Saturday Morning Breakfast Cereal by Zach Weinersmith for July 20, 2020

S’truth. Prior to, what, 30 years ago (best guess), chicken wings were near throwaway not a thing, short of meat but now sold for the chicken tasting flavored coating. Potato skins were throwaway, now skins are on the menu on some restaurants. And a fisher I know from a town on Lake of the Woods where I grew up just shakes his head at a local restaurant’s ‘fish wings’ on the menu, which is just breaded fins, fins f’gawd’s sake. As the population has increased, we’ve been to reduced to the bottom of the food chain.

Is this a reference to catfish, crawdaddies, kale or prawns?

We would ferment the craproot so it would be extra stinky.

I love a good pumpernickel. As a kid my dad was embarrassed by the “crude dark” bread they had, and envied the kids who had sandwiches on white bread.

Artisanal snobbery. If you haven’t made it, how in the ever lovin’ h-e hockey sticks can you possibly know?

Many great classic dishes were created by people using only what was available at the time. BBQ for example.

Not really so far off. Medievals who were very well off ate white bread we now consider poison. Down the scale, less well off ate brown bread that we now pay extra for. Even less well off ate maslin bread, that we now call multi-grain and pay a premium for. The truly destitute ate bread made from peas and beans, which we would call gluten free and would price above all others.

Back then, the demand for spices was so high to cover up the taste of the food.

Craproot is best stewed with goat liver and left to age for several days.