Chew The Fat Quotes

Ladies and gentlemen of the class of '97: Wear sunscreen. If I could offer you only one tip for the future, sunscreen would be it. The long-term benefits of sunscreen have been proved by scientists, whereas the rest of my advice has no basis more reliable than my own meandering experience. I will dispense this advice now. Enjoy the power and beauty of your youth. Oh, never mind. You will not understand the power and beauty of your youth until they've faded. But trust me, in 20 years, you'll look back at photos of yourself and recall in a way you can't grasp now how much possibility lay before you and how fabulous you really looked. You are not as fat as you imagine. Don't worry about the future. Or worry, but know that worrying is as effective as trying to solve an algebra equation by chewing bubble gum. The real troubles in your life are apt to be things that never crossed your worried mind, the kind that blindside you at 4 p.m. on some idle Tuesday.

As different as we all are, there’s one thing most young women have in common: We’re all brought up to feel like there’s something wrong with us. We’re too fat. We’re dumb. We’re too smart. We’re not ladylike enough - ‘stop cursing, chewing with your mouth open, speaking your mind’. We’re too slutty. We’re not slutty enough. Fuck that. You’re not too fat. You’re not too loud. You’re not too smart. You’re not unladylike. There is nothing wrong with you.

Ladies and gentlemen of the class of '97: Wear sunscreen. If I could offer you only one tip for the future, sunscreen would be it. The long-term benefits of sunscreen have been proved by scientists, whereas the rest of my advice has no basis more reliable than my own meandering experience. I will dispense this advice now. Enjoy the power and beauty of your youth. Oh, never mind. You will not understand the power and beauty of your youth until they've faded. But trust me, in 20 years, you'll look back at photos of yourself and recall in a way you can't grasp now how much possibility lay before you and how fabulous you really looked. You are not as fat as you imagine. Don't worry about the future. Or worry, but know that worrying is as effective as trying to solve an algebra equation by chewing bubble gum. The real troubles in your life are apt to be things that never crossed your worried mind, the kind that blindside you at 4 pm on some idle Tuesday. Do one thing everyday that scares you. Sing. Don't be reckless with other people's hearts. Don't put up with people who are reckless with yours. Floss. Don't waste your time on jealousy. Sometimes you're ahead, sometimes you're behind. The race is long and, in the end, it's only with yourself. Remember compliments you receive. Forget the insults. If you succeed in doing this, tell me how. Keep your old love letters. Throw away your old bank statements. Stretch. Don't feel guilty if you don't know what you want to do with your life. The most interesting people I know didn't know at 22 what they wanted to do with their lives. Some of the most interesting 40-year-olds I know still don't. Get plenty of calcium. Be kind to your knees. You'll miss them when they're gone. Maybe you'll marry, maybe you won't. Maybe you'll have children, maybe you won't. Maybe you'll divorce at 40, maybe you'll dance the funky chicken on your 75th wedding anniversary. Whatever you do, don't congratulate yourself too much, or berate yourself either. Your choices are half chance. So are everybody else's. Enjoy your body. Use it every way you can. Don't be afraid of it or of what other people think of it. It's the greatest instrument you'll ever own. Dance, even if you have nowhere to do it but your living room. Read the directions, even if you don't follow them. Do not read beauty magazines. They will only make you feel ugly. Get to know your parents. You never know when they'll be gone for good. Be nice to your siblings. They're your best link to your past and the people most likely to stick with you in the future. Understand that friends come and go, but with a precious few you should hold on. Work hard to bridge the gaps in geography and lifestyle, because the older you get, the more you need the people who knew you when you were young. Live in New York City once, but leave before it makes you hard. Live in Northern California once, but leave before it makes you soft. Travel. Accept certain inalienable truths: Prices will rise. Politicians will philander. You, too, will get old. And when you do, you'll fantasize that when you were young, prices were reasonable, politicians were noble, and children respected their elders. Respect your elders. Don't expect anyone else to support you. Maybe you have a trust fund. Maybe you'll have a wealthy spouse. But you never know when either one might run out. Don't mess too much with your hair or by the time you're 40 it will look 85. Be careful whose advice you buy, but be patient with those who supply it. Advice is a form of nostalgia. Dispensing it is a way of fishing the past from the disposal, wiping it off, painting over the ugly parts and recycling it for more than it's worth. But trust me on the sunscreen.

the lost women I need to know their names those women I would have walked with, jauntily the way men go in groups swinging their arms, and the ones those sweating women whom I would have joined After a hard game to chew the fat what would we have called each other laughing joking into our beer? where are my gangs, my teams, my mislaid sisters? all the women who could have known me, where in the world are their names?

Enjoy the power and beauty of your youth; oh nevermind; you will not understand the power and beauty of your youth until they have faded. But trust me, in 20 years you’ll look back at photos of yourself and recall in a way you can’t grasp now how much possibility lay before you and how fabulous you really looked….You’re not as fat as you imagine. Don’t worry about the future; or worry, but know that worrying is as effective as trying to solve an algebra equation by chewing bubblegum. The real troubles in your life are apt to be things that never crossed your worried mind; the kind that blindside you at 4pm on some idle Tuesday. Do one thing everyday that scares you Sing Don’t be reckless with other people’s hearts, don’t put up with people who are reckless with yours. Floss Don’t waste your time on jealousy; sometimes you’re ahead, sometimes you’re behind…the race is long, and in the end, it’s only with yourself. Remember the compliments you receive, forget the insults; if you succeed in doing this, tell me how. Keep your old love letters, throw away your old bank statements. Stretch Don’t feel guilty if you don’t know what you want to do with your life…the most interesting people I know didn’t know at 22 what they wanted to do with their lives, some of the most interesting 40 year olds I know still don’t. Get plenty of calcium. Be kind to your knees, you’ll miss them when they’re gone. Maybe you’ll marry, maybe you won’t, maybe you’ll have children,maybe you won’t, maybe you’ll divorce at 40, maybe you’ll dance the funky chicken on your 75th wedding anniversary…what ever you do, don’t congratulate yourself too much or berate yourself either – your choices are half chance, so are everybody else’s. Enjoy your body, use it every way you can…don’t be afraid of it, or what other people think of it, it’s the greatest instrument you’ll ever own.. Dance…even if you have nowhere to do it but in your own living room. Read the directions, even if you don’t follow them. Do NOT read beauty magazines, they will only make you feel ugly. Get to know your parents, you never know when they’ll be gone for good. Be nice to your siblings; they are the best link to your past and the people most likely to stick with you in the future. Understand that friends come and go,but for the precious few you should hold on. Work hard to bridge the gaps in geography and lifestyle because the older you get, the more you need the people you knew when you were young.

I feel The Fear coming on, and the only cure for that is to chew up a fat black wad of blood-opium about the size of a young meatball and then call a cab for a fast run down to that strip of X-film houses on 14th Street… peel back the brain, let the opium take hold, and get locked into serious pornography.

I heard the telephone tootling out in the hall and rose to attend it. “Bertram Wooster’s residence,” I said, having connected with the instrument. “Wooster in person at this end. Oh, hullo,” I added, for the voice that boomed over the wire was that of Mrs. Thomas Portalington Travers of Brinkley Court, Market Snodsbury, near Droitwich — or, putting it another way, my good and deserving Aunt Dahlia. “A very hearty pip-pip to you, old ancestor,” I said, well pleased, for she is a woman with whom it is always a privilege to chew the fat. “And a rousing toodle-oo to you, you young blot on the landscape,” she replied cordially.

I am what became of your child. I found an old baby picture of me. And it was somebody else, not me. It was somebody pink and fat who never heard of sick or lonely, somebody who cried and got fed,, and reached up and got held and kicked but didn't hurt anybody, and slept whenever she wanted to, just by closing her eyes. Somebody who mainly just laid there and laughed at the colors waving around over her head and chewed on a polka-dot whale and woke up knowing some new trick nearly every day and rolled over and drooled on the sheet and felt your hand pulling my quilt back up over me. That's who I started out and this is who is left. That's what this is about. It's somebody I lost, all right, it's my own self. Who I never was. Or who I tried to be and never got there. Somebody I waited for who never came. And never will. So, see, it doesn't much matter what else happens in the world or in this house, even. I'm what was worth waiting for and I didn't make it. Me...who might have made a difference to me...I'm not going to show up, so there's no reason to stay, except to keep you company, and that's...not reason enough because I'm not...very good company. Am I.

