Active FST Advisory Board Members
Julianne Wood Rethwill, Chair
Retired Director, New Business Development,
Johnson & Johnson family of companies
Julianne is retired from her 30-year career in research, new business development and worldwide marketing with prescription and consumer product companies. Throughout her career Julianne had extensive leadership experience in cross-functional project management in research and international product launches.
Julianne retired as Director of New Business Development for one of the Johnson & Johnson family of companies. At J&J, she was responsible for the development and international expansion of the new food product, SPLENDA brand sucralose, a low-calorie sweetener. She also held positions in new business development of prescription skin care and consumer health care products worldwide.
Early in her career, Julianne worked for The Ralston Purina Company in pet food process research and The Dial Corporation in food and personal care products research.
Julianne received her BS in Food Science from Oregon State University in 1975. She was named Outstanding Senior Woman by AAUW and Campus Woman of Achievement by OSU Chapter of Women in Communications.
During her undergraduate years, Julianne lived in Tokyo, Japan and studied for a year at Waseda University, participating in OSU’s international studies program. Julianne received her MS in Food Science & Nutrition from the University of Minnesota.
Julianne is the recipient of the OSU 2020 Alumni Fellow award representing the College of Agricultural Sciences.
Julianne’s community leadership experiences have included serving as Board member of Open Doors Kalamazoo, a non-profit alleviating homelessness, President and Board member of the Kalamazoo Symphony Orchestra & League, and President of her Kalamazoo congregation.
Julianne currently lives in Scottsdale, Arizona with her husband Craig.
Director of Research Equity, ECONorthwest
Dr. Jade Aguilar is a practitioner-scholar with a deep understanding of institutional and systemic factors that create and promote social inequities. She has worked with a variety of private and public organizations to offer consultation on community-engaged research, institutional and systemic changes related to equity and inclusion, as well as providing an equity lens in project-based work. Jade specializes in effectiveness of strategies that try to close these gaps. She has a deep understanding of equity and civil rights laws and compliance measures. She has been the recipient of national awards and grants for academic and administrative research, teaching, and advancement initiatives.
Consultant and Coach to the Food Industry
Scott Butler is an experienced executive with a demonstrated history in the food & beverage industry. He skills include Supply Chain Optimization, New Product Commercialization, Government Relations, Lean Manufacturing, Food Science, Quality/Food Safety, Environmental Compliance, Sustainability, Agricultural Research, Engineering and Plant Management. Scott is a strong operations professional with an MBA and a B.S. in Food Science. He is a Certified Food Scientist and previously was with Del Monte Foods, as VP for Engineering and Technical Services, and VP – R&D quality & Operations Services. Scott is an FST alum (1975).
Sustainability Impact, Clif Bar
An avid skier, snowboarder, mountain biker, rafter, and life adventurer, Sarah has grown up in the outdoors. She also enjoys exploring the local Oregon food scene, cooking, pickleball, traveling, and spending time with her family. Prior to joining Clif Bar as Senior Director, Sustainability Impact, Sarah served as the Managing Director of Quantis—a global science-based consultancy—providing leadership, mentoring, and guidance to deliver sustainability strategies. Before Quantis, she spent twelve years as a sustainability lead at food and beverage CPG companies, working at the intersection of food, farming, and policy. She serves on the Board of Directors for Oregon Agricultural Trust and SMART Reading and the Advisory Committee for OSU Food Science & Technology. Sarah believes that to address sustainability challenges in a rapidly changing world, we need to enable people's potential, innovate, and solve problems together.
CEO and Founder, Wheyward Spirits
Always curious about where food came from and how it made those around her feel, Emily dedicated her undergraduate studies to Food Science and Nutrition at the University of Illinois and holds a master’s in Food Science and Technology from Oregon State University and an MBA in Innovation and Entrepreneurship from the University of Oregon. Throughout her career, Emily has held positions in product development and innovation at Coca-Cola, Whitewave Foods, Kellogg’s, and NASA before launching her company, Wheyward Spirit.
Wheyward Spirit brings the natural food ethos into the spirit category delivering a truly innovative spirit where consumers can taste a difference and make a difference. Balancing her roles as both a scientist and consumer, Emily perfected her signature spirit and line extensions through years of work, carefully crafting the recipe while she mastered the distillation process hands-on, producing a first of its kind farm-to-flask specialty spirit.
