Bamboo Roots Quotes

Bamboo can barely be seen for the first five years as it builds extensive root systems underground before exploding ninety feet into the air within six weeks.

Breakthrough moments are often the result of many previous actions, which build up the potential required to unleash a major change. This pattern shows up everywhere. Cancer spends 80 percent of its life undetectable, then takes over the body in months. Bamboo can barely be seen for the first five years as it builds extensive root systems underground before exploding ninety feet into the air within six weeks. Similarly, habits often appear to make no difference until you cross a critical threshold and unlock a new level of performance. In the early and middle stages of any quest, there is often a Valley of Disappointment. You expect to make progress in a linear fashion and it’s frustrating how ineffective changes can seem during the first days, weeks, and even months. It doesn’t feel like you are going anywhere. It’s a hallmark of any compounding process: the most powerful outcomes

Hold fast to the mountain, take root in a broken-up bluff, grow stronger after tribulations, and withstand the buffering wind from all directions.

You can see change happening right there. The bamboo is growing all the time, and is also sensitive to its dynamic environment. It’s firmly rooted but flexible. When the wind blows, the bamboo doesn’t resist; it lets go and moves with it. And still the forest grows. Think of the buildings in this earthquake-prone country. The ones that survive the shaking are those that can move when the trembling begins.

In Taipei we had oyster omelets and stinky tofu at Shilin Night Market and discovered what is arguably the world's greatest noodle soup, Taiwanese beef noodle, chewy flour noodles served with hefty chunks of stewed shank and a meaty broth so rich it's practically a gravy. In Beijing we trekked a mile in six inches of snow to eat spicy hot pot, dipping thin slivers of lamb, porous wheels of crunchy lotus root, and earthy stems of watercress into bubbling, nuclear broth packed with chiles and Sichuan peppercorns. In Shanghai we devoured towers of bamboo steamers full of soup dumplings, addicted to the taste of the savory broth gushing forth from soft, gelatinous skins. In Japan we slurped decadent tonkotsu ramen, bit cautiously into steaming takoyaki topped with dancing bonito flakes and got hammered on whisky highballs.

You must control bugs,” I say. “Bugs no eat fruit,” it answers. In other words, how can you control an animal except with fruit? “Change sap for bugs. Like this.” I show a chemical. “Sap will control animals.” “Bugs no eat fruit.” “Bugs drink sap.” “Yes,” it says. “Bugs no eat fruit.” “Change sap for bugs because bugs drink sap, no eat fruit.” “Bugs no eat fruit.” I realize that we are related plants, both bamboos, in fact, and our shared physiology is the only reason I can have a conversation of any complexity. The hedge along the river is too small to have many sentient roots. The presence of other snow vines triggers an aggressive growth, but this hedge has lived alone and is content to lead a manicured little life parasitizing its aspens and putting down more guard roots than it needs, thus serving the humans without realizing it. It has no need for intelligence, none at all. “Change sap for bugs,” I repeat, hoping that repetition will of itself prove persuasive. “Big animals eat bugs.” “Bugs no eat fruit.” “Big animals eat bugs.” “Big animals eat bugs,” the snow vine repeats. I have made progress. “Yes,” I say. “Change sap for bugs.” “Big animals eat bugs.” “Yes. Change sap for bugs. Like this.” “Bugs eat sap,” it says. “Bugs are pests.” “Bugs are good. Big animals eat bugs like fruit.” The snow vine stammers some meaningless chemical compounds and finally says, “Bugs are like fruit.” This is very significant progress. “Bugs are like fruit,” I agree. “Bugs eat sap. Change sap. Sap will control two animals.” “Sap will control bugs. Big animals eat bugs.” “Yes. You must change sap for bugs and animals.” “I will change sap for bugs and animals.” At last! “Yes. Change sap like this.” I deliver some prototype chemicals.

