It is something to behold... a company that can chart the health of the eucharistic faith and piety of liturgical Christians in the US simply by checking on sales!
We use them. Do you?
Tuesday, March 16, 2010
A Whole Lot of Little Breads...
It is something to behold... a company that can chart the health of the eucharistic faith and piety of liturgical Christians in the US simply by checking on sales!
We use them. Do you?
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We use them as well. My wife grew up Disciples of Christ (TCU grad even) and I remember that the communion wafers were like oyster crackers except square, not hexagonal.
We use them too.
That is what we use. I like that they have a bit of heft to them so you have to actually chew on the host.
We use them at my parish, too.
It is odd to go from the host wafers that are thicker--the Cavanagh type that we use--to the paper-thin ones used at Circuit or District Conferences.
I use several brands. I prefer, for decent sized congregations, to use their large breads that break into about 25 pieces each.
At the hospital, I use the regular 'priest's host', which breaks into 4 pieces (or more, if you are inventive!).
I do my best to avoid individual wafers whenever possible, save for what I reserve to commune the sick in emergencies where a full celebration of the Eucharist is impractical.
One brand that I like in some respects better than Cavanaugh is St. Michael Altar Breads from, as I recall, Holland. Meyer Vogephol in Cincinnatti stocks their product, which is thicker and tastes far superior to Cavanaugh's product. Unfortunately, they are so crisp that they leave lots of crumbs at the fraction, and they do not have sealed edges, which makes even handling them for distribution a bit of a pain.
If I could combine the taste of the St. Michael breads with the ease of the Cavanaugh bread, I'd be a happy man.
One brand I avoid like the plague is "Charis" out of Sparta, Tennessee. They are the worst of both worlds - unsealed edges, paper thin, taste like styrafoam, and crumby as the dickens.
Curious, though... how many of you used 'bleached' hosts, and how many use 'unbleached'? I prefer the taste and 'breadiness' of unbleached, but have read some interesting arguments for using bleached as representing the finest offering.
Rob+
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