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From Washington Wheat Foundation, December 10, 2025 Bread has long been a staple in America—from morning toast to lunchtime sandwiches to Christmas dinner rolls. Here in Washington, most wheat grown is the soft white class, characterised by low protein and weak gluten strength.   While soft white wheat is prized for pastries, cookies and flat breads rather than traditional high-rise loaves, many Americans still consume bread made from blends and all-purpose flours derived fro

From Washington Grown, December 18, 2025 As we wrap up another year, it’s hard not to feel a deep sense of gratitude for the land, the people, and the work that make Washington what it is. As a native Washington farm kid, I’ll admit my perspective comes with a little bias — but it’s the kind shaped by dirt under fingernails, early mornings, and seasons that dictate both livelihood and life. I am in love with this state, from its misty rainforests and glacial peaks to its wide