Ag Circle Summer-Fall Issue 2013

agcircle |

cal poly, san luis obispo summer-fall 2013

inside

Ag Circle Photo Contest Take a look at this year’s winning photos

Swanton Pacific Ranch Discover how students live and learn at Cal Poly’s 3,200 acre ranch

Developing Solutions Food Science and Nutrition students help children in a developing nation

NOTES

LETTER FROM THE STAFF WELCOME TO THE SUMMER-FALL ISSUE

S

ummertime is a season well-suited for travel and adventure. This issue gives a glimpse of the many adventures and opportunities Cal Poly students discover in their time on and off campus, and even as alumni.

In this issue, you will learn about students working to solve problems in their fields, interning at Swanton Pacific Ranch, starting their own team to help developing countries, and winning a prestigious national dairy competition.

You will also discover some of the best photos students submitted to our annual photo contest. This year, Sam Terpstra, Agricultural Systems Management senior, earns our top award. His tractor photo graces the cover of this issue for capturing the beauty of a Cal Poly tractor at sunset, a sight familiar to many hardworking students.

The Summer-Fall issue is always bittersweet as it marks the end of one school year and the beginning of another.

Mandy Brazil and I graduate this June to continue our adventures. We are proud to announce Taylor Pires and Amanda Meneses will continue to serve as editors in addition to new editors, Alex Beeler and Jordan Dunn. I am excited to see what this new talented team will do and I look forward to staying connected as an agcircle reader.

Thank you for following along with our stories this year. Feel free to take your copy of agcircle with you as you embark on your next journey and continue to write your story; I know I will.

THANK YOU! Jennifer

Mandy, Amanda, Taylor and Jennifer 2 | Summer-Fall 2013

C O N T E N T S

STUDENT ADVENTURES

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LIVING AND LEARNING

agcircle Volume 31, Issue 3, Summer-Fall 2013 Published three times a year by the Brock Center for Agricultural Communication California Polytechnic State University Brock Center for Agricultural Communication 1 Grand Avenue San Luis Obispo, CA 93407 805.756.6138 brockctr@calpoly.edu Building 10, Room 234 Editor-in-Chief Jennifer Ray Faculty Adviser Megan Silcott Associate Editors Mandy Brazil Amanda Meneses Taylor Pires Writers Meridith Bibbo, Mandy Brazil, Maddie Dunlap, Jordan Dunn, Joshua Fridlund, Amanda Meneses, Taylor Pires, Jennifer Ray, Katie Roberti, Katie Rottenberg, Aimee Shaner, Trevor Surrock, Rachel White Photographers Mandy Brazil, Jordan Dunn, Joshua Fridlund, Amanda Meneses, Taylor Pires, Jennifer Ray, Katie Roberti, Rachel White, Robert Rutherford, Chandler Wilson, Christine Woodman Graphic Designers Mandy Brazil, Amanda Meneses, Taylor Pires, Jennifer Ray, Christine Woodman Submissions to agcircle are welcome.

Permission to Reproduce All material in this issue may be reproduced with the expressed written permission of the Brock Center for Agricultural Communication.

The contents of agcircle are generated by students, and do not reflect the opinions of California Polytechnic State University, its administration or faculty.

This issue of agcircle was printed by PRP Companies.

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The people of Swanton Pacific Ranch

DEVELOPING SOLUTIONS

Food Science students help a developing country

THE CAPSTONE CLASS

Cal Poly Dairy Challenge Team wins national title

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MAKING THEIR MARK

Student teachers continue to leave a legacy

ON CAMPUS

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IRRIGATION, TRAINING AND RESEARCH CENTER

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PHOTO CONTEST WINNERS

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HISTORY OF THE SHEEP UNIT

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CAL POLY AVOCADOS

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BED AND BREAKFAST

TRENDING NOW

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NITRATE CONTAMINATION

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CONGRESSMAN DOUG LAMALFA

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THE MADONNA INN

Students gain valuable work experience on campus

The best of this year’s student submissions

The evolution of the sheep experience

Locally grown and enjoyed

Students wake up ready to learn

A challenge for California agriculture

Alumnus represents the interests of agriculture

A Central Coast family tradition

DAIRY CARES

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A great story to tell

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CATTLE RUSTLING

A modern day concern for ranchers

Living and Learning: The People of Swanton Pacific Ranch

Story and photos by Jennifer

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Ray

STUDENT ADVENTURES

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ver 600 native plant species live at Cal Poly’s Swanton Pacific Ranch in Santa Cruz County. The 3,200 acres hosts 10 percent of California’s plant species, but plants aren’t the only things found living at Swanton.

Students, faculty and staff have embraced the property as not only a learning laboratory, but also a home.

“What I like most about Swanton is the thing that most people don’t like about it and that’s the fact that it’s three hours away. I think it’s really important that our students get to go up there and that they have to stay. … It’s the experience of living on the ranch and fully absorbing what it has to offer,” Ranch Director Dr. Brian Dietterick said.

Swanton Pacific Ranch is a working ranch where students and staff harvest timber, grow crops and raise livestock. The ranch is an education and research facility for graduate students, summer classes, field trips and internships. There are four members of the Swanton staff and faculty team. Steve Auten is the Resource Manager at the ranch, where he and his family live.

Auten grew up in Los Angeles, Calif., before attending Cal Poly. As a student, Auten interned at Swanton Pacific Ranch.

“It’s important to let people know it’s okay to grow up in LA and come work in agriculture. … I think one of the most important things that was told to me when I was an intern in 1997 was, ‘This is your ranch and this is your place. The staff is here to guide you,’” Auten said.

Auten now gives back to Cal Poly by serving as a staff member. “This ranch is an incredible gift. It changed my life. … I’m glad and honored to be here,” Auten said.

The ranch is “a confluence of all these different ecological types that come together here,” which makes it an incredible place to learn, study and develop new ideas. However, one of the most important features it offers is responsibility. “We want students to be connected like they’re going to be connected to a job in the future,” Auten said.

There are currently five graduate students living and working on the ranch.

There will be 30 to 35 undergraduate and graduate students living there throughout the summer for classes and internships.

The students have an important role in gathering data, caring for facilities and resources, and representing the ranch at public events.

Graduate student, Mary Crable studies

hydrology and has been living at Swanton Pacific Ranch for two and a half years.

“It’s nice to have a small community here where I feel comfortable to ask questions, joke around and learn a lot,” Crable said.

Her time at the ranch has helped pinpoint a career direction. After completing her master’s degree, Crable hopes to work for Yellowstone National Park.

“

It’s nice to have a small community here where I feel comfortable to ask questions, joke around and learn a lot.

” Dylan Theobald and Ben Han are graduate students who appreciate Swanton Pacific Ranch for connecting them with new disciplines and experiences. “You get to work with other resources, departments and majors,” Han said.

