Yazoo beer list by jpc.raleigh, on Flickr
Yazoo Beer Bread, from Provence
There was a newcomer to the Farmer’s Market this week: Provence. They had dozens of freshly made loaves of bread, still warm from the oven, and were serving up sample slices to everyone who walked past. I tried their Yazoo Beer bread, and Christy tried their Sesame Sourdough. They were both amazing, and very reasonably priced.
I asked about the name “Yazoo Beer Bread” and the guy behind the table had a great story to tell. Apparently, Yazoo is a local brewery that is very interested in recycling, repurposing and minimizing their ecological impact every way they can. They have partnered with Provence Bread and Cafe and a local farmer, providing their “spent grain” (grain already used in the brewing process which would normally be thrown away) for breadmaking and supplementary animal feed. This is a great example of companies sharing their strength, investing in the local economy and coming up with sustainable solutions for what would otherwise be waste.
Now THAT’s Fighting Back!
This post is part of Fight Back Fridays, hosted by Food Renegade.
5 comments
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June 26, 2009 at 10:16 am
FoodRenegade
That IS neat! And it’s just the sort of thing I think we’ll see more of in the coming years. Economic recessions have a way of helping people waste less.
Thanks for sharing this in today’s carnival!
Cheers,
KristenM
(AKA FoodRenegade)
June 26, 2009 at 1:06 pm
localnourishment
I hope we do see more of it. What a great arrangement! Beneficial for all!
June 28, 2009 at 5:32 am
Moonwaves
Excellent! Makes me want to move closer to a brewery. And get better at baking bread.
Hmmm, something to ponder as there is defininetely at least one small brewery in the Altstadt (old town), which is only a couple of km away. I now have visions of getting their waste grain once or twice a year and baking enough bread to last me for months. That chest freezer I’ve been dreaming about buying might need to be a really big one!
This bears some thinking about. If anyone has any information about exactly how the grain is used that would be really interesting. I’m a bit of a bread novice and have done almost no baking in the year since I moved to Dusseldorf. Why bake bread when there are two fantastic (and four not so great) bakeries within a few minutes walk of home not to mention dozens if I would just walk ten minutes further in any directions.
June 28, 2009 at 6:21 pm
Michelle @ Find Your Balance
What a great idea! Neat!
July 1, 2009 at 4:50 pm
Fight Back Fridays June 26th | Food Renegade
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