December 2022 Badger Common'Tater

8 BADGER COMMON’TATER INTERVIEW:

WPVGA Board of Directors:

President: Alex Okray

Vice President: Randy Fleishauer

Secretary: Bill Guenthner

Treasurer: Mike Carter

Directors: John Bustamante, Wendy Dykstra, Josh Knights, Charlie Mattek & J.D. Schroeder

Wisconsin Potato Industry Board: President: Heidi Alsum-Randall

Vice President: Andy Diercks Secretary: Bill Wysocki

Treasurer: Keith Wolter Directors: John Bobek, John Fenske, Jim Okray, Eric Schroeder & Tom Wild

WPVGA Associate Division Board of Directors:

President: Julie Cartwright

Vice President: Matt Selenske Secretary: Sally Suprise

Mission

Treasurer: Paul Salm Directors: Andrew Curran, Morgan Forbush, Ethan Olson & Andy Verhasselt

Wisconsin Seed Potato Improvement Association Board of Directors: President: Roy Gallenberg Vice President: Matt Mattek Secretary/Treasurer: Andy Schroeder Directors: Charlie Husnick & Jeff Suchon

Wisconsin Potato Growers

Auxiliary Board of Directors: President: Brittany Bula Vice President: Datonn Hanke Secretary/Treasurer: Heidi Schleicher Directors: Erin Baginski, Misti Ward, Becky Wysocki & Devin Zarda

Mission Statement of the WPVGA Associate Division: To work in partnership with the WPVGA as product and service providers to promote mutual industry viability by integrating technology and information resources.

Badger Common’Tater is published monthly at

WPVGA Staff Executive Director: Tamas Houlihan Managing Editor: Joe Kertzman Director of Promotions & Consumer Education: Dana Rady Financial Officer: Karen Rasmussen Executive Assistant: Julie Braun Program Assistant: Jane Guillen

WPVGA

623-7683

(715)

MARK YOUR Calendar

JANUARY 2023

2-3 POTATOES USA WINTER MEETING

Gaylord Rockies Aurora, CO

4-5 2023 POTATO EXPO

Gaylord Rockies Aurora, CO

FEBRUARY

1 63rd WSPIA ANNUAL MEETING

North Star Lanes Antigo, WI

7-9 2023 GROWER EDUCATION

& INDUSTRY SHOW

CONFERENCE

Holiday Inn & Convention Center Stevens Point, WI

16-17 INTERNATIONAL CROP EXPO

Alerus Center Grand Forks, ND

22-3/3 2023 POTATO INDUSTRY LEADERSHIP INSTITUTE State of New York, and Washington, D.C.

27-3/3 2023 NPC WASHINGTON SUMMIT

Washington Marriott at Metro Center Washington, D.C.

Planting Ideas

It figures I’d have a notebook in hand when my picture was taken, along with Nick Somers of Plover River Farms (left) and Wayne Solinsky (right) of Jay-Mar, Inc., at the 2022 Spud Bowl in Stevens Point, Wisconsin. I’ve been busy attending trade shows and events, visiting potato farms, packing sheds and brokerages, and having meetings.

Even though the University of Wisconsin (UW)-Stevens Point Pointers football team lost 55-0 to UW-Stout, the 36th Annual Spud Bowl was a resounding success. French fries and baked potatoes warmed enthusiastic football fans thanks to volunteers, sponsors, and donations. Hamerski Farms donated 560 baked potatoes, McCain Foods supplied 1,300 servings of French fries and Chippewa Valley Bean provided chili topping for potatoes. See full coverage of the Spud Bowl in this issue’s “Marketplace.”

MARCH

13-15 POTATOES USA ANNUAL MEETING Denver, CO

28-30 61ST WPS FARM SHOW

Experimental Aircraft Association Grounds Oshkosh, WI

There are so many photos of the 3rd Annual Sporting Clays Shoot in the “Eyes on Associates” column herein, you’ll feel like you were at the event (if you weren’t). The Associate Division of the Wisconsin Potato & Vegetable Growers Association (WPVGA) continued its winning streak with a successful and enjoyable fundraiser at the Wausau Skeet & Trap Club.

APRIL

18-20 UNITED FRESH CONVENTION & EXPO

San Diego Convention Center San Diego, CA

JUNE

16 WSPIA SPUD SEED CLASSIC GOLF OUTING

Bass Lake Golf Course Deerbrook, WI

JULY

12 2023 ASSOC. DIV. PUTT-TATO OPEN GOLF OUTING

Bullseye Golf Club Wisconsin Rapids, WI

18-20 2023 WISCONSIN FARM TECHNOLOGY DAYS

Badger Steam and Gas Engine Club Grounds Baraboo, WI

The Potatoes USA marketing team visited the state, November 9-10, toured the Alsum Farms & Produce offices and packing shed, the RPE, LLC offices, and Wysocki Family of Companies chip plant and laboratory, and the Bushmans’ Inc. offices, and held a Wisconsin Workshop, all in one trip. See “Potatoes USA News” in this issue for full coverage of the eventful visit.

In my own trip to Orlando, Florida, for the International Fresh Produce Association (IFPA) Global Produce & Floral Show, I not only met plenty of industry professionals with editorial insights and potential advertising opportunities, but also saw several WPVGA members and company reps there. A couple weeks prior to that show, WPVGA Executive Director Tamas Houlihan attended the Wisconsin Grocers Association Innovation Expo, in Appleton, to meet and greet retailers and distributors, and represent and promote Wisconsin potato and vegetable growers. The “Now News” column in this issue has full coverage of both events.

The December issue of the Badger Common’Tater not only looks back at 2022, but also forward to the 2023 growing season. Enjoy!

Please email me with your thoughts and questions. If you wish to be notified when our free online magazine is available monthly, here is the subscriber link: http://wisconsinpotatoes.com/blog-news/subscribe.

Joe Kertzman Managing Editor jkertzman@wisconsinpotatoes.com

Interview BRYAN HENNINGER

By Joe Kertzman, managing editor, Badger Common’Tater

NAME: Bryan Henninger

TITLE: President & CEO

COMPANY: Ag World Support Systems LLC

LOCATION: Moses Lake, WA

HOMETOWN: Moses Lake

YEARS IN PRESENT POSITION: 19 PREVIOUS EMPLOYMENT: East Gates International

SCHOOLING: Bachelor of Arts in business/economics with a minor in Chinese studies from Wheaton College ACTIVITIES/ORGANIZATIONS: Elder at Moses Lake Presbyterian church; REACT Services Board treasurer; and C12 founding member of the Inland Northwest Group

AWARDS/HONORS: Served as student body president at Wheaton College

FAMILY: Married for 26 years to Nancy (high school sweetheart); five children, ages 9-21; one chocolate Labrador Retriever (Dakota); and usually at least one or more cats

HOBBIES: Basketball, travel, spending time with family, and real estate

of a businessman,” relates Bryan Henninger, president and CEO of Ag World Support Systems of Moses Lake, Washington.

Family owned since 1997, Ag World Support Systems was founded by Bryan’s dad, Warren Henninger, to meet an industry need for an independent, third-party inspection company.

“The inspection services provided by the state or processer would sometimes be inconsistent,” Bryan explains, “and they couldn’t adapt quickly to customer needs.”

“This company could represent the grower and processor and treat both sides fairly,” he adds. “Not burdened by bureaucracy, Ag World Support Systems could pivot and do things in a quick manner.”

Focused on agricultural commodity inspections, sampling and analysis, Ag World Support Systems works with growers and processors to ensure a fair exchange based on the grower/processor contract.

Warren’s entire life and career were spent working in the potato industry,

in Idaho and Oregon before moving to Washington.

After graduate school, he went to work as a county agent for onions and potatoes, then was hired by Simplot and later Carnation, where he eventually became a regional manager. Carnation was bought out by Nestle, then Simplot.

MCDONALD’S FRENCH FRIES

One of Warren’s career highlights was taking the first seed potatoes to China for McDonald’s French fries.

Above: Ag World Support Systems President and CEO Bryan Henninger, shown in his office, says that the family-owned business was founded by his dad, Warren Henninger, to meet an industry need for an independent, third-party agricultural inspection company. Bryan’s mom, Judy, pictured at center in the second photo with a young Bryan (left) and Warren (right), helped start Ag World and continues to be involved in the company, currently serving as ambassador and chaplain.

“My grandfather was a potato farmer in Pennsylvania. My father was a potato man at the core. I was more

, president and chief executive officer (CEO), Ag World Support Systems LLC

Bryan, meanwhile, spent time in Hong Kong doing an internship with McDonald’s, in 1994, then went on to study in China for a semester in Changsha.

“I was able to visit the Simplot China manufacturing plant with my father back in 1994,” he says. “I came to work for Ag World Support Systems full time in January of 1999.”

“My mom, Judy, helped Dad start Ag World and continues to be involved in the company, currently serving as ambassador and chaplain,” he says. “Just like a chaplain in the Senate or military branches, Mom serves as a resource to support our employees spiritually, mentally, and emotionally.”

“It’s hard to believe we’ve been in business 25 years,” Bryan observes, “and these last few years have been a super challenging period.”

“Not only have we dealt with COVID and all the issues related to that, but we also experienced a gaping hole in our family and business with Dad’s sudden passing in May 2020,” he states.

Tell me a bit about your dad’s history in the potato industry. Dad grew up on a potato farm in Pennsylvania. He absolutely loved everything about potatoes and growing them.

He did his undergraduate studies at Penn State in agronomy and went on to graduate school at Oregon State University.

Dad would have gone back to work on the family farm, but his father said there was not a future in potato farming in Pennsylvania and encouraged him to go out West where the future of potatoes seemed to be growing.

This was especially true with the addition of irrigation and great hot days and cool nights, which are perfect conditions for growing potatoes.

My dad’s position was being eliminated and he was given the choice of relocation into a new job outside of Moses Lake or to take

Above: Driven by the grower/processor contract, Ag World inspection services analyzes internal defects of potato, such as hollow heart and brown center, and external defects like greening and soft rot, as well as qualities like size and specific gravity. A customer-driven business, the company generates a Request For Inspection (RFI) that is derived from the grower/processor contract and clearly outlines what qualities and defects customers want Ag World inspection services to analyze.

early retirement. He opted for early retirement and then began Ag World Support Systems LLC.

Dad realized from the very beginning that getting a good team together was crucial to the success of this new venture.

What is your own background and history working for Ag World Support Systems? Being native to Washington State, I graduated from Wheaton College with a major in business/economics and a minor in Chinese studies, in 1996.

My first job at Ag World was sample supervisor during the first harvest in 1998. Having joined Ag World as corporate coordinator, I became president in 2003 and assumed the additional role of CEO in 2007.

Now a global company, Ag World provides third-party inspection services in 21 locations, seven states/ provinces, and three countries.

Why was there a need for an independent third-party agricultural inspection company, particularly in the potato industry? While working as a regional manager for Carnation/ Nestle/Simplot, Dad observed that often there was inconsistency in the grade and an inability to adapt quickly to customer needs.

He mentioned for several years how someone should privatize the industry and provide third-party inspection services. He then started Ag World Support Systems to do just that.

The company came to provide clarity between growers and processors, a higher level of service, willingness to listen, and transparency in the grade.

Ag World’s vision is to continue expanding around the world, assisting customers, both growers and processors, by providing the

best possible inspection information for grower payment and optimal processing performance.

What specific services do you provide? Inspections for payment for processed potatoes and vegetables, and additional inspections for harvestability, storability, and processability. We also provide raw lab services.

What other vegetables do services include? We provide inspections at many vegetable plants in Washington and Oregon that process corn, carrots, peas, onions, and many other vegetables.

Ag World Support Systems has inspection stations set up at processing plants, including at McCain Foods in Plover, Wisconsin. How many locations and where are the stations? We are in 21 locations, including Caldwell, Idaho; Easton, Maine; Jamestown and Grand Forks,

Above & Left: Company founder Warren Henninger is never far out of sight or mind for his wife and children. In the first image, son Bryan Henninger stands next to a tribute wall dedicated to his dad. In the second photo, from left to right, Bryan poses with Warren’s son-in-law and daughter, Adam and Melanie Finch, and wife, Judy, behind a poster board remembering and honoring the founder of Ag World Support Systems and the Ag World Golf Classic.

North Dakota; Albany and Brooks, Oregon; Moses Lake, Pasco, Quincy, and Winchester, Washington; Plover, Wisconsin; Carberry and Portage la Prairie, Manitoba, Canada; and Yinchuan, China, some with two locations each.

What types of qualities and internal or external defects are you looking for in potatoes? We inspect to the grower/processor agreedupon contract. Internal defects such as hollow heart, brown center and external defects such as green and rot are some of the attributes we look for in our inspection.

