Podcasts

Bobby Morrison | #031 07/13/2020

After cooking in restaurants all over the Seattle area, Bobby Morrison followed his passion and became a butcher. He shares his personal journey as well as insights from his unique perspective behind the scenes in our regional food system.

Transcript

Bridget Coon part 2 | #030 07/06/2020

She's a digital communications expert and consultant, but she also runs a beef ranch in Eastern Washington. In the second half of our conversation with Bridget Coon we hear her dream for changing our food system for the better.

Transcript

Bridget Coon:
I have to stay connected. I have to try to bridge these two worlds because that’s who I am and who I’ve always been, but it’s just kind of grown and become a career on one end and then also carrying on this beef cattle legacy that I grew up with.

Announcer:
This is the Real Food Real People Podcast.

Dillon Honcoop:
COVID is changing our food system and it’s exposed vulnerabilities, but at the same time, it’s kind of turned us back to the importance of the food that we grow here and buying local but it’s left a lot of us with questions, is our food system something that we can trust? We heard about meat shortages and problems with meat processing. What was really going on behind-the-scenes?

Dillon Honcoop:
We tackle that and a lot of other really big picture stuff this week with beef rancher from Benge, Washington, Bridget Coon. She’s our guest again this week. This is part two of our conversation. If you want to hear some of her personal backstory and how she got to where she is now, make sure to check out last week’s episode, Episode 29 of part one with her. This is the second half of that conversation. Whether you’ve listened to that first half or not, there’s a ton of gems that come up in the conversation this week about what’s really happening with our food system and what the truth really is about how our food is produced here in Washington State and in this country.

Dillon Honcoop:
This is the Real Food Real People Podcast. I’m Dillon Honcoop. These are crazy times that we live in with everything that’s going on in the world right now. Again, it’s leaving a lot of us with questions and that’s part of the focus of this podcast is to get some answers. We do some of that this week. I really hope you enjoy this conversation. We pick up right here where we left off last week with Bridget Coon around her kitchen table in Benge, Washington.

Dillon Honcoop:
Technically, what’s your gig now? Is it just basically freelancing stuff or what do you do, aside from the ranch stuff, your other work?

Bridget Coon:
I held on to sort of that employment level situation with the Beef Commission until about 2017 and that was after having two kids. It was just really hard to be performing at the level that I wanted to be in that job and then not shortchanging the family, not shortchanging the kids. There’s not a lot of childcare options out here. Notice and so I tried to piece it together for a long time and I think I finally just got to the point and it should be a pretty, it’s like probably a pretty relatable feeling for a lot of women in my kind of my set that I just finally realized that I couldn’t get up earlier and I couldn’t put more effort in and I couldn’t really control for sort of this ongoing feeling like I get to the end of the day exhausted, but not really feeling like I did a great job being a mom and not doing my job at the level that I’m used to doing because I’m doing this works well before this arrangement.

Bridget Coon:
What I do now, just started with actually quitting, which is probably one of the hardest changes that I had to come to and stop being stubborn and realizing that this was the change that had to be made but I just never really lacked for work and that’s kind of your farm kid, you’re just wired for it.

Dillon Honcoop:
The fun stuff to do.

Bridget Coon:
People, if someone knows that you can do something, it’s just you’re going to get that opportunity. What started with quitting parlayed into actually just sort of, I don’t have to do nothing. I just couldn’t do exactly what they needed. It ended up being a contract to buy the digital advertising, which is something we had already been doing for the commission and still getting to do a lot of that work, but it’s just a sliver of it. Then, it took less than months to get outreach from people I know in the industry that want to do more. They wanted to do more communication and more, what we call having a digital footprint, I guess, and using email communication instead of just newsletters and all these things that most organizations that are smaller organizations don’t have like the room internally to do.

Bridget Coon:
I basically had two clients from the beef or cattle world within a matter of a couple months and then have been approached. I’ve never pitched any work. I was reluctant to call it a business or call it what it was but it was really only this year that both my kids are school aged and we have a little school in Benge. It’s like six miles away but enrollment this year is higher than it’s been in a while, 17 kids.

Dillon Honcoop:
I drove past it.

Bridget Coon:
Did you see it?

Dillon Honcoop:
It’s quite small, but it looks like a very nice, newish building.

Bridget Coon:
Well, they actually just did some renovations. So sad about the kids not being in school right now. It’s like, cool. They actually-

Dillon Honcoop:
Well, it’s the time to do it.

Bridget Coon:
My husband went to school there…

Dillon Honcoop:
Oh wow.

Bridget Coon:
… in elementary school. He’s pretty amazed in seeing that work that’s just been done. They got a small school or rural school grant and that work was done this last summer. But anyway, my kids then were supposed to be in school learning. I kind of had this window of six, seven hours in the day that I haven’t had in seven years. My work just sort of has ramped up naturally. Like I said, I haven’t pitched anybody. Right now, I don’t have more room for that. I’m kind of feel like I’m somewhat… I put myself back in a familiar position with this unexpected change of life where the kids were home before summer. I figured I could figure out how to shuffle a summer and get some help from family to make sure that I felt like they were having a great summer and I was still getting work done for my clients.

Bridget Coon:
Then, I had my last work meeting off, actually my new client that wanted to have some work done. I’ve since shuffled that off to someone else because there’s just no way.

Dillon Honcoop:
Welcome to the COVID world.

Bridget Coon:
Yeah, because I feel like I’m fairly well built for it because I’ve been down this road and it’s just things that I’m used to navigating. I work from home. I’m comfortable with that but that sort of abruptness, didn’t really leave room to shuffle anything around.

Dillon Honcoop:
How much has COVID changed on the ranch here?

Bridget Coon:
Oh, nothing, other than the kids being home from school instead of that school. It’s, I say short of nuclear fallout. Cows are going to get fed, water is going to get turned on, farming is going to happen.

Dillon Honcoop:
It’s pretty easy to slow the spread when there aren’t. There aren’t any other people for miles.

Bridget Coon:
Social distancing is our way of life. I only go to the store and even my husband was having to go for parts because those stores are open in order to support agriculture. He could stop a little store in Ritzville and grab groceries and I can live along for a long time. I’m pretty crafty in the kitchen. I have a freezer full of beef.

Dillon Honcoop:
What about with the markets and stuff and then we heard about all these beef or meat plant closures? What does that mean for you guys and big picture, what’s the truth about what’s going on there?

Bridget Coon:
Yeah, obviously, we have an issue in our supply chain. When this started happening and testing for COVID-19 testing around really any processing plants, but like food processing plants are about the only ones that were open still because they were essential. It’s not like it’s a national or global problem at this point but what was concerning rate of COVID-19 cases coming from meat plants. Those plants have been working with their local health department and working within the CDC guidelines and basically working in to solve a problem to make sure that workers can process meat safely and not be transmitting COVID-19 to each other. It’s kind of one of those fix the problem while it’s happening situations and that started with slowdowns with the plants, again, losing workforce because some workers were sick and then also just figuring out how to reshape their operations to make them safer for their workers. Some of that has resulted in shutdowns.

Bridget Coon:
Every time a plant shuts down, essentially, you’ve got ranches like ours feeding into feed yards, whereby cattle are at a certain point, they’re ready, they’re ready for slaughter but if our capacity to process them is diminished for any reason, in this case, it’s COVID-19 and the efforts being done in plants, you have a backup of cattle. Then, if you back that all the way up to the ranch level, the opportunities to market your calves to the feed yard shrink because there’s animals that are ready to leave. They’re taking have space at the end, so to speak.

Dillon Honcoop:
You can’t just have them keep hanging out here on the ranch?

Bridget Coon:
You can’t. At least from our perspective and I like to say there’s a million different ways to do it. Every ranch has the general responsibilities like we talked about managing lands, managing animal health, making decisions about breeding and doing that swell, that looks totally different here than it does up in Okanogan or over on the west side.

Bridget Coon:
For our part, we’re usually kind of a, we have the ability and we try to take the ability to be flexible in our marketing. When we market that, at what weight do we market? You watch the markets to see, okay, can we have them gain another couple hundred pounds here before they move on but that also depends on if we get enough moisture or we have enough hay to get through a winter.

Bridget Coon:
I mean, there’s so many factors. It’s really kind of complex but the main thing is that we’re watching this all unfold. It’s completely kind of unprecedented. It’s not as if we’re not used to markets going up and down like any commodity and you’re going to have that but there is something weirder about that prospect of, well, I have buyers when I’m ready to sell because those buyers don’t have orders because we have backup.

Dillon Honcoop:
What’s so bizarre about it is there’s extra product meat in the system, animals, yet at the same time, there are shortages and prices are going up for the consumer. It’s that breakdown in between…

Bridget Coon:
Yeah, but…

Dillon Honcoop:
… that’s causing a problem like you described.

Bridget Coon:
… people can eat cattle and beef. This is really an essential step in the supply chain. It is the right thing to do whatever it takes to ensure that people can do the work safely, that they can have their health but how you actually accomplish that and not completely upend markets for people like us or the market for the consumer, that can’t be understated how complicated and complex that is and it’s challenging.

Bridget Coon:
I had a chance to go into one of the plants here in Washington last week after they had been shut down for two weeks. They tested everyone that works in the facility. We got to go in and see the specific changes to their operations, all the PPA, any of the new… A lot of it was based around employee education and awareness and doing that in multiple languages that are spoken in a facility like that.

Bridget Coon:
Again, I’ve been through processing plants several times and under normal circumstances. It absolutely felt slow. You’re slowing down the speed and affording for. They don’t have a lot of workers that are absent because they’re ill but there are workers that are not, you can’t force someone to go to work and do this work but most of the people we saw they were happy to be back at work after being gone.

Bridget Coon:
There was like a hundred percent use of masks and vinyl partitions between those positions in the processing line where people have to stand kind of close to each other. I mean, I saw a lot of buy-in for the changes. From what I can tell and from conversations and just looking at the numbers on weekly kill, we’ve gone back up from this sort of inverse bell curve. Processing capacity is up now that it looks like these interventions, again, it’s kind of waiting and seeing if they will work to keep people healthier, keep people testing negative for COVID.

Dillon Honcoop:
What are we going to see in the grocery store?

Bridget Coon:
Right now-

Dillon Honcoop:
Because there’s like a time lag, right?

Bridget Coon:
Yeah, yeah.

Dillon Honcoop:
I was reading all these farmer tweets about how bad things were but it didn’t really hit what I was seeing in the grocery store for weeks after them talking about these things happening coming down the pipeline.

Bridget Coon:
Some of the changes really are I’d say more nuanced for the consumer. Yes, there’s going to be some price increases because you have these distributors and retailers vying for a more limited amount of product, supply and demand 101. You’re going to see different prices but you’ll also see maybe a different selection of cuts. Some of the extra processing, again, that requires extra people, people working next to each other and then slows the process down to get beef to the market or to the retailer, you’ll have maybe roasts instead of steaks. Then, you can actually cut most roast down into steaks. If people are willing to do it, they’re going to get a value on a roast cut.

Dillon Honcoop:
Mind blown, yeah.

Bridget Coon:
It’s really about if people can be… Honestly, it seems like pretty minor adjustments for the consumer to make in order to still enjoy beef. Grilling season is around the corner and we actually just came up with we’re getting an infographic out there that’s like called steak swap. It’s like, if you don’t see a tenderloin, you can get the same eating experience out of a strip loin or New York strip steak. If you don’t see one of the meat case, but you see the other, you can still grill it hot, grill it to medium rare.

Dillon Honcoop:
It’s like the people in the store, buying at the store are having to do some of the same learning that someone who might be buying direct like we talked about earlier we’ll also have to be doing. I know I did that a while back. Well, just to back up a little bit. I grew up around the dairy farming world. Both sets my grandparents were in dairy farming so our beef naturally was called dairy cows, which isn’t the greatest beef in the world, but it serves its purpose.

Bridget Coon:
Grind it. That’s protein.

Dillon Honcoop:
Well, we have a lot of hamburgers and that was the thing. We never really did a lot of stuff with those other cuts. Then, jump forward many years, this is just a few years ago, local farmer was selling an animal and my family split it up between my mom and dad and I think my sister and brother-in-law, I mean, my wife. We shared this. We got an assortment of cuts, some of which I knew nothing about but in the era of Google, and I will say this, the era of instant pots.

Bridget Coon:
Giddy up.

Dillon Honcoop:
Yeah, there was some pretty amazing things that happened and I’m like, “Hey, short ribs?” This is cool. I would have never ever cooked that but because of that experience, I did and I think a lot of people are going to be turning onto this kind of stuff right now.

Bridget Coon:
Enter your new world of beef that you don’t even know existed, absolutely. I find few silver linings to this situation. I don’t want to talk about it. Think about it because it makes me cranky but I do see, I do like to see that. I like to see this opportunity for people to move beyond just I don’t know much but I have this preference because that’s what’s trendy or that what’s his that’s what’s acceptable in this culture, urban culture they live in but to actually dive in and be like, “I would buy that but I don’t know how to cook it,” and then starting to build that knowledge. Yeah, we’re so focused on providing convenient products. When the supply chain is working well, we can do that but when we have a hiccup like this, it is incredibly important that people start to learn more about food preparation, just a very simple basic concepts.

Dillon Honcoop:
It’s so much easier with Google and granted you can get burned on bad tips on Google, just like you shouldn’t get medical advice from… Well, Google’s probably better for cooking advice than it is for medical advice but it’s like yeah, there’s no reason why you can’t, with some careful reading, figure out how to do it and then like I said, the Instant Pot thing you used to, some of these cuts in the way you’d have to cook it, you’d have to really get technical and you’d have to invest a lot of time to really do it right and when we have devices like that, it’s kind of weird that I keep bringing this one little thing out, but it’s become such a trend and everyone’s, “Oh, yeah. [inaudible 00:18:34]. First, I didn’t really get it and then I got using it and I love it.” Of course now it’s air fryers apparently.

Bridget Coon:
Oh, I’ve got both. I’ve then got-

Dillon Honcoop:
The Instant Pots are like two or three years ago and now it’s air fryers but for me, I can actually cook this for dinner and not have to start it at noon.

Bridget Coon:
Yeah, think about that, you’re getting cuts of beef, for example, that are a better value as far as price per pound is lower because you’re not competing with steak houses and high end uses but people have perceived them as that convenient because they are longer cooking time to get a really enjoyable meal out of it. Yeah, bring in the technology of an Instant Pot, which is just an electric pressure cooker and we’re back.

Bridget Coon:
I think of my grandmother a lot of times. She used the pressure cooker on the stove to do different things to me like tongue and like weird stuff, [inaudible 00:19:30] weird stuff but-

Dillon Honcoop:
Using all parts of an animal though.

Bridget Coon:
That’s where, I mean, I hear a lot of this chatter and I have to pay attention to that based on my work in the industry online. Anytime like the rubber is actually meeting the road on people going out there and that’s some of the things that they’re even been choosing to share and then other people get the idea and they’re actually practical, not just like look at my very boutique steak I bought, tofu or whatever.

Dillon Honcoop:
Well, there’s a sustainability angle there because you aren’t just only using, like we talked about earlier, people and they just get the rib eyes and the sirloins and then what happens everything else, grind it up into hamburger, I guess? No, it gets used and even things like tongue or cheek or all kinds of… Tripe, for crying out loud, it also may sound gross but the trend of getting into more cultural foods and learning the foodie idea of getting into different cultural ways of preparing stuff like that that you normally wouldn’t even eat at all, I like I got into pho.

Bridget Coon:
I love pho. Pho is my chicken soup.

Dillon Honcoop:
Am I really saying that right? I always get criticized on how I say it. I’m not enough of a foodie to be really hardcore about it, but I do love it. There, again, it has all different things that, I always get like, “Okay, get the adventurous one with all the tendons and everything else in it because I want to experience that but then all these other good things are happening because of it too. All that stuff isn’t just ending up in the garbage.

Bridget Coon:
No, and we don’t usually have that. That’s where our exports are actually really important to our industry. Particularly here in the northwest, we have access to Asia. As long as, trade agreements wise, that that matters but in general, there’s a high demand for US beef and different cuts that really generally US consumers aren’t jazzed about that we get a better value.

Dillon Honcoop:
Well, it’s like people in other parts of the world just tend to be better at using more of the different stuff and getting a little bit more exotic than just the sirloin steak.

Bridget Coon:
Their cuisine incorporates this type of thing. It’s natural that that’s a market for some of the parts that… That’s why. I mean, there’s so much… People are really kind of, I think, fairly quick to criticize in our supply chain and like, “Oh, it’s all messed up. It’s all big,” and I’m like, “Yeah, but it starts with people like us,” and we don’t have really a desire right now to feed cattle out because we’d actually have to truck feed here to get them to that prime choice like right spot and we don’t really have a desire to safely process beef here. That specialized part of our supply chain that, again, when it works, it works and we have this really high quality beef that just about anyone in our country can get access to. I think sometimes some of our higher ideals about knowing where foods comes from and having opinions and placing value, like in a little elitist because we can afford it.

Dillon Honcoop:
True.

Bridget Coon:
We talk about things just because we can afford it but then only when there’s only a roast that we’ve never cooked and we have [inaudible 00:22:56], then we can start getting creative. Again, I try not to be hypercritical about it. I understand. I mean, I grew up in a school where like, my brother and I were the token farm kids and I understand that. People don’t have the awareness that I do about their food on this basic level. I would never give someone a hard time about that. I would never sort of think of them lesser because of that but I just would love it if people kind of didn’t like skim past these basics into these opinions about our food supply.

Dillon Honcoop:
Totally. Well, because with COVID and everything that’s happening, what we just talked about with meat processing, people are saying, “Well, it’s revealing cracks in our food system or it’s showing how our food system is broken.” You’re saying that’s not true?

Bridget Coon:
I’m saying that we should have… What I think it’s not either or, it’s and. Yes, it’s problematic when we have an issue in our food supply and then, again, these ingredients. Whether it’s potato and onion or cattle that [inaudible 00:24:09] we can’t get to people, but we have the raw product, obviously, that’s a problem but from what I can tell, based on again, this sort of inverse bell curve that we’re working with on how fast cattle are being slaughtered now, we’re already kind of on the upswing of that. It’s going to depress prices for people like us, but proteins are still going to get to people.

Bridget Coon:
I’m not I’m definitely not one to condemn it wholesale. Think about the other aspects of it. I think it would be awesome if we had more smaller processors that people could access, the producers could access and then consumers could access from but consumers will then need to change their shopping patterns and change their kind of desires. Really, our food supply has been led by consumer demand. If that demand changes, I believe that the beef industry as an example, agriculture in general, can pivot and get where people need us to be but this is like one of those things that I get. It’s been the kind of the irony of ironies to me growing up in the ’90s in Western Washington raising cattle around, the dairy farms around us and everything and as the suburban area grew, that’s where our regulatory framework and the stuff that makes it hard and more costly to locally farm-

Dillon Honcoop:
Our farming goes somewhere else.

Bridget Coon:
Yeah, a lot of those guys, a lot of dairy guys I knew came over here to Eastern Washington. I think my grandfather called it, had a good time because we were having a hard time as that valley filled with warehouses and I don’t really feel bad about that either because you’re in between two major ports and freeway system and rail system, I’m not convinced that the highest best use of land that we used to farm on isn’t distribution warehouses. I may differ with people. I don’t get super sentimental about even though it was good farm ground, I mean, we did it for a long time. It’s a little bit ironic to me that in the ’90s, we saw this sort of exodus of farming and it makes it being really hard for producers to stay local based on neighbors coming in complaining about everything from smell.

Dillon Honcoop:
That’s where everybody when they see these things and there are issues. Our food system is as a broad umbrella term but the first people we need to look at whether I think we’re and this is me getting on my soapbox just for a few seconds, is whether we’re a farmer, a rancher or we’re a consumer who lives in the city. We all need to look at ourselves, I think, first because I think everybody can do things better. That’s what we’re being forced to learn right now.

Bridget Coon:
I love that and I love that perspective because there is, there’s a lot of like a blame game kind of running around.

Dillon Honcoop:
Everybody else wants to… Farmers want to say, “This is not fair.”

Bridget Coon:
The consumers, they don’t always, yeah.

Dillon Honcoop:
The consumers get on that farm. Why are farmers, they created such a terrible food system.

Bridget Coon:
That’s not.

Dillon Honcoop:
No.

Bridget Coon:
That’s not what we’re working with here. I truly believe that. I think with some ownership, it can do that. I’m not asking for someone to own it but it is ironic to me that the issues that we faced two decades ago, the same people are the ones that are really hopping on the local food train.

Dillon Honcoop:
Yeah.

Bridget Coon:
The same people, it’s not like the next generation of people.

Dillon Honcoop:
I don’t think those people even put that together.

Bridget Coon:
They wouldn’t put that together and it’s really obvious to me. I had to stop, it was several years ago but I was at some meeting and I love my off ranch work because it gives me such a good perspective of not just, if you’re really easy, especially with me internet, if I didn’t have internet, I need to have internet. I do but you could get pretty sucked into our level, like in just our sector of our beef world very easily but my work has made me and I’ve enjoyed getting out there and seeing all angles.

Bridget Coon:
There’s really smart, really successful guys out here that are really surprised that the amount of time and energy that they put in to communicating about how we raise cattle to consumers. This wasn’t something that was obvious to them a couple decades ago and I’m sitting here like, I wish 10-year-old me could have gotten a time machine, came here and told these guys out here because they weren’t exposed to the Seattle media. I was. These issues that we were facing already as farmers in Western Washington, they wouldn’t have known.

Dillon Honcoop:
Nobody would believe.

Bridget Coon:
They would have not have known.

Dillon Honcoop:
Nobody would have believed you though.

Bridget Coon:
Do you think so? I don’t know.

Dillon Honcoop:
I think there are still people who are waking up to that realizing no, they need to share their story. They don’t even realize what they have because it’s all maybe that they’ve known. I know, farmers who they’ve just been doing their thing and they have a great story to tell. What they do is pretty incredible but they don’t feel any sort of, they feel like why do I need to tell anybody that. I just make food and then people buy in and eat it, right?

Bridget Coon:
Yeah, and I can’t fault them for kind of feeling that way either and I’m not faulting consumers for wanting to know more. That’s why I feel like I’ve found myself in this spot. It can be frustrating some days. Sometimes I just want to retract and go hunt mule deer. In general, I try to stay connected and I have to stay connected. I have to try to bridge these two worlds because that’s who I am and who I’ve always been but it’s just kind of grown and become a career on one end and then also carrying on this beef cattle legacy that I grew up with. I feel like I tried to give everybody on all sides a lot of grace and I use sarcasm to vent off steam. I don’t know.

Dillon Honcoop:
I love it because all these details are different than my story but the theme is the same because I grew up a farm kid as well. Went off, did the communications thing and I’m really passionate about advocacy and being a communicator but still love this community that made me who I am and it’s still so important to me. That’s why, that’s the story of this podcast. That’s why I’m doing it because I want to bring that together to tell these stories and do the storytelling, the communication and connect people, but have it be about our food and the people who grow it. Wow, this is like-

Bridget Coon:
I hope we’re getting there.

Dillon Honcoop:
Yeah, this is like-

Bridget Coon:
We made some progress there. No, I think what’s weird to me if I’m thinking about this whole full circle situation and feeling I’m back to my roots, but really doing that work to try to connect people, I know I’m trying to figure out my strategy because my kids are growing up in this rural environment but I knew I would enjoy rural life. I knew that I, I mean, I feel very comfortable here but I want to make sure.

Bridget Coon:
I mean, I grew up with people that were totally different. Their lifestyles were totally different. They lived in apartments or their parents worked a Boeing or whatever. I always felt like I had a different setup than the people that I was around and then out here, everyone around here is kind of rural. I feel like really, I need to figure out a strategy on making sure that my kids, because I think it’s been beneficial to me to understand all different kinds of people based on how I was brought up. I have to figure out how to do that and I actually I have to try. It was natural for me. It was not my parents. I’ve tried to do that but I can do that.

Dillon Honcoop:
But that’s healthy for kids, for anybody to be around people from a lot of different backgrounds and perspectives. That’s part of our problem with the food system, with our political system is where we have these silos and there’s the city and there’s the rural and there’s fewer and fewer people in the rural areas and more and more people in urban areas and neither side listens to each other very well because they don’t really understand.

Bridget Coon:
Yeah, we can be… One of the cool beef commission projects that they do and I’ve gotten to participate in is collecting chefs, meat buyers, bloggers, media, and go through and take them to a ranch to a feed yard and through the processing plant over the course of two days and it’s fantastic and we see what their opinions are before and see what they are after. Then, it help them network with our industry after they we build longer relationships there but what I find is I’m observing our tour hosts and the other rancher types that we bring along, they’re there to be a resource and there to answer questions, is their feedback because they get so much value from this opportunity to connect with that part of the supply chain, because they’re not doing on a regular basis. They’re running a ranch or a feed yard.

Dillon Honcoop:
It’s supposed to be the other way around expose the-

Bridget Coon:
It’s well the point.

Dillon Honcoop:
Yeah.

Bridget Coon:
Well, the point is to educate or at least sort of build that basic level of understanding. On the restaurant menus, they’re not like oversimplifying.

Dillon Honcoop:
Right, I understand what it means. They’ve actually seen it.

Bridget Coon:
Yeah, it just makes it all better. It makes it better from start to finish but it really it’s so beneficial. I take it for granted because through my work, I’m forced and I enjoy it but I am forced to stay connected with our consumer mindset and trends. I’m like the average rancher out here. Why would they do that? I mean, you only have so much space in a day and so much space in your brain. In fact, that’s probably my biggest challenge right now is figuring out how much, in the digital space, obviously, it changes and everything, moves really fast there and having to stay on top of that can take a lot of energy and effort.

Bridget Coon:
I need to and on behalf of the people I do work for but I also have, I mean, my husband and my father-in-law have been out here practically their entire lives. I’m always trying to catch up on knowledge, whether it’s managing grazing or breeding or whatever. I just feel like, I grew up with cattle and with the family but that’s the only similarity because it’s a different family. If you think about any issue, take water. Obviously, there are water issues in Western Washington, completely different.

Dillon Honcoop:
So much different.

Bridget Coon:
We have drainage and we have many more. Then, here we have maybe 12 inches of precipitation all year. Managing water is like completely turned on his head and I’m fascinated by all that. I want to be engaged in that. I don’t know where I’ll go as far as like this ranch or my outside work. I have my kids that it’s awesome because they are sponges and they’re absorbing everything they see in here, out here. I’m hesitant to complain about this COVID situation because we have all this space and I have empathy for the person like in their house or in their condo with kids or without like, day after day and they’re not used to working from home or whatever their situation is, I feel really thankful and really blessed that this isn’t mine. If anything, this is sort of like really life affirming to some of my life decisions that…

Dillon Honcoop:
For sure.

Bridget Coon:
… we discussed, those kind of rash decisions about nine years ago. I feel like I’m in a good spot if we have to be in a pandemic.

Dillon Honcoop:
Definitely. What’s the future?

Bridget Coon:
I think the future is, I just basically have an endless, just an endless pot of knowledge that I need. I want to have an experience I want to have here on our ranch raising beef. In the work I’m doing to try to connect people and using the digital space to do that. I feel really fortunate that just some of the storytelling I’ve been able to do with these other farms and ranches that I’ve been in contact with, them trusting me with their stories. I mean, that’s really like, I’ve done interesting things in my career but that’s definitely something that I feel most positive about.

Bridget Coon:
If I’m doing something that I think matters or is bigger than just here, bigger than myself, I really care about that. Yeah, I don’t know how much room I have for either one and I’m usually I’m like I’m in this place where I’m trying to assess where my limited… I mean, 20 somethings don’t understand the value of time and energy and how finite that time and energy feels by the time you get to, I mean, this is only my perspective, so it’s probably going to sound dumb to someone older, but to your mid-30s, with a couple of kids that grow rapidly and I’m just feel like I’m living in this space where I only have so much time and energy and I’m figuring out day by day how to use that.

Dillon Honcoop:
Budgeting is not just for money.

Bridget Coon:
Yeah, adulting sucks, adulting sucks because there’s budgeting on all the things.

Dillon Honcoop:
I only have so much time and I got to figure out what I’m going to spend it on. I only have so much money and I got to figure out what I’m going to spend it on.

Bridget Coon:
Yeah.

Dillon Honcoop:
Things that they didn’t make you do in high school or college.

Bridget Coon:
No, I mean, I don’t know if you can. Like I said, I don’t think you can tell a 20 something. I don’t think the most eloquently written editorial piece about this topic from someone older would have, even if I was willing to read it, reach me as a 20 something running around Capitol Hill just living my best life…

Dillon Honcoop:
Totally.

Bridget Coon:
… working my butt off, but also going to happy hour because I lived in a hovel row house and we just ate at the bar every night.

Dillon Honcoop:
Yeah, totally.

Bridget Coon:
I mean, I appreciate that having those experiences. I don’t take it for granted but it also feel so small compared to what I’m trying to accomplish here with our family, with our ranch, with my work. I think that’s probably a good spot to be in.

Dillon Honcoop:
For sure.

Bridget Coon:
I never am sitting back being like, “Glory days.”

Dillon Honcoop:
Yeah, for sure.

Bridget Coon:
Yeah, if anything, I do feel like I’ve taken experiences that I was given earlier on and just try to keep applying them to be more useful to the people around me.

Dillon Honcoop:
Yeah. Well, thank you for sharing so much about food, and beef, as well as your personal story, which really resonates with me but I think it overlaps with a lot of people’s experience, particularly in our generation of going through multiple careers and kind of having to reinvent ourselves and morph with technology as it develops. I mean, we were the kids that grew up with normal TV and telephones on the wall and things like that and had to learn this all as it came about, right?

Bridget Coon:
Yeah. I try to even put myself in a younger person’s perspective where there’s… My son knows how to log on to probably like a dozen different websites by the time he was five.

Dillon Honcoop:
Because the internet has always been a thing.

Bridget Coon:
It’s always been a thing for them and it’s awesome because they don’t watch commercials. We noticed that whenever we have YouTube TV. We’re cord cutters. We actually have freakishly fast internet out here. Thanks to my husband. It’s not common out here.

Dillon Honcoop:
Lucky.

Bridget Coon:
In fact, I think if there’s anything that I’m passionate about maybe going forward if I was going to try to make an impact locally, it would absolutely be kind of diving in and seeing if there’s a way to promote better connectivity in rural areas because how do we expect farmers and ranchers to connect with consumers whether it’s to get the sort of direct marketing opportunities like we talked about or just getting that sharing that real like, these are real families, this is a real process, not sort of adding complexity to people’s understanding of our food supply.

Dillon Honcoop:
For these rural kids, like yours, to be able to have different experiences and different connections.

Bridget Coon:
Right. I wonder about and in this context, where everyone is just home, home. Maybe some folks are going into town to grip off a little internet at the library or a cafe or something and that hasn’t even been a thing. I do think that’s important. I’m not trying to be Pioneer Woman or like I do some weird stuff I make kombucha. I do weird stuff. I do things that are kind of off grid but I absolutely value that connectivity. I think that if we want these rural areas to be healthy going into the next generation, you’re going to want to have the infrastructure that an average person would expect to have and especially if you want new people or some new energy to come in, you got to have some internet.

Dillon Honcoop:
Totally.

Bridget Coon:
Satellites not cutting it. That’s why I think a lot of people around us have satellite still. It just doesn’t cut the mustard.

Dillon Honcoop:
For those of… It used to be people in cities didn’t realize how much they were taking for granted as far as connectivity. Now, it’s almost in anywhere on the west side because I don’t live in a city, but I’m now used to having at least two or three bars of my LTE all the time and unlimited internet on my phone. I’m constantly connected.

Bridget Coon:
Yeah.

Dillon Honcoop:
I get out here and it’s like, wow, I drive for an hour and get signal maybe one time.

Bridget Coon:
I mean, yeah, as soon as I walk out my porch, we use two way radios to kind of communicate to make sure someone’s not dead out in this expanse because we just don’t have that. Yeah, there’s a public safety. There’s a sort of a, it’s an issue that I don’t know what the right answer is. I don’t know, public, private, whatever. I haven’t really even skimmed the surface but I think I wouldn’t be doing everything that I should be doing if I don’t kind of dive in and use some of my affiliations and some of my work and some of my energy to get that make sure that it’s the awareness is there. Like you said, awareness is that’s the world that people live in that isn’t as connected. It’s not like, “Oh, it’s really expensive.” We should be able to get access cheaper. It’s like no. You could make it rain and Benge, would not get any internet because we don’t have the infrastructure available to you in 2020.

Dillon Honcoop:
Crazy.

Bridget Coon:
We should work on that.

Dillon Honcoop:
Well, we’re going to hold you to it.

Bridget Coon:
Well, I’ll let you know what I come up with.

Dillon Honcoop:
I think we’re going to have to have you back someday on the podcast and get an update on this.

Bridget Coon:
Well, I can probably… Hopefully, I can just Zoom it from my friend’s house, the phone satellite right now. I don’t know.

Dillon Honcoop:
Really. Well, thank you for opening up and sharing on the podcast.

Bridget Coon:
Thanks for coming to Benge.

Dillon Honcoop:
It’s awesome here.

Bridget Coon:
I think so.

Dillon Honcoop:
You might not get me to leave. We’ll have to see.

Bridget Coon:
This is not an uncommon thread of feedback, actually. You’re welcome back here anytime. We can grill.

Dillon Honcoop:
Awesome.

Bridget Coon:
Steaks.

Announcer:
This is the Real Food Real People Podcast. These are the stories of the people who grow your food.

Dillon Honcoop:
Well, obviously I’m here now. I did end up leaving Benge but what a cool place in the middle of nowhere. Google it. Check it out on the map. See where Benge actually is and there’s not much there other than just a corner and a couple of buildings in a little schoolhouse but a really cool conversation with Bridget Coon and she’s up to so much stuff. My guess is she’ll be back on the podcast sooner rather than later because she’s got big things in mind and she wants to do so much more.

Dillon Honcoop:
Thanks for subscribing and following along here with the Real Food Real People Podcast. I’m Dillon Honcoop and it is my mission with this podcast and with Real Food Real People to reconnect the people who grow our food to all of us who eat it and to help heal our food system and a lot of the misunderstandings that caused problems in our food system. We started this before COVID but COVID has made that I think even more important right now. Let’s stay at it.

Dillon Honcoop:
Please subscribe. Please follow us on social media on Facebook, Twitter and Instagram to support what we’re doing really helpful if you share the podcast on any of those social media platforms to bring more people into the fold. I feel like the more people we can bring into this conversation, the better we can make our food system, the better we can become as eaters and the better our farming community can be in what they do.

Announcer:
The Real Food Real People Podcast is sponsored in part by Save Family Farming, giving a voice to Washington’s farm families. Find them online at savefarming.org and by Dairy Farmers of Washington, supporting Washington dairy farmers, connecting consumers to agriculture and inspiring the desire for local dairy. Find out more at wadairy.org.

Bridget Coon part 1 | #029 06/29/2020

She used to have an office next door to the White House, but Bridget Coon says she's happy to be back in Washington state, growing beef and hay near the tiny locale of Benge, WA.

Transcript

Bridget Coon:
So even though they’re going to a larger processing facility, they’re going to be marketed under a brand that you might be familiar with seeing in the grocery store, that’s coming from ranches, family ranches like ours.

Announcer:
This is the Real Food Real People Podcast.

Dillon Honcoop:
From growing up on a farm in Western Washington to working next door to the White House, then back to Seattle and now farming in Eastern Washington, our guest this week has done so many things and has so much cool professional background, but she also has a really cool personal story. Bridget Coon, she and her husband and their family raise beef on a ranch in Benge, Washington. And as she says on her website, you’re probably going to have to Google where exactly that is.

Dillon Honcoop:
She shares how she got to know her husband, how she ended up in this career in politics and how that eventually led her back to her farming roots. And we also get into some of the sticky issues too, about food and about beef and the controversy. You’re really going to love this one. She’s a lot of fun to hear from and hear her stories. I’m Dillon Honcoop and this is the Real Food Real People podcast documenting my journeys across Washington State to get to know the real farmers and ranchers. And this week we talk with Bridget Coon on her ranch in Benge, Washington.

Bridget Coon:
We raise beef out here. It’s this really dry rocky scab land, and so about the only thing you can grow on it is beef. And we also raise hay for premium and export market, and then of course, those two commodities work together on our farm and ranch where we can feed hay throughout the winter.

Dillon Honcoop:
So some of your hay is for your cows.

Bridget Coon:
Yes.

Dillon Honcoop:
And the rest you sell to-

Bridget Coon:
Primarily, so we have basically two enterprises or two parts of our family farm with the hay and ranch with the cattle.

Dillon Honcoop:
So how does that work? How do you determine like which land you do hay on and which you do cattle on?

Bridget Coon:
So like I said, most of this is we’re in the channeled scab lands here. It was carved out a million years ago in the Missoula floods, and it’s just a lot of rock. You can’t grow anything. You can’t till it. You can’t farm it. So cows are about the only thing that can come from it that turns into food.

Dillon Honcoop:
There’s still quite a bit of grass and stuff though, around the rock, right?

Bridget Coon:
Yes. So it’s just what we’d call range land, and cattle are really good at taking what’s growing out here and we just do our part to manage the land, determine how many head of cattle can graze a pasture and keep the pasture healthy for us to be able to do this year, decade, generation after generation. That’s kind of our … that’s our job, I mean-

Dillon Honcoop:
How do you tell, like how do you know how many cows to put on a field, cattle I guess I should say.

Bridget Coon:
Cattle, yes.

Dillon Honcoop:
I grew up around dairy so all the cows-

Bridget Coon:
All your cows are cows.

Dillon Honcoop:
All the cattle were cows, yeah. But you have boys and girls.

Bridget Coon:
Yes, we do. So we mostly have, we are what’s considered a cow calf operation or a cow calf ranch. And so what we do is we have a herd of mother cows, and then we have a little squad of bulls and the cows are bred each year to produce a calf each year. And then the calf stay here for about a year nursing their mothers. Eventually weaning, but grazing on this grass. And then those go on to finish at a feed yard before they’re ready for slaughter. And so it’s just really this continuous cycle year after year, decade after decade, generation after generation, if we’re doing it well.

Bridget Coon:
And then each year it varies how many cattle we can run on a given pasture based on how much moisture we’ve had based on our decisions the year before and whether or not we are kind of on the money with moisture and that equation. So I’m learning a lot still.

Dillon Honcoop:
What happens if you have too many cattle on a certain chunk of land?

Bridget Coon:
Oh, gosh, this is where it gets so complicated because some of the better practices in range land management are actually, if you can put in the time and effort to create smaller paddocks within a pasture, and actually what we’d call intensively graze these cattle. And they come in and they do this really great work by essentially controlling. They control the weed population. They basically graze just the right amount of grass to where it’s left to where it can regrow. And then we move them on to another fresh pasture and only rotate them back to that pasture.

Bridget Coon:
So it’s maybe less about the total number of animals and more about those decisions on timing and moving animals and giving the pasture rest that it needs to come back before you bring cattle back on it.

Dillon Honcoop:
Because basically, and correct me if I’m wrong, if you have too many cattle on a certain amount of land for too long and they eat it down too far, you’ll basically kill all that grass and stuff, that’s they’re-

Bridget Coon:
It just won’t come back to the level that you want it to. Yeah. You’re like, oh, you’re overworking it.

Dillon Honcoop:
So yeah. So that’s what you’re managing?

Bridget Coon:
You’re really, you’re managing grass. And then of course we have a lot of … we have our animal health and we have our decision making as far as how many cows we decide to be here. Genetics, deciding what type of bulls we’re breeding to our cows. But the basic job on our level of raising beef is managing land so we can grow cattle on it.

Dillon Honcoop:
Now, the cattle are eating this grass on scab land. I saw it driving in like there’s rocks everywhere. So like you said, you can’t farm it. You couldn’t go in there and run a cultivator and plant whatever crop. So is that grass just the grass that’s always been there, or do you kind of like put seed out there or like?

Bridget Coon:
So most of the range land isn’t seeded, but then we have some areas where we can come in and do some supplemental seeding. I know in the past, before I was here, my father in law has worked with WSU on test plots of different types of native grasses that could be seeded or could be managed out here to benefit the range and benefit cattle. So it’s a cool time to be doing this because we have a lot of tradition and a lot of knowledge from generations and generations of doing this. But then we also have some really cool research from the university level and some collaboration we can do there to keep doing what we do better, and that’s kind of the spot that we try to live in.

Dillon Honcoop:
Because it’s a whole soil health thing, right?

Bridget Coon:
Yes.

Dillon Honcoop:
And then like even climate change related.

Bridget Coon:
Yes.

Dillon Honcoop:
As far as like carbon sequestration and all that kind of stuff that these practices accomplish, right?

Bridget Coon:
Cows are really cool in that regard. And I think it’s through that overlooked piece of our food system that it’s pretty trendy to just sort of blame everything from climate change to other environmental problems on cattle. But really what we’re able to do with cattle in the US is take ground that could not be used for food production and cattle use it. But I don’t know, I mean, luckily you didn’t hit a deer on your way here, but we have a really-

Dillon Honcoop:
I know my car looks like it.

Bridget Coon:
… healthy meal dealer population, pheasants, quail, you name it, like every everything you can think of as far as other wildlife. So it’s any ground, any land that cattle are using, it’s really a multiple use proposition.

Dillon Honcoop:
Well, because a lot of people say, well, cattle are so inefficient because they use all this land to grow the feed for them to eat, to turn into beef that we eat. But I realized as I was driving here after miles and miles of this ground that I saw was loaded with these monster boulders and ravines and just all kinds of rock, like you couldn’t go out there and grow people food.

Bridget Coon:
No, no, that’s definitely a myth where cattle compete for the land we need to grow other food for people. It’s just a myth because when you actually add up the acreage of cattle on range, it’s not competing, it’s actually just adding to the party.

Dillon Honcoop:
Yeah. Really cool stuff and I’ve been learning more about the whole soil health thing too. So it was cool to hear you explain this whole like intensive grazing thing, because I had heard about that. And at first I’m like, what, like how does that actually improve soil health? And then I read some books kind of explaining the science of what happens with like a grass plant and when it gets pulled on by a cow, which is kind of like the what? Bovines, which were historically like bison across the plains here.

Bridget Coon:
Ruminant animals.

Dillon Honcoop:
That was kind of the same thing that they did on these range lands, right? In time in memorial.

Bridget Coon:
I mean, as far as this land, highest best use for sure is running cattle on it. And then it’s up to people like us to make decisions that make it actually feasible as far as environmentally. And then we have to make it somewhat profitable in order to continue to do what we do here. And so when we talk about sustainability, but I mean the definition to, I know like the cattle industry, we really think of it in that, kind of that way where we need to have environmental sustainability, just because its natural resources based.

Bridget Coon:
And we’re the first ones to notice if that natural resource starts to disappear, starts to degrade. And then taking care of the animals, animal welfare, we have to have healthy animals, otherwise it does not turn into the product that we need it to. And then it has to be sustainable economically for us.

Dillon Honcoop:
Back to the food question, then what makes great beef? I love an excellent steak. I recently did a London broil and I was like, whoa, this is really different flavor than my sirloin that I usually like to grill and just different thing. I love beef. There’s a lot of flavor going on there. There’s a lot of protein. My body likes it. I know a lot of people … For a long time red meat was like this terrible thing, but I’m more like, I’m not Keto, but like I need my protein and I need to stay away from my carbs. What does it take on your end to create that?

Bridget Coon:
Yeah. A lot of people these days are on the protein train and for good reason, because they can just kind of see it’s the food that when you eat it, I mean, you feel good. You feel like it really helps you. We know scientifically it helps as far as maintaining, especially at our age, when you get to your mid 30s or later.

Dillon Honcoop:
Wait, are you calling me old?

Bridget Coon:
I don’t know, I don’t know how old you are. But I know for myself and some of the research we know is that as soon as we get to a certain age level, if we don’t do things to maintain or grow muscle mass, we start losing it and eating an adequate amount of protein is really important to that. So as far as beef goes, I mean, it’s kind of whatever your preference is, but in the US and on an operation like ours, we are really focused on hitting that prime or choice grade bullseye, which is indicated … the grade is determined by the amount of intermuscular fat or marbling that ends up, the flavor inside those steaks you were just talking about.

