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Whenever I travel outside the Southwest, someone eventually asks.
“Do you want to go out for Mexican food?”
They mean it kindly.
They are trying to offer me something familiar. Something they believe might remind me of home.
And my answer is almost always no.
Not because I dislike Mexican food.
Because I have learned to love it too much.
I am spoiled now.
There are things you can unlearn. Facts you can forget. Names that slip loose from memory. Roads that disappear after enough years away.
But once you have eaten certain foods prepared in certain places, your mouth becomes an unreliable diplomat.
It no longer wishes to be polite.
Before I moved west, Mexican food mostly meant Taco Bell.
This is not an insult to Taco Bell. Taco Bell has been there for many of us at times when few others were willing to answer the call. It has fed college students, night-shift workers, road-weary travelers, and people who suddenly discovered at 11:43 p.m. that they had made no plans for dinner.
There is nothing wrong with that.
But a considerable distance separates a drive-through taco from somebody’s grandmother standing over a pot that has been simmering since morning.
Before the Southwest, I did not understand that distance.
My earliest knowledge of tamales came from a can.
Hormel tamales.
Wrapped in paper.
Yes, paper.
Whenever I tell people this, I have to stop and explain because they look at me as if I have confessed that my family ate soup with a fork.
But they existed.
You opened the can, slid out a stack of soft cylinders covered in sauce, and peeled the paper from each one. There was no corn husk. No assembly line of aunties around a kitchen table. No family recipe guarded more carefully than a Social Security number.
Just a can.
And paper.
I ate them without complaint because children rarely question the borders of the world they inherit. If the can said tamales, then tamales were what they were.
We believe many things simply because no one has yet taken us somewhere better.
Arizona was my first real experience with Mexican food—not the idea of it, not the national chain interpretation, but food connected to people, place, heat, memory, and migration.
The flavors were brighter than I expected. The chiles carried more than pain. The tortillas were not merely edible plates designed to keep your hands clean. They had texture. Warmth. A life before they reached the table.
I began to understand that salsa was not just a thing in a jar.
This felt important.
Some salsa announced itself with tomatoes and freshness. Some arrived dark and smoky. Some offered a gentle handshake before setting fire to the furniture.
You learned to respect them all.
Then there was Texas.
I had Mexican food there too, although Tex-Mex is its own country with its own laws. Cheese appears to hold elected office. Cumin has voting rights. Plates arrive carrying enough food to make you reconsider whatever plans you had for the afternoon.
It is not lesser.
It is simply itself.
That distinction matters because we have a habit in this country of flattening other people’s food. We take cuisines with regions, histories, arguments, migrations, and generations of memory, then place them beneath one convenient name.
Mexican food.
As if Mexico were not an enormous nation.
As if the border had not moved.
As if families had not carried recipes across it.
As if Indigenous traditions, Spanish colonization, African influence, geography, poverty, ingenuity, and survival had not all left fingerprints on the plate.
Then I came to New Mexico.
New Mexican food is also its own thing.
People unfamiliar with it sometimes mistake that statement for regional pride.
It is regional pride.
But it is also true.
Here, chile isn’t merely something added to food. Chile is a declaration of citizenship. Red or green is not a casual question. It is an inquiry into your character.
“Christmas” is an acceptable answer, though it can feel like refusing to choose sides in a family argument.
After enough years of eating this way, something happens.
Your standards change.
Not because you become sophisticated. I remain a man who can remember canned tamales with something dangerously close to affection. We should never become so refined that we start lying about where we came from.
But experience widens the world.
You learn the difference between heat and flavor. You learn that a dish can be spicy without being cruel. You learn the difference between a freshly made tortilla and one that came off a factory line.
You learn that food tastes different when it belongs where it is being served.
That may be why I hesitate when someone outside the Southwest asks if I want Mexican food.
I know they are being hospitable.
I also know someone in the kitchen might be preparing to place shredded lettuce, cold tomatoes, and orange cheese inside a hard shell, then charge eighteen dollars for the experience.
I can’t do it.
Not when I know what is waiting for me back home.
This is one of the quieter ways a place claims you.
We often think of home as the place where we were born, where our family lives, or where we made our oldest memories. But sometimes home is also the place that taught us what something is supposed to taste like.
I did not grow up in the Southwest.
I came here carrying other foods, other memories, other definitions. I came from a world where tamales emerged from a can wearing little paper coats.
The Southwest did not erase that boy.
It fed him.
Phoenix introduced him to something larger. Texas showed him another variation. Albuquerque gave him red chile, green chile, stacked enchiladas, warm sopaipillas, and the understanding that cuisine is not a fixed object. It is a living record of who remained, who arrived, what survived, and what people learned to make together.
