agcircle

cal poly, san luis obispo|fall 2011

Dirty Jobs: Filth happens when animals become a variable.Cal Poly Holiday Products:Deck the halls with stuff from Poly!

Inside

05 LAND THE JOB Turn your internship into a career

06 LEASING TO THE FUTURE Cal Poly Technology Park

08 CAL POLY POULTRY A look at the past century

10 WHAT’S NEXT FOR POULTRY One company’s step towards the future

12 FIRST CRUSH WINEMAKING A unique approach to wine education

14 DECK THE HALLS With stuff from Poly

18 BROCK CENTER HISTORY Agricultural Communicators

21 DIRTY JOBS Why we’re all asking for coveralls this Christmas

24 MEAT THE FUTURE Meat Processing Center

26 NATIONAL LEADERSHIP Branching Out

28 INTERNSHIPS Students in the Workplace

30 BULL TEST A Cal Poly Tradition

c o n t e n t s

agcircle

Volume 30, Issue 1, Fall 2011

Published three times a year by the Agricultural Communicators of Tomorrow (ACT) and the Brock Center for Agricultural Communication.

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

805.756.6138brockctr@calpoly.educp.agcircle@gmail.comBuilding 10, Room 234

Editor-In-ChiefDavid Jones

Associate EditorsLeslie FriendCarrie IsaacsonJennifer Ray

AdvisorMegan Silcott

Graphic DesignDavid Jones

Submissions to agcircle are welcomed.

Permission to Reproduce: All material in this issue may be reproduced with the expressed permission of the Brock Center for Agricultural Communication. Opinions in the agcircle are not necessarily those of the College and/or University administration.

The agcircle is created entirely by students and represents Cal Poly’s learn by doing philosophy.

4| Fall 2011

Staff

on the front coverThis shot, taken by David Jones, highlights a Cal Poly supporter hard at work on a family ranch. Ranching work may be tough, dirty and thankless, but folks like this gentleman on the cover think of it as more of a lifestyle than anything else. If it weren’t for the passionate people in the agriculture industry, our job as communicators would be much more difficult.

This fall quarter has been a time of change for the College of Agriculture, Food and Environmental Sciences. The Brock Center for Agricultural Communication welcomed Mrs. Megan Silcott as its new advisor, the J and G Lau Meat

Processing Center opened its doors and the CSU Chancellors approved the Agricultural Communications major, ensuring that students will continue to be prepared to advocate for the agriculture industry for generations to come.

The agcircle staff has embraced this theme of change. We have dedicated ourselves to reaching a wider audience and updating the style of the magazine to give a more modern feel. We also hope this magazine will serve as a recruiting piece for the new major.

In this and future issues you will find stories on the past, present and future of Cal Poly agriculture. Learning about the past changes CAFES has experienced will help us all to understand where we are now and continue moving forward.

We hope you enjoy this issue of agcircle. Remember, submissions to the magazine are always welcome, so stop by Building 10, Room 234 to share your ideas with us!

David, Carrie, Jennifer and Leslie

agcircle| 5

Landthe Job

“What am I going to do after I graduate?”

This is the question seniors ask themselves as they are about to wrap up their collegiate career.

Not only are you asking yourself, it seems as if everyone you talk to, is asking the same question. As a graduating senior myself, I was beginning to feel the pressure. Determined to stay on the Central Coast, and to not move back in with my parents, I got down to work.

I was lucky enough to land a job as a TV news producer as I was entering my final quarter as a Mustang. Was it luck? Good timing? Hard work? I’d like to think it was a combination of all three. One thing is certain, however, I would not have my job now if it weren’t for my internships.

The past two summers I spent my time at KCOY-TV in Santa Maria. I was lovingly referred to as “Katie the Intern,” since I shared the same name as one of our evening anchors. The long, unpaid, hours seemed to fly by because I was doing what I loved. Throughout my internship I got to perform a wide variety of tasks including reporting, produc-ing and traveling around the Central Coast meeting interesting people.

Looking back on my first summer at the station, I can really appreciate how many great opportunities came my way. One great learning experience I’ll never forget was my first inter-view. Granted, I had worked through many in-terviews for classes and for Cal Poly Television, but joining the big leagues feels like a whole different ball game. My news director, also a former Mustang, sent me to Santa Barbara for a political mixer of sorts. Sounded simple enough, until I heard who I’d be interviewing. It wasn’t just some local politician; I was sched-uled to meet with U.S. Senator Barbara Boxer. More than a little nervous, I took a deep breath, and drove down south with my photographer, ready to fire away with questions.

When the time came for the senator to meet with the press, I was given the opportunity to ask the first question out of a handful of veteran reporters. I quickly blurted out what my news director had sent me to find out: “What was the Senator’s position on offshore drilling?” It was not even remotely close to what the Senator discussed during the rally, but I knew I had to get the answer I was sent to obtain. I’ll never forget my very first “real” interview, and by the end of that first summer, I knew I would find a way to come back to KCOY.

As this past summer approached, I returned to KCOY for another round of interning, hoping it could turn into a job. There wasn’t a guaran-teed transition from intern to employee, but I could hope. Towards the end of the summer, a

producer position opened. Although I was very apprehensive to apply, as I wasn’t even done with school, numerous people at the station encouraged me to go for it. I met with my news director to discuss the opportunity, and after a few weeks of talking about it, I was offered the position.