Do you consider fry quality and color, and specific gravity? Driven by the grower/processor contract, we analyze potatoes for sugar content using everything from the Munsell Fry Color Chart to AgTron and Photovolt machines—whatever our customers request.

We generate a Request For Inspection (RFI) that is derived from the grower/ processor contract and clearly outlines what our customers want us to do.

We are a customer-driven business representing both parties. We only make changes to what we are doing when both parties agree to such a change.

Are you doing hand and machine inspections? Both—we do manual inspections and use technology to provide our inspection services, whatever our customers want us to do.

Do you work mostly with processing potatoes or also fresh? Right now, all our inspections are for processed potatoes and vegetables.

Do you also check size and quality? Yes, we check size pursuant to the grower/processor contract and RFI. The inspections we perform vary from plant to plant across North America, because each processing facility has a unique contract with their grower group.

continued on pg. 12

“We

– Bryan Henninger

Do you have to follow U.S. Department of Agriculture standards? The USDA standards are a basis for a lot of contracts across North America (and around the world). We follow the direction of our customers (the growers and processors) and what is agreed upon in their contract.

Do you consider the company to be

a bridge between the growers and processors? Yes, we are a bridge between the growers and processors.

We try to ensure both sides know what is in their contracts and how it affects payment.

We provide education sessions for both growers and processors to participate in and encourage our customers to come and view the

Above: Company founder Warren Henninger is shown in the first vintage photo with his own father, Harold, who is driving the tractor during potato harvest. Warren, whose entire life and career were spent working in the potato industry, kneels in a potato field in the second image.

inspection process in person.

Do most growers have incentives in their contracts for quality, and thus, get paid more for quality? Yes, the agreed-to contract between the grower and processor specifies how the payment will be made based on quality.

Most contracts have incentive and decentive clauses based upon certain quality attributes; this leads to growers being paid more or less for their product.

Our job is to make sure inspections are done correctly in coordination with their contract and ensure proper payment is made.

We also help educate both sides as to how their agreement works and what growers could do to improve their results and deliver a product the processor most desires.

MERRY CHRISTMAS

“I bring you good tidings of great joy…, unto you is born this day in the city of David a Savior, which is Christ the Lord.” (Luke 2:10-11, KJV)

With worldwide instant communications, it seems we often go from one type of calamity to another. Each day may bring us a new crisis, or a new disaster about to befall us. And, why is it that these all seem to be imminent, and in need of being fixed by us, right now? As a matter of fact, these things happen with such regularity, that it’s become difficult for us to tell the real from the surreal. Daily we are inundated with the latest dire headlines about politics, the climate, lack of this or that, failure or deceit by the “left,” the “right,” or anybody in between. There is no end of our vitriol, finger-pointing, and blame to go around for what’s wrong in our world.

We live in an era where all of this is so “ordinary” now, and we are so hungry for answers and solutions, that we may miss the fact that there are other “ordinary” things happening which are of far greater importance. We’ve become so inundated by what’s wrong, it’s easy to miss the extraordinary good things that often lie within the ordinary. The extraordinary may not get headlines, may not capture our attention, or passionately move us, because it lies hidden in the ordinary.

In the Bible, Luke’s version of his account of the birth of Jesus, is in chapter 2 of his book. Often we may not pay much attention to Luke 2:1-7, perhaps because it all seems so “ordinary.” An ordinary couple, must follow the stipulations of an ordinary decree, from an ordinary government, to return to their ordinary hometown, so an ordinary census can be taken, and while there the woman goes through the ordinary process of giving birth.

But, in fact, this ordinary event is much more than that, indeed, it’s extraordinary! Luke does not leave us in doubt about just what the extraordinary event was, that came out of all these ordinary events. In Luke 2:10-11, at the top of this card, the angel announces to the shepherds, that our “Savior was born!”

This extraordinary Babe, born in Bethlehem, whose birth we celebrate at this time of year, continues to make an extraordinary difference in our “ordinary” lives today. Think about it, because of Him, millions of parents around the world got up and went to work and provided for their families. Today, there were soup kitchens to help the poor and needy. Addicts and people at the end of their rope were given a second chance. People rejected, and with no hope, suddenly found themselves with a new lease on life. All of these, and many, many other sorts of events, did not just happen. They were not a matter of luck. It’s because our Savior came to help us all, and day after day He still moves in our lives to joyfully make a difference in the lives of those around us. Don’t get side-tracked by the latest crisis of the day. This Babe is, always has been, and always will be, the one and only King. His rule of love and forgiveness is what makes our world a better place. That may not always make the headlines, but it does make a difference!

Whether you are a customer, vendor, employee, friend, or neighbor, you are like family. You are more than “ordinary” to us, you are our “Most Valued Partner.” We appreciate all of you, and thank you for your standing with us over the years. We pledge to continue to support you in the days ahead. May all of you have an extraordinary Merry Christmas, and a Blessed New Year!

Is it difficult to remain unbiased? No, the agreed-to contract really drives the payment, and our job is to be consistent and accurate in our grade to provide the best service to both parties.

We strive to do it right the first time and our rigorous quality assurance program helps keep us between the lines.

“If we mess up, we fess up”—this is something Dad always said. We must

remain unbiased. That is our job.

How many customers are you serving? We are serving five processor customers and eight grower organizations in the U.S., Canada, and China.

We are looking to expand into other markets as customers request our service. Our vision has always been to follow the major potato processing customers around the world, servicing both their and

Above: The Ag World Support Systems management team poses for a photo in 2019.

their growers’ needs. Your father was community minded and philanthropic. Is Ag World Support Systems carrying on that tradition, and how? Yes, Ag World continues to carry on my father’s heart to give back through the Ag World Golf Classic benefiting the Ronald McDonald House Charities Inland Northwest.

It will be our 10th annual tournament next year with a total giving of $749,254 since its beginning in 2014. It’s truly amazing how God has blessed that event. My goal is to exceed the $1,000,000 mark raised during those 10 years and donated to the Ronald McDonald House.

We also give back in our location communities through various charities. At the end of every year, we offer a charity match to our employees.

We also have a “Go and Serve” program for management that encourages them to go and serve in

IT ALL STARTS WITH A STRONG SOIL FOUNDATION.

AMVAC is dedicated to developing high-performance crop inputs that strengthen your soil and your potato crop. With an effective mix of products for every stage and season, the AMVAC potato portfolio is ready to go to work in your fields. See the whole portfolio at amvac.com/potatoes.

©2022 AMVAC Chemical Corporation is a wholly owned subsidiary of American Vanguard Corporation. All rights reserved. American Vanguard, AMVAC and respective logos are trademarks owned by AMVAC Chemical Corporation.

their community or on mission trips anywhere in the world, providing for one week of company paid time off for every five years of service.

We are grateful for the opportunities to give back. One of our core values is to serve. We do this as a way of

continued on pg. 18

Warren Henninger and his son, Bryan, pose in front of the Simplot company truck in this 1977 photo. After graduate school, Warren went to work as a county agent for onions and potatoes, then was hired by Simplot and later Carnation, where he eventually became a regional manager. Carnation was bought out by Nestle, then Simplot.

Judy and Warren Henninger visited the Wisconsin Dells, in 2019, for the National Potato Council Annual Meeting.

Ag World Support Systems President and CEO Bryan Henninger poses with his wife, Nancy (left), and their five children.

giving back to the communities of which we are a part.

Why is it important to you? We not only want to carry on Dad’s legacy, but to bless others as we have been blessed. God has provided in so many ways through the years and we want to be able to pass some of those blessings on.

Work is about more than just dollars and cents. It’s about how you serve people, serve communities, and make a difference. In honoring God, we are trying to honor others also.

Are there other services the company provides that I’ve missed?

We also provide database services to our customers trying to help them

manage their inspection results.

Is there anything else you’d like to add, Bryan? I’m thankful, as most of us are, to be getting beyond the COVID pandemic, going to trade shows and working on business development.

Ag World was blessed to continue growing through new business development during COVID and we look forward to that continued growth as we serve the needs of our current and future customers.

COVID in 2020 was very hard, especially with the loss of my father. I’m grateful for the opportunity to have built Ag World with my dad and be able to carry on his legacy.

Above: Shown with his wife, Judy, and Ronald McDonald in these images, Warren Henninger served on the Board of the Ronald McDonald House Charities Inland Northwest and founded the Ag World Golf Classic benefitting the Ronald McDonald House. Over the past nine years, since its beginning in 2014, the golf outing has raised $749,254 for the Ronald McDonald House. Warren’s daughter, Melanie Finch, chief strategy and marketing officer for Ag World, now serves on the Ronald McDonald House Board representing the company.

Driven by the grower/processor contract, Ag World Support Systems analyzes potatoes for sugar content using everything from the Munsell Fry Color Chart to AgTron and Photovolt machines, whatever French fry customers request.

Winterization Equates to Water Efficiency

Preparing an irrigation system for winter is as essential as water is to agriculture inputs

By Bryan Hansen

We understand that preparing your irrigation system for winter is the last thing on your mind, especially during and soon after harvest.

However, following a season of irrigation, there is likely algae, biomatter, and sediment buildup in the system from fertilizers and standing water that can lead to plugged emitters and poor distribution uniformity (DU), which affect water efficiency in the springtime, and eventually, yield.

With water being the number one

input in agriculture, the highest efficiency possible is important. Kurita America tailors water treatment solutions to your specific situation.

A part of these solutions is an end-ofyear winterization to help maintain a clean system throughout the winter months and ensure a clean startup for the next season.

Whether or not you are engaged in a maintenance program, performing an end-of-year winterization makes sense to prevent any buildup of

biomatter in the irrigation system while the water is sitting stagnant.

If the bio-growth builds up during the offseason, then it can create plugging issues at startup of the following year. Allowing this to happen will greatly affect your water efficiency and DU.

FRESH START

Starting irrigation with a clean and efficient system will promote good plant health and better yields.

As an industry leader in agricultural water treatment, Kurita America has the expertise to clean and maintain drip irrigation systems, wells, and reservoirs.

During the last irrigations of the season and after post-harvest fertilizers and sprays have been applied, water treated with a high residual chemical rate runs through your irrigation system.

Above: A year-end winterization helps maintain a clean irrigation system throughout the winter months and ensures a clean startup for the next season.

Left: A proper flush consists of back flushing the filter system, flushing main lines and sub-mains, and finely flushing the laterals (drip lines).

Winterization will knock down any potential biofouling buildup in your system from the last irrigation season.

The treated water remains in the irrigation line until the first irrigation of the following season, and it will continue to breakdown any biomatter and calcium carbonate scale in your system. This ensures less growth and buildup during the off-season.

The biproducts of carbon dioxide and water will have no impact to your irrigation system or crop.

In preparation for the next irrigation season, a proper flush is important, which removes any remaining organic or mineral residues in the system and prevents plugging.

A proper flush consists of the following:

• Back flushing the filter system

• Flushing main lines and sub-mains

• Finely flushing the laterals (drip lines)

Irrigation winterization services are just part of what Kurita America can do. As a large global leader in water

treatment, we offer a full line of agricultural water treatment solutions: drip irrigation line maintenance, reservoirs, wells, food safety, and wastewater to name a few.

To learn more, contact Brice Jones, agriculture regional manager, or Bryan Hansen, agriculture area manager, or visit https://www.kuritaamerica.com/industries/ agriculture.

Winterization will knock down any potential biofouling buildup in your system from the last irrigation season.

“With water being the number one input in agriculture, the highest efficiency possible is important.”

– Bryan Hansen, area manager, Kurita America

Solid Food Safety Program Resolutions

Move into 2023 with a voice and the tools to meet regulatory compliance requirements

By Dana Slagle, vice president of U.S. partnerships, Provision Analytics

As leaders in a complex agriculture industry, you’re at the forefront when it comes to technology, sustainability, food safety, and quality.

It’s true, there have been advancements in everything from tractors and implements to computers and software, but some challenges remain, including, but not limited to:

• Water issues

• Labor shortages

• Supply chain management challenges

•

Changes in food safety regulatory

compliance requirements

The impact to your business may be an increase in the amount of time and resources needed to address the challenges. Frankly, it equates to added stress for you, your agribusiness, and team.

The question is, “How can we take learnings from 2022 and move into 2023 with some solid food safety program resolutions?”

Industry expert Alan Grant, chief executive officer (CEO) of Alan Grant Consulting, says, “It’s important to do continuous ‘horizon scans’ by staying up to date and aware of global issues that may impact your business. Don’t be caught off guard.”

“For example, keep up to date on events like the potato wart crisis in

Canada through resources such as the U.S. Department of Agriculture’s comprehensive report,” Grant adds. “Use industry information and warnings to take a proactive versus a reactive approach.”

