Tag Archives: Farmers

The Faces Impacted by a Minimum Wage Increase

I  try not to get super political on this blog, because I think there are plenty of things to talk about without getting into partisan issues, and I like to see groups leave their party affiliations at the door when they come to the table to talk. But, that being said, I’m  having a hard time keeping quiet on the minimum wage discussion. Maybe it’s because I’ve made friends with a lot of farmers since moving to Oregon or maybe it’s because I’m becoming the kind of person who realizes that I’ll never make a real impact unless I follow and participate in local politics. Either way, I’m going to come right out and say it: I’m a Democrat, and I do not support the proposed minimum wage increase currently being debated in the Oregon House of Representatives. It’s not because I don’t want people to earn more money, I do. It’s not because I don’t care about those full-time workers who can’t make ends meet, I do. I’ve watched the public hearings in the Senate and in the House and I’ve heard the emotional stories on both sides. What it comes down to for me is this: I think pushing this kind of a bill through a short, 35-day session designed to handle budget issues and using the threat of a ballot measure as a weak excuse for urgency leads to sloppy and irresponsible legislation.

Let me take a step back. For those of you who are normally like me and don’t follow the Oregon legislature, I’ll explain. The Oregon legislature used to meet every other year for a six-month session during which they debated and passed bills. During the recession, the legislature had to call a number of special sessions to deal with budget crises, so through a ballot measure it was decided on the off years the legislature would meet for a short session (35 days) to address budget-related issues and make other small tweaks. We’re currently in the middle of the third of those short sessions, and it’s turned into a free-for-all. They’re debating things from increasing the minimum wage to a cap-and-trade bill to a ban on sky lanterns (what do any of those have to do with the budget?). Part of it has to do with the fact that proponents of raising the minimum wage have threatened to put up a ballot initiative that would raise the minimum wage to $15 per hour, and legislators are using that as an excuse to hurry a “less bad” bill. The bigger reason, I think, is that Democrats currently have a super majority in the House and the Senate and they’re taking advantage of that to push forward with their issues. The ballot measure threat is just an excuse. The proposed SB 1532 would increase the state’s minimum wage over the next six years in a tiered approach taking us from the current wage of $9.25 to $14.75 an hour in Portland with other urban counties at $13.50 and rural counties at $12.50.

Here’s the thing. There’s just not enough time in a 35 day session for legislators to fully vet this kind of a bill. Let’s not pass bad legislation with enormous impact with the paltry excuse that we’re afraid of a worse ballot measure. I’m not even convinced the ballot measure would pass. Importantly, the Oregonian, the Eugene Register-Guard and the Statesman-Journal all agree with me in thinking this is too much too fast and a little premature. When three of the state’s major papers come out against it, maybe it’s worth pausing to think about.

So here’s what I can do. Since I failed at a January Farming in Focus post because I was preoccupied with my new job, I can show you the faces and tell you the stories of some of those who will be directly impacted by a hike in Oregon’s minimum wage. These are the people who have convinced me that this is a bad idea. These are the people who I’ve seen explain in legislative hearings that this bill will hurt the very people it proposes to help, that it will cause them to cut jobs and rely on mechanization for their crops, and that it may well put them at a discrete disadvantage against neighboring states and in the end, put them out of business. I hope they can convince you, too.FullSizeRender (2)

Robin Froerer’s family grows and sells fresh asparagus in Nyssa, Oregon. She’s spent 20 years building her fresh pack asparagus business. “This increase will force me to remove the crop,” she said.  “I simply cannot pay the increase to minimum and stay price competitive.” In the image above she’s on a WinCo Foods Warehouse Visit – her business sells asparagus to WinCo which calls themselves the “Low Cost Leader.” (It’s true – that’s why I shop there myself.) Since Froerer doesn’t have the ability to raise the price of asparagus to make up for the increase in labor costs, she’s unable to compete with asparagus growers in other states who don’t have such a high minimum wage. “When it comes times to buy asparagus, WinCo will buy from those with the cheaper prices, not from Oregon farmers, and we will be out of business,” she said.  “How much would you pay for a pound of asparagus?”

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Marie Bowers (second from left) is a 5th generation grass seed farmer in Linn and Lane Counties. Her family also farms wheat and meadowfoam – I profiled her farm’s wheat harvest in July. Bowers has calculated that the proposed bill would increase her farm’s employee cost by $13 per acre. At current market conditions she estimates they would need to increase their yields to produce at least 177,000 more pounds of annual ryegrass. If farmers knew how to dramatically increase their yield, they’d already be doing it, but yield is dictated by many uncontrolled factors like weather. It’s not something they can just crank up this year to absorb increased employee costs. During harvest they hire about seven local students to drive combines, balers and tractors. “For over half a century my family’s farm has hired local youth to work harvest,” she said. “Watching these kids grow as humans and workers is always a very rewarding privilege, particularly when they say ‘Thank you’ 20 years later for teaching them to work.” Bowers believes the current minimum wage proposals will eliminate this opportunity for local kids because many like her will no longer be able to afford to hire them. If they’re going to pay that much, they’ll seek more experienced labors and would turn to automation.”The thought of taking away a kid’s chance to learn work and gain work ethic breaks my heart for them and their future,” she said. For many of these kids, the lessons learned on the farm inspire them to go on to earn their living as a farmer.

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Robby Scharf’s family has owned and operated a farm in Polk County for more than 100 years. His family’s farm grows grapes, hazelnuts, grass, wheat, clover, radish, field corn and canola. Robby works on the family farm and his mom Anna says he wants them to hire his high school friends. “With an increase in minimum wage,” she said,  “We will automate and those summer jobs for his friends will go away.” Scharf asserts that if this bill passes in addition to adjusting the crops they grow to ones that require less labor,  they’ll install a robotic palletizer that would eliminate two to three workers and they would use their mechanical grape harvester instead of hiring more than 40 pickers a day during grape harvest. In addition to the loss of jobs, for the consumer, mechanization can have real market implications. In the case of grapes, at least one wine maker I interviewed preferred the quality of hand-picked grapes to mechanically harvested grapes.

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Karl Dettwyler (left) grows blueberries, hazelnuts, grass, grains and vegetable crops in the Willamette Valley.  Blueberries are one crop particularly sensitive to an increase in the minimum wage because in order get the quality needed for the fresh market, the berries must be picked by hand.  For the consumer, a transition to mechanization would mean fewer fresh blueberries and more frozen blueberries. Strawberry growers might be worse off, though, because there is no way to harvest strawberries mechanically. Those growers are completely at the mercy of labor costs.

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Brenda Frketich is a third generation farmer from St. Paul. I profiled her farm last May. Her family grows grass seed, hazelnuts, wheat, clover, vegetables and vegetable seed. They employ anywhere from four to 10 employees throughout the year. “There is no giant pot of money sitting around on our farm just waiting to be dipped into to pay for this pay increase,” she said.  “For many businesses I believe and fear that the increase in pay for entry level employees will take away from current employees, even those in the middle level of employment. The money will inevitably come from reduced hiring tactics, decreased benefits for current employees, and even cuts in bonus pay or yearly wage increases.” Frketich believes an increase in the minimum wage will hurt small Oregon businesses, and most of all the farmers who grow our food.

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Shelly Boshart Davis is a third-generation farmer whose family grows grass seed, wheat and hazelnuts in the Willamette Valley and operates a grass straw baling, trucking and export business. “The increase would impact how many youth we hire every summer, and that is a devastating thought,” Davis said. “We take pride in teaching the next generation about hard work, and the value of a dollar. It will also increase our cost of doing business, and could make us uncompetitive with the global marketplace.” Davis, like me, believes the wage increase is happening too fast in a short session and hasn’t had fiscal impacts properly analyzed. She contests the wage increase is too high and doesn’t account for the unique needs of industries such as agriculture and food processing, among others. Lastly, she asserts separating the state into three tiers based on county lines is not economically or geographically sound. “Farms cross county lines, economies are significantly different in different areas of a county” she said. “For example, Linn County where I live has a larger urban area – Albany – but has much of the county in rural and timber land. Benton County has Corvallis, but also a large rural area. You could say the same for Lane County, Polk County, Marion County, Yamhill County, and others.” Below is Davis with her dad (left) and her grandfather on his last combine ride before he passed away. These three generations of Oregon farmers are asking legislators not to impose mandates that they’re concerned threaten the chances they’ll be able to pass on their legacy of farming.

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These are the faces impacted by SB 1532. It’s likely the House will vote on the bill today. If you live in Oregon, I’d urge you to contact your legislator and let them know how you feel.

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December Farming in Focus: Christmas Trees

This month’s Farming in Focus is an obvious one, and I’m publishing this story today with the hopes that you’ll read it while you’re winding down from your Christmas morning extravaganza. Kids are playing with new toys and you’re sitting there drinking your coffee next to your Christmas tree. I thought I’d take this prime opportunity to talk about where those Christmas trees come from and the work that goes into getting them from the farm to your festive family room.

Oregon grows more Christmas trees than any other state in the United States: in 2013 Oregon harvested 6.4 million Christmas trees, almost double the second runner up, North Carolina. In fact, in 2013 greenhouse and nursery crops, which includes Christmas trees, was Oregon’s most valuable commodity. This should really come as no surprise to those of us who live in Oregon, where the Douglas fir is a native species and is almost ubiquitous. So it was an easy decision to talk with Christmas tree grower Joel Rohde in Amity, Oregon about how he grows Christmas trees.

