1606 June 2016 Badger Common'Tater

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Badger Common’Tater

June 2016

THE VOICE OF WISCONSIN'S POTATO & VEGETABLE INDUSTRY

Harvest Issue INTERVIEW: Wes Meddaugh, Heartland Farms Newest WPVGA Board Member

Volume 68 Number 6 $18.00/year $1.50/copy

BADGER BEAT Wisconsin’s Water Stewards Program ALLEVIATING HUNGER Potatoes feed starving children TROUBLESOME WEEDS Most common and troublesome U.S. weeds

Heartland Farms windrowers and harvester.


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Badger Common'Tater

On the Front Cover: The rows are straight, and

the windrowers, harvester and operators are hard at work at Heartland Farms. Photo by Brian Wysocki

8 Badger cOMMON’TATER INTERVIEW:

Wes Meddaugh, Heartland Farms Heartland Farms Manager and new WPVGA Board member Wes Meddaugh talks potato and vegetable harvesting, shipping and more. Shown here, Ken Klisiewicz operates the Lenco direct-load harvester.

Departments: ALI’S KITCHEN................... 53 AUXILIARY NEWS.............. 52 EYES ON ASSOCIATES....... 50

16 BADGER BEAT Wisconsin leads way with Water Stewards Program!

22 FEED MY STARVING CHILDREN FEATURE Mobile packing event set for June 18, Stevens Point

30 POTATOES USA Boise elementary school children get healthy snacks and a nutrition education.

MARK YOUR CALENDAR..... 6 MARKETPLACE.................. 44 NEW PRODUCTS............... 36 NOW NEWS...................... 25 NPC NEWS........................ 41

Feature Articles:

PEOPLE ............................ 34

18 LEARN THE THREE Components of Soil Health

SEED PIECE........................ 48

21 ASSOCIATE DIVISION Plans 16th Annual Golf Outing 32 THE KIT: Or at Least That’s What These Scouts Called It

4

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PLANTING IDEAS................ 6

WPIB FOCUS .................... 43


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Antigo, WI • 715-347-0521 | Plover, WI • 715-341-3445 | 800-236-2436 | info@jay-mar.com WPVGA Board of Directors: President: Mark Finnessy Vice President: Eric Schroeder Secretary: Gary Wysocki Treasurer: Josh Mattek Directors: Steve Diercks, Rod Gumz, Ron Krueger, Wes Meddaugh & Andy Wallendal Wisconsin Potato Industry Board: President: Heidi Alsum-Randall Vice President: Richard Okray Secretary: Bill Wysocki Treasurer: Keith Wolter Directors: John Bobek, Cliff Gagas, John T. Schroeder, Tom Wild and Dennis Zeloski WPVGA Associate Division Board of Directors: President: Wayne Solinsky Vice President: Zach Mykisen

Secretary: Cathy Schommer Treasurer: Casey Kedrowski Directors: Dale Bowe, Nick Laudenbach, Sally Suprise & Joel Zalewski Wisconsin Seed Potato Improvement Association Board of Directors: President: Eric Schroeder Vice President: Bill Guenthner Secretary/Treasurer: Jeff Fassbender Directors: Dan Kakes & Charlie Mattek

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: Danielle Sorano Coordinator of Community Relations: Jim Zdroik

Wisconsin Potato Growers Auxiliary Board of Directors: President: Paula Houlihan Vice President: Lynn Isherwood Secretary/Treasurer: Gabrielle Okray Eck Directors: Kathy Bartsch, Deniell Bula, Patty Hafner & Sheila Rine

WPVGA Office (715) 623-7683 • FAX: (715) 623-3176 E-mail Address: wpvga@wisconsinpotatoes.com Website: www.wisconsinpotatoes.com Like Us On Facebook: www.facebook.com/WPVGA

Mission Statement of the WPVGA: “To assist WPVGA members to be successful through education, information, environmentally sound research, promotion, governmental action, and involvement.” Mission Statement of the WPVGA Associate Division: “Our mission is 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 700 Fifth Avenue, Antigo, Wisconsin 54409 Subscription rates: $1.50/copy, $18.00/year; $30/2 years. Foreign; $30/year; $50/2 years. Telephone: (715) 623-7683. Mailing address: P.O. Box 327, Antigo, Wisconsin 54409. Or, subscribe free online: http://wisconsinpotatoes.com/blog-news/subscribe/ ADVERTISING: To advertise your service or product in this magazine, call (715) 630-6213, or email: Joe Kertzman: jkertzman@wisconsinpotatoes.com. The editor welcomes manuscripts and pictures but accepts no responsibility for such material while in our hands.

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5


Mark Your

Calendar

June

13-18 WI DATCP MEXICO AG TRADE MISSION w/CIGAL Dairy Trade Show Guadalajara, Mexico www.cigal.biz 18

FEED MY STARVING CHILDREN Mobile Packing Event Noel Hangar Stevens Point, WI

20

VIRUS DETECTION TRAINING WORKSHOP WSU Research Farm Othello, WA

20-22

UNITED FRESH 2016 CONVENTION McCormick Place Convention Ctr Chicago, IL

24

SPUD SEED CLASSIC Bass Lake Golf Course Deerbrook, WI

July 9 PARDEEVILLE TRIATHLON Powered by Wisconsin Potatoes Event www.pardeevilletri.com

Planting Ideas Life throws curveballs at you. It’s a baseball metaphor, but a good

one. You wake up one morning, you’re standing at the plate, and here comes a changeup. Something you didn’t expect to happen that day does. It’s how you handle such situations, whether you follow the ball to your bat or strike out looking that determines the direction your life takes. Some curveballs aren’t bad. They come in waist high, float over the plate, and a prepared player can hit them out of the park. I recently had a good curveball cross my plate. After enjoying a nearly 20-year career as Managing Editor of BLADE Magazine at Krause Publications in Iola, Wisconsin, I was offered the chance to take my career in another direction—as Managing Editor of the Badger Common’Tater.

13

ASSOCIATE DIV PUTT-TATO OPEN GOLF OUTING Bull’s Eye Country Club Wisconsin Rapids, WI

I immediately knew it was the path I wanted to take, and so far my instincts have turned out right. For me, much of success and happiness in life has to do with people, who you meet, hang around with, associate with and like.

13-15

2016 NPC SUMMER MEETING Hyatt Centric Park City Park City, UT

And the people I’ve met so far in the potato and vegetable industry are top notch, passionate, committed and friendly. Those are my favorite kind.

21

FIELD DAY Langlade County Research Station Antigo, WI

21

NORTHERN PLAINS POTATO GROWERS ASSN. GOLF OPEN Park River, ND

And fun—people have to be fun. When Jed Colquhoun, a professor at the University of Wisconsin-Madison, was given a last-minute “Badger Beat” column to write for this month, he and his colleagues ribbed each other about who gets their mug shots in the magazine most often.

28

HANCOCK FIELD DAY & CENTENNIAL CELEBRATION Hancock Ag Research Station Hancock, WI

30

ALMOND TATER TOOT Almond, WI

29-31 PMA FOODSERVICE CONFERENCE Hyatt Regency Monterey Hotel & Spa Monterey, CA www.pma.com/events/foodservice 31-8/4

2016 PAA ANNUAL MEETING Amway Grand Plaza Hotel Grand Rapids, MI www.experiencegr.com/mipotato

At a recent Wisconsin Potato & Vegetable Growers Association promotions meeting in Plover, much good-natured ribbing was given by potato growers and Board members to poor Dana Rady, the skilled Director of Promotions, Communications and Consumer Education, about upcoming promotions. I’m going to love this industry, filled with honest, down to earth, hardworking people who know how to have fun. This was one of those good curveballs. 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


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Interview

Wes Meddaugh, Heartland Farms Newest WPVGA Board Member By Joe Kertzman, Managing Editor

Name: Wes Meddaugh Title: Farm manager, WPVGA Board member Farm Name: Heartland Farms, Inc. Location: Hancock, WI Hometown: Bancroft, WI Current Residence: Bancroft, WI Crops Grown: Potatoes, sweet corn, snap beans and peas Years in Present Position: 5 Previous Employment: Paramount Farms Schooling: UW-River Falls Activities/Organizations: WPVGA Board Family: Wife, Jody, and two sons, R.J. (7 years old) and Nolan (4) Hobbies: Hunting, fishing and all the sports and activities the boys are involved in.

Top: The sun rises over the home of Heartland Farms, Inc. in Hancock, Wisconsin. 8

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Those in the potato industry know that multi-generational farms are the norm, not the exception, and few know it better than Heartland Farms, Inc., a fifth-generation irrigated potato and vegetable farm operating in five counties of Wisconsin. The original farm was settled in 1873 by August Pavelski, great grandfather to current CEO Richard Pavelski when he emigrated from Poland. Incorporated as A.M. Pavelski & Sons, Inc., in 1974, the name Heartland Farms became its successor in 1980 when Richard and Dave Knights partnered. The original 80-acre farm near Amherst Junction in Portage County is still being farmed. Richard’s son, Jeremie Pavelski, is now the president of Heartland Farms and has been working around the farming operations since he was in middle school. Jeremie is also a member of the Wisconsin Potatoes & Vegetable Growers Association and the National

Photos by by Brian Wysocki of Heartland Farms, Inc.

Potato Council Board of Directors. T.J. Kennedy, current vice president of operations, joined the team in 1988. FOUR SHIPPING LOCATIONS With the majority of its farmland in Hancock, Heartland Farms currently ships out of four locations: Almond, Amherst Junction, Hancock and Plainfield. The business employs 100 fulltime people, hiring approximately 120 seasonal workers, farming roughly 21,000 irrigated acres and experiencing growth. The farm produces many types of chipping potatoes as well as fresh market potatoes, and has storage capacity for over 3,500,000 Cwt. (175,000 tons). Shipping capacity is approximately 60 truckloads per day. What steps do you take to prepare for the harvest season? We focus a lot of attention on equipment preparation and maintenance prior to the harvest


season. Field equipment, potato trucks, storage line equipment and storage systems are all gone through and ready to go. Downtime during harvest isn’t completely avoidable but can be minimized greatly if everything is in good working order going into the season. How does your planting operation impact the harvest operation in the fall? We plant many different varieties on the farm. Each has their own characteristics such as sugar profile, maturity and solids. Our goal is to plant in the right place at the right time to maximize yield and quality of each variety. Understanding and managing each variety helps us prepare our harvest plan so we can deliver the highest quality product to our customer throughout our entire shipping window, whether it is fresh crop in August or storage crop the following June. I understand that Heartland Farms, Inc. has always been progressive in adopting proven, new technology. How so? Please explain in detail. The farm philosophy is always to be on the leading edge of the industry. That comes with capital investment and many man hours in research and development, but the results of these adventures have kept us very competitive in the potato industry. Within the past three years we have installed eight center pivots with VRI technology to manage water. We plan to continuously add more every year going forward. continued on pg. 10

Above: It’s a group effort when the Heartland Farms harvest crew gets to work. Middle: Ah, the good old days—the machinery was simpler and the crew smaller years ago on Heartland Farms. Bottom: The potato plants are coming into full bloom in this Heartland Farms, Inc. field photo. BC�T June

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Interview. . . continued from pg. 9

We have been able to minimize water use, put water where it is needed and produce a higher quality product for our customer.

