“We had exactly 100 entries – 32 more than last year – in the second annual Sealpro® Forage Contest. Lab results of three categories were placed by an independent nutrition consultant: Alfalfa Haylage, Winter Forage, and Corn Silage. Complete contest results were based 60% on the Rock River Laboratory, Inc. complete lab analysis, 30% on actual sample inspection, and 10% on drive over shape, face management, and safety from a photo of the pile or bunker the sample was taken from.
“Our goal for the contest was to engage everyone through sight, smell, touch, and science,” said Connie Kuber, Connor Agriscience. “The contest normally would be held at the World Ag Expo, but with no show this year, we conducted it virtually. There is always something new to learn about forage, no matter how long you’ve been making it. Every year Mother Nature presents a different harvest scenario. The better prepared we are to meet that challenge through planning, communicating with our harvest crews, and keeping an eye on harvest method, the more dry matter and nutrients we’ll have. Our winners are great examples of that kind of care and attention to detail.”
Contest results follow. Winners will receive a plaque and prize money in each category: First place $500, Second place $250, Third place $100.
ALFALFA HAYLAGE
First place: Chowchilla South Dairy, Chowchilla, CA
Second place: John DeGroot and Sons Dairy, Fresno, CA
Third place: Chowchilla North Dairy, Chowchilla, CA
WINTER FORAGE
First place: Milk Made Dairy, Ballico, CA
Second place: Cloverdale Dairy, Hanford, CA
Third place: Flint Dairy, Hanford, CA
CORN SILAGE
First place: Scheenstra Dairy, Tipton, CA
Second place: Crossview Dairy, Oakdale, CA
Third place: Jacobus DeGroot Dairy #1,Visalia, CA
The Sealpro® YOU be the Judge Contest was also held virtually. Entrants placed four corn silage samples. Twenty-five entries competed for prize money at each level: First place $250, Second place $100, Third and Fourth place $50.
FFA CHAPTER TEAM
First place: Ripon Christian FFA, Ripon, CA
COLLEGIATE TEAM
First place: Iowa State CVM 2023 Bovine Doctors, Ames, IA
In 1975, a group of women concerned about challenges to California agriculture got together to “speak on behalf of the busy farmer” and educate consumers and legislators about farming issues. Today, the CWA has become one of the largest all-volunteer advocacy groups in the nation, consisting of a diverse group of bankers, lawyers, accountants, marketing professionals and consumers – along with farmers and ranchers.
Rose Tryon, a fifth-generation rancher beginning her second year as CWA president, said it is critically important that the ag industry continues to mount education and advocacy efforts, and last year added a digital campaign to its usual lobbying efforts.
“Last year we ran a digital campaign titled Faces of Ag, where our communications team highlighted members who work in different facets of the industry,” she said. “We wanted to point out (to lawmakers) how important agriculture is to the state’s economy, how many jobs are involved and how many women and minorities are involved in ag and make a connection about how their decisions affect women and minority populations and ag in general. Our membership is as diverse as the crops we grow.”
Because of the importance of educating policymakers about the many issues affecting farming and ranching in California, Farm Credit associations serving California have sponsored CWA for more than 20 years. Supporting Farm Credit institutions are American AgCredit, CoBank, Colusa-Glenn Farm Credit, Farm Credit West and Fresno Madera Farm Credit – all of which are part of the nationwide Farm Credit System, the largest provider of credit to American agriculture.
“About half of the million dollars Farm Credit donates to nonprofits each year goes to preserving agriculture and raising awareness of the importance of agriculture in California,” said Timothy Elrod, president and CEO of Colusa-Glenn Farm Credit. “CWA’s 1,300 members do a great job educating decision-makers and advocating for policies that keep our state’s agriculture industry competitive and viable. We believe our contribution of $10,000 a year to support this great organization is an investment in the future of farming.”
Tryon said Farm Credit’s support over the years has been essential in helping the organization grow.
“We can’t continue to advocate without our sponsors, and we are so appreciative of Farm Credit’s support. They’ve been an absolutely wonderful sponsor, and we couldn’t continue without them,” she said.
