JUNE/JlUY 2011

FOR BUSINESS
VOLUME 10, ISSUE 3
USA $3.95 CANADA $6.95

HOME GROWN
THE EUGENE AREA ESTABLISHES ITSELF AS A FOOD-PROCESSING HUB
THE EUGENE AREA CHAMBER OF COMMERCE: CElEBRATiNGPROMOTiNGiNFORMiNG BUsiNEss

Publisher

Banking on Your Terms

Working Capital

Vicki Gray, Sr. V.P.

Lane County Business Development Team Leader G reater Eugene

contents
J U N E /J U lY 2 0 1 1
JUNE/JlUY 2011

David Hauser, CCE Editor Susan G. Miller, Director of Publications & Information Systems Eugene Chamber Executive Committee

COVER STORY >>

Eugene establishes itself as a thriving center for the food processing industry because of companies with both strong family leadership and local networks. Pictured: Mike Wooley of Longs Meat Market, Dick Turanski of GloryBee Foods, Stephanie Gibson of Lochmead Dairy and Dennis Herbert of Emerald Fruit & Produce.
Art direction and design by Asbury Design www.asburydesign.net Photography by David Loveall Photography www.loveallphoto.com

Marvin ReVoal, Chair Pacific Benefit Planners Sheryl Balthrop, Chair-Elect Gaydos, Churnside & Balthrop PC Ann Marie Mehlum, Vice Chair Summit Bank Eric Forrest, Past Chair Pepsi Cola Bottling of Eugene Advertising

LLC

Payroll

FOR BUSINESS
VOLUME 10, ISSUE 3
USA $3.95 CANADA $6.95

R emot e D ep osi t
It only makes sense that the business partners you deal with day in and day out, like Pacic Continental banker Vicki Gray, are uent in the language of your business. At Pacic Continental, our bankers not only speak small business with the agility of a CFO, theyre experts in delivering the nancial services you need, when you need themon your terms.

Eugene Area Chamber of Commerce 541.484.1314

FEATURES
THERIGHTBANK.COM 541-686-8685 3/31/11 10:36 AM

HOME GROWN
THE EUGENE AREA ESTABLISHES ITSELF AS A FOOD-PROCESSING HUB
THE EUGENE AREA CHAMBER OF COMMERCE: CElEBRATiNGPROMOTiNGiNFORMiNG BUsiNEss

Design/Layout Asbury Design 541.344.1633 Content Editor Tracy Ilene Miller Printing TechnaPrint, Inc. 541.344.4062

EUGENE / SPRINGFIELD

PORTLAND / VANCOUVER

SEATTLE / BELLEVUE

$PAC-012_EugeneChamber_4C_7.375x4.8125_June2011.indd 1

Eugene Chamber members offer a wide variety of places to eat and catering services.

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PAC-012 ~ Eugene Chamber ~ 4C ~ 7.375 x 4.8125~ June 2011 ~ Vicki Gray

14 15

Why the food processing industry remains the local economys bread and butter. SnoTemp Cold Storages name change brings a huge shift in business.

COLUMNS/ DEPARTMENTS

Eugene Area Chamber of Commerce 1401 Willamette St. Eugene, OR 97401 541.484.1314 Open for Business: A publication of the Eugene Area Chamber of Commerce (USPS978-480). Open for Business is published bimonthly by the Eugene Area Chamber of Commerce in February, April, June, August, October and December. Circulation: 4,700. Open For Business 2011 The subscription price is $25, included in membership. Periodicals Postage Paid at Eugene, OR.

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BUsiNEss NEWs

OPiNiON: Why a new future needs to be built for the food industry.

Jason Lafferty talks about SnoTemps sucess the past five years. Page 15

ADVERTISER INDEX
12 19 8 14 16 21 6th Street Grill bell + funk Cafe Yumm Cascade Health Solutions Chambers Productions Eugene Area Radio Stations (EARS) 23 20 4 19 2 24 13 Eugene Airport Evergreen Roofing Hershner Hunter LLP Imagine Group Isler CPA Kernutt Stokes Brandt Marche 13 11 12 12 2 18 20 Mookies Northwest Grill Oregon Community Foundation Oregon Electric Station Rodeo Steakhouse Pacific Continental Bank SCORE Servicemaster 17 13 18 17 Siuslaw Bank Soup Nation Summit Bank The Inkwell

POSTMASTER: Send address changes to Eugene Area Chamber of Commerce, P.O. Box 1107, Eugene, OR 97440-1107

YOUR CH A MBER WOR K ING FOR YOU Eugene Chamber/Business Oregon Provide Local Manufacturers International Trade Assistance
The Eugene Chamber and Business Oregon recently partnered to provide 30 area manufacturers and exporters support and encouragement around exporting Oregon products to the European Union and Mainland China. The day-long program featured one-on-one counseling with overseas representatives for the European Union, Mr. John Worthington, IBT Partners, based Paris, France and Paul Swenson, The China Hand, based in Shanghai, China followed by a seminar on trade opportunities in those regions.

KEEP YOUR

SHELL HELP YOU

ACE Award winners from the Bethel School District gather after the event.

PROPERTY
SAFE AND SECURE
Carrie Hellwig Christopher
ATTORNEY

INTELLECTUAL

Chamber Recognizes Local Education Champions

Over 500 local educators, business and community leaders turned out last month for the 6th Annual A Champion in Education (ACE) Awards ceremony. Spearheaded by the Eugene and Springfield Chambers of Commerce and presenting sponsor Oregon Community Credit Union, the ACE Awards honor administrators, classified staff, teachers and volunteers in the Bethel, Eugene and Springfield school districts. Thanks to the generous donation made by Oregon Community Credit Union, each ACE Award winner receives a monetary award for their school. Over the past six years the event has provided over $70,000 in financial support to schools throughout Eugene and Springfield.

