Growing Notes Summer 2011 by Danielle P

SUMMER 2011

GROWING NOTES SANTA CLARA UNIVERSITY

STRONG ROOTS, BRIGHT FUTURE Table of Contents

Strong Roots, Bright Future

Hunger Issues Forum

Faces of Hunger Project

Visiting Fulbright Scholar

Director’s Update

Food For Thought Speaker Series

The Business of … Speaker Series

Harvest Dinner 2010

Advisory Board Profile

Featured Speaker: Joel Salatin

Follow Your Food Speaker Series

Monterey Mushroom Donation

Professor Belotti Presented Award

Forward Thinking at Hormel Foods

Ocean Mist Farms Field Visit

The Business of ... Speaker Series On Tuesday, April 12, Claudia Pruett (SCU BS ’83 and MBA ’87) discussed her experience as an entrepreneur, author and chef. Attendees enjoyed a family-style meal featuring recipes from Claudia’s cookbook while she demonstrated how to cook her focaccia bread and shared her story.

Visit A Tavola Together online: Atavolatogether.com

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Claudia spoke about the behind-thescenes aspects of getting a new food product to be sold in stores. She shared what makes her passionate about her 5 Minute Focaccia Mix, and the ups and downs she has faced in the process of transforming a friend’s small-scale recipe into a marketable (and bankable) product.

Claudia also shared the story behind her cookbook, Cooking Dinner, which she wrote with Rima Barkett. This book celebrates Italian home cooking and features simple recipes and meal planning tips that make it easy to prepare healthy family meals. They have created a family cookbook that honors Italian cooking with healthy recipes for focaccia bread, Italian pasta and Italian dessert. In addition, the book gives suggestions for including kids and teens in the cooking process. Claudia believes that having the family in the kitchen is one of the best ways to learn and grow together. more on

The 2011 annual Hunger Issues Forum is scheduled for Friday, September 9th.

Hunger Issues Forum 2010 The annual Hunger Issues Forum is a vital event connecting key food policy actors in the Bay Area and encouraging an ongoing dialogue of critical issues within the community. The third installment was sponsored and hosted by the Food and Agribusiness Institute (FAI) in collaboration with Second Harvest Food Bank (SHFB) on September 10th 2010. This well-attended event featured speakers including: Congressman Mike Honda, CA-15; Dr. Gregory Baker, Food & Agribusiness Institute; Cindy McCown, Second Harvest Food Bank; Dr. Drew Starbird, Dean, Leavey School of Business; Sue Foerster, MPH, RD, California Department of Public Health; Crystal FitzSimons, Food Research and Action Center (FRAC); Dr. Daniel Delgado, MD, Pediatric Healthy Lifestyles Center of Santa Clara County; Dr. Aimee Reedy, EdD, MPH, The Health Trust; Kathryn Boyle, Kaiser Permanente. In addition to the presentations, there was a Hunger Advocacy Training facilitated by Nancy Amidei from the Civic Engagement Project and a display of images from the Faces of Hunger photojournalism project (see more on page 3.)

assistance organizations amplified their output to contend with rising need. For a full summary of the report, or to find out how you can help close the gap, please log on to www.shfb.org/hungerindex Through a generous grant awarded to FAI from the Bank of America Foundation, we will be extending FAI’s hunger research. As part of the expanded scope of the project, FAI will conduct a project on "The Real Cost of a Healthy Meal". This extension of the index will collect pricing and food stamp participation data from numerous grocers in Santa Clara County. Special attention will be directed toward urban and rural “food deserts”, which tend to lack access to healthy food options. Through this enhanced research initiative, FAI will continue to provide value to our community partners as they strive to allocate their resources effectively.

Another FAI & SHFB collaboration featured at the forum was the Hunger Index. Developed by a team of researchers from Santa Clara University and executives from Second Harvest Food Bank, the Hunger Index quantitatively determines the amount of food needed by vulnerable people in the region. It is a valuable directional tool that helps SHFB and other food assistance organizations determine how well they are meeting need amid a growing client base. This year’s Hunger Index presentation, given by Dr. Drew Starbird, highlighted the increase in food assistance provided to individuals in need, but also underscored the growing need for food assistance in the area. From 2008-2009, hunger levels dropped 4%, mostly because the Food Bank and other food

Photos by Carly Crittenden

Top: Drs. Starbird and Baker with SHFB intern Natasha Baker and FAI alumnus and SHFB Board member Joe Pert. Bottom: Dr. Starbird presents the Hunger Index.

