Hotel Food Quotes

I work in a hotel. I know what you’re probably thinking, and no, I am not a hooker. Not unless you’re not a cop.

the humanitarian workers [in refugee camps in Goma} were treated rather like the service staff at a seedy mafia-occupied hotel: they were there to provide-food, medicine, housewares, an aura of respectability

most cherished desires of present-day Westerners are shaped by romantic, nationalist, capitalist and humanist myths that have been around for centuries. Friends giving advice often tell each other, ‘Follow your heart.’ But the heart is a double agent that usually takes its instructions from the dominant myths of the day, and the very recommendation to ‘follow your heart’ was implanted in our minds by a combination of nineteenth-century Romantic myths and twentieth-century consumerist myths. The Coca-Cola Company, for example, has marketed Diet Coke around the world under the slogan ‘Diet Coke. Do what feels good.’ Even what people take to be their most personal desires are usually programmed by the imagined order. Let’s consider, for example, the popular desire to take a holiday abroad. There is nothing natural or obvious about this. A chimpanzee alpha male would never think of using his power in order to go on holiday into the territory of a neighbouring chimpanzee band. The elite of ancient Egypt spent their fortunes building pyramids and having their corpses mummified, but none of them thought of going shopping in Babylon or taking a skiing holiday in Phoenicia. People today spend a great deal of money on holidays abroad because they are true believers in the myths of romantic consumerism. Romanticism tells us that in order to make the most of our human potential we must have as many different experiences as we can. We must open ourselves to a wide spectrum of emotions; we must sample various kinds of relationships; we must try different cuisines; we must learn to appreciate different styles of music. One of the best ways to do all that is to break free from our daily routine, leave behind our familiar setting, and go travelling in distant lands, where we can ‘experience’ the culture, the smells, the tastes and the norms of other people. We hear again and again the romantic myths about ‘how a new experience opened my eyes and changed my life’. Consumerism tells us that in order to be happy we must consume as many products and services as possible. If we feel that something is missing or not quite right, then we probably need to buy a product (a car, new clothes, organic food) or a service (housekeeping, relationship therapy, yoga classes). Every television commercial is another little legend about how consuming some product or service will make life better. 18. The Great Pyramid of Giza. The kind of thing rich people in ancient Egypt did with their money. Romanticism, which encourages variety, meshes perfectly with consumerism. Their marriage has given birth to the infinite ‘market of experiences’, on which the modern tourism industry is founded. The tourism industry does not sell flight tickets and hotel bedrooms. It sells experiences. Paris is not a city, nor India a country – they are both experiences, the consumption of which is supposed to widen our horizons, fulfil our human potential, and make us happier. Consequently, when the relationship between a millionaire and his wife is going through a rocky patch, he takes her on an expensive trip to Paris. The trip is not a reflection of some independent desire, but rather of an ardent belief in the myths of romantic consumerism. A wealthy man in ancient Egypt would never have dreamed of solving a relationship crisis by taking his wife on holiday to Babylon. Instead, he might have built for her the sumptuous tomb she had always wanted. Like the elite of ancient Egypt, most people in most cultures dedicate their lives to building pyramids. Only the names, shapes and sizes of these pyramids change from one culture to the other. They may take the form, for example, of a suburban cottage with a swimming pool and an evergreen lawn, or a gleaming penthouse with an enviable view. Few question the myths that cause us to desire the pyramid in the first place.

Think about what it would mean to fight," he said. "Say we barricade ourselves here in the hotel and refuse to leave. They come at us with their Weapon, whatever it is. Some of us are hurt, some die. We go out to meet them with whatever weapons we can find - sticks, maybe, or pieces of broken glass. We battle each other. Maybe they set fire to the hotel. Maybe we march into the village and steal food from them nad they come after us and beat us. We beat them back. In the end, maybe we damage them so badly that they're too weak to make us leave. What do we have? Friends and neighbors and families dead. A place half destroyed, and those left in it full of hatred for us. And we ourselves will have to live with the memory of the terrible things we have done.

As I move along the line, other food items are plunked onto my tray: a small salad of iceberg lettuce and bacos, a slice of white bread with a pat of Hotel Holiday butter and blob of red Jell-O with fruit cocktail trapped inside. Instantly, I feel compassion for the trapped fruit.

The world seemed filled with interesting books to read, interesting plays and movies to see, interesting games to play, interesting food to taste, and interesting people to have sex with and sometimes even to fall in love with. To Marx, it seemed foolish not to love as many things as you could. In the first months she knew him, Sadie disparaged Marx to Sam by calling him “the romantic dilettante.” But for Marx, the world was like a breakfast at a five-star hotel in an Asian country—the abundance of it was almost overwhelming. Who wouldn’t want a pineapple smoothie, a roast pork bun, an omelet, pickled vegetables, sushi, and a green-tea-flavored croissant? They were all there for the taking and delicious, in their own way.

But you don't come to Palermo to stay in minimalist hotels and eat avocado toast; you come to Palermo to be in Palermo, to drink espressos as dark and thick as crude oil, to eat tangles of toothsome spaghetti bathed in buttery sea urchins, to wander the streets at night, feeling perfectly charmed on one block, slightly concerned on the next. To get lost. After a few days, you learn to turn down one street because it smells like jasmine and honeysuckle in the morning; you learn to avoid another street because in the heat of the afternoon the air is thick with the suggestion of swordfish three days past its prime.

The meaning behind your passion, whether it be for hospitality, law, or hot sauce, now translates into value. In the Age of Ideas this is what the market demands, and you have the power to give it to them by unlocking your unique creative potential.

In a city where people are almost as obsessed with food as they are with status, perhaps the best-kept secret of the dining scene is that the finest cuisine arguably isn’t found at the Michelin-starred restaurants in five-star hotels but rather at private dining clubs.

Imagine you are a member of a tour visiting Greece. The group goes to the Parthenon. It is a bore. Few people even bother to look — it looked better in the brochure. So people take half a look, mostly take pictures, remark on serious erosion by acid rain. You are puzzled. Why should one of the glories and fonts of Western civilization, viewed under pleasant conditions — good weather, good hotel room, good food, good guide — be a bore? Now imagine under what set of circumstances a viewing of the Parthenon would not be a bore. For example, you are a NATO colonel defending Greece against a Soviet assault. You are in a bunker in downtown Athens, binoculars propped up on sandbags. It is dawn. A medium-range missile attack is under way. Half a million Greeks are dead. Two missiles bracket the Parthenon. The next will surely be a hit. Between columns of smoke, a ray of golden light catches the portico. Are you bored? Can you see the Parthenon? Explain.

It’s going to be an hour’s drive back to our hotel,” the lead chaperone announced. “During that time there will be no shouting, no food, no public displays of affection, and no unsavory language. Also, we will not be returning your phones until the end of the ride.” This provoked a lot of unsavory language.

I also discovered for the first time that certain hotels had a special system: you pick up the phone, call someone downstairs and they’ll bring you food! In my case: French fries!

I'm holding on by a damn thread. Your phone calls and the fact I know she's in nice hotels and eating good food is the only fucking thing keeping me sane.

After the ceremony we went to a hotel, and there was food (which I did not cook and therefore enjoyed)

That night in my apartment, and other nights, too, burrowed under the covers, I watch the shadows on the wall and think of meeting men, meeting men like in movies, and meeting men like Alice and her mysterious friends seem to - seem to at least in Alice’s stories - men met on buses between stops, in the frozen foods aisle, at Woolworth’s when buying a spool of thread, at the newsstand, perusing Look, in hotel lobbies, at supper clubs, while hailing cabs or looking in shop windows. Men with smooth felt hats and pencil mustaches, men with Arrow shirts and shiny hair, men eager to rush ahead for the doors and to steady your arm as you step over a wet patch on the road, men with umbrellas just when you need them, men who hold you up with a firm grip as the bus lurches before you can reach a seat, men with flickering eyes who seem to know just which coat you are trying to reach off the rack in the coffee shop, men with smooth cheeks smelling of tangy lime aftershave who would order you a gin and soda before you even knew you wanted one.

Have you ever met a slave, Luke?" she asked. The question took me aback, coming from a black person. I stammered out a no. She said, "Really? You've never been to a mall? You've never watched shoppers with their carts piled with soda and microwaveable food? You've never stayed in a hotel where a fifty-year-old Mexican mother of six scrubs your shit stains off the toilet bowl? You've never watched TV for five hours straight?

Jack,” I said thoughtfully, “do you think of women as equals?” He fitted a support bar against the frame. “Yes.” “Do you ever let a woman pay for dinner?” “No.” “Is that why the room-service meal wasn’t on my hotel bill?” “I never let a woman pay for my food. I just said dinner was on you because I knew it was the only way you’d let me stay.” “If you think of women as equals, why didn’t you let me buy you dinner?” “Because I’m the man.” -Ella & Jack

The drinking dens are spilling out There's staggering in the square There's lads and lasses falling about And a crackling in the air Down around the dungeon doors The shelters and the queues Everybody's looking for Somebody's arms to fall into And it's what it is It's what it is now There's frost on the graves and the monuments But the taverns are warm in town People curse the government And shovel hot food down The lights are out in the city hall The castle and the keep The moon shines down upon it all The legless and asleep And it's cold on the tollgate With the wagons creeping through Cold on the tollgate God knows what I could do with you And it's what it is It's what it is now The garrison sleeps in the citadel With the ghosts and the ancient stones High up on the parapet A Scottish piper stands alone And high on the wind The highland drums begin to roll And something from the past just comes And stares into my soul And it's cold on the tollgate With the Caledonian Blues Cold on the tollgate God knows what I could do with you And it's what it is It's what it is now What it is It's what it is now There's a chink of light, there's a burning wick There's a lantern in the tower Wee Willie Winkie with a candlestick Still writing songs in the wee wee hours On Charlotte Street I take A walking stick from my hotel The ghost of Dirty Dick Is still in search of Little Nell And it's what it is It's what it is now Oh what it is What it is now

Old-money Chinese absolutely loathe wasting money on long-distance telephone calls, almost as much as they hate wasting money on fluffy towels, bottled water, hotel rooms, expensive Western food, taking taxis, tipping waiters, and flying anything other than economy class.

While we stayed rent-free in the residence and had our utilities and staffing paid for, we nonetheless covered all other living expenses, which seemed to add up quickly, especially given the fancy-hotel quality of everything. We got an itemized bill each month for every food item and roll of toilet paper.

French travellers were prone to be very upset by the differences. In hotels, they kept away from sideboards with strange foods, requesting the normal dishes they knew from home. They tried not to talk to anyone who had made the error of not speaking their language, and picked gingerly at the fennel bread. Montaigne

Dear Mama, I hope this letter finds you well. It contains all my love and affection. (It also contains all my questions about how you could ever have loved a man like Professor Miller.) You asked about where I live. I cannot believe I haven’t mentioned it, but I suppose I’m so used to it now I don’t think of it. The dorms are small and plain, but as a student I don’t need much more. (I cannot afford the dorms. I do not live in them.) The food is dreadful, all heavy meat and sauce. I miss fruit! (I am always hungry; a supper with a strange man was the fullest my stomach has been since I got here.) As I have mentioned in every letter, my professors are all interesting and I take copious notes during lectures. (If you do not bring up my father, I am certainly not going to offer you information on that louse of a man.) The course work is challenging but I am excelling. (I have to be perfect so they can find no excuse to dock my grades.) I have delivered Aunt Nani’s package to Jacabo. He was so happy to receive it, and I take tea with him once a week. It is a great comfort to speak Melenese with someone. (I live in the hotel where Jacabo works. He saved me when I realized I could not afford room and board at the school. I work long, hard hours in the evenings to earn a tiny hole of a servant’s room and whatever scraps of food are left over.) Please give everyone my love and tell them how much I am learning to bring back to the island as a teacher. (I will not fail, and I will use everything I learn here to make Melei better.) Your affectionate daughter, Jessamin

A Springfield “horseshoe” was an often grotesque open-faced sandwich in which a piece of meat was covered first with french fries and then with a cheeselike sauce. Visitors knowledgeable enough to avoid the local delicacy felt rightfully proud. The statement that Springfield was a city of “bad hotels and worse food” was perhaps apocryphal, but there was no shortage of bars, because drinking was state politicos’ top recreational activity.

