JUNE/JLUY 2011
FOR BUSINESS
VOLUME 10, ISSUE 3
USA $3.95
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HOME
GROWN
THE EUGENE AREA ESTABLISHES ITSELF
AS A FOOD-PROCESSING HUB
THE EUGENE AREA CHAMBER OF COMMERCE: Celebrating…Promoting…Informing Business
Publisher
Banking on Your Terms
David Hauser, CCE
contents
Vicki Gray, Sr. V.P.
Lane County Business Development Team Leader
G reater Eugene
Editor
Susan G. Miller,
Director of
Publications &
Information Systems
J U N E /J U LY 2 0 1 1
Eugene Chamber
Executive Committee
Working
Capital
LLC
6
Eugene establishes itself as a thriving
center for the food processing industry
because of companies with both strong
family leadership and local networks.
Pictured: Mike Wooley of Long’s Meat Market,
Dick Turanski of GloryBee Foods,
Stephanie Gibson of Lochmead Dairy and
Dennis Herbert of Emerald Fruit & Produce.
Payroll
R emot e D ep osi t
Marvin Re’Voal, Chair
Pacific Benefit Planners
JUNE/JlUY 2011
COVER STORY >>
FOR BUSINESS
VOLUME 10, ISSUE 3
USA $3.95
CANADA $6.95
Sheryl Balthrop,
Chair-Elect
Gaydos, Churnside &
Balthrop PC
Ann Marie Mehlum,
Vice Chair
Summit Bank
Eric Forrest, Past Chair
Pepsi Cola Bottling of
Eugene
Advertising
Art direction and design by Asbury Design
www.asburydesign.net
It only makes sense that the business partners you deal with day in and day out,
like Pacific Continental banker Vicki Gray, are fluent in the language of your
business. At Pacific Continental, our bankers not only speak small business with
the agility of a CFO, they’re experts in delivering the financial services you need,
when you need them…on your terms.
EUGENE / SPRINGFIELD
PORTLAND / VANCOUVER
SEATTLE / BELLEVUE
Eugene Area
Chamber of Commerce
541.484.1314
Photography by David Loveall Photography
www.loveallphoto.com
HOME
GROWN
FEATURES
THERIGHTBANK.COM
$PAC-012_EugeneChamber_4C_7.375x4.8125_June2011.indd 1
Eugene Chamber members offer
a wide variety of places to eat and
catering services.
3/31/11 10:36 AM
PAC-012 ~ Eugene Chamber ~ 4C ~ 7.375” x 4.8125”~ June 2011 ~ Vicki Gray
Asbury Design
541.344.1633
Content Editor
THE EUGENE AREA ESTABLISHES ITSELF
AS A FOOD-PROCESSING HUB
12
541-686-8685
Design/Layout
Tracy Ilene Miller
THE EUGENE AREA CHAMBER OF COMMERCE: CElEBRATiNG…PROMOTiNG…iNFORMiNG BUsiNEss
Printing
TechnaPrint, Inc.
541.344.4062
14
COLUMNS/
DEPARTMENTS
Why the food processing industry
remains the local economy’s bread
and butter.
17
22
BUSINESS NEWS
15
SnoTemp Cold
Storage’s name
change brings a huge
shift in business.
OPINION:
Why a new future needs to
be built for the food industry.
Jason Lafferty
talks about
SnoTemp’s sucess
the past five years.
Page 15
Eugene Area Chamber
of Commerce
1401 Willamette St.
Eugene, OR 97401
541.484.1314
Open for Business:
A publication of the
Eugene Area Chamber
of Commerce (USPS978-480).
Open for Business is
published bimonthly
by the Eugene Area
Chamber of Commerce
in February, April, June,
August, October and
December. Circulation:
4,700.
Open For Business
© 2011
The subscription price
is $25, included in
membership. Periodicals
Postage Paid at Eugene,
OR.
ADVERTISER INDEX
12
19
8
14
16
21
6th Street Grill
bell + funk
Cafe Yumm
Cascade Health Solutions
Chambers Productions
Eugene Area Radio Stations
(EARS)
23
20
4
19
2
24
13
Eugene Airport
Evergreen Roofing
Hershner Hunter LLP
Imagine Group
Isler CPA
Kernutt Stokes Brandt
Marche
13
11
12
12
2
18
20
Mookie’s Northwest Grill
Oregon Community Foundation
Oregon Electric Station
Rodeo Steakhouse
Pacific Continental Bank
SCORE
Servicemaster
17
13
18
17
Siuslaw Bank
Soup Nation
Summit Bank
The Inkwell
POSTMASTER: Send
address changes to
Eugene Area Chamber
of Commerce, P.O.
Box 1107, Eugene, OR
97440-1107
YOUR CH A MBER WOR K ING FOR YOU
Eugene Chamber/Business Oregon
Provide Local Manufacturers
International Trade Assistance
SHE’LL HELP YOU
KEEP YOUR
The Eugene Chamber and Business Oregon recently
partnered to provide 30 area manufacturers and
exporters support and encouragement around
exporting Oregon products to the European Union
and Mainland China. The day-long program featured
one-on-one counseling with overseas representatives
for the European Union, Mr. John Worthington, IBT
Partners, based Paris, France and Paul Swenson, The
China Hand, based in Shanghai, China followed by a
seminar on trade opportunities in those regions.
Chamber Recognizes Local
Education Champions
INTELLECTUAL
PROPERTY
SAFE AND SECURE
Carrie Hellwig Christopher
ATTORNEY
In today’s business environment, some of your most valuable property may not have a physical address or sit in a
warehouse. Whether it’s an idea, a trademark, a strategic partnership, or a licensing agreement, it has material value, and
should be protected.
With intellectual property (IP) skills honed at one of Silicon Valley’s top law firms, there’s probably not a software or
patent license or a manufacturing agreement Carrie Hellwig Christopher can’t master. And as a general business and
transactions attorney who has worked in-house for technology companies, she melds the high-level thinking of IP law with the
day-to-day practicalities of business, enabling clients to effectively manage risk and accomplish their business objectives.
Whether your business is global or homegrown, on-line or in development, it’s reassuring to know you don’t have to go to
Portland to unlock expert IP advice and protection.
Focus on your business and leave the legal issues to us.
180 East 11th Avenue
4 OPEN FOR BUSINESS
|
|
Eugene, Oregon |
97401
|
541-686-8511
EUGENE AREA CHAMBER OF COMMERCE
|
hershnerhunter.com
ACE Award winners from the Bethel School District
gather after the event.
