Folks on the Farm: Drew Shanafelt

Tell us a little about yourself.

I was born and raised in Olympia, WA. I love playing almost every sport, though ultimate Frisbee and ice hockey are my favorites. This summer I met Bob and a few months later, moved to Big Sandy with my girlfriend Shae and our dog and two cats, to work for The Oil Barn®. Shae studied English education and is the high school English teacher here in Big Sandy. My passion is to improve the relationship between humans and the environment through improving our food system.

What is your position here in Big Sandy, Montana?

I am the General Manager of The Oil Barn®.

What are your overall responsibilities?

I am tasked with everything that is needed to run the business. Four months in, I am still learning what all is included in my responsibilities. In general, I do the books, sales, marketing, production planning, process improvement, maintenance, deliveries, and actually producing and packing the oil.

How did you become aware of Bob Quinn?

I become aware of Bob through my old neighbor, Bruce Maxwell. He was outside shoveling snow one day and I struck up a conversation with him. I told him I had just read a book; Lentil Underground, and he told me had helped Liz with the book. Then he told me about a new book she was working on with a guy named Bob Quinn, called Grain by Grain. I preordered the book, read it, and then met Bob for the first time at his book talk at MSU in Bozeman.

What’s your favorite part of your job so far?

I love to learn new things. In this job, I have had to learn something new every day since I started. It is exciting to get to work in the morning and know that it is not going to be the same as yesterday, and I can learn and grow with the business.

What sort of changes or additions would you like to make in your current position, and why?

I would love to grow The Oil Barn® by adding new products and services to provide more jobs in Big Sandy. In my education I learned a lot about continuous improvement, which I hope to apply to the operations here at The Oil Barn®.

What goals do you hope to help Bob achieve in your work?

I graduated Montana State University with a BS in industrial and management systems engineering. Throughout my education I was taught to use a systems approach to solving problems and designing systems. I would like to apply that perspective to Bob’s goals. In doing so I hope to help bring about a healthier food system for the planet and people. By doing so, helping Bob with another one of his goals; create many, local, well-paying jobs.

What do you enjoy about working for Bob?

Bob always encourages creative thinking/problem solving. It is very enjoyable to bounce ideas off Bob because he is very experienced in entrepreneurship and loves a fresh, creative idea.

Were you familiar with organic farming before working for Bob?

I was made aware of organic farming through a number of books, including One Straw Revolution by Masanobu Fukuoka, Second Nature by Michael Pollan and Lentil Underground by Liz Carlisle. All of these books taught me about organic farming and led me to Grain by Grain and to Bob.

What are your thoughts on organic farming?

I think regenerative organic farming is an imperative step to create an equitable food system. A food system built on regenerative organic practices with a focus on offering local season food to eaters has innumerable benefits—fair wages for farmers, regeneration of our soils, carbon sequestration, healthy food, reduced chronic disease, stronger local economies and communities, and it will create a closer relationship between consumers and their food. These areas of benefit are all current detriments to our existing food system, and I hope to help people see the need to transition and help provide an easy path to do so.

In conclusion, has working with organic farmers changed your perceptions about farming and food supply?

Absolutely. I can’t think of a more worthy cause to which to dedicate my time. Food is often overlooked. I know because, to me, food used to be an afterthought. Now that I work with farmers in the food system, I see how important it all is. As an essential part of being alive, healthy food should be a priority to everyone due to the vast implications food has on our lives.

Thanksgiving with Uncle Joe—In Loving Memory

Thanksgiving is a time for family gatherings. And this year, the week around Thanksgiving was a busy one. Early in the week, the same day I was returning from a trip overseas, my mother, who recently turned 96, went into surgery after a fall. My plans to join my wife and immediate family in Wyoming for Thanksgiving changed so I could stay in Great Falls with my mother and sister. Then I received the call that my Uncle Joe had passed away.

Years ago when my sister and I were growing up, our family made the 500-mile drive from Big Sandy, Montana to Spokane, Washington for several years to celebrate Thanksgiving with our Uncle Joe and his family. These were the days before the interstates and travelling through the mountains between Montana and Washington was not the quick trip it is today. But this year I found myself returning to Spokane for Thanksgiving once again.

Joe M. Quinn was just short of his 94th birthday and his 70th wedding anniversary—same as my dad when he passed away a few years back. Joe was my father’s only brother and they were the best of friends all through their lives. Uncle Joe was an amazing man of many talents, incredible energy, and admirable dedication and integrity.

