Elegant lecture challenging modern religion, aka scientific materialisim

Rupert Sheldrake author of The Science Delusion (‘Setting Science Free’ in US).

He lists ten commonly held beliefs which he regards as fallacies. I must confess I have felt exactly the same about each of these fallacies for decades now, so it’s nice to not be alone. I’ll say no more except to add that I’ll be buying the book, and on this blog I might start offering book or article reviews, most about baking but some about topics like this, because how we regard reality affects how we regard food, and how we regard food affects how we regard bread, including my bread. So it not only relevant, but very, very important!!

The Science Delusion Rupert Sheldrake (‘setting science free’ in US)

Buckwheat – good for honey bees and humans

There are sprouted buckwheat groats in my Sprouted Multigrain loaf (though the distributor sent me kasha (roasted) by mistake so I’ll have to get some much more expensive stuff soon, or even better see if North River Organics can supply me with some local Buckwheat.) So, since it’s one of the bakery’s ingredients, why not give it a page/article. Obviously one can search for many more. I was especially interested about the effect in the gut which is emerging as an extremely important zone and not just a messy system of hollow tubes which can occasionally benefit from a scouring by roughage, or fiber. Indeed, there are more synaptic-producing cells in the gut than the brain. Personally, I have never bought into the brain-as-seat-of-consciousness/humanity superstition and have been gratified that Western Science is slowly turning around in that regard. Of course Asian systems never proposed that – though many in Asia have bought into Western fallacies hook, line and sinker the past 100 years, albeit now they are gradually reasserting their own common sense again so in the next century (long after I am here no longer) I expect a very productive fusion of theory and application which will effect everything – agriculture, food, philosophy, medicine, science, politics etc. Meanwhile, back to buckwheat:

http://www.naturalnews.com/025985_wheat_buckwheat_WHO.html

Buckwheat increases immune boosting friendly bacteria in the gut

Researchers at the University of Madrid fed rats a buckwheat rich diet for ten days. An additional group of ten rats were fed the same diet, but without buckwheat. At the end of the trial period, the intestines of the rats were analyzed and compared. The researchers found that rats receiving buckwheat had a significantly greater amount of friendly bacteria in their digestive tracts than did those in the control group. They also had three additional types of beneficial bacteria that were not present in the controls.

Why are intestinal bacteria so important? Friendly bacteria inhabit the digestive tract in massive numbers, crowding out harmful bacteria and proving protection against food borne and other illnesses. They assist with digestion and free valuable nutrients such as some of the B vitamins, omega-3 fatty acids, digestive enzymes such as lactase, and immune system constituents that seek out and destroy cancer cells.

This critical ecosystem of the digestive tract is fragile and easily disturbed. Antibiotics can completely kill off all friendly bacteria. Steroid drugs like cortisone or prednisone, birth control pills, and chemotherapy can destroy the balance of friendly bacteria leaving room for unfriendly bacteria to flourish. Poor nutrition, chlorinated water, and conventionally produced foods that contain pesticides also create havoc in the friendly bacteria population and place health in jeopardy. All these reasons make it extremely important to eat foods that encourage the growth of friendly intestinal bacteria.

Buckwheat is a gluten-free complete protein

Although many people think of buckwheat as being a grain, it is actually a fruit seed related to rhubarb and sorrel. Buckwheat flowers are highly fragrant, making them attractive to bees which use them to produce dark, richly flavored honey. Buckwheat has been grown in American since colonial days, and was once a common food on tables in the northeast and north central U.S. before being replaced by nutrient poor processed white flour primarily from wheat.

Although buckwheat has the look, feel, taste, and versatility of grain, buckwheat is not technically grain, and it contains no gluten. What it does contain is a full spectrum of essential amino acids, making it one of the few vegetarian sources of complete protein that equals the protein of fish or meat in quality.

Buckwheat has a nutty, rich flavor that complements many dishes. Its versatility allows it to replace meat in many recipes. Pure buckwheat flour can replace processed white flour almost across the board.

Buckwheat is available in a number of different forms, each with its own distinct taste and texture. When following recipes, selecting the right type of buckwheat will help ensure each dish is at its best.

Groats: These are buckwheat kernels that have been stripped of their inedible outer coating. They are three-sided in shape and resemble grains of wheat, oats, or rye in size. Groats can be used whole in cereals, breads and soups. Groats are often served as an alternative to rice, but they provide a much higher nutritional profile.

