16 10 181 Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Oral Histories Description An account of the resource Video and audio oral histories can be viewed here. Histories are listed alphabetically by last name. Individual histories are indexed and transcribed and can be searched. Publisher An entity responsible for making the resource available California State University San Marcos University Library Rights Information about rights held in and over the resource <p>Rights to oral histories vary depending on the history. The library owns the copyright to some histories, and has license to reproduce for nonprofit purposes for others. Please contact CSUSM University Library Special Collections at <a href="mailto:%20archives@csusm.edu">archives@csusm.edu</a> with any questions about use.</p> Oral History A resource containing historical information obtained in interviews with persons having firsthand knowledge. Interviewer The person(s) performing the interview Sierra Jenkins Interviewee The person(s) being interviewed Marilyn McWilliams OHMS Object This field contains the OHMS Hyperlink (link to the XML file within the OHMS Viewer) https://archivesoralhistories.csusm.edu/ohms-viewer/render.php?cachefile=McWilliamsMarilyn_JenkinsSierra_2021-04-05.xml Interview Keyword This filed adds keywords to the Omeka Oral History item type. Keywords are included in the OHMS XML, this field in Omeka will allow for full data migration between OHMS XML and the Omeka Record. This field does not impact the OHMS / Omeka integration and is optional if you do not need to map the "keywords" field in the OHMS XML to the corresponding Omeka record. Black Student Center OHMS Object Text This field contains the OHMS Index and / or Transcript and is what makes the contents of the OHMS object searchable in Omeka 6.0 McWilliams, Marilyn. Interview April 5th, 2021. SC027-09 00:00:00 SC027 California State University San Marcos University Library oral history collection CSUSM csusm Black Student Center Black experience Office of Inclusive Excellence Marilyn McWilliams Sierra Jenkins moving image McWilliamsMarilyn_JenkinsSierra_2021-04-05.mp4 0 https://archivesoralhistories.csusm.edu/files/original/93959df71a6dacc7ab6c495d62947c4d.mp4 Other video English 0 Interview Introduction 0 39 Childhood McWilliams discusses being raised in Oakland and her early school and family life. They were the first Black family in their neighborhood. Oakland ; middle class ; Oakland Hills 0 277 Path to employment at California State University San Marcos McWilliams talks about the importance of education in her family and the life circumstances and choices that led her to working at California State University San Marcos. education ; civil service ; Associate degree 0 567 Learning about Black history and the Black experience, from childhood to adulthood McWilliams' father played a key role in her experience of Blackness. This was heavily based on their interaction with predominantly white people and focused on equality. jazz ; equality ; imposter syndrome 0 1010 Personal impact of Black activism and social justice movements McWilliams speaks about how her role in the Office of Inclusive Excellence has made her aware of the current state of racism and inequity. Black Lives Matter 0 1240 Role in the creation of the Black Student Center McWilliams reflects on how her early support of Black students played into the creation of the Black Student Center. students 0 1600 Previous efforts to establish the Black Student Center Marilyn outlines the development of student identity centers on campus. She also reflects on the student leaders who accomplished the approved proposal for the Black Student Center. multicultural center ; Cross-cultural Center ; Latinx Center ; student leaders ; Associated Students, Incorporated ; pushback 0 1991 Leaders on the Black Student Center project, their contributions, and unsung heroes McWilliams speaks in more detail about the student leaders and others who worked tirelessly on the creation of the Black Student Center. Black Student Union ; Associated Students, Incorporated 0 2200 Needs of students, staff, and faculty involved in the Black Student Center's creation McWilliams discusses how students need to see more Black faculty, staff, and administrators on campus. cluster hire ; representation 0 2445 Pushback to the creation of the Black Student Center McWilliams reflects on pushback from students to the creation of the Black Student Center. pushback 0 2551 The Black Student Center Grand Opening and McWilliams' first visit to the BSC after opening McWilliams discusses her pride in experiencing the opening of the Black Student Center and her happiness for the students. Her hope is that the space can be expanded over time. pride ; students ; inadequate space ; Anthony Jett, Sr. ; University Student Union 0 2935 Early focus of the BSC's initiatives, programming, events McWilliams discusses how Black Student Center events focused on bringing Black history and education to campus. Kwanzaa ; Tulsa Race Massacre ; Black women ; Black Panthers 0 3148 The move from Student Success to Student Life McWilliams comments on the history of the organizational structure surrounding the student identity centers including the Black Student Center. student life ; student affairs ; Associated Students, Incorporated 0 3319 Achieving the purpose of the Black Student Center and future needs McWilliams states that growth is still needed for the Black Student Center to achieve its purpose including more space, support, and staffing. space ; staff 0 3460 Personal impact of the Black Student Center on McWilliams McWilliams talks about how to continue moving the Black Student Center program forward. events ; duplication 0 3577 Expectations for the future of the Black Student Center McWilliams discusses her expectations for the new director, John Rawlins III, especially once campus is re-opened post Covid closure. She reflects on the student experience during the Covid closure and virtual learning. John Rawlins III ; Covid ; virtual learning 0 3837 Developing an understanding of Blackness McWilliams talks about coming to her understanding of Blackness during an incident with her son in elementary school. Blackness ; motherhood ; son 0 4269 Final thoughts about the Black Student Center and the Black Faculty/Staff Association &#13 ; McWilliams reflects on her time as president of the African-American Faculty Staff Association (now Black Faculty Staff Association) at California State University San Marcos. Black Faculty Staff Association ; African-American Faculty Staff Association ; outgoing 0 Oral history Marilyn McWilliams retired after 23 years at California State University San Marcos, where she most recently was the Administrative Assistant for the Office of Inclusive Excellence. McWilliams has been particularly active in advocacy and assistance to underrepresented communities on campus, and has been recognized by the Black Student Union at their awards night, named a Civility Champion, and received the Jonathan Pollard Award for social justice through student affairs. In her interview, McWilliams gives an in-depth account of her Black Experience starting with her childhood. McWilliams considers her childhood connection to education and how that led her to an administrative role at California State University San Marcos. McWilliams also discusses the CSUSM Black Student Center, her function in a supportive capacity, and the important role students' advocacy played in the creation of the Center. NOTE TRANSCRIPTION BEGIN 00:00:00.000 --> 00:00:25.000 Today is Monday, April 5th, 2021, at 3:02 p.m. I am Sierra Jenkins at CSU (California State University) San Marcos, and today I'm interviewing Marilyn McWilliams for the Black Student Center Oral History Project, a collaboration of the CSUSM Black Student Center and CSUSM University Library Special Collections. Marilyn, thank you for being here with me today. 00:00:25.000 --> 00:00:28.000 Thank you, Miss Sierra, for having me. 00:00:28.000 --> 00:00:38.000 Of course. So we're going to just jump right into it, the questions. First one I have is where were you born? And where did you grow up? 00:00:38.000 --> 00:01:03.000 I was born in Oklahoma City, Oklahoma, but I was raised in Oakland, California. We moved to California when I was six, six years old. So I was raised in Northern California. In the last 23 years I've been here in Southern Cal. 00:01:03.000 --> 00:01:07.000 So interesting. 00:01:07.000 --> 00:01:19.000 And when you think about that, Sierra, that is like full circle. O, Oklahoma to Oakland. And now I reside in Oceanside. Full circle. 00:01:19.000 --> 00:01:30.000 Really? That really is full circle (laughs). It was meant to be. So tell me about your childhood growing up in Oakland. 00:01:30.000 --> 00:03:38.000 I had a pretty good childhood, growing up. I think we moved to California for better opportunities. My father had graduated from Langston University in Oklahoma and moved the family. I'm the baby of four. And actually, I'm sorry, I'm the baby of five. I found out I had another sister in Oklahoma. She's in Oklahoma, but my father moved the four of us and my mother here, to California for better opportunity. He got a job at a high school, Castlemont High in Oakland. And for me, that's when I started school. I started kindergarten and at the age of six in Oakland and I had a pretty good childhood, never wanted for anything. I considered myself basically growing up middle-class and that was very important for a Black family during that time and when we did move out here, nothing but the best for my father. We moved to the Hills, Oakland Hills and we, I can't say if we were the first Black family in our neighborhood, but if we wasn't the first, we were the second, ‘cause it wasn't many of us in my neighborhood growing up. But I think that my childhood prepared me for you know, what was ahead. My mother worked in civil service and my father in education and, like I said, I've never wanted for anything. And, I had a very good foundation. 00:03:38.000 --> 00:03:44.000 How did you come to your understanding of Blackness? 00:03:44.000 --> 00:04:17.000 Ooh. That's a, that's a pretty deep question. Me. Okay. How did that come to my understanding of Blackness? Let me think on that one. Let's come back to that one, Sierra. Cause that kind of took me off guard. Let me kinda’— 00:04:17.000 --> 00:04:36.000 Okay. Not a problem. Let me see what it said. And your childhood, what were you taught about in your childhood and adolescence about Black history and the Black experience? 00:04:36.000 --> 00:09:17.000 I was taught that we could be anything that we wanted to be. I was taught that education was very, very important in order to get to where you want it to be. School was drilled in us. Like I said, my father was in education. I think it was drilled in us so much so that I wanted to steer away from it. It was just, my father made us like homework, whether or not you have homework in that particular, especially when you got to like junior high, we, back then we had elementary, junior high, then high school, junior high started at ninth grade. Am I aging myself? Cause that's not it now. Junior high started at ninth grade and you had like different classes, six classes. And I remember my father was like it doesn't matter if you have homework in that particular class that night you bringing all your books, all five of your books home and you're going to be studying. So, I know that for me, school wasn't—it was important, but for me it was, I’m kind of over it. So by the time I graduated high school, I knew I had to go to college, but I didn't want to. And so I started working, and I went to a junior college directly out of high school, and I completed one year and then I had a car accident and I took a year off. And once I did that, it was like, who wants to go back? But I did. I went back and I got my AA (Associate of Arts). That was it. In that time, I had fell in love, met this man and fell in love and going away, like out of state to college or anything like that—it just was not in the cards for me. I got my AA. We're talking about back in the early eighties. I think that was ‘81. And it's like, I'm set. I got my degree. I'm set. So I started out on the work field and like I said, my mother worked in civil service, and she had worked there and retired after 25 years. And I said, I could do that. So I got me a civil service job and I said, this is where I'm going to, I can do this. I'm good. And until, did 13 years there until the base closed, and then it's like, oh my God, now, what am I going to do? So the best thing for me to do was to try to get back in college, but I still wasn't feeling it, you know, and I ended up moving here, and remarried, and during that time I had divorced my husband, but I remarried, and I moved down here and after a year down here, I lucked up and got a job at Cal State San Marcos. They had just opened up the Early Learning Center, the first childcare center on campus. So I started working there and when I started working there, it was working as a—just coming in to get the books up and running for the Early Learning Center, and it was an eight-week position. I was hired knowing that it was only a temporary position, that eight-week present position. But after my eight weeks was over, the program director at that time felt the need that they needed someone longer. So then that's where my career at Cal State San Marcos began, and I’m very fortunate to say, 23 years later, I'm still here. What turned out to be an eight-week position into that being 23 years for me and I'm very thankful for that. But I think I detoured from the question you asked me, what was I answering, Sierra? I'm sorry. 00:09:17.000 --> 00:09:26.000 No problem. That was really interesting. I was asking about, how, what was your taught experience about Black history, experience? 00:09:26.000 --> 00:12:13.000 Yes, my, like I said, my dad's in education, so we were taught and he actually was a musician. He played the saxophone, so, jazz, listening to jazz was like, you know pretty good, but as far as we were taught that we were just as good as everyone. And by my father being in education he was surrounded by whites. So you know, things, parties and things that he would have at the house, it will be a mixture. So I've always seen a mixture, and everyone should be treated equal. And we were just as good as the next person. So I was taught that you don't— such a cliche, you know—you don't see color, but you know that it's there. You know that others look at you differently. The high school that I went to was predominantly white, predominantly, because of the neighborhood that I lived in and where we went, and it's just like, if now I go, I look back at that high school and it's predominantly Black is like, what a difference generations make, where people start, more Black people started moving towards the Hills moving in the Hills, so like I said, we were one of the first, if not the first in our neighborhood, but most, more started moving and in today's this like—and I think that when I be talking, I don't know where I be going, but I probably steered away from that question again, so I think I need to just leave it there. My parents really did instill the importance in us that we can do and be anything that our hearts desire. But for me back then, all I wanted to do was be a housewife and a mother. I wanted babies. I wanted to be, but I also knew that you needed, you need it more in order to sustain. So. 00:12:13.000 --> 00:12:34.000 That's really interesting. And you mentioned how, right after you finished high school, you went to junior college and then you were in the workforce for a bit. During that time, did you learn anything new or different about the Black experience or about being Black yourself? 00:12:34.000 --> 00:15:44.000 Not me personally, no, because me growing up as a child, I never had to struggle or want for anything. So, I never felt that for me personally, I never felt that. And I think my type of, I don't know, probably because of how I raised, because my mother was such an outgoing person, I never felt unwanted. I never felt as if when I walked into the room I wasn't wanted there. But I've always been a somewhat shy type of person, so I never wanted to be the person to stand out, but yet still, I always ended up being the person that stands, that stood out because I think, because I was loud and always wanted to make someone smile, you know, just, I wanted to bring joy. And then I would find myself being like the center of attention that I never ever, ever, ever wanted, but it always ended up like that. And then I'll walk away and say, how did I just do that? But I've never, ever felt unwanted or, not or looked upon as someone less than. I never felt that in my life, even working at Cal State San Marcos, at a university. I did feel—that's sometimes inadequate in parts, partly because I only had an AA and here I am working at an institution, a four-year institution where degrees were so important. Bachelors, masters, doctorates, you know, so important, but even working there I still never had that desire to go on. And probably because of my experience, I still was able to be me, if that makes sense. 00:15:44.000 --> 00:15:45.000 It does. 00:15:45.000 --> 00:15:59.000 I felt, I think sometimes I did feel less than because I only had an AA, but that AA didn't really define me if that makes sense? 00:15:59.000 --> 00:16:05.000 Yes. So kind of felt like imposter syndrome type thing? 00:16:05.000 --> 00:16:09.000 Probably. Yeah. Why am I here? 00:16:09.000 --> 00:16:10.000 Yeah. 00:16:10.000 --> 00:16:21.000 I deserve to be here, too, but do I? But I'm still here. So I guess, yes, yes. 00:16:21.000 --> 00:16:46.000 Yeah. That's actually a great segue into our next question. How has Black social justice and activism such as the Civil Rights Movement, feminism, the natural hair movement and Black Lives Matter affected you? 00:16:46.000 --> 00:19:10.000 It. How has it affected me? It affected me in a way that it's sad to see the world in the state that it is in right now. Especially with everything that's going on now. Like I said, all of that was not part of my upbringing or who I am as a person. And I guess I must've always just surrounded myself around individuals that didn't feel the way, like some, like a lot of people out there are feeling social justice, Black Lives Matter. Especially working in the department that I work in. We get, I work in the Office of Inclusive Excellence, and we get a lot, you know, inequity things that are happening on campus with our people. But how did it affect me? Oh. Affects me to the point of will it ever end? It’s, I don't understand it. I don't understand. And I know, you know, why can't people see us all as humans? We're all human, everyone has their own experiences, their own—okay, Sierra, I need to articulate that a little better. 00:19:10.000 --> 00:19:13.000 You’re doing, you’re doing good. 00:19:13.000 --> 00:20:22.000 And it's like, how did it affect me? I don't know. I don't, I don't know. I don't know how it affected me. Maybe, I don't know. It's sad. It's sad to see. It hurts me to see how a lot of people, I know people that don't know how a lot of people are treated. It’s sad for me to see how – not sad. It's, it's like, I don't understand how, well I guess I do understand because it's how people are raised. But I don't understand how people can look at an individual and just think that they're not worthy to be here to occupy this space, to offer input or, I don't know. I think I'm just rambling. So, let's go to the next one. 00:20:22.000 --> 00:20:23.000 Okay. 00:20:23.000 --> 00:20:25.000 That one stumped me. 00:20:25.000 --> 00:20:41.000 (Laughs) It is another deep one. This one goes more towards your experience at San Marcos specifically. What role did you play in the creation of the BSC? 00:20:41.000 --> 00:26:10.000 Not much of a role. I understood the students. I understood their need and desire to have space of their own. And since I, I think since I started working, working there, I think the way that I found my calling, because remember I stated earlier how I pretty much felt somewhat inadequate because I only had an AA. So working there when I first started, I started off in the Early Learning Center with the little babies and as the admin person working in the Early Learning Center, which was very, so fulfilling. Then you get, I got to meet a lot of the students because they will bring their children there and I worked there for about five years, and when a position opened up at the Associated Students (Incorporated, student government) office, working with the board of directors, an admin position opened up there, I applied for it, and I got it. So then I moved into that position. So now I'm around students, all kinds of students, and they're the ones that's pretty much running the association. And they're technically like our bosses, but, you know, the staff is there to make sure that they're doing everything according to code, Title IX policy and all of that, but they were technically our bosses. I found my calling during that particular time because I felt more of a mother figure to the students and the Black students really kind of cultivated towards me. Like I said, I don't know, sometimes I’m like the loud one in the room. I'm making them feel kind of like a home. I'm like that mother figure, like: what are you doing in here? Shouldn't you be in class or, you know offer things that way where a lot of my other colleagues would offer advice on this is the class you should take, or you know upper division, lower division, all of that type, this is the path that you need to go, or in order to graduate, these are the things, and my role was totally different, you know. Take care of you and make sure you're eating. Did you have lunch today? Or you know just things like that. So that kind of like mother away from home type of situation. So I found myself that way. So I think the students felt, I think they felt that way also because they always came to me, and I've always had an open-door policy no matter where I was, where students can come. So I got their, I understood their need. Ever since I've been there, the Black student, faculty and staff was at 3%, you know, always at 3% at our university and that's not a high number. So it's like, how do we get more and more students? But in order to get students, you want to have faculty that students want to go into a classroom where they have faculty that looks like them. And so, I got that a lot. So the need for them to have their space was very important. And as far as like playing a role, I was that listening ear. So I would listen and I can, I would be able to advise some: well, you know, have you tried, have you talked to such and such, have you did this, have you did that? And then when you get those students that are outspoken and it's like, no, we need action! We need, we need this, we need that, I'm there with my colleagues to help them navigate that. So my role wasn't big, but it was there. It was big enough, if that makes sense. 