Since launching in the fall of 2020, Wheyward Spirit has lived up to its name disrupting the industry for good. With over 467 million press impressions in 2022, Wheyward Spirit is a company leading the conversation around upcycling and innovation in the dairy and spirit sectors through collaborations and partnerships with Ben & Jerry’s and Fever-Tree to winning top honors at spirit competitions across the world. Emily was named as a Grist 50 Environmental Fixer, a world changing idea finalist and serves on an advisory board for the Lundquist College of Business and Oregon State Food Science Department.
President, Rogue Creamery
David Gremmels is the President of Rogue Creamery, an artisan cheese company that produces the finest blue cheeses in the world. He is a leader in promoting and supporting American cheese and specialty foods, sustainability and organic agriculture. In 2016 Rogue Creamery transitioned all their cheeses to organic using milk from their own organic dairy.
David is a Board Director of the American Cheese Education Foundation, former President and Chairman of the American Cheese Society, and current Ambassadeur, Vice President, and Treasurer of the North American Chapter of the Guilde Internationale des Fromagers. In 2015 the Specialty Food Association honored him with the NASFT’s Leadership Award and in 2016 David was elected to the Specialty Food Association’s Board of< Directors.
David has shown leadership internationally and nationally within the specialty food and artisan cheese industries as well as leadership within the local business community, the regional specialty food industry, and the community at large. David actively promotes sustainable agriculture and food processing.
In 2022 David received the College of Agricultural Sciences Hall of Fame Award!
Dave Lundahl, Ph.D.
Founder, InsightsNow, Inc.
Dr. David Lundahl founded InsightsNow, Inc. in 2003, with a vision and passion for integrating sensory and behavioral science to deepen consumer insights.
In 2017, he was recognized as Change Agent of the Year by NextGen Marketing Research and Women in Research for his work on Clean Label, and was a 2018 instructor at the IFT Clean Label Workshop.
David is an author on speed to market through behavioral insights (2012, “Breakthrough Food Product Innovation through Emotions Research”) and serves on the Oregon State University School of Business Marketing Advisory Council.
He was a 1996 founding faculty member for the Food Innovation Center (Portland, OR) and an Associate Professor within the Oregon State University Department of Food Science & Technology; has been a professional member of IFT since 1985; is an active speaker for regional IFT Sections; and Chaired the Sensory and Consumer Sciences Division of IFT in 2000.
Co-owner, Ever Fresh Fruit Company
Kurt McKnight along with his sister LeAnn Miller are the second-generation owners of Ever Fresh Fruit Company. Ever Fresh was founded in 1968 by their parents Harrison and Greta McKnight.
Early years Ever Fresh was a grower and processor of berries and apples supplied from its own farms and local NW growers.
In the late 1990’s global competition from lower cost producing countries forced the family business to change from an industrial frozen fruit processor to a value added specialty food manufacture supplying flavor bases and preps for the dairy and baking industry.
In 2001 Kurt and LeAnn purchased the family business and began a very aggressive process of building the future of Ever Fresh. At the core of this was surrounding ourselves with the best people in the industry.
Today Ever Fresh is proudly known as the top research and development/manufacturing company in the dairy and bakery industry and is partnered with the NW best known brands like Tillamook and Umpqua Ice cream.
Kurt McKnight’s professional background:
- Past CEO of Ever Fresh Fruit Company (appointed my replacement in 2016)
- Board member of Northwest Food Processors (NWFPA) 1996-2012
- Chairman of the Board NWFPA 2013
- Chairman of the Board Food Northwest (FNW) 2015 and 2016
- 2019 Chairman of Government Affairs and PAC FNW
- Oregon Trail School District board member 2009 to present
- Active in the expansion of CTE programs at Sandy High School (new program “food and you” that has class offerings in such areas as food science)
Chief Financial Officer, Columbia Distributing
As Columbia Distributing’s Chief Financial Officer, Paul Meade leads finance and business service divisions for one of the nation’s largest distributors of beer, cider and non-alcoholic beverages. Paul is responsible for accounting, finance, purchasing, risk management, IT and human resources.
Paul began his finance career in 1987 with Deloitte LLP, formerly Deloitte & Touche. After six years auditing large privately held corporations, Paul desired a management role and found it inside Gaylord Industries, a manufacturer of high-end kitchen ventilation systems. As CFO and then President, Paul successfully negotiated the sale of Gaylord to a publicly traded Fortune 100 company.
