How does a family business survive three generations? An interview with the CEO of Beaverton Foods
For this episode of the EconMinute podcast, we again co-host with Jim Pasero, publisher of the Oregon Transformation Newsletter. We are joined by Dominic Biggi, CEO of Beaverton Foods. The maker of dozens of flavored mustards, horseradishes and other condiments employs about 80 workers and is selling its products around the world. The company was founded by Dominic’s grandmother, an Italian immigrant who began bottling and selling horseradish as a way to make a living during the Great Depression. Most family businesses don’t survive the second generation. Let’s here how the Biggi’s have kept their business alive and independent for 88 years.
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