Caricature of Jack Bezian done by David Hudnut for Jack's upcoming website. For more of David's work go to www.hudnutart.com
Friday, August 3, 2007
Do you know this man?
Caricature of Jack Bezian done by David Hudnut for Jack's upcoming website. For more of David's work go to www.hudnutart.com
Tuesday, July 3, 2007
Press Release from Weston A. Price Santa Monica
Date: Monday, 9 July, 7 pm to about 8:30
Title: Traditional Sourdough Breads
Speaker: Jack Bezian, Owner, Bezian Bakery
If you visit the Farmer's Market on Wednesday in Santa Monica, or Sunday in Hollywood, you've seen Bezian Bakery's incredible array of breads and rolls. Now meet the baker! A passionate advocate of traditional, sourdough, whole grain breads, he will discuss the history and value of traditional breadmaking. Freshly baked bread will also be available for you to taste – and the chapter will provide the butter to slather on top!
Meeting will take place in Community Room upstairs at Wild Oats on the corner of Wilshire and 5th Street
Title: Traditional Sourdough Breads
Speaker: Jack Bezian, Owner, Bezian Bakery
If you visit the Farmer's Market on Wednesday in Santa Monica, or Sunday in Hollywood, you've seen Bezian Bakery's incredible array of breads and rolls. Now meet the baker! A passionate advocate of traditional, sourdough, whole grain breads, he will discuss the history and value of traditional breadmaking. Freshly baked bread will also be available for you to taste – and the chapter will provide the butter to slather on top!
Meeting will take place in Community Room upstairs at Wild Oats on the corner of Wilshire and 5th Street
Saturday, June 30, 2007
Price and timechange for Jack's workshop
The date remains the same......
Thursday, July 19.
The time has moved to 7:00-9:00PM
The cost has dropped to:
$20.00 if signed up by July 12.
$25.00 afterwards.
Thursday, July 19.
The time has moved to 7:00-9:00PM
The cost has dropped to:
$20.00 if signed up by July 12.
$25.00 afterwards.
Friday, June 22, 2007
Fermentation for Life - Coming this July
Fermentation for Life
A Fermentation Workshop with Jack Bezian
This is Jack’s first workshop/talk ever in Los Angeles!
Based on comprehensive experimentation and over 40 years of baking experience, Jack will cover the basics of fermentation, how it can enhance your health and ways to make simple beverages. Wild, wooly, informative and inspiring.....you won’t want to miss it.
Thursday evening 6:30-9:30PM
July 19, 2007
OmWorks
5319 Packard St.
Los Angeles, CA 90019
$35.00 if signed up by July 5
$40.00 if signed up between July 6 – July 18
$45.00 walk-in
To register – contact OmWorks at 323 938-1776 or e-mail info@omworks.us.
All checks to be made out to Jack Bezian and either given to him at Farmer’s Market or mailed to OmWorks at 5319 Packard St, Los Angeles, CA 90019. All envelopes must be postmarked by July 5 for $35.00 rate.
Cancellation Policy
Full refund given minus $5.00 processing fee if cancelled by July 12!
No refund if cancelled after this date.
www.omworks.us
A Fermentation Workshop with Jack Bezian
This is Jack’s first workshop/talk ever in Los Angeles!
Based on comprehensive experimentation and over 40 years of baking experience, Jack will cover the basics of fermentation, how it can enhance your health and ways to make simple beverages. Wild, wooly, informative and inspiring.....you won’t want to miss it.
Thursday evening 6:30-9:30PM
July 19, 2007
OmWorks
5319 Packard St.
Los Angeles, CA 90019
$35.00 if signed up by July 5
$40.00 if signed up between July 6 – July 18
$45.00 walk-in
To register – contact OmWorks at 323 938-1776 or e-mail info@omworks.us.
All checks to be made out to Jack Bezian and either given to him at Farmer’s Market or mailed to OmWorks at 5319 Packard St, Los Angeles, CA 90019. All envelopes must be postmarked by July 5 for $35.00 rate.
Cancellation Policy
Full refund given minus $5.00 processing fee if cancelled by July 12!
No refund if cancelled after this date.
www.omworks.us
Thursday, May 31, 2007
Google Groups Hubbub
We are trying this one more time.
Sending out one message to everyone to see if the Google Group reset is working. We only want to notify everyone of new posts. If there are any discussions or questions, please post on the blog and not the GoogleGroup page.
We are not Target or trying to overload and sell with spam. If you knew jack you would know that is not his intent.
Thanks for your patience!
Sending out one message to everyone to see if the Google Group reset is working. We only want to notify everyone of new posts. If there are any discussions or questions, please post on the blog and not the GoogleGroup page.
We are not Target or trying to overload and sell with spam. If you knew jack you would know that is not his intent.
Thanks for your patience!
Sunday, May 27, 2007
Corn Syrup Redux!
I've had quite a few people complain about being allergic to sugar. I don't believe that can happen because there is no life without sugar. That led me to believe that there is something wrong with corn syrup. Corn syrup is used in almost all of our candies, soda, sauces, ketchup, and almost all things that are sweetened. The next time you shop at the grocery store choose some items and look at their labels to verify this.
People who don't have allergies to corn, corn gluten and other corn products may have intolerances to corn syrup. It's not the proteins they are intolerant of, it is the chemicals that are used in the process and the process itself.
You can taste the difference between corn syrup and cane sugar in soda. Sodas that are made over the border in Mexico along with a minority in this country are made with cane sugar. These sodas can be purchased at Trader Joe's (Virgil's Root Beer, Boyland Cherry Soda) and Larchmont Wine and Cheese (Pepsi's and Dr. Pepper's bottled in Mexico). Outside of that all other sodas in this country are made with corn syrup. Taste and compare.
