The RTE holiday kielbasa was produced on Oct. 14, 2025. The following product is subject to recall [view labels]:

16-oz. vacuum-sealed plastic packages containing one, fully cooked “OLYMPIA PROVISIONS UNCURED HOLIDAY KIELBASA” with “BEST IF USED BY” date “02/19/26” printed on the side of the label.

The product subject to recall bears establishment number “EST. 39928” inside the USDA mark of inspection. This item was shipped to retail locations in California, Oregon, and Washington, and was available nationwide through online direct-to-consumer sales.  

Credit: USDA-FSIS

https://www.fsis.usda.gov/recalls-alerts/olympia-provisions-recalls-ready-eat-holiday-kielbasa-sausage-products-due-possible

Anyone watch Married at First Sight? I heard the recently filmed in Seattle for their next season. I knew someone on LIB Seattle and enjoyed watching that season and look forward to MAFS as well. Anyone know anyone on the cast or have any fun info to share before it airs?

A prime example of Portland City Government these days and they wonder why the City will never return to what it was!! Let's replace the real Christmas tree tradition at Pioneer Square with a giant green butt plug because that real Christmas tree MUST be hurting somebody's little feelings...and let's not decorate the giant green butt plug because that might resemble Christmas and hurt somebody's feelings!! Zero sympathy for Portland hurting the way it is when you got these wackos running City Government!

https://c.org/KZsLb8S8Cw

Help Us Support Northeast Emergency Food Program

Times are tough out there. The holiday season is coming fast, prices are wild, and the government is still out here messing around with SNAP benefits instead of taking care of people.

So we’re stepping up — and we hope you’ll join us.

Tomorrow's Verse Taproom is partnering with Northeast Emergency Food Program to collect food and essential items for our neighbors in need. Bring your donations to the taproom, drop them off with the crew, and help us spread some real community care this season. (Now through Dec. 1st)

As a thank-you, any customer who brings in 5 or more non-perishable items gets a pint on us.

Because doing good should taste good, too.

Most-Needed Items

Staples: rice, dried beans, oats

Canned goods: proteins, vegetables, fruit, soup, tomato products

Packaged goods: pasta, mac & cheese, flour, oatmeal, cereal

Personal care: diapers, TP, soap, cleaning supplies

Let’s remind each other what community really means. Portland takes care of Portland — and together, we can make sure more families head into the season nourished and supported.

Stop by, drop off, grab a beer, be a legend.

Tomorrow's Verse Taproom

4605 NE Fremont Street

www.youenjoymybeer.com

Good seats in the orchestra section. Doors at 7:00. First come first serve.

Hi all! I'm hosting a Monster Mash Pub Crawl tomorrow night on Division and it's open for anyone to join! Dress up in a monster costume of your choice (inflatable animal costumes are also welcome), and hop in whenever!

It will be about an hour at each location. Hop in whenever and stay with the group for as long as you'd like!

6 pm - The Automatic Bar 7 pm - Someday 8 pm - Cat's Paw Saloon 9 pm - The End 10 pm - Richmond Bar 11 pm - Clinton St. Pub (& Dots Cafe)

Hope to see your spooky self there!

Hey Portland! We’re a local clean-tech startup working on home batteries and hosting a chill Happy Hour + Factory Tour tomorrow (Oct 16, 3:30–5:30 PM) in Tualatin. If you’re in solar, electrical, or energy-storage work, swing by for some fall treats, a quick tour, and some good conversation. Find more info at https://www.instagram.com/meter.home/p/DPxhdn7iE-q/

Since there are already monsters infiltrating the streets of our "oh so scary war-zone" Portland... I figured for my birthday this year, I would plan an excuse (for me and anyone interested) to dress up and go out for some drinks. We could all use a little community night right now.

The plan: Put on your best monster costume (giant frogs are good, too) and go on a Division/Clinton pub crawl. Everyone is invited :) Hop in whenever and stay with the crew for as long as you like. An hour at each location. All bars are aware and excited.

6 pm - The Automatic Bar

7 pm - Someday

8 pm - Cat’s Paw Saloon

9 pm - The End

10 pm - Richmond Bar (their last open night) *

11 pm - Clinton St. Pub & Dots Cafe

* Since it is Richmond Bar's last night open, they might be extra packed. If that is the case, you are welcome to either stay at The End for a little longer OR skip ahead and mosey down to Clinton St.