John Worthington, IBT Partners; Alexa Hamilton,
Business Oregon; Dana Shannon, Business Oregon; Paul
Swenson, The China Hand.
Over 500 local educators, business and
community leaders turned out last month for
the 6th Annual A Champion in Education (ACE)
Awards ceremony. Spearheaded by the Eugene
and Springfield Chambers of Commerce and
presenting sponsor Oregon Community Credit
Union, the ACE Awards honor administrators,
classified staff, teachers and volunteers in the
Bethel, Eugene and Springfield school districts.
Thanks to the generous donation made by
Oregon Community Credit Union, each ACE
Award winner receives a monetary award for
their school. Over the past six years the event has
provided over $70,000 in financial support to
schools throughout Eugene and Springfield.
Eugene Chamber Excels at Business-to-Business Networking Opportunities
Networking is one of the most crucial skills any
growing business must have. It is an effective
and inexpensive way to grow business by
meeting the key people who could become your
clients, suppliers and support systems. That
is why the Eugene Chamber provides over 80
quality networking events and opportunities
each year. Last month‘s Greeters Showcase
and After Hours that featured 66 exhibitors
and more than 600 attendees was yet another
example of the Eugene Chamber’s ability to
provide outstanding opportunities for business
connections.
InnSight Management Group was one of the exhibitors that welcomed
Showcase attendees to their booth.
J U N E /J U LY 2 0 1 1
|
OPEN FOR BUSINESS
5
COVER STORY
Local
Market
Eugene establishes itself as a thriving
center for the food-processing industry
because of companies with both strong
family leadership and local networks
I
By Tracy Ilene Miller
Photo by David Loveall
n the late 1980s, more than a recession gave local
beef ranchers little incentive to raise livestock. The health
movement that hit the country rejected beef, and negative
news coverage on its consumption hit the industry hard. It
wasn’t until the early 1990s, says Mike Wooley of Long’s
Meat Market, that some benefits of eating meat and the
nutrients it provided led to a consumer turnaround. By
then, Wooley says, meat processors close to home had shut
down and the ranchers were few.
“It got to a point that there wasn’t a reason to raise
livestock,” Wooley says. “And we didn’t have processors close to the Eugene
boundary — both closed down for a period of time.”
A decade later, once consumption of beef shot back up, the two proces-
sors — Mohawk Valley Meat and Bartels Meat Company — close to home
did open again, and Wooley made a commitment to support them any way
he could, to ensure their viability.
“It is important to have those facilities within our boundaries so we are
not having to buy from California,” Wooley says. And that goes for the local
Dick Turanski of
GloryBee Foods,
Dennis Herbert of
Emerald Fruit &
Produce, Stephanie
Gibson of Lochmead
Dairy and Mike
6 OPEN FOR BUSINESS
Wooley of Long’s
Meat Market.
ranchers as well. “We set out to do as much locally as we could with them, and
now we’ve secured strong relationships with ranchers. It has got to the point
|
EUGENE AREA CHAMBER OF COMMERCE
where they could sell to a bigger processor,
were the financial investors of Lochmead
processing plant for the past two and half
it to create electricity. Operation began late
but they say, ‘I want to take care of you.’ You
Farms, Stephanie Gibson counts herself as
years and ran the ice cream room for one and
last year, with a design to produce enough
a half years before that.
electricity to power 300 homes.
have to feel pretty good about them wanting
one of the highly involved fourth-generation
to take care of your business that way.”
relatives (sandwiched between the third-
The kind of care and attention the compa-
“In Junction City, we grew up among
generation owners and the fifth-generation
ny, which employees more than 500 people,
farmers who appreciate the land, and have a
Our community, Wooley says, is strong
in protecting its own and supporting its
up-and-comers) running the company and its
wants to practice is what makes Oregon
value all their own,” Gibson says. That value
businesses, and that’s not only in ranching
interests.
and Eugene the perfect place, Gibson says,
included an appreciation of calculated risk,
because this region is focused on taking care
like investing in technology, solar panels at
of the land.
the Dari Marts, biodigesters — and accepting
and meat processing. The food production
Those interests include a farm, which
businesses of Lane County have survived and
launched it all in 1941, a dairy of 660 cows,
thrived in part because they are largely made
a dairy processing plant, more than 40 Dari
“You don’t have to be extremist to do the
new products.
up of family businesses working together in
Mart convenience stores and the more re-
right thing, to be smart in your management
So, although Lochmead Farms maintains
what is an evolving, growing industry of com-
cent additions of Luna and Larry’s Coconut
and daily operations,” Gibson says, “and peo-
its own line of dairy and milk products, it
panies that rely on each other and other com-
Bliss and Cousin Jack’s Pasty Company. The
ple are thrilled that we can provide power for
jumped aboard the alternative milk market
company built the dairy processing plant and
300 homes off our cows. Not all communities
in its infancy, making dairy-free desserts for
As well, it is in the story of each of these
opened it, along with five Dari Mart stores,
would support that.”
local companies Turtle Mountain, for more
family businesses that their size and ability
in October 1965 to answer one of their first
Gibson refers to the problem that troubles
to change, in that distinctively independent
business challenges – having more milk than
all dairies – manure waste – that Lochmead
way of Oregonians, enabled them to hit a
it could sell. So, the decision was to bottle and
Farms has dealt with in a way that marks it as
“Through our fathers we have supported
munity partners to stay strong and prosper.
right path to innovation at opportune times
in their histories, to ensure their longevity.
A tradition of sustainability
Including the great-grandparents who
than 20 years, and Luna & Larry’s Coconut
Bliss, which the dairy now owns.
true innovator in its industry. The company
the entrepreneur,” Gibson says of the third
“The customer could then understand the
contracted with Washington, D.C.-based
generation, Buzz, Mike and older brother,
complete chain that we were attentive to,”
Revolution Energy Solutions to build an
Jock. “We are not scared to try something
says Gibson, who besides growing up in the
anaerobic digester at the dairy that captures
different. We’ve run almond, rice, coconut,
business has been general manager of the
the methane gas from the manure and burns
and hemp; we like the challenge.”
sell it themselves.
The company makes intentional decisions
“You don’t have
to be extremist
to do the right
thing, to be
smart in your
management
and daily
operations
and people are
thrilled that
we can provide
power for 300
homes off our
cows. Not all
communities
would support
that.”
that connect it to the community it lives
in, Gibson says. So while it expands, it also
®
EUGENE AREA CHAMBER OF COMMERCE
son’s, Safeway and Fred Meyer became bigger,
Herbert says, it forced out the independent
grocer, prompting Emerald to shift gears.
“We started focusing on food service,
restaurants, schools, hospitals — and then
we expanded our area, too,” Herbert says.
