Transplanted Red Cabbage is off!
Vessey & Company was presented with the Legacy Award at the Readers' Choice Awards Gala hosted by Imperial Valley Press on May 24, 2017. The Legacy Award is given to local businesses that are known for their commitment, passion and community service. As Jack accepted the award, he thanked all those that have been part of the Vessey "family" for the past 100 years. He also honored his father, Jon, for the all the wisdom he provided.
IV Press Readers’ Choice Awards highlights community’s favorites
By JULIO MORALES, Staff Writer | Posted 5 hours ago
Not everyone went home a winner during the Imperial Valley Press’ Readers’ Choice Awards Gala on Wednesday, but it hardly seemed to dampen the festive mood of the sizable and well-dressed crowd gathered at The Loft in El Centro.
All told, dozens of awards were handed out Wednesday to the top vote-getters in several popular categories during the annual event.
Although Cold Stone Creamery was named the readers’ top choice for ice cream in 2016, the distinction or the possibility of a repeat win wasn’t at the forefront of crew leader Vanessa Ramirez’s mind.
“I feel that we don’t need an award to show great customer service and have a great product,” Ramirez said, prior to the announcement of Wednesday’s winners.
Her employer also deserves its employees’ credit for the friendly and flexible atmosphere it affords its workers, said Ramirez, who has been able to obtain her undergraduate degree and work toward her Master’s Degree all while employed with the nearly 10-year-old El Centro-based business.
As in years past, Ramirez said that her and her co-workers made sure to kindly remind customers of their ability to vote for the creamery, but that they didn’t mount an aggressive campaign.
Now in its fourth year, the formal affair brought out a wide representation of the Valley’s business community. Awardees were chosen by community members who had the opportunity to cast ballots on a daily basis for their favorite local businesses. More than 8,000 votes were cast from April 23 through May 8.
Some of the business categories included best pet grooming, tire shop, beauty salon, auto mechanic, tacos, coffee and donuts, to name just a few.
Styles & Smiles beauty salon owners Lulu and Mike Castro were also on hand Wednesday to see how their longtime business fared in the several categories it was nominated for.
With a crew of 15 stylists at its disposal, as well as a considerable number of regular customers, the beauty salon did its best to remind its clients to vote and vote repeatedly.
Yet, in many instances, such prodding was hardly needed, said Mike Castro.
“Many of our clients would come in and tell us that they already voted,” he said, prior to the announcement of Wednesday’s winners.
Castro said he credits a dedicated focus on customer service for the popularity of the El Centro-based beauty salon.
“Everything is geared to them,” Castro said. “They like the way that we do business.”
Aside from the various awards acknowledging the Valley’s best hot wings and bakery, the IV Press’ Readers’ Choice Awards Gala also granted one local business its Legacy Award, which this year went to Jack Vessey, of Holtville-based Vessey & Co., Inc.
The Legacy Award was designed to highlight a local business that embodies a balance of passion, quality, creativity and involvement with the community.
As surprised and humbled as Vessey said that he was about receiving the recognition, he made sure to honor the previous generations of Vesseys that have contributed to the agricultural company’s success and philosophy.
“We couldn’t have done what we have done for almost the last 100 years without the people that are on the ranch that are family to us and mean so much to us and the Imperial Valley,” Vessey said.
The longtime grower said he was always sure he would follow in his late father Jon’s footsteps, despite his father’s initial advice to pursue a different type of career.
Vessey also credited the guidance his father imparted to him as a young child sitting quietly in his father’s office learning the nuances and challenges of the family business and the agricultural industry.
“That to me was something that taught me more than anything else in this world,” Vessey said. “My dad was ahead of his time.”
A list of the Readers’ Choice winners will be published in its entirety in a special section on June 11.
Staff Writer Julio Morales can be reached at email@example.com or 760-337-3415.
Jack Vessey gives an acceptance speech after Vessey & Co. was awarded the Legacy Award during the third annual Readers’ Choice Awards on Wednesday night at The Loft in El Centro. VINCENT OSUNA PHOTO
Packed up and ready to GO!
It's that time of the year! Cantaloupe season! We are excited to start harvesting in the next couple of weeks!
Vessey & Co. celebrated Administrative Professional Day with lunch and goodies! This Day is a great opportunity to show our appreciation for the hard work and dedication shown everyday by these ladies! Thank you to all of them!
The Halos & Tiaras Foundation, which supports families with children in treatment for cancer, held a golf tournament to raise funds for local families. Team Vessey had a great time and took Second Place!
