Croutons, Coverage & Culinary Nostalgia

This chapter humorously explores the quirky aspects of a restaurant called Iceberg, including a discussion on crouton-making techniques that emphasize stale bread and unique soaking methods. The speakers delve into their experiences with food journalism, reflecting on the importance of media relations and past encounters, notably with the New York Times. They also reminisce about the evolution of bread-making in New York City, tracing the influence of sourdough and celebrating the rich history of local bakeries.