USW 2017/18 Officers (L to R): Jason Scott, Past Chairman and a farmer from Trappe, MD; Mike Miller, Chairman and farmer from Ritzville, WA; Chris Kolstad, Vice Chairman and a farmer from Ledger, MT; and Doug Goyings, Secretary-Treasurer and a farmer from Paulding, OH.
February 16, 2018
WASHINGTON, DC — The U.S. Wheat Associates (USW) board of directors elected new officers for the 2018/19 (July to June) fiscal year at their meeting Feb. 10, 2018, in Washington, D.C. The board elected Darren Padget of Grass Valley, Ore., as Secretary-Treasurer; current Secretary-Treasurer Doug Goyings of Paulding, Ohio, as Vice Chairman; and current Vice Chairman Chris Kolstad of Ledger, Mont., as Chairman. These farmers will begin their new leadership roles at the USW board meeting in June 2018 in Seattle, Wash., when current Chairman Mike Miller of Ritzville, Wash., will become Past Chairman. USW is the export market development organization for the U.S. wheat industry.
Darren Padget is a fourth generation farmer in Oregon’s Sherman County, with a dryland wheat and summer fallow rotation currently producing registered and certified seed on 3,400 acres annually. Previously, Padget held positions on the Oregon Wheat Growers League board of directors and executive committee for seven years, serving as president in 2010. He chaired the Research and Technology Committee for the National Association of Wheat Growers (NAWG) and also served on the Mid-Columbia Producers board of directors, for which he was an officer for 10 years.
“Oregon exports 80 to 90 percent of its wheat, so I’ve always been interested in what is going on when our wheat leaves the country. I first served on a local cooperative board of directors for 13 years and learned about the importance of wheat quality, the mechanics of how the grain moves and what the customers want,” said Padget. “My farm is two hours from Portland, so I tend to get some overseas visitors, and that is what started my interest in serving as an Oregon wheat commissioner.”
A few years ago, Padget represented wheat farmers on USW’s annual Crop Quality Seminar tour in Asia and it was that experience that motivated him to become more involved with USW and eventually want to serve on the officer team.
“Seven countries in 20 days gave me a pretty good overview of U.S. wheat overseas. I met the millers, and bakers, and while I’ve always been involved on the cooperative and political side [of the wheat industry], this really came full circle for me; and to see what the [USW] staff has done on behalf of the U.S. wheat farmer to sell a bushel of wheat was very impressive,” said Padget. “That was my ‘a-ha moment.’ When I got back I thought, wow, this is a big deal and something I’d like to be a part of and contribute to.”
Padget said the support from his family – including his parents who still live on the farm – and help from his son, who came back to the farm full-time, helped give him the time to pursue this opportunity.
“The more I learn about it [USW], the more impressed I am, so I wanted to dedicate my time to serve on this board,” said Padget.
Doug Goyings’ family has been farming in northwestern Ohio since 1884. Together with his wife Diane, son Jeremy, daughter-in-law Jessica and his twin grandsons, Goyings grows soft red winter (SRW) and has hosted numerous trade teams on their farm. With more than 35 years of experience representing wheat and Ohio agriculture, Goyings has been a member of the USW board while serving as a director for the Ohio Small Grains Checkoff Board since 2009 and is a past chairman of the USW Long-Range Planning Committee. He is also a past-president of his local Farm Bureau and previously sat on the board of directors for the Ohio Veal Growers Inc., Creston Veal, Inc., and Paulding Landmark, Inc.
Chris Kolstad’s family farm is located in Montana’s “Golden Triangle” region. He and his wife Vicki have four children, including their son Cary who is a partner in their operation and the fifth generation of their family to farm. Kolstad grows hard red winter (HRW) wheat, dark northern spring wheat and durum, barley and dry peas. As a commissioner of the Montana Wheat and Barley Committee, Kolstad has represented his state on the USW board since 2012. He is also an active member of the Montana Grain Growers Association and Montana Farm Bureau. His community leadership includes serving on his local school board, as treasurer for his family’s church and has been a regular blood donor since 1972.
Mike Miller is a fourth generation farmer who operates a dryland wheat farm and grows multiple crops on a separate, irrigated farm in east central Washington. He has served on many local, state and national boards, including the Washington Grain Commission and r as a USW director representing Washington. Miller is also very active in supporting wheat research and development. He and his wife, Marci, have three children.
