PB&J for the Hungry? Can you do this? Yes, you can.

PB&J for the Hungry - probably more info than you want to hear.


Simple approach -
Get a

• loaf (or two) of white bread (*)
• a Jar of Jelly (I used Welch's Grape)
• A Jar of Peanut Butter (I use Skippy's creamy - some of these folks have dental problems, so I stay away from the chunky variety)

On the Day of distribution

• Lay out the bread slices (by pairs) on the counter (I put about 12 pairs out at once - which is pretty close to a loaf)
• Spread the peanut butter (a good healthy amount that your father or brother would appreciate)
• Scoop out some jelly on the other side - again, almost as much as possible (like your brother or father would appreciate - and still be able to eat without a bunch of napkins to clean up)
• Fill as many zip lock (or other) sandwich bags as you need (I am able to place two sandwiches in each bag - why not fill them up?)

Place the sealed bags on a box (like the shape of a produce box from costco or something that is not too tall, but strong enough to carry all your sandwiches).  

At the appointed time, go to your appointed distribution spot.  Start out handing out one bag per person (and don't be offended if they decline your offer) and, if you have extras after making rounds, offer a second bag.

And, take a little time to chat with the folks you are serving.  How are they?  Are they enjoying the weather?  Do they have a roof?  Is their family in town?  

Respond honestly.  When appropriate, ask people if they would like you to pray for them.  Tell them when you will be back (and then keep your word).   I was surprised that some of the guys thought that 'jelly ruined a perfectly good peanut butter sandwich'.  No problem - next time, I brought some straight peanut butter sandwiches - and kept track of them, so I could deliver them to the guys who requested them.  

You will be surprised.  Treat them like God's children - beloved by Him.  

Yeah, you should probably go in teams of at least two persons -just cause.  Go to a place you have scoped out ahead of time - at the time/place you intend to visit when distributing.  Different places have 'meals' at different days of the week/month and the folks seem to 'migrate' as the opportunities arise.  

Details 

(*) - I make bread - so I make the loaves that turn into sandwiches.  They are not 'wonder bread' shaped - but they turn out a little different each time I do it.  Ignoring the cost of heat and labor, the ingredients cost about 45 cents a bag for about 24 bags of two sandwiches each (with each bag weighing about 6-8 ounces).  If you buy fresh bread, you would have to adjust your costs.  

I bake the bread the day before I am going to assemble the sandwiches and place them in a plastic bag overnight, so the crust softens.  I hand slice the loaves - trying to make the bread as thin as possible so it will hold the PB&J and not fall apart.  

Where - Actually, I tag along with some people who have a regularly scheduled 'feed' (two fridays per month) and hand out the bags after the folks have eaten their dinner.  The idea is that the PB&J sandwiches are for when hunger hits - in the night; in the morning; or whenever. 

If I was to try to find a place to do this - I would talk to people who provide services to the homeless and disadvantaged and get advice.  The goal is to serve them - so it's worth a little effort to figure out what that means.

When -  This one is for you:  When can YOU do this?  How often from a time and money standpoint does it work for YOU?  Can you commit for 3-6 months of doing this so that you can be regular and anticipated?  Is there another group where you can 'tag along' and help their 'clientele'?  

Remember, if it doesn't work for you - you won't keep it going - and it won't work in the long run.  

Do you have to do this MY way?

Absolutely not.  In fact, do it YOUR own way.  Do it the best way for the people you are feeding.  Maybe you will find out that PB&J is not what they need.  Maybe you will find that it's best to make your visit in the morning.  Approach this with doing what people need - and you will be doing the right thing.

I understand that I am lucky.  Someone else was gathering these folks - and I tagged along.  Maybe you can do the same  - tag along with another group.

And, if you would like to come see how it works - come see us.  Email me at BreadByDan@gmail.com and we can make arrangements.

I spend about two hours each afternoon on the 'feed days' slicing, spreading and bagging the sandwiches.  If you would like to help with that (in your own kitchen) let me know.

An Option - even Simpler...For You

I figure that it costs me (in out of pocket ingredients) about $12 per week.  Consider contributing $25 to cover the month.  Not deductible - just an investment in some people you will never meet.  If you DO participate with me - I will see what I can do to expand this effort - so someone else is making and distributing PB&J sandwiches to another group of folks in the San Diego area.  Maybe it will be someone who feels their heart tug when they read this post????  Maybe.  

