1 00:00:09,119 --> 00:00:11,360 Speaker 1: Hello, and welcome to Savor production of iHeart Radio. I'm 2 00:00:11,360 --> 00:00:13,920 Speaker 1: Annie Rees and I'm Lauren Vogelbaum, and today we have 3 00:00:14,000 --> 00:00:18,480 Speaker 1: a classic episode for you about bagels. Oh yes, this 4 00:00:18,520 --> 00:00:21,239 Speaker 1: was a fun one. This was a fun one. Oh yeah, yeah. 5 00:00:21,280 --> 00:00:26,439 Speaker 1: It's from back in February of eighteen. Um of February 6 00:00:27,000 --> 00:00:31,319 Speaker 1: nine is National Bagel Day. That's not why we did 7 00:00:31,360 --> 00:00:34,519 Speaker 1: this episode, I don't think, um, but because it was 8 00:00:34,600 --> 00:00:38,200 Speaker 1: after that that this published. But but we're like, we're 9 00:00:38,240 --> 00:00:42,280 Speaker 1: like almost right on time right now, almost right on time. 10 00:00:42,360 --> 00:00:49,320 Speaker 1: That's our m O. Yes, particular reason you wanted to 11 00:00:49,320 --> 00:00:54,760 Speaker 1: bring this one back, you know, um no, No, I 12 00:00:56,720 --> 00:00:59,120 Speaker 1: was just looking just looking through the calendar. I had 13 00:00:59,160 --> 00:01:00,960 Speaker 1: been kind of like a way for a good time 14 00:01:01,360 --> 00:01:05,240 Speaker 1: to publish it. Um uh, And I felt like that 15 00:01:05,400 --> 00:01:09,080 Speaker 1: that time, that time was now. Uh. Looking back, I 16 00:01:09,120 --> 00:01:11,840 Speaker 1: think that when we recorded this, we were really right 17 00:01:11,880 --> 00:01:19,360 Speaker 1: on the cusp of everything bagel seasoning being like ubiquitous. Yes, 18 00:01:19,680 --> 00:01:22,600 Speaker 1: I think so, because I remember I was sort of 19 00:01:23,240 --> 00:01:26,679 Speaker 1: new to it. A friend of mine raved about like 20 00:01:26,760 --> 00:01:30,480 Speaker 1: Trader Joe's not a sponsor version of it, and I 21 00:01:30,560 --> 00:01:34,000 Speaker 1: was it was something I was like, huh And then now, yeah, 22 00:01:34,319 --> 00:01:39,200 Speaker 1: it's pretty everywhere, which is great. I love all the 23 00:01:39,240 --> 00:01:41,320 Speaker 1: things that go into that, so that's nice, you know. 24 00:01:42,040 --> 00:01:46,360 Speaker 1: Um uh. Also, I do have to say that my 25 00:01:47,400 --> 00:01:51,240 Speaker 1: speaking of everything bagels, my my glee for that particular 26 00:01:51,360 --> 00:01:57,040 Speaker 1: product was only intensified by the film Everything Everywhere All 27 00:01:57,080 --> 00:02:01,800 Speaker 1: at Once, Yes, Yes, Yes, Yes, um, which I watch 28 00:02:01,920 --> 00:02:04,160 Speaker 1: with my mom over the holidays, and she was such 29 00:02:04,200 --> 00:02:07,520 Speaker 1: a good person to watch it with. She especially loved 30 00:02:07,560 --> 00:02:10,160 Speaker 1: Jamie Leee Curtis in it. She was, oh my gosh, 31 00:02:10,200 --> 00:02:12,919 Speaker 1: it was so cute. But they're they're winning all the 32 00:02:12,960 --> 00:02:17,840 Speaker 1: awards right now and it's lovely to see. Yes, and 33 00:02:18,760 --> 00:02:20,720 Speaker 1: I over on stuff I've never told you. We did 34 00:02:20,720 --> 00:02:24,480 Speaker 1: an episode about this movie, and I believe the bagel 35 00:02:24,720 --> 00:02:27,080 Speaker 1: was kind of they were just using that name to 36 00:02:27,160 --> 00:02:29,120 Speaker 1: describe it, and then eventually they're like, well, let's just 37 00:02:29,200 --> 00:02:32,760 Speaker 1: keep that in. That's what it's going to be everything. No, 38 00:02:33,000 --> 00:02:36,639 Speaker 1: that makes sense. Yeah, it's also just just very funny 39 00:02:36,680 --> 00:02:40,519 Speaker 1: and and tender, like like the sheer pat those that 40 00:02:40,760 --> 00:02:44,640 Speaker 1: um that joy Joe bou um Uh, Stephanie Sue Um 41 00:02:44,960 --> 00:02:48,120 Speaker 1: puts into that that that sucked into a bagel line 42 00:02:48,440 --> 00:02:52,800 Speaker 1: is yes, a thing of beauty, It really is. And 43 00:02:52,840 --> 00:02:55,680 Speaker 1: I love for any listener who hasn't seen this movie yet. First, 44 00:02:55,720 --> 00:02:58,320 Speaker 1: go watch it. Second, I'm sure this sounds bizarre. It's 45 00:02:58,440 --> 00:03:02,000 Speaker 1: honestly kind of a bizarre movie to explain. But yeah, 46 00:03:02,040 --> 00:03:05,520 Speaker 1: I would hate to try to explain it because because 47 00:03:05,600 --> 00:03:08,040 Speaker 1: going in fresh, I think is really really the best 48 00:03:08,040 --> 00:03:15,200 Speaker 1: way to do it. Agreed, agreed um, But yeah, I 49 00:03:15,880 --> 00:03:21,040 Speaker 1: guess that that. On that note, we shall we shall 50 00:03:21,120 --> 00:03:35,160 Speaker 1: let former Annie and Lauren take it away. Hello, and 51 00:03:35,200 --> 00:03:37,480 Speaker 1: welcome to Food Stuff. I'm Lauren vogel Ball and I'm 52 00:03:37,520 --> 00:03:42,360 Speaker 1: Anny Reese, and today we're talking about bagels, which I 53 00:03:42,400 --> 00:03:45,560 Speaker 1: have learned people in this office have very strong opinions about, 54 00:03:45,600 --> 00:03:49,760 Speaker 1: including one Lauren vocal yes, yes, I okay. So, so 55 00:03:49,800 --> 00:03:52,040 Speaker 1: you know, like like disclosure top of the show. I 56 00:03:52,280 --> 00:03:56,160 Speaker 1: my half of my family is Jewish, and they hail 57 00:03:56,440 --> 00:04:00,640 Speaker 1: from in the United States anyway, New Jersey, so and 58 00:04:00,640 --> 00:04:03,680 Speaker 1: in Brooklyn and those kind of neighborhoods, and so I 59 00:04:03,760 --> 00:04:08,760 Speaker 1: have grown up with some opinions about bagels passed down 60 00:04:08,800 --> 00:04:12,720 Speaker 1: to me. Yes, from a long line of people with 61 00:04:12,800 --> 00:04:18,040 Speaker 1: opinions about bagels. It's like instead of a story being 62 00:04:18,160 --> 00:04:21,800 Speaker 1: told generation to generation, it's a bagel preference thing. Bagel preference. 63 00:04:21,839 --> 00:04:25,000 Speaker 1: Oh yeah, absolutely. Will you share with that's what it 64 00:04:25,080 --> 00:04:28,359 Speaker 1: is later or now? Uh? We can. I think that 65 00:04:28,440 --> 00:04:31,520 Speaker 1: you'll understand as we go through. I'll try, I don't, 66 00:04:32,760 --> 00:04:35,840 Speaker 1: I'll leave it in if yeah, If if not, then 67 00:04:35,839 --> 00:04:37,040 Speaker 1: I'll then I'll tell you at the end. I don't 68 00:04:37,040 --> 00:04:38,800 Speaker 1: want to scare anyone off, right at the time. Don't 69 00:04:38,800 --> 00:04:41,440 Speaker 1: be scared. No, not no, it's it's fun and it's 70 00:04:41,480 --> 00:04:43,279 Speaker 1: and you know, just just because the way that you 71 00:04:43,320 --> 00:04:46,919 Speaker 1: eat bagels is wrong doesn't doesn't mean that you're wrong 72 00:04:47,040 --> 00:04:48,919 Speaker 1: or that you're a bad person. It just means that 73 00:04:48,960 --> 00:04:53,640 Speaker 1: you're eating not a bagel. I remember the first time 74 00:04:53,640 --> 00:04:57,799 Speaker 1: I had a bagel specifically. Um, it was March seventeen, 75 00:05:00,240 --> 00:05:05,680 Speaker 1: two thousand and four. Oh my goodness. I was in 76 00:05:05,760 --> 00:05:10,640 Speaker 1: marching band and we were marching at the St. Patrick's 77 00:05:10,680 --> 00:05:16,240 Speaker 1: Day Parade in Savannah, Georgia, huge parade, and um, a 78 00:05:16,240 --> 00:05:18,800 Speaker 1: friend found out I had never had a bagel, and 79 00:05:18,880 --> 00:05:24,839 Speaker 1: it stopped everything immediately, and like we're going like in 80 00:05:24,960 --> 00:05:29,320 Speaker 1: the middle of the parade. No, okay, in the build 81 00:05:29,400 --> 00:05:31,120 Speaker 1: up to the parade. It was the morning of and 82 00:05:32,200 --> 00:05:34,320 Speaker 1: we weren't supposed to leave. This is how one of 83 00:05:34,320 --> 00:05:36,520 Speaker 1: the reasons I remember is the trouble we got in later. 84 00:05:36,680 --> 00:05:41,040 Speaker 1: But she found me a bagel, and she went through 85 00:05:41,080 --> 00:05:43,400 Speaker 1: the whole process, and she told me her rules, like 86 00:05:43,440 --> 00:05:45,120 Speaker 1: you've got to do this and this, and then you 87 00:05:45,200 --> 00:05:49,359 Speaker 1: do this, and I just remember her so intensely watching 88 00:05:49,360 --> 00:05:52,240 Speaker 1: me as I took the first bite to see to 89 00:05:52,279 --> 00:05:54,320 Speaker 1: see your opinion of it? Yeah, yeah, how did you 90 00:05:54,360 --> 00:05:59,000 Speaker 1: feel about it? It was good? I mean it was good. 91 00:05:59,600 --> 00:06:01,600 Speaker 1: I thought it was a little it was like a lot. 92 00:06:01,920 --> 00:06:05,560 Speaker 1: You know, they're very thick. Yeah, yeah, it's a big bite. Yes, 93 00:06:06,040 --> 00:06:08,520 Speaker 1: and the best, the best bagel I've ever had. I 94 00:06:08,600 --> 00:06:11,040 Speaker 1: had this year and it was in New York. There 95 00:06:11,040 --> 00:06:14,040 Speaker 1: you go. It was delicious. Oh absolutely. It opened my 96 00:06:14,040 --> 00:06:16,320 Speaker 1: my mind to a whole world of bagels that I 97 00:06:16,360 --> 00:06:19,440 Speaker 1: have not previously experienced. I mean, they're they're bread products. 