My subject matter was a genuine sort of experience that came out of my life, particularly the American world in which I was privileged to be. . . . I would really think of the bakery counters, of the way the counter was lit, where the pies were placed, but I wanted just a piece of the experience. From when I worked in restaurants. . . [it was] always poetic to me.
Want to know the best thing about teaching? Seeing that moment when a kid discovers his or her gift. There's no feeling on earth like it.