The Dirt Get the dirt here on what we are doing, and how we are doing it.

Our Time To Shine

As farmers, we thrive in the anticipation of what each day is going to bring, we work long, hard hours, we put out fires on a daily basis, we get to see tangible results, we get to farm…It’s what we wait for all winter. This is our time to shine. This is what we do best.

Finally, the moment has come that we so diligently plan for. This is the when the long hours in meeting rooms figuring out how to get the most from every acre we farm, decide what piece of equipment needs to be where, who needs to be at what farm when, which customers need exactly what, when and from where, and how we can make the entire system work as one cohesive unit – are all worth it.

Here’s The Real Dirt for 2015…

Pearsall, TX – HARVEST. Kicked off April 27th! Chip potatoes have been dug, and they are on the road! It will go into super high-gear this week. The fresh potato crop is hanging out in the field getting the skin set. Red fresh crop will start to be dug later this week.

          Pearsall Packing Facility – Equipment, supplies, and people are all ready to go. The past month has been hectic moving packing and washing equipment from Grand Forks, ND to Pearsall, TX.

Live Oak, FL – HARVEST. Kicked off April 30th! With increased chip potato acres, Florida is ready to ship out the most potatoes they ever have. The crew has been busy getting equipment ready, taking care of the crop, and doing everything else to get ready for a smooth harvest.

Gamble West, FLL - ATL @ 71 DAP (last planted field)

Gamble West, 71 Days After Planging (last planted field)

Arbyrd, MO – GROWING. Last week the weather shut field operations down for a couple of days, but nothing severe. The crop is growing really fast! There is good emergence and a good stand from what we have seen so far. The team is really focused right now on making sure the crop plan is executed perfectly in order to maximize the crop this year. Section 1 field 4-26-15 Section 1 4-26-15

           Arbyrd Packing Facility – April is historically slow, which allows the crew to get ready for the big push starting in April. Everything is cleaned, packaging has been ordered, equipment is running smoothly, and it is ready to go!

Camden, NC (new for 2015) – GROWING. Atlantic’s (chip potatoes) are 10 to 12 inches in height and have started initiation of tubers. Equipment is starting to be put in place with the new changes in the loading area. Corn planting should be wrapped up shortly.

          Camden Packing Facility – A lot of projects in the packing facility to get ready. Will be ready to go any day! This is a great addition for our fresh customers.

Columbia, NC – GROWING. The early half of Atlantic production is now starting to initiate tubers. We started planting corn early this week. Looks like we could have some good wheat production this year with good tiller counts and heads starting to emerge.

Charleston, MO – GROWING. The weather appears like it is going to be in our favor this week. The focus in the field is on managing water. The crop is moving in the right direction, and equipment is getting ready. Sweet potato ground is also being worked on.

Delhi, LA – TRANSPLANTING.  Last week, all of the fields were too wet too work in. More sweet potato plants were cut last last week in the greenhouse. This will be the last time the plants will be cut before we head to the field with them. We are looking forward to next year’s crop and already have ideas to ensure a full greenhouse, especially considering our LED light experiment has turned out so well. In the field, the plant beds are looking excellent.

IMG_2037 IMG_2033

Rhodesdale, MD – GROWING. Potato planting wrapped up last week. All Atlantic fields have begun to emerge and have been cultivated. Soil temps are now well into the mid 60’s so sprout development on most fields is moving quickly. Now, corn is being planted, and a watchful eye on the potato crop.

Winamac, IN – PLANTING. Planting continues at a slightly slower pace since everything is on schedule. Seed is still coming in but at a greatly reduced rate. Currently, there is plenty of seed cut and ready to be planted. The chip potato trial will be planted this week with the help of a few people down from the North Dakota office.


Our early fresh trail was planted last week.

Sturgis, MI – PLANTING. The Early Atlantic crop that is in the ground is coming along nicely. We currently have 1/4″-1″ sprouts coming through and field conditions have remained moist. Conditions have been good to get field work done and stay ahead of the planters. The crew has been working hard to stay on track and not let the rain we have had set us back.

Red River Valley, ND – PLANTING. It finally dried up enough to start planting. The warehouse is full of seed, and the equipment is in prime condition. The weather has been great so far.

          RRV Packing Facility – With only a few boxes of potatoes left in the facility, it’s pretty quite. The line has been torn down and moved to Pearsall. However, there is a lot of cleaning and maintenance to do to get ready for harvest.

Grand Forks Office – Each farming location is going full throttle, so there is a ton of support that is needed from Grand Forks. Trucks need to booked and managed for chip loads, fresh loads, seed loads, sweet loads, and to make sure equipment gets to where it’s needed. People need to be hired and paperwork filled out correctly so everyone gets paid on time. Computer systems need to work flawlessly so we can record and share data and other information. Customers need to be aware of crop progress and manage orders. Marketing campaigns need to be executed while trade show season is quickly approaching. The service and agronomy teams are racking up frequent flyer miles ensuring that the equipment is ready and the crop has the best chance of success possible.

This is when we like to say it’s our time to shine. Our time lasts for about 7 months….and we love it.

Leave a comment  |
Posted in: Agronomy, Crop Status
Tags: , , , , ,

Food For Thought

If you are ever at a loss for conversation, here are a few ideas.

  • Provide some insight based on a blog that you have read about the possibility of getting cancer from different foods.
  • Show some photos of your garden at home where you grow your own veggies because you don’t trust what’s at the grocery store.
  • Talk about what you saw on TV, where celebrities explain how fruits and vegetables are doused with poisonous chemicals.
  • Tell the story of going to the farmers market, where you got to talk to the farmer who grew your produce, therefore, you know it is safe and healthy.
  • Give examples of how your kid got sick by eating meat with antibiotics.
  • Encourage your friends to watch the latest documentary about our food system so they can stay away from brands that want to make money.
  • Spout off study after study and quote after quote regardless of the source to determine what is safe and what isn’t.

Food Drama Insanity

There is no wonder why people have so many food issues – they’re scared of food, they’re addicted to food, they spend all of their money on food, and they spend all of their time and energy thinking about food.