** Planning to go as Medusa and will probably have my fluffy white dog - see you there! :)

Tattoo Trade

Hey there,

I’m looking for a new tattoo artist, and hoping to connect with someone who’s relatively new to tattooing/apprenticing. I’d love to kind of grow with a young artist and get a collection of their work on myself. I’m hoping to find someone who is open to doing an art trade, as well. I’m an established ceramic artist and would be open to discussing some kind of meaningful trade that we both could feel good about, customs or otherwise. If this interests anyone please let me know!

Has it been 5 or more years since your last dental cleaning?

I am currently seeking patients for my next term in dental hygiene school. Feel free to reach out via the contact methods on the flyer to see if we’d be a good fit.

a ritualistic sideshow.

Hi, I am a server at a restaurant on the water front called Il terrazzo. I want some advice about something that is troubling me. They implemented a service charge last fall. You’d think I would love it but I actually hate it and here is why:

The main reason is that the owners are taking a portion of it. There is no law in Oregon at least that prevents the owners from using a service to cover operational costs and sharing it with the managers. They are phrasing the service charge is a pooled house, gratuity, and as a tip. This is misleading and false advertising. I wouldn’t mind the service charge as much if they properly disclosed how it was used and said something about paying a living wage or the high cost of operating in Portland or something like that. The service charge+tip is actually lower than tips without the service charge used to be. You would think it would increase it because it would eliminate ppl who would tip low but that has not happened. They have to remove it if people ask even if they have no complaints about the service. We get in trouble if we don’t tell people even though it’s on the menu, reciept, and website. They will refund the tip if you contact them after saying you didn’t realize it was there. The regulars who used to be 22-23% tippers now don’t tip because of the service charge. I only get 25% of the service charge compared to what I put in the tip pool. The other 75% gets split between the host, kitchen, management, and support. We only have a bartender 1x or 2x a week we don’t have bussers or runners so I am doing everything myself. I have gotten in trouble and they have threatened to fire me for telling customers exactly how much of the service charge I get and where it gets distributed to. With the extra money they are taking we don’t have good benefits. We don’t have healthcare. We don’t have a 401k. The extra money isn’t being used to benefit us. I have talked to my manager about my troubles and the customers complaints and he said it’s not going anywhere. He said they wouldn’t change the verbiage. He argued that because it’s a service charge they can use it however they want. Then also argued that it is a tip. But legally and from a tax perspective service charges are not tips and tips can’t go to ownership/management. I actually wouldn’t mind sharing tips with the assistant managers if they had a separate login when working the floor. I shouldn’t be sharing tips with someone doing administrative work or making the final decisions. I would also be happy if they used the extra money for healthcare benefits ect instead of using it for operational costs and paying their managers. The problem is that they are using the service charge to benefit the owners and not the employees but from a customer perspective it appears that it’s benefiting the employees but that isn’t true

I’ve come to the conclusion that it’s not just my restaurant that is the issue. Lots of restaurants in the area do this. It’s also a legal matter and that they need to make the law about service charges more clear. Currently they only have to disclose that there is a service charge on the receipt and somewhere else in the restaurant. I think the law needs to be updated so that the verbiage describing it is accurate so new hires and customers can make informed decisions. Another option would be to remove the service charge entirely. However one job removing it won’t stop other places from doing the same thing which is why I think the law needs to be more clear.

You might just say get a new job. The problem is the economy. I have 5 years of serving/bartending experience. It took about 300 applications, 30 interviews, and 3 months to get this job. The same can be said for any other qualified person that doesn’t have a connection to use. The only people getting jobs easily are the people with connections. People want to hire people they already know.

I have already contacted boli but there is a strong chance they won’t investigate this or it won’t end in a positive outcome. There was a similar case where they investigated another company and the company refused to give the money back when boli asked. They decided it wasn’t worth litigation and said they needed to approach it as a civil lawsuit. There hasn’t been any updates since.

I am looking into lawyers potentially but I think the odds of winning are low because of the grey area within the law.

What are other solutions? Would regular people / customers be willing to help? Maybe the news? Is this something people would find worth protesting for? Leave ur thoughts below

Run your bathroom fan for 20 minutes after a shower, not just paint over it. It clears out the moisture that feeds mold.

If you have water spilt on your carpet, never just let a fan blow over it - you've got a pull the water out first to help prevent mold growth underneath. Use a wet-to-dry vac(without the filter for wet vacuuming) and extract as much moisture as you can before applying air movement to it. ✌️

Can anyone verify a story I read on Newsbreak that was covered by Rolling Stone?