Authentic Food Quotes

As I began to love myself I found that anguish and emotional suffering are only warning signs that I was living against my own truth. Today, I know, this is “AUTHENTICITY”. As I began to love myself I understood how much it can offend somebody if I try to force my desires on this person, even though I knew the time was not right and the person was not ready for it, and even though this person was me. Today I call it “RESPECT”. As I began to love myself I stopped craving for a different life, and I could see that everything that surrounded me was inviting me to grow. Today I call it “MATURITY”. As I began to love myself I understood that at any circumstance, I am in the right place at the right time, and everything happens at the exactly right moment. So I could be calm. Today I call it “SELF-CONFIDENCE”. As I began to love myself I quit stealing my own time, and I stopped designing huge projects for the future. Today, I only do what brings me joy and happiness, things I love to do and that make my heart cheer, and I do them in my own way and in my own rhythm. Today I call it “SIMPLICITY”. As I began to love myself I freed myself of anything that is no good for my health – food, people, things, situations, and everything that drew me down and away from myself. At first I called this attitude a healthy egoism. Today I know it is “LOVE OF ONESELF”. As I began to love myself I quit trying to always be right, and ever since I was wrong less of the time. Today I discovered that is “MODESTY”. As I began to love myself I refused to go on living in the past and worrying about the future. Now, I only live for the moment, where everything is happening. Today I live each day, day by day, and I call it “FULFILLMENT”. As I began to love myself I recognized that my mind can disturb me and it can make me sick. But as I connected it to my heart, my mind became a valuable ally. Today I call this connection “WISDOM OF THE HEART”. We no longer need to fear arguments, confrontations or any kind of problems with ourselves or others. Even stars collide, and out of their crashing new worlds are born. Today I know “THAT IS LIFE”!

Not to know one's true identity is to be a mad, disensouled thing — a golem. And, indeed, this image, sick-eningly Orwellian, applies to the mass of human beings now living in the high-tech industrial democracies. Their authenticity lies in their ability to obey and follow mass style changes that are conveyed through the media. Immersed in junk food, trash media, and cryp-tofascist politics, they are condemned to toxic lives of low awareness. Sedated by the prescripted daily television fix, they are a living dead, lost to all but the act of consuming.

Some people think they can find satisfaction in good food, fine clothes, lively music, and sexual pleasure. However, when they have all these things, they are not satisfied. They realize happiness is not simply having their material needs met. Thus, society has set up a system of rewards that go beyond material goods. These include titles, social recognition, status, and political power, all wrapped up in a package called self-fulfillment. Attracted by these prizes and goaded on by social pressure, people spend their short lives tiring body and mind to chase after these goals. Perhaps this gives them the feeling that they have achieved something in their lives, but in reality they have sacrificed a lot in life. They can no longer see, hear, act, feel, or think from their hearts. Everything they do is dictated by whether it can get them social gains. In the end, they've spent their lives following other people's demands and never lived a life of their own. How different is this from the life of a slave or a prisoner?

Leave the dishes. Let the celery rot in the bottom drawer of the refrigerator and an earthen scum harden on the kitchen floor. Leave the black crumbs in the bottom of the toaster. Throw the cracked bowl out and don't patch the cup. Don't patch anything. Don't mend. Buy safety pins. Don't even sew on a button. Let the wind have its way, then the earth that invades as dust and then the dead foaming up in gray rolls underneath the couch. Talk to them. Tell them they are welcome. Don't keep all the pieces of the puzzles or the doll's tiny shoes in pairs, don't worry who uses whose toothbrush or if anything matches, at all. Except one word to another. Or a thought. Pursue the authentic-decide first what is authentic, then go after it with all your heart. Your heart, that place you don't even think of cleaning out. That closet stuffed with savage mementos. Don't sort the paper clips from screws from saved baby teeth or worry if we're all eating cereal for dinner again. Don't answer the telephone, ever, or weep over anything at all that breaks. Pink molds will grow within those sealed cartons in the refrigerator. Accept new forms of life and talk to the dead who drift in though the screened windows, who collect patiently on the tops of food jars and books. Recycle the mail, don't read it, don't read anything except what destroys the insulation between yourself and your experience or what pulls down or what strikes at or what shatters this ruse you call necessity.

This is why the shaman is the remote ancestor of the poet and artist. Our need to feel part of the world seems to demand that we express ourselves through creative activity. The ultimate wellsprings of this creativity are hidden in the mystery of language. Shamanic ecstasy is an act of surrender that authenticates both the individual self and that which is surrendered to, the mystery of being. Because our maps of reality are determined by our present circumstances, we tend to lose awareness of the larger patterns of time and space. Only by gaining access to the Transcendent Other can those patterns of time and space and our role in them be glimpsed.

A child's reading is guided by pleasure, but his pleasure is undifferentiated; he cannot distinguish, for example, between aesthetic pleasure and the pleasures of learning or daydreaming. In adolescence we realize that there are different kinds of pleasure, some of which cannot be enjoyed simultaneously, but we need help from others in defining them. Whether it be a matter of taste in food or taste in literature, the adolescent looks for a mentor in whose authority he can believe. He eats or reads what his mentor recommends and, inevitably, there are occasions when he has to deceive himself a little; he has to pretend that he enjoys olives or War and Peace a little more than he actually does. Between the ages of twenty and forty we are engaged in the process of discovering who we are, which involves learning the difference between accidental limitations which it is our duty to outgrow and the necessary limitations of our nature beyond which we cannot trespass with impunity. Few of us can learn this without making mistakes, without trying to become a little more of a universal man than we are permitted to be. It is during this period that a writer can most easily be led astray by another writer or by some ideology. When someone between twenty and forty says, apropos of a work of art, 'I know what I like,'he is really saying 'I have no taste of my own but accept the taste of my cultural milieu', because, between twenty and forty, the surest sign that a man has a genuine taste of his own is that he is uncertain of it. After forty, if we have not lost our authentic selves altogether, pleasure can again become what it was when we were children, the proper guide to what we should read.

Whatever replaces the fast food industry should be regional, diverse, authentic, unpredictable, sustainable, profitable--and humble. It should know its limits.

Well, I'm glad you're so amused," I said, running my fingers across the railing. Maxon hopped up to sit on the railing, looking very relaxed. "You're always amusing. Get used to it." Hmm. He was almost being funny. "So...about what you said...," he started tentatively. "Which part? The part about me calling you names or fighting with my mom or saying food was my motivation?" I rolled my eyes. He laughed once. "The part about me being good..." "Oh. What about it?" Those few sentences suddenly seemed more embarrassing than anything else I'd said. I ducked my head down and twisted a piece of my dress. "I appreciate you making things look authentic, but you didn't need to go that far." My head snapped up. How could he think that? "Maxon, that wasn't for the sake of the show. If you had asked me a month ago what my honest opinion of you was, it would have been very different. But now I know you, and I know the truth, and you are everything I said you were. And more." He was quiet, but there was a small smile on his face. "Thank you," he finally said. "Anytime." Maxon cleared his throat. "He'll be lucky, too." He got down from his makeshift seat and walked to my side of the balcony. "Huh?" "Your boyfriend. When he comes to his senses and begs you to take him back," Maxon said matter-of-factly. I had to laugh. No such thing would happen in y world. "he's not my boyfriend anymore. And he made it pretty clear he was gone with me." Even I could hear the tiny bit of hope in my voice. "Not possible. He'll have seen you on TV by now and fallen for you all over again. Though, in my opinion, you're still much too good for the dog." Maxon spoke almost as if he was bored, like he'd seen this happen a million times. "Speaking of which!" he said a bit louder. "If you don't want me to be in love with you, you're going to have to stop looking so lovely. First thing tomorrow I'm having your maids sew some potato sacks together for you." I hit his arm. "Shut up, Maxon." "I'm not kidding. You're too beautiful for your own good. Once you leave, we'll have to send some of the guards with you. You'll never survive on your own, poor thing." He said all this with mock pity. "I can't help it." I sighed. "One can never help being born into perfection." I fanned my face as if being so pretty was exhausting. "No, I don't suppose you can help it.

The fact is, many people do not know how treat themselves and are experts at putting themselves down. In fact, if most of us were in a relationship with ourselves, we would break up with us, given how badly we treat ourselves.

Single life shouldn't be a diet of junk food, aiming only to please one's lower appetites. It should be a time of preparation, the veggies that earn our dessert.

God wills our liberation, our exodus from Egypt. God wills our reconciliation, our return from exile. God wills our enlightenment, our seeing. God wills our forgiveness, our release from sin and guilt. God wills that we see ourselves as God’s beloved. God wills our resurrection, our passage from death to life. God wills for us food and drink that satisfy our hunger and thirst. God wills, comprehensively, our well-being—not just my well-being as an individual but the well-being of all of us and of the whole of creation. In short, God wills our salvation, our healing, here on earth. The Christian life is about participating in the salvation of God.

Our post-Christian neighbors need to hear and see and taste and feel authentic Christianity, hospitality spreading from every Christian home that includes neighbors in prayer, food, friendship, childcare, dog walking, and all the daily matters upon which friendships are built.

Right-wing women have surveyed the world: they find it a dangerous place. They see that work subjects them to more danger from more men; it increases the risk of sexual exploitation. They see that creativity and originality in their kind are ridiculed; they see women thrown out of the circle of male civilization for having ideas, plans, visions, ambitions. They see that traditional marriage means selling to one man, not hundreds: the better deal. They see that the streets are cold, and that the women on them are tired, sick, and bruised. They see that the money they can earn will not make them independent of men and that they will still have to play the sex games of their kind: at home and at work too. They see no way to make their bodies authentically their own and to survive in the world of men. They know too that the Left has nothing better to offer: leftist men also want wives and whores; leftist men value whores too much and wives too little. Right-wing women are not wrong. They fear that the Left, in stressing impersonal sex and promiscuity as values, will make them more vulnerable to male sexual aggression, and that they will be despised for not liking it. They are not wrong. Right-wing women see that within the system in which they live they cannot make their bodies their own, but they can agree to privatized male ownership: keep it one-on-one, as it were. They know that they are valued for their sex— their sex organs and their reproductive capacity—and so they try to up their value: through cooperation, manipulation, conformity; through displays of affection or attempts at friendship; through submission and obedience; and especially through the use of euphemism—“femininity, ” “total woman, ” “good, ” “maternal instinct, ” “motherly love. ” Their desperation is quiet; they hide their bruises of body and heart; they dress carefully and have good manners; they suffer, they love God, they follow the rules. They see that intelligence displayed in a woman is a flaw, that intelligence realized in a woman is a crime. They see the world they live in and they are not wrong. They use sex and babies to stay valuable because they need a home, food, clothing. They use the traditional intelligence of the female—animal, not human: they do what they have to to survive.

Fear is the most powerful adhesive we have. Fear unites, because if two people are afraid, then even as the authentic ties that may have once bound them disappear, the fear ties are as sticky as a spider's web.

