Printing & Copying

Long-time readers of this blog if there are any! ha-ha may recall my observations about the rise of cowboy fashion in New York City.  At the time, I speculated that it might have something to do wiLong-time readers of this blog (if there are any! ha-ha) may recall my observations about the rise of cowboy fashion in New York City.  At the time, I speculated that it might have something to do with NY Democrats' obsession with Bush and Red State America more generally:
Could it be that the post-election fallout for Blue Staters has become some sort of unconscious "if you can't beat 'em, join 'em" mentality--at least where clothing is concerned?Today's NY Times has another data point.  I don't know what it says about my thesis (probably nothing), but it is fascinating.  Note in the following passage how the writer thinks of barbeque as more than just good food with ubiquitous appeal (as Balthazar says in Comedy of Errors).  Rather, the article is about Texas as much as it is about taste:
New York’s barbecue scene may be missing a lot of things — like dirt roads and screen doors and decades of deep-seated tradition — but love for barbecue in the city is strong. And in the past couple of years the product has caught up to the passion. Restaurants that hobbled out of the gate have hit their strides. The best pits in and around the city have gotten better. That doesn’t mean you can walk into any haunt with a neon pig outside and expect smoked bliss from every corner of the menu. An awful lot of stuff around town still has no right calling itself barbecue, though the ratio has improved considerably. Some places dabble in too many styles. Out there where barbecue comes from, that doesn’t happen: the top places in Texas don’t dress up their pork shoulder in Carolina drag, and no one in Memphis is trying to outgun Texans at their own game. Read the rest of the article HERE.