Last year we implemented row shutoffs on all our planters, hillers and fumigator rigs. This has allowed us to only plant seed and apply product

within our field boundaries. That, in turn, has helped to reduce the amount of seed and crop inputs that are utilized outside the watered area of the field Last fall we implemented fuel monitoring systems on our truck and tractor fleet, and since then have improved our fuel efficiencies and cut our idle times. We installed yield monitors on our harvesters last fall. With this data we will be able layer and analyze all of our data on the farm that is site specific already and enhance our research on site specific seeding rates, fertilizer and chemical applications. Technology is coming faster and faster every year, which will bring challenges but also a great deal Above: The rows are as straight as they are pretty in a recently hilled potato field. Inset photo: Potatoes are harvested using a Lenco Airhead. OPPOSITE PAGE Left: The storage crew, with line supervisor Chris Dunn front and center, grades potatoes. RIght: The potato trucks are lined up and ready to go to work.

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of opportunity. I also understand you make use of inputs and maintain land stewardship practices. Please explain how that works and benefits you and the community. We have always been very progressive in adapting good practices. We have planted grass buffer strips around waterways and cover crops to help reduce wind erosion.

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We also monitor the weather for high wind events that could cause blowing when the soil is bare and try to apply water to hold the soil down if it looks like it is going to be windy. We do a lot of crop analysis to ensure we are only applying the nutrients the crops need. Integrated pest management is also a huge deal to us. If we can reduce the crop protectants we need to use, it’s a win-win for all.

We also work a lot with the Department of Natural Resources, Wisconsin Potato & Vegetable Growers Association (WPVGA), Water Task Force and community organizations to come together to help understand what the wants and needs of each are. (Wes is, in fact, one of the two newest Board members of the WPVGA—he and Rod Gumz of Gumz Muck Farms, LLC.) continued on pg. 12

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Interview. . . continued from pg. 11

How is your farming operation efficient and cost effective?

to achieving excellent bruise-free readings?

We have a team approach on the farm with a common vision of doing the best we can as efficiently as we can. We have a dedicated crew that understands that concept, and every day we get better tools to identify and improve efficiencies.

Maintaining proper moisture on a field from vine kill to harvest will ensure your tubers are not dehydrated, thus creating more bruise potential.

What do you feel are the keys

Having good moisture at the time of harvest allows the operators to run harvest equipment at proper

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rpm’s (revolutions per minute) and minimal chain speeds to carry dirt and deliver the potato into the truck with minimal impact. Varieties have different tolerances to bruise depending on solids and temperatures. Understanding those temperature windows helps plan harvest timing to minimize digging certain varieties when it gets too cold. Another often overlooked area is the storage line itself. Running equipment to match speed of the unloading truck and reduce all drop areas on the line and coming off the boom onto the pile aids in minimizing additional bruising. I understand you also plant chip potatoes, sweet corn, canning peas, Top and Right: Filling the potato storage bin is an ultimately rewarding experience.


green beans and soybeans. How many acres of each, and when and how is each harvested, stored and shipped? We farm around 21,000 acres of potatoes and vegetables. We can dig between 350 and 400 acres of potatoes per day. We dig fresh crop from the first week in August until the middle of October. We dig storage crop from about the first week in September until the first week in October. All the sweet corn, snap beans and peas are harvested by the canning company and processed. What do you believe is the most critical aspect of the harvest operation? Good people and good equipment— if you don’t have the first the latter doesn’t matter. continued on pg. 14

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Interview. . . continued from pg. 13

Have you seen better results with any particular type of harvester and why? We have one Lenco direct load and the rest are Lenco airheads.

We run the direct load on ground that doesn’t have rock. The Lenco airheads work well for us across a wide range of rock size and volume. How have you established the farm

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Service, quality and adaptability— our goal is to meet or exceed our customer needs. We are flexible enough to be able to react and ship product in short notice. Reliability and consistency on our end helps our customers be more efficient. Do you need to do anything differently when harvesting potatoes destined for the fresh or chip market as opposed to the seed or process/ frozen market? Most of the varieties we grow have thin skins. Maturity and skin set are important to manage going into harvest and storage.

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as a favorite supplier? I see you ship out of several locations. How and why?

Being patient on when to dig pays dividends to reduce skinning and potential storage issues in the future. With the thin skins comes greater bruise and defect potential so we watch temperatures and moistures closely through harvest. What types of potatoes are you harvesting for each? Above: The well-irrigated potato field in season looks promising come harvest time. Right: The potatoes are in the chute headed for truck delivery to a plant.


We grow Frito-Lay varieties, Atlantics, Pike, Snowden, Dakota Pearls and russets. What do you see as the biggest challenge of the harvest season? What do you do to try to overcome it? Every year it gets more difficult to find part-time employees for harvest. I don’t see this getting better in the short term and I don’t think there is one good answer to overcome the issue. We have ramped up advertising across many mediums of communication to attract more applicants, and as the next harvest season approaches, we will have to adapt to what the workforce has to offer. How are your potatoes graded? Currently, we have one facility where we have a team of graders manually grading finished product and one facility where we grade mechanically with an Odenberg. This fall we will have the ability to grade two lines mechanically and one with a team of graders. What’s the best advice you could give another grower in regard to harvesting potatoes? Be patient, but when the window of opportunity opens to get things done and done right be ready to take full advantage of it.

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BC�T June 15


Badger Beat

Wisconsin Potato Growers Lead Way With Water Stewards Program By Jed Colquhoun, Professor Department of Horticulture, University of Wisconsin-Madison

In about 6th grade or so I remember preparing for a particularly challenging test and my father’s lasting advice: “Prepare the best that you can, always put your best foot forward and don’t worry about what you can’t control.”

In a much broader and more impactful sense, we have the same challenges when it comes to Central Sands water. We can’t control the weather, and for the most part we can’t control public sentiment. The global pressure on water resources isn’t going away. What we can control, however, is how we manage water on our individual farms and even individual pivots. And we can tell the story of agricultural technology adoption, advances in water conservation and irrigation innovation on our own farms and on those of industry at large. With this in mind, UW-Madison and the Department of Natural Resources are working with Wisconsin potato growers and a number of other conservation groups to create the Wisconsin Water Stewards program. This program will document and recognize water management on participating farms and identify opportunities for continuous advancement. ON-FARM DATA The Water Stewards program will also measure the specific conservation and irrigation management practices that best manage water by correlating these practices with water withdrawals that potato growers 16 BC�T June

already report. This gives us on-farm data from real world situations to determine which practices have the most benefits for specific farm locations. Do drop nozzles make a difference? How much difference do rotational

Above: Though Wisconsin potato growers can’t control the weather or even public sentiment, one thing they can control is how they manage water on their individual farms and even individual pivots. Photo by Brian Wysocki courtesy of Heartland Farms, Inc.

crops make near sensitive water areas? What’s the best way to measure soil moisture to determine irrigation needs? It’s important to note that this program is not being developed in some ivory-tower vacuum, but instead with a diverse group of stakeholders who understand the importance of agriculture while looking at innovative solutions to local, on-farm priorities. A broad workgroup that includes several potato growers and Wisconsin Potato & Vegetable Growers Association leadership was brought together last spring to initiate the program. Over the winter, a practice-based assessment was developed and reviewed by the workgroup and will


soon be evaluated by agricultural water management experts beyond Wisconsin’s borders.

and turning the situation into a broadly recognized example of potato growers leading positive change.

This fall a group of growers has committed to piloting the program, after which it will be evaluated, reviewed and modified as needed. Most importantly, the program considers managed recharge in addition to irrigation practices.

While marketing such a program that was well before its time was challenging, there’s no doubt that it not only has drawn positive attention to Wisconsin potato grower leadership, but also pulled the entire industry toward continuous advancement.

GROUNDWATER RECHARGING How do we best recharge groundwater in the shoulder seasons before planting and after harvest? Can our non-cropland serve as recharge areas with carefully managed wetlands? Can drainage during the off-season be managed in a way that the groundwater is recharged instead of sending the water down the river and out of the area? Farmers have always been known for creative solutions, and we can apply that same ingenuity to water management. The draft assessment includes eight categories: 1) irrigation equipment; 2) irrigation system operation; 3) measuring and predicting soil water content; 4) water application records; 5) water and soil management; 6) outreach and education; 7) habitat protection and restoration strategies; and, 8) landscape-level water resource management. The assessment process itself won’t be a cumbersome time burden. In fact, it won’t be much different from the irrigation technology adoption assessment that over 90 percent of the Wisconsin potato community participated in just over a year ago. Participating growers will also have access to a broad range of expertise to help figure out the best way to manage and conserve water resources on their individual farms. Overall, this assessment will be valuable for growers to discuss and promote their own on-farm water stewardship programs.

Above: The Wisconsin Potato & Vegetable Growers Association Groundwater Task Force was formed in 2009 in response to growing concerns over the potential impact of irrigated agriculture, climate, urbanization and other factors on the groundwater aquifer and surface waters of the Central Sands.

The Wisconsin potato industry has been a national and even international leader in agricultural stewardship programs for decades. The Healthy Grown® program is a great example of taking specific concerns about pesticide use from those outside the farm community

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It’s time that we document that continuous advancement and identify the next opportunities to apply farmer ingenuity in addressing challenges. Such practices form the foundation of successful agriculture. If you’d like to help us shape what that looks like, please consider joining the Water Stewards program workgroup by contacting Deana Knuteson (dknuteson@wisc.edu) or Jed Colquhoun (colquhoun@wisc. edu).

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BC�T June 17


Three Components of

SOIL HEALTH

Understanding soil’s physical, chemical and biological aspects helps growers make more informed decisions By AgSource Cooperative Services The Natural Resources Conservation Service (NRCS) defines soil health as “the continued capacity of soil to function as a vital living ecosystem that sustains plants, animals and humans.” But what exactly does that mean? Let’s start by looking at the three components of soil: physical, chemical and biological. “We are actually returning to an older idea,” states Dr. Jim Friedericks, AgSource Laboratories’ Outreach and Education Advisor. “About 35 years ago, the concept of soil quality was described as a combination 18 BC�T June

of these three components.” PHYSICAL The physical characteristics of soil include size and distribution of the mineral particles in combinations of sand, silt and clay. While sand helps to keep the soil loose and increases internal drainage, small clay particles provide more surface area to retain water and nutrients within the soil. The natural physical and chemical bonds between these particles create internal structure in the soil and small clumps called aggregates.

This aggregation reduces soil compaction while increasing the space for roots to penetrate, thus supporting better plant growth. Other features such as surface slope, stoniness and internal drainage also contribute to the physical properties of soil. CHEMICAL The qualities of the soil considered as chemical characteristics are already familiar to us through soil testing provided by laboratory services. Typical soil test results include pH, phosphorus, potassium and organic matter.


Testing also looks for other nutrients necessary for plant production, such as sulfur and zinc. Recommendations for fertilizer and other additions to the soil are based on the measurable levels of these factors. Chemical testing can also help to determine soil management practices that are needed to improve soil characteristics. For example, liming to raise pH to a favorable level for crops, or adding gypsum to counteract high sodium levels, are two applications of inputs other than plant nutrients that enhance plant growth. BIOLOGICAL Biological characteristics of the soil are a function of the size and diversity of the microbiological population. It is estimated that in one gram of soil (enough to fit on top of a nickel) there are one billion living organisms, consisting of roughly 10,000 species. Most of those are single-celled bacteria but the population is very diverse. These billion organisms carry out countless biological transformations, depending on the blend of nutrients available and the physical characteristics of their environment,

Figure 1: Soil texture and water availability

such as temperature, aeration and moisture. These organisms compete with plants to utilize available nutrients in the soil. There are also beneficial bacteria and fungi that provide nutrient elements to plant roots while obtaining carbon from the plant as an energy source for growth. Biological activity enhances water retention and soil absorbency, and reduces water runoff by increasing the organic matter content in the soil.