It's a misery peculiar to would-be writers. Your theme is good, as are your sentences. Your characters are so ruddy with life they practically need birth certificates. The plot you've mapped out for them is grand, simple and gripping. You've done your research, gathering the facts; historical, social, climatic culinary, that will give your story its feel of authenticity. The dialogue zips along, crackling with tension. The descriptions burst with color, contrast and telling detail. Really, your story can only be great. But it all adds up to nothing. In spite the obvious, shining promise of it, there comes a moment when you realize that the whisper that has been pestering you all along from the back of your mind is speaking the flat, awful truth: IT WON'T WORK. An element is missing, that spark that brings to life in a real story, regardless of whether the history or the food is right. Your story is emotionally dead, that's the crux of it. The discovery is something soul-destroying, I tell you. It leaves you with an aching hunger.

She was an uptight elitist bitch who considered fast food unworthy of being fed to dogs, but when she did something she did it wholeheartedly, with perverse gusto, as if to show she was so far beyond irony she’d circled back to authenticity.

When we first come here in 1973, two men came to restaurant and say, ‘Go back to China and take your filthy, foreign food with you.’ I say, ‘You are angry. Anger comes from stomach. Sit. I bring you soup. For free. It will make you feel better.’ They ate my wonton soup. Recipe from my grandmother. They have been customers of restaurant for forty years. Meet force with softness. Recipe for life. Now you understand.” And, strangely, he did.

Whilst the Earth Mother finds immense comfort, safety and satisfaction in marriage, domesticity, growing food and children, and enjoys order around her, the Creative Rainbow Mother regularly feels the need to fly free. And if she can’t . . . well, the flip side of her is the Crazy Woman: depressed, unable to touch her power, tied, numb, self-medicating, addicted. Crazy Woman breaks out if we try to spend all our time out in the world, or serving others.’ The

I want to be present and really in my body, grounded and open minded and open hearted, no matter what the conflict or the crisis is. And if I am numbing myself with food and with alcohol, I can't then know that my emotional response is going to be authentic, is going to be in truth. My guess is that it is going to be reactive.

Go places, everywhere you can See the world— Bring a journal, a camera Try new foods Meet new people, make new friends Different cultures Bring you to your authentic self.

the only things I needed for spiritual redemption were sand and water, authentic Mexican food, and buckets of margaritas.

Authentic Christianity and the world are by definition at odds. For most Americans, Christianity has been watered down and rendered innocuous, like so much fast food. It has become easy, upbeat, convenient, and compatible. It does not require self-sacrifice, discipline, humility, and otherworldly outlook, a zeal for souls, a fear as well as love of God. There is little guilt and no punishment, and the payoff in heaven is virtually certain.

What is cooking if not an art form? From the mandala of fresh whole foods and spices carefully selected for each dish to the mindful manner in which it is prepared, presented, and enjoyed, every meal is a unique manifestation of your authentic voice.

But I took a deep breath, and she sat there listening to me across my dirty coffee table, and we talked about community and family and authenticity. It’s easy to talk about it, and really, really hard sometimes to practice it. This is why the door stays closed for so many of us, literally and figuratively. One friend promises she’ll start having people over when they finally have money to remodel. Another says she’d be too nervous that people wouldn’t eat the food she made, so she never makes the invitation. But it isn’t about perfection, and it isn’t about performance. You’ll miss the richest moments in life—the sacred moments when we feel God’s grace and presence through the actual faces and hands of the people we love—if you’re too scared or too ashamed to open the door. I know it’s scary, but throw open the door anyway, even though someone might see you in your terribly ugly half-zip.

Would Jesus overindulge on garbage food while climbing out of a debt hole from buying things He couldn’t afford to keep up with neighbors He couldn’t impress? In so many ways I am the opposite of Jesus’ lifestyle. This keeps me up at night. I can’t have authentic communion with Him while mired in the trappings He begged me to avoid.

Not to know one’s true identity is to be a mad, disensouled thing—a golem. And, indeed, this image, sickeningly Orwellian, applies to the mass of human beings now living in the high-tech industrial democracies. Their authenticity lies in their ability to obey and follow mass style changes that are conveyed through the media. Immersed in junk food, trash media, and cryptofascist politics, they are condemned to toxic lives of low awareness. Sedated by the prescripted daily television fix, they are a living dead, lost to all but the act of consuming.

The inevitable result of any search for authenticity is that you always end up with something completely modern in intent, since the purpose of the performance lies in the present, not the past.

We realized that everything can be Korean or Mexican or Japanese or Italian, and that American food can be anything. Nothing we cooked was authentic. It was neither here nor there, which made it ours.

What he was referring to is the fact that there are two worlds: the true glory of Sophia and the false world of the Demiurge. The false world of the Demiurge seems the same as the world of Sophia, except that it is, to use a metaphor, colorless. The world of the Demiurge is the world as it seems to people obsessed with material possessions, attracted by the desire to control the realm of the Goddess Sophia, people who prefer the artificial to the authentic, people in the clutches of delusional poisonous drugs, people with addictions to other people and alcohol, as well as food, spending, pornography, gambling, angry people who are fixated with politics and financial issues; people who are full of illusory worries about possible future events rather than living in the authentic present now, people who see the world through the eyes of the media and people who are completely isolated from themselves emotionally. These people never 'see' and never 'hear' the real world around and within them. They live in the false duplicate reality of the Earth manufactured by Yaldabaoth. This facsimile is an illusory world.

I can’t fathom the transformation of a basket of food to accommodate a multitude (heck, I’m not even sure how our toaster works), but I can see the boundless compassion of the open table and endeavor to re-create that on whatever spot I stand at any given moment and with the people in my midst. Jesus feeds people. That’s what he does. And as striking as what he does is, equally revelatory is what he doesn’t do here. There’s no altar call, no spiritual gifts assessment, no membership class, no moral screening, no litmus test to verify everyone’s theology and to identify those worthy enough to earn a seat at the table. Their hunger and Jesus’ love for them alone, nothing else, make them worthy. This is a serious gut check for us.

Hamilton was keen to shoot authentic local colour to give the film an American flavour, especially specific details that could not be faked in Europe. The later part of the film was set in Kentucky, but Hamilton found plenty to shoot in Florida. He was particularly proud of one shot of a certain food shop, ‘This was too good an opportunity to miss. God is smiling on me. Of course, it’s years later that Kentucky Fried Chicken is everywhere!

But whenever someone starts talking about authenticity and cultural appropriation, my mind begins to wander. I ask myself, What if my ancestors had traded places and pantries with yours? What would modern Korean food look like if a generation of Changs and Kims and Parks had arrived in Mexico five hundred years ago? What would Mexican food look like? I imagine both cuisines would be even more delicious, and I bet they’d still be wrapping meat and vegetables in tortillas and leaves. We humans are more alike in our tastes than we think.

Future historians, I hope, will consider the American fast food industry a relic of the twentieth century — a set of attitudes, systems, and beliefs that emerged from postwar southern California, that embodied its limitless faith in technology, that quickly spread across the globe, flourished briefly, and then receded, once its true costs became clear and its thinking became obsolete. We cannot ignore the meaning of mad cow. It is one more warning about unintended consequences, about human arrogance and the blind worship of science.The same mindset that would add 4-methylacetophenone and solvent to your milkshake would also feed pigs to cows. Whatever replaces the fast food industry should be regional, diverse, authentic, unpredictable, sustainable, profitable — and humble. It should know its limits. People can be fed without being fattened or deceived.This new century may bring an impatience with conformity, a refusal to be kept in the dark, less greed, more compassion, less speed, more common sense, a sense of humor about brand essences and loyalties, a view of food as more than just fuel.Things don’t have to be the way they are. Despite all evidence to the contrary, I remain optimistic.

Stepfather—January 6, 1980 In addition to imitation mayonnaise, fake fur, sugar substitutes and plastic that wears like iron, the nuclear family has added another synthetic to its life: step-people. There are stepmothers, stepfathers, stepsons and stepdaughters. The reception they get is varied. Some are looked upon as relief pitchers who are brought in late but are optimistic enough to try to win the game. Some are regarded as double agents, who in the end will pay for their crimes. There are few generalizations you can make about step-people, except they’re all locked into an awkward family unit none of them are too crazy about. I know. I’ve been there. Perhaps you’ve heard of me. I became a hyphenated child a few years after my “real” father died. I was the only stepchild in North America to have a stepfather who had the gall to make me go to bed when I was sleepy, do homework before I went to school, and who yelled at me for wearing bedroom slippers in the snow. My real father wouldn’t have said that. My stepfather punished me for sassing my mother, wouldn’t allow me to waste food and wouldn’t let me spend money I didn’t have. My real father wouldn’t have done that. My stepfather remained silent when I slammed doors in his face, patient when I insisted my mother take “my side” and emotionless when I informed him he had no rights. My real father wouldn’t have taken that. My stepfather paid for my needs and my whims, was there through all my pain of growing up...and checked himself out of the VA hospital to give me away at my wedding. My real father...was there all the time, and I didn’t know it. What is a “real” mother, father, son or daughter? “Real” translates to something authentic, genuine, permanent. Something that exists. It has nothing to do with labor pains, history, memories or beginnings. All love begins with one day and builds. “Step” in the dictionary translates to “a short distance.” It’s shorter than you think.

In a timorous voice, he said he could see clearly now, could see the future. The future is more exponentially exploding rents. The future is more condo buildings, more luxury housing bought by shell companies of the global wealthy elite. The future is more Whole Foods, aisles of refrigerated cut fruit packaged in plastic containers. The future is more Urban Outfitters, more Sephoras, more Chipotles. The future just wants more consumers. The future is more newly arrived college grads and tourists in some fruitless search for authenticity. The future is more overpriced Pabsts at dive-bar simulacrums. Something something Rousseau something. Manhattan is sinking.

