Bread. Think about all the different types of bread there are—the mundane, for example, the ironically-named “wonder bread.” Or what passes for bread in our celebrations of the eucharist—little discs of hard, tasteless, baked wheat. Think of the best bread you’ve ever had—home-baked right out of the oven, or crusty French baguette, eaten with olive oil and a glass of wine. Bread comes in many shapes and sizes, made with thousands of different ingredients, deriving from vastly different cultures and culinary traditions. Life without bread is unimaginable, even for those who are gluten-intolerant, or have celiac disease. There are breads made for them as well. Like wonder bread or the hosts we use in the Eucharist, bread can be industrialized and standardized. But at its best bread reflects the baker, the ingredients, the oven, and the community in which it is baked and the community which, when bread is broken, it creates. Continue reading →