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Check Us Out On Facebook!

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A snapshot of Gold Dust and Walker Farms' Facebook page.
Here we are on Facebook!

It finally happened – we set up a Facebook page!

What should you expect to see on the Gold Dust and Walker Farms Facebook page? A little bit of everything. We initially set it up to showcase the various job opportunities we have available on the farm, in the shed and in our offices. However, that’s not all you’ll find. From what’s going on in the fields and on our campus to some of our favorite aspects of farming and agriculture, we plan on sharing those and hope you will do the same.

When you have a few minutes, we hope you’ll take some time to see what we’ve put up so far. And if you see something you like, please feel free to give it a like and share it with your friends in your feed (especially if you know someone that would be perfect for one of our job openings!). And if you want to stay up to date with out latest posts, be sure to like and follow our page.

We hope this will give our community some insights to how we operate and what we feel is important. For example, one of the most amazing things about farming in the Klamath Basin is the sheer amount of wildlife we get to see on a regular basis. One morning in late February, Tricia and her family were driving around the farm and came across a flooded field that full of swans trumpeting and feeding on the leftover grain in the bottom of the open water. We feel blessed that we’re able to live in an area where we can experience that, and so, it ended up as one of our posts.

Again, we hope you enjoy our page and that you will follow us. And we also hope it gives our followers a better understanding in why we enjoy farming in the Basin so much.

Who Invented The Potato Chip?

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A photo of the brother and sister team credited with creating the potato chip, George "Crum" Speck and Catherine "Aunt Katie" Wicks, with their creation, potato chips.
George “Crum” Speck and Katie Wicks, Creators of the Potato Chip (photo source Wikimedia Commons)

Though National Potato Chip Day is celebrated in March, it’s hard to separate the creation of the potato chip from Black History Month. If it weren’t for a notorious chef of African American and Native American ancestry, we may not be enjoying this crunchy snack nor the legend that comes with it.

If you’re unaware of the legend of the potato chip’s creation, it starts in the mid-1800’s in Saratoga Springs, New York. A wealthy customer was dining at Moon’s Lake House and ordered French-fried potatoes. When the batch came out, the customer, often credited as being well-known rich guy Cornelius Vanderbilt, sent them back. The diner wanted the potatoes cut as thin as the French do for their fries (hence the word “french fries”). After the French fries were sent back a couple of times for being too soggy and under-salted, the frustrated chef sliced the potatoes as thin as possible, fried them until they were crisp and sent them out. This delighted the customer – as well as the owner of the dinner house – and the rest is history.

To this date, the legend remains that George Crum was the chef who created the potato chip, a snack that would go on to create the cultivation of chipping potatoes and spawn a world-wide snacking sensation.

Like most things in life, the truth is harder to pin down than the myth.

What is true is that George “Crum” Speck did fry up wafer thin potatoes and serve them to customers at Moon’s Lake House in 1853. What’s in question is the events of this story and who really should be credited with inventing the potato chip.

Did George Crum invent the potato chip? That’s tough to say, as there was a recipe to something similar to potato chips in William Kitchiner’s 1822 edition of his  best-selling cookbook “The Cook’s Oracle”. Plus, the story of how the potato chip came about trying to please Cornelius Vanderbilt was actually part of a 1973 ad campaign from the St Regis Paper Company, who manufactured the packaging for Saratoga Chips – the potato crisps that went on to be the snack we love.

What we do know is true is that George Crum was a well-respected hunter, guide and chef in the Adirondacks who’s heritage was a mix of local Native American (Oneida, Stockbridge or Mohawk tribes) and mulatto. Though his skill as a hunter was likely sought after by the wealthy New York sportsmen of the day, his skills in the kitchen are what made him famous. The wealthy and well-to-do alike would wait hours to eat meals prepared by the chef – including Cornelius Vanderbilt. From what the historians say, he didn’t give the wealthy any better service than anyone else, and that his service was impeccable.

At Cary Moon’s Lake House, he cooked with his sister, Catherine “Aunt Kate” Wicks. Eventually the man’s reputation as a masterful chef gave him the ability to open his own restaurant simply called “Crums” by 1860. Though his was still in the Saratoga Springs area, the prices were the same as restaurants in Manhattan – and people were willing to wait in line to eat his cuisine and snack on the baskets of potato chips on the tables in his establishment.

But does that prove he didn’t invent the potato chip as we know it? This is where it gets interesting.

Crum likely had something to do with the popularity of Saratoga Chips, though in his 1893 biography he isn’t credited with inventing them and in his obituary he isn’t mentioned as the creator of the potato chip. That honor, actually, is claimed for his sister, Kate Wicks. In her obituary, she is credited with accidentally creating potato chips. In this version of the story, she was peeling potatoes while frying up a batch of crullers and a piece of peeled potato dropped into the hot oil. She pulled it out and her brother tried it. The result? George liked it, said they’d make more of those and Kate Wicks created the potato chip as we know it!

So, Aunt Kate invented potato chips, right?

Maybe. In his deeply researched blog about Saratoga Springs’ connection to the potato chip, Dave Mitchell digs deep into the origins of the potato chip creation myth, the history of Saratoga Springs and the people who lived there around the time of the crisp was invented. What he finds and reports only leads to more questions about who actually invented them. For example, other dining houses around Saratoga Lake produced their version of the potato chip, including George Crum’s wildly popular restaurant. Mitchell also found a reference to “Eliza, the cook”, who’s mentioned in a 1849 newspaper article for having a reputation for “crisping potatoes”. Unfortunately due to the times and how people of color were treated by the public and census, all we know about “Eliza the Cook” is that she was a black woman that worked in a restaurant in the area that considered the birthplace of the modern potato chip. Her last name or any other details about her are lost to history, save the few anecdotal mentions found by historians such Mr. Mitchell and the source he quotes, TJ Stiles.

