  urlLink Powells.com Interviews - Calvin Trillin : "Trillin: It's sort of adventures in eating, based on wondering why the posolé I so love in New Mexico isn't available anywhere else, for example, and maybe going back to New Mexico. I'll go someplace to re-experience the food that's on what I call 'my register of frustration and deprivation,' things that I can't have at home. So there's a chapter on posolé in New Mexico and boudin from Louisiana, a type of pepper in Northern Spain, a lot of different things like that. " 