Increasing the soil organic matter by 1 percent increases the retention of available water by one acre-inch, or up to 10 percent of the soil’s water holding capacity. Biological activity in the soil is beneficial in retaining nutrients for later release through decomposition. The nutrients present in decomposing crop residues, especially nitrogen and carbon, control the rate of microbial growth. continued on pg. 20

COMPANIES

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Soil Health. . . continued from pg. 19

When there is an abundant energy source (carbon) with readily available nutrients (such as nitrogen), then a high rate of microbial activity and nutrients in the organic material are made available. But if carbon or nitrogen are limiting, then this turnover is slower. “When looking at soil health, you can’t just look at one component,” notes Friedericks. “To get the entire picture you need to see how all three interact.”

Figure 2: Water holding capacity as influenced by organic matter

For example, soil compaction (physical) limits the drainage of water through the soil, which in turn increases nitrogen losses (chemical) through microbiological reduction of nitrogen in the soil’s organic material (biological).

Friedericks said there is currently a lot of attention on soil health testing, which focuses on measuring the potential rate of biological activity in the sample and the levels of carbon and nitrogen that control that rate.

Soil testing laboratories can provide tests that will measure most of these characteristics.

SOIL HEALTH TEST A soil health test score provides a number related to these

characteristics, with a higher number indicating a healthier soil, he explained. A soil health test provides a reference point to use in gauging the current quality of your soil and the impact of any steps that are taken to improve that quality. A typical first-step recommendation to improve soil health is to grow a cover crop. This will help to retain nutrients, enable vigorous soil microbial growth throughout the year and will build soil organic matter content. Other beneficial practices include reducing tillage or converting to no-till operations, adding a hay crop or pasture into an extended cropping rotation and applying manure in ways that maximize the nutrient and organic benefit to the soil.

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“Anything that builds organic matter and maintains a readily decomposable nutrient source for an active microbial population in the soil will improve soil health. This in turn will enhance the overall quality of the soil, maximizing the productive capacity of the land,” said Friedericks. AgSource is a leader in agricultural and environmental laboratory analysis and information management services. A subsidiary of Cooperative Resources International, AgSource provides services to clients in the United States and across the globe. Learn more at www.AgSource.com.


WPVGA Associate Division 16th Annual Golf Outing & Barbeque

WPVGA

Bull's Eye Country Club

Associate Division

Wisconsin Rapids

Wednesday, July 13, 2016

The WPVGA Associate Division will host the 16th Annual Golf Outing at the Bull's Eye Country Club in Wisconsin Rapids. The golf outing is followed by a splendid dinner barbeque and raffle prize drawings.

Platinum Sponsors

The golf format is a four-person scramble with a shotgun start limited to the first 36 foursomes and sign up is a first-come basis, so sign up soon! Don’t miss out! The scramble begins at 11:00 a.m. registration is at 10:30 a.m. Cost is $75/person which includes 18 holes of golf with cart. Proper golf etiquette is expected.

Silver Sponsors

Lunch is available for all golfers that day courtesy of an associate sponsor. The dinner barbeque is held immediately following golf and is open to everyone in the industry whether you choose to golf or not. Tickets are required. ‘Barbeque only’ ticket price is $15/person. Make checks payable to WPVGA. Please contact Julie Braun, 715-623-7683, if you have any questions. You can sponsor a hole for a minimum $200 donation in cash or prizes. Call Julie Braun, 715-623-7683, for more details.

Syngenta

Advanced Farm Equipment Ansay & Associates, LLC Badgerland Financial/United FCS Del Monte Foods Jay-Mar, Inc.

Lunch Sponsor K & S Fuel Injection, Inc.

REGISTRATION DEADLINE: June 24, 2016

✁ ❑ Yes! I will golf. I am registering ______ golfers.

Group Leader Name: _____________________________

(Fee for golf only is $75 per person. This does not include barbeque.)

Company Name: _________________________________

❑ I wish to order _______ Barbeque Tickets at $15.00 per ticket.

Address: ________________________________________ City, State, Zip: __________________________________

❑ I would like to sponsor a hole at the golf outing. My donation of $_________ is enclosed.

Phone: __________________________________________ These are the people in my group: 1. ______________________________________________

Golf Fee: Number of Golfers x $75

$_________

Barbeque Tickets: Number of Tickets x $15

$_________

+ Hole Sponsor/Donation

$_________

Total Amount Enclosed:

2. ______________________________________________

$_________

Please return completed form and payment to: WPVGA • P.O. Box 327 • Antigo, WI 54409-0327

3. ______________________________________________


Potatoes Feed Starving Children

Mobile packing event set for June 18 in Stevens Point By Tamas Houlihan, Executive Director, WPVGA

Making a commitment to alleviate world hunger, the Wisconsin Potato & Vegetable Growers Association (WPVGA) and the Wisconsin Potato Growers Auxiliary (WPGA) are once again sponsoring a potato-meal packing event to help feed hungry children all over the world.

their family and friends, will gather at the Noel Hanger at the Stevens Point Municipal Airport on Saturday, June 18 to pack 100,000 servings of MannaPack™ Potato meals, developed by the non-profit Christian charitable organization Feed My Starving Children (FMSC).

Following highly successful events the past five years, members of the Wisconsin potato industry, along with

MannaPack Potato servings are formulated to prevent starvation in children using dehydrated potatoes,

22 BC�T June

vitamins and minerals. Approximately $22,000 has been raised to fund the 100,000 meal packs. “The MannaPacks were created to be easily digested by young malnourished children,” said Ali Above: Working the registration desk at a recent Feed My Starving Children event are Wisconsin Potato Growers Auxiliary board members Patty Hafner (left) and Sheila Rine. Also helping are Sheila’s daughters Rachel and Lauren (right).


Right: The Wisconsin Potato Growers Auxiliary will once again be organizing and coordinating this year’s mobile packing event. Auxiliary members pictured at a recent FMSC event include (L-R) Paula Houlihan, Patty Hafner, Sheila Rine, Lynn Isherwood, Ali Carter and Jacquie Wille.

Carter, event coordinator and WPGA member. “In particular, the Potato-W formula we are packing at the event supplies that very needed nourishment when other forms of food, including the MannaPack Rice formula, are not an option,” she noted. “This is an incredible opportunity to come together as an industry and as a community to impact the lives of these children in a profound way,” she added. DONOR GENEROSITY Carter said the ingredients are purchased entirely through the generosity of donors. With each FMSC meal costing only 22 cents to produce, and 92 percent of all donations going directly to the feeding program, gifts of all sizes go a long way in the fight against world hunger. A total of 320 volunteers will be working two-hour shifts throughout the day. “Giving the gift of your time is very rewarding,” said Paula Houlihan, event coordinator and President of the WPGA. “It’s a simple but powerful process.” “We offer volunteers the choice of where they want to donate their continued on pg. 24 BC�T June 23


Potatoes Feed Starving Children. . . continued from pg. 23

time, whether it’s filling bags, sealing packs, refilling ingredients or stacking filled boxes for shipping,” Houlihan explained.

from FMSC about the potato packs and stories about the children who benefit from them. It’s very moving,” she concluded.

industry have been strong supporters of the FMSC meal packing program since the idea was introduced here five years ago.

“We also continuously show a video

Members of the Wisconsin potato

Mike Carter, CEO of Bushmans’, Inc., Rosholt, heard about the program through the United States Potato Board, and has spearheaded the fundraising efforts in Wisconsin.

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“We are thankful to the WPVGA and the Auxiliary for priming the pump for this important event,” Carter said. “Bushmans’, Inc. will continue to support this event and we are grateful for all the other potato industry members who participate financially as well as through volunteering. This event really shines a spotlight on the generous nature of our industry.” In the last four years, the Wisconsin potato industry has helped pack and distribute over half a million meals to hungry children around the world. Left: Retired University of Wisconsin plant pathologist Dr. Walt Stevenson fills bags with WPVGA Promotions Director Dana Rady (center) and another volunteer. Right: The hardworking crew from Antigo includes Bill Page, Pat Zalewski, Dan Zalewski and Kris Page, along with a couple of young helpers.

24 BC�T June


Now News

united states

Palmer amaranth photo is courtesy of Superior Ag Resources, Tom Sinnot.

Most Troublesome Weeds 1. Palmer amaranth 2. M orning glory (ivy leaf, pitted, tall, sharppod) 3. Common lambsquarters 4. Water hemp (common, tall) 5. Horseweed (mare’s tail)

What’s the Most Troublesome Weed in the U.S.? The Weed Science Society of America did the research and came up with some fascinating results It’s now official. A survey conducted by the Weed Science Society of America (WSSA) has ranked Palmer amaranth, also known as Palmer pigweed, as the most troublesome weed in the U.S. Weeds in the Galium genus (cleavers, catchweed bedstraw and false cleavers) ranked as the most troublesome in Canada. “We certainly weren’t surprised to find Palmer amaranth at the top of the U.S. list,” says Lee Van Wychen, Ph.D., science policy director for WSSA. “This weed can have a devastating

impact on crop yields. Its stems are tough enough to damage rugged farm equipment, and it is extremely prolific. A single Palmer amaranth plant can produce as many as a million seeds during a growing season,” Van Wychen added. Hundreds of weed scientists, extension agents and practitioners across 49 states, Puerto Rico and eight Canadian provinces participated in the 2015 WSSA survey. They provided input on both the most common weeds (those most

Most Common Weeds 1. Foxtail (giant, green, yellow) 2. Common lambsquarters 3. Crabgrass (large, smooth) 4. Palmer amaranth 5. Morning glory (ivy leaf, pitted, tall, sharppod)

canada Most Troublesome Weeds 1. Galium (cleavers, catchweed bedstraw, false cleavers) 2. Wild oat 3. Canadian thistle 4. Kochia 5. Wild buckwheat

Most Common Weeds 1. Wild buckwheat 2. Wild oat 3. Pigweed (redroot, smooth) 4. Foxtails (green, yellow, giant) 5. Common lambsquarters

continued on pg. 26 BC�T June 25


Now News. . . continued from pg. 25

frequently seen) and the most troublesome weeds (those most difficult to control) in 26 different cropping systems and natural areas. The lists below are based on an

aggregation of their responses, which mentioned more than 650 weeds at least once. Among the other significant findings

from the 2015 WSSA survey were the most troublesome and the most common weeds in several key crops and ecosystems across the U.S. and Canada.

Weeds in U.S. & Canadian Crops and Ecosystems Crops and Ecosystems

Most Troublesome Weed

Most Common Weed

Aquatic Systems

Hydrilla

Watermilfoil (Eurasian, hybrid)

Cereal Grains, Spring

Wild oat (troublesome)

Wild oat (common)

Cereal Grains, Winter

Downy brome/cheatgrass

Downy brome/cheatgrass

Corn

Waterhemp (common, tall)

Foxtail (giant, green, yellow)

Cotton

Palmer amaranth

Palmer amaranth

Parks, Wildlife Refuges

Canadian thistle

Downy brome/cheatgrass

Fruit and Nut Crop

Japanese stiltgrass (Mary’s-grass, Nepalese brown top) Eastern poison-ivy

Japanese stiltgrass (Mary’s-grass, Nepalese brown top) Red sorrel

Pastures, Rangelands, Right of Ways

Canadian thistle

Canadian thistle

Soybean

Horseweed (mare’s tail)

Foxtail (giant, green, yellow)

Turf

Annual bluegrass

Crabgrass (large, smooth)

Vegetables

Nutsedge (yellow, purple)

Common lambsquarters

Forestry

The 2015 survey data is available at http://wssa.net/wssa/weed/surveys. Scientific names for the weeds above are available in the WSSA composite list of weeds at http://wssa.net/wssa/weed/composite-list-of-weeds. WSSA plans to conduct its weed survey annually, with a three-year rotation of different weed habitats. The 2016 survey focuses on weeds in broadleaf crops, fruits and vegetables. The 2017 survey will focus on weeds in grass crops, pastureland and turf, while the 2018 survey will focus on weeds in aquatic environments, natural areas and other non-crop settings.

