Open House 2018

25th Annual

OPEN HOUSE April 12–14 2018

cover

Featuring Cal Poly’s role in the nationally-acclaimed Central Coast wine region See page 43

Presented by

live streaming straight to you

OPEN HOUSE ’18 livestream.com/MustangNews

Editor's Note Welcome students, families, supporters and alumni!

On behalf of Mustang News, we are thrilled to have you here on campus. With an action-packed weekend ahead, let’s dive right in.

Open House is more than just a series of events, it’s a time to celebrate one another for our accomplishments and reflect on ourselves as future, current and former Mustangs.

Open House is a reminder that we carry the Mustang Way with us in our everyday lives: pride, responsibility and character.

As a Mustang, we support and welcome one another, we stand together as a whole, accept responsibility and lead by example by setting forth the best versions of ourselves.

During my time at Cal Poly, I have learned both inside and outside of the classroom that “teamwork makes the dream work.”

When we collaborate, share our common (or uncommon) experiences with one another, we open our minds and our hearts to others. In this process of peer interaction and academic collaboration, we grow personally, professionally and academically in ways that challenge our worldviews.

I hope this time during Open House allows each and every one of you to feel the Mustang spirit within.

More importantly, I hope Open House reminds you of what makes us all a Mustang Family.

Special Sections Coordinator Megan Schellong

Cover photo provided by Tolosa Winery & Vineyards.

Table of Contents 4

College of Liberal Arts

8

College of Agriculture

12

College of Business

14

College of Architecture

16

College of Science and Math

20

College of Engineering

23

Open House 25th Anniversary

24

The Faces of Open House

30

Rodeo Recap

32

SLO Voyagers Bring Dragon Boat Racing to Cal Poly

40

Cal Poly Racing Prepares for Competition Season

42

Three Graduate Students are Working to Make the Perfect Surfboard Thin

43

Cal Poly’s Ties to the Wine Industry

COLLEGE OF

Liberal Arts

OPEN HOUSE SCHEDULE

FRIDAY, APRIL 13

COLLEGE EVENTS

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8:00 a.m. – 1:00 p.m.

Ambassadors’ Information Table Not sure how to plan your day? Stop by to learn about events and activities planned throughout Open House.

Mustang Way

10:00 a.m. – 11:00 a.m. and 12:00 p.m. – 1:00 p.m.

Ambassadors’ Information Sessions Learn more about the College of Liberal Arts, including majors, minors, faculty and collaborative programming.

Building 26, Room 106

9:00 a.m. – 12:00 p.m. and 1:00 p.m. – 4:00 p.m.

Advising Center Open Office Hours Visit professional advisors and learn more about specific majors, minors and course requirements.

Building 47, Room 22B

11:30 a.m. – 12:30 p.m.

Cookies and Conversations Enjoy cookies and conversations with CLA deans and academic advisors prior to the College Welcome.

Performing Arts Center Plaza

1:00 p.m. – 2:15 p.m.

College Welcome Hear from deans, students and faculty about experiences and opportunities available to CLA students.

Performing Arts Center (Harman Hall)

2:30 p.m. – 4:00 p.m.

Individual Department Info Sessions Meet the department chair, faculty and staff while learning more about major-specific opportunities and offerings.

Guests will be escorted by a department representative from the Performing Arts Center to each department’s designated location.

6:00 p.m. – 7:00 p.m.

CLA First Generation Student & Family Session Learn about opportunities for first generation college students and hear current first generation students share their experiences transitioning to college life.

Building 52, Room E03

DEPARTMENT SPECIAL ACTIVITIES

COLLEGE

9:00 a.m. – 10:00 a.m. and 11:00 a.m. – 12:00 p.m.

Graphic Communication Department Tours Tour GrC labs and see hands-on activities demonstrated by students and faculty in the department.

Building 26, Room 201

9:30 a.m. – 10:30 a.m. and 11:30 a.m. – 12:30 a.m.

Journalism Department Tours Tour the student-run news room, TV station, radio station and public relations agency.

Building 26, Room 226

11:00 a.m. – 4:00 p.m.

University Art Gallery Student Exhibit The Juried Student Show highlights work made in the Art and Design Department during the last calendar year.

Each year the very best student works of art are shown in the mediums of painting, graphic design, sculpture, illustration, photography, video and digital arts.

Building 34, University Art Gallery

LIBERAL AR

COLLEGE EVENTS 11:00 a.m. – 1:00 p.m.

Mustang News Live: Open House Broadcast

University Union

11:00 a.m. – 1:00 p.m.

CLA Department Exhibits

Building 26, Room 204

11:00 a.m. – 1:00 p.m.

Shakespeare Press Museum Demonstrations

Building 26, Room 116

11:00 a.m. – 1:00 p.m.

Treasures from the Archive: Writing Cal Poly’s History

Building 26, Room 220

11:00 a.m. – 3:00 p.m.

Theatre Stagecraft Open Lab

Building 45, Room 206

11:00 a.m. – 4:00 p.m.

University Art Gallery Student Exhibit

Building 34, University Art Gallery

1:00 p.m. – 2:00 p.m.

Alumni Career Forum — “Where Do We Go From Here?”

Building 26, Room 103

2:00 p.m. – 3:00 p.m.

Music Department Open House Recital

Building 45, Room 218

2:30 p.m. – 5:00 p.m.

Alumni Beer & Wine Garden

Engineering Plaza

11:00 a.m. – 1:00 p.m.

Acceptance Celebration

Building 26, Room 213A

11:00 a.m. – 1:00 p.m.

Art and Design Color Break

Building 26, Room 212B

11:00 a.m. – 1:00 p.m.

Mustang News Mock Front Page Story

Building 26, Room 226

11:00 a.m. – 1:00 p.m.

Screen Print Your Own T-Shirt. Cost $10-$12

Building 26, Room 209A

11:00 a.m. – 1:00 p.m.

Fridge Magnet Poetry with Student Writers

Building 26, Room 221

ACTIVITIES IN BUILDING 26

Saturday from 11 a.m. to 1 p.m. unless otherwise noted.

Screen print your own t-shirt!

210C

$10-$12

209D

209C

OF

RTS

Check out displays from each department!

209A 209B 208

210A 210B

211C

211B

Be on the cover of Mustang News!

211A 218 217

211

207

206 205

Take a break and make some art!

219 212D

204

212

200B

213C

213

212C 212G

213A

214 220E 220C

220F

200 200A

220

215

212A

203 212F

229

228

228A

227

226B 226C

226A

225

226

Explore Cal Poly History!

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213D

200C

213B

212E

212B 200D

Attend a Career Q&A with alumni at 1 p.m. in Room 103.

Celebrate your admission to Cal Poly with fan fare!

Visit TV and radio broadcast studios on the 3rd floor!

SATURDAY, APRIL 14

HANDS-ON ACTIVITIES

221A

222

224

223

223A

221

Write Fridge Magnet Poetry!

See historic printing presses in action, downstairs in Room 116.

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7957 university housing

8028 mustang news success

8057 campus dining

OPEN HOUSE SCHEDULE

AGRICULTURE, FOOD AND ENVIRONMENTAL SCIENCES

FRIDAY, APRIL 13

SATURDAY, APRIL 14 SPECIAL DEMONSTRATIONS AND EVENTS

COLLEGE EVENTS 10 – 11:30 A.M.

Parent Welcome

Building 6, Room 101 (Harman Hall)

9 A.M. – 3 P.M.

Agriculture Pavilion Department Showcase

Farm Shop

10 – 11:30 A.M.

Student Welcome

Bldg. 9, Farm Shop

9 A.M. – 3 P.M.

Farm Store Booth

Farm Shop

11:30 A.M. – 1 P.M.

Admitted Students/Parents BBQ

Bldg. 9, Farm Shop

2:30 – 5 P.M.

Cal Poly Alumni Beer and Wine Garden

Engineering Plaza

7 – 9 P.M.

78th Annual Cal Poly Rodeo

Spanos Stadium

9 A.M. – 3 P.M.

Agribusiness Display

Farm Shop

7:30 – 10 P.M.

Friday Night Invite

University Union Plaza

9 A.M. – 3 P.M.

Agricultural Education and Communication Display

Farm Shop

9 A.M. – 3 P.M.

Animal Science Display

Farm Shop

9 A.M. – 3 P.M.

Animal Reproduction/ Fertilization Demo

Farm Shop

9 A.M. – 3 P.M.

Dairy Foods Research

Farm Shop

9 A.M. – 3 P.M.

Dairy Science Calf Care Demonstration

Farm Shop

9 A.M. – 3 P.M.

BioResource and Agricultural Engineering Display

Farm Shop

9 A.M. – 3 P.M.

Experience Industry Management Display

Farm Shop

DEPARTMENT PRESENTATIONS 1 – 3 P.M.

