AgCircle Magazine 2024

cal poly, san luis obispo | winter 2024

TEAM ELLIE

ELEPHANT SEAL RESEARCH IN MORRO BAY

Mustangs to Merlots CAL POLY’S WINE AND VITICULTURE PROGRAM WEST COAST DAIRIES

PACIFIC COAST COALITION – DAIRY BUSINESS INNOVATION INITIATIVE

Volume 44, Issue 1, Winter 2024

agcircle EDITOR-IN-CHIEF

AnnMarie Cornejo

BROCK CENTER LIAISON & GRAPHIC EDITOR

Moses Mike, Ph.D.

EDITORIAL TEAM

Mary Nascimento Maddie Tellesen Cole Stephens Natalie Victorine

STUDENT CONTRIBUTORS

Bella Anooshian Riley Lopez M’Lyssa Frago

Team 1

Claire Cauzza Mallory Filkins Camille Jacobellis

Team 2

Katelyn Cardoza Charlotte te Velde Cade Johnson

Team 3

Clarissa Ballo Natalie Rogers Brooke Gillott

Team 4

Lauren Leonardo Loretta Burke Chloe Franz

Team 5

Audrianna Lemons Allison Wahlig Brianna Thompson

Team 6

Sophia Loren Garcia Claire Nauman Wendy Minarik

Team 7

Karli Lundberg Ella Caughey Camryn Roth

Team 8

PERMISSION TO REPRODUCE All material in this issue may be reproduced with the expressed written permission of the Brock Center for Agricultural Communication.

The content of agcircle is generated by students and does not reflect the opinions of California Polytechnic State University, its administration or faculty.

CALIFORNIA POLYTECHNIC STATE UNIVERSITY 1 Grand Avenue San Luis Obispo, CA 93407 #agcirclemagazine

2 | Winter 2024

Editorial Team

MARY NASCIMENTO

COLE STEPHENS

Welcome to the Winter 2024 issue of the agcircle magazine. This is another special issue for a few reasons. Conventionally produced strictly out of the Brock Center for Agricultural Communications, this issue was produced by the AGC 407 (Agricultural Publications) winter 2024 cohort. Student groups were then asked to present stories with a California impact that appeal to a wide audience, including those interested in agriculture.

The course facilitators ensured that the cohort understood the prestige of the magazine, and how their contributions would impact their Learn by Doing experience at Cal Poly. We hope you enjoy this issue. Happy reading!

MADDIE TELLESEN

NATALIE VICTORINE

Moses Mike, AnnMarie Cornejo

Contributors

BELLA ANOOSHIAN

RILEY LOPEZ

M’LYSSA FRAGO

CLAIRE CAUZZA

MALLORY FILKINS

CAMILLE JACOBELLIS

KATELYN CARDOZA

CHARLOTTE TE VELDE

CADE JOHNSON

CLARISSA BALLO

NATALIE ROGERS

BROOKE GILLOTT

agcircle | 3

Management Team ANNMARIE CORNEJO, Director of Communications, College of Agriculture, Food and Environmental Sciences, & AGC 407 Lecturer

MOSES MIKE, PH.D., Assistant Professor, Agricultural Communications, & AGC 407 Facilitator

Contributors

LAUREN LEONARDO

LORETTA BURKE

CHLOE FRANZ

AUDRIANNA LEMONS

ALLISON WAHLIG

BRIANNA THOMPSON

SOHPIA LOREN GARCIA

CLAIRE NAUMAN

WENDY MINARIK

KARLI LUNDBERG

ELLA CAUGHEY

CAMRYN ROTH

4 | Winter 2024

06 Feeding the Future

CAL POLY FOOD PANTRY FIGHTS FOOD INSECURITY AMONG STUDENTS Team 8

08 from bonzai’s to bartleson

CON T EN TS

PASSION FOR PLANTS FOUND AT CAL POLY Team 5

10

From mustangs to merlots

12

Cal Poly 26 hours event

15

Diversifying the business

18

Cal Poly rides to victory

21

Team ellie surveys the seals

CAL POLY WINE AND VITICULTURE PROGRAM Team 1

26 HOURS INVITES STUDENTS TO JOIN THE “FAMI-LIA” Team 7

A FAMILY-OWNED FARM Team 3

MISS RODEO USA Team 6

CAL POLY’S ELEPHANT SEAL RESEARCH TEAM Team 7

24 Moo-Lah for Dairy processsors PACIFIC COAST COALITION - DAIRY BUSINESS INNOVATION INITIATIVE Team 1

26 boswell agricultural tech center EMPOWERING CAL POLY STUDENTS’ FUTURES Team 6

28 methane digesters impact on dairy METHANE DIGESTERS BRING AN EXCITING FUTURE FOR DAIRIES Team 3

32 ITRC leads ag efficiency charge IRRIGATION TRAINING & RESEARCH CENTER Editorial Team

34 California Wildfires

SOLUTION FOR CRISIS: THE CAL POLY WILDLAND URBAN INTERFACE FIRE INSTITUTE Team 2

36 The resilient ranch

THE INSPIRING JOURNEY THAT LED THE MOLNAR FAMILY CATTLE OPERATION TO NEW HEIGHTS Team 4

agcircle | 5

FEEDING THE FUTURE

CAL POLY FOOD PANTRY FIGHTS FOOD INSECURITY AMONG STUDENTS

By Ella Caughey, Karli Lundberg and Camryn Roth

As many college students face food insecurity, the Cal Poly Food Pantry continues to provide oncampus resources for students and destigmatize the conversation of food struggles, one meal at a time.

In 2022, 39% of Cal Poly students reported experiencing food insecurity within the past six months, and this number has increased in the time since.

The Cal Poly Food Pantry works to support students struggling with food insecurity by providing a safe space to share food with those who need it most. In February 6 | Winter 2024

alone, the Food Pantry aided over 7,000 visitors.

The Food Pantry has no eligibility criteria or product limits for visitors to follow.

Students only need to show their Poly card to access the pantry’s resources. “We don’t know people’s stories,” said Taffy Gonzalez, the Cal Poly Food Pantry coordinator. “We don’t make assumptions, and if they need food, they need food.” Gonzalez, a Cal Poly journalism alumna, oversees the everyday operations of the Food Pantry, procuring supplies to stock the shelves, conducting outreach programs on campus, and

Students entering the Cal Poly Food Pantry located in the Health Center on campus. Photo Credit: Karli Lundberg

supervising 15 students employed at the pantry.

The ultimate goal of the Cal Poly Food Pantry is to help students during a straining time in their lives. A thirdyear landscape engineering student shared her gratitude for the food pantry, saying, “Getting food from campus is really helpful. It’s one less thing I have to worry about.”

The pantry is adequately stocked with everything from seasonal campus-grown fruits and vegetables to cheddar cheese and eggs. Sourcing local food like the produce found at the food pantry reduces food waste and miles,

decreasing an individual’s carbon footprint and encouraging sustainability.

Much of the food found on the pantry shelves is rescued from local grocery stores and the San Luis Obispo Coastal Unified Schools District. These items are often the result of a surplus in stock, visual quality issues and lower demand for a product. Through the partnership with the school district, the Cal Poly Food Pantry receives prepared lunches like curry and fresh fruit that the district’s students didn’t consume. “We go through a lot of fruit here, so it is a great partnership where we’re saving that food from a landfill and students are loving it,” Gonzalez said.

