"Growing up in suburban NJ, there were plenty of good bagels around. But when my father had business take him to the Upper West Side, he would stop by Zabar's for lox, sable, whitefish, and chive cream cheese, and H&H for bagels, which we would have as a special treat. These bagels were on a whole different level of unique deliciousness. After moving away, I would look forward to possibly having them when visiting home. And then one day I learned that they had gone out of business, and was deeply upset. I took this news like the death of a loved one I just hadn't been in contact with in a long time, and grieved, and said I didn't want to let those bagels cease to exist. And so I embarked on what became my five year quest, through trial and error, to create a bagel I longed to eat." - Emily Winston
https://boichikbagels.com/pages/bagel-stories-comments
Also, joining us on the podcast today is Andy Samwick, a Bay Area food insider who has a remarkable ability to stay up to date on everything happening here and has joined me today because of his love for bagels. He has been hyping the bagel revolution in the bay for a few years now. And it is upon us. Proud and super excited that he is my first food correspondent I can’t think of a person more in the know on food news than Andy, go check out his tik toks @knucklesamwhick.
And finally if you’re wondering about the background noise of this recording we did the interview while standing next to the line to get bagels in true New York fashion, with a few people asking us for money, a few asking if we were in line, and a few with as quizzical looks on their faces as you can have. Anyways I’ll stop talking and let you hear the bagel wizard, Emily talk and the spark-plug of bagel revolution Andy Samwick.