98 00:06:19,440 --> 00:06:23,839 Speaker 1: They're basically all pretty. I mean they're delicious, yes, yes, 99 00:06:24,000 --> 00:06:27,599 Speaker 1: and um speaking of the cheeriness of them. One of 100 00:06:27,640 --> 00:06:31,400 Speaker 1: my favorite quotes I read in researching this episode came 101 00:06:31,480 --> 00:06:36,599 Speaker 1: from former New York Times restaurant critic Mimi Sheraton. You 102 00:06:36,720 --> 00:06:38,599 Speaker 1: used to be able to eat a bagel that would 103 00:06:38,640 --> 00:06:42,640 Speaker 1: give your facial muscles a workout. Yeah, but I read, Yeah, 104 00:06:42,640 --> 00:06:45,320 Speaker 1: I saw that in the notes, and I was like, yes, exactly, 105 00:06:45,480 --> 00:06:49,200 Speaker 1: that's what you want in a bagel. That's ness Okay. Anyway, Um, 106 00:06:49,279 --> 00:06:52,840 Speaker 1: today we're talking primarily about the New York style bagel 107 00:06:53,080 --> 00:06:55,320 Speaker 1: that is pervasive now in the United States as a 108 00:06:55,360 --> 00:07:02,000 Speaker 1: breakfast brunch food rights and bagels. What are they? Yes? 109 00:07:02,160 --> 00:07:05,240 Speaker 1: What are they? Air type of bread product traditionally made 110 00:07:05,279 --> 00:07:08,920 Speaker 1: of a rope of white flour yeast raised dough formed 111 00:07:08,920 --> 00:07:11,160 Speaker 1: into a ring, leaving a hole in the middle, and 112 00:07:11,200 --> 00:07:14,080 Speaker 1: then par boiled in water and finished by baking in 113 00:07:14,160 --> 00:07:18,000 Speaker 1: an oven. This creates a crisp and chewy crust and 114 00:07:18,160 --> 00:07:22,280 Speaker 1: a springy interior, and you can make them plain or 115 00:07:22,360 --> 00:07:26,080 Speaker 1: flavor them with any number of coatings before or after baking. UH. 116 00:07:26,120 --> 00:07:30,280 Speaker 1: Savory ones are more traditional coarse salt, poppy seeds, sesame seeds, 117 00:07:30,360 --> 00:07:33,360 Speaker 1: caraway seeds, dried bits of onion or garlic, or all 118 00:07:33,400 --> 00:07:36,040 Speaker 1: of the above. Um. It's not unheard of to use 119 00:07:36,080 --> 00:07:39,720 Speaker 1: pumpernickel or rye dough and in these are modern carb 120 00:07:39,800 --> 00:07:43,920 Speaker 1: counting times whole wheat dough. Uh. You can also melt 121 00:07:44,000 --> 00:07:47,400 Speaker 1: cheese onto the top during bacon baking, not bacon or 122 00:07:47,680 --> 00:07:49,080 Speaker 1: bacon if you want to put that in their shirt, 123 00:07:49,720 --> 00:07:53,360 Speaker 1: or make kind of sweetish varieties of bagel by adding 124 00:07:53,360 --> 00:07:56,160 Speaker 1: more sugar to the dough and incorporating cinnamon and raisins, 125 00:07:56,200 --> 00:08:03,040 Speaker 1: for example, or maybe blueberries. This is contentious. Yeah, I 126 00:08:03,120 --> 00:08:08,320 Speaker 1: believe you. I don't know much about about why, but 127 00:08:09,040 --> 00:08:13,040 Speaker 1: I know that around here, I've gathered that bagels are 128 00:08:13,120 --> 00:08:16,760 Speaker 1: very contentious. According to me, sweet bagels are not bagels. 129 00:08:17,640 --> 00:08:22,679 Speaker 1: It's a different thing. It's it's like a doughnut knockoff. Yeah, okay, 130 00:08:22,720 --> 00:08:24,760 Speaker 1: it can also be nice. It's not a bagel. Okay. 131 00:08:25,960 --> 00:08:29,160 Speaker 1: Bagels are served sliced in half long ways. The halves 132 00:08:29,200 --> 00:08:34,200 Speaker 1: are sometimes toasted. This is also contentious. This led to 133 00:08:34,360 --> 00:08:37,679 Speaker 1: like a twenty minute argument. Wait, we can get into 134 00:08:37,760 --> 00:08:40,160 Speaker 1: that a little bit more later. Um Bagels are served 135 00:08:40,200 --> 00:08:43,600 Speaker 1: with toppings. Cream cheese is most common for both savory 136 00:08:43,640 --> 00:08:47,840 Speaker 1: and sweet varieties. Cream cheese being a lightly tangy, spreadable 137 00:08:47,840 --> 00:08:51,200 Speaker 1: fresh cheese made sort of like yogurt is. It's a 138 00:08:51,240 --> 00:08:55,320 Speaker 1: fattier version of if you're more familiar with that, which 139 00:08:55,360 --> 00:08:58,800 Speaker 1: some Europeans. Maybe the cream cheese can be flavored with 140 00:08:58,800 --> 00:09:03,040 Speaker 1: any number of things fish, chivescallions, onions, dill, or vegetable 141 00:09:03,040 --> 00:09:07,720 Speaker 1: bullion on the savory end. Uh, strawberries, cocoa, honey, pie, spice, 142 00:09:07,800 --> 00:09:13,600 Speaker 1: or citrus zest on the sweet end. This too is contentious. Yes, 143 00:09:14,600 --> 00:09:18,360 Speaker 1: there is a common theme. According according to me, you 144 00:09:18,400 --> 00:09:22,240 Speaker 1: do not flavor your cream cheese. Yeah, that overwhelms the 145 00:09:22,240 --> 00:09:27,720 Speaker 1: bagel experience. Okay, yeah, you wanted to like compliment, Yeah okay, yeah. Uh. 146 00:09:27,960 --> 00:09:30,760 Speaker 1: Bagels might be served with a platters of toppings like 147 00:09:30,840 --> 00:09:34,800 Speaker 1: a thin sliced salt cured or perhaps smoked fish, capers 148 00:09:34,880 --> 00:09:37,720 Speaker 1: and sliced tomatoes and onion, so that individuals can kind 149 00:09:37,720 --> 00:09:40,400 Speaker 1: of make their own sort of open faced sandwiches to taste. 150 00:09:41,520 --> 00:09:48,320 Speaker 1: You could also grill have bagel with butter. But that 151 00:09:48,440 --> 00:09:50,800 Speaker 1: is just contentious, is all. Heck, and I'm offended by 152 00:09:50,840 --> 00:09:52,720 Speaker 1: the mention of it. I could tell why your body 153 00:09:52,760 --> 00:09:54,840 Speaker 1: language you were not a fan. I like, I like 154 00:09:55,000 --> 00:10:01,880 Speaker 1: choked up about it, Like I like my shoulders tensed. Yeah, anyway, 155 00:10:01,960 --> 00:10:04,360 Speaker 1: you can. You can use a bagel as the bread 156 00:10:04,400 --> 00:10:07,160 Speaker 1: for any kind of sandwich. Really, though, due to the 157 00:10:07,520 --> 00:10:10,440 Speaker 1: due to the traditional bagel's thickness and chewing nous, I'd 158 00:10:10,480 --> 00:10:14,600 Speaker 1: say that this is sub suboptimal. Yeah. Um, softer baked 159 00:10:14,679 --> 00:10:17,120 Speaker 1: only takes on bagels would work for this, and I've 160 00:10:17,120 --> 00:10:19,000 Speaker 1: read that this is the main way they are used 161 00:10:19,000 --> 00:10:24,040 Speaker 1: in some places, like a New Zealand. The word bagel 162 00:10:24,200 --> 00:10:28,040 Speaker 1: comes from the German word bagon, which means to bend, 163 00:10:28,360 --> 00:10:31,319 Speaker 1: or maybe it doesn't, and instead maybe it comes from 164 00:10:31,360 --> 00:10:35,360 Speaker 1: the Yiddish word bagel, which itself comes comes from bugle, 165 00:10:36,200 --> 00:10:39,320 Speaker 1: which is comes from a German dialect word that translates 166 00:10:39,480 --> 00:10:43,400 Speaker 1: to ring or bracelet. Or maybe it doesn't. Maybe the 167 00:10:43,400 --> 00:10:45,840 Speaker 1: two words are just cousins. No one knows really where 168 00:10:45,840 --> 00:10:48,920 Speaker 1: it came from. There's a lot of theories. In tennis. 169 00:10:49,160 --> 00:10:51,240 Speaker 1: I didn't know this, and I used to play tennis. 