NFI Future Leaders Newsletter (2015-2)[summer]

FUTURE LEADERS

NFI

Survival ThreadJANUARY 18 - 19

NFI Committee MeetingsHeld prior to Global Seafood Market Conference.

JANUARY 18

7:15—8:45 AMFuture Leader Alumni CommitteeCurrent class and all alumni invited

1:00—4:30 PMFuture Leaders Service ProjectService project organized by the current Future Leaders Class in conjunction with SeaShare. All Alumni invited. Email Michael Lieberman.

6:00—7:00 PMFuture Leaders Class of 2015 ReceptionSponsored by Foa & Son, celebrate the graduation of the Class of 2015!

JANUARY 19 - 21

Global Seafood Market ConferenceMiami, FL

MARCH 5

4:00—6:00 PMFuture Leader Alumni Reunion EventCity Bar @ The Westin Boston Waterfront HotelClass of 2016 and FL alumni are invited.Proceeds donated to SIRF. Sponsorship opportunities are available. Contact Sarah Hayes.

6:00—7:30 PMNFI Chowder PartyWestin Boston Waterfront Hotel

MARCH 6 - 8

Seafood Expo North America

SuSuSurvival Threadrvival Threadrvival Thread

SARAH HAYESMaritime Products [email protected]@mpiseafood.com

MICHAEL LIEBERMANFoa & Son [email protected]

DONT MISS OUT

Sarah and Michael would like to wish all theFuture Leaders a wonderful holiday season and a happy new year! See you at the GSMC in Miami!

Winter2015

SIRF Fundraising CommitteeThis committee has been formed to help look for ways for the alumni to help raise awareness and money for SIRF. The following alumni have volunteered to help on this committee:

Michael Lieberman . . . . . . . Foa & Son Corporation Liz Plizga . . . . . Diversified Business Communications Jenni Davis . . . . . . . . . . . . . . . . Sea Port Denise Gurshin. . . . . . . . . . . . . . Highliner Patrick Kearns . . . . . . . . . . . . . Eastern Fish Mike Ramsingh . . . . . . . . . . . . Urner Barry Sarah Hayes . . . . . . Maritime Products International

Future Leader Education Alumni CommitteeThis committee functions to look at various leadership and industry education we can offer for the alumni to consider. The following are currently serving:

Jenni Davis . . . . . . . . . . . . . . . . Sea Port Sarah Hayes . . . . . . . . . . . . Maritime Products Dan DiDonato . . . . . . . Preferred Freezer Services Janice Schreiber . . . . . . . . . . . . Urner Barry Liz Plizga . . . . . Diversified Business Communications Belem Gomez-Tiani . . . . . . . . . . . . . Mirasco

2016 GSMC/Miami Alumni EventThis committee will consider if it is possible to organize an alumni event in conjunction with the Global Seafood Marketing Conference in Miami in January 2016. We are currently seeking volunteers to serve on this committee:

Sarah Hayes . . . . . . . . . . . . Maritime Products Michael Lieberman . . . . . . . Foa & Son Corporation

2016 SENA Alumni EventThis committee will organize all of the details for the alumni event that occurs in conjunction with the Seafood Expo North America. Current alumni serving are listed below.

Sarah Hayes . . . . . . Maritime Products International Michael Lieberman . . . . . . . Foa & Son Corporation Mary Larkin . . . . Diversified Business Communications Dan DiDonato . . . . . . . Preferred Freezer Services

2016 Future Leaders Class ProjectThis committee works to determine the parameters for the current future leaders class project. Please let us know if you would have in interest in partcipating.

Michael Lieberman . . . . . . . Foa & Son Corporation

Future Leader Alumni Connections CommitteeThis committee explores ideas and will implement solutions for keeping the alumni connected via social media or web site forums.

Jenni Davis . . . . . . . . . . . . . . . . Sea Port Mark Palicki . . . . . . . . . Fortune Fish & Gourmet Janice Schrieber . . . . . . . . . . . . Urner Barry Michael Lieberman . . . . . . . Foa & Son Corporation

If you are interested in volunteering, contact Sarah or Michael.

