2 Subway. A New York Day, 1992.

Earlier, in the afternoon, another thin man, this one white, much older, wrinkled, missing front teeth, asked for money on the lower level of a subway station. He was unkept. He looked at me. And he said something. But I. I shook my head and he moved on, waddling, his legs far apart with crotch…

4 Donut Shop. New York City, 1992

Donut Shop 28th Avenue at 7th New York City, 1992 This donut shop has two U shaped counters, a shape that encourages conversation between customers and customers and staff. Midnight. Several of us are sitting at the U closest to the door. There is also a steady stream of people coming in off the street…

American Bread Recipes from the 19th Century

These recipes were originally posted for people attending my Bread History and Practice Seminar #68 on American Bread, December 15, 2022. If you are attending the seminar, please make one of the breads that I am posting here so that we all have some experience with the taste and texture of the bread. Insights can…

Plaza. A  New York Day, 1992

Night. Cold. A thin handsome black man with a mustache stands to the side of the Plaza Hotel. “Monday is a hard day for bums,” he says. I drop a quarter in his cup and walk on. Just behind, a woman in a long white cashmere coat approaches. “Monday is a hard day for bums,”…

The Sweater

This story is based on an encounter with an elderly woman in Prague a few years after the fall of the Soviet Union. An inflation had destroyed the savings of retirees. This woman is selling her possessions to survive. Sweater Prague, 1993  At the top of a wide stairway bringing subway passengers to a huge…

Raphael. A Story.

This is a story I wrote in 1992. It is based on my meeting a young Russian man in Trabazon, Turkey. Raphael His was the bright face who said a few words while I inspected three tin jumping frogs in the Russian Bazaar. A few days later he stops me at the market’s edge where…

Starch Gelatinization and Starch Conversion to Sugar in Bread Dough

For much of the 19th century, American breads, were often made with cornmeal and If you can get a bread dough into the gelatinizing temperature range appropriate a given bread grain — in the 19th century American context, rye, and corn — gelatinizes multiple changes will take place altering the taste and texture of the…