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Rohde, a second generation farmer, does more than just grow Christmas trees. He also owns a small grocery store/coffee house and has a straw export business. In fact, Rohde was quick to tell me that he’s getting out of the Christmas tree business because it’s just not lucrative enough and the export hay business makes more money. He keeps the grocery store simply because he likes being part of the community. “Half the high school is in  here in the afternoons. You can’t be in it to make money, but it’s a good community thing.” Rohde primarily bought the store (in partnership with another owner) so the local kids working there could keep their jobs. His wife mostly runs it now.
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Rohde got into the Christmas tree business in 2001 when it was booming and trees were selling for $3.50 to $4.00 per foot wholesale. He started planting trees, but so did everyone else. By about 2007 there was too much supply and the market tanked. Prices dropped to $1.00 per foot. It’s rebounding a bit now, back to about $2.50 per foot, but he’s down to his last 20 acres of Noble firs now (which is still a lot of trees – he told me he grows 1,752 trees on an acre.) He used to grow Noble fir, Grand fir and Douglas fir on about 100 acres. When he decided to scale back, the Douglas and Grands went first because they grow faster (it takes about seven years for a Douglas fir to grow six feet versus nine years for a Noble.) He’s just waiting for the last of the Nobles to reach the right height and he’ll be done in about two more harvests.

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Rohde told me growing Christmas trees is very heavy on labor and he doesn’t love the physical work. He starts planting seedlings from nurseries in April and after three years he starts basal pruning (cutting limbs from the bottom up so they can eventually get the chain saw in to cut it down.) Shearing alone costs about $.30 per tree. He also has to manage for weeds between the rows so the weeds don’t compete for resources and get in the way of shearing. In the summer he sprays for insects and fungus. He fights aphids that turn the inner part of the tree black and cause the needles to fall off, and fights needle necrosis which could be caused by a fungus and causes needles to turn brown. Sometimes he can sell trees with needle necrosis as flocked (sprayed white) Christmas trees. After the fourth year he starts to shear the trees into the classic Christmas tree inverted “V” shape. Ninety percent of trees sold are between six and seven feet, so for a Noble fir that’s about nine years worth of management before harvest.

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Rohde also told me he does a lot of tip pruning and leader work. Sometimes the leader (that characteristic tip you put your star on) will die off and he’ll have to train a new leader with a stick like he’s doing in the image above.

xmas trees-12In July and August the trees get tagged by color based on height. Then in November they start harvesting. On Fridays, Saturdays and Sundays Rohdes has 12 to 15 high school guys working eight hours a day. I had a heck of a time even catching up to this guy and his chainsaw. He and another guy moved so fast through the rows that I had to run to keep up. They had those trees down in a blink of an eye. It was awe inspiring.

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Following the two guys with chainsaws was a group picking up the trees and hauling them to the edge of the field. Rohdes told me his favorite part about growing Christmas trees is working with the high school and college kids. He spends a lot of time coaching and counseling the kids. “This job defines a kid, physically,”  he told me. “After two to three weeks you’ll have the desire to go back to school and get good grades.”
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The rest of the process would seem familiar to anyone who’s been to a U-cut Christmas tree farm, only on steroids. Another crew picks up the trees from the edge of the field and first puts them on a machine that shakes them to remove loose needles …

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… then the trees are run through a netting device …

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… and piled up by size.

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Then the crew hauls the shaking/baling machine up the hill to the next pile of cut trees. One difficulty in the whole process, as you can see in these pictures, is trying to keep the trees out of the mud (who wants to buy a Christmas tree caked in mud?) Anyone who’s ever lived in Oregon in November and December can understand what a difficult task that can be, especially when you’re driving a heavy baling machine and trucks up a down a hilly terrain (where Christmas trees grow best) in the rain.

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Afterwards the trees are piled on to a truck and taken down the  hill.

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Eventually the trees are taken to McKenzie Farms, a Christmas tree yard that ships the trees world-wide. Upwards of 90 percent of Christmas trees grown in the Pacific Northwest are shipped outside the region, with California being the largest market. Rohdes told me his trees have also been shipped to Hawaii and Mexico.

And, obviously, the final destination is your family room where many of us are sitting today, enjoying our festive tree with our families on Christmas day. Remember today, as we sit by the fire and enjoy the fresh Christmas tree smell and all the memories that come with this day, that there’s a farmer out there who put up to nine years of hard work into your tree. He’s thanking you for enjoying his hard work and we’re thanking him for making our Christmas that much more enjoyable.

Merry Christmas.

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November Farming in Focus: Squash

For this month’s Farming in Focus, I wanted to do something Thanksgiving-y. The obvious choice was to try to hunt down a turkey grower and find out what I could learn about how that tasty bird gets from the farm to our Thanksgiving table. Unfortunately, I couldn’t find a turkey grower and none of the Oregon farmers I reached out to knows a turkey grower. Turns out, there aren’t very many turkeys grown in Oregon anymore. So, I went with another Thanksgiving staple: squash. I drove down to Aurora, Oregon on a very cold and rainy November day to chat about decorative pumpkins and edible squash.
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Dylan Wells and his family own Autumn Harvest Inc., the largest mini pumpkin and gourd grower in Oregon. Dylan’s father originally got into agriculture at the age of 20 when he started growing tree seedlings for Christmas tree production and reforestation efforts. Eventually he switched to nursery production and grew grafted ornamentals until 2009 when the housing industry crashed and took the landscape market with it. Thankfully, in the meantime Dylan and his brother Darren had created a mini-pumpkin business initially as a way to earn enough money to go to Disneyland and later to Hawaii to see their dad inducted into the Oregon Association of Nurseries. When their roadside mini-pumpkin business inherited the Safeway decorative pumpkin contract from a neighbor, they went from growing three acres to fifteen acres and eventually when the nursery business crashed in 2009, the boys’ pumpkin business was big enough to support the family.

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Today Wells runs the business with his wife, mother, and father. On about 200 acres, he grows 18 to 20 varieties of pumpkins, 25 varieties of winter squash, seven to eight varieties of gourds, and a few acres of dill weed, pickling cucumbers, and Indian corn. About seven years ago he got into edible squash which currently makes up about twenty-five percent of his business. His most popular product is the mini white pumpkin (primarily for weddings and decorations) and his top sellers in winter squash are butternut and acorn (also called danish squash.) When I asked Wells what his favorite squash is he confessed, “I don’t really care for squash.” I seriously laughed so hard I almost fell out of my chair.

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While we were chatting about how Wells gets his product to market, a distributor pulled up to collect just one lonely box of red kuri squash for a local restaurant. Unlike some crops like peas, squash and pumpkin growers don’t get contracts ahead of time from the cannery. So instead of agreeing on a price ahead of time and growing a specified number of acres, Wells says he operates on the “plant and pray” approach. Starting in about January he starts placing seed orders for what he’ll plant in May. He has to guess what consumers and distributors will want based on what they bought last year. Wells sells directly to consumers in their online store (which they are actively trying to grow as it makes them the most money), and also sells wholesale and to distributors. Wells supplies pumpkins and squash to Fred Meyer, Safeway and WinCo, so next time you pick up a squash at one of those stores, it might have come from Autumn Harvest!

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When I visited all the fruit had already been harvested out of the field so I didn’t get any field shots, but I did get to see the crew cleaning and packing butternut squash. Pumpkins and squash are harvested by hand with clippers starting August 15th and are brought into be washed. Here they first go through a floating, sanitizing soak to get most of the debris off.

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Next they are scrubbed and rinsed by hand and run down a line of these spinning brushes.  Wells told me at the height of packing he employs about 50 people, and on average they’re making about $13 per hour. His foreman makes closer to $20 per hour and he has some employees that have been working for him for years who make more than the first-timers. Forty percent of Wells’ cost is in labor, and if the minimum wage increases as it’s looking like it will, Wells told me he’ll be put out of business because he just can’t afford it. The minimum wage discussion  has him already looking into investing more in real estate and considering getting out of farming all together.

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Then the squash roll down the line under big fans. Moisture and heat lead to rotting squash, so getting them dry is very important. If these were decorative pumpkins, it’d be at this point that they might be sprayed with food-grade wax to make them look shiny (similar to what is done for apples.)

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Next the squash are sorted by size. In the case of butternut, squash that is very small or very large often end up being sold as pre-peeled and sliced. In fact, Wells told me he grows some varieties specifically for the pre-cut market (like the massive butternut he’s holding in the first image.)

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When the squash are being sorted in the last step, some go into the dump bin. Wells told me about 25 percent of his product gets kicked out as “coals.” Sometimes they get tossed aside because of size, sometimes because of scarring, rotting or broken pieces. The stores won’t take scarred squash because customers won’t buy them. Wells told me spaghetti squash are particularly susceptible to scarring as their skins are very thin and when the wind blows the vines scrape across the surface of the squash and damage it. While weeds are Wells’ biggest pest, the cucumber beetle and brown marmorated stink bug are also very serious pests. The bugs take bites out of the squash and lead to scarring and rot. Wells has an arrangement with some pig and cattle ranchers who come collect the “coals”  – he essentially gives away 25 percent of his crop as livestock feed. Often he gets a free pig out of the deal, though. He can’t compost the unwanted squash because the seeds stick around and volunteer squash pop up in the wrong places. I’ve experienced this in my own backyard garden; this year I had a rogue spaghetti squash volunteer in my tomato garden out of my compost. Considering that it vines and produces fruit heavy enough to pull down my tomato cage and leaves the size of dinner plants, I can understand why Wells doesn’t want unwanted squash in the wrong field.

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Wells told me when the squash are harvested they’re selecting for color and hardness. As I mentioned, planting starts in May and harvest begins August 1st and goes through November 1st, but there’s a lot that goes into making sure that red kuri squash looks just right. Squash are thirsty plants and require irrigation throughout the summer – they will abort squash production to conserve resources if it’s too hot or they don’t get enough water which happened a lot this summer when it was really hot and dry. They also produce male and female flowers, meaning they need a pollinator to create fruit. Wells rents about 150 to 200 hives for the bloom. Weeds are a problem too; Wells said if you don’t manage it right the pig weed will get four feet tall. Much of the weed management has to happen before the vines get too big because after the plants are established the only real option is hand hoeing.

