{"href":"https://api.simplecast.com/oembed?url=https%3A%2F%2Fwhy-food.simplecast.com%2Fepisodes%2F0ffa5bb3-0ffa5bb3","width":444,"version":"1.0","type":"rich","title":"Episode 36: Dianna Daoheung: Bringing New Ideas to the Iconic NYC Bagel","thumbnail_width":300,"thumbnail_url":"https://image.simplecastcdn.com/images/43b42d/43b42df5-8fae-445a-af19-af2aed598fb0/137e122d-2a2e-427f-8d02-7e2596f6fd06/1520891814artwork.jpg","thumbnail_height":300,"provider_url":"https://simplecast.com","provider_name":"Simplecast","html":"<iframe src=\"https://player.simplecast.com/137e122d-2a2e-427f-8d02-7e2596f6fd06\" height=\"200\" width=\"100%\" title=\"Episode 36: Dianna Daoheung: Bringing New Ideas to the Iconic NYC Bagel\" frameborder=\"0\" scrolling=\"no\"></iframe>","height":200,"description":"Dianna Daoheung left a career in advertising because she wanted to work with her hands. She decided to challenge herself by enrolling in a culinary school's pastry program, where she found she loved the science behind bread baking. She took a job at the newly-opened Mile End Deli in Brooklyn, where she learned the fundamentals of Jewish cuisine and when Mile End's owners decided to open a bagel shop, Dianna was the natural choice to run it. Since then, she's overseen its significant expansion, become a partner in the business, and been recognized by the James Beard Foundation (twice!) as a nominee for Best Baker. Join us for a fun, honest conversation about how she balances the creative and commercial aspects of running NYC's only Montreal-inspired bagel bakery."}