Transition time

| Print |  Email
Articles - September 2012
Monday, August 27, 2012

 

0912 TransitionTime 03
Above: Tofurky deli slices contain no MSG or nitrates.
Below: Tempeh is made with whole soybeans.
//Photos by Sierra Breshears
0912 TransitionTime 04

Athos joined the company full time in 2005, though he collected his first paycheck from Turtle Island in 1992 while working summers during his undergrad study of fish biology at the University of Washington. He stayed at the University for his Ph.D. in the neurobiology and behavior fields, focusing mainly on learning and memory. Athos worked for about a year as a postdoctoral scientist at the school before taking a position with the National Oceanic and Atmospheric Administration, where he served as a visiting scientist at the Northwest Fisheries Science Center for more than a year. It may not read like the typical resume of a food company’s executive vice president, but atypical is the norm for Tofurky.

Tibbott graduated from Wittenberg University in Ohio in 1974. He studied education and worked in outdoor education before turning to the tempeh business. When he started the company, he was the only employee, and he would hand-deliver samples to grocers. Now, at 61, he welcomes the change and the help Athos brings.

“I think Jaime’s skill set is perfect for where the company is now,” Tibbott says. The business is looking to commission its first production line in a new 33,000-square-foot facility in January 2013. The new building will seek LEED platinum certification, and it’s just a stone’s throw from the current operation on the Hood River waterfront. The expansion means more employees, and Athos sees a need for more internal infrastructure. That’s one place his systemic, analytical background may serve the company well.

Athos knows that the new building and additional employees are premised on the belief that their output and profits will grow. He has been working to build management structure and to put leaders in positions to help, not only with the expansion but also with the transition at the top of the company. “Having a good team — a good, solid team under me — that has definitely been one of the things I’ve worked on,” Athos says.

Product development has been a strength for Turtle Island since its inception. Tibbott has relied on creativity and a nose for the holes in the market. “Tofurky was really the stroke that changed the course for us,” Tibbott says. “I think new products are as much art as they are science.” Both men are consumers of their own products and of their competitors’ foods. Tibbott trusted his preference for the taste and texture of tempeh over tofu more than 30 years ago, and he continues to rely on his intuition today as they innovate products like their deli slices, sausages and frozen pizzas. He is sensitive to spicy foods, so they’ve steered clear of anything with too much kick, even in their pizza line. “Not only do I not like spicy things, but the data backs me up there,” Tibbott says. It’s just one example of his tastes and opinions matching that of his consumers.

Athos regularly brings home samples of potential new products for his wife, Rachel, and their two young sons, Max and James, but his scientific education lends itself to a different way of looking at Tofurky’s product development. Athos gets excited talking about the heat given off during the soy- fermentation process, and according to Tibbott, Athos has a gift for understanding numbers, systems and the biology and chemistry of their business, such as the science of gluten. It’s these talents, rather than decades of honed instinct, that will shape the way the company manufactures new products in the coming years.

“I’m probably even more aggressive about innovating new products,” Athos says, but he also understands that when it comes to food, science has its limits. “Anything with a sensory experience is subjective,” he adds.

 



 

More Articles

The short list: Holiday habits of six Oregon CEOs

The Latest
Thursday, December 11, 2014
121214-xmaslist1BY JACOB PALMER | OB DIGITAL NEWS EDITOR

We ask business and nonprofit leaders how they survive the season.


Read more...

Old school: Paulsen's Pharmacy maintains old fashion ethos

The Latest
Thursday, December 18, 2014
121914-pharmacy-thumbBY MEGHAN NOLT

VIDEO: Under the radar — complete with a soda counter, the traditional Paulsen's Pharmacy looks to compete with big box retailers.


Read more...

Raising the Stakes

February 2015
Monday, January 26, 2015
BY LINDA BAKER

The 2014 Bend Venture Conference set a record for the most cash, investments and prizes awarded at an angel conference in the Pacific Northwest. Investments in the six winning companies exceeded $1 million. The 11th annual conference was hosted by Economic Development of Central Oregon.


Read more...

Corner Office: Pam Edstrom

January-Powerbook 2015
Saturday, December 13, 2014

Seven tidbits of information from an agency partner and co-founder of Waggener Edstrom in Lake Oswego.


Read more...

Justice for All

January-Powerbook 2015
Thursday, December 11, 2014
BY JESSICA RIDGWAY

Lawger upends the typical hourly based fee model by letting clients determine the cost.


Read more...

Labor Pains

February 2015
Monday, January 26, 2015
BY AMY MILSHTEIN

Thinking about starting an internship program? Be careful. Navigating unpaid internships can be tricky.


Read more...

Editor's Letter: Power Play

January-Powerbook 2015
Thursday, December 11, 2014

There’s a fascinating article in the December issue of the Harvard Business Review about a profound power shift taking place in business and society. It’s a long read, but the gist revolves around the tension between “old power” and “new power” as a driver of transformation.


Read more...
Oregon Business magazinetitle-sponsored-links-02
SPONSORED LINKS