is the Pacific Northwest’s original cereal grain described by millers as possessing a “honeyed sweetness from golden white flour.” Also known as English Lammas, this name commemorated the popular medieval summer festivals when harvest offerings were made to local churches. This soft white grain was introduced to the Pacific Northwest region in the 1820s by Hudson’s Bay Company Governor Sir George Simpson who served the company until 1860. He diversified HBC enterprises to include crop production at forts Vancouver, Walla Walla, Colville, and Nisqually. These places not only became self-sufficient but the company eventually exported wheat to Alaska and Hawaii. A single sample of this historic variety found over a century ago in Oregon’s Willamette Valley kept it vital thanks to the foresight of USDA “plant explorers.”
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