Food does that.
It enters through the mouth and quietly rearranges the heart.
So when I travel, and someone asks whether I want Mexican food, my refusal may sound arrogant.
It is not meant that way.
It is the caution of a man who has seen too much.
I have smelled chile roasting beneath the New Mexico sky. I have eaten tortillas that arrived warm and soft, carrying the small imperfections that reveal the presence of human hands. I have watched people debate red and green with the seriousness normally reserved for theology and football.
There are some disappointments a person should avoid when he can.
I would rather eat what the place I am visiting does well. Give me its neighborhood restaurant. Its old diner. Its beloved sandwich. Give me the dish the locals defend when outsiders make jokes about it.
I will meet that place through its own food.
Then, when I return to Albuquerque, I will order my enchiladas.
Maybe Christmas.
And I will think, with gratitude, of the strange journey that carried me from Taco Bell, through the canned tamales wrapped in paper, and into a life where I know better.
Not better than other people.
Just better than to order Mexican food too far from home.
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If you’re looking for practical help, food support, or community resources, you can visit the Salt, Ink & Soul Resources Page.

The New Mexico State Fair starts this week.
I have been a few times over the years.
Mostly for the food.
I suppose there are rides. Animals. Exhibits. Competitions. Probably all sorts of wholesome things happening that I should pretend are the reason I went.
But there is food.
And every year, right around this time, I start paying attention to the news to see who won the competition for the best green chile cheeseburger.
If the winner is somewhere close enough, I might even think about paying them a visit.
I say think about it because apparently I have reached the age where driving across town for a cheeseburger requires some consideration.
But a good green chile cheeseburger can make a convincing argument.
This year, though, I have been cooking a lot more.
And eating better.
So I had an idea.
Maybe I could make my own green chile cheeseburger.
A healthy green chile cheeseburger.
I sat with that idea for a minute.
And realized it made me feel roughly the same way I feel when somebody says healthy soul food.
I understand what they mean.
I appreciate the intention.
But sometimes I don’t want cauliflower pretending it is something it isn’t.
We eat some foods because they nourish the body.
We eat some foods because they nourish something else.
And sometimes the healthiest relationship you can have with food is knowing the difference.
I don’t eat green chile cheeseburgers every day.
I don’t even eat them every week.
So if I am going to have one during State Fair season, I don’t particularly want a turkey patty hiding beneath a lettuce wrap while I convince myself I am having the same experience.
I want beef.
I want cheese.
I want a toasted bun.
And I want enough roasted New Mexico green chile that there is absolutely no question about where this burger came from.
One won’t hurt.
It’s the fair.
So rather than trying to make the healthiest green chile cheeseburger I could, I decided to make the best one I could.
That started with the beef.
Makes 4 burgers
The name is deliberate.
I want the beef seasoned.
I want some warmth.
I want that combination of chile, smoke, cumin, and oregano working underneath everything else.
What I don’t want is so much heat that I can’t taste the green chile.
There is a difference between spicy and hot.
This burger is spicy.
The green chile decides how hot things get.
Put the ground beef in a bowl and add the Worcestershire sauce. Mix it very gently with your hands, just enough to distribute it.
Divide the beef into four equal portions and form them into patties about 4 ounces each.
Don’t work the meat too much.
This is a hamburger, not a stress ball.
Combine the salt, garlic powder, onion powder, red chile powder, smoked paprika, cumin, black pepper, and oregano in a small bowl.
Season both sides of the patties generously.
Heat a cast-iron skillet or griddle over medium-high to high heat.
When the surface is hot, add the burgers.
Leave them alone long enough to develop a good brown crust before flipping.
While the burgers cook, sauté the sliced onion until softened and browned around the edges.
During the last minute or two of cooking, pile roasted green chile onto each burger.
Then add the cheese.
Let it melt down over the chile and the edges of the beef.
That little bit of excess is important.
Lightly toast the buns in the skillet.
They should pick up just enough beef drippings to remind you that we abandoned the healthy-burger idea several paragraphs ago.
I would keep this fairly simple.
Bottom bun.
Lettuce and tomato, if you want them.
Burger.
Green chile.
Melted cheese.
Grilled onions.
Top bun.
You can add mustard if you like. Maybe a little mayo.
But don’t bury it in sauce.
A green chile cheeseburger should taste like beef, chile, and cheese.
Everything else is supporting cast.
Something strange about the way we sometimes approach eating better.
Once we decide to take care of ourselves, we begin treating every indulgence like evidence against us.
The cheeseburger becomes a failure.
The slice of cake becomes a confession.
The meal we enjoyed becomes something we believe we have to make up for tomorrow.
I don’t think I want to live that way.
