"Czech food historically tends to be a peasant-fueling winter warming type of cuisine.." Like many well-intentioned supposedly smart kids, I once thought I’d go to medical school. Then I took organic chemistry. It wasn’t that the nuances of covalent bonds or steric interactions threw me for a loop. I actually enjoyed the class and did pretty well. No, actually the moment of doom came in the first week when I entered Chem 1800, a Greek amphitheater-sized lecture hall at the University of Michigan filled with about 500 of peers. But, Greece this was not, and there was no ingénue playing Lysistrata convincing Athenian women to withhold sex from their men to end war, but rather Dr. Brian Coppola. Coppola was...
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