Blake Carson | #038 08/31/2020

Although he's just out of college, Blake Carson has been growing food for years alongside his grandpa. Now as he helps other farmers, Blake sees a future with more food grown locally in spite of the challenges.

Transcript

Blake Carson:
I like to see things grow, I like to make food. I swear my whole life revolves around food prep and all that stuff.

Announcer:
This is the Real Food Real People Podcast.

Dillon Honcoop:
My guest on the podcast this week gives me hope for the future, I guess, of growing food, particularly in Western Washington. You’ll see that he has a passion for helping people grow food. He’s an agronomist right out of college. Blake Carson is his name. He works for Skagit Farmers Supply and he’s worked alongside his grandpa for years helping to grow food. So he has that background, that history, he has the experience to know the big challenges, but he also has the vision for the future where he wants to see food grown here that we don’t necessarily grow here anymore, but he knows that we can because he knows that history from working with his grandpa.

Dillon Honcoop:
Fascinating conversation and really inspiring when you hear that … And Blake is a really soft spoken guy, but he’s super transparent. You can tell this is all very important to him and that he’s thinking about how to make our food system here in our region better. Again, his name is Blake Carson. We had a great chat right in his grandpa’s machine shed. And I know I, for one, really enjoy this conversation this week. My name is Dillon Honcoop. This is the Real Food Real People Podcast, documenting my journeys all over Washington state to get to know the real people behind our food.

Dillon Honcoop:
So when was it that you got into farming because your folks aren’t in farming, right?

Blake Carson:
No, my parents aren’t. So my grandpa, he of course has farmed for quite a while and I started raking hay when I was nine years old. So, little nine year old me was out there jumping the clutch and wearing a cowboy hat raking hay. And yeah, I’d pretty much started right about then.

Dillon Honcoop:
So what kind of farm did your grandpa have at that time?

Blake Carson:
He had just got out of the peas they’d left in Whatcom County and I think … Yeah, so he was doing about a couple 100 acres of hay where he’s selling it to horse people, feeding it to his replacement heifers, and he also did quite a bit of field corn. So that’s where I dipped my feet into doing a little bit of field work with four wheel drive tractors and whatnot.

Dillon Honcoop:
Yeah. What had he farmed over the years though? You said he had done peas in the past, what else had he done back in the day?

Blake Carson:
So years ago, he and his brother they dairied together and they also did peas, sweetcorn, dabble a little bit with some green beans. Then they had their separation and he continued to just do the whole field corn route with other dairies after they quit dairing and just making it work with what he had.

Dillon Honcoop:
So you’re nine years old, starting to work on the farm. Do you live in town at that time or what?

Blake Carson:
I lived right down the road from my grandparents farm, so yeah.

Dillon Honcoop:
Okay. Well, that made it easy then to be right there?

Blake Carson:
Yep, yep. He’d always come pick me up in his old beer farm truck and I was always excited. I mean, most kids at nine years old, they are pretty excited to go out to the lake or whatever, but I was always itching to get back onto the tractor.

Dillon Honcoop:
So you caught the farming bug early on-

Blake Carson:
Absolutely.

Dillon Honcoop:
… from your grandpa?

Blake Carson:
Mm-hmm (affirmative).

Dillon Honcoop:
That’s awesome. So where did you go from there? Because you, I’m assuming, kept helping on the farm right through high school and decided, “I want to be in farming.”

Blake Carson:
Mm-hmm (affirmative). So I played sports in high school. Towards the end of high school, I started working for a local seed potato farm. I did that springs and summers, falls, I did football. But from there, I decided to go to school at Washington State University. I was going to go be a Coug, go Cougs, and I was going to go do construction management. I saw there was a lot of opportunity for higher wages and a lot of job placement, but after a semester there, I decided just it wasn’t really my thing and I wanted to go back to agriculture. So went and pursued a degree in Agricultural Technology and Production Management, AgTM.

Dillon Honcoop:
What’s a program like that teach you? What were you doing in classes with that stuff?

Blake Carson:
It’s basically a wide variety of … you have like science classes, your soil science, your biology or chemistry, and then you have a lot of business classes. I did a business minor as well, but there was a lot of Ag business, stats, economics, and then there was just a bunch of irrigation and hydraulics, electrics, all that stuff. So it was a pretty well rounded education I’d say.

Dillon Honcoop:
So everything on how to farm-

Blake Carson:
Yeah, pretty much.

Dillon Honcoop:
… from whatever perspective? So what was your plan at that point? What did you want to do with that degree when you were still in school?

Blake Carson:
I had no idea. I just wanted to … I don’t know. I thought about, oh, going to work for Simplot or McGregor or something like that through the basin, but I just ended up coming back here to work for Skagit Farmers Supply.

Dillon Honcoop:
Yeah, talk about your job now. You’re an agronomist?

Blake Carson:
Yes, I am.

Dillon Honcoop:
So, what does that mean?

Blake Carson:
So I pretty much am responsible for all of the inputs in a handful of accounts that I have either opened or received. And I just check on their fields and make sure that there’s no disease or pass or anything bothering the yield on the crop, and I just make educated opinions on what kind of fertilizer inputs and chemical inputs that we’re going to use on this particular crop.

Dillon Honcoop:
So what kind of crops are you keeping an eye on right now with the different farmers that you’re working with?

Blake Carson:
So I deal with a lot of potatoes, I deal with field corn, I deal with some seed crops, hay or grass, of course, and then a little bit of pickling cucumbers and green beans, and I guess I’m dabbling into berries right now.

Dillon Honcoop:
Like raspberries, blueberries?

Blake Carson:
Yes, raspberries and blueberries.

Dillon Honcoop:
And Whatcom and Skagit County is your area?

Blake Carson:
Yeah, Whatcom, Skagit, and I have a couple of accounts in the Snohomish.

Dillon Honcoop:
Okay, pretty wide area.

Blake Carson:
Yeah, I’m all over the place.

Dillon Honcoop:
Driving all over, keeping track of all these farms.

Blake Carson:
Mm-hmm (affirmative).

Dillon Honcoop:
Seed crops, what kinds of seed crops?

Blake Carson:
Spinach seed and Swiss chard seed. It’s-

Dillon Honcoop:
Okay, those are probably in Skagit, right?

Blake Carson:
Actually the farmer that I deal with, he’s in Arlington.

Dillon Honcoop:
Okay, down South there.

Blake Carson:
Yep. It’s very unique actually seeing the … It’s very high risk, but it can be very rewarding for a lot of these guys.

Dillon Honcoop:
So what’s it like helping to grow this food that people are going to eat? What does that mean to you?

Blake Carson:
Well, being on this side, the Ag consulting side of farming, it’s a whole lot different because you’re working with somebody else’s livelihood and you got to take that into consideration with every decision you make every day. And which brings on a different level of stress because you can get unloaded on for making a mistake and it could be an honest mistake, but you try to minimize those mistakes and try to make a great crop and that everybody will enjoy.

Dillon Honcoop:
A lot of farmers … Everybody knows the farming population is aging, here you’re a young guy. When did you graduate college, by the way?

Blake Carson:
This last December, so 2019.

Dillon Honcoop:
Okay, so you’re just fresh out of college?

Blake Carson:
I’m fresh.

Dillon Honcoop:
Have you had to deal with people being like, “Oh, you’re a young buck, what do you know?”

Blake Carson:
Absolutely, there are a lot of people that don’t take me very seriously which, I mean, it’s to be expected. But then, for me, I’ve been able to keep a level head and just navigate through those situations and people notice it. So, I just try to be the best field man, the best all round person that I can be because I don’t want people to hate me or-

Dillon Honcoop:
Yeah. Well, is that like that on the job too? I would imagine brand new as an agronomist on this team, I know that team has some people who’ve been doing it for an awful long time and you probably have to feel like you prove yourself there too, right?

Blake Carson:
Yeah, I definitely have to prove myself a lot. There’s a few guys, they don’t take me very seriously or, “Oh, he’s the new guy.” Like “Oh, I’m trying my best, man.”

Dillon Honcoop:
Yeah, for sure. I don’t know, but what makes more of a difference, your fresh college education or their years of experience? That may lead to different conclusions, right?

Blake Carson:
Yeah, it definitely could. I mean, I’m not sure. I mean, I’m sure they probably think that, “Oh, you went to college, you don’t know anything,” which, I mean, I have learned quite a bit in the past, what is it? Eight months since December, but I’m not sure how to answer that one.

Dillon Honcoop:
What was your first season like? As an agronomist, things are busy in the late spring time when lots of stuff is being planted, then it gets less busy later on, right?

Blake Carson:
Right.

Dillon Honcoop:
What was that first rush like keeping on top of everything? And I know it can just be, go, go, go.

Blake Carson:
Well, first off, I actually interned for Skagit last summer, so I had a little taste of what it’s like to be in a field man’s position. I rode with a couple of field men and figured out like, “Okay, this is stressful.” But my first spring, this last spring, it started off in late March because we had a really nice couple of weeks there in late March. So I got a little taste of it. It was nice because we were able to get some of the operations done before it all has to happen at the same time. So it was nice to divvy it out a little bit.

Dillon Honcoop:
For sure.

Blake Carson:
But I mean, there’s a lot of times where I’d be flying down the freeway and “Oh shoot,” I have to pull over and finding an exit and sit there and dilly dally with somebody order or whatever. It’s nice though, my pickup has Bluetooth, so I could just sit there and just take phone calls and … But yeah, it was very hectic.

Dillon Honcoop:
So you’re on the phone a lot and then having to pull over and probably get on your phone and deal with emails and orders and websites and all that stuff too?

Blake Carson:
Oh yeah, it’s a whole different world. I didn’t realize that there was so much email and the email really, really takes a toll, but-

Dillon Honcoop:
Yeah. I think anybody work in a job dealing with lots of email or what it is about it.

Blake Carson:
Oh yeah. Well, it’s funny. It would be a lot easier to have like a group text message if you need to communicate, but for some reason they have to make a group email. I don’t know why, but-

Dillon Honcoop:
Get on those strings, new emails keep popping up, “Yeah, is this something I need to look at or not?”

