By Peggy River Singer

I've been making bread since I was a child. I love the process, the possibilities, the traditions, and the history. Since the stay-at-home situation has encouraged many people to experiment with home-made bread, interviewing the Oversoul of bread seemed a natural choice for this article.

Peggy: Hello, thank you for connecting with me. How would you like me to address you?

Bread: "Bread" will be fine, thank you.

Peggy: What title or word should I use to describe what you do?

Bread: I am the Oversoul of grains as well as yeasts and other leavening substances. My assignment is quite specific and specialized.

Peggy: Will you please explain how you came to hold this position?

Bread: Gladly. As human cultures developed and spread, Creator saw the usefulness of a common (widely adaptable and sharable) source of nutritious, easy-to-prepare foods that did not require the shedding of blood. The Deva of grain-bearing plants stepped up and pointed out that grasses were already very widespread, and suggested using them. Creator then tweaked the genetic makeup of the grain plants so they would be more compatible with human biochemistry, with greater levels of proteins, vitamins, and so forth for maximum food value. It was at that time that Creator brought me into being.

Peggy: And what are your typical duties?

Bread: I am responsible for investigating, studying, and implementing development of new grain and leavening sources and bringing them to the attention of humans. I am in constant connection with selected sources of information about what humans need and desire in these products.

Peggy: Do you influence any humans directly?

Bread: Occasionally, yes, in the form of insights and inspirations.

Peggy: Some of our wheat and corn varieties have become so highly hybridized they are no longer as easy for many people to digest, and have much lower nutritional benefits, than the same plants from long ago.

Bread: Understand please, that I do not have authority to interfere with human activity in such matters. Humans love to explore, invent, and discover, as you know.

Peggy: Yes, and there is growing interest in traditional grains of many cultural groups; quinoa is a good example.

Bread: Exactly. In this you can perceive the working of universal balance: grains that are no longer digestible, balanced by discoveries of new sources of grains.

Peggy: Bread-making has probably always been associated with production of fermented beverages such as beer and ale. Is this also part of your assignment?

Bread: I am aware of the connection, naturally. However, other entities are in charge of those substances and their making.

Peggy: Bread has become deeply rooted in most human cultures as much more than "just" a food source. It is a symbol of hospitality and sharing; it offers an outlet for creativity and craftmanship; it is the source and symbol of many traditions. Has all this developed as a result of your own responsibilities?

Bread: Indirectly. Creator of course has always been aware of the potential for these developments. Again, human free will and inventiveness are the active forces.

Peggy: Is there anything else you would like to share with those who will read these words?

Bread: Allow yourself the freedom, the joy of creating something significant using such ordinary substances and flour and salt. There is a magic to creating bread, to loving and working with the living yeasts. And if the making is not your desire, consider expressing love and appreciation when you eat bread made by others. In this, you will be joining humans who have done the same for many thousands of generations. This energetic connection can help bring balance. This talking is complete.

Peggy River Singer is a Lightworker, animal communicator, medium, faerie ally, Reiki practitioner, and lifelong writer. She combines her gifts to help create harmonious relationships among all who share the Earth. Connect by phone at 734-548-0194; and by email at newbluecanoe@aol.com. Articles about her experiences and insights are posted on her blog, angelsfairiesandlife.wordpress.com.