This week Bon and Andrew travel to Pullman to cross train on the sponge cake mechanized mixing method utilized at the Western Wheat Quality Lab. WMC is working on several research projects this year where this method will be included. Later in the week, Bon will participate in the Soft Red Wheat Quality Council and present our end-product quality results for new varieties. Jayne and Andrew are baking cakes, pan breads and baguettes in preparation for the USW Core Competency Training the following week. And all staff are working on the final preparations for both the training and the WMC board meeting.