Chicken Food Quotes

Am I tough? Am I strong? Am I hard-core? Absolutely. Did I whimper with pathetic delight when I sank my teeth into my hot fried-chicken sandwich? You betcha.

The cucumber and the tomato are both fruit; the avocado is a nut. To assist with the dietary requirements of vegetarians, on the first Tuesday of the month a chicken is officially a vegetable.

Look into the eyes of a chicken and you will see real stupidity. It is a kind of bottomless stupidity, a fiendish stupidity. They are the most horrifying, cannibalistic and nightmarish creatures in the world.

On Undecided Voter​s: "To put them in perspective, I think​ of being​ on an airplane.​ The flight attendant comes​ down the aisle​ with her food cart and, eventually,​ parks​ it beside my seat.​ “Can I inter​est you in the chick​en?​” she asks.​ “Or would​ you prefer the platter of shit with bits of broke​n glass​ in it?” To be undecided in this elect​ion is to pause​ for a moment and then ask how the chick​en is cooked.

Thanksgiving dinner's sad and thankless. Christmas dinner's dark and blue. When you stop and try to see it From the turkey's point of view. Sunday dinner isn't sunny. Easter feasts are just bad luck. When you see it from the viewpoint of a chicken or a duck. Oh how I once loved tuna salad Pork and lobsters, lamb chops too Till I stopped and looked at dinner From the dinner's point of view.

When chickens get to live like chickens, they'll taste like chickens, too.

PETA doesn't want stressed animals to be cruelly crowded into sheds, ankle-deep in their own crap, because they don't want any animals to die-ever-and basically think chickens should, in time, gain the right to vote. I don't want animals stressed or crowded or treated cruelly or inhumanely because that makes them probably less delicious.

Lunch is served!" I shouted. The brothers wasted no time. Kishan reached for the chicken, and Ren, the cookies. I smacked their hands away and handed each one a bacterial wipe. Kishan grumbled, "Kells, I ate my food raw off the ground for three hundred years. I really don't think a little dirt's going to kill me.

Enjoy your Evening." "That will depend on the menu. If it's beef, it will be a tolerable meal. If it's chicken..." Elliot shuddered. "What is the point of chicken?" "Eggs?

And believe me, a good piece of chicken can make anybody believe in the existence of God.

Greasy food might not be good for your body, but it does wonders for the soul. A healthy diet may prolong your life, but what would you have to live for? What is the point of living to a hundred if you have to subsist on bland food? One may as well die of boredom.

Chicken is Good! It tastes like chicken.

We ordered food a few hours ago and worked through dinner. I had pasta with chicken, while Kate preferred a turkey club with fries on the side. Much as I hate to admit it, I’m impressed. Obviously, she doesn’t subscribe to the “I can only eat salads in front of the opposite sex” rule of thumb a lot of chicks swear by. Who gave women that idea? Like a guy’s going to say to his friend, “Dude, she was one fugly chick, but once I saw her chomping that romaine, I just had to nail her.

Why me?" I blurted out, and then closed my eyes briefly. "Okay. Don't answer that." The food arrived just then一thank God一and the conversation was deterred...for about two minutes. "I'm going to answer that question," Cam said, peering at me through his lashes. I wanted to face-plant my stuffed chicken. "You don't have to." "No, I think I do.

Throughout the years I have set up my own rules about eating food: Never eat anything you can't pronounce. Beware of food that is described as, "Some Americans say it tastes like chicken.

I look at these people and can't quite believe that they exist. Are they professional actors? I wonder. Or are they simply laymen who want a lot of attention? To put them in perspective, I think of being on an airplane. The flight attendant comes down the aisle with her food cart and, eventually, parks it beside my seat. "Can I interest you in the chicken?" she asks. "Or would you prefer the platter of shit with bits of broken glass in it? To be undecided in this election is to pause for a moment and then ask how the chicken is cooked.

But her attention was on the prince across from her, who seemed utterly ignored by his father and his own court, shoved down near the end with her and Aedion. He ate so beautifully, she thought, watching him cut into his roast chicken. Not a drop moved out of place, not a scrap fell on the table. She had decent manners, while Aedion was hopeless, his plate littered with bones and crumbs scattered everywhere, even some on her own dress. She’d kicked him for it, but his attention was too focused on the royals down the table. So both she and the Crown Prince were to be ignored, then. She looked at the boy again, who was around her age, she supposed. His skin was from the winter, his blue-black hair neatly trimmed; his sapphire eyes lifted from his plate to meet hers. “You eat like a fine lady,” she told him. His lips thinned and color stained his ivory cheeks. Across from her, Quinn, her uncle’s Captain of the Guard, choked on his water. The prince glanced at his father—still busy with her uncle—before replying. Not for approval, but in fear. “I eat like a prince,” Dorian said quietly. “You do not need to cut your bread with a fork and knife,” she said. A faint pounding started in her head, followed by a flickering warmth, but she ignored it. The hall was hot, as they’d shut all the windows for some reason. “Here in the North,” she went on as the prince’s knife and fork remained where they were on his dinner roll, “you need not be so formal. We don’t put on airs.” Hen, one of Quinn’s men, coughed pointedly from a few seats down. She could almost hear him saying, Says the little lady with her hair pressed into careful curls and wearing her new dress that she threatened to skin us over if we got dirty. She gave Hen an equally pointed look, then returned her attention to the foreign prince. He’d already looked down at his food again, as if he expected to be neglected for the rest of the night. And he looked lonely enough that she said, “If you like, you could be my friend.” Not one of the men around them said anything, or coughed. Dorian lifted his chin. “I have a friend. He is to be Lord of Anielle someday, and the fiercest warrior in the land.

What? Do I look stupid? A molecule of chicken? Eat some fucking food please. Thank you." "You curse a lot." "Fuck you-I hardly curse at all.

Nothing rekindles my spirits, gives comfort to my heart and mind, more than a visit to Mississippi... and to be regaled as I often have been, with a platter of fried chicken, field peas, collard greens, fresh corn on the cob, sliced tomatoes with French dressing... and to top it all off with a wedge of freshly baked pecan pie.

But perhaps the most alarming ingredient in a Chicken McNugget is tertiary butylhydroquinone, or TBHQ, an antioxidant derived from petroleum that is either sprayed directly on the nugget or the inside of the box it comes in to "help preserve freshness." According to A Consumer's Dictionary of Food Additives, TBHQ is a form of butane (i.e. lighter fluid) the FDA allows processors to use sparingly in our food: It can comprise no more than 0.02 percent of the oil in a nugget. Which is probably just as well, considering that ingesting a single gram of TBHQ can cause "nausea, vomiting, ringing in the ears, delirium, a sense of suffocation, and collapse." Ingesting five grams of TBHQ can kill.

but my stomach rebelled anew at the sight of the separated chicken leg on my plate, the white knob of bone glistening through the cooked tendons. It didn’t look like food. It looked like a piece of a dismembered corpse. Eating it, I knew, was a practical impossibility.

The food we eat masks so much cruelty. The fact that we can sit down and eat a piece of chicken without thinking about the horrendous conditions under which chickens are industrially bred in this country is a sign of the dangers of capitalism, how capitalism has colonized our minds. The fact that we look no further than the commodity itself, the fact that we refuse to understand the relationships that underly the commodities that we use on a daily basis. And so food is like that.

I do not believe in organized religion, herbal remedies, yoga, Reiki, kabbalah, deep massage, slow food, or chicken soup for the soul. The nostrums of Deepak Chopra and Barbara De Angelis cannot rescue people like me. I believe in crazyass passion.

Every time I see this one particular movie star on a magazine, I can't help but feel terribly sorry for her because nobody respects her at all, and yet they keep interviewing her. And the interviews are all the same thing. They start with what food they are eating in some restaurant. "As _____ gingerly munched her Chinese Chicken Salad, she spoke of love." And all the covers say the same thing: "_____ gets to the bottom of stardom, love, and his/her hit new movie/television show/album." I think it's nice for stars to do interviews to make us think they are just like us, but to tell you the truth, I get the feeling that it's all a big lie. The problem is I don't know who's lying.

If I order an appetizer is there any chance I can get it quickly? I'm two and a half months pregnant with a Bradford," she said, not mentioning it was twins because the thought was actually starting to scare her and she hadn't told Trevor yet and didn't want him finding out this way. She just hoped the woman understood because she was close to crying. Judging by the slightly startled look on the woman's face she did. The waitress shook her head. "No, you're right. You probably won't be able to survive the wait," she said, sending Trevor, who was still trying to get the woman to leave, a glare. "I'll bring you out a bowl of clam chowder followed by chicken fingers, they'll only take a few minutes to prepare. Will that work?" Zoe nodded solemnly. "You are my hero." "I'll put a rush on your food," the waitress said before walking away. "Bless you," Zoe said, fighting the urge to kiss the woman.

The soul is not a single unity; that is what it is destined to become, and that is what we call 'immortality'. Your soul is still composed of many 'selves', just as a colony of ants is composed of many single ants. You bear within you the spiritual remains of many thousand ancestors, the heads of your line. It is the same with all creatures. How could a chicken that is artificially hatched in an incubator immediately look for the right food, if the experience of millions of years were not stored inside it? The existence of 'instinct' indicates the presence of our ancestors in our bodies and in our souls.

He made a good salary but he did not flaunt it. He’d been raised in Chicago proper by a Lithuanian Jewish mother who had grown up in poverty, telling stories, often, of extending a chicken to its fullest capacity, so as soon as a restaurant served his dish, he would promptly cut it in half and ask for a to-go container. Portions are too big anyway, he’d grumble, patting his waistline. He’d only give away his food if the corners were cleanly cut, as he believed a homeless person would just feel worse eating food with ragged bitemarks at the edges – as if, he said, they are dogs, or bacteria. Dignity, he said, lifting his half-lasagna into its box, is no detail.