Food & Agribusiness Institute

Faces of Hunger Project Faces of Hunger is a collaboration between the Food and Agribusiness Institute and Second Harvest Food Bank. Through the portraits and stories collected by student photographer Carly Crittenden at 15 of the more than 830 distribution sites in the area, the project provides a glimpse of the complex and multi-faceted food environment in which the clients, volunteers, and staff navigate. Over 1700 photographs were taken during the summer of 2010. The purpose of the project is to highlight Second Harvest's impact on the individuals served and the overall impact on our communities. more pictures on

Santa Clara University

Visiting Fulbright Scholar Dr. Mukesh Pandey Associate Professor, College of Agribusiness Management in Pantnagar, India and Visiting Fulbright Scholar with the Food and Agribusiness Institute Dr. Pandey’s fall fellowship with Dr. Baker dealt with interfaces between modern food retail and agri-value chains. Before joining academics full time, he worked with leading consumer durable multinational corporations and Indian companies handling their supply-chain, sales, distribution, branding and management information system (MIS) functions. His teaching, research, and case studies focus on agri-food supply chains: setting up of backward and forward market linkages, analysis of regulatory policies, public-private partnerships, innovative agri-business models in emerging markets, farmers and consumer impact studies. Dr. Baker presented their paper ‘Supply Chain Reengineering in the Fresh Produce Industry: A Case Study of Adani Agrifresh ’ at the IFAMA Symposium in Frankfurt, Germany.

View more Faces of Hunger pictures at: flickr.com/fai_scu/collections

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Director’s Update As summer draws to a close and we await the return of students, it is rewarding to look back on the successes we have enjoyed since the last newsletter. This year has been full of events and initiatives. I want to first thank Peggy McCain for all she has done for the Institute – and for bringing out so many wonderful friends and memories for this year’s Harvest Dinner! We have had many successful events throughout the year. The Food, Hunger, Poverty, Environment pathway has begun enrolling its first students. This marks an important milestone for the FAI, as it will be the first time that we have a presence at the undergraduate level. We also sponsored our second immersion program for undergraduate students to Nicaragua and Costa Rica this past summer. Additionally, we have had a full speaker series throughout the year, and you can find the different events highlighted throughout this issue. Our MBA program continues to grow. We currently have over 30 students in the Food and Agribusiness Concentration and we are always looking for opportunities to engage our students both on- and off-campus. In the summer of 2010, we took five MBA students to compete in an international student case competition in Boston and we competed again in Germany this summer where our team took 2nd place. Our field trip program has been a resounding success, and we are in the process of helping our students form an MBA Network. Many thanks go out to Jessica Gagnon, the Assistant Director of the FAI. Jessica is leaving the University in August to pursue a Ph.D. program in London. She has worked at SCU for over five years, the last two with the FAI. Through her efforts, we have seen the FAI gain a public presence throughout the University. She created two speaker series: "Food for Thought" and "The Business of ...", which have attracted audiences ranging from 70-250 people. She has actively worked with students at both the graduate and undergraduate levels, having recently coached the team of MBA students for the case study competition. She also organized and served as a trip leader for the recent FAI undergraduate immersion experience to Costa Rica and Nicaragua. The exciting and long-lasting changes and initiatives that we have enacted will continue to evolve and I look forward to seeing where they lead. I would like to welcome Ms. Erika French-Arnold, who started as Assistant Director on August 1st. Erika just returned from a 15 month trip volunteering and traveling in Southeast Asia, Australia, New Zealand and Europe. She taught in universities and volunteered in orphanages in Vietnam, mentored and taught women university students in Cambodia and interned with the United Nations Educational Scientific and Cultural Organization as part of her experience. Prior to her trip, Erika worked for Stanford University in the Schools of Business and Medicine. Erika is an alumna of Santa Clara University where she obtained her MA in Higher Education Administration in 2010 and she completed her BA in Literature and Journalism at the University of California- Santa Cruz. Erika grew up in Napa Valley and both her parents and her sister are in the wine business. Erika is especially interested in sustainability and environmental protection practices in agribusiness and increasing food production and distribution to alleviate poverty worldwide.