And, don't forget to pray for those folks receiving the sandwiches.  They need so much more than a couple sandwiches twice a month.  We can lift them up a couple times and give them something to look forward to - but there are a lot of days in the month when we aren't there in the park.  

dan

Delivery Charges

Delivery Charges - Why, When and How Much.

Background - Delivery is ONLY available in the UC area - preferably along the Governor Corridor that runs from 805 in the east almost to I-5 in the west.  That's because I don't want to spend  a lot of time delivering - rather making and baking and knowing that my customers are enjoying really fresh bread.  If the bread spends a lot of time in the back of my truck - it is less fresh than I want it to be when it gets to my customers.  And, I can't make more fresh bread while I am out delivering.  Maybe with enough delivery fees, I can hire a delivery driver???  But, even so, the routes would have to be short - so the bread doesn't age out of its prime in the back seat.

Why are there delivery Charges????
Because of the time it takes away from baking.  If you pick up the bread - the interruption is minimal and the delivery charge can be avoided entirely.  If you live on my street, then it's my pleasure and a good neighbor thing to deliver to your doorstep - no charge.

When do Delivery Charges apply?  Such charges apply for each delivery outside of my home street (and adjacent cul-de-sacs).  My 'good exercise' excuse (and discount) doesn't apply when I need to get in the car.  So, if I need to start up my car - there's a charge.  But, that means that delivering to a house near Sprouts is the same charge as delivering it around my block.  At least for now.  We will see how this goes.


And, How much are Delivery Charges?  Delivery Charges are $1 per delivery outside my home street.  Simple enough??  With most orders being a single loaf, this works.

But, you say, each loaf of bread outside of your home street is marked up with a $1 charge.  When I order 3 loaves, I get charged $3 for delivery.  What about that, you say?
Well - the Square system can't handle such detail.  My response - you will be charged the $3 in delivery fees as you order, but you will receive $2 in cash along with your bread.

Making Bread - What's Most Important???

Bread is pretty simple stuff.  There's only looks, feel from the outside, crumb  - texture, taste, holes - and the crust in your mouth.  Or put another way - looks, taste and texture.  So, of these three, what's important - and what is not?

I would propose that looks is the least important for the loaf you are going to eat.  Yet, it is probably looks that makes you choose that same loaf (unless you are able to taste it).

What's most important - I would say taste (including mouth feel).

If there was a fantastic looking loaf - that didn't taste good; or was too chewy or too stiff - who would want it?  It would be like those plastic sushi models that are in some windows.

If you found a loaf that didn't look so good, but tasted fantastic, then you found the diamond in the rough.  Keep it your secret or share it because it is the taste that makes you feel good.

But, if that loaf looks great AND, it tasted fantastic, then that's bread worth eating - even in a world of too many carbs.

Oats n Wheat with fermented steel cut oats

Fig n Fennel Artisan Bread

Black Mission Figs + Fennel Seeds = sweet fig flavor against a slightly licorice background with the crunch of fig seeds.  Crusty on the outside and soft on the inside.

18 oz loaves are just enough to be a treat with coffee or wine (or even beer), but not so much as to get tired of it.

It's a treat.  Of course, fresh bread of most varieties is a treat.  Enjoy.

A new bag of flour

When I get a new bag of flour - I transfer it from the 50# paper bag into several containers.  A couple of these sealable containers hold about 10 pounds each, one holds about 25 pounds and one about 5. I cut the 'identification label' off the bag and tape it the bucket.   I use a big scoop to transfer the flour - but I see the flour and smell it.  I see the consistency.

The flour is the foundation for the breads that will be built on it.  Whether it is the freshly milled rye or wheat berries that add heft deepness to the flour of the rosemary, thyme or dill that gives an altogether different caste to the lightness of the flour or the fig and fennel that provides the sweet/licorice-like contrast or the meatie texture that comes from flax meal and seeds added to the dough.

Then I think of what it will make.  Round crusty loaves for my customers - very soft on the inside and yet crunchy.  Flavorful from the resting time it gets with water and a little yeast, yet mild.  No preservatives, oils or chemicals added - just water, salt and yeast --- and time.

Baked on the stone - steam sprayed to help with the oven spring and crust building flavor.  Removed from the oven at it's finish temperature.  Only twelve approved flavors for sale - but endless opportunities to try.

And, the pizza crust - to hold the flavors that serve as a focal point for a family gathering.  It's a challenge to get that crust finished while also getting the toppings cooked, but not burned.  Subtle and bold flavors all held together with the crust which could be fluffy or crisp or somewhere in between.