In 2001, Paul accepted the role of Senior Vice President and CFO at Poorman-Douglas Corporation, provider of technology-based products and services for class action, mass tort and bankruptcy case administration. While at Poorman-Douglas, Paul lead accounting, finance and bankruptcy services divisions, and ultimately oversaw the sale of the company to bankruptcy software maker EPIQ Systems Inc., a publicly traded company.
Paul has been active on numerous Boards and presently sits on the Oregon Beverage Recycling Cooperative Board and the Maurice Lucas Foundation Board.
A native Oregonian, Paul earned a bachelor’s degree in business administration from Oregon State University. He remains and avid fan of Beaver athletics. Paul and his wife Maile, have four children, one currently at OSU and two that have graduated from OSU.
Founder and CEO, Oh! Strategic Branding
Located in Portland, Oregon, Craig has provided strategic branding direction for numerous consumer product brands including Bob’s Red Mill Natural Foods, Kettle Chips, Franz Bakery, Rogue Creamery, Umpqua Dairy, Beaverton Foods, Smucker Natural Foods, and Kroger’s Naturally Preferred Brand, as well as retailers Wild Oats Markets, Nature’s, New Seasons Markets, Pharmaca, Market of Choice, and Kroger.
In addition, he’s provided insight into consumer behavior for several agricultural organizations and associations, such as the Oregon Department of Agriculture, Idaho Department of Agriculture, Oregon Dairy & Nutrition Council, Oregon Farm Bureau, and Northwest Farm Credit Services. Most recently, Craig developed Global brand and marketing strategy for KAMUT International, Idaho Milk Products, and Botanicals of Hawaii.
Craig’s passion to share his experience and expertise has led him to be a featured speaker at many conferences and conventions, along with being an adjunct Professor at Portland State University where he teaches Consumer Packaged Goods Strategic Marketing, International Marketing, and the Summer Business Institute. He’s also a member of the advisory board of Portland State University’s Center for Retail Leadership.
Craig has a degree in International Business from Linfield University where he serves on the University’s Business Advisory Council, providing strategic direction, advocacy, and development for the institution’s business programs.
An enthusiastic supporter of local business, Craig sits on the Board of Directors of the regional business bank, Pacific West Bank.
President, Dutch Bros
Joth Ricci ’91 is a past president of the OSU Alumni Association board and has a BS in Business Education. His 25+ years’ experience in the consumer products and beverage industry encompasses sales, marketing and executive management over a range of companies, including McNeil Consumer Healthcare/Johnson & Johnson, Columbia Distributing and Stumptown Coffee and Dutch Bros.
Ricci joined Dutch Bros from Adelsheim Vineyard, where he was president and CEO and remains a strategic advisor and director. Previously, he was president of Stumptown Coffee Roasters, where he collaborated with TSG Consumer Partners, which has partnered with Dutch Bros since acquiring a minority stake last year. Additionally, Ricci is an advisor for Brew Dr. Kombucha and Ninkasi Brewing.
Joth and wife Robin have been married for over 25 years. They are joined by daughter Anna, who is a Junior at OSU and son Joe, who will begin his studies at OSU in the fall of 2019.
Executive Director, Oregon Potato Commission
Gary Roth is Executive Director of the Oregon Potato Commission, an agricultural commodity commission formed in 1949 to represent the potato industry in educational, trade development, research, legislative affairs, and public relations initiatives. Prior to joining OPC in 2019, Roth had more than 30 years of experience in marketing and business development with a deep, demonstrated history of working in domestic and international market development and public affairs. He was President of Roth Bates, Inc., specializing large and small project management and land use issues. He also held positions within the Oregon Department of Agriculture’s trade and marketing division and served on numerous agricultural and foodcentric boards, including the State of Oregon and Governors’ offices. He graduated magna cum laude from Oregon State University and the University Honors College with a Bachelor of Science degree in Agricultural and Resource Economics
Retired President/CEO, Oregon Fruit Products
Chris Sarles retired as CEO of Oregon Fruit Products in 2022 after 8 years of successfully growing and repositioning the 88-year-old company. Prior to Oregon Fruit Products Chris spent 25 years in the alcohol beverage industry. Chris’ career was spent in a variety of roles in the beverage industry from owning a small beer and wine distributor that he started in 1986 and then continuing with a series of mergers and acquisitions that led to him managing parts of Columbia Distributing and Young’s Market Company of Oregon until 2014 when he transitioned to Oregon Fruit Products.
Today, Chris is giving back through organizations that mentor young people in entrepreneurship and business as well as being involved with several groups that help women and children impacted by addiction and abuse.
