Growing Notes Spring/Summer 2013 by Danielle P

GROWING NOTES

Spring/Summer 2013

STRONG ROOTS, BRIGHT FUTURE SANTA CLARA UNIVERSITY

IFAMA 2013 TABLE OF CONTENTS IFAMA Conference

Director’s Corner

Blossom Dinner 2013

Gordon Biersch Field Trip

BTGAP

Hunger Week

4-5

Chico Field Trip

6-7

Olive Oil Event

Gourmet Markets

Slow Food Movement

New Student Staff

Second Harvest Internship

Cost of a Healthy Meal Update

Upcoming Events

Graduates and MBAs

Food Security in Latin America

Alumni Spotlight

Student Spotlight

Save the Date! FAI is turning 40!

Come join us in celebrating 40 years of growth and achievement!

Twelve intense hours, twenty-two teams and two levels of competition. Near the suspenseful conclusion of the 2013 International Food and Agribusiness Management Association’s annual Case Study Competition in Atlanta, Georgia, the field was down to four teams: Santa Clara University, Nanjing University, the University of Hawaii and Wageningen University. Twenty-two teams from around the world were given four hours to create a solution and a presentation for a case study about Corporate Social Responsibility for Swedish tiger shrimp retailers, Axfood. Just four teams were selected for the final round. The final four were allotted eight hours to create an even better presentation and solution to a case study about expansion options for Italian company Mutti Spa, purveyors of gourmet tomato products. Nanjing University took fourth place and Wageningen was announced as third. Great excitement preceded the announcement of the second place winners, University of Hawaii; we had won the competition! Our team was comprised of five MBA students: Michael Billikopf, Alvin Chen, Ngoc Ngo, Tina Cosentino and Zach Wise. Each student brought specific strengths to the table, and the team worked together to create a thorough solution and a strong presentation. In preparing for the event, the team met every other weekend for two quarters. They held marathon-length practices to learn each case study and practice with food and agribusiness industry-specific cases. We look forward to another great competition next year at the IFAMA 2014 conference in Cape Town, South Africa!

Saturday, November 16th, 2013

Featured articles:

6:00 pm Reception 7:00 pm Dinner Locatelli Center Santa Clara University

Hunger Week: On pages 4 & 5 read about the four-day stretch of events this past May that aimed to address and understand hunger.

www.scu.edu/fai

Chico Field Trip: Check out the feature on pages 6 & 7 which recaps FAI’s recent student and staff trip to Chico!

DIRECTOR’S CORNER

The Food and Agribusiness Institute is turning 40! We’ll be celebrating our birthday this Fall with a special celebration on Saturday, November 16th, 2013. Save the date, mark your calendar, contact your friends, and prepare for a fun afternoon and evening with friends, alumni, current staff and faculty! We would like to have as many of you as possible join us for this event… and you can help us tell our story by looking for old photographs and recalling your experiences with FAI. We’ll be asking you to send us these photos and stories so that we can prepare exhibits for the event. Save the date cards are in the mail! We’ve had another exciting and successful year in the Institute. Our MBA students made a fine showing at the International Food and Agribusiness Management Association’s Student Case Competition in Atlanta. They finished first among twenty-two teams from around the world. On the undergraduate side, our new pathway is going strong with more than 50 students. We have attracted students from across the university and have engaged them in many projects and programs, including our immersion trip to Burma/Myanmar this month. The FAI continues to offer many opportunities for our students and others to learn about the food industry. We hosted numerous events, including the Blossom Dinner that featured Dan Gordon of Gordon Biersch, Hunger Week, which was organized by our students, a talk about the Slow Food Movement, a discussion of Gourmet Markets with Draeger’s Market CFO Peter Draeger as well as collaborating on several other events. We led an immersion experience for our undergraduates to several areas of Ghana in West Africa and hosted field trips to Chalone and Hahn Wineries and to Veggielution and Full Circle Farm. We also took students on a two-day field trip to Chico to learn about sustainability initiatives at Sierra Nevada Brewery, Chico Bags, Klean Kanteen, CSU Chico, and other local businesses. - Dr. Gregory Baker

