Rick Easton is co-owner of Bread and Salt Bakery in Jersey City, New Jersey. He’s also the coauthor of a fascinating new cookbook, Bread and How to Eat It, which he wrote with his partner, the great journalist Melissa McCart. On this episode, we talk about Rick’s love of baking, sandwiches, and not following convention. We also find out how working in Italy informed his unique style that has made Bread and Salt one of the region’s most beloved spots. We hope you enjoy learning more about Rick Easton.Also on the show, Aliza and Matt are joined by producers Pat and Shalea for a sandwich draft. That’s right, it’s an NBA-style snake draft, separating the BLTs from the PB&Js. Where will the Italian hoagie land? Will avocado toast be left waiting to be picked?MORE FROM RICK EASTON:Rick Easton’s Pizza With Peppers [NYT Cooking]Chef Rick Easton Is Chasing After His Dream Sausage [Grub Street]FOLLOW, FOLLOW, FOLLOW:instagram.com/breadandsaltbakeryinstagram.com/mattrodbardinstagram.com/taste