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Theobald majored in Forestry & Natural Resources at Cal Poly and worked for the US Forest Service before starting his master’s program. His time living at Swanton has given him, “experience with a whole lot of different aspects of the industry” such as rangeland management.

Agricultural Education graduate student, Annie DeFeyter earned her bachelor’s degree in Animal Science. DeFeyter uses her rangeland management knowledge every day. She enjoys sharing interesting experiences with her parents, both from urban backgrounds. “Wow, that education really was good for you,” they say.

DeFeyter works with Livestock Manager, Gordon Claassen. “Gordon’s probably the best teacher you could ask for,” DeFeyter said. Claassen graduated from Cal Poly with an Animal Science degree and has since managed five different ranches.

“I was managing a ranch in Cottonwood Creek in northern California when a co-worker said, ‘You know, you really are a teacher,’”Claassen said. He soon found himself in his current position, where he combines his passions for livestock, holistic management and teaching.

“I like being able to encourage students to pursue a career in livestock if that is suited to them. … There is a uniqueness to livestock,” Claassen said.

Claassen believes staying the night on the ranch does two things for students. “I

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think it gives them better skills at relating to other people. … It also helps reconnect them with the resource base and the land they are a part of,” Claassen said.

Dietterick wants more students to experience life at Swanton and to take advantage of what it has to offer them.

“Our biggest limiting factor right now is not enough space for students to live up there.”

One goal we have had for a long time is to maximize the educational potential that Swanton has and we’ve been working toward that goal ever since Al Smith, our benefactor, was alive and he died in 1993.

He had envisioned this educational center while he was still living and we’re now getting closer and closer to realizing that goal, which is going to help us in reaching that potential.”

Cal Poly is currently developing plans to build a Swanton Pacific Ranch Educational Center and Field Camp, which they are hoping to open within two years. The center and field camp will provide new housing, a new classroom and a dining hall.

“Our mission is to provide educational opportunities for students. We are looking at every way possible to involve students at the ranch. Going into the future, we will be offering more courses, internships and opportunities to do senior projects at the ranch.”

Our past [University] President Warren Baker stated just prior to his retirement that this is the greatest gift that Cal Poly has ever received,” Dietterick said.

“

Our mission is to provide educational opportunities for students.

”

“It really is quite a legacy. It’s so unique to be a part of that,” Claassen said.

Students, faculty and staff love Swanton Pacific Ranch and want to share their home with others. “I can hear the ocean from my window. It’s so peaceful,” DeFeyter said. Theobold enjoys surfing after he finishes his work. Students make unforgettable memories and gain invaluable knowledge and skills. To Dietterick, the greatest thing students gain from living at Swanton Pacific Ranch is something deeper.

“I think they end up walking away with a better understanding of themselves and it’s those kinds of experiences that we hear time and again that have stayed with students for a long time.”

STUDENT ADVENTURES

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STUDENT ADVENTURES

Developing Solutions for Developing Countries Story by Meridith

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Bibbo, Photos by Christine Woodman

hat’s better than students using their skills and knowledge to create an innovative product ready for large-scale production? When this product is designed to improve the quality of life for people in underdeveloped

countries.

This year, for the first time at Cal Poly, Food Science and Nutrition majors accepted the challenge. Although every year the Food Science Club participates in product development competitions sponsored by the Institute of Food Technologists Student Association (IFTSA), never before have they participated in this competition: Developing Solutions for Developing Countries (DSDC).

“I wanted to start the team as a freshman, but heard about it too late in the year and I was a freshman with much to learn,” said sophomore Food Science major Emma Sandquist, the lead promoter. “I have a passion for those in third world countries without food,” she said, “and this [competition] combines science and my passion!”

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Like other IFTSA competitions, DSDC is open to both undergraduate and graduate students, teams and individuals.

Unlike other competitions, though, the IFTSA committee assigns a new humanitarian goal annually. This year, the students were challenged to create a nutrient supplement for an HIV infected population anywhere in the globe. The Cal Poly team chose to concentrate on children ages one to five in Malawi, Africa.

After teaming with junior Food Science major Adam Yee in September 2012, Emma worked diligently to get the ball rolling to recruit teammates—promoting the project at clubs and in classrooms.

Her efforts were successful, and when the real work began in October, a range of individuals from Nutrition and Food Science freshmen to graduating seniors were ready to genuinely Learn by Doing.

“Our first order of business was to determine which nutrients would be most beneficial for HIV/AIDS patients,” said freshman Nutrition major Jaime Savitz.

“From there, we had to select ingredients containing those nutrients, develop our product, figure out packaging, and then write and edit a paper about the whole process.”

After much research and guidance from professors in the Food Science and Nutrition Department, the team developed a plan for a nutritious (and hopefully delicious) new product. Affectionately called “MaMi” by the team, Malawi Mix is a lipid nutrient paste of whole dried tilapia, mangoes, sweet potatoes and peanut

butter. They opted for this type of product because the paste texture will enable easy swallowing for the patients and the salty sweet flavor combination is favored in Malawi culture. Furthermore, the team gained an edge by using only ingredients that could be sustained in Malawi.

The greatest challenge for the team was the actual production. “Getting the right texture by dehydrating all the ingredients was difficult,” Sandquist said. “Figuring out how to crush the fish bones to a powder and masking the fish smell and taste was the biggest of the production challenges.

We did trial after trial until we reached a formulation and product we were happy with. [Now] you would never guess fish was in it!”

After creation of the product came the tedious task of writing a proposal to the IFTSA board. “Once we had submitted it, we could only sit and wait for the judges’ decision. I guess you could just say it’s been a lot of work and a lot of waiting,” Savitz said.

All of their working and waiting paid off during finals week of Winter Quarter when the Cal Poly team was announced as a finalist. The team members each earned a certificate and the opportunity to travel to the annual IFTSA conference in Chicago this July, where they will present their product.

Each member of the overall winning team will receive $3,500. Additionally, the first place team will be awarded a personalized plaque and their entries may be highlighted in the Food Technology

journal. Cal Poly is competing against five other finalist teams for these accolades—Rutgers University, University of Minnesota, two teams from Bogor Agricultural University and University Putra Malaysia.

“Now, we will have to write a 22page final report, run the product from bench top (small scale) to scale up (mass production), create a video promoting our product, and write a 20-minute oral presentation. All is due on June 1,” Sandquist said.

“

I’m Proud I Can Put My Name on Our Product.

” But since the fledgling team has made it this far, it is clear they are committed to their cause. “It’s really hard to say what our chances are for Chicago,” admitted Savitz, “but that said, I’m proud that I can put my name on our product and I think that we definitely have a chance of winning.”

