Hanford, Calif. – The Kings Fair has announced that Jerome Coelho, their interim CEO, has been named the fair’s new CEO, effective Jan. 1, 2019.
Jerome Coelho, has been named the Kings Fair’s new CEO
The decision by the fair’s board of directors comes on the heels of a hugely successful 2018 Kings Fair, which was held in June.
This year’s fair boasted numbers that increased substantially over the 2017 fair, with crowds so large that overflow parking had to be opened up nightly. The crowds were attracted to big name entertainers like po
pular country band Lone Star, and to the 3,300 exhibits, 1,600 of which were indoor exhibits, along with the 1,700 livestock and market exhibits.
“I think this year’s fair was so successful because we were able to maintain the traditions that fair-goers have come to know and love, while implementing some new ideas that attracted people that maybe hadn’t been to the fair before,” Coelho said.
Now that he has officially been handed the reins, Coelho is continuing to look for ways to infuse new life into the local fair. One significant change will be moving the 2019 fair up a week from its usual second week in June, to May 30 through June 2. The hope is that the weather will be a bit cooler and that previous years’ conflicts with graduation dates will be eliminated.
Coelho is also hard at work to book another well-known headliner for the 2019 fair’s Saturday night concert.
Coelho has worked at the Kings Fair in some capacity since 2014, but has spent time there since childhood, as he is succeeding his grandmother, Angie Avila, as the fair’s CEO.
“I’ve spent years dreaming up ways to make the Kings Fair an event the community will enjoy and support, and it’s such an honor to be entrusted with this responsibility,” Coelho said. “We have some exciting plans in the works that will help successfully move this unique community event forward.”
By Anna Genasci, QAL, Assistant Director of Education, AgSafe
Don’t be fooled by end of the summer cooler temperatures. Harvest is still underway for many ag commodities, and heat stress is still a major concern for our farm employees. It is important to understand not only the precautions to take to keep employees safe while working in the heat, but also the elements of compliance.
According to the Division of Occupational Safety and Health, Cal/OSHA, their most frequently cited violations in agriculture under the Heat Illness Prevention Standard are failure to have a heat illness prevention plan in the field, a lack of heat illness prevention training, and a failure to provide adequate shade and water. If that’s the case, it begs the question of what exactly does the standard require?
#1 Heat Illness Prevention Plan:
A company needs to have a written Heat Illness Prevention Plan with the following elements, and include specific details as to how you will ensure that the provisions are met:
The designated person(s) that have the authority and responsibility for implementing the plan in the field
Procedures for providing sufficient water
Procedures for providing access to shade
High-heat procedures
Emergency response procedures
Don’t forget your lone workers (g.irrigators)
Acclimatization methods and procedures
When drafting your plan, it is important to consider the size of your crew, the length of the work day, the ambient temperatures, and any additional personal protective equipment (PPE) that contributes as an additional source of heat. The plan needs to be in English and also the language understood by the majority of the employees and must be located at the worksite and accessible to employees.
#2 Heat Illness Prevention Training Topics:
Employee training needs to be done before an employee begins work, which could result in the risk of heat illness. Training should cover the following information:
The environmental and personal risk factors for heat illness, as well as the added burden of heat load on the body caused by exertion, clothing, and personal protective equipment.
The employer’s procedures for complying with the requirements including the employer’s responsibility to provide water, shade, cool-down rests, and access to first aid as well as the employees’ right to exercise their rights.
The importance of frequent consumption of small quantities of water throughout the workday.
The concept, importance and methods of acclimatization.
The different types of heat illness, the common signs and symptoms of heat illness, and appropriate first aid and emergency responses to the different types of heat illness, and that heat illness may progress quickly from mild symptoms to serious and life-threatening illness.
The importance to employees of immediately reporting to the employer, directly or through the employee’s supervisor, signs or symptoms of heat illness experienced by themselves or their co-workers.
The employer’s procedures for responding to signs or symptoms of possible heat illness, including how emergency medical services will be provided should they become necessary.
The employer’s procedures for contacting emergency medical services, and when necessary transporting employees to a point where they can be reached by an emergency medical service provider.
