The Smokery sells home-cured fish from the Hillsdale Farmers’ Market in Portland, Oregon. Jacobs Creamery, a few feet away, offers hand-churned butter and limited-production cheese. Customers purchasing lox get polite nudges to buy fromage blanc; shoppers picking up cheese get friendly recommendations for cured fish.
The mutual assistance comes naturally. Michael and Rhona Jacobs run The Smokery, and their daughter Lisa, the third of their four kids, runs burgeoning Jacobs Creamery. Started as hobbies, both businesses have exploded into what may be the world’s only Irish-Jewish artisan-food dynasty.
Dublin-born, Michael Jacobs moved his family to Portland in 1993 after nine years in southern California. Despite his adopted city’s zealously homegrown food culture, stateside spins on his favorite foods couldn’t come close to what he ate in Ireland. “We’ve always eaten smoked salmon, but never liked anything we found in the U.S.,” he told the Forward in a mellow lilt. “We’d been used to lox, but here it’s too salted, too processed, too… Yuck.”
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