“We now deliver to a larger radius, and to
McDonald’s Wholesale, which covers a larger
delivery radius than we do.”
Emerald delivers as far south as Roseburg;
north, to Sweet Home and Corvallis; east, to
Oakridge; and west, to the coast, as far as
Coos Bay.
“We expanded delivery area, and we expanded our line, what we included, to make it
more appealing to a restaurant, so they could
order not just produce but dry goods and
French fries/frozen goods, as well,” he says.
Herbert says the next big challenge for his
business is the national restaurant chains.
Paralleling the situation with the grocers,
Herbert says the chain restaurants rely on
outside the local area, and instead buy in
limit it sets on distribution.
ideas and even sometimes going to borrow a
Portland or Seattle. That has pushed Emerald
cup of sugar, so to speak, when they’ve run
harder to get involved in the community and
out of an ingredient.
to support farmers and other organizations
to be the cost leader, the cheap guy on the
“Eugene is a Mecca for food processors,”
market,” Gibson says. “We believe in quality,
Gibson says, “and that provides a way to net-
“We’ve had good, strong relationships
and there is a lot that comes with it.”
the best it can.
work with local companies, so you don’t have
with our local growers for years,” Herbert
By keeping itself small, Gibson says, the
to go outside of the state to buy [ingredients].
says. “Like when we say that we are using
company can pay good attention to training
We have a networking system, and we sup-
local corn, for instance, we have three or four
and supporting its employees, to providing a
port each other.”
local corn growers, and we advertise when an
item is local. Our customers know what they
personal touch to its customers and to ensuring a fresh product.
Maintaining that local connection
are getting.”
“Our brand is local, and that is the impor-
Dennis Herbert experienced the close
But produce is a tough business, Herbert
tant thing,” Gibson says “For us, it’s a perish-
industry relationships Gibson refers to when
says. Not only do customers think the pro-
able product, and we can say it is the freshest.
he joined Emerald Fruit & Produce six years
duce should be perfect, but people perceive
Our dairy is only four miles from where we
after his father established the company in
that “grown locally” means “priced cheaper.”
process, and we can get it to our customers
1962. He was 14 years old when the concrete
“Some of those megafarms in California
in 48 hours.”
footings were poured, and now, he’s president,
have so much acreage that they can produce
his brother Randy is vice president and their
quite a bit cheaper than with the 20, 40, and
two sons and cousins work there, as well.
60-acre farms,” Herbert says. “We try to edu-
As a result of that local focus, Lochmead
|
But as the regional chains such as Albert-
panies, passing along customers, sharing
making intentional decisions. We don’t try
Look for us
on Facebook!
markets such as Mayfair’s and Harold’s.
freshness, which comes at some cost for the
“We believe strongly in our morals and
Café Yumm! partners with local
farmers to serve organic beans
in every Yumm! Bowl.™
Emerald delivered produce to independent
existing food distribution relationships
maintains its attention to high quality and
®
8 OPEN FOR BUSINESS
Stephanie Gibson
Lochmead Farms
stores were the company’s number one focus.
Farms has developed strong relationships
with many other local food-producing com-
When he started, Herbert says grocery
cate that it is better to buy local, the flavor
J U N E /J U LY 2 0 1 1
|
OPEN FOR BUSINESS
9
is better and for freshness, but it is also not
cheaper.”
But that doesn’t stop Emerald from favoring the local farmer and working harder to get
their products distributed, like in the Farm to
School Program the Bethel and Springfield
school districts have opted into, to get as
much local produce into school food. That
prompted Emerald to craft plans to get more
items delivered in winter. They now work,
for instance, with local producers such as
Thistledown Farms to pick the berries when
they are at their best in summer, process the
“I think it is
important
to keep our
local economy
thriving,
and we can
basically do it
all here.”
– Dennis Herbert
Emerald Fruit & Produce president
Herbert also credits the Willamette Farm
and Food Coalition for paving the way for
west needs,” Turanski says.
GloryBee is currently consolidating its
operations and making itself more efficient,
Turanski says, as it moves this month its
distribution, warehousing, sales, and factory
store to a new, larger facility on Airport Road,
while keeping its operations and production
on Seneca Road.
“We’re looking to create a new venture,
a destination point, creating this history of
beekeeping, and how ancient candlemaking was done, and a history of cosmetics,”
Turanski says. “We’d like to see it as a place
excess and then get them to Emerald for storage and distribution in winter.
around what Eugene and the Pacific North-
ing on the day I said. My customers knew
for people to come in and learn about ancient
when I was coming,” Turanski says. His first
crafts and more, to come to a unique destina-
orders were tiny, though.
tion.”
many of these programs, and for helping con-
“I was selling honey to Springfield Cream-
nect local distributors and growers to schools
ery before they were doing business,” Turan-
Building sustainability from
and institutions. Essentially, Herbert says,
ski says. “When Sue [Kesey] wasn’t getting
integrity
it’s the kids of his parent’s generation who
sufficient enough supply from California, I
A function of being around for a long time,
he’s now dealing with, and to keep the com-
was able to sell $5 tins when I picked up my
says Mike Wooley of Long’s Meat Market, is
munity close and tied together, it’s important
yogurt, and I’ve been selling to them for more
that you see the waves in an industry, where
to go to bat for these businesses.
than 35 years.”
it spikes, drops and plateaus. He experienced
“I think it is important to keep our local
In those days, it was buckets of honey
economy thriving, and we can basically do it
being delivered, and now its 16 or 17 tractor-
all here,” he says.
trailer loads of honey and other ingredients
Now the shop is grossing in the millions,
that make up the full-service bakery and
Wooley says, having topped $1 million eight
Making a company from the
food ingredient supplier GloryBee added
years ago, and is supporting eight full-time
beehive up
to its business in the second phase of its
and three part-time employees. That success
development in the 1980s, after it gave up
is due in part to the market, but also to the
manufacturing beekeeping equipment.
relationships Wooley has built over the years.
When Richard Turanski gives a presentation about his business, GloryBee Foods, he
one of those periods in the 1980s, where the
shop downsized to only two employees.
says inevitably he talks about the people in
But no matter the many expansions that
“Customers know what we stand for. They
his life who have helped him get to where
developed from its core honey business, an
know we’re fair; there is a trust built over
he is, overseeing a company with more than
organizing factor for GloryBee — which
time,” he says.
150 employees and five locations (that will
includes in leadership his wife, a son, two
That goes for his suppliers as well. When
soon consolidate to two), and the receptivity
daughters, and a son-in-law — is the atten-
food, fuel and feed prices started rising,
of the Pacific Northwest to a natural foods
tion to the market demands of this region.
