Our daily bread on november 6 2012
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  • 1. Our Daily BreadLooking at bread in a new way and creating value starting with one loaf of bread
  • 2. What do we need?Our team this week is completely new, we nevermet each other and we want to introduce ourselves to add another layer to the skill of creativeobservation to squeeze as much value from “a loaf ofbread” theme as possible to have fun
  • 3. How can a loaf of bread satisfy our needs?We decided to introduce ourselves to each otherby sharing stories about our daily bread:• Bread we had on our table on November 6, 2012• Bread we observed around us on that day• Bread we thought about on that day• Bread we told other people about on that day
  • 4. Felipe’s Loaf of Bread on November 6, 2012 I had a long day of work. I want to go to sleep after a very long day. But I also want to finish creativity courseassignment and try out new strawberry fruit spread. How can a loaf of bread satisfy my needs? On my way to the strawberry jam store , I took the opportunity to practice creative observation skill inside storesand to take pictures of several unusually creative breads in my city. I went to Boudin bakery, San-Francisco, and took pictures oftheir decorative breads.
  • 5. Felipe’s Loaf of Bread on November 6, 2012 Boudin Bakery is based in San Francisco, California. It is world famous for its “Original San Francisco SourdoughFrench Bread". The bakery was established in 1849 by Isidore Boudin, son of a family of master bakers from Burgundy, France. Isidore creatively combined the sourdough popular among California Gold Rush miners with French bread makingtechniques and the legendary Boudin bread was born.
  • 6. Felipe’s Loaf of Bread on November 6, 2012 I also went to Whole Foods Market and took a picture of their selection on November 6, 2012.
  • 7. Felipe’s Loaf of Bread on November 6, 2012 Then I realized that I needed bread for the week so I purchased a loaf. I decided to purchase a different brand(house brand) of my favorite bread. I will take this loaf of bread to work and eat it as a snack.
  • 8. Felipe’s Loaf of Bread on November 6, 2012The nutritional facts of the breads we sell here in San Francisco.
  • 9. Felipe’s Loaf of Bread on November 6, 2012So, how did a loaf of bread satisfy my needs today?• Shopping trip gave me the opportunity to observe and take pictures of beautiful bread loaves.• I was able to spread my new sugar free strawberry jam on my new bread, allowing me to taste both.• Now that I have my fill, I am ready to go to sleep to get ready for another long day tomorrow!Felipe Valls
  • 10. Javier’s Bread on November 6, 2012I am going to be really honest with you: I don’t eat bread at all. I dislike carbs as much as I can, so I try not to eat bread because Idislike it… I like to care of my diet (selfish reason).However, I can tell you I am a big fan of some breads that I have seen when I have traveled outside USA. My favorite one is fromColombia. It is called Roscon, which is a bread filled up with guava fruit and cheese. It is like heaven. It is a very sugary bread.
  • 11. Javier’s Bread on November 6, 2012My mom used to make a bread with sugar cane called Cuca. It is very dark because of the sugar cane products used and it is alsovery sweet. ¡¡¡mmm!!! Cucas
  • 12. Javier’s Bread on November 6, 2012In Mexico I have tried bread with jalapenos and some spicy cheeses. It looks really weird to eat, but once you tried it is a veryintense experience. I love spicy foods.I also love the Mardi Grass bread (King Cake). It is really amazing to see the different colors and shapes and the surprises you findin it.I know this is not considered bread, but I love donuts, which could be considered some kind of bread in USA.Returning to my native Colombia, there is also a bread make of yucca roots called Pan de Yuca. It is way easy to bake. They sellthe dough ready to mix: you just need to add water, cheese, salt, eggs and bake for twenty minutes. Francisco Javier Villalba.
