Whites of Their Eyes, and White Lammas Wheat — The 2017 Northwest Colonial Festival and Early American Heritage Grains

With a state named for the first president, counties that honor Jefferson, Adams, and Franklin, and towns like Mt. Vernon, perhaps it was only time before the Northwest should host a full-blown Northwest Colonial Festival complete with Concord Bridge battle reenactments and Early American grain demonstration plots courtesy of WSU/Mt. Vernon and Palouse Colony Farm. You may recall from blogs posted earlier this year that in partnership with Glenn Roberts of Anson Mills, founder of Anson Mills in Columbia, South Carolina, and Stephen Jones and Steve Lyon at WSU/MV, we embarked on a marvelous adventure to (1) document specific grain varieties raised by George and Martha Washington, John and Abigail Adams, and other “Founding Farmers,” (2) find any samples that had been kept vital in US and world germplasm collections, (3) begin propigating them, and (4) share samples with the dedicated heritage-minded folks at Colonial Williamsburg, Mt. Vernon’s Living History Farm, and the National Arboretum in Washington, D. C.

Colonist Encampment, 2017 Northwest Colonial Festival; George Washington Inn, Port Angeles, Washington

Colonist Encampment, 2017 Northwest Colonial Festival; George Washington Inn, Port Angeles, Washington

Among our most recent partners in this special endeavor has been Dan and Janet Abbott, proprietors of the George Washington Inn, a five-star B&B situated on fifteen acres overlooking the Strait of Juan de Fuca between Washington State’s coastal communities of Sequim and Port Angeles. The inn is an incredible full scale replica of President Washington’s Virginia estate mansion with exquisite period interiors, only with updated conveniences! Lois and I were guests of the Abbotts this past winter and marveled at the meticulous care taken to develop the building and grounds as a tribute to the democratic ideals and legendary hospitality of the Washingtons and other Founders. We were even joined for a breakfast by General (George Fryholm) Washington himself in full uniform and in keeping with the occasion we supplied the Colonial White Lammas wheat flour for the pancakes. The Father of our Nation said he hadn’t tasted anything so delicious in over 200 years.

Dan and Janet spearheaded the first Northwest Colonial Festival in August, 2016, and with such an overwhelming public response made plans far in advance of this month’s August 10-11 event that attracted reenactors throughout the country including regiments of British regulars and American colonist soldiers. Dan and friends had built a model of the famous Concord Bridge just east of the inn and I’m happy to report that once again the patriots managed to drive the Redcoats back and claim victory. A vast encampment is set up along the long driveway from the Finn Road entrance and organizers and participants go out of their way to make for a family-friendly experience where kids can experience how colonial families lived, worked, played, and ate. There are games, music, marching soldiers, demonstrations on Early American printing, spinning and weaving, cooking, and a host of other crafts so you might want to mark calendars for August, 2018, in case you missed it this time around.

Early American Heritage Grain Plots; George Washington Inn, Port Angeles

Early American Heritage Grain Plots; George Washington Inn, Port Angeles

My special interest was in the grains of Early America and Dan invited Steve Lyon from WSU/Mt. Vernon and me to present on this topic at one of the afternoon sessions. We met folks who had come from as far away as Arizona and I especially enjoyed getting to know Dr. and Mrs. Benjamin (Mr. and Mrs. Gregg Hardy) Franklin from Utah who go to great length to fully dress and act the part. Dr. Franklin reminded me that his brother was a prominent New England farmer and that he had great interest in “agricultural improvement” by introducing new techniques to improve soil fertility and bringing new grain varieties to the colonies from Europe. I was heartened to hear that others who took part in the festival had heard of the work we had done this past year through Palouse Heritage to reintroduce Virginia White May wheat and Scots Bere barley to the National Arboretum and Colonial Williamsburg.  George Washington and Benjamin Franklin lauded the fertility of American soils in their correspondence, as did Thomas Jefferson when writing of the Piedmont region in his Notes on Virginia (1785). He also also famously proclaimed, “Those who labor in the earth are the chosen people of God,” and the haven of “substantial and genuine virtue.” Jefferson envisioned a vast network of yeoman farmers who would be rendered self-reliant and virtuous through possession of private property. Widespread appreciation for both commerce and cultural heritage grounded in religious values is evident in Early America’s many weekly and monthly newspapers and other popular publications.

