There is a park in Alexandria, MN, called Noonan Park. It’s a park with a man-made pond, and it is a popular location for geese to hang out. That’s largely because it’s a place where geese don’t have to work very hard to get a free meal; there are usually many willing participants who will oblige.
Bread - stale bread- is a popular choice. People will bring the “butts” of their loaves, or bread that, for whatever reason, they have decided is no longer fit for human consumption.
Pieces are pinched and ripped off - a little piece here, a hunk there - and they are thrown onto the murky pond. Waiting geese, of differing quantity and size - it depends on the day and time of year - greedily await the morsel, and will fight each other for the prized portion.
Not long after, that morsel is transformed, becoming a greenish-brown mass along the pond’s edge, a nearby path, or whatever nearby location the geese carelessly decide to rid themselves of post-lunch deposits.
There is a path that encircles the pond. Undoubtedly, most locals know better and avoid the path, but some will give it a try, lured in by the pastoral view. Attentive passers-by regard the obstacle course of waste with disdain, gingerly side-stepping the mess. Some step squarely into the mess, oblivious.
Either way, the once-tasty morsel has been discarded and become unwelcome and unwanted. It is now someone else’s problem, or no problem at all - forgotten.
The thing about bread is that although it no longer retains its once-alluring, yeasty aroma and ethereal texture, it is still bread. The crust may be a bit tougher. The interior may be a bit more dense - not as light, springy, or airy as when it first came out of the oven. But it’s still a meal, every bit as capable of filling and satisfying an empty belly.
In point of fact, such bread is often preferred. Stale bread is the cornerstone of a perfect bread pudding. Nora Ephron once said of her bread pudding recipe, "Any bread will do, the worse, the better.” Likewise, the flavor and texture of dressing (or stuffing, if that’s your preferred word) is dependent of the stalest of breads. No bread makes better bread crumbs, the ingredient that when combined with other complimentary flavors, forms the most fabulous dishes, or coats and protects the moist, delicious flavors within.
It’s true that there is nothing better than freshly-baked right out of the oven. The fragrance and butter-laden texture is mouth-watering beyond description; it’s like enjoying a warm hug. But even that doesn’t last. It’s short-term happiness.
Therefore, whether it’s fresh or day-old, bread is bread. If unspoiled, each bread serves a precise purpose. Its age, texture and flavor is dependent on the situation, occasion, and accompanying dishes. Each is valuable. Each brings something to the table.
Last comment: This isn’t about bread.
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