Sangaste earned its name the old-fashioned way: a Gold Medal at the 1889 World's Fair in Paris. Now this once-endangered grain is finding its way back to modern kitchens, and every time you cook with it, you're part of that return.

We kept hearing whispers about a remarkable rye from the Baltic region, where cold winters and short growing seasons push the grain to develop something extra, a deeper, more complex character than what most of us have ever tasted. 
 
So we did what any reasonable grain-obsessed person would do: we booked a flight.
 
Five thousand miles from Arizona to the Finnish countryside. To meet the farmer. To walk the fields. To taste Sangaste Rye fresh from the harvest and find out if the stories were true.
 
They were.