St. Johns Farmers Market

Split River Growers Interview

Gentiana Loeffler:  How many years have you been farming?

Split River Growers:  Split River Growers was born on October 1st 2010, so we’ve been at it for about 10 months now.

GL:  How/why did you get into farming?

SRG:  In one way or another, we feel like both our lives had been leading towards doing it for quite some time. We also had an ever growing list of questions about produce quality, safety and sustainability that no one ever seemed to have the answers to.  So attempting to opt out of that macro-food system as much as we could, by growing as much of our own as we could, seemed like the best way to find the answers we were looking for.  Or, more accurately, eliminate the questions.

GL:  What were some of the barriers to farming or struggles that you had to address or continue to address?

SRG:  Pessimism first and foremost!  It is and will continue to be a good news/bad news situation every single new day in the fields.  If you don’t reject pessimism as a state of being then total apathy won’t be far behind. Endurance is a close second.  To work through the rain, pain, hail and heat. To have the courage to stick with it long enough to find out what you are truly capable of, and if you do, there is an opportunity to become the most human version of yourself, it is a beautiful thing.

GL:  What was your experience like last year and/or what did you learn?

SRG:  It is, quite simply, the best thing we’ve ever done with our lives.  Organic farming is a perfect machine, a perfect daily exercise of mind and body.  Everything we’ve ever learned, along with every bit of wisdom ever heard is being applied on a daily basis.  The best bit of advice we ever got was to do things once; because it will take everything you got and beg for more.

GL:  What are your plans for the future?

SRG:  This is our dream, we will continue to try and fulfill it one day at a time.  We would like to get to a point where farming can be our sole source of income.  Each new season will be about adding systems and encouraging growth through self-sufficiency.  Long winter evenings are the perfect time to study up on what additions to our current model may be the most beneficial.

GL:  Plus, what is one of your favorite things that you bring to market?

SRG:  Hands down, tomatoes! They are one of the most fulfilling things to grow and people get so excited to see them at market.

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So Cold Shaved Ice: Nostalgia and Responsibility

While I was growing up in Southeast Texas, it was necessary to find ways to cool off during all of the 100-plus degree days throughout our, seemingly, 10-month-long summers. As far back as I can remember, a cup full of flavored ice was always my favorite way. Actually, it could be raining and cold outside and Iʼd still bug my aunt (who owned an ice crusher) to turn it on and make some sno cones. She would donate its use to church fairs, little league games, and family gatherings, so I was always excited when I knew that machine would be there. I vividly remember waiting in line with grape flavored Big League Chew in the back pocket of my baseball pants, a couple of dollars that my mom had given me in-hand, just waiting to order a blue coconut sno cone after every little league game I played. That paper cone with blue drink puddled at the bottom of a ball of crunchy ice made me so happy.

As I grew older I discovered something way more amazing than sno cones. That discovery was shaved ice! So much softer. So much tastier. Every cold bite had flavor. I wasnʼt even afraid to sip out of the straw because the syrup wouldnʼt just disappear and leave me with a hard, lightly-flavored, chunk of ice. It was heaven in a cup.

When I left Texas for much cooler climates, my access to the treat of shaved ice lessened dramatically. For the last six years I have resided in Portland. Those six years have been spent searching for shaved ice (ok not really all of them, but a lot of them). When I found it, I realized that I didnʼt enjoy having to go to once-a-year events and spend outrageous amounts of money to enjoy this simple treat. I decided to see what I could do to make it a more reasonable situation. That meant buying a machine. That means sharing the experience.

As business plans developed, I knew that I wanted to take a responsible approach to developing a small business. My awareness of the benefits that come with the use of renewable energy worldwide made it a no-brainer as to how I wanted to get my electricity. I also happened to know of a sugar company that only uses beets grown in the Northwest for their granulated product. Then and there, the worldʼs first (as far as i know) sustainable and solar-powered shaved ice business was born.

My favorite thing about being able to take So Cold Shaved Ice to St. Johns Farmers Market is that I get to experience, from the other side, the smiles and amazement that something as simple as shaved ice brings to peopleʼs faces. When Iʼm there, people tell me about the memories of the first time they ever experienced shaved ice. They tell me about their vacation to Hawaii. They tell me about the little lady who lived down the street that would fire up the machine if they ever came over on a hot day (just like my aunt). A lot of kids have gotten their first taste of shaved ice right in front of that blue tent. They usually smile and want more. It didnʼt take long before I realized that its not just the kids smiling. Itʼs everyone.

Oh, and because I can eat a few while Iʼm there too.

Patrick Soto
So Cold Shaved Ice