Collaboration is also important. Doug Bulgrin and Cassie Krebs of Gumz Farms LLC, Endeavor, Wisconsin, talk about the need for more collaboration between growers, retailers, and certification bodies.

Doug says, “I want to see more collaboration with associations like IFPA [International Fresh Produce Association] to help give growers a bigger voice.”

Above: Provision Analytics provides cloudbased technology with digital solutions, such as the Pre-Op Inspection checklist shown here, that help small, medium, and large food companies operate more efficiently.

RESOURCES AVAILABLE

A goal for 2023 could be to engage more with industry associations who are advocating for you. Take advantage of resources provided by the Wisconsin Potato & Vegetable Growers Association and other groups who are there to support you.

As for labor challenges, there’s no easy answer, but Cassie shared that, “Implementing software helped to keep our documentation more organized.”

In a small organization where she wears multiple hats, it’s important to be as efficient as possible and maximize the resources available.

All segments of the agricultural industry are facing similar challenges. Aubrey Bettencourt, CEO of the Almond Alliance of California, agrees that, going forward, regulation will continue to dictate the standards.

“Documentation is an important part of food safety, and customers are driving the need for transparency,”

Bettencourt says.

For this reason, many industry leaders have 2023 goals related to broader data visibility through trending and reporting.

Though none of this is new, there is an increased focus on compliance. If your company’s food safety resolutions for 2023 include streamlining and identifying opportunities for efficiency, you

may find value in exploring digital solutions and technologies that reduce time spent on compliance management.

Let’s all continue to collaborate and share best practices that benefit the entire industry as we move into the new year. I’m sure we’ll experience that collaboration during Potato Expo 2023 in Colorado!

VALLEY® PREVENTATIVE MAINTENANCE

HAPPY HOLIDAYS

Such tools as a Supplier Risk Score can help growers, packers, shippers, retailers, brokers, and other produce suppliers mitigate food safety compliance risks.

Solid Food Safety Program Resolutions. . . continued from pg. 23

Provision Analytics provides cloudbased technology with digital solutions that help small, medium, and large food companies operate more efficiently and mitigate compliance risks.

The company works with all Global Food Safety Initiative (GFSI) schemes, including GlobalG.A.P., PrimusGFS, Safe Quality Food (SQF), British Retail Consortium (BRC), CanadaGAP and others

For more information, visit www. provision.io.

Right: Doug Bulgrin of Gumz Farms LLC, Endeavor, Wisconsin, talks about the need for more collaboration between growers, retailers, and certification bodies, as well as support from organizations like the International Fresh Produce Association (IFPA), to help give growers a bigger voice. Doug is shown here with Tonya McCormick of Tater Traders, Golden Colorado, in the Gumz Farms booth at IFPA’s 2022 Global Produce & Floral Show, Orlando, Florida.

“I want to see more collaboration with associations like IFPA [International Fresh Produce Association] to help give growers a bigger voice.”

– Doug Bulgrin, Gumz Farms, LLC

Photo courtesy of TH Agri-Chemicals

Potatoes USA News

Potatoes USA Visits Wisconsin Growers & Shippers

Potato and vegetable growers, shippers, packers, and brokers welcomed the Potatoes USA marketing team to Wisconsin, November 9-10, to tour farms

and operations, and visit with various grower organizations.

Potatoes USA also provided a workshop, listening session, and review of its national and

international marketing programs, including a spotlight on Mexico, for several Wisconsin growers and shippers, as well as the Wisconsin Potato & Vegetable Growers Association, at the Holiday Inn & Convention Center in Stevens Point.

Included was a retail merchandising and best practices workshop, and an overview of current foodservice trends, culinary innovation, and a how-to showcase on potatoes, the latter of which included a presentation by Chef Quinn Adkins of Culver’s restaurants.

Positioning potatoes as a performance fuel was a topic of discussion, particularly potato nutrition for Generation Z.

Tours on Wednesday, November 9, included the Alsum Farms & Produce offices and packing shed; the RPE, LLC offices, chip plant and laboratory; and the Bushmans’ Inc. offices.

Above: Larry Alsum, blue shirt, gives Potatoes USA staff a tour of the Alsum Farms & Produce packing shed in Friesland, Wisconsin. In the second image, he discusses spuds with Potatoes USA Chief Marketing Officer Kim Breshears.

Bonnie Johnson, Blair Richardson, Kim Breshears, Caitlin Roberts, Chef R.J. Harvey, Marisa Stein, and Kayla Vogel represented Potatoes USA and provided breakfast and lunch on November 10 for Wisconsin growers/ shippers attending the Wisconsin Workshop.

“Our objective is a deep dive into what our marketing program is,” said Potatoes USA President and CEO Blair Richardson. “Conversely, we want to learn about the challenges and successes of growers and shippers, and what they need from us to help them sell more potatoes. That’s our double focus.”

“We don’t sell potatoes,” Richardson added, “so it’s helpful to ground ourselves in the business. It’s also hard to convey everything we’re doing as an organization when I speak for 10 minutes at the Wisconsin

Left: Present during Potatoes USA’s visit to Wysocki Family of Companies in Bancroft, Wisconsin, are, from left to right, Jason Davenport, chairman of the Potatoes USA Board; Potatoes USA President and CEO Blair Richardson; Kevin Schleicher of Wysocki Family of Companies; and Kayla Vogel, Potatoes USA global marketing manager.

Right: There was a full house at Bushmans’ Inc., in Rosholt, Wisconsin, when Potatoes USA visited the farmer-owned potato producer and brokerage, November 10, as part of the Wisconsin Workshop. Bushmans’ Inc. CEO Mike Carter, arms folded, sits at the head of the table, with Potatoes USA President Blair Richardson to Mike’s right/ readers’ left.

Industry Show each year.”

CONSUMER SENTIMENT

Jason Davenport, chairman of the Potatoes USA Board was also in attendance, and said, “It seems consumer sentiment toward potatoes is shifting in a positive way. That, in addition to the positive messaging from Potatoes USA and a nationwide shortage of potatoes, is bolstering the market. When you can’t have

something, you want it more.”

Kevin Schleicher, who represents the fourth generation at RPE, LLC and Wysocki Family of Companies, and is a Potatoes USA Board member, agreed, saying, “Seeing the potato go from an unhealthy carb to something you want to consume is good messaging. I’ve only been on the Board for four years, but I’ve seen the

Potatoes

sentiment change.”

Tim Huffcutt, marketing director for RPE, LLC, added, “The strength of RPE is working with growers all over the United States. We view the grower as a customer just like the people who we sell to.”

A grower, packer and shipper, Alsum Farms & Produce grows 2,600 acres of spuds itself, and supplies red, yellow, and russet potatoes, and fresh fruits and vegetables, 52 weeks a year from its Friesland, Wisconsin, location.

The Wysocki’s have been farming since the 1940’s, grow 8,500 acres of potatoes, and have 17 family members who are either in the business or somehow connected to the operation, which also includes Paragon Potato Farms (packing shed), RPE, LLC (marketing) and the Central Sands Dairy.

Bushmans’ Inc. is a farmer-owned potato producer and brokerage working with grocers, retailers, and food service providers. The Bushman family started growing potatoes in

28 BC�T December

Bushmans’ Inc., RPE LLC and the Wysocki Family of Companies, and Alsum Farms & Produce, but also of Potatoes USA, the national marketing organization

that planned and presented the Wisconsin Workshop in November.

Potatoes USA plans to hold similar workshops in other potato producing states in the coming months and years.

Larry Alsum (right) gives a history lesson on his family’s potato and vegetable farming, packing, and shipping operation to Potatoes USA staff members, from left to right, Bonnie Johnson, Kayla Vogel, and Blair Richardson.

Pam Sankey and Kevin Schleicher, green shirts, give Potatoes USA staff a tour of the Wysocki Family of Companies/RPE, LLC potato chip plant.

Eyes on Associates

3rd Annual Sporting Clays Tourney Hits the Mark

WPVGA Associate Division continues winning streak with a successful event at the Wausau Skeet

& Trap Club

By Joe Kertzman, managing editor, Badger Common’Tater

Successful in more ways than one, not only did a beautiful fall day dawn on the 3rd Annual Sporting Clays Shoot hosted by the WPVGA Associate Division, October 20, 2022, but a record 30 teams participated, including more than 115 shooters traversing the 75-target course.

With registration beginning promptly at 12:30 p.m. and a shotgun start at 1:30 p.m., registration included one round of sporting clays, dinner, drink tickets and entry into door prize drawings.

novices, ensuring safety, and making suggestions on shooting stances and techniques for participants regardless of experience level.

Above: To kick off the 3rd Annual WPVGA Associate Division Sporting Clays event at the Wausau Skeet and Trap Club, participant shooters gathered around Tim Kuski (blue shirt, center, in the V of the main tree), past president of the Wausau Skeet & Trap Club, as he went over the ground rules and gave safety tips and suggestions.

While sponsored bags with three boxes of shells were provided for each registered participant, most shooters brought their own 12- or 20-guage shotguns.

Eye and ear protection were required, and shooting vests were available at the course.

Twenty volunteer coaches walked the course with the teams, assisting

With 30 teams and a 15-station course, participants had the chance to visit with other team members at each shooting stand while awaiting their turn.

Gift bags, door prizes and a nice meal catered by Swine and Dine rounded out the day, with a sizeable crowd staying for refreshments, camaraderie, and some good-natured ribbing from the trophy winners.

Speaking of trophy winners, the top finishers in the 3rd Annual Sporting

Clays Shoot and their scores are as follows:

TROPHY RESULTS:

1st Place – Female: Erin Meister, 32

2nd Place – Female: Tia Leonhard, 28

1st Place – Male: Amos French, 65

2nd Place – Male: Josh Spacek, 64

Top Team – Big Iron Equipment:

A fundraiser for the Associate Division of the Wisconsin Potato & Vegetable Growers Association, with money effectively used to support the industry throughout the year, the 3rd Annual Sporting Clays Shoot netted nearly $7,000.

Left: George Helbach (yellow hat) waits for the orange clay to come into his shooting lane at the 3rd Annual Sporting Clays Shoot in Wausau.

Right: Playing for AgGrow Solutions at the Sporting Clays Shoot are, from left to right, Bo Wink, Kenton Mehlberg, Andy Verhasselt and Matt Badtke of Del Monte.

Judging by the doubling of the number of teams and positive will likely stay fully involved in years to come and enjoy a nice annual day

Celebrating

Above: Holding a much-coveted Mr. Potato Head traveling trophy fashioned by Andy Verhasselt, the Top Team in the Sporting Clays Shoot was Big Iron Equipment with a score of 178. Representing the team are, from left to right, Zach Mykisen, Bill Zelinski, Luke Zelinski, and Kevin Groshek.

Below: Playing for Baginski Farms, Craig Rogan takes aim at a sporting clay.

3rd Annual Sporting Clays Tourney Hits the Mark …

Shown both shooting and posing with her plaque, Tia Leonhard of Mid-State Truck Service took second place in the women’s division at the Sporting Clays Shoot with a score of 28.

Representing one of two Coloma Farms teams are, from left to right, Crystal Diercks, Candice Foemmel, Dave Zeuhlke, and Joe Smith.

With

a score of 65 and representing one of two Seneca Foods teams, Amos French was the top male finisher in the Sporting Clays Shoot.

Erin Meister took 1st Place in the female division with a score of 32.

Second Place in the male division belonged to Josh Spacek with a score of 64.

Playing for one of five Allied Coop/Pest Pros teams, Curt Goman has a bead on a sporting clay in the far distance.

The trio representing Bushman’s Riverside Ranch is, from left to right, Jeff Suchon, Spencer Schwartz, and Jared Suchon. continued on pg. 34

Thank You to Our Sponsors

Adams-Columbia Electric Cooperative AgGrow Solutions

Big Iron Equipment

Bushmans’, Inc. Condon Oil

First State Bank

Mid-State Truck Service Mike Caves Rust Stop

Nutrien Ag Solutions

Prevail Bank – Stevens Point

T.I.P., Inc. Volm Companies Warner & Warner

Entertainment Update for 2023 Industry Show Banquet

By WPVGA Associate Division President Julie

Cartwright, Jay-Mar, Inc.

It’s always a challenge to find entertainment for the Grower Education Conference & Industry Show Banquet that is fresh, relevant to our industry and engaging. This year, the WPVGA Associate Division is excited to announce that Greg Peterson, spokesman for Peterson Farm Brothers, will be speaking at our Industry Show Banquet, February 8, 2023, at the Holiday Inn, Stevens Point.

The Peterson Farm Brothers advocate for agriculture internationally. They started with one music video parody to the song, “I’m Sexy and I Know It,” appropriately titled, “I’m Farming and I Grow It,” to show some of their urban friends what agriculture is about.

