The word "Bastard" in this blog's title refers strictly to the character and demeanor of the author(s) and in no way implies paternity or any kind of dishonorable or even questionable behavior on the part of Calvin Trillin.
Mecca
I had already thought of myself as a devoted amateur. As I envisioned it, I would wander through the entire country looking for food to be included in a marketplace a block or so from my house--having easily solved the ostensibly insurmountable problems of geography and ingredients and logistics by reminding myself that it was all a fantasy anyway. In my thoughts, I spend a lot of time at Richard's, in Abbeville, Louisiana, carefully comparing their boiled crawfish and boiled shrimp to the fare served at the Guiding Star in New Iberia. While I am in the area, I do extensive boudin research, on the asumption that my design people will have no trouble simulating an authentic grocery store parking lot.