Eating better most days matters.
Moving your body matters.
Taking care of yourself matters.
But so does sitting down with something delicious and allowing it to simply be delicious.
No guilt.
No negotiation.
No cauliflower standing nearby waiting for an audition.
The State Fair comes once a year.
Green chile season doesn’t last forever.
Maybe you just make a really good one.
Season the beef.
Roast the chile.
Melt the cheese.
Toast the bun.
Sit down.
And eat.
It’s the fair.
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If you’re looking for practical help, food support, or community resources, you can visit the Salt, Ink & Soul Resources Page.

This morning, I needed Maps.
That should not have bothered me.
People use Maps every day.
We use them to find restaurants, stores, roads we have forgotten, places that have moved, places that did not exist the last time we were somewhere.
But something about needing directions here unsettled me.
This is supposed to be home.
Or at least, it used to be.
I drove through streets I once knew without thinking.
Streets where a bicycle had been enough transportation.
Streets where friends lived.
Streets that once led to malls, comic book stores, familiar corners, familiar faces, the small geography of a boy’s world.
Back then, I did not need a map.
Everything I needed seemed to be here.
Now I find myself slowing down at intersections.
Looking at street signs.
Listening to a voice from my phone tell me where to turn.
And somewhere between one unfamiliar building and another, it occurred to me:
I am moving through my hometown like a tourist.
There is a strange arrogance in memory.
Memory convinces us that places belong to us because we once belonged to them.
We leave, carrying a version of a city in our heads, and somehow expect that version to wait.
The old store will still be there.
The neighborhood will still look the same.
The route we walked home will still make sense.
The place where we bought comics, ate lunch, wasted afternoons, met friends, waited for rides, dreamed about getting older—all of it should remain exactly where we left it.
But cities do not wait.
I left.
The city did not.
It kept moving.
Businesses closed.
Buildings came down.
Other buildings went up.
Roads changed.
Neighborhoods changed.
People arrived.
People left.
What was important to one generation became irrelevant to another.
The places that once formed the boundaries of my life became someone else’s before I realized I had surrendered them.
There is nothing cruel about that.
It is simply what time does.
Still, you feel it.
I have been staying at the Blackhawk Hotel.
The building has been here since 1915.
It has watched generations arrive dressed for weddings and funerals, business meetings and celebrations. It has watched automobiles change, fashions change, fortunes rise and fall.
And somehow it remains.
Standing where it has stood.
A foothold of tradition surrounded by a sea of change.
There is something comforting about that.
Perhaps because so little else seems willing to recognize me.
The hotel does not remember me, of course.
Buildings don’t remember.
We do.
But sometimes an old building gives memory somewhere to rest.
A wall still standing can feel like evidence.
See?
You did not imagine all of it.
Some of what you remember really existed.
Some places from childhood survive only inside us.
Eventually even the buildings disappear.
And when they do, memory becomes the only address left.
I’m not sure whether the changes here are good or bad.
I don’t think that is mine to decide anymore.
That realization may be the strangest part.
There was a time when I might have looked around and said:
What happened to this place?
As though the city owed me an explanation.
As though the version I knew was somehow the correct one.
But the people who live here now get to answer that question.
They know which restaurant is good and which one used to be better.
They know where to go without opening Maps.
This belongs to them now.
Not in the legal sense.
In the intimate one.
They possess the current version of this place.
I possess an older edition.
And perhaps that is what returning Home eventually becomes.
Not a return to the place itself.
A return to the distance between what was and what is.
We use the word Home as though it describes geography.
But I am beginning to think Home may have more to do with time.
Maybe my hometown was never merely this collection of streets beside the river.
Maybe it was a particular moment.
When my friends were here.
When bicycles were transportation.
When an afternoon at the mall seemed like an event.
When comic book stores were destinations.
When adults knew where things were, and I did not yet understand how quickly places could disappear.
That version of the city existed.
I lived there.
But it doesn’t exist anymore.
And neither does the boy who lived in it.
There is grief in saying that.
But perhaps there is freedom too.
Losing it does not mean it meant less.
It belonged to a time that finished.
We understand that loving someone does not guarantee they will remain with us forever.
Maybe places deserve the same grace.
So I drove around this morning.
A little lost.
A little amused by being lost.
A little saddened by it too.
Maps telling me where to turn in a city where I once would have laughed at the idea of needing directions.
And for the first time, I stopped trying to make the place match my memory.
I simply looked at it.
What it has become.
Not what I wanted it to remain.
There is humility in that.
The city does not owe me preservation.
Time does not owe me continuity.
The people who live here do not owe my childhood a monument.
They are busy making memories of their own.
Maybe someday one of them will return after many years and drive these same streets.