00:26:10.000 --> 00:26:38.000 Definitely. It sounds like you're the moral support, probably the push sometimes people needed to hear. Since you definitely were an ear to students prior to the creation of the BSC (Black Student) Center had you heard a previous like previous push for the center before the one that, that, allowed it to be created this time? 00:26:38.000 --> 00:32:51.000 Oh yeah, yeah, yeah. Students wanted that. And then, you know, there's no space, so there's no space on campus. Which came first? We got the Multicultural Center, which ended up being the, the multicultural center and that ended up being the Cross-Cultural Center and that on our campus kind of like predominantly, it (was) designed to be for all, but it ended up being more of our Asian, Pacific Islander Desi, it ended up being kind of like the center where a lot of our Asian students kind of like gravitated to. And then I think we got the, the Latin /x Center after that, which ended up being a very small area. But then we got some very outspoken, I mean, even before the (Black Student) Center did become, even before the center five years ago, we got some very outspoken students that would not take no for an answer and demanded the president, where it was so much so, they had help from others, not me as far as like writing the proposal and all of that, more my other colleagues that had their master’s (laughs), their degrees and stuff, to help them put all of that together to bring to the president. I think my role was small, but I think it was, it was there. And I was very proud of them. Very proud of them for how they went about it. At one point as—I do want to mention that I did end up after 14 years with ASI, Associated Students (Incorporated), I did get the position when we first opened our diversity office on campus. Diversity, Educational Equity, and Inclusion was the office that opened up in July 20, no July, where are we? 2021? July 2011, when that office first opened up and then I applied for an admin position there and I got that in November 2011. So when that office opened up, it opened up a more direct avenue for the students to advocate for the space, and our office helped. But my part was just being there to be supportive in any way that I could. And right now, if I was to list those to you, I couldn't even tell you what they were but I do know that with—that's where I was going—see how I'm just going all over the place? I do know that within ASI, it was the very first time that ASI had an all-color female executive board. So we had a Black female for president, a Black female for executive—I forgot what the titles were, a Black female for the diversity rep, and like a Latina female for the vice president of something. So all the execs were females of color. And I do want to say that that year was really, they did so much, but they got so much pushback. And it was really sad to see that. They was, you know, all strong women. I'm hoping that some of them are part of this interview. Naturally they're great. They've graduated, but they were in our office all the time because of how, because of how they were being treated. So I know that when, if they are in the interview, their experience at Cal State San Marcos way different, because they got so much pushback and it was like, they couldn't do it, but they did some amazing work. Amazing. And it was during that particular board when the president decided that yes, we do need a (Black Student) Center. So I don't even know if I answered that question and let me apologize to you right now because I noticed sometimes I hear one and then I start saying something that I may be, so I don't know. I know that you're recording. So if you have the capacity to like, okay, she wasn't making no sense, you know, cut! You know, I have no problem with that because I'm probably just going off on a tangent, like I am now. So I’m gonna’ be quiet. 00:32:51.000 --> 00:33:08.000 No, that's totally fine. You answered the question perfectly and then actually it actually goes into the next one. Cause it sounds like those women were kind of like unsung heroes that maybe not everyone knows about when it comes to the BSC. 00:33:08.000 --> 00:33:09.000 Absolutely. 00:33:09.000 --> 00:33:10.000 Yeah. 00:33:10.000 --> 00:33:45.000 Absolutely. Like I said, I truly hope that they are part of the interview process. I believe the director, well, I did reach out to one of the students that I'm hoping that the director of the BSC has contacted her, but I do hope that these students are part of this interview process because I know that they will be able to share a lot of information, especially from the student perspective. 00:33:45.000 --> 00:33:58.000 Yeah. Who are the different leaders that like spearheaded the BSC project? 00:33:58.000 --> 00:34:00.000 The different leaders? 00:34:00.000 --> 00:34:11.000 Yeah. Like who were the main people you would say advocated or were central to creating the Black Student Center? 00:34:11.000 --> 00:34:57.000 Oh the students definitely, the BSU, the Black Student Union president at the time. And not just the president, but the Black Student Union student organization, a lot of the students there, as well as the execs in the ASI (Associated Students Incorporated) board of directors. So the—I'm sorry, I just, I just saw your cat and my mind—No, no, no, it's not you it's like, Ooh, she has a cat. I'm sorry, Sierra (laughs). 00:34:57.000 --> 00:35:05.000 You’re totally fine! I was surprised they've been good this long, this far in (laughs). 00:35:05.000 --> 00:36:20.000 But the students definitely, I would say definitely they are the main ones too, that make, and they wasn't even here wh- oh yeah. When we opened the ASI (Associated Students Incorporated) board, they were graduating, but some of the students from the Black Student Union student organization wasn't even here for the opening (of the Black Student Center). They had, you know, they had since left. They wasn't even here for the opening to the, to see that. But the ASI, the ASI executive board were. So I'm thankful for that because I'm thinking about the opening now. And the three of them were there at that, but I will say the students were the main force, but they had help. They had help from some faculty. We have our Sharon, Dr. Sharon Elise at the time. Dilcie Perez, Ariel Stevenson, a lot of the faculty and staff, they were there to help support them, but it was mainly a student effort. 00:36:20.000 --> 00:36:37.000 Okay. That also leads into the next question. What did staff faculty, and especially students, since they were central to this, that were involved in the creation of the BSC, what did they feel they needed? 00:36:37.000 --> 00:37:57.000 Ooh. They needed. I know that a few of my colleagues were able to help with the proposal. Would that be a proposal? The writing, you know, the letter to the president, I know that a lot of the, a lot of my colleagues were able to assist with that. The letter, to get it to the president's office and, and make sure that it was in a… format. If that's the word I'm looking or a different word, but format, that would be looked at and not just pushed to the side, you know it, that made in such a way that, okay, we can't like, not just ignore this. So. That wasn't even your question. What was your question again? 00:37:57.000 --> 00:38:06.000 You're answering it. What did the students feel they needed? And you were saying how the letters they were getting helped with that sort of thing. 00:38:06.000 --> 00:39:38.000 Yeah. And they needed to, they needed to know and needed to feel that what they were asking for was something that was needed and not just—something that was really needed and not just: we're asking just to be asking. And they needed that for them, you know? And there's more, and that's why now we're into cluster hire, because even the Black Student Center has been here for five years, going on five years, and we still are not where we should be at with faculty hiring, administrative hiring for the African Americans, you know, for the Blacks. We, there's definitely more that needs to be done, but that was a step in the right direction. But there's still more that needs to be done. 00:39:38.000 --> 00:40:01.000 Yeah. What did the university administration communicate was their vision? You mentioned it was more students. So what maybe what was their, what did they communicate? Was there a vision for the BSC? 00:40:01.000 --> 00:40:06.000 Hm. I'm not sure how to answer that one. 00:40:06.000 --> 00:40:26.000 Okay. No problem. We can go on to the next one. Was there external or institutional pushback to the creation of the BSC, or did you experience or witness any pushback upon the creation of the Center within the Center or on social media? 00:40:26.000 --> 00:40:43.000 Hmm, not sure how to answer that either. I'm not really a social media person, I'm on Facebook, but I don't do the Instagram or, you know, so hmm. Was there pushback? 00:40:43.000 --> 00:40:44.000 Yeah. 00:40:44.000 --> 00:41:15.000 I'm pretty sure. I'm pretty sure there was pushback in the beginning, but I think it got to the point where, because I'm pretty sure that like this last group, it wasn't the first one to bring this up to the president and to administration. And now I'm not sure how to answer that question, Sierra. 00:41:15.000 --> 00:41:25.000 No problem. Maybe. Did you, were you aware of any pushback from other groups of people to the creation of the Center or… 00:41:25.000 --> 00:42:25.000 Oh, that way. Yeah. Yeah we got pushback because then you have students start asking for white center. So, but I don't really know how to answer that question as far as pushback, what type of pushback? You know, there were students that, especially when they were talking about opening the Black Student Center, they, yeah. There were students like, we need this, we need that. Why are we having that? I mean you, you're going to have that, but how extensive that was, I can't answer that. 00:42:25.000 --> 00:42:31.000 No problem. Were you at the BSC grand opening? 00:42:31.000 --> 00:42:37.000 Absolutely! It was wonderful. 00:42:37.000 --> 00:42:44.000 How did you feel the first time you visited the Center once it opened? 00:42:44.000 --> 00:45:34.000 I felt pride. I felt overjoyed. I felt like now the students, and I'm looking at it from a student point of view, now the students can really feel like they have some place to call home here on campus. I felt, I felt prideful. I felt, yes! I felt like, okay, let's, let's do this. I felt as though the place was small and it was going to, it will be outgrown in two weeks, but it was the beginning, it was the beginning and the right direction. And I felt with what they had to, what they had to work with—‘cause I don't know how all of that stuff works. How do you find space on campus? And when you do that, and I know that when that was happening, they had to do away with another space that one of the student orgs had. It was, we had a like serenity type an office and then an area where you can go in and wash your feet before you go pray. And all of that, we had that area. And so they had to take that away. So I felt bad for those students because they were losing their space or they were sending them, giving them someplace else. But in order, it was just, I don't know. It was, you get rid of one in order to move one in and then it's still not really adequate, but it’s what you have. And at least you have something, you know, so I felt good about that. At least they have something and then maybe it can be expanded at a later time. But the mere fact that they did have a space, I felt very happy about that. 00:45:34.000 --> 00:45:42.000 That's amazing. What was the grand opening like? I want to hear that, more about that. 00:45:42.000 --> 00:48:11.000 We had speakers, the new director was hired at the time. Anthony Jett, he's no longer there. But the students, the Associated Students (Incorporated), they pretty much ran it. Not ran it (the Black Student Center), the program itself. They were the president of ASI, her name was Tiffaney. Her name is Tiffaney Boyd. They pretty much had a role. I'm trying to think. We had speakers there. It was like an open house where we were able to, first we were out in the amphitheater with just like a very nice program. And we toured, we had sororities from other campuses come and it was a big, festive event. And it was wonderful. There was all the students were so happy. It was wonderful. And, you know, I had on my little—kente, what did I wear? I was all gold. I was cute. I was cute that day! It was very festive. The president was there to cut the ribbon, and the students were all up there. I'm pretty sure I have some pictures somewhere from that time, but it was, it was a magical moment. It was wonderful. And it was in the (University) Student Union. The Student Union had just, I can't even remember time, but it was fairly new and like the perfect place for it to be. So by that time we had the Cross-Cultural Center, the Latin /x Center, the Gender Equity Center and the LGBTQ, no, no, no, the Pride Center. It's not LG. It's just called the Pride Center. So we had all those centers in our Student Union. And it was like, okay, this is what's it, this is happening! This is good. So I felt very prideful. 00:48:11.000 --> 00:48:15.000 That sounds like so much fun. I wish I was there. 00:48:15.000 --> 00:48:35.000 Then I walk in. ‘Cause you know, like I told you, me being who I am and stuff like that, I walked in. It's like: yeah, mama bear here! Hey! How y’all! You know, I walk in all loud and they sit behind their desk and it was just, it was like open arms. So it felt good. 00:48:35.000 --> 00:48:55.000 That is amazing. Now this is more about the early days of the BSC (Black Student Center). Tell us about the early focus of the BSC’s initiatives, like meaning programming, events, and their focus. 00:48:55.000 --> 00:51:55.000 We had some very good events. The focus was bringing Blackness and history and education to campus. I remember we had a event, a program with the Tulsa massacre. And I think we had an event with the founder of Kwanzaa. We had an event I think that year for the opening. I can't remember when we opened, but the, right after the opening, that first March was Women's History Month. So, the director made sure to recognize and honor all of the Black women at Cal State San Marcos. Faculty and staff, and to just, you know, recognize all of them. So it was a day set aside for that, which was wonderful. And I'm sure there's more events that I just can't think of off the top of my head right now, but it was like just going to those events, some were evening, some were during the noon hour. But going to those, it was like, Oh my God! You know, like even the Tulsa massacre, just like hearing about all of that. We had Black Panthers, it was an event where some of the members from Black Panthers was there. So, it was all about promoting history, Black history, and it was fabulous. It was just, it was good and it has continued but you know, now with this pandemic, it's been hard this last year, especially when we got our new director (John Rawlins III), I can see great things are coming. Great things will be coming, but just with this last year, things had to shift. Things had to change. But I think the pride in just educating Black history is his focus and goal and (he’s) doing a great job. 00:51:55.000 --> 00:52:28.000 That's so interesting. And I love that focused on Black history because oftentimes we aren't taught our correct history, you know, so it’s really important and awesome that they did that, especially so early on. Why was the Black Student Center moved from Student Success or Black excellence to Student Life? 00:52:28.000 --> 00:54:20.000 They, I don't know. They changed, well students, it used to be student. I don't know if necessarily changed. I think just the name changed. Changed because Student Life, what did they used to be called? SLL. Student—I'll have to look at one of my t-shirts to see what the SL is, but it's not necessarily changed because they've always been up under Student Affairs. They've always been part of Student Affairs and the student life center, all of this, not all of the centers—all of them have always been part of Student Affairs, but with, like the Pride Center and the Gender Equity Center was part of Associated Students (Incorporated), but then they branched off from Associated Students into Student Life. So that those twos’ kind of like move, but all the other ones have always been part of Student Life. So I'm not sure where that, that question you might have to check with director of the Black (Student) Center for more because I know that they just re- Student Life just, is it Student Life? They just recently changed their name. So they changed it to Student Life? They used to be. Yeah. See, I don't know. 00:54:20.000 --> 00:54:44.000 Okay. No problem. Were there any, or what are some of the wrinkles that had to be worked out in the early days of the Center? 00:54:44.000 --> 00:54:46.000 I don't know. 00:54:46.000 --> 00:55:21.000 Okay. No problem. We can go on to the next one. You actually mentioned this a bit, but the main purpose of the Center's creation was to, you know, have a, a place of community for the Black students on campus, place where they can learn about their history and just feel a sense of community. How do you feel like this purpose has been accomplished? Or do you think we're still working on working towards that? 00:55:21.000 --> 00:56:39.000 I think that yes, but there's still growth needed. And if that growth needed as far as more space, more support as far as like, employees to help, you know, yes, the students play a great role, but—a great important role—but students tend to leave. They graduate, they move on. And so, you know, to have like a strong foundation where you have a director and, you know, a couple coordinators or, like full-time staff there, would be helpful. I don't think I answered that question. So ask me that question again. 00:56:39.000 --> 00:56:52.000 You answered it, but I'll ask it again. You mentioned the main purpose. How do you feel like it's been accomplished already? That was the main question. 00:56:52.000 --> 00:57:19.000 Oh, yes. And no. I mean, yes, we accomplished because we have it, but there's going to always be more that needs to be done and more that can be done. So we're not finished, by no means are we finished. 00:57:19.000 --> 00:57:40.000 Thank you for that. Um, what has been the impact of the BSC on you personally? 00:57:40.000 --> 00:59:09.000 Just the mere fact of knowing that one piece has been accomplished. We got it. So now let's make use of it. Let's make it bigger and better. Let's do all that we can in order to keep promoting. Let's not stop. And even though, like I had mentioned a couple of the events, sometimes events need to be duplicated because you have a different audience, you know, you have new students, you have new freshmen, sophomores that probably wasn't here years ago to see some of the fruits from the events that took place earlier. So sometimes, sometimes things can be duplicated in order to continue the education, if that makes sense. Yeah, I think I'll stop there. 00:59:09.000 --> 00:59:12.000 Okay. 00:59:12.000 --> 00:59:14.000 Probably said to yourself, Lord have mercy. 00:59:14.000 --> 00:59:20.000 No, It’s been interesting and so amazing. 00:59:20.000 --> 00:59:24.000 Thank you for making me feel good. 00:59:24.000 --> 00:59:40.000 No problem, it's true. Like I'm, I'm being serious cause I'm new to San Marcos. So all of this stuff is brand new to me, so I like hearing about it. What do you expect to see next for the BSC? 00:59:40.000 --> 01:03:21.000 I expect to see John (Rawlins III, Director of the Black Student Center) do amazing things. He has the energy, and he has the means to bring amazing, new and amazing things to campus. So I expect for—I expect to see some great energy and great education coming from the Center, especially once we get back to campus. Everything is just so, you don't really understand and realize the effect, because this is new to everybody, the effect that this pandemic has had on many, and you don't know cause, like I've realized during this pandemic that depression, loneliness and all of that, all of that stuff is real. And you don't know what individuals are going through. Especially students from like a virtual learning environment to, what if you’re the type of student that you're visual or you're hands on and you can't get that now. And so how is that impacting your ability to learn and to grasp and to understand and to move on from this. So I'm hoping to see great things once we are out of this pandemic and once we're able to move back to campus. And like I said, especially with the implementation of the cluster hiring, I'm hopeful that we're getting ready to get more Black faculty, possibly Black administrators here on campus. I really feel in my heart that our new president (Ellen Neufeldt) she's on her, just completed her—is she going on her second year or first year? But I think that coming this July, I think this will be her second year. I think she gets it. And I think that that is going to be all the difference in the world for Cal State San Marcos, to really, especially where we're centralized, where we are here in North County, North San Diego County to be a little bit more diverse. I think our president now gets it, understands it, believes it, feels it, and is gonna’ make sure that it happens. And I see that in the future. And I don't even know if that that was your question? 01:03:21.000 --> 01:03:23.000 It was my question! 01:03:23.000 --> 01:03:30.000 And I know I’m, saying that a lot so you know, you will have to cut that, but I'm just being me, Sierra. 01:03:30.000 --> 01:03:45.000 I love it. It's fine. And yes, you answered the question perfectly. Did you want to go back to that previous question about, how did you come to your understanding of Blackness? 