SUPPORT YOUR FELLOW WPVGA MEMBERS When you need goods or services, please consider asking our Associate Division Members for quotes or explore what they have to offer. Together, we make a strong organization and appreciate how wonderful we are as a group. 26 BC�T June


Potato Days Festival Celebrates 25 Years “Spud”tacular and A“peeling” events attract over 20,000 people Food, family fun and many events make up the Potato Days Festival, held this year on Friday and Saturday, August 26 and 27, in Barnesville, Minnesota. But most importantly it’s the 25th anniversary of the Potato Days Festival. Well known for its potato production, Barnesville draws on its potato heritage for two days of “spud”riffic fun. Each year an estimated 20,000 tater lovers from across the country descend on this town of 2,500 to enjoy bushels of free fun for the entire family. This year, to celebrate the festival’s 25th anniversary, festival director Theresa Olson plans to bring back some old events and host some new ones. It’s a great time to attend the Potato Days Festival for the first time or return to relive great memories. “Anyone who has attended the festival raves about the good food court that serves up the best of potato pancakes, dumplings, Norwegian lefse, French fries, mashed potatoes and gravy and potato sausage,” Olson says. “There are also a few nonpotato items such as pork or beef sandwiches, hamburgers, macho

nachos, ice cream and smoothies served,” she adds. PEELING AND PICKING CONTESTS The mainstay of the festival is the potato peeling and picking contests, but family fun continues with such events as the mashed potato wrestling competition, strong man contest, sculpting contest, street fair, “Eyes of Fashion” fashion show, quilt contest, stage entertainment and the ever-growing car show. There are cooking contests consisting of making the best lefse entrée or the best potato recipe, and if you’re looking for athletic competition, join the 5k/10k/Fun Run or softball tournament. Other activities include the whist and pinochle tournaments, horseshoe contest, quilt show and Miss Tater Tot contest. There’s even a chocolate fest for chocolate lovers. Dances for all ages help round out the Potato Days Festival, including a Friday night teen dance and a Saturday night street dance for the over-21 crowd. Whether spuds are a part of the activity or not, when combined with other food and events, attending the

Top: The “Potato Scramble” is part of the fun available for kids during the Potato Days Festival in Barnesville, Minnesota. Above Right: One is cuter than the next—the kid and then the costume—at the kiddie parade held during the Potato Days Festival.

Potato Days Festival in Barnesville makes for a “spud”tacular Friday and Saturday. For more information, check out the festival website at www.potatodays. com, or for a free brochure and a complete schedule of events, call the spud line at 800-525-4901. continued on pg. 28 BC�T June 27


Now News. . . continued from pg. 27

The Little Potato Company Announces New Wisconsin Head Office and Plant In the Village of DeForest near Madison, WI

The Little Potato Company announces its plan to develop and operate a new $20 million U.S. head office and processing facility in the Village of DeForest near Madison, Wisconsin. The new facility will supplement the

company’s Canadian head office and plant in Edmonton, Alberta. The expansion, to be custom-built on U.S. Highway 51 and open in early 2017, will feature state-of-the-art

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Above: Shown is a rendering of The Little Potato Company’s planned head office and processing facility to be located in DeForest, Wisconsin, and open in early 2017.

equipment, and will serve customers throughout the United States when fully operational. The site was chosen for its proximity to an exceptional region and experienced, passionate growers, and access to major transportation and logistics networks, as well as the availability of skilled workers. “We are delighted with this new investment that represents our ongoing commitment to make a consistently exceptional product more available to our customers,” says Angela Santiago, CEO and cofounder of The Little Potato Company. “This is particularly significant in our 20th anniversary year when we celebrate our leadership in service and innovation,” she adds.


BABY BOOMERS & BLUSHING BELLES The Little Potato Company has a significant grower and distribution network throughout the U.S. and Canada for its proprietary line of Creamer varieties of potatoes, including Baby Boomer and Blushing Belle, and its value-added innovative Microwave and Oven/Grill Ready packs of Creamers and gluten-free spice packs with no added flavors, preservatives or colors. It is a world leader in Creamer sales and innovation, selling and marketing several proprietary varieties throughout the U.S. and Canada. The company celebrates its 20th anniversary in 2016.

team and merchandising tools.

The Little Potato Company Creamers are sold in unique and eye-catching packaging featuring colorful graphics and convenient sizes, and are supported by a top-of-class sales

The company currently has two sorting, washing and packaging facilities in five distribution centers throughout the U.S. and Canada, in addition to the newly announced

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Potatoes USA News

Potatoes USA Coordinates Healthy Snack With Boise School District Last week, the Boise school district made it their “Potato Celebration Week” to correspond with the Alliance for a Healthier Generation’s “Every Kid Healthy Week.” This is a

perfect fit because potatoes are a delicious and nutritious choice. Tuesday, April 26th, kids at 13 elementary schools had the opportunity to snack on banana

Above: In April, as part of the Alliance for a Healthier Generation’s “Every Kid Healthy Week,” the Boise, Idaho, school district served students at 13 elementary schools banana fingerling potatoes.

fingerling potatoes. The Boise School District provides afternoon snacks to schools that qualify as low-income districts under the USDA’s Fresh Fruit and Vegetable program. Although they had utilized all of their funding for this school year, they were able to serve a potato snack compliments of Southwind Farms, which donated 1,000 pounds of potatoes to the school district. Boise schools baked, chilled and served the potatoes with ranch dressing. Rod Lake, Southwind Farms, visited Horizon Elementary, explained to students how potatoes are grown and answered all of their potato questions.

Above: Potatoes USA provided elementary students with “MMM … POTATOES” brochures highlighting nutritional information, potato varieties and recipes. 30 BC�T June

This USDA program requires that nutrition education must accompany the snacks that are provided. Potatoes USA donated “MMM … POTATOES” brochures highlighting


potato nutrition, varieties and recipes. The Boise School District provided these to all elementary school students at each of the 13 schools. “Potato Celebration Week” continued on Thursday, April 28th, with Idaho potato growers/shippers and Idaho Potato Commission staff and agency associates serving fresh potato wedges as part of school lunch. These volunteers and their farms were: Jerry Tominaga, Brenda Colberg and Sherise Jones from Southwind Farms; Brett Jensen with Brett Jensen Farms; Karlene Hardy from Hardy Farms;

and Bob Conger with High Country Potato. Hardy is a Potatoes USA Industry Outreach co-chairman, and Jensen is a Potatoes USA past chairman. Tominaga is on the Potatoes USA Administrative Committee, and Conger is a Potatoes USA board member. Idaho Potato Commission (IPC) President and CEO Frank Muir and other IPC staff, along with Laura Martin from Foerstel, IPC’s public relations agency, also helped serve potatoes at school lunch.

Above: Potatoes USA teamed up with Idaho growers/shippers and the Idaho Potato Commission to serve fresh potato wedges at school lunches. Left: IPCA staff members helped serve potatoes at lunches in Boise elementary schools, along with Laura Martin from Foerstel, IPC’s public relations agency.

BC�T June 31


Tater Bin

The Kit By Justin Isherwood It is that little things conspire. I was a child once, when the NFL was in its infancy and stock car racing involved actual cars. North Central Airlines’ morning flights of DC-3s flew over the barn in concert with the end of milking time. I remember looking up to the crackle of those big radial engines on dark mornings, long blue flames extending beyond the exhaust pipes. As a child I wanted to fly, not necessarily to get anyplace, but to have the chance to sit in the seat behind one of those fabulous exhaust pipes. A focal point of my childhood was the Boy Scouts and the hope of someday having enough pickle money to buy the complete uniform. Our patrol did own a complete Boy Scout uniform, and on occasions when one of us was honored with a new merit badge, we borrowed whatever components

of the outfit we didn’t have. It happened we were all about the same size, except for me being three years younger than Roger Precourt and Tommy Soik, then four years younger than my brother, Bob, and by consequence the pants didn’t fit me none too smart. But they were official. The Rattlesnake Patrol wasn’t into merit badges, truth being we had kind of plateaued out on a lot of Boy Scout stuff, including the class advancements from Tenderfoot to Eagle. We were, after all, farm boys. We had named our patrol after the 50gun frigate of John Paul Jones, the Rattlesnake, which harried the British fleet with ungentle tactics. NO SILO-FILLING BADGES The Rattlesnake Patrol didn’t

prosper when it came to merit badges because none of the stuff we habitually did was included in the merit badge list … no haying, no silo filling, no pickle patch. The one Boy Scout thing we did abundantly was camp, most every Saturday night at our special spot under the white pines at the far edge of the back 40. It was an unofficial town ordinance that every farm was to have in its possession one back 40 to be kept statutorily wild. The kindred result was that the neighborhood kept their cumulative back 40s in the same spot, creating a luxuriant measure of woods for those Saturday nights. After milking, after the heifers were fed, fresh silage was thrown down for the morning, the fresh milled oats loaded into the cart, the milkers rinsed, cats and calves fed and bedded down, and the last load of hay put away, we went camping. The necessary thing for Rattlesnake Patrol camping besides a couple dozen eggs, bacon and potatoes, an old quilt and a pocketful of matches was the kit. This is what we called it, the kit. The kit was a set of aluminum cookware, nested and clipped together utilizing the folding handle of the frying pan. The complete assembly consisted of a frying pan, a similar-size pan used as a dish, a smaller pot with a bail handle for soup and an aluminum cup able to burn your lips if drinking hot liquid. THE GLOAMING HOUR

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The summer evening was generally into the gloaming hour before we had finished our chores and collected our stuff to head out. The chief obstacle to our progress was that we had removed the standard-equipment metal baskets from our bikes, and the same for the fenders and headlights. Throughout the length of my childhood there was no such thing as a decent flashlight. In the current age of remarkable and long-lasting flashlights people don’t appreciate the


typical flashlight in the age of the Rattlesnake Patrol lasted 13 milliseconds, from full on to dead battery. As it happened we knew the landscape by the braille method and found our campsite anyway, usually giving up on the bikes due to the soft dirt of the cow lane.

set between us the mound of raw ingredients: potatoes, bacon, hot dogs, eggs, and at times even better endowed with a couple cans of baked beans. BLACKENED HOT DOGS

We had wound our bed quilts into military-looking rolls, tied together with baler twine and slung over our shoulders, giving our platoon a rugged sort of authenticity. It was up to the members’ personal taste whether they added a pillow to the assembly or not.

As adults we might have gone on to become great chefs had the connoisseurs of the world developed the taste for slightly underdone blackened potatoes, the hot dogs also blackened and seasoned liberally with bark, twigs and leaves. It is my personal belief that Cajunstyle cooking was invented by the Rattlesnake Patrol. The next week we would remember to bring lard.

By that special ordination that is being a farm kid, we arrived at our chosen spot and deployed then into the systemic ritual of making kindling from branches and small trees, in the last light of day getting a fire going, our chosen place on earth well gained.

All of this was made possible by the sublime and elegant Boy Scout cook kit, the one with the folding frying pan. By the invocation of this device we were not mere boys, nor even Lord Baden Powell’s boys, but instead Kit Carson and Francis Parkman, Perry and Shackleton.

