This is behavior from 5 years ago, and finally settled with fines and banks hoping the regulators (at least in the European Union) will "go away". That's why all this might sound familiar to anyone who follows trading in currencies on Foreign Exchanges .... Listen up > there's always more to the story
Published on May 16, 2019
Views: 225 at time of upload to this blog
May.16 -- Citigroup Inc., Royal Bank of Scotland Group Plc and JPMorgan Chase & Co. are among five banks that agreed to pay European Union fines of about 1.07 billion euros ($1.2 billion) for colluding on foreign-exchange trading strategies. Aoife White reports from Brussels on "Bloomberg Surveillance."
Proof Bread used to be located in Downtown Chandler at Market Square a few years ago. Sometimes their products were sold at Farmers Markets in Gilbert and sometimes here in Downtown Mesa for a while. At some time later, one of the people behind the table selling the breads told your MesaZona blogger they were now baking in two shifts as a home industry in a garage "near Pioneer Park". Whether true or not, one thing is clear to someone who's been in the food-hospitality-public relations industry for years in a different place and time that the proof is in that the company makes really good handmade artisan bread - some of the best. It's hard to consent to pay $5.00 for a baguette, but that's the asking price and I say yes. It was very nice talking with one of the owners and her mother during the third Saturday when the company was selling its products in Pioneer Park.
Why? Because it's hard work (some bakers work all night dusted with flour), it's a premium product, and they use local souces. Proof Breads Sour Dough Starter is a living organism and has be fed and nurtured all the time Furthermorethe stories told me are true, as you can see reading more . . . Shall we call it Phase 3? Let's catch up with this story from Phoenix New Times almost two years ago
"Over the summer, baking wizard Jared Allen sold his brand, Proof Bread. Proof had a hard-won reputation for excellence. Allen crafted bread by way of laborious, old-school techniques such as natural leavening and long fermentations. Proof was bread the hard way. Following news of the sale, repeat Proof customers worried how quality would fare under new non-Allen ownership. Well, new owners Jonathan Przybyl and Amanda Abou-Eid are doing Allen proud. . . The husband-and-wife team — themselves longtime Proof customers — have continued to adhere to ancient bread-making traditions. Following the sale, Przybyl spent four weeks at Allen's side. He observed. He baked. He learned bread the hard way.
Proof 2.0 isn't all that different from its original incarnation. The new owners embrace the hard way, use Allen's starter, and still bake in a chaotic garage. On a recent morning, flour hung in sunbeams coming into Proof's garage in Mesa. Przybyl was busy moving from refrigerator to dough to oven, all while overseeing the workings of two other bakers. One was bagging sliced loaves. Another was baking vegan burger buns, putting ciabatta on cooling racks, and shaping a duffel-bag-size mass of dough into raisin-walnut loaf portions. The portions would proof in baskets before baking.
There will be a few different Proof baked goods available at farmers markets. Sourdough. Chocolate croissants. Proof sells at the Phoenix Public Market, Gilbert Farmers Market, and at Agritopia on Wednesday nights. New as of Proof 2.0, the bakery distributes to three retail locations: Tempe Farmers Market, Mezona, and The Uprooted Kitchen.
Proof will be selling 20-plus baked goods at each of these groceries. When you consider that sourdough's journey from starter to dough to rising to forming to proofing to baking lasts 30 hours, and when you consider that sourdough is just one baked good Proof offers, it's clear that putting out 20-plus old-school products will take a lot of time and coordination.
The garage operation is controlled chaos. The three bakers are busy, ovens hum, new dough is being shoved into the world at a rapid rate, and burnished loaves deck the cooling racks.
Proof's new owners are in the market for a brick-and-mortar spot (beyond a garage, that is). "We are exploring options for a place to call home, whether for retail or production," Pzrybyl says. It will be interesting to see how, given the slow, hard nature of good bread, Proof 2.0 will continue to grow.
_________________________________________________________________________________ Here's a recent 2-minute upload after such a long post with so much information
Proof is an artisan sourdough bakery in the Phoenix Metro area. We are known for our Sourdough loaf, and sourdough pain au chocolat. Find us at local farmers markets.
Know Your Baker
Proof Bread is a modern throwback to a way of life that values small-scale craftsmanship, local community, and creativity.
Baking is Our Craft.
Proof consists of a small group of passionate bakers. We work in our garage in Mesa, Arizona (thanks to cottage laws) which has been converted into a micro bakery.
Everything you buy from us is made by hand with no short cuts.
Most of our products are leavened only with our own sourdough starter named "Harriet" by Proof's original owner, Jared Allen.