Regardless of who is credited with creating them, one thing is certain – the potato chip is a part of African American history. Whether it was “Eliza the Cook”, George Crum or Kate Wicks, all three of them are tied to the development and popularity of the salty snack. Though the potato chip as we enjoy it today was likely invented by an African American woman and not Crum, he shouldn’t be disregarded for his part in history.

George Crum was obviously a remarkable man. Even if he didn’t invent the potato chip as we’re told he did, he was a black man with Native American heritage in pre-Civil War United States was able to develop his own reputation as a chef and build an incredibly successful business. Keep in mind, in 1830 the census still counted 75 slaves in New York though the Gradual Emancipation Act was passed in 1799. By the time the Civil War broke out in 1861, Crum had already opened his own restaurant. Whether or not he invented potato chips, his story is worth learning.

The most unfortunate detail of the history of the potato chip is that because of the times and how people of color and women were treated, their creator never received her due credit and still doesn’t. As incredible as George “Crum” Speck was and as fascinating as his story is, Kate Wicks and Eliza the Cook’s stories and participation in the creation of the crisp is largely forgotten even today. There are few details about either woman, and popular history still tells the story of George Crum’s attempt to appease a cranky customer.

Obviously, we think as you read more biographies about remarkable African Americans during Black History Month the appropriate snack is the potato chip. Even if history later finds that the crisp is much older than the mid-1800s, Katie Wicks and George Crum are still an important part of potato chip history and a part of chips’ popularity.

Before we wrap this up, if you’re at all interested in learning more about George “Crum” Speck, Katie Wicks and Saratoga Springs’ relationship to the potato chip, we strongly encourage you to check out Dave Mitchell’s blog, “Chips, Crums and Specks of Saratoga County History”. Mitchell does an excellent job of not only researching Saratoga Springs’ tie to potato chips, but also gets into society and race relations in pre-Civil War New York. It’s an incredibly fascinating read and tells the story of remarkable people.

Looking For Klamath Falls Jobs? See The Opportunities We Have.

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L:eadership Dinner with Gold Dust and Walker Farms managers and employees.
Join Our Team!

If you live in the Basin and have ever been unemployed, you know looking for a job in Klamath Falls can be a challenge. While the rest of the state and the nation seem to be getting out of the unemployment gap, for whatever reason it seems that Klamath Falls has a hard time catching up. And if you do land a job, sometimes you’ll find wages are lower than elsewhere. For a job-hunter that’s looking to provide for a family, that can be frustrating.

However, have you ever considered agriculture?

Seriously, as a source for Klamath County jobs, agriculture provides a ton of opportunities not usually given a second thought. And our farm is a prime example of the variety of employment opportunities people don’t consider because we’re a farm and/or we’re not located in Klamath Falls. But if you’re willing to drive a little ways and work hard, you might find ag is right up your alley.

For example, on our employment opportunities page, we have listings for not only farm jobs but also mechanic and office positions as well. If you’ve read our blog before, you know it takes a lot of people wearing a lot of different hats to keep the modern farm running and successful.

Have accounting experience or payroll experience? We need help running payroll and are looking for an experienced Payroll Bookkeeper. And if you’ve ever had the opportunity to process billing and have experience with databases, we’d love to talk to you about our Billing Clerk position. These jobs are located in Malin, and if you’re not familiar with the Klamath Basin that’s about 30 miles out of Klamath Falls. While it may seem like a commute, if you’ve ever lived in a larger city you know that sometimes it can take you that long and you’re only trying to go 10 miles to get home!

Perhaps you have a degree in horticulture or agronomy and are looking for an opportunity to make a difference? You should check out our Agronomist job opening. This is a great opportunity for someone who doesn’t want to be stuck in the office or the lab and would love to get their hands in the dirt while helping us grow the Basin’s best wheat, hay and potato crops.

Speaking of working with your hands, perhaps you’re more mechanically inclined and love the smell of oil and diesel in the morning. Perfect! We’re always looking for mechanics, and right now we’re looking for a Diesel Mechanic and a Farm Mechanic. These are great opportunities for someone who’s looking to get out of the headache of working for a dealership and loves the idea of turning wrenches and trouble-shooting issues for a wide variety of pickups, tractors and farm equipment. Not a mechanic, don’t want to farm but love shop-life? Then you should see our Assistant Shop Manager job opportunity. Again, not a typical farm job but still a position we need filled to keep our trucks and tractors on the road and in the fields. And all three of these jobs are based in Merrill, which is roughly 20 miles out of Klamath Falls.

And if you do want to farm, we have those positions available too! We always need experienced Tractor Operators to help in the spring, summer and fall to help with planting, laying out pipe and harvest. If you’re experienced in leading people and are motivated to succeed, we would love to talk to you about our Hay Farm Manager and Assistant Farm Manager positions. Both of these positions could provide a career with chances for advancement in our companies. 

Don’t see a job you’re interested in but have skills, experience or education? We’d still love to talk to you. Whether you’re a welder, have an accounting degree or computer networking experience, there may be something on our farm, packing shed or offices that we need your help with. Gold Dust and Walker Farms offers benefits and wages on-par with many of the Klamath Falls job opportunities you see in the paper or online. We pride ourselves on trying to be innovative, which means it takes innovative people from many different walks of life to helps us succeed. 

While this post may seem like a recruiting push (well, it kinda’ is), we hope our readers can see that it’s also calling attention to how much agriculture and farming has changed over the decades. There’s a lot of non-traditional farming jobs in ag these days. We need someone who’s just as skilled at running a tractor just as much as we need someone who’s skilled at running reports in Excel or Access. Both jobs are important – and keep our farm going. If you’re ready for a change of pace or a new opportunity, let’s talk.