My mother’s surgery went well and I stayed with her and my sister in Great Falls until Thanksgiving morning before hopping in my car to make the familiar drive over the mountains and through the woods to Spokane. I arrived in time to join my uncle’s family for the very end of Thanksgiving dinner. It was a bittersweet reunion, as all funerals tend to be.

The following day we bid a final farewell to my Uncle Joe at his graveside service. I had brought the flag that had covered my grandfather’s casket in 1993 as well as my father’s over two decades later and now we used it to honor my Uncle Joe—all three men were veterans of the first and second World Wars. We concluded the service with a red rose on the casket (a favorite of my Uncle Joe and Aunt Doris) as a token of our love and appreciation for a man who had been a brother, son, soldier, husband, father, grandfather, great-grandfather, uncle and friend. And we are all blessed with countless wonderful memories of a long life well-lived.

The following evening we gathered at the Davenport Hotel in downtown Spokane, as part of my Uncle Joe’s request, where we reminisced and enjoyed time together.

It is always hard to say goodbye—I prefer the German term of parting “auf wiedersehen”—which, when literally translated, means “until we see each other again.” But it is always a blessing to be surrounded by the love and support of family to ease the sorrow by sharing that burden with those who care. So as we press forward into another Christmas season and the joy and happiness that brings, I hope we all will also remember the One who shares all our burdens and that without Easter there would be no Christmas. Because of these two great events we commemorate now and in the springtime, the hope and promise of “auf wiedersehen” has been giving to all of us.

Knowledge is Power: A Conversation with Glyphosate

On a flight from San Jose to Seattle earlier this year, I had the unexpected opportunity to chat with a lady whose father helped invent glyphosate for Monsanto. It really is a small world, folks! What started out as an ironic seating arrangement turned into a very interesting conversation. As you might expect, she was not a proponent for organic anything so I asked her to give me a list of the top five reasons she remained unconvinced organic was the future. This is what she said:

  1. The popularity and economic growth of organic food is due to clever and extensive marketing.
  2. Organic farmers don’t get any more from the sales of organic food than non-organic farmers get for the sales of non-organic food.
  3. There is no proof that organic food is better for you.
  4. The majority of food recalls are organic foods that are contaminated by animal manure being used in the fields, making organic unsafe. (She works as a food safety adviser and she did later admit that some of those recalls were due to mislabeling.)
  5. And, of course, the higher cost of organic foods and products.

The flight was a relatively short one and we had a good conversation, parting in Seattle as friends. Though, admittedly, I did suggest she might enjoy my book. 😉 But from my perspective, this conversation wasn’t about right or wrong, it wasn’t even really about organic versus chemical. This conversation was about knowledge.

Our conversation could have, very easily, escalated into a debate. I could have argued that chemical agriculture has had almost three-quarters of a century of their own clever and extensive marketing to build their own popularity and economic growth using ad campaigns those of us in the organic movement can only dream about. I could have insisted that, as an organic farmer who has long since paid off my farm loans since converting to organic, that we can, in fact, see more profit with our organic systems than non-organic farmers. I could have mentioned the recent questions connecting glyphosate and cancer. And I have a whole series of essays on my thoughts regarding the high cost of cheap food!

But as I’ve considered this conversation over the last few months, I realized that these five points of organic skepticism likely represent the opinions of a lot of the people in our country who do not know the whole story of organic, sustainable agriculture or understand the value of organic food. As someone who has been an advocate for organic for over 30 years, I can sometimes forget that not everyone has had the experiences I’ve had and knows what I know.

This conversation reinforced why I wrote my book, Grain by Grain. It’s why I’ve written essays, blogs and articles and appeared in countless podcasts and interviews. It’s why my company, Kamut International, supports organic research and funds informative media, like Ancient Grain for Future Farming. Knowledge. The more we can educate and inspire the folks around us—our friends and families and neighbors—the smaller this list of organic uncertainties will become and the more voices we gain in support of a sustainable, organic future.

I take my hat off in sincere appreciation to all of you who share my belief in the importance of the organic movement. Thank you for supporting organic in the grocery stores and at the farmer’s markets. Thank you to the folks who tirelessly endorse the necessity for change—organic is the future! It’s the only sustainable future for the health of our soils, our food, our earth and our people. Thank you all!

