Friday, September 17, 2021 CapitalPress.com 11 Parrella: ‘We contribute and they contribute, and it’s a true partnership’ and hops operations, was Parma mayor when UI con- sidered closing the research and extension center there during the late-2000s reces- sion. It stayed open with support from industry. She is involved with the indus- try coalition that is instru- mental in the expansion plan. Continued from Page 1 ag programs. At the time, he said he expected to stay in Idaho about fi ve years. Projects underway That fi fth anniversary passed with little mention as projects such as develop- ment of the dairy-focused Center for Agriculture, Food and the Environment — CAFE — and the planned renovation and expansion of the Parma Research and Extension Center reached key milestones. UI lists more than a dozen projects and aca- demic initiatives completed or substantially advanced under his leadership. In addition to CAFE and the Parma facility, which will include construction of the Idaho Center for Plant and Soil Health, Parrella has played a key role in: • The planned $8 million Agri Beef Meat Science Center, the home of UI’s Vandal Brand Meats. • The $5.5 million seed-potato germplasm building. • The Organic Agri- cultural Center opened in Sandpoint. • The $3 million Nancy M. Cummings Research and Extension Center class- room and outreach center near Salmon. • Acquisition of Rinker Rock Creek Ranch south- west of Hailey. Parrella attributes the progress on facilities and college initiatives to work by industry leaders, legis- lators, colleagues and other supporters. “One person cannot move it forward,” he said. “You need a team of peo- ple. And you build confi - dence as you go along.” High marks Several Idaho agricul- ture leaders give Parrella high marks during his ten- ure and said they’re happy he plans to stay. “He has brought excite- ment to projects like CAFE, Vandal Brand Meats and others that have a positive impact on the dairy indus- try,” said Idaho Dairy- men’s Association CEO Rick Naerebout. “We are pleased to see him extend his time with the University of Idaho and CALS.” He said Parrella “brings a lot of excitement, and just spending time with him, you realize that. He talks 100 miles a minute with that excitement.” Idaho Barley Commis- sion Administrator Laura Wilder said Parrella’s lead- ership “has been highly val- ued and appreciated.” She said the dean is a ‘Endless energy’ UI CALS Dean Michael Parrella has prioritized meeting with constituents in their communities. CALS INITIATIVES Y OU A R E H E R E A T I M EL IN E La u n ch c am pa i gn f o r A gr i B ee f Me a t S c i e nc e Ce n te r Mi ch ae l P . P ar r el l a b eg i ns a s De a n Feb ‘16 E st a bl i sh 3 n ew a c ad e m ic d e p ar tm en t s Spring ‘19 L a un ch c a mp ai g n f or I d ah o C en t er fo r P l a n t a n d S o i l He a lt h ( P a r m a ) ‘17 S t at e ap p r op r i at i o n f or I da ho C AF E Jan ‘17 C o m pl e t e S e ed Po ta t o G er m p l as m F ac i li ty Spring ‘20 Spring ‘18 Fall ‘21 Spring ‘19 ‘18 A n n ou nc e I W C E nd ow e d C h a i r i n A g R i sk M gm t ‘19 E s t a bl is h Sa n dp o i nt Or g a n i c A gr ic ul tu r e Ce nt e r Summer ‘18 ‘20 ‘21 Rick Naerebout “driven and focused indi- vidual who has not only worked tirelessly to ele- vate CALS through badly needed facilities improve- ments and expansion, hir- ing top-notch faculty and researchers, and recruit- ing and retaining Idaho stu- dents, but also understands the importance of work- ing closely with agricul- ture industry stakeholders to meet the needs of the cit- izens of Idaho and the agri- culture industry here.” For example, last year Parrella was instrumental in fi lling the barley commis- sion’s endowed research agronomist post despite hir- ing freezes and budget cuts, Wilder said. He “has made great things happen for CALS in spite of the tough budget situation at the university and COVID-19 setbacks,” she said. “He understands what it takes to get things ‘22 ‘23 C o mp l et e N MC RE E C C l as s r oo m & O u t r ea c h F a ci li t y Fall ‘19 A cq u i r e R i n k er R oc k C r ee k R an c h Summer ‘19 Casey Chumrau B re ak gr o u nd on I da ho C en t e r fo r P l a n t a n d S o i l He a l th ( P a r ma ) 2022 Spring ‘18 Laura Wilder 2023 A c q ui r e R u pe r t la n d fo r I da h o C AF E Summer ‘17 ‘16 I da h o CA F E •M Mi lk f i rs t co w s •D Di s co v er y c om pl ex o pe n s An no un ce T hi e ss e n E n d ow e d P ro f e s s or f or Po ta to St or ag e Zak Miller done, and has been willing to do whatever was neces- sary to ensure initiatives move forward and students and faculty are supported to the best degree possible.” Idaho Wheat Commis- sion Executive Director Casey Chumrau said Par- rella “is very well respected, and the wheat industry is appreciative of all of his eff orts on behalf of Idaho agriculture. We see him as a real friend and partner.” The Idaho Farm Bureau Federation interviewed the dean about extending his initial fi ve-year work commitment, and other developments. “Farm Bureau was happy to hear that Michael Parrella will continue on as dean of University of Ida- ho’s College of Agricul- tural and Life Sciences,” CEO Zak Miller told the Capital Press. “It is amaz- ing how much he has done C om p l e t e A g r i B e e f M e a t Sc i e nc e C e n te r 2023 UI CALS in just fi ve years to help set CALS, and Idaho’s agricul- tural industry, up for suc- cess into the future.” Miller said Parrella “has asked industry to step up to the plate and help con- tribute to several big-ticket research projects that will help farmers and ranchers succeed, and industry has done just that.” “CALS and the state’s agriculture industry are true partners in these proj- ects and that came about largely as a result of Par- rella actively pursuing that partnership,” Miller said. “We look forward to con- tinue working with the dean as he continues to propel the university’s agriculture college forward.” Step by step Parrella said facilities projects and program devel- opments typically start with engaging industry to iden- tify a problem or need. Fac- ulty members help. As the plan and an understand- ing of its benefi ts develop, paying for it — with contri- butions from industry, the college and ultimately the Legislature — can become feasible. “We contribute and they contribute, and it’s a true partnership,” he said. Indus- try and the college have an investment in the projects, “and that seems to have res- onated here.” One example is the $7 million Parma upgrade and expansion, fi rst discussed three years ago. This year, industry and the Legislature each contributed $3 million to go along with UI’s $1 million. Groundbreaking is planned for next year. The $45 million CAFE project as of mid-August had about $25 million com- mitted from stakeholders, the Legislature and uni- versity. Elements include a 2,000-cow research dairy near Rupert, an educa- tion and public outreach center near Jerome and a food-processing pilot plant in partnership with the Col- lege of Southern Idaho in Twin Falls. Parrella said he won’t retire until at least “the fi rst cows are milked at the dairy in Rupert” and the Parma project is fi nished, both tar- geted for 2024. The Legislature appro- priated $10 million for CAFE in 2017, years after making the funding avail- able contingent on industry support. Naerebout of the Dairy- men’s Association said the industry had stopped believing the project would advance. But Parrella “rec- ognized the need for it in serving the dairy industry and the benefi ts it would bring to the university. He did a great job rejuvenat- ing it and making what had been a discussion and con- cept over a decade into an actual research center being built.” Margie Watson, whose family owns onion packing Parrella has “endless energy,” she said, “and a razor focus of his vision for the University of Idaho. And it’s contagious.” Watson said the UI ag dean “is so positive and has such good ideas, and is so accepting of other peo- ple’s ideas in incorporat- ing all areas.” She said he’s comfortable with industry and the Legislature, has an all-inclusive vision for agri- culture, strives to advance the sector and “wants to help.” Parrella said CALS facilities ultimately are less important than the fac- ulty working there and the constituents served. He mentioned Vandal Brand Meats, where a meat sci- ence advisory board will operate for the benefi t of the students as well as the facility. “It’s not just a building” but a long-term plan refl ect- ing what the college wants to accomplish, he said. CALS employs 220 fac- ulty and 276 staff in per- manently funded positions, not including temporary or seasonal help. The CALS annual budget of about $75 million comes from state and federal appropriations, grants, contracts, fund-rais- ing proceeds, and local service funds from reve- nue-generating activities such as Vandal Brand Meats sales and the college’s foun- dation seed program. CALS has nine research and extension centers, six affi liated centers and county extension offi ces. New Jersey native Parrella grew up in Rah- way, N.J. He earned a bach- elor’s degree in animal sci- ence at Rutgers University, and a master’s degree and Ph.D., both in entomology, at Virginia Tech. He said his Ph.D. adviser “was a master at talking to people. I learned a lot.” Parrella started his career at UC-Riverside, doing fl oriculture and nurs- ery work, and visiting pro- ducers all over California for