agcirclecal poly, san luis obispo|spring 2013

Milking Parlor TransformationCows and milkers have improved their routine thanks to a gracious donation

Finns Live in the ForestStudents experience Finnish culture as they study natural resources

Mouthwatering Tri-tipThe story behind one of San Luis Obispo’s most popular restaurants

Family FlowersCal Poly alumnus carries on a legacy

inside

2 | Spring 2013

There is a theme of family bonds and creative minds running through our Spring 2013 issue. We wish we could say this was intentional, but it happened naturally. Our goal has always been to share stories about agriculture

at Cal Poly and throughout our beautiful state. This spring, we realized just how much agriculture relies on families and innovation.

In this issue, you will also find stories of students and faculty working together to engage in both fun and meaningful learning on campus and in faraway places. The notion of families and their legacies certainly carries through in our stories about California agriculture. Finding creative approaches to address current issues is the way agriculture maintains its rich roots.

Our industry depends on hardworking families who work collaboratively and creatively to carry on legacies of serving others. We like to think that is similar to what we do in the Brock Center for Agricultural Communication. We have formed a family unit and we support one another. This has always been the nature of the Brock Center, which serves as a home to our agricultural communication students.

Either Taylor Pires or Jennifer Ray took our cover photo. We can’t say for sure because the baby chick photo-shoot was a group effort, like most of our endeavors. The photo captures the adorable nature of day-old broiler chicks at our Poultry Unit. We hope you will find our spring issue of agcircle just as heartwarming!

WELCOME TO THE SPRING ISSUELETTER FROM THE STAFF

NOTES

Mandy, Jennifer, Taylor and Amanda

THANK YOU!

STUDENT ADVENTURES

04 CAL POLY IN THE GARDEN ISLE A summer course in Hawaii

06 FINNS LIVE IN THE FOREST Students study natural resources in Finland

C O N T E N T S

ON CAMPUS

09 TAKING THE WHEEL What it takes to drive a Cal Poly tractor

10 DANCING WITH THE HORSES The art and tradition of dressage

12 POLY RATINGS A different approach to evaluating faculty

14 MEET THE DEANS Get to know our college leaders

16 DON’T HAVE A COW The milking parlor transformation

TRENDING NOW

18 LAVENDER A timeless crop with many uses

19 THERABEE Alumnafindsherconnectiontoagriculture

20 WORD OF MOUTHWATERING TRI-TIP The story of Firestone Grill

22 FAMILY FLOWERS Alegacyinthecutflowerindustry

26 A TRUE DAIRY GODDESS Social media and cheese

28 RURAL CRIME REALITY The risks landowners face each day

29 BEHIND THE SEAL Whatitmeanstobecertifiedorganic

agcircle

Volume 31, Issue 2, Spring 2013Published three times a year by the Brock Center for Agricultural Communication

California Polytechnic State UniversityBrock Center for Agricultural Communication1 Grand AvenueSan Luis Obispo, CA 93407

805.756.6138brockctr@calpoly.eduBuilding 10, Room 234

Editor-in-ChiefJennifer Ray

Faculty AdviserMegan Silcott

Associate EditorsMandy BrazilAmanda MenesesTaylor Pires

WritersAlex Beeler, Mandy Brazil, Aimee Brooks, Maddison Easley, Valerie Grant, Susana Lamb, Amanda Meneses, Raquel Missbrenner, Taylor Pires, Jennifer Ray, Harrison Reilly, Katie Rottenberg, Hayley Vieira, Jessica Will

PhotographersAlex Beeler, Mandy Brazil, Aimee Brooks, Cal Poly Tractor Pull Team, Maddison Easley, Susana Lamb, Amanda Meneses, Taylor Pires, Jennifer Ray, Dr. Matt Ritter, Martha Van Inwegen, Rachel White, Christine Woodman

Graphic DesignersAlex Beeler, 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,anddonotreflecttheopinionsofCalifornia Polytechnic State University, its administration or faculty.

This issue of agcircle was printed by PRP Companies.

4 | Spring 2013

Garden IsleCal Poly on the

Story by Alex BeelerPhotos by Dr. Matt Ritter

agcircle | 5

Garden Isle

STUDENT ADVENTURES

Surf, sand and sunshine. These are the first three words that often come to mind when thinking

of Hawaii. But for a certain group of students, a few other words might remind them of the islands—words like ecological diversity, plant culture and unexpected adventure.A group of 11 students traveled to the island of Kauai for a two-week course on Tropical Plant Biology (BIO 470) in August 2012. Kauai, also known as the Garden Isle, is home to over half of all endangered plant species in the United States. This makes the island a prime location for the program. Dr. Matt Ritter, Cal Poly botany professor and director of the Plant Conservatory, led the class. Ritter began this course when he was awarded the Kenan Fellowship through the National Tropical Botanical Garden (NTBG).

NTBG is a non-profit institution, whose mission is to discover, research and save rare tropical plants. For two weeks, the group lived and studied together at the NTBG. From growing rare plants to working in the greenhouses, the students were given countless hands-on opportunities.

“Learning happens through practice and being outside of the classroom,” Ritter said. “This trip is a perfect example of Cal Poly’s Learn by Doing philosophy.”

While they did spend time in the gardens, a good portion of their trip was also spent exploring the island. Brian Yamamoto, chair of the Biology Department at Kauai Community College, is an important member of the program.

He serves as a guest lecturer for the class and gives Cal Poly students a chance to see Kauai up-close. Yamamoto took students on many treks, including an adventure through Waimea Canyon. “It’s like the Grand Canyon of Hawaii,” said Billy Rose, third-year Environmental Horticulture student. Mount Waialeale (named one of the wettest places in the world for its average of 450 inches of annual rainfall) was another highlight along their hike. Students made several stops along the way to observe plants species and microecosystems.

Another favorite outing was the Zodiac tour. To reach the Na Pali coast, Dr. Ritter and his students traveled by an inflatable raft (a Zodiac) because this part of the island cannot be reached by car. They spent all day touring the rigid coastline and exploring sea caves. Excursions like these gave the students plenty of opportunities to observe plants and how they interact with one another.

One of the greatest lessons learned was how the Hawaiian culture developed around their environment. Ethnobotany is the study of relationships that exist between people and plants; it is a core part of Hawaiian culture. Kauai native, Sabra Kauka is a well-known ethnobotanist. Cal Poly students had a chance to spend a day with Kauka and listen to her insight on Hawaiian traditions associated with the island’s rare plant life. Sabra taught them many things about Hawaiian customs, including how to make hula skirts from the wauke plant, a rite of passage in Hawaiian society.

While Cal Poly emphasizes the importance of Learn by Doing, these

students also learned by giving. The group spent a day volunteering for a restoration project with David Burney, the conservation director for the NTBG. Maintaining the indigenous ecosystem on the island is crucial, so the class spent the day clearing out invasive plants crowding around the Makauwahi Cave. After the hard part was done, they got to spread seeds from native plants and transplanted what they had been growing in the greenhouses.

The class had a packed schedule and was constantly on the go from morning to night to ensure they saw and learned as much as possible. “I took so much from the class in only a matter of a couple weeks,” Rose said. “It went by way too fast.”

In what may seem like a short time, the students established a community with each other based on their shared passion.

Ritter said, “The most rewarding part is being able to see Cal Poly students have experiences that they would never have outside of this program. Interacting with people, doing different, interesting biological and agricultural work that they would never get to interact with if they weren’t there in Hawaii.”