On the nights I stuffed myself full of myths, I dreamed of college, of being pumped full of all the old knowledge until I knew everything there was to know, all the past cultures picked clean like delicious roasted chicken.

Remember that everything is connected,” I finally settled on. “The water we drink, the air we breathe, the food we eat. Everything has some part of it that leads into each other. Disrupting one thing can disrupt many others. Fixing one thing can fix many others.

Some breakfast food manufacturer hit upon the simple notion of emptying out the leavings of carthorse nose bags, adding a few other things like unconsumed portions of chicken layer's mash, and the sweepings of racing stables, packing the mixture in little bags and selling them in health food shops.

The table was covered with food like roast chicken, roast potatoes, roast parsnips, roast turkey, roast liquorice and, the centrepiece, a roasted knight.

He's such a dear, Mr. Garnet. A beautiful, pure, bred Persian. He has taken prizes." "He's always taking something - generally food.

A crisp roast chicken would set the world aright.

But my favorite remained the basic roast chicken. What a deceptively simple dish. I had come to believe that one can judge the quality of a cook by his or her roast chicken. Above all, it should taste like chicken: it should be so good that even a perfectly simple, buttery roast should be a delight.

As far as food is concerned, the great extravagance is not caviar or truffles, but beef, pork and poultry. Some 38 percent of the world's grain crop is now fed to animals, as well as large quantities of soybeans. There are three times as many domestic animals on this planet as there are human beings. The combined weight of the world's 1.28 billion cattle alone exceeds that of the human population. While we look darkly at the number of babies being born in poorer parts of the world, we ignore the over-population of farm animals, to which we ourselves contribute...[t]hat, however, is only part of the damage done by the animals we deliberately breed. The energy intensive factory farming methods of the industrialised nations are responsible for the consumption of huge amounts of fossil fuels. Chemical fertilizers, used to grow the feed crops for cattle in feedlots and pigs and chickens kept indoors in sheds, produce nitrous oxide, another greenhouse gas. Then there is the loss of forests. Everywhere, forest-dwellers, both human and non-human, can be pushed out. Since 1960, 25 percent of the forests of Central America have been cleared for cattle. Once cleared, the poor soils will support grazing for a few years; then the graziers must move on. Shrub takes over the abandoned pasture, but the forest does not return. When the forests are cleared so the cattle can graze, billions of tons of carbon dioxide are released into the atmosphere. Finally, the world's cattle are thought to produce about 20 percent of the methane released into the atmosphere, and methane traps twenty-five times as much heat from the sun as carbon dioxide. Factory farm manure also produces methane because, unlike manured dropped naturally in the fields, it dies not decompose in the presence of oxygen. All of this amounts to a compelling reason...for a plant based diet.

Half of all broccoli grown commercially in America today is a single variety- Marathon- notable for it's high yield. The overwhelming majority of the chickens raised for meat in America are the same hybrid, the Cornish cross; more than 99 percent of turkeys are the Broad-Breasted Whites.

In Louisiana, one of the first stages of grief is eating your weight in Popeyes fried chicken. The second stage is doing the same with boudin. People have been known to swap the order. Or to do both at the same time.

CAFOs house them as tightly as possible where they never see grass or sunlight. If you can envision one thousand chickens in your bathroom, in cages stacked to the ceiling, you're honestly getting the picture. (Actually a six-foot by eight room could house 1,152).

We pass Tinsley's Fried Chicken with the big sign that reads, TRY OUR BIG, JUICY BREASTS.

Christmas is more than rice and chicken, it's all about Jesus Christ and the new life He came to the world to give to mankind.

As long as one egg looks pretty much like another, all the chickens like chicken, and beef beef, the substitution of quantity for quality will go unnoticed by most consumers, but it is becoming increasingly apparent to anyone with an electron microscope or a mass spectrometer that, truly, this is not the same food.

To restate an old law - when a man bites a fish, that's good, but when a fish bites a man, that's bad. This is one way of saying it's all right if man kills an animal, but if an animal attacks man, the act is reprehensible. The animal is labelled "killer," something to be feared, hated, shunned, punished, even killed by man. How dangerous are those sea animals with bad reputations? A few actually kill. A few maim. Some are poisonous when eaten by man. Most sting, stab,or poison and cause mild to severe discomfort to man. Yet man is one of the larger beings that sea creatures encounter, and these poisons usually can't kill him. Very often these poisons are used defensively against predators and offensively in food gathering. There are a few animals that have won themselves a bad reputation even though they have little or no effect on man. They have won their rating through man's interpretation of their attitude towards lower animals. These animals have been seen feeding in what appears to be a savage manner. But this behavior may perhaps be comparable to a man tearing the flesh off a chicken leg with his teeth.

You can say a lot of bad things about Alabama, but you can't say Alabamans as a people are unduly afraid of deep fryers. In that first week at the Creek, the cafeteria served fried chicken, chicken fried steak, and fried okra, which marked my first foray into the delicacy that is the fried vegetable.

But there’s something about Watonka, they say. Something that pulls us back, the electromagnet that holds all the metal in place. It’s the food, they say, or the chicken wings or the sports teams or the people or the way the air over the Skyway smells like Cheerios on account of the old General Mills Plant.

What type of food?" "What do you mean what type?" "I mean Mexican, Italian, French, American?" "I wasn't aware that American was a type of food," Kara said. "Sure it is. Hamburgers, fried chicken, hot dogs, apple pie; I don't know any food more American than that.

The shops in High Street still have their metal grilles down, blank-eyed and sleeping. My name is scrawled across them all. I'm outside Ajay's newsagent's. I'm on the expensive shutters of the health food store. I'm massive on Handie's furniture shop, King's Chicken Joint and the Barbecue Cafe. I thread the pavement outside the bank and all the way to Mothercare. I've possessed the road and am a glistening circle at the roundabout.

...two chimpanzees were observed maltreating a chicken: One would extend some food to the fowl, encouraging it to approach; whereupon the other would thrust at it with a piece of wire it had concealed behind its back. The chicken would retreat but soon allow itself to approach once again--and be beaten once again. Here is a fine combination of behavior sometimes thought to be uniquely human: cooperation, planning a future course of action, deception and cruelty.

I like food that speaks to me. Food like French toast, English muffins, and Deviled eggs. Oh, oval embryonic spawn of chicken, why hast thou deceived me?

I'm already fantasizing about the Chinese food IO'm going to order in. Moo shu chicken with hoisn sauce. Maybe I'll even eat it in the bathtub.

Whenever I have nothing better to do, I roast a chicken.

What is most troubling, and sad, about industrial eating is how thoroughly it obscures all these relationships and connections. To go from the chicken (Gallus gallus) to the Chicken McNugget is to leave this world in a journey of forgetting that could hardly be more costly, not only in terms of the animal's pain but in our pleasure, too. But forgetting, or not knowing in the first place, is what the industrial food chain is all about, the principal reason it is so opaque, for if we could see what lies on the far side of the increasingly high walls of our industrial agriculture, we would surely change the way we eat.

Although we couldn’t entertain on the same level we had previously enjoyed, we did have several friends over for dinner and managed to cook some delectable meals. For Mama’s birthday, we made a delicious chilled artichoke soup to accompany a French Provencal chicken dish served with leeks, rice, and John’s special green salad. We poured a classic white Burgundy and topped it off with a frozen lemon souffle. Not too bad for an out-of-work couple with a new baby.

When my generation of women walked away from the kitchen we were escorted down that path by a profiteering industry that knew a tired, vulnerable marketing target when they saw it. "Hey, ladies," it said to us, "go ahead, get liberated. We'll take care of dinner." They threw open the door and we walked into a nutritional crisis and genuinely toxic food supply. If you think toxic is an exaggeration, read the package directions for handling raw chicken from a CAFO. We came a long way, baby, into bad eating habits and collaterally impaired family dynamics. No matter what else we do or believe, food remains at the center of every culture. Ours now runs on empty calories.

My yogurt was nestled into a bag, waiting to turn into aushak, and all around us were sausages and pastry, lollipops and spices, chicken and cheese. Any world that contained all this, I thought surveying our loot, was a very fine place. I felt reinvigorated, alive, optimistic. The though of getting back to work suddenly seemed like fun.

Popeyes is coming to town, and with it The Spicy Chicken Sandwich. As a duck farmer I'm jealous. I wish I had a food item that customers were willing to stab each other over. What great marketing: We offer something that's worth getting knifed in line for the chance to buy.

Turn that worthless lawn into a beautiful garden of food whose seeds are stories sown, whose foods are living origins. Grow a garden on the flat roof of your apartment building, raise bees on the roof of your garage, grow onions in the iris bed, plant fruit and nut trees that bear, don't plant 'ornamentals', and for God's sake don't complain about the ripe fruit staining your carpet and your driveway; rip out the carpet, trade food to someone who raises sheep for wool, learn to weave carpets that can be washed, tear out your driveway, plant the nine kinds of sacred berries of your ancestors, raise chickens and feed them from your garden, use your fruit in the grandest of ways, grow grapevines, make dolmas, wine, invite your fascist neighbors over to feast, get to know their ancestral grief that made them prefer a narrow mind, start gardening together, turn both your griefs into food; instead of converting them, convert their garage into a wine, root, honey, and cheese cellar--who knows, peace might break out, but if not you still have all that beautiful food to feed the rest and the sense of humor the Holy gave you to know you're not worthless because you can feed both the people and the Holy with your two little able fists.

...if you use a standard called "biological value" to rate protein sources... soy finishes far below eggs, milk, fish, beef and chicken. The food with the highest biological value ever measured is whey protein...

