AMERICAN BREaD: My First Twenty Years in America

Parenting in America

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Parenting in America

America's Most Revolutionary Artist. At the Smithsonian Visit. Looking at Artists Looking at Themselves. Photos Submit to Our Contest. Photo of the Day. Subscribe Top Menu Current Issue. But the way he brandished it in public reveals his savvy understanding of mythology and power.

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What makes Blue Duck breads so delicious? Proximity to the water — the Atlantic Ocean on the South Fork and the Long Island Sound on the North — may be part of the secret, fortifying Kouris's cultures with moisture and a lick of salt air.

But it's the baker's passion that elevates Blue Duck above the flock. But Bread Alone wasn't always such a major operation. But he was back in Manhattan soon enough, hawking Bread Alone loaves at city greenmarkets.

And despite Bread Alone's expansion, Leader and his team still use locally sourced ingredients for everything from their golden Challah to their rustic Ciabatta. Their breads — campagne, levain, ciabatta, polenta, pumpkin seed, and more — are all naturally leavened and baked on the bottom of their two wood-burning ovens using retained heat.

1. The American family today

Della Fattoria's Rosemary-Meyer Lemon bread is a knockout: Westford, Vermont Available at Onion River Co-Op , Burlington, Vermont It's a good thing Gerard Rubaud set up his bakery next to his Vermont home, as he often works 15 straight hours to hand-form and wood-fire hundreds of his signature item, the wild yeast-based 3 Grain Country Loaf.

Vermont's beloved artisan he has a street named after him! It's methods like these that make Gerard's sourdough arguably the most deeply flavored bread in the state. Portland, Oregon and Seattle, Washington This Pacific Northwest pioneer, founded by Gwenyth Bassetti in , grew out of her little Seattle sandwich shop The Bakery, which when it opened in served a custom "Bakery Blend" coffee made for them by a new local company called Starbucks.

Today Grand Central Bakery has three locations in Seattle and another six soon to be seven in Portland, and is run by Gwen's son Ben, a onetime geologist and fisherman in Alaska; daughter Piper, the "soul" of the company; and an assortment of friends who share their passion.

Grand Central's rustic European-style hearth baked breads are made from sustainably grown white flour from Shepherd's Grain in Palouse, Washington and whole wheat flour from Camas Country Mill in Oregon's Willamette Valley, which is bringing back heirloom wheat varieties like Red Fife well suited to the local climate. In addition to their classic baguettes, levains, ciabattas, sour ryes, and their famous white Italian-style Como Loaf, with its crisp crust and glossy crumb, Grand Central Bakery has just started a seasonal loaf program, kicking off this past winter with a rye-based Swedish Limpa, scented with anise, coriander, caraway seeds, and orange zest.

Like the Johnny Appleseeds of wheat, Stevens and Maffei started several years ago doling out handfuls of wheat berries to eager customers to plant in their yards and gardens. By now, one local farmer delivers pounds of flour to Hungry Ghost each week.

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Try the Hungry Ghost's Trinity bread, made from local spelt, wheat, and triticale a wheat-rye cross. Another curious specialty is annadama, a corn flour-and-molasses New England bread born, the legend goes, when a hungry fisherman, tired of the cornmeal and molasses porridge his unimaginative wife served him day after day, added yeast and flour, muttering "Anna, damn her" as he baked the concoction. Their creations, from moist focaccia made from naturally leavened dough to hearty 7-Grain roll laced with wildflower honey, were revelations to locals raised on overly processed supermarket bread.

Iggy's, whose breads are available at the bakery's storefront, New England farmers markets and grocery stores, prides itself on using organic ingredients sourced from sustainable farms. Similarly, a gap in fertility exists among women with different levels of educational attainment, despite recent increases in the fertility of highly educated women. Not only are women having fewer children today, but they are having them under different circumstances than in the past. While at one time virtually all births occurred within marriage, these two life events are now far less intertwined.

Not all babies born outside of a marriage are necessarily living with just one parent, however. The majority of these births now occur to women who are living with a romantic partner, according to analyses of the National Survey of Family Growth. In fact, over the past 20 years, virtually all of the growth in births outside of marriage has been driven by increases in births to cohabiting women. Researchers have found that, while marriages are less stable than they once were, they remain more stable than cohabiting unions. Past analysis indicates that about one-in-five children born within a marriage will experience the breakup of that marriage by age 9.

In comparison, fully half of children born within a cohabiting union will experience the breakup of their parents by the same age. At the same time, children born into cohabiting unions are more likely than those born to single moms to someday live with two married parents. The share of births occurring outside of marriage varies markedly across racial and ethnic groups. Racial differences in educational attainment explain some, but not all, of the differences in non-marital birth rates.

New mothers who are college-educated are far more likely than less educated moms to be married. The increase in divorces, separations, remarriages and serial cohabitations has likely contributed to an increase in multi-partner fertility. Research indicates that multi-partner fertility is particularly common among blacks, Hispanics, and the less educated. While parents today are far less likely to be married than they were in the past, they are more likely to be older and to have more education. In , the average new mother was 21 years old. Since that time, that age has risen to 26 years.

The rise in maternal age has been driven largely by declines in teen births. While age at first birth has increased across all major race and ethnic groups, substantial variation persists across these groups.

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The average first-time mom among whites is now 27 years old. The average age at first birth among blacks and Hispanics is quite a bit younger — 24 years — driven in part by the prevalence of teen pregnancy in these groups.

Mothers today are also far better educated than they were in the past. This trend is driven in large part by dramatic increases in educational attainment for all women. In addition to the changes in family structure that have occurred over the past several decades, family life has been greatly affected by the movement of more and more mothers into the workforce.

This increase in labor force participation is a continuation of a century-long trend ; rates of labor force participation among married women, particularly married white women, have been on the rise since at least the turn of the 20th century. While the labor force participation rates of mothers have more or less leveled off since about , they remain far higher than they were four decades ago.

Each Day, 50 Percent of America Eats a Sandwich

About three-fourths of all employed moms are working full time. Among mothers with children younger than 18, blacks are the most likely to be in the labor force —about three-fourths are. The relatively high proportions of immigrants in these groups likely contribute to their lower labor force involvement — foreign-born moms are much less likely to be working than their U. The more education a mother has, the more likely she is to be in the labor force.

Along with their movement into the labor force, women, even more than men, have been attaining higher and higher levels of education. In fact, among married couples today, it is more common for the wife to have more education than the husband, a reversal of previous patterns.

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