Festival Celebrity Visitor Benjamin Franklin of Philadelphia, AKA Gregg Hardy of the Colonial Heritage Foundation

Festival Celebrity Visitor Benjamin Franklin of Philadelphia, AKA Gregg Hardy of the Colonial Heritage Foundation

Although a confirmed Philadelphia city-dweller, Franklin visited farms throughout the area and turned his scientific mind to experiments with grains and grasses and crop rotations. He famously proclaimed, “The great Business of the Continent is Agriculture,” carried on extensive correspondence with Scottish agricultural improver Henry Home, Lord Kames (1696-1782) and through interest and influence circulated ideas as well as seeds to promote more productive farming. Franklin was also the prime mover in establishing The Library Company of Philadelphia in 1731, predecessor of American public libraries, to promote members’ literary and political knowledge. Franklin served for a time as the organization’s librarian and gathered numerous agricultural titles that were widely circulated.

Agrarian allusions were common in the expressions of Franklin’s Poor Richard who observed that the divine call to “Places of Dignity and Honour” went forth to those who cared for land and livestock: “David keeping his Father’s Sheep,” “Shepherds feeding their Flocks,” and “Gideon from the Threshing Floor.” The same 1756 edition of the Almanack and Ephemeris offered verse that resonated with the prevailing Protestant work ethic of Franklin and his readers:

 

Learn of the Bees, see to their Toils they run

In clust’ring Swarms, and labour in the Sun:

…Unless you often plow the fruitful field,

 

No grain, but mix’d with Thistles it will yield.

…Plough deep, while Sluggards sleep;

And you shall have Corn, to sell and to keep.

 

The pithy sayings and light-hearted verse that made the Almanack a best-seller in colonial America reflect Franklin’s creed regarding liberty of persons as a “key freedom” so Americans could own property and enjoy the fruits of their labor in the philosophic tradition of John Locke and John Milton. But in Franklin’s view, such freedom should have reasonable limits since unrestrained personal liberty could transform into exploitation that threatened the public good through radically unequal distribution of wealth. While touring Scotland and Ireland in 1771, diplomat Franklin had seen firsthand the widespread abject poverty of the countryside which he attributed to absentee landlords and exploitive farming practices. He proposed an amendment to the Pennsylvania constitution of 1776 to limit the large concentrations of farmland and other property which he believed would be “destructive to the Common Happiness of Mankind.”

Franklin’s designs for paper currency in 1775 as an expression of growing spirit of American independence also incorporated familiar agrarian imagery. TRIBULATIO DITAT (Threshing Improves It) proclaimed the banner of a circular shield in the center his two-dollar bill that featured a flail above a sheaf of grain. Invoking the colorfully stirring rhetoric characteristic of Franklin, he described the image as symbolic of “enriching virtues” in an anonymous submission to the Pennsylvania Gazette: “…[T]ho at present we are under the flail, it blows, how hard soever, will be rather advantageous than hurtful to us: for they will bring forth every grain of genius in arts, manufactures, war and council, that are now concealed in the husk…. And threshing, in one of its senses, that of beating, often improves those that are threshed.”

