When summer is over and fall hasn't started, it's
in these modern times everything from asparagus to venison comes to the table by plane and is available all through the year. Heaven knows where it all originates—hothouses, food factories, or different hemispheres, I imagine—but there it is, whatever you want, at a price. Or rather, several prices. It costs more, obviously. It won’t be as fresh as
... See morePeter Mayle • Encore Provence: New Adventures in the South of France (Vintage Departures)
Cramming food into my mouth brought a rush of rebellion, but I was never sure who I was fighting.
Sarah Hepola • Blackout: Remembering the Things I Drank to Forget
I didn’t even announce the opening of the store until we opened—I declined the few press requests I received and didn’t really talk about it publicly. I can’t totally explain it, but I felt (feel?) protective of this little store like it was a person. It had to actually become something before I could say what it was. I wanted to let it cultivate a... See more
Alison Roman • I Opened A Grocery Store
What did I care so deeply about that I would forget to eat, that I would suffer for?
Rachel Khong • Real Americans: A novel
This is the perfect topic for therapy, but, as usual, I spent the first forty-eight minutes telling Allen that everything was fine, and the final two minutes of our time together emotionally exploding.
Nora McInerny • Bad Vibes Only: (and Other Things I Bring to the Table)
