Reading The Louisville Paper is good for your brain

A good thing has come to Louisville in the wake of much crappiness.

Partially in response to the Courier-Journal laying off a huge portion of its staff, a couple of folks decided to start a publication to address the growing void in our city of coverage of arts, culture and good news about Louisville. That publication is The Louisville Paper, and the first issue is available now.

I was fortunate enough to get connected to Paper editor Matt Dobson through Michelle at Consuming Louisville, and I get to write about the people who make Louisville food so fantastic. In the first issue, I wrote a feature about Nord’s Bakery, quite possibly the best bakery in town. Here’s a taste of the story:

The bacon doughnuts had disappeared from their shelf by 11 a.m. on a recent Saturday morning at Nord’s Bakery.

The sweet and savory delight that created by co-owner Mike Nord began as a joke, but continues to be a quick seller at the bakery.

The bacon doughnut brought local fame to this family-owned bakery on South Preston Street. But a blend of reliable recipes, friendly faces and an old-time charm on which small businesses rely keep customers pouring into Nord’s.

Some great folks contribute to The Paper, such as Grace Simrall from LVL1 (a fellow Let Them Tweet Cake attendee) and Joe Lord, a former Velocity writer (and my first college newspaper editor at Western Kentucky University).

Here is a list of places where you can pick up a copy of The Paper. It’s worth your 50 cents.

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