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 […]
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.
“Two years have passed since that first baking frenzy began — are we any closer to knowing what those loaves are made from?”
Emily Weitzman condemns the persistence of slut shaming over different stages in her life, and combats it with humor and…bread.
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.
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 […]