FUTURE LEADER ALUMNI SUB-COMMITTEES

Winter Edition - Survival Thread - Page 3

Kosta Aneziris with Preferred Freezers explainsthe Current Future Leaders Class Project

FUTURE LEADERS PROJECT:EAST vs. WEST

Message from Jim Harmon,with SeaShare

CALL TO ACTIONIt takes a very BIG COMMUNITY to get salmon steaks to food banks. It takes you. We celebrated October as National Seafood Month by receiving 500,000 lbs of salmon from fi shermen and seafood companies operating in the Bering Sea and Gulf of Alaska. This donation is expected to yield approximately 1.7 million salmon steaks for food banks in the continental U.S. and Alaska.

These salmon require steaking and repackaging to be in a form that the food bank clients can use. We also have additional freight, storage, and handling costs. Some services have been donated or discounted, but there are still signifi cant costs ahead to process all this wonderful salmon. More than 30 companies have donated or discounted services and salmon so far. Please join in and help get a great protein item to people that normally can’t fi nd aff ordable seafood.

Make a donation, and help your team in the current competition. Pick one below:

http://www.seashare.org/donate/nfi westhttp://www.seashare.org/donate/nfi east

The NFI class of ‘15 has split the country in half with the “EastSide” represented from classmates living and working east of the Mississippi River while the West is represented by well…those doing exactly the same thing just on the other side. We are holding a friendly competition East vs West to see who can raise more funds, donations and awareness for SeaShare, while keeping the whole class active within their individual markets. For example, in Chicago John Novak of Fortune Fish & Gourmet put together a dinner pairing wine with all donated seafood. All of the profi ts from this event were donated

to Sea Share (story included in this newsletter on page 8). Tickets were sold across the country to this event in Chicago. Tickets for those unable to attend were donated to the local food bank. Meanwhile, our New England group is trying to do something similar. We have also had some generous donations from High Liner Foods as well as Wegmans. The Preferred Freezer family also contributed a generous portion of monetary donations and we hope to see this event take off soon. Our whole class coast to coast is working to raise awareness as well as donations. Our overall goal

is to make sure we keep the alumni involved year after year and that this friendly competition becomes a new tradition among NFI members. The class would like to present a trophy and/or commemoration of some sort at the Seafood Expo North America, which could generate even more awareness to the competition. We all believe that the learning experience of the NFI Future Leaders program has been remarkable. Lastly, the learning experience from our classmates and from all diff erent aspects of the industry has been just as amazing. This is our opportunity to show our thanks and give back!

Kosta AnezirisPreferred Freezers


SIRFSIRF

In October Dan DiDonato, Vice President of Preferred Freezers, Director of SIRF, and an alumni of NFI’s Future Leaders program, presented a check to the Seafood Industry Research Fund to honor Wally Stevens the founder of the Future Leaders program. Wally established the Future Leaders program while serving on the Board of Directors of the Fisheries Scholarship Fund, the predecessor of SIRF.

In 2013 the Future Leaders group approached the SIRF board to establish a perpetual fund in honor of Wally. Since that time Future Leaders have created a fund raising event held every year in Boston during the Seafood Expo with the proceeds directed to the Wally Stevens Perpetual Fund. Their 2015 event was the most productive to date and reached a fund raising high of $7,500. Funds from the Wally Stevens Fund along with other contributions have supported SIRF’s recent research programs including the Development of Remote Testing for Decomposition in Tuna and Mahi-Mahi, Shelf Life Studies of Eleven Species, and the Economic Impact of Imported Seafood in the US Economy.

“SIRF is grateful to Future Leaders for their eff orts in developing a fund raising even to honor one of our previous directors, the founder of the Future Leaders program and an industry leader, “said Russ Mentzer, Chairman of SIRF. “Today we hear on the news about people working to build their legacy. I think the most remarkable legacies are built by people who never endeavored to have one. They selfl essly worked for the benefi t of others. Wally Stevens is a wonderful example of a leader with a great legacy.”

