Ah, New York, ah bagels

The video/story in the Times today about Russ and Daughters and bagels and lox, here's the link: http://www.nytimes.com/2013/09/25/dining/setting-out-the-bagels-and-lox.html?src=dayp reminded me of what I learned when we moved to New York from Chicago when I was 12. In those days, Chicago was a wasteland as far as Jewish food was concerned, so of course my father was delighted to be in the vicinity of bagels. Not lox, because he thought it was too salty. So that's when I first heard of nova (well, I'd never heard of any of it, really). Every Sunday, my dad would go out early in the morning (we lived on the Upper West Side) and get several papers (there were so many then)--the Times, the Herald Tribune, and I don't know what others--and bring them back, with bagels, cream cheese, nova and sometimes sturgeon or sable. What a treat, and one I've tried to continue even in Mexico, where I live now. The smoked salmon and the cream cheese are easy, but the bagels... well, it varies. If I can get to Costco, sometimes use their what-I-call "everything bread" instead, because my favorite kind of bagel is "everything" and those are hard to find.