Palouse Heritage Rosen Rye imparts this grain’s distinctly robust, earthy taste to enliven many flavorful Old World breads and other foods. The name honors agronomist Joseph Rosen who collected Baltic ryes in the early 1900s and sent them to the U. S. Department of Agriculture for cultivation in America. A native of Moscow, Russia, Rosen immigrated to the United States in 1903 and devoted himself to research and humanitarian causes in both Europe and the United States. Many Northwest pioneer families were heavy consumers of rye flour.