Dealing with poetry is a daunting task, simply because the reason one does it as an editor at all is because one is constantly coming to terms with one's own understanding of how to understand the world.
“Especially with the signing of riders with climbing abilities and the new arrival of Tyler Hamilton, who has the strength and ability to become a great leader for the big tours. All in all, I feel this is a very complete team.”
“I was hired as a sous-chef at a restaurant on the Upper East Side. The chef liked to drink - some mornings we would find him sleeping. Two weeks after its opening, I became the chef. I was 20 years old, and way over my head. I had to hire the cooks and do the menus.”