Blake Carson:
Yeah. You can just call me or text me and it’ll be more effective.

Dillon Honcoop:
Yeah, for sure. So you got through the first season, what are you going to do different next season? What lessons did you learn?

Blake Carson:
I think that I probably need to be a little more organized. I have a lot of learning left to do and there’s a lot of economic principles that you don’t just pick up. You have to have a season or two or three or however many it takes to figure out, this is how this crop reacts to this herbicide or however you got to do it. But I think I have a lot of reading to do this winter. I plan on taking my CCA exam, I think, this February so I can become a certified crop advisor. Just everything that you can do in the off season to be better for the following season.

Dillon Honcoop:
So there’s a lot of science to it?

Blake Carson:
Oh, there certainly is, I mean, just understanding. I listened to Ag PhD a lot on the Apple Podcasts or whatever, and I learned a lot of principles that I just jot down as I’m driving around doing not a whole lot or whenever I’m not on the phone.

Dillon Honcoop:
You said sometimes you just have to deal with people giving you a rationale, “You know what?” Because they didn’t like maybe what you did or said. You had any real bad experiences with that so far?

Blake Carson:
Yeah, I’ve had a couple of people give me a couple of nice words and you just got to take the BS, I guess. That’s part of the job. They don’t put that in the job description, but you know it’s there.

Dillon Honcoop:
What do you think the reason is for that? It’s just because this farming stuff is so high stress?

Blake Carson:
I mean, there’s so much going on at once and there’s money involved, and money just gets people pretty upset. So-

Dillon Honcoop:
Worried about losing money?

Blake Carson:
Mm-hmm (affirmative). And say an operator makes a mistake, well, you got to take the blame. You’re not going to throw your operator under the bus and-

Dillon Honcoop:
So the people that work for your company who are actually out driving the tractor applying or planting or whatever?

Blake Carson:
Yeah.

Dillon Honcoop:
So it’s those people you mean by operator may make a mistake?

Blake Carson:
Yeah. So I’m not saying they have, but like if they do make a mistake that you got to take the fall for it as a field man because that’s not fair to your guy that blah, blah, “Oh, my guy did this.” It’s my problem. I got to deal with it, I got to talk to management to figure out, “Okay, how do we resolve this problem with this grower so he isn’t mad at us?”

Dillon Honcoop:
Yeah. I’ve been that operator back in the day when I was planting corn for a similar operation to what you work for. Yeah, I was the operator and I made a few mistakes.

Blake Carson:
It happens.

Dillon Honcoop:
And the poor agronomist who was in your shoes had to probably go to the farmer and say, “Look, we didn’t quite get this right, maybe he missed a little spot or didn’t put enough fertilizer with.” And that’s stressful because then you feel like, “Ah, here, I’m just …” At that time I was a young guy in college, “I affected this guy’s crop now.” And usually there was a way to fix the problem some way, but it makes you nervous and that does really crank up the stress. I remember some pretty stressful days in the cab of the tractor. I don’t know if you’ve experienced that in the cab of your pickup where some days you’re just, “Ugh,” just feel like you’re in a vice.

Blake Carson:
Yeah, you’re ready to be home.

Dillon Honcoop:
But you get to be out in fields and growing food all the time too. That has to feel pretty awesome.

Blake Carson:
Yeah, it’s a privilege to be able to see all these different cropping systems. I mean working with seed potatoes, you only see one or two cropping systems and that’s the way it is. And you learn a lot. I learned a lot on the seed potato farm and a lot of basic principles about mechanics and all sorts of stuff like that. But being able to see how every different farmer works their ground and how they apply their insecticide and everything about their program, it’s interesting to see how they’re successful or where they could change.

Blake Carson:
And that also gives me opportunity to have an opinion on, “Hey, you might want to look into this,” or you don’t want to say like, “Hey, this is what you need to be doing,” because no farmer wants to hear that. But I’m sure we’re here to make recommendations, that’s what we do.

Dillon Honcoop:
Yeah, “Have you considered this option?”

Blake Carson:
Yes, exactly.

Dillon Honcoop:
And you worked for a seed potato farmer back, what? In high school and college?

Blake Carson:
Yes, I did. I worked for a seed potato farmer for four or five springs and summers in high school and college, which helped me get through college doing those 100 hour weeks.

Dillon Honcoop:
100 hours?

Blake Carson:
Oh, yeah.

Dillon Honcoop:
Wow. What kind of stuff are you doing for 100 hours in one week?

Blake Carson:
Oh, I’d be doing a lot of field work or planting potatoes or getting irrigation equipment ready. I mean the biggest push for me was always the planting season, but I mean, after that 60 hours a week doing irrigation, 70 hours a week doing irrigation, pulling hose, all sorts of stuff like that, repairs. I mean, that’s always going to happen on a farm, repairs.

Dillon Honcoop:
Constant.

Blake Carson:
Yeah.

Dillon Honcoop:
Always something breaking.

Blake Carson:
And the hose reel would always eat itself or something like that. Ugh, I don’t miss that too much.

Dillon Honcoop:
And that seed potato farm that you worked for just recently went out of business.

Blake Carson:
Yes, they did.

Dillon Honcoop:
That’d be sad to see.

Blake Carson:
Yeah, it was pretty terrible. I mean, I’m pretty close with them and it’s a shame. I feel terrible.

Dillon Honcoop:
What does that mean with longtime family businesses like that going out, farms calling it quits, not just in seed potatoes, but in other areas? What does that make you think? Here you’re a young guy coming to this farming community, what does that make you think about the future? Are you worried about it?

Blake Carson:
I’m a little bit worried about the population increasing in Western Washington and the cost of land in Western Washington, it’s hard for … If you’re a family business or a family farm and you go out, there’s no getting back into it, really. I mean unless you have a large amount of capital to be able to get back into it these 20, $30,000 an acre pieces of ground, you’re not just going to be able to pull out your pocket. And for the crops that we have here in Whatcom County, I mean, besides corn, it’s going to take a lot of inputs as far as per acre cost.

Dillon Honcoop:
Mm-hmm (affirmative), very expensive too. A lot you need to invest before you start harvesting a crop and trying to make some of that investment back.

Blake Carson:
Exactly, you can’t just go out and throw some potatoes in the ground, then, “Hey, look, I got some seed potatoes.” You got to have the storage, you got to have the equipment, you got to have buyers, you got-

Dillon Honcoop:
As a ballpark, what would you say? What does it cost? What kind of investment does an acre of seed potatoes have into it before they actually realize anything back from it?

Blake Carson:
I don’t know, probably five, $10,000 an acre. I mean, it’s tough out there. And-

Dillon Honcoop:
Which is back to what you were saying about people being stressed and when money is on the line, that’s it too, because they’ve invested a lot already. And then if at some point in that chain before those potatoes are harvested and sold and that money is back in their pocket to pay off some of those investments in debts, if you mess up something in that chain, it’s like, “Whoa.”

Blake Carson:
You’re right.

Dillon Honcoop:
It’s intense.

Blake Carson:
And you could just mess up at the end. You get a disease and you put your potatoes in storage, and there goes your storage. I mean, it’s never ending for them until it’s on the truck and gone.

Dillon Honcoop:
You want to do your own farming in the future?

Blake Carson:
I’d like. I mean, it’s tough to see where I’m going to be, but I mean, it’s all I know as it would be nice to be able to at least farm on the side just to have my foot into it and just have fun with it, I guess.

Dillon Honcoop:
Yeah. Even though all you’re describing doesn’t sound fun at all, it’s sounds stressful.

Blake Carson:
No, no. That sounds very stressful, huh?

Dillon Honcoop:
But apparently there is some fun to it as well.

Blake Carson:
Yeah, I think probably part of the pride of calling yourself a farmer and feed people, I guess.

Dillon Honcoop:
Yeah. What would you like to grow?

Blake Carson:
I don’t know, I’d like to grow some annual crop. I think that’s what we need here in Whatcom County is an annual crop that doesn’t take as much of it as an investment and sell as a locally produced food because it seems like that’s the way that … with the coronavirus, at least, everybody is looking for a local crop, locally produced food that they can get to. So finding some co-op that could store or process these kinds of locally grown foods would be ideal.

Dillon Honcoop:
So you were saying like grow a crop that isn’t necessarily grown here in Whatcom County now?

Blake Carson:
Right, or it might be grown to an acre or whatever. I’m sure there’s probably crops that an organic guy or hobby farmer might have in their backyard that would be worth looking into for a few other people to grow.

Dillon Honcoop:
You’re saying maybe the big guys could learn something from the little guys?

Blake Carson:
Absolutely.

Dillon Honcoop:
Yeah. Do you think farmers feel that or I know there can be some skepticism both ways between really, really small hobby farms and big farms and those in between?

Blake Carson:
I definitely see a big gap between the bigger farms and the smaller farms. And the bigger farms, they got everything going for them and I don’t blame them for wanting to think that way, but being small on a smaller side of the scale, you are always looking for something different, I imagine.

Dillon Honcoop:
Mm-hmm (affirmative), easier to pivot and do something different when you’re small?

Blake Carson:
Mm-hmm (affirmative).

Dillon Honcoop:
I’ve always said both sides could learn a lot from each other if they didn’t feel so competitive. And for what reason? Because they aren’t actually competing usually in the same market at all.

Blake Carson:
It’s not apples to apples at all.

Dillon Honcoop:
No. But like you were saying, the big guys could learn a lot from these little guys who are able to try different stuff and figure it out. Little guys could learn from the big guys too, about some of the ways and the efficiencies that they’ve found.

Blake Carson:
Yeah, and marketing [crosstalk 00:23:36]-

Dillon Honcoop:
Because the big guys have to be so efficient to do what they do.

Blake Carson:
They got to have good accountants.

Dillon Honcoop:
Yeah, to keep on top of everything.

Blake Carson:
Yeah.

Dillon Honcoop:
So you could grow a crop, produce local food, maybe something that isn’t already grown here. I don’t know, what would that be like?

Blake Carson:
I don’t know, I always heard about how fun the peas were when the peas were around and-

Dillon Honcoop:
Growing peas, yeah.

Blake Carson:
Yeah, it would be cool.

