she's hip to the good seed spelt bread, and other stories

All Hail Dave's Killer Bread!! It really is killer, really.
My ex was allergic to wheat so I'm hip to the spelt bread and always in search of one that isn't boring. Your seedy spelt bread is just what I've been searching for! IT IS SO GOOD!!! I don't even care that it's almost 5 bucks a loaf, well worth it.
I was at a bbq last weekend and a friend brought a burger to grill but instead of burger buns she had a little zip lock with two pieces of good lookin' bread inside. I said "Hey, is that Killer Bread?!" and sure enough it was. My friend had discovered your bread too and she eats nothing else now.
You have one crazy life story, my friend. I sure am glad you got back on the right track and are sharing your amazing talent with all of us. Mom nature included.
Thanks!! Tiffany

Hi Dave -
I have been living the wheat free lifestyle for a few years now but I recently met and married a great guy who is able to eat wheat. We always had to have two loaves of bread in the house because I had my boring spelt bread and he had some delicious wheat bread. However, the other day he brought home your killer seed spelt bread and we are both addicts. Thanks for bringing our union even closer!
Thanks!
Rachel -- Portland, OR

a baker...not a preacher

Yep, I am still at it. A day without some sort of strenuous workout is just not all it can be. I haven't been real scientific about the weight-loss aspect, as I don't own a "bathroom" scale (although it wouldn't be so hard to keep track by getting on the big floor scale at the bakery). I do have some big mirrors in my house, and I can see improvements in my physique. But until the love handles and the slight belly overhang are history, you can bet I'll be doing double duty on the elliptical trainer after each short, sweet iron-pile training session. When I'm happy with my leanness, I will scale back the length of my cardio sessions and spend a little more time with my beloved free-weights.
I live in the ghetto, which, after all of the time I did, almost seems like home. When I get to my apartments, I get out of my truck and wade through the jungle of addicts who come and go and don't even know I'm no-longer one of them. They often ask if I want some s**t or if I can get them some, and I just tell them I don't play. You'd think the place was Dunkin Donuts, the cops hang here so tough.
I mostly just ignore it all. Sometimes I can't. My neighbor's place got busted into a couple of weeks back and someone took a screwdriver to my Ford's passenger door lock last week, but they didn't get in. Reminds me of me.
Anyway, I have my own little world here next door to hell. I'm a happy baker. People enjoy the fruits of my labor. I'll be up really early tomorrow, hitting the weights and then having a "run" on the trainer. I'll have another great day creating killer bread and hopefully, one or two of the fools who still play the game will take notice. And find what I have found.

so, what is spelt?

It's the one question people ask memore than any other at the farmers' markets. From now on, I'm just going to just tell 'em to go to my blog. Or not. But here's my answer, only better:
Scientific types call spelt Triticum aestivum var. spelta. I don't know how they figure this stuff out, but they say that the grain was first grown in Iran over 5,000 years ago. It's been grown in Europe for over 300 years, and in North America for a little over 100 years. It has recently seen a revival due to it's nutritional differences as well as its "nutty" flavor.
Spelt ilooks like wheat, and the feds say that it is wheat.But there are distinct differences. Spelt has a tougher husk, which may help to protect the nutrients in spelt. Spelt tastes nuttier and slightly sweeter. It has more protein, and that protein is easier to digest. For this reason, some people who are allergic to wheat are able to tolerate spelt. People do need to realize, however, that spelt contains gluten and is not gonna work for someone on a gluten-free diet.
Spelt has become very popular as an alternative to wheat. My brother's NatureBake brand of spelt breads are some of his best sellers. My Good Seed Spelt is another which shouldn't be overlooked. All are available at the usual places around town, including the NatureBake thrift store at 1170 NE 63rd. Come by sometime.

killer bread on the radio in eugene...and p-town's farmers' market begins

just a quickie before I give my worn out baker's body its due--a good nights' sleep before another farmers' market opening. I'm psyched to be a part of opening day at the great Portland Farmers' Market tomorrow.

If you got your copy of my newsletter, you know all you have to do is show up with a printed copy and I'll give you a free Dave's Killer Bread farmers' market bag made from recycled plastic bottles. I'm going to have my usual breads plus Peace Bombs and some cinnamon-raisin spelt bread. And a very few loaves of Good Seed Sprouted Wheat will be available too.

The photo to the left is little ol' me recordeing a new spot for Eugene talk radio. The commercials begin airing on Monday down there. I want to thank Mason West from Why 3 Communications and Marketing Co. for helping with the project and for supplying the photo. (My future's so bright, I had to wear shades...)