The entire topic of food, food production, and food consumption has become such a spectacle. From “Drink The RoundUp If It’s So Safe” and “Eat Kale and Quinoa As Much As You Can” to “Sugar Is The Cause of Obesity” and “Only Buy Produce At Farmers Markets“. Then there’s the classic arguments of “Big Ag & Big Food” and  “Right to Know/Labeling”.  And let’s not forget the issues like the dangers, or perceived dangers of GMO’s & antibiotics in animals.

We Grow Food We Eat

At Black Gold Farms, we grow, pack and ship potatoes – Many of these potatoes are then used for potato chips. We also sell them to grocery stores to be used at home, or used in restaurants and cafeterias. We also grow sweet potatoes that are used for fries or cooked up in the microwave. Sometimes our potatoes are used in canned soups, prepared meals, and everything in between.

photo 5

Planting is complete in Texas and Florida. We are currently planting in several other locations. The seed we use is either grown on our farm in Forest River, or it is sourced from other Certified Seed Growers throughout the United States. Seed is very susceptible to disease so we typically treat it to ensure it’s vitality. The soil also has a very high likelihood of damaging pests that will ruin seed, so we treat the soil as well to combat these issues.

Our main concern at all times is safety. The safety of our people, and the safety of our customers is of utmost importance. However, we also have to remember that we are a business, and we need to be sure we are profitable. If we’re not profitable, we can’t pay our people a reasonable wage and provide bonuses, we can’t give back to our communities, we can’t spend money on research to be better farmers, and we can’t grow.


We scout daily for weed pressure, moisture levels, insect damage, diseases, and the many other issues that may arise. If we find anything that might compromise the crop before harvest, we have to deal with it.

The Food Business

Will we ever grow GMO potatoes? Probably. Will we ever grow organic potatoes? Perhaps eventually. Will we ever apologize for using science and technology in order to care for the Earth and the food we produce? Never. Will we drink a glass of 2,4-D to prove that what we do is safe? No. We’re not in the circus business, we’re in the food business. But what we will do, is eat and feed our families anything that we produce.


We start harvest in Texas in April, and keep going until we’re done in the Red River Vally in October. This model decreases food miles on the road, and increase the quality of product.


After months of planning for the crop, weeks taking care of the crop, and days harvesting the crop, we pack it up and send it off for consumption.

The food supply in the US is safe, healthy, and the most abundant in the world. Not all countries can say that. There are issues, many issues that need to be solved, no doubt. We also understand, that we have the obligation to work on being better. We also have the obligation to support others who are working toward that same goal. We refuse to be a part of discussions that causes fear and drama. We are,  however, happy to lead the discussion about food in a way to educate, excite, create, expand, and provide to those who eat.

Sophie In Field

In the field or on the plate, we know that we’ve done all we can to provide a safe product in a safe environment. Without hesitation, our families are a part of the entire process.


Leave a comment  |
Posted in: Culture, Eating Potatoes
Tags: , , , , , ,

10 Healthy Reasons to Dig Into Red Potatoes

As a “white food”, potatoes are often lumped together with white bread and white pasta, which are considered off limits when trying to eat healthy. However, with only about 110 calories, 45% of your daily value of vitamin C, more potassium than a banana, naturally fat-free, zero sodium or cholesterol – based on science alone, red potatoes should be a part of a balanced diet and healthy lifestyle.

Red potatoes can have an enormous impact on health. There are so many methods and reasons to incorporate wholesome red potatoes into a daily diet and lifestyle. Here are 10.

1. Increased Overall Vegetable Consumption

What better way to introduce or excite people (especially kids) to eating veggies, then adding them to an already healthy red potato? Research, commissioned by the US Potato Board, and presented at The Federation of American Societies for Experimental Biology (FASEB) Conference in Washington, D.C., has shown that potatoes do not displace other vegetables on the plate but that they actually have been proven to increase servings of veggies at mealtime.

Hint: Use red potatoes with the skins in mashed potatoes and add peas, beans, carrots and other veggies, and call it “Confetti Mashed Potatoes”.


2. Lower Stress Levels

Red potatoes have at least 10% of the recommended daily value of Vitamin B6. This vitamin is crucial for cellular renewal, a healthy nervous system and a balanced mood. The addition of this vitamin along with the other health benefits of red potatoes will help with everyday stress and also lower cholesterol and help prevent heart disease. In order to get the maximum about of B6 out of your potatoes, is roast or bake red potatoes.

3. Increased Energy

Baked, mashed, or boiled, red potatoes actually provide more energy-delivering complex carbohydrates than a cup of pasta. Rich in complex carbohydrates and other vitamins, potatoes are a fantastic fuel for our bodies. Unadulterated and unprocessed, they are probably the best and most delicious source of starchy energy possible in our diets. In a world where many carbohydrates are so processed that they are devoid of essential nutrients, the red potato stands head and shoulders above the rest, naturally.


4. Naturally Fat Free

That’s it. The bad stuff associated with potatoes comes from the different ways of preparing or topping regular potatoes. With red potatoes, there’s a naturally buttery flavor and moist texture. Boil, roast or bake a red potato, include some fresh herbs and seasonings, add fresh veggies, and it’s still delicious and fat free.

 5. Healthy Blood Pressure

Naturally sodium free and high in potassium, red potatoes are a major contributor of maintaining a healthy blood pressure. In order to keep cells, nerves and body fluids in your body healthy, potassium is essential, and sodium is dangerous. Red potatoes have more potassium per serving that ANY OTHER fruit of vegetable.

Did you know: A banana has 9% of your daily needs in terms of potassium. A red potato has almost 20%.

6. Naturally Gluten Free

Weather you have gluten intolerance, or are on a gluten free diet, potatoes should still be an essential part of your daily diet. A common misconception is that gluten and carbohydrates are basically the same thing. They are not. White vegetables are not the same as white flour. Carbohydrates consist of sugar, while gluten is a group of proteins.

