Bagels increase in popularity
with help fromUNL students
BAGELS from 12 __
the coffee and’ espresso drinks that are sold
at all three businesses.
“I think we’re taking a lot of business...
but there is a lot of competition,” Heimrich
said.
Rentz-Williams said there is competition
among the bagels shops in Lincoln, but the
distant location of the original Bagels and Joe
has kept sales pressure away.
The bagel shops in Lincoln (primarily the
shops close to each other downtown) are all
different, she said, and someone could go to
any of them and be happy.
One difference in the stores is the way
the bagels are made.
The bagels at Bagels and Joe are made in
the store every day by steaming the product
in a convection oven.
Rentz-Williams said the new steaming
technology ensures a golden cmst on the
outside, and a soft, chewy inside, which
makes them great for sandwiches.
The other, more traditional way of bagel
making, which both Bruegger’s and The New
York Bagel Cafe use, is ketteling. In this pro
cess, Rentz-Williams said the bagels are
boiled and then oven-baked.
She said some people think it isn’t a ba
«-—
Bagels and college <
towns go together well.”
Nancy Rentz-Williams
co-owner, Bagels and Joe
gel if it isn’t made the traditional way, but
said she thinks that attitude is old-fashioned.
Bruegger’s also makes bagels in the store
fresh throughout the day. The New York Ba
gel Cafe gets bagels twice a day from their
bakery in Omaha, but will be opening a bak
ery in Lincoln by spring.
Bagels and Joe and the New York Bagel
Cafe also toast their bagels. Rentz-Williams
said some people think if it’s fresh-baked,
they don’t need to have it toasted, but she
said she thinks it tastes better that way.
“We offer the best way to serve a bagel
sandwich,” Heimrich said. “That’s the way
they’ve been doing it for years on the east
coast.”
At all three restaurants, plain bagels,
along with blueberry and cinnamon-raisin,
were said to be favorites with their custom
ers for breakfast.
For lunch and dinner, meat sandwiches
LEARN TO SPEAK ITALIAN
FOR UNDER 4.
. , AS- .‘I ■ A^
With 12 menu items under $4, a fast Italian course at Fazoli's
is cheaper than an Italian college course,
a matter of minutes we'll have you speaking words like Ziti, Fettuccine
and Lasagna. And then you can eat your words.
•- _
1 * s
. Photo illustration by Ryan Soderlin/DN
EVERYONE LOVES bagels these days, it seems; there are three bagel shops within
three blocks of each other in downtown Lincoln.
are ordered most often at the New York Ba
gel Cafe, and vegetable sandwiches are in
creasing in sales at Bruegger’s.
If the trend in Lincoln is any sign, it seems
the bagel has made its place in the world of
food and is here to stay. Whether it keeps
fighting to retain its prominence remains to
be seen.
“ i
Goblins & Ghouls. Lookout
Daily Nebraskan Halloween Guide
“Wednesday October30th!
——
^ ft
Cast, crew
of‘Errors’
gives laughs
COMEDY from page 12
but caused laughter merely by their
presence. Among these were Luce,
played by Becky Key, and Dr.
Pinch, played by Jude Thaddeus
Hickey.
The bright set and costumes sur
rounding the characters increased
the brightness and play fulness of the
performance, while smooth set and
scene transitions allowed the audi
ence to give their undivided atten
tion to the actors.
The play continues this week
Tuesday through Saturday at the
Howell Theater.
Admission is $6 few students, $9
for faculty, staff and senior citizens
and $10 for everyone else. The
shows begin at 8 p.m.
I_|
Looking for something
to do this week?
UPC has plans for you ...
Football ^ Green Bay Packers
Pick'em ™ Kansas City Chiefs
Thursday, Oct 17, 7 p.m. tickets
The Crib, Nebraska Union
6k m B
JgHg International Film
fP" a Lars von Trier's
» The Kingdom
Next week ... Singled Out in The Crib!
Anyone interested in participating
call the UPC office at 472-8146