indicating 'CASH ONLY' for transactions.
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.

A juniper wreath hanging at a seasonal tree lot, with Christmas trees visible in the background and festive lights strung around the area.

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

Promotion: Montavilla News is supported by contributions from businesses like Build & Paint Portland, a trusted Portland house painting and carpentry company dedicated to renewing and improving homes in Portland. Many neighborhood homes have used this local company to refresh and brighten their homes, and they want to take special care of area residents. We thank them for their support.

Food and Drink, New Business

Bookstore Joins Hungry Heart Bakery

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.”

Interior of Endless Wonders Books store featuring a wall of colorful books and greeting cards, with a large wooden table and chairs in front, and a bright window view.

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.

Bookshelves filled with various titles organized by genre, including New Releases, Memoir, Young Adult, Romance, and Fantasy, in a cozy bookstore setting at Hungry Heart Bakery.

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.

Exterior view of Hungry Heart Bakery, featuring an open sign and 'Endless Wonders' bookstore displayed in the window, showcasing the combined retail space.

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.

Interior of Endless Wonders Books showing a brightly lit bookshelf filled with colorful book covers, a wooden table with metal chairs, and decorative plants.

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.

Article and photos by

Jacob Loeb

Promotion: Montavilla News is supported by contributions from businesses like Greg Beddor – SEO Specialist, an Oregon based digital marketing consultancy. The company markets customer’s websites and provide SEO services to grow their business. We thank them for their support.

Construction, Food and Drink

New Hawthorne Cart Pod Operators Plan to Expand to SE 82nd Ave

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.

A street view of a food cart pod featuring several food trailers lined up, with a colorful banner strung overhead. There is a street sign indicating a pedestrian crossing and a corner lot with a 'Budget Center' sign.
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.

Outdoor food cart pod featuring a variety of food carts and wooden picnic tables under a shelter, with a blue connect four game nearby.
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.

Interior view of a bar with a countertop, shelves containing various bottles, and a chalkboard menu. Decor includes a plant, pumpkins, and wall art.

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.

Interior view of a restaurant with wooden tables and chairs, decorated walls featuring various art and signage, and a large window showing an outdoor scene.
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.

View of a food cart pod featuring a wooden seating area on the left and food trucks on the right, with a menu board visible.
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.

Article and photos by

Jacob Loeb

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.

Community, Food and Drink

Kids are Finding the Power of Produce

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.

A smiling young woman wearing a yellow beanie sits at a market stall with a sign that reads 'Kid's POP Club Power of Produce'. The table is decorated with promotional materials, fresh vegetables, and containers.
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.

A close-up of a bunch of colorful carrots, including orange and yellow varieties, tied together with their green tops visible.

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.

A market display featuring a variety of fresh produce, including potatoes, squashes, and pumpkins, under a banner for 'Lil' Starts Plant Nursery' in Portland, OR.

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.”

Close-up of vibrant purple cauliflower surrounded by green leaves at a farmers market.
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.”

A farmer's market display featuring various vegetables, including green tomatoes, purple daikon radishes, and sweet potatoes, with colorful signage and a vibrant mural in the background.

People wishing to have their children participate can stop by the Kids POP Club booth in the Montavilla Farmers Market from 10 a.m. to 2 p.m. on Sundays or every other Sunday from January through April. The market is currently located on SE Stark Street east of SE 76th Avenue. They are still seeking volunteers to assist with running the booth, and EMSWCD’s community grant program is open for applications until December 17th.

A colorful display of fresh vegetables at a farmers market, including greens, peppers, and root vegetables, arranged in baskets and on a table.

Article and photos by

Jacob Loeb

Community, Event, Food and Drink

Oct 30 Food Bank Benefit

On Thursday, October 30th, Montavilla Brew Works (MBW) will host a food bank benefit with matched food donations to Mainspring Community Pantry and the Oregon Food Bank amid a looming food crisis brought about by the Federal Government’s shutdown. Attendees can bring unexpired non-perishable food items to 7805 SE Stark Street from 3 p.m. to 9 p.m., and the organizer will match that donation with an equivalent amount of similar food items. MBW’s founder, Michael Kora, created the “Snap to It” event to bolster the local systems that support people experiencing food insecurity. Those supportive programs expect to see increased demand after November 1st, when the Supplemental Nutrition Assistance Program (SNAP) will pause due to a funding halt.

