Outside my political concerns, there's my "job" of promoting our daughter's new company, Happy Cup Coffee, batch roasted in Portland by people with potential who are clients at Full Life. There have been a couple of developments since the roaster was visited on a morning TV show in February.
HAPPY CUP has added to its signature tee-shirt and coffee cup a large canvas tote bag (only available in Portland with purchase of two bags of coffee). Of course, I want a smaller one for knitting.
All their roasts, including an espresso blend are on the shelves at the five Whole Foods Markets here. We were excited when the little brown bags went on the shelves at the first one, the Fremont store in the Northeast.
Then there's the hands-on contest, "Roaster for a Day," described here on the blog, Caffeinated PDX:
"If you live in Portland for very long, the city’s culture starts growing on you. Whether you start to feel the urge to “put a bird on” everything, or to raise chickens in your back yard, spending time in Portland gives you a new perspective on life...Happy Cup, a new Portland coffee company, is holding a contest that sits at the intersection of Portland’s coffee culture and its DIY culture....
"The prize for the contest is a free class on how to roast your own coffee. Mr. Green Beans, a.k.a Trevin Miller (who currently does the roasting for Happy Cup), will hold a private roasting class for you and three of your friends. During the class, Miller works with you to create a signature blend customized to your own taste preferences. You will spend up to half a day with him, learning how to select the right beans and how to roast them to just the right point for full flavor."
And go home with 52 bags of coffee! Portlanders can enter at the Happy Cup Facebook page.
MOM MARKETING continues to be my distribution method for giving out samples of Happy Cup Coffee beans. Kathryn LaSusa Yeomans is the talented chef we met two years ago on our first visit to Saturday Portland Farmers Market, in the Park Blocks on the Portland State campus.
She cooks up hot specials, most using mushrooms from Roger Konka's Springwater Farms next door. We usually overindulge; her egg and mushroom sandwich is hard to resist. In these photos the Market is at its Winter location, a few blocks south at Shemanski Park. Though a smaller venue, there are still a wide selection of locally grown raised vegetables. Ron and I have become serious kale eaters.
Kathy has printed recipe hand outs for dishes prepared. After eating Hungarian Mushroom Soup, we tried it at home. Terrific. Here's the menu for that day on her website, The Farmer's Feast, always on my blogroll.