Bread Club

THE EVOLUTION OF BREAD... CLUB

LAVIA RAOF STAFF WRITER The consumption of carbohydrates in the classroom

Arguably the most unique club at Lindbergh High School, Bread Club has been in the limelight of the long list of extracurriculars students can pursue at school. But what about bread-eating is so appealing to the student-body? Mrs. Switzer, teacher in the English department and sponsor of Bread Club, has witnessed this collective fascination with the club first-hand; an interest that has evolved during her four years in Bread Club from creation to present. “I don’t know how [the] word of Bread Club has traveled so far, but I think it’s just because it’s kind of a novelty,” Switzer explained. Bread Club does exactly what the name would suggest, they eat bread– though there are a few extra intricacies within that process. Switzer, along with the student heads of the club– Grace Herzog (12), Caitlin Kearns (12), Francesca Kohrs (12) and Blake Hebert (12)– host an activity during each monthly meeting, such as a challenge to write a loving ode for bread, whose winner(s) determine which type will be eaten for the next get-together.

“[It’s] something to get them involved, listening and learning about bread,” Hebert commented. Occasionally, a Google Slides presentation is shown during the feasting for educational purposes; a recent one being an exhibition of the history of the loved food item. From Raising Cane’s Texas Toast and garlic bread from P’sghetti’s to a DIY cinnamon waffle (via a brought-in waffle iron), there are no limits to what can be brought in– the true limit is the amount of people who can actually attend. “We really try to advertise and recruit at the beginning of the year,” Switzer said, “and then, unfortunately, with having to have a set number of people that we’re buying bread for, it’s hard to have an open-door policy.” Bread Club has a restrained member capacity based on how many students can be safely held in a classroom, as well as how much the cost is financially, as the bread comes at no cost to the members. “We really try to advertise and recruit at the beginning of the year,” Switzer expands, “and then unfortunately with having to have a set number of people that we’re buying bread for, it’s hard to have an open-door policy.” Originally, at the beginning of the 22-23 school year, 40-45 people signed up for the first meeting, but, due to conflicting clubs held at the same time, about 20-25 generally attend each meeting currently. Grace Herzog, the co-president of Bread Club, notes that these restrictions only add to the tightly-knit community that students have created over their common interest: bread-eating. “I think it’s a really nice ‘destress’ type of club… it’s just fun to bond over something as silly as bread,” Herzog said.

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