A Halloween Tale: In Praise of Orange

Last week, I sat in my office eating candy corn with a client. Created in the 1880s, it is one of the nastiest substances on the planet, but my client and I were using it as a means of mindfulness training. The...

No Tex-Mex on the Menu? Caramba!

There’s barely an inch of intown Atlanta that hasn’t been deformed by “gentrification.” Gentrifiers hate the word because it alludes to a prosperous class that drives traditionally poorer residents from their n...

Murphy’s: Go For The Corn, Not The Clink

I can never write about Murphy’s Restaurant in Virginia-Highland without telling this story: Over 30 years ago, I landed at my first meeting of Alcoholics Anonymous. The lead-up wasn’t pretty. I was driving hom...

Noodles Longer Than Your Arms

Freshman year in any dormitory is always an adventure. Within 24 hours after my father dumped me at William and Mary, I smoked my first cigarette, drank my first beer, and took my first hit of hashish from a bo...

It’s All Going to Kale

Our attitudes toward many foods are strongly affected by memory. Your mother fed you SpaghettiOs on Sunday afternoons while she let you wear her jewelry, for example, and you still crave the stuff. Perhaps you ...

RIP Anthony Bourdain: Eat Cheap, Be Strange

Anthony Bourdain shocked the world when he hung himself a few weeks back. But fame, money, and brilliance — nothing, in fact — is a match for the curse of clinical depression. When it carries you to its darkest...