170 00:10:51,280 --> 00:10:54,040 Speaker 1: A bagel is when you win a set six zero, 171 00:10:54,559 --> 00:10:56,600 Speaker 1: and a triple bagel is when you win a match 172 00:10:56,640 --> 00:11:00,199 Speaker 1: that way six zero, six zero, six zero. So that's 173 00:11:00,240 --> 00:11:03,160 Speaker 1: a fun random fact it is. And also another fun 174 00:11:03,240 --> 00:11:06,600 Speaker 1: random fact is in the bagel family tree, it seems 175 00:11:06,679 --> 00:11:10,280 Speaker 1: that the pretzel is one of its ancestors. They're closely 176 00:11:10,280 --> 00:11:14,880 Speaker 1: related historically. Yes, And if we're talking about health, if 177 00:11:14,920 --> 00:11:17,760 Speaker 1: you're eating a straight up supermarket bagel, it'll run you 178 00:11:17,760 --> 00:11:21,720 Speaker 1: about three fifty calories on average, seven grams of sugar 179 00:11:22,080 --> 00:11:25,200 Speaker 1: and about thirteen grams of protein, two grams of fat, 180 00:11:25,280 --> 00:11:29,160 Speaker 1: and seventy grams of carbs. Now that's before you add 181 00:11:29,200 --> 00:11:31,760 Speaker 1: your butter or your cream cheese or both, or your nova, 182 00:11:31,880 --> 00:11:33,840 Speaker 1: your locks, or your avocado, not to mention all the 183 00:11:33,840 --> 00:11:36,880 Speaker 1: different varieties like cinnamon raisin, which not a vegel according 184 00:11:36,920 --> 00:11:40,680 Speaker 1: to Lauren. But you know, um, it's better then it's 185 00:11:40,720 --> 00:11:43,920 Speaker 1: looked like the doughnut. But it is not a health food. No, 186 00:11:44,559 --> 00:11:48,600 Speaker 1: bread is not a health food. Um. As more people 187 00:11:48,640 --> 00:11:51,680 Speaker 1: have realized and become concerned about this, bakers have actually 188 00:11:51,720 --> 00:11:54,560 Speaker 1: downsized their bagels from an average of five ounces to 189 00:11:54,840 --> 00:11:59,000 Speaker 1: four ounces to help keep sales up. It's so interesting. Yeah, 190 00:11:59,080 --> 00:12:02,000 Speaker 1: I mean just that like people and I'm one of 191 00:12:02,040 --> 00:12:04,839 Speaker 1: these people. You'll buy you'll buy it if it's less 192 00:12:05,640 --> 00:12:08,920 Speaker 1: right exactly. Yeah, yeah, like something is it just gets overwhelming. 193 00:12:08,960 --> 00:12:10,560 Speaker 1: And I think that there was a trend in the 194 00:12:10,640 --> 00:12:12,920 Speaker 1: nineties in general, like things just got bigger and bigger, 195 00:12:13,360 --> 00:12:17,079 Speaker 1: and then there's been a pushback. Maybe we don't need this, 196 00:12:17,400 --> 00:12:23,600 Speaker 1: let's scale back down. Um. So, how bagels are made, 197 00:12:24,760 --> 00:12:27,360 Speaker 1: the process of how they're made is a lot of 198 00:12:27,360 --> 00:12:31,360 Speaker 1: what goes into why it is a bagel or not. 199 00:12:32,559 --> 00:12:38,960 Speaker 1: According to many people, not only me Lauren viewing her opinions, 200 00:12:40,679 --> 00:12:43,280 Speaker 1: the batter okay so so um so. So there's kind 201 00:12:43,280 --> 00:12:45,240 Speaker 1: of two two processes that you can talk about when 202 00:12:45,240 --> 00:12:49,079 Speaker 1: you're talking about bagels, and one is fresh from a bakery, um, 203 00:12:49,080 --> 00:12:53,079 Speaker 1: and the other is from a from a manufactured plant. Sure, okay, 204 00:12:53,320 --> 00:12:57,400 Speaker 1: um fresh from a bakery. Uh. The actually for both 205 00:12:57,600 --> 00:12:59,640 Speaker 1: that the batter for bagels is going to be thicker 206 00:13:00,080 --> 00:13:02,319 Speaker 1: for most other breads, very little liquid is used and 207 00:13:02,360 --> 00:13:05,040 Speaker 1: no eggs or anything like that. Um. Part of the 208 00:13:05,080 --> 00:13:11,840 Speaker 1: flavor of bagels comes from lactic acid bacteria, bacteria, bacteria. 209 00:13:12,880 --> 00:13:15,240 Speaker 1: Bagels are a yeast risen bread, so you're going to 210 00:13:15,360 --> 00:13:18,000 Speaker 1: have a certain amount of flavor compounds added from the 211 00:13:18,080 --> 00:13:22,000 Speaker 1: fermentation action of the yeast. First of all, easter, not bacteria. 212 00:13:22,160 --> 00:13:23,960 Speaker 1: Just kind of adding this in here with the flavor 213 00:13:24,200 --> 00:13:27,880 Speaker 1: categoria that they yeast are eating sugars and excreting carbon 214 00:13:28,160 --> 00:13:31,880 Speaker 1: carbon dioxide bubbles and alcohols which make the bread rise 215 00:13:31,960 --> 00:13:35,240 Speaker 1: and give it some flavor. But bagel dough is usually 216 00:13:35,280 --> 00:13:39,000 Speaker 1: also proofed. That means that it's placed to rise in 217 00:13:39,000 --> 00:13:43,040 Speaker 1: a cool area like the fridge, and that significantly slows 218 00:13:43,080 --> 00:13:45,880 Speaker 1: down the action of the yeast and thus slows down 219 00:13:45,960 --> 00:13:51,079 Speaker 1: the rising process. During that extra time, lactic acid bacteria 220 00:13:51,160 --> 00:13:53,520 Speaker 1: have the chance to grow in the dough, eating sugars 221 00:13:53,559 --> 00:13:57,000 Speaker 1: and excreting ascetic and ealactic acids, which give bagels just 222 00:13:57,080 --> 00:13:59,080 Speaker 1: a wee bit of like a sour doesk tang to 223 00:13:59,240 --> 00:14:04,679 Speaker 1: them m um. The boil then bake process of making 224 00:14:04,679 --> 00:14:08,000 Speaker 1: fresh bagels is key to the bread's texture. When you 225 00:14:08,120 --> 00:14:10,120 Speaker 1: drop a ring of dough into boiling water, that the 226 00:14:10,200 --> 00:14:14,960 Speaker 1: heat and moisture gelatinized the gluten molecules on the surface. 227 00:14:15,360 --> 00:14:17,920 Speaker 1: It's kind of trapping a little bit of water and 228 00:14:17,920 --> 00:14:22,520 Speaker 1: and changing the chemical structure, creating this thick, chewy, glazed 229 00:14:22,560 --> 00:14:26,040 Speaker 1: looking outer crust. And that crust is strong enough to 230 00:14:26,080 --> 00:14:28,760 Speaker 1: retain its shape when the bagels are taken out and baked. 231 00:14:28,960 --> 00:14:31,160 Speaker 1: They won't puff out any further in the oven, so 232 00:14:31,200 --> 00:14:34,640 Speaker 1: it keeps it nice and dense of cool. The traditional 233 00:14:34,680 --> 00:14:38,920 Speaker 1: sweetener in bagels is malt syrup, not sugar. H Adding 234 00:14:38,920 --> 00:14:41,000 Speaker 1: malt syrup to the dough and and to the to 235 00:14:41,080 --> 00:14:44,400 Speaker 1: the boil water helps with both the flavor and the 236 00:14:44,440 --> 00:14:47,880 Speaker 1: crust on your bagel. Malt is made from sprouted barley 237 00:14:47,960 --> 00:14:50,400 Speaker 1: that's been dried and crushed and mashed with water to 238 00:14:50,440 --> 00:14:53,960 Speaker 1: release some of its carbs, and then you boil those 239 00:14:54,000 --> 00:14:57,800 Speaker 1: liquids down into a dark, sticky sort of bready or 240 00:14:57,960 --> 00:15:01,480 Speaker 1: beery flavored syrup malt syrup. If you've ever had molten 241 00:15:01,520 --> 00:15:05,920 Speaker 1: milkshaker malt balls, that's what's going on there. Um and uh. This, 242 00:15:05,920 --> 00:15:09,040 Speaker 1: this malt sirrup provides food for the microorganisms in the 243 00:15:09,080 --> 00:15:12,600 Speaker 1: dough and also caramelizes in that outer crust to provide 244 00:15:12,600 --> 00:15:17,040 Speaker 1: a little bit of extra color. Um. The whole in 245 00:15:17,040 --> 00:15:19,880 Speaker 1: the center of the bagel is practical, oh, is it. Yeah. 246 00:15:20,080 --> 00:15:22,680 Speaker 1: It means that the dough has more surface area for 247 00:15:22,720 --> 00:15:25,240 Speaker 1: the hot water and then later the hot air to 248 00:15:25,520 --> 00:15:28,000 Speaker 1: uh to to contact, and thus ensures that all of 249 00:15:28,040 --> 00:15:33,040 Speaker 1: the dough will cook through relatively quickly. Oh. Because of 250 00:15:33,080 --> 00:15:36,440 Speaker 1: the use of fourteen gluten wheat and very little water 251 00:15:36,520 --> 00:15:39,360 Speaker 1: like Laura mentioned earlier or other liquid, the dough is 252 00:15:39,400 --> 00:15:42,800 Speaker 1: quite stiff and the final product goes stale very fast. 253 00:15:42,960 --> 00:15:45,760 Speaker 1: A bagel made in this traditional way will be stale 254 00:15:45,840 --> 00:15:50,440 Speaker 1: within five hours. And that is why the quote unquote 255 00:15:50,520 --> 00:15:54,120 Speaker 1: best or certainly the freshest bagels are made on site 256 00:15:54,560 --> 00:15:58,960 Speaker 1: for distribution. Further than like around town. Bakeries freeze fresh 257 00:15:58,960 --> 00:16:02,720 Speaker 1: bagels to be thought probably toasted in shops or at home. 258 00:16:03,440 --> 00:16:06,200 Speaker 1: And that right there is why some people do have 259 00:16:06,280 --> 00:16:10,400 Speaker 1: a very strong concept against toasting, because it's sort of 260 00:16:10,400 --> 00:16:13,080 Speaker 1: like in a sushi shop, like a good sushi chef 261 00:16:13,120 --> 00:16:16,000 Speaker 1: will have already seasoned the fish before he puts it down, 262 00:16:16,120 --> 00:16:17,600 Speaker 1: or she, I'm sorry, puts it, puts it down in 263 00:16:17,640 --> 00:16:20,760 Speaker 1: front of you and uh, and so it's kind of 264 00:16:20,920 --> 00:16:25,080 Speaker 1: insulting if you ask for extra seasonings or dibit in 265 00:16:25,160 --> 00:16:27,520 Speaker 1: soy sauce. It's meant to be eaten as it was placed, 266 00:16:27,800 --> 00:16:29,800 Speaker 1: because that's because it's already fresh and it's already full 267 00:16:29,840 --> 00:16:32,720 Speaker 1: of all the flavors. And it's sort of like that's 268 00:16:32,760 --> 00:16:35,880 Speaker 1: sort of like the I like people's thing against toasting bagels. 