Blossom Dinner 2013 FAI knows how to throw a party! This years’ annual Blossom Dinner featured wine from Punch Vineyards donated by alumnus Lee Nordlund, and beer from Gordon Biersch Brewing Company, generously donated by our featured speaker, Dan Gordon. The Blossom Dinner guests included alumni, faculty, and current MBAs and undergraduates who were able to connect, network, and celebrate their involvement in the field of agribusiness. Over 75 alumni and affiliates attended the event and commemorated and celebrated the accomplishments of the Institute’s students, alumni, and staff. Delicious appetizers and dinner were served at the Adobe Lodge on campus. Throughout the evening, guests listened to Dr. Gregory Baker, Director of FAI; Dr. Drew Starbird, Dean of Leavey School of Business; and Erika French-Arnold, Assistant Director of the Institute. Erika gave an overview of FAI’s events, field trips, and activities over the past year, while student researchers Courtney Robinson and Lisa McMonagle presented their current research findings and results for the “Cost of a Healthy Meal” project (learn more on page 11). Over dessert and coffee (and more beer) Dan Gordon, Co-Founder and Director of Brewing Operations for Gordon Biersch Brewing Company, gave a captivating and insightful presentation of his business ventures. Dan reflected on his time at the Technical University of Munich, where he learned the craft of brewing, and described his experiences with Gordon Biersch. The company’s ability to grow and process hops has made Dan very in-tune with the agribusiness industry, and he was a delightful speaker. This year, as always, the Blossom Dinner exemplified how FAI continues to be an integral part of the SCU community. The Institute provides support for research and development in the fields of food security, agribusiness, and sustainability, as well as fosters intellectual growth and support for MBA and undergraduate students. Looking forward, FAI hopes to continue providing these opportunities to not only our current students, but to FAI alumni as well. Many thanks to our sponsors: Gordon Biersch and Punch Vineyards. We can’t wait to reunite with all our alumni, students, and staff of the Institute again on November 16th at our 40th birthday celebration! - Tara Pozzi

FOOD & AGRIBUSINESS INSTITUTE

FAI’s Newest Student Clubs The Food & Agribusiness Network, led by MBA students, hit the ground running this past quarter. Led by President Raymond Shady and Vice President Courtney Robinson, FAN is ready to bring speakers, networking opportunities and off-campus field trips to MBA students who are interested in learning about the food industry. We had our first two events spring quarter, including an Olive Oil Tasting (page 8), as well as a tour of Gordon Biersch Brewing Company. We look forward to another year of FAN events and hope to bring in many more MBA students into the Food & Agribusiness Concentration.

Gordon Biersch Brewery Tour On May 11th, Dan Gordon, Co-Founder of Gordon Biersch Brewing Company, led 20 MBA and undergraduate pathway students (only those who are 21 and older), on a tour of his brewing plant. The tour began in the control room where Dan showcased a fully stocked refrigerator that contained all of his brews. He let each student choose a beer and then discussed each type as they were selected. Among the favorites chosen were Märzen, Hefenweizen, and Blonde Bock. The control room housed all of the equipment that is necessary for quality assurance of the product. The students then had the opportunity to walk through the brewing plant and observe how beer is produced. Beer must go through a series of steps, including malting, mashing, lautering, boiling, fermenting, conditioning, filtering and packaging. Once it has gone through this complex process, it is ready for distribution. The tour ended in the storage room as Dan presented each student with a 6-pack of Blonde Bock. Being able to tour the facility with Dan Gordon himself was an amazing opportunity for the students, and their enthusiasm made it clear they hope to return and tour again soon! - Courtney Robinson

BTGAP, Bridging the Gap to Alleviating PovertyP, Food, Hunger, Poverty and Environment Pathway students, Christine Cate, Sarah Madden and Lisa McMonagle had a vision. The three came together at the beginning of the quarter to form a new club, known as Bridging the Gap and Alleviating Poverty, or BTGAP. The club was initially envisioned as a way to extend the pathway and help expose students to relevant hunger and poverty issues. They brainstormed and came up with the club name and the issues that would be addressed. They decided that the club would address not only alleviation of poverty, but would also help to educate members and students on the causes and factors of poverty. Such factors include environmental, cultural, and educational issues. The club challenges students to think critically about poverty and hunger and to place themselves in the shoes of others. One clear example of this is volved. In addition to Living Below the Line, the club has held