In todays business environment, some of your most valuable property may not have a physical address or sit in a warehouse. Whether its an idea, a trademark, a strategic partnership, or a licensing agreement, it has material value, and should be protected. With intellectual property (IP) skills honed at one of Silicon Valleys top law firms, theres probably not a software or patent license or a manufacturing agreement Carrie Hellwig Christopher cant master. And as a general business and transactions attorney who has worked in-house for technology companies, she melds the high-level thinking of IP law with the day-to-day practicalities of business, enabling clients to effectively manage risk and accomplish their business objectives. Whether your business is global or homegrown, on-line or in development, its reassuring to know you dont have to go to Portland to unlock expert IP advice and protection. Focus on your business and leave the legal issues to us.

John Worthington, IBT Partners; Alexa Hamilton, Business Oregon; Dana Shannon, Business Oregon; Paul Swenson, The China Hand.

Eugene Chamber Excels at Business-to-Business Networking Opportunities

Networking is one of the most crucial skills any growing business must have. It is an effective and inexpensive way to grow business by meeting the key people who could become your clients, suppliers and support systems. That is why the Eugene Chamber provides over 80 quality networking events and opportunities each year. Last months Greeters Showcase and After Hours that featured 66 exhibitors and more than 600 attendees was yet another example of the Eugene Chambers ability to provide outstanding opportunities for business connections.

180 East 11th Avenue

Eugene, Oregon |

97401

541-686-8511

hershnerhunter.com

innsight Management Group was one of the exhibitors that welcomed showcase attendees to their booth.

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COVER STORY

Market
Eugene establishes itself as a thriving center for the food-processing industry because of companies with both strong family leadership and local networks

Local

boundary both closed down for a period of time. a decade later, once consumption of beef shot back up, the two processors Mohawk Valley Meat and Bartels Meat Company close to home did open again, and Wooley made a commitment to support them any way he could, to ensure their viability. It is important to have those facilities within our boundaries so we are not having to buy from California, Wooley says. and that goes for the local
Dick Turanski of GloryBee Foods, Dennis Herbert of Emerald Fruit & Produce, Stephanie Gibson of Lochmead Dairy and Mike 6 OPEN FOR BUSINESS Wooley of Longs Meat Market.

By Tracy Ilene Miller Photo by David Loveall

n the late 1980s, more than a recession gave local beef ranchers little incentive to raise livestock. The health movement that hit the country rejected beef, and negative news coverage on its consumption hit the industry hard. It wasnt until the early 1990s, says Mike Wooley of longs Meat Market, that some benefits of eating meat and the nutrients it provided led to a consumer turnaround. By then, Wooley says, meat processors close to home had shut down and the ranchers were few. It got to a point that there wasnt a reason to raise

livestock, Wooley says. and we didnt have processors close to the eugene

ranchers as well. We set out to do as much locally as we could with them, and now weve secured strong relationships with ranchers. It has got to the point

EUGENE AREA CHAMBER OF COMMERCE

where they could sell to a bigger processor, but they say, I want to take care of you. You have to feel pretty good about them wanting to take care of your business that way. Our community, Wooley says, is strong in protecting its own and supporting its businesses, and thats not only in ranching and meat processing. The food production businesses of lane County have survived and thrived in part because they are largely made up of family businesses working together in what is an evolving, growing industry of companies that rely on each other and other community partners to stay strong and prosper. as well, it is in the story of each of these family businesses that their size and ability to change, in that distinctively independent way of Oregonians, enabled them to hit a right path to innovation at opportune times in their histories, to ensure their longevity. A tradition of sustainability Including the great-grandparents who

were the financial investors of lochmead Farms, stephanie Gibson counts herself as one of the highly involved fourth-generation relatives (sandwiched between the thirdgeneration owners and the fifth-generation up-and-comers) running the company and its interests. Those interests include a farm, which launched it all in 1941, a dairy of 660 cows, a dairy processing plant, more than 40 Dari Mart convenience stores and the more recent additions of luna and larrys Coconut Bliss and Cousin Jacks Pasty Company. The company built the dairy processing plant and opened it, along with five Dari Mart stores, in October 1965 to answer one of their first business challenges having more milk than it could sell. so, the decision was to bottle and sell it themselves. The customer could then understand the complete chain that we were attentive to, says Gibson, who besides growing up in the business has been general manager of the

processing plant for the past two and half years and ran the ice cream room for one and a half years before that. The kind of care and attention the company, which employees more than 500 people, wants to practice is what makes Oregon and eugene the perfect place, Gibson says, because this region is focused on taking care of the land. You dont have to be extremist to do the right thing, to be smart in your management and daily operations, Gibson says, and people are thrilled that we can provide power for 300 homes off our cows. not all communities would support that. Gibson refers to the problem that troubles all dairies manure waste that lochmead Farms has dealt with in a way that marks it as true innovator in its industry. The company contracted with Washington, D.C.-based Revolution energy solutions to build an anaerobic digester at the dairy that captures the methane gas from the manure and burns

it to create electricity. Operation began late last year, with a design to produce enough electricity to power 300 homes. In Junction City, we grew up among farmers who appreciate the land, and have a value all their own, Gibson says. That value included an appreciation of calculated risk, like investing in technology, solar panels at the Dari Marts, biodigesters and accepting new products. so, although lochmead Farms maintains its own line of dairy and milk products, it jumped aboard the alternative milk market in its infancy, making dairy-free desserts for local companies turtle Mountain, for more than 20 years, and luna & larrys Coconut Bliss, which the dairy now owns. Through our fathers we have supported the entrepreneur, Gibson says of the third generation, Buzz, Mike and older brother, Jock. We are not scared to try something different. Weve run almond, rice, coconut, and hemp; we like the challenge. The company makes intentional decisions that connect it to the community it lives in, Gibson says. so while it expands, it also maintains its attention to high quality and

