open for business magazine - june/july 2011 issue

FOR BUSINESS

THE EUGENE AREA CHAMBER OF COMMERCE: CElEBRATiNG…PROMOTiNG…iNFORMiNG BUsiNEss

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HOME GROWNTHE EUGENE AREA ESTABLISHES ITSELF AS A FOOD-PROCESSING HUB

VOLUME 10, ISSUE 3 USA $3.95

CANADA $6.95

FEATURES

12 Eugene Chamber members offer

a wide variety of places to eat and

catering services.

14 Why the food processing industry

remains the local economy’s bread

and butter.

15 SnoTemp Cold

Storage’s name

change brings a huge

shift in business.

COLUMNS/ DEPARTMENTS

17 BUsiNEss NEWs

22 OPiNiON:

Why a new future needs to

be built for the food industry.

ADVERTISER INDEX12 6th Street Grill19 bell + funk8 Cafe Yumm14 Cascade Health Solutions16 Chambers Productions21 Eugene Area Radio Stations (EARS)

23 Eugene Airport20 Evergreen Roofing4 Hershner Hunter LLP19 Imagine Group2 Isler CPA24 Kernutt Stokes Brandt 13 Marche

13 Mookie’s Northwest Grill11 Oregon Community Foundation12 Oregon Electric Station12 Rodeo Steakhouse2 Pacific Continental Bank18 SCORE20 Servicemaster

17 Siuslaw Bank13 Soup Nation18 Summit Bank17 The Inkwell

Publisher

David Hauser, CCE

Editor

Susan G. Miller, Director of Publications & Information Systems

Eugene Chamber Executive Committee

Marvin Re’Voal, 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

Eugene Area Chamber of Commerce 541.484.1314

Design/Layout

Asbury Design 541.344.1633

Content Editor

Tracy Ilene Miller

Printing

TechnaPrint, Inc. 541.344.4062

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 (USPS-978-480).

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.

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

FOR BUSINESS

THE EUGENE AREA CHAMBER OF COMMERCE: CElEBRATiNG…PROMOTiNG…iNFORMiNG BUsiNEss

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VOLUME 10, ISSUE 3 USA $3.95

CANADA $6.95

HOME GROWNTHE EUGENE AREA ESTABLISHES ITSELF AS A FOOD-PROCESSING HUB

Jason Lafferty talks about SnoTemp’s sucess the past five years. Page 15

COVER STORY >>

6 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 Long’s 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 Photographywww.loveallphoto.com

contentsJ U N E /J U lY 2 0 1 1

EUGENE / SPRINGFIELD PORTLAND / VANCOUVER SEATTLE / BELLEVUE THERIGHTBANK.COM 541-686-8685

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

It only makes sense that the business partners you deal with day in and day out,

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business. At Pacifi c Continental, our bankers not only speak small business with

the agility of a CFO, they’re experts in delivering the fi nancial services you need,

when you need them…on your terms.

Banking on Your Terms Vicki Gray, Sr. V.P.Lane County Business Development Team Leader

Greater Eugene

Working Capital

Remote Deposit

PayrollLLC

$PAC-012_EugeneChamber_4C_7.375x4.8125_June2011.indd 1 3/31/11 10:36 AM

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Eugene Chamber Excels at Business-to-Business Networking Opportunities

Y O U R C H A M B E R W O R K I N G F O R Y O U

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.

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.

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

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

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

In today’s business environment, some of your most valuable property may not have a physical address or sit in a warehouse. Whether it’s an idea, a trademark, a strategic partnership, or a licensing agreement, it has material value, and should be protected.

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Carrie Hellwig ChristopherATTORNEY

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 month‘s Greeters Showcase

and After Hours that featured 66 exhibitors

and more than 600 attendees was yet another

example of the Eugene Chamber’s ability to

provide outstanding opportunities for business

connections.

6 O P E N F O R B U S I N E S S | E U G E N E A R E A C H A M B E R O F C O M M E R C E

C O V E R S T O R Y

MarketLocal

Dick Turanski of GloryBee Foods, Dennis Herbert of Emerald Fruit & Produce, Stephanie Gibson of Lochmead Dairy and Mike Wooley of Long’s Meat Market.

