Page 2 — May 2017
WATSONVILLE
Food for power
Photo by Johanna Miller
Food, What?! founder Doron Comerchero (center) leads Spring Internship participants from Pajaro Valley High School in an "ice breaker" to start the day. By JOHANNA MILLER
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hree years ago, 18-year-old Cesar Mendoza walked into the El Pajaro CDC Kitchen Incubator with a group of his peers. They were there for a workshop to make vitamin water and to learn how the kitchen ran. He is now the assistant manager. Mendoza had been a participant in Food, What?!, an organization that brings the youth of Santa Cruz County into the world of farming, food production and cooking. Mendoza explained how he walked up to the kitchen’s manager before the day was done and offered to work. “I’m usually kind of shy, but I saw
Youth organization celebrates 10 years an opportunity and had to take it,” Mendoza said. “But I don’t think I would have if it hadn’t been for Food What.” Food, What?! was founded in 2007, and over the past decade, it has expanded in both size and impact. The first year saw around five participants. This year, more than 60 youth were involved in core programs, with another 1,000 served through other events and community partnerships. The nonprofit organization prioritizes youth from low income families, those in foster care or who struggle
with problems such as academic challenges, trauma and substance abuse. Teens participating can earn school credit and a paycheck to help support their families. The staff at Food, What?! aim to help the teens by impacting them in three ways: health, job training and personal growth. “There is real power in getting your hands dirty, down in the soil,” said Doron Comerchero, founder and executive director. “Seeing these kids getting to know who they are and becoming healthy — physically, men-
Photo by Johanna Miller
Program Coordinator Bruce Nell (left) assists students in a wheat threshing activity.
tally and emotionally — is something else.” Comerchero had seen similar organizations to Food, What?! popping up across the country, and came to Santa Cruz County seeking to develop skills to start one. After taking on an internship at the UCSC Farm and Garden and working on a commercial farm, the idea for Food, What?! was formed. For the first few years Food, What?!’s headquarters were at the UCSC Farm. Eventually, the staff noticed that a good deal of participants
were from the Watsonville area. “It seemed wrong that those who needed the program the most had to commute the farthest,” Comerchero said. The staff at Food, What?! then teamed up with Thomas Broz, president of the Santa Cruz County Farm Bureau and owner of Live Earth Farms in Watsonville. For the past five years, programs have been held both at UCSC and Live Earth Farms. “It’s really helped us bridge North and South County,” said Program Manager Irene O’Connell. “The kids build connections, meeting people they might not have otherwise and See FOOD, page 9
Photo by Johanna Miller
After threshing the wheat, willowing is the next step.
CLARK TRUCKING
Photo by Johanna Miller
Program Manager Irene O'Connell (second from right) oversees the grinding of the wheat into flour.
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May 2017 — Page 3
MONTEREY
Courtesy of Ocean Mist Farms
Chef Tony Baker will be giving cooking demonstrations during the Castroville Artichoke Food & Wine Festival.
A welcome tradition
Courtesy of Ocean Mist Farms
Legacy of growth 93 years of Ocean Mist Farms By JOHANNA MILLER
I
n 1924, a man named Daniel Pieri arrived at a newly leased plot of land just south of Castroville and began to plant. Pieri, who had been in the produce business since 1908, was known for forming the San Francisco Artichoke Association and the Santa Cruz Vegetable Company. With this experience, he aimed to start a new business. Pieri and his cousins, Amerigo and Angelo Del Chiaros, began the California Artichoke & Vegetable Growers Corporation with local grower Alfred Tottino in 1924. For the next 90 years, the company, renamed Ocean Mist Farms in 1995, would survive the Great Depression, two World Wars and a number of labor strikes to become the largest grower of artichokes in the United States. And it is still family-run. In 1972, Ed Boutonnet joined the company, and today, his family still manages Ocean Mist Farms. Many from the Pieri and Tottino families continue to be involved as well. “We are a close community here,” said Glen Alameda, a fourth-generation descendent of the Tottino family. Alameda has worked with Ocean Mist as
Courtesy of Ocean Mist Farms
well as a number of other farms and agriculture organizations. Alameda explained that a good deal of people working for Ocean Mist are from Castroville or the surrounding areas, and that that has kept things local, despite how far the company reaches. And it reaches far. Ocean Mist Farms’ crops are grown year-round throughout California, in Yuma, Ariz. and Baja, Mexico. Other than artichokes, the company grows up to 30 other crops, its largest being iceberg lettuce. Broccoli, asparagus, brussels sprouts, and more rare produce such as cordon and escarole are also grown.
