I buy bread from a bakery that will go stale and/or get moldy within a week. The regular bread they sell in supermarkets seems to last forever. I mean, come on, if the mold won’t eat it, why am I?

The ingredients in food should be found in a kitchen, not a chemistry lab.

I’ve suspected for awhile that CMOT Dibbler must be running your FDA, and his cousin, GSYB* Dibbler is running ours! 😉 😆

*_{Get Stuffed Ya Buggers}