Red Fife is a landrace wheat, meaning there is genetic variability in the wheat that allows it to adapt to a diversity of growing conditions. David Fife developed the variety in 1842 and by the 1860s Red Fife was distributed and grown across Canada, adapting to a broad diversity of growing conditions. Renowned as a fine milling and baking wheat it set Canadian wheat standards for over forty years. http://arkoftaste.slowfood.ca/red-fife-wheat/