We’re fascinated by process. (Or, put in a less dorky manner, “how stuff gets done”.) We can watch documentaries on the Food Network about processed food creation until the cows are slaughtered, butchered, ground, flash frozen, shipped through the transportation system, thawed, and then come to our home. (We mentioned “dorky”, right? We’re, like, Dorky Park.)

(Hank’s getting ideas already…)

Therefore, we loved Ed Price’s “day in the life” essay on the Yankee Stadium clubhouse attendants in the NEWARK STAR-LEDGER this week. He leads us from laundry to locker layout through the meals and delivery trucks.

Tiny nuggets missed by the outsider (did you know the starting pitcher and closer don’t get their batting practice clothes cleaned on time so they aren’t interrupted in the clubhouse?) are gleaned by Price into one long (but fairly typical) day.

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