We Are The New Farmers



While a bagel can be accurately described as a round, ring-shaped bread, it’s really so much more than a simple roll-with-a-hole. Here at WATNF, we believe that it is the story behind the food—not just the bite (or sip!) we put in our mouths—that makes it so much more than just something to eat.

According to gastronomic lore, the bagel’s floury forebears date back at least six centuries, and, in practice, probably even more than that. In the United States, bagels arrived with Polish immigrants in the late 19th century and were sold on the streets of New York City’s Lower East Side stacked up on poles or dangling from strings—turns out the hole does more than simply provide a firm grub-grip!

From its humble beginnings as a simple street food, the yeast of yesteryear has evolved into the iconic New York bagel that we know and love today: spread with a heap of cream cheese, loaded with a mound of lox, strewn with capers, topped with tomato and a crown of thinly sliced red onion.

No matter how you doll up your dough, and regardless of your chosen accoutrements, we thought of one last way to regale your roll-with-a-hole that’ll take it to a-whole-‘nother level—and yes, as you may have guessed, it’s green. In honor of this monumental national holiday, every spirulina order this week will be accompanied by a mean, green, vegan cream cheese!

Bedeck your bagels with some blue-green schmear bliss—bedeck away, bagel-buffs!