Dillon Honcoop:
Not the big chunks of fat around the edges. It’s the stuff that’s in them.

Bridget Coon:
Yeah. And so what someone who’s enjoying a steak thinks about as far as quality is similar to what I would, as I’m enjoying a steak, but from the people who are actually raising it, it also, again, has to hit those other markers where the cows that we have here need to be bred to actually perform or be healthy here and raise calves each year, and that’s what helps us be sustainable in our business. And then those have calves that end up having those great beef traits as we’ve call it where they’re healthy, they gain weight well and stay healthy while doing it. And then they end up with all kinds of delicious buttery marbling.

Dillon Honcoop:
Stop, you’re making me hungry. But like, if you guys didn’t … like let’s say you manage really poorly hypothetically, would at the end of the day, I’d be able to taste that in the beef? Like oh, this isn’t as good.

Bridget Coon:
It’s not so much what you would taste at the end of the day as it is if it wasn’t an efficient process to get that animal into the final stage of being food, you kind of just end up with a product that is really useful. There’s actually really not any unsafe. Once you get to that level where an animal’s ready for slaughter and it’s slaughtered and it goes through the process when it’s graded, then it’s determined where it goes, right? So I mean, we can all enjoy a five guys hamburger too.

Bridget Coon:
We can all enjoy sort of beef in different contexts. So if you don’t do like this fantastic job with breeding and feeding and finishing and getting to that prime or choice grade, not the end of the world for the person eating, because that product ends up in [inaudible 00:14:21], you know what I mean? There’s so many different ways that beef ends up in kind of our food world that, it’s kind of all good in a different way.

Dillon Honcoop:
This is going to be one of those interviews where I just end up really hungry at the end of it.

Bridget Coon:
You staring at the taco soup, right?

Dillon Honcoop:
Yeah.

Bridget Coon:
You just stared at it.

Dillon Honcoop:
Yeah, totally.

Bridget Coon:
It’s pretty good. You’re going to have some.

Dillon Honcoop:
I’m just going to just forget about that because I don’t want to eat here on the microphone while we’re conversing.

Bridget Coon:
You’re going to have some.

Dillon Honcoop:
That just doesn’t sound good to those listening to the podcast.

Bridget Coon:
It’s kind of gross.

Dillon Honcoop:
Yeah, exactly. So I’ll eat later, but you mentioned, oh, getting like a five guys burger, there’s so many different places you can get beef. All the way from Mickey D’s to fancy fine dining. How here in Washington, my big focus is I want to get food that’s grown here in Washington, if at all possible. I’m not like mega strict about it, but when it’s possible and doable, I want to do that. How can people do that with beef? How do they know it’s say from Washington or if they don’t know that for sure that it’s at least from the US?

Bridget Coon:
Sure. So there’s a few different ways. Like I said, just like there’s as many varieties of beef that end up on the dinner plate, there’s different ways that people can go about sourcing their beef and making those choices. So the most direct way to know that your beef is coming from a local rancher is to find one that sells directly to the public.

Dillon Honcoop:
Are more and more doing that?

Bridget Coon:
So interesting you say that. There is a lot of indication as far as like search traffic online and local butcher shops that do this kind of slaughter are getting booked out months if not into next year. So definitely, I think we’ve seen people now in this COVID-19 context, going into the grocery store and seeing space in the meat case that given retailer, pick whatever retailer you go to, and there’s some space there and Americans are not used to seeing that space.

Dillon Honcoop:
Well, with that panic buying like a couple months ago, I know I’d never seen empty shelves of any kind in a grocery store, like where they’re legitimately out of food. And I think most anybody in the US who has grown up here and always lived here has never, ever seen that until now. So that’s a big game changer, but from people I talked to, they were already kind of moving in the direction of, “Hey, can we like just sell it right from the ranch one way or the other? Like is there an Amazon for beef, you know?”

Bridget Coon:
Yeah. There’s a lot of cool things taking place in this space and watching consumers link up with producers, but keep in mind … So for example, the beef that is raised right out here on this ranch goes to typically a feed yard in Othello. We either retain ownership there where we pay the feeder by the rate of gain or days on feed. But we retain the ownership and then we are paid when those animals are ready and they go down to the packing plant.

Bridget Coon:
So even though they’re going to a larger processing facility, they’re going to be marketed under a brand that you might be familiar with seeing in the grocery store or generically into restaurants where you’re not seeing a brand, that’s coming from ranches, family ranches like ours. And I think people maybe the impression at this day and age, because we have this big, efficient food supply typically, other than right now, you can go into a Walmart, you can go to Fred Meyer, you can go into a Safeway and you just have like your pick of every cut of beef you could ever imagine.

Dillon Honcoop:
Right, all the time.

Bridget Coon:
And-

Dillon Honcoop:
The only decision is how much do I want to spend on it, and do I go for the cheaper cut or not?

Bridget Coon:
Exactly. So we are used to all these choices, right? And so then for an outfit like ours, we’re not really close to consumers if you notice. Did you pass a lot of people on your way?

Dillon Honcoop:
No, in fact, I didn’t see anybody for like a half hour before I got here.

Bridget Coon:
So other than like my persuasion to be, I work in the digital space and I find it really fascinating. Some of the digital marketing and different things we could do. My background with my family before coming here was we fed cattle and finished cattle. And so I’m familiar with it and I like it. So it’s always kind of in the back of my mind that we could do some more direct marketing than we have in the past and make it a thing. But it’s not really that efficient.

Bridget Coon:
Like if we’re spending our time doing that, then we have less time to do like the temporary fencing it requires to make these small paddocks, to intensively graze. We have irrigation water to move with the hay. It’s really about all these individual ranches. If you have the human resources and the desire to connect with consumers that way, it’s possible and can be beneficial. But at this time, like it’s probably not the best use of our energy when we do what we do really well, the feed yard that our calves go to, they do what they do really well. They get feed right from around Othello. They get corn and hay, and they get a grape Burmese from the grape stuff. I don’t know what the word is.

Dillon Honcoop:
From wine.

Bridget Coon:
From wine making, and that’s all done closer to them than it is to us. And so feeds kind of come into those animals and they do a great job, and we get the results back that we’re hitting that choice and prime target consistently, and we’re providing that consistent product to typically the consumer desire to have that at will at any grocery store that they go to.

Bridget Coon:
So I mean, interested in it, love to see it. I have a client that we launched a website in order to help them do more of that and sold out an inventory of beef that we projected to last two months in two weeks.

Dillon Honcoop:
Wow.

Bridget Coon:
We have a local beef directory on the beef commission website wildbeef.org. There’s 400% increase in page views on this tool where people in Washington can do it, use a drop down by county and find people that we have listed there that are doing this.

Dillon Honcoop:
These friends of yours that just started going, trying to do some direct sales, they couldn’t have picked a more perfect time to do it.

Bridget Coon:
Totally coincidental. It’s a project we’ve been working on. I know they have been thinking about for a long, long time, and we’d been working on for about a year to get it kind of just so, and we’re kind of ready to roll with that at this time. And so, I mean, for their business and everything, I think actually they’ll be pretty successful consistently. And there’s some interest related to this and I can’t deny it just based on everything else that I see. But if anything, this situation, people who have considered buying directly from a rancher, a lot of that usually involves buying more in bulk. We can only raise … there’s only so many cuts per animal.

Dillon Honcoop:
Right.

Bridget Coon:
So it’s not the same as shopping the meat case, I’d say that people-

Dillon Honcoop:
Where you just want the rib-eyes.

Bridget Coon:
Yeah. Like there’s only so many rib-eyes. So people have to think of it like going to shop their freezer for beef instead of going to the grocery store to shop it? And so it’s a shift, it’s convenient. I think most things, most foods, new food marketing has focused on convenience because people are busy. Like your life is run by work and activities and people are on the go.

Dillon Honcoop:
But COVID has totally like messed with that, because a lot of people-

Bridget Coon:
At home.

Dillon Honcoop:
… aren’t on the go.

Bridget Coon:
Like baking bread.

Dillon Honcoop:
And they’re seeing shortages in the grocery store, and even if there is meat there it’s maybe more expensive than it used to be. And so then, like you’re saying, they’re suddenly interested in, “Hey, maybe could I get this like straight from the farmer, straight from the rancher and how would that work?” So it’s totally turning a lot of those things on their head. Like maybe people will suddenly be, I guess we just don’t know what’s going to happen with COVID and how long this goes on and how much of our world continues to be turned upside down. But could this be the moment for local food and for local meat or regional even?

Bridget Coon:
It’s having a moment, and like I said, it’s really cool to see some of those connections being made. Those seeds were already there for a lot of consumers, and this is like pushing them to take action and actually buy from someone or do more in depth research too.

Dillon Honcoop:
And then once they had, they’re like, “Hey, this wasn’t actually so hard,” or like, “I have a relationship now with this ranch, that’s where I get our meat from and we like them.”

Bridget Coon:
Yeah. When it’s not really desirable. I mean, some of the consumer research that I’ve seen, people are going to the grocery store multiple times a week. Obviously I can’t relate.

Dillon Honcoop:
Yeah. It’s a bit of a drive from where you’re at to the grocery store.

Bridget Coon:
We’re out here. So I don’t-

Dillon Honcoop:
How far is it by the way?

Bridget Coon:
So there’s a little grocery store in Ritzville, it takes about 40 minutes, but then to like a Safeway, Walmart, Costco, it’s an hour, everything’s like an hour in any direction you can think of. So I don’t have those habits, but I know looking at it, people typically are just sort of going in and out of the grocery store. Well, when you have to wear a mask and there’s like arrows, it’s very, I mean, I’m a little antsy because I don’t go very often and I have to call my friend and be like, “Okay, so what are people doing? What’s socially acceptable in the grocery store right now because I don’t know, because I haven’t been since it started.”

Bridget Coon:
So yeah, you’re taking what was a convenient choice and kind of, it’s not so appealing anymore. And then here’s another choice that maybe wasn’t perceived as convenient, but maybe people will learn that it’s really not as hard. That being said, economically, there’s still only a certain set of consumers that have the savings or have the room to buy in a way that works better for the rancher typically to be efficient. Again, we’re not selling one or two … what would happen if you just only sell individual cuts just from one ranch say our size or maybe a little bit bigger than ours?

Bridget Coon:
You’re going to run out of rib-eyes, you’re going to run about tenderloins. You’re going to end up sitting on these other products. And so I think I’d say if I had any messages, it would be like learn to be a good customer to a rancher that you’re working with, and like let them lead you, expectation-wise on their offering a box that they’ve decided on or they’re offering it by the half or the quarter or the whole, it’s for a reason and it’s because they need to be able to make a living off of this. So just learn what you can. Ask questions and really listen.

Dillon Honcoop:
Buy a freezer.

Bridget Coon:
Get a freezer first. But I’ve heard there’s been a run on freezers.

Dillon Honcoop:
Yeah, if you can find one, a lot of people have gotten freezers and you’re talking about this whole convenience thing and people’s money. There’s been a big shift in that too. And I think we’re all really worried that none of us are going to have very much money in coming months and years with the economic forecasts and really scary things like that. But at the same time, like the panic buying and the staying at home changed people’s priorities with that too, where it’s like, oh yeah, I need to spend more of at least the money that I do have right now on my food, because suddenly like survival instinct comes back into play. So maybe I will spend some more money so I can get beef and good food at the store. Like all this panic buying was incredible. To watch what people bought was fascinating to me.

Bridget Coon:
I still am puzzled by water and toilet paper. It not an earthquake.

Dillon Honcoop:
Well, we’ll never ever figure out the toilet paper one.

Bridget Coon:
It’s not an earthquake. It’s not as tsunami, it’s not a natural disaster. No, I think … I’m kind of the mind that, and this is what kind of annoys me about our food culture today and what I see kind of out there is that everyone wants to have an either or mentality, like this is a good way to buy beef and this is a bad way to buy beef and I have to be able to track it back to the farm, and if I can’t, then I don’t trust it or something. And that’s not how people’s actual buying habits end up taking place except then we all go to five guys or whatever.

Bridget Coon:
But at the end of the day, it’s not either or, it’s and, and so it’s great that there’s choices. And then that again, people are actually acting on some of those choices, but hopefully also learning more about how we raise beef. So when people get really like specific preferences, I want grass fed or finished only, I want organic only or whatever. But to me, I’m seeing a lot of these really, it’s almost like rushing to have a stance, almost like you would a political position, on beef, on food, the types of food choices we make, but they don’t know the difference between a cow and a steer and a bull and a heifer. I mean, in a lot of cases, they just don’t have like the basic knowledge of how we raise cattle. And so to me, it’s odd to like skip into, I have a very defined-

Dillon Honcoop:
They have a stance but they don’t have a-

Bridget Coon:
… preference over what type of beef I have, but I don’t really understand that cattle that are fed grain in a feed yard, spent half their life on grass at a place like this.

Dillon Honcoop:
I was going to ask you about that back when we were talking about feeding cattle and we had Camas Uebelacker here on the podcast for two weeks. I forget the numbers of the episodes, but you can go back and check in the list if you want to, but that’s what he does is like you were describing. You have a cow calf operation, cattle literally out on the range. He takes them, finishes them as a custom operator, kind of specializes in what he does and then they go to harvest.

Dillon Honcoop:
That’s where they’re fed corn in a lot of cases. He talked a little bit about that. Lot of people say, “Oh, well, corn is bad. I want all grass fed.” You’re explaining already that’s more of a misnomer than maybe people realize, but explain more what’s going on with this whole grass fed versus grain fed.

Bridget Coon:
Yeah. It’s just over simplified, and I think some of our more over-simplified messages about food for people who are. They are trying to be conscientious for whether it’s for their health or the environment or whatever it is they feel they care about. But at the end of the day, the actual knowledge of how to take a calf and get it up to a really palatable, really enjoyable beef product it’s not as simple as slapping a label on this was grass-finished or this was, usually it’s grass fed or grain fed, and then people assume that everything else is grain fed, which means they’re like force fed corn their whole lives or something.

Dillon Honcoop:
Which is never the case.

Bridget Coon:
Which is not a thing. In fact, I was just looking at some stats the other day, and it’s the actual amount of corn in a cattle diet over the course of its life is way overstated or just sort of generalized as this really key element in it. When really they’re always fed some kind of roughage, some kind of hay is always in a ration. Chemist did a great job explaining what a cattle feed ration is, and-

Dillon Honcoop:
Only those who heard from people who would say, well, cows aren’t designed to eat and digest corn.

Bridget Coon:
That’s not a thing. In fact, so most of the corn that they’re fed is, there’s dry steam flake corn. So that’s also already been processed, think of cornflakes like we eat or whatever. And then you have most of the corn they eat is like siloed and it’s chopped the entire plant. Corn is a type of grass technically. So to say that ruminate animals can’t digest and process and convert a crop like corn into beef efficiently is just scientifically false. It’s nothing.

Dillon Honcoop:
People also say aside from the sustainability conversation, environmental concerns, et cetera, et cetera. They say that grass fed beef has, what is it? Like more omega three fatty acids or something like that? Correct me if I’m wrong on the specifics there.

Bridget Coon:
Yeah. The fatty acid ratio.

Dillon Honcoop:
Yeah. Is the beef actually different. I mean, I have a cousin and her husband, they’re both nutritionists and I talked with them about it and they’re like yeah, omega threes are super trendy right now, but you don’t need too many of those, and omega six is kind of like, whoa, it’s bad. It’s from corn, but you don’t need too many of those, but you can’t live without any, like it’s way more complicated once they started explaining it.

Bridget Coon:
Right. So to simplify it, but not oversimplify it, the fatty acid ratio. So it’s that six to three ratio is what is usually referred to, is so slightly different between grain finished and grass finished beef. It’s marginal first of all. Again, the intermuscular fat that we’re talking about actually has a similar fatty acid profile too, like olive oil, which would be considered like a healthy fat, which is some people don’t really realize.

Dillon Honcoop:
I did not know that.

Bridget Coon:
But then further, because I feel like now I’ve gone down this rabbit trail, but it needs to be addressed that the beef people are never going to say like, get your omegas from beef because it’s not … beef is essential, I mean, it has essential nutrients and it’s a great source for several proteins, zinc, iron are the top three, right? But there’s actually quite a few, the omegas aren’t in there. Go eat salmon, go get a copper river salmon. Use an actual significant source to get your omegas.

Dillon Honcoop:
That’s interesting you said copper river salmon. I have a good friend who’s a lifetime fisherman. He’s like a whole copper river thing. That’s just-

Bridget Coon:
Marketing, man.

Dillon Honcoop:
It’s all marketing.

Bridget Coon:
That’s genius marketing.

Dillon Honcoop:
Which we’re saying about … you’re talking about beef and I could tell you marketing things about other crops and stuff that what is really underneath it, and when you talk to the farmer, they’re like yeah, you get a whole different story. That’s why I’m doing this podcast to talk to the farmers rather than the marketing people.

Bridget Coon:
It’s to the point where you just, I literally assume when I’m seeing or reading something about an industry that I’m unfamiliar with and it feels simplified or oversimplified. I’m just like, yeah. If I want to know more about this, I need to go read some more because I have a feeling that this is meant to sell me something.

Dillon Honcoop:
Yeah. That’s our generation now too, right?

Bridget Coon:
Oh, just being skeptical or just being marketed to by people who try to make you dumber.

Dillon Honcoop:
Well, both.

Bridget Coon:
I do. I think of … So I do fill some marketing roles in my work and I kind of keep that mantra of, I don’t want to make people dumber. Like if I do anything with this work it’s to shed some light on areas of the process of getting food to people.

Dillon Honcoop:
Are you telling me you do marketing yet you still have a soul?

Bridget Coon:
I am a soulful marketer.

Dillon Honcoop:
No, that’s good.

Bridget Coon:
I started, I mean, I really started out my career more in advocacy and more like, I’m just more of a … I was like a nerdy kid that listened to … I grew up on the west side [case 00:34:00], but we had a feed yard and a family ranch. Right? Actually, we raised hay. I think my first job in life was to sell sweet corn that we grew, pick it and sell it on the roadside.

Dillon Honcoop:
Where was this?

Bridget Coon:
In the Green River Valley, Auburn and Kent. So my grandparents and my parents and my brother and I, kind of all worked together since I was a little kid. And so that’s a really urban market even back in the 90s. So it’s kind of second nature to me to be communicating to people who don’t have a firsthand understanding of like farming and ranching because I was doing it since birth. But it makes me want to help people understand. And yeah, just I’ve been attracted and had the opportunity to do work that’s allowed me to continue that.

Dillon Honcoop:
So how did you end up here in Eastern Washington and on a cow calf operation, but also doing digital marketing work and all kinds of stuff online and like what was the road from there to here?

Bridget Coon:
Winding?

Dillon Honcoop:
Yeah.

Bridget Coon:
Windy. Yeah, so I grew up on a farm and feed yard, family operation on the west side. I was probably influenced by obviously at that time Ag wasn’t like a growing industry over there. Again, the dinner table conversations and just sort of the activity around the farm. I was really aware of like regulatory framework that was growing, whether it was water issues or endangered species act issues, whatever it was. Seattle area is like the epicenter. I feel like everything else, as far as like our environmental culture right now, it’s just catching up to like kind of where things were a decade or two ago in the Seattle area as culturally, right?

Bridget Coon:
So I paid attention to that as a little kid, I ended up at WSU, Go COUGS. And I had been really encouraged in writing, and so based on sort of not knowing if I had this role in production agriculture going forward and being kind of encouraged in other ways, I ended up with a policy pre-law degree because I thought maybe I could be an attorney and like go fight the good fight for farmers or something, right? I wasn’t sure where it would go. And then I did some campaign work and some like rabble rouse, like conservative or Republican rabble-rousing on campus.

Bridget Coon:
And anyway, campaign jobs that beget appointment in the Bush Administration. So I went from Pullman, basically straight from Pullman to DC as a young 20 something. And so I got to spend a few years out back East where you can get a lot of experience in a short amount of time.

Dillon Honcoop:
So what kind of stuff were you doing back East?

Bridget Coon:
So my first job back there was … I didn’t even know when I started volunteering for campaigns and then getting like staff campaign jobs. I got to run around Eastern Washington, which was really cool, that was my territory, and so I love it. I already knew I loved it out here. But I didn’t even know there was like low level appointments that you could get from supporting the president, in this case is president Bush’s re-election in 2004. And so other people I worked with were like, give us your resume.

Bridget Coon:
And so I started out at the most boring federal agency. I don’t know if you can guess which one, the GSA, the General Services Administration, we buy pencils and bombs. I worked for the Chief of Staff there and government procurement was like not like my thing. So actually my boss out here in the campaign had ended up landing a job in the Political Affairs Office, they kind of staff up during the cycle. So during the 2006 cycle, I was his what they call desk coordinator where I just wrote briefing papers, for any time like the president or vice president or first lady, whoever was traveling, we’d have to sort of update these briefing documents that they would presumably read on their way.

Dillon Honcoop:
So you were writing stuff that the president was reading.

Bridget Coon:
So I wouldn’t go that far because I was never on like Air Force One to confirm that. My boss was and so sometimes he’d have some stories to come back to you, but I will say I had a weird experience where I was in my office there, it’s in the Eisenhower, the EOB building next door to the West Wing. And I’m there like doing my thing at my desk and the TV was on and it was a live feed of I think it was a rally in Montana and that was in my territory that I had to cover for my work and the president’s giving his remarks.

Bridget Coon:
And I’m like, man, that sounds familiar. And I still had like the document because the speech writers, they didn’t always ask us, but sometimes they’d ask us for bullet points to incorporate. And so I was feeling pretty high on life to hear the president-

Dillon Honcoop:
So your briefing document probably made it to the speech writer who worked some of your words.

Bridget Coon:
No, we actually did talking point sometimes. So these were actually talking points that the speech writers asked for, in addition to our typical briefing papers. I do know that Karl Rove actually read them because one time this is where I also almost died and fell over on the floor because there was like a weird anomaly in one of the Montana counties and Karl’s going through this briefing paper and we put historical election results in it and he thought it was wrong because it was like a weird flip on like whatever the congressional district results was.

Bridget Coon:
And so my boss is calling me because he’s traveling with Karl Rove, they’ve just flew commercial and stuff like he wasn’t on Air Force One or anything, but he’s calling me from the road being like, “You need to look at these numbers and check them.” I was like, “Oh my God, did I just get that wrong?” Freaking out, and then luckily it was correct. But that was like weird. I mean, it’s just like I found myself in some weird spaces. And again, just getting this great experience to then I would say like some of the stuff I did out there was pretty intense.

Bridget Coon:
And again, like if people like that are reading something you’re writing it needs to be accurate. It needs to be a certain degree of it’s going to be out in public. It’s made other things that I’ve done that maybe are a little bit stressful or pressure full, is that a word?

Dillon Honcoop:
It’s a good word. I’ll keep that one if that’s okay.

Bridget Coon:
It’s not as … Not that many things seem that hard after that. Fast forward and I’m trying to like work with kids and also now being a homeschool mom, like I am humbled. I don’t care what I’ve done in the past. I am supremely humbled by trying to manage this household and everything we do at the ranch and my business and stuff, but it’s been weird I must say.

Dillon Honcoop:
Yeah, for sure. To continue on this road though, to back up a little bit, like I know from hearing from a lot of people like, oh, the holy grail is to make it back to DC for a lot of different things that people do. And then once people are out there, they’re like, ah, I hate this city. I hate how everything works in this town and how people are so fake and yada, yada, I just want to get back home. And so how did you extricate yourself from that world and end up back here?

Bridget Coon:
I went out without an exit plan. I really wasn’t sure, I was 22, maybe when I landed out there and I have a little bit different perspective. I probably didn’t stay up there long enough to be completely jaded, maybe that’s part of it, but I really do. I think I met and worked with some of the best people that you’ll ever meet and some of the worst people, that’s universal. I feel like, so it’s not like the people are worse, I guess I’ll put it this way. I can’t be that jaded because I got my hands on some like cool stuff.

Bridget Coon:
As a very young person with just really like the best intentions to just … I’m not going to sit back and complain about things, I’m going to get in there and kind of put my energy in places. So I feel like I thrived pretty well. I sold my pickup and like flew out there with a couple of suitcases. I mean, I really, I kind of just whole sale, I lived on Capitol Hill. After that stint in 2006 at the White House, I ended up getting a job at a firm that is based in Bellevue Washington Advocates is what it’s still called. The principal’s there worked for Slade Gorton, Senator Slade Gorton. So they were awesome people to work with.

Bridget Coon:
And then that set of clients that we did public affairs work, basically were lobbyists. But we worked with dirt and water clients. So I started at that point, I started kind of like finding my way back home to agriculture, at least working on agriculture issues. They represented the PDs that run our hydropower dams, Chelan County, PUD, those kind of things I got sort of getting sharp on those types of issues that are really important here in Washington where [houser 00:43:05] at the time there was a big conflict with the tribes and the shellfish growers and so shellfish growers are farmers. I don’t think I’ve probably ever really thought about it like that when I was younger, but I was like, man, these are farmers and they have all these like similar issues, but it’s shellfish.

Bridget Coon:
And so I got to work on cool projects that directly related back to agriculture and the Pacific Northwest based on the people that this company worked for. And then I kind of got poached from there back to Dino Rossi’s gubernatorial campaign in 2008, and that’s how I ended up back in Washington. Not sure if I would stay after doing a eight month campaign stint, but I got a master’s degree in there somewhere. I don’t like-

Dillon Honcoop:
You’ve been busy.

Bridget Coon:
I don’t know. Like I wasn’t as tired as I am now. Is that weird? I feel like, maybe I guess-

Dillon Honcoop:
I know the feeling. I totally know the feeling.

Bridget Coon:
You know it, you get it. I packed a lot in during that sort of like time in my 20s and ended up back in Washington. And then after that campaign, we lost, this happens and you need a new job or even when you win you need a new job. So from there I ended up working for Reagan Dunn on the King County council. So I worked at downtown Seattle in the courthouse and I did agriculture land use and communications for him. So I started finding my way into this sort of like jobs I didn’t know existed when I was even in college and this direction that while I had sort of just been taking great opportunities that presented themselves to me through networking and just where I was being led.

Bridget Coon:
I did stop at one point, I was like, oh, I guess I am doing what I really probably, as a young person thought I could be useful doing. And then my parents were still farming in that area. So I would just on the weekends I was at their place, but yeah, I was probably … figured out that I was like the only person on the 12th floor of the King County courthouse involved in policymaking for the council that had any agriculture background whatsoever. So I felt the need to like get in there and make sure that some of those interests were being represented. And then again, these issues that can be oversimplified walked back and explained.

Dillon Honcoop:
So then how did you end up in Eastern Washington, because we got you all the way to DC-

Bridget Coon:
We’re back.

Dillon Honcoop:
… and then all the way back to Seattle-

Bridget Coon:
We’re almost back. Sorry this is a long story. I know it’s a long story.

Dillon Honcoop:
And now we’ve got to get you … No, you said lots of twists and turns, so I wanted to hear them.

Bridget Coon:
Yeah, it’s interesting. And so it’s like I find it interesting when I stopped. I don’t often stop and think about it. Nobody has time for that, but after working for Reagan, Patty over at the Beef Commission dialed me up and she was looking for someone in like in consumer information space that at that time the Beef Commission board had said, “Hey, we want to really invest in telling the production side.” Like they’re seeing that people have more interest in how food’s raised, but like the knowledge gap is really vast. And then we’re getting all these sort of negative myths developing around how we raise cattle.

Bridget Coon:
And so that’s why I was attracted to it. I mean, I like cooking beef. Like I love eating and cooking beef. But I wasn’t attracted to the job to like teach people how to make chili with five ingredients or I mean, I do, I will say like, searing, I love smoking my trigger. I mean, there’s some cool stuff to do with meat, it’s one of my hobbies, but I really was like, this is an opportunity to take things like so full circle back to the industry that I grew up in and do that communications work that clearly needed to be done and still needs to be done today. And so that was like 2010, and I just sort of right after I started that job coincidentally that my now husband, he is a rancher.

Dillon Honcoop:
Was he already doing that at that time?

Bridget Coon:
Yeah. So his dad … how did this work? So it’s like literally the second or third day on the job was like the Washington Cattleman’s convention. It was over in Sancadia. And it’s one of those instances where you’re the new person and everyone meets you, but you don’t necessarily meet everyone. And I had some interaction with Dick Coon, my now father-in-law because one of my first projects that first week was reviewing some ad, some radio ads that he had voiced.

Bridget Coon:
And then also there was some copy and they’ve spelled Benge where we are now, they spelled it wrong. And I knew that because I’d been traveling 26 past the sign to Benge, to WSU, to Pullman all those years before.

Dillon Honcoop:
And now you live in Benge.

Bridget Coon:
And here I am. But anyway, so I’d had just light interaction with Dick and I didn’t know what was going on yet. I was just trying to get with my job. I mean, that’s the zone I’d been in at that point since college and so … I don’t know if I should go into this, you can cut it out, but it’s kind of funny.

Dillon Honcoop:
This means it’s about to be the best part of the interview when people say that, you know something good is coming, so you must carry on that.

Bridget Coon:
So it’s funny, it’s a little funny. This is kind of hilarious and I still find it a little bit hilarious. So my now family, my in-laws were all there at the convention. And my now brother-in-law, my now husband was on the way and he was just joining everyone. And apparently my now brother-in-law kind of like saw me in the hallway and didn’t know anything about me yet, right? But he’s texting him, like you need to get here and you need to like, maybe meet this person, you know like.

Bridget Coon:
So this is all happening, I have no idea this is happening. He gets there. So the Beef Commission meeting is going on. This is my first board meeting. And I’m like pretty like trying to figure out what I’m doing here.

Dillon Honcoop:
Zoned in on the work.

Bridget Coon:
Zoned in, and these two dudes come in to the meeting and I remember Patty leaning over to me and saying, “Who are those guys?” I’m like, “I don’t know. I just started,” because she likes to know who’s in the meetings. So I had no idea, never met him and then fast forward to January. So it was November, January, a few months later. There’s a program up that WSU did and it was for everyone from a rancher, to a feed yard employee, to a packer. It’s like this cool course about beef, everything from like genetics and like range management to, we made sausage and we looked at grading the rib-eyes that the grade that they come in with. It’s a-

Dillon Honcoop:
A beef boot camp.

Bridget Coon:
Beef boot camp, but that’s not what they called it but they should have. Anyway, so last minute-

Dillon Honcoop:
I didn’t even plan on the alliteration for that.

Bridget Coon:
So much alliteration, so good.

Dillon Honcoop:
It’s awesome.

Bridget Coon:
So anyway, my father-in-law and my now husband kind of last minute decided because there were like an hour from Pullman here, decided to join as attendees, and then the Beef Commission is sponsored to a degree. And so I was kind of sent over to write it up and do some promotion after the fact. And so you’re so really new and I’m like, everyone’s just so nice, but really like he was talking me up, he was chatting me up the whole two or three days as this thing was going on.

Dillon Honcoop:
Wait a second. So he just happened to decide to go to this beef boot camp.

Bridget Coon:
I didn’t even know I was going until like a few days before, because we weren’t … it was kind of not essential.

Dillon Honcoop:
Okay, he wasn’t-

Bridget Coon:
So that part, there was no stocking.

Dillon Honcoop:
… working his angles here.

Bridget Coon:
There was like no stocking, it was actually completely … So it’s funny, is like he didn’t shoot his shot in November and I didn’t know he existed. And then in January here we are again and these circles are small in an industry like ours. So not to say that it’s completely out of the blue, but it was not, it was just sort of a coincidence. And he, yeah like by the end of the week, he’s like, “Hey, can I call you sometime or maybe come visit?” Because I lived on the west side, I lived in Auburn and so anyway, I finally let him come visit me like in February, and then he-

Dillon Honcoop:
You say that, so you let him come-

Bridget Coon:
I was in the career zone, man. I was not thinking about this.

Dillon Honcoop:
Everybody talks about friend zone, but is this a step even farther than friend zone?

Bridget Coon:
No, no. There was a lot of text messages. Like if you were to-

Dillon Honcoop:
You career zoned him.

Bridget Coon:
Well, I didn’t obviously. This is why, so then things got real. Things got real so fast. Anyway, so finally I think he came over for like Super Bowl weekend or something and I made him go to a hockey game with like 20 of my friends and family because I’m like that person, the facilitator of fun, like in the family, like that’s kind of my role. And so I was like, “Let’s go to a hockey game, but let’s get a group rate and like get tee shirts or whatever.” So I put them through the paces. We like had to go stop at the beauty shop and like meet my grandma. And like, it was a whole thing, but he was undeterred. And so that was like the beginning of February. He proposed on mother’s day that year, so that’s how I can remember it.

Dillon Honcoop:
Holy smokes.

Bridget Coon:
So that was May, and then we’re just kind of going with it. We’re just like sending it, is the only way I can describe it. And so that was May-

Dillon Honcoop:
This whole thing was moving along rather slowly until you suddenly said, you first actually really hung out in February or like dated, whatever you want to call it, and you were engaged to him by mother’s day.

Bridget Coon:
He was highly intentional.

Dillon Honcoop:
I guess.

Bridget Coon:
Which I hear is not really a quality of millennials dudes these days, but he was all on board, and so we’re engaged in May and then we got married October 1st.

Dillon Honcoop:
Wow.

Bridget Coon:
So I actually didn’t know what would become of like my job and which is not the greatest feeling to me because I really care about this type of work and it was really things are going in this direction. And so it was really Patty, my boss that got creative and I had been doing a lot, obviously a lot more of our work is done online. You can do it from anywhere. And so we were able to sort of do a lot of different gyrations with that job that allowed me to stay doing it to a degree. Like I said, I was pregnant 2.6 seconds after we got married. In fact, I didn’t even live here yet.

Bridget Coon:
So essentially we got married October 1st. December 1st was when I moved here and even then I had some events swing that week. And in between that time it was like Thanksgiving. And I was like, okay, I think something’s up, and he like came over for Thanksgiving. And so we had to tell my grandma, like we said, I think we announced it. Like we were thankful. You’re going around and like, what you’re thankful for. And I said, “We’re thankful for fertility.” And my grandmother whose like 90 years old at the time.

Dillon Honcoop:
She cleared in right away?

Bridget Coon:
I mean, her eyes got so big. It’s just like one of those best moments. But she’s passed now and so I just have some of these great moments to be … she was involved in and got to hold our son. But we got to do this sort of announcement on Thanksgiving.

Dillon Honcoop:
That’s so awesome.

Bridget Coon:
But I thought it would be a long winter at least on the ranch. So it was really like, oh, I should probably like get doctors, and it was this-

Dillon Honcoop:
Oh, man.

Bridget Coon:
So life has been pretty fast paced.

Dillon Honcoop:
In less than a year’s time, that was a lot of stuff.

Bridget Coon:
That’s a lot, but I kind of, change has never really bothered me. And I kind of always wondered where I would land in life probably because of that, because I was never like, I want to be an accountant and I will do this. And I tried to be really open minded about having like a suburban life or an urban life, and it’s just none of that ever took. So in some cases it seems like kind of crazy to be out here, but really to me it like feels right. Living next door to family, we had that type of setup growing up.

Bridget Coon:
And so to have my kids see their grandparents, their great grandmother lives next door here. We were just planting vegetables and seeds in the garden the other day. And so I go from like, “Hey, I need to focus on explaining to people why our processing plants are slowed down,” and there’s like space in the meat case, in a situation like this and work on those tougher issues. And then I’m like, “Let’s go plant some vegetables in the garden with Nana,” because I mean, we need to do these things and we have this ability to do it here.

Bridget Coon:
So I really couldn’t be more thrilled at how things kind of have shaken out. And my husband and I have these conversations sometimes. Even like after really hard days, which are just sucky days where things just go wrong and they can go wrong with your kids. They can go wrong with my work. They can go wrong with the ranch. And like some days can be pretty rough. And it’s not enough just like scenic out here well, but like there’s been more than a few times where we’ve stopped and been like, “Yeah, I don’t really care. I feel like this is where I would want to be.” And so you can’t really deny that feeling. And so I’ve kind of just started going with it, several years ago and it’s only grown it hasn’t sort of … so luckily like really short term decisions have worked out.

Announcer:
This is the Real Food Real People Podcast. These are the stories of the people who grow your food.

Dillon Honcoop:
This is the part where I say, but wait, there’s more, that’s just part one of the conversation. And she shares so much more of her story and insight into food and farming and ranching and what’s going on in the world. Bridget Coon part two is next week, so make sure to stay tuned for that, make sure to subscribe so you don’t miss it. People keep asking me, “Where can we find your podcasts?” Pretty much on any of the podcasts platforms out there.

Dillon Honcoop:
And I have been mentioning to people and I’ll say this to you as well, if there is a platform that I’m not on that you think I should be, send me a message dillon@realfoodrealpeople.org is my email address, right to my phone. I’ll see it right away and I’ll figure out if there’s any way to get on that platform, we’ll do it. Also, @rfrp_podcast on Instagram and Real Food Real People podcast on Facebook. Don’t forget to follow us there. What is it? @rfrp_podcast as well on Twitter. So make sure to connect with us there and continue to follow along as I travel all over Washington State to meet and really get to know the people behind our food.

Announcer:
The Real Food Real People podcast is sponsored in part by Save Family Farming, giving a voice to Washington’s farm families. Find them online at savefamilyfarming.org. And by dairy farmers of Washington, supporting Washington dairy farmers, connecting consumers to agriculture and inspiring the desire for local dairy. Find out more at wadairy.org.

Derek Friehe | #028 06/22/2020

Just because a farm is big doesn't necessarily mean it's not a family farm. Derek Friehe shares the story of his family's roots, and his unconventional path back to farming.

Transcript

Derek Friehe:
I’m gonna go through some of those bad years. I’m not just… It’s my land, it’s where I grew up, it’s many cases, my parents or grandparents are buried here, it’s where I want to raise my kids. It’s more… Yeah, it’s not just a job.

Announcer:
This is The Real Food Real People Podcast.

Dillon Honcoop:
Every time I interview a person behind our food here in Washington State, there’s some new cool twist. This week certainly isn’t any different with Derek Friehe and his family’s roots in Europe, and how that came to Washington State, his background in the corporate world and coming back to the farm. He’s got a lot to share. We get into also what’s happening right now with COVID and how it’s affected potato… Washington State here is one of the biggest potato-growing regions in the country, and they’ve been very hard hit by all the market disruptions and things that happen with potatoes and people not going to restaurants anymore and buying French fries. That’s actually been a huge thing for folks. So, he shares all of it, lots of story to get to.

Dillon Honcoop:
Thank you for joining us this week. I’m Dillon Honcoop and this podcast, The Real Food Real People podcast, is documenting my journey all over Washington. This time we go to Moses Lake, and we hear again from Derek Friehe of Friehe Farms, a big farm but still with family roots and it’s all about the family still as large as they’ve gotten in, and that’s a really cool part of this too. So often, farms are judged by how big or small they are, and I think that’s the wrong criteria to use because there are big farms that are great. It’s not about the size of the farm and you’ll hear that in Derek’s attitude and just his whole outlook on why he does what he does in growing food. Join with me in getting to know Derek Friehe of Friehe Farms in Moses Lake, Washington.

Dillon Honcoop:
You’ve been doing the farming thing your whole life. You’re multiple generations into this, right?

Derek Friehe:
Second generation.

Dillon Honcoop:
Second?

Derek Friehe:
Yeah, so I’ve been back on the farm five years. I mean, I grew up on the farm and then has gone for like eight years down in California. I went to school down there. Yeah, second-generation farmer. My dad actually emigrated from Germany over 30 or 35 years ago and kind of settled. He married my mom who’s American. She is from Seattle and so he kind of discovered the Northwest and sold the little farm over there and started here and it was bad time to be farming, good time to have opportunities to buy land, and so he just started small and found this area just at east of Moses Lake that was started developing. And yeah, it’s grown quite a bit since he took it over 35 years ago. My brother and I are then back five to six years now.

Dillon Honcoop:
So, you and your brother are in the farming operation now, but had both left the farm?

Derek Friehe:
Yeah. We actually went to the same school down in California, and we weren’t studying ag so it’s weird. My dad was trying to figure out what to do with the farm, how to transition out of it himself while hoping to get some family back, but at the time we weren’t studying ag. We both studied business, which proved to be really helpful, but still-

Dillon Honcoop:
Yeah, for sure.

Derek Friehe:
… it’s definitely… I mean, you got to know your stuff, like agronomy-wise, if you want to be successful, so that’s been the steepest learning curve. I enjoy the business side and that’s kind of both. But yeah, farming is just a lot of experience. Just year over year knowledge gain, but yeah, it’s nice to have some of the theory behind it and I’ve got supplemented with ag classes here and there, but-

Dillon Honcoop:
So, do you wish that you would have gone to school for-

Derek Friehe:
I don’t know-

Dillon Honcoop:
… real agronomy or farming or something-

Derek Friehe:
Yeah.

Dillon Honcoop:
… in agriculture?

Derek Friehe:
In some ways, yeah. I wish I would have, but then that’s a counterfactual. You go back and what if… I met my wife there, some of my best friends, awesome experiences shaped who I am now and so-

Dillon Honcoop:
So what-

Derek Friehe:
… education standpoint, yeah.

Dillon Honcoop:
So what was your plan at that point? Like what were you wanting to do?

Derek Friehe:
I didn’t know. I was two years undecided down there, trying to figure it out. I mean, yeah, farming… You’ve heard it before. It’s always like in the back of your mind. If you’ve grown up on it, it’s kind of in your blood. So, even you, you didn’t go back to the farm but you’re still involved in Ag.

Dillon Honcoop:
Right.

Derek Friehe:
Always in the back of my mind. Even going in business is still in the back of my mind like, “Oh, at least the farm’s a business,” and even after post college I’m going into like food-type businesses. Even if those were corporate, but it’s still the food direction with maybe the idea of going back one day and-

Dillon Honcoop:
Because you knew about that stuff, right?

Derek Friehe:
Yeah.

Dillon Honcoop:
When you were a kid, what was your dad doing farming-wise? How big was the farm? What was he farming at that point?

Derek Friehe:
Every year it seemed like he was growing… I mean, potato is kind of the mainstay of the farm. That’s where a lot of the growth came from. He didn’t farm any potatoes in Germany, so he worked for a farm west of town for years, just kind of learning the ropes of this area, and then he bought one field and then another field. Then, at some point, I think he rented out his ground and somebody else farmed potatoes on his ground and he was just, I think, standing by the side of the field one day and was like, “I could do that. It’s ridiculous. Somebody coming into my field and growing a beautiful spud crop.” Again, a lot of the principles in ag are the same. Potato is a whole different level than like wheat, for example. Now, he’s a good farmer. He had educational background from Germany, and he was good at what he did.

Dillon Honcoop:
Yeah, that family history is fascinating. You said he did farm in Germany as well?

Derek Friehe:
Yeah, he did. If you’ve ever been over there, all the land is farmed. There’s not a lot of new development. It’s generations of farms that had been kind of held together and there’re all small and kind of broken up. There’s not a lot of big farms. There’s not a lot of opportunity for him, and he was very entrepreneurial, risk taker. There wasn’t that there any room to grow. In those times, it was an okay farm. But for our standards, it was like one field’s worth. It was like 130 acres and that was big over there. So, I think being exposed here and marrying my mom, coming over here, he was like, “Dang, there’s a lot of room to grow here.”

Dillon Honcoop:
Yeah.

Derek Friehe:
Like I said, the farming wasn’t great. Wheat prices are like two bucks. It was time to get in, even though you weren’t making a ton of money, people are going broke, and so it was a combination of good timing, luck, skill, being an opportunist and risk taker.

Dillon Honcoop:
How did he meet… You said your mom’s from Seattle, how did he meet her? How did that all go down?

Derek Friehe:
She was an exchange student so she was over there, actually in a village like 20 minutes away from where he grew up. I don’t actually think they met there. I think they met in Vienna, somehow randomly. That’s where they met, connected there and then, I think after that they were like, “Oh well.” I don’t know if they ever made the connection that she was staying like… They must have made some kind of connection because when they went back, that’s when they hit it off and had a longer engagement back and forth, and eventually came back here and got married. Actually, my older sister was born over there and then a few months after she was born, they came back, settled here permanently.

Dillon Honcoop:
So, you speak German?

Derek Friehe:
Oh, man, I used to be pretty good at it. No, I should’ve taken Spanish.