The employer’s procedures for ensuring that, in the event of an emergency, clear and precise directions to the work site can and will be provided as needed to emergency responders. These procedures shall include designating a person to be available to ensure that emergency procedures are initiated when appropriate.
Training must include the different types of heat illness, the common signs and symptoms of heat illness, and appropriate first aid and emergency responses to the different types of heat illness, and that heat illness may progress quickly from mild symptoms to serious and life threatening illness.
Supervisor training needs to be completed prior to supervising employees and include the following topics:
All of the topics covered during employee training.
The procedures the supervisor is to follow to implement the heat illness prevention plan procedures.
The protocol a supervisor is to follow when an employee exhibits signs or reports symptoms consistent with possible heat illness, including emergency response procedures.
How to monitor weather reports and how to respond to hot weather advisories.
#3 Adequate Shade and Water:
The amount of shade present shall be at least enough to accommodate the number of employees on recovery or rest periods, so that they can sit in a normal posture fully in the shade without having to be in physical contact with each other.
Shade
Adequate shade means blockage of direct sunlight. One indicator that blockage is sufficient is when objects do not cast a shadow in the area of blocked sunlight. Shade is not adequate when heat in the area of shade defeats the purpose of shade, which is to allow the body to cool. For example, a car sitting in the sun does not provide acceptable shade to a person inside it, unless the car is running with air conditioning. Shade may be provided by any natural or artificial means that does not expose employees to unsafe or unhealthy conditions and that does not deter or discourage access or use.
Shade needs to available when the temperature exceeds 80-degrees Fahrenheit. How do you know when temperatures hit 80 degrees? Cal/OSHA urges employers to not rely on your cell phone because it does not reflect the site-specific temperatures. The best practice is to invest in and daily use an outdoor thermometer.
The amount of shade present shall be at least enough to accommodate the number of employees on recovery or rest periods, so that they can sit in a normal posture fully in the shade without having to be in physical contact with each other. The shade shall be located as close as practicable to the areas where employees are working. Shade also needs to be available, even when the temperature does not exceed 80-degrees Fahrenheit, upon employee request.
Water
Employees shall have access to potable drinking water. It must be fresh, pure, suitably cool, and provided to employees free of charge. The water shall be located as close as practicable to the areas where employees are working. Where drinking water is not plumbed or otherwise continuously supplied, it shall be provided in a sufficient quantity at the beginning of the work shift to provide one quart per employee per hour for drinking for the entire shift. Employers may begin the shift with smaller quantities of water if they have effective procedures for replenishment during the shift as needed to allow employees to drink one quart or more per hour.
Indoor Heat Illness Prevention Standard on the Horizon
In 2016 the legislature passed and Governor Brown signed into Senate Bill 1167 which directed Cal/OSHA to propose a heat illness and injury prevention standard applicable to employees working in indoor places of employment. The agency has until January 1, 2019 to develop the proposed standard to be sent to the Cal/OSHA Standards Board for regulatory review and possible adoption. As is its practice, in February 2017 Cal/OSHA assembled an Advisory Committee to allow all impacted stakeholders to provide input into the crafting of the proposed standard.
The Advisory Committee has met multiple times since its formation, allowing Cal/OSHA staff to produce draft text of the standard. On May 16, 2018 the most current version of the proposed language was made available for public comment, which closed on June 7, 2018. The agency anticipates releasing the next draft version in late summer/early fall, reflecting the latest round of feedback.
In summary, the most current version of the draft language addresses the issue of mitigating heat illness in indoor places of employment, including agriculture as follows:
Applies to all indoor work areas regardless of industry when workers wear clothing that restricts heat removal and the temperatures equal or exceed 80 degrees Fahrenheit.
Applies to all other indoor work areas not previously mentioned where temperatures equal or exceed 85-degrees Fahrenheit when employees are present.