But the artichokes are certainly the main draw. People from across the world have visited Ocean Mist to learn more about the small, thorny vegetable. Diana McClean, director of marketing at Ocean Mist, described the company’s recent experience with a group of Culinary Institute students from Singapore. “The only way they knew how to cook an artichoke was to fry it,” McClean said. “They were pleasantly surprised when they learned there were so many other possibilities.” Over the years, Ocean Mist has continued to lead the way in the evolution of the agriculture industry. The company has become a
Courtesy of Ocean Mist Farms
The annual Agro Art competition will take place during the festival.
leader in environmental stewardship. Water quality and preservation, pest management alternatives and green packaging are just some of the issues Ocean Mist has taken upon itself to address. The Ocean Mist Farms Academic Scholarship Program, given out every year, recognizes five local students by rewarding them with $1,000 in academic scholarships. When Albert Pieri, part of the second generation of owners, died at the age of 90 back in March, donations were made to the scholarship in lieu of flowers. “We are always looking to the future,” McClean said, “and finding new ways to both educate and promote agriculture, both locally and worldwide.”
Annual Artichoke Festival returns June 3-4 By JOHANNA MILLER
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he Castroville Artichoke Food & Wine Festival will return to the Monterey County Fair and Event Center for two full days of cooking demonstrations, activities, exhibits and entertainment. The festival, now entering its 58th year, began in 1959 as a way to celebrate the vegetable and its harvest in the region. Since then, the event has become extremely popular, with close to 14,000 attendees from across the globe. Until a few years ago the festival was held in Castroville itself. Now in Monterey, it has expanded and grown to include a number of new attractions. This year the festival will offer a series of cooking demonstrations from chefs and food personalities of the Monterey Bay region. Tony Baker, Jerry Regester, Butch Francis and others will showcase the different ways to prepare artichokes on the Chef Demo Stage. “There are so many options in how to cook an artichoke,” said Glen Alameda of Ocean Mist Farms, presenting sponsor and supplier for the festival. “We want people to see that and be inspired.” The festival is also offering educational bus tours of nearby fields for an additional fare. Organizers hope these tours will give festival-goers a unique look into how artichokes are grown and harvested. Since space is limited, it is
recommended to reserve seats online ahead of time. The annual Agro Art competition will take place on Saturday, June 3 and is open to anyone over 5 years old. Competitors are asked to arrive at 10 a.m. with their supplies and then attempt to craft a threedimensional sculpture built from fruits and vegetables. “It’s pretty impressive what these artists can create,” said Diana McClean, director of marketing at Ocean Mist Farms. Live musical acts — including a Bruno Mars tribute band and local favorite The Chicano All Stars — will perform throughout the weekend. At the Kids Zone, children can enjoy activities such as games and face painting. There will also be a food court and farmer’s market. But the festival is not only about food and fun. It is also an important source of funding for local nonprofit organizations. “We are an agriculture community,” McClean said. “It is important for us to give back to the place which we have been firmly grounded in for so long.” Admission to the festival is $15 for adults, $10 for seniors (62 and over) and active military, $5 for children 6-12 and free for children under 5. Special advance ticket packages are available online. Visit artichokefestival.org or call (831) 633-2465 for ticketing, registering for the Agro Art Competition and other information.
Courtesy of Ocean Mist Farms
The festival will also include a farmer’s market.
Page 4 — May 2017
PASO ROBLES
Farm stand to stay open until Oct. 1 County works with owners after community outcry By MADELINE VAIL
S
an Luis Obispo 1st District Supervisor John Peschong said May 9 that the local farm stand that has been the centerpiece of a large grassroots rescue effort has been given until Oct. 1, the end of the growing season, to find a new and lawful location. “I have talked to Chan probably three times so far and we are working with him, getting him through the grow season,” Peschong said. “I know by now planning, the folks at code enforcement, has sent him a letter ... detailing some things … There is a property across the street and when I talked to [Chan] yesterday he was looking at that property and that is in the City of Paso. Steve Martin, the mayor, has contacted me so he’s aware of it.” While the resolution to the situation is fairly straightforward and simple, the process to reach that resolution was anything but. Recently on the corner of Charlois and River Road, beside baskets of freshly picked strawberries were stacks of petitions and a large whiteboard with today’s prices stating a plea for customers to sign a petition to allow the farm stand to stay open “until the end of the growing season.” Meui Saele and husband Chan have been successfully running this ”local favorite” farm stand for more than four years. With hundreds of repeat customers being their main-
stay they were completely taken aback when recently, Nick Buckley, a code enforcement officer with the County of San Luis Obispo, after receiving an anonymous complaint stopped by the stand and informed the Saeles “that we were breaking a county code by not actually growing a portion of the items we are selling on the property and had to vacate the very next Monday,” Saele said. With only days to find a new location the Saeles were devastated and the locals went into an uproar. A few days later, Buckley informed them they had until May 31, Saele said. “We come here a couple times a week and this is just tragic to us,” said Paso Robles resident Megan Macha, visiting the stand with her son Corbin. ”We try and teach him about supporting local business and to know where your food comes from and then this happens.” The flurry started with an open letter to the San Luis Obispo County Health Department. But, the letter was actually directed at the wrong department. The Health Department was barraged with phone calls and when asked if they had any intentions of shutting down any farm stands within the County of San Luis Obispo, Laurie Salo, supervisor of the food program stated emphatically, “Absolutely not – this is a zoning and code enforcement issue I believe.”
