Baking Bagels Because of Beavers

In my years as a baker, I have never made bagels. That’s changing today. And it’s all the fault of the beaver. Or perhaps I should say I am baking bagels today because the food industry of the US uses castoreum in many foods but allows the manufacturers to label castoreum as “natural ingredients.” And while we can’t argue that the anal scent glands of beavers are certainly “natural,” it isn’t something I particularly want to feed to my kids.

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