Friendship Bagel

updated company slogan,



This is the site for updates and information on the food projects of Justin Lubecki. Despite deciding to stick with the “Friendship Bagel” website domain, Friendship Bagel and bagel production is not currently active. Having a project that constantly changes form and names is difficult to keep track of, perhaps one day it’ll be nameless and represented by just a picture of water. For now, look under Friendship Bagel to find the latest on projects not called Friendship Bagel.

Schedule of “Happenings” Past/ Future

Other version of information



When I fumbled my way through life landing in a place where I was somehow making food for people, the food was never meant to be the goal. The purpose was always the story.

I was full to the brim with a story I had to tell and when I went to tell it, out through my hands fell ground wheat kneaded into little boiled rings which became Friendship Bagel.

After parting from that project- as I felt the story had been told to completion, I continued on my meandering way bumping around and playing with the odd relationship of making food and living a new story. The important part, I learned, was to actually live the story. So what that I began farming the ingredients that give life to me and the people I care about. The work was became an ear to listen to the soil. My footsteps and pumping blood became a pen that wrote the stories, and the forgotten natural world I begged desperately to touch was my collaborator.

In trying to put out more food to express my attempt at living, the challenge presents itself as how? Laced with odd poetry and bizarre ritual, the everyday hungry passerby often just wants a sandwich.

Today’s food world is strange. It is food for entertainment, food for personal recognition, smoke and mirrors of pretend sustainability, food that mostly tastes like hip branding, and these life-giving ingredients reshaped into profit- which will always taste different than food made to nourish. We are overwhelmed by the numbing of our actual connection to life. Weird, right?

I do not want to impress anyone. I do not want to strive to make the best food. My aim is honesty. My aim is to look over and over again, endlessly trying to caramelize my vision until one day I can see, touch, and taste, something that’s actually there.

I don’t believe we strive for sustainability and responsible living because it’s a good idea we agree with. I believe that a deeply often hidden part of us is starving to be home and connected to our home.

The food I make might be just a meal that may go unnoticed as anything more. Therefore if you crave more, you need to know the story. The connection of living is the nourishing part. The eating is merely the digestion of this living.


Bagel reminisce:

In the release of the night’s deep breath, when emptiness fills all space, and a slight pause stills everything before time reaches from all sides to pull in, lifting the sun and starting the day again- in that moment when the fingers of exhalation rest absently like rocks in a drained lake, reaching into these depths to pull out a moment- a collection of interwoven tales drawn from their sources to now, creating a simple life celebrating moment.

Naturally leavened, handmade bagels, and bagel sandwiches.
Fermented, wild-cultured, and foraged bagel spreads.
Just about completely local.

We are currently trying to quietly re-learn how to eat. Hopefully we get excited about sharing our discoveries with a greater audience again. Until then, stay home and cook often, or eat at Bitter Ends Garden and Luncheonette, and please explore the following links for the digital memories:

Other version of information

Possibly too-much background insight



saturday august 20

naturally leavened bagels with choice of spreads, which include: cultured cream cheese, cultured butter, peach/ holy basil/ oat straw jam. farm bagel sandwiches: ground cherry preserves and ricotta with rosemary. beets and dill with kefir cream, deep creek cellars nebbiolo. honey-roasted carrot, 1+ year aged sauerkraut and herbs.

saturday august 20

bagel sandwiches: salt-baked beets with kefir cream, dill, and mint. honey-roasted carrot and ricotta with herbs. thick fresh tomato, cultured butter, purslane with nasturtium vinaigrette.

thursday august 18

naturally leavened bagels with choice of spread: cultured cream cheese, cultured butter, peach/ oat straw/ holy basil jam, fermented tomato jam. farm bagel sandwiches: honey roasted carrot & ricotta with herbs. radicchio, clover creek pirate blue cheese, fresh garlic and plum. fermented tomato jam on greens with Serenity Hill hard-boiled egg.

beverages: annie’s cold brew coffee, fennel blossom and honey kefir tea

thursday august 11

naturally leavened bagels with choice of: cultured cream cheese, cultured butter, peach-oat straw- holy basil jam, joe pye weed jelly. farm sandwiches such as: beet, radicchio, clover creek pirate blue, plum vinegar, mullein seeds. grilled eggplant & tomato with basil, milkweed capers. thick cut fresh tomatoes slices, butter, sunflower shoots, nasturtium-fennel vinaigrette. (this last sandwich is an ode to the legendary farmer of butter hill farm, and his favorite lunch this time of year- a fresh tomato slathered in butter.)

saturday august 6

bagel sandwich lunch: cucumber and purslane, lovage, yogurt on a mullein seed bagel. beets, black garlic, arugula, pinot noir vinegar. radicchio with daikon, clover creek blue cheese, plum vinegar, sunflower shoots. honey roasted carrots, ricotta, and thyme.

beverages: iced fennel blossom kefir

thursday august 4

naturally leavened bagel with spreads: cultured cream cheese, cultured butter, elderberry-sumac jelly, joe pye weed jelly farm sandwiches: young chanterelle mushrooms, cream scooped for the best milk, capers made from leek buds, backyard fresh garlicsunflower shoots. thin juicy cucumber, backyard garden purslane, daikon, strained thick yogurt– also from the best milk, lovage, on a mullein seed bagel.

beverages: annie’s cold brew; fresh milk