Bologna Day Quotes

Four times during the first six days they were assembled and briefed and then sent back. Once, they took off and were flying in formation when the control tower summoned them down. The more it rained, the worse they suffered. The worse they suffered, the more they prayed that it would continue raining. All through the night, men looked at the sky and were saddened by the stars. All through the day, they looked at the bomb line on the big, wobbling easel map of Italy that blew over in the wind and was dragged in under the awning of the intelligence tent every time the rain began. The bomb line was a scarlet band of narrow satin ribbon that delineated the forward most position of the Allied ground forces in every sector of the Italian mainland. For hours they stared relentlessly at the scarlet ribbon on the map and hated it because it would not move up high enough to encompass the city. When night fell, they congregated in the darkness with flashlights, continuing their macabre vigil at the bomb line in brooding entreaty as though hoping to move the ribbon up by the collective weight of their sullen prayers. "I really can't believe it," Clevinger exclaimed to Yossarian in a voice rising and falling in protest and wonder. "It's a complete reversion to primitive superstition. They're confusing cause and effect. It makes as much sense as knocking on wood or crossing your fingers. They really believe that we wouldn't have to fly that mission tomorrow if someone would only tiptoe up to the map in the middle of the night and move the bomb line over Bologna. Can you imagine? You and I must be the only rational ones left." In the middle of the night Yossarian knocked on wood, crossed his fingers, and tiptoed out of his tent to move the bomb line up over Bologna.

What I remember most about those days is how happy we all were. When I think back on my life growing up on Terra d’Amore, tides of warm memories wash over me like the waves of the Mediterranean. Our little farm, nestled in the hills and valleys of Montecalvo just outside Bologna, was idyllic. Indeed, it was an Italian paradise...a veritable heaven.

Corn is what feeds the steer that becomes the steak. Corn feeds the chicken and the pig, the turkey, and the lamb, the catfish and the tilapia and, increasingly, even the salmon, a carnivore by nature that the fish farmers are reengineering to tolerate corn. The eggs are made of corn. The milk and cheese and yogurt, which once came from dairy cows that grazed on grass, now typically comes from Holsteins that spend their working lives indoors tethered to machines, eating corn. Head over to the processed foods and you find ever more intricate manifestations of corn. A chicken nugget, for example, piles up corn upon corn: what chicken it contains consists of corn, of course, but so do most of a nugget's other constituents, including the modified corn starch that glues the things together, the corn flour in the batter that coats it, and the corn oil in which it gets fried. Much less obviously, the leavenings and lecithin, the mono-, di-, and triglycerides, the attractive gold coloring, and even the citric acid that keeps the nugget "fresh" can all be derived from corn. To wash down your chicken nuggets with virtually any soft drink in the supermarket is to have some corn with your corn. Since the 1980s virtually all the sodas and most of the fruit drinks sold in the supermarket have been sweetened with high-fructose corn syrup (HFCS) -- after water, corn sweetener is their principal ingredient. Grab a beer for you beverage instead and you'd still be drinking corn, in the form of alcohol fermented from glucose refined from corn. Read the ingredients on the label of any processed food and, provided you know the chemical names it travels under, corn is what you will find. For modified or unmodified starch, for glucose syrup and maltodextrin, for crystalline fructose and ascorbic acid, for lecithin and dextrose, lactic acid and lysine, for maltose and HFCS, for MSG and polyols, for the caramel color and xanthan gum, read: corn. Corn is in the coffee whitener and Cheez Whiz, the frozen yogurt and TV dinner, the canned fruit and ketchup and candies, the soups and snacks and cake mixes, the frosting and candies, the soups and snacks and cake mixes, the frosting and gravy and frozen waffles, the syrups and hot sauces, the mayonnaise and mustard, the hot dogs and the bologna, the margarine and shortening, the salad dressings and the relishes and even the vitamins. (Yes, it's in the Twinkie, too.) There are some forty-five thousand items in the average American supermarket and more than a quarter of them now contain corn. This goes for the nonfood items as well: Everything from the toothpaste and cosmetics to the disposable diapers, trash bags, cleansers, charcoal briquettes, matches, and batteries, right down to the shine on the cover of the magazine that catches your eye by the checkout: corn. Even in Produce on a day when there's ostensibly no corn for sale, you'll nevertheless find plenty of corn: in the vegetable wax that gives the cucumbers their sheen, in the pesticide responsible for the produce's perfection, even in the coating on the cardboard it was shipped in. Indeed, the supermarket itself -- the wallboard and joint compound, the linoleum and fiberglass and adhesives out of which the building itself has been built -- is in no small measure a manifestation of corn.