As with many of MBW’s charitable events, attendees are encouraged to stay for music and locally produced beer. Band Two-Dimensional Man will perform live at the event, and anyone over 21 who donates two or more food items will receive $1 off their first pint. Kora hopes these incentives and the general goodwill of Portlanders will make an impact in supporting the one in six Oregonians who rely on food benefits, which federal actions could drastically reduce next month.

MBW’s founder Michael Kora on NBC affiliate KGW

On October 1st, after Congress failed to pass 2026 funding legislation, officials told many Federal workers to stay home, while other essential employees were required to work without pay. Programs with unspent and contingency funds could continue to support those operations. However, a recent notice from the U.S. Department of Agriculture says it will not use reserve funds and halt payments to States for its SNAP program in November. In a partisan message on the agency’s website, it blames Senate Democrats for not passing legislation that would reopen the Federal government.

Oregon Attorney General Dan Rayfield recently announced Oregon is joining 21 other states in filing a lawsuit against the USDA, contending that the agency is failing to access billions of dollars in contingency funds designated by Congress to maintain SNAP operations during funding lapses.

A box of De Cecco spaghetti, a can of WinCo refried black beans with jalapeño peppers, and a can of Kroger chunk light tuna on a kitchen counter.
Example non-perishable food items

Even if funding legislation passes or the USDA taps into its contingency money, support for food banks and anti-hunger organizations is needed. The Oregon Department of Human Services (ODHS) implemented federally required changes to SNAP eligibility on October 1st in reaction to the federal law approved in July 2025. The H.R.1 legislation will reduce benefits and increase work requirements for some SNAP recipients, driving more people to alternative food assistance programs. ODHS officials estimate that under the new law, Oregon will need to contribute $385 million annually to the program to maintain current service levels.

People interested in seeing their non-perishable food donations doubled should attend Montavilla Brew Works’ “Snap to It” event on Thursday, October 30th. Others unable to attend but interested in supporting can make donations to organizations like the Oregon Food Bank and Meals on Wheels People, which anticipate higher demand due to changes in Federal funding for food assistance.

Article and photos 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.

Business Relocating, Food and Drink

La Osita Relocates to Montavilla’s Historic Taylor Court Grocery Building

On October 18th, La Osita restaurant completed its first week in a new location after transitioning from a renowned food cart on SE 122nd Avenue to the remodeled restaurant space in the historic Taylor Court Grocery building at 1135 SE 80th Avenue. The breakfast and lunch spot offers dishes influenced by the owner’s Mexican American roots, featuring options for most diners, including several vegan items. Elizabeth Guerrero had initially planned to open her restaurant in the newly purchased building in October 2022. However, she soon discovered that the 100-year-old storefront, nestled in a residential area, would require years of work to transform into the restaurant space she envisioned. The long process of remodeling and relocating required the support of family, staff, and the partnership of co-owner David Doyle. For the staff, the effort was well worth the wait as regulars and Montavilla residents showed up in large numbers to enjoy the breakfast and lunch menu Tuesday through Saturday.

Exterior view of the Taylor Court Grocery building, featuring a blue facade, teal awning, and wooden bench in front.

La Osita PDX opened as a small food cart in January of 2018 after Guerrero and Doyle noticed a lack of good breakfast locations near their home in East Portland. The partners bought their first cart from a friend and found space on 122nd in the parking lot of the Plaza 122 building. With a shared food service background and recipes inspired by Elizabeth Guerrero’s heritage, the owners brought coffee and breakfast service to an underserved area. “The original plan when we first opened the cart was just breakfast, but then people asked, ‘Why aren’t you opening for lunch?’ And I thought Why don’t we open for lunch? So we did lunch,” recalled Guerrero. After an Oregonian article widened La Osita’s exposure, they experienced a wave of new customers and eventually expanded to a bigger cart. Still, business increases, and they brought in more help, with staff peaking at five people on some days. Moving to a restaurant location was an obvious next move for the family-run business. “We were crammed like sardines,” recalled Guerrero.

