Governor announces initiative to boost shellfish industry




Governor Christine Gregoire announced a new Washington Shellfish Initiative to boost shellfish production and research.

Speaking at Taylor Shellfish Farms of Shelton, the governor also announced more than $4.5 million in grants, much of it from federal sources, to identify and correct pollution sources affecting shellfish. 

The federal and state programs, coming after years of ecological, criminal and legal  problems for the industry, are aimed at helping tribal and private shellfish growers and marketers. The industry has show a more cooperative attitude after years of acrimony over shellfish farming rights  stemming from the original Boldt Decision confirming Indian fishery rights under 19th century treaties.

Representatives from the National Oceanographic and Atmospheric Administration and the Corps of Engineers accompanied the Governor today and pledged federal cooperation in advancing anti-pollution and waste cleanup efforts.

Taylor Shellfish, a Seattle Business Magazine Family Business award winner, has more than 400 employees and 10,000 acres of tidelands in shellfish beds. In 2009, the company filed a lawsuit against the state’s Department of Natural Resources, after newly-elected DNR Commissioner Goldmark rescinded an earlier agreement. That lawsuit was settled, and now longtime antagonists Taylor, DNR and the Indian Tribes are “working together,” according to a DNR spokesperson, to protect tidelands and grow and market more shellfish.

DNR also announced that it had agreed with tribal and non-tribal shellfish growers to present a unified position to the NOAA National Marine Fisheries Service to obtain federal approval of an “Aquatic Lands Habitat Conservation Plan” being prepared by DNR.    

The 2016 Washington Manufacturing Awards: Legacy Award

The 2016 Washington Manufacturing Awards: Legacy Award

Winner: Belshaw Adamatic Bakery Group
Legacy Award
Belshaw Adamatic Bakery Group
Auburn ›
When it’s time to make doughnuts — or loaves of bread, or sheets of rolls — it could well be a Belshaw Adamatic piece of equipment that’s turning out the baked goods. From a 120,000-square-foot plant in Auburn, Belshaw Adamatic produces the ovens, fryers, conveyors and specialty equipment like jelly injectors used by wholesale and retail bakeries.
The firm’s two legacy companies — Belshaw started in 1923, Adamatic in 1962 — combined forces in 2007. Italy’s Ali Group North America is the parent.
It it takes work to maintain a legacy. A months-long strike in 2013 damaged morale and forced a leadership change. Frank Chandler was named president and CEO of Belshaw Adamatic in September 2013. The company has since strived to mend workplace relationships while also introducing a stream of new products, such as a convection oven, the BX Eco-touch, with energy saving features and steam injection that can be programmed for precise times in baking. The company energetically describes it as “an oven that saves time, reduces errors, makes an awesome product, and is fun to use and depend on every day!”
So far, more than 3,000 have been installed in quick-service restaurants, bakeries, cafés and supermarkets in the United States. They are the legacy of Thomas and Walter Belshaw, former builders of marine engines, who began producing patented manual and automated doughnut-making machines in Seattle 90 years ago. They sold thousands worldwide and, today, Belshaw Adamatic is the nation’s largest maker and distributor of doughnut-making equipment.