Look.” I pointed to the 7-Eleven on the corner. “Dinner?” he said, eyes twinkling. “Dude, it’s on.” We rushed down the street and skipped over to the convenience store. “Remember what we used to do?” “Yeah, you pick out something, I pick out something, and we share?” “Yeah, let’s do five things each.” We were in and out in minutes. We didn’t peek at what the other person got, we just jogged back to the hotel with our bags full of junk food.

I cut our paper dinner with a pair of scissors borrowed from the front desk of the hotel. I cooked with a spice rack box of crayons – sixteen colors. I seasoned the pumpkin pie with orange crayon, and basted the turkey's crisp skin in brown. I was remorseless with my sketchbook abattoir, playing the part of carnivore just as surely as I was play-acting the role of wife. I may as well have been a wax figure in a dollhouse eating the wax-scented food.

A woman named Cynthia once told me a story about the time her father had made plans to take her on a night out in San Francisco. Twelve-year-old Cynthia and her father had been planning the “date” for months. They had a whole itinerary planned down to the minute: she would attend the last hour of his presentation, and then meet him at the back of the room at about four-thirty and leave quickly before everyone tried to talk to him. They would catch a tram to Chinatown, eat Chinese food (their favourite), shop for a souvenir, see the sights for a while and then “catch a flick” as her dad liked to say. Then they would grab a taxi back to the hotel, jump in the pool for a quick swim (her dad was famous for sneaking in when the pool was closed), order a hot fudge sundae from room service, and watch the late, late show. They discussed the details over and over again before they left. The anticipation was part of the whole experience. This was all going according to plan until, as her father was leaving the convention centre, he ran into an old college friend and business associate. It had been years since they had seen each other, and Cynthia watched as they embraced enthusiastically. His friend said, in effect: “I am so glad you are doing some work with our company now. When Lois and I heard about it we thought it would be perfect. We want to invite you, and of course Cynthia, to get a spectacular seafood dinner down at the Wharf!” Cynthia’s father responded: “Bob, it’s so great to see you. Dinner at the wharf sounds great!” Cynthia was crestfallen. Her daydreams of tram rides and ice cream sundaes evaporated in an instant. Plus, she hated seafood and she could just imagine how bored she would be listening to the adults talk all night. But then her father continued: “But not tonight. Cynthia and I have a special date planned, don’t we?” He winked at Cynthia and grabbed her hand and they ran out of the door and continued with what was an unforgettable night in San Francisco. As it happens, Cynthia’s father was the management thinker Stephen R. Covey (author of The Seven Habits of Highly Effective People) who had passed away only weeks before Cynthia told me this story. So it was with deep emotion she recalled that evening in San Francisco. His simple decision “Bonded him to me forever because I knew what mattered most to him was me!” she said.5 One simple answer is we are unclear about what is essential. When this happens we become defenceless. On the other hand, when we have strong internal clarity it is almost as if we have a force field protecting us from the non-essentials coming at us from all directions. With Rosa it was her deep moral clarity that gave her unusual courage of conviction. With Stephen it was the clarity of his vision for the evening with his loving daughter. In virtually every instance, clarity about what is essential fuels us with the strength to say no to the non-essentials. Stephen R. Covey, one of the most respected and widely read business thinkers of his generation, was an Essentialist. Not only did he routinely teach Essentialist principles – like “The main thing is to keep the main thing the main thing” – to important leaders and heads of state around the world, he lived them.6 And in this moment of living them with his daughter he made a memory that literally outlasted his lifetime. Seen with some perspective, his decision seems obvious. But many in his shoes would have accepted the friend’s invitation for fear of seeming rude or ungrateful, or passing up a rare opportunity to dine with an old friend. So why is it so hard in the moment to dare to choose what is essential over what is non-essential?

Sugar-cube houses spilled down the last slope toward the sea. A full moon floated above the inky water; the air from the gardens they passed smelled of gardenias and jasmine. She slept as soon as she put her head on the pillow of the small white hotel room. When she opened the creaky blue shutters the following morning, brilliant sunlight fell in through the window and the hum of the bees on the vines below filled the room. The sea was every color of delphinium and larkspur. The smell of food drifted up from the small restaurant below her balcony. Bacon, fresh bread, coffee, cinnamon.

Tender poached egg. Creamy mashed potatoes. And the thick layer of hot, melted cheese! Those are all incredibly delicious, but what takes the cake is the roux! It's been made in a VICHYSSOISE style!" VICHYSSOISE Boiled potatoes, onions, leeks and other ingredients are pureed with cream and soup stock to make this potage. It's often served chilled. Its creation is generally credited to Louis Diat, a French chef at the Ritz Carlton in New York, who first put it on the hotel's menu in 1917. "Amazing! It looks like a thick, heavy dish that would sit in the stomach like lead, but it's so easy to eat!" "The noodles! It's the udon noodles, along with the coriander powder, that makes it feel so much lighter! Coriander is known for its fresh, almost citrusy scent and its mildly spicy bite. It goes exceptionally well with the cumin kneaded into the noodles, each spice working to heighten the other's fragrance. AAAH! It's immensely satisfying!" "I have also included dill, vichyssoise's traditional topping. Dry roasting the dill seeds together with the cumin seeds made a spice mix that gave a strong aroma to the roux." "Hm! Fat noodles in a thick, creamy roux. Eating them is much the same experience as having dipping noodles. What an amazing concept to arrive at from a century-old French soup recipe!

What do you think?” Summer said. “I think they’re full of shit,” I said. “Important shit or regular flag-rank shit?” “They’re lying,” I said. “They’re uptight, they’re lying, and they’re stupid. Why am I worried about Kramer’s briefcase?” “Sensitive paperwork,” she said. “Whatever he was carrying to California.” I nodded. “They just defined it for me. It’s the conference agenda itself.” “You’re sure there was one?” “There’s always an agenda. And it’s always on paper. There’s a paper agenda for everything. You want to change the dog food in the K-9 kennels, you need forty-seven separate meetings with forty-seven separate paper agendas. So there was one for Irwin, that’s for damn sure. It was completely stupid to say there wasn’t. If they’ve got something to hide, they should have just said it’s too secret for me to see.” “Maybe the conference really wasn’t important.” “That’s bullshit too. It was very important.” “Why?” “Because a two-star general was going. And a one-star. And because it was New Year’s Eve, Summer. Who flies on New Year’s Eve and spends the night in a lousy stopover hotel? And this year in Germany was a big deal. The Wall is coming down. We won, after forty-five years. The parties must have been incredible. Who would miss them for something unimportant? To have gotten those three guys on a plane on New Year’s Eve, this Irwin thing had to be some kind of a very big deal.

Obviously, in those situations, we lose the sale. But we’re not trying to maximize each and every transaction. Instead, we’re trying to build a lifelong relationship with each customer, one phone call at a time. A lot of people may think it’s strange that an Internet company is so focused on the telephone, when only about 5 percent of our sales happen through the telephone. In fact, most of our phone calls don’t even result in sales. But what we’ve found is that on average, every customer contacts us at least once sometime during his or her lifetime, and we just need to make sure that we use that opportunity to create a lasting memory. The majority of phone calls don’t result in an immediate order. Sometimes a customer may be calling because it’s her first time returning an item, and she just wants a little help stepping through the process. Other times, a customer may call because there’s a wedding coming up this weekend and he wants a little fashion advice. And sometimes, we get customers who call simply because they’re a little lonely and want someone to talk to. I’m reminded of a time when I was in Santa Monica, California, a few years ago at a Skechers sales conference. After a long night of bar-hopping, a small group of us headed up to someone’s hotel room to order some food. My friend from Skechers tried to order a pepperoni pizza from the room-service menu, but was disappointed to learn that the hotel we were staying at did not deliver hot food after 11:00 PM. We had missed the deadline by several hours. In our inebriated state, a few of us cajoled her into calling Zappos to try to order a pizza. She took us up on our dare, turned on the speakerphone, and explained to the (very) patient Zappos rep that she was staying in a Santa Monica hotel and really craving a pepperoni pizza, that room service was no longer delivering hot food, and that she wanted to know if there was anything Zappos could do to help. The Zappos rep was initially a bit confused by the request, but she quickly recovered and put us on hold. She returned two minutes later, listing the five closest places in the Santa Monica area that were still open and delivering pizzas at that time. Now, truth be told, I was a little hesitant to include this story because I don’t actually want everyone who reads this book to start calling Zappos and ordering pizza. But I just think it’s a fun story to illustrate the power of not having scripts in your call center and empowering your employees to do what’s right for your brand, no matter how unusual or bizarre the situation. As for my friend from Skechers? After that phone call, she’s now a customer for life. Top 10 Ways to Instill Customer Service into Your Company   1. Make customer service a priority for the whole company, not just a department. A customer service attitude needs to come from the top.   2. Make WOW a verb that is part of your company’s everyday vocabulary.   3. Empower and trust your customer service reps. Trust that they want to provide great service… because they actually do. Escalations to a supervisor should be rare.   4. Realize that it’s okay to fire customers who are insatiable or abuse your employees.   5. Don’t measure call times, don’t force employees to upsell, and don’t use scripts.   6. Don’t hide your 1-800 number. It’s a message not just to your customers, but to your employees as well.   7. View each call as an investment in building a customer service brand, not as an expense you’re seeking to minimize.   8. Have the entire company celebrate great service. Tell stories of WOW experiences to everyone in the company.   9. Find and hire people who are already passionate about customer service. 10. Give great service to everyone: customers, employees, and vendors.

That was certainly a case of snowballing momentum. Who would've thought he'd succeed being that far behind?" "True. This particular assignment was designed to test one major skill... the ability to expect the unexpected. How well the student could envision exactly what sort of dish would be necessary... ... for a buffet-style hotel breakfast was the key to success. But there is another skill... one of the most important for a chef to have in a kitchen, where anything can go wrong without warning... the ability to respond and adapt to any situation at will. Soma handicapped himself with his choice of dish, but by adapting to the situation, he overcame that deficit brilliantly." "He's a little rough around the edges, but he seems like a promising talent.

Read! Read cookbooks, trade magazines — I recommend Food Arts, Saveur, Restaurant Business magazines. They are useful for staying abreast of industry trends, and for pinching recipes and concepts. Some awareness of the history of your business is useful, too. It allows you to put your own miserable circumstances in perspective when you've examined and appreciated the full sweep of culinary history. Orwell's Down and Out in Paris and London is invaluable. As is Nicolas Freleng's The Kitchen, David Blum's Flash in the Pan, the Batterberrys' fine account of American restaurant history, On the Town in New York, and Joseph Mitchell's Up in the Old Hotel. Read the old masters: Escoffier, Bocuse et al as well as the Young Turks: Keller, Marco-Pierre White, and more recent generations of innovators and craftsmen.

Want to tell me what’s the matter?” he asked. She took a good while to answer. They drove north on 75, the office buildings and stores that lined the freeway whipping past. “You know how there are some people in your life that build you up?” she asked. “And some people that drain you?” “Yes.” “Several of my family members drain me. I wish it wasn’t so, but it is.” “Anything I can do?” “No. Thank you, though.” “Would fast food make it better?” “Goodness, no.” But she shot him a tiny smile. “You sure? There goes Whataburger.” The smile grew. “I could take you horseback riding.” “Possibly one of the only things more stressful than dealing with my family.” “I could tell you a corny joke.” “Hmm.” “I could prank call your family.” She chuckled. “What helps is having you around. That’s enough.” He hadn’t known, before her, that tenderness could hurt. But it did. The sweetness of her words burned him. She shifted to face him. “Thank you for coming with me tonight. I know it wasn’t exactly your type of thing.” “What do you mean? I love the Crescendo Hotel.” “The Crescent.” “Oh. Right.