Photo by Madeline Vail
Meui Saele (left) sells produce to customers Megan Macha and her son Corbin on May 5. And indeed it was. The county zoning department had already been bombarded with phone calls as well, as Buckley advised this publication that he was no longer allowed to comment on the subject and all questions were to be referred to the Supervisor of Code Enforcement, Art Trinidad. Upon hearing the news, customer and local neighbor, Nancy Peck, ran home and typed up a petition and returned with a thick stack on a clipboard for her fellow neighbors to sign. Then, Greg Baker, another neighbor that just moved to the area from Chicago four months ago, got involved. “They needed a minor use permit but you have to send that in writing to the director,” Baker said. “I sent a letter and copied the owners on the farm
stand saying we would like to get them a minor use permit. They got back to me right away. Nick said that a minor use permit was not allowed in the Spanish Oaks district. So they are more restrictive. He said he checked with other planners and without a general plan amendment, then they are not likely to make any exceptions. Well I said, how about an exception just through the growing season? He said no. So, I said to him, you get one person who makes a complaint and 99.5 percent of the people are happy — and now you throw them out?” However, in an interview with the Paso Robles Press, Trinidad said, “We recommended that we find him another location where it would be a happy situation for him. We are giving them
until the end of the growing season to find somewhere.” But when Meui Saele was informed by this reporter that Trinidad had stated hours before that indeed the county was going to give them until the end of the growing season, Saele’s eyes opened wide with surprise and confusion. “I have not heard that,” Saele said. “At first we were told we needed to be out by the end of the week, then it was changed until May 31 but I have not heard anything else. I wonder if Mr. Trinidad thinks May 31 is the end of the growing season because it is not until first frost, which is in October. Growing season has only just started and this is my family’s income for the entire year.” Trinidad was asked to
clarify the dates but multiple calls were not returned. Soon after, Peck said, “I went to the Board of Supervisors meeting this morning in the public forum area where I had my three minutes, where I physically presented my petition with 903 names. I just thought I needed to make that step. And after, Vicky Janssen, John Peschong’s assistant came running down the stairs to catch me and said yes, they have until Oct. 1. So I think we’re good. My only complaint to Vicky was, ‘can they get this in writing because they are getting mixed messages. Just as a common courtesy.’” Other than that in regards to the community effort that finally accomplished its goal, it was a beautiful thing to observe.”
May 2017 — Page 5
KING CITY
Photo by Samantha Bengtson
Fresh Harvesting Incorporated will manage the housing property on First Street, the site of the vacant Meyer Tomatoes building.
T
Harvesting a home Former Meyer Tomatoes building to house 216 farm workers By SAMANTHA BENGTSON he Meyer Farm Worker Housing held its grand opening on April 20, and in the coming weeks will house 216 workers in the space on north First Street and Broadway. The vacant Meyer Tomatoes building became available after another grower decided not to be involved in the project for farmworkers and own-
ers David Gill, Steve Scaroni and Mike Hitchcock took over the building and project. “We went ahead and saw it through and here we are,” Scaroni said. “We got it done and we’ll have workers moving in the next two weeks.” The project has been ongoing for the past three years due to the high demand of farm labor and not enough workers. According to Gill, the guest worker programs require hous-
ing as part of the equation. “There just isn’t any housing anywhere, so this particular property provided an option,” Gill said. “We went to the city and went through the whole process and it worked out.” Fresh Harvesting Incorporated will manage the property and Scaroni, Gill and Hitchcock are leasing the property to them to house workers. The farm workers will be coming from Mexico and will live at Meyer Farm Worker Hous-
ing for part of the year during the harvest season and then return to Mexico. “The workers will be here from six up to eight months depending on the job classification,” Gill said. The guest workers will have to go through the process of reapplying to work at Fresh Harvesting or future businesses next year and return if their application is cleared. “David, Mike and I feel
that this is going to be a great benefit to the agricultural community and we feel very strongly that it’s going to be an economic benefit to the City of King City,” Scaroni said. “These are hard working people who’ll have some disposable income every week to spend in town.” According to Scaroni, to feed the guest farm workers will be approximately $3,000 a day with local restaurants.
