[Bruce[_28_]]

On Fri, 22 Nov 2019 05:10:12 -0800 (PST), Cindy Hamilton
> wrote:

>On Friday, November 22, 2019 at 6:33:14 AM UTC-5, Bruce wrote:
>> On Fri, 22 Nov 2019 01:18:27 -0800 (PST), dsi1
>> > wrote:
>>
>> >On Thursday, November 21, 2019 at 7:53:39 PM UTC-10, Bruce wrote:
>> >> On Thu, 21 Nov 2019 21:42:50 -0800 (PST), "
>> >> > wrote:
>> >>
>> >> >On Thursday, November 21, 2019 at 10:41:49 PM UTC-6, Bruce wrote:
>> >> >>
>> >> >> Arnold Bread, Country Buttermilk
>> >> >> "Unbleached Enriched Wheat Flour [Flour, Malted Barley Flour, Reduced
>> >> >> Iron, Niacin, Thiamin Mononitrate (Vitamin B1), Riboflavin (Vitamin
>> >> >> B2), Folic Acid], Buttermilk, Sugar, Yeast, Soybean Oil, Salt, Wheat
>> >> >> Gluten, Calcium Propionate (Preservative), Honey, Monoglycerides,
>> >> >> DATEM, Calcium Sulfate, Calcium Carbonate, Soy Lecithin, Whey, Soy
>> >> >> Flour, Nonfat Milk"
>> >> >>
>> >> >> That ain't bread, but I hereby give you permission, also on behalf of
>> >> >> dsi1, to eat that if you can.
>> >> >>
>> >> >Mmmmmmmmmmmmmmmmmmmmmm. You're making me crave buttered toast and jam for
>> >> >breakfast tomorrow.
>> >>
>> >> And don't forget the calcium propionate. Such a lovely touch!
>> >
>> >You don't have a clue about what calcium propionate does and yet you make snide remarks about it. That's not cool.
>>
>> It says it right the it's a preservative. Bread doesn't need
>> preservatives Eat it or freeze it.
>
>Many Americans could not afford bread without preservatives. Why?
>Mainly because of waste. So much bread would spoil on the store
>shelves that the price would have to increase to compensate. Someone
>who can afford a $2 loaf of bread might not be able to afford a $5 loaf
>of bread. Someone who can only afford a $0.79 loaf of bread at the bakery's
>outlet store where they sell bread that's near its shelf life would
>be cut out of the bread market completely.

That's a lot of nonsense.

[Bruce[_28_]]

On Fri, 22 Nov 2019 09:46:30 -0800 (PST), dsi1
> wrote:

>On Friday, November 22, 2019 at 1:33:14 AM UTC-10, Bruce wrote:
>
>> It says it right the it's a preservative. Bread doesn't need
>> preservatives Eat it or freeze it.
>
>If you think eating calcium propionate is bad, try eating moldy bread. Let's start making products that self-destructs. Yeah, that makes sense.

Eat it of freeze it. No preservatives necessary. Do you think home
bakers throw half of their bread away?

[tert in seattle]

writes:
>
>"tert in seattle" > wrote in message
...
>> writes:
>>>What's your favorite brand/type of grocery - not purchased in bakery -
>>>bread? I'm still looking, perhaps these responses will give me a favorite.
>>
>>
>> my favorite bread is made by a local bakery and sold in stupormarkets
>>
>> if you like a non-wimpy bread look for something like this:
>>
>> Hearty and mildly sweet from a touch of honey, "Campy" is a rugged
>> country-style loaf combining coarse wheat and rye flours and a mix of
>> eight whole grains. Great for sandwiches or toasted and spread with your
>> favorite nut butter.
>>
>>
>> Ingredients (I'm not sure what Shepherd's grain is - a brand name?)
>>
>> Shepherd's Grain unbleached flour, Camas Country whole wheat flour,
>> water, rye meal, yellow polenta, rolled barley, millet, rice bran,
>> wheat germ, flax seed, sunflower seeds, rolled oats, honey, salt, yeast.
>
>Hmmm... I have not seen that here.

it's at my Fred Meyer - Grand Central Bakery makes it - Campagnolo

https://www.grandcentralbakery.com/menus/rustic-breads/

[songbird]

Bruce wrote:
> On Fri, 22 Nov 2019 09:46:30 -0800 (PST), dsi1
> wrote:
>
>>On Friday, November 22, 2019 at 1:33:14 AM UTC-10, Bruce wrote:
>>
>>> It says it right the it's a preservative. Bread doesn't need
>>> preservatives Eat it or freeze it.
>>
>>If you think eating calcium propionate is bad, try eating moldy bread. Let's start making products that self-destructs. Yeah, that makes sense.
>
> Eat it of freeze it. No preservatives necessary. Do you think home
> bakers throw half of their bread away?

we keep it in the freezer for quite a long time if needed,
but after we take it out of the freezer it gets sliced and
then kept in the fridge until it is gone. we usually toast
it or warm it up in the microwave, but it is ok even if not
warmed or toasted.