It didn’t take long for us to realize, though, that we hadn’t eaten since the eggs twenty-four hours earlier. Eating was the one desire of the flesh we hadn’t fulfilled. I remembered seeing a McDonald’s near the entrance of our hotel, and since I needed a little exercise I offered to dart out for some safe and predictable American food, which would tide us over till the dinner we had reservations for that night. Our blood sugar was too low to comb the city, looking for a place to have a quick lunch. I knew Marlboro Man was a ketchup-only guy when it comes to burgers, and that’s what I ordered when I approached the counter: “Hamburger, ketchup only, please.” “Sar…you only want kitchipinmite?” the innocent clerk replied. “Excuse me?” “Kitchipinmite?” “Uh…pardon?” “You jis want a hamburger with kitchipinmite?” “Uh…what?” I had no idea what the poor girl was saying. It took me about ten minutes to realize the poor Australian woman behind the counter was merely repeating and confirming my order: kitchip (ketchup) inmite (and meat). It was a traumatic ordering experience. I returned to the hotel room, and Marlboro Man and I dug into our food like animals. “This tastes a little funny,” my new husband said. I concurred. The mite was not right. It didn’t taste like America.

Well, hello, Cameron.” “Vanni, how are you?” “Very well, thanks. And you?” She chewed her lip a little bit. Why couldn’t this just be Paul? “I’m good. Listen, I know Virgin River is perfection, but I was wondering if you’d like to get out of town for a weekend.” “A weekend?” she asked, completely unprepared for such a question. “There’s a great seaside hotel in Mendocino, on the ocean. Lots to do around there. Very relaxing and entertaining.” “Cameron, I have a baby.” He chuckled. “I thought maybe I could bring along a pediatrician.” “But, Cameron, I’m really not ready for—” “Easy, Vanni. We’ll get two rooms. Think of it as a chance to get to know each other better, that’s all. And no, I have not mentioned my plans to Carol.” “Oh. Listen—I appreciate the invitation, but I’m not sure I’m ready for something like a weekend date. That’s moving a little fast for me…” “I’ll be a Boy Scout,” he laughed. “Two rooms, good views, great food, a little relaxation, conversation, no pressure…” “I appreciate the thought, really. It’s very nice of you, but…” “All right,” he said. “It was worth a try. Well, then, can I wrangle another run down to Virgin River? I have Jack’s phone number. I could make a reservation at that little cabin…” “You’re welcome anytime,” she said. “Maybe this weekend, since I scheduled it off?” “Sure,” she said without enthusiasm. “Let me know if you decide to come down.” *

What is it like to be made vice-president? On one level, it's a nearly hallucinatory degree of success. I was barely forty years old, and a shaky, sixty-three-year-old heartbeat from the leadership of the entire Western world. It was also like throwing up in convention-hall bathrooms before giving speeches, and after. It was sitting through dinners with men and women with whom I had nothing in common. Spending an enormous amount of time on trains. Promising thins and agreeing to things as advised by people I had barely met, on very little sleep. Huge sums of money were changing hands and everything happening on the grandest scale imaginable while still in most moments remaining pointless and usually outright seedy. I pretended to learn to fly-fish; I watched sporting events. In Maine I was assaulted by a lobster; it seized my lapel in a threatening manner. I tasted local foods and admired factories,farms, department stores, hotels, and (unless I'm misremembering) several empty plots of land.... It was like being given what was almost the nation's highest honor by a man you held in infinite esteem and regarded with perhaps a certain amount of terrified suspicion, a man who disliked you and clearly wanted nothing to do with you, who would scowl and change the subject at the mention of your name. And then being given a very important and very nasty job by that person, and despised for it, almost as much as you despised yourself.

Why did I obsess over people like this? Was it normal to fixate on strangers in this particular vivid, fevered way? I don't think so. It was impossible to imagine some random passer-by on the street forming quite such interest in me. And yet it was the main reason I'd gone in those houses with Tom: I was fascinated by strangers, wanted to know what food they ate and what dishes they ate from, what movies they watched and what music they listened to, wanted to look under their beds and in their secret drawers and night tables and inside the pockets of their coats. Often I saw interesting-looking people on the street and thought about them restlessly for days, imagining their lives, making up stories about them the subway or the crosstown bus. Years had passed, and I still hadn't stopped thinking about the dark-haired children in Catholic school uniforms - brother and sister - I'd seen in Grand Central, literally trying to pull their father out the door of a seedy bar by the sleeves of his suit jacket. Nor had I forgotten the frail, gypsyish girl in a wheelchair out in front of the Carlyle Hotel, talking breathlessly in Italian to the fluffy dog in her lap while a sharp character in sunglasses (father? bodyguard?) stood behind her chair, apparently conducting some sort of business deal on his phone. For years, I'd turned those strangers over in my mind, wondering who they were and what their lives were like, and I knew I would go home and wonder about this girl and her grandfather the same way.

If I’m ever tempted to let it get to my head, all I have to do is remember the first time I was recognized in public. I was with Jennie Garth, back in Season 3. She was way more famous than me (Derek Who?) and she was asked to the Eiffel Tower ceremony at the Paris Las Vegas hotel. They shut off half the strip and there were thousands of people outside the hotel lined up to see it. I was onstage supporting her, when I was suddenly hit with a wave of nausea. I knew instantly I had food poisoning from something I’d eaten earlier in the day. I knew if I didn’t get off the stage at that moment, I was going to throw up--and that would be the story on the evening news, not Jennie’s lighting! I jumped off the stage and just wanted to get back to my room where I could vomit in peace. As I was racing through the hotel lobby, a few people stopped me. “Aren’t you Derek Hough from Dancing with the Stars?” I was trying to be polite, but I just kept eyeing garbage cans in case I couldn’t hold it in any longer. “Yeah, thanks,” I said. I signed a few autographs and tried to push my way to the elevators. “Wait! Derek! Can I get you to sign this?” More people started coming at me. I swear, I had to hold my breath so I wouldn’t hurl! When I finally got upstairs, I threw up thirty-two times. I was deathly ill. But somewhere, in that haze of hellish food poisoning, it hit me: This is pretty cool! People know who I am! But I’ve tried my hardest not to let that change me. I’m kind of a free spirit; what you see is what you get. Inside is still that crazy little boy who liked to bounce off his living room walls.

At the diner where we went for our snack, there was yet another curious thing that made me think. White people like us would come in and take seats at the counter, but black people would place an order and then stand against the wall. When their food was ready, it would be handed to them in a paper bag and they would take it home or out to their car. My father explained to us that Negroes weren’t allowed to sit at luncheon counters in Washington. It wasn’t against the law exactly, but they didn’t do it because Washington was enough of a Southern city that they just didn’t dare. That seemed strange too and it made me even more reflective. Afterwards, lying awake in the hot hotel room, listening to the restless city, I tried to understand the adult world and could not. I had always thought that once you grew up you could do anything you wanted—stay up all night or eat ice cream straight out of the container. But now, on this one important evening of my life, I had discovered that if you didn’t measure up in some critical way, people might shoot you in the head or make you take your food out to the car. I sat up on one elbow and asked my dad if there were places where Negroes ran lunch counters and made white people stand against the wall. My dad regarded me over the top of a book and said he didn’t think so. I asked him what would happen if a Negro tried to sit at a luncheon counter, even though he wasn’t supposed to. What would they do to him? My dad said he didn’t know and told me I should go to sleep and not worry about such things. I lay down and thought about it for a while and supposed that they would shoot him in the head. Then I rolled over and tried to sleep, but I couldn’t, partly because it was so hot and I was confused and partly because earlier in the evening my brother had told me that he was going to come over to my bed when I was asleep and wipe boogers on my face because I hadn’t given him a bite of my frosted malt at the ball game, and I was frankly unsettled by this prospect, even though he seemed to be sleeping soundly now. The world has changed a lot since those days, of course. Now if you lie awake in a hotel room at night, you don’t hear the city anymore.

Easing Your Worries I tell you, do not worry about your life, what you will eat or drink; or about your body, what you will wear. Is not life more important than food, and the body more important than clothes? —MATTHEW 6:25     I don’t know how things are in your world, but I can tell you that in Southern California we live in an age of anxiety. My neighbors and I have it much easier than our parents, but we certainly are much uneasier than our parents were. We seem to be anxious about temporal things, more so than past generations. They never worried about whether they were eating at the new vogue eatery, vacationing at the best island hotel with the largest pool, wearing the most prestigious label, or keeping their abs in shape. I watched the previous generation closely; they wanted a home for their families, a car that ran efficiently, and a job that provided for their basic needs. It seems our main concerns and drives today are physical and earth possessed. A large number of people actually believe that if they have the best food, clothing, education, house, and trainer, they have arrived. What else could one want for a perfect life? Our culture actually places more importance on the body and what we do with it than ever before in modern history. Thus we have created a mind set that causes us as women to be more concerned with life’s accommodations along life’s journey than with our final destination. Many women are going through their lives with a vast vacuum on the inside. In fact, the woman that you might sometimes envy because of her finely dressed family and newly remodeled kitchen is probably spending most of her day anxious and unsatisfied. Maybe that woman is you? This thing called life is more important than food, and the body is more important than what we wear. All the tangible distractions don’t satisfy the soul; they have become cheap substitutes for our spiritual wholeness and well-being. Let Christ help you overcome the anxieties of life. • Stop chasing the temporal things of life. Seek the kingdom of God as it is revealed in Jesus. Cast all your cares on Him. • Take your eyes off yourself and focus them on God first. Much of our anxieties are rooted in our self-centeredness. • Spend most of your prayer time praying for others.

Some of these bots are already arriving in 2021 in more primitive forms. Recently, when I was in quarantine at home in Beijing, all of my e-commerce packages and food were delivered by a robot in my apartment complex. The package would be placed on a sturdy, wheeled creature resembling R2-D2. It could wirelessly summon the elevator, navigate autonomously to my door, and then call my phone to announce its arrival, so I could take the package, after which it would return to reception. Fully autonomous door-to-door delivery vans are also being tested in Silicon Valley. By 2041, end-to-end delivery should be pervasive, with autonomous forklifts moving items in the warehouse, drones and autonomous vehicles delivering the boxes to the apartment complex, and the R2-D2 bot delivering the package to each home. Similarly, some restaurants now use robotic waiters to reduce human contact. These are not humanoid robots, but autonomous trays-on-wheels that deliver your order to your table. Robot servers today are both gimmicks and safety measures, but tomorrow they may be a normal part of table service for many restaurants, apart from the highest-end establishments or places that cater to tourists, where the human service is integral to the restaurant’s charm. Robots can be used in hotels (to clean and to deliver laundry, suitcases, and room service), offices (as receptionists, guards, and cleaning staff), stores (to clean floors and organize shelves), and information outlets (to answer questions and give directions at airports, hotels, and offices). In-home robots will go beyond the Roomba. Robots can wash dishes (not like a dishwasher, but as an autonomous machine in which you can pile all the greasy pots, utensils, and plates without removing leftover food, with all of them emerging cleaned, disinfected, dried, and organized). Robots can cook—not like a humanoid chef, but like an automated food processor connected to a self-cooking pot. Ingredients go in and the cooked dish comes out. All of these technology components exist now—and will be fine-tuned and integrated in the decade to come. So be patient. Wait for robotics to be perfected and for costs to go down. The commercial and subsequently personal applications will follow. By 2041, it’s not far-fetched to say that you may be living a lot more like the Jetsons!