The greatest advantage internships provide is a fast track for getting hired. The company you intern for already knows what you’re capable of going into the job. You also get to know the people you will be working with and potentially reduce the amount of training necessary for a new employee. During my time spent as “Katie the Intern,” I tried my hardest to be part of the news team. While I knew I was an intern, my goal each day was to act as if I was a full-time employee, just like everyone else I worked with. Saying, “I’m just the intern, I don’t have responsibilities,” is not the way to get hired.

I was also not afraid to share my personal successes with my co-workers. I brought in my senior project to share with the news director. Going beyond what is required of you as an in-tern is what ultimately gets you a job. It shows the employer you are there for more than fulfill-ing your hourly requirements to earn a degree. When you treat your internship more like your full-time job, that’s exactly what it could end up being. After two years as the intern, I can now proudly say I am “Katie the Producer.” My internship turned into a job, so could yours! Story by Katie Ferber

6| Fall 2011

Technology

Leasing to the FutureTechnology on campus isn’t limited to computers

and labs. The Cal Poly Technology Park is booming with new business ventures, and it’s

itching for you to get involved.

vStory and Photos by Leslie Friend

{ }

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Cal Poly has always been a stepping-stone for the career success of

its students. In a time when the job market is highly competitive, it is encouraging to know that the university is helping students take the next step by collaborating with prospective employers. This dedication to student success is evident with the opening of the Cal Poly Technology Park. The Tech Park is the result of a partnership between Cal Poly and the Central Coast Research Partnership (C3RP). This partnership was forged with the purpose of placing students in real world situations with progressive technology and agriculture based companies.

Talk of a Cal Poly Tech Park began in 1998 when C3RP saw a need for more technology research and development across the Cal Poly campus. Their vision was to create a research park on campus that would allow companies to partner with the university in applied research projects, grants and contracts through student and faculty collaboration. Nearly ten years after the idea was formed, C3RP began construction on three of the ten allotted acres of the park. Funding from the Economic Development Council and private donors helped to make this vision a reality.

Tech Park project manager, Jim Dunning, looks forward to seeing what the companies can accomplish when they work together.

“Aside from encouraging partnership with Cal Poly students and faculty, our

goal has been to have companies within the park be able to collaborate with each other to maximize their growth,” Dunning said.

Among the Tech Park tenants are several Cal Poly alumni who have returned to campus in hopes of fostering the same success for their businesses that they themselves experienced while attending the university. HP Agrisystems, LLC, (Horsepower.com) is one example of a company whose Cal Poly alumni founders are now calling the Cal Poly campus “home” for their business.

As agribusiness entrepreneurs the founders of Horsepower.com had a vision to build agriculture’s online marketplace. Their operation acts as an online platform for the sale of agriculture products, goods and services by progressive family farms and ranches. Horsepower.com aims to equalize the playing field between family farms and large corporate agribusinesses.

The agriculture technology trend at the Tech Park reaches beyond

Horsepower.com. Other companies such as Platinum Performance, an animal nutritional supplement business, and Applied Biotechnology Institute, which specializes in plant biotechnology, also hold a stake in the new Tech Park. The Tech Park is also working on leasing to an agriculture company that will help provide sustainable solutions for agriculture production.

All the companies at the Tech Park are eager to delve into Cal Poly’s student and faculty resources through internships, research development and employment opportunities for recent graduates.

“Through this project, students will have the opportunity to face real world problems that they’ll have to overcome within the businesses,” said Dunning. “That’s what the companies are looking for, students who can problem solve, and students they can employ.”

Looking to the future, the Tech Park has room for growth. As it stands now, the park sits on ten acres of land, three of which are currently in use. Most of the space has been leased in the first building, but Dunning is confident the remaining seven acres of the Tech Park will be built and leased in the near future.

“The companies are here because they see the worth of Cal Poly,” said Dunning. “They recognize the value of being affiliated with the university, as well as its students.”

The companies are here because they see the worth of Cal Poly.

“

”

8| Fall 2011

1903- The first Cal Poly catalog states “it is expected that all dairy and poultry products used in the dormitory will be produced on the school farm.” The first poultry course is described in the 1904 catalog.

1909-First poultry houses are constructed on campus in the area that is now the Ag Engineering shops. The Central Building was used as a feed room, hatchery and space to process eggs and poultry.

1930- Richard “Dick” Leach comes to Cal Poly from Montana and is appointed head of the Poultry Department. New laying houses and a feed storage room are built. Several new facilities were constructed during Leach’s 41 years at Cal Poly.

1945- The plant holds 4,000 laying and breeding hens and broods about 12,000 chicks each season. There is also a modern facility for poultry dressing. Students win prizes at poultry shows and enrollment is high after the war.

1950- The poultry unit is relocated and expanded. This unit stood in what is now the parking lot across from the vet hospital.

1959-1971- Roland Pautz, Richard Leach and Leo Sankoff are Poultry Industry department faculty. Dr. Spiller is a student. Leach retires in 1971. Poultry merges with the Dairy Science Department.

1969- Dr. Spiller earns his bachelor’s degree in Poultry Industry. He spends one year working for the Poultry Trade Association and one year working at a poultry operation in Santa Maria.

1971- Spiller earns his master’s degree at Cal Poly. He teaches courses while Leach travels to India. Spiller then earns his graduate degree at Oregon State. Spiller returns as a half-time Assistant Professor at Cal Poly while working in the industry. Spiller spent one year researching and teaching at Pennsylvania State. Spiller then returned to California and worked in Modesto as an egg production consultant for two years and manager for nine years.