Tis The Season at Gold Dust and Walker Farms

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The 161 presents Gold Dust and Walker Farms donated to Klamath Falls Toys For Tots.
Thanks to our employees, carriers and growers, Gold Dust and Walker Farms donated 161 gifts to Toys For Tots

Yesterday, December 20th, Gold Dust held its annual office Christmas party at Bill and Jan’s house just north of our campus. The atmosphere was merry and there was lots of laughs and cheer over the white elephant gift exchange. Good food, good times and great people always make the holidays a special time of year!

While on the topic of great people, Gold Dust and Walker Farms are blessed to work with the most generous folks. If you look through our farm’s blog, you’ll find post after post about giving and donating. This year alone our companies and the people who help us succeed raised $31,000 and 135,000 airline miles for Make-A-Wish Oregon. So, it goes without saying that when the holidays roll around, we also experience the generosity of the people coming and going from our packing shed.

Photo credits Lexi Crawford

Years past, we’ve held food drives for the Klamath and Lake County Food Bank and adopted a family for Christmas. More recently, we’ve been holding toy drives for our local Toys For Tots. For example, last year between what our employees donated and what the company matched, we were able to fill the back of Tricia AND Lexi’s SUVs! This year, with Nayeli Pena leading the charge, we held another successful toy drive for Toys For Tots.

And this year was amazing! As usual, our farm, shed and office crews contributed with toys and cash. Truck drivers that work for the various carriers that deliver our chipping potatoes and hay to our customers also contributed. Then our growers stepped up, with Luke Robison’s family donating $500. Our office was filled with toys and bicycles, and the cash donation bucket was filled with a variety of bills. Overall, 25 toys, four bicycles and around $1,000 was donated by the incredibly generous people we work and do business with. And yes, Gold Dust and Walker Farms matched it!

On Tuesday, December 19th, Tricia and her husband made the trek to Fred Meyers in Klamath Falls to fulfill Gold Dust’s end of the bargain. Fred Meyer’s manager also stepped up, offering discounts to help our contributions go even further. In the end, we were able to drop off 161 gifts to the Klamath Falls Toys For Tots.

Tricia Hill with Toys For Tots volunteers at their Toys For Tots Drop Station in Klamath Falls, Oregon.
When dropping off the gifts, Toys For Tots volunteers told Tricia about the 2,000 kids these presents would go to in the Klamath Basin

That donation was very much needed. When dropping off the gifts, one of the Toys For Tots volunteers told Tricia that this year they were trying to provide gifts for 2,000 local kids – 500 more than they expected. When you consider how many households are in the Klamath Basin, that’s a lot of families that are affected. All the donations to the Klamath Falls Toys For Tots program stay local – which means when you give a gift in our community, it stays in our community.

Gold Dust Potato Processors employee Suzanne Wallace helping load a truck with donated chipping potatoes.
Suzanne Wallace helping load one of our donations of potatoes. Photo credit Lexi Crawford.

Along with Toys For Tots, we also donated truck loads of potatoes to area charity groups and organizations. Those groups included Integral Youth Services, Women Infant Health, Malin City Hall, Tulelake-Newell Family Center, Klamath KID Center, Klamath Lake Community Actions, Henley High School FFA, Bonanza High School FFA, Bonanza Community Church, Livingsprings Church, Klamath Senior Center, Faith Tabernacle Church and Marta’s House in Klamath Falls. All of these organizations give back to community and we’re happy that we’re able to help them with their causes during the holidays.

We are proud of our employees and the people we do business with and the amount of generosity they showed with this year’s giving. Though we focused our holiday giving on our local Toys For Tots, there are lots of other ways to help. Consider those 2,000 children – their families likely also need help providing food, paying the power bill and more. Whether you slip something into one of the Salvation Army’s red kettles or take canned food to the Klamath-Lake Counties Food Bank (you can donate online too!), every little bit helps someone in our community.

Before we wrap this up and wish everyone a Merry Christmas and a blessed New Year, we’d like to give Nayeli a big thank you for her work on this. We’d also like to thank Luke Robison’s family for their generous donation and to thank everyone who donated cash or toys. We’d also like say thank you to the Fred Meyer’s managers and cashier who helped make our donations go further. And of course, thank you to Toys For Tots for providing the spirit of Christmas to kids in our community. When you think about our company slogan, “where together we grow”, it’s evident that it extends beyond our sheds and farm and into the community as well. It’s part of what makes the Klamath Basin a great place to live.

And now, may everyone have a happy and safe holiday season and here’s to an amazing 2018!

Where Do Kettle Brand Chips Come From? Ask Tater Tracker!

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Bags of Kettle Brand potato chips on a kitchen counter.
Ever wonder where the potatoes for your Kettle Brand Chips come from?

As a chipping potato grower, we get to work with a lot of recognizable brand names from around world – and it’s pretty cool. People love to know where their food comes from, and as we attempted to answer the question “where do potato chips come from?” in another post, we’ve been given an opportunity to answer it again!

Ever been snacking on Kettle Chips and ever wonder where they came from? Well, they’ve provided an online tool to give you the answer! Kettle Brand has released their Tater Tracker, which highlights their potato growers and the farms where the potatoes come from. As you might recall from our Open House Field Day post – we’re one of those growers. And, yes, Gold Dust and Walker Farms is featured on Kettle Brands’ Tater Tracker page as well as a profile on Weston!

The Kettle Brand potato chips company car at Gold Dust and Walker Farms' Malin, Or campus during the 2017 Open House Field Day.
The Kettle Brand Potato Chips company rig stood out at the Open House Field Day

So, how does the Tater Tracker work? First, you obviously have to get a bag of delicious Kettle Brand potato chips (we recommend buying at least a dozen!). Next, locate the “Best Before” date located on the top right corner on one of the many bags you’ve purchased. Just below it you’ll find two numerical codes – type the second one into the space on the Tater Tracker page and you’ll see which Northwest potato farm your chips came from!

