Clark's Cream is a beardless Hard White Winter Wheat. This heritage Natural Cross was selected by Earl Clark in the 60's. Mr. Clark found a Natural Cross in 1912 at the age of 15 that was a huge improvement in the quality of wheat. This wheat called Clark's Blackhull was released in 1917 and by 1920 500,000 acres were planted. Clark's Cream was the last wheat selected by Earl Clark and is a high protein wheat with superb baking qualities. The flavor of 100% whole wheat bread made from this wheat is outstanding even among the whites known for their sweeter, lighter flavor.
The video of Earl Clark was a television interview made in July 1974 in which he describes his method of improving wheat, "I believe in letting the Lord do the crossing and I do the Finding." All of Mr. Clark's wheats were Natural Crosses and were high quality milling wheats often used as "booster" wheat to blend with weaker wheat.
The video of Earl Clark on a vintage combine that was restored by John Larson was part of the news interview. The video from 2004 was a television interview with John Larson about the Clark's Cream Project. The goal of the project is to reestablish Clark's Cream as organically grown wheat with exceptional flavor that will be used to make good tasting whole grain products. The project began in 2001 with about a pound of seed obtained from Kansas State University. The wheat has established a reputation for its superior quality and tens of thousands of bushels were produced in 2007.