Writing & Editing Credit FAI Director: Dr. Gregory A. Baker Editor/Writer: Jessica Gagnon, Assistant Director Contributing writers: Ariana Lujan, Alana Sampson, Danielle Pontes, Ashley Smaldino Photo credit: Carly Crittenden, Jessica Gagnon, Adam Hays Mailing address: Food & Agribusiness Institute Leavey School of Business Santa Clara University 500 El Camino Real Santa Clara CA 95053-0396 Contact: Office: Lucas Hall, Suite 111 Phone 408-554-5173 Fax: 408-554-4777 Web site: www.scu.edu/fai

I will be on sabbatical during the fall of 2011 and teaching with Semester at Sea. I’ll fill you in on my adventures with my family when I return in 2012. In the meantime, please contact Erika at efrencharnold@scu.edu if you need assistance. As always we are committed to maintaining a relationship with you, our alumni and friends. We would like your feedback on ways in which we could better our communication, outreach, and events. Contact us at fai@scu.edu with any suggestions! Warm regards, Greg Baker

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Adobe Lodge, Santa Clara University

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Photos by Adam Hays adamhaysphotography.com

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Food forThought Speaker Series Michael Marsh, directing attorney of the Salinas Migrant Office of California Rural Legal Assistance (CRLA), spoke on February 16 about his work and the big picture issues he sees when representing farmworkers who have been poisoned by and/or exposed to pesticides.

local markets for family farmers, and educating consumers about the benefits of buying local. Schools, farmers markets, retailers, community supported agriculture (CSAs) and restaurants are all invited to participate. In addition to Ariane’s presentation, there was a Thanksgivinginspired small plate tasting featuring food from local farms like Happy Boy Farms, Faurot Ranch, Riverdog Farms, Frog Hollow, Diestel Ranch, and County Line Harvest.

As we face today’s challenges –– climate change, He began by arguing that the push to buy organic products environmental needs to be based on the importance of protecting degradation, farmworkers and their families from the harmful effects of shrinking natural pesticides. When the topic of pesticides is discussed, the focus resource base, and is often the harmful effects on the environment and on the an expanding consumers of chemically laden food. Michael identified one of population –– the the major problems as not prioritizing farmworkers when development of consumers choose their groceries. This lecture made clear that this needs to change - the environment is not the only thing at seed resources and improved ecological approaches in farming will play an increasingly important role in our food risk when pesticides are used. future. Michael offered suggestions for improvement in addition to On Monday, May 9, the Food & Agribusiness Institute going organic that ranged from the development of a presented Food for Thought: Seed Matters, featuring Matthew centralized database of pesticide information to increased involvement of farmworkers in policymaking procedures. View Dillon. Matthew is the advisor to Clif Bar Family Foundation SEED MATTERS and founder of Organic Seed Alliance (OSA). a video of his lecture online at www.scu.edu/fai/ Clif Bar Family Foundation has launched "Seed Matters" to events/1011.cfm. increase research funding, advocacy, and education on the On November 17, the Food & Agribusiness Institute and Bon benefits of organic seed systems for a sustainable food future. Appétit presented The Benefits of Buying Local, part of the Matthew’s lunchtime talk included information on why and Food For Thought Speaker Series. The event featured Ariane how seed is so important in the push for organic certification. Michas from Community Alliance with Family Farmers (CAFF) He spoke about the history of seed in the US, and the current discussing CAFF's Buy Fresh, Buy Local campaign. players in the industry, calling for change in the way in which we buy and plant seeds. CAFF, in partnership with the National Food Routes Network Buy Local Learning Community, has developed Buy Fresh Buy Organic has been a success story with tangible benefits Local to strengthen regional markets for family farms. This producing high quality crops, contributing to the development program started on the Central Coast in October 2002. Small of food self-sufficiency, and the viability of family farms and and mid-sized farmers attempting to survive the consolidation rural communities who have been in crisis for decades. So and globalization of the food system are the focus of CAFF’s much already has been accomplished with so little investment most critical work. in research, resources, and infrastructure relative to The goals of the Buy conventional agriculture. Seed is the first critical link in Local campaign improving our sustainable food future, and, as such, include increasing investment in organic seed systems is a priority. The benefits visibility of local of organic farming will expand exponentially as research and products, developing education increase. The Food for Thought Speaker Series is sponsored by the Food and Agribusiness Institute in the Leavey School of Business and features lectures focused on topics related to food, agribusiness, and social and environmental responsibility. The Food for Thought Speaker Series is part of the enrichment opportunities offered to undergraduate students interested in the Food, Hunger, Poverty, Environment Pathway and to MBA students interested in the Food and Agribusiness concentration.

