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Interesting Findings And World Unfolding Through My Eyes.

Sunday, April 29, 2007

Wonder Bread

There’s something to be said for “sodium stearoyl lactylate, dicalcium phosphate, ammonium sulfate and ammonium chloride,” says Alex Witchel in The New York Times (4/25/07). Specifically, Alex is talking about the wonders of Wonder Bread. And Kraft Singles and Sno Balls and Snickers bars, for that matter. And for “orange-colored cheese food,” because “once you’ve grown up with it, you’ll be hungry for it until the day it kills you.” But mostly, says Alex, this is about the “fresh Wonder Bread experience, something like eating Play-Doh shot through with air and flavored with milk.”

For Alex, this fascination began with “a tour of a Wonder Bread factory in third grade,” and then wolfing down “two fresh slices” on the bus ride home. And of course it’s not just the Wonder Bread, but also what you put on it — peanut butter, with “the jelly staining the bread like church windows.” Then there’s the tuna salad and the chicken salad, but in “the days before chicken salad turned into fruit salad (Raisins? Grapes? Nuts? Why?).” Alex is talking about “a simple salad, bound by the inimitable seal Hellmann’s makes with the bread, that yields perfect triangles of gourmet spackle.”
More:There’s something to be said for “sodium stearoyl lactylate, dicalcium phosphate, ammonium sulfate and ammonium chloride,” says Alex Witchel in The New York Times (4/25/07). Specifically, Alex is talking about the wonders of Wonder Bread. And Kraft Singles and Sno Balls and Snickers bars, for that matter. And for “orange-colored cheese food,” because “once you’ve grown up with it, you’ll be hungry for it until the day it kills you.” But mostly, says Alex, this is about the “fresh Wonder Bread experience, something like eating Play-Doh shot through with air and flavored with milk.”

For Alex, this fascination began with “a tour of a Wonder Bread factory in third grade,” and then wolfing down “two fresh slices” on the bus ride home. And of course it’s not just the Wonder Bread, but also what you put on it — peanut butter, with “the jelly staining the bread like church windows.” Then there’s the tuna salad and the chicken salad, but in “the days before chicken salad turned into fruit salad (Raisins? Grapes? Nuts? Why?).” Alex is talking about “a simple salad, bound by the inimitable seal Hellmann’s makes with the bread, that yields perfect triangles of gourmet spackle.”
More:http://reveries.com/

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