The future looks bright for “MaMi” in this year’s competition. As Sandquist said, “With the way this year has been running and the positive outlook on this year’s competition, absolutely. DSDC will be returning next year, guaranteed.” It seems Cal Poly has a new team to rally behind!

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The Capstone Class:

Cal Poly Dairy Challenge Story by Jennifer Ray Photos provided by Hoard’s

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Dairyman

andy Brazil, Erin de Snayer, Micah J. De Groot and David Vander Schaaf set a goal for themselves as freshmen: to make Cal Poly’s elite Dairy Challenge team.

“Everyone has that group of people they look up to as underclassmen, and, for us, it was the Dairy Challenge participants. Although the contest is fairly young, it has become a prestigious one for North American schools,” Brazil said.

“I remember looking at the people who had won the year when I was just a freshman and wanting to be like them,” de Snayer said.

Not only did the four seniors achieve their goal of earning a spot on the team, they placed first at the North American Intercollegiate Dairy Challenge competition April 4-6 in Indianapolis, Ind., an accomplishment they consider “pretty satisfying.”

“It’s the capstone class that puts everything together that we’ve ever learned in college in dairy science classes and your ag business classes. Then it ties it all together in the most practical way possible,” Vander Schaaf said.

The students started their work in January as part of the Dairy Science 412: Dairy Farm Consultation class, taught by coach and professor, Dr. Stan Henderson. Twelve students are admitted into the class based on professor recommendations. The class travels to dairies in the Central Valley each week.

“To prepare for the contest, we reviewed research and did case studies on practice dairies. So now, when we see a problem in an operation, we know how to dig for the root of the problem and develop a solution to make that dairy more productive and efficient,” Brazil said.

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STUDENT ADVENTURES The Dairy Challenge contest gives students access to information on operating dairies, including production and financial data. The students then evaluate the dairy herd, management protocols and facilities. Following an operation evaluation, teams of four develop a twenty-minute presentation and prepare for a questioning session from a panel of industry experts. The team must provide recommendations for nutrition, reproduction, milking procedures, animal health, housing and financial management.

“We had plenty of practice and the class was a lot of work to get everything done on a weekly basis.

We would drive into the valley every Friday and it was a 12-hour ordeal...

We would go on the dairy. We would evaluate the entire thing. We would go through all the records. That day or the following week, we would present it to our teacher and maybe one or two other professors or our herdsman at the dairy,” Vander Schaaf said.

All 12 members of Cal Poly’s DSCI 412 class participated in the Western Regional Dairy Challenge February 28-March 2 in Everett, Wash. Each Cal Poly student was placed on a team of four, along with students from other colleges and universities throughout the Western Region. Henderson watched all of the students present and then selected his team of four to represent Cal Poly at the national level.

“This year’s team has a variety of skills and worked well as a team,” Henderson said.

The team agrees they each have their unique talents in areas including public speaking, organization, practical management, transition cow management, feedstuffs and dairy software programs.

“I think the biggest strength of our team is that everyone had their strengths and weaknesses, but someone’s strength covered up somebody else’s weakness very well. I think that’s why we were chosen as a team and that’s why we won it, ” Vander Schaaf said.

Beyond personal skill sets, each member of this year’s team brought a strong dairy background to the table.

“I think one of our strengths as a team is that we were all raised on dairies, so we know how it’s supposed to run and how we run our dairies. I feel that gave us an

advantage going into the competition,” de Snayer said.

However, winning the national competition was no easy task. There were 32 teams competing in groups of eight. Cal Poly competed against highly competitive teams including the University of Guelph, Cornell University and Kansas State University.

“

This year’s team had an extra challenge...

”

“This year’s team had an extra challenge in that they were in a group of experienced, well-coached teams. Also, this is the best we’ve done in evaluation of a Midwestern dairy that is much different than a large California dairy,” Henderson said.

“It actually showed that we knew what we were doing, going out there, being able to look at something completely different than what we’re used to and still being able to evaluate it and doing a good job at it,” De Groot said “We went into their home territory, the stuff they’re used to seeing all the time, and went and did it the best,” Vander Schaaf said.

Beyond the pride and glory of winning, the team gained skills, knowledge and professional contacts they will soon use in their careers.

“You learn everything in class and you

learn the scientific way of how it should be, but it’s all just textbook stuff. When we are in this competition, we get to actually practice. You have to figure it out in your own mind and be able to communicate it to the dairyman,” Vander Schaaf said.

The opportunity to network at the competition “gives you a sense of who you will be working with in the future and gets your name out there,” De Groot said. de Snayer said Dairy Challenge helped her to troubleshoot and find solutions, while also considering the financial impacts.

“For Dr. Henderson, this is his favorite class. This is what he looks forward to every year,” De Groot said.

The team recognizes Coach Henderson’s effort, time, passion and reputation as key ingredients to their success.

“He definitely goes out of his way to make sure we have the best experience we could have,” de Snayer said.

Henderson’s dedication stems from his firm belief that the practical skills developed through Dairy Challenge are important to student growth and career success.

“Even though many colleges seem to be focused more on research and fewer practical learning experiences, it’s important that the dairy industry leaders have not lost focus of important job skills,” Henderson said.

Not only did Brazil, de Snayer, De Groot and Vander Schaaf reach their goal of making the Cal Poly Dairy Challenge team, they have earned national honors and are prepared to begin their careers as leaders in the dairy industry. agcircle

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Making Their Mark: Cal Poly Student Teachers

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or most people, being remembered for their work is something to strive for. In the case of Cal Poly’s Agriculture Student Teachers, this is something they are required to accomplish.

Each year, Cal Poly sends out student teachers to high school agriculture programs throughout the state. Student teachers are tasked with a project to thank their host school before they move on to complete their credential requirements. “[Student teachers] work with a group of students to accomplish a goal and make a physical improvement in the program,” Agricultural Education and Communications Department Head, Dr. Bill Kellogg, said.

This project requirement was designed not only to help improve high school agriculture departments, but also to allow the student teachers to work closely with their students. Often the student teachers develop the project plan and then guide their students in hands-on work. Through teaching and learning, the project ideas come to life.

This spring, Kory Fontes completed her student teaching at Santa Maria High School. She wanted to find a project that fit her strength of mechanics. Collaboration with her master teacher led her to a project involving renovations to the small animal unit.

Fontes taught students in an agriculture mechanics class and had them apply their skills as they assisted her with renovations.

Her favorite part of student teaching was,

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Story by Aimee Shaner, Photo by Amanda Meneses “interacting with the students on a daily basis,” which is exactly what she did as she helped to improve the small animal unit.