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the Live Below the Line campaign. Club officers asked all those who were interested to live below the extreme poverty line and spend only $1.50 a day on food for one week. It was both a challenge and a humbling experience for all! - Lisa McMonaglethos “It feels like I’ve found something that I am truly passionate, and committed to learning about, and then turning that around to educate others and enact change.” - Chris Cate

HUNGER WEEK 2013 This past spring, from May 20th to May 23rd, Bridging the Gap to Alleviating Poverty and FAI teamed up to host Hunger Week, a four-day stretch of events aimed at addressing and understanding hunger. The week started out with a documentary screening of the film, A Place at the Table. The documentary followed multiple families across the country and showed their struggles with hunger in their daily lives. Students watching the film had the opportunity to see the reality of hunger and understand its presence in the U.S. While it may not be a nationwide famine, there are still millions in the U.S. who go hungry every day. In fact, according to A Place at the Table, “nearly 50 million Americans don’t know where their next meal is coming from, despite our having the means to provide nutritious, affordable food for all Americans”. The documentary also showed the developmental, emotional, and physical effects that hunger has on both children and adults. After the screening, students shared their opinions on the film and reflected on what hunger really means in the U.S. On the second day of Hunger Week, FAI and BTGAP (FAI’s student-run club) teamed up to host a Food for Thought event. Paul Matteucci, a partner at U.S. Venture Partners, came to SCU and spoke about his new platform Feeding10Billion. Paul created the platform for food systems entrepreneurs to communicate with one another and deal with rising population and hunger in responsible and sustainable ways. Without adequate planning and precaution, the world will either experience a great famine or suffer greatly from the degradation that has been done to the earth. Christine Cate, a BTGAP officer and student who attended the event, said, “it was so interesting to see how big businesses and individual entrepreneurs are coming up with new and innovative ways to make our food system more efficient”. Paul spoke about aquaculture, hydroponics, vegan meat substitutes, marketing platforms, and multiple other avenues of innovation. His presentation gave students a new perspective about hunger and possible eradication technqiues. Multiple students approached Matteucci after the talk to seek advice about their own innovative ideas and to see how they can become involved.

Paul (pictured above) and Susan Matteucci are the Trustees of Feeding10Billion. Paul is an early-stage investor at U.S. Venture Partners, an entrepreneur and a former corporate officer. The documentary investigates incidence of hunger experienced by millions of Americans, and proposes solutions to the problem.

Check out www.feeding10billion.com to learn more about Paul’s work! FOOD & AGRIBUSINESS INSTITUTE

The third day of Hunger Week provided students with an opportunity to give back to the local community. FAI’s Tara Pozzi, a rising junior at Santa Clara, suggested the idea of donating pinto beans to a local farm. Santa Clara students teamed up with elementary students to rebag over 300 pounds of beans into four-pound portions in sustainable burlap bags. The portions were then distributed to workers at a strawberry farm in the Salinas Valley. A typical day for workers at the farm lasts from 7:00 a.m. until 5:30 p.m., with only a short lunch and minimal breaks in between. Those who participated found it to be a very rewarding experience and enjoyed seeing the excited faces of the workers when they realized that the beans were for them. On the fourth and final day of Hunger Week, BTGAP and FAI joined forces to hold the annual Fast & Feast. Students were encouraged to fast for the day and then come together for a shared meal in the evening. Students who participated were told they would get as much out of it as they put in, and many took full advantage of the educational opportunity. BTGAP members and other students participated during the day by wearing yellow bracelets in solidarity with each other. They fasted until 6:30 p.m., when they broke the fast as a group. During the meal students reflected on their experiences of the day and discussed the events of the past week. Together they were able to think about the different perspectives on hunger and share solutions to eradicating hunger in the future. Hunger Week gave Santa Clara students the opportunity to think outside their bubbles about something that affects people every day. It was an inspiring week and both FAI and BTGAP are excited to host it again next year! “Hunger Week was a huge success this year. The videos and speakers definitely captured the spirit of Santa Clara by humanizing the issues and inspiring students”.