The video went viral, and they have been doing more videos and public speaking venues, continuing to promote agriculture worldwide ever since.

I had the opportunity to hear Greg speak at the opening program of the Wisconsin Agri-Business Association

(WABA) Classic several years ago and it was very inspirational and entertaining.

I’m glad that we were able to coordinate with him for the Industry Show Banquet in February and I hope that everyone will attend and enjoy his presentation!

You can learn more about the Peterson Farm Brothers at their website https:// petersonfarmbrothers.com.

Julie Cartwright

Associate Division President

3rd Annual Sporting Clays Tourney Hits the Mark …

Shooting for one of two Jay-Mar, Inc. teams are, from left to right, Jessica Groholski, Kenzie McNichols, Mike Sikorski, and Kadyn Peterson. Mike is also shown shooting at a sporting clay.

WPVGA

Marketplace

Fries and Baked Potatoes Warm Football Fans

Comfort

food is a popular annual tradition at the typically chilly Spud Bowl

By Dana Rady, WPVGA Director of Promotions and Consumer Education

On a cool and gloomy day, there is nothing better than a delicious and warm dish that comforts you to the core. A dish that makes you want to relax with a good movie or book

while satisfying your tastebuds and filling your belly with flavor is the true definition of comfort food.

Granted, those who came to Goerke

Above: As Chet Biadasz (left) keeps the French Fries coming, Nick Somers of Plover River Farms Alliance and Wayne Solinsky (right) of Jay-Mar Inc. fill cardboard boats for hungry football fans at the 26th Annual Spud Bowl, in Stevens Point.

in Stevens Point.

Left: Sporting a Spud Bowl T-shirt and Powered By Wisconsin Potatoes hat, Easton Rady, 7-year-old son of WPVGA Promotions Director Dana Rady, gets ready to hand out Point Root Beer, courtesy of Point Brewery in Stevens Point.

Right: The lines begin for free baked potatoes and French fries at the 36th Annual Spud Bowl

Field in Stevens Point, Wisconsin, October 15, for the 36th Annual Spud Bowl couldn’t curl up with a blanket for a good flick or book.

But they did get the opportunity to participate in a Spud Hunt to win various prizes upon finding “golden potatoes” while also satisfying their comfort food cravings with the perfect potato combinations. All they had to do was buy a ticket to the

game that kicked off at 1 p.m. for free baked potatoes and French fries.

Wisconsin potatoes, baked to perfection along with hearty toppings like butter, sour cream, salt, pepper, and chili took the chill out of the air. And crispy fries hot out of the fryer with just the right amount of salt were the ideal addition.

Left: Sisters Samiya (left) and Samaya (right) Armstead happily pose with their French fries and baked potatoes. Their brother, Sam, is a UW-Stevens Point wide receiver.

RIght: Elliott Bocanegra (right) found a “golden potato” during the Spud Hunt and turned it in to Spud Bowl Committee member Dianne Somers (left) of Plover River Farms Alliance for two Culver’s ice cream tokens. Elliott’s dad, Lorenzo Bocanegra, is an inside linebacker coach for UW-Stevens Point.

Hamerski Farms, in Plover, donated 560 baked potatoes and McCain Foods, Plover, donated 1,300 servings of French fries. Additionally, Chippewa Valley Bean in Menomonie donated chili as an additional topping for the potatoes.

This was the first year for Chippewa Valley Bean’s involvement in the Spud Bowl, and the chili that company representatives brought couldn’t have been more well received. Given the cooler weather, the chili added

another comfort-food element to the offerings of the day.

There were some attendees who even put the chili on their French fries, along with butter and sour cream, for a spin on the famous and popular Poutine dish!

POINT ROOT BEER

And to help wash down the potatoes and fries, Point Brewery of Stevens Point donated Point Root Beer.

Although the University of Wisconsin

Left: Unfortunately, the UW-Stevens Point Pointers were mashed by their rival UW-Stout Blue Devils 55-0 in this year’s Spud Bowl game.

RIght: Spud Bowl attendees didn’t hesitate to take a serving of French fries along with a baked potato that they happily loaded with butter, sour cream, and chili, the latter courtesy of Chippewa Valley Bean in Menomonie.

(UW)-Stevens Point Pointers lost to UW-Stout 55-0, the Spud Bowl Committee was happy to give away all the fries and every potato except for 50.

Additionally, there were five students who were recognized as the 2022 Spud Bowl Scholarship recipients. Teanna Draeger of Marathon; Victoria Hasenohrl, Auburndale; Alyssa Kirsling of Amherst; Derek Marten from Stratford; and Rose Paul, Edgar, each received $1,000 to put towards their secondary education.

More than $112,000 has been given to UW-Stevens Point students in scholarships over the years thanks to businesses and organizations in the Wisconsin potato and vegetable industry that sponsor the Spud Bowl each year (see the sponsor list herein).

The students, who must come from

agricultural and farming backgrounds to be considered for scholarships, each set themselves apart from an impressive group of Stevens Point service area applicants.

Appreciation goes out to those who volunteered at the Spud Bowl, such as Cliff and Carole Gagas for baking the potatoes and Chet Biadasz who took care of frying the French fries.

Thank you to Spud Bowl coordinator Ann Ninnemann, who is also the

UW-Stevens Point Women’s Hockey Coach Ann Ninnemann, who has been a Spud Bowl liaison over the years, was inducted into the Wisconsin Hockey Hall of Fame in September 2022, and the Spud Bowl Committee presented a $100 gift certificate in recognition of her accomplishment during the game. From left to right during the gift certificate presentation are: Tony Grapsas; Nick and Dianne Somers; WPVGA Director of Promotions & Consumer Education Dana Rady; Dave Pias, who secured root beer from Point Brewery; Dale Bowe; Wayne Solinsky; Ann; Tamas Houlihan; and Joshua Johnson and Rollin Metzger of Chippewa Valley Bean.

UW-Stevens Point women’s hockey coach. Ann was recognized by the Spud Bowl Committee for being inducted into the Wisconsin Hockey Hall of Fame in September 2022.

The Spud Bowl Committee presented a $100 gift certificate in recognition of her accomplishment during the game.

UW-Stevens Point Chancellor Thomas Gibson (center) shoots Spud Bowl T-shirts into the crowd at halftime of the game with the help of Nick Somers (left) and Tamas Houlihan.

2022 Spud Bowl Scholarship Recipient Biographies

Teanna Draeger

Teanna is a business administration major from Marathon, Wisconsin. Teanna decided to attend college when she was nervous about what the future was for her family farm. She was planning for the worst and possible shutdown of the farm due to the economy, but the family operation is now expanding, and she is strategizing ways to help in

the continued success. Following graduation at UW-Stevens Point (UWSP), she would eventually like to be a part-time owner of the family dairy farm. She didn’t envision this as her path when she started college but is excited for the journey and cannot see herself ever walking away from the family farm.

Victoria Hasenohrl

Left: Deserving UW-Stevens Point students with farming and agriculture backgrounds were each awarded $1,000 scholarships funded by the Wisconsin potato industry at halftime of the game. Present for the scholarship presentations were, from left to right: WPVGA Executive Director Tamas Houlihan; Spud Bowl Committee members Nick and Dianne Somers of Plover River Farms Alliance; Committee members Cliff and Carole Gagas of Gagas Farms Inc.; scholarship winners Rose Paul, Alyssa Kirsling, and Derek Marten; and UWStevens Point Chancellor Thomas Gibson and his daughter, Kennedy. The other two scholarship winners who could not be present at halftime are Teanna Draeger and Victoria Hasenohrl.

Victoria is a sophomore at UWSP studying elementary and early childhood education. She is looking to teach children where our food comes from in addition to sharing so many life lessons she has learned from farming, including how hard work and persistence pay off. She was heavily involved in FFA and 4-H in high school. Her family is involved in buying market hogs and showing and selling them at the local Central Wisconsin State Fair, as well as raising steers. Her main goal upon graduation is to get a teaching job back in her hometown of Auburndale, and more importantly, make a positive impact on children’s lives.

Alyssa Kirsling

Alyssa is a graduate of Amherst High School, finishing with a 4.0 grade

point average. Farming is the main reason why she is majoring in paper science and chemical engineering at UWSP. She recognizes the important role of engineering in development of new chemicals for farming and the wide-ranging impact those chemicals have on the harvest of crops. Her dream would be to one day research essential chemicals and further identify healthier substitutes that will benefit the environment, crop, and those who consume the crop. Her parents are first-generation farmers, which has led to many life lessons learned and the motivation to give back to the farming community in some way shape or form after graduation.

Derek Marten

Derek is a Stratford, Wisconsin, native majoring in pre-med/ clinical lab science with a minor in chemistry. He competes on the UWSP wrestling team. Derek has been working on various farms for almost 15 years, with responsibilities ranging from harvesting and drying ginseng to soil preparation and planting crops, maintenance, and quality checks. As a sixth-generation farmer, he hopes to help is brother with the farm to continue the tradition of his family. Upon graduation, Derek has a goal of being a doctor in the sports medicine field to assist those who are injured in sport and help them heal.

Thank You to This Year’s Spud Bowl Sponsors

AgCountry Farm Credit Services; Agricair Flying Service, Inc.; Allen Supply Company, Inc.; Allied Cooperative; Anderson O-Brien, LLP; Big Iron Equipment, Inc.; BioLife Plasma Services; BMO Harris; Bushmans’ Inc.; Bushman’s Trucking; Calcium Products Incorporated; Central Door Solutions, Inc.; CliftonLarsonAllen; Compeer Financial; Del Monte Corporation; Delta Dental; First State Bank; Gagas Farms, Inc.; Guth Farm, Inc.; Hamerski Farms, Inc.; Heartland Farms, Inc.; International Bank of Amherst; Jay-Mar, Inc.; Jordan Lamb of DeWitt LLP; Lands’ End, Inc.; Len Dudas Motors; Mortenson Bros Farms, Inc.; Nutrien Ag Solutions, Inc.; Oak Grove Farms, Inc.; Okray Family Farms; Omernik & Associates, Inc.; Paragon Potato Farms, Inc.; Plover River Farms, Inc.; Portage County Dairy Committee; Potato Plant, Inc.; Prevail Bank; Riesterer & Schnell, Inc.; Roberts Irrigation Co., Inc.; Rural Mutual Insurance - C&D Professional Services; Soik Sales; Spectra Print Corporation; TH Agri-Chemicals, Inc.; Volm Companies; Warner & Warner Inc.; Wisconsin Public Service Corp.; WoodTrust Bank; Worzella & Sons; Wisconsin Potato & Vegetable Growers Association (WPVGA); WPVGA Associate Division; and Wysocki Family of Companies.

Rose Paul

Rose hails from Edgar, Wisconsin, and was a 2018 recipient of the Spud Bowl Scholarship. She was raised on a fourth-generation family dairy farm. The farm has over 500 animals and 180 milking dairy cows, and Rose continues to help whenever she has time amid her schooling and clinical hours. After graduation in the

spring, she intends to be a certified athletic trainer to help others and create good relationships and lasting outcomes for her patients. Her time growing up on the farm has led to a strong work ethic and communication skills that will directly impact her future medical career.

USDA Offers Financial Assistance to Specialty Crop Growers

The U.S. Department of Agriculture (USDA) is offering financial assistance for specialty crop growers through its Food Safety Certification for Specialty Crops (FSCSC) program.

The website link below will take you through who is eligible to receive

this assistance, how much money is available and how to apply for it.

All relevant information should be contained within this website and its links, but for more information or questions, please contact your local USDA service center.

Visit: https://www.fsa.usda.gov/ news-room/news-releases/2022/ usda-announces-assistance-foron-farm-food-safety-expensesfor-specialty-crop-growers?utm_ campaign=0617foodsafetynr&utm_medium=email&utm_ source=govdelivery.

Greg Peterson is a 2013 graduate of Kansas State University where he majored in Agricultural Communications and Journalism and minored in Music Performance. He grew up and still works on his family farm near Assaria, KS. In 2012, Greg founded the “Peterson Farm Brothers” with his siblings. The videos that have resulted have received 200 million views in 10 years and have led to an increased role in agricultural advocacy for Greg. Greg and his brothers have had many opportunities to promote agriculture around the world. Their goal is still to operate the family farm together, but hope to make a positive impact with their social media content.

PetersonFarmBrothers.com

the WPVGA Office at (715) 623-7683 or visit WisconsinPotatoes.com for details.

SpudPro Committee

At its annual meeting on November 1, the Wisconsin Potato & Vegetable Growers Association (WPVGA) SpudPro Committee named its newest variety to “graduate” out of the National Fry Processing Trial.

