Wednesday, October 26, 2016

Be a Conduit for the Ingredient

"A society's bread is the purest expression of its cuisine."
                                                     --Craig Claiborne

Monday, October 24, 2016

Transplanting Traditions

Tri Sa Selling at Market; Photo Credit: Jagmeet Mac

From Dominique Dery, Healthy Communities Specialist at Transplanting Traditions Community Farm:

As winter approaches, we here at Transplanting Traditions Community Farm are getting close to the end of our yearly CSA season -- and this marks the second season that we've had the pleasure of hosting a CSA pick-up at Ninth Street Bakery, on their lovely porch amidst alluring smells of baking breads and treats. Thank you very much, Ninth Street Bakery!

Transplanting Traditions Community Farm is an educational non-profit farm just outside of Carrboro that seeks to address the challenges of food insecurity, access to healthy foods, and economic inequity in the community of refugees from Burma in and around Chapel Hill. Transplanting Traditions believes that increasing the self-reliance of communities in providing for their own food needs is key to creating a more environmentally sustainable and socially responsible food system. Currently 32 refugee families farm at the 8 acre site and 100% of these refugee farmers were farmers in their native Burma.  The farm showcases a mixture of native N.C. crops and over 40 crops native to Burma. At Transplanting Traditions, gourds, turmeric, bitter melons, ginger, taro root, medicinal herbs and lemongrass mingle with heirloom tomatoes, sweet potatoes, cauliflower, arugula, beets and radishes and many more. The farm provides a cultural community space for families to come together, build healthy communities, and continue agricultural traditions in the Piedmont of N.C.

Check out our website to find out more about our projects and volunteer needs or to sign up for your own CSA! And look for TTCF farmers at the Carrboro Farmers' Market and the Chapel Hill Farmers' Market selling as Mu Tar K'Paw Gardens. 

www.TransplantingTraditions.com

And check out this recent audio documentary about the farm made by members of our teen program: 

https://www.southernfoodways.org/gravy/transplanted-traditions-from-southeast-asia-to-north-carolina-gravy-ep-48/

Thursday, October 13, 2016

Sanctuary: When the Lights Go Out

Between Rosh Hashana and Yom Kippur this year, Matthew, Hurricane Matthew, visited us for a weekend.  On Saturday, the lights went out at Ninth Street Bakery.  Panic-stricken, I called around desperately trying to find refrigeration space for the thousands of dollars of refrigerated ingredients and finished products stored in our coolers and freezers.  In a time that turned out to be much shorter than I feared (about four hours), I was unnerved by the Bakery without it's usual humming mechanical sounds, illuminated only by cell-phone light.  The Bakery has become my second home, and a character with its own personality.  To see it go down in electrical failure, even temporarily, was like seeing a family member struggling to breathe.

During Yom Kippur service yesterday, fasting, I reflected on all that as I put the past year in some kind of context.  At the Judea Reform Yizkor (healing, or memorial) service, a row of Jewish lesbians of all ages and their partners sat in front of me, some with arms around each other.  I wondered what their life has been like this past year, where they have called home, and where they have gone for sanctuary.  For a state that has made itself unfriendly to the LGBT community, I wished to atone for the slings and arrows they must have felt, as a Jew must atone not only for his/her sins, but those of the entire community.

If you are LGBT, we support you, however we can. Come to the Bakery, and ask for me, Ari. We will feed you and give you whatever support is humanly possible.

When the lights go out, if we should ever stop baking bread, we will still be here, North Carolina.  We will fight until the HB2 and all the bigots go home.  It is not the transgender community that has been outed, it is the Republicans in State Legislature who have just showed their hand and how few cards they hold.  If their only hold on the State is underpinned by their capacity to legislate bigotry, we will fight them, and it will be easy to fight them, because their arguments are so vacuous and their platitudes so hypocritical.  This may be a low-water mark in the history of the State, but we will not stop until they are ousted, and North Carolina can become a sanctuary for all.

Tuesday, September 6, 2016

100-person line at Britt's

Britt's Donuts, Carolina Beach, NC
That line doe! 60 people at 8am for a 8:30 open, and more than 100 by 10am!
video

Fabled Sticks
video

Tuesday, August 30, 2016

Horst, You Will Be Remembered


One of our most consistent and beloved customers from the time Berenbaum's Bakestand started in 2011 has passed, Horst Meyer.  Many will know Horst from the Farmer's Market, stalking the stalls early at opening in his fishing hat and windbreaker.  He was fond of our Mandelbrot and later, Ninth Street Bakery's Italian Biscotti, asking for them in his heavy German accent, "have you any bis-COTT today?"  Our deepest condolences to his family and many friends and colleagues.

