For Mai Nguyen, a first taste of the Canadian heritage grain Red Fife was a game changer. While studying geography in Toronto, she immersed herself in every aspect of the food supply chain, from soil to waste management. However, it was discovering this flavourful, lesser–known heritage grain that eventually led to her growing her own in Northern California under the name “Farmer Mai.”
“I grew up knowing my roots through stories of loss,” she says. As part of the post–Vietnam War diaspora, taking up farming was a way to connect with relatives and community through their traditional foods. But this wasn’t exactly what Nguyen’s mother had hoped for her daughter’s career. With that in mind, Nguyen had heritage Chiddam Blanc de Mars spring–wheat baguettes for banh mi custom–made for her mother. Developed in England, the grain gained popularity in France and was eventually introduced to Vietnam by the French in the late 19th century. When Nguyen first tasted it, she was floored by its pronounced flavours, a pecan–like nuttiness and notes of honey and tea, more floral than other varieties.
After 10 years of wheat farming, Nguyen says her mum is finally on board. “She really does appreciate the reasons I’m farming, and knows that I love her.”