On the 1st of September, our school welcomed students back to campus after a long semester of online learning. Amid the new normal of face masks and desk dividers, café Juno has also welcomed some enticing new additions. Maxims has hopped on the hottest social media trends as students can now enjoy “authentic New York bagels” from within the walls of school.
A good bagel consists of chewy innards and a shiny crust, topped off with a crisp toast. Admittedly, those offered at café Juno fall short of that standard. Many students have complained that it is “too hard” or “under toasted”. The stiffness of the bagel makes it a struggle to eat elegantly.
But any true bagel lover will argue that the toppings are what makes or breaks a bagel. The toppings offered at café Juno have sparked a series of controversy. Who came up with the idea of carrot flavored cream cheese? What is bacon doing in bagels? Is raw salmon the safest choice to make amidst covid?
To answer some of these questions, let’s look at the most classic combinations of bagel toppings:
Bacon in bagel is not an unusual sighting. For example, the BEC-bacon, egg, and cheese-is an iconic trio. The combination of golden-brown bacon, perfectly runny egg, and warm melted cheese has made its name as the “hangover breakfast.” However, Café Juno’s limited offerings of only bacon with no egg and no cheese makes it a little sketchy. Diced bacon mixed in sour cream-that’s a first.
A cream cheese bagel with smoked salmon, technically known as a lox bagel, is a staple in every New York deli. The rich smoothness of sour cream accompanied by the tenderness and salted flavoring of smoked salmon make for a timeless recipe. Yet most students reflect concern about the safety of uncooked seafood, considering the latest outbreak of corona at fish markets in Beijing. As of now, there is no evidence connecting the outbreak to either seafood or salmon and there is no proof of salmon being capable of transmitting the virus. On top of that, the fish is salt-cured, partially dehydrated, then put through high heat treatment during the smoking process, impeding bacteria activity and preventing the growth of organisms. Therefore, students can feel more than safe to enjoy a classic lox bagel at the café.
An unpopular opinion, but a generous scoop of tuna salad between a freshly baked sesame bagel makes for a great meal. That doesn’t seem to be quite how the student body thinks though. As Café Juno struggles to sell its tuna fillings, it has slowly begun to draw out tuna as an option and put in its place more conventional fillings such as chicken and pepperoni.
Overall, there’s definitely still room for improvement if it’s an “authentic New York bagel” that we’re striving for. But after years of the same brownies and donuts, we’re more than glad to welcome some long-awaited newness.