269 00:16:35,880 --> 00:16:37,440 Speaker 1: It's sort of an insult. It's sort of saying that 270 00:16:37,480 --> 00:16:42,160 Speaker 1: your bagel isn't fresh enough. Okay, right this Uh, this 271 00:16:42,240 --> 00:16:46,040 Speaker 1: is what led to quite the bagel de bait in 272 00:16:46,080 --> 00:16:49,720 Speaker 1: our office is one of our coworkers, Ramsey, has very 273 00:16:49,720 --> 00:16:53,600 Speaker 1: strong opinion about toasting. He believes you want it toasted. 274 00:16:53,640 --> 00:16:56,200 Speaker 1: And there's a new bagel place in Atlanta that didn't 275 00:16:56,240 --> 00:16:59,240 Speaker 1: have a they don't have a toaster oven. They don't 276 00:16:59,240 --> 00:17:02,440 Speaker 1: have it. Believe it, He'll still bring it up. I 277 00:17:02,480 --> 00:17:06,560 Speaker 1: guarantee it. Like later he'll find out we did this 278 00:17:06,640 --> 00:17:09,200 Speaker 1: and he'll say, oh, this place in Atlanta, you can't 279 00:17:09,200 --> 00:17:15,640 Speaker 1: toast your vegel. He's very um offended, outraged. I do. 280 00:17:15,680 --> 00:17:19,160 Speaker 1: I do prefer mine toasted. But I did have one 281 00:17:19,200 --> 00:17:21,119 Speaker 1: I think the best, the one I mentioned earlier that 282 00:17:21,160 --> 00:17:22,960 Speaker 1: was my best one I've ever had in New York 283 00:17:23,160 --> 00:17:27,760 Speaker 1: was not toasted. But generally I do prefer toasted, and 284 00:17:27,960 --> 00:17:30,040 Speaker 1: it adds an extra little bit of carmelization on and 285 00:17:30,200 --> 00:17:32,879 Speaker 1: like the center right on the doughy center of the bagel, 286 00:17:32,880 --> 00:17:37,000 Speaker 1: and that's gonna be I don't know. It's okay. By 287 00:17:37,040 --> 00:17:40,399 Speaker 1: the way, Um, if you've ever heard a New Yorker 288 00:17:40,480 --> 00:17:43,119 Speaker 1: say that the best bagels come from New York because 289 00:17:43,160 --> 00:17:46,359 Speaker 1: of the water in New York, there's a little bit 290 00:17:46,400 --> 00:17:50,919 Speaker 1: of truth to it. Waters mineral contents will affect the 291 00:17:50,960 --> 00:17:55,119 Speaker 1: glutens in dough. Um. Hard water makes dough kind of 292 00:17:55,119 --> 00:17:57,960 Speaker 1: tough and soft water makes it sort of goopy. So 293 00:17:58,520 --> 00:18:01,159 Speaker 1: in New York, New York City water is like medium soft, 294 00:18:01,560 --> 00:18:04,840 Speaker 1: so it does contribute to the texture of the finished bagel. 295 00:18:06,119 --> 00:18:10,480 Speaker 1: I have a random aside related to this. I went 296 00:18:10,520 --> 00:18:12,840 Speaker 1: to the fancy's restaurant I've ever been to in my 297 00:18:12,920 --> 00:18:15,840 Speaker 1: life and they hand me a menu and looking at 298 00:18:15,880 --> 00:18:17,080 Speaker 1: it and I'm trying to figure out what it is, 299 00:18:17,280 --> 00:18:20,960 Speaker 1: and it had categories like soft, hard, medium soft. It 300 00:18:21,080 --> 00:18:25,640 Speaker 1: was water. Oh, there were different types of water from 301 00:18:25,680 --> 00:18:29,760 Speaker 1: different places. It was a very fancy restaurant that I was. 302 00:18:29,920 --> 00:18:32,240 Speaker 1: It took me an embarrassing amount of time to figure 303 00:18:32,240 --> 00:18:35,560 Speaker 1: out what it was. And they came over and they 304 00:18:35,640 --> 00:18:38,200 Speaker 1: were like, which shall you have? And I said, I'll 305 00:18:38,240 --> 00:18:42,000 Speaker 1: just take whatever's in the sink because I'm very classy. 306 00:18:44,040 --> 00:18:47,560 Speaker 1: Oh that's that's Uh, fancy is certainly one word for it. 307 00:18:47,560 --> 00:18:52,400 Speaker 1: It is. Yes, let's talk about manufactured bagels. Oh yeah, okay, 308 00:18:52,480 --> 00:18:56,000 Speaker 1: So manufactured bagels are not boiled then baked, but instead 309 00:18:56,080 --> 00:18:59,879 Speaker 1: only baked and might be sprayed with water or like 310 00:19:00,119 --> 00:19:03,119 Speaker 1: baked in a steam injected oven in order to create 311 00:19:03,280 --> 00:19:07,159 Speaker 1: some gelatinization of those surface glutints not as many as 312 00:19:07,160 --> 00:19:10,080 Speaker 1: you're gonna get from boiling um. Manufacturers may also skip 313 00:19:10,119 --> 00:19:13,440 Speaker 1: the cold proofing process to save time, and of course 314 00:19:13,520 --> 00:19:16,120 Speaker 1: there are going to be some preservatives added to keep 315 00:19:16,160 --> 00:19:19,320 Speaker 1: the bagels fresher for longer, which is going to affect 316 00:19:19,320 --> 00:19:22,560 Speaker 1: your your texture, creating a sort of softer sponge to 317 00:19:22,640 --> 00:19:27,120 Speaker 1: the bread instead of that kind of hard chewah. Nowadays, 318 00:19:27,320 --> 00:19:30,679 Speaker 1: you can also get bagel chips, bagel crisp, and flat 319 00:19:30,680 --> 00:19:37,840 Speaker 1: bagels called flagels. That's I'm horrified. Bagel bagel chips are 320 00:19:38,080 --> 00:19:41,520 Speaker 1: totally a normal like deli like you're using old bagels. 321 00:19:41,560 --> 00:19:43,359 Speaker 1: You slice them up and toast them and sell them 322 00:19:43,359 --> 00:19:46,960 Speaker 1: as bagel chips. That's that's fine. I don't have I 323 00:19:47,000 --> 00:19:51,000 Speaker 1: don't want the word flagels to exist in white universe. Oh, 324 00:19:51,119 --> 00:19:54,399 Speaker 1: I'll keep that in mind. Okay, thank you. If we 325 00:19:54,440 --> 00:19:58,840 Speaker 1: look at bagel numbers as of twenty twelve, fresh non 326 00:19:58,880 --> 00:20:00,840 Speaker 1: frozen bagel sales and the U S came out to 327 00:20:01,200 --> 00:20:06,359 Speaker 1: six hundred twenty six point nine million, And that's without 328 00:20:06,400 --> 00:20:10,040 Speaker 1: including Walmart. I found a figure that hypothetically includes Walmart 329 00:20:10,080 --> 00:20:15,080 Speaker 1: for that year eight hundred and fifteen million dollars. Uh. 330 00:20:15,119 --> 00:20:20,120 Speaker 1: And yeah, I think that that's just shelf stable. Yeah bagels. Right, 331 00:20:20,520 --> 00:20:23,680 Speaker 1: Refrigerated bagel sales were hundred and twenty five million dollars 332 00:20:23,680 --> 00:20:26,840 Speaker 1: that year, and frozen bagel sales somewhat lower than that, 333 00:20:28,040 --> 00:20:32,200 Speaker 1: and of course that's all in stores, not in bakeries, 334 00:20:32,200 --> 00:20:34,639 Speaker 1: which is a little bit harder to estimate. During the 335 00:20:34,640 --> 00:20:38,160 Speaker 1: Bagels Heyday in nine six, though, bagel shops and bakeries 336 00:20:38,200 --> 00:20:42,920 Speaker 1: did over one point one billion dollars in sales. Wow, 337 00:20:42,960 --> 00:20:45,160 Speaker 1: I assume of stuff other than bagels, you know, coffees, 338 00:20:45,200 --> 00:20:47,920 Speaker 1: and they're stuff like that at any rate. Yeah, it's 339 00:20:47,920 --> 00:20:50,160 Speaker 1: a big business. It is, and you can find bagels 340 00:20:50,200 --> 00:20:52,840 Speaker 1: all over the world. In the US, the cities with 341 00:20:52,920 --> 00:21:00,399 Speaker 1: the highest prepackaged bagel consumption are Los Angeles, New York, Chicago, Baltimore, Slash, 342 00:21:00,520 --> 00:21:04,400 Speaker 1: d C, and Philadelphia. Over two hundred and forty five 343 00:21:04,560 --> 00:21:08,280 Speaker 1: million bagels were sold in the US in seventeen, which 344 00:21:08,320 --> 00:21:11,360 Speaker 1: comes out to an average of eleven a person per year. 345 00:21:13,119 --> 00:21:14,960 Speaker 1: I guess for me that's a huge number because I 346 00:21:15,080 --> 00:21:20,640 Speaker 1: probably never eat bagels. I probably eat one per three years. 