RT Journal
A1 Cheng JK
T1 FOod for thought
JF JAMA
JO JAMA
YR 2012
FD September 19
VO 308
IS 11
SP 1101
OP 1102
DO 10.1001/jama.2012.7198
UL http://dx.doi.org/10.1001/jama.2012.7198
AB 
When it comes to access to good food, I count myself among the very fortunate. I was raised in São Paulo, Brazil, and my earliest memories feature Saturday-morning jaunts to our local farmers' market where my mother and I would fill our bags with fragrant herbs and flowers. Ma would always let me pick out a treat to munch on as she placed orders for cases of fresh eggs and produce to be delivered to our home in the afternoon. Invariably, I would ask for a freshly baked pão de queijo, literally “bread of cheese,” but not like any other bread I have ever tasted—crispy on the outside, pillowy soft and slightly chewy with sharp cheese melted on the inside. I think “morsels of heaven” would be a more fitting name; I could have eaten a half-dozen of these at a time, but my mother would only let me have one, so I would eat ever so slowly and savor every bite.