AgCircle Winter 2019

agcircle |

cal poly, san luis obispo winter 2019

A WONDERFUL PARTNERSHIP Industries Leading By Doing

CELEBRATING 35 YEARS OF JUDGING PRESTIGE Cal Poly’s Western Bonanza

DREAMS OF THE NEXT GENERATION The Future of the Agriculture Industry

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A Letter from the Staff

Welcome to the Winter 2019 issue of agcircle! As a team, we have worked together on numerous projects to further the agriculture industry’s story.

This agcircle, we have created a fresh design and present to you topics covering the California olive oil and walnut industries, livestock judging and many more.

With this magazine, our goal is to showcase student work from photography, writing and design. We hope you enjoy our efforts and the talent of our student volunteers.

Happy Reading!

Dr. Cannon, Bekah, Quincie, Chloé, Scott, Megan, Celeste & Felipe

Student Writers

Brock Center’s agcircle is a student-run magazine published twice a year.

Students write the articles, edit, design and contribute photography.

LAILA ROLLIN

HALLEY LAUCHLAND

MATTHEW DURIAN

JANA RUSSELL

EMMA MANOUKIAN

CALEIGH MARTELLA

AMY BROWN

KATELYN PEDERSEN

JAMES BROADDUS

HAYLEY TUTTLE

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page 28

page 10

page 32

page 12

page 40

page 22

page 42

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NOT PICTURED: TAYLOR CHALSTROM* 2 | Winter 2019

agcircle Volume 37, Issue 1, Winter 2019

EDITOR-IN-CHIEF Chloé Fowler GRAPHIC DESIGNERS Felipe Vallejo Celeste Roberts BROCK CENTER FOR AGRICULTURAL COMMUNICATION DIRECTOR Karen Cannon, Ph.D. AGCIRCLE ADVISOR Megan Silcott ASSOCIATE EDITORS Quincie Gourley Scott Middlecamp Bekah Reed Celeste Roberts Felipe Vallejo WRITERS James Broaddus, Amy Brown, Taylor Chalstrom, Matthew Durian, Chloé Fowler, Quincie Gourley, Halley Lauchland, Emma Manoukian, Caleigh Martella, Katelyn Pedersen, Laila Rollin, Jana Russell, Hayley Tuttle

ON THE COVER

PHOTOGRAPHERS Brittany App, Angel Carrillo, Martha Gonzales, Quincie Gourley, Caleigh Martella, Katelyn Pedersen, Celeste Roberts, Jana Russell, Felipe Vallejo COPY EDITORS Christina Arthur, Brendan Carretero, Danta Difronzo, Sarah Drake, Alison Epple, Ashley Ladin, Abigail Lauten-Scrivner, Rachel Marquardt, Kelly Martinez, Casi McIntyre, Jakob McQuade, Emily Merten, Bianka Pantoja, Tina Raeisi, Jillian Smith, Tessa Tooman, Nicole Troy, Brian Truong, Lauren Walike, Lindsey Zang PERMISSION TO REPRODUCE All material in this issue may be reproduced with the expressed written permission of the Brock Center for Agricultural Communication.

The content of agcircle is generated by students, and does not reflect the opinions of California Polytechnic State University, its administration or faculty.

Printed by Poor Richard’s Press Companies.

Published by the Brock Center for Agricultural Communication CALIFORNIA POLYTECHNIC STATE UNIVERSITY

Bright and fresh, California’s citrus industry is photographed here

by Felipe Vallejo. The grove pictured is Cal Poly’s Crops Unit in partnership with The Wonderful Company.

Brock Center for Agricultural Communication 1 Grand Avenue, Building 10, Room 234 San Luis Obispo, CA 93407 #agcirclemagazine @brockcenter

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CONTENTS

VOLUME 37 | ISSUE 1

CAMPUS

WONDERFUL PARTNERSHIP 06 AIndustries Leading By Doing 35 YEARS OF JUDGING PRESTIGE 10 CELEBRATING Cal Poly’s Western Bonanza POLY SUMMER UNDERGRADUATE RESEARCH PROGRAM 14 CAL The Dedication of Cal Poly Faculty and Staff

BUZZ

18 ATSÁ A Rare Type of Start Up CIDER INDUSTRY TAKES FLIGHT 22 THE Discovering the Apples Behind the Newest Cider Craze OLIVE OIL INDUSTRY 24 CALIFORNIA A Modern Twist on Olive Oil GOODNESS 28 GROWING The Walnut Superfood INDUSTRY GLIMPSE INTO A HOLIDAY TRADITION 32 AHidden Springs Tree Farm OF THE NEXT GENERATION 34 DREAMS The Future of the Agriculture Industry HAULS, SPECIAL RULES 38 SPECIAL Livestock Haulers Need for Special Exemptions SEED TO CROP 40 MOVING The Transplanting Process WASTE TO SPIRIT 42 FROM The New Spirit of Paso Robles Wine Country IN PLAIN SIGHT 44 HIDDEN Cattle By-Products and Where to Find Them

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A WONDERFUL PARTNERSHIP INDUSTRIES LEADING BY DOING Story by Laila Rollin

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homas Jefferson once said, “Agriculture is our wisest pursuit, because it will in the end contribute most to real wealth, good morals, and happiness.” The truth behind this statement is evident of the people in agriculture today, who contribute to feeding the world, including those at The Wonderful Company.

“The Wonderful Company was founded by entrepreneurs Stewart and Lynda Resnick. With successful careers spanning over 50 years, they’ve always balanced achievement in business with a dedication to giving,” states the company’s website.

“The Wonderful Company is a privately held $4 billion company committed to offering high-quality, healthy brands and helping consumers make better choices, every day.”

Some of The Wonderful Company’s brands include several successful farming operations like Wonderful Pistachios and Almonds, POM Wonderful

and JUSTIN Vineyards & Winery and Landmark Vineyards. The Wonderful Company remains dedicated to helping the next generation be successful and chooses to support Cal Poly on multiple levels.

Most recently, The Wonderful Company pledged $2.5 million to building the JUSTIN and J. LOHR Center for Wine and Viticulture at Cal Poly. JUSTIN Vineyards is owned by The Wonderful Company. Cal Poly’s wine and viticulture program is the largest of its kind in the U.S. and provides a comprehensive education that focuses on the three major elements of the wine industry: viticulture, enology and wine business. The new center will enhance students’ Learn by Doing in each of these three areas.

Russ Kabaker, assistant dean for the College of Agriculture, Food and Environmental Sciences (CAFES), acknowledged how The Wonderful Company continues to support students in numerous other ways.

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“The Wonderful Company has shown such broad support across the college in recent years.

From working with our Horticulture and Crop Science Department, to supporting our vineyard and BioResource and Agricultural Engineering Department (BRAE) capstone projects, they are helping the next generation better prepare for their job experience,” Kabaker said.

In addition to helping improve facilities, The Wonderful Company also provides employee time and expertise to Cal Poly. Employees recently helped with the Crops Unit packing line and regularly participate in the CAFES advisory council as well as the BRAE and Agricultural Education and Communication Department advisory boards.

The Wonderful Company also worked with Professor Lauren Garner to aid with the mandarin and pomegranate production and research with students. At the faculty level, The Wonderful Company offers tours of its facilities to showcase its operations and share career options for students.

Manvinder Ghuman graduated from the BioResource and Agricultural Engineering Department in 2018. He said, “I got the opportunity to work to work on a senior project that was funded by the Wonderful Company.” Together with his teammates, Ghuman said they felt the support of the company and gained respect for the company’s culture. “We knew that guidance was just a phone call away and that we would get a response in a timely manner,” Ghuman said.

He added, “Now that I work for The Wonderful Company, I couldn’t be happier with the company’s culture and the mentors I’ve had in the start of my career. They’ve allowed me to take leadership roles within the company which I know will pay dividends.”

While supporting Cal Poly, the company is also

“We knew that guidance was just a phone call away and that we would get a response in a timely manner,”

- Manvinder Ghuman

Photo by Felipe Vallejo 8 | Winter 2019

investing time and resources into high school students and potential future Mustangs. Throughout California, The Wonderful Company sponsors charter schools and rebuilds campuses with new facilities to encourage student involvement and provide educational materials through the Wonderful College Prep Academy. From the partnership with

The Wonderful Company, Cal Poly has the privilege of hosting these prospective students with tours of the university’s campus.

Recently, Cal Poly started a new program where these students come to campus on Fridays from 1-4 p.m. to participate in Learn by Doing labs. These labs are monitored by Cal Poly students and will be implemented for kids in fifth to eighth grade, with 2018 being the pilot year. There will also be seven Wonderful Tours, specific for each school’s career pathway, such as agribusiness, plant science, or agriculture mechanics.