If you would like more information about SIRF please visit http://www.sirfonine.org

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HIGHLIGHTS FROM the class of 2015

A - Kevin SeelyEastern Fish CompanyFavorite Session: Florida

My favorite part of the Florida session was being on the shrimp trawler. Also, I enjoyed the chefs portion of the event on the culinary side of the business

B - James TourkistasEast Coast Seafood, IncFavorite Session: Washington, DC

I enjoyed meeting senators, representatives, and their staff from our region. It was great to be part of the political process and provide information regarding some of the challenges our industries face. Hopefully, we helped the NFI inspire some reasonable compromises and foster more informed decision making. Oh and the Jacksonville Zoo. That was great.

C - Ciera WomackRich Sea ProductsFavorite Sessions: DC and Seattle

Our trip to D.C. is one I’ll never forget! Knowing that there are decisions being made that affect our industry and that we were a real influences on our leaders on the hill was an amazing experience.

Learning water survival training skills was not only an experience that could potentially save our lives if we are ever in a situation to use them, but it was a blast!

Most of all, the friends that I made throughout this journey were the best part. Having these connections throughout the country is something I’ll treasure forever. I’m so happy to have had this experience, I just wish it could’ve lasted longer!

D - Spencer BaldwinOrca Bay SeafoodsFavorite Sessions: All of them!

The best part of participating in this program was learning about different aspects of the industry that I am not directly involved in. Whether learning from my Future Leaders classmates or from the

A

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many tours, events, and projects, the knowledge I left with will serve and benefit me for the rest of my professional career. I am extremely grateful to Orca Bay, NFI, and all of my classmates for making the program so successful.

E - Sandra ChaoSea Port Products CorpFavorite Session: Not just one!

I felt the most memorable part of the class was engaging with future industry leaders to understand where the industry is going and discussing innovative ideas for seafood conservation and sustainment. Furthermore creating lifelong networks to enhance my career development in the industry.

F - Dan HofmeisterBumble Bee Foods, IncFavorite Session: Washington, DC

I will never forget sitting in a congressman’s office trying to persuade his staff to put pressure on the FDA to update its advice to pregnant and nursing women on seafood consumption! It was great to get a taste of what goes into influencing legislation that impacts all of us in the seafood industry and to also have the opportunity to present our case on issues that really matter to our companies.

G - John MonczynskiRich Products CorporationFavorite Session: Washington, DC

The most unique and informative FL experience for me was on Capitol Hill. It was invigorating and eye-opening to see the inter-workings of our Federal government and the challenges the NFI team and our industry face so often. Also a lot of fun to be a part of the hustle and bustle of DC.

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HIGHLIGHTS FROM the class of 2015

H - Scott ThackerTrident SeafoodsFavorite Session: Washington, DC

The Washington DC trip presented an unique opportunity to see the NFI’s commitment to the seafood industry through daily meetings with legislative branch. It was encouraging to see the Legislative support on the Magnuson-Stevens Reauthorization Act and the FDA misuse of the acceptable market name “Alaska Pollock”. In addition to the meetings on the hill the trip included shellfish harvest and processing facility that has continued success for 115 years in the Chesapeake Bay. The Chesapeake Bay ecosystem restoration has had substantial positive impact from increased shellfish stock’s ability to enhance the water quality.

I - Elise CarlsonKing & Prince SeafoodFavorite Session: Washington, DC

My favorite experience was the day spent in Washington D. C. lobbying. It was exciting to be involved in a lobbying effort for a bill that was coming up to a vote within hours or days. The relationships with the 2015 class members are the most valuable thing I am taking way from the experience.

J - Steve LubelczykFW BryceFavorite Session: Seattle

Participating in the Future Leaders program was a fantastic experience, giving me exposure to parts of the seafood industry that I would not have otherwise experienced. While it was great to see the building of a ship, the offloading of Salmon, processing of fillets, and to lobby on Capitol Hill, the most memorable moment was the survival training. The dependence on each other for ‘survival’, in perhaps the calmest possible waters you would hope to find yourself, reminds you as to how dangerous our industry can be for those on the water that know that at any time their lives could depend on a survival suite and their crewmates preparedness.