They will look for a restaurant that disappeared.
A school that changed names.
A store where they once spent entire afternoons.
Their phone will tell them to turn left.
They will realize that the place they called Home has continued without them.
Maybe that is when we understand that leaving happens twice.
The first time is when we go.
The second is when we return and discover the place we left has gone too.
I am not sure I can call this Home anymore.
Not in the way I once did.
It is the place where I grew up.
That is different.
It is the place that helped make me.
That is different too.
And there is no bitterness in saying it.
Only recognition.
The Blackhawk still stands.
The river still moves.
Some streets still carry familiar names.
But I no longer live inside that version of it.
I carry it.
Maybe that is what Home eventually becomes for some of us.
Not somewhere we can return to.
Something we take with us.
And this morning, driving around with Maps telling me where to go, I finally understood something I had not expected to learn here.
I did come home.
I just came home as a tourist.
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If you’re looking for practical help, food support, or community resources, you can visit the Salt, Ink & Soul Resources Page.

I grew up in the Midwest, where fall knew how to make an entrance.
The trees announced it.
Green gave way to yellow, orange, and red, as though the whole landscape had decided to burn beautifully before going quiet. Then the leaves began to fall, collecting along curbs and sidewalks, gathering beneath tires, crunching under your feet.
You didn’t have to wonder whether the season was changing.
All you had to do was look.
New Mexico is different.
Here, fall arrives a little more quietly.
At first, it is something in the morning air.
Not cold exactly.
Just cooler.
Enough that when you step outside early, you notice. Enough that you remember there will eventually come a morning when you will need a jacket.
Then comes the smell.
Green chile roasting.
If you have lived here long enough, you know the smell before you see the roaster.
Smoke and chile and flame carried through a grocery store parking lot. Those big metal drums turning over fire while people stand nearby, waiting for bags of roasted chile still warm enough to steam.
And naturally, there are decisions to make.
Where are you buying yours this year?
Who has the best chile?
More importantly:
Who has the hot stuff?
Not the chile somebody politely described as hot.
The chile that makes you reconsider your confidence about halfway through dinner.
These are serious questions.
Or at least we treat them that way.
And while you’re thinking about chile, while the morning is still cool and the smell of roasting peppers is floating through the air, you happen to look up.
And there they are.
The balloons are up.
I have lived here for years.
Long enough that none of this should surprise me anymore.
But I still look.
I still stop.
I still reach for my phone.
I still take pictures.
There is something wonderfully impractical about a hot-air balloon.
It doesn’t rush.
It doesn’t seem particularly concerned about productivity.
It just floats.
A splash of color moving slowly across a blue New Mexico sky while the rest of us are down here trying to get somewhere on time.
Maybe that’s part of why I still look.
We spend so much of our lives training ourselves not to be impressed.
We get used to things.
The mountain becomes the mountain.
The sunset becomes another sunset.
The strange and beautiful thing we once stopped to admire becomes part of the scenery we pass without noticing.
Familiarity can be a kind of blindness.
I don’t want that.
I don’t ever want to live somewhere so long that beauty becomes furniture.
So I take another picture of a balloon.
Even though I already have plenty.
Probably too many.
Maybe that’s all right.
Growing up, autumn meant leaves.
Here, it means something else.
Cool mornings.
Green chile.
Balloons.
Different signs for the same ancient turning.
And maybe that is one of the quiet things a place teaches you when you stay long enough.
You arrive with one definition of how the world is supposed to work.
Then life gives you another.
You learn that fall does not require red maple leaves.
Home does not require the landscape where you were born.
Tradition does not always have to be inherited.
Sometimes you live somewhere long enough that new rituals begin attaching themselves to you.
You don’t notice it happening.
Until one morning you smell chile roasting and think:
It’s that time again.
Until you see the first balloons and instinctively reach for your phone.
Until something that once belonged to somebody else’s place has quietly become part of your own calendar.
Maybe belonging happens that way.
Not with an announcement.
Not with a ceremony.
Just repetition.
One season after another.
One familiar smell.
One cooler morning.
One balloon drifting overhead.
And a person standing beneath it who has seen this many times before—
and still looks up.
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There is something satisfying about making pizza from the beginning.
Not opening a box.
Not waiting for someone to knock on the door.
Flour. Water. Yeast. A little patience.
And perhaps patience is the ingredient we have become most reluctant to use.
This dough spends the night in the refrigerator. Nothing dramatic happens. It simply rests while the yeast does its quiet work, turning a handful of ordinary ingredients into something that tastes as though considerably more effort went into it.
The next day, onions and mushrooms go into a hot skillet. The onions soften and sweeten. The mushrooms lose their water and begin to brown. Shred a pound of mozzarella by hand.
