We were lucky to catch up with Traci Hildner recently and have shared our conversation below.

Traci, looking forward to hearing all of your stories today. One of the things we most admire about small businesses is their ability to diverge from the corporate/industry standard. Is there something that you or your brand do that differs from the industry standard? We’d love to hear about it as well as any stories you might have that illustrate how or why this difference matters.

Perhaps I should start by saying I’m not 100% certain I know what qualifies as “industry standard” for me. I’m largely figuring things out as I go. Portland, Oregon loves its food scene and its vintage markets. And although we’ve got many used book stores, clothing shops, furniture stores, bike shops, car lots, appliance stores, and so on, we somehow didn’t have a kitchen store that focused on used items — and that’s what makes Kitchen Culture unique. Approximately 80% of our inventory is at the shop on consignment, so we are able to help our neighbors find a bargain price on that coffee pot or cast iron pan they’ve been needing, while also helping them clean out their own cupboards of items they no longer use. In the process, we get to keep pots and pans, knives and tea pots, cookbooks and wine glasses – out of the landfills.

Traci, love having you share your insights with us. Before we ask you more questions, maybe you can take a moment to introduce yourself to our readers who might have missed our earlier conversations?

My career background is primarily in social services and public education, though I’ve often found myself working in side gigs related to food and kitchens — including cooking in a restaurant, working in various large chain kitchenware stores, offering catering services, and so on. I spent about 8 years running a “hobby business” called Lucky Larder, in which I taught food preservation classes (like canning, fermenting, etc) at local farmers markets, grocery stores, community colleges, etc. I wanted to build on that business, but felt certain I needed a secondary income stream, which ultimately led me to the idea of combining retail kitchenware and classes in one shop. This structure isn’t unique (there are a few large chain stores that do this), but my business is different in that we focus primarily on used kitchenware (making things both more affordable and environmentally friendly) and in addition to cooking and food preservation classes, we host community cooking events to feed a local homeless shelter and we collaborate with other organizations to host events supporting local farmers. I love watching an old stock pot find life in a new home, or someone who’s moving into their first solo apartment selecting plates that fit their style, or a new cook developing a better understanding of their kitchen knife. Our kitchens and the foods we create in them can be so personal, and sharing that helps build community.

Do you have multiple revenue streams – if so, can you talk to us about those streams and how your developed them?

My business began as a strictly educational venture, in which I was teaching food preservation classes (like canning, fermenting, dehydrating, etc) at local community colleges, grocery stores, farmers markets, specialty stores, and food events. Tired of hauling my business (and all of its cutting boards, bowls, crates of food, jars, propane stoves, etc) from place to place every week, I wanted to find a brick and mortar, but knew that my classes were not going to pay the bills by themselves. So I opened a retail kitchenware shop, specializing in consignment goods. I teach my classes in the same space, and I contract with other teachers to provide classes in their specialties (like knife skills or pasta making). So I now have 3 related revenue streams, which is comforting as each goes through its own spike or doldrums.

Learning and unlearning are both critical parts of growth – can you share a story of a time when you had to unlearn a lesson?

Even as a kid, I thought I’d own my own business one day. But as an adult, I kept putting it off as “unrealistic” because I was sure I didn’t know everything I should know in order to be my own boss. In my early 40s I left a teaching career, uncertain of what would be next. (I was so sure I’d be an educator for the rest of my working life!) I bounced around in a number of different jobs, and eventually found one where I loved the people and the environment … but I didn’t find the work particularly interesting. However, my boss at this job was hugely influential. She’s a performer and teacher and loves what she does, but she doesn’t particularly like owning a business or being a boss. Her business is hugely successful on an international level and I believe she reached that success based on 2 things. First, her love for the subject matter is clear for everyone to see, in the work she does, the people she works with or supports, and all public social media or marketing messages. But secondly, she doesn’t let what she doesn’t know stop her. Instead, she asks for help from those who have the experience or skill set to tackle whatever innovation or challenge she’s facing next. I’d always been a soloist, but she helped me to see that I can be successful if I focus on my love for the subject *and* be deliberate about asking for help when I know I’m not equipped to take on the next step.

Contact Info:

• Website: https://www.kitchenculturepdx.com/
• Instagram: https://www.instagram.com/kitchenculturepdx/
• Facebook: https://www.facebook.com/kitchenculturepdx/
• Yelp: https://www.yelp.com/biz/kitchen-culture-portland-2

Image Credits
Nina Menconi (personal photo), Traci Hildner (shop photos)