Red River porridge, first concocted in Winnipeg in 1924, left a huge hole when it was discontinued
It’s been more than a year since Juanita Metzger cooked the perfect bowl of Red River hot cereal, a blend of cracked wheat, rye and flax that commands a cult-like following across Canada.
“It’s got to be thick enough but not gluey. It’s got to be crunchy enough but not undercooked,” she said of the porridge. And when she finally got her hands on a bag after weeks of waiting, she realised how quickly the skill can atrophy.
Hot porridge with milk and brown sugar, toast on the side. The breakfast of school mornings throughout the winter. I have few childhood memories of me Sainted Irish Mother ever sitting down at a meal, she was all hustle and pots and occasional swats.