Kasha: Groats that have been roasted for a unique nutty flavor are sold as kasha and are often available in coarse, medium or fine grains.

Buckwheat Flour: Made from ground groats, buckwheat flour can be used to make those breakfast pancakes and waffles, along with bread, muffins, cookies and more.

Buckwheat rivals fruits and vegetables in its ability to promote health

Scientists have recently discovered that the phenolic content of grains equals that of fruits and vegetables when both free and bound phenols are measured. This discovery has clarified what was the mystery of why studies have shown populations eating diets high in fiber-rich whole grains consistently have lower risks of colon cancer, while studies concentrating on fiber alone have produced inconsistent results. Studies focused only on fiber have not taken into account the interactive effects and the complete nutrient picture in whole grains.

Research reported at the American Institute for Cancer Research International Conference on Food, Nutrition and Cancer by Rui Hai, Liu, M.D., Ph.D. and his colleagues at Cornell University has shown that the powerful cancer fighting potential of grains is in their wholeness. When any whole grain is refined and the bran and germ are removed, this wholeness is destroyed. The bran and germ of grain contains 83% of its phenolics. Whether from fruits and vegetables or grains, phenolics are powerful antioxidants that work in multiple ways to prevent disease in the body.

Buckwheat is rich in lignans that prevent breast cancer and heart disease

Whole grains such as buckwheat are one of the best sources for lignans which can be converted in the gut into mammalian lignans. One such lignan type, enterolactone, protects against breast and other hormone dependent cancers by competing with hormones to fill hormone receptors. This lignan also offers protection against heart disease. Women eating the most whole grains have been found to have significantly high blood levels of this lignan.

Buckwheat helps control blood sugar and reduces risk of diabetes and obesity

The nutrient profile of buckwheat has been shown to help control blood sugar in a study reported by The Worlds Healthiest Foods. In a test comparing the effects on blood sugar of whole buckwheat groats to bread made from refined wheat flour, the groats significantly lowered blood glucose and insulin responses. Whole buckwheat also scored highest in the ability to satisfy hunger.

Buckwheat is a rich source of magnesium, a mineral that acts as a co-factor for more than 300 enzymes including those involved in the body’s use of glucose and insulin secretion. Women who ate the most foods high in magnesium had a 24 percent lower risk of diabetes compared to women who ate the least.

The ability of buckwheat to lower the insulin response also helps it prevent and reduce obesity and gallstones. Its insoluble fiber not only speeds intestinal transit time, but reduces the secretion of bile acids which contribute to gallstone formation.

Prevent heart failure with a buckwheat breakfast

When Harvard researchers looked at the effects of whole grain consumption on heart failure risk, they followed 21,376 participants for 19.6 years. They found that men who ate a daily morning bowl of whole grain cereal had a 29% lower risk of heart attack.

Another recent study from South Korea evaluated the nutritional quality of buckwheat’s fiber content. The scientists found that consumption of buckwheat containing diets significantly improved several cardiovascular risk factors including total cholesterol, lipid profile, and levels of triglycerides. Rats fed with buckwheat and waxy barley showed a significantly larger aortic lumen than those fed with other grains. The aorta wall was significantly thinner in the buckwheat fed group. This study is from the Annals of Nutrient Metabolism, 2008.

Buckwheat is high in flavonoids

Some of buckwheat’s beneficial effects are due to its rich supply of the flavonoid rutin. Flavonoids are phyonutrients that protect against disease by extending the action of vitamin C, and by acting as antioxidants on their own. The lipid-lowering activity of buckwheat is largely due to these compounds. They help maintain blood flow, keep platelets from excessive clotting, and protect LDL cholesterol from free radical oxidation. Each of these activities adds to heart health.

Store buckwheat in the refrigerator in warm weather

Buckwheat’s exceptional nutritional profile makes it very attractive to bugs, so in warm climates or in warm weather, store it in the refrigerator in an airtight container. Buckwheat flour should be stored in the refrigerator year round. Like all grains, buckwheat requires thorough rinsing under running water before cooking. The basic recipe for preparing buckwheat is adding one part of buckwheat to two parts of boiling water or broth. After the liquid has returned to a boil, turn down the heat, cover and simmer for about 30 minutes.