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I was blown away by the sheer number of bins of squash. They were everywhere: sitting inside the warehouse, sitting outside in the rain, under non-climate-controlled structures. Wells told me they plan to have it all sold by the beginning of December because once it starts to freeze the squash deteriorate and they have very little climate-controlled storage. After that they clean up, the extra squash goes to livestock feed, they maintain and repair vehicles and equipment and start ordering seeds to get there by April 15 so they can start working the ground and planting in between rain showers in May.

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Wells also grows Indian corn which dries out in this structure under fans for almost a year. The corn above will be sold next fall. One of the reasons Wells grows Indian corn is because it offers crop rotation outside the cucurbita family which includes squash, pumpkin and cucumbers (so pretty much everything else Wells grows.) Squash is susceptible to mosaic virus which leaves the leaves spotted and can stunt growth and ruin a crop. Incidentally, there is one variety of GMO yellow crookneck squash that has been genetically engineered to be resistant to the mosaic virus because there aren’t good treatments for mosaic virus. The only thing to do is rotate your crops to prevent the virus from showing up. Wells trades land with other local farmers every three years, which is about how long he can grow squash on the same field before the virus shows up.

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I asked Wells if he gets a lot of pressure to go organic because of the niche market he’s in. He told me he does, and he’d love to put 50 or so acres to organic production because he could triple his asking price. The only thing holding him back is the crop rotation issue I mentioned. Wells trades land with grass seed farmers for crop rotation and in order to go organic, he’d have to get them to agree to also be organic for a season as well. So far he hasn’t been successful at convincing anyone to do it.

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Right before I left Wells told me he had to show me one more cool thing: Hot Skwash. Daria Knowles, an artist out of Portland, salvages unusable squash stems and corn husks to create velvet pumpkins and corn adorned with Swarovski crystals that sell in Neiman Marcus from $30 to over $100. So next fall, in addition to decorating your table with real mini-pumpkins, you can also decorate with couture squash art!

As always, I hope you learned something cool about squash production today. Leave a comment if you did!

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October Farming in Focus: Wine – Another Favorite Thing

A few months ago I did a Farming in Focus on hops, so I felt it was only fair to also pay homage to an equally worthy beverage, especially since I live in a region of the country very well known for its production of Pinot Noir. While I really enjoy the craft brew culture Portland provides, I do drink my fair share of wine and find wine production intriguing. In our early married years my husband and I dabbled in home beer brewing, but wine always seemed a little too scary to take on, so I was really interested to visit with Dave Coelho at Coelho Winery in Amity when they were processing Pinot Noir grapes last month.

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Dave Coelho is a first generation grape grower who moved to the Willamette Valley 25 years ago from California with his wife and four kids. While he’s the first in his family to start a winery, Coelho’s family has history  in agriculture. His father was a dairy farmer, and before he moved to Oregon, Coelho farmed tomatoes, sugar beets, corn, alfalfa and dried beans in the San Joaquin Valley, about 60 miles east of San Francisco. When I asked him what he liked better, he told me he likes making wine better because he gets to interact with the end user. He currently farms 40 acres of grapes with his wife and sons David and Samuel. They primarily grow Pinot Noir but they also grow some Chardonnay and Pinot Gris. His son experiments with Riesling and botrytized wines, a method of allowing a fungus to infect the grapes to a point before making them into a desert wine.

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Aside from growing their own grapes and creating estate wines (which I learned means wine made from grapes grown by the winemaker), Coelho also incorporates his Portuguese heritage by making a number of Portuguese-style wines with grapes he drives to California in a refrigerated truck to buy. The winery also provides warehouse storage and custom grape crushing for other winemakers. The day I visited they were making a Willamette Valley Pinot Noir, which is a blend of Pinot Noir grapes from several vineyards, including Pinot Noir grapes from Scharf Farms nearby. I tagged along with Jason Scharf back to his vineyard after he delivered grapes to Coelho to take the above picture because Coelho had already harvested all the grapes off the vine. Pinot Noir grapes can be very fickle, they like a cool climate with well-drained soil making the Willamette Valley a superb region for growing them. They’re also prone to rot because the grapes are so tightly clustered and their preferred cool, wet growing conditions are ideal for bacterial growth. Pinot Noir from the Willamette Valley is considered some of the best in the Americas.

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Scharf told me that grapes can be harvested by hand, or by machine, but Pinot Noir is difficult to harvest. That might be because of their tightly clustered pine cone shape – the name Pinot Noir actually comes from the french words for “pine” and “black.” A machine can do the harvesting work of 40 men, but the grapes have to be processed right away, unlike when they’re hand picked, which is what Coelho prefers and uses for his wines. Either way, the first step in the process is to crush the grapes through this machine that separates the grapes from the stems.

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See that ladder there? Yeah, I climbed that ladder to take the previous photograph. Then I actually got up on a cherry picker to take this picture, which is saying a lot because I’m kind of squeamish about heights. But, it was worth it because you can see a really good overview of the crushing process, from the dumping of the grapes all the way through to the leftover stems. The crusher removes the stems but it also releases juices and leaves the juice in contact with the skins where it travels out through that white tube at the bottom.

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We have Concord grapes growing in our backyard, so I know just how difficult it is to separate the grapes from the stems by hand. You can’t really make good wine from Concord grapes, but if I could, I’d seriously consider taking my grapes to Coelho to use that efficient crusher! Just look at all those stems! Coelho told me they compost the stems and skins (called pumice) and spread it back on the fields as fertilizer.

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The main reason I got up on the cherry picker was to look in this vat. After the grapes are crushed they’re funneled into this vat where they add wine making yeast. The vat can hold 20 tons of juice, which translates to 3,000 gallons of wine!

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Next the juice is chilled or “cold soaked” for several days if time allows to get the color out of the skins and add complexity and flavor to the wine. This is particularly  important for Pinot Noir because the grapes are thin skinned and don’t provide a lot of color to the wine. A cold soak does increase the risk of spoilage and spontaneous fermentation, so to avoid that, Coelho adds sulfur to prevent unwanted microbial activity. Cold soaking also provides an opportunity to get a good base reading on the sugar content of the juice. After that the juice is heated to ferment.

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During the fermentation process the skins float to the top and eventually the wine is drained off and the skins are gently pressed over two and a half hours to release all remaining juice which is added back to the wine.

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After the yeast has converted all the sugar to alcohol, the wine is aged in barrels for 11 months before it is bottled. Then it lives in a bottle for six to eight months before being sold. In his first year, Coelho produced about 4-500 cases of wine. Now in his 11th vintage (which I learned means he’s been making wine for 11 years) he produces about 20,000 cases of wine.

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Of course I couldn’t leave without sampling! Obviously. 🙂 I asked Coelho why he likes Pinot Noir and he said it’s because it’s versatile and pairs well with so many meals. He views wine as a food, and drinks it to compliment other flavors in the meal. I sheepishly admitted to him that I don’t actually like Pinot Noir (shhh, don’t tell anyone) because I think it tastes kind of thin. I like the fuller-bodied reds and red blends. So I am happy to report that I found a wine that I really enjoyed in his tasting room – the traditional Portuguese red wine blend. I ran out of time at the end of my visit because I had to dash back to get my kids off the bus, but next time my husband and I are in Amity I’m planning to stop by and get a bottle. I learned a lot about wine production, and I hope you did, too. Leave a comment if you learned something new!

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September Farming in Focus: Hazelnuts

I’m sure by now you’ve come to expect that I’m going to be late on my Farming in Focus post. This is a new level of late for me – I’m almost a month late posting this! There are reasons (excuses) that may or may not be any good, but I’m going to go with them anyway. The primary driver in this being late is that we had to wait for the nuts to fall off the tree, which is a pretty good reason, right? This harvest was supposed to take place at the end of September, but it got pushed out to middle of October. Because I had it slated for September, I’m still calling it September! This  month I visited a good friend whose husband grows hazelnuts, among other things, in Rickreall, Oregon.

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Keith Marx (left) is a 4th generation farmer who came back to the farm six years ago after leaving a career in engineering. He now farms roughly 1,000 acres with is his father, Merle (right). The original family farm was much larger, but when Merle’s father died the acreage was divided amicably between Merle and his siblings.

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In addition to hazelnuts, Marx grows grass seed, wheat, turnip seed, canola, vetch, and rotates in other crops as it makes sense. Some of these crops are irrigated using the irrigation pond (above) which is filled from rainwater and rainwater runoff.  The pond was built in the 80s and fills itself completely every year. Much of what Marx grows depends on what kind of contracts he can get for the season, but as hazelnut trees can produce for up to 80 years, that crop is a bit of a long-term commitment and therefore doesn’t necessitate a contract.

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Marx’s family is only recently getting back into growing Hazelnuts, as are many Oregon growers. A fungal disease called Eastern Filbert Blight (EFB), evident in the above image by the dead limbs on a neighboring hazelnut orchard, destroyed roughly 1,600 acres of Oregon hazelnut trees during the 1990s. Farmers can attempt to manage EFB by a number of methods, but there is no single solution to cure the trees. Fortunately, ongoing breeding efforts at Oregon State University have resulted in the introduction of new blight resistant varieties. Oregon growers have since planted roughly 4,000 acres of these new varieties, many of which are now beginning to produce nuts.

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Marx has roughly 140 acres of hazelnut trees, all of which are blight resistant varieties. Only about 40 acres are currently producing nuts, as it takes four years for the trees to produce nuts. These baby trees above are in their first year, and it’ll be another three before Marx can start to see the fruits of his labor.