I’ve known Florence long, sir, but I’ve never known her so lovely as to-night. It’s as if the ghosts of her past were abroad in the empty streets. The present is sleeping; the past hovers about us like a dream made visible. Fancy the old Florentines strolling up in couples to pass judgment on the last performance of Michael, of Benvenuto! We should come in for a precious lesson if we might overhear what they say. The plainest burgher of them in his cap and gown had a taste in the matter! That was the prime of art, sir. The sun stood high in heaven, and his broad and equal blaze made the darkest places bright and the dullest eyes clear. We live in the evening of time! We grope in the gray dusk, carrying each our poor little taper of selfish and painful wisdom, holding it up to the great models and to the dim idea, and seeing nothing but overwhelming greatness and dimness. The days of illumination are gone! But do you know I fancy—I fancy”—and he grew suddenly almost familiar in this visionary fervor—“I fancy the light of that time rests upon us here for an hour! I have never seen the David so grand, the Perseus so fair! Even the inferior productions of John of Bologna and of Baccio Bandinelli seem to realize the artist’s dream. I feel as if the moonlit air were charged with the secrets of the masters, and as if, standing here in religious contemplation, we might—we might witness a revelation!” Perceiving at this moment, I suppose, my halting comprehension reflected in my puzzled face, this interesting rhapsodist paused and blushed. Then with a melancholy smile, “You think me a moonstruck charlatan, I suppose. It’s not my habit to hang about the piazza and pounce upon innocent tourists. But to-night I confess I’m under the charm. And then somehow I fancied you too were an artist!

What are we doing here?" Daniel suddenly shouted, rattling an amateur painting of a blue sailboat on the wall. "We clearly need to be at the library at Bologna. Do you still have keys to get in? In your office you must have had-" "I became emeritus thirteen years ago, Daniel. And we're not traveling two hundred kilometers in the middle of the night to look at..." He paused. "Look at Lucinda, she's sleeping standing up, like a horse!" Luce grimaced groggily. She was afraid to start down the path of a dream for fear she might meet Bill. He had a tendency to turn up when she closed her eyes these days. She wanted to stay awake, to stay away from him, to be a part of the conversation about the relic she and Daniel would need to find the next day. But sleep was insistent and would not be denied. Seconds or hours later, Daniel's arms lifted her from the ground and carried her up a dark and narrow flight of stairs. "I'm sorry, Luce," she thought he said. She was too deep asleep to respond. "I should have let you rest sooner. I'm just so scared," he whispered. "Scared we're going to run out of time.

