I’m famous!

summary: I’m featured in the Globe & Mail: Life section!

Globe & Mail: Life section - Sept 18 2008 Yes!! That is me in the photo!! Not the cool person with the dark glasses; I’m the other one, wearing the apron….

In her article for the Globe & Mail: Life section – Sept 18 2008 Hayley Mick quoted me as saying:

“Now, with the price of rye flour the way it is … I’m questioning whether we’re going to make rye bread any more,”

What she didn’t mention was the fact that I just discovered that not only has Five Roses (the brand of rye flour I was buying) discontinued production of rye flour, but that the two major brands of flour on our supermarket shelves, Five Roses AND Robin Hood, are both owned by the US based company Smuckers Foods.

She also left out that my main reason for doing the interview was to say that the rising price of flours has actually increased my desire to bake my own bread as well as increasing the kinds of bread I make.

I must say that I was also a bit surprised that

  • a.) I wasn’t told when the article was published
    edit: I received email from Ms. Mick on Friday afternoon telling me that the article was in the paper.
  • b.) I didn’t get credit for being the one who said that even if cost of ingredients has risen, I’m actually baking more rather than less. It’s still WAY cheaper. And better.

As far as I’m concerned, buying the ingredients and baking one’s own bread (and anyone can do it – it’s not rocket science and it doesn’t actually take all that much time) is far less expensive than buying it. It tastes better too than the run-of-the-mill stuff at the stores. Sure, there is good commercially-made bread to be found, but it costs. One of my friends just called to say that she had splurged and bought a HALF-loaf of an artisanal bread from a local bakery. She said it tasted fabulous but cost a whopping $4 – that’s half a loaf of bread! For about $13, one can buy 10kg of flour to make several dozen loaves of arguably equally good, if not better bread.

I’ll report more about the thrilling photo-shoot in a subsequent post.

This entry was posted in bread - yeasted & unyeasted, food & drink, whine on by .

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  • I’m so excited… I know a famous person! Oh wait, that was rather “all about me” wasn’t it…
    Congratulations! I bake bread because I enjoy it… and I rally like to eat it hot out of the oven.
    But, living in such a bread obsessed country, I can’t say it’s either cheaper or healthier. Does a lot for my agressive moments though (I knead by hand) – not to mention my forearms.

    Of course you do know, Katie, that you’re supposed to wait til it has cooled before slicing into freshly baked bread! :lalala: But we like to eat bread hot out of the oven too – that’s why we always re-heat it. (No worries about the “all about me” – I’m so self-absorbed that I viewed the comment as being all about ME. :-)) -Elizabeth

  • Congrats! I was also interviewed by Hayley once. It was about how I feel guilty for driving my car.
    I love to cook but I’m an awful baker. However, making my own bread is on my long list of things to do.

  • Very typical that when you get interviewed they mess up completely what you said, but fun seeing the photo of you!

    Thank you Kalyn. I’m glad you like it. But I don’t think Hayley messed up completely. She just had her own agenda. -Elizabeth

  • Phydeaux

    cool publicity! :-) I still haven’t attempted bread yet… though, I recently discovered boiling rice is easier to keep from burning than rice-cooker rice. That’s a start… I think

  • CAM

    Journalists almost always do injustice to those they interview. Nevertheless, the story is interesting, and I love the quotes from Elizabeth!

  • bing

    Fame! Congratulations!

    Too bad they didn’t mention your blog, especially since they did mention “Sunday Baker”‘s blog. (Unless you didn’t mention it to the reporter …)

    I did mention the blog but I guess not forcefully enough. It was more in passing, saying things like “I’ve ranted about this a bit on my blog” rather than “I’ve ranted on this a bit on my blog at blog from OUR kitchen, did you see it? It’s at etherwork.net”. I guess if the interview had been online rather than a phone interview, it might have come up. She also neglected to mention “The Fresh Loaf” blog – which is how she found this blog and how to contact me in the first place. -Elizabeth

  • ejm

    I was really hoping that Hayley Mick would delve more deeply into why rye flour seems almost non-existent on the shelves. It would have been nice if she had also reported that Five Roses has purposely – in the past year – discontinued rye flour production. If you look at the comments section on the article on-line, you’ll see that for one of the Saskatchewan commenters, rye flour isn’t available at all – not even grossly expensive rye flour – even though she can buy rye seeds and take them to a mill to be ground, indicating that rye is grown in that area. (How’s THAT for a run-on sentence??)

    I was also hoping that she would comment on the fact that the brandname flour companies are charging pretty much the same for unbleached allpurpose flour as Loblaws(Weston(?)) is charging for their no name brand. I’ve seen Weston flour on our supermarket shelves now. It is roughly the same price as all the other flours.

    Nor was there any mention of the monopoly that owns the various brands of flour being sold, making it clear why the two major brands here “Five Roses” and “Robin Hood” are being sold for exactly the same price. Also no reiteration of the fact that commercial bakery bread has pretty much doubled in price (of course it has – they have to pay for their flour too).

    I’m quite sorry that she got sidetracked by crisco/fluffo prices (who would use that for bread?!) instead of sticking with various flour prices.

  • MrsBrown

    I don’t bake bread very often so I don’t buy flour very often. As I read this, it drifted into my mind that a company in BC makes rye flour . I bought some rye flour several years ago at their store in Armstrong, BC. The website doesn’t seem to say how much 2.5 kg of flour costs or whether they can ship it – I can only imagine the shipping costs in this time of high gas prices! Can you find Rogers’ products in your supermarkets?
    http://www.rogersfoods.com/

  • I’m sure you’re right the reporter had a different agenda but a little recognition would seem to have been in order. At any rate it’s a trill.
    Wonder if the rye is discontinued because it goes rancid faster than other flours?

  • ejm

    I haven’t seen Rogers products here, MrsBrown. There are other western Canadian companies that aren’t here as well. Rats, it sounds promising.

    I keep hearing that rye flour goes rancid faster, Tanna, but I haven’t ever had any problem with our rye flour going off (maybe I’m insensitive to the smell of rancid flour). I’m just at the end of the 2.5kg bag of rye flour I bought last year. I have enough to make one more loaf of multigrain. WHAT am I going to do???

    Is it possible that all the rye is being used for distilling because of the increasing numbers of people who need to drown their sorrows that they can no longer afford to keep up credit card payments from filling their honking big SUVs when the fuel prices skyrocketed last week?

    -Elizabeth

  • Visit to my local mill lat week had me take a deep breath… wow those prices have gone up real fast!!
    Fun to see you (mis?) quoted and have your pic shown! One very cool baker!!

  • Congrats on your “15 minutes of fame” as they say. Too bad they misquoted or left the important issues out :D