The annual application process for the class takes place at the beginning of winter quarter. If you’re interested, email Dr. Matt Ritter (mritter@calpoly.edu). Applicants are not required to have a plant science major or previous plant knowledge. Just be prepared to experience something far greater than your typical Hawaiian vacation. For more information, visit: baobabbotanical.com/kauai/Home.html

6 | Spring 2013

Story and photos by Valerie Grant

Finns Live in the Forest

As a forestry major, I also

found myself at ease there.

agcircle | 7

STUDENT ADVENTURES

”

“

In our Finland-style classroom, we walked through tall spruce, the forest floor carpeted by the soft, peat ground

which was woven with mushrooms, moose tracks and blueberries. Our desk was the seat of a big yellow harvester, as we drove up and down the rows of silage, barley and potatoes. We learned Finnish culture by jumping into one of their 200,000 lakes after a sauna so hot that you were more than willing to jump in the icy water.

We ate like Finns, sipping dark bitter coffee (“kahvi” in Finnish) three or four times a day. We ate their typical open-faced sandwich of stiff rye bread, cheese, smoked beef and cucumbers, after navigating the grocery store aisles trying to decode the mysterious packages.

Five Cal Poly students participated in a three-month study abroad program: Melissa Pechter, an Environmental Management & Protection major, Sarah Tormey, an Agricultural Communication major and Sara Hylton, Chase Horton and myself, who are Forestry & Natural Resource majors.

The program focused on the unity between forestry and agriculture in Finnish society. We arrived in Finland in August and left three months later with a new understanding of Finnish language, culture, agriculture and forestry.

Finland is bordered by Russia, Sweden and the Baltic Sea. This small country is located at roughly the same latitude as Alaska, which means some of their summer nights do not get dark and many winter days have no sun. Finland has a population of 5,387,000 people. To put this

in perspective, California has 38,041,430 people with only 33,000 more square miles of land than Finland.

We studied at Seinäjoki University of Applied Sciences (SeAMK) on the campus located in Ilmajoki. The town has 12,017 people and is about 230 miles from Finland’s largest city and capitol, Helsinki.

Our red barn, farm town, Ilmajoki, was filled with characters. There was the garlic farmer who wanted our help planting garlic or taking his boat from the river every weekend. There were also the cross-country skiing diehards that raced about town on their rollerblade-like skis even when there wasn’t snow.

Cal Poly Natural Resources and Environmental Science Department Head, Dr. Douglas Piirto, leads the program. Piirto’s family immigrated from Finland.

“This international experience in forestry and agriculture provides students with a Learn by Doing experience. Students are immersed in Finnish culture from field trips and conversation with Finnish students, faculty, staff and citizens creating cultural awareness in relation to not only Finland, but also the European Union. Further, they are challenged to both speak and write Finnish, which is not easy,” Piirto said.

The language was definitely “not easy.” I remember one trip where we were trying to find Finnish endangered plants in a protected bog. I felt like we were following breadcrumbs in the Hansel and Gretel fairy tale. I struggled to communicate with our Finnish team members. I soon learned Finns live in the forest and they

As a forestry major, I also

found myself at ease there.

8 | Spring 2013

are very comfortable there. Agricultural land and productive forests account for about 75 percent of Finnish land. As a forestry major, I also found myself at ease there. Our classmates began building fires and roasting sausages, while us exchange students did our best to make friends. We tried to fit into the buzzes of foreign language coming from our shy and reserved, but kind, Finnish classmates. I think this was the true feeling of being in Finland, a subtle state of confusion, but we found comfort in the challenge because spending the day learning in that beautiful forest was worth it.

During the study abroad, each of us spent some time working and living on family farms. We harvested barley at the school farm and sorted wheat grains at a technical research institute. We attended the largest equipment expo in

Scandinavia, FinnMetko, visited various forest harvesting sites and operated the saw of their famous forest machine, the feller buncher. We also took field trips to different regions of the country. One day we moved east for fishing, the next we traveled south to an arboretum, north to fur farm and east to a craft fair. We took a ferry across the Baltic Sea to visit farms in Estonia. I even went moose hunting.

I went to Finland to gain experience and learn how a country in Europe has managed their natural resources. Though both the United States and Finland share a love for the outdoors, both countries have different concepts of sharing land, resource use and regulation. I found both countries have opportunities for bio energy utilization technology and that we share similar concerns with the growing urban population’s lack of understanding for

the forest and farm. From the Finns and the forest we learned to be adaptable and to share experiences and resources with another culture in another land. The small town farm aspect landed us in the real grit of Finnish culture, agri-culture.

Fall 2013 will be the fourth time Cal Poly students travel to Finland and the second exchange of Finland students to Cal Poly. This year Cal Poly and SeAMK University were able to establish an agreement for students to complete 12 units while on exchange.

This exchange program is open for students in the College of Agriculture, Food & Environmental Sciences. Those interested should email Dr. Douglas Piirto at dpiirto@calpoly.edu. Those interested in learning more about my experience can read my blog at: loggersdaughterfinland.wordpress.com.

ON CAMPUS

Taki

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agcircle | 9

Imagine sitting inside the roll cage of a 2,600-horsepower tractor with hundreds of

people watching from the stands. The steering wheel shakes. The ground rumbles as the front end rises and the tractor takes off.

Not everyone can say they have driven in a tractor pull competition. However, at Cal Poly, all students have the opportunity.

Members of the Cal Poly Tractor Pull Team build, maintain and drive the two tractors. A dedicated group of teachers and sponsors make it possible for the team to participate in tractor pull competitions. Student-built from the ground up, Poly Thunder and Mustang Fever are prized possessions.

According to Aaron Flores, senior Agricultural Systems Management major and captain of the team, “Our club and team are open to any student at Cal Poly; it doesn’t matter what major; it doesn’t matter what previous experience they have.”

Although the opportunity is welcome to all, it is not an easy spot to earn. It takes time and dedication to become a driver.

The team spends the summer traveling to approximately 15 competitions throughout California. In order for students to get their hands on the steering wheel, they are expected to travel to most of the events and spend time learning the basics.

“[Students] just have to come get involved and sign up to help. There’s a lot of maintenance that is involved with keeping these going. In order to get a turn to drive, they just have to put time in with the team traveling to the pulls,” Flores said.

Students at any skill level are welcome to work on the tractors. Whether it’s polishing the tractors or turning a wrench, if they put in the effort, they will reach the ultimate goal and find themselves in the driver’s seat.

As captain of the team, Flores is in charge of deciding when students are prepared to take the wheel.

“It’s not super difficult to drive them. It’s mostly just nerve racking and [first-time drivers] will have a million questions to ask. After they go to enough pulls, they’ll get a pretty good idea of how to work the tractors. Once we think they’re ready to do it, then we’ll put them in the seat.”

Cal Poly is the only four-year university on the West Coast with a tractor pull team. The competition includes farmers and ranchers who enjoy tractor pulling as a hobby, along with the Modesto Junior College team. “We’re kind of known at the pulls as the Cal Poly students. Most of the people are glad that we’re there helping out,” Flores said.

Legendary Cal Poly alumni have worked diligently to ensure the team carries on and that driving the impressive tractors is not only a unique experience, but also an honor. With the right amount of dedication and enthusiasm, any student can rise in the ranks and feel the heat from Mustang Fever and the rumble of Poly Thunder.

Once we think they’re ready to do it, then we’ll put them

in the seat.

”

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Story by Jessica Will, Photos by Mandy Brazil &Cal Poly Tractor Pull Team

10 | Spring 2013

Many people know horses are used recreationally, whether it is for pleasure or showing

at highly competitive levels. Over 30 million people own at least one horse in the United States. Many horses are bred for horse racing and Western and English style riding, but there is another riding style known for its rhythm.

Dressage is the art of training a horse in precision of multiple movements and was first used in the military. This art takes magnificent skill from both the horse and rider. “The discipline of dressage is training, which is what the word dressage means. It is all about being precise,” Animal Science student, Kayla Kauffman said.

The people of the Renaissance recognized the agile beauty and capability of the horse and combined them to create an art form. The discipline dates back to the 17th century, surviving both the collapse of the Ming Dynasty and the French Revolution. Although history of dressage at Cal Poly isn’t quite as dated, it is rich in success.

