We hop skip jumped over to the Bay Area last week and visited old bread friends. Our bakehouse staff still churned out loaves for shelves while we were gone, so you didn’t even notice our absence! It was sweet to observe other bread-maker-friends and see what we might change and what we like about how we go about our own loaves. The whole trip gave us a real feeling of appreciation of what we do and all the folks we have involved.
Local organic food as a concept of course has to come out of something real, the land and also people. People showing up to earn money to make a living. We want making a living to be good living, and because we’re parents of little kids and we make around 200 to 400 loaves per bake now, we’ve become employers and other people’s livings are part of our work and our product.
So now more than ever I am sensitive to the sacrifice of life that work and labor are. This capital system asks so much of us; to produce money just to earn which is actually our rightful place on our mother planet. There is so much exploitation and greed when it comes to the resources that belong to us all and to of the workers whose lives are theirs. From Karl Marx: “…the exercise of labor is the worker’s own life-activity, the manifestation of his own life…”
How can we make sure always to honor the people who work for us? It makes me think about power and the dynamics of the workplace and how to manage a business that is actually just people trying to make something good, that supports the land and the people using it and making it. A business that operates with money in a money system but that transcends the culture of greed and power, beyond selling food in the same system just with a different marketing story, but really operating as an entirely different culture with different values infused through the whole process.
Power apparently does measurable, predictable things to our brains (I learned so much about that from this radio show.) And when it comes to men in power, there is often a predictable, measurable outcome of behaviors that fill the range of sexual harassment. We’ve seen this close to home in the food world as chefs, restaurateurs, and coffee company owners have been ousted from their positions of power by women coming forward and shining light on their unacceptable behavior towards their female employees. Because this behavior is measurable and predictable we now know we cannot allow the power that creates it. We must have work and livelihoods that are controlled by those hands and bodies that do the work… a culture of respect and respect for work.
Whew, okay there is a lot to talk about there…we’ll see you on Saturday and you can share your thoughts, or just buy bread! Here’s what we’ll have…
Wild Leavened Breads
Miche Each one is a bit unique, you’ll be drawn to a certain loaf for how dark or light it is, its lovely and strange pattern.
Lopez Sandwich- Using our Lopez grown Cara Wheat we’ve created a light loaf that is sliced bread perfection. Its top shelf in toast and sammies.
Gluten Free Pan Loaf – Naturally Leavened rice flour and a whole grain porridge make this wheat-free bread a real delight when you’re gluten free living.
Super Seedy- The everything bagel bread.
Fortuna Hearth – 100% Lopez Whole Grain is this bread’s story, from tiller to toast.
Homesteader Bread- This bread is from the earth and sea of Lopez Island. Gathered nettles and kelp, beautifully stored fall apples and island grown Fortuna Wheat and Rye. It’s the tasty and awkward flavors that come from making the best of lean times on a lonely northern rock.
Tordu- spiraling on to Spring
Horsedrawn Rye – There is a purity in this bread that you can taste just beyond the complexity of the fermented flavors.
Wild Leavened Treats
Buttery Apple Currant Scones- The nettles are coming up the rhubarb is leafing out and the signs of life are returning, but its still early and the island abundance hasn’t returned yet, so we call upon our storage crops to carry us into the delights of sunnier warmer days. Beautiful currants from Wendy Westervelt, dried and stored for when needed to add another dimension to the Aubordoun Apples we rely on this lean time of year.
Gluten Free Apple Currant Oat Scones – Sweet milky oats and apples, feast like the deer. Currants too!
Maple Vanilla Cream Cheese Cinnamon Roll – Dense and sticky and sweet, whole grains and whole fats.
Chocolate Croissants: Tops. Serious labor goes into these; skill and muscle. We don’t know where else you would find this thing in the world anymore. Let us know if you do, and we’ll go there.
Savory Croissant Twist – Indulgent Lunch
Savory handpies– Rich and satisfying with deep veggie delight. Kamut Yogurt dough to get you through your afternoon chores.
Heritage Italian Plum Custard Galettes – Another saved summer treat with a nice thick layer of egg rich pastry cream on pastry crust made with Lopez grown wheat.
Lopez Shortbread- At home on a blustery rocky isle is this Scottish traditional treat.
Our love and light,