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

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.