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Mother Earth News and Friends

Oct 8, 2021

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

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