Jessica Bulletset recently completed her student teaching at John H. Pittman High School in Turlock, where she worked with her students to plant a vineyard and install a fence for the new Regional Occupation Program (ROP) viticulture class to utilize next year. “The project was a significant part of the entire student teaching experience… My favorite part of student teaching is getting to know the students and being able to watch them have the ‘a ha’ moment,” Bulletset said.

Perhaps one of the largest projects accomplished by a student teacher was Dan Flatt’s sheep barn at Shandon High School. Cal Poly Lecturer, Bob Cummings, known as Mr. Bob, was teaching at Shandon High School in 1998 and was Flatt’s master teacher.

A year before Flatt’s arrival at Shandon, students were preparing for fair when dogs came onto the school farm and killed about half of the sheep. Mr. Bob asked Flatt to build a barn that could house and protect the student’s livestock. “I thought he was joking around,” Flatt recalls.

However, Mr. Bob was not kidding.

Flatt started the project from the ground up—drawing up the plans and making the proposal to the principal and superintendent.

Flatt coached the agricultural mechanics and welding classes as they helped with each step. They worked together as he taught the students how to measure out the land, decide placement for the poles,

cement poles, build the trusses for the roof and install the rafters.

“They pretty much built the whole thing… One of the kids brought in a tractor. They built the whole barn during school hours,” Flatt said. “Students like being involved in something big. They were already planning ahead and knew we’d have this forever.”

A few of Flatt’s students have become agriculture teachers themselves.

“Whenever I see them at State Conference, they still talk about [the barn],” Flatt said.

The barn-raising project certainly helped Flatt get his feet wet as an agriculture teacher. “After I got done student teaching, I got hired at Firebaugh and we did some big projects there. Everything else was easy after that,” Flatt said.

Flatt is currently an agricultural mechanics teacher at Atwater High School.

He has visited the Shandon barn on family vacations to the Central Coast. His own children couldn’t believe their dad had built something so big from the ground up, he said.

The student teacher project has helped Flatt leave a legacy and taught him a valuable piece of wisdom, “Students are more capable than you think.”

Student teacher projects are a critical part of Cal Poly’s credential program.

They not only help to leave a positive impact on the school, but also give the student teachers the first of many opportunities to lead students. It truly is a hands-on learning experience for those starting their careers as agriculture teachers.

ON CAMPUS

Applying Knowledge:

Story by Trevor Surrock, Photos by Chandler Wilson

Irrigation Training and Research Center

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ost people around here know Cal Poly’s full name is California Polytechnic State University. But what does ‘polytechnic’ actually mean? Webster defines it as “instruction in many technical arts or applied sciences.” The Cal Poly Irrigation Training and Research Center (ITRC) is an excellent example of an applied sciences center.

The ITRC is an entirely self-supporting center officially started by Dr. Charles Burt in 1989 with a mission to “enhance Cal Poly’s strong irrigation teaching program through outside activities in training, research and technical support.” There are 14 full-time professional staff members who team up with 30 part-time students to keep the center fully functional.

The faculty members are specialists in their field, who work on projects all over the world and write their own course books. The off-site jobs are what make the ITRC capable of raising adequate funds and as Dr. Burt would say, keep Cal Poly “current and up-to-date,” with both equipment and knowledge.

The ITRC is housed within the BioResource and Agricultural Engineering (BRAE) Department. This unique center enhances the irrigation program, allowing students to conduct projects from start to finish.

Kerilyn Ambrosini is a BioResource and Agricultural Engineering junior, who has been working at the ITRC for two years.

“Working at the ITRC is a great way to get a big picture understanding of how water works in California. I love that I can receive technical experience while working with a great team of people,” Ambrosini said.

The center has two major goals. “The first priority is to better students learning and the second is to do wonderful things,” Burt said.

These wonderful things include a project Ambrosini has been involved on for the last four seasons. She is testing salinity and the effects of irrigation on fields in Oxnard, Santa Maria and Watsonville, Calif. “Our results have proved useful and we have helped convert growers to a water conserving irrigation method while still managing salinity in the soil,” Ambrosini said.

The BRAE Department offers irrigation courses to students of any major. The classes start with foundational elements.

Once students have mastered the basics, they are able to dig deeper through more advanced classes. Cal Poly offers approximately ten different courses directly related to irrigation. By taking these courses, students get the privilege of using top-of-the-line equipment in labs.

Students have access to a water resource facility, irrigation practice fields and fully equipped offices. The irrigation program even has plans for future expansion.

Cal Poly students wishing to pursue a career related to irrigation have many

opportunities available to them. Students graduate with progressive knowledge, as well as an understanding of how to apply that knowledge. The center offers students many opportunities throughout the course of their education to attend all-expense paid field trips. This is how the center strives to reach their number-one goal of improving students’ educational experience.

“The ITRC is a fantastic organization because it applies real-world working experience to students as a supplement to their coursework. The result is a wellrounded individual prepared for the real world the day after graduation,” said alumnus and agricultural engineer, Matt Razor, who worked at the ITRC for three years.

After just a short walk from class, students find themselves working in an outdoor lab, conducting research and learning the functions of all the equipment used in the industry. Having all this available in walking distance makes this center one-of-a-kind and unique in many ways. The Irrigation Training and Research Center provides a truly “polytechnic” experience for Cal Poly students.

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ach year, agcircle asks students in the College of Agriculture, Food & Environmental Sciences to submit their best agricultural photos for a chance to have them grace the cover of agcircle.

This year’s winning photo was taken by Sam Terpstra. Check out some other great submissions on the following pages!

agcircle PHOTO CONTEST 14 | Summer-Fall 2013

PHOTO CONTEST

Lauren Christensen

Kimi Yamamoto

Jill Strange agcircle

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PHOTO CONTEST

Vanessa Alexandre

Alex Beeler

Juliana Gomes

Alayna Renner

Malorie Bankhead 16 | Summer-Fall 2013

Susie Parrish

ON CAMPUS

History of the Sheep Unit

Story by Rachel White and Katie Rottenberg Photos by Rachel White and Robert Rutherford A Note from the Authors: During our year as shepherds, we experienced both the “peaks” and “pits” of the job. There were times when we felt like throwing in the hat and calling it quits and times where there was no place we’d rather be. Through it all, we wouldn’t trade our experience at the sheep unit for anything. Over the years, many people have held this position, yet everyone’s experience was different, as the unit has evolved. We learned about the history of the Cal Poly sheep unit from our professor, Mr. Rutherford.

R

obert Rutherford first arrived at Cal Poly in 1974, when the sheep program was at its peak.

There were four professors teaching sheep classes such as Elements of Sheep, Applied Sheep Practices and Sheep Management.

Two students lived on campus to care for the 150 head of registered ewes, which included breeds such as Suffolk, Hampshire and Dorset. There were one to two students who lived at the Serrano Ranch to care for the 280 head of commercial white-faced ewes.