Hint: Use small roasted potatoes instead of croutons in your salad or use slices of potatoes, bake in the oven, and use in place of crusty bread for bruschetta.

DSC_0297 (2)

7. Immunity Support

Potatoes have 45% of our daily-recommended allowance of Vitamin C. While the skin on a red potato provides most of the fiber, it is the inside of a red potato that is jam packed with Vitamin C. This nutrient is vital to our overall health, helping to repair body tissue and providing antioxidants. This is more vitamin C than what a tomato provides. However, topping a baked red potato with fresh tomatoes & a little basil does sound delicious.

8. Be Full, Longer

One medium red potato (with the skin) contains 3g of dietary fiber per serving. Red potatoes provide a great source of fiber because the skin, where the majority of the fiber is located, is consumed regardless of the preparation. Not only is this a gut-health benefit, but also because the fiber gives potatoes their substance, which will help you feel full longer. The same amount of fiber in potatoes is found in many whole grain breads, pastas, and cereals.Final-Salad-Raw


 9. Improved Cell Function

Iron has a critical role within cells assisting in oxygen utilization, enzymatic systems, especially for neural development, and overall cell function everywhere in the body. A baked red potato has about 6% of the recommended daily value of Iron. Potatoes alone are a great way to get Iron in a balanced, but it’s also a great idea if feeling anemic to add a potato to pureed vegetable soups — the potato adds creaminess while the vitamin C in the other veggies promotes iron absorption. If you eat meat, serving a square meal of meat, potatoes and vegetables will allow you to absorb the iron from your potatoes.

 10. The Red Skin

Much of the nutritional value of a potato is found in its skin. Red potatoes are particularly healthy because of the thin, nutrient filled skins, which are loaded with fiber, B vitamins, iron and potassium. Half of the fiber of a potato comes from the skin. On red potatoes in particular, the skin is already super thin, so it doesn’t detract from the taste or texture.

Black Gold Farms grows potatoes. That’s what we do. We are not nutritionists or doctors; so most of this information is from other sources that know much more about the health factor of red potatoes then we do. However, we feed our families red potatoes. Regularly. We’ve been in the potato business for over 80 years. We’re passionate about the food we grow. We love potatoes – everything about them. We want everyone else to be as passionate as we are about the food we grow. It’s our responsibility as farmers to not only grow that food safely, but to ensure families understand what it is they are eating.


Confetti Mashed Potatoes:

1 1/4 lbs. red potatoes, with skin on

1 small chopped onion

1 1/2 tablespoons healthy butter spread

1/2 cup shredded zucchini

1/3 cup shredded carrot

1/2 cup each: nonfat plain yogurt and fat-free milk

1/4 teaspoon sea salt (or 1/2 teaspoon garlic or seasoned salt)

Freshly ground pepper to taste


Place whole potatoes (do not poke) into microwave-safe dish. Cover dish. (If covering dish with plastic wrap, poke small hole in plastic.) Microwave on HIGH for 10 to 12 minutes depending on strength of microwave. While potatoes are cooking, sauté onion in the butter spread for 10 minutes over medium heat.  Stir in zucchini and carrot; cook for 3 minutes more.  Use oven mitts to remove dish from microwave; carefully remove cover and mash well. Stir in yogurt, milk, butter spread and seasonings to hot mashed potatoes.  Add butter spread mixture, yogurt, milk and seasonings. Cook for a minute or 2 more to heat if necessary.

Red Potato Bruchetta:

1 lb. small red potatoes

3 tablespoons extra virgin olive oil, divided

3 tablespoons freshly grated Parmesan cheese, divided

1/2 teaspoon sea salt

1/4 to 1/2 teaspoon crushed red pepper (to taste)

2 cups diced fresh ripe tomato

2/3 cup small fresh mozzarella pearls (or 1/4 inch cubes)

2 tablespoons white balsamic vinegar (can substitute with regular balsamic vinegar)

2 cloves garlic, minced

1/4 cup snipped fresh basil


Preheat oven to 425°F. Line 2 baking sheets with foil and lightly oil or spray with olive oil cooking spray. Slice potatoes 1/4-inch thick and discard small, rounded ends. Place in a medium bowl with 2 tablespoons olive oil and toss well to coat. Add cheese, salt and red pepper and toss again to coat as evenly as possible. Place in a single layer on baking sheet and cook for 25 minutes. While potatoes are cooking, stir together remaining oil, tomatoes, mozzarella, balsamic, and garlic in a medium bowl. Top potatoes with equal amounts of tomato mixture and bake for 5 minutes more or until cheese is just starting to melt; sprinkle with basil. Serve warm or at room temperature. Makes 8 servings.

Red Potatoes & Green Beans:

1 pound red potatoes, quartered

Salt and pepper to taste

1 pound green beans, ends trimmed

2 tbsp butter


Place the potatoes in a pot and cover with water. Add 2 teaspoons salt and bring to a boil. Reduce heat and simmer until almost fork-tender, about 15 minutes. When the potatoes are almost done, at about 15 minutes add the green beans and cook 5 minutes more, until beans are just tender. Drain and return to the pot. Add butter to potatoes and melt over low heat. Add salt and pepper to taste, stir gently and serve. Makes 4 servings


Leave a comment  |
Posted in: Eating Potatoes, Industry Involvement, Uncategorized
Tags: , , , ,

What Makes 2014 Different?

What was the hot button issue in agriculture this year? Weather? Labor? Technology? Communication? Government? Transportation? The Economy? All of these were issues that affected farmers and ranchers in 2014. These issues have always and will always affect farmers and ranchers regardless of the year.

Beyond the consistent hot button issues that agriculture faces year after year, there were other things that came to light for us in 2014. We had to deal with the regular problems and challenges, but we also knew we had an opportunity to think and act beyond them.

5 Things That Stuck Out in 2014 at Black Gold Farms

5. Grow With a Purpose

Growth for the sake of growths’ sake is not meaningful and it’s not productive. However, growth for the sake of being more sustainable, meeting customer needs and elevating productivity is meaningful and it is productive. 2014 was a year of growth at Black Gold Farms for all of these reasons.