By the following morning, Anthony was drunk. By afternoon, he was hungover. His head was pounding, his ears were ringing, and his brothers, who had been surprised to discover him in such a state at their club, were talking far too loudly. Anthony put his hands over his ears and groaned.Everyone was talking far too loudly. “Kate boot you out of the house?” Colin asked, grabbing a walnut from a large pewter dish in the middle their table and splitting it open with a viciously loud crack. Anthony lifted his head just far enough to glare at him. Benedict watched his brother with raised brows and the vaguest hint of a smirk. “She definitely booted him out,” he said to Colin. “Hand me one of those walnuts, will you?” Colin tossed one across the table. “Do you want the crackers as well?” Benedict shook his head and grinned as he held up a fat, leather-bound book. “Much more satisfying to smash them.” “Don’t,” Anthony bit out, his hand shooting out to grab the book, “even think about it.” “Ears a bit sensitive this afternoon, are they?” If Anthony had had a pistol, he would have shot them both, hang the noise. “If I might offer you a piece of advice?” Colin said, munching on his walnut. “You might not,” Anthony replied. He looked up. Colin was chewing with his mouth open. As this had been strictly forbidden while growing up in their household, Anthony could only deduce that Colin was displaying such poor manners only to make more noise. “Close your damned mouth,” he muttered. Colin swallowed, smacked his lips, and took a sip of his tea to wash it all down. “Whatever you did, apologize for it. I know you, and I’m getting to know Kate, and knowing what I know—” “What the hell is he talking about?” Anthony grumbled. “I think,” Benedict said, leaning back in his chair, “that he’s telling you you’re an ass.” “Just so!” Colin exclaimed. Anthony just shook his head wearily. “It’s more complicated than you think.” “It always is,” Benedict said, with sincerity so false it almost managed to sound sincere. “When you two idiots find women gullible enough to actually marry you,” Anthony snapped, “then you may presume to offer me advice. But until then ...shut up.” Colin looked at Benedict. “Think he’s angry?” Benedict quirked a brow. “That or drunk.” Colin shook his head. “No, not drunk. Not anymore, at least. He’s clearly hungover.” “Which would explain,” Benedict said with a philosophical nod, “why he’s so angry.” Anthony spread one hand over his face and pressed hard against his temples with his thumb and middle finger. “God above,” he muttered. ‘‘What would it take to get you two to leave me alone?” “Go home, Anthony,” Benedict said, his voice surprisingly gentle.

If your life can hang from a chewing gum wrapper it can hang from anything in the book. It can hang from a bullet no bigger than a bean, or from a cigarette smoked in bed, or a bad breakfast that causes the doctor to sew the absorbent cotton inside you. From a slick tire tread or the hiccups or from kissing the wrong woman. Life is a rental proposition with no lease. For everybody, tall and short, muscles and fat, white and yellow, rich and poor. I know that now. And it is good to know at a time like this

The words he had written wiggled off the page and escaped from the drawer. The letters stacked themselves, one on top of the other. Their towers reached higher and higher until they stood majestic and tall, surrounding Neftali in a city of promise. HUMANITY. SOLIDARITY. GENEROSITY. PEACE. JUSTICE. LOVE. Then a tiny, conceited word came along. Like a hungry termite, it began to gnaw on the tall words, chewing at their foundation, gulping their pulp until they swayed, toppled, and collapsed. All that remained was one fat, satisfied syllable. FEAR.

She reckons most of those models eat about one carrot a week, chew cotton wool like race horse jockeys to keep thin, and smoke cigarettes. Apparently, they all look like crap by the time they are 30, and go out with the ‘wrong’ sort of men..

If only it were possible to juicily belch up the life one's lived, chew it anew and gulp it down, and then once more to roll it with a fat, ox-like tongue, to squeeze from its eternal dregs the former sweetness of crisp grass, drunk with the morning dew and the bitterness of lilac leaves!

She inhaled deeply—and sneezed. Stupid allergies. “Gods bless you,” Rishi said. Dimple arched an eyebrow. “Gods?” He nodded sagely. “As a Hindu, I’m a polytheist, as you well know.” Dimple laughed. “Yes, and I also know we still only say ‘God,’ not ‘gods.’ We still believe Brahma is the supreme creator.” Rishi smiled, a sneaky little thing that darted out before he could stop it. “You got me. It’s my version of microaggressing back on people.” “Explain.” “So, okay. This is how it works in the US: In the spring we’re constantly subjected to bunnies and eggs wherever we go, signifying Christ’s resurrection. Then right around October we begin to see pine trees and nativity scenes and laughing fat white men everywhere. Christian iconography is all over the place, constantly in our faces, even in casual conversation. This is the bible of comic book artists . . . He had a come to Jesus moment, all of that stuff. So this is my way of saying, Hey, maybe I believe something a little different. And every time someone asks me why ‘gods,’ I get to explain Hinduism.” Dimple chewed on this, impressed in spite of herself. He actually had a valid point. Why was Christianity always the default? “Ah.” She nodded, pushing her glasses up on her nose. “So what you’re saying is, you’re like a Jehovah’s Witness for our people.” Rishi’s mouth twitched, but he nodded seriously. “Yes. I’m Ganesha’s Witness. Has a bit of a ring to it, don’t you think?

To be honest, I keep wishing we could all talk. Chew the fat. And, yes, I know that wishing is another symptom of hope, but I can't help it. As we amble along, trudging over steaming brimstone beds of sulfur and coal, I want to ask if anyone else feels an intense sense of shame. By dying, do they feel as if they've disappointed everyone who ever bothered to love them? After all the effort that so many people made to raise them, to feed and teach them, do Archer or Leonard or Babette feel a crushing sense of having failed their loved ones? Do they worry that dying constitutes the biggest sin they could possibly commit?

When I came into his presence, he was seated, and in his lap was a fat yellow cat. He told me that one of the captains had brought the beast to him, from an island beyond the sunrise. 'Have you ever seen her like?' he asked of me. And to him I said, 'Each night in the alleys of Braavos I see a thousand like him,' and the Sealord laughed, and that day I was named the first sword." Arya screwed up her face. "I don't understand." Syrio clicked his teeth together. "The cat was an ordinary cat, no more. The others expected a fabulous beast, so that is what they saw. How large it was, they said. It was no larger than any other cat, only fat from indolence, for the Sealord fed it from his own table. What curious small ears, they said. Its ears had been chewed away in kitten fights. And it was plainly a tomcat, yet the Sealord said 'her', and that is what the others saw. Are you hearing?" Arya thought about it. "You saw what was there." "Just so. Opening your eyes is all that is needing. the heart lies and the head plays tricks with us, but the eyes see true. Look with your eyes. Hear with your ears. Taste with your mouth. Smell with your nose. Feel with your skin. Then comes the thinking, afterward, and in that way knowing the truth." "Just so," said Arya, grinning.

Two foods that slow the rate of neurogenesis are sugars and oxidized (damaged) fats. When oxidized fats get into your bloodstream, they cause inflammation. That inflammation slows your ability to make precious ATP, chews up the insides of your blood vessels, inhibits blood flow to the brain, and slows neurogenesis to a crawl. A high-sugar diet slows your rate of neurogenesis by increasing the amount of insulin in the bloodstream. Too

Everybody was a hero. Hadn't we all joined together to kick the hell out of de Gruber, and that fat Italian, and put that little rice-eating Tojo in his place? Black men from the South who had held no tools more complicated than plows had learned to use lathes and borers and welding guns, and had brought in their quotas of war-making machines. Women who had only known maid's uniforms and mammy-made dresses donned the awkward men's pants and steel helmets, and made the ship-fitting sheds hum some buddy. Even the children had collected paper, and at the advice of elders who remembered World War I, balled the tin foil from cigarettes and chewing gum into balls as big as your head. Oh, it was a time.

My timing is perfect, and I wind up in a traffic jam. The cars around me are driven by fat cows and bellowing bulls. We roll along, six mph. I can run faster than this. We brake. They chew their cud and moo into their phones until the herd shifts gears and rolls forward again.

