Horticulture 2023 Newsletter No. 17
Wheat Scoop: Milling in McPherson: Eric Wall Continues Family Tradition of Involvement in Home Baking Association
Contact: Marsha Boswell, [email protected]
For audio version, visit kswheat.com.
For Eric Wall, director of sales at Grain Craft, milling in McPherson is a family tradition — as is active involvement in the Home Baking Association, a non-profit organization that promotes increased home baking.
“Any company that has a presence in the baking aisle should be a part of the HBA because the vision is to grow the practice of home baking, whether you sell flour, sugar, yeast, any kind of ingredient, even baking utensils, pans or baking mats,” Wall said, who is currently serving his second term as HBA president. “It makes sense for a company like Grain Craft to be a member because we want to have the association continue to teach and educate and keep people baking at home. So that’s why we’ve stayed involved for all these years.”
While Wall’s family were not charter members of the HBA, their membership dates to the 1960s, originally through their family-owned Wall-Rogalsky Milling Co, in McPherson. Wall joined the family business after he graduated from Kansas State University in 1982 with a degree in agricultural economics. The company was sold to Cereal Food Processors in 2000, a company that was acquired by Milner/Pendleton in 2014. The acquisition resulted in the creation of a new company — Grain Craft — now the largest independent flour miller in the nation.
Grain Craft’s network of mills supplies bagged and bulk flour to customers from coast to coast, including food service, pizza and tortilla industries and grocery stores. McPherson, where Wall continues to work, is Grain Craft’s primary small packaging mill, supplying two to 50-pound sacks, primarily for retail.
This strong connection to retail sales makes the HBA an ideal organization for Grain Craft since the HBA provides resources to anyone who teaches or fosters home baking skills and promotes the benefits of baking. In 2022, the HBA reached 7.2 million educators and consumers.
The HBA recently sponsored a three-day event with the Family, Career and Community Leaders of America (FCCLA), a national career and technical student organization for young people in family and consumer sciences in public and private schools. The 2023 Baking and Milling Industry Immersion brought students and teachers to Manhattan, Kansas, to tour local bakeries, flour mills and the Kansas Wheat Innovation Center. The KWIC is also home to the Grain Craft Innovation Lab, a space focused on quality and product performance analysis.
“FCCLA is trying to build these kids to be the next generation of leaders, and FCCLA has been a longtime partner with the HBA,” Wall said. “We wanted to do something like this to get their students and teachers to understand that there are some really nice opportunities in the baking and milling industries.”
Wall credited Charlene Patton, HBA executive director, and Sharon Davis, longtime HBA family and consumer sciences educator, as integral reasons why the HBA continues to succeed in their mission of promoting home baking through activities like the recent FCCLA event.
He also wants wheat farmers to know the connection between families who purchased baking ingredients, retailers and milling companies like Grain Craft flows directly back to Kansas farms.
“We want people to bake at home. They’ll buy flour, which is made from the farmers’ wheat,” Wall said. “Within a 100-mile radius, we source and grind a lot of wheat each year. So, if people continue to bake at home, that only helps provide the farmer with a good market for their wheat.”
Learn more about the Home Baking Association at https://www.homebaking.org/.
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Written by Julia Debes for Kansas Wheat
Having all the phyllo-feels on Mother’s Day
“Two books.”
Those were the first words mumbled out of my son’s mouth early Sunday morning, his face barely even lifted up from his belly-down sleeping position, but his need for reading books already at the forefront of his mind. Not exactly the heartfelt “Happy Mother’s Day!” an idealistic vision of the holiday might provide, but to be fair, Benson’s only two, so we’ll give him a few more years to get it figured out. And honestly, I would be smitten by anything coming so softly and thickly from that sleep-heavy face with those bleary blue eyes.
But I don’t mind admitting I am a sucker for my son. If you’ve read my column for any length of time, you’ve picked up on that. Mother’s Day was long a challenging holiday for me, after desiring and planning to be a mom my entire life, and then it not happening for years into our marriage. Brian and I had always talked about adoption even before infertility, but we had unexpected setbacks in our adoption and foster journey too. Finally, after being married for 9 years, we were finishing up our foster certification classes…when we found out we were also expecting a baby.