I put some some sourdough culture/starter in a container. With it, I added a little corn syrup and water and stirred the mixture. For 4 days, nothing happened.
On the fifth day, the fermentation began. My feeling was that this happened because the microorganisms learned to adapt to the corn syrup environment and began to eat it violently.
You don't have 4 day fermentation in your body to get to this adaptation. You go to the bathroom at least once a day. (Mutations takes months and years. This is not mutation.)
Microorganisms are what make you absorb nutrition and vitamins. If they cannot eat corn syrup, neither can you. So if it goes to your blood, your body doesn't know what to do with it. You're in trouble and it piles up.
The idea to do this experiment came from listening to Sally Fallon speak about how you cannot digest corn syrup or puffed cereals. The next experiment would be to see how puffed cereals would do with a sourdough mother.
Everybody agrees with me that we need lactobacillus but most people don't know how lactobacillus survives. Their diet needs to be at least 50% sugar-based (sourdough breads, raw cheese, raw kefirs, sauerkrauts, kimchi, fermented fruits, beet kvass) as these sugars are the main source for the feeding of the microflora. If the intestinal villi is damaged, a natural balanced digestive process is skewed. This may lead to severe insulin shock because our bodies begin to absorb too much sugar.
Dr. Ozz from Oprah verifies........ and many other good doctors and nutritionists feel the same.
http://www.oprah.com/health/yourbody/slide/20060501/yourbody_20060501_350_202.jhtml
A lot of people think protein is the primary food. If you don't feed carbs to the microorganisms in small intestines, you are not going to multiply more consumable proteins and fat for your food diet.
Eat smart!
People who don't have allergies to corn, corn gluten and other corn products may have intolerances to corn syrup. It's not the proteins they are intolerant of, it is the chemicals that are used in the process and the process itself.
You can taste the difference between corn syrup and cane sugar in soda. Sodas that are made over the border in Mexico along with a minority in this country are made with cane sugar. These sodas can be purchased at Trader Joe's (Virgil's Root Beer, Boyland Cherry Soda) and Larchmont Wine and Cheese (Pepsi's and Dr. Pepper's bottled in Mexico). Outside of that all other sodas in this country are made with corn syrup. Taste and compare.
I put some some sourdough culture/starter in a container. With it, I added a little corn syrup and water and stirred the mixture. For 4 days, nothing happened.
On the fifth day, the fermentation began. My feeling was that this happened because the microorganisms learned to adapt to the corn syrup environment and began to eat it violently.
You don't have 4 day fermentation in your body to get to this adaptation. You go to the bathroom at least once a day. (Mutations takes months and years. This is not mutation.)
Microorganisms are what make you absorb nutrition and vitamins. If they cannot eat corn syrup, neither can you. So if it goes to your blood, your body doesn't know what to do with it. You're in trouble and it piles up.
The idea to do this experiment came from listening to Sally Fallon speak about how you cannot digest corn syrup or puffed cereals. The next experiment would be to see how puffed cereals would do with a sourdough mother.
Everybody agrees with me that we need lactobacillus but most people don't know how lactobacillus survives. Their diet needs to be at least 50% sugar-based (sourdough breads, raw cheese, raw kefirs, sauerkrauts, kimchi, fermented fruits, beet kvass) as these sugars are the main source for the feeding of the microflora. If the intestinal villi is damaged, a natural balanced digestive process is skewed. This may lead to severe insulin shock because our bodies begin to absorb too much sugar.
Dr. Ozz from Oprah verifies........ and many other good doctors and nutritionists feel the same.
http://www.oprah.com/health/yourbody/slide/20060501/yourbody_20060501_350_202.jhtml
A lot of people think protein is the primary food. If you don't feed carbs to the microorganisms in small intestines, you are not going to multiply more consumable proteins and fat for your food diet.
Eat smart!
Thursday, May 17, 2007
Pillsbury Doughboy Obit
Pillsbury Doughboy Obituary
Veteran Pillsbury spokesman Pop N. Fresh died yesterday of a severe yeast infection. He was 71. Known to friends as Brown-n-Serve, Fresh was an avid gardener and tennis player. Fresh was buried in one of the largest funeral ceremonies in recent years. Dozens of celebrities turned out including Mrs. Butterworth, the California Raisins, Hungry Jack, Aunt Jemima, Betty Crocker, the Hostess Twinkies, and Skippy. The grave side was piled high with flours as longtime friend Aunt Jemima delivered the eulogy, describing Fresh as a man who "never knew how much he was kneaded." Fresh rose quickly in show business, but his later life was filled with many turnovers. He was not considered a very smart cookie, wasting much of his dough on half-baked schemes--conned by those who buttered him up. Still, even as a crusty old man, he was a roll model for millions. Fresh is survived by his second wife. They have two children and another bun in the oven. The funeral was held at 3:50 for about 20 minutes.
Veteran Pillsbury spokesman Pop N. Fresh died yesterday of a severe yeast infection. He was 71. Known to friends as Brown-n-Serve, Fresh was an avid gardener and tennis player. Fresh was buried in one of the largest funeral ceremonies in recent years. Dozens of celebrities turned out including Mrs. Butterworth, the California Raisins, Hungry Jack, Aunt Jemima, Betty Crocker, the Hostess Twinkies, and Skippy. The grave side was piled high with flours as longtime friend Aunt Jemima delivered the eulogy, describing Fresh as a man who "never knew how much he was kneaded." Fresh rose quickly in show business, but his later life was filled with many turnovers. He was not considered a very smart cookie, wasting much of his dough on half-baked schemes--conned by those who buttered him up. Still, even as a crusty old man, he was a roll model for millions. Fresh is survived by his second wife. They have two children and another bun in the oven. The funeral was held at 3:50 for about 20 minutes.
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