Because I sincerely hate and despise them. Not pity them, no—only hate and despise. I can justify the stupidity and brutality of the kid I just passed all I want— the social conditions, the appalling upbringing, anything at all—but I now clearly see that he’s my enemy, the enemy of all that I love, the enemy of my friends, the enemy of what I hold most sacred. And I don’t hate him theoretically, as a “typical specimen,” but him as himself, him as an individual. I hate his slobbering mug, the stink of his unwashed body, his blind faith, his animosity toward everything other than sex and booze. There he goes, stomping around, the oaf, who half a year ago was still being thrashed by a fat-bellied father in a vain attempt to prepare him for selling stale flour and old jam; he’s wheezing, the dumb lug, struggling to recall the paragraphs of badly crammed regulations, and he just can’t figure out whether he’s supposed to cut the noble don down with his ax, shout “Stop!” or just forget about it. No one will find out anyway, so he’ll forget about it, go back to his recess, stuff some chewing bark into his mouth and chew it loudly, drooling and smacking his lips. And there’s nothing that he wants to know, and there’s nothing he wants to think about.

Anney makes the best gravy in the county, the sweetest biscuits, and puts just enough vinegar in those greens. Glenn nodded, though the truth was he’d never had much of a taste for greens, and his well-educated mama had always told him that gravy was bad for the heart. So he was not ready for the moment when Mama pushed her short blond hair back and set that big plate of hot food down in front of his open hands. Glenn took a bite of gristly meat and gravy, and it melted between his teeth. The greens were salt sweet and fat rich. His tongue sang to his throat; his neck went loose, and his hair fell across his face. It was like sex, that food, too good to waste on the middle of the day and a roomful of men too tired to taste. He chewed, swallowed began to come alive himself. He began to feel for the first time like one of the boys, a grown man accepted by the notorious and dangerous Earle Boatwright, staring across the counter at one of the prettiest woman he’d ever seen. His face went hot, and he took a big drink of ice tea to cool himself.

Enjoy the power and beauty of your youth; oh never mind; you will not understand the power and beauty of your youth until they have faded. But trust me, in 20 years you’ll look back at photos of yourself and recall in a way you can’t grasp now how much possibility lay before you and how fabulous you really looked. You’re not as fat as you imagine. Don’t worry about the future; or worry, but know that worrying is as effective as trying to solve an algebra equation by chewing bubblegum. The real troubles in your life are apt to be things that never crossed your worried mind; the kind that blindside you at 4pm on some idle Tuesday. Do one thing everyday that scares you. Sing. Don’t be reckless with other people’s hearts, don’t put up with people who are reckless with yours. Floss. Don’t waste your time on jealousy; sometimes you’re ahead, sometimes you’re behind, the race is long, and in the end, it’s only with yourself. Remember the compliments you receive, forget the insults; if you succeed in doing this, and tell me how. Keep your old love letters; throw away your old bank statements. Stretch. Don’t feel guilty if you don’t know what you want to do with your life.

Hidden under wild ferns on Howth. Below us bay sleeping sky. No sound. The sky. The bay purple by the Lion's head. Green by Drumleck. Yellowgreen towards Sutton. Fields of undersea, the lines faint brown in grass, buried cities. Pillowed on my coat she had her hair, earwigs in the heather scrub my hand under her nape, you'll toss me all. O wonder! Coolsoft with ointments her hand touched me, caressed: her eyes upon me did not turn away. Ravished over her I lay, full lips open, kissed her mouth. Yum. Softly she gave me in my mouth the seedcake warm and chewed. Mawkish pulp her mouth had mumbled sweet and sour with spittle. Joy: I ate it: joy. Young life, her lips that gave me pouting. Soft, warm, sticky gumjelly lips. Flowers her eyes were, take me, willing eyes. Pebbles fell. She lay still. A goat. No-one. High on Ben Howth rhododendrons a nannygoat walking surefooted, dropping currants. Screened under ferns she laughed warmfolded. Wildly I lay on her, kissed her; eyes, her lips, her stretched neck, beating, woman's breasts full in her blouse of nun's veiling, fat nipples upright. Hot I tongued her. She kissed me. I was kissed. All yielding she tossed my hair. Kissed, she kissed me. Me. And me now. Stuck, the flies buzzed.

This is the science behind how UPF affects the human body: • The destruction of the food matrix by physical, chemical and thermal processing means that UPF is, in general, soft. This means you eat it fast, which means you eat far more calories per minute and don’t feel full until long after you’ve finished. It also potentially reduces facial bone size and bone density, leading to dental problems. • UPF typically has a very high calorie density because it’s dry, and high in fat and sugar and low in fibre, so you get more calories per mouthful. • It displaces diverse whole foods from the diet, especially among low-income groups. And UPF itself is often micronutrient-deficient, which may also contribute to excess consumption. • The mismatch between the taste signals from the mouth and the nutrition content in some UPF alters metabolism and appetite in ways that we are only beginning to understand, but that seem to drive excess consumption. • UPF is addictive, meaning that for some people binges are unavoidable. • The emulsifiers, preservatives, modified starches and other additives damage the microbiome, which could allow inflammatory bacteria to flourish and cause the gut to leak. • The convenience, price and marketing of UPF urge us to eat constantly and without thought, which leads to more snacking, less chewing, faster eating, increased consumption and tooth decay. • The additives and physical processing mean that UPF affects our satiety system directly. Other additives may affect brain and endocrine function, and plastics from the packaging might affect fertility. • The production methods used to make UPF require expensive subsidy and drive environmental destruction, carbon emissions and plastic pollution, which harm us all.

Mr. Vandemar walked over. He had found a large black slug with a bright orange underbelly, and he was chewing it, like a fat licorice cigar. The slug, which was not very bright, was trying to crawl away down Mr. Vandemar’s chin. “Who was that?” asked Mr. Vandemar. “Who the hell do you think it was?” Mr. Vandemar chewed, thoughtfully, then sucked the slug into his mouth, like a strand of thick, glutinous, black-and-orange spaghetti. “A scarecrow man?” he ventured.

What?" I said to old Phoebe. She said something me, but I didn't hear her. "You can't even think of one thing." "Yes, I can. Yes, I can." "Well, do it, then." "I like Allie," I said. "And I like doing what I'm doing right now. Sitting here with you, and talking, and thinking about stuff, and-" "Allie's dead - You always say that! If somebody's dead and everything, and in Heaven, then it isn't really-" "I know he's dead! Don't you think I know that? I can still like him, though, can't I? Just because somebody's dead, you don't just stop liking them, for God's sake - especially if they were about a thousand times nicer than the people you know that're alive and all." Old Phoebe didn't say anything. When she can't think of anything to say, she doesn't say a goddam word. "Anyway, I like it now," I said. "I mean right now. Sitting here with you and just chewing the fat and horsing -" "That isn't anything really!" "It is so something really! Certainly, it is. Why the hell isn't it? People never think anything is anything really, I'm getting goddam sick of it.

It was torture to be starving and not being able to eat. All I could think about was my face and my chewing and how much food was on my fork when I brought it to my mouth. Eating in front of people was like stripping and standing there naked for everyone to judge. My mind was in a constant state of panic wondering if I looked like a pig when I was eating, or if I was chewing too loud. Or worse, what if I ate too much and everyone saw what my mom always saw: a fat sob that could do with losing a few meals? The thought always left me in cold chills.

It was indeed a long wait, well over two hours. I sat in the car and listened to the radio and tried to picture, bite by bite, what it was like to eat a medianochesandwich: the crackle of the bread crust, socrisp and toasty it scratches the inside of your mouth as you bite down. Then the first taste of mustard, followed by the soothing cheese and the salt of the meat. Next bite—a piece of pickle. Chew it all up; let the flavors mingle. Swallow. Take a big sip of Iron Beer (pronounced Ee-roan Bay-er, and it’s a soda). Sigh. Sheer bliss. I would rather eat than do anything else except play with the Passenger. It’s a true miracle of genetics that I am not fat.