Dillon Honcoop:
Yeah.

Derek Friehe:
No, I went to language school over there for a bit. We were always going over there pretty much every other year or so-

Dillon Honcoop:
Quite a bit of family back in Germany still-

Derek Friehe:
No.

Dillon Honcoop:
… that you’re connected with?

Derek Friehe:
It was mostly my grandma lived over there. He only had one sister. They only had one kid, not a huge extended family. Just when my grandma was still alive we’d go back over there. But yeah, not as much anymore.

Dillon Honcoop:
You grow up around him, starting to grow this farm. He’s an outside-the-box thinker trying to do something different, bigger, better, and it was all potatoes when you were a kid, or was he already branching out into other stuff too? Because you, guys, do all kinds of stuff.

Derek Friehe:
Yeah. And potatoes, especially if you’re on the ground, you got to rotate it so you’re doing potatoes, let’s say, every four years so you’re doing other crops in between.

Dillon Honcoop:
Right.

Derek Friehe:
That’s just the big one that takes most the financial risk and time, money, people. He was doing wheat, corn, things to rotate around now. But yeah, now we’ve delved into organics, a lot of forage crops. Yeah, probably 15 different crops that we do. Most of it, again, is potatoes. So, it’s all kind of rotating around that for the most part.

Dillon Honcoop:
Growing up here, what was it like moving down to basically LA where your school was?

Derek Friehe:
It was a big change, but that’s part of the allure of growing up in a small town and wanting to figure things out and see the big city. I don’t know. I was into sports like high school or so. I got to play soccer down there and, I don’t know, I had the beach and tons of people and they’re just different. My sister had gone there, so I was exposed to it and knew what to expect. It was a good school and, again, I didn’t know I want to be a farmer, so I wasn’t like, “Oh, am I go to WSU or something?”

Dillon Honcoop:
Right.

Derek Friehe:
Yeah, it was good. The biggest change probably happened when we had our first kid, so that was kind of the game changer. I loved my job, I liked being down there, a lot of friends, community, but then you have a kid there. Except this tiny little house that’s way overpriced, commuting an hour and a half every day to work, and it just hits you like, “What am I doing here? I don’t want to raise a family here.” It takes, I think, a little bit for some people to go out and experience that before for coming back, so definitely I appreciate a lot more. You have a different boss, you work for a different company, you get a… I don’t know, you learn a lot as opposed to just coming straight back. So, definitely I appreciate it a lot more.

Dillon Honcoop:
What was it like making that decision? Like, “Okay, we’re going to pack up, we’re going to move back to the farm”?

Derek Friehe:
My brother actually moved back a year before, so he was kind of the test case, like he’s moving back. We kind of keep an eye on how he’s doing, how he’s liking it, and so that definitely helped because it’s definitely a big move. But again, after having a kid and more kids, you want to be close to family, you want to be close to grandparents and have the free babysitting and the community support, and you start thinking long term and made sense from a… and just way of life. I love working outside in my hands, but then you get the challenges of the business side, I can kind of bring my business experience to it, too. So, yeah, it was a little bit of a leap of faith, but also it’s home, it’s not crazy. A lot of people move all over the country into new places, and this wasn’t a new place, it was familiar, so it wasn’t hard.

Dillon Honcoop:
How was it for your dad? I mean, when you tell him, “Hey, yeah, I want to come back to the farm.” Was he pumped about that? Was he like, “Wow, you got to kind of prove yourself”? I know that’s how my dad would be.

Derek Friehe:
Yeah. He’s pumped in his own way, he’s German, he’s stoic, he’s… He was pretty excited. You could tell you he was pretty happy. He worked so hard to build this up, and I could see you get up in age and you’re thinking about legacy and what am I passing on and built it up for what? He was wanting to retire and he’d gotten into flying, and so he was doing a lot of that. He was looking for definitely the next generation to step up. Actually, all four of us kids had at some point been all over the country and then we all came back.

Derek Friehe:
Right now, all of us are either in town or my sister is an hour away, but she was an accountant. She was a CPA down in LA, and then eventually came back to the farm for a year before getting married so she was in accounting so she’s in the farm and then… So yeah, everybody’s away and then within two years, everybody’s back. I think they are pretty happy about that. Of course, all the grandkids come and we’re the first one to have a kid and within… Well, he’s now 7 and now there’s 14 grandkids so just…

Dillon Honcoop:
Wow.

Derek Friehe:
Yeah, there’s something I love is just because you come back to a small town and get the family element, you got the support structure and let’s have kids and go down to the city and one, two kids, maybe per family. [crosstalk 00:13:19].

Dillon Honcoop:
Yeah, for sure.

Derek Friehe:
It’s definitely easier to have bigger families and get that support.

Dillon Honcoop:
How many kids do you have?

Derek Friehe:
I got four.

Dillon Honcoop:
Four kids.

Derek Friehe:
Yeah. Sister has five, brother has three, youngest sister has two.

Dillon Honcoop:
It just sounds tiring to have that many children running around.

Derek Friehe:
Yeah.

Dillon Honcoop:
I have two but-

Derek Friehe:
Yeah. No, it’s… I mean, I tell my wife, she works way harder than I do. I can do it, so it’s up to her if we have any more because she’s the one putting in the long days and I come home, I get to play with them, and she’s the one dealing with all the fights and, yeah, pretty amazing what mothers, stay-at-home mothers, they work hard but it’s fun. I love being a dad. I can’t imagine life without them.

Dillon Honcoop:
Back to you come back to the farm, what does your dad have you do right away? Because on one hand, it’s like, “Well, you’re new here,” but on the other hand, you’re coming in with a business degree and business experience. Did he throw you in a tractor or did he say, “Get in the office and you’re now going to be dealing with our business dealings,” and things like that?

Derek Friehe:
Yeah. I think a little bit of both. I think, yeah, it’s hard because at least I was used to that corporate-type life, making big decisions or at least being part of them and then start on the bottom a little bit. I did a little bit of tractor work. I did most tractor in high school and harvest and all that, so I had some experience there. But yeah, definitely kind of grunt doing stuff that like we have high schoolers doing now or interns. So, you do all that first couple of years and get your feet wet there.

Derek Friehe:
Yeah, it was frustrating, it’s like, “Ah, I should be doing a lot more,” but it’s also laying the foundation and learning a little bit of everything. It’s that tension of, “Yeah, I want to move up quick.” But you can only move up having that ground layer of experience, doing everything, so yeah. It’s also a big farm now, so it’s not like I’m coming back and having to do everything. We have awesome tractor drivers, that’s all they do. They sit on the tractor all day and they’re really good at it. And for me to come, they don’t necessarily need me to come in and do it, as opposed to just a father-son operation where you’re coming in like, “No, sorry, you’re doing everything.” I feel like I still have ton to learn. I’m already six years into this and in some ways, I’m still scratching the surface on a lot of stuff.

Dillon Honcoop:
Interesting. You come from the corporate world. A lot of people say that family farming doesn’t really exist. They’re all big corporate farms. Having come from the corporate world, what’s your reaction to that? Now being in this operation, it’s big. You, guys, farm a lot of acres, got a lot of employees but is it the same as like working for a corporation?

Derek Friehe:
No, not at all. No. Just even you’re stuck in an office all day, you’re all dressed up. It’s meeting after meeting and you’re sitting in front of a computer doing Excel spreadsheets. There’s still a little bit of that here, but it’s not the same at all, especially for a big farm, it feels like a family operation. We got good farm managers and hopefully some amount of organizational structure, but it’s not the same deal. We’re big, we got 50 full-time employees, but I think in the corporate world, that’s pretty small from most of those big corporations.

Dillon Honcoop:
How many acres do you farm between all the different crops you, guys, have?

Derek Friehe:
Probably around 10,000.

Dillon Honcoop:
A lot of people can’t… Even for me coming from Western Washington farming, which is so much smaller. It’s more the size of what you’re talking about your dad doing in Germany, right? That’s hard for me to fathom, but then for you to explain, “No, it’s still like a family. It’s run by the family.” Yeah, you have 50 employees but compared to a big corporation, like you say, that’s nothing.

Derek Friehe:
Yeah.

Dillon Honcoop:
What’s the ethos of the company? Like when I came in here, I’m seeing signs all over, with COVID going on and thanks for what you do, essential farm employees, seems to be a really upbeat positive kind of vibe you, guys, have here.

Derek Friehe:
Yeah, I’d like to think so. Hopefully, it starts with leadership and there’s good leaders kind of setting the tone. Farmers by nature have to be optimist, I think, just to keep coming back year after year, so there’s definitely a positive energy, I think, most the time and I think all the COVID stuff. In some ways it’s helped, I think, with the perception of farmers. I think if people went to the grocery store and then all of a sudden, they’re not seeing food on the shelves, I think they start to, it’s just never happened before. I think most people think food grows in the groceries. I don’t know where they think their food comes from. But as soon as it’s not there then they start to wonder like, “Oh, food’s a big deal,” and then you trace it back to who’s growing it and where it’s coming from and, I think, hopefully there’s more of an appreciation for who grows it, supply chains and distribution centers that can get it to you. But yeah, it’s definitely essential. It’s definitely affected our industry for sure.

Dillon Honcoop:
Yeah.

Derek Friehe:
But no, I think our folks had done a good job of trying to be safe and be smart about how we’re within six feet of each other and doing something trying to, I don’t know if you saw the guy when he first came in, he was cleaning doorknobs and just trying to keep things clean and in my mind, just common sense stuff that maybe we should probably do normally, but it’s only COVID stuff. For us, it was nice because we weren’t all that affected like we got plenty of people that are out of work and sitting at home and… We’re busy, and I don’t really feel the effects too much, which is nice.

Dillon Honcoop:
Plus, you have space. You don’t all have to be crowded together in an office most of the time.

Derek Friehe:
Yeah. Farming by nature is socially distant, which I prefer.

Dillon Honcoop:
We’ve been hearing a lot though about how brutal COVID has been for a lot of different farm markets, meat, dairy, milk being dumped, and then also potatoes and especially here in Washington State, other places too. But I know here in Washington State, we heard stories of potatoes with nowhere to go. How’s that hit you, guys?

Derek Friehe:
It’s definitely affected us on kind of two fronts. It kind of hit during planting which is, we’re northern basin so we’re a little later planting. When we get the news, we hadn’t even started planting yet, so we are able to… I mean, you still have a quarter to a third of your cost in the field already before you even plant the seed. So, we did get cut some of our acres and the processors said, “Hey, you got to cut, let’s say, 10% of your acres.” And so we got to go out and try to find stuff that’s what can we cut that doesn’t have too much money into it. Those are real dollars that have been spent that have basically gone away. But luckily, we had some landlords that were gracious enough to either let us plant something else or just say, “Hey, you can come back next year and grow.”

Derek Friehe:
But yeah, I’ve heard numbers up to 50% on average some guys getting cut and some guys 100%. Some of those direct guys that go right from the field to the plant.

Dillon Honcoop:
Wow.

Derek Friehe:
So they cut the acreage for next year. So, this is 2020 crop but you still have 2019 crop in storage. We still have quite a bit from the fall in storage and so that was the other concern, we’ve heard guys that got basically left… I mean, their potatoes got left in storage, saying, “Hey, we don’t want these anymore. Figure out what to do with them.” That had me more concerned because when you don’t plant them, okay, you eat some of the cost but stuff that’s in storage, those are all full-cost potatoes, right? They’re sitting and if they don’t take those, you’re definitely in a world of hurt and our processors told us you’re just going to store them later. By the time we start harvest this fall, we might still have potatoes from last year in there.

Dillon Honcoop:
How long can you store potatoes and they’ll still be good?

Derek Friehe:
I think if you have a good storage and a good spud, you can go a year or more.

Dillon Honcoop:
It’s amazing.

Derek Friehe:
We don’t typically do that.

Dillon Honcoop:
That’s the cool part about potatoes, right?

Derek Friehe:
Yeah. In that way, yeah. We’re lucky. It’s not like the leafy greens, they’re the perishable, highly perishable stuff, mushroom.

Dillon Honcoop:
Yeah, days if not hours sometimes to get things done with those things. If they’re cutting what they’re going to have you plant, say, now. Well, those are potatoes that will be eaten next year, right?

Derek Friehe:
Right.

Dillon Honcoop:
And let’s hope that we aren’t having panic buying ups and downs and restaurants closed and all this disruption at this time next year. I guess how do you know how much less to plant now when in theory you should plant just as much as you have in the past for the next year?

Derek Friehe:
Yeah. We’re all contracting potatoes. We don’t really do anything on the open market. It’s the processor who we sell our potatoes to that dictates. They are the big companies, and they’re trying to do their best to forecast, “Hey, what it’s going to look like in a year from now? And what are French fries sales going to be?” They are the ones kind of, I mean… In my mind, they’re guessing, as much as we are, what it’s going to be and so I think they were trying to be conservative and they did not want to go along. That’s why there was definitely a drop off in demand. Obviously, restaurants close, not as many potatoes, French fries. I mean, do you cook French fries at home? It’s not many people do that so if you’re not going out, there’s definitely a demand loss there. But yeah, the big question is for next year. Did they screw themselves by shorting planting, and then all of a sudden, demand picks up and they have short product.

Derek Friehe:
That’s kind of my prediction because I feel like there’s a lot of overreactions happening with COVID and people want to return to normal, people want to go out and eat French fries and have a burger. My guess is they’re going to be short, which in some ways is good for us. We’ll see if it reflects in the price, usually it doesn’t, but it’s better than being long, I guess, for us.

Dillon Honcoop:
To answer your question, yes, I do sometimes make French fries at home.

Derek Friehe:
Nice.

Dillon Honcoop:
I found an old-fashioned, I think it was in an antique store, an old-fashioned potato fry cutter. It’s a little plunger thing, kind of those can crusher things, except it plunges the spud through like a waffle-shaped knife and yeah, it’s pretty awesome. I was thinking about that when this COVID thing was happening and I heard about the problems in the potato markets, it dawned on me. It was like, “Yeah, most people don’t make French fries at home, but they should because they’re awesome and it’s kind of a fun thing to do.”

Derek Friehe:
Yeah. Of course, I’ve heard of air fryers and people have typically deep fryers in their house, but there’s different ways of doing it. But the fresh market definitely, people definitely stocked up on potatoes, it just wasn’t the French fried kind.

Dillon Honcoop:
What happened to all those potatoes, and is happening I guess, that there’s still some left that there wasn’t a market for? What do you do in that situation? I know the Potato Commission was doing some pretty big events, even like at the Tacoma Dome, getting potatoes to people and stuff. There was some outside-the-box thinking going on, I know.

Derek Friehe:
Yeah, but it’s still not making that much of a difference. I mean, I’ve heard numbers as much as a billion potatoes that they’re trying to get rid of and I think they’ve gotten rid of a few million, which sounds like… It is a lot, it’s just kind of a drop in the bucket compared to what they really need to get rid of. I don’t know what they’re going to do. I mean, worst case it goes to the cows but the cows could only eat so much potatoes, I suppose.

Dillon Honcoop:
Yeah.

Derek Friehe:
But then, I don’t know. It’s going to hurt a lot of guys.

Dillon Honcoop:
Yeah. Are there potato operations that will be forced out of business by this whole thing?

Derek Friehe:
I would imagine so. I don’t know. Guys have survived other stuff and hopefully their banks are lenient with them. I don’t know. I mean, we hate to rely on federal bailouts but, I don’t know, some of the federal relief programs haven’t really touched potatoes too much so they kind of need to get that sorted out and then figure out the guys that actually eat it and hopefully they can stay afloat. But yeah, I would imagine it’s going to hurt some guys.

Dillon Honcoop:
The potatoes you, guys, grow, what do they go to? Like French fries, food service kind of stuff, what else? I mean, are they used for [crosstalk 00:25:52]?

Derek Friehe:
I think pretty much all French fries and probably hash browns. So, the plant down the road is who we sell our potatoes to and that’s Simplot, and that’s primarily an export plant. Being in the northwest close to the port, biggest market being Japan and the East Asia, a lot of stuff gets exported that way. McDonald’s-type spec fry is what they’re going for.

Dillon Honcoop:
What does that mean spec fry?

Derek Friehe:
Like the McDonald’s is the gold standard. They have really tight specs for… I mean they want every fry obviously [crosstalk 00:26:26] to look the same, so you need pretty high quality. It has to meet all the quality attributes for them to be able to ship it there.

Dillon Honcoop:
Now, let’s talk about market disruption and stuff with COVID challenges. It takes me back to your comment about farmers being optimists, and it also makes me think of your background in corporate business. Some of these risks and difficult situations that farmers end up in trying to grow food, would a corporation even make some of those moves that you see farmers saying, “No, we’re going to go forward even though we’ve lost money for a few years, but we think there’s light at the end of the tunnel.”

Derek Friehe:
That’s an interesting question because even corporation… I mean, there’s all sorts of ways to take risk. A lot of corporations, at least I kind of felt that way. I mean, a lot of times you’re not the one, let’s say, taking the risk. You got a good salary, sometimes you might have stock options, but you’re not necessarily the one, at least where I was at, I was kind of working for a big restaurant chain. It was the franchisees. It was the folks that are investing a bunch of money that were the ones risking a lot and potentially making a lot. I mean, the corporate, you’re more of a cog in the machine a little bit, you’re not as… I think, they’re a little more risk averse.

Derek Friehe:
When it comes to farming, I think there’s something about being tied to the land and that rootedness that gives you the ability to weather stuff or there’s a longevity to it that’s worth seeing through as opposed to something like, “Hey, I’m going to build this house or I’m going to spec it out and see if I can take a gamble. Well, if it doesn’t work out, I’m going to give the keys to the bank and move on to the next thing.” I mean, your land, your livelihood and maybe there’s generations, there’s history, there’s memories there, there’s something about that that I think, yeah, maybe it makes you take the long view in investing in it and saying, “I’m going to go through some of those bad years. It’s my land, it’s where I grew up, it’s many cases, my parents or grandparents are buried here, it’s where I want to raise my kids. It’s more…

Derek Friehe:
Yeah, it’s not just a job that I want to risk my future. I mean, you have plenty places, people go out and risk and they have to declare bankruptcy and then move on to the next thing, not farmers as much. I don’t know the statistics on that, but that’s my general sense now that I’m out on the farm. You raise your kids here and it’s a way of life. It’s not just a passive investment that I’m just going to invest like stock market. I have skin on the game but it’s nothing to do with my day-to-day reality-

Dillon Honcoop:
Not your whole life.

Derek Friehe:
… family and tradition and [crosstalk 00:29:20] speculation-

Dillon Honcoop:
I often ask farmers because times can often be tough for farmers. It’s not huge margin stuff. It’s hard work. Then the question sometimes is, “Well, why do farmers keep doing it?” You’ll see these farmers take losses sometimes year after year. It’s like, “Why do you keep doing it?” But I think what you’re explaining there kind of gets at some of the answer, that there’s more to the equation than just the dollars.

Derek Friehe:
Yeah. In any business, yeah, you have to make money to keep operating and you can only go so long with the equity of your land before it runs out if you’re not doing a good job or if the markets don’t allow you to succeed. But I think farmers, I think they love what they do, I think it’s not just business that I’ve invested in that can be here one day then gone the next. I mean, I think they love it, they’re passionate about it. It’s typically type of family and I think they like being on a tractor. I think they like touching the dirt, and it’s physical, it’s something you can stand on. And there’s something kind of romantic, fulfilling about like seeing something from start to finish like that where you’re kind of stewarding, kind of a co-operator with the land, with nature.

Derek Friehe:
There’s something kind of beautiful about even being dependent on weather and you definitely play a role, but you’re not in control. I mean, you do as much as you can do, but at some point like the others outside external things that dictate your future, but it’s fun. Come harvest time after a year of planning and trying to do everything right, and weather cooperates and you get to kind of see harvest, I mean, kind of standard cliché, like reap what you sow and you can see the fruits of your labor. I mean, it’s a cliché for a reason. There’s something, yeah, kind of romantic and beautiful about it.

Dillon Honcoop:
What’s the secret to growing awesome potatoes?

Derek Friehe:
Oh, man.

Dillon Honcoop:
I mean, what’s even just the process in a nutshell for people who don’t know how potatoes are grown? Like you plant them from basically pieces of potatoes.

Derek Friehe:
You plant them from… yeah. So, it’s pretty amazed when you get into the seed piece of it because I mean, that seed is a third generation seed. So it’s like three years ago, they started with a nuclear like kind of stem and then grew tiny seed from that and then another generation of seed from that. It’s a long process even just to get the seed and that’s a big deal, too because there are certain regions, Montana, someplace in Idaho, Canada that grow really good seed that aren’t infected, don’t have a lot of disease, so that’s a really big deal where you get your seed. And yeah, that’s the first big part of it is getting good seed, doing a good job planting. It’s a lot more complicated than just going down the road and getting some wheat seed or corn seed or something like that.

Derek Friehe:
So, you have to do a lot of research, you have to a lot more. I mean, and then you got to cut it. So, I mean, for four or five weeks we have a whole bay that’s like a little mini factory in there and that’s conveyors and belts and cutting equipment and people on the line cutting, taking bad seed out. I mean, it’s a whole process just to get the seed ready to put in the ground.

Dillon Honcoop:
So, they get the actual full sized seed potatoes and then cut them into pieces?

Derek Friehe:
Yeah, yeah.

Dillon Honcoop:
Because you can get multiple plants out of one potato that way?

Derek Friehe:
Right. Right. Your seed cost would be astronomical if you’re going big seed, so you’re going for about 2.5 ounces average, that’s what we go for anyway. But obviously, potatoes come in all sorts of shapes and sizes, so you’re trying to do your best to cut them down either once or twice to get them in that range.

Dillon Honcoop:
Because the key is they need at least a couple of eyes on them because it’s those eyes on the potato.

Derek Friehe:
Yeah. You want your eyes on there. If you don’t have eyes, you’re just planting some little piece of potato, that’s not going to do anything. But yeah, about two, two and a half ounces will get plenty of eyes and you’ll be good. So yeah, we plan April and pretty much the whole month and then it’s a long growing season. We’d start harvest September 15 usually and go for a solid month, so it’s one of our actually longer crops. And yeah, it just takes a lot of babies and I think it’s not necessarily a secret, but I think the key is you’re just always checking it. I mean, you just got to babysit.

Derek Friehe:
I have heard it said the most important thing you could put in the field, like the most important input is either your shadow or your boots, or I mean just being there. It’s not a special fertilizer, which you got to get all that stuff right, but you got to be in there. Moisture management’s huge, but yeah.

Dillon Honcoop:
So, you got to irrigate a lot to keep them going?

Derek Friehe:
Yeah. It would take a lot of water. I mean, some people say 30 inches of water per year, which is on the higher end versus weed that do 17 inches and be fine.

Dillon Honcoop:
So, that’s what you have those big circles for?

Derek Friehe:
Yep.

Dillon Honcoop:
With overhead irrigation.

Derek Friehe:
Yeah. We only get like eight or nine inches of rain here, so we’re absolutely dependent on canal systems, wells to produce enough water for all that.

Dillon Honcoop:
Yeah. That’s what I was going to ask. Where does that water come from here? Like, if you have those sprinklers in a big pivot, one of those big circle irrigators that goes around, where is that water coming from? Is that from a well that’s underneath that irrigator?

Derek Friehe:
Yeah, a couple of different sources. So, we got a canal that runs close to our farm, so we’ll pull out of there for some ground and then we got deep wells for some of it, too, so kind of a combination between those two things. It’s all sorts of water.

Dillon Honcoop:
And out here, where does the water in the canal come from? Is that part of the whole system of dams and rivers?

Derek Friehe:
Yeah, so Columbia River, just behind Grand Coulee right there. So, they’ll pump it up, and then it will go into banks, Banks Lake, and that’s a massive reservoir, and then it will go through canal systems. And Billy Clapp Lake down into a whole network of both big and small canals. So, we’re close to the East Low, so one of the biggest canals will pump directly out of. That’s a really good source of water. I mean, it’s I think, 600,000 acres irrigated out of that whole system. And I think we’re only using like 3% of the Columbia River. So, it’s amazing how much water’s going through there and proportionally how little we’re actually using of the river to irrigate all that and create economy that’s pretty massive in this area.

Dillon Honcoop:
And a lot of people fed.

Derek Friehe:
Yep.

Dillon Honcoop:
All over the globe, really.

Derek Friehe:
Yep.

Dillon Honcoop:
Thinking about all the controversy over the dams and stuff and a lot of people think, “Oh, well, we can replace that hydro power,” but those dams are so much more than just hydro power, right? Hydro power isn’t necessarily for some of the dams in our region. The first most important use, right? It’s irrigation, flood control, and lot of those other things. Well, what did those mean to you in being able to farm here?

Derek Friehe:
I mean, that’s everything. I mean, that’s the only reason people are here. This is a desert. I mean, I don’t know how big Moses Lake was before, but it was pretty small and I don’t think people liked living here for that reason. The dust blows and you can’t even do dryland wheat, really. I mean, you’re getting 40-bushel dryland wheat here, just because we don’t get enough rain. So, you completely transform the whole region of the state that produces food, like you said, for the nation, for around the world. And then families, communities, recreation. I mean, sometimes I complain about the west siders that come over here to kind of get out of the city and fish, hunt, because I mean, there’s boat, recreation, all that stuff. So, it provides for a whole state in a lot of ways, so a pretty amazing area.

Dillon Honcoop:
What kind of a focus do you guys have on environmental issues with your farm?

Derek Friehe:
Yeah, I think it’s both. It’s in our self-interest. I mean, yeah, stuff gets mandated that we don’t always like, because they don’t make sense and they’re pretty burdensome. But yeah, big picture, I mean, we want to take care of stuff. I mean, even big push on like soil health and raising organic matter and all that. I mean, yeah, we will run to that. I mean, all that stuff helps us grow crops and keeps things around for again, I go back to the generational thing. I mean, farmers typically are kind of family businesses that they want to keep for generations. So you are thinking long term, you’re thinking, “My kids and grandkids, what are they going to be farming?”

Derek Friehe:
It’s not just, “Hey, I’m going to take a short term, mind the soil and abuse things just, so I can get a short term profit gain. I literally am short handing my kids and my grandkids.” So, there’s like a built in, I think, check on that and you’re looking at the short-term like my decision to put more manure down or green manure crops might not pay off by next year, but you do know like, “Hey. This is the science behind it and this is good,” like a long-term investment that that will pay off at some point, again for future generations and all.

Dillon Honcoop:
Green manure, what does that mean?

Derek Friehe:
Like a plant that’s not necessarily a cash crop, so like after I’d take off wheat or something I could plant like a lagoon or something that builds the soil. I’m not necessarily taking nutrients off, but it could fixate nitrogen, it could kind of build the soil and you’re putting it back in and I mean, that’s a real cost. I got by the seed, I got a plant it, I got to fertilize, sometimes I got to water it, all that stuff just to-

Dillon Honcoop:
Also, the opportunity cost of not getting some other crop off of there, right?

Derek Friehe:
Yeah, right, so yeah.

Dillon Honcoop:
But that builds the soil, and ultimately, you’re fertilizing your soil in a more natural way.

Derek Friehe:
Yep. Yep. So, that’s a long-term play. I can’t put that on the spreadsheet and say, “Hey, I know my cost and this is, I got a 5% return on that investment.” Like yeah, no, but it’s still good and I’m thinking long-term.

Dillon Honcoop:
So, you guys are doing some organic stuff?

Derek Friehe:
Yeah.

Dillon Honcoop:
How do you get into that? What does that involve? And is that potatoes or is that other things?

Derek Friehe:
We haven’t done potatoes yet. We have another processor down the road that does a lot of fresh or processed sweet corn and peas, and so, we’ve gone the sweet corn. It got us into it and then that’s actually my brother’s expertise and what he’s gotten into, so he’s really taken the bull by the horns on the organic and we’ve the three-year process to transition conventional to organic. And so it’s again a long view of like, “All right. We’re going to invest in this and probably take in the shorts and lose money for those three years while we transition.” But definitely a big learning curve on it’s a different way of farming and it definitely has its value and benefits and hardships. I mean, I tried to plant a circle of peas this year and had to plant twice and second time even failed to, so it’s sort of-

Dillon Honcoop:
What happened?

Derek Friehe:
Oh, it was farm conventionally a long time and I think there was some like Pythium build up and because it’s organic, you can’t put any seed treat on it, so I think it just attacks the seed and-

Dillon Honcoop:
So, what’s Pythium?

Derek Friehe:
It’s like bacteria that’s in the soil. I mean, there’s-

Dillon Honcoop:
Some soil pest.

Derek Friehe:
Yeah.

Dillon Honcoop:
That’s attacks the seed.

Derek Friehe:
There’s all like hundreds of them, thousands that are in there that they’re everywhere. It’s just peas are a little more susceptible. Yeah, that’s organic. I mean, down the road, I did exact same variety with a seed treat and it looks awesome. So, just the cost of doing organic sometimes, I guess.

Dillon Honcoop:
And such is the way of farming, too where you’re going to do one thing and then you try something different and find out, “Oh, there’s this issue,” some issue that you hadn’t dealt with before.

Derek Friehe:
Yep. Yep.

Dillon Honcoop:
Always something new.

Derek Friehe:
Yeah. And I mean, as long as you’re learning from it. I mean, you try to sometimes those are expensive mistakes and yeah, you try to imagine what you’re going to do different next year, even though the second time planting, I thought I had fixed that, I think and apparently not, but yeah, that’s what’s great about farming, right? You’re not producing a widget. I mean, it’s everything’s changing. There’s a hundred different variables that go into producing good crop. So, there’s always something different and you’re always puzzling, always trying to figure it out and it keeps you on your toes and sometimes awake at night, but it’s fun.

Dillon Honcoop:
So, what do you all grow? I guess we’ve talked a lot about potatoes.

Derek Friehe:
Yeah.

Dillon Honcoop:
And you mentioned sweet corn and you mentioned something else, too.

Derek Friehe:
Wheat.

Dillon Honcoop:
And you talked about peas and wheat.

Derek Friehe:
Yeah. Bluegrass seed is another big one, so Kentucky Bluegrass seed is another big rotational crop. And then we’ve gotten into organic asparagus is a new growing emerging crop on our farm, which is interesting because it’s like a spring harvest, so while we’re planting everything else, we’re harvesting the asparagus, and-

Dillon Honcoop:
When do you plant the asparagus then?

Derek Friehe:
Well, that’s also-

Dillon Honcoop:
In the fall or in the middle of winter, or what?

Derek Friehe:
Oh, we just actually got done planting another field.

Dillon Honcoop:
Oh, really?

Derek Friehe:
But it’s going to be three years until you’re in production.

Dillon Honcoop:
Oh, really? Wow.

Derek Friehe:
It’s a long, it’s a perennial crop, so it could stand in the ground for 10, 15 years, but yeah, that’s the latest and greatest on our farm. But yeah, like I said, alfalfa, Timothy hay, sometimes we do beans if fits in.

Dillon Honcoop:
So, it’s all about-

Derek Friehe:
Canola seed, a couple of fields of that.

Dillon Honcoop:
So, it’s all about the rotation or which dirt given field is or what makes the call on that?

Derek Friehe:
Well, because potatoes the big one, we’re rotating around that, so you got that every four years, so the other three years, you’re figuring out what to grow. And sweet corn works really good in rotation. It’s good before potatoes. It builds up the soil before going to potatoes. And again, some of us markets. We got a processor down the road, so it makes it really easy to deliver to them. Wheat, I don’t always like to do wheat. It’s not that profitable, but it works really well before bluegrass. And the Bluegrass is good from both the soil health standpoint and seed crops. You can sometimes make more money. So, kind of between those solid four and then you can mix it up here and there.

Derek Friehe:
And doing a lot of alfalfa because it transitions really well to organic, so your number one issue in organic is weeds. You’re just constantly dealing with weeds and so alfalfa because you’re cutting it four times a year, you’re constantly picking out weeds. So it’s an easier way to transition and you still have a crop that you’re hopefully breaking even on or making some money on.

Dillon Honcoop:
Where does that alfalfa go? I mean, that’s bailed up as hay or is it forage, like forage crop?

Derek Friehe:
Yeah. So, it’s also mostly exported, too if it’s high enough quality. So, down the road, we got some friends that run a press and a lot of times we’ll sell our alfalfa to them. They’ll press it, cube it, put it into containers and ship it overseas, so to Asia and-

Dillon Honcoop:
And they’re feeding it to cattle over there?

Derek Friehe:
Yeah, dairy cows. I think dairy cow is a big one. Sometimes horses, but cattle. Yeah.

Dillon Honcoop:
So much stuff to keep track of. How do you track at all?

Derek Friehe:
I don’t. I can’t. Yeah. No, we got it we got a good team. We got a lot of guys that keep track of different things. And so, that’s probably, yeah. No one person can keep track of it all, that’s for sure.

Dillon Honcoop:
When you came in coming from the business world and got involved in some of the business stuff here, did you make some changes, kind of say, “Hey, here’s some new ways of going about things,” or how do you manage that kind of stuff?

Derek Friehe:
Yeah, I mean, not… I see little things that I could have done. Like I took over it stuff, I was like, “We need an IT company. We need better internet.” I mean, people are always complaining about the internet. So, I don’t know. I just found little things that people had issues with that weren’t up to my standards, I guess. We need good internet here. That’s important.

Dillon Honcoop:
What does a farm need internet for?

Derek Friehe:
Oh, my gosh. Well, that’s a good-

Dillon Honcoop:
I could probably answer that question, but you can probably answer it better than me.

Derek Friehe:
Yeah, well, especially well, our accounting. We have a really good accounting team and they’re pretty connected with all that stuff. But I mean, you’re a big thing, well, this relates to another issue I saw like utilizing technology was like on pivot, like pivot control, having stuff on your like telemetry, having it on your phone. It’s expensive to get it on your phone. We use field net, so that’s a thematic product and that’s all the circles that we have mostly. But basically getting the panel, the circle panel on your phone and being able to control it from there was like huge. And I definitely made a push to get that done and we tested on a few fields and I was like, “This is a no brainer.” like this is-

Dillon Honcoop:
So, what can you control them from your phone, like you could actually irrigator?

Derek Friehe:
Yeah. You can start it, you can stop it, you can set programs, you can set when it stops, you can view it from anywhere to figure out where it’s at. If it breaks down, you get a text. I mean, it’s just real time. And having to drive in every single time, wear and tear and pickups. It’s pretty amazing like how much. I mean, sometimes I’m lying in bed, like checking it and I can set a call stop and start, so that it stops at a certain time and that saved me a whole trip out there, like it’s definitely paid for itself. And it’s just one of those technology pieces that is pretty amazing that 15 years ago didn’t have that huge productivity efficiency gains.

Dillon Honcoop:
Does that save water? Like being able to make sure that you don’t have issues there and you have your timing right for irrigation?

Derek Friehe:
Yeah. I suppose it can save. Yeah, yeah. It can save. I mean, you could just be more precise, you can plan a little better, you can make sure it’s off when it needs to be or check it quicker and make sure either it’s on or off, but more so just for the crop itself. If something happens, you can respond a lot quicker if it’s on and not moving and watering in one place. I mean, just from a crop man, I mean, I think you can do a better job irrigating, get better crops from it, for sure.

Dillon Honcoop:
Versus if it breaks down in the middle of the night and just sits there pouring water into one spot and you have a big mud hole and you wasted a bunch of water and you have a big mess on your hands.

Derek Friehe:
Yeah, yeah. Yeah or if it really needs water, and it shuts off in the middle of the night, and maybe I wasn’t getting to that field until midmorning, but I can first thing right there, turn it up. It’s going to get hot and needs it, and so yeah, your response. So, ideally, you should be able to get better crops.

Dillon Honcoop:
It makes it hard to get away from work, though.

Derek Friehe:
In some ways.

Dillon Honcoop:
I guess, you’d have to wake up in the middle of the night and adjust your irrigation if you wanted to fumble out in bed.

Derek Friehe:
Yeah. No, in some ways… Yeah, but yeah. No, but in some ways, it makes it easier like I can take off for weekend and still monitor stuff I need to or make some changes and-

Dillon Honcoop:
Spend actually a little bit of time with your family.

Derek Friehe:
Yeah. Exactly.

Dillon Honcoop:
But keep an eye on the irrigation.

Derek Friehe:
Exactly. Well, I love it. I can’t go back, even though it costs a little bit.

Dillon Honcoop:
Yeah.

Derek Friehe:
But, it’s pretty sweet.

Dillon Honcoop:
What’s been the hardest thing on the farm since you’ve been back? And farming has its challenges, what’s been the most challenging time for you so far?

Derek Friehe:
It’s just the learning curve is steep. I mean, it’s one of those things I want to figure out. I want to solve it a lot quicker than just the seasonality of farming allows for. I encounter problem with planting like, I don’t come around to that specific thing for another year and so it takes me five years to get just those five events to happen as opposed to if it was replicating itself more often. I could really feel like getting up to speed quicker and just the long process and just long enough for years, so that you forget and having to relearn it, and it’s just… I mean, that’s why these good farmers, I mean, they’ve been doing it 50, 60 years. They’d just seen everything and there’s no book that can teach that to you.

Dillon Honcoop:
Even though, them, I mean, 50 years, that’s only 50 chances.

Derek Friehe:
Yeah.

Dillon Honcoop:
So, you got to make each one of those count.

Derek Friehe:
Yeah.

Dillon Honcoop:
Because that’s a lifetime.

Derek Friehe:
Yeah. That’s not very many. I mean, it is and it isn’t. I mean, it’s yeah. You really got to be on top of it and try to ideally take notes or I don’t know. I mean, it’s just, yeah, a lot of it’s by gut for a lot of these guys just because they’ve done it so many times, but it’s taken so many years to get to that point. So, that’s been the toughest thing. I wish I could learn way faster and it’s just sometimes slow.

Dillon Honcoop:
You set some kind of record or something with wheat growing, right?

Derek Friehe:
You saw that, did you?

Dillon Honcoop:
Yeah. Well, what was the story there? As a potato grower, well, obviously you guys grow wheat on your rotation, but it sounds like you’ve really honed in on some cool stuff that you’re doing with growing wheat.

Derek Friehe:
Yeah. So I became the wheat guy a couple of years ago and I take this on and managed it. And so, I did and I looking around and I saw that that competition, a lot of the winners were coming out of this area and it’s like, “Man, are we missing something?” They’re literally miles away and they’re getting yields like that, and-

Dillon Honcoop:
What was the competition? Like what’s-

Derek Friehe:
It’s just a national wheat yield competition. I mean, it’s-

Dillon Honcoop:
So, it’s like to see who can get the most off of an acre or how?

Derek Friehe:
Yeah, it’s small plots so it’s like three-acre test plot that you got to set it aside, harvest it, weigh it, have it certified by a third party and if it’s a tie enough, you can win the competition. So, it’s not like a full field but it’s still kind of a small sample size. And anyway, I saw that. I saw some of the ground mist, who were involved in that and just reached out to him like, “Hey, we got to grow wheat. Can you help us out?” And so, I brought him in. Yeah and like first year, we took part in it. We got a combination of picking the right spot, good year, good field. And yeah, won it with 180 bushels to the acre, so not that the whole field did that but that three-acre plot that did it. Yeah, it’s cool. Won a trip to San Antonio and yeah, kind of fun for the farm, I think for the guys to see that.

Dillon Honcoop:
So, this is what the highest wheat yields in the country?

Derek Friehe:
The nation, yeah.

Dillon Honcoop:
Wow.

Derek Friehe:
For certain class oats irrigated spring wheats, so as opposed to either dryland spring wheat or winter wheat or irrigated winter wheat and all that, so in that class, it got the highest. But yeah, it was kind of amazing, because we’re only potato growers, so I think it was surprising for the guys, it’s like, “Oh, okay.” Because we do other crops pretty well too, but it’s kind of fun.

Dillon Honcoop:
Yeah. Something like that though, does that change the way the things that you discover when you’re doing that. Does that change the way you farm the rustier wheat from little the test plot or?

Derek Friehe:
Yeah. We’ve definitely made some changes. I mean, it’s a small sample one year. I mean, you take that with a grain of salt, like you need to replicate that for a few years, different fields, see if we can get the same results. But yeah, yeah, I made some changes to the program. And again, I think our farm is more like, “Hey, we’re not going to spend a ton of money on wheat.” It’s low cost. Let’s just plant it because we have to, and it’s a good rotation, but not spending a ton of energy, time on it.

Derek Friehe:
So yeah, I kind of took it over, and I’m still learning a lot and that was part of it, too, is bringing in somebody that can teach and compare notes with and see what they’re doing. So yeah, it’s helpful and yeah, icing on the cake to witness something like that, too.

Dillon Honcoop:
Yeah. What did the long-time wheat farmers in the neighborhood say to you about that really? What are you doing, you young buck?

Derek Friehe:
Yeah, I know.

Dillon Honcoop:
You got lucky.

Derek Friehe:
Yeah, pretty much. Yeah, I know. Sometimes, I think it was lucky, but no, it’s a good area. I mean, like I said this area, I think some of the neighbors have worn it before and they’re at the right latitude. We got the right temperatures. I mean, it’s got good water, soil. It all adds up. I mean, I listened to a deal yesterday, I think UK and New Zealand are the highest grossing wheat yields in the world and a guy in New Zealand got like 250 bushels or something. So anyway, that puts in perspective, there’s still a long way to go, but it’s pretty amazing to be able to get those yields.

Dillon Honcoop:
So now, are you gunning for 250 bushels.

Derek Friehe:
Yeah, sure. Yeah.

Dillon Honcoop:
Do you think you could do that?

Derek Friehe:
No. Not right away. We’ll get there.

Dillon Honcoop:
[crosstalk 00:54:49], isn’t it?

Derek Friehe:
If I can get it to 200, I’d be happy.

Dillon Honcoop:
Wow.

Derek Friehe:
Yeah. I don’t know if that’s ever happened in the U.S., probably not.

Dillon Honcoop:
Well, thanks for sharing your story. There’s a lot of cool stuff you guys have going on here and I could sense it right away when I drove onto the farm, just signage and the people here, and it was a really positive vibe.

Derek Friehe:
Oh, good.

Dillon Honcoop:
So, I could tell it you guys really care about what you’re doing here.

Derek Friehe:
Good. Yeah. No. It’s a hopefully a good play. I mean, you don’t know what employees are saying behind locked doors, but you hope you create a culture that they look forward to coming to work to and feel taken care of, and feel part of the family.

Dillon Honcoop:
And I appreciate you being willing to open up and share the personal side of all of it, too.

Derek Friehe:
Yeah, yeah, my pleasure. Thanks for having me.

Announcer:
This is the Real Food, Real People podcast. These are the stories of the people who grow your food.

Dillon Honcoop:
Derek is so relaxed, and it’s just… I mean, obviously, he’s faced challenges and done a lot of different stuff, a lot of hard work, but you can tell he’s just the person that can take it as it comes and keeps a positive attitude and it really was cool visiting the farm there because they’re a big operation but it doesn’t feel like that. Everyone’s communicating and talking. It’s a really positive atmosphere and I really enjoyed my visit there at Friehe Farms.

Dillon Honcoop:
If you enjoyed this conversation with Derek, make sure to check out our YouTube channel. I’m just starting to get it up and going, so I’ll be adding more stuff as I go here, and hopefully I’ll even be able to add some of the conversation that went on even beyond what we have here on the podcast, some extra conversation that we had. I want to say before it was over, but it’s only over when it’s over and I get my car and drive away. The conversation just continues, so I’ve got more of that to share on our YouTube channel. Just Real Food, Real People on YouTube, just search it up. It should be easy to find.

Dillon Honcoop:
Thank you for your support. Thank you for subscribing Google podcasts, on Spotify, on Apple podcasts, you name it. Also, following our social media channels Real Food, Real People on Facebook, on Twitter and on Instagram, and checking out our website realfoodrealpeople.org. Again, my name is Dillon Honcoop, grew up on a family farm and I just want to share the stories of family farmers and all the other people behind our food, in the restaurant world, in the research world, we’ve had here people who distribute food. All kinds of stuff that is part of bringing food grown here to our tables.

Announcer:
The Real Food, Real People podcast is sponsored in part by Save Family Farming, giving a voice to Washington’s farm families. Find them online at savefamilyfarming.org and by Dairy Farmers of Washington, supporting Washington dairy farmers, connecting consumers to agriculture and inspiring the desire for local dairy. Find out more at wadairy.org.