USW’s mission is to “develop, maintain, and expand international markets to enhance the profitability of U.S. wheat producers and their customers.” USW activities in more than 100 countries are made possible through producer checkoff dollars managed by 17 state wheat commissions and cost-share funding provided by USDA/Foreign Agricultural Service. USW maintains 16 offices strategically located around the world to help wheat buyers, millers, bakers, wheat food processors and government officials understand the quality, value and reliability of all six classes of U.S. wheat. For more information, visit our website at www.uswheat.org.
by Tyler Morrison
One of the benefits of cooking for yourself is being witnessed to transformations of the products you work with. Take milk, for example. By itself, milk can seem a little underwhelming. Sure, the virtue of nostalgia is to never let us see milk as anything but a wholesome and healthy part of the all-American's diet. When incorporated into recipes for cooking, however, some technique or other is usually applied to alter the milk into an elevated version of itself. Cheeses, creams, and butters are all excellent examples of this. One transformation, in particular, is criminally under-represented in American kitchens. I speak of course, of clotted cream.
Clotted cream (sometimes called scalded, clouted, Devonshire or Cornish cream) is a thick cream made by indirectly heating full-cream cow's milk using steam or a water bath and then leaving it in shallow pans to cool slowly. During this time, the cream content rises to the surface and forms "clots" or "clouts."
Like most ancient food products, historians argue over the absolute origin, with dairy farms in southwest England often being shown favor. The current largest commercial producer in the UK is Rodda's at Scorrier, Redruth, Cornwall, which can produce up to 25 tonnes (25,000 kg; 55,000 lb) of clotted cream a day. In 1998 the term Cornish clotted cream became a Protected Designation of Origin (PDO) by European Union directive, as long as the milk is produced in Cornwall and the minimum fat content is 55%.
For some frame of reference, most bries contain somewhere between 60-75% fat. (Although the word brie does get bandied about a little too liberally these days, but, that’s for another time.)
Clotted cream also has a fascinating history and a wide cultural reach. In the cuisines of countries such as Turkey, Iran, and Afghanistan, local people make a rich clotted cream called kaymak from water buffalo milk. Cows' milk and cream are also used to produce a version which is a little less rich. Production in this area of the world dates back to the 16th century at least: in 1573 a decree was issued to women of the Ottoman Empire, forbidding them to enter shops selling kaymak as these establishments had become known as trysting places! Yes, your eyes are serving you correctly.
British clotted cream, in particular, has a long and intriguing history. It has been suggested by food writers such as Alan Davidson that the arrival of Phoenician traders to Cornwall around 2000 years ago may have introduced the tradition. The cream’s association with the dairy farming region of the West Country is also well-established, with recipes for “clouted” cream in local cookbook collections dating back several centuries. But clotted cream was also very popular in other counties. Lady Elinor Fettiplace, the Elizabethan mistress of an Oxfordshire manor house, recorded her method for clotting cream in her household book. She made it from the top of the morning’s milk, alternately cooled, heated, “dripped” with fresh cream, heated again and then left to stand overnight. Cinnamon and mace were sometimes used to flavor it, although the cooking instructions may lead to questionable safety practices.
"Take two Gallons more or less of new milk, set it upon a clear fire; when it is ready to boil, put in a quart of sweet cream, and take off the fire, and strain it through a hair sieve into earthen pans; let it stand two days and two nights; then take it off with a skimmer; strew sugar on the cream, and serve it to the Table."
Now, I am all for playing fast and loose with regulatory agency-approved temperatures and durations, but I went ahead and updated the recipe for minimal risk of turning a loved one into "patient zero."
Most modern ovens go down as low as 175-180 F., which is ideal for this technique. 200 F. will work, but maybe check after 10 hours, and see how things look. The other huge factor here is the cream. Be sure to get the best you can. It should be from grass-fed cows and have a fat content of between 36-40%. Kalispell Creamery can often be found in your local grocer and is an excellent choice.
Avoid anything that says “Ultra-Pasteurized,” since it’s been heat-treated, and you’ll not get the same results. Other than this taking a day or two, the technique could not be easier, and I wouldn't be exaggerating to say it’s one of the most amazing things ever. I really do hope you give this a try soon. Enjoy!
4 cups heavy cream
8 x 8-inch glass or ceramic baking dish
- Bake at 175-180 F. for 12 hours. Chill overnight before separating the “clots.” Use the reserved liquid for baking biscuits.
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