Annual Macadamia Field Day & Meeting Oct. 13, Escondido 3

Saturday, October 13, 2012 • Escondido, CA

Past Event:

The University of California Cooperative Extension in conjunction with the California Macadamia Society and Gold Crown Macadamia Association will hold their Annual Field Day from 8:45 a.m. to 1:30 p.m., Saturday, Oct. 13, 2012 at Thomas & Bobbi Rastle’s 1115 Valencia Drive, Escondido, Calif.

We will have classes on topics germane to the macadamia industry, with plenty of opportunities for you to ask question, both general in nature and about the specifics of your operations. We will also be serving a continental breakfast and a delicious lunch. Please plan to join us for a fun and information filled day.


8:30 a.m. - 9 Check-in. Coffee and pastries.

9 - 9:05 Welcome and other comments by CMS President, Jim Russell. Remembrance of Alva Snider and Tom Cooper.

9:05 - 9:10 Welcome and other comments by Gold Crown President George McManigle.

9:10 – 9:30 Escondido Water Reclamation Project. Eddie Grangetto,, 760-432-8425

9:30 – 10:15 Make the most of your water. Dr. Gary Bender, Farm Advisor, University of California Cooperative Extension, San Diego County and Daniel Holtz, Agricultural Engineer, USDA Natural Resources Conservation Service, Escondido 10:15 – 11 Fire Safety for your Farm. Cliff Hunter, retired Rancho Santa Fe Fire Chief.

11 - 11:15 Break. (Check out the equipment display).

11:15 – 12:15 p.m. Food safety issues with nut crops in California. Dr. Linda Harris, Ph.D., UC Davis.

12:15 – 12:35 Macadamia related topics. Jim Russell, President, CMS.

12:35 – 1 Tour of the Rastles’s Macadamia Operations. Thomas & Bobbi Rastle.

1 Lunch, Get ready for a great food adventure with master chef Scott Liles. Questions, opportunity drawing, check out the equipment display. . California Macadamia Society’s Annual Meeting. Election of two Board members. Nominees are Garry Prather and Barbara Russell. Gold Crown Macadamia Association’s Annual Meeting.

Directions: From I-5 & I-15, Exit on 78 east, right on Broadway in Escondido, left on Washington Ave., right on Ash Street (it will become San Pasqual Valley Road) right on Summit Drive, right on Valencia Drive to 1115 Valencia Drive. From I-15 north, exit Via Rancho Parkway east (it becomes Bear Valley Parkway), right on San Pasqual Valley Road, (Note: it is about four miles to San Pasqual Valley Road – do not take San Pasqual Road), right on Summit Drive, right on Valencia to 1115 Valencia Drive. Hope to see you there.

Cost: $17.00 per person if you pre-pay by Oct. 5, 2012. $20.00 per person after that. Questions? (760) 728-8081 or

Visit for a registration form.

Location Details

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Thomas & Bobbi Rastle’s 1115 Valencia Drive

Escondido, California
United States

Discuss this Event 3

Jan Fargo (not verified)
on Oct 11, 2012

Could we please educate producers and handlers about the special nature of macadamia nuts? They are the richest. oiliest nut, so they are in great danger of turning rancid if not refrigerated and used right away. Lately we are getting rancid macadamias, even in the vacuum sealed packs. please let's get nuts handled as produce, not as groceries. They need special handling. Sincerely, Jan Fargo 303-350-7098

Jan Fargo (not verified)
on Oct 11, 2012

From: JimWallaceJanFargo []
Sent: Thursday, October 11, 2012 1:27 PM
To: ''
Cc: 'JimWallaceJanFargo'
Subject: Craving new crop raw in the shell pistachios please!

11 October 2012
Dear Mr. Thomas Rich:

We are writing to urge you to find sources of fresh, new crop, raw, in the shell pistachios, and to start selling them seasonally as fresh produce at Whole Foods. We obtained your email address from the produce manager at Whole Foods in Lakewood Colorado, after he assured us that there are no raw pistachios in the store.

We would like Whole Foods to start supplying fresh, new crop, raw, in the shell pistachios seasonally. We would like raw pistachios and all fresh nuts to be handled as produce because they are the fruit product of a tree and because they need refrigeration to stay fresh and to keep them from going rancid.

We believe a new and speedier supply system should be set in place for fresh, new crop nuts, as the usual traditional handling of nuts as grocery items makes for lack of refrigeration and for long delays in storage and shipment, with the result that packaged, roasted, shelled, and flavored nuts of all varieties, but especially our beloved pistachios are now below par, rancid, bitter, sometimes even rotten or mildewed! Even the pistachios in the red net bags are no longer fresh.

We have bought every brand, packaging, and flavoring variety of pistachios available to us in Colorado. Without exception, none of them were fresh, and all packages contained nuts that were much older and more deteriorated than others. We have contacted the toll-free lines, and the customer service email contacts of these various distributors. We have sent in the unacceptable nuts with their packaging and bar codes. The response has always been disbelief and denial. There has never been an acceptance or understanding of the fact that nuts have a limited shelf life. These people always send us a very corporate-framed letter, glowing with praise of the company’s high standards and desire to serve, accompanied by a coupon for more of the same product! They never have any explanation or understanding of how their nuts could have become stale and rancid in the package, so stale that you can even taste it through the roasting, salting, and other flavoring.

It has become very evident to us that the processing and packing machines are not cleaned out properly, because there are always a few nuts that are rotten, as well as several that are bitter and rancid in every can, package, bag or other container. We have concluded that they are flavoring the nuts in an attempt to cover the taste of staleness, bitterness, rancidity, as the nuts continue to deteriorate.

We would love to have pistachios and other tree nuts available to us fresh from the trees. We realize this could be available to us only seasonally. We realize that these would have to be priced higher than any nuts are today. We will gladly pay the price. If we educate the public on how beautiful and fulfilling fresh nuts really taste, they will gladly pay the extra price.

We do not know who are the closest local sources of organically grown pistachios for the Colorado Markets, nor do we know what is the natural season for pistachio production. If you gave us the information, we would be glad to work with you in contacting these producers to develop a stream for fresh pistachios in the Whole Foods produce departments of Colorado!

Please let us know what we can do to help bring beautiful fresh raw unadulterated unprocessed pistachios to our mouths!


Jim Wallace and Jan Fargo
601 16th Street
Golden CO 80401

billige all star converse tilbud (not verified)
on Mar 31, 2015

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