Andrew Schultz part 2 | #027 06/15/2020

When you have wine from Washington, know that there's a lot of science and a lot of work that goes into it. Viticulturist Andrew Schultz explains in detail the secrets to growing great wine grapes, and how he's always challenging the status quo.

Transcript

Andrew Schultz:
There’s no such thing as retirement. I washed that off a long time ago. I’m just going to get up and I’m going to try and do the thing that I enjoy most every day. This seems to be something that really challenges me, so I’ve stuck to it.

Announcer:
This is the Real Food Real People Podcast.

Dillon Honcoop:
What gets you up in the morning? I know for me, one of the things is my continuing mission here with the podcast to meet farmers, talk with farmers all over the state, and share their personal stories of how they got to do what they do, all the humanity that they put into the food that we then eat. For Andrew Schultz, our guest again this week, what gets him up every morning is the challenge of growing amazing wine grapes, and in often cases, growing them in a way that maybe no one has ever tried before. He’s always pushing the envelope, doing something different. He gets pretty technical in this part two this week.
Honestly, I’m not sure if he may have shared some trade secrets in the conversation really in how he does what he does, but he’s really open on what he does. He’s not trying to hide anything at all. So, he shares a lot about the technical aspect of growing wine grapes, but don’t be intimidated by all the technical details. Maybe people more familiar with some of that stuff will really get into that, but just listen to all the… I mean if you hear anything from all this technical stuff, how he handles irrigation and managing the crop and the soil and all of that, if you take anything from that, it’s just understanding the challenge that someone growing food is up against, even a non-staple like wine, how much goes in to that between the science and the art and people and everything.
Really, really eye-opening to me as a farm kid to hear all the particulars. So, I really enjoyed this conversation myself. I hope that you do too from whatever background you’re coming from, just to appreciate what goes into growing the incredible wine grapes produced here in Washington.
Of course, as Andrew said, I think last week and says again this week too, so much of what you taste in that wine that you buy in the store is a result of how the grapes were grown, the soil that they were in, the weather. So, many things are determined by a grower like Andrew and his team at Brothers In Farms. They’re out in Benton City, by the way. If you didn’t catch last week, that’s part one. You may want to do that for some background, even though I’m sure you can appreciate some of the things he ends up talking about here in part two.
My name is Dillon Honcoop, I should mention that, host here of Real Food Real People Podcast. I grew up on a raspberry farm here in Western Washington. Like I said earlier, I’m just going on a personal mission to go all over Washington state and share the real stories of the real farmers who are producing our food. I really do hope you do, and I think you will enjoy this conversation this week.
What’s your future? What’s your vision for Brothers In Farms and what you guys are doing with custom viticulture? That has to be closely tied then with the future of these wine markets and this region and all of this stuff comes together, right?

Andrew Schultz:
Yes. What I forgot to mention, which I was going to mention earlier, is even in this marketplace, for example, work with one property. They sell their grapes for about twice what anybody else sells them for. Even in this “tight or bulked out marketplace,” those grapes are sold out. So, what I see on the higher end growing side of the people that are more discerning is yeah, absolutely they want to value and there’s ways that they can get there. They have a product line to build, but for some of these real particular things, they’re still being particular on where they buy them from and who’s growing them and what the values are behind growing those.
So, they are still purchasing up, so they’re buying that farmer’s consistency to be able to produce this thing for their customers every year. The price, it obviously matters at some level, but it doesn’t matter as much. So, that’s the same for [inaudible 00:04:52]. This is kind of our niche. We’re willing to do things that other companies aren’t, or maybe they’re so big that they aren’t, or they can’t. So, it’s like the battleship maneuvering in a bathtub type theory. So, where we can turn a corner fast and they may not be able to turn a corner fast or maybe they’re not willing to take a certain type of a measurement to be able to manage a field, that’s how we’re hammering down into our niche, is being willing to do the things or listen to the customer.
I mean, the whole reason I started this business was because a company came in and they bought out a family vineyard. They were like 75 years old, they were ready to sell. So, they sold, they got their uptick on their property. I think they bought it at $250 or $2,500 an acre or something. They sold it for… Would have been 200 or 300 X that value in the end. The person that’s going to buy that to a company. But that company, when they came in, they wanted a farm in certain way. The people that existed in Washington that were farming those properties, they said, “We aren’t willing to do those things.”
Anywhere somebody says, “We aren’t willing to do it,” is an opportunity for somebody to start a business and go do something, and that’s essentially all we did. We said, “Hey, what do you want done? We’ll listen to you. We can build a company to service your needs.” So that’s essentially what we’re looking for, is people like that.
We’ve been successful at finding those people. So, as the future grows, there’s going to be more people asking more discerning questions. We want to put ourselves in the position to be able to answer those questions for those companies or those individuals that need those questions answered.

Dillon Honcoop:
You guys are kind of new kids on the block to this world. Even though the Washington wine world is younger than California and other places, there’s still some people who’ve been around here for a while. What’s the reaction been to you guys coming in, doing things different?

Andrew Schultz:
I mean, to be honest, I don’t pay attention to a lot of stuff, whether it’s pundits on the sideline or whatever it is. We just try to keep our head down and do the right thing every day. I mean, you hear things and probably some of the comments, not that they were direct comments towards me or whatever. I’ve had conversations with guys that have been growing in the state for a long time. One of the comments I had was, “We don’t even really know what to do with this data, necessarily when people take these things and so, what are we going to do with it? It’s a waste of time.”

Dillon Honcoop:
Because you’re collecting all of these. You’ve got spreadsheets upon spreadsheets of info that you’ve gathered, right?

Andrew Schultz:
Yes. Yeah. Essentially, my point was let’s say that none of it’s worth anything, right? We can’t do anything with it. Let’s just say for a second, which we think we can, but let’s say we can’t. If we have those points in the future, we’re going to be able to go back and learn something from what we’ve done in the past, because we’ve taken the data points. I guess to go back, part of our program or why we do what we do or how we got to how we do what we do is I have developed an irrigation model essentially over the last 10 years. The company that came in that we started our business under mainly, that company, that guy had been working on same issues for about 35 years. Him and I saw eye to eye on one of the major factors.
When you look at a great plant in the world and this is the way I looked in, it took me a couple of years to answer this question. What’s the most important factor when you start looking at chaos theory, which is what farming is like. What’s the most important factor? What’s the thing that I can change at the fulcrum to change the whole picture at the end of it? So, I started dialing down. I said, “Okay, what are the three main things in a grapes’ life? It’s sunlight, it’s nitrogen, and it’s water. Sunlight comes in two forms, that which we can’t control, how much heat or how much sun hits the property in an individual a year or timing wise.
And then there’s the amount of sunlight that’s inside the canopy. In Washington state, what I look at is control or any time in a system is what I look is how much control you have is you look at the extremes. So, we don’t irrigate it at all. The plant die, or it’s significantly reduced in size, and the canopy’s 5, 10 inches tall. On the other side of it, we irrigate it all we want and the thing’s 60, 80 inches long. It’s blocked out all the sunlight and the grapes are never going to ripen. The answer’s somewhere in between. So, we can manage that and that’s managed largely with water. And then you go to nitrogen, nitrogen stops in the soil with the absence of water.
So, anything subservient to something else is not as important as the master, which means that water is the number one key. So, then the question becomes how can we manage water and what do we do with water? So, then we get into vine spacing mainly in row, not necessarily from one row to the next, but in row. And then timing and what the soil actually does. What I found on the soil, at least in my opinion, is it’s less about this real sexy version that they give you in the media about all this minerality comes through and all these other things.
Really what has the biggest effect is the physical properties of that soil. How fast does the water go in? How fast doe the water come out? Is the soil compact enough or have enough clay or silt to actually limit the row growth? What happens when you have gravel in it? That structure’s changed. I mean, those are the things that make the biggest impact. So, we kind of hammered down on that. When we started working with the company from California, they came in. They gave us some data sheets on some other things to measure to understand.
So, we started doing that. I built a program for them, which they hadn’t done, or we hadn’t done for measuring the breathing of the plant. That was important, but the models that existed out there in the world before us were all models that were created from these areas that have 40 inches of rain a year. Their model basically said that in the beginning of the year, you start out with all this water in the soil and there may be some more that comes. At some point, you cannot irrigate it enough that you reach some stress threshold that’s key. And then you go back to irrigation, and that’s what quality is. Yet, in Washington, like we could reach that point by the time the grapes go into bloom. So, now what do you do, right? So, we took some-

Dillon Honcoop:
That’s stress point of lack of water.

Andrew Schultz:
Yes.

Dillon Honcoop:
Which does what to the plant? You want that to do what?

Andrew Schultz:
Just like a human. You know what I mean? Or any other biological processes, you take something, and you put it underneath stress. And then what happens? In the plant’s version, skins thicken. They create more color to withstand more sunlight, which these are all polyphenolics and things like that. That build up in the plant and that berry size is smaller, because basically the plant just wants to reproduce. So, you’re using it against its rules. Once you reach certain biological points, the plant can’t walk back through that in an individual season. So, once that plant tip shuts down on those shoots, you can’t get them to start again.
Once it’s completely shut down and they’ll shoot, side shoots if you go back to full irrigation at the wrong time or something like that, but the tip won’t regrow. So, we’re kind of using the plant against itself and there’s ways that we’ve measured. So, we had to go back, and we had to take these parameter readings. We had to move them down. We would say, “Okay, well we have this different system. What’s the most efficient way to use that system? And then are the stress levels that they said, are they real? Are the numbers the same?” So, we started looking at research correlation and all that stuff to what that is. To go back to your point on what happens is, it’s like a human and this is the way we look at irrigation. It’s really frequency and timing when you think about it.
So, if you decide to go to the gym like once every two weeks and workout super freaking hard, right? After about six weeks or a year or something like that, you probably won’t have created much of a biological reaction with yourself, at least not as much as if you decided to go to the gym and workout moderately five days a week. You’re going to see a lot more, especially after about 21 days. Plant’s the same way.
So that’s what we do, is we’ve kind of figured out a really nice stress threshold. We hold that plant there for about 21 days, and then we’re able to start building the water back up in the soil. Once that plant walks through that door, it can’t walk back through. We go back to full irrigation. Many times, this puts us in a really good spot in Washington state where we’ve built back the water up in the soil at least on that top 12 inches to where as soon as the heat comes, the plants can withstand it. They don’t have any issues with sour, shrivel, or overstress or something like that when the stress hits the plant.

Dillon Honcoop:
Yup. Is anybody else doing this this way?

Andrew Schultz:
Not in particular. We chose that particular measurement. There’s other ones that are on the cusp, some of these micro-tensiometers and things like that, that can be measured on a 15-minute basis that are the future. That technology is not quite there. We’re also looking at stuff to be able integrate these into a basically like A&M, like these neural networks that can self-learn for a specific location and stuff like that. Because if we can do that, we’re completely automated. But we chose these measurements specifically, because they see past certain things.
A lot of guys will read the measurement of how much water is in the soil, but that doesn’t mean anything. If you have flocks run the soil, which is a real issue in Washington, say starting last year, but the reality is it was here before that. Those attack the roots, and of course that keeps the plant from uptaking enough water.

Dillon Honcoop:
Is that bacteria?

Andrew Schultz:
It’s a root louse basically. So, it’s a fly that lives on the… They pupate and all that, live on those roots. We haven’t found the flying version yet. They’re still moving in Washington state vineyards, nonetheless. It’s wiped out the California industry, I think once or twice, and then it’s wiped out France twice in two different times anyway. We’re largely owned rooted here, so we don’t have any rootstocks or anything, which is a real benefit to Washington to a certain extent, but really less is known about that.
There’s nematodes that mute the tips of all the small roots that are out there, and then that affects the water uptake of the plant. They mute the tips and they leased the roots. So, that basically stresses them out and you don’t get as big a root network. So, it doesn’t have the ability to pull out as much water over time. Especially when only start forming groundless, nematodes come up a population. So, there’s issues like that.
There’s cold damage issues and everything. If you read what’s in the soil, it doesn’t necessarily mean what the plant’s actually seeing. So, that’s why we measure the breathing of the plant, because that tells us exactly what that plant is seeing. This is independent of once you started getting into the rootstock conversation, these rootstocks that are going to be going in it and real heavy numbers in Washington state. Each one of those rootstocks deals with water differently. So, that’s going to affect the root mass below and how that plant’s breathing on the top of it. So, those are the things, so that’s why we want to measure what that plant’s actually seeing, and then we backed that up.
The best way to look at it is none of these things… I think some of the colleagues out there, at least the people I’ve talked to, have pointed to some of the measurements that we take and they’re like, “Oh that’s not a cornerstone. That’s not the magic pill.” In reality, none of this stuff is a magic pill and it’s not why we’re doing it. The reality is, is how you figure out where you’re at in black spaces. You take as many data points as possible, and then you can try to triangulate your most probable location and make a decision from there. That’s essentially what we’re doing. We have about four or five measurements that we take during the year to understand what the long-term health of the plant is to keep it doing the same thing that we want it to do.
There’s some indications there with our protocol that we put in place. So, we’ve had to compensate for our compensation. Anyways, so it’s really fun to be able to do it and it’s challenging to see. What’s really cool is when you’re able to come back and reproduce these every year and on different varieties and on different properties, and we’ve done it on about nine different soil types. We played in the rocks last year, which is a really high-end wine region, a common, interesting wine region of Washington. We played in that last year. I found out that soil is actually just as if not more predictable than some of the other soils in Washington. Predominantly everybody thinks that it’s a super wet soil.
To be honest, we did a really good job about getting the water out of there last year and faster than we did on the Ellensburg silt loam, which is their stuff that they consider as really high end down there. Warden’s nice. Some of these different soil types have these different periods of time where things pop up and some of these nematodes too even by variety. Typically speaking, there are some really over-vigorous Merlot blocks out there, and there’s some really under-vigorous Merlot blocks.
What we’ve found on some of these under-vigorous Merlot blocks is the nematodes for whatever reason tend to like them versus other varieties over time. How that ends up coming to fruition is some time in the back end or middle of May, when you wouldn’t even think about doing an irrigation, because you think that there’s water in the soil, those plants pop hot for having a lot of stress. Then you go back in and you do one really small four-hour irrigation, plant goes back to normal and you get everything you want. It’s really cool to see in action.

Dillon Honcoop:
Crazy. Still this stuff about water is boggling my mind, because everything else seems to be focused on making sure you have enough water and always bringing in enough. Your management isn’t just that. In fact, quite often, it’s about making sure you don’t have too much, which is not what I’m used to at all, but it makes sense when you explain the science of what’s actually going on in the plant there.

Andrew Schultz:
Yeah. In our case, based on numbers I’ve seen or whatever, we’re probably 20 to 25%. In a lot of cases, less water than say a standard farmer that’s trying to grow decent grapes. So, some guys will say 12 to 15 inches a year or something like that. I mean, I’ve grown some crops on as little as 8 or 9 inches in a year and had excellent results with those grapes too.

Dillon Honcoop:
So that’s an environmental impact even there possibly as well.

Andrew Schultz:
Yeah, but you know what? I mean, absolutely it’s got an environmental, but from an economic impact standpoint too, it’s fantastic. If we can avoid creating problems that we don’t have to go in there and find solutions for with either chemicals or extra inputs, we’re absolutely going to do that. I mean, every time, hands down. One of the things I like to point to is a property that I ran for about five years. I was tracking all the different forms of labor on that property. Actually, all the properties that we’re running for that guy, but I would break them down at the end of every year. Because otherwise, when you look at labor, it’s just this like big $600,000 pile of money.
But when you start breaking it down to whether it was done with hand work or tractor work or what type of hand work or this part of the season or the other part of the season, we start breaking down those numbers and you look at them over a five-year period. We went in and this is when I was developing that protocol. What we ended up doing in that business was we actually dropped $50,000 of labor off of a 100-acre property.
What’s important about that is that’s $50,000 that we saved, but when I look at labor and this comes from an employee standpoint, you don’t necessarily want to reduce your labor because people’s lives and families and all that stuff are affected. So, what we did in that particular case was we still had some acres to develop. So, we took that same crew and they would have been working on one property to do these certain things. We built another 35 acres over a two-year period on this other property that allowed us to put the time into building this other or extra or additional revenue stream for the business. And then once that came to fruition, we were farming 175 acres of grapes with the exact same number of people. We were farming 110 or 115 to begin with.
This is one of the things I like looking at is how many men per acre does it take the farm it? The year I left, we were farming 1 man for every 15 acres, and 1 to 10 is considered pretty, pretty efficient in hand done farming. So, this is the kind of power that we have with water or some of our inputs. I think it’s an important thing in life in general, like whether it’s farming or anything else. When you look at it and you say, “Okay, Hey everybody’s ready for the new magic bullet or the thing out there that’s going to get us to whatever level or something,” the reality is, is what we should be doing is saying “What can I do better with what I have right now? How can I make me more efficient or a better person or whatever it is?”, right?

Dillon Honcoop:
That applies to so many things.

Andrew Schultz:
Yup. Yeah, absolutely.

Dillon Honcoop:
What would you tell the consumer out there that’s kind of skeptical? What’s really going on our farms here in the state?

Andrew Schultz:
In general, in Washington state because of our dry conditions where the majority of the stuff has grown at least on this side. I don’t know much about the farming on the West side, so I’d leave that to you. But on this side, I mean, man, because of the lack of water and the no rain and stuff like that and having good growing soils, I mean by and large, we are really efficient. We’re way more sustainable than a lot of growing regions. I think that’s a huge benefit to Washington across the board.
I mean, as a case in point, some of these other regions, they’re spraying 8 to 12 times in a season. The average farmer over here, even for the production stuff, is at 6. We’ve been getting away for the last five years. I’ve sprayed 3 times per season and 2 of those aren’t even chemicals. They were like sulfur in the beginning of the year and then some oil in the mid part. And then at one point, chemical that attacks only mildew. And then after that, we don’t do anything.

Dillon Honcoop:
You do any organic?

Andrew Schultz:
I don’t do organic. Although I had a client that talked to me within the last two months. They’re really interested in trying to produce about 100-acre organic grape vineyard. I look at as like, it’s a challenge for me. But I think with good irrigation practices and pruning practices and stuff like that, I think we could get some organic grapes, and really not have to spray them at all or very, very little if we even did. Because I think that that could happen here in Washington and there’s definitely some guys that have been doing it in the state.
I’d like to do it on a high end level and see what happens with that, because I think it’d be a really fun project to see how efficient we can get and how much we can actually reduce as far as inputs are concerned. So, yeah. So, maybe here in the future, we’ll be working with somebody on that.

Dillon Honcoop:
Can the food consumer trust the food that they’re getting from this state?

Andrew Schultz:
Can they trust the food they get from the state? I mean, I think so. I don’t know what’s done in other places. Because I dealt with tree fruit and stuff like that too, when I was farming in the Yakima area. The US in general, we’re being held to these Global GAP standards and they are a pain in the rear end to deal with. You know what I mean? I got audited every year I mean, there’s some stuff that’s even on a ridiculous level. You know what I mean? For example, we had to test all the water sources as far as irrigation water, even for E. coli bacteria and stuff.
For the lay consumer that may not be privy to the research behind that is they looked at… I mean, we’re talking astronomical levels of E. coli in water, like somewhere around 1,200 colony forming units and stuff like that. They were putting it straight on and seeing if it actually went into the apple. What they found is even at these astronomical rates that don’t even exist in an open ditch in the state, they would literally have to put it on like that day. It was more coming in through water, actually sitting on the apple than it was inside of the fruit.
As a case in point, Washington state farmers or farmers in general, at least to my knowledge, we don’t irrigate at least a couple of days before we go pick, because you don’t want the ground to be soft when you’re in there trying to carry around, bends and stuff like that. So, there’s no water even going on these things. In many cases, it’s during the fall where you’ve cut back the irrigation and maybe like once a week anyway. But I mean, we were being held to these standards.

Dillon Honcoop:
Why do you think there’s all the concern about that?

Andrew Schultz:
The biggest part of the concern is these other countries that are producing fruit and produce in the world. Apples aren’t one of them, but there’s definitely some vegetables out there that are really prone to have issues like E. coli. One of those is lettuce. Of course, it’s low growing and then there’s ton of irrigation. There’s water that’s held in between those leaves and stuff like that. I don’t know whether it actually goes inside the lettuce, because I’m not in that industry necessarily.
The standards that these other countries are held to isn’t as strict as what the US is, but you know what I mean. We’re required to have bathrooms for so many people and cleaned on a regular basis and stuff like that. I mean, that stuff that is standard and has been before a Global GAP even existed. So, largely our produce is done right at least from that standpoint or from a health standpoint. It’s when some of those logistics are dropped or whatever that you largely start having issues. By and large, I mean, there’s large farmers in Washington, but nowhere near what there is in other places.

Dillon Honcoop:
Are workers being taken care of well? I know that’s a concern as well. Are people being compensated fairly and treated humanely as they’re doing hard work in the field?

Andrew Schultz:
I was just back in Iowa at a meeting not too long ago. This is a land expo meeting. So, they had a lot of bigwigs there and people that farm thousands of acres over there for soybeans and corn and all that stuff. I happened to stop by a bar when I got there that night. I just wanted a pint after flying over there, so I sat down at this Irish pub. I was having a pint and I chatted with a bartender for a minute. I said, “Hey, man, what’s the minimum wage over here?” They were like, “It was $7.25,” which is a federal rate. I was like, “Are you crapping me?” He said, “No.” I said, “You got to be joking me. Our minimum wage here this year is $13.50.” That’s one of the highest in the States.
Arguably, you’d say cost of living is probably a little bit increased too, but yeah, by and large Washington’s doing a really good job of keeping pace and making sure that people will be in compensated correctly or at least as correctly as possible. You see that in the guys here in Washington. I feel like a lot of the farmers are being treated fairly.
As we transitioned into more mechanical stuff and what that does is that deletes jobs, but those guys don’t go away. They still have a lot of experience. They learn how to work on those pieces of equipment. They learn how to operate them. They’re out there just doing more acres but getting paid a little bit better and doing a little bit of work that’s probably less hard than from the standpoint of that stuff.
Like when I was a kid and not that I spent a lot of time in, but my dad, he’s telling me stories about how they used to pick watermelons. You go out there and you stand in a line. One guy toss 20-pound watermelon to the next guy. The next guy toss to him and next guy to him, and it went all the way into the back of a truck. Some guy would be catching up there and stacking them. So, the backbreaking work isn’t backbreaking anymore, at least in large part so.

Dillon Honcoop:
What about environmental sustainability? Are we doing what we can here in Washington?

Andrew Schultz:
Yeah. As far as I’m concerned, yeah, absolutely. Actually, the chemicals and things that are out there are really good. We’ve seen a lot of stuff that we’ve done, even though we’ve reduced normal pesticides or chemicals or something like that just by our irrigation practices. Yeah. So, the one thing that we see for what we do is we’ve reduced that, but these chemicals are more pointed. When they go out there, they’re just out there attacking the mildew. They’re not attacking the bees and stuff like that, which is fantastic. This is what I would do if I played this game with organic grapes, is I’d looking at some other options out there other than sulfur, because sulfur even though it’s allowed for organic, a new chem nowadays would just go after the mildew in one way or another, one of its modes of action.
Sulfur goes out there and it’s broad spectrum. It wipes out anything or can affect the fecundity of these other bugs. You might end up with another issue in the vineyard, plus they only last seven days. So, the diesel footprint, because a lot of the tractors run on diesel. The diesel footprint is like three times higher. So, it’s a real question. If I was playing the organic game with organic viticulture, that’s the kind of stuff that I would try to do, is reduce the economical of the diesel footprint and actually try to get the plant to do everything we want it to do, essentially with this low input as possible.
So, typically in these vineyards, we’ve seen really excellent… As a case in point, in last several years, a lot of guys will have to spray for… Which any time, you spray pesticide, they’re bad, because it kills bugs in general, even if you have them that are fairly pointed. Mites is a big issue for dust and stuff like that especially out here in the desert, the dry side of things. But what we’ve seen is by staying as low input as possible, doing a lot of this farming up front in a year, what you end up getting is this really nice abundance of other bugs in the vineyard. So, we’ve seen in many cases, the vineyards I’ve run for last 10 years that those populations will come up in the fall.
I have a fantastic guy that does all my chemical recommendations and everything. He comes out and he’s looking at the beneficial populations. He’s looking at the populations of the bugs that we don’t want, right? As he sees those come up, he’s like, “Hey, don’t do anything right now. Let’s wait another week. I’m going to watch the populations, the beneficials.” In many cases, those beneficials come in as soon as the bad ones come up. They’re eating and taking care of the other guys, and then guess what? Nature balances itself, and it works out in the end.
So, that’s the kind of stuff that we’re trying to wait for to use, to see if it happens naturally. Because if we went in there one time and we sprayed those, now we’ve just upset what population of the beneficials they were before they ramped up to take care of the bad guys and we just wiped out everything that we want. And then we would have to do remedial action and the year after, and the year after, and the year after. And then you ended up in this downhill spiral that you don’t want to be in.

Dillon Honcoop:
What’s the one thing that person who isn’t on farms at all, doesn’t know anything about farming, but buys and eats food, what should they know about well, I guess with you guys in particular? The wine that they’re drinking from Washington state and any food and farming, what should they know?

Andrew Schultz:
Probably one of the biggest things from a standpoint of why or how we farm is there’s nobody out there. You know what I mean? I can’t speak for the big companies that sell everything to the people, but the individual farmers that are out there, like we’re trying to make a living and we’re trying to do the right thing. We’re not going to do something that is going to screw up our one plot of land that we have, because that’s what we live on. That’s our livelihoods. So, we’re going to try and make the best decisions we can every day. There’s no reason for us to go out there and do more than we have to or not pay attention enough. So, that’s probably the biggest thing. We’re real people out here and we’re trying to make the best decisions possible.

Dillon Honcoop:
Thank you for opening up and just sharing so much about what you do. It’s so obvious that you have a ton of passion for this. Are you going to keep doing this forever?

Andrew Schultz:
I don’t know, man. Yeah, I think so. You know what I mean? Life changes and life does stuff. I try to stay open minded with that, but yeah, absolutely. As far as am I going to stop doing anything? No, I’ll always be doing something until the day I die. There’s no such thing as retirement. I washed that off a long time ago. I’m just going to get up and I’m going to try and do the thing that I enjoy most every day. This seems to be something that really challenges me, so I’ve stuck to it.

Dillon Honcoop:
Well, thanks for sharing some of that with us.

Announcer:
This is the Real Food Real People Podcast. These are the stories of the people who grow your food.

Dillon Honcoop:
So, there’s a good chance that if you have some Washington wine, especially some of the really fancy stuff, you may have had wine from grapes grown by Andrew Schultz and his team at Brothers In Farms. I should have mentioned earlier, I recorded this conversation with Andrew before COVID stuff got crazy. So, I bet some of those answers would be a little bit different as far as just the things that they’re dealing with right now to keep workers and people safe. So, it’s not like they’re ignoring that. I just wanted to mention so that some of that stuff makes sense. Maybe we should even follow up with Andrew. I’d be curious to hear how things are going, because it certainly has presented additional challenges.
Also, I don’t think I mentioned this earlier, but if you do want to catch it, we earlier talked with one of Andrew’s team Javier Valencia. Should look up, see what my Googling skills are to quickly check what episode number that was. I should have checked. Oh, episode 11. Episode 11 was Javier. So, if you want to hear more about Brothers In Farms and from another team member there, check that one out. That’s at realfoodrealpeople.org, of course. What a cool guy. I don’t know if I said it on the podcast yet, but I said it on social media. Previously that after I got done talking with Andrew, I felt like can I get a job here? I’d like to work for you. You just seem like a really smart guy, really organized, and really cutting edge and just willing to try new stuff, not just doing it the same old way.
That gets me pumped up about doing something, whatever it is. I don’t have any particular passion for growing wine grapes. I grew up on a red raspberry farm, so I guess it’s not that much different. I think the whole red raspberry thing is pretty cool. So, yeah, I don’t know.
I’d be interested to hear what your reaction is and certainly feel free to anytime send me a message, a direct message or post something in the comments on any of our social media posts on Instagram. It’s @rfrp_podcast, RFRP, Real Food Real People, @rfrp_podcast on Twitter as well. And then Real Food Real People Podcast on Facebook, or I think technically it’s RFRP.podcast if you want to use the specific handle. Also, you can email me, dillon@realfoodrealpeople.org. Yeah, I think it would be really cool to hear what you think. Maybe if you’ve got questions for people too.
I’d really like to start doing that, start making this more of an interactive process, maybe questions or kinds of farmers or specific farmers you think I should go interview and talk to, or just categorically, like what kind of farmer. I’d love to take your suggestions. Also, if you have any questions for our farmer out there and even farmers that we’ve talked with before, I guess it’s not just farmers on those podcasts either, but people we’ve talked with before. If you have questions for them, we can certainly follow up either with a podcast episode or like a short little Q&A or something on social media. So, let me know.
I want to involve you in this process as well. That’s what it’s all about other than this podcast is documenting my journey, is sharing these people’s stories. I want it to be involving you in the story and in the conversation and in our food system here in Washington and the Pacific Northwest as well. So, thank you again for checking in, being with us this week. We will catch you next week back here on the Real Food Real People Podcast.

Announcer:
The Real Food Real People Podcast is sponsored in part by Safe Family Farming, giving a voice to Washington’s farm families. Find them online at safefamilyfarming.org and by dairy farmers of Washington supporting Washington dairy farmers, connecting consumers to agriculture and inspiring the desire for local dairy. Find out more at wadairy.org.

Andrew Schultz part 1 | #026 06/08/2020

His journey to farming took him to Iraq and back, and now he's changing the way wine grapes are grown in Washington state. Meet Andrew Schultz, US Army veteran and founder of Brothers in Farms near Benton City.

Transcript

Andrew Schultz:
It still felt like maybe I’m not a farmer. I’m pretending or something, but after about year three, year four, after we dealt with some pretty hard curveballs that were thrown to us, I was like, “Okay, I think I’m in this and I think I’m good at it.” Now, I’m a farmer so [laugh].

Announcer 1:
This is the Real Food Real People Podcast.

Dillon Honcoop:
The amount of work and science and art that goes into those Washington wines that we’ve all grown to love so much is incredible. Our guest this week gives us an eye into what’s going on behind the scenes with all that, how it really works and how they grow amazing grapes here in Washington to make wine. Andrew Schultz is our guest this week and next. I learned so much about growing grapes and how it makes amazing wine in this conversation. I kind of geeked out as a farm kid. Also, some people are just natural born leaders and that’s Andrew.

Dillon Honcoop:
By the end of this conversation, I was feeling like, “Can you hire me?” His vision for what they’re doing, I just wanted to be a part of it. It was magnetic. So, join me in this conversation, really cool stuff. You’re going to learn so much about what really goes into wine and really be inspired by Andrew and his backstory, the things that he went through to lead him to where he is now, incredible stuff. I’m Dillon Honcoop. This is the Real Food Real People Podcast and we’re glad that you’re here this week. Don’t forget to subscribe. I know you’ve got a long backstory, but let’s just start with how did you get into farming?

Andrew Schultz:
Farming in general? So, I got out of the service, was where I actually started, were actually I was farming.

Dillon Honcoop:
You served in the Marines?

Andrew Schultz:
I was in the US Army.

Dillon Honcoop:
In the army, yup. Okay.

Andrew Schultz:
I got out. We had the GI Bill and I actually wanted to be a brewer. I became a brewer within six months of exiting. I basically listened to a bunch of podcasts from California while I was driving back and forth, going to school. Then I sat down at a local brewery, I didn’t know I was sitting next to a head brewer. Him and I started having a conversation. He was supposed to teach me how to distill. Instead he calls me up in like a month and asked me to work for him. It was kind of interesting working for him because he liked doing all the production brewing and all that stuff for the main products, but he kicked down the majority of the odd beers to me and brewing club and stuff. So, I ended up brewing 12 to 14 styles, probably on average per year.

Dillon Honcoop:
What was your thing? What was your favorite? I mean, you’re talking odd stuff, what kind of stuff were you working on?

Andrew Schultz:
One of my favorite beers is an Altbier from Germany and reason why I like the Altbier is it’s like the predecessor to the red beer. I’m not even really that much of a red beer fan, but it’s a predecessor to it, which is really cool because Louis Pasteur came out with basically a yeast. It was for pilsners and stuff like that, produces a lot more phenolics and that’s why they have a lagering process. Back in the day, they didn’t have temperature control for grain to be able to roast it. So, it was either really heavily toasted or it was really lightly toasted.

Andrew Schultz:
So, how they created these red beers out there back in the day was it was built and fermented and treated just like a Pilsner except for in the process, in the beginning, they had a small portion of really heavily roasted grain essentially. So, what you end up getting is this really light bodied beer that has this roastiness to it. So, that was one of my favorite styles of beer that I like brewing.

Dillon Honcoop:
You’re making me thirsty for beer already. We’ve just started talking. This isn’t good.

Andrew Schultz:
Yeah, I should have brought some beer along with.

Dillon Honcoop:
Yeah. So, you were in brewing, and then how did that lead to farming?

Andrew Schultz:
Well, so I was going to community college in Pendleton for the first six months to pick up classes because I needed to do something after I got out. I basically took nine months off of not working or whatever. Started at WSU in the fall, had that conversation with that brewer sometime around August or September right after I’d started classes, and was living in Tri-Cities and bought a home. So, I actually accepted that job to be the brewer and I did it on the weekends.

Andrew Schultz:
And then at the same time, I’d send an email to a professor that worked at IAREC which is Irrigated Agricultural Research and Extension Center in Prosser, one of the largest research centers in the US for agriculture. It was Dr. Naidu Rayapati. He was interested in having somebody basically help him do grape leaf roll virus epidemiology, and I accepted that as well. That was flex time during school. So, basically, in the afternoons during the week, I would go out and I would count these fields based on this visual identification. We put them in Excel sheets to map the virus spread over a number of years.

Andrew Schultz:
I’ve worked with him for about 11 years now in different capacities over the last three or four years because I’ve had different jobs but we still do research on our properties and use him quite a bit to help him understand how to deal with that major virus in the wine industry. It was funny because they put me on this property that we’re out right now, which is Klipsun Vineyards. I met the GM at the time which was Julia cook, and she ended up hiring me for a job because she liked me. So, so now I got three jobs, right? Plus, I was taking full time classes 15, 16 credit hours in school.

Andrew Schultz:
What I said when I was going into essentially school, “If I’m going to go to school for this thing, I’m going to work in the industry that I’m going to school for so that I can cut the curve of actually getting a good paying job when I get out and all those other things.” I wasn’t planning on forming yet at the time by picking up those two jobs, the epidemiology job and then work in flex time as a VitTech at Klipsun. I actually fell in love with farming. I was looking for a solution, I don’t want to be in an office anymore, sitting behind a desk. I found out I was pretty good at, so I just kind of hammered down on that. So, then I said, “Well, brewing seemed to be pretty easy. I think I’m going to go this farming path.”

Dillon Honcoop:
You wanted more of a challenge.

Andrew Schultz:
Yes. Yeah, I think that’s really what it came down to in the end based on the other jobs and stuff I’ve had to pass, I’m a systems thinker. So, the ultimate system is one that takes away a lot of control, and you still have to get the same outcome in the end. That’s essentially a really concise way to put farming.

Dillon Honcoop:
There are so many things that are just entirely out of your control, aren’t there?

Andrew Schultz:
Yup. Yeah, absolutely.

Dillon Honcoop:
What’s the biggest thing for you guys that’s you can’t control it and it could totally mess you up?

Andrew Schultz:
Trying to understand how much heat’s going to be in a particular year, you can build your crop a different way. But for the most part, now we’ve kind of systematize the whole thing, at least the way that my company looks at growing grapes. So, we measure a bunch of different factors in the vineyard essentially that help us understand how much light is coming into the canopy. We really do that on how many shoots are per lineal foot within a canopy, and then the trellis equation basically says that you have to have 40 inches of canopy so we do what we can to get there. And then the fruit load should be as far as what we’ve seen for really high-quality stuff between 1.6 and 1.8 pounds per foot of court on out there.

Andrew Schultz:
So, if you can hit all those parameters in any one year, then by and large you’ll get what you want in the end. But we create all those systems, because every year and I have yet to see anything different, these are all decisions. If we hit these, then we should be in some pretty high-quality bracket. What that allows us to do is that systematizes a lot of our normal decision-making process and that kind of allow us to basically manage the anomalies. They happen different every year. 2016 and 2017 were some of the highest winter rain for our area in the last 20 years. So, getting rid of that water is probably the biggest trick that we have is. Essentially what we do is we let the plant farm that, so we won’t irrigate during that time. So, the plant pulls out and uses as much as possible.

Andrew Schultz:
When we get down to where there’s near zero plant availability, then we basically manage and control that stress over about a three-week period, and then we go back to full irrigation for the rest of the year. So, the biggest trick is being able to get rid of the water and years where we have a bunch, or understand that we don’t have enough, or maybe it’s evenly distributed in the soil and how we’re going to approach those things. So, those are usually the biggest decisions, those types of anomalies. There’s other ones too that pop up some really odd ones. One of them was for example, it would have been 2016, we had a really warm start to the year. So, soil temperatures in the valley were sitting right around 47 degrees.

Andrew Schultz:
A lot of the plants start to come out of dormancy, but it’s a biological system. So, not everything comes out of dormancy evenly. What ends up happening is part of those buds came out of dormancy, and we’re working at a really slow metabolic rate because the temperature went back down for about a month. Part of them hadn’t come out of dormancy. So, when the temperature warmed up, the canopy was uneven a on a per plant basis, which means that it’s not human created. And then two months later, we’re trying to make decisions on how to shut the canopy down or when. You’ve got canes in there that are at your 40 inches, and you’ve got canes in there that are at 30 inches. Which one do you manage to?

Andrew Schultz:
So, what we ended up doing in that particular case was we just bit the bullet on the cost. We managed to the shortest canes, because that was going to get everything to where we wanted. We went back and it ended up not being as bad as we thought. We ran some guys through some machetes real quick. They knocked off the tips of a lot of those canes that were long, and then everything was great.

Dillon Honcoop:
What does this all mean for the wine drinker? All these things that are changing and you’re dealing with, is that changing the flavor, what they experienced when they open that bottle? Is it changing just how much of it’s available?

Andrew Schultz:
So what I can speak to is or at least what my job is or how I view my job is what we do is we try to give the winemaker as much material to use as possible to make the best wine possible. So, some of those things that are, I call them non-purchasable. They absolutely are purchasable. These large companies buy things like mega purple and stuff like that to make wine have more color or tannins that are derived from either other plants or the same plant. A lot of those are a single type of tannin or maybe a single type of acid and not what you actually get in nature, which is this really nice wide breadth of natural acids or natural tannins, different sizes and things like that. So, we try to give that to the winemaker, so they can make the best wine possible.

Andrew Schultz:
One of those things is essentially the skin of the berry has all the stuff in it that makes a wine in case of red wines makes a wine red. It makes a wine have mouthfeel and all these other things that people want, flavor. So, that’s essentially what we’re trying to increase. There’s arguments with the way people look at these things or whatever, but what I kind of view is total polymorphic pigments is really what we’re trying to increase, because that’s the hardest thing from a wine quality standpoint, are the thing that can be washed out by over-irrigation or not enough stress in a particular point in the year.

Andrew Schultz:
So, you can literally have two crops side by side on the same property, same environmental conditions, everything, and one crop will be four tons per acre and the other crop will be four tons per acre. There’s a huge quality difference. The four on the left might take 35 clusters to get to four tons per acre, and the other one might take 25 clusters to get to four tons per acre. At surface to volume ratio is huge so you want-

Dillon Honcoop:
That’s going to change the flavor.

Andrew Schultz:
Absolutely. So, you want the one that’s got 35 clusters, because you’ve got more skin in that. So, when they press it out, in many cases with the stuff that we’re producing, and whether it’s a property or part of our management, could be in contention but essentially the numbers that we’ve returned back consistently as high end stuff is considered somewhere around 3,000. Low end management might return about 1,200 in this concentration of total polymeric pigments. Really decent management somewhere in 1,600 to 1,800 range. Our stuff over the last several years, we’ve been producing is somewhere between 25,000 and 28,000.

Andrew Schultz:
The finished product of a lot of these high end wines, they actually take our grapes and manage it down to about 2,100 to 2,200, in some cases 2,300, as opposed to like basically getting those grapes in and then trying to beat the skins to get as much stuff out of them as possible or bleeding off some of the juice and replacing it with water to get the alcohol and concentration to be correct.

Dillon Honcoop:
What makes an amazing wine? I mean, you’re talking about high end wines, what does that mean? What’s a high-end wine? How do you define that? What really kind of separates the wheat from the chaff so to speak?

Andrew Schultz:
That’s a difficult question. A large percentage of Washington State is, say 90+% actually goes to three main companies in the state. So, they formed those grapes completely different. A lot of with machines and stuff like that, and that’s three main wineries. I think, to date, maybe there’s somewhere around 1,000 wineries in Washington State. So, it kind of shows you the breath that exists out there even on that 5 to 10% level. So, the guys that we deal with primarily and what we try to do and what they’re looking for is they want to have the right property that naturally gets to the right bricks and-

Dillon Honcoop:
Bricks being the amount of sugar, of sweetness.

Andrew Schultz:
Absolutely, yeah. They want him to get to right amount of sweetness so that they’re not under ripe and so they produce these flavors. Certain sites lend to that easier every year and some sites don’t, but through correct irrigation and stuff like that, you can essentially build this grape where the winemakers actually take it in and they just try not to screw it up. That’s kind of like what my version of a high-end wine is.

Andrew Schultz:
It doesn’t necessarily mean price point either, because there’s some winemakers out there that are making $25 and $30 bottles that are absolutely worth every penny and more based on their flavor and their winemaking style and how consistent they are. And then there’s guys out there that charge $100, $150, or $200 per bottle. Some of those are really great and some aren’t worth the money either.

Dillon Honcoop:
That’s what I was going to ask you. These really high dollar bottles of wine, if I go to a restaurant and see that I can go to the… Well I guess, I was going to say top of those. Usually, it’s the bottom of the list, that bottle that’s $100 and some dollars. Is that really going to be that? But I never buy that one because I can’t afford it. But does it really taste that much better and why?

Andrew Schultz:
I’ve been fortunate enough to have a lot of people give me wine or be in tastings where we’ve done these things and compare them side by side. Yeah, so it’s hit and miss. It’s really hard for the consumer to know. I mean, the reality is, is when they walk into a grocery store and I don’t know what the average is now, but a few years ago, the average was like 1,600 skews or something like that of just wine in one store. When they’re purchasing a $10 or $25 or $30 bottle, even at that end, they don’t want to make a mistake and get something that they don’t like necessarily. So, once they find something that they do, a lot of times they’ll stick-

Dillon Honcoop:
Stick.

Andrew Schultz:
Yeah, or maybe they go on tasting.

Dillon Honcoop:
That’s what I do. I go there, and I’m like overwhelmed by all the different brands. I try to do some reading for a while. Usually, I’ll spend a few minutes there reading bottles and trying to understand and looking at years and stuff. And then I’m just like, “I don’t know,” and either just kind of pick something that looks cool based on what the graphic design, or something that I’ve had before?

Andrew Schultz:
Yeah. For people in Washington, I mean, Woodinville’s an excellent resource. Walla Walla, if you want to make a trip, or even in the Tri-Cities area, there’s some major outlets that have a ton of wineries. Now, I think they’re charging some tasting fees, but it’s fun to go out, find something that you like that’s local. Ask the people there and get the story and taste the wine. If you like it, great. I’m sure that anybody can find something that tastes great, is locally produced, and a really high-quality wine at many different price points in Washington.

Dillon Honcoop:
So, when did it hit you that “I am a farmer and I’m passionate about it,” like it became an identity thing for you?

Andrew Schultz:
So, I ended up dropping out of school. I went to four years of college for Viticulture and Enology. I brewed that whole time on the weekend, ended up quitting that job. When I picked up my job to go basically be a General Manager at a farm and where it was 110 acres at the time. In over five years, we built it up to about 175 acres. There’s other properties and tree fruit and stuff that we dealt with besides grapes, but 175 acres of grapes is what we dealt with there in 23 varieties. Part of that was done in test blocks and things like that, but it was a really cool undertaking because you kind of understand all the personalities of these grapes.