347 00:21:21,040 --> 00:21:22,760 Speaker 1: I'd say that. I'd say that eleven a year might 348 00:21:22,800 --> 00:21:25,800 Speaker 1: be around average for me. I go through phases. Sometimes 349 00:21:25,960 --> 00:21:28,800 Speaker 1: it's a serious treat for me, like like, yeah, I 350 00:21:28,880 --> 00:21:33,480 Speaker 1: definitely want one now this episode. There's a place in 351 00:21:33,520 --> 00:21:35,879 Speaker 1: Atlanta called the General Mirror, And I've actually never had 352 00:21:35,880 --> 00:21:42,760 Speaker 1: a bagel from there bagels. Alright, that's done. About sixty 353 00:21:42,760 --> 00:21:47,160 Speaker 1: one percent of households in the United States consumed bagels. Mattoon, Illinois, 354 00:21:47,240 --> 00:21:50,800 Speaker 1: has an annual bagel fest, with of course, a miss 355 00:21:50,800 --> 00:21:53,800 Speaker 1: Bagel Fest. I only hope the crown is like a 356 00:21:53,840 --> 00:21:57,719 Speaker 1: bagel bagel shaped thing. I don't need to look at 357 00:21:57,720 --> 00:22:02,960 Speaker 1: pictures now. Bagel expert Maria Bolinska, author of the Bagel, 358 00:22:03,080 --> 00:22:06,119 Speaker 1: The Surprising History of a Modest Bread, wrote of the 359 00:22:06,160 --> 00:22:10,600 Speaker 1: bagel's shape, the whole itself has intimations of eternity in 360 00:22:10,640 --> 00:22:13,240 Speaker 1: the way it goes from being a finite space in 361 00:22:13,280 --> 00:22:16,440 Speaker 1: the middle of the dough to an infinite space once 362 00:22:16,480 --> 00:22:21,560 Speaker 1: you have finished eating the bagel. Hetty stuff. She's right, 363 00:22:21,680 --> 00:22:27,760 Speaker 1: Hetty and I have was some deep bagel truth. I feel. 364 00:22:28,320 --> 00:22:30,000 Speaker 1: I feel like I need to go meditate on it 365 00:22:31,160 --> 00:22:35,879 Speaker 1: with a bagel. Yes, but first a quick break for 366 00:22:35,880 --> 00:22:49,200 Speaker 1: a word from our sponsor, and we're back. Thank you, sponsor, Yes, 367 00:22:49,240 --> 00:22:51,720 Speaker 1: thank you. I'm sure this will come as a real 368 00:22:52,119 --> 00:22:56,040 Speaker 1: shock to you, but we're not one certain where the 369 00:22:56,040 --> 00:22:59,840 Speaker 1: bagel comes from. Strange, no one, no one wrote it 370 00:23:00,280 --> 00:23:03,399 Speaker 1: the first time that it was invented, so surprising. What 371 00:23:03,520 --> 00:23:08,680 Speaker 1: kind of people are these the popular. The popular legend 372 00:23:08,720 --> 00:23:13,080 Speaker 1: puts the invention of the bagel in three Poland, and 373 00:23:13,119 --> 00:23:16,960 Speaker 1: it was made in honor of Polish king Jan Sobieski, 374 00:23:17,040 --> 00:23:21,280 Speaker 1: who fought back the invading Turks successfully. Yes, and the 375 00:23:21,359 --> 00:23:25,199 Speaker 1: shape was supposed to invoke the stirrup. I guess I 376 00:23:25,200 --> 00:23:28,520 Speaker 1: can see it because the dude loved riding horses. But 377 00:23:28,640 --> 00:23:33,080 Speaker 1: this story most likely isn't true because bagels, Um, they 378 00:23:33,080 --> 00:23:37,000 Speaker 1: show up in the historical record before then. Yeah, like, 379 00:23:37,240 --> 00:23:40,240 Speaker 1: way way before then. And if we widen our focus 380 00:23:40,240 --> 00:23:44,080 Speaker 1: a bit to include ring shaped breads, Italy and China 381 00:23:44,160 --> 00:23:48,360 Speaker 1: had their own versions long before this. Some historians think 382 00:23:48,400 --> 00:23:52,480 Speaker 1: boiled ring breads go back to ancient Rome. An ancient 383 00:23:52,480 --> 00:23:57,439 Speaker 1: Egyptian higher glyph depicting a roll with a whole like 384 00:23:57,480 --> 00:24:02,400 Speaker 1: our bread roll um might also reference in early iteration 385 00:24:02,440 --> 00:24:07,200 Speaker 1: of bagels. But these weren't boiled, you know. Yeah, But yeah, 386 00:24:07,720 --> 00:24:10,640 Speaker 1: cultures all all over the one, Italy and China, as 387 00:24:10,640 --> 00:24:13,440 Speaker 1: you said in um. Other folks in Greece and Finland 388 00:24:13,600 --> 00:24:17,280 Speaker 1: have yeah, have had boiled than baked ring shaped breads 389 00:24:17,320 --> 00:24:20,919 Speaker 1: for a very long time. Rites in Poland, specifically, the 390 00:24:20,960 --> 00:24:24,760 Speaker 1: earliest mention of a babe bagel esque type bread dates 391 00:24:24,800 --> 00:24:28,359 Speaker 1: all the way back Toto, which is around the time 392 00:24:28,400 --> 00:24:33,040 Speaker 1: the first Jewish community was established there, possibly with immigrants 393 00:24:33,200 --> 00:24:37,880 Speaker 1: from South Germany. And this reference was to the avashank, 394 00:24:38,600 --> 00:24:41,320 Speaker 1: which has a larger hole and is made of braided dough, 395 00:24:41,359 --> 00:24:43,600 Speaker 1: and which still exists and has even been awarded a 396 00:24:43,640 --> 00:24:48,600 Speaker 1: Protected Geographical Indication status a p G. I I have 397 00:24:48,640 --> 00:24:50,720 Speaker 1: no idea for this. No, no, that's yeah, that's what 398 00:24:50,760 --> 00:24:52,800 Speaker 1: they call it. Yes, yeah, so sort of like Champagne. 399 00:24:52,920 --> 00:24:57,320 Speaker 1: Oh cool. They The bagel got another mention in sixteen 400 00:24:57,400 --> 00:25:02,040 Speaker 1: ten in Cracow, Poland. The sixteen mentioned it was a 401 00:25:02,080 --> 00:25:05,040 Speaker 1: written mention and it called for giving a bagel to 402 00:25:05,200 --> 00:25:10,679 Speaker 1: midwives and any woman in childbirth. And I mean you 403 00:25:10,720 --> 00:25:14,120 Speaker 1: need a stack. It does take a lot of strength. 404 00:25:14,760 --> 00:25:20,280 Speaker 1: I doesn't specify. I don't know during childbirth or maybe 405 00:25:20,280 --> 00:25:25,320 Speaker 1: before or after. Apparently a very popular gift. Apparently due 406 00:25:25,320 --> 00:25:28,920 Speaker 1: to their shape, bagels were believed to represent eternity, long life, 407 00:25:29,000 --> 00:25:31,760 Speaker 1: good luck, and even for a while, protection against the 408 00:25:31,800 --> 00:25:35,080 Speaker 1: evil eye. And because of this they might also have 409 00:25:35,160 --> 00:25:39,320 Speaker 1: been served or given as gifts at circumcisions and funerals. 410 00:25:40,480 --> 00:25:44,439 Speaker 1: And there there's there's kind of a uh almost almost 411 00:25:45,240 --> 00:25:48,000 Speaker 1: myth and not quite myth. There's there's there's a story about. 412 00:25:48,000 --> 00:25:51,439 Speaker 1: How about about why bagels were boiled instead of just 413 00:25:51,480 --> 00:25:56,560 Speaker 1: being baked right. Um, Before the late thirteenth century and 414 00:25:56,600 --> 00:25:59,960 Speaker 1: the Golden Liberty period of Polish history, Jewish people were 415 00:26:00,000 --> 00:26:04,400 Speaker 1: not allowed to bake bread and legally prevented from selling it. 416 00:26:04,800 --> 00:26:07,000 Speaker 1: This seems to come from the idea that Jewish people 417 00:26:07,000 --> 00:26:09,360 Speaker 1: shouldn't be allowed to have bread due to the connection 418 00:26:09,440 --> 00:26:14,400 Speaker 1: to Jesus and the sacrament Um. In twelve sixty four, 419 00:26:14,480 --> 00:26:18,400 Speaker 1: a Polish prince wrote, Jews may freely buy and sell 420 00:26:18,640 --> 00:26:23,400 Speaker 1: and touch bread like Christians. There was some pushback and 421 00:26:23,520 --> 00:26:28,639 Speaker 1: into instuation that, um, Jewish people might try to poison Christians. 422 00:26:29,880 --> 00:26:33,479 Speaker 1: Some positive that this might be why Jewish people boil bagels, 423 00:26:33,480 --> 00:26:36,120 Speaker 1: that it was some rule somewhere, Yeah, that they could 424 00:26:36,119 --> 00:26:39,960 Speaker 1: skirt the non baking rule by exact boiling first. Yeah. Sure, 425 00:26:40,480 --> 00:26:42,879 Speaker 1: Bagels were a good travel food. You could string them 426 00:26:42,920 --> 00:26:46,080 Speaker 1: into a necklace and sell them as you traveled along 427 00:26:46,119 --> 00:26:49,160 Speaker 1: a trade route. If it had become stale, you would 428 00:26:49,320 --> 00:26:51,679 Speaker 1: dunk it into a hot liquid to soften it up 429 00:26:51,800 --> 00:26:55,360 Speaker 1: like tea. Uh huh. In the seventeenth century, bagels could 430 00:26:55,400 --> 00:26:58,480 Speaker 1: be on the pricey side, but as wheat grew cheaper, 431 00:26:58,600 --> 00:27:01,520 Speaker 1: so to bagels. Horror peddlers would sell them on street 432 00:27:01,560 --> 00:27:04,320 Speaker 1: corners for pennies, and the bagel shifted to mean people 433 00:27:04,400 --> 00:27:07,520 Speaker 1: who were struggling, and it was associated with poverty, with 434 00:27:07,600 --> 00:27:12,360 Speaker 1: part people right as Jewish immigrants and refugees over two 435 00:27:12,359 --> 00:27:14,920 Speaker 1: million from eighteen eighty two to the outbreak of World 436 00:27:14,960 --> 00:27:18,600 Speaker 1: War One brought bagels with them through Ellis Island. In 437 00:27:18,680 --> 00:27:23,200 Speaker 1: the late nineteenth century, they started to set up bakeries, 438 00:27:23,600 --> 00:27:27,200 Speaker 1: particularly in New York, particularly in the Lower East Side 439 00:27:27,200 --> 00:27:29,760 Speaker 1: of New York. They would be like small pockets of 440 00:27:29,800 --> 00:27:32,760 Speaker 1: these bagel bakeries um and a lot of them had 441 00:27:33,160 --> 00:27:35,560 Speaker 1: two or three bakers working out of a seller that 442 00:27:35,600 --> 00:27:39,840 Speaker 1: did a majority of their sales on Sundays. Americans unfamiliar 443 00:27:39,920 --> 00:27:44,160 Speaker 1: with the bagel, labeled it the cement donuts, also sometimes 444 00:27:44,160 --> 00:27:49,159 Speaker 1: called the Brooklyn jaw breaker, so baker's adjusted making them softer, 445 00:27:49,480 --> 00:27:53,000 Speaker 1: thus more easily sliced, thus more easily topped with stuff. 