K - Mark ScheerWilliams Kastner Attorney at LawFavorite Session: Low Country Boil, Georgia

My favorite experience was probably the low country boil in Georgia. The evening was truly perfect, with the weather, food and company combining to be memorable and poignant, and a great opportunity to get to know the other classmates.

L - John V. YoungEuclid FishFavorite Session:

We had a great summer visiting and talking with titans of the industry, may it be now or in fact the future of our industry. The group of people that was in this class ranged from 65 years old all the way to young guys in the group from 22-23 years old Joe Marshal and I. Talking with processors and distributors alike made it for a great summer to widen my eyes to never stop being a student to the industry. We all came together in Alaska in a major way spending time at the Sourdough or being on Ward Lake until dark catching humpys and Reds!

M - Dennis NoceKing & Prince SeafoodFavorite Session: Florida

During the Florida trip, I was certainly proud of the job our King & Prince team did hosting the NFI Future Leaders, as well as the plant tour. Aside from that, the tour of the Jacksonville Port Authority (JAXPORT) was a great leaning experience. Understanding the scope of the operation, as well as the importance of maintaining and dredging to increasing channel depths to secure access to larger cargo ships. This was a great tour.

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Your mother was right.

“Be nice,” “play well with others,” “share” and “listen” are all lessons engrained into us as little ones. You may not have thought about it before, but all of these lessons can be used in the workplace and may help to contribute to the success of climbing up that proverbial ladder.

After reviewing Lindsey Kolowich’s 20 Signs You’re Emotionally Intelligent (And Why It Matters for Your Career), [http://blog.hubspot.com/sales/signs-youre-emotionally-intelligent], it’s safe to say your mother was right!

In the world of sales, which many of us are either directly or indirectly tied to, the sale is maybe 15% the product and the other 85% is getting the person you are dealing with you to “like” you. We all buy products we “like” from people or companies that we “like”.

Much of this concept can be translated back into the workplace and structuring yourself to be a better leader and potentially, a head honcho.

This article defi nes “emotional intelligence” as a skill that could be just as important as having “cognitive intelligence” or technical knowledge.

The term emotional intelligence was created by Peter Salovey and John D. Mayer and defi ned as “a form of social intelligence that involves the ability to monitor one’s own and others’ feelings and emotions, to discriminate among them, and to use this information to guide one’s thinking and action.”

The article discusses 20 signs to gauge one’s own as well as others’ degree of emotional intelligence. According to the research, understanding and assessing emotional intelligence can benefi t the workplace a team of productive, fun and successful colleagues.

For example, in my own my emotional intelligence assessment I found areas to improve such as adapting more to change and trying to be a better infl uencer; I need to communicate my thoughts in a more articulate fashion.

The general position the author takes is summed it up well here...

“The way I see it, a lot of it boils down to likeability. Emotionally intelligent people ask questions, listen deeply to others, and are genuine and honest — all characteristics of a well-liked person. After all, we have Nobel Prize-winning psychologist Daniel Kahneman’s famous fi nding that people would rather do business with someone they like and trust instead of someone they don’t — even if that less likeable person is off ering a better product at a lower price.”

Like we touched on at the beginning, if you follow mother’s rules, people will like you and trust you. However, one can’t live on likeability alone, working hard and having cognitive intelligence side by side with your emotional intelligence will see you to make great strides in the workplace.

DeepThoughtsON LEADERSHIP with Janice Schreiber


In celebration of National Seafood Month, MK The Restaurant and Fortune Fish & Gourmet hosted a wine-paired, surf-centric dinner to benefi t SeaShare on Wednesday, October 21.

The menu featured an array of indulgent seafood dishes from MK Chefs Michael Kornick and Erick Williams including Skuna Bay Salmon Tartare with Salmon Roe, Gaufrette Potatoes Pissladiere, Maine Diver Scallops with Roasted Caulifl ower; and Cumin-Scented Parsnip Bisque, with boar bacon and Charred Fuji Apples.