In a meat industry trade publication, an Alabama poultry science professor explained why we don’t have such a “heavy-handed” policy: “The American consumer is not going to pay that much. It’s as simple as that.” If the industry had to pay to make it safer, the price would go up. “The fact,” he said, “is that it’s too expensive not to sell salmonella-positive chicken.”99

The poultry industry commonly injects chicken carcasses with salt water to artificially inflate their weight, yet they can still be labelled “100 percent natural.” Consumer Reports found that some supermarket chickens were pumped so full of salt that they registered a whopping 840 mg of sodium per serving—that could mean more than a full day’s worth of sodium in just one chicken breast.

When I am billeted a German home even for one night I go out and search for the chickens and rabbits or pets and give them water and food if possible. Generally the family has pulled out too rapidly to care for such things. I suppose the stern and the cruel ones rule the world. If so, I shall be content to try to live each day within the limits of my conscience and let great plaudits go to those who are willing to pay the price for it.

The German birds didn't taste as good as their French cousins, nor did the frozen Dutch chickens we bought in the local supermarkets. The American poultry industry had made it possible to grow a fine-looking fryer in record time and sell it at a reasonable price, but no one mentioned that the result usually tasted like the stuffing inside of a teddy bear.

Then he explains Chinese food in Manhattan to me: 'See the way it works is, there's one central location out on Long Island where all this stuff is made. Then it's piped into the city through a series of underground pipes that run parallel to the train and subway tracks. The restaurants then just pull a lever. One lever for General Tso's chicken, another for beef with broccoli sauce. It's like beer; it's on tap.' It's amazing how convincing he is when he says this. There's no pause in his description, nowhere for him to stop and think, to make this up as he goes along. It's as though he's simply repeating something he read in the Times yesterday. This makes me love him more than I did just five minutes ago.

Piper put her new sword to good use, while spraying food from the cornucopia in her other hand—using hams, chickens, apples, and oranges as interceptor missiles.

Regard it as just as desirable to build a chicken house as to build a cathedral.” —Frank Lloyd Wright

So, what is this?" I ask. Quinn narrows her eyes at the morsel of food that vaguely resembles a cross between a chicken nugget and brains. Only slimier.

I've eaten cat food before. Of course, the menu listed it as "Chicken Lo Mein.

If she [Mrs. Homemaker] didn't know how much she needed convenience, it was up to inventors like Clausi to show her the way.

Nana’s oven-baked fried chicken cut off the bone (with plenty of ketchup) was a huge hit. So were Thanksgiving turkey bathed in gravy and Nana’s Passover brisket

Pork and chicken grease, the aromatics of choice for the Cajun.

It turned out I got food poisoning from consuming raw chicken. I had to go poo like every 20 minutes. Oh, my goodness, it was a terrible ordeal.

Minny: "Isn't Mister Johnny gonna wonder how the foods so good?" Celia: "You're right..." *silence* Celia: "Maybe we should burn the chicken a little...?" Minny: "...Minny don't burn chicken.

Each case of food-borne illness cannot be traced, but where we do know the original, or the "vehicle of transmission," it is, overwhelmingly, an animal product. According to the US Centers for Disease Control (CDC), poultry is by far the largest cause... 83 percent of all chicken meat (including organic and antibiotic-free brands) is infected with either campylobacter or salmonella at the time of purchase... The next time a friend has... "the stomach flu" - ask a few questions... he or she was probably among the 76 million cases of food-borne illness the CDC estimates occur in America each year.

Would it be all right to top the crab kachoris with date chutney foam, so the hors d'oeuvre could be circulated without a mess? Should the chicken be served over a bed of pulav or plated individually in bowls?

Oh—and Darien?” “Yeah?” “Diet. Don’t forget. I think the third floor has a cafeteria.” I make a face. “Cafeteria food? That’s cardboard, bro.” “Bro, get a salad.” I purse my lips. With my new workout regimen and my personal trainer (who reminds me of Wolverine with the personality of a wet cat…so basically just Wolverine), I’ve existed on protein shakes and rabbit food. And chicken. So much chicken I could sprout feathers. And it’s not even seasoned

To eat one's fill, eat until the exhaustion of the appetite, was the principal pleasure that the peasants dangled before their imagination, and one that they rarely realized in their lives. They [the peasants] also imagined other dreams coming true, including the standard run of castles and princesses. But their wishes usually remained fixed on common objects in the everyday world. One hero gets "a cow and some chickens"; another, an armoire full of linens. A third settles for light work, regular meals, and a pipe full of tobacco. And when gold rains into the fireplace of a fourth, he uses it to buy "food, clothes, a horse, land." In most of the tales, wish fulfillment turns into a program for survival, not a fantasy of escape.

We have a predator that came from the depths of the cosmos and took over the rule of our lives. Human beings are its prisoners. The Predator is our lord and master. It has rendered us docile, helpless. If we want to protest, it suppresses our protest. If we want to act independently, it demands that we don't do so... I have been beating around the bush all this time, insinuating to you that something is holding us prisoner. Indeed we are held prisoner! "This was an energetic fact for the sorcerers of ancient Mexico ... They took us over because we are food for them, and they squeeze us mercilessly because we are their sustenance. just as we rear chickens in chicken coops, the predators rear us in human coops, humaneros. Therefore, their food is always available to them." "No, no, no, no," [Carlos replies] "This is absurd don Juan. What you're saying is something monstrous. It simply can't be true, for sorcerers or for average men, or for anyone." "Why not?" don Juan asked calmly. "Why not? Because it infuriates you? ... You haven't heard all the claims yet. I want to appeal to your analytical mind. Think for a moment, and tell me how you would explain the contradictions between the intelligence of man the engineer and the stupidity of his systems of beliefs, or the stupidity of his contradictory behaviour. Sorcerers believe that the predators have given us our systems of belief, our ideas of good and evil, our social mores. They are the ones who set up our hopes and expectations and dreams of success or failure. They have given us covetousness, greed, and cowardice. It is the predators who make us complacent, routinary, and egomaniacal." "'But how can they do this, don Juan? [Carlos] asked, somehow angered further by what [don Juan] was saying. "'Do they whisper all that in our ears while we are asleep?" "'No, they don't do it that way. That's idiotic!" don Juan said, smiling. "They are infinitely more efficient and organized than that. In order to keep us obedient and meek and weak, the predators engaged themselves in a stupendous manoeuvre stupendous, of course, from the point of view of a fighting strategist. A horrendous manoeuvre from the point of view of those who suffer it. They gave us their mind! Do you hear me? The predators give us their mind, which becomes our mind. The predators' mind is baroque, contradictory, morose, filled with the fear of being discovered any minute now." "I know that even though you have never suffered hunger... you have food anxiety, which is none other than the anxiety of the predator who fears that any moment now its manoeuvre is going to be uncovered and food is going to be denied. Through the mind, which, after all, is their mind, the predators inject into the lives of human beings whatever is convenient for them. And they ensure, in this manner, a degree of security to act as a buffer against their fear." "The sorcerers of ancient Mexico were quite ill at ease with the idea of when [the predator] made its appearance on Earth. They reasoned that man must have been a complete being at one point, with stupendous insights, feats of awareness that are mythological legends nowadays. And then, everything seems to disappear, and we have now a sedated man. What I'm saying is that what we have against us is not a simple predator. It is very smart, and organized. It follows a methodical system to render us useless. Man, the magical being that he is destined to be, is no longer magical. He's an average piece of meat." "There are no more dreams for man but the dreams of an animal who is being raised to become a piece of meat: trite, conventional, imbecilic.

There is a famous study from the 1930s involving a group of orphanage babies who, at mealtimes, were presented with a smorgasbord of thirty-four whole, healthy foods. Nothing was processed or prepared beyond mincing or mashing. Among the more standard offerings—fresh fruits and vegetables, eggs, milk, chicken, beef—the researcher, Clara Davis, included liver, kidney, brains, sweetbreads, and bone marrow. The babies shunned liver and kidney (as well as all ten vegetables, haddock, and pineapple), but brains and sweetbreads did not turn up among the low-preference foods she listed. And the most popular item of all? Bone marrow.

My father loved peanuts and bought quantities of them to take along, only to find to his chagrin that peanuts were one of China’s leading exports. They also went to Chinatown, feeling that since they were headed for China, they should try Chinese food. The only thing on the menu that they recognized was chicken, but when it came the bones were black, so they were afraid to eat it.

The Whites always mean well when they take human fish out of the ocean and try to make them dry and warm and happy and comfortable in a chicken coop; but the kindest-hearted white man can always be depended on to prove himself inadequate when he deals with savages. He cannot turn the situation around and imagine how he would like it to have a well-meaning savage transfer him from his house and his church and his clothes and his books and his choice food to a hideous wilderness of sand and rocks and snow, and ice and sleet and storm and blistering sun, with no shelter, no bed, no covering for his and his family's naked bodies, and nothing to eat but snakes and grubs and offal. This would be a hell to him; and if he had any wisdom he would know that his own civilization is a hell to the savage - but he hasn't any, and has never had any; and for lack of it he shut up those poor natives in the unimaginable perdition of his civilization, committing his crime with the very best intentions, and saw those poor creatures waste away under his tortures; and gazed at it, vaguely troubled and sorrowful, and wondered what could be the matter with them.

The aroma of chicken broth and beef pie wafted into the parlor. She set down the tray of food on the low table next to him. “Are you all right?” He grunted. “You don’t want to eat anything?” “No.” He did not want to tax his stomach for the next twelve hours. “So what now? Are we going on the run?” He removed his arm from his face and opened his eyes. She was sitting on the carpet before the low table, wearing his gray, hooded tunic, but not his trousers. Her legs were bare below mid-thigh. The sight jolted him out of his lethargy. “Where are your trousers?” “They had no braces and won’t stay up. Besides, it’s warm enough in here.” He was feeling quite hot. It was not unusual to see girls in short robes come summertime in Delamer. But in England skirts always skimmed the ground and men went mad for a glimpse of feminine ankles. So much skin—boys at school would faint from overexcitement. He might have been a bit unsteady too, if he were not already lying down. “You never answered my question,” she said, as if the view of long, shapely legs should not scramble his thoughts at all.