- Jamie Monk, Class of ‘16

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Chico Field Trip Brought to you by CLASP, FAI, and the Leavey School of Business On May 31st, sixteen CLASP (Contemplative Leadership and Sustainability Program) and Food, Hunger, Poverty & Environment (FHPE) Pathway students, along with four staff members, left Santa Clara for a four hour trek to Chico, California. The trip provided an opportunity to tour production facilities, learn about sustainable businesses in Chico, and get a firsthand look at sustainability in action. After a night of setting up camp and getting to know each other, the group woke up early Saturday morning to begin the day. The first stop was Sierra Nevada Brewing Company, one of the largest craft breweries in the nation. At Sierra Nevada, the students received a comprehensive tour of the facility with a focus on sustainability. The brewery currently generates 96% of all needed electricity using a 1.5 megawatt array of solar panels and 1 megawatt hydrogen cell system. In the summer the brewery even sells power back to the grid. Sierra Nevada also captures carbon dioxide emissions from the fermentation process and uses them in production, rather than buying and shipping carbon dioxide in for the bottling process. Such innovative techniques show Sierra Nevada brewery values sustainability. In addition to the tactics mentioned, Sierra Nevada creates and uses its own compost with an industrial composter known as the “Hot Rot.” The company is also building a new brewery in North Carolina to lessen transportation emissions; it has its own on-site water treatment plant, and is one of the first craft breweries to use cans for its beer. The brewery takes pride in having minimal emissions and 99.7% waste diversion. The tour gave students a strong example of how businesses can incorporate sustainability in their daily practices. Sarah Madden, a FHPE pathway student speaking of Sierra Nevada, said “it was admirable how they’ve been able to grow corporately while also staying committed to their values”. The next stop on the trip was a local park where the group met with Jeff Cresswell, one of the co-owners of Klean Kanteen. Jeff spoke with the group about the company’s supply chain and commitment to social responsibility. Klean Kanteen prides itself on the use of third party auditors who conduct audits of their factories in China, ensuring that they are held accountable for their practices. As they say within the company, “our products aren’t transparent, our company is.” The group learned about the company’s foundation and how it is working to grow and become more sustainable. Jeff mentioned the possibility of moving production facilities to the U.S. and discussed prospective sustainability ideas. Klean Kanteen is currently a “1% for the Planet” member and a “Green America” member and the company is constantly working to become more

sustainable and socially beneficial. The group then ventured over to the new site of Alternative Energy Systems (AES), a local solar company that helps both residential and corporate customers choose and install solar systems. At AES, the group spoke with Lance McClung and Paul Sullivan, the co-owner and sales manager of AES, respectively. Amidst the construction and bare walls of their new site, the group learned about the company and the journey that led to where the men are now. The two spoke openly to the group about their reasons for getting into the field. Lance shared that he wasn’t interested in solar energy because of its environmental benefits, but rather for its economic feasibility. Paul, on the other hand, got involved because of the environmental impacts that solar energy can have. As a team, Lance shared, they were perfect. Student Alex Garcia summed up the visit, saying “there was nothing flashy about them, they were all very grounded,” and “it’s easy to be like that when you have nothing to hide”.

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After AES, the group headed over to California State University, Chico. While there, they met with one of the leaders of Adventure Outings, a group run under CSUC’s Associated Students. Adventure Outings plans and leads outdoor adventure trips for students and is similar to Santa Clara’s Into the Wild, which plans adventure trips for SCU students. Adventure Outings provides trips and gear for a minimal fee, and has access to school funding to purchase the gear (including kayaks, tents, sleeping bags, backpacks, and other necessary outdoor gear) for students. By touring the office and gear storage areas the Santa Clara group was able to gain an understanding of how prominent and important this organization is on Chico’s campus. After the long day of tours, students dispersed for dinner with some adventuring to the Sierra Nevada Brewery Restaurant while others stayed in Chico and explored local eateries. Dinner was followed by a drive back to camp and a trip to the Sacramento River. Students found a snake, skipped rocks, and some even took a dip in the river. They ended the evening with a campfire and passed the time talking, playing games, and reflecting on their day. On Sunday morning, the students and their leaders made one last stop before returning to Santa Clara. The group visited the headquarters of ChicoBag, a company that makes and sells multi-purpose reusable bags. Most of the bags are constructed of a fabric made from plastic water bottles. The plastic from the bottles is made into pellets, which is then made into string and woven into fabric. The group spoke with Patrick Henson, the Director of Operations and Promotional Sales, and learned about the production process, how the company was founded, and the progression of the product line. They learned about the original ChicoBag and how the company has evolved into selling a wide array of products all around the world. Not only did the students learn about the sustainability aspect of the company, but they heard about the social responsibility of the company, as well. The group also learned about how ChicoBag strives to maintain equality and fair labor within its supply chain. In fact, a few people in ChicoBag’s executive team were preparing for a trip to China to check on factories and make sure everything is running smoothly and fairly. At the end of the visit each member of the group received a ChicoBag as a parting gift, exciting the students as well as the staff. Overall, the Chico trip was extremely informative and inspiring for students. Speaking highly of the trip, student Sarah Madden said, “I felt like I was not only learning about these companies and their operations, but also a lot of great advice for how to find a company/job that works closely with things that are important to me.” The weekend provided students with an in-depth understanding of sustainable businesses and provided hope that such companies can one day be a staple in the world economy. - Lisa McMonagle