If you look at our grower profile, just under Weston’s bio you’ll see something else that Kettle has done with these pages – a virtual farm tour! While best viewed on an Android device, as the video plays you can turn your phone to get a 360 degree view of our potato farm, the sheds and even chipping potatoes being harvested. It’s a great way to see where your potato chips are coming from and give visitors an idea of what makes each of these potato farms unique.

Video by MaxwellPR.com

We love that Kettle Brand is as proud to work with us as we are with them. Not only does their dedication to sustainable agriculture match ours, it’s great to work with a snack company located in the Pacific Northwest that features local farms on its site. Thank you, Kettle Brand!

 

Looking Back at Harvest 2017

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A combine operated by Walker Farms cutting grain at the Running Y near Klamath Falls, Oregon.
That combine makes grain harvest look easy

About the time we feel like we’re getting our feet under us, we realize it’s almost the end of the year. What feels like a short few weeks ago actually turns out to be months, and we realize just how busy it’s been around Gold Dust and Walker Farms.

While we constantly talk about how busy it is around our sheds and farm, the reality is that it is always busy! Regardless of the time of year, there’s always something going on. However, when summer turns into fall, and we’re in the midst of harvest, shipping, organizing labor and doing whatever it takes to get potatoes to our customers, our campus feels more like a beehive than a farm.

Plant Manager Salvador Vera watches an employee unload a spud truck at Gold Dust's Malin, Oregon campus.
Salvador is keeping an eye on this load

Looking back at this harvest, we started digging chipping potatoes on August 15th. But potato harvest wasn’t the only thing going on in the fields – we were cutting alfalfa hay and grain. In the sheds, our crews were getting the potato processing plant ready for our annual Open House Field Day as well as shipping season, which started in August as well. As for the offices, our staff was coordinating loads, running expanded payrolls, recruiting labor, getting organized for the Open House Field Day and providing support to the farm and shed crews. And all of this is just the beginning of harvest!

 

As August rolled into September, potato harvest and grain harvest rolled on and we were getting our fourth cutting of hay. Our packing shed was running at full tilt, as were our offices.

Jennifer White with Gold Dust and Walker Farms sponsored Destruction Derby car at the 2017 Tulelake Butte Valley Fair.
Jennifer’s Derby Car – Moxie (photo credit Lexi Crawford)

While there was plenty of action on our campus and in our fields, there was also quite a bit going on in the community. The Tulelake Butte Valley Fair took place from the 7th through the 10th. Along with the regular fair activities, a member of our hay crew, Kelly Cole, participated in the Dash for Cash hay squeeze competition while our agronomist, Jennifer White, thrashed around in the Destruction Derby. The fair also gave Gold Dust an opportunity to support local FFA and 4H

Katrina Lee, Gold Dust Human Resources administrator, at Klamath Community College's 1st Annual Ag Career Fair.
Katrina educated visitors about opportunities in ag and at Gold Dust and Walker Farms

kids at the auction. Speaking of fairs, we also participated in the first annual Ag Career Fair at Klamath Community College. All of that combined made for a busy September!

The employees and children of Gold Dust and Walker Farms at the 2017 Potato Festival in Merill, Oregon
The Gold Dust & Walker Farms Potato Festival Crew!

When October arrived – you guessed – more potato harvest! With grain harvest over and our swathers and balers finally put away, it was now time to start fall farming. Meanwhile, back at the shed trucks lined up waiting to get loaded while our office staff started working on inventory, preparing for the Leadership Dinner and basically doing whatever it takes so we can keep farming and shipping potatoes. We also participated in the Klamath Basin Potato Festival in Merrill, and this year instead of being in the parade we handed out hot chocolate, hot apple cider and small bags of potato chips to anyone who braved the cold rain to watch the tractors, marching bands and floats make their way down the main drag. In years past we’ve had potato harvest wrapped up before the Potato Festival, but this year we weren’t out of the fields until the 25th.

Gold Dust and Walker Farms employees enjoying dinner at Bigoni's Pizza Barn in Malin, Oregon after potato harvest.
Everyone relaxing at the Harvest Party at the end of digging potatoes (photo credit Lexi Crawford)

 

And now we’re deep into November. We just had our annual Leadership Dinner on the 10th which gave our partners an opportunity to share how our businesses have been doing and brainstorm with our employees with what can help Gold Dust and Walker Farms to continue succeeding. At the dinner we also recognized one of our long-term employees, Salvador Vera. Salvador has been with Gold Dust and Walker Farms for 20 years. In that 20 years, he has become an integral part of our businesses, helping with everything from laying out pipe in the spring to helping with harvest and keeping the shed running. As a thank you, Weston presented Salvador with a watch.

Looking back at the last four months, the thing that stands out to us isn’t how much we’ve accomplished or how busy it’s been. What stands out is how many people, working together, can get so much accomplished. Not only does it take an extraordinary number of people to keep our farm and shed running, it takes extraordinary people. We’ve been blessed with loyal, hard-working employees who work as a team. In the offices, the shed or out in the fields, our crews pull together everyday to help make Gold Dust and Walker Farms successful.

Gold Dust and Walker Farms partners at the 2017 Leadership Dinner.
Thank you, Salvador, and thank you Gold Dust and Walker Farms employees!

With that said, thank you to everyone for putting in the dedication it takes to make us successful. As we’ve said before, the modern farm is more than just a guy on a tractor – it’s a small army of dedicated people in the office, fields, and in our case, packing sheds that make it so we can keep doing what we do. Thank you.

17th Annual Open House Field Day

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Guests for Gold Dust and Walker Farms' Open House Field Day inspecting chipping potato samples in Cellar 1 on Gold Dust's Malin campus.
We literally opened up our doors for our 17th Annual Open House Field Day!

This year’s Open House Field Day was as much about change as it was showing off our processing plant and fields. We’ve always loved this event because it gives us an opportunity to share the insights and inner-workings of our farm and shed with the people who’ve helped us grow into the sustainable businesses that we are. And from that point of view, our 17th Annual Open House Field Day was like others in the past. However, some of this year’s changes could be summed up by our new company slogan, “Where together we grow”.