Jim Harmon, Executive Director of SeaShare, conveyed his gratitude and shared a few words about SeaShare with diners. He was accompanied by the Senior Manager of Supply Chain Development, Michael Loeffl of FeedingAmerica.org. Fortune Fish & Gourmet was joined by several other seafood companies including members of Preferred Freezer Services, Penguin Frozen Foods, AquaTerra Farms, Mazzetta Company, and Bristol Seafood. All proceeds from the dinner will go towards supporting SeaShare in their eff orts in supplying seafood to food banks across America.

Thank you Fortune Fish & Gourmet and MK The Restaurant for hosting such a fabulous event!

Jon Novak, Future Leader

2015, rose to the challenge

of promoting SEASHARE, and

planned an event in Chicago...

Skuna Bay Salmon Tartare, Salmon Roe, Gauphrette Potato

Jordyn Sotelo Chef Erick Williams

Mike Loeffl FeedingAmerica.org

Jim HarmonSeaShare


Unlike many, I had little connection to the Seafood Industry prior to my career at Gorton’s

Originally from Upstate New York, I have a lot of fond memories from my childhood but very few of them involve seafood. I remember fi shing with my Dad at one of the many nearby lakes, lobster fi shing one summer with my cousins in the Florida Keys, and a cruise along the Alaskan coast when I was 12 years old. Needless to say, growing up I never anticipated I’d end up in this Industry but like many of us….I guess I’m hooked!

It all began back in 2007, when I graduated from The Pennsylvania State University with a degree in Supply Chain and Information Systems. I was formally introduced to Gorton’s at a campus career fair. It didn’t take long for me to fall in love with the company, its people, and their values. I packed my bags, moved up to Boston and started my initial role as an Associate Buyer. Over the fi rst few years I learned the ins and outs of ingredients, packaging and operations. I later transitioned to the Seafood Procurement team which provided me with exposure to the international markets. My experience in procurement has prepared me well for my current role with our sales team.

For more than 165 years, Gorton’s has been on a mission to help people everywhere enjoy the goodness of great seafood. While a lot has changed since 1849 a few things will always remain the same. Gorton’s is a company proud of its Gloucester history, the Gorton’s Fisherman, and the dedicated people that work every day to live up to a set of values we call the Gorton’s Way. After more than 8 years with Gorton’s, it’s an organization I’m really proud to be a part of.

In 2012, I was fortunate enough to be selected for NFI’s Future Leaders class. The program was a remarkable experience for me, both professionally and personally. It was undoubtedly one of the best adventures in my career so far. I quickly gained insight into the industry as a whole while expanding my network of contacts within it. The friendships I developed still exist today and I always look forward to seeing my classmates at industry events. The knowledge I gained has equipped me for my various roles within Gorton’s and I continue to draw upon it.

Thank you again to the NFI staff , my fellow classmates, those who hosted each session and to Gorton’s for enabling me to partake in such an amazing experience. I can honestly say it’s had a meaningful impact on my career and I’d encourage anyone that hasn’t participated yet to sign up. I think I speak for all of the alumni when I say I wish I could do it all over again!

Barb FiskeGorton’s

CLASS OF

2012ALUMNI

SPOTLIGHT


The past year has been an exciting and educational one for myself and surely for the rest of my NFI Future Leaders Class of 2015. Many of the Future Leaders come directly from companies that are seafood processors, distributors, or importers. They have a much more “hands-on” connection to this industry than myself. As a customs broker I feel that it’s given me a bit of an outsider’s point-of-view which has made this experience all the more meaningful and insightful.

Since starting to work (full-time) at New York Customs Brokers nearly 4 years ago I have had the pleasure of dealing with every type of importer, whether they be large or small, in the seafood industry or totally outside of it. Every shipment an importer brings in comes along with its own unique “signature”. Some shipments will be simple—soon forgotten. Others come with problems and resolutions that will leave a lasting imprint. Those are the ones that are interesting, while sometimes stressful and problematic at the time, they are the best learning experiences possible. If everything was easy, we’d never learn anything new!

