Production of the fat, flavorful bagels—upwards of 12,000 per hour to stock eight locations—is carefully overseen by a family that embodies true American immigrant success.
Thanks to resilient business owners, neighbors, and community leaders, a town hit hard by two floods and the economic toll of the pandemic is now experiencing a renaissance.
Smith shares how the six-part series came to be—with a little help from design queen Joanna Gaines—and her recipe for these beautiful blood orange tarts with meringue.
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