446 00:27:53,640 --> 00:27:55,919 Speaker 1: There were seventy of these types of bakeries in this 447 00:27:56,040 --> 00:28:00,440 Speaker 1: area by nineteen hundred. At the same time, I'm Jewish 448 00:28:00,440 --> 00:28:03,680 Speaker 1: immigrants opted to settle in Canada rather than the US, 449 00:28:03,880 --> 00:28:07,080 Speaker 1: and this eventually led to the Montreal bagel, which I 450 00:28:07,080 --> 00:28:09,120 Speaker 1: didn't know as the thing could exist. I didn't either. 451 00:28:09,760 --> 00:28:12,880 Speaker 1: It's a thinner and sweeter than the New York style 452 00:28:12,960 --> 00:28:17,080 Speaker 1: bagel type of bagel, and they add eggs and malt 453 00:28:17,280 --> 00:28:20,400 Speaker 1: in the dough and that's what gives it the sweetness. Yeah. Yeah, 454 00:28:20,480 --> 00:28:22,800 Speaker 1: we could probably do a whole episode on that. For 455 00:28:22,840 --> 00:28:25,199 Speaker 1: the first half of the century back in New York City, 456 00:28:25,440 --> 00:28:31,320 Speaker 1: only members of the Bagel Union Bagel Baker's local could 457 00:28:31,760 --> 00:28:35,480 Speaker 1: produce bagel's Bagel Union. Bagel Union. It was apparently a 458 00:28:35,560 --> 00:28:38,120 Speaker 1: very serious thing, was there was like like a little 459 00:28:38,120 --> 00:28:41,000 Speaker 1: bit of like mafio, so kind of kind of like yeah, 460 00:28:41,080 --> 00:28:42,640 Speaker 1: like if you if you tried to bake a bagel 461 00:28:43,440 --> 00:28:44,880 Speaker 1: without being part of the union, like you would get 462 00:28:44,880 --> 00:28:53,120 Speaker 1: your kneecaps broken. Oh yeah, my word. Alright. Well, in 463 00:28:53,520 --> 00:28:58,160 Speaker 1: ninet thirties New York eggs benedict was very popular, and 464 00:28:58,200 --> 00:29:00,840 Speaker 1: this was a non kosher breakfast item because of the 465 00:29:00,880 --> 00:29:05,000 Speaker 1: ham or bacon typically came with. And this is where 466 00:29:05,040 --> 00:29:08,440 Speaker 1: the locks came in, locks being salted fish for the 467 00:29:08,440 --> 00:29:12,200 Speaker 1: hollandaise soft component of an eggs bendedict. Jewish baker's offer 468 00:29:12,640 --> 00:29:17,560 Speaker 1: cream cheese, and it's time for a lock suicide. Side 469 00:29:17,680 --> 00:29:21,200 Speaker 1: locks of side locks is the term for salt cured 470 00:29:21,440 --> 00:29:24,160 Speaker 1: or brined salmon belly, though these days a lot of 471 00:29:24,200 --> 00:29:26,480 Speaker 1: people use it kind of loosely to refer to any 472 00:29:26,560 --> 00:29:30,160 Speaker 1: kind of preserved salmon. More properly, salmon that has been 473 00:29:30,400 --> 00:29:34,479 Speaker 1: lightly salt cured and then cold smoked is called nova. 474 00:29:35,560 --> 00:29:38,840 Speaker 1: Both have about the same like delicate melti texture, but 475 00:29:38,960 --> 00:29:44,600 Speaker 1: locks is much saltier. Yeah. Um, grav Lex meanwhile, is 476 00:29:44,640 --> 00:29:47,720 Speaker 1: cured but not smoked like locks, but the curing also 477 00:29:47,800 --> 00:29:52,440 Speaker 1: involves a bunch of spices. Salmon that's been hot smoked, meanwhile, 478 00:29:52,520 --> 00:29:55,000 Speaker 1: is called kippered salmon and has a flaky texture more 479 00:29:55,080 --> 00:29:59,400 Speaker 1: like cooked salmon. At large delis often offer multiple types 480 00:29:59,440 --> 00:30:03,280 Speaker 1: of preserved fish, including trout, mackerel, sable, and sturgeon, in 481 00:30:03,360 --> 00:30:08,520 Speaker 1: either the locks or the Nova tradition. Oh, I'm very 482 00:30:08,560 --> 00:30:10,760 Speaker 1: glad for this locks aside, because I've never known the 483 00:30:10,800 --> 00:30:13,239 Speaker 1: difference between any of those things. Yeah, if you if 484 00:30:13,240 --> 00:30:16,120 Speaker 1: you go into like a traditional bakery and you order locks, 485 00:30:16,200 --> 00:30:19,040 Speaker 1: you might be kind of surprised by how salty. It is. 486 00:30:19,680 --> 00:30:24,560 Speaker 1: Good to know nova's generally what most most of us 487 00:30:24,600 --> 00:30:26,560 Speaker 1: are looking for. It's kind of in locks, that sort 488 00:30:26,560 --> 00:30:31,160 Speaker 1: of an acquired taste. Okay. During the Second World War, 489 00:30:31,400 --> 00:30:34,080 Speaker 1: a lot of the Jewish bagel bakers, which was most 490 00:30:34,120 --> 00:30:37,720 Speaker 1: of them in Poland and throughout Europe, were killed and 491 00:30:37,960 --> 00:30:40,080 Speaker 1: along with everyone else, they weren't it was they they 492 00:30:40,080 --> 00:30:43,640 Speaker 1: weren't targeted. But yeah, sure. After World War Two, with 493 00:30:43,800 --> 00:30:46,959 Speaker 1: Jewish immigrants settling in the US and a sort of 494 00:30:46,960 --> 00:30:52,080 Speaker 1: public open arms acceptance of parts of Jewish culture, this 495 00:30:52,480 --> 00:30:56,640 Speaker 1: bagels became part of that. And there was even a 496 00:30:56,680 --> 00:31:00,320 Speaker 1: Broadway play in ninety one called Bagels and the Box 497 00:31:00,920 --> 00:31:04,520 Speaker 1: where they apparently gave out bagels and cream cheese during 498 00:31:04,520 --> 00:31:09,080 Speaker 1: an intermission. I've never been to a plate like that. 499 00:31:09,120 --> 00:31:10,920 Speaker 1: I cannot believe that this is the first time I've 500 00:31:10,920 --> 00:31:14,120 Speaker 1: ever heard of that. I know. At the same time, 501 00:31:14,160 --> 00:31:17,480 Speaker 1: in Poland, small juice bakries selling bagels were starting to 502 00:31:17,640 --> 00:31:22,040 Speaker 1: open after the devastation of the Holocaust, with Krakov once 503 00:31:22,080 --> 00:31:25,560 Speaker 1: again at the center, and bagels are are eating a 504 00:31:25,560 --> 00:31:29,080 Speaker 1: little bit differently over there. I've read that herring has 505 00:31:29,080 --> 00:31:31,200 Speaker 1: been a common topping, and instead of cream cheese, they 506 00:31:31,280 --> 00:31:36,120 Speaker 1: might be spread with or are dipped in goose fat traditionally. Yeah, 507 00:31:36,800 --> 00:31:42,000 Speaker 1: sounds good. So it's about time for us to talk about, 508 00:31:42,960 --> 00:31:47,440 Speaker 1: you know, the modernization of the bagel. Yeah. But first, 509 00:31:48,360 --> 00:31:50,280 Speaker 1: one more quick break for a word from our sponsor, 510 00:32:00,720 --> 00:32:05,400 Speaker 1: and we're back. Thank you sponsored. So it took until 511 00:32:05,400 --> 00:32:08,840 Speaker 1: the nineteen seventies for bagels to gain attention on the 512 00:32:08,920 --> 00:32:14,160 Speaker 1: national stage, and it was in thanks part to two things, 513 00:32:14,840 --> 00:32:19,040 Speaker 1: the increased popularity of quote, ethnic foods and the newly 514 00:32:19,120 --> 00:32:23,400 Speaker 1: available frozen bagels from a family called the Lenders. You 515 00:32:23,480 --> 00:32:26,760 Speaker 1: probably recognize that Lenders bagels. Yes, and this was a 516 00:32:26,840 --> 00:32:33,920 Speaker 1: father and son, son's son duo team. It changed over time. Okay, 517 00:32:34,000 --> 00:32:38,360 Speaker 1: there's a lot of moving of family members. Excellent. They 518 00:32:38,440 --> 00:32:43,400 Speaker 1: marketed their product as the Jewish English muffin. There's a 519 00:32:43,440 --> 00:32:48,040 Speaker 1: lot going on there. Lenders have been around since nineteen 520 00:32:48,480 --> 00:32:51,719 Speaker 1: seven selling bagels, and by nineteen fifty five these bagels 521 00:32:51,720 --> 00:32:54,960 Speaker 1: were available in local grocery stores in the region. They 522 00:32:55,000 --> 00:32:58,200 Speaker 1: included in their offerings the first, I believe, the first 523 00:32:58,280 --> 00:33:03,440 Speaker 1: widely marketed cinnamon raising bagel. Oh. The Lenders was the 524 00:33:03,480 --> 00:33:07,040 Speaker 1: pioneer behind the first bagel making machine in nineteen sixty