Chris was raised in the Northwest and is a graduate of Oregon State University. Chris has been married to Liz for 32 years and has two sons, Nathan 29 and Henry 24, who are both graduates of OSU.
Grant Schoenhard, Ph.D.
After receipt of my BS with majors in biochemistry, chemistry and molecular physiology from Michigan State University, I spent 2.25 years at General Foods Corporation in the Analytical Chemistry Method Development Department creating analytical methods for ingredients and final products including freeze dried foods for US troops in Vietnam. There I developed and patented a process to isolate and to commercialize peptides/proteins from whey.
I took a leave of absence to obtain my MS and PhD from the Food Science and Technology Department at Oregon State University on an NIH Traineeship focused on food safety.
Returning to industry I led the research for the successful reapproval of Nutrasweet. I developed an understanding of the effects of food on the bioavailability of food additives and drugs and collaborated with the FDA on the creation and approval of the Food Effect Guidance that continues to be required for approval of drugs and additives.
In addition to research and development related to other food additives such as TBHQ, I discovered and developed with my colleagues many drugs of which 13 are on the market by Pfizer or Genentech. That work required many advances in basic and applied sciences such as discovery and publication of the singlet oxygen mechanism for the formation of nitrosamines of large molecules that are hepatic toxic.
Another creation based on a unique FDA request was the development of the first laboratory robot which was used to measure the metabolite of the first prostaglandin analog approved as a drug from the plasma of humans and numerous animal species at 23ppm for which I received the Robotics Award from the International Robotics Committee.
While doing research and development and generating and leading departments, I led development of patent strategies and the successful receipt of them. Early in my career, I conceived of the concept for and was a founding member of the International Society for the Study of Xenobiotics (ISSX).
My career advanced as worldwide Executive Director of Drug Metabolism, Pharmacokinetics and Radiochemistry; VP of Preclinical Research and Development; and Chief Scientific Officer. Further, I participated in the founding and as a board member of LC Resources in McMinnville. Following my retirement after many years as a fundraiser and the CSO of Cassava Sciences/Pain Therapeutics, I continue as a consultant with them and others.
In addition to industry, I have been a consultant to Vanderbilt University, University of Pennsylvania (Adjunct Full Professor, Perelman Medical School), and the University of Texas where I created a process and department to facilitate employment of UT PhDs in industry; and participated in the establishment and funding of Dell Medical School in record time.
Grant is the recipient of the 2019 CAS Distinguished Alumni Luminary Award.
Founder/Master Brewer/CEO, Crux Fermentation Project
Mr. Larry Sidor is the Master Brewer/Founder/CEO of Crux Fermentation Project in Bend Oregon, https://www.cruxfermentation.com.
Prior to founding Crux in 2012, Larry was the Master Brewer for Deschutes Brewery, Inc., Bend Oregon for eight years. And previously was the General Manager/Vice President of S.S. Steiner, Inc., in Yakima Washington. He received a B.S. in Food Science from Oregon State University and a degree in Brewing Technology from Siebel Institute of Technology, Chicago Illinois.
In his career, Larry has brewed a few million barrels of fantastic American lager through the 70’s; manufactured many millions of barrels of mass marketed beer in the 80’s; produced some extremely high-quality hop products in the 90’s while “wine growing” and fermenting a few acres of vinifera grapes in his spare time; and crafted some damn tasty beers in Bend Oregon in the new millennium.
Larry is currently crafting small batch unique beers at Crux Fermentation Project.
Founder and Wine Grower, A to Z Wineworks
Sam Tannahill graduated with honors from Washington and Lee University in Lexington, VA and received a post graduate degree from University de Dijon. In 2001 Sam and his wife, Cheryl Francis, founded Francis Tannahill Wine Company and in 2002 they founded A to Z Wineworks with their partners Bill and Deb Hatcher.
A to Z Wineworks quickly became the fastest growing winery in Oregon’s history, acquired REX HILL in 2007 and by 2012 was the largest winery in Oregon with distribution in 50 states and 8 international markets.
A to Z has also lead sustainability in the wine industry by becoming one of the few LIVE certified wineries in the world, being a founding member of the Governor’s Climate Challenge and becoming in 2014 the world’s only B Corp certified winery.
In the past Sam has served on the Oregon Business Association Board and Executive Committee (Chair in 2016, 2017), The Nature Conservancy’s Oregon Business Leaders’ Greenhouse Gas Emission Reduction Task Force, Oregon Wine Institute Advisory Board, The Oregon Wine Board (Chair in 2009, 2010), the Oregon Winegrowers Association Board (President in 2009, 2010), the International Pinot Noir Celebration Board and was a member of the Governor’s GMO Task Force.