With each new course, he offers up little bites of the ethos that drives his cooking, the tastes and the words playing off each other like a kaiseki echo chamber. Ark shell, a bulging, bright orange clam peeking out of its dark shell, barely cooked, dusted with seaweed salt. "To add things is easy; to take them away is the challenge." Bamboo, cut into wedges, boiled in mountain water and served in a wide, shallow bowl with nothing but the cooking liquid. "How can we make the ingredient taste more like itself?With heat, with water, with knifework." Tempura: a single large clam, cloaked in a pale, soft batter with more chew than crunch. The clam snaps under gentle pressure, releasing a warm ocean of umami. "I want to make a message to the guest: this is the best possible way to cook this ingredient." A meaty fillet of eel wrapped around a thumb of burdock root, glazed with soy and mirin, grilled until crispy: a three-bite explosion that leaves you desperate for more. "The meal must go up and down, following strong flavors with subtle flavors, setting the right tone for the diner." And it does, rising and falling, ebbing and flowing, until the last frothy drop of matcha is gone, signaling the end of the meal.

In theory, toppings can include almost anything, but 95 percent of the ramen you consume in Japan will be topped with chashu, Chinese-style roasted pork. In a perfect world, that means luscious slices of marinated belly or shoulder, carefully basted over a low temperature until the fat has rendered and the meat collapses with a hard stare. Beyond the pork, the only other sure bet in a bowl of ramen is negi, thinly sliced green onion, little islands of allium sting in a sea of richness. Pickled bamboo shoots (menma), sheets of nori, bean sprouts, fish cake, raw garlic, and soy-soaked eggs are common constituents, but of course there is a whole world of outlier ingredients that make it into more esoteric bowls, which we'll get into later. While shape and size will vary depending on region and style, ramen noodles all share one thing in common: alkaline salts. Called kansui in Japanese, alkaline salts are what give the noodles a yellow tint and allow them to stand up to the blistering heat of the soup without degrading into a gummy mass. In fact, in the sprawling ecosystem of noodle soups, it may be the alkaline noodle alone that unites the ramen universe: "If it doesn't have kansui, it's not ramen," Kamimura says. Noodles and toppings are paramount in the ramen formula, but the broth is undoubtedly the soul of the bowl, there to unite the disparate tastes and textures at work in the dish. This is where a ramen chef makes his name. Broth can be made from an encyclopedia of flora and fauna: chicken, pork, fish, mushrooms, root vegetables, herbs, spices. Ramen broth isn't about nuance; it's about impact, which is why making most soup involves high heat, long cooking times, and giant heaps of chicken bones, pork bones, or both. Tare is the flavor base that anchors each bowl, that special potion- usually just an ounce or two of concentrated liquid- that bends ramen into one camp or another. In Sapporo, tare is made with miso. In Tokyo, soy sauce takes the lead. At enterprising ramen joints, you'll find tare made with up to two dozen ingredients, an apothecary's stash of dried fish and fungus and esoteric add-ons. The objective of tare is essentially the core objective of Japanese food itself: to pack as much umami as possible into every bite.

Established Sino-Burmese businessmen continue to remain at the helm of Myanmar's economy, where the Chinese minority have been transformed almost overnight into a garishly distinctive prosperous business community. Much of the foreign investment capital into the Burmese economy has been from Mainland Chinese investors and channeled through Burmese Chinese business networks for new startup businesses or foreign acquisitions. Many members of the Burmese Chinese business community act as agents for Mainland and overseas Chinese investors outside of Myanmar. In 1988, the State Law and Order Restoration Council (SLORC) came to power, and gradually loosened the government's role in the economy, encouraging private sector growth and foreign investment. This liberalization of state's role in the economy, if slight and uneven, nonetheless gave Burmese Chinese-led businesses extra space to expand and reassert their economic clout. Today, virtually all of Myanmar's retail, wholesale and shipping firms are in Chinese hands. For example, Sein Gayha, a major Burmese retailer that began in Yangon's Chinatown in 1985, is owned by a Burmese Hakka family. Moreover, ethnic Chinese control the nations four of the five largest commercial banks, Myanmar Universal Bank, Yoma Bank, Myanmar Mayflower Bank, and the Asia Wealth Bank. Today, Myanmar's ethnic Chinese community are now at the forefront of opening up the country's economy, especially towards Mainland China as an international overseas Chinese economic outpost. The Chinese government has been very proactive in engaging with the overseas Chinese diaspora and using China's soft power to help the Burmese Chinese community stay close to their roots in order to foster business ties.[9] Much of the foreign investment from Mainland China now entering Myanmar is being channeled through overseas Chinese bamboo networks. Many members of the Burmese Chinese business community often act as agents for expatriate and overseas Chinese investors outside of Myanmar.

