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Meet some of theamazing humansat Redd West

Highlighting some of the individuals who are doing exciting work on the Redd campus

You may be familiar with Redd East: formerly an historic ironworks, the renovated space is now a world-class venue space, hosting vibrant events that you may even have attended yourself.

But the Redd on Salmon Street is a two-block campus. What goes on in the other half of the campus? Right across the street, the Redd West hub provides food entrepreneurs with the critical infrastructure they need to grow their business right in central Portland. Redd West offers scale-appropriate solutions for warehousing, storage, distribution, logistics, processing, business development support, and more. (And now, Redd West is also the home of Ecotrust’s new offices.)

Beyond its infrastructure, Redd West is powered by a community of people, who are really the key to the impact and success of the Redd campus. Below, learn a bit more about two of the tenants over at Redd West: Morgan Hart, the owner of Wildflower Commissary, and Hannah Kullberg, co-founder of Community Co-Pack NW.

Morgan Hart, Wildflower Commissary

A tenant as of spring 2022, Wildflower Commissary owner Morgan Hart brings a wealth of experience in the food industry to the Redd community, including owning and operating brick-and-mortar restaurants. In addition to running the commissary kitchen, Morgan also runs a catering business and donates surpluses to local hunger relief organizations.

Since joining the Redd community, Morgan has been busy developing systems to activate the full potential of the space and better support subtenants. In support of this, Morgan has shared her intentions to donate hours to subtenants who are Black, Indigenous, and people of color (BIPOC); to create a tiered kitchen production rental rate based off a potential clients financial situation, and to make the kitchen operations more equitable and accessible for food producers experiencing marginalization. Many of the current subtenants in the Wildflower Commissary kitchen were clients of the previous tenant in the same space. Morgan has been working hard to ensure that the transition from one tenant to another led to minimal disruption for these clients.

A photo of an industrial kitchen
The operations inside Community Co-Pack NW, during the bottling and packaging of a product for one of their clients, HAB Sauce. Photo by FLI Social

Hannah Kullberg, Community Co-Pack NW

This fall, we had the chance to interview Hannah Kullberg,
co-founder and Business Development Director at Community Co-Pack NW (COCO). Hannah brings to the Redd campus a wide range of experiences in the food sector, from on-the-ground farmers markets, in national distribution, regional distribution, marketing, business administration, production, operations, and accounting. Even before COCO became a tenant at the Redd, Hannah connected folks working in the food industry to the Redd campus for networking opportunities with B-Line and a former tenant, New Foods Kitchen.

A photo of two people sitting back to back and smiling at the camera

Renting a kitchen space, COCO has been a Redd tenant since October 2021. The co-founders Hannah Kullberg and Chris Bailey saw the opportunity to launch their copacking business idea with the thoughtfully designed kitchen, warehouse, and cold-storage spaces at the Redd. With a growing team of kitchen and administrative staff, COCO holds a prominent place in the Redd ecosystem, supporting food producers in the community (sometimes coming directly from Wildflower Commissary next door!), from growth to distribution through B-Line.

[right image: Hannah Kullberg and Chris Bailey, by Mitch Daugherty]

What led to this vision of COCO’s place in the local food community? Hannah spoke about how COCO came out of this same interest in bringing change in support. “It was really responsive to what we were seeing and hearing from clients,” Hannah says. “This is really an idea seeded by Chris [Bailey] for making a small-scale, accessible co-packer. And when he shared the idea with me, I started to see also how we’re here for growth for these entrepreneurs who are either really passionate about sharing their cultural heritage in the Portland ecosystem or making a really healthy product.”

“I like meeting the entrepreneur where they are and really supporting them, leveling up their production systems or even transitioning them out of self-production.”

“A lot of entrepreneurs are creators and changemakers. [We want to] allow them to be in their excellence, while supporting them with the production side of things,” she continues. “I like meeting the entrepreneur where they are and really supporting them, leveling up their production systems or even transitioning them out of self-production.”

COCO is still developing systems and bringing on staff to activate the full potential of their kitchen at the Redd. Their business model is a direct response to the needs of the communities, especially BIPOC food producers, that they are serving. The trust between Hannah and Chris and their clients is a key factor that led to their vision behind COCO. High-impact and dynamic, the Redd community is lucky to have COCO’s team on board.

To learn more about the community at Redd West, visit the Redd on Salmon Street website.

Top image: The exterior of Redd West, by Shawn Linehan