Interior view of La Osita restaurant showcasing a bar seating area with black stools and a long countertop, with large windows offering a view of the street and neighborhood outside.

Searching for a suitable small brick-and-mortar location near the cart proved challenging for Guerrero and Doyle. An expanded search led to the Taylor Court Grocery, where they instantly saw the potential in the 100-year-old retail space. The buildout took much longer than anticipated. “It had just so much work we had to put into it. There were three layers of flooring tile, and the same with the roof; it was a huge project, and honestly, we didn’t know it was going to be that time-consuming and so much money,” said Guerrero. The owners rented out the house that shares the lot with the retail space to generate revenue temporarily, but they needed loans to bridge the gap. “We used a Prosper Portland loan, a QuickBooks loan. We did a Square loan, and once that was out, we applied again for QuickBooks. Once that was out, we shuffled debt around,’ explained Guerrero. The team almost gave up hope. “I didn’t see the light at the end of the tunnel. I wanted to quit, but I remember somebody said, ‘whenever you think you should give up, that’s the time when you shouldn’t give up.’ I always remember that, and it was all worth it because we’re here now,” remarked Guerrero.

Interior of La Osita restaurant featuring a large wooden table surrounded by metal and wooden chairs, with large windows allowing natural light, and a black accent wall with decorative lighting.
La Osita’s indoor seating for 28 customers

Although three miles from the original cart location, they hoped customers would follow them to SE 80th Avenue, and Guerrero reports they have not been disappointed. “They’ve been very supportive and very happy for us. I was worried that it was going to be a slow incline of business, but it’s been pretty good.” October marks the beginning of the slow winter season for food carts; however, the restaurant’s first week in Montavilla saw summer-level sales. They hired an additional person to work at the location, and Guerrero hopes her daughter will join her at the restaurant on Saturdays before going to college in a year. It is important to her because family participation is already core to this space, with Elizabeth Guerrero’s sister, niece, and brother working there, and because her child was the inspiration for the business name. “The whole reason this is called La Osita is because my daughter,” explained Guerrero. Guerrero and Doyle would playfully add “bear” to the end of her name when she was younger, and Osita means little bear.

A woman working behind the counter of a café, focused on a touchscreen while a large metallic container sits nearby. Shelves in the background hold various kitchen supplies.
Owner Elizabeth Guerrero behind the counter

Elizabeth Guerrero knows she has years of work ahead to pay off the loans and build the business in the Montavilla community. The business owners are selling their old cart because they can not run two locations, and it will help pay down what they borrowed to build the brick-and-mortar location. However, she expressed heartfelt gratitude to her staff who worked in cramped conditions and stayed by her side throughout the years of delays. She is especially appreciative of her sister Maria Guerrero, who has remained part of La Osita since the beginning. She is also thankful for all the customers who supported her dream and the people who helped fundraise for the buildout. Now, she is looking to the future with only minor additions to the menu planned as the team becomes accustomed to the bigger space.

Several of the summer-only drinks, like agua fresca, will return to the menu more frequently, with select new food items planned. I wanted to add Chilaquiles, which is a very popular breakfast item in Mexico, but I don’t want to expand too much because that does make it harder on my cook. I want to add chicken, and I do want to add Mexican bread like conchas,” explained Guerrero. “I can envision somebody buying their concha and their brunch taco and their coffee. That’s the perfect breakfast in my eyes.”

A menu from La Osita restaurant featuring various Mexican-American dishes, including breakfast and lunch options, vegan choices, and add-ons, displayed on a wooden table.
La Osita’s restaurant menu October 2025

People interested in visiting the shop for dine-in counter service or takeout can stop by from 7:15 a.m. to 2 p.m. Tuesday through Friday and 8:30 a.m. to 2 p.m. on Saturdays. The menu features the popular Brunch Taco with melted pepper jack cheese on a crispy corn tortilla, topped with applewood bacon, fried egg, pickled onion, pico de gallo, bell pepper, and salsa. They offer several burrito variations with chorizo, carne asada beef, or steak. Some include eggs to fit in with the breakfast and brunch theme. The meatless options include Vegan burritos, tacos, and bowls. For drinks, they serve French press coffee or espresso-based items with an optional Mexican flavor palate. They offer freshly made green smoothies and a Cocoa banana almond chia smoothie, alongside other canned or bottled beverages.