We unfolded our cook kits and

The farm woods were no longer the

back 40 bound by a five-strand wire fence, but instead the far boreal, the wilderness at the edge of the civilized world with the elements of night yet to be discovered. Just beyond was Cahokia, in the distance Machu Picchu, to remember they too were of potatoes. In later years, I stashed my official Boy Scout cook kit under my bed in a wooden ammo box I purchased for a buck at Point Surplus. Besides my cook kit, the box contained one Boy Scout handbook, one copy of Tarzan of the Apes, two arrowheads and most of one copy of Sunshine magazine. It seems I had sold off a couple pages to my brother for 50 cents each. Despite the cover price of Sunshine being 50 cents, you could easily cover your investment with select aftermarket sales. When my son was nine I gave him his own ammo box and an official Boy Scout cook kit. The rest he had to figure out for himself.

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BC�T June 33


People

O’Leary Is Newest Alice in Dairyland Ann O’Leary of Evansville proud to be Wisconsin’s 69th Alice Ann O’Leary of Evansville has been chosen as Wisconsin’s 69th Alice in Dairyland. In her roll as Alice, O’Leary will work as a communications professional for the Wisconsin Department of Agriculture, Trade and Consumer Protection (DATCP). Her job will be to educate the public about the importance of agriculture in Wisconsin. “As Alice in Dairyland, I want to share the story of Wisconsin’s $88.3 billion agricultural industry with both producers and consumers,” O’Leary explains. “My goal is to educate them on the diversity of Wisconsin’s agricultural industry and encourage people of all 34 BC�T June

backgrounds to become advocates of Wisconsin agricultural products,” she adds.

In her spare time, O’Leary enjoys reading, water skiing and spending time with family.

O’Leary grew up showing Jerseys and Holsteins at the county, district and state level. She was heavily involved in the Rock County Jr. Holstein Association and the Rock County 4-H program, and served as the 2009 Rock County 4-H queen.

IT CAME DOWN TO SIX

She studied biology and neuroscience at Carthage College and graduated with “All College Honors” in May 2014. She currently works at Epic as a corporate recruiter, volunteers with the Rocky County 4-H program and serves on the Carthage College Alumni Council.

O’Leary was selected Alice in Dairyland at the culmination of three days of final interview events in Dodge County. The events included agribusiness tours, speeches, a public question-and-answer session and media interviews. The other candidates were Jenna Braun Above: Welcome Ann O’Leary, Wisconsin’s 69th Alice in Dairyland. Behind her, from left to right, are Nancy (Trewyn) Prosser, the 10th Alice in Dairyland, 1957, pictured with actor James Garner; Marsha Lindsay, 1971, the 24th Alice; and Debra (Casucci) Crave, 1981, the 34th Alice in Dairyland.


of Mayville, Victoria Horstman of Sparta, Kristin Klossner of New Glarus, Emily Selner of Denmark and Joanna Wavrunek of Denmark. She will start working as Alice on June 1 and succeeds the 68th Alice in Dairyland, Teyanna Loether, of Sauk City. As Alice, O’Leary will travel approximately 40,000 miles speaking at events and giving media interviews. She will present lessons in more than 100 Wisconsin

classrooms in partnership with the Wisconsin Milk Marketing Board. A number of other Wisconsin organizations contribute to make Alice in Dairyland visible and recognizable to the public. For example, O’Leary will wear a custom mink garment to promote Wisconsin’s fur industry, and will drive an E-85 flex-fuel Chevrolet Tahoe to promote the state’s ethanol industry.

While working, O’Leary will wear a 14-carat gold and platinum brooch or tiara, both of which feature amethysts and citrines—gems indigenous to Wisconsin. To schedule the 69th Alice in Dairyland for an event or classroom visit, contact program manager Becky Paris at 608-224-5115 or rebecca.paris@ wisconsin.gov. Follow Alice online at facebook. com/DATCPAliceInDairyland or twitter.com/Alice_ Dairyland.

Kertzman Joins Badger Common’Tater The Wisconsin Potato & Vegetable Growers Association (WPVGA) welcomes Joe Kertzman as the new Managing Editor of the Badger Common’Tater. With the retirement of well-liked and highly regarded Managing Editor Ruth Faivre, Kertzman steps into his new role knowing full well he has big shoes to fill. Kertzman’s experience includes 20 years as Managing Editor of BLADE Magazine, a Krause Publications/ F+W Media title covering the knife industry and targeted toward enthusiasts, users, collectors, makers and manufacturers. Prior to that Kertzman was an editorial assistant for Reminisce, a Reiman Publications magazine in Greendale. “I can’t say enough how impressed May 2016

Badger er Common’Tat THE VOICE

INDUSTRY & VEGETABLE S POTATO Number 5 OF WISCONSIN' Volume 68

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s Crop Report

e: Main Featur of the World!” Horseradish ‘Kings n BaDGer Beat from Soil & Irrigatio Nitrogen Supply FarM SaFetY Agricultural World Dangers in the prepla nninG Crisis Avoid Retirement

I am with the Wisconsin Potato & Vegetable Growers Association, how they’ve treated me, welcomed me aboard and, well, put me right to work,” Kertzman remarks. “I look forward to meeting the growers personally and learning as much as I can about the potato and vegetable industry.” “Farm visits, field days, local fairs, events, golf outings, meetings and expos are all on the agenda. My only hope is that industry professionals forgive the many questions I’m sure to have,” he concludes. Kertzman took over for Faivre at the beginning of May, with the June 2016 issue being his first as Managing Editor. The WPVGA is confident that the Badger Common’Tater is in good hands going forward with Kertzman at the helm. Please make sure to stop

Badger Common’Tater

THE VOICE OF THE WISCONSIN POTATO & VEGETABLE INDUSTRY

Joe Kertzman

and introduce yourself to Joe if you see him out and about, camera and notebook in hand. “I’m not only an enthusiastic journalist and editor, but also a people person,” he stresses, “and I truly look forward to meeting the readers, advertisers and movers and shakers o f the industry. I’m grateful for the opportunity.” Contact Kertzman at jkertzman@ wisconsinpotatoes.com or by phone at 715-630-6213 (cell).

Subscribe Today!

Whether you are a grower, industry partner or simply enjoy rural life, sign up to receive this prestigious publication in print version, delivered direct to your mailbox for $18/year (12 issues). Vice president Ken traaseth, Huntsinger of agribusiness, some Farms, holding horseradish roots.

wisconsinpotatoes.com/blog-news/subscribe BC�T June 35


New Products Pulse Aerospace Enters the Agriculture Arenas

are the partnerships that Pulse Aerospace has developed with other companies. One of those is Juniper Unmanned, a private technology company that helps simplify UAS operations for both the system manufacturer and the operator.

Pulse Aerospace recently introduced an unprecedented level of UAS (unmanned aircraft system) technology to the agricultural industry.

Pulse has also partnered with YellowScan, a company that designs, develops and produces UAV mapping solutions for professional applications in such fields as forestry, mining and agriculture.

with more than a decade of research and development.

The Pulse system is based on the company’s Vapor unmanned air vehicle, which combines the world's most advanced autopilot with an FAA-compliant, military grade, allelectric, unmanned helicopter for commercial, research, security…and, now, agricultural applications. Available in two models, the Vapor 35 has a main rotor diameter of 65 inches and an allowable payload of five pounds, while the Vapor 55 has a rotor diameter of 90 inches and a 10-pound payload. Yet, both machines deliver up to one hour of flight time on a single battery charge, while offering a flight ceiling of 12,000 feet and a datalink range of up to five miles. “One of the things that sets the Vapor apart from other UAS systems is it 36 BC�T June

can be programmed to take off and go to a hover position with a single command,” explains Aaron Lessig, founder of Pulse Aerospace. “Once it has launched, it can also execute a complete preprogrammed mission without any user interface.” In other words, the Vapor can be programmed to fly a back-and-forth pattern across an entire field— mapping the area, scouting for problems or monitoring security— and return to the base without any additional operator input. PASTURE AND FIELD FLYOVERS Similarly, it could be programmed to fly over a pasture, checking cattle with an infrared thermometer, to identify sick animals before they develop additional symptoms. Of course, the operator can interrupt the program at any time and/or operate the Vapor manually with the ground control station. What makes the Vapor even more appealing to the agricultural market

One of YellowScan’s latest developments is the use of LiDAR—a technology to make high-resolution maps using light and radar for data acquisition from an unmanned aircraft system like the Vapor. In effect, the Vapor UAS may soon allow producers to identify problem weed areas or insect infestations from the air using an infrared camera and spot-spray target areas with an onboard payload. Needless to say, the Pulse Vapor is far from being just another drone. Calling it the latter may, in fact, be an insult to the system. For more information on the Pulse Aerospace Vapor 35 and Vapor 55 UAS Systems, visit www.pulseaero. com.


EDT Offers Stainless Housings and expands its mounted bearing choices. EDT Corp., long recognized as an industry leader in the design and manufacture of bearings for severe service environments, has expanded its Solution mounted plane and ball bearings, adding production and machined stainless steel housing in a wide price range, with capabilities for applications in all areas of the process floor. The expansion of the line, which first featured polymer housings paired with a choice of Poly-Round® plane bearings, allows end users to select not only the bearing but the housing that best suits their application. Two types of stainless steel housings round out the expanded lineup: a 304 production stainless steel housing with outstanding priceto-performance, and a 304 or 316 machined stainless steel housing designed for the highest levels of strength and sanitation. Between the Poly-Round® and ball bearings lines, customers can select from six different bearing types, six housing styles and three housing materials.

Classic ball bearings. Unlike many manufacturers that use plastic cages, EDT’s stainless steel ball bearings are made of all metal detectable components, providing higher levels of food safety. The Value and Classic bearings are setscrew-locking, which yields the shortest lengththrough bore. The Value series is an economical unit, suited for normal duty applications, while the Classic series offers longer life, with customizable seals, shields and lubrication configurations, and is designed for extreme duty applications. The Choice series of ball bearings uses an eccentric self-locking collar, which eliminates cracked inner rings associated with overtightening of setscrews. It is designed for normal to heavy-duty applications. For both the Poly-Round® and ball bearing lines, EDT has created easyto-follow publications to help the

Above: EDT Corp has expanded its Solution Series line of mounted bearings to fit budgets and applications across the process floor environment. Both the Ball Bearing and PolyRound® Bearing lines are now available in three housing types: polymer and production or machined stainless steel.

end user walk through the selection process and pick the specific bearing and housing part number for their needs. For more information, go to www. edtcorp.com, or contact your EDT representative. About EDT Corp EDT Corp. is an American bearing manufacturer that specializes in bearings for all areas of the process floor. EDT Corp’s complete catalog, cost savings illustrations, literature and technical information is online at www.edtcorp.com. continued on pg. 38

EDT’s Poly-Round® bearings offer a number of advantages over standard ball bearings, particularly on straightrunning sprocket-driven conveyors. Poly-Round® bearings have no rolling elements and are grease-less, requiring zero lubrication. ELIMINATES FOOD CONTAMINATION This eliminates process contamination (particularly critical in food processing). Rust is also eliminated; Poly-Round® bearings are virtually maintenance-free. Additionally, after the bearing wears, it can be rotated 180 degrees to double its useful life. When an application requires a ball bearing (such as curved conveyors or high speeds or tension), customers can choose from Value, Choice or BC�T June 37


New Products. . . continued from pg. 37

Heat And Control Answers Demand

for fryer technology in the snack industry with the Unitized Vacuum Fryer. Heat and Control, a global manufacturer and supplier of leading food processing and packaging equipment, has helped snack manufacturers take processing capabilities to a new level with another delivery of the company’s innovative vacuum fryer technology: Unitized Vacuum Fryer (UVF). The complete system was designed and manufactured by Heat and Control to process 1,100 pounds per hour of finished potato chips and features support/auxiliary equipment, including the Vacuum Generation System, KleenSweep®, Centrifugal Oil Filtration System, Heat Exchanger, Fryer Support Module, PLC ‐ System Controls, Automatic Heated Centrifuge and Fryer Support Platform. The patented Unitized Vacuum Fryer is one of a kind in that there is no external vacuum chamber. The unitized design eliminates an external vacuum chamber, making the fryer essentially into its own vacuum chamber. 38 BC�T June

This makes it significantly easier to maintain and clean, requires less floor space and allows the vacuum fryer to act like a regular “non‐ vacuum” fryer. This design innovation validates Heat and Control’s snack processing expertise and commitment to the industry. The Unitized Vacuum Fryer technology offers product line extension for snack manufacturers so that high-sugar food products that could not be turned into snacks with a traditional frying system can now be processed into innovative snack products. The vacuum fryer will fry products with high sugar content, such as apples, carrots, sweet potatoes, high-sugar potatoes, beets and more without over‐browning. A further benefit of vacuum frying is the ability to minimize formation of acrylamide by frying at a lower temperature. As part of Heat and Control’s complete line of snack processing and packaging solutions, this innovative technology demonstrates the

commitment to smart design and focus on finding efficiency and quality gains for the food processing industry. HEAT AND CONTROL SNACK EXPERTISE Heat and Control has been working closely with the food industry since 1950 and has developed a comprehensive catalog for snack processing systems. Innovations that transformed the food processing industry include pioneering the external heat exchanger for industrial frying systems and patented high‐speed processing equipment for potato chips and other snacks. Now a leading manufacturer of fryers and support systems for the global food industry, Heat and Control offers processing and packaging customization that will take the raw product and turn it into a retail-ready consumer product. For more information on Unitized Vacuum Fryer technology, visit www.heatandcontrol.com.