These tours give the prospective high school

“The Wonderful Company works with us to design everything in a perfect way to benefit the kids who are on these tours.”

-Natalie Schaefer

students the opportunity to explore and experience Cal Poly’s Learn by Doing motto and hopefully, consider the university as the school of choice as they pursue higher education. The university students leading the Wonderful Tours on Cal Poly’s campus are members of the CAFES Ambassadors. The tour guides have the chance to coordinate and further develop their leadership skills through this partnership.

Natalie Schaefer, Cal Poly’s executive director of the Strategic Development Initiatives Department, described the ongoing relationship with the Wonderful Company and Cal Poly as collaborative.

She said, “The Wonderful Company works with us to design everything in a perfect way to benefit the kids who are on these tours.” Coordinating the tours herself, Schaefer will reach out to the CAFES Ambassadors and work with them one on one to create the overall best tour for the students.

From providing scholarships for children of their employees, to helping build new classroom facilities, The Wonderful Company is positively impacting Cal Poly. This partnership is molding a new generation of people who are eager, knowledgeable and experienced for their future career, Shaefer said.

The Wonderful Company shows all levels of students how to incorporate the Learn by Doing philosophy into career possibilities. The Wonderful Company is, “helping nourish our neighbors with high-quality, healthy products, we believe we can grow a better world.”

Photo by Brittany App

Photo by Mady Braught agcircle

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CELEBRATING 35 YEARS OF JUDGING PRESTIGE

CAL POLY’S WESTERN BONANZA

Story by Halley Lauchland & photos provided by Western Bonanza Media Team 10 | Winter 2019

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al Poly’s Western Bonanza Junior Livestock Show is known as the “Best in the West” when it comes to livestock exhibitions. Being invited to judge this annual event is a career accomplishment for leaders in the livestock industry.

To add Western Bonanza to their resume, judges come from all over the country just to be a part of the student-run show. Western Bonanza consists of four sleepless days with two rounds of shows throughout the weekend. This means two sets of judges will analyze the goats, sheep, cattle and swine entered in the shows. Since its beginning as a senior project, Western Bonanza has grown tremendously. It began as a cattle jackpot show and over the past 34 years, added more rings, more livestock and an entire additional show, which all leads to hiring more judges.

Competitors, ranging from ages 9 to 21, come from all over California, and even from out of state, to compete with their best quality livestock. The appeal of this show is the tough competition, the drive to win, the quality of the show, and the reputation of the judges.

The judges invited to participate are livestock experts. To become a livestock judge, people typically first compete on teams at the collegiate level.

These teams are coached by livestock professionals and industry leaders to identify and decipher livestock bone structure, muscle development, breed characteristics and mobility. Some livestock judges begin their careers in youth programs such as 4-H or FFA. When livestock judging in college, the students have one year to compete on the team, and they travel throughout the Midwest, the largest livestock region within the U.S. At these competitions a judge can be noticed for their skillful analysis and then asked to judge shows locally, statewide and, eventually, at a national level. Similar to professional athletes watching game films to assess strengths and weaknesses, livestock judges study presentation methods and a variety of stock and their traits.

Lee Rincker is a past advisor for Western Bonanza and the current Cal Poly Livestock Judging coach.

When selecting a judge for the show, Rincker looks for the most qualified judge he can find. Rincker said the first trait he looks for is experience.

“Experience, because obviously Western Bonanza is one of the largest jackpots in the Western United States,” Rincker said. “So, you want to make sure everyone you are putting in that ring is nationally recognized and will offer insight to those exhibitors.”

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“We look for experience in raising the animals and always a young female, so it is something different.” not only judging,” Rincker said as he talked about Often times, exhibitor parents, and people tell her that knowing judge candidates’ backgrounds. they have never seen a female judge before, which Jara Settles is a Settles said should inspire livestock judge from women to get involved.

“Bonanza has a really good Kansas who served A female legend in the reputation in the industry.

I as one of the Western livestock show world, is Bonanza beef judges in Wendy Hall. She advised have not spent a lot of time in 2017. She said she had Bonanza for 18 California, but had always heard Western only heard of good things years, and is still involved; the Bonanza show has quality.” she knows all the secrets about the show, students, and the exhibitors but and insights into the show.

-Jara Settles being there put it all “It has been really fun in perspective. watching Western Bonanza grow like it has,” Hall “Bonanza has a really good reputation in the said. “It is a big-time deal, and the best part is about industry. I have not spent a lot of time in California, the Cal Poly students and that was always the drive but had always heard the Bonanza show has quality.” for us was because of the Cal Poly kids.”

She said, “What makes it the most unique, though, is “In the beginning we didn’t even pay judges,” Hall the fact that it is a student-run show and has such a said. “They just came, and it took a while for it to be a great learning opportunity for the young people that prestigious thing. After 10 or 15 years it became THE are involved in the class.” show to judge, and we got a lot of really Settles is one of the few nationally recognized big-time judges.” female judges in a male-dominated career field. “We Tadd Knight is a livestock judge from Shallowater, see folks in the ring that judge shows are mostly Texas, and has been involved in the junior livestock gentlemen,” Settles said. “So, what people might industry his whole life. Before participating as automatically think of what a judge looks like is not a swine judge at Western Bonanza, he had heard

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about it through his involvement in other shows and jackpots growing up.

“The student staff was very accommodating and made it a great experience for me,” Knight said. “I have been judging jackpot, county, and state fair shows for many years and the Cal Poly Western Bonanza rates right up there at the top of the list of other shows that I have judged in terms of how the show is organized and the quality of livestock exhibited.”

Settles shared her experience that the unique format of Western Bonanza stood out because most prestigious livestock shows aren’t hosted and run by a school. “The time of year on that side of the country, you tend to see a broad variety, especially in the cattle ring, of particularly market animals,” she added.

“You’ll see little prospect steers all the way up to steers that are getting ready for your early state fairs, and that’s kind of neat to see totally different kinds and types of cattle.”

Western Bonanza’s growing reputation is respected in the livestock industry. “I would be honored to have the opportunity to judge at the Western Bonanza again!” Knight said. Settles recognized the elite show and said, “I would not only enjoy coming back, but would recommend it to other folks who judge.”

Known to the livestock show industry as “The Best in the West,” Bonanza participants, leaders and judges make it their mission to have the show serve as a learning experience.

As it developed over the years, an additional show was added to make the weekend host two shows since Western Bonanza grew so quickly. “When we switched to A and B shows we would try to get one judge that was more experienced and then one that was maybe straight out of college to help them get a name and some really good experience,” Hall said.

The drive to improve livestock, develop leadership skills and help others succeed is evident in all levels of Western Bonanza whether showing, judging or managing.

The 35th annual Western Bonanza show will be held February 15-17, 2019 at the Paso Robles Event Center.

Come join the winner’s circle, where they select the “Best in the West.”

What does it mean to judge a livestock show?

Judges look at the variety of livestock animals for specific qualities and then rank or place them based on top qualities. Some of the main characteristics a judge looks for are structure, muscle, condition, balance and volume. All judges have a personal preference as to which qualities outweighs the next. The overall goal and objective of livestock judging is finding the “best” market ready animal with the most potential after harvest. This means which animals will ultimately yield the highest quality and best consumer satisfaction of the meat products harvested. For breeding animals, judges look for maternal function and if the animal can be a quality producer through frame size, milk quantity and dystocia, an issue correlating with producing offspring. agcircle

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CAL POLY SUMMER UNDERGRADUATE RESEARCH PROGRAM THE DEDICATION OF CAL POLY FACULTY AND STUDENTS Story by Matthew Durian & photos by Felipe Vallejo

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tudents at Cal Poly seek all opportunities to practice Cal Poly’s Learn by Doing motto, getting hands-on experience, working with faculty and other students within the program, and the chance to learn more about something that interests them.

Overseen by Jim Prince, associate dean of the College of Agriculture, Food, and Environmental Sciences (CAFES), 49 faculty members and 92 students spent their 2018 summer researching a variety of 14 | Winter 2019

topics, an engaging in the handson way of learning that makes Cal Poly unique.

The Summer Undergraduate Research Program (SURP) began in the summer of 2016 with more than 50 students and grew to 70 students in 2017. Designed to benefit both faculty and students, faculty partner with Cal Poly students to help accomplish research. Students and faculty members pair up to work on research in their respective fields, and at the end of the summer

students share their results and findings in a symposium poster session and reception in August.

Not every student works within their own major; some branch out and try to expand their horizons.

“Rather than going home, you stay here and work on some research that is interesting to you and perhaps in your field,” Prince said. “We also had some people who went outside of their area of expertise and did something different for fun and had good experiences.”