Raw, sprouted buckwheat is the best buckwheat

Raw sprouted buckwheat offers the ultimate in healthy eating since the sprouting process releases all of its nutrients and preserves enzymes. Raw buckwheat groats can be sprouted and dehydrated at low temperature to make crunchy cereal that resembles grape nuts. Sprouted groats can be ground to make sprouted buckwheat flower for the ultimate in healthy pancake and waffle eating. Several companies offer raw sprouted buckwheat groats online for those interested in saving time and work. Here is a recipe for delicious, crunchy raw buckwheat treats that can be eaten for breakfast or anytime. If the groats are sprouted, so much the better.

[continues…]

Radiation far worse than Fukishima in mainstream food supply from U.S. ‘breadbasket’

http://www.informationclearinghouse.info/article35183.htm

So with all the fuss about Fukishima in Japan across the Pacific Ocean, the alternative main-scream press rarely bothers with the horrific toxicity close to home. And nor do we.

I never buy anything to put in my body from the deep discount places, esp. Price Choppers or Wal-Mart, and as much as possible buy local, not so much out of paranoia but so as not to keep supporting with my money those offering bad cultural, economic and nutritional stuff . If we all would stop buying their crap, they would stop selling it! Or put  another way again: ‘often the solution to globalisation is simply to promote home-grown solutions.’ It’s as simple as that. Does that mean I advocate never buying black pepper because it doesn’t grow here? Of course not. But there are extremes which should be avoided in any sphere, and balances, or norms, which we can learn to promote. It makes no sense, for example, for Nova Scotia to be one of the largest cucumber producers and yet the ones they sell us usually come from California. I will try to grow my own (first garden ever), as should more of us, or ‘they’ should try to offer us local cucumbers instead of those grown in unnaturally irradiated, war-happy America (not that Canada is much better any more given we always support US or Israeli belligerent policies/actions when they are proposed or implemented).

Extract: “According to a report by Earthworks, “Mining not only exposes uranium to the atmosphere, where it becomes reactive, but releases other radioactive elements such as thorium and radium and toxic heavy metals including arsenic, selenium, mercury and cadmium. Exposure to these radioactive elements can cause lung cancer, skin cancer, bone cancer, leukemia, kidney damage and birth defects.”

There are currently 1200 abandoned uranium mines in the Navajo Nation and 500 of them require reclamation. The greatest amount of radioactive contamination on Navajo land comes from solid waste called “tailings,” which sits in large open piles, some as tall as 70 feet high, and was incorporated into materials used to build homes. Dust from these piles of waste blows throughout the land causing widespread contamination.

A 2008 study found that “mills and tailings disposal sites caused extensive groundwater contamination by radium, uranium, various trace metals and dissolved solids. One estimate is that 1.2 million acre-feet of groundwater (or enough to fill Elephant Butte Reservoir more than twice) have been contaminated in the Ambrosia Lake-Milan area from historic mine and mill discharges, and less than two-tenths of 1 percent has been treated to reduce contaminant levels.” It is estimated that 30 percent of people living in the Navajo Nation lack access to uncontaminated water.

Charmaine White Face of Defenders of the Black Hills describes the situation in the Great Sioux Nation as “America’s Chernobyl.” She says,  “A private abandoned, open-pit uranium mine about 200 meters from an elementary school in Ludlow, SD, emits 1170 microRems per hour, more than 4 times as much as is being emitted from the Fukushima nuclear power plant in Japan. ” In addition, “Studies by the USFS show that one mine alone has 1,400 millirems per hour (mR/hr) of exposed radiation, a level of radiation that is 120,000 times higher than normal background of 100 millirems per year (mR/yr)!” Cancer rates in Pine Ridge, SD, are the highest in the nation.

This contamination escapes into the air which blows to the East and South and seeps into the water, reaching the Cheyenne and Missouri Rivers. It poisons grain grown in these areas that is fed to cattle that provide milk and beef for the rest of the nation. As White Face explains, “In an area of the USA that has been called ‘the Bread Basket of the World,’ more than 40 years of mining have released radioactive polluted dust and water runoff from the hundreds of abandoned open pit uranium mines, processing sites, underground nuclear power stations and waste dumps. Our grain supplies and our livestock production in this area have used the water and have been exposed to the remainders of this mining. We may be seeing global affects, not just localized affects, to the years of uranium mining.”

Uranium also contaminates coal that is mined in Wyoming for power plants in the East. Defenders of the Black Hills report that “Radioactive dust and particles are released into the air at the coal fired power plants and often set off the warning systems at nuclear power plants.”