“Portage Russet was named for Portage County, a major potato growing region in the Central Sands of Wisconsin,” says Jeffrey Endelman, an associate professor in the University of Wisconsin-Madison Department of Horticulture who leads the potato variety development program.

“The word ‘portage’ means the carrying of a boat between two

New

Portage Russet exhibits a uniform and narrow size distribution, low incidence of misshapen tubers, a light skin color and a high percentage of U.S. #1 tubers. Image courtesy of Maria Caraza-Harter

continued from pg. 45

bodies of water, which is appropriate for this variety because it can go between two end uses—processing and the fresh market,” Endelman remarks.

Field Year 2 foundation seed of the variety was produced in 2022 through the Wisconsin SpudPro program.

The mission of the WPVGA SpudPro Committee is to advance the state’s potato breeding lines to variety status by providing foundation seed as a platform for industry review, adoption, and commercialization.

“For years, potato breeders and producers alike have chased the almost mythical option of a true dual-purpose russet,” says Mike Copas, chairman of the SpudPro Committee and a senior agronomist for Wysocki Family of Companies.

PROCESS & FRESH MARKET

“A russet that can function both within the process sector of our

Using the Artificial Intelligence (AI) software DALL-E 2, the Endelman Lab created this playful image to promote the variety. The image of two American farmers portaging a giant russet potato over their shoulders like a canoe plays off the word “portage” in Portage Russet.

industry and the fresh table market has been an elusive target,” he says.

“Portage Russet has several characteristics that provide positive benefits to the fresh market, which include a very uniform or narrow size distribution, lower incidence of misshapen tubers, a lighter skin color that is more akin to Silverton Russet and is appealing to consumers, and a high percentage of U.S. #1 tubers,” Copas details.

“The higher starch content lends itself to a flourier texture that is most commonly, and positively, associated with mashed or baked potatoes,” Copas adds. “This contrasts with the waxier texture of a Russet Norkotah.”

“I think that Portage Russet has a chance to provide the dual-purpose option for producers and their customers,” Copas concludes.

With attributes like high marketable yields, specific gravity that falls between Burbank and Ranger russets, and long dormancy and resistance to cold sweetening, therefore good

for storage, Portage Russet holds promise as a dual-purpose option.

“If producers could grow Portage Russet to fulfill their obligation under a processing contract, but also have the flexibility to move any overage or additional production into the more

fluid fresh market arena,” Copas proposes, “they are much more likely to maximize their return to the farm gate.”

Above: These Portage Russet potatoes were harvested from the Hancock Agricultural Research Station.

Now News

AMETA Center Breaks Ground

WPVGA

A groundbreaking ceremony was held October 14, 2022, for the MidState Technical College “Wayne H. Bushman Advanced Manufacturing, Engineering, Technology and Apprenticeship [AMETA] Center.”

The Wisconsin Potato & Vegetable

Growers Association (WPVGA) Board and the WPVGA Associate Division Board were large donors ($25,000 each) to this project, and individual WPVGA members matched that to make it a $100,000-plus donation. In addition, several WPVGA members

Groundbreaking for the Wayne H. Bushman Advanced Manufacturing, Engineering, Technology and Apprenticeship Center was October 14, 2022, and plans are for it to open for Mid-State Technical College courses in fall 2024.

gave individual donations well above the $100,000 level.

Plans are to open the AMETA Center for Mid-State Technical College courses in fall 2024.

donates to Advanced Manufacturing, Engineering, Technology and Apprenticeship Center

University makes tool available for Wisconsin specialty crop growers

A new interactive online tool for visualizing and exploring freezedate trends and other climate patterns is now available, thanks to a partnership between Purdue University’s Midwestern Regional Climate Center and the U.S. Department of Agriculture’s (USDA’s) Midwest Climate Hub.

The tool covers 25 states in the Upper Midwest, the Northeast and Appalachia.

“This tool isn’t itself tracking what’s happening in the current season. But it helps you put into perspective what has been happening in the past,” says Melissa Widhalm, associate director of the Climate Center.

Climate change has affected agriculture, notes Dennis Todey, director of the Midwest Climate Hub. Among those changes are first fall freezes coming later and final spring freezes happening earlier.

"We talk about that, but we didn’t

have any graphics, easily accessible data or visualizations to show people at a local level. And agricultural producers like to see something more local,” Todey says.

The tool may interest producers of tree fruits, grapes, and row crops such as potato, corn and soybeans to help them take advantage of longer growing seasons.

“They want to understand how things are changing, and they are changing

Above: This interactive, publicly available freeze-date tool is a collaboration between Purdue University’s Midwest Regional Climate Center and the U.S. Department of Agriculture’s Midwest Climate Hub. The tool contains county-by-county data from 1950 to 2021 and will be updated annually.

fairly rapidly in the spring and the fall,” Todey remarks.

Agricultural advisors, weather forecasters, university Extension

staffers and state climatologists also have expressed interest in the tool.

“We’ve had a lot of interest from the National Weather Service and others who are responsible for issuing watches and warnings in real time, so they put that into context with their forecasting of this season compared to previous seasons,” Widhalm says.

BRING IN THEIR PLANTS

“But homeowners may also consult the tool to help them decide when to bring in their plants as fall arrives or begin planting in the spring,” she adds.

“When you think about freeze, you immediately think 32 degrees. But when it comes to agricultural applications, you might be interested in values that are colder or warmer,” Widhalm says.

Corn, potatoes, and soybeans, for example, can survive 28 degrees, while fruit trees are more sensitive to freezing or near-freezing temperatures. And the freeze-date tool allows users to query their desired temperatures.

Although the tool was developed

for visualization rather than to explain trends, it does have research potential.

“Just because your fall freeze date changes, that doesn’t mean your spring freeze date is changing, or it could mean both of them are changing,” Widhalm says. “Trends can be revealed in this tool that may indicate areas needing more research.”

The Midwest Climate Hub, which funded the tool, uses it to monitor conditions within its eight-state coverage area.

“This tool has helped us not only to display what is happening with changes at a local level, but has also given us a look regionally at where the trends are a bit different from location to location,” Todey says.

“It’s also provided us a look at the difference in trends at certain temperatures because the trends are not the same even at the same location, depending on what criteria you’re using,” he notes.

TOOL UPDATED ANNUALLY

The tool, which will be updated annually, draws upon Applied Climate Information System (ACIS) data from 1950 to 2021. Weather stations across the country feed

data to the ACIS, but there are gaps in the network.

“You can combine data from the individual stations to start filling in those gaps,” Widhalm suggests. “They create a product called a gridded data set, which lets us look at these values for a county. So if you have a lot of stations in a county, it aggregates them.”

Purdue and the USDA had previously teamed with 10 other universities and agencies on the Useful to Usable project. The project’s goal was to help farmers and farm advisors integrate climate information into their decision-making.

“We built a suite of tools that are still in use today to focus on keeping corn production profitable, even in a shifting climate,” Widhalm says.

“The most popular was the corngrowing degree-day tool,” she adds. “Farmers could go in and track growing degree days across the season and compare the data to the past to understand their vulnerability early in the season and help with timing fieldwork throughout the growing season.”

The Purdue Midwest Regional Climate Center (MRCC) and the USDA Midwest Climate Hub (MWCH) have worked well together over the years, says MRCC Director Beth Hall.

“The MWCH works with the agricultural community to help them be more cognizant of climate impacts and how variability and extremes might affect their production decisions,” explains Hall, who is also Indiana’s state climatologist.

She notes the MRCC’s access to historical climate data and its capacity to translate data into usable public information.

“Agriculture is one of the most critical climate-impacted sectors of the Midwest region, so this partnership has been a wonderful way to help convey the trends and risks without overwhelming stakeholders with too much science and raw data,” she concludes.

TriCal Group Hosts Annual Potato School

TriCal Group (TriEst Ag Group is a part of the family of companies) will be hosting its annual Potato School in a free virtual format on Tuesday, December 13, from 11:00 a.m.-4:00 p.m.

Speakers include Dr. Gary Secor, North Dakota State University professor of plant pathology, who will give an “Overview of Soilborne Diseases in Potatoes with a Focus on the Detrimental Effect of Fusarium and Rhizoctonia.”

Dr. Chad Hutchinson, TriCal Group global director of potato research and market support, will present “Functional Sustainability: Using the Strike System to Reach both your Financial and Regenerative Agriculture Goals.”

Dr. Randy Huckaba, Teleos Ag Solutions director of product research and development, is to discuss “Telone® Flexibility in Potato Production.”

Jonathan Vink, sales and service at Douglas Agricultural Services Inc., will present “The Strike System— How to get Strike in the Ground:

Equipment, Soil Preparation, and the Nuts and Bolts of Soil Fumigation Logistics.”

CEU Credits will be applied for and offered. Register now at https:// www.eventbrite.com/e/potatoschool-2022-tickets-432993243447.

Trade Shows are Back, and WPVGA is There

Wisconsin potato industry makes a nice showing at a couple recent events

It was business as usual—in fact, it was booming and blooming—at the Global Produce & Floral Show put on by the International Fresh Produce Association (IFPA), October 27-29, in Orlando, Florida.

Attendees from approximately 40 countries attended the show, creating a buzz of energy from the education sessions to the show floor.

“I am thrilled with the overwhelming support that our first Global Produce & Floral Show [formerly the Produce Marketing Association Fresh Summit] received from across the supply chain this year,” says IFPA Chief Executive Officer (CEO) Cathy Burns.

“This was a long-overdue return to gathering in October,” Burns adds, “and it was made possible due to

Above: Doug Posthuma (left) of Alsum Farms & Produce, Friesland, Wisconsin, talks business with Jay Warner (second from left) of Warner & Warner, Inc., Plover, during the Global Produce & Floral Show in Orlando, Florida. Benn Bonfantini (right) and Tim Wall (second from right) man the Warner & Warner booth.

the leadership and support of our exhibitors, sponsors, volunteer leaders, and guests.”

RPE, LLC was well represented at the 2022 Global Produce & Floral Show by, from left to right, Russell Wysocki, Nate Knutson, and Nick Brekken.

“Crazy Fresh” is spelled out in blueberries and grapes, all framed out by potatoes, at the Russ Davis Wholesale booth during the Wisconsin Grocers Association Innovation Expo, in Appleton.

“I know I am leaving Orlando feeling energized and inspired about where the global produce and floral community is headed and how IFPA can clear the path for success,” she states.

A record breaking 217 first-time exhibitors shared their products on the floor this year. In addition to networking events, the Global Produce & Floral Show also featured over 20 education programs and

more than 45 expert speakers sharing key insights to help guide businesses into the future.

KEYNOTE SPEAKERS

This includes four general sessions that featured famed chef and humanitarian, Jose Andres; award winning actress and activist, Marlee Matlin; IFPA CEO Cathy Burns; and more. A series of sessions and informal programs also took place on the show floor.

The Wisconsin Grocers Association held its Innovation Expo, October 1819, 2022, at the Fox Cities Convention Center in Appleton, Wisconsin, welcoming retailers from around the Midwest, as well as growers and the WPVGA.

The Innovation Expo is a nice chance for growers, packers, distributors, continued on pg.

Above: Greg Zdroik (second from right) talks with an associate outside the Tasteful Selections/RPE, LLC booth at the Global Produce & Floral Show.

Pumpkins, potatoes, and fresh fruits and vegetables populated the Alsum Farms & Produce booth at the Wisconsin Grocers Association Innovation Expo.

and wholesalers to meet grocers, sell fresh produce into retail stores and make connections in the industry.

In addition to all the packaged and

fresh food and produce, the BagOff Championship is a highlight of the show each year, where grocery baggers get a chance to show of their speed and skills.

Other honorees include Wisconsin Grocers Association “Grocer of the Year,” “Vendor of the Year,” “Excellence in Operations,” and “Community Service” award winners.

WPVGA Executive Director Tamas Houlihan walked the show floor on Wednesday, October 19, to meet, greet and promote WPVGA members, gain business leads, and learn about new industry products and innovations.

A successful national produce show and well-received Wisconsin grocers event bode well for the trade and getting back to in-person events where business can be conducted, and contacts made, within the industry.

Above: Jerry Bushman of Bushmans’ Inc., white shirt, was in attendance and expressed being thrilled with the crowds, exhibitors and displays during the 2022 Global Produce & Floral Show.

Tom (left) and Doug Bulgrin were happy to attend an in-person event, representing Gumz Farms during the Global Produce & Floral Show in Orlando.

As farm clients and agribusinesses have been busy in the fields, Ruder Ware’s Ag Focus Team has grown. The last few months have brought four new additions to the attorney team, each of whom brings unique knowledge to serve clients.

