In shrinking, broke Detroit, empty restaurant kitchens abound, as do eager entrepreneurs who need cheap access. Enter the food biz incubator.
“I’ve been trying forever to find a way to honor the food-delivery guys,” Bruce McCall, the artist who painted this week’s cover, says. “I wanted to show what heroes they are; they’re intrepid, pedaling along at any time of night to deliver food to New Yorkers. We usually rely on my wife Polly’s cooking—she’s marvelous at it—but when she comes home late after a long day of work, then we’ll take the easy way out. Well, easy for us, at least.”
Before the era of “set it and forget it” countertop rotisserie ovens, kitchen gadgets required a lot more manpower—and if not manpower, then dogpower. The turnspit, a breed of dog dating for medieval Britain, would run around and around on a wheel like a hamster in a cage, ensuring evenly roasted meat for hungry noblemen.
If you come to class every day and on time, you’re in code, you set your station and cook your food and clean up, keep the kitchen clean, clean things when I ask you to—if you do all those things, you will get a C