And, the PB&J sandwiches for the homeless.  A hundred or more in the month.  Good calories and protein to tide them over  - as they take them where they go from the distribution point.

From a white powder in a brown paper bag on a big box shelf to joy and food and goodness.  Almost anything is a day away.  Smiles and nourishment and flavor and sustenance.   All in that bag - now in my kitchen soon to be in the hands of others.

What if you didn't have to Plan in Advance??? What if you could just say - Yes - I want some???

SameDay
One of my 'tester families' said that people just don't like to plan in advance.  So, to think today (Thursday pm) about ordering bread for delivery on Monday  - well that's just not on their radar.

True?  Is bread an impulse thing?  Certainly, ordering a day or three in advance of cutting it open isn't really an impulse thing - it takes planning.

Dill-Onion Artisan Bread - crispy on the outside and soft on the inside

Ok - what if .....

What if you gave me your email address.  What if I make a couple extra loaves each time I bake to order.  Then, when I have bread, you get an email telling you what kind of bread is ready and a link to the web store item.  If interested follow the link and buy it - first come, first served.

The web store will know the quantity available - and when it's gone, no more orders will be accepted.

If you are in my 'delivery zone', I will deliver it.   If outside - you have to come get it before 7pm.

How is that for almost instant gratification?

But, I cannot email you if I don't have your email address!!   Send it to me.

some details (aka, the fine print):
You will be notified by noon on either Monday or Thursday (the baking days) as to what variety is available.
You are on the email list - until you tell me you want to be removed.
There is no obligation on your part - until you buy (and pay) for a loaf.  Then, your obligation is to pick it up if you are outside of the delivery zone.  But, you are under no obligation to buy anything - any time.  
There are no preservatives in the bread - so please enjoy it soon after you get it (and don't forget to toast some).  
If the bread is delivered to the address you used to order and you are not home, the bread will be placed on your doorstep.  It's yours.
If you are outside of the delivery area, I will give you my address for pickup in an email acknowledging your purchase.
If you are to pick up the bread - and fail to do so by 7pm that night - you have made a gift of the loaf to me.  I can do whatever I deem proper with it.  But, I want you to have it - so please show up.

What Kind of Bread do we eat at My House?

Interesting question - because my house is the center of the experiments.
I eat toast most mornings.  My office is in my home, so I often have a sandwich for lunch.  And, though we rarely have bread with the evening meal, I do often have a piece of toast when the hunger bug hits in the evening.  So, we eat a lot of bread in my house - and I think I eat the most.

But, I want bread that I want to eat.  That said, I don't always have choices.

IF I had a choice, I would ALWAYS choose fresh bread.  I like soft and tasty bread.
I would always choose bread that is good for me - that is soft and tasty.

This morning, we had some Asiago Olive bread from a regional bakery - I think that part of the attraction is that you have to go 40 miles to get it.  It is a couple days old.  It has lots of items on the ingredient list including words I cannot pronounce.  But, it is soft and tasty.

I also have some 6 day old whole wheat bread left over from an experiment.

I was toasting the bread and putting a slice of chicken sausage and microwaved eggs (soft yolk) on top - basically burying the toast literally and flavor wise.

I chose the whole wheat bread for breakfast today - sliced very thin and toasted with butter on it.  With the hot sausage and egg on it, and then sliced into bite sized pieces, I ate it with a fork.  It was nice.

Yesterday, for lunch, I had chicken breast (sliced from a Costco rotisserie chicken) on the Asiago/Olive bread with mayo and a touch of salt.  It was very good.  The wheat bread was a little old for a sandwich, but the loaf bread was great.

My favorite bread is the Rosemary Thyme bread.  It's great for poultry sandwiches, toast with butter or just buttered.  But, it doesn't have any whole wheat in it = and that bothers me a little bit.  "They" say that whole wheat can be added to any recipe - at 20% with no ill effects and often at 40% with no heaviness - and dough conditioners can be added (lecithin, potato flakes, or oil) can be added to 'lighten up' dough made heavy with whole wheat.  Alas - do I want to complicate it?

But, a big part of the attraction of the Rosemary Thyme bread is the softness.  I don't think that a stiffer crumb, though tasty, would be as good.

That said, I am looking forward to some Onion Dill bread that is in fermentation right now.  Similar crumb and crust, but a different taste.  Best uses??  Hmmmm, I am not sure.  It certainly would be good with soups.  I think it would be good with poultry sandwiches.  And, I am sure it would be great just buttered - whether plain or toasted.