You dont have to be extremist to do the right thing, to be smart in your management and daily operations and people are thrilled that we can provide power for 300 homes off our cows. Not all communities would support that.
Stephanie Gibson Lochmead Farms

stores were the companys number one focus. emerald delivered produce to independent markets such as Mayfairs and harolds. But as the regional chains such as albertsons, safeway and Fred Meyer became bigger, herbert says, it forced out the independent grocer, prompting emerald to shift gears. We started focusing on food service, restaurants, schools, hospitals and then we expanded our area, too, herbert says. We now deliver to a larger radius, and to McDonalds Wholesale, which covers a larger delivery radius than we do. emerald delivers as far south as Roseburg; north, to sweet home and Corvallis; east, to Oakridge; and west, to the coast, as far as Coos Bay. We expanded delivery area, and we expanded our line, what we included, to make it more appealing to a restaurant, so they could order not just produce but dry goods and French fries/frozen goods, as well, he says. herbert says the next big challenge for his business is the national restaurant chains. Paralleling the situation with the grocers, herbert says the chain restaurants rely on existing food distribution relationships outside the local area, and instead buy in Portland or seattle. That has pushed emerald harder to get involved in the community and to support farmers and other organizations the best it can. Weve had good, strong relationships with our local growers for years, herbert says. like when we say that we are using local corn, for instance, we have three or four local corn growers, and we advertise when an item is local. Our customers know what they are getting. But produce is a tough business, herbert says. not only do customers think the produce should be perfect, but people perceive that grown locally means priced cheaper. some of those megafarms in California have so much acreage that they can produce quite a bit cheaper than with the 20, 40, and 60-acre farms, herbert says. We try to educate that it is better to buy local, the flavor

freshness, which comes at some cost for the limit it sets on distribution. We believe strongly in our morals and making intentional decisions. We dont try to be the cost leader, the cheap guy on the market, Gibson says. We believe in quality, and there is a lot that comes with it.

panies, passing along customers, sharing ideas and even sometimes going to borrow a cup of sugar, so to speak, when theyve run out of an ingredient. eugene is a Mecca for food processors, Gibson says, and that provides a way to network with local companies, so you dont have to go outside of the state to buy [ingredients]. We have a networking system, and we support each other. Maintaining that local connection Dennis herbert experienced the close industry relationships Gibson refers to when he joined emerald Fruit & Produce six years after his father established the company in 1962. he was 14 years old when the concrete footings were poured, and now, hes president, his brother Randy is vice president and their two sons and cousins work there, as well. When he started, herbert says grocery

Caf Yumm! partners with local farmers to serve organic beans in every Yumm! Bowl.

By keeping itself small, Gibson says, the company can pay good attention to training and supporting its employees, to providing a personal touch to its customers and to ensuring a fresh product. Our brand is local, and that is the important thing, Gibson says For us, its a perishable product, and we can say it is the freshest. Our dairy is only four miles from where we process, and we can get it to our customers in 48 hours. as a result of that local focus, lochmead

Look for us on Facebook!

Farms has developed strong relationships with many other local food-producing com-

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is better and for freshness, but it is also not cheaper. But that doesnt stop emerald from favoring the local farmer and working harder to get their products distributed, like in the Farm to school Program the Bethel and springfield school districts have opted into, to get as much local produce into school food. That prompted emerald to craft plans to get more items delivered in winter. They now work, for instance, with local producers such as Thistledown Farms to pick the berries when they are at their best in summer, process the excess and then get them to emerald for storage and distribution in winter. herbert also credits the Willamette Farm and Food Coalition for paving the way for many of these programs, and for helping connect local distributors and growers to schools and institutions. essentially, herbert says, its the kids of his parents generation who hes now dealing with, and to keep the community close and tied together, its important to go to bat for these businesses. I think it is important to keep our local economy thriving, and we can basically do it all here, he says. Making a company from the beehive up When Richard turanski gives a presentation about his business, GloryBee Foods, he says inevitably he talks about the people in his life who have helped him get to where he is, overseeing a company with more than 150 employees and five locations (that will soon consolidate to two), and the receptivity of the Pacific northwest to a natural foods company. The Pacific northwest was open for a business like mine at the time, he says. turanskis main competitor for honey when the business started in the mid 1970s was a store in West eugene that would just run out at some point, turanski says, and customers were out of luck until it was restocked. I built my business on reliability, deliver10 OPEN FOR BUSINESS |

