No. 019 | October 2024

DRAX ISSUE 19

OCTOBER 2024

THE BAKERY ISSUE FEATURING BREAD STORY BY YANN LEDOUX

EXCLUSIVE STORY WITH YANN LEDOUX

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SALMON HARVEST BOWL

The Italian Slow Beauty Brand

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DRAX CONTENTS

ISSUE 18

SEPTEMBER 2024

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FROM THE EDITOR

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FOUNDER HIGHLIGHT

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BUSINESSES

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Burr Hall Farm + Drax Markets

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The Wellness TeaFecta

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Drax Productions

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Andy Warhol: A Drax Fine Art-icle

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William J. von Liebig Foundation

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Climate Week and Suzanne von Liebig Institute

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SALMON HARVEST BOWL 03

Drax Productions

Empowering Artists and Inspiring Audiences

FROM THE EDITOR Beyond survival, bread is an art form perfected by dedicated craftsmen. It is in this artistry that we find Yann's work and the birth of Bread Story. His dedication to authentic French breadmaking techniques elevates this simple food to something extraordinary, evident in its presence at most Michelin-starred restaurants in New York City.

Yann's bread is a testament to patience, love, and skill. Each loaf tells a story—of ancient traditions, the meditation of kneading, and the transformation that occurs as the dough rises. In his hands, bread becomes a celebration of craft.

As we highlight Bread Story in this month's issue, we're reminded that bread connects us to something more significant. It invites us into a shared experience, bridging the past and future, cultures and people.

There is something profoundly humbling, almost sacred, about the presence of bread at the table.

This unassuming, simple, incredibly delicious product of flour, water, and yeast carries the weight of history, having withstood wars and witnessed the rise and fall of empires, quiet family moments, and grand celebrations. For thousands of years, bread has been a cornerstone of human existence, transcending cultures, geographies, and social classes.

Whether feasting in abundance or scraping by with little, bread has nourished both body and spirit at every kind of table. It has often acted as an entire meal in and of itself, enjoyed with milk or wine. More than just food, bread is a thread that ties us together —a constant in the ebb and flow of life. Bread has been a symbol of hope in famine, peace when shared among neighbors, and community when broken with others. Can you think of another food more universal and beautiful?

At its core, Bread Story’s mission is about food bringing us together, teaching us about ourselves, and connecting us to memories, people, stories, and moments that, in our time, often seem lost and hard to find, all through delicious, authentic French goods.

So here's to the bread that nourishes our bodies and the stories that nourish our souls.

Until next month!

With love and light,

Eleonora Fogg EDITOR-IN-CHIEF eleonora@svvl.net

Publisher Michael Ennis

Editor-In-Chief Featured Writer

Eleonora Fogg

Julia Healey

Drax Digest is published monthly by Drax Publishing, LLC. Don’t hesitate to contact us with your ideas for future issues at eleonora@svvl.net!

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MARK TULLY Photography

NYC native photographer with over 27 years of experience in fashion, video, and still life. mark@marktully.com | 646.334.7379

FOUNDER HIGHLIGHT with Yann Ledoux of Bread Story Yann’s story begins in a small town in France, where his passion for baking was ignited early.

His mother, a cook for children at a local school, would often take Yann and his brother to the baker and butcher to gather fresh ingredients.

Unbeknownst to him, these early experiences planted the seeds of a lifelong love for the culinary arts.

As holidays like Christmas and Easter rolled around, Yann found himself helping out the local baker and butcher. At just twelve years old, he was already immersing himself in food.

In France, students at 14 have a significant choice: continue to academic college or pursue a craft. While his teacher had found an excellent academic institution for him, Yann felt a pull toward the art of baking. Against the advice of others who told him he would regret it, he enrolled in a baking school—a decision that he has never looked back on.

Unlike traditional schools, French craft schools focused on practicing and mastering the trade, and Yann fully embraced that philosophy. His passion for baking drove him to spend six years in school, honing his skills. Eventually, his journey led him to Paris, where the world of baking would expand before him. In the bustling city streets, Yann began to truly appreciate the importance of patience and the value of slowing down. Having grown up in the countryside, where hard work was necessary—whether chopping firewood or tending the garden—Yann was used to a fast pace. But in Paris, he learned that good things take time, especially in baking.