Chip and I were both exhausted when we finally pulled up in front of that house, but we were still riding the glow of our honeymoon, and I was so excited as he carried me over the threshold--until the smell nearly knocked us over. “Oh my word,” I said, pinching my nose and trying to hold my breath so I wouldn’t gag. “What is that?” Chip flicked the light switch, and the light didn’t come on. He flicked it up and down a few times, then felt his way forward in the darkness and tried another switch. “The electricity’s off,” he said. “The girls must’ve had it shut off when they moved out.” “Didn’t you transfer it back into your name?” I asked. “I guess not. I’m sorry, babe,” Chip said. “Chip, what is that smell?” It was the middle of June in Waco, Texas. The temperature had been up over a hundred degrees for days on end, and the humidity was stifling, amplifying whatever that rotten smell was coming from the kitchen. Chip always carries a knife and a flashlight, and it sure came in handy that night. Chip made his way back there and found that the fridge still had a bunch of food left in it, including a bunch of ground beef that had just sat there rotting since whenever the electricity went out. The food was literally just smoldering in this hundred-degree house. So we went from living in a swanky hotel room on Park Avenue in New York City to this disgusting, humid stink of a place that felt more like the site of a crime scene than a home at this point. Honestly, I hadn’t thought it through very well. But it was late, and we were tired, and I just focused on making the most of this awful situation. So we opened some windows and brought our bags in, and I told Jo we’d just tough it out and sleep on the floor and clean it all up in the morning. That’s when she started crying. I lay down on the floor thinking, Is his what my life is going to look like now that I married Chip? Is this my new normal? That’s when another smell hit me. It was in the carpet. “Chip, did those girls have a dog here?” I asked. “They had a couple of dogs,” he answered. “Why?” You could smell it. In the carpet. It was nasty. I was just lying there with my head next to some old dog urine stain that had been heated by the Texas summer heat. It was like microwaved dog pee. It was. It was awful. It was three in the morning. And I finally said, “Chip, I’m not sleeping in this house.

I'm sorry, sir, but we have a dress code," said the official. I knew about this. It was in bold type on the website: Gentlemen are required to wear a jacket. "No jacket, no food, correct?" "More or less, sir." What can I say about this sort of rule? I was prepared to keep my jacket on throughout the meal. The restaurant would presumably be air-conditioned to a temperature compatible with the requirement. I continued toward the restaurant entrance, but the official blocked my path. "I'm sorry. Perhaps I wasn't clear. You need to wear a jacket." "I'm wearing a jacket." "I'm afraid we require something a little more formal, sir." The hotel employee indicated his own jacket as an example. In defense of what followed, I submit the Oxford English Dictionary (Compact, 2nd Edition) definition of jacket:1(a) An outer garment for the upper part of the body. I also note that the word jacket appears on the care instructions for my relatively new and perfectly clean Gore-Tex jacket. But it seemed his definition of jacket was limited to "conventional suit jacket." " We would be happy to lend you one, sir. In this style." "You have a supply of jacket? In every possible size?" I did not add that the need to maintain such an inventory was surely evidence of their failure to communicate the rule clearly, and that it would be more efficient to improve their wording or abandon the rule altogether. Nor did I mention that the cost of jacket purchase and cleaning must add to the price of their meals. Did their customers know that they were subsidizing a jacket warehouse?

Father was languishing in the hotel and they knew no way to get out of that bind. The HIAS had the money for the tickets but when they called the Cunard Lines, nothing was available, officially. Hundreds of prospective travellers to Canada and South America faced the same dilemma. If you have to be stuck, Paris seems to be a good place. Not in 1947 and not when one is terminally ill. Food was very scarce, it was rationed. You could buy "baguettes", the long, thin French bread, without ration cards; everything else was rationed. Camembert, on rations, was available, yet my parents would not eat it. Besides, Mother could not prepare anything in the hotel room.

Angry tears stung her eyes. Tension built and boiled inside her. Her cheeks grew hot with suppressed anger, her movements became jerky and abrupt. She shoved an errant strand of hair out of her face, stormed to the washstand — And collided with her husband. He had been coming toward her with a piece of wet linen and a bowl half-filled with water. As he and Juliet bounced off each other, some of the water spilled onto the carpet, the rest down the front of his waistcoat. Ignoring it, Gareth held out the damp rag like a truce offering. "Here." "What's that for?" "She needs washing, doesn't she?" "What do you know about babies?" "Come now, Juliet. I am not entirely lacking in common sense." "I wonder," she muttered, spitefully. He summoned a polite though confused smile — and that only stoked Juliet's temper all the more. She did not want him to be such a gentleman, damn it!  She wanted a good, out-and-out row with him. She wanted to tell him just what she thought of him, of his reckless spending, of his carefree attitude toward serious matters. Oh, why hadn't she married someone like Charles — someone capable, competent, and mature? "What is wrong, Juliet?" "Everything!" she fumed. She plunged the linen in the bowl of water and began swabbing Charlotte's bottom. "I think Perry was right. We should go straight back to your brother, the duke." "You should not listen to Perry." "Why not? He's got more sense than you and the rest of your friends combined. We haven't even been married a day, and already it's obvious that you're hopelessly out of your element. You have no idea what to do with a wife and daughter. You have no idea where to go, how to support us — nothing. Yet you had to come charging after us, the noble rescuer who just had to save the day. I'll bet you didn't give any thought at all to what to do with us afterward, did you? Oh!  Do you always act before thinking? Do you?" He looked at her for a moment, brows raised, stunned by the force of her attack. Then he said dryly, "My dear, if you'll recall, that particular character defect saved your life. Not to mention the lives of the other people on that stagecoach." "So it did, but it's not going to feed us or find us a place to live!"  She lifted Charlotte's bottom, pinned a clean napkin around the baby's hips, and soaped and rinsed her hands. "I still cannot believe how much money you tossed away on a marriage license, no, a bribe, this morning, nor how annoyed you still seem to be that we didn't waste God-knows-how-much on a hotel tonight. You seem to have no concept of money's value, and at the rate you're going, we're going to have to throw ourselves on the mercy of the local parish or go begging in the street just to put food in our bellies!" "Don't be ridiculous. That would never happen." "Why wouldn't it?" "Juliet, my brother is the Duke of Blackheath. My family is one of the oldest and richest in all of England. We are not going to starve, I can assure you." "What do you plan to do, then, work for a living? Get those pampered, lily-white hands of yours dirty and calloused?

We made this a common experience by setting up, early on—far ahead of other hotel companies—what we called a guest-history system. The first time guests stayed with us, we computerized their preferences—in rooms, food, drink, and anything else our employees noted—so that when they returned, we could give them, without their having to ask, whatever they wanted and liked best. And these files, as we added to them, kept us abreast of changing tastes.

Bizarre and Surprising Insights—Consumer Behavior Insight Organization Suggested Explanation7 Guys literally drool over sports cars. Male college student subjects produce measurably more saliva when presented with images of sports cars or money. Northwestern University Kellogg School of Management Consumer impulses are physiological cousins of hunger. If you buy diapers, you are more likely to also buy beer. A pharmacy chain found this across 90 days of evening shopping across dozens of outlets (urban myth to some, but based on reported results). Osco Drug Daddy needs a beer. Dolls and candy bars. Sixty percent of customers who buy a Barbie doll buy one of three types of candy bars. Walmart Kids come along for errands. Pop-Tarts before a hurricane. Prehurricane, Strawberry Pop-Tart sales increased about sevenfold. Walmart In preparation before an act of nature, people stock up on comfort or nonperishable foods. Staplers reveal hires. The purchase of a stapler often accompanies the purchase of paper, waste baskets, scissors, paper clips, folders, and so on. A large retailer Stapler purchases are often a part of a complete office kit for a new employee. Higher crime, more Uber rides. In San Francisco, the areas with the most prostitution, alcohol, theft, and burglary are most positively correlated with Uber trips. Uber “We hypothesized that crime should be a proxy for nonresidential population.…Uber riders are not causing more crime. Right, guys?” Mac users book more expensive hotels. Orbitz users on an Apple Mac spend up to 30 percent more than Windows users when booking a hotel reservation. Orbitz applies this insight, altering displayed options according to your operating system. Orbitz Macs are often more expensive than Windows computers, so Mac users may on average have greater financial resources. Your inclination to buy varies by time of day. For retail websites, the peak is 8:00 PM; for dating, late at night; for finance, around 1:00 PM; for travel, just after 10:00 AM. This is not the amount of website traffic, but the propensity to buy of those who are already on the website. Survey of websites The impetus to complete certain kinds of transactions is higher during certain times of day. Your e-mail address reveals your level of commitment. Customers who register for a free account with an Earthlink.com e-mail address are almost five times more likely to convert to a paid, premium-level membership than those with a Hotmail.com e-mail address. An online dating website Disclosing permanent or primary e-mail accounts reveals a longer-term intention. Banner ads affect you more than you think. Although you may feel you've learned to ignore them, people who see a merchant's banner ad are 61 percent more likely to subsequently perform a related search, and this drives a 249 percent increase in clicks on the merchant's paid textual ads in the search results. Yahoo! Advertising exerts a subconscious effect. Companies win by not prompting customers to think. Contacting actively engaged customers can backfire—direct mailing financial service customers who have already opened several accounts decreases the chances they will open more accounts (more details in Chapter 7).

Sundays, we would spend three or four hours at a huge brunch at the Sofitel Hotel, which offered an oasis of food not to be found on the local market: rosettes de Lyon, knuckle of ham, blanquette de veau, brioches, gravlax, cremes brulees, oysters, cassoulet, coq au vin, baba au rhum, sauteed foie gras, langoustines, Paris-Brests, tarte Tatin , a platter with a thousand cheeses. . . . .

Creating the pop-ups—doing something that was a pure reflection of my passions—changed my life. The core idea and drive to execute what I envisioned enabled me to realize my potential for the first time. That shift in how I approached the world supercharged all other areas of my existence. I went from being a struggling entrepre- neur to heading up a food and beverage business with $150 million in annual revenue to chief marketing officer of a publicly-traded hotel company to head of brand and experience at a billion-dollar startup in less than five years. And not only did the pop-up restaurant expe- rience provide me with the opportunity to share my creativity on a large scale while supporting my family, it also gave me the gift of fulfillment and the confidence to trust my instincts and enjoy the journey as much as, if not more than, the result.

On October 26, 2016—less than two weeks to election day—travel writer Zach Everson covered the ribbon cutting at the Trump International Hotel in the Old Post Office building in Washington, DC, just a few blocks from the White House. Everson frequently covered hotel openings, which often featured lavish food spreads and “the owners sipping champagne with a few travel writers.” But this one was different. A horde of political reporters trailed Donald and Ivanka Trump as they toured the hotel. “The political reporters were amazed they had complimentary pastries,” Everson said in an interview. 1 A couple months later, Everson got an assignment from Condé Nast Traveller to cover the growing political and social scene at the hotel. In the course of researching that story, Everson booked a night at the hotel. One of his fellow guests told Everson he was about to leave for a restaurant outside the hotel, when he noticed workers polishing the banisters and the manager nervously pacing. The guest concluded, correctly, that the president was on his way, cancelled his outside reservation, and ate at the hotel instead. To track presidential comings and goings for his story, Everson started monitoring social media feeds. And he noticed something: not even a year into Trump’s presidency, the hotel had become a unique locale in Washington. “It became like Melville’s white whale,” Everson said. “If you want it to be your opportunity and a place for you to go and rub elbows with the President, it’s that. If you’re a lobbyist or a businessman or a foreign leader and want to portray you are close to the president, it’s that too. It’s everything you hate or love about Donald Trump.” Everson quit travel writing to cover, full time, the Trump International Hotel. He began publishing a newsletter, 1100 Pennsylvania Avenue. He had plenty of material.