The organization consists of 21 local chapters that focus on promoting agriculture locally and providing scholarships to students majoring in farming-related majors. Tryon said her local chapter in the Chico area, for example, raises money to loan to students who can’t afford to buy an animal for FFA or 4H competitions. A student then raises the animal, shows it, and repays the loan when she sells it after the competition.
That kind of commitment to the future of agriculture is another reason why Farm Credit continues to sponsor CWA, noted Keith Hesterberg, president and CEO of Fresno Madera Farm Credit.
“In our area, CWA partners with Ag One to put on the Ag Boosters BBQ each year, which raises funds to support ag students and programs at Fresno State,” Hesterberg said. “Farm Credit is proud to directly sponsor that program, which helps ensure we will have well-educated ag leaders in the future.”
About Farm Credit:
American AgCredit, CoBank, Colusa-Glenn Farm Credit, Farm Credit West and Fresno Madera Farm Credit are cooperatively owned lending institutions providing agriculture and rural communities with a dependable source of credit. For more than 100 years, the Farm Credit System has specialized in financing farmers, ranchers, farmer-owned cooperatives, rural utilities and agribusinesses. Farm Credit offers a broad range of loan products and financial services, including long-term real estate loans, operating lines of credit, equipment and facility loans, cash management and appraisal and leasing services…everything a “growing” business needs. For more information, visit www.farmcreditalliance.com.
About California Women for Agriculture:
The CWA’s mission is to promote and develop the interest of California women involved or interested in agriculture and to promote a strong agriculture industry in California. CWA’s efforts are guided by five principal objectives: to speak on behalf of agriculture in an intelligent, informative, direct and truthful manner; to keep CWA members informed on legislative activities pertaining to agriculture; to join forces when the need arises to deal with agricultural issues and challenges; to improve the public image of farmers and to develop a rapport with consumers, educators, and governmental and business leaders in communities throughout the state.
If you have an interest in serving in an organization that empowers women in agriculture Annie’s Project is looking for you.
Annie’s Project announces that they are currently seeking a diverse range of applicants for positions on their Board of Directors and newly formed Advisory Committee to fulfill two year terms.
Annie’s Project desires energetic and engaged board and advisory committee members who are interested in actively working on the growth and development of Annie’s Project.
The Annie’s Project Board of Directors has the responsibility to define the overall policies and direction of Annie’s Project. The policies set by the Board will insure that the vision, mission and goals of Annie’s Project are achieved. The advisory committee will make recommendations, provide advice, and/or provide key information and materials to the Board.
To learn more about these opportunities and how to apply please visit: www.anniesproject.org
Women in Agriculture are change agents who strengthen their businesses, families, and communities.
Annie’s Project Mission
To empower women in agriculture to be successful through education, networks, and resources.
About Annie’s Project – Education for Farm Women (APEFW)
Annie’s Project is a 501 (c) (3) nonprofit organization dedicated to providing educational programs – Annie’s Project Level 1, Managing for Today and Tomorrow, Know Your Numbers Know Your Options, and inspired by Annie’s Project programming designed to strengthen women’s roles in modern farm, ranch and growing enterprises.
Annie’s is recognized across the United States as a key organization in enhancing the well-being of women in agriculture. Annie’s Project features program coordinators and facilitators to carry out of working with women across the United States. For more information go to www.anniesproject.org.
Food brings everyone to the table. And this year, our virtual Ag Day celebration will bring everyone together to recognize the importance of American agriculture.
The program will include both live and pre-recorded segments with remarks from government leaders on the agriculture industry’s economic growth opportunities and how the future will be shaped by lessons learned during the COVID-19 pandemic.
A representative from the collegiate Ag Day student program will share their experiences and participants will get to hear the winning Ag Day essay as well as view the winning Ag Day video essay. 2021’s Outstanding Young Farmers will also be recognized during the event.