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Until I moved to Oregon, all I knew about hazelnuts is that they’re in Nutella. Now I know that hazelnuts (also called filberts) are the Oregon state nut and that 99 percent of US-grown hazelnuts are grown in Oregon. Turkey produces about 80 percent of the world’s hazelnut market, followed by Europe which produces about 13 percent, and the US (almost exclusively from Oregon) which produces about seven percent. Interestingly (at least to me) hazelnuts are actually harvested off the ground. Growers wait until hazelnuts fall off the tree and then essentially drive through the orchard and sweep them up.

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As you can imagine, hazelnut growers spend a lot of time managing the floor of the orchard, because when the nuts fall to the ground and get swept into tidy rows, anything that’s on the ground gets swept with them. This is a relatively new crop for Marx, and he’s learning as he goes. This year’s harvest was hindered a little by weeds on the orchard floor, and he plans to spend more time managing those weeds in the future.

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After all the nuts are swept into a row, the harvester comes through and collects the nuts and debris. The harvester tumbles and shakes the nuts to separate them from the husks and debris.

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Then the nuts are unloaded into bins to be sent to be processed. There they are washed and disinfected, dehusked and dried to about ten percent moisture. At that point they are sent to packaging or to long term storage. Last year, most of Marx’s hazelnuts went to the local confection market, ending up in things like chocolate covered hazelnuts. About 60 percent of Oregon’s hazelnuts are exported in their shells, primarily to China.

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As this is only Marx’s second harvest of hazelnuts, they’re still working out the kinks. I got to experience some real-life farming when I visited: a broken harvester. Marx, like most farmers, spends a lot of time fixing machinery. I’m sure it helps that he’s also an engineer. I stood around and munched on raw hazelnuts while we waited. I didn’t have to crawl under the harvester with a screwdriver, so I think I got the good end of the deal. 
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Last year hazelnut prices jumped after a frost seriously damaged nearly one quarter to one half of Turkey’s crop. As a result, domestic consumers are demanding higher quality nuts, and it’s projected that this year prices will remain high.

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Before the nuts have even fallen off the tree, the hazelnut tree is already preparing for the next season. Green catkins (as seen above) create pollen that pollinates tiny red flowers in the middle of winter. Then the tree stays dormant until June when the nuts begin to form. After harvest, Marx will feed the trees with fertilizer and apply lime to the soil. Because hazelnut trees are actually a bush, not a tree, they send out new shoots from the ground called suckers in an attempt to become a bush once again. Marx will spend quite a bit of time pruning those suckers so they don’t trap falling nuts and sap the resources the tree could be using to produce nuts. Marx says the biggest pest he’s faced are squirrels that steal the nuts off the ground before he can harvest them. “There are hundreds of nuts literally squirreled away over there,” he told me, pointing to the edge of the field. If he waits to harvest until all the nuts fall from the tree, a good portion of it will be lost to squirrels.

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I got to do some real day-in-the-life of a farmer stuff while I visited, too, like going to fetch coffee for the hard working farmers. Turns out farmers do actually go to the local coffee shop where they know you by name and you get to hear all the dish on the locals. I even got a free cookie with my coffee. Tiffany, Marx’s wife, who works as an appraisal services coordinator at Contour Valuation Services, was nice enough to help me out by giving me a great tour and providing me much of the factual information for this post, and she even bought my coffee! 🙂 You can follow her on Instagram and Twitter as to see cool farm photos and facts. Did you learn something fun about hazelnuts today? Leave a comment if you did. See you next time!

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Are Conventional Farmers Doing it Wrong? 2 of 2

Yesterday I talked about why the organic label isn’t an indication of “rightness” when it comes to farming practices. As I mentioned, in order to provide some specific examples of how conventional farmers are also using some of the same practices that many believe define organic production, I surveyed a group of conventional growers. I asked seven questions and got responses from 11 conventional farmers from across the US. Verbatim answers are below (not all, because some had similar answers.) Caveat: this is in no way meant to be a study, I understand it’s a small, volunteer-based sample, but I hope it helps some people understand that organic production is not the only way to farm sustainably.

conv farm QA (1 of 3)Before we get into those examples, though, let’s talk a little about one thing that will come up in their answers: tillage. Tilling (literally digging and turning over the ground) is one way that farmers prepare the soil for crops. It does a number of things, one of which is to mechanically destroy weeds – and killing weeds is important because they steal resources (like water and nutrients) from crops and reduce efficiency. There are many benefits to tilling like incorporating nutrients into the soil, but there are also disadvantages such as release of carbon into the atmosphere and increased erosion.  No-till and reduced-till agriculture has become increasingly popular in conventional farming as it saves time, money and fuel, sequesters carbon, and maintains soil structure.  Conventional farmers use herbicides to kill weeds instead of tilling, which is something that organic farmers can’t do. (To be clear, tilling does not eliminate the need for herbicides, many farmers who till still use herbicides.) One of the farmers I reached out to said, “On a national level, the switch to no-till is huge in terms of environmental benefits. Carbon is stored in the ground and not released into the atmosphere, and secondly, erosion is drastically reduced. These two things alone makes conventional farming (with the use of no-till) superior environmentally to organic – at least on a large scale, as it is very difficult to farm organically without relying on cultivation for weed management.”

Ok, the Q&A. It’s long, but worth the read.

Question #1: Do you use cover crops? (Note for readers: Things that are grown when a farmer is not growing a crop to sell. Advantages: reduced soil erosion, weed suppression, soil amendment.)

  • Yes, we use cereal rye, hairy vetch, or tillage radish for cover crops
  • We have done both cover and not. We prefer cover crops out of convenience. Who wants their seeds blown away with all of your top soil?
  • We have just planted oats as a cover crop. We harvested peas in the field this year and are planning on putting in radishes in the spring. By planting the oats, we capture any remaining nutrients, which will be held by the oat crop. When we spray out the oats in the spring those nutrients will then be released back into the soil and will be available to the radish crop. Furthermore, having a crop growing keeps the soil “alive.” There is another whole layer of life in the soil in form of various microbes, and they are kept healthy by having a growing crop at all times.
  • We use cover crops and use soil samples to see what the soil and crop needs
  • No. There are not many/any economically viable cover crop options in our area. We do “rest” ground by putting it through a three year alfalfa rotation.
  • Sometimes. Everything we do is about conserving moisture – cover crops use moisture. It takes six inches of water to get wheat to a point it will help as a cover crop.

Question #2: Do you use crop rotation? (Note for readers: this is the opposite of a mono-crop – not growing the same thing on the same field year after year. Advantages: keeping pests and disease in check, reduced need for synthetic fertilizer, soil health)

  • conv farm QA (2 of 3)Yes, we rotate crops. We’re in a ten year battle over raising canola because we’re looking for crop rotations that are good fits
  • Don’t most people? Grow too much of the same thing, and it is like watching inbreeding!
  • Oh yes. We grow ten different crops. We rotate according to market demands, crop history, weed history, soil needs. Our soils are in excellent condition.
  • Yes, we rotate our corn and soybeans every year, and we no-till.
  • Yes, intensively. Typically winter wheat, corn, safflower or sunflowers, malt barley. If needed we’ll then go to summer fallow or back to wheat. Also this would be when we’d put ground in alfalfa and leave it for a few years.

Question #3: Do you use Integrated Pest Management (IPM)? (Note for readers: the strategy behind IPM is to try to control pests before they become a problem using things like beneficial insect populations and judicious use of pesticides.)

  • On our farm we hardly use insecticides because of crop rotation and the use of GMO crops.
  • We keep beneficial insect habitats in place
  • Yes, we use a variety of chemicals from different groups to avoid resistance issues, including organic options if that is the best fit, soil tillage or lack thereof (no-till). Several oat varieties we grow naturally suppress nematode activity, and we pay attention to protecting/enhancing beneficial insect populations.
  • To an extent. Not very formally, but we have a crop consultant who advises us, and we never blindly spray, just because we are told. We often weigh the cost/benefit of spraying. We don’t release natural predators, but we do consider carefully if it is worth spraying.
  • I have used IPM for decades. That is one thing that drives me up a wall about internet farmers. They come up these ideas that farmers have done for decades

Question #4: How do you limit pesticide use?

  • conv farm QA (3 of 3)First off, pesticides are expensive, so we don’t want to use any more than we have to from a financial perspective. Furthermore, when we chose which crop to grow, we take into account the history of the field, and if we can predict a weed or insect problem, we may chose not to grow that crop, or to grow it in a different location. Also, by planting wheat later in the year, we can avoid aphids. We may choose to plant a variety that we know has better disease resistance thereby potentially eliminating a fungicide spray.
  • We never use more then we should on herbicides, it’s not beneficial to the crop, soil, environment, and it’s expensive! When we spray we always choose a day with little wind and cooler weather. We are always mindful of where it may drift.
  • We grow non-organic oats and alfalfa, which get sprayed with nothing. Our Roundup ready corn and soy get sprayed as minimally as possible.
  • We raise GMO crops, scout fields, apply as needed – for insecticide when the count per plant reaches a specific threshold, and for herbicides we use the maximum rate (really cuts down on the need for additional applications which in the end is less pesticide) and time it so that other methods (canopy of rows) controls weeds.
  • Scout fields – especially when looking for pests to see if they meet at economic threshold for applying pesticides
  • GMOs
  • We use bt corn and cotton. When we don’t have to spray for worms we don’t kill off beneficial insects and then we don’t have to spray for secondary pests such as spider mites.

Question #5: Do you reuse by-products or take advantage of other farms’ by-products?