By this time (in mid-2012) the country had been without a functioning government for more than twenty years, and the city was a byword for chaos, lawlessness, corruption, and violence. But this wasn’t the Mogadishu we saw. Far from it: on the surface, the city was a picture of prosperity. Many shops and houses were freshly painted, and signs on many street corners advertised auto parts, courses in business and English, banks, money changers and remittance services, cellphones, processed food, powdered milk, cigarettes, drinks, clothes, and shoes. The Bakara market in the center of town had a monetary exchange, where the Somali shilling—a currency that has survived without a state or a central bank for more than twenty years—floated freely on market rates that were set and updated twice daily. There were restaurants, hotels, and a gelato shop, and many intersections had busy produce markets. The coffee shops were crowded with men watching soccer on satellite television and good-naturedly arguing about scores and penalties. Traffic flowed freely, with occasional blue-uniformed, unarmed Somali National Police officers (male and female) controlling intersections. Besides motorcycles, scooters, and cars, there were horse-drawn carts sharing the roads with trucks loaded above the gunwales with bananas, charcoal, or firewood. Offshore, fishing boats and coastal freighters moved about the harbor, and near the docks several flocks of goats and sheep were awaiting export to cities around the Red Sea and farther afield. Power lines festooned telegraph poles along the roads, many with complex nests of telephone wires connecting them to surrounding buildings. Most Somalis on the street seemed to prefer cellphones, though, and many traders kept up a constant chatter on their mobiles. Mogadishu was a fully functioning city.

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There is no old age like anxiety,” said one of the monks I met in India. “And there is no freedom from old age like the freedom from anxiety.” In desperate love, we always invent the characters of our partners, demanding that they be what we need of them, and then feeling devastated when they refuse to perform the role we created in the first place. Generally speaking, though, Americans have an inability to relax into sheer pleasure. Ours is an entertainment-seeking nation, but not necessarily a pleasure-seeking one. Americans spend billions to keep themselves amused with everything from porn to theme parks to wars, but that’s not exactly the same thing as quiet enjoyment. The beauty of doing nothing is the goal of all your work, the final accomplishment for which you are most highly congratulated. The more exquisitely and delightfully you can do nothing, the higher your life’s achievement. You don’t necessarily need to be rich in order to experience this, either. I am having a relationship with this pizza, almost an affair. Without seeing Sicily one cannot get a clear idea of what Italy is. “No town can live peacefully, whatever its laws,” Plato wrote, “when its citizens…do nothing but feast and drink and tire themselves out in the cares of love.” In a world of disorder and disaster and fraud, sometimes only beauty can be trusted. Only artistic excellence is incorruptible. Pleasure cannot be bargained down. And sometimes the meal is the only currency that is real. The idea that the appreciation of pleasure can be an anchor of one’s humanity. You should never give yourself a chance to fall apart because, when you do, it becomes a tendency and it happens over and over again. You must practice staying strong, instead. People think a soul mate is your perfect fit, and that’s what everyone wants. But a true soul mate is a mirror, the person who shows you everything that’s holding you back, the person who brings you to your own attention so you can change your life. A true soul mate is probably the most important person you’ll ever meet, because they tear down your walls and smack you awake. But to live with a soul mate forever? Nah. Too painful. Soul mates, they come into your life just to reveal another layer of yourself to you, and then they leave. They break your heart open so new light could get in, make you so desperate and out of control that you had to transform your life. The Zen masters always say that you cannot see your reflection in running water, only in still water. Your treasure—your perfection—is within you already. But to claim it, you must leave the busy commotion of the mind and abandon the desires of the ego and enter into the silence of the heart. Balinese families are always allowed to eat their own donations to the gods, since the offering is more metaphysical than literal. The way the Balinese see it, God takes what belongs to God—the gesture—while man takes what belongs to man—the food itself.) To meditate, only you must smile. Smile with face, smile with mind, and good energy will come to you and clean away dirty energy. Even smile in your liver. Practice tonight at hotel. Not to hurry, not to try too hard. Too serious, you make you sick. You can calling the good energy with a smile. The word paradise, by the way, which comes to us from the Persian, means literally “a walled garden.” The four virtues a person needs in order to be safe and happy in life: intelligence, friendship, strength and (I love this one) poetry. Happiness is the consequence of personal effort. You fight for it, strive for it, insist upon it, and sometimes even travel around the world looking for it. Once you have achieved a state of happiness, you must never become lax about maintaining it, you must make a mighty effort to keep swimming upward into that happiness forever, to stay afloat on top of it.

Exhaustion Salima sat in the fancy hotel room In the evening time. Here she is again in another foreign city, Attending a conference discussing “human rights”. Her eyes roamed the room. She suddenly felt a severe chill in her body. She suddenly realized that she is exhausted, But her exhaustion is not that of one day, It was one of a lifetime! It fell upon her abruptly. The thoughts of the bygone years Nested in her head, Were suddenly awoken. One thought after another. She realized at that moment That she is tired of responding to The same absurd questions About her origins Her ethnicity, Her religion, Her hobbies, Her favorite foods, Her education background, Her age, And her occupation. Questions asked frequently by people who don’t care. She suddenly realized That throughout her life, She never found a friend who could really understand. The evening was about to draw its dark curtains. She remembered that ever since she was a child, She had been hiding her favorite words and writings In notebooks that nobody will read. She has been murmuring her favorite tunes, In places where nobody could hear her. The evening was about to draw its dark curtains. She realized that her true thoughts and feelings Lived nowhere expect inside of her head, And there they will most likely die. Her head had become like a prison for her thoughts. The evening was about to draw its dark curtains. She suddenly realized That she had wasted so many years of her life Looking for someone who might understand. And each time she thought she had found one, She found herself in yet another prison. She looked through the window of the fancy hotel room And saw that the darkness had covered the entire city. September 9, 2017

So instead, I did what I’d done since I was a child—I took comfort in food. Not in a binge-eating sort of way, which wasn’t focusing at all, but grounding myself in the here and now by noticing exactly what I ate. Right now, in this hotel room in front of a gas fire, the fish was fresh and sturdy beneath its crisp breading, the chips thick and expertly salted. My pint of ale was the color of walnuts, with flavor that had been developed over centuries. Salt eddied through my mouth, grounding me, and I thought of an essay M. F. K. Fisher had written about a meal she’d eaten in Paris after getting stuck on a train. It made me feel cosmopolitan rather than lonely. For the first moment since my mother died, I felt something akin to peace. Maybe I’d write about it in the morning. But for now, it was a relief to be far away from the drama of my life, with a full belly and a sense of quiet stealing over me. As I was falling asleep, my brain fancifully tried to write limericks with fish-and-chips at the center. They were incredibly clever in my compromised state, and I told myself to remember them in the morning. It was probably just as well that I didn’t.

I spun around at the door. “Yes?” “Word of advice,” he said. “Gem had nothing to do with this. Not to mention, Alastair contributes generously to the police department every year.” “What’s that supposed to mean?” Wes cracked his knuckles, then winced and shook out his hand. “Alastair Gem is not a man you want to offend.” Chapter 9 “Iexpect you’ll fill me in,” Jimmy said as I climbed back into the car. “Dare I suggest it be over a bucket of chicken?” I swerved into the left lane and put on my blinker for The Chicken Hut, a fried food joint near the station. We crawled through the drive thru line and put in our orders. A king-sized pail for Jimmy, a queen for me. A few minutes later, the tantalizing smell of fried chicken was working its way into the car’s upholstery. Jimmy had shiny fingers by the time we returned to the station parking lot. He mopped his chin with a napkin. “I’m ready to hear the details whenever you’re done with that wing.” I sighed, tossing the wing back into the bucket. I wasn’t all that hungry. It was hard to care much about food when a case consumed me. “My sister brought Wes home last night,” I said. “Like, on a date. Wes Remington—the manager of Rubies—was at my house. Rubies is Alastair Gem’s latest venture.” “No kidding? That’s neat.” “What’s neat?” “Gem is like the Tony Stark of the Twin Cities. His latest restaurant has the best food I’ve ever tasted—it set me back a year into retirement to eat there, though. Now I hear he’s got an Emerald hotel coming soon that’s gonna cost two grand a pop for a night. That man is rich, powerful, and handsome. The rest of us don’t stand a chance.” “I beg to differ,” I said. “Anyone who is that rich, handsome, and powerful has secrets to hide.” Jimmy shrugged. “Probably. Still doesn’t mean I wouldn’t date him, and I’m a happily married straight man.” “As it turns out, Wes doesn’t have an alibi for the night of the murder. He says he was upstairs working, but we don’t have anyone who can confirm it.” “Do you like him for Jane Doe’s murder?” I licked my fingers. “It’s too early to tell. My head says yes. He’s new to town and had easy access to the victim. But I don’t have any clue as to a motive. Why would he grab her specifically?” “We’re looking for a serial killer. Is there any saying why they do what they do?” “Maybe not,” I agreed. “But my gut’s telling me Wes isn’t our guy. He seemed...

Erica seemed slightly confused by this line of thought, as it concerned human emotions, but she nodded agreement anyhow. “Exactly.” “It might not work out so easily for you,” Chip warned. “Jessica Shang has a lot going for her. She’s pretty, she’s nice, she’s fun—and she’s rich.” “Yes,” Erica agreed. “But I’m me.” Chip laughed dismissively. “I’m just saying, given the choice between two girls, if one of them’s a billionaire, that’s gonna mean something. This Mike character’s gonna show up to the hotel, find out Daddy Shang rented the whole darn thing, and be gobsmacked. And once Jessica starts batting her eyes at him, he’s gonna think he hit the mother lode.” “Mike’s not that shallow,” I argued. “We’re all that shallow,” Chip retorted. “Whether we want to believe it or not. Mike’s on a weeklong vacation. He’s not looking to fall in love. He’s looking to have fun! And who’s he gonna have more fun with? The girl he can only afford to take to McDonald’s—or the girl who has an entire hotel and a private jet and all the free food they can eat?” “Good point,” I conceded. “I can compete with that,” Erica said confidently. “How?” Jawa asked. “No offense, but you’re not exactly the warmest person in the world. Your own family doesn’t even think you can make friends with Jessica. So what do you know about winning over a boy’s affection?” “I know it’s easy,” Erica replied. “Much easier than making friends with someone. To make friends with another girl is work. You have to be nice and pretend to like the same things and have all these excruciatingly dull conversations about your feelings. To get a guy to fall for you, you barely even need to use your brain.” “That is not true,” Jawa argued, offended. “Really?” Erica came around the table to Jawa, kneeled close to him, batted her eyelashes, and purred, “Would you like to go somewhere quiet and explain why you’re right to me?” Jawa looked as though his brain had shorted out. Face-to-face with Erica, his fourteen-year-old mind was completely overwhelmed by her beauty. “Sure!” he said eagerly. “Let’s go right now!