These local restaurants will provide a catering service for the guest farm workers. The Meyer Tomatoes building includes a cafeteria that will enable the farm workers to eat their meals there. Currently the farm worker housing is taking up approximately 30 to 40 percent of the property and Gill says there will be other uses for the rest of the property that have not been decided yet.
Page 6 — May 2017
STATE
Irrigation enhancement project helps farmers regulate water usage
Photo by John Bartlett
The irrigation service gives farmers access to water through online and mobile technology. By JOHANNA MILLER
A
new irrigation enhancement project has seen positive results for farmers in the San Joaquin Valley. The project, which took three years to be designed and funded, and only months to be built, cuts down on water usage from the South San Joaquin Valley Irrigation District that backs up in the Stanislaus River. “This grew out of an idea I had,” said Sam Bologna, Engineering Department manager of the South San Joaquin Valley Irrigation District and developer of the project, who was recently in Monterey attending an Association of California Water Agencies conference. “We needed to find a way to serve farmers and also conserve water.”
The irrigation service was designed to maximize efficiency and provide personal orders of water for growers. It uses pressure systems such as micro, drip and sprinkler systems, and gives farmers access to water through online and mobile technology. California, which struggled through drought conditions between 2012 and 2016, had been dangerously close to depleting a good deal of its groundwater, Bologna explained. Customers also complained that the groundwater had become too salty to use for growing crops. Plans for the new irrigation system had been made before the drought even began. After seeing positive results through the drought and into the wet 2017 season, others have been looking to replicate the system in other areas.
Photo by John Bartlett
Sam Bologna (left) and Frank Avila of the South San Joaquin Valley Irrigation District show off a new irrigation enhancement project that farmers in the San Joaquin Valley have been utilizing. “It just grew out of an idea I had,” Bologna said. “It’s so gratifying to see it working,” Bologna and others involved have traveled to
Washington and other parts of the country to speak and gain more support for the project. The federal government awarded the project
WATSONVILLE
$1 million. Many growers themselves helped fund the project with grants. “We are a small district, with only about 100 employees,”
Bologna said. “The fact we’ve gotten so far with this project is incredible.” For information, visit ssjid. com.
NATION
Pioneer Organic farmers to field Perdue sworn in as 31st Secretary of Agriculture test new organic strawberry starts S CONTRIBUTED ARTICLE
I
n recognition of their research to improve organic strawberry farming systems, Organic Advocacy and Farm Fuel Inc. have been awarded a grant to study organic strawberry transplant (start) performance in Santa Cruz and Monterey counties. Funded by the Organic Farming Research Foundation (OFRF), whose mission is to foster organic farming system improvements, the study will provide data essential to facilitating the organic strawberry industry’s transition to using organic starts. Although organic starts have not been available to organic strawberry growers for a decade, Organic Nursery, LLC, based in Macdoel, has stepped in to fill this gap and supply starts for
CONTRIBUTED ARTICLE
the upcoming field trials. Organically certified strawberry farmers do not use synthetic pesticides or fertilizers, but they do buy starts from conventional nurseries that fumigate soils with chemicals like methyl bromide and chloropicrin, because they have no other choice. USDA’s National Organic Program has permitted this practice, under the organic regulation’s “commercial availability” clause, with the expectation that organic strawberry nurseries would emerge. Dissatisfied with organic farmers being forced to grow conventional starts, the Organic Strawberry Fields Forever Project (OSFF) formed in partnership with organic farmers to serve as a catalyst for change within the organic strawberry
industry. Three years later, 200,000 organic starts of four public varieties have been planted and their fruit will be harvested this spring. “This change in the organic strawberry industry is a longtime coming,” said Dr. Lisa J. Bunin, director of Organic Advocacy and founder of OSFF. “The success of our project will be achieved when the entire organic strawberry industry is organic--from start to finish.” Farm Fuel will conduct research trials on several organic farms including Swanton Berry Farm, High Ground Organics and Live Earth Farm. Two slots remain open for organic strawberry growers to participate in field trials and those interested should contact OSFF for further details.