BASF Varisto Herbicide Receives Registration from Environmental Protection Agency for use in select crops. The Environmental Protection Agency (EPA) recently registered BASF Corp.’s Varisto herbicide for use in clover grown for seed, dry beans, dry peas, English peas, lima beans (succulent), snap beans and soybeans. This new herbicide helps maximize yield potential by delivering a wide spectrum of broadleaf and grass weed control. “Varisto herbicide offers multiple sites of action for excellent weed control and resistance management in a convenient pre-mix formulation with low crop response,” said Christa EllersKirk, technical market manager, BASF. “The introduction of Varisto herbicide to the market gives growers best-inclass weed control.” A 2013 University of Idaho research trial showed that Varisto herbicide

was 98 percent effective in controlling hairy nightshade, 96 percent effective controlling redroot pigweed, 90 percent effective on lamb’s quarters and 84 percent effective in controlling green foxtail. Results were measured 29 days after treatment. In that same research trial, a postemergence application of Varisto herbicide preceded by a preemergence application of Outlook herbicide was 99 percent effective in controlling hairy nightshade and redroot pigweed, and 98 percent effective in controlling green foxtail and common lamb’s quarters. For the best results, use as part of a comprehensive weed management program that includes Prowl herbicide or Outlook herbicide applied at preemergence timing, followed by Varisto

herbicide applied at post-emergence timing. For more information about Varisto herbicide, please visit www. varistoherbicide.com. For more information on BASF crop protection products, visit http://agproducts.basf. us. BASF’s crop protection division provides innovative solutions for agriculture, turf and ornamental plants, pest control and public health. A broad portfolio of active ingredients, seed treatments, biological controls, formulations and services optimizes efficient production of high-quality food and protects against postharvest loss, damage to buildings and the transmission of disease. By delivering new technologies and know-how, BASF crop protection supports the effort of growers and pest management professionals to make a better life for themselves and society. Further information can be found on the Web at www.agro.basf.com continued on pg. 40

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New Products. . . continued from pg. 39

Max Systems Introduces NanoThrive 2.0 Adjuvent Max Systems LLC, a leader in the use of nanotechnology to improve the efficacy of foliar-applied crop chemicals and fertilizer, has released yet another nano-coupled adjuvant for use in agricultural crops. Like earlier Max Systems nano products, NanoThrive 2.0 Adjuvant has proven highly effective at enhancing the absorption rate of foliar fed fertilizer, herbicides, pesticides and fungicides when added as part of a tank mix at 32 ounces of product per acre.

“Due to the small size of nanoparticles, which measure about one billionth of a meter in size, compared to the smallest cellular life form of around 200 nanometers, NanoThrive 2.0 can easily penetrate through the plant’s surface membrane,” explains Doug Stengel, co-owner and business partner in Max Systems LLC. “As a result, it can be used at key growth and development stages to help carry active components throughout the plants’ circulatory mechanisms,” Stengel adds.

At the same time, the active ingredients in NanoThrive 2.0 help raise glucose levels in row crops and forage, enhance microbial activity in the soils and provide instant nutrition and energy to the plant. The increased plant brix level (a measure of sucrose content of an aqueous solution) allows the plant to achieve its healthiest state possible. Bacteria also respond to this increased food supply by making more nutrients in the soil available to the plant. These minerals are then picked up by the roots and sent to the aerial (upper) part of the plant, further contributing to plant health.

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“A foliar spray can either push a plant toward vegetative production, meaning the growth of leaves, stems and stalk, or toward reproduction, which includes promotion of blossoms, flowers and fruit set, depending on the timing of application,” Stengel explains. “So we see it as a win-win product, no matter how it is used.” For more information on NanoThrive 2.0 or other products from Max Systems LLC, visit http:// www.maxsystemsag.com or call 320-212-5925.


NPC News

House Subcommittee Hears from Farm Economy Witnesses The House Agriculture subcommittee on Biotechnology, Horticulture and Research met Wednesday to discuss factors impacting the economic health of the farm economy, including the cost of production, commodity prices and the impact of regulation. The cost of chemicals and land rent are staying relatively steady, causing farmers to deal with tight margins as commodity prices drop. Subcommittee Chairman Rodney Davis (R-IL) called for government agencies “to stop implementing burdensome policies and regulations that threaten the farm economy Above: CropLife America’s Whitney Gray stands in front of a John Deere R4038, outfitted with the NL200G4 by New Leader, during the Conservation Technology Information Center tour of Far-Gaze Farms in Northfield, Minnesota. Far-Gaze had the NL200G4 outfitted for fertilizer application on vegetative field corn. CropLife America CEO Jay Vroom recently provided testimony to the House Agriculture subcommittee on Biotechnology, Horticulture and Research on the economic contributions of crop protection technology. Photo by Jake Yohn of CropLife America

and pose challenges for producers and processors with little evidence of added benefit to food safety or production.” The witness list included representatives from the National Council of Farmer Cooperatives, New Mexico Department of Agriculture, United Fresh Produce Association, Northwest Horticultural Council, Illinois Farm Bureau, Texas Citrus Mutual and CropLife America. CropLife America CEO Jay Vroom provided testimony on the economic

contributions of crop protection technology. He highlighted how recent actions taken by the Environmental Protection Agency (EPA) threaten farmers’ access to these important crop protection tools and jeopardize economic benefits. The NPC has similarly questioned EPA’s actions and addressed the resulting negative effects in various letters, including one last week questioning funding for a propaganda website in Washington State. continued on pg. 42

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NPC News. . . continued from pg. 41

EPA Reversal on Glyphosate The EPA’s Cancer Assessment Review Committee (CARC) posted a preliminary finding that glyphosate is unlikely to cause cancer in humans, but then quickly took the report down saying it was not final. The agency briefly posted to the regulatory docket Monday before removing it. Last year, the World

Health Organization’s cancer arm, the International Agency for Research on Cancer, classified glyphosate as “probably carcinogenic to humans.” The House Committee on Science, Space and Technology Chairman Lamar Smith (R-TX) is seeking more information from the EPA on its reversal on the CARC report.

In a letter sent to EPA Administrator Gina McCarthy, Smith says that the “subsequent backtracking on its finality raises questions about the agency’s motivation in providing a fair assessment of glyphosate …” Congressman Smith wrote that this apparent mishandling could shed light on bigger systemic problems at the EPA.

GMO Labeling inching Toward July Senate Agriculture Committee Chairman Pat Roberts (R-KS) and ranking member Debbie Stabenow (D-MI) continue to say they are working to come up with legislation to preempt Vermont’s GMO labeling law from taking effect July 1. The current impasse is over how information on the presence of GMOs in food and food products will be relayed to consumers. An option suggested by Rep. Collin Peterson (D-MN) is for smart labels to allow consumers to access information via

42 BC�T June

bar codes and smartphones rather than on the box. House Agriculture Chairman Michael Conaway (R-TX) has said he backs a voluntary-only system. An excerpt of his March 16 statement after the Senate bill’s cloture motion failed read that “government mandated warning labels have nothing to do with product safety and serve no purposed other than to disparage one product over another.” According to The Des Moines Register, Sen. Chuck Grassley (R-IA)

recently stated that there is zero chance Congress will finish a bill before July 1 on this issue.


New Bee Study Indicts Mite In bee news, recent research conducted by the University of Maryland and the United States Department of Agriculture (USDA) revealed that honey bee colonies in the U.S. are in decline due in part to the ill effects of voracious mites, fungal gut parasites and a variety of debilitating viruses. Findings showed that the Varroa destructor, or Varroa mite, a major parasitic honey bee pest, is more common than previously thought and is closely linked to several damaging

viruses. Also, the previously rare chronic bee paralysis virus has jumped in prevalence since detected in 2010. In North Dakota, Agriculture Commissioner Doug Goehring announced that approximately $100,000 is available to fund state research and promotion of honey bees. The five priority areas are colony collapse, Varroa mite control, honey bee viruses, pathogen presence/management and other problem-solving areas of interest.

NPC Summer Meeting to Discuss Federal Policy Impacting Potato Production Attend the 2016 NPC Summer Meeting in Park City, Utah, July 1315, and join your peers to discuss federal policy impacting potato production, such as ongoing trade affairs, the EPA’s reviews of pesticides and an update on state versus national GMO labeling.

The meeting is open to all growers and industry leaders, and will identify ways to advance the potato industry’s hottest policy debates. Attendees will learn of policies currently being considered in our nation’s capital and review strategies to convey industry priorities

to lawmakers, administration officials and regulators. For more information, visit www. nationalpotatocouncil.org/eventsand-programs/ and click through on the 2016 NPC Summer Meeting tab.

WPIB FOCUS Wisconsin Potato Assessment Collections: Two-Year Comparison Month

Jul-14

Aug-14

Sep-14

Oct-14

Nov-14

Dec-14

Jan-15

Feb-15

Mar-15

Apr-15

May-15

Jun-15

Year-to-Date

CWT

1,618,594.66

584,167.62

1,071,362.65

3,145,808.22

2,930,799.68

2,055,822.91

1,632,134.39

2,314,996.35

1,657,022.61

2,227,004.05

19,237,713.14

Assessment

$97,295.75

$35,049.99

$64,101.70

$188,748.83

$175,821.97

$123,346.96

$97,909.10

$138,906.57

$99,470.40

$133,643.78

$1,154,295.05

Jul-15

Aug-15

Sep-15

Oct-15

Nov-15

Dec-15

Jan-16

Feb-16

Mar-16

Apr-16

Month

May-16

Jun-16

Year-to-Date

CWT

1,679,466.61

553,089.04

813,734.14

2,731,844.59

3,574,243.15

2,242,764.68

2,598,955.03

2,196,655.93

2,195,537.41

2,518,493.48

21,104,784.06

Assessment

$100,717.55

$33,240.32

$48,851.85

$163,910.77

$214,454.02

$134,565.79

$155,926.56

$131,803.69

$130,977.86

$150,127.66

$1,264,576.07

BC�T June 43


Marketplace

By Dana Rady, WPVGA Director of Promotions and Consumer Education

Demand for Wisconsin’s Traveling Billboard Continues Two and a half years into the Spudmobile’s existence as Wisconsin’s traveling billboard and its pace is doing anything but slowing down. Between the Wisconsin Potato & Vegetable Growers Association (WPVGA) promotions committee,

the Wisconsin Potato Growers Auxiliary, as well as event requests from industry and community members, schools and retail stores, the Spudmobile continues to make its way through the Midwest spreading word of the quality potatoes and vegetables produced right here in the Badger State.

