It’s not the heat, it’s the humidity

The difference between St. Louis and the Bay Area is the little things. Today, I went to the cabinet and took out a slice of bread that’s at least two or three weeks old. It was a little stale, but I toasted it up and it was fine. In St. Louis, bread started to go bad after about three days, and there was pretty much nothing you could do to keep bread from going moldy within a week.