Wooley had a rancher call to ask if it was all
company.
The company has focused on serving the
right to raise his prices.
Pacific Northwest with what it wants, a full
“When the guy who is raising the cattle is
selection of conventional and organic food
asking me if it is okay, you know there is trust
Turanski’s main competitor for honey
ingredients, but also mail order of beekeep-
there. We’ve become family. They know we’re
when the business started in the mid 1970s
ing, candlemaking, soapmaking, skincare
going to take care of them,” Wooley says.
was a store in West Eugene that would just
ingredients and HoneyStix. It’s been Glory-
It’s that sense of community that, no
run out at some point, Turanski says, and
Bee’s ability to catch trends in their infancy
doubt, is a big part of what sustains the lo-
customers were out of luck until it was re-
that related to the Pacific Northwest that has
cal food producing and distributing industry
stocked.
helped it achieve its success.
— and encourages it to continued growth in
“The Pacific Northwest was open for a
business like mine at the time,” he says.
“I built my business on reliability, deliver-
“Most of the business has developed
Lane County.
Eugene Area
Chamber of
Commerce
10 OPEN FOR BUSINESS
|
EUGENE AREA CHAMBER OF COMMERCE
$700,000
$70,000
Find more value. Owning an exotic car that goes zero to sixty in a heartbeat would no doubt be exhilarating.
For that same feeling on a grander level, you could use a fraction of those dollars to give hundreds of kids the
educational support they need to really accelerate. The Oregon Community Foundation can help you create a
charitable fund for the causes you care most about. Learn more at 541.431.7099 or visit us at www.oregoncf.org.
Savor the local flavors of the Eugene area
McDonald’s Restaurants
55 River Rd., Eugene
1580 Coburg Rd., Eugene
1910 W. 6th Ave., Eugene
2855 Willamette St., Eugene
659 E. Broadway, Eugene
3555 W. 11th Ave., Eugene
2125 Cubit St., Eugene
Abby’s Legendary Pizza #14
(541) 689-0091
1970 River Rd., Eugene
www.abbys.com
McGrath’s Fish House
(541) 342-6404
1036 Valley River Way, Eugene
www.mcgrathsfishhouse.com
Roaring Rapids Pizza Co.
(541) 988-9819
4006 Franklin Blvd., Eugene
www.rapidpizza.net
Rodeo Steak House & Grill
(541) 998-1197
495 Holly St., Junction City
www.rodeosteakjc.com
Mookie’s Northwest Grill
(541) 744-4148
400 International Way ste 150, Springfield
www.mookiesgrill.com
Rogue Ales Public House
(541) 345-4155
844 Olive St., Eugene
www.rogue.com
Restaurant and Catering
Mulligan’s Pub
(541) 484-1727
2841 Willamette St., 97405, Eugene
Sixth Street Grill
(541) 485-2961
55 W. 6th Ave., Eugene
www.sixthstreetgrill.com/
541-744-4148 | www.mookiesgrill.com
Adam’s Sustainable Table
(541) 344-6948
30 E. Broadway, Eugene
www.adamsplacerestaurant.com
Agate Alley’s Laboratory
(541) 953-7646
2645 Willamette St., Eugene
www.agatealley.com
Ambrosia
(541) 342-4141
174 E. Broadway, Eugene
www.ambrosiarestaurant.com
•PRIME RIB •STEAKS •FRESH FISH
•VEGETARIAN •CHICKEN •PASTA
• COMFORT FOOD
Ax Billy Grill & Sports Bar at the DAC
(541) 484-4011
999 Willamette St., Eugene
www.downtownac.com
Big Green Events/Wild Duck Catering
(541) 485-3825
725 W. 1st Ave., Eugene
www.biggreenevents.com
Boulevard Grill & Event Center
(541) 686-2020
2123 Franklin Blvd., Eugene
www.theboulevardeugene.com
27 East 5th, Eugene • Reservations accepted 541-485-4444
www.oesrestaurant.com
SUNDAY GOURMET
Wine & Dine on Sunday Nights
Just $10 from our special Sunday Gourmet menu
(541) 485-2961 • 55 West Sixth Avenue, Eugene
www.sixthstreetgrill.com
12 OPEN FOR BUSINESS
|
Red Lobster
(541) 343-3811
1085 Valley River Way, Eugene
www.redlobster.com
When you’re looking for a great place to eat or catering
for your next event, check out these Eugene Chamber
members. You can find out more information by visiting
the Chamber’s web site, www.eugenechamber.com and
searching “restaurants” or “caterers” in the on-line directory.
Burger King/Mt. Hood Restaurants,
Inc.
(503) 906-1290
16500 NW Bethany Ct. ste 150,
Beaverton
Cafe’ Yumm!
(541) 681-9298
456 Charnelton St., Eugene
Cafe’ Yumm! - Broadway
(541) 344-9866
730 E. Broadway, Eugene
Cafe’ Yumm! - Delta Center
(541) 684-9866
1005 Green Acres Rd. ste 107, Eugene
Cafe’ Yumm! - Oakway Center
(541) 465-9866
130 Oakway Center, Eugene
Cafe’ Yumm! - The Meridian
(541) 686-9866
1801 Willamette St. ste 140, Eugene
www.cafeyumm.com
EUGENE AREA CHAMBER OF COMMERCE
Carl’s Jr.
(541) 342-6557
3663 W. 11th Ave., Eugene
686 E. Broadway, Eugene
25 Silver Ln., Eugene
296 Coburg Rd., Eugene
Carte Blanche Caterers
(541) 554-9088
www.cbsoup.com
Chapala Mexican Restaurant, Inc.