Franklin United Colonies Flail and Sheaf Two-Dollar Bill (1775); Private Collection

Franklin United Colonies Flail and Sheaf Two-Dollar Bill (1775); Private Collection

 

 

The Great American Grain Gathering 2017

Bread and Cracker Making in WSU/Mt. Vernon’s New Bread Lab

Bread and Cracker Making in WSU/Mt. Vernon’s New Bread Lab

The seventh annual July 27-29 “Grain Gathering” sponsored by Washington State University’s Bread Lab at Mt. Vernon/Burlington in northwestern Washington State once again brought together a vast throng of folks interested in farming, baking, nutrition, and heritage. Representing 23 states and 7 countries, some 350 attendees heard presentations on a variety of topics including whole grain baking, bagel rolling, and barley teas! Huge thanks to Stephen Jones, Steve Lyon, Wendy Hebb, Kim Binczewski, and army of Bread Lab volunteers. The three-day event is a remarkable opportunity to meet others who share interests in restoring healthy local grain cultures and rural economies, and also serves as a grain reunion with fun and fellowship shared around delicious breads, brews, and other regionally sourced products. Newly featured this year were German muesli with fresh milled oats supplied by Wolfgang Mock who came from Germany, San Francisco baker Josey Baker’s sprouted, flaked breads, and a range of satisfying barley teas shared by Dr. Andrew Ross of Oregon State University. Andrew comes his interest in barley tea naturally; seems that this flavorful restorative beverage is popular throughout his native Australia and that brands like Robinson’s are said to be the secret of Queen Elizabeth’s beautiful complexion.

Speaking of beauty, you may recall from some past references in this forum how striking the view (and flavor) of the landrace soft red wheat English Squarehead, also known long ago here in the Northwest as Walla Walla Red. I still it’s pretty awesome and will include a view of it again here, but also compare it to a new contender recently raised in the Mt. Vernon heritage grain nursery—White Odessa, a soft white wheat from Ukraine. I took this photo during the conference and Steve Lyon reported it has been seeded late in the spring, so is still pretty green, but certainly a beautiful grain. Perhaps in a few weeks we’ll have some baked goods to sample!

White Odessa soft white wheat (2017)

White Odessa soft white wheat (2017)

English Squarehead soft red wheat, with Grandpa Scheuerman’s Palouse Colony helpers Zachary and Micah (2016)

English Squarehead soft red wheat, with Grandpa Scheuerman’s Palouse Colony helpers Zachary and Micah (2016)

“Food ethnographer” June Jo Lee opened this year’s Grain Gathering with an informative if sobering keynote regarding American dietary habits and related health issues. Among other points she made was that demographic data gathered for 2015 showed the first decline in US life expectancy since the Civil War! She noted heavy reliance on commodity foods like industrial flour that has been sifted and bleached in ways that remove nutritious germ and bran, as well as an increase in chemical additives to food and agricultural production methods. But she also noted reasons to hope for healthy alternatives: “Emerging regional food systems are critical expressions that bring together geographic, relational, and cultural dimensions. Change from dominant ‘big systems’ will be incremental but represent a viable alternative for those who care about their own health and that of the land.”  

The following day’s keynote speaker was Dr. James Scott, scholar of agrarian studies and peasant societies at Yale University, and author of The Moral Economy of the Peasant and numerous other books and articles. His presentation was titled “How Grain Made the Ancient State,” so as one ever interested in both history and politics I was pleased the conference featured information on a topic like this. I scribbled notes as fast as I could and most of what appears below is verbatim; should you find these matters of special interest I commend to you Dr. Scott’s many published works.

Wheat is the foundational grain of Western civilization, and my object is to offer some provocative reflection on that significant fact. It is extraordinary that in our day about half of human caloric intake is from cereal grains—wheat, rice, barley, maize, and others. Agriculture, therefore, has sustained world culture, and made possible for us to settle down in one place. But the traditional narrative may be misleading in some basic assumptions about how that all took place.

Cultivation of grains took place at least 4,000 years before any widespread settling down ten to twelve thousand years ago. It was resisted likely because it required considerably more work and planning than hunting and gathering. “Flood retreat” agriculture was likely the first approach to farming since annual flooding of the great rivers of Mesopotamia provided renewable soil for populations that lived along the wetlands. So why and how did the transition take place? It was by no means a rapid process as some have suggested. There are several theories to consider including the killing off of big game by hunters, or perhaps a cold snap in the weather that made life away from the wetlands more difficult. Whatever the reason, and there may have been several contributing influences, it appears we were forced into agriculture.

