World Grain - June 2017 - 58

FEATURE: SAFETY EMPHASIZED AT 2017 IAOM

and I really appreciate it. I know a number of the people who have received this
award and they are really exceptional, so I
am really honored."
Rogers Foods, a subsidiary of Tokyo,
Japan-based Nisshin Flour Milling
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Chilliwack, British Columbia, Canada,
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production capacity of 13,600 cwts and
wheat storage capacity of 420,000 bushels. The Chilliwack mill is undergoing
an expansion to be completed this fall
that will increase its daily milling capacity from 5,000 to 9,000 cwts, bringing
the company's overall milling capacity to
17,600 cwts.
Also during the ceremony, the Gold
Medal Award, the highest award given
by the IAOM, was presented to Jim
Doyle, senior vice-president of Lowell,
The winner of the 2017 IAOM Milling Operative of the Year award was Kelly O'Brien (second from
Michigan, U.S.-based King Milling Co.
right), Rogers Foods. Also in the photo, from left, are: Jason Watt, Kansas State University; Meyer Sosland, Sosland Publishing; and Kody O'Brien, Rogers Foods.
Doyle said he was proud to be a part
of the industry that has successfully dealt
x Embrace innovation and technoloPresenting the award was Kelly with so many challenges over the years.
gy. "A lot of our facilities are older O'Brien's son, Kody, who also works for
"This is the IAOM's 121st anniversary
but that doesn't mean we can't in- Rogers Foods. He said his father has been and when I think about the many chalnovate and use newer technology a role model to millers in both Canada and lenges we've had and the challenges we
within them. We need to look at the United States.
will face in the future, it's only through
technology as it continues to ad"He has taken a small family-run mill in collaboration and working together that
vance and create a safer workplace Armstrong, British Columbia, and helped we will be able to solve them."
and safer products."
make them one of the largest companies
Jim Doyle's brother, Steve Doyle, vicein western Canada," Kody O'Brien said. president of King Milling, was recognized
O'BRIEN, DOYLE WIN MAJOR AWARDS
"His company has gone from one mill to, during the banquet as the incoming presiKelly O'Brien, director of milling op- now, three mills, with him leading the way dent of the IAOM.
erations, Rogers Foods, Ltd., Armstrong, in overseeing the mills being built."
Others receiving awards at the banquet
British Columbia, Canada, was the 2017
Kody O'Brien noted that this father's were:
recipient of the Milling Operative of the passion for the milling industry has
x Ron Galle, ADM Milling Co., who
Year award.
spanned nearly 40 years, having started
received the Thaddeus Bownik
The award was presented April 13 RXWVZHHSLQJÀRRUVDQGZRUNLQJKLVZD\
Outstanding Service Award
during the International Association up to a top management position.
x Tom Byrnes Jr., Blower Engineering,
of Operative Millers (IAOM) Annual
"He has been instrumental in leading
who received the Allied Trades
Banquet & Awards Ceremony in New his millers to be actively involved in the
Technology Award
Orleans, Louisiana, U.S. The ceremo- local IAOM district where he has served
x Jerry Heaps, who received the
ny was part of IAOM's 121st Annual as director, and he has made the IAOM
George B. Wagner Memorial Award
Conference & Expo.
milling courses a foundation of their profor his contribution to the industry
Established in 1986 by Milling & fessional learning," Kody O'Brien said.
and IAOM in the areas of sanitation
Baking News, sister publication of World "He believes in and makes sure that our
and food protection
Grain, the award is given to the practicing company acknowledges the expertise of
x Scott Martin, Ardent Mills,
milling operative who has made the most PLOOHUVDVOHDGHUVLQWKHLU¿HOGZKRFRQwho received the Arlin B. Ward
VLJQL¿FDQWFRQWULEXWLRQWRWKHSURJUHVVRI tribute greatly to the overall industry."
Commendation for Collaboration in
a plant, a company and the industry from
After accepting the award from his son,
Milling Education.
an operating point of view.
Kelly O'Brien said: "I am overwhelmed
Continued on page 66
58

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