Chase's 308J Blog Writting: Local Sustainability: Village Bakery

Village Bakery: Local Sustainability

Chase Wells

English 308

Dr. Rouzie

Before this project, I paid little attention to local sustainability and to the people, places, and efforts it took to maintain a strong community. I had always been the type of person to run through a “drive thru” when I was in a hurry and hungry or go to an Applebee’s when I wanted to go to a sit down restaurant, which I think is normal when compared to our society. However, when asked to interview Bob O’Neil and Christine Hughes of the Village Bakery located in Athens, Ohio, I soon realized my choices of food not only affect me, but the people in my community. Bob and Christine showed me that by eating healthier and locally, I can only help myself, the people around my community, and even the small farmers from all over the world.

As one steps into the Village Bakery, the first thing they see it the mission statement of Bob and Christine. It reads, “Our goal is to sustain our community and provide exceptional dining by using local organic ingredients. We serve delicious fair trade organic coffee and bake with organic dairy, flour and sugar. Besides a unique variety of freshly baked hand crafted loaves, we offer flaky quiches, both sweet and savory pastries, breakfast pizza and tasty soups, salads and sandwiches for lunch. We create delicious cookies, brownies, tarts and cakes for dessert.” Bob and Christine stated that they want people to be familiar with local foods because they are healthier and you know where they come from. Local foods are ethically made and they allow for one to make a greater connection with the community they live in. Additionally, Bob and Christine said the Village Bakery provides uniqueness to the city of Athens. They asked the question, “How can one distinguish between cities if all they ever have is a McDonald’s and an Applebee’s?” They want Athens to be known for their great food and local farmers and not their chain restaurants.

The Village Bakery advocates for the idea/culture of “slow food.” For Bob and Christine, slow food is a reaction against fast food and the ideas behind it. For one, slow food does not promote corn fed cattle and large slaughter houses. It supports ethically grown food that provides diversity. In this case, being diverse means a decrease in the chance of disease spoiling an entire food source. In European countries, slow food is a culture, not just an idea. Families actually grow their own produce and take the time as a family to eat it. Unfortunately right now for the U.S., it is just an idea. However, thanks to the efforts of Bob and Christine, Athens, Ohio and the surrounding communities are producing a variety of local foods from local farmers and increasing the awareness of slow food.

When researching the Village Bakery before the interview, I found that Bob and Christine were very water conscious. Water conscious is the idea of providing water through the means of a tap instead of a bottle. This cuts down on the chances of the water being polluted and contaminated. The idea of water conscious allows the customer to ensure that their water is healthy while at the same time protecting our valuable water resources. They provide their customers with complimentary water from their tap to ensure the well being of their consumers.

When asked about the relationship Bob and Christine share with local farmers, they both stated passionately that the Village Bakery survives off the local farmers and the local farmers survive off the Village Bakery. Furthermore, they believe in Fair Trade. Products such as sugar, coffee, and chocolate have to be imported from all over the world from such countries as Paraguay. To ensure that those local farmers from all over the world are getting the proper compensation for their work, the Village Bakery only buys Fair Trade products.

One of the last few questions asked was whether or not the Village Bakery has plans on expansion. Christine and Bob simply replied, “We want there to be an expansion on the idea of the Village Bakery, not on the building itself.” They both stated that through their trials and tribulations in order to make the Village Bakery a success, they have learned enough to share their input with anybody that is interested in opening up their own “village bakery.” The only expanding Bob and Christine want to do it to be able to grow more of their own lettuce instead of sometimes having to buy from Kroger.

To end the interview, Bob and Christine both consider themselves business people and more importantly activist. They both stated, “The Village Bakery is self-sufficient through the variety of local foods we sell to the surrounding communities, which means we do run a business.” They are passionate about their work and are eager to share that passion with anyone who is interested. Christine said that she has heard Bob state numerous of times, “We don’t want our audience to feel guilt, we just want them to be more aware and intelligent.” From the interview, I believe this and I know they are adamant about not looking down on the people that don’t buy locally, but rather want to raise awareness to those who have not been around the idea of local foods and what it means to eat locally.

Question Appendix

-What is the mission of the Village Bakery?

-How has the Village Bakery incorporated the idea of “slow food” and how is it influencing the local community?

-Can you elaborate more on the importance of being a “fair trade” business and what satisfaction comes from this?

-I found on the website that the Village Bakery is water conscious in which you do not sell bottled water. -How have your customers reacted to this…are they in favor of being water conscious?

-What inspired the Village Bakery to be passionate about local sustainability and can you site a specific example of a person/farmer that has showed tremendous gratitude for what the Bakery has accomplished

-What is your biggest marketing tool in order to inform people of the unique business you run here at the Village Bakery?

-Are there any plans for expansion in the future to incorporate more local foods to help out even more farmers?

-Has the Village Bakery noticed any financial/environmental impacts due to the suffering economy?

-What product/produce do you feel has the most sales and why do you think this is?

-What is the furthest imported product the Village Bakery sells and how did you come into contact?

-Which product/produce is the hardest to come by and why is this?

Sources

-Hughes, Christine. Personal Interview. 25. February. 2009

-O’Neil, Bob. Personal Interview. 25. February. 2009

-Athens Farmers Market. 23. February. 2009.

http://www.athensfarmersmarket.org/

-Della Zona and Village Bakery. 22. February. 2009.