We kicked off the Open House Field Day on August 28th with our usual pre-function dinner at Bill and Jan’s house where old and new friends gathered to catch up and enjoy ahi seared by Rabobank’s Ken Hibbard, a delicious prime rib roasted by Jan and a few drinks. The next morning, our guests were treated to hearty, country-style breakfast at Mike and Wanda’s in Tulelake. After Weston recognized and thanked our many customers and partners and Bill thanked our growers, Lexi unveiled the new logo and company motto.

Inspiration for “where together we grow” came from talks Lexi had with employees trying to find out what motivates them to come to work everyday. The overwhelming response was that our employees took ownership of their jobs, and as part of taking ownership, knew that if they didn’t do their job someone else wouldn’t be able to get their work done. “Not only do we grow crops, but we grow friendships, intelligence, partnerships, families, strong communities, personal strength, faith and love,” explained Lexi. “We are all connected and need each other in order to sustain this business.”

Afterwards, Lexi introduced our special guest speakers, the Klamath County Commissioners. Kelley Minty-Morris, Donnie Boyd and Derrick DeGroot. The commissioners discussed some of the challenges they overcame on behalf of the County as well as fielded questions and concerns from the audience. From the need for air service at Crater Lake Regional Airport and bringing a grocery store to downtown Klamath Falls to the LNG pipeline and what can be done to bring Basin ag power rates to being on par with farmers on the Columbia River, the three of them did their best to address the concerns being discussed in the room.

Following breakfast, we headed to the fields to see how the current chipping potato crop looked. In a parade of pickups, SUVs and the few sedans, our crowd emptied out on the streets of Tulelake to the surrounding farmland.

The first field we looked at was a variety of potatoes named 1867s grown by Donnie Heaton. Donnie has been growing chipping potatoes for us for a while, and judging from the sample spuds he dug up he’s doing another fine job this year. Keeping with his normally quiet demeanor, Donnie let the potatoes do the talking. The shovelful of chippers were right on target for the time of year and looked great. He did mention “it’s been a long, hot summer” but as of the day of the field tours, he figured he’d dig that field towards the end of September or early October.

Next we went to a field of 2137 chipping potatoes grown by Staunton Farms. Marc Staunton led the way and told our group a little about his family’s history in the Klamath Basin. His family’s 1927 homestead was not far from the field we were looking at. Though Marc talked about his family’s roots, the main thing he wanted to share was that his message was about sustainability, and as he put it, “Not the grocery store meaning of the word.” Between regulations, labor costs and availability, marketing and pressure from environmental groups, every year it gets harder to farm. However, by being proactive, Mark assured our visitors they’re in it for the long haul. And the chippers? Though Marc tried to downplay our expectations, he showed us another great sample of potatoes.

The third field we visited was a crop of Lamoka chipping potatoes grown by M.D. Huffman Farms. For Matt and his son, Drew, these potatoes represented a new opportunity for them – growing an organic crop. Though extremely adept at growing chipping potatoes, Huffmans had never grown organic potatoes before, and though challenging and presenting a learning curve, they realized they had to get into those markets. So, with “lots of chicken manure and fancy compost” as Matt put it, they’re putting up an amazing crop of potatoes – organic or conventional. We were also shown another field of organic Waneta potatoes they were growing, and it looked as good as the Lamokas.

For our fourth stop, we visited Rob Unruh’s field of Dakota Pearls. The Unruh’s are another long-time Basin farming family, and Rob shared with us the field we were looking at was one his grandfather homesteaded in 1937. Rob’s son and grandfather farm with him, making almost four generations of family farming together. Before growing for Walker Farms, Rob mentioned his family were commercial growers. However, when the fresh market went sideways, times got tough. “Farming is a great life,” he said. “Just a hard way to make a living.” Regardless of markets, Rob’s talent for growing chipping potatoes is evident. The Dakota Pearls (the seed arrived by rail from PD Sproule) were perfect examples of what we’re looking for in chipping potatoes.

Our last stop on the field tour was just on the other side of Turkey Hill from our packing shed at Luke Robison’s field of 2126 chipping potatoes. Luke is a fourth generation farmer, and, if his youngest son goes into the family business, the boy will be the fifth generation. Like our other growers, finding good labor has become a challenge so Luke has what he referred to as a “family farm crew”. Despite the size of his crew, they’re more than capable of getting the chippers from the fields to storage. Speaking of potatoes, Bill mentioned the 2126s were some of the hardest to grow. Not only do they require more fertilizer, the potato plants send out runners across the rows, making it hard to grow good sized tubers. Despite the challenges of 2126s, Luke and his son have produced a great crop of chippers that will be perfect when they finally dig the field.

At this point, you may have noticed something – while we usually focus more on our fields, this year we solely focused on our potato growers. And it fits with our new slogan. A few of the growers talked about the experience and advice Bill and John offered them with the varieties they decided to grow and how to grow them. We, on the other hand, have been able to count on having the expertise of elite growers helping us fill our contracts. In an industry where quality is everything, we can rely on them producing top-quality chipping potatoes for our customers while providing our growers with a contract for fair and reliable price for their potatoes. Just as Paul Sproule helped us, we’re now able to help other farms grow.

After the field tours, we headed to our campus for lunch and to check out the various varieties of chipping potatoes we’re able to supply our customers. Usually we have this part of the Open House Field Day inside the processing plant, but, with shipping season already underway, we had another change – we instead went to Cellar 1. Tables were set up for lunch, and our guests were able to see the progress of the potato varieties.

Another variation from years past is the fact the packing shed was up and running – which meant our guests could actually get a tour from plant manager Matt Thompson and see exactly how the chipping potatoes move through the plant. From spud truck to getting sacked and stacked at the end, Matt showed everyone how the processing plant works as well as a few of the improvements he made to the shed over the summer.

