Mark Kinsler

4 days ago | lancastereaglegazette.com | Mark Kinsler

Mark KinslerSpecial to the Eagle-GazetteWe’ve just returned home from a trip to Pittsburgh, Natalie’s hometown and home to most of her known relatives. It was a family-only memorial assembly (a niece, age 66, passed away some months ago), and apparently, I am part of the family. Everyone was nice enough to me (Natalie says they were on their best behavior), but as the senior member of the Family, she perceived that nobody was particularly thrilled to see us.

1 week ago | lancastereaglegazette.com | Mark Kinsler

Mark KinslerSpecial to the Eagle-GazetteHere is the latest news from our cat-encumbered domicile:Poor Natalie. She has been elected president of her Educated Ladies’ Association. She has to lead her first meeting tomorrow morning, and I regret to report that she’s scared. Natalie? Scared? Of anything? Apparently so. She told me that she’s always nervous unto distraction whenever she has to teach the first session of any new course, and this is the same thing.

2 weeks ago | lancastereaglegazette.com | Mark Kinsler

Mark KinslerSpecial to the Eagle-GazetteI must be feeling better, for I’ve lately been able to accomplish physical tasks, like walking two blocks without collapsing. This has not been the case for the last four or five years, for it seems that I’ve been valiantly fighting a battle with long Covid (which sounds like a Massachusetts beach). Apparently, I haven’t lost just yet, for the physical M. Kinsler has gradually returned.

3 weeks ago | lancastereaglegazette.com | Mark Kinsler

Mark KinslerSpecial to the Eagle-GazetteEvery book I read has a cover that’s falling off. I like old books, and my shaggy collection has increased because we just came back from a trip to Charleston, West Virginia, where we spent most of our time burrowing through antique malls. Here are some book reports:"From Practical Cooking and Serving," by Janet McKenzie Hill, (1912), which I shouldn’t have looked at first because now I’m hungry, we learn to make turnip balls with poulette (chicken?) sauce.

1 month ago | lancastereaglegazette.com | Mark Kinsler

Mark KinslerSpecial to the Eagle-GazetteOur natural intelligence should be quite sufficient.It occurs to me that if we apply our creativity and a measure of subversive humor, we may find that the scary invasion of artificial intelligence into our lives and jobs may prove no more upsetting than the introduction of the pocket calculator.