In the Basque Country, agriculture is the history of permanent colonization. Like everywhere. Before, the land was not cultivated; before, the harvest was not sown; you enjoyed what was not eaten before. They had brought it all from elsewhere. Many of these stories have been written by crops everywhere, also in our own.

Thousands of years ago, they brought cereals. They are, not in vain, one of the axes of the basic food of a model of society, coming from the Mediterranean. Oats (Oats sativa), barley (Hordeum distichon), rye (Secale cereale) and, above all, wheat (Triticum aestivum) are old friends of the arrival of our history.

July brings the fields home or store. This is what the second scientific name of wheat indicates: aestivum, which is received in summer. Throughout the year they are filled with cereals, ganbara, mandium and silo to be able to make bread. Then the miller and the bakers will have to come.

A new bakery hit me in the eye yesterday: they use a disease-producing bacteria to create the pasta of bread. The job done by the yeast is done by the bacteria: remove the mass of bread. The bacterium is Clostridium perfringens, which can cause gangrene and food poisoning. In this spongy work produces sulphide, called rotten egg odor, although some call it a foot odor; in North America, those who make this bread claim that it has “a strong cheese odor.” Try the Rising Creek Bakery And Cafe at Mount Morrisko Main Street 115.eko in Pennsylvania (USA).

Someday that paw-smelling bread may be an important part of our culture. Just as we grew cereals and fed a little more Mediterranean, and we became a little American growing and eating corn, beans, peppers, pumpkins, etc.

Is culture, in fact, not, to some extent, choosing the outside and adapting it to our own? It is no bad thing that there is resistance, which is the one left aside in that election.