Agribusiness

Bldg. 8, Room 123

1 – 3 P.M.

Agricultural Education and Communication

Bldg. 10, Rm. 100

1 – 3 P.M.

Animal Science

Bldg. 6, Rm. 124

1 – 2:30 P.M.

BioResource and Agricultural Engineering

Bldg. 8A, Lab 1

1 – 3 P.M.

Experience Industry Management

Bldg. 53, Rm. 213

1 – 3 P.M.

Food Science and Nutrition

Bldg. 33, Rm. 286

1 – 3 P.M.

Horticulture and Crop Science

Bldg. 11, Rm. 104

9 A.M. – 3 P.M.

Food Science and Nutrition Department Display

Farm Shop

2:30 – 3:30 P.M.

Military Science and Leadership

Bldg. 34, Rm. 115

10:30 A.M. – 2 P.M.

Cal Poly Production/CP Food Products

Bldg. 24

Natural Resources Management and Environmental Sciences

Bldg. 180, Rm. 101

10:30 A.M. – 3 P.M.

2 – 3 P.M.

Food Science Club

Bldg. 24

10:30 A.M. – 3:30 P.M.

Nutrition Club

Behind Bldg. 24

1 – 3 P.M.

Wine and Viticulture

Bldg. 38, Rm. 121

9 A.M. – 3 P.M.

Horticulture and Crop Science Display

Farm Shop

10 A.M. – 4 P.M.

Community Flower Show

Bldg. 48

DEPARTMENT TOURS & OPEN HOUSES 9 A.M. – 3:30 P.M.

Military Science Info

Bldg. 34, Rm. 115

10 A.M. – 5 P.M.

Self-Guided Tour

10 A.M. – 4 P.M.

Poly Plant Shop

Bldg. 48

Arboretum & Greenhouses

10 A.M. – 4 P.M.

Poly Plant Shop

Bldg. 48

10 A.M. – 5 P.M.

Self-Guided Tour

Arboretum & Greenhouses

9 A.M. – 3 P.M.

Strawberry Center Display and Varietal Taste Test

Farm Shop

3 – 4 P.M.

Animal Nutrition Center Tour

Bldg. 154

9 A.M. – 3:30 P.M.

Floral Design Class Display

Kennedy Library

3 – 4:30 P.M.

Meat Processing Center Open House

Bldg. 155

9 A.M. – 3 P.M.

Military Science and ROTC Info Booth

Bldg. 34, Art Gallery Patio

3 – 4:30 P.M.

Sheep and Goat Tour

Sheep Unit/Cheda Ranch

9 A.M. – 3 P.M.

Farm Shop

3 – 4:30 P.M.

Veterinary Center Open House

Bldg. 57

Natural Resources Management and Environmental Sciences Department Display

Bldg. 18

9 A.M. – 3 P.M.

Wine and Viticulture Department Display

Farm Shop

3 – 4 P.M.

Dairy and Creamery Open House Water Resource Facility Tour

Bldg. 8A, Lab 1

1 – 3 P.M.

Truck and Tractor Pull

Mt. Bishop

2:30 – 3:30 P.M. 9 A.M. –3:30 P.M.

Floral Design Class Display

Kennedy Library

5:30 – 10 P.M.

78th Annual Poly Royal Rodeo and Concert

Spanos Stadium

3 – 4 P.M.

Biotechnology

Bldg. 10, Rm. 102

3 – 4 P.M.

Equine Center

Bldg. 32

3 – 4 P.M.

Poultry Center

Bldg. 150

Join us at the following events:

open house April 12–14

78th annual poly royal rodeo April 13, 7 p.m.

April 14, 5:30 p.m.

poly royal tractor pull April 14, 1 p.m.

cal poly beer & wine garden April 14 2:30–5 p.m.

/calpoly.cafes

/calpoly_cafes

/calpoly_cafes

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8060 transportation and parking

8061 facilities management

Online leasing · Individual leases Onsite management and maintenance Roommate matching available · Shared private rooms Less than a 5 minute walk to Cal Poly · Pet Friendly!

Outdoor features include a private park, two resort style swimming pools, a grilling area, and hammocks

mustang village full page ad

Buildings include 6 laundry centers, central heating, air conditioning in specific floorplans, and a state of the art Fitness Center

Contact us: 1 Mustang Dr, San Luis Obispo, CA · (805) 793-0184 · mustangvillage.com Hours: 9am–7pm M–F, 10am–5pm Saturday, closed Sunday

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college of arch

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college of arch

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sci and math

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sci and math

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EXPLORE

CAL POLY

GRADUATE PROGRAMS

DID YOU KNOW? Cal Poly offers OVER 12 blended programs where students can extend their undergraduate studies and earn a masters degree in areas such as:

Come for the Bachelor’s Stay for a Master’s

• AEROSPACE ENGINEERING

• MECHANICAL ENGINEERING

• BIOMEDICAL ENGINEERING

• ARCHITECTURAL ENGINEERING

• CIVIL & ENVIRONMENTAL

• MATHEMATICS

ENGINEERING

• POLYMERS & COATINGS SCIENCE

• COMPUTER SCIENCE

• FOOD SCIENCE

• ELECTRICAL ENGINEERING

• INTEGRATED TECHNOLOGY

• INDUSTRIAL ENGINEERING

MANAGEMENT

Take advantage of Cal Poly’s unique Learn by Doing approach and gain a hands-on, immersive education that will make you stand out as a job applicant in your field of expertise!

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grad.calpoly.edu

MAKE THE MOST OF YOUR SUMMER + Save money + Take GE’s in the summer + Lighten your class load for future quarters + Enjoy the best of SLO this summer

summer.calpoly.edu

Choose your session

5

WEEKS 6.25.18 – 7.27.18 7.30.18 – 8.31.18

FRESHMEN

8

WEEKS 6.25.18 – 8.22.18

10 WEEKS

6.25.18 – 9.6.18

Learn more about Quarter Plus at these Info Sessions!

April 13: 10 a.m. – 12 p.m. or 2 p.m. – 4 p.m.

Bldg. 52 Room 28

quarterplus.calpoly.edu 19

engineering

20

engineering

21

WANT TO

Study Abroad?

START PLANNING AHEAD! Start planning early (at least a year in advance), attend the Study Abroad Fairs and visit our website at: studyaroad.calpoly.edu.

Options include short, quarter length, and 7976 study abroad year long programs, including exchanges.

You can earn credit for major, minor, and GE courses while immersing yourself in another culture.

LEARN BY GOING!

Follow these 3 easy steps to begin your study abroad journey!

Explore the Cal Poly Study Abroad Website: abroad.calpoly.edu Participate in a mandatory Study Abroad 101 Workshop

FIND US ON SOCIAL MEDIA! @CalPolyAbroad

Plan ahead for academic, financial & personal goals!

@CalPolySLOIntl

studyabroad.calpoly.edu

Open House: 25 Years in the Making

by Grace Arthur

This year will mark the 25th anniversary of Cal Poly’s Open House, an event aimed at showing prospective students and the community all of the great things Cal Poly has to offer as well as giving Cal Poly alumni a chance to come back to Cal Poly to commemorate their time spent here. For 25 years, Open House has provided a great opportunity for Cal Poly to display its core philosophy.

“Open House as an event was created to showcase Learn by Doing for prospective students, alumni and the community, and that this mission remains the same after 25 years,” program coordinator for New Student and Transition Programs Nate Alcorn said.

Early Beginnings The origins of Open House date back to 1904 in which Cal Poly hosted an event known as “Farmers’ Picnic” where visitors came to tour the campus, watch agriculture shows and of course, eat barbecue. Eventually, the event attracted so many visitors that in 1933 the school created Poly Royal, an event that came to attract not only visitors but also alumni.

Poly Royal included attractions such as a parade, livestock judging and even a Poly Royal Dance. However, in 1990 Poly Royal attracted a rowdy crowd that caused damage to several stores and residences, leading to the end of Poly Royal. Four years later, in 1994 Open House began and 25 years later it is still going strong.

Open House happenings This year, Open House will include many of the same events that have made it such a prominent event for the Cal Poly and SLO community for so many years. However, in honor of its 25th anniversary there will be some additions.

“Just like every year, we’re looking to improve the experience for admitted students attending, as well as expand our expo-

sure to the campus, city, and alumni communities that make up Cal Poly,” Alcorn said. “With celebrating an anniversary year, we’ve added an additional event to our program for past and present Open House Committee and Committee supporters to celebrate the Open House tradition.”

Friday Nite Invite Over the course of the three days in which Open House takes place there are many events that take place. Two events include the “Friday Nite Invite” for admitted students and “Coffee House” for their supporters.

