Image via Wikimedia Commons
A few international symbols of New York City–like the tough cabbie, the expensive apartment and the pizza-snatching rat–need no explanation and are too scary to think about except when absolutely necessary. Others, like the humble-yet-iconic bagel, possess New York City cred, but when asked, most people can’t quite come up with a reason. Bagels weren’t invented in New York, but the party line is that if they’re made here, they’re better than anywhere. Some say it’s the water; others chalk it up to the recipe, the method, ethnic preference or all of the above. What’s the story behind the New York bagel? Who are the true bagel heroes? What makes a great bagel great? And those frozen bagels? Blame Connecticut.
Bagel squirrel vs. Pizza rat
Image: Jazz Guy via flickr
Next time you hit your local bagel shop, know that if you get your breakfast sliced–or heaven forbid, with schmear–you’ll get smacked with an 8.875 percent sales tax. If you eat it in the store, (even if it’s still whole), boom, more tax. The folks at Turbotax explain that “the state adds an eight-cent tax to any altered bagels,” which includes, “bagel sandwiches (served buttered or with spreads, or otherwise as a sandwich)” or even just sliced for you.
In honor of Tax Day, we ask: What’s with this bagel tax?
Pizza from Patsy’s in East Harlem, via Wiki Commons
By now you’ve surely heard that New York City’s pizza and bagels stand out because of our tap water. And now a New Jersey company is trying to capitalize on that widely-accepted theory by marketing a water-filtration system that can match the molecular makeup of NYC water, thereby allowing anyone anywhere to replicate our tasty dough (h/t NYP). This past Monday, the $2,890/year New York WaterMaker was unveiled at the International Pizza Expo in Las Vegas, and apparently, it already has the approval of some old-school New York pizza makers.
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