At this time, Cal Poly was showing market lambs out of their registered flock at shows such as the Grand National Stock Show at Cow Palace, Great Western Livestock Show and the Los Angeles County Fair. Donalee Shackelford, a Cal Poly alumna who was on the beef and sheep show team for two years, said, “Our competitors were Fresno, Mount San Antonio College and Cal Poly Pomona.

Cal Poly, SLO was very competitive and we usually ended up winning most of the shows.”

Things began to change as large university budget cuts in the 1990s led to the dissolving of several majors, such as home economics. The Animal Science Department was reported to be in jeopardy and more specifically, the sheep unit. Rutherford had to re-think the purpose of the sheep operation. Reflecting on this moment, Rutherford considers the challenge a learning opportunity.

“When someone stands up right in front of you, who doesn’t know you, and says you’re not important, that is a tough thing to take. Looking back on it, this is one of the best things that ever happened,” Rutherford said.

With pressures from administration and Rutherford’s changing mindset toward whole systems, the unit changed as well.

Taking his first Holistic Management class made a big impact. “This makes a lot of sense. Ecosystem function… its role in sustaining civilization, and that the sheep can be an integral part of [sustainability]...

We aren’t doing it because we love the sheep, but we love civilization and that’s a pretty noble idea,” Rutherford said.

The registered flocks were slowly sold off and a better adapted type of sheep, the Finn X Targhee and then the South African originated Dorper took their place. These are the sheep seen on campus today. Instead of housing the sheep inside the barn, they are on a planned grazing schedule. Since no hay or grain is needed, it is a more economical and sustainable operation. Students who want to learn more are encouraged to get involved by visiting the sheep unit, taking Systems of Sheep Management, Holistic Management or the Lambing Enterprise.

After 39 years of service to Cal Poly, Rutherford recently announced he is retiring at the end of this June. He has made a great impact on the university and the lives of hundreds of students and sheep. Rutherford’s presence on campus

will be greatly missed.

When asked what he wants his students to come away with after taking one of his classes, Rutherford stated: “I expect students who have been in my classes to think. Margaret Thatcher once said that there are two categories of people: There are the ‘quoters’ and the ‘doers.’ The quoters go through life spouting what other people have said and the doers are the people who actually do stuff. I want my students to be the doers who can think beyond the little box that they have put themselves in.”

The Cal Poly Sheep Unit will continue to evolve as it provides students with unforgettable memories and invaluable learning experiences.

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Cal Poly Avocados Locally Grown, Locally Enjoyed

Story and photos by Jordan Dunn

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t’s a well-known fact avocados are a healthy and increasingly popular fruit. But not everyone knows Cal Poly students play an important role in getting the fruit from the field to local markets.

Students involved in Cal Poly’s Fruit Tree Enterprise are responsible for getting fresh fruit straight from the orchard and into consumer hands. The students grow, harvest, process and sell the fruit themselves, Dr. Lauren Garner, Horticulture and Crop Science Department Professor, said.

“The students dealing with fruit trees are split into two different crews: the production crew and the picking and marketing crew,” Garner said. “There are currently 30 students in the Fruit Tree Enterprise project, 11 student employees on the production crew and seven student employees on the picking and marketing crew.”

The production crew takes care of everything required to grow the fruit. The students carry out everything from applying fertilizer to managing irrigation and keeping trees healthy. It is very important that everything is carefully monitored and taken care of, Arturo Barajas, Agricultural Systems Management junior, said.

“On a daily basis, I do pretty much everything that has to do with irrigation,” Barajas said. “If we are irrigating that day, I turn it on. If there are any kinds of repairs to do, I’m in charge of those. I am basically responsible for the maintenance and upkeep of the irrigation.”

The students take it upon themselves to make improvements in the way things are done, Barajas said. As the technologies related to crop production progress, so does the way Cal Poly students utilize them.

“I’m kind of just modernizing the way we irrigate out here,” Barajas said. “Slowly but surely, I’m converting the way that Cal Poly irrigates into the way of the future. Before, we would irrigate every Friday or however often. But now, I take a look at weather data, along with using a variety of different sensors.”

Once the avocados become ready for harvest, the picking and marketing crew takes over.

Because Cal Poly fruits are sold to a variety of local vendors, this crew takes on the task of distributing, selling and delivering fruit to local markets for customers to enjoy.

There are a variety of avocado cultivars (propagated cuttings) that are grown and sold by Cal Poly students. Some of the popular cultivars include Hass, Lamb Hass, Susan, Stewart, Harold and Fuerte avocados.

18 | Summer-Fall 2013

ON CAMPUS During avocado season, the picking crew is responsible for harvesting during avocado season. From there, the fruit is run through various cleaning, waxing and sizing systems that prepare the avocados for market, Tory Blair, Fruit Science junior, said. Although fairly new to the crops unit, Blair is key in getting the fruit to its destination.

“I deliver the fruit to all of the stores from Nipomo to [San Luis Obispo],” Blair said. “I also run the Wednesday markets.

Depending on my quarter, I also harvest and process the fruit. I pick citrus and avocado, run them through the processing line and store them in the cold storage.”

Cal Poly’s student-grown avocados can be found across San Luis Obispo County at various markets. Avocados and citrus fruits are delivered to Vons in San Luis Obispo, Nipomo and Grover Beach. Vons displays the avocados with signs to tell customers which fruit comes straight from Cal Poly’s fields.

Fresh fruit is also sold to popular breakfast spots such as the Big Sky Café in downtown San Luis Obispo. Additionally, students personally market and sell the avocados at the weekly farmer’s market in downtown San Luis Obispo, at the Madonna Plaza, in Morro Bay and on campus. Cal Poly students draw quite a crowd with the delicious fruits of their labor and learning.

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B& B

ed reakfast

Cal Poly Style Story and photos by Katie Roberti

Beef Cattle Evaluation Center

T

he Central Coast is known for trendy bed and breakfast destinations. While most bed and breakfasts are meant for vacationing, Cal Poly’s version is a working and learning experience.

Whether you’re a first-year student just starting your college experience, a transfer looking for something new, or a fifth-year taking a victory lap, every student at Cal Poly has the opportunity to work and even live at agriculture units on campus. However, not every student takes advantage of these opportunities. Some are not aware of just how much this unique university has to offer.

After meeting with multiple students from different agriculture units on campus, it is clear these workers and leaders did everything they could to get involved. They did not let a chance of a lifetime pass them by.

20 | Summer-Fall 2013

Beyond the newly remodeled milking parlor on Mount Bishop Road, there are several herdsmen living on campus and more than 200 head of cattle at the Beef Cattle Evaluation Center (BCEC).

Here, student employees say they get a true taste of the real world and the ability to embrace Learn by Doing.