The “Friday Nite Invite” allows admitted students to meet each other and get acquainted with the various clubs and organizations on campus.

Coffee House “Coffee House” gives parents a chance to talk to current students from all six colleges at Cal Poly and also hear from the Cal Poly Administration and representatives from the Cal Poly Parent and Family Programs.

Beer and Wine Garden Another event that takes place during Open House is the Beer and Wine Garden. In previous years, this event was only for alumni of a few specific colleges; however, this year the event is open to all Cal Poly alumni.

“It’s a great chance for alumni to return to their alma mater to network and revisit their Cal Poly experience,” Alcorn said.

Open House is not just an event, but also a deeply rooted Cal Poly tradition. Twenty-five years later, Open House continues to be a highlight to the Cal Poly community — past, present, and future — and the SLO community.

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Open House: 25 Years in the Making

courtesy photo Grace Arthur

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Open House: 25 Years in the Making

courtesy photo Grace Arthur

courtesy photo Grace Arthur

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The Faces of Open House The Open House Committee is a group of students tasked with planning every aspect of Cal Poly’s annual Open House weekend.

In collaboration with campus clubs and community members, the Open House Committee works to execute a fulfilling and celebratory weekend that includes current students, families and alumni.

Here are the Open House co-chairs behind this year’s 25th annual Open House.

Photo by Gabby Pajo

Photo by Gabby Pajo

Rebecca Phan

Junior Vasquez

Major: Biological Sciences

Major: Biological Sciences

Hometown: South Pasadena, CA

Hometown: Escondido, CA

Most memorable Learn by Doing experience: Dr. Maier, a Cal Poly Professor, helped me find an internship with Access Support Network, which allowed me to gain invaluable experience in the Public Health field and shape my future career path.

Most memorable Learn By Doing experience: Having the opportunity to do research at the Cal Poly pier and getting to see dolphins, whales, and sea otters on any given day that I am there.

Favorite Cal Poly moment: Having the opportunity to help plan the event that convinced me Cal Poly was my home!

Life motto: “Somewhere, something incredible is waiting to be known.” -Carl Sagan Fun Fact: I have an unhealthy obsession with In-n-Out Burger.

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Favorite Cal Poly moment: Class field trips to the beach or tide pools and getting to discover every little creature there.

Life motto: If you get tired learn to rest, never to quit.

Fun Fact: My biggest dream is to live in Nairobi, Kenya.

Photo by Kyle Erikson

Courtesy photo Gabby Pajo

Chad Zoller

Gabby Pajo

Major: Master of Arts in Education with a specialization in Counseling & Guidance/Student Affairs

Major: Art and Design, concentrating in Photography & Videography

Hometown: Princeton, CA

Hometown: Sacramento, CA

Most memorable Learn by Doing experience: As an undergraduate Agribusiness student, one of the final projects I had to do for a class was conduct market research for an agricultural related business in the San Luis Obispo area. It was amazing “learn-by-doing” experience to take what we learned in the classroom and apply it in a real-world setting and benefit an actual company with our findings.

Most memorable Learn by Doing experience: The opportunity to photograph thousands of students throughout the Week of Welcome and putting together the culmination of WOW into a video. I was able to employ the skill set learned in the classroom for a program I’m very passionate about — the best of both worlds!

Favorite Cal Poly moment: There are too many to pick just one but my first favorite Cal Poly moment was attending Open House as an admitted student and going home after Friday Nite Invite and immediately accepting my admission to Cal Poly. I never would have thought that 6 years down the road I would still be able to be at Cal Poly and have the opportunity to be involved with all of three orientation programs under NSTP. Life motto: Don’t let the muggles get you down!

Favorite inspirational quote: “Believe in yourself. Dream.

Try. Do Good.” - Mr. Feeny Fun Fact: This summer I had the opportunity to do a NODA Internship at the University of Alabama, working in their First-Year Experience office! #rolltide

Favorite Cal Poly moment: There’s too many to choose from, but for me the most impactful and memorable of my favorite memories was attending Open House as a high school senior and feeling everything click into place when I walked around what would end up being the building I would spend most of my academic career in: Dexter! I knew that Cal Poly was where I wanted to be, there’s so much energy and pride; that’s something very unique to Cal Poly.

Life motto: It’s always worth going the extra mile. And 9 p.m. is the best bedtime.

Fun Fact: It’s physically impossible for me to sleep in past 7 a.m. // I’ve gotten the same thing to eat at the farmers’ market for the past two years (shoutout to Bliss Cafe for their Eggplant Parmesan!)

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Cal Poly Art and Design Department | Shaina Kim, Art Director; Briana Jackson, Designer | Photographers: Ally Evans, Noelle Merrihew, Ysabel Sullivan

1 Find your route

2 Enjoy the ride

3 Reach your destination

slotransit.org

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Coming Soon: Go Karts, Mini Golf, Top Golf and Bocci Ball!

7897 dairy creek 1/2

Dairy Creek Golf Course

Open Daily / 6am– 8pm

2990 Dairy Creek Rd. San Luis Obispo, CA 93405

805.782.8060 www.dairycreekslo.com

Cal Poly’s Historical Rodeo

By Josh Ortlip

Cal Poly’s 78th annual rodeo is just around the corner, a twoday event spanning April 13-14. This year marks the second time the rodeo will be held in Spanos Stadium. This venue has a capacity of 11,000, a testament to the growth and national acclaim of Cal Poly’s rodeo team. Director of media relations at Cal Poly, Matt Lazier, weighs in on the rodeo’s past and how it continues to progress.

“The rodeo program has grown significantly over the last few years,” Lazier said. “Last year, the rodeo gained national attention with its record crowd and great event. The momentum continues as organizers look to do great things again this year.

Last year was the first year in Spanos, after the rodeo outgrew its previous facility. Rodeo organizers were trying to put on a show for 6,000 fans with seating capacity of only 3,500. The rodeo sold out its Saturday Poly Royal Rodeo performance to a crowd of 12,000 people.”

Last year’s crowd shows why Cal Poly received such a high level of attention, especially when the expected crowd number

shattered expectations. This year, the two-night event will be held in the stadium once again, with the expectation of another record-breaking turn out. With such a large venue, Spanos Stadium will undergo a massive transformation.

According to Lazier, “Spanos Stadium will be completely transformed to a rodeo arena to host the 78th annual Poly Royal Rodeo, using 1,500 sheets of plywood, filter fabric, and 2,000 cubic yards of dirt. The conversion of the stadium all happens in about a 96-hour timespan,” Lazier said.

The amount of effort put in behind the scenes is just another testament to the hard work and success of Cal Poly’s rodeo team. During the Poly Royal Rodeo, several different competitions and events will take place. The main events consist of team roping, breakaway roping, saddle bronc, bareback riding, bull riding, tie-down roping and steer wrestling. In addition to these events, the rodeo will put on a motorcycle stunt show, host a rodeo entertainer and include the Bobby Kerr Mustang Act.

Nick Eiguren of the Cal Poly Rodeo team competes in the calf roping event at a rodeo.

Photo Credit: Amy Brown

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Nick Eiguren works with a fellow team member in the team roping event.

Photo Credit: Amy Brown

Nick Eiguren, a kinesiology senior, is a member of the rodeo team and explains his job on the team.

“I compete in the calf roping and the team roping. I am the header in the team roping, so I rope the steer by the horns,” Eiguren said. “In the calf roping, the cowboy has a rope tied to his saddle, he ropes the calf and ties it down. The team roping is both for women and men and is a two person event.

One person ropes the steer around the horns, turns the steer, then another person ropes the steer by the hind feet.”

The fast-paced excitement of calf roping is just one of the many entertaining aspects of each event. Not only are members of the team highly skilled in their craft, but they also represent Cal Poly and are part of the ongoing narrative of the Poly Royal Rodeo’s expansion each year. Having been part of the team since his freshman year, Eiguren has made a personal mark on the growing success of the rodeo program each year.

Eiguren has not only made an impact on the team competitively, but has also been impacted by his experience with the team.

“Within the last year, our rodeo has grown exponentially,” Eiguren said. “We made the move to Spanos last year, and managed to pull off the biggest college rodeo in history.

Because we have our rodeo during Open House, we have the opportunity to put on a show for a huge crowd. All the credit goes to our rodeo coach Ben Londo. He had a vision for a college rodeo like no other and has worked tirelessly to make it happen. It has been amazing to be part of that.”

During Open House this spring quarter, come out and support the rodeo team as it showcases the tireless hard work and talent of its members. Whether it’s bull riding, calf roping, or a motorcycle stunt show, the Cal Poly rodeo will certainly continue to excite and entertain fans and patrons into the future.