Once I find my way to Grandma's restaurant, after what feels like a zillion wrong turns and dead ends, I walk in and smell all the bomb soul food- her famous fried chicken with all the creole seasonings, thyme, rosemary, and tarragon. I even get a whiff of her famous sweet potato pie, and I'm practically drooling.

She kept her ears permanently tuned to the chicken voices outside, so knew immediately when a coyote had crept into the yard, and barreled screaming for the front door before the rest of us had a clue. (I don't know about the coyote, but I nearly needed CPR.) These hens owed their lives and eggs to Lily, there was no question.

Cigarettes are food for the soul

i found the food Alex recommended. Newman's Own Organic Chicken and Rice kibble. . . . i wished Paul Newman made human kibble too.

I used to like the foods that come in abstract shapes: chicken nuggets, Fruit Roll-Ups, hot dogs.

I'm not really a chicken-patty kinda girl," I said.

We hole up in my room with Chinese food (crab Rangoon, kung pao chicken, wonton soup).

Food. I want food. Steak. Burgers. Roast beef. Chicken. I can taste it all! I want meat! I’m so hungry!

Thus the name of the game when it comes to evolution is not obtaining food or other resources: it is reproduction. Which came first, the chick or the egg? From an evolutionary perspective the egg did. A chicken is merely an egg's way of producing another egg. The chicken is just a transient reproductive superstructure that provides for the perpetuation of genes.

Domestic animals expect food when they see the person who usually feeds them. We know that all these rather crude expectations of uniformity are liable to be misleading. The man who has fed the chicken every day throughout its life at last wrings its neck instead, showing that more refined views as to the uniformity of nature would have been useful to the chicken.

It was too beautiful a night to sleep, so I put my head out to look and to think. I saw the moon come up and hang for a while over the mountain as if it were discouraged with the prospect, and the big white stars flirted shamelessly with the hills. I saw a coyote come trotting along and I felt sorry for him, having to hunt food in so barren a place, but when presently I heard the whirr of wings I felt sorry for the sage chickens he had disturbed. At length a cloud came up and I went to sleep, and next morning was covered several inches with snow.

Some nights he sat up late on his front porch with a glass of Jack and listened to the trucks heading south on 220, carrying crates of live chickens to the slaughterhouses—always under cover of darkness, like a vast and shameful trafficking—chickens pumped full of hormones that left them too big to walk—and he thought how these same chickens might return from their destination as pieces of meat to the floodlit Bojangles’ up the hill from his house, and that meat would be drowned in the bubbling fryers by employees whose hatred of the job would leak into the cooked food, and that food would be served up and eaten by customers who would grow obese and end up in the hospital in Greensboro with diabetes or heart failure, a burden to the public, and later Dean would see them riding around the Mayodan Wal-Mart in electric carts because they were too heavy to walk the aisles of a Supercenter, just like hormone-fed chickens.

Harry’s mouth fell open. The dishes in front of him were now piled with food. He had never seen so many things he liked to eat on one table: roast beef, roast chicken, pork chops and lamb chops, sausages, bacon and steak, boiled potatoes, roast potatoes, fries, Yorkshire pudding, peas, carrots, gravy, ketchup, and, for some strange reason, peppermint humbugs. The Dursleys had never exactly starved Harry, but he’d never been allowed to eat as much as he liked. Dudley had always taken anything that Harry really wanted, even if it made him sick. Harry piled his plate with a bit of everything except the peppermints and began to eat. It was all delicious. “That does look good,” said the ghost in the ruff sadly, watching Harry cut up his steak.

I've been living off rats mostly. Can't steal too much food from Hogsmeade; I'd draw attention to myself." He grinned up at Harry, but Harry returned the grin only reluctantly. "What're you doing here, Sirius?" he said, "Fulfilling my duty as godfather," said Sirius, gnawing on the chicken bone in a very dog-like way. "Don't worry about me, I'm pretending to be a loveable stray." He was still grinning, but seeing the anxiety in Harry's face, said more seriously, "I want to be on the spot. Your last letter... well, let's just say things are getting fishier.

[from an entry by her daughter Camille] ...research published fifteen years ago in the New England Journal of Medicine: eggs from chickens that ranged freely on grass have about half the cholesterol of factory-farmed eggs, and it's mostly HDL, the cholesterol that's good for you. They also have more vitamin E, beta-carotene and omega-3 fatty acids than their cooped-up counterparts.

In the window I smelled all the food of San Francisco. There were seafood places out there where the buns were hot, and the baskets were good enough to eat too; where the menus themselves were soft with foody esculence as though dipped in hot broths and roasted dry and good enough to eat too. Just show me the bluefish spangle on a seafood menu and I’d eat it; let me smell the drawn butter and lobster claws. There were places where they specialized in thick and red roast beef au jus, or roast chicken basted in wine. There were places where hamburgs sizzled on grills and the coffee was only a nickel. And oh, that pan-fried chow mein flavored air that blew into my room from Chinatown, vying with the spaghetti sauces of North Beach, the soft-shell crab of Fisherman’s Wharf — nay, the ribs of Fillmore turning on spits! Throw in the Market Street chili beans, redhot, and french-fried potatoes of the Embarcadero wino night, and steamed clams from Sausalito across the bay, and that’s my ah-dream of San Francisco…

I tell Esther she should ease up on lard. There's no need to mix lard in with Scottie's rice, chicken, and beans. I tell her she hasn't read the blogs. I've read the blogs. I know what Scottie should eat.

The top four priorities would be food, fuel, clothing and shelter. Dig the garden, feed the pig, fetch water from the brook, gather wood from the forest, wash some potatoes, light a fire (no matches), cook lunch, repair the roof, fetch fresh bracken for clean bedding, whittle a needle, spin some thread, sew leather for shoes, wash in the stream, fashion a pot out of clay, catch and cook a chicken for dinner.

When I was nine, I had a babysitter who didn't want to hurt anything. She put it just like that when I asked her why she wasn't having chicken with my older brother and me: "I don't want to hurt anything." [...] What our babysitter said made sense to me, not only because it seemed true, but because it was the extension to food of everything my parents had taught me. We don't hurt family members. We don't hurt friends or strangers. We don't even hurt upholstered furniture. My not having thought to include animals in that list didn't make them the exceptions to it. It just made me a child, ignorant of the world's workings. Until I wasn't. At which point I had to change my life.

As the Mayo Clinic rather indelicately put it, “Most people are infected with Salmonella by eating foods that have been contaminated by feces.”102 How does it get there? In slaughter plants, birds are typically gutted by a metal hook, which too often punctures their intestines and can expel feces onto the flesh itself. According to the latest national FDA retail-meat survey, about 90 percent of retail chicken showed evidence of contamination with fecal matter.

An artist must regulate his life. Here is a time-table of my daily acts. I rise at 7.18; am inspired from 10.23 to 11.47. I lunch at 12.11 and leave the table at 12.14. A healthy ride on horse-back round my domain follows from 1.19 pm to 2.53 pm. Another bout of inspiration from 3.12 to 4.7 pm. From 5 to 6.47 pm various occupations (fencing, reflection, immobility, visits, contemplation, dexterity, natation, etc.) Dinner is served at 7.16 and finished at 7.20 pm. From 8.9 to 9.59 pm symphonic readings (out loud). I go to bed regularly at 10.37 pm. Once a week (on Tuesdays) I awake with a start at 3.14 am. My only nourishment consists of food that is white: eggs, sugar, shredded bones, the fat of dead animals, veal, salt, coco-nuts, chicken cooked in white water, mouldy fruit, rice, turnips, sausages in camphor, pastry, cheese (white varieties), cotton salad, and certain kinds of fish (without their skin). I boil my wine and drink it cold mixed with the juice of the Fuschia. I have a good appetite but never talk when eating for fear of strangling myself. I breathe carefully (a little at a time) and dance very rarely. When walking I hold my ribs and look steadily behind me. My expression is very serious; when I laugh it is unintentional, and I always apologise very politely. I sleep with only one eye closed, very profoundly. My bed is round with a hole in it for my head to go through. Every hour a servant takes my temperature and gives me another.

The Chinese food arrives. Delicious saliva fills his mouth. He really hasn’t had any since Texas. He loves this food that contains no disgusting proofs of slain animals, a bloody slab of cow haunch, a hen’s sinewy skeleton; these ghosts have been minced and destroyed and painlessly merged with the shapes of insensate vegetables, plump green bodies that invite his appetite’s innocent gusto. Candy. Heaped on a smoking breast of rice. Each is given such a tidy hot breast, and Margaret is in a special hurry to muddle hers with glazed chunks; all eat well. Their faces take color and strength from the oval plates of dark pork, sugar peas, chicken, stiff sweet sauce, shrimp, water chestnuts, who knows what else. Their talk grows hearty.

Frankie stayed off the stage for once, even when Daniel abandoned it for food. "I know when to sit it out," Frankie said, waving a chicken-laden fork first in his brother's direction and then toward the room. "Tonight I will let 'em watch and yearn.

Gary Robinson died hungry. He wanted fried chicken, the three-piece box for $2.19. Drunk, loud, and obnoxious, he pushed ahead of seven customers on line at a fast-food chicken outlet. The counter girl told him that his behavior was impolite. She calmed him down with sweet talk, and he agreed to step to the end of the line. His turn came just before closing time, just after the fried chicken ran out. He punched the counter girl so hard her ears rang, and a security guard shot him—three times.