Wisconsin Rapids

Mykayla Dado

Eau Claire

Wisconsin is home to more dairy farms than any other state. Mykayla’s family’s seventh-generation dairy farm is one of them. In addition to her law degree, Mykayla’s undergraduate is in agricultural business. She plans to assist Ruder Ware clients with farm transition and estate planning.

Wisconsin Rapids native J.P. LaChapelle grew his practice in the heart of cranberry country (Wisconsin leads the nation in cranberry production) and has cultivated many close connections with cranberry growers.

Ag Focus Team to a total of nearly 15 attorneys specializing in business transactions, trust and estate planning, litigation, and employment issues in agriculture.

Eric Johnson

Wausau

Eric’s litigation focus has allowed him to work on a multitude of agricultural cases, including feed product claims, agricultural losses, and timber trespass claims, along with the experience in transactional work that he brings with him.

Kelly Wilfert

Green Bay

Kelly Wilfert grew up representing the fifth generation of her family’s farm in northeast Wisconsin where they still grow fresh market fruits and vegetables, cash grain crops, and processing vegetables.

Kelly’s experience in ag policy helps her maintain an understanding of hot-button ag issues, as well as stay on top of specific laws and regulations affecting farmers and agribusinesses on local, state, and federal levels. Kelly focuses her practice on agribusiness transactions and risk management.

The additions of Mykayla, Eric, J.P., and Kelly bring Ruder Ware’s robust

J.P. LaChapelle

Al Sowinski Passes Away

Alvin “Al” Charles Sowinski, 86, of Sugar Camp, Wisconsin, passed away peacefully at home surrounded by his family on October 13, 2022.

Al was born on January 4, 1936, to Henry and Evelyn Sowinski, and was later dubbed “Bubber” by his sister growing up on the family farm. He left school in the ninth grade to work in logging, and dairy and beef farming with his father and grandfather.

He also took technical college classes, became an accomplished sharpshooter through the National Rifle Association and served in the National Guard.

Al, his father, and his brother, David “Sonny” Sowinski, started

growing potatoes, so Al became a long-distance truck driver, built warehouses with washing systems, and traveled the country to meet customers.

He also worked with his father and brother, Henry Jr. “Butch” Sowinski, to operate the Rhinelander Foods potato chip factory.

With his sons, Paul and Vince, and nephews, Greg and John, the farm expanded to Missouri. Al served as a board member of the Wisconsin

Association, including a term as president, receiving Volunteer of the Year and Distinguished Service

While Al was devoted to building the family farm, the lights of his life were family, his faith, and the community of Sugar Camp.

He was a member of St. Kunegunda Catholic Church from birth, serving as cemetery co-sexton, as a member of the parish council and building committee, and as Eucharistic minister.

COMMUNITY SERVICE

Al served on the Sugar Camp Volunteer Fire Department for 20 years, including eight years as chief, receiving a Governor’s Award for his service. He also received awards from local Lions clubs and is an Honorary Life Member.

A volunteer for the Sugar Camp Snowmobile and Youth clubs, he’s received the Town of Sugar Camp Outstanding Citizen’s Award. Al has been a Knights of Columbus member for over 50 years.

Al married the love of his life, Shirley (nee Bennett, of Harshaw), 59 years

Alvin Charles Sowinski

January 4, 1936 – October 13, 2022

ago, and together they have traveled the world, helped others, and enjoyed the simple things in life.

Al was an avid gardener, preferred the outdoors, and loved hunting and fishing with his family and friend, Richie Gross. He also loved flying his airplane, making his own sausage, and raising and releasing birds on his game farm.

Al always had a story or a joke to tell and didn’t hesitate to share his opinion. After traveling with his family to California to see the redwoods, he reported, “And now I’ve accomplished just about everything I’ve wanted to do in my lifetime!”

Without question, his delight and joy were his grandchildren. He was their biggest fan, and the loss of their grandpa leaves a space in their hearts. At his side, they heard many of his stories and learned to till the earth, serve others, and love God.

COULD FIX ANYTHING

Grandpa could fix anything, would do so as often as he could in his last days, and is certainly doing so in heaven.

Al was preceded in death by his parents; his siblings, Dorothy Cirilli and Sonny Sowinski; his son, Vince; dear friend, Denny Dart; and several brothers-in law and sisters-in law.

He is survived by his wife, Shirley; and his children, Anne (Paul) Gamoke, Plymouth, Mary (Rich Javenkoski) Sowinski, Three Lakes, and Paul (Tunie nee Rychlock) Sowinski, Sugar Camp.

Al is further survived by his grandchildren, Allison, Marcus, and Sarah Gamoke, and Lauren, Madalyn, Bradley, and Kara Sowinski. He is also survived by his siblings, Mary Ann Roberts, and Henry Jr. (Diane) Sowinski; cousins; many sistersin law; brothers-in law; nieces; nephews; and other loving friends and family.

In lieu of flowers, the family will share memorials in memory of Al with St. Kunegunda Catholic Church, the Rhinelander Knights of Columbus, and other Sugar Camp organizations.

The family encourages everyone who is in good health to donate blood. Al gave blood many times, and through this gracious gift of strangers in the past few months, he was able to spend precious time with his family, and in his shop and garden.

Visitation for Alvin was held on Sunday, October 23, 2022, at the Carlson Funeral Home, in Rhinelander, and on Monday, October 24, at the St. Kunegunda Catholic Church. A Mass of Christian Burial was held on October 24 at the St. Kunegunda Catholic Church. You may leave your private condolences for the Sowinski family at www.calsonfh.com. The Carlson Funeral Home, 715-369-1414, is serving the Sowinski family.

New Products Brown Bag Potatoes—the New Green

Earth-friendly brown bag is 100% compostable and recyclable including the glue and ink

The humble potato is a staple food that has been around for more than 300 years in the United States and continues to be one of the bestselling produce items in grocery stores across the country.

For most people, buying 5 pounds of sturdy russets or buttery Yukon Golds means picking up the familiar see-through plastic bags that most pre-packaged potatoes are sold in.

But in our present eco-forward time, is there a way to make this purchase more sustainable and earth-friendly? Is there a way to ditch the plastic bag? Yes! And Vee’s Marketing has done it.

Enter Brown Bag Potatoes—a potato option packaged in a 100% compostable and recyclable bag. Vee’s Marketing was created in Wisconsin, in 1990, to help support a growing family. Today, the founder’s

son and current owner and president, Jason Vee, has taken the reins of his father’s business, and with the help of potato expert, John Alstrup, has a vision to lead the produce industry through innovative thinking and personable relationships.

Jason and John realize that in a world of consumer packaged goods, the times are changing and the demand for sustainable packaging is growing. Plastic bags are heavily used in the produce industry, which leads to landfill waste and environmental destruction.

According to the Environmental Protection Agency’s plastic specific data report, plastics alone account for more than 18% of all landfill waste. It makes the decision clear. The time is ripe for a new way to rethink

packaging produce.

ECO-FRIENDLY & COMPOSTABLE

That’s why Vee’s Marketing has created the Brown Bag Potatoes brand packaging which is both ecofriendly and completely compostable (including the glue and ink made from vegetables!).

In addition to providing buyers with

an eco-conscious option, Vee’s also provides the utmost value and service.

“The biggest value to a buyer is making their life easier,” says Jason.

industry knowledge and experience throughout the entire process.

Utilizing a personalized touch in everything it does, Vee’s makes sure to meet their customer’s needs.

the produce business.

“I enjoy talking to buyers,” says John, “whether it’s business or personal.”

John has been in the potato industry for decades and even owned his own packing shed at one point. He is knowledgeable in all aspects of the business from farming, packing, shipping, and storing.

PACKAGING FRESH PRODUCE

Brown Bag Potatoes is ready to set a new standard in the industry and reinvent the way people think about packaging fresh produce.

The heart of the company’s mission has always been to provide value, and they are doing it in an inventive and revolutionary new way. Gone with the old standard plastic and in with the new—earth-friendly paper!

Brown Bag Potatoes offers a oneof-a-kind earth-friendly potato option packaged in a 100% recycled, compostable paper bag right down to the glue, ink, and mesh window made from vegetable matter.

Not only is our bag good for the environment (you can plant it and it will break down in 6 months!), but it’s also good for the potatoes. Our brown bag keeps the spuds protected from light, unlike traditional plastic. Less light means less greening and the potatoes keep longer too.

PhycoTerra® soil microbial food activates the microbes responsible for your soil’s health and crop productivity. By promoting active carbon to the soil, PhycoTerra® improves soil aggregation and increases the water nutrient availability crops need There’s giant potential already in your soil. Wake it up with PhycoTerra®

As a buyer, you can feel good about providing an eco-friendly option that your customers are looking for and bringing an innovative product to the shelves that you and your boss can be proud of.

Creating the first 100% biodegradable paper packaged potatoes wasn't easy, but we had a vision!

For more information, contact Brown Bag Potatoes, 1323 Broadway St., Ste. 200, Superior, WI 54880, 715-374-3300 or 800-569-8112, jasonvee@veesmarketing.com, https://veesmarketing.com/a-newway-to-bag/.

LEARN MORE AT PHYCOTERRA.COM

LAFORGE Offers Power Take-Off

Aftermarket hydraulic drive PTO compatible with John Deere 8R Series tractors

In 2022, LAFORGE introduced a new hydraulically driven Power TakeOff (PTO) to the market. The PTO is compatible with the John Deere Model year 2011 and newer 8R Series tractors. It is the first of its kind available for aftermarket installation and use with the 8R tractors. The advantages of this PTO solution are:

• Choice of rotation speed, continuously adjustable from 540 to 1,000 RPM (rotations per minute) by adjusting the feed oil flow

• Choice of the direction of rotation during the installation on the tractor

• Possibility to separate the PTO speed from the engine speed for significant fuel savings, especially for applications with front hoppers, spraying systems, or front fertilizer spreaders

After three years of development, this optimized mounting allows for excellent performance, even when performing in demanding crop conditions.

‘’We are thrilled with the PTO’s performance. It has the capacity to work with a 3.5-meter mower conditioner, at 12 miles per hour, in a forage density of more than 3 tons of dry matter per acre,’’ states Josh, a Laforge 8R PTO customer in Montana.

This hydraulic-front PTO is compatible with the PR5.5/8R front three-point hitch and all versions of John Deere 8R series tractors that have been manufactured since 2011.

It can be mounted on any tractor with a hydraulic flow of more than 53 gallons per minute. Its deployment on other tractor models can be studied according to demand. The PTO and three-point hitch combination are available to order at all LAFORGE dealers for 2023.

For more information, contact LAFORGE Systems, LLC, attn: Kyle Frazier, POB 940, Cedar Falls, IA 50613, 855-408-3332, salesna@laforgegroup.com, www.laforgegroup.com.

RPE, LLC Announces New Brand

There are many brands that know how to grow great potatoes, onions and sweet potatoes and get them on the grocery shelf or into our favorite foods. Then what? Is blind consumption anyway to live? Not according to consumer trends, which indicate the desire for more information about food sources and preparation possibilities.

RPE, LLC introduces a new potato, onion, and sweet potato commodity brand—Farmer’s Promise Serving Up Confidence®.

The brand bridges the gap between

the farmer and consumer using an omni channel strategy—digital media, in-store merchandising, QR codes and online connections.

“Farmer’s Promise recognizes consumers are hungry, not just for a great selection of healthy food to feed their bodies, but for knowledge to feed their minds, connecting where food comes from and how it gets from the plant to the plate,” says Rachel Atkinson-Leach, vice president of brand and category excellence for RPE, LLC.

“Our Farmers are truly the shining

stars of the brand,” Atkinson-Leach stresses.

In less than a year, Farmer’s Promise is already a Top 10 national brand with higher sales productivity than historic brands.

In addition to the mainstream commodity russet, red and yellow potatoes, the line also includes organics, value-added and a new specialty line extension, titled Reserve, coming in the first quarter of 2023.

Several consumer research studies show consumers respond favorably to recipe images and meal pairing inspiration on packaging. The Spudology and Onionology platforms on packaging and on the website provide a highly effective way to educate consumers about our farmers and provide tips and inspiration.

About Farmer’s Promise

Farmer’s Promise potatoes and onions are distributed by RPE, LLC, feeding bodies with nutritional powerhouse vegetables and minds with confidencebuilding culinary tips for preparing and serving these versatile foods.

We’re serving up confidence. Get to know more about Farmer’s Promise and get simple recipes to help you put food on the table in 15 minutes or less at https://farmerspromise.com/.

Farmer’s Promise serves up confidence, bridging the gap between farmers and shoppers

NPC News

Meet the Potato Industry Leadership Institute Class

Lucas Schroeder and Nicola Carey represent Wisconsin in D.C. for 2023

The Potato Leadership, Education, and Advancement Foundation (Potato LEAF) is pleased to announce the 2023 class of the Potato Industry Leadership Institute (PILI).