Similar to the outdoor heat illness prevention standard:
Provide fresh, pure, suitably cool water at no cost, located as close as practicable to employees
Maintain at least 1 cool-down area at all times with enough space to accommodate all employees on break, sitting in normal posture without touching one another
Provide appropriate first aid/emergency response if employee exhibits signs or symptoms of heat illness
Implement temperature assessment, documentation and control measures when temperatures equal or exceed 90 degrees Fahrenheit
Have a written Indoor Heat Illness Prevention Plan that includes appropriate emergency response procedures
Ensure close observation of employees during acclimatization
Provide training for employees and supervisors prior to possible exposure
For more information about heat illness prevention, worker safety, human resources, labor relations, pesticide safety, or food safety issues, please visit www.agsafe.org, contact us at (209) 526-4400 or via email at safeinfo@agsafe.org. AgSafe is a 501c3 nonprofit providing training, education, outreach, and tools in the areas of worker safety, human resources, labor relations, pesticide safety, and food safety issues for the food and farming industries. Since 1991, AgSafe has educated nearly 75,000 employers, supervisors, and workers on these critical issues.
Matt Steel (left), general manager at JUSTIN Vineyards and Winery, and Jerry Lohr of J. Lohr Vineyards, at the Cal Poly Center for Wine and Viticulture groundbreaking in May.
In recognition of the generosity and philanthropic support of two vital donors to the building of Cal Poly’s Center for Wine and Viticulture, the center will be named the JUSTIN and J. LOHR Center for Wine and Viticulture. Lynda and Stewart Resnick, owners of JUSTIN Vineyards & Winery, a family-run winery that focuses on Bordeaux varieties and Syrah in west Paso Robles, donated $2.5 million to Cal Poly’s campaign to build the Center for Wine and Viticulture. The center will be co-named for Jerry Lohr of J. Lohr Vineyards, an industry icon also based in Paso Robles who also committed $2.5 million in funding.
“The local wine community has stepped forward in support of this project, solidifying a partnership with Cal Poly that will not only benefit students for years to come but will provide the rigorously trained talent that the wine industry depends on,” said Andrew Thulin, dean of the College of Agriculture, Food and Environmental Sciences.
“Cal Poly has demonstrated the university’s commitment to providing future generations of wine makers and vintners and its support of the wine industry at a national level,” said Stewart Resnick, co-owner of JUSTIN Vineyards & Winery. “Our investment in the Cal Poly Center for Wine and Viticulture signifies our commitment to a partnership that will allow the industry to continue to prosper. We are not just giving back; we are investing in the future.”
A groundbreaking ceremony, attended by key donors and supporters, as well as Cal Poly leadership, faculty, staff and students, was held May 4. A public event will be held once construction is complete. The JUSTIN and J. LOHR Center for Wine and Viticulture is anticipated to open in late 2019.
The JUSTIN and J. LOHR Center for Wine and Viticulture is a donor-funded project that will enhance the Wine and Viticulture program at Cal Poly for years to come. The geographic locale of Cal Poly positions it at the heart of California’s Central Coast – providing students with hands-on access to vineyards and wineries to learn first-hand from some of the wine industry’s top leaders and some of the country’s best winemakers. Students, who benefit from Cal Poly’s philosophy of Learn by Doing, have access to thousands of award-winning wineries throughout the state, providing abundant internship and research opportunities.
The JUSTIN and J. LOHR Center for Wine and Viticulture will include both a 15,600-square-foot winery and a 12,000-square-foot grange hall. The buildings will include crush, fermentation, barrel, sensory, bottling, enology and viticulture rooms, as well as teaching and research labs, a bonded winery, offices, and community and industry meeting spaces. Professional partners in the project include TLCD Architecture as the executive architects, Von Raesfeld & Associates as the winery consulting architects, and JW Design & Construction as the contractor.
“We would not be where we are today, ready to begin construction, without the countless volunteers who stepped forward and the leadership and persistence of our longtime supporters, including Jerry Lohr who has been with the project since its inception and led the charge in rallying the wine community to support our vision for the future,” said Thulin. “The symbiotic relationship that is shared by Cal Poly and the wine industry nationwide will now be commemorated brick by brick.”
Members of the Cal Poly Wine and Viticulture fundraising committee, comprised of key industry professionals, include: Jerry Lohr (chair), Vicki Carroll, Paul Burkner, Steve Burns, Pat Delong, Dana Merrill and Dennis Stroud.