“Being on the rodeo team has given me a family away from home. We are all so close, almost like siblings, and it makes the college experience so much more memorable,” Eiguren said.

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SLO Voyagers bring dragon boat racing to Ca There was very little movement aside from a slight breeze coming off the ocean as the boat approached the dock. The only sounds were of the seagulls and the waves hitting the dock until the SLO Voyagers arrived. The air instantly filled with laughter and excitement as Cal Poly’s first dragon boat racing club prepared for practice.

Environmental engineering senior Jonathan Chen is the SLO Voyagers founder, coach and team member. Chen grew up in Cerritos, California where he started dragon boat racing at Whitney High School.

“There were a whole bunch of paddlers here who wanted to keep paddling, but there was no type of paddling club at Cal Poly. So I decided, ‘Why don’t I try to start it?’” Chen said.

SLO Voyagers started rowing together during Fall 2017 and have since practiced every Saturday morning in Morro Bay. Chen described the sport as very team-oriented.

“There are 10 rows and everyone sits close to each other,” Chen said. “That’s 20 people on the boat, so everyone has to be paddling at the same time, stroking at the same time, everything is about timing.”

Dragon boat racing originated in Southern China and is the fastest growing international team water sport today, according to the California Dragon Boat Association. A dragon boat is typically decorated as a dragon with scales along its side and a dragon head at the front. The boat is approximately 40 feet long and is filled with about 22 racers.

Before dragon boating became a competition, it was a tradition in Asia used to worship the dragon to encourage rain. The famous Chinese poet Qu Yuan was said to have started the tradition after he tried to commit suicide and a local fisherman paddled out to save him. They beat drums and pounded their paddles on the river to try to scare away anything that would try to eat his body, according to the California Dragon Boat Association.

Forming a team

sore for the rest of the week, but it was a good time coming out here and meeting everyone,” Simons said.

Sociology freshman Hieu Nguyen came to Cal Poly with four years of previous dragon boat experience from Mountain View High School, where she had been team captain since her sophomore year. Her knowledge and experience means she can help other paddlers develop necessary techniques. Nguyen says her love of racing comes from the dedication the sport requires.

“You have to think about it all the time. You think about what you’re doing right and what you’re doing wrong. Everything you have in life outside of paddling at the moment just doesn’t matter,” Nguyen said.

The SLO Voyagers build teamsmanship by spending time together outside of paddling. Nguyen explained that some of her favorite memories with the team are from time spent out of the water.

“Last week, we all went to Sylvester’s, and it [was] our first time as a big group. It was really cool to meet everyone and learn why they joined. I think that team bonding means a lot,” Nguyen said.

SLO Voyagers had the opportunity to practice with SurviveOars, the county’s other dragon boat racing team. The SurviveOars are a group of breast cancer survivors and supporters who have been paddling in Morro Bay since 2006, according to Vice President Lynn Watkins.

The two Central Coast Dragon Boat Association-affiliated organizations practice together weekly. The SurviveOars also provide the SLO Voyagers with the necessary equipment to get out on the water.

Watkins said she has enjoyed helping Chen start a collegiate team in San Luis Obispo.

“We love having the younger crowd come out with all of their enthusiasm and strength,” Watkins said.

SLO Voyagers is made up of both students who have been racing for years as well as rookie paddlers. Physics sophomore Daniel Simons founded SLO Voyagers during Fall 2017 and joined having no prior knowledge of dragon boat racing.

“The first practice was definitely the hardest one and I was

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LEARN BY DOING

al Poly

by Allison Martinez

The mechanics of dragon boat Each of the 22 team members has a unique role. The boat is broken up into three parts, according to Chen.

The first section of paddlers are known as the “front six.”

They are the ones who set the pace and are typically good at keeping a long paddle stroke.

The next area is known as the “engine room.” This is where you will find the heavier and stronger paddlers who can keep the pace in the middle of the race.

fill these positions. The drummer, or caller, sits at the bow of the boat facing the paddlers and encourages them to keep their strokes synchronized. The sweeper, who stands at the rear, is the eyes of the boat and is responsible for steering and safety.

The SLO Voyagers have about 16 regular members as of now, but are hoping to add more.

“Right now, we’re always looking for new paddlers. We have a few spots open and if people just want to try it out, the first practice is free, so they can see how much they like it,” Chen said.

The last section is called the “back six.” This is where the fastest paddlers on the team sit in order to “keep up with the water” that is being pushed quickly to the back by the rest of the team.

Traditionally, the last two spots are reserved for the “drummer” and the “sweeper,” though Chen’s team does not always

photo by Zach Donnenfield

LEARN BY DOING

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8068 university laundry

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RECOGNIZING OUR STUDENT-LED

Committee OPEN HOUSE CO-CHAIRS

Gabby Pajo

Open House Co-Chair

Becs Phan

Open House Co-Chair

CAMPUS & COMMUNITY ENGAGEMENT

Halie Swanson

Farmers’ Market

Skelly Carosella

Honored Guests & Alumni Overview

Joanne Birns Fundraising

Michael Carvajal

Booth Judging /Awards & Historian

Samana Shah

Resources Engagement & Fair

Randie Billesbach Parade

Jack Giosso

Special Events & Transfer Student Engagement

Signage & Sponsorship Liaison, Content/Marketing Manager

Chris Leary

Cal Poly Now Guide

Alisha Solis

Community Engagement & Fair

Bridget Parry

Jen Galasso

Eventbrite & Check-in

Campus Showcase

25th Anniversary Celebration

Junior Vasquez

Connie Hsieh

Jena Van Gerwen

Lauren Hamilton Amber Sylvester

MARKETING & LOGISTICS

Facilities & Waste Booths

Campus Showcase

ALUMNI & ANNIVERSARY CELEBRATION

EVENTS & OPERATIONS

Hayden Baker

Volunteers

Christopher Almacen Dexter Stage

Transportation/Shuttles

Paris Vastagh Marketing Team

Sheri Dear

Shelby Dewberry

University Welcomes

Michael Sassano Opening Ceremonies

Marketing Team

Nicholas Tolas Marketing Team

Mikaela Reed

Justin Spitzer

Friday Nite Invite

Charlotte Miranda Sustainability & ADA

Information Booth & Binders, Marketing Liaison

Maura Carrick

New Mustang Booth

PROFESSIONAL STAFF

Andrene Kaiwi-Lenting Director

Nate Alcorn

Program Coordinator

Brandon Martin Program Coordinator

Kari Howell

Administrative Support Coordinator

THANK YOU TO OUR OPEN HOUSE SPONSORS

Chad Zoller

Graduate Assistant

WELCOME TO

Open House On behalf of the 2018 Open House Committee, it is our pleasure to welcome you to San Luis Obispo and Cal Poly for the 25th annual Open House.

Our student volunteer committee, New Student & Transition Programs staff, and the campus community have worked diligently for the past year in preparation of your arrival to make the beginning of your journey as a Mustang special.

Four years ago, we were newly admitted students and found our home at Cal Poly through Open House. We encourage you to take the time to explore our campus and community to find your home at Cal Poly too. Throughout Open House, you’ll see Cal Poly’s “Learn by Doing” on full display. Open House weekend is a magical and rare opportunity for you to immerse yourself in our learning philosophy through the eyes of current students who are receiving hands-on experiences that prepare them for life after graduation. Whether your major is Art & Design or Biological Sciences, Cal Poly has something for everyone.

orientation at Cal Poly, and we’re especially #CalPolyProud to celebrate this milestone event that has been one of our defining experiences as Mustangs. New Student & Transition Programs has been instrumental in our growth as leaders and future professionals, and we owe a huge debt of gratitude to past committee members, staff, and alumni who have worked hard to build this incredible Learn by Doing legacy that paved the way for student leaders like us.

We invite you to join us in celebrating not just another great Cal Poly tradition, but all Mustangs – past, present, and future – for being part of an incredible community.

Along with our entire committee, we thank you for attending Open House and look forward to you joining our Cal Poly Community.

Sincerely,

Gabby Pajo, Open House Co-Chair Fourth Year Art & Design, Class of 2018 Rebecca Phan, Open House Co-Chair Fourth Year Biological Sciences, Class of 2018

This year, we’re particularly excited to celebrate 25 years of Open House. Legacy and tradition are deeply rooted in

OPEN HOUSE HAS GONE MOBILE!

Cal Poly Now

You can find maps, a full schedule, events and more in the Cal Poly Now app, now available for free on your smartphone!

Visit guidebook.com/app/calpolynow/guide/calpolyopenhouse to download the app, then search for the Open House Guide to get started!

SCHEDULE

Highlights For a complete schedule of our over one hundred events this weekend, be sure to download Cal Poly Now!