Horses, by nature, sprint, kick, sidestep, back up, gallop, slow down, speed up and so much more all on their own. These movements are incorporated in the art of dressage through productive training and

patience. Today’s training differs from traditional military style and emphasizes rhythm, precision, impulsion, collection, maneuverability and control.

The horse should display the desired movement from its rider in an effortless fashion. Kauffman explains, dressage is the art of dancing on horseback; each movement is graceful and poised. “The horses need to be in rhythm to the music. With a perfect ride, their feet would fall with the beat of the music.” This is not an easy task as dressage requires patience

and dedication to get a 1,200 pound block of muscle to respond to a rider’s subtle guidance.

The Cal Poly Dressage legacy began in 2002, when students Katie Dougherty Kunde and Katie Hergenrather founded the team. Since its beginning, the Cal Poly Dressage Team has competed at the National Championship every single year. For the past seven out of eight years, Cal Poly has won the Regional Championship competition against UC Davis, Stanford University and UC Santa Cruz. This past April, Cal Poly placed tenth at the Intercollegiate Dressage Association Nationals in New Jersey. Bree Greer, a Microbiology senior, was named the National Champion at the introductory level.

Each year, the Cal Poly Dressage Team holds many events for members to get involved. The team welcomes all students to join, even those without any previous horse experience. “I’ve enjoyed being part of the team because it is basically a second family. We all have a similar interest in horses and come together to enjoy the horses and each other’s company,” Animal Science student, Andrea Watson said. The team practices in the morning and evening on both weekdays and weekends, where members strive for perfection.

The team has three horses available for all members to ride. Biomedical Engineering senior, Leah Chester, emphasizes it takes a lot of student

Story by Raquel Misbrenner, Photos by Mandy Brazil

D ancing with

theH orses

agcircle | 11

dedication to care for the horses. “The horses are athletes and we need to make sure that they are kept in good health. We wouldn’t have the sport if we didn’t have good horses. They are the backbone of the team,” Chester said.

Galloway is a seven-year-old Trakehner gelding. He has a sweet personality and works well with new riders. Dancer is a team favorite and the first official horse of Cal Poly Dressage. The teenaged Westphalian gelding has been ridden by beginner and advanced riders for the past five years. Animal Science professor and Associate Department Head, Dr. Noland graciously allows the team to ride Gwen,

her 20-year-old Thoroughbred mare. Gwen is very energetic and reminds riders to guide with their seat, not their hands.

Sara Robinow is a current member and serves as the coach of the Cal Poly Dressage Team. Robinow is a senior Psychology major with a career goal to become a therapist after graduate school. Originally from Honolulu, Hawaii, Robinow chose to attend Cal Poly because she appreciated the beauty of the area and the opportunity to continue riding while away from home. She first started riding horses when she was only eight years old and, from that point on, dressage has been her main focus.

For the past 13 years, Robinow has competed in dressage and has even trained with Olympic athletes, including Debbie McDonald. For the past four years, she has coached the Cal Poly Dressage Team.

What is most rewarding for Robinow is to see the riders’ improvements throughout practices and to see the team succeed at competitions. She is proud to have coached a team that made it to Nationals. She continues to give her heart and time to creating what the Cal Poly Dressage Team is today. Robinow is most passionate about the discipline and patience dressage requires. “When everything is right, it flows beautifully.”

ON CAMPUS

12 | Winter 2012

Professor Reviews You Won’t Find on PolyRatings

A Few of The Best

There is a time at the beginning of each quarter when the site known as PASS (Plan A Student Schedule) opens up and the scramble begins. It brings a mixture of excitement, fear, shock and happiness. As a fifth-year student with many younger friends, I constantly receive text messages, emails and phone calls that all seem to be asking the same thing: “Have you taken this class

before? Who was your teacher? Was he or she good?”

With ten other things to do and my own schedule to look at, I direct them to the website known as PolyRatings. I always tend to give out a bit of a “take it at face value” warning to the youngsters when visiting the comments section, which always seems to look like a Tosh.O manuscript. However, there is the rare occasion when a friend asks about a certain teacher and I feel compelled to tell them just how inspiring, passionate or knowledgeable the professor is. PolyRatings seems to rarely reflect this. Giving the option of one, two, three or four stars is extremely limiting. So with my usual flare, I decided to rate a couple of my favorite classes and professors on a more fun, informative and encompassing scale.

Dr. Robert Spiller Class: Poultry Management

Movie Title that Describes Class: Passion of the Chicken

Yearbook Superlative: Most Spirited (…if high school mascot was a chicken)

Quirks: Constantly uses dirty hands covered in blood, guts, feathers and/or fecal matter to continue writing on the overhead or even patting you on the back. Now that is dedication!

Best Class Experience: Moving over 700 pullets (young female chickens) from one building to the lay house. About 15 students moved the 700 birds and Dr. Spiller caught almost every one. It was quite a sight to see six chickens in one hand flailing, flapping, pooping and biting his arms. He was so natural with the chaos, just like it was another Sunday mowing the lawn.

Life Enhancement: All jokes aside, as a fifth-year student, I have had the pleasure of having many educated professionals help me further my skills and knowledge, but few have impacted me the way Spiller did. I love to eat chicken, but I wasn’t sure if I would love to learn about them. The magic with Spiller isn’t that his tests and lecture materials are well organized and thorough; the magic is in his passion. It takes a special person to get a class of 25 people to become genuinely engaged in the material and that is exactly what Spiller does. His passion rubs off on you. Next thing you know, you are telling a wonderfully sweet woman at Whole Foods that chickens haven’t been given growth hormones since the 1960s and their large size can be attributed to enhancements in genetics and breeding selection. Spiller impacted the way I view my food and the poultry industry and I impacted an uninformed consumer as a result. Spiller’s passion is contagious.

Story and photos by Aimee Brooks

My suggestions for students who post reviews on PolyRatings is to look beyond the negative components of a class or of a professor’s teaching style and think before you post. We can still prove our point and have a laugh while we do it. Several great teachers are getting overlooked because of a few bad reviews or not enough good reviews. The review should be informative, easy to read, and provide real-

life class examples. Moreover, good or bad, the class should have somehow enhanced your life. The solution is simple; PolyRatings should innovate the way we look at teachers. Maybe my style isn’t right, but I can’t tell much from a two-star rating. I could, however, get a much better idea if someone titled the class after an Alfred Hitchcock movie, or if they named the teacher after a famous Marvel comic hero, Wonder Woman.

Professor Reviews You Won’t Find on PolyRatings

A Few of The Best

There is a time at the beginning of each quarter when the site known as PASS (Plan A Student Schedule) opens up and the scramble begins. It brings a mixture of excitement, fear, shock and happiness. As a fifth-year student with many younger friends, I constantly receive text messages, emails and phone calls that all seem to be asking the same thing: “Have you taken this class

before? Who was your teacher? Was he or she good?”

With ten other things to do and my own schedule to look at, I direct them to the website known as PolyRatings. I always tend to give out a bit of a “take it at face value” warning to the youngsters when visiting the comments section, which always seems to look like a Tosh.O manuscript. However, there is the rare occasion when a friend asks about a certain teacher and I feel compelled to tell them just how inspiring, passionate or knowledgeable the professor is. PolyRatings seems to rarely reflect this. Giving the option of one, two, three or four stars is extremely limiting. So with my usual flare, I decided to rate a couple of my favorite classes and professors on a more fun, informative and encompassing scale.

Dr. Robert Spiller Class: Poultry Management

Movie Title that Describes Class: Passion of the Chicken

Yearbook Superlative: Most Spirited (…if high school mascot was a chicken)

Quirks: Constantly uses dirty hands covered in blood, guts, feathers and/or fecal matter to continue writing on the overhead or even to pat you on the back. Now that is dedication!