no preservatives or mold. it is usually gone within a
week or two anyways, but i think it keeps longer than that
as long as the bag it is in is clean enough. we'll reuse
bags too.


songbird

[Cindy Hamilton[_2_]]

On Friday, November 22, 2019 at 2:54:49 PM UTC-5, Bruce wrote:
> On Fri, 22 Nov 2019 05:10:12 -0800 (PST), Cindy Hamilton
> > wrote:
>
> >On Friday, November 22, 2019 at 6:33:14 AM UTC-5, Bruce wrote:
> >> On Fri, 22 Nov 2019 01:18:27 -0800 (PST), dsi1
> >> > wrote:
> >>
> >> >On Thursday, November 21, 2019 at 7:53:39 PM UTC-10, Bruce wrote:
> >> >> On Thu, 21 Nov 2019 21:42:50 -0800 (PST), "
> >> >> > wrote:
> >> >>
> >> >> >On Thursday, November 21, 2019 at 10:41:49 PM UTC-6, Bruce wrote:
> >> >> >>
> >> >> >> Arnold Bread, Country Buttermilk
> >> >> >> "Unbleached Enriched Wheat Flour [Flour, Malted Barley Flour, Reduced
> >> >> >> Iron, Niacin, Thiamin Mononitrate (Vitamin B1), Riboflavin (Vitamin
> >> >> >> B2), Folic Acid], Buttermilk, Sugar, Yeast, Soybean Oil, Salt, Wheat
> >> >> >> Gluten, Calcium Propionate (Preservative), Honey, Monoglycerides,
> >> >> >> DATEM, Calcium Sulfate, Calcium Carbonate, Soy Lecithin, Whey, Soy
> >> >> >> Flour, Nonfat Milk"
> >> >> >>
> >> >> >> That ain't bread, but I hereby give you permission, also on behalf of
> >> >> >> dsi1, to eat that if you can.
> >> >> >>
> >> >> >Mmmmmmmmmmmmmmmmmmmmmm. You're making me crave buttered toast and jam for
> >> >> >breakfast tomorrow.
> >> >>
> >> >> And don't forget the calcium propionate. Such a lovely touch!
> >> >
> >> >You don't have a clue about what calcium propionate does and yet you make snide remarks about it. That's not cool.
> >>
> >> It says it right the it's a preservative. Bread doesn't need
> >> preservatives Eat it or freeze it.
> >
> >Many Americans could not afford bread without preservatives. Why?
> >Mainly because of waste. So much bread would spoil on the store
> >shelves that the price would have to increase to compensate. Someone
> >who can afford a $2 loaf of bread might not be able to afford a $5 loaf
> >of bread. Someone who can only afford a $0.79 loaf of bread at the bakery's
> >outlet store where they sell bread that's near its shelf life would
> >be cut out of the bread market completely.
>
> That's a lot of nonsense.

How else do you expect to provide bread to someone who can afford only
$0.79 per loaf? I'm genuinely interested in your plan.

Cindy Hamilton

[Bruce[_28_]]

On Fri, 22 Nov 2019 12:44:02 -0800 (PST), Cindy Hamilton
> wrote:

>On Friday, November 22, 2019 at 2:54:49 PM UTC-5, Bruce wrote:
>> On Fri, 22 Nov 2019 05:10:12 -0800 (PST), Cindy Hamilton
>> > wrote:
>>
>> >On Friday, November 22, 2019 at 6:33:14 AM UTC-5, Bruce wrote:
>> >>
>> >> It says it right the it's a preservative. Bread doesn't need
>> >> preservatives Eat it or freeze it.
>> >
>> >Many Americans could not afford bread without preservatives. Why?
>> >Mainly because of waste. So much bread would spoil on the store
>> >shelves that the price would have to increase to compensate. Someone
>> >who can afford a $2 loaf of bread might not be able to afford a $5 loaf
>> >of bread. Someone who can only afford a $0.79 loaf of bread at the bakery's
>> >outlet store where they sell bread that's near its shelf life would
>> >be cut out of the bread market completely.
>>
>> That's a lot of nonsense.
>
>How else do you expect to provide bread to someone who can afford only
>$0.79 per loaf? I'm genuinely interested in your plan.

Do you have a source for the assumption that a $2 bread would cost $5
if it wasn't for preservatives?