1989- Spiller returns to Cal Poly. Poultry is now housed in the Animal Science Department and is no longer offered as a major, only a minor. Due to budget cuts, Spiller takes a seven-quarter professional leave. He works as a general manager for a commercial egg producer.

1994- Dr. Spiller returns to the Cal Poly faculty where he has remained ever since.

1995-The new poultry unit opens at its current location. The unit can accommodate 14,000 egg producing chickens, 7,000 replacement pullets, 7,000 broilers and 2,500 chickens for testing and research.

2007- Steve Soderstrom, Cal Poly Alumnus, is hired as the Poultry Unit Manager. He is responsible for the feed and care of the poultry and he oversees egg sales and deliveries throughout San Luis Obispo County. Dr. Spiller continues providing all poultry courses.

A Brief Cal Poly Poultry Timeline

“There’s no replacement for good ol’ learn by doing.”

Dr. Spiller at the Cal Poly Poultry Unit

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Cal Poly Poultry

There were only three areas of study when Cal Poly was born in 1903: Agriculture, Mechanics, and Domestic Science. It goes

without saying the university has grown and evolved over the past 100 years. The study of poultry has always been part of the Cal Poly learn by doing philosophy and continues to provide students with valuable industry experience.

Today the Cal Poly program relies on Dr. Spiller and his abundant experience and passion. Spiller is the only poultry professor on campus and brings more than 50 years of industry experience to the table.

Spiller’s passion stems from growing up next to a small egg ranch in Northridge, California. He began gathering eggs for the ranch when he was 13-years-old. He began a flock of 300 hens and competed in poultry judging through his high school agriculture program. While competing in poultry judging contests, Spiller met Richard Leach, who recruited him for the Cal Poly poultry industry major.

Spiller says his industry experience has helped his teaching immensely.

“There is no replacement for good ol’ learn by doing,” he says with a smile. “I’ve been working with eggs for over 50 years and I’m still learning.”

What Spiller enjoys most is finding students who are interested in poultry and building relationships with them. He teaches an introductory course each quarter and one advanced class emphasizing eggs, meat or business per quarter. Spiller also organizes field trips to Foster Farms and other operations across the state and helps manage the broiler, quail, and replacement pullet enterprises. Spiller also organizes the FFA State Finals Poultry Judging Competition - the same competition he competed in many years ago.

The Cal Poly Poultry Unit has always placed a tremendous emphasis on student involvement. There are currently six employees responsible for the care and feeding the birds, gathering, packing and distributing eggs. Students who work at the unit are also able to live in unit housing.

“We encourage anyone with an interest in poultry to get involved at the unit,”said Steve Soderstrom, Poultry Unit Manager, “Our

facilities and equipment are the same as you will find in a commercial production facility. It gives our students the opportunity to get real hands on experience before they go to work in the industry.”

Cal Poly continues to produce poultry professionals thanks to the guidance and support of industry mentors and alumni. Industry connections with companies such as Foster Farms and Zackey Farms contribute to student learning and future career opportunities. Most importantly, Cal Poly students have always had the opportunity to learn from excellent professors such as Mr. Leach and Dr. Spiller. In some ways, nothing about Cal Poly poultry has changed at all.

s

A Century’s Worth of Tradition

Story by Jennifer Ray

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Top: Prize-Winning White Leghorns. Cal Poly poultry students win top honors at a national egg laying contest in 1945. Bottom: Richard Leach, on right, Poultry Department Head

10| Fall 2011

Sixty “Hollywood Hens” traveled throughout California this past summer visiting fairs,

farmers markets, schools, and other public events. The traveling hens are just one effort to educate consumers about the poultry industry following the passage of California’s Proposition 2.

The Prevention of Farm Animal Cruelty Act, better known as Proposition 2, was passed with 63% voter approval on November 4, 2008. Proposition 2 prohibits farmers from housing certain farm animals, including laying hens, in a manner that does not allow them to turn around freely, lie down, stand up, and fully extend their limbs.

Proposition 2 changed the face of California egg production. It required producers to reconsider their modern conventional cages, commonly referred to by opponents as battery cages. This initiative also deals with veal crates and gestation crates for sows. Affected farms must be compliant with the measure by January 1, 2015.

But that brings up the next question: what is considered compliant? This is a question that the entire California egg industry has been struggling with. Because the initiative’s wording is vague, farmers are being asked to comply without knowing how. There is disagreement among producers as to what cages give birds enough room to comply with the stipulations of the proposition.

In an effort to move forward, one company has already began to change. JS West and Companies is a family owned and operated company based out of Modesto, Calif. JS West invested $3.2 million in a new egg production barn with enclosures that they feel give the birds enough room to meet the requirements of Proposition 2. This new barn features the enriched colony housing system, an enclosure style that provides the birds with a roomier cage and multiple enrichment features for them to express their natural behaviors. The American Humane Association recognized the benefits of this enclosure and gave the enriched colony their Seal of Approval, recognizing it as a humane housing system.

Upon completion of the new barn, JS West filed a lawsuit asking a judge to interpret Proposition 2 and clarify the new space requirements passed by California voters.

What’s NextFor THe FuTure oF PoulTry?

The Hollywood Hens

agcircle| 11

“The Judge dismissed our lawsuit last spring but we continue to follow multiple tracks for clarity to California’s challenge that Prop 2 presents,” Jill Benson, Sr. VP and part owner of JS West, said.

