hello John. I want to interject one possible interesting aside to this, from a chef’s perspective. I following the work of chef Dan Barber (NYC) who in turn collaborates with Cornell breeders (Row 7 seeds, I think). Barber has in recent years talked about sourcing an old variety of oats that has a higher fat (omega 6?) content. He talks about it being creamier and more delicious in addition to healthier. I really wondered if you two are talking about the same heirloom oat variety?