Bread . . . I love bread. I am always amazed when reflecting upon the versatility of this ten thousand year old food. On Team Carbohydrates, bread has been a core player, a starter for gluten all-team. Bread has been known to play all positions on the court, but even so, I would like to recognize bread on a deeper level, and the influence it has had over the cooking, baking and creating communities. Sure, bread has had its fair share of obstacles: gluten free people, exploding pigs, banning the sale of sliced bread in 1943, and mold. Regardless, bread has always prevailed in the face of adversity, and continues to serve as a pristine canvas on which one can paint a diverse and delicious meal for themselves and their community.