The Cal Poly Food Pantry also receives donations from the Cal Poly Campus Market and the Plant Sciences Student selects a squash from the Cal Poly Food Pantry’s shelves stocked with Department, even receiving fresh produce, canned goods, and other groceries. Photo Credit: Karli Lundberg new products grown using advanced techniques like these hours. The greatest or extra storage, making it hydroponics. For any offimpact the food pantry has on difficult to keep the shelves site donations, the Cal Poly Cal Poly’s campus is making stocked for students.

However, Distribution Services assists a difference in students’ lives Cal Poly Campus Dining has the pantry by picking up and and sustainably preventing allowed the food pantry to delivering these contributions food waste, according to store surplus items in a large to campus. In collaboration Gonzalez. “I always tell walk-in refrigerator, helping with the San Luis Obispo students if you look to your supplement the pantry’s Food Bank, the left and look to your Cal Poly Food right, one of the three “We don’t know people’s stories so we don’t make Pantry acquires of you is probably assumptions, and if they need food, they need food.” a monthly food insecure, which -Taffy Gonzalez share of fresh is a crazy number,” groceries from Gonzalez said. local markets and gleaning inventory.

This collaboration services. These gleaned goods With nearly 30,000 visitors allows the pantry to purchase are harvested from farms and last year and growing, the Cal more fresh products, extend orchards local to the county Poly Food Pantry has made its purchasing power, and by groups of volunteers. a lasting impact supporting expand its operating hours. the campus community One of the challenges facing while helping students stay The Cal Poly Food Pantry the Cal Poly Food Pantry is enrolled in school, even when is open to students every the limited space the program struggling to afford basic weekday from 8:30 a.m. to 6:00 operates out of. The food needs. p.m., and faculty are welcome pantry has no loading dock to shop on Fridays during agcircle | 7

From Bonsais to Bartleson: Passion for Plants Found at Cal Poly

by Chloe Franz, Lauren Leonardo and Loretta Burke

C

al Poly’s Bartleson Ranch, located 25 miles from campus in Nipomo, demonstrates innovation and sustainability. The ranch serves as a landmark of Cal Poly’s signature Learn by Doing motto. Johnny Rosecrans, (Environmental Horticulture Science 2000) Cal Poly’s new orchard manager at the Bartleson Ranch, had an atypical journey into the world of agriculture but is hoping to make beneficial changes in his new role. His motivation is not just for the ranch to be successful, but also to aid in the development of the next generation of agricultural leaders from Cal Poly.

In taking on the new role of Bartleson Ranch Farm Manager, Rosecrans is not just seeking to maintain the previous operation, he’s aiming to improve the ranch for the future. His plans for the ranch include the integration of new technologies and sustainable practices that can revolutionize how agriculture is taught and practiced. He wants to achieve precise fertilizer application, take and study soil samples and adopt new technological sensors to improve production and efficiency. The ultimate goal is to fully automate essential pieces of the ranch. Automating wind machines, fertigation units, and irrigation valves will enable more efficient use of resources and 8 | Winter 2024

Rosecrans supervises the harvest by hand.

Photo by Loretta Burke.

better crop management. This shift towards new technology is supported by donors like Hortau, a precision irrigation management company which provided equipment to monitor soil moisture and automate essential processes.

Under Rosecrans’ leadership, Bartleson Ranch is undergoing a transformation, with sustainability being a very important factor. Within the ranch, 160 acres of lemon trees and 50 acres of avocado trees are cared for, studied and harvested. Some of his main focuses include improving the health of the trees and adopting new methods and technology to set the standard for the future of

agriculture. Bee Sweet Citrus has partnered into the world of plants and agriculture. with Cal Poly to build and implement a Today, his bonsai collection includes as many processing line on the ranch which decreases as 30 bonsais, demonstrating a patience that pesticide use in the citrus. Rosecrans’ ultimate now mirrors his approach to agriculture dream for Bartleson Ranch extends beyond and the ranch itself. When asked about his agricultural innovation. He holds hope that agricultural ventures, Rosecrans said, “Cal the future of the ranch is one that allows for Poly was the start,” emphasizing how his students to learn about crops, contribute passion for the environment and horticultural to the production of a tangible product science took root when he was in college. and understand the Following his graduation importance of agriculture in environmental “Cal Poly was the start.” in the modern world. horticultural science - Johnny Rosecrans The ranch will host both from Cal Poly, Rosecrans faculty and students to wanted to stay on the explore and conduct research on all that the Central Coast. His professional career started ranch has to offer. Plant Science Department at Speedling Incorporated, where he honed Head, Scott Steinmaus said, “Bartleson Ranch his skills in the greenhouse industry. However, represents another it was his return to Cal Poly 13 years ago Cal Poly acquisition that supports our that marked the beginning of his impact on “Learn by Doing” philosophy and approach agricultural education and sustainability. to teaching by providing our students with Working as a crop technician at the time, a commercial citrus operation within easy driving distance to the main Cal Poly campus.” Rosecrans grew close with faculty, staff, and students, providing instruction and managing Prior to managing Bartleson Ranch, Rosecrans a variety of day-to-day operations at the oversaw a three acre avocado planting project Cal Poly Crops Unit. and the five acre deciduous orchard planting Through Rosecrans’ innovative and projects on campus. These projects involved welcoming leadership style, Bartleson Ranch 15 to 20 students under his guidance and is becoming a hub for hands-on learning, that of professor Lauren Garner. Through where students gain practical skills and their involvement, students gained handsexperience but also develop an appreciation on experience in everything from land for the amount of care and detail that is preparation to sustainable practices. necessary in agriculture. His journey from a Rosecrans did not originally envision a career bonsai collector to an advocate for sustainable in agriculture. His journey into the field began agriculture demonstrates his passion and at Cal Poly, where an unexpected interest in the pivotal role Cal Poly plays in shaping the bonsai trees led him down an unforeseen path future of the agricultural industry.

Lemon trees go through five to six harvests a season due to the climate.

Photo by Loretta Burke. agcircle | 9

From Mustangs to Merlots

by Bella Anooshian, Riley Lopez and M’Lyssa Frago

W

here sun-kissed behind wineries and vineyards. winery and a proud Cal Poly vineyards and historic Students are immersed in a well- alumnus, shares that one of the ranchlands meet the rounded experience throughout unique parts of the collaboration endless ocean lies one of the their degree – taking them between Cal Poly and industry most unique wine regions in through the full journey from the is that people come to Cal Poly the world. Welcome to the vineyard to bottling wine. with their newest equipment, picturesque landscapes of Cal Poly’s campus extends whether that be for the lab or the the California’s Central Coast, beyond the classroom, with vineyards, and allow students home to the Cal Poly’s wine 14-acres of vineyards and an to practice their skills gained in and viticulture program, where on-campus winery, the JUSTIN the classroom on cutting edge students embark on a journey, and J. LOHR Center for Wine and equipment. “When they get from vine to bottle, mastering the Viticulture. out, they are ready to work with scientific artistry of winemaking. Jim Shumate, manager of the whatever comes their way, they Cal Poly’s program provides its graduates with not only a degree but the confidence and expertise to make a meaningful impact into the world of wine.

Cal Poly’s wine and viticulture program is the largest of its kind in the United States, preparing students for challenges they may face in the industry.