Best Class Experience: Moving over 700 pullets (young female chickens) from one poultry building to the lay house. About 15 students moved the 700 birds and Dr. Spiller caught almost every one. It was quite a sight to see six chickens in one hand flailing, flapping, pooping and biting his arms. He was so natural with the chaos, just like it was another Sunday mowing the lawn.

Life Enhancement: All jokes aside, as a fifth-year student, I have had the pleasure of having many educated professionals help me further my skills and knowledge, but few have impacted me the way Spiller did. I love to eat chicken, but I wasn’t sure if I would love to learn about them. The magic with Spiller isn’t that his tests and lecture materials are well organized and thorough; the magic is in his passion. It takes a special person to get a class of 50 college students to become genuinely engaged in the material and that is exactly what Spiller does. His passion rubs off on you. Next thing you know, you are telling a wonderfully sweet woman at Whole Foods that chickens haven’t been given growth hormones since the 1960s and their large size can be attributed to enhancements in genetics and breeding selection. Spiller impacted the way I view my food and the poultry industry and I impacted an uninformed consumer as a result. Spiller’s passion is contagious.

Story and photos by Aimee Brooks

agcircle | 13

Dr. Ann De LayClass: Presentation Methods

Movie Title that Describes Class: The King’s Speech, Blair Witch Project

Yearbook Superlative: Most Likely to Shhhush People During a Movie

Quirks: Relates many things back to raising children and the experiences associated with that, always for a good laugh. She shares her whole self and isn’t afraid of being human and helping students learn from mistakes, while finding their passion.

Best (or Worst) Class Experience: Several assignments included using a video camera to record live news interviews and even job interviews. While this made for building great new skill-sets, it is still embarrassing to see yourself posted in front of the class, on five televisions, with acne and those three chins you hadn’t noticed in a while.

Life Enhancement: The video experience, though mildly embarrassing, made me much more confident about myself. I can now confidently say I am comfortable receiving critical, constructive feedback from my peers. It also allowed me (well she forced us) to give this feedback to peers in a comfortable, positive, workshop atmosphere. Perhaps what enhanced my life most about AGC 426 was the level of care Dr. De Lay shows towards her students. When a teacher cares enough to ask about extra curricular, school, or even personal events that are going on in students’ lives outside of class, it isn’t forgotten and it doesn’t fall upon deaf ears or an unbeating heart. If more professors exercised this level of care towards their students, they would find themselves more liked, more respected and have a more comfortable learning environment in their classrooms.

ON CAMPUS

Dr. Leanne BerningClass: General Dairy Husbandry

Movie Title that Describes Class: Bovine Secrets of the Moo-Moo College-hood

Yearbook Superlative: Most Likely to Become Your Favorite Teacher

Quirks: Dr. B is “udderly” an expert when it comes to a dairy cow’s mammary system. Be prepared for a fair and fun amount of appropriate mammary jokes that you can share with friends.

Best Class Experience: It’s not every day you stand three feet from a 2,000-pound bull who is lusting over a beautiful heifer. When you are desperate for a little extra credit, you do some crazy things. I volunteered to be the technician for a bull reproduction lab. Let me tell you, it is a moooving experience and I would gladly do it again. There is no better way to learn not only the educational side to breeding and reproductive practices, but also how the dairy industry has continued to make profitable and desired advancements through genetic selection.

Life Enhancement: After the first day of class, I just had the feeling, “This person was born to teach.” Dr. Berning genuinely arouses interest and tests knowledge clearly, accurately and without any gimmicks. The class is for non-majors, so she keeps the information concise and the tests consistent. I’ve noticed many of the dairy majors treat visits to her office like a daily therapy. From my experience and those close to me, it seems you are always greeted with a warmhearted and understanding professor. Dr. Berning always has a smile and the intention of helping you the best she can. To be fair, the baked goods she shares with students also add to her likeability. To myself and many other agriculturalists, Dr. Berning is a memorable professor, who, when given the chance, you undoubtedly recommend to anyone that asks... and smile while doing it.

My suggestions for students who post reviews on PolyRatings is to look beyond the negative components of a class or of a professor’s teaching style and think before you post. We can still prove our point and have a laugh while we do it. Several great teachers are getting overlooked because of a few bad reviews or not enough good reviews. The review should be informative, easy to read, and provide real-

life class examples. Moreover, good or bad, the class should have somehow enhanced your life. The solution is simple; PolyRatings should innovate the way we look at teachers. Maybe my style isn’t right, but I can’t tell much from a two-star rating. I could, however, get a much better idea if someone titled the class after an Alfred Hitchcock movie, or if they named the teacher after a famous Marvel comic hero, Wonder Woman.

14 | Spring 2013

Meet

Cal Poly’s deans of the College of Agriculture, Food & Environmental Sciences (CAFES) come from very different agricultural backgrounds. These varying backgrounds help the team manage one of the most intricate colleges at Cal Poly. Here are a few things you may not know about the CAFES leaders.

Deansthe

Dean Wehner:Dr. David J Wehner’s first interaction with agriculture was a

working on a golf course grounds crew when he was 16 years old. This led Wehner to pursue an undergraduate degree in chemistry and graduate degrees in agronomy. Wehner earned his doctorate degree from Pennsylvania State University. He taught at the University of Maryland and the University of Illinois. Wehner joined Cal Poly in 1994 as the head of the Environmental Horticulture Science Department. In 1997, he became Associate Dean. Wehner became Dean in 2002 after former dean, Joe Jen, left to work for the United States Department of Agriculture.

Wehner is responsible for the academic and financial status of CAFES, which includes managing Swanton Pacific Ranch, farm operations and donations. In his spare time, Dean Wehner enjoys riding motorcycles with his wife.

As for the future of the college, Wehner said, “CAFES will continue to be at the forefront of coming technology and students will have to be more aware of the technology and be more involved in the food system... The future is pretty strong for agriculture and CAFES.”

Associate Dean Shelton:Dr. Mark D. Shelton is in charge of graduate programs.

Shelton grew up working in almond orchards in Modesto, Calif. After high school, he attended the University of Idaho, Purdue University and Oregon State University. He earned his doctorate degree at Utah State University.

Shelton joined the Cal Poly staff in 1982 as a Crop Science professor and became Crop Science Department Head in 1996. In 1997, he became an Associate Dean. Shelton oversees the relatively small graduate department, about 300 students. Shelton manages the four masters degrees offered (with two new programs launching and one program under review), coordinates student teaching, writes recommendation letters for scholarship applications and writes personnel evaluations for the college.

Dr. Shelton has a special connection with insects and is a Registered Professional Entomologist. Shelton is also an avid fly fisherman. He teaches a fly-fishing class each year through Cal Poly Extended Education (formerly Cal Poly Continuing Education).

Shelton also predicts a bright future for the CAFES masters programs. “With more professors being hired at Cal Poly, we are going to need more graduate students to help and get research done…the faculty [have] recognized they need more specialized programs for graduate studies to help with their research and attract more graduate students.”

CAFES will continue to be at the forefront of coming

technology...

”

“

Story by Harrison Reilly, Photos by Amanda Meneses

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ON CAMPUS

Associate Dean Cavaletto:Dr. Richard A. Cavaletto manages undergraduate programs.

Cavaletto grew up in Ventura, Calif. Due to the mentoring of his two alumni cousins, Cavaletto pursued undergraduate and graduate degrees in the Cal Poly Agriculture Engineering Department. After a few years at Oregon State, he returned to Cal Poly as a full time professor in 1990 and became the head of Cal Poly’s BioResource and Agricultural Engineering Department in 2004. This past year, Cavaletto became Associate Dean.

Dr. Cavaletto supervises the college’s ten (soon to be eleven) departments. His job entails overseeing undergraduate student affairs, curriculum, program assessment, advising and clubs. Cavaletto makes sure everything within the undergraduate umbrella gets accomplished, while following university policy. Like Dean Wehner, Cavaletto also enjoys riding motorcycles and owns a street bike. Cavaletto builds and flies model airplanes, an activity he and his four sons used to spend much time pursuing. He currently enjoys helping his daughter with her 4-H swine and woodworking projects.