Two years of Newtrition investment and research had produced CHOW™. CHOW™ contained spun, plaited, and woven protein molecules, capped and coded, carefully designed to be ignored by even the most ravenous digestive tract enzymes; no-cal sweeteners; mineral oils replacing vegetable oils; fibrous materials, colorings, and flavorings. The end result was a foodstuff almost indistinguishable from any other except for two things. Firstly, the price, which was slightly higher, and secondly the nutritional content, which was roughly equivalent to that of a Sony Walkman. It didn’t matter how much you ate, you lost weight.* Fat people had bought it. Thin people who didn’t want to get fat had bought it. CHOW™ was the ultimate diet food—carefully spun, woven, textured, and pounded to imitate anything, from potatoes to venison, although the chicken sold best. Sable sat back and watched the money roll in. He watched CHOW™ gradually fill the ecological niche that used to be filled by the old, untrademarked food. He followed CHOW™ with SNACKS™—junk food made from real junk. MEALS™ was Sable’s latest brainwave. MEALS™ was CHOW™ with added sugar and fat. The theory was that if you ate enough MEALS™ you would a) get very fat, and b) die of malnutrition.

Tyson Foods, the largest chicken-producing corporation in the world,2304 found itself before the Supreme Court in 2005 for refusing to pay workers for time spent donning protective clothing at a poultry plant. The Court ruled unanimously against Tyson.2305

think I’m drawn to temp work for the slight atmospheric changes. The new offices and coworkers provide a nice illusion of variety. Like how people switch out their cats’ wet food from Chicken and Liver to Sea Bass, but in the end, it’s all just flavored anus.

On Chicken Parmesan: It was all downhill from there. Eventually, the boneless chicken breast replaced the chicken breast as America’s favorite tasteless meat product, and then boneless skinless chicken breast, and somewhere in between the birth of my ultimate nemesis: The Chicken Patty. How things went quite so far downhill that the patty found its way into ANY Italian food is beyond me, but I can assure you this dish isn’t what anyone back in Italy had in mind when they sent Vito through Ellis Island with an eggplant recipe.

America, it has been observed, is not really a melting pot. It is actually a huge potluck dinner, in which platters of roasted chicken beckon beside casseroles of pasta, mounds of tortillas, stew pots of gumbo, and skillets filled with pilafs of every imaginable color.

Eating dinner with conservation biologists was like walking through a minefield of ethical decisions: grasslands have been overgrazed by steer raised for beef, and all cattle emit greenhouse gases though enteric fermentation; the poop from industrially raised chickens poisons the Chesapeake; the Amazon has been slashed and burned for soy--and don't even mention seafood. To this bunch of herpetologists, the sin of ordering shrimp lay in the bycatch--young fish, and especially sea turtles, caught in the nets and discarded, dead or dying.

More laying hens are slaughtered in the United States than cattle or pigs. Commercial laying hens are not bred for their flesh, but when their economic utility is over the still-young birds are trucked to the slaughterhouse and turned into meat products. In the process they are treated even more brutally than meat-type chickens because of their low market value. Their bones are very fragile from lack of exercise and from calcium depletion for heavy egg production, causing fragments to stick to the flesh during processing. The starvation practice known as forced molting results in beaded ribs that break easily at the slaughterhouse. Removal of food for several days before the hens are loaded onto the truck weakens their bones even more. Currently, the U.S. egg industry and the American Veterinary Medical Association oppose humane slaughter legislation for laying hens on the basis that their low economic value does not justify the cost of 'humane slaughter' technology. The industry created the inhumane conditions that are invoked to rationalize further unaccountability and cruelty.

Chekyns upon soppes” (basically chicken on cinnamon toast) from the 1545 early Tudor cookbook A Propre Newe Booke of Cokerye: Chekyns upon soppes. Take sorel sauce a good quantitie and put in Sinamon and suger and lette it boyle and poure it upon the soppes then laie on the chekyns.

Women have been trained to be deeply relational creatures with "permeable boundaries," which make us vulnerable to the needs of others. This permeability, this compelling need to connect, is one of our greatest gifts, but without balance it can mean living out the role of the servant who nurtures at the cost of herself. Referring to this feminine script in her essay "Professions for Women," Virginia Woolf describes the syndrome and offers a drastic remedy: "She was intensely sympathetic. She was immensely charming. She was utterly unselfish. She excelled in the difficult arts of family life. She sacrificed herself daily. If there was chicken, she took the leg; if there was a draft she sat in it - in short she was so constituted that she never had a mind or wish of her own, but preferred to sympathize always with the minds and wishes of others...I did my best to kill her. My excuse, if I were to be had up in a court of law, would be that I acted in self-defense. Had I not killed her, she would have killed me." At the very least we need to disempower this part of ourselves, to relieve ourselves of the internal drive to forfeit our souls as food for others.

Have you ever wondered why God gives so much? We could exist on far less. He could have left the world flat and grey; we wouldn't have known the difference. But he didn't. He splashed the orange in the sunrise and cast the sky in clue. And if you love to see geese as they gather, chances are you'll see that too. Did he have to make the squirrel's tail furry? Was he obligated to make the birds sing? And the funny way that chickens scurry or the majesty of thunder when it rings? Why give a flower fragance? Why give food its taste? Could it be he loved to see that look upon your face?

The bones and shells and peels of things are where a lot of their goodness resides. It's no more or less lamb for being meat or bone; it's no more or less pea for being pea or pod. Grappa is made from the spent skins and stems and seeds of wine grapes; marmalade from the peels of oranges. The wine behind grappa is great, but there are moments when only grappa will do; the fruit of the orange is delicious, but it cannot be satisfactorily spread. “The skins of onions, green tops from leeks, stems from herbs must all be swept directly into a pot instead of the garbage. Along with the bones from a chicken, raw or cooked, they are what it takes to make chicken stock, which you need never buy, once you decide to keep its ingredients instead of throwing them away. If you have bones from fish, it's fish stock. If there are bones from pork or lamb, you will have pork or lamb stock.

At its most elemental level the human organism, like crawling life, has a mouth, digestive tract, and anus, a skin to keep it intact, and appendages with which to acquire food. Existence, for all organismic life, is a constant struggle to feed-a struggle to incorporate whatever other organisms they can fit into their mouths and press down their gullets without choking. Seen in these stark terms, life on this planet is a gory spectacle, a science-fiction nightmare in which digestive tracts fitted with teeth at one end are tearing away at whatever flesh they can reach, and at the other end are piling up the fuming waste excrement as they move along in search of more flesh. I think this is why the epoch of the dinosaurs exerts such a strange fascination on us: it is an epic food orgy with king-size actors who convey unmistakably what organisms are dedicated to. Sensitive souls have reacted with shock to the elemental drama of life on this planet, and one of the reasons that Darwin so shocked his time-and still bothers ours-is that he showed this bone crushing, blood-drinking drama in all its elementality and necessity: Life cannot go on without the mutual devouring of organisms. If at the end of each person’s life he were to be presented with the living spectacle of all that he had organismically incorporated in order to stay alive, he might well feel horrified by the living energy he had ingested. The horizon of a gourmet, or even the average person, would be taken up with hundreds of chickens, flocks of lambs and sheep, a small herd of steers, sties full of pigs, and rivers of fish. The din alone would be deafening. To paraphrase Elias Canetti, each organism raises its head over a field of corpses, smiles into the sun, and declares life good.

Few chemicals confer maleness, but many take it away. Which, if any, are responsible for our own troubles is hard to say. The Pill changed men's lives in more ways than one. It caused reproductive hormones to leak into tap water and has been blamed both for the sex changes in freshwater fish and for the drop in our own sperm count. The jury is still out on the issue, but other hormones have had a disastrous effect. A drug called diethylstilbestrol was once thought - in error - to prevent miscarriage. Five million mothers took it and for a time it was even used as a chicken food supplement. A third of the boys exposed to the drug in the womb suffer from small testes or a reduced penis. In rats, the chemical causes prostate and testicular cancer (although there is as yet no sign of those problems in ourselves). To give a powerful steroid to pregnant women was at best unwise, but the effects of other chemicals were harder to foresee. The 1950s saw a wonderful new chemical treatment for banana pests. Soon the substance was much used. Twenty years later the workers noticed something odd: they had almost no children. Their sperm count had dropped by five hundred times.

After her mother died and Adrienne and her father took up with wanderlust, Adrienne became exposed to new foods. For two years they lived in Maine, where in the summertime they ate lobster and white corn and small wild blueberries. They moved to Iowa for Adrienne's senior year of high school and they ate pork tenderloin fixed seventeen different ways. Adrienne did her first two years of college at Indiana University in Bloomington, where she lived above a Mexican cantina, which inspired a love of tamales and anything doused with habanero sauce. Then she transferred to Vanderbilt in Nashville, where she ate the best fried chicken she'd ever had in her life. And so on, and so on. Pad thai in Bangkok, stone crabs in Palm Beach, buffalo meat in Aspen. As she sat listening to Thatcher, she realized that though she knew nothing about restaurants, at least she knew something about food.

We drove out of New Paltz heading due north. Squeezed into my tiny hatchback, among our boxes and bags, were my dog, Nico, the hens, and the humming hive of bees, its openings covered over with tape. The dog eyed the hive, the chickens eyed the dog, and if the bees weren't nervous they were the only ones.