“I am elated to celebrate the start of construction of the Center for Wine and Viticulture – a vision that I have supported since the beginning,” said Jerry Lohr. “With the partnership of JUSTIN Vineyards & Winery, years of planning will now emerge as the preeminent program for wine and viticulture students in the nation.”
Cal Poly’s Wine and Viticulture program, the largest of its kind in the U.S., provides a comprehensive education that focuses on the three major elements of the wine industry: viticulture, enology and wine business.
The program currently has a 14-acre teaching and production vineyard and small pilot winery where students gain hands-on experience in all aspects of the industry, from vineyard cultivation and management to winemaking, marketing and distribution.
About JUSTIN Vineyards & Winery
Located in Paso Robles, JUSTIN® Vineyards & Winery was founded in 1981 and is known for crafting world class wines using Bordeaux grape varieties. Widely recognized for their iconic ISOSCELES Bordeaux blend, JUSTIN is also known for their Cabernet Sauvignon. The property at JUSTIN features a Tasting Room, luxury suite accommodations and a restaurant — making it one of the only wineries on the Central Coast to offer all three options. In addition to its stellar hospitality offerings, JUSTIN consistently receives top honors around the world, establishing JUSTIN as a leader in luxury Bordeaux variety winemaking. In 2015, JUSTIN was named “American Winery of the Year” by Wine Enthusiast Magazine. JUSTIN wines are available through discerning fine wine retailers and restaurants throughout the United States, or directly from the Winery via JUSTIN’s Tasting Room, online store or to members of the exclusive JUSTIN Wine Society wine club. To discover more about what makes JUSTIN so unique, visit www.justinwine.com.
About J. Lohr Vineyards
Founded more than four decades ago by Jerry Lohr and still family owned and operated today, J. Lohr Vineyards & Wines crafts a full line of internationally recognized wines from its 3,700 acres of sustainably farmed estate vineyards in Paso Robles, Monterey County’s Arroyo Seco and Santa Lucia Highlands appellations, and St. Helena in the Napa Valley. Offering an expressive range of styles, J. Lohr produces five tiers of award-winning wines, showcasing its estate fruit: J. Lohr Estates, J. Lohr Vineyard Series, J. Lohr Cuvée Series, J. Lohr Gesture, and J. Lohr Signature Cabernet Sauvignon. J. Lohr’s Signature Cabernet Sauvignon recently won the Grand Champion Best of Show against 2,188 other wines at the 2018 Houston Livestock Show and Rodeo International Wine Competition. To learn more about J. Lohr Vineyards, visit www.jlohr.com.
In recognition of the 50th anniversary of the California Table Grape Commission (commission), Secretary Karen Ross of the California Department of Food and Agriculture presented the organization with a resolution commemorating 50 years of service to the state and its residents.
Among other things, the resolution Secretary Ross presented noted that, “since its first meeting in 1968, the commission has served the public interest by providing the leadership, promotion, and research needed to turn a small struggling industry into a mainstay of the state’s agricultural economy.” Further, Secretary Ross noted that, “in remaining dedicated to its purpose of creating demand for the state’s fresh grape crop the commission has fostered an environment that allowed a disparate group of small growers producing 27 million boxes of fresh grapes for U.S. consumers only to grow into an industry that ships approximately 110 million boxes to 60 countries with a crop value of $1.8 billion.”
As part of the celebration, Dominick Bianco of Anthony Vineyards was honored for his service on the first board of commissioners from 1968-1971 and for his continuous service since 1986. Marko B. Zaninovich of Sunview Vineyards was recognized for his service from 1971-1974 and for his continuous service since 1991.
During the meeting at which the recognition took place, the 2018 crop estimate was confirmed to be 114.6 million 19-pound boxes. Reports on the promotion programs underway in the U.S., Canada, and export markets around the world were provided.
With the Carr, Ferguson, Mendocino Complex, Whaleback and Natchez fires continuing to burn in Shasta County, Lassen County, Mariposa County, Mendocino County, and Del Norte County–not to mention a number of additional fires–California’s network of fairs is fulfilling a crucial role as staging areas for fire crews, and serving as evacuation centers for people and animals. The following fairgrounds are serving during the current spate of wildfires.