  • 13. José Antonio’s Bread on November 6, 2008 Dear all, allow me to show you pictures of the different kinds of bread I have at home right now:Bimbo, Chapata, and Whole Grain bread. What’s unusual about them is that my wife is pregnant now and needs to eat a specialbread. To me bread has the experiential and emotional component. It is experiential gastronomy. When I taste bread, itevokes recall of different feelings and emotions, such as taste of homemade food, memories of place of birth, and others. It linksthe origin of bread with my country, sunny and sandy Spain. Bimbo White bread is designed for children, it has no crust, it is wider than usual, and it has many vitamins. Itsdaily message to me is to get inspired by fun and childhood. Brown bread is widely used for dieting and weight loss. It is perhapsthe most global bread in meaning, because everyone these days is concerned about their diet. All bread is commercialized, pre-sliced, both traditional wood oven-baked chapata and more modern breakfast toast bread. José Antonio Cano
  • 14. Liudmila’s Bread on November 6, 2012 I live in Canada, Toronto, the most multicultural city in the world, population 4 million. 90% of Torontonians wereborn outside Canada, immigrants from all over the world. We have breads of at least 130 different ethnicities baked and sold inour city. And many people bake their own bread or combine store bought and home made breads in their diet. I am Russian. My husband is Cuban, our son is Cuban-Canadian-American. Our bread today is varied and there isplenty of it. Our diet is fat free plant based, so when I dont cook and I want to finish leftovers, bread is the main source of caloriesand carbohydrates in our meals. In our family bread is served with every meal, as a snack and for dessert. Here’s what we have in our bread box. Top right, clockwise. Homebaked buttermilk bread for breakfast. WholeWheat kaiser bun for snack. Cuban Galletas de Sal (water crackers) served with marmelade for desert. Polish sourdough PioneerRye served with hot soup for lunch. Canadian megabakery WonderBread, whole grain, pre-sliced, for grilled sandwiches fordinner.
  • 15. Liudmila’s Bread on November 6, 2012Bread is very expensive in Canada, even though we produce most wheat of the world per capita. In our family I bake a lot of breadmyself, and homemade bread costs me up to 80 times cheaper than store bought kind.Today I spent only 70 cents on bread (Kaiser Roll bought for snacking on the go). Prices of our bread currently are as followsWonderBread from mega bakery is the cheapest bought bread - $2.40/kg of breadNext cheapest bread is Rye Bread from Polish bakery - $4.30/kgWater Crackers are relatively expensive, $5.30/kgKaiser roll is astonishingly expensive - $10/kg, even though in store it doesnt look like an expensive item, 70 cents per bunHome baked buttermilk bread $0.30/kg . That much bread for 30 cents!
  • 16. Liudmila’s Bread on November 6, 2012As part of the course assignment I posted a request to share stories about daily bread in my online blog and got over hundred replies from Russian-speakingreaders from all over the wold in a space of a few hours.There will be many more replies in the days to come. Its accelerating, like a snowball. People from all continents are sharing stories about daily bread ontheir table and bread customs in their countries and towns. Its all in Russian, but Ill post a link anyways. Readers of my blog find topic of daily breadfascinating and generously share their stories.http://mariana-aga.livejournal.com/170088.htmlThis link leads to a more complete story about my bread on November 6, 2012, about stores I visited, bread I saw, and pictures I took. And about amazingpower of creative observation that this course teaches us, the gifts it keeps giving.We got a huge positive response, starting with a loaf of bread, just as was our assignment. People are learning about themselves and about theircompatriots in other countries and towns of their own country a lot and engage in lively discussions, reveal their observations about bread, and share tipsabout where the best loaf is sold in their town or what is exactly the best recipe for the tastiest loaf. They befriend each other, exchange contact info andbuild new community, both virtual and in real life.In our team, we learned to practice brainstorming in a group of strangers, to remedy the situation of too few participants by creating a virtual team with’orphans’ from several course teams, we learned to see bread in many different ways and to reframe and increase its meaning and value in hundreds ofways (transcripts of brainstorming sessions are available upon request). For example, our team mate Sebas Nogueira from Spain, contributed“I suggest we begin the brainstorming by understanding the process of generating value. Some thoughts:- the value of a loaf of bread is not the same in a rich country compared to an area that has problems to feed the population- we can count value as the number of persons interested in the loaf of bread itself. For some religions bread has an important role in their Holy Mass.”We got to know each other better, and ultimately we are becoming more creative than before the course.All starting with a loaf of bread.Liudmila Valls