At j. weekly, I alternate food columns with an editor there, Andy Altman-Ohr. He specializes in bagels and delis, while I pretty much cover everything else. So when I got an assignment to cover a bagel operation for Berkeleyside, I had to think twice. Can I do it? Of course I can. It was great to meet the brothers behind Authentic Bagel Company, and taste their almost-New York bagels. (They're from Rhode Island, after all, and we have Bay Area water here, not New York water, but still). They're bagels are pretty damn good, and so much better than what's been passing for bagels around these parts for so long.
Alix is a personal chef and freelance writer in the SF Bay Area. You can keep up with her writing and cooking here.