Dillon Honcoop:
My dad used to grow peas when I was 10.

Blake Carson:
Yeah, my grandpa grew peas as well.

Dillon Honcoop:
So I guess what I was thinking when you were saying, “Well, grow something that isn’t growing here now,” why now? Why isn’t that stuff grown here?

Blake Carson:
Oh, I think everything has to do with marketing. Well, when Twin City Foods left all the … Or I guess there was probably several processors, but I mean the recent one that I knew about was Twin City Foods, and where do you sell your peas? I mean, you could sell sweet corn on the side of the road. That’s going to get you so far, but finding a place to be able to sell your local foods if there was some storage that you’re able to get ahold of or processor or whatever, I think that’s the biggest barrier for a lot of these people wanting to put something in.

Dillon Honcoop:
So there’s just not the processing facilities infrastructure here?

Blake Carson:
Yeah, that’s nothing like the Columbia Basin or Skagit Valley where you just go to Othello or wherever and there’s processor here, processor there, here’s your contract and put it in.

Dillon Honcoop:
So there’s no other reason we couldn’t grow that stuff here?

Blake Carson:
I mean, as far as I know, say, for example, the Skagit Valley, the quality of the green beans, green beans have such higher quality than the ones in the Basin because the cooler nights, they don’t get wind burnt here or down in Skagit Valley. I imagine the sand probably has a lot to do with getting wind burnt. So I’m pretty sure that there are a lot of crops that you could grow here that would probably have a lot higher quality as long as it’s not something like onions that’s going to take probably a lot longer growing days. But yeah, I think that there’s a lot of opportunity for a lot of those crops to come back. I mean, I heard they used to grow up carrots here, they used to grow all sorts of things here in Whatcom County.

Dillon Honcoop:
Yeah, back when they were processing facilities to actually package that stuff up and get it to the consumer. That seems to be the gap, and you’re not the only person that I’m hearing that from.

Blake Carson:
Right.

Dillon Honcoop:
Yeah.

Blake Carson:
That’s a big gap. But I mean, I think that the way that the coronavirus and I mean just as we’ve gone on in the last few years that there’s probably going to be a shift where people do want local food and there’s a great opportunity for Whatcom and Skagit to supply local food to Bellingham, to BC, to Seattle, because there’s a lot of acres around here and a lot of dairies going out.

Dillon Honcoop:
Yeah. You work with any dairy farmers right now? I know that community is under a lot of pressure.

Blake Carson:
Yeah, I work with a handful and it’s a very unique … I still don’t understand the whole base thing. I mean, I get it when people want to get out and get a lot of money and wish they wouldn’t have two years ago, but I mean, I think it’s a very complex topic that … I mean, it’s been happening for quite a while here, I mean, how many dairies used to be here 30 years ago? 600 or-

Dillon Honcoop:
Yeah, something like that.

Blake Carson:
Yeah. I mean now there’s probably what? 100, 50, 75 maybe?

Dillon Honcoop:
Yeah, I think somewhere more under 100 now. Yeah.

Blake Carson:
Yeah, yeah. I mean, obviously there’s a lot of consolidation that’s happened, but now it’s not so much consolidation, it’s get out.

Dillon Honcoop:
Get out and the cows go away, they go somewhere else.

Blake Carson:
Yes, no more cows.

Dillon Honcoop:
From all the farmers, dairy farmers, crop farmers that you work with, what’s the biggest pressure that you’re hearing they feel they’re under? What are some of the things that they’re worrying about in the big picture?

Blake Carson:
I hear a lot about water. And-

Dillon Honcoop:
What’s the concern with water? What are they worried about?

Blake Carson:
Tribes shutting them off. Hearing about, I mean, the cost of land is increasing, there’s farmland being lost to housing developments. I think that’s all I can really think of right now, but-

Dillon Honcoop:
Yeah. Well, and you know because you work directly with these people weighs pretty heavily on their mind?

Blake Carson:
Mm-hmm (affirmative). And markets too. I mean, I have a guy that has … he does wheat and straw and I mean, you’re not ever going to make money on wheat here. And I mean, that’s just one of those rotations, but it’s really hard to make money on wheat in Western Washington. We don’t have 4,000 acres with a very low land costs where it makes sense to grow wheat. I mean this 20, $30,000 an acre here and you’re not covering that cost with wheat.

Dillon Honcoop:
Yeah, totally. You mentioned water too. If people lost access to water, what would that mean for farms around here?

Blake Carson:
Like potatoes, I mean, you definitely need water. I mean, there’s some pieces of ground you can get away without watering but you’re not going to get nearly the yield that you want without water. So a lot of guys get shut off, there goes yield potential.

Dillon Honcoop:
Would they be able to just deal with that or pivot and do something else? Or what would happen to those farms?

Blake Carson:
I mean, that’s probably going to impact their yield quite a bit. I mean, we work with a grower here in Whatcom, he uses drip tape and it’s a very efficient use of water. I mean, it costs a lot of money to run that stuff, but who knows? I mean, it might be the way to go for a lot of people.

Dillon Honcoop:
Yeah. Well, thankfully we get quite a bit of moisture here.

Blake Carson:
We do. We’re not the Basin for that.

Dillon Honcoop:
And our aquifer is usually only 10 to 20 feet down, so that helps keep the soil at least have a little bit more moisture in it for more of the year.

Blake Carson:
Right. I hear about some of these depths in some of these wells in Eastern Washington and it’s just mind boggling.

Dillon Honcoop:
Yeah, I visited with Case VanderMeulen while back there in Mesa and I think one of his wells is at 1,800 feet down.

Blake Carson:
That’s quite the bill.

Dillon Honcoop:
It’s crazy to think about.

Blake Carson:
And how do you pump that far?

Dillon Honcoop:
Yeah, it takes a lot more juice. There’s a lot more investment in the electricity to be able to irrigate than for us who, here in Western Washington, have to pump the water up 20 feet max usually, makes a big difference.

Blake Carson:
Yeah, I know. Yeah, you don’t see much more than 20 feet here as far as irrigation wells.

Dillon Honcoop:
Yeah, and we’re blessed with that reservoir. In other areas, they use reservoirs above ground, but here our reservoir is the groundwater.

Blake Carson:
Absolutely.

Dillon Honcoop:
And that has also helped a lot of people take their irrigation off of streams and use this groundwater instead when they’re able to protect stream flows, which is a good thing.

Blake Carson:
Absolutely.

Dillon Honcoop:
How has coronavirus affected your day to day?

Blake Carson:
I’m pretty mobile and I work remotely from my work truck, so I don’t see too many people, I don’t sit in an office with too many people. I actually had the coronavirus back in June.

Dillon Honcoop:
Really?

Blake Carson:
Yeah. So I have no idea where I got it, but yeah, it didn’t affect me too bad.

Dillon Honcoop:
Yeah, well, explain how it went, tell the story.

Blake Carson:
Oh, well I was spraying a grass field of mine in one of my hay fields and a little open station, 2440 John Deere and parked along, and the next day I-

Dillon Honcoop:
Is that this tractor right here?

Blake Carson:
Yeah, that one. Yeah, I didn’t know it was right.

Dillon Honcoop:
I love that, I love that.

Blake Carson:
Yeah. And so next day I had this little tickle in the back of my throat. And so I got towards the end of the week, it was like a Tuesday that I noticed that and it was like Thursday and started to get worse and I figured, “Well, I’ll just go to Skagit Valley College, they have a drive through swab deal or so I’ll just go there to rule the coronavirus out.”

Blake Carson:
And I guess, that Saturday they said, “Oh yeah, you have coronavirus.” “Oh shoot.” Yeah, my girlfriend and I had a quarantine for … Oh, she had to quarantine way longer than I did because it was like, for me, is 10 days after the first symptoms and I just felt under the weather for about a week and I can’t taste or smell anything for two weeks. But other than that, it wasn’t terrible.

Dillon Honcoop:
Why did she have to quarantine longer?

Blake Carson:
Because she could have been exposed to my symptoms because they went on for 10 days [crosstalk 00:33:22]-

Dillon Honcoop:
So did she ever get it?

Blake Carson:
No.

Dillon Honcoop:
She didn’t get it?

Blake Carson:
No, and we live together.

Dillon Honcoop:
Hmm, crazy.

Blake Carson:
Maybe she gave it to me, I don’t know. But-

Dillon Honcoop:
But she didn’t show any symptoms, but she had to quarantine longer because in case she did, then it would be that much more delayed?

Blake Carson:
Yeah, so she had a quarantine two weeks past my 10 days. So she was at home for quite a while. She actually started working from home, which worked out, less driving and-

Dillon Honcoop:
What does she do?

Blake Carson:
She actually works at Skagit Farmers Supply too in the credit department.

Dillon Honcoop:
Oh really?

Blake Carson:
Yeah, yeah. We met at WSU.

Dillon Honcoop:
Nice. So you work at the same operation as your girlfriend?

Blake Carson:
Yeah.

Dillon Honcoop:
But you don’t actually work together on a daily basis?

Blake Carson:
No, not at all. No, not at all. I asked my boss, “Wouldn’t be weird if she applied?” Because it was actually really hard for her to find a job. Well, she got a degree as Ag economics from WSU and she had a terrible time finding a job. And, was it May? Oh, no, April, because she got let out early because of the coronavirus, and so I asked my boss, “Oh, is it weird if Emily applies?” And he goes, “Oh no, not at all. Okay, whatever.”

Dillon Honcoop:
Perfect, yeah.

Blake Carson:
Yeah?

Dillon Honcoop:
Yeah, he’s got to think, “Oh, is there some conflict or something?”

Blake Carson:
Right, yeah. It wasn’t too bad.

Dillon Honcoop:
So, what does she want to do? She want to be a farmer too?

Blake Carson:
Yeah, I think-

Dillon Honcoop:
She just wants to be an Ag economist.

Blake Carson:
Yeah, she-

Dillon Honcoop:
Did she like the actual get in the dirt stuff too?

Blake Carson:
She likes the numbers, but she really likes the baldy calves. She just loves the baldy calves for whatever reason.

Dillon Honcoop:
Why? What’s different about them?