Joey Mancino is a graduate student concentrating in Animal Science who has served as a herdsman for four years. Mancino grew up around cattle; he knew before coming to Cal Poly that living and working on a unit was something he wanted to do.

Jackie Munson is an Animal Science junior and a first-year herdsman, who came into the position with less experience.

“Not coming from an agriculture background, I wanted to get involved and learn something new. What better way to learn than to work at a unit, live there and become a part of it,” Munson said.

Waking up at 7:00 a.m. to feed steers and bottle feed calves, moving cattle and fixing fence are just a few tasks that come with running the cattle operation. The high level of responsibility teaches students real-world skills and gives them new experiences.

“A unit is a great place to make mistakes and learn how to fix them. There’s nothing you can break that can’t be fixed. And if you do make a mistake, it’s most likely not going to get you fired like it would in a job after graduation. It’s all about learning from people who know and can teach you, so that next time you know what to do or remember how to fix something on your own,” Mancino said.

ON CAMPUS

Equine Center Closer to main campus, the Equine Center employs seven students who work hard to manage the unit. The employees are responsible for doing everything from feeding horses, cleaning stalls and performing health treatments, to giving tours of the unit and maintaining its general upkeep.

Jennifer Rauch and Angela Machado are two workers from the Equine Center living at Herdsman Hall, one of the most convenient on-campus housing options for students. Herdsman Hall has the feeling of on-campus housing because it is only a 10-minute walk to most places on campus, the girls said.

However, it is isolated and secluded enough to almost feel offcampus at the same time. Students living at Herdsman Hall and working at the Equine Center develop a diverse skill set.

“In addition to learning about horses, I have learned time management, people skills and how to handle things on my own,” Rauch said.

Student employees receive a variety of advantages from their jobs and living arrangements, including learning valuable life lessons, skills and knowledge. Walker Ditrich, another equine employee, said he has made some of the best connections on campus and has been able to meet people from the other units just by choosing to live and work on an agriculture unit. For students interested in working at the equine unit in the future, the workers recommend being persistent, participating in the equine enterprises, volunteering, and working hard to get noticed.

“

A unit is a great place to make mistakes and learn how to fix them.

”

Horticulture Unit

Not far from Herdsman Hall, Billy Rose, a third-year horticulture major, lives at the Horticulture Unit with four other male employees. He described the house as “cool, laidback and convenient.” His favorite parts of the place are the huge backyard and fire pit.

“The unit is a close group of students; everyone works together and you have to develop that unity to make it all function,” Rose said.

Requirements for living at the Horticulture Unit include employees working 20 hours per month, doing various jobs such as watering and potting plants, and maintaining the greenhouse.

Working and living at the Horticulture Unit gives the student employees a variety of hands-on opportunities that will benefit them in future positions. As a result of his experience working at the unit, Rose joined the Poinsettia Enterprise. He recommends getting involved as much as possible and said the toughest part about getting involved for him was simply getting an application.

Rose explained that all it takes is a little experience and the ability to ask questions when you have them. Taking the classes and joining the unique enterprises are great places to start.

Through talking with the equine and horticulture employees and spending time with the Beef Cattle Evaluation Center staff, it’s easy to see the housing units are not only a great housing deal.

It’s the opportunity to develop a strong work ethic and job skills that makes the agriculture units truly special places. It’s the hardworking, fun, dedicated people who want to learn that make these units so wonderful. The “tightly-knit bond” that the employees have built with each other is genuine and the experience is one these Cal Poly faces will remember for a lifetime.

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TRENDING NOW

A Challenge for California Agriculture

Nitrate Contamination

Background

F

resh water is necessary for life and is one of the most important resources on the planet. This makes water pollution a significant threat and explains why nitrate contamination is a hot topic. It is especially an issue in agriculturally rich areas such as the Tulare Lake Basin and the Salinas Valley.

Nitrogen in the nitrate form is highly mobile and soluble. This means it will dissolve in water and can easily be moved around in solutions. “Nitrates are really mobile; they have the same negative charge as soil and organic matter,” Dr. Chip Appel, a soil and water chemist in the Natural Resources Management and Environmental Science Department, said. “This is what allows it to easily leech through the soil and into the ground water.” The other factor is that nitrogen tends to be a limiting factor for most fields, nitrogen is the nutrient that is applied the most.

Concerns Excessive nitrate levels can make drinking water unfit for human consumption. “It is quite an expensive process to treat contaminated drinking water, not to mention the costs of oversight,” Pamela Proctor, a certified California Treatment and Distribution Operator said. Nitrate toxicity has been linked to breathing problems in adults, due to nitrates causing the iron in the blood stream to oxidize and become unable to carry oxygen. Although there are many sources of contamination, cropland contributes the majority of nitrates in the Tulare Lake Basin and Salinas Valley.

According to a 2012 study by the Center for Watershed Sciences and the University of California, Davis, croplands contributed 22 | Summer-Fall 2013

to 96 percent of the nitrate contamination and is primarily due to fertilizer and manure applications.

Solutions The Center for Watershed Sciences and the UC Davis study identified four ways Californians can help solve nitrate issues.

Any longterm approach to solving the nitrate contamination issue will require the public to become educated about the subject. The more stakeholders are informed about the science involved, the easier it will be for all sides to work towards solutions.

The first of many potential solutions

Story and photo by Joshua Fridlund

is using the nitratecontaminated water for irrigation, which allows farmers to utilize the nitrates as fertilizer and should decrease the amount of nitrates in a groundwater basin.

The second is to reduce the amount of nitrates being put into our system. This will primarily be accomplished through increasing educational efforts by the California Department of Food and Agriculture, as well as the implementation of some kind of nitrogen fertilizer tax. “Information of such contaminates are half the battle, when it comes to clean safe drinking water,” Proctor said.

A third approach is to increase monitoring to better define the areas and people that are at risk allowing for efforts to be concentrated in the areas needing attention most.

A last potential step is to secure funding for these efforts. The fertilizer tax, along with mill fees and fees imposed by the various Regional Water Boards, will help fund the restoration of drinking and ground water in these areas.

As the agriculture industry continues to address the issue of nitrate contamination in groundwater, more proactive approaches are being identified with greater financial feasibility. The efforts and success of tackling the nitrate issue will be met as teams of leaders, scientists and farmers join together for the greater good.

Congressman Doug LaMalfa: Farmer Turned Politician

Story by Maddie Dunlap Photos by Mandy Brazil and the Office of Doug LaMalfa

F

or Congressman Doug LaMalfa, Cal Poly was all business. LaMalfa earned his associate degree at Butte Community College in Chico, Calif. and then transferred to Cal Poly in 1980. LaMalfa graduated in 1982 with a Bachelor of Science degree in Agriculture Business Management.