Holtville celebrated the 70th Annual Carrot Festival and Parade on February 11, 2017. This year's theme was, "We Dig Carrots" and once again Vessey entered an elaborate float, which took 1st place in the Commercial Float Division.
Vessey & Company took home the People's Choice Award at the 2017 Saladero Contest hosted by the Boys & Girls Club of Imperial Valley! In all, 7 teams competed with the Imperial County Sheriff's Office taking first place, and Vessey & Co. taking second! The goal of the contest is to utilize local produce. We accomplished this with our Aloha Salad which included locally grown romaine and butter leaf lettuce, spring mix, red and green cabbage, napa, organic rainbow carrots, and cilantro with a Crystallized Ginger Vinaigrette! Hawaiian Pork sliders were served on the side!
Congratulations to the 2017 Carrot Queen, Sadie Allegranza and to all the young ladies who participated in this year's Carrot Queen Contest. Several of this year's contestants were part of our Vessey & Co. Family, Sadie Allegranza is the daughter of Rosie Allegranza and niece of Mark Allegranza. McKenzie Peeks, who was part of the Court, is the daughter of Cory Peeks, our Food Safety Manager! Past Queen Emily Allegranza, was also there to crown her younger sister. Congratulations to them all!
It's all about family as Ranch Manager, Bartt Ries, takes his daughter Paige to check fields on a beautiful winter morning!
Merry Sunshine Ribs takes home the Pinnacle Award at the Rib Cook-Off! Thank you to all the sponsors and our hard working team! The Cook-off is hosted by the Holtville Athletic Club. Funds raised at the Cook-Off go back into the community through youth and sports programs.
Written by George Gale
Category: Local News
Created: Monday, 30 January 2017
(It was another good turn-out)…The 26th Annual Holtville Athletic Club’s Rib Cook-off was held Saturday.
The exact numbers have not been released. Officials, however say Samaha Park was packed for most of the morning. Over $10,000 in awards and prizes were distributed during the day. The list of winners include; The Best Performance. That award went to the Imperial County Sheriff’s Office. The Hospitality award went to Big Al’s Paradise Café. Second place went to the City of Holtville. Los Compadres took 3rd. The Best Side dish was Lucky’s Fish Tacos. Second place went to AM Desert Storm and third went to Redneck Ribs. The Best Pie award went to Maxine Bonneau, who also took third place. The second place award went to Linda Hornung. Mitch Kellum picked up the award for best outhouse. Best Booth was awarded to Fern Semi Famous BBQ. Second went to Imperial County Planning and third went to the City of Holtville. The Best Ribs, as chosen by the Judges, went to Imperial County Planning. Second place went to Dune Company and Big Al’s was third. The pinnacle or People’s Choice award went to Vessey and Co’s Sunshine Ribs. And inducted into the Hall of Flame was Ronnie Claybrook
Labor of Love feeds ag workers in the Imperial Valley
HOLTVILLE, Calif. - Dozens of farm workers were treated to breakfast this week as a sign of gratitude from the community.
More than 60 farm workers in Holtville enjoyed breakfast brought to them by the Labor of Love program, Tuesday morning. This is the first time the Yuma program offers this type of event in the Imperial Valley, according to organizers.
The program initiated last year through the Yuma Fresh Association as a way to thank farm workers for their work. The event was in collaboration with the Imperial Valley Vegetable Grower’s Association and Vessey and Company.
"These people are the heart and soul of the agriculture business, which is the heart and soul of how we have healthy foods on our tables all across the country. Without them we couldn't have that, so we are just so grateful for everything that they do for the industry and the world," said Kristin Sheppeard, Labor of Love program.
Sheppeard says they plan to offer more of these events for other farm workers in the Imperial Valley.
By: Eduardo Santiago
Posted: Jan 24, 2017 03:21 PM MST
Updated: Jan 24, 2017 03:21 PM MST
Imperial Vegetable Growers Assn., Vessey & Company join Labor of Love program
The Labor of Love program thanks farm workers for their service to the agricultural industry and by sharing their talents, loyalty, and incredible work ethic through social media and the Labor of Love websites.
Farm Press Staff | Jan 23, 2017
The Imperial Valley Vegetable Growers Association has joined with the Yuma Fresh Vegetable Association (YFVA) to expand the Labor of Love program in California’s southern-most winter vegetable fields.
In addition, Holtville-based Vessey & Company is the first California grower from the Imperial Valley to support the Labor of Love program.
In Fall 2015, YFVA launched the program in Yuma, Ariz. and followed farm workers into California’s Salinas Valley during the summer months before returning to the Yuma area in the fall.