I think it is important to keep our local economy thriving, and we can basically do it all here.
Dennis Herbert Emerald Fruit & Produce president

around what eugene and the Pacific northwest needs, turanski says. GloryBee is currently consolidating its operations and making itself more efficient, turanski says, as it moves this month its distribution, warehousing, sales, and factory store to a new, larger facility on airport Road, while keeping its operations and production on seneca Road. Were looking to create a new venture, a destination point, creating this history of beekeeping, and how ancient candlemaking was done, and a history of cosmetics, turanski says. Wed like to see it as a place for people to come in and learn about ancient crafts and more, to come to a unique destination. Building sustainability from integrity a function of being around for a long time, says Mike Wooley of longs Meat Market, is that you see the waves in an industry, where it spikes, drops and plateaus. he experienced one of those periods in the 1980s, where the shop downsized to only two employees. now the shop is grossing in the millions, Wooley says, having topped $1 million eight years ago, and is supporting eight full-time and three part-time employees. That success is due in part to the market, but also to the relationships Wooley has built over the years. Customers know what we stand for. They know were fair; there is a trust built over time, he says. That goes for his suppliers as well. When food, fuel and feed prices started rising, Wooley had a rancher call to ask if it was all right to raise his prices. When the guy who is raising the cattle is asking me if it is okay, you know there is trust there. Weve become family. They know were going to take care of them, Wooley says. Its that sense of community that, no doubt, is a big part of what sustains the local food producing and distributing industry and encourages it to continued growth in lane County.
Eugene Area Chamber of Commerce

ing on the day I said. My customers knew when I was coming, turanski says. his first orders were tiny, though. I was selling honey to springfield Creamery before they were doing business, turanski says. When sue [Kesey] wasnt getting sufficient enough supply from California, I was able to sell $5 tins when I picked up my yogurt, and Ive been selling to them for more than 35 years. In those days, it was buckets of honey being delivered, and now its 16 or 17 tractortrailer loads of honey and other ingredients that make up the full-service bakery and food ingredient supplier GloryBee added to its business in the second phase of its development in the 1980s, after it gave up manufacturing beekeeping equipment. But no matter the many expansions that developed from its core honey business, an organizing factor for GloryBee which includes in leadership his wife, a son, two daughters, and a son-in-law is the attention to the market demands of this region. The company has focused on serving the Pacific northwest with what it wants, a full selection of conventional and organic food ingredients, but also mail order of beekeeping, candlemaking, soapmaking, skincare ingredients and honeystix. Its been GloryBees ability to catch trends in their infancy that related to the Pacific northwest that has helped it achieve its success. Most of the business has developed

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EUGENE AREA CHAMBER OF COMMERCE

Savor the local flavors of the Eugene area

When youre looking for a great place to eat or catering for your next event, check out these Eugene Chamber members. You can find out more information by visiting the Chambers web site, www.eugenechamber.com and searching restaurants or caterers in the on-line directory.
Abbys legendary Pizza #14 (541) 689-0091 1970 River Rd., Eugene www.abbys.com Adams sustainable Table (541) 344-6948 30 E. Broadway, Eugene www.adamsplacerestaurant.com Agate Alleys laboratory (541) 953-7646 2645 Willamette St., Eugene www.agatealley.com Ambrosia (541) 342-4141 174 E. Broadway, Eugene www.ambrosiarestaurant.com Ax Billy Grill & sports Bar at the DAC (541) 484-4011 999 Willamette St., Eugene www.downtownac.com Big Green Events/Wild Duck Catering (541) 485-3825 725 W. 1st Ave., Eugene www.biggreenevents.com Boulevard Grill & Event Center (541) 686-2020 2123 Franklin Blvd., Eugene www.theboulevardeugene.com Carls Jr. (541) 342-6557 3663 W. 11th Ave., Eugene 686 E. Broadway, Eugene 25 Silver Ln., Eugene 296 Coburg Rd., Eugene Carte Blanche Caterers (541) 554-9088 www.cbsoup.com Chapala Mexican Restaurant, inc. (541) 683-5458 68 W. 29th Ave., Eugene www.chapalamex.com Cornucopia Restaurant & Catering (541) 485-2300 295 W. 17th Ave., Eugene www.eugenecatering.com Davis Restaurant & Bar (541) 485-1124 94 W. Broadway, Eugene www.davisrestaurant.com Excelsior inn & Brindiamo Catering (541) 342-6963 754 E. 13th Ave., Eugene www.excelsiorinn.com Hole in The Wall Barbecue (541) 683-7378 3200 W. 11th Ave., Eugene www.holeinthewallbbq.com King Estate Winery (541) 942-9874 http://www.kingestate.com Marche Cafe (541) 683-2260 296 E. 5th Ave. ste 226, Eugene www.marcherestaurant.com Marie Callenders Restaurant (541) 484-7111 1300 Valley River Dr., Eugene Market Catering (541) 345-9366 1401 Villard St., Eugene www.marketofchoice.com Mazzis italian Food (541) 687-2252 3377 E. Amazon Dr., Eugene www.mazzis.com McDonalds Restaurants 55 River Rd., Eugene 1580 Coburg Rd., Eugene 1910 W. 6th Ave., Eugene 2855 Willamette St., Eugene 659 E. Broadway, Eugene 3555 W. 11th Ave., Eugene 2125 Cubit St., Eugene McGraths Fish House (541) 342-6404 1036 Valley River Way, Eugene www.mcgrathsfishhouse.com Mookies Northwest Grill (541) 744-4148 400 International Way ste 150, Springfield www.mookiesgrill.com Mulligans Pub (541) 484-1727 2841 Willamette St., 97405, Eugene Newmans Fish Company (541) 344-2371 1545 Willamette St., Eugene Oakway Catering (541) 343-3088 www.oakwaycatering.com Nachos (541) 485-6595 1190 City View, Eugene www.nachosrestaurant.com Oregon Electric station (541) 485-4444 27 E. 5th Ave., Eugene www.OESRestaurant.com Oregon Electric station Catering service (541) 342-1932 140 E. 5th Ave., Eugene www.OESRestaurant.com Original Roadhouse Grill (541) 746-6000 3018 Gateway St., Springfield www.originalroadhousegrill.com Osteria sfizio (541) 302-3000 105 Oakway Center, Eugene Outback steakhouse (541) 746-7700 3463 Hutton St., Springfield www.outback.com Qdoba Mexican Grill (541) 343-2720 840 E. 13th Ave., Eugene www.qdoba.com Red lobster (541) 343-3811 1085 Valley River Way, Eugene www.redlobster.com Roaring Rapids Pizza Co. (541) 988-9819 4006 Franklin Blvd., Eugene www.rapidpizza.net Rodeo steak House & Grill (541) 998-1197 495 Holly St., Junction City www.rodeosteakjc.com Rogue Ales Public House (541) 345-4155 844 Olive St., Eugene www.rogue.com sixth street Grill (541) 485-2961 55 W. 6th Ave., Eugene www.sixthstreetgrill.com/ steelhead Brewery & Cafe (541) 686-2739 199 E. 5th Ave., Eugene www.steelheadbrewing.com sweet Basil Thai Restaurant (541) 284-2944 941 Pearl St., Eugene www.sweetbasileug.com sweetWaters on the River (541) 341-3462 1000 Valley River Way, Eugene sweetwaters.valleyriverinn.com The Old Pad (541) 686-5022 3355 E. Amazon Dr., Eugene www.theoldpad.com The Vintage Cafe, inc. (541) 349-9181 837 Lincoln St., Eugene www.thevintageeugene.com The wich House (541) 434-9424 840 Willamette St., Eugene Wings Bar & Grille (541) 688-9433 28801 Douglas Dr. ste 10, Eugene

