Todays Organics on Betteridge Farms

Betteridge Farms is owned and operated by Gary and Gerri Weythman. It is located in the
beautiful, fertile, and aptly named valley of Valley, WA, 40 miles north of Spokane. The elder
Weythmans have held 208 acres certified organic since 1999. They raise grass fed beef and hay
was well as a variety of truck produce such as tomatoes, melons, cucumbers, onions and cabbage
with their largest percentage cash crop in squash. I was fortunate to have met Gerri several years
ago and as a result, our conversations were relaxed, candid, and informative.
Me: How are regulations and qualification processes today comparative to when you received
your certification in 1999?
GW: Things were definitely easier then. The rules and format were straightforward and even
though there was a lot of paperwork, it was manageable. Now, its getting too difficult. There
seems to be new regulations and even more paperwork. For instance, we have always used aged
manure to fertilize our fields and row crops alike. We called it compost, then. Now, we cant
call it compost because I dont have the time to take temperature readings or we couldnt turn the
pile at an exact time. OrYou know how to run cattle, right?
Me: Yes
GW: Well, now they want to know exactly how much dry matter each critter eats on a daily
basis. Now, how am I supposed to know exactly how much they eat when they are on pasture?
I get that they want to make sure cattle arent confined, but I cant sit out there all day and
monitor this. Theres only two of us and Im 69. I know pretty close when haying them, but I
know our critters are healthy and are getting plenty.
Me: To what do you attribute the increase in regulation?
GW: Well, like with any big business and when the government intercedes, rules have to be
made because someone eventually tries to find loopholes, which makes for a whole lot more
work for the people who are honest. I mean, I understand the necessity, but honestly, weve
considered in the last couple of years to let our certification go.
Me: What about the benefits of being certified? Isnt it more profitable being certified?
GW: Quite frankly, over here (Northeastern WA State), no. Over on the coast, yes, they can
demand those high prices we read about, but there just isnt that much of a market on this side.
The economy is worse and few people here can afford those prices for food. Maybe its been
better the last two years or so, but Im not sure if it outweighs the headache.
Me: What sorts or marketing do you employ and how do you sell your products?
GW: (She laughs) I tried doing a roadside stand, out on the hwy, (referring to 395 not 231 that
runs through Valley) but people dont want to stop unless youre there a lot and for a long time.

That was a big waste of time. I started in the farmers markets up in Colville and in Chewelah
many years ago. They had a better crowd and again, more people in the last few years. Oh, we
used to sell at this place in Spokane called Fresh Abundance. They were like a CSA and that
worked out okay. I havent been able to get a hold of them for a while (she ponders for a
moment). Then theres that place, Main Market out on Division. Theyre a grocery store that
sells strictly organic and locally grown meat and produce. But, other than that its mainly word
of mouth and folks that have been buying from us for years.
Me: I know you are the only certified organic farm in Valley. Is it difficult to farm with
conventionally run farms neighboring you or even bordering you?
GW: Not so much now, because people are more aware, but in the past (she frowns) There
was this one guy, half mile upwind, who decided to spray on a high wind day. Me and everyone
else in the valley could smell the chemicals. It was horrible. When Gary (her husband) got over
there the guy said this is my land and Ill do what I please even after Gary told him he didnt
own the air. Some people! Well, thankfully he sold out. And a lot of the folks around here farm
the old ways, anyway. They are not certified or anything, but they do it organically with no
chemicalsand no paperwork (she laughs).
Me: Speaking of fertilizers and spray, what methods of pest and weed control do you use?
GW: We cultivate and my husband invented this thing for our tractor that makes beds and lays
plastic mulch down at the same time.
Me: I remember him just finishing that up the last time I was there.
GW: Yeah, it works out real good. I still do a lot of hand weeding and of course, we mow
between rows. Were pretty lucky with pests. It seems every time I notice potato beetles, I go
and get the paddles, and when I come back out, they disappear.
Me: What, if any, off farm products do you use?
GW: Near none. We do buy organic gypsum when we have a call for calcium. It doesnt mess
up the pH, you know.
Me: Oh, I do know. We were just studying additives in my soils class. Doesnt gypsum help
displace high magnesium, too? (thankful to have remembered that tid-bit)
GW: Yes, yes! (Sounding very pleased) I am so glad they are teaching you these things.
My conversations with Gerri have been truly inspirational. This interview is only a fraction of
the question and answer discourse that has helped me understand, if not marginally, the amount
of work, dedication, and perseverance it takes to operate, maintain, and market a fully
operational certified organic operation. Whether certified or not, in Gerris words Its worth
just being one less farm that uses chemicals.