Don Juan had said that any habit was, in essence, a “doing,” and that a doing needed all its parts in order to function. If some parts were missing, a doing was disassembled. By doing, he meant any coherent and meaningful series of actions. In other words, a habit needed all its component actions in order to be a live activity. La Gorda then described how she had stalked her own weakness of eating excessively. She said that the Nagual had suggested she first tackle the biggest part of that habit, which was connected with her laundry work; she ate whatever her customers fed her as she went from house to house delivering her wash. She expected the Nagual to tell her what to do, but he only laughed and made fun of her, saying that as soon as he would mention something for her to do, she would fight not to do it. He said that that was the way human beings are; they love to be told what to do, but they love even more to fight and not do what they are told, and thus they get entangled in hating the one who told them in the first place. For many years she could not think of anything to do to stalk her weakness. One day, however, she got so sick and tired of being fat that she refused to eat for twenty-three days. That was the initial action that broke her fixation. She then had the idea of stuffing her mouth with a sponge to make her customers believe that she had an infected tooth and could not eat. The subterfuge worked not only with her customers, who stopped giving her food, but with her as well, as she had the feeling of eating as she chewed on the sponge. La Gorda laughed when she told me how she had walked around with a sponge stuffed in her mouth for years until her habit of eating excessively had been broken. “Was that all you needed to stop your habit?” I asked. “No. I also had to learn how to eat like a warrior.” “And how does a warrior eat?” “A warrior eats quietly, and slowly, and very little at a time. I used to talk while I ate, and I ate very fast, and I ate lots and lots of food at one sitting. The Nagual told me that a warrior eats four mouthfuls of food at one time. A while later he eats another four mouthfuls and so on.

Stuck on the pane two flies buzzed, stuck. Glowing wine on his palate lingered swallowed. Crushing in the winepress grapes of Burgundy. Sun’s heat it is. Seems to a secret touch telling me memory. Touched his sense moistened remembered. Hidden under wild ferns on Howth below us bay sleeping: sky. No sound. The sky. The bay purple by the Lion’s head. Green by Drumleck. Yellowgreen towards Sutton. Fields of undersea, the lines faint brown in grass, buried cities. Pillowed on my coat she had her hair, earwigs in the heather scrub my hand under her nape, you’ll toss me all. O wonder! Coolsoft with ointments her hand touched me, caressed: her eyes upon me did not turn away. Ravished over her I lay, full lips full open, kissed her mouth. Yum. Softly she gave me in my mouth the seedcake warm and chewed. Mawkish pulp her mouth had mumbled sweetsour of her spittle. Joy: I ate it: joy. Young life, her lips that gave me pouting. Soft warm sticky gumjelly lips. Flowers her eyes were, take me, willing eyes. Pebbles fell. She lay still. A goat. No-one. High on Ben Howth rhododendrons a nannygoat walking surefooted, dropping currants. Screened under ferns she laughed warmfolded. Wildly I lay on her, kissed her: eyes, her lips, her stretched neck beating, woman’s breasts full in her blouse of nun’s veiling, fat nipples upright. Hot I tongued her. She kissed me. I was kissed. All yielding she tossed my hair. Kissed, she kissed me. Me. And me now. Stuck, the flies buzzed.

Ravished over her I lay, full lips full open, kissed her mouth. Yum. Softly she gave me in my mouth the seedcake warm and chewed. Mawkish pulp her mouth had mumbled sweetsour of her spittle. Joy: I ate it: joy. Young life, her lips that gave me pouting. Soft warm sticky gumjelly lips. Flowers her eyes were, take me, willing eyes. Pebbles fell. She lay still. A goat. No-one. High on Ben Howth rhododendrons a nannygoat walking surefooted, dropping currants. Screened under ferns she laughed warmfolded. Wildly I lay on her, kissed her: eyes, her lips, her stretched neck beating, woman’s breasts full in her blouse of nun’s veiling, fat nipples upright. Hot I tongued her. She kissed me. I was kissed. All yielding she tossed my hair. Kissed, she kissed me.

The day we were all allowed to bring our pets into the classroom was going to be special. It was a nice sunny morning and Batty my black mouse had been spruced up for the occasion. He was in his new second-hand plastic cage, it was mustard coloured, had the mandatory wheel and sleeping chamber but had previously been a torture chamber for my cousin's late hamster. Despite my best efforts to revitalise it the wire remained rusty in places but at least it was more secure than the wooden enclosure my father had made... and Batty had instantly, and repeatedly, chewed his way out of. Sadly the species list for the class was a meagre four: rabbit, hamster, guinea pig and... one domesticated house mouse, Batty. They all ignored him, they cooed over the 'bunnies' and those chubby-fat tailless things whose eyes bulged when you squeezed them a bit, and queued to offer carrot and cabbage to those cow-licked multicoloured freaks with scratchy claws, but not one of the kids wanted to see, let alone hold, my mouse. By mid-afternoon the teacher finally caught sight of the lonely boy whispering into his mouse cage in the corner and gingerly agreed to let the rodent walk onto her hand in front of the class. Batty promptly pissed and then pooed three perfect wet little pellets, the classroom erupted with a huge collective 'urrgh' and then a frenzy of giggling, she practically threw him back in his cage and then made a big deal about washing her hands. With soap. Then we were all meant to wash our hands, with soap, but I didn't and no one noticed.

According to the man, who identified himself as Morton Thornton, the night got real long and by midnight, he was darn well wed to one of the lovelier inhabitants of the dish, a comely middle-aged amoeba of unknown parentage named Rita. When he was rescued on the morning of the following day, Morton plumb forgot about his single-celled nuptials and went back to his daytime job tasting the contents of open pop bottles for backwash and cigarette butts. Only sixteen years later, when a brilliant Sacajawea Junior High roving reporter—who shall remain nameless—discovered the product of this union lurking among us right here at Sac Junior High, was Morton’s long-held secret discovered. “This intrepid reporter was present three weeks into Dale Thornton’s third try at seventh grade, when the young Einstein bet this reporter and several other members of the class that he could keep a wad of chewing tobacco in his mouth from the beginning of fifth period Social Studies until the bell. The dumb jerk only lasted twenty minutes, after which he sprinted from the room, not to be seen for the rest of the day. When he returned on the following morning, he told Mr. Getz he had suddenly become ill and had to go home, but without a written excuse (he probably didn’t have a rock big enough for his dad to chisel it on) he was sent to the office. The principal, whose intellectual capacities lie only fractions of an IQ point above Dale’s, believed his lame story, and Dale was readmitted to class. Our dauntless reporter, however, smelled a larger story, recognizing that for a person to attempt this in the first place, even his genes would have to be dumber than dirt. With a zeal rivaled only by Alex Haley’s relentless search for Kunta Kinte, he dived into Dale’s seamy background, where he discovered the above story to be absolutely true and correct. Further developments will appear in this newspaper as they unfold.

You Are What You Eat Take food for example. We all assume that our craving or disgust is due to something about the food itself - as opposed to being an often arbitrary response preprogrammed by our culture. We understand that Australians prefer cricket to baseball, or that the French somehow find Gerard Depardieu sexy, but how hungry would you have to be before you would consider plucking a moth from the night air and popping it, frantic and dusty, into your mouth? Flap, crunch, ooze. You could wash it down with some saliva beer.How does a plate of sheep brain's sound? Broiled puppy with gravy? May we interest you in pig ears or shrimp heads? Perhaps a deep-fried songbird that you chew up, bones, beak, and all? A game of cricket on a field of grass is one thing, but pan-fried crickets over lemongrass? That's revolting. Or is it? If lamb chops are fine, what makes lamb brains horrible? A pig's shoulder, haunch, and belly are damn fine eatin', but the ears, snout, and feet are gross? How is lobster so different from grasshopper? Who distinguishes delectable from disgusting, and what's their rationale? And what about all the expectations? Grind up those leftover pig parts, stuff 'em in an intestine, and you've got yourself respectable sausage or hot dogs. You may think bacon and eggs just go together, like French fries and ketchup or salt and pepper. But the combination of bacon and eggs for breakfast was dreamed up about a hundred years aqo by an advertising hired to sell more bacon, and the Dutch eat their fries with mayonnaise, not ketchup. Think it's rational to be grossed out by eating bugs? Think again. A hundred grams of dehydrated cricket contains 1,550 milligrams of iron, 340 milligrams of calcium, and 25 milligrams of zinc - three minerals often missing in the diets of the chronic poor. Insects are richer in minerals and healthy fats than beef or pork. Freaked out by the exoskeleton, antennae, and the way too many legs? Then stick to the Turf and forget the Surf because shrimps, crabs, and lobsters are all anthropods, just like grasshoppers. And they eat the nastiest of what sinks to the bottom of the ocean, so don't talk about bugs' disgusting diets. Anyway, you may have bug parts stuck between your teeth right now. The Food and Drug Administration tells its inspectors to ignore insect parts in black pepper unless they find more than 475 of them per 50 grams, on average. A fact sheet from Ohio State University estimates that Americans unknowingly eat an average of between one and two pounds of insects per year. An Italian professor recently published Ecological Implications of Mini-livestock: Potential of Insects, Rodents, Frogs and Snails. (Minicowpokes sold separately.) Writing in Slate.com, William Saletan tells us about a company by the name of Sunrise Land Shrimp. The company's logo: "Mmm. That's good Land Shrimp!" Three guesses what Land Shrimp is. (20-21)

YOU WISH TO STRIKE A BARGAIN, and so you come north, until the land ends, and you can go no farther. You stand on the rocky coast and face the water, see the waves break upon two great islands, their coastlines black and jagged. Maybe you pay a local to help you find a boat and a safe place to launch it. You wrap yourself in sealskins to keep the cold and wet away, chew whale fat to keep your mouth moist beneath the hard winter sun. Somehow you cross that long stretch of stone-colored sea and find the strength to scale the angry cliff face, breath tight in your chest, fingers nearly numb in your gloves. Then, tired and trembling, you traverse the island and find the single crescent of gray sand beach. You make your way to a circle of rocks, to a little tide pool, your wish burning like a sun in your mortal heart. You come as so many have before—lonely, troubled, sick with avarice. A thousand desperate wishes have been spoken on these shores, and in the end they are all the same: Make me someone new.