Restaurant and Catering

400 International Way Spring eld, OR 541-744-4148 | www.mookiesgrill.com

PRIME RIB STEAKS FRESH FISH VEGETARIAN CHICKEN PASTA COMFORT FOOD

27 East 5th, Eugene Reservations accepted 541-485-4444 www.oesrestaurant.com

Burger King/Mt. Hood Restaurants, inc. (503) 906-1290 16500 NW Bethany Ct. ste 150, Beaverton Cafe Yumm! (541) 681-9298 456 Charnelton St., Eugene Cafe Yumm! - Broadway (541) 344-9866 730 E. Broadway, Eugene Cafe Yumm! - Delta Center (541) 684-9866 1005 Green Acres Rd. ste 107, Eugene Cafe Yumm! - Oakway Center (541) 465-9866 130 Oakway Center, Eugene Cafe Yumm! - The Meridian (541) 686-9866 1801 Willamette St. ste 140, Eugene www.cafeyumm.com

ITS A SOUP-CENTRIC INVITED! OPENFORBUSINESSAD.indd 1 UNIVERSE AND YOURE 5/11/11 2:25 PM

Wine & Dine on Sunday Nights Just $10 from our special Sunday Gourmet menu (541) 485-2961 55 West Sixth Avenue, Eugene

SUNDAY GOURMET

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Over 80 Varieties of Soup

525 High Street (541) 683-1999 Like us on acebook

www.sixthstreetgrill.com

Full Espresso Bar! Open 7am M-F, Sat. 9-3

Soups ~ Salads ~ Sandwiches ~ Frozen Soup To-Go

Our Menu Changes Daily!

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FOOD pROCESSING

Local economys bread and butter

Food processing remains one of the most stable business enterprises
By David Zepponi, president, Northwest Food Processors Association

BUSINESS THEN AND NOW

ful natural resources. In more recent times, history does repeat itself as farming and food processing has been challenged by the fast moving, high-return and much sexier industries of high tech and dotcoms. Food processing has always been one of the most stable and consistent business enterprises, growing on average approximately 2 percent per year and providDavid Zepponi

Throughout the recent economic downturn, food processing has been the only manufacturing sector to grow jobs in Oregon, perplexing policy pundits statewide. Food processing added nearly 1,500 jobs in each of the past two years, providing a foundation of employment for many of our communities and much needed taxes to support community services. The industry provides stable, well-paying jobs in many forms. Food processing is a foundational breadand-butter industry that diversifies the economy and bridges the gap between the emerging and more volatile industries, ensuring the sustainability of the community. Food production does very well in the Willamette Valley, and the industry is finally being recognized for its staying power and its importance to the states economy.
Eugene Area Chamber of Commerce

For more than 150 years, the northwest food processing industry has been a mainstay of the northwest economy. Records show that canning of salmon, for instance, was present in the Puget sound supporting the hudson Bay Company at the time of the early 19th century northwest exploration. Farming in the Oregon territories was the choice of the families on the Oregon trail, separating them from young, single men heading to the boom-and-bust gold fields in California. The sturdy stock settled in the eugene area, working the land and bounti-

ing positive returns nearly every year on record. Why?

Because everyone has to eat. although food processing offers little of the glamour that higherprofile industries do, it offers stable returns and a clean industry, owing to the progressive and creative people in our region concerned with community and ecology.

Making life better at work

Cascade Health Solutions offers comprehensive programs that help business owners and managers promote employee health and safety on and off the job.
Occupational Health Program

SnoTemp General Manager Jason Lafferty, Business Information Manager Paula Lafferty and Human Resources Manager Caroline Lafferty have watched the company grow and double its number of employees during the past five years.