(541) 683-5458
68 W. 29th Ave., Eugene
www.chapalamex.com
Cornucopia Restaurant & Catering
(541) 485-2300
295 W. 17th Ave., Eugene
www.eugenecatering.com
Davis Restaurant & Bar
(541) 485-1124
94 W. Broadway, Eugene
www.davisrestaurant.com
Excelsior Inn & Brindiamo Catering
(541) 342-6963
754 E. 13th Ave., Eugene
www.excelsiorinn.com
Hole In The Wall Barbecue
(541) 683-7378
3200 W. 11th Ave., Eugene
www.holeinthewallbbq.com
King Estate Winery
(541) 942-9874
http://www.kingestate.com
Marche’ Cafe
(541) 683-2260
296 E. 5th Ave. ste 226, Eugene
www.marcherestaurant.com
Marie Callender’s Restaurant
(541) 484-7111
1300 Valley River Dr., Eugene
Market Catering
(541) 345-9366
1401 Villard St., Eugene
www.marketofchoice.com
Mazzi’s Italian Food
(541) 687-2252
3377 E. Amazon Dr., Eugene
www.mazzis.com
Newman’s Fish Company
(541) 344-2371
1545 Willamette St., Eugene
Oakway Catering
(541) 343-3088
www.oakwaycatering.com
Nacho’s
(541) 485-6595
1190 City View, Eugene
www.nachosrestaurant.com
Oregon Electric Station
(541) 485-4444
27 E. 5th Ave., Eugene
www.OESRestaurant.com
Oregon Electric Station Catering Service
(541) 342-1932
140 E. 5th Ave., Eugene
www.OESRestaurant.com
Original Roadhouse Grill
(541) 746-6000
3018 Gateway St., Springfield
www.originalroadhousegrill.com
Osteria Sfizio
(541) 302-3000
105 Oakway Center, Eugene
Outback Steakhouse
(541) 746-7700
3463 Hutton St., Springfield
www.outback.com
Qdoba Mexican Grill
(541) 343-2720
840 E. 13th Ave., Eugene
www.qdoba.com
400 International Way Springfield, OR
Steelhead Brewery & Cafe
(541) 686-2739
199 E. 5th Ave., Eugene
www.steelheadbrewing.com
Sweet Basil Thai Restaurant
(541) 284-2944
941 Pearl St., Eugene
www.sweetbasileug.com
SweetWaters on the River
(541) 341-3462
1000 Valley River Way, Eugene
sweetwaters.valleyriverinn.com
The Old Pad
(541) 686-5022
3355 E. Amazon Dr., Eugene
www.theoldpad.com
The Vintage Cafe, Inc.
(541) 349-9181
837 Lincoln St., Eugene
www.thevintageeugene.com
The ‘wich House
(541) 434-9424
840 Willamette St., Eugene
IT’S A SOUP-CENTRIC
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Full Espresso Bar! Open 7am M-F, Sat. 9-3
 525 High Street  (541) 683-1999  Like us on
J U N E /J U LY 2 0 1 1
|
acebook 
OPEN FOR BUSINESS
13
F ood p rocessing
Local economy’s bread and butter
Food processing remains
one of the most stable
business enterprises
By David Zepponi, president, Northwest Food
Processors Association
ful natural resources. In more recent times,
Throughout the recent economic down-
history does repeat itself as farming and food
turn, food processing has been the only
processing has been challenged by the fast
manufacturing sector to grow jobs in Oregon,
moving, high-return — and much sexier —
perplexing policy pundits statewide. Food
industries of high tech and dotcoms.
processing added nearly 1,500 jobs in each
For more than 150 years, the Northwest
food processing industry has been a mainstay of the Northwest economy. Records
show that canning of salmon, for instance,
was present in the Puget Sound supporting
Farming in the Oregon Territories was the
choice of the families on the Oregon Trail,
separating them from young, single men
heading to the boom-and-bust gold fields in
California. The sturdy stock settled in the
Eugene area, working the land and bounti-
of the past two years, providing a foundation
of employment for many of our communities
stable and consistent busi-
and much needed taxes to support commu-
ness enterprises, growing
nity services. The industry provides stable,
on average approximately 2
well-paying jobs in many forms.
percent per year and provid-
Food processing is a foundational bread-
ing positive returns nearly
and-butter industry that diversifies the
every year on record. Why?
economy and bridges the gap between the
Because everyone has to eat. Although food pro-
emerging and more volatile industries, en-
cessing offers little of the glamour that higher-
suring the sustainability of the community.
profile industries do, it offers stable returns and
Food production does very well in the Wil-
a clean industry, owing to the progressive and
lamette Valley, and the industry is finally
creative people in our region concerned with
being recognized for its staying power and its
community and ecology.
importance to the state’s economy.
the Hudson Bay Company at the time of the
early 19th century Northwest exploration.
Food processing has
always been one of the most
David Zepponi
BUSINESS THEN AND NOW
Eugene Area
Chamber of
Commerce
Making life better at work
Cascade Health Solutions
offers comprehensive
programs that help business
owners and managers
promote employee health
and safety on and off the job.
SnoTemp General Manager Jason Lafferty, Business Information Manager Paula Lafferty and Human Resources Manager Caroline
Lafferty have watched the company grow and double its number of employees during the past five years.
Shifting business
for enduring results
Primary Care Clinic
■
Occupational
Health Program
■
■
■
■
■
■
14 OPEN FOR BUSINESS
|
Occupational Medicine
MedExpress
Physical & Occupational Therapy
Corporate Health & Wellness
DIRECTION for Employee
Assistance
Onsite Occupational Health
EUGENE AREA CHAMBER OF COMMERCE
■
■
Membership-based primary care
for as low as $45/month
Physicals, routine office visits –
even mental health services
Pre-existing conditions welcome
541-228-3100 www.cascadehealth.org
2650 Suzanne Way, Suite 200, Eugene
Eugene Freezing & Storage remakes itself
and watches business grow
generation of this company that has not only experienced a
name change but a huge shift in its business that now serves as
“the industrial infrastructure for local frozen and refrigerated
By Tracy Ilene Miller
food processors,” Lafferty says.
The first thing that’s different is the name. Fifty years ago, the
Lafferty says SnoTemp distributes approximately 90 percent
company was Eugene Freezing & Storage, which last year became
of the organic frozen desserts in the country made from cow,
SnoTemp Cold Storage, to match the name of the second facility
goat, hemp, soy and coconut milks. That’s a big change from 10
built in Albany in 1975.
years ago, he says, when the company served as a bulk commod-
“We couldn’t take the name to Albany,” says general manager
ity warehouse for vegetables and fruits. The vegetables would
Jason Lafferty, “and we were struggling to market two names.
come to the facility during harvest, the inventory would build
We decided to bring it under one name because it was causing
up and then be drawn down throughout the year as it was dis-
confusion.”
tributed to the end customer.
Lafferty is one of six family members who make up the third
But the same good attention to bulk commodity storage that
J U N E /J U LY 2 0 1 1
|
OPEN FOR BUSINESS
15
established the company as a name to trust
for more than 40 years in cold storage served
it well when it was time for the company to
remake itself.
What helped this evolution was the 7 per-
“We have invested a
lot into technology
and we have doubled
our employment ...”
cent increase each year throughout the 2010s
– Jason Lafferty,
SnoTemp general manager
of the frozen dessert market nationwide, and
the huge contribution that Eugene-based
companies made to those sales. Names that
their success and provide them the cold storage needs they have.”
of finished product in 2003 to storing thousands a few years later, when those businesses took off. The new partnership was on its
way. The company turned a corner, investing
distribution. And, it changed its name.
