Artisanal Preservington, New York

My favorite thing I’ve written so far in 2013 is about hipsters moving to the suburbs, for the Barnes & Noble Review:

“Every train is now a hybrid, and made mostly from corn. You just hop on board, start pedaling, and you’re back in Brooklyn in no time. Kettle-cooked taro chips and natural licorice soda are available in the dining car, and there’s even a yoga class that takes up the last four rows of seats, every morning on the 8:07.”

I know I shouldn’t have favorites, but I’m really proud of this piece.

Here’s the link.

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