The Cal Poly Wine and Viticulture Department offers concentrations in enology, the study of wine making; viticulture, the study of grape cultivation and harvest; and wine business, the logistics 10 | Winter 2024

Photo Credit: M’Lyssa Frago

have seen everything,” Shumate research is supported by the said. students, Casassa explains that “student contribution is Graduates of the wine and absolutely essential. They run viticulture program are taught by research the way they do in the some of the most well-published industry and act as a supporting wine and viticulture professors. piece in groundbreaking Professor Frederico Casassa is a research.” leading expert in sensory analysis research. Graduating from Shumate’s biggest piece of Washington State with a doctorate advice for his students entering in food science, he has continued into the work force is to be open to advance in the field of enology minded to other possibilities to become and learn as much a muchas you can from “We send students all over the respected whoever you can. world to work a harvest... bewine “We send students cause there researcher. all over the world isn’t one way to - Jim Schumate His research to work a harvest focuses on and it’s a great phenolic extraction and retention opportunity to go and see how in red wine, wine aroma chemistry they make wine in Europe or and sensory consequences of that South Africa, because there isn’t phenomena. one way to make wine.”

When reflecting on how his As graduates enter the workforce, they are sought after in the professional realm and receive positions soon after graduating as vineyard managers for prestigious vineyards, laboratory technicians for world renowned companies, winemakers and some even begin their journey to become winemakers for their own labels.

Photo Credit: M’Lyssa Frago

Photo Credit: M’Lyssa Frago agcircle | 11

CAL POLY’S 26 HOURS EVENT INVITES STUDENTS TO “FAMI-LIA”

By Sophia Garcia and Wendy Minarik

C

al Poly’s College of Agriculture, Food, and Environmental Sciences (CAFES) has hosted the 26 Hours of Science and Technology in Agriculture Youth Conference for 36 years. This program runs from 11 a.m. Thursday to 1 p.m. on Friday, a period of 26 hours, and aims to introduce high school students to higher education in agriculture, help them experience hands-on

students from low socioeconomic and minority backgrounds to participate.

In terms of the program itself, students are provided with an opportunity to learn about and take part in exciting research being done within college academic projects, scientific research and beyond what they may already know about agriculture, food and environmental industries.

According to Ann De Lay, associate dean of student success and advisor for LIA and diversity, equity, and inclusion (DEI), “The event helps break down the concerns prospective students may have about attending college and reminds them to see themselves here at Cal Poly and know that they are welcome... those students that look like me are doing it. I can do it too.” 26 Hours has evolved from college to student club leadership and is now an annual leadership

aims to promote diversity and higher education among agricultural majors.” In doing so, LIA has created The Agricultural Communication podcast a “FAMI-LIA” (the Spanish word for workshop. Photo by Alejandro Rearte. family) environment by providing a family away from home and a place of belonging. Throughout the school year, the club hosts social Learn by Doing workshops and events and participate in campus inspire them to pursue academic activities like Week of careers.

Welcome, PolyCultural “26 Hours brings a whole bunch of students, faculty and 26 Hours is a youth Weekend and Culturefest. staff together for one cause.” - Robert Flores, Latinos in conference initiated This allows its student Agriculture Advisor by the CAFES club members to be engaged Latinos in Agriculture and connected so they (LIA) to provide excel in CAFES. LIA also opportunities for underserved offers professional opportunities for and Learn by Doing opportunity and underrepresented youth. competition, networking, and travel focused event.

Developed in 1988 by Ruth through regional and national events, Blakeslee as a senior project, such as the Minorities in Agriculture, As noted on their Cal Poly club the program invites high school Natural Resources, and Related website, “Latinos in Agriculture 12 | Winter 2024

Latinos in Agriculture leadership team pictured above.

Sciences (MANRRS) Conference that promotes academic and professional advancement for minority groups in related areas of study.

Since the 1990s, LIA has led 26 Hours, with two co-chairs selected to oversee the event each year.

The co-chairs work alongside a committee of club members and other interested students with the support of the Agriculture Education and Communication Department.

The department provides behindthe-scenes social media coverage, financial and administrative support for the club. At the same time, members organize and coordinate the logistics of the conference, ensuring its success in providing valuable opportunities for middlelow income youth.

Students practice graftings during the Plant Sciences Department workshop.

Kari Roose, the department’s administrative support coordinator, serves as the coadvisor for 26 Hours along with De Lay and has been involved with the event since 2018. Her behind-the-scenes roles include connecting with the selected high schools in December to extend the invitation to attend, coordinating the registration process in late January with the participating schools, consulting with the two student co-chairs on agendas, and ensuring they meet necessary deadlines. When asked about her role, she stated that she “assists in the execution of the event from setup to clean up and everything in between.”

Additionally, she is involved with the planning of the event from

the start of the school year.

During 26 Hours, participants engage in a series of workshops organized by the nine departments of the College of Agriculture, Food and Environmental Sciences. These workshops are tailored to various majors and fields of study, offering hands-on experiences that exemplify the university’s Learn by Doing philosophy. De Lay stated, “While students may have experience with ag, here they will experience the cuttingedge developments in ag that can change their perspective of what this college can do for them, and the opportunities to help them see enough to get what the college is about.” agcircle | 13

Students in BRAE workshop. Photo by Alejandro Rearte.

The event also features keynote box. It creates a positive impact color (BIPOC) high school students speeches from alumni who share and a good experience, so students with invaluable opportunities to personal stories about their are confident in getting out of their explore agriculture education, college journey and the impact comfort zone.” experience hands-on learning, and of 26 Hours on their profession. envision themselves as part of the Currently, 26 Hours can serve 100 Additionally, student panels Cal Poly community. students from 12 to 16 schools, discuss college experiences, but LIA would like to extend its Students from diverse backgrounds providing insight into different reach.

The significant constraints are inspired and empowered by 26 academic paths Hours, exemplifying and backgrounds.

“While students may have experience with ag, here the university’s As Robert Flores, to professor emeritus they will experience the cutting-edge developments commitment equity and excellence and co-advisor for in ag that can change their perspective.” - Ann De in agricultural LIA, said, “It has Lay, Latinos in Agriculture advisor education. In the been a real team future, the program effort. 26 Hours will strive to expand brings a whole bunch are faculty use from all nine access and impact, ensuring the of students, faculty and staff departments and costs associated spirit of “FAMI-LIA” — a family together for one cause.” with food and travel. “Hopefully, away from home — continues to The keynote speaker of this as Cal Poly moves towards yearthrive. year’s event, Jesus Amadadorround course offerings, they would Lopez (Chuy), praises LIA’s like to explore the option of a 26-hour experience as a second event, like the Engineering remarkable opportunity for Possibilities in College (EPIC) students, particularly those summer program, as we may be from underserved backgrounds, able to expand if there is more to achieve higher education. funding or grants for it,” stated According to Amadador-Lopez, DeLay. the 26 hours are an eye-opening Ultimately, Cal Poly’s 26 Hours experience for students, especially program led by LIA is a testament those from small towns and to the power of student-driven communities who are represented initiatives to foster diversity and in the program. “More small-town inclusion. In its 36-year history, schools should be invited because this conference has provided black, they get to leave that small town Poly Canyon workshop. Photo by indigenous and other people of mentally and think outside the Alejandro Rearte.

14 | Winter 2024

Photo Credit: Team 7

DIVERSIFYING THE BUSINESS

A FAMILY-OWNED FARM

By Katelyn Cardoza, Cade Johnson and Charlotte te Velde

T

hird-generation farmer and Cal Poly alumnus, Dave Van Groningen, knows first-hand the challenges in working within a fluctuating market and how it is impacting the ability of growers to stay relevant within the industry. Working towards finding innovative ways to sell his products directly to consumers, Van Groningen has continued to share his passion towards farming tree nuts through his own business in Visalia.

Food prices and purchasing trends have been very prevalent over the last couple of years as market prices continue to fluctuate.

According to the United States Department of Agriculture, in 2022, tree nut prices fell to

their lowest levels in at least two decades. This statement continues to prevail, impacting growers decisions to pursue their crops. With some food prices being high, such as tree nuts, there are many misconceptions as to how much producers are receiving for their products.