01:03:45.000 --> 01:08:46.000 Hmm. I'll use this as an example. I came to my understanding of Blackness when my son was in the second grade. And like I told you, by this time I'm in Oakland and the school is not predominantly white at the time. You know, it was getting to be a mixture, but I started having problems with my son in school with this teacher, I'm getting phone calls every single day, every day about him doing this, him doing that, you know. What I think what hurt the most is when I had to go to the school to have a conversation with the principal because on my son's report card, the teacher wrote on there that he has, how did she phrase that? Animalistic behavior or something, something she said in that sense? And I'm like, whoa, that was you know, or is she calling my son an animal? Why teacher? But that made me realize, well, how can you put something like this on an important document? And it was one of those situations where I'm constantly getting calls, I'm taking off work, I'm going to class, I'm going to school, I'm doing everything that I needed to be doing. And then for her to put something like that. So I think at that point, it's like, is she calling my son out as a you know, is this because he's Black? And I'm using this as an example because I'm trying to think of how did I come to my real realization of Blackness, of being Black. And that took me for a loop. Later on I began to realize, later on—my son is 38 now. So I'm saying this was back in second grade. I think back then, my son realized at the time that he can get to this teacher and now thinking back on it, I think that she was afraid of my son. A second grader! How old are you? How old are you that? So I have a granddaughter who is seven in the first grade. So you're like, eight, and for teacher to be afraid of a eight-year-old child at that time. And then to say things like that. So naturally I went to the principal's office and I wanted him moved. I wanted him moved out her class because I didn't think that that was healthy. And you know, for him, definitely not, for me, it just, it was like one of those that sent me back like, wow. And that's kinda’ like the only thing that I can kind of like think of right now, coming back to that. But yeah, I think that, that time she was afraid of him and didn't know how to articulate it and but to articulate like that is demeaning. And that let me know that something wasn’t right with her to feel that way and to put that, you know, he ended up—he's married. He’s doing well. He ended up being, he's like one of those giant, what do you call them? Who's real quiet. Quiet giants or no that's not, what's that saying? 01:08:46.000 --> 01:08:47.000 A gentle giant? 01:08:47.000 --> 01:09:29.000 Yes, thank you! And that he ended up that for that's how he is now. He’s about six two, and just so gentle, soft-spoken and it was like, you know. But anyway, sorry, that's the only thing that I can think of. I'm pretty sure as soon as we, soon as we end, this is like a whole bunch of things are going to pop up and say, you should have told her this, you should have said this, but right now? I'm not, I'm not feeling any of it. I don't have the words are just not there. 01:09:29.000 --> 01:09:48.000 That's fine. And I'm glad you guys are good now, but I'm so sorry that happened to you and your son at the time. And I just hate that, you know, as Black people coming into our Blackness always has a, there's always a hand in trauma and you know, discrimination. 01:09:48.000 --> 01:09:52.000 Oh, yeah. Oh yeah. 01:09:52.000 --> 01:10:01.000 Yeah. But thank you for sharing. And my last question is, are there any questions that I should have asked that I didn't? 01:10:01.000 --> 01:13:14.000 You asked some pretty tough questions, Sierra. They were good, but they were tough. And I just hope, I only hope that I'm not a good, um, it's so funny. I'm not a good public speaker. I'm not a good interviewer. And it's so funny that I'm saying that to say, when I came to work for Associated Students (Incorporated) on campus, probably the first year we have a faculty staff association, African-American Faculty Staff Association that has since been renamed. It used to be African-American Faculty, Staff Association, AAFSA, but once the Black Student Center came on board, they renamed it to Black Faculty Staff Association to be more in alignment, more in unison with, we had the Black Student Union, which was a student, which is a student organization. Then we got the Black faculty staffs no, the Black Student Center. And so then that's when they wanted to rename AAFSA to the Black Faculty Staff Association. But back then, when I first came to Associated Students (Incorporated), they needed a president for the African-American Faculty Staff Association. And because, you know, we're, our numbers. We're just. Multiple people have served that role before, but you're just so limited that after I was there for like about a year, they asked me to do it. And of course, I no! I can't be no president, president, no! And it's so funny because a lot of my colleagues, you know: we're here for you, we'll be here, blah-blah-blah. So I said yes, ended up in that role for two years. And with that is like, when we would have functions or a recognition ceremony, we have our signature, soulful luncheon, all those things I'm up on that podium, it's like just the, nervous as all get out. I can't do this, I can't do this. And then you get me up on that podium with that microphone. And I just wouldn't be quiet. I'm just up there just blah-blah-blah-blah. You know? And it just, for whatever event it was, it was wonderful. It was wonderful. So it's like, why am I even telling you, why am I even saying this? I don't even know why? I brought it up for a reason, I lost my train of thought, but—I don't know Sierra. And like I say, when I get off this call, I'm going to say, yeah, I knew that's why I was bringing it up. I brought that up for a reason, but I don’t know. 01:13:14.000 --> 01:13:19.000 Oh my goodness. 01:13:19.000 --> 01:13:26.000 I think we need to end this while I am ahead. If I am ahead. (laughter) 01:13:26.000 --> 01:13:30.000 You're doing so good, don’t doubt yourself. 01:13:30.000 --> 01:13:32.000 Just being myself. 01:13:32.000 --> 01:13:35.000 Alright then. 01:13:35.000 --> 01:13:40.000 Well, I appreciate you taking the time out with me. Hopefully your other interviews will go smoothly. 01:13:40.000 --> 00:00:00.000 Oh my gosh, this one went perfectly and thank you for taking your time for me as well and this project as a whole. And your input is so important to this project and just thank you. And now I'm going to stop recording. NOTE TRANSCRIPTION END ]]> https://rightsstatements.org/page/InC/1.0/?language=en video Property rights reside with the university. Copyrights are retained by the creators of the records and their heirs.&#13 ; &#13 ; This resource is licensed for noncommercial educational use using CC NC-BY 4.0. 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The researcher agrees not to record, reproduce, or disclose any Social Security number or other information of a highly personal nature that may be found. 0 https://archivesoralhistories.csusm.edu/ohms-viewer/render.php?cachefile=McWilliamsMarilyn_JenkinsSierra_2021-04-05.xml McWilliamsMarilyn_JenkinsSierra_2021-04-05.xml https://archivesearch.csusm.edu/repositories/3/resources/19 Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource McWilliams, Marilyn. Interview April 5th, 2021. Description An account of the resource Marilyn McWilliams retired after 23 years at California State University San Marcos, where she most recently was the Administrative Assistant for the Office of Inclusive Excellence. McWilliams has been particularly active in advocacy and assistance to underrepresented communities on campus, and has been recognized by the Black Student Union at their awards night, named a Civility Champion, and received the Jonathan Pollard Award for social justice through student affairs. In her interview, McWilliams gives an in-depth account of her Black Experience starting with her childhood. McWilliams considers her childhood connection to education and how that led her to an administrative role at California State University San Marcos. McWilliams also discusses the CSUSM Black Student Center, her function in a supportive capacity, and the important role students' advocacy played in the creation of the Center. Identifier An unambiguous reference to the resource within a given context SC027-09 Date A point or period of time associated with an event in the lifecycle of the resource 2021-04-05 Format The file format, physical medium, or dimensions of the resource video Creator An entity primarily responsible for making the resource Marilyn McWilliams Contributor An entity responsible for making contributions to the resource Sierra Jenkins Subject The topic of the resource Anti-Black racism California State University San Marcos -- Staff California State University San Marcos. Black Student Center California State University San Marcos. Office of Inclusive Excellence Coverage The spatial or temporal topic of the resource, the spatial applicability of the resource, or the jurisdiction under which the resource is relevant San Marcos (Calif.) Publisher An entity responsible for making the resource available California State University San Marcos University Library Language A language of the resource English Rights Information about rights held in and over the resource <a href="https://rightsstatements.org/page/InC/1.0/?language=en" target="_blank" rel="noopener">In copyright</a> Rights Holder A person or organization owning or managing rights over the resource. Marilyn McWilliams Is Part Of A related resource in which the described resource is physically or logically included. Black Student Center Oral History Project Black experience Black Student Center Oral History Project CSUSM history Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Oral Histories Description An account of the resource Video and audio oral histories can be viewed here. Histories are listed alphabetically by last name. Individual histories are indexed and transcribed and can be searched. Publisher An entity responsible for making the resource available California State University San Marcos University Library Rights Information about rights held in and over the resource <p>Rights to oral histories vary depending on the history. The library owns the copyright to some histories, and has license to reproduce for nonprofit purposes for others. Please contact CSUSM University Library Special Collections at <a href="mailto:%20archives@csusm.edu">archives@csusm.edu</a> with any questions about use.</p> Oral History A resource containing historical information obtained in interviews with persons having firsthand knowledge. Interviewer The person(s) performing the interview Judith Downie Interviewee The person(s) being interviewed Rick Blankemeier OHMS Object This field contains the OHMS Hyperlink (link to the XML file within the OHMS Viewer) https://archivesoralhistories.csusm.edu/ohms-viewer/render.php?cachefile=BlankemeierRick_DownieJudith_2025-01-03.xml OHMS Object Text This field contains the OHMS Index and / or Transcript and is what makes the contents of the OHMS object searchable in Omeka 6.0 Blankemeier, Rick. Interview January 3rd, 2025. SC027-067 01:28:35 SC027 California State University San Marcos University Library oral history collection CSUSM csusm Brewing industry ; Stone Brewing Company ; Belching Beaver Brewery ; Modern Times Beer + Coffee ; Microbreweries -- California -- San Diego County ; Brewing industry -- Quality control ; Brewing industry -- Accidents Rick Blankemeier Judith Downie sound BlankemeierRick_DownieJudith_2025-01-03.m4a 0 https://archivesoralhistories.csusm.edu/files/original/bd5e888c4de2b7cf6584dfe5ca3b1bcb.m4a Other audio English 0 Introduction Oral history of Rick Blankemeier on January 3rd, 2025 by Judith Downie, Special Collections Librarian at the University Library, California State University San Marcos. 0 150 Getting Started in Brewing Rick Blankemeier discusses his education as well as how he got his start in brewing through his wife who got him his first home brew kit. Brewing ; Home brewing ; Colorado 0 618 Quality Control Manager Rick talks about his work at Stone Brewery, Modern Times Brewing, and Belching Beaver Brewery as a quality control manager and the collaborative spirit of the San Diego brewing scene. collaboration ; brewing ; Stone Brewery ; Modern Times ; Belching Beaver 0 1038 Winning Stone's Spotlight Competition and Leaving Stone for the Director of Brewing Operations at Modern Times Rick talks about how he and Robbie Chandler won Stone Brewing's first Spotlight competition by creating Spröcketbier. After spending years as a quality control manager at Stone Brewing, Rick jumped on the opportunity to become a Director of Brewing Operations at Modern Times, another brewery in San Diego. He talks about the transition from one position to another and how he needed to reshape his way of thinking to encompass a larger picture of the brewing business. Manager ; Director of Brewing Operations ; Brewing ; Stone Brewery ; Modern Times Brewing 0 1751 Designing Spröcketbier's label and a Tribute to Matt Courtright Rick talks about how he came up with the Spröcketbier label design and how that gave tribute to Matt Courtright who lost his life in a forklift accident while working at Stone. That accident had a big impact on how Rick approached safety while working for Modern Times and Belching Beaver. Matt Courtright ; Label Design ; Workplace accident ; Workplace safety 0 2186 The Physical Toll of Brewing Rick talks about how the manual labor of brewing at scales like Stone, Modern Times, and Belching Beaver can have an impact on the quality of life and health of workers later on in life. 0 2301 Marketing Spröcketbier Rick talks about how he and Robbie Chandler were flown around the country to go to different brewing events and talk about Spröcketbier. Spröcketbier ; Work trip ; all expenses paid ; Brewing events 0 2746 The Impact of the COVID Pandemic on Brewing Rick talks about how the COVID-19 pandemic impacted the brewing industry in San Diego. COVID ; Pandemic ; Shutdowns 0 3537 Belching Beaver and International Relations Rick talks about being let go by Modern Times and going back to his roots as a Quality Control Manager at Belching Beaver Brewing. At Belching Beaver he developed relationships with Chinese distributers while educating them on the quality control process. international relations ; quality control ; Belching Beaver 0 4013 Leaving Brewing Rick talks about how both he and his wife decided to leave the brewing industry during COVID because of the poor treatment of service industry workers and the rocky ups and downs of the economy. 0 4254 Teaching at UCSD Rick talks about his time teaching at UCSDs Brewing Extension program. He started as a substitute instructor whenever the courses' primary instructor was absent and eventually became the primary teacher. UCSD ; Teaching ; Brewing Extension program 0 4736 Still Enjoying Craft Beer Rick talks about how he still enjoys the craft beer scene even though he is no longer involved with brewing. His favorite watering hole is Battle Mage Brewing in Vista, California. 0 Oral history Rick Blankemeier was a quality manager at Stone Brewery from 2010 - 2017. Rick and his colleague, Robbie Chandler, were the first to win Stone's internal brewing competition which was called the Stone Spotlight in 2014. Rick and Robbie's beer was called Sprocketbeir and it was brewed and distributed nationally as part of the competition. Blankemeier was also the Director of Brewing Operations for Modern Times from 2017 - 2019 and the Quality Manager of Belching Beaver from 2019 - 2022. He also taught a brewing course at UCSD. NOTE TRANSCRIPTION BEGIN 00:00:00.220 --> 00:00:06.264 And that, and send that to you later. So. Okay. Well, Rick, if you will start by introducing yourself and what you do now. 00:00:06.264 --> 00:00:20.065 Oh, okay. Um, yeah. My name is Rick Blankemeier. I am a, right now I'm the quality, one of the quality engineers at a place called Hydronautics, which makes reverse osmosis filtration membranes. 00:00:20.065 --> 00:00:22.925 Ah, So you're still kind of in consumable beverages in a way. 00:00:22.925 --> 00:00:25.675 A little bit, yeah. In like the water side of things, 00:00:25.675 --> 00:00:25.684 Uhhuh. 00:00:25.684 --> 00:00:53.195 Like we make desalination elements. And, stuff for wastewater treatment and, uh, dairy processing. That's like one of our big things we do is make elements to separate the curds and the whey in cheese making. So, but we do sell elements to breweries too. And, like Belching Beaver, I know buys them and Stone does for all their reclamation operations that they have there still. So, yeah we're pretty happy about that. 00:00:53.195 --> 00:01:01.244 Yeah. So are they any of them using your systems for the water that they're using to brew with? Or is it more for their reclamation? 00:01:01.244 --> 00:01:30.000 Uh. Both. Yeah. So we have different elements that, you know, perform differently. The--one of our elements is definitely better for just--brackish--we call it brackish solutions. It's basically filtering city water or even just like slightly heavier salt water. But then we have desal stuff, which they don't use, but then we also have wastewater reclamation elements that are more specialized for that. And like high pH environments. 00:01:30.000 --> 00:01:37.045 And certainly something that we need around here. With our abbreviated waters supplies, which, you know, yeah. I've grown up with. 00:01:37.045 --> 00:01:53.114 Actually most of our clients are customers are in the Middle East and India. Actually. It's like, where a lot of it's being used. We actually sell the desal elements to the Gaza Strip's desal plant for drinking water for all the Gaza folks there. So-- 00:01:53.114 --> 00:01:56.305 And there's probably a lot of that that's been blown up and ruined and-- 00:01:56.305 --> 00:02:06.444 Yeah. Well, they try not to target infrastructure like that Because it also feeds drinking water into other parts of Israel too. So, I think it'll, yeah-- 00:02:06.444 --> 00:02:09.693 Yeah. So there's some self self concern going on there. 00:02:09.693 --> 00:02:10.638 A little bit. 00:02:10.638 --> 00:02:10.875 Oh, man. 00:02:10.875 --> 00:02:12.884 Yeah. It's a pretty bad situation over there. 00:02:12.884 --> 00:02:15.568 Well, but that certainly is, is keeping you busy. 00:02:15.568 --> 00:02:16.104 Yeah, no, absolutely. 00:02:16.104 --> 00:02:19.895 So anyway, well, we'll--we're gonna start delving into your past. 00:02:19.895 --> 00:02:19.905 Okay. 00:02:19.905 --> 00:02:26.432 And of course, focusing on the brewing industry. But first, where are you from and what's your educational process or path been? 00:02:26.432 --> 00:04:05.625 Oh, okay. Yeah. Um, so I, my, both my parents were in the military, so we moved around a fair amount, but when I was younger, if I was gonna say like where I'm from, it'd be Colorado. And we settled down in Aurora when my parents were stationed there, and then they retired. Yeah, so we--I stayed there from basically ages, uh, six until we moved out here for work. But, uh, they--my education path's pretty similar, but I got in, I went to the University of Colorado at Boulder, and I did a combination master's, uh, a bachelor's/master's degree in chemical engineering with an emphasis on bioengineering. So I did a lot of, uh, actually it was specialized in tissue engineering. And then once I graduated, decided not to do anything with that and went into natural gas. Um, and so I did a natural gas plant and worked, you know, to set up a process for turning natural gas into hydrogen for fuel cell cars. And also for other hydrogen needs that a lot of other, you know, applications in the petrochemical business. So we'd sell hydrogen to other plants for that. And then, uh, I hated it. And so, my wife and I, well, my girlfriend at the time, now my wife, got me a homebrew kit and, uh, when I was kind of miserable and really enjoyed that. So I found a job out here, and that's when we moved out here in April of 2010. To work at Stone. And I started as a brewer and worked my way up to the quality manager there. 00:04:05.625 --> 00:04:09.844 Do you think it was advantageous to work as a brewer before you went into quality management? 00:04:09.844 --> 00:04:51.944 I think so. Yeah. Um, brewers, at least when I worked with them, I'm not sure if that's the same now, but they definitely respected you more if you worked on the floor. They called the office people, carpet walkers, a lot. And, uh, which they're--a lot of 'em are very necessary for the operation of business. But in terms of the amount of respect, they definitely respected anyone who was, you know, worked on the floor at least, and a recent amount of time, so like, and plus I had to be on the floor a lot, you know to help out with certain things. And, you know, I still enjoyed brewing, so I helped out with brewing a fair amount too. During that time. 00:04:51.944 --> 00:04:57.754 So going back to your home brewing, do you remember the first beer that you brewed? 00:04:57.754 --> 00:06:24.605 I think it was a red ale. It was just a, it was a, just a kit that came with, I think, their home brew kit that my wife got me. And so I brewed that up and kind of got hooked on that. I do remember, it was really funny though because like we just moved in together--this is in Colorado, and I needed shoulder surgery because we went on a rafting trip and my--I was like, try, I got--our boat got turned over in the rapids, and then I tried to swim for it and my arm, like, came out of its socket. So then I had to, I know it was pretty--and it was one of those things where it, uh, tore a labrum, so it was kind of loosey-goosey. So if I like stretched too much on it, it would just like pop out. And I was like, ah! So I eventually got that repaired. And so, my wife kind of helped me with my convalescence with that. But right before I got into surgery, I brewed a beer and put it in the closet. And it just went crazy and kind of, I think over pitched yeast on it, and it kind of just put like, all the clothes in there got like sprayed with yeasty beer, and then she's like, yeah--I was like recovering from soldier shoulder surgery. And she was like, "you clean this up now." So anyways, we had--we had a little rocky start to the home brewing thing, but she eventually-- 00:06:24.605 --> 00:06:26.086 Well, she stuck with you-- 00:06:26.086 --> 00:06:26.721 She did! 00:06:26.721 --> 00:06:27.770 You know, you learn not to over pitch your yeast. 00:06:27.770 --> 00:06:30.996 She got involved in the brewing industry too, so-- 00:06:30.996 --> 00:06:31.722 Oh, really? 00:06:31.722 --> 00:07:10.964 After that, and she was, uh, she was a tour guide at Stone for a bit and then she was the--basically the admin assistant for the brewing department for a few years. And then she left there to go work at Lost Abbey for a bit at the Confessional and, uh, what's it called? The--Cardiff. And was a bartender there for a number of years and really enjoyed it. So she's--she and I are both out of beer now. She's working as a dev test for medical device company in Carlsbad. So. I know. It's like, well, we're actually earning money now, that's crazy. 00:07:10.964 --> 00:07:18.132 Yeah. Well, yeah, you kind of touched on a--on a pretty common theme and you know, you do it for the passion. You do not do it for the income. 00:07:18.132 --> 00:07:19.725 No, no, no. 00:07:19.725 --> 00:07:35.754 You know, you're--I'm--we're watching all these breweries right now closing, and it's this, and, so many of 'em gone up for sale and nobody's buying 'em because they just, you know, they're, "yeah, I'm gonna pour all this money in and not make any, so, you know, can't do that right now. It's just not feasible." 