Eugene establishes itself as a thriving

center for the food-processing industry

because of companies with both strong

family leadership and local networks

By Tracy Ilene Miller

Photo by David Loveall

In 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

wasn’t until the early 1990s, says Mike Wooley of long’s

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 wasn’t a reason to raise

livestock,” Wooley says. “and we didn’t have processors close to the eugene

boundary — both closed down for a period of time.”

a decade later, once consumption of beef shot back up, the two proces-

sors — 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

ranchers as well. “We set out to do as much locally as we could with them, and

now we’ve secured strong relationships with ranchers. It has got to the point

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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 that’s 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 com-

panies that rely on each other and other com-

munity 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 third-

generation 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 re-

cent additions of luna and larry’s Coconut

Bliss and Cousin Jack’s 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 compa-

ny, 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 don’t have to be extremist to do the

right thing, to be smart in your management

and daily operations,” Gibson says, “and peo-

ple 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 & larry’s 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. We’ve 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

freshness, which comes at some cost for the

limit it sets on distribution.

“We believe strongly in our morals and

making intentional decisions. We don’t 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.”

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 ensur-

ing a fresh product.

“Our brand is local, and that is the impor-

tant thing,” Gibson says “For us, it’s a perish-

able 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

Farms has developed strong relationships

with many other local food-producing com-

panies, passing along customers, sharing

ideas and even sometimes going to borrow a

cup of sugar, so to speak, when they’ve run

out of an ingredient.

“eugene is a Mecca for food processors,”

Gibson says, “and that provides a way to net-

work with local companies, so you don’t have

to go outside of the state to buy [ingredients].

We have a networking system, and we sup-

port 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, he’s president,

his brother Randy is vice president and their

two sons and cousins work there, as well.

When he started, herbert says grocery

stores were the company’s number one focus.

emerald delivered produce to independent

markets such as Mayfair’s and harold’s.

But as the regional chains such as albert-

son’s, 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

McDonald’s 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 ex-

panded 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.

“We’ve 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 pro-

duce 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 edu-

cate that it is better to buy local, the flavor

“You don’t 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

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is better and for freshness, but it is also not

cheaper.”

But that doesn’t stop emerald from favor-

ing 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 stor-

age 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 con-

nect local distributors and growers to schools

and institutions. essentially, herbert says,

it’s the kids of his parent’s generation who

he’s now dealing with, and to keep the com-

munity close and tied together, it’s 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 presenta-

tion 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.

turanski’s 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 re-

stocked.

“I built my business on reliability, deliver-

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 Cream-

ery before they were doing business,” turan-

ski says. “When sue [Kesey] wasn’t getting

sufficient enough supply from California, I

was able to sell $5 tins when I picked up my

yogurt, and I’ve 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 tractor-

trailer 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 atten-

tion 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 beekeep-

ing, candlemaking, soapmaking, skincare

ingredients and honeystix. It’s been Glory-

Bee’s 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

around what eugene and the Pacific north-

west 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.

“We’re looking to create a new venture,

a destination point, creating this history of

beekeeping, and how ancient candlemak-

ing was done, and a history of cosmetics,”

turanski says. “We’d like to see it as a place

for people to come in and learn about ancient

crafts and more, to come to a unique destina-

tion.”

Building sustainability from

integrity

a function of being around for a long time,

says Mike Wooley of long’s 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 we’re 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. We’ve become family. They know we’re

going to take care of them,” Wooley says.

It’s that sense of community that, no

doubt, is a big part of what sustains the lo-

cal food producing and distributing industry

— and encourages it to continued growth in

lane County.