Farmers are given a “farm gate price” for their products that is different from market prices. This is the value they get paid per pound for their products after production, not including selling costs. Many farmers struggle with the discrepancy between the farm gate prices they receive for their products and the overall end price the consumers are paying. In fact, some farmers are seeing a trend of the prices

they receive for their produce being lower than their overall production costs to produce these goods. That said, many farmers are receiving below the “breakeven mark” and losing money on growing these essential products that are in high demand.

When Van Groningen graduated from Cal Poly in 1997, he began working for two farming families located in the Central Valley of California. After gaining experience managing these family farms, and the education that came with Cal Poly’s Learn by Doing education, Van Groningen felt ready to purchase his father’s walnut dehydrator business in 2005. Since then, Van Groningen has acquired 15 agcircle | 15 agcircle|

Lisa Van Groningen has made it her mission to share their story and market the new company’s message. Together, they have been working towards diversifying their businesses with this company.

When starting the process of creating Valley Grown Produce, the couple had to adopt some new changes as growers. They implemented new equipment, changed day-to-day work schedules and continued to focus on creating relationships with other farmers who were working towards the same goals.

Because of the strong relationships Van Groningen made over the last 20 years when shipping out his products, the family has received help in the processing Photo Credit: and planning forTeam Valley7Grown Produce. Speaking with local growers that were already selling directly to consumers nearly 800 acres of farming Lisa Van Groningen, are eager helped give them an idea of land, primarily growing to share their passion for the what they would be dealing walnuts, almonds and prunes, future of the company. with. They began cultivating as well as continuing to run the relationships with other Although tree nut prices were a family walnut dehydrator. farmers and companies as major concern, Van Groningen well, leading them to During his a local company that “We want to provide our family story to people who 20 years of would later help in the really want to know where their food working process of flavoring comes from.” - Dave Van Groningen towards the their nut products and family farm, creating nut butters.

Van Groningen dealt with the overwhelming and Lisa Van Groningen wanted “Our desire is to continue this decrease in tree nut prices. to focus on sharing their story legacy for our family farm Because of this, he was as farmers. Their goal as a and other families just like compelled to start something family-owned farm is to share ours, so the next generation new. This new idea came to be a and educate consumers of can continue on the path of startup family-owned business where their food comes from. providing sustainable, safe called Valley Grown Produce.

They find great value in creating food for the world to enjoy. personal relationships with Valley Grown Produce is one Valley Grown Produce came to those consumers buying their part of achieving this goal,” Van fruition in the early months of products. While Van Groningen Groningen said.

2023. As a fairly new company, has continued to focus on there is a lot of learning and the family farming side of the With the planning and growth yet to be done. However, business to provide sustainable support set in place, the Van Van Groningen and his wife, and safe food for consumers, Groningens were ready to 16 | Winter 2024

launch their new company. They worked with an independent social media company and website technician to create a website that allowed consumers to purchase products directly.

Today, they sell nine different flavored nut options, including walnuts, almonds and pistachios, as well as walnut and almond butters. To help promote their website, they create content on social media platforms and sell their products at weekly farmers markets throughout the Central Valley and Central Coast of California. The family’s new business has been operating for a year now, and they say they see great potential in sales.

As the Van Groningen family continues to “This type of business is all about the team you place around it. If the team is right, the potential is huge.” - Dave Van Groningen

pursue their dreams for their company, their main takeaway is to encourage farmers to “diversify and create niches.” Future plans for Valley Grown Produce include introducing as many people as they can to their products. They want to encourage those interested to go to their website, so that they can also learn of their story and the quality that is poured into each of their products.

“The biggest way that I try to remain relevant in the farming business is by diversifying. Not only diversifying in growing new crops, but also in investing in equipment, operations and side support businesses that keep our farming operation vertically integrated,” Van Groningen stated.

The Van Groningens have no desire to become part of the corporate world, but instead want to continue to sell directly to consumers. They want to inspire those who are struggling in the industry to share their stories and create businesses that will help boost their current status. For them, it isn’t about the money, rather it is about the importance of farming and being able to stay relevant within the industry.

agcircle | 17

Cal Poly Rides to Victory:

Miss Rodeo USA

By Allison Wahlig, Audrianna Lemons and Brianna Thompson 18 | Winter 2024

Photo Credit: Allison Wahlig

A

midst the rodeo scene, there remains a regal presence overlooking the rodeo industry in the United States, a Cal Poly alumna and proud first generation cowgirl, Kaelanne Quinonez. Quinonez, a Central Coast native, earned a bachelor’s degree in animal science, with a minor in equine science in 2019 before going on to graduate with a master’s degree in business from Texas A&M.

Born and raised in the golden state of California, Quinonez faces the challenge that many people don’t associate California with being prominent in the agricultural and rodeo industries.

industry, she said.

With Quinonez’s personal experiences and education, she has started to understand the depth of people’s passions for the industry and the traditions behind it.

Quinonez represents both industries, as she has been crowned a new voice of rodeo.

“Rodeo is so dedicated to its roots and traditions. People just want to see everyone succeed in the industry, which is a very healthy competitiveness that

Sharing her story to motivate and educate others to enter the industry is one way she hopes to spread awareness surrounding agriculture. By “traveling to the IPRA rodeos, being a good role model for the younger She spent most of her senior generations, year and working studying “With the experiences Cal Poly gives you to get those hands-on experiences, hard to under I took that to heart.” – Kaelanne Quinonez achieve your Marc dreams, I Horney, think that grit aspect to keep understanding the rangeland you don’t see in a lot of other persevering, is important. management and ecology industries. aspects of the animal industry.

Horney, one of Quinonez’s biggest influences, inspired her to attend Texas A&M, educating students on how to combine animal science and management, as well as the business side of operating a ranch, to preserve and protect natural resources.

Photo Credit: Sherry Smith Photography

I want to see that continue, so I will do my part as Miss Rodeo USA and be the ambassador for International Pro Rodeo Association (IPRA) and agriculture in general,” Quinonez said. It is important to remember that one doesn’t have to grow up on a farm or ranch to have their own voice in the

Also just having a good presence on social media for our sponsors through social media ads and radio, because without our sponsors, we can’t do what we do,” she said. Agriculture impacts everyone, and Quinonez ensures all audience members hear her voice as she advocates for agrciulture

Photo Credit: Sherry Smith Photography agcircle | 19

and educates audiences nationwide through social media, public speaking and appearances at public events.

With the experiences Cal Poly provides students with handson experiences through the ‘Learn by Doing’ philosophy, Quinonez embraced all of the opportunities she had as a Mustang.

She proudly claims her time at Cal Poly was like no other, because students have a plethora of opportunities from the lambing enterprise, colt starting and quarter horse enterprise and even the opportunity to join the rodeo team. Quinonez emphasized that even if you aren’t a student in the College of Agriculture, Food, and Environmental

Sciences, you still have opportunities to learn through lab research or on stage at the Performing Arts Center at Cal Poly.

This philosophy at Cal Poly is about learning, but it also means students take their knowledge and share it with others, which ultimately helps increase everyone’s skills and understanding, as well as their passions.

“Learn by Doing is something that I’ve really taken to heart and taken with me as Miss Rodeo USA,” she said.

Looking forward, Quinonez urges students to chase their dreams. Her platform for Miss Rodeo USA in 2024 is ‘Nose to the Grindstone, Eyes on the

Rhinestones.’ As she strongly believes, “if you work hard towards your passion, then you’re able to achieve that dream, that passion, or that rhinestone.”

Rodeo queens love their sparkles and rhinestones, but the title comes with hard work and dedication as well.