[Cindy Hamilton[_2_]]

On Friday, November 22, 2019 at 4:04:46 PM UTC-5, Bruce wrote:
> On Fri, 22 Nov 2019 12:44:02 -0800 (PST), Cindy Hamilton
> > wrote:
>
> >On Friday, November 22, 2019 at 2:54:49 PM UTC-5, Bruce wrote:
> >> On Fri, 22 Nov 2019 05:10:12 -0800 (PST), Cindy Hamilton
> >> > wrote:
> >>
> >> >On Friday, November 22, 2019 at 6:33:14 AM UTC-5, Bruce wrote:
> >> >>
> >> >> It says it right the it's a preservative. Bread doesn't need
> >> >> preservatives Eat it or freeze it.
> >> >
> >> >Many Americans could not afford bread without preservatives. Why?
> >> >Mainly because of waste. So much bread would spoil on the store
> >> >shelves that the price would have to increase to compensate. Someone
> >> >who can afford a $2 loaf of bread might not be able to afford a $5 loaf
> >> >of bread. Someone who can only afford a $0.79 loaf of bread at the bakery's
> >> >outlet store where they sell bread that's near its shelf life would
> >> >be cut out of the bread market completely.
> >>
> >> That's a lot of nonsense.
> >
> >How else do you expect to provide bread to someone who can afford only
> >$0.79 per loaf? I'm genuinely interested in your plan.
>
> Do you have a source for the assumption that a $2 bread would cost $5
> if it wasn't for preservatives?

Nope. I pulled it right out of a dark place. But it seemed intuitively
obvious from an examination of how bread is stocked (especially in small
stores such as are found in urban food deserts and the gas station
down the road), and how the unsold bread makes it to the secondary
market. If bread only lasts three days, more waste will ensue, driving
up costs for distributors and sellers. More waste means more cost, and
they will pass that along to the customer.

Cindy Hamilton

[Bruce[_28_]]

On Fri, 22 Nov 2019 13:18:50 -0800 (PST), Cindy Hamilton
> wrote:

>On Friday, November 22, 2019 at 4:04:46 PM UTC-5, Bruce wrote:
>> On Fri, 22 Nov 2019 12:44:02 -0800 (PST), Cindy Hamilton
>> > wrote:
>>
>> >On Friday, November 22, 2019 at 2:54:49 PM UTC-5, Bruce wrote:

>> >> That's a lot of nonsense.
>> >
>> >How else do you expect to provide bread to someone who can afford only
>> >$0.79 per loaf? I'm genuinely interested in your plan.
>>
>> Do you have a source for the assumption that a $2 bread would cost $5
>> if it wasn't for preservatives?
>
>Nope. I pulled it right out of a dark place. But it seemed intuitively
>obvious from an examination of how bread is stocked (especially in small
>stores such as are found in urban food deserts and the gas station
>down the road), and how the unsold bread makes it to the secondary
>market. If bread only lasts three days, more waste will ensue, driving
>up costs for distributors and sellers. More waste means more cost, and
>they will pass that along to the customer.

It's also a matter of good planning. And bread that's a day over it's
date can be sold at a reduced price. If science project bread sells
well in a country, that country isn't quality bread oriented.
Australia isn't either. You need access to "wog" shops for good bread
here.

[Ed Pawlowski[_5_]]

On 11/22/2019 4:25 PM, Bruce wrote:
> On Fri, 22 Nov 2019 13:18:50 -0800 (PST), Cindy Hamilton
> > wrote:
>
>> On Friday, November 22, 2019 at 4:04:46 PM UTC-5, Bruce wrote:
>>> On Fri, 22 Nov 2019 12:44:02 -0800 (PST), Cindy Hamilton
>>> > wrote:
>>>
>>>> On Friday, November 22, 2019 at 2:54:49 PM UTC-5, Bruce wrote:
>
>>>>> That's a lot of nonsense.
>>>>
>>>> How else do you expect to provide bread to someone who can afford only
>>>> $0.79 per loaf? I'm genuinely interested in your plan.
>>>
>>> Do you have a source for the assumption that a $2 bread would cost $5
>>> if it wasn't for preservatives?
>>
>> Nope. I pulled it right out of a dark place. But it seemed intuitively
>> obvious from an examination of how bread is stocked (especially in small
>> stores such as are found in urban food deserts and the gas station
>> down the road), and how the unsold bread makes it to the secondary
>> market. If bread only lasts three days, more waste will ensue, driving
>> up costs for distributors and sellers. More waste means more cost, and
>> they will pass that along to the customer.
>
> It's also a matter of good planning. And bread that's a day over it's
> date can be sold at a reduced price. If science project bread sells
> well in a country, that country isn't quality bread oriented.
> Australia isn't either. You need access to "wog" shops for good bread
> here.
>

In some of the stores in Italy you only bought as much as you wanted,
they would cut if off a large loaf and sell it by the Kg.

[Hank Rogers[_3_]]

Bruce wrote:
> On Fri, 22 Nov 2019 13:18:50 -0800 (PST), Cindy Hamilton
> > wrote:
>
>> On Friday, November 22, 2019 at 4:04:46 PM UTC-5, Bruce wrote:
>>> On Fri, 22 Nov 2019 12:44:02 -0800 (PST), Cindy Hamilton
>>> > wrote:
>>>
>>>> On Friday, November 22, 2019 at 2:54:49 PM UTC-5, Bruce wrote:
>
>>>>> That's a lot of nonsense.
>>>>
>>>> How else do you expect to provide bread to someone who can afford only
>>>> $0.79 per loaf? I'm genuinely interested in your plan.
>>>
>>> Do you have a source for the assumption that a $2 bread would cost $5
>>> if it wasn't for preservatives?
>>
>> Nope. I pulled it right out of a dark place. But it seemed intuitively
>> obvious from an examination of how bread is stocked (especially in small
>> stores such as are found in urban food deserts and the gas station
>> down the road), and how the unsold bread makes it to the secondary
>> market. If bread only lasts three days, more waste will ensue, driving
>> up costs for distributors and sellers. More waste means more cost, and
>> they will pass that along to the customer.
>
> It's also a matter of good planning. And bread that's a day over it's
> date can be sold at a reduced price. If science project bread sells
> well in a country, that country isn't quality bread oriented.
> Australia isn't either. You need access to "wog" shops for good bread
> here.
>

