“Most philosophers must have been raised on chicken farms.” Depending on who you ask, Sherwood Anderson is either a genius who ushered in a new era of American storytelling or the unfortunate progenitor of utterly forgettable prose. It’s a little like the age-old chicken-and-egg question… it probably can’t be both. Perhaps the divide rests on what one expects from a story. Anderson’s work was born of a life spent in the American Midwest watching small towns fail and family hopes turn into humiliation. But that doesn’t mean his stories were just a drag. The brevity of his perspective and many years in advertising lend a dry humor to his writing that keeps us from getting sucked into the mire. His stories could very well be considered character studies rather than plot-driven escapades. As Anderson himself stated in 1921, “Perhaps because of a native laziness, I found myself unable to think up plots. To try to do so bored me unspeakably. On the other hand, there were all about me human beings living their lives, and in the process of doing so creating drama… I have tried to clutch at it and reproduce in writing some of that drama…” Human beings, living their lives; we are endlessly fascinating creatures, especially in the hands of a writer who sees both sides of those everyday dramas: the up and the down, the tragic and the comic, the chicken and the egg. Anderson’s story “The Egg” gives us a concentrated dose of three such humans, a mother, a father, and their son, as they try, earnestly and often, to pursue “the American passion for getting up in the world.” Please enjoy… Before you float off to enjoy the story, please help me reach my goal of 10,000 listeners by “♡ Liking” this post and sending it to friends, family, book club, wine club, golf foursome, and stitching group—word of mouth is more powerful than any algorithm. Thank you! Listening: “Where would we be without wishful thinking?...“ croons Jeff Tweedy on Wilco’s 2004 album, A Ghost is Born. Based in Chicago, Wilco, like Anderson, specialized in recording the lives unfolding in the US Midwest. Described as an ambitious album full of self-indulgent contrasts, A Ghost is Born is home to a number of memorable titles, particularly on the back half. Tune it to track five, “Hummingbird,” and let it run. Scrambling: My youngest has long held a penchant for the “What’s your favorite…” style of question. What’s your favorite song? What’s your favorite place to visit? And, my favorite of the favorite game: What’s your favorite food? The egg, of course. Is there anything more perfectly versatile? Last week, I shared one of my favorite eggs-for-dinner recipes, so today, I thought I’d catalogue my growing list of practical ways to handle the almighty egg. I welcome your additions. * Buy unwashed farm eggs. The flavor and nutritional profile are far superior to anything in the big grocery coolers, and they’ll last months in the fridge. * The most reliable way to crack an egg is to give it a solid thunk against the counter. * Check if an egg is still good by gently submerging it in a glass of water. If it stays at the bottom, even if it stands up a bit, you’re all good. * Whether frying, scrambling, or omelette-ing, the most common source of frustration stems from not letting the pan get hot enough. A seriously satisfactory preheat makes a world of difference and all but eliminates the need to clean the pan with anything more intensive than wiping it out with a paper towel. * A tablespoon of white vinegar added to a pan of simmering water aids a perfect poach. Simply swirl the water with a soup spoon, round and round, then drop in a raw egg. * Emulsify a yolk into a soup base for a supreme richness. * The easiest way to separate the yolk from the whites is to use your hands. Turn out a cracked egg into your fingers and let the whites naturally drip off into one bowl, leaving a clean yolk to put in another. * Separated egg whites last forever in the fridge. What to do with them? Skip the egg-white omelette and learn the simple Italian meringue for a showstopper dessert topping. * Skip the egg wash on pastry crust. A thin layer of heavy cream brushed on the raw dough is quicker and yields a prettier result. “Bartleby the Scrivener” by Herman Melville, 1853 Little Women, An Excerpt, by Louisa May Alcott, 1868 “A Doctor’s Visit” by Anton Chekhov, 1898 This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit classicsreadaloud.substack.com