Blake Carson:
I don’t know, I guess they’re cute little buggers.

Dillon Honcoop:
So you guys raise some calves or she does or-

Blake Carson:
Yeah, so my grandpa’s got a whole, I don’t know, 20 head of Angus and yeah, they just calved like a month and a half ago.

Dillon Honcoop:
Explain what’s a baldy calf?

Blake Carson:
Oh, it’s a black Angus with a white face, beyond me, why they get that, I’d forget. But yeah, they just have a white face calling them up like a bald eagle and it’s a bald calf, I guess.

Dillon Honcoop:
Right. Is that because they’re crossed with something else or are they still-

Blake Carson:
Yeah, I think so. It has something to do with … I don’t know, to be honest with-

Dillon Honcoop:
I don’t either because I’m not a big animal person as much but I know I’ve been told before.

Blake Carson:
Yeah, I would like to-

Dillon Honcoop:
That’s why I was hoping you would know.

Blake Carson:
Right. No, no, no. [crosstalk 00:36:03]-

Dillon Honcoop:
But you’re like me. You sound like you’re more of a crop guy like me.

Blake Carson:
Yeah, I’m more of a crop guy, but I want to dabble into the cattle a little bit more. I mean, I always help separate the … He used to have like 200 head of replacement heifers here for quite a while, so-

Dillon Honcoop:
Your grandpa?

Blake Carson:
Yeah. So, I’d always help separate and I didn’t necessarily hate the animals, but I just love the tractors.

Dillon Honcoop:
Yeah, yeah. Me too. Totally get that. And I helped my grandparents on their dairy farms, but I wasn’t a cow guy. I was a tractor in field and crop guy.

Blake Carson:
It seems like on most dairy animal type farms, they’re either one or the other from what I’ve noticed.

Dillon Honcoop:
Yeah. And you see a lot of families split up duties that way too where one brother does the field side and the other brother does the cow side or something like that.

Blake Carson:
Mm-hmm (affirmative), yeah. That works out, I guess.

Dillon Honcoop:
Yeah, for sure. So you think you might end up doing some farming yourself?

Blake Carson:
Mm-hmm (affirmative).

Dillon Honcoop:
You’re working with other farmers?

Blake Carson:
Mm-hmm (affirmative).

Dillon Honcoop:
It’s crazy life.

Blake Carson:
It is, but-

Dillon Honcoop:
Driving all over the place. Why do you love it so much? What keeps you going through those stressful days?

Blake Carson:
Now, I don’t know. I like to see things grow, I like to make food, I think. Between hunting and fishing and growing food, having a garden, I mean, I think I swear my whole life revolves around food prep than all that stuff, but I don’t know, I just like to. It’s beautiful seeing corn grow, it’s beautiful seeing potatoes grow, beautiful seeing them getting harvested, and I guess just the process of the hard work, I think. I attribute 99% of my work ethic to the agriculture lifestyle, so I couldn’t be more grateful for that.

Dillon Honcoop:
Thanks for sharing your story and opening up about what you do and why you do it.

Blake Carson:
Yeah, thank you.

Dillon Honcoop:
It takes so many people and it’s cool to see someone like you even just straight out of college being willing to make that jump into it. Because a lot of people right now are saying, “Why would you get into farming? Farming is going downhill.” I hope it isn’t because I think we need to still be growing the food that we eat here.

Blake Carson:
Yeah, people got to eat, man.

Dillon Honcoop:
Yeah. And we need people like you getting in to farming to keep it going for the next generation and beyond.

Blake Carson:
Yeah, it’s tough. I mean, I guess a lot of guys I went to school with in Pullman, there’s a lot of young people, there’s quite a few young farm kids, but as far as Western Washington, it’s hard to find very many young college aged folks that are going to be into farming, I guess.

Dillon Honcoop:
Yeah. Why do you think that is? Why do people your age coming out of college not want to get into farming?

Blake Carson:
Probably a generational thing. I mean, I think kids not working over the summer and I think you hear about the older generation, they all milk cows in high school and middle school or whatever, and a lot of the kids that I went to high school with or a lot of kids that you see now, they play video games and go swimming, which I get you got to do that here and there, but I feel like getting that early work in and being able to be a part of something like that, I think, keeps that farming around.

Dillon Honcoop:
You learn to value that at a young age, the hard work and then the payoff for putting in that work to see the crop grow even as a young kid to work and discover, hey, you have a few bucks, “I can go buy my own bike,” or-

Blake Carson:
Exactly, yeah.

Dillon Honcoop:
… that kind of a thing.

Blake Carson:
Yeah, throwing some heavy ryegrass bales into the hay mount when you’re 10 or 12, that teaches you a few things too.

Dillon Honcoop:
Yeah, for sure. And plus it makes you stronger.

Blake Carson:
Absolutely.

Dillon Honcoop:
Thank you so much, I really appreciate it.

Blake Carson:
Yeah, thanks, Dillon.

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

Dillon Honcoop:
With somebody that young, it’s going to be really fun to watch what he accomplishes. And he’s just getting his feet wet right now and learning from a ton of people with a lot of experience. But like he was saying, he wants to do this himself, more than just helping people as an agronomist, advising them on their crops, he wants to grow food himself and he has a vision for the way that it could be different than it is now. So again, I’m really thankful that that Blake was so transparent and open with me about what he’s thinking along those lines.

Dillon Honcoop:
Love these kinds of conversations, this is what I’m all about, that’s what this podcast is all about, is getting to know these real people because there are so many of them in our food system. And elevating their voices, getting to know them helps us get closer to change. Realfoodrealpeople.org is our website where you can get all of the episodes that we’ve done to date. And we’ve got a lot more planned, let me tell you.

Dillon Honcoop:
I’m Dillon Honcoop, I grew up on a local red raspberry farm in Whatcom County, so the same place that Blake grew up. And so that’s where we shared some common background. I’m on a journey all over Washington State though, to get to know the Blake Carson’s and so many others out there growing our food. I would really appreciate your support. To be able to keep doing this, we need to expand our reach and bring more people into the conversation. Please share these stories and information about the podcast on your social media if you can, on Facebook or on Instagram or on Twitter, Real Food Real People, or I guess @rfrp_podcast is the handle on our social media channels.

Dillon Honcoop:
Check us out on YouTube as well, we’ll have the full interview that you just heard available to watch so you can see the machine shed, you can see the tractors, you can get a look at some of the great expressions on Blake’s face. Thank you for your support. Thanks for being here again this week on the Real Food Real People Podcast.

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.

Rosella Mosby | #037 08/24/2020

Vegetable farmer Rosella Mosby grows literally tons of local food just minutes from the heart of Seattle. She shares some big challenges our food system faces to make locally-grown produce more available.

Transcript

Rosella Mosby:
He just called me up one day and he said, “Hey, you want to go have dinner?” and I was like, “Sure. Why not?” A man in my life at that point was not on my list either because here I am, I’m self-employed, I’ve got two kids. You know what I mean? And it was just one of those weird times in your life where you’re thinking, “I do not have time for this.”

Announcer:
This is the Real Food Real People Podcast.

Dillon Honcoop:
Getting locally-grown food in the city, in Seattle doesn’t have to be that hard, and in fact, there are growers producing amazing food not that far away. And that choice to buy food that’s locally grown can have an effect on the community, on workers, animals, even the surrounding environment, our rivers and fish, which ultimately impact the orcas. There’s so much to eating locally grown food and that is so much the focus of our conversation this week with a veggie farmer in Auburn, Washington, just outside of Seattle, just in Seattle’s backyard really, Rosella Mosby. I think you’re really going to enjoy this conversation and learn a lot about the reality of our local food system.

Dillon Honcoop:
So, how many different kinds of food do you guys grow at Mosby Farms?

Rosella Mosby:
Oh, that’s dwindling actually over the years.

Dillon Honcoop:
Really?

Rosella Mosby:
Yeah, sure. We don’t grow no green beans, no peas anymore. It’s too labor-intensive. So, we are currently down to rhubarb, leeks, beets, zucchini, yellow squash, some hard squashes, pumpkins for fall, sweet acorn that we sell from pumpkin patch. We don’t have we a retail stand anymore either. Thanks to some regulatory requirements from King County, we were going to stay open. We would have had to put in a well and a water treatment system, and for a part-time stand, it’s like, “No, thanks.” So, we don’t grow some of those odds and end items that end up in a store too. So, yeah, we’re just down to the things that we wholesale to mostly every grocery chain and produce house in the Pacific Northwest.

Dillon Honcoop:
Because that was going to be my next question, where can you find all of this food?

Rosella Mosby:
Grocery store-

Dillon Honcoop:
If I live in Seattle-

Rosella Mosby:
… restaurants.

Dillon Honcoop:
… how do I know if I’m getting something from Mosby Farms?

Rosella Mosby:
Yeah, you should ask for it every single time.

Dillon Honcoop:
Good idea.

Rosella Mosby:
Yeah. It’s fun because you do get photos from your friends that are like, “Hey, look. I found some beets in the grocery store in some random town in the Pacific Northwest,” not even remotely close to us and it’ll have a tie on it. And so, that’s cool to get those.

Rosella Mosby:
We sell to Charlie’s Produce and they have contracts with the cruise ships. Right now, that’s not happening, right? And then, restaurants and pretty much all of the players in the Pacific Northwest, we sold to. So, if it’s not in a grocery store, it’s in a restaurant.

Dillon Honcoop:
So, if it’s in a grocery store, is it going to have your sticker on it or something?

Rosella Mosby:
Yeah, it’ll have a tie or a sticker. Not always, it depends. Like rhubarb’s not a stickered item. It’s comical because I’m a consumer myself, right, so sometimes I’ll roll through the produce department and I’ll notice that the rhubarb will say it’s from Mexico, and I’ll say to the produce guy, “Hey, rhubarb doesn’t grow in Mexico, so why is it tagged that it’s in Mexico?” and they’re like, “Well…” And I’m like, “No, no. You can’t get away with telling me that it’s legit because it’s not. We grow rhubarb.” And so, it’s interesting to go through the produce section and just see what either your product looks like or what your fellow grower’s product looks like and how this door is marketing that product. Yeah, I don’t know. It is what it is. We’re just trying to survive.

