Blue Diamond Almond Facts May-June 2022

This issue of Almond Facts focuses on sustaining our cities through three community service events, introduces a new product: Mash Ups, and how to farm successfully in tough times.

NEWS, VIEWS, AND INDUSTRY INSIGHT

MAY–JUNE 2022

Recycle, Clean, Sustain: Stewarding Our Cities

Serving 3 Communities Across 3 Events NEW! Mash Ups: Two Flavors, One Bag!

Successful Farming in Tough Times

Blue Diamond Growers does not endorse or verify statements made by advertisers within this publication.

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MAY–JUNE 2022

Contents

8 FIELD TEAM 10 NEWS IN A NUTSHELL 18 CORNERING THE MARKET 20 GROWING THE GOODNESS 24 ADVOCACY REPORT 28 CULTIVATING SUSTAINABILITY 30 IN YOUR ORCHARD 54 CLASSIFIED ADS

Grab one or both flavors of Mash Ups on your next Walmart run!

Features 6 President’s Corner

22 A Co-op for the Community Blue Diamond is committed to sustainability and serving our communities. Love Modesto, Love Turlock, and Day in the Dirt all proved to be great successes as team members rolled up their sleeves and acted in accordance with our values. 38 Farming in Tough Times Blue Diamond Regional Managers, Trent Voss and Justin Elam dive into what it means to farm in the difficult times we live in, touching on four foundational elements of almond farming: water, fertility, bees, and pest management.

Mark Jansen discusses how refreshing it has been to return to in-person events and meetings, the crop forecast, and the importance of getting involved in OSIP . 18 NOW AVAILABLE! Blue Diamond Almonds ® Mash Ups This June, Mash Ups are being introduced at Walmart. Grab one or both blends today to try two tasty flavors in one bag!

ON THE COVER: Blue Diamond team members volunteered at three different events to serve our communities and sustain the future. Group Collages from Day in the Dirt, Love Turlock & Love Modesto.

MAY–JUNE 2022

Matthew Efird | Fresno Kent Stenderup | Arvin Joe Huston | Monterey Kristin Daley | San Francisco

OFFICERS Mark Jansen, President and CEO Dean LaVallee, Chief Financial Officer/ Chief Operating Officer

Blue Diamond , the world’s largest processor and marketer of almonds, exports to over 100 countries. Almond Facts , established in 1922, is published bimonthly by Blue Diamond Growers , 1802 C Street, Sacramento, California 95811. Address all correspondence to the Editor, Almond Facts , P.O. Box 1768, Sacramento, California 95812. Advertising subscription rates provided upon request. Blue Diamond is a registered trademark and marketing brand of Blue Diamond Growers . Other registered trademarks are The Almond People, Smokehouse, Golden State, Celebration, From the Valleys of California, Confetti and Almond Facts . Blue Diamond Growers does not endorse or verify statements made by advertisers within this publication. Blue Diamond reserves the right to refuse advertising. All rights reserved. Reproduction in whole or in part without written permission is prohibited. ALMOND FACTS STAFF Blue Diamond Growers Communications Department, communications@bdgrowers.com Jillian Luna, Managing Editor Mel Machado, Contributing Photographer Gray Allen, Advertising Sales 916.783.4334 & 916.765.3234

AlmondFacts.com

BlueDiamond.com

PRESIDENT’S CORNER

Over the last few months we have been making up for lost time and it has been refreshing to attend in-person activities and events. I’ve personally valued once again meeting with the Grower Liaison Committees and talking with many of our growers face-to-face. I look forward to seeing many more of you at the District Meetings next month.

As I have shared with you before, I fully respect the challenges you, our growers, face given significant inflation on production inputs and weather-driven crop impacts. I want to assure you that Blue Diamond remains committed to honoring our grower progress payment schedule that you count on throughout the year. And I’m pleased that we expect to deliver higher payment levels than we did last year. In our recent market update, you may have read that the USDA National Agricultural Statistics Service (NASS) subjective almond forecast for the 2022 crop came in at 2.80 billion pounds, which was in line with market expectations. More importantly, shipments over the past few months exceeded market expectations with new record highs set for the crop year. I’m encouraged by the improved conditions we’re seeing in the shipping and logistics arena. I want to acknowledge the hard work and expertise of Blue Diamond ’s Supply Chain team in activating key partnerships and forging truly creative solutions to get our almonds into the market, and into our customers’ hands. With the return of global tradeshows, in May, Blue Diamond helped sponsor and played a key role in the INC World Nut and Dried Fruit Congress in Dubai – the largest international gathering of dried fruit and nut food professionals, suppliers, traders and buyers. Drawing 1,000 participants from more than 60 countries, INC was an excellent platform for networking, marketing and making deals for our growers. While the weather this year has been anything but predictable, it’s safe to expect that summer

will usher in another season of drought and water supply concerns for farmers throughout the state. Anticipating increased media attention on the drought and water use, several Blue Diamond growers throughout the region are participating in professional media training sessions to better serve as resources for local journalists. Armed with key messages about our co-op and regional examples of sustainable farming practices, these growers will be well- equipped to share Blue Diamond ’s great story around sustainability. Thank you to all who are participating in this important outreach and education opportunity. Perhaps the biggest, most visible chapter in Blue Diamond ’s sustainability story is strong grower participation in our Orchard Stewardship Incentive Program (OSIP) — a measurable commitment to sustainability and water efficient farming. In addition to the financial benefits to our growers, the increased enrollment and acreage in the California Almond Sustainability Program (CASP) as a result of Blue Diamond grower participation helps our industry as a whole. Through these efforts and more, I hope you are as proud as I am of the positive impact Blue Diamond is making every day. I look forward to seeing you all soon.