Hunting and gathering appears to have been widespread throughout the Middle East for several thousand years after the emergence of the “domos complex,” or Neolithic camps with houses, gardens, and domesticated animals. This was an entirely new phenomenon in human history, and the concentration of people, plants, and animals led to the first infectious diseases. These all came from animals as mutated forms of contagion came to infect humans living in close proximity to animals, a situation that continues to foster disease in many parts of the world today. The same is true of crops when plant populations of single varieties are crowded closely together.

The advent of agriculture also led to a narrowing of the diet, so we ask why every great civilization came to rest upon grain production—rice in southeast Asia, millet in China, wheat in Egypt, barley in Mesopotamia, and maize in the New World. So why not roots and tubers like potatoes, cassava, and sweet potatoes? Very possibly because (1) grains have the advantage of growing above the ground so are more easily found, (2) stands tend to ripen at about the same time, (3) can be easily dried and stored, and (4) have high unit nutritional value. So grain was the ideal commodity for government taxation and appropriation which formed the economic basis of statehood. Pastoralism keeps you out of state control. So grains came to mark superior cultures of specialized labor that formed cities. 


I took part in this year’s Grain Gathering event as part of the “Heritage Grain Production and Marketing” panel including Steve, acclaimed San Francisco baker Josey Baker, and Dan Abbott, proprietor of The George Washington Inn near Sequim on the Olympic Peninsula. You may recall that landrace grains are pre-hybridized varieties of wheat, barley, oats, rye, and other cereal “races” that adapted over thousands to particular regional “land” environments. In this way they developed flavors, shapes, colors, and other characteristics that distinguished them from those that grew in other parts of the world. The terms “ancient,” “heritage,” and “heirloom” are a bit squishy, but relate to a few relevant considerations. Many experts consider “ancient” wheats to be plant species that are genetically different and more primitive than true wheats, so these would include grains like einkorn, emmer, and spelt that retain their indigestible hulls even when threshed, which requires a dehulling operation in order to process them for consumption.

Grain Gathering Reunionizing (l to r): Wolfgang Mock, German miller and entrepreneur; Elizabeth DeRuff, San Francisco area Episcopal Grain Chaplain and Bishop’s Ranch director; Steve Lyon, WSU/Mt. Vernon Senior Agronomist; Richard Scheuerman; Katherine Nelson, Washington, D. C. agarian artist; Andrew Ross, OSU cereal chemist, barley tea brewmaster, and Australian surfer!

Grain Gathering Reunionizing (l to r): Wolfgang Mock, German miller and entrepreneur; Elizabeth DeRuff, San Francisco area Episcopal Grain Chaplain and Bishop’s Ranch director; Steve Lyon, WSU/Mt. Vernon Senior Agronomist; Richard Scheuerman; Katherine Nelson, Washington, D. C. agarian artist; Andrew Ross, OSU cereal chemist, barley tea brewmaster, and Australian surfer!

“Landraces” are true threshable wheats many thousands of years old so are also considered “heirloom” and “heritage” varieties in the general sense of the term. However, USDA publications sometimes reference any grain over fifty years old as an “heirloom,” which I suppose is fine if you have in mind things like Grandma’s quilt and favorite cookie recipe. However, with the advent of plant hybridization in the 1890s, it became possible for grain breeders to combine the traits of landraces to create new varieties in order to boost production, even if flavor and nutrition were less of a consideration. (Many of our family elders, for example, told us that their parents held on to landrace grains like Turkey Red because they made breads and other baked goods that tasted so great, while marketing their modern hybrids.) So here at Palouse Colony Farm & Mercantile we typically use the term “heritage” to mean pre-hybridized landraces—“Grains the way God made them” so to speak, and while their cultural associations across North America and throughout the world are fascinating, we especially appreciate that numerous studies have shown why they are important for crop disease resistence and genetic diversity in our age of monocultures, and have healthy whole grain goodness with rich varietal flavors, rather like fine wines!     

