I'm far from a saint.
Clay Guida
Recitation: by Male by Female
Marlon was more of a formal zoo director type.
Jim Fowler
ZooMoreDirectorFormalType
If you learn the language of loss early, I think you seek out others who have experienced the same thing, who speak that same language of loss.
Anderson Cooper
SpeakThinkLanguageLearnLossYou
I did not have a very literary background. I came to poetry from the sciences and mathematics, and also through an interest in Japanese and Chinese poetry in translation.
Robert Morgan
MathematicsPoetryThroughInterest
People say, 'Why don't you just paint with paintbrushes?' I say that I feel more connected to my painting using my skin. It's very tribal in a way - savage!
Meredith Ostrom
PeoplePaintingFeelYouSkinSay
Let me continue to try to set the record straight: I never retired.
Trip Lee
MeTryNeverContinueStraightSet
Every moment of my life has a soundtrack, so I never know when some song is going to jump me by surprise and bring the memory alive.
Rob Sheffield
LifeMomentMemoryMeSongSurprise
I'm not much of a shoe person, but I love a pair by Bruno Magli that I've had for 10 years.
Ruth Rendell
LovePersonShoeYearsPairMuch
My work caused me to interview hundreds of women about their lives and their problems.
Judith Krantz
WorkWomenMeProblemsInterview
Usually when you're auditioning for something, you are taking whatever is coming at you and saying 'yes' because you have to to survive.
Jason Ralph
SurviveSayingYouWhateverComing
You grow up skinny in Canada; in working-class Montreal, you're definitely the underdog.
Jay Baruchel
UnderdogGrowYouCanadaGrow UpUp
Of course I was bullied and of course I was called names - my last name is Weir. That's very, very close to 'weird,' or 'queer' and any of those words. But I've never been anyone to cry over spilled milk or be upset because kids don't like me, or people don't like me... It makes my skin stronger and thicker. And why cry? Your mascara runs.
Johnny Weir
WordsPeopleMeNameWeirdStronger
A fellowship to Oxford acquainted me with the depths of English cooking. By the twenty-first century, London's best restaurants are as good as Paris's, but not in the 1950s.
Donald Hall
GoodBestCookingMeParisLondon
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