Right up until he looked around at a Bon Iver concert and saw a thousand copies of himself, and realised that he belonged to a group, a group of people who more than any other—at least in theory—hate everything about belonging to a group. He was a hipster. As a hipster he hated hipsters, and especially male hipsters. There was something insubstantial, unmanly, about that dreamy, idealistic striving for the natural, the original, the authentic; about a hipster trying to look like a lumberjack who lived in a log cabin and grew and shot his own food, but who was still an overprotected little boy who thought modern life, quite rightly, had stripped away all his masculinity, leaving him with a feeling of being helpless

I go to one of my favorite Instagram profiles, the.korean.vegan, and I watch her last video, in which she makes peach-topped tteok. The Korean vegan, Joanne, cooks while talking about various things in her life. As she splits open a peach, she explains why she gave up meat. As she adds lemon juice, brown sugar, nutmeg, a pinch of salt, cinnamon, almond extract, maple syrup, then vegan butter and vegan milk and sifted almond and rice flour, she talks about how she worried about whitewashing her diet, about denying herself a fundamental part of her culture, and then about how others don't see her as authentically Korean since she is a vegan. I watch other videos by Joanne, soothed by her voice into feeling human myself, and into craving the experiences of love she talks of and the food she cooks as she does. I go to another profile, and watch a person's hands delicately handle little knots of shirataki noodles and wash them in cold water, before placing them in a clear oden soup that is already filled with stock-boiled eggs, daikon, and pure white triangles of hanpen. Next, they place a cube of rice cake in a little deep-fried tofu pouch, and seal the pouch with a toothpick so it looks like a tiny drawstring bag; they place the bag in with the other ingredients. "Every winter my mum made this dish for me," a voice says over the video, "just like how every winter my grandma made it for my mum when she was a child." The person in the video is half Japanese like me, and her name is Mei; she appears on the screen, rosy cheeked, chopsticks in her hand, and sits down with her dish and eats it, facing the camera. Food means so much in Japan. Soya beans thrown out of temples in February to tempt out demons before the coming of spring bring the eater prosperity and luck; sushi rolls eaten facing a specific direction decided each year bring luck and fortune to the eater; soba noodles consumed at New Year help time progress, connecting one year to the next; when the noodles snap, the eater can move on from bad events from the last year. In China too, long noodles consumed at New Year grant the eater a long life. In Korea, when rice-cake soup is eaten at New Year, every Korean ages a year, together, in unison. All these things feel crucial to East Asian identity, no matter which country you are from.

The future is more exponentially exploding rents. The future is more condo buildings, more luxury housing bought by shell companies of the global wealthy elite. The future is more Whole Foods, aisles of refrigerated cut fruit packaged in plastic containers. The future is more Urban Outfitters, more Sephoras, more Chipotles. The future just wants more consumers. The future is more newly arrived college grads and tourists in some fruitless search for authenticity..It is an impossible place to live. My salary was enough to keep my head above water month to month. Given my rent and lack of financial savvy, I had very little in savings, let alone retirement funds. There was very little keeping me here. I didn't own property. I didn't have a family. I'd be priced out of every borough in another decade.

Sensuality is for you, not about you. It’s for you in a sense that you are allowed to indulge all of your senses and taste the goodness of this world and beyond. It’s also for you in a sense that you’re allowed to curate and express yourself in an authentic way (i.e. in the way you dress, communicate, live, love, play, etc.). However, sensuality is not ABOUT you, it’s about those to whom you were brought here to touch and inspire. It’s about the joy and pleasure you’re here to bring. You didn’t come here for yourself nor empty-handed, but you came here bearing special gifts. You were brought here to be a vessel of sensual innovation and a conveyor of heaven’s most deepest pleasures. Your passion is an indication of the sensual gift(s) you were endowed with before you made your grand entry into this world. Your divine mandate now is to exploit every sensual gift you have to the fullest whether it’s music, photography, boudoir or fashion modeling, etc. If you have a love for fashion, always dress impeccably well like my friend Kefilwe Mabote. If you have a love for good food and wine, create culinary experiences the world has never seen before like chef Heston Blumenthal whom I consider as one of the most eminent sensual innovators in the culinary field. Chef Heston has crafted the most sensually innovative culinary experience where each sense has been considered with unparalleled rigour. He believes that eating is a truly multi-sensory experience. This approach has not only led to innovative dishes like the famous bacon and egg ice cream, but also to playing sounds to diners through headphones, and dispersing evocative aromas with dry ice. Chef Heston is indeed a vessel of sensual innovation and a conveyor of heaven’s most deepest pleasures in his own right and field. So, what sensual gift(s) are you here to use? It doesn’t have to be a big thing. For instance, you may be a great home maker. That may be an area where you’re endowed with the most sensual innovative abilities than any other area in your life. You need to occupy and shine your light in that space, no matter how small it seems.

We were all, I thought, counting on the probability that, simply by living in a big North American city, we would be greeted as warriors on our arrival back home by those who knew us and those who didn’t alike. Greeted as champions. I was a champ for giving up the perks of living with family, among friends whose families had known mine for generations, among people familiar to me from primary school days. I lived now without the deep comfort of neighbours who cooked more food than they needed for themselves so that they could parcel it up and bring you some. I had left behind strangers who, passing on the street, bid each other good day, and people who put off their own chores to lend you a hand. I had given up all of this in the hope that I would no longer have to live a lie, that I could, at last, come into my authentic self. So on this particular occasion I had dressed as I always did, to announce my individuality and assert that I had indeed found authenticity. No one here needed to know the truth or to question whether such authenticity was achievable.

Now this is prairie food. I’ve actually eaten biscuits and gravy from an authentic chuck wagon. I’d eat biscuits and gravy anytime, anywhere. Though if I did eat biscuits and gravy as often as I’d like, my rear end would be as wide as the prairie itself. I’ve included a recipe for from-scratch biscuits here, but true confession: I love the recipe from the Bisquick box. Serve this with fried eggs, if you like. Serves 8 to 10 in a normal home, but 4 to 6 with my dudes 12 ounces (340 g) hot bulk sausage 12 ounces (340 g) mild bulk sausage ¼ cup (30 g) all-purpose flour 2 quarts (2 L) milk Salt and freshly ground black pepper Stovetop Biscuits (recipe opposite) • Put both kinds of sausage in a large pot and cook over medium heat until browned and cooked through, 8 to 10 minutes. Drain the fat, and then add the flour to the sausage. Raise the heat to medium-high and cook until the sausage is well coated with the flour. Add the milk and cook, stirring, for 20 to 25 minutes, or until it reaches the desired thickness. • Season with salt and pepper to taste. Serve over the biscuits.

Despite the raised voices and the wild gesticulations, nobody here is wrong. The beauty of ragù is that it's an idea as much as it is a recipe, a slow-simmered distillation of what means and circumstances have gifted you: If Zia Peppe's ragù is made with nothing but pork scraps, that's because her neighbor raises pigs. When Maria cooks her vegetables in a mix of oil and butter, it's because her family comes from a long line of dairy farmers. When Nonna Anna slips a few laurel leaves into the pot, she plucks them from the tree outside her back door. There is no need for a decree from the Chamber of Commerce to tell these women what qualifies as the authentic ragù; what's authentic is whatever is simmering under the lid. Eventually the women agree to disagree and the rolling boil of the debate calms to a gentle simmer. Alessandro opens a few bottles of pignoletto he's brought to make the peace. We drink and take photos and make small talk about tangential ragù issues such as the proper age of Parmesan and the troubled state of the prosciutto industry in the region. On my way out, Anna no. 1 grabs me by the arm. She pulls me close and looks up into my eyes with an earnestness that drowns out the rest of the chatter in the room. "Forget about these arguments. Forget about the small details. Just remember that the most important ingredient for making ragù, the one thing you can never forget, is love." Lisetta overhears from across the room and quickly adds, "And pancetta!

When we were first born, Spirit was our predominate guide, but as we ‘matured,’ our society quickly cured us of that. I learned later in my studies that any negative moaning I have about my life is only an affirmation of weakness and makes all those around me not want to be there. Life is nothing more than a dance with God; we just need to follow His lead and quit stepping on His toes. We must be able to release the things we hold dearest in order to truly have. I believe you must know the feeling of hunger before you can truly taste and enjoy food, you can only recognize authenticity by experiencing fraud, and you can only experience true love after enduring heartache. Your level of awareness will increase as you experience the rawness of life on your path to becoming more. God never gives you more than you can handle. He is perfect in His teaching. Know that what comes around goes around, and what you’re unable to forgive and let go will stay around. We need to control what we think, what we say, and how we feel. It’s our thoughts that produce our words, and our words lead to our actions. Our actions over time become habits, which form our character. Our character is what unfolds into our reality. Life is not about a future someone, it’s about ‘becoming’ someone and enjoying every step along the way. There’s no need to wait—significance is available right now. If you had to carry your mental seeds of desired reality around with you, growing to an additional nine pounds concentrated in your belly for nine months, and actually give birth to them, they too would become pretty obvious. The problem with most is they don’t care enough to endure the process, so they wind up aborting their dreams before they have a chance to be born. As you begin to do things to close the gap toward your ideal, you will find that life speeds up. Things quicken, and the closer you get to your goal, the faster it comes for you. The ultimate goal is to condition your body and mind so you can manifest ideals instantly—to think like God thinks. Yearning destroys your ability to have. It’s the carrot dangling just beyond your nose that you will never taste. When you’re obsessed with something you become out of balance and this imbalance creates a barrier between you and what you want. You become too emotionally attached to accept it. We must know the price of our obsessions and refuse to pay it. If Spirit cannot overcome ego and move away from the ways of the world, we will be destined to repeat it. We will die only to perpetuate death. In the beginning of my spiritual quest, I felt left out, alone, and cold. Wandering around in the darkness of my human nature, I came upon a door, and on the door was the word heaven. I knocked on the door but no one answered. I returned back every day, hoping to get someone to hear me and let me in. I became increasingly frustrated, finding myself angrily pounding on the door, but it wouldn’t open. Exhausted, I finally fell to my knees at the foot of the door and prayed, “Please, God, let me in!” The door immediately cracked open. I realized I had been knocking from the inside.

We still talk a lot about ‘authentic’ cultures, but if by ‘authentic’ we mean something that developed independently, and that consists of ancient local traditions free of external influences, then there are no authentic cultures left on earth. Over the last few centuries, all cultures were changed almost beyond recognition by a flood of global influences. One of the most interesting examples of this globalisation is ‘ethnic’ cuisine. In an Italian restaurant we expect to find spaghetti in tomato sauce; in Polish and Irish restaurants lots of potatoes; in an Argentinian restaurant we can choose between dozens of kinds of beefsteaks; in an Indian restaurant hot chillies are incorporated into just about everything; and the highlight at any Swiss café is thick hot chocolate under an alp of whipped cream. But none of these foods is native to those nations. Tomatoes, chilli peppers and cocoa are all Mexican in origin; they reached Europe and Asia only after the Spaniards conquered Mexico. Julius Caesar and Dante Alighieri never twirled tomato-drenched spaghetti on their forks (even forks hadn’t been invented yet), William Tell never tasted chocolate, and Buddha never spiced up his food with chilli. Potatoes reached Poland and Ireland no more than 400 years ago. The only steak you could obtain in Argentina in 1492 was from a llama. Hollywood films have perpetuated an image of the Plains Indians as brave horsemen, courageously charging the wagons of European pioneers to protect the customs of their ancestors. However, these Native American horsemen were not the defenders of some ancient, authentic culture. Instead, they were the product of a major military and political revolution that swept the plains of western North America in the seventeenth and eighteenth centuries, a consequence of the arrival of European horses. In 1492 there were no horses in America. The culture of the nineteenth-century Sioux and Apache has many appealing features, but it was a modern culture – a result of global forces – much more than ‘authentic’.