Why can’t we be like that frail stem, laden with roses and rose-buds?” the philosopher said, pointing at a beautiful rosebush. “The wind blows, it shakes, and it bends, as if it were trying to protect its precious charge. If the stem were to remain upright, it would break, the wind would scatter the flowers, and the buds would rot. The wind passes by and the stem straightens anew, proud of its treasures. Who would accuse it of folding in the face of such need? Look over there, at that giant kupang,170 whose high leaves sway majestically, up where the eagle makes his nest. I brought it from the forest when it was still a fragile cutting, with thin bamboo poles supporting its trunk for months. Had I brought it here when it was large and full of life, it would certainly not have survived. The wind would have shaken it before its roots could sink into the earth, before it could establish itself in its surroundings and develop the nourishment it needed for its size and stature. That’s how you’ll end up, a plant transplanted from Europe to this rocky soil, if you don’t find support and develop humility. You are alone, highborn, in terrible conditions. The ground shakes, the sky portends a storm, and the tree canopy of your family attracts lightning. To fight against everything that exists today is not

Study the teachings of the pine tree, the bamboo, and the plum blossom. The pine is evergreen, firmly rooted, and venerable. The bamboo is strong, resilient, unbreakable. The plum blossom is hardy, fragrant, and elegant.

Digital Transformation is like a Bamboo Plantation-Bend but don't break. Be flexible yet firmly rooted. Show resilience while highly sustainable!

that part of me is like the bamboo shoots above ground. There’s a complex root system beneath the surface.

Breakthrough moments are often the result of many previous actions, which build up the potential required to unleash a major change. This pattern shows up everywhere. Cancer spends 80 percent of its life undetectable, then takes over the body in months. Bamboo can barely be seen for the first five years as it builds extensive root systems underground before exploding ninety feet into the air within six weeks.

Cancer spends 80 percent of its life undetectable, then takes over the body in months. Bamboo can barely be seen for the first five years as it builds extensive root systems underground before exploding ninety feet into the air within six weeks.

In the tin-covered porch Mr Chawla had constructed at the rear of the house she had set up her outdoor kitchen, spilling over into a grassy patch of ground. Here rows of pickle jars matured in the sun like an army balanced upon the stone wall; roots lay, tortured and contorted, upon a cot as they dried; and tiny wild fruit, scorned by all but the birds, lay cut open, displaying purple-stained hearts. Ginger was buried underground so as to keep it fresh; lemon and pumpkin dried on the roof; all manner of things fermented in tightly sealed tins; chilli peppers and curry leaves hung from the branches of a tree, and so did buffalo curd, dripping from a cloth on its way to becoming paneer. Newly strong with muscles, wiry and tough despite her slenderness, Kulfi sliced and pounded, ground and smashed, cut and chopped in a chaos of ingredients and dishes. ‘Cumin, quail, mustard seeds, pomelo rind,’ she muttered as she cooked. ‘Fennel, coriander, sour mango. Pandanus flour, lichen and perfumed kewra. Colocassia leaves, custard apple, winter melon, bitter gourd. Khas root, sandalwood, ash gourd, fenugreek greens. Snake-gourd, banana flowers, spider leaf, lotus root …’ She was producing meals so intricate, they were cooked sometimes with a hundred ingredients, balanced precariously within a complicated and delicate mesh of spices – marvellous triumphs of the complex and delicate art of seasoning. A single grain of one thing, a bud of another, a moist fingertip dipped lightly into a small vial and then into the bubbling pot; a thimble full, a matchbox full, a coconut shell full of dark crimson and deep violet, of dusty yellow spice, the entire concoction simmered sometimes for a day or two on coals that emitted only a glimmer of faint heat or that roared like a furnace as she fanned them with a palm leaf. The meats were beaten to silk, so spiced and fragrant they clouded the senses; the sauces were full of strange hints and dark undercurrents, leaving you on firm ground one moment, dragging you under the next. There were dishes with an aftertaste that exploded upon you and left you gasping a whole half-hour after you’d eaten them. Some that were delicate, with a haunting flavour that teased like the memory of something you’d once known but could no longer put your finger on. Pickled limes stuffed with cardamom and cumin, crepuscular creatures simmered upon the wood of a scented tree, small river fish baked in green coconuts, rice steamed with nasturtium flowers in the pale hollow of a bamboo stem, mushrooms red – and yellow-gilled, polka-dotted and striped. Desire filled Sampath as he waited for his meals. Spice-laden clouds billowed forth and the clashing cymbals of pots and pans declared the glory of the meal to come, scaring the birds from the trees about him.