Food & Agribusiness Institute

The Business of … Speaker Series continued from 1 Claudia is a published author, focaccia entrepreneur, professional chef, busy mom and active community volunteer who celebrates her Italian heritage by sharing her culinary passion. She is a founding partner of a culinary production company, A Tavola Together, that promotes cooking and eating together as well as A Tavola Together Foundation - an educational organization that promotes healthy cooking and eating to school-age children. Since her presentation, Claudia’s focaccia bread mix has hit the mainstream, now being carried by major organic food distributor Whole Foods, as well as Lunardi’s, Gene’s, Mollie Stone’s, Draeger’s, and Piazza’s. On September 30, David Fox, MBA ’01, founder and president of Artá Holdings, LLC., discussed his experience as an entrepreneur and executive transitioning from a successful tech-focused career to premium tequila. David discussed his leadership philosophies and strategies as well as the unique challenges he has faced. He spoke of the strong relationship he has built with his production facilities and the importance of being unafraid to venture into the less glamorous and hands-on aspects of the industry. Artá is produced organically (certification pending) and sustainably in Jalisco, Mexico with the help of an 11th-

Claudia Pruett with Dr. Baker and her father and mother, Dr. Mario and Rose Belotti generation agave ranching family and a third-generation master distiller. After the presentation, there was a tasting of Arta’s tequila. The three offerings, Blanco, Reposado, and Anejo, are presented in unique triangular bottles made from recycled glass and topped off with sustainably grown cork stoppers and recycled metal. Artá Holdings is unique in their 1% Promise, which donates 1% of Artá’s profits to deserving charities in the places where they do business and where their employees and customers live. On April 23, Joe Barsi discussed his work in lead generation, negotiation, supply chain management, and pricing from the perspective of the business of berries. Joe (MBA '07) has worked in the fresh produce industry for sixteen years. He is currently the Vice President of Business Development at California Giant Berry Farms. This privately held company grows and ships over 20 million trays of strawberries, blueberries, blackberries, and raspberries annually.

Left: FAI alumnus Mario Cruz speaks with MBA alumnus Joe Barsi Right: Dr. Baker with MBA alumnus David Fox

California Giant prides itself on maintaining exceptional quality and supply for the consumer by controlling as much of the supply chain as possible. In his role, Joe oversees development of and sourcing strategy for international and domestic supply of new berry segments. Follow Joe on Twitter: twitter.com/ CAGiantBerry.

The Food for Thought Speaker Series is sponsored by the Food and Agribusiness Institute in the Leavey School of Business and features lectures focused on topics related to food, agribusiness, and social and environmental responsibility. It is part of the enrichment opportunities offered to undergraduate students interested in the Food, Hunger, Poverty, Environment Pathway and graduate MBA students interested in the Food and Agribusiness concentration.

Santa Clara University

Harvest Dinner 2010 On October 8, 2010, the Food and Agribusiness Institute honored Peggy McCain at the second annual Harvest Dinner. This year, the Institute presented the Outstanding Achievement Award to Peggy McCain for her dedication to providing exceptional service to FAI students and staff over the years. Peggy has generously contributed her time and talent to the Institute since the late 1970’s, when she started as a member of the staff. The recipient of the Peggy McCain Scholarship Fund, Madison Nguyen, started the evening with a speech honoring Peggy. Her scholarship fund continues to give many students the opportunity to pursue an MBA degree from FAI. Additionally, alums contributed personal stories and memories of Peggy, which were turned into a special tribute memory book. Even alums who were not able to attend the event were eager to share their memories of how Peggy has touched their lives. Peggy’s children, grandchildren, and great grandchildren were present at the event to share in the celebration with her. The award was an excellent way to thank Peggy for her invaluable contributions over the years and collect favorite memories from FAI alumni. In addition to honoring Peggy, the event was an opportunity to celebrate the growth and achievements of FAI after an excellent year. Speakers included Gregory Baker, Director of FAI; Mario Belotti, former Director of FAI; Jim Niles; Jessica Gagnon, Assistant Director of FAI.