Currently there are conversations occurring between the affected parties to determine how to be compliant with this initiative. Looking forward, egg farmers have a little more than three years to become compliant with a law that they still don’t know how to comply with.

In an effort to reach out to consumers and increase public education, JS West brought out the Hollywood Hens. The company created a mobile display to educate the public about what Proposition 2 is, how it’s affecting egg farmers, and how it will ultimately affect consumers. This display, which is an exact replica of an enriched colony housing enclosure, features 60 Hollywood Hens in an effort to show people that the hens in this style of cage have enough room to exhibit those behaviors called for in Proposition 2.

“The enriched colony enclosure, along with the Hollywood Hens, provides a wonderful visual that gives consumers the opportunity to see how our hens live and where Comfort Coop Eggs are laid,” Benson said. “They can feel secure the eggs are a safe and healthy choice for their family.”

Another way JS West is taking a step forward in the egg industry is by helping create transparency for consumers. Through the use of webcams, the company allows the public to see inside their new enriched colony barn without actually going inside. The cameras have been set up in the barn to provide a 24-hour, 7 day- a-week live feed of the hens, known as “Hens Live.”

“People are curious about where their food comes from. Our family is committed to showing how we care for our hens with transparency,” Benson said. “The live webcam scene, at www.jswest.com, is a great way for consumers to see for themselves what goes on inside our barns, 24/7. Our farming family, joined by many others, believe the Enriched Colony Barn is a humane, sustainable solution to ensuring a safe, local, fresh supply of eggs for California consumers.”

STory By KATIe VeeNSTrA

For THe FuTure oF PoulTry?

12| Fall 2011

First Crush Winemaking Experience

Story by Coleen Gravem

Vino

12| Fall 2011

agcircle| 13

Oprah and ABC’s Good Morning America agree the Central Coast

qualifies to boast the title of “happiest place in America.” People flock to this premier vacationing spot for the warm, sandy beaches and near-perfect weather. In addition to the beaches, one thing that separates this area from the rest is the access to award-winning wines that tickle the taste buds.

The Paso Robles Wine Region is home to some stellar wines, and has begun to ripen, so to speak. Wine lovers from around the world have deemed Paso wines comparable (and superior in many cases) to wines from Napa Valley. So what makes Paso Robles so special? The distinct microclimate with warm days and cool nights make it a vintner’s dream and a prime environment to create some spectacular wines.

Since 2000, the number of wineries registered in the Paso Robles American Viticultural Appellation (AVA) has more than quadrupled, growing from 50 to more than 200 in just ten years. First Crush Winemaking Experience is proud to make that list.

First Crush is the first and only edu-cational winery. According to the First Crush mission statement, they offer “unique and educational experiences for wine enthusiasts, leisure travelers, travel and trade industry partners, and meeting planners. First Crush focuses on hands-on wine education, behind-the-scenes vine-yard and winery excursions, and excep-tional culinary wine experiences.”

Becky and Lowell Zelinski started First Crush in 2007. The education-based winery is backed by the couple’s years of experience in both wine public relations and grape production. They make an exceptional winemaking team with Lowell Zelinski, PhD., serving as the viticulturist, and Becky as the winemaker. They also offer successful seminars for winemakers of all levels, from a “Paso Wine 101” to monthly winemaking workshops for the budding winemaker.

Each September and October, First Crush Winery offers Harvest Crush Expe-riences—an opportunity for the public to experience winemaking. Guests learn the winemaking process from the berry to the bottle.

These Crush Encounters feature select vineyards and wineries around the Paso Robles Wine Region. “Crush-tomers” enjoy gourmet meals served “al fresco” in

the vineyard with live, wine country jams to pick, sip, crush, and stomp to.

Before the A-lister treatment, however, crush-tomers learn a little about pick-ing grapes and the anatomy of a grape vine. Then they get down and dirty with a real-life harvest where they hand pick the best looking clusters and taste the berries straight from the vine to experience har-vest on a large-scale vineyard level.

Crush-tomers pick upwards of a ton of fruit that ultimately becomes the wine for wine blending seminars and sales. Throughout the aging process the crush-tomers are invited to return to the winery as often as they wish to taste the wine they helped create, and when it’s all finished they can bottle it and even dress it up with their own personal label.

The First Crush workshop is located at the gorgeous Silver Horse Vineyard & Winery in San Miguel, California. The picturesque views and charming venue provide the perfect location for visitors to enjoy the Central Coast experience while learning and appreciating the art of wine-making and tasting.

The Zelinskis have definitely found their niche in the wine world; teaching ev-eryone from wine lovers to wine beginners about the hard work and passion that goes into the wine they regularly enjoy. And although Mother Nature has the final say, Becky and Lowell will always be there to tell you how the industry overcomes these trials and tribulations, and teach you all about wine—“from berry to bottle.”

pick sip

crush stomp

14| Fall 2011

PolyDeck the Halls With Stuff From

From giving the perfect gift to decorating your home and hearth, Cal Poly is your one-stop shopping

center for all things holiday!

Story by Carrie Isaacson

s

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Trying to find the quintessential way to decorate your home this Christmas? Then your next stop should be the Cal Poly Poinsettia Sale! Every holiday season for forty years, Cal Poly students have cultivated and sold thousands of poinsettias. Students work from early spring through December to make sure the poinsettias are ready for Christmas.