Mark Jansen President & CEO

ALMOND FACTS

MAY–JUNE 2022

FIELD TEAM

Regional Managers

Vice President Member Relations Mel Machado

Glenn, Butte, Tehama, Placer, Yuba & Sutter Christine Ivory, (530) 518-9109

Colusa, Yolo & Solano John Aja, (530) 338-6440 Sacramento, Calaveras, Alameda & San Joaquin West of Austin Rd Ben Goudie, (209) 225-0413 Stanislaus County North of Tuolumne River & West of San Joaquin River Justin Elam, (209) 303-7306 San Joaquin East of Austin Rd; Stanislaus South of Tuolumne, East of San Joaquin River & West of Hwy 99; Merced North of the Merced River, West of Hwy 99 KC Stone, (209) 596-5375 Stanislaus South of Tuolumne River, East of 99 & Merced North of Merced River, East of 99) Brian Noeller, (209) 417-2010 Merced County, West of 99 & South of Merced River, East of 99, North of Hwy 140 Trent Voss, (209) 470-5981 Merced County, South of Hwy 140 & Madera County, North of Ave 12 Kenny Miyamoto, (209) 323-8454 Southern Madera County & Northern Fresno County Ashley Correia, (559) 356-1584 Southern Fresno & Kings Counties Meggie Gilbert, (559) 470-9731 Tulare & Kern Counties Meggie Gilbert, (559) 470-9731 Membership Office Jennifer Claussen – Membership Coordinator (209) 545-6225 Daniel Dekeyrel – Membership Assistant ( Delivery Tags ) (209) 545-6261 Grower Accounting Joe Lavagnino – Grower Accounting Manager (916) 446-8491 Kristie Ezell – Grower Accounting Coordinator (916) 446-8368 Erika Martin – Grower Accounting Assistant (916) 446-8385

(209) 545-6222 – Salida (209) 531-6352 – Cellular Director Member Relations Ben Goudie (209) 225-0413

Sutter

ALMOND FACTS

2022 Grower Liaisons

LEGEND

DISTRICT 1

DISTRICT 2

P. Samantha Lewis Chris Alves Luke Konyn Robert Thill Brian Erickson Stacy Gore Jerry Montz Steve Carlos Fred Montgomery Daniel Varner Greg Overton Julie Boss Dan Cummings W. Howard Isom

Cathy Marsh Sid La Grande

Chairman Vice-Chairman Ex-Officio Director Appointed (Member-at-Large)

Joe Martinez Sarah Pippitt Maryann Warmerdam Don Bransford

Almond Board Alternate Almond Board Director Almond Board Chair

Ryan Finnen Brian Cahill Jake Driver Ron Tadlock Jake Spooner Amy Abele John Monroe

Elaine Rominger Gerald Rominger

DISTRICT 3

DISTRICT 4

Nick Alta Chris Rishwain Jack Dalton Don Van Vliet Rick Phillips Louie Tallerico

John Almeida Phil Mohler Jake Sonke Bryan Van Groningen Kevin Van Laar

Rick Morris Paul Adrian Wayne Bruns Tim Roos Mike Ballatore Dawn Price Ian Koetsier George te Velde

Mike Bogetti Allen Sipma Bert Van Ryn Rudy Mussi Zack Reinstein Dale Van Groningen John Thoming

For Grower Liaison contact information, please contact your regional manager.

Kevin Fondse Kenneth Roos

DISTRICT 5

DISTRICT 6

DISTRICT 8

DISTRICT 9

DISTRICT 7

Eric Heinrich Naomi A. Layland Alex Vanderstoel Ryan Valk John De Visser Manuel Furtado Lucas Van Duyn Grant Ardis Brandon Riddle Mark Giannini Dennis Bowers Stephen Van Duyn Neil Van Duyn

Christine Gemperle Don Clark

David Tolmosoff Robert Allen Jens Finderup RJ Maan Ryan Indart Lee Erickson Norman Pretzer

Mark Fanucchi Doug Kindig Ray Van Beek Mark Palla Gurcharan Dhillon Kyle Balakian Keith Gilbert Karamjit Jhandi Mark Tos Benjamin Wilson Paramjit Dosanjh

Frank Fagundes Jeffrey Baize Tim Lohman Rick Scoto Galen Miyamoto

Jared Serpa Hal Carlton Frank Borba Trent Voss Michael Mora Paul Danbom Eric Genzoli Rod Vilas

Joe Sansoni Jimmi Atwal

Steve Bains Mike Yager Neil Amaral Mason McKinney Blake Little Matt Efird George Goshgarian Aldo Sansoni

Louis Bandoni David P. Souza James Ohki Jason Chandler Dan Smith Dan Mendenhall Robert J. Weimer

Rick Alvernaz Gary Marchy Nick Blom Charles Crivelli III Steve Vilas Bill Brush

Lisa Marroquin Kent Stenderup Clinton Shick

MAY–JUNE 2022

NEWS IN A NUTSHELL

Blue Diamond Reaches New Heights!