I love London. I love everything about it. I love its palaces and its museums and its galleries, sure. But also, I love its filth, and damp, and stink. Okay, well, I don’t mean love, exactly. But I don’t mind it. Not any more. Not now I’m used to it. You don’t mind anything once you’re used to it. Not the graffiti you find on your door the week after you painted over it, or the chicken bones and cider cans you have to move before you can sit down for your damp and muddy picnic. Not the everchanging fast food joints – AbraKebabra to Pizza the Action to Really Fried Chicken – and all on a high street that despite its three new names a week never seems to look any different. Its tawdriness can be comforting, its wilfulness inspiring. It’s the London I see every day. I mean, tourists: they see the Dorchester. They see Harrods, and they see men in bearskins and Carnaby Street. They very rarely see the Happy Shopper on the Mile End Road, or a drab Peckham disco. They head for Buckingham Palace, and see waving above it the red, white and blue, while the rest of us order dansak from the Tandoori Palace, and see Simply Red, White Lightning, and Duncan from Blue. But we should be proud of that, too. Or, at least, get used to it.

Inhabitants of urban industrial cultures have no point of contact with grain, chickens, cows, or, for that matter, with topsoil. We have no basis of experience to outweigh the arguments of political vegetarians. We have no idea what plants, animals, or soil eat, or how much. Which means we have no idea what we ourselves are eating.

Are you aware that they inject all kinds of antibiotics into that meat you eat? Yes, that same food supply and those same corporations that are actually causing and perpetuating WORLD HUNGER, because we humans could be eating the grain that they are feeding to the cows, that could live quite well on GRASS, if we didn't destroy the topsoil in this country's heartland; there are livestock an chickens that are being injected with hormones to make them grow bigger and faster and forced to live in filthy cramped conditions just so they can be slaughtered and end up on you high priced plate next to that tiny gray vegetable that you cooked to death instead of steaming.

The rabbits and chickens lived in the courtyard space at the far end of the big two-story guardhouse. Everything wooden, the fences, the wall, the hutches on their stilts, was painted dark green, a flat ugly color against the complex natural greens of the cactus and the hedges and the trees. Trotsky put on his work gloves—he was very finicky about his hands—and got the rabbits out of their hutches, looking over each one for ticks or skin problems or signs of hairballs. He had read up on rabbit food and designed their diets himself, and learned about their diseases and habits, as absorbed in this task, as precise and methodical, as he had been in building the Red Army.

This wrap! It's made of rice! Now I get it... it's a variation on a Bánh Xèo!" BÁNH XÈO Literally meaning "Sizzling Cake," it is a Vietnamese rice-flour pancake. The batter is made from rice flour, water, coconut milk and other ingredients and is then spread thinly and fried like a crepe. Once cooked, ingredients like pork, shrimp, and bean sprouts are folded inside. I see the concept behind this dish now! It's mixing piping-hot rice with juicy fried chicken! Fried chicken and rice have always been a golden combination. Here they've recreated that in a form that's easy to eat on the go and just as delicious. And they even managed to do it in an innovative and eye-catching way!

So great is the feeling of freedom that the food processor brings to its middle-class devotees—I include myself—we should be careful not to delude ourselves that it has really saved all labor. The medieval housewife making pancakes in Le Ménagier de Paris stood face to face with the people she was wearying, whereas our servants have mainly been removed from view. We do not see the hands in the chicken factory that boned the breasts, never mind the chickens that gave their lives, nor the workers who labored to assemble the parts of our whizzy food processors. We only see a pile of ingredients and a machine ready to do our bidding. Alone in our kitchens, we feel entirely emancipated.

The view from our garden is spectacular. I thought about people I knew who right at that moment might be plucking chickens, picking strawberries and lettuce, just for us. I felt grateful to the people involved, and the animals also. I don't say this facetiously. I sent my thanks across the county, like any sensible person saying grace before a meal.

He seasoned the chicken with salt, pepper and mustard, and then grilled it to absolute perfection in clarified butter! The light coating of panko is toasted to a beautiful golden brown. Its crunch delightfully highlights the chicken's tender juiciness. "But what takes this dish's flavor and elevates it to a whole other level... are the tiny crumbles of Boudin Noir blood sausage you added during the grilling step!" "That's right! The Poussin Chicken had just been butchered, so I took a little of its blood and mixed it with some pork blood... to whip up my own special blood sausage! That gave the dish some real punch, don'tcha think?" "B-but that shouldn't even work! Blood sausage has such a powerful flavor it should have overwhelmed the more delicate Poussin Chicken... but that chicken flavor is still undeniably the centerpiece of this dish!" "That's from the fat. See, I didn't just grab some of the chicken's blood. I siphoned up some of its fat too. With this special injector here." Animal fat is just as jam-packed with richness and body as blood! A little dollop of that keeps the chicken balanced as the center of the dish while deepening its overall flavor! Not only that, he used the chain carving knife to add innumerable delicate hidden cuts in the chicken. Thanks to those, the flavors of the chicken, the sausage and the sauce all meld together seamlessly, creating a cohesive overall experience.

Eat carbohydrates and blood sugar rises. Every first-year medical student knows this, every nurse or diabetes educator knows this, every person with diabetes who performs finger-stick blood sugars before and after meals knows this. Eat any food with more than just a few grams of carbohydrates and blood sugar will rise; the more carbohydrates you eat, the higher blood sugar will rise. Everyone also knows that foods like butter do not raise blood sugar, nor will a fatty cut of meat, olives, green bell peppers, broccoli, or chicken liver. And since the 1980s, when the sharp upward climb in type 2 diabetes (and obesity) began, the only component of diet that has increased is carbohydrates, not fat or proteins.4

I suggest some of this broth that Cook made for Mademoiselle,' came Patrice's muffled voice. 'A little Toulouse sausage, some cheese perhaps...' Gui wolfed down whatever was put in front of him, hunger a gnawing pit in his stomach. Fresh bread and butter, a savory broth made from chicken, then sausage and a slab of cheese, cake made with pears, milk to drink.

Jennifer Anne had prepared some complicated-looking recipe involving chicken breasts stuffed with sweet potatoes topped with a vegetable glaze. They looked perfect, but it was the kind of dish where you just knew someone had to have been pawing at your food for a long while to get it just right, their fingers all in what now you were having to stick in your mouth.

This may have looked like a cookbook, but what it really is is an annotated list of things worth living for: a manifesto of moments worth living for. Dinner parties, and Saturday afternoons in the kitchen, and lazy breakfasts, and picnics on the heath; evenings alone with a bowl of soup, a or a heavy pot of clams for one. The bright clean song of lime and salt, and the smoky hum of caramel-edged onions. Soft goat's cheese and crisp pastry. A six-hour ragù simmering on the stove, a glass of wine in your hand. Moments, hours, mornings, afternoons, days. And days worth living for add up to weeks, and weeks worth living for add up to months, and so on and so on, until you've unexpectedly built yourself a life worth having: a life worth living.

She is possibly the last child they will bring into living, and she is extremely delicate. She dislikes what little food they have but loves chicken and coffee. So, steadily, they have bumped off a long string of chickens to feed her, and she drinks two or three cups of black and parboiled coffee at every meal. Her eyes shine like burning oil and almost continuously she dances with drunkenness.

The demands of the marketplace eventually outstripped the chicken’s physical capacity to support them. The bird’s breasts became too big for its legs and skeleton to support. The animals grew so fast they couldn’t supply oxygen to all their tissue and muscle, causing fluid to build up in their body cavity. The chicken’s immune system suffered, and some birds simply keeled over after a few weeks.

Your father is picking up some Chinese food. I ordered enough for you.” “I’m not hungry, thanks.” “Spareribs, Myron. Sesame chicken.” Meaningful pause. “Shrimp with lobster sauce.” “I’m really not hungry.” “Shrimp with lobster sauce,” she repeated. “Mom …” “From Fong’s Dragon House.” “No thanks.” “What? You love Fong’s shrimp in lobster sauce. You’re crazy about it.” “Maybe a little then.” Easier. She

I can give no adequate description of the Horror Camp in which my men and myself were to spend the next month of our lives. It was just a barren wilderness, as bare as a chicken run. Corpses lay everywhere, some in huge piles, sometimes they lay singly or in pairs where they had fallen. It took a little time to get used to seeing men women and children collapse as you walked by them and to restrain oneself from going to their assistance. One had to get used early to the idea that the individual just did not count. One knew that five hundred a day were dying and that five hundred a day were going on dying for weeks before anything we could do would have the slightest effect. It was, however, not easy to watch a child choking to death from diphtheria when you knew a tracheotomy and nursing would save it, one saw women drowning in their own vomit because they were too weak to turn over, and men eating worms as they clutched a half loaf of bread purely because they had to eat worms to live and now could scarcely tell the difference. Piles of corpses, naked and obscene, with a woman too weak to stand propping herself against them as she cooked the food we had given her over an open fire; men and women crouching down just anywhere in the open relieving themselves of the dysentery which was scouring their bowels, a woman standing stark naked washing herself with some issue soap in water from a tank in which the remains of a child floated. It was shortly after the British Red Cross arrived, though it may have no connection, that a very large quantity of lipstick arrived. This was not at all what we men wanted, we were screaming for hundreds and thousands of other things and I don't know who asked for lipstick. I wish so much that I could discover who did it, it was the action of genius, sheer unadulterated brilliance. I believe nothing did more for these internees than the lipstick. Women lay in bed with no sheets and no nightie but with scarlet red lips, you saw them wandering about with nothing but a blanket over their shoulders, but with scarlet red lips. I saw a woman dead on the postmortem table and clutched in her hand was a piece of lipstick. At last someone had done something to make them individuals again, they were someone, no longer merely the number tattooed on the arm. At last they could take an interest in their appearance. That lipstick started to give them back their humanity.

