Baking & Snack - April 2020 - 12

editorial
Comfort in a time of crisis
It was March 15 when I realized things would not be the
same for a long time.
When I woke up that morning, I was supposed to be
leaving on a family spring break trip to Daytona and then
on to Charlotte, NC, for the SNAXPO conference. The
coronavirus (COVID-19) had other plans.
I cried myself to sleep that night ... out of the loss of
our vacation, the closing of my son's school, fear of the
rapidly spreading virus (and all the unknowns that come
with it) and the sick feeling of panic as supermarket
shelves were depleted at an alarming rate.
We went to the grocery store that day. Having planned
to be gone for a week, I had strategically planned for an
empty refrigerator. I expected many families would be in
the same boat and braced myself for a bit of an onslaught.
But I wasn't prepared to see throngs of people walking
out with bottled water and toilet paper by the case.
I'm no scientist by any stretch of the imagination, but I can't get my head around how a
respiratory virus impacts the water and paper supply. As this began to unfold, I asked
myself, "Are these people crazy, or am I
ill-prepared?"
That question haunted me as I browsed the
barren aisles throughout the store. And then I
thought, "Thank God for the bakers."
Throughout modern history, commercial baking
has stood out in times of crisis. In the Great War, bread
was rationed as soldiers went off to fight, and the women

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Publisher Emeritus
Mike Gude
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EDITORIAL

stepped in to keep the bakeries running and Americans
and our soldiers fed. And then during World War II, War
Food Order No. 1 mandated the enrichment of white
flour, which set in motion the production of white bread
that fed the allies and changed the course of its consumption for two generations.
And here we are today, with a pandemic inciting panicbuying that threatens the supply chain. And, still, the bakers are baking. And suppliers are supplying them. Amid
this frightening medical and economic crisis, I hear a
message that gives me hope: Our food supply is safe. Our
industry is literally supplying comfort food, and for that,
I thank you.
These are strange times, indeed, my friends, and it
changes by the day ... even the hour. As I write this from
my newly setup home office, I don't know what the world
will look like by the time your eyes pass over this page.
I do know that, someday, my son will tell his children
what it was like to live through the COVID-19 pandemic.
When that day comes, imagine what the Bundy Museum
or Baking Hall of Fame will hold. Imagine what "normal"
will be.
History has shown that when all seems lost, this industry steps up and provides. The history being made now is
no different.
As I shouted to my neighbor from across the street,
"The bakers have got this!"
- Joanie Spencer, editor
jspencer@sosland.com

Joanie Spencer
Dan Malovany
Nico Roesler
Charlotte Atchley
Anna Wiber
Karlee Renkoski
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E-mail: BakingSnack@sosland.com
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Company, a division of Sosland Companies, Inc. All rights reserved. Reproduction of the whole or any part of the contents
without written permission is prohibited. Printed in USA

12 Baking & Snack April 2020 / www.bakingbusiness.com

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4/6/2020 11:17:01 AM


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Baking & Snack - April 2020

Table of Contents for the Digital Edition of Baking & Snack - April 2020

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