h a l f b a k e r yProfessional croissant on closed course. Do not attempt.
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Bread tags, also known as occlupanids to the discerning
collector, come in a vast array of designs and colour that
typically depend on locale. I love asking friends to bring
back
bread tags from exotic adventures because who doesn't love
a
good excuse to buy a loaf of bread? I also keep a
small jar
on
my window sill that collects the weekly tag, which at my
local
grocery are colour-coded to days of the week and have the
date printed on them (Toxodentidae Palpatophora
glyphodorsali, in case you were wondering). I completed
the set of seven in under
a
month and am now wishing there were more to discover
without travelling abroad. Bread sales could be increased if
even more variety were added to the tags, much like
quarters
or stamps. They could be printed with fun set designs like
all
twelve grains or two-tone colour swirls to make each one
different. Perhaps if one collected all the tags in a series
they
could be traded in for a free loaf?
Holotypic Occlupanid Research Group
https://www.horg.com/horg/
The leading research centre for the cataloging and taxonomy of occlupanid [mace, Aug 09 2021]
[link]
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Don’t let anyone tell you the Halfbakery’s not
educational |
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well, i guess people will collect anything, so might
as well make them artistic + |
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A hobby for collectors without a lot of dough. |
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[+] Multiple uses has to be a good. |
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Aside: I wonder if there will ever be an ultimate, use
for everything proto material, a quark biscuit so to
speak. |
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occlupanid <> biscuit <> something else. |
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WIFRT, I thought it said "Connectible", which would also be
good. |
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[+]. I only recently saw bread tags for the first time in...
decades I suppose. In the UK, they were a thing in my
childhood, but were phased out for a less useful but
lighter/cheaper bit of tape. They disappeared at the
same time the 2l soda bottles that came with the glued
on black plastic bottom. Recently, I changed store for
bread* and the type I like comes with a tag. It's nice, but
twisting it and tucking the end under works more or less
the same. |
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*We're the USA, so let's wrap our bread in plastic, then,
wrap it in plastic again. So now, you have to really get
your dirty hand in there to negotiate the multiple
obstacles and make sure you inoculate the bread with
something nasty. Don't worry though, we put something in
the bread so it lasts a disconcerting amount of time -
which it needs, to because it's $5 for some odd reason. |
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