Yann’s first real job outside of school was under a chef in Paris who believed in him. This trust allowed Yann to grow rapidly, and within six months, he had become the head baker. From there, his journey became one of teaching and leading. He traveled throughout the city, ensuring quality control and teaching other bakers who lacked the expertise he had gained. Working harder on his skills, Yann found that each new challenge brought him closer to mastering his craft.

It was during this time that Yann learned from a MOF (Meilleur Ouvrier de France), a highly respected title for French craftsmen, who imparted

imparted the value of patience in baking. This lesson became a cornerstone of Yann’s philosophy, both in his work and in his teaching.

As his reputation grew, so did the opportunities.

Yann began traveling beyond France, sharing his expertise with bakers in cities around the world, from Dubai to New York. In each place, he found that the language of baking transcended words.

As long as his students could follow the recipe and understand the basics, they could learn to bake. Yann’s teaching style is deeply hands-on— literally. He guides his students through every movement, allowing them to feel the dough and understand the process with their hands.

When he arrived in the United States, Yann was struck by the industrialized nature of baking.

There was little human contact with the product, and he saw a need to bring back the craft of artisanal baking. From country to country, company to company, Yann realized that bread had the power to bring people together. This was more than a job to him; it was a way of life. And through teaching others, he became part of their journey, part of their story.

Bread Story is more than a place to buy bread; it’s a community hub where staff and customers alike are treated like family. Yann believes in creating an environment that is filled with joy and excitement. “We spend more time there than at home,” he says, “so it has to feel like a second family.” This sense of belonging and togetherness is at the heart of BreadStory’s mission.

Yann’s love for his craft extends beyond his own bakery. He takes pride in knowing that his products elevate dishes of high-end chefs. His bread has even graced the tables of prestigious events, like a James Beard Foundation dinner. For that occasion, Yann created a rustic loaf made from smoked flour, showcasing his ability to innovate while staying true to his roots.

From his humble beginnings in a small French kitchen to becoming a master baker and teacher, Yann’s story is one of growth, passion, and the belief in the power of community. Bread Story is more than just a business—it’s the culmination of a lifetime spent perfecting a craft and sharing it with the world.

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BUSINESSES BURR HALL FARM + DRAX MARKETS In just a few weeks, the trees surrounding Burr Hall Farm will begin to shed their leaves as they turn to red, yellow, then brown. Sweater weather will quietly introduce itself as raindrops eventually turn to snowflakes. The hens will halt their egg production, and the goats will grow their cashmere coat as the farm’s busiest season comes to a close.

The season isn’t quite over yet, though; Burr Hall Farm will be harvesting their brussel sprouts, kale, parsley, onions, and peppers throughout October, the last harvest until 2025. Another harvest of honey is due in the coming weeks, making this the most fruitful year for the farm by a landslide.

Did you know that the farm’s honey has recently been amongst the most popular products at the markets? Our dark golden autumn variety has caught the eye of quite a few customers. After sampling both varieties of honey, they are guaranteed to take at least one jar home with them.

Fostering relationships with the local community and sharing the farm’s fruits of labor has been such a joy throughout the season. Burr Hall Farm’s sun gold, black cherry, sauce, and heirloom tomatoes have been the farm’s top sellers in addition to the dragon lingerie and rattlesnake pole beans.

This month, the farm and Bread Story are looking forward to continuing the East 67th Street market every Saturday, as well as the Muddy Paws Rescue Block Party event on October 5th. Before we know it, the holiday markets will be right around the corner.

Employee of the Month Our farmer’s markets, beautiful honey jars, and many other daily operations at the Drax Group wouldn’t be possible without our resourceful Sourcing Manager, Csaba Mako! Part of our Florida team, Csaba, has been working for Mrs. for almost twenty years and has seen Drax evolve from its infancy. We miss him here in our New York office!