As for the future of agriculture and CAFES, Calavetto said, “Cal Poly is going to be part of the future of agriculture; if you look anywhere in production agriculture you will find a Cal Poly graduate. We have been involved in production agriculture and support systems for decades... As a university it is very critical that our programs are very forward thinking.”

Each of the deans helps keep CAFES in-step with the everchanging agriculture industry. Each of them see a bright future for Cal Poly agriculture. The deans want to lead the college into the new age of technology and research and to keep up with the demands of the industry. These three men are helping CAFES be a leader in collegiate agriculture programs.

16 | Spring 2013

Don’t Have a Cow!The Milking Parlor Transformation

Story by Katie Rottenberg photos by Mandy Brazil and Rachel White

Cal Poly Dairy Manager, Rich Silacci warned the 17 students on his summer crew, “You are all going to hate me for the next three months, but will thank me after this is all done.” Boy, did he hit the nail on the head! Working as a

student milker this past summer, the crew and myself can attest to his statement.

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The Cal Poly milking parlor went through a complete overhaul this past August. Robert Rivers, a World War II veteran, set up a fund in his name for this exact purpose. Rivers came to Cal Poly as a Dairy Science major with little dairy background. He fell in love with the program and earned his degree. Through the Robert Rivers Fund, the Cal Poly Dairy was finally able to remodel its parlor, a goal they’ve had for the past 20 years. The double-eight herringbone style parlor was remodeled into a new and improved double-ten parallel style.

Cal Poly needed to make the switch. “We needed to update the facility, make it more efficient and provide a safer environment for both the students and the cows,” Silacci said. However, this transition was much easier said than done.

The Jersey and Holstein cows still needed to be milked twice a day, every day, even while the Richard Avila Dairy Equipment Company was hard at work. The biggest challenge about milking cows during this period of time was they did not understand “under construction” meant “stay out.” This is where Silacci’s

“you will hate me” comment comes into play. Cows are known for being creatures of habit and they despise changes in routine.

The cows had been doing the same routine two times every day at the Cal Poly dairy, but they were forced to adjust in August. With the old double-eight herringbone design, the cows would enter one after another and line up at a slight diagonal as the milkers attached the milking machines from the cow’s side. The new design requires the cows to make a 90 degree turn, line up side-by-side facing the wall, ten to a side. Now the milkers attach the machines between the cow’s back legs. After a great deal of muscle power, a cane to pivot their back legs and patience, the cows have finally accepted the change, but not without some resistance.

The equipment workers and the milkers had to work around each other to accomplish what needed to get done. It was decided that one side of the parlor would be worked on at a time, which meant only half the amount of cows could be milked at a time (16 cows down to 8). Now keep in mind the total number of cows did not change at all during this transition period; which meant four to five hour shifts grew to seven to eight hours each morning and night. In order to compensate for the additional time it took to milk all the cows, workers (and cows) needed to start at 2:00 a.m. and p.m. rather than 3:00 a.m. and p.m.

During the transition (with only eight cows at a time), which took about 10-20 minutes each side,

the milkers had a lot of downtime. Every duo team of milkers came up with their own clever ways to pass the time. We had Jenga, puzzles and solitaire. We also entertained ourselves by making artwork with pre and post dip (the two dips we use to sanitize the teats of the cows before and after milking) and reading from books and Nooks (securely placed in plastic bags to protect them from the flying feces). There was even a pizza delivery to the parlor (the delivery boy must have had an interesting story to tell coworkers that night). My favorite was when two milkers set up an old TV they had found in their house. They watched four movies and played Mario Kart on a Nintendo 64 (the cows would watch the TV too).

Although the transition was hard on both the cows and milkers (besides the fun downtime), it was worth it. Once the parlor was finally complete, everyone couldn’t be happier, including Rich Silacci, who was there every step of the way.

Cal Poly Agribusiness senior and milking parlor manager, Samantha Perez, said, “the change was hard at first, but after the cows were trained and we were able to milk on both sides, the switch proved to be a good investment for us.”

If you were to ask any of the other employees about the change, I am sure you would get a very similar response. The new parlor doesn’t only cut down the overall milking time; it is also easier and safer for both the cows and students and much more efficient overall. The new design also allows us to change the flow of the whole operation, making it easier to train new employees. We might not have believed him at first, but Silacci was right.

The Cal Poly Dairy has many people to thank for the transition. If you want to see all these changes, come check it out. Remember milking times are now 3:45 a.m. and 3:45 p.m. We will see you there!

ON CAMPUS

18 | Spring 2013

Local Lavender

Throughout history, lavender has been favored for its many uses. From the mummification

process in Ancient Egypt, to Queen Victoria’s demand to have her furniture polished with lavender-based solution, to bathing the wounded soldiers of World War I, lavender has a rich history.

According to the National Sustainable Agriculture Information Service, today lavender is farmed all across the globe from Australia, Asia and Europe, to the United States. California boasts 63 lavender farms. In 2004, California had its first regional festival in Ojai. The Central Coast is home to several lavender farms and its very own lavender festival in Paso Robles.

Lavender farmers have found numerous outlets to generate income by creating value-added products. A simple harvest of a basic herbal commodity could ultimately become a top dollar-generating product with a few added steps.

Finney and Stacy Smith of Castro Canyon, Calif. have been growing lavender for ten years. All of their profits come from the four farmer’s markets they sell at each week. Finney Smith particularly

enjoys growing lavender because it is a commodity that does not produce any waste. Smith uses every last bit of his lavender fields for the products he sells. These products include aromatherapy oils, soaps and perfume. The scent of lavender’s natural oils can have a calming and soothing effect.

Smith said his favorite part of the business is his customers and “the connection between the product and the people. Meeting new people who use and love our products.”

For those who do not want a commercial business in lavender farming,

the possibility of growing lavender in your own backyard is just as realistic. Since the plant does not produce seeds, transplants are set out in an open area full of sun and good air circulation. Sand should be added to the soil to ensure water drainage. Lavender cannot tolerate excessive water. Lavender plants will bloom in the summer and faded blooms can be clipped to encourage continued blooming throughout the warmer months. Once clipped, hanging a handful of plants upside down in a dark and well-ventilated area can dry the plant. The perfume of lavender will last for months and can be used inside the home as potpourri.

Although we can’t all be sipping tea in a large chateau amongst the hills of lavender in Southern France, we can appreciate this beautiful commodity growing around us right here in California. Whether it’s visiting the Paso Robles Lavender Festival, buying value-added products at a farmer’s market, or growing your own garden of lavender, this commodity is sure to be in the hearts of society for many centuries to come.

Story and photo by Amanda Meneses

The connection between the product

and the people.

”

“

A plant that has stood the test of time and remains close to home

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Hillary Amborn, a Cal Poly Fine Arts alumna, recently found her niche in agriculture when

she and two other locals started a business called TheraBee. TheraBee harvests small batches of honey by hand. They provide 100 percent pure, always raw and unfiltered honey to the local foodies of San Luis Obispo County. This may sound standard, but TheraBee is not your typical beekeeper. TheraBee takes things a step further.

Within the last year, Amborn started to become more interested in knowing where her food came from. With all her curiosity and newly found interest in agriculture, Amborn paired up with a friend in marketing and local beekeeper, Wade Johnston, to start Therabee.

“I believe it is important to know where my food comes from, so I wanted to develop a product that allows our local consumers to know where their food comes from too,” Amborn said.

This is why TheraBee studies various eco profiles and carefully places hives in specific locations throughout San Luis Obispo County. Each jar of 100 percent pure TheraBee honey can be traced back to a specific local hive location. Some of TheraBee’s main hive location labels are Cuesta Grade, Atascadero, Avila Valley and Edna Valley. These locations offer

specific flavor profiles such as wildflower, citrus, avocado, lavender and buckwheat.

