I’m not sure what form this blog will take, you can probably expect posts on (but not limited to) cities (Milwaukee and NYC in particular), beer/homebrewing, food/cooking, urban agriculture, literature, Marxism, Central Europe and baseball.

Everybody has a blog, I’ve found, and most are never read. Luckily, I don’t expect this blog to be successful. I have always been an above average writer, but have consistently lacked the dedication and initiative to write with any regularity. If this blog keeps me writing, then it’ll be successful. If the entries are dull or uninteresting, my apologies.

My first post in this blog explains its name: “A Million Revolutions.” In short, the phrase is lifted from a short essay by Czech novelist, journalist, playwright, and essayist Karel Capek (pronounced Chapek; there is a diacritic above the “c” that indicates a “ch” pronunciation) entitled Let’s be Revolutionary (1925). In the essay he makes the case for what, in my studies of his literature I have called a “philosophy of smallness.” A committed journalist and patriot of his own small nation, as well as an avid gardener, Capek saw each act in life as potentially revolutionary, and it is this reminder that I attempt to recall before any thought I formulate, act I commit to, item I purchase, or word I write…

Note: The photo on the masthead is not clipart.  I took that photo on the shore of Lake Michigan at sunrise, while camping at Kohler-Andrae State Park.


2 Responses to “About the Author”

  1. Bob Says:


    I think you left a comment on Vanishing New York, about catfish, grits and bourbon cakes. There is a place on Great Jones, and I can’t for the life of me remember the name right now, that was always good, but never near the level of Old Devil Moon. If you are on the Bowery and walking towards Broadway, it is on the right hand side. The food is good, and if I had never tasted Old Devil Moon, I would have probably loved it. I don’t know if they have bourbon cakes, but they definitely have catfish and grits. Oddly enough, if you want a quick grits fix there is a popular place that has never had it on there menu, but they have been serving it for years. Odessa on Avenue A, right near St. Mark’s Place, usually has grits starting at about 8 AM and they are all usually gone by 11 AM, without it ever having been on the menu. They are adequate, and if you get some bacon and eggs with them them, or eggs hollandaise, they are pretty good. But nothing will be as good as Old Devil Moon cheese grits. It was all about the cheese. I had my last brunch there this weekend, and I was sick, so it just did not taste right. Very depressing. I am hoping against hope that they somehow make it to weekend brunch again, so I can more properly enjoy my last meal there.

  2. Bob Says:

    P.S. No need to add my comment to your blog, it was more just for you.

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