Bus stations

The middleaged Spanish barmen have the look of culinary opportunists, standing invitingly at a room-long bar where I am sending vibes to pastries, wishing they would leave their protective glass casing and come towards my belly... It is the bus station in Granada, which we visited at 4:30 AM when we arrived and to which we've returned at 7 after a rough sleep in the cold, headrest-less metal chairs. The barmen are the same, with the somewhat snappy dress that suggests professional and clean, but not intimidating; with the look in the eyes that says, "Please ask me a question, and let me answer it with a sandwich, beer, or pastry."

Crossing back and forth over the United States' Eastern Seaboard, I became well acquainted with Amtrak stations. I have noticed, whereas some stations are real gems (many great holdovers from older days, New York City's Penn and DC's Union Station being fine examples) most lack tremendously in the culinary department. In fairness, one can find a good steak or such during meal times on the train itself, but, if one is laid over in Jacksonville, one is relegated to chips and cookies from one vending machine, ice cream or soda from another, and – is it oddly? – hamburgers from another machine.

The irony is, with such a breadth of vending machines, Jacksonville is an upscale station compared to others.

Enough of this ragging on Amtrak. What this contrast really is to me is an interesting glance into cultural values. For the Spanish, it is important to have – if not healthy – fresh food, beer & wine, and espresso readily available while traveling. The barmen, who seem to have served for years, pass us everything on a ceramic plate, with real silverware, and one can watch the crema as it slides down the glass to finely settle on the espresso halfway down. We in the States don't demand such treatment, nor do we demand such a professional level of service from, for instance, the grills one may find in a Greyhound station. I wonder: if stations were supplied with fifteen-different-species-of-sweet-and-savory-(and chocolate!) pastries, would we even eat them? Are napolitanos too rich for our blood? Do we eat so fast that we don't have the time to fully experience an eclair? Or, hey, do we just not like sweet fillings and puff pastry because they are bad for our pastry, and we have a figure to watch?

Regardless, I think all of our lives could be enriched by more bocadillo cutters: machines like those which divide ham into cold cuts, they split a thick hoagie roll into a sandwich bun in the twinkling of an eye, the invisible blade almost completely halving the thing with a satisfying twang! twang!! twang!!! To me, the onomatopoeia could be better heard as awesome! awesome!! awesome!!!