TheraBee understands how important honeybees are to agriculture and makes a conscious effort to utilize sustainable beekeeping methods. “Besides gathering nectar to produce honey, bees pollinate 80 percent of our food crops. These crops make up about one-third of our diet. Without honeybees, these flowering plants would have no way to spread their pollen ... Bees are among the most important animals in our ecosystem… that help form the basis of the food chain that helps support all other life,” Amborn said.

Therabee is dedicated to cultivating honeybees and promoting the effort by getting the public involved. “It is important that we continue to raise awareness regarding the importance of honeybees, due to their recent alarming rate of decline. The worldwide bee population has been in decline since the 1990’s, but it wasn’t until 2006 that beekeepers began noticing millions of bees vanishing from their hives,” Amborn said.

TheraBee’s first step in community involvement was inviting locals to host hives on their property, through debuting their business at the 2012 Paso Robles Earth Day Food and Wine Festival. TheraBee received a huge response from the community, which allowed

them to compile their applications and narrow down their selection based on their predetermined hive placement qualifications.

The qualifications taken into consideration were: public access, surrounding vegetation and land use practices. Once locations were selected, TheraBee started with approximately 60 hives in about 12 different areas. TheraBee’s strict hive location qualifications ensure the sustainability of the honeybee, as well as the delivery of the safest possible product to the consumer

Up to this point, TheraBee has received a positive response from the public and many people are interested in their products. TheraBee hopes to further expand their business in 2013 by continuing to educate the public on the importance of the honeybee and encouraging the community to raise awareness.

“It is important to note that bees are an indicator species. They signal the well-being of our wider environment, so their message is a very important one… We hope to bring positive change to our community, one hive at a time.”

For more information, visit www.thera-bee.com.

TRENDING NOW

Story by Hayley Vieira photos by Martha Van Inwegen

20 | Spring 2013

The story of the family who started three successful restaurants and how they keep them that way

On any given weekend, you will find a long line of college students, tourists and locals flowing out the door of

Firestone Grill. The downtown San Luis Obispo restaurant appeals to many with its variety of attractions, but what draws most customers is just one thing: the Tri-tip sandwiches.

“The least amount of [Tri-tip] we would cook in a day is 700 pounds. That would be the least,” said owner, Hal Billingsley.

At the most, Firestone Grill will sell 3,000 pounds of Tri-tip in just one day. The secret behind all the delicious Tri-tip is simple. “It’s a lot of work... I’m here every day. It’s just organization and work, planning, training,” Billingsley said.

Firestone Grill is well known by Cal Poly students and commonly referred to as simply, Firestone. The restaurant has certainly made its mark on downtown San Luis Obispo, but Higuera Street is not the only place you can find the legendary Tri-tip.

David Billingsley opened his first restaurant in 1984, the Main Street Grill in Cambria, Calif. In the summer of 1995, David opened Firestone Grill in its current location. The corner lot was formerly home to a Firestone tire shop and, ironically, David’s other family business is a chain of tire shops. The name just seemed to fit.

In 2004, the Billingsley family opened their third restaurant, the Dog House Grill in Fresno, across the street from monster entertainment facility, the Save Mart Center. The three restaurants are all owned and managed by family with the same core values in mind. David’s son, Hal Billingsley, started working

at Firestone the summer it opened, when he was 16 years old. He now owns and manages the restaurant; his brother and cousin own and manage the other two locations.

The three restaurants all “have a little different dynamic as far as the clientele and when they’re busy and when they’re not,” Hal Billingsley said. “It all works out in the long run.”

The Cal Poly schedule plays a big role in Firestone’s busy season, as events like move-in weekend and graduation draw large crowds. Tourism season in the San Luis Obispo and Cambria locations make for busy days. As for the Dog House Grill, the Save Mart Center brings a constant stream of customers coming and going to games, concerts and events.

Quality, Consistency and Word of Mouthwatering Tri-Tip

Story by Jennifer Ray, photos by Christine Woodman

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Story by Jennifer Ray, photos by Christine Woodman

“When [Firestone’s] busiest with the line out the door, that doesn’t happen in Fresno, but they’re busy all day,” Billingsley said.

One thing you can be sure to find in all locations is quality, fresh food. Tri-tip is the most popular item at both Firestone and Dog House Grill. The San Luis Obispo location tends to sell more salads in comparison to Fresno, which sells more ribs and chicken.

Firestone buys all of its food from three vendors. The hamburger meat comes from Harris Ranch in Coalinga, Calif. The other vendors are based out of Fresno: J&D Food Service and Saladinos. Firestone tries to purchase the same brand of Tri-tip to ensure a consistent product, but there is some variation due to price and quantity available.

“Basically we’ve been doing this long enough where we know. We use, like I said, two or three brands that work for us… We know what we’re gonna get from them,” Billingsley said.

Employee recruitment and training are critical to ensuring quality ingredients yield a quality product in a pleasant atmosphere. Firestone’s Assistant Manager, Danny Castro, describes the work environment as “fun and fast-paced.”

“Our owner does a good job hiring employees that have upbeat personalities, which not only makes our employees’ experience better, but it also makes our customers’ experience more enjoyable,” Castro said.

Billingsley believes the Firestone atmosphere is one reason why customers don’t mind waiting in line.

“I think obviously we offer more than just food… There’s an atmosphere here, you know. I think people are having a good time, hanging out with one another, especially the kids. I mean, what’s 20

minutes to them?” Billingsley said.The restaurant strives to serve

customers as quickly as possible. Between the three large barbeques and many long-term employees, orders are usually ready within 15 minutes. “We’re always evolving; we’re always trying to get better… We never try to be complacent. We’re always changing and making improvements,” Billingsley said.

Another key to success is offering the best product for the best possible price. “I try to keep the prices as low as I can. A lot of these products could be much more expensive, but that’s not our game… We’re not a fine dining establishment, but, at the same time, we’re not McDonald’s.”

The cost of meat fluctuates from week to week. Billingsley says when it comes to setting meat prices, the goal is simply to, “hang in there the best you can and stick with it.”

Although prices have risen over time, Firestone continues to see a consistent flow of customers. Billingsley believes this is directly related to quality, consistency and word of mouth.

“We don’t short-cut anything. I would pay more for quality any day of the week… I think consistency is a big thing. I think if you go somewhere, you want it to be the same or as close to the same as it can be every time and I’d like to think we do a good job of that.”

“[Advertising has] just never been

my dad’s deal. It’s always been ‘what you do speaks for itself ’ and word of mouth which, you know, I tend to agree with,” Billingsley said.

Although the Billingleys do not place ads, the Firestone name does appear throughout the community as a supporter of local high schools, Cal Poly and Special Olympic sporting events. Firestone also purchases 4-H and FFA animals at local fairs.

Although there are no current plans in the works, the Billingsley family may be expanding their chain in the future.

“I think we would like to open more... I don’t want to ever sacrifice this place to open another place, so everything has to be strategically planned in order to do so, starting with the location that works.”

As for now, the Billingsleys work hard to maintain what they have achieved. “That is a really hard thing to do. My dad has always said, ‘it’s easy to start a business. It’s hard to maintain a business.’’’

Founder David Billingsley still arrives to Firestone every day at 3:00 a.m. to help prepare the kitchen and cook the food. His work ethic leads this family business to continue producing thousands of orders of fresh and delicious food each day. The business is on track to leave a legacy as long as its line of customers.

We don’t short-cut anything.

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TRENDING NOW

22 | Spring 2013

Family FlowersC

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Story and photos by Susana Lamb

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TRENDING NOW

Ralph Waldo Emerson once said the “earth laughs in flowers.” This is particularly true in the

California cut flower industry which represents some of the highest quality flowers in the world. According to the California Cut Flower Commission, California growers proudly represent “75 percent of all domestically grown cut flowers in the United States.” Located in Oxnard, just two hours south of San Luis Obispo, is Pyramid Flowers, a leader in the cut flower industry.