Of course, it wouldn’t be an Open House Field Day without our golf tournament and dinner. This year we held both events at Reames’ Country Club. Though the smoke from nearby forest fires threatened to force us to use a backup plan, afternoon winds cleared out the Klamath Basin and ensured we were able to hit the links. After the ceremonial shot of Crown Royal (seriously, they ought to sponsor this event), our guests headed out to the golf course for a shot gun start. And as usual, the competition was fierce!

Gold Dust and Walker Farms' Open House and Field Day guests at Reames' Country Club for golf and dinner.
As usual, our guests are some of the best looking most intelligent people around!

Once the teams putted their last hole, drinks and dinner was served at the club house. Awards were given to the top two teams as well as last place. So, who took home which honors?

Men’s longest drive: Jarod Marshall (somehow he avoided the camera!)

The Open House Field Day Dinner is also an opportunity for us to raise money for one of our favorite charities – Make-A-Wish. Katie Walker, Weston’s wife, showed a video of a Make-A-Wish recipient who spent a day with the Portland Trailblazers which moved many of the folks in the crowd to tears. On behalf of Make-A-Wish, Katie also presented Gold Dust and Pape’ Machinery with plaques for their generous donations over the years. As part of her presentation, Katie also shared the history of our fundraising for Make-A-Wish over the years.

Bart Crawford, Tricia Hill, Bill Walker, Weston Walker, Katie Walker, Lexi Crawford and Matt Thompson with plaques from Make-A-Wish recognizing the fundraising Gold Dust and Walker Farms has done.
Katie presented plaques from Make-A-Wish Oregon to recognize Gold Dust and Walker Farms’ contribution to fundraising

The first year Gold Dust used the Open House Field Day as a charitable event was 2013, and that year the crowd raised $1,900 which Gold Dust matched to bring the total to $3,800. Over the years, our guests have been more generous, raising thousands of dollars for Make-A-Wish. This year, however, not as many people were able to make the trip out for the Open House Field Day, but that didn’t keep those who were able to make it from breaking all of our records. By the time the pledging was done, $30,490 had been raised along with 135,000 airline miles! To put that in perspective, last year Gold Dust and our guests raised $21,814, which broke the previous year’s record of $18,381.

That kind of generosity is what helps not only our farm grow, but helps out people in our community. Each wish costs around $7,000 to grant. To put that in perspective, that is approximately four wishes we and our guests are able to grant – wishes for local kids like Krue Johnston, whom Jan and Kay Ratliff recently helped. We are constantly amazed and humbled by the charitable nature of the people and businesses we work with. Thank you to all who pledged.

Despite the smoke, we had a great time this year and hope all of our guests did too. We understand it takes a lot of planning to travel out here, but Tricia, Weston, Bill and John appreciate everyone who can make the trip out. A big thank you to everyone who was able to make it, and to the folks who weren’t able to attend we hope to see you next year!

Making A Wish Come True

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Krue Johnston, a Make-A-Wish recipient from Klamath Falls standing in front of a limousine before heading to Medford Regional Airport to have his wish granted.
Krue Johnston getting ready to leave for his wish – the kid’s riding in style to MFR!

If you’ve followed our blog at all, you’re aware that for the last several years at our Open House Field Day that we have held a fundraiser for our local chapter of Make A Wish. We sincerely appreciate the charity and giving spirit of our guests. However, rarely do they get to see how their generosity impacts any of the children they’re helping.

Recently, Jan Walker, Gold Dust CEO Bill’s wife, was helping grant the wish of a local boy when things went slightly sideways on them at the Medford Airport. But it does have a happy ending. What’s great about this story is the franchise of one of our customers (not knowing Jan’s affiliation with Gold Dust or In-N-Out’s generosity at our annual event!) was more than giving in helping make his wish come true. Now, in Jan’s words, here’s how In-N-Out’s Medford, Oregon store manager helped her and a friend make a boy’s wish even sweeter:

Gold Dust has held Make A Wish fundraisers at our Annual Open House each August. Our participants have helped raise money for the many wishes that the Oregon Make A Wish Organization have provided to children facing life threatening health conditions. Katie Walker (Weston’s wife) and I have been active wish grantors and are often asked at our annual fundraiser about some of the wishes that the fundraiser has helped. Some of those are local children that are granted wishes. This is a story of one recent wish that was granted to a local boy, Krue Johnston.

Make-A-Wish wish grantors Kay Ratliff and Jan Walker standing with Krue Johnston at Medford Regional Airport.
Krue with wish grantors Kay Ratliff and Jan Walker

Krue was diagnosed with Duchene Muscular Dystrophy in 2015. A friend of mine, Kay Ratliff, who is also a wish grantor, and I took on Krue’s wish. After meeting Krue it was discovered his wish was to go to a sandy beach, snorkel, fish and swim with dolphins in the Bahamas. The magic of granting wishes to a wish child becomes real when wish grantors are able to announce to the child that his wish has come true. Krue’s wish to go to the Bahamas happened last May. He and his family flew to Nassau from Medford. One of the duties of wish grantors is to be at the airport to help the family on to their flight and intercept any problems. We were happy to be part of the excitement of beginning Krue’s wish.

While waiting for their plane, they planned to eat dinner. Unfortunately the airport restaurant was closed. Krue said he would love to have an In-N-Out Burger and Fries. This is where we come in to grant one more WISH!

As you may be aware, we supply In-N-Out with potatoes for their delicious french fries, and luckily for us there was a newly opened In-N-Out store in Medford. I took the families’ orders and drove over to the In-N- Out for their dinner. While there, the wonderful store manager helped prepare Krue’s special wish. She asked what size t-shirt Krue would wear and gave a coveted In-N-Out t-shirt to deliver to Krue. She provided Krue’s meal, an In-N-Out hat, stickers and games. Sadly we did not get the Medford store manager’s name, but we sincerely thank her and In-N-Out for the kindness to Krue.