Students work 20 hours a week Horticulture and Crop Science In the 2018 summer, there were for 10 weeks with their partnered Department, Tassinari worked more than 90 different research faculty member and earn a $2,500 on a research project entitled, projects SURP students and faculty stipend. Prince shared CAFES “Determining Temperature and participated in. Ranging from allocates significant funding to Time Requirements for Seed “Characterization of Commercially support the endeavors of these Mortality of Significant Weed Produced Carrot Pomace”, in undergraduates to further their Species in California Agriculture,” the Food Science and Nutrition Learn by Doing experiences. saying he enjoyed researching Department, to “Evaluation Adam Tassinari is an agriculture a subject related to his major of Generations Removed from and environmental plant and career focus.

Family Farms/Ranches” in the health senior.

Agricultural Education and “Rather than going home, you Communication Department.

“I got into the program in order to get a better This work is part of a stay here and work on some understanding of larger effort and eventually research that is interesting to you will be showcased in conducting research projects with individuals and perhaps in your field.” publication, journal articles, who have been in the -Jim Prince and presentations in both field for a lot longer national and international than me and to help get a better “I think that the biggest part for scientific meetings. For example, understanding of where I’d like to me was being able to learn about the 2016 SURP program hosted take my career after I graduate,” all the projects the other students research that received a patent Tassinari said. had been working on and being from the work completed by the Alongside Scott Steinmaus, able to get experience in presenting faculty, staff and undergraduates. department head of the research,” Tassinari said.

Ike Kang, a faculty member in the

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Animal Science Department, joined “The Application of Data Analytics the following academic year. by fellow Animal Science Professor in the Experience Industry.”

Prince, recognizing the value Darin Bennet and Agribusiness “The program offered me an of the program, says “It’s a Professor Sean Hurley, worked on outlet to show real results about wonderful program, it’s expensive, an innovative way to approach trends in the industry and gain a but it’s worth it for us to do. If we poultry industry processing, titled greater knowledge about what the can continue it and grow it, we “Improvement of Processing experience industry has to offer,” will. There is demand for it Efficiency, Meat Quality, and Orlando said. out there.”

Product Safety by Chilling Regardless of the costs Broiler Carcasses in of a program like this, the “The program offered me an Cold Saline.” benefits to both students outlet to show real results about and faculty are evident In some instances, Prince said SURP can trends in the industry and gain a in the research produced. even spark a passion SURP is just another way greater knowledge about what the Cal Poly is encouraging its within a student about their career path. Blair experience industry has to offer.” students to gain experience Orlando, experience -Blair Orlando using the Learn by Doing industry management motto of campus. senior, found her senior project from the work she did in Students and faculty involved the program this summer. with SURP focus on learning about “I saw this opportunity as a their own research project but way for me to not only excel they also get the opportunity to academically and professionally, see the other research done in the but more so as a way to dive college by faculty and peers. The deeper into a topic I am goal is to look at the experiences particularly passionate about,” the students and faculty members Orlando said. had and determine if the students Orlando worked with Kevin Lin continue to work with faculty on a research project special to her, members on research throughout

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Email brockctr@calpoly.edu to express interest.

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ATSÁ A RARE TYPE OF START UP

Story by Taylor Chalstrom & photos provided by Atsá

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t first, Atsá appears to be a typical startup company promoting a healthy form of energy for consumers. Though its flashy, orange packaging grabs the eye, there is much more to Atsá than attractive design. Behind the product lies a vision that strives for impact.

Rafael Pintor, president of Atsá and a senior agricultural science major at Cal Poly San Luis Obispo, explains Atsá’s roots. He first learned about the pinyon seed, a main ingredient in Atsá’s products, while on a tour of the Grand Canyon.

“The tour guide told me about a tree the Navajo in this area were able to survive off for years; the pinyon pine tree,” Pintor said. “Pinyon seeds from this tree contain all 20 amino acids along with proteins, carbohydrates and heart-healthy monounsaturated fats.”

Pintor learned it isn’t just the Navajo tribe who utilize this tree. There are a multitude of Native American tribes all over the barren areas of the southwestern United States that have harvested the 18 | Winter 2019

pinyon pine’s seed for thousands of years - many tribes still do.

This new knowledge of the pinyon pine tree and its nutritious seeds was just the start for Pintor. He wanted to utilize these seeds in Atsá’s products in a way that didn’t exclusively benefit Atsá. With determination, Pintor wanted to create a business model based on partnership with Native American tribes who often have sparse economic development on reservations.

“I thought that maybe I would be able to work with the native people and pay them to harvest the pinyon seeds,” Pintor said. Realizing the quantity of pinyon seeds available, Pintor participated in the Cal Poly Center for Innovation and Entrepreneurship Elevator Pitch Competition. “A guy came up to me afterwards and said that he was doing work similar to this idea already and that he would be able to mentor me on the path to creating this brand and product.”

From this new connection, the wheels began to turn.

Pintor’s next mission for Atsá was to create a working

and stable relationship with Native American Pintor explained “The culture of the modern-day tribes known to harvest the pinyon seed. Pintor Native American is vastly overlooked. The tribes have identified Shoshone tribes including the Ely, Yomba been very optimistic about our business plans because and Duckwater Reservations that became the initial we are trying to recreate economically-impactful U.S. focus for Atsá. trade relationships that haven’t existed for a while,” “Our goal was and is to create an interconnected Pintor said. Pintor and his employees at Atsá have network of Native American people and communities formed relationships around the southwest that have to build new economies proven to be impactful.

“Our goal was and is to create an Their motivation lead to based on sustainable foods. We want to be interconnected network of Native focused energy towards able to create value in the relationships and American people and communities product development. their everyday items,” Pintor said.

Pintor said Atsá’s to build new economies based To him, the business tend to appeal on sustainable foods. We want to products had to center around to those who agree with relationships, trust and be able to create value in their their cause and those improving natives’ lives. who identify as vegan everyday items.”

“We don’t own any and gluten-free. Atsá -Rafael Pintor entity of [the tribe]. We is prepared to tackle a simply strive to be [the portion of the trendy tribes’] best possible trading partners,” Pintor said. nutrition market, Pintor added. According to Pintor, it Meaning an exchange of funds and products doesn’t was not an easy process to formulate the product. satisfy Atsá’s goals. “We want to create mutually “The nutrition market is such a competitive beneficial relationships with these tribes and industry,” Pintor said. “Thus, we needed to communities so that they can provide their product differentiate from everyone else while still being for the world and share their culture.” healthy. We did hundreds of formulations of these

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bars in our food scientists’ kitchen, working most of freshmen year and all of sophomore year to get just the right product.” Pintor said the final Atsá product is rapidly expanding in the health markets.

What began as a start-up in 2017 expanded to nutritious product being sold in more than 120 different locations in a little over one year’s time.

On the shelves today is a moist, chewy energy bar that is sweet and fruity, but contains the necessary grains and proteins needed to get through the day. Atsá consumers say the pinyon seeds add a wholesome and nutty flavor to the bar that is unique. Additionally, there are no artificial binders – such as starches or additional ingredients – needed to keep the bar intact. Rather, Atsá chooses to use organic coconut nectar to maintain the bar’s shape.

The tasty and healthy energy bar is contributing to the ongoing legacy of Native American culture while appealing to modern food trends. Atsá has created a strong model for relationships with still-existing Native American tribes. For more information about Atsá, its products and its roots, visit atsafoods.com.

Native American Tribes Working with Atsa The Great Basin National Heritage Area is home to a multitude of Native American communities. Among these are the Duckwater Shoshone Tribe and the Ely Shoshone Reservation, with whom Atsá communicates regularly. The Duckwater Shoshone Tribe is located in a valley near the southwestern portion of White Pine County, Nevada, and consists of about 130 members of all ages. The tribe is notable for its help in restoring the habitats of an endangered species of fish in the area, cooperating with the U.S. Fish and Wild Life service. The Ely Shoshone Reservation is located in and around Ely, Nevada, and consists of about 500 members of all ages.

The members of the reservation are notable for their construction of a new truck stop on Highway 93 coming into Ely. Source: http://www.greatbasinheritage.org

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THE CIDER INDUSTRY TAKES FLIGHT DISCOVERING THE APPLES BEHIND THE NEWEST CIDER CRAZE Story & photos by Jana Russell

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oes an apple a day really keep the doctor away? John Adams thought so. The second president of the United States was an avid cider drinker, consuming a tankard with every breakfast. Adams was not alone in this tradition. At that time in history, the fermentation process made cider a safer drink than water. In fact, with such a low alcohol percentage, cider was consumed by children as part of their daily diet.

The apple is one of the most common fruits available on the market today. In American culture, it’s common for students to bring a juicy Red Delicious apple to their teacher in appreciation. In the Bible, the “forbidden fruit” is most commonly visualized as an apple. Even Isaac Newton theoretically used a falling apple to discover gravity.