Sweet Potatoes: We’ve been in the sweet potato game for about 3 years now. However, 2014 catapulted us to a bigger player in the market. We have expanded our sweet potato acreage, varieties, and markets quite significantly. Most of our sweet potatoes are used for processing (sweet potato fries). With the new acreage and varieties, we are now also able to supply the fresh market with sweet potatoes as well. This has been a huge project that we have learned from and we feel as though there is huge potential for growth in this market.

Sweet potatoes being shipped out to retail in Delhi, LA.

Sweet potatoes being shipped out to retail in Delhi, LA.

Camden, NC: 2015 will begin with an additional production and packaging facility in North Carolina. This new location is an exciting opportunity to enter into some new markets, develop new relationships and expand customer offerings locally.

Google Earth photo of the new farm location in Cambden, NC

Google Earth photo of the new farm location in Cambden, NC

Data: A large amount of time and energy has been directed to make sure all of the data that we gather is used for something meaningful. There is so much to analyze, to report, and to learn from. In 2014, we continued to put together new information technology systems to be better at managing that data. It’s not that we need more data, but we need to grow the systems to make the data more useful and powerful.

4. Be Better Farmers

We believe, we have the best agronomists, the best engineers, and the best farmers there are on our team. We also like to believe we have a vision to use technology, we do things that will make us more efficient, more profitable and more sustainable. We test, we trial, we research inputs, we develop marketing campaigns and we do projects to see how we can improve. This is all great, and it’s what we need to do. However…

We’re potato farmers. If we can’t be the best at growing potatoes, then all of the other “stuff” doesn’t matter. At the beginning and the end of the day, our customers need a quality potato, at the right time and the right place.

We needed to focus on what really matters. We needed to get back to the basics. The other “stuff” won’t go away. That will continue to be a major factor in our business, but it needs to support, not deviate our focus.

3. Give Back in All Aspects of Life

Locally: A core responsibly of being a good person and a good company is to give back. Black Gold Farms has historically given back locally, and we did that again in 2014. This is something that we will continue to do in the future.

Individually: People need to be happy, healthy and safe. This year there was a lot of talk about how we can help our people live a healthy life while at work. Healthy food choices and physical activity were encouraged and supported. Safety was also a huge topic all year long. Processes and precautions were put in place to ensure we are doing everything we can to maintain a safe workplace.

Industry: There is a huge industry, many people, and great organizations that support our small efforts. In the potato category, in the produce category, in the food category, and in  agriculture there is a lot of work to be done to remain sustainable. We continue to contribute individually and as a company to do what we can to ensure the entire industry remains prosperous and vibrant. We also understand that as farmers, there’s a greater importance now to continue to tell our story, engage non-farm audiences and be an advocate for agriculture as much as we can.

Leah participated with over 500 Produce Industry professionals who traveled to Washington DC to support the industry.

Leah participated with over 500 Produce Industry professionals who traveled to Washington DC to support the industry on Capitol Hill.

Eric, Yvette, Leah, Yvonne, Keith, Jason, Marty & David all participated in the PMA Foundation for Talent's 5K. A great way to show support for health and the future talent that will take the produce industry into the future.

Eric, Yvette, Leah, Yvonne, Keith, Jason, Marty & David all participated in the PMA Foundation for Talent’s 5K. A great way to show support for health and the future talent that will take the produce industry into the future.

2. Implement a Succession Plan

Gregg Halverson, has sat in the CEO chair for a long time. As of October 23rd, 2014 Gregg still sits in the same chair, in the same office, but doesn’t have the same title. It’s now the 4th generation that has the title of CEO. There’s not an official retirement, there’s no major strategy or culture changes planned and day to day operations are essentially the exact same. It’s a shift. It’s a progression. It’s a plan. It’s something that has been years in the making.

Eric getting his new business cards that say "CEO" from Gregg (his dad)

Eric getting his new business cards that say “CEO” from Gregg (his dad)

Gregg will still come to work, provide input, and do what he can to help Black Gold Farms. Eric, will have his same office, but now he has the title and the responsibility to lead the Black Gold Farms mission, vision, values, and the entire team into the future.

1. Have Fun

Farming is hard work. It is early mornings and late nights. It is being away from your family and friends during harvest, and sometimes on Holidays. There is a lot of pressure. There is a lot of reward. Most people involved in agriculture, however wouldn’t have it any other way.

Farming is fun. Not just what we do on a daily basis, but what we share when we’re not in the field, in the office, in the packing facility, or in the shop. If we’re not having fun or if we don’t wake up and enjoy going to work, then we’re doing something wrong. Sometimes, we need to take a step back to remember just how fun this actually is.


In the middle of a few days of meetings, it was so much fun for everyone at Black Gold Farms to head out to the curling rink.

That’s a wrap!

These are just a few of the highlights that stuck out for Black Gold Farms in 2014. They made 2014 different than other years, however, it’s our hope that all of these things will linger on for 2015.

Congratulations and thank you for an amazing 2014. Here’s to 2015, and may it be even the best year yet!

* Click Here to see what the top 10 of 2013 was. A great reminder of how far we’ve come in 1 year

Leave a comment  |
Posted in: Black Gold Farms in the news, Culture, General Black Gold, Industry Involvement, Uncategorized
Tags: , , , , ,

One More Potato?

Annual Meetings

Having meetings cost money. Having meetings take time – the planning and attending. Do fancy meetings where people have to fly in, stay in a nice hotel room, attend events, listen to speakers, prepare presentations and eat good food sell one more potato? We think it does more then that.

Our annual meeting, we believe gives the opportunity to those who do the work to be engaged with the entire company. It allows people to be passionate so when they get home they’ll take that excitement with them back to the farm, where they will be more productive. It allows people to know and understand the company and to understand each other – which in turn will cause fewer mistakes, generate more ideas, leave less room for error. This meeting, lets people recognize why we do what we do. In turn, they will want to go back and focus on what’s important to be successful.

