Background image of Man in black hat and coat wheels dolly full of boxes into a freezer


Savoring every seasonat the Redd

A myriad of new connections are taking shape through a combination of right-sized services and community-focused development.

As the change of season beckons, the Redd on Salmon Street is buzzing. The region’s bounty is funneling into the city to meet the demand for local meats, veggies, and seafood as restaurants serve late-night dinners, retailers restock shelves, and families celebrate the lingering tastes of summer in backyard BBQs. At the center of it all is the Redd, bolstering food entrepreneurs with right-sized warehousing, distribution, production, and business development support. Add the excitement of Redd East renovations, plus some delectable new on-site lunch options, and you’ve got a campus that’s almost electric.

Volume sales

Pallet storage, warehouse stalls, and flexible co-working space is 80 percent allocated and running smoothly under strong management of Redd anchor tenant B-Line Sustainable Urban Delivery. From Campfire Farms to Organically Grown Company, the Redd’s Central Eastside location and integrated logistics is paying dividends. Tenants are delivering less and working more on their businesses; and getting access to institutions and retailers like New Seasons Market, whose Green Wheels program aggregates delivery for 50+ B-Line clients to its stores. Interested in B-Line’s services at the Redd or their unique street-level advertising that carries mission messages across the city on the side of B-Line trikes? Contact

A plate of two tacos with grilled meat, colorful vegetables, and red salsa sits on top of a wooden table.

Feeding a hungry hub

This summer, lunchtime at the Redd has gone from brown bagging to barbacoa beef with new tenant Portland Pupusas & Taqueria serving delicious meals daily to a growing circle of campus workers and hungry neighbors. Founder Eli Marroquin and his team have created a haven of joy in the Redd East parking lot. Come taste for yourself: Portland Pupusas & Taqueria open Monday – Friday, 10 a.m. – 5 p.m. in the Redd East parking lot.

Watch the Redd rise. Our Sam Beebe took one photo every day at noon during five months of construction from March 20 through June 20, 2018.

Redd East rising

Renovations are well underway at Redd East, the world-class event center to advance and celebrate the good food movement. Ecotrust’s events team is currently booking Redd East event spaces for a 2019 full of fresh thinking and festivities. Mark your calendars now for the March 2, 2019 Grand Opening Celebration. Read about the final phase of development here. Looking to connect with the broader Ecotrust and Redd community? Check out the engagement opportunities coming in 2019.

Subscription sockeye

Lucky members of the Iliamna Fish Company community supported fishery (CSF) have started returning to the Redd to pick up their share of flash-frozen wild sockeye salmon harvested earlier this summer from Alaska’s Bristol Bay. Shares for the 2019 season go on sale April 2019 but all are welcome to stop by Redd West 11:30 a.m. – 6 p.m. now through Sept. 25 to enjoy a delicious sample and ask the fishermen more about the economic, environmental, and health benefits of joining a CSF.