Our Story

1895 Inception: St, Paul, Willamette Valley, Oregon

Nick Gooding is the first Gooding to grow hops, also documented in Oregonian in 1895 where the first hop contract was published, this was the legal practice at the time.


By late 20’s the demand for hops had declined to where J.R. Gooding (Pud) stopped growing. He drove truck for Shell Oil until prohibition was lifted, then moved back and began growing hops again.

J.R. Gooding (Pud) mechanized baling with a tractor he developed which baled much faster than the screw-type balers.


J.R. Gooding (Pud) originally came through Idaho with Mike’s grandmother. They had gone through Caldwell then and she spoke of how nice it was that the Caldwell Boulevard was so shaded by all the trees. He commented on how ideal a hop growing environment this was.


"Pud" returns to southwest Idaho and the rest of the family joined by 1945. He built the dryer and planted hops.


First year of growing in Idaho - No spraying took place. Hops were picked by hand. At this time there were 11 acres and 2 varieties (Clusters and Fuggles).


Harvested with 2 portables machines. This is the first year spraying was used for bugs. Used a water-only steam sprayer.


Built horizontal Dauenhauer picker same year as Obendorfs. Sprayed with boiled extracts of eucalyptus bark.


Alvin Smallwood, age 16, starts working part time hanging hop sacks.


Heptaclor, a newly-developed insecticide is used for first time along with several other growers. It hadn’t been tested thoroughly and killed all the hops, nearly ending the industry in Idaho.


Fred Gooding returned from college and began working on the farm, which had now expanded to 64 acres.


Acquired 108 acres of land that was Heptaclor-free to continue. There are contaminated fields to this day which can’t be planted in because the hops will not grow. Also picked hops for Schlottmans during the 60’s. Sheep were fed here for Stewart Batt during the winter through the 1960’s. Produced a hundred tons of hay for them.


Fred Gooding took over active management. Around this time, Juan Godina Sr. began working for the Gooding Family. Juan and his family were living in migrant working housing when they migrated to Idaho. Said housing was an insulated box car. His children, grandchildren and great grandchildren continued to work for the farm over the next sixty years.


Mike Gooding returns to the farm from college and started a large expansion to 750 acres.


Mike took over active management & joined the Idaho Hop Commission.


Acreage plummets to 112 due to oversupply during the previous 6 years.


Out of 1500 acres total only 190 were hops. The rest were row crops.


Mike was elected chairman of the Idaho Hop Commission.


Mike is the first in Idaho hop grower to mark out a hop field using GPS.


For his dedication to the hop industry in Idaho, Mike is ordained a Knight of the Order of the Hops, a prestigious recognition by industry peers internationally for lifelong dedication and development of humulus lupulus (hop). It is voted on by the hop growers of America and ratified by the International Hop Congress. Mike’s father received the same honor as Mike, and his grandfather received a similar title for his pioneering work in baling techniques in the 1930’s.


Diane Gooding returns to the farm.


Diane Gooding takes over active management on the farm.


Craft beer added some flavor to the farm, Mike and Diane added new varieties and began to diversify the business.


Michelle Gooding returns to the farm.


First hop farm in Southwest Idaho to become Global GAP certified. Launched a 25% increase in harvesting capacity.


Solar power is installed on the dryer roof and new shop offsetting 40% of power usage.


Andrea Gooding returns to the farm - marking the first time all three sisters have been working on the farm together since 2002.


The family goes back to growing hops in Oregon (eastside), planting the first organic hops ever in production at Gooding Farms.

Red Top Market opens for business providing food to the community following the Covid-19 pandemic. The farm shifts focus to regenerative agriculture: chickens, sheep, cattle and multi-species cover crops are found in rotations throughout the farm.

Hops, oats, hay, beans and the employee garden are grown.