Chefs at the 2008 Wild About Game event

• Paul Bosch, the Resort at the Mountain, Welches, Ore.
• Matt Christianson, Urban Farmer restaurant, Portland, Ore.
• Joseba Jiménez de Jiménez, The Harvest Vine, Seattle
• Erol Kanmaz, Timberline Lodge, Timberline Lodge, Ore.
• David Kreifels, Laurelhurst Market, Portland
• Tony Meyers, Serratto, Portland
• Phil Oswalt, Multnomah Athletic Club, Portland
• Gabriel Rucker, Le Pigeon, Portland
• Pascal Sauton, Carafe Bistro, Portland
• Karl Zenk, The Heathman Restaurant and Bar, Portland

Harvest Vine chef Joseba Jiménez de Jiménez will compete again in the 2009 Wild About Game cook-off.

The official signing took place at the All Things Organic show during the State of the Organic Industry in North America session. The agreement, signed by the two government agencies, took effect June 30.

"This is the first step toward global harmonization of organic standards, and marks an historic moment for the organic community," Merrigan said in her address.

As a result of the historic equivalency agreement, certified organic products as of July 1 can continue to move freely across the U.S. and Canadian border provided they use the new Canada Organic Biologique label or the USDA Organic seal.

"Consumers will benefit from equivalency, as they have access to a more affordable range of organic products, increased product diversity, and a reliable supply chain. As a result, consumers will continue to have confidence in the organic integrity and government oversight of the products they buy," Christine Bushway, OTA's executive director, said in a press release.

Under equivalency, producers certified to NOP regulations by a USDA accredited certifying agent do not have to double-certify to the Canadian organic standards in order to meet Canadian labeling requirements when exporting to the Canadian market. Similarly, Canadian producers certified to Canadian organic standards by a CFIA accredited certifying body will be deemed equivalent to the NOP to meet the labeling requirements of the U.S. market when selling to the U.S.

From 1974, Garner worked in nearly every department of TW Garner Food, becoming skilled and knowledgeable in each. In 1986, he was elected assistant secretary-treasurer of the company, and he was elected to the position of president in 1994. Under his direction, TW Garner Food was awarded the Mass Mutual National Family Business of the Year--Medium Category in 2003 and the North Carolina Small Business of the Year Award from Business North Carolina Magazine in 2004.

He was an advisor, a mentor and a beloved friend to so many in the business world. His eye for detail and strong financial acumen helped him lead TW Garner Food Company from a small regional food manufacturing company to a national food marketing and manufacturing firm with its well-known national brands, Texas Pete Sauces and Green Mountain Gringo® Salsas and Tortilla Strips. Garner was a legendary supporter of the food processing industry in the Southeast. He provided his leadership to the Southeastern Food Processors Association as a board member and served as the SFPA's president in 1998-1999. In May of 2009, he was honored with the SFPA's highest honor-the Bloodworth Distinguished Service Award.

Garner is survived by his wife Elizabeth Redwine Garner; three children, Dorothea Garner McCollum (Lewis Matt), Heyward Evans Garner (Tiffany), Elizabeth Marie Garner; his mother Alice Turner Garner and his sister Ann Garner Riddle (Arthur), his aunts, Margaret May Garner and Elizabeth Garner McKinney, as well as numerous cousins. Reg was especially proud of his three beautiful grandsons: Evan, Hayden and Logan.

"Restaurant operator optimism has increased steadily this year and combined with these advances in restaurant summer employment, the end of the current downturn for the restaurant industry is likely in sight," Hudson Riehle, senior vice president of the research and knowledge group for the NRA, said in a press statement. "While overall U.S. employment growth remains negative, the industry is bucking that trend as it added jobs in May for the first time in 10 months. Building on that gain, the growth in summer employment is a clear sign that the restaurant industry remains a powerhouse in the U.S. economy"

Restaurant industry summer employment growth is on par with 2008 growth at 4.1 percent, but is slightly slower than in 2007 before the economic downturn, when it was at 4.8 percent. The industry is still a strong creator of career and employment opportunities and a driver of the nation's economy. As the summer months are typically the peak season for travel and tourism, restaurants tend to increase staffing to accommodate additional customer traffic.

The restaurant industry is typically the nation's second largest creator of seasonal jobs during the summer months--ranking only behind the construction industry. The construction industry generally adds more than 600,000 jobs during the summer season, though in 2008 the construction sector only added 445,000 jobs.

The states projected to add the most eating and drinking place jobs during the 2009 summer season are New York (32,900), California (30,900), Texas (26,400), Massachusetts (23,600), New Jersey (19,600), Illinois (19,300) and Ohio (19,000).

The states projected to register the largest proportional employment increase during the 2009 summer season are Maine (29.2 percent increase) and Alaska (25.1 percent increase).
Due to the fact that their busiest seasons for travel and tourism are not in the summer months, two states are projected to register declines in eating and drinking place employment during the 2009 summer season: Florida (-18,200) and Arizona (-7,200).

Summer employment is defined as the average number of eating and drinking place jobs in June, July and August. The number of summer jobs is the difference between the projected total 2009 summer employment and the March 2009 employment level. Generally, the U.S. restaurant industry begins to ramp up its summer seasonal hiring in April, and it peaks in June, July and August.