Go to our Facebook page for announcements and pictures posted after each event.
I am currently in France doing research for the bakery. I am having a wonderful time here in a small medieval village where folks get up every day to work and live. Most of the folks are farmers, entrepreneurs, or work in shops and establishments of various kinds in the village.
The food of the Provence Region is colorful, fresh, and good. Coming here after a whirlwind of activities in Paris was a welcome respite for my hillbilly mind. The Paris tour included a visit to the Louvre Museum where I viewed my favorite painting ever, which is Atala au Tombeau by Anne Louis Girodet.
I first saw the painting in my art book in the ‘90s when I was attending Southeast Community College. I never thought I would stand gazing with wonder at the original in the Louvre. I also got up close and personal with the Mona Lisa and the Winged Victory. As if that were not thrill enough, we visited Notre Dame with all its gargoyles.
I am enjoying going to work in a village bakery each day. The village is about 2,000 people. Producing bread for an entire village is an eye opener.
I am observing and thinking of the community and home I love and ways we can recover what has been lost to us as a culture. We have to find a way to rebuild that has sustainability and is not dependent on outside forces. I am watching here in France to try to see what has kept this culture alive, century after century.
It is amazing that folks live well and the price of food seems much less and the quality of it seems much higher. I have not seen labels with a list of preservatives such as we see on virtually all our foods which are also highly processed. Is that what is making us so sick?
Each day the people of this village where I am today go buy the fresh bread, meat, and produce produced locally. They are friendly and appear to be very healthy and happy.
Could this be where we are missing it? Isn’t the FDA supposed to be protecting us?
When I return home we will be producing some of the foods I have learned about here in the purest most natural ways. Yes, the bread will mold and get hard quicker. No, it won’t last weeks! Should we really expect it to? I think not.
Many thanks to the good volunteers at home for holding down the fort and keeping the home fire burning.
Don’t forget to come and hang out with us at the center when you can. We now have Wifi now so kids and adults are better satisfied not being cut off from their electronic devices. We, also have a playground and a walking track so bring the whole family and visit us.
It’s a hate free zone and you are invited!! Come and linger among friends!!!
Weekly Quote: Forget ideals of milk and honey. Peace is found in the grit of everyday life, in a town that takes in troubled strangers. Margaret Paxson
Schedule of Events:
Oct. 13: Black Sheep Bakery opens 4:30 p.m. Drum Circle at 7 p.m.
Oct. 14: Black Sheep Bakery opens 4:30 p.m. Friday Nite Pickin’ with the Country Troubadors at 7:30 p.m.
Oct. 15: Black Sheep Bakery opens 4:30 p.m.. Open Mic at 7 p.m.
Oct. 18: Senior Fellowship 10 a.m. John Ng’s Martial Arts 5:30 p.m.
Oct. 19: Bakery opens at 4:30 p.m. Friday Nite Pickin’ with Cross Country Bluegrass
Oct. 20: Bakery opens at 4:30 p.m.
Friday Nite Pickin’: Children get in free when accompanied by an adult. Open mic at intermission. Family friendly environment.
Inclement weather policy, check our Facebook page for cancellations. Cancellations will be posted at least two hours before any scheduled events.
For more info on events and catering: (606) 671- 7023, (606) 821-8723.
Hemphill Community Center is located at the old Hemphill Grade School building at 2514 Hwy 317, Jackhorn, KY.
A merry heart doeth good like a medicine: but a broken spirit drieth the bones. Proverbs 17:21-23