Through the efforts of Takao Watanabe ( Blue Diamond Regional Manager of Japan and Asia), and our Nepal distributor, Vishal Group, Blue Diamond snack almonds are now available at the gateway to Mt. Everest: the highest retail point in the world! We are always striving to rise to higher heights on our pathway to global distribution of our brands. This is one stop we just couldn’t miss and the Himalayan Ridge smiles at Blue Diamond being available in its foothills.

ALMOND FACTS

Alicia Rockwell Receives CMTA’s “Outstanding Women Making California” Award California Manufacturers & Technology Association (CMTA) chose to recognize the incredible work of women within California’s manufacturing industry at their first “Women Making California” event. CMTA honored the contributions of Alicia Rockwell, Blue Diamond Growers ’ Chief Government Affairs Officer, and Kit Cole, of Kit Cole Consulting, with the debut of their “Outstanding Women Making California” award. The pair was honored with the award and Rockwell also moderated a panel of women legislators for the event where Blue Diamond ’s Sacramento Site Director, Amy Vedmore, and Government and Public Affairs Manager, Mallorie Hayes were also in attendance. “Women have a long history of stepping up and leading the production line when called upon, with WWII’s Rosie the Riveters illustrating the resolve and capability of women across the country to manufacture goods for home and abroad,” Rockwell stated. “Events like today’s prove that women not only have a necessary place in manufacturing right now, but that this industry is made stronger because

Left to right: Alicia Rockwell, Blue Diamond Growers and Kit Cole, Kit Cole Consulting

of the dynamic, hard-working women who show up and get to work every day. From the factory floor to the C-suite, the path forward for future generations is made that much better as more women once again step up and take their place at the table and on the production line.”

Blue Diamond has been a member of CMTA for two years and has supported in other ways prior to taking membership.

About CMTA The California Manufacturers & Technology Association (formerly the California Manufacturers Association) works to improve and enhance a strong business climate for California’s 30,000 manufacturing, processing, and technology- based companies. Since 1918, CMTA has worked with state government to develop balanced laws, effective regulations, and sound public policies to stimulate economic growth and create new jobs while safeguarding the state’s environmental resources. CMTA represents 400 businesses from the entire manufacturing community — an economic sector that generates more than $300 billion every year and employs more than 1.2 million Californians.

MAY–JUNE 2022

NEWS IN A NUTSHELL

INC 39th World Nut and Dried Fruit Congress 2022

May 11-13 | Dubai | 1000+ Attendees | 60+ Countries

The annual INC World Nut and Dried Fruit Congress was held in Dubai in late May and is the largest international gathering of food professionals, suppliers, traders, and buyers dedicated to the nuts and dried fruits business. Sessions provided industry statistics, crop forecasts, supply, consumption, and market dynamics. Laura Gerhard, VP of Global Ingredients Division (GID) for Blue Diamond chaired the Almonds Roundtable presentation and panel discussion for over 800 attendees. GID Sales Directors, Bobby McCuan and Chris Cummings received a graduation certificate from the INC Council for completing the INC Academia Executive Education Program for the Nut and Dried Fruit Industry.

Left to Right: Chris Cummings and Chris Cromwell, Global Ingredients Division (GID) Directors; Mark Jansen, President/CEO; Laura Gerhard, VP of GID; Sean Allen, VP of Sales (Americas); Warren Cohen, VP of International Sales (GID); Larry Steinbach and Bobby McCuan, Sales Directors (GID)

2022 Board of Directors & Grower Liaison Committee Election Reminder

Note: New Deadline for Applications is August 1

Starting this year, the election cycle for Blue Diamond ’s Board of Director and Grower Liaison Committee seats will move up approximately one month to allow more time for election ballots to be received and processed prior to the co-op’s Annual Meeting in November. Given the new timing, interested candidates must submit their petitions by August 1, 2022. Board of Directors:

Grower Liaison Committees: Three Grower Liaison Committee (GLC) positions in each district are up for election. Interested and eligible candidates must file a petition signed by 5 Blue Diamond members from their district by August 1. More information on the candidate process including application forms and election deadlines will be mailed and emailed to all Blue Diamond members in June.

Interested and eligible growers from Districts 2, 8, and 9 are encouraged to run for District Director. A petition signed by 15 Blue Diamond members from their district must be filed by August 1 . To learn more about eligibility and the responsibilities of a Director, please contact any current Director.

ALMOND FACTS

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LIFE SCIENCES

NEWS IN A NUTSHELL

#WeAreBlueDiamond Social Media Activity

This month, Blue Diamond served at Love Turlock, Love Modesto, and Day in the Dirt events where we allowed our actions to speak of our passion for our communities. We celebrated our President/CEO, Mark Jansen’s interview with CEO North America where he spoke of our unique co-op/CPG structure. We hired McKinney as our new agency of record. Our golf tournament in Stockton proved to be a success for raising funds for the Blue Diamond Foundation, a scholarship program supporting the next generation of ag leaders. And finally, a black bear stopped by to sample some Blue Diamond almonds fresh from the tree in Mark Palla’s orchard in the Buttonwillow area!