“Hosting a virtual Ag Day event has led to some creative ways to celebrate American ag,” said Jenny Pickett, President. “The program will include informal thank you videos to farmers from individuals and companies in the industry so even though we can’t gather in person, it will still have a personal feel and energy to it.”
National Ag Day is organized by the Agriculture Council of America (ACA). ACA is a not-for-profit organization composed of leaders in the agricultural, food and fiber community, dedicating its efforts to increasing the public’s awareness of agriculture’s role in modern society.
Find more information on Ag Day and helpful tools for spreading the word about the importance of American agriculture at www.agday.org.
The California Sustainable Winegrowing Alliance, California Association of Winegrape Growers, LIVE, Long Island Sustainable Winegrowing, Oregon Wine, New York Wines, Washington State Wine, Washington Winegrowers and Wine Institute are co-hosting the 2nd U.S. Sustainable Winegrowing Summit on April 19-21, an all-virtual event.
Growers, vintners, association leaders, trade, and other industry professionals from around the globe will gather virtually to hear about the U.S.’s ever-increasing interest in sustainable winegrowing, get up close and personal with sustainable winegrowers in the field, and learn how they are adapting practices in the face of climate change. Attendees will gain insight into bringing this movement to their own wine regions, vineyards and wineries and learn how to distill these practices into unique messaging that resonates with consumers and trade while credibly communicating the U.S. wine industry’s commitment to a global audience.
The Summit will begin on April 19th (11:30 am–1:00 pm PST) with the “Explore U.S. Sustainable Wine Tasting & Seminar,” a unique opportunity to taste sustainably grown and produced wines from California, Oregon, New York and Washington featuring Evan Goldstein, MS (moderator) and vintners from the four partner states. (To taste along, a wine kit must be purchased in advance.)
On April 20th (10:00 am–12:00 pm PST), Food & Wine’s Executive Wine Editor Ray Isle will give a keynote address on sustainable winegrowing trends and observations on sustainable winegrowing, followed by a workshop on messaging sustainability to consumers and trade. In the afternoon (1:00–2:00 pm PST), participants will go on a virtual four-state sustainable vineyard and winery tour – no sunscreen or hat needed!
On the final day, April 21st (10:00 am–12:00 pm PST), the first session will be a panel focused on grower perspectives on climate change resiliency, moderated by San Francisco Chronicle’s Wine Critic, Esther Mobley. The second session will be a conversation between Julia Coney (Wine Journalist and Founder of Black Wine Professionals) and Elaine Chukan Brown (American Specialist for JancisRobinson.com and Co-Founder of Diversity in Wine Leadership Forum) about diversity, equity and inclusion, the social pillar of sustainability.
The 2021 Summit sponsors include American Vineyard Magazine, Certified Sustainable Protected Harvest, Napa Green and Master the World. Tasting sponsors are Ampelos Cellars, Bedell Cellars, Chateau Ste. Michelle, Hartford Family Winery, Stoller Family Estate and Wente Vineyards. Sponsorship opportunities are still available; for more information, contact info@sustainablewinegrowing.org.
A coalition of agricultural and business employers has filed a lawsuit in Los Angeles Superior Court challenging the COVID-19 related emergency temporary standards (ETS) recently approved by the California Occupational Safety and Health Standards Board (Board). The complaint alleges, among other things, that the Board lacks statutory authority to impose many of the sweeping measures of the ETS on California employers.
For California’s multi-generational farmers, the health and safety of their employees and the consumers they serve is their top priority.
“In the weeks and months following Governor Newsom’s emergency declaration in March, California farmers and processors moved quickly to implement dramatic new safety practices aimed at mitigating the spread of COVID-19 in the workplace,” said Dave Puglia, President & CEO of Western Growers. “While these measures helped reduce transmission in workplaces, this virus has swept through communities large and small in spite of lockdown orders and mask mandates, and through every sector of the economy as well despite extraordinary efforts by employers and employees alike. The Board imposed unrealistic, unfounded and economically harmful standards in total disregard of these realities. We have no choice but to seek judicial relief.”