Photo by Adam Hays

Dr. Baker presents Peggy McCain with the outstanding Achievement Award.

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Advisory Board Profile:

Mike Harwood Mike Harwood received his MBA in Agribusiness in 1992 while managing start-up plant biotech companies in San Jose. He received his MS in International Agricultural Development in 1968 and his Bachelor of Science in Plant Genetics and Agronomy from UC Davis in 1966. Harwood just recently finished teaching IDIS 622 Agribusiness: Global Challenge. He has taught IDIS 696 (Biotech Business Development), AGRI Mike Harwood in Niger 651 (Plant Biotech Survey Module) and AGRI 667 (Competitive Marketing improve the efficiency of the food Strategy for Agribusiness) as well. system. He currently works for The Context Harwood was born in the UK, and has Network as a senior associate and has worked internationally in plant worked there for the past 14 years. The breeding, chemicals, and food Context Network is a leading business processing for much of his life. He has management and strategy consulting visited more than 90 countries, mostly firm that serves the world’s agriculture, on business. He enjoys hiking and plant biotechnology and food climbing in his free time. His most companies. For the past 9 years, he has challenging recent climbing worked as an independent contractor, experiences involved Denali in Alaska visiting developing nations to do also known as Mt. McKinley and consulting projects. Aconcagua, a mountain in Argentina. Harwood has been on the Food and He intends to travel to Uganda’s Agribusiness Advisory Board for more Ruwenzori next winter, which in than a decade. He believes the English means “Mountains of the Institute is in a distinctive position to Moon”. meld high tech and global aspects of Harwood has lived in Los Gatos, CA agribusiness development. With the since 1988. His wife, Liz, continues to perspective gained by having lived and work downtown as a travel agent and worked through previous high food ensures that at least some of his price eras, Harwood is convinced that vacations include decent hotel this time around, the prospects for the accommodation. Their four children all global food and agribusiness industries live in California. Sian, a college English will remain strong. He cites increased teacher, lives nearby with Gracie, their global meat and biofuel demand as youngest granddaughter. Caroline, a stimulating the need for continuing non-profit group manager, is in San agricultural production gains for the Diego with two children. Eleanor and foreseeable future. In a business Robert live in San Francisco; Eleanor environment driven by meat and owns an art gallery and Robert biofuel demand, there will be strong manages a restaurant. demand for competent managers to

May Day Dinner 2012 Look out for the May Day Dinner in Spring 2012. Date and location to be announced. We look forward to seeing you there!

Featured Speaker: Joel Salatin Visits SCU Over 250 students, staff and community members flocked to SCU’s recital hall on January 19 to hear Joel Salatin, a farmer from Virginia’s Shenandoah Valley, speak on the topics of sustainable agriculture and alternative farming techniques. Joel and his family’s farm, Polyface Farms, are featured prominently in Michael Pollan’s book The Omnivore’s Dilemma and in the documentaries Food, Inc. and Fresh. The mission at Polyface Farms is to develop emotionally, economically, environmentally enhancing agricultural enterprises and facilitate their duplication throughout the world. Joel and his family fulfill that mission through their dedication to alternative, environmentally friendly farming techniques. Joel holds a BA degree in English and has published six books, including Everything I Want To Do Is Illegal: War Stories From the Local Food Front, Family Friendly Farming: A Multi-Generational Home -Based Business Testament, and You Can Farm: The Entrepreneur's Guide to Start and Succeed in a Farming Business.

to help build and nurture community and school gardens in San Jose, improving community food security and environmental literacy. In addition to The Forge, Joel visited Gardner Elementary School’s after-school gardening program, and Alma Community Center’s after-school program. The elementary school students were excited to meet a ‘real farmer’ and learn more about where their food comes from. They even expressed their enthusiasm by exclaiming that farmers should be famous like rock stars. We definitely agree. Joel’s visit was an exciting way to blend FAI’s focus on local food solutions and environmental sustainability with community involvement. The event was cosponsored by the Environmental Studies Institute, the Office of Sustainability, the Bronco Urban Gardens Program, and B-LEGIT.