We would like to take this opportunity to thank all of you who have participated and so generously contributed to our cause for Make A Wish. You have made a dramatic difference is many children’s lives who become Wish children. Krue had a wonderful trip and was able to swim with his dolphins, he got to snorkel and be in the white sand that he was so looking forward to. Thank you and hope to see you all again at Gold Dust’s Open House this August.

As Jan said, we hope to see all our guests at this year’s Open House and Field Day, and thank you to all for supporting Make A Wish. This story shows the caliber of people we do business with and the quality of folks they hire. Thank you again for helping make wishes come true!

One final thank you before wrapping this up – thank you to Krue’s mom, Tracy, for sharing his story and pictures from his wish. It’s a joy to see what Make-A-Wish is about!

KCC Ag Marketing Class Visits Gold Dust & Walker Farms!

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Klamath Community College's ARE 221 Agriculture Marketing class with John Walker and Bart Crawford at Walker Farms' Merrill, Oregon mechanical shop.
KCC’s Ag Marketing Class started the day in Merrill

As one of the most dynamic farms in the Klamath Basin, from time to time we get to share what we do with local schools. These field trips (some of them are literally out to fields) give us an opportunity share our love for farming with the community and expose young minds to agriculture.

On June 1st, we had another such opportunity, but this time it was a bit different. Instead of grade-schoolers, Professor Keith Duran brought his ARE 221 Agriculture Marketing class from Klamath Community College to learn more about what Gold Dust and Walker Farms do and what it takes to be successful in agri-business.

John Walker addressing the KCC ARE 221 Agriculture Marketing class at Walker Farms' Merrill, Oregon mechanical shop.
John Walker dispensing a bit of good advice – “It’s all logic.”

Their visit started at 8:30 in the morning at our Merrill shop, where John Walker and Bart Crawford met with the class. Though the conversation started out discussing what it takes to produce an organic crop, it quickly turned what it takes to actually run a farm. John talked about the amount of time and support it takes to ensure your employees have what they need to be able to be successful in their tasks. Adding to it, Mr Duran recommended his students to “Be a border collie, not a pit bull”, that leadership is more than hovering over your workers. Before our guests headed to Malin for the second part of the field trip, John left them with one more piece of advice. “Always remember one thing – it’s logic. It’s all logic,” he said, going on to explain that most of the problems, whether with the crops or equipment, can be figured out by stopping and thinking.

Klamath Community College student and Gold Dust & Walker Farms employee John-Rian Watson leading the ARE 221 Ag Marketing class on a tour of Gold Dust's potato processing facility.
KCC student and Walker Farms employee John-Rian Watson gave the KCC Ag Marketing class a tour of packing shed

Upon arriving at Gold Dust’s Malin campus, the KCC students were given a tour of our potato processing plant by Walker Brothers employee and ARE 221 student John-Rian Watson. After the shed tour, they met with Bill Walker and Lexi Crawford in the conference room, where, along with a discussion about the potato markets, our CEO gave them more advice on how to succeed at Gold Dust and in agri-business. While recommending the students need to pay attention to detail and possess a desire to work, he stressed it was important for the students to finish their schooling. “A college education does matter, “ he said, pointing out that it shows they can follow-through with what they started and complete tasks.

Gold Dust Potato Processors CEO Bill Walker addressing Klamath Community College students in the conference room of Gold Dust's Malin, Oregon packing shed.
Bill Walker giving the KCC students a bit of advice – “Pay attention to details, want to work and a college education DOES matter!”

Lexi also spent some time talking about the potato market and what it takes to provide excellent customer service, but when asked about her background, the conversation turned into what it takes to run a modern farm. Without a background in agriculture, the Albany-native’s family business was engineering, not farming. However, the advice of her family to study business, a chance meeting with Weston Walker and marrying Bart (who is also from a Basin ag family) led her down a winding path to Gold Dust and Walker Farms. Her education and experience has more than helped make her a key player in our marketing and farming operations.

Lexi and the Agriculture Marketing students shifted their talk to about how the next generation of farmers is changing – as well as the opportunities today’s farms offer. A problem our local farms and ranches have is young people are leaving and not coming back. One of the students, Victoria Flowers, is a part of a solution. She’s helping to establish Junior Farm Bureau at KCC to help educate area students about the future of Basin ag and job possibilities it offers. If the enthusiasm of the Ag Marketing class are any indicator, there’s a good chance we may be able to reverse this trend.

For Gold Dust and Walker Farms, one of the most important aspects of Professor Duren and his class’s visit it that we got an opportunity to show the next generation of farmers and ranchers the possibilities available in ag. We appreciated them visiting our shop in Merrill and shed in Malin to see what we do, and hope it was educational for them as well!

KCC's ARE 221 Ag Marketing class from left to right: Johnathan Rohrbacker, John-Rian Watson, Christina Wallace, Allen Hess, Johnathan Lopez, Ty Rajnus and Keith Duren in front of Gold Dust's Malin, OR packing shed.
KCC’s ARE 221 Ag Marketing class from left to right: Johnathan Rohrbacker, John-Rian Watson, Christina Wallace, Allen Hess, Johnathan Lopez, Ty Rajnus and Keith Duren

Thank you again for coming out visiting us!

The Chipping Potatoes Are (finally) In The Ground!

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View from a chipping potato field looking south towards Gold Dust Potato Processors' Malin, Oregon campus.
It’s a bit more peaceful after we’ve planted our chipping potatoes

Our busy season has gotten a little less busy.

Last week, on June 2nd, we wrapped up planting potatoes in a seed potato field down on the Oregon-California border near Worden. Slightly breezy and warm with a view of the Klamath Wildlife Refuge and the snowcapped Siskiyou Mountains to the south and rolling hills and Cascades to the North made for a serene ending to a challenging season.