Dillon Honcoop:
Well, that’s the thing though. The labeling and the stickers and stuff, you say something’s going to have stickers on it, some things aren’t going to, but a lot of people like myself are trying to go to the store, buy as many local things as they can, and realizing that’s not going to be possible with everything. But it’s hard to know sometimes how to know-

Rosella Mosby:
You should ask. And the reason you ask is because… Oh boy, we’re going to dive in deep right in the beginning.

Dillon Honcoop:
Yeah. Do it.

Rosella Mosby:
The reason you should ask is because the produce buyer in Cincinnati, his job is to get produce in his store for the lowest price possible, right? I don’t believe he really gives a rip what is happening in Auburn, Washington on Mosby’s vegetable farm. He likes that we’re here and he likes that somewhere in the store, there’s a poster hanging with our faces and our names on it and claiming that we’re a local grower. But at the same time, that’s not his job. His job is to get product in the store for the lowest price because he’s trying to give the consumer the lowest price.

Rosella Mosby:
But wait a second, at the same time, there’s a difference between staying afloat and thriving for the farmer. And so, if you’re staying afloat year after year after year and you’re scraping, you’re rubbing your nickels together but that doesn’t turn into $1 anywhere, right? And so, we still are using equipment, we’re still using trucks, we’re still having to maintain those things and still think about going forward. How are we going to invest in better irrigation that’s more efficient, better equipment that’s more efficient? Whose trucks are we buying that are second-hand, right? Because we’re a first-generation farm, so no previous generation paid for anything where we are.

Rosella Mosby:
And so, when you think about the difference between staying afloat and thriving, the thriving part ensures that we can invest in the future, right? So, we live in Washington, our farm is 40 minutes from Microsoft. I mean, you think about what is happening in the tech world and how we can tie that into agriculture, and we’ve had people out measuring our equipment because they want to know how far apart the cultivators are and those little details because I’m sure they’re working on robotics.

Rosella Mosby:
Okay so, say, they achieve those goals, they have this great piece of equipment, well, what farmer that is staying afloat is going to be able to actually invest in those tools to make their job more efficient. But yet, the consumer expects us to be more “sustainable” and try to make those moves. But if we’re still staying afloat barely, how do we do that? How do you invest for the future?

Rosella Mosby:
So, that’s really, I think up to the customer, the consumer, to be saying at the grocery store, “Hey, I want to buy what’s in season and what’s local. Help me. Tell me what that is.”

Dillon Honcoop:
So, you’re saying people are actually asking that question at the store. What if it’s just some young guy working there and doesn’t know anything? Does it still make a difference if you ask those questions?

Rosella Mosby:
Well, it sure doesn’t make the produce guy look very smart that he doesn’t know. I think as consumers, that should be our expectation, is that our produce guys should be able to answer those questions.

Rosella Mosby:
He might come back with an “I don’t know.” I asked, I’ll go to a grocery store, I’ll go to some really higher end grocery stores because they have better cheese, and I really love cheese, and I’ll walk through the produce section and I’ll say, “Hey, where’s your rhubarb from or hey, where’s your zucchini from? Do you still have your box?” And sometimes they’ll go on the back and they’ll say, “I don’t have the box,” and sometimes they come out with ours, sometimes they come out with Richter’s, sometimes they come out with Sterino’s or whatever. I don’t care. I just like to know that it’s a locally-sourced product and that our regional farmers are being supported.

Dillon Honcoop:
Does that signal go back up the chain though if I ask at the grocery store? Can that-

Rosella Mosby:
I hope so.

Dillon Honcoop:
Have you ever heard back from people who were asking for local stuff or your Mosby Farms stuff or anything like that?

Rosella Mosby:
I haven’t heard that directly, but I do believe that the marketing you hear on the radio is a result, or the marketing you see in a newspaper or what have you is those grocery chains trying to appeal to consumer demands, right? So, we have conventional on our farm, we have organic on our farm. Well, we’re switching slowly to organic because that’s where the market is going. And for us on our farm, I would say that doesn’t apply to every aspect of agriculture. But for us, it’s like motorboats and sailboats or bicycles and motorcycles, right?

Rosella Mosby:
So, for us… I keep coming back to rhubarb, but rhubarb is a great example. Rhubarb grows. It doesn’t… For us, there’s not really much to apply to rhubarb on a conventional end or organic end, and the organic rhubarb actually is ready two weeks before the conventional rhubarb, and we can sell it as conventional if it’s organic. And so, for us, rhubarb is rhubarb, whether it’s certified or not.

Rosella Mosby:
People are always going to pay more for designer cheese and designer wine and designer shoes, and if you go those extra steps to get that certification and people are willing to pay for it, there’s a market there. And so, if retailers start saying that that should be your only choice, that’s wrong. You know what I mean? So, I think we’re lucky to live where we live and have choices. That’s a beautiful part of living where we live is having food choices.

Rosella Mosby:
So, I think my issue to a point with the marketing part of that is that I think they steer that boat a little bit, like, “Hey, you need this because it has this label, or you need this because it was raised this way, or you need…” At the end of the day, I think if consumers really want to send the message that local agriculture is important and that I want to support what is grown here, they need to be saying that to their produce person because it should be getting back to that department manager who should be relaying that to their buyer.

Dillon Honcoop:
And honestly, the reason I often don’t think to do something like that is because I’m cynical. I think nobody’s going to care, but maybe sometimes it will actually work. I don’t know. Or can we… Is there any other mechanism to help push this local food movement along and get the market more aware of those of us who want local food or demand or desire to have local grown stuff?

Rosella Mosby:
Honestly, if I didn’t at Kroger or Safeway, whatever, I’m probably going to get cut off as a farmer. But a consumer could do that all day long when it comes to social media, like a Twitter tag or a social media post taking those companies. I think social media, especially when it comes to agriculture is underutilized. And I think as a grower, I don’t know that that’s the right direction for us because we’re depending on those companies for sales. But a consumer, they have nothing to lose and demanding that local agriculture is supported.

Rosella Mosby:
Because when you think about the carbon footprint of something that has grown at our farm, and we deliver it 15 miles to the distribution center in Puyallup, and then we deliver it 7 miles to the distribution center in Auburn, and then we deliver 25 minutes to Seattle, that’s a very low carbon footprint, right?

Dillon Honcoop:
Yeah, compared to grown overseas or in Central or South America-

Rosella Mosby:
Or California.

Dillon Honcoop:
It has to travel hundreds or more likely thousands of miles to get to Seattle.

Rosella Mosby:
And we’re growing 350 acres of… We did hand-harvested produce. And so, out of that… We’re stewarding 500 acres. And so, that 350 acres is under production, but the other acreage is either forestry buffers next to the Green River or a little bit next to the White River, or in Orting. I don’t think we’re next to anything in Orting really, but… Or it’s in cover crops. We’re trying to build soil, so I don’t think people realize that just because that acreage is there, doesn’t mean that we’re planting every little bit of it. There is this rotation plan and there is a conscious effort to invest into the soil for the future because it’s all we got.

Dillon Honcoop:
Is it too much of a stretch though to say that if I go to the store and say, “Is this locally grown? Can you guys get locally grown in? Can you bring more stuff into the store that has grown locally?” and that create some sort of signal of demand up the chain. Maybe I post some things on social media and at them or whatever it takes, and they start realizing there’s an increasing demand for locally-grown food, that in turn helps support you and other local growers which helps keep local farmland in production, right?

Rosella Mosby:
Totally.

Dillon Honcoop:
And not just all of it in production, but then in rotation or farms to be able to be here. That’s actually by asking that question and making that purchase at the store, I’m helping the rivers and the fish. Is that too much of a stretch to say that?

Rosella Mosby:
No, I don’t think so. And as long as they’re thriving, you’ve just summed up sustainability, right? So, we’re employing, I think, I signed 81 paychecks last week, and that’s 81 families that we’re helping to put food on the table for. And so, at the end of the season, when we write that check to the bank and attempt to pay everything back, if there’s a little bit left, then we’ve accomplished our goals. We’ve created something that we can invest back into the farm and we’ve helped out our employees have a roof over their head and food in their bellies and we’ve provided food for our community. And that also includes food that is donated to local food banks.

Rosella Mosby:
Because when you have boxes of zucchini in your cooler and you have sold so many but you have this little bit of extra, we could dump them in the dump truck to go to the compost pile over the bridge for [Arny’s 00:16:20] cows or we can send it to the food bank and feed people. That’s a straight-up donation. That is a loss of box, which the box is $1.75 each. And that’s a loss of labor. And so, you take this farm out of the community equation and it’s a loss. It’s a loss of land stewardship, it’s a loss of community impact when it comes to feeding people who are having food access issues, and it’s a loss to paychecks for 81 families.

Dillon Honcoop:
And I think it’s a loss to I was thinking about the river system and the water and fish and habitat here too. I mean, what happens to this valley that you’re in? You’re so close to the city. If you go away, what happens to it?

Rosella Mosby:
Yeah. Well, that’s up to the next owner, I guess, it would be.

Dillon Honcoop:
I mean, I would think, would houses come in here, pavement, development?

Rosella Mosby:
No, that’s the one thing about that you have to give King County credit for. So, this is FPP land. This has had the development rights purchased, and so it will always be farmland. It’s been preserved. That happened before we got here so everybody else… This piece, the previous owner benefited from that. The main warehouse piece is a different piece and that was sheltered dairy at one time, and they benefited from that development right purchase. But no, this will always be farmland.

Dillon Honcoop:
But it is just your farm. What about the area around it? How much of this area is protected?

Rosella Mosby:
Quite a bit of the Green River Valley. This is an agricultural production zone. And so, King County has worked hard to protect its Ag zones. And so, this whole Green River Valley which used to have hops in it and then it’s had strawberry farms, and now mostly cattle, there’s blueberry farm up the road, and then there’s us. So, we didn’t come here until, I think, Burr bought the main warehouse piece around 1990.

Dillon Honcoop:
So, that’s when the farm started, or was he farming before then?