Steven grinned as though he could see right through her. He was finely dressed, but she could see the bulge of his .45 beneath his suitcoat. “Hello, Miss Emma,” he said, taking off his new beaver hat. “Mr. Fairfax,” Emma replied, stepping back to admit him. There in the shadowed light of the entryway, he brought a very small box from the pocket of his vest and held it out. “This is for you.” Emma fairly lunged for the package, before remembering it wasn’t polite to go grasping at things in other people’s hands. “You shouldn’t have,” she said. Steven’s eyes glittered with silent laughter. “But I did,” he reasoned. “That’s true,” Emma replied, snatching it from his fingers and ripping off the paper. The package contained a tiny bottle of real French perfume, and Emma’s eyes went round at the sight of it. Uncorking the little crystal lid, she held the splendid stuff to her nose and sniffed. Surely heaven didn’t smell any better. “Thank you,” she breathed, amazed that a cowboy could give such an elegant, costly gift. Even Fulton, with all his money, had never presented her with anything so dazzlingly extravagant. Steven smiled. “You’re welcome, Miss Emma. Now, are we going on that picnic or not?” Emma led the way back through the house. “Daisy’s fixed us a grand basket.” “We’ll have plenty to eat then, darlin’, because I just picked up a full meal from the hotel.” Emma turned and looked at him in surprise. “But the lady always provides the food,” she said. “That doesn’t seem quite fair, since it was the gentleman who did the asking,” Steven replied in a mischievous whisper. Daisy

February 2013 My Email to Andy (Part One)   My chance encounter with Max was both a blessing and an affliction. After I’d checked into the majestic lady, The Oriental, hunger hit my rumbling stomach. I needed to savour some authentic Thai food. Unfortunately, the moment I stepped out of the hotel’s door, I was confronted by the harsh reality of Bangkok’s civic life. As at Don Mueang International Airport, rows of local taxi drivers lined the hotel’s periphery, ready to debauch the first customer that ventured out without soliciting The Oriental’s private limo service.                Again, I found myself surrounded by a barrage of locals offering me the best bargain on transportation to my destination. Who should come to my rescue but the same driver that had deposited Max and me? In the foulest Thai vernacular he could master, he repulsed those who challenged him. The vultures scattered, allowing me to embark in his not-so-new sedan. ”Where you want go sir?” he asked. ”Take me to an excellent place for local food,” I replied. ”I take you to good place, sir,” he responded and sped off into the dark. The question of whether I wanted a sexy girl to accompany me during my Bangkok stay arose again. I refused his offer with politeness. The man rephrased his query: “You want boy? I take you to good boy-bar.” I shook my head, yet he continued to pester me for an answer. We bantered back and forth, I not revealing my sexual preference while he used every contrivance to solicit an answer. Instead of delivering me to the city’s hub, he headed in the opposite direction towards a suburb that had almost no street lights. Worrisome thoughts of robbery and murder had begun to plague me when the vehicle finally came to a halt at a two-storied house in the middle of nowhere.

In Spain, they are called paradores and in Portugal pousadas, but the concept is essentially identical. Across the length and breadth of both countries, historically important buildings, including palaces, convents, monasteries, castles, mansions, and forts have been converted to small hotels or large inns, all owned by the government. The programs serve two important purposes, protecting and in many cases rescuing these centuries-old structures that otherwise could not afford maintenance and upkeep and offering tourists a distinctly immersive (and affordable) way to explore the countries.

From the Bridge” Celebrating “La Navidad Cubana” Before the fall of Batista, Cuba was considered to be a staunch Catholic Nation. As in other Christian countries, Christmas was considered a religious holiday. In 1962, a few years after the revolution, Cuba became an atheist country by government decree. Then In 1969, Fidel Castro thinking that Christmas was interfering with the production of sugar cane, totally removed the holiday from the official calendar. Of course Christmas was still celebrated by Cubans in exile, many of whom live in South Florida and Union City, NJ. However it was still was celebrated clandestinely in a subdued way on the island. It was said, if it is to believed, that part of the reason for this was due to the fact that Christmas trees do not grow in Cuba. Now that Christianity and Christmas have both been reestablished by the government, primarily due to the Pope’s visits to Cuba, Christmas as a holiday has been reinstated. Many Christmas traditions have been lost over the past five decades and are still not observed in Cuba, although the Cuban Christmas feast is highlighted by a festive “Pig Roast,” called the “Cena de Navidad” or Christmas dinner. Where possible, the dinner includes Roast Pork done on a spit, beans, plantains, rice and “mojo” which is a type of marinade with onions, garlic, and sour orange. Being a special event, some Cubans delight in serving the roasted pork, in fancier ways than others. Desserts like sweet potatos, “turrones” or nougats, “buñuelos” or fritters, as well as readily available tropical fruits and nuts hazelnuts, guava and coconuts, are very common at most Christmas dinners. Beverages such as the “Mojito” a drink made of rum, sugar cane juice, lime, carbonated water and mint, is the main alcoholic drink for the evening, although traditionally the Christmas dinner should be concluded by drinking wine. This grand Christmas dinner is considered a special annual occasion, for families and friends to join together. Following this glorious meal, many Cubans will attend Misa de Gallo or mass of the rooster, which is held in most Catholic churches at midnight. The real reason for Christmas in Cuba, as elsewhere, is to celebrate the birth of Christ. Churches and some Cuban families once again, display manger scenes. Traditionally, children receive presents from the Three Wise Men and not from Santa Claus or the parents. Epiphany or “Three King’s Day,” falls on January 6th. Christmas in Cuba has become more festive but is not yet the same as it used to be. Although Christmas day is again considered a legal holiday in Cuba, children still have to attend school on this holiday and stores, restaurants and markets stay open for regular business. Christmas trees and decorations are usually only displayed at upscale hotels and resorts.

The dying mall has attracted some odd tenants, such as a satellite branch of the public library and an office of the State Attorney General's Child Predator Unit. As malls die across the country, we'll see many kinds of creative repurposing. Already, there are churches and casinos inside half-dead malls, so why not massage parlors, detox centers, transient hotels, haunted houses, prisons, petting zoos or putt-putt golf courses (covering the entire mall)? Leaving Santee, Chuck and I wandered into the food court, where only three of twelve restaurant slots were still occupied. On the back wall of this forlorn and silent space was a mural put up by Boscov, the mall's main tenant. Titled "B part of your community", it reads: KINDNESS COUNTS / PLANT A TREE / MAKE A DONATION / HELP A NEIGHBOR / VISIT THE ELDERLY / HOPE / ADOPT A PET / DRIVE A HYBRID / PICK UP THE TRASH / VOLUNTEER / CONSERVE ENERGY / RECYCLE / JOIN SOMETHING / PAINT A MURAL / HUG SOMEONE / SMILE / DRINK FILTERED WATER / GIVE YOUR TIME / USE SOLAR ENERGY / FEED THE HUNGRY / ORGANIZE A FUNDRAISER / CREATE AWARENESS / FIX A PLAYGROUND/ START A CLUB / BABYSIT These empty recommendations are about as effective as "Just Say No", I'm afraid. As the CIA pushed drugs, the first lady chirped, "Just say no!". And since everything in the culture, car, iPad, iPhone, television, internet, Facebook, Twitter and shopping mall, etc., is designed to remove you from your immediate surroundings, it will take more than cutesy suggestions on walls to rebuild communities. Also, the worse the neighborhoods or contexts, the more hopeful and positive the slogans. Starved of solutions, we shall eat slogans.

In a frenetic whirlwind we chop and dice and mince, turning anything we can think of into a possible pizza topping, and packing them all in small hotel pans in the rolling coolers we use for field shoots. When the dough has risen, I roll out fifty twelve-inch rounds, separating each with sheets of parchment, and stacking them in sheet pans, a rotini with a creamy sauce with ham and peas, and a simple rigatoni with vegetables in a light tomato sauce. Patrick discovers a big bowl of leftover risotto from Friday's testing, and heats up the deep fryer, yelling at me to set up a breeding station so he can do some arancini. While he is frying the little rice balls, I grab a huge prep bowl and fill it with romaine, shaved Parmesan, croutons and crispy capers, and I mix together a quick peppery pseudo-Caesar-style dressing.

What are you complaining about? If they don’t want you over here, why don’t you go over on Hastings Street and get yourself something?” This led to the following exchange: DAC members: We don’t want to eat on Hastings. We want to eat here. Police officer: Well, the man said he don’t want to serve you. DAC members: Yes, but the law says he has to serve us. This could lead to “an argument with the police officer, but he eventually would write up the case.” After securing an agreement from the restaurant that it would now welcome black patrons, and then sending a DAC team to ensure that African Americans did indeed receive service, Jimmy and his fellow activists still might face resistance and hostility. “We’d have lots of people that didn’t want us in there,” he recalled. “Even the customers in there would say, ‘we’re going home, get our guns, and run these niggers out of here.’ ” Indeed, Jimmy recalled confronting hostile responses at various locations and in multiple forms. At the Hotel Detroiter, for example, the DAC team received service, but the food “was full of salt,” while other establishments would “deliberately break the glasses up in front of us to let us know they wasn’t going to eat out of something some nigger ate out of.” 94

Robots and computers are replacing human hands in factories, hotels, and fast food restaurants. Self-driving cars are eventually going to start replacing taxi drivers and chauffeurs. Take for example what has already happened to bank clerks and travel agents, once jobs that were all protected from automation, which are now endangered species. Stock traders are also being replaced by computer algorithms, which can react and make decisions so much faster than humans can.

A guy once asked me to go with him to Indonesia to help people after the latest tsunami hit. I said yes. I had no idea what I was doing. We arrived in Banda Aceh two weeks after the destruction. (Indonesia alone lost a mind-bending two hundred thousand lives.) We weren’t welcomed by everyone. Most people love the help, sure. But I felt unwelcome when a group of Muslim separatists threatened to kill us. (I have a sixth sense about this kind of thing.) They were opposed to Western interference in Aceh and didn’t want us saying anything about Jesus. I just wanted to help some people. I also wanted a hotel. I wanted a safer place. I didn’t want to die. I had no idea what I was getting into. We took supplies to what was, before the tsunami, a fishing village. It was now a group of people living on the ground, some in tents. I just followed what the rest of our little group was doing. They had more experience. We distributed the food, housewares, cooking oil, that sort of thing, and stayed on the ground with them. That’s how our little disaster-response group operated, even though I wanted a hotel. They stayed among the victims and lived with them. After the militant group threatened to slit our throats, I felt kind of vulnerable out there, lying on the ground. As a dad with two little kids, I didn’t sign up for the martyr thing. I took the threat seriously and wanted to leave. The local imam resisted our presence, too, and this bugged me. “Well, if you hate us, maybe we should leave. It’s a thousand degrees, we’ve got no AC or running water or electricity, and your co-religionists are threatening us. So, yeah. Maybe let’s call it off.” But it wasn’t up to me, and I didn’t have a flight back. As we helped distribute supplies to nearby villages, people repeatedly asked the same question: “Why are you here?” They simply couldn’t understand why we would be there with them. They told us they thought we were enemies. One of the members of our group spent time working in a truck with locals, driving slowly through the devastation, in the sticky humidity, picking up the bodies of their neighbors. They piled them in the back of a truck. It was horrific work. They wore masks, of course, but there’s no covering the smell of death. The locals paused and asked him too: “Why? Why are you here?” He told them it was because he worshiped Jesus, and he was convinced that Jesus would be right there, in the back of the truck with them. He loves them. “But you are our enemy.” “Jesus told us to love our enemies.” The imam eventually warmed up to us, and before we left, he even invited our little group to his home for dinner! We sat in his home, one of the few in the area still standing. He explained through an interpreter that he didn’t trust us at first, because we were Christians. But while other “aid” groups would drive by, throw a box out of a car, and get their pictures taken with the people of his village, our group was different. We slept on the ground. He knew we’d been threatened, he knew we weren’t comfortable, and he knew we didn’t have to be there. But there we were, his supposed enemies, and we would not be offended. We would not be alienated. We were on the ground with his people. His wives peered in from the kitchen, in tears. He passed around a trophy with the photo of a twelve-year-old boy, one of his children. He told us the boy had been lost in the tsunami, and could we please continue to search for him? Was there anything we could do? We were crying too.

One important key to understand is that God doesn’t need you to save money on one thing, so you can spend it on something else. There’s enough money for you to buy a business class ticket to fly overseas, stay at a nice hotel, eat good food, feed the poor, and clothe the naked. You don’t have to take money from one thing so you can have it for another thing. God is El Shaddai, the God of more than enough. He has enough for all those things.

She knew she was delaying the inevitable- trying to locate Agnete's address- but decided to make a list of things to buy first, looking for shops close to the hotel and purposefully ignoring her uncertain finances. She dunked a sopaipilla in her coffee and brushed powdered sugar from her lips, the plate of chile-flecked fried polenta, chorizo, and eggs already finished. It might not have been a vacation, but it felt like one. She was on her own, eating strange foods, planning to spend money she wasn't sure she had, and no one was paying the slightest bit of attention to her. She had fallen down the rabbit hole. It was easiest to come up with ideas for Saisee, whose pride in her cooking shone in everything she concocted, tossing in a pinch of this and a smidgen of that. Alice had even watched her hold crushed spices in the palm of her hand and blow them gently over the pot. 'My momma taught me that. Best way to get flavor to every part of the pot.' For here there would be white posole and blue cornmeal, a collection of chile powders, and piloncillo, the little cones of unrefined Mexican sugars Alice imagined she might use to make caramelized custard.