Students produce more than the typical run of the mill red poinsettias. Over thirty varieties are available, such as Red Glitter, Ice Punch, Jubilee and Peppermint Twist. The flowering

plants are also available from small four-inch pots to large topiaries. Prices range from $3.80 to $55.00.

This year’s sale begins the week after Thanksgiving and continues until Christmas. The plants are for sale through the Poly Plant Shop.

Project members are planning two weekend open houses at the plant shop. During the open houses, all students involved in the project will be present to help customers pick the perfect poinsettia. More information can be found at www.polyplantshop.com.

Poinsettias

16| Fall 2011

Since 2002, student workers at the Cal Poly Creamery have been producing and selling

holiday cheese boxes and eggnog. The cheese and eggnog are made completely from milk produced by Cal Poly cows. Students provide all the work from milking the cows to packaging the cheese and bottling the eggnog. These holiday items have been a hit since the first season they entered the market.

Cheese like Chipotle Jack and San Luis Lace make up a variety of different cheese boxes. Shoppers can choose from cheese collections such as President’s Choice and the Green and Gold Special. The cheese boxes range in price from $22.00 to $50.00 and can be purchased on-line at www.calpolycheese.com or at the Cal Poly Campus Market.

Cal Poly eggnog can be purchased not only at the Campus Market, but also throughout the Central Coast at Spencer’s Fresh Markets. Don’t let the increased availability fool you though- the Creamery expects to sell all of their projected 2,400 gallons of eggnog very quickly.

Cheese and Eggnog

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Tired of all that turkey during the holidays? The Cal

Poly Meats Lab offers an easy solution. Each year, students help provide families on the Central Coast with a delectable holiday ham. The meats lab gets pork legs from Farmer John and the students take the project from there. Cal Poly students are responsible for all processing, marketing and retail of the holiday hams.

All hams must be preordered through the meats lab and are priced at $3.25 per pound. You can preorder your ham by sending an e-mail to calpolymeats@calpoly.edu. In addition to their normal offerings, the Meats Lab also sells Cal Poly produced grass-fed beef in the spring.

Holiday Hams

18| Fall 2011

Historyof The Brock Center

for Agricultural CommunicationFor more than 24 years, Cal Poly’s Brock Center

for Agricultural Communication has connected the agricultural industry, the media and the public. In 1986, the center began as a joint project between the Colleges of Agriculture and Liberal Arts with the ultimate goal of making agriculturalists better at fostering agricultural literacy.

The Cal Poly success story in agricultural communications started with one man—Jim Brock. Brock had a solid foundation in the agricultural industry and a college education from Ventura Junior College, The University of Arizona and eventually Cal Poly, San Luis Obispo. When Jim Brock attended Cal Poly in 1937, there were close to 400 students, four dorms, a student store and women were not enrolled.

After college, Brock became an industry leader in western vegetable production. The Cal Poly Today, published in the summer of 1983, said Brock had become a pioneer in the California lettuce industry.

Brock’s hands-on experience in production agriculture gave him a unique perspective on the relationships between agriculturalists and the public. In an early edition of Ag Circle, Brock described agriculture as the most misunderstood industry in the country. This view ultimately led Brock to grant Cal Poly a $1.5 million trust fund for the creation of an agricultural communication center.

In his memoires, In Fond Remembrance, Jim Brock reflected upon his experiences with Cal Poly. He said that his first visit to the campus sparked a

agcircle| 19

Jim Brock, founder of the Brock Center

Story by Peter Delle

20| Fall 2011

life-long love affair with the school. This love affair, combined with his relationship with Tom Parks, his partner in a major vegetable production and shipping firm, whose family had previously donated substantial amounts to Cal Poly, led him to invest in future generations

The Brock Center originally began to train students with backgrounds in agriculture in the areas of journalism and broadcasting. Brock believed that the reason for agriculture’s misrepresentation in the media was that individuals entering into media careers came from urban backgrounds. He believed the issue was based in media ignorance, not bias.

“Agriculture is unquestionably the biggest and most effective industry in the United States, but has the worst public relations,” Brock said.

He also pointed out the vegetable industry in California created jobs, cities and railroads.

When announcing the formation of the center, former Cal Poly President, Warren J. Baker, said, “We believe the interest of Jim and Marty Brock, the long and favorable cooperation between Cal Poly and the industry, and the strength of our resources in both agriculture and communication place us in a unique position to provide a real service to the industry.”

When the Brock Center was formed, its first director, Jim Hayes, outlined three major priorities. First, Hayes stressed a recruitment program to bring the best potential agriculture

communications students to Cal Poly. Hayes looked for excellent grades, writing ability, passion for the agricultural industry, involvement in FFA or 4-H and personal ties to agriculture as indicators of potential stars in the agricultural communications field.

Hayes’ second priority was to bring the public’s and agriculturalist’s concerns together. His greatest concern in this area was food safety and how this is affected by agricultural practices.

Third, Hayes raised concerns about the need for additional funding for the center. In response, Jim Brock outlined how Brock Center contributors, donations from the deans of both the Colleges of Agriculture and Liberal Arts and creative fundraising ideas would fund the center.

Over the past 20 years, Cal Poly has connected students of both agricultural and urban background with careers advocating for agriculture. The Brock Center has embraced the Cal Poly motto—learn by doing—through the creation of agricultural publications and hands-on journalism experience.