Andrew Schultz:
They all have different personalities, and how they grow, or why they want to grow, or how much they want to produce, or how to control them, how they deal with water, or the season. I mean, some like wind, some don’t. Some like a lot of water, some don’t. So, once I moved to his property after the first year, I was like, “Okay, I really kind of dig this.” And then the second year, it was like, “I’m really digging this.” It still felt like maybe I’m not a farmer. I’m pretending or something, but after about year three, year four, after we dealt with some pretty hard curveballs that were thrown to us, I was like, “Okay, I think I’m in this and I think I’m good at it.” Now, I’m a farmer so.

Dillon Honcoop:
Where’d you grow up? You didn’t grow up around farming, did you?

Andrew Schultz:
Indirectly. I grew up in Hermiston, Oregon which is a big farming town. I’ve had aunts and uncles. I come from a big family, so aunts and uncles and everything that had been in farming. Some of them currently build stuff for processing facilities and things like that, but other than hanging out with my dad when I was a kid… He worked for a place called Circle C, which did hay cubes. They sold those hay cubes to Japan, but he did that job for 17 years. Probably 5 or 6 of those years, I was old enough to remember. We’d go on truck rides and stuff together. I go out to the farm and stuff, but really wasn’t directly related to or didn’t spend a whole lot of time in any way.

Andrew Schultz:
My grandfather was big farmer, but he died when I was really young, right around 1988 or 1989. He was a German guy, he loved his sheep. He had pigs and a lot of watermelons and stuff that are grown down in Hermiston. But again, I was really young, and I didn’t get exposed to a lot of that. And then going to high school and stuff, I didn’t hang out in FFA or with any of those guys necessarily. I had cowboy friends that farmed wheat and all this stuff, but again wasn’t directly in…

Andrew Schultz:
When I came back from Iraq, because I came back from Iraq and literally was like 8, 10 days later, I out-processed and left Germany. I was back in the US. In that spring, among attending and going into school at Pendleton, I took a greenhouse class, which I really enjoyed. We produce stuff for the local market and so there was timing and all these things that we had to plan for it. It was fantastic. Yeah, so that was kind of when I first started. So, I really wasn’t exposed to it much other than I grew up around it, but I never really dealt with it.

Andrew Schultz:
I was more into going snowboarding and bike, stuff like that when I was a kid, or fishing really, that was my main thing. I think I used to joke, because I fished like 300 days a year or something on the local route. We weren’t even catching anything good. I mean, I could count on my hands. Maybe twice a year, I might get some smelt or something that was running up the river. I might get a smallmouth bass like once a year or something, but the rest of it was all squab fish so.

Dillon Honcoop:
But you were having fun fishing.

Andrew Schultz:
Oh, yeah.

Dillon Honcoop:
Fishing is more about the process, right? Which is why I’m no good at it, because I have no patience. Talk about the army. Did you go into the army right after high school?

Andrew Schultz:
No, I didn’t, kind of took an odd path. I went in at 24, which is a lot older. So, they had to put me right around 2004. I didn’t go into the army. There’s a lot of people at that time when they were going in the army, they were going in because of country pride or family tradition type of deal, or something that’s probably the main stuff. I went in at that time mainly because, one, I think I was trying to escape my situation. Somewhere on the back end, now that I look back at it, not that I was in a bad situation, just that I felt like I needed to change or do something.

Dillon Honcoop:
What have you been doing after high school then up until 24? How was enlisting?

Andrew Schultz:
I was fairly successful. I’ve always been put in charge of stuff. The same thing happen when I went into service too, but at 16 years old, I was supposed to be a busboy. Within three months of getting hired there, they fired the chef. He asked me, “Hey, kid, are you hungry?” I said, “Yeah.” He said, “Well then cook it yourself,” and he used an expletive when he did. The guy was kind of a jerk. He was a Type A individual, so he’d written all these notes all over the kitchen. So, he taught me how to read all of his notes. Three months later, when he got fired on a Thursday night, the owner thought that he was going to come back. He didn’t. It was like Friday.

Dillon Honcoop:
Called his bluff.

Andrew Schultz:
Yeah, and it was a steakhouse in Echo, Oregon, called the Echo Hotel that used to be an operation. It was a pretty good steakhouse. It was four-star at one time, but when I was there, it probably wasn’t. Anyways, so really long pause when the owners like “Hey, does anybody know how to cook prime rib?” Nobody says anything, and the 16-year-old kid is like, “Yeah, I know how to cook it.” We cooked 5-, 6-, 30-pound prime ribs every Friday and Saturday night plus during the week and everything. So, that’s what I did while I was in high school, and I got done doing that. I went into warehousing essentially.

Andrew Schultz:
So, I worked for Walmart Distribution System Center in Hermiston for two years. I was put in charge of the dock within six months, not as a manager or anything, but I ran all the doors. So, we bring in and out, unload 50 trucks in a day. So, that was kind of my first foray into management. So, I had 15 people that would take all the pallets around the warehouse, off of the dock, and 15, 20 people that would unload those trailers. Then I left there and decided to go to school in Portland for art school, which was kind of an odd move, but that was kind of what my passion was at the time. So, I went down there, and started going to that, and started lifting weights when I was in Portland, and ended up dropping out of that school.

Andrew Schultz:
The main reason why I dropped out of that was I basically sat there and for me, I was like, “Well, as a graphic designer, how am I going to sell anything to a world that I don’t know about?” I realized that I didn’t know anything about the world yet, because I’m only 20 years old and lived in a small town all my life except for the last six months or a year or something like that in a big city or a larger city. So, that’s when I kind of dropped out of school and I started working for Sears and warehouse. I did that for a couple years. And then I went into beer and wine distribution, which is actually what I got into. I did that for another year. And then I enlisted in the service and left. I did it for leadership purposes.

Andrew Schultz:
By that point, I’ve been put in charge of warehouses and people and things like that, that I started piecing together how this whole thing worked, even though I wouldn’t really consider myself a real good leader at that point. But yeah, I started piecing all these things together, and I said, “Well 232-year-old organization at the time,” I was like, “they got to know something about leadership.” So, I went in, and that’s exactly what I got schooled on. There was excellent leadership and there was absolutely terrible leadership at the same time. I learned just as much from each one of those individuals as I could. I went in the service. In basic training, I ended up most distinguished honor graduate.

Andrew Schultz:
And then when I went to training for another six or eight months for the radar stuff that we dealt with, I was put in charge of platoons there, and then I was put in charge of the next platoon that I was in on that base. And then I showed up to my unit in Germany. Within about a year, I was put in charge in my section, and then put into a sergeant role at about two and a half years. In the day I was promoted to E-5, they put me in E-6 role to run the division for what we did. And then we were sent to Iraq. And then there was supposed to be an E-7 in charge of us and he got augmented out to Baghdad. So, I ran his show and it’s like an E-5. It was 25 different vehicles. We had two different groups per hours and six different radars and told that we were managing in theater.

Andrew Schultz:
Of course, this came down to a lot of computer programming. We’re doing a reset. We’re basically moving from old internet and things like to actual Category 5 cables and real internet connections, which seems kind of late to be doing that around 2007, but that was a reality. Yeah, and so that was really fun. So, I learned a ton. I didn’t have the dangerous job necessarily in Iraq, but because of where the radars were located and our teams were located, I went to just about every single base. Some of them were absolutely terrible ones, not much bigger than a dog kennel in the middle of the desert in Northern Iraq. So, pretty much everywhere in Baghdad North where we had a base, I’ve stopped by there probably at one time or another.

Dillon Honcoop:
What a unique perspective or at least it seems like it to me, because I don’t think of people going in, enlisting in the army thinking, “I’m going to get basically professional development on leadership.” It makes a ton of sense looking at it from this view, but I know especially at that age, I would not have thought about it that way. Certainly with what was going on in the world at that time, I would have been scared like, “I’m going to be put in harm’s way if I do this,” with what was happening with the Iraq war. That had been going through your head at that point, like, “What am I signing up for here?”

Andrew Schultz:
Yeah. To be honest, I mean, the reality is I was just young and dumb. Not that it’s dumb, it’s absolutely fantastic job. There’s great professional development, a lot of pluses for going in and serving the country and doing those things. So, I’m not taking away any of that or anything that anybody else puts in, whether they stay in the whole time or not. Even during a time of war, I mean we don’t really know what that is until we go and see it. So, I didn’t understand it completely and I didn’t understand what the full commitment really is. Because even after you get out, there’s stuff that you have to deal with on a personal level that you didn’t even… I like planning ahead. There’s things that I didn’t understand that I didn’t plan for that happened to me after I got back, and we had to deal with that stuff.

Andrew Schultz:
One really interesting one, I mean, obviously, I don’t know if you’ll get this in this interview or not, but I have a really good memory typically. I don’t know if that’s because I read a ton or not, but I lost it temporarily after I got back. I mean, literally, it was as bad as the day or two after I got back, I mean, I park my car, go into a subway or something like that, and come out. I’d have to search for my car, every single time. I mean, it was really weird.

Dillon Honcoop:
Why? What did that?

Andrew Schultz:
What I ended up figuring out later, it took me about six months. It wasn’t quite that apparent. The first few weeks were really apparent, and then after that, I still had issues. One of the issues when I started going to college, WSU during that summer course that I took was I told the teacher. I just said, “Hey man. I’m not trying to be disrespectful or anything like that, but if I don’t show up to class, I may just have forgotten.” That was real, I told him. I said, “I really enjoyed the class, and I really enjoy you as a teacher, but sometimes I just forget this stuff. It’s hard for me to remember and it was. It was four or five years later, I found that old schedule and I looked at it. It was literally it was five days a week at 11:30 AM.

Andrew Schultz:
So, I mean, it was the easiest schedule to remember, but literally I’d be… I lived 40 minutes away at the time or something like that, but it would be like noon and then I’d realized that I forgot my class. So, what I found out what had happened, it really had nothing to do with me lose my memory. But once you’re over there and your priorities are different, remembering where your car parked is parked and stuff like that isn’t a priority, as opposed to the other things that are going on. And then you get back after you haven’t… Because you’re over there and something may happen or whatever.

Andrew Schultz:
So, when you get back, it’s like your mind has built all this stuff of potential or what you can do or whatever when you get back. So, in my mind, I figured out it was just rolling so fast that I just wasn’t paying attention to the things were right in front of my face. So, I kind of retrained my brain to slow down, and take the opportunities that come, and pay attention to the present. It was a real thing.

Dillon Honcoop:
Basically, living and working in a warzone in that capacity, you have to be so keyed up to be managing that.

Andrew Schultz:
Yeah, and you don’t even think about it. I mean, all the normal things that somebody has is basically taken off your plate. I mean, foods in the same place every day if you’re on a base or something like that, or it might change if you’re on a different base. But you don’t have to worry because foods provided, so you’re not really worried about going to the store. There’s nobody hammering you with marketing or advertising, because you’re not watching TV. I mean, there’s no cell phones or anything back in the day that had any capabilities like that. So, we weren’t doing any of that. The internet still was fairly marginal at that time, especially for what you could get over there plus communications were bad.

Andrew Schultz:
So, I mean, literally, you’re removed from the world. Which is was a good thing too for me, because I saved all my money while I was in Iraq exactly for that reason. We didn’t have to spend it, so I didn’t. I saved and I had probably $40,00 to $50,000 that was saved between… And then I was injected back in January of 2009 to one of the worst economies in American history. I took that money and I bought a house. It’s $57,000, which is ridiculous to think nowadays, because they went up. All those same houses now are selling for like $180,000 and I sold mine after I went to school with a little mortgage and all that stuff. I sold it for $140,000 and that kind of got everything paid off.

Andrew Schultz:
Essentially, I went back to zero but with an education which was fantastic, because I have four years of school and didn’t owe anybody anything. So, then I could start building from there. That’s where the ideation for building a business and stuff like that came from. This is like, “Hey, I’m on a level playing field and I made some smart moves, even though I didn’t realize I was making them when I was that young. We’re going to roll with this.”

Dillon Honcoop:
Did you see some scary stuff over there in Iraq?

Andrew Schultz:
Personally, no. I mean, I say personally, no. My version in being mortared is probably different than most people’s. Four hundred or 500 feet away is not being mortared in my mind. But to somebody else, it may be or-

Dillon Honcoop:
Like having a mortar hit that close to you?

Andrew Schultz:
Yeah. Sometimes you don’t even see.

Dillon Honcoop:
Yeah, that would be mortared for me. Yikes.

Andrew Schultz:
You don’t even you don’t even see them. I mean, that’s the scary part, right? Yeah, you don’t even see them. It could be at night, like you’re leaving it 12:00 midnight or something like that. You’re walking back to your containerized housing, what they call the CHU. That’s protected by these hesco barriers, which are filled with dirt and stuff like that to keep any shrapnel. Anyways, one could hit, and you don’t know where it hit necessarily. It was fairly close, but didn’t rock your world, so you’re good. I mean, I’ve had to call up. I had a team of sergeants that I was in charge of that would go out and repair these radios.

Andrew Schultz:
There are several times where I had to call up and see whether those guys had… Because there’s several people that died on a base or something like that. We had make sure that our guy was okay and all that. So, I mean, that stuff kind of jerks you in. Of course, we’re dealing with division operation center. So, we’re watching a lot of stuff that happens. We’re seeing a lot of stuff. It’s actually a really good point when we started talking, I’m not saying whether I’d PTSD or not. But when we started talking about that, the battlefield has changed from what it used to be. It used to be there’s this what they call the FLOT, Forward Line of Troops. Bad guys are over there, and good guys are over here. They’re going to clash and something’s going to happen. Now, it’s kind of all around.

Andrew Schultz:
From that standpoint, the safety of the troops and the equipment stuff that they have is I mean, it’s massive. I mean, literally a guy can get shot with an AK-47. If he gets hit in the plate and fall down and he might have a bruise and be a little bit rattled or whatever, but like he’s good, or they can get wounded in other senses and still make it home because of the medical that we have and how fast response time is and all those things that came up. So, what ended up happening is this smaller portion of people go into battle and experiences being a thing. So, maybe in the past, it was like 80% of people on the front line and 20% people in support.

Andrew Schultz:
Now, it’s more like 20% of the people on frontline and 80% in support. So, you concentrate all these experiences into this small number of people, but what’s important is that small number of people, they only see what’s right in front of them and how horrific it may be. The people in the back don’t necessarily see that, but instead of seeing just one or being in one individual scenario, you got all these people that they’re fed information from every area. They’re looking at all these or they’re hearing the response come into these facilities that are making the responses to help these guys out, but they’re doing it for 5 minutes or 10 different areas and all week long and working longer hours too, 18 hour days in some cases doing this stuff. I mean, it just takes a toll on you.

Andrew Schultz:
I mean, even for what we did, I think the most I’ve ever worked was when I was in Iraq. I did 400 days in a row or something ridiculous like that. All of them were 18-hour days. Some of them were 20-hour days. So, that kind of stuff has a toll on the human body in the end. So, you come back and you have some fatigue issues and things you got to figure out how to reset, probably the biggest thing aside from the pills they try giving you or these other things. It’s just exercise, eat right, and try to keep moving.

Dillon Honcoop:
How does that affect you now in what you’re doing, that whole experience? I mean, it sounds like there’s definitely some bad, definitely some good as well with the leadership stuff that you were able to do.

Andrew Schultz:
Now, there’s massive amount of humility with people in general. Especially some of the stuff I’ve learned over the last several years, it’s like the world will try and tell you that there’s all these things coming up or they might have priorities for you. But priorities are big, being able to pick and choose which ones are the right priority, where you’re going to put your time and energy, and where you’re not going to put your time and energy. That allows you to get a lot of stuff done. There was, at the time, probably self-judgmental, things like that. I think being self-judgmental on anything is not going to get you going in the right place.

Andrew Schultz:
So, sometimes just dropping that expectation that you’ve created in your mind and just trying to wake up, do the best thing you can in the moment. List your priorities and just keep rocking and rolling. That’s probably how it’s affected me the most but having a really wide experience background as far as that’s concerned and some of the other things I’ve done. I find it funny, especially when I talk to either soldiers or other people. They say, “Well, I’ve done all these things, but I can’t do that, because I don’t have the experience in that.” But the reality is, is those are the backgrounds… Everybody has a really unique background. All of those things when you’re trying to build a team, they come into play.

Andrew Schultz:
So, having all these unique backgrounds put together, you can get some really interesting solutions for and build some teams that have a really strong from taking all these parts and pieces of their lives that they’ve learned and trying to get them to work in unison towards a single goal. So, I think that that kind of realization is good.

Dillon Honcoop:
So, you guys do customed Viticulture, and it’s called Brothers in Farms, right?

Andrew Schultz:
Yes.

Dillon Honcoop:
Which is kind of an homage to your military background.

Andrew Schultz:
Yes. Yeah. One of the questions I asked is “How can we help veterans and stuff like that?” One of my answers to that was okay, let me build something that’s as strong as possible, and then we’re going to start integrating in ways to help service veterans as they get out and all of that. I’ve got some buddies that I met through the school and stuff like that that I went to that are doing some great things in Washington for veterans. So, we’ve been reaching out to those. We may start doing some scholarships for some of these vets that come back to help ease any of the cost and stuff like that as they go through school.

Dillon Honcoop:
Can farming be a good thing to do when you get out? You talked about having that time where you kind of needed to reset.

Andrew Schultz:
Yeah, first thing I started doing was growing a garden. For veterans that are dealing with stuff… I also picked up a dog too, have had a dog by my side for the last 11 years now that I’ve been out, or it’s been 11 years. Anyways, having something that you need to go out and water and take care of and something that says, “Hey, there’s something out there that’s bigger than you,” that gives you humility and keeps you less focused on yourself and more focused on the things that need to happen. Her name’s Blue. The most inspiring thing I learned during that hard period of my life was every day, she would come in and she would eat the exact same dog food every single day. She was just as happy, if not happier to eat it at that moment than any other time. So, that’s inspiring to see.

Dillon Honcoop:
What kind of dog is Blue?

Andrew Schultz:
She’s a German Shorthaired Pointer.

Dillon Honcoop:
So, you guys do customed Viticulture, right?

Andrew Schultz:
Yes.

Dillon Honcoop:
What does that mean?

Andrew Schultz:
Essentially, we do custom farming for clients. So, if a company or person owns a property and they aren’t necessarily interested in taking all the liabilities and all that stuff to grow the grapes or maybe they want a specific product off of that property, my company comes in. We offer the solution to do everything on that property for them and say for doing the sale of grapes essentially everything to get it to harvest and then we harvest it. Their clients come and pick it up and take it back to the winery. Some of the clients are real discerning, and some are less discerning. We take a lot of data and stuff like that, which is different. We’re trying to integrate the newer world into what we do. Part of that is the communications and the computer science and stuff like that.

Andrew Schultz:
So, we built databases in the background of the business to deal with the payroll stuff, and legalities, and chemical records, and all that stuff. So, literally, my guys are going out. If we’re taking a shoot length measurement on a property, they’re doing it on an iPad, and it goes in. Literally the end of the week, we print off a PDF report, send that to the client, shows them exactly what’s going on the property and why we’re making those decisions. So, it’s pretty cool.

Dillon Honcoop:
So, these are people who want to be able to own a vineyard kind of thing.

Andrew Schultz:
Yup, some are people, some are companies. A lot of them already exist in the marketplace, but as labor price is obviously going up, we’ve taken $1.5 increase this year alone. But over the last five, six years,, we’ve went up about $3 or $4. So, labor gets pretty expensive. For us to come in and say we’re farming 450 acres currently, but we build a crew as such that those people are on and off that property. The tractors are on and off those properties. So, a company or an individual doesn’t have to go in and buy an $80,000 tractor and use it for 500 hours on a property. We can use it for 1,000 hours between all of our properties.

Andrew Schultz:
We might have three or four tractors and have the implements and things like that to do it, not only that, but the labor to be able to go in there and get things done in a timely fashion. So, essentially, we’re leveraging time and creating efficiency through scale. So, several small guys can get a cost that would be economical while we’re taking the brunt of the work and moving it around to properties on an economical level.

Dillon Honcoop:
At that level, it’s just like the custom farming I grew up around. Actually, when I was quite young, my dad was a custom farmer. I mean, his version was he had a tractor and some dirt work implements. He’d to go out and work people’s fields for them, because they were maybe a small dairy farm. They couldn’t afford to have that tractor and implements. He couldn’t either if he was just doing that small amount, but because he was driving on… Yeah, same thing.

Andrew Schultz:
Yup. Yeah, absolutely.

Dillon Honcoop:
Spreading that around and letting somebody else kind of deal with that part of it. Does that put more risk on you though without the reward of being the owner?

Andrew Schultz:
I think if you guys listen to much of my story, I’m not really that worried about risk. I’ve always been kind of a risk taker. I’m pretty good at hedging downsides. The biggest thing as far as risk is concerned is I probably am at some larger amount of risk, but we do a lot of things to hedge those. I mean, we have contracts in place that are put in by attorneys and stuff like that to make sure that that I’m hedging on my bets in the right direction. Yeah, I mean, there’s a lot of money floating out there, and making payroll, and stuff like that. I mean, it’s a real deal. That’s why when we look at the values of why we do what we do or how we do what we do, we go back to the original values and that’s what we make decisions on.

Andrew Schultz:
The biggest thing is providing a product to our customers that people like or they want but more importantly, it’s communication and it’s being real with the people. The people being either those in the management level of my business or the people that are actually out doing the work. We’re trying to provide a really solid job for them. From that standpoint, there’s definitely jobs out there that they can get in farming. As the cost increases, what we’ve seen for these other businesses, we’re actually driving a lot of employees from tree fruit or whatever towards us or operations like us. Because as that price increases, those farmers are in many cases asking those employees to do more or by the piece and faster.

Andrew Schultz:
Ours isn’t necessarily about that, we’re more about quality. We’re trying to give them as much work as possible throughout the year. People in general, it doesn’t matter whether they’re working in a field or whether they’re working for business, they want to work for somebody that’s organized. Whatever they do in the field, somebody doesn’t come in and make another decision and say, “Undo that and go do this.” It gets real confusing for somebody. So, those are the types of things that we try to provide to the workers. So, we’ve been successful driving people towards us in a short labor economy.

Dillon Honcoop:
Yeah. How does that go? Are you able to find enough people?

Andrew Schultz:
Yeah, I mean, we just turned down a couple guys the other day, because we just picked up four to help us with some stuff that we’re trying to get off our plate this spring. We had guys that contact us last year and I said, “Hey, we work in tree fruit. We’d like to come over to you guys because things are getting real tight over there and we see what you guys are doing.” By and large, a lot of these families at workforce, they all go to the same church locally. So, everybody talks behind closed doors, and they find out what’s going on where. So, our perception is good from that standpoint.

Andrew Schultz:
Right now, we’re capping the business at 50 people for the time being, and then we’re going to walk over that 50-person line as soon as I feel comfortable to. But for this year, based on how fast we’ve grown, what I want to do, and what I am doing is we’re investing back into the infrastructure of the business as I build out the administrative side. That’s going to create a really nice concrete, solid launchpad, and then we’re going to ramp it up from there.

Dillon Honcoop:
What’s the future look like? I know, the wine community here in Washington is kind of coming of age from what I’ve heard and read. That it was growing like crazy because it used to be a California thing, and then it became a Washington thing, right?

Andrew Schultz:
Washington on the world stage has been doing amazing. There’s one major reason behind that amongst others, but one of the major reasons behind that is essentially we don’t have very much rain over here in this part of the state. Six inches per year is probably the average. Some cases, we have a little bit more. Some case, we have a little bit less. But again, we go back to what’s the number one thing that’s going to improve quality and it’s water, how much water you have there. So, if you don’t have enough water to grow a great plant, then you get to choose whatever you want to put on it. That’s going to change quality in the end.

Andrew Schultz:
As a case in point, first irrigation in many cases for say Napa Valley is 7/15, so say July 15th or something like that. They’ve already grown up, set the fruits, fruits going in close to Verizon at that point. For us, if we don’t irrigate that grape, by the time it even gets into bloom, we’re not going to have any bloom. So, we get to choose how fast and how long those canes grow, which is going to give us a canopy density not only reduce cost, but canopy density. From a canopy density standpoint, you’re going to get more sunlight into grapes on average year in and year out. If somebody managed to do irrigation correctly, we have the ability to hit really tight brackets on how big those berries are and what kind of concentration levels they have. That’s been playing out.

Andrew Schultz:
As the farmers get better and they have over the last 10 or 11 years, we’ve seen a lot of really good farmers come out and start improving some of their operations, even putting in some of these new trellising system stuff like that that kind of naturally gets the grapes to where they want to be. I think Washington’s got more 90-point wines in this state than any other wine region in the world on a yearly basis is what I’ve been told. That’s massive, that means that we’re just creating a massive amount of really good wines every year. That’s hard for anybody to go back and say, “Well, knock that area.” So, we’re kind of emerging this big power. I think it’s fantastic from a quality standpoint, which is fantastic.

Dillon Honcoop:
But some things are starting to slow down as far as the market for Washington wines, right?

Andrew Schultz:
It’s not just-

Dillon Honcoop:
Or changing.

Andrew Schultz:
It’s not just the Washington market. Essentially, we had several really good years or high crop quantity years. So, the bulk market is full right now. But based on some of the economists that we’ve looked at typically or I’ve talked to or listened to, it happens every so often. They only last two to three years or something like that, and then we bounce back from them. We actually went a fairly long time without that. Although we’re feeling a little bit of pain right now as far as those things are concerned, not a concern over the long run in my opinion.

Dillon Honcoop:
Is part of it what variety is cool at a given time and the amount of time that it takes to get a variety up and producing which is years, right, that the market may have moved on to something else that’s trendy?

Andrew Schultz:
When you start talking about time for planning and investment and stuff like that, in general, I look at crops that you can get a full crop within one year, or say even 18 months or two years or something like that. Typically, those crops have huge swings in varieties and changes and stuff like that, because they’re a lot cheaper and faster. Not they’re necessarily cheap, but it’s a lot cheaper than say a vineyard pulling out or something like that. But hops is a big one or has been. Now, there’s some reasons why that market stabilized more than it has in the last 400 or 500 years of its history. With the microbrew’s taken over as opposed to a lot of the large farmers in quantity and volume used.

Andrew Schultz:
But in the grapes, I mean, yeah, it takes three years to get up and get a partial crop. By the time you’ve taken all that cost and about the 25,000 or 30,000 an acre to input that stuff, you’ve got a significant investment. So, most people that are planting are planting safe bets. There are people that will plant out there and they’ll plant some funky stuff. Some of it goes overwhelmed. Some of it doesn’t. Some of it gets changed. But yeah, by and large, when a property goes in, people will make some pretty safe bets as to what they’re going to put in.

Dillon Honcoop:
What are the trending for righties over the last few years and how has that been evolving?

Andrew Schultz:
I mean Cab is king. That’s kind of the nature of the beast in the hot wine growing areas of the world. Pinot Noir and Chardonnay in the cooler growing areas, but Chardonnay is still in the warm growing areas for a while. So, those really haven’t changed a whole lot from the standpoint of what varieties there are. The big thing has changed probably over the last 5 or 10 years is the number of clones that we’ve got that we have of those varieties. So, there’s a lot of opinions floating out there about was it clone 8 or is it close whatever, you name it. I mean, there’s tons of them out there.

Dillon Honcoop:
All that stuff the consumer never sees, because they just see, “I’m buying a bottle of Cabernet.”

Andrew Schultz:
Yup, yeah. We do those tastings and stuff like that to see if there’s any reliability there in one year or the next. Some of them are non-perceptible or would probably be largely non-perceptible to standard customer that’s out there buying it. But essentially a winemaker, the biggest part of their palate or what they’re going to create is… I mean, obviously, they could do it from a clonal standpoint, but the difference is less significant there than if they just chose different growing regions.

Andrew Schultz:
So, you might buy something off of Red Mountain, which is really hot growing region. You might go down to Benton City and buy something else that you’re going to put in that blend that’s maybe a different variety. It might keep a little bit better acid down there. You’re going to blend it with something you get from Walla Walla or maybe higher elevation or down at White Salmon or something like that. That’s one of the cool things about Washington is we have so many microclimates. There’s a lot of really hot and cool places.

Dillon Honcoop:
So that’s what you mean when you talk about a hot growing region and a cool growing region that can just be down the road here, basically.

Andrew Schultz:
Yeah, absolutely. It’s two hours right now from here to White Salmon, and we can drop the number of heat units that is received in a year by half.

Dillon Honcoop:
Wow.

Andrew Schultz:
We’ve got 33,000, 35,000, or 38,000, or whatever the long term is here. We can go down there, it’s literally like 1,500 or 1,600. That affects the types of varieties that you can grow and ripen and changes to season parameters. There’s this heat that’s accumulated over time, but probably the best way to look at what these different growing regions can do is what time bud break happens and then what those temperatures are out or like throughout that period of that grape’s life every day on average, the highs and lows. That’s really going to affect what happens with that grape.

Andrew Schultz:
So, if you have Cabernet Sauvignon that comes out on some property two weeks earlier than on another property, every temperature for the rest of the season is going to be at a different part of that particular plant’s growing cycle. That’s going to end up making the flavor different in the end. So, there’s going to be different parameters that come with that. When a winemaker goes out there, he’s picking and choosing these regions. In many cases, if they’re doing a blend, sometimes they do bend your designates from a single vineyard or something like that.

Andrew Schultz:
But for the most part, he’s going out there and he’s picking Cabernet Sauvignon from three maybe particular locations or maybe it’s three particular growers that he really trusts. And then he’s going to put something together for us customers that hopefully they’ll enjoy.

Announcer 2:
This is the Real Food Real People Podcast. These are the stories of the people who grow your food.

Dillon Honcoop:
Doesn’t that change the way you think about Washington wine? I just want to go have some now. Since that conversation that we had, which by the way was pre-COVID, it wasn’t time yet to talk about the impacts that COVID had on the future. It’d be interesting to go back and talk with Andrew now. But it just makes you think different things about the wine that you’re drinking. Andrew Schultz, awesome guy. We get into more big picture stuff next week, so you won’t want to miss that one either. Make sure to check out our website, realfoodrealpeople.org. Don’t forget to subscribe and follow us on social media as well.

Announcer 2:
The Real Food Real People podcast is sponsored in part by Safe Family Farming, giving a voice to Washington’s farm families. Find them online at safefamilyfarming.org and by dairy farmers of Washington supporting Washington dairy farmers, connecting consumers to agriculture and inspiring the desire for local dairy. Find out more at wadairy.org.

Chelsea Putnam | #025 06/01/2020

Although she's an artist and a teacher, Chelsea Putnam only really found herself when she came back to her family's farm. This is her story of renewal and passion for stewarding the land and producing food.

Transcript

Chelsea Putnam:
I had nothing. I had our suitcases and a few things, but no job, no idea what I’m doing. And so I did what I knew and that was to go work in the orchards and to help establish a new farm.

Announcer:
This is the Real Food Real People Podcast.

Dillon Honcoop:
Finding rebirth and renewal on the farm. It’s something that a lot of people have found in their personal stories of farming. And this week we hear from an artist and a teacher who is also a farmer and now started a farmer’s market. She’s got so much to share in such a cool story. Chelsea Putnam is her name and she has kind of a traditional Washington farming background in tree fruit, but then they also grow lavender and have tourism and lodging on their farm. It’s a really diverse perspective that she brings and a cool story where she never expected to be a farmer. And here she is and she loves it. We’ve got a lot to get to. I’m Dillon Honcoop. This is the Real Food Real People podcast. And let’s jump right in.

Dillon Honcoop:
Talk about what it is you guys do here. What is this Trinity gardens thing and what do you guys do?

Chelsea Putnam:
There’s a lot of components to it. We started five years ago and with the idea of just planting some lavender plants, my dad’s an orchardist and my mom’s a retired nurse. And she got bored, as you-

Dillon Honcoop:
Is that how she would characterize it?

Chelsea Putnam:
Yes. Yeah, yeah, yeah. She got bored being retired and they drove by this property and it was too good of a deal to pass up, but nothing was on here except for the mobile home and a shop. And so they tossed some ideas around about what to plant, if to plant anything. And we always went to Sequim to visit my grandparents, where lavender capital of the world and we loved it. We always loved it. And so my mom and dad decided lavender, let’s plant some lavender on this property. And so year by year we planted a couple 1,000 plants each year and every year we were like, “How can we generate more revenue from this and not just have some random lavender plants in the ground? Let’s get people out here. Maybe we can make it a venue. Maybe we can hold some events like Sequim farms do.”

Chelsea Putnam:
And so it’s just evolved into this extensive venue where we rent out accommodations on Airbnb. We have a shop on site where we sell all of our handcrafted lavender products. We distill, we steam distill, not alcohol, just lavender essential oil. We will custom distill for other farmers too because the distillation setup is quite expensive.

Dillon Honcoop:
What’s the difference between steam distillation and using alcohol to extract the essential oil?

Chelsea Putnam:
Well, that’s a great question. The steam distillation seems to be from what we’ve talked to other farmers about the way to distill the lavender to get the essential oil. Even though it is an expensive setup, it’s one of the cheaper ways to extract the essential oil or 100% oil from the lavender. And I really don’t know much about any other distillation techniques, so I can’t really speak on it too much.

Dillon Honcoop:
So, yeah. That was going to be my question, like what do you all do with lavender? And technically we’re cheating a little bit because this is Real Food Real People, but you can’t really eat lavender.

Chelsea Putnam:
You can.

Dillon Honcoop:
You can?

Chelsea Putnam:
Yes, you can.

Dillon Honcoop:
Okay. I’m learning something new already.

Chelsea Putnam:
Amongst the other things that we do on the farm, there are many uses of the lavender itself. We have five different varieties out here on the farm and they are all the same therapeutic qualities, but they have different scent profiles and flavor profiles. Some are really good for using for culinary purposes, whereas some are better for just drying or using as a fresh bouquet or distilling to use as essential oil and products. On the farm we have two really good varieties. And what you would do to use lavender for food is you could dry the buds or use them fresh and a lot of people will use it as a tea, help them sleep at night. You could-

Dillon Honcoop:
What’s it taste like?

Chelsea Putnam:
It depends on the variety.

Dillon Honcoop:
I don’t know if I’ve ever tasted lavender.

Chelsea Putnam:
We’ll have to do like a taste test for dry buds.

Dillon Honcoop:
I guess, yeah.

Chelsea Putnam:
The ones that are really good for culinary purposes, they are sweeter. Some of them have a vanilla note to them. And so of course if you use it in moderation, you can definitely overdo it. If you overdo it, it’s got that soapy, tastes like you’re eating lavender soap or something. That also comes out in the variety that you choose to use for culinary purposes. But have you ever had a dessert with lavender in it or lavender ice-cream or?

Dillon Honcoop:
I don’t know if I have.

Chelsea Putnam:
Oh my gosh.

Dillon Honcoop:
Maybe I just wasn’t paying attention.

Chelsea Putnam:
Maybe, I don’t know.

Dillon Honcoop:
Maybe I’m just not that sophisticated.

Chelsea Putnam:
That could be it. You did grow up on a farm.

Dillon Honcoop:
Yeah. Ouch.

Chelsea Putnam:
So did I.

Dillon Honcoop:
Yeah, explain that. Where did you grow up?

Chelsea Putnam:
I grew up in East Wenatchee and we would spend our summers driving out here, working on our apple and cherry orchards where my dad, that’s his primary.

Dillon Honcoop:
Out here being the George area?

Chelsea Putnam:
Oh yeah, the George area. Yeah. And we still have a couple of those farms and we still work on them. Yeah, so primarily grew up working in tree fruit.

Dillon Honcoop:
Okay. What were your jobs as a kid?

Chelsea Putnam:
Oh my gosh, so many. At 13, actually my dad started teaching me to do payroll, which was cool. I got to learn a lot of the backside of it, the number side. But then labor wise we would do a lot of swamping, which means our pickers will pick cherries in their lugs, put the lugs down and move on to the next tree. And then we would come through and pick up all those lugs and put them on the blue line, which takes all the bins and the lugs and goes and loads them up into the truck.

Dillon Honcoop:
It’s nice, easy leisurely work. Yeah?

Chelsea Putnam:
Oh, sure, sure, sure. Yeah. I think I still have lower back pain from when I was 13.

Dillon Honcoop:
Oh, wow.

Chelsea Putnam:
Yeah. But as we got older, we got more responsibilities and now instead of breaking our backs, picking up lugs, so my brother will probably drive the blue line or get to operate the equipment and then I’ll go through in quality control and manage what the pickers are picking. And things like that.

Dillon Honcoop:
So, you still do all the tree fruit too?

Chelsea Putnam:
Yeah.

Dillon Honcoop:
And the lavender farm?

Chelsea Putnam:
Mm-hmm (affirmative).

Dillon Honcoop:
That’s a lot.

Chelsea Putnam:
I know. And in my spare time do pottery and teach.

Dillon Honcoop:
We’re going to get into that.

Chelsea Putnam:
Oh, yeah.

Dillon Honcoop:
We’re going to hear all about it. But okay, so what all kinds of tree fruits do you guys do now?

Chelsea Putnam:
So we just do apples and cherries now. At one point we did pears as well. However, my dad does not like how tedious pears can be. They’re delicate, so we just stick to cherries and apples.

Dillon Honcoop:
What’s the name of that farm?

Chelsea Putnam:
We operate under, we call Putnam Family Farms because we have three farms. We have Trinity Gardens Lavender Farm, obviously the lavender. And then we have French Camp, which was the original orchard. And then we have Liberty Ridge, which was the second ridge to come into the family.

Dillon Honcoop:
How many acres total?

Chelsea Putnam:
We’re considered a micro-farm with just under 200 acres of cherries and apples. Yeah.

Dillon Honcoop:
Which to a lot of people they think of micro-farm, they’re like a half acre. Right?

Chelsea Putnam:
Yeah. Yeah.

Dillon Honcoop:
A micro-farm just under 200 acres.

Chelsea Putnam:
Yeah. And that’s the tree fruit industry. It’s just growing so rapidly, especially out in the basin. We have farms that are just hundreds of acres. You drive one straight road and it’s just all red delicious apples or all golden delicious or whatever they might be.

Dillon Honcoop:
How do you guys bring in the harvest? You have to bring a lot of workers in to get that done?

Chelsea Putnam:
Yeah. Well, the beauty in being a smaller farm and established here, we haven’t really needed to take advantage of the Federal H-2A housing employees, recruiting them from out of the country. We have a lot of families that come back year after year after year. In fact, I’ve known some of these families since I was a child. We have just a rapport. It helps to have a great field manager, who’s been with my dad since they both started farming, so 30 years or so. We have a lot of local workers from Quincy, Georgia area, Royal City, Moses Lake.

Dillon Honcoop:
What about on the lavender farm? How much labor does that take? How big is the actual lavender part?

Chelsea Putnam:
We have just over three acres planted in lavender and we don’t hire anybody. It’s just us. My brother and I and my dad still does. We’ll hand harvest the lavender when it’s time to cut for distillation, usually around August, September timeframe. And we just come out here before the sun comes up because the bees wake up at a certain temperature and they swarm the place. And so we try to get up before them.

Dillon Honcoop:
I know all about that from raspberry farm youth and being a little bit allergic to honeybees.

Chelsea Putnam:
Oh, no. Really?

Dillon Honcoop:
Yeah. It doesn’t go very well.

Chelsea Putnam:
No, I think I’ve only been stung once out here.

Dillon Honcoop:
Well, you’re lucky.

Chelsea Putnam:
Yeah, I just don’t mess with them. I just let them work.

Dillon Honcoop:
The whole thing is you need to stay calm because they don’t like it when you’re worked up, but I can’t stay calm around them. So frustrating. My dad would always say, “Oh, you’ll be fine.” I’m like, “Dad, I don’t know. I don’t want to go out to the field. If I get stung I’ll be feeling sick for a few days.” “You’ll be fine.”

Chelsea Putnam:
I was just going to ask, how allergic are you? Do you need an EpiPen or anything?

Dillon Honcoop:
They made me carry one for a while. I never had anaphylactic shock reaction, but I would swell like crazy.

Chelsea Putnam:
Oh, well it’s a good thing you didn’t come out here in June and July when everything was in bloom.

Dillon Honcoop:
Yeah. But I am used to being around them still, trying to maintain my chill.

Chelsea Putnam:
Maintain your chill. That’s funny.

Dillon Honcoop:
Going back to growing up, East Wenatchee, working in fruit. Then what was your plan? Did you want to be a farmer?

Chelsea Putnam:
No, no, no. I was like so far, my ideas of having a career path was so far from farming. And I don’t know why. It wasn’t my passion. It’s not like I hated it. I love coming out here in the summers and being a part of the family business. I wanted to be an art teacher. I went off to college, got my art degree.

Dillon Honcoop:
Where’d you go to college?

Chelsea Putnam:
Pacific Lutheran University. Little liberal arts school in Parkland. Technically Tacoma is the address. But yeah. My parents weren’t too thrilled when I was like, “I’m going to major in art.” Like, “What are you going to do with your life?”

Dillon Honcoop:
So what did you do then? You got your degree.

Chelsea Putnam:
I did, I did. Actually, right when I was applying for a MFA programs because really my goal was and still is to be a college professor, teach fine arts at a university. I was applying for master’s programs and I got pregnant with my son. And so I made the choice to put that path on hold, the path to MFA. And I decided to get married and go be a mom to a sweet little boy and live the military wife life. We went to Anchorage and then we lived in North Carolina. From North Carolina we actually separated, my ex-husband and I moved home because it was my only support system. Home is here in George where my parents had just bought a lavender farm or a plot of land to be a lavender farm and the orchards. And so I had nothing.

Chelsea Putnam:
I had our suitcases and a few things, but no job, no idea what I’m doing. And so I did what I knew and that was to go work in the orchards and to help establish a new farm. Through this interesting … It was very therapeutic, I think the lavender farm especially. I have a real emotional attachment to the lavender farm because it became this planting of life and growth and newness, right in a time where I needed all that redirection and new growth. And so as we planted the lavender and it evolved, I’ve seen over the last five years, it’s been a symbol of how I’ve established here and I never thought I would, in agriculture and many other aspects of my life.

Dillon Honcoop:
What was that like going through all of that? Were you scared?

Chelsea Putnam:
No, I don’t think I ever remember being fearful of the massive amount of change, but it’s because I had the support of my parents. They’ve been my absolute rock and foundation to even the disappointing decision to major in art. They were like, “Okay, well if that’s really what you want.” That’s the approach they’ve always taken. They’re just open armed people and they greet everybody with love and support. And of course they’re going to do that for their daughter and grandchild. They’re like, “We don’t actually care about you. We just want Michael in our lives.” I never really felt intimidated. I still wanted to teach art, hence the reason why we’re sitting in the studio because before I got the job at the school district, I built this with my dad and decided to start teaching art to small groups as a small business. And it brought more people out to the lavender farm where we could entice them and educate them on all things lavender.

Dillon Honcoop:
Why do you do art and ceramics? Is that kind of your big thing?

Chelsea Putnam:
Yeah, clay is my big thing for sure. Yeah. I’ll do all the other art forms and I teach all the other art forms. But clay, I don’t know, there’s something full circle about clay. You can make something sculptural and abstract and create something wonderful from your imagination and try to sell it for lots of money, if someone’s interested. My favorite thing to do is throwing on the wheel and making functional pottery because that’s the full circle piece, I think where you’re taking something from the ground, from the earth and creating it into a form that’s usable and you can eat out of, you can drink out of, you can serve people and sit around a table and enjoy as just what it is. Yeah. The cat.

Dillon Honcoop:
Is that the cat? Where is the cat?

Chelsea Putnam:
Outside.

Dillon Honcoop:
I hear a cat and the cat wanted to join the podcast. That’s awesome.

Chelsea Putnam:
I know, I got all distracted too. I was like, “Wait, sound like a baby crying.”

Dillon Honcoop:
That’s funny.

Chelsea Putnam:
We have two boy cats and they’re absolutely wild out there. They’re the farm cats. They get all the gophers and their rats and my mom likes to feed them. She said, “Oh, they can’t starve.” I’m like, “Well, if you feed them, then they’re not going to get the gophers. You have to starve them a little bit.”

Dillon Honcoop:
What a cruel person.

