A full-time freelance writer since 1996, I work for print and online publications worldwide. I'm a food and travel writer, theater and music critic, copy writer, tech-head, award-winning playwright. I write compelling views of people and ideas, traveling (and eating) in the world's great cities ― if you need engaging writing and fast, accurate work, let's talk.
We go to diners for convenience and familiarity, and for comfort food like messy burgers, homemade pies and the all-day breakfast. There’s something about a place where the waitress knows how you like your coffee—and calls you “Hon” while pouring—that makes the quality of the food almost irrelevant. But old-school diners, whether clad in steel or flaking paint, keep their appeal, because diners are different.
read more about Diners hereGary Randall reacts humbly when he hears his company is considered among the world’s best makers of hand-crafted knives—the kind used in hunting and war, not in the kitchen. “We’ve just been around forever,” he says of the company his late father, Walter “Bo” Randall, started in 1938 and, two years later, began running out of a modest shop on South Orange Blossom Trail. Randall Made Knives has been there ever since.
read more about Randall Knives here