The First Meal Is the Best Meal

Breakfast and I go way Back.

You might even say that breakfast helped launch my journalism career (yes, Mom, it’s the Golden Grahams’ fault). As a wee one, I would scrutinize every word on the back of the cereal box while I devoured my GGs. But I memorized the cereal box text pretty quickly. So I moved on to the newspaper.

"Now this looks like fun," I thought, or something along those lines, as I read sports columns and box scores and news stories over Eggo Waffles and OJ. It wasn’t a conscious decision, but somehow I knew that one day I might help provide reading material for people eating breakfast. Or, you know, doing other things.

So my career path was set and my morning routine established: paper, ce- real, some kind of toasted starch, juice, and, eventually, coffee. In college, my breakfasting reached new heights. There were bins upon bins of cereal, from Cracklin’ Oat Bran to generic Froot Loops. During one stretch, I ate cereal with thirteen straight meals. No lie. And on the weekends, there was a self- service waffle maker. My eyes lit up every time I saw it: "It’s still here!"

For years after college, I ate the exact same breakfast (and missed the waffle maker that other people cleaned): Harris Teeter-brand Cheerios, an unfrosted Pop-Tart, Florida orange juice (I am very particular about this), and black coffee (see page 56). It served me well. One day, though, I decided I had eaten enough Pop Tarts. This was, incidentally, just after my wife had loaded up on them, and they are still in our pantry. Unfazed, I switched to whole wheat English muffins with crunchy peanut butter. I kept everything else, including the paper.

I do go out for breakfast on occasion. Weekdays, I meet folks at the Original House of Pancakes and various bagel shops. Weekends, we love to visit Café Monte or Terrace Café for brunch. And it seems like breakfast has been gaining popularity lately. In the past few months, by total coincidence, several people have asked me for advice on where to get a good breakfast. "Just wait," I told them, "we’ve got something planned just for you." The wait is over.

With "Rise and Shine" (page 52) and "The Brunch Club" (page 66), we have eighteen pages of recommendations and recipes in one outstanding package. Associate Editor Sarah Crosland performed yeoman’s work pulling together all the stories and information, while photographer Chris Edwards provided the luscious images and art director Carrie Campbell made it all look good. Even if you’re the type who claims not to be able to eat until noon (i.e., people who can’t be trusted), you’ll want to read this. Pass the syrup.

Categories: Editor’s Note, Opinion, The Buzz