“I’m so happy that I attended the Chico camping trip this past weekend. I learned so much from the five different businesses/organizations that we talked to. Each of the people that we talked to was so experienced and influential, and seeing their passion for the environment was inspiring and taught me about the importance of implementing my personal values into my future career.” - Megan Engstrom, Class of ‘15

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Recap of FAI Events The Business Of Olive Oil: Tasting Event FAI’s graduate student-run organization, the Food & Agribusiness Network (FAN), hosted their first event in spring quarter. MBA and undergraduate students welcomed Leah and Nate Bradley, enthusiastic representatives of their family business, Amphora Nueva Olive Oil Company. In addition to a fascinating discussion on the differences between varieties of olive oil, the Bradleys led the students through a tasting of four separate oils. The tasting was unlike anything most of the audience had experienced before. “We poured a bit of oil into a small plastic cup, heated the oil up in our hands, and then slurped the oil onto our tongues to get a full taste of the oils” recalled student Tara Pozzi. Everyone had a chance to sample each variety of olive oil, as Leah explained about their different qualities. The audience learned a great deal about the speciality olive oil industry, from harvest to market and many new students were introduced to FAI and each other. The first FAN event was a huge success! - Courtney Robinson and Tara Pozzi

The Business Of Gourmet Markets: Draeger’s Market Family, passion, and a dream were the only things needed when the Draeger family opened their first gourmet market in 1925. On April 30th the Food & Agribusiness Institute featured Draeger’s Markets for its “Business of...” lecture series on unique and interesting agribusiness models. Peter Draeger, Chief Financial Officer for the family-owned company, spoke about his experience in the gourmet market industry.

The success of Draeger’s Market shows that with hard work and passion, dreams can become reality. Santa Clara University has also been beneficial for the Draeger family, boasting a long list of SCU alumni. With strong family values and a solid education, the Draegers continue to keep the family tradition alive and successful. The story of Draeger’s Market is inspirational to all and especially encouraging to young entrepreneurs and aspiring agribusiness professionals. -Tara Pozzi and Nick Leasure

Peter spoke fondly of the past generations of family members that ran the market through the years. Starting from humble beginnings in San Francisco, the market was originally just a deli. However, its fast growing success allowed the family to expand into a full service market soon after. Not to mention, during the prohibition years, Draeger’s was the first market to obtain a liquor license, which spurred enormous popularity, name recognition, and growth. And as they say, the rest was history! With over 600 employees, the modern-day Draeger’s business consists of four locations throughout the Bay Area. The market has everything from fine wine to pre-made salads, and entrees to cooking classes. However, what makes Draeger’s truly unique from other gourmet markets such as Whole Foods, is how much they genuinely care for and appreciate each customer. For instance, if a customer really wants a specific brand of peanut butter that Draeger’s doesn’t carry, they will specially order that product and make it available.

