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bread

Posted inEditor's Pick

When Baking and Real Estate Collide

by Cheri Lucas Rowlands June 22, 2022October 19, 2022

For The New Yorker, Anna Wiener explores the cuisine-real-estate business model and traces the rise of Tartine, the artisanal San Francisco bakery known for its delicious breads and pastries and hip, airy spaces. How did this beloved spot in the Mission become a world-renowned brand? And is this food empire really what it seems? Certain […]

A seeded challah loaf, surrounded by the ingredients used to make it: egg yolks, flour, salt, and yeast
Posted inStory

Our Braided Bread

by Benjamin DuBow May 19, 2022May 11, 2023

In my native New York, I don’t feel the need to perfume the air around me with the sweet scent of challah. But here in Iowa, there is a void I need to fill.

Posted inEditor's Pick

Flour Trip

by Cheri Lucas Rowlands February 16, 2022October 19, 2022

“Two years have passed since that first baking frenzy began — are we any closer to knowing what those loaves are made from?”

Posted inEssays & Criticism, Feature, Nonfiction, Story

The Bread Thread

by Emily Weitzman September 25, 2019January 27, 2023

Emily Weitzman condemns the persistence of slut shaming over different stages in her life, and combats it with humor and…bread.

Posted inBusiness & Tech, Food, Highlight, Quotes

Bread, Disrupted

by michelleweber November 21, 2018October 19, 2022

Bread: it was so terrible, right? Thank goodness the tech industry finally iterated on it so we can make a decent piece of toast after 6,000 years.

Posted inNonfiction, Quotes

Our Problem Might Not Be Gluten, After All

by heymarkarms November 1, 2014October 19, 2022

There is more to wheat than gluten. Wheat also contains a combination of complex carbohydrates, and the Australian team wondered if these could be responsible for the problems. Gibson and his colleagues devised a different study: they recruited a group of thirty-seven volunteers who seemed unable to digest gluten properly. This time, the researchers attempted […]

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