The presentation reflected his consistent, passionate defense of small farms, local food systems, and the right to opt out of the conventional food paradigm. The cows, chickens, turkeys, pigs, and rabbits at Polyface Farms are raised on a rotational grazing system inspired by nature that allows the land to heal, creating harmony between the environment and the animals. Joel speaks with the essence of his dirt-under-the-fingernails attitude and experience punctuated with mischievous humor. The evening concluded with a book signing and photograph session. In addition to Joel’s evening speaking engagement, he spent the day sharing some wisdom with the Santa Clara community. In the morning, Joel spoke to environmental science students in “Soil, Water and Air” taught by Iris Stewart-Frey, a class dedicated to understanding physical and geological cycles. Students were engaged by his unconventional rhetoric and emphasis on nature as a model for farming. The afternoon was filled with site visits including a trip to SCU’s very own urban garden, The Forge. Sponsored by BUG (Bronco Urban Gardens), the Forge is an environmental justice outreach initiative, that works with several community-based organizations and schools

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Top: Joel visits with students at the Alma community center. Bottom: Joel talks about farming with students at the Gardner Elementary School

Follow Your Food Speaker Series The Follow Your Food Series had three installments this school year. In fall, the food featured was apples. On October 19, Vince Gizdich spoke about his experience as a farmer on his ranch, Gizdich Ranch in Watsonville. The business fosters relationships with the surrounding community by opening itself to families and children for tours and a program they call “Pik-Yor-Self”. In addition to picking, patrons can take a self-guided tour of the apple orchard and berry farms. The ranch prides itself on an integrated pest management system that allows good insects to act as natural pesticides so there is less reliance on chemicals (gizdichranch.com). The ranch produces 14 different types of apples in addition to strawberries, raspberries, olallieberries, blackberries, winter squash, and also presses its own apple juice.

while a meal focused on carrots of all colors and preparations was enjoyed. ALBA is dedicated to creating healthy local foods by providing opportunities for small farms to succeed using ecologically sustainable methods.

Strawberries rounded out the three-part series. On May 17, in the Williman Room, attendees enjoyed a delicious meal featuring strawberries and learned about the behind-the scenes aspects of farming. The event also featured a presentation from a Bon Appétit Management Company Fellow about issues of working conditions, legal compliance, and community health in the food system in addition to an ALBA farm owner. The presentation drew attention to the exploitation of workers in food production and the importance of organic and fair trade practices. Students, university communities, and members of every The winter veggie featured by Follow Your Food other community are encouraged to vote with was carrots. On February 10, Tony Serrano from their forks, and understand how our food choices the Agriculture and Land-Based Training connect with the environment and community Association (ALBA) spoke about the program health. The Follow Your Food Series is jointly sponsored by the Food and Agribusiness Institute and SCU Dining Services by Bon Appétit. Faculty, staff, and students will enjoy a meal featuring a fresh, seasonal, and local food product while learning more about where that product is locally sourced, how much of it is consumed on campus, and more.

Forward Thinking at Hormel Foods On April 15, FAI welcomed Joel Johnson from Hormel Foods to speak about his experiences in keeping a century old company fresh and growing. Joel Johnson joined Hormel Foods in 1991, its centennial year. During his 16 years as President, CEO, and Chairman, the company doubled its sales revenue, tripled in earnings, quadrupled its dividends, and its stock price increased five-fold. Mr. Johnson discussed the philosophies and strategies that drove such remarkable success. Johnson highlighted a few keys of business success to undergraduates and MBA students, emphasizing the importance of learning a business from the bottom up and understanding consumer motivation as two main components. This helped to develop his business strategy that focused on convenience, simplicity, and higher nutritional value in Hormel products to consumers. By building a competent team and keeping the importance of product quality in the forefront, Hormel Foods has been able

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to adapt to new food trends and keep up with consumer expectations, adding to its increasing success. To find out more, visit hormelfoods.com.

