This is typically my favorite way to make corned beef - roasted, with crackling fat - and I like to share it every year. But I'm trying something totally different today and will report back!

"A customer asked if the store was going to move. The owner answered that the commercial rents were far too high, and that if they hadn’t owned the building themselves, the store would have stopped being profitable a long time ago."

"Stores like this are like a critically endangered species; there is something bittersweet about being in a state of existence, without the capacity to reproduce. For most of them, the end is already embedded in the future."