Winter 2026 7 FROM THE PUBLISHER ART BY JOÃO FAZENDA A NEW GENERATION OF INNOVATION ers lined around the block and a recent appearance on The New York Times list of America’s best pizzerias. With inspired combinations like ph - style braised brisket pizza topped with hoisin and bean sprouts, the Truongs have perfected a cultural mix of Italian-style wood-fired pizza and Asian flavors. Yum! I’m describing the deliciousness of the OSU Alumni Association’s new Community, Culture and Cuisine series. (See what’s up next at ForOregonState.org/CCC.) Its events celebrate alumni entrepreneurs through shared food, drink and conversation. They also highlight a new generation of Beaver innovators leaning into their heritage while also following in the footsteps of food and beverage trailblazers like the McMenamins, Widmers, the founders of Panda Express and so many more. As a land-grant institution, Oregon State has long pioneered food science, fermentation and hospitality programs, producing alumni whose expertise ripples across family farms, global food companies, craft breweries and celebrated restaurants. But thriving in a dynamic and competitive industry requires more than classroom knowledge; it takes relationships, resilience and a willingness to learn from others’ journeys. The creativity and tenacity of business owners like the Chos and Truongs cannot be underestimated. Each bite and sip from these alumni ventures tells a story of Oregon State’s enduring innovation. I can’t wait to see what’s served next. John Valva Publisher, Oregon Stater My first visit to Cho Wines on the western side of the Chehalem Mountains took my breath away. Like so many Willamette Valley vineyard settings, the views alone make this little part of the world magical. But what I’m still thinking about is the new generation of Beaver innovators redefining Oregon’s food and wine scene. That afternoon, the award- winning wine we sipped was compliments of our hosts, Dave Cho, ’18, and his wife, Lois. (Meet Dave in this issue’s Stater Spotlight video at OregonStater.org/cho-wines.) Their fresh take on traditional Willamette pinot noir — with notes of red currant and cherry with just a hint of savory tea — completely wowed me. And on the menu? Aaron Truong, ’09, and Natalie Truong’s Hapa Pizza. Any reader from the Beaverton area likely already knows about Hapa’s popularity, with customOFF I CERS Chair, Dan Jarman, ’88 Vice Chair, Jonathan Riley, ’09 Treasurer, Jay Boatwright, ’78 MEMBERS Derek Abbey, ’99 Casey Anderson, ’14 Dom Biggi, ’88 Bob Bluhm, ’82 Sara Boraston, ’15 Sharada Bose, ’84, M.S. ’88 Gabrielle Homer, ’88 Colin Huber, ’10 Conrad Hurdle, ’96, MAT ’97 Jon Isaacs, ’97 Kelley Kaiser, ’93, MPH ’99 Julie Lambert, ’85 Bella Larsen, student representative, ex officio Keith Leavitt, ’88 Charlene McGee Kollie, ’04 Lee Miller, ’80 Jayathi Murthy, OSU president, ex officio Candace Pierson-Charlton, ’73, Ed.M. ’02 Mary Power, ’90 Denver Pugh, ’97 Shawn Scoville, OSU Foundation president and CEO, ex officio Dorian Smith, ’09, MAIS ’17, Ed.D. ’25 Marcia Torres, ’01 Michael Whitten, ’12 Ellen Yin, ’16 ADDRESS 204 CH2M HILL Alumni Center Corvallis, OR 97331 541-737-2351 osualum@osualum.com ForOregonState.org SOCIAL MEDIA Facebook: facebook.com/ oregonstatealum X: @oregonstatealum Instagram: @oregonstatealumni YouTube: @Oregon_Stater Sign up for the Beaver Lodge newsletter at ForOregonState.org/BeaverLodge
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