Our Health Pays the High Cost for Cheap Food

bob quinn in montana field

The final part of my High Cost of Cheap Food series is really the most important—the high cost to our health. Our health has an enormous impact on our lives and the well-being of our families. And all these indirect costs of cheap food—to the farmers, to rural communities and small businesses, and to the planet—add up to more than we would like to admit.

Did you know that, according to the US Bureau of Labor and Statistics, the cost to American households for food has declined 60% since 1941? Not a bad thing when considering the family budget. But during the same time period, the cost of health care has increased by, you guessed it, 60%! All that savings from lower food costs is swallowed up by health care, starting at the doctor’s office! And nobody likes piles of medical bills, so folks are demanding government assistance, which means higher taxes.

The bulk of increasing health care expenses, especially regarding chronic disease, is the result of the changes we have made in our food production and processing systems. We’ve succeeded in making food cheap and plentiful, but our health is the cost. It’s quite the paradox! There’s a lot of profit in cheap food and health care. The ag chemical cartels make billions off the industrialized agriculture they promote. And big pharma makes billions off the pills they sell which usually only treat symptoms.

The list of evidence that connects poor health and chemical contamination to our food and environment is growing. Everyday we learn more about the connection between chemical exposure to not only cancer, but autism and countless other auto-immune diseases. Research studies coming out of Canada suggest some gluten sensitivity symptoms are actually due to the elevated levels of glyphosate—designated a “probably carcinogen” by the World Health Organization—in the grain.

We’re not paying the whole price of our cheap, industrial-produced food at the check-out counter, we’re paying for it later—sometimes years later. We’re paying at the doctor’s office, the hospital, and the pharmacy. We’re paying through the loss of work days and quality of life. If all these costs were paid-in-full at the grocery store, how many of us would truly put that “cheap food” in our baskets, let alone be able to afford it all upfront?

So what if we focus more on the food we eat again? As Hippocrates very wisely said, “Let food be thy medicine and medicine be thy food.” Change starts first with us. We choose what we put into our bodies, what we feed to our families. We have that control. And we have that choice—more than 5% of the foods at your local market are organic! And at the current growth rate of 10% a year (which is actually less than the past several years) we have the potential to reach 100% in about 30 years. Imagine it! No more pesticides or herbicides or other questionable chemicals filling the shelves, just cleaner, healthier food.

I stepped into the world of organic in the mid 80’s when organic options in the supermarkets were available almost nowhere. And now, 30 years later, you can find organic in every store! That was the work of one generation. So my challenge to the next generation is to walk through the door we opened and reintroduce the world to healthy, flavorful eating. If you look at it as a two-generation project, we’re already halfway there!

My new challenge to America is to be CHEMICAL FREE BY ’43!

By replacing chemical agriculture with regenerative organic agriculture and artificially low-priced, low-value food with fair-priced, high nutrition, high-value food, we can resolve the paradox of the “high cost of cheap food”:

  1. The economic failure of farms and farmers;
  2. The decline of rural communities and small businesses;
  3. The pollution of our planet;
  4. And the chronic disease tied to poor diets and poor food.

I invite you all to be a part of this solution, to be a part of this change, and put one more organic item in your basket each time you shop. Your farmers, your communities, your environment, and your body will thank you.

Your friend,
Bob

Our Planet Pays the High Cost for Cheap Food

Over the last several weeks I’ve written a few short essays regarding the high cost of cheap food. First to our farmers, who grow it. Then to our rural communities, which are affected by the struggling farmers. But what about on a larger scale? What is the high cost of cheap food to our environment and to our planet?

This is a more complicated cost to calculate because there’s no specific monetary value to track or obvious disruption to our quality of life—unless your livelihood is directly affected by drift destroying your crop or your fishing business has been impacted by the ever-expanding dead zone in the Gulf of Mexico (now nearly the size of New Jersey) and places like it. But really, we are all impacted on a regular basis since a portion of the taxes withdrawn from our paychecks are used to help pay for the cleanup of these kinds of contaminated areas throughout the country.

