Marc Loiselle, a farmer from Vonda, Saskatchewan has spearheaded a revival of interest in Red Fife. The Loiselle farm also grows a selected strain of Marquis. A growing number of consumers are discovering the superior taste of bread made from Red Fife or Marquis flour. I bought a bread machine a couple years ago and … Continue reading My first experiment a success
gluten
Wednesday morning gripe session
Sixty years ago a scientific study concluded that saturated fat was the primary cause of heart disease. Saturated fats are those that come from animal sources, like cream, butter and lard. That study pretty much destroyed the market for butter and lard and got most people to switch to drinking partially skimmed milk and using … Continue reading Wednesday morning gripe session
Red Fife wheat for people with gluten intolerance
I remember as a boy picking a head of ripe whet, rolling it in my hands to thresh out the kernels, then popping the kernels into my mouth and chewing them. Pretty soon I would have a gummy wad in my mouth, somewhat like chewing gum. This was the gluten in the wheat kernels. Gluten … Continue reading Red Fife wheat for people with gluten intolerance
Flatlander Faith 