Menu for La Osita restaurant featuring various coffee drinks, smoothies, and beverages, displayed on a wooden table.
La Osita’s restaurant drink menu October 2025

When the weather turns warmer next year, Elizabeth Guerrero expects to have outdoor seating. People will eventually see the blue “Tabor Ct. Grocery” sign updated with the La Osita name. Still, the building’s new owners are working with a neighborhood caretaker to preserve the original surviving sign panel showing the location’s historic name. The spot is outside the traditional commercial corridor, a short walk from SE Stark Street and 82nd Avenue. They will depend on word of mouth for people to find them, but Guerrero said that has always worked for them in the past. She hopes people will help spread the word that they have finally moved in and are ready to greet their guests.

Article and photos 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.

Community, Event, Food and Drink

Montavilla’s 2025 Fall Crawl and Trick or Treat Events

Starting October 17th, visitors to select Montavilla businesses can pick up a “Fall Crawl Passport” card from participating locations and collect stickers with purchases to earn a raffle entry. Completed passports are due back at Arbor Hall on SE Stark Street or Replicant/Mudd Works Cafe by the close of the event on October 31st. During the sticker collecting and business visiting event, the Montavilla East Tabor Business Association (METBA) will also host a Trick or Treat event on Sunday, October 26th. A printed map shows key participants, and the METBA site displays individual business hours for the candy giveaway.

METBA organized both events as part of its annual tradition to create a safe and fun celebration of Autumn. The idea of a Montavilla pub crawl grew in popularity in 2019 when Threshold opened the neighborhood’s second brewery in the historic SE Stark Street downtown area. The concept grew into a more formalized event as part of METBA’s Harvest Festival and now includes a variety of activities, including a week-long shopping event for a chance to win a prize. Additionally, bars, restaurants, and other participating businesses may offer special entertainment and discounts.

A decorated house at night with colorful green and red lights, featuring Halloween decorations, including skeletons, pumpkin lanterns, and a ghost figure.
Montavilla home decorated for Halloween

Burgerville at 8218 NE Glisan Street will offer a free coupon for a food item with purchase for passport holders. Kim’s Tae Kwon-Do at 9003 SE Stark Street will provide free classes for passport holders on Tuesday and Thursday during the event from 6 to 7:30 p.m. Montavilla Brew Works at 7805 SE Stark Street will host a special beer release on Halloween, celebrating its three new fall/winter seasonal brews. NightOwl Custom Apparel will offer free stickers and treats for those visiting the shop at 7114 NE Glisan Street in costume. The Glisan Fred Meyers branch of OnPoint Community Credit Union, located at 6615 NE Glisan Street, will feature a prize wheel on October 31st and offer candy on all other passport dates.

For October 26th specific activities, Beanstalk Children’s Resale at 8021 SE Stark Street will have “trick-or-treat goodies for the kiddos” from 10 a.m. to 5 p.m. DolFUN Dynamics will host a free Halloween party from 2 to 3 p.m. for children twelve years old and younger at 9260 SE Stark Street, along with a discount of $50 off the first month of classes for new enrollments. Personal Beast at 8119 SE Stark Street is offering a 25% discount on select dog and cat bulk treats from 10 a.m. to 6 p.m. Although not included on the map, Threshold Brewing & Blending, Academy Theater, and Flying Pie Pizza will participate in the Trick or Treat event.

A spooky Halloween-themed display featuring a creepy clown figure with glowing yellow eyes, holding a large lollipop, surrounded by colorful banners and festive decorations.
2023 Nightmare on Taylor Street haunted walkthrough animated creature

Many more locations will participate. An extensive list is available on the METBA Fall Events website page at metba.org. People trying to win the raffle can receive two stickers per purchase of $5 or more from participating locations, and every five stickers counts towards a raffle entry to increase the chances of winning. For a scarier, yet family-friendly event, consider “Nightmare on Taylor St,” featuring The Madhouse of MonstaVilla at 7926 SE Taylor Street. That October 31st event is a haunted walkthrough hosted by a resident who creates an elaborate experience for the neighborhood. As with most years, Montavilla plans to have an active fall celebration throughout the last half of October. Look for these events and more through the neighborhood.

