bag the baguette?

Agnes Dherbeys || The New York Times || Philippe Levin’s bakery in Paris
the best article recently appeared on The New York Times Blog.  it would seem that the baguette is in trouble.
The average Frenchman these days eats only half a baguette a day compared with almost a whole baguette in 1970 and more than three in 1900. Women, still the main shoppers in most families, eat about a third less than men, and young people almost 30 percent less than a decade ago.
the best part is that the country is mounting a marketing campaign to help restore this food to its rightful place at the french table.  so, while we are all worried about counting calories, eliminating carbs, and restricting our sugar...the french are touting bread as a health food.  seriously.  {remind me again why we don't live in france?}

Bread is described as healthy and useful in avoiding weight gain. “It is rich in vegetal protein and fiber and low in fat; glucides are a source of energy,” the Web site says, using the French word for carbohydrate.  If people on diets want “to avoid giving in to something with fat and sugar, bread is there,” it says. “Its satiating effect allows you to wait for the next meal.”

rich in vegetal protein.  i like that.  and by the way, don't you prefer the european term of "energy" instead of "calories".  i do.  i mean, i NEED energy. especially if it comes from a crusty baguette.  with cheese.  yummy cheese.  and don't even get me started on our lame cheese culture {pun} here in the US.  pasteurization is for suckers.  give me the raw, living stuff.  on a baguette.  with a glass of red.  followed by a petit pain au chocolat.  parfait, no?