But how did this fruit become such a staple in global culture and markets?

According to the United States Apple Association, (U.S. Apples) the apple industry in the United States dates back to the mid-16th century, when British colonizers brought the crop from Europe and planted trees on the east coast. The crop soon spread 22 | Winter 2019

westward thanks to John Chapman, commonly known as “Johnny Appleseed.”

Fast forward several hundred years, and the apple is one of the most valuable fruit crops and the leading consumer fruit in the United States. The U.S. is currently second in global apple production behind China, exporting nearly a quarter of all apples harvested for fresh global markets, according to U. S. Apples.

Established in 1946, the Good Fruit Grower magazine serves as the industry standard for news and research for North American apple producers.

According to the Good Fruit Grower, small farmers, transitioning from fresh market apples and investing in cider apples, could benefit from a more reliable payout. Cider apples may be the answer.

Traditional hard cider is made from a mixture of fermented apples and sugar. Heavily consumed until the early 1800s, prohibition and urbanization led to the removal of many acres of apple orchards. Since then, cider has been less popular than other hard beverage options but is making a strong comeback.

In 2015, Congress passed the “Cider Act,” allowing

higher alcohol percentages and said. Since it is fruit-based, The Emerging Industry of Hard lower taxes when working with cider is friendly to those with Cider. Swift noted Peck’s research hard cider. This was in response Celiac disease or other gluten about how the cider apple supply to a 75 percent spike in cider intolerances. One scientifically is not meeting the increasing production just two years prior, proven benefit, explaining the demand, a point that was also proof of a growing industry. reason behind the common “an touched on by Mclaughlin. There The cider industry has even apple a day” mantra is that apples is opportunity and interest in the made its way to San Luis Obispo. are full of antioxidants. Drinking potential niche market of growing Home to more than 30 ciders, 160 cider can actually contribute to traditional cider apple varieties, beers, and 100 wines, SLO Cider fulfilling recommended daily since locating traditional varieties Bar opened in 2018 and is located nutrition standards. is nearly impossible. on Higuera Street In the United States, “I think it really falls back to the in San Luis Obispo, almost all ciders are California. Brewer psychology of it. We, as consumers, are produced with dessert and co-founder Kevin or store-ready apple drawn to those things that are new and varieties. Mclaughlin Mclaughlin said the bar allows him to interesting. Cider is that, and more.” hopes the consumer engage others with his base will react positively

-Kevin McLaughlin passion for brewing. to more traditional Mclaughlin said, cider flavors.

“I think it really falls back to To Mclaughlin and other wine While the fresh market apple the psychology of it. We, as and spirit brewers, the cider industry remains steady with vast consumers, are drawn to those industry is a way to diversify varieties and flavors, the cider things that are new and interesting. their profession with less initial world is embracing its role as the Cider is that, and more.” He added overhead cost compared to newest sought-after hard beverage.

Samuel Adams was revolutionary wine. He said being creative and Whether purchased individually in developing Angry Orchard, developing unique brewing recipes to take home or shared as a tasting bringing the drink into has been a pleasant surprise. flight at a cider bar with friends, consumer hands.

Mclaughlin said he enjoys cider is here to stay – as long as The marketing of Angry watching the “positive reaction more cider varietals can be grown Orchard made cider a from [customers] my various and made accessible to recognizable beverage. Along varieties have with those visiting curious brewers. with the growing craft brewery the cider bar.” movement, this allowed for As today’s cider industry small cider productions to begin develops, apple growers and cider populating the states. makers are quickly learning about From a consumer standpoint, supply and demand issues. Jackie “cider is versatile and appealing Swift of Cornell Research, featured to many audiences,” McLaughlin Jay Peck, Ph.D. in her article titled

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CALIFORNIA OLIVE OIL INDUSTRY

A MODERN TWIST ON OLIVE OIL

Story by Emma Manoukian Photos provided by Lucero Olive Oil Company 24 | Winter 2019

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ative to the Mediterranean with early origins, olive oil is known today as a multi-purpose kitchen staple, a versatile at-home remedy, and a swornby beauty essential to many. Its diverse uses have developed over the years, as olive trees were among the first cultivated trees in the world, according to the International Olive Council. Today, the olive oil industry has seen significant growth in California.

Although the competitive global Extra Virgin Olive Oil market has been historically dominated by European countries, the United States has emerged as a young, yet potent player in the world market — primarily due to Northern California’s thriving production. Rich in history and flavor, the olive tree first budded in California in the late 1700s when Spanish missionaries migrated to the West Coast to establish the 21 missions.

The commercial olive market initially started with table olives. In small California towns like Oroville, Corning, and Lindsay, the Manzanillo and Sevillano varieties were the most prominent. Flash forward to 2016, and the California Department of Food and

Agriculture Crop Report documented more than 8,000 acres of olive trees planted in Tehama County.

“In the late 20th century, we saw a revolution in olive farming,” Liz Tagami, General Manager of Lucero Olive Oil in Corning, California, said. “A new method called high-density planting used special varieties of olives which can be espaliered or trained into hedgerows and harvested using an over the row machine similar to how grapes are harvested. This method enables farmers to produce much greater quantities and lower costs while making it easier to do so and maintain optimal freshness.”

Currently, a significant portion of California’s actively managed commercial orchards are planted this way.

The Crane Family, which currently operates Lucero Olive Oil, became involved in the olive oil business back in 1947 when they purchased their first olive orchard in Corning. With an original focus on table olives, the operation grew to incorporate nine processing plants in the small town. Meanwhile, interest in planting olives for making olive oil was growing in the state due to both consumer demand

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as well as the new planting and harvesting methods.

Today, this location is home to the largest olive processing plant in the United States.

“In 2008, the Crane family planted over 200-acres of high density olive trees, which are machine harvested varieties specifically used for oil,” Tagami said.

“Later on, the family invested in a mill, branding, and opened a tasting room. Lucero Olive Oil is the Crane family’s first consumer-direct brand.”

When they began hitting the market, olive oils were binary — the public either used it, or they didn’t. By the late 20th century, the olive oil market had quickly flourished in California, driven by the new wave of health-conscious American consumers. But it’s versatility in the kitchen has secured the future consumer. Now,

quality standards, foodies, retailers, and chefs rank olive oils by grade, authenticity, and flavors. Lucero Olive Oil takes pride in the diversity of their orchards, growing more than 17 varieties of olive trees.

“Interest in olive oil is not a fad,” Tagami said. “It is here to stay.”

The evolution and growth of the olive oil industry does not stop in the orchards. More and more family operations are entering the world of experiential marketing. Comparable to wine tasting, olive orchards with direct-to-consumer brands are opening tasting rooms complete with food pairings and mill tours.

Leading this marketing strategy, Lucero Olive Oil offers consumer experiences ranging from 30-minute mill and bottling-line tours to two-hour farm-to-table catered lunches in one of Lucero’s heritage orchards.

This memorable strategy creates brand loyalty and represents a breakthrough for the olive oil industry.

“We greet thousands of consumers each year and enjoy sharing what we do with them,” Tagami said.

“Our guests are frequently astonished at two things: the taste difference between a fresh olive oil and a commodity oil, and the range of flavors that olive oils can have, from buttery to grassy to tropical and so much in between.”

Some olive oil tasting rooms offer club memberships, mirroring the popular approach taken by boutique wineries in an effort to retain

customers. A standard olive oil club membership includes quarterly shipments of featured product, free shipping, in-store discounts, complimentary tastings, invitations to special events, and other seasonal promotions.

According to the California Olive Council, “Extra Virgin” is the highest grade an oil can receive.

Because olive oil is a globally-produced commodity, international standards govern which olive oils meet the cut to be sold as “Extra Virgin.” In order to qualify as Extra Virgin, the oil must meet both chemical and sensory standards met by undergoing several laboratory tests.

In 1998, the California Olive Oil Council, a marketing trade group promoting California Olive Oil, created a Seal Certification Program for their Extra Virgin Olive Oils. This seal indicates that the oil has met or exceeded the laboratory standards and is free of any defects of flavor or odor, giving California-grown olive oil a consumer advantage.

Unlike wine, Extra Virgin Olive Oil tastes its best when it’s fresh, without time to mature. It is purchased within 12 -15 months of bottling for maximum flavor and health benefits. This presents both California producers and consumers an advantage to buying local: avoiding the additional time of travel to take effect on the flavor.

Deep roots in premium quality and diversified varieties, paired with innovative experiential marketing and consistent impartial grading and certification ensures that olive oil production in California has room to grow.

“Interest in olive oil is not a fad. It is here to stay.”