Chinese bread? I thought orientals didn't eat much bread, but
gobbled up lots of rice instead.

[dsi1[_2_]]

On Friday, November 22, 2019 at 9:54:49 AM UTC-10, Bruce wrote:
>
> That's a lot of nonsense.

You prefer to listen to the voices of irrational fears than succumb to blinding practicality.

[Bruce[_28_]]

On Fri, 22 Nov 2019 14:33:41 -0800 (PST), dsi1
> wrote:

>On Friday, November 22, 2019 at 9:54:49 AM UTC-10, Bruce wrote:
>>
>> That's a lot of nonsense.
>
>You prefer to listen to the voices of irrational fears than succumb to blinding practicality.

It's not about fear.

French standard bread has to be eaten on the day. People buy fresh
bread every day there. Is it super expensive? Not at all. Everybody
can afford it.

[Casa de Masa]

It happens that Bruce formulated :
> French standard bread has to be eaten on the day.
>
Yeah but they fight with their feet
and **** with their face.

[S Viemeister[_2_]]

On 11/22/2019 4:52 PM, Ed Pawlowski wrote:

> In some of the stores in Italy you only bought as much as you wanted,
> they would cut if off a large loaf and sell it by the Kg.

50 years ago in northern NJ, rye and pumpernickel were sold that way, too.

[dsi1[_2_]]

On Friday, November 22, 2019 at 12:37:08 PM UTC-10, Bruce wrote:
> On Fri, 22 Nov 2019 14:33:41 -0800 (PST), dsi1
> > wrote:
>
> >On Friday, November 22, 2019 at 9:54:49 AM UTC-10, Bruce wrote:
> >>
> >> That's a lot of nonsense.
> >
> >You prefer to listen to the voices of irrational fears than succumb to blinding practicality.
>
> It's not about fear.
>
> French standard bread has to be eaten on the day. People buy fresh
> bread every day there. Is it super expensive? Not at all. Everybody
> can afford it.

Indeed it is not about fear. If you don't know why you are afraid of something, that makes it an irrational fear, which is not the same stuff as plain old regular fear.

My dad said he once rode on a plane seated next to a nun. She was scared to death of flying so he held her hand during the flight to reassure her the best he could. He got off the plane to catch a connecting flight and later found out that the plane he was on crashed. That experience with the nun and the plane has haunted him all these years.

I bought a couple of loaves of French bread a couple of days ago. It cost me 7 bucks for a batard and a baguette. That seems a bit excessive to me. I can understand why people will pray and say "give us this day, our daily bread." That stuff is too expensive to buy every day!

[Bruce[_28_]]

On Fri, 22 Nov 2019 15:07:58 -0800 (PST), dsi1
> wrote:

>On Friday, November 22, 2019 at 12:37:08 PM UTC-10, Bruce wrote:
>> On Fri, 22 Nov 2019 14:33:41 -0800 (PST), dsi1
>> > wrote:
>>
>> >On Friday, November 22, 2019 at 9:54:49 AM UTC-10, Bruce wrote:
>> >>
>> >> That's a lot of nonsense.
>> >
>> >You prefer to listen to the voices of irrational fears than succumb to blinding practicality.
>>
>> It's not about fear.
>>
>> French standard bread has to be eaten on the day. People buy fresh
>> bread every day there. Is it super expensive? Not at all. Everybody
>> can afford it.
>
>Indeed it is not about fear. If you don't know why you are afraid of something, that makes it an irrational fear, which is not the same stuff as plain old regular fear.

It's not about fear.

>My dad said he once rode on a plane seated next to a nun. She was scared to death of flying so he held her hand during the flight to reassure her the best he could. He got off the plane to catch a connecting flight and later found out that the plane he was on crashed. That experience with the nun and the plane has haunted him all these years.

I can imagine. Poor nun.

>I bought a couple of loaves of French bread a couple of days ago. It cost me 7 bucks for a batard and a baguette. That seems a bit excessive to me. I can understand why people will pray and say "give us this day, our daily bread." That stuff is too expensive to buy every day!

I don't think you'd pay that much in France, but I haven't been there
for a long time.

[Bruce[_28_]]

On Fri, 22 Nov 2019 15:07:58 -0800 (PST), dsi1
> wrote:

>I bought a couple of loaves of French bread a couple of days ago. It cost me 7 bucks for a batard and a baguette. That seems a bit excessive to me. I can understand why people will pray and say "give us this day, our daily bread." That stuff is too expensive to buy every day!