This year, Quinonez is taking the skills she has learned and the experiences she has learned from to share with others in the hopes that they will merge into something beautiful at the end of her reign. “My heart truly lies in the western industry and that’s where I’m hoping to stay,” she said. Unsure where this crown might take her, she remains grounded.

“I’m just excited for the endless possibilities. It’ll all work itself out.” As Quinonez continues her reign as Miss Rodeo USA, she plans to inspire children, adults, and especially Mustangs to see the future that lies ahead in the western industry.

Photo Credit: Audrianna Lemons

SCAN TO WATCH THE MISS RODEO USA INTERVIEW! 20 | Winter 2024

Photo Credit: Allison Wahlig

Photo credit: Heather Liwanag Members of Team Ellie trek across beach cliffs to survey elephant seals.

TEAM ELLIE SURVEYS THE SEALS

CAL POLY’S ELEPHANT SEAL RESEARCH TEAM

by Claire Nauman

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he smell of brine permeates the air at the Piedras Blancas Elephant Seal Rookery as the distinct calls of male, female and baby elephant seals pierce the otherwise idyllic wintry beach day. Tourists throng the area, rain or shine, to watch thousands of elephant seals bask in the sand, nurse their young, and, for especially lucky onlookers, give birth.

The elephant seals that dot the beaches of the Central Coast every winter are a staple attraction in San Luis Obispo County. Though the 13-foot, four-thousand-pound

mammals are a draw for tourists, Cal Poly students are often more preoccupied with the fully terrestrial mammals they know and love: cattle, horses, and the occasional sheep. But one Cal Poly professor and her research crew of 46 undergrads and four graduate students dare to tangle with the elephant seals, surveying and analyzing the population of more than 25,000.

Professor Heather Liwanag’s team is aptly named Team Ellie, “ellies” being the team’s nickname for the elephant seals they study. When

Liwanag arrived at Cal Poly in 2015, she noticed that the local elephant seal population was not being studied. She and her team are the first to develop a long-term population monitoring program for the San Simeon elephant seals.

When the elephant seals were nearly hunted to extinction in the 19th century, the worldwide population was estimated at 100 seals or less.

After protection laws were enacted in both Mexico and the United States, the elephant seals made a miraculous recovery and their statewide population is now 160,000 agcircle | 21

strong and growing every year.

population.

However, their near extinction came with a major price: a genetic bottleneck. There was a limited number of elephant seals left to repopulate after nearly going extinct, resulting in a species with a very small gene pool. By precisely surveying, counting, weighing, and tagging the elephant seals in the area, the risks associated with small gene pools can be monitored closely.

In order to keep both the elephant seals and visitors safe, Sundays, the most popular day for tourists to view the seals, are the only days no research is conducted. Unlike tourists, students on Team Ellie are qualified to interact with the elephant seals.

“The field skills are really transferable.”

- Professor Heather Liwanag Team Ellie’s groundbreaking research into a previously unsurveyed population has opened up opportunities to Cal Poly students in a vast array of majors, from economics to animal science.

The students on Team Ellie are united by a passion for the elephant seals they survey.

Members of the team travel to the coastal town of San Simeon 40 miles north of campus, six days a week, collecting data about the elephant seal

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“We are concerned about our visibility to the public,” Liwanag said.

Every January, female elephant seals come ashore to mate and give birth. Baby season begets tourist season, and if tourists see Team Ellie, whose members are thoroughly trained in handling elephant seals, they may assume that anyone can touch them. This assumption would endanger themselves and the seals, as well as violate the Marine Mammal Protection Act. To avoid the notice of tourists, a day in the life of a student on Team Ellie begins before dawn. The team is divided into smaller groups, each subteam committed to one six-hour shift per week. Animal science fourth-year Isa Mattioli, a leader of one of the six smaller research teams, starts their day at 4 a.m..

As a team lead, they are responsible for charging and organizing the equipment, flying the survey drone, and driving the van of volunteers up to the research site. At the site, the team of four to 10 people begins the work of weighing, tagging, and marking young elephant seals, as well as counting the

The Piedras Blancas Elephant Seal Rookery. Photo credit: Claire Nauman

number of seals on the beach on that day.

At birth, elephant seal pups already weigh 75 pounds and stretch four-feet in length. They steadily gain 10 pounds a day for a month until they are weaned at a weight of 300 to 400 pounds and are officially dubbed “weaners.” Despite their incredible sizes, Mattioli describes weighing pups as not that hard.

“They’re so big, fat, and round that it’s pretty easy to just roll them right into the weighing bag,” Mattioli said.

the beach, automatically taking photos on its path before returning to the team. Volunteers then count the seals in each image.

Team Ellie may be dedicated to surveying and benefiting the elephant seal community on the Central Coast, but it’s not just the elephant seals who benefit.

According to Mattioli, the experience is just as “They’re so big, fat, and round valuable to the students that it’s pretty easy to just roll who spend their mornings wrangling them right into the weighing seal pups with sandy bag.” - Isa Mattioli shoes and cold fingers.

While most of the team works to weigh and tag pups and weaners, team leads begin the drone survey. Introduced in 2023, the drone is sent on a preprogrammed flight over

“Whatever it might give these volunteers,” Mattioli said, “I think everybody takes away something from it that’s very valuable.”

Team Ellie poses for a selfie after a successful survey. Photo credit: Evelyn Hernandez

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MOO-LAH FOR DAIRY PROCESSSORS

Photo Credit: Bella Anooshian

PACIFIC COAST COALITION - DAIRY BUSINESS INNOVATION INITIATIVE

by Riley Lopez, Bella Anooshian and M’Lyssa Frago

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ith a population of just 148, there is a hidden gem in Valley Ford, California.

With a family history deeply rooted in the dairy and cheese industries, it’s no wonder Valley Ford Creamery is full of innovation. Joe Moreda is head cheesemaker, plant manager and son of the creamery’s founder, Karen Bianchi-Moreda.

Beginning in the COVID-19 pandemic, with Moreda attending Cal Poly as a dairy

Photo Credit: Bella Anooshian 24 | Winter 2024

science major, Bianchi-Moreda decided to dabble in hobby cheese-making, harkening back to meals with her grandparents featuring specialty cheeses.

While Joe initially intended to use his experiences at Cal Poly’s Creamery to learn how to make dairy products like cheese and ice cream, he was inspired to turn away job offers at large corporations and return home to give the newfound family business a shot.

Throughout this journey, Moreda recounts applying for upwards of 30 grants without receiving a single one. That is, until he came across an article in “Cheese Market News” describing a grant for dairy processors, the Pacific Coast Coalition’s Dairy Business Innovation Initiative (PCCDBII).

The PCC-DBII is a grant program funded by the United States Department of Agriculture’s Agricultural

Marketing Services in an effort to address ongoing supply chain and food system challenges in the form of business plan development, marketing and branding and assistance with innovative techniques of production and processing.

With the financial support of the PCC-DBII, Valley Ford purchased an automatic cheese wheel cutter, allowing the business to autonomously cut hard cheese wheels into uniform, prepackaged products. This new technology opens a new sector for the creamery in the retail and grocery market.

This experience is just one example of the on-ground support that the Pacific Coast Coalition has continuously offered through three rounds of funding for dairy processors.

Moreda’s story of a family history rooted in the dairy agcircle| 24

industry is not a new one in California.

California is the number one liquid milk producer and number two cheese producer in the nation, making California a dairy powerhouse with over 41.1 billion pounds of milk being produced every year. There are 1,100 dairy farms in California with the majority being family-owned and operated. Those producer-processors are a priority for the PCC, ensuring that those that keep California’s powerhouse economy afloat can not only stay in business, but expand and innovate at the same time.

