Our SQFT calculators assess the ingredients of craft grain beverages and bread, generating figures that represent the square footage of farmland involved in making each product.

With Thanksgiving just around the corner, Palouse Heritage partnered with Ethos Stone Mill and Barnard Griffin Winery for a festive evening of dining and fellowship to a capacity crowd this past week at the Richland winery. Moderated by our Ethos friends Angela and Hana, entries included flavorful pasta, stew, and other dishes made with our Purple Egyptian barley and Sonoran Gold wheat. Winery hosts Bob Griffin and Deborah Barnard added to the affair with fascinating commentary on Barnard Griffin Riesling, Merlot, port-style “Rapport,” and other wines from Red Mountain and other area vineyards that were deliciously paired with the servings.

...A revived interest in local food and drink products, however, has helped validate his latest decision to grow corn. Wrisley grows a red-cobbed hybrid variety called 14A91 from Blue River Organics, which grows well in northern climates that have shorter growing seasons. What initially started as a small customer base of farmers wanting the crop for feed has shifted and expanded to include five distilleries and one tortilla company that have popped up across New York and New England over the past few years.

Our civic science research program engages community members nationwide to grow and study the perennial grain crops we’re working to domesticate. Our research team needs participants from all 48 contiguous US states to help investigate the perenniality of the current perennial wheat line. Interested?