food-safety

Nothing Left to Burn

I pulled the first loaf out of the oven at sunrise, the way I always do when I'm testing something new. You learn the most about a crop in the first half hour of the day, before the meetings start and the data starts talking back at you. The bread was ordinary. Brown crust, crackle when I pressed it, the smell of something worth getting up for. I cut it thin and put it directly into the press — the toaster we built in Year Two from heating elements salvaged from Kadima's drying racks. I watched

Marcus Osei