By Chase Kamp Today Publications
The Queen Creek Olive Mill welcomed a large contingency of state leaders and agriculture experts from around the country to tour the facilities and sample its offerings as part of the group’s agricultural legislation summit in Arizona.
Olive Mill owner Perry Rea, Mayor Gail Barney and General Manager Rob Holmes at the SARL summit.
The State Agricultural and Rural Leaders, a collection of state legislators from rural and agricultural districts in both the U.S. and Canada, came to the Olive Mill on Jan. 14, 2010 as part of their Legislative Chairs Summit meeting.
The mission of SARL includes representing state legislators with agricultural and rural responsibilities, advancing agricultural interests and promoting agricultural education to address important issues in these communities. Arizona members of SARL include District 23 Rep. Frank Pratt, Rep. District 20 Sen. John McComish and District 24 Rep. Russ Jones.
As Arizona’s only olive farm dedicated to the sustainable production of extra-virgin olive oil, and boasting over 2500 trees, The Queen Creek Olive Mill serves as the kind of successful local agribusiness that SARL aims to promote. Olive Mill Owner Perry Rea told those in attendance about the company’s accolades, including the Olive Mill’s appearance on shows like the Food Network’s “The Best Thing I Ever Ate” and the Discovery Channel’s “Dirty Jobs with Mike Rowe.”
Ultimately, Rea said, there are four things that an agritourism destination must fulfill in order to be successful. “You have to give your visitors something to see, give them something to do, provide them something to buy, and don’t let them leave hungry,” he said.
Queen Creek Mayor Gail Barney, who also farms for a living, described the Olive Mill as more than just a show farm but a multi-faceted economic engine, one that is succeeding in a time when local economies are hurting. “It’s a boon to the local economy to have something like this,” Barney said.
Rea told those gathered that his operation is working together with the local Queen Creek government to create a mixed-use agricultural zoning category, one that is critical to the survival of agri-tourism businesses like his. In the past, Rea said, he and the local government have had to improvise when confronting zoning issues. “I do very well at asking for forgiveness rather than permission in these situations,” Rea joked.
However, he was serious about the need for a mixed-use designation that would encourage the business model of a family-run agribusiness. “Agri-tourism is sometimes the only means of salvation for the survival of the family farmer,” Rea said.
Upon arrival, the members were given tours of the Olive Mill’s olive oil production and farm store. They were also treated to a wine and olive social with wines from over 20 states, including products from local Arizona wineries such as Caduceus Vineyards.
After some brief words from Rea, those in attendance were given a dinner of the Mill’s signature sandwiches and salads. Chef Chris Church said the leaders were served the Luca and Grappalo sandwiches, as well as the Kalamata, the house specialty sandwich.