About 150 full time employees braved the North Dakota December weather last week for the Black Gold Farms annual meeting. For some, it was the first time on a plane, the first time seeing snow, and the first time in North Dakota. For some, it was the first time meeting face to face people they talk to on a daily basis making big decisions. For some, it was the annual event that they get to re-connect on a personal level with those they’ve worked with for years.


From planning to connecting

BG CONNECT LOGOHistorically, we spent most of our meeting time planning and getting into the details of the “what” and “how”. As our business and industry has changed, those details are more specific, and not everything relates to everyone else. As the business has changed so has the value of our connections within Black Gold Farms. We all talk from farm to farm, from position to position – however, it’s not very often that we get to actually meet face to face – we’re all so busy getting the work done. Working as a team to do the job right, doesn’t allow for the opportunity to really learn and get to know each other. Now, Black Gold Connect facilitates just that. We get to hang out with each other and share ideas, share insights and experiences – the good, the bad, the ugly – and maybe find out about each of our families, our hobbies and our lives.  We connect. More pictures of the meeting here.

Foundation of Excellence


With growth come complexities. Among all of the complexity of what we do – there may be times when we have lost focus of what really matters. Where we don’t pay attention to the foundation – where we worry about the “other stuff”. This year at our meeting, we committed to re-energize on the foundation of what makes us who we are, and to do the basic things not just right, but to be excellent at them. The foundation of farming – Planting, Growing, Harvesting – if we’re not excellent at these things, than we are will be stuck with being okay. Those are the things that we need to be excellent at. So, over the course of the week, we talked about that foundation, and to ensure we have focus on making sure the foundation is solid, because when it is – that’s when we see excellence.

Down to Business

While the connect part is essential, we still have business to get down to. We started with a full day of manager meetings. While those meetings are going on the rest of the group got to explore Grand Forks for the day.

Gregg Halverson opens the books to all of the managers about how we did this year. Transparency is key - and this way, we know where we are, and where we need to be as an entire group.

Gregg Halverson opens the books to all of the managers about how we did this year. Transparency is key – and this way, we know where we are, and where we need to be as an entire group.

Everyone finally got together at the office Tuesday evening for dinner and to say Hello to new and old friends. We also had the honor of having some special guests as the office building finally achieved the LEED Gold certification.

ND Lt. Governor Drew Wrigley congratulates Black Gold Farms on achieving the LEED Gold certification.

ND Lt. Governor Drew Wrigley congratulates Black Gold Farms on achieving the LEED Gold certification.

The next day general session was full of updates of how 2014 went, and what 2015 will bring.

Eric Halverson opened the general session with a review, got down to the basics - the foundation sets the stage for excellence.

Eric Halverson opened the general session with a review, got down to the basics – the foundation sets the stage for excellence.

Once that was over, the buses were loaded up and headed to the Grafton Curling Club. We spent the night curling and connecting.


Thursday morning started off with an innovation challenge, and the rest of the general session was filled with outside speakers and encouragement.

Thursday night wrapped up the entire week with the annual awards banquet. Deserving teams and people received the Giving Back Award, Years of Service Recognition and the Annual Horizon awards.

2014 Horizon Award Winners: John Tweten, April Loken & Nathan Libey.

2014 Horizon Award Winners: John Tweten, April Loken & Nathan Libey.

There was also a special “Thank You” to Gregg Halverson who is transitioning to a new role in Black Gold Farms.

Danielle Golden presents Gregg with a gift from the Black Gold Farms family.

Danielle Golden presents Gregg with a gift from the Black Gold Farms family.

10 years of service award recipients.

10 years of service award recipients: Chris Hopkins – Columbia, NC, Jeremy Smallwood – Sturgis, MI, Blain Hopkins – Columbia, NC

Nancy Callahan: 30 years at Black Gold Farms!

Nancy Callahan and the Halverson Family: 30 years at Black Gold Farms!

Black Gold Connect sells more than one potato. It contributes to our way of life. It solidifies our culture. It contributes to bringing us together as a Black Gold Farms Family. It’s reinforcing what all connects us.

Giving Back 2014 – Black Gold Farms

The Arbyrd, MO Farm Team received the prize, but all teams did an amazing job this year giving back to their communities.

Arbyrd, MO Farm team received an extra $1,000 to give back to their local community.

Arbyrd, MO Farm team received an extra $1,000 to give back to their local community.



Leave a comment  |
Posted in: Culture, General Black Gold
Tags: , , , , , ,

A Farming Media Company

The Produce Marketing Association‘s annual trade show, Fresh Summit was held in Anaheim, CA last week. Industry leaders, marketing gurus, technology trailblazers, retail buyers, food safety experts, talented young professionals as well as decision makers and game changers spend a few days in produce heaven. There were over 20,000 attendees, 900 exhibitors (of which, we were one for the first time) at the Convention Center. 

Our booth - We sampled Roasties, and talked Red Potatoes and Sweet Potatoes.

Our booth – We sampled Roasties, and talked Red Potatoes and Sweet Potatoes.

There were many things that our group took away from the event – besides sore feet and free swag. There were constant reminders throughout the show floor of how big of a job farmers have every step of the production and distribution process. It is so much more than just putting a seed in the ground and getting the final product to the store.

Farmers have to do more than farm.

Those who are removed from food production, believe that a typical farmer’s duty is to: Buy seed, plant seed, take care of the plant, harvest the crop, sell to the store, put crop in bags, put in truck, ship to store, repeat. These are the important fundamentals that make it all happen – and each step has to be done very well.

Now, and in the future, there will be even more to food production and distribution than fundamentally being able to grow food in a specific location at a specific time in a sustainable way. Farmers’ plates are still the same size they always have been, but everything else that farmers have to worry about is being piled on. Thankfully, at places like Fresh Summit, there are ideas, innovations, people and companies that can help farmers and everyone in the system deal with the full plates.

Eric, Yvette, Leah, Yvonne, Keith, Jason, Marty & David all participated in the PMA Foundation for Talent's 5K. A great way to show support for health and the future talent that will take the produce industry into the future.

