You mean an hour orzo, surely

It's never quite as straightforward as that. Food critics mingle with chefs and restaurateurs all the time. They'll say vehemently that doesn't affect their scoring or judgement, but it may sway them on which places to cover or when, for instance

The good ones use it as background and separate PR fluff from what readers want to know. The less good ones, not so much...

To be fair, that's part of the problem/opportunity of all specialist journalists - travel writers get free trips, food journalists have dinner with chefs, product reviewers go to launches somewhere nice, etc etc.

I'm getting '90s sportsbike vibes. Don't mind it, actually

A fashion piece with actual facts, historical context and knowledgeable people quoted? It'll never catch on. Nice work (wear)

Short scale. And a lot of Tina Weymouth videos

The London-Aix-Marseille direct Eurostar of a few years ago seemed to work fine (I know, I took it). The French border controls were in London, if I remember correctly

Any idea what's happening after March..?

Meanwhile, explain wheel rim sizes..?

1/13/25: Ate a quart of tiramisu.

Sounds like a classic bit of transcription blur. I've done it many times...

Good read - thanks, David. One small point - this quote: "the process of traveling is just dramatic these days". Shouldn't that be 'traumatic'..? Unless Lin dresses in a top hat and cape to travel, of course

Really worthwhile piece, Eamonn, even if not long enough. Also, the last phrase is definitely an unreleased Smashing Pumpkins album title. I've been looking everywhere for a bootleg of ‘The Buckled Abacus Of Yesterday’

Hi Edwyn - looks like an ES-330 to me. Pretty much the same as an Epiphone Casino