Mariposa County Fairgrounds and Exposition Center, Mariposa, CA: This is an evacuation center currently housing people and animals displaced by wildfire.
Tehama District Fairgrounds, Red Bluff, CA: As many as 200 animals are being housed at this site, which is also serving as a fire camp.
Sonoma-Marin Fair, Petaluma, CA: Seventy goats are being sheltered at this animal evacuation center.
Shasta District Fair and Event Center, Anderson, CA: This fair is serving as a base camp for crews from CalFire, the National Guard and the California Conservation Corps.
Lassen County Fair, Susanville, CA: This is a fire camp supporting crews from CalFire, the US Forest Service, and the Bureau of Land Management.
Lake County Fair, Lakeport, CA: Utility crews responding to fires are being housed there.
This emergency service is yet another example of how California’s network of fairs partners with local communities. The fairs are much more than a place to congregate and celebrate. They are bonafide public assets; essential institutions that serve Californians in many important ways.
Young Dairy Leaders to Serve as Advocates on Behalf of Dairy Industry
The California Milk Advisory Board (CMAB) recently welcomed the 2018-2019 class of Dairy Princess representatives for a three-day session to launch their year of service as California dairy industry advocates. Nineteen Dairy Princesses and Alternates from Districts 1 to 9 attended the Dairy Princess Training in July where they learned presentation and public speaking skills, etiquette and social media tips and an overview of industry programs and issues.
The 2018-2019 California Dairy Princess Class includes:
District Contest Results ________________
District 1 Dairy Princess Madeline Holmes, Ferndale
First Alternate Austynn Gallagher, Eureka
Second Alternate Dairy Princess Annabelle Raven, Fortuna
District 3 Dairy Princess Jeanette Furlong, Petaluma
First Alternate Dairy Princess Megan Binford, Novato
Second Alternate Dairy Princess Sarah Kiser, Sonoma
District 4 Dairy Princess Grazia Machado, Orland
First Alternate Dairy Princess Hannah Gonzalez, Hamilton City
Second Alternate Dairy Princess Tessa Flournoy, Orland
District 5 Dairy Princess Emily Bavaro, Escalon
District 6 Dairy Princess Sophia Vander Dussen, El Nido
First Alternate Dairy Princess Caroline Lee, Modesto
District 7 Dairy Princess Jolene Simas, Hanford
First Alternate Dairy Princess Kiera Searcy, Hanford
District 8 Dairy Princess Monserrat Vazquez, Riverdale
First Alternate Dairy Princess Elizabeth Martin, Fresno
District 9 Dairy Princess Kaylee Faria, Visalia
First Alternate Dairy Princess Lindsay Mendonca, Tulare
Second Alternate Dairy Princess Jenna Koetsier, Tulare
California is the nation’s leading milk producer. It also produces more butter, ice cream, and nonfat dry milk than any other state. The state is the second-largest producer of cheese and yogurt. Dairy products made with Real California Milk can be identified by the Real California Milk seal, which certifies that the products are made exclusively with milk produced on California dairy farms by California dairy farm families.
About 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 more than 1300 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 promotes 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. For more information and to connect with the CMAB, visit RealCaliforniaMilk.com, Facebook, YouTube, Twitter, Instagram and Pinterest.
The first-of-its-kind product with higher fat content delivers a creamy, indulgent organic milk experience from pasture-fed dairy cows
Straus Family Creamery introduces its Organic Extra Rich Barista® Milk for specialty coffee and tea industry professionals who care as much about the origin of their dairy as they do their coffee beans and tea leaves. The Extra Rich milk makes its debut ten years after Straus introduced the first organic Barista whole milk on the market. The new Extra Rich milk expands the company’s Organic Barista® Milk line to five products.
The Organic Extra Rich Barista® Milk is made with organic milk from pasture-fed dairy cows that feature a higher milk fat content and higher milk solids than whole milk (4.2 percent as compared to 3.5 percent). This creates a better café drink experience. Baristas can develop decadent custom beverages with an indulgent mouthfeel and longer lasting foam that is the trademark of Straus’ premium organic dairy milk.