Eric, Yvette, Leah, Yvonne, Keith, Jason, Marty & David all participated in the PMA Foundation for Talent’s 5K. A great way to show support for health and to support future talent in the produce industry.

Farmers are marketers. Even if they don’t want to be.

As farmers, we often ask ourselves if telling our story is worth it. At the end of the day, we know it is – but we still wonder how we should tell it, and who do we tell it to? Do we want to talk about how we farm to the general public who is removed from agriculture? Do we want to talk to our retail customers about how we can provide value and exceptional service to them? Do we want to talk to consumers so they decide to buy our potatoes as opposed to other potatoes, or even a substitute for potatoes (gasp)?

What we see, is that we have to do it all. We have to do that, as well as produce the best potatoes we can, be as efficient as possible, come up with new innovations, focus on our sustainability efforts, analyze the distribution channels, manage our data, and concentrate on growing industry and customer relationships all at the same time.

And this is why we love what we do.

A Media Company?

So, where do we put our efforts? Gary Vaynerchuk key noted the last general session and wrapped up our experience by reinforcing the importance of why we need to commit to our messages (follow him on twitter @garyvee). He’s a top social media, marketing and all around in-your-face-this-is-what-you-should-do kind of an entrepreneur. He’s fantastic. He’s what farmers need to hear.


He said, point blank: Everyone in here is a media company first. *Minds were blown*

This was something that the people in the room haven’t really thought about – why would we worry about media and messaging when our job is to grow and move food safely from the farm to the store? Why should we be interacting with consumers when our biggest concern should be to increase yields with fewer inputs? Gary’s message was that what we all do is important, but it doesn’t matter if nobody knows about it, if they don’t understand it, if they don’t realize that we are the experts. We need to be honest, we need to be attentive, we need to listen, we need to be proactive, we need to communicate. We need to be a Farming Media Company.

Potato vs. Potato

The entire experience at these enormous industry-wide events really proves that sometimes a potato isn’t just a potato. A farmer isn’t just a farmer. A potato bag isn’t just a potato bag. We have the ability to show these differences, and we have the responsibility to prove it. The potato today will not be the same as the potato of tomorrow. The individual tuber may not change, however, it may be in how it’s grown, where or when it’s grown, how the story is told, how it’s prepared, to whom the story is told, how it’s packaged, how it’s merchandised, how it’s delivered, and how it’s talked about. It’s our job to find those differences and tell those who need to be told. We need to do that, and still be the best fundamental and technical farmers in the word…

See you next year in Atlanta! Planning for Fresh Summit 2015 starts as soon as sweet potato harvest in Louisiana and chip harvest in Michigan and Indiana is done!

Leave a comment  |
Posted in: Culture, General Black Gold, Industry Involvement
Tags: , , , , , , , ,

Each Voice Matters

The United Fresh Washington Policy Conference was held in Washington DC last week. This is an annual conference that brings together the entire produce industry to share its voice with the government. It brings together growers, packers, shippers, packaging companies, transportation companies, commodity associations, and everyone else involved with putting fresh fruits and vegetables on the table. It is where the industry learns about day to day issues as well as issues that are going to impact the future of the industry. It is where individuals march on Capital Hill and have face to face conversations with Representatives. The industry voices their concerns, their hopes, their successes, and their ideas that will help shape the industry and keep the farms, the companies, the sellers and American families healthy and viable.

In order to ensure our businesses are here tomorrow and around for the generations to come, companies and individuals have got to make a commitment to participate. A conference like this costs money and daily duties to businesses and families are left behind. However, this is critical – It’s what has to happen to be successful in the future.


Have a Voice

We can discuss and debate issues all day. However, if we want something done about them, we have to do more than just talk to each other in the coffee shop every morning. We need to be talking to the people that we voted for in order to really get things done. We have an obligation to make sure that the decision makers are educated and understand the ramifications of their decisions to our industry.

How are our elected Representative supposed to know how these issues affect us? How they affect jobs? How they affect the environment? How they affect health? How they affect national security? How will they know – – – If we don’t tell them.

The Issues

Immigration policy – Millions of dollars of fresh produce won’t be harvested this year because there is not enough labor. Reform is urgently needed in the form of a guest worker program. This has been an issue for years, and there has yet to be any progress.

National School Lunch Program/Healthy, Hunger-Free Kids Act – The mandatory 1/2 cup of fruit or vegetable serving per meal has a chance to be repealed this year as many schools have issues with the execution, cost and limited choices for students. However, as this policy stands now, many children have access to fresh fruits and vegetables who otherwise wouldn’t.

These are just a few of the hot button issues that we were able to discus with lawmakers – knowing there are no easy answers and many sides to each story. The Representatives and their teams were eager to listen and ask questions. Some issues they were passionate about, and some we had to push – which is our job. The folks in Washington have a lot on their plate, and many factors for each issue to take into consideration. As we were told in an opening Keynote presentation, if we’re not at the table, we’re on the menu.

3 of many: Alex Jackson of Friedas Specialty Produce, Kami Weddle of Rousseau Farming Company, and Leah Brakke of Black Gold Farms marched The Hill.

3 of many: Alex Jackson of Friedas Specialty Produce, Kami Weddle of Rousseau Farming Company, and Leah Brakke of Black Gold Farms marched The Hill.

We are made up of many

“We” is made up of individuals. It’s not made up of other people who have more time on their hands to do “this sort of thing”. In order for our industry to thrive during challenging times, WE have to make our voices heard. It’s up to us. We have to be a team of many. We don’t all have to agree on the specifics of how everything is handled, but we do have to understand that we can each, individually make a difference.

Over 500 Produce Industry professionals traveled to Washington DC to support the industry.

Over 500 Produce Industry professionals traveled to Washington DC to support the industry. (Photo Credit: United Fresh)

Leave a comment  |
Posted in: Culture
Tags: , , ,

Farming with Integrity

It’s difficult to watch the news and social media without seeing commentary from popular bloggers, ads from chain restaurants, messages from big grocery retailers, comments from the agriculture sector and even claims from Dr. Oz regarding the right or wrong way to produce, source, label and eat food. It’s exhausting. It’s confusing. It changes every day. All of these conversations, accusations, and rhetoric make consumers question the integrity of experts, retailers and farmers. And, why wouldn’t it?

