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I won’t say much (because Dybek doesn’t need much of an intro), other than today’s SoTD is sure to make you hungry. Stuart Dybek’s writing is at its sharpest here (and here), in a piece published in SmokeLong Quarterly (originally in Alaska Quarterly Review):

“There was corned beef, kosher franks, dangling salamis, tukus, and two kinds of knishes—thin kasha and golden squares of potato—kraut, slaw, paprika-dusted potato salad, green tomatoes, Kaiser rolls, French bread, pumpernickel. I’d been walking around all day in the cold and it all looked good. But finally, when my turn in line arrived, I decided to invest my last four dollars in the brisket on rye.”

Also, enjoy this interview: “Smoking With Stuart Dybek”