Rosella Mosby:
No, you’ll have to hit him up for a podcast because he’s a great story in himself. So, he was 14 when he started doing hay in the Orting Valley. His dad was a pharmacist who left the family farm when his dad would not upgrade the mules, names were Tom and Jerry, to a tractor, but he always loved equipment. And so, he was a pharmacist. And his mom grew up on a Holly farm up where the second runway of SeaTac is. And then they moved out McMillan, which is this tiny little town that doesn’t really exist anymore, on your way out to Orting, and he and his brother started baling hay.

Rosella Mosby:
And then, mentors are awesome people, right? And so, he had a mentor. Her name is [Thalia Chapa 00:19:35]. Her maiden name was Vaca. And so, we always call her Mrs. Vaca. She’s still alive. I think she’s right about 99 years old at this point. And she said, “Hey, Burr, you should be growing zucchini and leeks,” and so he delved into that at 17. So, think about that he’s still in high school, made his first delivery of acorn squash in the back of a pickup truck to Safeway in 1977.

Dillon Honcoop:
That’s awesome.

Rosella Mosby:
Yeah. Which would never happen today. I mean, today you have food safety craziness, right? And you have to deliver it in a refrigerated truck and it gets temperature-checked and you have to have the little tab, the temp trail, that goes on your pallet and it tells you the temperature of the whole route of… You have to make sure it didn’t get too warm on delivery.

Rosella Mosby:
Anyway, so I have huge admiration. His brother went on to work at some new tractor and then bought into some new tractor and went that route, but Burr really just kept going on the farm and turned it into what it is now. So, I have huge respect for the guy that works harder than anybody I know.

Dillon Honcoop:
When did you join the picture?

Rosella Mosby:
I missed all the late nights of headlights on the tractor until midnight and eating lettuce out of the field because it’s all you can afford. I came along later. Let’s see. We grew up… Actually, I grew up two miles up the road from Burr. We are 14 years to the day because we share a birthday. We’re 14 years apart. My older brother went to school with his younger sister, and our circles touched. We knew a lot of the same people, Sumner is a small town, but we didn’t really know each other.

Rosella Mosby:
I worked at the local pharmacy, he would come in. I always thought he looked like Tom Selleck because he had this big mustache and dark hair. It was dark, now he’s all grayed out. Anyhow, he looked right through me, talked to the pharmacist in the back. And we had some mutual friends that got married. So, one of my really good friends from school got married to a local turf farmer. And so, we chatted, I think, the first time there but I was there with a boyfriend, didn’t end up marrying that boyfriend, but we would run into each other for probably 13 years at weddings because I have relatives that are farmers in the Sumner Valley, weddings, funerals and McLendon hardware, which is just weird. And so, we talked to each other-

Dillon Honcoop:
That still happens. And it’s not even that far from the big city, but those meetings where there’s community around things like a hardware store. I love that.

Rosella Mosby:
Totally.

Dillon Honcoop:
I love that.

Rosella Mosby:
And I love the hardware store. I had a decorative painting and plastering business, so I’ve always worked in a man’s world, I guess. Backing up a little bit, my little brother played football in high school and then ended up at Western playing football. That time, my dad got cancer. And so, I went to school locally and never went off to college. It’s like I was the only girl, I was the middle girl. I’m going to stay and help my mom. The priority was my little brother because he had this great opportunity, right?

Rosella Mosby:
So, my dad passed when I was 20. And so, here’s my mom. She worked for the sheriff’s department, and we had cows. She’s up and trying to feed these cows at 4:00 in the morning so she can go to work and I’m going to school. It was just chaotic. So, that’s about the time that I talked to Burr at that wedding. Anyhow, so just different. I just had this path where I ended up getting married, had a couple of kids, eventually started my decorative painting and plastering business, ended up divorced. Chapter 1, Chapter 2 situation, right?

Rosella Mosby:
I would go to this coffee shop early in the morning and Burr’s foreman work there, or his mechanic guy, one of his foremen. I was there for my 30th birthday and I was like, “Hey.” I go, “Guys, I’m…” and it was not a time in my lifetime to have a party. And I said, “Hey, I’m so glad you guys are here. Hey, happy birthday. It’s my birthday today, my 30th. That’s a milestone.” And Boyd said, “Today’s your birthday? Today is Burr’s birthday. ” So here I knew for 13 years, we would have these 20-minute conversations in the middle of McLendon Hardware, and never knew that we shared a birthday.

Rosella Mosby:
So, anyhow, he just called me up one day. I mean, there were a few other weird coincidental things that happened in there that made him call me up one day, and he said, “Hey, you want to go have dinner?” and I was like, “Sure. Why not?” A man in my life at that point was not on my list either because here I am, I’m self-employed, I’ve got two kids. You know what I mean? And it was just one of those weird times in your life where you’re thinking, “I do not have time for this.” I’m cleaning trowels and brushes at 11:00 at night and trying to do bids and get my sample boards done.

Rosella Mosby:
But Burr was an easy relationship for me. It was almost like going home because we’re both from Sumner, we knew a lot of the same people. Our conversations were great. And when I left my parents, I was like, “Oh, I’ll never have to put hay in a barn again.”

Dillon Honcoop:
Little did you know.

Rosella Mosby:
Oh, yeah. Well, I still don’t have to put hay in a barn, but I move bales for pumpkin patch every year, but I can handle that. Had an uncle who had a tremendous garden and he would always try to give me leeks. I’d say, “Uncle Gil, I don’t know what to do with the leeks. Can I have some grapes off your grapevines?” Then, I end up marrying a leek farmer and I have so many leek recipes, and it’s not even [inaudible 00:26:11].

Rosella Mosby:
So, anyhow, yeah, so I came along. I was about 30, 31, so that’s 17 years ago. And I think because of just having a taste, my dad was definitely more of a gentle man farmer, he worked in construction and was a foreman, and so he handled big project kind of stuff, I just have respect for the industry and respect for the process and respect for what happens here. And I think he appreciates that. It’s like he gets home when he gets home, and he’s the first guy to go to work. Well, except for during zucchini season. Those guys show up at 5:00 in the morning. But he’s always the last one to come home.

Rosella Mosby:
I took a picture from our house of the warehouse last week and the office lights were on, and everything was dark. And here he is volunteering his time because he’s the chair of the King Conservation Board of Supervisors. And I’m like, “So, here’s this guy who’s worked his ass off all day, and he’s sitting there, hopefully drinking a beer while he’s doing his meeting.” But sitting there, trying to take care of something that is all volunteer hours. I think that’s another thing that people don’t always realize is the amount of volunteer time that farmers contribute to agriculture issues. They sit on boards about water issues, or they… So, yeah, I have huge… There’s my Burr Mosby plug.

Dillon Honcoop:
So, how did you get into the actual farming part of it though? How did that go? Because I guess you had some kind of farming experience, but you hadn’t done farming like this.

Rosella Mosby:
Right, because I had my own business.

Dillon Honcoop:
And you’re kind of an artist, right? It sounds like with your business.

Rosella Mosby:
What happened is we got married, and I was running my own business and doing well. I mean, I did it for 13 years, and I liked it. I had lots of flexibility. And so, Burr says, “Hey, so the gal who’s going to run our farm stand isn’t going to come back. Will you run it?” And I was like, “No, hire somebody. I have a job. I like my job. No.” And he’s like, “Oh, come on.” I’m like, “Dude, I want to be married to you 10 years from now.” We have very different styles when it comes to leadership and working. No, I’m not going to work for you or with you ever. Yeah, a total fail on that.

Rosella Mosby:
So anyhow, I said, “Okay, fine,” because he’s really good at procrastinating, I said, “Okay, fine.” I have a business. And so, here I am, business, I have two kids, right, who are already in school, because I have two older kids, and then I have this new baby. And I’m trying to run this business. I said, “I will run your farm stand. I will not stand behind the till. I will hire, I will fire. I will do your produce order. I’ll carry your tills down. I’ll make sure that things are done, but I am not going to be there 24/7.”

Rosella Mosby:
Oh my gosh. So, there was a day, in particular, that my babysitter fell through for Lily, number three out of four. I’m on a ladder in a Forza coffee shop, which was one of my commercial clients, and I’m moving glaze on a wall, and my phone is in the crook of my neck. And I’m making a produce order, and I got a screaming kid in a stroller. I’m like, “What the F am I doing with my life right now, seriously? Why? Why? Why?” And so, I made a really… It was a hard decision for me, but I chose to give up my business, which was probably better for my shoulder anyway. Eventually, did have to have surgery. And the farm became the priority. It was better for my family and we eat lunch together most days.

Rosella Mosby:
So, I jumped into the produce stand end of the farm. And Burr was so happy because I increase sales 50% the first year. And then, he’s like, “Oh, hey…” And so, he took me to Italy thinking we’d get pregnant with Henry, and actually went to Italy six months pregnant with Henry. So, whatever. Anyway, he’s trying to talk me into doing it again, and I was like, “Oh.”

Rosella Mosby:
And so, I did it until about six years ago. It grew a ton. But 80% of your sales come from 20% of your customers, and that was their missing link, the gal that was there before. It’s like if you’re going to make a stir fry, you have to buy peppers. People are coming through. We may not grow them, but you need to supply them. People will buy peppers.

Dillon Honcoop:
Because they just want to go to one place. They won’t to have to go to five places to put their stir fry together.

Rosella Mosby:
Yeah. And so, I mean, I started carrying wine and beer and cheese and meat and doing borrow a basket, where people could borrow this basket and then they could buy a little picnic and go out and there was a tablecloth and a deck of cards or a little tiny backgammon, little book for comments, two wine glasses, and a cutting board. And people would spend money buying their snacks, enjoying a space on the farm, and then they come back through, buy what they ate again, because they thought it was so good the first time and they have to take some home. And then, they would leave. I mean, it was because I put a basket together.

Rosella Mosby:
And so, I think what I bring to the farm is Burr’s very linear thinking and concrete and I’m all over the place, so I’m definitely more abstract. And so, when it came to the retail end, I was like, “No, let’s do this and let’s do that.” Unfortunately, for me, sometimes I’m like, “Let’s do this,” and I say it and then I have to own it, right? You say it, you own it. So definitely then I’m like, “Oh wait, whose idea was this? I think it was mine. Oh no, why did I say it out loud?” So, I’ve had a few moments like that along the way.

