Nothing taught me more about the inner lives and desires of people than waiting tables. From the maniac chefs in the kitchen, to the customers demanding substitutions, to the bartenders passing around kamikaze shots, a restaurant is full of drama and bursting with energy. At the center of it all, of course, is the food that is being served. The pleasure of eating and the awakening of the senses. But what happens when a bite loses its taste? When a man whose entire life has been focused on cooking finds himself the one being cooked for? This is the dilemma in our new issue, “Bursk’s Cutting Board” by Scott Cheshire. As the narrator awaits what could be his final meal, he reminisces on his past and his marriage, sifting through his memories as the smell of his wife’s cooking winds through their apartment to the bedroom (now sickroom). Bursk has lost his appetite, and though he hides this from his wife, this loss intertwines with all his other regrets and fears. He worries: was he a good husband? He worries: what will happen when I am gone? In the end Bursk connects it all–his past, present and future—in a rousing speech that clutches at joy and salutes his hopes and dreams. I hope you’ll read Scott Cheshire’s Q&A with us on how he wrote this compelling and moving story, and also this interview where Scott discusses publishing his celebrated debut novel, High as the Horses’ Bridles, and what it’s like to be a One Story Literary Debutante. Until then, let’s all raise a glass to first books, and to great meals, and to the smell of garlic lingering on our fingers.