People like to tell me it always happens like that, but I know it wasn’t just a coincidence or a natural “symptom” of being a licensed foster family. I don’t know why the timing worked the way it did, but I know our home exploded with children; maybe not literally, but trust me, sometimes it feels like that. We went from 0 to 1+an unspecified number of children at any point. It’s a strangely delightful life.
This is my fourth Mother’s Day since the promise of children was finally tangible, and actually all three years since our son has been born we’ve also had extra foster kids in our home. Shockingly, neither Benson nor our extra two-year-old boy brought me breakfast in bed this Mother’s Day morning; I can say without reservation, however, that if they had, the bed would never be the same and so I’m really better with it this way.
I used to bring my mom breakfast in bed sometimes, and I don’t remember making a huge mess, but likely I simply didn’t notice it if I did. And while I revel in my personal role as a mom on Mother’s Days now, it’s a very important day in which to remember and thank my own mom.
I wanted to be a mom ever since I was 4 years old, and my mom played a huge part in that desire. I saw who she was, how she loved, and I wanted to be like her. I am so blessed and grateful to have her example, as well as that of both of my grandmas, as these women have given me such a godly heritage of living out their strength in sweetness and sacrifice — to their own children and to the many, many people welcomed in by their hospitality and open arms.
So here’s to my mom and Grandma Weber, and the memory of Grandma Mayer. Thanks for showing me how to love so well; I love you.
Now Mom, please come hurry and visit so you can read Benson two more books. I know you can’t resist him either.
Frilly Phyllo Egg Pie
After such a cheesy article, you needed a cheesy recipe. My parents ARE coming to visit the beginning of June, and while they read books to the ever-insatiable Benson, I will cook for them. Mom enjoys our farm-fresh egg, and is always partial to dishes with good presentation — so when I came across this phyllo-”crusted” savory egg pie, I knew she would enjoy it. It’s a little different take on a quiche (it has roots in Bosnia maybe?), but the crust is such a fun shortcut instead of using the traditional pie pastry. The recipe I consulted originally was just dairy and eggs, but I couldn’t help but throw cheese and random stuff in (we ended up with one asparagus + white cheddar, and one ham + smoked cheddar), so we’ll have to wait and see what version I make when they are here.
Prep tips: you usually have to be very careful with phyllo, not tearing the thinner-than-paper sheets or letting them dry out, but honestly for this you can throw caution to the wind and just go for it. This recipe does make 2 9” pies so that you don’t have surplus phyllo, but leftovers were great the next day if you aren’t serving many people.
6 eggs
2 cups cream
1 cup sour cream
1 cup thick/greek plain yogurt
2 teaspoons salt
1 tablespoon olive oil
8 oz [1 roll] phyllo/fillo dough
about 1 cup shredded cheese of choice
about 1 cup diced cooked meat/veg of choice
Whisk eggs, cream, sour cream, yogurt, and salt. Use about half the olive oil to grease 2 9” pie plates, and whisk the remaining into the egg mixture. Set aside.
Unroll the phyllo dough. Take a sheet of dough, and fold it accordion-style or just ruffle/crumple it up and place frilly-side up in a pan. Repeat with remaining dough, going around the edges of the pans first and then putting any extra sheets in the centers. Sprinkle the cheese and meat/veg over the phyllo, and then slowly pour in the egg mixture. Some edges of the phyllo should be sticking out over the egg — that’s good, they bake up crispy. Bake at 375° for 20-30 minutes, until the center egg portion is just set.
“It’s Always Construction Season for the Body”
Like a car racing along the interstate, exiting onto a highway, and finally reaching the family farm along a dusty gravel road, our blood circulates inside our bodies. There are the major blood vessels, such as the aorta running out of the heart, and there are the tiny capillaries allowing blood cells one at a time to carry oxygen and nutrients to all the cells in our bodies. The network of capillaries is so complex it is estimated there are over 40 billion in one person, and if stretched out in a single line they would cover over 100,000 miles.
Our blood is made up of a mix of liquids and solids. The liquid, plasma, is composed of water, salts, and proteins. The solids include red blood cells, white blood cells, and platelets. In general, the red blood cells deliver oxygen and carry away carbon dioxide, the white blood cells help fight infections, and the platelets help form clots if you get a cut.