And now the wolf commanded and the man obeyed. At the word of command the man sank on his knees, let his tongue loll out and tore his clothes off with his filed teeth. He went on two feet or all-fours just as the wolf ordered him, played the human being, lay for dead, let the wolf ride on his back and carried the whip after him. With the aptness of a dog he submitted gladly to every humiliation and perversion of his nature. A lovely girl came on to the stage and went up to the tamed man. She stroked his chin and rubbed her cheek against his; but he remained on all fours, remained a beast. He shook his head and began to show his teeth at the charming creature—so menacingly and wolfishly at last, that she ran away. Chocolate was put before him, but with a contemptuous sniff he thrust it from him with his snout. Finally the white lamb and the fat mottled rabbit were brought on again and the docile man gave his last turn and played the wolf most amusingly. He seized the shrieking creatures in his fingers and teeth, tore them limb from limb, grinningly chewed the living flesh and rapturously drank their warm blood while his eyes closed in a dreamy delight.

It starts with a thwack, the sharp crack of hard plastic against a hot metal surface. When the ladle rolls over, it deposits a pale-yellow puddle of batter onto the griddle. A gentle sizzle, as the back of the ladle sparkles a mixture of eggs, flour, water, and milk across the silver surface. A crepe takes shape. Next comes cabbage, chopped thin- but not too thin- and stacked six inches high, lightly packed so hot air can flow freely and wilt the mountain down to a molehill. Crowning the cabbage comes a flurry of tastes and textures: ivory bean sprouts, golden pebbles of fried tempura batter, a few shakes of salt, and, for an extra umami punch, a drift of dried bonito powder. Finally, three strips of streaky pork belly, just enough to umbrella the cabbage in fat, plus a bit more batter to hold the whole thing together. With two metal spatulas and a gentle rocking of the wrists, the mass is inverted. The pork fat melts on contact, and the cabbage shrinks in the steam trapped under the crepe. Then things get serious. Thin wheat soba noodles, still dripping with hot water, hit the teppan, dancing like garden hoses across its hot surface, absorbing the heat of the griddle until they crisp into a bird's nest to house the cabbage and crepe. An egg with two orange yolks sizzles beside the soba, waiting for its place on top of this magnificent heap. Everything comes together: cabbage and crepe at the base, bean sprouts and pork belly in the center, soba and fried egg parked on top, a geologic construction of carbs and crunch, protein and chew, all framed with the black and white of thickened Worcestershire and a zigzag of mayonnaise. This is okonomiyaki, the second most famous thing that ever happened to Hiroshima.

Everybody’s Free (To Wear Sunscreen)” Ladies and Gentlemen of the class of '99: Wear sunscreen. If I could offer you only one tip for the future, sunscreen would be it. The long term benefits of sunscreen have been proved by scientists, whereas the rest of my advice has no basis more reliable than my own meandering experience. I will dispense this advice now. Enjoy the power and beauty of your youth; oh never mind; you will not understand the power and beauty of your youth until they've faded. But trust me, in 20 years you’ll look back at photos of yourself and recall in a way you can’t grasp now how much possibility lay before you and how fabulous you really looked. You are not as fat as you imagine. Don’t worry about the future; or worry, but know that worrying is as effective as trying to solve an algebra equation by chewing bubblegum. The real troubles in your life are apt to be things that never crossed your worried mind; the kind that blindside you at 4:00 pm on some idle Tuesday. Do one thing everyday that scares you. Sing. Don’t be reckless with other people’s hearts; don’t put up with people who are reckless with yours. Floss. Don’t waste your time on jealousy; sometimes you’re ahead; sometimes you’re behind; the race is long, and in the end it’s only with yourself. Remember compliments you receive; forget the insults. If you succeed in doing this, tell me how. Keep your old love letters; throw away your old bank statements. Stretch. Don’t feel guilty if you don’t know what you wanna do with your life; the most interesting people I know didn’t know at 22 what they wanted to do with their lives; some of the most interesting 40 year olds I know still don’t. Get plenty of calcium. Be kind to your knees; you’ll miss them when they’re gone. Maybe you’ll marry -- maybe you won’t. Maybe you’ll have children -- maybe you won’t. Maybe you’ll divorce at 40 -- maybe you’ll dance the funky chicken on your 75th wedding anniversary. Whatever you do, don’t congratulate yourself too much or berate yourself either -- your choices are half chance; so are everybody else’s. Enjoy your body; use it every way you can. Don’t be afraid of it, or what other people think of it. It’s the greatest instrument you’ll ever own. Dance. even if you have nowhere to do it but in your own living room. Read the directions, even if you don’t follow them. Do not read beauty magazines; they will only make you feel ugly. Get to know your parents; you never know when they’ll be gone for good. Be nice to your siblings; they're your best link to your past and the people most likely to stick with you in the future. Understand that friends come and go, but for the precious few you should hold on. Work hard to bridge the gaps in geography, in lifestyle, because the older you get the more you need the people you knew when you were young. Live in New York City once, but leave before it makes you hard. Live in Northern California once, but leave before it makes you soft. Travel. Accept certain inalienable truths: prices will rise; politicians will philander; you too will get old, and when you do you’ll fantasize that when you were young prices were reasonable, politicians were noble, and children respected their elders. Respect your elders. Don’t expect anyone else to support you. Maybe you have a trust fund; maybe you'll have a wealthy spouse; but you never know when either one might run out. Don’t mess too much with your hair, or by the time you're 40, it will look 85. Be careful whose advice you buy, but be patient with those who supply it. Advice is a form of nostalgia: dispensing it is a way of fishing the past from the disposal, wiping it off, painting over the ugly parts, and recycling it for more than it’s worth. But trust me on the sunscreen. Baz Luhrmannk, William Shakespeare's Romeo & Juliet (1996)

they would sit up long after the children had gone to bed and chew the fat together, catching each other up on their separate days. Even though they’d only met one or two of each other’s colleagues, they both felt as if they knew them all intimately. No detail was spared as they discussed their problems and tried to help each other solve them, commiserating when things went wrong and celebrating their successes. They delighted in hating each other’s enemies and toasting each other’s small victories. They could boast to each other about their triumphs at work in a way they couldn’t and wouldn’t to colleagues and friends. How she still missed that togetherness. Nick would have been able to help her see what she wanted from the new life she had chosen. Their marriage had been a gift.

The process of digestion of carbohydrates is a disassembly of the larger, complex molecules of starches to yield sugars, and this elemental and straightforward process begins in your mouth. So simple is the process that some starches are rendered into sugars through chewing and saliva even before they hit your throat. The result is a long list of sugars, but these in turn reduce to two in the main: glucose and fructose.

We also find anticipatory effects from another macronutrient, oral fat. People who chew and spit out real cream cheese on a cracker versus nonfat cream cheese (a.k.a. fake cream cheese) on a cracker have relatively large elevations in triglycerides measured in the blood plasma for hours after.13 This study suggests that whole body lipid metabolism may be regulated by oral sensations of fats.

I’m not proud of the lies I tell my children. Some are truly selfish and for the wrong reason. “Honey, you wouldn’t want a bite of Daddy’s cheeseburger. It’s spicy.” I don’t feel guilty when I deny eating my kids’ after-school snacks. I feel guilty telling them that their mom did. Of course, no parent sets out to lie to his or her children. I never did. Then again, I never thought I would let my three-year-old watch TV or chew tobacco.