We are told that agricultural chemicals are used to protect and promote the efficient and abundant production of our crops in America. They are widely used and we are told they are essential to keep our farmers in business and to keep us from starving. Both of those statements are lies. Organic trials throughout the county have demonstrated for years now that well-established organic farms see little reduction in yields, compared to county averages. While conventional farmers are going broke left and right as they struggle to pay for the expensive chemical inputs they’re told are necessary. But the way I see it, there are two big problems with the use of agricultural chemicals on our farms:

  1. First, most of the chemicals applied are not completely used up by their intended targets: the plants. Chemical fertilizers, for example, are applied at much greater rates than the plants can use. And the excess has to go somewhere! What’s left disrupts the life of the soil. If the chemical is soluble, it seeps into the ground water, affecting our water quality.
  2. And second, these chemicals—the pesticides and herbicides and insecticides and fungicides—are poisons! They not only effect their target but all other living things they come into contact with in different ways. And they are building up, more and more, in our environment and now in our bodies as their use increases.

Companies, like Monsanto, insisted for years that glyphosate, the active ingredient in RoundUp, was safe for humans and would break down quick in the sunlight and soil. Except now we’re finding glyphosate in our rainwater! And while it seems to have little effect on human cells, it has great effect on the billions of bacteria in our gut. And these bacteria outnumber our human cells, they help keep us healthy if they’re protected from harmful chemical poisons.

Chemicals and their negative effects on the land are even instigating violence! The environmental costs are adding up as we continue to pursue and support our “cheap” food. Is it worth it when so much is at stake? Especially when there are healthier, sustainable alternatives? How much are we willing to pay for our cheap food? And for how much longer can we afford to pay it?

Rural Communities Pay the High Cost for Cheap Food

rural railway in northern montana

A few weeks ago I started this series of short essays based on some of the themes from my Grain by Grain book (set to be released on March 5, 2019) on the high cost of cheap food. Today I want to focus on the high cost to our rural communities. This particular high cost comes in three main forms:

  1. The loss of farmers, and their families, to the community;
  2. The resulting loss of small businesses in the community;
  3. And the forever-changing patterns of buying, which is further compounding the problem.

In my first essay, I discussed the commodity mentality that farmers have been hoodwinked into accepting as normal. As grain farmers, we no longer grow food, but commodities. It’s a high-input game and the prize is the highest possible yield without much focus on net income. When commodity prices are high, this system can work. But a drop in commodity prices—like we have seen recently—spells disaster, particularly for the farmers. As a result over the years, farmers have gone broke or just given up and left their farms and communities with little-to-no opportunity for their children to return to take over the family farm. The cost of land and machinery impedes new families from moving in, so the net result is neighbors buy up the land and the rural population declines as farms get bigger and farmers become fewer.

But the loss extends beyond just the farmer: the community also loses the farmer’s family, decreasing vital human talent and resources. This is the glue that holds a community together, adding to its diversity and vitality. What’s more, fewer children attending rural schools reduces the viability of the local education system and schools begin to close, further eliminating teaching and staff jobs and putting even more strain on local businesses struggling to support their own families.

In my lifetime, I have watched this downward spiral in my own hometown of Big Sandy, Montana, which had a population of nearly 1,000 when I was growing up. Today, we have less than 600—that’s almost half of my friends and neighbors gone! And with the drastic reduction in population, local businesses have experienced similar losses. When I was a boy Big Sandy had a car dealership, two hardware stores, a couple of second-hand stores, a jeweler, a dry cleaner, a lumberyard and farm supply store and even a movie theater, all of which are completely gone without the residents to support them.

With the decrease of local commerce, buying habits have changed. Big box discount stores are drawing customers away from their small towns. Recent studies show that 48% of the revenue taken in by local stores stays right there in the community, adding to the local economy and supporting the families of our friends and neighbors. While the local contribution from chain stores is at a floundering 14% and that’s only if the store is in your community, if it isn’t then your community sees almost nothing. And buying habits are changing again—more and more folks are shopping online from large corporations that are often not even in the same state or region, let alone your local community. These types of businesses, whether they’re brick-and-mortar or online, suck money out of their local communities and give nothing in return other than cheap goods. But those cheap goods are coming at a very high cost to the local social and economic fabric.

The driver is all of these social and economic losses to small, rural communities is the quest for cheap food and cheap goods without regard of the cost to those that make them, not to mention the loss of friends and neighbors unable to support their families which results in fewer jobs and smaller communities. It’s really too bad the true price of these cheap goods isn’t listed on the price tag. If it were maybe we would think twice about who and what we really want to support with our purchases. It begs the question:

“How much is our community—our friends and our neighbors—worth to us?”

The answer to that question might make us see the true high cost of cheap and change some of our buying habits.