Jared started Proof in 2014. His dedication and skill led to loyal local following and much recognition including being a finalist in Martha Stewart's "American Made".
Jonathan Przybyl and Amanda Abou-Eid were avid regulars of Proof pursuing corporate careers when they suddenly learned that Jared was moving out of state. Just a few days later they decided to keep Proof going, and showed up to Jared's garage to learn the craft.
Local Grains
We have a relationship with our local stone mill. This age old process does not heat up flour like a roller mill, thus preserving nutrients and eliminating the need for later "enriching". Arizona is home to fine grains like Red Fife, White Sonora, and Durum. Our most important ingredient is sourced locally, and milled with passion at Hayden Flour Mills
80% from NE Madagascar It's the Go-To-Flavor the world over . . . How nice to get a transcript with the streaming vid!
Published on May 15, 2019
In recent years, natural vanilla has sometimes been more expensive than silver by weight. Vanilla farmers in Madagascar are cashing in—but violence, theft and volatile markets are threatening their prospects. Read more here: https://econ.st/2W5qwNB Click here to subscribe to The Economist on YouTube: https://econ.st/2xvTKdy From ice cream to cakes and even perfume, vanilla is the go-to flavour the world over. In recent years the price of natural vanilla has shot up. At one point it was more expensive than silver by weight. 80% of the world’s vanilla is grown in the perfectly suited climate of the north-east region of Madagascar. It’s the country’s primary export crop. For the farmers, like Beni Odon, life is far sweeter when the vanilla price is high. In 2014 vanilla was $80 a kilo. Three years later it was $600. Today it’s around $500. The price rise is due in part to global demand. The trend of eating naturally means that food companies have shunned synthetic flavouring in favour of the real deal. Beni and the other farmers are cashing in. But things can change very quickly. Price fluctuations affect producers of agricultural commodities everywhere but vanilla is particularly volatile. In just a few weeks the price can jump, or plummet, by over 20% Liberalisation is one reason for such movements. The Malagasy government once regulated the vanilla industry and its price. But now the price is negotiated at the point of sale which makes for a freer market but a more volatile one. It’s also a tiny industry. A single cyclone can knock out the entire crop within Madagascar. It’s also a difficult and delicate crop to grow. The growers have to contend with another problem. Thieves are targeting the vanilla crops. Some farmers have resorted to harvesting the beans before they’re ripe but this produces a poorer quality vanilla and ultimately pushes down the price. The combination of deteriorating quality and high prices is having an effect. The vanilla price bubble may burst. Big buyers that provide vanilla for the likes of Häagen-Dazs and Ben & Jerry’s are now working directly with farmers in a bid to gain greater control over quality. Other companies have started to look elsewhere for their natural vanilla. Indonesia, Uganda and even the Netherlands are growing the crop. For a century Madagascar has enjoyed a near-monopoly on vanilla. But this industry may be in line for a radical overhaul. For more from Economist Films visit: http://films.economist.com/ Check out The Economist’s full video catalogue: http://econ.st/20IehQk Like The Economist on Facebook: https://www.facebook.com/TheEconomist/ Follow The Economist on Twitter: https://twitter.com/theeconomist Follow us on Instagram: https://www.instagram.com/theeconomist/ Follow us on Medium: https://medium.com/@the_economist
Bravo for Spain! Spain has decided that it doesn't want its frigate sailing with the USS Abraham Lincoln into the Persian Gulf to challenge Iran. . . Change in the initial mission By: Ryan Pickrell https://www.businessinsider.com/us-al...
All Hail to The Chief Highest-Elected Official in The Great State of Arizona: Governor Doug Ducey!! . . . this could have been former Mesa Mayor Scott Smith standing inside The State House if he didn't lose out to the winning candidate who ran a stone-cold campaign coming out on top as the most popular go-getter of public votes cast in-the-contest for power in state and national politics. Ducey is the top-guy to run his political agenda and make appointments to fill open positions. Circumstances now allow him to fill-up the bench.
Bully-Pulpit or not, and whatever Choir the Governor might be speaking to at any given time, sometimes it takes "TheGaggle" - what a group of Arizona Republic staff reporters call themselves - when we already have excellent individuals like Howie Fischer or a team of other award-winning reporters working with Craig Harris. This week on The Gaggle podcast, hosts and national political reporters Yvonne Wingett Sanchez and Ron Hansen talk to state political reporter Maria Polletta about why Governor Doug Ducey's court picks for The Arizona Supreme Court really matter and how his five choices (or more) affect every Arizona resident. They want you to subscribe to The Gaggle on your favorite podcast app, but you can also stream the full episode. Podcast: Gov. Ducey's Arizona Supreme Court choices affect your life