Chapter 1 Death on the Doorstep LIVY HINGE’S AUNT lay dying in the back yard, which Aunt Neala thought was darned inconvenient. “Nebula!” she called, hoping her weakened voice would reach the barn where that lazy cat was no doubt taking a nap. If Neala had the energy to get up and tap her foot she would. If only that wretched elf hadn’t attacked her, she’d have made her delivery by now. Instead she lay dying. She willed her heart to take its time spreading the poison. Her heart, being just as stubborn as its owner, ignored her and raced on. A cat with a swirling orange pattern on its back ran straight to Neala and nuzzled her face. “Nebula!” She was relieved the cat had overcome its tendency to do the exact opposite of whatever was most wanted of it. Reaching into her bag, Neala pulled out a delicate leaf made of silver. She fought to keep one eye cracked open to make sure the cat knew what to do. The cat took the leaf in its teeth and ran back toward the barn. It was important that Neala stay alive long enough for the cat to hide the leaf. The moment Neala gave up the ghost, the cat would vanish from this world and return to her master. Satisfied, Neala turned her aching head toward the farmhouse where her brother’s family was nestled securely inside. Smoke curled carelessly from the old chimney in blissful ignorance of the peril that lay just beyond the yard. The shimmershield Neala had created around the property was the only thing keeping her dear ones safe. A sheet hung limply from a branch of the tree that stood sentinel in the back of the house. It was Halloween and the sheet was meant to be a ghost, but without the wind it only managed to look like old laundry. Neala’s eyes followed the sturdy branch to Livy’s bedroom window. She knew what her failure to deliver the leaf meant. The elves would try again. This time, they would choose someone young enough to be at the peak of their day dreaming powers. A druid of the Hinge bloodline, about Livy’s age. Poor Livy, who had no idea what she was. Well, that would change soon enough. Neala could do nothing about that now. Her willful eyes finally closed. In the wake of her last breath a storm rose up, bringing with it frightful wind and lightning. The sheet tore free from the branch and flew away. The kitchen door banged open. Livy Hinge, who had been told to secure the barn against the storm, found her lifeless aunt at the edge of the yard. ☐☐☐ A year later, Livy still couldn’t think about Aunt Neala without feeling the memories bite at her, as though they only wanted to be left alone. Thankfully, Livy wasn’t concerned about her aunt at the moment. Right now, Rudus Brutemel was going to get what was coming to him. Hugh, Livy’s twin, sat next to her on the bus. His nose was buried in a spelling book. The bus lurched dangerously close to their stop. If they waited any longer, they’d miss their chance. She looked over her shoulder to make sure Rudus was watching. Opening her backpack, she made a show of removing a bologna sandwich with thick slices of soft homemade bread. Hugh studied the book like it was the last thing he might ever see. Livy nudged him. He tore his eyes from his book and delivered his lines as though he were reading them. “Hey, can I have some? I’m starving.” At least he could make his stomach growl on demand.

As assistant director of programs, Anne was struggling with how to get more food out where it was needed. "Donors love pictures of cute little kids having snacks at school," she said. "And they support meal programs for seniors. But nobody's lining up to say, Gee, I want to put food in the cupboard for really poor black mothers who use drugs; I want to buy groceries for everyone living in the projects. Very few donors trust poor people enough to just give away food without conditions." Anne held a dim view of charity kitchens that kept poor people waiting in line two or three times a day just to get a meal ladled out. "They're convenient for staff," she said, "but they take away people's dignity, and they reinforce dependency. They're about control." In addition, she said, institutional meal programs, such as those in school lunchrooms, tended to provide unhealthy food that was fast to make—bologna sandwiches on white bread, instant mashed potatoes, canned fruit cocktail.

was reaching for another when his cell phone rang. He checked the ID, saw that it was Belinda, and ignored it. He wasn’t ready to start another job for a few days. He wanted to hole up in his tiny trailer, drink a few beers, eat bologna sandwiches, and watch old reruns on television with Sassy beside him. When he got ready to work, he’d call her. This was a holiday, by damn, and he deserved a little time off. He looked around at the tiny travel trailer and imagined Melanie in the kitchen, like she had been that last night they were together. They’d spent every weekend they could get out of the big city camping out at the lake—doing some fishing, having a few beers, and planning their future. He blinked back the tears. He’d lost her, all over a quart of milk. She’d needed it for breakfast the next morning and insisted on driving into town while he fished for their supper. After the auto accident that killed her, he drowned his grief in

Because for all my massive appetite, I cannot cook to save my life. When Grant came to my old house for the first time, he became almost apoplectic at the contents of my fridge and cupboards. I ate like a deranged college frat boy midfinals. My fridge was full of packages of bologna and Budding luncheon meats, plastic-wrapped processed cheese slices, and little tubs of pudding. My cabinets held such bounty as cases of chicken-flavored instant ramen noodles, ten kinds of sugary cereals, Kraft Macaroni & Cheese, and cheap canned tuna. My freezer was well stocked with frozen dinners, heavy on the Stouffer's lasagna and bags of chicken tenders. My garbage can was a wasteland of take-out containers and pizza boxes. In my defense, there was also always really good beer and a couple of bottles of decent wine. My eating habits have done a pretty solid turnaround since we moved in together three years ago. Grant always leaved me something set up for breakfast: a parfait of Greek yogurt and homemade granola with fresh berries, oatmeal that just needs a quick reheat and a drizzle of cinnamon honey butter, baked French toast lingering in a warm oven. He almost always brings me leftovers from the restaurant's family meal for me to take for lunch the next day. I still indulge in greasy takeout when I'm on a job site, as much for the camaraderie with the guys as the food itself; doesn't look good to be noshing on slow-roasted pork shoulder and caramelized root vegetables when everyone else is elbow-deep in a two-pound brick of Ricobene's breaded steak sandwich dripping marinara.