Dr. Belotti Presented Fr. Locatelli Award On Saturday, April 24, 2010, Dr. Mario Belotti was presented with the Paul L. Locatelli, S.J. Award. This award, given by the Alumni Association, publicly recognizes a single Santa Clara University employee or affiliate who has given distinguished and outstanding service to the Alumni Association and University. Dr. Belotti is a founding member and former Director of the Food and Agribusiness Institute and has served as Chair of the Economics Department. In addition, he has participated in close to 40 yearly Economic Forecasts, organized and chaired more than 30 SCU Economic Symposiums, and has provided economic consulting to developing countries. Dr. Belotti is often described as supportive, genuine, kind, and charismatic. He inspires students with his “brilliance, his unmatched knowledge in economics and his knack at sharing funny stories, including playing soccer with Pope John XXIII”. He is heralded with nurturing the Santa Clara Family, developing life-long relationships and keeping alumni engaged and returning to the University.

Monterey Mushroom Donation Thanks to Monterey Mushrooms’ generous donation of compost in April, The Forge, which is part of Bronco Urban Gardens (BUG), continues to bloom. General Manager of Monterey Mushrooms Matt Barreras, who is an SCU undergraduate class of ‘90 and married to Dawn Barreras, SCU undergraduate class of ‘92 and FAI graduate class of ‘97, coordinated the large donation that supported not only the Forge but additional Santa Clara affiliated garden and farm sites as well. The compost donation helped enrich the Forge soil, making it healthier and ready for the growing season. Bronco Urban Gardens strives to increase community food security, sustainability, and environmental literacy in the Santa Clara County. The Forge is a place where students, staff and community members can come together to learn about farming while growing and harvesting their own food. Learn more about BUG at broncourbangardens.org. Monterey Mushrooms was very happy to support an urban garden initiative such as The Forge because it aligns with the company’s dedication to providing the “freshest, safest, and most nutritious mushrooms in the world”. Visit montereymushrooms.com for more information.

Field Experience to Ocean Mist Farms On May 8, 2010, FAI hosted a field experience to Ocean Mist Farms for undergraduate and graduate students. Joe Pezzini, COO of Ocean Mist and MBA alumni ’83, and Tim Driscoll, General Manager of Valley Pride, hosted the visit. Ocean Mist Farms is headquartered in Castroville, CA, “The Artichoke Capitol of the World.” In addition to artichokes grown year-round, Ocean Mist grows asparagus, broccoli, brussels sprouts, cardone, cauliflower, celery, fava beans, fennel, green onions, iceberg lettuce, leaf lettuce, rapini, romaine, and spinach. The field experience included a tour of Ocean Mist’s spinach and romaine hearts farms. The students had the opportunity to see fresh spinach bundled and boxed and romaine hearts picked, cleaned, and bagged right in front of them. The entire process, from farm to truck, is very efficient and produce reaches stores within 5-7 days. Ocean Mist aims to provide “the highest quality and safest vegetables possible—and safety begins on the farm”. Their commitment to provide produce free of microbial, chemical, and physical contaminants is shown in their “farm-to-fork” approach.

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Ocean Mist Farms, Castroville CA

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Photos by Carly Crittenden

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Food and Agribusiness Institute Leavey School of Business Santa Clara University 500 El Camino Real Santa Clara, CA 95053-0396

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BREAKING NEWS New FAI Endowed Programs Fund The Food and Agribusiness Institute is pleased to announce a generous lead gift from the Woolf Family of Woolf Farming Co. to start the FAI Endowed Programs Fund. This gift provides the Institute with a foundation on which to build an endowed fund to support enrichment programs for our graduate and undergraduate students. We’ve set an ambitious goal of $1,000,000, which will allow the FAI to support areas such as :   

Community and small business internships Research fellowships Immersion experiences, all focused on food and agribusiness

One of the major objectives of the Institute is to provide students with an education that will give them a solid understanding of the food industry, prepare them for a career in this field, and enhance their appreciation of the associated social and ethical responsibilities. This new endowment will provide students with increased opportunities to apply the knowledge they are learning in the classroom in a real-world setting through experiential learning opportunities. We invite you to join the Woolf Family in helping our students, by making a gift today to this new fund. Every donation, big and small, helps us to support our students as they gain a broader knowledge of food and agribusiness industries. Gifts can be made online, over the phone, or through the mail using the envelope provided with this newsletter. Please include the section below with your gift.

Visit us online at scu.edu/fai and look for the button. Indicate the gift amount and designate it to the Food and Agribusiness Institute. Name: ___________________________________________ If you would like to make this gift a tribute: Mailing Address: __________________________________

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