Issue link: http://papercitymagazine.uberflip.com/i/647226
"IF YOU WERE WONDERING, BY THE WAY, IF THIS HURTS — TWO GUYS HAMMERING AWAY AT MY STERNUM WITH A BAMBOO CLUB AND SHARP NEEDLES, YES. YES, IT HURT A LOT. AND YOU CAN BE DAMN SURE THAT IF I WASN'T ON TELEVISION WHILE IT WAS HAPPENING, I'D BE WHIMPERING AND YELPING LIKE A GUT-SHOT POODLE." came the television shows, and the rest is history — or something like that. I didn't care where Bourdain liked to eat in this state. I didn't want to know if he had ever dined here, so I didn't ask. He did say that he and his crew were planning a filming trip to Houston, scheduled for some point in 2016, and added that Tex-Mex and barbecue would not be involved. (I share Bourdain's opinion about most Tex-Mex. As he told CultureMap,"Not a big Tex-Mex fan, unless drunk. In which case, it seems like a really, really good idea. I have eaten airport nachos. Just as, if you run out of water for two days you start thinking about killing your neighbor, give me a few hours in an airport and I'm thinking about nacho grande.") W hat I did care about were the lessons he had taken away from his years spent cooking, the hazy days and long and crazy nights before he became famous. I started to ask him about that, but our time was up, our whiskey gone. Besides, I know what he had learned, because he was showing it to me right then: respect the people who give their all to put something of value in front of you, who work their asses off because they know that is the only honest thing to do. If you haven't already done so, get hold of Bourdain's books and start reading them in the order he wrote them. You'll care. Bourdain preps in 1980 in Soho. COURTESY OF ANTHONY BOURDAIN Continued from page 26 Bourdain is brave for the television cameras in Borneo. COURTESY CNN