onny Perdue was sworn in as the 31st U.S. Secretary of Agriculture by fellow Georgian and Associate Justice of the U.S. Supreme Court Clarence Thomas in a brief ceremony at the Supreme Court building. The U.S. Senate confirmed Secretary Perdue by a vote of 87-to-11. After Secretary Perdue took the oath of office, he addressed employees at the U.S. Department of Agriculture (USDA) before getting to work on his first day. “The only legacy that I seek is the only one that any grandparent or parent seeks — to be good stewards, and to hand off our nation, our
home, our fields, our forests, and our farms to the next generation in better shape than we found it,” Perdue said. “Making sure that Americans who make their livelihoods in the agriculture industry have the ability to thrive will be one of my top priorities. I am committed to serving the customers of USDA, and I will be an unapologetic advocate for American agriculture.” Perdue’s policies as U.S. Secretary of Agriculture will be guided by four principles which will inform his decisions. First, he will maximize the ability of the men and women of America’s agriculture and agribusiness sector to create jobs, to produce and sell the foods and fiber
that feed and clothe the world, and to reap the earned reward of their labor. Second, he will prioritize customer service for American taxpayers and consumers. Third, as Americans expect a safe and secure food supply, USDA will continue to serve in the role of ensuring the food we put on the table to feed our families meets the strict safety standards we’ve established. And fourth, Perdue will always remember that America’s agricultural bounty comes directly from the land. And today, those land resources sustain more than 320 million Americans and countless millions more around the globe.
May 2017 — Page 7
TEMPLETON
Photo by Madeline Vail
The Templeton Beer Festival took place on May 7.
Wine and beer flow at weekend events in Templeton By MADELINE VAIL
T
he Templeton Park on Crocker and 5th was filled to the brim with activity during the Templeton Wine Festival, sponsored by Coastal Community Builders and produced by the Templeton Chamber of Commerce on May 6 and the Templeton Beer Festival, hosted by the Templeton Rotary Club on May 7. In what threatened to be a very wet weekend, both events had ticket sales that exceeded
expectations and hundreds of happy participants. “I was a little nervous this morning because it looked like it was going to rain but it turned out to be a beautiful day and we’ve had a really great turnout,” said Templeton Rotary past president Georgia Vreeken. Proceeds raised from the Beer Fest will go toward two projects that the Templeton Rotary is working on: the Viacha, Bolivia welding project which involves an orphanage training the
boys to become welders so they have a marketable skill when they age out of the orphanage and the girls orphanage is preparing the girls for careers in the local hospitality industry, said Vreeken. As for the Wine Fest on May 6, Emily French of Le Fond Du Sac, a local boutique winery located in Tin City — whose “portable keg” was a huge hit — was thrilled with the turnout and the organization of the event as a whole. “It was really well orga-
nized,” French said. “Sara and Gale from the Chamber were amazing. I already told them to sign us up for next year.” At the Beer Fest, generous draught samples from more than 50 breweries were poured, guests rocked out to bluesy tunes by local legend Taylor Mac under the gazebo and played pickle ball and cornhole in the park. Besides the “beer friendly” food for sale by local vendors, Trevor LaSalle and Chris Durkin, owners of Streetside Cafe, were
doling out samples of their Loaded Mac and Cheese flavored with bacon, jalapeno, smoked gouda, cheddar and parmesan. Seconds and thirds were not only allowed but encouraged. Vendors as a whole from both events were also pleased with the crowd size and local feel. “The Paso Robles Wine Fest is great of course, but it’s so big now and so many people are from out of town,” French said. “The Templeton Wine Fest was more local, more
intimate. For us being a such a small winery, while we love our tourists, it’s the regulars we are looking for.” Along similar lines, secondyear participant Brian Bear from Brewbakers in Visalia said, “There are the perfect amount of people here so it’s not shoulder-to-shoulder like a lot of beer fests out there.” Sarah Wells of SLO Brew agreed. “It’s nice, it’s local,” she said. “Here people are genuinely interested so you get to really talk beer.”