While there was champagne and oysters at the Ritz, during the occupation much of the city suffered from devastating food shortages and malnutrition, perhaps as many as 20 percent of the inhabitants.

One of the things I've noticed in Frank, and this is coming from that fear as a child that lingers, is that a kid on Tree Street, the only time Frank could eat comfortably was very late at night after John was asleep or passed out. And I've noticed now, having spent a lot of time with Frank, that he still consumes nearly half his calories in any twenty-four-hour period standing at the kitchen cupboard in the middle of the night, or if we're on the road, raiding hotel vending machines, because it's safe.

plastic, metal and glass. Develop and support local community initiatives and social networks that work together for the welfare of people, animals and the environment in the area where you live. Support complementary medicine, mindfulness practices, exercise and a sustainable lifestyle. Check ingredients in food, shampoos, and so on. Avoid junk food, cigarettes and all recreational drugs. Right Travel: Only use air travel, if at all, to serve others or to go to new destinations to change one’s life such as the monastery, the ashram, retreat centre, the rainforest, a pilgrimage, a visit to sacred places and through direct contact with nature. Use flights to reconnect with loved ones. If wealthy or the most senior of monks, still turn right when you step on board the plane and use economy class! Go camping or walking and take vacations in your own area. Minimise holiday hotels, beach resorts and flights for the pursuit of pleasure. Right Co-operation: Organisations and institutes need to co-operate together in the task of inquiry into all the key areas that make up our daily

Work in the hotel taught me the true value of sleep, just as being hungry had taught me the true value of food. Sleep had ceased to be a mere physical necessity; it was something voluptuous, a debauch more than a relief. I had no more trouble with the bugs. Mario had told me of a sure remedy for them, namely pepper, strewed thick over the bedclothes. It made me sneeze, but the bugs all hated it, and emigrated to other rooms.

Consumerism tells us that in order to be happy we must consume as many products and services as possible. If we feel that something is missing or not quite right, then we probably need to buy a product (a car, new clothes, organic food) or a service (housekeeping, relationship therapy, yoga classes). Every television commercial is another little legend about how consuming some product or service will make life better. Romanticism, which encourages variety, meshes perfectly with consumerism. Their marriage has given birth to the infinite ‘market of experiences’, on which the modern tourism industry is founded. The tourism industry does not sell flight tickets and hotel bedrooms. It sells experiences. Paris is not a city, nor India a country – they are both experiences, the consumption of which is supposed to widen our horizons, fulfil our human potential, and make us happier. Consequently, when the relationship between a millionaire and his wife is going through a rocky patch, he takes

Grip.” Bristol bends over the rail up on the landing. Her dark hair hangs a little wild and completely free down her back. She rushes down the stairs and hurls herself into my arms. I stumble back, laughing with an armful of my girl. God, yes. This. Parker can have his billions and his hotels and his helicopters. This is all I want. I squeeze Bristol so tightly our hearts converse through our clothes. I lean into her, sliding my hands down to her waist and kissing her. “Are you hungry?” she asks against my lips. She’s wearing a simple black dress with short sleeves. She’s barefoot and has on no makeup. I could eat her for dinner she looks so good. Or actual food and then just make love to her afterwards. I like that option even better. “Starving.” I peck her lips and squint toward the take out menus under magnets on the refrigerator. “We can order whatever you want, just make it fast.

Shake Shack- The now multinational, publicly traded fast-food chain was inspired by the roadside burger stands from Danny's youth in the Midwest and serves burgers, dogs, and concretes- frozen custard blended with mix-ins, including Mast Brothers chocolate and Four & Twenty Blackbirds pie, depending on the location. Blue Smoke- Another nod to Danny's upbringing in the Midwest, this Murray Hill barbecue joint features all manner of pit from chargrilled oysters to fried chicken to seven-pepper brisket, along with a jazz club in the basement. Maialino- This warm and rustic Roman-style trattoria with its garganelli and braised rabbit and suckling pig with rosemary potatoes is the antidote to the fancy-pants Gramercy Park Hotel, in which it resides. Untitled- When the Whitney Museum moved from the Upper East Side to the Meatpacking District, the in-house coffee shop was reincarnated as a fine dining restaurant, with none other than Chef Michael Anthony running the kitchen, serving the likes of duck liver paté, parsnip and potato chowder, and a triple chocolate chunk cookie served with a shot of milk. Union Square Café- As of late 2016, this New York classic has a new home on Park Avenue South. But it has the same style, soul, and classic menu- Anson Mills polenta, ricotta gnocchi, New York strip steak- as it first did when Danny opened the restaurant back in 1985. The Modern- Overlooking the Miró, Matisse, and Picasso sculptures in MoMA's Sculpture Garden, the dishes here are appropriately refined and artistic. Think cauliflower roasted in crab butter, sautéed foie gras, and crispy Long Island duck.

Dave and the others walked around the building. The building was surrounded by clumps of bushes and vines grew up its walls, but it looked like it had once had a lovely garden. When they reached the other side of the building, they saw a minecart track. It led from inside the building and then went off across the savanna, disappearing into the distance. The track seemed to lead right up to the huge white walls. The minecart track was twice as wide as they usually were. Suddenly an old music box embedded into one of the walls crackled into life, almost making Dave jump out of his skin. “Welcome to Redstone Land Station!” said a recorded voice. “You’re about to have the most fantastic vacation of your life, enjoying all the fun rides and experiences that our theme park has to offer. Ride on a rollercoaster! Stay at our luxury hotels! Chill out by our swimming pools! Or, if you’re feeling adventurous, why not join one of our tour groups and take a two-day horse ride to Bedrock City? This mysterious city has been abandoned for centuries. What kind of people used to live there? Nobody knows! But what we do know is that our Bedrock City tours are a fantastic deal — only forty emeralds per person, and kids get to go free! And if you’re feeling even more adventurous, you can take one of our tours to the Far Lands. Yes, beyond Bedrock City is one of the four edges of the world, a mysterious place where anything can happen! But I’m getting ahead of myself. For now, jump on the train and enjoy the leisurely ride to Redstone Land. The buffet carriage is at the back and is stocked with delicious food and drink! Terms and conditions apply. Redstone Land is not responsible for any injuries or loss of life experienced during one of our Bedrock City or Far Lands tours.” “Okay, that was weird,” said Carl. Suddenly the old music box spluttered into life once more and began to play the same message: “Welcome to Redstone Land Station! You’re about to have the most fantastic — “ WHAM! Carl slammed one of his golem fists into the music box, making it go POOF. A record fell out, and Carl picked it up and flung it across the savanna.

Madame Egloff, who stood, hands held out in front of her, expressing her admiration. ‘Please make the alterations, Madame, and have the gowns sent round to Brown’s Hotel by the weekend.’ Half an hour later, when they left Madame Egloff’s salon, Sophie had been dressed and pinned into each of the garments Matty had chosen, and promises had been made to deliver the clothes to the hotel by Saturday morning at the latest. * Monday morning saw them at Paddington Station being conducted to a private compartment on the train. Sophie had never travelled in such style before, being more used to the uncomfortable rowdiness of a third-class carriage, but Matty had insisted. ‘I always travel this way,’ she said. ‘The journey is quite tiring enough without being crammed in next to crying children and shrill women.’ Having directed the porter to place their luggage in the guard’s van, Matty had settled herself into their compartment with a copy of the new Murray’s Magazine, which she had bought from a news-stand at the station. Beside her on the seat was a hamper, provided by Brown’s, with the food and drink they would need for the journey. As the train drew out of the station and started its long journey west, Sophie felt keyed up with anxious anticipation and was grateful for the comforting presence of Hannah, ensconced on the other side of the compartment. Dressed in her new plaid travelling dress, with a matching hat perched on her head, Sophie knew she was a different person from the one who had sat at her dying mother’s bedside, holding her hand. No longer a young girl on the brink of adulthood... but who? There had been too much change in her life in the past weeks that she still had to come to terms with. Who am I? she wondered. I don’t feel like me! She looked across at Hannah, so familiar, so safe, huddled in a corner, her eyes shut as she dozed, and Sophie felt a wave of affection flood through her. Dear Hannah, she thought, I’m so glad you came too. When they had left Madame Egloff, Matty had taken Sophie for afternoon tea at Brown’s. Looking round the famous tea room, with its panelled walls, its alcoved fireplace and its windows giving onto Albemarle Street, Sophie

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The plastic world has colonized us. When we climb into the car, airplane, board ships, when we purchase contemporary cuisines, get involved in the television world, from the studio and materials up the image of the world, we enter the world of artificial chemical universes, those of the cinema and their advertisements, of what we should buy and acquire. It is like this with the café-bars and discos, in other words the pleasure of children, and the same with the food that we consume, and the hospitals and schools, the hotels, all chemicals, a substitute. The ventilation of hotels without windows, the doors without keys, similarly the walls and doors and beds and baths, the water, the carpet and the floors. Everything a sham, paradises for allergies. One can say the same of the tones and music, and the attack on clothing cannot be overlooked, as well as the attitude of men resulting from it. The computers are made of this material and therewith our thought, our memory, the simulation of life. And thus life in genetic research begins and ends as a plastic creation and plastic death. Already the announcement has come to us that the museum bring the entire program closer to us on video screens, enlarged, interpreted, free and democratic and individually accessible. We will live in Leonardo’s world. The ground is prepared, now begins the attack on the blood. Much strength will be necessary to survive it.

Harrah’s had committed to finishing the new Octavius hotel tower at Caesars Palace and spent $1.1 billion in capital investments in 2008. By 2010, capital investments had dropped to just $160 million. One bellman at The Paris described the years after the Apollo/TPG takeover: “It felt ugly after the buyout. Before you could service the guest, it was a great place to work before those private equity guys took over.” Attrition and hiring freezes meant that employees were often forced to do the work of two people. Customers were suddenly facing longer lines to check in and have their luggage delivered, which proved stressful both for guests and the remaining staff. Holes in the wall weren’t fixed because maintenance crews were let go, and there was no money for repairs anyway. Duct-taped carpet was evident everywhere. The system for delivering and bussing room service orders broke down, leaving carts of food scraps next to elevators and guest rooms, leading customers to complain and forcing the union to intervene.

It does, however, have bathrooms. South Shore Surfside Beach was my beach of choice for my first three summers. In fact, I don’t think I went anywhere else. It’s wide. There’s plenty of space. It also has the Surfside Beach Shack. It’s not an exaggeration to say that if I could, I would eat lunch at the Surfside Shack every day of the summer, and so would my kids. The food is delicious.

She tries to imagine what he must have looked like reeling into a hotel at four in the morning, his bright red hair awry, breathing the putrid breath of a long night of alcohol and rich foods into the receptionist’s face, before collapsing into a hotel bed and snoring violently in an empty room.

I walked into a hotel & after going the menu, I ordered some food. After about 20mins a group of guys walked in & ordered theirs. To my dismay, these folks got served first. I even overhead one of them bragging about how he's connected to everyone in the hotel. Unable to take it anymore, I called the waiter. He calmly told me, "Urs is a special order, being prepared by the chief chef himself". Theirs orders were prepared hurriedly by novices because the top chefs are busy with yours. I calmed down & waited patiently. Shortly after, my meal was served by 6 waiters. Unknown to me, the owner (who happened to be a long lost friend) saw me when I entered and decided to surprise me. She changed my simple meal to a five-star meal. The party at the other table were shocked. Such is life ! Some people are ahead of you, eating now, laughing at you, talking about how they are smarter, wiser and better than you, how they are well connected, blessed, have money and are enjoying life. You are waiting tirelessly wondering why its taking so long to breakthrough, you endured mockery and humiliation. Don't you worry! Yours is a special meal. It takes time to prepare. Wait and relax.

