Bread, abundance, and the rooms we live in
On scarcity, fullness, and what economics keeps forgetting about kitchens.
Most economic stories about abundance start in the wrong room. They start in the warehouse, or the trading floor, or the model. They almost never start in the kitchen, which is strange, because the kitchen is where abundance is actually decided.
Consider bread. A bag of supermarket flour costs less than a coffee. A packet of yeast costs less than a stamp. Salt is, by mass, the cheapest thing in the building. The economic inputs of bread are, in any meaningful sense, free. And yet most of us do not have bread.
What we have is a transaction we call bread. The substance arrives plastic-wrapped, sliced, fortified. It is not bad. It is not the thing.
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