No. 001 | March 2023

ISSUE 01

MARCH 2023

DRAX DIGEST A MONTHLY NEWSLETTER FOR THE DRAX COMMUNITY

"Mrs." the book to launch on April 1st, 2023, accompanied by a beautiful party to celebrate Mrs.'s 93rd birthday.

Michael Ennis | Publisher

DRAX PUBLISHING

Eleonora Fogg | Editor

DRAX

Intro

Table of Contents Don't hesitate to get in touch with us with ideas for future issues!

Eleonora Fogg | eleonora@svvl.net

Monthly Business Profile:

02

Bread Story Interview with Yann Ledoux Wellness+ Studio Feature

03 04

DRAX News New Employee Profile Burr Hall Farm William J. von Liebig Foundation Shows to See This Month Recipe of the Month

05

DRAX

Monthly Business Highlight

264 1st Avenue, New York, New York 10009 Weekdays 7 am - 7 pm Weekends 8 am - 7 pm

With bread that highlights the dishes of 3-star Michelin chefs, brings smiles to children's faces, and has become an irreplaceable presence at the table for every meal, BreadStory aims to please and serve its community with deliciously authentic French bakery staples and unique creations. Thanks to Mrs. von Liebig, master baker Yann Ledoux opened BreadStory in 2021, providing products made with patience, dedication, love, and high-quality local ingredients.

From croissants, baguettes, sourdough, brioche, and cheesy creations to flan, madeleines, macarons, cookies, chocolate fondant, and coffee, not to mention the one-of-a-kind seasonal delicacies and unique bread stories, come on down to Stuytown to treat yourself to something special! Whether you are a sweet tooth, savory connoisseur, bread lover, reader, health guru, or caffeine addict, there is a little something for everyone at BreadStory.

Interview Bread Story's

Yann Ledoux Q: What made you start baking?

A: “My mom used to work as a cook for kids (pre-k to 4th grade), and for two years, she'd take my brother and me to the local baker and butcher every day to get meat and bread. My brother and I would spend hours in the kitchen while she cooked, waiting for the school to open.

This led me to spend my holidays off from school at the bakers or butchers to help them when I was twelve. I'd bounce back and forth between the two.

In France, you get a degree at fourteen, and then you get to move on to college.

But instead of going to a local college my teacher chose for me, I decided to go to baking school, a decision they all said I'd regret.”

“And do you? Regret it?”

“No. Absolutely not.” Yann said, smiling.

Q: What do you love most about being a baker and a teacher?

A: "I've had the privilege to teach a wide variety of people, including people that have never baked before to those who don't speak the same language.

As a teacher, you become a part of their lives, part of their journey, part of their story.

Anyone can be a part of our story — or change it."

WELLNESS+ Come to 980 Madison Avenue to see the newly opened Wellness+ Studio! Sign up for your complimentary assessment with Founder and Director Eva Peña to start cultivating your best self.

Wellness+ Studio 980 Madison Avenue Suite 203 New York, New York 10075

Burr Hall Farm Things are happening at Burr Hall Farm! This month, we are welcoming 45 new beehives. That's more than a million bees! After that, more goats and chickens too.

William J. von Liebig Foundation The Foundation is in the midst of developing a new social media strategy to increase awareness of the von Liebig prize. What would you like to see from us on Instagram?

DRAX Productions

Employee Profile A warm welcome to Germán Batista!

Germán, our new chauffeur and household manager's assistant, has joined the DRAX team after selling his food truck to a man providing meals for the homeless. Germán's warm spirit, hard work, thoughtfulness, and dedication, reflect the values of the DRAX community.

DRAX News

Want to see something unforgettable this month in N.Y.C.?

Take a look at these shows as recommended by General Manager Daniel Biaggi!

NORMA | Metropolitan Opera 3/4, 3/8, 3/11, 3/17, 3/22, 3/25 NY Philharmonic | David Geffen Hall 3/9, 3/10, 3/11, 3/12 PARADE | Bernard B. Jacobs Theater Previews 3/1; opens 3/16; shows daily exc. Monday LOVE, STORM | 54 Below 3/19,/ 3/21, 3/22

by Chef Christopher Varroux

Key Lime Pie Ingredients

Directions

FOR THE CRUST:

1. Heat the oven to 350°. In a food processor,

1 (11-ounce) box vanilla wafers

combine vanilla wafers and sugar, pulse

2 TB granulated sugar

until they become fine crumbs. Add butter

8 TB (115 grams) unsalted butter, melted

and process until moist. Transfer to a cake pan and press it down into an even layer.

Bake until fragrant, about 15 minutes.

FOR THE FILLING 1 3/4 (42 milliliters) condensed milk 5 eggs yolks 3/4 cup (180 milliliters) key lime or lime juice 1 TB lime zest

2. In a medium bowl, whisk condensed milk, egg yolks, lime juice and zest. Pour filling over crust and bake until set, about 15 minutes.

3. Transfer to a baking rack and cool completely. Then cover and refrigerate for at least 4 hours.

FOR THE TOPPING 1 cup (240 milliliters) cold heavy cream 1 TB confectioners' sugar

SERVINGS: 8

4. Just before serving, whip heavy cream and confectioner's sugar until soft peaks form and spread over the filling. Slice and enjoy!

PREP TIME: 15 MIN

COOKING TIME: 30 MIN (+4 HOURS)