When I revisited my native land, ten years ago, I was quite impressed by the widespread presence in Sydney of sushi products, all over the city. My first reaction was to wonder how it came about that so many Australians had acquired the skill of producing sushi. Had they all gone up to Japan and back, for a few weeks, to attend training courses? Had they then installed many modern Japanese kitchens in Sydney, to create these products? The truth of the matter is that all these sushi products were no doubt manufactured by a single firm, in one small factory, and then delivered throughout the city by small vans, in the early hours of the morning.
Over the last few days, I've become fascinated by a trivial practical question concerning the small town in Australia where I grew up, South Grafton. I had received an e-mail from a young man who informed me that his mother had been the daughter of our village baker, named Allan Gregor. It was easy for me to detect the building in which the bakery had existed (when I was a child), for its facade was crowned by a sheaf of wheat. And customers entered the bakery through the left-hand door, behind the reddish automobile.
Click to enlarge slightly
I was instantly intrigued by an obvious question. That bakery must have comprised an oven fueled by wood. So, how did the baker take delivery of wood for his oven, and flour for his dough? For hours, I studied GoogleMaps images, trying to figure out where the wood and flour could have been delivered. It took me some time to realize that there used to be a narrow lane to the right of the bakery, where a tree and a whitish vehicle are located in the above photo. I don't know whether the lane was big enough to allow the presence of a vehicle, but that's a minor question. In the early hours of the morning, a truck could have halted outside the lane, and the baker could have then used a trolley to cart wood and flour along the lane, to the rear end of his bakery.