And yes, shred the cheese yourself.
The bagged stuff is convenient, but convenience sometimes comes with a small tax on quality. Pre-shredded cheese is coated to keep the pieces separate, which also keeps them from melting quite as beautifully. For this pizza, buy the block.
Then build the thing.
No shortcuts necessary.
Makes: One 10-inch deep-dish pizza
Serves: 4 generously
Dough fermentation: 12–24 hours
Bake: approximately 25–30 minutes at 475°F / 246°C
Optional, but very good:
I like red onion here, especially with mushrooms. It retains a little character after cooking and gives the finished pizza some sweetness without disappearing into the sauce.
Put the flour, salt, sugar, yeast, garlic powder, onion powder, oregano, basil, and black pepper into a large bowl.
If you’re using the Parmesan, smoked paprika, and thyme, add those too.
Pour in the warm water and olive oil.
Mix until the ingredients come together into a rough dough.
Knead by hand for about 8 minutes, or about 5 minutes in a stand mixer.
You’re not looking for perfection. You’re looking for a dough that has changed beneath your hands—smooth, elastic, soft, and just slightly tacky.
Lightly oil a bowl and put the dough inside.
Cover it and leave it on the counter for 30 minutes.
Then put it in the refrigerator.
Leave it there for 12–24 hours.
Eighteen to twenty-four is even better.
Time is doing some of the cooking before we’ve ever turned on the oven.
Take the dough from the refrigerator about 1½–2 hours before you want to make the pizza.
Cold dough remembers where it has been. Give it time to loosen up.
While it does, make the toppings.
Heat a large skillet—cast iron is excellent here—over medium-high heat.
Add the tablespoon of olive oil.
Add the mushrooms first and spread them into a relatively even layer. Let them cook for 3–4 minutes before moving them much.
Mushrooms contain a remarkable amount of water. We want that water in the skillet, not trapped beneath our cheese.
Once they’ve begun releasing their moisture, add the sliced onion.
Season lightly with salt and black pepper.
Continue cooking for another 5–7 minutes, stirring occasionally, until the mushrooms have browned and the onions are tender with some caramelized edges.
Don’t cook the onions all the way down into jam. They still have another half hour in a hot oven.
Transfer everything to a plate and allow it to cool.
This step matters.
Raw mushrooms placed directly onto a deep-dish pizza can release enough water to make the center soggy. Cooking them first concentrates their flavor while protecting the crust.
While the vegetables cool, shred the mozzarella.
All of it.
One pound.
It sounds excessive until you remember what we’re making.
This isn’t a thin pizza where cheese is scattered politely across the surface. Deep dish requires structure. That mozzarella forms a rich layer between the crust and everything wet that comes afterward.
Use low-moisture whole-milk mozzarella, preferably sold as a block.
Avoid fresh mozzarella packed in water for this particular pizza. It carries too much moisture.
And skip the pre-shredded bag if you can.
Freshly grated mozzarella melts into long, uninterrupted pools of cheese that remind you why pizza became beloved in the first place.
Preheat the oven to 475°F / 246°C. Give it a good 30–45 minutes to heat through.
Coat the bottom and sides of a 10-inch / 25-cm deep-dish pan with 14 g olive oil.
Don’t be timid with it.
That oil is partly responsible for the wonderful thing that happens to the bottom and edges of this crust. It doesn’t merely bake.
It almost fries.
Sprinkle the bottom with the cornmeal.
Place the dough in the center and begin pressing outward with your fingertips.
Work it across the bottom and approximately 1½ inches / 4 cm up the sides.
If the dough keeps shrinking back, stop.
Give it ten minutes.
Then try again.
Sometimes dough, like people, becomes considerably more cooperative when you stop fighting with it.
Cover the pan and let the shaped dough rest for 45–60 minutes.
Deep dish asks us to forget some of what we know about pizza.
The sauce does not go down first.
Spread most of the mozzarella directly over the dough, taking it nearly to the edges.
Reserve roughly 75 g if you’d like some browned cheese visible on top, as in your pizza.
Scatter the grilled mushrooms and onions evenly over the mozzarella.
Spoon approximately 300 g pizza sauce over everything. Don’t mash it down. Spoon it across the surface and gently spread it.
Finish with Parmesan or Pecorino, oregano, and the reserved mozzarella.
A little crushed red pepper is welcome if that’s your way.
Place the pizza on the lower third of the oven.
Bake at 475°F / 246°C for 25–30 minutes.
Start watching carefully around 22 minutes.
The cheese should be bubbling and beautifully browned in places. More importantly, the outer crust should be a deep golden brown.