Grain Gathering Landrace Grains Nursery Tour, Mt. Vernon

Grain Gathering Landrace Grains Nursery Tour, Mt. Vernon

As part of our Grain Gathering panel on heritage grains, Steve Lyon and I also led a tour of the experimental plots Steve has carefully tended on properties adjacent to the WSU/Mt. Vernon Extension & Research Center. Two busloads of participants joined us for the short drive from The Bread Lab where were dropped into a marvelous time machine that transported us back to ages past in one of the largest landrace grain nurseries anywhere in the country. We could actually see varieties raised in Early America by George and Martha Washington at Mt. Vernon, and others with colorful names that harken back to medieval times and beyond—Talavera Bellevue, Bordeaux Blue, Red Marvel, Afghan Black-Awned, Orange Devon, and one of the first raised in the Northwest, Pacific Bluestem.

The conference’s Friday afternoon keynote was presented by Nathan Myhrvold, co-founder with Bill Gates of Intellectual Ventures, a research and venture capital think tank headquartered in Bellevue, Washington, which is also home to world renown Modernist Cuisine. The many culinary projects championed by Myhrvold and his team at MC have included a best-selling multi-volume book series that describes with masterful illustrations how modern technologies can explain and enhance time-honored methods of food preparation. Myhrvold, who also served for many years as chief technology officer at Microsoft, has completed among his many other accomplishments post-doctoral studies in astrophysics at Cambridge (!), so we’re delighted he has turned his broad interests to grains and baking.

He found time to make a trip recently over to the Palouse Country with a team to take pictures of summer harvest and capture some beautiful images that will appear in the long-awaited MC sequel, five-volume Modernist Bread of 2,600 pages, scheduled for release this coming November. At $640 for the complete set, I probably won’t be sending out too many for Christmas presents. My modest contribution was cultural information on heritage grains and a summary of research on their nutritional benefits. Consistent with his passion for the subject, Nathan is a rather animated presenter who informed us that the series has a total of 2,642 pages, 5,689 illustrations, and over a million words!

 

 

 

Turkey Red Wheat Harvest 2017

This past week marked the beginning of our Palouse Heritage harvest as our first crop of organic Turkey Red bread wheat was cut at our partner Brad Bailie’s Lenwood Farms near Connell, Washington. We have been raising this legendary hard red bread grain for the past two years in order to carefully increase our seed stock, and finally this year we had enough for several acres of organic production at Brad’s farm since we needed space at our Palouse Colony Farm for the flavorful soft red variety English Squarehead, also known as Red Walla Walla, which historically was used for pastries, biscuits, and other flatbreads as well as for crafting nutritious Old World Hefeweizen cloudy brews.

Harvesting Organic Turkey Red Wheat; Scene of the Great Yellow Jacket Harvest Battle

Harvesting Organic Turkey Red Wheat; Scene of the Great Yellow Jacket Harvest Battle

Turkey Red is the legendary grain long raised by our German ancestors in Eastern Europe where bread wheats had grown since time immemorial from the Great Hungarian Plain to the steppes of Russia and Ukraine. Prior to the introduction of Turkey Red to the Midwest in the 1870s, a winter variety sown in the fall, and its genetic spring-seeded cousin, Red Fife, an Eastern European relative that came to North American via Scotland, all wheat breads in early America and Canada were made from soft white flour sometimes mixture with low gluten milled rye, barley, or oats, or “thirded” combinations of these grains. The resulting baked goods were rather dense but still flavorful and served as the “staff of life” for countless families in eastern American and on the western frontier. Our elders here in the Northwest told us that their crops of Turkey Red as recent as the 1950s were too precious to sell like modern hybridized grains for national and world markets. Instead they held back sufficient quantities of Turkey Red to be milled at area flour mills in Colfax, St. John, and at tiny Pataha south of the Snake River near Pomeroy where historic Houser Mill has been substantially restored by the Van Vogt family with a portion of the main floor refurbished as a restaurant and museum.


"Our elders here in the Northwest told us that their crops of Turkey Red as recent as the 1950s were too precious to sell like modern hybridized grains for national and world markets."


