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by Greg Martin, click here for bio
Program: Fruit Grower Report
Date: February 17, 2014
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The Walter Clore Wine and Culinary Center will be up and running this year with Abbey Cameron heading the wagon. The vision of the center has been to be a showcase for Washington wines and foods.But according to Cameron just because the doors will be open this year does not mean they are not still seeking support.
CAMERON: As always, these things are a work in progress. The good news is that the building’s complete and the construction is fully funded with no debt. The project has no debt. We’ve worked with our federal and state dollars and partner. We’ve worked very closely with the Port of Benton as a partner and we’ve had lots of private donors to date. And we are continuing a fund-raising effort actually right now to close the gap for about $300-thousand dollars that with our plans in place will get us up and running this year.
She says that will get the center operating and self-sufficient.
CAMERON: And we’re making a lot of great progress on that goal. A little more work to come and we’re always thankful for new supporters and contributors in that vein but the suns looking really bright on this project.
The center is named after the late Dr. Walter J. Clore, began his life’s work in 1937 studying vinifera grapes and their potential for growth in Washington soils. His research, a cornerstone of the industry’s development, earned him official recognition from the Washington State Legislature as the “Father of the Washington Wine Industry”.
That’s today’s Fruit Grower Report. I’m Greg Martin on the Ag Information Network.
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