Thursday, April 28, 2016

Dan Sternbach's project to grow Red Fife wheat is one small part of a quiet revolution in sustainable farming on this Island seven miles off the coast of southeastern Massachusetts. Freshly-milled Red Fife flour is being sold at Mermaid Farm in West Tisbury.

And Kate Warner of the Vineyard Bread Project, a community-supported experiment in small scale baking, is using the wheat for some of her naturally-leavened breads.


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