Divine Loaves? | Food + Drink Features | Seven Days | Vermont's Independent Voice

Seven Days needs your financial support!

Divine Loaves? 

Spiritual spelt at Fletcher Free

For followers of the True Bread movement, the "staff of life" is more than just a tasty vehicle for butter. "True Bread" is a philosophy of the "Twelve Tribes" group as it relates to baking and religion. Expect edible evangelism in a free workshop at Burlington's Fletcher Free Library on Wednesday when Jeremiah Whitten, the baker at the Back Home Again Café in Rutland, preaches the gospel of "Spelt Sourdough and the Deception of Enrichment."

Anyone who has visited the eatery knows these strict Christians are serious about eating. If you want a side of spirituality, they'll provide that, too. True Bread has published a pamphlet called "White Bread Jesus" that refers to experiments in which lab animals were fed white and whole-grain flour. The white group died quickly, but the whole-grain group thrived. Next, a correlation is drawn between the deadly white flour and modern, "watered down" Christianity that is devoid of the "tough truths" preached in the Bible.

But the Good Book "is not what this workshop is about," says Whitten, who is teaching from 5 to 9 p.m. with Yochanan from the Common Loaf Bakery in Devonshire, England. While True Bread used to espouse the use of whole wheat, the group has abandoned it in favor of spelt. "Wheat flour is the most contaminated ingredient on the market today," says Whitten. "It has been hybridized over and over again." The sermon includes free samples of Back Home Again bread, which is available at Healthy Living and City Market. Every Tuesday and Friday, Whitten operates a stand on Burlington's Cherry Street, across from American Apparel.

Got something to say? Send a letter to the editor and we'll publish your feedback in print!

More By This Author

About The Author

Suzanne Podhaizer

Suzanne Podhaizer

Bio:
Former contributor Suzanne Podhaizer is an award-winning food writer (and the first Seven Days food editor) as well as a chef, farmer, and food-systems consultant. She has given talks at the Stone Barns Center for Agriculture's "Poultry School" and its flagship "Young Farmers' Conference." She can slaughter a... more

Comments


Comments are closed.

Since 2014, Seven Days has allowed readers to comment on all stories posted on our website. While we’ve appreciated the suggestions and insights, the time has come to shut them down — at least temporarily.

While we champion free speech, facts are a matter of life and death during the coronavirus pandemic, and right now Seven Days is prioritizing the production of responsible journalism over moderating online debates between readers.

To criticize, correct or praise our reporting, please send us a letter to the editor. Or send us a tip. We’ll check it out and report the results.

Online comments may return when we have better tech tools for managing them. Thanks for reading.

Latest in Category

Keep up with us Seven Days a week!

Sign up for our fun and informative
newsletters:

All content © 2020 Da Capo Publishing, Inc. 255 So. Champlain St. Ste. 5, Burlington, VT 05401  |  Contact Us
Website powered by Foundation