“The Brock Center has proceeded on the principles established more than 20 years ago by Brock and Hayes,” Brock Center Director Megan Silcott said. “We have shifted from producing a small newspaper to producing an award-winning, agricultural magazine. Brock Center students are equipped for careers in agricultural advocacy, government, and journalism and are armed and prepared to make a difference in the industry.”

”“Agriculture is

unquestionably the biggest and most effective industry in the United States, but has the worst public relations.

Left: Robert Brockmeyer, Ag Circle Editor in 1991 Right: Jim Brock looking over his lettuce crop.

agcircle| 21

DirtyJoBs

Stories by David Jones,Rebecca Monell and Carrie Isaacson

”

It seems that 87% of the time, the water will land inside your rubber boots. let’s admit, there are some down sides to working with animals. yes, manure has a special way of splattering a

unique design on your favorite jeans, adding a stylish brown (or green) tint. It’s also true that cows sometimes kick, and they usually take aim to hit a sweet spot.

Why do we continue to get up at asinine hours most would consider the middle of the night? It’s not that we’re trying to punish ourselves. you can call us crazy, but we actually enjoy the work, and the world needs something to eat. So, there you go.

you probably already know that Cal Poly has a lot of students working to bring agricultural products to the table in various stages of production. What you may or may not know, however, is a handful of students live at the various animal units on campus. As you can imagine, there are many shenanigans that occur when you spend that much time with animals. Here are some of our favorite accounts of life as a resident in ag housing.

22| Fall 2011

Wrong Place, Right Time:A story chronicling the experiences of

Joey Mancino

When you’re measuring scrotals, you’re measuring the circumference at the largest point on the scrotum of the bull. When done correctly, this measurement indicates a bull’s fertility. Scrotal size positively correlates with sperm motility and the percentage of normal sperm. For the annual Bull Test, we measure the scrotum circumference when we get the bulls and again before we sell them.

Measuring the size of a bull’s scrotum requires getting behind the bull while he is in the chute and using a measuring tape. Needless to say, this can be a particularly dirty job even when you’re performing it carefully. In true Cal Poly spirit, this task is a perfect example of the “learn by doing” mentality and an excellent way to welcome new employees to Bull Test.

Two years ago, Joey Mancino, was helping to perform the

scrotal tests. After several successful “measurements,” a bull entered the chute with the intention of ruining somebody’s day. The bull decided he wanted to make it rain on Joey. Not with water, dollar bills or champagne, but with his feces. Head to toe. That day, Joey not only learned about proper scrotal measurement techniques, but also the most effective way to get cow feces out of one’s hair.

Our Little Latin Lover:A story from the life of

Rebecca Monell

I used to live at a place on campus called Herdsman Hall for about a year and a half. Last year around calving season we discovered an orphan calf. He was not doing so well, as it was the coldest time of the year. We didn’t want to leave him outside because we didn’t think he’d survive the elements. I converted our mud room into a calf play area, and the bull became the newest tenant in our humble abode.

We named him Enrique and he became our mascot. He lived in the house with us for about a week and a half. It was a very messy period of time, since cows don’t respond well to potty training. The first poop that comes out of a calf has the most unpleasant aroma. It is also yellow and sticky and Enrique had no qualms about where he flung it. I went through a lot of paper towels and free Mustang Daily newspapers (thank you Cal Poly) during Enrique’s recuperation.

Once Enrique got strong enough, we’d play with him in the backyard and he would follow us around like a puppy. We all became slightly attached. Eventually, he moved outside and we bottle-fed him for about a month. When he gained all his strength back, we sold him to a local ranch in San Luis Obispo where we assume he lived happily ever after.

Left Page Photos Upper Left: Enrique in Herdsman Hall. Upper Right: Joey Mancino and his new wardrobe. Below: The Herdsman Hall Girls in their Christmas Card.

Right PageTop Photo: Meet Lucifer. Bottom Photo: Dairy Employee Anjelica Coelho tends to the baby calves.

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Where’s Waldo? An excerpt from the memoirs of

David Jones

Part of living in ag housing and working at the dairy is picking a week during each quarter to push up the feed to the cows at 10 a.m. and 10 p.m. While we are pushing up feed, we are also supposed to check on the cows that are close to calving and provide assistance if necessary. There usually isn’t much activity, so I had become accustomed to wearing clothes that are probably inappropriate for calf delivery.

On one particularly balmy evening, I drove to the dairy around ten in my cargo shorts and t-shirt and started walking through the cows. At first glance, it seemed as though there was not much activity, but I soon noticed there was a cow experiencing some pretty tough contractions.

I put on some gloves to assist, which were quite flimsy I might add, and began helping this poor Jersey cow deliver her calf. I soon realized this would be no routine delivery assistance. You see, the calf had a Jack-in–the-Box-sized head and shoulders that would make a linebacker blush. This cow was not going to be able to deliver her behemoth of a baby on her own. It quickly became apparent that shorts had been a poor choice. This is why I cannot have nice things.

After an hour of cursing, flying feces, a metric ton of uterine fluids and immense frustration, I welcomed a gargantuan jersey heifer calf into the world. This heifer calf weighed as much as a European compact and was up and walking before I even finished pushing up the feed. I left a note for the morning calf feeder with strict instructions to check on this not-so-little miracle and drove myself back to my house at the sheep unit feeling quite triumphant, as I had just brought a life into the world.