Shifting business for enduring results

Primary Care Clinic

Membership-based primary care

Eugene Freezing & Storage remakes itself and watches business grow
By Tracy Ilene Miller

generation of this company that has not only experienced a name change but a huge shift in its business that now serves as the industrial infrastructure for local frozen and refrigerated food processors, lafferty says. lafferty says snotemp distributes approximately 90 percent of the organic frozen desserts in the country made from cow, goat, hemp, soy and coconut milks. Thats a big change from 10 years ago, he says, when the company served as a bulk commodity warehouse for vegetables and fruits. The vegetables would come to the facility during harvest, the inventory would build up and then be drawn down throughout the year as it was distributed to the end customer. But the same good attention to bulk commodity storage that

Occupational Medicine MedExpress Physical & Occupational Therapy Corporate Health & Wellness DIRECTION for Employee

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The first thing thats different is the name. Fifty years ago, the company was eugene Freezing & storage, which last year became snotemp Cold storage, to match the name of the second facility built in albany in 1975. We couldnt take the name to albany, says general manager Jason lafferty, and we were struggling to market two names. We decided to bring it under one name because it was causing confusion. lafferty is one of six family members who make up the third

Assistance Onsite Occupational Health

541-228-3100 www.cascadehealth.org 2650 Suzanne Way, Suite 200, Eugene

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established the company as a name to trust for more than 40 years in cold storage served it well when it was time for the company to remake itself. What helped this evolution was the 7 percent increase each year throughout the 2010s of the frozen dessert market nationwide, and the huge contribution that eugene-based companies made to those sales. names that have become associated with frozen goodness (in some cases nationwide) originated here, including luna & larrys Coconut Bliss, turtle Mountain, lochmead Dairy and Oregon Ice Cream (makers of Julies Ice Cream). Many of the frozen desserts are made here in eugene, and theyve become a significant portion of our business. They come to snotemp packaged in cases, which then redistributes the pints on mixed pallets to ship to customers nationwide. There is a cluster of ice cream manufacturers that really blossomed since about 2005, lafferty says. They have hit their stride together, and we are here to support

We have invested a lot into technology and we have doubled our employment ...
Jason Lafferty, SnoTemp general manager

of finished product in 2003 to storing thousands a few years later, when those businesses took off. The new partnership was on its way. The company turned a corner, investing in the infrastructure and human resources to match the complex needs of nationwide distribution. and, it changed its name. We have invested a lot into technology, he says, and we have doubled our employment in the last four to five years, adding a night staff to process orders and adding administrative staff. ten year years ago, snotemp was at 15 employees, now there are 35, 10 of whom were added last year to accommodate the growth. lafferty says the companies have grown together, and trust and flexibility were cornerstones of their mutual success. We had to trust each other and be flexible with each other as we learned our lessons and got better, he says. I think from a manufacturing standpoint, the ice cream folks got better, and we matched them. It has meant growth based on those relationships.
Eugene Area Chamber of Commerce

BUSINESS NEWS
PROMOTIONS/NEW HIRES
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their success and provide them the cold storage needs they have. That new synergy came at a good time. Before then, the majority of business for eugene Freezing & Cold storage was tied to the agripac cannery and Chef Fransisco, a maker of processed soups and sauces. By 2000, the former had gone bankrupt, and the latter, a subsidiary of heinz Foodservice, had moved to Pennsylvania. a majority of the business for eugene Freezing & storage was gone. We had a hole to fill, lafferty says. Drawing on relationships with local makers of frozen desserts, having stored their raw ingredients at times, the family business made a leap from maintaining a few pallets

Watkinson Laird Rubenstein Baldwin & Burgess, PC, announced a new shareholder, Jaclyn Semple, and the addition of a new associate, Jane M. Yates. www.wlrlaw.com The Lane Community College Foundation named two new members to its board of trustees. Rosie Pryor, Oregon Community Credit Union, and Donald Rainer, Ferguson Wellman Capital Management Inc., joined the board that oversees fundraising and scholarship initiatives. www.lanecc.edu Michael Mercer joined Summit Bank as vice president, commercial lending. Mercer has more than 25 years of banking experience, including branch management, commercial lending and wealth management. www.summitbankonline.com

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The Hilton Eugene & Conference Center welcomes Grace Godfrey, catering manager, and Kati Nordstrand, sales manager specializing in the association and military markets. Natasha Baker has been promoted to social sales manager. www.eugene.hilton.com Glenda Mock has joined Jones & Roth Retirement Plan Services as the new client services coordinator. Mock is located in the Eugene office but will serve clients throughout the West Coast. www.jrcpa.com

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BUSINESS NEWS
Arnold Gallagher Percell Roberts & Potter, PC, announced that Howard Feinman has joined the firm. Feinman has practiced in the Eugene community for more than 30 years. www.arnoldgallagher.com Laurel Hill Center announces new board member Lt. Jennifer Bills, Eugene Police Department, and board officers: Thomas Fauria, president, Cascade Health Solutions; David Burtner, vice president, Interlight, Inc.; Eduardo Sifuentez, secretary, U.S. Department of Labor; and Andy Dinger, Dinger and Johnson Insurance and Financial Services. Mary Alice Johnston was celebrated for her 35th year as executive director. www.laurel.org

