Growing up in a German family, our daily bread was rarely white. Dark hued rye and pumpernickel were far more common. This was fine with me at least until I went to school. Seduced by the soft, squeezy texture of the white bread found in most of my friend’s lunch bags, I was done with whole grains. When I saw the bright colored, bubbly bag of the wonderful Wonder bread – Yowsa! “Air sots!” my mother would exclaim - not that I understood what those were, I assumed it was whatever gave it that beguiling texture and wan shade. Read more at the Local Beet.