Nalanda – village farmers in ancient seat of learning point the way to a sane future for all with SRI

Sumant KumarSumant Kumar photographed in Darveshpura, Bihar, India. Photograph: Chiara Goia for Observer Food Monthly

India’s rice revolution by John Vidal of the Guardian

In a village in India’s poorest state, Bihar, farmers are growing world record amounts of rice – with no GM, and no herbicide. Is this one solution to world food shortages?
India’s rice revolution – audio slideshow

This February 2013 article from London’s The Guardian (and Sunday Observer), is not exactly new news. I have been aware of this since researching bokashi (EM or IM – Efficient or Indigenous Microorganisms) several months ago, a method which South Korea has switched to almost completely and which interests me because of the use of micro-organisms quite similar to those used in making bread, cheese, pickled vegetables, wine and properly prepared sausages, aka ‘fermentation’.

Further, it is personally gratifying in that I was in the first graduating class of Naropa University, the first offspring of Nalanda Foundation, named after Nalanda University (Naropa was the Head Chancellor of Nalanda around 1070 AD, about 100 years before Persian Mongol invasion flattened this huge university to which came advanced students from all over the Asian world from China, Japan and elsewhere – it took three months, it is said, for all the books to finish burning there after it was ransacked and tens of thousands of monks killed by the Muslim invaders who wished to stamp out (aka ‘genocide’) all Buddhists in India. Basically, they succeeded.)

In any case, this article is about SRI (System of Rice Intensification), albeit it works with most other crops. Simply put, it’s a way of cultivating individual root systems more efficiently – and with less water interestingly enough – than traditional methods, along with good manure/compost management. Yields not only are far better than with agro-business methods, but double or triple. In short: organic methods are far more efficient and productive without doing all the damage of the life-killing methods of the ‘scientific’ approaches based on a combination of materialistic anti-spiritual pseudo-science which regards all life processes as essentially mechanical and believes that by breaking things down to their inert chemical constituents they can thereby tweak this, control that, and ultimately mimic Nature or God, thereby improving it, taming it. In fact, what this means is corporate special interests trying to find ways to commercialise basic life processes. If they can find a way to charge us for breathing in oxygen or breathing out carbon dioxide, they will. They already charge hundreds of millions of people for water, and even fine them for collecting it from their roof, or putting in a dug well, since they ‘own’ all rights to water in that jurisdiction (whose leadership class has sold out, obviously, in return for a nice bank account in Switzerland or wherever).

There is a lot in this article. Note how the officialdom of the scientific-agro-business community is so skeptical about verifiable results. You can’t really argue with a 20 ton yield being replicated by farmer after farmer in places where 5 tons is normal using their recommended (and soil killing) methods. And truth be told – and it’s there in the article if you parse it well – they are not really disputing the results, their issue is that you cannot duplicate them with machinery and technology.

Leaving aside the issue as to whether or not that is true (I suspect over time they will figure out ways to more or less duplicate), surely we should ask ourselves: ‘why would you want to do that?’. Wouldn’t it be great if small farmers could make enough money from growing high quality, organic crops all over the world? Rural community life would come back. Those who don’t want to work in call centers and Wal-Mart could go back to the land. Yes, it’s hard work, but it’s also not mechanical work, it changes from season to season. It is human and humane and natural and fundamentally productive. Moreover rural life breathes sanity back into the urban populations since most of the young people coming into them do so from the country. The people in the city feed off the produce grown from the rural areas nearby which in turn they visit regularly, visiting friends and family or merely as weekend tourists. It is good symbiosis. It is natural. It is the way it was in Europe for over a millenia. It works.

Agro-business doesn’t work. It is ruinous, and only because we have such dysfunctional political systems and media do most of us not see this clearly. Most of us just cannot wrap our heads around how much damage big box stores like Superstore, Wal-Mart and others do, how many local jobs and artisan sources of productive employment are lost to the minimum wage ship-the-profit-out-of-province (or country) model that we live under.

In Sydney, where I live, you can hardly buy any organic green vegetables in the two main local supermarket chains (Superstore owned by Loblaws and Sobeys owned by the Sobey family). Given Sydney’s remarkably small size of about 22,000 (it feels much bigger because it is a harbour town – albeit the Port has not yet been developed due to regional and national political obstruction going back 200 years ) the selection available is actually pretty good, albeit a tad frustrating for those of us who have travelled further afield. Still, not bad all things considered. (We even get fresh sushi now, albeit mainly only with vegetables and weird sauces, not with thick slabs of super-fresh fish.) In any case, I want organic green vegetables. They don’t have hardly any, even in season. What do they have? Both supermarket chains feature green vegetables from the Little Bear farm in Texas (of all places!), which in 2010 had everything recalled for e-coli poisoning (i.e. using bad manure, aka cow shit, on their fields which are probably large greenhouses). And that cow shit probably comes from drug-intensive factory dairy operations. Well, I am guessing. Here is intro from their website: ”

The Company

At J&D Produce, Inc. the goal of quality and service is first and foremost.  Each of our

growers must conform to stringent quality standards.  J&D Produce employs seven field supervisors who make certain that irrigation and fertilization are correct and that we uphold safety requirements for chemical application.  Our supervisors also ensure that cultivation is performed properly and that produce is handled gently during harvest.”