Over the years I have read many, many books about the future, my ‘we’re all doomed’ books, as Connie liked to call them. ‘All the books you read are either about how grim the past was or how gruesome the future will be. It might not be that way, Douglas. Things might turn out all right.’ But these were well-researched, plausible studies, their conclusions highly persuasive, and I could become quite voluble on the subject. Take, for instance, the fate of the middle-class, into which Albie and I were born and to which Connie now belongs, albeit with some protest. In book after book I read that the middle-class are doomed. Globalisation and technology have already cut a swathe through previously secure professions, and 3D printing technology will soon wipe out the last of the manufacturing industries. The internet won’t replace those jobs, and what place for the middle-classes if twelve people can run a giant corporation? I’m no communist firebrand, but even the most rabid free-marketeer would concede that market-forces capitalism, instead of spreading wealth and security throughout the population, has grotesquely magnified the gulf between rich and poor, forcing a global workforce into dangerous, unregulated, insecure low-paid labour while rewarding only a tiny elite of businessmen and technocrats. So-called ‘secure’ professions seem less and less so; first it was the miners and the ship- and steel-workers, soon it will be the bank clerks, the librarians, the teachers, the shop-owners, the supermarket check-out staff. The scientists might survive if it’s the right type of science, but where do all the taxi-drivers in the world go when the taxis drive themselves? How do they feed their children or heat their homes and what happens when frustration turns to anger? Throw in terrorism, the seemingly insoluble problem of religious fundamentalism, the rise of the extreme right-wing, under-employed youth and the under-pensioned elderly, fragile and corrupt banking systems, the inadequacy of the health and care systems to cope with vast numbers of the sick and old, the environmental repercussions of unprecedented factory-farming, the battle for finite resources of food, water, gas and oil, the changing course of the Gulf Stream, destruction of the biosphere and the statistical probability of a global pandemic, and there really is no reason why anyone should sleep soundly ever again. By the time Albie is my age I will be long gone, or, best-case scenario, barricaded into my living module with enough rations to see out my days. But outside, I imagine vast, unregulated factories where workers count themselves lucky to toil through eighteen-hour days for less than a living wage before pulling on their gas masks to fight their way through the unemployed masses who are bartering with the mutated chickens and old tin-cans that they use for currency, those lucky workers returning to tiny, overcrowded shacks in a vast megalopolis where a tree is never seen, the air is thick with police drones, where car-bomb explosions, typhoons and freak hailstorms are so commonplace as to barely be remarked upon. Meanwhile, in literally gilded towers miles above the carcinogenic smog, the privileged 1 per cent of businessmen, celebrities and entrepreneurs look down through bullet-proof windows, accept cocktails in strange glasses from the robot waiters hovering nearby and laugh their tinkling laughs and somewhere, down there in that hellish, stewing mess of violence, poverty and desperation, is my son, Albie Petersen, a wandering minstrel with his guitar and his keen interest in photography, still refusing to wear a decent coat.

Church is important to most folks in the South. So the most important thing going is basically ruled by men as decreed by the Big Man himself. Not only that, but the church puts pressures on women that it does not put on men. Young women are expected to be chaste, moral, and pure, whereas young men are given way more leeway, ’cause, ya know, boys will be boys. Girls are expected to marry young and have kids, be a helpmate to their husbands (who are basically like having another child), and, of course, raise perfect little Christian babies to make this world a better place. So while it’s the preacher man who controls the church, it’s the women—those helpmates—who keep that shit going. They keep the pews tidy and wash the windows; type up the bulletins; volunteer for Sunday school, the nursery, youth group, and Vacation Bible School; fry the chicken for the postchurch dinners; organize the monthly potluck dinners, the spaghetti supper to raise money for a new roof, and the church fund drive; plant flowers in the front of the church, make food for sick parishioners, serve food after funerals, put together the Christmas pageant, get Easter lilies for Easter, wash the choir robes, organize the church trip, bake cookies for the bake sale to fund the church trip, pray unceasingly for their husband and their pastor and their kids and never complain, and then make sure their skirts are ironed for Sunday mornin’ service. All this while in most churches not being allowed to speak with any authority on the direction or doctrine of the church. No, no, ladies, the heavy lifting—thinkin’ up shit to say, standing up at the lectern telling people what to do, counting the money—that ain’t for yuns. So sorry.

I drop my purse on the table and grab the plastic-wrapped plate. The last few days of school mark the start of pageant prep season, which means my mom is on a diet. And when my mom is on a diet, so is everyone else. Which means dinner is grilled chicken salad. It could be worse. It has been worse. She clicks her tongue. “You’ve got a little breakout there on your forehead. You’re not eatin’ that greasy food you’re selling, are you?” “You know I don’t even like burgers and hot dogs that much.” I don’t sigh. I want to, but my mom will hear. It doesn’t matter how loud the TV is. It could be two years from now and I could be away at college in some other town, hundreds of miles away, and my mom would hear me sigh all the way from home and call me to say, “Now, Dumplin’, you know I hate when you sigh. There is nothing less attractive than a discontent young woman.” There

A complete stranger--a giant pancake, no less--has just appeared in their home," Boyd said. "Why isn't anyone reacting to this? Wouldn't they be screaming in terror?" "They love pancakes," Stan said. "What would they do if a fried chicken leg walked in?" "I'm not sure a chicken leg could walk in," said the script supervisor, a lady who wore three layers of shirts and sucked on a pencil as if it were a pacifier. "I suppose it could hop." Stan looked over his shoulder at her. "let me handle this." He turned back to Boyd. "The family knows you. You're not just another pancake off the street. You're a celebrity pancake, the Jay Leno of breakfast foods. Would anyone throw Leno out of their house?" "Okay, assuming you're right, I'm a pancake asking this family to eat me. Am I suicidal or simply filled with self-loathing?" "Take your pick," Stan said. "Whatever will get you through the scene.

Ladies and gentlemen, may I suggest you let fun out of your lives? For it is, brothers and sisters, a mongrel word, an ersatz word, a fast-food bucket of a word! What does it mean? Consider the shameful usage: “I was doing it for a bit of fun,” or “I thought it would be fun,” or “I was only having fun” and, worst of all, the little bit of white on the top of this chicken dropping, “Are we having fun yet?” Why have fun when you could have enjoyment,

My energy and curiosity may be renewed but the larder isn’t. There is probably less food in the house than there has ever been. I trudge out to buy a few chicken pieces and a bag of winter greens to make a soup with the spices and noodles I have in the cupboard. What ends up as dinner is clear, bright and life-enhancing. It has vitality (that’s the greens), warmth (ginger, cinnamon) and it is economical and sustaining too. I suddenly feel ready for anything the New Year might throw at me.

I'm too tired to cook, and I reckon you are, too. Let's grab some grub at the diner on the way home." Nodding at everyone, there not being one person they didn’t know, they sat at a corner table. Both ordered the special: chicken-fried steak, mash and gravy, turnips, and coleslaw. Biscuits. Pecan pie with ice cream. At the next table, a family of four joined hands and lowered their heads as the father said a blessing out loud. At “Amen” they kissed the air, squeezed hands, and passed the cornbread.

With complexity, however, comes vulnerability, and that brings me to one of the other superorganism superstars, the domestic honeybee, and a moral lesson. When disease strikes solitary or weakly social animals that we have embraced in symbiosis, such as chickens, pigs, and dogs, their lives are simple enough for veterinarians to diagnose and fix most of the problems. Honeybees, on the other hand, have by far the most complex lives of all our domestic partners. There are a great many more twists and turns in their adaptation to their environment that upon failing could damage some part or other of the colony life cycle. The intractability thus far of the honeybee colony collapse disorder of Europe and North America, which threatens so much of crop pollination and humanity’s food supply at the present time, may represent an intrinsic weakness of superorganisms in general. Perhaps, like us, with our complex cities and interconnected high technology, it is their excellence that has put them at greater risk.

Prior to my second stint in Perpignan, I was a fine diner and as I saw it, food was art. At vocational school, I was being taught how to cook, but I was frustrated by how basic the dishes were. I was like a kid who had grown up listening to Chopin, then showed up at music school, never having actually played an instrument. I mean, when you listen to Chopin all the time, you want to become Chopin. And then you go to music school and all you're doing is plunking out do...re... mi for hours at a time. It's boring as hell, and not why you enrolled. I was impatient to create great meals and not so excited about starting with the basics. Why were we spending hours learning how to hold a knife or mine a shallot when we could be making nouvelle cuisine? True, I didn't know how to cut a chicken in eight pieces or make a bechamel. But in the two- and three-start restaurants I had been to, they were way over the bechamel. Still, there I was, in school, making the most basic of dishes--salade Nicoise, potato-leek soup, an omelette.

Oh, I can’t wait to cook up a bunch of food for them! There’s nothing better than cooking for hungry guests! Let’s see...they’d probably want lots of meat—so I’ll need to make plenty of cooked beef, cooked chicken. Ooh, I wonder if I have any more cod? Of course, I’ll bake fresh bread and pumpkin pies and bring them lots of veggies from the garden. I can’t stand the thought of them being hungry! I’ll bring enough so they can have leftovers for days. I wonder if I should send some tables, too, so they can eat a proper meal...

She too looked like a regular lady, living in the world- didn't seem particularly with it or excitable or stellar. But that chicken, bathed in thyme and butter- I hadn't ever tasted a chicken that had such a savory warmth to it, a taste I could only suitably identify as the taste of chicken. Somehow, in her hands, food felt recognized. Spinach became spinach- with a good farm's care, salt, the heat and her attention, it seemed to relax into its leafy, broad self. Garlic seized upon its lively nature. Tomatoes tasted as substantive as beef.

