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‘Your dinner must be enough to feed four people.’” “’You can cook as many dishes as you’d like, but it must include a main dish and a dessert.’” “All right, cool.” “I love Thanksgiving.” “I love Thanksgiving.” “Thanksgiving is a colonialist holiday that celebrates a genocide. Minus 3.” “Oh, oh, tamarind. O.K., O.K., O.K.” “Where’s the butter? So what I’m going to do is I’m actually going to start the butter and then put the chocolate in. Souffle vibes, O.K., I’m going to do the cranberries now.” [BACKGROUND CHATTER] “Hi.” “Hi camera.” “I’m doing like a layer.
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Without Celestino García, New Yorkers might go without some of their most beloved bagels. Bagels can now be made by machine, so there aren’t many masters of the form left who can roll them by hand. But many bagel enthusiasts swear by the handmade approach, insisting that it produces a fluffier, chewier bite. I spent a day with Mr. García as he went from shop to shop, casually rolling thousands of bagels at a time. And I learned how he became one of the most sought-after people in the New York City bagel business.
15 Hours on the Job With a Bagel Roller
  + stars: | 2023-05-19 | by ( Sarah Bahr | ) www.nytimes.com   time to read: +1 min
Mr. García, 58, cranes his neck to look for the B3 bus, which will take him to the Avenue U subway station. Each episode is about 10 to 20 minutes long and spotlights a day in the life of someone like Mr. García, who is one of the city’s last bagel rollers. Mr. García is used to the early call time. For members of The Times’s Food team, it was a little tougher to get out of bed, though well worth it. The team likes to slowly introduce crew members to their subjects throughout the day of the shoot.
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