Pyramid Flowers is family-owned and operated with values that were instilled generations ago in Holland. Marcos Van Wingerden, a Cal Poly alumnus and Pyramid Flowers production manager, is dedicated to continuing his family legacy in the flower industry.

In 1967, four Van Wingerden brothers emigrated from Holland to Carpinteria, Calif. They brought their families with them, hopeful they would continue to be successful flower growers. Once established in California, they started a flower operation named “Dutch Brothers.” The children of the original brothers eventually started their own flower companies, Pyramid Flowers being one. Fred Van Wingerden founded Pyramid Flowers in 1990 and now, 23 years later, the business continues to grow.

Fred’s son, Marcos Van Wingerden, is the first generation to be born in the

United States and the third generation of the Van Wingerden family to be a part of the flower industry. Marcos graduated from Cal Poly in 2008 with a Bachelor of Science degree in Crop Science with a Plant Protection minor. During his last six months at Cal Poly, he interned for Betteravia Farms in Santa Maria. This led to a job after graduation as an in-house pest control advisor. After three and a half years at Betteravia Farms, Marcos was ready for a new challenge.

With the dream of owning his own business one day, Marcos approached his dad for opportunities at Pyramid Flowers. Fred was excited to learn his son wanted to take part in the family legacy. He hired Marcos under the condition that Marcos completely immerse himself in the horticulture industry. To do this, Marcos traveled to Colombia for one month. He toured the different production areas, visited growers, put his hands in the soil and soaked up the culture. He then began to understand the competition and how the industry operates in Colombia. Upon his return home, he was sent to Holland for one month. Holland is a leader in world flower technology. During Marcos’ time there, he learned about new technologies and networked with suppliers and growers.

With 70 acres in Oxnard, all within one mile of the packing house, Pyramid Flowers is able to provide high quality, fresh flowers all over the state and country

with the California Grown label. Pyramid Flowers grows more than 20 different crops, each with a specific technique. The acreage is divided to allow each crop to be grown by specific methods; 25 acres are farmed under polyethylene film hoops, 25 acres is open farming and 20 acres are under green houses. Marcos said different growing systems help to “produce better quality flowers at higher yields and more year-round production in the ideal growing environment.”

All crops are hand-planted and harvested. The green house was built in 2000 for the production of over 70 color varieties of Gerber daisies, grown hydroponically. Marcos said his experience at Cal Poly helped him flourish. He gained the ability to make improvements, solve problems and grow the family business. When asked what he enjoys most, Marcos said, “everyday there is something new and working with [his] dad on a business level has improved [our] bond.”

Marcos hopes to continue the family legacy for many years to come. This spring, while we are enjoying the beautiful flowers, remember to support the California cut flower industry and buy flowers with the California Grown label. Smile with the earth! Odds are you will be buying a beautiful bouquet of Pyramid Flowers grown fresh for you in Oxnard, Calif.

24 | Spring 2013

Better Yields, Better Quality, Better for the Environment.

Part of California AgricultureProud Member of the California Farm Bureau Federation and California Association of Pest Control Advisors.

Produce more crop with less applied fertilizer.

w w w . a g r o l i q u i d . c o m

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Better Yields, Better Quality, Better for the Environment.

Part of California AgricultureProud Member of the California Farm Bureau Federation and California Association of Pest Control Advisors.

Produce more crop with less applied fertilizer.

w w w . a g r o l i q u i d . c o m

26 | Spring 2013

Using Social Media and Making Cheese

Story and photos by Taylor Pires

TRENDING NOW

Farmer’s markets are a great way to buy fresh, local foods straight from the hands that produced

them. Visitors of the San Luis Obispo Downtown Farmer’s Market might come across the usual tomatoes, citrus and strawberries. Some more unexpected products may include lavender, chocolates and the unforgettable Dairy Goddess Farmstead Cheese and Cream Top Chocolate Milk. It is hard to miss the Dairy Goddess, Barbara Borges-Martin, with her welcoming personality and goddess-like wreath around her head that has become her trademark.

In 2008, Borges-Martin decided she wanted to start making cheese with milk from the 1,000 cows on her family dairy.

Her children had moved out of the house and she was hungry for a new adventure. Borges-Martin also wanted to gain control of her product and its price. The first step was studying how to make cheese. She learned from some of the finest faculty at the Cal Poly Dairy Products Technology Center. Borges-Martin enjoyed taking the Cal Poly cheese short course and learning from the experts. “They’re very proactive in helping your success. We’ve got some of the best in the world,” she said.

After taking the short course and living the Learn by Doing philosophy, Borges-Martin was ready to tackle her new venture, but there was a bump in the road. In 2009, the dairy industry was in financial crisis and she feared her business wouldn’t get off the ground. Putting her

dreams on hold for the moment, Borges-Martin began blogging and using social media to share her frustrations about the volatile dairy industry. She also took the chance to give the public some insight into what being a dairy farmer is all about: caring for cows. Social media and a fellow dairy producer gave Borges-Martin her namesake and what became her brand. “A fellow dairy farmer, Dino Giacomazzi, started dabbling in social media just before I did. He was first on Twitter and he introduced me to the Twitter world as ‘follow this true dairy goddess’ and the name kinda stuck from there,”’ she said.

Borges-Martin didn’t give up; she continued to blog and move forward with her plans to produce her own product. “I kinda scraped away and sold some of the

A True DAiry Goddess

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Using Social Media and Making Cheese

calves I had been raising. I was raising the calves here on the dairy before we actually got started, so I had put that towards buying the pasteurizer, which was my first big expense.” With a little perseverance and a whole lot of faith, Dairy Goddess Farmstead Cheese was born.

Today, what started as a dream has grown into a full-fledged reality. The Dairy Goddess produces an average of 400 cheese packs a week. Her chocolate milk is also quickly gaining popularity. She sells her products at farmer’s markets in San Luis Obispo, Santa Barbara, Los Angeles, Morro Bay, Cambria, Visalia, Clovis and Hanford. She also distributes to grocery stores such as New Frontiers in San Luis Obispo and Whole Foods in Fresno.

Borges-Martin credits some of her success to social media; it has been her only source of advertising and marketing. She promotes her products through “A

Dairy Goddess’ Blog,” Facebook page and Twitter. She also answers questions about how her cows are raised and the practices used on her family farm. Borges-Martin says her customers are loyal and committed because she is honest with them. “What your practices are on your farm, you need to own them. You need to explain why you own them and you’re not going to be able to appeal to everybody, but you’re being honest… You’re not going to make everyone love you, you’re not going to make everyone agree with you… not everything is going to be sunshine and roses. But you’re being true to yourself and honest… that’s all anybody really wants, is honesty in what they do,” she said.

In addition to educating and marketing to her customers and her followers, Borges-Martin advocates on behalf of her fellow dairy farmers. Representing her district on the California Milk Advisory

Board and being involved with Western United Dairymen are leadership roles that have put Borges-Martin in a prime advocacy position. She has been part of the grassroots movement working to get dairy farmers a fair milk price. “Most of my advocacy has come from the frustration of feeling like we weren’t being heard… this grassroots group was built out of that frustration,” Borges-Martin said.

The Dairy Goddess is proud to be a dairy farmer, cheese-maker and advocate. She shows this through her passion for the industry and her sincere desire to educate others through social media. “I think social media has been the best thing that’s ever happened to agriculture… when we’re feeding our calves, feeding our animals and we’re able to just snap a picture which can then be seen by the whole world… that’s some pretty powerful stuff.”

