Media hosted at annual luncheon
President Greg talks to media at May 13th Media Day Luncheon hosted by the Gilroy Garlic Festival Association at Solis Winery . Above , Greg ’ s brother Dave Bozzo serves pasta to Don Christopher , one of the founders of the Festival in 1979 .
In the early days of the Festival there was a spirit of “ just get it done .” Greg remembers painting old wooden booths , cutting frozen calamari on band saws at the old Albertsons and peeling garlic till his hands had a permanent odor of the stinking rose ! Even in his college days at Cal Poly , San Louis Obispo , Greg managed to get home and work the Festival .
Since those early days of volunteering anywhere and everywhere , Greg has taken leadership roles in Hospitality , Information , the Cook Off-Stage and Gourmet Alley . After a short break from active participation at the Festival , he was elected to the Board of Directors , then chosen to reign as the 2010 President . This experience has shaped one of Greg ’ s major perspectives on the Festival — the early founders saw it and built it into the governance of the Festival . Leadership roles in the Festival are temporary positions . The idea is to work as a chairperson , board member or officer for a couple years and them move on . The Festival does not have a place for permanent , lifelong positions . In Greg ’ s mind and , in the intent of the founders , this is a good thing in that it brings new blood and spirit to an organization that can sap one ’ s creativity and energy or create dynasties .
Greg recently had an opportunity to put this commitment into practice . Greg has some new neighbors on Hanna Street . They were new to Gilroy and mentioned once that they would like to get more involved in the community ! Before long Mike Wanzong was chair of Utilities and wife , Jennifer , was chair of the Children ’ s Area .
In 1990 Sam Bozzo was President of Gilroy Garlic Festival XII ; in 2010 , son , Greg Bozzo is the President of Gilroy Garlic Festival XXXII . Greg feels strongly that one of the strengths of the Garlic Festival is its “ staying power .” With new leadership the Festival is able to reinvent itself annually while staying true to its history and traditions . Every year the Festival becomes more efficient while it has to contend with costs and issues that did not exist ten , twenty or thirty years ago . Requirements and expenses for health , security , fire safety , insurance and liability increase annually . Without better efficiency , without more stringent controls on expenses the Festival could not continue .
Sustainability is one of Greg ’ s goals for the XXXII Festival and for future festivals . This is a return to its roots in that the early Festivals used local and regionally supplied food . While Greg realizes that sustainability might be “ pie in the sky ,” it is a worthy goal and one that keeps an eye on the future . It is definitely good for the region . Sustainability is not a vote for uber-provincialism — it is a shot at using local , regional , nationally produced foods . Some of the areas of focus are California grown garlic , Watsonville mushrooms , California olive oil , San Francisco made pasta , local wineries , Northern California chickens , regional beef , local vegetables and domestic wild shrimp .
Some might cost a little more but the Festival is also for and about the people from this area , region and nation . Greg
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