Waffle Street: The Confession and Rehabilitation of a Financier

Waffle Street: The Confession and Rehabilitation of a Financier by James Adams

By James Adams (Sourced Media Books)

In the wake of the worst financial turmoil since the Great Depression, millions of Americans have spent the past year asking how the economy actually works. Thankfully, the answers have finally arrived – in a most unconventional form.

After spending two years in the midst of the housing market hurricane, Jimmy Adams was laid off from a hedge fund in early 2009. Wearied by eight years in the bond market and disillusioned by the financial services profession, he decides to get an “honest job” for a change. Before he knows what hit him, Jimmy finds himself waiting on tables of barflies at his local Waffle House.

Many colorful characters soon emerge: man-hungry female patrons, a stonemason who carves his own teeth, and a man seeking refuge from the ghost in his apartment. Amidst the glorious chaos of the night shift, the 24-hour diner affords a bevy of comedic experiences as the author struggles to ingratiate himself with a motley crew of waiters and cooks. Unexpectedly, the restaurant also becomes a font of insight into financial markets and the human condition.

In a uniquely hilarious and thought-provoking narrative, Waffle Street unravels the enigmas of money, banking, economics, and grits once and for all. As they laugh heartily at the author’s expense, readers will develop a profound appreciation for the first principle of economics: there really is no such thing as a free lunch.

WAFFLE STREET. Money will never be the same.

Available at www.wafflestreet.com.

Author James Adams

About the Author

James Adams spent the first five years of his career as an investment analyst at Protective Life Insurance Co. and Jefferson-Pilot Financial. Subsequently, he was a vice president at a $30 Billion money management firm. Although he earned the Chartered Financial Analyst designation and an MBA, most of his financial knowledge has been gleaned from his recent foray into foodservice and the writings of forgotten 19th-century economists. He prefers his eggs over easy and his hashbrowns all the way.