Business First’s Terry Boyd filed two stories this week on Bountiful Bread and Calistoga Bakery Café. Despite CBC’s backing of John Schnatter’s dollars, Bountiful Bread’s operators believe their quicker-to-market position will help them out-duel Papa John’s new fancy.

Countless foreheads surely were slapped at Papa John’s headquarters when Fox-41’s report on founder John Schnatter ran yesterday and today. Why? Because Schnatter, also the chain’s board chairman, declared he uses no technology in his office such as computers or the Internet.

Said he’s never even been on the Internet because “I don’t like being bogged down, don’t like wasting my brain power with silly stuff,” Schnatter told WDRB reporter Elizabeth Woolsey. “I don’t like the nonsense of all of that. … I like thinking about big picture stuff … being creative.”

Anyone else aching for Papa John’s PR peeps right now?

It’s one thing for Schnatter to say he doesn’t use technology—all of us know at least a few rich, dreamy Luddites who prove you can get by without it—but to call it silly stuff when it’s played such a crucial role in the success of Papa John’s Pizza is, well, silly. And that’s putting it kindly.

Has he forgotten the importance of computerized POS systems to the chain, or the fact that even its ovens are computerized? And did he fail to remember that Papa John’s is the pizza industry leader in online pizza ordering? Visit just the homepage on Papa John’s Web site, Mr. Schnatter, and tell me if online ordering isn’t “big picture stuff” for the chain you still own, what, 20 percent of?

And yet, it got worse. Not noticing he’d dug himself a hole, Schnatter dug deeper by saying he wants to build the Calistoga Bakery Café chain over the next decade so he can … have a back up revenue stream as pizza traffic deteriorates!

Again, it’s one thing to say, “I want to do something new, get involved in a new concept,” but to say the horse you rode in on could be getting long in the tooth and, well, you need a more spirited animal of another breed to get you round the track … ? What’s he thinking? And even if he’s right—which he could be, he’s a smart operator—should he say that with shareholders and the world watching?

When you’re that rich, I suppose you can say anything … as long as the message is delivered by carrier pigeon. Heaven knows you don’t want to use any silly technology like ‘lectric tee-vees, computers and the Internet.

Southern Foodways examines Ville’s “bar culture”: We’ve known for years that Louisville has a heck of a bar culture, but its mix of everything from sophisticated spots to cozy, lowdown watering holes has caught the attention of Southern Foodways Alliance (the organization documents and celebrates diverse food cultures of the American South). SeriousEats.com writer Melissa Hall recently penned a great piece about SFA’s Amy Evan’s work on an oral history project focused on our town. It’s a neat read with tidbits about locals you likely didn’t know.

Impellizeri’s = inconsistent in C-J review: Marty Rosen’s weekend review of Impellizeri’s Pizza surely will raise the ire of locals who love Benny Impellizeri’s handmade pies. (Frankly, I think they’re tasty but overloaded, too much of too many good things. Gimmie a thin crust at Boombozz any day). But if there’s one reliable quality of Rosen’s (and there are many more Marty, you do a super job, imo), it’s accuracy. His negative comments not only were fair and in context, they’re reflective of what happens when restaurateurs take customers for granted and think they don’t notice the finer points. Customers love to be wowed, but they don’t always expect that. What they demand, however, is consistency.My only question about the review was how Rosen awarded it 2 ½ stars when India Star got 3 stars the week prior for what was a much better review by comparison.

Bristol extends four-course Feb. to March 6: You’re in luck, Prospect residents—as well as those who want to drive all the way out to the Bristol Bar & Grille there—Four Course February has been extended through Thursday, March 6. Apparently, last week’s ice storm put the chill on the event. Bristol is taking reservations for the $30 per person feasts, the next of which is Thursday, Feb. 28. To get your spot, call 292-2585. The Prospect Bristol is located at 6051 Timber Ridge Drive, in the same plaza housing the Kroger.

An Evening of Pork Legends! Yes, that’s how the headline read in Park Place on Main’s most recent newsletter. I had to wonder: Would this event feature an historical look at supreme feats of American tax-and-spend politics? Would Emeril Lagasse visit to remind us, correctly, that “pork fat rules”? Or was it something actually serious? Given Chef Jay Denham’s propensity for doing cutting-edge, but levelheaded cooking, it was the latter, of course. The $100-a-head event, to be held March 17, will include multiple pork experts teaching about the world’—and my—most beloved meat. Of course, lots of food is planned, and though I’ve not seen the menu, part of the tasting will include cured and potted meats. Call 515-0174 for more info.

And with the passing of the Atkins Diet scare, people are eating bread again, though most are better educated about which breads we should eat. The popularity of whole grain breads, fueled by the ongoing artisan bakery revival, are more popular than ever, and bakers aren’t passing up a good opportunity to push more of them down our beaks. 

Just in time for the holidays, Panera Bread  is selling its Cranberry Walnut Panettone. Hidden in the chewy layers of this sweet Italian bread are oranges, walnuts and dried cranberries. A 1½-pound loaf—a huge hunk of rich bread—will set you back $7.49. 

The list at Great Harvest Bread Co. (1225 S. Hurstbourne Pkwy., 412-8573) includes Stollen, Pumpkin Cream Cheese Rolls, Lemon Bread, Ginger Bread, Pumpkin Chocolate Chip and Cranberry Orange Nut. (I surely gained a half pound just typing those out.) 

If you’re looking for a good holiday gift, especially if you’re headed to a party, grab some good bread. It’ll stand out among what certainly will be mounds of cookies, box brownies.