Friday, April 13 9:00 OR 10:30 AM

University Welcome I and II

RECREATION CENTER MAIN GYM

We welcome CAFES, CAED, and OCOB at 9:00am, and from CENG, CLA and CSM at 10:30am.

College Welcomes

VARIOUS LOCATIONS

Following your University Welcome, break out into your specific College to ask questions and learn more.

College & Department Events

VARIOUS LOCATIONS, FRIDAY AND SATURDAY

Throughout the weekend, check out Cal Poly Now for individual events and activities hosted by Colleges and Departments around campus.

7:00

Poly Royal Rodeo

7:30

Friday Nite Invite with Doc Burnstein’s

7:30

Coffee House with Blackhorse Espresso & Bakery

PM

PM

PM

ALEX G. SPANOS STADIUM

Enjoy Family Night at the 78th annual Poly Royal Rodeo, the premier rodeo in the West Coast region.

UNIVERSITY UNION PLAZA

A space for prospective students to have fun and meet each other with food, games and a live DJ.

UNIVERSITY UNION, CHUMASH AUDITORIUM

Parents and supporters are invited to talk to current Cal Poly students while enjoying free coffee.

Saturday, April 14 9:00

Poly Royal Parade

10:00

Campus Showcase

10:00

Opening Ceremonies & Dexter Stage

AM

AM

AM

PERIMETER ROAD

A parade through campus of different clubs, groups and organizations to showcase all they offer!

LOWER CAMPUS

Clubs and organizations get to show off what they do with booths, activities, food, and more.

DEXTER LAWN

An event that showcases all of the talent that Cal Poly has to offer, from music to comedy or dance!

College & Department Events

VARIOUS LOCATIONS, FRIDAY AND SATURDAY

1:00

Poly Royal Truck & Tractor Pull

HIGHLAND DR. & MT. BISHOP RD. PASTURE

2:30

Alumni Beer & Wine Garden

5:30

Poly Royal Rodeo

Throughout the weekend, check out Cal Poly Now for individual events and activities hosted by Colleges and Departments around campus.

PM

PM

PM

One of the largest events at Open House, this event has been held almost every April since 1972!

ENGINEERING PLAZA

Join us for an afternoon of fun, reconnecting with alumni, faculty, staff, and student ambassadors.

ALEX G. SPANOS STADIUM

Enjoy the 78th annual Poly Royal Rodeo for its second night! Plus, stay for a free Aaron Watson concert afterwards.

Find all the pleasures San Luis Obispo has to offer.

MAPS | DISCOUNTS | H OW TO GE T A R O UND TOP AT TR AC TION S | E V E NTS

H EAR WH AT OTH ERS H AV E TO S AY

Care Free in S an

Luis Obispo!

San Luis Obispo

Program of the

Cal Poly Racing prepares for competition season by Emma Kumagawa Cal Poly Racing held Unveiling 2018 March 10, where three newly completed cars were revealed at Cal Poly’s Bonderson Projects Center. The cars will be tested throughout Spring 2018 in preparation for the approaching competition season.

“This is a really cool event for us to put on for sponsors, our own team members, family members,” Cal Poly Racing President and Baja team manager Robyn Ribet said.

With more than 125 members, Cal Poly Racing is the largest Society of Automotive Engineers (SAE) chapter in California.

The unveiling of the cars was put on by the Cal Poly Racing business team and organized by racing events coordinator and industrial technology junior Jordan Tomooka.

Cal Poly Racing is composed of two different building teams, the Formula SAE (FSAE) team and a Baja SAE (BSAE) team, as well as a business team. Each team has a team lead, a tech director and a team manager to maintain organization within each area where they design different cars. Most of the building techniques used by each team are similar, yet the cars they engineer are very different.

Formula SAE team Each year, FSAE team members build two track cars: one combustion and one electric. These cars are meant for endurance racing. All preparation goes to their FSAE competition in Lincoln, Nebraska, which will be held June 20-23.

“It’s been a pretty long night and a long couple weeks leading up to this — a lot of work in the shops and getting the cars all

built and ready to go,” FSAE team lead and mechanical engineering senior Adam Menashe said. “The whole team’s been working really hard and we’re really excited with what we’ve brought. We put the wheel on the ground last night for the first time and everyone was really happy about that.”

The SAE holds Collegiate Design Series competitions each year, where the Cal Poly Racing team enters their different cars to be judged.

In the 2017 competition, the Cal Poly FSAE team scored ninth out of 92 teams overall and ninth out of 29 teams for electric.

This year, in attempt to further improve scores, the team made changes to both cars.

The electric car’s alterations focused on the vehicle’s powertrain, or the mechanism that translates drive from the engine to the axle, to optimize process improvement, serviceability and reliability.

Most of the changes made to the combustion car were mechanical changes, such as adjustments in suspension and pressure.

The team holds weekly meetings to discuss general information and uses Mondays and Wednesdays as work nights. Test drives will take place in the H-1 parking lot.

“I feel like I’ve learned more from Formula than I have the rest of my classes,” FSAE team member and electrical engineering sophomore Daniel Gutmann said. “It’s an amazing program, I love it.”

The Baja SAE team aimed to improve the car’s suspension system in order to achieve better performance in offroading environments. | Emma Kumagawa

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LEARN BY DOING

Baja SAE team

those long nights where you don’t think that you’re going to.”

The BSAE team builds their one-person off -road vehicle yearly. In the spring, the car will enter two competitions; the first is in Mechanicsville, Maryland April 19-22, followed by the other in Portland, Oregon May 30 to June 2. BSAE team’s greatest accomplishment thus far has been placing fourth at BSAE California.

The SAE holds Collegiate Design Series competitions each year, in which the Cal Poly Racing team enters their Formula SAE, Formula SAE Electric and Baja SAE cars.

The team redesigns and modifies the car each year, with the exception of the engine. This year, many subsystems were introduced to increase reliability and mobility. The gearbox, powertrain system and overall suspension were improved, supporting the team’s goal of improving their speed record.

In addition to their weekly meetings, members attend Tuesday and Thursday work nights. The team drives to the Pozo La Panza Off-Highway Vehicle Area to test their cars over hills and rocks to familiarize themselves with an environment similar to a competition setting. According to Ribet, the team looks forward to testing their cars.

“Competition is one of the most rewarding experiences,” mechanical engineering sophomore Ribet said. “It’s when you really see like, ‘I built that, that’s on the track right now.’ Just to see the product of all this work is really incredible and rewarding to know that you do succeed, and you do make it, despite

The two racing teams had a past rivalry, but Ribet and the rest of the SAE board have made efforts to mend the relationship through bonding events.

“We try to keep a very collaborative environment between the teams, while still maintaining this level of professionalism so that we can still learn a lot from each other,” Ribet said.

During the first week of winter break, “build week,” both teams worked alongside one another, assembling their cars “all day, every day.”

Business The business team is the most recent addition to Cal Poly Racing. The team formed last year and is now comprised of 15 people who strive to build upon the racing team’s professional platform while capturing all of the fun shared behind the scenes. The business team has two categories: communication and creative. The communication aspect pertains to copywriting, outreach and sales presentations, while the creative side involves managing the website, social media, videos, photo and design.

From left to right, Shaun Wixted, Brandon Baldovin, Tynan Guerra designed the fin. Zach Donnenfield | Mustang News

LEARN BY DOING

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Three graduate students are working to make the perfect surfboard fin by Alyssa Mavor In 10 years, riding one of today’s surfboards will be a little bit like driving a Subaru Outback at a Maserati convention: functional, but comically slow and unsophisticated.

Thanks to the innovation of three Cal Poly aerospace engineering graduate students, the future of surfboards may be closer than ever before. Using complex computer modeling and wind tunnel testing, Shaun Wixted, Brandon Baldovin and Tynan Guerra are working to craft the perfect surfboard fin — one that allows surfers to ride faster, turn on a dime and track their every movement.

The idea began with 29-year-old Wixted from North Carolina.

Prior to graduate school, Wixted was recruited to play Division I baseball at West Point Military Academy. After his time there, he spent five years as an active duty U.S. Army officer and was deployed to Kuwait for 10 months.

It was not until he left the army and enrolled in Cal Poly for graduate school that he fell in love with surfing and realized he could use his engineering degree to improve the sport.

“Shaun noticed that we have a window to try and sneak in and innovate here,” Baldovin said. “It’s crazy that the surf industry hasn’t changed in the past 40 or 50 years. There’s kind of the attitude of ‘if it’s not broke, don’t fix it.’”

But in an engineer’s mind, a fin that is not optimal for water travel is as good as broken.

Wixted’s plan to create a startup company began to take shape October 2017 in the Cal Poly Wind Tunnel. He was discussing his passion for surfing with aerospace engineering professor Graham Doig when inspiration hit. Using the low-speed wind tunnel, they could craft a perfectly proportioned surfboard fin, designed specifically for speed and turning.

