Fifteen years ago, Episcopal vicar Elizabeth DeRuff was presiding over the eucharist at a retreat center in Healdsburg when a congregant declined to take communion. This wasn’t unusual, but the woman’s reasoning was, at least for the time: she was allergic to wheat and certain that eating the Bread of Heaven would make her sick.
Cut to 2010. The number of people avoiding gluten is trending upwards (it will go on to triple over the next 8 years). It’s a post–South Beach Diet world. Bread is now seen as a guilty pleasure at best. But that moment at the altar is still firmly lodged in Elizabeth’s mind. As she puts it now, “what does it say about our food and farming systems if someone can be allergic to the food that is the very symbol of all food?”
That year while working on an agricultural service project, Elizabeth met a farmer who was growing heirloom wheat—wheat which, seemingly by magic, even gluten-sensitive people could eat with abandon. The problem for most people wasn’t actually wheat or gluten but rather industrial processing, which strips grains of their nutrients and divorces bread from traditional sourdough fermentation, which makes wheat more digestible. The problem was equally compelling to her from a theological point of view: the supply chain behind most communion loaves hardly reflects care for creation. Thus began Elizabeth’s 8-year deep dive into the science and spirituality of wheat, and thus began Honoré Farm and Mill.
Honoré is a nonprofit that integrates spiritual care, climate action, and heirloom grain stewardship. In practice, their work is multifaceted: Honoré grows, mills, and sells Red Fife and Sonora wheat (and incredible shortbread cookies!), hosts sourdough classes and educational workshops, and runs a flour and communion wafer CSA for churches. In 2016 they crowdfunded a mobile stone mill to travel to schools, churches, synagogues, and markets.
The mobile mill was Honoré’s answer to what Elizabeth sees as the biggest barrier to thriving grain economies: lack of infrastructure. There used to be more than 20,000 stone mills around the country, but now that industrial agriculture is the status quo there are just a small handful. In fact, when Elizabeth first started working on heirloom grain issues she had to drive to Ukiah to find fresh flour. Most people don’t think of flour as perishable, but the difference between fresh-milled and conventional flour in terms of both flavor and nutrition is astonishing. To a grain-lover like Elizabeth, “it was like if you had to drive 200 miles whenever you wanted a good cup of coffee.”
Thankfully, Honore’s community saw the value in getting a little closer to their daily bread. Their kickstarter campaign reached 125% funding, and the mobile mill was able to take its first major trip in June, to the Episcopal General Convention in Austin. It’s also the centerpiece of Honoré’s “Wheat Wednesdays” educational program at underserved local schools. Their next project is a conference in May of 2019, which will gather farmers, millers, bakers, and church members together to build community through workshops, panels, and a planting day. (In a bit of spiritual kismet, the Growers Guild Conference will be held at the very retreat center where that fateful 2003 communion took place.) They’re also searching for land to create a home base for Honoré, which has been loosely based in and around Marin County thus far. Elizabeth envisions an educational farm for land-based healing ministry—simply touching organic matter is good for us, Elizabeth points out.
Spirituality and nutrition are singularly slippery topics that can be difficult to discuss. Trying to relate one to the other is an even more esoteric challenge. But listening to Elizabeth, it feels like the most natural thing in the world. She says the reception to Honoré’s work has been overwhelmingly positive (though she’ll admit a Dow Chemical executive’s wife walked out on one of her climate-focused sermons once). Not only that, but people seem to be more and more interested as time goes on: their booth at the general convention three years ago garnered mostly blank stares, but this year they were deluged with interest.
“I haven’t met very many farmers who don’t think farming is a very spiritual practice,” Elizabeth says. “And spiritually it’s so rich to be able to inhabit the life of scripture for a moment while you’re threshing or harvesting.”
As a deputy to General Convention in Austin this year, I was struck by the communion bread that was used. It’s wonderful! I was told is was prepared locally by this company. I didn’t realize they weren’t local and now I have some additional information about it. Is there some way to get the recipe used in Austin for General Convention so I might try making this communion bread for the congregation I worship with? Please let me know. Continued blessings on your wonderful work.
Hello Anne! You can find Honore’s communion bread recipe here.