The Sexy Food Messaging Chipotle Effect


Chipotle claims they have “Food with Integrity”. What they fail to mention, is that the integrity they talk about happens when it’s convenient, and when it’s profitable for them. From a business perspective – there’s nothing wrong with that. However, they don’t talk about what’s really going on. It’s a dangerous campaign that contributes to consumers not trusting the message of where and how the ingredients in their burritos are produced. Fortunately, consumers and producers have a voice. They asked some questions, provided proof and now Chipotle’s sexy food source messaging integrity has come into question. More recently, they are under-fire due to their procurement of beef from Australia instead of the U.S.

The Is It Really Gluten-Free Effect

A few weeks ago, there was a thread on Facebook regarding gluten-free oats. It started as a “gluten-free is just a hoax and dumb trend” type of discussion. Then, a grain producer spoke up saying it was not financially feasible to produce 100% gluten-free oats in a typical operation, and he was confident that even if a producer claimed that he had 100% gluten-free oats, there were probably some disinfecting short cuts that occurred. This upset a mother, who has a gluten-free house due to actual medical reasons. It was proof enough for her to be leery of growers and messaging. Her take-away was, what else are farmers hiding? It had nothing to do with her gluten-free choice. It had to do with integrity.



Farmers and Integrity

Farmers take a massive amount of pride providing safe and plentiful food. If there is a short-cut on the farm like mixing some seed to finish a field, using an off label input application, filling a heavy truck, using a planter that’s not as clean as it should be because the rain is coming and there just isn’t time – it all seems small and justified and has been done 100 times before. The farmer sees the big picture, and understands the risks, most of which are extremely minimal. However, consumers don’t know that. They don’t understand why these thing happen, they don’t understand the consequences and it’s scary to them. And as farmers, we need to respect that.

Telling our own story, authentically. Showing what we really do, what we really have, and how we really work.

Above, is our booth at the United Fresh Produce Show in Chicago this past month. Telling our own story, about what we really do, who we really are, what we really have, and how we really work.

Consumers not only see through the short cuts and questionable messages and labels, but they are now in the business to call out producers and companies who waver in the slightest. Consumers don’t care about the impact of the farm, of the retailer or the restaurant if they find out that they’re being deceived.

Trusting The System

Here is Hawkinsville, GA as well as every load we deliver on every farm goes through a vigorous Quality Control check. It's our final way to make sure we're sending customers what we're telling them we're sending them.

In Hawkinsville, GA as well as every load we deliver, on every farm, goes through a vigorous Quality Control check. It’s our final way to make sure we’re sending customers what we’re telling them we’re sending them.

It’s not that a production practice or food choice is better or worse. It’s about being open and honest – and doing it with 100% integrity. It’s not always easy – the sale might be missed, the days might be long, some yield may be lost, the margin might be down and customers might be upset. With that said, it’s much easier to sleep at night when you know you did the right thing. It’s much easier to look in your customers eyes, and in the consumers face when you explain the real process and real reasoning of how your product was produced – even if it’s not perfect. Honesty is always more important than perfection when it comes to food information.

You also can be at ease when these smart and ambitious consumers – who have a copious amount of information (some of it is questionable at best) at their finger-tips can no longer poke holes through your claims. Eventually, with some hard work and complete diligence and transparency on our part, consumers might actually start to trust the system.

At the end of the day, you say what it is, and it IS what it IS.

Above is in Live Oak, FL.  There are many moving parts. However, what we put in that truck, is exactly what we say is in that truck - grown exactly how we said it was.

Above is in Live Oak, FL.
There are many moving parts. However, what we put in that truck, is exactly what we say is in that truck – grown exactly how we said it was.

Leave a comment  |
Posted in: Culture, General Black Gold
Tags: , , ,

Keep Swimming, Keep Farming

Is it possible to just stop swimming? If you do just stop swimming, you’re probably by land, or in shallow water. If there is no land, and only deep water, only one thing can happen if you stop swimming. You have no choice, but to keep swimming.

Sometimes we have to remind ourselves to keep swimming. We also have no choice. We can’t freak out and complain or make excuses and just stop. We know we’re not even close to safety – or in our case, completing the season. We need to buckle down, keep calm, and just. keep. swimming. We need to just keep farming.



Snow in the late spring is a possibility, and this year, a reality. We could, and did get several inches of rain when we have diggers in the field during harvest. We could and will have unexpected orders from a customer due to unforeseen circumstances. We could, and are just about done plating, but will get hit by a huge storm. We could be, and are, dog tired, exhausted and just completely burnt out – but we need to get those loads out at a particular time in a certain way – so we do it. We keep farming. We don’t have shallow water to save us.

We’re swimming all over the place. Some things are in our control, some things aren’t. What we do have control over, is that we just keep swimming.

Pearsall, TX – Harvest is continuing for both chips and red potatoes. The crop is about 1/4 harvested, so there’s still a ways to go.

Live Oak, FL – Harvest is underway here as well. There were some rain issues, but they kept digging and got the loads out. There should be good weather the next couple of days to help with the continued harvest.

Sometimes it's not easy - but even in the rain, if at all possible, they keep on digging.

Even in the rain, if at all possible, they keep on digging.

Hawkinsville, GA – There is great growing weather in Georgia. Irrigation is running on both potatoes and corn. Soybeans are also being planted. The harvest kick-off meeting happened early this week, and everything is ready to go!

Delhi, LA – Field work such as disking, chiseling, and bedding are all happening  to get ready to plant sweet potato slips soon.

Plant beds will soon be ready to be transplanted.

Sweet potato plant beds will soon be ready to be transplanted.

Arbyrd, MO – The crop is bulking with good vines so far. Plants are in full bloom with some tuber initiation. The sweet potato slips should arrive shortly as well for planting. There is a lot of action at the farm in Arbyrd.