ALMOND FACTS

Almonds Best Clonal Rootstocks

• Brights Hybrid BH ® 5 (cv. Arthur V) US PP18,782 P3 • Krymsk ® 86 (cv. AP 1) US PP16,272 P3

• Hansen

• Viking

• Most major varieties available for delivery in 2022, including Yorizane The Gold Nut TM Y116-161-99 - Self-fertile - Released by the U.S.D.A.

Ed Needham San Joaquin Valley Southern CA 559-977-7282

Steve Neill Chico

John Arellano Sierra Foothills Lodi & Clarksburg 559-804-6949 Steve Scheuber Central Coast San Joaquin Valley 209-531-5065 Aaron Salsedo San Joaquin Valley Southern CA 559-892-6028

Sacramento Valley 530-570-6830

Tia Russell North Coast

Tim Coito Chico

Southern Oregon 209-815-2399

Sacramento Valley 530-521-8733

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John Duarte At Large 209-531-6874

Blue Diamond Growers does not endorse or verify statements made by advertisers within this publication.

NEWS IN A NUTSHELL

Directions 1. P reheat the oven to 400°F and line a baking sheet with parchment paper. Wrap the whole red beets in a sheet of aluminum foil with a drizzle of olive oil and a pinch of salt. Place on the baking sheet and roast for 40 to 50 minutes, or until soft and fork-tender. The timing will depend on the size and freshness of the beets. Set the sliced Chioggia beet aside as it will be served raw. 2. In a medium saucepan over medium-high heat, bring the Unsweetened Almondmilk, water and a ½ teaspoon salt to a gentle boil. Add the polenta and whisk to combine. Reduce the heat to low and simmer, stirring every 5 to 10 minutes. Be careful that the mixture does not start to bubble. This will scorch the polenta and leave a bitter taste. 3. C ontinue stirring for about 45 minutes or until the polenta has thickened but is still soft and creamy. Stir in 1 tablespoon of olive oil and more salt and pepper to taste. Remove from the heat and set aside. 4. M eanwhile, line another baking sheet with parchment paper and toss the onion wedges and chickpeas with a drizzle of olive oil and generous pinches of salt and pepper. Roast for 25 to 30 Ingredients • 6 to 8 small, red beets • ½ Chioggia beet sliced into 8 paper-thin slices • ½ small, red onion sliced into wedges • 1 cup cooked chickpeas, drained and rinsed • 4 cups fresh spinach • 2 tablespoons crumbled feta cheese ( optional ) • 2 cups Almond Breeze Unsweetened Original Almondmilk or Extra Creamy Almondmilk Creamy Polenta with Roasted Beets Prep Time: 135 minutes Cook Time: 135 minutes Difficulty: Medium Servings: 2

• 1 cup water (more as needed) • ½ cup stone ground polenta corn grits (not instant) • 1 tablespoon extra-virgin olive oil (more to taste)

• 1 small clove garlic, minced • 2 tablespoons lemon juice • ¼ teaspoon Dijon mustard • S ea salt and freshly ground black pepper

minutes or until the chickpeas are crisp and the onions are soft. 5. In a small, shallow bowl, whisk together the olive oil, garlic, lemon juice and Dijon mustard. Season with salt and pepper. Place the raw Chioggia beet slices in the dressing and let them marinate until you’re ready to plate. 6. Remove the roasted red beets from the oven, unwrap the foil, and set aside to cool. When they are cool to the touch, peel the skins. Slice the beets in half, sprinkle with a pinch of salt, and set aside. 7. In a medium skillet, heat 1 teaspoon of olive oil over medium heat. Add the spinach and a pinch of salt and pepper and toss. When the spinach starts to wilt, reduce the heat and add the garlic and a squeeze of lemon. Toss and remove from heat. 8. Assemble plates with a scoop of polenta, the sautéed spinach, roasted onions, roasted chickpeas, roasted beets, raw beets and feta cheese, if using. Drizzle the remaining Lemon Dijon dressing over the vegetables. Finish with chopped Roasted Salted Blue Diamond Almonds for added crunch, freshly ground black pepper and a pinch of sea salt, if desired.

ALMOND FACTS

Paleo Almond Coconut Cake Prep Time: 90 minutes Cook Time: 90 minutes Difficulty: Medium Servings: 10

Ingredients For the Cake • 1 cup coconut flour • 1 cup Blue Diamond Almond Flour • 1 teaspoon baking soda • 1 teaspoon sea salt • 7 eggs • 1 cup melted coconut oil • 1 cup maple syrup • 2 tablespoons vanilla extract • 1 cup Almond Breeze Almond Coconut Unsweetened Original For the Frosting • 8 ounces unsweetened baking chocolate

Directions 1. Preheat oven to 350°F

2.Mix dry ingredients in a bowl. In another bowl whisk together all wet ingredients. Pour the wet ingredients into the dry mixture and mix well. Pour batter into greased pans and bake for 20-25 minutes. 3. When the cake is fully cooled, top with frosting. A single batch of frosting creates a “naked cake” look. Double the frosting recipe if you want to coat the entire cake Frosting 1. M elt chocolate and coconut oil in a thick saucepan or double boiler. Stir and remove from heat when melted. Stir in maple syrup. Allow to cool. Transfer mixture to mixing bowl and beat in almond butter until a thick frosting is formed. Add vanilla extract. You can add the almond coconut milk now to thin it out, or if it’s a bit loose, refrigerate it until an hour before use. 2. An hour before frosting the cakes, remove the frosting from refrigerator and bring the frosting to room temperature. Pour the almond coconut milk into the frosting and beat into a whipped consistency.

