Talk:Red Fife wheat

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Above undated message substituted from Template:Dashboard.wikiedu.org assignment by PrimeBOT (talk) 07:54, 17 January 2022 (UTC)[reply]

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This article talk page was automatically added with {{WikiProject Food and drink}} banner as it falls under Category:Food or one of its subcategories. If you find this addition an error, Kindly undo the changes and update the inappropriate categories if needed. The bot was instructed to tagg these articles upon consenus from WikiProject Food and drink. You can find the related request for tagging here . Maximum and careful attention was done to avoid any wrongly tagging any categories , but mistakes may happen... If you have concerns , please inform on the project talk page -- TinucherianBot (talk) 21:41, 3 July 2008 (UTC)[reply]

"wheat genetics change season to season as the genetics interact with the soil" - Wow, very wrong. 107.10.0.181 (talk) 18:21, 4 January 2013 (UTC)[reply]

Clarity[edit]

I think that this sentence could be clarified:

Red Fife seems to develop a more robust red characteristic and is a 'hard' wheat when grown where it can be stressed by temperature during the growing season and has a more white delicate flavour and is more of a 'soft' wheat when grown in more temperate conditions.

Does this statement mean that when it's hard it has a "more white delicate flavour" or is that talking about when it's soft? It seems to be talking about the soft variety, but I'm not sure. I know this is just a little issue, but maybe it could be fixed.

--216.238.225.200 (talk) 02:25, 1 February 2013 (UTC)[reply]

Issues[edit]

I think there are serious issues in this article. Lack of adequate sources, NPOV language, and considerable external link content. Feels like an ad for Red Fife wheat and how wonderful it is, then an article Ottawakismet (talk) 04:29, 15 July 2013 (UTC)[reply]

I agree, but it feels more like an old hippie or errant foodie wrote itFeldercarb (talk) 15:18, 24 August 2016 (UTC)[reply]