Food ambassador

Re “Keeping a warm legacy alive,” March 15

Add our lives to those that Leon Partamian’s bakery enriched with the “best lahmajune anywhere.” In the 1950s and 1960s, our white-bread, meat-and-potatoes family regularly served up mushy canned peas, called cottage cheese and canned fruit a “salad” and rarely ate at restaurants (too expensive with four kids). At our house, where salt was the only seasoning, the Partamian Bakery was an affordable miracle. Its lahmajune was our first taste of the larger world. Partamian was a masterful ambassador. Thanks for reminding us how fortunate we were to have known him.

Carolyn Widener

Venice