Beans, Brown Bread and Water

Columnist Margo Mallar has written about B&M Beans history and her tour of the facility here in Portland in her weekly food column in this weekend’s Portland Daily Sun.

From the sluice where navy pea beans are first winnowed to the conveyor belt where labeled cans are wrapped for warehousing, we walked the canning process from start to finish. Salt pork before and after soaking, molasses tanks, spice totes, train cars that bring in 200,000 pounds of beans at a time from Canada and the Dakotas: Don explained each step of the eight-hour process, referring to workers by name, many of whom had been there for decades.

Also in the weekend edition is an article from Editor Curtis Robinson on how he’s “Staying hip to the city’s ongoing water debate” between Take Back the Tap and FLOW.

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