A2: Food

Writing in the April issue of Saveur magazine, columnists Jane and Michael Stern report on their search for “the Jewish deli rye that good meats deserve.” They write: “But America’s very best deli rye? No contest. We found it in Ann Arbor, Michigan, when we noticed that the bread that Zingerman’s Deli used to construct our Diana’s Different Drummer sandwich (brisket, Russian dressing, coleslaw, and horseradish) was sensational. It comes from Zingerman’s Bakehouse, which makes loaves of rugged rye that are dense and springy, laced with the taste of hearth smoke.” [Source]