From the glaze and the sprinkles to the last crumb on a subatomic level, behold the American donut.

With Sprinkles on Top

James Lileks is back at his accustomed place on one of the chrome stools in front of the boomerang pattern Formica counter in the diner on Old Highway 23, about thirteen and a half minutes from wherever you happen to be at the moment. Listen to <a href="https://ricochet.com/series/the-diner/" target="_blank" rel="noreferrer noopener">The Diner with James Lileks</a>, along with more than 40 other original podcasts, at <a href="https://ricochet.com/podcast/" target="_blank" rel="noreferrer noopener">Ricochet.com</a>. No paid subscription required.

Society & Culture

James Lileks is back at his accustomed place on one of the chrome stools in front of the boomerang pattern Formica counter in the diner on Old Highway 23, about thirteen and a half minutes from wherever you happen to be at the moment.Listen to The Diner with James Lileks, along with more than 40 other original podcasts, at Ricochet.com. No paid subscription required.

James Lileks is back at his accustomed place on one of the chrome stools in front of the boomerang pattern Formica counter in the diner on Old Highway 23, about thirteen and a half minutes from wherever you happen to be at the moment. Listen to <a href="https://ricochet.com/series/the-diner/" rel="noopener noreferrer">The Diner with James Lileks</a>,&nbsp;along with more than 40 other original podcasts, at <a href="https://ricochet.com/podcast/" rel="noopener noreferrer">Ricochet.com</a>. No paid subscription required.

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With Sprinkles on Top

With Sprinkles on Top