Check out Draeger’s Market at one of the four locations in San Mateo, Blackhawk, Menlo Park or Los Altos, or at www.draegers.com

FOOD & AGRIBUSINESS INSTITUTE

Slow Food South Bay On Thursday, May 30th, FAI hosted Slow Food South Bay as a part of the Food For Thought lecture series. Slow Food South Bay is just one chapter of a national organization (Slow Food USA) that is promoting and celebrating the food traditions of North America. The Slow Food movement promotes local, good, organic, and fair. It goes against the fast food culture that is so prominent in our nation. Students who attended this event learned about foods that are the most environmentally friendly at different times of the year and also got the chance to hear about the worldwide Slow Food Movement. - Lisa McMonagle

Meet Our New Student Staff Members!

FAI would like to welcome Rosella Chapman, our new

FAI would also like to welcome Selena Pistoresi.

Administrative Assistant! Rosella is a rising junior

Selena is a rising senior pursuing a double degree in

majoring in Political Science with a Public Sector

Psychology and Music. Selena started as a Research

emphasis and a minor in Spanish. She will provide

Assistant in the summer for FAI and will be

administrative assistance in the office

continuing in the fall. She will be focusing on the Cost

and help to coordinate FAIâ&#x20AC;&#x2122;s events.

of a Healthy Meal project and will work with the rest

We are excited to have Rosella with us and look

of the team on all of FAIâ&#x20AC;&#x2122;s projects. We are glad to have

forward to all of her great work!

her continuing on this year!

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Second Harvest Food Bank Internship Sophomore Sarah Madden gained valuable work experience and provided much-needed support services for a local food bank this spring and summer. FAIâ&#x20AC;&#x2122;s newest program, community internships, offers SCU students paid internships with local non-profit organizations. The Second Harvest Food Bank (SHFB) internship started out as a partnership between Madden, an economics student, and Erika French-Arnold, the Assistant Director of the Food and Agribusiness Institute. Santa Clara University has a strong relationship with SHFB, stemming from their collaboration on the Cost of a Healthy Meal project and the Hunger Index. What makes the community internships so unique is that FAI sponsors the intern, reducing the financial strain on the host organization. Paid internships in non-profit organizations are a rarity, and FAI provides a solution to bridge the gap between organizational staffing needs and student employment opportunities. The Second Harvest internship provides students with an opportunity to work hands-on with clients of Second Harvest Food Bank, conducting hunger surveys to determine who is in need of emergency food assistance. The Hunger Survey, a study conducted by the non-profit organization Feeding America, is distributed nationwide every four years to more than 60,000 clients and more than 37,000 local charitable agencies including kitchens, pantries and shelters.

While on her Ghana immersion trip, Sarah was able to get to talk to locals and experience their culture first-hand.

This is the first year that the Hunger Survey is being conducted on a face-to-face basis. Sarah was the first SCU student intern with Second Harvest Food Bank. Her outgoing and hardworking personality worked perfectly with the demands at SHFB. She already has a strong passion for working in the fields of domestic and international food security and agricultural development. The community internship allowed her to step out of her comfort zone and challenge herself to evolve personally and professionally. - Veronica Koo

Photo of Sarah Madden speaking at our Blossom Dinner this past May. She recounted her memories from her FAI immersion trip to Ghana and summarized the lessons she learned. She will be using her traveling skills this fall as she embarks on a study abroad experience with Semester at Sea.

FOOD & AGRIBUSINESS INSTITUTE

Spotlight: Cost of a Healthy Meal Research Project Since the summer of 2011, the Food & Agribusiness Institute (FAI) and the Second Harvest Food Bank (SHFB) of Santa Clara County have collaborated on “The Real Cost of a Healthy Meal” project, which is a long-term analysis of low-income family food consumption patterns. The project aims to determine if impoverished residents of Santa Clara and San Mateo counties can purchase a healthy meal for the amount allotted to them from CalFresh, also known as Supplemental Nutrition Assistance Program (SNAP) or food stamps. FAI has prioritized this study to be one of the main projects for the Institute now and in the future. The research is developing into a groundbreaking investigation, which involves 24-hr dietary recall interviews with a large number of subjects. A database is utilized to analyze of the association between dietary patterns, nutritional needs and food cost for low-income families in local communities. Connecting these three aspects of research and data has yet to be done in any type of study across the United States. This innovative approach promises to be at the forefront of policy changes in the future regarding supplemental food programs. Research assistants are working directly with the faculty and staff of the Institute, as well as with Second Harvest Food Bank, in an effort to collect data for the Cost of a Healthy Meal project. The compilation of the data is extremely important to the research as it shows the findings of the interviews. It has been nearly four years since the inception of the “Cost of a Healthy Meal” research project in the summer of 2011. Our research team has conducted over 600 interviews thus far and by October 2013 we intend to have collected and analyzed 800 primary interviews, as well as secured 100 secondary and 100 tertiary follow-up interviews. The study is growing in popularity among the SCU campus community, as we have noticed from the increasing amount of student interest and inquiry. This spring, we received nearly 70 internship applications for 16 internship positions. In addition, our number of research assistants has increased from two to seven. We are excited to see what the study continues to have in store for us in the future. - Courtney Robinson and Alexandra Frye

