It's just shy of 7 a.m. on a muggy Friday. In a bakery in Spanish Harlem, Julio, who declined to give his last name, is scrubbing a deep fryer, his hands slimy with black grease. "I can't work like this," he tells me in Spanish. He just returned to his rented kitchen after two days away; his landlord loaned the space to another baker, who made a... More >>>