Every weekend of the summer, I pitched a tent along the East River to sell pasta at the Smorgasburg.

The pasta I sell is organic, comes in over 70 flavor varieties. “Do you make the pasta?” is the question I get asked the most. “I don’t,” is the answer. It’s made near Rochester by a bearded man named Jon who makes the 6-hour drive to Brooklyn once a month to deliver a few hundred pounds of dowel-dried noodles.

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