Episode 01 of my contribution to Dog Days of Podcasting is up. [The Abundance of Nature](https://www.eatthispodcast.com/our-daily-bread-01/)
I'm going to be exploring the history of wheat and bread every day in August.
Jason’s Cranberry Bread sounds delicious. I don’t do that sort of thing often myself. Only when I have two or three nice ripe bananas, which happens very infrequently.
‘Consider flour as flavour’: Bakers turn to whole grains to give their baked goods a boost
“Folks in the 60s and 70s didn’t know how to work with whole grains, and were getting super gritty and dense baked goods,” says Kaufmann. For many in the counterculture, eating these brick-like baked goods was an anti-authority act unto itself. “You were committed to the idealism behind baking whole wheat bread, even if that meant retraining your palate to enjoy it.”
Refusing my mother's wholewheat quiche was the anti-authority act here.
If I were any kind of entrepreneur (which I'm not) I'd be figuring out how to hook up with supermarkets -- or even the local greengrocer -- to turn the bananas they throw out into my highly desirable banana bread.