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-Liz Tagami

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GROWING GOODNESS THE WALNUT SUPER FOOD

Story & photos by Caleigh Martella Additional photos provided by Martha Gonzales 28 | Winter 2019

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he walnuts consumers know and enjoy today, originated from Persia. Walnuts were traded and carried from the Middle East to Asia by way of the Silk Road, eventually hitting sea trade where they were gradually introduced to the rest of the world. Santa Barbara County was the first region in California to commercially plant walnuts in 1867. Since then, walnut production has spread north toward the Central Valley. Each year walnut crop harvests expand in size and the worldwide consumption continues to increase.

With increases in available farming technology, advanced propagation methods and new varieties of walnuts, the industry is seeing the highest supply and quality in history. According to the International Nut and Dried Fruit Congress, the walnut industry has almost doubled in size over the last decade, forcing producers to rapidly advance in technology and production. Approximately 485,000 metric tons (measured on a kernel basis) were produced worldwide in the 2007-2008 crop year, compared to the 2017-2018 crop with an estimated 872,000 metric tons. Around the world, 555,000 metric tons were reportedly consumed in 2012 compared to 889,000 metric tons in 2016.

“Walnuts are goodness in a nutshell, a super food for so many reasons.”

-Michelle McNeil Connelly

Packed with Omega-3 fatty acids, protein, fiber and other antioxidants, walnuts dominate the nut industry when it comes to finding a good source of plant-based nutrients and energy. According to a study by the California Walnut Board, the antiinflammatory properties from Omega-3 fatty acids help keep a healthy, strong cardiovascular system and reduce the risk of heart disease.

Michelle McNeil Connelly is the CEO of the California Walnut Commission and executive director of the California Walnut Board.

“Walnuts are goodness in a nutshell, a super food for so many reasons,” Connelly said. “Omega3’s have been shown to play a key role in disease prevention and management including improving cholesterol, reducing inflammation and improving cognition – a great food for helping you improve your study habits. There are also protein, fiber, and minerals, like phosphorus and magnesium, while still being low in carbs.” agcircle

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The California Walnut Board has been involved in 25 years of health research, performed at 55 institutions around the world to research health benefits walnuts can provide to heart health, cognitive function, gut health, diabetes management, cancer prevention and weight management.

Walnuts are evolving into a more unique and diverse product for many to enjoy. Some of the latest attempts to diversify walnut products include using walnuts in flour, oil, milk, flavored nuts and butters.

“We are not your grandma’s walnuts. We are so much more than what you may remember as a kid,” Connelly said. “There are 30 | Winter 2019

so many ways to enjoy walnuts or added to fish, steak or used to beyond your beloved baked jazz up a classic pasta dish. goods. Today’s walnuts have a Walnuts are also viewed as mild flavor, which are perfect for an animal protein substitute snacking or adding great taste and because they are one of the highest texture to your favorite dishes.” protein-containing nuts and when Walnut flour is a gluten-free “We are not your grandma’s alternative for those unable to walnuts. We are so much more than consume wheat what you may remember as a kid.” flour, providing -Michelle McNeil Connelly texture, flavor and health benefits. Walnut oil is another prepared properly can provide up and coming by-product taste and texture replacement providing consumers with a for meat dishes such as chorizo, healthy alternative to butters and hamburger patties or tacos. oils traditionally used in cooking.

“With so many consumers Walnut oils are rich and nutty in wanting meat alternatives as part flavor, and can be tossed in salads, of a plant-based diet, walnuts can

become your go-to star,” Connelly said.

In the small town of Hughson, California, Grower Direct Nut Company (GDN), a family-run walnut processing facility, has been in business since 2004.

Farming the soils of Hughson for the past three generations, GDN processes walnuts for California walnut growers and sells them worldwide in kernel or shell form. The company’s goal is to deliver the highest quality products from farm-to-market using the best manufacturing and farming practices.

GDN is a prime example of the modernization and changes of the walnut industry. Through its sister company, The Nutty Gourmet (TNG), Grower Direct Nut Co. helped create new and more flavorful walnut products. Toni Varni, the vice president of sales for The Nutty Gourmet, said the company is focusing on innovating the product.

“With increased volumes, the walnut industry will investigate ways to create more snackable and alternative uses [for walnuts],” Varni said. “Walnut oil and flour will also become more available and hopefully mainstream.”

Changing the consumer’s outlook on walnuts is important for this transition according to Varni. Most people think of the walnut as a baking item or a simple topping, but there is so much more versatility to the superfood. From walnut flour to oil, flavored walnuts and walnut butter, TNG and GDN are taking ordinary walnuts to the next level. These innovative options include butters with flavors ranging from roasted to sea salt, and flavored walnuts, including rosemary, habanero and honey.

From what Varni and his colleagues have seen throughout the walnut industry over the past few years, they predict an increased consumption in the future as education and product familiarity becomes more prominent in the walnut industry. The goal with these products is to change the way walnuts are traditionally consumed, creating a go-to that is more desirable to consumers.

“There is still a lot of educational opportunities to be taught on the walnut,” Varni said. “We deliver a better, fresher product all year now, that will help consumers enjoy walnuts.”

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A GLIMPSE INTO A HOLIDAY TRADITION HIDDEN SPRINGS TREE FARM

Story by Amy Brown & photos by Felipe Vallejo

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rom baking cookies to ready for customers. “We have around the next crop of seedlings. carefully selecting and a variety of sizes, shapes, and The constant replanting creates an cutting a Christmas tree, kinds scattered next to each other interesting farming challenge. many holiday traditions throughout the farm to help with “Having a multigenerational become favorites because they are disease,” Craig Dobbs said. farm is complicated. We use drip accomplished as a family.

Christmas trees can take irrigation for the younger trees and Rooted in tradition, Hidden anywhere from 5 to 15 years to sprinklers for the older trees. We Springs Tree Farm has been family be fully grown and ready to cut. also add wood chips to increase owned and operated for more than The long growing time means organic matter around the trees,” 50 years and is a staple of many keeping up with the maintenance Craig Dobbs said. family holidays. The Christmas and supply of Christmas trees Part of increasing sustainability tree farm was established in 1962 can be difficult. In order to satisfy requires learning about other

by Fred and Wanda Frank, in the demand for perfect Christmas farming practices and operating Atascadero, California. Hidden trees, Hidden Springs Tree Farm procedures. Hidden Springs Tree Springs Tree Farm started on a grows nine different varieties Farm is a member of the California corner of the family property including Douglas Fir, Scotch Pine, Christmas Tree Association. The and expanded to 10-acres over White Fir, Blue Spruce, Redwood, group travels to see farming time. As the farm and methods and ideas they “I really enjoy seeing all of the trees grew, so did the can implement in their family tree. families at the farm picking their own operations and further Husband and wife promote the Christmas tree Christmas tree.” team, Auraly and Craig industry. Doing so is a matter -Auraly Dobbs Dobbs manage the tree of pride for the family. farm and their children Auraly Dobbs referenced are the fourth generation to do White Spruce, and Austrian the farm’s social media as a so. The Dobbs family shared their Pine. The Noble Fir, Fraser Fir, testament to the family’s passion for planting seedlings so Nordmann Fir and the Grand Fir care in providing a great customers can experience cutting cannot grow in the Central Coast customer experience. their own, fresh climate, so the farm imports preOne Hidden Spring Tree Farm Christmas tree. cut trees from Oregon customer described her experience “I really enjoy seeing all of the and Washington. in a Facebook review. “Just got families at the farm picking All varieties of trees make our tree... cut, shook, baled, drilled their Christmas tree,” Auraly beautiful centerpieces for the plus stand. Been coming here for Dobbs said. holidays. The family said the about 20 years and love, love our In order to prepare for the 2018 Douglas Fir is a popular tree experience every time. Walked out holiday season, the family planted because they are pet and kid to the new Lot 4... beautiful with 2,000 seedlings. Christmas tree friendly with soft needles and the leaves falling. Everyone is so farming is a year-round job, a rounder shape. However, the friendly. Had popcorn and cider!!!” not just during the holidays.

Scotch Pine is also popular for its Cindy Fratto wrote.

The Dobbs work year-round to strong branches that can support Hidden Springs Tree Farm is maintain tree health and spread handmade, heavy ornaments. special because it is not just a their love for the holiday season Hidden Springs Tree Farm tree lot; it offers the experience with other families. strives to be a sustainable of cutting or picking a personal Some varieties, like the Monterey operation. When trees are cut, Christmas tree on this family Pine, must be pruned four times stumps are left to decompose and owned and operated tree farm. as they grow to ensure they are add organic matter to the soil

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DREAMS OF THE NEXT GENERATION THE FUTURE OF THE AGRICULTURE INDUSTRY Story & photos by Quincie Gourley Additional photos provided by Violini Family 34 | Winter 2019

“I

want to be a police man!

