The Montreal bagel and other aspects of Jewish food, plus biscuits and block-chains, fish and faux-meat.
The trial and error discoveries that allowed out forebears to turn the weirdest things into pure deliciousness are a huge challenge to my worldview.
You can hope and pray that the price of vanilla comes down, or you can look for something else to use, which is what adventurous chefs have been doing.
We got sun-dried tomatoes, we got good pork, we got beer and whiskey, we got ancient maize.
The thing about a sourdough mother is not that it needs looking after but that it brings forth life. And it doesn't need a cute name to do so.