That day in the lab, Wixted pitched the idea to Baldovin. Before they left the lab, they had a name for their new company.

Lost Coast Surf Tech was born.

Under the guidance of Doig, the pair quickly entered Cal Poly’s on-campus startup incubator within the Cal Poly Center for Innovation and Entrepreneurship (CIE), the Hatchery, and recruited aerospace engineering student Guerra to be their chief engineer.

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Guerra, like Baldovin, formerly interned at NASA and could not wait to get his hands dirty with a new, intriguing project.

“I think it’s super exciting to bring a fresh outlook into an industry that hasn’t changed in many years,” Guerra said.

In addition to building specially-shaped fins, Lost Coast plans to outfit the fins with GPS and IMU (Inertial Measurement Unit) devices. The fins will measure the movement of surfboards through water and transmit data to a user-friendly app on surfers’ phones.

For the first time, surfers will be able to visualize their rides with charts and graphs and improve their skills by identifying where and how they could have maneuvered differently.

“It’s a seamless integration for the surfer,” Wixted said. “It’s like a Fitbit for a surfboard.”

Lost Coast is still in the ideating and testing phase of their product, but they plan to have a physical prototype completed before Cal Poly’s entrepreneurship competition, Innovation Quest, at the end of April. Wixted could not be more thrilled to be a part of the entrepreneurship community.

“I’m totally about the whole startup thing, eating ramen noodles and sleeping in the garage and just doing what you love,” Wixted said. “There’s moments in your life where you get some perspective and there’s a window to be able to do things and this is one of those times.”

“Shaun’s trying really hard to not get a grown-up job,” Baldovin said.

The three graduate students aspire to win funding at Innovation Quest and go on to enter the CIE HotHouse Accelerator program in downtown San Luis Obispo over the summer.

“I am very confident that they’re on to a winning idea. They’re all very highly skilled, effective engineers,” Doig said.

In 2016, surfing was voted into the Olympic Games. The sport will premiere at the 2020 games in Tokyo. The trio of entrepreneurs can only imagine what it would be like if their surfboard fins made it to the Olympics and perhaps, were disqualified.

“How cool would it be to get banned from the Olympics?”

Wixted said.

LEARN BY DOING

Cal Poly’s Ties to the Wine Industry

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Wine Maps Learn By Doing inspires Grey Wolf Cellars family winery Hope Family Wines Influence of Wine on the Central Coast Winemaking: Art or Science?

Still Waters Vineyard J. Lohr Winery 43

Paso Robles

1. J. Lohr Vineyards & Wines 2. Vina Robles Vineyards & Winery 3. Eberle Winery 4. Tobin James Cellars P.54 5. Penman Springs Vineyard 6. Sculpterra Winery P.57 7. Still Waters Vineyard 8. Sarzotti’s Vineyard & Winery 9. Wild Horse Winery & Vineyards P.50 10. Treana Winery

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11. Castoro Cellars Tasting Room 12. L’aventure 13. Grey Wolf Cellars P.51 14. Niner Wine Estates 15. Opolo Vineyards 16. Jada Vineyard & Winery 17. Lago Giuseppe 18. Epoch Estate Wines P.51 19. Harmony Cellars 20. Le Cuvier Winery and Tasting Room 21. DAOU Vineyards & Winery 22. Halter Ranch Vineyard

San Luis Obispo 23. Filipponi Ranch 24. Kelsey See Canyon Vineyards P.46 25. Silver Horse 26. Tolosa Winery 27. Biddle Ranch Vineyard P.46 28. Edna Valley Vineyard 29. Saucelito Canyon Tasting Room 30. Baileyana, Tangent & True Myth Tasting Room 31. Wolff Vineyards 32. Sextant Wines 33. Claiborne & Churchill Vintners 34. Kynsi Winery 35. Chamisal Vineyards 36. Talley Vineyards P.50

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8070 biddle ranch

Wine Tasting | Open Daily 11am – 5pm biddleranch.com | 805.543.2399 2050 Biddle Ranch Road, San Luis Obispo, CA

Learn By Doing inspires Grey Wolf Cellars family winery

By Krista Balster-Gee The central coast is home to many wineries and vineyards that help color the San Luis Obispo landscape with crops and local wines. One winery, Grey Wolf Cellars is run by Joe Barton and his family.

Joe Barton, a Cal Poly Fruit Science 1998 graduate, first gained an interest in wine making through his father, Joe Barton Sr. Prior to his time at Cal Poly, Barton had no previous experience in agriculture, but the early exposure to this field built Barton’s passion for wine.

“The Learn By Doing model really gave me a chance to see things first hand and be intimidated and intrigued at the same time,” Barton said.

The San Luis Obispo community and Joe and Jenny Barton’s education at Cal Poly helped to enhance their skills and gave them the tools to succeed in the wine making business.

The tools earned at Cal Poly also helped Joe Barton to create a winery and tasting experience that was unique to Grey Wolf Cellars.

“Our biggest challenge was defining ourselves and being committed to that process. One thing I remember early on at Poly was to specialize,” Barton said.

Through the process of Learn By Doing and the individualized course of study specific to one’s major, Cal Poly’s curriculum aids its alumni throughout their careers.

“Do what you do best and outperform the competition. I think about that all the time!” Barton said.

Grey Wolf Wines Mission and Values Established in August 1994, the Bartons have emphasized the importance of “land to hand” in their winemaking, as well as the importance of family. Started first by Joe Barton Sr. and then passed down to Joe in 1998, Grey Wolf Cellars has been a family-owned and family-friendly winery.

Photo courtesy of Christina Looker

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“Our family has always been the cornerstone of our winery,” Barton said. “As we have become more popular we try to keep that family feel.”

Photo courtesy of Christina Looker

The Bartons all contribute to the family winery and help create a welcoming atmosphere to their vineyard and tasting room.

Joe Barton and his wife, Jenny Barton, oversee the winemaking and daily operations and their children have started to work with their family on the weekends.

Since his time at Cal Poly, Joe Barton has had the opportunity to perfect his craft and increase his passion. “Winemaking is so enjoyable when you are able to tell the full story to your customer,” Barton said. “To see the tasters face light up and become engaged, as much as I am, is very gratifying.”

Cal Poly Roots Although Joe and Jenny Barton have graduated Cal Poly, they are still greatly connected to the San Luis Obispo community. In evolving their own brand and family winery, Grey Wolf Cellars refers back to its roots at Cal Poly.

“We always enjoy our partnerships with Cal Poly and are especially excited about our latest venture, Distilling, and how we can work with Cal Poly into helping make San Luis Obispo county a premier single malt and brandy distilling region,” Barton said.

Joe and Jenny Barton’s time at Cal Poly lead them to their careers in the winemaking business. Their success and passion exemplify the Cal Poly spirit and the potential for students with the Learn By Doing curriculum.

winemaking community locally and worldwide. Our alumni in the industry are proof of that.”

As a winery that blends talent in the craft with the personal desire for a family-centered environment, Grey Wolf Cellars stands as an example of how education and passion can create a successful result.

Joe concluded, “Cal Poly offers a wealth of opportunity in the

Photo courtesy of Christina Looker

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Hope Family Wines

By Megan Schellong

What started off as a small tasting room in 1988 turned into a nationally acclaimed winery in Paso Robles — Treana Wines.

Locals know it as the site of “Thirsty Thursday,” where live music, food trucks and families get together and celebrate good times.To date, Treana Wines’ Austin Hope Syrah has been recognized on Wine Spectator’s Top 100 Wines of the Year and one of the Daily Meal’s 101 Best Wineries in America.

Most recently, in 2018, Austin Hope’s 2015 Cabernet Sauvignon received the “highest-rating in Paso Robles history”

by Wine Enthusiast magazine.

Founder and Cal Poly crop science graduate (1996) Austin Hope is the mastermindbehind Treana Wines portfolio. To this day, Hope still applies his Cal Poly Learn by Doing philosophy from the vine to the wine.

“My motto has always been to work hard and make an honest product,” Hope said.

Since he was a Cal Poly fruit and crop science student, Hope has kept a quality outlook on winemaking.

Early Beginnings Hope’s winemaking career traces back to his childhood when he would help his family harvest grapes on their Paso Robles Vineyard. “At eight years old I was already working in the vineyards,” Hope said. “So as a child, I enjoyed it being outside and being in the Vineyards.”

As a child, Hope’s parents tasked him with pulling weeds and looking for pests. As he got older, Hope achieved the ultimate childhood privilege of driving the tractor. By age 14, Hope had learned all the basics of growing grapes.

