Thirty years ago, Americans lived on processed white bread, and it was almost impossible to find a fresh baguette or a loaf of sourdough. My friend Eli Zabar began baking fresh breads in a brick oven in the basement of his store E.A.T. on Madison Avenue in New York City, and now there are extraordinary artisanal bakers in cities and towns all across America. Even better, bakers like Dan Barber at Blue Hill at Stone Barns now grow and seek out heirloom wheat and use it to make bread that is not only delicious but good for you too.
Garten is the Barefoot Contessa
This appears in the July 11, 2016 issue of TIME.
More Must-Read Stories From TIME
- Meet TIME’s Newest Class of Next Generation Leaders
- After Visiting Both Ends of the Earth, I Realized How Much Trouble We’re In
- Google Is Making It Easier to Remove Personal Info From Search
- Oil Companies Posted Huge Profits. Here’s Where The Cash Will Go (Hint: Not Climate)
- Column: We Asked Hundreds of Americans About Abortion. Their Feelings Were Complicated
- A Short History of the Rise, Fall, and Rise Again of the Marcos Family
- Long-Lasting Birth Control Is Already Hard to Get. Advocates Worry It May Only Get Worse
- Who Should Be on the 2022 TIME100? Vote Now
Read More From TIME