“We have invested a lot into technology,”
he says, “and we have doubled our employment in the last four to five years, adding
ness (in some cases nationwide) originated
Before then, the majority of business for Eu-
a night staff to process orders and adding
here, including Luna & Larry’s Coconut Bliss,
gene Freezing & Cold Storage was tied to the
administrative staff.”
Turtle Mountain, Lochmead Dairy and Or-
Agripac cannery and Chef Fransisco, a maker
Ten year years ago, SnoTemp was at 15 em-
egon Ice Cream (makers of Julie’s Ice Cream).
of processed soups and sauces. By 2000, the
ployees, now there are 35, 10 of whom were
“Many of the frozen desserts are made
former had gone bankrupt, and the latter, a
added last year to accommodate the growth.
here in Eugene, and they’ve become a sig-
subsidiary of Heinz Foodservice, had moved
redistributes the pints on mixed pallets to
to Pennsylvania.
A majority of the business for Eugene
Freezing & Storage was gone.
Lafferty says the companies have grown
together, and trust and flexibility were cornerstones of their mutual success.
“We had to trust each other and be flexible
“We had a hole to fill,” Lafferty says.
with each other as we learned our lessons and
“There is a cluster of ice cream manu-
Drawing on relationships with local mak-
got better,” he says. “I think from a manu-
facturers that really blossomed since about
ers of frozen desserts, having stored their
facturing standpoint, the ice cream folks got
2005,” Lafferty says. “They have hit their
raw ingredients at times, the family business
better, and we matched them. It has meant
stride together, and we are here to support
made a leap from maintaining a few pallets
growth based on those relationships.”
ship to customers nationwide.
Photos appear left to right from top
to match the complex needs of nationwide
That new synergy came at a good time.
to SnoTemp packaged in cases, which then
Promotions/New Hires
in the infrastructure and human resources
have become associated with frozen good-
nificant portion of our business.” They come
BUSINESS NEWS
Eugene Area
Chamber of
Commerce
Watkinson Laird Rubenstein Baldwin &
Burgess, PC, announced a new shareholder,
Jaclyn Semple, and the addition of a new
associate, Jane M. Yates.
www.wlrlaw.com
The Lane Community College Foundation
named two new members to its board of
trustees. Rosie Pryor, Oregon Community
Credit Union, and Donald Rainer, Ferguson
Wellman Capital Management Inc., joined
the board that oversees fundraising and
scholarship initiatives.
www.lanecc.edu
Michael Mercer joined
Summit Bank as vice
president, commercial
lending. Mercer has more
than 25 years of banking
experience, including
branch management,
commercial lending and wealth management.
www.summitbankonline.com
How Low Can You Go?
Mortgage rates are at a historic low! Call Siuslaw Mortgage
today to inquire about a new home purchase or to refinance your
existing loan. Loan decisions are made and serviced locally.
Siuslaw Mortgage
4780 Village Plaza Loop
Suite 200
Eugene, OR 97401
541.683.2400
siuslawmortgage.com
All In-House
All at The Ink Well
The Hilton Eugene &
Conference Center
welcomes Grace Godfrey,
catering manager, and
Kati Nordstrand, sales
manager specializing
in the association and
military markets. Natasha Baker has been
promoted to social sales manager.
www.eugene.hilton.com
Marketing Made Easy
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Ave
19700 SW Teton
Tualatin, OR 97062
Ave
19700 SW Teton
Tualatin, OR 97062
Ave
19700 SW Teton
Tualatin, OR 97062
Ave
19700 SW Teton
Tualatin, OR 97062
Ave
19700 SW Teton
Tualatin, OR 97062
Ave
19700 SW Teton
Tualatin, OR 97062
Ave
19700 SW Teton
Tualatin, OR 97062
Ave
19700 SW Teton
Tualatin, OR 97062
Ave
19700 SW Teton
Tualatin, OR 97062
Glenda Mock has joined
Jones & Roth Retirement
Plan Services as the new
client services coordinator.
Mock is located in the
Eugene office but will
serve clients throughout
Ave
19700 SW Teton
Tualatin, OR 97062
Ave
19700 SW Teton
Tualatin, OR 97062
Ave
19700 SW Teton
Tualatin, OR 97062
Ave
19700 SW Teton
Tualatin, OR 97062
BusiNew
Thet Not
...bu
Ave
19700 SW Teton
Tualatin, OR 97062
!
503.218.1211
nessin
BusiNew
AveNot
SW Tetont
The
19700
...bu
Tualatin, OR 97062
!
503.218.1211
The Business
Ave
19700 SW Teton
Tualatin, OR 97062
503.218.1211
Ave
19700 SW Teton
Tualatin, OR 97062
503.218.1211
Ave
19700 SW Teton
Tualatin, OR 97062
503.218.1211
Ave
19700 SW Teton
Tualatin, OR 97062
503.218.1211
Ave
19700 SW Teton
Tualatin, OR 97062
503.218.1211
Ave
19700 SW Teton
Tualatin, OR 97062
503.218.1211
Ave
19700 SW Teton
Tualatin, OR 97062
the West Coast.
www.jrcpa.com
541-342-7871 • WWW.THE-INK-WELL.COM • ORDERS@THE-INK-WELL.COM
16 OPEN FOR BUSINESS
|
EUGENE AREA CHAMBER OF COMMERCE
J U N E /J U LY 2 0 1 1
|
OPEN FOR BUSINESS
17
BUSINESS NEWS
After 30 years,
Arnold Gallagher Percell
Roberts & Potter, PC,
announced that Howard
Feinman has joined
the firm. Feinman has
practiced in the Eugene
community for more than
30 years.
www.arnoldgallagher.com
Laurel Hill Center announces new board
member Lt. Jennifer Bills, Eugene Police
Department, and board officers: Thomas
Fauria, president, Cascade Health Solutions;
David Burtner, vice president, Interlight,
Inc.; Eduardo Sifuentez, secretary, U.S.
Department of Labor; and Andy Dinger,
Dinger and Johnson Insurance and Financial
Services. Mary Alice Johnston was
celebrated for her 35th year as executive
director.
www.laurel.org
Pacific Continental Bank
announced the following
promotions: Vicki Gray
to senior vice president,
downtown Eugene;
Amanda Mombert to
assistant vice president,
Springfield office; Sarah Karigan to
consumer banking officer, Springfield office.
www.therightbank.com
WHEN
IT’S
SHOW
TIME.