A baguette costs 0.45 Euros (supermarket) to 0.90 Euros (bakery) in
France. A Euro is worth a bit more than a US Dollar.

<https://www.frenchtoday.com/blog/french-culture/dont-buy-baguettes-in-france/>

[Bruce[_28_]]

On Fri, 22 Nov 2019 15:14:21 -0500, songbird >
wrote:

>Bruce wrote:
>> On Fri, 22 Nov 2019 09:46:30 -0800 (PST), dsi1
> wrote:
>>
>>>On Friday, November 22, 2019 at 1:33:14 AM UTC-10, Bruce wrote:
>>>
>>>> It says it right the it's a preservative. Bread doesn't need
>>>> preservatives Eat it or freeze it.
>>>
>>>If you think eating calcium propionate is bad, try eating moldy bread. Let's start making products that self-destructs. Yeah, that makes sense.
>>
>> Eat it of freeze it. No preservatives necessary. Do you think home
>> bakers throw half of their bread away?
>
> we keep it in the freezer for quite a long time if needed,
>but after we take it out of the freezer it gets sliced and
>then kept in the fridge until it is gone. we usually toast
>it or warm it up in the microwave, but it is ok even if not
>warmed or toasted.
>
> no preservatives or mold. it is usually gone within a
>week or two anyways, but i think it keeps longer than that
>as long as the bag it is in is clean enough. we'll reuse
>bags too.

That's it.

[jinx the minx]

Bruce > wrote:
> On Fri, 22 Nov 2019 09:46:30 -0800 (PST), dsi1
> > wrote:
>
>> On Friday, November 22, 2019 at 1:33:14 AM UTC-10, Bruce wrote:
>>
>>> It says it right the it's a preservative. Bread doesn't need
>>> preservatives Eat it or freeze it.
>>
>> If you think eating calcium propionate is bad, try eating moldy bread.
>> Let's start making products that self-destructs. Yeah, that makes sense.
>
> Eat it of freeze it. No preservatives necessary. Do you think home
> bakers throw half of their bread away?
>

Whatever you do, just dont refrigerate it.

[Cindy Hamilton[_2_]]

On Friday, November 22, 2019 at 4:25:23 PM UTC-5, Bruce wrote:
> On Fri, 22 Nov 2019 13:18:50 -0800 (PST), Cindy Hamilton
> > wrote:
>
> >On Friday, November 22, 2019 at 4:04:46 PM UTC-5, Bruce wrote:
> >> On Fri, 22 Nov 2019 12:44:02 -0800 (PST), Cindy Hamilton
> >> > wrote:
> >>
> >> >On Friday, November 22, 2019 at 2:54:49 PM UTC-5, Bruce wrote:
>
> >> >> That's a lot of nonsense.
> >> >
> >> >How else do you expect to provide bread to someone who can afford only
> >> >$0.79 per loaf? I'm genuinely interested in your plan.
> >>
> >> Do you have a source for the assumption that a $2 bread would cost $5
> >> if it wasn't for preservatives?
> >
> >Nope. I pulled it right out of a dark place. But it seemed intuitively
> >obvious from an examination of how bread is stocked (especially in small
> >stores such as are found in urban food deserts and the gas station
> >down the road), and how the unsold bread makes it to the secondary
> >market. If bread only lasts three days, more waste will ensue, driving
> >up costs for distributors and sellers. More waste means more cost, and
> >they will pass that along to the customer.
>
> It's also a matter of good planning. And bread that's a day over it's
> date can be sold at a reduced price. If science project bread sells
> well in a country, that country isn't quality bread oriented.
> Australia isn't either. You need access to "wog" shops for good bread
> here.

It's not about what consumers do with the bread. It's about the
supply chain.

Cindy Hamilton

[Gary]

KenK wrote:
>
> What's your favorite brand/type of grocery - not purchased in bakery -
> bread? I'm still looking, perhaps these responses will give me a favorite.

I always have 3 basic breads on hand...
- white
- rye
- Arnold Whole grains, 12 grain bread

Then occasionally:
- store bakery made Italian bread
- homemade raisin bread once every few years
(I like my own vs any commercial brand)

[Bruce[_28_]]

On Sat, 23 Nov 2019 03:13:12 -0800 (PST), Cindy Hamilton
> wrote:

