Summer 2019

Northwest Farm Credit: Rural, Real Estate, Operating Loans; Farm Loans; Country Home Loans; Lot Loans; Equipment Financing; Young and Beginning Producers; Crop Insurance; Business Management Education; Property Appraisals

Issue link: http://digital.nexsitepublishing.com/i/1155824

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your way around the food industry. Amy's experience and contacts in the high-end restaurant business are paying off. "Trust is the key to build lasting relationships," she says. "The quality of our product is our brand and guarantee. We unconditionally stand behind the salmon we deliver. The chefs we work with want to know where and how the fish was caught, because sustainability is important to them and their customers. Greg and I have a good, true story to tell about our fishery that backs our sustainability claim. When you're passionate about what you do, and have the facts to back it up, people are excited to buy from you." exactly the type of producers we want to work with and stretch for. Given their knowledge and experience, we were able to make an exception and expand our underwriting standards with the AgVision program." "Greg has always worked as a shipwright in the off-season from fishing," says Amy. "I worked in restaurants. We might not look great on paper, but the team at Farm Credit under- stands people like us with a different way of living. We've always worked hard, just not at nine-to-five jobs." When it comes to selling fish from "boat to chef," Seattle is a prime market. This bustling city of 3.5 million people (not including tourists) is well known for its fine seafood and top restaurants. Here, chefs are rock stars. For small producers to break into this market, building relationships is essential. You need to have a great product, tell a unique story and know summer 2019 10 In May and June, Amy and Greg troll for King and Coho Salmon off the coast of Washington before they head to Sitka, Alaska, where they'll fish through September or early October. Amy shows the fishing route to Northwest FCS Relationship Manager Brett Cheney. Brett grew up on a family farm in Idaho where he still helps out with sugar beet harvest. Amy delivers fresh-caught salmon to chef Kevin Davis, owner of Blueacre Seafood in downtown Seattle.

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