Speakers

KARL KUPERS
Karl Kupers joined his father working on the farm in 1973, in Lincoln County Washington. The area agriculture is characterized primarily by dry land winter wheat / summer fallow cropping systems and beef cow/calf ranching.

In the mid 1990’s, out of concern for soil health and sustainability, Karl used a SARE Farmer Research grant to begin experimenting with alternative crops and direct-seed cropping systems on a 40-acre test plot. He has also been involved in on-farm cropping systems trials with Washington State University Extension and the Wilke Research Farm (alternative dry land cropping systems trials). He gradually translated these practices to the entire farm.

The entire agricultural infrastructure of Lincoln County emphasizes the production, export and marketing of wheat. So, along the transition to more sustainable production systems, Karl recognized that he had to develop a complementary marketing strategy. In order to capture value and market share through his commitment to sustainability, Karl became the first Food Alliance certified grain grower. Food Alliance certification and market development efforts facilitated his marketing of grain direct to food processors, such as artisan bakeries.

Karl has a bachelor of pharmacy from Washington State University; he is a graduate of Washington Agriculture and Forestry Education Lead ship Foundation, and a leader in the Canadian Grains Commission Leadership Program.

He currently serves on the Center for Sustaining and Natural Resources Advisory Committee, The Food Alliance, and the Pacific Northwest Direct Seed Association.

Karl is becoming widely recognized and respected for his efforts to improve the sustainability of dry land grain farming.

STEVEN PERKINS
Steven is an American Baker trained with a strong emphasis on whole grain breads. His repertoire has expanded over the years and now includes a wide range of breads from baguettes to ciabattas, bagels, and a variety of ryes and ethnic breads.

His earliest memories of baking were as a child, helping his grandmother kneed dough and watching the bread bake. As a young adult he continued baking bread and built his first mud and brick oven. Over the years he became involved in baking bread professionally, working in bakeries through undergraduate and graduate school as a means to help pay for his education.

In 1978 he lived in San Diego and started Homestyle Baking Co. with two other partners. The bakery produced only whole wheat breads and serviced the entire San Diego County. In 1981 he moved to Phoenix and worked at Scottsdale's C.Steele Bakery. He also worked in other bakeries in Berkley and Tucson.

In 2000, while living in Salem, after 15 years working for two State mental health agencies and as a consultant with Federal mental health agencies Steven left the field and began, along with his life partner Debra Edwards, Cascade Baking Company. October will be their 10th year anniversary with the business.