  • We run cattle too, so after we combine our grass seed, we bale straw for winter feed/bedding, and also bale wheat straw for bedding. Once straw is gone and fields start to re-grow, we use them as summer pasture. Also, a silly example – we got five goats to eat brush. When we bale alfalfa, I pick up the alfalfa the rake missed into a garbage can and take one to the goats every night until the alfalfa gets too big to drive on.
  • We try to keep our straw on the farm and just chop the straw finely. In the end of the hot summer it shades the soil, keeping it a little cooler and helps retain a little moisture and protects the plants and soil a little from the intense late summer heat. As it breaks down it adds organic matter and nutrients back into the soil.
  • I graze all of my grain crops. Reduces tillage.
  • Examples from farms I’ve visited for my Farming in Focus series:
    • by products (1 of 1)Lynn Trupp (March – sheep farmer) uses spent brewers’ grain that he gets for free from a local brewery.
    • Brenda Frketich (April – nine different crops) has an arrangement with a nearby cattle farmer where he cleans up her field by baling leftover plant material from the pea harvest and feeds it to his cows.
    • Marie Bowers Stagg (July – wheat) bales up leftover wheat stubble and sends it to a mushroom farm to become a home for baby mushrooms.
    • Ben Coleman (August – hops) composts leftover plant material and spreads it back on the fields.

Question #6: If you use irrigation, are there ways you’ve made it more efficient? (And other thoughts on water)

  • We adopt new technologies and are constantly looking for ways to conserve water. We’ve gone from flood irrigation to sprinklers to sprinklers heads in bubble modes. Those sprinklers are 97 percent efficient. This year I am installing drip irrigation. Very expensive but it is almost 100 percent efficient.
  • We have done drip, sprinkler, and flood. We now have 100 acres on the underground drip that uses the same amount of water that used to only flood about 40 acres. Using the low drops on the sprinkler has been an excellent upgrade for our 160 acres of alfalfa. As far as water efficiency, the drip is better than the pivot sprinkler and a bizillion times better than flood.
  • water (1 of 1)We have linears with low flow, drop tubes if possible rather than hard hose big guns as they are much more efficient (Sara’s note for the reader: “linears” are big spraying metal arms held between two wheels that slowly rolls across a field and waters from above. “Big guns” are stationary single pivots that water in a circle like you might do in your lawn.) We also have a field in wheat that has a few gently, rolling hills in it and must be worked before planting green beans, so in that field we are leaving all the wheat residue. When we work the soil in the spring, that wheat residue will provide a nice amount of mulch around the surface, which will help prevent the water from running down the hills.
  • We use drip irrigation. We manage storm water through installing roof run off management, critical area stabilization, a heavy use area, woodland management, and structures for water control, including a sediment control pond that has been in use for over 60 years. We use stream fencing to exclude livestock from accessing local streams. Our detailed Nutrient Management Plan is evaluated and updated every three years to address the nitrogen and phosphorous loading into local groundwater that feeds into Chesapeake Bay tributaries. We continue to remain vigilant and do our best to monitor and improve the watershed and soil health of our property.

Question #7: How do you preserve soil quality?

  • We soil test before making fertilizer blends.
  • We currently hold the award for farmers of the year in soil and water conservation for our region in Iowa and enroll in as many conservation stewardship programs as possible to preserve soil quality and minimize pesticide use. By lowering boom height on sprayers, having wider buffer zones from waterways, using no-till methods and cover crops, keeping beneficial insect habitats in place, etc. we are pretty proud of our farm practices.
  • Over the last 30 years our conventional farm has been inducted into our state Ag Hall of Fame and been awarded our county Soil Conservation Farm of the year (twice!) and Small Business of the Year, partially for our work in improving our farm to be as environmentally friendly as possible.
  • We use a variety of methods for soil quality – soil testing, amendments, micronutrient application, minimum and no-till when applicable.
  • This is huge to us. Our farm was not in great shape when we bought it, and we have put so much into improving the soil. The biggest issue to us was low pH, so we have put on lots of lime and our pH levels are now perfect for what we grow. This is important as nutrients in the soil are more available to the plant when you have the right pH. Furthermore, we switched to mostly no-till. This turned out to have huge, unexpected benefits to the soil. Increased earth worm activity, increased organic matter which improves water holding capacity and makes the soil more “mellow.”
  • We do conventional tillage but our equipment leaves a lot of plant material on the surface to control erosion (54 mph winds yesterday and the soil wasn’t blowing), we use field tile to control surface runoff, we have buffer strips along waterways. We also don’t remove plant matter (corn and soybean stalks) but till it in.
  • We are exclusively no-till and have been for 15 years. We keep water ways and highly erodible land in grass. We soil test and apply nutrients accordingly. We also use a stripper header for our cereal grains which leaves 99 percent of the crop residue in the field.
  • No-til when possible which greatly reduces soil erosion. We soil tests every year and put on compost and manure.

That’s all for the Q&A – I hope you learned a few cool things. I’ll leave you with a final thought on sustainable farming from one of the farmers who responded, “Personally, I’m in favor of taking the very best out of all management systems and combining them to suit your own farm. We can do best for our farms and soils if we adapt our management based on our own situation, and not get tied into a set of inflexible rules. I have nothing against organic agriculture. In a lot of ways, organic farmers have done a better job of nourishing and protecting their soil than conventional farmers, but I think conventional farmers are catching up. We can always learn to do better, and that is one of the things that is really exciting about being a farmer.”

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Are Conventional Farmers Doing it Wrong? 1 of 2

I just finished reading the book Tomorrow’s Table. It’s co-written by an intriguing married couple: he’s an organic farmer and she’s a plant genetic scientist.  I had really high hopes for a book that argues in support of combining organic agriculture and biotechnology.  If this book could reach the organic consumer, we might be headed to the middle ground necessary to feed our growing population.

It took me four months to finish it and it’s less than 200 pages. I finally got tired of it looking at me from the bedside table, and I reached the renewal limit at the library so I forced myself to finish it.

I should be fair. There are excellent points made in this book, especially for people who are solidly in the organic, GMO-hating camp or even those who are only leaning that way and working to form a fact-based opinion. The book does a good job of softly addressing and alleviating concerns associated with GMOs and clearly outlining the benefits and necessity of biotechnology for solving problems unsolvable by other methods. The take-home message is a truly important one – biotechnology has a place in organic agriculture, the two are not and should not be mutually exclusive. Getting over the ideological hurdle that divides GMOs and organic is a monumental task, and these authors offer a uniquely personal perspective on how we can bridge that gap.

IMG_20140705_122648136But back to why I didn’t like it: I really wanted to be open-minded and like Raoul, the organic farmer who wrote only two chapters. But in the end, I just couldn’t stomach his I’m-better-because-I’m-organic attitude. One page into his first chapter I read this, “The goal of conventional farming is high yields and inexpensive food. The goal of organic farming is health: health of the soil, the crop, the farmer, the environment, and the consumer.”

And that’s only just the beginning. He makes conventional farmers out to be pesticide-wielding, mono-cropping old-timers who only care about the bottom dollar and just haven’t gotten the memo about caring for the “soil, the crop, the farmer, the environment, and the consumer.” In contrast, he makes organic farmers out to be agricultural martyrs – hard working, salt-of the earth big thinkers who are doing it the “right” chemical-free way, even if it doesn’t make a lot of money, yields less and means sometimes you get worms in your corn.  I was so pissed off when I read that chapter that I literally got out of bed and booted the computer back up so I could write down my idea for this post.

Are conventional farmers doing it wrong? Are organic farmers the only ones using crop rotation and cover crops? Are they the only ones who have heard about beneficial insects and are the only ones thinking about soil quality? Are they the only ones with concerns about water quality and pesticide run-off? Are they the only ones thinking about the consumers who eat the food and the families that live and work on the farm?

No, of course not. To suggest that organic farmers care about the health of the soil, the crop, the environment, and the consumer and conventional farmers don’t is at best disingenuous at worst just flat out lying.

The very common insinuation that they are, in fact, doing it wrong is the reason conventional farmers get pissed off about organic agriculture. It’s the reason almost every conventional farmer I’ve ever met does an eye roll when they read organic marketing. I’m not even a farmer, but I’m tired of implications that conventional farmers don’t care, don’t know, are old-fashioned, and are ignorant because if they weren’t those things, they’d farm organically.  Don’t fall for that nonsense because it’s just not true.

Frketich_preview-1I put out a few messages on Facebook asking conventional farmers to tell me what I already know: conventional farmers do farm sustainably, in the true sense of the word – in a way that can be sustained long-term.  I wanted examples I could share that would help people see that conventional farmers are doing it right, and constantly working to do it better.  I asked seven questions, and tomorrow I’ll post verbatim answers I got from farmers who responded, but here’s the bottom line: many conventional farmers do the same things organic farmers do in terms of caring for the soil, environment, crop and consumer. They use cover crops, crop rotation and beneficial insect populations when it makes sense on their farm. Every single farmer who responded to my questions had detailed ways that they reduce pesticide use and preserve soil and water quality. Are there some farmers who probably aren’t doing it right? Maybe, but that goes for organic farmers, too. People are people, and a label, be it organic, local, or natural is not going to help you distinguish the right from the wrong.

I’ll be back tomorrow with specific questions and answers about conventional farming practices, but for now I’ll leave you with a quote from one of the farmers who responded to my questions, “We’re in farming because it’s in our blood. It’s what our families have been doing for generations, and it’s why we CARE. We care about the land, because it’s as important as family, it’s part of who we are. We care about the environment because it’s what makes up the land. We care about the animals because they allow us to make our living and we are grateful for them. We care about the crops we raise because we care about the consumers that buy them. We care.”