Valley Ford Creamery isn’t the only dairy processor using the PCC-DBII to expand their business, with innovators like TMK Creamery in Canby, Oregon which uses something that’s typically waste to dairies to create a fresh new product, called Cowcahol. Whey is the liquid left by straining and curdling milk. It’s a byproduct of Photo Credit: Bella Anooshian dairy processing and cheesemaking.

TMK Creamery is seeking ways to put put this waste to use and created process and production of Agriculture at Fresno State their own distillery through trial their Cowcahol. and “cowkeeper” for the and error. Through distilling the PCC-DBII. “The PCC-DBII Through Cal Poly San Luis whey, the creamery can create a helps catalyze innovation in Obispo’s partnership with signature vodka. As recipients in the individual dairy businesses PCC-DBII, agricultural most recent round of funding TMK as well as the regional overall communication students Creamery has been able to purchase through tools, technology, a new distillation and talent such as apparatus to precision cutting “To say it has helped our business is a complete elevate both the equipment, labor understatement.” - Joe Moreda saving automation, and developing can capture stories like industry-changing new uses those of Valley Ford and for dairy foods and processing TMK Creameries firsthand. by-products,” said Pheasant Students travel to grantees, using industry grade The Pacific Coast Coalition technology to tell the stories has provided and inspired of how the PCC-DBII grant collaboration between has allowed dairy businesses universities, industries, and to expand or innovate. disciplines allowing for a These people and their stories wide audience to experience and learn more about the are what inspired the Pacific California dairy industry, Coast Coalition and their including what they need and goals, especially if you ask where they are headed.

Susan Pheasant, director of the Institute for Food and Photo Credit: Natalie Victorine agcircle | 25

26 | Winter 2024 Photo Credit: Audrianna Lemons

Photo Credit: Brianna Thompson

Photo Credit: Audrianna Lemons

Boswell AGriculutral Technology Center: Photo credit: Megan Koehler

Empowering Cal Poly Students’ Futures

By Allison Wahlig, Audrianna Lemons and Brianna Thompson

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he opportunities are endless for students in the College of Agriculture, Food and Environmental Sciences with the opening of the Boswell Agricultural Technology Center at Cal Poly in May 2023. The new food science building is full of the latest technological advances for students to practice Cal Poly’s Learn by Doing philosophy. With innovative tools at the Boswell Agricultural Technology Center, students are offered abundant experiences that further their education and create new possibilities for future endeavors.

This high-tech building gives a new home to the classes offered to students majoring in food science and nutrition.

Food safety will be brought to light with the help of the Boswell Agriculture Technology Center.

It is important to understand how food safety impacts daily lives. It is no secret that Americans crave variety, different flavors and aromas. With such high expectations, it is important to look at

all sectors within the food industry. Within food science, some areas to consider are food chemistry, biology, engineering, formulation, packaging, sensory analysis, product manufacturing, law and biotechnology. Thanks to the Boswell Agricultural Technology Center, students now have access to a culinary teaching lab, sensory analysis lab, food safety labs, research instrumentation lab and a nutrition lab.

A key component of the Boswell Agricultural Technology Center is the state-of-the-art labs where students can embody the college’s handson learning approach. Every day, students are discovering new and upcoming innovations to positively contribute to the food industry as a whole. Cal Poly has invested in the building with technological advancements for investing in students’ futures, as well as the future of agriculture and food safety.

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Students particpate in numerous hands-on experiences within the Boswell Agricultural Technology Center. Photo Credit: Brianna Thompson One of the newest technologies being used in the research lab is the Eddy Jet 2W automatic spiral plater. According to Professor Pokharel, with the help of the Eddy Jet, students have shorter processing times and reduce cost on consumables by plating up to three dilutions in one plate.

Another unique feature of the machine is the absence of cleaning due to the disposable pieces.

Most importantly, students can be worry-free that there is no cross-contamination from one sample to the next.

and storage of data with just a click of a button.

Students are trained to use both methods in order to be prepare for future careers that might require either or both methods.

With the help of the new biological safety cabinet, students are able to practice safe measures within the research lab. The biological safety cabinet allows students to safely conduct research with a high efficiency filter within the cabinet to ensure clean air in the lab. In addition, a ultra violet light in the cabinet and can be programmed for energy efficiency.

The SphereFlash technology, which adds a unique advantage to the Eddy Jet, can help New Opportunities organize data after processing. The SphereFlash eliminates difficulty of organizing data because it Food safety Professor Pokharel has been an automatically loads Animal Science the data onto a nearby Department faculty “There is no other food safety research lab nearby that laptop for further member for six years can compare.” - Professor Siroj Pokharel analysis. and leads the research Another new form of technological advancement at the center is the 3M Petrifilm Plate Reader. Previously, students had to use a manual plate reader to count microorganisms from a food sample. However, with the 3M Petrifilm Plate Reader, the process is automated and allows for the reading, reporting 28 | Winter 2024

lab on the third level of the Boswell Agricultural Technology Center. He specializes in the animal-derived food safety in the research lab.

Pokharel is enthusiastic about the new opportunities for Cal Poly students, such as the possible addition of a food science minor to the

curriculum. He believes that this minor will give more students access to the latest technology in the Boswell Agricultural Technology Center.

“There is no other food safety research lab nearby that can compare. It is a modern state-of-the-art lab with great potential for research,” Pokharel said. One of the success stories from a senior project was the use of bacteriophage (virus) against foodborne pathogens, such as Escherichia coli and Salmonella, on meat products. The project was later published in the Meat Science journal.

Numerous projects and experiments like these have led the Boswell building to have plentiful possibilities for the future.

Another project that is currently underway, under the guidance of Pokharel, is looking at the effect of feeding essential oils on production parameters, feed efficiency, egg production, and poultry gut microbial diversity. Pokharel excitedly shared that the project is near completion with the help of the research lab. The possibilities for future research in the Boswell building are endless.

Photo Credit: Allison Wahlig

Photo Credit: Audrianna Lemons

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METHANE DIGESTERS BRING EXCITING FUTURE FOR DAIRIES

BY CHARLOTTE TE VELDE, KATELYN CARDOZA AND CADE JOHNSON

E

veryone knows times are tough in the dairy industry. Dairy farmers are being challenged in many ways, primarily due to the economics of the industry. Factors such as high production costs, including feed and labor, and the everchanging demand and pricing of milk are struggles in the industry.

Another industry challenge is an increase in government regulation and high taxes, as well as inflation.

agricultural and transportation industries, such as fertilizer, and biomethane fuel.

Methane digesters continue to gain popularity in the dairy industry as they promote a sustainable dairy farm and bring a new source of income to dairy farmers. A dairy farmer currently involved in a methane digester project is Michael Dotinga, a fourthgeneration dairy farmer from Oakdale, California.

Many dairy farmers are left fearing for their business’s future, and with more and more news headlines telling stories of dairies selling, it becomes daunting.

However, there is hope: the discovery of the methane digester.

Dotinga currently owns and operates the Hilltop Holstein Dairy Farm, an all Holstein dairy farm, and currently ships his milk to Valley Milk, LLC in Turlock, California. Dotinga is working with Jack Deliddo Jr., of Sierra Renewable Organics Management (SROM), to implement a methane digester on his own dairy and hopes to be using it by summer.

What is a methane digester? A methane digester takes manure from a dairy farm and transforms it into valuable products for the 30 | Winter 2024

However, Dotinga is not the only one who will be reaping the benefits of this project.