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$70,000

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“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

Eugene AreaChamber ofCommerce

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400 International Way Spring�eld, OR

541-744-4148 | www.mookiesgrill.com

Restaurant and Catering

SUNDAY GOURMET

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

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Abby’s legendary Pizza #14(541) 689-00911970 River Rd., Eugenewww.abbys.com

Adam’s sustainable Table(541) 344-694830 E. Broadway, Eugenewww.adamsplacerestaurant.com

Agate Alley’s laboratory(541) 953-76462645 Willamette St., Eugenewww.agatealley.com

Ambrosia(541) 342-4141174 E. Broadway, Eugenewww.ambrosiarestaurant.com

Ax Billy Grill & sports Bar at the DAC(541) 484-4011999 Willamette St., Eugenewww.downtownac.com

Big Green Events/Wild Duck Catering(541) 485-3825725 W. 1st Ave., Eugenewww.biggreenevents.com

Boulevard Grill & Event Center(541) 686-20202123 Franklin Blvd., Eugenewww.theboulevardeugene.com

Burger King/Mt. Hood Restaurants, inc.(503) 906-129016500 NW Bethany Ct. ste 150, Beaverton

Cafe’ Yumm!(541) 681-9298456 Charnelton St., EugeneCafe’ Yumm! - Broadway(541) 344-9866730 E. Broadway, EugeneCafe’ Yumm! - Delta Center(541) 684-98661005 Green Acres Rd. ste 107, EugeneCafe’ Yumm! - Oakway Center(541) 465-9866130 Oakway Center, EugeneCafe’ Yumm! - The Meridian(541) 686-98661801 Willamette St. ste 140, Eugenewww.cafeyumm.com

Carl’s Jr.(541) 342-65573663 W. 11th Ave., Eugene 686 E. Broadway, Eugene 25 Silver Ln., Eugene 296 Coburg Rd., Eugene

Carte Blanche Caterers(541) 554-9088www.cbsoup.com

Chapala Mexican Restaurant, inc.(541) 683-545868 W. 29th Ave., Eugenewww.chapalamex.com

Cornucopia Restaurant & Catering(541) 485-2300295 W. 17th Ave., Eugenewww.eugenecatering.com

Davis Restaurant & Bar(541) 485-112494 W. Broadway, Eugenewww.davisrestaurant.com

Excelsior inn & Brindiamo Catering(541) 342-6963754 E. 13th Ave., Eugenewww.excelsiorinn.com

Hole in The Wall Barbecue(541) 683-73783200 W. 11th Ave., Eugenewww.holeinthewallbbq.com

King Estate Winery(541) 942-9874http://www.kingestate.com

Marche’ Cafe(541) 683-2260296 E. 5th Ave. ste 226, Eugenewww.marcherestaurant.com

Marie Callender’s Restaurant(541) 484-71111300 Valley River Dr., Eugene

Market Catering(541) 345-93661401 Villard St., Eugenewww.marketofchoice.com

Mazzi’s italian Food(541) 687-22523377 E. Amazon Dr., Eugenewww.mazzis.com

McDonald’s Restaurants55 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

McGrath’s Fish House(541) 342-64041036 Valley River Way, Eugenewww.mcgrathsfishhouse.com

Mookie’s Northwest Grill(541) 744-4148400 International Way ste 150, Springfieldwww.mookiesgrill.com

Mulligan’s Pub(541) 484-17272841 Willamette St., 97405, Eugene

Newman’s Fish Company(541) 344-23711545 Willamette St., Eugene

Oakway Catering(541) 343-3088www.oakwaycatering.com

Nacho’s(541) 485-65951190 City View, Eugenewww.nachosrestaurant.com

Oregon Electric station(541) 485-444427 E. 5th Ave., Eugenewww.OESRestaurant.com

Oregon Electric station Catering service(541) 342-1932140 E. 5th Ave., Eugenewww.OESRestaurant.com

Original Roadhouse Grill(541) 746-60003018 Gateway St., Springfieldwww.originalroadhousegrill.com

Osteria sfizio(541) 302-3000105 Oakway Center, Eugene

Outback steakhouse(541) 746-77003463 Hutton St., Springfieldwww.outback.com

Qdoba Mexican Grill(541) 343-2720840 E. 13th Ave., Eugenewww.qdoba.com

Red lobster(541) 343-38111085 Valley River Way, Eugenewww.redlobster.com

Roaring Rapids Pizza Co.(541) 988-98194006 Franklin Blvd., Eugenewww.rapidpizza.netRodeo steak House & Grill(541) 998-1197495 Holly St., Junction Citywww.rodeosteakjc.com