Article and photos by

Jacob Loeb

Entertainment, Event, Food and Drink

NE Glisan Business Fall Event Oct 12

From noon to 5 p.m. on October 12th, businesses on NE Glisan Street, from 70th to 74th Avenues, will host the inaugural “Gored Gourd Gala on Glisan,” featuring food, music, and retail specials. Over 15 vendors and four bands will join the collection of events sponsored by the local businesses as they welcome the community for a family-friendly fall event. People will find vendors in pop-up tents on both sides of NE Glisan Street between NE 71st and 72nd avenues, along with other promotions by area shops.

An advertisement for the inaugural Gored Gourd Gala on Glisan, featuring a large, expressive pumpkin graphic. The event details include a date of Sunday, October 12, from noon to 5 p.m. at NE 70th-74th Glisan, highlighting fall specials, local craft vendors, food, and live music.

The businesses Wildcard Barber, Hinterland, and NightOwl Custom Apparel will present live music on the back patio behind the shops from 12:15 to 4:30 p.m., featuring Base Band, Tragic Lovers, and Diludead. Booth vendors on the sidewalk include Sam Pletcher Goods, Wolf Tea Creations, Yellow Heart Sunshine, Cat Around Stamp, The Way Home Shop, Smash Me Daddy (smashed burgers), Rose City Rec Room, Sister Garden PDX, Think Tank Woodworks, EAB Crafts (crocheted items), Pet Bloc Mutual Aid, Mending Bloc Mutual Aid, and People’s Free Library. Additionally, the majority of businesses on NE Glisan, from 70th to 74th avenues, will open for the event with fall specials on October 12th. Attendees will find other vendors providing face painting and tooth gems. Wildcard Barber will host a flash tattoo artist to offer permanent inking from a set library of artwork.

The NE Glisan business community hopes people will attend their Sunday afternoon inaugural “Gored Gourd Gala on Glisan.” They intend to keep this as a new tradition that attracts neighbors within walking distance and others in the wider community to visit this growing commercial corridor.

Article and photo by

Jacob Loeb

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.

Food and Drink, New Business

Essa Bakery Middle Eastern Desserts

Essa Bakery opened in August within the former Stop By Bakery & Deli space at 8243 SE Division Street. The new bakery’s owner, Essa Abdulsahib, is friends with the previous business owner and learned that the space was available after Stop By Bakery relocated to Beaverton. Abdulsahib is a lifelong baker who brought his father’s traditional recipes and techniques from Iraq to his new home in Portland. The sweet shop specializes in baklava, but also offers a diverse selection of other Middle Eastern desserts, with an expanding menu of options.

Caixa de baklava em destaque na frente, com várias peças de baklava em um tabuleiro ao fundo.
Photo courtesy Essa Bakery

In early 2025, people began noticing a “coming soon” banner hanging in front of Stop By Bakery & Deli’s door, with window advertisements promoting the new shop’s name. However, the storefront on SE Stark Street remained closed for several months, awaiting an official opening date. Nabaa Altaie, Essa Abdulsahib’s nephew, who manages the store’s social media and oversees the shop, explained that sourcing issues with specialized equipment caused the delayed launch of Essa Bakery. Altaie said his uncle had purchased most of his baking equipment from Turkey, and they discovered damaged components during the installation. “Parts kept breaking and we had to fix that,” recalled Altaie. Replacement part shipping times kept pushing back the opening date, but the commercial kitchen equipment was critical to preserving Abdulsahib’s baking methods.