It’s more an affliction than the expression of any high-minded ideals. I watch Mark Bittman enjoy a perfectly and authentically prepared Spanish paella on TV, after which he demonstrates how his viewers can do it at home—in an aluminum saucepot—and I want to shove my head through the glass of my TV screen and take a giant bite out of his skull, scoop the soft, slurry-like material inside into my paw, and then throw it right back into his smug, fireplug face. The notion that anyone would believe Catherine Zeta-Jones as an obsessively perfectionist chef (particularly given the ridiculously clumsy, 1980s-looking food) in the wretched film No Reservations made me want to vomit blood, hunt down the producers, and kick them slowly to death. (Worse was the fact that the damn thing was a remake of the unusually excellent German chef flick Mostly Martha.) On Hell’s Kitchen, when Gordon Ramsay pretends that the criminally inept, desperately unhealthy gland case in front of him could ever stand a chance in hell of surviving even three minutes as “executive chef of the new Gordon Ramsay restaurant” (the putative grand prize for the finalist), I’m inexplicably actually angry on Gordon’s behalf. And he’s the one making a quarter-million dollars an episode—very contentedly, too, from all reports. The eye-searing “Kwanzaa Cake” clip on YouTube, of Sandra Lee doing things with store-bought angel food cake, canned frosting, and corn nuts, instead of being simply the unintentionally hilarious viral video it should be, makes me mad for all humanity. I. Just. Can’t. Help it. I wish, really, that I was so far up my own ass that I could somehow believe myself to be some kind of standard-bearer for good eating—or ombudsman, or even the deliverer of thoughtful critique. But that wouldn’t be true, would it? I’m just a cranky old fuck with what, I guess, could charitably be called “issues.” And I’m still angry. But eat the fucking fish on Monday already. Okay? I wrote those immortal words about not going for the Monday fish, the ones that’ll haunt me long after I’m crumbs in a can, knowing nothing other than New York City. And times, to be fair, have changed. Okay, I still would advise against the fish special at T.G.I. McSweenigan’s, “A Place for Beer,” on a Monday. Fresh fish, I’d guess, is probably not the main thrust of their business. But things are different now for chefs and cooks. The odds are better than ever that the guy slinging fish and chips back there in the kitchen actually gives a shit about what he’s doing. And even if he doesn’t, these days he has to figure that you might actually know the difference. Back when I wrote the book that changed my life, I was angriest—like a lot of chefs and cooks of my middling abilities—at my customers. They’ve changed. I’ve changed. About them, I’m not angry anymore.

always close my books with my 10 Commandments for Looking Young and Feeling Great. 1. Thou shalt love thyself. Self-love is essential to survival. There is no successful, authentic relationship with others without self-love. We cannot water the land from a dry well. Self-love is not selfish or self-indulgent. We have to take care of our needs first so we can give to others from abundance. 2. Thou shalt take responsibility for thine own health and well-being. If you want to be healthy, have more energy, and feel great, you must take the time to learn what is involved and apply it to your own life. You have to watch what goes into your mouth, how much exercise and physical activity you get, and what thoughts you’re thinking throughout the day. 3. Thou shalt sleep. Sleep and rest is the body’s way of recharging the system. Sleep is the easiest yet most underrated activity for healing the body. Lack of sleep definitely saps your glow and instantly ages you, giving you puffy red eyes with dark circles under them. 4.Thou shalt detoxify and cleanse the body. Detoxifying the body means ridding the body of wastes and toxins so that you can speed up weight loss and restore great health. Releasing toxins releases weight. 5. Thou shalt remember that a healthy body is a sexy body. Real women’s bodies look beautiful! A healthy body is a beautiful body. It’s about getting healthy and having style and confidence and wearing clothes that match your body type. 6. Thou shalt eat healthy, natural, whole foods. Healthy eating can turn back the hands of time and return the body to a more youthful state. When you eat natural foods, you simply look and feel better. You keep the body clean at the cellular level and look radiant despite your age. Eating healthy should be part of your “beauty regimen.” 7. Thou shalt embrace healthy aging. The goal is not to stop the aging process but to embrace it. Healthy aging is staying healthy as you age, which is looking and feeling great despite your age. 8. Thou shalt commit to a lifestyle change. Losing weight permanently requires a commitment to changes . . . in your thinking, your lifestyle, your mind-set. It requires gaining knowledge and making permanent changes in your life for the better! 9. Thou shalt embrace the journey. This is a journey that will change your life; it’s not a diet but a lifestyle! Be kind and supportive to yourself. Learn to applaud yourself for the smallest accomplishment. And when you slip up sometimes, know that it is okay; it is called being human. 10. Thou shalt live, love, and laugh. Laughter is still good for the soul. Live your life with passion! Never give up on your dreams! And most important . . . love! Remember that love never fails! Now that you have experienced the power of healthy living, be sure to share your success story with others and help them to reclaim their health and vitality.

Most of her recipes came from her father, but Noor learned how to make the luscious potato cake from Nelson's mother. The recipe her mother-in-law had whispered into Noor's ear was the authentic one used by Nelson's great-grandmother. In its own unpresumptuous way, the Spanish Tortilla is an honest love omelet, and every bite must be suffused with fragrant olive oil- in this case, too much of a good thing is not a sin. Even when Noor was an amateur and the potatoes were sometimes raw, Nelson would say, "Oh my God! That was the best tortilla of my whole life!" Which of course wasn't true, but he was acknowledging the effort of peeling and slicing immense quantities of potatoes. What she loved most about Spanish food was its lusty simplicity, so unlike the gastronomical somersaults of French cuisine or the complexity of the Persian food she grew up with. When she was little she could eat pyramids of saffron rice and rich meat stews, but she now associated the colors and perfumes of her husband's native cuisine with their courtship, with paddleboats and honeymoons and champagne in silver buckets, with flamenco and candlelight and little fried sardines with sea salt by the water. Her postcards were menus, smudged and wine-stained, saved from their meals, addressed to herself and read carefully like romance manuals.

For a movement that has organized itself around a series of gurus and their philosophies and rules, that part might not be so simple. It speaks to so many bigger cultural needs, like the need to separate messages about thinness as a beauty ideal from conversations about diabetes and blood pressure, and to accept that people who don’t look like our picture of health can still be authorities on their own bodies. The need to stop viewing processed foods as not-foods and start understanding the significant roles they play in people’s lives. And the need to end the white savior model of food activism and replace it with something more authentic.

I was in love with the work, too, despite its overabundance. The world had always seemed disturbingly chaotic to me, my choices too bewildering. I was fundamentally happier, I found, with my focus on the ground. For the first time, I could clearly see the connection between my actions and their consequences. I knew why I was doing what I was doing, and I believed in it. I felt the gap between who I thought I was and how I behaved begin to close, growing slowly closer to authentic. I felt my body changing to accommodate what I was asking of it. I could lift the harness onto Sam's back without asphyxiating myself. I could carry two full five-gallon buckets with ease, tottering down the aisle of the barn like a Chinese peasant. I had always been attracted to the empty, sparkly grab bag of instant gratification, and I was beginning to learn something about the peace you can find inside an infinite challenge.

He shocked or excited them with irreverent comments on authority; so he caricatured rival religious teachers ‘straining out a gnat and swallowing a camel’. He produced outrageous inversions of normality – ‘Leave the dead to bury their own dead,’ Jesus said to a man who wanted to postpone becoming his disciple in order to see to his father’s funeral.40 This saying is clearly authentic, since Gospel writers felt bound to preserve it even though it outrages every pious norm of the ancient world and a universal human instinct; moreover, Christianity has stonily ignored the command throughout its subsequent history. Jesus puzzled people with references which apparently needed spelling out in private even to his closest followers.41 He had power: around him, as with many charismatic leaders over the centuries, there gathered stories of exceptional healings, miracles of providing food and drink, even raising apparent corpses from the dead.

Authenticity was tricky; trying to duplicate another country’s food in America was impossible. Wasn’t it better to adapt a cuisine, as he’d begun to do in Fireside with French cuisine bourgeoise? To give it an American identity and make it something new?

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When you’re inspired, you become inspiring.” “Before building walls, build a foundation, make sure it’s solid and that it remains solid.” “Do the right thing even when no one is watching, not because you have too, but because you can!” “You are who you choose to be!” “The only thing that can’t change in a human’s life is its birth – If you think there’s death -there no death if you have a legacy.” “I will because I can!” “If you want to shine like a star, care to make others shine like stars.” “Someone’s respect for the environment will likely reflect his truest respect for others.” “Learn to recognize and celebrate your personal milestones. It will trigger positive emotions in you.” “Make peace with your past. You’ll emotionally be more positive. You’ll improve your wisdom. You’re inner sweetness will breathe out more efficiently.” “When you emotionally manage the fact that perfection does not exist and only reaching excellence does, your inner sweetness will breathe efficiently.” “We all have emotional batteries. We are all energy. Your positive energy can help someone else recharge.” “Humans are responsible for nearly all problems and are the solution for everything - Be positively, the solution!” “Feed positively your roots. As a result, your inner sweetness will breathe efficiently thru your shell.” “Be positively the influencer, not the follower.” “Never make someone emotionally pay the price because of how you were not able to manage positively your own emotions.” “If you want your team to improve their technical skills, make sure to improve your interpersonal skills first.” “Like the roots of a human’s mind, feed social media positively. It will feed a large scale of humans mind!” “Like an upside-down pineapple fruit, the inner sweetness of a company becomes sweeter when you flip upside down the position level pyramid!” “Do not wait for someone to harvest you. Build your own path!” “Earth is more beautiful than we think – Imagine how splendid it would be if we were all interacting positively on it!” Communication becomes efficient when it’s done we positive emotions – Be positively curious!” “Having excuses for everything is the roadblock of self-awareness and inner growth” “Don’t limit your challenges – rather – Challenge your limits!” “The pineapple - from all fruits – looks authentic. The great thing about it is no matter its shape – size - high – and color, one thing remains the same: Its inner sweetness! A pineapple = a pineapple. A pineapple = a human” “Often, what we think we know - what we think is - and what we think should are our biggest obstacles in life. Be positively curious!” “The higher the position level you’re ambitious to reach, the less about you it should be. In life, you’re already at the top, therefore, it starts with you because it is not about you!” “I’m realistically optimistic!” “Keep it sweet with yourself, not everything is suited for everyone!” “Beware of the time is money mindset blind spots, respectful interactions and good social etiquettes are not to be served like an American fast food!