00:07:35.754 --> 00:08:15.000 Yeah. I mean, I feel like probably from like 20--you know, 2006 to about 2018 or so, there was like this, I don't know, I feel like it was more of like a gold rush mentality. I'm sure you have better perspective on it than I do, but being in the industry, it felt like people were just getting into it and thinking that either they would make a pretty decent living on doing it, and they were homebrewers or whatnot, or they were trying to strike it rich somehow and it was felt like that, you know, if you got into this niche and did well, you can make a bunch of money at beer. And I don't think until it's like economies of scale bigger, you don't really make a lot of money with that. 00:08:15.000 --> 00:08:48.004 Yeah. You don't. Yeah. I mean, the margin is way too small on your individual glass or can of beer to be making a fortune until you go, like you say, the economies of scale. But, uh, that's something that a lot of people went into because they were making beer and all their friends--they had a passion for it. Their friends told them they were making great beer, you really ought to open up a brewery I'll put some money behind you and yet nobody really had a true business plan or an understanding, or especially when 2020 came around an allowance for some kind of crisis. 00:08:48.004 --> 00:09:27.065 Right! Yeah. Like a kind of a, you know, the emergency funds or like a plan for anything like that happening. Yeah. It was, um, I mean, that was how I actually wanted to get into beer in the first place, was that I wanted to like work at a brewery, so I knew what it was like. So, you know, when I asked, you know, friends, family, and investors for, you know, starting my own brewery one day, that I know what I'm talking about. And like, what I was expecting. And then of course, like after the years went on, I was like, I am, there's no way in hell I'm opening a brewery. There's so much work and there's so much capital in terms of all the stainless you have to buy and-- 00:09:27.065 --> 00:09:53.284 The hours you have to put in the headaches. I mean, the amount of legislation and just reporting and--oh yeah. My head swims when I look at all that stuff and just go, you know, and if you go into it because it's an emotional passion, be because it's creative. That is exactly the sort of thing that you don't do, don't excel at, hate, you know, things like that. But you were wise. You got into it and you saw what was going on and you said, oh, wait a minute. 00:09:53.284 --> 00:10:18.835 Yeah. I mean, it was fun and I really enjoyed, and I learned a lot and, you know, did a lot of work, especially on the quality side and learned a lot about what breweries should be doing in terms of quality assurance, quality control, and that I just wasn't seeing a lot of it. And the breweries that succeeded ultimately, like, had really good marketing and really good beer. I mean, that's essentially what it boiled down to. 00:10:18.835 --> 00:10:52.335 Well, and the good beer goes back to the quality control because there are a lot of the smaller breweries that don't really have the capacity to do really thorough quality control. They're doing the best they can, but it shows when the beer, you know, you've got this one beer that's one of maybe your staple beers that you've always got on tap, but it changes from brew cycle to brew cycle, which part of that is the ingredients change, but your quality control is where it's supposed to step in and say, "oh, wait a minute, this isn't what people are going to expect, and what do we do to fix it?" 00:10:52.335 --> 00:11:34.485 Right. Yeah. And that was kind of--and oh, I was the sort of defacto, being at Stone, and then later at Modern Times a little bit and--but also at Belching Beaver--at Stone, I was definitely like, I felt like the quality control person for all the breweries in the area because they would come, it's like, "Hey, Rick, there's this issue. What should I do?" And I'm like, well, you know, sometimes I'd be like, oh yeah, I'll maybe do this and this and see if it works and they're like, "Oh, it worked really good!" "Thanks Rick!" Uh, but then there were other times where I'm like, uh, dump it. I'm sorry, dude. There's not much you can do without that. Yeah. It's, uh, that's kind of SOL. I just, I would not serve that in any sense or form to you know, a customer. 00:11:34.485 --> 00:11:47.575 Yeah. I mean, and that's hard news for somebody, but really you're not doing in favors to say, hey, go ahead and try this and see if you can resurrect it when you just know is not gonna work. That's just, you know, that's not the San Diego spirit-- 00:11:47.575 --> 00:11:47.585 No. 00:11:47.585 --> 00:12:17.105 --San Diego. Everybody's been so collaborative with each other. That's one of the things, when we first started looking at founding the Brewchive®, I started talking to some brewers and they all said, oh, you need to talk to so and so, and you need to talk to so and so. And giving me all these names, of course, of people who I didn't know but it was just like, people really like each other. I would've thought in an industry where you're all trying to cover the same consumer base you'd be at each other's throats and that's not what San Diego does. Very different. 00:12:17.105 --> 00:13:22.085 No. And that collaborative spirit, I feel like is what really elevated a lot of other breweries and even with like collaborations and everything, it seems like that, it's like definitely an exchanging of information, but also just like better practices too. Felt like the breweries, like I know for sure that I went to other breweries, not even in San Diego, but other places and, you know, like Chicago or down south in like Atlanta and all that. And I saw see things, and I was like, oh, this is a really brilliant way of doing this. Oh, I'm definitely, you know, as our--after Mitch left Stone, Joel Grosser was the kind of brewmaster there, and he'd always say like, yeah, if you see like something at another brewery that was like, better practices, even if it's like just like safety related, or better cleanliness or whatever? Yeah. Steal that, steal with pride. He used to say that, and I was like, and he came from Anheuser-Busch, so I'm not sure--(laughter)--I'm not sure if that means anything, but I was like, yeah, steal with pride! 00:13:22.085 --> 00:13:24.004 Yeah. I like that saying. 00:13:24.004 --> 00:13:48.683 But, I mean it was about like, more about like seeing better ways of organizing things, cleaning things. Safety related, which I feel like is like every brewery would be like, yeah, no. like we understood that like a rising tide lifts all boats and everything. And we know that if a brewery was really bad, that would look--people, the average consumer, at least for the most part, we feel like doesn't really, like they lump all the craft beer in one, in like one bucket. 00:13:48.683 --> 00:13:50.485 Yeah. If one's bad, they're all gonna be bad. 00:13:50.485 --> 00:13:51.284 Yeah so that's-- 00:13:51.284 --> 00:13:51.524 That's not the way. 00:13:51.524 --> 00:14:24.000 So that's what we, I think we're trying to avoid and that's why I helped out so many other breweries with their quality control issues, was that, you know, (we) were at another company. They were like, oh, they're having quality control issues, good. So we're good. But then, yeah, I was actually encouraged at places like Stone and Belching Beaver to help out some other breweries with some of their issues as long as it didn't take away from my duties. But if it's like a phone call and be like, yeah, do this, do this, this, this, hang up, it's fine. And they didn't feel like it was like violating an NDA or anything along those lines. 00:14:24.000 --> 00:14:42.325 Right. Did you find much opportunity with all your, with your working to go visit other breweries? That seems to be a real constant around San Diego is a lot of the brewers, front of house, back of house, whoever they go and they drink at other breweries as well, you know. It's not like, oh, I gotta spend all my money at my own brewery. I'm gonna go visit everybody else's and find stuff I like. 00:14:42.325 --> 00:15:19.485 Well I feel like it was actually the opposite, is that we didn't wanna spend any of our money at our own brewery because they weren't paying us enough, and then we'd give them back our money. So, yeah. I mean, me personally, I would always drink other people's beer. I would only like bring, you know, the free beer I'd get at Stone, just because I'm like, here, have some beer from Stone. And it was always polite whenever you went to other breweries is to bring gifts of your own beer and everything there. And then they would also in turn, give you free beer and like a tour of the place. And you get to see everything and that was, kind of that it was like a cultural exchange, it felt like. 00:15:19.485 --> 00:15:41.884 And you never know, you might wind up working with those people at some point too because there's so much cross pollination and job jumping for whatever reason within the local breweries. But then again, being collaborative and getting along with people, leaves those doors open where if you've always talked bad about another brewery, well, they're never gonna hire you if you did need a job somewhere else. You know, that's just not gonna happen. 00:15:41.884 --> 00:16:42.215 Although I have to have a confession that I did talk badly about Modern Times when, um, because Jacob McKean worked at Stone. And, I just, I--full like, you know, full confession. I was not, I did not enjoy him as a person in the very brief instances we worked, because he was on the marketing side, I was on the brewing side, but then he came in and did like, you know, some videos of like, me working the lab you know, the marketing stuff and he's like, you still write all this down? Like, why don't you use like spreadsheets and everything? I'm like, well, I do. I double enter. So then if I lose one or the other, like if you know, the shared drive fails, then at least I have like the paper copy of it because this is all important stuff in terms of quality control. If I can't look back and see like, oh yeah, this had this bacteria in it then, and then something happens, or, you know, it gets in a fire or lose all the saved data, then I don't have that reference to come back to. 00:16:42.215 --> 00:16:44.187 Or if you're walking around with a laptop and beer gets spilled in it. 00:16:44.187 --> 00:16:54.235 Which happens a lot. Yeah. So, I don't know. I just, I wasn't a fan of him. But then later on, I, uh, you know, when I applied for the job, I was like, oh, okay. I think he's kind of gotten a little bit less snooty. A little bit. 00:16:54.235 --> 00:17:10.755 Well, you know, and you know, when it's put to you in a certain way, sometimes your hackles just raise. I mean, it's like you're attacking the way I do things. And it works for me. So, you know, great. If it doesn't work for you, fine. But, so yeah. First impression sometimes. 00:17:10.755 --> 00:17:20.884 Yeah, I know. But in general though, I enjoyed the Modern Times beers. When the opportunity for a director brewing operations position opened up, that's where I went to it. 00:17:20.884 --> 00:17:25.164 Because that was, that would be a step up from where you were at Stone at the point. Right? 00:17:25.164 --> 00:17:58.865 Yeah. And I didn't really have a good--once I got to be Quality Manager, they kept putting people above me from outside from, usually from Anheuser-Busch. And, I was like, well, I don't really have a good career path. And even my boss at the time was like, when I put in my notice, he's like, "yeah, you know, it's, I don't see--I understand you don't really have like a path for growth here anymore." I'm like, yeah. 'cause you got, you've got where I wanted to go. But anyways. But after that, that's where I went to Modern Times for a little bit. It was only there for about two years before I went to Belching Beaver. 00:17:58.865 --> 00:18:08.345 So well before we leave Stone and jump to Modern Times and your experience there, of course, you know, you with Robbie Chandler--now, who is Robbie? 00:18:08.345 --> 00:19:06.983 So Robbie was the warehouse lead at Stone. He was the kind of the--he was the forklift jockey, the guy unloading the trucks. I think eventually became the warehouse supervisor there. But, you know, he was the guy, just big personality and just a bear of a man, big old beard and everything, and he and I just really got along well together. The funny thing was--is that when they announced that if you wanted to be part of the Spotlight competition you pair off with, you know, whoever you wanted to do it with. And so it came down to it. I was like, I signed up for it and then I was like, who do I want to brew with me? Oh, Robbie said he wanted to brew with me. And so I was like, Hey, Robbie, you want to come? He's like, oh, yeah, no, I'll brew with you. And I didn't realize that he had another partner that was already set up, so he just totally like, ditched that, that group, and then came over to my side and people were angry. It's like, I didn't, I didn't know. I just asked him. 00:19:06.983 --> 00:19:08.684 Yeah, yeah. You didn't poach him! 00:19:08.684 --> 00:19:15.085 I know I didn't, I had no idea. He didn't even tell me that. He was like, no, I'm with you on this one. So. 00:19:15.085 --> 00:19:22.384 Well. If he had been talking to you about brewing with you and that, that was the opportunity, I can kind of see why, but yeah, I can see feelings being being maybe a little bit hurt there too. 00:19:22.384 --> 00:19:34.525 And I mean, and bless Robbie, he's got such a good personality and such a, he was very jovial. He just didn't know as much about the beer brewing process as I did. So, you know, I basically-- 00:19:34.525 --> 00:19:36.204 He, he had not been home brewing then? 00:19:36.204 --> 00:19:52.434 He did a little bit of home brewing, but it wasn't like when we were coming up with a recipe, you know, I was just like, Hey, just feel free to jump in if you want, change anything. But I was thinking like, let's do something different, something kind of off the wall, at least-- 00:19:52.434 --> 00:19:53.674 Very Stone that way. 00:19:53.674 --> 00:20:17.404 Yeah. And let's do a black rye kölsch. And he is like, yeah, that sounds good. I'm like, no notes or anything? He's like, no, let's just do it. And I was like, okay. All right. So I guess we're doing a black rye kölsch. Sure. And we spent most of the other time talking about what we'd name it, and we were both fans of SNL and the sprockets skit that Mike Myers was on when he was on SNL. 00:20:17.404 --> 00:20:18.525 Boy, I don't even remember that one. 00:20:18.525 --> 00:20:23.684 Uh, it was like, um, the German ones. He's like, "Velcome to Shprockets, My name is Dieter," you know. 00:20:23.684 --> 00:20:24.674 Oh, okay. The Dieters. 00:20:24.674 --> 00:20:44.884 Yeah. The, yeah. And he is like, yeah, "Vould you like to touch my monkey?" You know, stuff like that. And I guess that's what with my German last name, he (was) always like, um, he's like, no, Rick, I do not to touch your monkey. But anyways, we were all goofing around and kind of riffing off each other and doing these silly little bits, but that's what we wanted to call it Sprocketbier. 00:20:44.884 --> 00:21:07.065 Okay. Okay. Well then that explains the name. I'll have to go back. And probably on YouTube there's some of those old, and rewatch those 'cause, it's been, it's been so, so long. So when you were designing that beer, did you have test batches that you made? How much time did you have to prepare for the competition and it-- 00:21:07.065 --> 00:21:21.204 We made one test batch before we brewed the kind of scaled up one on the small system at Stone. So I did, you know, we did that at Robbie's house 'cause he had a better house for that, to kind of brew on there. So we just did once. And-- 00:21:21.204 --> 00:21:24.355 Your wife probably wasn't real happy about you maybe having beer in the closet again. 00:21:24.355 --> 00:22:22.025 Well, she, uh, she was fine with it after that. We'd have better areas to store things at that point. But, yeah. But we brewed one batch of it, and it came out pretty well. We made--I made some adjustments to the amount of Carafa malt, which is like, that de-bittered black malt. We'd add to it. But after that, we just kind of scaled it up to the small system and brewed it. And yeah. It was Robbie and I kind of on there with the--under the supervision of Steve Gonzalez, who was the small batch manager. I think he still is at Stone, at this point. But, uh, yeah, no, we brewed that. And really, I was hoping to do well, like come in like the top three, but I really didn't expect to win on that. Well 'cause everyone else was like doing IPAs, like fun or other kinds of like, fun kind of Belgian-style beers. And I wasn't really expecting to actually do anything too revolutionary with it. 00:22:22.025 --> 00:22:23.724 Who were the judges, do you know? 00:22:23.724 --> 00:22:27.904 Yeah, it was Greg, Steve and Mitch. Yeah. So. 00:22:27.904 --> 00:22:28.859 The highest level. 00:22:28.859 --> 00:22:29.815 Highest level. Yeah. It was-- 00:22:29.815 --> 00:22:32.914 There was nobody to go to if you wanted to contest the results. 00:22:32.914 --> 00:23:54.924 Well, I mean the whole concept of the Spotlight series came about from sort of the amount of unhappiness of the brewers of not having ways of being creative. So, I think it was in 2013 or 2012 or 2013, they did like the first employee survey. And, they did like a kind of a presentation on that and for everyone, and kind of understood that like there was a lot of unhappy people working at Stone at the time . And, the brewers more specifically were very unhappy with the lack of creative control that they had, which is, I mean, looking back at it, I'm like, it's, you know--it wasn't necessary. I don't know, like it was, we had a lot of really talented brewers. Very, you know, very talented brewers. And I think that they thought working at Stone that they'd get a chance to do a lot more of the creative stuff. And then they did like the creative casks thing where they would like pull beer off into a cask, do cask conditioning and add different ingredients to the base of our core lineup of beers. And that was fun. But then they also wanted to make something that could potentially do well for the company in a national release. And that's where the Spotlight series kind of came in. 00:23:54.924 --> 00:24:06.055 Yeah. There's that tension between personal creativity, what's gonna be marketable, and how many people wanna participate, and how sustainable a program like that actually is. 00:24:06.055 --> 00:24:16.325 Right. And I think that, you know, I'm sure if they reflected on it, they would've gone with a much smaller batch, and-- 00:24:16.325 --> 00:24:17.884 Well, how big was the batch? 00:24:17.884 --> 00:24:41.590 Um, so, I think it was three fermenters for it, which is pretty good for nationwide release at the time, based on the distribution network. So that was, and each batch was about 350 barrels after filtration. So 350, so 700 and about just about a thousand. 00:24:41.590 --> 00:24:42.117 Yeah, Over thousand barrels or more. 00:24:42.117 --> 00:24:44.799 Yeah. And so, yeah, they, that's what they did. Of course-- 00:24:44.799 --> 00:24:45.581 That's big. 00:24:45.581 --> 00:25:24.355 Next year was only two fermenters, and then the year after that was only one fermenter as far as from what I remember. But they wanted to, I think, to keep doing a little bit of that in case like something, you know, like a hit happened. Ballast Point, that was the reference of it 'cause Ballast Point had their Homebrew Mart. And they would brew, you know, a few beers and I mean, obviously that's where Sculpin came from. That's where some of their other hits, uh, Indra Kunindra. That weird curry beer that they made that actually did pretty well came from that system. So Stone wanted something similar, I think as like a sort of incubator for interesting, you know, a potential beer that could do well for them. 00:25:24.355 --> 00:25:50.674 Yeah. 'cause I'm thinking, I'm not clear on the date on this, but the American Homebrew Association competition, that Stone sponsored, and then they would take the winning beer and, you know, it's like Chris Banker Xocoveza. Um, Ken, now his name escapes me right this minute. I can see his face in my head! But, you know, uh, Ken did the, um, he always wears Hawaiian shirts, big guy with a beard. 00:25:50.674 --> 00:25:51.815 Oh! Um-- 00:25:51.815 --> 00:25:53.743 I'm just blanking on his name and-- 00:25:53.743 --> 00:25:56.375 Yeah. The coconut porter? 00:25:56.375 --> 00:25:58.265 Yeah. So he did that. And, uh-- 00:25:58.265 --> 00:25:59.835 Yeah, I know you exactly what you're talking about. 00:25:59.835 --> 00:26:06.334 Yeah. And so Mo-J's come out of that, you know, so there've been beers that have come out and like Xocoveza now is a staple. 00:26:06.334 --> 00:26:06.875 It is. Yeah. 00:26:06.875 --> 00:26:16.704 I mean, that really, that went over very well. But I'm not sure when those beers started as opposed to the Spotlight series. 00:26:16.704 --> 00:26:41.944 Yeah. So, the Homebrewer competition stuff was at the same time. I mean, I started in 2010 and we did the first, I think the first of the Homebrew was Ken's beer. And that was the year before, I think in 2009. And then we did all those collaboration series as well. with like Jolly Pumpkin and Firestone and all those other ones. So-- 00:26:41.944 --> 00:26:41.954 Yeah, Dogfish Head-- 00:26:41.954 --> 00:26:43.243 There was always these-- 00:26:43.243 --> 00:26:47.484 There was, I think, was it Dogfish Head, Stone and, you know-- 00:26:47.484 --> 00:26:48.412 Victory. 00:26:48.412 --> 00:26:51.000 They would do like a triangle--Victory. They would do triangle along the, along the bottle. 00:26:51.000 --> 00:26:54.145 That was the Saison du BUFF. 00:26:54.145 --> 00:27:06.724 Each year the position of the breweries would switch around. I mean, 'cause I've got a lot of those bottles from Greg and going, what's the difference between these two bottles? Oh, wait a minute. Stone's on the top now Dogfish Head's at the top now at the apex. 00:27:06.724 --> 00:27:11.164 Yeah. Saison du BUFF. That was kind of one of Greg's fun collaborations with-- 00:27:11.164 --> 00:27:13.365 Yeah. Then the wOOtstout. 00:27:13.365 --> 00:27:33.365 wOOtstout. That was fun. I got to meet Wil Wheaton because he was a homebrew nerd at the time. He's now sober. But, he came in in the lab and was like nerding out. And I told him, and he actually brought some of his homebrew. And then I ran it through our alkalizer, which measures alcohol content so I could tell him what his alcohol and everything was. 00:27:33.365 --> 00:27:33.993 Oh, very good! 00:27:33.993 --> 00:27:35.483 Yeah. It was a lot of fun. 00:27:35.483 --> 00:27:40.085 Yeah, I didn't understand how Wil Wheaton had gotten into that, but, you know, if he homebrewed, then yeah. That would-- 00:27:40.085 --> 00:27:46.285 Yeah. I think it was he homebrewed and kind of, you know, I think probably got approached by Greg or something like that to make-- 00:27:46.285 --> 00:27:47.000 Or he approached Greg at a festival who knows. 