Is it the Man? Or, I ate a vegemite sandwich!

Okay, down to nails: my fellow coworker is someone to whom I look up, literally. An Aussie accent is his heritage, while New Zealand, Fiji, and San Francisco are his hermitage. While I wish you could meet the guy, I also want to keep the secret (he's the best-kept one of the company, methinks).

Why, you ask?
Well, because he's down-to-earth and you'd never suspect he's probably the most well-traveled, cultured person you'll ever meet. This guy is completely without pretense. Casually talking about flying from Auckland to Geneva when he was courting his wife... about diving off the coast of Tahiti... joining the local "Bar-Run" club in Sydney (get this... it's a running club where the members jog from bar to bar between rounds of beer -- the ultimate progressive). He has the most grounded sense of the here and now, that I've ever seen. Chatting casually about helping the company privatize a set of national services in Fiji... because he doesn't want to retire here (who would?). But he can also spin a tale about the rock-sitters in Perth, rainy season in Fiji, the best places in California to take your kids camping, and ... the dude is an avid fan of vegemite.

Do you know that of which vegemite consists?
You're so not gonna believe this: it's leftover from the beer-making process. Seriously. I learned that tonight. It looks like it could be chocolate spread. But it's not. Basically the stuff is yeast-byproduct. Like little yeast-monster shit. (Sidebar: apparently beer has virtually no vitamin B, and all of the vitamin B is located in the vegemite. So Aussies love eating vegemite sandwiches after a night of hard drinking... LOL. It makes sense.. that one would crave a vitimin to help them metabolize all of the booze).

How vegemite got it's name:
After WWI, the dude who invented it wanted to invent a yeast-byproduct spread. His mum must've made something like that homemade... because how else would he've had the idear? Anyways, the dude paired up with the Canadian, Kraft, of Kraft cheese, to make the product. The dude's daughter, placed a number of prospective names in a hat, a hat, of all things... and hence, the name vegemite was born.

The proper making and eating technique of the vegemite sandwich:
First, get a nice moist piece of white breat. Wonderbread is prolly the best. Then you can do one of two things... either spread a thin layer of butter or a thin layer of honey (or one of each) on each slice. Finally, spread the thinnest concievable layer of vegemite that you can possibly manage, on each slice. Vegemite is not something which you spread on like peanut butter... no, it's something one might spread on and then scrape off, much like I do to the mayo on my turkey sandwiches (otherwise, it's too tangy).

So, what's it taste like, and do you like it?
To be honest, I couldn't perceive too much of a taste, other than it's salty. And since I love salt, then heck ya! I loved it. Yah, sure, I know what you're thinking... why not just salt a piece of bread and get it over with....? Because, gentle reader... this is a salt spread. It adds body to your Wonderbread. Wunderbar!