The standards promulgated by the Board are unprecedented and sweeping. They were adopted with little public notice or opportunity for comment based on a purported “finding of emergency” and a declared need for immediate action, even though it took the Board nine months to enact these rules. Furthermore, Cal/OSHA staff insisted the ETS were not necessary for the agency to enforce the continually evolving general and industry-specific guidelines for the prevention of COVID-19. As stated in the complaint, “the ETS does not solve a crisis as much as it creates one.”
“We take this unfortunate yet serious action because we believe there are unconsidered mitigation steps that have and would continue to better protect farm workers while allowing our farmers to continue to produce a consistent supply of fruits and vegetables,” said Christopher Valadez, President of the Grower-Shipper Association of Central California. “As this pandemic has shown us over the last several months, it is imperative that science and data drive policy. That is at the core of what we seek in this lawsuit.”
The ETS create significant new obligations and liabilities for employers, and subject well-meaning California farmers and other businesses to additional enforcement actions and substantial penalties. The practical effect of these emergency standards is to shift the public health and economic costs of COVID-19 monitoring, investigation, compliance and remediation onto employers, all without any consideration of the financial damage inflicted on businesses already struggling to recover from the pandemic.
“These regulations will disrupt food supply operations all along the line, but it will be especially hard on our 20,000 small family farming members,” said Jamie Johansson, President of the California Farm Bureau Federation. “They and their employees are the unsung heroes of the pandemic but once again, they must react to a rule handed down by fiat instead of going through a deliberate regulatory process where the voices of farmers would be heard. We hope the court forces government to follow the law.”
It is important to note that the ETS will have a disproportionate impact on California farmers and their employees since one aspect of the regulations is to substantially reduce and eliminate vitally needed agricultural housing during a statewide housing crisis. A reduction in already-scarce housing will directly impact farmworker communities and harm rural economies across the state that depend on agriculture.
The lawsuit filed by lead attorney David A. Schwarz, Kent R. Raygor and Barbara Taylor, with Sheppard Mullin, argues that in enacting the emergency regulations without due process, the Board failed to explain the causal link between the ETS and the emergency situation to be addressed, or to adequately justify the necessity of the new rules. Additionally, the complaint contends that many of the regulations have nothing to do with workplace health or occupational safety but are designed to address non-work-related COVID-19 exposure risks.
Fresno State graduate students Leah Groves and Moriah Mehlman are the perfect example why Oro Agri, an international leader in biorational crop products, continues to invest in the future of California agriculture through a partnership with Fresno State.
Mehlman, a research chemist at the company’s local U.S. headquarters, is working on a joint master’s project in the 120-acre campus vineyard with Groves, the campus vineyard manager.
They are studying the effects of a calcium-based supplement, NANOCAL, in table grapes to examine how this product is used by the plant to improve grape quality and storability after harvest.
That collaboration is another chapter in a series of partnerships that now includes a $100,000 gift to complete a campus viticulture greenhouse fundraising project. The new facility is tentatively slated to break ground this winter with an estimated $250,000 total cost.
“When we started Oro Agri 20 years ago, we knew California and the Central Valley’s unlimited agriculture opportunities would be our stepping stone to a successful future,” said Errol Pullen, Oro Agri founder and CEO.“This donation to Fresno State is our way of showing appreciation to all the growers and others involved in California agriculture for allowing us to follow our dreams and build our business here. But perhaps more importantly, the greenhouse will provide new generations a chance to follow their own dreams and make California and the Central Valley a land of opportunity for them and their families.”
The 30-foot by 30-foot greenhouse will be located at the center of the campus viticulture and enology complex and is expected to be completed by the fall of 2021. Working in it, faculty, students and staff can grow and graft an array of vines for the University Agricultural Laboratory and work on industry-supported research projects.
Half of the facility will be dedicated to projects that involve plant pathogens such as nematodes and powdery mildew, a fungal disease that affects a wide range of plants. Treatments could be tested in this area and kept separate from healthy plants in the other part of the greenhouse and the campus farm.