00:27:47.000 --> 00:28:21.325 Or something. I forgot what it was, but yeah. Yeah. So that was, that was a--that was a real fun part of the process. Like that was what kind of kept me going on, was meeting these really cool people, not only from like Wil Wheaton, all them, but from other breweries as well. On these collaborations, kind of like, just talking shop about how they did things differently, how we did things differently. You know, I was--I've always been kind of that person that wants to expand my horizons or best practices. I'm like, oh yeah, that makes total sense! Why aren't we doing that? You know? 00:28:21.325 --> 00:28:23.464 Yeah. Steal with pride! 00:28:23.464 --> 00:28:24.891 Exactly. Yeah. Exactly. 00:28:24.891 --> 00:28:32.460 But yeah. Yeah. I mean, people should always be learning in my book, but, oh, yeah--Uh, so, Spröcketbier won first-- 00:28:32.460 --> 00:28:34.983 Yeah. It did, 00:28:34.983 --> 00:28:44.355 And then you brewed over a thousand barrels of it. And, you know, that's a lot of gallons of beer. So, you need to promote that! 00:28:44.355 --> 00:29:16.884 Well, yeah. And I, and that was, uh, there was--actually you can look on YouTube. We actually did some little videos. At least the marketing team did. Tyler Graham was the I think, head--no, I don't think he was head of marketing, but he was kind of the head videographer and creative presence there. He did a really good job with us. Actually, one of the fun things that we ended up doing was actually being very involved with the making of the label. 00:29:16.884 --> 00:29:19.365 I was gonna ask, how was the label designed? 00:29:19.365 --> 00:29:43.404 Yeah, actually, I'll show you. It was, um, for the--so the Monarose, who was actually a wife of one of the brewers came in and we wanted to do like, homages to the other brewers there. So we had this whole entire like, side of the label here. And all these have like little, I guess homages or-- 00:29:43.404 --> 00:29:44.454 References of some sort-- 00:29:44.454 --> 00:29:45.714 References to people who worked at Stone. 00:29:45.714 --> 00:29:49.484 Yeah 'cause there's a rooster. There's a couple of profiles. Well. 00:29:49.484 --> 00:29:50.994 Yeah. Well, that's us. Yeah. 00:29:50.994 --> 00:29:53.404 Okay. Because I was gonna, I'm not quite sure who that-- 00:29:53.404 --> 00:29:55.065 That's Robbie. That's, that's me. 00:29:55.065 --> 00:29:55.505 Okay. 00:29:55.505 --> 00:29:56.565 And then, so. 00:29:56.565 --> 00:29:59.845 Powell, and it looks like a little space--spaceman helmet or something? 00:29:59.845 --> 00:30:27.000 So one of the brewers we had, his name was, well, his nickname was Rooster and he's actually brewing down in Mexico right now. But he would just, like, we called him Rooster because he would just be like, "what's up Rooster?" And like, and he would just caw at us. So we wanted to have Rooster there. One of the other brewers, I don't know, we almost considered him kind of like our mascot 'cause he really--I love the guy. Robskie 00:30:27.000 --> 00:30:28.404 That's the letter bit. 00:30:28.404 --> 00:30:28.785 Yeah. 00:30:28.785 --> 00:30:29.317 The "S." 00:30:29.317 --> 00:30:39.657 He'd always just like, like a finger up and be like, "Hey, money, how's it going money?" And he had like a higher-pitch voice. And so we would--so that's a reference to him. And then-- 00:30:39.657 --> 00:30:41.745 Pow is? 00:30:41.745 --> 00:31:17.164 Is for, oh gosh, I'm so sorry. I'm, uh, it's Cecil. Cecil. He's still there. He just, he was just like, pow! Because he'd always like make it like he's gonna, you know, punch you in the dick. And so he, that's where we got that from. And then this is a reference to Steve Via, who was another brewer there. And we used to draw these, like, he used to draw these stupid little faces, 'cause that's what he kinda looked like. And he'd draw these stupid little faces called, we called 'em Steve Heads, on like the whiteboards everywhere. 00:31:17.164 --> 00:31:19.005 Steve was here. 00:31:19.005 --> 00:31:28.525 Yeah. And then, we had a little tribute to the brewer that, uh, Matt, who lost his life at Stone on the forklift accident. 00:31:28.525 --> 00:31:30.194 Oh yeah. That's the hand with the finger pointing up. 00:31:30.194 --> 00:32:05.285 Yeah. With that, with the same tattoo that we, a bunch of us ended up getting on the finger right there. Because he, it was kind of a jab at him too in a playful way, is that he recently got a--he was very religious and had some Bible quotes tattooed on his bicep. But he was like, he over-ellipseed. And we'd make him fun of him for that. It's like, that's permanent, you know, on there? So then, but that's what we all ended up getting. 'cause he, instead of just doing the dot, dot dot, he'd do dot space, dot dot and so that's what we ended up doing for that. 00:32:05.285 --> 00:32:08.515 Well that's really, really sweet that he's memorialized there. 00:32:08.515 --> 00:32:50.525 Well, and then the burning roses was actually his submission. He actually ended up being able to, um, we, oh--so Chris Ketchum down at Liberty Station, he wasn't able to brew it 'cause he passed away before he was able to brew it on the system. But they made a bigger batch of this and like another couple, like three fermenters full to honor Matt Courtright for that. So that was actually his submission for the Spotlight series. And so he and I--I think it was Jason was his brewing partner on there, but yeah. So they brewed this and it was, it's super tasty. It's really good stuff. 00:32:50.525 --> 00:33:01.954 No, and that's very, very touching because I knew somebody had lost their life on the work floor, but hadn't really delved into who it was or what had happened or anything. 00:33:01.954 --> 00:34:20.525 Yeah, it was, you know, it was that--it was 2013 and it was that time at Stone where we were growing really rapidly and there was where the bottling line used to be, they moved that down to the new packaging hall that was just built. And then they set up a--it was just an empty area there. So it wasn't really, people didn't really forklift around that area very often. So they weren't really aware of where the pillars were. The support pillars. Because there was equipment in the way during that time, but it was a good, convenient storage area until we actually ended up filling it up more with fer--more fermenters. And he wasn't-- you know, looking back on it, at the time it felt like it was a result of Stone growing too fast, not caring about the employees, et cetera, et cetera. But really looking back on it, it was a lot of unfortunately bad decisions made by Matt. He wasn't wearing a seatbelt. There were some drug use implications. I'm not exactly sure if that was the case or not, but I mean, regardless of what he was doing, it was super tragic and he ended up, pop--you know, transporting a chemical drum, turned too fast with his forks up, which is still a bad idea. 00:34:20.525 --> 00:34:22.405 Oh, that's gonna throw your balance off. Yeah. 00:34:22.405 --> 00:35:33.764 He hit the pillar, tumbled over. He tried to jump out. That was also a no-no. So there, like, there was a series of mistakes that happened during that point that if he would've done one of those things, it would've, at least he might--he would've gotten hurt but he wouldn't have died. And, so it was really unfortunate, but we all were devastated. There was so much good talent there that ended up leaving over the next year and a half pretty quickly. I mean, that was other reason why the Spotlight series was kind of, you know, I think it was gonna dwindle down pretty quick because there was just a lack of involvement there. But I mean, we, the brewers that were involved in the Spotlight series, one was Hollie (Stephenson), she ended up being the brewmaster at the new Guinness facility in Maryland. Left to do that. Chris Baker, he ended up being the brewmaster at Mother Earth. Casey (Harris), he's now the co-founder and brewmaster at Topa Topa up in Ventura area. I mean, there was so many really awesome brewers that went on to do better at the brewing industry and just great things. Yeah. And it was just hard to lose all those folks. But losing somebody like that at work, I mean, that's-- 00:35:33.764 --> 00:35:34.795 That's very hard. 00:35:34.795 --> 00:36:02.164 Yeah. It's it at like Modern Times and, uh, Belching Beaver, after I left to work for those places, I always harped on safety as a huge thing because I saw what it did. When you, you know, someone gets seriously hurt or loses their life at the place, it just destroys morale. And I mean, really from some of the people that I still talk to at Stone, it really didn't recover until very recently. And that was only because I think Sapporo bought them and kind of changed-- 00:36:02.164 --> 00:36:06.204 There was much going on. It's kind of like, you know, you--you're looking forward. 00:36:06.204 --> 00:36:07.364 Yeah, exactly. Yeah. 00:36:07.364 --> 00:36:13.222 Yeah. But you still wanna remember Matt. That's, that's just very, very important. But yeah. 00:36:13.222 --> 00:36:14.110 Yeah! 00:36:14.110 --> 00:36:25.025 That's Wow. That, yeah, people don't think about what goes on behind the taps. You know, that back of house stuff, the brewery operations are--things can happen. 00:36:25.025 --> 00:36:40.275 Oh yeah. No, it's dangerous back there, especially in big operations. That's why it costs so much to run a big brewery, is the automation that needs to get involved with that. Because you can't do all this just with the, your, you know, strength of your back in terms of labor. You gotta, you know-- 00:36:40.275 --> 00:37:23.715 Well, I have said, because I helped brew the last batch at Chuckalek with Sam (Samantha) Olson. It was a Pink Boots blend, and I'm a "pink booter," so I went out to help Sam and of course it was horribly hot that day and their little tiny operation. And I was going, it's hot, it's heavy, it's sticky, it's awful. I--this is a young person's job. My toes are near flame, I don't like this. But at least you know it, again, it gave me that view into the brewing process. So I had more appreciation for what brewers actually do. But I went, this is definitely a young person's occupation. And not forever because boy, your back is gonna give out eventually. I don't care how much automation you have to help you, there's still a lot that is just simply manual labor. 00:37:23.715 --> 00:38:20.704 Yeah. I mean, I--actually it was interesting. My wife is now working in the medical device industry. But one of the--she actually got to observe a surgery because her company does back surgery equipment and like procedural stuff and everything. And one of the people that was there was someone who worked in the warehouse most of their life at Wyeast who you know, they make the yeast that a whole bunch of breweries use and everything. And yeah it's just his spine was messed up from all the work that he was doing, from that. And I've just seen, so like the--how this amount of manual labor really does wear someone down. You can see somebody, or like, wow, that person has to be like 50 years-old and ends up they're like just coming out of their thirties. You're just like, ooh. That's a lot. That's why I was glad to where I was kind of doing stuff in the lab most of the time. If I wasn't jockeying a desk. So, yeah. 00:38:20.704 --> 00:38:39.105 Now, before I asked you a qu--I need to make a note to myself here about, uh, hopefully that word will remind me what I want to ask you, but I still wanna ask, because you said that after the beer was bottled, you've explained the labeling. You went on a promotional tour. 00:38:39.105 --> 00:39:53.344 Yes. Yeah. That was the real fun part was like over the course of about two months, like we'd go to a location for like a weekend or whatever and then fly back and then do that about three or four times. And, yeah, we went to try to hit all the major hubs. So we did like obviously a promotional thing here. Or at Liberty Station and also at Escondido. Went to Seattle, Atlanta, Cleveland and Philadelphia. From all these places. And so we'd made up with the Air District Sales Manager there, and they would take us where they would want us to, you know, sometimes it was a bottle shop, sometimes there was like a, you know, event happening or whatnot. And that was really super fun. Especially at that time. Because you know, Stone paid for everything, so it was like, okay, it was, you know, making as little as we did at the time, it was nice to go on kind of an all expense, essentially paid tour of these like, you know, places and either have the sales reps or Mitch's credit card kind of pay for everything. So it was--it was a lot of fun. Like Robbie and I got into some really good places, met some really good people and-- 00:39:53.344 --> 00:39:56.525 Did you have to spend a lot of time explaining the beer? 00:39:56.525 --> 00:40:55.954 A little bit. I mean, like, between you and me and the recording, if you tasted a black rye kölsch, and you're familiar with beer styles, you're like, wow, that tastes exactly like a Schwarzbier. It is a Schwarzbier, basically. It's, uh, we wanna make something that's low alcohol, or lower alcohol. I think it was like five point a half percent. Yeah. 5.4%. And so it was something that we could probably drink a lot of during the sales tour and not get too schnockered during that time, and, but yeah, no, we--we did a lot of explaining of the beer. We did, you know, to--we wanted to make it a little bit more unique with using kölsch yeast instead of like a lager yeast. Because I don't thi--at that time, they would've, uh, I think Mitch would've been like, we're using ale yeast for this because it's gonna, we don't want it to sit in a month in, you know, in these tanks. So using the kölsch yeast, that's why I picked kölsch because it turned around much quicker. 00:40:55.954 --> 00:40:57.905 Yeah. Yeah. 00:40:57.905 --> 00:41:13.000 And I like rye. Rye is like one of my favorite grains, so. And I like, kind of like the idea of like using Carafa malt, which was originally designed to use in Schwarzbiers in Germany as a de-bittered black malt so you don't get a lot of the flavor of the malt, of the black malt, but you get the color. 00:41:13.000 --> 00:41:15.945 Right. Okay. 00:41:15.945 --> 00:41:16.644 So, yeah. 00:41:16.644 --> 00:41:18.585 Very interesting. 00:41:18.585 --> 00:41:33.275 Yeah. So we did all that and journeyed around the place and did--we had a, it was a place in Seattle where we did--we chugged boots of this beer. It was like a race and so-- 00:41:33.275 --> 00:41:34.684 Good it was 5.4%! 00:41:34.684 --> 00:42:08.885 Yeah, I know. I was getting kind of, I was definitely getting a little tired of all that after, at the time. But I mean, I wasn't. The traveling part was a lot of fun, especially since they always took the--to their best accounts and their--they were just geeking out that they had brewers there to kind of help like promote it. And people came up and asked us a bunch of really good questions about the process and you know, what--how everything is, how we're doing, you know? And what do you do for all this? How, how does this work on a scaled up process, all the geeky homebrewer questions that come our way. 00:42:08.885 --> 00:42:12.992 Yeah. Well, and it also, you know, it humanizes Stone. I mean-- 00:42:12.992 --> 00:42:13.335 Oh yeah. 00:42:13.335 --> 00:42:35.795 Stone has become such so mythic, you know, with the gargoyle and everything else. That to actually have brewers there and real people there from Stone representing Stone. It's not that big mega monolith that the bigger beer brands are, that you don't know who those people are, and they--they're so distanced from the brewing itself that you don't feel the connection. 00:42:35.795 --> 00:43:00.281 Well, and to kind of expand on that, at the time, Greg was very much the face of Stone. And people--and Greg had a kind of polarizing personality, still does, I think. But when you get to talk to with him one-on-one, he is like a super nice guy. Little bit awkward, you know, on that interpersonal basis, but when you get him in front of a camera or in front of a crowd, he turns into the "arrogant bastard" essentially the, you know--we joked around that it was like the Greg-face effect, back in the early days. 00:43:00.281 --> 00:43:16.125 I've seen a reference somewhere to Greg-face. I don't remember where it was-- 00:43:16.125 --> 00:43:54.195 He just had like a open mouth, like ahhhhhhhhh, and that was like his, you know, he's angry about, you know--was it, he's angry about making sure people have good beer or something like that. I don't know. It was marketing around him and I don't think it really landed as much as he was hoping it would land. But, I think part of the pro--but I think that was part of it was when you got the brewers out there, we're just, you know, normal people making beer and really enjoying it. And I think the crowd and people really enjoyed, like actually seeing that there was actually normal people working there. We're not all just like raging maniacs. 00:43:54.195 --> 00:44:10.605 Well, and that's the whole thing about craft beer is it's, you know, there are people and personalities behind it as opposed to anonymous, everything's automated production, so people who want that human interaction, that human touch or, you know, craft beer is really-- 00:44:10.605 --> 00:45:34.394 Literal blood, sweat, and tears going into this beer. I've seen it. It grossed me out, but I've seen it. No, it's, um--but yeah, no, it was--I think that was a big part and I think that's why like the cask events we did at the Escondido restaurant location and also at Liberty Station, the wOOt Fest. And when we released it during Comic-Con and we would make different casks and different beers with like, celebrities or like the minor ce--like kind of like geeky celebrities. That was fun and people I think really enjoyed seeing the brewers kind of working together with that instead of just being like you're saying against like a faceless monolith of a company, there was actually real people that work in this. You know, the ones working actually, like destroying our bodies to get beer to you. You know, and it's--that's a big part of it. I mean, that's why we were really focused on safety pretty hardcore, obviously after Matt's passing because of everything. And it was, uh, it was a big, you know, it was a big wake-up call for I think craft beer in San Diego in general because there was so many people that either knew Matt or knew about him. And then there was obviously like kind of self-reflecting of like, whoa, what if somebody died at our brewery? I mean, that was--that'd be devastating. And they saw that, so. 00:45:34.394 --> 00:45:41.580 Yeah. And that's part of the maturing of the industry is accepting that things aren't always going to stay the same and bad things can happen. 00:45:41.580 --> 00:45:42.686 A hundred percent. 00:45:42.686 --> 00:45:45.684 And it could happen to you just as easily as anybody else. 00:45:45.684 --> 00:46:22.045 Yeah. And like COVID was a big, you know, that was a huge, uh--I think the way I like to, at least I've thought about it and the way that it kind of looked to me was an accelerating event, meaning that it kind of accelerated the, you know, whether a brewery was gonna do well or--Like, you know, I think unfortunately a bad example, or a good, bad example would be Iron Fist. Iron Fist was kind of trailing off there for a bit, but after COVID it was just pretty much done. You know, it kind of accelerated that. I think if COVID didn't happen, they would've limped along for a couple more years, maybe. But I feel like-- 00:46:22.045 --> 00:46:22.605 Hard to say. 00:46:22.605 --> 00:46:25.804 Yeah. I feel like COVID kind of accelerated that. 00:46:25.804 --> 00:47:08.434 I--well, I think it did for a number of breweries, but then we also had a whole bunch of breweries that were in process. They would already, you know, bought--things were already ordered and stuff like that. So it was, well, either we dump everything we've done so far and just take this massive loss--or hope, because who knew how long COVID was going to last, you know, people took the gamble and unfortunately now those gambles and the loans and everything else, they're starting to catch up with everybody. So we're seeing this horrible downturn right now, which just breaks my heart. Every day it seems like there's somebody else. I'm just like, no, not another one! But, you know, if you prepared properly or through the luck of the draw, whatever, some are gonna make it and some aren't, unfortunately. 00:47:08.434 --> 00:47:08.445 Yeah, absolutely. 00:47:08.445 --> 00:47:30.804 So again, the maturing of our industry locally. And I think that if we looked at other regions, we'd probably see a lot of the same thing. Areas that became hotbeds of brewing before we did in California or whatever, we'd see that they've gone through the same sort of cycle, so it's not just us, so that it just, we're here. So it really hits us hard. 00:47:30.804 --> 00:47:42.445 Well, yeah. And, San Diego is such a tight-knit brewing community too. It's like, you know, you hear about, it's like, oh, did you hear that? Rouleur closed. Did you hear about this? And you're like, oh, yeah, I met all those guys. I know them. 00:47:42.445 --> 00:47:57.635 Yeah. I went to Rouleur's last day and, you know, Tomme Arthur was there, Paul Sangster was there, Chris Banker was there. I was seeing all these people that, you know, haven't seen 'em recently, for whatever reason. And it was kind of like, well, it's great to have an old home week, but it's a terrible reason to have an old home week. 00:47:57.635 --> 00:47:59.804 Right. I know. 00:47:59.804 --> 00:48:22.034 So, yeah. But we--we'll pick up and move on, I guess. So speaking of moving on, the little note I made to myself was, when I've been over at Stone, I have been stunned by the speed at which everything's bottled. And I understand that stuff is pulled off the line like every five minutes and checked for quality control? 00:48:22.034 --> 00:48:23.744 Mm-hmm. 00:48:23.744 --> 00:48:29.125 How do you manage it at that speed? I mean, that was just stunning to me. 00:48:29.125 --> 00:48:54.885 Um, I mean, I've seen it happen where there's like times where I went to like, on a tour of the Budweiser facility up in Van Nuys. And they run about twice as fast, if not three times as fast as what Stone does. It--there was a guy on the line, just like looking around, like, oh, looks at the time, says it's about time for collecting a sample. And you just (makes a "tchew" sound) and it just, it's like just second nature to them. He doesn't even do that. 00:48:54.885 --> 00:49:06.844 But then you've still gotta run it through the process. And what if it's bad? What if you do have to pull it? How do you find it? In all that stuff that's already, you know, all this other stuff's gone through in the time it took you to do the quality check. 