Chelsea Putnam:
They’re fine.

Dillon Honcoop:
They’re going to be hungry.

Chelsea Putnam:
Did you see them? They’re kind of fat.

Dillon Honcoop:
Yeah. I think they’re doing all right.

Chelsea Putnam:
Yeah, they’re fine.

Dillon Honcoop:
You love the art?

Chelsea Putnam:
Mm-hmm (affirmative).

Dillon Honcoop:
And you teach now. Talk about what that experience has been like, becoming a teacher.

Chelsea Putnam:
Well, it’s been one of those experiences where you really just don’t know until you’re in it. There’s no amount of education or training that can prepare you to be in front of 30 kids six times a day that are in middle school, seventh and eighth grade. I get to teach anywhere from 11 to 13-year-old kids. I didn’t think that I would just absolutely adore this age range because like I said, my goal was to go onto college and it still is. Now, I think I envision myself being in this age range to gain experience for a good 10 years or so, at least. Unless, I don’t know. It’s kind of funny. We make all these plans for our lives and then like, I don’t know the universe or God or whatever you believe in, likes to throw monkey wrenches in just for-

Dillon Honcoop:
And that’s the story of COVID too, right?

Chelsea Putnam:
Yes. And so this is my first year teaching and it’s like all this like amped up, amped up, doing all this stuff and working until exhaustion actually ruined a relationship I was in. Maybe I let it, but [inaudible 00:18:38]. I just really devoted all my passion and time into being good at this job and I could, because all the farms are seasonal. It works out perfectly. Go teach in the winter time, come out here in the spring and fall or excuse me, spring in summer. And it was just like a perfect little, the missing puzzle piece. Anyways, I just poured everything of myself into this and then it was like, “Oh, this pandemic is happening. Schools are closed for six weeks.”

Chelsea Putnam:
And I was like, “Oh, that’s sad, but I’ll see you in six weeks, it’ll be a good break.” And then without even getting to say bye or anything to all these kids, they’re just like, “Yeah, actually we’re not going back to school.” And it has been interesting, absolutely interesting and emotional and all the words.

Dillon Honcoop:
Emotional how?

Chelsea Putnam:
Well, it wasn’t at first. I actually didn’t realize the emotional impact it actually had on me until recently. Emotional in a lot of ways. I see the kids and how they grow up in our area. We’re a low income perverse area and we have about, I think it’s about 85 to 87% of our students are under the poverty line. And so when they started talking about this distance learning thing and having kids do online learning, like we have kids that live in houses with 10, 15 people and they’re not even housed well. They’re single wide mobile homes. They don’t have internet or a phone that they can Zoom meeting their teacher. Are you kidding me?

Chelsea Putnam:
It was just so privileged to just be like, “Oh, they can just distance-learn from their laptops.” And so we had this big push on getting kids free meals. We have kids they don’t eat unless they’re at school. They don’t get food. And which like just makes me so … Oh, I could just go into it. It was really emotional trying to reach these kids and not only checking on their welfare and their living situations and, “Are you getting food? Are you getting your basic fundamental needs to survive because we’re not going to get to see you for months and months and months?” But now we’re trying to get them laptops, hotspots, things like that to get them on board with this technology and learning and getting them information. And then it’s just been confusing for everybody because there’s so many questions and it feels like there’s never an actual solid answer. And as soon as there’s an answer, something else changes. And it’s a domino effect of more questions and no answers.

Dillon Honcoop:
Have you heard anything about next year?

Chelsea Putnam:
There’s a lot of speculation and talk about not going back to school at the beginning of the year. Yeah. I really try to not invest a lot of my time and energy into planning for that because just like I said, everything just keeps changing. Everything just keeps changing.

Dillon Honcoop:
What has COVID meant for you guys here on the farm?

Chelsea Putnam:
It has impacted us a lot more than I thought it would, negatively as far as generating revenue. We’re eight miles from the Gorge Amphitheater. That’s where a lot of our people come that rent the Airbnbs here on the lavender farm, which then directly correlates to customers in our shop. People learning about it, buying our products, whatever. The cancellation of concerts has decreased.

Dillon Honcoop:
I would have never thought of that.

Chelsea Putnam:
Right. Oh my gosh. Also, we can mark up the prices a lot because there’s nowhere to stay around here. There’s nowhere. They are building a hotel in George. Did you see that?

Dillon Honcoop:
I did.

Chelsea Putnam:
Yeah. And a Five Guys Burger.

Dillon Honcoop:
Oh, nice.

Chelsea Putnam:
I know.

Dillon Honcoop:
I did not see that.

Chelsea Putnam:
Yeah.

Dillon Honcoop:
In George Washington.

Chelsea Putnam:
Yeah. Imagine that.

Dillon Honcoop:
Very cool.

Chelsea Putnam:
We’ve noticed a decline in our normal clientele, our normal foot traffic, but we’ve gotten a lot of longer stays out here, which is nice. People working in the area for a month or two weeks at a time. But we haven’t gotten a lot of people just coming and visiting us, which is so frustrating because we paid a crap ton of money to get signs on the freeway and we waited an entire year to get them up and they got up this season right before we opened. And then it was like, “Oh great. That was kind of for nothing because no one wants to break the rules.”

Chelsea Putnam:
And we have some people coming by. As far as the orchards though, that’s the one that surprised me that it’s already impacting us because sales have gone down drastically of produce and food everywhere. You hear about all these potatoes and onions getting dumped because all the restaurants are in business. There’s a huge portion of the market that is no longer buying produce and we’re seeing it in our apple prices because it’s our last year’s crop being bought now. And it’s been very disappointing.

Dillon Honcoop:
That’s too bad.

Chelsea Putnam:
Yeah, it is. It is. Not to mention, it’s a really light crop for cherries this year, all around the basin. And so couple that with just mother nature and then the economy.

Dillon Honcoop:
What do you think is going to happen?

Chelsea Putnam:
I think that my dad’s going to do a lot of praying. Yeah. A lot of praying because at this point it just takes one bad storm and the small crop gets demolished and then bad season.

Dillon Honcoop:
How big are cherries versus apples for you guys?

Chelsea Putnam:
How big are they?

Dillon Honcoop:
As far as like how much-

Chelsea Putnam:
Oh, like the size? As like smaller?

Dillon Honcoop:
No, like as a percentage of your operation.

Chelsea Putnam:
Oh, I see, I see. We’re converting slowly to more cherries than apples. But right now is pretty close to equal and we have a range of varieties within each fruit. Yeah.

Dillon Honcoop:
It’s crazy. We don’t know what’s going to happen next. Right?

Chelsea Putnam:
I know and that’s just kind of farming in its nature though because we’re always dealing with the unknown. Looking at the 10-Day Weather Forecast, preparing for a sudden frost or some crazy. Out here in the basin, the weather patterns are very interesting and we’ll get hail. We get in a bad spring and rain, not a whole lot, but it’ll happen in the spring. We don’t have a lot of rainfall, but it just takes one of those bad storms and it’s all gone. Where our farms are, we see this really interesting weather pattern where it will actually see storms just go around us. It’s very frightening looking at these black thunderclouds and we’re like, “Oh no, is it going to go over us?” There’s something about just the geography and the wind and then it has to do with the Gorge and then the mountains. It just skates around us.

Dillon Honcoop:
Weird.

Chelsea Putnam:
We watch it go around and then go over to [Afrada 00:26:38], or Moses like. We’re like, “Well, it sucks to be them.”

Dillon Honcoop:
But what if you want those storm? What if you need the irrigation?

Chelsea Putnam:
I don’t think that’s ever an issue. No, we never want a storm.

Dillon Honcoop:
Nice.

Chelsea Putnam:
Unless for some reason we ran out of water, but I don’t think that’ll happen.

Dillon Honcoop:
Yeah. How do you guys irrigate your crops?

Chelsea Putnam:
That would be a really good question for my dad, because he has this really cool nerdy interest in the way this … We have like a federal water project that happened out here, but we get our water from canals. Most people think, “Oh, they live right next to the Columbia River. They probably just get their water from the Columbia River.” No, we get it from lakes farther away from here that they have situated to irrigate the basin through canals, a series of canal systems.

Dillon Honcoop:
You have to like do the tubes and stuff to get the water out of the canals or like how-

Chelsea Putnam:
Yeah. In fact, we have it here. I could show you a very small scale version of that.

Dillon Honcoop:
Nice.

Chelsea Putnam:
Yeah. We do like floating the canals in the summer though. That’s fun.

Dillon Honcoop:
Your own lazy river?

Chelsea Putnam:
Yeah.

Dillon Honcoop:
What if you go too far though and-

Chelsea Putnam:
Oh, yeah, you don’t want to go under the road. There’s spots where they stop. Yeah. You have to just get out of it at some point.

Dillon Honcoop:
It’s interesting that you brought up the Gorge in George. Everybody knows the Gorge. Right?

Chelsea Putnam:
Yeah.

Dillon Honcoop:
I would have never thought that would have that kind of impact on your farm. What’s that like having that huge concert space in this little tiny community?

Chelsea Putnam:
I’ll speak personally first. It’s freaking awesome. If you know the right people, you can get in with the right crowd and cheaper tickets or maybe the tickets all didn’t itself. Here’s a couple.

Dillon Honcoop:
That’s nice.

Chelsea Putnam:
It is amazingly fun. We all look forward to it. We get groups of friends together, we go meet down there. We’ll camp down there even though we all live like 15 minutes away. And it is such a blast. It’s a great time. Then economically it helps our community big time. Who drives to Quincy? I mean, not semis basically. It’s not like we have a main freeway coming through here. I-90 just misses it by 15 miles. We have a really small town with some cool things to do, but not a lot of people coming through to experience them. In the summertime, when the Gorge is up and running on the weekends, we have people coming down and staying at Crescent Bar and staying in those like little river side towns, like Sunland.

Chelsea Putnam:
They’re not towns they’re like basically towns. Sunland and coming to Cave B and coming out here to do stuff like, “Oh, let’s check out this random lavender farm and cruise into Quincy and get something to eat.” So, we have this really cool rotation of more touristy people, but feeding our economy in a different way than we get the other months of the year.

Dillon Honcoop:
Yeah. Who’s the best show at the Gorge?

Chelsea Putnam:
There’s rotation, but watershed’s always fun as a whole, just as a whole experience. Even if it’s not my favorite person playing, it’s the atmosphere. That’s pretty cool. The best show I’ve seen there was … Well, who am I thinking of? Have you ever heard of Shovels & Rope?

Dillon Honcoop:
No, I haven’t.

Chelsea Putnam:
They’re newer-ish. They played. Kings of Leon was really good. Let’s see. There’s some that I only remember part of.

Dillon Honcoop:
I won’t ask.

Chelsea Putnam:
I went home early. I have not honestly seen a bad show there.

Dillon Honcoop:
Dave Matthews is famous for playing. Does he do in there every year still?

Chelsea Putnam:
Every year. There was one year he didn’t, but he came back from retirement or whatever.

Dillon Honcoop:
Is it like his favorite place to do a show?

Chelsea Putnam:
He’ll like rent out the entire Cave B area just for him and his crew and his family.

Dillon Honcoop:
Cave B is like a little resort?

Chelsea Putnam:
Yeah. It’s a winery that’s grown over the years. Interestingly enough, Cave B originally owned by a surgeon and his wife. They had the original stage where the Gorge Amphitheater is now. They had their Cave B winery and then they had the stage where it was so small, but they would have people come and then they got bought out by Live Nation or whatever. I think it was Live Nation or maybe there was a company before Live Nation. And then it grew to what it is now. There’s a 26,000 people occupancy is huge. And so Cave B sits right next to the Gorge Amphitheater, still is just separated by a chain link fence. And they have an in where there’s a nice fancy restaurant. Then they have all these yachts out there looking out on the Gorge. They have these cliff houses and now they have in that area, it’s not owned by Cave B.

Chelsea Putnam:
Also, they have a winery with a tasting room, really good wine. And it’s gone through ownership changes where actually it’s now separated the winery is separate from the in now whereas it didn’t use to be, but they have these kind of tiny houses, not really tiny houses. They’re just a really smaller version of a modern looking apartment. And they’re all separated. And they’re just separated probably by, I don’t know, 20, 30 feet. And there’s a few of them out there. People have bought in them and rent them out on Airbnb for people going to the concert. It’s kind of turned into this little Villa resort thing.

Dillon Honcoop:
Yeah. I think I’ve looked out in that direction at a concert, but not like, “What is that over there?”

Chelsea Putnam:
One a lot of those things are kind of hidden is, kind of hilly or whatever. And you have to drive down in it to really, to really get it.

Dillon Honcoop:
So many people have been right here in your neighborhood basically.

Chelsea Putnam:
Don’t go anywhere other than Cave B and the Gorge.

Dillon Honcoop:
That’s crazy. What’s on your a playlist right now. What are you listening to these days?

Chelsea Putnam:
Good question. I’m on this kick. I listen to Pandora a lot and I go between podcasts and music. And when I start feeling a little like weird, I’m like, “Oh, I just need to listen to some music.” So I have my two favorite is Jack Johnson in Pandora station, which plays some really good upbeat stuff I like to listen to when I’m in the studio. I have a highly suspect, which is a little harder. And I like to listen and like scream sing along in my car or in the shower or whatever. And then actually a third one being when I’m just like chilling Iron & Wine. Have you heard of that?

Dillon Honcoop:
Oh yeah.

Chelsea Putnam:
I love, love, love them. And no matter what mood I’m in, I can turn them on. And the whole station’s good.

Dillon Honcoop:
Very chill.

Chelsea Putnam:
Yeah. We’ve got like a chill middle of the road unlike super hard.

Dillon Honcoop:
So, you’ve got a lot of tattoos?

Chelsea Putnam:
Oh gosh.

Dillon Honcoop:
How did you get into that?

Chelsea Putnam:
Well, when I was 18 I made some regrettable decisions. Yeah. It wasn’t so much a rebel. I didn’t go out partying or anything. I just went and got tattoos without permission, but I was 18.

Dillon Honcoop:
So, you didn’t need permission?

Chelsea Putnam:
My first one was 18. I got with my sister and it just, I don’t know. I just love putting art on my body. And there’s that weird addicting adrenaline thing that goes along with the pain that people talk about, the pain being addicting or whatever. Yeah, what’s the word? Masochist? I’m not one of those. That’s the word I’m thinking of? I got my first tattoo when I was 18. And then from there I just, I don’t know. I’d get just like a little itch. I was bored and just go to different artists, check out their work and get a tattoo. And as I got older and appreciated it more and also made more money, because tattoos are expensive. I started finding people that did way better work and made my other ones look a little better. But the one funny, not funny, very irresponsible story on one of my tattoos. At PLU, my freshman year, I was dormed with a junior and she had a boyfriend that was a tattoo artist.

Dillon Honcoop:
Oh boy.

Chelsea Putnam:
Yeah.

Dillon Honcoop:
I’m worried about where this is going.

Chelsea Putnam:
It’s not so bad. He played soccer for Wenatchee Fire actually. And my parents still lived in Wenatchee at that time. And so when I drove home, I would take them and they would just carpool with me and to repay me for all that, he was like, “Oh, I’ll give you this awesome tattoo that you’ve been wanting.” And I was like, “Great. Where should we do it?” He said, “Oh, we’ll just do it in the dorm room.” And so we did it in the dorm room. It was fine, he would do his girlfriend’s tattoos in our dorm room too. Definitely breaking a lot of rules. But he was clean about it and it was set up very professionally.

Chelsea Putnam:
However, the caveat to that was that I didn’t know him as well as I thought I did. And he actually had a really bad drug problem. And I don’t know if he was withdrawing or too high or something, but he absolutely did the worst job I’ve ever seen. I stopped him in the middle. I was like, “You can’t keep going. I don’t know what’s wrong with you right now, but this looks horrific.” And over the years, I’ve gotten it kind of covered up.

Dillon Honcoop:
No way.

Chelsea Putnam:
Yeah.

Dillon Honcoop:
How many tattoos do you have?

Chelsea Putnam:
I don’t count anymore because they blend together.

Dillon Honcoop:
You count that as one or three?

Chelsea Putnam:
Yeah, exactly. Exactly. I’ve sat in the chair probably 25 times.

Dillon Honcoop:
Wow. What’s your favorite?

Chelsea Putnam:
My favorite is I have this big piece on my leg and it goes from my knee to my hip and it was about, Oh gosh, this girl that did the ta, we were like best friends at the time it was up in Alaska, just two peas in a pod. And just one of those really cool connections. She’s incredible artists. We sat for 13 hours. I think it was straight. And that was probably the most intense thing I’ve done ever, other than birthing a child. But I would say they’re equal.

Dillon Honcoop:
Really that intense?

Chelsea Putnam:
Yeah. It was interesting experience. That’s my favorite and I think it has a lot to do with, I mean, the art is beautiful, but there was a lot of meaning. Like she drew this original piece for me on a piece of paper and it wasn’t even for a tattoo. She just was like, “I made this for you.” She’s an incredible artist. And I was like, “I’ll make you this sculptural piece, clay artwork if you tattoo that on my leg.”

Dillon Honcoop:
Art trade?

Chelsea Putnam:
Yeah. She tattooed it on my leg. I made her a sculpture and we have a little piece of each other forever and ever. Yeah.

Dillon Honcoop:
What do you tell someone like me who has zero tattoos and is very scared of getting a tattoo?

Chelsea Putnam:
Are you, oh you-

Dillon Honcoop:
I have two things against me. Number one, I’m a total wimp like-

Chelsea Putnam:
With needles or pain?

Dillon Honcoop:
Pain. I’m just total wimp with pain. And secondly, I could never, I think tattoos look cool but I could never commit to something that-

Chelsea Putnam:
That would be my first advice because I’ve-

Dillon Honcoop:
If I could get one for a year or five years even then it would be like, “Okay. Yeah, we can do this.”

Chelsea Putnam:
It’s the commitment thing to a design. I think that would be my biggest piece of advice, especially because I’ve made really spontaneous decisions to get tattoos that have very little meaning, just because it looks cool. And that might be someone’s thing. It’s like, you don’t have to have a meaning. It could just look cool on your body or whatever. But just know that that’s what you want and think about it and think about it again and think about it again, because now that I have, I call it a real job where people see me in the public eye and kids see me and they see my tattoos and they’re like, “Where did you get those Ms. P? Are you in a gang?” Like, “No. Dark.”

Dillon Honcoop:
Well, I used to be more of a thing, but I think it’s getting less and less as more people learn to appreciate the art of tattoos.

Chelsea Putnam:
I think so, yeah. Some are very tasteful for sure. I have some finger tattoos that I can’t necessarily hide super well, some of my rings hide them, but that’s probably the most unprofessional ones that I have. Another piece of advice is consider what you want to do with your life, how you want people to see you. If you want people to look at you and be like, “Sick face tat bro.” Then get your face tat, then do it. You do you. But I don’t know it’s subjective to the person, but if you have any doubt, don’t do it. Actually in my boredom or as some of my stir-craziness, I shouldn’t say boredom, only boring people get bored. In my like being stir-crazy. I have been a millisecond away from getting a tattoo gun and like just training myself to do it.

Dillon Honcoop:
And doing it on yourself?

Chelsea Putnam:
Well, my brother actually volunteered himself as a canvas.

Dillon Honcoop:
Really?

Chelsea Putnam:
I’ve talked to a lot of tattoo artists. You don’t just jump in and start doing it on people. There’s ways, you can train on pig skin or you can train on, I think there’s some melons that even you can like tattoo into and has some consistencies that’s correct.

Dillon Honcoop:
Get a little practice?

Chelsea Putnam:
Yeah. Yeah. I was just thinking, a couple hours tried on some pigskin and then get my brother to lay down for me.

Dillon Honcoop:
You have a brave brother.

Chelsea Putnam:
Oh, I know. Or stupid, I don’t know. Maybe both.

Dillon Honcoop:
What’s been the hardest time on the farm, this whole journey that you’ve been on?

Chelsea Putnam:
The hardest time. It’s all been challenging, which is good. The definitely the lavender farm has been challenging in the sense that the four of us, my mom, my dad, my brother and I work through a lot of ideas together. But we do a good job. It’s not been hard. It’s just been, like I said, challenging. I think the hardest time that we’ve experienced is we had a couple of years ago, three really bad years in a row on the orchards. Crops not great, return not good, just all the components that it really has to the stars have to kind of really aligned to get to turn a really good profit generate revenue, especially when you’re just a small, private farm.

Chelsea Putnam:
We thought we were going to have to sell everything, everything all of it. And the banks wouldn’t loan us any more money because we’ve had multiple bad years. It was really, really frightening to imagine all of it getting sold. Because, well now what do we do?

Dillon Honcoop:
What were you doing during that time to deal with that?

Chelsea Putnam:
Just continue to putter along and work and do the best we can to keep it moving and keep it going. And during that time it was when we were establishing the lavender farm, it wasn’t generating revenue like it does now. We didn’t have weddings out here yet. We didn’t have the Airbnb. We were still trying to dump money into it to make it what it is. We were just like, “Maybe we have to carrying it to the lavender farm too. And my brother and I always got paid though, we always got paid. My dad made sure of that, my mom made sure of that, which is good. Again, always very the rock they are the foundation. They’re providers for sure.

Chelsea Putnam:
Lots of praying on my dad’s end that’s for sure. And my uncle is involved in the farm, my dad’s brother. And so he has a fairly large role on the orchard side of it. Lots of talking, lots of trying to just figure out solutions. That’s more of my dad’s role than us just kind of waiting is waiting to see how the next season turned out. And fortunately right when we thought we were going to have to sell everything … My cat.

Dillon Honcoop:
I can hear the cat.

Chelsea Putnam:
Is it going to show up on here?

Dillon Honcoop:
I don’t know. We’ll have to find out.

Chelsea Putnam:
Right. When we thought we were going to have to sell everything, my dad was like, “One more year. We’re going to give it one more year and give it everything we’ve got. And if it’s another bad year it’s done, we’re done.” And that year we had the best season we’ve ever had. One of the orchards produce the best crop of cherries my dad had seen in the 28 years of farming it. It is unbelievable. Absolutely unbelievable. And it kept us afloat just enough. We had to have the best season of his whole farming career to just barely keep us afloat.

Dillon Honcoop:
Crazy.

Chelsea Putnam:
Yeah, it was crazy and then the year following that we actually had another great year. It just kind of put us one more step up and which is good because this year does not look great.

Dillon Honcoop:
I remember a year or two, one year in specific when I was a kid, I was like, “We’re not sure if we’re going to survive.” I remember my dad had to let go of the rest of his crew and was like, “Okay, we as a family, we’re just going to do the rest of the harvest ourselves.”

Chelsea Putnam:
Wow.

Dillon Honcoop:
That was scary. Because that’s all I had known. Think of like, what are we going to do? Like move into town? That sounded the most depressing thing in the world to me at the time.

Chelsea Putnam:
With all that towny people.

Dillon Honcoop:
Dad would just go to a job. We couldn’t be together on the farm all the time. I don’t know. I think there’s something that people don’t understand about the togetherness of farming with your family.

Chelsea Putnam:
Yeah. Oh yeah. It’s very strengthening because you go through moments like that. It’s not just all the people think, “Oh, you farm apples and cherries. You guys are probably so loaded. You’re so rich.” No, not at all. Not at all. We’re broke and tired. What do your parents do?

Dillon Honcoop:
Well, but then people honestly will say, and this is a little bit harsh, but this is either they’ll say it or they’re thinking it they’ll say, “Well, so why do you do it then?” And that’s the hard part to explain.

Chelsea Putnam:
Yeah, how do you explain that? I kind of think it goes for me and this is how I answer that question. It goes back to what I was saying earlier about that needing new growth and change in my life. It was a beautiful, symbolic, physical way to see that through in my life. It’s kind of like raising a kid almost to, you’re putting something in the ground. You’re nourishing it. You’re loving it. You’re over time growing it into something that will have an end result that people will enjoy, especially berries. Oh my gosh. Right?

Dillon Honcoop:
What they don’t enjoy apples and lavender and cherries?

Chelsea Putnam:
I’m just saying. Yeah, I guess that was more personal. I love berries. I get a little tired of apples and cherries.

Dillon Honcoop:
But you love berries.

Chelsea Putnam:
I love berries.

Dillon Honcoop:
Don’t like apples or cherries.

Chelsea Putnam:
I do like apples and cherries and so TMI probably. But I have like an iron train got to cherries. Some people can’t eat a whole lot. I can eat them all, all day long.

Dillon Honcoop:
Yes. I endorse this. I do love cherries. It’s just interesting that you say that, because you say, “Oh, I love berries, raspberries in particular, which my dad grows I’m a huge fan of.

Chelsea Putnam:
You’ve just been around them too much. Huh?

Dillon Honcoop:
Like smell is, everyone else likes it. And to me it just smells like work. It smells like, “Okay, this smells like harvest.” Which, I mean, it has its own like good memories associated with it, but not like I want to eat that. I can’t explain it beyond that.

Chelsea Putnam:
I will not pay for apples and cherries in the store. I won’t, unless my son really wants apples, but also and I’m sure you understand this too. Your standard of seeing that produce in the stores on their shelves. It’s like, “What? Those cherries are 899 a pound and they’re like being cherries and they’re tiny and they’re kind of wrinkly. I’ll get some tomorrow at harvest.”

Dillon Honcoop:
Yeah. I see berries in a plastic clam shell in December and they’re pale and they’re from South America. And it’s like, “Why?”

Chelsea Putnam:
You’re like $10.

Dillon Honcoop:
Yeah, totally. Expensive.

Chelsea Putnam:
But that, I think that’s a component that we’re really lucky to have growing up. Producing those things is we get to experience that produce in its most highest quality form right off the tree. There’s nothing better. And once you pass through and get the stuff, that’s good for the stores and all … I don’t know about berries. You know how much fruit is left on those trees at the end of the season? It’s a devastating amount. I just want to pick it all and take it to all the food banks.

Dillon Honcoop:
Why is it left behind?

Chelsea Putnam:
Not good enough. “Not good enough.” It’s not up to standard. Now, our consumers are so picky, so picky that is a Granny Smith apple, that when you look at a Granny Smith apple on a store general public views of Granny Smith apple is a nice, vibrant green with some speckles on it, but there shouldn’t be any pink or yellow. When we’re delivering to our warehouses, our packing sheds, if it has a spot of discoloration, any color other than green they throw it out because the consumer doesn’t want that. But what people don’t understand is those spots of color are from where it sat in the sun and soaked and formed more sugars than the rest of those apples and they taste better. Oh, I could get on a so box about that.

Dillon Honcoop:
But this is kind of like the ugly produce movement. Right. Isn’t that kind of a growing thing?

Chelsea Putnam:
Yes, and I’m so happy for that. I like that movement. I used to grow a lot of produce out here actually and sell it at farmer’s markets and to the restaurant at Cave B. Oh my gosh, so much work, very little return. And it was just me doing it on an acre of land.

Dillon Honcoop:
Like, what would you grow?

Chelsea Putnam:
Anything I could. And I just really wanted to see what would grow out here and how I could farm it and organically to. I learned a lot trial and error. But stuff that grows really well out here; Cucumbers, lemon cucumbers, tomatoes broccoli will not grow out here. We have some insects that are attracted from other circles and crops and maybe even the trees around us that would just demolish any kind of cauliflower or broccoli before it could even come up. Eggplant grows really well out here. Let’s see, lettuces grow very well out here. Any leafy greens really. I got to really trial and error that and gain this appreciation for the ugly produce movement.

Dillon Honcoop:
You had been involved with the whole farmer’s market thing too, right?

Chelsea Putnam:
Yeah. My closest friend here in town and I started it four years ago.

Dillon Honcoop:
Started what?

Chelsea Putnam:
The farmer’s market. Yeah.

Dillon Honcoop:
Like which one?

Chelsea Putnam:
The only one Quincy’s ever had.

Dillon Honcoop:
So, it’s a Quincy-

Chelsea Putnam:
Quincy farmer’s market.

Dillon Honcoop:
Tell me about it. How did you do it?

Chelsea Putnam:
Oh my gosh. In fact, we have some evolving changes that are about to occur with that too, that I’m very excited about. Interestingly enough, the heart of one of the most thriving agriculture towns in our state, there was no farmer’s market. And when I first moved here, I was like, “Why hasn’t anyone tried to do this?” There’s been talk about it. And some people that are like, “That’d be cool. I’m going to do that one day.” Well, I was at a school district event and I met my friend who’s around my age and my mom was like, “Hey, I know you want to start a farmer’s market. Meet my daughter, this Chelsea, she wants to do one too.” And then we’ve been inseparable ever since. And it was quite the process and we wanted to do it right. We approached city council said, “Here’s our presentation. Here’s our plan. Do we have your approval? We want to use one of your parks.”

Chelsea Putnam:
We went around. Obviously got their approval. We went around asking for sponsorship from the businesses in town. And we raised about $15,000 from the business of supporting us and being what we call charter members. And in six months from meeting each other and talking, we started the farmer’s market. And we started out with 12 vendors, nothing big, pretty small. And we had some entertainment at the park. And then the next year we had a top amount of 24 vendors. And then the year after that, we had up to like 42 on one of our markets vendors from all over only selling handmade or home grown, no commercial stuff. And this year is looking like there’s going to be a lot of big changes because the parks are closed and the city doesn’t want us to be at the park if they’re not allowing the public to be there.

Chelsea Putnam:
It looks hypocritical, which I agree. Now, we’re looking at kind of redesigning the market and relocating it to a separate section in the city, which we were at a park kind of off. It was a really obscure location. We had a hard time directing people out there. This new move would bring business to the local businesses on the main street in Quincy. It would be on the oldest street in town where my apartment is actually 1906 building. And some restaurants, a winery, a catering business, a sandwich shop. It would be on a street with all of that and space enough for families to play in the grass areas, sit and hang out, have music. And the whole street would accommodate up to like 48 vendors, very comfortably with social distancing.

Dillon Honcoop:
Because that was the whole issue. Even like in Seattle, following the farmer’s markets there, they were closed for a while and people were like, “Well, if the grocery store is open, why not the farmer’s market?”

Chelsea Putnam:
Oh, yeah. I have lots of feelings about it too. And all this essential vendors stuff like there’s a list of essential businesses I have to turn down some of my most loyal vendors that have been with us from day one, because they’re not “Essential.”

Dillon Honcoop:
Because why they’re growing something different?

Chelsea Putnam:
No, because they’re crafting certain things that aren’t essential, but I’m like, “Hey, can you bake some cookies real quick? Because he can sell food.” Obviously.

Dillon Honcoop:
It’s about food? Food has to be the thing?

Chelsea Putnam:
Food can be sold, especially obviously produce and then we can have a home improvement/home decor, which is interesting because that kind of incorporates some of our crafters. They make stuff to decorate your home or improve it.

Dillon Honcoop:
Crazy. Maybe I can see home improvement, but home decor is that really essential?

Chelsea Putnam:
Lowe’s and home Depot are open.

Dillon Honcoop:
Right.

Chelsea Putnam:
Mm-hmm (affirmative). And health and sanitation. People that make soap, our farm can be there. Yeah.

Dillon Honcoop:
Interesting.

Chelsea Putnam:
It’s very interesting. It’s so wishy-washy.

Dillon Honcoop:
So, what’s the future for you?

Chelsea Putnam:
The future for me, I would like to stay close to this area so I can keep being involved in the farms. I’ll never leave the farms, but I would like to go back to the Wenatchee Valley and live there. I would like to teach there in one of the school districts over there. I just, I love the Valley. I love the area. I love Quincy too. Like my heart will always have a place here. Or I have a place in my heart for Quincy. I would like to, I am going to get my master’s degree this summer and it’s like an online program, so it’s not affected by this COVID crisis, thanks goodness.

Chelsea Putnam:
That’ll just get me more established, in the education system. And then I’d like to eventually once Mike’s grown up and I mean, he’s almost eight, so in 10 years I would love to go get my MFA like I planned be a college professor.

Dillon Honcoop:
Awesome.

Chelsea Putnam:
Yeah. And so as you can see with all the things that I have a lot of, I like a lot of irons in the fire. I really like to stay busy and engaged and challenged. It’s a downfall sometimes. Because then I really spread myself really thin. I don’t believe that we can multitask. There’s only half- assing. And so I can tend to get a little dense sometimes. I would like to cut back on some of my involvement in things and really what I see for myself is teaching maybe even at central, because it’s so close and farming here.

Dillon Honcoop:
Awesome. Thank you so much.

Announcer:
This is the Real Food Real People podcast. These are the stories of the people who grow your food.

Dillon Honcoop:
I love that that cat interrupted us at one point in that interview. And I actually, if you didn’t catch it on our Instagram, I shared that as kind of a sneak preview to this episode, make sure to follow us for more content like that. Sneak previews, behind the scenes stuff. We’re going to work on getting more pictures and info of the guests we have and the stuff that’s going on behind the scenes with the podcast.

Dillon Honcoop:
This is the Real Food Real People podcast. I’m Dillon Honcoop, super glad that you’re subscribed and you’re plugged into what we’re doing here to share the real stories of the people who grow our incredible food here in Washington State.We think it’s just so important to know who your food is coming from. Again. Subscribe, follow us on Instagram, Facebook and check out realfoodrealpeople.org, and also give a big thank you to our sponsors.

Announcer:
The Real Food Real People podcast is sponsored in part by Safe Family Farming, giving a voice to Washington’s farm families. Find them online at safefamilyfarming.org and by dairy farmers of Washington supporting Washington dairy farmers, connecting consumers to agriculture and inspiring the desire for local dairy. Find out more at wadairy.org.

Krista Stauffer | #024 05/25/2020

She didn't grow up around farming, and never expected to run a farm herself. But Krista Stauffer is now a widely-followed farmer and blogger from northeast Washington who is passionate about showing the truth about farming.

Transcript

Krista Stauffer:
Honestly, didn’t really care for him at first.

Dillon Honcoop:
Really?

Krista Stauffer:
Yeah. He was so cocky. He’s so cocky, and all the girls are like, “Oh, he’s so cute.” And I’m like, “He’s a jerk.”

Announcer:
This is the Real Food Real People Podcast.

Dillon Honcoop:
Everybody knows that Washington is really famous for its apples. But it should also be famous for its cheese, and for its butter, and cream, and you name it because dairy is the second biggest crop, I guess if you want to call it that, that that Washington farmers produce. And so, when you eat that delicious cheese, oh my goodness, for instance, cheese, there’re so many awesome artisan local cheese producers, cheese makers here in Washington in the last several years.

Dillon Honcoop:
It’s really turning into a cool thing, but lots of other dairy products too. When you’re eating those things, you want to know, okay, who is the person behind this? Who was making this essentially? And how did they care for those animals, and what was their farm like? We get to know a little bit this week about Krista Stauffer. And she and her husband have a small family dairy farm in the northeast corner of Washington State.

Dillon Honcoop:
We get to hear her whole story, and how she came from no farming background, and got involved in farming, and now loves it, and is actually very well known for her blog. And she talks about that blog, and how she wishes she would have given the blog a different name, but how much success she’s had. It’s a really cool conversation this week with Krista Stauffer. So, thank you for being here and joining me. I’m Dillon Honcoop.

Dillon Honcoop:
And this whole podcast is really documenting my continuing journey around wine Washington State to get to know the actual farmers, the people producing the food that we eat here. So, enjoy this conversation with Krista Stauffer, and this chance to get to know a bit better the people producing the dairy products that we eat here in Washington.

Dillon Honcoop:
So, you guys, you and your husband have a farm. It’s old school, as far as I could… it’s the small family farm, you guys do most everything yourselves, and explain what the farm is like.

Krista Stauffer:
We are very much old school. So, currently, we milk 200 cows. Just my husband, myself, and we have five kids. And we do have two part-time employees that help us because we do like to try to get off the farm every once in a while. Our three oldest kids are very active in the farm, our oldest two our calf care specialists as we like to call them. So, they’re out there every day.

Krista Stauffer:
One of them goes out in the morning. One of them goes out at night. They’re feeding calves, bedding calves, taking care of newborn calves, taking care of sick calves, anything that needs to be done, those who are doing it. And then, our middle child who is eight, he is out there milking cows, pushing cows, raking stalls, getting all the manure out of the stalls, bossing people around, doing all that stuff.

Krista Stauffer:
So, yes, we are very old school in the fact that we are the main caretakers of the animals, and so are our children, and as far as old school goes, so as our buildings, our equipment, you name it, it’s all old school.

Dillon Honcoop:
That reminds me of my childhood. Both my grandpa’s farms are a bit smaller yet than that, but that was what I did. I grew up on a red raspberry farm, but my grandparents had a dairy farm right down the road. My other grandparent is like a mile away. So yeah, feeding calves. That’s what I did when I was your kid’s age, all the time. Mixing up milk replacer, and bottle feeding the new ones, and all that fiddling around, dumping hay out of the hay mill.

Krista Stauffer:
Yeah. They do a great job. I would actually trust my kids more than I would trust most adults that showed up on our farm. They pay attention. They’re doing it the right way, the way they were trained to do it, and they’re invested in it because they know that if that animal gets sick, and it’s their fault, ultimately, the animal’s life could be in their hands type of a situation.

Krista Stauffer:
And they also know that they also want to take over someday, or be involved to some extent, and they have to do a good job in order for us to get there. So, they’re very invested, and they know what their job is, and how important it is.

Dillon Honcoop:
So, you mentioned earlier you like to be able to get off the farm sometimes.

Krista Stauffer:
Yes.

Dillon Honcoop:
Realistically, how often does that actually happen?

Krista Stauffer:
Oh, well, this year, it’s not going to happen at all.

Dillon Honcoop:
Really?

Krista Stauffer:
No, I don’t think we’re going to be able to leave at all with everything going on, and just having to buckle down, and cut costs, and be really responsible about our funds even more so than we have in the past. But mostly, when we get off the farm, it has to do with our three older children.

Krista Stauffer:
They’re very active, they have Irish dance, wrestling, basketball, you name it, they are involved, 4-H. So, that’s mostly where we have our little get off the farm moments is to go and support them. And they do a lot on the farm. They do a lot for our family. So, we try to make sure that they get to do their things as well.

Dillon Honcoop:
So, you just like, not even go into town at all, or how often-

Krista Stauffer:
Oh, I go to town, I’ll even just have moments where I’m like, “Okay, Brandon, watch the kids. I’m going somewhere.” Or we’ll just look at each other, and we’re like, we need Arby’s, and Arby’s is like an hour drive, and we’ll just go drive to Spokane, and go get Arby’s just to get out of here. But we do try to occasionally go back to Whatcom County to see family, and we actually haven’t done that for a couple years.

Krista Stauffer:
And I think we’ll probably be doing that here when everything opens back up to go attended grandma’s funeral. She passed away recently. With everything going on, we haven’t been able to do anything like that. So, we try to get off the farm, but mostly, that just entails going and supporting our kids in their activities.

Dillon Honcoop:
Well, sadly, not the only effect of this Coronavirus pandemic for you guys, right?

Krista Stauffer:
Yes.

Dillon Honcoop:
Explain what this has done to your world.

Krista Stauffer:
Yeah. It turned our world upside down when this first came about. We’ll just go back to last year, we took on some pretty big projects, made some pretty big moves. We bought another farm to have more control over our own feed supply. We put in a big large manure storage tank to be more efficient, have more storage, become more environmentally friendly, try to do as much as we can there.

Krista Stauffer:
And just some other upgrades that were really necessary after buying the farm, and we had a lot going on, and we were feeling very good about where we were in the things we’re doing. And we knew that this year was going to be a really good year for milk prices. It was looking great. And we were looking to make some money, and make some more upgrades, changes, things like that.

Krista Stauffer:
And when this all hit or shortly after it hit, the futures of the milk prices just crashed. And we just were like, “Oh my gosh,” I for one had just had maybe like a little mini meltdown, and was like, “We’re all going to die.” And my husband is like, “Oh, no, no, the eternal optimist is we’re going to get through this, we’ll figure it out.”

Krista Stauffer:
And then even then, as it progressed, and the prices weren’t looking like it was going to come back, and it was looking like these stay-at-home orders, and restaurants being closed. We’re going to be a lot longer than we were expecting. He then also, started being like, “Uh, maybe we’re all going to die.”

Krista Stauffer:
And so, it’s been rough, but we’ve gotten creative, we’ve done some things to help push us through, and I think we’re going to be fine. I think we’re going to do just fine. I think we’re going to come out on the other side of this, and look back and be like, “Whoa, that was hard, but we did it.”

Dillon Honcoop:
Well, that’s good to hear. Because last time I talked with you, I remember you were feeling like, “I don’t know if we’re going to be able to keep going.”

Krista Stauffer:
Yeah. And I didn’t feel like that. And we’re seeing right now with the different states opening, different phases, things like that. We’re seeing future prices start to go up. So, we’re a little bit more optimistic that milk prices, even if they just went up $1 or $2 would be very helpful for us. We’ve worked really hard on what it costs to produce the milk, and we’ve changed a whole lot of things with our feed rations.

Krista Stauffer:
We’ve sold some extra heifers as backyard cows, we’ve been selling cow manure, we have been so creative on all the different things that we can do to make this work. And we were very fortunate to get the PPP, the protection program for the payroll, and different things like that, just putting all these different things in place. We’re not quitters. We’re not going to roll over and just take it. We’re going to fight to the very end.

Dillon Honcoop:
Wow, with as tough as things have been in dairy for the past several years, survival of the fittest, you couldn’t have made it to this point if you weren’t already wired that way.

Krista Stauffer:
Exactly, exactly. And when we started, we had low milk prices, lower than they are right now. That’s when we started. But we also didn’t have debt, or anything like we didn’t have a new foreign payment, or a second foreign payment, or we didn’t just complete a large project. So, going into lower milk prices are going to depend if you’re going to come out on the other side based on how you’re set up going into those low prices so, yeah.

Dillon Honcoop:
You say if prices could go up $1 or $2, but you’re not talking about $1 or $2 on that jug of milk that people buy at the store?

Krista Stauffer:
No, no, no. We get paid per 100 pounds a milk, it’s called up 100 weight of milk and we get paid. If we could get just $1 or $2 more per 100 pounds a milk, it would definitely help us with our feed costs, our normal cost of business. Just to get us to the other side of this, we just need just a little bit more, just a little bit more to be able to pay for that feed, to keep that truck coming, to keep the fuel, and the tractors to get through our first cutting of feed for the cows, things like that.

Krista Stauffer:
So, just a little bit more on that end of it. Definitely, not on the per gallon price that you see in the store.

Dillon Honcoop:
Yeah. Which is there much of a connection even between those prices?

Krista Stauffer:
No. It’s very complex. From how farmers are paid, and what you see in the store. Because, for example, you go into Walmart, and you buy that great value jug of milk. Well, that milk is being bought by Walmart through a cooperative, for example, Dairygold. They buy that, and they buy it in bulk. So, they get it at a set rate of whatever for that milk.

Krista Stauffer:
And once they purchase that milk, they can do whatever they want with that price in the state of Washington. They can mark it up to what they want. They can drop it down. They do a thing called what’s a loss leader. So, what they’ll do is some places some states, they will allow them to drop it down, like you’ll see 99 cents.

Krista Stauffer:
And what that store is doing is they’re trying to get people to come in, and buy that staple product, and in the process, they’re going to make that money up somewhere else. You don’t really see that here in Washington. I honestly can’t recall if that’s even legal in the State of Washington because I know some states do not allow that.

Krista Stauffer:
But yeah, once they buy that milk, they can do what they want to do. And then, all that profit goes in their pockets, not unnecessarily into the farmers because they’ve already purchased it at a bulk rate discount and amount.

Dillon Honcoop:
Yeah. Well, and I don’t know exactly where prices are at right now, as far as what farmers get. But I know in the last few years with prices being really low at times, there are times when farmers are getting what, a few pennies out of a jug of milk, out of a couple of dimes, maybe?

Krista Stauffer:
Yeah. I played around with the numbers last year, and I don’t honestly recall what it was. But it was definitely way less than $1. I think it was in the 45 cents, 50 cents, something like that as what we get out of that. And that’s going to, of course, depend on what the price the farmers getting at the time, and what the store selling it for. But yeah, it’s not very much at all.

Krista Stauffer:
There’s a whole lot of people from the time the milk leaves the farm to when it gets on that grocery shelf that have their hand out in the middle of that, have to make money, truckers, processors, marketing, all of that. Even the grocery store workers, everybody’s all getting paid somewhere along lines.