• 1 cup coconut oil • 2/3 cup maple syrup • 1 cup almond butter

• 2 tablespoons vanilla extract • 1 cup Almond Breeze Almond Coconut Original

MAY–JUNE 2022

CORNERING THE MARKET

Mashing Up the Norms Blue Diamond is mixing things up a bit by introducing Mash Ups, a new line of snack almonds that combines two intense flavors, doubling the deliciousness in every bag. Blue Diamond Almonds Mash Ups are sure to deliver an exciting, multi-dimensional snacking experience every time. Mash Ups are available in two mouthwatering flavor blends: Cinnamon and Maple Almonds, and Dark Chocolate and Chili Pepper Almonds which will both be available at Walmart this June!

About Cinnamon Maple Mashups Sugar and spice just got twice as nice! Get real cinnamon flavor combined with the rich sweetness of real maple flavoring. Whether you’re snacking or baking, this mashup of Cinnamon and Maple Flavored Almonds is a match made in flavor heaven!

About Dark Chocolate and Chili Pepper Take your sweet with a side of heat. We’ve mashed up the rich, dark chocolate you love tossed with the deep umami kick of chili pepper. Just try a few Dark Chocolate and Chili Pepper Flavored Almonds and Bam! It’s like a dare transformed into a delight.

ALMOND FACTS

NAVEL ORANGEWORM MANAGEMENT JUST PERFORMANCE PUFF NO 0

Blue Diamond Selects McKinney as AOR Blue Diamond has selected McKinney as their Agency-of- Record (AOR) for all strategy and creative across their Blue Diamond Almond products. This new partnership will focus on expanding our reach to further showcase the healthy, flavorful, and satisfying product choices Blue Diamond offers. McKinney demonstrated an in-depth understanding of the industry and how purchase decisions are made, ultimately turning simple human insights into attention- grabbing creative work. “When searching for a new creative agency, we knew we wanted more than just an agency. We wanted strategic partners who shared Blue Diamond Growers ’ values and goals. The McKinney team stood out as the best partner throughout this entire process,“ said Raj Joshi, Senior Vice President, Global Consumer Division at Blue Diamond Growers . “Working with McKinney will enable us to showcase our commitment to excellence, innovation, and high- quality in visionary and creative ways.“

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MAY–JUNE 2022

GROWING THE GOODNESS

Community Giving Grant Cycle is Open!

The Blue Diamond Community Giving 2022 – 2023 grant cycle is open from June 1, 2022 – July 15, 2022 .

Every year, Blue Diamond provides funding for small grant requests, typically between $500 – $15,000, for nonprofit organizations that meet the two pillars of our Community Giving Program: Agricultural Education and Health & Wellness .

Eligibility Requirements Funding requests must focus on at least one (preferably both) of the following areas: • Agricultural Education – Blue Diamond supports programs and projects that provide youth education in the areas of agriculture, including how food is grown, processed, packaged, and distributed. • Health & Wellness – Blue Diamond supports programs and projects that address hunger, improve nutrition, and increase the overall well-being of youth and families in the community.

Is there a local nonprofit organization you are passionate about ? Please have them visit our webpage to see if they meet our eligibility requirements and to apply. The grant cycle is open through July 15, 2022.

Blue Diamond Community Giving Website

www.bluediamond.com/community-giving

ALMOND FACTS

MAY–JUNE 2022

GROWING THE GOODNESS

2022 Blue Diamond Leadership Program The Blue Diamond Leadership Program kicked off its 2022 class with a robust, two-day spring session in Sacramento. To date, more than 500 almond growers have participated in the program! This year, the class—comprised of thirteen growers and eight banking and industry representatives— received an in-depth teaching on the history of our

guest speakers, including Heath Flora and Blanca Rubio (Assemblymembers, District 12 and District 48), Tricia Geringer (VP of Government Affairs, Ag Council), Matt Roman (Niemela Pappas & Associates), and Nichole Morgan (State Water Resources Control Board) who each shared their industry expertise and knowledge. Blue Diamond ’s own team members shared about the Global Ingredients Division, Global Consumer Division, Production Economics, California Water, Government Affairs, Finance, and Sustainability. Attendees expressed their deep excitement at the program’s return this year. The summer session is scheduled for June 23 and 24 in Salida. The class looks forward to what’s next in the Blue Diamond Leadership Program and how they can each be leaders and advocates for this vital, California industry that is so dear to each of us.

cooperative and the importance of legislative advocacy. In the evening, Kent Stenderup (Board of Directors), Dan Cummings (Chairman of the Board), and our President/ CEO, Mark Jansen, greeted the class before they absorbed a special message from Warren Cohen (VP of GID Sales) over dinner. The following day, the class toured the Sacramento plant and the world-class Almond Innovation Center, followed by a meet and greet with the Blue Diamond Board of Directors and Dean LaVallee, Blue Diamond ’s CFO and COO. The program welcomed several special

To date, more than 500 almond growers have participated in the program!

