Slicing Meat in New York
by Kay McFadden
Sunlight cuts through the steam of a corner bodega, illuminating a chaotic service counter where a deli worker in a stained apron slices pastrami with practiced speed. Behind him, shelves groan under the weight of colorful cereal boxes and hanging dried peppers, while a stack of white foam clamshell containers sits precariously near a chrome napkin dispenser. The counter surface is a mosaic of coffee stains and flour dust, reflecting the harsh morning light that spills from the open doorway. A customer in a heavy wool coat waits with one hand on a plastic bag, watching the knife move.
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