>On Friday, November 22, 2019 at 4:25:23 PM UTC-5, Bruce wrote:
>> On Fri, 22 Nov 2019 13:18:50 -0800 (PST), Cindy Hamilton
>> > wrote:
>>
>> >On Friday, November 22, 2019 at 4:04:46 PM UTC-5, Bruce wrote:
>> >> On Fri, 22 Nov 2019 12:44:02 -0800 (PST), Cindy Hamilton
>> >> > wrote:
>> >>
>> >> >On Friday, November 22, 2019 at 2:54:49 PM UTC-5, Bruce wrote:
>>
>> >> >> That's a lot of nonsense.
>> >> >
>> >> >How else do you expect to provide bread to someone who can afford only
>> >> >$0.79 per loaf? I'm genuinely interested in your plan.
>> >>
>> >> Do you have a source for the assumption that a $2 bread would cost $5
>> >> if it wasn't for preservatives?
>> >
>> >Nope. I pulled it right out of a dark place. But it seemed intuitively
>> >obvious from an examination of how bread is stocked (especially in small
>> >stores such as are found in urban food deserts and the gas station
>> >down the road), and how the unsold bread makes it to the secondary
>> >market. If bread only lasts three days, more waste will ensue, driving
>> >up costs for distributors and sellers. More waste means more cost, and
>> >they will pass that along to the customer.
>>
>> It's also a matter of good planning. And bread that's a day over it's
>> date can be sold at a reduced price. If science project bread sells
>> well in a country, that country isn't quality bread oriented.
>> Australia isn't either. You need access to "wog" shops for good bread
>> here.
>
>It's not about what consumers do with the bread. It's about the
>supply chain.

The French can do it. I'm sure the Americans can too.

[dsi1[_2_]]

On Saturday, November 23, 2019 at 8:38:00 AM UTC-10, Bruce wrote:
> On Sat, 23 Nov 2019 03:13:12 -0800 (PST), Cindy Hamilton
> > wrote:
>
> >On Friday, November 22, 2019 at 4:25:23 PM UTC-5, Bruce wrote:
> >> On Fri, 22 Nov 2019 13:18:50 -0800 (PST), Cindy Hamilton
> >> > wrote:
> >>
> >> >On Friday, November 22, 2019 at 4:04:46 PM UTC-5, Bruce wrote:
> >> >> On Fri, 22 Nov 2019 12:44:02 -0800 (PST), Cindy Hamilton
> >> >> > wrote:
> >> >>
> >> >> >On Friday, November 22, 2019 at 2:54:49 PM UTC-5, Bruce wrote:
> >>
> >> >> >> That's a lot of nonsense.
> >> >> >
> >> >> >How else do you expect to provide bread to someone who can afford only
> >> >> >$0.79 per loaf? I'm genuinely interested in your plan.
> >> >>
> >> >> Do you have a source for the assumption that a $2 bread would cost $5
> >> >> if it wasn't for preservatives?
> >> >
> >> >Nope. I pulled it right out of a dark place. But it seemed intuitively
> >> >obvious from an examination of how bread is stocked (especially in small
> >> >stores such as are found in urban food deserts and the gas station
> >> >down the road), and how the unsold bread makes it to the secondary
> >> >market. If bread only lasts three days, more waste will ensue, driving
> >> >up costs for distributors and sellers. More waste means more cost, and
> >> >they will pass that along to the customer.
> >>
> >> It's also a matter of good planning. And bread that's a day over it's
> >> date can be sold at a reduced price. If science project bread sells
> >> well in a country, that country isn't quality bread oriented.
> >> Australia isn't either. You need access to "wog" shops for good bread
> >> here.
> >
> >It's not about what consumers do with the bread. It's about the
> >supply chain.
>
> The French can do it. I'm sure the Americans can too.

The Americans dig real Football. I'm sure the French can too. As we all know, the French and the Americans are pretty much the same people.

https://www.youtube.com/watch?v=l3DYs8Q7Ocg

[Cindy Hamilton[_2_]]

On Saturday, November 23, 2019 at 1:38:00 PM UTC-5, Bruce wrote:
> On Sat, 23 Nov 2019 03:13:12 -0800 (PST), Cindy Hamilton
> > wrote:
>
> >On Friday, November 22, 2019 at 4:25:23 PM UTC-5, Bruce wrote:
> >> On Fri, 22 Nov 2019 13:18:50 -0800 (PST), Cindy Hamilton
> >> > wrote:
> >>
> >> >On Friday, November 22, 2019 at 4:04:46 PM UTC-5, Bruce wrote:
> >> >> On Fri, 22 Nov 2019 12:44:02 -0800 (PST), Cindy Hamilton
> >> >> > wrote:
> >> >>
> >> >> >On Friday, November 22, 2019 at 2:54:49 PM UTC-5, Bruce wrote:
> >>
> >> >> >> That's a lot of nonsense.
> >> >> >
> >> >> >How else do you expect to provide bread to someone who can afford only
> >> >> >$0.79 per loaf? I'm genuinely interested in your plan.
> >> >>
> >> >> Do you have a source for the assumption that a $2 bread would cost $5
> >> >> if it wasn't for preservatives?
> >> >
> >> >Nope. I pulled it right out of a dark place. But it seemed intuitively
> >> >obvious from an examination of how bread is stocked (especially in small
> >> >stores such as are found in urban food deserts and the gas station
> >> >down the road), and how the unsold bread makes it to the secondary
> >> >market. If bread only lasts three days, more waste will ensue, driving
> >> >up costs for distributors and sellers. More waste means more cost, and
> >> >they will pass that along to the customer.
> >>
> >> It's also a matter of good planning. And bread that's a day over it's
> >> date can be sold at a reduced price. If science project bread sells
> >> well in a country, that country isn't quality bread oriented.
> >> Australia isn't either. You need access to "wog" shops for good bread
> >> here.
> >
> >It's not about what consumers do with the bread. It's about the
> >supply chain.
>
> The French can do it. I'm sure the Americans can too.

