1 June 2016
“Wisdom comes too late. the owl of Minerva flies at dusk.”
Our emails, once a week, will keep New Orleanians informed about the State of Grain in our city and our region. Bellegarde is the only bakery in between Asheville and Arizona that stone-mills its own flour. We strive to source organic grains that we mill fresh and bake into healthy and delicious whole grain breads. We are convinced that the health issues which plague our city—obesity, violence, mis-education, ecological and cultural erosion—are bound to the lack of fresh food. Food access is a systemic Policy issue: everyday that we bake whole grain bread with freshly milled flour, we tweak one more nerve in the System. And each nerve pinched is our desire to re-establish our region as a self-efficient food economy and re-create the cuisine of New Orleans with fresh ingredients
…a revolutionary Gordian knot.
We all speak the language of food and we all seek the pleasure of flavor. What more perfect medium to communicate change than with bread? Pandering to demand in a regional food system is not as important as nurturing supply: quality will dictate quantity.
Help us democratize that staff of life.
Splinter by splinter by splinter.
~ ~ ~ ~
Wall Street Journal: The WSJ ran an article about whole grains and breads this weekend: WSJ Article.
Bellegarde has been advocating and acting upon these ideas for the past seven years in New Orleans, without the help of sponsorship, support, or media from Manhattan. We know our customers can taste the difference, as can our farmers. The article unfortunately profiles ideas and figures who don’t need more spotlight, and who also aren’t advocating for the ecological imperative of whole grains but instead for their flavor and health benefits. In a nuanced, boutique, and inaccessible kind of way. God’s rule says that if it tastes good, it’s good for you, and if it’s good for you, it’s good for the earth. We just read it, we don’t write it. Wonderful to see our friends Nan Kohler in there as well as Jennifer Lapidus. It’s a sad sad reality that not enough women in the Movement get their day or their due; but, as the Brooklyn Bridge reminds us through its plaque to Emily Roebling,
“Behind every great man stands a greater woman.”
Or in front, really.
Eat Local Challenge: Bellegarde is hosting an event for the Eat Local Challenge. We will be tasting freshly milled, whole grain breads and flours in the bakery. We will also be discussing the work that we are doing with regional producers, farmers, millers, and breeders to re-establish the regional grain economy.
If you have never been to the bakery before, it will be an incredible introduction to our work beyond bread.
Workshops: Bellegarde has two more class dates set for the year. If we have time, I will add another workshop later in the year. Otherwise, please visit our website – workshops – for the coming schedule and make sure to email me as soon as possible to reserve your spot. Classes fill up quick.
The dates will be Sunday September 4th from noon to 6pm and November 6th at the same time.
Retail Bread: Please send me an email at email@example.com if you’d be interested in picking up bread from the bakery; we currently bake our COUNTRY BREAD Tuesdays, Thursdays, & Saturdays; we’ve also begun to bake a beautiful whole-grain RYE BREAD on Wednesdays. Pick-up is available from 7am until 1pm on any of those days. $9/each.
“Today I know that it is a hopeless task to try to dress a man in words, make him live again on the printed page, especially a man like Sandro. He was not the sort of person you can tell stories about, nor to who one erects monuments—
he who laughed at all monuments.
He lived completely in his deeds, and when they were over nothing of him remains—nothing but words, precisely.”