LaMalfa grew up in Richvale, Calif., where his family has farmed rice for 82 years. Going into college, he chose to focus on acquiring business skills. “We knew how to farm what we farmed,” LaMalfa said, “I needed a background in business, planning and problem solving.”

So that was what the current congressman did; he focused on his studies. LaMalfa lived in the dorms his first year at Cal Poly, but chose not to join clubs. Instead, LaMalfa concentrated on building a solid academic background with the strong agribusiness curriculum. His studies at Cal Poly indirectly influenced LaMalfa’s political career. As a student, LaMalfa listened to James Watt, President Reagan’s Secretary of the Interior, speak. Such interactions helped shape LaMalfa’s life experiences and opinions.

After graduating, LaMalfa returned home to farm. He put the skills he learned at Cal Poly to work almost immediately. Soon enough, LaMalfa began getting involved in politics due to his frustration with government involvement in his small business and he saw other people were facing the same issues. “It just kind of grew out of necessity… It gets frustrating,” LaMalfa said. “I wanted to help change that.”

LaMalfa began getting actively involved in local agriculture and rice commodity groups. Soon he was traveling with organizations to Sacramento and Washington D.C. to help impact

regulations he was aggravated with. However, even with this level of involvement, LaMalfa felt as though his voice as a constituent was not being heard. He wanted to make a difference in shaping policies like the Farm Bill. “[Politicians] don’t always pay close attention to what you’re saying,” LaMalfa said.

LaMalfa also noticed few of his representatives understood his family business. None of the legislators were from agriculture backgrounds. This is when LaMalfa began to consider public office.

“Well, maybe we need some people inside that place that care about agriculture,” LaMalfa reflected, “We need candidates who share our values. The need for common sense is dire.”

LaMalfa’s beilefs and great passion for agriculture have led to his public service. He is in his first term in the United States Congress for California’s First District. Previously, the congressman served for eight years in the California Assembly and six years in the Senate. During his recent campaign, LaMalfa promoted values he had in common with the northern California district – family values, hard work and individual responsibility.

As a farmer turned politician, LaMalfa advises students to get real-world experience they can apply to politics. He noted a political science degree is not necessary to help make a difference in the legislature.

As an alumnus, industry professional and father of four, LaMalfa holds Cal Poly in high regard.

“I have fond memories of my time [at Cal Poly] and I hope my kids will consider it too,” LaMalfa said as he prepared to cast his vote on the house floor. agcircle

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family

a

tradition Story and photos by Amanda Meneses

P

ink champagne cake, beautiful goblets of every color, and lot and lots of pink are just some of the things that come to our minds when the Madonna Inn is mentioned. Nestled in the hills of San Luis Obispo, the Madonna Inn, and all of its amenities, have become a California landmark.

Even with all of its charm and recognition, the large enterprise has maintained from the very beginning and forever will be, “a family tradition.”

Mr. Alex Madonna opened his doors in 1958, starting with only 17 rooms in three units. Involved in the construction business, Mr. Madonna noticed San Luis Obispo did not have a unique place for visitors to stay. He wanted to build a space where visitors would never see the same thing twice.

Clint Pearce, President of Madonna Inn, described Mr. Madonna as a creative thinker. “He always joked that he didn’t build any two rooms alike, that way no one could say he did anything wrong,” Pearce said.

Inspired by his Swiss-Italian heritage, Mr. Madonna modeled the Madonna Inn after the Swiss chalets. The large rocks and intricate woodcarvings create the picturesque look Mr. Madonna

had in mind. And what about all of the pink and gold? Mr. and Mrs. Madonna just loved the colors, Pearce said.

Today, Pearce is strategic in maintaining the integrity and success of Madonna Inn. He asks the question: What do we want the guests to experience?

“My role is to work with our management team and the family to see where we want the Madonna Inn to be in five to 10 years,” Pearce said. “We work towards those goals.”

Mr. Madonna’s passing in 2004 saddened all involved with the family and the Madonna Inn. Even with this great loss, having great leadership and a shared vision allows the Madonna legacy to continue to progress. In the past few years, Madonna Inn has added the Expo Center, Madonna Meadows, a spa, pool complex, fitness center, and tennis and basketball courts. These new attractions add to the luxury of the established hotel, coffee shop, steakhouse and banquet rooms.

Continuing the family tradition is Audrey Pearce, granddaughter of Mr. and Mrs. Madonna, and Cal Poly sophomore Agricultural Communications major. Audrey experiences the Learn by Doing motto by becoming a part of Madonna Inn. Audrey began working in 2008 as an office clerk.

THE HISTORY of MADONNA INN The Inn is developed by Alex and Phyllis Madonna as a one-of-a-kind motel and restaurant halfway between Los Angeles and San Francisco.

1958

The Madonna Inn has remained much the same since the late 60’s. Alex Madonna passed away in 2004.

1962 One of the three motel buildings burns down. To take its place, the four story hotel unit is constructed to give the inn 110 unique theme rooms.

24 | Summer-Fall 2013

2004

TRENDING NOW Last year, she was approached to join the marketing team as a social media intern.

As a part of the marketing team, Audrey’s roles include managing the inn’s Instagram, Twitter and a personal blog that showcases her perspective of Madonna Inn. Audrey says the idea of her blog is not to promote the inn, but rather to show a fresh perspective on a place many people hold close to their hearts.

“After a long day, it’s hard not to get a smile on your face after you spend some time at the Copper Café,” Audrey said. The blog brings the things people love about the inn to their very own homes.

The Madonna Inn is “part of the fabric of the community,” Clint Pearce said. The tradition spreads much farther than just the Madonna family. The family tradition thrives among employees, visitors and the entire San Luis Obispo community.

The pink tennis and basketball courts open.

The inn begins offering horseback riding.

The pool and spa complex are complete.

2008

2005

The Alex Madonna Expo Center opens at the Madonna Inn.

2012

2011

The Madonna Inn bike path opens, linking the inn to Downtown SLO.

2013

The Secret Gardens, an exclusive outdoor wedding and event space, opens. agcircle

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A Great Story to Tell

Story by Taylor Pires, Photos provided by Dairy Cares and Taylor Pires

C

alifornia’s most popular attractions and activities include Hollywood, Disneyland, wine tasting and surfing. On the surface, the “Golden State” is all play and no work. However, beyond the scope of Hollywood, there are other California stories being told. Dairy Cares is a program designed to tell the story of California dairy farmers working hard to produce healthy, safe, affordable and nutritious milk for the world in a way that will ensure the success of generations to come.