Nearby dairy farmers who also benefit include George te Velde, a third-generation dairy farmer, who currently ships his milk to California Dairies Incorporated (CDI) in Turlock, California, as well as Brent Alger, who owns and operates Cross A Dairy in Oakdale, California.

The methane digester being implemented at the Hilltop Holstein Dairy, owned and operated by Dotinga, needs manure from at least 10,000 animals to run efficiently, leading to te Velde and Alger becoming involved in the project.

Before methane digesters, dairy farmers would process manure through a separator, which would then put the liquid into

a lagoon and the solids would be used for fertilizer after. It was not a bad method by any means, but the methane digester has many more benefits than a manure separator.

“The primary benefits of a methane digester for a dairy includes the cleaning of manure, providing a new source of income for dairy farmers, and reduces their carbon footprint,” said Deliddo Jr., a partner in SROM and the main developer of the methane digester project for te Velde, Dotinga and Alger’s operations.

“When the manure is put into the digester, it is like passing it through the cow another time.

The manure is heated up to around 100 degrees Fahrenheit, then acts as an intestine because nutrients are extracted,” Deliddo Jr. stated.

Deliddo Jr. also said that the digester reduces the carbon footprint of a dairy because the carbon dioxide that was once being emitted by manure is now being used in more environmentally friendly ways.

digesters for farmers do not stop there. Dairy farmers are being compensated for their manure.

digesters also receive carbon credit.

“Other dairies are involved in carbon credit markets, which allocate how much CO2 a company can release Inputs into the digester into the atmosphere. include cow manure, “A primary benefit of methane digesters is that a With the use of methane wastewater biosolids, dairy farm’s carbon footprint will be reduced.” digesters, dairies will food waste, and other - Jack Deliddo Jr. be releasing less carbon organic matter. After dioxide, and therefore the matter is put into able to sell carbon credits the digester, it is separated into valuable than dry cows and dry to other companies,” stated te liquids, solids and gases. cows are more valuable than Velde, explaining how the carbon Solid outputs include fiber-based heifers. We will begin using the credit market worked. products, fertilizer, compost soil digester hopefully around July Although high production amendments and cattle bedding.

2024,” Dotinga said. costs and inflation continue Liquid that is produced is Being compensated for manure to challenge those in the dairy concentrated fertilizer, which can is a major factor in helping dairy industry, the rise of methane be used in long-term agricultural farmers stay in business. Milk digesters brings a new source projects. cows are more valuable on the of income and many other The gas outputs are beneficial, compensation basis since they potential benefits, aiding in providing electricity for internal create more manure and are compensating for the product combustion engines and worth more on a dairy than dry dairy farmers provide. biomethane, which can be used cows and heifers. to fuel vehicles.

Dairy farmers who sell manure The benefits of methane to be processed in methane “Compensation is based on a per cow basis. Milk cows are more

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Photo Credit: Cole Stephens

Irrigation training and research center LEADS AGRICULTURAL EFFICIENCY CHARGE

By Mary Nascimento and Madalynn Tellesen

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ater scarcity in California remains a pressing concern from many perspectives, but especially so through the lens of agriculture. In 2022, the United States Bureau of Reclamation (USBR) renewed a contract with Cal Poly’s Irrigation Training and Research Center (ITRC) to continue its efforts to maximize the potential of the state’s limited water resources.

Since 1996, the ITRC and the USBR have worked together to provide technical assistance and resources for irrigation districts and water managers in the Western United States, with the biggest projects located in California.

For over 100 years, USBR has assisted agencies and districts tasked with managing water throughout the state. Its initial efforts in California began in the early 1900s by building dams for flood control issues in areas like Sacramento. Once the dams were built, the Bureau shifted its focus from building structures to managing the water it had rerouted and stored, and that meant that water agencies within the state

32 | Winter 2024

needed technical expertise they could rely on.

California, the nation’s largest producer of fruits, nuts, vegetables, and dairy products, according to the United States Department of Agriculture (USDA) Economic Research Service, relies on efficient

“Flexibility is a keyword in modernization.”

- Professor Stuart Styles agricultural water supplies. Many factors affect the state’s ability to grow food, including persistent drought, water supply competition from environmental and urban sectors, electrical power rates, heat events, market conditions, regulatory constraints, and wildfires. And yet, production increased consistently for 60 years as farmers and water managers reduced water use by 5 million acre-feet from its peak in 1980.

This feat is a tangible example of the importance of irrigation efficiency, meaning cutting water use down to only what is necessary to grow the same amount of food.

ITRC, which is an independent center within the BioResource and Agricultural Engineering (BRAE) Department at Cal Poly, was founded in 1989 by Professor Emeritus Charles Burt. It focuses on large-scale efforts to modernize water management. “Flexibility is a keyword in modernization,” said ITRC Director and Cal Poly BRAE Professor Stuart Styles. “It sounds great when you have the water, but you have to have the water at the right time and amount and you have to be able to control when you get the water.”

Pictured above: Professor Stuart Styles teaching the ITRC pump training short course. Photo Credit: Cole Stephens

“We don’t conserve water,” he clarified. “Modernization allows the managers to do something different with the water. It doesn’t actually take that water and put it into the river for the fish to swim out to the ocean. It has a lot to do with the management of the existing water supply and then getting better yields with the existing water that we have.”

While environmental improvements aren’t the center’s primary focus, they can be a substantial side effect of irrigation modernization. The Colorado Government Highline Canal was at one point losing 30,000 acrefeet of water annually. In the 1990s, the canal would run dry in some seasons, endangering the

Photo Credit: Joe Johnston

local fish populations. The ITRCled structural and management improvements allowed water operators to regulate flows in the canal better, eliminating the water losses and depositing those 30,000 acre-feet of water into a reservoir so that in subsequent years the water managers and environmental advocates released the water into the river when it was needed, according to Styles.

The Government Highline Canal in Colorado is a black-and-white example of the modernization the ITRC and the Bureau of Reclamation have accomplished together.

Flexibility was again important when it came to the Glenn-Colusa Irrigation District (GCID) in Northern California.

This irrigation district update is an example of flow measurement’s role in efficiency to improve application and reduce water waste. The USBR-ITRC partnership provides benefits that radiate out from the water agencies to the rest of the state, according to Styles. In an economic analysis conducted in 2023, the ITRC found that for every dollar invested in its technical assistance, districts invest about $62 in infrastructure improvements.

These investments create an overall economic impact of approximately $100 for every dollar invested in the

program.

GCID uses Supervisory Control and Data Acquisition (SCADA), what Styles calls, “a fancy word for monitoring,” to manage water levels in its main canal remotely.

Every year, irrigation managers and farmers from across the West come to Cal Poly to attend a professional education overview of SCADA systems. This is one of five courses offered by the ITRC in partnership with the Bureau of Reclamation.

Styles said these courses set growers up to be more efficient with existing water to increase the amount of food grown in California.

Along with an increase in technical assistance across California, the ITRC has plans to push modernization projects even further while allowing the younger generation to step into management roles.

In the future, said Styles, the ITRC will continue to work with irrigation districts to improve operations from conveyance systems to farms to offices. “We improve the water service to the growers, both at the highest level of water in dams but also at the smallest level too, even in the small water districts that are 10,000-acres, so they do a better job of distributing water to the growers in the right place at the right time.” agcircle | 33

Photo Credit: WUI Fire Insititute

California

By Claire Cauzza, Mallory Filkins and Camille Jacobellis

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he Cal Poly WildlandUrban Interface Fire Institute, otherwise known as the WUI Institute, is currently conducting 17 research projects to find solutions to the question of how farmers and homeowners can be prepared for the constant threat of wildfire.

