Today I’d like you to meet a colleague at the mill: Logan Jennings. Logan, 27, oversees all aspects of olive oil production at our northern California mill, here in Artois. Having grown up around olives in Corning, Calif., he's no stranger to the olive business. But he's had a varied background. He worked as a seasonal wildland firefighter during college, for example. When he's not at the mill, Logan likes to hunt, fish and cook. Much of the food is what he and his family grow and harvest. Logan sat down to chat about his job here as well as his background and cooking interests.
Tell us about your job as Production Operations Manager.
I oversee all aspects of making of our retail, food service and bulk extra virgin olive oil. I also manage shipping and receiving from the mill. And I'm responsible for scheduling when we produce our oil, new packaging, and evaluating new equipment. During our fall harvest I'm a miller!
How long have you been with COR, and how did you come to the company?
I've been with COR for about 3-1/2 years. I joined in February 2010. During my last semester of college I was looking for a full-time job in the area. I heard that there was a position that opened up at COR, so I applied. Luckily, I was able to get an internship and was offered a position as Production Supervisor upon graduation.
Did you have a prior background in olives?
Growing up in nearby Corning you always have some familiarity with olives. My family owned some Sevillano and Manzanillo orchards in the Corning area when I was younger. Growing up I would work in my aunt and uncle's orchard doing a little bit of everything.
What do you like to cook at home?
I love to cook pretty much anything, although I'm not much of a baker. I'd like to think I'm pretty good with most wild game. I am an avid outdoorsman, so hunting and fishing provide me some unique meal opportunities. The majority of what we eat at home is either something we've grown or harvested ourselves.
What do you like to cook on the grill?
I frequently grill a variety of vegetables inside a foil pouch. I'll include sliced zucchini, squash, bell pepper, minced garlic, sweet onion, potatoes and some chopped green onions.
I'll give the veggies a drizzle of ourArbosana oil before I seal the pouch and place it on the grill. I'll then cook the veggies until they're tender. I also like to use a foil pouch to grill corn on the cob. I'll first sprinkle the corn with lemon salt and then brush it with our Everyday Fresh oil.
Bon appétit,