Geoff suggested we go to dinner at a Vietnamese place called Pagolac in the Tenderloin. He took me on a particularly seedy walk to get there, but maybe that was part of the experience. Steven and I shared the specialty, 7 Flavors of Beef. Even though I’m not into raw meat, I thought the first course carpaccio was quite delicious. I pigged out on the next two courses, which required cooking thin slices of beef at the table (first in an onion broth, second on a cone-shaped grill). We rolled them into softened rice paper with lettuce, coriander, mint and assorted vegetables. I was full by the time the skewers and sausages showed up. But stomach space finally cleared and I gobbled down the last bowl of deep, savory beef porridge. (Why can I only account for six kinds of beef?) As we talked about advertising and newspapers, Geoff and Steven marveled at how the timbre of my voice cut through the background noise. I told them Bryan, ever the music engineer, likes to say that I have a lot of 3 kilohertz in my voice. That’s apparently the frequency that human ears are most sensitive to.