After 30 years, it was time for a change

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Pacific Continental Bank announced the following promotions: Vicki Gray to senior vice president, downtown Eugene; Amanda Mombert to assistant vice president, Springfield office; Sarah Karigan to consumer banking officer, Springfield office. www.therightbank.com Travel Lane Countys president and CEO, Kari Westlund, took home top honors at the Oregon Tourism & Hospitality Industry Achievement Awards ceremony. www.travellanecounty.org Ray Wilson and Darin Hales have joined the management team of Willamette Valley Restoration. Wilson will manage the daily operations of the company, and Hales will focus mainly on the operations of the Contents Division. www.wvrestoration.com Steven Nofziger joined Hershner Hunter LLP as an associate attorney. His practice will focus on employee benefits, taxation and business formation and organization. www.hershnerhunter.com

Home Federal Bank is pleased to announce the promotion of Sidney Crenwelge to vice president and special assets manager in Eugene. Cindy Crowther has been promoted to vice president. Michael Donaca has been appointed vice president and commercial relationship manager for the western Oregon region. Home Federal Bank is alo pleased to announce the appointment of James Jim Mieloszyk as vice president and commercial relationship manager. Brian Carlin was appointed senior vice president and director of bank operations. www.myhomefed.com Rosaria Haugland has been named one of four Outstanding Alumni Award recipients by the American Association of Community Colleges. She has served on the Lane Community College Foundation board of trustees since 2004 and is a member of the foundations leadership team for the Opening Doors campaign. Haugland received a Distinguished Alumni Award from Lane Community College in 2010. www.lanecc.edu PeaceHealth Laboratories announced the appointment of Kirk Erickson as vice president of sales and marketing. www.peacehealthlabs.org Kimberly Andrews Espy, a clinical neuroscientist and associate vice chancellor for research at the University of Nebraska-Lincoln, will become vice president for research and innovation and dean of the Graduate School at the University of Oregon in July. www.uoregon.edu Rex Ballenger has been named managing principal broker at John L. Scott Real Estate. He is a graduate of the chambers Leadership Eugene-Springfield program. www.johnlscott.com/eugene

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541.684.7500 SuMMITbaNkONlINE.cOM 96 EaST brOadWay Part of the Summit team (left to right): Mike Mercer, ashley Horner, Patti Stahr and craig Wanichek. EugENE, Or 97401

990 Gareld Eugene, OR 97402 541.485.2994

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BUSINESS NEWS
Citizens Bank announced April Hodgson as commercial loan officer at the Junction City office. www.citizensebank.com
KPD Insurance was recently recognized as one of Oregon Business magazines 100 Best Companies to Work for in Oregon. KPD ranked 16th in the Medium Companies category of between 35 and 99 employees. www.kpdinsurance.com Matt Powell, owner of Windermere Real Estate/Lane County, announced the opening of Trinity Real Estate Services, an affiliate business of Windermere Real Estate/Lane County. The Springfield office will be managed by Daren Roberts, broker. www.trinityassetsolutions.com Shelton Turnbull is pleased to announce its merger with AdPro, a promotional products company. The Shelton Turnbull Family of Companies now includes Green Solutions Printing and AdPro. www.sheltonturnbull.com www.adpro.com, www.printgreen.com For a third consecutive year, KVAL News was named Best Newscast in 2010 for stations outside of the Portland area by the Oregon Associated Press Broadcasters Association. KVAL News received 10 firstplace awards in various categories and 20 of the 37 individual category awards presented to Eugene-area television news organizations. www.kval.com Willoughby Hearing Aid Centers received the Better Business Bureaus 2011 Business of the Year Torch Award. Businesses were nominated by the public for demonstrating exemplary business practices. www.willhear.com A recycling system designed, manufactured and installed by Bulk Handling Systems for one of the largest municipally owned recovery centers in North American has begun processing recyclables. The system is among the most technologically sophisticated in the world. www.bulkhandlingsystems.com The Eugene Area Chamber of Commerce welcomes new members: Nicole Akins - Lia Sophia Advisor, Country Financial, Cutco Cutlery, Emerald Valley Golf Club Resort & Event Center, Energy Design, GANT Construction, Gibson Holders/DreamWorld Northwest, IMS Capital Management, Inc., Key Realty Group, Inc., Lane County Farmers Market, Master Capital Management, Multi-Craft Plastics, Olive Grand, Oregon Spine & Physical Therapy, Partnered Solutions, Red Lobster, Sixel Real Estate, Stephenson Search, Summa Real Estate Group TRACK Town Computer Services, Trinity Real Estate Services, Vernon T. Williams, Photographer, Vestus Group, VPCI (VP Consulting, Inc.), Wheeler Construction, Inc., White Collar Comedy
Eugene Area Chamber of Commerce

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Kendall Lexus welcomed Chris Frank to its sales team. She brings with her more than 11 years of luxury automotive sales experience. www.kendallauto.com Dawn Brandon has joined AdPro as marketing director. www.adpro.com

University of Oregon biologist Eric Selker, a member of the Institute of Molecular Biology, is among 212 newly elected members of the American Academy of Arts and Sciences. www.uoregon.edu