A mere five hours later, I received a call from a very confused calf feeder. You see, the calf seemed to have disappeared between the period of its first breaths and the arrival of the morning crew. Seeing as how I had put tremendous effort into the live delivery of this calf, I was quite upset to hear that the calf had either MacGyvered its way out the maternity area or was abducted by a petty criminal.

After a two-day absence, we resigned ourselves to the fact that the Herculean calf had most likely met her maker. Just as we were about to give up hope, we received a call from a fellow dairy worker, asking if we were missing an unusually large calf. That scrappy calf was found wandering around above the feed area after eluding capture for 48 hours.

Not only was this hearty calf still alive and kicking, it had managed to travel quite a distance. Since this calf had put me through hell to bring it into the world, I nicknamed her Lucifer. I’m not sure what her actual registered name is, but I’d assume it’s something much friendlier.

24| Fall 2011

MeatFuturethe

Story and photos by

Malorie Bankhead

a a

q

Celebrate

24| Fall 2011

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The words “Innovation”, “Leadership”, “Evolving”, “Farm to Fork”, and “Learn by Doing” are written across the walls of the Rosemary Mucklow and National Meat Association Conference Room. The room is part of the newest addition to the Cal Poly Animal Science Department: The J & G Lau Family Meat Processing Center. This facility is a state-of-the-art meat processing center and will be used for teaching, research, and industry seminars. Cal Poly students will embody these words and so much more by becoming the first to utilize this facility.

Poly Canyon Village, the newest on-campus apartment complex, was once home to multiple facilities utilized by ag science students. Cal Poly’s Bull Test Unit, relocated in 2006 and the Animal Nutrition Center, relocated in 2008, preceded the meat processing center. The relocation of these important learning centers took many years to complete, with the J & G Lau Family Meat Processing Center being the last piece of the puzzle.

Cal Poly supporters and industry professionals were invited to tour the beautiful new facility during an open house on Oct.22, 2011. The 15,000-squarefoot facility’s processing equipment branches off a long, wide center hallway with large viewing windows for food safety purposes. The center will optimize plant safety and align with industry standards and USDA inspection. High school students from Woodlake, CA made a two- and-

a- half hour journey to see the facility with their agriculture instructor and Cal Poly Alumnus, Adam Bullard. Their words say it all: “Exciting and amazing!”

The number one goal of the Meat Processing Center is to produce full-cycle meat products that are born, raised, and harvested at Cal Poly and consumed in the local San Luis Obispo and Central Coast area. Keeping Cal Poly’s motto alive, the students who participate in the meat science and food safety courses will gain a complete understanding of the meat industry.

This full-cycle facility featuring “farm to fork” production represents the entire value chain from growing animals to harvesting, processing, and innovatively packaging meat to market and sell. After Jan. 1, 2012, the J & G Lau Family Meat Processing Center will open its meats store to the public, offering unique, Cal Poly grown or processed meat products. Primarily Cal Poly-raised animals will be harvested in the facility, including cattle, sheep, hogs, and poultry. A business plan is currently being drafted for the new center, which may also allow for custom orders.

Students will be able to experience a hands-on, integrated procedure of meat processing, food safety, and product development. Classes officially begin during winter quarter in January at the Meat Processing Center. If you’re interested in learning more about meat science, look for ASCI 211 in the course catalog.

26| Fall 2011

carrie tylerCarrie Isaacson

National Agricultural Communicators of Tomorrow

“Agriculture has such a powerful story to tell, the biggest hurdle is finding people who will listen. The best part of this position is that industry leaders and professionals are helping to arm me with the necessary tools I’ll need to be a strong advocate.”

Tyler Kamper

American Dairy Science Association—Student Affiliate Division (ADSA-SAD)

“Being involved with a national student officer team has given me the opportunity to develop my communication, leadership and professional skills.”

leadership beyond cal poly

Story by Tatiana Prestininzi

As college students, it’s important to

bear in mind that the degree is a

culmination of the effort you put into it.

These individuals have taken the initiative to get involved in some worthy organizations and are expanding

their professional toolkit in the process.

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leslie tatiana laurenLeslie Friend

National Collegiate Agriculture Ambassador

“Through this experience, I have been fortunate to gain a greater understanding of not only the agriculture industry, but also the way in which to communicate its message.”

Tatiana Prestininzi

National Collegiate Agriculture Ambassador

“Thanks to my experience as an ambassador, I have gained a greater understanding of the agriculture industry on a national level as well as expand my knowledge of national agriculture issues.”

Lauren Moss

National Collegiate Agriculture Ambassador

“One of the most valuable parts of this experience has been the networking opportunities. My presentation and communication skills have also evolved tremendously.”

cal poly

28| Fall 2011

InternshIpsThere are some pretty cool jobs in the agriculture

industry. one hurdle to overcome during a job hunt can be the competitiveness of obtaining one of these positions. Fortunately, we have good news: employers are hungry for Cal Poly students and graduates, and why wouldn’t they be? Not only does Cal Poly place a high importance on scholastic achievement, the hands-on approach to learning ensures student success in the work force. Here are four students who are already setting the agriculture industry on fire!

maloriealexMalorie Bankhead

Agricultural Communications MajoruSDA Intern in Washington, D.C. Agricultural Marketing Services, livestock and Seed Branch, Marketing Programs Division

I assisted with the approval and oversight of the Beef, Pork, Soybean, Sorghum, and lamb Check off boards in areas like producer communications and advertisements. Cal Poly’s learn by doing philosophy genuinely prepared me for this internship. The hands on work and the flexibility to create and implement my ideas in clubs and Cal Poly events helped me gain the experience I needed to thrive in the work place.

one of my most memorable moments from the internship was co-chairing the first ever Livestock and Seed Feed Families Social. This event brought in about fifty pounds of non-perishable goods for local food shelters as part of a uSDA-wide program to give back to those in need.

alex BassiAgricultural Business MajorDow AgroSciences operations Intern in Pontiac, Ill.