A ballerina! A garbage man!

The president!” Children shout eagerly when asked what they want to be when they grow up. They shoot for the stars with ideas like astronauts and doctors, artists and musicians. Few though, are known to shout enthusiastically, “a farmer!”

In 1850, farmers made up 4.9 million, or about 64 percent, of the nation’s 7.7 million workers according to the U.S. Census Bureau.

However, currently less than 2 percent of the nation’s population is actively involved in agriculture today.

The agriculture industry continues to shift towards automation as the new generation of agriculturalists begin running the industry.

As working farmers and ranchers get older and the technology era progresses, many are wondering who will be the future of agriculture.

A 2014 report by Hart Research Associates and Civic Enterprises supports the “Mentoring Effect” idea.

Meaning, when children are young, role models are crucial to influencing their future decisions. From uncles to neighbors and teachers, mentors in the agriculture industry strive to provide career opportunities in agriculture.

Future Citrus Farmer “I want to help Gramps (his grandfather) make lemons,” said 4-year-old Easton Violini. He is a fifthgeneration family farmer of citrus and row crops from

Soledad, California, and has been immersed in agriculture all his life.

Ask Easton about his family’s farm and his excitement is contagious. He often walks the rows and snags a lemon or two.

“I want to pick them and cut them and eat them because they are my favorite,” he said.

When Easton is not with his “Gramps,” Kirk Williams, in the citrus orchards, he can be found in the vineyards with his mom, Kori, and uncle, Justin or with his “Gogo,” Debbie (grandma) in the pig barns. Easton seems to find happiness in the lemon orchards because of his love for helping his Gramps.

“Agriculture is constantly evolving and changing. We need to be able to change with it in order to be successful.”

-Kori Violini

Kori Violini hopes that one day, Easton will take over the farm, and his love for lemons will continue throughout the citrus industry. “Agriculture is constantly evolving and changing,” said Kori Violini.

“We need to be able to change with it in order to be successful.”

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and innovations within operations. She finds happiness with her son’s interest in “working” or playing in the dirt with his tractors because Easton has found something he really loves.

Future Cowboys of Rodeo “I want to be a cowboy because I love my dad,” said Liam Londo, son of the Cal Poly Rodeo Coach Ben Londo and small business owner Rebecca Londo. Liam age 5, and Luke age 3, are brothers who aspire to be cowboys

“I want to be a cowboy because I love my dad.”

-Liam Londo

just like their father and family before them. Along with being cowboys, they hope to pursue other goals.

Liam wants to work with “the dinosaurs” and Luke, wants to be a “fire truck guy.”

The boys have a deep passion for the western lifestyle, as they continue a family tradition: chasing rodeo and roughstock. Liam said he admires the people he knows, “because they are cowboys. They are cool.”

The boys have grown up admiring and following the Cal Poly Rodeo Team students, and seem to have intentions of following the same path.

“The boys are still too young to get into rodeo quite yet, but they seem to enjoy the people and the activities,” Ben Londo said.

Neither he nor his wife want to push their sons into the sport, but if the boys express 36 | Winter 2019

interest, they are excited to encourage this desire.

“If these future generations are not interested, then the ag industry and western way of life will struggle more with each generation,” Ben Londo said, discussing the agriculture shifts over the years. H said he would be proud of his boys to continue the roughstock legacy, but he will be just as proud of Liam and Luke to pursue baseball or any other career.

Future Vegetable Farmer “Watching them grow and eating them,” is 2-year-old Lincoln Brownell’s favorite part of being a vegetable farmer. This Santa Maria, California, toddler is full of passion and excitement about his vegetables and animals.

Instead of waiting to grow up and farm, Lincoln has already started his own garden and animal farm with the help of his parents and grandparents.

During the summer months, Lincoln’s wide variety of vegetables include his favorites; tomatoes, corn and carrots. His parents said at age 2, Lincoln doesn’t quite wait for harvest time.

Instead, he picks his crop a bit early and doesn’t mind one bit as he munches away on his bounty.

While chickens are Lincoln’s favorite animal, he has quite the collection of animals amongst his family with both sets of grandparents housing most of the critters. A duck named Cinnamon, a rooster named Jeffrey, a pony named Princess and a mini donkey are just a few.

Lincoln explained his love for farming and animals that

make him feel “happy and uh… happy!”

Lincoln’s parents, Breane and Blake Brownell, are proud to see their son’s interest in agriculture. Breane Brownell’s father farms in Santa Maria and Blake Brownell’s family draws from agricultural roots in farming and dairy cattle. Both parents were in 4-H and FFA programs. They said Lincoln loves that he is able to kind of farm on his own.

“He just loves eating vegetables and he can do it all: he can start it, plant seeds, grow the crops and eat them,” Breane Brownell said.

One of Lincoln’s favorite parts about farming is driving around in tractors and working the bucket levers.

Lincoln’s passion for farming is exciting to his parents. “For me, it is the kids from L.A. or even Santa Barbara, that have no idea where stuff [food] comes from, which is pretty sad,” Blake Brownell, said. “Linc has been able to do it all start

to finish and grow his own food.”

These children wanting to be rodeo stars, farmers and ranchers are the future of agriculture. They could be part of the small population who will help shape the industry.

Breane Brownell said agricultural experiences at a young age have great purpose and she’s thankful Lincoln has family to support his interests. She added, “We wouldn’t have food without farmers and we get to be a part of this [agricultural] world where we can see where our food comes from, and the hard work it takes to enjoy this way of life. And so can my child,” she said.

The significance of the young kids’ answers may not be a big deal to them, but years from now, these kids and hopefully many more, will contribute to preserving the Western lifestyle and furthering the agriculture industry.

“We wouldn’t have food without farmers and we get to be a part of this [agricultural] world where we can see where our food comes from, and the hard work it takes to enjoy this way of life. And so can my child.”

-Breane Brownell

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SPECIAL HAULS SPECIAL RULES LIVESTOCK HAULERS NEED FOR SPECIAL EXEMPTIONS

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Story by Chloé Fowler & photos provided by Livestock Marketing Association

hings have changed since Smokey and the Bandit highlighted semi-truck hauling on the big screen in 1977. What hasn’t changed is how common it is today to pass hundreds of semitruck drivers on the roads each carrying different commodities.

Some refrigerated trucks carry perishable foods to mega-store chains across the nation with labels like Walmart or Swift. Others transport fresh flowers, equipment or materials to facilities throughout North and South America.

There are others that haul live cargo and passing traffic can peer inside to see livestock stare back.

These trucks are crucial to the animal agriculture industry as they transport livestock to the next step in their livelihood; however, these livestock trucks and their drivers are subject to increasing restrictions, impacting their ability to operate.

The Department of Transportation regulates the amount of hours haulers can stay on the road. Limiting hours of operation is a safety measure 38 | Winter 2019

to minimize accidents due to driver fatigue and distractions.

Current federal regulations require 14-hours maximum shifts with 10-hour shifts of offduty (driving) time to recoup in between. Within that 14-hour time, the driver must only drive for 11 consecutive hours, with those three additional hours on duty to account for breaks and rest as described by the Federal Motor Carrier Safety Administration.

While the safety measures may improve road safety, the same measure with intent to better serve haulers, has a negative impact on livestock. The shortened hours of drive time with increased break hours means livestock are subject to extended travel in an environment that is not designed to house livestock.

Less time spent in transport means animals can spend more time in permanent housing with proper feed, water and adequate space to rest.

On Oct.15, 2018, a petition was submitted for a five-year exemption on these standard hauling restrictions. Once

the petition is published in the federal register, it will receive comments and then the Department of Transportation and Federal Motor Carrier Safety Administration will take the petition under advisement.

The proposed petition intends to change the drive times for those who haul livestock to be 15 ½ hours of consecutive drive time with only seven hours of off-duty rest time. Multiple organizations signed the petition including the National Cattlemen’s Beef Association (NCBA), Livestock Marketing Association (LMA), American Honey Producers Association (AMHP) and the National Aquaculture Association (NAA).

Pierre Camsuzou, located out of San Miguel, California, has been hauling livestock for more than 20 years. The majority of his hauls include beef cattle, but he also ships grapes during the harvest season. He has dealt with regulation issues first hand and deems them impractical.

“Not being able to break up the 10-hours of off-duty time, creates

even more issues,” Camsuzou evidence of efficiency. Australia said. “If you’re out in the middle has a similar system to the petition of nowhere, and you’ve run out recommendations in North the clock, you’re just going to America. Australian driver hours have to stand by that truck for 10 include a 15 ½-hour drive time consecutive hours until you can with 7-hours of off-duty rest, with finish the trip, and those cattle are pre-planning requirements and the just going to have to wait.”

