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Corn Flour, Roy's Calais, Heirloom



Roy’s Calais is an open-pollinated flint corn originally cultivated by the western Abenaki (Sokoki) tribe in Vermont. It is said to be one of the only crops to survive the “Year Without a Summer” in 1816, when early summer snowfalls resulted in crop failure and widespread starvation. This corn was saved in the first half of the 20th Century by Roy and Ruth Fair, farmers based out of North Calais, Vermont. Eventually it found it’s way to farmer Tom Stearns, who selected seeds based on their outstanding performance in Organic conditions and worked to remove all inbred varieties out of the product.

Roy's Calais flint corn is included in Slow Food’s Ark of Taste, a living catalog of delicious, distinctive,

and culturally important foods facing extinction. By identifying and championing these foods we keep them in production and on our plates. For more information, visit: https://www.slowfoodusa.org/ark-item/roy-s-calais-flint-corn

Our Roy’s Calais Flint Corn is grown by the Cornie family in Idaho. The corn is harvested, shelled and dried on the farm. It is then sent to Camas Country Mill in Eugene, Oregon where it is milled into flour.

Our Heirloom Corn Flour is finely ground with a rich, buttery flavor that is a lovely addition in breads, muffins and cakes.



Storage Info

Store in a cool, dry place in an airtight container

Shelf Life

Best if used within 1 year of Julian date


Organic Heirloom Flint Corn




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