Editor's NoteOct/Nov 2009 Issue

Small World

A reader recently alerted us to fresh gluten-free bagels just like the genuine item. She said they’re so good that she regularly drives many miles out of her way to buy a supply from the little store that makes them. Her enthusiastic endorsement, along with a tasty sample, prompted me to call the shop owner to ask if we could publish his recipe. As we chatted, he confided that the recipe for these wonderful bagels, best sellers in his store and a favorite in his community, is one he’d found in this magazine and "tweaked a little bit."

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