Experiment 1 began at noon on August 1, 1825. “I introduced through the perforation, into the stomach, the following articles of diet, suspended by a silk string: . . . a piece of high seasoned à la mode beef; a piece of raw salted fat pork; a piece of raw salted lean beef; . . . a piece of stale bread; and a bunch of raw sliced cabbage; . . . the lad continuing his usual employment about the house.” On the very first day of his research career, Beaumont’s work dealt a bruising blow to Fletcherism*—seventy-five years before it was invented: “2 p.m. Found the cabbage, bread, pork, and boiled beef all cleanly digested and gone from the string.” No chewing necessary.* Only the raw beef remained intact.

13 Reasons to include Curry Leaves to your Diet Sambar. Upma. Dal. Poha. What do they all have in common? A tempering rich in curry leaves. But curry leaves – or Curry leaves, as they are commonly known in India – do more good than simply seasoning your food. Curry power benefits include weight loss and a drop in cholesterol levels. But there’s lots more that the Curry leaves can do. Here are 13 reasons to chew on those curry leaves that pop up on your plate. To keep anaemia away The humble Curry leaves is a rich source of iron and folic acid. Anaemia crops up when your body is unable to absorb iron and use it. “Folic acid is responsible for iron absorption and as Curry leaves is a rich source of both compounds, it’s the perfect choice if you’re looking to amp up your iron levels,” says Alpa Momaya, a Diet & Wellness consultant with Sunrise nutrition hub. To protect your liver If you are a heavy drinker, eating curry leaves can help quell liver damage. A study published in Asian Journal of Pharmaceutical and Clinical Research has revealed that curry leaves contain kaempferol, a potent antioxidant, and can protect the liver from oxidative stress and harmful toxins. To maintain blood sugar levels A study published in the Journal of Plant food for Nutrition has revealed that curry leaves can lower blood sugar levels by affecting the insulin activity. To keep your heart healthy A study published in the Journal of Chinese Medicine showed that “curry leaves can help increase the amount of good cholesterol (HDL) and protect you from heart disease and atherosclerosis,” Momaya says. To aid in digestion Curry leaves have a carminative nature, meaning that they prevent the formation of gas in the gastrointestinal tract and facilitate the expulsion of gas if formed. Ayurveda also suggests that Curry leaves has mild laxative properties and can balance the pitta levels in the body. Momaya’s advice: “A juice of curry leaves with a bit of lime juice or added to buttermilk can be consumed for indigestion.” To control diarrhoea Even though curry leaves have mild laxative properties, research has shown that the carbazole alkaloids in curry leaves can help control diarrhoea. To reduce congestion Curry leaves has long been a home remedy when it comes to dealing with a wet cough, sinusitis or chest congestion. Curry leaves, packed with vitamin C and A and rich in kaempferol, can help loosen up congested mucous. To help you lose weight Curry leaves is known to improve digestion by altering the way your body absorbs fat. This quality is particularly helpful to the obese. To combat the side effects of chemotherapy Curry leaves are said to protect the body from the side effects of chemotherapy and radiotherapy. They also help protect the bone marrow and halt the production of free radicals in the body. To improve your vision Curry leaves is high in vitamin A, which contains carotenoids that can protect the cornea. Eating a diet rich in curry leaves can help improve your vision over time. To prevent skin infections Curry leaves combines potent antioxidant properties with powerful anti-bacterial, anti-fungal and antiprotozoal properties. It is a common home remedy for common skin infections such as acne and fungal infections of the nail. To get better hair Curry leaves has long been used to prevent greying of the hair by our grandmothers. It also helps treat damaged hair, tackle hair fall and dandruff and add bounce to limp hair. To take care of skin Curry leaves can also be used to heal damaged skin. Apply a paste on burns, cuts, bruises, skin irritations and insect bites to ensure quick recovery and clean healing. Add more Curry leaves to your diet and enjoy the benefits of curry leaves.

the flavors and get yourself used to the process of chewing and swallowing all over again, as you may have gotten so used to just drinking fluids and pureed foods over the previous three weeks.

train me, nice as could be other than acting like she’s my mom, all honey-this and honey-that and “You think you can remember all that, sweetie?” Just three or four years out of high school herself. But she did have three kids, so probably she’d wiped so many asses she got stuck that way. I didn’t hold it against her. Coach Briggs’s brother stayed upstairs in the office. Heart attack guy was a mystery. First they said he might come back by the end of summer. Then they all stopped talking about him. As far as customers, every kind of person came in. Older guys would want to chew the fat outside in the dock after I loaded their grain bags or headgates or what have you. I handled all the larger items. They complained about the weather or tobacco prices, but oftentimes somebody would recognize me and want to talk football. What was my opinion on our being a passing versus running team, etc. So that was amazing. Being known. It was the voice that hit my ear like a bell, the day he came in. I knew it instantly. And that laugh. It always made you wish that whoever made him laugh like that, it had been you. I was stocking inventory in the home goods aisle, and moved around the end to where I could see across the store. Over by the medications and vaccines that were kept in a refrigerator case, he was standing with his back to me, but that wild head of hair was the giveaway. And the lit-up face of Donnamarie, flirting so hard her bangs were standing on end. She was opening a case for him. Some of the pricier items were kept under lock and key. I debated whether to go over, but heard him say he needed fifty pounds of Hi-Mag mineral and a hundred pounds of pelleted beef feed, so I knew I would see him outside. I signaled to Donnamarie that I’d heard, and threw it all on the dolly to wheel out to the loading dock. He pulled his truck around but didn’t really see me. Just leaned his elbow out the open window and handed me the register ticket. He’d kept the Lariat of course, because who wouldn’t. “You’ve still got the Fastmobile, I see,” I said. He froze in the middle of lighting a smoke, shifted his eyes at me, and shook his head fast, like a splash of cold water had hit him. “I’ll be goddamned. Diamond?” “The one,” I said. “How you been hanging, Fast Man?” “Cannot complain,” he said. But it seemed like he wasn’t a hundred percent on it really being me loading his pickup. He watched me in the side mirror. The truck bounced a little each time I hefted a mineral block or bag into the bed. Awesome leaf springs on that beauty. I came around to give him back his ticket, and he seemed more sure.

Try this smoked chicken with a dressing made from wine vinegar and herbs. Than the liver sashimi with just salt. Try the gizzard and chicken leg sashimi with salt and sesame oil. This one is from Nakagomi-san's Yorozuya brewery. It's a Shunnoten Junmaishu, 'Takazasu.' I've warmed it so that it'll be 108 degrees when poured into your sake cup." "108 degrees! Do you have to be that precise in warming the sake?!" "Of course. That's why the Okanban's job is so important. I've made it slighty lukewarm to stimulate your taste buds, It should be just the right warmth to enjoy the delicate differences of the various sashimi." "Wow. You really put a lot of thought into warming the sake." "Okay. Let's try the sake and food together." "The chicken leg is sweet! And the warm sake wraps that sweetness and enhances it in your mouth!" "The warm sake spreads out the aftertaste of the liver on your tongue!" "The more I chew on the gizzard, the richer the taste becomes!" "Man, it's totally different from cold sake! Its scent and flavor are so lively!" "Exactly. That's what's important. Warming the sake brings the flavor and scent to life, so they're much stronger than with cold sake. That's the reason you serve sake warm." "I see... I never knew there was a reason like that behind warming sake." "And now the main dish--- yakitori. Please start with the chicken fillet, heart and liver. This is a Shunnoten Junmai Daiginjo that has been aged a little longer than usual. It's made from Yamadanishiki rice that has been polished down to 45 percent and then dry-steamed to create a tough malt-rice... ... which is then carefully fermented in low temperatures to create the sake mash. Many people think I'm out of my mind to warm such a high-class Daiginjo. But when sake like this, which has been aged for a long time, is warmed to be 118 degrees when poured into the cup... you can clearly taste the deep flavor of the aged sake." "Wow!" "But 118 degrees is a little hot, isn't it?" "I wanted you to taste the succulent, savory chicken heart and other skewers... ...with a hot Daiginjo that has a rich yet refreshing flavor and can wash away the fat." "I think Junmai Ginjoshu tastes good when you warm it. People who claim that it's wrong to warm Junmai Ginjoshu don't know much about sake." "Aah... the sake tastes heavier since it's warmer than the last one!" "The flavor and scent of the sake fill my mouth and wash away the fat from the chicken too!" "This sake has such a rich, mature taste!

