520: No Place Like Home

520: No Place Like Home

Mar 14, 2014
There are lots of ways we define where we're from. And whether we're proud of it, or ashamed of it, love it, hate it, miss it or are trying desperately to get back to it — where we're from is always a big part of who we are. This week, stories of people who are, in good ways and bad ways, coming to terms with the places they call home.
  • John Gravois tells the story of a potentially annoying San Francisco food trend: artisanal toast. John explains how, in fact, the trend's origins are very down to earth, and more heroic than annoying. John wrote a version of this story for Pacific Standard magazine, where he is an editor. (17 minutes)Food/Drinks/Cooking

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