Himself is making bread right now; I can hear him slamming the dough ball on the countertop. Dunno if that really does any good, but he swears it develops the gluten.

The baking aisles at our two supermarkets are cleaned right out of flour and yeast, but we have enough to keep us going for a couple of weeks. When that runs out, the grist mill at Arva, a village about 45 minutes down Highway 7, sells to the public -- all you have to do is go there. They use wheat from Ontario growers.

Fleischman's active dry yeast (the old-fangled kind, but not quite as old-fangled as yeast cake) has been out of stock in Stratford since Saturday. I guess if things get really bad, we can start another sourdough culture.