Dillon Honcoop:
What is it like knowing that you’re making food, growing food, whatever you want to call it, farming milk, essentially, for other people to eat, drink, whatever?

Krista Stauffer:
Honestly, I think it just depends on the day. Some days I’m like, “Oh my gosh, this is so awesome. We’re playing such a small part in this big huge picture of feeding people.” And then other days, when I’m grumpy, I’m just like, “Yeah, no, this isn’t worth it. And then, nobody cares. Nobody likes us. Poor me.”

Krista Stauffer:
But it is really cool to know that what we do not only gets to benefit our family, and our children, and we get to do what we love to do, and raise our family doing this, that it benefits other people, and especially other people in our communities that buy our products, or benefit from us doing business within the community.

Dillon Honcoop:
Talk about your cows, or where your milk comes from. Do you guys have Jersey?

Krista Stauffer:
We have everything now.

Dillon Honcoop:
Really?

Krista Stauffer:
Yeah. So, we started out with Holsteins, and then Jersey-Holstein crosses, and-

Dillon Honcoop:
Holsteins being the black and white-

Krista Stauffer:
Black and white. Yeah. And then, we had some Jerseys along the way, but like the Jersey-Holstein crosses are going to be more black, and more colorful, and unique that way. But along the way, I was begging my husband for some Brown Swiss, and he’s like, “Absolutely no, not having Brown Swiss in our herd.”

Krista Stauffer:
And we went to buy cows, gosh, maybe five years ago, and we went to this farm where they breed Brown Swiss and Jersey crosses, and I talked him into bring in a few of those home. And since then, we have been crossbreeding. We have been cross breeding our Holsteins to Brown Swiss.

Krista Stauffer:
We have been crossbreeding our Jerseys to Brown Swiss, and then obviously, our Jersey-Holstein crosses to Brown Swiss. So, we have been mixing it up a bit, and the calves, and the heifers are just absolutely beautiful, and I cannot wait to see them as milk cows in our herd.

Dillon Honcoop:
Why Brown Swiss? Why are they so great?

Krista Stauffer:
Well, in the beginning, I was mostly concerned about cute cows, not necessarily what he did far as production, or if they even could get bred, things that are important to business of a dairy farm. But I just always loved to look at them, and we actually had a fellow farmer. He since has gone out of business right up the road from us that had a beautiful Holstein and Brown Swiss cross that they would always bring to the fair.

Krista Stauffer:
And I just love that thing, and I just knew that I had to have something like that in my herd, and my husband is like, “Brown Swiss are dumb. We’re not having those.” And I’m like, “no, they’re so cute. We need them.” And we started breeding jersey into our herd quite a few years ago. And our herd size just started going small.

Krista Stauffer:
The size of animal that we were getting was just too small for what we needed, and calves, and the harsh winters that we have up here just wasn’t a great mix. And when milk prices get low, my husband always says, “You’re a beef farmer.” So, you call all the cows, and those cows get sold, and that goes into hamburger, which you’re going to find in the stores like lean beef type of a thing.

Krista Stauffer:
But you send a Jersey to the sale barn, and you’re not getting anything for it. So, we just knew we needed to go back up in size, and we needed to have an animal that was going to give us a decent amount of milk, but still have great components, and then give us a good beef chuck at the end.

Dillon Honcoop:
Components meaning what?

Krista Stauffer:
Butter fat, protein, higher butter fat, higher protein mix, you get paid better for those particular-

Dillon Honcoop:
So, what’s in the milk is what it’s all about.

Krista Stauffer:
Yes. What’s in the milk, yeah. That’s what we were looking for.

Dillon Honcoop:
Because I know Holsteins are famous for producing a lot of milk. Jerseys are famous for producing really rich milk with lots of butter fat.

Krista Stauffer:
Exactly.

Dillon Honcoop:
What about Brown Swiss?

Krista Stauffer:
They actually are higher in components as well, and then also, higher and milk production. So, I can’t say that I am an expert on Brown Swiss as far as all that goes. Like I said, I just knew that I wanted them because they were cute. But going into it, and now that I’ve really been interested in breeding, and picking up bulls, and looking at all their different details of what makes them so great.

Krista Stauffer:
And I just know that having that cross between that Jersey and Brown Swiss, you’re going to have a higher component than you would just to go in Brown Swiss or Brown Swiss-Holstein, and you’re going to have higher milk production. But ultimately, you’re just going to have a hardier animal.

Krista Stauffer:
And that’s what we really need is we just did want a hardier animal. Milk production is great, but we actually love longevity. We’d rather have a cow for six, seven, eight, nine, 10 years, than have a cow for a couple years, and that’s just our strategy.

Dillon Honcoop:
What are Brown Swiss like personality-wise? I know that Jerseys are famous for being zany, crazy, silly cows.

Krista Stauffer:
Yeah. Jerseys are insane. They can get into everything. They do get into everything. They leak everything.

Dillon Honcoop:
Super friendly.

Krista Stauffer:
They’re super friendly. Holsteins can be too, depending on how you handle them. But they’re dumb. They’re just like do-do, do-do, like high. They’re just not all there. It doesn’t seem like, but Brown Swiss, they’re along the lines of the Jersey, not maybe as much. They’re a cross between the two of those. But when you cross them with a Jersey, that’s basically like you have a Jersey. It doesn’t matter how much Brown Swiss is in there.

Dillon Honcoop:
How much do you work with the cows yourself?

Krista Stauffer:
Oh, that’s going to depend on the season of life here on the farm. We have five kids. So, right now, especially with our older three being older, and wanting to be so active, and basically taking over my primary responsibility on the farm, I’m not out there as much as I used to be. I’ve gone through times where I was out there working side-by-side with my husband dragging kids along same amount of hours as him.

Krista Stauffer:
And I’ve gone to where I haven’t been down there at all, or I’ve had a job off the farm. The last 11 years, we’ve just had so many different scenarios. And it also depends on the type of help we have, if we have good help, if we don’t have any help. But right now, no, I have a two-year-old, and I have a six-month-old, and I-

Dillon Honcoop:
That’s going to keep you busy.

Krista Stauffer:
It keeps me busy. Yes. So, while I am with a nicer weather, definitely getting down there more, especially as she gets a little bit older, the youngest. I’m going to get more involved. We’re looking at maybe throwing me in the chopper this year depending on how that goes. Different truck situations. I fully intend on this summer being back there, as back involved as much as possible because-

Dillon Honcoop:
With an under one-year-old child?

Krista Stauffer:
Yes, yes. Hey, we’ve done it before.

Dillon Honcoop:
That’s intense.

Krista Stauffer:
Yes, yes. I just want to be out there, and be more involved, and sitting in the house is not for me.

Dillon Honcoop:
Well, since I have little kids in my home too, I know how much that outstanding to me that you’re going to be able to be out helping with harvest, you’re saying being in the forage harvester, or chopping grass and stuff.

Krista Stauffer:
That’s the goal.

Dillon Honcoop:
Those are long hours.

Krista Stauffer:
We’ll see how that goes. Actually, thing about where we farm is, we’re not a huge agriculture area. So, maybe where most people see thousands upon thousands of acres or things like that, that they’re harvesting or whatever. We have 20 acres here, 40 acres here. So, we can go out, and go, and do what we need to do in just a few hours, or maybe the day, or break it up here and there.

Krista Stauffer:
It depends on what elevation because between our farm where we dairy and our farm where we have our hay farm is quite a drop, in elevation. So, there’s a lot of different factors to play. We’re not going to be out there 14-hour days chopping.

Dillon Honcoop:
So, do you guys grow all the feed for your animals or?

Krista Stauffer:
No, we do not. We do not have enough land to do that. We’re working on getting there. As like I mentioned before, we purchased a hay farm last year, and we would like to purchase a couple more areas here and there depending on how that works out in the future. But we have some leased land, some different places we rent from other people and no, we’re not where we would need to be, but we’ll get there.

Dillon Honcoop:
So, you grow what, grass and corn for the cows, just grass?

Krista Stauffer:
Nope. We’re mostly alfalfa. We do alfalfa salad, which is fermented alfalfa, and then we do some grass alfalfa, Brandon has got a combination of different things he’s got going on this year that I can’t even keep up with. Basically, the strategy this year is to put as much seed down as possible, and get as much forages, and he doesn’t care what it is. That’s the goal this year.

Dillon Honcoop:
As long as the cows eat it.

Krista Stauffer:
Yeah. They’ll eat it. But we don’t do any corn silage or anything like that.

Dillon Honcoop:
How did you get into this whole farming thing? Because you didn’t grow up on a farm like this, right?

Krista Stauffer:
No, I did not. I grew up here. And I actually remember driving by this very farm as a kid on the bus, or with my parents. And we used to call it the stinky old dairy because there’s a manure pond right next to the road. And honestly, other than the stinky old dairy, never gave it much thought.

Krista Stauffer:
My husband, Brandon, grew up in Whatcom County, and he wanted to start a dairy, and he knew that he would not be able to compete with Barry’s or anything like that, and purchase land over there, or even rent anything over there. Just starting out in 2009 with such low prices, it just wasn’t going to happen.

Krista Stauffer:
So, he has a relative over in our area that said, “Hey, there’s this old dairy that you might be able to rent,” and everything fell into place. So, he moved over here in May 2009. And we met a couple months later at the local feed store, and just been together ever since.

Dillon Honcoop:
What were you doing at the feed store? I

Krista Stauffer:
I was working there.

Dillon Honcoop:
Oh, really?

Krista Stauffer:
Yeah. I actually just had recently become a single mom, and needed a job, and they had an opening, and I didn’t know anything about anything that have to do with farming or agriculture. And I had to learn so much stuff, and fumble my way through the interview honestly, pretending I knew what I was talking about because I just needed a job so bad. But I met Brandon at the feed store. Honestly, didn’t really care for him at first. He was-

Dillon Honcoop:
Really?

Krista Stauffer:
Yeah. He was so cocky. He’s so cocky. And all the girls are like, “Oh, he’s so cute.” And I’m like, “He’s a jerk.” But yeah, we started-

Dillon Honcoop:
I thought girls like the bad boy, the cocky guy.

Krista Stauffer:
Not me, I had my fill. I was like, No, thank you, no more.” I just am going to take care of my daughter, I don’t need none of this in my life, and just got to know him, and actually tried to set one of my friends up with him. And obviously, that didn’t work out, and just got to know him over the summer, and I was just amazed at how hard working he was, and motivated, and he invited me out to bring my daughter to see the calves.

Krista Stauffer:
He’s like, “She would just love these baby calves, you should bring her out to see them.” And I guess I just instantly like, I don’t want to say instantly fell in love with him because we had to work, we had to work really hard on our marriage, and our relationship. And especially, through hard years of farming, but just seeing how amazing he was with her, and she showing her around the farm.

Krista Stauffer:
And just seeing how hard working he was, and motivated, and just all that cockiness. I’m like, “Well, no wonder how you’re here so cocky because you’re cool.” So, that’s how I got into it. I met him at the feed store, and it just went from there.

Dillon Honcoop:
Do you think maybe sometimes it’s better that way, or is it just like the sweep you off your feet thing, where you have to work at it?

Krista Stauffer:
Absolutely. Like I said, I had just recently become a single mom, and I did the whole sweep you off your feet thing, and it doesn’t always work out. And sometimes it leaves you in a rough spot. And I think meeting somebody, and starting a relationship that you don’t instantly like, this is the man of my dreams or anything like that, having to work at it, and having to really try to get to know each other, and work through some hard stuff together.

Krista Stauffer:
Because we had both come out of situations where we had to work together, and I think it makes you appreciate each other more. And it makes you be able to go through things like we’re going through right now with everything, with this low milk prices, and these hard times. It makes you glide through it together. I don’t know how to really explain it. It just makes you appreciate it more.

Dillon Honcoop:
You don’t have those expectations that everything is just going to be fun all the time.

Krista Stauffer:
And sometimes when you’ve been hurt before, it makes you appreciate people, and it makes you maybe want to fight a little bit harder, things like that. So, that was a lot more personal than I think. Not what we’re going to get into.

Dillon Honcoop:
Well, that’s all good. So, before you met him, where did you see your life going growing up? Did you have another plan or?

Krista Stauffer:
Growing up, I always wanted to be a teacher. And then, as things progressed and life had its changes, I just wanted to be in some career that was possibly in the city, like I had interest in being a legal assistant. I had worked in the insurance industry. I’d work in a bank, moved my way up through there a little bit. And I just really liked being in that setting. I liked being in town. I don’t know. I just liked being in the office setting, I guess. So, when I met him, being on a farm never even crossed my mind growing up either or anything. I don’t even know. It was just-

Dillon Honcoop:
But now-

Krista Stauffer:
Yes. I love it. I love it. And it’s so surprising. Even my friends and family, especially my relatives, my aunts and they’re like, to this day, it’s like, “Come on, guys. I’ve been here for almost 11 years, and I’m totally rocking it.” You think they would be like, but no, they’re like, “Oh, it just feels so surprising that you ended up on a farm. We just never thought we’d see you on a farm.” But yeah, so no, nobody expected me to be here. I didn’t expect me to be here, but I’m so glad, and I’m even more so that I get to raise my kids on the farm. Jealous of them.

Dillon Honcoop:
So, is that the number one thing? If you had to pick your favorite thing of doing the farm life, it’s being together with your family all the time?

Krista Stauffer:
Absolutely. Yeah, absolutely. I love being with my husband. I love having our kids around every day, even all day, and it’s not always easy. And there’s days where we all want to strangle each other or whatever, but it’s amazing, and I just love having them home. We homeschool, we decided to homeschool this year, and it just has brought our family so much closer together.

Krista Stauffer:
And we have some of the most awesome bonds between our kids, and we do extracurricular activities. They’re doing things off the farm. So, it’s not like they’re just here doing just our thing. But no, I think that is absolutely the number one, is just having my kids and my husband together all the time, working together for the same goal. It’s amazing.

Dillon Honcoop:
Some people have never experienced that until just now with this whole COVID thing.

Krista Stauffer:
It’s so different. It’s so different. I keep telling all my friends, we decided to homeschool this year. And there’re so many parents that have their kids home right now. And they’re just struggling, and I just want to tell them that it’s not the same as homeschool. It’s not the same as making the decision for yourself, and planning for it, and having everything set up for you.

Krista Stauffer:
And everybody else is in crisis mode. And we’re just still chugging along because we had already made that decision. We made it for ourselves. We’re still doing the same curriculum, and the same thing every day that we normally have. It’s totally different.

Dillon Honcoop:
So, you guys really haven’t had to change much of anything?

Krista Stauffer:
No. The only thing that’s really changed is just the kids having all their stuff cancelled. And that, I will be honest, at the beginning, it was like, “Thank God, I don’t have to drive somewhere tonight,” every night going one way or another and-

Dillon Honcoop:
The soccer mom thing?

Krista Stauffer:
Totally, totally, totally. And we live in an area where we have three different towns, and they have activities in three different towns. So, there’s some nights I’m going to multiple towns. So, it’s been really nice to have that break, and reconnect, and get our schedules, like eating dinner together again, and things like that. And I’m just looking forward trying to figure out how to continue that when everything starts back up. But yeah, no, it’s not the same as what everybody else’s experience. I just know that for a fact.

Dillon Honcoop:
Yeah. Well, in some ways, it is the same. They’ve just never experienced it before.

Krista Stauffer:
True, true.

Dillon Honcoop:
This is the normal for you guys, togetherness.

Krista Stauffer:
Yeah. True, true, true.

Dillon Honcoop:
Well, and really, that’s what I’ve said about my family a bit too. I grew up that way on a farm, and we’re doing that even though I’m not really farming anything. I do live on my grandparent’s old farm, and we’re just doing the… granted, we have little kids. But yeah, it’s just like, “Hey, everyone is self-isolating, and they don’t know what to do with themselves.” Yeah. We’ve been bummed that well, we can’t ever go out to eat or shop at some stores where we might want certain things, but other than that, it’s been business as usual.

Krista Stauffer:
Yeah. That’s pretty much where we’ve been as well.

Dillon Honcoop:
So, that’s cool, even though some people may be here deciding they don’t like the whole togetherness thing right now.

Krista Stauffer:
Yeah. I can imagine. And especially, just having the stress of either having to try to work from home, and having your kids be at home, or some schools are trying their best, but they maybe don’t have it quite figured out yet. And so, there’s a lot of families that are really struggling through some stuff. And I really feel for them, honestly.

Dillon Honcoop:
What’s your advice to them, since you have a lot more experience that, “Hey, the whole family is here almost all the time thing?” How do you survive some of those times when things get crazy? Because they do, right?

Krista Stauffer:
Kick them out in the backyard and lock the door. That’s what I’d do. Do not come back in this house until I come and get you. You think I’m joking? I’m not.

Dillon Honcoop:
No.

Krista Stauffer:
Kick them outside. Sometimes I think we overthink all the stuff that they’re supposed to do, especially education-wise. Read a book with them. Teach them some life lessons. There’re so many kids that don’t know how to cook. They don’t know how to do their own laundry.

Krista Stauffer:
They don’t know how to take care of themselves. Take this as an opportunity to teach them how to eventually go out in the world, and take care of themselves, and reading, reading is so important. Just read a book with them. There’s so much benefit to that. Something I’ve learned a lot over the last year is how important reading with your kids is.

Dillon Honcoop:
Yeah. So, a while back, you started blogging. How long ago was that? When did you start?

Krista Stauffer:
I did my first blog post, I think, it was November of 2013.

Dillon Honcoop:
And you called it The Farmer’s Wifee.

Krista Stauffer:
Yeah, I did.

Dillon Honcoop:
Explain how did that happen, and how has that gone?

Krista Stauffer:
Well, it was like, you had all these industry people saying you need to tell your story. Get out there and tell your story. You need to have a blog name or whatever. And it should tie into who you are, and I thought, “Well, becoming a farmer’s wife is how I got to where I am now. And it’s what made me who I am as far as being involved on the farm, and meeting him, and things like that.”

Krista Stauffer:
And so, I’ve always thought wifee was cute. And so, I just did The Farmer’s Wifee and honestly, hindsight is 20/20, I probably would have come up with something different. Having known, I didn’t know anybody would listen to me, or even care what I had to say. I had no idea where it would go, or it’s taken me all over the country.

Krista Stauffer:
It’s taken me to all these amazing places, and I’ve met so many amazing people. And I think if I could go back, I would have probably picked something different. But it is what it is. And that’s what people know me by, and so I’m just going to stick with it, and hold my ground. And for all the people that hate the whole term, farmer’s wife, I’m just going to just go with it.

Dillon Honcoop:
What’s it like to be famous?

Krista Stauffer:
I am not famous, not famous at all.

Dillon Honcoop:
Well, your blog is incredibly, widely followed, as well as your social media. And like you said, you’ve traveled across the country with this. What was that like as that developed?

Krista Stauffer:
When everything started to take off, it was crazy, and like a whirlwind. And there was a whole year where I was gone two to three times a month traveling to different things, via speaking engagements, blogger events, just various different things. And it took off so fast. I felt like I just needed to accept everything that came my way because I was like, this is going to be done at any moment.

Krista Stauffer:
The newness is going to wear off, and the reason would be like, yeah, that girl is annoying, or she’s boring, or whatever. And so, I just accepted everything that came along with it. And then, I had to take a step back because it wasn’t stopping. It just kept going. And about a year and a half into it, I was so burnt out.

Krista Stauffer:
I was so tired. I’d go on to all these amazing places, and had this great experience. And even, my husband got to go with me, and do some of the stuff as well, but I just wanted to be home. I just wanted to be home with my kids, and be back on the farm. And so, I just had to take the step back, and I had to learn to start saying no.

Krista Stauffer:
And unfortunately, I felt maybe it was too late that I was too burnt out by then. Because I ended up having to take a much needed almost two-year break, just to get myself back in order, and figure out how I wanted to tell my story. And if I wanted to even continue, and I’m not 100% back in the game, but I feel like lately, I’ve been stepping it up, and trying to get back in into everything, but I don’t know where it’s going to go, or how far it’s going to go.

Dillon Honcoop:
So, telling your story, and it’s called The Farmer’s Wifee still, what’s the web address if people-

Krista Stauffer:
The Farmer’s Wifee, so wifee is W-I-F-E-E.com. And I haven’t been blogging as much as I thought I would be. It’s mostly just through Instagram and Facebook. I would like to start doing videos because the social media platforms are really pushing for videos. And so, I got to try to get comfortable back in front of the camera. It’s not something I really want to do.

Krista Stauffer:
So, just trying to figure out, a lot changes in two years. When you take that time off a lot with social media, it’s constantly changing, constantly evolving. And so, just try to figure out where I fit in to all of this, and what’s the best way to start fresh.

Dillon Honcoop:
When you started, what stuff would you talk about?

Krista Stauffer:
I talk about everything. I talked about all the hard stuff, all the fun stuff. I had so many people upset with me all the time because I would talk about euthanasia, putting an animal down. I would talk about a down cow, a cow that goes down and is unable to stand on their own. I wanted to talk about it all because I was so tired of… it felt like everything was always sugarcoated that everything we did was just like these cows next to these red barns in the middle of a big, grassy field.

Krista Stauffer:
And I wanted everybody to know the truth of how we farmed, and how everybody does it differently, and that it’s okay that we do it differently. And then, it’s not all rainbows and butterflies that there’s a lot of hard days on the farm. So, I felt like maybe that was part of why it took off is because I was just honest about it, and I didn’t sugarcoat it.

Krista Stauffer:
And I said some days suck, and some days are awesome. And we lost this cow, and we lost this set of twins, different scenarios that happened on the farm, and just every day, sharing a little bit of our life, just a little glimpse into it. But I wasn’t sugarcoating it. So, maybe that’s why it took off. Maybe because people wanted to know the truth.

Dillon Honcoop:
But then, not everyone was so nice with that either-

Krista Stauffer:
No, no.

Dillon Honcoop:
… if I recall talking with you about this in the past, things got ugly.

Krista Stauffer:
Yeah. And I was really surprised. So, when I first started, I was still really new to farming, and I was still learning a lot. And I just was so excited about everything I learned, and everything that we were doing that I just wanted to share all that with everybody else. I just thought it was so cool. All the farmers that I met, I just thought the world of them, and how hard they worked, and everything that they did day in and day out.

Krista Stauffer:
And I just thought we’re just this big, huge family, and I’m going to share our story, and I’m going to stand up for farmers, and I was incredibly shocked. Especially, at first when it started to happen, but I got a lot of pushback from farmers. Don’t talk about that. Don’t say this. Don’t do that. You shouldn’t do it this way. You should do it that way.

Krista Stauffer:
And I was just really caught off guard by… and then the stuff, the whispers in the background that ultimately get back to you about what people are saying about you, and things like that. So, yeah, no, people were not nice, and I felt like myself, and other farmers that were being like that online, and being open and honest were getting a lot of blowback because we’re supposed to be painting our industry as this perfect industry, where nothing bad happens, and everything is great, and the sun is always shining, and yeah, that we got a lot of pushback, we got a lot of pushback.

Dillon Honcoop:
You’ve also been attacked really, from the other side of things too, with people who aren’t from the farming world, right?

Krista Stauffer:
Yes. Activists. They’re fabulous. Yeah. I’ve had my share of run-ins with vegan activists on social media, and even a few along the way of environmental activists, but it’s mostly animal rights activists that show their faces, and their tactics are basically what they do is they take a post that goes viral or something like that, and they share it in their groups with thousands or hundreds of thousands of vegans, and basically say, “Hey, go attack this farmer.” That’s how they operate.

Dillon Honcoop:
Really?

Krista Stauffer:
Yeah.

Dillon Honcoop:
What do they say to you then, they start sending you messages?

Krista Stauffer:
Yeah. So, for example, just recently about, I’d say that I know of, five or six other farmers and myself were attacked. And what they were doing is they were sharing our posts in their group, and then having everybody come, and attack our pages, and they’ll say their copy-paste rhetoric from PETA, you kill babies, and you torture animals, and I’m not sure exactly what I’m allowed to say or not on this podcast, and I’m sure you don’t want to know half the stuff that they say.

Dillon Honcoop:
So, vulgar material?

Krista Stauffer:
Very vulgar. Farmers, myself, not recently, but in the past have had my family attacked, or horrific things said about my children, or recently, another dairy farmer had his family attacked, and they said that they hoped their whole entire family died of COVID-19. So, they are very vicious. They are very mean. Ironically, a lot of them are not even from the US, they come from the UK or Australia. So, yeah, they’re pretty vulgar.

Dillon Honcoop:
What do you think they’re trying to do by doing that?

Krista Stauffer:
Their ultimate goal is to end animal agriculture. The way they go about it, I don’t see how they are going to ever further their cause because all these people see how they’re talking to other humans, and the things that they’re saying, the things that they wish upon them, and people are just completely turned off by how they’re doing it.

Krista Stauffer:
But yeah, that’s their ultimate goal is they want our farms to go under, and they don’t want us to be able to have farm animals. So, I think, maybe typing Facebook comments is going to do it. I don’t know. I don’t know the reasoning behind what they do.

Dillon Honcoop:
What kinds of things are they picking on that you do, that you talk about in your social media and on your blog?

Krista Stauffer:
Yeah. So, the number one thing I would say is obviously, taking calves away from the moms. They believe that we should not be separating calves from cows. So, on dairies, we separate cows and calves so we can milk the cows, and then we feed, obviously, the calves are still being cared for. They’re just being cared for separately.

Krista Stauffer:
And ironically, they believe that we take the calves away from their mothers and kill them, when they don’t understand that those calves are the future of our farm, that they have to receive the best care possible. And then, taking care of them is ultimately going to continue our farm. And so, that’s one thing that they really go after, they think that calves and cows should be able to live together.

Dillon Honcoop:
Why can’t they? What’s the problem with that?

Krista Stauffer:
Well, there’s a lot of different things that go into the decision to separate, and the main one, being safety. We’re set up to milk cows twice a day. So, for example, we have 200 cows, we’re going to get those 200 cows up in the morning. So, we would have to go in there and separate 200 calves from 200 cows, and then safely do that with whoever the human is doing that, as well as keep those animals safe in the process.

Krista Stauffer:
In addition, a lot of dairy cows, they just don’t make the best mothers. For some reason, they’re just not as nurturing as you would think they would be. I think that was one of the biggest shocks to me coming onto the farm is I saw beef cows and calves out in the field just like everybody else, and I just assumed that’s how it was. And obviously, if you’re going to milk dairy cows, they’re going to produce more milk than what a calf would need.

Krista Stauffer:
And obviously, it makes sense to separate them so you could milk them, and then use whatever you need for the calf. And I guess the first time on the farm, we had this cow give birth, and I was so excited. I was just like, “The whole new process of life is just great.” And I just remember sitting there going, “Okay, she just dropped this calf on the ground,” and she just walked away. And she just walked away to the feed bunk, this calf is still covered in placenta.

Krista Stauffer:
And she didn’t clean it off. She didn’t do anything. She just walked away. And so, I remember bringing, and going, and grabbing a towel, and getting this calf all cleaned off, and we’re going to take this to the calf barn. And I’m like, “Okay,’ and I just couldn’t believe that she just walked away. Well, we were still dating then. And as I spent more time on the farm, I started seeing that much more.

Krista Stauffer:
And so, yeah, just removing that calf, and there’s times where other cows will try to claim that as theirs, and they just have a lot of concerns of being stepped on. We’ve had calves get stepped on if we didn’t get it out of the pin, quick enough. There’s just a lot of different things.

Dillon Honcoop:
So, you actually have to protect them from their mothers?

Krista Stauffer:
Yeah. You have to protect them from their mothers, if their mothers decide they don’t want to take care of them. You have to protect them from other cows that might step on them being too lovey-dovey on them. And there’s just a lot of different reasons. And I think, honestly, if you put all those reasons aside, and you just look at it, honestly, what is wrong with somebody else taking care of that calf?

Krista Stauffer:
Why does the cow have to take care of that calf? In society, they want to compare humans to animals all the time. But humans raise other people’s babies all the time, and they do a fabulous job. There’re people that can’t have children that adopt. There’re people that adopt just because they can.

Krista Stauffer:
They have people that do foster care. All through society, people are taking care of other people’s babies, or animals, puppies, kittens, you name it. Just because we’re taking care of those calves separately from the cows, doesn’t mean that they’re not well cared for, or that they’re not loved.

Dillon Honcoop:
And then on top of it, you’ve got people who maybe don’t understand all of that.

Krista Stauffer:
Exactly.

Dillon Honcoop:
And they’re opposed to it, which okay, fine, but then they get nasty to you about it.

Krista Stauffer:
For me, there are a lot of things in life that I don’t agree with. There are a lot of people that I don’t have the same opinions on. And there’re some things that I feel very strongly about, but I would never attack that person, or wish harm on them just because I disagree. No matter how serious of the issue I thought it was, there’re some very controversial issues out there that I feel very strongly about.

Krista Stauffer:
But I would never wish harm on somebody. I would never go, and attack them, and call them every name under the sun, or anything like that. So, that’s the part I don’t really understand. Especially, another human being like, how could you do that to another human? I just don’t understand it. I just don’t comprehend how they think that that’s okay.

Dillon Honcoop:
Was all that negative energy a big part of why you burned out? Was it all that?

Krista Stauffer:
Yes, absolutely. Yeah. It just was a combination of doing too much volunteer. I volunteered for a lot of different things. I had volunteer burnout, and then just not always feeling supported by farmers, constantly being attacked by activists. It just was a combination of everything. I just needed to step back and determine what I was willing to put myself through in order to tell our story to fight for our way of life, and needed a little bit of a refresh. And I feel like two years was enough.

Dillon Honcoop:
Yeah. Well, because some of that stuff sounds like it was bullying, like cyber bullying.

Krista Stauffer:
It is totally bullying. And this is one thing that I myself am trying to figure out. I want to do something about it. I want to figure out what we can do to change this because farmers, and not just farmers, people are being attacked on social media all the time, depending on what industry they’re in. But farmers, there’re just been all these names, and all these things that people are saying to them.

Krista Stauffer:
And you go, and you have your post shared in a group with thousands or 100,000 people, and they’re being told to go attack you, to go say things to them. And Facebook is not doing anything about it. You can report their groups, you can report the people, you can do all this as harassment or bullying, and they don’t do anything.

Dillon Honcoop:
Really?

Krista Stauffer:
No, they don’t do anything. And so, yes, I wholeheartedly believe that it’s harassment. I do believe it’s bullying. And I think that something needs to change because these people are just telling their story. They’re just trying to be open, and transparent to people, and they’re being just brutalized for it.

Dillon Honcoop:
So, what’s the future for you, and the farm, and you, and the blog, and all this stuff?

Krista Stauffer:
We are taking it day-by-day. That is my new motto.

Dillon Honcoop:
Yeah.

Krista Stauffer:
Yeah. With the blog, I love to write. And now, I probably have 100 drafts because even though I’m not publishing things, I’m still writing. And so, I really would like to try to actually, I know last time we talked or maybe even two times ago, I said I really wanted to do this. So, I wanted to start publishing those blog posts, and I really just need to do it.

Krista Stauffer:
But I really want to start more with videos, doing more videos again, and showing people online what we’re doing day in, day out, just little things here and there. The farm, the farm is going to be just fine. I think we’re just going to keep trucking, take it day-by-day, and our family has just pulled together, and we’re going to make it through this, and we’re going to look back, and we’re going to be like, “We did it. What’s next?”

Dillon Honcoop:
Awesome. Well, thank you for sharing your story, and how this all came to be. Everybody’s story is so different, right?

Krista Stauffer:
It is, yes.

Dillon Honcoop:
With all the unexpected twists, and turns, and who would have expected someone like yourself who didn’t even grow up in farming to be a widely followed, internationally followed blogger on farming.

Krista Stauffer:
Right.

Dillon Honcoop:
If I would have told you that 15 years ago, what would you have said?

Krista Stauffer:
I would have laughed at you. Like, “What? What’s a blog and farming?” No.

Dillon Honcoop:
Yeah, yeah. Well, thank you for sharing everything. I appreciate it.

Krista Stauffer:
Thanks for having me.

Announcer:
This is the Real Food Real People podcast. These are the stories of the people who grow your food.

Dillon Honcoop:
What I love about Krista is that she doesn’t want to sugarcoat anything like she said. She just wants to tell the full story, and let the chips fall where they may. I love that. And that’s the vibe of this podcast too. Let’s just hear people out, and actually listen. Maybe that’s part of the whole thing with this podcast for me is, is not telling people anything, and that’s how I do the episodes. It’s just me listening.

Dillon Honcoop:
Obviously, I ask a lot of questions because I want to know, but then just listening, and finding out where people are really coming from, and what their real heart is behind the food that they produce. Thank you for supporting Real Food Real People podcast by subscribing, and by checking out our website, by following us on Facebook, and on Instagram, and on Twitter.

Dillon Honcoop:
We really appreciate your support, and we’ve got a lot more still to come. So, stay with us. Next week, well, I don’t know if I’m quite ready to spill the beans on next week’s episode, but we’re working on it. We’re putting it together. And in due time, pass that info along to you. Thank you so much for connecting with us this week and subscribing.

Announcer:
The Real Food Real People Podcast is sponsored in part by Save Family Farming, giving a voice to Washington’s farm families. Find them online at savefamilyfarming.org, and by Dairy Farmers of Washington, supporting Washington dairy farmers, connecting consumers to agriculture, and inspiring the desire for local dairy. Find out more at wadairy.org.

Juan Garcia part 2 | #023 05/18/2020

In what may be our most emotional episode yet, raspberry farm manager Juan Garcia opens up about his battle with alcoholism and dealing with a deep personal loss, all while growing some of the world's best red raspberries.

Transcript

Juan Garcia:
When Mr. Rader passed away, the weight of the world was on my shoulder. And there was a way that I had to cope with it even more. It wasn’t the right way, and I talk to people about it and I’m not embarrassed of it because a lot of us, there’s a lot of people that face that demon because that’s, I mean, that’s what it is. It’s a demon.

Announcer:
This is the Real Food Real People Podcast.

Dillon Honcoop:
The people who grow our food have incredible stories to share. I mean, that’s the whole point of this podcast, right? But sometimes those stories aren’t even really directly about the food, but the things that go on, the human interactions that take place, the community that’s built and the relationships. Growing food, farming is a human process. It’s a family process. And it just struck me so much this week listening to this week’s conversation again, I got choked up I’m not going to lie, just listening back to it. We talk again with Juan Garcia. This is the second half of the conversation that I had with him.
If you didn’t catch it last week, that’s okay, you can still get a lot out of this week. But if you do want the full background of how he got to the point where we’re going to start here, last week has all the setup for that explaining the farm that he works for, the kind of stuff that he does. Here’s a guy who came from almost nothing, basically came in off the street to get a job at Rader Farms and now manages the entire farming operation there. And what that’s meant to him personally is crazy. And some of the struggles that he’s gone through battling with alcoholism and grappling with the death of his mentor and father figure, the owner and founder of the farm, Lyle Rader.
As you can expect here with these kinds of topics, it gets pretty emotional. So buckle up. This is the most emotional episode we’ve done yet here on the Real Food Real People Podcast. By the way, I’m Dillon Honcoop. Super glad that you decided to jump on board here, would really appreciate a follow on social media, on Facebook or Instagram or Twitter and subscribe too to make sure you don’t miss any future episode of the podcast. We’re on all the main podcast platforms out there. So whatever you like the best, or you could just go to realfoodrealpeople.org. But without any further intro, let’s get back into it.
Again, this is part two with Juan Garcia of Rader Farms. And I don’t know, you may need a box of Kleenex for this episode. I am serious about that. I’ve never gotten this emotional in an interview before, and there’re some things in here that I’ve never shared publicly before. So I hope you enjoy this conversation.
When was it that you realized you loved doing this whole farming thing? Or what was it, I guess maybe that caused you to be like, hey, this is really my thing.

Juan Garcia:
If I can go back and think, it was probably the first planting. When we actually started, we took on new property. This was, man, I can’t even put a year on it, probably about the third or fourth year. It was a new acquisition and just the intensity and the work of working the dirt and back down. I mean, now we got these GreenStar units on tractors and that thing goes down and a lot of the younger kids are probably going to be in a lot of trouble. Take plowing for example, you plowed long hours, you lose that straight away, you lose your straight point and it’ll take you about six hours to make up the difference.
You know what I’m talking about.

Dillon Honcoop:
I am.

Juan Garcia:
He’s laughing. But honestly, I think it was back the first year, it was a new field acquisition and it was just getting the infrastructure. It wasn’t like this field is already here, we’re going to add to it. It’s a brand new piece of dirt. And it’s what you made out of it from the irrigation to the infrastructure, all the infrastructure, the post, the trellis, the plants, the irrigation, and just seeing those plants start popping out and then wondering why that one’s not doing as good as this one. And then realizing that that row was not done by that same person. So there’s a difference in depth of the planting. That makes a huge difference.
So then you start figuring out, that first year we danced like, okay, next year, I got to make sure that everyone’s planning the exact same depth, which is nice about mechanization now, because that marker wheel, and it’s all going the same depth, but when a person’s doing it, there’s not that consistency. So I would say that that’s about the turning point where I said, “You know what? I can get pretty good at this, or I can enjoy this.” And one thing about farming is just stability. And we talked about it before is where I started from, where I came from, and the stability of having that job. And it’s, I mean, I’ve said it before and people say it all the time. If you love something, it’s not work.
A lot of people don’t get the fact that it’s true, going to work is not something you wake up like, “Oh my God, I’ve got to go planting.” It’s not the case. It really isn’t. And I can honestly say that a big part of the team that we have there on the farm feels the same way. It’s not a hindrance. It’s not clocking in and now, it’s, you enjoy it and you look forward to it because what you do today may not have an effect until next year or two years. So it’s, yeah, that would be it.

Dillon Honcoop:
What did it take to work so closely with Lyle? You talk about that and he almost became like a father figure, I guess that’d be another, when did you realize that he was kind of this mentor for you? Because Lyle knew so much and had decades of experience and he would communicate with you and he was a teacher, but he also had really high expectations. Because I knew him personally, not nearly as well as you did, but I know he was not a guy that was about messing around and just chewing the fat.

Juan Garcia:
Yeah, no, that’s true. But a lot of people didn’t see the other side of spending the time with him. So yeah, the one thing about even to the day, and we talk about numbers is running lean. I mean, people… I’m approached by employees say, “Hey, we’ve got this problem. Can we throw two or three people at it?” Well, that’s not how you solve something. It’s not fixing the problem by throwing more people or money at it. How can we improve on it? And Lyle was, he was one of those that would explain to you how to do the job and then turn and look at you and ask you twice, “Do you know what I mean?” I mean, he’s looking at you real close. “Do you know what I mean?”
And always, it was always, there’s no dumb questions. And through all the question asking, you start realizing and learning on why he accomplished. I mean, being vertically integrated from the point we got into the big Costco years ago. And that’s why earlier I touched on the point that it’s that thought process of how we approach these things by not throwing something at it, but by sitting there, say, take example of the planter. We’re planting early a lot of years ago, we’re planting raspberries. And I bet you that we adjusted one of those shanks about five and a half hours. One shank, there’s two row planter. We worked on one of them five and a half hours-

Dillon Honcoop:
Wow.

Juan Garcia:
… and look at one row and then come back and then keep adjusting middle of the row. But you spend time with someone like that and it’s when that person passes that everything makes sense. And I’m not saying it’s unfortunate that that happened when he passed, but it was… A lot of us take a lot of things for granted. We take life for granted. We take time with our family for granted. We take so many things for granted. When he passed away, it was one of those things like, all right, obviously with Brad Rader being alongside with us, but we both learned under the same person. That’s when it really felt like, oh boy, now what are we going to do?
But then there was the majority of the times where you just ask yourself, what would he do? Would he sit on that tractor five hours taking that nut on and off? Five and a half hours adjusting it?

Dillon Honcoop:
Getting it right.

Juan Garcia:
So that approach goes a long way.

Dillon Honcoop:
What was that like when Lyle passed?

Juan Garcia:
I remember what we were doing. We were planting berries the first, we were going up the first six rows. One of the guys went out to the field and told me, and Javier and I were working together. And it’s one of those things where you, no, no.

Dillon Honcoop:
Couldn’t believe it would be true.

Juan Garcia:
No, no.

Dillon Honcoop:
This was totally unexpected, right?

Juan Garcia:
Yeah.

Dillon Honcoop:
Just like out of the blue.

Juan Garcia:
Yeah. There’s a big picture, we touched upon it before we turned the mics on. There’s a bigger picture that I think age makes you a little bit wise. You start seeing things differently. I mean, I got two boys and I hope that I set an example that they’ll follow. It wasn’t easy. It wasn’t easy, but you carry on that. And that’s why I say [inaudible 00:11:33], people can’t see me right now, but I’m smiling because I know that what he taught us, it’s there. I mean, it lives on. It lives on. It doesn’t end. And then when we pass, you hope that the person that was working alongside you can remember some of the things that he taught me, that I taught them and they’ll teach the next guy.

Dillon Honcoop:
So that was in the middle of planting when he passed away.

Juan Garcia:
We were on the first eight rows of that spring when he passed and it was a new variety of berries. So we were used to dealing with makers all the time. Now we got a new variety and the one guy who taught you the one variety is not there to help you with the second one. So it’s your job to figure it out.

Dillon Honcoop:
And what was it like on the farm in those… I guess I haven’t talked about this on the podcast before, but my dad actually got into raspberries because of his younger brother, my uncle, Rick. I don’t know if you knew my uncle, Rick.

Juan Garcia:
Yep. I did not know him, but I know of him.

Dillon Honcoop:
He was a wild man but he passed away from cancer. He died right in the middle of raspberry harvest. And I remember it was tough. And I remember seeing my dad cry, standing on a raspberry picker, which was bizarre. Never thought I’d see that.

Juan Garcia:
You think you-

Dillon Honcoop:
But that got him through it too because we had to keep on picking berries. There was no stopping, sorry, if I’m getting emotional here.

Juan Garcia:
No.

Dillon Honcoop:
It’s taking me back because that was formative for me as a kid, like what’s going to happen here? How’s my dad, my dad is up there weeping on a machine. And I know this small farm relies on him keeping this going. How are we going to do this?

Juan Garcia:
Now what?

Dillon Honcoop:
How are we going to do this?

Juan Garcia:
Now what? It’s the same. I mean, I can honestly say it’s the same because that person’s not there to help you anymore and it’s upon us just to carry on what their teachings are. And like I said, Brad Lyle, and Sue, that family, I owe a lot to. And I said it before, and I know and they’ve told me the same as, the feeling is mutual. He’s like, “Why is it… you’re part of us.” And when someone tells you that, you tell that person that you owe them a lot for the opportunity and they look you back and they tell you, “You helped us.”
But we keep going. I mean, it’s one of those things where you do it more and you try to do it better. I guess it’s, that man’s shoes, no one’s going to fill them. I can honestly tell you that right now, no one going to fill those shoes, no one’s going to pretend to. We can do things. I mean, we’ve done a lot of great things over the years. A lot of things that he did, why he did them, you tweak those a little bit here. You do this and you try that and you start seeing stuff pay dividends. And it’s not because of what you do, it’s what started back then.

Dillon Honcoop:
Juan, and what you say about Lyle living on through that farm even years after his passing, I mean, anybody can feel that within an organization, but in the case of Rader Farms, I can say that from looking from the outside, having lived basically next door to you guys my whole life, that that farm still has the marks of Lyle Rader all over it.

