The Washington Post, December 1st, 1994
Roger Penrose eyes a proffered bite of scrapple, more with interest than disgust. The chunk of fried pork scraps in cornmeal sits on the end of his fork for just a moment. Then he pops it into his mouth and appears to contemplate its many components. "It tastes like the kind of thing my wife would refuse to let me eat, totally bad for my health," Penrose says, pronouncing it not bad. There are two ways to interpret this moment during breakfast at Alexandria's Royal restaurant. On the one hand, it could just be that Penrose, as an Englishman, could be expected to eat anything. Or you could get ...
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