And so we visit the past as tourists. Sometimes this is literally so, when we take in Colonial Williamsburg and Plymouth Plantation, or travel around to Civil War battlefields. But it is also true in a metaphorical sense. The past has become a strange and distant country, full of odd people and mysterious customs. And thought seeing how these people built their homes or raised their children can broaden the mind, most of us don’t go back home determined to learn how to use an axe or a hickory stick. Knowledge about those strange customs might be interesting, but it is not essential–it does not change our way of doing things. In the end we will always prefer our own land in the present. At the end of the tour there is an air-conditioned car and a comfortable hotel room waiting, complete with cable television and refrigerated food. There is nothing intrinsically wrong with enjoying the past this way–it can be a lot of fun, in fact. But it could be so much more. The thousands of people who visit Boston and have only a few days to walk the Freedom Trail, visit Fenway Park, and eat a lobster dinner cannot even scratch the surface of what the city is really like. They have not inhaled the comforting mixture of exhaust fumes and roasted cashews that hangs in the city subways on humid summer days, or learned to love the particular slant of the New England sun on a winter afternoon. The same would be true of a Bostonian on a day trip to Chicago, Tokyo, Budapest, or Khartoum. The visit would be exciting, but would not make them cosmopolitan. Becoming something more than a casual time-tourist requires a willingness to be challenged and changed, just as living in India or Ghana or Peru will upend any American’s assumptions about money and wealth. (pp 26-27)

Just how did you know where this guy grew up?!" "Was it mere coincidence?! No way! This has to be deliberate! But how?! What kind of magic trick is this, Miss Yamato Nadeshiko?!" "Um, it's kind of hard to explain but... sometimes there's a certain lilt to how you pronounce your words. It sounded an awful lot like the lyrical accent unique to that area." "Huh?" "Eheh heh... when I'm not paying attention, sometimes my hometown accent slips outdo. Given your outfits and brand choices, I figured you were American... so I wondered if you were born in the South near the Gulf of Mexico... which made me think you probably had gumbo a lot growing up." "Well, I'll be! You managed to deduce all that?" "Was I right? Oh, I'm so glad!" "No way! I don't believe it! Just who are you?! How can you even figure something like that out?!" "Eheheh heh... it wasn't much. I've just been doing some studying, is all." "Voila. C'est votre monnaie. Au revoir, bonne journée." "Merci!" In the few months since earning my Seat on the Council of Ten... I took advantage of some of the perks it gave me... to visit a whole bunch of different countries. I went to all kinds of regions and met all kinds of people... learning firsthand what it feels like to live and thrive there. I experienced the "taste of home" special to each place... and incorporated it into my own cooking... so that I could improve a little as a chef! "And that's how you knew about gumbo? But still! All you did was make a dish from my hometown. That's it! There's no way it should've overwhelmed me this much! Why?! How could you manage something like that?!" "I think it's because, deep down, this is what you've truly been searching for. Um, to go back to what I mentioned to you earlier... I think you might have the wrong idea. I'm pretty sure that isn't what real hospitality is. In your heart, the kind of hospitality you're truly looking for... isn't to be pampered and treated like a king for a day. If that kind of royal luxury was all you were looking for... you wouldn't need to come all the way to Japan. You could have just reserved a suite at any international five-star hotel to get that experience. But you said you specifically liked Japan's rural hot springs resort towns. The kind of places so comfortable and familiar they tug at your heart... places that somehow quietly remind you of home. "I think... no, I know... ... that what you really want... ... is simply a warm, gentle hug.

Japanese in their late teens and early twenties did not have cars. They didn’t drink alcohol. They didn’t spend Christmas Eve with their boyfriends or girlfriends at fancy hotels downtown the way earlier generations did. They worked hard at part-time jobs, and spent hours at Mc Donald’s sipping cheap coffee. They ate Fast-food lunched at Yoshinoya, a restaurant chain of good quality but very low prices, serving grilled beef over rice for as little as $3 a bowl.

there. And what if all of this – Aaron’s grey areas, his habit of sailing close to the wind – had something to do with why Faye was missing? Not Garvin – but someone else whose path Aaron had crossed? Trampled on? She let that thought percolate for a moment. It didn’t add up. How could anyone have known where she and the kids would be that morning? Unless someone had been following them … The cab lurched around a corner and her stomach turned. She hadn’t eaten since the hotel breakfast, but the thought of food made her feel even sicker. How many hours was it now? She looked at her phone. Almost six o’clock. Faye had been missing for nearly ten hours. And now they’re back, standing on Oxford Street, in the heavy evening heat, yet again at a loss as to what to do. Hawthorn asks if they want to go to the supervisor’s office in the station, warning them it won’t be long before reporters realize they’re back. But Aaron wants to stay here, out on the street, where they’ll feel more useful. Sive is numb. Completely numb. As though her mind is shutting down to protect her from thinking the worst. Hawthorn leaves, and Jude texts. She’s in a Regent Street coffee shop, working on something, but she’ll come to meet them now. To regroup, she says. And less than ten minutes later, she’s here beside them, listening while Aaron gives her more details about their false lead in Leytonstone. Sive is only half tuned in as they swap questions and answers – Is Maggie here? Aaron asks. No, she never came back, Jude says. Are their other friends coming? Dave will follow once he runs home to get his car, Aaron says. Scott is staying with Bea and Toby, and Nita is sharing her participation in the search on Insta Live. Jude

All right, Rainbow Bright," Santiago said, bringing Savage back to reality. "I will H&R cock block you without compunction if you don't snap out it. See, I'm allergic to concentration camps. I like my food spicy, my hotels clean, and my women lice free. It's not a lot to ask.

I hadn’t shaken my bone-deep sadness, but in small ways, I was coming back to life. My body, that had gone numb, began to feel again. Sun on my skin, good food, something as simple as the smell of the freshly squeezed orange juice (...)

Oh yes. Food. Now I remember.

I'll get an abortion if you don't marry me.' 'Alright, alright. I'll ring up CRC Restaurant tomorrow, check the prices.' 'CRC? We can't even afford a hotel?' The food at the Chinese Recreation Club is better than any five-star hotel in Penang, he wanted to say.

The cooks went outside to Alice's truck and brought in six pies, a crate of veggies, and a bushel of fresh crabs. I was beside myself with excitement. We took out large hotel pans, filled them with ice, and poured the oysters and crabs on them to keep them fresh. It was a beautiful sight. Her veggie basket also included the juiciest grapefruits I'd ever seen. I decided to serve them alongside the beautiful crab. My mind was going crazy with different ways to combine all these fresh ingredients. In New York we had wonderful seafood and produce, but most of it was imported. According to my palate, though, no crab was tastier than one that had been swimming a hundred yards from your table earlier in the day.

I was amazed at how expensive economists thought doctors were. They instituted many economic maneuvers—de-skilling medicine onto nurses and physician assistants; computerizing medical decision-making; substituting algorithms for thinking—because they assumed that doctors were such expensive commodities. And yet doctors were not expensive, at least, not the doctors I knew. We cost no more than the nurses, the middle managers, and the information technicians, alas. Adding up all the time I spent with Mrs. Muller, the cost of her accurate diagnosis was about the same as one MRI scan, wholesale. Economists did the same thing with the other remedies of premodern medicine—good food, quiet surroundings, and the little things—treating them as expensive luxuries and cutting them out of their calculations. At Laguna Honda, for instance, while most patients were on fifteen or even twenty daily medications, many of which they didn’t need, the budget for a patient’s daily meals had been pared down to seven dollars, which could supply only the basics. I began to wonder: Had economists ever applied their standard of evidence-based medicine to their own economic assumptions? Under what conditions, with which patients and which diseases was it cost-effective to trade good food, clean surroundings, and doctor time for medications, tests, and procedures? Especially ones that patients didn’t need? Although Mrs. Muller was an impressive example of Laguna Honda’s Slow Medicine, she wasn’t the only one. Almost every patient I admitted had incorrect or outmoded diagnoses and was taking medications for them, too. Medications that required regular blood tests; caused side effects that necessitated still more medications; and put the patient at risk for adverse reactions. Typically my patients came in taking fifteen to twenty-five medications, of which they ended up needing, usually, only six or seven. And medications, even the cheapest, were expensive. Adding in the cost of side effects, lab tests, adverse reactions, and the time pharmacists, doctors, and nurses needed to prepare, order, and administer them, each medication cost something like six or seven dollars a day. So Laguna Honda’s Slow Medicine, to the extent that it led to discontinuing ten or twelve unnecessary medications, was more efficient than efficient health care by at least seventy dollars per day. I

On October 23, the Unification Board rejected the union’s petition, refusing to grant the raise. If any hearings had been held on the matter, Rearden had not known about it. He had not been consulted, informed or notified. He had waited, volunteering no questions. On October 25, the newspapers of the country, controlled by the same men who controlled the Board, began a campaign of commiseration with the workers of Rearden Steel. They printed stories about the refusal of the wage raise, omitting any mention of who had refused it or who held the exclusive legal power to refuse, as if counting on the public to forget legal technicalities under a barrage of stories implying that an employer was the natural cause of all miseries suffered by employees. They printed a story describing the hardships of the workers of Rearden Steel under the present rise in the cost of their living—next to a story describing Hank Rearden’s profits, of five years ago. They printed a story on the plight of a Rearden worker’s wife trudging from store to store in a hopeless quest for food—next to a story about a champagne bottle broken over somebody’s head at a drunken party given by an unnamed steel tycoon at a fashionable hotel; the steel tycoon had been Orren Boyle, but the story mentioned no names. “Inequalities still exist among us,” the newspapers were saying, “and cheat us of the benefits of our enlightened age.” “Privations have worn the nerves and temper of the people. The situation is reaching the danger point. We fear an outbreak of violence.” “We fear an outbreak of violence,” the newspapers kept repeating.

Mountains. The U.S. government has dozens of extremely critical facilities there: the headquarters for North American Aerospace Defense, Strategic Missile Command, the Air Force Academy. . . .” “The Central Food and Seed Reserve,” Alexander suggested helpfully. Cyrus frowned disdainfully at this, but he didn’t discount it, either. “Shang could be targeting any one of them. Or something else entirely. It is imperative that we find out what—and that we do it quickly. Which is why you need to get close to Jessica Shang, Benjamin.” “How am I supposed to do that?” I asked, unable to hide how daunted I felt. “I won’t even be able to get into her hotel.” “You’ll be attending ski school with her,” Alexander explained. “Leo Shang originally enrolled her in private lessons—but those were recently changed to group lessons. We’re not sure why, but we assume that was Jessica’s doing.

young man gets into my compartment. Tim suggests in a whisper that I should move into a ‘Ladies Only’, next door, which already contains two women and three children. Refuse unconditionally to change, after which I worry all day in case anything should happen to Tim while I am away (he might be run over, or poisoned, or die of pneumonia – knowing the traffic in the streets, the food at Brown’s Hotel, and the peculiar climate of the neighbourhood, all three deaths seem possible) and I have refused his last request.

official forms and some scales for weighing parcels. A young man stood behind the food counter. Perez recognized Martin Williamson, the chef who’d prepared the food for the exhibition the night before. Williamson’s father had run a hotel in Scalloway until he’d drunk all the profits and the family had sold up and moved into Lerwick. The father had died soon after. He’d fallen into the water at the ferry terminal, full of drink. Rumour had it that he’d jumped, but nobody had seen him fall, so how could they know? Yet Martin had a reputation for good humour. Even at the old man’s funeral, he’d been heard cracking a joke with one of his friends. There were people who’d disapproved of that; others thought he was putting