this truth, friend.” Hai took the piece in his mouth and chewed. The bread, crispy at the edges, quickly dissolved on his tongue, a salty sweetness spreading to a uniform consensus of corn, as if, incredibly, the bread inherited the essence of corn—sweet, nutty, mildly buttery—while preserving, perhaps even enhancing, that very corn-ness, despite being transformed into a baked good. It was corn bread more corn-like than any corn he’d ever tasted. The way peach rings are peachier than peaches.