THE SUMMER STUDENT STAFF RESEARCH ASSISTANTS Selena Pistoresi Timothy Vu Hao Dong Alexandra Frye Tess Gordon

Lisa McMonagle INTERNS Kelsey Fitzpatrick Stephanie Yanaga Ryan Chen Kelli Ryan Ellie Pringle Michelle McClanahan Michael Ho Jana Lee Clare Batty Dan Nguyen Jeremiah Chapman Kelly Torosian Priscilla Ornido Maria Farley Sania Baqai Eileen Eustaquio

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Upcoming Events Wine Field Trip - October 26th! It is once again time for the FAI Wine Field Trip! The event is open to all MBA students and others who are 21 or older. The trip will be Saturday, October 26th from 9:00 - 4:00 and will depart from SCU. The cost is $35 for those in the MBA Specialization and affiliated with FAI, and $45 for general admission. Check out the FAI blog for registration information!

Food For Thought

Annie’s, Inc.: A Unique Approach to Sustainability Do you love Annie’s mac & cheese as much as FAI does? If so, come hear Shauna Sadowski, Director of Sustainability at Annie’s, Inc., talk about the company’s attention to social responsibility, sustainability, and of course, taste! Annie’s has a unique approach to sustainability and greatly values organic products and responsible agriculture. The event will provide a unique opportunity for Santa Clara students and staff to hear more about the company through the eyes of an accomplished and dedicated member of the Annie’s team. When? October 17th, 5:00 - 7:00 pm Where? Wiegand Room, Arts & Sciences 102 RSVP: http://anniesatscu.eventbrite.com/

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FOOD & AGRIBUSINESS INSTITUTE9

Graduating Seniors and MBAs Students The Food & Agribusiness Institute is proud to congratulate three of its senior student workers who graduated this past June with the class of 2013. Courtney Robinson, Veronica Koo, and Brenda Alba were all active members of FAI and served as research assistants during their time at Santa Clara.

Brenda and Courtney on an FAI wine field trip

Courtney finished her undergraduate career last fall with a degree in Public Health Science. She then began pursuing her MBA at Santa Clara with a concentration in Food & Agribusiness. Courtney will continue to be an important part of the Institute and is excited to travel on the FAI immersion to Burma this September. Veronica graduated with a degree in Psychology and will be continuing her studies by attending a post-baccalaureate program in the Speech & Hearing Sciences department at Portland State University in Portland, Oregon. Brenda received a degree in Political Science and Spanish and will also be continuing her studies as she attends law school. All three women are grateful for the opportunities that were presented to them Veronica Koo at FAIâ&#x20AC;&#x2122;s as members of the Institute. They look back very fondly at their time with FAI and look Blossom Dinner forward to what the future holds.

Food Security in Latin America SCU students drink a lot of coffee. SCU students also tend to care about the environment and social justice. To highlight this relationship, FAI collaborated with Dr. Christopher Bacon, of the Environmental Studies and Sciences Department, and the Community Agroecology Network (CAN) to host a panel discussion and coffee tasting event in the Learning Commons. Sustainable coffee farmers and youth organizers from Latin America presented their backgrounds, discussed the scope of their work, and addressed the challenges and successes they experienced developing a cooperative of small-scale sustainable coffee farms in Nicaragua and Mexico. The bilingual exchange was a great opportunity for students to meet their coffee farmers, all the way from Latin America. The face-to-face interaction exposed students to the importance of sustainable coffee farming and highlighted a new trend in agribusiness - direct trade and fair trade goods. At the coffee tasting event, Santa Cruz Coffee Roasters presented two different coffee roasts, one from Mexico and the other from Nicaragua. Taste testers were asked to choose if they prefer a lighter or darker roast, with the Mexican roast being dark and the Nicaraguan roast being light. The coffee tasting was a perfect way to end the event, as the coffee growers from Latin America were able to watch first-hand, as their biggest fans, the college coffee drinkers, enjoyed their delicious and eco-friendly product! - Rose Madden and Veronica Koo