Over a 10-day program, PILI participants will receive an overview of the local and national potato industry, including some of the challenges and issues beyond the production sector, along with tours of local agricultural businesses while traveling through New York, Pennsylvania, and Washington, D.C.

Additionally, participants will hear from public policy and communications experts and practice how to effectively deliver key messages. Finally, the class will join other growers from their state to educate members of Congress on U.S. potato industry policy priorities.

The 2023 Potato Industry Leadership Institute class includes:

• Thomas Baker, Bakersfield, CA

• Chelsea Gray, Denver, CO

• Trey Jones, Blanca, CO

• Kelci Martinez, Monte Vista, CO

• Brogan Darrington, Declo, ID

• Dalan Lerwill, Albion, ID

• Luke Radford, Rupert, ID

• Danny Deprey, Mars Hill, ME

• Kenneth Irving, Caribou, ME

• Eric Makarewicz, Elmira, MI

• Ryan Pelletier, McMillan, MI

• Aaron Groves, Jackson, MO

• Ben De Jonge, Manhattan, MT

• Nick Desautel, Grafton, ND

• Cole Vculek, Crete, ND

• James Farris, Culver, OR

• Bryan Bender, Chambersburg, PA

• John Scheuring, Dalhard, TX

• Tressa Radach, Moses Lake, WA

• Chad Sullivan, Pasco, WA

• Paul Yamane, Moses Lake, WA

• Nicola Carey, Bancroft, WI

• Lucas Schroeder, Antigo, WI

Mike Phillips of Walther Farms in Three Rivers, Michigan, a 2022 graduate of the program and the Grower Leader for the 2023 class, shares, “It’s easy to get laser focused on your local industry and company. The program allowed me to see the

Nicola Carey (left) of Bancroft, Wisconsin, and Lucas Schroeder (right), Antigo, will represent Wisconsin in New York, Pennsylvania, and Washington, D.C. as part of the Potato Industry Leadership Institute class of 2023. Carey is a member of Wysocki Family of Companies, and Schroeder works for Schroeder Brothers Farms, Inc.

bigger picture and meet some amazing current and future potato industry leaders.”

“Networking during our travels from coast to coast,” Phillips adds, “touring multiple operations, professional business training, and educating Capitol Hill on the industry sums up the experience of a lifetime!”

Potato LEAF, a 501(c)3 organization, works to provide tools, training, and support necessary to develop growers and industry members as leaders.

As part of its mission to encourage and train future leaders, the organization seeks to support graduate-level researchers driving innovation within the potato industry. To learn more, visit https://pleaf.org.

Celebrity Chefs to Participate in Potato Expo Cook-Off

When celebrity chef Simon Majumdar tweeted a photo of his Potato Expo 2022 cooking demonstration last January, fellow chef Duff Goldman bemoaned missing the show. “WHY DIDN’T I KNOW THERE WAS SOMETHING CALLED ‘THE POTATO EXPO’?!?,” the Food Network personality asked in a retweet.

Emmy Award-winning host of Food Network television shows “Chopped” and “Chopped Junior,” Ted Allen also jumped in to echo Goldman’s regret, posting his reply about his love of America’s number one vegetable: “The potato is a miracle product — as much a miracle as are eggs.”

After an offline discussion, the food

personalities resolved to remedy their previous Potato Expo absences by taking the 2023 event by storm in a chef cookoff of their favorite potato recipes.

The cooking competition, entitled, “This Spud’s for You – Celebrity Chef Edition,” will be hosted by Allen and feature chef teams led by Majumdar and Goldman.

The cookoff, along with a separate cooking demonstration by long-time Potato Expo favorite Majumdar, will serve as featured events of the Potato Expo 2023, held at the Gaylord Rockies Resort in Aurora, Colorado, January 4-5, 2023.

Visit the Expo website at https://www. nationalpotatocouncil.org/potatoexpo/ to access further important information about the event.

Six Tax-Efficient Ways to Transfer Wealth to the Next Generation

If subjected to high estate taxes, proactive planning can help direct assets to charities or loved ones

By Jenna Faust, senior wealth advisor, CLA Minneapolis

As the saying goes, “You can’t take it with you.” So where do you want your wealth to go when you’re gone?

There are three places your assets can end up after your death: taxes, charity, or to loved ones as an inheritance. For those who are subject to high estate taxes, proactive planning can help direct more wealth to the latter two buckets and less to the government. The first step in a successful wealth transfer plan is to identify legacy goals and objectives.

If a top priority is retaining wealth during transfer to the next generation, consider utilizing these tax-efficient techniques:

ANNUAL GIFTING

The annual gift tax exclusion for 2022 is $16,000 (or $32,000 for spouses splitting gifts), per donee. Up to this amount can be gifted to

any number of people, per year, without having to pay gift tax.

Anything above this limit will reduce the individual’s federal lifetime exemption and require the filing of a gift tax return.

Giving away the maximum amount every year can be a meaningful way to shift wealth to the next generation.

DIRECT PAYMENTS

Making direct payments for qualified medical care or educational expenses on behalf of a loved one is a simple and straightforward gifting strategy.

For example, if a grandparent wants to give more than the annual gifting limit to a college-aged grandchild, many schools will allow the elder to pay tuition directly and avoid any gift tax consequences.

There are no limits on the amount

Above: Determining which asset transfer strategies to employ depends upon your goals and personal financial situation. Timing is likely to make a difference, too.

of these gifts, but they must be paid directly to the institution (rather than the recipient), otherwise it could be subject to gift taxes.

ROTH IRA CONVERSIONS

Depending on your income tax bracket and overall financial situation, it could make sense to convert some or all traditional Individual Retirement Account (IRA) assets to Roth IRAs.

In the year the conversion takes place, the account owner will pay income taxes on the amount converted. As a result, the assets in the Roth IRA can grow tax-free and eventually be distributed tax-free to the beneficiaries, which can be a spouse, children, grandchildren, and others.

INTRA-FAMILY LENDING

The Internal Revenue Service (IRS) has established special interest rates, called applicable federal rates, for intra-family loans, and these rates are typically lower than commercial lending rates.

This can be an effective family wealth planning strategy for individuals wanting to give for a specific use (home purchase, business startup, and similar purposes).

It can be an especially appealing option in a low interest rate environment. Just be sure to properly document and structure the loan according to the IRS rules.

IRREVOCABLE GRANTOR TRUSTS

Selling appreciating assets to an irrevocable grantor trust (IGT) held for the benefit of heirs is another potentially attractive planning

strategy in a low interest rate environment.

Doing so removes the transferred assets (plus any future appreciation) out of the grantor’s estate while retaining access to a certain level of cash flow.

Common types of IGTs include the grantor retained annuity trust (GRAT) and intentionally defective grantor trust (IDGT).

PLAN AND EDUCATE HEIRS

Transferring wealth is only half the battle. Before any plan is implemented, you need to verify those on the receiving end are prepared for it.

A study reported in Money magazine found that 70 percent of the time, family assets are lost from one generation to the next.

Often, it’s because heirs aren’t as

“There are three places your assets can end up after your death: taxes, charity, or to loved ones as an inheritance.”

– Jenna Faust, senior wealth advisor, CliftonLarsonAllen

financially informed on money matters as they could be, in part because parents and grandparents are uncomfortable discussing such matters.

Many simply don’t believe their children or grandchildren are responsible enough to handle an inheritance.

It’s up to you to change that by having open and honest conversations with those who will be the recipients. Talk about the desired long-term objectives for the wealth and help them to understand the role they play.

HOW WE CAN HELP

Determining which wealth transfer strategies to employ depends upon your goals and personal financial situation. Timing is likely to make a difference, too.

The sooner you begin, the more likely you are to see your plan implemented the way you wish. It may be helpful to collaborate with a team of financial planning, tax, and estate planning professionals to help guide decisions for you, your family, and your legacy.

For more information, contact Jenna Faust at jenna.faust@CLAconnect. com.

The information contained herein is general in nature and is not intended, and should not be construed, as legal, accounting, investment, or tax advice or opinion provided by CliftonLarsonAllen LLP (CliftonLarsonAllen) to the reader.

For further information, visit https:// www.CLAconnect.com.

CLA exists to create opportunities for our clients, our people, and our communities through our

industry-focused wealth advisory, digital, audit, tax, consulting, and outsourcing services.

CLA (CliftonLarsonAllen LLP) is an independent network member of CLA Global. See https://www. claglobal.com/disclaimer/. Investment advisory services are offered through CliftonLarsonAllen Wealth Advisors, LLC, an SECregistered investment advisor.

Badger Beat

Weeds Resist Multiple Herbicide Sites of Action

By Jed Colquhoun, professor and extension specialist, University of Wisconsin-Madison Department of Horticulture

In a long-term research project in Kansas, a Palmer amaranth population was identified that was resistant to six herbicide sites of action in individual plants.

While that’s challenging enough, here’s the scariest part: In some cases, the plants had evolved resistance to herbicides that had never been sprayed in the field (Shyam et al., 2021).

Similarly, in Illinois, a waterhemp population was recently identified that’s resistant to dicamba, yet the field had never been treated with dicamba or 2,4-D.

The population was also resistant to five other herbicide sites of action,

which may have been the source of resistance to the sixth herbicide site of action that includes dicamba (see https://aces.illinois.edu/news/ first-dicamba-resistant-waterhempreported-illinois for an informative summary of this work).

Weeds that have become resistant to herbicides they’ve never been sprayed with may sound like something out of a CSI (Crime Scene Investigation)-type show. The phenomenon is not new but is

Above: A sunflower field in southcentral Wisconsin is overtaken by waterhemp. Each female waterhemp plant can produce up to 1 million seeds.

becoming more common.

In fact, one of the potential causes— metabolic resistance—isn’t even limited to plants.

So how could this happen? In a broad sense, herbicide-resistant weeds can be divided in two groups: those with target site resistance and those with non-target site resistance.

In target site resistant weeds, the specific enzyme that the herbicide targets is either mutated so that the herbicide can’t bind to it (think of

Is metabolic herbicide resistance the straw that will break weed management’s back?

pieces of a puzzle not fitting together) or the target enzyme is overproduced to the point that the herbicide can’t effectively bind to all the sites.

NON-TARGET SITE RESISTANCE

Non-target site resistance can happen in a few ways: In resistant weeds, the herbicide may not be absorbed or translocated (moved within the plant) well; the herbicide may get sequestered in plant parts away from the target site; or the herbicide may get metabolized by the plant.

The remainder of this article will focus on metabolic herbicide resistance because it likely has the greatest implications for production agriculture.

Herbicide metabolism involves the breakdown of the active ingredient into metabolites that are less mobile and less toxic to the plant and then the “dumping” of the metabolites into plant parts where they are sequestered and not active.

Enzymes cause the breakdown, and two of the most involved include cytochrome P450 monooxygenase (P450) and glutathione S-transferase (GST).

P450s are among the most common enzymes in living organisms, and they can metabolize 11 of the 26 herbicide modes of action. GSTs are also common in living organisms and responsible for some grass tolerance to herbicides and observed cases of insecticide resistance (Rigon et al., 2020).

Crop safety with many herbicides is based on metabolism by these broad enzymatic families. Herbicide metabolism has been researched and observed over the past few decades with challenging grass weeds such as rigid ryegrass in Australian wheat production (Yu and Powles, 2014).

More recently, however, metabolic resistance has been reported among broadleaf weeds, and close to home. For example, metabolic resistance to the herbicide S-metolachlor

was reported in two waterhemp populations in Illinois (Strom et al., 2020).

In this case, the resistant waterhemp metabolized 90% of the S-metolachlor in less than 3.2 hours. Metabolic resistance has sometimes been referred to as “creeping resistance” because of the way that it evolves in populations.

NOW

NO SIMPLE ANSWER

Populations include those where plants that can survive low herbicide doses—by metabolizing some of the active ingredient—produce seed, and subsequent generations are selected that can metabolize more and more herbicide until they are no longer useful for control.

continued on pg. 70

FARM MANAGER

Starks Farm in Rhinelander, Wisconsin

The Wisconsin Potato Coalition (WPC), made up of Eagle River Seed Farm, Baginski Farms, Schroeder Brothers Farm and J.W. Mattek & Sons, will assume operations of planting, growing and harvesting seed at The Starks Farm for crop year 2023 and beyond. The Starks Farm grows approximately 100 acres of early generation potato seed along with several hundred acres of rotation crops. The Coalition’s goal is to provide clean, early-generation foundation seed to the Wisconsin potato industry. Achieving this goal starts with hiring a Farm Manager who has agricultural experience and an eye for attention to detail.

