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Martha’s Vineyard Revives Use Of 19th Century Red Fife Wheat

February 11, 2016: 12:00 AM EST
The introduction of locally-grown red fife wheat into the food chain on Martha’s Vineyard is nothing less than a “quiet revolution,” says Vineyard Bread Project founder Kate Warner. The re-introduction of red fife represents a return to locally-grown, nutrient-rich, sustainable wheat – and the making and selling of nutritious baked goods. She urges local readers to take several steps to support the island's red fife movement: buy the flour or wheat berries, or buy the bread made from them; use at least 15 percent red fife grain in baked goods sold at New York City farmer’s markets; establish a local mill on the Vineyard; and, lastly, support sustainable soil practices.
Kate Warner, "Commentary: Old Wheat, New Thinking", Vineyard Gazette (Martha's Vineyard, Mass.), February 11, 2016, © Vineyard Gazette
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