When you’re inspired, you become inspiring.” “Before building walls, build a foundation, make sure it’s solid and that it remains solid.” “Do the right thing even when no one is watching, not because you have too, but because you can!” “You are who you choose to be!” “The only thing that can’t change in a human’s life is its birth – If you think there’s death -there no death if you have a legacy.” “I will because I can!” “If you want to shine like a star, care to make others shine like stars.” “Someone’s respect for the environment will likely reflect his truest respect for others.” “Learn to recognize and celebrate your personal milestones. It will trigger positive emotions in you.” “Make peace with your past. You’ll emotionally be more positive. You’ll improve your wisdom. You’re inner sweetness will breathe out more efficiently.” “When you emotionally manage the fact that perfection does not exist and only reaching excellence does, your inner sweetness will breathe efficiently.” “We all have emotional batteries. We are all energy. Your positive energy can help someone else recharge.” “Humans are responsible for nearly all problems and are the solution for everything - Be positively, the solution!” “Feed positively your roots. As a result, your inner sweetness will breathe efficiently thru your shell.” “Be positively the influencer, not the follower.” “Never make someone emotionally pay the price because of how you were not able to manage positively your own emotions.” “If you want your team to improve their technical skills, make sure to improve your interpersonal skills first.” “Like the roots of a human’s mind, feed social media positively. It will feed a large scale of humans mind!” “Like an upside-down pineapple fruit, the inner sweetness of a company becomes sweeter when you flip upside down the position level pyramid!” “Do not wait for someone to harvest you. Build your own path!” “Earth is more beautiful than we think – Imagine how splendid it would be if we were all interacting positively on it!” "Communication becomes efficient when it’s done we positive emotions – Be positively curious!” “Having excuses for everything is the roadblock of self-awareness and inner growth” “Don’t limit your challenges – rather – Challenge your limits!” “The pineapple - from all fruits – looks authentic. The great thing about it is no matter its shape – size - high – and color, one thing remains the same: Its inner sweetness! A pineapple = a pineapple. A pineapple = a human” “Often, what we think we know - what we think is - and what we think should are our biggest obstacles in life. Be positively curious!” “The higher the position level you’re ambitious to reach, the less about you it should be. In life, you’re already at the top, therefore, it starts with you because it is not about you!” “I’m realistically optimistic!” “Keep it sweet with yourself, not everything is suited for everyone!” “Beware of the time is money mindset blind spots, respectful interactions and good social etiquettes are not to be served like an American fast food!

Well, Ramón, I must tell you the irony of this entire situation." A smug smile graced Linda's face. "When your father first tried my tacos, do you know what he liked about them?" "He just told me he tried fish tacos during spring break, and that he met a beautiful señorita on the beach. He never said that they were your tacos." She shook her head. "Well, ask him again. And if he still lies, bring him to me---let him lie to my face. Yes, they were my tacos. I had a stand on the beach, and he ordered two tacos and a beer." He'd told Ramón this part of the story many times; he'd just never said that she had been the one to make the tacos. Then again, he had also left out the part about how he had stolen her recipe, if that was true. "He loved the fresh fish." Linda laughed. "No, that was not it at all. Yes, he did love the fish, and he had never had a fish taco. But he loved the fresh salsa. He loved the spicy batter. He loved the handmade tortillas. It's funny to me, because you have absolutely none of those elements left today in your tacos." Linda's words struck Ramón deep in his chest. She was right. Ramón had heard the story so many times. And Papá had always talked about how fresh and delicious all the ingredients were, including the handmade tortillas. Ramón looked at her. "I know. He told me the same thing." Linda placed her hand on Ramón's arm. "Ironic, isn't it? He used to tell me a story about a girlfriend he had in college who had made him an awful taco with canned tomatoes, American cheese, and iceberg lettuce. That her taco was so awful, that he could never marry her. And now, that is exactly the type of taco that you serve in your restaurant." Wow. She was absolutely right. The full reason that Papá had started Taco King was to bring authentic Mexican food to the college kids at San Diego. Somewhere along the line---due to business advisers who'd suggested cutting costs and replacing fresh tomatoes with canned, crumbled queso fresco with American cheese, and handmade tortillas with mass-produced hard shells---Papá had abandoned his vision.

Ramón examined the plate carefully and even lifted it to smell the tacos. There was no fishy scent at all---just a heavenly aroma of ocean mixed with heat. A crispy, yet not greasy, corn tortilla enveloped the fried and battered fish, garnished with lime, avocado, crema, cabbage, and pico de gallo, which was as fresh as his beloved abuela's salsa. Ramón squeezed lime on the taco, raised it to his mouth, and took the first bite. The crunch of the cabbage contrasted with the soft avocado. But the real star was the fish. Crispy, spicy, and delicious. The buttery flesh melted in his mouth. Ramón devoured both tacos in a matter of minutes.

Katherine sits at a table of four. She's a defensive diner, with her back to the wall like Al Capone. James asks for her order. Tea. Spicy tofu. Does she want it with, or without pork? She wants the pork. Would she like brown rice? No, she says, brown rice is an affectation of Dagou's, not authentic. White rice is fine. Whatever her complications, James thinks, they're played out in the real world, not in her palate. But Katherine's appetite for Chinese food is hard-won. She's learned to love it, after an initial aversion, followed by disinclination, and finally, exploration. Everyone knows she grew up in Sioux City eating peanut-butter-and-jelly sandwiches, carrot sticks, and "ants on a log" (celery sticks smeared with peanut butter, then dotted with raisins). Guzzling orange juice for breakfast, learning to make omelets, pancakes, waffles, and French toast. On holidays, family dinners of an enormous standing rib roast served with cheesy potatoes, mashed potatoes, and sweet potatoes with marshmallows, Brussels sprouts with pecans, creamed spinach, corn casserole, and homemade cranberry sauce. Baking, with her mother, Margaret Corcoran, Christmas cookies in the shapes of music notes, jingle bells, and double basses. Learning to roll piecrust. Yet her immersion in these skills, taught by her devoted mother, have over time created a hunger for another culture. James can see it in the focused way she examines the shabby restaurant. He can see it in the way she looks at him. It's a clinical look, a look of data collection, but also of loss. Why doesn't she do her research in China, where her biological mother lived and died? Because she works so hard at her demanding job in Chicago. In the meantime, the Fine Chao will have to do.

Roast beef and trifle,” said Grace in a daze of food and punch. “And all authentically Mughal, you say?

As our brains develop, our needs expand from the basics of shelter, food, and love to broader, more complicated and nuanced requirements for physical, emotional, and spiritual wholeness. Spiritually, our individual souls have three basic needs: To be seen To be heard To uniquely express our most authentic Selves

I pop into Barrett's, ducking beneath the bright-red awning into the tiny shop, which is packed with fresh cuts of everything, from delicate lamb chops to meaty pork roasts covered in thick layers of fat. Mountains of fat sausages beckon from within the glass case, in more varieties than I could ever imagine---wild boar and apple, venison, chicken and sage, beef and garlic. A musty funk fills the store, giving the place an air of rustic authenticity. I order three Cornish hens (or, as the British call them, poussin) and then head back toward Pomona, the small food shop I visited this morning, remembering the fresh, crusty loaves of bread on their shelves. I grab a loaf of challah, its braided crust shiny and golden brown, along with some celery, an onion, some mushrooms, and a few spices. Before I pay, I also throw a bunch of speckled bananas, a pot of Greek yogurt, and some flour and sugar into my basket. The ingredients are slightly different here than they are back home---"self-raising flour," "caster sugar"---but I'm sure I can re-create the banana bread I developed for a famous morning-show host back in Chicago. It's one of my most popular recipes to date, and I'm sure it would taste great with a cup of tea.

Jonathan broke the silence. In a timorous voice, he said he could see clearly now, could see the future. The future is more exponentially exploding rents. The future is more condo buildings, more luxury housing bought by shell companies of the global wealthy elite. The future is more Whole Foods, aisles of refrigerated cut fruit packaged in plastic containers. The future is more Urban Outfitters, more Sephoras, more Chipotles. The future just wants more consumers. The future is more newly arrived college grads and tourists in some fruitless search for authenticity. The future is more overpriced Pabsts at dive-bar simulacrums. Something something Rousseau something. Manhattan is sinking. What, literally? Because of global warming? I snarked. Don’t make fun of me. And yes, literally and figuratively.

List of Human Needs* Subsistence Physical sustenance Air, Food, Water Shelter Health, Medicine Physical Safety Rest /Sleep Movement Security Consistency Stability Order/Structure Safety (emotional) Trust Freedom Autonomy Choice Ease Independence Power Space Spontaneity Leisure/Relaxation Adventure Humor Joy Play Pleasure Connection Affection Appreciation Attention Companionship Harmony Intimacy Love Sexual Expression Support Tenderness Warmth Touch To Matter Acceptance Care Compassion Consideration Empathy Kindness Mutual Recognition Respect To be seen or heard To be understood To be trusted Community Belonging Celebration Cooperation Equality Inclusion Mutuality Participation Self-expression Sharing Meaning Sense of Self Authenticity Competence Confidence Creativity Dignity Growth Healing Honesty Integrity Self-acceptance Self-care Self-connection Self-knowledge Self-realization Understanding Awareness Clarity Discovery Learning Making sense of life Meaning Aliveness Challenge Contribution Creativity Effectiveness Exploration Integration Purpose Transcendence Beauty Communion Faith Hope Inspiration Mourning Peace (inner) Presence

Naturally, immunity is a natural physician that fends off all invading bacteria and viruses, whereas food becomes its medicine or trouble since that appears to increase or decrease your immune system; thus, choose the right and healthy food, and adopt this proverb: Eat to be alive, not live to eat. Experienced and qualified doctors understand the side effects of medicines before the prescription. Indeed, the majority of doctors hold a professional degree and certificate, whereas virtually none of them has the latest and accurate knowledge; as a result, it executes no difference between such doctors and a robot. When naturopathy experts and spiritual figures predict with significant certainty that you have no cancer or whatever other sickness, it confuses, surprises, and creates suspicious feelings in your mind, whereas doctors have diagnosed metastatic cancer. What should one believe and what not? However, one’s enemies are still awaiting its death. One breathes, expecting and waiting for the miracle of God; it will soon happen if one believes. You neither feel trust in your family doctor and specialists nor feel satisfaction with their treatment. You always realize that they do not tell the truth about how risky your disease is, and they never discuss it. If doctors fail to meet your sufferings of mucus, shortness of breath, and swallowing difficulties because of medication’s side effects, they will indeed put you on medical victimization, ignoring the better quality of life that the medical system promises. Most doctors work for the insurance companies instead of caring for patients. It is factually a medical crime that doctors, hospitals, or insurance providers put patients at high risk. Many doctors do not respect patients’ requests to fulfill it because patients want treatment according to international medical guidelines. Such refusal results in the spreading of their suffering. It saddens patients that the doctors only think about the insurance provider and not the patient. Indeed, such a situation can put one on the track in a dilemma. However, one’s experience and others may prove that none of the medicines give patients a good quality of life, whether homeopathy, allopathy, naturopathy, or even a spiritual one. If your fate stands as a barrier in front of you, no one sees or realizes what you have faced and is still facing worries about your health. Factually, robot doctors cannot provide significant information that may help to ease patients’ suffering; there is only one way to change lifestyle and stay strict on diet; it will have a better result than medicine, which is full of toxins that damage patients’ health instead of curing it. One can think or predict that the medical world has become a medical trade in which one cannot exclude the medical mafia. Is it a valid context that requires an authentic answer?