two. 525 00:33:07,280 --> 00:33:09,680 Speaker 1: It had been invented by one Daniel Thompson in the 526 00:33:09,760 --> 00:33:13,520 Speaker 1: late nineteen fifties and lenders leased the first one. It 527 00:33:13,600 --> 00:33:17,160 Speaker 1: took production of bagels from a hundred and twenty per 528 00:33:17,200 --> 00:33:20,880 Speaker 1: hour to four hundred and removed the need for skilled 529 00:33:20,960 --> 00:33:26,400 Speaker 1: labor um. It basically collapsed the aforementioned bagel union man 530 00:33:26,840 --> 00:33:30,480 Speaker 1: rough times. Yeah, but it was the foray into frozen 531 00:33:30,480 --> 00:33:34,320 Speaker 1: bagels that allowed them to expand their market and increase 532 00:33:34,360 --> 00:33:39,600 Speaker 1: their customer base so much so that Craft Foods Yep, 533 00:33:39,800 --> 00:33:42,640 Speaker 1: that one brought them up. They didn't brought them up. 534 00:33:42,680 --> 00:33:45,960 Speaker 1: They bought them up. And they they thought as a 535 00:33:46,000 --> 00:33:51,120 Speaker 1: great opportunity to market craft brand Philadelphia cream Cheese. Oh yeah, 536 00:33:51,240 --> 00:33:54,800 Speaker 1: and they spared a new vanfare either. It was called 537 00:33:54,920 --> 00:34:00,680 Speaker 1: the Wedding of the Century, and the bride was a 538 00:34:00,720 --> 00:34:04,960 Speaker 1: tub of cream cheese named Phil and the groom and 539 00:34:05,160 --> 00:34:08,480 Speaker 1: eight foot bagel named Lynn. I'm not making this up. 540 00:34:09,200 --> 00:34:13,840 Speaker 1: This was a thing, yep. And the lenders are pretty 541 00:34:13,840 --> 00:34:16,719 Speaker 1: creative marketers. They made Johnny Carson a bagel necklace that 542 00:34:16,800 --> 00:34:19,080 Speaker 1: I guess looked like him. I tried to find a 543 00:34:19,120 --> 00:34:22,319 Speaker 1: picture and I couldn't. They offered it up to him. Um, 544 00:34:22,400 --> 00:34:24,680 Speaker 1: and then they also realized I didn't think about this, 545 00:34:24,760 --> 00:34:28,520 Speaker 1: but oh my goodness, after customers complained of slicing open 546 00:34:28,520 --> 00:34:31,640 Speaker 1: their hands trying to have a frozen bagel, that the 547 00:34:31,640 --> 00:34:36,000 Speaker 1: bagel should come precised. Important safety tip. If you buy 548 00:34:36,040 --> 00:34:39,320 Speaker 1: fresh bagels that are unsliced and you have leftovers, definitely 549 00:34:39,320 --> 00:34:42,799 Speaker 1: slice them and then freeze them. Yes, you heard it 550 00:34:42,880 --> 00:34:48,279 Speaker 1: here first, or maybe not. As bagel spread to the 551 00:34:48,320 --> 00:34:50,719 Speaker 1: mass market, a lot of them did grow sweeter and 552 00:34:50,760 --> 00:34:55,080 Speaker 1: softer because Marca bagels were such the rage in the 553 00:34:55,160 --> 00:34:58,319 Speaker 1: nineteen seventies that a Bloomingdale's in New York was at 554 00:34:58,320 --> 00:35:06,640 Speaker 1: one point selling shell act bagels as jewelry. How very fashionable. 555 00:35:08,480 --> 00:35:13,160 Speaker 1: Sometime maybe around the nineteen seventies, we get the everything bagel. 556 00:35:14,120 --> 00:35:17,560 Speaker 1: The first time it appears in print was in courtesy 557 00:35:17,600 --> 00:35:19,600 Speaker 1: of a New York Times right up about a bagel 558 00:35:19,640 --> 00:35:24,040 Speaker 1: business called the Bagel Baron started by a U. S. S. R. 559 00:35:24,120 --> 00:35:29,480 Speaker 1: Immigrants f Y, you can't patent that everything bagel, mostly 560 00:35:29,520 --> 00:35:34,200 Speaker 1: because what is everything? Really? That seems to be like 561 00:35:34,239 --> 00:35:39,080 Speaker 1: the legal argument whirled down. You can patent a particular 562 00:35:39,200 --> 00:35:42,400 Speaker 1: product or process what it is to you? What is 563 00:35:42,440 --> 00:35:48,160 Speaker 1: everything to you? Um? But you can't. Yeah, there is 564 00:35:48,200 --> 00:35:50,120 Speaker 1: no like when you order an everything bagel. It could 565 00:35:50,160 --> 00:35:53,360 Speaker 1: be different, it could be anything. The bagel baron version 566 00:35:53,400 --> 00:35:58,000 Speaker 1: had salt, poppy and sesameseeds, garlic and onion. It probably 567 00:35:58,040 --> 00:36:00,640 Speaker 1: came about as a practical solution to the problem of 568 00:36:01,200 --> 00:36:04,280 Speaker 1: throughout the day various bits of toppings kind of getting 569 00:36:04,280 --> 00:36:06,680 Speaker 1: mixed in with each other as you work, and those 570 00:36:06,719 --> 00:36:11,399 Speaker 1: are impossible to separate back out right, so the mix 571 00:36:11,440 --> 00:36:13,120 Speaker 1: would just get thrown out at the end of the day. 572 00:36:13,520 --> 00:36:17,560 Speaker 1: Wasteful solution. Toss it on a bagel, call it and 573 00:36:17,600 --> 00:36:21,719 Speaker 1: everything bagel. I feel like that's a skit. If that's 574 00:36:21,719 --> 00:36:24,200 Speaker 1: an SNL skit or something, got this thing you want 575 00:36:24,200 --> 00:36:26,200 Speaker 1: to get rid of, toss it on a bagel. Toss 576 00:36:26,480 --> 00:36:32,800 Speaker 1: a bagel. It practically rights itself. In the eighties, big 577 00:36:32,840 --> 00:36:37,480 Speaker 1: business Baker sairly entered the frozen bagel market. Bagels were 578 00:36:37,560 --> 00:36:41,600 Speaker 1: becoming an increasingly national food that the number of bagels 579 00:36:41,600 --> 00:36:45,000 Speaker 1: sold per day rose from six million to eight million 580 00:36:45,120 --> 00:36:49,560 Speaker 1: in just two years inies, but four and five Americans 581 00:36:49,800 --> 00:36:54,760 Speaker 1: still hadn't tried one huh the wedding. The aforementioned wedding 582 00:36:54,840 --> 00:36:57,640 Speaker 1: was a financial success, to the tune of one point 583 00:36:57,680 --> 00:37:02,840 Speaker 1: six billion in sales by nineteen ninety five in that 584 00:37:02,920 --> 00:37:06,799 Speaker 1: number was four nine million, so that's a pretty substantial growth. 585 00:37:06,800 --> 00:37:10,719 Speaker 1: That's another example of kind of this explosion of bagels. 586 00:37:12,040 --> 00:37:16,320 Speaker 1: Haveever they did, Phil and Lynn did get a divorce. 587 00:37:17,760 --> 00:37:20,440 Speaker 1: I don't know if that really works. But when Kellogg 588 00:37:20,480 --> 00:37:25,160 Speaker 1: purchased Lenders Bagels in nineteen ninety six, and really should 589 00:37:25,160 --> 00:37:28,160 Speaker 1: have been the year of the bagel, because Duncan Donuts 590 00:37:28,160 --> 00:37:31,560 Speaker 1: invested millions to add bagels to their menu that year 591 00:37:31,640 --> 00:37:34,400 Speaker 1: as well. In nine six was also the year that 592 00:37:34,440 --> 00:37:39,600 Speaker 1: Thomas's English Muffin brand got in on selling bagels, kind 593 00:37:39,600 --> 00:37:41,680 Speaker 1: of bringing us back to the Jewish English muffin thing. 594 00:37:41,800 --> 00:37:46,440 Speaker 1: That's right, comes full circle or full bagel comes full bagel. 595 00:37:46,880 --> 00:37:51,080 Speaker 1: In two thousands three, current owner Pinnacle Foods purchased Lenders 596 00:37:52,040 --> 00:37:55,200 Speaker 1: a year earlier from the Year of the bagel. In Nive, 597 00:37:55,320 --> 00:38:00,279 Speaker 1: the company behind Boston Chicken, formed the Einstein Bros. Say 598 00:38:00,400 --> 00:38:04,960 Speaker 1: Rose ste Brothers and Sagin Brothers. I think I like 599 00:38:05,040 --> 00:38:09,719 Speaker 1: Einstein Bros. Um after purchasing four bagel chains. Later in 600 00:38:09,880 --> 00:38:13,520 Speaker 1: nineteen six, they added Berkeley based chain Noah's Bagels and 601 00:38:13,520 --> 00:38:17,719 Speaker 1: became Einstein and Noah Bagel Corporation, now Einstein and Noah, 602 00:38:17,760 --> 00:38:20,960 Speaker 1: Core Corporation, I added to Core in there. I don't 603 00:38:20,960 --> 00:38:22,960 Speaker 1: know why we have one of these. We had one 604 00:38:23,080 --> 00:38:26,720 Speaker 1: at Georgia Tech and it was the line was always 605 00:38:26,719 --> 00:38:32,000 Speaker 1: so long. Yeah. When New York style purveyors decided to 606 00:38:32,080 --> 00:38:35,800 Speaker 1: try their luck in Montreal, home of the Montreal Bagel, 607 00:38:36,160 --> 00:38:40,600 Speaker 1: the Montreal Gazette wrote they had entered. Quote the lions didn't. 608 00:38:42,760 --> 00:38:47,480 Speaker 1: That's a serious business for another fun country rival we quote. 