Rogue Ales Public House(541) 345-4155844 Olive St., Eugenewww.rogue.com

sixth street Grill(541) 485-296155 W. 6th Ave., Eugenewww.sixthstreetgrill.com/

steelhead Brewery & Cafe(541) 686-2739199 E. 5th Ave., Eugenewww.steelheadbrewing.com

sweet Basil Thai Restaurant(541) 284-2944941 Pearl St., Eugenewww.sweetbasileug.com

sweetWaters on the River(541) 341-34621000 Valley River Way, Eugenesweetwaters.valleyriverinn.com

The Old Pad(541) 686-50223355 E. Amazon Dr., Eugenewww.theoldpad.com

The Vintage Cafe, inc.(541) 349-9181837 Lincoln St., Eugenewww.thevintageeugene.com

The ‘wich House(541) 434-9424840 Willamette St., Eugene

Wings Bar & Grille(541) 688-943328801 Douglas Dr. ste 10, Eugene

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When you’re 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 Chamber’s web site, www.eugenechamber.com and

searching “restaurants” or “caterers” in the on-line directory.


B U S I N E S S T H E N A N D N O W


541-228-3100 www.cascadehealth.org2650 Suzanne Way, Suite 200, Eugene

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

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Making life better at work

Eugene Freezing & Storage remakes itself and watches business grow

By Tracy Ilene Miller

The first thing that’s 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 couldn’t 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

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. That’s a big change from 10

years ago, he says, when the company served as a bulk commod-

ity 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 dis-

tributed to the end customer.

But the same good attention to bulk commodity storage that

F O O D p R O C E S S I N G

Local economy’s bread and butterFood processing remains one of the most stable business enterprises

By David Zepponi, president, Northwest Food

Processors Association

For more than 150 years, the northwest

food processing industry has been a main-

stay 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-

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 busi-

ness enterprises, growing

on average approximately 2

percent per year and provid-

ing positive returns nearly

every year on record. Why?

Because everyone has to eat. although food pro-

cessing offers little of the glamour that higher-

profile 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.

Throughout the recent economic down-

turn, 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 commu-

nity services. The industry provides stable,

well-paying jobs in many forms.

Food processing is a foundational bread-

and-butter industry that diversifies the

economy and bridges the gap between the

emerging and more volatile industries, en-

suring the sustainability of the community.

Food production does very well in the Wil-

lamette Valley, and the industry is finally

being recognized for its staying power and its

importance to the state’s economy.

Shifting business for enduring results

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.

David Zepponi


PROMOTIONS/NEW HIRESPhotos appear left to right from top

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

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

BUSINESS NEWS

How Low Can You Go?Mortgage rates are at a historic low! Call Siuslaw Mortgage today to inquire about a new home purchase or to refinance your existing loan. Loan decisions are made and serviced locally.

541.683.2400siuslawmortgage.com

Siuslaw Mortgage4780 Village Plaza Loop

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All In-House

All at The Ink Well

Marketing Made Easy

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 per-

cent 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 good-

ness (in some cases nationwide) originated

here, including luna & larry’s Coconut Bliss,

turtle Mountain, lochmead Dairy and Or-

egon Ice Cream (makers of Julie’s Ice Cream).

“Many of the frozen desserts are made

here in eugene, and they’ve become a sig-

nificant 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 manu-

facturers that really blossomed since about

2005,” lafferty says. “They have hit their

stride together, and we are here to support

their success and provide them the cold stor-

age needs they have.”

That new synergy came at a good time.

Before then, the majority of business for eu-

gene 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 mak-

ers of frozen desserts, having stored their

raw ingredients at times, the family business

made a leap from maintaining a few pallets

of finished product in 2003 to storing thou-

sands a few years later, when those business-

es 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 employ-

ment 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 em-

ployees, 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 cor-

nerstones 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 manu-

facturing standpoint, the ice cream folks got

better, and we matched them. It has meant

growth based on those relationships.”Eugene AreaChamber ofCommerce

“We have invested a lot into technology and we have doubled our employment ...”