He currently serves on the Oregon Business Council, is the Immediate Past Chair of the Oregon Business and Industry (Oregon’s largest statewide business association) and co-chair/co-founder of the Oregon Food and Beverage Leadership Council.
CEO Blentech Corporation
Daniel Voit is a technical and business leader with demonstrated results and more than 25 years of experience in the leadership of engineering and manufacturing for innovative food processing technologies. Daniel also brings an end user perspective from his experience in Quality Assurance, R&D and Production Supervision. His areas of expertise are Process Engineering, Food Engineering, Stainless Steel Equipment Manufacturing, International Business, P&L Management and Capital Projects Management. Daniel has been a technical and business lead on numerous projects and has managed the implementation of business process systems including costing, accounting, purchasing, and engineering tools.
Communicating FST Advisory Board Members
Retired President, Sunshine Dairy Foods
Paul Arbuthnot, retired president of Portland's Sunshine Dairy Foods, spent most of his working life in the dairy industry.
A graduate of the University of Wisconsin in Madison, Paul participated in various industry groups such as the Oregon Dairy Products Commission (now the Oregon Dairy and Nutrition Council), the Milk Industry Foundation, and Food Alliance. Paul also served as president of Quality Chekd Dairies, a national dairy association dedicated to dairy product quality, sales, and marketing.
OSU College of Agricultural Sciences inducted Paul into the Diamond Pioneer Agricultural Achievement Registry in 2019.
In partnership with OSU Dairy Foods Extension Program, Paul and Sandy Arbuthnot established the Arbuthnot Dairy Center at OSU. Paul continues to be an unfailing supporter of FST students.
Rebecca Field is an OSU Business Administration ’90 graduate who has recently returned to Oregon after a 27 year career in the Wireless and Food & Beverage Industry. Working as a Project and Program Manager for 17+years at Starbucks Support Center, Rebecca focused on operational and system improvements in US Retail stores, Supply Chain, International markets as well as in Starbucks Sustainability/Global Responsibility team.
From both the Operations and the Supply Chain perspective, Rebecca spent multiple years working with all internal and external stakeholders to implement Starbucks Consolidated Distribution platform, which included the introduction of the frozen pastry program. With a passion for international travel, Rebecca thoroughly enjoyed her 7+ on Starbucks Internal team where she focused on retail labor, ergonomics, and equipment efficiencies in new and developing countries.
At Starbucks Rebecca also spent over 5 years as the Reporting & Strategy Manager for the Global Responsibility team. In this role she helped managed the development, communication and stakeholder engagement surrounding Starbucks sustainability goals. She was proud to work on projects such as the Grounds for Your Garden and Reusable Cup, plus work with global partnerships on the sustainability of coffee.
In Seattle, Rebecca was one of the original board members of Splash, a non-profit with the mission to change the lives of underserved populations globally by providing clean drinking water in urban settings. She also participated on OSU College of Business Advisory Board.
Rebecca recently completed a 6 month contract in OHSU Visitors & Volunteers Office and enjoys actively volunteering at her daughter’s high school and in the Beaverton community.
Retired, Executive Director, Oregon Dairy and Nutrition Council
Pete Kent has a 40-year career that spans forestry and forest products, journalism, marketing, public relations, sales, and executive positions. He has led the development of public relations departments and programs for private corporations and nonprofit associations, authored dozens of articles for industry trade publications, and has pursued international business development for both forest products and dairy foods.
He is currently Executive Director for the Oregon Dairy and Nutrition Council, where he leads a team of professionals to increase domestic and international sales and positive visibility for Oregon’s dairy industry, on behalf of the state’s dairy farm families. He initiated and continues to lead Oregon’s efforts to develop international markets for dairy products, primarily to the Pacific Rim, and has furthered that effort for all of agriculture in the State of Oregon.
Also in that capacity, he currently serves on more than a dozen boards and advisory committees locally and nationally where he lends experience in strategy and communications, all in the pursuit of advancing the dairy and agriculture in general. Pete received the 2019 Hall of Fame Award from the College of Agricultural Sciences.
In his spare time, he trains for and competes in ultra-marathon cycling events, including 12-, 24-, and 48-hour bike races, and completed a solo, unsupported bicycle ride across the U.S.