looked more like one of those co-working hangouts that urban hipsters liked than an actual police station. It had annoyed the boys and girls in blue who had taken pride in their moldy, crumbling bunker with its flickering fluorescent lights and carpet stained from decades of criminals. Their annoyance at the bright paint and slick new office furniture was the only thing I didn’t hate about it. The Knockemout PD did their best to rediscover their roots, piling precious towers of case folders on top of adjustable-height bamboo desks and brewing too cheap, too strong coffee 24/7. There was a box of stale donuts open on the counter and powdered sugar fingerprints everywhere. But so far nothing had taken the shine off the newness of the fucking Knox Morgan Building. Sergeant Grave Hopper was behind his desk stirring half a pound of sugar into his coffee. A reformed motorcycle club member, he now spent his weeknights coaching his daughter’s softball team and his weekends mowing lawns. His and his mother-in-law’s. But once a year, he’d pack up his wife on the back of his bike, and off they’d go to relive their glory days on the open road. He spotted me and my guest and nearly upended the entire mug all over himself. “What’s goin’ on, Knox?” Grave asked, now

Breakthrough moments are often the result of many previous actions, which build up the potential required to unleash a major change. This pattern shows up everywhere. Cancer spends 80 percent of its life undetectable, then takes over the body in months.18 Bamboo can barely be seen for the first five years as it builds extensive root systems underground before exploding ninety feet into the air within six weeks.

The key to great bamboo, Yamashita tells me, is space. Bamboo trees can reproduce for six years, but their roots need room to spread, and the sun needs room to bake the forest floor. More than a farmer, Yamashita is a constant gardener, pruning branches, keeping the trees to a height of six meters, using rice husk to sow nutrients into the soil. The best bamboo is found deep underground, safely away from sunlight, turning the harvest into something resembling a truffle hunt. We walk carefully and quietly through the forest, looking for little cracks in the earth that indicate a baby bamboo trying to make its way to the surface. When we spot cracks, Yamashita comes by with a small pick and gently works the soil until he reaches the bulb. Most bamboo you see is ruddy brown or purple, but Yamashita's takenoko comes out lily white, tender, and sweet enough to eat like an apple. "You have to cook it right away, otherwise you begin to lose the flavor," says Shunichi.

Next comes chawan mushi, a delicate egg custard studded with wild mountain vegetables and surrounded by flowers from the bamboo forest. A dish as old as Kyoto itself. Toshio plucks two sacs of cod milt from the grill, slides them off the skewer into a squat clay box filled with bubbling miso. He comes back a second later with a scoop of konawata, pickled sea cucumber organs. A dish as new as the spring flowers blooming just outside the window. One by one, the market stars reappear on the plate. A black-and-gold lacquered bowl: Toshio pulls off the top to reveal thin slices of three-year-old virgin wild boar braised into sweet, savory submission with Kyoto white miso and chunks of root vegetables. Uni- Hokkaido and Kansai- the first atop a wedge of taro root dusted with rice flour and lightly fried, the other resting gently on a fried shiso leaf. Two bites, two urchins, an echo of the lesson in the market this morning.