According to YFVA, the purpose of the Labor of Love program is to thank farm workers for their service to the agricultural industry and by sharing their talents, loyalty, and incredible work ethic through social media and the Labor of Love websites.
Labor of Love visited the Vessey ranch on Jan. 17, surprising workers with a catered meal and a random act of kindness basket, plus a handwritten note from community members.
For more information, contact Susan Sternitzke at (928) 246-9255 (cell) and firstname.lastname@example.org.
Meet a Farmer: Jack Vessey of Vessey & Company, Inc.
Meet Jack Vessey, President of Vessey & Company, Inc. As a fourth-generation farmer, he is proud of the hard work and dedication his father showed on the farm. Learn more about Jack and why he says it’s important to support as many local organizations in his community as possible.
CA GROWN: Tell me about the history of the company.
Jack: My great grandfather started the business in the early 1920s after he started out as a produce wholesaler in the LA produce market. He lived in Pasadena and through purchasing lettuce and other commodities throughout California and Arizona, it became a classic story of “maybe I’ll just get into the farming business myself.” So the family moved from the LA area to the Salinas area and became shippers in the lettuce business and had other commodities as well. Later on in the mid 60s, the Salinas operations were sold and the company was relocated to the Imperial Valley. At that point, we became growers, packers and shippers in the lettuce business until the early-80s and we had lettuce in six different growing regions, from Brentwood, CA and all the way down to Wilcox, AZ. What changed our business in the early 80s was my dad seeing that wrap lettuce and back sales were beginning to be the new thing. There was also consolidation on the shipper end and through our relationship with his good friends, Tom and Steve Church, they started Fresh Western Marketing in Salinas and at that point, we decided we don’t need to have our name on a box, so let’s do what we’re better at, like being growers and marketers. So instead of being full time growers, packers and shippers, we chose to instead be just a grower, make strategic partnerships with Salinas marketers and have joint ventures with year-round shippers out of Salinas and dabble in the marketing side.
CA GROWN: What does a typical day look like for you?
Jack: A typical day for me this time of the year allows me to get a feel for the ranch and what’s going on. My ranch manager holds a meeting every Monday from 5 – 6 a.m. starting in mid-August through March and all our supervisors and foreman attend that meeting every morning. It’s a great opportunity for me to sit there and really listen to what’s going on and see the dynamics of what we do these days and what’s happening. It’s a great way for me to get the day started. The business side has grown so much and it’s a lot different than it was when my dad was my age because for one, we’re doing business in California now and two, it’s about the competitiveness that makes you be so dedicated to be able to survive in this business. That’s really changed because we know we have to do the best job we can on a daily basis or we won’t be in business anymore. People come to us and expect us to supply those contracts and what I mean by that is, through my joint venture partners, we’re supplying a solid processing plant. When they come to us and say they want 100,000 pounds of X every Monday through the winter season, we do our best job to make sure we have that 100,000 pounds every Monday throughout the harvest season to supply those contracts.
CA GROWN: What are some ways your company gives back to the community?
Jack: My father was a very giving man and supported a lot of different things in our community, not just the community of Holtville where we’re headquartered, but the Imperial Valley as a whole. We’ve been supporters of the Boys and Girls Club, the local hospital, the Holtville Athletic Club, the Holtville Rotary Club, the Holtville Take Down Club, Little League, the local high school, FFA and 4-H groups and the list goes on and on. For me, it’s important to be a part of the community. I was raised in Holtville for my entire life and I feel like I have a big responsibility because I was born and raised here in the Imperial Valley to try and do everything in our power to support different causes here. We rarely say no to anything and I’m proud of that.
CA GROWN: What drew you into the farming profession?
Jack: I was born. I spent a lot of time with my dad growing up. Every Saturday and Sunday if I didn’t have a sporting event, I would go to work with my dad. I was always in his truck or at the office and he used to sit me at his desk and tell me to listen. That was how a lot of my Saturdays went, sitting there and listening to him on the phone or being in his pickup and listening to him conduct business. So, it was something that I really wanted to do and I couldn’t see myself doing anything else but what I’m doing today. A lot of us in agriculture are proud to plant the seed, cultivate and grow a crop to the best of your ability. Going out to the fields during harvest is like going out there and saying “there’s my babies” and then you have to let them go in the end. It means a lot to us to see different bagged salads and labels and there’s a good chance that some of our products are in there.
CA GROWN: What are your hobbies or pastimes when you’re not farming?
