Eating barbecue during a heat wave makes sense. Pulled pork sandwiches somehow taste even better when you are already sweaty, perhaps even smelling of wood smoke. This apparently means we should eat a lot of barbecue over the course of the extended forecast (in brief…hot, followed by hotter, followed by Christmas). So the timing was […]
Designing a Course About a Point on the Map: Thinking Locally as a Way to Think Globally
A couple of weeks ago I wrote about buying a five gallon Kline and Brown Churn at an auction in North Georgia. Upon doing some research I found that the churn, made in the mid-1880s, was turned at a shop very close where we live and that the clay was very likely dug out of […]
A Surprise Purchase and An Unexpected Buckhead Connection: Five Gallon Kline & Brown Churn
At one point just before the crowd started to thin out toward mid-afternoon, the auctioneer, Greg Peters (no relation), had one of his assistants turn on the air-conditioning in the big room that had become stuffy enough for people to start using their xeroxed auction catalogues as fans. Having recently moved to Atlanta from Cleveland, […]
Step Three of an Atlanta Barbecue Pilgrimage
Barbecue. Some very smart people, who otherwise might have put their brains to solving the riddle of cancer or the challenges of peace in the Middle East, have committed their lives to cooking it, eating it, analyzing it, comparing it, arguing about it, and waxing nostalgic about it. Memphis tomato-based fanatics square off regularly against North Carolina […]
Travel Post From Atlanta: The Walk Outside Our Door
I have been thinking about travel recently. What will be the next chance we will have to gather passports and itineraries? When will we make the leap to a new round of travel debt? Where will we go? The realization that it is likely to be awhile before we find ourselves wedging one more outlet […]