This Extra Rich milk is the first-of-its-kind with this level of milk fat content and milk solids that is lightly homogenized. Straus uses a propriety process which lightly homogenizes the milk, creating the perfect combination of protein and fat for steaming, while retaining its sweet, well-rounded taste and lasting finish.
Straus has a long history of pioneering firsts in sustainable organic farming, and Straus Organic Extra Rich Barista® Milk continues that tradition. It was more than a decade ago when the company partnered with a group of Northern California baristas to co-develop an organic milk ideal for steaming in café drinks. The collaboration reflected both Straus Family Creamery’s and the baristas’ uncompromising commitment to quality and deep respect for origin.
“As a dairy farmer and a pioneer in organic agriculture with a lifetime dedication to sustainable land stewardship and small-scale family farms, I know that origin truly matters,” said Albert Straus, founder and CEO of Straus Family Creamery. “This new Barista milk represents a standard of quality and care that I share with baristas. Their extreme devotion to their craft and knowledge of the source of their ingredients reflect my approach to quality production.”
Like the entire Straus Organic Barista® Milk line, it begins with premium organic milk and organic cream produced according to Straus’ long-held principles of sustainable organic farming and minimally processed for the best taste and culinary performance.
Baristas and notable chefs in restaurants, bakeries, cafés and commercial kitchens use Straus Family Creamery’s Organic Barista® Milk as a culinary ingredient and in cappuccinos, lattes and other milk-based coffee and tea bar drinks. Straus Organic Extra Rich Barista® Milk is sold exclusively to culinary professionals and is available in 64-ounce half-gallon containers. If you’re a chef or food industry professional interested in selling, serving or using Straus products, please click here.
About Straus Family Creamery
Based in Northern California, Straus Family Creamery is a certified organic creamery offering minimally processed milk, cream, yogurt, butter, sour cream, ice cream, and a variety of wholesale and specialty dairy products distributed throughout the Western United States. The Creamery makes its products from organic milk supplied by nine family farms in Marin and Sonoma Counties, including the Straus Dairy Farm, which is the first certified organic dairy farm west of the Mississippi River. Straus Family Creamery, the first 100 percent certified organic creamery in the United States, continues to make business decisions based on its mission to help sustain family farms, revitalize rural communities, and protect the environment. The family-owned business sustains collaborative relationships with the family farms that supply it milk, offering stable prices and predictability in what can otherwise be a volatile marketplace. Learn more at StrausFamilyCreamery.com, Facebook, Instagram, Twitter, and Linkedin.
The three-day event is presented by the International Milk Genomics Consortium (IMGC) under the organization of the California Dairy Research Foundation (CDRF), and the local organizing committee. It brings together international experts in nutrition, genomics, bioinformatics and milk research to discuss and share the outcomes and implications of the latest discoveries in scientific research on lactation and milk. The annual symposium features scientific research related to milk and human health done throughout the world. The symposium draws from the diversity of its memberships to cover the breadth of genomics themes that reflect the interest of the Consortium.
The program will include both industry and academic sessions, with session topics including:
• Microbiome – from Farm to Consumer
• The genetics of milk production – from Tools/Resources to Discoveries
• Fantastical structures in milk—Milk fat globules, Micelles, and More
• Comparative and evolutionary biology of milk
• Human milk composition and effects on offspring
Abstracts can be submitted for the following categories:
Oral Presentation (Deadline has passed) Student Travel Award Entry (Deadline has passed) Technical Research Poster- Deadline: October 1, 2018
Requirements
• All submissions require a brief description of no more than 600 words.
• All presentations must be in English.
• Save your abstract with the submitting author’s last name before uploading file.
• Have title, authors, and affiliations listed on abstract.
• Clearly indicate what results are of research described/presented, or if a new resource or technology is being discussed indicate that in abstract.
We have a block of rooms reserved at a rate of $219 USD/night. To make your reservation please call the hotel directly. Let them know you are with the International Milk Genomics Consortium. Reservations must be made by October 16, 2018 to receive this special group rate.
Registration
Early Bird Registration– $595.00 USD (if registered by October 16, 2018)
Regular Registration– $695 USD (if registered after October 16, 2018)
Student Rate– $350 (includes poster reception and group dinner)
Special Student Rate– $200 (does NOT include poster reception and group dinner)
Cancellation Policy- A full refund will be given to those who cancel by October 16, 2018 minus a $50 cancellation fee. Those who cancel after that date will not receive a refund.