I will also be at Vancouver Farmers' Market on Sunday to help Keone and Kristin, who will be taking over sales of Killer Bread over there. I hope to see you at one of those places. It's going to be fun!

more portland farmers' market

Farmers get off tractors, head to town
Central city’s farmers market has come a long way since 1992
By Brooke Myers
The Portland Tribune, Apr 3, 2007

In one of the city’s rites of spring, 250-some vendors, such as Alyssa Rubenstein of Groundwork Organics, get set to pick and promote their produce at the Portland Farmers Market, which opens this week.
Like any major production, the Portland Farmers Market holds a dress rehearsal before the grand debut.
The run-through, held Saturday, March 31, a week before opening morning, was the culmination of several weeks of nonstop work for the the full-time market staff, according to manager Hallie Mittleman.
She says they’re now as ready as they’ll ever be for their big day, Saturday, April 7.
Later in the season, the Portland Farmers Market opens versions of its show at three satellite locations: Wednesdays in the South Park Blocks between Southwest Salmon and Main streets (opening 10 a.m. May 2), and Thursdays at the Eastbank Market at Southeast Salmon Street and 20th Avenue (3:30 p.m. May 17) and in the Pearl District at the Ecotrust building (3:30 p.m. June 7).
However, the flagship market on the park blocks around Portland State University opens first and attracts the largest crowds.
The market’s executive director, Dianne Stefani-Ruff, calls it a rite of spring, and Portlanders tend to show up for it. Last year, market patrons numbered about 20,000 a week.
It’s been a steady climb from 1992 when just 13 vendors appeared at the first Portland Farmers Market, then held in Albers Mill. The market, which then and now receives no government funding, has grown to include more than 250 purveyors of locally produced goods and last year topped $5 million in sales.
Early crops still make a feast
Oregon produce peaks in early summer, but Easter weekend shoppers will find plenty of young spring salad greens, artichokes, beets, leafy greens like kale, and wild mushrooms.
Winter Green Farm in Noti is a great example of a longtime market vendor. The two-family farm uses biodynamic farming methods like crop rotation that are certified organic.
In 2002 it won Oregon Tilth’s Producer of the Year award. It grows a mix of herbs, vegetables, hay (for its free-range cattle), berries and small fruit.
Besides hawking wares at the Portland Farmers Market, it sells farm shares in the form of weekly produce boxes that can be picked up or delivered on a subscription basis.
Winter Green maintains a close connection to a local food bank to which it donates thousands of pounds of produce.
The farm also hosts elementary school students interested in learning about agriculture.
Like Winter Green Farm, many of the 250 or so Portland Farmers Market vendors are familiar faces.
As the market takes on a more “foodie” feel the number of artisan bakeries and vendors of specialty cheese, fish and meat has increased.
There also is a strong contingent of nonedible plant growers. Among this season’s new sellers, Mittleman is especially excited about Maple Valley Nursery, growers of woody ornamentals like Japanese maples.
She’s also glad to have added the Smokery, producers of artisan smoked wild salmon, and Two Tarts Bakery, specializing in miniature cookies.
Gardeners power up season
A special market attraction for April is the selection of starts and bedding plants for home gardeners.
Volunteers will help shoppers plant their flower, herb and veggie starts into easy-to-transport container gardens.
All month, the market will host weekly presentations on gardening topics at 10 a.m. on the main stage.
Up first is Heather Flores, author of “Food Not Lawns: How to Turn Your Yard Into a Garden and Your Neighborhood Into a Community.
Throughout the season, the Portland Farmers Market continues popular programs like Chef in the Market, for which the captains of restaurants like Park Kitchen, Siam Society and Lovely Hula Hands demonstrate their techniques and hand out samples.
Weekly entertainment and kids activities, including a special Earth Day celebration April 21, also are on tap.
Bring your own cloth bag, or buy one there. This year’s Chinook Book has a $5 coupon to use toward an official Portland Farmers Market cotton tote.
brookemyers@portlandtribune.com
Portland Farmers Market
Where: South Park Blocks between Southwest Harrison and Montgomery streets
When: 8:30 a.m. to 2 p.m. Saturday, April 7-Dec. 22
More: 503-241-0032, http://www.portlandfarmersmarket.org/

portland's finest (musicians, i'm thinkin', not cops--unless they're guitar players)

Hi Dave: I just ran across your Blues Bread at Fred Meyer and had to have it even if it sucked :-) Wow, really good bread; read your story, sure am glad you pulled out of such a bad life. I've never been a criminal or drug addict, but do have problems with anxiety/ depression and IBS, anti-depressants don't work on me, I must be wired wrong or something, but despite having to deal with anxiety on a daily basis somewhat I am very blessed in my life with a good woman, two incredible dogs and one awesome cat :-) What HAS helped me deal with anxiety and get over hurdles is EFT, or Emotional Freedom Technique, alot of IBS sufferers find it real useful as most of are the nervous types :-) Do a google search if you want to find out more, but basically its a simple technique that works with energy meridians through simple hand tapping on body points, you can do this yourself or through practitioners.
The reason I had to buy your Blues Bread is because music is my life.
I never became the guitar god I always wanted to but play pretty good and am super blessed to be living in the Portland area, all of my friends and social life are based around the jams around Portland, they are my "jam family" and wonderful friends. When we moved to Portland about 5 years ago I had no idea it was such an amazing music city, when I found that out I was in heaven, Portland is so unique and special , full of talented musicians in all areas of music. No place better. I've lived alot of places in my life too.
I make my living doing graphic design and mostly album packaging for the last 25 years, last five years I started making guitar pickups and alot of Portland's finest play my stuff now. I don't make much money doing that but its a love thing, check out my website and you'll hear alot of clips of guys you'll recognize. Life is
good :-) Dave
Stephens Design Pickups
http://www.SDpickups.com

ship dave's killer bread to mexico? hmmm...

Good Day, im writing from Sinaloa Mexico, a friend from Portland give me a package of daves killer bread (21 whole grains), we are a global provider company of food, we want to know tha possibility to import this bread to México and try to introduce in the supermarkets of this kind of food, best regards.