ALMOND FACTS

MAY–JUNE 2022

ADVOCACY REPORT

Ag Council Leads Coalition Requesting State Dollars to Reduce Fees at State Water Board

Also Working to Secure Funds for the Food Production Investment Program

While farmers face the extraordinary challenges of drought, supply chain obstacles, skyrocketing energy costs and more, some state officials are predicting an approximately $68 billion budget surplus in 2022–2023. Ag Council views the budget surplus as an opportunity to tackle issues the agricultural community faces. Our team is working to secure funding on several fronts, and while the overall drought issues remain a priority, I’ll highlight two additional, unique opportunities for you: 1) a funding request to lower water board fees and 2) support for the existing Food Production Investment Program (FPIP). Seeking Funds to Reduce Water Board Fees Ag Council is actively engaged with leadership at the State Water Resources Control Board (SWRCB) to explore creative ways to address budget challenges and curb the sharply rising fees and compliance processes impacting our members. California historically allocated general fund taxpayer dollars to offset costs of the SWRCB. However, over a decade ago the funds were stripped from the budget as the state experienced record deficits during the Great Recession. Ultimately, the SWRCB moved to a 100 percent fee-based system, and the board passed all administrative, program and regulatory costs onto the regulated community, with increases every year. This is where our members are feeling the pinch and paying ever increasing costs for certain SWRCB programs not related to agricultural programs.

At a meeting at the SWRCB last fall, Chair Joaquin Esquivel expressed concerns with the “cyclical” nature of the fee process and asked for a specific look at how to evaluate potential changes. To explore ways to reduce costs on all fronts, Ag Council has held meetings with SWRCB leadership to analyze the budget process and learn about the technology challenges and compliance costs of its regulatory programs. Ag Council continues to regularly conduct these meetings. Those conversations led to where we are today, and Ag Council is now urging Governor Gavin Newsom to utilize a portion of the state’s budget surplus to: 1) assist in offsetting certain foundational costs of SWRCB programs that generally benefit the public statewide and 2) assist in building a more robust reserve to be utilized during tough economic times, a concept similar to a “rainy day fund.” Specifically, Ag Council seeks a three-year general fund allocation of $150.9 million, which would cover programs such as Basin Planning, Groundwater Ambient Monitoring and Assessment and beach monitoring. Additionally, as the SWRCB strives to keep a five percent reserve fund, Ag Council is seeking a 10 percent reserve to allow more flexibility within the fee system. A one-time allocation of $24.9 million is requested for 10 percent reserve. If secured, the funding is not an elimination of state water board fees. Instead, the dollars would ensure those programs that benefit the public statewide are being paid for by general fund dollars, rather than by the farming community. Meanwhile, farmers would continue to pay for the operation of specific agricultural programs, such as the Irrigated Lands Regulatory Program.

ALMOND FACTS

Ag Council’s overall goal is to provide some relief to the out-of-control fees that are seemingly limitless each budget year.

Ag Council reached out to a broader coalition to assist in this work to alleviate the fee burden, and we sent a joint letter to Governor Newsom and the State Legislature to formally ask for General Fund dollars in the state budget.

Food Production Investment Program (FPIP) Remains a Budget Priority In addition to seeking a reprieve on fees, Ag Council is supporting Governor Newsom’s allocation of $85 million in his budget plan to fund FPIP and is requesting that legislators provide this funding in the state budget. FPIP assists food producers in reducing energy use and lowering carbon emissions by replacing high energy equipment with advanced technologies and equipment. The matching grant program accelerates the adoption of state-of-the-art energy technologies to considerably reduce energy use and associated greenhouse gas emissions. The program came to fruition during negotiations to reauthorize cap and trade in 2017 when Ag Council advocated strongly for a program to help California food processors leverage state dollars with private funding to lower emissions through the implementation of more energy efficient technologies. The outcome of those conversations with former Governor Jerry Brown and his staff was the creation of FPIP at the California Energy Commission (CEC), an initiative spearheaded by Ag Council.

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Blue Diamond Growers does not endorse or verify statements made by advertisers within this publication.

MAY–JUNE 2022

ADVOCACY REPORT

Ag & Water Programs in the State Budget Other water and agricultural programs in the state budget continue to be a focus of Ag Council support, as well, such as: groundwater recharge projects, canal repairs for the Friant-Kern Canal, Delta-Mendota Canal & the California Aqueduct, the Pollinator Habitat Program, Healthy Soils Program, SWEEP (irrigation technologies), and FARMER (upgrading ag equipment engines). Governor Newsom has provided funds for each these programs within his proposed budget plan, and we will know the outcomes once budget negotiations conclude this summer. Given the success of these programs in assisting farmers and food processors in attaining the high environmental standards set by California, our support is an ongoing effort. Ag Council looks forward to continuing to work on your behalf on crucial state policy issues, so you can focus on and thrive in your business. Please contact me at emily@agcouncil.org with any comments or questions.

Blue Diamond Growers was successfully awarded a FPIP grant in 2019 to modernize a steam boiler system for plant production and sanitation at its Sacramento facility. The over $746,000 grant covers more than half of the upgraded equipment costs. The boiler system is set to save 1,350 metric tons of greenhouse gas emissions (GHGs) per year, equivalent to the amount of carbon sequestered by 21,000 trees for 10 years. Additionally, it is saving up to 250,000 Therms per year, equivalent to 149,000 gallons of gasoline consumed and 47,000 kWh per year, equivalent to 169 million smartphones charged. Importantly, 85 percent of FPIP funding is going toward projects located in disadvantaged and low-income communities in California and lowering emissions in these critical areas. The return on investment for the state is substantial with the Energy Commission highlighting FPIP as placing in the top 10 of all 71 California Climate Investment programs in terms of total greenhouse gas (GHG) reductions and cost per ton of GHG. Ag Council is leading the effort to support Governor Newsom’s allocation of $85 million in the state budget for FPIP. We greatly appreciate his commitment to this program and are actively urging legislators to provide this funding in the state budget.

