It was 9am EST on Saturday, February 7th. Raymond Clock was in his kitchen preparing a kosher, gluten-free, organic, small batch, artisanal, grass-fed, macrobiotic (and microbiotic), virgin-harvested, corporation-averse, authenticity-enhanced, nano-lymbically-tweezed, glarblegloobally-globalled breakfast for three[1]. Though he was by no means even a moderately skilled cook, Raymond had labored to perfect at least two “prestige” dishes … Continue reading The Pile – Chapter Five