J&D is owned or distributed by http://www.katzmanproduce.com/jd.html, a list of whose producers on the left margin of the page is quite long and includes entries such as Central American Produce

central american fieldsHere we see classic ‘agro-business’ mono-culture which depends upon endless external inputs onto dead soil. Plants grown on such dead soil are unhealthy with compromised immune systems (not unlike many humans with insufficient nutrients in diet or damaged microbial populations from abuse of antibiotic medication), which in turn attract infestation by insects, fungus and so forth, which necessitates the (perceived) need for pesticides which in turn further deplete, if not entirely eradicate, sub-surface soil life. Moreover, the already unhealthy produce is harvested early before being properly ripe so that it can be transported thousands of miles over several weeks to its delivery point. Unripe produce has significantly less nutrient value, but who cares about that?! Indeed, most of us in urban North America have no idea what truly fresh, ripe produce – either of fruit or vegetable variety – tastes like unless we have good local produce from our Farmers’ Market AND it is picked at the right time – not early – by the farmer, many of whom themselves don’t really know the best time to pick because they were raised on supermarket produce themselves. (!)

I am beginning to rant…

SRI shows the way to truly sustainable culture. Not just agricultural or farming culture. But national culture. National cultures, societies, should be based on sound rural communities which in turn should be based on sound agricultural practices which yield good, healthy food.

Michelin recently voted on their best restaurant in the world. Guess what? It’s a small joint called ‘Noma’ in Denmark which uses only locally sourced ingredients year-round, including their bread. I will soon be ordering a new book from this bakery who supplies them (and give them a post on this blog in next few days as well). They grow their own grain – or source it locally, am not sure – grind it and bake bread which in turn is served at the restaurant. That is what I hope to do here in Cape Breton at some point, though right now there is not a single farmer on the island who grows grain, and only a handful in the entire Maritime Region (Nova Scotia, P.E.I, New Brunswick) who grown organic grain. That little factoid is in itself extraordinary evidence of the enormous, incalculable damage done by the Big Box Corporate model we have running our society these days. That we have populations of several million and only a handful of local farmers growing natural, organic grain (and very few growing non-organic for that matter).

It used to be said (by Hamlet) that ‘something is rotten in the state of Denmark.’ Looks like they are on the right track, and we have to catch up now….

I have a rather strange collection of posts, and offer them sporadically. But there is some sort of theme behind it all, which is generally promoting locally made goods and services and generally offering an alternative to the Big Box anti-life anti-local community corporate model which is now dominant. I am convinced that the single main way to ‘fight back’ as it were is to support local Farmers’ Markets by purchasing things from local producers who in turn will be encouraged, both financially and psychologically, to expand, and of course also more people will become producers. This takes significant effort, especially for those of us living in Northern climates. Supermarkets are not all bad, or wicked, necessarily, but they have gone too far and their model undermines local economies and culture far more than it should. I simply refuse to believe that there are sane, good reasons why we get all our greens from agro-business mono-culture-grown Little Bear in Texas – both chains buy from the same source apparently. We have good greenhouse technology in Canada and could be producing far more for local consumption – even agro-business model style which I don’t like obviously. We could have far more preserved (lacto-fermented)/pickled vegetables during the winter which have high vitamin content rather than getting unripe produce on chemical life support from thousands of miles away.

Anyway, this SRI business is important. Staring us in the global face is a way out of systemic insanity. It is being done. It is known. There are no fundamental problems other than rotten leadership which all of us continue to support by not insisting on doing better.

GM wheat discovered widespread in U.S.

http://www.naturalnews.com/040541_GMO_genetic_pollution_GE_wheat.html

“(NaturalNews) The genetic apocalypse we’ve been warning about for years may have already begun. The USDA just announced they found a significant amount of genetically engineered wheat growing in farm fields in Oregon. As the USDA announced yesterday, “…test results of plant samples from an Oregon farm indicate the presence of genetically engineered (GE) glyphosate-resistant wheat plants.”