When the time to apply for colleges rolled around, Hope said he chose wine and viticulture “by default” because his parents had been in the wine industry. However, Cal Poly did not offer the wine and viticulture major at the time, so Hope enrolled in all of the fruit and crop science courses he could in order to obtain the knowledge and experience necessary for success in the wine industry.

Learn By Doing During Hope’s academic career at Cal Poly, he lived out Cal Poly’s Learn by Doing motto.

Hope said his lightbulb moment came during the summer of his junior year. During that summer vacation, all of the students left the Cal Poly campus, but Hope decided to stay.

With Hope as the only remaining student able to work on the Cal Poly vineyards, Cal Poly fruit science professor Paul Fountain assigned Hope to tend to the 20 acres of vineyard that summer. During that period of time, Hope said he felt a sense of duty to take the best possible care of the vineyards.

“So it sparked the Learn by Doing [motto] whether I knew it or not,” Hope said. “I knew if I didn’t spray the vineyards and watch the irrigation, the crop would fail. So, I commissioned it to make sure the crops were taken care of and in good shape to sell.”

To this day, Treana Wines provides internship and Learn by Doing experiences to Cal Poly students and graduates. In fact, Treana’s General Manager, Gretchen Roddick is a Cal Poly 1996 graduate with a fruit science degree and agricultural business minor.

“Austin is a huge supporter of the local community,” Treana’s Marketing and Communications Manager Whitney Hrdlicka, a recreation, parks and tourism graduate of 2002 said.

“He gives back a lot, and that’s one of the best parts of staying local: Cal Poly students intern all the time.”

From pulling weeds on his family’s vineyard at age eight to commissioning the Cal Poly vineyards as a college junior, Austin Hope continues to Learn by Doing each day at his winery, Treana Wines.

For more information about Austin Hope, visit treanawines. com or visit the tasting room at 1585 Live Oak Rd, Paso Robles.

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8027 hope family wine ad

8026 talley vineyards

Present this ad for 10% off your wine purchase when you visit our tasting room.

Offer valid through 12/31/18

www.talleyvineyards.com ¡ 805.489.0446 3031 Lopez Drive, Arroyo Grande, CA 93420

epoch winery ad 1/2

8019 greay wolf

Influence of Wine on the Central Coast

By Nick Gonzalez Driving down the central coast is sure to net mountainous views, ocean vistas, and lush foliage. Among these views, dozens of wineries dot the central coast.

Central Coast American Viticultural Area Crushing grapes and killing the wine industry, the Central Coast American Viticultural Area (AVA) has a history as rich like its wines. In fact, the establishment of wineries such as York Mountain Winery (now named Epoch Winery) dates back to 1882.

The Central Coast AVA stretches 250 miles along the California coastline. From San Francisco to Santa Barbara, the Central Coast AVA also includes several sub-AVAs like San Luis Obispo (Edna Valley AVA) and Paso Robles, which splits into 11 different sub-AVAs.

Environmental Contributions to Winemaking Region However, prevalence of the appellation as a winemaking region has risen within the past 10 years. Federico Casassa, a Cal Poly enology professor, attributes this phenomenon to two factors: ocean-influence and urbanization.

Photo courtesy of Wine and Viticulture Department

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Photo courtesy of Wine and Viticulture Department

“Ocean influence affects berry chemistry in a very positive way, allowing cool climate varieties such as Pinot Noir and Chardonnay to ripen slowly, while keeping acidity and freshness and maximizing flavors,” Casassa said.

The ocean climate of the central coast effectively lowers the pH levels of grapes produced, raises the titratable acidity and controls sugar levels — all improving the taste of the wines.

But the ocean influence and the occurrence of microclimates allow growers to grow other varieties as well, such as Cabernet Sauvignon and Syrah in the Adelaida district in west Paso Robles.

The central coast climate and soil diversity allow for the growth of white wine grapes for Merlot and Cabernet, and especially Chardonnay.

While Casassa finds it impossible to deny Napa Valley and Sonoma as “ultra-premium” growing regions, he said that rising costs of land due to urbanization is an issue for prospective winemakers.

The central coast is the next spot available for winemakers who were looking for available acreage and do not want to sacrifice wine quality.

Pilot Wine Professor Jim Shumate said the wine industry in the central coast saw a boom in the 1990s. Now, wine production in the Central Coast AVA accounts for 15 percent of all wine production in California. The central Valley AVA produces 70 percent of the total wine production in California.

The central coast dedicates around 90,000 acres to wineries.

While AVAs like the central valley produce a high volume of

wine, Casassa said that the central coast AVA is known for its quality.

The 2017 crush report by the USDA revealed that District 8, which is composed of San Luis Obispo, Santa Barbara and Ventura counties, crushed 231,000 tons of wine grapes during last year’s harvest. At 1.2734,84 dollars per ton, it also had the second highest value per ton of grapes behind Napa Valley’s.

Cal Poly plays a pivotal role in supplying the central coast wineries with qualified and educated enologists and winemakers, along with viticulturists and sales and marketing specialists.

“This experience gives them the knowledge needed to jump right into careers in the industry and sticks to Cal Poly’s ‘Learn

by Doing’ motto,” Shumate said.

With around 270 undergraduate students, the Wine and Viticulture department at Cal Poly is one of the biggest in the nation.

“Our graduates typically work throughout the U.S. and even overseas, though a large majority of them stay in the area and the serve the Central Coast,” Casassa said. “From that perspective, the role of Cal Poly Wine and Viticulture is paramount.”

Casassa said he is excited to see the continued inclusion of science-driven lessons in the department’s curriculum.

“So we are blending the both of two worlds,” Casassa said, “the hands on learn by doing experience that Cal Poly typically offer, with solid, science-driven foundation concepts in viticulture, winemaking , and wine business.”

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7989 penman springs

8008 dolphin bay

Winemaking: Art or Science?

By Nick Dockery How is wine made? In the ancient process from grapes to glass, two fields of science have been created. The science of growing the grapes used in wine is viticulture, and the lesser known term for the process of turning those grapes into wine is enology.

Viticulture Versus Enology As engology professor Federico Casassa explains, there is an overlap in the fields of viticulture and enology.

“The two are closely tied up,” Casassa said. “It is not uncommon for winemakers to pay several visits to the vineyard they will be working with and for both the grape grower and the winemaker to define harvest time.”

Harvest time plays a crucial role in moving grapes into the processing system for winemaking. Variations in shipping and harvest times can greatly affect the outcome, so coordination between vineyard management and the winery is important.

Having a Crush on Grapes Once the grapes have been delivered to a winery, they immediately go into crush pads that macerate and squeeze juices out of the grapes. Casassa tackled the daunting task of explaining the fundamental differences between white wine and red wine creation (a distinction that he takes 2-3 weeks to elaborate on in his WVIT 202 class).

“White wine is made by fermenting just juice, with no contact of that juice with fermentation solids,” Casassa said. “White juice can be obtained by either pressing whole clusters or by pressing previously crushed berries.”

Because white wine doesn’t have the solids — the skin and seeds — of the grapes, it maintains a light-yellow coloring.

The differences in quality of juice comes from how and which grapes are pressed.

Reds are a little more complex. Red wines carry a characteristic called astringency, described by Casassa as the puckering of your upper lip and gums upon tasting red wine.

tannins are exclusively present in seeds and skins,” Casassa said.

Tannin is a biochemical that has a bitter taste and causes this astringent reaction to red wines.

“So in order for red wines to be red wines and to taste like red wines, they need to be made by macerating the solids (skins and seeds) with the juice,” Casassa said.

This maceration takes 10-12 days for the pigments (and taste) to fully form into red wine.

Not all wines are made the same way. Depending on the type of wine, the process and fermentation is different. Pinot noir, for example, is delicate and needs less oxygen during fermentation. On the opposite spectrum, A Cabernet Sauvignon can take more oxygen and a bigger beating during maceration.

Even the cultivation of the grapes can influence the type of wine they end up as.

“If you want to make a stainless steel, fresh, acidic and fruity Chardonnay, you will pick the Chardonnay grape with sugar levels in the range of 22 to 23 Brix,” Casassa said.

Brix is the measurement of soluble solids, and in grapes are mainly sugars, glucose and fructose.

“Conversely, if you want to make a typical California barrel fermented Chardonnay, you will pick your Chardonnay with 24 to 25 Brix,” Casassa said. “[That’s] so your wine will have more alcohol, more structure and will be able to withstand barrel fermentation better.”

Fermentation. Patience is a Virtue.

Winemaking has several hundred techniques and every winery uses different methods, including fermentation time.

“If I have to make a gross generalization,” Dr. Casassa said, “alcoholic fermentation can take between 7 days to 15 days.”

But it isn’t just a waiting game, there are other factors to consider with fermentation. Multiple fermentation periods and barrel aging can play an important role in the taste and alcohol content.