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Alumni Spotlight Steve McShane, Class of ‘02 Strong Roots. Bright Future. This phrase could not ring truer for FAI alumnus Steve McShane. From the class of ’02, Steve believes his education at Santa Clara has been one of the key factors of his success. Steve has been immersed in the agricultural world from the get-go and first made a name for himself as a project manager for Taylor Farms. From there he took on the role as the director of new product development, quality assurance and food safety for NewStar Fresh Foods. As if the agricultural demands of Salinas weren’t enough, Steve expanded his work to the development and release of new fresh cut vegetable products in Central Mexico, Baja California, and Chile. Steve is now the owner of McShane’s Nursery in Salinas, a 3-acre full service nursery with landscape supplies, design services, and even a produce stand in front. As all fellow Broncos know, Santa Clara emphasizes giving back to the community. Steve does just that through his role in the Salinas Rotary and City Council. FAI is proud of Steve’s accomplishments thus far and knows there are many more successful years to come. - Tara Pozzi

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13 FOOD & AGRIBUSINESS INSTITUTE

FAI Student Spotlight Christine Cate

Food, Hunger, Poverty & Environment Pathway Student Chris is a rising junior from Carmel, California majoring in Public Health. She learned about FAI through Professor Baker’s “Resources, Food, the Environment” Economics class, which helped Chris cultivate her interest in food systems and poverty education. Chris is one of the three founders of the new club, Bridging the Gap to Alleviate Poverty (read more about BTGAP on page 3). She will also be traveling to Burma with FAI in September on the Institute’s annual immersion trip. Chris’ interest in poverty and nutrition stems from a multitude of personal experiences, and she applies her passion about food injustice to her work with FAI projects and classes. She hopes that by educating others she can work towards eliminating hunger and poverty both nationally and globally. Chris will lead a St. Ignatius immersion trip to San Jose in March, learning about homelessness, poverty, and food justice. Looking past graduation, Chris hopes to work for several years, return to school to obtain a Masters in Public Health and Business Administration, and then work for a nonprofit with a Public Health focus. We look forward to sharing Chris’ Burma experience and the other great things she accomplishes at SCU!

Lara Freet

FAI Specialization Student Lara Freet was born and raised in Southern California, where her love of food and wellness started at an early age cooking with her family. She received a Bachelor’s degree in Nutrition and Dietetics from California State University, Long Beach and later completed a dietetic internship in Boston at Massachusetts General Hospital. Lara is currently working to complete a Masters in Business Administration with a concentration in Food and Agribusiness at Santa Clara University. Lara works as a registered dietitian at Stanford Hospital, specializing in cystic fibrosis. She also taught a general nutrition and health lecture to medical students attending the Stanford School of Medicine. She enjoys giving talks for the community and at local schools, educating other about health, wellness, and nutrition. Lara hopes to use her MBA education to complement her dietetics background and work with individuals and companies to help them achieve their health and wellness goals. When she isn’t in school or working Lara enjoys being active outdoors: running, hiking, biking, and swimming. She also loves spending time in her kitchen, exploring new recipes from cookbooks and food blogs. Lara maintains a weekly cooking challenge with her sister pushing each other to try new ingredients and cooking techniques, which make for great food and stories at dinner parties.

Writing and Editing Credits: FAI Director: Dr. Gregory A. Baker Editor: Erika French-Arnold, Assistant Director Contributing Writers: Dr. Gregory A. Baker, Erika French-Arnold, Alexandra Fryé, Courtney Robinson, Lisa McMonagle, Nick Leasure, Tara Pozzi, Veronica Koo, Rosella Chapman, Rose Madden

SANTA CLARA UNIVERSITY

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FOOD & AGRIBUSINESS INSTITUTE