June 29, 2004
White bread, a mainstay of the American diet since at least the 1930s, is under attack. The Department of Agriculture is considering recommending that consumers drastically cut their consumption of fortified grains. They are used to enrich a wide variety of food products - particularly white bread, which is made from refined white flour. The refined grains sector already has been battered by the popularity of low-carbohydrate diets. White bread came under additional fire from a recent study released by Tufts University in Boston that links the consumption of such bread to wider waistlines.
November 14, 2003
Watch out, Wonder Bread. Sales of the unassuming but versatile tortilla are catching up to white bread, reflecting the growth of the nation's Hispanic population and the broadening of the American palate. "Tortillas have had steady growth 10 to 15 percent a year seemingly forever," said Irwin Steinberg, founding president of the 14-year-old Dallas-based Tortilla Industry Association. The popularity of wraps -- renamed flour tortillas that are sometimes flavored -- also helped boost the round, flat bread's share to 32 percent of the combined retail and food service market for bread, just behind white loaves at 34 percent, says a report from market researcher Mintel for the association.
January 14, 2002
What's in a name? When it comes to "lake trout" - that fried fish fare so unique to Baltimore it's almost a trademark - lies. Two for starters. Touted for decades on restaurant signs across the city, "lake trout" is filleted, breaded and deep-fried here at a clip of tons a week, then served up - usually in tin foil with two pieces of white bread - to customers who often assume that, based on its name, they are eating trout from a lake. But "lake trout" is neither. And if you are one of the few who already knows that, who has been told - perhaps by a frank fishmonger - that "lake trout" is actually "whiting," caught in the bay or ocean, well, that's not exactly right, either.
May 1, 2012
Spike Gjerde, executive chef and co-owner of Woodberry Kitchen, shows America how to make a soft-shell crab sandwich. He also tells America that no one in Baltimore refers to it as a soft-shell crab sandwich. Apparently, we all say "soft-crab sandwich. " I don't know about that. But I do know that Woodberry Kitchen 's soft-shell crab sandwich uses white bread, so it's automatically great. Spike's recipe for soft-shell crabs appears in the May issue of Esquire magazine, as part of its "Eat Like a Man" series.
March 2, 1993
I have to print a retraction.Several weeks ago, I said white bread contained no fiber. Judi Adams of the Wheat Foods Council pointed out to me that white bread does, in fact, contain 0.5 grams of soluble fiber per slice. (Soluble fiber is the kind you find in oat bran, which helps somewhat in lowering cholesterol.)While I do apologize for my technical error, I must admit to being somewhat puzzled by the critical nature of the letter I received.Why would the WFC care whether you choose white or whole wheat products when they're all made from wheat flour?
September 29, 2001
Lewis J. Ort, a baker turned philanthropist who endowed hospitals with the fortune he made by inventing a low-calorie white bread recipe, died Monday of complications from a stroke at his home in LaVale, a Cumberland suburb. He was 83. Mr. Ort, an entrepreneur who began his career in a family-owned bakery, anticipated a demand for diet products in the 1940s. He first sold a thinly sliced bread called Lite Diet, then devised a way of using fiber from soybean hulls to bake what was hailed as this country's first diet white bread.