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The Company You Keep
Chicago is a collection of dreams flickering with hustle and quietude, an empty storefront with a line out the door. The exacting grid, western bound streets, the sun setting, and back-lit signs no longer saying a thing.
That famous triangle, “fast, cheap, good—pick two”, doesn't really apply here. In Chicago, we deliver all thr... See more
Chicago is a collection of dreams flickering with hustle and quietude, an empty storefront with a line out the door. The exacting grid, western bound streets, the sun setting, and back-lit signs no longer saying a thing.
That famous triangle, “fast, cheap, good—pick two”, doesn't really apply here. In Chicago, we deliver all thr... See more
The Company You Keep
In a prime spot just across the yellow-tape road from the lemon trees, he tended his own dark grove of bookshelves, and beside them a field of legal boxes, which held thousands of menus from restaurants famous and obscure. Whenever I passed Horace’s collection, there was someone flipping through the menus with the furious intensity of a DJ digging
... See moreRobin Sloan • Sourdough
On line at the bagel store, I see a “tournament director” (as it says on the back of his shirt) making chit-chat with Lori Ann (as he called her). It was something like a track-and-field-coach—student-parent acquaintanceship. Sounded like they were talking about TV shows. I paradoxically saw this in both lights: as the power of local community, and
... See moreex-NOMA fermentation chief 'david zilber' cooks up food with bacteria, microbes, and yeast
Matthew Burgosdesignboom.com
She was one of SF's most decorated chefs. Now she feeds the Tenderloin for free
Rachel Levinsfstandard.com