Some Basic Needs We All Have Autonomy Choosing dreams/goals/values Choosing plans for fulfilling one’s dreams, goals, values Celebration Celebrating the creation of life and dreams fulfilled Celebrating losses: loved ones, dreams, etc. (mourning) Integrity Authenticity Creativity Meaning Self-worth Interdependence Acceptance Appreciation Closeness Community Consideration Contribution to the enrichment of life Emotional Safety Empathy Honesty (the empowering honesty that enables us to learn from our limitations) Love Reassurance Respect Support Trust Understanding Physical Nurturance Air Food Movement, exercise Protection from life-threatening forms of life: viruses, bacteria, insects, predatory animals Rest Sexual Expression Shelter Touch Water Play Fun Laughter Spiritual Communion Beauty Harmony Inspiration Order Peace

Who wants to argue that consumer culture, whether it’s fast food or franchised movies or duty-free cosmetics, is wholesome and beneficial? If people do not start out as imbeciles, they are made imbecilic by the corporate contours of their daily life, lulled into a sleep, a sleep which, according to Debord, prevents them from wanting a more authentic life. True enough.

Sinclair James International Review: What to With Your Pets on a Flight Most of the times, most pet owners do not know what to do with their pets when on a flight. To make it easier, we have allotted today’s feature for pet owners and address their challenges when flying with their pets. Whether you are flying with your pet or it is flying without you, it is important to choose an airline that serves the entire route from beginning to end. After finding your airline, you will need to know their pet policies. Will the airline allow your dog or cat to fly in the cabin with you? What are the restrictions? Will your pet need to travel in the cargo hold? Health Certificate A health certificate is required when shipping your pet as cargo. Most airlines will require a health certificate for all pets checked as baggage. Some destination states may require a health certificate for your pet such as health cities like Manila, Philippines or Singapore. It is best to ask you veterinarian for more requirements. If a health certificate is required, it must be issued by a licensed veterinarian within 10 days of transport. It must be authentic and not fraud. Airlines now have a lot of ways to know the authenticity of your documents. It must include: • shipper’s name and address • tag numbers or tattoos assigned to the animal • age of the animal being shipped (USDA regulations require animals be at least 10 weeks old and fully weaned before traveling) • statement that the animal is in good health (If the shipper knows that the pet is pregnant, it must be noted on the health certificate) • list of administered inoculations, when applicable • signature of the veterinarian • date of the certificate Live Animal Checklist/Confirmation of Feeding When you check in your pet, you will be asked to complete a live animal checklist. When you sign this checklist, you are confirming that your pet has been offered food and water within four hours of check-in. On the checklist, you must also provide feeding and watering instructions for a 24-hour period. If in-transit feeding is necessary, you must provide food. This is to avoid any complaints of improper handling of animals on board. Tranquilizers The use of pet tranquilizers at high altitudes is unpredictable. If you plan to sedate your pet, you must have written consent from the pet’s veterinarian. This information must be attached to the kennel. Please keep in mind that some airline agents cannot administer medication of any kind.

The British public first fell in love with Jamie Oliver’s authentic, down-to-earth personality in the late ‘90s when he was featured in a documentary on the River Café. Jamie became a household name because of his energetic and infectious way of inspiring people to believe that anyone can cook and eat well. In his TV shows and cookery books and on his website, he made the concept of cooking good food practical and accessible to anyone. When Jamie Oliver opened a new restaurant in Perth, it naturally caused a bit of a buzz. High-profile personalities and big brands create an air of expectation. Brands like Jamie Oliver are talked about not just because of their fame and instant recognition, but because they have meaning attached to them. And people associate Jamie with simplicity, inclusiveness, energy, and creativity. If you’re one of the first people to have the experience of eating at the new Jamie’s Italian, then you’ve instantly got a story that you can share with your friends. The stories we tell to others (and to ourselves) are the reason that people were prepared to queue halfway down the street when Jamie’s Italian opened the doors to its Perth restaurant in March of 2013. As with pre-iPhone launch lines at the Apple store, the reaction of customers frames the scarcity of the experience. When you know there’s a three-month wait for a dinner booking (there is, although 50% of the restaurant is reserved for walk-ins), it feels like a win to be one of the few to have a booking. The reaction of other people makes the story better in the eyes of prospective diners. The hype and the scarcity just heighten the anticipation of the experience. People don’t go just for the food; they go for the story they can tell. Jamie told the UK press that 30,000 napkins are stolen from branches of his restaurant every month. Customers were also stealing expensive toilet flush handles until Jamie had them welded on. The loss of the linen and toilet fittings might impact Jamie’s profits, but it also helps to create the myth of the brand. QUESTIONS FOR YOU How would you like customers to react to your brand?

Not surprisingly, when Barbie achieved superstar status, her houses became more ostentatious. Yet even Barbie's three-story town house, with its Tara-like pillars and ersatz wrought-iron birdcage elevator, is an outsider's interpretation of upper-class life. Authentic valuables are to Barbie's possessions what a pungent slab of gorgonzola is to "cheese food"; her furniture and artwork would not look out of place in a Ramada Inn. For all her implicit disposable income, her tastes remain doggedly middle- to lower-middle-class. As pictured in the catalogue, the town house also reflects Dynasty thinking. Both Ken and Barbie are absurdly overdressed—he in a parodic "tuxedo," she in a flouncy confection that barely fits into the elevator.

TINY CRAB CAKES 1 egg 1½ cups fresh breadcrumbs (see Note) ¼ cup finely chopped scallions (2–3 scallions) 1 tablespoon mayonnaise 1 teaspoon lemon juice (juice of about ⅙ medium lemon) ½ teaspoon Worcestershire sauce ¼ teaspoon seafood seasoning mix, such as Old Bay 8 ounces fresh lump-style crabmeat, picked over 2–3 tablespoons vegetable oil Scallion brushes for garnish (optional; see page 19) MAKES ABOUT 24 MINI CAKES (4–6 SERVINGS) 1. To make the Curry-Orange Mayo, whisk together the mayonnaise, curry powder, orange zest, orange juice, and Tabasco in a small bowl. Refrigerate for at least 2 hours or up to 3 days. When ready to serve, transfer to a pretty bowl and sprinkle with the scallions. 2. To make the crab cakes, lightly beat the egg in a large bowl. Add ¾ cup of the breadcrumbs, the scallions, mayonnaise, lemon juice, Worcestershire sauce, and seasoning mix. Stir well to blend. Add the crabmeat and mix gently, being careful not to shred the crabmeat entirely. 3. Spread the remaining ¾ cup of breadcrumbs onto a plate. Form the crab mixture into 24 cakes, using a scant tablespoon for each one, and dredge lightly in the crumbs. Arrange on a wax paper-lined baking sheet. 4. Heat 2 tablespoons of the oil in one or two large skillets over medium heat. Cook the cakes until golden brown and crisp on one side, about 2 to 2½ minutes. Flip and repeat. The cakes should be hot inside. Repeat with any remaining cakes, adding more oil as necessary. Serve immediately, or place on a foil-lined baking sheet, wrap well, and refrigerate for up to 24 hours, or freeze for up to 2 weeks. 5. If you make the cakes ahead, remove from the refrigerator or freezer 30 minutes prior to reheating. Preheat the oven to 375°F. Bake the cakes until hot and crisp, 10 to 15 minutes. 6. Arrange on a platter with the sauce for dipping, and garnish with the scallion brushes, if desired. Note: Tear 3 slices of good-quality bread into pieces and whir in a food processor to make breadcrumbs. Portland Public Market The Portland Public Market, which opened in 1998, continues Maine’s long tradition of downtown public markets, dating back to the 19th century. Housed in an award-winning brick, glass, and wood structure, the market, which was the brainchild of Maine philanthropist Elizabeth Noyce, is a food-lover’s heaven. Vendors include organic produce farms; butchers selling locally raised meat; purveyors of Maine-made cheeses, sausages, and smoked seafood; artisan bakers; and flower sellers. Prepared take-away food includes Mexican delicacies, pizza, soups, smoothies, and sandwiches, and such well-known Portland culinary stars as Sam Hayward (see page 127) and Dana Street (see page 129) have opened casual dining concessions.

The denudation of authentic self-expression from popular music created the cultural vacuum which foodiesm now occupies. Foodies have become the natural heirs to the counterculture mantle. They proudly wear authenticity and DIY badges even as their interests trend towards the gastronomic rather than the aural. Authenticity in food is now the province of those who self-identify as genuine and who preach the gospel of anti-corporate self-expression.

February 2013 My Email to Andy (Part One)   My chance encounter with Max was both a blessing and an affliction. After I’d checked into the majestic lady, The Oriental, hunger hit my rumbling stomach. I needed to savour some authentic Thai food. Unfortunately, the moment I stepped out of the hotel’s door, I was confronted by the harsh reality of Bangkok’s civic life. As at Don Mueang International Airport, rows of local taxi drivers lined the hotel’s periphery, ready to debauch the first customer that ventured out without soliciting The Oriental’s private limo service.                Again, I found myself surrounded by a barrage of locals offering me the best bargain on transportation to my destination. Who should come to my rescue but the same driver that had deposited Max and me? In the foulest Thai vernacular he could master, he repulsed those who challenged him. The vultures scattered, allowing me to embark in his not-so-new sedan. ”Where you want go sir?” he asked. ”Take me to an excellent place for local food,” I replied. ”I take you to good place, sir,” he responded and sped off into the dark. The question of whether I wanted a sexy girl to accompany me during my Bangkok stay arose again. I refused his offer with politeness. The man rephrased his query: “You want boy? I take you to good boy-bar.” I shook my head, yet he continued to pester me for an answer. We bantered back and forth, I not revealing my sexual preference while he used every contrivance to solicit an answer. Instead of delivering me to the city’s hub, he headed in the opposite direction towards a suburb that had almost no street lights. Worrisome thoughts of robbery and murder had begun to plague me when the vehicle finally came to a halt at a two-storied house in the middle of nowhere.

The Queue consists entirely of fragments of ochered’ dialogue, a linguistic vernacular anchored by the long-suffering word stoyat’ (to stand). You stood? Yes, stood. Three hours. Got damaged ones. Wrong size. Here’s what the line wasn’t: a gray inert nowhere. Imagine instead an all-Soviet public square, a hurly-burly where comrades traded gossip and insults, caught up with news left out of the newspapers, got into fistfights, or enacted comradely feats. In the thirties the NKVD had informers in queues to assess public moods, hurrying the intelligence straight to Stalin’s brooding desk. Lines shaped opinions and bred ad hoc communities: citizens from all walks of life standing, united by probably the only truly collective authentic Soviet emotions: yearning and discontent (not to forget the unifying hostility toward war veterans and pregnant women, honored comrades allowed to get goods without a wait).