In just the last month and a half alone, the Spudmobile has been to a number of schools, car races and tractor shows, staying on the road between three and five days each week. In fact, recent weeks have shown the importance of already starting an event calendar for 2017! Here are a few images that depict the last several weeks “in the life of the Wisconsin Spudmobile.” Above: The Wisconsin Spudmobile proudly lines up with the race cars at the Wisconsin International Raceway in Kaukauna, Wisconsin, on May 7th, for the first Round of the 2016 Tundra Super Late Models races. Right: Shown is the poster that Antigo High School freshman Lauren Rine of Rine Ridge Farms created to help educate 175 fourth graders in the Antigo School District about Wisconsin’s potato industry. Bottom: A group of students takes time to smile for the camera after visiting the Spudmobile at the Groshek’s Family Farm in the Stevens Point area during the Food for America event on May 6th. Roughly 500 students learned about Wisconsin’s potato industry at this event.

44 BC�T June


Top Left: The Spudmobile travels to Meyer Middle School in River Falls on April 6th, where Marie Reid (purple shirt, left) of James Burns and Sons Farms, Inc. in Almond, and Kathy Bartsch (purple shirt, right) of Bartsch Farms in Hancock share the facts about Wisconsin’s potato industry with a group of students. Top Right: “Tater toss is a big hit at Meyer Middle School in River Falls on April 6th during the Spudmobile’s visit. Right: Lynda Bula of Gary Bula Farms in Grand Marsh explains the Spudmobile’s potato variety and recipe kiosk to students in the La Farge School District on May 3rd. continued on pg. 46

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Marketplace. . . continued from pg. 45

Day on the Farm in Antigo Showcases Agriculture from all Avenues As you already know from reading the previous section of this column and seeing the images associated with it, the Wisconsin Spudmobile continues to be a hit at events across the Midwest, and therefore a beneficial investment on behalf of the entire industry. As a result of its popularity, and the fact that events are scheduled on a first come, first served basis, there have been instances when requests come in for a date the Spudmobile is already scheduled in another area. Friday, May 13th was one of those days for Day on the Farm at the Schuessler Dairy Farm in Antigo. The only “unlucky” aspect about it was Mother Nature being a bit stingy on the much-desired summer weather. With the Spudmobile on the other side of the state visiting the Waupaca Learning Center, Julie Braun and I from the WPVGA office went to share information about the Wisconsin potato and vegetable industry with approximately 175 fourth graders from the Antigo area. We had help from some Antigo High School students as well, one of them being Lauren Rine of Rine Ridge Farms in Antigo. Although bravely standing outside in the cold for part of the morning, until we moved into the shelter of a calf barn, the fourth graders made the best of learning a few potato facts and playing games under the canopy of light rain showers. They walked away with reminders of the Wisconsin potato industry, including a plastic football for each of them with the Powered by Wisconsin Potatoes logo on it and a pencil, not to mention knowledge of potato varieties grown in the Badger State, the number of acres 46 BC�T June

Above: Tater toss isn’t just for kids (human kids that is)! This calf just can’t seem to get enough of the game; we wonder how he would fare at potato putt? Right: “Antigo High School freshman Lauren Rine (right) of Rine Ridge Farms helps this group of fourth graders play “tater toss” at the Day on the Farm on May 13th. The event was held at the Schuessler Dairy Farm in Antigo. OPPOSITE PAGE Right: Another group of fourth graders from the Antigo School District try their golfing skills by playing “potato putt” at the Schuessler Dairy Farm for the Day on the Farm event. Left: This calf’s curiosity gets the best of him as he introduces himself to the popular Julie Braun, of WPVGA, during the Day on the Farm event.

grown annually across the state and which counties produce seed potatoes versus fresh and processed potatoes to name a few statistics. Even the calves themselves expressed an interest in our topic of the day– proof that potatoes are an attentiongrabbing vegetable for just about everyone and everything!

Harley Giveaway Promotion to Retail Stores Continues Do you like to get free items? I know I do, and I’m pretty sure it’s safe to say that retail stores can also be added to that list. Come the end of October/beginning of November 2016, one lucky retail store will be the proud recipient


of WPVGA’s 2015 Fat Bob HarleyDavidson. That’s right, the WPVGA is giving away a Harley-Davidson motorcycle! The bike will be given to the retail store with the best and most creative Wisconsin Potatoes display in its store, which needs to be in place throughout the month of October 2016.

So help us spread the word to your customers and encourage them to participate. WPVGA has posters available that include contest details, which you can provide to your customer base.

Please contact me at 715-623-7683 or drady@wisconsinpotatoes.com to receive your desired quantity. You may also visit www.wisconsinpotatoes.com/retail directly for contest details.

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y r retail store DisPla start PlanninG you sin Potatoes DurinG Con Wis G tin mo Pro Pal oo za mo nth oC tob er’ s Potato

to Wi n a Fo r yo ur Ch an Ce

b bo 15 Fatmotor 20 CyCle! harley-DaViDson Contest Criteria

throughout the month • Displays must be up of october 2016. a, eted displays to WPVG compl of es pictur • send 30, 2016. s.com, by september wpvga@wisconsinpotatoe er/ n at the end of octob • Winner will be chose ber 2016. beginning of novem Potato supplier. contact your Wisconsin • For display materials,

om/retail/

oes.c www.wisconsinpotat

Above: This poster is available to Wisconsin potato shippers, which is helpful in communicating details of the contest to customers.

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Spud Seed Classic

Seed Piece

WSPIA Golf Outing

Friday, June 24, 2016 Bass Lake Country Club W10650 Bass Lake Road Deerbrook, WI 54424

2016 Sponsorships Available Dinner Sponsor $2,000

• Company name and logo on three 12-foot banners placed in prominent areas including dinner area • Company name and logo in Badger Common'Tater • Verbal Recognition and name on sign at event • Registration and dinner for four golfers

Gold Rush Sponsor $1,500

• Company name and logo on two 12-foot banners placed in a prominent area on the course • Company name and logo in Badger Common'Tater • Verbal Recognition and name on sign at event • Registration and dinner for two golfers

SILVERTON Sponsor $1,000

• Company name and logo on one 12-foot banner placed in a prominent area on the course • Company name and logo in Badger Common'Tater • Verbal Recognition and name on sign at event • Registration and dinner for one golfer

Contact Karen Rasmussen for more details (715) 623-7683 Make checks payable to WSPIA 48 BC�T June

Mail payment to: WSPIA, P.O. Box 173 Antigo, WI 54409

SUPERIOR Sponsor $500

• Company Name and logo on one 8-foot banner placed in a prominent area on the course • Company name and logo in Badger Common'Tater • Verbal recognition and name on sign at event

OCCUPIED HOLE Sponsor $300 • Company name on hole sign • Rights to occupy a hole on the course and provide giveaways* *If alcohol is being served, it must be purchased through the golf course

• Verbal recognition and name on sign at event

BASIC HOLE Sponsor $200 • Company name on hole sign • Verbal recognition and name on sign at event

Since 1998, this tournament raised over $50,000, which was donated to Wisconsin potato research.


TONY GALLENBERG Memorial Hole

500 Cash Prize $

Closest to Pin on Par 3 Hole

Since 1998, this tournament raised over $50,000, which was donated to Wisconsin potato research

FORMERLY TONY GALLENBERG MEMORIAL GOLF TOURNAMENT

4-Person Scramble

(Best Ball Position) Free Drinks at the WSPIA - sponsored Watering Hole!

Friday, June 24, 2016 Bass Lake Golf Course W10650 Bass Lake Road Deerbrook, WI 54424 (15 Miles North of Antigo)

NEW VENUE!

SHOT GUN START: 1:00 pm

Delicious Dinner Following Golf!

Numerous Hole Prizes CHANCE TO WIN A VEHICLE!

Bass Lake Golf Course Contact Karen Rasmussen (715) 623-7683 for more details

CASH PRIZES FOR 1ST, 2ND, 7TH & LAST PLACE!

Entry fee includes: 18 holes of golf, cart, two free drinks & dinner to follow golf

Cut and mail in registration

Cut and mail in registration

Golfer #1 First Name

Last Name

$80/person

Golfer #2 First Name

Last Name

$80/person

Golfer #3 First Name

Last Name

$80/person

Golfer #4 First Name

Last Name

$80/person

Registration Deadline: June 10 Entry Fee is $80 Per Person. Make Checks Payable To: WSPIA

Basic Hole Sponsorship:

$200

Dinner Only:

$15/person

Total:

Please mail this entry form & fees to: WSPIA, PO Box 173, Antigo, WI 54409


Eyes on Associates By WPVGA Associate Div. President, Wayne Solinsky, Jay-Mar, Inc.

Greetings Everyone, Holly-house-a-fire, where did the month go? It has been a whirlwind with the way plantings have taken off. Here at Jay-Mar, we have been running wide open trying to keep up with the multitude of orders coming in for crop needs products. They always say that time flies when you are having fun. I tend to say time flies when you are busy. Busy is a good thing as long as you can keep your sanity. One of the things that has helped create opportunities for the WPVGA Associate Division, as well as increase its presence in giving back to the industry, is a fantastic idea shared by Eugene Mancl of Ron’s Refrigeration. A past president of the Associate Division, Eugene suggested turning our golf outing into a bigger, industrywide, enjoyable experience, and in 50 BC�T June

doing so, give great recognition and acknowledgment to our industry sponsors. This at the same time would generate additional money that we at the WPVGA Associate Division could use to give back to the industry for research, scholarships and other related worthy causes that would directly benefit all involved. Because of this, we as a board have been able to grant an all-time high amount of $14,111 for the following projects: 1. $1,500 for the Hancock Research Station towards an overhead door for the grading shed. 2. $2,500 to the Langlade County Research Station towards components for an irrigator used for test plots. 3. $1,898 to the Wisconsin Seed Potato Certification Program for

two laptop computers to be used by new inspectors. 4. $1,500 for the Wisconsin Seed Potato Improvement Association toward hiring Walt Stevens as a spokesman for the Wisconsin Seed Growers. 5. $1,553 for U.W.-Rhinelander’s Lelah Starks Elite Foundation seed potato farm for a greenhouse controller to replace one that failed last year. 6. $2,650 for Portage County Extension towards cover crop research in regards to water usage (over usage and conserving it), nutrient uptake and recovery, soil erosion and so forth. 7. $2,510 for the Rhinelander Research Station towards equipment for Greenhouse #4 used to test nearly 20,000 seed tubers for the presence of potato


virus Y PVY, a disease that poses a persistent challenge to producing quality seed. Without the success of the golf sponsorships, we would not have been able to grant nearly the amount of money we have given. Thank you, sponsors, for all your support. On that note, we have had some early interest and success in not only our sponsorships, but also the raffle prize sponsors. There are still opportunities to be an active part of this, so act soon. We as a board also gave Ruth Faivre, who recently retired as managing editor of the Badger Common’Tater, a much-deserved retirement gift of $100 for a job well done. We wish her a relaxing retirement. She was a very active editor and an Ag promotional voice for us. We will miss her handson approach and insightful point of view.

