Olive loaf belongs to the era of union wages and metal lunch boxes, white bread and hard hats. The 50s. Even the colors match the time. I’ve never met a soul from any era who actually ate it.

 

 

Bologna originated in a monastery near Bologna, Italy. The monks there pounded pork into a paste with a mortar and pestle, then baked the shaped loaf in clay ovens. Now days bologna’s a highly mechanized churn-up of all sorts of pork by-products, not to mention a billion additives and preservatives. I bet it tastes bad, too, although I’ve never eaten any. The color is just so yucky.

 

My grandfather ate a bologna sandwich on white bread with ketchup every day for fifty years and he lived into his eighties, all the while smoking four packs a day. Bologna’s a Superfood!