00:49:06.844 --> 00:51:35.465 Well, I think that's the thing about most beer issues, at least from, like non-sour beers. Like non-barrel-aged sour beers is that if there is an issue, then that's why you drew a lot of--you try to find the quality issue earlier on when it's less expensive to do something about it. So, like with the ingredients, try to do as best as you can as a brewery, depending on, as like how big you are. You know, like friability of malt, you're looking at the quality of the water, making sure there's no chlorine in there. You know, hops themselves, you do sniff tests, and you make sure that's stored well. So once it goes through the process, then at certain points it'd be like, well, if the ingredient's bad, we're just not gonna brew it. Which is, you know, it sucks, but at least we're not gonna like, spend that much money. If we already bought the ingredients, that's one thing. But as soon as you start investing time and labor into it, then it gets more and more expensive. So hopefully by the time you actually put it into a bottle, you know exactly what the quality is gonna be on there. But you still gotta do those checks as due diligence. So the thing about most beer is that if there is an issue with the beer itself, it's as a result--it's like, it's gonna be a systemic issue. Like, with that batch, and not necessarily with like these, like three boxes over here. That you have to, it's like a needle in a haystack, what to call it. And so that's why you try to take samples during fermentation, do taste tests before you send it to the filtration or what, centrifuge, whatever you end up doing with the finishing process of the beer. And then once it's in the bright tank, you also take samples before it's packaged. Uh, for taste testing and approval. And that's kind of the final go/no go. And then you taste it after it gets bottled or canned as well, too, but at that point it's pretty much on a truck that's heading to distribution. So it's a lot more involvement in terms of like doing a recall. If there's an issue with that. So typically if it's a off flavor issue you catch it early enough. Usually it's right after fermentation because that's where most of the off flavor issues may occur. If it's during the pr--and then you take samples, at least on our size, we took microbiological samples, like samples of it, plated it, see what grew. Made sure it wasn't a beer-spoiling organism or anything there. 00:51:35.465 --> 00:51:38.835 How long does it generally take for something like that to develop? 00:51:38.835 --> 00:51:40.324 Well, so that's, that's a-- 00:51:40.324 --> 00:51:43.034 Coming from a non-scientist person, I have no idea. 00:51:43.034 --> 00:53:59.635 Well, no, it is actually kind of complicated because when you take--so I take a sample from, you know, let's say a bright tank. It's about ready to be packaged. I grow it, and look at it and there's some concerning cells that grow up there. It looks like there might be lactic acid producing bacteria on there like lactobacillus or pediococcus. That's immediately sends things, red flags up in my head. So then I inform, you know, my bosses to say like, Hey, I'd like to put a hold on this and do maybe some forced aging to see if it'll actually express itself. Sometimes you see these organisms and they grow on the plate, but they might not necessarily grow in the beer. Um, and with like a lot of--and that's where like a, I think a lot of breweries went hard on IPAs is that IPAs have a lot of hops in them, they're usually a little bit higher in alcohol, which would inhibit growth of bacteria like that if their process wasn't as clean. If you're making lagers, that's a lot harder because it's lower alcohol, it's lower bitterness, IBUs, which it also inhibits growth and bacterial growth. And so if it was like a lager that I found this in, I'd be like, yeah, we're not selling this. But if it was an IPA, I'd probably put a couple, like, you know, I get like--package a few of them put into our incubator for like a day or two and see if anything produces. And, it depends on the beer, but if it, usually, if you don't see anything growing more, or if after you plate it, you don't see any more colony forming units in there, you could pretty much say that it's not gonna grow in it. But that's typically like the bigger issue. And especially we didn't do any sort of, uh, what's it called? Uh, pasteurization at the time, too. That's actually a bigger issue for all the non-alcoholic beers we're making up now, is the pasteurization part of the process. That's the kind of the expense limiting step for it at this point. But, um, but yeah, so that--it might take a day or two, it might take a couple weeks. There's some times where it kind of like caught me sitting up at the time where I released a beer knowing that this isn't--feeling pretty confident it's not gonna grow in it. But then I'm like, well, what happens like six months from now or whatever? 00:53:59.635 --> 00:54:05.744 Yeah. When its sitting on a shelf in a store, especially if they, they're not rotating their stock properly. 00:54:05.744 --> 00:54:08.914 Or keeping at room temperature. Exactly. Exactly. 00:54:08.914 --> 00:54:12.925 Yeah. No, that sort of thing always alarms me. 00:54:12.925 --> 00:54:31.875 Oh yeah. No, it's--that's what keeps you up at night is being a quality manager, is that like, you know, there's that give and take. Like the job of the quality manager is to assess and inform your management about the risk. So, and then see how we can mitigate that risk. And so for-- 00:54:31.875 --> 00:54:36.925 But it's not really your final call. It's gonna be higher ups that are gonna say, we're gonna pull this. 00:54:36.925 --> 00:55:07.565 And it should be. because I'm the one informing them of what the risks are. It's like--and if there's something that's like super high risk, like in terms of like something they want to do, I'd be like, no. Absolutely not. Like I, when I was at Belching Beaver, they kept wanting to do a Radler and without pasteurization and I'm like, absolutely not. Because you are adding sugar to it. Because like sugar and grapefruit juice or sugar and lemon juice. Whatever, which way you go. And if there's anything growing in there, it's going to grow a lot more you know? 00:55:07.565 --> 00:55:09.045 Right. Something's gonna explode. 00:55:09.045 --> 00:55:12.025 And I don't want that. I do not want that. 00:55:12.025 --> 00:55:17.275 No, that's your name on the line plus the company and everything else. 00:55:17.275 --> 00:55:21.224 They called me a spoil sport and I'm like, good! I am. That's my job. 00:55:21.224 --> 00:55:22.724 That's exactly right. 00:55:22.724 --> 00:55:37.385 Like, there's times where I'm like, well, this plate might not grow or might not, but I'm informing you about the risk. I'm, you know, whatever direction you want to go. I'll be happy with. But then there's other ones where I'm like, absolutely not. No, I'm not gonna have my name attached to this. 00:55:37.385 --> 00:55:55.045 Yeah. No, good for you. Stand up for it. So, um, when you went to Modern Times then, in 2017 as Director of Brewing Operations, this meant you were not doing quality control anymore? Or how much interaction did you have with the QC people there? 00:55:55.045 --> 00:56:45.965 I had a lot of interaction. I mean, that was my background. So, you know, I really wanted to make sure that we focused on the QC aspect of it and any sort of money we could invest to help out with that. Modern Times did a lot of barrel-aged beers. And so Morgan Tenwick, who was the QC manager at the time, she was kind of struggling pretty hard with that. So I ended up purchasing more kits and we kind of worked with her on how to do better barrel testing. So when I was discussing before about how, like usually if it's a tank of beers, it's gonna be bad, it's gonna, you know, it's gonna be bad. But with like barrel-aged beers and sour beers, anything you put into a barrel, you have these discreet, like mini vessels, right? And you have to test pretty much all of them. 00:56:45.965 --> 00:56:50.844 Yeah. It's a much more uncontrolled environment because a barrel is wood. It's not-- 00:56:50.844 --> 00:57:17.885 It breathes. It has stuff in it. Yeah. So then that's why you have to pretty much do micro-testing on every single barrel that's going into a batch. That way if you find something in one barrel, you can leave that out of the blend. And so that's what we ended up doing for the barrel-aging program at Stone, after we kind of got hit on a few of the like big infections that came out of it. You know, we--because if as soon as you dump that infected barrel into the blend its-- 00:57:17.885 --> 00:57:18.405 Oh yeah. The whole thing's gone. 00:57:18.405 --> 00:57:31.000 Exactly. So that's what we ended up doing there. So I helped out with that a lot. Because that was like low volume, but high margin stuff for us. So we wanted to do that. And then-- 00:57:31.000 --> 00:57:35.596 And, Modern Times's reputation was really, is really reliant on a lot of that barrel-aged stuff. 00:57:35.596 --> 00:57:35.606 It's huge. 00:57:35.606 --> 00:57:45.105 I have several friends that are members and they just, you know, when the barrel-aged, you know, some of 'em have got massive cellars of the Modern Times barrel-aged. 00:57:45.105 --> 00:58:55.525 Oh, it's huge. Yeah. And it was really good too. And so that was one of our big priorities. The other beers, like, I mean, that was pretty much we could handle like the normal production stuff with our IPAs and whatnot. Um, the, yeah. My biggest adjustment was like actually caring about the budget. I mean, I always cared about the budget when I was on the quality side. But it was like, how do I, you know, they gave me this money. How do I spend that? What new equipment do I need? What--do I need to hire somebody else? Stuff like that. Instead of being like, okay, here's the budget. How do I deal it out to like, quality? How do I deal it to brewing and packaging? And so that was a big adjustment for me. And then of course, all the other things that happened during that time, that's when Modern Times is blowing up. They bought the Commons Brewery up in Portland. And so I had to go up there to help set them up. And you know, I think, Tim (Kamolz) and Andrew (Schwartz) did a lot of that work, and Matt (Walsh), who moved up there to take over that position as a brewer up there. And so I do a lot of that. And then we opened up downtown LA location, and then we-- 00:58:55.525 --> 00:58:56.844 There was a lot of expansion. 00:58:56.844 --> 00:59:22.804 Oh. So much expansion. And, you know, that's--it kind of got to me. Plus I was still living up in Vista, so I had to go all the way down to Point Loma all the time on that. So, and then they kind of did like a whole kind of reorg. And so I got, you know, thrust out of my position there. And then I, but I already was kind of looking at leaving too. So it was, it was good timing. And then that's where I went to Belching Beaver after that. But. 00:59:22.804 --> 00:59:29.000 Okay. So now Belching Beaver, again, you're going back to more quality management. 00:59:29.000 --> 01:00:54.074 I learned my lesson that I think, well, I could have done I think a good job at that position as a, well, DOBO, Director of Brewing Operation. But it was just getting to be a lot for me. Plus I wasn't really, you know, I think Modern Times was hurting by that time with all the expansion and it really just came to a forefront. I think after like, not only COVID, but the rat magnet thing that happened too after that. So, but the, uh, but yeah, going to Belching Beaver was, you know--it was like going like, kind of going back down again in scale. And it was very much like a family run, you know? It is, it was still a family run place and all that. But yeah, just a, they were having a lot of quality issues and they needed somebody to kind of with an experienced hand to help set things up in terms of their quality systems and do the micro testing. And, because they were selling a lot of beer to China, especially the peanut butter milk stout. And that was really super popular in China. So they wanted to make sure that, you know, and Chinese are very--they will try to get as much out of you as possible for as little money. It's kind of their business, way of doing business. And so when they were having a lot of quality issues going there, I found a lot of where the issues were coming from on the bottling line, because they only wanted bottles. They didn't want cans over in China. 01:00:54.074 --> 01:00:58.355 Well, when I think of Chinese beer, everything I can think of is in a bottle. 01:00:58.355 --> 01:01:48.005 Yeah. Mm-hmm. They like it. And you know, I think they have a big recycling program for glass bottles there. So like, we send those over and it was fine, but it was just, it was, you know, they--I had to be the kind of interface on the quality side. They take it very seriously there. And so I was like showing them what we were doing, where the issue came from, how we're resolving it, being very transparent with them kind of as a, you know, since we're the supplier, they're the customer, we wanna make sure that they basically saddled us as I'm using in my new industry, a supplier corrective action where I could actually like, basically tell them exactly what we were doing to resolve some of these quality issues and being very forefront with them, upfront with them, but also holding them accountable for how they store our beer. Because-- 01:01:48.005 --> 01:01:56.125 That seems to be a big problem with the imports. Or exports that we're putting out to other countries is how it's being handled on the other end. 01:01:56.125 --> 01:02:27.164 Well, because they, because, and they were--they didn't know much about the beer and how it should be stored. So I kind of educated them on that. So then they can, because the distributor, that distributor of beer, so then they can tell their customers when they come back for a, you know, as a complaint, the distributor can come back and be like, how did you store it? And it was like, did you transport this case of beer on the back of a scooter up this mountain after sitting out for like three days in like the sun? You know, it's not gonna taste the same as they remember it. 01:02:27.164 --> 01:02:29.324 How true. 01:02:29.324 --> 01:02:33.565 Yeah. And that's what we had to like, really deal with, was like-- 01:02:33.565 --> 01:02:40.034 Well, I mean, I'm sure people don't think how their actions can affect a product. 01:02:40.034 --> 01:03:13.244 Yeah. Well, and craft beer over there is very new. And or, and the beer that they were used to is the mass produced stuff from like, Snow and some of the other imports in the area. You know, coming in, but not American craft beer which is a lot more sensitive. We don't at least at that point, pasteurize our beer, which helped, you know, stabilize it, but also affected the flavor. Like the non-pasteurized stuff I think tastes better because it doesn't get cooked a little bit. You know, it's not designed for that. And so. 01:03:13.244 --> 01:03:19.525 Well, and that's the argument Coors has made for all those years, is we don't pasteurize so you get a better tasting beer. So, you know. 01:03:19.525 --> 01:03:21.474 Yeah. I think they still pasteurize a little bit. 01:03:21.474 --> 01:03:22.085 Yeah. It's-- 01:03:22.085 --> 01:03:24.474 But not the--that brand. 01:03:24.474 --> 01:03:32.454 Yeah. No, I remember their ads from when I was little. But anyway, so Belching Beaver, you were there during COVID? 01:03:32.454 --> 01:03:33.784 I was, yes. 01:03:33.784 --> 01:03:35.045 How did that work out? 01:03:35.045 --> 01:04:06.525 Um, you know what it was--I mean, we were all, it was a very confusing time whether I would get like furloughed during that or whatnot. But, with--at least we were considered an essential business, so we ended up doing a lot of production during that time. And actually our production increased significantly because like a lot of other breweries that were more reliant on taproom sales, we weren't as much. 01:04:06.525 --> 01:04:08.614 Right. You were already canning and-- 01:04:08.614 --> 01:04:09.490 And distributing. 01:04:09.490 --> 01:04:22.045 --distributing a lot of your stuff, which was very different because a lot of the smaller guys had only been tap rooms and they had to suddenly turn around and get canning equipment or a mobile canner or something to keep them in business. 01:04:22.045 --> 01:06:38.474 Absolutely. Yeah. So that was kind of the big turnaround there was that we were able to distribute to, you know, we used the Reyes Brothers (Reyes Beverage Group) distribution, and they got us into grocery stores a lot and our beer sold really well in the grocery stores. So actually, COVID was pretty decent to us, actually pretty good. I think the, obviously the restaurants that we had, the one, the pub in Vista and then the downtown one in downtown Vista suffered a little bit because of that. But after all, kind of like more restrictions were lifted and you can do outside seating and all that it was, you know, it turned out okay. But the beer definitely was helping us survive that and we actually did really well. That was like our biggest selling as far when I was there, it was actually during COVID in terms of like distributed sales. Which was actually pretty cool. So, but yeah, I mean, it was, it was weird, like wearing masks around the place. Really not knowing what sort of, I don't know, like what, like early on what actually was like the vector of contaminant--you know, of an infection was until it was like a, it was a, you know, respiratory infection. But what the interesting thing was, is like everything else that we did to try to like, reduce the amount of people working there, we furloughed a few of the brewers, so it was kind of a skeleton crew, but then we eventually had to bring them back on because we were making so much. The, the funny thing was, is just everything we were doing, like trying to help out with some of the other friends and family of the business. We actually had, one of Troy or one of our director of sales's friends is a barber and he came in and took over our bathroom and gave people haircuts in like our single stall bathroom, because they were all, like all the salons and haircut places were closed because they weren't considered an essential business. So that's how he made money, was like every week he'd come by and be like, who needs a haircut? And then we'd just go into the single serve bathroom across the way from my office. And give us haircuts. I got, it was a really nice haircut from him. 01:06:38.474 --> 01:06:42.965 Well, and that's also a bit of a morale boost that you can get yourself tidied up a little bit. 01:06:42.965 --> 01:06:45.965 Yeah! No, we were all looking a little rough there. Around the, the hair so it was-- 01:06:45.965 --> 01:06:52.525 Between all the emotional upheavals and the ups and downs everybody went through, just being able to get your hair cut was a big thing. 01:06:52.525 --> 01:08:36.000 Oh, yeah. No, and that, and that was, yeah. Like, so my wife, that was kind of the impetus of kind of both me and my wife to kind of consider where we'd want to go, you know? And beer kind of wasn't looking to be that direction. She was working at The Confessional at the time and in Cardiff. And of course they shut everything down was like supposed to be to go only, although she made exceptions for really good customers that come in and hang out, like socially distanced inside, but still just hang out and drink their beer at the bar, like a normal person instead of like having to go beers go out the front door. But, yeah, she--they had to set up the out--and then once they were allowed to do outside service, they had to set up these tables and then break 'em down again. So they wouldn't get stolen. And it was really like taking a toll on her. And we were watching a lot of Star Trek during that time. And she was like, man, I wanna be a programmer! And I was like, oh, interesting. Okay. I didn't really expect this, because she loved, I mean, she loved the customer service aspect. Like, we got to be decent friends with a lot of her regulars that were really good and, you know, met the celebrities of the Cardiff area that like to come in. Like Haro, Bob Haro of Haro Bikes. He was a regular out there and we met a lot of, you know, a lot of really cool people, including our realtor that bought our house, we met from there. So like, her wanting to move on, like she was getting really tired of moving all these tables and dealing with the customers that were upset about the whole, like, wearing your mask and-- 01:08:36.000 --> 01:08:38.835 The service staff got so dumped on. There was so many people. 01:08:38.835 --> 01:08:46.614 Yeah. Just because people were frustrated, the COVID thing, and they took it out on the service staff and they're just like, Hey man, we're just here trying to make some money. You know? Because-- 01:08:46.614 --> 01:08:48.925 We're not any happier about it than you are, but-- 01:08:48.925 --> 01:09:28.604 Yeah, but we're the ones that deal with it. But, and I mean, luckily enough of the regulars were, you know, kind of helped settle anyone that's like, Hey, you need to, you need to be quiet because she's doing the best she can. And she is an angel. But yeah. So, but she went to a coding bootcamp and got her certificate and then got a job at Tandem Diabetes. They make the insulin pumps for type 1 diabetes. And she was a tester for the software for the website that, you know, you order your refill kits and everything from. Um, yeah. And she misses customer service. But she doesn't miss the-- 01:09:28.604 --> 01:09:35.645 Day to day-to-day grinding part. Yeah. I mean, yeah. Watching people have to set up and break down tables and then all the cleaning you've gotta do, it's like-- 01:09:35.645 --> 01:09:37.034 Disinfecting and everything. 01:09:37.034 --> 01:09:38.925 Yeah. I got my own house to clean. Thank you. 01:09:38.925 --> 01:09:41.305 Right. I know. And that's, yeah. So I-- 01:09:41.305 --> 01:09:44.234 So yeah. That would get old again, you know, just-- 01:09:44.234 --> 01:10:23.864 Yeah, exactly. So that's what she--so that's kind of like where we were at at that point. And then, about just a little over two years ago was when, yeah, like there was kind of a, the big peak at Belching Beaver in terms of distribution during COVID. And then once everything started opening up again, I think people really wanted to go out. They didn't want to just buy beer from the grocery store anymore. So then our distribution sales fell off, but our restaurant sales went up. But the--I was probably the most expensive employee they had so they had to lay me off at that point, so. Which was good because I was actually kind of getting, I don't know, I like being in places where I learn new things and-- 01:10:23.864 --> 01:10:30.145 It sounded like you were already questioning, you know, you and your wife both. She had made a decision to make a change and, you know. 01:10:30.145 --> 01:10:44.725 Yeah. And I kind of wanted to follow that. So, yeah. And then I went--yeah, I got a job at Hydranautics and that was a little bit too--yeah. I started on Halloween of 2022. Or that was my first day. It was a Monday. 01:10:44.725 --> 01:10:47.000 A a memorable day. To say the least. 01:10:47.000 --> 01:10:53.324 Exactly. No. So, yeah. So that's why I kind of, that's how I got ended up out of beer at this point. 