What the hell are we doing in this abomination of a rat's nest? We're talking, having the banter, the auld chit-chat and chewing the fat and all that. Shooting the breeze and anything else that may come our way. Bang-bang.

Small places live on small talk, but sometimes the happenings can be too lean for everybody to get enough fat out of it to chew over.

Sean had never stared into as many blank-eyed faces before. Throughout the high school civics talk, he felt as if he were speaking to the kids in a foreign language, one they had no intention of learning. Scrambling for a way to reach his audience, he ad-libbed, tossing out anecdotes about his own years at Coral Beach High. He confessed that as a teenager his decision to run for student government had been little more than a wily excuse to approach the best-looking girls. But what ultimately hooked his interest in student government was the startling discovery that the kids at school, all so different—jocks, nerds, preppies, and brains—could unite behind a common cause. During his senior year, when he’d been president of the student council, Coral Beach High raised seven thousand dollars to aid Florida’s hurricane victims. Wouldn’t that be something to feel good about? Sean asked his teenage audience. The response he received was as rousing as a herd of cows chewing their cud. Except this group was blowing big pink bubbles with their gum. The question and answer period, too, turned out to be a joke. The teens’ main preoccupation: his salary and whether he got driven around town in a chauffeured limo. When they learned he was willing to work for peanuts and that he drove an eight-year-old convertible, he might as well have stamped a big fat L on his forehead. He was weak-kneed with relief when at last the principal mounted the auditorium steps and thanked Sean for his electrifying speech. While Sean was politically seasoned enough to put the morning’s snafus behind him, and not worry overmuch that the apathetic bunch he’d just talked to represented America’s future voters, it was the high school principal’s long-winded enthusiasm, telling Sean how much of an inspiration he was for these kids, that truly set Sean’s teeth on edge. And made him even later for the final meeting of the day, the coral reef advisory panel.

His foundation offered money in exchange for such proof – $1 million to anyone who could recreate under proper scientific conditions their claim of supernatural powers. Almost 20 years later, the prize money remains untouched, despite hundreds of attempts by the deluded and deceitful. Now in his 80s, James Randi remains fiercely resolute in his mission to expose pseudoscience.

You’ve been punished.” Simus’s dark eyes twinkled as he changed the subject. “Speaking of that, have you started to work on the song?” Joden nodded. “Tell us the chorus at least, Joden.” Simus gestured with a hand, almost spilling my kavage. “Are we to wait until you perform it to hear it?” “No.” Joden chewed on a chicken leg. “Yes.” “No fair.” Simus turned to Keir. “You’re the Warlord. Order him to give us a hint.” Keir snorted. “Order a singer?” Simus leaned toward me, a wicked gleam in those dark eyes. “You’re the Warprize. You could…” He waggled his eyebrows suggestively. “If she does,” Joden spoke calmly, “the verses will talk about a certain wounded warrior who got fat and lazy as he healed.” Simus looked down at his third plate-full. “I need food to mend. Isn’t that right, little healer?” I looked at him, keeping my face serious. “Simus, the entire army could heal on what you eat.” Keir and Joden roared. Simus tried not to laugh as he objected to my statement.

When I was born,” she said, careful not to look at him. “I was deemed unworthy to live. My father saved me from being exposed, but that only proved something about him. It didn’t say anything about me. All the time I was growing up, I could look around and see people who didn’t think I’d deserved to live.” Including her mother. She wouldn’t mention that to him. It sounded self-pitying, even to herself. And it had nothing to do with what she was saying. Did it? “I worked alongside my father. I gathered just like he did. I did all the work that was expected of me. But it still wasn’t enough to prove that I deserved to live. It was just what was expected of me. What would have been expected of any Rain Wild daughter.” She did look at him then. “Proving I could be ordinary, despite how I looked, wasn’t enough for any of them.” His hands, tanned brown, worked like separate little animals, stripping the fruit and loading it into his pack. She’d always liked his hands. “Why wasn’t it enough for you?” he asked her. There was the rub. She wasn’t sure. “It just wasn’t,” she said gruffly. “I wanted to make them admit that I was just as good as any of them and better than some.” “And then what would happen?” She was quiet for a time, thinking. She stopped her gathering to eat one of the yellow fruit. Her father had a name for them, but she couldn’t remember it. They didn’t commonly grow near Trehaug. These were fat and sweet. They’d have fetched a good price at the market. She got down to the fuzzy seed and scraped the last of the pulp off with her teeth before she tossed it away. “It would probably make them hate me more than they already did,” she admitted. She nodded to herself and smiled, saying, “But at least then they’d have a good reason for it.” Tat’s backpack was full. He pulled the drawstring tight. She’d never seen that pack before; probably ship’s gear. He picked another fruit, took a bite of it, and then asked, “So, for you, it wasn’t about proving yourself and then being able to break their rules? Get married, have babies.” She thought about it. “No. Not really. Just making them admit that I deserved to live might have been enough for me.” She turned her head and added, “I don’t think I really focused on the ‘get married, have babies’ part of it. The rules about us were just the rules about us.” “Not for Greft,” he said, shaking his head. “He’d finished the fruit. He put the whole seed in his mouth, chewed on it for a moment, and then spat it out. “Greft and his new rules,” she muttered to herself. “You never wanted to live without the rules they put on you? Just do what you wanted to do?” “The rules are different for me than for him,” she said slowly. “How?” “Well, he’s male. Women like me… just as often as we give birth to children who can’t or shouldn’t survive, we don’t survive ourselves. The rules about not having husbands or having children, my father said was there to protect me as much as anything else.” She shrugged one shoulder. “Greft changes the rules, it’s no risk for him, is it? He’s not the one who’s going to go into labor out here with no midwife. He’s not the one who’ll have to deal with a baby who can’t survive. I don’t think he’s ever wondered what he’s going to do with that baby if Jerd dies and the baby lives.” “How can you think of such things?” Tats was aghast. “How can you not think of them?” she retorted.

Eat only at the table, only sitting down. Never eat out of cartons. Use real plates and decent napkins, if you have them, to emphasize the seriousness of the activity. Eat slowly, chew properly. (American mothers tell you this but tend to see it as a matter of politeness rather than pleasure.) Do not watch television or read the paper. Think only about what you are eating, smelling and savoring every bite. Practice putting down your utensils between every few bites, describing to yourself the flavors and textures in your mouth.

Alice chewed the cake thoughtfully. What had the little treats in Wonderland tasted like? Sweeter, she thought. Would they be too sweet now? Besides growing up and out, there were other changes in her. Given a choice between a fondant-covered petit four and a bit of fat from a juicy roast, she would choose the latter.

I have for you braised and fried chicken feet, served with buffalo sauce, a salad of cauliflower rubble and grated celery, and a blue cheese mascarpone cream." Luke's face lit up as he saw the chicken feet, the exact opposite expressions of Lenore and Maz, who looked very much as if they were at an actual graveyard and had seen an actual claw shoot up from the grave. "It reminds me of dakbal," he breathed, and he sounded for a moment as if it were just the two of us sitting side by side in that Korean speakeasy, shoulder touching shoulder. Unconsciously, I took a step toward him. "My halmoni used to make dakbal as a snack when we visited her in Korea. She'd steam them first, then panfry them until they were charred, and then there was the secret sauce she made, all garlicky and gingery and tingling with gochugaru..." As he trailed off, I could almost taste his grandmother's chicken feet. The chew of the meat after the crisp of the char. The caramelization of the sugars on the skin, and the nose-running spiciness of the sauce. "I didn't know you were Korean," said Maz. That broke the mood. I stepped back, clearing my throat. Meanwhile, Lenore Smith was crunching away. "I was worried about eating these fried chicken feet right after that deep-fried noodle kugel, but this bracing, vinegary salad underneath really cuts through the fat and the richness," she said, swallowing. "I love the chicken feet, but I almost love this salad more. Is that crazy?" "Yes," Luke said. "The chicken feet are delicious. Cooked so that they're tender and also crunchy on the outside, and that sauce is the perfect amount of spicy and vinegary.

Are we sure that these are enemies?” Elvi asked. “Yes,” Tanaka said. “We tried to get into the station. We were pushed back. Now an ad hoc flotilla of hive-mind-controlled ships are running toward us. If they’re just rushing here to bring us cake and party decorations, we’d know because we’d be in the station chewing the fat with the high consul.