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August Farming in Focus: One of my Favorite Things

This farm visit was by far the best smelling visit I have ever done. Mmmmmm… hops: smells like beer. I’ll talk about agriculture just about anywhere, but (no offense to the dairies and the sheep farms I visited) hands down, talking about beer in a hop house takes the cake. The only thing that would have made this visit better is if I could have been drinking a beer during it! But, then my pictures probably wouldn’t be so great. One of the things I just love about the Pacific Northwest is the beer and the culture surrounding beer. I love learning about beer, I love drinking beer, I love trying new beers,  I love visiting breweries – in fact, I consider it a personal challenge to visit every brewery in Portland, and eventually Oregon. My husband and I are well on our way to making that vision a reality. It’s a tough job, but someone has to do it, right? 🙂 The hoppy flavor of the beer here took some getting used to, and I still have a tough time with an extremely hoppy PNW IPA, but practice makes perfect, my friend, and I never give up.

Technically I took these photos the first week of September, but I’m still counting them for August. This month I visited Ben Coleman in St. Paul, Oregon to see the hop harvest and to talk about how the craft brew industry has changed how Coleman’s farm grows hops.

hops-8Ben Coleman is a 3rd generation hop grower who farms with his two cousins, father and uncle in St. Paul. The Coleman family has a long history as hop growers in the Willamette Valley – Coleman’s grandfather built the oldest block hop house still in use in the state of Oregon in the 40s when they still formed the bricks by hand – as you can see by the handprints in the image above. His family also manages eight of the 30 hop picking machines in Oregon, so as far as hop growers go, Coleman’s family is one of the bigger growers in Oregon (although Washington has much bigger growers) – his family grows about 1,000 acres of hops. The Yakima Valley of Washington far and away grows the most hops in the nation, but the climate and soil in the Willamette Valley are just right for hops – and Oregon comes in a distant second for hops production. Idaho follows Oregon in a very close third place.

hops-9Coleman’s family grows more than just hops. All told they grow about 13 crops including grass seed, green beans, table beets, corn, alfalfa, wheat, pumpkins, radish seed, cauliflower, hazelnuts, garlic seed and kale seed. Though, when I asked him what he calls himself, Coleman said he definitely identifies as a hop grower even though in acreage they grow more grass seed than hops. Coleman told me this summer’s drought has been really good for the hops – they like it dry and hot. And with the recent surge in craft brewing, his family is steadily growing their hop acreage. This is the first year in six or seven that they’ve had enough yield to necessitate harvesting hops 20 hours a day. I’ll be honest, before I moved to Oregon I had never seen hops growing – I had no idea they grow on an 18 foot trellis. Another interesting tidbit: hops are closely related to cannabis – both are in the Cannabaceae family. Unlike cannabis which has multiple uses, hops are only used for making lovely, lovely beer.

hops-10In March and April stringing begins – a specially trained crew ties strings made of hand woven coconut fiber made in Indonesia from the ground to the wire cable running between the 18 foot poles. The crews can do a one-handed tie that allows them to string between five and ten acres per day. The hop bines (that’s not a typo – hops are a bine that climb without the use of tendrils, distinguishing it from a vine) grab tightly to the coconut fiber, making it an ideal choice for a trellis. Another alternative is thick paper rolled into a rope, and in Europe growers use metal twine. About three to four weeks after stringing, the plants must be trained up the trellis by hand. The crew passes through twice and prunes to ensure the bines all grow to the same height.

hop harvestWhether it’s coconut fiber or metal twine, it all comes down at harvest time. Figuring out when it’s time to harvest is a very precise science: the hops are regularly sampled as harvest time nears and dried in a food dehydrator to test for the proper amount of lupulin oil – what provides the distinct flavor and aroma to beer.  Coleman’s family has retrofitted old combines to be specialty hop harvesters. First, what they call the “mosquito” comes through and cuts the bines (and the strings) at the base of the plant near the ground. Then the second harvester pushes a truck in front of it and cuts the bines at the top, where they fall into the truck. A crew follows behind picking up any bines that have fallen or were missed.

hops-1From there, the trucks drive to the hop house where the part they’re after, the hop flower, is separated from the bine and dried. First the bines are strung up on a belt that moves them inside the house. Another interesting tidbit: in this image you can see birds flying around above the truck – swallows take advantage of the bugs that are roused into the air during the harvest process – they were all over the fields and dipping and diving above the truck.

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The bines travel into the hop house where they take an intense (and loud) beating to get the hops off the bine. They travel through a number of conveyor belts, turbines, and shakers to separate the flower from the leaves and bines. The leftover leaves and bines are composted and later spread onto the fields.
hops-3When all that’s left is the hop flowers, the next (very important) step is drying them.  The hops are spread at a precise depth in a kiln heated from below at 135-140 degrees. It takes about eight hours for the hops to go from about 75 to 80 percent moisture to the target nine to ten percent moisture. One of these square kilns holds between 12 and 20 bales of hops, depending on the variety. For perspective, one acre of hops produces between five to 12 bales of hops. One bale is equivalent to about 400,000 12 ounce bottles of beer. If you drank one of those bottles each day, it would take you over 1,000 years to drink one bale of hops!
hops-4As I mentioned, the key part of the hop flower that brewers are interested in is the yellow waxy substance inside the hop flower called lupulin – not only does this give beer it’s distinctive aroma and flavor, it also contains antibiotic properties which limit bacterial growth allowing the yeast to ferment. Different hop varieties contain different amounts of lupulin. Coleman is holding cascade hops, which his family grows for Anheuser Busch. Coleman grows 16 varieties of hops, some of which he directly sell to both Anheuser Busch and MillerCoors, but many of which he sells to Indie Hops which supplies Oregon-grown hops exclusively to craft brewers. Coleman told me that the craft beer industry has drastically changed the way they grow hops. “The whole craft brew thing is really exciting, but we went from growing four to five varieties of hops really well to growing 16 different varieties. Sometimes we make a mistake now.” Not only that but the craft brews, particularly that hoppy IPA I mentioned, uses about ten times as much hops as high-volume domestic beers.

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The craft brew industry has also changed hop production by way of traceability. Craft brewers have placed an emphasis on using local hops, which requires that Coleman do a really good job of labeling his bales with both what kind of hops they are and where they were grown. Coleman foresees that it won’t be long until he’s labeling with specific field-by-field information. Coleman said he spends a lot of his time making sure that labeling process goes just right. Keeping those 16 varieties straight is important because different hops have different uses – some are bittering hops, some are aroma hops – and they’re used at different times during the brewing process. hops-6

Craft brewing has also changed hop production from a food safety perspective. It used to be that hops were added to the boiling part of the beer making process, which essentially pasteurized the hop, but craft brewers also do what’s called dry hopping where they add the hops after the boil, usually in the secondary fermenter,  to get that super hoppy aroma characteristic of an IPA. Adding the hops after the boil means the hops are not pasteurized, so brewers are demanding a much cleaner process of hop production on Coleman’s end to help reduce the risk of infection. Don’t freak out about your IPA, though – like I said, lupulin has antibiotic properties, which is one of the historical reasons hops were added to beer in the first place, so the risk is inherently low.  hops-7Another risk associated with hops is the risk of spontaneous combustion. Not for you, beer drinker, but for the grower and the transporter. Earlier I talked about the target moisture range of nine to ten percent, and part of that is because that prevents the bales of hops from catching on fire. Coleman told me that hop houses and warehouses have burned down in the past because of that, and his cousin just barely saved their own storage warehouse from that same fate. Walking through the warehouse, his cousin smelled something amiss and started feeling the bales until he found a few that were hot to the touch. They pulled them out of the warehouse into the field and sure enough when they slit it with a knife the whole thing went up in flames. The moral of this story is to get a good moisture reading on your hops, like Coleman is doing here. Also, Coleman is paid by the pound, so he wants to make sure that the moisture level is at that top end of the target range – the more moisture they have, the more they weigh, and the more he gets paid. From  here the hops are delivered directly to cold storage and are tested for moisture and leaf and stem content. Smell is of utmost importance, so brewers get a special sample cut out of the bales and sent to them just so they can smell and verify before they put it in their beer.

That’s pretty much everything I learned about hop production. I hope you learned something, too! Now, I need a beer. Cheers.

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From the Rancher’s Mouth: Beef Cattle and the Environment

Confession: my husband, kids and I hardly ever eat beef. In fact, I can’t even remember the last time I bought beef at the store. Not that I don’t like beef – I occasionally enjoy a good hamburger at a restaurant and when we visit my parents I often request steak because my dad cooks a good steak.  Part of the reason we don’t eat much beef is because we only eat meat about 50 percent of the time. My husband used to be a vegetarian because he believes with our growing population it’s more efficient to eat a plant-based diet instead of using resources to raise animals for us to eat. Since having kids, he’s relaxed his approach because getting protein into kids is hard enough without the added difficulty of doing it without meat. As a compromise, when I plan the weekly menu, half of it is vegetarian. When we do eat meat, we don’t usually choose beef because cows are fairly resource-intense to raise (and, frankly, it’s often more expensive than chicken.)

At least, that’s what we think. In complete fairness, I’ve not spent a lot of time looking at the data, so when a cattle rancher with a degree in Environmental Studies agreed to share her perspective on the environmental impact of raising beef cattle, I was really excited. The below guest post by Cassidy  is a bit of an introduction into the environmental conversation around raising beef. Admittedly, this is one perspective on the conversation, and I plan to come back to this issue again in the future. But it’s an important perspective from a very intelligent, well-researched source, and I learned a lot about cattle ranching that I never knew. I hope you learn something new, too. (All pictures courtesy of Cassidy.)