01:10:53.324 --> 01:10:58.604 But while you were in beer, you were teaching at UCSD in the Brewing Extension program? 01:10:58.604 --> 01:10:59.045 I was, yeah. I was teaching-- 01:10:59.045 --> 01:11:01.555 What classes and how, when did you teach? 01:11:01.555 --> 01:12:43.000 Yeah, so I remember like really--so it was when Yusuf first started, Yusuf Cherney first started up that--at least helped start up that program, I wasn't involved at the very beginning of it. Gwen Conley, she and I, she was kinda like my mentor--still is to a certain extent--in the business when she was at Lost Abbey. And so she was teaching the sensory classes at the time. So she actually ended up, when she wouldn't be able to make a class or whatever, she would ask me to be involved and then she would give me a portion of her money for that, which was really nice of her to do that. But I taught a little bit of that. But then, so that introduced me to them. Mitch left and stopped teaching after he left to go open his New Realm place in Atlanta. So then, Justinian took over, Justinian Caire, took over the work production class for about a year or so, but then he quit that. But then, so then they came to talk to me because Gwen recommended me. And so then I started teaching, uh, work production in 2017 -- 2018. And, I did that. At first it was pretty popular, so I did it like twice a year. I think usually like a spring and fall quarter because they did quarters there. And, but then it kind of started trailing off where I do once a year. And then last few years, it was like once every--and I taught during COVID. They wanted to have a class during COVID. So I did a whole entire remote session on Zoom and everything. The Zoom teaching, I'm sure you're all familiar with that process. 01:12:43.000 --> 01:12:44.326 Oh yeah. 01:12:44.326 --> 01:13:34.045 Yeah. It was, you know, I didn't like it just because, you know, people had their cameras off. I wasn't--I usually thrive on the back and forth, and I usually told my war stories about like, oh yeah, you should do this and let me tell you why about this. You know, like, and usually people, especially that want to go start their own breweries are kind of interested moreso in like my war stories than the actual like content of the--at least I think so otherwise they're humoring me. I'm not sure. But I know I got pretty good evaluations for on there. So, but yeah, I taught work production, recipe development for yeah--and my last class was actually, because they wound down that program. They only did the last class to help clean up anyone who still wanted to get their certificate. And that was of July of last year. Now 2024. 01:13:34.045 --> 01:13:34.645 Yeah. 01:13:34.645 --> 01:13:35.125 That was the last one. 01:13:35.125 --> 01:13:38.664 Still not used to last year being 2024. 01:13:38.664 --> 01:13:39.845 Yeah. Right. Yeah. It's-- 01:13:39.845 --> 01:13:49.805 But yeah, I mean, it was nice that they did actually get people through the program rather than just saying, okay, that's it. We're done. You know, we don't care where you are in the program. Ta-ta. 01:13:49.805 --> 01:14:11.664 Yeah. They just wanted to, yeah. There was a lot of gauging interest in who wanted to complete it because I mean, it was a lot of money people spent at that time and they just wanted very much try to get all that back. And it was a nice little supplement for my--like by the time it got around here, I was like, I was okay with letting this go. I mean, I still enjoyed it to a certain extent, but-- 01:14:11.664 --> 01:14:15.925 But you've already got a full-time job. This is on top of that. And yeah. 01:14:15.925 --> 01:14:28.000 I'm not even really in beer anymore. You know, like I have a lot of experience and a lot of knowledge about it and everything, and joy sharing that with people who were interested. But, you know, my last class, I only had three people in there. 01:14:28.000 --> 01:14:28.265 Oh gosh. 01:14:28.265 --> 01:14:34.675 Yeah. And one of 'em wasn't even signed up for the class, so, but they wanted to take it. That's fine! I'm okay with it. 01:14:34.675 --> 01:14:39.295 Yeah. Yeah. You know, I mean, get your knowledge where you can. 01:14:39.295 --> 01:14:39.305 Exactly. 01:14:39.305 --> 01:14:43.784 So at one point you were also on the Brewer's Association Quality Subcommittee. 01:14:43.784 --> 01:14:44.635 Oh yeah. 01:14:44.635 --> 01:14:47.755 What years was that and what did that committee actually do? 01:14:47.755 --> 01:17:38.244 Okay. Um, yeah, no, I kind of got kidnapped into that. But it's like, usually when these like subcommittees pop up, they always need people to like, kind of fill them. And, you know, there's a few people leaving or whatnot. But, I got in that in like 2019, I believe? Because we had some meetings over COVID. It was all Zoom meetings because it was people from breweries from all over the country. But yeah, I, um, I was involved with it. It was like the subcommittee on quality. So a lot of it was just prepping for any sort of quality talks that the Brewers Association wanted to demonstrate, like the lab, the lab in a--Lab In A Fishbowl. That's what it was called. The Lab In The Fishbowl that they always did at the Brewers Association, uh, the craft brewers conferences. And then anything else that might come up to promote quality from either the American Society of Brewing Chemists aspect, or the Master Brewers Association. And we just kind of discussed about programming and talking and any sort of big quality issues that are coming up. Like the big one they were hitting on at the time was hop creep. We're doing excessive dry hops, for usually hazy beers. Uh, ended up maybe causing some refermentation because of the enzymes that were present in these hops were--because one of the bigger innovations that came out last, like fifteen years or so, was to not kiln hops as hot. Because it, it made it like less fruity. Less flavorful, so. But as a result, some of the enzymes that are naturally present in hops kind of went in and maybe did some disassembling of some of the, like dextrins and all that and started creating more simple sugars inside the bottle or can and causing refermentation. And so it was a big quality issue and like how to avoid that. The other thing that came up, and I quit after I got my job outside of beer--I basically resigned my position. They're like, yep, you're outta beer so that's cool. All right. Well, good luck. Um, but, it was the people making non-alcoholic beer, but wanting to make sure that they know they have to pasteurize it. Because that's a big quality concern. Because not only are you having risk of like bottle or can explosions, but pathogenic bacteria too. Because you don't have alcohol. You don't have that aspect that prevents things like listeria and, you know, E coli. 01:17:38.244 --> 01:17:40.314 It's a full different basket of issues. 01:17:40.314 --> 01:18:02.226 Yeah. So that was a big thing that we talked about there. But it was, it was a good time. It was nice because I felt I was coming full circle. And one thing I forgot to mention was I was an intern at the Brewers Association when I lived in Colorado. And I helped work on the craftbeer.com website. And so I--my boss was Julia Herz, who's very famous in the industry. 01:18:02.226 --> 01:18:04.805 Yes. I've met Julia. 01:18:04.805 --> 01:18:45.845 She is a firecracker, full of energy, and she was very proud that I got a job at Stone. Um, you know, felt like she did her part to get some of these craft beer and evangelists in positions there. So, but yeah, she, that was kind of fun. So I got to be there for a year. And then we moved to out here from Colorado to work in the beer, the brewing industry actually in general. So I felt like going back to the Brewers Association, you know, at least on a subcommittee. I was like, oh, I'm doing things! It's good. I'm back here where I kind of started my little adventure. 01:18:45.845 --> 01:18:52.545 Yeah. Contributing to the industry in a broader scale than just, than just the locals. Not that there's anything wrong with just helping the locals. 01:18:52.545 --> 01:18:54.744 That's a hundred percent right. Yep. 01:18:54.744 --> 01:19:10.284 So, so then you were let go from Belching Beaver and you were already kind of looking to, you know, get out of the beer industry anyway. You kind of realized the financial repercussions of working for passion rather than-- 01:19:10.284 --> 01:19:32.234 Yeah. You know, it's, yeah. It is crazy how I was the Director of Brewing Operations for Modern Times was a very well known, very widely appreciated brewery at the time. And now I'm getting paid about 50% more than when I was--as a Director of Brewing Operations. Which is one of the highest positions in the company, so. It's just the way that it ends up working I think with that. 01:19:32.234 --> 01:19:34.798 Different industries have different pay scales. 01:19:34.798 --> 01:19:35.164 They do. 01:19:35.164 --> 01:19:40.005 It's just the fact of life, sadly. But, are you doing any homebrewing anymore? 01:19:40.005 --> 01:19:48.954 Um, no, I'm not, not homebrewing. I did get a little still, so I've been kind of home distilling. 01:19:48.954 --> 01:19:54.484 Okay. So you're kind of going, I mean, we are seeing more and more distilleries popping up. 01:19:54.484 --> 01:20:29.000 We are. Just, I mean, between you and me, it's just easier to distill because you don't have to worry about the fermentation quality or anything. You just, especially if like, I don't wanna spend like a weekend doing homebrewing anymore, just I'd rather do things around the house. Maybe play video games, but, you know, I'm not a into the, like, spending your weekends, like slaving over hot, you know turkey fryer burner, like I used to. But I do like the idea of distilling. I mean it, like--and it's all stovetop too. The way I do it. So it's, you know, it's simple. 01:20:29.000 --> 01:20:31.166 Very small batch. 01:20:31.166 --> 01:21:09.364 It's very small batch. Yeah. And so, I make like little, like, you know, like, I call ghetto fermentations of like corn and sugar. Kind of like this, like real moonshine. And I've done like, did a little mash and did some like maybe try to do my stint at like a single malt whiskey essentially. But right now my favorite thing is that they have actually a fair amount of wine in the break room at my wife's work. And so--but no one ever goes through all of that. So we have a bunch of like, half bottles of wine. So I make brandy out of it. 01:21:09.364 --> 01:21:11.784 I was gonna say, you're not gonna drink that are you? 01:21:11.784 --> 01:21:33.484 No, no, no. That's why I just distill it and make a little, uh, a little brandy. And then we put little, um, you can buy from like home brew stores online, like little like swirls or of oak. And then you put that in there. So you have oak-aged brandy. And that's like one of my things I do. 01:21:33.484 --> 01:21:34.274 Oh, how fun! 01:21:34.274 --> 01:22:02.725 It's easy too. Because you just pour a bunch of wine into this, put the lid on, and there's like a little coil and you keep that filled with water to cool it down and just brandy comes out of the condenser. I don't have to do a second distillation on it. It just, it comes around 20% or so. Which is plenty. I've done like the three times distillation ended up with like a mason jar this full of like a hundred and like sixty proof. 01:22:02.725 --> 01:22:04.164 Whoa! Goodness. 01:22:04.164 --> 01:22:13.125 Yeah. I was doing a little bit when I had access to lab equipment, so I was able to measure the potency of what I was doing. As long as I gave a sample to our brewmaster. 01:22:13.125 --> 01:22:20.290 There you go. So, being out of the industry, do you still enjoy any of the local beers? 01:22:20.290 --> 01:22:21.484 Oh, yes. 01:22:21.484 --> 01:22:24.145 Or are you just so focused on your distilling now? 01:22:24.145 --> 01:22:38.125 Oh, no. I'm not. It's like a maybe like once a month thing that I do. But, um, the yeah. Actually our kind of local like watering hole now is Battle Mage Brewing. That's where we go all the time. I actually-- 01:22:38.125 --> 01:22:40.592 I would assume you've walked over to Henebery then? 01:22:40.592 --> 01:22:41.086 Henebery's right there. 01:22:41.086 --> 01:22:43.364 Since they do the rye whiskey. Yeah. 01:22:43.364 --> 01:22:48.204 Yep. Yep. They have like a little, you know, they have a fun little collaboration. 01:22:48.204 --> 01:23:07.204 They're very collaborative. I mean, because I go to Henebery and meet up with friends Friday nights. So they can go down to Battle Mage and get glasses of beer and bring it back to drink it at Henebery. But they can't take the, any of the hard liquors over to Battle Mage. You know, I find that sort of dichotomy very interesting in the, you know, it's like-- 01:23:07.204 --> 01:23:19.000 Just alcohol. It's these alcohol rules, man. It's--they're so arcane and esoteric sometimes, you're just wondering, like, I don't know if you've heard of Yuseff's getting married story? 01:23:19.000 --> 01:23:20.150 No. Mm-hmm. 01:23:20.150 --> 01:23:48.564 Oh, gosh. So, you know, Yuseff being co-founder of Ballast Point then eventually Cutwater. He met his wife, now wife, um, she is the owner, or was the owner at the High Dive. I believe down there. And, you know, they dated and then they wanted to get married and they got married. But when they were processing their marriage license it got denied. 01:23:48.564 --> 01:23:50.414 What? 01:23:50.414 --> 01:24:16.005 Right. And they're like, well, what's the deal here? So it turns out as a result of the legislation that came out after Prohibition, it is illegal, or at least is--yeah, it's illegal or not allowed to have someone who owns a distillery or brewery marry an owner of a bar because they're worried about tied-house. 01:24:16.005 --> 01:24:20.185 Tied-house. That's extreme. That is crazy. 01:24:20.185 --> 01:24:27.965 So she, the, uh, and I totally forgot Yuseff's wife's name. Wife's name. And I'm friends with her on Facebook and everything but-- 01:24:27.965 --> 01:24:30.944 Yeah, and I'm--I know her name and it's, well, it's just like-- 01:24:30.944 --> 01:24:49.505 She speaks German and Spanish. She's lovely. Awesome person. But she had to sell her stake and the High Dive in order for them to officially get married, which they did at Valley High. And it was a whole thing, but they was like, yeah, we tried to get married now part deux, you know? 01:24:49.505 --> 01:24:55.604 Yeah. But the fact that anybody would even dig that up, I mean, we're talking a hundred years ago. 01:24:55.604 --> 01:25:03.164 Right! I didn't even think that. It's like, we know those old laws on the books that nobody enforces anymore. But apparently it's still a thing. They wouldn't allow it so. 01:25:03.164 --> 01:25:03.912 That's crazy. 01:25:03.912 --> 01:25:09.725 I know. I--it was kind of crazy to, I don't even know how they found out. Like how would you look that up? Like really? 01:25:09.725 --> 01:25:09.928 Yeah. 01:25:09.928 --> 01:25:14.244 I mean, because usually it's like, there's this person, there's this person, or you related? No, okay's. Let's do this. 01:25:14.244 --> 01:25:22.284 Yeah. Really, you know, you've done your blood tests and fine, you know? Great. You're now legal. So, oh, that's amazing. I hadn't heard that story. 01:25:22.284 --> 01:25:25.849 No, that's one of my favorite stories to tell, especially for history buffs. 01:25:25.849 --> 01:25:31.085 Well, it's a perfect example of how arcane our laws are and how they need to be cleaned up. 01:25:31.085 --> 01:25:31.704 A hundred percent. 01:25:31.704 --> 01:25:53.835 And of course, you know, with former President Carter passing away at a hundred, the fact that he actually gave homebrewing that kick to become, start commercializing. A lot of people are bringing that up now. And as you know, a way to remember him, you know? Oh, yeah remember Carter was the one that, you know, made home, homebrewing able to go commercial and stuff. 01:25:53.835 --> 01:26:08.614 Yeah. My dad was never a Jimmy Carter fan. Because you know, during--he was in the military at the time and he did a lot of pay cuts for the military. Of course, when Ronald Reagan came into play, we went into a lot of debt to give the military pay raises. 01:26:08.614 --> 01:26:09.784 Which they needed. 01:26:09.784 --> 01:26:16.005 But, he always says like, yeah, that's the only thing, good thing that Jimmy Carter did was legalized homebrewing. 01:26:16.005 --> 01:26:18.326 It certainly wasn't the fact that the brother brought up Billy Beer. 01:26:18.326 --> 01:26:21.164 Yeah. I was like. I was gonna say, I think it was more like his brother. Yeah. 01:26:21.164 --> 01:26:26.234 I think he had to apologize for Billy's beer. 01:26:26.234 --> 01:26:26.244 Billy Beer! 01:26:26.244 --> 01:27:03.305 Yeah. That's wild. Oh, Rick, this has been absolutely wonderful and very intriguing seeing your path through the ins and outs of the San Diego brewing industry from being brewer, but also working it through quality control. Because I think quality control, well, even proper packaging, those are unsung heroes. You know, if you don't treat the product right, it's not going to fly. And especially now after COVID with everybody expecting everything to be packaged, it makes a huge difference. 01:27:03.305 --> 01:27:55.814 No, it's, um, I think that's one of the biggest hurdles that many breweries run into is like really taking it seriously. You can't just like, put things in bottles or cans like you did when you were homebrewing. You really have to think about like, the steps that it takes to get there in order for it to be considered a high quality product. Going in. And of course quality is subjective. It really is. But the fact is, is that, you know, and of course the joke is that, quality is subjective, but it is the same definition as porn. I know it when I see it. You know. Or I know it when I taste it. So it's, you know, it's been hard at certain points to get to that point because a lot of breweries don't take quality issues seriously until it really seriously affects them or their brand. 01:27:55.814 --> 01:28:00.345 And some don't ever take it seriously. And that's the reasons they're no longer open. 01:28:00.345 --> 01:28:01.354 Exactly. Yeah. 01:28:01.354 --> 01:28:04.034 I mean there are some names I could name and I won't. 01:28:04.034 --> 01:28:29.354 Oh yeah, no, same, same. Yeah. But it's always the--it was always the case where if I knew they were trying to take it seriously and sometimes they just didn't either have the financial or the scientific expertise to go through it or the experience to do it, then it's like, I'll take you way more seriously because you want to, instead of some of these breweries that take pride that they don't, sometimes. And there was a few of those. 01:28:29.354 --> 01:28:34.854 Yeah. So, well, on that note, I will end the recording. NOTE TRANSCRIPTION END ]]> https://rightsstatements.org/page/InC/1.0/?language=en audio Property rights reside with the university. Copyrights are retained by the creators of the records and their heirs. This resource is licensed for noncommercial educational use using CC NC-BY 4.0. Please contact Special Collections at archives csusm.edu if you need reproductions made. 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The researcher agrees not to record, reproduce, or disclose any Social Security number or other information of a highly personal nature that may be found. 0 https://archivesoralhistories.csusm.edu/ohms-viewer/render.php?cachefile=BlankemeierRick_DownieJudith_2025-01-03.xml BlankemeierRick_DownieJudith_2025-01-03.xml https://archivesearch.csusm.edu/repositories/3/resources/19 Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Blankemeier, Rick. Interview January 3rd, 2025. Description An account of the resource Rick Blankemeier was a quality manager at Stone Brewery from 2010 - 2017. Rick and his colleague, Robbie Chandler, were the first to win Stone's internal brewing competition which was called the Stone Spotlight in 2014. Rick and Robbie's beer was called Sprocketbeir and it was brewed and distributed nationally as part of the competition. Blankemeier was also the Director of Brewing Operations for Modern Times from 2017 - 2019 and the Quality Manager of Belching Beaver from 2019 - 2022. He also taught a brewing course at UCSD. Identifier An unambiguous reference to the resource within a given context SC027-067 Subject The topic of the resource Brewing industry Stone Brewing Co. Belching Beaver Brewery Modern Times Beer + Coffee Microbreweries -- California -- San Diego County Brewing industry -- Quality control Brewing industry -- Accidents Date A point or period of time associated with an event in the lifecycle of the resource 2025-01-03 Format The file format, physical medium, or dimensions of the resource audio Creator An entity primarily responsible for making the resource Rick Blankemeier Contributor An entity responsible for making contributions to the resource Judith Downie Robert Sheehan Coverage The spatial or temporal topic of the resource, the spatial applicability of the resource, or the jurisdiction under which the resource is relevant San Diego County (Calif.) Publisher An entity responsible for making the resource available California State University San Marco University Library Language A language of the resource English Rights Information about rights held in and over the resource <a href="https://rightsstatements.org/page/InC/1.0/?language=en">In copyright</a> Rights Holder A person or organization owning or managing rights over the resource. Rick Blankemeier License A legal document giving official permission to do something with the resource. <a href="https://creativecommons.org/licenses/by-nc/4.0/">https://creativecommons.org/licenses/by-nc/4.0/</a> Brewchive(r) Community history https://archivesoralhistories.csusm.edu/files/original/e65b97d315ca4d4d50564b970e124827.pdf 2aacebaf11afc9c5c1d34ab0000c4551 Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Transcripts Description An account of the resource Written oral histories and transcripts are available for researchers that prefer the written word, or to see the whole interview in a document. Transcripts of <a href="https://archivesoralhistories.csusm.edu/collections/show/5">audio and video files</a> are also available as part of those video files. Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Mifflin, Marnie. Interview transcript, February 2023. Description An account of the resource Transcript of interview with Margaret "Marnie" Mifflin. Mifflin shares her experience living throughout Southern California as an active community member and dedicated volunteer. In this interview, she recounts working as a switchboard operator, hospital aide, bus driver, and docent in Camp Pendleton. Mifflin also discusses her marriage to a U.S. Marine, motherhood, and civic engagement. This interview was recorded as part of the North County Oral History Initiative, a partnership between California State University San Marcos and San Marcos Historical Society & Heritage Park. This initiative was generously funded by the Center for Engaged Scholarship at CSU San Marcos. Creator An entity primarily responsible for making the resource Margaret Mifflin Contributor An entity responsible for making contributions to the resource Faye Jonason Robert Mifflin Melissa Martin Date A point or period of time associated with an event in the lifecycle of the resource 2023-02-24 Subject The topic of the resource Bus drivers Camp Pendleton (Calif.) Hospitals -- Employees Marine Corps spouses Motor vehicle drivers Tour guides (Persons) Coverage The spatial or temporal topic of the resource, the spatial applicability of the resource, or the jurisdiction under which the resource is relevant Fallbrook (Calif.) Oceanside (Calif.) San Clemente (Calif.) Publisher An entity responsible for making the resource available California State University San Marcos University Library Language A language of the resource English Source A related resource from which the described resource is derived SC-027 Rights Information about rights held in and over the resource <a href="https://rightsstatements.org/vocab/InC/1.0/">In copyright.</a> Rights Holder A person or organization owning or managing rights over the resource. Margaret Mifflin License A legal document giving official permission to do something with the resource. <a href="https://creativecommons.org/licenses/by-nc/4.0/">https://creativecommons.org/licenses/by-nc/4.0/</a> Type The nature or genre of the resource text Identifier An unambiguous reference to the resource within a given context MifflinMargaret_JonasonFaye_2023-02-24_Transcript Community history North County Oral History Initiative Women's experience https://archivesoralhistories.csusm.edu/files/original/77642e5342fb2141d291dcb4f2a39c8f.pdf c2109654a869454e378d11e588fb884f Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Transcripts Description An account of the resource Written oral histories and transcripts are available for researchers that prefer the written word, or to see the whole interview in a document. Transcripts of <a href="https://archivesoralhistories.csusm.edu/collections/show/5">audio and video files</a> are also available as part of those video files. Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource HG Solomon, Lucy. Interview transcript, April 17, 2025. Description An account of the resource Oral history interview of Lucy HG Solomon, April 17, 2025. Lucy HG Solomon is a professor in the Department of Art, Media, and Design at California State University, San Marcos. In this interview, she discusses her collaborations with the League of Imaginary Scientists and with Cesar Baio as Cesar & Lois, along with how she works across art and science to talk about intersections in climate, AI, and society. She reveals the importance of cross-disciplinary exploration for students. This oral history was created in partnership with the CSUSM History Department and made possible with the generous funding of the Ellie Johns Scholarship Fund at Rancho Santa Fe Foundation and the Library Guild of Rancho Santa Fe. Creator An entity primarily responsible for making the resource Lucy HG Solomon Contributor An entity responsible for making contributions to the resource Christine Frazier Date A point or period of time associated with an event in the lifecycle of the resource 2025-04-17 Subject The topic of the resource Art and artificial intelligence Art and science Border Art Collective California State University San Marcos -- Faculty California State University San Marcos. Biology California State University San Marcos. Cognate Collective California State University San Marcos. Data and Transdisciplinary Art Laboratory California State University San Marcos. School of Arts Environmentalism in art Interdisciplinary approach in education Mars Rover Project Physarum polycephalum Coverage The spatial or temporal topic of the resource, the spatial applicability of the resource, or the jurisdiction under which the resource is relevant Oileán Ruaidh (Ireland) San Marcos (Calif.) Publisher An entity responsible for making the resource available California State University San Marcos University Library Language A language of the resource English Rights Information about rights held in and over the resource <a href="https://rightsstatements.org/page/InC/1.0/?language=en">In copyright</a> Rights Holder A person or organization owning or managing rights over the resource. Lucy HG Solomon License A legal document giving official permission to do something with the resource. <a href="https://creativecommons.org/licenses/by-nc/4.0/">https://creativecommons.org/licenses/by-nc/4.0/</a> Format The file format, physical medium, or dimensions of the resource text Identifier An unambiguous reference to the resource within a given context HGSolomonLucy_FrazierChristine_2025-04-17_transcript Art and artists CSUSM history History Department internship Women's experience https://archivesoralhistories.csusm.edu/files/original/263b2399055fdac2b7ee4b09862c9925.pdf c057803dbcbcd7c0815a75f8fc024020 Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Transcripts Description An account of the resource Written oral histories and transcripts are available for researchers that prefer the written word, or to see the whole interview in a document. Transcripts of <a href="https://archivesoralhistories.csusm.edu/collections/show/5">audio and video files</a> are also available as part of those video files. Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Goldberg, Merryl. Interview transcript, April 9, 2025. Description An account of the resource Dr. Merryl Goldberg is a musician, author, and professor in the School of Arts at California State University San Marcos. She is the director of Center ARTES, which encourages artistic education for every student in California curriculum. In addition to being a founding member of the Klezmer Conservatory Band, Goldberg has toured internationally as a professional saxophonist. In combination to her musical skills, she devised a secret code using sheet music that helped smuggle stories out of the Soviet Union. This oral history was created in partnership with the CSUSM History Department and made possible with the generous funding of the Ellie Johns Scholarship Fund at Rancho Santa Fe Foundation and the Library Guild of Rancho Santa Fe. Creator An entity primarily responsible for making the resource Merryl Goldberg Contributor An entity responsible for making contributions to the resource Aaron Williams Date A point or period of time associated with an event in the lifecycle of the resource 2025-04-09 Subject The topic of the resource California State University San Marcos. Center ARTES California State University San Marcos. Music California State University San Marcos. School of Arts Klezmer Conservatory Band Klezmer music Smuggling -- Soviet Union Coverage The spatial or temporal topic of the resource, the spatial applicability of the resource, or the jurisdiction under which the resource is relevant Boston (Mass.) San Marcos (Calif.) Soviet Union Publisher An entity responsible for making the resource available California State University San Marcos University Library Language A language of the resource English Rights Information about rights held in and over the resource <a href="https://rightsstatements.org/page/InC/1.0/?language=en">In copyright</a> Rights Holder A person or organization owning or managing rights over the resource. Merryl Goldberg License A legal document giving official permission to do something with the resource. <a href="https://creativecommons.org/licenses/by-nc/4.0/">https://creativecommons.org/licenses/by-nc/4.0/</a> Format The file format, physical medium, or dimensions of the resource text Identifier An unambiguous reference to the resource within a given context GoldbergMerryl_WilliamsAaron_2025-04-09_transcript Activists and activism Art and artists CSUSM history History Department internship Jewish experience Women's experience https://archivesoralhistories.csusm.edu/files/original/35797804fc33e8d010236287b48c80c3.pdf 80e41cfd585b5a8d35eb1bdf0d1c6409 Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Transcripts Description An account of the resource Written oral histories and transcripts are available for researchers that prefer the written word, or to see the whole interview in a document. Transcripts of <a href="https://archivesoralhistories.csusm.edu/collections/show/5">audio and video files</a> are also available as part of those video files. Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Lujan Bevacqua, Miget (Michael). Interview transcript 2024-07-12. Description An account of the resource Michael Lujan Bevacqua is a Chamorro educator, language teacher, and activist. In this interview, he speaks on his experiences growing up in Guam and in California, the pivotal relationship with his grandparents and his path toward embracing his heritage and community. Creator An entity primarily responsible for making the resource Miget (Michael) Lujan Bevacqua Contributor An entity responsible for making contributions to the resource Jennifer Ho Robert Sheehan Date A point or period of time associated with an event in the lifecycle of the resource 2024-07-12 Subject The topic of the resource Chamorro language Chamorro (Micronesian people) -- History Chamorro (Micronesian people) -- Social life and customs Language revival Colonization -- Spain -- Oceania Colonization -- Japan Colonization -- United States -- Guam Grandparents Education Coverage The spatial or temporal topic of the resource, the spatial applicability of the resource, or the jurisdiction under which the resource is relevant Hawaii Guam Atascadero (Calif.) San Diego (Calif.) Publisher An entity responsible for making the resource available California State University San Marcos University Library Language A language of the resource This interview is conducted in English and Chamorro Rights Information about rights held in and over the resource <a href="https://rightsstatements.org/page/InC/1.0/?language=en">In copyright</a> Rights Holder A person or organization owning or managing rights over the resource. Miget (Michael) Lujan Bevqacqua License A legal document giving official permission to do something with the resource. <a href="https://creativecommons.org/licenses/by-nc/4.0/">https://creativecommons.org/licenses/by-nc/4.0/</a> Format The file format, physical medium, or dimensions of the resource Text Identifier An unambiguous reference to the resource within a given context LujanBevacquaMichael_HoJennifer_2025-11-21_transcript Community history https://archivesoralhistories.csusm.edu/files/original/67921431bd6e9ca8ce1ba1d3c044d068.pdf 7cbc407be4bff4412696fcbf4fb57a8f Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Transcripts Description An account of the resource Written oral histories and transcripts are available for researchers that prefer the written word, or to see the whole interview in a document. Transcripts of <a href="https://archivesoralhistories.csusm.edu/collections/show/5">audio and video files</a> are also available as part of those video files. Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Lacea, Jan Michael Letigio. Interview transcript, November 8, 2024. Description An account of the resource Jan Michael Letigio Lacea served in the Navy for eight years. He was frocked Petty Officer First Class HM1 (Hospital Corpsman First Class) before he left the service. Lacea described his service in the Philippines for Operation Enduring Freedom, and he reflected on his own identity as a Filipino American immigrant. He also recounted his return to civilian life, attending graduate school at CSU San Marcos, the support he received from the CSUSM Veterans’ Center, and the life lessons he learned from military service. Creator An entity primarily responsible for making the resource Jan Michael Letigio Lacea Contributor An entity responsible for making contributions to the resource Jason Beyer Adel Bautista Marilyn Huerta Justin Gans Date A point or period of time associated with an event in the lifecycle of the resource 2024-11-08 Subject The topic of the resource California State University San Marcos Camp Pendleton (Calif.) Marine Corps Air Station Miramar (Calif.) Missouri State University Operation Enduring Freedom, 2001-2014 -- Philippines San Diego State University United States. Navy United States. Navy -- Hospital corpsmen Veterans -- United States Great Lakes (Ill.) Coverage The spatial or temporal topic of the resource, the spatial applicability of the resource, or the jurisdiction under which the resource is relevant San Marcos (Calif.) Fallbrook (Calif.) Cebu City (Philippines) Springfield (Mo.) Okinawa (Japan) Louisiana San Antonio (Tex.) Zamboanga (Philippines) Manila (Philippines) Boracay (Philippines) Bohol (Philippines) Arkansas Marawi (Philippines) Iraq Afghanistan North County San Diego (Calif.) Publisher An entity responsible for making the resource available California State University San Marcos University Library Language A language of the resource English Rights Information about rights held in and over the resource <a href="https://rightsstatements.org/page/InC/1.0/?language=en" target="_blank" rel="noopener">In copyright</a> Rights Holder A person or organization owning or managing rights over the resource. Jan Michael Letigio Lacea License A legal document giving official permission to do something with the resource. <a href="https://creativecommons.org/licenses/by-nc/4.0/">https://creativecommons.org/licenses/by-nc/4.0/</a> Format The file format, physical medium, or dimensions of the resource PDF Type The nature or genre of the resource Text Identifier An unambiguous reference to the resource within a given context LetigioLaceaJan_BeyerJason_2024-11-08_transcript Is Part Of A related resource in which the described resource is physically or logically included. San Diego Veterans History Initiative Asian Pacific Islander Desi American experience Community history San Diego Veterans History Initiative Veteran experience https://archivesoralhistories.csusm.edu/files/original/13134d02db11b020ca74cefe02bf7d86.pdf 2bc5a9d5da4cccd177519f4ba03d3105 Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Transcripts Description An account of the resource Written oral histories and transcripts are available for researchers that prefer the written word, or to see the whole interview in a document. Transcripts of <a href="https://archivesoralhistories.csusm.edu/collections/show/5">audio and video files</a> are also available as part of those video files. Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Rafael, Joel. Interview transcript, September 23, 2025. Description An account of the resource Joel Rafael is an American singer-songwriter and folk musician from San Diego County, California. Joel has been making music with his band and solo for over fifty years. He is well known for his writing and performance in the style of Woody Guthrie. In this part two interview, Rafael discusses the evolution of his musical career and the formation of The Joel Rafael Band. Creator An entity primarily responsible for making the resource Joel Rafael Contributor An entity responsible for making contributions to the resource Jennifer Fabbi Date A point or period of time associated with an event in the lifecycle of the resource 2025-09-23 Subject The topic of the resource Songwriters -- United States San Diego Wild Animal Park Folk music festivals—United States California condor — Conservation — United States Record labels Folk music — United States — The Joel Rafael Band Coverage The spatial or temporal topic of the resource, the spatial applicability of the resource, or the jurisdiction under which the resource is relevant Escondido (Calif.) West (U.S.) Santa Monica (Calif.) Burbank (Calif.) Poway (Calif.) Los Angeles (Calif.) Kerrville (Texas) Publisher An entity responsible for making the resource available California State University San Marcos University Library Language A language of the resource English Rights Information about rights held in and over the resource <a href="https://rightsstatements.org/page/InC/1.0/?language=en" target="_blank" rel="noopener">In copyright</a> Rights Holder A person or organization owning or managing rights over the resource. Joel Rafael Format The file format, physical medium, or dimensions of the resource text Identifier An unambiguous reference to the resource within a given context RafaelJoel_FabbiJennifer_2025-09-23_transcript Art and artists Community history https://archivesoralhistories.csusm.edu/files/original/9600f70f23c954b3488c1fa197feb842.pdf 72423fd74f806f323203d3233232e30f Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Transcripts Description An account of the resource Written oral histories and transcripts are available for researchers that prefer the written word, or to see the whole interview in a document. Transcripts of <a href="https://archivesoralhistories.csusm.edu/collections/show/5">audio and video files</a> are also available as part of those video files. Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Brodowsky, Glen. Interview transcript, 2024-06-14 Description An account of the resource Interview discusses Brodowsky’s career at CSUSM, starting with his journey into academia and his experience during the early years of the university, the campus, his work in development of policy and initiatives, as well as marketing, including the campus logo. Interview also discusses Brodowsky’s work in service at the university, his relationship with past university presidents, intercultural and cross-cultural marketing, his approach to teaching both at CSUSM and abroad at Brodowsky’s visiting professorships, the Jewish Faculty and Staff Association and the campus Jewish community, and his past year as Faculty Senate Chair. Creator An entity primarily responsible for making the resource Brodowsky, Glen Contributor An entity responsible for making contributions to the resource Visintainer, Sean Sheehan, Robert Date A point or period of time associated with an event in the lifecycle of the resource 2024-06-14 Subject The topic of the resource California State University San Marcos California State University San Marcos. Administrative Building California State University San Marcos. Faculty Senate California State University San Marcos. Jewish Faculty and Staff Association California State University San Marcos. Marketing Department Cross-cultural marketing Gonzalez, Alexander Haynes, Karen S. Intercultural marketing Neufeldt, Ellen California State University San Marcos--Faculty Coverage The spatial or temporal topic of the resource, the spatial applicability of the resource, or the jurisdiction under which the resource is relevant San Marcos (Calif.) Taiwan Ecuador Copenhagen (Denmark) Shanghai (China) Buffalo (N.Y.) Publisher An entity responsible for making the resource available California State University San Marcos University Library Language A language of the resource English Rights Information about rights held in and over the resource <a href="https://rightsstatements.org/page/InC/1.0/?language=en" target="_blank" rel="noopener">In copyright</a> Rights Holder A person or organization owning or managing rights over the resource. Glen Brodowsky License A legal document giving official permission to do something with the resource. <a href="https://creativecommons.org/licenses/by-nc/4.0/" target="_blank" rel="noopener">https://creativecommons.org/licenses/by-nc/4.0/</a> Identifier An unambiguous reference to the resource within a given context BrodowskyGlen_VisintainerSean_2024-06-14_transcript CSUSM history Jewish experience https://archivesoralhistories.csusm.edu/files/original/ce87bf32829b06de7c64c4eb2cb64a5b.pdf 6b89a347e47776704b3c2f7de279a7e6 Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Transcripts Description An account of the resource Written oral histories and transcripts are available for researchers that prefer the written word, or to see the whole interview in a document. Transcripts of <a href="https://archivesoralhistories.csusm.edu/collections/show/5">audio and video files</a> are also available as part of those video files. Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Forster, James. Interview Transcript, November 22, 2024. Creator An entity primarily responsible for making the resource James Robert Forster II Contributor An entity responsible for making contributions to the resource Jason Beyer Adel Bautista Marilyn Huerta Justin Gans Date A point or period of time associated with an event in the lifecycle of the resource 2024-11-22 Publisher An entity responsible for making the resource available California State University San Marcos University Library Language A language of the resource English Rights Information about rights held in and over the resource <a href="https://rightsstatements.org/page/InC/1.0/?language=en" target="_blank" rel="noopener">In copyright</a> Rights Holder A person or organization owning or managing rights over the resource. James Robert Forster II Format The file format, physical medium, or dimensions of the resource PDF Identifier An unambiguous reference to the resource within a given context ForsterJames_BeyerJason_2024-11-22_transcript Description An account of the resource James Robert Forster II served in Korea as a crew chief and flight mechanic for the U.S. Air Force during the Vietnam War and reached his highest rank of E5 Staff Sergeant. Forster recalled the challenges of an unaccompanied tour to Korea, the strains it put on his first marriage, as well as his return home during the height of the anti-war movement. He praised the education and experiences he gained from military service, including travel, recreation, training, and the G.I. Bill. After military service, Forster worked in the insurance business and met his wife at university. He reflected on his family, travels after retirement, and the life lessons he learned from military service. License A legal document giving official permission to do something with the resource. <a href="https://creativecommons.org/licenses/by-nc/4.0/" target="_blank" rel="noopener">https://creativecommons.org/licenses/by-nc/4.0/</a> Is Part Of A related resource in which the described resource is physically or logically included. San Diego Veterans History Initiative Coverage The spatial or temporal topic of the resource, the spatial applicability of the resource, or the jurisdiction under which the resource is relevant Korea Vietnam Wichita (Kan.) San Jose (Calif.) Sacramento (Calif.) North China Sea Osan (Korea) Kunsan (Korea) Gwangju (Korea) Daegu (Korea) Mount Fuji (Japan) Tokyo (Japan) Okinawa (Japan) Taipei (Taiwan) Taichung (Taiwan) Tampa (Fla.) Portland (Or.) San Diego (Calif.) Caribbean El Cajon (Calif.) Chicago (Ill.) Type The nature or genre of the resource text Subject The topic of the resource United States. Air Force—Veterans Vietnamese Conflict, 1961-1975 Aircraft mechanics United States. Air Force—Noncommissioned officers West Valley College (Saratoga, Calif.) McClellan Air Force Base (Calif.) Kadena Air Base (Okinawa-ken, Japan) MacDill Air Force Base (Fla.) National University (San Diego, Calif.) California State University San Marcos Community history San Diego Veterans History Initiative Veteran experience