Amidst California’s 34 | Winter 2024

agricultural landscape, the ongoing threats of wildfires continue to devastate San Luis Obispo County. One of the most recent events happened on Oct. 12, 2023, along Avenales Ranch Road just south of the town of Pozo in northern San Luis Obispo County. An estimated 130 acres of vegetation was destroyed until the fire was

contained 13 days later.

This is just one of many fires that have happened in San Luis Obispo County, and the problem of wildfires in California is only increasing.

The WUI Fire Institute has made it its mission to ensure that this common occurrence will no longer be so detrimental.

SOLUTION FOR CRISIS : THE WILDLAND URBAN INTERFACE FIRE INSTITUTE Frank L. Frievalt has served since 1979 as director of the WUI Fire Institute. Prior to joining Cal Poly, he served in roles from firefighter to fire chief at various county, state and federal agencies.

The WUI Fire Institute is a mission-driven organization that seeks solutions to the Wildland Urban Interface fire problem through innovative research, training, and education to create safer and more fire-resilient communities in California and the West.

When asked why the WUI Fire Institute exists, Frievalt said, “The WUI Institute exists because we have had an increase in the number of properties lost to wildfires in our communities. The mission is simple, a little aspirational but I think it is doable, just to create the most wildfireresilient communities in the world.”

The WUI institute has many projects to ensure fire safety and better California’s agriculture currently underway by faculty and students from across the university. A current project is a simulation table, which is a combination of projection

and a table that matches a landscape and then superimposes aerial photos of a community.

“We superimpose these communities and shape the landscape to match what exists. Then we can roll scenarios over the top of that to get an idea of what it would look like,” Frievalt said.

Another project the institute is working on is being conducted by Scott Steinmaus and Stewart Wilson. Both have been using fire retardants in areas before a fire happens in an effort to reduce fire risk.

to keep their property safe by encouraging them to be involved with stakeholders such as firefighters and fire insurers.

In the words of Frievalt, the future of fires will not be as detrimental because there will not only be one “miracle” structure standing after a fire, but several that are not fazed by the fire.

Why? Because they are prepared in ways the WUI institute has taught.

“Their work is about if we can put these fire retardants on a year or two years ahead of time,” Frievalt said.

The research has revealed that applying these fire retardants beforehand can prevent more loss in these areas.

The WUI Institute is actively finding solutions to the constant threat of wildfires, through passion, dedication, research, and teamwork.

Frank L. Frievalt WUI Institute Director Photo Credit: WUI Fire Insititute

Additional efforts include educating people on how agcircle | 35

By Clarissa Ballo, Natalie Rogers and Brooke Gillott

The Resilient Ranch

The inspiring journey that led the Molnar family cattle operation to new heights

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ore than 100 years ago, a group of Swiss Italians migrated to the Central Coast of California to a small coastal town, today known as Cayucos, to begin again and become one of the largest cattle operations in San Luis Obispo County.

Six generations later, the ranch is now home to more than 250 head of cattle, multiple leases of usable land and a full-time business selling locally grown beef and produce.

Fallon Molnar, 25-year old cattle rancher and Oregon State University alumna, shares her family’s unfailing passion and dedication for the industry despite its constant battles. “If there are challenges, we will overcome them.

That’s the only option.”

Operating a cow-calf operation herself, while her father remains busy managing half of their herd in Paso Robles and surrounding areas, Molnar has a never-ending love for her role on the ranch with no end in sight.

Photo Credit: Clarissa Ballo

From her days spent out in the barn or in a field surrounded with cattle as a child, this agribusiness and animal science graduate has not only integrated her learned experiences and knowledge into her family’s ranch, but also into the cattle industry as a whole while facing the effects from California’s drought, shifting cattle prices due to inflation and soaring land prices.

Since 1870, the Molnar family has remained consistent in their commitment to their family cattle ranching business. Molnar describes her role and family’s history not only as a business and source of income, but as a lifestyle, as something she proudly says, “...we were born to do.”

Fallon Molnar poses with one of the family’s cows.

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From her great-grandfather opening the first butcher shop in Cayucos to now an operating ranch that is not only home to a prospering cattle operation, but includes acreage of avocado orchards as well, Molnar and her family have continued to adapt to the evolving industry.

In addition to being the primary operator of the Cayucos and surrounding ranches, Molnar has also developed a retail business selling their locally grown, certified natural and hormone-free beef to the public, an idea proposed by her and her father to not only

as they continue to incorporate agritourism into their family business. However, it is not always easy.

Molnar shared that there are often disheartening conversations during difficult times surrounding changing market prices, drought impacts, shifting trends on the consumer side and to this day, the effects from the COVID-19 pandemic.

While some of these challenges pose attractive alternatives for operations in the cattle industry as land leases and conservancies become more prevalent now than ever, no challenge or fight has kept Molnar and her family from continuing to pursue the love they have not only for their herd and homeland, but the industry.

An irreplaceable level of gratitude for the industry runs deep in this family and is shown in the way they care for their cattle and their land, as they strive to find ways to give back to the community and grow as a business.

offer high quality, local products, but to further grow within their own operation.

These packaged boxes vary in size and offer a wide range of affordable prices, with different cuts and amounts of beef, as well as the option to purchase produce boxes available with home-grown avocados as well. Whether it be through an online order, farmers markets or exchanging orders face-to-face, selling their beef products for retail has played a huge role in how the Molnar’s have sustained their agricultural heritage by slowly growing into a vertically integrated operation.

The family’s first head of their Black Angus herd was gifted to Cal Poly decades ago when their family arrived here on the Central Coast and you can still see the descendants of those cows grazing upon the hills surrounding campus today.

Photo Credit: Clarissa Ballo

By implementing modern technology, efficient strategies to maximize land use, and securing leases with surrounding ranches to ensure the health of their cattle, the Molnar family is able to confidently remain strong in their operation and run a business efficiently without feeling the economy’s pressure or stress to sell their land or minimize their operation.

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THE AGRICULTURAL EDUCATION AND COMMUNICATION DEPARTMENT

Club Highlights

Agricultural Leadership Society Agricultural Leadership Society is a small club within the Agricultural Education and Communication Department at Cal Poly. It prioritizes community service, leadership development and career exploration.

Students interested in a future in agriculture are encouraged to join.

With monthly meetings, quarterly socials, and a welcoming atmosphere, students find a place to enhance their leadership style with a focus on the evolving agriculture industry.

Latinos in Agriculture Latinos in Agriculture (LIA) aims to promote diversity and higher education among agricultural majors. The club seeks to make students feel welcome by participating in campus activities, hosting events like 26 Hours and connecting students with resources necessary for their success such as hearing from industry professionals. Latinos in Agriculture is the local chapter of Minorities in Agriculture, Natural Resources, and Related Sciences, a national society promotig academic and professional advancement by empowering minorities in agriculture, natural resources, and related sciences.

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CAFES Ambassadors CAFES Ambassadors is a collegewide student organization that serves as the leadership and public relations team for the College of Agriculture, Food and Environmental Sciences. Students work to promote the college to prospective students, alumni, industry, and government partners, donors, and other stakeholders. The CAFES Ambassadors continue to be a positive influence for the face of the college and incoming students each year.

Agricultural Communicators of tomorrow Cal Poly Agricultural Communicators of Tomorrow (ACT) is a chapter within the National Agricultrual Communicators of Tommorrow association. ACT is a student-led organization committed to providing insight and opportunities into the agricultural communication industry. Through immersive workshops, leadership development conferences, and on-and-off campus experience opportunities, students in ACT are provided with a skillset to succeed and create a positive impact in the world of agricultural communication.

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