THE CONTINENTAL

I made the transition from marshmallow 
to tofu. And then I made the transition back 
to marshmallow. Allow me to direct your 
attention to a trip I am taking to Provence. 
The fields are crazy with lavender, yet I am

in New York, walking by a shop selling 
marshmallows made of lavender. Which 
makes no sense. I am in Provence, munching 
a petite tofu. But I am very good at transitions. 

Even now, I am staring at a wall filled with tofu 
in Shanghai, with the spirit of marshmallow 
permeating the air, when really what I am doing 
is considering the potato chip, in San José.