Exterior view of the Stop By Bakery & Deli storefront featuring a 'Coming Soon' banner and advertisements for baklava and other Middle Eastern desserts.
Essa Bakery opened in the former Stop By Bakery & Deli storefront (Jacob Loeb)

Quality and variety are essential to Essa Bakery’s owner and head baker. “We make everything fresh in the back of the store with our equipment. We also are expanding our menu. We’re adding, basically, every Middle Eastern dessert you can think of in the future,” said Altaie. He also noted the shop is working on adding Dubai Chocolate bars filled with kadayif and a pistachio-tahini cream. “We use pistachios from California farms, so they’re fresh. We use Bolivian chocolate, which is the best chocolate you can get, on top. It’s a really popular trend,” said Altaie.

A beautifully arranged box of assorted Middle Eastern sweets, featuring baklava, rose-shaped pastries, colorful cookies, and chocolate-covered treats, displayed in a stylish tin with decorative designs.
Photo courtesy Essa Bakery

Currently, Essa Bakery relies on support from the owner’s relatives to operate. Altaie explained that his uncle is so busy baking that they are having trouble finding time to create a new website, so instead, they focus on Instagram, TikTok, and Facebook. “It’s only family at the moment. Maybe we’ll need help when we expand it,” said Altaie. They are also looking to offer coffee and other bakery items. “We’re also trying to make bread in the near future,” remarked Altaie. The shop already offers savory options, incorporating meats and cheeses into some of their pastries. However, they remain invested in keeping their baklava the featured product at Essa Bakery.

A close-up of stacked pieces of baklava topped with crushed pistachios, showcasing its flaky layers and golden color.
Photo courtesy Essa Bakery

Altaie said they are slowly earning loyal customers, and offering free tastes of their products is often all it takes to win people over. “When they come, they keep coming back because of how good it tastes. They say that the baklava is up to par with what they would have in good, expensive restaurants.” He also explained that they focus on meeting people’s budgets while still committed to quality baking practices. “We have to make it as affordable as we can for people. It’s $20 a pound, which is basically the best price I’ve seen for baklava. Because I usually buy it from food trucks and pay $4 a piece, and it doesn’t compare to our flavor at all,” said Altaie.

Close-up of a tray of baklava with a single piece showcased on a small plate, highlighting the layers and nuts.
Photo courtesy Essa Bakery

Essa Bakery is open Tuesday through Sunday from 10 a.m. to 8 p.m. They want people to stop by often, as they continue to expand the menu with new options that visitors may not know they would appreciate. Altaie also said they would like to learn what customers want to see offered at the shop. He explained they want to be a reliable source for sweet baked goods in the neighborhood and hope people will enjoy what the family-run business has to offer.

By

Jacob Loeb

Promotion: Montavilla News is supported by contributions from businesses like Greg Beddor – SEO Specialist, an Oregon based digital marketing consultancy. The company markets customer’s websites and provide SEO services to grow their business. We thank them for their support.

Community, Construction, Food and Drink

Rebuilding Portland Mercado for a Summer 2026 Reopening

In January 2024, a fire destroyed Barrio Bar and damaged the surrounding Portland Mercado building at 7238 SE Foster Road. Since then, Portland residents have eagerly awaited the dining destination’s restoration and worried as the once vibrant space sat empty. Repair work and improvements began in May, with Summit Reconstruction & Restoration crews continuing to work through the summer thanks to a Prosper Portland grant. The non-profit site operator, Hacienda CDC, recently began fundraising to complete the needed repairs that include enhancements to the space. The organization is currently soliciting tenant applications for the interior units, along with food cart operators to surround the property. When crews complete principal construction at the end of spring 2026, the improved two-story building will feature a new commissary kitchen, enhanced community gathering areas, a ground-floor bar, and rooftop bar space with adjacent terrace seating. Later in summer 2026, after tenants have settled into the space and crews complete site work, the Portland Mercado will welcome back guests for a grand reopening.

This current fundraising effort is the second request for post-fire public support. The Portland Mercado Fire Relief Fund closed in January 2024 after raising a reported $255,726 from individuals, businesses, and foundations. That money helped the displaced operators and did not contribute meaningfully to the reconstruction efforts. Now the project needs additional support from community members and grants to realize the plans for a rebuilt and improved destination on SE Foster Road.

Construction site at Portland Mercado with a blue dumpster, wood planks, and a building under restoration.