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Denisa’s Desserts B Y

D E N I S A

B A T I S T A

Top: Photo of the brewed Vitality Tea served at Wellness+ Studio Left: Photo of the TeaFecta

The TEA-Fecta Health is more than just running on a treadmill and lifting heavy weights. Wellness+ Studio focuses on the many facets of what it means to be “healthy.” The word wellness is defined as “the act of practicing healthy habits daily to attain better physical and mental health outcomes so that instead of just surviving, you're thriving,” that is precisely what Wellness+ Studio is all about.

They excel in guiding others in their fitness and wellness journey by offering personal training, massages, recovery sessions, yoga, and more. They even provide a luxurioussmelling perfume and a fan favorite, TeaFecta.

Crafted by Eleonora Fogg, the TeaFecta is a set of three herbal tea blends: Vitality, Energy, and Serenity. Vitality, a mix of rose, rose

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rose hips, hibiscus, and oat straw, rejuvenates and uplifts. Pairing this tea with orange slices reinforces the fresh feeling you’ll gain after a cup. Energy is made of spearmint, rosemary, and rosehip and is perfect for a slow morning pick-me-up or for getting the most out of your workout. Pairing this mix with star anise will amplify the invigorating flavors and help get you through the day. It’s no secret that we all live in a fastpaced and demanding world, which is why Serenity is essential to mellowing out after a long day. A combination of lavender, oat straw, and chamomile paired with Burr Hall Farm’s honey is a hug in a cup, relaxing the mind and spirit. Give the TeaFecta a try next time you stop by for a session or purchase a kit as a gift; it's the perfect addition to your wellness routine.

DRAX’S DREADFUL & OPERATIC DEVELOPMENTS Thrones, for eight seasons, are teaming up again for a new horror movie, The Dreadful.

The Dreadful, starring Game of Thrones stars Sophie Turner and Kit Harington, is officially in the works!

Turner mentioned the project as her next film in interviews with The Times, where she claimed that she had recommended Kit for his role.

The Gothic horror film will see Turner play Anne, a solitary outsider who lives with her mother-in-law on the fringes of society during the War of the Roses (which served as a primary inspiration for George R.R. Martin while writing the Song of Ice and Fire series on which Game of Thrones is based).

Harington’s character is described as “a man from their past” in the movie’s brief logline.”

Here is an excerpt of an article from Entertainment Weekly on the project: “Sophie Turner and Kit Harington, who played halfsiblings Sansa Stark and Jon Snow on Game of nskns, are teaming up again for a new horror movie, The Dreadful.

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ANDY WARHOL THE MAN THE ARTIST THE LEGEND A Drax Fine Art-icle

Considered one of the most influential artists of the late 20th century, Andy Warhol was a leading figure in the Pop Art Movement during the late 1950s. Warhol was a visual artist who had the ability to elevate ordinary objects to high art status. He transformed how people view and classify valuable art, giving high art status a new meaning. You may recognize a few of his many iconic works, like “Campbell’s Soup Cans” (1962), “Empire” (1964), and “Chelsea Girls” (1966). Bold colors and imagery inspired by mass culture are what make Pop Art so unique. Comic books and advertisements have been known to use this art style because it catches people’s attention and can excite, energize, and uplift people’s moods. In the late 1950s, the Pop Art Movement showcased a style unlike any other at the time. Andy Warhol was a leading influence in this development as he challenged traditional boundaries and brought the trend to widespread attention. In addition, Warhol used Pop Art to disarm the belief that all successful artists are profound, intelligent, and gifted. It was meant to show how easily impressed society was with artwork that lacked meaning and depth. Pop Art proved that even the most shallow artists could rise to fame, even when their artwork is considered superficial and contradicts the collective understanding of “high art status.”

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William J. von Liebig Foundation

APPLICATIONS

NOW OPEN! We are now accepting submissions for the prestigious $25k von Liebig Prize for animal welfare!

Presented annually by the esteemed William J von Liebig Foundation, this $25,000 grant celebrates the unsung heroes who make a tangible impact on the lives of our furry companions. The foundation eagerly seeks out individuals who have gone above and beyond to provide care and support to mistreated companion animals. From inspiring grassroots initiatives to groundbreaking visionary projects, the Prize seeks to honor those whose dedication to animal well-being knows no bounds.