Margaret Robertson, Advanced Technology Division; Susie Cousar, Health and Physical Education Division; Claudia Owen, Science Division; and Jennifer Hayward, Sustainability Office.
Lane Community Colleges new Sustainability Coordinator Associate of Applied Science degree was named the Innovation of the Year by the League for Innovation in the Community College. The degree program also won a Schafer Innovation Award of $1,500 from the Lane Community College Foundation. Additional $1,000 Schafer Innovation Awards were given to the Visiting Scholars in Islam lecture series; the Art on Campus Committee Poetry on the Walls project; the Tobacco-free Campus Initiative; and the Computer Access Project for students taking developmental writing classes. A Schafer Innovation Award of $500 was given to the Teambuilding as Wellness project. LCC presents awards each year to recognize innovations that demonstrate effectiveness, efficiency, affordability, reliability and creativity. Dr. Justin Morse, ND, opened Absolute Health Medical Center at 1755 Coburg Road. www.morsend.com Mark Stern, owner of Carte Blanche Soup Carte & Catering, has opened Soup Nation at 525 High Street. In addition to serving more than 80 varieties of original soups, the caf also offers signature sandwiches, salads made to order, and espresso and coffee drinks. www.cbsoup.com GloryBee Foods is celebrating this year the 25th anniversary of GloryBee HoneyStix. HoneyStix are an all-natural snack made from 100 percent honey and natural flavors in a fun-to-use straw. In celebration of the anniversary, GloryBee added a 25th flavor, chocolate. www.GloryBeeFoods.com

Q: Im responsible for advertising my non-profit Q: Im responsible my advertising organization but for budget is my non-pro t organization but very small. What can I do?

my budget is very small. What can I do? A: The Federal Communications

Commission (FCC) allows state

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Jessica Lay, Jean Tate, Matt Powell Jessica Lay, Windermere Real Estate/Lane County, was awarded the Jean Tate Award. Nominated by her peers at Windermere, the award is presented to a broker who represents the companys core values: exceptional service, integrity, positive attitude, professionalism and cooperation. www.windermere.com M. Clare Feighan has been hired as the new development director at the Eugene Family YMCA. www.eugeneymca.org

A. The Federal Communications and local broadcast councils Commission (FCC) allows state to sell commercial airtime to and local broadcast councils not-for-profit organizations with to sell commercial airtime to limited financial resources at an not-for-pro t organizations with extremely low cost. This offers a limited nancial resources at an great value to cost. This o and extremely lowthe advertiserers a great value to financial support helps provide the advertiser and helps provide nancial support for the broadcast councils. The for the broadcast program as FCC refers to the councils. The FCC refers to the program as Public Education Partnership Public Education Partnership (PEP) ads. In our area your (PEP) ads. In our area the ads are message will be carried on broadcast on approximately 20 generally, 18 participatingparticipating radio radio stations. The stations. These stations include commercial airtime is contributed the top commercial broadcast by the stations to theand Public Broadcasting Stations non-pro t council for sale to the throughout Lane County. organizations. For more informationcontact: For more information contact: Dave Woodward Eugene Area Executive Director, Executive Director Radio Stations (E.A.R.S.) Eugene Area Radio Stations, EARS 1465 Amberland Ave. 4968 Larkwood Eugene, OR 97401 Eugene, OR 97405 541-517-7512 687-2636 ears.dick@comcast.net dpwoodward@comcast.net
www.eugeneradio.org Dick Bennink

(541) 338-0101
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OpINION | ED KING III

Industrialized food and need for a new paradigm

uR GRanDPaRents FaRMs were very small by comparison to todays industrial farms. They sold much of their crop in the neighborhood or region where it was grown. The farmer person-

ally knew many of the people he or she was feeding, and most consumers were not far removed from their farmer. Food rarely came from strangers in distant places. In the 20th century, many of the ideas and principles of the industrial manufacturing process were applied to food production. The theory was that farming should scale up massively and food prices would go down. Food was not treated as food but rather a manufactured product. scale and consolidation of farmers took hold, as did a new array of petro-chemicals in the form of herbicides, pesticides, and fertilizers. The costly consequences of these toxic chemicals and unsustainable practices are rarely taken into account when industrial food is priced. Food itself changed in this process. some plants were bred or culled to transport long distances or lend themselves to mass production. The challenges of mass production led to a new food science involving another set of new chemicals for processing, packaging, preserving, and artificial flavoring that made new and improved food ship and store better. With the disappearance of small local farmers, we have had to struggle to keep local agriculture alive. Our nations agriculture is concentrated in the hands of fewer than ever before. It is unsustainably dependent on fossil fuels and chemicals. Food is less and less fresh and more and more processed. Our ability to feed ourselves in the rich Willamette Valley is probably as low as it has been since the first covered wagons rumbled in. We are as dependent on foreign food as we are on foreign oil. Thats not only bad for food security, it is bad for national security. The chemical comEd King III is founder and CEO of King Estate Winery. Founded in 1991 by the King family, King Estate is committed to producing Oregon wines of exceptional quality using organic & sustainable farming methods.
Ed King III

panies and the people who treat the diseases of our diet are doing fine, but what about the obese, the diabetic, the cholesterol-afflicted masses? They are the ones that pay the uncalculated costs of industrial food. a new future has to be created for food. We have to take responsibility for the agriculture we need, turning away from failed paradigms. We have to be active in not only clearing away the old system but in envisioning an agriculture that is diverse, safe, local, and not dependent on petroleum or synthetic chemicals. to do our part in this, we have to help local farmers and processors survive. We need to help them find markets for their products, we need to buy their products, we need to buy from those who use their products. There is no doubt that tremendous change is coming. We can use that force to create something new and better and avoid the harm that is certain to come with rapid change. and we have to start with supporting our local farmer. Thats a great way to begin to make a difference.
Eugene Area Chamber of Commerce

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PO Box 1107 Eugene, OR 97440-1107

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