WWW.CITYGATENETWORK.ORG MAY/JUNE 2019 55 E very week I go to a local specialty bakery called Nightingale Bakery to pick up bread for the mission. It’s owned by a friend of mine, Dave, who is a true master of his craft. He makes organic breads and pastries from heritage varieties of grain that he mills himself in his shop. Dave takes so much care to make sure every loaf is just right, with only a few high- quality ingredients and time-honored techniques. Dave takes his bread very seriously, but he’s not alone. The French actually have laws that govern where and how bread is made. Although Dave is a baker now, he studied history in college. Having learned about many ancient cultures, he told me, “where there is culture there is bread.” Not only do most cultures have bread, but they also have old bread. Bread is one of the most frequently donated items to our mission. Bread is served at almost every meal, seven days a week— approximately 192,000 servings of bread a year. Even with that volume, we still have trouble using up all the donated bread before it spoils. Many kitchens use older bread for croutons and bread crumbs and bread pudding, but a few other dishes are also great for using up bread. Here are some examples of ways other cultures have used old bread. Panzanella: a classic Italian salad of chopped bread and tomatoes, olive oil, vinegar, and fresh basil. Fattoush: an ancient Syrian salad made with old flat bread, mixed salad greens, lemon juice, tomato, onion, cucumber, feta cheese, and middle eastern spices. Pain Perdue or Lost Bread: the classic French toast, made from bread soaked in an egg and milk mixture then cooked in a pan. Ribollita: an Italian soup made with old bread and vegetables, coming from the Italian word meaning to “re-boil.” All around the globe, cultures have treasured the art of bread making and consider wasting bread to be a sin. At our mission, we do our best to produce good, healthy food for our guests, while not wasting ingredients. The book of John describes the miracle of feeding the 5,000. When Jesus broke the bread and fish, he instructed his disciples to “gather up the fragments that remain, that nothing be lost.” To Jesus this was more than just old bread; it was a sign to His followers that His provisions are more than enough. At Springs Rescue Mission, bread is part of our culture—a daily reminder that our God is the God of More Than Enough.  FULL PLATE Tyler Peoples Daily Bread How old bread can help you provide a life essential Tyler is catering manager for Springs Rescue Mission. During his 10 years in the food services industry, he has been recognized as the Best Chef in Colorado Springs by the Colorado Springs Restaurant Association, and was awarded Chef of the Year in 2014 by the American Culinary Federation. Contact him at tylerp@springsrescuemission.org.