Rosella Mosby:
How I got into the more of the advocacy end was because the labor issue became a bigger, more profound problem for our farm. And so, we started becoming much more vocal about “Wow, this is really a problem.” We’re in South King County, where there’s plenty of people, and we still can’t get people to come to work. And so, that just became my drum to beat. And that’s how I got more involved in the speaking out and the advocacy part of the farm.

Rosella Mosby:
So, Burr’s like the guy who’s trying to do the day-to-day stuff and I try to fill in on all of the retail end and the community outreach and I’m typically the one who sits on boards, the cabinet communicator.

Dillon Honcoop:
The communicator.

Rosella Mosby:
He’s a good communicator too. He just doesn’t have the time.

Dillon Honcoop:
Lots of farming to do when you have 300 acres in production.

Rosella Mosby:
Yeah.

Dillon Honcoop:
How would you describe the size of your farm? What category does that fit into?

Rosella Mosby:
Well, if you ask people in King County, we’re probably the big evil entity in the county.

Dillon Honcoop:
Really?

Rosella Mosby:
Well, I think so. A little bit. There’s a bigger farm. I’d say we’re one of the bigger farms in King County. But scale-wise, in the real world, we’re small.

Dillon Honcoop:
I’m just surprised that people don’t like, because you’re growing local food here basically in Seattle’s backyard.

Rosella Mosby:
Mm-hmm (affirmative). People are like-

Dillon Honcoop:
That’s frowned on because you’re too big?

Rosella Mosby:
Well, I think there’s the element of either other agriculturalists or consumers who really like that super small CSA style farm that get a little bit judge-y, but-

Dillon Honcoop:
That’s too bad because those are great too, but we can’t especially afford it. I’m saying this as somebody who’s not made a money, I can’t always afford the high end super small farm stuff. I think it’s really cool that people are doing that and that some people can afford that. I can’t always afford that, and I want just local food. It doesn’t have to be anything fancy. I just want to know it’s grown close-by.

Rosella Mosby:
Yeah. And I think that’s something too that usually goes unrecognized is that all aspects of agriculture have value. When you think about the biggest restaurant in your town, it’s likely your school district, and people don’t always think about it like that, right? And so, if your school district is your biggest restaurant in town, think about the hotels, the convention centers, hospitals, those kinds of things.

Rosella Mosby:
Those buyers or chefs or whoever is coordinating their food part of that business or organization isn’t going to go shopping at a farmer’s market, isn’t necessarily going to take the time to buy direct from a farm. They want to call the middleman produce guy and be like, “Hey, I need your order guide. I need three boxes of zucchini. I need 50-pound bag of potatoes. I need so many bags of onions.” You know what I mean? And they’re going to have it show up on a pallet because that’s what’s efficient and that’s what’s affordable, because they have a bottom line to meet too.

Rosella Mosby:
And so, when I say that there’s always going to be that consumer who buys more expensive cheese and more expensive wine and better shoes, that is true within every aspect of what we buy. It’s true for cars, it’s true for clothes, it’s true for our food. And so, supporting whatever you want to support is a beautiful thing, and it’s a beautiful thing that we have those choices. And so, I don’t like that we…

Rosella Mosby:
Even within agriculture, everybody goes, “Oh, well, they do this and they do that,” and it’s like, “Oh, stop, stop, stop,” because it should never be an us in them kind of thing. The us in them should actually be we’re in agriculture and there are people out there who don’t like us. And while we’re busy fighting amongst ourselves, which I don’t think we fight amongst ourselves too much, but while we’re busy nitpicking each other, there’s this whole other entity out here that is trying to attack us as a whole.

Dillon Honcoop:
What is that attack? Who are these people? What’s their motive?

Rosella Mosby:
Oh, I don’t know exactly who they are.

Dillon Honcoop:
But just generally.

Rosella Mosby:
Yeah, yeah. But I mean, there’s groups out there that are trying to undermine the work of local agriculture. I mean, look at regulation, look at carbon taxes that are just going to make it super expensive for farms to be able to operate their machinery. We had a group of leadership people who came up from California last summer, who were ooh-ing and ahh-ing at our little tractors, because we have little tractors with implements that are set up for everything. So, we have one that’s set up to cultivate beets, one set up for leaks, one set for zucchini, and they’re all these little small, old, first generation. We’re back to that whole thing, right? But they all have this purpose. And these guys from California we’re like, “Wow, this is so cool.” You can’t operate this kind of tractors on our farms-

Dillon Honcoop:
Why?

Rosella Mosby:
… because there’s too much emissions. They can’t utilize older equipment because the regulations are too strict.

Dillon Honcoop:
So, they have to get new?

Rosella Mosby:
They have to get new and it has to meet these emission requirements. And so, when you think about how hard it is for a new farmer to get started or anybody to get started, right, so what are those barriers? Well, equipment. New equipment’s expensive. So, when you think about an older piece of equipment that you can make use of to just get going, are we setting ourselves up for failure by having these regulatory issues be so strict that we aren’t growing ou agriculturalists?

Dillon Honcoop:
Yeah. So, instead of going from that old tractor carbon footprint to a newer tractor carbon footprint, you’re going to food from Mexico carbon footprint or food from-

Rosella Mosby:
Which we have no control of.

Dillon Honcoop:
Well, I’m just saying, yeah, it’s like apples and oranges on scale if you’re really worried about what the carbon footprint of your food is. I don’t know, obviously I’m biased on this. That’s why I’m doing all this. But to me, advantage local food times 10 right here, even if the tractor isn’t the most efficient and it won’t last forever anyway. Eventually, it will have to be replaced by that more efficient tractor. But even if its carbon footprint is a little bit bigger, it’s so much more important to have that food grown locally than have a truck or a train or a ship bring it thousands of miles here.

Rosella Mosby:
Absolutely. And the older tractors, typically you can work on those easier, right? You don’t have the whole right to repair issue. I don’t know, think too about when it comes to food safety regulations. We control what we grow here, right? We are a farm. We’re responsible. We do third-party audits. We have this whole food safety thing that takes a tremendous amount of time and paperwork and effort to track and yearly audits that we go through. And so, we adhere to that and we’re proud to do that. We’re proud to grow safe food here.

Rosella Mosby:
When we are bringing food in from another country, we can’t control what they’re doing in another country. And they may say, “Oh, yeah. No, we do it this way. Oh yeah, checked the boxes, whatever,” but are they really? Do they really? I don’t know.

Dillon Honcoop:
So, the question is what food can you really trust?

Rosella Mosby:
I don’t know. I’d rather eat something from here than anywhere else. I mean, I think, don’t they still put [inaudible 00:42:01] on grapes and chili or something like that?

Dillon Honcoop:
Really?

Rosella Mosby:
I don’t know if somebody told me that. Yeah. So, we’d have to check that factoid out. But we don’t do that on apples here and everybody had this big huge thing, but then we’re happy to eat grapes grown and chili that are imported here. And so, just because something isn’t approved to use in the United States doesn’t mean-

Dillon Honcoop:
As long as it’s not happening in my backyard. If it’s happening in another country, I’m not going to care, which doesn’t really make sense at the end of the day, because it’s about the food that you’re putting in your body.

Rosella Mosby:
Right. I mean, look at farms that spread manure, there’s regulation on that. Don’t ask me what it is, but there is. You can only spread certain times a year and you can only spread so much per acre. I mean-

Dillon Honcoop:
To protect the streams and things like that.

Rosella Mosby:
Sure. Mm-hmm (affirmative). Yeah.

Dillon Honcoop:
It’s not as simple as just, “Yeah, go throw some manure out there.”

Rosella Mosby:
Yeah.

Dillon Honcoop:
I know that from having grown up around dairy farms, and still living in a dairy farming community.

Rosella Mosby:
I heard a statistic the other day that blew me away. 7% of American adults believe that chocolate milk comes from brown cows.

Dillon Honcoop:
Is that true? Really?

Rosella Mosby:
When you think about it, it blows you away. But when you actually put the number that that’s over 16 million Americans-

Dillon Honcoop:
That’s scary.

Rosella Mosby:
… that’s a problem.

Dillon Honcoop:
That’s scary.

Rosella Mosby:
But the same… Here’s another good one for you. So-

Dillon Honcoop:
Are those adults or are those kids?

Rosella Mosby:
Oh, these are adults. It said adults.

Dillon Honcoop:
Oh, man.

Rosella Mosby:
So, the other good one that my good friend, April Clayton, loves to share is that the number of farmers in the United States is the same number of people who believe in aliens. I love that statistic. It’s brilliant. It’s little over 1% or something.

Dillon Honcoop:
Are you saying that farmers believe in aliens?

Rosella Mosby:
No, I’m saying-

Dillon Honcoop:
No, I know what it is. That is how small the farming community has become.

Rosella Mosby:
Yeah. And when you think about, when you define that 1%, I think it’s half of them really gross like $10,000 a year or something like that. So, when you think about the ones who are actually in production living off of it-

Dillon Honcoop:
Yeah, grossing $10,000 a year and you back all the costs out and your profit’s maybe, what, 100 bucks?

Rosella Mosby:
So, it’s like a schedule H or something they file for their taxes. I don’t know. I think especially with our current situation and coronavirus and when you’re looking at empty shelves, people should be asking more questions. They should be saying, “Hey, I want to see local. I don’t just want to see the poster hanging in the store. I want to see you actually…” It’s not just a marketing tool. Sometimes I feel like that poster is a marketing tool as a farmer.

Dillon Honcoop:
So, back to the farm stand thing. You don’t do that anymore.

Rosella Mosby:
No, no. And we have the intention of building a new one with a partner right next to the freeway where our pumpkin patch is, but oh my gosh, just the cost of doing it within the city just turned into an astronomical. Oh my gosh, I came home one day, and I said to Burr, “Hey, so this whole retail thing is in my lap, and I have one question.” I go, “Do you like that your wife is home when you get home from work?” And he said, “Well, yeah,” and I go, “If we do this, I’ll never be home when you get home from work because we’re going to be in this new hole we’re going to create for 20 years probably.”