But this obsession with the most minor activities of our everyday life means that they function as a kind of highly charged political battleground. The result is that struggles are no longer fought over political ideologies. Instead, the politics we become passionately invested in are those that are closely related to our habits and bodies. Indeed we become deeply interested in what some have called ‘bio-politics’ (Foucault, 1978). Broadly put, this involves political contestation focusing on life itself (Esposito, 2008). This means political struggles take place around the most basic aspects such as bodily health and lifestyle. No big ideas here. The pressing political questions are no longer your position on patriarchy – it is how many burgers you ate this month or where you stand on spray-tanning. The increasing importance of this kind of bio-politics can be seen in the fact that many contemporary political movements today are focused on quotidian issues close to the body such as health, food and lifestyle. And one of the central demands which is often bound up with these bio-political movements is a demand for authenticity – real food, real wine, real music and the ability to live a real life which is not artificially clouded by various in-authenticities.

Only by being filled with authentic soul food from Jesus — following Him and telling others about Him—will our souls ever be truly satisfied. And breaking free from consuming thoughts about food allows us to see and pursue our calling with more confidence and clarity.

to make anyone a fluent speaker. That would have been an unrealistic goal. But it turns out to be just enough vocabulary to let you hit the ground running once you’re authentically immersed in a language. This reminded me of the anecdote that opens an article I wrote on the lexical approach (Thornbury 1998: 7): A New Zealand friend of mine who is studying Maori asked me recently what I, as a language teacher, would make of his teacher’s method: ‘We just do masses of words – around a theme, for example, family, or food, etc. We have to learn these words before the next lesson. Then we come back and have a

Take a Trip to Bali through Food! Enter Bali through the food, spices and cooking culture of the island. An array of favorite dishes drinks, and desserts for those whose passion is food. Interesting and enjoyable reading and cooking!” Margery Hamai. Bodhi Tree Dharma Center. Honolulu, Hawaii “I am very happy that the book is ready to enjoy. We are very proud that some Puri Lumbung cuisine (authentic recipe) is in your book. I hope this can enrich the knowledge and creation of people in the cooking world.” Yudhi Ishwari, Puri Lumbung Cottages, Munduk, northern Bali. April 2014 “Great travel journalism! Not only a thorough book about a fascinating cuisine, but good travel journalism as well. A delightful journey for the senses.” By Mutual Publishing, LLC (Consignment) on April 30, 2014 “We are proud and happy that one of our graduates is the author of an interesting book enjoyed by many readers.” Kachuen Gee, Head Librarian, Leonard Lief Library, Herbert Lehman College, Bronx, New York. May 2014

The questions raised by Lucretia [Mott]'s life are "How are you called into action?" and "Are you faithful to that call?" Your actions might be public or so quiet that they are never notices, which Emily [Dickinson] would have applauded. Your act of courage might be taking the time and developing the spirit to reconcile a relationship. Or it might be simply getting out of bed if you suffer from depression or going to that first A.A. meeting. You might be quietly writing letters to political prisoners through Amnesty International or sending anonymous donation to help the orphans in South Africa. You might take time each week to go to the hospital nursery to rock the neglected babies with AIDS. You may have a strong desire to cultivate your own garden and participate in growing the food you eat, allowing time for your inner spirit to grow and be nurtured as well. You may be protecting and valuing time as a parent. It is not important whether our actions are considered large or small; it is important that they stem from the center of our being. When we learn to live from our own authenticity, we activate our still inner voice. Although Lucretia [Mott] was a lead singer on the world stage, she would have been perfectly happy singing backup for someone else -- as long as the music was right and all the people were included in the dancing.

HAGGIS The U.S. Department of Agriculture prohibits Americans from eating the authentic Scottish dish because it contains sheep lungs, which legally "shall not be saved for use as human food.

No disagreement either from those of us who delight in American deep-dish pies and French tartes and prize the difference, who long for “authentic” foods, however vague we may be on what we mean by “authenticity.” In the perceptive words of a great French chef, we eat more myths than calories. We eat, in sum, with our imagination.

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We are a sum of our unique, individual life experiences. The trials we have faced, the causes we fight for, the fears that haunt us, the oddities of our minds; all of these and more become the food for our spirit. The universe does not need repetition from the past; another pretty, but pointless reclining nude, sunlit but stale impressionist landscape, or old and cold minimalist cube. It needs YOU. It needs you to strip away all that clouds your genuine sense of self. It needs you to unearth and unabashedly OWN your messy honest, and magnificent truth. And it needs you to deepen and shape that truth into an authentic core, one that will nourish you and your work for a lifetime.

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A house is no home unless it contains food and fire for the mind as well as for the body. MARGARET FULLER

10. Highlight your unique and authentic perspective, and your child’s, by saying “for me” Try adding “for me” after a sentence to emphasize your understanding that your experience of a given situation isn’t necessarily the same as your child’s. For example, if you have an argument with your child about food being too hot, it is important to remember that although it isn’t too hot for you, it may be too hot for her. Saying, “The food isn’t too hot for me,” lets her know that you understand this. Or instead of saying, “The weather isn’t cold,” you could say, “The weather isn’t cold for me.”This respect for individual experience builds trust and respect—and helps kids recognize and honor their own experience.

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When I told my first husband I was leaving, he didn’t believe me. He could hardly be blamed. Neither one of us had acknowledged that his violence was a betrayal of our marriage. He wanted to believe that things could stay the same, and we had made a silent agreement to pretend they were. He looked at me in all sincerity and said, “You can’t leave. We’re married. You’re my wife.” And I said, “Watch me.” Leaving, breaking my promise, betraying his trust that no matter what happened I would not leave – this cost me. Something inside of me was damaged, as I broke faith with our believe in unconditional commitment. Rationally, I can argue as well as anyone that has violence nullified our agreement, and that I would never advocate that a man or a woman stay where their body or soul is at risk. I have never been sorry I left. But none of this changes the fact that when we break an agreement we are deeply affected, wounding ourselves even as we wound another./ Years ago, counselling a woman whose husband had begun a relationship with another woman during the marriage and consequently left, I heard, beneath her understandable rage, the story of a man unable to face his own need to change past agreements. When he finally left, he told her that for two years before the breakup, each night returning home from work, he had driven around the block for ten to fifteen minutes before he had been able to pull into their driveway. In this same period, much to her surprise, he had insisted on cooking all the dinners when he arrived home. It was only as he left that he told her he had done this because he literally couldn’t swallow the food that she prepared. If we cannot live with our need to renew agreements we have made, we break the only promise we really owe each other - to be truthful. This means finding both the courage to be truthful with ourselves and a way to live with how our actions affect others, even when there is no ill intent and no one to blame.

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When you’re inspired, you become inspiring.” “Before building walls, build a foundation, make sure it’s solid and that it remains solid.” “Never limit your ambitions.” “If you want to shine like a star, care to make others shine like stars.” “Someone’s respect for the environment will likely reflect his truest respect for others.” “Learn to recognize and celebrate your personal milestones. It will trigger positive emotions in you.” “Make peace with your past. You’ll emotionally be more positive. You’ll improve your wisdom. You’re inner sweetness will breathe out more efficiently.” “When you emotionally manage the fact that perfection does not exist and only reaching excellence does, your inner sweetness will breathe efficiently.” “We all have emotional batteries. We are all energy. Your positive energy can help someone else recharge.” “Humans are responsible for nearly all problems and are the solution for everything - Be positively, the solution!” “Be careful what you tolerate in your company, you are teaching levels of the pyramid how to treat your business Culture and Core Values.” “Raising your voice is not an argument.” “Feed positively your roots. As a result, your inner sweetness will breathe efficiently thru your shell.” “Authenticity in the workplace is not define as making yourself difficult to manage – Be positively authentic!” “Be positively the influencer, not the follower.” “Biases can trick us as humans and have a negative impact on our emotions – Be positively curious!” “Never make someone emotionally pay the price because of how you were not able to manage positively your own emotions.” “If you want your team to improve their technical skills, make sure to improve your interpersonal skills first.” “Beware of the individualism culture. If you are in a people management/leadership position, remember the following: IT’S NOT ABOUT YOU!” “Like the roots of a human’s mind, feed social media positively. It will feed a large scale of humans mind!” “Like an upside-down pineapple fruit, the inner sweetness of a company becomes sweeter when you flip upside down the position level pyramid!” “Do not wait for someone to harvest you. Build your own path!” “A leader should trigger positive emotions and it all starts with you!” “Earth is more beautiful than we think – Imagine how splendid it would be if we were all interacting positively on it!” Communication becomes efficient when it’s done we positive emotions – Be positively curious!” “Having excuses for everything is the roadblock of self-awareness and inner growth” “Don’t limit your challenges – rather – Challenge your limits!” “The higher the position level you’re ambitious to reach, the less about you it should be. In life, you’re already at the top, therefore, it starts with you because it is not about you!” “I’m realistically optimistic!” “The pineapple - from all fruits – looks authentic. The great thing about it is no matter its shape – size - high – and color, one thing remains the same: Its inner sweetness! A pineapple = a pineapple. A pineapple = a human” “Often, what we think we know - what we think is - and what we think should are our biggest obstacles in life. Be positively curious!” “Being curious is best practice – Be positive curious, meaning, with positive emotions. Your inner sweetness will be felt with this approach” “Keep it sweet with yourself, not everything is suited for everyone!” “The art of managing with discipline emotional challenges and a sign of a mental strength is when many appreciate what you do in the shadow and in silence, and you still do more than expected.” “Beware of the time is money mindset blind spots, respectful interactions and good social etiquettes are not to be served like an American fast food!” “Look and listen without biases – Be positively curious!

When you’re inspired, you become inspiring.” “Before building walls, build a foundation, make sure it’s solid and that it remains solid.” “Never limit your ambitions.” “If you want to shine like a star, care to make others shine like stars.” “Someone’s respect for the environment will likely reflect his truest respect for others.” “Learn to recognize and celebrate your personal milestones. It will trigger positive emotions in you.” “Make peace with your past. You’ll emotionally be more positive. You’ll improve your wisdom. You’re inner sweetness will breathe out more efficiently.” “When you emotionally manage the fact that perfection does not exist and only reaching excellence does, your inner sweetness will breathe efficiently.” “We all have emotional batteries. We are all energy. Your positive energy can help someone else recharge.” “Humans are responsible for nearly all problems and are the solution for everything - Be positively, the solution!” “Be careful what you tolerate in your company, you are teaching levels of the pyramid how to treat your business Culture and Core Values.” “Raising your voice is not an argument.” “Feed positively your roots. As a result, your inner sweetness will breathe efficiently thru your shell.” “Authenticity in the workplace is not define as making yourself difficult to manage – Be positively authentic!” “Be positively the influencer, not the follower.” “Biases can trick us as humans and have a negative impact on our emotions – Be positively curious!” “Never make someone emotionally pay the price because of how you were not able to manage positively your own emotions.” “If you want your team to improve their technical skills, make sure to improve your interpersonal skills first.” “Beware of the individualism culture. If you are in a people management/leadership position, remember the following: IT’S NOT ABOUT YOU!” “Like the roots of a human’s mind, feed social media positively. It will feed a large scale of humans mind!” “Like an upside-down pineapple fruit, the inner sweetness of a company becomes sweeter when you flip upside down the position level pyramid!” “Do not wait for someone to harvest you. Build your own path!” “A leader should trigger positive emotions and it all starts with you!” “Earth is more beautiful than we think – Imagine how splendid it would be if we were all interacting positively on it!” Communication becomes efficient when it’s done we positive emotions – Be positively curious!” “Having excuses for everything is the roadblock of self-awareness and inner growth” “Don’t limit your challenges – rather – Challenge your limits!” “The higher the position level you’re ambitious to reach, the less about you it should be. In life, you’re already at the top, therefore, it starts with you because it is not about you!” “I’m realistically optimistic!” “The pineapple - from all fruits – looks authentic. The great thing about it is no matter its shape – size - high – and color, one thing remains the same: Its inner sweetness! A pineapple = a pineapple. A pineapple = a human” “Often, what we think we know - what we think is - and what we think should are our biggest obstacles in life. Be positively curious!” “Being curious is best practice – Be positive curious, meaning, with positive emotions. Your inner sweetness will be felt with this approach” “Keep it sweet with yourself, not everything is suited for everyone!” “The art of managing with discipline emotional challenges and a sign of a mental strength is when many appreciate what you do in the shadow and in silence, and you still do more than expected.” “Beware of the time is money mindset blind spots, respectful interactions and good social etiquettes are not to be served like an American fast food!” “Look and listen without biases – Be positively curious!