If the cheese is getting too dark before the crust is ready, loosely tent the top with aluminum foil.
When it’s finished, take the pan from the oven and do something surprisingly difficult:
Leave it alone.
Give it 10–15 minutes before cutting.
That rest lets the cheese, sauce, and vegetables settle. Cut immediately, and all that beautiful filling is much more likely to run onto the plate.
Run a thin spatula around the edge, slice it into wedges, and serve.
There are easier ways to make pizza.
That’s worth admitting.
You can buy dough. Buy shredded cheese. Open a jar. Throw raw vegetables over everything and have dinner on the table considerably sooner.
And sometimes that is exactly what dinner needs to be.
But this is something different.
You make the dough tonight for something you won’t eat until tomorrow. You grate a pound of cheese. You stand over a skillet long enough for mushrooms to brown and onions to soften.
None of these things is particularly difficult.
They simply ask you to care.
And maybe that’s one of the quiet pleasures of cooking at home.
Every once in a while, we make something slowly, not because we have to, but because we can.
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If you’re looking for practical help, food support, or community resources, you can visit the Salt, Ink & Soul Resources Page.

I chose the better room on purpose.
That probably doesn’t sound like much of a decision.
People choose hotel rooms every day. They look at the pictures, compare the prices, decide whether they want the larger bed or the better view, and click the button.
But I sat there for a while before I clicked mine.
Because somewhere inside me, an old voice was doing the math.
Not the math of whether I could afford it.
I could.
A different kind of math.
Do you really need that?
I know that question well.
I grew up with it.
When you grow up without much, necessity becomes its own kind of morality. You learn there are things you need and things you want, and good people are supposed to know the difference.
You don’t pay extra for the view.
You don’t need the bigger room.
A bed is a bed.
A room is somewhere to sleep.
Why spend money on something you can do without?
There was wisdom in that.
I don’t want to pretend otherwise.
Those lessons came from people who understood what it meant to stretch a dollar until there wasn’t much stretch left. People who knew that money spent carelessly today might be money desperately needed tomorrow.
They taught us how to survive scarcity.
The problem is that nobody tells you what to do with those lessons when scarcity is no longer your everyday condition.
Sometimes the circumstances change before the thinking does.
So this time, I chose the better room.
Not because I needed it.
I chose it because I wanted to be comfortable.
Even writing that feels a little strange.
My brother arrived a day earlier than expected.
He wanted me to meet his wife, and while he was still on the road, he called me. Somewhere in the conversation, we started talking about the hotel.
My brother has done well for himself.
Very well.
At some point, he mentioned that he doesn’t usually stay in places like this.
I didn’t think much about it at first.
Then I did.
Because I know where he came from.
He came from where I came from.
And I found myself wondering whether an old voice was still doing the math inside him, too.
I can’t say if there is.
His reasons belong to him.
But I wondered.
Two brothers, years removed from the circumstances of their childhood, both successful enough to make choices our younger selves couldn’t have made, perhaps still hearing echoes from a time when spending money on comfort would have seemed foolish.
Maybe even irresponsible.
It made me wonder how much of our past continues making decisions for us long after we believe we have left it behind.
Scarcity teaches you things.
Some of them are useful.
You learn how to make do.
You learn how to repair instead of replace.
You learn that expensive and good are not synonyms.
You learn not to confuse wanting something with needing it.
Those are lessons I hope I never lose.
But scarcity can teach other lessons too.
It can teach you to feel guilty when you have more than enough.
It can make comfort feel suspicious.
It can convince you that choosing the cheaper thing is always evidence of wisdom, even when the difference no longer matters much to your life.
And perhaps most quietly, it can teach you to ask whether you need something when that is no longer the only question available to you.
I am not talking about living beyond your means.
I am not talking about buying things to impress people who aren’t paying your bills.
I am not talking about mistaking luxury for happiness.
I have lived long enough to know better than that.
I am talking about living comfortably within your means.
There is a difference.
And I am beginning to think that difference matters.
Maybe there comes a point when the question changes.
For much of my life, the question was:
Do I really need this?
That question served me well.
But there are times now when I can ask something else.
Can I afford it?
Will it make this experience better?
Am I making the choice responsibly?
And if the answers are yes, maybe I don’t need to summon hardship as proof that I still remember where I came from.
Maybe remembering is enough.
That is the part I am still learning.
Because there is something complicated about doing better than you once did.
People talk about success as though it simply opens doors.
They don’t talk as much about how long you can stand in the doorway wondering whether you are supposed to walk through.
Some of us become very good at surviving.
So good that survival follows us into rooms where it is no longer required.
We carry it in the way we shop.
The way we save.
The things we refuse ourselves.
