Volume 62 Issue 6

Oregon Section

Institute of Food Technologists

Newsletter

http://www.ift.org/sections/oregon

inside this issue:

Message from the Chair

Brian Campbell

Greetings everyone and welcome to Spring 2012. Oh, wait a minute, that is in Chicago. The weather is still sucky around here. At least we have each other and an opportunity to gather together and groove over some spaghetti  while looking at the mighty muddy wish there was some springers at least to lessen my blues Willamette river.

It already seems like generations ago since the ingredient expo. As usual Jeff Clawson and his team did a whiz-bang job setting things up and executing with excellence. Feedback from the vendors and folks in attendance was very positive. By all accounts the evening and events were great. Many thanks once again to everyone who contributed.

Recently Joanne sent out a request for members who are interested in volunteering and helping to direct our section to speak up and make their presence known. She is developing a ballot for the Executive Committee member voting for next year at this moment. As a reminder to everyone, our Executive Committee meetings that happen each month prior to the general section meeting are open to attend. If you are interested in participating just start showing up at 4:30. It is also a great opportunity to stretch your happy hour into a happy hour². We never run out of things for people to be involved in and you will have fun too.

See you in April,

Brian Campbell

Finding Gold in Organic Green

Mark Crowell, CRC^®

Principal Culinologist

Organic and Natural Product Development

CuliNex,  LLC

Mark founded CuliNex in early 2005 after serving for 7 years as director of product development for Starbucks Coffee Company. During his tenure Starbucks grew from 1600 to almost 10,000 units and Mark played a key role, leading a team of food scientists and culinarians in the conception, creation and commercialization of new food products. Prior to Starbucks, Mark served as director, menu and product development for the Olive Garden where he led a team responsible for culinary development for the 475 unit of Darden Restaurants. Earlier in his career Mark owned and operated an award winning restaurant in the Washington D.C. market, led product development for the Host division of Marriott Corporation and operations teams for Service America and W.R. Grace Restaurants.

Mark assists food manufacturers, ingredient suppliers and multi-unit foodservice operators by focusing on the creation and sales of great products. His strategic, product centric approach to business development brings clients the tools, techniques, and resources utilized by the industry’s leading brands. He specializes in developing and implementing business development strategies for ingredient and food manufacturers and product development strategies for retailers, multi-unit foodservice operators and food manufacturers.  

It's Election Time!

Respectfully submitted,
Joanne Barnard, Past Chair

Hi everyone! My name is Linda Wechsler and I will be running for Chair Elect this year. In case you don't already know me, I am one of the first people you see when you get to an Oregon Section IFT meeting. Yep, that's me, the one keeping you honest at the registration table. I have been a part of the Oregon Section since I was a nerdy Oregon State University Food Science student back in 2009. 

Joining the section was the best decision I ever made, because almost all of the friends and colleagues I have today are somehow involved in this amazing organization. I consider it a privilege to be part of the Oregon Section, and I want nothing more than to show my appreciation by serving YOU, its members. 

There have been a lot of exciting changes over these past three years, and I want to keep that momentum going! My goal is to maintain our reputation as being the 'creme de la creme' of our greater IFT community by planning technically stimulating and FUN events, and finding us opportunities to show how much we care. Because we care...A LOT! So vote for me, and I will keep our brains working, our hearts open, and the laughs coming!

Hello OSIFT! My name is Amber Barnard, and I would love to be next year’s secretary for this wonderful organization. I finally became involved this year, and I have enjoyed every moment of it. Currently, I am a freshman at Chemeketa Community College with hopes to earn a transfer degree. I also work part-time in the sample lab at Kerr Concentrates. As silly as this may sound, I have wanted to be the secretary of every organization I have been involved in (like high school theatre!), but never quite made the cut. Please consider me when completing your ballot—and thanks a bunch!