“This (astringency) is caused by the presence of tannins and 55

“Red wines undergo a second fermentation carried out by bacteria called malolactic fermentation, which can take up to three months,” Casassa said. “Barrels can be new or used and used barrels are not all equal, as some barrels could have been used just one, two, three, up to 15 times or more.”

Barrel aging takes at least six months and can sometimes last over two years. After this time period, red wine is typically filtered, and all wine goes to bottle aging. Aging can proceed for as short as a few weeks or as long as three years.

Art or Science?

Winemaking is often called an artform, and it isn’t hard to see why. Winemaking is so variable and in taste and aesthetic that the same wines from two wineries are completely different. Although he recognizes the artistic edge of winemaking, Casassa firmly believes in it’s scientific grounding.

“Winemaking has sparks of art in its craft,” Casassa said. “[A part of this is in human psychology.] Certain human beings get pleasure by just looking at a wine label (in the same way an art connoisseur will get pleasure by looking at a paint signed by Picasso).”

From the planting of the seeds to the way it’s poured into the glass, wine has scientific backing that explain its processes. Dr. Casassa emphasizes this science: “We use biology to control the yeast that transform sugars into ethanol and we control them [to] create more aroma and flavor,” Casassa said. “We use chemistry [during red wine maceration] to modulate the extraction of all the chemical compounds that create mouthfeel. We use biochemistry to control molds in the vineyard.”

He is also adamant about science’s contribution to the industry’s history. The last few decades have seen a large rise in the scientific understanding of winemaking. This means wines can be less expensive and better tasting.

“Never in the history of mankind we have had better wines that today,” Casassa said. “Today, you can enjoy a perfectly fine bottle of California red wine for less than $9, and that was not true 40 years ago. This is a clear example how science has helped advance winemaking.”

Whether you consider winemaking an art or a science, you cannot deny a winemaker the deliciousness of the fruits of their labor. Cheers!

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Still Waters Vineyard

By Megan Schellong

If you drive into Paso Robles, you’ll find wineries large and small. One winery in particular, Still Waters Vineyards, is among one of the smaller ones — and intentionally so.

Founders and Cal Poly alumni Paul and Patty Hoover created Still Waters Vineyard for a unique customer experience.

“Our dream wasn’t to built it into a big company and sell it,” agricultural business 1981 alumnus Paul Hoover said. “We wanted it to be small and for everyone to have fun and have high quality products.”

utes its products to other winemakers, the Hoovers prefer to keep their business small.

Still Waters Vineyards harvests 14 different grape varietals, producing 20 different wine products from Chardonnays to Syrahs, though the Cabernets and the Merlots are the most popular sellers.

All of Still Waters’ products are estate wines, which means everything is grown, bottled and stored on site.

Since Paul and Patty purchased the 60-acre vineyard in Paso Robles, they have done just that.

The Story Behind Still Waters

Still Waters Success

When deciding to name the winery, “Still Waters Vineyards,” the Hoovers looked to the first time they met.

Annually, Still Waters Vineyards produces 200 tons of grapes, distributing grapes to wine makers like Ecluse, Autry Cellars, Caparone, Eberle and Daou. Even though Still Waters distrib-

Paul and Patty first met in high school through Paul’s mother.

At the time, Paul’s mother had been teaching at the same high school Patty water-skied at. The moment Paul and Patty’s worlds collided arose when Paul took Patty’s water-skiing boat out on the water.

Photo courtesy of Megan Schellong

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“When you’re water-skiing, you’re always looking for still waters,” child development 1981 alumna Patty said. That’s how the name Still Waters came to be.

Photo courtesy of Megan Schellong

The name “Still Waters” is engraved on a wood plank in the fireplace of the tasting room in cursive letters that flow with the same grace as water itself.

Still Waters Vineyard Guests can enjoy the rustic fireplace and charming tasting room indoors or head outside to the outdoor bar set behind a backdrop of Paso Robles’ rolling hills.

Paul describes the vineyard referencing phrases visitors have told him in the past: “It’s got a good vibe. It’s beautiful and it’s the quality of the product.”

Still Waters Vineyards has also recently become the site of celebrations and social events, including the monthly concert series and its largest event of the year, their Picture Perfect Sunday concert held on Mother’s Day. When visiting Still Waters, Patty says she wants the guests to “enjoy the wines, have fun, relax and escape.”

Guests also have the option of sitting at the picnic tables, play-

ing bocce ball and tossing bean bags for entertainment as well.

But for guests who like to roam the grounds, on-site is a 135 year-old olive grove, which produces six tons of olives annually. When it’s time to harvest, the Hoovers turn the olives into extra virgin olive oil and sell it in 375 mL bottles.

Still Waters Vineyards is open daily 11 a.m. to 5 p.m. and is located at 2750 Old Grove Lane in Paso Robles, California.

Photo courtesy of Megan Schellong

58

J. Lohr Winery

By Anna Reck A growing part of the Cal Poly impact is within our Wine and Viticulture department. Students and professors embrace the Learn by Doing philosophy in order to produce fine wine at the newly-opened Pilot Winery on campus. Wineries in San Luis Obispo County, such as J. Lohr Vineyards in Paso Robles, set an incredible example for Cal Poly.

History of J. Lohr J. Lohr was founded by Jerry Lohr the late 1960s, a product of exploring the vast potential of winegrowing on the Central Coast. Today, J. Lohr vineyards shine in the production of Chardonnay, Riesling, Valdiguié and Pinot Noir.

J. Lohr Winery focuses on producing wines with bold flavors that wholeheartedly embrace their unique environment. Jeff Meier, president, chief operating officer and director of winemaking for J. Lohr Winery, works closely with Jerry in order to complete their vision. Lohr is assisted in his efforts by his family: his daughter, Cynthia Lohr, the winery’s brand advocate, and his two sons, Steve Lohr, the CEO of J. Lohr Vineyards, and Lawrence Lohr, the director of wine education.

Brenden Wood and Learn by Doing Brenden Wood, assistant winemaker at J. Lohr, is a perfect example of Cal Poly’s Learn by Doing philosophy at work. Learn

by Doing pushes students to become incredibly effective in the working world beyond Cal Poly, even if their future career does not completely line up with their degree.

Wood knew before graduating from Cal Poly that he wanted to work with wine. He completed his degree in biochemistry in 1999; combining his science degree with his interest in wine and viticulture, he began to make his own wine and beer.

“In college I would grow huge vegetable gardens in the backyard. I just liked working with my hands and growing things.

Then one weekend I went to a Roll Out the Barrels event in San Luis Obispo and it all clicked. I love the combination of agriculture, science and the history of wine,” Wood said.

Cal Poly’s hands-on curriculum not only provided Wood with a strong education in science, but also provided him with an opportunity to more deeply explore agriculture, a field he wouldn’t have necessarily been able to explore elsewhere.

Jerry Lohr I Photo courtesy of Anna Reck

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Wood has proved to have a deep technical foundation for winemaking with his biochemistry degree. But even before his promotion to assistant winemaker in 2010, he had been recognized for having a unique, creative approach to winemaking. Wood has an incredible skill for faultlessly promoting the artistry of J. Lohr wines.

However, success most definitely does not appear overnight. In order to enter the wine industry, Wood, even with his respectable degree, had to do a great deal of dirty work.

“I started off working as a cellar rat, cleaning buckets, cleaning floors, cleaning hoses, cleaning barrels—lots and lots of cleaning!” Wood said.

Water Conservation in California’s Wineries J. Lohr Vineyard is environmentally conscious when it comes to the impact of the drought in California, and its relation to wine production.

According to the Wine Economist, “about 80 percent of California’s annual non-environmental water budget goes to agriculture, including wine.”

Photo courtesy of Anna Reck

60

Although the amount of water needed for wine production varies, in the Central Coast area, it takes 430 gallons of water to grow grapes to make one gallon of wine, compared to 75 gallons of water in the Northern California Coast area.

But the water usage doesn’t stop at grape cultivation: to make a gallon of wine in the cellar, it takes around six gallons of water.

Wood assures that J. Lohr Vineyards does their absolute best to conserve water during wine production. In fact, they are known to be a leader in water conservation, and have the best water management practices.

“Water conservation and sustainable water management should always be a priority in California,” Wood said. “[At J. Lohr,] we measure vine water stress in the vineyard to determine deficit irrigation schedules. This ensures that the vines get water only when they really need it and it helps boost wine quality as well.”

By following the example of J. Lohr, as well as many other local and Cal Poly alumni- influenced wineries, Cal Poly’s own Pilot Winery can flourish even further. The Learn by Doing motto has the potential to not only affect local businesses in a favorable manner, but also expand the success of businesses across the nation.

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