Rosella Mosby:
I mean, I don’t know, we’re just at the point… We’re trying to get our farm set up for second generation. We have a 25-year-old and a 22-year-old and then Lily’s 13, almost 14, and a 12-year-old, and everybody’s working on the farm. And so, it’s like we need to be figuring out what our next step is and how we become more efficient on the farm. We decided adding something new like that was going to be a lot.

Dillon Honcoop:
And the one that you had couldn’t keep going?

Rosella Mosby:
Well, we would still have to put in this new well and water treatment system and that’s before you even apply for a Risk 1 grocery permit, so that is to carry anything with an expiration date. So, you’re not cutting anything. You’re not-

Dillon Honcoop:
You mean something that’s just grown on the farm here?

Rosella Mosby:
Yeah, but then you’re just doing produce and the money really is, it’s all those other things. It’s the guy who comes by and he picks up corn, and a 22-ounce microbrew, and it’s the cheese, and picking up a bottle of wine, and-

Dillon Honcoop:
Well, like you were saying earlier, having a variety of things, your own stuff and then other stuff, so keep looking. And so, then that puts you in a different category as far as the rules you have to follow?

Rosella Mosby:
Well, anything refrigerated with an expiration date. So, if you’re talking cheese-

Dillon Honcoop:
Packaged stuff.

Rosella Mosby:
Yeah, totally.

Dillon Honcoop:
And so, what would it take to do all that to be able to-

Rosella Mosby:
About $75,000 and-

Dillon Honcoop:
Really?

Rosella Mosby:
… doing a well and getting a water treatment system in. This is crazy. So, if you have a distillery, people want a natural water source, right, water spring, that’s awesome. Well, we have a natural water spring, but that’s not good enough for the store’s situation. We would have to drill a well and-

Dillon Honcoop:
Even though you already have a natural water source?

Rosella Mosby:
Oh, yeah. And the water is tested because we’re a farm. We have all of our water tested. It’s part of our food safety program. I mean, that’s a perfect example of regulatory inconsistency where you have one agency that’s like, “Oh, hey. No, this is cool. You’re good,” and then you have another agency that’s like, “Oh, no, we require this.” It’s dumb. Maybe we’ll go back to it at some point.

Rosella Mosby:
But at the time, going into the time that that was, it was a tough… There’s been some pretty lean years on the farm in the last few years, especially when you’re dealing with you can grow cucumbers and beets, but when… This is the thing about exporting, right, we can export but you can’t just export. You have to import too. Part of the problem with that is that you have cheap cucumbers or cheap beets that come into your area. I mean, you guys see it and walk with berries. Well, it happens with vegetables too. And so, you can’t compete with that when our wages are way bigger than what they make there. So, they can grow that product for less, and when they’re flooding your market with cheap product, it’s like, “Okay, great.”

Dillon Honcoop:
That’s not a fair level playing field.

Rosella Mosby:
Mm-mm (negative). No. And they certainly aren’t living in your zip code to know what your expenses are. And so, I think we figured out that in the last four or five years, the minimum wage has gone up little over $4 and our produces either gone down or gone up, at the most, a buck. So, when you think about that, okay, so when minimum wage goes up… And we pay more than minimum wage on our farm because we’re in South King County. You compete with warehouses. You know what I mean? We have to. And in the past, we’ve paid per hour bonus if you stay all season because we’re trying to get people to stay all season.

Rosella Mosby:
And so, when you think about wages are going up, okay, well, they don’t just go up for us, they go up for everybody. So, they go up for the propane people and the fertilizer people and the seed guys and the mechanic guy and our tire guy. You know what I mean? Everybody goes up. So, things become more expensive, your labor becomes more expensive. And if your box price for your produce stays the same or goes up 25 cents, or goes down, which we have that happen-

Dillon Honcoop:
Why doesn’t that go up then too because there are people buying stuff in the store should have more money to spend and that kind of…

Rosella Mosby:
Because we’re price takers, not price makers. And so, you got… Back to the guy in Cincinnati, his job, right? And if you have somebody else who will sell it for less and he’s selling volume, right, then he’s going to say, “Okay, fine. I’ll sell it for that,” because you have a buyer who’s just, “Oh, this guy will sell it for whatever.” And the farmers don’t talk to each other enough, and they need to be. You can’t set prices, but you need to be talking to each other more and you need… Just so that it’s like, “Hey, I’m going up. Period. We should all go up.”

Dillon Honcoop:
What does the future hold for you and for this farm?

Rosella Mosby:
Well, like I said, we’re trying to get to the second generation. We’re trying to-

Dillon Honcoop:
Any of your kids interested in…

Rosella Mosby:
Oh, yeah. There’s discussion. We have first generation growing pains, right? So, we have dad who’s, “I’ve been doing it this way. It was a 40-plus-year-old farm.” He has his way of thinking. And then, you have younger people who, because they’re adults now, I can’t call them kids, right, who are trying to think out of the box, “Hey, maybe we should try this or maybe we should try that.”

Rosella Mosby:
My son, Casey, he’s 22, and he… I mean, they’ve all worked on the farm since they were 12. Casey’s worked on pretty much every crew. He was 17 and putting in 100 hours on irrigation crew and loving these big paychecks and his buddies are like, “Wow, man, I want to work on the farm.” He’s like, “You can’t. I can because I’m the family.” You can’t, that would be child labor, right?

Rosella Mosby:
So, we’re trying to wait and see how it all plays out, and there’s a lot happening right now. There’s a lot happening. It’s interesting times, and it’ll be interesting to see how it all plays out and how the regulatory end of agriculture stuff however that heads, right? And so, I don’t know. It’s like that book we talked about, right, Who Moved My Cheese. Our cheese might move a little bit and we have to figure out where it went.

Rosella Mosby:
And as far as me, personally, I’m going to keep advocating for agriculture. I think it’s our most valuable industry. You can’t work or put food on your table or clothes on your back or a roof over your head without food in your belly. That’s where it all begins. And so, if we don’t recognize that as a society, we have a big problem. So, that’s my goal. I am trying to figure out how to work smarter and not harder in that department, and school is going to be interesting this fall and we’re going to take a little bit different direction there. And so, that’s going to impact my time. I’m figuring out what boards to drop and what commitments that I need to figure out how to get out, in a way, and-

Dillon Honcoop:
The shifts caused by COVID in our lives, right?

Rosella Mosby:
Yeah. And I think that applies to a lot of industries. But at the end of the day, I mean, we’re still here and we’re still growing food. And our kids, we’ve been packing USDA farm to families boxes. Lily and Henry, they’re 12 and 14, almost 14, and they’ve been putting together boxes for us to pack, and they have 1,000 boxes. So, today is Thursday, and we’ll pack again on Monday. They’ll put together 1,000 boxes for that project, and then they’ll have two days to put together 1,000 more boxes, and they’re getting paid to do that. It will go down as a memory for them.

Rosella Mosby:
We all have perspective changers, right? I think my first big one was losing my dad at 20 and going through that experience, and I think these guys are having their first real perspective changer in their life where they’re like, “Wow.” We’ve had some really interesting conversations about food and food security, and when your 12-year-old son is like, “There’s a reason we have freezers,” and I only get it. There’s a reason you actually put stuff in the freezer. Because when you can’t get something at the store, that’s a scary prospect, and we are blessed and lucky to be able to do that.

Rosella Mosby:
You think about families in little tiny apartments that are pretty stuck in there and can’t… Especially, Auburn is one of the least healthy cities in the state of Washington, and so when you think about how families in a town with 30 different languages spoken and I’m sure there’s a lot of food security issues, those are things that we care about on the farm and we try to be a positive impact in our local community. So, I don’t know. It’s going to be interesting going forward to see how it all plays out.

Dillon Honcoop:
Thanks for sharing your story and keeping this farm going.

Rosella Mosby:
Oh, absolutely, Dillon. I’m glad you finally got it around.

Dillon Honcoop:
Yeah. I know we’ve been talking about having this conversation for a long time. But what you guys do here is pretty cool, especially in my mind, because of how close you are to the Big City and how much different local food you guys grow. I mean, that list at the beginning was… Even though you said it’s shrunk, it was still a pretty long list, in my mind. I had come from a farm where we did one thing, raspberries, so it’s cool to hear about all that.

Rosella Mosby:
We can’t do it without our team, and I say it often, we can sign our name on the dotted line, but it takes a career to make it all happen and we are lucky to have a three generation family that works on this first generation farm and it is a farm family, for sure. We have huge respect for them and vice versa, and we all work together for that common goal of being successful every year. We try hard. It doesn’t always work but we try hard.

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

Dillon Honcoop:
So, some pretty big takeaways from this conversation with Rosella. Ask where your food is coming from, ask at the store. Even if that one conversation doesn’t do it, multiple conversations, if people keep asking, more and more people are interested in it, stores will respond and will put more emphasis on that. That will eventually go up the chain. And also, you could takeaway that buying local does make a difference on so many levels that we talked about. So, it is worth doing that. And it is important in our community and to change in our food system.

Dillon Honcoop:
And then also, one other important takeaway is that some ideas as far as changes and rules and things like that may sound good on the surface, like they’re supposed to help things, but may have unintended consequences that actually hurt more than help. So, we need to be careful when we’re putting new laws and regulations. What is the global impact of this? Will it accomplish a small thing over here while causing a much larger harm elsewhere? We need to ask those questions before we back ourselves into a corner. Again, Mosby Farms, Rosella Mosby. You can check them out online. You can check out their pumpkin patch in Auburn.

Dillon Honcoop:
And please subscribe to the podcast if you haven’t already on whatever your favorite podcast platform is. Follow us on social media. We’re on Instagram, Facebook, and Twitter, and make sure to check us out on YouTube as well where you can watch the full video of this episode and see the gorgeous historic barn that we recorded the whole conversation in. Thanks so much for following and supporting Real Food Real People.

Dillon Honcoop:
Oh, and I should also thank our sponsors. Real Food Real People podcast is sponsored in part by Save Family Farming giving a voice to Washington’s farm families. You can 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.