Cassidy lives and works with her husband and six-month-old son on a cattle ranch in east central Colorado, where they raise registered Angus, Red Angus, Hereford and Charolais cattle. She has a B.A. in Environmental Studies from the University of Colorado at Boulder. When they’re not messing with cows, horses or dogs or playing with their roly-poly kiddo, she likes to cook, read, do DIY projects, and cover as many surfaces as possible in plaid and/or glitter. 

–By Cassidy —

I’ve started and almost finished this post many times, but haven’t ever been happy with the result. I struggled with how to format it in a way that wasn’t too wordy while also being direct and informative and as unbiased as possible. The best I could come up with is a broad FAQ of sorts, because I get asked the same questions over and over. This is a very brief overview of a very complicated topic.

Just a disclaimer, I am going to be talking about beef ranching only. I’m also not going to be discussing feedlots—that’s a separate (though very much related) issue.

As a cattle rancher, how do you feel about the argument that people need to eat less beef?
I think people need to eat less (and waste less!) period, beef included. A quarter-pounder contains more than enough calories for a meal; do you really need to supersize it and add more of everything? And how much of that 16-oz steak are you going to eat, and how much are you going to throw away? This country as a whole struggles with consumerism and health, so cutting back across the board—not just in beef—seems to be a good idea to me.

But beef is the least feed-efficient animal, and they take up so many resources!

Flour the baby calf.

Flour the baby calf.

Again, true. Of the four main meat animals (fish, chicken, pigs, cattle), beef is the least feed-efficient animal; that is, it takes more pounds of feed to make one pound of meat (Johnston 2012). Cattle are larger than fish, chicken and pigs and thus take up more room and require more input just to maintain themselves. However, 85 percent of the land where cattle are raised is unsuitable for farming (Explore Beef 2009), so cows are a way to make that land work for us from a food production perspective, while maintaining natural beauty and wide-open spaces.

Another cool thing about wide-open spaces, besides the natural environment for wildlife and just seeing nature do its thing? Carbon sequestration! Grasslands, like forests, are carbon sinks, and some research shows that grasslands produce more in an environment higher in carbon dioxide (North Carolina State University 2001). Grasses require disturbance—grazing—to remain healthy, so well-managed grazing actually helps the environment; I talk more about this in the next section.

Isn’t livestock ranching bad for the environment? Ranchers only care about the bottom line, not the land.
Livestock ranching as it relates to climate change and land use is a big deal. A study by the FAO shows the impact livestock have on the environmental health of our planet (FAO 2006). As a rancher who holds a degree in Environmental Studies from CU Boulder, I get it, I really do. But no, well-managed ranching is not bad for the environment (Alberta Sustainable Resource Development 2008, Explore Beef 2009). The key here is the management, and the American ranching industry has made huge leaps and bounds in the past several decades as far as management is concerned. On government lands, for instance, land health is monitored closely. In years of environmental duress or when the rangeland in question is not up to standard, the number of animals allowed on the permit may be decreased, or a rest period may be implemented (Wiles 2014).

However, it’s hard to get a real read on the nation’s rangeland health as a whole. This article explains it much better than I can.

Ranching and the environment are very closely related—they have to be! Yes, ranchers care about the bottom line. They have to; a ranch is a business. But, ranchers are also stewards of the land, and the health of the environment is often the same as the health of the bottom line. How? Well, ranchers make a large portion of their income (if not all their income) selling cattle. Good grass makes for healthy cattle that produce better milk and raise bigger calves. Since cattle that will be eaten (feeder cattle) are bought and sold by the pound, this is important. Good grass also makes for big, strong, healthy bulls and replacement heifers (yearling heifers chosen to stay in the herd to replace old or culled cattle), which will increase their value to a prospective buyer. Poor grazing management is economically counterproductive, since bad management means less or poorer quality grass which translates to less weight gained or value added.

The environment, of course, includes the water, too. The area where land and a river or stream meets is called a riparian area. Managing this area is, in my opinion, one of the weaker links, but it’s also one of the areas where improvements are being pushed the hardest. Riparian areas are hard to manage, because they’re where cows like to be. It’s cool, there’s water, and the grass is tasty, so it’s not easy to convince the girls that they don’t need to hang out by the creek all the time.

Fenced off pond.

Fenced off pond.

We manage this by giving cows other water sources, and use windmill- and solar-powered water pumps to pump water into tanks fitted with overflow floats or ground tanks so they don’t overflow and get muddy. We also fence off particularly sensitive or boggy areas—sometimes just as much for the cows’ benefit, because cows can get bogged down and stuck and will die if you don’t get to them in time, and it can be pretty dangerous and exhausting work to pull a stuck cow out of a bog. We also use salt and mineral strategically to lure cows away from creeks to water tanks that are easier to manage. When all else fails, the cowboys will ride the creek every day, and push the cows away.

If ranching were all about the bottom line, no one would do it. It’s not a job; it’s truly a lifestyle that you have to enjoy to keep at it. The hours are long and the work is hard, and it’s definitely not as romantic as it seems. My husband and I have never held hands riding off into the sunset on our horses, but we have held (gloved) hands in the pickup checking calves all night long during a blizzard.

I’ve read that cows produce a lot of methane, which is a major greenhouse gas.
Also true! Cows are ruminants and enteric fermentation (methane production) is a natural by-product of their digestive processes, enteric fermentation from beef cattle accounts for about 19 percent of annual US methane emissions (United States Environmental Protection Agency, Center for Climate and Energy Solutions 2009). That’s a big number, but it bears mentioning that while methane is the more potent greenhouse gas, it only accounts for ten percent of all greenhouse gas emissions. The beef industry is working on making animals more efficient in how they process feed—more moderate-framed, high feed-efficiency cattle that don’t require as much input. Our primary goal in choosing herd sires and replacement heifers for our ranch is frame size and efficiency. Our ranch is part of a larger group of ranches, and we provide the bulls to all the other ranches. Choosing moderate-framed bulls with high feed efficiency makes a big impact across all of the ranches, since there are over 16,000 cows. This means that there are 16,000 cows annually that are going to produce a more moderate-framed calf, thus producing less methane and using fewer resources. It also means that we are choosing replacement heifers from a more moderately-sized group of calves. The end goal is to have a very moderately-sized, highly efficient herd that is effective from both an economic and environmental standpoint: smaller, more efficient cattle use fewer resources and produce less methane.

Summer grass meadow.

Summer grass meadow.

One thing to mention here though is that I often hear that grass-fed beef is the better option both health-wise and environmentally. Keep in mind that cattle that are finished on grass rather than grain not only produce more methane because grass is harder to digest (Jones 2014), but because grass-finished cattle live anywhere from 6-16 months longer (Brady 2014) because it takes them longer to reach slaughter weight. This means that they consume more grass, water and space, too.

Isn’t it unfair that one person can own so much land and not allow it to be available for public use?
The ranch that my husband and I work for is about 50 miles away from a large city, with lots of smaller towns in between, and the owner buys up land as it comes up for sale so that it doesn’t get sold to developers. This means that the ranch is not even close to being contiguous, but I think it’s pretty neat because he’s working so hard to make sure that there’s some open spaces left for our children to see.

I know that there are people who have negative opinions about private land ownership, because that land isn’t open to the public for use. While I understand that argument, I think that the end result is more important, and if private citizens have to buy land to save it from being turned into 40-acre lots for homes and subdivisions, then so be it.

What’s more environmentally friendly: 80,000 acres of open land with a herd of cattle grazing, and a handful of houses and barns, or 40-acres with a house and a barn and a shop and a cement driveway with a horse “pasture” that’s eaten down to dirt and weeds? The latter might seem extreme, but it’s what I drive past every single day on my way to the office at headquarters, and it breaks my heart to see so little respect for the environment by the same people who condemn us, their neighbors, for raising cattle.

Winter pasture.

Winter pasture.

Just a tip: if you want to hike, or ride your horse, or just see a ranch, write a letter or email to the manager (I would say call, but lots of ranches are sans reliable phone service!) and ask for access or a tour. They may say no, of course, as is their right, but it’s a better course of action than trespassing, which is not only illegal but will guarantee the denial of future access.

Sources:

Alberta Sustainable Resource Development. (2008, April). Grazing Management Adjustments for Healthy Rangelands. Retrieved July 10, 2015, from ESRD: http://esrd.alberta.ca/lands-forests/grazing-range-management/documents/GrazingManagementHealthyRangelands-2008.pdf

Brady, J. (2014). Why Grass Finished Is Important. Retrieved July 27, 2015, from Brady’s Idaho Beef: http://www.bradysbeef.com/grass-finished-beef.html

Center for Climate and Energy Solutions. (October 2009). Enteric Fermentation Mitigation. Retrieved July 27, 2015, from Center for Climate and Energy Solutions: http://www.c2es.org/docUploads/Enteric-Fermentation-09-09.pdf

Explore Beef. (2009, April). Cattle Ranching and Environmental Stewardship. Retrieved July 15, 2015, from Explore Beef: http://www.explorebeef.org/environment.aspx

FAO. (2006, November 29). Livestock a major threat to environment. Retrieved June 15, 2015, from FAO Newsroom: http://www.fao.org/newsroom/en/News/2006/1000448/index.html

Johnston, G. (2012, 2 2). Why is beef losing ground to chicken? Retrieved June 15, 2015, from Agriculture.com: http://www.agriculture.com/livestock/cattle/why-is-beef-losing-ground-to-chicken_276-ar21983

Jones, M. (2014, February). Ways to Reduce Methane Production in Cattle. Retrieved July 26, 2015, from UNL Beef: http://beef.unl.edu/reduce-methane-production-cattle

North American Meat Institute. (2011, March). The United States Meat Industry at a Glance. Retrieved July 7, 2015, from North American Meat Institute: https://www.meatinstitute.org/index.php?ht=d/sp/i/47465/pid/47465

North Carolina State University. (2001, January 15). Scientists Find That Grasslands Can Act as Carbon Sinks. Retrieved August 19, 2015, from Science Daily: http://www.sciencedaily.com/releases/2001/01/010111073831.htm

United States Environmental Protection Agency. (2013). Overview of Greenhouse Gases. Retrieved 8 2015, July, from EPA.gov: http://epa.gov/climatechange/ghgemissions/gases.html

United States Environmental Protection Agency. (2013). Overview of Greenhouse Gases: Methane Emissions. Retrieved July 8, 2015, from EPA.gov: http://epa.gov/climatechange/ghgemissions/gases/ch4.html

USDA. (1996, August). Rangeland Health. Retrieved July 18, 2015, from Natural Resources Conservation Service Maryland: http://www.nrcs.usda.gov/wps/portal/nrcs/detail/md/home/?cid=nrcs143_014218

Wiles, T. (2014, November 12). A new map shows rangeland health West-wide. Retrieved July 18, 2015, from High Country News: https://www.hcn.org/articles/BLM-rangeland-health-grazing-cattle-environment

 

 

 

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Farming in Focus: July Wheat Harvest and a bonus at the end

I’m slow this summer, so forgive me. I know we’re half-way through August and I’m just posting my July Farming in Focus. That’s life. I’m just happy I’m getting to this at all with two kids running around my legs all summer!!