“The new greenhouse is a vital link between our research laboratories and the campus farm,” said Dr. Stephan Sommer, campus Viticulture and Enology Research Center director. “Faculty, staff and students can now propagate plants and prepare their field trials in a controlled environment to help us continue to expand our internationally-recognized research.”
The initial fundraising drive began more than seven years ago by the Fresno State Viticulture Club, and has been boosted each year by its Fall Harvest BBQ fundraiser. Two of the earliest gifts from that event came from John Duarte, who owns Duarte Nursery near Modesto, and John Arellano, a 1996 alumnus, whose company serves as a wine grape consultant and broker for Duarte Nursery.
Fresno State Viticulture Club adviser, faculty member and researcher Dr. Sonet Van Zyl has been a vital link for project supporters and students.
The associate professor joined the campus faculty in September 2011, and specializes in the areas of table and raisin grape production, organic product development and grape pest and disease management strategies. She has been an active research partner since 2016 with Oro Agri technical managers, all who also coincidentally hail from South Africa. That partnership has included campus projects that studied issues related to yield and quality enhancement of tomato, corn and soybean crops, as well as a multi-season grape color enhancement project.
The company has also conducted campus research projects related to weed control with viticulture and enology department chairperson Dr. Anil Shrestha and new bio-pesticide formulation screenings with plant science pathology faculty Dr. Margaret Ellis.
“We sincerely appreciate industry partners like Oro Agri that are creating new research opportunities,” said Van Zyl. The new greenhouse will offer an important area to address key issues that are affecting growers and companies alike.”
More details about a virtual groundbreaking event during the spring semester will be released when finalized.
Today, the Animal Agriculture Alliance announced that its 2021 Stakeholders Summit, set primarily for May 5-6, will be hosted virtually and themed “Obstacles to Opportunities.” The annual Summit brings top thought leaders in the industry together to discuss hot-button issues and out-of-the-box ideas. In addition to announcing the theme and virtual format for 2021, the Alliance also issued a call for proposals to speak at the event.
The Summit is a one-of-a-kind conference attended by a diverse group of decision makers, including representatives from farms, ranches, allied industries, food processors, restaurants, grocery stores, legislatures, universities, government agencies and media. The 2020 event (also hosted virtually) was the largest yet, attracting 515 attendees from around the world.
“I think we are all ready to turn the page on the obstacles of 2020 and seek opportunities to ensure a bright future for animal agriculture in 2021 and beyond,” said Kay Johnson Smith, Alliance president and CEO. “Our Virtual 2021 Summit will help everyone in the food chain work together toward that goal. We’re excited about building on the smashing success of our 2020 Virtual Summit to host another top-notch virtual event and hopefully set another attendance record.”
Challenging times. Unprecedented times. Uncertain times. We’re all over the clichés. But we’re far from over the impact COVID-19 and 2020 in general have had on agriculture and the food industry. However, there is hope. With the right tools we can ensure the food chain is stronger than ever. We can use this time to hone our messages, fine-tune our strategies and connect, engage and protect like never before. Now is the time to turn the obstacles of 2020 into opportunities for the decades to come, and 2021 Virtual Summit attendees will leave with the right tools and ideas to do just that.
“Hosting our Summit virtually is a perfect example of turning an obstacle into an opportunity,” said Hannah Thompson-Weeman, Alliance vice president of communications. “We deeply wish we could host our traditional in-person Summit. Nothing beats the energy of being in a room together sharing our passion for animal agriculture. However, the ongoing public health situation is making that look like an impossibility for May 2021, as the health and safety of our attendees will always be our top priority. While it isn’t our first choice, the virtual setting will allow us to be safe while also making our Summit content accessible to a broader audience.”
Registration for the Virtual Summit will open in early 2021 and a tentative schedule will be shared at that time. Check the Summit website for the most up-to-date information. You can also follow the hashtag #AAA21 for periodic updates about the event on social media. For general questions about the Summit please email summit@animalagalliance.org or call (703) 562-5160.
