Winnerpeggers and Losers

From the kitchen at the local church I lug home a lightweight plastic cake box – a black plastic tray and a clear plastic cover. The whole thing about two feet long, fifteen inches wide and perhaps four inches thick.

I figure on loading the lid with three inches of soil and raising African Violet cuttings within, using the black plastic base as a lid.

Turns out there were tow lids, so I'll use both for a bit of added strength. Above you can see a photo of the two lids, drying after being rinsed, lying atop the base.

Something on a label caught my eye:

That's right! Black Forest Cake, Made in Winnipeg, and shipped (trucked!) to Toronto, the centre of the known universe.

What are we doing in Toronto, megapolis, self-serving driving force of the provincial economy, trucking in cakes from Winnipeg?

Are the cakes that good in Winnipeg? Better than we can bake here with our multi-cultural background and recipes?

Volume? Surely Toronto ought to be the biggest market for yuppie-consumable cakes, enough to shelter our own factory, or even factories.

Where on earth is the economy in trucking cakes to Toronto?

I know that they grow wheat in or near Winnipeg; we don't do that here. But sugar? Water? Fats? We got them all right here on the shores of Lake Ontario.

Why are we trucking cakes in to a Superstore in Toronto?

From Winnipeg?

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