While I was working at Dow AgroSci-ences, my responsibilities included field data collection, IT work, technology testing, and coordinating presentations.

The ag business program at Cal Poly gave me the base knowledge to understand the company and its impacts on the agriculture industry. As a highly competitive agribusiness firm, Dow AgroSciences helped me apply what I had learned in the classroom to the real world.

one of the most satisfying parts of the job for me was the opportunity to spend time in another state and learn about farming operations in a predomi-nately corn and soybean area of Illi-nois. I was also able to attend the Farm Progress Show in Decatur, Ill., where several of my projects were on display.

28| Fall 2011

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InternshIps

carliemichelle

Carlie PerhamAnimal Science MajorCargill operations, Value Added Meatsretail Division in California, Mo.

During my internship, my main tasks were to reduce the amount of packaging waste accumulated by human and mechanical errors and provide sustainable solutions to packaging issues.

Probably the best preparation for this internship was Dr. Bob Delmore’s HACCP- Hazard Analysis Critical Control Points class for the Meat Industry.

The best memory I have is working with the employees in California, Missouri. I became good friends with my fellow interns and associates who worked beside me. Something I was not prepared for was the amount of adaptability and free range I was allowed with my project. It was very satisfying to come up with a plan for identifying, investigating, and solving problems, providing the data to support my decisions, and seeking out and speaking with as many people I could for their input in order to accomplish my tasks.

Michelle JimenezAgricultural Sciences MajorDole Quality Assurance Intern in Soledad, Calif.

While at Dole, I was charged with the development and enhancement of the Quality Assurance Training Module. This included the development of a standard operating procedure format, development of quality assurance training testing and the enhancement of the Quality Assurance Safety Program.

The nature of Cal Poly is all about being hands on. I was eager to try new experiences and thoroughly involve myself in learning all aspects of the Dole Value Added Processing operation.

The relationships I developed at Dole were what made my experience so satisfying. one of my most memorable experiences was working a special shift between 2:00 and 10:00 a.m. by choice. It was such a valuable and eye-opening experience and reinforced the respect I have for all the hard work that goes into the agriculture industry.

30| Fall 2011

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Bull testthe Cal Poly

“BuildiNg your BraNd”

Story and photo by Cortney Newby

55th

More than 400 ranchers, breeders, locals, Cal

Poly students and staff gathered Oct. 1-2 to take part in the annual Cal Poly Bull Test.

Students began the cumbersome planning process for this weekend months in advance. The actual Bull Test sale is just a portion of this two-day event. Students and advisors work to make this weekend a fun-filled, social, and educational occasion—while providing an opportunity for students to work with industry professionals and plan a successful event.

The weekend kicked off bright and early Saturday morning with the annual Field Day. The Field Day featured a trade show and comments from industry leaders and professionals.

Mike Hall, Cal Poly’s Beef Specialist, started the day with an introduction of the Bull Test sponsor representatives. Both John Toledo, former President of the California Beef Cattle Improvement Association, and Dr. Andrew Thulin, head of Cal Poly’s Animal Science Department, were on hand to share a few thoughts about the annual event. Thulin formally welcomed the crowd on behalf of Cal Poly and explained how the department is continuing to “build their brand” by staying on the leading edge of animal science technology.

After the welcoming statements, attendees heard from four guest speakers each representing different aspects of the beef industry. Tim Copper of the California Cattleman’s Association, Dr. Jim Gibb of Igenity, Dr. Eric Moore or Merck Animal Health and Stevie Ipsen of the National Cattleman’s Beef Association spoke about technology and the current state of the beef industry in California.

After enjoying a barbeque lunch, attendees gathered for

an interactive panel discussion. A panel of five experienced cattlemen

discussed ways to add value to calf crops. The panel included Elliott French of San

Benito Cattle Company, Mike Massey of Massey Livestock, Matt McKinney of Bently

Agrowdynamics, Ken Morrison of Morrison Ranch and Jerry Williams of Williams Livestock.

Panel members described their own operation and personal experience in the industry while providing suggestions for successful calf rearing protocol.

Saturday closed with a tri-tip dinner and social. Guests supported Cal Poly’s Young Cattlemen Club and Meat Science Club through a dessert and “Western Treasures” auction. The clubs received enormous support and raised over $8,000 - a true testament to the generosity seen every day in the agriculture industry.

Sunday’s bull sale was very successful. With 123 bulls sold, bringing an average price of $3,850, Sunday’s sale set a new, all-time high record. There were 150 registered buyers from across California and Nevada. The top selling bull, consigned by the Borges Angus Ranch, sold for $9,900.

The hard work of the students and their advisors made the Bull Test Sale Weekend an enormous success. Cal Poly’s dedication to the Bull Test was complemented by the co-sponsorship of the California Cattlemen’s Association (CCA) and the California Beef Cattle Improvement Association (CBCIA). With another great event in the books, it’s now time to begin plans for the 56th Annual Bull Test!

Brock Center for Agricultural Communication1 Grand AvenueSan Luis Obispo, CA 93407

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