Upon sitting down to write today, I have been inspired by the meal that currently sits in front of me, begging to be eaten. Yesterday, as I was strolling by the farmer’s market that sets up every Wednesday in front of the John Deutsch University Centre at Queen’s University, I decided to treat myself to a loaf of Wolfe Island Bakery “Whole Wheat Red River Bread.” This is a well-known treasure of the local Kingston bakery that is located at 311 Queen Street. As I sat through my class this morning, all I could think about was when and how I was going to get back to my red river bread, with its fresh, fluffy texture (so fresh, having spent so little time travelling from the bakery, that upon sitting out on a cold spring day its moisture fogged up the bag). And now it sits before me – two slices toasted and buttered. So simple – containing only whole wheat flour, cracked wheat, cracked rye, flax seed, sugar, yeast, and salt – and so real (however, the delicately rich taste is actually quite “unreal”). The ingredients are not the only things that are real about this bread. What is especially significant to local food culture is that the people are real. In purchasing this bread, I interacted with an actual person who works in the actual bakery where this bread was made. In handing over a well spent $5.00, I knew that I was supporting this community member as well as a bakery in Kingston that in turn supports even more community members. So combine the unreal taste of a fresh loaf of red river bread and the very real exchange between community members and you have a little slice of heaven. This is the simple pleasure of being able to consume local food that is produced, sold, and bought with care.