Covindustry-19

Tune-in to our Covindustry-19 Bonus Episode talking about emergency preparedness and producing a disaster preparedness plan. A breakdown of the basic steps you can take to approach disaster in a productive and efficient way. An opportunity to create a plan with your loved ones to protect yourself and the people you care about by being prepared when disaster strikes

American Red Cross. “Survivor Kit Supplies.” https://www.redcross.org/get-help/how-to-prepare-for-

emergencies/survival-kit-supplies.html

Oregon Office of Emergency Management. “Individual Preparedness.” Hazards and Preparedness. 

https://www.oregon.gov/OEM/hazardsprep/Pages/Individual-Preparedness.aspx

Portland Bureau of Emergency Management. “Annex D | Evacuation Plan.” October 2017. 

https://www.portlandoregon.gov/pbem/article/668061

Ready.gov. “Make a Plan.” https://www.ready.gov/plan

Covindustry-19 comes out of our hiatus for a special episode with my dad, Chuck Wolfe, as we focus on his most recent book, Sustaining a City's Culture and Character: Principles and Best Practices. A brief look into concepts the book offers that explore a city's culture and character. Also, from my own curiosities, defining what the term "resilience" means when applied to disaster and comparisons to the ideas outlined in Chuck's book.

Barrios, R.E. 2016. “Resilience: A commentary from the vantage point of anthropology.” Annals of Anthropological Practice. 40(1): 28-38. 

Cutter, S.L. 2016. “Commentary: Resilience to what? Resilience for whom?” Geographical Journal. 182(2): 110-113.

Wolfe, Charles R., and Tigran Haas. 2021. Sustaining a city's culture and character: principles and best practices. London: Rowman & Littlefield.

On this episode of Covindustry- 19: We have the pleasure of speaking with Stoller Wine Group's Vice President of Consumer Sales, Tracy Timmins, who has been an active member of the Oregon Wine Industry COVID-19 Task Force. Tracy began her wine journey in 2000 at Columbia Winery in Washington and became fascinated by the many nuances involved in a grape’s journey from field to bottle. She kept close ties to the wine industry through part-time positions as she honed her sales and management skills in other industries. Tracy joined Chehalem in 2014 as part of the direct sales team. In 2019, she was promoted to Vice President of Consumer sales, overseeing the Chehalem and Stoller Family Estate brands.

Shilling Canning Company is a modern American restaurant in The Navy Yard area of Washington, DC.  Owner and Executive Chef Reid Shilling and his wife Sara Quinteros-Shilling, Partner + Business Development, discuss the excitement of opening their dream restaurant, then being subject to navigating a pandemic within its first year of operation. A deeper dive into the initial pivot, the continual growth, and their thoughts on the current climate and future of the industry. 

Covindustry-19 is back after a short pause with our first episode featuring hotel industry workers on the east coast! Laura Bombardi and Gina Cerra join from Miami, FL and discuss their take on the hotel market and travel industry. We welcome back Calvin (revparblems, revpartravels, and his newest venture, revparmedia) and his wife, Anna (revpargrowth), and their understanding of what the new normal means to the hospitality industry. We're excited to be back and continue the Covindustry-19 podcast series!

Since you have an extra day in the weekend, we made a JAM PACKED episode highlighting FOUR individuals vs. our typical three!

Misty Damico, Owner & Operator of Luxe Event Productions, shares her thoughts on "the new normal" and how she continues to inspire others. Morgan Harris of MH Events talks postponement and supporting her clients and vendors. Olivia Hawthorne of Olivia Hawthorne Beauty has been an advocate for the beauty industry following the announcement of touched-base services being included in phase 1 of re-opening. And Jessica Hill of Jessica Hill Photography explains what transpired for her business post Covid-19, and launching her education resource for photographers.

An episode dedicated to following your passions and finding your voice. For all of us that aimed to reach just one person, then found community in many.

Molly Behnke of Bushel and Peck Bakeshop and The Skinny Chef shares her thoughts on covid-19 hitting amid her achieving her dreams. Shannon Tivona discusses finding a position at Frontline Foods PDX and the uplifting work she's done so far. Husband and wife duo Eric and Nicole talk their food truck hybrid, MF Tasty, and the "new normal" they have continually had to tackle on a day-to-day basis. They. Are. All. Heart. A reminder of the roots of this podcast and what it's truly about: Continuing to support your people. 

A Covindustry-19 episode focused on the event industry and some major players in the Portland market. Connie with Party Animal shares her large scale event experience and what it may mean post-covid, Margot with Opal 28 event space shares her Grab N' Go option created in the bustling NE neighborhood, and Marian with See See Motorcycles describes what's transpired for her and the coffee and event industry. Episode five here we go!

Marli from the Fixin' To, shares her experience in the preparation and aftermath of COVID-19 on her bar and music venue. Brenda from Little Beast Brewing, touches on the sudden change of direction for their craft brewery and the stress that comes with it. Shannon with The Evergreen event space, talks her hope for the event industry and coming back after COVID-19. An episode focused on sharing the harsh realities and emotions the pandemic has caused various industries and its workers. Focusing on the power of listening and working together to overcome the unavoidable obstacles down the road. 

What happens when things don't go according to plan? Following the devastating affects of covid-19, this has been the new reality for local businesses. Wedding & Event Industry Leader, Nora Sheils has worked with countless couples over her 18 year stint as Bridal Bliss business owner and creator of Rock Paper Coin. General Manager, Carolyn Brazda, of Crave Catering, discusses how they have begun produce pick-ups. Christine Walter, Bauman's Cider founder, chats the beauty of pivoting to in-person deliveries and covid-19's affect on the cider industry.