SALINAS VALLEY
Merrill Farms executive joins UnitedAg Board of Trustees CONTRIBUTED ARTICLE
U
nitedAg, a memberowned agricultural trade association representing more than 650 organizations in California and Arizona, announced recently that Danielle Dupree, controller for Salinas Valleybased Merrill Farms LLC, has been appointed to the Board of Trustees of the United Agricultural Employee Welfare Benefit Plan & Trust (UABT). UABT provides health
benefits to UnitedAg’s member organizations, which together represent more than 35,000 insured members. “We’re fortunate and delighted to have someone with Danielle Dupree’s talents join our Board of Trustees,” said UABT Board Chairman Allan Teixeira. “Danielle is an accomplished agribusiness executive and passionate advocate of affordable, quality healthcare for agricultural workers and their families. She brings additional skills and ex-
perience to our already strong and dedicated Board.” Dupree joined Merrill, a fourth-generation grower of lettuce, broccoli, carrots, cauliflower, celery, onions, raspberries, strawberries and specialty crops, in 2001. As controller, she manages the company’s financial reporting, federal and state reporting, payroll and accounts payable, employee health benefits, and workers’ compensation. She previously served as an actuarial consultant and
Seed Dynamics is specialized in seed-applied plant protectants
1081 Harkins Road P.O. Box 6069 Salinas, CA 93912 Telephone (831) 424-1177 Fax (831) 424-0174
is experienced in discounting future liabilities, and in compliance and law. She holds a bachelor’s degree in mathematics and economics from the University of California, San Diego, and a certificate in advanced project management from the Stanford Center for Professional Development. “I’m honored to join the Board of Trustees of the United Agricultural Employee Welfare Benefit Plan & Trust and relish our role in insuring the health
and well-being of the people and families who help produce our crops and put food on our tables,” Dupree said. In addition to Dupree and Teixeira, the other members of the UABT Board are Mack Ramsay, President/Managing Member, Pacific Commerce Group LLC; Glenn Miller, President, Saticoy Lemon Association; Thomas Amaro, Owner/ President, Pacific Ag Consulting; John Ben, President, Aqua Ben Corp. and Hydrosorb;
Contributed
Danielle Dupree Craig Waite, President and Founder, Growers Container; Pat Regan, Regan Distributors Transportation, Inc.; and Judy Lundberg-Wafer, Chairman and Founder, Babé Farms.
Page 8 — May 2017
PASO ROBLES
PRHS FFA welding team wins state championship By SONJA ESCHENBURG
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ecently, the Paso Robles High School Future Farmers of America welding team concluded an undefeated season with its first-ever first place win at the California State FFA Agriculture Welding Championship. In addition to winning the overall championship, all four members of the team — Iver Hansen, Shane Terra, Daniel Oliver and Zac Alves — individually placed in the top five as well. “This has been a truly remarkable year for these young men,” FFA advisor Justin Pickard said. “Their dedication to constantly improve their craft has been amazing.” Students began practicing daily for the event after the end of winter break, Pickard said. “Each practice was scheduled from 6 to 8 p.m., but realistically we were finishing up closer to 9 p.m.” Pickard said. “We have also
been traveling heavily on weekends due to the number of FFA Field Days we went to this year.” The PRHS team won each of the seven Field Day events — the last of which was on April 8 — along with earning consistently high individual rankings. “The State FFA Finals were held in San Luis Obispo,” Pickard said. “Agricultural welding was hosted at Cuesta College’s main campus while all of the other FFA contests took place at Cal Poly.” The finals started on a Friday morning where 31 teams participated in a qualifying round. Twenty teams — 75 students — returned the following day to perform weld samples in Shielded Metal Arc Welding, Flux Core Arc Welding-Gas Shielded, Gas Tungsten Arc Welding and Oxygen-Acetylene Welding. “The scorecard for the event was comprised of four areas: welding application (all of the welding rotations combined), written exam, weld inspection
and portfolios,” Pickard said. “Of those contest subcategories, Paso Robles won all four.” While the State Championship concluded the year’s FFA Welding Season, the PRHS FFA Welding Team still has a busy schedule to look forward to. “Iver Hansen also participates in SkillsUSA and will go to the national competition in Louisville, Kentucky this June to represent California,” Pickard said. “We will be looking to build our next welding team prior to leaving for summer vacation this year and also plan to participate in the Welders Without Borders: Welding Thunder Fabrication Contest held in Arizona this October and I would like to have at least one practice build completed during summer break.” The welding season may be over, but the lessons learned will last a lifetime. “A lot of hands-on skills are developed through welding competition opportunities,” Pickard said. “They
Photo contributed by Justin Pickard
Iver Hansen (from left), Daniel Oliver, Zac Alves and Shane Terra. are directly tied to abilities and skills that can carry students into this industry while in high school or after. Currently three of the four students on the team work
in industry related jobs and are looking at a variety of avenues where welding is their career choice. ‘Soft-skills,’ like dependability, arriving on time and prioritization, get
developed, too.” For information on the PRHS FFA Welding Team’s State Championship win, contact Justin Pickard at jpickard@pasoschools.org.
