That’s so cool! Not long ago, I was at a restaurant, and the server came out with seven-grain bread (or however many grains). Super boring, right? Well, not after he gave a story about how the flour was brought over from Austria thirty-three years ago, and how each grain was gathered in Austria and brought here, all for the purpose of the chef making the exact bread he had as a child. Suddenly, the bread became much more special—and much more memorable, as evidenced by the fact that I’m writing about it here!