The flavors of the Masters, from $1.50 pimento-cheeses to private-chef creations

AUGUSTA, Ga. — Because the tournament is built around ritual and tradition, Marty Smith always starts and ends his Masters the same way. Oatmeal and coffee when he arrives at Augusta National early each morning. A beer — two, to be precise — when the workweek is done. In between, he’s sprinting bet...

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