The closest airport is Sacramento International Airport (SMF)
If you’re flying into Sacramento International Airport, a cab ride takes around 15 minutes and costs around $36, plus tip. Shuttles, Uber and Lyft are alternate options.
We believe you will enjoy the Downtown location of the hotel. It is close to many historical sights, restaurants, breweries, museums and outdoor activities. Bike riding on the 32-mile river trail starts adjacent to the hotel (the hotel offers bikes for guest-use), Old Sacramento and the river are just blocks away – you can take a river cruise, dine on the river, etc. The Amtrak train station is a block away and goes straight to Davis as well as beyond to San Francisco if you’d like to take a day trip before or after the symposium – it’s an inexpensive and easy way to get around.
Fourth generation dairy producer Tony Lopes of Gustine and third generation producer Jeremiah Tiemersma of Visalia have been selected to serve as international interns in a new program from the California Milk Advisory Board (CMAB), the promotional arm of the state’s dairy farmers.
The interns, selected from students enrolled in agriculture-related programs at colleges and universities throughout the state, were chosen based on academic achievement, their connection to the industry and a willingness to travel abroad and learn more about international dairy sales and marketing as well as a plan to work in the California dairy industry in the future.
Over the six-week period, each intern will spend time with in-country CMAB marketing organizations – Lopes in South Korea and Tiemersma in China – to gain a better understanding of these markets, consumer buying habits and promotional efforts on behalf of California’s dairy industry.
“California currently accounts for around 33 percent of all U.S. dairy exports so international trade is essential for our continued growth. Over the last decade, the CMAB has worked closely with partners in Asia and Mexico to develop markets for California dairy products. This program is focused on providing insight into international dairy marketing for future leaders like Tony and Jeremiah who will work in the dairy business and one day serve on dairy industry boards and lead industry groups,” said Glenn Millar, Director of International Business Development for the CMAB.
Tony Lopes
Lopes, 22, recently received a B.S. in Dairy Science from Cal Poly State University, San Luis Obispo where he served on the board of Associated Students, as president of the Los Lecheros Dairy Club and as a Cal Poly Agriculture Ambassador. He also served in leadership positions with the California FFA Association and California Junior Holstein Association. Upon completion of the internship program, he will rejoin the family dairy operation as Operations Team Leader and Manager of Strategic Development.
Tiemersma, also 22, received a B.S. in Agricultural Business from California State University, Fresno and is working on a master’s in International Agriculture. He served as an Agriculture Ambassador at CSU, Fresno’s Jordan College of Agricultural Sciences and Technology and in a leadership position with the Agricultural Business Club. When he returns from the internships program, he plans to complete his masters’ studies and pursue a career in the import and exporting of agricultural products.
Jeremiah Tiemersma
The CMAB International Internship program’s goal is to provide young agriculture/dairy college students an opportunity to learn about dairy foods and marketing in the international marketplace with a focus on developing leaders who will serve on dairy industry boards, work in dairy foods processing or sales/marketing. The internship is open to college students who are enrolled in a California college or university agriculture/dairy program and have strong ties to the California dairy industry, a willingness to travel abroad and learn about the international dairy industry.
California is the nation’s leading milk producer. It also produces more butter, ice cream and nonfat dry milk than any other state. The state is the second-largest producer of cheese and yogurt. Dairy products made with Real California milk can be identified by the Real California Milk seal, which certifies they are made exclusively with milk produced on California dairy farms.
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About 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 more than 1300 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 promotes 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. For more information and to connect with the CMAB, visitRealCaliforniaMilk.com, Facebook, YouTube, Twitter, Instagram and Pinterest.
Griswold LaSalle Law Firm is hosting an informational event about drones in the agriculture industry on August 1, at 6:00 p.m. The law firm is located at 111 E 7th Street, Hanford, CA, 93230.
The event will cover drone technology; regulations and municipal ordinances; visual line of sight aircraft operation; and the permit process.
November 13-15, 2018
