Bake softer, more flavorful goods with Red Fife wheat, a heritage grain that’s making a culinary comeback. This is the audio version of an article from the March/April 2021 issue of Grit magazine.
For more great articles on livestock and land management, large and small farming, and even bees, go to www.grit.com
If you’re interested in workshops about everything from cheesemaking to soil health to building around your property, you can take our online classes and attend the Mother Earth News Fairs.
Grit’s sister publication is Mother Earth News.