Unexpected happenings often occur when commencing harvest and this year’s first round provided a couple interesting moments. After going a few dozen yards on our first round in Brad’s combine, I stepped behind the machine to blow on the ground and see if too much grain was being blown behind. Even the most advanced combine in this day of high tech threshing and electronic monitoring betrays some grain loss, but Brad’s John Deere was running very clean. I jumped back on and paused when entering the cab so we could check for any cracked grain going into the bulk tank where the grain is stored before unloading into a truck or in our case, large fabric totes capable of holding a ton. We had no sooner reached our arms back to retrieve a handful of grain that a wild onslaught of very angry yellow-jackets burst forth swirling around our heads! In an instant we received their stinging message of most likely disturbing a nest in the process of putting running augers and dumping grain into the bin, so we retreated back into the safety of the cab.

Marsh Hawk Stubble Nest

Marsh Hawk Stubble Nest

On the next pass around the field I noticed an enormous bird fly from the uncut grain we were approaching as the combine reel flailed along like a rapidly moving ferris-wheel. Brad immediately stopped the machine and said he it was one of several marsh hawks with whom he had shared his property. Brad is an advocate of natural growing systems and seeks to preserve native species, so was concerned that the hawk’s next was likely in the path of the combine’s next round. We descended the ladder and slowly approached the area in the uncut wheat from which the bird had taken flight. Sure enough there we found a trampled area about two feet in diameter with two white eggs resting in the center. Late July seems somewhat late for a hatch, but not being experts on marsh hawk habits we thought the eggs were likely still vital or they would not still be tended. So we returned to the machine and cut in a wide circle all around the next to keep it protected, and hoped no coyotes would find their way to the small golden sanctuary.

Later in the day I took a sample of the Turkey Red to the Connell Grain Growers substantial grain handling facility in Kennewick in order to get it tested for protein and moisture. The place is a massive complex located along the Columbia River and a several tractor-trailers filled with wheat were waiting in line to dump their loads in the elevator grates for storage in the adjacent concrete and metal silos. I was ably assisted by Kara Shibley, Angie Garcia, and Jose Carrea-Moya who shared my interest in heritage grains though our conversation was regularly interrupted by intercom calls and other office traffic attesting the incredible pace of harvest work inside such offices as well as out in the fields. The result came back in moments most satisfactorily, so we did it again with another sample and the numbers were identical—low 9.1% moisture, and very strong 13.5% protein—fully two percent higher than the average of modern hard red wheats then coming to the elevator. With that good news it was back to work and preparations to harvest our stands of soft red English Squarehead (aka Red Russian), Purple Egyptian hulless barley, and other grains scarcely seen in the region for over a century. The flavorful and nutritious adventure continues!

Jose Correa-Moya Testing Turkey Red Wheat for Moisture and Protein; CHS Elevator; Pasco, Washington

Jose Correa-Moya Testing Turkey Red Wheat for Moisture and Protein; CHS Elevator; Pasco, Washington

 

 

A Heritage Grains Adventure Through Europe, Part 2

Part 1 of this blog post is available here.

 

Nordic Pancakes and Landscapes

Our Baltic adventure continued with visits to the capitals of Finland, Sweden, and Norway so at every stop we took advantage of tour options to area farms and locations related to rural life and agrarian arts. One gets thoroughly spoiled on cruise ships with food so nicely prepared and abundant along with all manner of entertainment. Our Regal Princess did not disappoint with wondrously rich and crusty European breads and flavorful entrees including buttermilk pancakes and sweet and savory crepes. I’ve come to have special interest in crepes since our Palouse Heritage team has been on the hunt for some time to determine the grain varieties traditionally grown for crepe flour. I’m happy to report that we finally have done so and that next season we will be harvesting our first (though small) crop of Yellow Breton wheat. We learned that buckwheat was customarily used for savory crepes.

Regal Princess Buttermilk Pancakes topped with Strawberries

Regal Princess Buttermilk Pancakes topped with Strawberries