Full obituary here: https://today.duke.edu/2016/08/duke-flags-lowered-physics-professor-j-horst-meyer-dies-0

Sunday, August 21, 2016

On Being a Boss in the 20's

"It was unfortunate, but did not matter too much, if the boss was a bastard, a skinflint, a cheat, a no-good, so sharp with his men that one might--God forgive us--doubt he was a Jew.  All that was to be expected of him, was of his very essence as a boss--for a boss, as my mother offhandedly defined the type in a sentence that lighted up for me our instinctive belief in the class struggle--a boss was a man who did nothing himself, sat by idly, enjoying himself, and got rich on the bitter toil of others.  It was far more important to us that the boss be successful, full of work to give out.  Let him be mean, let him be unspeakable, let him be hateful--he kept us alive."

From "A Walker in the City", Alfred Kazin

Sunday, August 14, 2016

Babies, Dogs, or Workout Clothes: Taproom Culture 2016

The burgeoning NC beer scene is getting bigger, thanks to some new taprooms and breweries. The Summer round-up:

- Ponysaurus is the new hot shit. It's official.

- Some strong moves are being made in Raleigh. Lynnwood Brewing has put out a couple of good beers. Nickelpoint has a good IPA. Gizmo has been getting some good press. There are a bunch of undrinkable things mixed in, but who's complaining?

- Looking forward to Starpoint Brewing coming to Rockwood Plaza (near Thai Cafe). This could potentially be the best beer Durham has ever seen!

Lastly, I would be remiss if I didn't note the new taproom culture. The whole Fullsteam family drinking escapades circa 2011 has now morphed into a culture all its own.  I visited two taprooms in two cities last weekend, and we played a game of punch buggy where you threw a punch every time you saw a baby, a dog, or someone in workout clothes. Let it be known that bruises were suffered for the humor of this new taproom culture. In Belgium and California and beyond there exist breweries and taprooms, but I have yet to see anything quite like the Triangle with its hot mix of beer nerdery, capitalism on steroids, and child rearing. Now who wants to play an life-size game of Connect Four?!

Bonus link: Best article ever on bar culture: http://www.newyorker.com/magazine/1940/04/13/the-old-house-at-home

Thursday, June 16, 2016

Chef and Forager

In the dozen years since [Bill] Smith pioneered his honeysuckle sorbet, based on a centuries-old Sicilian recipe for "jasmine ice" and his own trial and error, he has taught his employees and their spouses how to pick the flowers. He pays them fifteen dollars for eight softly packed cups. This year, though, thanks to spells of cold and wet springtime weather, he's been largely on his own, forced to forage in thin patches that aren't booming with the typical blooms.

- From the Indyweek

Wednesday, June 15, 2016

Denatured Dessert

“I happen not to like sweets,” he [Alex Stupak, pastry chef of WD-50] said as we sat down after dinner and he began to explain his work. “It’s an idiosyncrasy of mine. I decided to become a pastry chef because it gave me autonomy. Whether you think your desserts are manipulated or not, they are! When you’re conceptualizing an entrĂ©e, a protein, you generally expect to get a piece of that thing intact. In pastry, it doesn’t occur. Pastry is the closest that a human being can get to creating a new food. A savory chef will look at puff pastry not as a combination of ingredients but as an ingredient in itself. Pastry is infinitely exciting, because it’s less about showing the greatness of nature, and more about transmitting taste and flavor. Desserts are naturally denatured food.” He looked at me sternly. “Birthday cake is the most denatured thing on earth.”

-- Alex Gopnik, From The New Yorker

Dessert circa 2011

It was as if the dessert chefs had given up on dessert, too, and produced something else in its place. At even a moderately upscale establishment, you would invariably get what I had come to think of as the Portman Plaza plate, since it so closely resembled the model that a developer would have proposed for the center of a crime-wracked mid-sized city in the seventies: three upright cylinders—small towers of something wrapped in something—with the tops sliced at an angle; a crumbly landscape of some kind; and a reflecting pool running around the edge. The plate would be advertised as, let’s say, a chocolate-peanut-butter mousse cake with walnut-balsamic crumble and a sesame sorbet with Concord-grape foam. But the effect was always the same: not enough of a cakey cylindrical thing, too much of a crumbly thing, far too much of a gelatinous thing, and an irrelevance of an off-key runny thing. Without surrendering sugar, dessert had surrendered all its familiar forms—the cake, the soufflĂ©, the pudding—as the avant-garde novel had surrendered narrative, character, and moral. Losing our faith in art is, in a secular culture, what losing our faith in God was to a religious one; God only knows what losing our faith in desserts must be.

-- Alex Gopnik, From The New Yorker

Thursday, June 9, 2016

Jewish Desserts

click to enlarge
"Mandel bread is Jewish biscotti in a universe where people are always saying, 'Hey, you know the problem with biscotti? It’s too thick and flavorful.'"  From Lucky Peach

Wednesday, June 8, 2016

Sonny's, Old City, Philadelphia

Crushing cheesesteaks with EJT; the shop was so packed we ate on top of the car