5 × 5 × 5 Daily Worksheet—Preferred Foods List Choose one item from each defense category to eat each day. Defense: Angiogenesis Antiangiogenic Almonds Anchovies Apple peel Apples (Granny Smith, Red Delicious, Reinette) Apricot Arctic char Arugula Bamboo shoots Barley Beer Belgian endive Bigeye tuna Black bass Black beans Black plums Black raspberries Black tea Blackberries Blueberries Blueberries (dried) Bluefin tuna Bluefish Bok choy Bottarga Broccoli Broccoli rabe Cabbage Camembert cheese Capers Carrots Cashews Cauliflower Caviar (sturgeon) Chamomile tea Cherries Cherries (dried) Cherry tomatoes Chestnuts Chia seeds Chicken (dark meat) Chile peppers Cinnamon Cloudy apple cider Cockles (clam) Coffee Cranberries Cranberries (dried) Dark chocolate Eastern oysters Edam cheese Eggplant Emmenthal cheese Escarole Fiddleheads Fish roe (salmon) Flax seeds Frisee Ginseng Gouda cheese Gray mullet Green tea Guava Hake Halibut Jamón iberico de bellota Jarlsberg cheese Jasmine green tea John Dory (fish) Kale Kimchi Kiwifruit Licorice root Lychee Macadamia nuts Mackerel Mangoes Manila clams Mediterranean sea bass Muenster cheese Navy beans Nectarine Olive oil (EVOO) Onions Oolong tea Oregano Pacific oysters Peaches Pecans Peppermint Pine nuts Pink grapefruit Pistachios Plums Pomegranates Pompano Proscuitto di Parma Pumpkin seeds Puntarelle Radicchio Rainbow trout Raspberries Red black-skin tomatoes Redfish Red-leaf lettuce Red mullet Red wine (Cabernet, Cabernet Franc, Petit Verdot) Romanesco Rosemary Rutabaga Salmon San Marzano tomatoes Sardine Sauerkraut Sea bream Sea cucumber Sencha green tea Sesame seeds Soy Spiny lobster Squash blossoms Squid ink Stilton cheese Strawberries Sultana raisins Sunflower seeds Swordfish Tangerine tomatoes Tardivo di Treviso Tieguanyin green tea Tuna Turmeric Turnips Walnuts Watermelon Yellowtail (fish)

Defense: Immunity Acerola Aged garlic Apple peel Apples (Granny Smith, Red Delicious, Reinette) Apricots Arugula Bamboo shoots Barley Belgian endive Black plums Black raspberries Black tea Blackberries Blackberries (dried) Blueberries Blueberries (dried) Bok choy Broccoli Broccoli rabe Broccoli sprouts Cabbage Camu camu Capers Carrots Cauliflower Chamomile tea Chanterelle mushrooms Cherries Cherries (dried) Cherry tomatoes Chestnuts Chia seeds Chile peppers Coffee Collard greens Concord grape juice Cranberries Cranberries (dried) Cranberry juice Dark chocolate Eggplant Enoki mushrooms Escarole Fiddleheads Flax seeds Frisee Ginseng Goji berries Grapefruit Green tea Guava Kale Kimchi Kiwifruit Licorice root Lychee Maitake mushrooms Mangoes Morel mushrooms Mustard greens Nectarines Olive oil (EVOO) Onions Orange juice Oranges Oyster mushrooms Pacific oysters Peaches Peppermint Plums Pomegranates Porcini mushrooms Pumpkin seeds Puntarelle Radicchio Raspberries Razor clams Red-leaf lettuce Red wine (Cabernet, Cabernet Franc, Petit Verdot) Romanesco Rosemary Rutabaga Saffron Sauerkraut Sesame seeds Shiitake mushrooms Spinach Squash blossoms Squid ink Strawberries Sultana raisins Swiss chard Tardivo di Treviso Truffles Turmeric Turnips Walnuts Watercress White button mushrooms

Hope can be as revolutionary as an overnight forest. A bamboo shoot, ripe and bruised can stir to root silently.

Are we equal?” “Equality is not a fact, like the length of days. Clearly I am superior to you in size and age and intelligence. Equality is an idea, a belief, like beauty. The duality at root is barbarity and civilization. It is barbarous for eagles to eat Pacifists. It is civilized for Pacifists to seek peace with Glassmakers. It is civilized to live as an equal with Pacifists. It was barbarity that destroyed bamboo civilization when my ancestors allowed their interactions with animals to become selfish. Civilization will govern my interactions and give them a meaning and new purpose to my species.