When I was a sophomore in college, I lived in a dormitory suite with nine other guys: six bedrooms, two sitting rooms, and a large locker-room style bathroom. About mid-way through the first semester, one of our number, a 3rd-year biochemistry major, suggested that set up a small brewery in one of the sitting rooms. We all read up on how to make beer and thought it was a great idea; so we helped him do it. It takes three to four weeks to make a batch of beer, so over the next few months we made quite a bit of beer.
Then, late in the spring semester, one of our roommates had a chance to get some yeast from a famous California champagne producer, so we thought we’d use it in our beer. We thought we’d be super-cool making beer with champagne yeast and our beer would be magnificent; we weren’t and it wasn’t. In fact, it was downright awful.
It turns out that not all yeasts are the same!
Five weeks ago we began our month long journey through the world of bread with what Presbyterian scholar Choon-Leon Seow called the “remarkably mundane” story of food for the hungry, the feeding of the 5,000.
Children, as those of us who have had or who have been children know, grow in their ability to communicate. Vocabularies grow. Grammars develop. They move from simple one- or two-syllable concepts – such as “Mama” or “Dada” or “NO!” – to more complex ideas.