Matt Kebbe, with Hacienda CDC, explained that the new space will build upon the successes of its past iterations, while also aiming to enhance the food hall and cart pod property to accommodate more guests and provide opportunities for expanded site activation. He anticipates collaborating with future tenants to create space for a coffee shop or bakery, allowing the Mercado to open earlier than its traditional lunch and dinner service. They are also looking to cultivate a chef’s table type space for experiential dining. “I think if we can pull off an inside chef’s counter, that would be really exciting, and the neighborhood would enjoy seeing that. It could be a space where we host pop-ups. So, a chef could do a residency there for a month or two, or whatever duration they’re interested in. It also gives us an opportunity to showcase some up-and-coming chefs and give them an opportunity to present their food to people,” said Kebbe.

Although the Portland Mercado will feature new tenants, the operators have an interest in seeing as many of the former occupants return as feasible. The displaced businesses include Havana Station, Fernando’s Alegria, Principe Maya, Tierra del Sol, Que Bacano, XoCOTL, Tita’s Kitchen, and Barrio. Some of the culturally rich culinary destinations impacted show intentions of returning next year based on their social media and websites. However, other operators have found new locations or other work. Barrio Bar’s owner, Chris Shimamoto, took a position at the Publican Beer Room within the Collective Oregon Eateries (CORE) food hall on SE 82nd Avenue. He continues to cultivate his community at CORE, and former regulars still make the track to his new professional home.

Rendering of the Portland Mercado, featuring a two-story structure with vibrant pink and blue colors, outdoor seating areas, and a rooftop terrace.
Rebuilt Portland Mercado building rendering courtesy Hacienda CDC

The rebuilt Portland Mercado building will offer divisible space for six or seven tenants inside the structure. The most significant expansion of the commercial space comes from converting the second-story office area into a second bar location that will extend into a covered rooftop terrace. Kebbe explained that they hope a single tenant will run the upper and lower bar service. The management group is also considering reorienting the food cart stalls to expand to the edges and face inward. That would help buffer the space from traffic and add more safety to guests. “I would like to enclose the whole property and create a courtyard out there, so the food carts would reorient towards the sides and towards the roads. We could put some fake leaves [on a fence], or find the funds to build a really gorgeous wall and provide more of a security component to it and a barrier from traffic for the safety of families and small children,” Kebbe said.

Exterior view of the Portland Mercado featuring construction barriers, signage, and a structure undergoing renovations.
Food cart pod covering in old configuration

Work on restoring the main building, which the fire significantly damaged, is progressing according to City-approved plans, aiming to have the tenant take over the space. Those businesses will take over the remainder of the finishing process to meet the specific needs of that group. However, some of the future site enhancements are dependent on financial support from the community and grants Hacienda CDC will pursue. “We’re just really excited for the Mercado 2.0. We think it’s going to be a great opportunity for us to not only bring back things in a way that the community members remember, but we have some improvements that we think that’s going to make it an even better experience,” said Kebbe. However, he noted, “fundraising is really critical to keep the project rolling at this point.”

Kebbe explained that the Portland Mercado is more than a food cart pod and commercial space, requiring other sources of funding than a traditional business location. The operation has maintained a focus on creating accessible opportunities for small businesses breaking into foodservice entrepreneurship. “We’re trying to figure out how to help people create businesses. There’s always been an ethos of the Mercado that has been an incubator or a jumping-off point for people. We’re not envisioning this in an incubator model but still providing opportunities for people to get in and experience running a business in a convenient turnkey environment.”

Banner announcing the reopening of Portland Mercado in Spring 2026, featuring an artistic rendering of the renovated building in pink and blue, with people gathered on a patio.

Work on the Portland Mercado will continue well into 2026, but site operators are exploring ways to bring some cart vendors on-site before the project’s completion. Kebbe noted that having early tenants is complicated due to construction schedules and worker access, but he would like to see the site active again as soon as possible. He also wants to restore the space as a community resource, where it can host farmers’ markets and other events for the growing population in the area. People should expect significant progress to be completed in spring 2026, followed by places opening to customers in the summer months.

Article and photos by

Jacob Loeb