EXETER POTATO GRADING LINE The Exeter potato grading line at the Hancock Ag Research Station is from the early 1990’s and set up to run on a DOS computer program. It has a laser eye that measures the potatoes and six kick-out lanes for sorting the size ranges. The kick-out hammers run on compressed air. The Hancock Ag Research Station would like to give it to someone for a small donation. It would come with a shaker/singulator table. Contact Paul Sytsma of the Hancock Ag Research Station at 715-249-5961.

This year there will be a slightly different agenda at the Hancock Field Day to mark the station’s Centennial Celebration. There are all-day activities planned for the public that will include a lunch provided by the WPVGA Associate Division. In the afternoon, a wagon/field event will conclude with refreshments and a meal of Wisconsin’s famous chicken, ribs, corn on the cob and baby red potatoes, also sponsored by, you guessed it, the WPVGA Associate Division. So come be part of this event and show your support. In closing, we appreciate the opportunity to serve our industry, and as always, please contact any of our board members with thoughts or ideas you would like us to consider.

SERVICE. SERVICE. SERVICE.

TOP QUALITY PRODUCTS

Allied Cooperative is dedicated to working in partnership with our growers, providing the products, services, and expertise you need for maximum success in your growing operation. We provide dry and liquid fertilizer products, crop nutrients, yield enhancers, liquid calcium, custom application, delivery services, fuel, propane and more. Our Pest Pros division further expands our expertise in the areas of crop scouting and laboratory services. With our attentive service and wealth of expertise, it’s our goal to be your most reliable and trusted resource.

EXCEPTIONAL CUSTOMER SERVICE

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From me to all of you,

Wayne Solinsky

WPVGA Associate Division President P.S. Be safe, healthy and happy this farm production year. Life is a gift. Try to enjoy every day.

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1.800.331.3073 • www.allied.coop BC�T June 51


Auxiliary News By Lynn Isherwood, Vice President, WPGA

For one day every April

the Antigo High School Health Fair is the place to be for students to learn while visiting dozens of healthfocused booths set up throughout the school gymnasium. There the students find answers to their dietary, exercise, dairy and safety questions. They learn how difficult it is to drive a vehicle through a maze while impaired and what happens to un-belted passengers in a rollover accident. The 547 students attending the Health Fair throughout the day this year were also presented with the opportunity to do aerobics exercises to lively music. A highlight offered by the Auxiliary Board was a tour of the Spudmobile, where various learning stations were set up within and students got answers to quiz questions they’d eventually need—there were no hand-outs beforehand, but they emerged from the Spudmobile with the right answers. It was fun and educational for all. Speaking of the Spudmobile, the 52 BC�T June

Auxiliary also sponsored three elementary school visits in April: to River Falls, Beloit and Stoughton, reaching numerous young students. The Spudmobile visits are always fun, educational tours including potatocentered games, experiences that have a lasting impact on all who participate. The Kids Dig harvest parties are also underway as I write this, so look for my report on them in a future issue. Thank you to all the volunteers who

worked in the WPS Show booth, March 2016: Debbie Adamski, Kathy Bartsch, Julie Braun, Lonnie and Denise Firkus, Cliff and Carole Gagas, Justin and Lynn Isherwood, Karen Rasmussen, Marie Reid, Sheila Rine, Danielle Sorano, Debbie Wendt and Jacquie Wille. Above: The Antigo High School Health Fair included a tour of the Spudmobile, where various learning stations were set up within, a fun and educational experience for all. At far right inside the Spudmobile is Paula Houlihan, President of the Wisconsin Potato Growers Auxiliary.


Ali's Kitchen Column & Photos by Ali Carter, WPVGA Auxiliary Member

I’ve had a vague inkling for the last few weeks about what I would like to do for this month’s Common’Tater recipe. I knew that I wanted to use potatoes on a crust of some kind… a tart … a French galette? A phone call with my friend, Sylvia, helped me decide. She is not only a hardworking businesswoman with a fabulous eye for decorating, she is also crazy talented in the kitchen. Sylvia makes a pizza crust that is delicious, and at times she pats it out so thinly that it gives her pizzas a cracker-like crust that I love.

So, I called her up and asked for the recipe. She sweetly obliged, and I settled on creating a potato pizza for this issue. I topped the pizza with thinly sliced red potatoes, caramelized onions, gruyere cheese and a little sprinkling of rosemary. It’s simple, right? But so, so good! Sometimes the simplest ingredients come together to make the most flavorful recipes. The potatoes became creamy as they baked through, and the fruity-nuttytanginess (I think I'm making up words now) of the gruyere paired well with the sweetness of the caramelized onions. This recipe has a handful of steps and takes a bit of time, but it is not difficult at all. And the end result is worth the time. This pizza is pretty versatile and can be served with a side salad for a dinner, or sliced into smaller squares and served to guests as an appetizer at your next gathering. It reheats well too. And it tastes good cold straight out of the fridge.

Potato and Caramelized Onion Pizza INGREDIENTS: 2 pizza crusts (recipe on page 54) 1 yellow onion 1 red onion 3 tablespoons butter 1 tablespoon olive oil 1 to 2 tablespoons water (if needed)* 3 medium red potatoes, sliced very thin 3 ounces mild gruyere cheese 1 tablespoon rosemary I guess this is the point where I admit that I know these things because I’ve been nibbling on the pizza all day. I’m telling myself that it counts as a healthy breakfast, lunch, dinner and bedtime snack. I do this all in the name of recipe development. continued on pg. 54 BC�T June 53


Advertisers Index

Ali's Kitchen. . . continued from pg. 53

(The following recipe makes two pizzas and feeds four to five people depending on appetites.)

pace. Continue to check on the onions about every five minutes or so, and stir and scrape the bottom of your pan to release all of the “bits” that build up on the bottom.

Allied Cooperative..................... 51

* You may chose to add a tablespoon or two of water to the onions toward the end of your cooking time to deglaze the pan. When the onions become the consistency of jam and turn a dark blond color they are ready. The whole process takes about 45-60 minutes.

Fairchild Equipment................... 42

Instructions: Begin by caramelizing the onions. Slice the onions into ⅛-inch slices, place in a pan (I suggest cast iron for this project) and add the butter and olive oil. Cook on medium-high heat, stirring occasionally.

While onions are caramelizing, place the thinly sliced potatoes on the par-baked pizza crusts and sprinkle the rosemary on top of the potatoes. Once the onions are ready, place them onto the pizza and then top each pizza with the cheese (you could shred the cheese but I prefer the rustic look of the gruyere sliced into thin slices).

As the onions release their water and begin to caramelize, adjust the temperature to avoid burning them, but keep them cooking at a steady

Place the pizzas into a 350-degree oven for about 10 to 12 minutes until the potatoes have softened and the cheese is fully melted.

Badgerland Financial................. 14 Big Iron...................................... 11 CliftonLarsonAllen..................... 28

Fencil Urethane Systems, Inc..... 12 Gowan Company ........................ 3 Insight FS, a division of GROWMARK, Inc....................... 24 J.W. Mattek & Sons.................... 45 Jay-Mar........................................ 5 K&K Material Handling.............. 40 M.P.B. Builders, Inc.................... 32 Nelson’s Veg. Storage Systems.. 17 Noffsinger Mfg........................... 23 North Central Irrigation............. 13 Oak Ridge Foam & Coating Systems........................ 29 Oasis Irrigation.......................... 56 Roberts Irrigation........................ 2

Pizza Crust Recipe

This recipe makes four to five pizza crusts Note: if you do not have a peel and stone you can bake the crust on cookie sheets and should have good results.

INGREDIENTS: 2 cups lukewarm water 1 packet instant dry yeast 1 tablespoon sugar 1 tablespoon salt 1 tablespoon olive oil 4- 5 cups flour C ornmeal for dusting bottom of pan or peel INSTRUCTIONS: Stir together water, sugar and yeast. Let proof. Add salt, olive oil and gradually 4 – 4 1/2 cups flour. Knead in as much flour in order to feel not too sticky. Let rest about an hour.

Preheat oven to 500 degrees with stone positioned on lowest rack. Divide into four or five sections. Roll out on floured surface. Transfer to a peel covered in cornmeal. Poke small holes throughout. Slide pizza dough disc onto hot preheated stone. After two minutes of baking, open oven and poke dough to release any air pockets that have formed. Let dough bake for approximately two more minutes.

Rural Mutual Insurance............. 15 Sand County Equipment............ 20 Schroeder Bros. Farms, Inc.......... 7 Swiderski Equipment................. 47 United FCS................................. 39 Vine Vest North, Inc................... 41 Volm Companies........................ 19 Warner & Warner, Inc................ 37 Wick Buildings........................... 10

Transfer to the peel, top with favorite toppings and put back into the oven at 350 degrees for about 8-10 minutes, depending on topping.

WPVGA Putt-Tato Open Event Registration..................... 21

If only two pizzas are desired, the other two or three pizza discs can be stored after cooling in a plastic bag in the refrigerator, or frozen for a quick, easy homemade pizza. Enjoy!

WPVGA Spud Seed Classic......... 49

WPVGA Putt-Tato Open Event Sponsorship..................... 55

WPVGA Subscribe...................... 35 WPVGA Support Our Members............................ 26 WSPIA........................................ 33

54 BC�T June


WPVGA Associate Division 16th Annual Golf Outing & Barbeque

WPVGA Associate Division

Bull's Eye Country Club Wisconsin Rapids, Wednesday, July 13, 2016 We Golf Rain Or Shine! REGISTRATION DEADLINE: June 24, 2016

The WPVGA Associate Division will host the 16th Annual Golf Outing at the Bull's Eye Country Club in Wisconsin Rapids. The golf outing is followed by a splendid dinner barbeque and raffle prize drawings. The golf format is a four-person scramble with a shotgun start limited to the first 36 foursomes and sign up is a first-come basis, so sign up soon! Don’t miss out! The scramble begins at 11:00 a.m. registration is at 10:30 a.m. Cost is $75/person which includes 18 holes of golf with cart. Proper golf etiquette is expected. Lunch is available for all golfers that day courtesy of an associate sponsor. The dinner barbeque is held immediately following golf and is open to everyone in the industry whether you choose to golf or not. Tickets are required. ‘Barbeque only’ ticket price is $15/person. Make checks payable to WPVGA. Please contact Julie Braun, 715-623-7683, if you have any questions.

GRAB ATTENTION! SIGN UP TO BE A SPONSOR Platinum Level Gold Level Silver Level Lunch Sponsor Sponsor A Hole Sponsor A Raffle Prize Call Julie Braun at 715-623-7683 for more details.

You can sponsor a hole for a minimum $200 donation in cash or prizes. Call Julie Braun, 715-623-7683, for more details.

REGISTRATION DEADLINE: June 24, 2016

✁ ❑ Yes! I will golf. I am registering ______ golfers.

Group Leader Name: _____________________________

(Fee for golf only is $75 per person. This does not include barbeque.)

Company Name: _________________________________

❑ I wish to order _______ Barbeque Tickets at $15.00 per ticket.

Address: ________________________________________ City, State, Zip: __________________________________

❑ I would like to sponsor a hole at the golf outing. My donation of $_________ is enclosed.

Phone: __________________________________________ These are the people in my group: 1. ______________________________________________

Golf Fee: Number of Golfers x $75

$_________

Barbeque Tickets: Number of Tickets x $15

$_________

+ Hole Sponsor/Donation

$_________

Total Amount Enclosed:

2. ______________________________________________

$_________

Please return completed form and payment to: WPVGA • P.O. Box 327 • Antigo, WI 54409-0327

3. ______________________________________________


P.O. Box 327 Antigo, WI 54409

Non-Profit Org U.S. Postage Paid Stevens Point, WI 54481 Permit No. 480

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