Bwah, hah, hah, hah. Good one.

Americans become like the French. Oh, it's how you tell them.

Cindy Hamilton

[Bruce[_28_]]

On Sat, 23 Nov 2019 11:12:07 -0800 (PST), Cindy Hamilton
> wrote:

>On Saturday, November 23, 2019 at 1:38:00 PM UTC-5, Bruce wrote:
>> On Sat, 23 Nov 2019 03:13:12 -0800 (PST), Cindy Hamilton
>> > wrote:
>>
>> >On Friday, November 22, 2019 at 4:25:23 PM UTC-5, Bruce wrote:
>> >> On Fri, 22 Nov 2019 13:18:50 -0800 (PST), Cindy Hamilton
>> >> > wrote:
>> >>
>> >> >On Friday, November 22, 2019 at 4:04:46 PM UTC-5, Bruce wrote:
>> >> >> On Fri, 22 Nov 2019 12:44:02 -0800 (PST), Cindy Hamilton
>> >> >> > wrote:
>> >> >>
>> >> >> >On Friday, November 22, 2019 at 2:54:49 PM UTC-5, Bruce wrote:
>> >>
>> >> >> >> That's a lot of nonsense.
>> >> >> >
>> >> >> >How else do you expect to provide bread to someone who can afford only
>> >> >> >$0.79 per loaf? I'm genuinely interested in your plan.
>> >> >>
>> >> >> Do you have a source for the assumption that a $2 bread would cost $5
>> >> >> if it wasn't for preservatives?
>> >> >
>> >> >Nope. I pulled it right out of a dark place. But it seemed intuitively
>> >> >obvious from an examination of how bread is stocked (especially in small
>> >> >stores such as are found in urban food deserts and the gas station
>> >> >down the road), and how the unsold bread makes it to the secondary
>> >> >market. If bread only lasts three days, more waste will ensue, driving
>> >> >up costs for distributors and sellers. More waste means more cost, and
>> >> >they will pass that along to the customer.
>> >>
>> >> It's also a matter of good planning. And bread that's a day over it's
>> >> date can be sold at a reduced price. If science project bread sells
>> >> well in a country, that country isn't quality bread oriented.
>> >> Australia isn't either. You need access to "wog" shops for good bread
>> >> here.
>> >
>> >It's not about what consumers do with the bread. It's about the
>> >supply chain.
>>
>> The French can do it. I'm sure the Americans can too.
>
>Bwah, hah, hah, hah. Good one.
>
>Americans become like the French. Oh, it's how you tell them.

You arguments are rapidly becoming weaker. As you said, you pulled
your whole spiel out of a dark orifice

[Cindy Hamilton[_2_]]

On Saturday, November 23, 2019 at 2:20:03 PM UTC-5, Bruce wrote:
> On Sat, 23 Nov 2019 11:12:07 -0800 (PST), Cindy Hamilton
> > wrote:
>
> >On Saturday, November 23, 2019 at 1:38:00 PM UTC-5, Bruce wrote:
> >> On Sat, 23 Nov 2019 03:13:12 -0800 (PST), Cindy Hamilton
> >> > wrote:
> >>
> >> >On Friday, November 22, 2019 at 4:25:23 PM UTC-5, Bruce wrote:
> >> >> On Fri, 22 Nov 2019 13:18:50 -0800 (PST), Cindy Hamilton
> >> >> > wrote:
> >> >>
> >> >> >On Friday, November 22, 2019 at 4:04:46 PM UTC-5, Bruce wrote:
> >> >> >> On Fri, 22 Nov 2019 12:44:02 -0800 (PST), Cindy Hamilton
> >> >> >> > wrote:
> >> >> >>
> >> >> >> >On Friday, November 22, 2019 at 2:54:49 PM UTC-5, Bruce wrote:
> >> >>
> >> >> >> >> That's a lot of nonsense.
> >> >> >> >
> >> >> >> >How else do you expect to provide bread to someone who can afford only
> >> >> >> >$0.79 per loaf? I'm genuinely interested in your plan.
> >> >> >>
> >> >> >> Do you have a source for the assumption that a $2 bread would cost $5
> >> >> >> if it wasn't for preservatives?
> >> >> >
> >> >> >Nope. I pulled it right out of a dark place. But it seemed intuitively
> >> >> >obvious from an examination of how bread is stocked (especially in small
> >> >> >stores such as are found in urban food deserts and the gas station
> >> >> >down the road), and how the unsold bread makes it to the secondary
> >> >> >market. If bread only lasts three days, more waste will ensue, driving
> >> >> >up costs for distributors and sellers. More waste means more cost, and
> >> >> >they will pass that along to the customer.
> >> >>
> >> >> It's also a matter of good planning. And bread that's a day over it's
> >> >> date can be sold at a reduced price. If science project bread sells
> >> >> well in a country, that country isn't quality bread oriented.
> >> >> Australia isn't either. You need access to "wog" shops for good bread
> >> >> here.
> >> >
> >> >It's not about what consumers do with the bread. It's about the
> >> >supply chain.
> >>
> >> The French can do it. I'm sure the Americans can too.
> >
> >Bwah, hah, hah, hah. Good one.
> >
> >Americans become like the French. Oh, it's how you tell them.
>
> You arguments are rapidly becoming weaker. As you said, you pulled
> your whole spiel out of a dark orifice