She was checking the ingredients—an interesting potpourri of words she’d need to look up—when she felt, actually felt, someone’s eyes on her. Still holding the box at eye level, she slowly shifted her gaze. Down the corridor, near the bologna and salami display, a man stood and openly stared at her. There was no one else in the aisle. He was average height, maybe five-ten or so. A razor hadn’t glided across his face in at least two days. He wore blue jeans, a maroon T-shirt, and a shiny black Members Only windbreaker. His baseball cap had a Nike swoosh on it. Grace had never seen the man before. He stared at her for another moment before he spoke. His voice was barely a whisper. “Mrs. Lamb,” the man said to her. “Room 17.” For

How blind men are to make so little account of time, having one day to render account of how uselessly they employed it - this time which, however short, may merit an eternity, but which, once passed, can never be regained. Saint Catherine of Bologna.

To wash down your chicken nuggets with virtually any soft drink in the supermarket is to have some corn with your corn. Since the 1980s virtually all the sodas and most of the fruit drinks sold in the supermarket have been sweetened with high-fructose corn syrup (HFCS) -- after water, corn sweetener is their principal ingredient. Grab a beer for you beverage instead and you'd still be drinking corn, in the form of alcohol fermented from glucose refined from corn. Read the ingredients on the label of any processed food and, provided you know the chemical names it travels under, corn is what you will find. For modified or unmodified starch, for glucose syrup and maltodextrin, for crystalline fructose and ascorbic acid, for lecithin and dextrose, lactic acid and lysine, for maltose and HFCS, for MSG and polyols, for the caramel color and xanthan gum, read: corn. Corn is in the coffee whitener and Cheez Whiz, the frozen yogurt and TV dinner, the canned fruit and ketchup and candies, the soups and snacks and cake mixes, the frosting and candies, the soups and snacks and cake mixes, the frosting and gravy and frozen waffles, the syrups and hot sauces, the mayonnaise and mustard, the hot dogs and the bologna, the margarine and shortening, the salad dressings and the relishes and even the vitamins. (Yes, it's in the Twinkie, too.) There are some forty-five thousand items in the average American supermarket and more than a quarter of them now contain corn. This goes for the nonfood items as well: Everything from the toothpaste and cosmetics to the disposable diapers, trash bags, cleansers, charcoal briquettes, matches, and batteries, right down to the shine on the cover of the magazine that catches your eye by the checkout: corn. Even in Produce on a day when there's ostensibly no corn for sale, you'll nevertheless find plenty of corn: in the vegetable wax that gives the cucumbers their sheen, in the pesticide responsible for the produce's perfection, even in the coating on the cardboard it was shipped in. Indeed, the supermarket itself -- the wallboard and joint compound, the linoleum and fiberglass and adhesives out of which the building itself has been built -- is in no small measure a manifestation of corn.

Europe’s earliest cookbook came from ancient Rome. In it, the writer Epicius described the recipes for dishes such as stuffed dormouse, and snails soaked in wine and oil. Food fashions may have changed, but many Italians still take great pride in their cooking. Regional Italian dishes have become familiar in countries around the world. They include bolognaise sauce from Bologna, cassata siciliana (an ice-cream dessert) from Sicily, and from Parma, the smoked parma ham which is often served thinly sliced with fresh figs. Italian restaurants are found in towns and cities in many other countries. Traditionally, the midday meal is the main meal of the day, and a family event. Fresh ingredients are usually used, and packaged “convenience foods” are less common than in many other countries. Fresh raw vegetables, sliced very thinly and arranged in a colorful display, are often served as an appetizer. Common drinks are wine (though often watered down for children) and mineral water. For dessert there is usually fresh fruit and more Italian specialties, ice cream and espresso coffee.