One person helping to tell the story is Cal Poly Agricultural Science alumnus, James Garner. Garner is an Account Executive for The Dolphin Group, Inc., a public affairs firm in Sacramento,

26 | Summer-Fall 2013

Calif. He manages the communications program for Dairy Cares, a coalition of dairy farmers, processors, trade associations and other industry groups. “Basically you have the dairy community in the state around one table addressing these issues and working together… We help and advise the industry and we carry out the work that the board of directors puts forward,” Garner explained.

Garner learned about the opportunity at Dairy Cares through his Cal Poly connections. He serves and represents the California dairy community on important issues such as sustainability and regulations. “I’m kind of putting a face on dairy when it comes to sustainability and developing what our story is, because we have a great story to tell,” he said.

TRENDING NOW The story Garner shares with regulators and opinion leaders in local communities is one of values and commitment. He shares how dairy farmers efficiently feed more people with fewer resources, by using less land, water and energy. “We continue to produce a healthy, safe, affordable, nutritious product for millions of families not only in the state, not only in this country, but for people around the world.

And that is something to be proud of,” Garner said.

He shares how the dairy community has reduced their carbon footprint by 63 percent over the last 60 years. He also brings to light how dairy farmers value their animals. “We continue to implement better animal care practices so that our animals are well cared for on our farms.

Our track record and commitment to that as dairy farmers has been long…

This is in their blood, this is what they do. We continue to look for ways to meet customer and consumer expectations,” Garner said.

A huge part of the dairy community’s story is sustainability. As the population continues to grow, there are more challenges for our planet and for agriculture in particular. “We have to continue to meet our own needs without compromising the ability of future generations to meet their

needs. The way we’re going to do that is through efficiency,” Garner said. He also emphasized how sustainability is something dairy farmers truly value.

“Our dairy farmers in this state wouldn’t be doing what they do, and this is in the business of taking care of their animals and producing milk for people, if they weren’t sustainable, if they didn’t care about these things. They live on the land, they breathe the same air, they drink the same water, they are good stewards of the land and we just need people to know that.

That, in essence, is sustainability.”

In addition to helping share the dairy community’s story, Dairy Cares helps dairy farmers with other industry issues.

Originally created to help dairy farmers with permitting issues, Dairy Cares has since evolved and operates on a five point program. The five points are regulatory representation, a litigation program, research program, communications program and compliance assistance. Dairy Cares ensures farmers are represented in discussions with water boards, air boards and other regulatory groups. Dairy Cares also wants to make sure they make sound decisions on the behalf of the dairy community, which is why they seek legal advice and are informed with facts through their research program. Furthermore,

they value the importance of helping dairy farmers comply with laws and regulations, while also helping control the cost of those regulations.

The dairy community is definitely one of the main attractions in California. Dairy farmers, processors, trade associations and industry groups alike, are fortunate to have people like James Garner working behind the scenes to ensure others see what super stars they really are. After all, dairy industry leaders “have a great story to tell.”

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28 | Summer-Fall 2013

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5/14/2013 3:43:12 PM

modern day

Cattle Rustling Story and photos by Mandy Brazil

T

he exciting and romantic adventures of the Wild West have become legends, folklore and a movie genre for current generations.

Cowboys riding off into the sunset, dusty wide brimmed hats and long cattle drives are characteristic themes of the era.

Unfortunately, for modern cowboys, one theme of the “good ‘ol’ days” has not faded into a memory. Cattle rustling is still alive and is a serious threat for today’s cattle producers.

A lifelong Santa Barbara County cattle rancher, Fred Chamberlin has felt the effect of cattle theft on his and his family’s livelihood. “It has always been an issue and it will always be an issue,” Chamberlin said. Thieves know the high risk of their shady business venture can bring about high rewards because of cattle value.

Cattle theft has not lost its appeal over time. America’s supply and demand markets have worked in the cattle industry’s favor. “Cattle are worth more the past couple of years. This makes it a bigger incentive for thieves to steal them,” Chamberlin said.

As a California Cattlemen’s Association (CCA) officer, Chamberlin serves with the rest of the board in representing California cattle ranchers on legislative and regulatory issues. They have the goal of strengthening the market and rights of producers as businessmen. CCA officers attend meetings at state and national levels. Cattle theft is just one industry issue the organization works to solve and it is especially near and dear to Chamberlin’s heart.

Chamberlin advocates that ranchers 30 | Summer-Fall 2013

will have more impact towards legislative leaders if they leverage with fellow producers through CCA or other producer interest organizations. The CCA has a breakdown of committees to effectively serve members. One of the committees is the Livestock Identification Committee.

In addition to educating members on the subject, the committee reviews the brand inspection rules and processes. They work with the Bureau of Livestock Identification, which is overseen by the California Department of Food and Agriculture.

Bureau Chief Greg Lawley works hard to uphold the bureau’s purpose while serving California’s cattlemen. “Our mission is to protect the California cattle industry from losses resulting from stolen or strayed livestock, primarily cattle,” Lawley said.

The Bureau of Livestock Identification, formerly known as the Cattle Protection Service and Livestock Identification Service, helps to reduce the occurrence of lost cattle from theft or wandering through brand inspections.

Brand inspections are performed in every county of the state (except San Francisco,) every time cattle change ownership. “The Bureau started [in] 1917 and we do a lot of the same processes that we did back then; it hasn’t changed a whole lot,” Lawley said. According to the Bureau of Livestock Identification, average annual totals with 50 statewide brand inspectors include inspections on “25,000 private premises, 30 livestock sale yards, 31 feedlots and four major processing plants.”

Although technology advances in DNA testing and radio frequency identification tags have been made, old fashioned hot iron branding is still the most efficient

identification method for recovering missing cattle. The Bureau of Livestock Identification provides trivia that ancient Egyptian drawings prove branding has been a tool for over 4,000 years. In today’s livestock industry, it is still the gold standard for herd identification. “The best thing is to hot iron brand for theft deterrent,” Lawley said.

“

Our mission is to protect the California Cattle industry...

”

Not all cattle reported missing are necessarily stolen and may have just escaped through a broken fence or open gate. However, in either situation, cattle identification and timely reporting are key. “If you are missing something, go ahead and report it. The sooner [ranchers] notify us and the law enforcement, the better chance we have of getting that apprehension,” Lawley said. “The longer it takes for them to notify us, the harder it is.”

The bureau works closely with local sheriffs, California Highway Patrol and county animal control agencies. They are also connected with the California Rural Crime Prevention Task Force. “By us having contact with all those different entities within different counties, we can act as experts on how a thief will interact

TRENDING NOW with the industry,” Lawley said. “We provide the expertise on the cattle.”

Working together as teams of ranchers, building producer legislative awareness through organizations like CCA and maintaining government inspection systems are going to be vital tools in carrying ranching entities on into the future. “It is a very real problem and we need to stay on top of it,” Chamberlin said.

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7 J

“Circle J”

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