I began to delight in surprising adults with my refined palate and disgusting my inexperienced peers with what I would discover to be some of nature's greatest gifts. By the age of ten I had learned to break down a full lobster with my bare hands and a nutcracker. I devoured steak tartare, pâtés, sardines, snails baked in butter and smothered with roasted garlic. I tried raw sea cucumber, abalone, and oysters on the half shell. At night my mother would roast dried cuttlefish on a camp stove in the garage and serve it with a bowl of peanuts and a sauce of red pepper paste mixed with Japanese mayonnaise. My father would tear it into strips and we'd eat it watching television together until our jaws were sore, and I'd wash it all down with small sips from one of my mother's Coronas. Neither one of my parents graduated from college. I was not raised in a household with many books or records. I was not exposed to fine art at a young age or taken to any museums or plays at established cultural institutions. My parents wouldn't have known the names of authors I should read or foreign directors I should watch. I was not given an old edition of Catcher in the Rye as a preteen, copies of Rolling Stones records on vinyl, or any kind of instructional material from the past that might help give me a leg up to cultural maturity. But my parents were worldly in their own ways. They had seen much of the world and had tasted what it had to offer. What they lacked in high culture, they made up for by spending their hard-earned money on the finest of delicacies. My childhood was rich with flavor---blood sausage, fish intestines, caviar. They loved good food, to make it, to seek it, to share it, and I was an honorary guest at their table.

In the example of the boy and his grandmother, the boy was domesticated to the idea that he must finish all his food, even though that idea wasn't true for him. And as an adult, he adhered to the idea that he should finish his food even if his body is indicating something to the contrary. As a result, he is now also attached to that idea. The difference to understand is this: attachment doesn't always come from domestication, but domestication left unchecked always leads to attachment. Here's what the evolution from domestication to attachment looks like: 1. Domestication. You are domesticated to an idea through interaction with others in the Dream of the Planet. (A grandmother domesticates her grandson to the idea that it's a sin not to finish all the food on his plate.) 2. Self-domestication. Once this idea is lodged inside you and accepted, it becomes a belief. You no longer need an outside domesticator to enforce this idea; you will do it yourself. This is self-domestication in action. (The grandson grows up and habitually finishes all the food on his plate even when he isn't hungry.) 3. Attachment. You are now attached to this belief, and depending on how strong your attachment is, your acceptance of yourself and others is contingent upon fulfillment of the belief. (The grandson feels guilty if he doesn't finish the food on his plate; he admonishes his friends for not finishing their food, and he domesticates his children to the same idea.) As you can see, attachments can often arise from domestication. The irony is that when this happens, you become attached to an idea that you didn't even agree with initially but only adopted because of domestication. The end result is that without awareness, you will adhere to ideas that aren't even true for you (as well as push them on others)! Domestication and attachment work hand in hand to keep you separated from your Authentic Self, lost in the fog and smoke, trapped in the drama of the party. This cycle (domestication, self-domestication, attachment) can continue for generations until you transform into a Master of Self and break the chain. The following exercises will help you begin to identify your own domestications and attachments. Once you have recognized them, you can then decide if you are ready to let them go or not. Noticing Your Domestications Take a moment to look back over your life. What are some ideas that were instilled in you as a child that you later discarded as no longer true for you? These could be ideas about education and career, money and material possessions, politics, religion, or any number of other areas. Remember, the point here isn't to judge or become resentful of those who initially domesticated you to those ideas, but rather to see where domestication occurred and how you broke free. By noticing where you have already spotted and released domestication in your life, you prove to yourself that you have all the power you need inside you to break free again and again.

Strengthen Your Company’s Culture Contrary to what you might have read, you don’t have to provide free food, massages, or ping-pong tables to inspire a great company culture. Workplace surveys after surveys show that what people desire most is making an authentic human connection with their co-workers feeling that their work matters, and having some autonomy over their own time. Tapping into trends can help you strengthen your company’s culture in all these areas.

in Parma and handles them very well. This is the choice of the Consorzio itself when it needs to ship the cheese within the United States for events. For high-quality balsamic, look for the full name Aceto Balsamico Tradizionale di Modena or Aceto Balsamico Tradizionale di Reggio Emilia. Italian law precludes the years of aging on the labels, but better retailers list it, and eight years is the minimum for the good stuff, though truly exceptional balsamic, the kind to be applied with an eyedropper to cheese and ice cream, should be at least twenty-five to fifty years and will always cost you more than a hundred dollars, sometimes much more, for a small bottle. The best are labeled by color, with silver and gold denoting the oldest. Again, Zingerman’s is an excellent resource for authentic standout balsamic vinegars. *“Paolo Rainieri” is an amalgam of Parma cheese makers I met, almost all male and almost all second, third, or fifth generation in their jobs. One had worked every day, save his two-day honeymoon, for thirty-five years.

What is new is that today, in our secular, individualistic nation, an amorphous illness is seen inevitably as an opportunity to uncover the *authentic* nature of the selt and improve it, a project squarely in line with other obsessions of our neoliberal society. The focus on personal realization obscures the fact that it is not our *selves* that are wrong but the very structure of our society, with its failing support systems, its poor chemical regulation, its food deserts, its patchwork health care delivery. Autoimmunity is internalized by patients as an opportunity for the ultimate self-management project. But in fact it is a manifestation of a flawed collective project. If it is an indictment of anything, it is an indictment not of our personhood but of our impulse to see social problems as being *about* our personhood, instead of a consequence of our collective shortcomings as co-citizens of this place and time.

Embark on a delectable journey through the culinary wonders of Andhra Pradesh with the iconic Mysore Pak, presented in an authentic Andhra style that promises to tantalize your taste buds. Renowned for its rich history and diverse flavors, Mysore Pak Andhra Style is a sweet indulgence that captures the essence of the region's culinary finesse. Crafted with precision and passion, this traditional treat boasts a unique texture and an irresistible blend of ghee, gram flour, and sugar, creating a melt-in-your-mouth experience. Elevate your sweet tooth cravings and immerse yourself in the sweet symphony of Andhra Pradesh's culinary heritage by indulging in the irresistible charm of Mysore Pak, a delightful confection that transcends time and tradition.

He got to Tajrish Square. He had given instructions to Tara to be right next to the jigar forooshi, a liver and kidney store, a delicacy Iranians have been delighting in for centuries. The real Liver King resides in Iran. Not on TikTok. The authentic liver kings and queens have known about the health benefits of eating raw organs for thousands of years.

wandered through Stratford, waiting to hear back. The main downtown area was small and pedestrian, centered on the local tourist industry. Most of the buildings were in the half-timbered Tudor style, lending an air of Renaissance authenticity to the town. Quaint street signs helpfully funneled bumbling tourists toward the attractions: “Shakespeare’s Birthplace” or “Holy Trinity Church and Shakespeare’s Grave.” On High Street, I passed the Hathaway Tea Rooms and a pub called the Garrick Inn. Farther along, a greasy-looking cafe called the Food of Love, a cutesy name taken from Twelfth Night (“ If music be the food of love, play on”). The town was Elizabethan kitsch—plus souvenir shops, a Subway, a Starbucks, a cluster of high-end boutiques catering to moneyed out-of-towners, more souvenir shops. Shakespeare’s face was everywhere, staring down from signs and storefronts like a benevolent big brother. The entrance to the “Old Bank estab. 1810” was gilded ornately with an image of Shakespeare holding a quill, as though he functioned as a guarantee of the bank’s credibility. Confusingly, there were several Harry Potter–themed shops (House of Spells, the Creaky Cauldron, Magic Alley). You could almost feel the poor locals scheming how best to squeeze a few more dollars out of the tourists. Stratford and Hogwarts, quills and wands, poems and spells. Then again, maybe the confusion was apt: Wasn’t Shakespeare the quintessential boy wizard, magically endowed with inexplicable powers?

…there are two worlds: the true glory of Sophia and the false world of the Demiurge. The false world of the Demiurge seems the same as the world of Sophia, except that it is, to use a metaphor, colorless. The world of the Demiurge is the world as it seems to people obsessed with material possessions, attracted by the desire to control the realm of the Goddess Sophia, people who prefer the artificial to the authentic, people in the clutches of delusional poisonous drugs, people with addictions to other people and alcohol, as well as food, spending, pornography, gambling, angry people who are fixated with politics and financial issues; people who are full of illusory worries about possible future events rather than living in the authentic present now, people who see the world through the eyes of the media and people who are completely isolated from themselves emotionally. These people never ‘see’ and never ‘hear’ the real world around and within them. They live in the false duplicate reality of the Earth manufactured by Yaldabaoth.

Having no hope of improving their lives in any of the ways that matter, people have convinced themselves that what matters is psychic self-improvement: getting in touch with their feelings, eating health food, taking lessons in ballet or belly-dancing, immersing themselves in the wisdom of the East, jogging, learning how to “relate,” overcoming the “fear of pleasure.” Harmless in themselves, these pursuits, elevated to a program and wrapped in the rhetoric of authenticity and awareness, signify a retreat from politics and a repudiation of the recent past.

The world of the Demiurge is the world as it seems to people obsessed with material possessions, attracted by the desire to control the realm of the Goddess Sophia, people who prefer the artificial to the authentic, people in the clutches of delusional poisonous drugs, people with addictions to other people and alcohol, as well as food, spending, pornography, gambling, angry people who are fixated with politics and financial issues; people who are full of illusory worries about possible future events rather than living in the authentic present now, people who see the world through the eyes of the media and people who are completely isolated from themselves emotionally. These people never 'see' and never 'hear' the real world around and within them. They live in the false duplicate reality of the Earth manufactured by Yaldbaoth.