At the end of last month I visited my friend Marie Bowers Stagg’s farm just north of Eugene to see how they harvest wheat. Then, earlier this week I got to tag along with her husband Tristan as he delivered almost 60,000 pounds of wheat to the grain elevator in Portland. Read on to see my adventures – and as a reward, if you make it to the end you’ll get to see how blueberries are harvested by machine! I finally caught back up with last month’s blueberry farmer in Albany and got to climb aboard a mechanical blueberry harvester!

Bashaw land and seed-4Bowers Stagg (who blogs at Oregon Green) is a fifth generation grass seed farmer on her family’s nearly 100-year old farm in the Willamette Valley. Her family primarily grows annual rye grass seed on a few thousand acres, but they also grow about 500 acres of wheat, 200 acres of meadowfoam, and this year grew about 50 acres of forage peas for cover crop. As is the case for all farmers, one of the most challenging aspects of farming is dealing with the unknown of the weather. This spring and summer in Oregon have been extremely hot and dry, so much so that it’s the first year Bowers Stagg has had to carry around a water tank in the bed of her truck everywhere she goes in case something catches on fire. Dry wheat is highly flammable and Bowers Stagg told me merely a spark from hitting a rock in the field with the combine can catch the wheat stubble on fire, something that happened in July on their farm. When I was visiting, Bowers Stagg had to stop to spray water on a compost pile consisting of leftover combine remains that ignited itself.

Bashaw land and seed-8

One of Bowers Stagg’s primary concerns this year is fire hazard, but the heat and dry weather have also impacted their (and almost all farmers she knows) yield. This year their wheat yields are down about 30-50 percent. The last field they harvested yielded about half of what it did the previous two years.  Not only that, but because it was such a dry spring, the amount of protein in the wheat is higher than it usually is, which may sound like a good thing but it’s not. Eastern Oregon is expected to grow high-protein wheat because it’s always dry there, but western Oregon is expected to grow low-protein wheat because we get more rain. These two balance each other and the final product has just the right amount of protein. Except this year we didn’t get that rain and as a result, when Bowers Stagg’s husband Tristan delivers the wheat to the grain elevator, they get docked for having too much protein.

merge

One of the ways Bowers Stagg’s farm can off-set losing money on that low yield and high-protein wheat is to store it until the price of wheat goes up later in the year when demand is down. Pictured here is about 15 truck loads of wheat, or about 15,200 bushels that they’ll be saving and selling later in the year. Bowers Stagg grows soft winter wheat, which is primarily used in flatbread, crackers and wheat noodles (like Yakisoba) as it’s not the right consistency for bread. Most bread that we’re familiar with is made from hard red wheat.

Bashaw land and seed-5I have to say, this was what I was looking forward to the most during my visit to Bowers Stagg’s farm: riding in a combine! I was super excited about it, but after taking a few turns in this thing, I can honestly say I have very little interest in doing this full-time. This might be one of the most boring jobs I can think of. This is 15-year-old AJ’s first summer working for Bowers Stagg, and he seems to like it, but I honestly cannot imagine driving a combine around for 14 hours a day. Yes, that’s right, 14 hours a day of sitting in that cab moving at the speed of molasses!! Important and necessary, yes, but not exactly thrilling. I understand why they hire teenagers to run the combine, but I was a little shocked to discover that a 15-year-old is allowed to work 14 hours a day. Bowers Stagg told me agricultural employment allows for exceptions enabling them to employ minors. They cannot work more than 14 hours a day or more than 72 hours per week. Because this is AJ’s first summer, he’s making minimum wage, but next summer if he comes back he’ll get a raise. He says he’s saving his money up to buy a truck he has his eye on. That’s certainly more dedication than I had at 15, I’m not sure I did anything for 14 hours a day except drive my parents crazy.

Bashaw land and seed-7As the combine fills up with harvested wheat, one of AJ’s co-workers drives this wagon up next to the combine and AJ off-loads about 12,000 pounds of wheat and keeps on driving. AJ will finish early today because harvest is almost over. One of the benefits of a hot, dry spring and summer is that the wheat harvest is early this year. Bowers Stagg told me this is the first time that she can ever remember being done with harvest so early.

Bashaw land and seed-3

While the focus of my visit was wheat, as I mentioned, Bowers Stagg primarily grows grass seed. They were already finished harvesting grass seed when I visited – they finished that the second to last week in July even though they aren’t normally done until August 1st. As a result, Bowers Stagg said this is the first time in her life that she’ll be able to take a vacation in August. She said her dad is planning to go camping in August just so he can say he did it. Her family primarily grows  forage type grass seed – seed used in pastures to feed livestock. One of the reasons they grow so much grass seed is because the soil where they live isn’t suited for much else. It’s mostly clay and doesn’t drain well enough to grow other crops. Bowers Stagg said they’re always looking for other crops to rotate in, but there aren’t many options.

Bashaw land and seed-9

One way farmers improve their soil quality, at least enough to grow crops like wheat, corn, and mint in climates that are overly wet in the winter and dry in the summer like where Bowers Stagg lives, is through something called tiling. Basically, they dig these huge trenches in the field and run perforated tubing underground. This helps water drain off the surface and out the tubes into ditches and streams. Seems brilliant, right? So why doesn’t Bowers Stagg do this on all her land so she can have more crop rotation options? “Well, as my mom says,” Bower-Stagg told me, “you’re pretty much buying your land again.” The cost of tiling is so high, it’s almost like you’ve paid twice for your land. Then, even if the soil is good enough to grow corn or mint, you’d need to install irrigation as well, which is also costly. One complication of lack of rotation crops is that pest control can be very difficult. If you keep the same crop on the field year after year, it gets difficult to get rid of the bugs and weeds who damage or compete with that crop. Bowers Stagg said they used to be able to burn their fields every few years to get rid of slugs and other pests, but that has since been banned. Now instead of burning the wheat stubble, they bale it up and send it to a mushroom farm to become a home for baby mushrooms. And, they end up using more pesticide to get rid of pests.

Bashaw land and seed-14After the wheat is harvested, it’s delivered to the grain elevator on the Willamette River in downtown Portland. The wheat is dumped from trucks into a pit in the ground and then literally elevated up to those tunnels in the sky of this picture. From there, the wheat is poured into ships on the river where it travels mostly to Asia. Tristan told me that 74 percent of agriculture in Oregon is exported, including the majority of their wheat where it is made into Asian noodles.

Bashaw land and seed-10

Tristan has only been a farmer since he married Marie. He’s actually a paramedic and still does that part time. He says he likes farming better because while the hours aren’t great, he gets to work with really nice people, unlike his job as a paramedic where he often works with “unsavory” people (his words, not mine.) This is Tristan’s sixth load of wheat he’s delivered to the elevator this year. Thankfully when I got to tag along harvest was almost done and it was only a 20 minute process. Last time he delivered wheat he had to wait almost three hours in line behind other trucks. First Tristan uncovers the tarps from the top of the truck and then drives the truck onto a scale that weighs the truck full of wheat. It’s at this point that the wheat is also probed to determine protein and moisture content.

Bashaw land and seed-11

Next Tristan opens the back of the truck and the wheat comes pouring out into the pit below. Tristan takes care to remove his sunglasses and and anything else important that he’s wearing because if it falls off, it’s gone.

Bashaw land and seed-12It takes less than five minutes for 60,000 pounds of wheat to pour out of two trailers. The wheat falls out so fast that there is a risk that the sides of the trailer might implode if it falls out too fast. It wouldn’t even be possible with the tarps on top.

Bashaw land and seed-15I noticed a bunch of geese hanging around the elevator and after Tristan is finished he tells me why. They eat the leftover grains on the ground. Before getting back into the truck, Tristan empties his pockets out onto the ground that got filled up with wheat when he opened the back of the truck and the wheat fell out all over him. And that’s the end of my wheat story!

But wait, there’s more!

mechanical harvest update-1

This is what it looks like to drive a blueberry harvesting machine! Don’t worry, it moves slowly.

blueberry harvester-1The harvester is driven over the rows of blueberries and as the bushes pass through the arms of the machine, the berries are shaken off the bush and caught in trays.

mechanical harvest update-3

Then they travel up above onto a conveyor belt where they are caught in containers.

mechanical harvest update-5

Then they are dumped into bigger totes and offloaded by a fork lift onto a refrigerated semi truck and taken to be processed into frozen blueberries. Watch the video below to see the whole process.

 

 

 

 

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