Aquaculture and Fisheries Technologies for Food and Health Educators, Seafood Professionals, and Communicators

Seafood Research & Education Center, Coastal Oregon Marine Experiment Station, Oregon State University

2001 Marine Drive, Astoria, OR 97103 October 8-10, 2014

Speaker Bios * Workshop and Tour Photos

Wednesday, October 08, 2014

6:00 - 8:00 pm Registration and Welcome Reception (Bridgewater Bistro)

Thursday, October 09, 2014

7:00 - 8:00 am Registration and Continental Breakfast (Coho Room, Duncan Law Bldg)

8:00 - 8:15 am

Welcome and Program Overview – Doris Hicks and Michael, Christina, Delaware Sea Grant Marine Advisory Service (SGMAS) Major issues to highlight and discuss on during the workshop and summarize on Day 3 and Introduction to the Digital Resource Library Materials

8:15 - 9:00 am

U.S. Seafood Industry: Fisheries/Aquaculture Situation & Outlook Fisheries Review – John Ewart, Delaware Sea Grant Marine Advisory Service (SGMAS)

9:00 - 9:45 am Seafood Industry Perspective Trends and Issues – Richard Draves, American Seafoods

10:00 - 10:15 am Break

10:15 - 11:00 am Seafood Safety and Regulation Yi-Cheng Su, Oregon State University

11:00 -11:45 am Seafood in the Diet: Benefits and Risks Michael Morrissey, Oregon State University and Doris Hicks, Delaware Sea Grant Marine Advisory Service (SGMAS)

11:45 am -12:00 pm Q&A, Discussion; Morning Take Home Messages (key issues/trends

12:00 - 1 pm Lunch

1:00 -1:15 pm 1:15 - 2:15 pm

Tour 1: Departure Bornstein’s Seafood Plant Tour

2:30 - 3:15 pm Seafood 101: Issue Analysis, Communication Skills and Methods How to communicate contentious issues in seafood – Margaret Barrette, Pacific Coast Shellfish Growers Association

3:15 - 4:15 pm Best Communication Practices for Fisheries and Seafood – Tamar Haspel, Columnist Washington Post and Barnstable Oysters

4:15 - 4:30 pm Break

4:30 - 5:30 pm Aquaculture Issues on the West Coast – Gil Sylvia, Oregon State University

(Coho Room, Duncan Law Building)

5:30 - 7:00 pm Demonstration Dinner - Chef Christopher Holen, Executive Chef/Owner, Baked Alaska Restaurant, Astoria, Oregon Desert and Fisher Poet - Wesley “Geno” Leech, Chinook, Washington

Friday, October 10, 2014

7:30 - 8:30 am Continental Breakfast (Coho Room, Duncan Law Building)

8:30 -11:00 am

Innovations in Seafood Processing (Seafood Lab Pilot Plant) High Pressure Oysters – Yi-Cheng Su, Oregon State University Surimi Processing – Jae Park, Oregon State University Canning and Packaging – Mark Whitham, Oregon Sea Grant Injection technology and NanoIce – Christina DeWitt, Oregon State University

11:00 - 11:30 am Wrap-up Questions

11:30 am 11:45 am 1:00 - 3:00 pm 4:00 pm return

Tour 2 Departure Bag lunch at Dismal Nitch, Lewis & Clark National Historic Park Goose Point Oysters, Willapa Bay, Washington Return and Conference End

Astoria, Oregon Speaker Bios Doris Hicks * John Ewart * Rusty Gaudé * Christina DeWitt * Michael Morrissey

Invited Speakers

Richard Draves, American Seafoods Group, Seattle Washington - Richard has over thirty years of experience in the seafood business, starting in the early 80’s as a NMFS Observer contracted through Oregon State University working on Russian factory trawlers. His at-sea experience includes surimi operations in the US, Chile, Argentina, and the Faroe Islands, as well as corporate management of surimi operations and quality assurance for the spectrum of products produced at American Seafoods, a global leader in at-sea harvesting and processing. Richard is currently Vice President of Product Development at American Seafoods Group seeking to create value through new processes, the creation of products from undervalued processing sidestreams, and the introduction of new concepts to untapped markets. Richard lives on Whidbey Island, Washington with his lovely wife Billie, and two aging and wonderful dogs Booker and Angie.

Yi-Cheng Su, Seafood Research and Education Center, Oregon State University - Dr. Su is a professor in the Department of Food Science and Technology and is a specialist in Seafood Microbiology and Safety at the OSU Seafood Research and Education Center. He received his Ph.D. degree in Food Science from the University of Wisconsin-Madison with a focus on food microbiology. Dr. Su worked for a contract research laboratory as a quality assurance manager for years prior to joining the Oregon State University. In his previous position, he managed the operation of a microbiology laboratory, microbial quality control programs, sterility test, microbial challenge studies, and accelerated shelf life testing. Dr. Su’s research program at the Oregon State University has been focusing on preserving quality, reducing bacterial contamination, improving shelf life and developing innovative technologies for inactivating bacterial pathogens in seafood to ensure seafood safety. Dr. Su is a Seafood HACCP Trainer certified by the Association of Food and Drug Officials and has taught a number of Seafood HACCP Courses to the seafood industry in Oregon and Washington. He is a member of Institute of Food Technologists,