About the Alliance:
The Animal Agriculture Alliance is an industry-united, nonprofit organization that helps bridge the communication gap between farm and fork. We connect key food industry stakeholders to arm them with responses to emerging issues. Weengage food chain influencers and promote consumer choice by helping them better understand modern animal agriculture. We protect by exposing those who threaten our nation’s food security with damaging misinformation. Find the Alliance on Facebook, Twitter, and Instagram.
Dairy Cares — California’s dairy farmers are leading change and making significant progress in reducing greenhouse gas (GHG) emissions and advancing planet-smart, sustainable farming practices. Ongoing partnerships remain critical to this progress. On November 5-6, the virtual California Dairy Sustainability Summit welcomed 900+ registrants, with more than 600 tuning in live throughout the two-day online event.
The virtual summit hosted conversations among dairy farmers, industry leaders, government officials, leading researchers, technology providers, and sustainable food, consumer, and nutrition experts. The program recognized true sustainability includes economic and social considerations, in addition to environmental—ultimately aiming to ensure the ongoing availability of affordable, nutrient-rich foods. Given the current economic challenges, this effort is paramount as more than 54 million Americans currently face food insecurity. Through panel discussions and keynotes, speakers recognized accomplishments and opportunities to further improve the sustainability of family dairy farms and the entire supply chain.
World-renowned researchers provided important perspective and scientific basis for discussing strategies and policies to drive change. Dr. Ermias Kebreab of the University of California, Davis shared research demonstrating significant reductions acheived in the water and GHG footprints of California dairy farm production. He noted that global GHG emissions could be reduced by 1.73% if all regions could produce milk as efficiently as California. Dr. Frank Mitloehner of UC Davis explained how methane has a relatively short atmospheric lifetime, and that the state’s efforts to reduce dairy methane can lead to global cooling. Dr. Myles Allen of the University of Oxford further highlighted the differences between methane and carbon dioxide and why they should be treated differently in strategies to reduce global warming.
California’s state officials also contributed important insights. Richard Corey, Executive Officer of the California Air Resources Board explained how the state’s policies are helping to reduce GHGs, noting that incentive-based approaches funded through public-private partnership—such as the state’s dairy digester program—are critical to that effort. Carlos Suarez, California State Conservationist highlighted the great history and ongoing conservation efforts taking place through partnership between the USDA Natural Resource Conservation Service and dairy farmers—helping improve the protection of air quality, water resources, soil health, and wildlife habitat. Jenny Lester Moffitt, Undersecretary of the California Department of Food and Agriculture led a discussion among dairy farmers, as they shared their personal experiences with adopting new farming practices to improve soil health and water conservation.
Leaders of the nation’s largest dairy cooperatives and the US Dairy Export Council also shared their visions for sustainability, focusing on employees (both on farms and within processing facilities), animal welfare, the environment, economic viability, and nutrition. The national dairy industry is committed to reducing GHGs, working toward a net zero climate impact by 2050. Leaders noted that strong partnerships and advancements in technology—as well as rural connectivity—will all be critical to achieving this goal.
More than 50 speakers participated throughout the two-day virtual event—sharing unique insights on a wide variety topics. Sessions highlighted important efforts to improve the protection of environmental resources and further the adoption of renewable energy. Dairy farmers also discussed participating in community efforts to ensure clean drinking water for all, and working in partnership with researchers, technical experts, and government agencies to improve how groundwater resources are protected. Tremendous opportunities are currently being explored, including avenues for maximizing the use of manure nutrients on crops across California’s rich and diverse agricultural landscape.
Despite economic challenges and uncertainty, speakers expressed optimism and an ongoing willingness to work together. “I think we’re just about to hit our stride,” said Lyle Schlyer, President of Calgren Dairy Fuels, a company that partners with dairy farmers to create renewable, carbon-negative transportation fuel. Schlyer participated in a panel discussion about opportunities and strategies to ensure dairy biogas continues to help fuel California’s clean energy and climate goals.