Emily Rooney, President, Ag Council

ALMOND FACTS

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MAY–JUNE 2022

CULTIVATING SUSTAINABILITY

Caring for our Communities Sustainable practice is a core belief for Blue Diamond . We are strongly committed to caring for our planet and being good stewards of the land we farm. Along with this, we are committed to being good neighbors in our communities. As this year’s focus for Earth Day was “Invest in Our Planet” our three sites invested in community events that reinforce our culture of sustainability. But more than just being good neighbors, Earth Day is about investing in the future, and leaving the planet in a healthy state for the next generation. Learn more about Blue Diamond ’s sustainability efforts at the newly launched webpage: www.bluediamond.com/sustainability or scan the QR code with your phone to visit.

Scan the QR code with your smartphone to visit the NEW Sustainability webpage!

Day in the Dirt On April 20, three shifts totaling about 60 team members, visited The GreenHouse Educational Garden in Sacramento (one of Blue Diamond ’s 2021 Community Grant recipients) to get their hands dirty for a good cause! The team built planter beds, cleared debris, spread mulch, weeded, and helped local children pick and plant vegetables. The GreenHouse staff expressed their gratitude and that Blue Diamond ’s visit has paved the way for a successful gardening season for their young students.

We are still basking in the glow from our garden workday with Blue Diamond. This great investment of time, people-power, and energy helps us take the next step in our Educational Garden programming. We’re already scheduling new family cooking and gardening workshops for the summer so parents and families can harvest, cook, and enjoy fresh produce together. Thank you again, Blue Diamond, for your hands-on investment in our community’s health and well-being! -Rena Crocker, Executive Director, The GreenHouse

ALMOND FACTS

The GreenHouse Mission : Our mission is to cultivate a thriving community by nurturing the emotional, spiritual, intellectual, and physical development of our youth and inspiring them to grow to their full potential. Love Turlock A team of volunteers from our Turlock site led the recycling effort for the Love Turlock event on April 30. They received all manner of donated recyclables and delivered them to the recycling facility. The team even took the time to step in to help the neighboring project collect clothing for refugees. The team helped fold and sort into sizes then packed bags for thirty refugee families who are living in local hotels. During their break, team members took a moment for some fun and did a little line dancing to lively music. They enjoyed lunch with the community and were swiftly invited back for next year’s event. A few team members are already on the books to volunteer for Love Turlock next April! Love Modesto On April 30, about 23 of our Blue Diamond Salida volunteers teamed up with scores of external friends of Modesto to clean up the streets and show a little love to the city. Our team ran the Sustainability portion of the Love Modesto event, coordinating

various recycling projects throughout the region. Team members also helped with community cleanup efforts as part of the citywide beautification project. Blue Diamond also hosted a booth at the event and provided some much-needed snacks to the volunteers.

I am so grateful for the continued partnership with organizations like Blue Diamond who demonstrate their care and commitment to serving our communities. Thank you to the Sustainability teams for leading the Love Modesto and Love Turlock recycling projects and for truly loving our cities! -Jeff Pishney, CEO & Founder, Love Stanislaus County/Love Our Cities

Love Our Cities’ Mission : Our mission is to help cities lead city-wide volunteer days, facilitate city-wide initiatives, and become city-wide conveners while networking and collaborating with fellow city leaders. We are proud of our teams for their hearts to serve. They let their actions speak of our cooperative’s deep commitment to sustainability of our lands and our cities by stewarding the land well and by preserving our cities for the next generation.

Jillian Luna, Managing Editor,

Almond Facts Magazine, Blue Diamond Growers

MAY–JUNE 2022

IN YOUR ORCHARD

THE BEE BOX

Extreme Weather Demonstrates the Need for More Cover Crop: Introducing Rory Crowley

Greetings from Project Apis m. (P Am )! My name is Rory Crowley and I am the new Director of Habitat Programs, managing Seeds for Bees. I live and work in Chico in the Northern Sacramento Valley. For the last seven years, I have helped operate our family’s ranch of almonds and walnuts. Although my first year as an almond grower was mostly about learning in the school of hard knocks in the orchards, I quickly jumped into the science of “soil health.” I learned about the vast potential of cover crops, and that fall we planted our first batch of seed. Like many of you, Billy Synk coached me on my very first cover crop planting of P Am ’s Brassica Mix. We had soil problems which we were trying to correct, and I also saw how important it was to give back to the bees that worked so hard for us in the almonds. These areas—soil and bee health and productivity—marked my next seven years on the farm. Cover cropping became a foundation to our family’s commitment to agricultural stewardship. Ever since that first year of planting cover crop, I just can’t seem to shake how vital this practice is to our system and to the bees. If we put life into the soil, we will get life out. This is true for both the trees and the bees. Over the years we have had huge successes and abysmal failures with cover cropping. As I have observed this year, for those who planted cover crops, there were more failures than successes, through almost no fault of those who planted. When planting cover crops in California, each year is different. One year, mustards might have a phenomenal germination and explode to six feet with thick stock and great floral resources, but the daikon looks no bigger than the baby carrots we get at the grocery store. Other years, you may have daikon the size of your forearm, and the mustards look like toothpicks. These annual changes in