eight years. He took the same approach to his work at UC-Davis. “It was a people busi- ness,” he said. “That sort of experience helped prepare me for this job.” Mandates: ‘It could very well Mutilations: Why is it farmers often don’t fi nd footprints? be that for some folks that this Continued from Page 1 won’t be much of a change study on. The one thing that makes people think they’re dealing with from current practices’ malicious intent is that they think Continued from Page 1 asked. “Are you going to ter- minate someone who says, ‘I’m not answering private medical questions?’” Wood said coaxing rather than forcing workers to get vaccinated may be more eff ective in the current polit- ical climate. “It’s hard to get people to work together when government leaders continue to lose credibility,” he said. Tyson Foods mandated vaccinations in early August. Since then, the percentage of vaccinated Tyson workers has gone to 72% from 45%, a fi gure touted by the White House to support Biden’s plan. United Farm Workers organizer Elizabeth Strater said some farmworkers will balk at mandatory vaccina- tions, though they won’t have much choice. “A part-time librarian can quit over this, but not a farm- worker,” she said. “They won’t choose to lose their jobs. People are doing this work because they need to.” An emergency rule may not be in place until after peak harvest for much of agriculture. Once a rule is announced, workers will need up to six weeks to become fully vaccinated. WAFLA executive direc- tor Dan Fazio said foreign seasonal workers should have little problem meeting the mandate. He estimated that 95% of the workers with H-2A visas are vaccinated. Workers come to the U.S. knowing they will live with other farmworkers in group housing, said Fazio, whose organization helps farmers obtain H-2A workers. “It would be a safety prob- lem not to be vaccinated,” he said. “The H-2A workers, by and large, are all vaccinated.” Northwest Horticultural Council senior vice presi- dent Kate Tynan said the rule details will matter, including who is responsible for testing unvaccinated employees. Many agricultural employers, however, already have encouraged vaccina- tions, she said. “It could very well be that for some folks that this won’t be much of a change from current practices,” she said. they’ve got a surgical-like or even laser-like cut. What we’ve found in predations known to be from coy- otes scavenging a carcass is they’ll bite and then pull back, leaving what appears to be a straight-line cut. There are also little bite marks, but you have to look closely for them. CP: How do you know the cases you’ve studied have defi nitely been coyotes? Nation: The incidents were cap- tured on video camera, or we used eyewitness accounts where the owner saw coyotes mutilating the animals. CP: So why is it farmers often don’t fi nd footprints? Shouldn’t there be coyote tracks? Nation: That’s fair game, a fair comment. My experience is that you seldom get a person bringing in an animal in wintertime saying it was mutilated. And the reason is that the paw prints are right there in the snow, so (farmers) know what hap- pened then. In the summer, paw prints aren’t as easy to spot. Now, in hindsight, after work- ing with a coyote specialist, I also wonder if some of that seasonality is also because that coincides with when adult coyotes are teaching pups of the year how to hunt and eat, going for the ends of the body where the skin is softest. Deputy Jeremiah Holmes Offi cials are investigating the death and mutilation of this bull found in Wheeler County, Ore., in August. CP: For the sake of your argu- ment, let’s say coyotes are remov- ing body parts. That still doesn’t explain how the animals died in the fi rst place. Nation: Well, people often miss that 24-hour window (to examine the body after death). Ranchers also get so concerned about mutilation they sometimes won’t get a necropsy done. The cow might have died of plant poison- ing, a disease or a subtle metabolic condition. My take-home message would be, no matter what you think hap- pened to the animal, get it into a state diagnostic lab or a veterinar- ian. A dead animal can be seen as a loss, but it can be turned into an asset if the test hints at something like a parasite or nutritional prob- lem you can deal with in the rest of your herd. CP: Your theory isn’t as popu- lar as theories of foul play. Why do you think that is? Nation: Well, for one thing, coy- otes and mice are not as exciting. If you can mix perversion and cults and the unknown, you can have a wonderful mix of a story there that people can let their imaginations run wild on. I’m not saying I have all the answers, but it’s sure more reason- able than Martians and ray guns.