Bone marrow is the spongy material inside our bones that helps make new blood cells, which only last so long. Red blood cells last about 120 days, platelets last 6 days, and white blood cells may last less than a day or much longer.
As with any stretch of road, accidents happen. The blood cells can become clogged, causing a stroke in the brain or a heart attack in the heart. Sometimes what goes wrong is a problem of overproduction causing a cancer of the blood. Leukemia is a cancer of the white blood cells, lymphoma is a cancer of the tissues that produce and carry white blood cells, and multiple myeloma is a cancer of plasma proteins. A cancer of too many red blood cells is called polycythemia vera.
While some cancers often cause the growth of a solid tumor, the overproduction of blood cells may be harder to detect. Symptoms are often vague, including fatigue, weakness, night sweats, bone pain, weight loss, frequent infections, enlarged lymph nodes, and other nonspecific symptoms.
Advancements in cancer therapies have made large strides in the treatment of blood cancers. Besides chemotherapy and radiation therapies, treatments can include stem cell transplants, immunotherapies, and targeted therapies which are more specific on the molecular level to what is being overproduced. Immunotherapies include modifying T cells to recognize and attack cancer cells.
The complexities of the human body are endless and amazing. Part of the wonder is how the cells in our bodies are constantly growing and being replaced. Just like our highway system, there is always construction.
Andrew Ellsworth, M.D. is part of The Prairie Doc® team of physicians and currently practices family medicine in Brookings, South Dakota. Follow The Prairie Doc® at www.prairiedoc.org and on Facebook featuring On Call with the Prairie Doc® a medical Q&A show based on science, built on trust for 21 seasons, streaming live on Facebook most Thursdays at 7 p.m. central.
“The Case for Iodized Salt”
Imagine how just over one hundred years ago, nearly ⅓ of people in the upper Great Lakes and upper Midwest regions walked around with a goiter on their neck. A goiter is a lump on the throat, which could be as big as an orange, a grapefruit, or larger. Actually an enlargement of the thyroid gland, a goiter can come from an overactive thyroid gland, an under-active thyroid gland, or an autoimmune condition, but in the United States before the 1920s, the reason was almost always deficiency of iodine.
Iodine is required for making thyroid hormones. In addition to having a goiter, those with iodine deficiency may be fatigued, slow moving, or have poor concentration. Iodine is even more important for brain development for a fetus during pregnancy and for the growing brains in young children. Iodine deficiency can cause fewer IQ points. The archaic term cretinism refers to iodine deficiency syndrome from birth, and affected people are small, mentally slow, and may have an enlarged tongue and thickened skin, among other ailments. Likely 50 million people suffer from iodine deficient brain damage world wide still today.
Iodine is a trace element on the earth’s crust, but factors like glaciers and flooding have caused it to be even more scarce in landlocked areas and more prevalent around coastal areas. In the coastal areas the iodine makes its way through the food chain. In the “goiter belt”, the upper Midwest and upper Great Lakes regions of the United States, and in Switzerland, goiters were common due to the lack of iodine in the diet.
The ancient Chinese knew ingesting seaweed could shrink a goiter. In the early 1800s, a Swiss physician observed ingesting iodine could treat the goiters of his patients. As with many things, it often takes a war to cause change. In World War I, a Michigan physician observed that over 30% of recruits had a goiter, and for many of them, it was big enough to disqualify them from the military. This finally got people’s attention.
In 1917, US physician Dr. David Marine convinced the Akron, Ohio school board to allow him to perform a study with iodine supplementation. The schoolgirls who received iodine had significantly fewer cases of goiter than the girls who did not.
Dr. David Cowie, who founded the pediatrics department at the University of Michigan, proposed the US adopt the Swiss practice of adding iodine to common table salt. It took effort, but thankfully the salt companies adopted the practice, and still today we have a cheap, common remedy to help prevent goiter and iodine deficiency throughout the United States.
Andrew Ellsworth, M.D. is part of The Prairie Doc® team of physicians and currently practices family medicine in Brookings, South Dakota. Follow The Prairie Doc® at www.prairiedoc.org and on Facebook featuring On Call with the Prairie Doc® a medical Q&A show based on science, built on trust for 21 seasons, streaming live on Facebook most Thursdays at 7 p.m. central.