SALINAS VALLEY
PASO ROBLES
Salinas, Soledad celebrate National Salad Month
Event center generates over $79M to economy
CONTRIBUTED ARTICLE
I
n celebration May as National Salad Month and in recognition of the agriculture bounty of the Central Coast, the California Welcome Center Salinas and the Soledad Visitors and Gateway Center will be giving out free samples of a variety of fruits and vegetables grown in the region on Sunday, May 21, from 11 a.m. to 3 p.m. Participating sponsors are: Andy Boy, Dole, Don Chapin Company, Ocean Mist Farms, Earthbound Farm, Mann’s,
Bengard Ranch, Pacific International Marketing, The Nunes Company/Foxy Brand, Church Brothers, Tanimura and Antle, Fresh Express, Chiquita, Taylor Farms, Driscoll’s, California Strawberry Commission and Drew Massa Transportation. Mascots from a number of these companies will be on hand to help celebrate the vegetable that made this region the Salad Bowl of the world. Agriculture is Monterey County’s main industry. Tourists often ask what crops are growing where and what is
being harvested at a particular time. This day of celebration is an opportunity to share our knowledge and product with locals and tourists. The California Welcome Center is at 1213 North Davis Road in the Westridge Shopping Center, Salinas. The Soledad Visitors and Gateway Center is at 502 Front St. in downtown Soledad, phone number is (831) 204-7208. For information, call the California Welcome Center at (831) 757-8687.
CONTRIBUTED ARTICLE
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he Fairs and Exposition branch of the California Department of Food and Agriculture recently released its annual reports detailing the economic impact of California fairs on local economies. Data from 2015 shows that the Paso Robles Event Center, and California Mid-State Fair, generated approximately $79,196,000 in spending activity alone, benefiting the local economy and creating a ripple effect of economic
benefits for California. The Paso Robles Event Center also creates local jobs through an economic ripple effect of fairgrounds patron spending and the business activity required in support of fairgrounds activities and events: • In 2015, the equivalent of 629 jobs was created as a result of the spending by the fairgrounds, its support businesses and its attendees. • In 2015, the labor income generated by these additional jobs was approximately
$22,623,000. The Paso Robles Event Center also generates business tax revenue through the collection of state and local sales taxes, transient occupancy taxes, possessory interest taxes and other taxes and fees. These revenues stimulate further economic activity by providing for programs that benefit the local community. The 2017 California MidState Fair runs July 19 through July 30. This year’s theme is “Come One, Come All!”
San Miguel Flouring Mill Co., Inc.
Feed, seed, and elevator service. Family owned and operated for five generations. 1401 N Street, San Miguel, CA 93451
805-467-3287
May 2017 — Page 9
CALENDAR May 18-21
Salinas Valley Fair
625 Division St., King City. Annual fair features exhibits, Future Farmers of America and 4-H shows, shopping, entertainment, food and more. For information, call (831) 385-3243. May 21
La Tavola Cooking Demonstration
Le Vigne Winery, Paso Robles. Wrap up Wine Festival Weekend with a La Tavola Cooking Demonstration. Winemaker Michael Barreto will guide guests throughout the preparation of the featured dish: a seared and glazed duck breast paired with a limited release bottling of estate Syrah. For tickets, visit levignewinery.com or call Savannah at (805) 227-4000. June 3
Free Guided Tour of the UCSC Farm
University of California, Santa Cruz. From 2-3:30 p.m. take a free, docentled tour of the UCSC Farm. Learn about the research and outreach being done by the Center for Agroecology &
Sustainable Food Systems. Meet at the Louise Cain Gatehouse inside the Farm’s main entrance. Call (831) 459-3240 for information. June 3
Paso Robles Olive Festival
Paso Robles Downtown City Park. The annual Olive Festival returns for its 14th year. Come by between 10 a.m. and 5 p.m. to celebrate the olive industry with a cooking competition, demonstrations, live music, wine and beer tasting, children’s entertainment and samples from local vendors. For information, visit pasoroblesolivefestival.com or call the Paso Robles Main Street Association at (805) 238-4103. June 3-4
Castroville Artichoke Festival
Monterey County Fair Events Center. June 3 from 10 a.m.-6 p.m. and June 4 from 10 a.m.-5 p.m. The 58th annual artichoke festival features local chef demonstrations, a wine and beer garden, a Kids Zone, musical entertainment and and Agro Art competition. Admission is $15 for adults,
$10 for active military and seniors (62-plus) and $5 children over 5. Groups discounts available. For information, visit artichokefestival.org. June 4
