nytimes.com:
The grains are an important part of Ford's craft, as well as of his Wendell Berry-fed philosophy. He buys his rye, spelt and soft wheat as locally as possible a nearby farmer used to sell him rye harvested by oxen and gets his hard wheat from Minnesota and his Kamut from North Dakota or Montana.
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Supporters of local and organic food should be substantially reassured that the new food safety legislation working its way through Congress does not place an inordinate burden on small and organic growers.
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Bread is not only a metaphor for life, it is the history of the world. Atkins and the other low carb advocates have given it a bad reputation that is not deserved. Making my own bread is a hobby and passion that includes meditation when slowing hand kneading the dough to the irresistible smell of the fresh loaves just out of the oven. Thanks for posting this article.
I've been making spelt/amaranth banana bread, it's amazing.
Too much white flour, or even too much whole wheat isn't good for anyone's digestive tract.
Spelt is by far my favorite flour, so tastey and easily digestible. I have a feeling everyone is going to be eating spelt in the future. Wheat is disgusting compared to spelt.
I disagree. I don't enjoy spelt.
Great article. It confirms my belief that there is nothing wrong with me eating wheat, I just can';t eat wheat that is genetically modified, chemically treated, and poisoned by the big food industry which is about 98% of all wheat products!
It's best to eat more types of grains, all wheat is hard on humans digestive tract.
This is great locally baked bread is better.
i bake sourdough bread at home. it does not take quite as long but it makes a huge difference in digestebillity and also for me and others who have problems wit yeast.
i am happy about this.bread is life.
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First Posted: 10-12-09 07:49 AM | Updated: 10-12-09 08:49 AM