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The Judge of All Trends, Floating Majestically in a Cheap Inflatable.

A man named Clarence Saunders, a Tennessean, had left school and started working at age 11. He was, however, always a voracious reader.

In his late teens, he took a job with a grocery wholesaler calling on accounts at stores in his area. He hadn’t gone to school, but, Mr. Saunders was a genius. You see, a genius might be ineffective to one degree or another in an academic environment, but he/she is still a genius.

It was 1913 and A&P stores, with over 12,000 locations, was the largest retail enterprise in the history of the world. An A&P store represented the state of the art in grocery retailing. This was how it was done…

Later in their history they looked like this…

You walked in and addressed the clerk at the counter with your needs and they went out back and fetched them for you. A grocer, at that time in history, was a full service affair. There was limited display space and everything else was “out back.” One of many draw backs included, lines of customers as orders were assembled one at a time.

Saunders had learned the grocery business from the supply end. He had also observed restaurant cafeteria operations as a customer. A cafeteria, was self serve and everything moved more quickly.

His thoughts led him to create a concept that would change grocery retailing forever.

He came up with a system and no one understood what it was, because, he was a genius and they see, feel and comprehend systems their own way and often, have difficulty communicating them.

Saunders knew self service would speed up the shopping process, so he designed a store that would let the shopper make their own selections and check out with a cashier.

Those fences and turn styles assured that shoppers paid for their goods before leaving.

Well, the store opened and it was a smash hit. It was five times as efficient and the sales per foot was simply unheard of. Saunders obtained a United states patent for “self service grocery” and then leveraged it to over 1200 franchises and company owned stores. Ultimately, he went a step further and had an IPO on the New York Stock Exchange at $43/share.

Every store in “1916 America” was full service except for Clarence Saunder’s 1,200 square foot grocery on 79 Jefferson Street Memphis, Tennessee. By the 1920’s? Every store was self service.

A man with two years of school implemented a concept that grew from one store to the modern day equivalent of a multi billion dollar public corporation in 5 years.

Clarence named his stores...

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Eating white rind cheeses, such as Camembert or Brie.

You'll find them in just about every grocery store across the planet - those delicious little wheels of cheesy delight with a funky white rind that most of us love to eat on crackers, as one of the selections on a classic cheese board, in sandwiches or even on pizzas. They are variously described as tasing buttery and creamy, with a hint of mushroom or a nutty underscore.

But did you know these cheeses are slowly becoming extinct?

Although quite similar, Camembert and Brie both originated from France as farm-gate cheeses, originally produced from raw milk.

While similar in flavour, brie cheese is made using rennet fermentation or lactic fermentation, whereas camembert is made with a bit of both. The types of cows used to produce milk for both types of cheese also varies, adding to subtle flavor differences.

Both cheeses are preserved and matured using a specific strains of Penicillium mould that gives them that bloomy white appearance: Penicillium camemberti

It wasn't always like this. Originally French cheesemakers used local wild moulds that gave the cheeses a grey/yellow or blue/green hue. However, this made the cheese less appealing to consumers.

In the early 20th Century, an American biologist named Charles Thom discovered, by pure chance, that one of his test Penicillium subjects had mutated to create a unique albino strain.

After successfully isolating this new white strain of fungus, it started to be used by French cheesemakers in the Normandy region, who realised that white cheeses were more appealing to consumers and therefore commanded a higher price.

Over a century later, however, the mutant-stain Penicillium camemberti is gradually losing its ability to reproduce.

In 2024, the French National Centre for Scientific Research warned that the spore-producing ability of albino strains of P. camemberti has declined due to prolonged vegetative reproduction. The Norman cheese industry now struggles to find enough spores to inoculate their cheese with.

If Penicillium camemberti cannot be saved, then future generations may never know the joy of eating these delicious white rind cheeses, and we will have to revert to the grey/yellow abomination of yesteryear.

So next time you are in the supermarket, you better pick up some brie or camembert, and enjoy it while you still can, because it is something that future generations might miss out on.

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For Bratwurst, most of the time ordinary rolls are used.

We call rolls “Brötchen”, which means “little bread”. They are a breakfast favourite. Standard Brötchen are baked from white wheat flour and they are very crispy.

The taste of the wheat Brötchen is rather unobstrusive, so it does not overwhelm the flavour of the sausage. But the crispy texture matches the crispy skin of the Bratwurst and the soft inside of the Brötchen soaks up mustard, sauces and drippings from the sausage.

We have many other types of Brötchten (whole grain, from rye, spelt, barley, potatoes etc., with seeds), but for Bratwurst the standard ones are used.

So, why is it so difficult to get good, crispy rolls in the US?

The baking tradition is very different. Most Americans prefer bread which is soft and sweet. This is especially true for hot dog rolls and hamburger buns. The problems that Subway has in Europe come from their breads which are soft and sweet. Europeans do not put sugar in their breads (with very few exceptions).

Nobody would be able to eat some 70 hot dogs with crispy German Brötchen

Second point is that Brötchen have to be freshly baked. After a few hours they loose their crispy texture and are not eaten anymore (we make breadcrumbs of them or use them for meatballs). And you do not put rolls in a plastic bag, because they get soggy in a plastic wrapper. Instead, we use paper bags.

However, I have got rolls from Publix which weren’t too bad. They are freshly baked.

Unfortunately, Publix puts them in plastic. Open the plastic bag as soon as possible.