28 | Spring 2013

Rural crime is an unfortunate reality landowners need to be aware of. Equipment and infrastructure theft is far too common. Drug production campsites are a safety

threat to a farmer’s family and employees. “It is a very dangerous situation to come across someone committing rural crime,” said Jan Kahn, founding partner of the full service law firm Kahn, Soares & Conway, LLP. Landowners need to understand the risks and circumstances in order to better protect their operations and livelihood.

Trespass crimes are on the rise. The number of incidents being reported from fuel, metal and commodity theft has increased in recent years as a result of several factors. “It is everything from the theft of crops growing in the fields just at the time of harvest to trees that have been recently planted,” Kahn said. With the high value of these items, ranchers and other landowners are experiencing people coming on to their property with the specific intent of obtaining these.

“Fuel stolen can be resold or used by the criminal. Metal, such as copper and aluminum, can be resold to recyclers,” said Anthony Van Ruiten, owner of the agriculture, business and estate planning law firm, Van Ruiten Law Corporation. He believes, with the difficult economy, the increased number of people trying to pay for drug habits through property theft also plays a role in the climbing trend.

Danielle Rau Olive, director of the Rural Health & Safety, Rural Crime Prevention and Member Benefits program for the California Farm Bureau Federation, offers sound advice to landowners; when a farmer or rancher finds someone trespassing, “chances are they are not there for good reason. It is a burden on the landowner to be vigilant and cautious when they find a person on their land that they know should not be there,” Olive

said. Landowners need to take measures to guard their assets. The difficult aspect of agriculture operations is that it is

impossible for landowners to be present everywhere at all times. Criminals are happy to take advantage of this. Repeat trespassers might even be able to determine when the owner or employees are not around. Patrolling the property more frequently and at varying times, day and night, could make opportunistic entrepreneurs more wary of entering. Another partner of Kahn, Soares & Conway, LLP, Louie Brown, recognizes this difficulty for farmers. “[Landowners] can’t monitor every foot of the field, so the next step is to increase the level of enforcement.”

Clearly marking all entrances as private property and posting “no trespass” signs (available through the California Farm Bureau) can assist in prosecuting trespass violations. Olive’s primary recommendation to landowners is “to contact and build a relationship with the local deputy.” Van Ruiten agrees landowners need to work with local law enforcement. “If the sheriff deputy understands the needs and habits of the local landowners, they are in a much better position to tailor their patrols and law enforcement efforts to have the greatest impact.”

An additional complexity for rural crime prevention is the limited budget for rural crimes. It is hard to increase enforcement without additional funding. “Sheriff ’s departments and others are being forced to prioritize their budgets,” Brown said. This

drawback has been a call to action, creating networks of farmers and neighbors looking out for each other with programs such as Farm Watch through the California Farm Bureau’s Rural Crime Prevention Program. It is more important than ever for landowners to help one another.

Overall, there is no easy fix for rural crime. “It is a big problem with tough solutions in any part of the spectrum,” Brown said. However, if landowners are aware of the issue, they can do their part in protecting rural communities.

Rural Crime Reality

Story and photos by Mandy Brazil

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Natural, no chemicals, no pesticides, nothing artificial, lots of regulations, USDA

certified, grown without unnatural enhancements - these are the most common responses Cal Poly students gave when asked: “What do you think it means for food to be certified organic?”

The popularity of certified organic foods has increased amongst producers and consumers alike over the past several years. The question is, do consumers really know what distinguishes certified organic foods from the rest? The key words mentioned are accurate in describing certain aspects of organic foods, but the process involved in the certification and production of organic products extends beyond what one might assume.

The National Organic Program (NOP) is the regulatory organization for organic agriculture created by the United States Department of Agriculture (USDA) in response to the Organic Foods Production Act of 1990. This is the agency responsible for the official USDA certified organic

seal. According to the NOP’s website, “Organic is a labeling term that indicates that the food or other agricultural product has been produced through approved methods…”

This definition raises questions such as, what are “approved methods?” The NOP clarifies: “[These methods] integrate cultural, biological and mechanical practices that foster recycling of resources, promote ecological balance and conserve biodiversity. Synthetic fertilizers, sewage sludge, irradiation and genetic engineering may not be used.”

Using this definition, organic foods have been around since the beginning of time. Over the last few centuries, the need to supply food to a steadily growing population has challenged agriculturists to adapt to meet the increased demand with advanced methods that reduce risk and increase efficiency. However, many are finding these methods oppose their views on how food should be produced. These viewpoints and ideas have led to a desire for certified organic products and have created a niche market for producers like

Ward Burroughs in Denair, Calif.Since the late 1800’s, the Burroughs

family has been practicing sustainable agricultural methods to provide their family and customers with quality food products while promoting the preservation of valuable farmland. Each generation continues to pass on the essence of holistic management and build upon the existing operation.

For Ward, helm of Burroughs Family Farms, transitioning his family’s dairies and other agricultural operations to certified organic production was a choice primarily based on a holistic mindset. “The change was mostly mental. You must come to grips with everything you do,” Burroughs said.

The Burroughs family began the transition into certified organic farming in 2005, with one of the dairies successfully gaining certification through California Certified Organic Farmers (CCOF). Subsequently, each of the additional branches of their farm has become or is in the process of becoming certified organic.

Today, Burroughs Family Farms

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Story by Maddison Easley, Photos by Maddison Easley, Bailey Kirby & Mandy BrazilImage courtesy of the USDA

What it MeanS to Be Certified organiC

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encompasses three certified organic dairies, certified/transitioning organic almond and olive orchards, grassfed certified organic beef and an organic free range chicken operation.

The first steps to becoming certified organic involve an application, fee and inspection through a third party organic certification agency accredited by the USDA, such as CCOF and Oregon Tilth. The land being used for organic production must have a transition period of three years, in which contact with specific substances is prohibited. Once approved through the application process, an on-site inspection must provide evidence the operation complies with organic standards. Then the certifying agent can issue an organic certificate. Required written updates and annual inspections ensure continued compliance.

Another organic farmer, Laura Confal, said the process continually requires extensive documentation, including a monthly pesticide-use report, proof of seed origination and a plan for the soil. Laura Confal and her husband Tom own and manage a small organic vegetable and herb farm in Northern California called Naked Farms, “where the food’s naked, not the farmer!”

“The CCOF requires that we have a plan for the soil. We can’t simply add fertilizer to the existing soils. You must show plans for soil improvements like crop rotation, using compost or cover crops. No runoff is allowed,” Confal said.

Burroughs expressed his perception of the goal behind both organic production and the strict regulations of the organic certification process. “We are blessed to have the resources we have. We are only

taking care of the land for a little while... My goal is to leave the land in better shape for my children than when I found it.” Burroughs said.

Certified organic foods appeal to a number of consumers based on the lack of synthetic inputs in the production process. Like other organic producers, Ward is concerned with providing an alternative way to manage resources while still providing a desirable product for people to enjoy. An organic food product may not have any significant difference in nutritional quality, but the methodology behind organic food production holds the vital distinguishing features.

Sustainable, holistic, alternative resource management, unsynthesized, focused on soil handling—these are the ideas organic certification and production aim to ensure, as well as the answers you may have next time someone asks, “What do you think it means for food to be certified organic?”

USda’S CategorieS of organiC ProdUCtion

Crops: Plants that are grown to be harvested as food, livestock feed, fiber or used to add nutrients to the field

Livestock: Animals that can be used for food or in the production of food, fiber or feed

Processed/Multi-Ingredient Products: Items that have been handled and packaged or combined, processed and packaged

Wild Crops: Plants from a growing site that is not cultivated

regUlation enforCeMent

• Annual on-site inspections• Fine up to $11,000 per violation

and/or organic certificate revocation

• Certifying agents also subject to compliance and enforcement inspection

The National Organics Standards Board (NOSB) advises the National Organic Program on substance status; if it should be allowed or prohibited.

Source:United States Department of Agriculture www.ams.usda.gov/AMSv1.0/nop

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