“Livestock haulers are some Jara Settles grew up on a the safest drivers.” purebred cow-calf operation in Hoskins, Nebraska.

-Pierre Camsuzou She attended Kansas State University and earned a bachelor’s same certification requirements. degree in animal science and “In exchange for these additional went on to graduate from the hours, drivers will complete Washburn University of Law. For fatigue management training approximately a year and a half and additional documentation to she has been acting as the general mitigate the risks associated with council for the LMA, a national fatigue,” Settles said. trade association of livestock While the additional trainings trade businesses. She also stated seem like an appropriate her concerns for the regulations compromise, “you can’t teach an facing livestock haulers. old dog new tricks,” commented “Most livestock need to get Camsuzou. “Livestock haulers are somewhere else to be fed when some of the safest drivers, and the weaned from the operation, issue is not everyone has the same and it is often a long way from sleep patterns. I’ll sleep the first 4 where they are fed to where they of my 10-hour off-duty time and are harvested,” Settles said. “It then anxiously wait around for the is cheaper to ship the cattle to last 6, so I’m even more tired when the place they will be harvested I start hauling again, when I could than to ship the feed to them and have just drove after my nap.” them ship them to harvest. And Despite these discrepancies, typically, we are shipping them to Camsuzou said he recognizes the central and southwest regions there must be an exchange and which is quite a far distance.” the additional training would give The requests being petitioned are reassurance to many regarding the not being brought forward without fatigue of the drivers.

Photo by Trucks.com

The prospect of these changes becoming possible is creating buzz across multiple groups; especially those who find this as an effort to increase the safety of the livestock they are transporting.

The less the amount of stops and that are made, the of breaks safer it is for the live cargo and the sooner they can reach their destination safely with attention to humane livestock transportation.

“Four additional hours isn’t everything everyone needs, but it is helpful,” Settles commented.

“There have been a large amount of financial and time resources put into researching and putting forth the best argument that we can to ensure that these trainings and other precautions are going to be able to do that.”

Discussions about driving times and safety policies have circled for two years amongst different organizations representing live cargo and livestock. The signatures submitted with the October 2018 petition show serious consideration for the proposed changes. As these agencies take a hard look at improving the current standards, all involved in the animal industries eagerly await a decision for their future procedures with safety and animal welfare at the forefront of their intentions.

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MOVING SEED TO CROP THE TRANSPLANTING PROCESS Story & photos by Katelyn Pedersen

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magine sitting on the back of a transplanter, connected to a tractor. The task at hand is to beat the chute, where the seedling must be placed, before it completes a 360-degree rotation.

An empty chute results in a plant that won’t be deposited in the prepared soil bed. Throughout the entire transplant process this can be considered the trickiest part for most farming operations start with seedlings.

Transplanting is the process of growing small plants, starting at a greenhouse and then to the field.

Through this process, workers pull the seedlings, or transplants, from small trays and mechanically place them into the soil at a specific depth allowing for optimal root growth and water retention.

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Farming operations choose transplanting for many reasons.

One reason being the ability to utilize greenhouse plant germination with controlled environments, according to Cal Poly Horticulture and Crop Science lecturer Jack Rabin.

By starting the seeds in a greenhouse, it “saves measurable amounts of irrigation water, which is so precious to our state,” Rabin said.

Rabin added that especially in California, the time these seedlings spend in the greenhouse helps combat issues that the state is currently facing. As a state, California is dealing with water limitations. For the success of the crop, transplants are kept in greenhouses in their juvenile state to control environmental impacts

such as water usage, sunlight exposure and nutrient demand, the most notable of these manageable factors being water usage. Plants in small flats or trays make it easy to control where and how the water is being delivered to the plant, Rabin pointed out. In comparison, starting crops directly in the field and irrigating those small seeds is challenging and not to mention a greater usage of the state’s precious water.

Once seeds have reached the age where they can be successfully moved into the field, plants are transported to the field where they meet the soil. To ensure optimal growth soil plant beds are tested, tilled and monitored for the success of the seedlings.

During the planting process, workers sit on a mechanical

transplanter which is attached transplanter where the automated “It is a combination of peat to a tractor. Transplanters plant planter pulls the tape, cuts the tape moss and vermiculite between about four rows of transplants at two layers of biodegradable tape,” around each individual plant and a time dropping seedlings into a Wong said, “and is designed to be then plants the seedlings into the 360-degree, 6-cylinder rotating able to fold on itself.” soil at the predetermined depth attachment. Once the cylinder and space. The only skilled labor The tape allows for the passes the opening, the during this process is those plant is then dropped into “It saves measurable amounts operating and loading the the soil and covered by next trays. Plant Tape USA of irrigation water, which is so reports this method allows the remaining soil being filtered back around the for planting up to 25-acres precious to our state.” seedling. The process per day using three people,

-Jack Rabin moves quickly and in comparison to the requires skilled labor. mechanical transplanter, One of the benefits to mechanical germination and growth of seeds which reached 10-acres per day transplanting is the reduction into seedlings in between the tapes using 15 people. of labor necessary to get the job Access to new technologies, pocket like layers. According to done. Cal Poly professor and Plant Tape USA, each tray of plant paired with the capability and vegetable enterprise advisor Jeffrey tape has the ability to hold 900 determination of those wanting Wong said prior to mechanical plants, surpassing the previous to help solve current issues, transplanting, the unknown methods of transplanting which, at have led to innovations such success of germination caused a maximum, allowed for one tray as transplants. This has not growers to typically buy and plant to hold only about 200 plants. only improved the overall crop more seed to ensure they would The plant tape system success, but has created an entirely be able to make a reasonable profit significantly reduces labor with a separate and new sector of on their field. Rather than oversemi-automatic planting process. the agriculture industry. planting small broccoli seed and The trays are loaded onto the then thinning out the crop to the most viable plants by hand, now transplants are further developed in their life cycle, decreasing the need to thin the crop by labor crews.

In addition to a reduction of labor, transplants also offer a more uniform plant population for the grower. Population uniformity is a significant benefit to the producer when it comes time to integrated pest management or to even harvest the crop. The transplant process offers less variation between each plant, ultimately leading to a higher quality, more uniform crop.

Since the seedlings are already past their germination point, crops spend less time in the field, saving growers time, effort and money.

Wong believes the future of transplanting is in the form of tape, specifically the plant tape system. He described this new advancement as small but crucial. agcircle

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FROM WASTE TO SPIRIT

THE NEW SPIRIT OF PASO ROBLES WINE COUNTRY

Story by James Broaddus & photos provided by Re:Find Distillery 42 | Winter 2019

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he San Luis Obispo richer color.

In 2017, the distillery saved 29,000 distillery industry While most winemakers would gallons of juice, which translates began when Southern discard the juice without remorse, to roughly 2,000 tons of grapes California native Alex Villicana realized he could apply otherwise wasted. In acreage, that Villicana, moved to Paso Robles, more sustainable methods. equates to a 60 to 70-acre California, in 1992. He wanted “To me, there was so much vineyard, unused. to work a harvest with the goal discarded juice that could be Eight years after its launch, of improving his culinary skills. turned into another product. Now, Re:Find Distillery has eight After working a grape crush with other wineries in the area are products. The grape-based vodka Vic Roberts at the old Creston getting paid for their saignée and and grape based-gin still stand at Vineyards, Villicana was hooked.

I am getting a great base material, the core of the lineup. Additionally, Villicana began making wine that is way better than potatoes, Re:Find Distillery now produces himself in 1993 and selling it after for vodka and our other grapethe original vodka, gin, limoncello realizing it was more than he could based spirits,” Alex Villicana said. liqueur, cucumber flavored drink. The following ten years he “It wasn’t just making spirits; vodka, kumquat liqueur, vodka continued honing his skills and it was all about finding ways to finished in barrel, rye whiskey learning the craft while renting make our business production and bourbon, the latter two from space at Santa Maria Wine Services more sustainable.” grain not grapes. in Santa Maria, California.

The saignée process made better Some people say, “The more, Villicana and his wife, Monica, wines, but farming and production the merrier!” With that in mind, built their small winery Villicana makes a point to “The creativity is my favorite part, involve local farmers in his in Paso Robles in 2001 and opened their tasting it’s like wine. There is so much production processes. The room on Adelaida Road cucumber vodka relies on creativity. In the spirits industry, Arroyo Grande, California, in 2002. Villicana Winery and Vineyard is on the there is so much to learn and so family farmers to produce West side of Paso Robles, seasonally ripe organic much to do!”