Travel Lane County’s
president and CEO, Kari
Westlund, took home
top honors at the Oregon
Tourism & Hospitality
Industry Achievement
Awards ceremony.
www.travellanecounty.org
MOVE UP
541.684.7500
SuMMITbaNkONlINE.cOM
96 EaST brOadWay
Part of the Summit team (left to right):
Mike Mercer, ashley Horner,
Patti Stahr and craig Wanichek.
18 OPEN FOR BUSINESS
|
EugENE, Or 97401
Ray Wilson and Darin Hales have joined
the management team of Willamette
Valley Restoration. Wilson will manage the
daily operations of the company, and Hales
will focus mainly on the operations of the
Contents Division.
www.wvrestoration.com
Steven Nofziger joined
Hershner Hunter
LLP as an associate
attorney. His practice
will focus on employee
benefits, taxation and
business formation and
organization.
www.hershnerhunter.com
EUGENE AREA CHAMBER OF COMMERCE
New times call for new thinking.
it was time
David Funk, formerly of Funk/Levis,
for a change
dedicated to developing and
has joined Jen Bell to form
bell+funk, a new marketing firm
implementing communication
strategies for a new world.
David’s branding and creative skills,
combined with Jen’s experience as a
strategic planner for national brands
Home Federal Bank is
pleased to announce
the promotion of Sidney
Crenwelge to vice president
and special assets manager
in Eugene. Cindy Crowther
has been promoted to vice
president. Michael Donaca has been appointed
vice president and commercial relationship
manager for the western Oregon region.
Home Federal Bank is alo pleased to announce
the appointment of James “Jim” Mieloszyk
as vice president and commercial relationship
manager. Brian Carlin was appointed senior
vice president and director of bank operations.
www.myhomefed.com
bring unparalleled expertise
to marketing communications.
Give us a call.
One East Broadway, Eugene, OR 97401
(541) 653-8969  bellandfunk.com
Rosaria Haugland has
been named one of four
Outstanding Alumni Award
recipients by the American
Association of Community
Colleges. She has served
on the Lane Community
College Foundation board of trustees since
2004 and is a member of the foundation’s
leadership team for the Opening Doors
campaign. Haugland received a Distinguished
Alumni Award from Lane Community College
in 2010.
www.lanecc.edu
PeaceHealth Laboratories
announced the appointment
of Kirk Erickson as vice
president of sales and
marketing.
www.peacehealthlabs.org
Kimberly Andrews Espy, a clinical
neuroscientist and associate vice chancellor for
research at the University of Nebraska-Lincoln,
will become vice president for research and
innovation and dean of the Graduate School at
the University of Oregon in July.
www.uoregon.edu
Rex Ballenger has been named managing
principal broker at John L. Scott Real Estate.
He is a graduate of the chambers’ Leadership
Eugene-Springfield program.
www.johnlscott.com/eugene
graphics
Signs. Banners. Tradeshows.
ImagineGroup.com
fleetgraphics
photographics
Vans. Trucks. Wraps.
People. Places. Products.
990 Garfield • Eugene, OR 97402 • 541.485.2994
J U N E /J U LY 2 0 1 1
|
OPEN FOR BUSINESS
19
BUSINESS NEWS
Citizens Bank announced
April Hodgson as
commercial loan officer at
the Junction City office.
www.citizensebank.com
KPD Insurance was recently recognized
as one of Oregon Business magazine’s 100
Best Companies to Work for in Oregon.
KPD ranked 16th in the Medium Companies
category of between 35 and 99 employees.
www.kpdinsurance.com
Kendall Lexus welcomed
Chris Frank to its sales
team. She brings with
her more than 11 years of
luxury automotive sales
experience.
www.kendallauto.com
Dawn Brandon has joined
AdPro as marketing
director.
www.adpro.com
University of Oregon biologist Eric Selker, a
member of the Institute of Molecular Biology,
is among 212 newly elected members of the
American Academy of Arts and Sciences.
www.uoregon.edu
ServiceMaster Commercial Cleaning
Carpet & Flooring Janitorial Service Specialty Cleaning
Jessica Lay, Jean Tate, Matt Powell
Jessica Lay, Windermere Real Estate/Lane
County, was awarded the Jean Tate Award.
Nominated by her peers at Windermere, the
award is presented to a broker who represents
the company’s core values: exceptional service,
integrity, positive attitude, professionalism and
cooperation.
www.windermere.com
M. Clare Feighan has
been hired as the new
development director at the
Eugene Family YMCA.
www.eugeneymca.org
(541) 338-0101
www.smcommercialclean.com
20 OPEN FOR BUSINESS
|
EUGENE AREA CHAMBER OF COMMERCE
Matt Powell, owner of Windermere Real
Estate/Lane County, announced the
opening of Trinity Real Estate Services,
an affiliate business of Windermere Real
Estate/Lane County. The Springfield office
will be managed by Daren Roberts, broker.
www.trinityassetsolutions.com
ASK AN
AN EXPERT
ASK
EXPERT
Shelton Turnbull is pleased to announce
its merger with AdPro, a promotional
products company. The Shelton Turnbull
Family of Companies now includes Green
Solutions Printing and AdPro.
www.sheltonturnbull.com
www.adpro.com, www.printgreen.com
Margaret Robertson, Advanced
Technology Division; Susie Cousar,
Health and Physical Education Division;
Claudia Owen, Science Division; and
Jennifer Hayward, Sustainability Office.
Lane Community College’s new
Sustainability Coordinator Associate of
Applied Science degree was named the
Innovation of the Year by the League for
Innovation in the Community College.
The degree program also won a Schafer
Innovation Award of $1,500 from the
Lane Community College Foundation.
Additional $1,000 Schafer Innovation
Awards were given to the Visiting Scholars
in Islam lecture series; the Art on Campus
Committee Poetry on the Walls project;
the Tobacco-free Campus Initiative; and
the Computer Access Project for students
taking developmental writing classes. A
Schafer Innovation Award of $500 was
given to the Teambuilding as Wellness
project. LCC presents awards each year to
recognize innovations that demonstrate
effectiveness, efficiency, affordability,
reliability and creativity.
Dr. Justin Morse, ND, opened Absolute
Health Medical Center at 1755 Coburg Road.
www.morsend.com
Mark Stern, owner of Carte Blanche Soup
Carte & Catering, has opened Soup Nation
at 525 High Street. In addition to serving
more than 80 varieties of original soups,
the café also offers signature sandwiches,
salads made to order, and espresso and
coffee drinks.
www.cbsoup.com
GloryBee Foods is celebrating this year
the 25th anniversary of GloryBee HoneyStix.
