In the 1950s, you could tell you were getting close to Akron before you saw it—an acrid smell of burning rubber and sulfur permeated everything. Tall brick smokestacks above dark, dingy tire factories coughed up oily black soot that coated everything—your clothes, your hair, even the insides of your nostrils.Read more.
They say that good cooks don’t measure anything, that they have an innate ability to know how much of each ingredient to use. They say that good cooks have signature dishes for which they’re renowned.
As a seven-year old, my criteria for culinary perfection was the ability to make macaroni and cheese and graham-cracker-white-icing sandwiches with so much icing it squeezed out the edges of the cracker when you bit into it. My mom made good macaroni and cheese and graham-cracker sandwiches. And fudge.Read more.