http://www.montrealgazette.com/business/fp/Wind+power+worst+kind+mirage/2634813/story.html Interesting article on wind power hype & wind farms in UK perform poorly

http://www.thisislancashire.co.uk/news/5044614.Memento_of_Gandhi_s_visit_could_go_on_display_in_Darwen/ Ghandi visits a cotton mill & http://www.cottontown.org/page.cfm?pageid=2787&language=eng

http://www.planningresource.co.uk/appeals/987774/DC-Casebook-Housing-Conversion---Mill-conversion-works-ruled-excessive/ Intriguing decision on planning in West Wales (not sure where)

Paul Sandby The Van Gogh exhibition at the Royal Academy is VERY crowded, but the Paul Sandby Exhibition at the Royal Academy Paul-Sandby has 3 fine mill pictures on display (Owned by the Queen)

http://www.visitormarketing.co.uk/gallerynew.htm promo video for Heage Windmill from Alan Gifford

Dereham Windmill to be mothballed-Ouch!

Denver Mill’s UFO...

Stone Cross Windmill gets cash for heritage centre

Skidby Mill Yorkshire gets sails

Set your TV!

BBC4 Wednesday 24^th March, 21:00 on BBC Four

http://www.bbc.co.uk/programmes/b00rm508 The aptly-named Tom Baker narrates a tale of aspiration, industrialisation and plain old-fashioned snobbery in a documentary which unwraps the story of the rise of the popular loaf and how it has shaped the way we eat.

Historically, to know the colour of one's bread was to know one's place in life. For centuries, ordinary people ate brown bread that was about as easy on the teeth as a brick. Softer, refined white bread was so expensive to make that it became the preserve of the rich. Affordable white bread was the baker's holy grail - but almost as soon as it became possible to achieve, dietary experts began to trumpet the virtues of brown. Not surprisingly, the British public proved reluctant to give up their white loaves, and even a war couldn't change their eating habits.

 &

http://www.bbc.co.uk/programmes/b00rm55q

Thursday 25th, 21:00 on BBC Four

Documentary which follows award-winning artisan baker Tom Herbert in his search to bake a loaf that will win him first prize at the National Organic Food Awards.

Tom Herbert's family have been baking bread in the Cotswolds for five generations. Tom started baking with his father and grandfather and at 16 began his formal apprenticeship. Fresh out of college, he won Young Baker of the Year and now, at 32, Tom continues to win awards for the family firm, Hobbs House Bakery.

Tom is passionate about handmade bread and critical of what he describes as the 'plastic-wrapped pap' of the mass-produced bread market. However, given that sales of handmade bread only account for 2 per cent of the market, Tom has his work cut out if he is to convert more people to the joys of handmade bread.

Tom's quest to make the perfect loaf takes him to Cornwall to meet archaeologist Jacquie Wood, to learn how our ancestors might have baked bread. At the medieval water mill at Stanway House in Gloucestershire he meets Professor Brian Reuben, a leading authority on the history of bread, and he visits Brackman's Jewish bakery in Salford run by third generation baker, Andrew Adelman. Here, Tom learns how to make the specialist Jewish bread challah and meets the rabbi who, on his daily inspection of the baking methods and ingredients, ensures that they conform to Jewish religious law.

Tom's journey helps him to come up with what he hopes will be a competition-winning loaf for the National Organic Food Awards - a huge two-kilo, white, spelt, sourdough loaf made using his family's 40-year-old sourdough, organic spelt from Somerset, Cornish sea salt and Cotswold water from a local spring. Tom names it 'The Shepherd's Loaf'. But while it's his perfect loaf, will the judges agree?