HoneyStix are an all-natural snack made
from 100 percent honey and natural flavors
in a fun-to-use straw. In celebration of the
anniversary, GloryBee added a 25th flavor,
chocolate.
www.GloryBeeFoods.com
For a third consecutive year, KVAL News
was named Best Newscast in 2010 for
stations outside of the Portland area by
the Oregon Associated Press Broadcasters
Association. KVAL News received 10 firstplace awards in various categories and
20 of the 37 individual category awards
presented to Eugene-area television news
organizations.
www.kval.com
Willoughby Hearing Aid Centers received
the Better Business Bureau’s 2011 Business
of the Year Torch Award. Businesses were
nominated by the public for demonstrating
exemplary business practices.
www.willhear.com
A recycling system — designed,
manufactured and installed by Bulk
Handling Systems for one of the largest
municipally owned recovery centers in
North American — has begun processing
recyclables. The system is among the most
technologically sophisticated in the world.
www.bulkhandlingsystems.com
The Eugene Area Chamber of Commerce
welcomes new members: Nicole Akins - Lia
Sophia Advisor, Country Financial, Cutco
Cutlery, Emerald Valley Golf Club Resort
& Event Center, Energy Design, GANT
Construction, Gibson Holders/DreamWorld
Northwest, IMS Capital Management,
Inc., Key Realty Group, Inc., Lane
County Farmers’ Market, Master Capital
Management, Multi-Craft Plastics, Olive
Grand, Oregon Spine & Physical Therapy,
Partnered Solutions, Red Lobster, Sixel
Real Estate, Stephenson Search, Summa
Real Estate Group TRACK Town Computer
Services, Trinity Real Estate Services,
Vernon T. Williams, Photographer, Vestus
Group, VPCI (VP Consulting, Inc.), Wheeler
Construction, Inc., White Collar Comedy
Q: I’m responsible for
advertising my non-profit
Q:
I’m responsible
for advertising
organization
but my
budget is
my non-profit organization but
very small. What can I do?
my budget is very small. What
can
I do?
A: The
Federal Communications
Commission (FCC) allows state
A. The Federal Communications
and local broadcast councils
Commission (FCC) allows state
to sell commercial airtime to
and
local broadcast councils
not-for-profit
organizations
with
to
sell commercial
airtime to
limited
financial
resources
at
an
not-for-profit organizations with
extremely
low
cost.
This
offers
a
limited financial resources at an
great
value
to
the
advertiser
and
extremely low cost. This offers a
great
to financial
the advertiser
and
helps value
provide
support
helps
financial
support
for theprovide
broadcast
councils.
The
for
the
broadcast
councils.as
The
FCC
refers
to the program
FCC
refers
to the program
as
“Public
Education
Partnership”
“Public
Education
Partnership”
(PEP) ads.
In our area
your
(PEP) ads. In our area the ads are
message will be carried on
broadcast on approximately 20
generally, 18 participating radio
participating
radio stations. The
stations. These
stations
include
commercial
airtime
is contributed
the
top
commercial
and
Public
by the stations to the broadcast
Broadcasting
Stations
throughout
council for sale to the non-profit
Lane County.
organizations.
For
contact:
For more
more information
information contact:
Dick Bennink
Dave
Woodward
Executive
Director, Eugene Area
Executive
Director
Radio Stations
(E.A.R.S.)
Eugene Area Radio Stations, EARS
1465 Amberland Ave.
4968 Larkwood
Eugene, OR 97401
Eugene,
OR 97405
541-517-7512
687-2636
ears.dick@comcast.net
dpwoodward@comcast.net
www.eugeneradio.org
Eugene Area
Chamber of
Commerce
J U N E /J U LY 2 0 1 1
|
OPEN FOR BUSINESS
21
OPINION | ED KING III
Industrialized food and
need for a new paradigm
O
ur grandparents’ farms were
very small by comparison to today’s industrial farms. They sold much of their
crop in the neighborhood or region
where it was grown. The farmer person-
ally knew many of the people he or she was feeding, and
most consumers were not far removed from their farmer.
Food rarely came from strangers in distant places.
In the 20th century, many of the ideas and principles of
the industrial manufacturing process were applied to food
production. The theory was that farming should scale up
Ed King III
massively and food prices would go down. Food was not
panies and the people who treat the diseases of our diet
treated as food but rather a manufactured product. Scale
are doing fine, but what about the obese, the diabetic, the
and consolidation of farmers took hold, as did a new array
cholesterol-afflicted masses? They are the ones that pay
of petro-chemicals in the form of herbicides, pesticides,
the uncalculated costs of industrial food.
and fertilizers. The costly consequences of these toxic
A new future has to be created for food. We have to
chemicals and unsustainable practices are rarely taken
take responsibility for the agriculture we need, turning
into account when industrial food is priced.
away from failed paradigms. We have to be active in not
Food itself changed in this process. Some plants were
only clearing away the old system but in envisioning an
bred or culled to transport long distances or lend them-
agriculture that is diverse, safe, local, and not dependent
selves to mass production. The challenges of mass produc-
on petroleum or synthetic chemicals. To do our part in
tion led to a new “food science” involving another set of
this, we have to help local farmers and processors survive.
new chemicals for processing, packaging, preserving, and
We need to help them find markets for their products, we
artificial flavoring that made “new and improved” food
need to buy their products, we need to buy from those
ship and store better.
who use their products. There is no doubt that tremen-
With the disappearance of small local farmers, we
dous change is coming. We can use that force to create
have had to struggle to keep local agriculture alive. Our
something new and better and avoid the harm that is cer-
nation’s agriculture is concentrated in the hands of fewer
tain to come with rapid change. And we have to start with
than ever before. It is unsustainably dependent on fossil
supporting our local farmer. That’s a great way to begin to
fuels and chemicals. Food is less and less fresh and more
make a difference.
Eugene Area
Chamber of
Commerce
and more processed.
Our ability to feed ourselves in the rich Willamette
Valley is probably as low as it has been since the first cov-
Ed King III is founder and CEO of King Estate Winery.
ered wagons rumbled in. We are as dependent on foreign
Founded in 1991 by the King family, King Estate is committed
food as we are on foreign oil. That’s not only bad for food
to producing Oregon wines of exceptional quality using organic
security, it is bad for national security. The chemical com-
& sustainable farming methods.
22 OPEN FOR BUSINESS
|
EUGENE AREA CHAMBER OF COMMERCE
J U N E /J U LY 2 0 1 1
|
OPEN FOR BUSINESS
23
PO Box 1107
Eugene, OR 97440-1107
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