Nominations for this illustrious award are open to all - self-nominations and those submitted by animal welfare advocates are warmly welcomed. Each nomination requires a one-page letter that encapsulates the nominee's outstanding work, mission, and the tangible impact they have made in the field. Self-nominees are invited to showcase their dedication by submitting noteworthy projects and at least three character attestations, embodying their unwavering commitment to the cause.

With Past Winners From The Following Non-Profits

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With past winners from incredible organizations, we are ready to welcome the next recipient!

Eager to be part of this transformative journey? Join us in celebrating those devoted to creating a brighter future for our beloved furry friends. Through the von Liebig Prize, we aim to foster a community of compassion and advocacy, all while shining a muchdeserved light on the everyday heroes making a difference.

Reflections from NYC Climate Week 2024: Oceans, Optimism, and Opportunity NYC Climate Week 2024, themed It’s Time, was nothing short of inspiring, as it brought together a global community of changemakers united by one vision: a sustainable and thriving future for our planet. The week was filled with renewed hope and purpose as innovators, activists, scientists, and leaders showcased their latest initiatives to combat the climate crisis. A central theme that emerged was the urgent need to protect and restore our oceans—the lifeblood of our planet that influences weather patterns provides food and livelihoods, and absorbs a significant portion of carbon emissions.

For the SvL Institute, Climate Week 2024 was more than an event—it was a journey of discovery and connection. We were inspired by the diverse strategies and solutions being implemented worldwide and gained valuable insights into the areas where we could make the most significant impact. Our focus now is to determine where we can leverage our resources and expertise to support the most promising initiatives and amplify our collective impact. We believe that with strategic partnerships, a clear vision, and unwavering determination, we can help drive meaningful change for our planet’s future.

It was especially heartening to see that oceans were at the forefront of this year’s discussions. We learned about groundbreaking projects aimed at regenerating coral reefs, reducing plastic waste, and supporting coastal communities in adapting to the rapidly changing climate. These efforts remind us that while the challenges are immense, so are the ingenuity and passion of those dedicated to preserving our planet’s blue lungs.

This week has shown us that hope is not just a sentiment but a driving force. It is the fuel that powers innovation, collaboration, and relentless effort in the face of adversity.

Together, we have the opportunity to turn this hope into tangible actions that will shape a brighter, more sustainable world for generations to come. Let’s keep moving forward with urgency, optimism, and the unwavering belief that we can—and will—make a difference.

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“JEWELRY, THOUGH MORE PERSONAL THAN PAINTINGS, SHOULD BE TREATED AS GREAT WORKS OF ART, WHICH THEY SURELY ARE."

~ David Webb

Kingdom Collection Giraffe bangle, emeralds, diamonds, enamel, 18K gold, and platinum.

Zai Floral N E W

Y O R K

zaifloral.com

Recipe by Christopher Varroux-Renaud Makes 4 Servings

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Salmon Harvest Bowl

Ingredients: 2 bunches kale well-washed and finely sliced 1 butternut squash, peeled and cubed Seeds from one fresh pomegranate 1 cup of toasted pumpkin seeds 1 cup of feta cheese 1.5 cups cooked quinoa 4 portions of salmon, skin on 1/3 cup apple cider vinegar 1/4 cup maple syrup 2 TB of Dijon mustard 1 cup of extra virgin olive oil Flaky salt and pepper, to taste

Directions: 1. Make the dressing by adding vinegar, flaky salt, maple syrup, and mustard to a mixing bowl. Add the olive oil while whipping until thoroughly mixed.

2. Heat the oven to 375°F. Lay the butternut squash cubes on a sheet tray and season them with olive oil, salt, and pepper. Bake for 20 minutes until tender. Set aside.

3. To cook the salmon, heat a skillet or grill to mediumhigh heat. Season each portion of salmon generously with some salt and pepper. Cook the salmon skin side down for about 6 minutes. Flip the portions for another two minutes. Set aside.

4. In a mixing bowl, massage the kale thoroughly with the dressing. Plate it and sprinkle some cooked quinoa, baked butternut squash, pomegranate seeds, pumpkin seeds, and feta, crumbled on top.

5. Finally, add the pieces of baked salmon on top and drizzle with some extra dressing.

6. Enjoy :)

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