I found these two great articles this morning and I thought they would spark up some great conversation.  Any thoughts?

http://www.bbc.co.uk/news/science-environment-20540758 [1]

 - Microzap technology effectively micowaves bread to remove mold spores, increasing shelf-life to 60 days.  The company says it would reduce the amount of additives in commercially available bread, decrease waste and save money. 

http://www.bbc.co.uk/news/magazine-17353707 [2]

- Although this story is written using British statistics, I think it is applicable in the US as well.  Is the general public losing touch with the bread machine process?  Do they no longer value "factory bread"?  Does this mean that artisan bakers and small-scale commerical operations have a fighting chance?  When does a small-scale operation become a "factory"?  How does a small-scale operation balance quality and volume?