Overall, the virtual California Dairy Sustainability Summit took a meaningful look at complex sustainability issues and the bigger picture. Digital consumer expert, Steve Lerch said that while consumers value sustainability, it’s difficult to fully understand, measure, and compare what brands and companies are doing to be sustainable. For this reason, it’s important to communicate a clear and compelling sustainability story. It was also noted that the ongoing global pandemic has further highlighted the importance of nutrition, as well as our overall health and well-being. Milk and dairy foods play an important role in nourishing people of all ages, to help create healthier communities in California and beyond.
The California Dairy Sustainability Summit is hosted by Dairy Cares, California Dairy Research Foundation, California Milk Advisory Board, California Dairy Quality Assurance Program, and Dairy Council of California. The summit would not be possible without the generous support of its sponsors. Organizers look forward to future opportunities to host ongoing collaborative efforts. 2020 has been a year of many challenges, but also of creativity, compassion, and perseverance. The Virtual California Dairy Sustainability Summit is an example of that spirit and a milestone in the ongoing efforts to advance planet-smart dairy farm practices.
Using a revised bake-off format in line with the current Covid-19 protocols, the California Milk Advisory Board (CMAB) awarded two contestants with $25,000, in the 2020 Real California Pizza Contest – an international search for the best pizza recipes using Real California Cheese.
Grand Prize winner Ricky Webster, former executive chef for SYSCO Spokane and current owner of Rind and Wheat Bakery in Spokane, Wash., took home the grand prize for his pizza, The Wharf. Competing in the REAL California category, Webster’s clam chowder-inspired pizza paired a sourdough crust and fresh clams with three California cheese and dairy products – crème fraîche, mozzarella, and heavy cream – to pay homage to the iconic San Francisco Fisherman’s Wharf landmark. Webster received $5,000 for winning the category and an additional $10,000 for the grand prize distinction.
Grand Prize winner Ricky Webster
“I am beyond excited to have won the Grand Prize in the 2020 Real California Pizza Competition! My Pizza ‘The Wharf’ was truly inspired by growing up in the Bay Area,” said Webster. “Thank you to the CMAB for hosting this amazing competition and for still going through with it. It was such a positive event to be part of!”
Joining Webster in the winners’ circle was Lars Smith, a professional chef and owner of State of Mind Public House and Pizzeria in Los Altos, Calif. Smith won $10,000 for entries in both of the remaining two categories with the following pizzas:
Elotero, a delicious interpretation of Mexican street corn that featured California Oaxaca, Cotija and Requeson cheeses alongside guajillo-braised pork shoulder, topped the Cal-Mex category by tastefully fusing California and Mexican cuisine; and
Fire on the Mountain, which showcased California Oaxaca and crèma Mexicana to balance an assortment of produce-centric toppings including Fresno peppers and roasted cauliflower to win the Plant Forward category.
“Winning one of my categories would have been amazing but winning both categories wasn’t even something I considered a possibility. I also can’t stress enough how much winning in this specific competition means to me,” said Smith. “Using California cheeses and products in general is so integral to who I am as a chef. I’m so thankful I had the opportunity to show everyone that California makes some of the best, if not the best, cheeses in the world.”
The nine other finalists received $500 each for reaching the bake-off.
“This year’s contest highlighted several top trends in foodservice,” said Mike Gallagher, Business and Market Development Consultant for the CMAB. “The finalists impressed the judges with unique recipes, bold interpretations within our innovative categories, and an overarching commitment to the creative use of California dairy throughout each pizza.”
The contest, which awarded prizes totaling $30,000 for the most innovative use of cow’s milk cheeses from California and made with Real California Milk, was open to professional chefs and culinary students across the U.S. The socially distanced bake-off event was held at The Culinary Institute of America (CIA) at Copia in Napa, Calif.
After an entry period that resulted in entries from 24 different states, 11 professional chefs were selected as finalists, hailing from California and as far away as Florida, Texas, Washington, and Mexico. Efren Ríos, a professional chef from Mexico City, earned his spot as a finalist by winning the “Campeonato Mexicano de la Pizza” competition in late 2019. The international expansion of the contest in 2020 represents the broad appeal and application of California dairy products within foodservice outside of the United States.