California. The couple cucumbers. Re:Find relies -Alex Villicana chose the 13-acre site for its on Paso Robles growers to climate and the calcareous harvest and malt the rye (calcium rich), nutrient deficient, costs remained the same. “It for grain-based whiskeys. limestone soil. The careful western just drove me crazy,” Villicana Villicana said there are now 13 region land seisection translated to said. “For a small tasting room wine-maker-distillers who connect rich, concentrated wines. winery, every little bit counted. with each other regularly in San The Villicanas still farm their That was a raw material we were Luis Obispo County. He said he own vineyard and produce wines wasting. I wanted something enjoys seeing the industry grow for a small tasting room, choosing more sustainable.” in the area and hopes to see all the from Cabernet Sauvignon, Merlot, “I realized that you could make distillers working together in the Cabernet Franc, Zinfandel, Syrah, vodka out of anything, even future to increase public interest in Mourvèdre, Grenache, Viognier, grapes,” Villicana said. “And that local spirits. and Grenache Blanc. Villicana was the lightbulb moment.”

Villicana also sees the distilling Winery produces approximately Legal complications became industry as a way to encourage 2,000 cases annually, which are the first challenge to producing growth of local family farms. “We only sold through the tasting specialty spirits from wine bydon’t need an essence of a flavor room and wine club. products. Prior to Villicana, no one like the big distillers. Here in San The idea for transitioning from in the area was producing spirits, Luis Obispo County, distillers have solely wine to a distillery came especially in a winery. In 2011, the opportunity to lean on local to Villicana when he sacrificed after two years of determining the flavors straight out of farmers’ thousands of gallons of his prized, legality, Re:Find Distillery obtained fields,” Villicana said. “Consumers free-run juice down the drain. The a license to operate. really can taste that difference. It is juice was the result of the saignée In the first year, the winery/ exciting to see what can come out process, in which the crushed distiller produced enough vodka to of the area.” grape compound is concentrated push through the tasting room and to increase juice contact with skin, saved a couple thousand gallons of producing heavier wines with juice. But that was just the launch. agcircle

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Photo by Malorie Walker

HIDDEN IN PLAIN SIGHT CATTLE BY-PRODUCTS AND WHERE TO FIND THEM Story by Hayley Tuttle 44 | Winter 2019

R

oughly 60 percent of a protective covering when welding, animal by-products sequesters at least five times as many cow is used for its meat. made into work gloves, and worn as chaps for cowboys working greenhouse gas emissions as What is the other 40 percent used for? with livestock and riding through it emits. Rendering yields far Beyond nutritious meat products highly dense brushy areas to fewer emissions than landfilling and hide for leather goods, cattle avoid leg injury. or composting alternatives. products help contribute to products Rendering is sustainable. Recycling Rendered animal agriculture and used every day, some of animal of animal by-products other customers reduce even lifesaving.

By-products are environmental sequesters at least five times as their secondary products footprints and become many greenhouse gas emissions more sustainable. All created in the U.S. landfills would manufacturing process of as it emits. be full in four years a primary product. In the -National Renderers Association without rendering, beef industry, the most posing a serious public commonly recognized byhealth threat.

“One cattle by-product I use products are hides, which when Catie Field, a Cal Poly animal tanned produce leather. Before a on a daily basis for my accessory hide is tanned, it must undergo business is the cowhide. Cowhides science senior, has worked at the Cal Poly J & G Lau Family Meat a lengthy preparation process are put through a tanning process Processing Center as well as a and proper curation, removing to make them into the cowhide quality assurance internship at rugs we see sometimes in homes all excess moisture. It is then Washington Beef, a large beef ready for tanning. with western décor,” owner of processing facility. “Most facilities Simply put, tanning is the Burlap Bovine, Malorie Walker will send the fat, trimmings, and process of chemically coating said. “I like to cut hides up into bones from the processing floor to the collagen proteins in the hide creative projects I build with a rendering facility on or off-site,” cowhide like camera straps, to protect them from water and she explained. “Hides will often bacterial damage. This was ornaments, watch bands, go to a hide plant that will tan the historically done with naturally coasters, and my Burlap Bovine hides and then condition them occurring tannins found in the original design, cow buddy ear to make leather goods. Intestines bark and leaves of plants, thus the bud organizers!” can be washed in-house but then Outside of clothing, accessories, name tanning. Vegetable tanning sent to an outside facility to make was a method that took several and protective wear for workers, things like sausage casings.” weeks longer and produced a leather increases the longevity stiffer leather. Today, the most and ease of upkeep for upholstery common method of tanning is in furniture and cars. The sports “I like to cut hides up industry is also a large consumer the chrome method. Chromium, into creative projects a mineral tannin, affects collagen of leather from baseballs and proteins the same way as previous baseball mitts made of the heavyI build with cowhide methods, but works much faster duty material, and footballs made like camera straps, and produces a highly workable of cow hide, rather than the classic pig skin of original footballs. leather in approximately one day; ornaments, watch Beyond the obvious by-product sufficient for garments and handbags. of leather, the beef bones, blood, fat bands, coasters, and It’s not uncommon to see leather and tissues are rendered to ensure my Burlap Bovine used as a choice material for a that no part of a harvest goes to orginal design, waste. Rendering is one of the variety of fashion accessories, but oldest forms of recycling. some of the practical purposes cow buddy ear leather serves are often forgotten.

According to the National bud organizers!”

Leather, being a highly durable Renderers Association, rendering -Malorie Walker and flexible material, is used as a is sustainable. Recycling of agcircle

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Photo by Hayley Tuttle

Field continued, “Most of the time beef processors will consider hooves, bones, horns, fat/trimmings, hide/hair, and some parts of the intestines as the precursor to beef byproducts. The by-products themselves are meat and bone meal, gelatin, and leather goods.” Remnants from beef processing are ground to a uniform size, cooked, and then separated into proteins and fats. The proteins are ground further and added to feeds as a nutritional supplement while the fats are purified and made into tallow.

Tallow, the most versatile of beef’s by-products, is well known for use in-soaps, but it is also a source of biofuel and used as a nutritional supplement much like rendered proteins. For centuries, tallow has been used in cooking and other household products. More recently, scientists have begun extracting specific 46 | Winter 2019

compounds from tallow and use them for a variety of products.

The four most prevalent compounds extracted are oleic acid, glycerin, stearic acid, and linoleic acid. Oleic acid is an emulsifier found in shampoos, cleansers, creams, and lubricants. Glycerin is used in inks, glues, solvents, and explosives. Stearic acid is used in rubber, tires, lubricants, and crayons. Linoleic acid is used in lubricants and paints.

Medical professionals have discovered ways to supplement new medical procedures in using these by-products. Instead of harvesting bones grafts from a donor or another part of the patient’s body, doctors use bone from cattle as a much more available replacement. Cattle cartilage can also be used in orthopedic surgeries as a viable replacement in humans.

Prior to synthetic insulin, insulin was harvested from livestock and known as a crucial stepping stone in developing treatments for diabetes. Diabetes historically was a deadly disease with a low survival rate, yet due to the almost identical properties between bovine insulin and human insulin, those diagnosed with diabetes could live full, healthy lives.

Cal Poly sophomore animal science major, Lexie Hazelton, has Type 1 diabetes. Due to the medical advancements from bovine by-products, she, along with other students diagnosed with this disease, are able to focus on her studies. She also can efficiently work at the Cal Poly Sheep Unit rather than worrying about her blood sugar levels. “[Insulin] has saved millions of lives,” said Hazelton. “It used to be made from the pancreas of pork and beef, but this type of insulin is

no longer available today.�

According to the U.S. Food and Drug Administration (FDA), the manufacturing of beef insulin for human use in the U.S. was discontinued in 1998. In 2006, the manufacturing of pork insulin (Iletin II) for human use was discontinued.

The discontinuation of animalsourced insulins was a voluntary withdrawal of these products made by the manufacturers and not based on any FDA regulatory action. Although there are no FDA-approved animal-sourced insulins available in the U.S., recombinant human insulins and their analogs are safe and effective FDA-approved products available for the treatment of type 1 and 2 diabetes mellitus.

While livestock derived insulin lead to positive human health changes, other beef byproducts are still making medical advancements in other areas.

Hormones from cattle adrenal glands are used in some steroid drugs and blood thinners, such as heparin, include ingredients from bovine lungs. Collagen, collected from the hide in the tanning process, is used in plastic surgery for facial injections, after extra purification. Finally, and most commonly, collagen is used in gelatin which gives the identifying texture in foods such as gummy snacks, marshmallows, and jams.

In a world where food waste has become an issue, a natural concern is how much potential waste is created during the harvesting of cattle. However, it is clear from the extensive list of by-products used in everyday lives the 40 percent of a cow not harvested for meat goes to good use.

Photo by Malorie Walker agcircle

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agcircle magazine Brock Center for Agricultural Communication 1 Grand Avenue San Luis Obispo, CA 93407 brockcenter.com @brockcenter

48 | Winter 2019