Why is this a big deal? Because GE wheat has never been approved for commercialization or sale. These strains of GE wheat escaped from GMO field experiments conducted across 16 states by Monsanto from 1998 to 2005. As the USDA states, “Further testing by USDA laboratories indicates the presence of the same GE glyphosate-resistant wheat variety that Monsanto was authorized to field test in 16 states from 1998 to 2005.”

And that means genetic pollution is already out of control. The GE wheat for which Monsanto claims patent ownership is now invading farms that never planted GE wheat.

All U.S. commercially-grown wheat now suspect

There are at least five serious ramifications from this:

#1) Monsanto can now sue all the farms where GM wheat has been found growing. According to U.S. federal courts, those farmers have “stolen” Monsanto’s intellectual property.

#2) The spread of GM wheat from experimental fields to wheat production fields is proof that GMOs cause genetic pollution — self-replicating pollution with the potential to devastate global food production.

#3) All wheat produced in the United States will now be heavily scrutinized — and possibly even rejected — by other nations that traditionally import U.S. wheat. This obviously has enormous economic implications for U.S. farmers and agriculture.

#4) It proves the USDA cannot control the GMO field experiments it approves. Open-field experiments are not “safe” nor “controlled.” They are experiments conducted in the open air, where genetic pollution is an inevitable result. The genetic pollution that began in 1998 can’t be put back into the box in 2013…

#5) U.S. consumers who eat wheat products are right now almost certainly ingesting some level of genetically modified wheat. This level may currently be very small — perhaps even less than 1% — but it is yet another source of GMO pollution in the food supply that could hugely impact Americans’ grocery shopping decisions.

U.S. wheat producers should be freaked out right now

Now, although I often post from Mike Adams, I say now as I say every time that I find his style a little hyperbolic. However, he does cover food / health food issues esp. in regards to how they come up in the US legislative and regulatory context and as far as I can tell is not in anyone’s pocket. He helps with Alex Jone’s broadcasts, about which I am quite leary, but again that show covers many topics that the mainstream media tends to avoid, so it gets a 50-50 vote. Anyway, the point is:
I have two bags left of conventional wheat in the bakery. This is high quality stone ground organic white from Meunerie Milanaise, so arguably one of the best quality white flours you can buy in North America. Even so, once those bags are finished, all my breads will be made with heritage grains only, namely Red Fife (wheat), Spelt and Rye, and all organic. And as soon as I can afford it, I intend to purchase a small commercial-sized stone mill so that I can fresh-grind everything with stone (better quality than my current impact mill) and later on also sift some of those flours to make my own white flour.
Studies have definitively shown that most of the vitamins from grains deplete within a few days of milling, so fresh-grinding is clearly the way to go. In the old days, there was a miller in the village or town or neighbourhood who would regularly deliver flour as you needed it, either for home or bakery use. There was no need to store it for months on end. Furthermore, most wheat was ground after germination had begun in the fields, meaning the chemical composition of the grain was significantly different.
This is why I am also beginning to experiment with malted grain. Now the malting process for brewing beer (and scotch) is fine-tuned to get the grain at the optimum sugar point (the malt), which is not really necessary for bread baking and might even be counter-productive, but I am going to be giving it a try, albeit I suspect it won’t work. In any case, I continue to work towards making the freshest, highest quality breads possible.
This week, albeit using up some of the last stone ground white, I made lovely little 375g ciabattas. White, soft, fluffy. This along with fresh-ground whole grain sandwich loaves with oatmeal, blackstrap molassis, spelt and red fife, after which stone ground (I have a small, domestic-sized stone mill) spelt loaves, and fresh-ground 100% rye. So there is a complete range from light to dark. My favorite in the white department is the big Miche (25% fresh-ground grain), closely followed by the Walnut (50% fresh-ground Red Fife, 50% white Red Fife).
Anyway, it seems I am ahead of the trend by going to heritage grains only. I recommend all artisan bakers go this way. The price of organic Red Fife is coming down to be closer to organic wheat and the more of us use it the more favourably priced it will become.
My thanks to both Speerville Flour Mills in New Brunswick (where I buy the kernels for fresh-grinding) and Meunerie Milanaise in Quebec (from whom I buy the white Red Fife) for supplying this emerging heritage grain. Both of them also supply Spelt and Rye of course.