The small calculations nobody else sees.
And perhaps that isn’t entirely bad.
I don’t want to lose the boy who understood that money mattered.
I don’t want to become careless simply because I no longer have to count every dollar the way people around me once did.
There is honor in remembering.
But there should also be some room for living.
So I am sitting in the better room.
There is more space than I need.
There are things here I could certainly do without.
And tomorrow morning, when I wake up, none of it will have transformed my life.
It is just a hotel room.
I know that.
But perhaps choosing it was never really about the room.
Maybe it was about giving myself permission to enjoy something I could responsibly afford without immediately explaining why I didn’t need it.
Maybe it was about understanding that the people who taught me how to survive would not necessarily want survival to be the ceiling of my life.
I don’t know.
I’m still thinking about that.
But I know this:
There is nothing wrong with remembering how to live with less.
I just don’t want to become so faithful to scarcity that I forget I no longer have to.
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This is a longer reflection than I usually share. I allowed it the space it needed because some wounds cannot be understood in a few sentences.
For weeks now, I have been thinking about a flower.
Not a particular kind. No rose or sunflower.
Just an ordinary flower trying to grow.
Every morning, someone steps on it.
Not hard enough to kill it. Just enough pressure to bend the stem. To bruise what has begun to open. To make the flower spend its strength recovering instead of growing.
Then, after enough days have passed, the same person looks down and asks why it did not bloom properly.
Why are you so small?
Why do you lean that way?
Why are your petals damaged?
Why can’t you grow like the others?
I have not been able to let that image go.
Perhaps because I know what it feels like to be the flower.
As a Black man, I have watched criticism presented as a form of love for most of my life. I have seen people embarrassed in front of others and told it was for their own good. I have heard jokes sharpened into weapons, then dismissed with the familiar accusation that the person wounded was too sensitive.
We call it keeping someone humble.
Keeping their head from getting too big.
Making sure they don’t start thinking they are better than everyone else.
Preparing them for the world.
There is always a reason given for the foot.
We are told that the world will not be gentle with us, so there is no point in being gentle with one another. We tell ourselves that ridicule builds a thick skin. That public embarrassment creates discipline. That if we cut someone down before the world gets the chance, perhaps they will be less surprised when it happens outside the safety of home.
But I have begun to wonder what kind of safety requires us to imitate the danger.
What kind of love practices the cruelty it claims to be preparing us to survive?
The world has rarely needed our help hurting Black people.
It has been remarkably capable on its own.
I understand the value of correction. None of us should move through life surrounded by people too afraid to tell us when we are wrong. We need honesty. We need accountability. We need someone willing to say that we have fallen short, that our choices caused harm, or that the work we offered was not yet our best.
But honesty does not require humiliation.
Correction does not need an audience.
Love does not have to leave a person smaller than it found them.
Somewhere along the way, we began confusing humility with humiliation.
Humility teaches us that we are not above anyone.
Humiliation teaches us that we are beneath everyone.
One keeps the ego from becoming a throne.
The other convinces the spirit it does not deserve a chair.
They are not the same.
I have heard stories that some of this behavior may have roots in slavery. Stories of Black people hiding the intelligence, strength, skill, or beauty of someone they loved because being noticed by those who controlled their lives could be dangerous. An exceptional ability might attract attention. Attention could lead to exploitation, separation, or sale.
I cannot say exactly how often it happened in that way.
But I understand the fear beneath the story.
There were times when being seen was dangerous for us.
There were times when a person’s ability did not belong to them but became another thing someone else could profit from.
Perhaps, under those conditions, love sometimes learned to hide itself.
Perhaps protection sometimes sounded like criticism.
Perhaps people made their children appear smaller because the world had made Black excellence unsafe.
Survival can require strange disguises.
But survival habits do not always disappear when the original danger changes.
Sometimes they remain long after the people who first needed them are gone.
A shield carried for generations can become too heavy to lift.
A behavior created to protect the flower can eventually become the foot that keeps stepping on it.
That is the question troubling me now.
What are we protecting one another from today when we mock someone for being intelligent?
What good are we creating when we ridicule a person for speaking differently, dressing differently, dreaming differently, or wanting more than the people around them were taught to expect?
We excuse much of this by saying it is part of the culture.
But culture is not an excuse.
Culture is an inheritance.
And like every inheritance, it must be examined.
Much of what we carry is beautiful.
But we have also carried wounds.
Some have been passed down so carefully that we began mistaking them for traditions.
Loving our culture does not require defending everything within it.
Sometimes love means looking at what we inherited and asking whether it still serves us.
Sometimes love means admitting that something once born from survival has become another source of pain.
Not everything that survived deserves to lead us.