D’you think Scotland’s going to leave?” “Go for independence? Maybe,” said Strike. “The polls are close. Barclay thinks it could happen. He was telling me about some old mates of his at home. They sound just like Polworth. Same hate figures, same promises everything’ll be rainbows and unicorns if only they cut themselves free of London. Anyone pointing out pitfalls or difficulties is scaremongering. Experts don’t know anything. Facts lie. ‘Things can’t be any worse than they are.’” Strike put several chips in his mouth, chewed, swallowed, then said, “But life’s taught me things can always get worse than they are. I thought I had it hard, then they wheeled a bloke onto the ward who’d had both his legs and his genitals blown off.” He’d never before talked to Robin about the aftermath of his life-changing injury. Indeed, he rarely mentioned his missing leg. A barrier had definitely fallen, Robin thought, since their whisky-fueled talk in the dark office. “Everyone wants a single, simple solution,” he said, now finishing his last few chips. “One weird trick to lose belly fat. I’ve never clicked on it, but I understand the appeal.” “Well, reinvention’s such an inviting idea, isn’t it?” said Robin, her eyes on the fake hot-air balloons, circling on their prescribed course. “Look at Douthwaite, changing his name and finding a new woman every few years. Reinventing a whole country would feel amazing. Being part of that.” “Yeah,” said Strike. “Of course, people think if they subsume themselves in something bigger, and that changes, they’ll change too.” “Well, there’s nothing wrong with wanting to be better, or different, is there?” asked Robin. “Nothing wrong with wanting to improve things?” “Not at all,” said Strike. “But people who fundamentally change are rare, in my experience, because it’s bloody hard work compared to going on a march or waving a flag. Have we met a single person on this case who’s radically different to the person they were forty years ago?

Even if—and I felt an involuntary shudder as I thought it—even if I found myself a new bar down in Miami, a place where I could meet a few people, make a few friends to chew the fat, watch a game. A place that could be my home away from home. Not a place that would replace this one. I had resolved that such a thing couldn’t be done and shouldn’t be tried. This was a place to which I would always return,

Up from the deep dusk of a cleared spot on the edge of the forest a mellow glow arose and spread fan-wise into the low-hanging heavens. And all around the air was heavy with the scent of boiling cane. A large pile of cane-stalks lay like ribboned shadows upon the ground. A mule, harnessed to a pole, trudged lazily round and round the pivot of the grinder. Beneath a swaying oil lamp, a Negro alternately whipped out at the mule, and fed cane-stalks to the grinder. A fat boy waddled pails of fresh ground juice between the grinder and the boiling stove. Steam came from the copper boiling pan. The scent of cane came from the copper pan and drenched the forest and the hill that sloped to factory town, beneath its fragrance. It drenched the men in circle seated around the stove. Some of them chewed at the white pulp of stalks, but there was no need for them to, if all they wanted was to taste the cane. One tasted it in factory town. And from factory town one could see the soft haze thrown by the glowing stove upon the low-hanging heavens.

Given that the Arizona Police Academy is just up the street, we get a lot of cops at the Roundhouse Bar and Grill. There’s always a rowdy crew of newbies—the trainees. They tend to show up in groups and hang out together in the bar in the evenings after class. Next come the instructors. They’re mostly older guys, some of them long retired from active police work, who tend to arrive for meals mostly in ones or twos. Not thrilled with retirement, they’re glad to get out of their houses for a while and have a chance to hang out in the restaurant, drinking coffee, chewing the fat, and talking over old times.

But before he could deliver his message of ugliness she played her trump. He had brought her a contraceptive pill every day without fail and had watched her place it in her mouth, take a gulp of water and swallow, but plainly she had fooled him, she had tongued the pills to one side, concealing them beneath those ever-present wads of chewing tobacco, and now she was carrying the ambassador’s child, and she was many months pregnant. She had grown so obese that the pregnancy had been invisible, it lay hidden somewhere inside her fat, and it was too late to think about an abortion, she was too far advanced and the risks were too great.

In the procession of pieces, which Ikegawa changes based on his read of each guest, you find crunch and chew, fat and cartilage, soft, timid tenderness and bursts of outrageous savory intensity. He starts me with the breast, barely touched by the flame, pink in the center, green on top from a smear of wasabi, a single bite buries a lifetime of salmonella hysteria. A quick-cooked skewer of liver balances the soft, melting fattiness of foie with a gentle mineral bite. The tsukune, a string of one-bite orbs made from finely chopped thigh meat, arrives blistered on the outside, studded with pieces of cartilage that give the meatballs a magnificent chew. Chochin, the grilled uterus, comes with a proto-egg attached to the skewer like a rising sun. The combination of snappy meat and molten yolk is the stuff taste memories are made of.

I speared a sausage with my knife, bit off the end. Juice and fat exploded: the pork melted. I tasted chestnuts, moss, the bulbs of wild lilies, the roots and shoots of an Umbrian forest floor. There was pepper, of course, salt and garlic. Nothing else. I opened my eyes. The Proctor was staring at me, and quickly looked away. I thought I saw a smile cross his lips before he opened them to admit another wagon-load of lentils. I tried a spoonful myself. They were very small and brown- earthy-tasting, of course. That I had been expecting. But these were subtle: there was a hint of pine, which came partly from the rosemary that was obviously in the dish, but partly from the lentils themselves. I did feel as if I were eating soil, but a special kind: some sort of silky brown clay, perhaps; something that Maestro Donatello would have crossed oceans to sculpt with, or that my uncle Filippo would have used as a pigment to paint the eyes of a beautiful brown-eyed donna. Maybe this is what the earth under the finest hazelnut tree in Italy would taste like- but that, perhaps, was a question best put to a pig. "Make sure you chew properly," I mumbled, piling my plate high. The serving girl came back with a trencher of sliced pork meats: salami dotted with pink fat, ribbons of lardo, peppery bacon. The flavors were slippery, lush, like copper leaf or the robe of a cardinal. I coiled a strip of dark, translucent ham onto my tongue: it dissolved into a shockingly carnal mist, a swirl of truffles, cinnamon and bottarga.

Rawhide: is soaked in an ash/lye solution to remove every particle of meat, fat and hair and then further soaked in bleach to remove remaining traces of the ash/lye solution. Now that the product is no longer food, it no longer has to comply with food regulations. While the hide is still wet it is shaped into rawhide chews, and upon drying it shrinks to approximately 1/4 of its original size. Furthermore, arsenic based products are often used as preservatives, and antibiotics and insecticides are added to kill bacteria that also fight against good bacteria in your dog’s intestines.

Big old fat naked naked dead guy flopped over a vacuum cleaner that was still chewing on his dick. This is my life, Trix.

I need more protein in my poetry. I don't care if you cannot chew the fat of my words, my stomach is growling and it is because... I am starving.

the men were offered extra supplies of pemmican, a gumlike mixture of animal fat and protein. At its best, it tasted like salt-pork chewing gum. At its worst, it was like rancid whale blubber.

Say no to Dad? Grief had changed him. Made him more and more exacting. It was easier to avoid stirring pots where Dad was concerned. But he couldn’t anesthetize his soul forever. Not without consequences and it’d been apparent for a long time now that depression was creeping over him. Ian reached around his pocket until he located a slick roll. He sliced the paper covering with his thumb nail, pinched out two disks and popped them into his mouth and chewed the chalky antacids. If he was smart, he’d dump some of his fat bank account into Tums stock.

Frito-Lay had a formidable research complex near Dallas where nearly five hundred chemists, psychologists, and technicians conducted research that cost up to $30 million a year. Their tools included a $40,000 device that simulated a chewing mouth to test and perfect the chips, discovering things like the perfect break point: People like a chip that snaps with about four pounds of pressure per square inch, no more or less.

The next evening Grandma gave me a bone with succulent meat and fat clinging to it. I slipped through the dog door, my mouth salivating. I prepared for my feast by placing the bone between my feet, lying prone, but before I could even chew, an image came to me: skinny Lacey, a sickly, sour tang on her breath—so similar to my mother dog’s exhalations in the metal den. But then we all went to live with Sam Dad and Ava, and Mother’s frame grew stocky and she no longer emitted the odor of a desperately starving animal.

Stop it with the Charleston Chew. Some doctors say that all of that chocolate is supposed to make fat. Here, take my cigarette.