Cascadia Grains Conference 2017

We just wrapped up a unique opportunity to not just attend the best grains conference in the world, but actively participate by presenting a "historical tasting" event. The Cascadia Grains conference this year was again a huge success. It was a wonderful time to gather with others who share our love for grains. I led the historical tasting presentation, which focused on a sampling of Washington State's early grain economies. 

A video recording of the presentation is available on our YouTube channel here. We apologize for the poor quality. (Rest assured, we'll be recording our future events in HD!). You can also view my slide deck used in the talk here. Below is a copy of the menu pamphlet describing the historical dishes and grain descriptions for each era. 

Reuben small bites made with Turkey Red Wheat paired with Ghost Fish IPA (Chris Lozier photo)

Smoked oyster and brie crostini made with Sonoran Gold Wheat (Chris Lozier photo)

Smoked salmon and dill scone made with Scots Bere Barley paired with Top Rung Brewery Scout Stout (Chris Lozier photo)

And below are a few more photos from the event. Palouse Heritage was also privileged to be one of the sponsors for this year's conference. We are extremely grateful to the Cascadia Grains team for allowing us to share and be involved in these ways.

Cherry Cobbler made with Palouse Heritage Red Fife wheat flour and Sandstone Gin Sorbet

Palouse Heritage was happy to be a sponsor for this year's conference!

2016 Spokane Food and Farm Expo

Palouse Heritage had the opportunity to present at the 2016 Food & Farm Expo in Spokane. Our co-founders, Richard and Don Scheuerman, participated in the event along with several of our friends and partners who have joined us in the effort to raise awareness about the benefits of landrace grains. 

Richard taught one of the classes at the event, titled:

Heritage and Landrace Grains:  Restoring the soil, our health and flavor with heritage and Landrace Grains

You can watch his lecture below. The accompanying PowerPoint slide deck is available by clicking here.

Palouse Regional Studies Celebration at WSU

On 4 November 2016, Palouse Heritage had the privilege to participate in an event at Washington State University (WSU) celebrating Palouse regional studies. Specifically, the occasion commemorated Gary Schneimiller's generous gift to WSU Libraries in honor of research related to the Palouse region. Gary is a friend of Palouse Heritage and it was truly a privilege for our co-founder, Richard Scheuerman, to give the keynote speech. We commend Gary for his generosity and shared passion for celebrating the rich history of the Inland Pacific Northwest.

You can view the video of Richard's talk below.

Palouse Heritage Has Been Busy

Though Palouse Heritage launched recently, we have been busy researching and growing out our landrace grains for years. In the process, we have had unique opportunities to showcase our work. Here are some highlights:

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Due to his deep expertise and growing public interest in the grains we are raising at Palouse Colony Farm, Richard regularly receives invitations to speak on landrace grains and agricultural history. This past year, he was asked to deliver a presentation at the annual Carolina Gold Rice Foundation's (CGRF) annual conference. The CGRF exists to advance sustainable restoration and preservation of Carolina Gold Rice and other heirloom grains. Its members work to raise public awareness of the importance of heirloom agriculture. They are affiliated with one of the leaders in organic heirloom grain milling, Anson Mills. 

The full title of Richard's presentation is Our Daily Bread:  Heritage Grains for Health, Culture & Occassional Profit. In this talk, he shares insights from his research into regional history and landrace grains, much of which laid the foundation for the launch of Palouse Heritage. You can watch it here:

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In June 2015, the Pike Brewery Company launched its new Skagit Valley Alba, the first Washington State varietal beer and one made with 100% in-state ingredients. Also known as "Pike Locale," Palouse Colony Farm's Purple Egyptian Barley Malt is among the key ingredients. Seattle Eater captured the excitement over this novel brew. Here is an excerpt:

"Barley, the grain that, once malted, makes up the key ingredient in most beers, is largely produced as a commodity (think big production plants churning out a uniform product). Brewers may add ingredients such as hops for a more distinct flavor, but the barley is often the same, particularly in American beers. Until now. For its new Skagit Valley Alba, the first in a new Pike Locale series of like beers, Pike Brewing sources its malts from Skagit Valley and Whitman County Farms."

Full article:

http://seattle.eater.com/2015/6/2/8702057/pike-brewing-company-launches-a-beer-series-made-from-100-washington

"Pike Locale" Featuring Purple Egyptian Barley Raised on Palouse Colony Farm

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The Rodale Institute researches and shares information on the best practices of organic agriculture. They featured our own Richard Scheuerman and our early heritage grains efforts in July 2014:

http://rodaleinstitute.org/revitalizing-heirloom-grains-in-the-pacific-northwest/

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Another unique opportunity came in the spring of 2013. As reported by the Time Media Company:

"WSU/Mt. Vernon Research Center Director Stephen Jones, a prominent voice nationally for sustainable agriculture, contacted [Palouse Heritage's] Dr. Richard Scheuerman regarding a White House health education initiative. Jones had collaborated the previous year with Blue Hill Farm Restaurant chef and best-selling author Dan Barber (The Third Plate) in a project to include cereal grains in the White House Kitchen Garden. Michelle Obama’s influential “Let’s Move” initiative has promoted use of more whole grains and vegetables to improve the health of America’s youth and prevent childhood obesity. Jones, Scheuerman, and WSU/MV senior agronomist Steve Lyon had been working for three years with a group of Northwest farmers to reintroduce heirloom milling and malting grains to the region. Among the varieties selected for the White House project was one raised in Washington State as early as the 1890s and named the “Lincoln oat” in honor of the famed 16th U. S. president—himself raised on small farms in Kentucky and Indiana."

Palouse Heritage was honored to contribute towards this project.

First Lady Michelle Obama Welcoming Students to the White House Kitchen Garden
AP Photo/Susan Walsh

Steve Jones and Dan Barber inspecting White House Lincoln Oats
Hannalore Suderman photo

Speaking of Blue Hill Farm Restaurant chef Dan Barber, he was elated to receive a sample of our Purple Egyptian barley, with which he baked these remarkably tasty loafs:

Delicious! We are grateful for these types of opportunities we've had and are excited about what the future holds for Palouse Heritage.