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Red Fife Wheat: The Little Kernel That Could

The story of Red Fife, a heritage variety of wheat that some historians credit for the opening of the North American West, is an inspirational tale. Twenty years ago the grain was virtually extinct. Today, it is enjoying an exuberant renaissance as the darling of artisanal bakers and chefs across North America. Read my article on this amazing grain in the summer 2008 issue of Edible Toronto: I ONCE WAS LOST, BUT NOW AM FOUND : The Legacy of David Fife.

www.edibletoronto.com/pages/articles/sum2008/pdfs/iOnceWasLost.pdf

Here’s the article’s link:  <http://www.edibletoronto.com/pages/articles/sum2008/pdfs/iOnceWasLost.pdf>

This entry was posted on Tuesday, July 1st, 2008 at 11:21 am and is filed under Uncategorized. You can follow any responses to this entry through the RSS 2.0 feed. Responses are currently closed, but you can trackback from your own site.

One Response to “Red Fife Wheat: The Little Kernel That Could”

  1. Kylie BattName Says:
    April 11th, 2010 at 10:46 am

    Прошу прощения, что я вмешиваюсь, но мне необходимо немного больше информации….

    The story of Red Fife, a heritage variety of wheat that some historians credit for the opening of the North American West, is an inspirational tale…..