Jack: Family. I love to spend time with my wife and my children. We love to go up to the dessert and enjoy it. I’ve got three children, my girls are 4 and 6 and my son is 10 years old and I love having fun with them and driving with them around the ranch when I get the chance to.
CA GROWN: What advice would you give to someone who wants to become a farmer?
Jack: Dedication. It has to be something you really want to do and you have to be dedicated to it. You have to be prepared to work long hours and know that when work has to get done, it has to get done. If you don’t want to do it with 110 percent effort, then this isn’t the spot for you and you’re not going to be a happy person. If you like to see projects come to fruition from start to finish and that really means a lot to you, this is definitely the career to be in.
CA GROWN: What is something that’s unique about your business or makes it stand out?
Jack: We’re a fourth-generation produce business. Sometimes people talk about corporate agriculture when it comes to California, but if you still look up and down the state, there’s still plenty of farms that are family-held and family involved. To be able to be a fourth-generation farmer with the fifth generation coming up, I’m just hoping to survive in this business climate and at least give my children the opportunity to do this if they’d like. But they would have to have the drive, the want and the desire to do it because I don’t want them to spin their wheels doing something they don’t want to do.
CA GROWN: What has contributed to your past success and what are you doing to ensure continued success going forward?
Jack: A lot of our success has to do with the people on the ranch, our team. These people have been with us for many, many years and we’ve got a lot of long-term employees and generational employees that have been a part of the ranch for so long. It’s because of the people who work with us that things get done. Without them, we wouldn’t be where we are today and we take pride in creating a team situation where people understand they’re part of our family and a part of the team. At the end of the day, we’re all working towards one common goal and that’s to be here for the next year, five years and ten years not just for my family, but for their family as well.
CA GROWN: What’s the most rewarding part of your job?
Jack: Seeing people learn and prosper and at the end of the day, us doing what we said we’re going to do. I mentioned that morning meeting before that we go through everyday Monday through Saturday during the winter season and the amount of organic and conventional commodities we do and how much planning it takes to get through a season. The scope of work that we have in front us and accomplishing it makes you feel good. Laying out that plan and progressing and getting better at what we do every year and having people working with us who are happy is key.
“Labor of Love” Comes to the Imperial Valley
By Jim Predmore
“Labor of Love”, which started in Yuma, Arizona has grown to include the Salinas Valley and now has moved into the Imperial Valley. It is put together by the Yuma Fresh Vegetable Association and now affiliated with the Imperial Valley Vegetable Growers Association.
“Labor of Love” is a way to give back to the farm workers who work so hard to provide food for our tables. They are very hard working, loyal, and humble. They work through rough working conditions from mud and rain in the winter to the extreme heat in the summer.
Farm workers from Vessey & Co. line up to receive their lunch and refreshment.
“Labor of Love” partners with local growers to provide breakfast on the
farm for farm crews, random acts of kindness throughout the season, stories of workers through social media and media coverage, featured worker stories on the Labor of Love web site and community involvement.
When Jack Vessey of Vessey and Co. first heard of Labor of Love, he was quick to jump on board and was the very first grower in the Imperial Valley to do so.
Ponciano Vallejo, a 53 year employee of Vessey and Co., is the Labor of Loves highlight employee and will be featured in Labor of Love’s Media Press Release in the coming month.
So at 11a.m. on Tuesday, Jack Vessey had all of the field workers that were out harvesting cabbage stop their work and come over to have an early lunch. He provided burritos for all 70 of them. Each worker received a gift basket with several items included such as Gatorade, chips, cool cups, lotto tickets, and a raffle ticket for some gift cards that would be raffled off. Jack Vessey went out on a limb and told the workers that he would match on any of the lotto tickets if anyone had a winner. One of them got a $10 winning ticket so Jack matched it.
Jack jumped at the chance to get involved with Labor of Love because he loves to do things for his employees that allow him to keep a low profile, stating that “We were born and raised to keep our head in the sand”.
Heather Vessey Garcia, Jack’s sister, said that there were many times that Jack would run through a fast food restaurant and order food for his crews. Jack said that he liked it when he would go to a Jack in the Box by himself and order 100 burgers and they would ask him “Are they for here or to go?” Jack has a great sense of hummer and anyone who knows him has seen that.
Jack had Ponciano Vallejo, a 53 year employee of Vessey and Co., to be the Labor of Love highlight employee. There were several questions that were asked of Ponciano. One question asked was “What do you think of Vessey & Co. as an employer?” He stated “They are the best in the nation.”
The kick of Labor of Love in the Imperial Valley was a big hit for the employees of Vessey & Co. with several other growers waiting to jump on board for future events.