A “bee pasture,” as this grower put it, in Colusa County. No irrigation was required in certain parts of the Northern Sacramento Valley to produce a successful stand. (Photo courtesy of Done-Again Farms)

A very successful stand of PAm’s Brassica Mix in a young almond orchard in Merced County. (Photo courtesy of G & M Tree Farms, LLC)

ALMOND FACTS

communities. There were successes. Challenging years like last year should never discourage us from planting more cover crops nor should they discourage new adopters from starting. Indeed, it should garner even more of a resolve to plant because of the positive benefits we see in just a few years of implementation. Our Seed for Bees (SFB) free seed program was designed to give growers two years of free seed in a tiered manner. The first year, growers get $2500 off their seed purchase and the second year, growers get $1500 dollars off their seed purchase. After that, though there is no free seed, we encourage growers to take advantage of our wholesale, nonprofit discounts and free shipping. The main reason we designed the program this way is because the majority of growers planting cover crops see positive changes in the soil, bees, and/or crop after just two years. Although the changes may be slight at first, we still see them. This is exactly how it worked for me when I started my own cover crop program years ago. I saw huge increases in bee activity, and my soil was clearly improving. Every year, we send out a participant survey that asks a vital question: “Will you continue to plant cover crops after your two years of free seed in the Seeds for Bees program ? ” In the five years we have conducted the survey, 90–95% of respondents claimed they would continue to plant cover crop

A cover crop was planted in this orchard and yielded very little viable pollen in Merced County. (Photo courtesy of George Hansen)

germination and stand are common, but in my experience, they seem to be exacerbated in flood and drought cycles. Regardless of these typical kinds of annual changes in seed, germination, and stand, this year seemed to be one for the books. Farmers who planted cover crops were yet again at the mercy of varying and extreme weather systems. For many of us, this caused havoc in our plans. Even in my short time farming in the Central Valley, I’ve seen a wide array of drought and flood. After taking our almond cover cropping program to yearly plantings, I started planting cover crop in our walnut orchards just to keep the soil in place after extreme flooding eroded many metric tons of topsoil the year before. This year, California experienced two sizable atmospheric rivers, one of which was coupled with a bomb

cyclone. Then, the spigot was shut off. In just one year, we got flooded and had extreme drought. This kind of weather variability can be intensely frustrating for farmers planting cover crop. Growers up and down the Central Valley, regardless of water allocation, irrigation system type, and soil type faced huge upsets after setting seed in the ground. Some planted right before an atmospheric river, only to watch their seed be taken away in a gully washer. Others planted after the second atmospheric river, only to have not one more drop of rain until the end of February. Furthermore, some growers who got their seed in the ground in the month of October still didn’t have viable pollen until after the almond bloom. Frustrations abounded. Despite the headaches, I continue to be impressed with the strong resolve of our California producer

MAY–JUNE 2022

IN YOUR ORCHARD

after SFB participation! In fact, even after this hard year, 98% of respondents said they are going to plant next year! There is no stronger metric for us at PAm. This demonstrates that after two years of planting cover crop, growers see so much value that they take on this practice themselves with their own dime and on their own time. This was exactly my own experience my first two years of planting, and with SFB mixes, no less! All this to say, we farmers don’t give up because of a bad year; we dig in. As we all know, we cannot change the weather, we must adapt to it. We must adapt to changing markets. We must adapt to changing regulations. For millennia, farmers have been adapting and thereby surviving and providing for others. We, in California, are no different. We have proven time and time again that no matter what is thrown at us, we will overcome. This is the essence of the California farmer and Seeds for Bees runs on the same spirit. Let’s dig in and get more seed in the ground this year. As the new Director of Habitat Programs, I am here to help growers adapt and overcome. I am a California farmer, and we are resilient. Resiliency comes from learning from each other, and supporting each other in our communities, just like honey bees. Each hardship brings learning and new solutions and I am excited to be in this with you. If you are asking whether you should continue planting cover crops, or if you should plant for the first time, the answer is an overwhelming YES. Droughts and floods are

two of the primary reasons we should plant cover crops, to keep soil in place when atmospheric rivers hit. We need deep taproots to get water into the ground so we can keep it in the ground where it belongs until we need it again. We are here to help you continue or start having a strong cover crop program. Let’s get to work. Newly-planted almond trees with cover crop that finally bloomed after the almond bloom; in the background, mature almond trees after petal fall and leaf out. (Photo courtesy of George Hansen)

Rory Crowley, Director of Habitat

Programs, Project Apis m. Rory@ProjectApism.org

Seeds for Bees encourages the use of cover crops to increase the density, diversity, and duration of bee forage in California orchards, farms, and vineyards, while improving soil health. First year Seeds for Bees enrollees are eligible for a $2,500 discount off their total seed purchase. Second year enrollees are eligible for a $1,500 discount off their total seed purchase. If you want to learn more about Seeds for Bees and planting cover crops in your orchards, check out our *NEW* Quick-Guide where you can access resources, enrollment information, and technical guidance, at: bit.ly/sfb-quick-guide, or visit ProjectApism.org/Seeds-For-Bees.

ALMOND FACTS

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