The Covid-19 pandemic demanded significant adaption to safely conduct the 2020 iteration of the contest. To prioritize the health of all participants, the finalists’ winning recipes were prepared and baked by chef instructors from the CIA. These adjustments were vital to responsibly hold the contest, which served as an opportunity for the CMAB to stand with the foodservice industry following months of hardship from the pandemic.
“Foodservice is a big part of total California dairy and, just as dairy farmers haven’t stopped producing nutritious milk during this uncertain time, the foodservice community has continued to step up and keep our communities fed,” said Bob Carroll, Vice President of Business Development for the CMAB. “Technomic estimates that total foodservice sales are going to be down 25% this year so continuing this contest and honoring the creativity and commitment of chefs and foodservice operators is one way we can help.”
A renowned panel of judges – Tony Gemignani, 13-time World Pizza Champion; Glenn Cybulski, certified pizzaiolo and award-winning executive chef; and Thomas Garnick, founder of Brava! Pizzeria and 2019 RCPC Grand Prize Winner – presided over the contest. The judges based their scores on a variety of factors including taste, texture and the inventive use of cheeses made with Real California Milk.
“When the pizza industry is healthy, the California dairy industry is healthy,” stated John Talbot, CEO of the CMAB. “So much of our business goes into the pizza industry that it’s really important for California dairy farmers when we can help advance and innovate in the pizza category.”
The full list of finalists for the 2020 Real California Pizza Contest is as follows:
Cal-Mex
CATEGORY WINNER: Lars Smith, a professional chef from Los Altos, Calif., is the owner of State of Mind Public House and Pizzeria. Smith was a finalist in the 2019 contest.
Linda Ortega, a professional chef from Watsonville, Calif., is the owner of Fired Up Fresh.
Jordan Lawson, a professional chef from Bellingham, Wash., works at La Fiamma Wood-Fire Pizza.
Buffy Wimmer, a professional chef from McKinney, Texas, is the owner of Jersey Pies. She was a 2019 RCPC finalist as well.
The REAL California
GRAND PRIZE AND CATEGORY WINNER: Ricky Webster, another 2019 finalist, is a professional chef from Spokane, Wash. who worked at SYSCO Spokane and now owns Rind and Wheat Bakery.
Efren Ríos, a professional chef from Mexico City, works at Bottega Napule.
Justin Wadstein, a professional chef from Santa Cruz, Calif., is the owner of Sleight of Hand Pizza.
Phillip Ma, a professional chef from San Francisco, Calif, is the owner of Dough.
Plant Forward
CATEGORY WINNER: Lars Smith, a professional chef from Los Altos, Calif., is the owner of State of Mind Public House and Pizzeria.
Domenica Catelli, a professional chef from Geyserville, Calif., is the owner of Catelli’s.
Anisha Blodgett, a professional chef from San Diego, Calif., is the owner of Powerhaus Wholesome Pizza & Eats.
Joe Mialki, a professional chef from Port Orange, Florida, is the co-owner of Giuseppe’s Steel City Pizza.
About Real California Milk/the California Milk Advisory Board
The California Milk Advisory Board (CMAB), an instrumentality of the California Department of Food and Agriculture, is funded by the state’s dairy families and is one of the largest agricultural marketing boards in the United States. With a mission to increase demand for products made with Real California Milk, the CMAB is celebrating 50 years of promoting California’s sustainable dairy products in the state, across the U.S. and around the world through advertising, public relations, research, and retail and foodservice promotional programs.
The Foodservice Division of the CMAB supports foodservice operators and distributors that use Real California dairy products. The CMAB offers marketing and promotional support for foodservice operators that purchase dairy products with the Real California Milk seal, which means they are made with 100 percent milk from California’s more than 1,200 family dairy farms.
If you have an interest in serving in an organization that empowers women in agriculture Annie’s Project is looking for you.
Dairy Cares 