Feel free to stop replying to my posts, then.

Cindy Hamilton

[Bruce[_28_]]

On Sat, 23 Nov 2019 11:23:51 -0800 (PST), Cindy Hamilton
> wrote:

>On Saturday, November 23, 2019 at 2:20:03 PM UTC-5, Bruce wrote:
>> On Sat, 23 Nov 2019 11:12:07 -0800 (PST), Cindy Hamilton
>> > wrote:
>>
>> >On Saturday, November 23, 2019 at 1:38:00 PM UTC-5, Bruce wrote:
>> >> On Sat, 23 Nov 2019 03:13:12 -0800 (PST), Cindy Hamilton
>> >> > wrote:
>> >>
>> >> >It's not about what consumers do with the bread. It's about the
>> >> >supply chain.
>> >>
>> >> The French can do it. I'm sure the Americans can too.
>> >
>> >Bwah, hah, hah, hah. Good one.
>> >
>> >Americans become like the French. Oh, it's how you tell them.
>>
>> You arguments are rapidly becoming weaker. As you said, you pulled
>> your whole spiel out of a dark orifice
>
>Feel free to stop replying to my posts, then.

Nah, it's too much fun to see you struggle

[Hank Rogers[_3_]]

Cindy Hamilton wrote:
> On Saturday, November 23, 2019 at 2:20:03 PM UTC-5, Bruce wrote:
>> On Sat, 23 Nov 2019 11:12:07 -0800 (PST), Cindy Hamilton
>> > wrote:
>>
>>> On Saturday, November 23, 2019 at 1:38:00 PM UTC-5, Bruce wrote:
>>>> On Sat, 23 Nov 2019 03:13:12 -0800 (PST), Cindy Hamilton
>>>> > wrote:
>>>>
>>>>> On Friday, November 22, 2019 at 4:25:23 PM UTC-5, Bruce wrote:
>>>>>> On Fri, 22 Nov 2019 13:18:50 -0800 (PST), Cindy Hamilton
>>>>>> > wrote:
>>>>>>
>>>>>>> On Friday, November 22, 2019 at 4:04:46 PM UTC-5, Bruce wrote:
>>>>>>>> On Fri, 22 Nov 2019 12:44:02 -0800 (PST), Cindy Hamilton
>>>>>>>> > wrote:
>>>>>>>>
>>>>>>>>> On Friday, November 22, 2019 at 2:54:49 PM UTC-5, Bruce wrote:
>>>>>>
>>>>>>>>>> That's a lot of nonsense.
>>>>>>>>>
>>>>>>>>> How else do you expect to provide bread to someone who can afford only
>>>>>>>>> $0.79 per loaf? I'm genuinely interested in your plan.
>>>>>>>>
>>>>>>>> Do you have a source for the assumption that a $2 bread would cost $5
>>>>>>>> if it wasn't for preservatives?
>>>>>>>
>>>>>>> Nope. I pulled it right out of a dark place. But it seemed intuitively
>>>>>>> obvious from an examination of how bread is stocked (especially in small
>>>>>>> stores such as are found in urban food deserts and the gas station
>>>>>>> down the road), and how the unsold bread makes it to the secondary
>>>>>>> market. If bread only lasts three days, more waste will ensue, driving
>>>>>>> up costs for distributors and sellers. More waste means more cost, and
>>>>>>> they will pass that along to the customer.
>>>>>>
>>>>>> It's also a matter of good planning. And bread that's a day over it's
>>>>>> date can be sold at a reduced price. If science project bread sells
>>>>>> well in a country, that country isn't quality bread oriented.
>>>>>> Australia isn't either. You need access to "wog" shops for good bread
>>>>>> here.
>>>>>
>>>>> It's not about what consumers do with the bread. It's about the
>>>>> supply chain.
>>>>
>>>> The French can do it. I'm sure the Americans can too.
>>>
>>> Bwah, hah, hah, hah. Good one.
>>>
>>> Americans become like the French. Oh, it's how you tell them.
>>
>> You arguments are rapidly becoming weaker. As you said, you pulled
>> your whole spiel out of a dark orifice
>
> Feel free to stop replying to my posts, then.
>
> Cindy Hamilton
>

Druce will never do that. He loves to whine too much.