This past year I challenged myself by taking (and passing) the Customs and Border Protection Customs Brokerage exam. Following an interview and background check I received my license about a month ago. The combination of studies for my CBP license as well as my experiences in the Future Leaders class has helped to alter the way in which I go around tackling problems. Instead of going into problems straight forward, sometimes it’s better to think of all the options fi rst and that way you

can “fl ank” the problem using a method diff erent than the obvious one right in front of you.

Every person in my class had a diff erent way of tackling their problems, whether they were in sales, logistics, farming or catching—every person thought a diff erent way. Being able to see and discuss how people in diff erent positions conquered their obstacles was one of my favorite parts of being in the Future Leaders. The human factor is always the bottom line when it comes to an industry such as seafood. Behind every dollar spent and every fi sh brought to market are real people who are making important decisions. Those important people have been or soon will be Future Leaders.

Thank you to NFI, all the sponsoring companies, and to all of the Future Leaders, past and present, for making this such an educational and enlightening experience this past summer. I will remember it forever and it will change me for the rest of my life!

CLASS OF

2015 Jonathan LiebermanNew York Customs Brokers

FUTURE LEADER

SPOTLIGHT

CLASS OF

2012 Denise GurshinHigh Liner FoodsCURRENT CLASS

SPOTLIGHTTen years ago, I was

looking to broaden my seafood business expertise. I had

an academic background in aquaculture, worked for a master distributor & needed another challenge. What attracted me, and many others, to work for High Liner Foods was an opportunity to advance my career working for a seafood leader. This industry distinction has been achieved by dedicating its resources to three core values: Customer Focused, Innovative & Responsible. We are fortunate to be part of a team that has helped build

the largest marketer of frozen, value-added seafood products. A team motivated to achieve the vision of being the leading supplier of frozen seafood in North American.

The history of High Liner Foods dates back to 1899 with the W.C. Smith & Company. This salt fi sh operation was located in Lunenburg, Nova Scotia, which is still the current home of our Canadian Operations. For those unfamiliar with the term “high liner”, it was a name given to captains who were well respected and had a

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reputation for successful catches. The High Liner brand was created in 1926. National Sea Products was created in the mid-forties and numerous brand/company acquisitions led to the company name change in 1999 to High Liner Foods.

Since 2007, High Liner Foods has acquired five other businesses that complimented the company’s portfolio. High Liner Foods today represents a team of experts in marketing, procurement, research & development, sales and supply chain. High Liner Foods’ product lines (Upper Crust, Pan Sear & Fire Roaster) with brands (Fisher Boy, High Liner, Sea Cuisine) as well as private label programs have set the gold standard in seafood excellence.

Quickly and very strategically, the company continued to adapt to the challenges in the marketplace, recognizing a profound responsibility to our oceans and our planet. High Liner Foods became one of the founding members of the Global Aquaculture Alliance and set ambitious goals as part its commitment to sustainability. These goals were virtually realized by the end of 2013, when the company had achieved sourcing 99% of its seafood from sustainable sources. High Liner Foods continues its sustainability journey today by working with suppliers to become certified from a sustainability perspective, and additionally, it takes a proactive role in improving fisheries and aquaculture programs around the world.

Consistently over the years, High Liner Foods has invested in its people. I had the privilege of being chosen for the 2012 Future Leaders program. It plays a role in introducing individuals within the seafood industry in a non-competitive setting. The program offers a unique opportunity to break from one’s traditional setting and proactively discuss challenges within the industry while touring aquaculture operations, harvesting vessels, plants and Capitol Hill. Relationships are formed donning a survival suit, volunteering at a food bank or simply passing time on the bus. You may be hard pressed to find a Future Leader Alumni who hasn’t reached out to a fellow classmate for insight or direction. In a fragmented global business, the Future Leader Program may be one’s first exposure to speaking with a cohesive voice to improve the seafood industry as a whole. To date, over ten individuals from High Liner Foods have successfully completed the program, forging long-term connections throughout the industry.

Denise Gurshin serves as Manager, Aquaculture Procurement at High Liner Foods and holds degrees from University of Massachusetts, Amherst and Auburn University.

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NFI Future Leaders Newsletter (2015-2)[summer]

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