Today's Red Fife would not qualify as an official Canadian Western Red Spring Wheat, but that doesn't matter. People want Red Fife because it is Red Fife, not just any old high-quality Canadian wheat.

"In order to improve cultivated plants it is necessary to have the 'building material' required ... And to use their most valuable qualities for hybridisation."

In all probability, the original source of Kamut was a market stall or a small farmer in Egypt, where it had survived as an obscure grain grown by peasant farmers.

Farro is not spelt. It isn't einkorn or emmer either. Farro "is an Italian ethnobotanical concept".