I think of how often Black children are taught not to think too highly of themselves.
There is wisdom in teaching a child that they are no better than anyone else.
But there is danger in teaching them they are nothing special.
The world will offer that lesson often enough.
A child should not have to receive it first from home.
How many young people have hidden their intelligence because achievement separated them from the group?
How many have learned to pronounce words incorrectly so no one would accuse them of trying to sound white?
How many sensitive boys learned to harden themselves because tenderness attracted ridicule?
How many girls learned to dim their confidence so others would not call it arrogance?
We tell ourselves we are keeping people grounded.
Sometimes we are burying them.
A particular expectation is placed on Black men.
We are supposed to take it.
The joke.
The insult.
The criticism.
The public embarrassment.
We are expected to remain still while someone cuts into us and then laugh to prove the blade was not sharp.
If we admit that something hurt, we are called weak.
If we object, we are told we cannot take a joke.
So we learn to laugh.
Sometimes we laugh before everyone else does.
We make ourselves the joke so no one can accuse us of being unable to take one.
We wound ourselves publicly and call it confidence.
But laughter is not always evidence that something was harmless.
Sometimes laughter is the sound a person makes while trying not to bleed in front of everyone.
I have wondered how much of myself this shaped.
How many times did I make myself smaller before entering a room?
How often did I question my own thoughts because someone had taught me that confidence invited punishment?
How often did I speak less clearly than I could have, not because I lacked the words, but because I did not want anyone to think I believed I belonged among those who used them?
After being stepped on long enough, the foot no longer has to be present.
You begin doing the work yourself.
You criticize the idea before sharing it.
You diminish the accomplishment before anyone can accuse you of pride.
You reject the opportunity before someone else can tell you that you are not ready.
You hide enthusiasm because joy makes you visible.
You keep your expectations low and call it realism.
That may be the cruelest part.
The person who once harmed you can leave, but the voice remains.
Then one day, you look at the life you have built and wonder why so much of it was shaped by fear of becoming visible.
I do not believe the answer is empty praise.
Flowers do not grow because we stand over them and tell them they are perfect.
They need light, water, room, and care.
Sometimes they need pruning.
Care is not the absence of correction.
Care is correction offered in service of growth.
There is a difference between telling someone the truth and making them ashamed of being alive.
There is a difference between preparing someone for difficulty and becoming one more source of it.
There is a difference between helping someone grow and demanding that they prove they can survive being crushed.
I wonder what would happen if we learned that difference.
What might our communities look like if encouragement did not make us suspicious?
What if we could watch someone rise without needing to remind them of every place they once fell?
What if we understood that celebrating another person’s light does not dim our own?
Perhaps more of us would reach adulthood without needing to rebuild the parts of ourselves that were dismantled at home.
Perhaps excellence would feel less lonely.
Perhaps a gifted child would not have to choose between belonging and becoming.
Perhaps the young person who seems strange would be allowed enough time to discover that strangeness is a gift before the world has found a name for it.
We often praise the person who grows through hardship.
We admire the flower breaking through concrete.
We photograph it.
We turn it into a symbol of resilience.
But we rarely ask why the flower had to fight concrete in the first place.
Strength born from suffering is still strength.
But suffering should not receive credit for everything a person became despite it.
Pain may teach us.
That does not mean pain was the only possible teacher.
The flower that survived beneath the foot might have grown taller without it.
It might have bloomed earlier.
It might have spent less of its life healing from injuries others insisted were lessons.
We may never know.
That uncertainty carries its own sorrow.
I cannot change every moment when I was cut down.
I cannot recover every piece of myself I learned to hide.
But I can decide what kind of person I will be when I stand near someone else who is beginning to grow.
I do not want to be the foot.
I do not want to wound them and then congratulate myself for making them stronger.
I want to learn how to tell the truth with care.
I want to recognize potential before it becomes achievement.
I want to encourage people while they are still uncertain, not only after the world has permitted me to believe in them.
I want to say:
I see something in you.
Keep going.
You do not have to shrink to make me comfortable.
Your gift does not threaten mine.
That is how a culture changes.
Not all at once.
Not through speeches or declarations.
Perhaps it begins with small acts of refusal.
Refusing to laugh when the joke is meant to reduce someone.
Refusing to mistake cruelty for honesty.
Refusing to pass down a wound merely because it was handed to us.
Perhaps it begins when we stop asking how much pressure a person can endure and start asking what they might become with the right care.
A flower does not need to be stepped on to learn how to grow.
It already knows to reach for the light.
Our responsibility is not to test how much damage it can survive.
It is to stop blocking the sun.
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If you’re looking for practical help, food support, or community resources, you can visit the Salt, Ink & Soul Resources Page.

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