Pete Wells:

GUY FIERI, have you eaten at your new restaurant in Times Square? Did it live up to your expectations?

When you saw the burger described as "Guy's Pat LaFrieda custom blend, all-natural Creekstone Farm Black Angus beef patty, LTOP (lettuce, tomato, onion + pickle), SMC (super-melty-cheese) and a slathering of Donkey Sauce on garlic-buttered brioche," did your mind touch the void for a minute?

When we hear the words Donkey Sauce, which part of the donkey are we supposed to think about?

Susan Orlean:

As far as I could tell, the donkey was alone; there was no one in front of him or beside him, no one behind. I wondered if he was lost, or had broken away from his handler, so I asked the porter, who looked at me with surprise. The donkey wasn't lost, the man said. He was probably done with work and on his way home.

A tip from Rory Stewart:

If you're taking your donkey to high altitudes, slice open its nostrils to allow greater oxygen flow.