In this role, the Farm Manager oversees all aspects of the seed production cycle including planting, growing, harvesting, storing and shipping while ensuring highest regard for sanitation and quality control to uphold disease free status of the seed. The Farm Manager is accountable for operational implementation of the annual agronomic, sustainability, equipment, budget, capital, procurement and labor plans, integrating approved technology and record keeping. This role requires collaboration with members of the Wisconsin Seed Potato Improvement Board, the University of Wisconsin Department of Plant Pathology, and the Wisconsin Seed Potato Certification Program. Compensation for this role will be based on experience.

“Weeds that have become resistant to herbicides they’ve never been sprayed with may sound like something out of a CSI-type show. The phenomenon is not new but is becoming more common.”

– Jed Colquhoun, professor and extension specialist, UW-Madison Department of Horticulture

Badger Beat. . . continued from pg. 69

For example, waterhemp control with dicamba in the Illinois population noted above decreased from 80% to 65% over just a few years, and dicamba wasn’t even sprayed during that time.

So why is metabolic resistance so concerning compared to target site resistance that’s been addressed for years?

Target site resistance is very specific to an herbicide active ingredient, the individual target site that it binds to, and a mutation that changes those puzzle pieces.

In contrast, in metabolic resistance, the enzymatic activity that breaks down the herbicides and other toxins is not specific.

Once high metabolic activity is selected for, the plant can breakdown a broad range of herbicides across modes of action, potentially including active ingredients that have never been sprayed on that population before, and even herbicides that have yet to be discovered.

For example, in the Kansas study mentioned above, the authors concluded that, “These results suggest predominance of metabolic resistance possibly mediated by cytochrome P450 and GST enzyme activity that may have predisposed the KCTR Palmer amaranth population to evolve resistance to multiple herbicides.” (Shyam et al., 2021)

In practical terms, metabolic resistance adds tremendous unpredictability to weed management decision making and outcomes. These metabolic enzymatic activities are also not specific to plants and herbicides, which makes for complex resistance scenarios.

UPREGULATE ENZYME PRODUCTION

For example, Clements et al. (2018) reported that some of the fungicides commonly used for potato disease control can upregulate GST enzyme production in Colorado potato beetles, and that increase in enzymatic activity can negatively affect insecticide performance.

Additionally, not only is metabolic resistance more challenging to research than target site resistance, it’s also harder to observe in the field.

For years, growers and scouts have been told to keep an eye out for living

target plants that normally would have been killed and that are among other dead weeds, and that stark contrast of living versus dead was often the smoking gun of resistance.

In metabolic resistance, the selection pressure creeps along where target weeds may be injured but eventually recover enough to produce a few viable seeds, and the high metabolism selection cycle continues on until multiple herbicides are ineffective.

The increase in likely cases of

Jed Colquhoun discusses fruit and vegetable production during the 2022 Antigo Field Day at the Langlade Agricultural Research Station.

metabolic resistance observations in recent years speaks to the dire need to develop practical and economical alternatives to herbicides. It’s simply not just about rotating herbicides anymore.

In the short term, much effort is currently being directed to intervening in the seed production and dispersal step of the resistance selection cycle with mechanical tools such as combine weed seed cleaners and collectors.

Research is also underway to gain a better understanding of the complex metabolic interactions among pesticides and pests, and how they affect practical management decisions.

In the longer term, alternative technologies like weed sensors and

highly efficient robotic weeders need to be developed and available for adoption in reasonable and affordable ways.

Sources: Clements J, Schoville S, Clements A, Armezian D, Davis T, Sanchez-Sedillo B, Bradfield C, Groves RL (2018) Agricultural fungicides inadvertently influence the fitness of Colorado potato beetles, Leptinotarsa decemlineata, and their susceptibility to insecticides. Nature 8:13282 (doi: 10.1038/s41598-018-31663-4)

Rigon CAG, Gaines TA, Kupper A, Dayan FE (2020) Metabolism-based herbicide resistance, the major threat among the non-target site resistance mechanisms. Outlooks on Pest Mgt. 31:164-168 (doi: 10.1564/ v31_aug_04)

Strom SA, Hager AG, Seiter NJ, Davis AS, Riechers DE (2020) Metabolic resistance to S-metolachlor in two waterhemp (Amaranthus tuberculatus) populations from Illinois, USA. Pest Mgt. Sci. 76:31393148 (doi: 10.1002/ps.5868)

Shyam C, Borgato E, Peterson D, Dille JA, Jugulam M (2021) Predominance of metabolic resistance in a sixway-resistant Palmer Amaranth (Amaranthus palmeri) population. Frontiers in Plant Sci. 11:614618 (doi: 10.3389/fpls.2020.614618)

Yu Q, Powles S (2014) Metabolismbased herbicide resistance and cross-resistance in crop weeds: A threat to herbicide sustainability and global crop production. Plant Phys. 166:1106-1118

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Auxiliary News

By Datonn Hanke, vice president, WPGA

Hello, everyone! Welcome back to Auxiliary News.

If you recall, back in September, I interviewed new Wisconsin Potato Growers Auxiliary (WPGA) Board member, Misti Ward. This month, I’d like to introduce you to our other new board member, Erin Baginski.

I had a few questions for Erin, so I’ll let her answer them herself.

Tell us about yourself, your family, and your farm. I was born and raised in Antigo. I was a city girl and met my husband, Mike, in high school. I went to UW-Stevens Point and graduated with a degree in elementary education. I taught for a few years before Mike’s mom, Sue, decided she wanted to retire, and so I started working on the farm in 2001.

I handle all the finances and human resources responsibilities. Baginski Farms has grown over the years. It used to be run by Mike’s father, Ted, and his two brothers. Now it is just Mike and I along with our incredible employees, many of whom have been here longer than me.

I also now have two other wonderful ladies on the office staff with me. I have learned so much about the industry through the years, but truly value the relationships that have been created with all our customers. Many of them have bought seed from us for many years, so they seem like family.

Mike and I have been married for 23 years. We have three children. Grace is 20 and currently a sophomore at UW-Oshkosh studying international

business. Maggie is a junior at Antigo High School. Teddy is in the 7th grade at All Saints Catholic School.

What are you most excited for now that you’re on the WPGA Board?

I served on the Auxiliary many years ago when Mike and I first got married. I wanted to learn more about the industry, and spending time with women who had been involved for many years was a great way to learn and connect with other ladies like me.

I enjoyed participating in many of the activities back then and look forward to having that opportunity again. What programs do you plan to get involved in through WPGA?

I think I am most excited to serve on the Promotions Committee. I am just finishing a six-year term on the

Potatoes USA Board and have learned so much about how, as an industry, potatoes are promoted domestically and internationally.

I look forward to working with Wisconsin growers to learn more about how they promote the industry. I also look forward to connecting with new women in the industry. The Auxiliary has changed a great deal over the years, as well, and has taken on several new projects. I’m so excited to have Erin on the Board with us, and I know she’ll do amazing things!

Until next time,

Datonn

Vice president, WPGA

Erin Baginski (center) of Baginski Farms shared this family vacation photo. From left to right are her daughter, Grace; husband, Mike; Erin; son, Teddy; and daughter, Maggie.

Ali's Kitchen Making Moussaka Is Well Worth the Time

Mediterranean dish showcases ground beef or lamb, potatoes, eggplant, zucchini, and sauce

Column and photos by Ali Carter, Wisconsin Potato Growers Auxiliary

Moussaka is a Greek classic like lasagna. A savoy casserole of layered meat and vegetables, this Mediterranean dish is made with ground beef or lamb, potatoes, grilled eggplant, zucchini, and topped with a creamy béchamel sauce.

I'll be honest with you, this is not a quick throw-together meal. There are steps, quite a few actually. But just like our American lasagna, Moussaka is worth the time spent, and with a bit of planning, it all ends up coming together without too much effort.

My suggestion is to begin with preparing the meat sauce. While the meat sauce is simmering, prep the potatoes, eggplant, and zucchini. Lastly, make the béchamel (this is not a sauce that holds well, so save it for the last step).

Assemble the layers of your moussaka in an 8x12" baking dish (or similar size), being sure to start with the potatoes as the bottom layer. They will create an ideal, sturdy base for the rest of the veggies. Once assembled, pop it in the oven until your moussaka is beautifully golden and crispy.

HOW TO LAYER MOUSSAKA

Tip: Keep the layers compact, being careful to avoid gaps between vegetable slices and overlapping as needed.

Layer in this order:

Potatoes – Sprinkled with cheese and a dash of salt and pepper

Zucchini – Placed in the opposite direction to the potatoes. Sprinkle with cheese, salt, and pepper.

Eggplant – Only use half. Sprinkle with salt and pepper.

Meat Sauce – Smoothed flat and gently pressed down to compress the veggies below it

Eggplant – Remaining eggplant is stacked in the opposite direction of the first layer. Sprinkle with salt and pepper.

Béchamel Sauce – Topped with the rest of the cheese

continued on pg. 74

INGREDIENTS:

Beef Layer

• 1 Tbsp. olive oil

• 1 large onion, finely diced

• 2 cloves of garlic, finely diced

• 1.5 Ibs. lean ground beef

• 3 Tbsp. tomato paste

• 1 cup beef stock

• 1/2 cup dry red wine (or substitute more beef stock)

• 1 Tbsp. dried thyme

• 1 Tbsp. dried oregano

• 1/2 tsp. cinnamon

• 1 tsp. allspice

• salt and pepper to taste

• large handful of fresh spinach leaves

See ingredients for veggie layers and Béchamel Sauce on next page!

DIRECTIONS

Beef Layer

Heat 1 Tbsp. olive oil in a large pan over medium heat. Add onion and cook until it begins to soften/brown, then add in garlic and cook an additional 1-2 minutes longer. Add in beef, break up with a wooden spoon and cook until fully browned.

Once the meat is browned and the onions have softened, add the tomato paste, beef stock, red wine, all the spices, and toss in the spinach leaves. Mix well and cook, uncovered, at a low, gentle simmer for about 20 minutes, stirring occasionally until nice and thick.

Meanwhile, Prep the Veggie Layer

You'll want to get as much water out of the veggies as possible. To do this, place a few paper towels on the counter and your

eggplant slices on top. Rub a pinch of salt over both sides, then add a layer of paper towels on top.

On top of that, add the zucchini slices, followed by another layer of paper towel, followed by potato slices, and finished with another layer of paper towel. Gently press down to soak up the moisture.

Heat the olive oil in a large pan on the stove. Carefully start sliding in your potato slices and fry both sides until lightly golden and tender when poked with a fork.

Remove the potato slices and place on fresh paper towel (you may need to do this in batches).

Then fry the zucchini slices until softened and lightly browned. Once browned, place on a paper towel.

Finally, add additional olive oil to the pan, if needed, and fry the eggplant slices (again, you may need to do this in batches depending on the size of your pan). Remove and place on a paper towel.

Preheat the oven to 350 degrees Fahrenheit.

Prepare the Béchamel Sauce

Melt the butter in a medium-size pot over medium heat. When the butter has completely melted, slowly whisk in the flour to create a paste. Simmer over medium-low heat for a few minutes.

Gradually whisk in the milk to create a thick sauce. Stir in the salt and nutmeg.

INGREDIENTS: Veggie Layers

• 1 to 2 Tbsp. olive oil

• 4 medium-sized eggplant, sliced lengthwise to create planks around 1/3" thick

• 2 to 3 Yukon gold (or other yellow potatoes), peeled and sliced around 1/4" thick

• 2 medium zucchinis, sliced lengthwise to create strips about 1/3" thick

• 1 cup Pecorino or any hard white grating cheese such as Parmesan (to sprinkle in between layers)

Béchamel Sauce

• 1 stick unsalted butter

• 1/2 cup flour

• 4 cups milk

• 1 cup freshly grated Pecorino Romano

• 3 egg yolks

• 1/2 tsp. ground nutmeg

• 1/2 tsp. salt, or to taste

Remove the pot from the heat and stir in Pecorino until smooth and melted, then quickly whisk in the egg yolks. Stir 1/2 cup of the béchamel sauce into the beef.

Assemble the Moussaka

Place a layer of potato into the baking dish and sprinkle with a bit of Pecorino cheese and sprinkle with salt and pepper.

Follow with zucchini, sprinkled with cheese, salt, and pepper.

Then, layer half of the eggplant, sprinkled with a pinch of salt and pepper. Spread the beef sauce over the eggplant. Place down another layer using the rest of the eggplant.

Top all with the béchamel sauce, and finish with a sprinkling of Pecorino and place in the oven for 35-45 minutes, or until the top of the moussaka is golden brown.

Remove from the oven and allow the moussaka to sit for about 15-20 minutes before serving the casserole. This will help the moussaka keep its shape when you slice into it.

Enjoy!

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