After reading articles on this site relating to bannock bread, someone posted a recipe using bere and without the usual injection of grease, lard or otherwise oil we try today to avoid. Natives in Canada's north seem to prefers the sticky white lard, and lots of it. I got in touch with the miller in Orkney (very kind person) who grinds the grain, and he said the shipping rates to Canada are absurd, but he provided me with the name and number of a lady in Canada growing and milling bere. So, if and when the bere arrives, we'll give it a go. Nice to find a source here, even if it is a distance off.