Outstanding in the Field dinner
UCSC Farm and Garden. Join host Kirstin Yogg-Comerchero of the UCSC Farm & Garden for an Outstanding in the Field dinner. Guests will be shown to a reception area where they can enjoy beverages and appetizers. An introductory talk will be given, followed by a guided tour of the farm. Guest Chef Brad Briske will then be serving up a meal for attendees at an outdoor table. Visit outstandinginthefield.com for information and how to make reservations. June 4
Paso Pinot & Paella Festival
Central Coast. Visit pinotandpaella.com for information. June 9-11
Monterey Wine Festival
Custom House Plaza, Monterey. Now in its 41st year, the Monterey Wine Festival returns for a weekend of wine tasting, food and live music. Every day brings a different experience — from whiskey and tequila tasting, the Chowdah Challenge & Celebration and seafood samples. For information, visit montereywine.com or call (360) 693-6023. June 9
Farm to table wine dinner — featuring Summit to Sea Wineries
Join the Chaminade Resort & Spa and Executive Chef Nicholas Church for the ninth season of the Farm To Table Wine Dinner Series. The event will show-
case the region’s produce inspired by the seasonal harvest. Guests have the opportunity to mingle with the vintners, chefs and representatives. A wine and hors d’oeuvres reception will start at 6 p.m. and dinner begins at 6:30 p.m. with a five-course menu and paired wines. For information and reservations, call (831) 475-5600. June 10
Second Saturday on the Farm
Santa Cruz County Fairgrounds. Join the Agriculture History Project for their monthly Second Saturday on the Farm event. This month’s event will celebrate Dairy Month. June 18
Farmworker Reality Tour
Watsonville. The monthly Farmworker Reality Tour aims to challenge participants to better understand
the conditions of Mexican farmworkers in Central California. The tour will observe farming practices common in the area, be given a speech by a farmworking family, witness a strawberry picking demonstration and visit the Buena Vista Migrant Labor Camp. The night will end with home-cooked meal in Watsonville. Tickets range from $20-$30. For information, visit farmworkerfamily.org or call (831) 216-8772. June 22
SC County Farm Bureau’s 100th Annual Meeting
Watsonville Slough Farms - Land Trust of Santa Cruz County, 5:45-9 p.m. Featured speaker for the celebration will be Secretary of Food and Agriculture Karen Ross. The 2017 Farmer of the Year recipient will be announced. To purchase tickets and for information, visit sccfb.com.
Templeton Community Park, Templeton. Pinto Noir producers and local chefs will once again share an afternoon of wine, Paella dishes and live music. Mingle with winemakers and visit each chef, exclusive to the
FOOD From page 2
seeing things from a different perspective.” Food, What?!’s programs are distinguished by season: Spring Internships, Summer Job Training, Fall Project Management and Winter Community Education. If a youth completes all four, they have the option to become a Junior Staff Member the year following. O’Connell explained how many teens in the area are only exposed to one side of the agriculture industry. “Many have family members working in the fields,” she said. “We want them to know there are other options. They can maybe see a different life for themselves.” As an alumni and former Junior Staff Member, Mendoza explained how much his eating habits changed because of the program. “I stopped eating fast food,” he said. “I actually like eating healthy now and choose organics whenever I can.” “We always ask the youth, ‘What about food interests you?’” Comerchero said. “They all have different answers — whether it’s nutrition, or the farming, or the business end of things.” Both Comerchero and O’Connell emphasized the importance of being informed by the students themselves,
1040 E. Lake Ave., Watsonville, CA 95076 Deli – 831-761-9160 | Mobile – 831-840-2209
Contributed
Participant Danny Hernandez enjoys a freshly baked pretzel baked by him and his classmates. of listening to what they had to say. “This is a positive, non-judgmental space to come together outside of school,” O’Connell said. “The teens have the opportunity to give us their own ideas and make positive accomplishments.” Food, What?! is celebrating 10 years in 2017. Comerchero, who was recently a recipient of the Tony Hill Award and spoke at the Mar-
tin Luther King Jr. Convocation, is eagerly looking ahead. “It’s been an incredible journey,” he said. “I’m humbled at how receptive and supportive the community has been. I’m excited to see what comes next.” For information on Food, What?!’s programs, events and how you can help support the organization, visit foodwhat. org.
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Page 10 — May 2017
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