Claudia Carter's guest appearances

Claudia Carter

Photography 121

Regenerative Agriculture Podcast

The Sourdough Podcast

The Well-Seasoned Librarian: Mixing Cookbooks and Conversation 

Gusto Bread

Emma Zimmerman

Hayden Flour Mills

Lisa Steele

Gabe Brown

Zach Bush

Kim Kushner

Michelle Tam

Joel Salatin

James Johnson

Dorie Greenspan

Josh Fox

Andrew Heyn

Jennifer Lapidus

Hannah Howard

OwlTail

CLAUDIA CARTER Executive Director Carter is from Manta, Ecuador. She started her education in Buenos Aires, Argentina studying Food Engineering. She moved to the United States in 2008. She attended North Dakota State University (NDSU) in Fargo, ND where she completed her B.S. in Food Science (2010) and M.S. in Cereal Science (2014). While in school, she spent two years as a Food Technology Specialist in NDSU’s Durum Quality Lab. In June 2014, Claudia moved to California to become the Milling and Baking Lab Director at the California Wheat Commission. Two years later, on June 20, 2016, Claudia became the Executive Director of the CWC. Her role at the Commission is to continue leading the research and marketability of California wheat and to help develop and maintain domestic and international markets.  ---   Send in a voice message: https://podcasters.spotify.com/pod/show/dean-jones9/message

CLAUDIA CARTER Executive Director Carter is from Manta, Ecuador. She started her education in Buenos Aires, Argentina studying Food Engineering. She moved to the United States in 2008. She attended North Dakota State University (NDSU) in Fargo, ND where she completed her B.S. in Food Science (2010) and M.S. in Cereal Science (2014). While in school, she spent two years as a Food Technology Specialist in NDSU’s Durum Quality Lab. In June 2014, Claudia moved to California to become the Milling and Baking Lab Director at the California Wheat Commission. Two years later, on June 20, 2016, Claudia became the Executive Director of the CWC. Her role at the Commission is to continue leading the research and marketability of California wheat and to help develop and maintain domestic and international markets. --- Send in a voice message: <a href="https://podcasters.spotify.com/pod/show/dean-jones9/message" rel="nofollow" target="_blank">https://podcasters.spotify.com/pod/show/dean-jones9/message</a>

Claudia Carter: The California Wheat Commission: The Well Seasoned Librarian Podcast: Season 3 Episode 8

Visit the CWC online! Follow on CWC on InstagramMore music from Weston Perry!

<a href="http://californiawheat.org/" rel="nofollow" target="_blank">Visit the CWC online! </a><a href="https://www.instagram.com/californiawheat/" rel="nofollow" target="_blank">Follow on CWC on Instagram</a><a href="https://www.instagram.com/westonperrymusic/" rel="nofollow" target="_blank">More music from Weston Perry!</a>

Claudia Carter of the California Wheat Commission

In this episode of the Regenerative Agriculture Podcast, John Kempf interviews Claudia Carter, Executive Director of the California Wheat Commission. Originally from Ecuador, Claudia leads research around the marketability of California wheat and helps to develop and maintain domestic and international markets for this commodity. Through a partnership with the University of California Davis, the California Wheat Commission tests in-field performance of wheat yields and quality. With their in-house research lab, the Commission also develops pasta, bread, and other products to test wheat varieties for performance.   In this episode, Claudia describes her educational journey in cereal sciences, and her focus on the durum quality parameters that processors need to develop a good pasta. John and Claudia discuss biofortification, the process of breeding wheat varieties for a specific nutritional profile. For years, bakers have demanded wheat varieties with lower mineral content, since the presence of minerals interferes with flour performance. Claudia describes the work being done by wheat geneticist, Dr. Jorge Dubcovsky, to reverse this trend and breed wheat varieties with increased quality and nutritional value. Claudia also talks about the function of protein content in baking, and why higher quality wheat is essential for bakers to develop a premium product. If you’re a grain producer, you will find the information in this episode especially useful.   Resources: California Wheat Commission Washington State University Wheat &amp; Small Grains North Dakota Wheat Commission  Kansas State University Wheat Production Whole Grains Council   Support For This Show This show is brought to you by AEA, helping professional growers make more money using regenerative agriculture since 2006. If you grow on a large scale and are looking to increase crop revenue and quality, email hello@advancingecoag.com or call 800-495-6603 to be connected with a dedicated AEA crop consultant.

In this episode of the Regenerative Agriculture Podcast, John Kempf interviews Claudia Carter, Executive Director of the California Wheat Commission. Originally from Ecuador, Claudia leads research around the marketability of California wheat and helps to develop and maintain domestic and international markets for this commodity. Through a partnership with the University of California Davis, the California Wheat Commission tests in-field performance of wheat yields and quality. With their in-house research lab, the Commission also develops pasta, bread, and other products to test wheat varieties for performance. In this episode, Claudia describes her educational journey in cereal sciences, and her focus on the durum quality parameters that processors need to develop a good pasta. John and Claudia discuss biofortification, the process of breeding wheat varieties for a specific nutritional profile. For years, bakers have demanded wheat varieties with lower mineral content, since the presence of minerals interferes with flour performance. Claudia describes the work being done by wheat geneticist, Dr. Jorge Dubcovsky, to reverse this trend and breed wheat varieties with increased quality and nutritional value. Claudia also talks about the function of protein content in baking, and why higher quality wheat is essential for bakers to develop a premium product. If you’re a grain producer, you will find the information in this episode especially useful. Resources: <a href="http://californiawheat.org/" rel="nofollow" target="_blank">California Wheat Commission</a> <a href="http://smallgrains.wsu.edu/grain-quality-resources/" rel="nofollow" target="_blank">Washington State University Wheat &amp; Small Grains</a> <a href="https://ndwheat.com/publications/cropqualityreports/" rel="nofollow" target="_blank">North Dakota Wheat Commission</a> <a href="https://www.agronomy.k-state.edu/extension/crop-production/wheat/index.html" rel="nofollow" target="_blank"> Kansas State University Wheat Production</a> <a href="https://wholegrainscouncil.org/" rel="nofollow" target="_blank">Whole Grains Council</a> Support For This Show This show is brought to you by <a href="http://www.advancingecoag.com/" rel="nofollow" target="_blank">AEA</a>, helping professional growers make more money using regenerative agriculture since 2006. If you grow on a large scale and are looking to increase crop revenue and quality, email <a href="mailto:hello@advancingecoag.com">hello@advancingecoag.com</a> or call <a href="tel:18004956603" rel="nofollow" target="_blank">800-495-6603 </a>to be connected with a dedicated AEA crop consultant.

High Quality Wheat Production with Claudia Carter