I’ve been a member of OSIFT for 4 years, and served as Treasurer for the last two.  I hope to retain my position for one more year.  OSIFT is a section we are all proud of, and I enjoy being a part of it and meeting and making friends with the many great people who are involved.  For the last five years, I have worked at Oregon Freeze Dry, Inc., where I have had multidisciplinary training in Quality Assurance and Microbiology, Product Development, and most recently, Purchasing. Prior to OFD, I worked in Technical Services for a value added meat processing plant and in the microbiology lab for a fruit and vegetable processor.  I’m a foodie at work and at home, and I love to cook with fresh local ingredients.

Hi, I’m Sue Queisser and a recent convert (former mechanical engineer)  to the food scientists tribe!  I’ve been attending the OSIFT meetings for the last three years and have just been welcomed with such generosity that I would love to give back to the IFT organization.  If any of you came to the December meeting, I’m the “cookie/mad scientist” (that’s how someone described me) who  talked about German cookies, food chemistry, and other FASCINATING topics.  I told Joanne I’d be willing to run for either  member- at- large (I’m a people person) or treasurer  (I’m good with math). I’m also good at putting things in parentheses (see?).   In any case, I’d be very happy and honored to help out in either role.  Go OSIFT!

Greetings, my name is Norm Jager, I am on the list of Candidates for Member at Large. I am the R&D Manager at Oregon Freeze Dry Inc. and have been a part of the Oregon Section and National IFT member for many years. I have Chaired or Co-chaired/helped on the Suppliers Night (FIX) for over 25 years. The FIX Expo has contributed many thousands of scholarship dollars to Oregon students, for which I am very proud. I enjoy being part of OSIFT section and will be available to serve where needed.

Hello!  I’m Susan Murray.  I’ve been active in Oregon Section IFT over the past 12 years serving as arrangements chair, speaker and most recently as your Listserve administrator and interim Member at Large.  With my RCA friends and connections, I try to get one chef speaker per year to entertain us with salmon education, organic venues, culinary demos, etc. I’m a Certified Research Chef with a background in R&D, Nutrition, Baking and Culinary. Our section is unique,  and I truly enjoy the company of friends I’ve made over the years.  Please vote for me as Member at Large, and I will do whatever it takes to keep our section healthy (and entertained). It goes without saying that my company, Northwest Naturals, supports my involvement. Thank you for your consideration!

Hello…my name is Greg Younger and I would like to serve as a member-at-Large on the Executive Committee for the Oregon Section of the IFT.  I do not have a background in food technology  and have only been an active member of the section since the beginning of this year.  Although my involvement has been limited thus far, I have enjoyed the experience and I look forward to the opportunity to further my knowledge of the industry as well as meet new colleagues.  Please consider me for this position as it is an ideal chance for me to get more involved with the section.  Thank you.

April Meeting Details

Meeting Date:

Tuesday, April 10, 2012

Location:

Old Spaghetti Factory

0715 SW Bancroft Street

Times:

4:30 PM Executive Committee

5:30 PM Social Hour/Registration

6:30 PM Dinner

Oregon Section Member Advance Registration: $25.00

Non-Member Advance Registration: $30.00

At the Door Registration: $30.00

Famous Baked Lasagna:  Noodles with Marinara sauce, ground beef and pork, and four kinds of cheese

       or

Chicken Marsala:  Seasoned breast of chicken with fresh mushrooms and Marsala Wine Sauce
       or

Fettuccine Alfredo:  Fettuccine noodles in a butter cream sauce with shredded Romano cheese

       and

Spumoni ice cream

Deadline: Thursday, April 5, 2012

OSIFT 2011-2012 Executive Committee

Brian Campbell
 Kroger Manufacturing
 (503) 650-2041
 Brian.Campbell@kroger.com

picture
coming
soon

Zak Wiegand
 Oregon Spice Co.

 zak@oregonspice.com
 
 

Kim Hutchinson
Biologic Resources, LLC
(503) 670-1312
kim@biologic-resources.com

IFT accepts and adopts the concept of diversity which views society as a mixture of all backgrounds, each with a unique contribution. IFT seeks to retain and celebrate individual differences and therefore will not discriminate, based on race, color, gender, sexual orientation, age religion, national origin, disability, or veteran status.

Joanne M. Barnard, OSIFT Newsletters
(503) 551-1077
joanneb@ofpc.com