American Society for Microbiology, International Association for Food Protection, Pacific Fisheries Technologists, and Pacific Coast Shellfish Growers Association. Margaret Barrette, Pacific Coast Shellfish Growers Association (PCSGA), Olympia, Washington - Margaret has been the Executive Director of the PCSGA since August 2010 where she brings to the position experiences in both local and state government - working primarily on aquatic resources issues, community planning and public involvement. Barrette received both a Bachelor of Arts and Masters of Arts from the University of Rhode Island in Marine Affairs combining the disciplines of physical science, political science, economics, geography, and natural resources management of coastal and marine systems. While in Rhode Island, Barrette worked as a municipal planner and dealt with storm and wastewater issues as they related to a city-wide effort to restore the local Quahog (Mercenaria mercenaria) fishery and also led the harbor management planning process. For the 12 years prior to joining PCSGA, Barrette was at the Washington State Department of Natural Resources as a planner in the Aquatic Resources Division as well as five years in the Office of the Commissioner of Public Lands. Some of her projected included: Columbia River Estuary Management Plan, the development of both the Aquatic Reserves and Conservation Leasing Programs for state-owned aquatic lands, Sustainable Recreation, Forest Land Planning, and managing the agency’s public involvement and constituent relations activities.

Tamar Haspel, Washington Post columnist, and Massachusetts oyster grower (Barnstable Oysters), Barnstable, Massachusetts - Tamar has been writing about food and health for the best part of two decades. She's done work for Self, Glamour, Relish, Men's Health, Fitness, Prevention, Health, Cooking Light, and other magazines of that ilk, as well as USA Today and the Washington Post. She's written four books, and is working on a fifth. In 2008, in a lifestyle u-turn, she left Manhattan for the wilds of Cape Cod. Tamar writes about first-hand food, ad nauseam, at Starving off the Land <http://starvingofftheland.com/>. In their spare time, she and her husband Kevin tend their oyster farm, Barnstable Oyster.

Gil Sylvia, Coastal Oregon Marine Experiment Station (COMES), Oregon State University - Gil is a Marine Resource Economist, Director of the Coastal Oregon Marine Experiment Station (COMES) and Professor in the Department of Agriculture and Resource Economics at Oregon State University. His research focuses on fishery and aquaculture management and policy, seafood marketing, and bioeconomic modeling. Gil has published in numerous economic and fishery management journals and consulted in a variety of national and international fishery and aquaculture projects. As Director of COMES, the largest applied marine research group in Oregon, he has worked in close collaboration with the fishing/seafood industry, coastal communities, and management agencies to increase benefits from utilizing and sustaining West Coast marine resources. COMES partnerships and signature programs include the Pacific Whiting Project, Molluscan Broodstock Program, Marine Mammal Institute, Community Seafood Initiative, Surimi Technology School, Astoria Seafood Laboratory, Salmon Ecology Initiative, and Project CROOS (Collaborative Research on Oregon Ocean Salmon). Since its existence in 1988, COMES research has generated more than $100 million in economic impacts and produced more than 300 jobs for Oregon and Pacific Northwest coastal communities.

Christopher J. Holen, Executive Chef/Owner, Baked Alaska, Astoria, Oregon - Chef Holen grew up a mile off of the highway just North of Anchorage, Alaska. After spending a good part of his early twenties travelling outside of the country he came to realize that food was the number one highlight of all the adventures and made the decision to make food his career. He is a graduate of The Scottsdale Culinary Institute with degrees in Culinary Arts and Restaurant Management and since 2000 have been self-employed, along with his wife Jennifer, in the restaurant business owning and operating a number of establishments. Chef Holen was recently selected by Oregon Governor Kitzhaber to participate in the Great American Seafood Cook-Off.

Wesley “Geno” Leech, Fisher Poet, Chinook, Washington - Geno Leech started fishing for crabs, shrimp, and albacore off the coast of Washington in 1979. But most of his ocean experience comes from working on merchant and salvage ships pulling other boats and barges out of wrecks off the beach. "Fishing is a good ass kicking, but I never punched a clock in my life," says Leech who memorizes every poem he's written by heart. Jae Park, Seafood Research and Education Center, Oregon State University - Dr. Park is a professor in the Department of Food Science and Technology at Oregon State University since 1992. He was elected as IFT Fellow in 2007 and published 127 referred journal articles, 40 book chapters, and 2 patents. Having devoted his entire professional career to fish protein (surimi) research and outstanding outreach in technology transfer, Dr. Jae Park has distinguished himself as an internationally renowned scientist in surimi research, education, and technology transfer. He received numerous awards to recognize his accomplishment regionally, nationally and internationally: IntraFish’s global 100 most powerful seafood executives, 2011 Harold Macy Award and others. His Surimi and Surimi Seafood (2000, 2005, and 2014) is used as a production and technical guide by numerous manufacturers. As a mentor, he trained 37 graduate and post-graduate students for their MS and Ph.D. degree. He hosted 38 international researchers who conducted various research projects as a visiting scientist. He founded the OSU Surimi School in 1993 and Surimi Industry Forum in 2001 and offers the programs annually in Oregon. His program extended to Thailand, France, Spain, Japan, and China. Detailed activities can be found at http://surimischool.org/park.html. Mark Whitham, Seafood Research and Education Center, Oregon State University - Mark is currently the Sea Grant seafood product development specialist working out of the Clatsop County Extension Office in the Astoria Seafood laboratory complex. He completed his Master’s degree at Oregon State University with an M.S. in Food Science. He has over 25 years’ experience in the food industry in product development with several food companies including General Mills, Heinz, Chef Francisco, and Rainsweet. His current work focuses on supporting smaller companies, entrepreneurs, and the Columbia River treaty tribes in seafood product and process development, HAACP training/implementation, specific seafood plant design/project feasibility, and general technical support issues related to seafood. He also provides to community members home canning and home smoking/pickling fish preservation workshops. Mark also provides fee- based services on more extensive development projects, and specializes in value added development with flexible retort pouches.

Astoria, Oregon Seafood Workshop and Tour Photos