– Jason Lafferty,

SnoTemp general manager


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 foundation’s

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

One East Broadway, Eugene, OR 97401 (541) 653-8969 bellandfunk.com

New times call for new thinking.

David Funk, formerly of Funk/Levis,

has joined Jen Bell to form

bell+funk, a new marketing firm

dedicated to developing and

implementing communication

strategies for a new world.

David’s branding and creative skills,

combined with Jen’s experience as a

strategic planner for national brands

bring unparalleled expertise

to marketing communications.

Give us a call.

After 30 years,

it was time

for a change

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WHEN

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96 EaST brOadWay

EugENE, Or 97401Part of the Summit team (left to right):

Mike Mercer, ashley Horner,

Patti Stahr and craig Wanichek.

MOVE UP

Vans. Trucks. Wraps.

fleetgraphics

People. Places. Products.

photographics

ImagineGroup.com 990 Garfield • Eugene, OR 97402 • 541.485.2994

Signs. Banners. Tradeshows.

graphics

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

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 County’s

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


KPD Insurance was recently recognized

as one of Oregon Business magazine’s 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

Lane Community College’s 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 café 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

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 first-

place 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 Bureau’s 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

Q: I’m responsible for advertising my non-pro�t organization but my budget is very small. What can I do?

A. The Federal Communications Commission (FCC) allows state and local broadcast councils to sell commercial airtime to not-for-pro�t organizations with limited �nancial resources at an extremely low cost. This o�ers a great value to the advertiser and helps provide �nancial support for the broadcast councils. The FCC refers to the program as “Public Education Partnership” (PEP) ads. In our area the ads are broadcast on approximately 20 participating radio stations. The commercial airtime is contributed by the stations to the broadcast council for sale to the non-pro�t organizations.

For more information contact:

Dave WoodwardExecutive DirectorEugene Area Radio Stations, EARS4968 LarkwoodEugene, OR [email protected]

ASK AN EXPERTASK AN EXPERT

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

A: The Federal Communications Commission (FCC) allows state and local broadcast councils to sell commercial airtime to not-for-profit organizations with limited financial resources at an extremely low cost. This offers a great value to the advertiser and helps provide financial support for the broadcast councils. The FCC refers to the program as “Public Education Partnership” (PEP) ads. In our area your message will be carried on generally, 18 participating radio stations. These stations include the top commercial and Public Broadcasting Stations throughout Lane County.

For more information contact: Dick Bennink Executive Director, Eugene Area Radio Stations (E.A.R.S.) 1465 Amberland Ave. Eugene, OR 97401 541-517-7512 [email protected] www.eugeneradio.org


ServiceMaster Commercial CleaningCarpet & Flooring Janitorial Service Specialty Cleaning

www.smcommercialclean.com(541) 338-0101

Citizens Bank announced

April Hodgson as

commercial loan officer at

the Junction City office.

www.citizensebank.com

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

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 company’s 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

B U S I N E S S N E W S

Jessica Lay, Jean Tate, Matt Powell

Margaret Robertson, Advanced Technology Division; Susie Cousar, Health and Physical Education Division; Claudia Owen, Science Division; and Jennifer Hayward, Sustainability Office.


OuR GRanDPaRents’ FaRMs were

very small by comparison to today’s in-

dustrial 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 them-

selves to mass production. The challenges of mass produc-

tion 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

nation’s 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 cov-

ered wagons rumbled in. We are as dependent on foreign

food as we are on foreign oil. That’s not only bad for food

security, it is bad for national security. The chemical com-

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 tremen-

dous change is coming. We can use that force to create

something new and better and avoid the harm that is cer-

tain to come with rapid change. and we have to start with

supporting our local farmer. That’s a great way to begin to

make a difference.

Ed 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.

O p I N I O N | E D K I N G I I I

Industrialized food and need for a new paradigm

Ed King III


PO Box 1107Eugene, OR 97440-1107

kernuttstokes.com1600 Executive Parkway, Suite 110, Eugene, Oregon 97401 – 541.687.1170

Certified Public Accountants & Business Consultants

We don’t just run the numbers.We put you on the fast track.

open for business magazine - june/july 2011 issue

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