Juan Garcia:
It means a lot to hear you say that. It means a lot because it took all of us to continue that. You don’t worry about what people think or what’s being said. You don’t worry about those things. You just worry about what you can do. I mean, we provide a living for a lot of people. I mean, we provide good, honest, hard working jobs for a lot of people. A lot of people feel the same way. A lot of people appreciate that, but it’s, it’s just one of those. I mean, it’s a story that says, we can go on here couple hours just going on about just different days, different things that happened different… I’m running kids off the fields. There’s a guy who put the little quad through the field.
And I remember when I first saw him after a few years, I look at him and he says, “You remember me?” I said, “No, I don’t,” guy’s about six foot four now. I’m looking up at him. He said, “You used to run me out of your fields.” I said, “No, that was Lyle telling me to do it.” But even though the guy told me-

Dillon Honcoop:
You must have never caught me-

Juan Garcia:
[crosstalk 00:16:42]-

Dillon Honcoop:
You never ran me out of the field. But-

Juan Garcia:
It was hard catching you because I had to ride a bike all the way to pick up my Kim truck all the way up on the Haver Stick Farm. But no, we’ve been neighbors for a lot of years. We’ve had those 50 acres right behind you guys’ place for a lot of years. So you start seeing what Randy’s doing and now Randy’s seeing what we’re doing and he too, there’s another guy right there that’s very passionate about what they do. I mean, there’re so many people in this county in agriculture that are the same way and it’s pretty cool to see that because most people think like, well, you guys are top secret. And I say, “No, we’re all in this together.”
We all fight the same issues. We all fight the same battles so we communicate. A lot of the farmers in the raspberry industry, we talk, try to figure out ways to, whether it’s personnel or pest issues that we faced in the past few years, trying to get the timing right. That kind of deal. So we communicate, we talk a lot. There’s a lot of good people in this community

Dillon Honcoop:
Before we started recording here, you had mentioned to me at something that I didn’t know, that you’ve been sober for seven years.

Juan Garcia:
November six, seven years.

Dillon Honcoop:
I didn’t know that that had been a thing for you.

Juan Garcia:
A lot of people didn’t know. There’s a way of trying to mask pressure. There’s a way that people like myself thought, how I had to cope with things. And through the grace of God, with his help and my family’s support, it’s been nothing but a blessing to let that anchor go, to get that off of your shoulders and to see things clearly. That was one of the things when Mr. Rader passed away, that the weight of the world was on my shoulder. And there was a way that I had to cope with it even more. It wasn’t the right way. And I talk to people about it and I’m not embarrassed of it because a lot of us, there’s a lot of people that face that demon because that’s, I mean, that’s what it is. It’s a demon.
I was told back when I stopped that I was going to help a couple of people accomplish the same goal. And it’s come to fruition on a couple of close friends that I have. But definitely it was one of the biggest obstacles in my life. I mean, I look at obstacles nowadays, I mean, aside from what we’re going through in this great country of ours with… but there’s a lot of obstacles that you look at that I’m not afraid to take on, I’m not afraid to take on certain challenges where maybe a few years ago I was a little bit more timid because I had that on looking over my shoulder, not anymore.

Dillon Honcoop:
But what was it like when you were drinking?

Juan Garcia:
It was not fun. It was not fun. It’s like when you just don’t like who you are and you got to make a difference. You got to make a change.

Dillon Honcoop:
How did it start? I mean, because a lot of people just have a few drinks, but when did it become a problem?

Juan Garcia:
Way before I stopped. Way before I stopped.

Dillon Honcoop:
I guess there’s the issue when it actually became a problem and when you realized it was a problem.

Juan Garcia:
I think the more I look at it, it was a problem a long time. It wasn’t a certain date that it was a problem. It’s one of those things where you look now and like I said, a lot of the decision making that I make on the farm, I’m more concise, more clear and more, what’s the word I’m looking for? More confident in knowing that what we’re about to do is the right decision. I always tell the guys the same thing. It’s like, “Hey, this is what we’re going to do. And if something goes wrong, I’m jumping on that sword myself because this is my decision.” But it’s easier to make decisions and-

Dillon Honcoop:
You just said about confidence though. I think that’s interesting because that’s the opposite of what the stereotype is, is well, if you’re scared of something, you aren’t feeling confident, take a shot of liquid courage. Right?

Juan Garcia:
Yeah. I think that was the case back then.

Dillon Honcoop:
Well, you’re saying now that you’re on the other side of that, it was actually making you less confident.

Juan Garcia:
I think so. Oh yeah.

Dillon Honcoop:
That’s interesting.

Juan Garcia:
I think so, because you don’t have that clarity, your mind is not in the right state of mind. Whereas now, or the last seven years, the biggest thing for me is not the work. The biggest, and I can’t put enough emphasis on it, is my family, is the relationship that I have with my family. And it’s going to take years to recuperate a lot of that time… Actually let me take that back. You’re not going to recuperate and you’re not going to be forgiven on one day, but every day that I wake up, every day that I wake up, I work on getting to the point where I can say my relationship with my boys and my wife is where it should be.
It may take the rest of my life and I may never accomplish man, but I can tell you one thing, every day I’m going to try. And it goes back to your work, why you enjoy it, why I enjoy what I do. And honestly, it’s my family. I love my two boys to death and I love my wife more than anything that words can explain. A wife looks at her husband and asks, “Why do you love me?” And I say, it doesn’t end. It doesn’t end. When I was working those hours, it was her taking me the lunches to my job, to the field. Her buying shoes so that my shoes weren’t worn out and I was comfortable doing the work that I did.

Dillon Honcoop:
How did you meet her?

Juan Garcia:
It was in asparagus and I followed her here to Rader Farms. She worked on the berry pickers on little towns that Lyle had back in the day and I followed her up here.

Dillon Honcoop:
You were a couple already when you followed her or you were kind of like still chasing her a little bit?

Juan Garcia:
I was still chasing her a little bit. I was still chasing her, but she was working on the pickers and that’s the one thing I joke with Sue about it because I ended up being trucker in that same field that she was at. And by golly, that harvester was always unloaded on time, always on [crosstalk 00:24:05].

Dillon Honcoop:
I’m sure you looked good doing it.

Juan Garcia:
But no, we’ve been blessed.

Dillon Honcoop:
You’re just another berry picker romance. [crosstalk 00:24:16]-

Juan Garcia:
There’s a lot of them I guess, no, but there’s no looking back. There’s no looking back. I mean, you can regret a lot of things, that’s not going to get you anywhere. It’s what I did this morning when I woke up, I told her I love her. She went to work for a little bit and she calls me on her way back, say, “What do you want to grab for lunch?” I’m like, “Well, I got a podcast I got to go to.” But no, she’s awesome. She’s been a great person. Great mother.

Dillon Honcoop:
The stuff you talk about with sobriety and struggling with alcohol. I mean, there’s a lot of people across a lot of different parts of our country, our culture that deal with this, but it’s not talked about very much in farming and it is a thing in farming.

Juan Garcia:
By the way, I didn’t know you were going to ask this and like I told you before, it’s not something that I’m embarrassed about. It’s not something that I’m ashamed of. It’s more of an accomplishment because it’s something that I was able to beat. And I still, you can say you fight it every day, but there’s that, there’re so many people that it affects. And it’s not just the alcoholic, it’s the children. It’s the wife. It’s the brother. I mean, it’s a tough thing to get over. And sometimes you wish that that person that’s fighting it can just maybe spend one day, not even a day, eight hours in my mind seeing what I see, seeing how I see things and how appreciative you are.
I mean, we were blessed to buy her first home last year, my wife and I, and our views are the same view you guys have at your place. It’s the Sumas Mountain, those little snow caps over there. And you wake up looking at that every morning and I don’t take it for granted. I don’t. And yeah, I’m at a loss for words right now. I hadn’t put much thought process into answering this question, but-

Dillon Honcoop:
Why do you think it’s such a thing in farming? Because you know as well as I, there’s quite a few people who struggle with it, but nobody really talks about it.

Juan Garcia:
I think part of it has to do with because you have so many people dependent on you. I don’t sign the checks, I work for a farm. I don’t sign the checks, but it’s your decision making that a lot of people depend on.

Dillon Honcoop:
Pressure.

Juan Garcia:
Pressure, yeah, pressure. And it’s easy to cave into that drink to take some of that pressure off. But then again, the pressure is still there. The pressure’s still there. And I talk to a lot of people in the same industry and I’ve shared the story with a lot of people. It’s one of those things that you know is hidden, you know a lot of people face it. I mean, I have family members that still deal with it, but if you can reach out and just talk to someone and just have that person just look at life for a little bit through your eyes. And if you can just break that cycle for just a little bit of time and see that you can do without, it’s how you look at life I think it’s what it is.

Dillon Honcoop:
Why do you think nobody in farming wants to talk about it? Is it like a macho thing?

Juan Garcia:
I don’t know if it’s a macho thing. I don’t know. Dillon, I really don’t have the answer. I can answer any other question you throw at me, but I don’t have the answer to that one. I don’t know the answer to that one. I do hope that us discussing it and seeing some people would want to listen to this and go, “God dang, I didn’t know that.” A lot of people didn’t know that that I work with. I was functioning, I’d show up to work, but I hope that a lot of people listening, I hope it’s more than just the agriculture that listens to your podcast because I hope you do reach out to more people than just the farming community. And I know you do, man, I hope it reaches someone.
I mean, if you’re out there, I mean, I wish you nothing but the best. I can say all you need is just a little stint clarity to break away from that cycle and just to get the understanding that you can do without. And to the day, I mean, I’m around people that have drinks a lot, maybe I shouldn’t be because it’s something that you will always be. But again, it goes back to that confidence. I mean, my wife’s told me, she says, “You too damn stubborn to fail.” She’s damn right. So yeah.

Dillon Honcoop:
What does the future hold, this whole farming thing? I know there’s lots of cool stuff happening, but at the same time, there’re big concerns especially with, and we were talking raspberries, that’s the world I grew up in. So I follow it close. I know there are people around here worried, like, I don’t know if we can keep doing this forever with prices the way they’ve been.

Juan Garcia:
There’s a lot of people that can’t continue with this. And that’s why I talk about being surrounded by good people, finding approaches to problems that don’t necessarily involve a lot of money. I mean, there’s things you can do to… I mean, you can’t control mother nature. You can’t control the climate. That’s for sure. But I think that’s one of those things where I look at it, not in an isolated way, but you just have to find ways to improve, meaning yield wise. I mean, plants are genetically set up to do only certain… There’s ways we were talking about, plant nutrition is a big one. That’s a big one in accomplishing way of yields.
I don’t know. I mean, you look at raspberry farming the next few years, the pincher you talked to, it doesn’t look good, but it doesn’t take away the inspiration to try to do good. I mean, the market’s one thing, I don’t have a lot of control over that stuff. I look at it, I wasn’t saying isolated, I’ll grow the berries the best we can, the cheapest we can, and get the highest yields which is kind of an oxymoron, both two of those things in the same sentence, but that’s not, it’s not easy. I mean, I don’t have the answer to answer your question. I don’t have any answer to where this is heading or I’m not going to put out doom and gloom stories, there’s already enough stuff for that out there.
I hope some of these subjects we touched on are positive subjects and a lot of people are indoors right now. I hope we made somebody’s day or make somebody think, I don’t have the answer to that one too.

Dillon Honcoop:
What about, you’re growing food that people all over the world eat, a lot of people in cities, a lot of people not connected with how you’re growing it. What do you think they need to know about what goes into it? I mean, because there’s a lot of voices out there and people saying, “You can’t trust the food that you eat.”

Juan Garcia:
I think what a lot of people need to look at it is that we’re all humans here. I mean, farming is not a thing. Farming is people. I think if I could make one point to that mindset is that farming is people. It really is people. And we touch more people than the people on the farm. I mean, this community, your huddle parts, your hardware store, your deli sandwiches that we grab sandwiches. I mean, there’re so many things that play a part in farming. It’s not just the farm itself. It’s a community. It’s the people. I mean, I’m not going to put my number out there, but it’d be more than happy to talk to people and put a little face to what people don’t see, because in a nutshell, that’s what we are.
We’re human beings, we’re people, we’re making a living or struggling to make living. But the inspiration is there. I mean, our work ethic is there. That is a pretty big challenge to get people to understand that it’s not just at the grocery stores. I mean, we touched on it earlier. The last day of harvest is what begins the next harvest. That’s true. I mean, the work doesn’t end. I’d be more than happy to talk a person with that mindset. I mean, there’re so many things that you can talk about. It doesn’t just show up at the grocery store. I’d be more than happy to talk to people.
I mean, if there’s any questions or even future on your podcast or you got a Facebook bait, I’ll join it and answer questions. It’s educating the people that don’t know, that have never been exposed to it. And that’s why we touched upon it earlier is that we opened a lot of… I mean, I’ve come across people down South in Bellingham and some of them you don’t recognize and “Mr. Garcia.” “Do I know you?” He’s like, “Yeah, I worked in your farm 12 years ago.” I’m like, “Oh man,” we had 300 people on the farm that year, but faces, you resume. But it’s always pretty satisfying when you come across that person that you met when they were in high school, worked on the pickers and then drove pickers, and then now they’re doing, maybe it’s not farming. Maybe it’s any other job that they’re at.
But just to know that you touched those persons in a certain way, that they remember what agriculture was like and have a greater appreciation for what you do. So if you could just touch one or two person, I mean, it’s going to take a long time, longer than I’ll be around, but we’ll make a difference. We’ll make a difference.

Dillon Honcoop:
Juan, thanks for agreeing to do this and open up. I know I’ve asked you a lot of personal stuff, but your story is pretty powerful.

Juan Garcia:
No, I appreciate you having me, Dillon. And like I say, thanks for everything, for the time. And we’ll keep farming.

Announcer:
This is the Real Food Real People podcast. These are the stories of the people who grow your food.

Dillon Honcoop:
Every time I listen back to that conversation, it gets to me in a little different way. And there are different points that cause me to, woo, get a little bit teary eyed. And maybe it’s just because of my own story, but it’s also, I don’t know, when you’re talking with like Juan who from a distance, you would assume that he’s a big guy, tough guy, farmer. It’s just, I don’t know. It gets me when somebody like that really opens up and you find the broken yet inspiring and optimistic stuff inside them. What an incredible conversation. And if you like conversations like this, I urge you to go back. If you haven’t heard them all before, go back to our first episode, catch up or pick some of our previous episodes.
We have a bit of a collection going now. I think this is number 23 and certainly subscribe then to catch future episodes. Because this is what we do. We share real human stories here as it relates to the people who produce your food. Where our food comes from is so important and a lot of that has to do with something I think is even more important, who our food comes from. And I am on a journey… By the way, I’m Dillon Honcoop. Again, this podcast is documenting my journeys all over Washington State to hear these real personal stories of the people growing our food. I want to reconnect with the people behind the food that we eat. I mean, food is personal and how can it really be what it’s meant to be unless we know those people who are growing it and bringing it to us?
So thank you for your support. Thank you for subscribing to the podcast, following us on social media, and visiting our website, realfoodrealpeople.org. And of course, thank you to our sponsors as well. We wouldn’t be able to do this without them. We’ll see where this goes with the world of COVID. It’s been more of a challenge being able to get around and interview people in the far reaches of this state like I was doing earlier on, but I want to get back to that. So hopefully that happens soon. In the meantime, please stay safe, stay healthy, and be careful out there. And we will be back with another episode next week.

Announcer:
The real food real people podcast is sponsored in part by Save Family Farming, giving a voice to Washington’s farm families, find them online at safefamilyfarming.org, and by Dairy Farmers of Washington, supporting Washington dairy farmers, connecting consumers to agriculture, and inspiring the desire for local dairy. Find out more at wadairy.org.

Juan Garcia part 1 | #022 05/11/2020

Stress, struggles and passion for growing food all come with the territory for the people behind Washington's famous red raspberries. Juan Garcia opens up about what it's really like growing the fruit, managing the people and experiencing personal growth on a family farm in America's red raspberry capital.

Transcript

Juan Garcia:
I mean, I love my father to death, but honestly, I spent more time with Lyle alongside of him than I did my own father. My dad was off working. I was working with Lyle. It was every morning, it was every after lunch, it was every evening.

Dillon Honcoop:
So he’s almost kind of also a father figure to you.

Juan Garcia:
He was a father figure.

Announcer:
This is the Real Food Real People Podcast.

Dillon Honcoop:
Welcome back to The Real Food Real People Podcast. This week we’re going to talk about what really goes into running a big red raspberry farm. A family farm, but not our guest’s farm. He was hired by the family that started the farm and he really lets us kind of inside his head on what drives him and the things that he loves about his work and how he approaches working with people. It’s the first part of two parts of the conversation with Juan Garcia. He’s the farm manager at Rader Farms in Lynden, Washington. And interestingly, this is all about growing red raspberries. That’s the kind of farm that I grew up on too. And in fact, the farm that he manages is basically right next to or at least has fields right by and near the farm that I grew up on, my dad’s farm.

Dillon Honcoop:
So I’ve kind of known Juan or at least knew who he was for a long time. But I guess that’s what I love though about getting to do this podcast is it gives me an excuse to really get to know people like Juan, even from my own community, and find out there’s so much more to his story than I ever knew. And some of that starts to come out this week. A lot more of that will also come out next week. And I’ll tell you more about that later. Some pretty amazing things that happened during the conversation that we had.

Dillon Honcoop:
But this first part just sets the whole table for what will come in part two explaining what he does, how he does it, how he approaches it and how he came to be not only hired but really taken in as part of this farm family, the Rader family. So enjoy the conversation this week with Juan Garcia, and enjoy the chance to get to see what really goes on in producing those delicious Washington State grown red raspberries that you can get at the store. When you just eat the fruit, you think, wow, this is amazing. But when you hear about all of these people and what they’re doing to produce that and bring that to you, it becomes that much more incredible. So, we’re thankful that you’re here for this week on the Real Food Real People Podcast.

Dillon Honcoop:
Growing up, did you do farming? Is that in your background?

Juan Garcia:
Actually not at all. I was born in South Texas and I grew up in Dallas. Went to high school, all my high school years up in Dallas. And mom and dad, mom worked at a cafeteria at the middle school. And dad worked construction his entire life. So I was exposed a little bit to the construction field but not the farming. It was, when the folks moved up north to do the migrant work, I stayed in Dallas two years, I was probably 17, 17 years old. Said I can do it on my own. So I stayed there two years. And mom and dad and the brothers came and did, they cut asparagus, picked strawberries, harvested hops, which actually the following year I ended up doing. So we did everything from cutting asparagus, hops, hauled potatoes, onions, strawberries. My first year up here and we lived in, it was a trailer park for Green Giant in Pasco, Washington.

Juan Garcia:
And I met my wife there. She was at the door and I was walking by. Anyways, that’s where I ended up meeting her. And ended up following her to Lynden. We were handpicking raspberries in the east side of Lynden and it’s strawberries down in the corner, and walked into the Rader office one morning and asked if there was work because I knew my wife, my girlfriend at the time worked there.

Juan Garcia:
So I met Sue Rader, and anyone that knows Sue knows that she’s always willing to help people out with work opportunity. Was offered a job, I believe it was the same day, told me come back tomorrow. So started working there. It was two seasons for the Raders and was offered full time work the second year.

Dillon Honcoop:
So what kind of work were you doing for them at that time?

Juan Garcia:
Back then, we were unloading harvesters, we had that old red one ton that we still have. And we would have to unload the machines before they crossed the center road, which doesn’t happen anymore. So, were picking raspberries, I got into a little bit of fertilizing with him, he had some babies planted behind the processing plant and got my feet wet in raspberries at that time. We had already had commitments. Before that, we were doing, like I said, we were hauling potatoes, AgriNorthwest, Eastern Washington. We did apples up in the Tonasket area, we picked apples. I stacked fruit in the cold storages by the hour and then making den by piece work on the off time.

Juan Garcia:
The whole migrant moving, I saw what my wife did, she was born in Stockton, her family was really deep into agriculture. I’m talking from a kid all the way up to, I mean, till we got married. And you see the lifestyle of migrant families where you move from town to town, you attend different schools. You make different new friends, I shouldn’t say different because a friend’s a friend, but you make different friends. And there’s no stability. And it’s hard. When I met my wife, when we decided to get married, I told myself, I don’t want, don’t get me wrong, it’s a lifestyle that a lot of people choose to live and I did it. I’ve done the work. It just wasn’t something that I wanted my kids to be going through. The instability.

Dillon Honcoop:
More stability for your kids.

Juan Garcia:
More stability is what I was looking for, or we wanted. So, long story short I guess, I’m kind of going on, but Lyle and Sue opened the doors to my wife and I. We got married the second year we met. Still doing the migrant work, and opportunity came for full time work with the Raders.

Dillon Honcoop:
Lyle and Sue Rader. Rader family now Brad.

Juan Garcia:
Yeah, Brad is the GM. It’s still like working with family. They opened the doors for us. I know for a fact the feeling is mutual between us but I owe a lot to that family, I owe a lot to them. And the opportunity that the Raders provided to me and my family, my two boys. I have two boys, both graduates out of Lynden High School. I’m very proud of those two boys, and my wife who I love to death. She’s what has kept us together. It’s never been easy, like with any relationship, any work in life is not easy, but it’s what you make of it.

Juan Garcia:
So we decided to move up here. And we both said, we’re going to do it on our own. It was not easy. First few years, it was not easy.

Dillon Honcoop:
What do you mean do it on your own, do what on your own?

Juan Garcia:
We just got married. And for us to be around family was one thing, and that’s great. But in my mindset, I wanted to accomplish those goals that I had. And goals, honestly, if you set a goal, it kind of sets the bar toward how high you want to get. So goals nowadays for me aren’t set. It’s just continuous progress. You got to keep progressing. You can’t stay complacent.

Juan Garcia:
So, the goal was to move up north and to try to see if we could do it on our own without family help assistance, none of that stuff. And we’ve done it. A big part of that is the Rader family, obviously, my wife. But they opened the doors to us and provided a livelihood that a lot of people, more and more people are seeing it now. Agriculture is not, it’s not a hidden world, it’s a part of the big picture. I mean, it’s our food. You see what’s going on nowadays with COVID-19, and what, not necessarily what’s essential, we’re all Americans. Everything we do is essential to what we do to our families, for our work, our friends.

Juan Garcia:
The Rader family, Lyle Rader, I love my dad and mom to death, mom passed away a few years ago, but I still have a dad, and just seeing how they worked. I think a big part of work ethic is instilled from your family, from what you see them do. You carry it on and then you hope that your kids get, it’s just something that you hope carries on. But working with Lyle, I’ve said it before, a mentor, a teacher, a friend. I can’t speak highly enough of what he taught me in raspberries, in farming in general. And in life to be honest with you. He was a big part of that.

Juan Garcia:
To the day, what he taught us, and I say us because it’s not a me thing. There’s so many people, it goes from the top to bottom, and it’s not even top to bottom. This goes from irrigation to plant nutrition to labor to processing. He was a big part of it. And to the day, we still use some of the ways of approaching a problem. Things aren’t the same as when he was around. We fought a lot of rain back in those days. It seems like the weather’s changed a little bit drier. So may debate that the first few days of last year were wet and we struggled with mold. But that’d farming. Farming is, I think that’s why I do it. I shouldn’t say I think, I know that’s why I do it because of challenges. With people. Learning together.

Juan Garcia:
I can honestly say every harvest, we end up learning something that we didn’t know prior to, and you have to keep that mindset to not be complacent in agriculture or in life or in anything to be honest with you. We have a great team. It’s a family, it’s a Rader family.

Dillon Honcoop:
So you manage the farm basically. You’re one of the farm managers or the farm manager, what’s your position?

Juan Garcia:
I’m farm manager. If you look at titles, Brad’s a GM, I’m the farm manager. We still work side by side in making decisions, how we want to do things, logistics. It’s a whole team effort. I can probably spend a couple hours going over the tasks that each individual does on the farm.

Dillon Honcoop:
How big is the whole crew?

Juan Garcia:
It depends. We got a couple of guys in the shop. There’s seven operators, tractor operators. There’s about four of us that help with anything from harvest irrigation. Do it all. There’s been discussions on what a job is on the farm and it’s never one thing. It’s 10 different things in one day. Even for myself, for Doug, for Riley’s, for Javier’s, for Angel’s. I’m throwing off a few names but there’s so many people that are involved in this. The guys pruning, the guys working the dirt. Applications. It’s a lot of things.

Dillon Honcoop:
How did you get to this position to be leading that kind of a team? You talked about, you just came in off the street basically asking for work. And then you moved up, you were talking about helping unload trucks during season and whatnot, and you moved up to full time. How did it go from there? I don’t want to put it this way because I know it’s really not how it works in farming but how’d you climb the ladder so to speak?

Juan Garcia:
Honestly, it’s the wanting to learn. It’s the wanting to, not just say, well, I’m just going to drive a tractor and I’m going to look straight ahead. There’s a chisel behind me and I’m just going straight forward. It’s why you drive a tractor and how that tractor works and maintenance and diagnostics. I’m not a mechanic but we have mechanics, and basically seeing why you’re ripping dirt. We went from rototilling to cultivating now to chisel points. To keep some integrity of the dirt it’s just one example of how we moved or progressed.

Juan Garcia:
Like I said before, I give a lot of the knowledge of the raspberry industry, blueberries, rhubarb, for that matter, to Lyle. That’s how much of, I shouldn’t say effect, it’s not the right word I’m looking for, but that’s how much involved we were. I love my father to death, but honestly, I spent more time with Lyle alongside of him than I did my own father. My dad was off working. I was working with Lyle. It was every morning, it was every after lunch, it was every evening.

Dillon Honcoop:
So he’s almost kind of also a father figure.

Juan Garcia:
He was father figure. He was a father figure. He was one of those persons that has a huge impact in your life on why you do what you do. And when you say climb the ladder, I think we all climb the ladder together at the farm there because if we don’t have a good year, none of us have a good year. We’re just working for that year. With labor shortages, with the price of berries. I’m not going to get on that wagon. It’s tough. It’s tough and people ask why do you still do it. And it’s just that. It’s the evolving, the learning, the working with people. I think the biggest thing for me is working with the people to be honest with you. Nutritions in our berry fields, raspberries or blueberries, that’s a huge part of daily activities except for off season. But that makes a big impact on what that plant is going to do this year and the following year and so on and so on.

Juan Garcia:
One decision in a field per se takes years to see, takes years to come to a conclusion. It’s not just like, hey, we’re going to do this today and see the results tomorrow and hope that what you’re doing is the right thing because it’s going to take a few years to backtrack and make that decision right if we made a wrong one. And that’s why, to me, I respect universities, the teaching, all that stuff. I never graduated from college, I never went to college. But I learned everything hands on.

Juan Garcia:
You can almost correlate different crops to what we’re doing now because it’s all life. If you put something in the ground and you expect to see it, and you know there’s something else that has a hand in that life. So you’re putting something in the dirt and you’re wanting to see that grow, whether it’s a berry, a raspberry, a potato or an apple. There’s something else there that helps with that. But there again, we can go on for hours talking about other things. It’s a never ending cycle. It’s never boring, you don’t do the same things every day.

Juan Garcia:
And at the same time, the teachings that Lyle Rader passed on to me. Even with these younger folks that come in, you pass that along because you want that information to not lose, not be lost somewhere down the line because one person worked hard to do it. The next one’s doing the same improvement and so on and so on. It’s valuable. There’s generations of raspberry farmers in this community and we both know them very well that try to improve the last generation, that kind of deal. I know your dad’s been doing the same thing that I have so you can relate to a lot of what I’m talking about, and he’s very passionate man himself.

Juan Garcia:
I hate to compare it to other industries but farming’s a little different. And to be able to put faces on it and not just what, it’s not going to the, I know it’s cliché, people say it’s not just going to the grocery store. It’s not. It’s literally blood, sweat and tears. It’s time, time away from family. I’ve been farming raspberries for 28 years now and I still don’t know what a summer vacation looks like. I’m not complaining because it’s provided for us. But my kids don’t know what a summer vacation looks like. You didn’t know what a summer vacation looked like for a long time.

Dillon Honcoop:
Yeah. And then when I actually had summer vacations, I just couldn’t relax because I knew everything was going on back home and I kind of wanted to be there, as messed up as that sounds. One time I went to Hawaii in June or something and it felt bizarre to me.

Juan Garcia:
And there is a part of it. I mentioned before, I have two boys and for us, some of the vacations during the summer were trying to get away from the farm before the Fourth of July to go to a state tournament. Literally baseball state tournament. I coached my youngest one for a few years. But that was a little getaway. You knew darn well we were going to start picking somewhere before the fourth. It was always stressful, but the Raders always provided that opportunity. They understood, we all understood that work was our livelihood. But we also understood that our family came first until the date it came first. There were times that maybe we spent more time out, during the summer like I said, but you try to make it up somewhere along the line.

Dillon Honcoop:
Growing up on my dad’s farm, we never even talked about vacation in June, July. You start talking about that maybe the last week of July. You’re on the picker still or hauling trucks and like, man, we’re getting close, we can tell, we’re well past peak. But we didn’t have blueberries.

Juan Garcia:
That carries on.

Dillon Honcoop:
And then you start, oh man, we need to get out of here. Let’s go camping. That sounds so good. It’s like if you’ve been hungry all day and you finally get to, so it was always August, early August. We’d go on vacation. Then you come back and you got to figure out which field you’re taking out and get back to work.

Juan Garcia:
There’s that part of it. I’ve had the family members or friends say, well, you’re done with harvest, it’s time off. Well, no, it’s not. You’re just getting started. You’re just preparing the last day of harvest, excuse me, the last day of harvest is the first day of the next one. Whether it’s ripping out fields and crews of pruning, pulling, tying, arcing, nutrition program, just dirt work in general. I think maybe it’s about December. We’ve done a pretty good job of shutting down a couple of weeks in December. This time of the years even when it’s raining, there’s work out there. There’s preparation.

Dillon Honcoop:
And you guys get your pruning and tying done earlier too than my dad does. So, that’s kind of ongoing throughout the winter for him, but you guys usually get that knocked out by what, November?

Juan Garcia:
Middle of November. Lyle put, that’s the one thing about Mr. Rader. He put a couple of time clocks in the back of my head. Those clocks start working and we started getting close to that deadline, we still … And sometimes you feel like the guys that didn’t tie on winter where we get winter damage or early spring, was it the right thing, and can do it the other way. It’s a constant-

Dillon Honcoop:
I bug my dad about that. The neighbors over there, the Raders, Juan, you got all that winter damage because maybe you didn’t have them all tied up by February when that freak late storm hit.

Juan Garcia:
And then there’s a flip here when it’s not the case. It’s a challenge. It’s a fun challenge. Like I said, it’s just working with people. People that have the same passion as you do. That’s different than just punching in a clock and just getting eight hours in. It’s finishing the task, it’s not finishing, it’s like continuing the next day until you get it done. But that’s a nice thing, but it’s never the same thing, it’s never the same thing.

Dillon Honcoop:
You have to know how plants work to do what you do. That’s a big part of it, right?

Juan Garcia:
I’d like to think I do a little bit, yup.

Dillon Honcoop:
Growing plants. You got to be passionate about that. You’ve already touched on that, even the big picture, the continual cycle, and nature producing food and how you manage that. How passionate are you about that part of it?

Juan Garcia:
That’s the one thing that just drives you to be more attentive, to see, to learn. And not to be drastic on the changes. We touched a little bit on plant nutrition. There’s certain things that have to be imbalanced for something to be uptaken. You can’t just throw 400 pounds of fertilizer and just throw it out and expect stuff to grow. Stuff gets tied up and it’s knowing what ratios, what balances. There’s so many things.

Dillon Honcoop:
Got to start thinking about chemistry and biology.

Juan Garcia:
You have to. And that’s one of the things even with some of the varieties that were, the Meeker variety, it’s an older variety. It’s a tough crop to grow, as you will know during the rainy season. There’s newer varieties. And basically, the way I look at is with these newer varieties, we as a team have to figure out a way to do what farmers when they were predominantly Meeker variety, how they, I want to say mastered it but it’s not really mastering, it’s learning that variety. And now we’re doing that with different varieties.

Dillon Honcoop:
You can’t take a certain practice for granted because if the genetics are different.

Juan Garcia:
There’s genetics, there’s nutrition, there’s balancing, I mean, pH plays a huge part. So I guess my point being is that it’s not just one specific thing, it’s looking at a broad sheet of call them numbers, year to year, NPK, calcium, boron, sulfur, I mean, just the entire, and following that trend year by year and making adjustments the following year. You want everything to be in balance because otherwise, mother nature, you can’t defeat mother nature. You can help it a little but you cannot defeat it.

Dillon Honcoop:
You’re just talking about the compounds. I mean, we’re finding out more and more, you may have all the right compounds, you may put them on at the right time, all these kinds of things, but it’s so much about the, again, the biology, the bacteria, the fungal colonies and all this stuff that’s virtually a mystery really still, even with what they know about soil health. How much are you getting into that these days?

Juan Garcia:
Every year more and more. Every year, you’re looking at things that probably 20 years ago, 15 years ago, we weren’t looking at. Whether it’s a biological or something that can be used as a tool in your toolbox. Not to say that conventional farming is not the right way, there’s ways of doing things, but everything costs money. I’ve said it before, price of berries, it doesn’t go up with minimum wage. It’s finding that balance and finding tools that you can have in the toolbox from what you’ve done last year, two years ago, three years ago to try to, obviously, you want to keep costs down on everything, on growing berries. But you have to find that balance production to inputs.

Juan Garcia:
It’s like I told the guys, the cost per pound starts the last day of harvest. We’re done with harvest but then your cost per pound starts on that last day. So how to mitigate some of the [inaudible 00:26:54] people. It’s like, you guys are out spraying all the time. Well, we’re not. That’s part of my job as a farm manager, to get out there and know when a treatment has to be done. If there’s not an issue, we’re not addressing it. If there’s an issue there, what’s your threshold? When do you start? When do you not do something? So it’s a constant …

Dillon Honcoop:
And there’s pros and cons with treating too.

Juan Garcia:
There is. There is. And that’s why I say, you have to continuously better yourself. So whether it’s reading a book. There’s an old book that I got on my desk that I pulled out this last winter. Pete Crandall is one of Lyle’s, have you heard Pete Crandall?

Dillon Honcoop:
Mm-hmm (negative).

Juan Garcia:
I know your dad has. Ask him about Pete Crandall. A lot of his studies from few years back, they hold true more than people think even with these new varieties. I can go on and on but then we won’t have time to talk about other things. So there’s that part of it.

Dillon Honcoop:
I can tell you love the plant stuff. Another big part of your job though is the people. You are a manager. You got this whole crew, this whole system that involves a lot of people doing a lot of different things.

Juan Garcia:
Correct.

Dillon Honcoop:
How do you approach that?

Juan Garcia:
People talk about accountability. Accountability this and accountability that. I look at accountability differently. I can’t hold you accountable to get up and show up to work. It’s not my job to hold you accountable. It’s being surrounded by people with the same mindset. Javier, Javier’s been with the farm over 30 years. There’s no one more passionate on the farm than that guy that. That long of a year, and Doug. Doug’s been with us over 13 years. There’s a passion in the irrigation, in the setup, in knowing what the irrigation is doing, when it’s being done. Are we over watering? Can we cut back here? What’s that soil texture like? Can you back off a little bit there, can you do more there?

Juan Garcia:
Riley, Angel. I’ve gone through some of the names here. Valentin, there’s so many people that have the same passion. I’m not exaggerating when I say that. They’re the same person, meaning they love what they do. So when you have people, let’s just say that core of people that I just put out there, when you have just those specific guys, it helps. It makes my job easier, makes their jobs actually more enjoyable because they know what they got to do. We run over scenarios, logistics, days, timing. But they have the same passion. So when you have people, when you’re surrounded by those kinds of people, it makes my job easier as a farm manager.

Dillon Honcoop:
How do you keep people together and on target with that? What do you do to inspire your crew?

Juan Garcia:
Try to set the example. Setting the example is, it’s what they see and how you do things, whether it’s problem solving, is how you approach a problem. And don’t get me wrong, through the years, you learn more and more. Talking to people. It’s like you and I. I want to talk to one of our employees the same way I’m talking to you. I don’t want to get too high or too low and just be a little bit direct in what you want done and teaching them how to do things. There’s not a job on this specific farm that I haven’t done. From digging a trench to get water out to operating equipment. Speaking of operating equipment, that’s my little vacation, I just got done prepping 20 acres over on the east side of town. It’s like a little mini vacation, getting up on the big tractors and doing what you want to be doing. You can’t really hear your phone at those times so you don’t really have to answer it kind of deal.

Dillon Honcoop:
I love that too. [inaudible 00:31:22] turn the music up, chilling out for a little bit.

Juan Garcia:
But to answer your question, it’s just that. It’s being surrounded by people because I can’t do it all myself. Job guys can’t do it all themselves. Job guys, we try to help where we can. If it’s something out in the field, we’ll diagnose it. If it’s something Javier, one of us can fix on the field, we leave the mechanics alone. We’re there, we can do it. Time’s a big thing. Being efficient, being efficient with the time is one of the biggest things that I try to talk to the guys about. It’s having a plan. If you’re questioning what you should do, let’s talk about it the previous day so when the next morning approaches, you have a plan of attack, what you want to do, what time it should be done by and so on. It’s being surrounded with good people.

Dillon Honcoop:
What about during season, when things are real busy, and the crew’s big, because it’s not just your core crew, your full time folks. It’s the seasonal workers who are there in the plant and in the field. You got high school kids, college kids, migrant workers from all over. How do you manage that? Even of the cultural differences that can play into how that, and at the same time, you’re going full-bore, everybody’s working as fast as they can.

Juan Garcia:
You’re full-bore, but like I said, the people, I just gave you an example of some of the guys that are full time employees. So, there’s got to be something in it for them. When I say that, you have to own what you do. Just because you’re doing this the rest of the year, when it’s harvest time, it’s what everything, the culmination of everything we’ve done for those six weeks, seven weeks. It’s all chips in. So, we’ll split up fields been under the supervision of some of these full time guys. And then those guys step up, and when I say have ownership in it, it’s exactly what I mean. We’ve worked hard for this, this is your part, this is how we’re going to pick, this is rotation, we’ll talk daily. What the intervals are going to be, logistics, moving of equipment.

Juan Garcia:
Then it’s my job to put on 300 miles a day, going from southeast part of the county to the west part of the county. But it’s not just one person once again. I still try to stay on top of pest management, nutrition management, as you’re checking on harvesters seeing what’s going on in the field. But once again, it’s the entire team. All in, this is my part of the pie, making sure the harvest is at that interval.

Juan Garcia:
So there’s one, two, three, four, five, there’s six guys that take ownership of all of the raspberry acreage. Then blueberries come around and some people think of it as a vacation because it’s not every, the rotations is not as intense.

Dillon Honcoop:
It’s not high pressure, yeah.

Juan Garcia:
It’s still high pressure but it’s just a little bit different atmosphere. But no, there’s ownership there by the team.

Dillon Honcoop:
Farm workers, the people actually doing the harvest and whatnot, you’re managing there managers, their supervisors. What are you teaching them about the right way to be working with folks? For instance, a migrant worker is going to have a different perspective on a lot of this stuff. But you come from that background, you understand-

Juan Garcia:
That is my background exactly. There’s a huge diversity of people. Language can be a barrier. So obviously there, you want to make sure that communication is key, and I speak English and Spanish. Obviously, your supervisor’s there. You try to instill to those supervisors looking over the people to talk, to respect each other, first of all. Respect each other, talk to each other the way you want to be spoken to. But also importantly, not just get up on the harvester, check the fruit and so on and so on. But a lot of it has to do with what’s your harvester speed? What’s your head spacing? Are those straps too tight? Are you damaging laterals? Are you picking too many greens?

Juan Garcia:
I’m doing that as I’m on the harvesters, but that’s part of their duties as well. We have kids from Western, we have high school kids from all over the county that come to work on the farm too. We have teams that work in those areas with those students to make sure that we’re obviously sticking by the rules on time that they can work and whatnot. And then splitting the shifts accordingly. And then migrant families come in, most of these fine, migrant camp families that come in are sticking around to prune, pull, tie and arc the raspberries when the harvest is done. When you go to talk about different cultures, they’re all learning farming. Get college kids that never been on a farm. You get high school students that never been on a farm. There’s a lot of family farms in the county, but there’s a lot of them that have never been exposed to farming.

Juan Garcia:
And for us as farmers, it’s our responsibility to make sure that people know and to teach these students, to teach these college students, to teach the migrant families what farming is. It’s not just showing up and driving a machine. And a lot of them, it’s a pleasure to see people. When you get up on a machine, you get to know them a little bit. And then they started asking questions that may seem simple to someone that’s done it a lot of years. It’s valuable in that you’re answering those little questions that they’re asking and opening up their eyes to agriculture. And it’s not just raspberries. It’s corn, it’s wheat, it’s potatoes. It’s agriculture.

Dillon Honcoop:
What you’re saying may sound obvious to a lot of people too, but there can be a perspective of dealing with that of don’t worry about it, just do what I told you to do and be done. And that doesn’t instill a passion.

Juan Garcia:
It doesn’t instill a passion, and the other thing is, productivity doesn’t, I mean, we’ve been around people long enough. You talk to someone a certain way, you’re not going to get as much out of them as a quick little history story. Hey, this field this, that area of that field that. Why we drive one mile an hour. Like man, why can’t we go five mile an hour? Well, we just went over some of the reasons. But just explaining to them and having that positive teaching mentality, that attitude, goes a long way. Especially with the youth, having the patience to teach. I say youth, it’s not just the high schoolers, it’s the younger employees that are on our farm that are full time. Taking the time to answer questions.

Juan Garcia:
A lot of the times, you’re busy, you’re busy throughout the day. And you may answer a question, like a couple of guys, I call it grunt text, where I’ll just send a text and it’s just two words and basically … But you try to take the time, maybe not that day, maybe not two days from now, but always backtrack and explain to that person why the answer was no, not just it’s no. No, we’re not doing it that way. But why. So when that person’s left by themselves because you can’t be with everyone, when that person is left by themselves, it’s a different attitude. It’s like with myself, when I am taught something or you’re taught something, it’s a different way of thinking because if someone actually took the time to explain to you, you’re not just sitting there filling your thumbs like well, what do I do now, you start thinking a little bit more. Communication’s huge. Relationships with people, communication, that’s a big part of farming.

Announcer:
This is the Real Food Real People Podcast. These are the stories of the people who grow your food.

Dillon Honcoop:
Like I said earlier, that part of the conversation, this whole first half really sets the table for what’s coming next week. And really where the conversation went after this was not what I expected. We covered some really heavy stuff, but with a really positive message from one, to again, totally had no idea this was all in his backstory and didn’t expect to be so inspired by the things that he had to say, talking about some huge loss that he experienced in his life and on the farm. And him talking about that brought back some memories for me that I haven’t really talked about publicly before, that we got into.

Dillon Honcoop:
And then Juan also opened up about some personal demons that he fought after that loss. In fact, I have here just a little bit of that conversation to look ahead to next week.

Juan Garcia:
When Mr. Rader passed away, the weight of the world was on my shoulder, and there was a way that I had to cope with it even more. It wasn’t the right way. I talked to people about it. I’m not embarrassed of it because a lot of us, there’s a lot of people that face that demon, because that’s what it is, it’s a demon.

Dillon Honcoop:
So, totally unexpected, but the conversation got really intense and fascinating. And again, inspiring really, even in spite of all the heavy stuff that we ended up talking about. So you aren’t going to want to miss next week part two with Juan Garcia, farm manager at Rader Farms here in my hometown, Lynden Washington, and a farm right close to the farm that I grew up on.

Dillon Honcoop:
Again, this is the Real Food Real People Podcast My name is Dillon Honcoop. If you’re here joining and listening in for the first time, super glad that you’re here and really would appreciate it if you subscribed. Make sure to subscribe to make sure you don’t miss next week’s episode and the second half of this conversation with Juan. Also, would really appreciate a share on social media, even just to follow us on social media, we’re on Facebook and Twitter, and Instagram as well. Real Food Real People Podcast, just search that and it’ll take you to us.

Dillon Honcoop:
And if you feel like it, shoot me an email, dillon@realfoodrealpeople.org is the email address. Dillon is spelled D-I-L-L-O-N, very simple. Just had a listener last week, say, hey, I love what you’re doing here. I’d like to support it with a donation. Out of the blue. I haven’t even been asking for that. So thank you so much to all, and you don’t have to give a donation to support, even just subscribing and following us on social media, sharing our stuff is a great way to support what we’re trying to do here to connect people with not just the food that’s grown locally, but the people who bring them that food, who grow that food, the humanity that goes into it, and trying to recapture the humanity in our food system. Thank you so much for being with us for this journey.

Announcer:
The Real Food Real People Podcast is sponsored in part by SaVe Family Farming, giving a voice to Washington’s farm families. Find them online at savefamilyfarming.org. And by Dairy Farmers of Washington, supporting Washington dairy farmers, connecting consumers to agriculture, inspiring the desire for local dairy. Find out more at wadairy.org.i