Every potato planting season comes with its challenges, and this one was no different. The wet winter and spring were a blessing and a curse –a blessing for the much needed end to the drought we’ve been living with but a curse as it kept us from the fields for a while. Once we were able to get out to the fields to plant potatoes, modern technology’s gremlins decided to play a few tricks on our planters and tractors, slowing our planting crews to a crawl in the beginning. Despite that slow down, we chased them off and did what we do best – farm.

A tractor and potato planter are getting serviced in a chipping potato field near Malin, Oregon.
Few things are more frustrating than when technology halts planting potatoes

Like shipping potatoes to our customers, planting chipping potatoes takes more people and effort than a lot of folks realize. The story of planting season begins before the seed even hits our cellars,  up in the offices of Gold Dust’s Malin campus. In the months leading up before the seed arrives, our management team has to figure how many acres are going to be planted into chipping potatoes and which varieties we’re going to grow. After those decisions are hammered out, the potato seed has to be ordered and we have to plan for it to be stored once it arrives.

Since we’re in the heat of shipping season at this point, there’s a dance between emptying cellars and getting them cleaned and getting our customers’ orders through the packing shed. It takes an extraordinary amount of coordination and organization between the shed crews and the cellar crews, yet they manage to make sure we have room for the incoming potato seed while getting our customers’ orders out on time.

A Gold Dust employee unloads chipping potato seed from a refrigerated rail car into a potato truck in Malin, Oregon.
Chipping potato seed being unloaded from a refrigerated railroad car

While some of the potato seed we plant is grown right here in the Klamath Basin, much of it comes from out of state and arrives by truck and rail. For the seed that comes by train, we have crews at the rail yard in Malin unloading it from boxcars into spud trucks. The seed that comes in on trucks requires a slightly less handling but still quite a bit of coordination as, we mentioned, we’re still in the middle of shipping season and it takes people to get it unloaded. Regardless of how it gets to Malin, the seed still needs to get weighed before going into storage, which means our front office crew is watching the scale and creating weight tickets.

Walker Farms' seed crew cutting chipping potato seed in a cellar on Gold Dust Potato Processors' Malin, OR campus.
Our seed crew cutting potato seed in one of our cellars

So, when it’s time to plant potatoes, we just throw them in the planter and stick it in the ground, right? Nope. We set up a cellar to process and cut the seed, bark it (yes, with bark dust), which in and of itself takes a lot of hard-working people to make sure we’re putting high-quality product into the ground. After the potato seed is cut and barked, it goes back into storage for a few weeks until we’re ready to plant it.

A spud truck full of chipping potato seed being unloaded into a cellar on Gold Dust Potato Processors' Malin, Oregon campus.
Chipping potato seed being unloaded into a cellar

It may only take a few paragraphs to describe getting ready for planting season, but it takes months of hard work and organization to make sure when we’re finally able to plant potatoes, we’re ready to go. And when it’s go time, it’s another dance of equipment and crews. Just as our management team figures out which fields will be planted with which potato varieties, they also figure out when they’ll be planted. Back in the offices, the battle plan is sorted out, the bookkeeping team is tracking the seed as it leaves the cellars and the front office is back to tracking the weights of loaded spud trucks as the truck drivers head out to the fields.

Speaking of the fields, it too is more complicated than dragging our equipment out and putting seed in the ground. In most cases the field is transitioning from a cover crop or one of our rotational crops (as per our sustainable farming plan) to a potato field. This requires weeks of tilling and working the ground over so we can plant potatoes in them. Prepping the fields often starts while the end of winter is lurking about, which means being at the mercy of the weather for when we can get our tractors out into the fields and pray they don’t get stuck. And then once the fields are ready? We’re still watching the evening weather reports and tracking the storms and the sun to see when we can actually get the spuds in the ground.

A Walker Farms potato truck headed to a field with chipping potato seed near Malin, OR.
Now that the time is right, get that potato seed out in the field!

And when all the planning comes together, the coordinating of the various crews is worked out and the weather is just right, then – just then! – we’re able to plant our chipping potato crop for the upcoming year. And again, as with everything in agriculture, it takes more people than just the guys in the tractors to get the fields planted. We have our mechanics on hand fixing everything from pickups and spud trucks to the equipment. Our spud truck drivers are getting the potato seed to the planters and our agronomy team is checking the seed, ground and conditions as the fields are planted. Our management team is warily watching the process in the fields and from the offices to make sure everything is going as planned while our field crews are laying out pipe in the fields that have just been planted. Everyone is pulling together, diligently doing their job – regardless of how unrelated they seem to each other – to make sure the potatoes are planted.

In a few weeks after the potato seed is in the ground, we begin to see the fruit of all this organization, labor and worry as potato plants sprout from the ground. Because planting season is over doesn’t mean the worry and hard-work is over, it’s just a different season. Frost crews will be monitoring the bitter nights, preparing to turn on sprinklers to fight the cold. Our irrigation teams will be making sure the potatoes get the water they need while the agronomy team is watching the plants for signs of stress and pests. The marketing and sales team will be lining up customers’ orders while the management team is looking toward harvest and beyond.

When you consider all of the different people involved in planting a potato field and all of the different hats being worn it takes to make it happen, it’s really incredible. It also showcases the variety of jobs available on the modern farm – we need all of these people doing these different jobs well just to get a potato in the ground!

Thank you to our hard-working planting crews who gave up weekends and worked late into the nights to make sure the fields were planted this year. And thank you to everyone – from the shed and cellar crews to the office staff and truck drivers – for getting the potato crop in the ground. Your dedication is much appreciated.

And now, we can turn to planting grain and cutting hay!

From Our Farm Blog

We’re Hiring!

Looking for a job? Check out our current Employment Opportunities!

Bookkeeper – We need someone with three years of experience in progressive accounting as well as proficiency in Excel, Acess & QuickBooks to join our team!

Farm Truck Drivers – We need truck drivers to help us during spring planting!

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