609 00:38:47,520 --> 00:38:50,000 Speaker 1: A critic from Britain wrote of the New York style 610 00:38:50,040 --> 00:38:54,360 Speaker 1: bagel as compared to its European predecessor, America changes bagel 611 00:38:54,400 --> 00:38:58,200 Speaker 1: to bagel. The spelling changed, doubles the size rein vincent, 612 00:38:58,600 --> 00:39:01,200 Speaker 1: muscling up the slim euro bagel and flavoring it to 613 00:39:01,239 --> 00:39:06,759 Speaker 1: a wild diversity. For the ceaselessly unsatisfied Yankee palette in 614 00:39:06,840 --> 00:39:09,759 Speaker 1: New York, the bagel has become the musical. It's all 615 00:39:09,880 --> 00:39:17,560 Speaker 1: it's an ass. Those is some strong feelings. Oh yeah. 616 00:39:18,200 --> 00:39:21,040 Speaker 1: According to a New York Times article from nine, the 617 00:39:21,080 --> 00:39:24,279 Speaker 1: bagel was more popular than the donut that year, with 618 00:39:24,480 --> 00:39:27,080 Speaker 1: three fourths of a billion in bagel sales compared to 619 00:39:27,440 --> 00:39:31,160 Speaker 1: half a billion in doughnut sales. That surprised me. Yeah. 620 00:39:31,520 --> 00:39:34,360 Speaker 1: Also in the nineties, the New York style bagel or 621 00:39:34,520 --> 00:39:39,400 Speaker 1: breakfast meet sort of a reverse trip back to Poland. Yeah, 622 00:39:39,800 --> 00:39:42,000 Speaker 1: it was so popular that it kind of went back over. 623 00:39:42,160 --> 00:39:45,600 Speaker 1: And this whole bagel boom compares to the rise and 624 00:39:45,640 --> 00:39:49,960 Speaker 1: crash of the cupcake. In the thousands, American bagel consumption 625 00:39:50,320 --> 00:39:56,480 Speaker 1: doubled from nine through nine. But meanwhile, all those national 626 00:39:56,640 --> 00:40:00,600 Speaker 1: bagel shop chains had oversaturated the market and the stocks 627 00:40:00,680 --> 00:40:08,680 Speaker 1: would drop over from the market has evened out since then. 628 00:40:09,239 --> 00:40:12,080 Speaker 1: But I'm sure that in your own hometown you could 629 00:40:12,120 --> 00:40:16,840 Speaker 1: have observed. Yeah, those very factors. Yeah, I have to 630 00:40:16,880 --> 00:40:20,600 Speaker 1: think on that. Later. In two thousand eight, astronauts Gregory 631 00:40:20,680 --> 00:40:24,200 Speaker 1: Chamitov became the first person to take a bagel into space. 632 00:40:24,719 --> 00:40:35,360 Speaker 1: Do spoose space space bagel. You're welcome, listeners. Oh um. 633 00:40:35,440 --> 00:40:39,000 Speaker 1: And there are now rainbow bagels in New York City. 634 00:40:39,160 --> 00:40:43,319 Speaker 1: I looked at pictures. They're they're very rainbow. They're very bright, 635 00:40:43,719 --> 00:40:49,120 Speaker 1: very bright. Yeah, neon rainbow, and uh, people will wait 636 00:40:49,160 --> 00:40:53,280 Speaker 1: as long as three hours for them. And I cannot 637 00:40:53,360 --> 00:40:57,440 Speaker 1: judge on this point, no, because I have waited. I 638 00:40:57,480 --> 00:41:01,440 Speaker 1: have waited before for a very long time for a 639 00:41:01,480 --> 00:41:05,400 Speaker 1: certain food. So yeah, they're very pretty. Oh I believe 640 00:41:05,440 --> 00:41:08,839 Speaker 1: you sure? I mean, dude, do what makes you happy? Oh? Yeah, 641 00:41:08,960 --> 00:41:11,759 Speaker 1: all these people want to interview the owners of this 642 00:41:11,880 --> 00:41:16,279 Speaker 1: shop now right, And they weren't expecting anyone to care particularly. Yeah, 643 00:41:16,280 --> 00:41:17,799 Speaker 1: they thought. I think they thought it was just going 644 00:41:17,840 --> 00:41:21,720 Speaker 1: to be at one time, we'll make these rainbow bagels. 645 00:41:21,760 --> 00:41:26,080 Speaker 1: And now they're having to find ways to get around 646 00:41:26,400 --> 00:41:30,719 Speaker 1: the huge demand for these bagels. And it's also I 647 00:41:30,760 --> 00:41:33,440 Speaker 1: believe the shop is in Williamsburg and I had I 648 00:41:33,480 --> 00:41:38,000 Speaker 1: had a very good time reading about the attitude in Williamsburg. 649 00:41:38,960 --> 00:41:42,040 Speaker 1: It was it was a good read. Um. Yeah, maybe 650 00:41:42,040 --> 00:41:44,239 Speaker 1: we should post it someone I enjoyed it. We'll try, 651 00:41:44,280 --> 00:41:46,800 Speaker 1: we'll try to link that out on social media. Yeah. 652 00:41:47,840 --> 00:41:50,840 Speaker 1: So this is the end of our our bagel episode 653 00:41:50,880 --> 00:41:56,080 Speaker 1: with lots of contention and strong opinions. Yeah, you know, 654 00:41:56,239 --> 00:41:58,080 Speaker 1: I don't know at the end at the end of 655 00:41:58,080 --> 00:42:00,400 Speaker 1: the day, really like like do do what makes happy? 656 00:42:01,200 --> 00:42:04,400 Speaker 1: If you enjoy, if you enjoy eating whatever type of bagel, 657 00:42:04,440 --> 00:42:07,480 Speaker 1: however you enjoy eating it, go go for it. Go 658 00:42:07,600 --> 00:42:11,120 Speaker 1: forth in bagel, Go forth in bagel. We should get 659 00:42:11,360 --> 00:42:15,959 Speaker 1: a stitched thing that says that and hanging over our desk. Yes, 660 00:42:19,960 --> 00:42:22,800 Speaker 1: and that brings us to the end of this classic episode. 661 00:42:22,960 --> 00:42:25,359 Speaker 1: We hope that you enjoyed listening to it as much 662 00:42:25,360 --> 00:42:28,040 Speaker 1: as we enjoyed doing it. I loved getting your strong 663 00:42:28,080 --> 00:42:33,040 Speaker 1: opinions as always for it. Thank you, thank you, we 664 00:42:33,120 --> 00:42:36,439 Speaker 1: do we do love a strong opinion and as as 665 00:42:36,480 --> 00:42:39,680 Speaker 1: I as I said a couple of times, like like 666 00:42:39,680 --> 00:42:44,520 Speaker 1: like really enjoy what you enjoy. Yes, I think this 667 00:42:44,640 --> 00:42:45,920 Speaker 1: is the one that we got a little bit of 668 00:42:45,920 --> 00:42:49,520 Speaker 1: hate mail about. We we well, people had strong videos 669 00:42:49,520 --> 00:42:54,480 Speaker 1: that they also wanted to share, and that's cool. It 670 00:42:54,160 --> 00:42:58,600 Speaker 1: is always always um oh. But speaking one of those 671 00:42:58,600 --> 00:43:02,160 Speaker 1: strong opinions that that we talk about, um is the 672 00:43:02,200 --> 00:43:06,400 Speaker 1: toaster issue, and so I wanted to give everyone an update. 673 00:43:06,760 --> 00:43:10,800 Speaker 1: You may be happy to know that the aforementioned bagel 674 00:43:10,800 --> 00:43:13,200 Speaker 1: place here in Atlanta that did not have a toaster 675 00:43:13,719 --> 00:43:17,440 Speaker 1: when it first opened, they have since added a toaster 676 00:43:17,800 --> 00:43:20,600 Speaker 1: that the use of which in preparing your order is optional. 677 00:43:20,880 --> 00:43:28,239 Speaker 1: But you know it's there. Wow, that's Emerald City for 678 00:43:28,239 --> 00:43:31,960 Speaker 1: for anyone who lives in the area. Yes, yes, I'm 679 00:43:31,960 --> 00:43:34,799 Speaker 1: sure like there's some people that are very happy about that, 680 00:43:35,040 --> 00:43:39,440 Speaker 1: and I'm sure others feel like they capitulated. Um. You know, 681 00:43:41,040 --> 00:43:43,120 Speaker 1: you know it's a it's it's a matter, it's a 682 00:43:43,120 --> 00:43:47,200 Speaker 1: matter of preference, and I want again, I want everyone 683 00:43:47,239 --> 00:43:51,160 Speaker 1: to to to enjoy what they're enjoying. Yes, yes, yes, 684 00:43:51,239 --> 00:43:55,480 Speaker 1: yes for me, right, I mean for me that involves 685 00:43:55,520 --> 00:44:02,080 Speaker 1: toasting the heck and bagel. But it's okay, it's okay, 686 00:44:02,160 --> 00:44:07,840 Speaker 1: it's okay. Oh wow. As always, listeners, we would love 687 00:44:07,880 --> 00:44:10,240 Speaker 1: to hear from you. If you didn't send ANYR opinions 688 00:44:10,320 --> 00:44:15,680 Speaker 1: last time, Let's get him now, yeah, yes please. You 689 00:44:15,719 --> 00:44:18,759 Speaker 1: can email us at hello at Savior pod dot com. Oh, 690 00:44:18,840 --> 00:44:21,960 Speaker 1: we're also on social media. You can find us on Twitter, Facebook, 691 00:44:22,000 --> 00:44:24,440 Speaker 1: and Instagram at saver pod, and we do hope to 692 00:44:24,440 --> 00:44:26,960 Speaker 1: hear from you. Saver is production of I Heart Radio. 693 00:44:27,080 --> 00:44:29,319 Speaker 1: For more podcasts for my Heart Radio, you can visit 694 00:44:29,360 --> 00:44:32,160 Speaker 1: the I Heart Radio app, Apple Podcasts, or wherever you 695 00:44:32,200 --> 00:44:35,000 Speaker 1: listen to your favorite shows. Thanks as always, Tore super 696 00:44:35,000 --> 00:44:38,240 Speaker 1: producers Dylan Fagan and Andrew Howard. Thanks to you for listening, 697 00:44:38,280 --> 00:44:40,000 Speaker 1: and we hope that lots more good things are coming 698 00:44:40,040 --> 00:44:40,439 Speaker 1: your way.