I contacted a Rae Phillips, the miller in Orkney who grinds up this grain for local consumers, it seems.He was most interesting and very helpful. Shipping being outrageous from Orkney to here, he kindly directed me to athe delightful Alison Linklater, an Orcadian lady (and proud of it) living in western Canada. I discussed with her my lard-free recipe, and she gave me one out of her prized SWRI (Scottish Woman's Rural Institute?) cookbook. Here goes..... -2 cups bere meal -1 cup flour -pinch of salt (my words, not hers) -1 1/2 tsp baking soda Mix in a bowl with buttermilk (I guess till you can handle it). Knead on a floured sheet. Bake on a hot griddle. Turn once. If we could get the Crees in Hudson's Bay to use this recipe, they 's all live ten years longer. In talking to Alison, it seemed to me she was well rooted in Orkney, and even knew Mr. Towrie and my cousin Margaret Waters. Then I commented that as one newly and enthusiastically in hot pursuit of my island heritage, it seemed to me that all people in Orkney were related. Her answer was "of course." When I asked about how her folks kept track of their kin, she said every family had a chanter (I think that was it) who was simply a family member who recanted the family history.( Maybe they should have put it to music!)