The red crop is progressing and will be ready to harvest in about 4 weeks.

The red crop is progressing and will be ready to harvest in about 4 weeks.

Columbia, NC –  The potatoes are being taken care of with some fungicide and herbicide when and where necessary. The grading shed is about ready to go, and the harvesters are also freshly painted and set.

A beautiful chip field in Columbia planted about 2 months ago.

A beautiful chip field in Columbia planted about 2 months ago.

Charleston, MO – The crop is coming along in Charleston. Sweet potato ground is being bedded, the wash line is being put together and the new storage building is being worked on. The corn is up and soybeans will be planted tomorrow.

Rhodesdale, MD – There is excellent growing weather here. The crop is looking good this early. Irrigation is running and the plants about about 12″ – 14″ high. Corn is also being planted this week.

Winamac, IN – Red potato planting is complete, and chip planting should be wrapping up this week! It all depends on the storm that’s supposed to hit if it’ll get done!

Chip potatoes - 30 days after planting.

Chip potatoes – 30 days after planting.

Sturgis, MI – Planting before the storm is the focus in Michigan. The early Atlantics (a chip variety) are up, and the new crop is coming along.

Red River Valley – This will be a late planting season in the Valley. As soon as it’s dry, there seems to be more rain. The forecast looks promising for the next week. Planting will be double-time to try to manage the schedule.

Swimming is different than going for a run, or bike ride. You literally cannot stop. You can’t take a break until your safe. You can’t finish it later. You have to keep at it – regardless if the water is cold, if fish are biting your toes, or if you think your body can’t take it. You just keep swimming.

We can’t take a break either – until we have all of the potatoes in and then out of the ground. We have to keep farming when the weather is bad, when we’ve come across less than stellar conditions, when we think our bodies can’t take it, when our families haven’t seen us for a few days in daylight, and every other challenge along the way. We have no choice – we just keep farming.

Thanks Dory for the great advise.


Leave a comment  |
Posted in: Harvest, Planting
Tags: , , , , ,

Locally Grown

Wouldn’t it be great to live in a world where all of your food is grown right by where you live? Food grown locally is a great option, however, it’s not always possible at all times at all places with all foods. Unfortunately, food is not able to be grown fresh, everywhere, 12 month out of the year. Therefore, produce has to be shipped, stored and use innovative packing technology to ensure that it is available, fresh, and safe, everywhere, at any time. There are times, however, when food is fresh and local – and we’re excited to be a small part in the locally grown movement.

What is Local?

So, what really is local? Is it when it’s grown within the state boundaries? Is it within 500 miles? 200 miles? Is it in a specific geographic region? From what we’ve experienced, there is not one standard by which all companies, consumers and producers follow – however, we all agree that the more local, the better.

Locally grown food production does a lot of things. Mostly, from an environmental and economic sustainability perspective, it reduces “food miles”, which is the transportation it takes to move food across the country. To reduce those miles, saves those dollars and is much more environmentally sustainable. Locally grown food also is socially sustainable as it keeps the money and jobs in the local community – which is always a benefit, especially in smaller, agricultural communities. Locally grown food is also fresh, it has been handled fewer times, and the thought of eating something that grew in your backyard (or a state over, or 300  miles away) makes it just taste better.

We are a farm with 11 production areas, and an office in North Dakota. However, that doesn’t prevent us from growing locally as much as we can. We can’t do locally grown all the time. Here’s what we’re doing…locally.

Pearsall, TX – Harvest is underway in the chip and red fields  –  Here is where we currently have locally grown potatoes and are excited to expand the offerings when other locations start harvest!

Special bags so people know where their food is grown.

Special bags so people know where their food is grown.

Live Oak, FL – Harvest is just starting slowly in Florida. Chips should be going full steam in the next few days and reds shortly behind them.

Hawkinsville, GA – This crop is a little later than we’d like it to be, but nothing that we can’t handle. The crop is progressing, and the team is ready!

Arbyrd, MO – The weather hasn’t been exactly perfect in this area. There should be a much needed dry spell in a few days so the potatoes can catch up. Harvest preparations are in full gear with equipment checks and yield sampling taking place daily.

Beautiful chip field in bloom in Arbyrd. Complete row closure is expected by the end of the week.

Beautiful chip field in bloom in Arbyrd. Complete row closure is expected by the end of the week.

Delhi, LA - It’s full speed ahead in Delhi. In the fields, they are removing plastic and getting slips ready for planting in a few weeks.

Columbia, NC – The potatoes aren’t quite 2″ in diameter in NC. Everything is looking great. With some hot and dry weather along with proper care, this should be an amazing crop.

Chip potato plant in full bloom, 69 days after planting.

Chip potato plant in full bloom, 69 days after planting.

Charleston, MO – Warm weather and rain has been ideal for the Charleston crop. Harvester maintenance and repairs continue and the storage building construction is ongoing for the upcoming storage crop.

Rhodesdale, MD – Tuber initiation hit Rhodesdale last week. The late planted fields should start to emerge shortly as well. Crop progression is on schedule.

Early Atlantics (a chip variety) in Maryland.

Early Atlantics (a chip variety) in Maryland.

Winamac, IN – Hooking and emerging is happening through the production area in IN with both the chip and red crops.

Red River Valley – The seed has been cut, now the ground just has to dry out in order to plant. Everything is at a relative stand still until the weather warms up and it stays dry.

Grand Forks, ND – With harvest starting up, the Grand Forks office is in all out support mode. The transportation team is ensuring that there are trucks for each load, the sales team is making sure customers know what is happening, and everyone is doing their part to keep this operation going.



Not everything we do is local, but that’s okay because that’s reality. Not everything people eat is local, and that’s okay, because that’s reality. However, we’ve managed to find a way to be a small part of the ginormous food system and keep what we do as local as possible – red potatoes, seasonally, locally, where and when we can.




Leave a comment  |
Posted in: Black Gold Farms in the news, Harvest
Tags: , , , , , ,