We’ve created mass production at low prices, a system that operates under duress. There are stressed-out pigs who can’t mate, who bite one another’s tails because they’re so confined, or who are so heavy their legs can no longer support their bodies; turkeys who can’t reproduce naturally; chickens who have to be debeaked because they peck at each other in densely packed cages; roosters bred for growth who’ve become so aggressive that they injure or kill their mates; and cows who eat other cows as part of their feed and go mad. All of this is presided over by stressed-out farmers, many of whom have come to accept the industry’s bigger-is-better mantra, though it’s clearly unsustainable for them and the earth. In the process they have become almost as trapped as the animals they “farm.” Farmers, industry, and consumers have created a treadmill that runs ever more rapidly, fueled by all kinds of suffering animals—including us. It’s a system that only takes and doesn’t give back; it extracts and doesn’t replenish, until the creatures and the earth that sustain its existence have nothing more to give.

Just as the online mystics suggest, I have been makkng offerings to vultures in thanks for their guidance. The freezer, for me, is the place where good food goes to die, it lies in state, with occassional viewings, until a major power outage thaws it and gives me permission to toss it out to the middle of the field, where Turkey vultures have a field day sampling sausages, steaks, roasts, chicken thighs, and breaded nuggets. For the record,even a turkey vulture won't eat a chicken nugget. I stopped buying them when I saw the vultures picking around them.

My favorite of all was still the place on Vermont, the French cafe, La Lyonnaise, that had given me the best onion soup on that night with George and my father. The two owners hailed from France, from Lyon, before the city had boomed into a culinary sibling of Paris. Inside, it had only a few tables, and the waiters served everything out of order, and it had a B rating in the window, and they usually sat me right by the swinging kitchen door, but I didn't care about any of it. There, I ordered chicken Dijon, or beef Bourguignon, or a simple green salad, or a pate sandwich, and when it came to the table, I melted into whatever arrived. I lavished in a forkful of spinach gratin on the side, at how delighted the chef had clearly been over the balance of spinach and cheese, like she was conducting a meeting of spinach and cheese, like a matchmaker who knew they would shortly fall in love. Sure, there were small distractions and preoccupations in it all, but I could find the food in there, the food was the center, and the person making the food was so connected with the food that I could really, for once, enjoy it.

I needed to talk to Vargina, to straighten this out, but felt suddenly faint, headed for the deli across the street. Just standing in the vicinity of comfort food was comfort. The schizophrenic glee with which you cold load your plastic shell with spinach salad, pork fried rice, turkey with cranberry, chicken with pesto, curried yams, clams casino, breadsticks, and yogurt, pay for it by the pound, this farm feed for human animals in black chinos and pleated chinos, animals whose enclosure included the entire island of Manhattan, this sensation I treasured deeply.

It has now been many months, at the present writing, since I have had a nourishing meal, but I shall soon have one—a modest, private affair, all to myself. I have selected a few dishes, and made out a little bill of fare, which will go home in the steamer that precedes me, and be hot when I arrive—as follows: Radishes. Baked apples, with cream Fried oysters; stewed oysters. Frogs. American coffee, with real cream. American butter. Fried chicken, Southern style. Porter-house steak. Saratoga potatoes. Broiled chicken, American style. Hot biscuits, Southern style. Hot wheat-bread, Southern style. Hot buckwheat cakes. American toast. Clear maple syrup. Virginia bacon, broiled. Blue points, on the half shell. Cherry-stone clams. San Francisco mussels, steamed. Oyster soup. Clam Soup. Philadelphia Terapin soup. Oysters roasted in shell-Northern style. Soft-shell crabs. Connecticut shad. Baltimore perch. Brook trout, from Sierra Nevadas. Lake trout, from Tahoe. Sheep-head and croakers, from New Orleans. Black bass from the Mississippi. American roast beef. Roast turkey, Thanksgiving style. Cranberry sauce. Celery. Roast wild turkey. Woodcock. Canvas-back-duck, from Baltimore. Prairie liens, from Illinois. Missouri partridges, broiled. 'Possum. Coon. Boston bacon and beans. Bacon and greens, Southern style. Hominy. Boiled onions. Turnips. Pumpkin. Squash. Asparagus. Butter beans. Sweet potatoes. Lettuce. Succotash. String beans. Mashed potatoes. Catsup. Boiled potatoes, in their skins. New potatoes, minus the skins. Early rose potatoes, roasted in the ashes, Southern style, served hot. Sliced tomatoes, with sugar or vinegar. Stewed tomatoes. Green corn, cut from the ear and served with butter and pepper. Green corn, on the ear. Hot corn-pone, with chitlings, Southern style. Hot hoe-cake, Southern style. Hot egg-bread, Southern style. Hot light-bread, Southern style. Buttermilk. Iced sweet milk. Apple dumplings, with real cream. Apple pie. Apple fritters. Apple puffs, Southern style. Peach cobbler, Southern style Peach pie. American mince pie. Pumpkin pie. Squash pie. All sorts of American pastry. Fresh American fruits of all sorts, including strawberries which are not to be doled out as if they were jewelry, but in a more liberal way. Ice-water—not prepared in the ineffectual goblet, but in the sincere and capable refrigerator.

I cut the chicken breasts into halves, season them with the dry seasonings, and bake them. When they're ready and cooked all the way through, I wrap each half in bacon and fry them with onion slices until the bacon's a nice, crispy, golden brown and the onions are soft and cooked through and through. The whole time they cook and simmer, I run the stick of butter around the chicken halves for even crispier edges and that buttery taste that brings anything to the next level- a strategy probably everybody black knows, and I guess it's to my benefit there's not many black people in this competition.

If you didn’t find some way of stopping it, people would go on asking questions. The teachers were useful there. Bands of them wandered through the mountains, along with the tinkers, portable blacksmiths, miracle medicine men, cloth peddlers, fortune-tellers, and all the other travelers who sold things the people didn’t need every day but occasionally found useful. They went from village to village delivering short lessons on many subjects. They kept apart from the other travelers and were quite mysterious in their ragged robes and strange square hats. They used long words, like corrugated iron. They lived rough lives, surviving on what food they could earn from giving lessons to anyone who would listen. When no one would listen, they lived on baked hedgehog. They went to sleep under the stars, which the math teachers would count, the astronomy teachers would measure, and the literature teachers would name. The geography teachers got lost in the woodsand fell into bear traps. People were usually quite pleased to see them. They taught children enough to shut them up, which was the main thing, after all. But they always had to be driven out of the villages by nightfall in case they stole chickens.

Tell you what,” A.J. offered. “I’ve got some errands to run today. We’ll hijack the truck and pick up a new one together.” “You askin’ me on a date?” Chester asked wolfishly. “I suppose I am.” “You buyin’ or am I?” “If you’re talking about the wheelbarrow, I am,” Devlin interjected. “But what about food? If it’s a date, ya need food.” “Probably not a lot of that at the local hardware store,” A.J. said with a grin. “Considering your days of eating nails are over with.” “Well, I’ll pay for lunch if we go to the Pick a’ the Chicken.” “Okay, but you should know, I don’t kiss on the first date.” “Neither do I.

When I finally leave the market, the streets are dark, and I pass a few blocks where not a single electric light appears – only dark open storefronts and coms (fast-food eateries), broom closet-sized restaurants serving fish, meat, and rice for under a dollar, flickering candles barely revealing the silhouettes of seated figures. The tide of cyclists, motorbikes, and scooters has increased to an uninterrupted flow, a river that, given the slightest opportunity, diverts through automobile traffic, stopping it cold, spreads into tributaries that spill out over sidewalks, across lots, through filling stations. They pour through narrow openings in front of cars: young men, their girlfriends hanging on the back; families of four: mom, dad, baby, and grandma, all on a fragile, wobbly, underpowered motorbike; three people, the day’s shopping piled on a rear fender; women carrying bouquets of flapping chickens, gathered by their feet while youngest son drives and baby rests on the handlebars; motorbikes carrying furniture, spare tires, wooden crates, lumber, cinder blocks, boxes of shoes. Nothing is too large to pile onto or strap to a bike. Lone men in ragged clothes stand or sit by the roadsides, selling petrol from small soda bottles, servicing punctures with little patch kits and old bicycle pumps.

It starts with chicken thigh meat cut into big, thick chunks. They're then set to marinate for the morning in a Nikumi- Original Marinade featuring soy sauce and cayenne pepper. "Breading done." "Thanks!" "Man, the smell of this chicken deep-frying is so good, it's making me hungry!" "Is it done yet? I wanna eat!" After the chicken breast has been fried not once but twice... ... it, along with lettuce leaves and other leafy herbs... ... is all wrapped up in our special, freshly cooked wrap! Some of our "Secret Chili Sauce" (which has a dash of Thai Nam Pla in it for flavor)... ... and a sprinkling of fresh cracked black pepper top it all off!

I recently had dinner with George. We did not eat fish. Instead we ate at a wonderful Vietnamese restaurant. I had lemon-grass chicken with chile, and George had stir-fried vegetables. Both meals were excellent, and both consisted of foods originating far from Spokane. Although we didn’t ask the cook where the chicken and other foodstuffs came from, it isn’t difficult to construct an entirely plausible scenario. Here it is: the chicken was raised on a factory farm in Arkansas. The factory is owned by Tyson Foods, which supplies one-quarter of this nation’s chickens and sends them as far away as Japan, The chicken was fed corn from Nebraska and grain from Kansas. One of seventeen million chickens processed by Tyson that week, this bird was frozen and put onto a truck made by PACCAR. The truck was made from plastics manufactured in Texas, steel milled in Japan from ore mined in Australia and chromium from South Africa, and aluminum processed in the United States from bauxite mined in Jamaica. The parts were assembled in Mexico. As this truck, with its cargo of frozen chickens, made its way toward Spokane, it burned fuel refined in Texas, Oklahoma, California, and Washington from oil originating beneath Saudi Arabia, Venezuela, Mexico, Texas, and Alaska. All this, and I have chickens outside my door.

Has he invited you to dinner, dear? Gifts, flowers, the usual?” I had to put my cup down, because my hand was shaking too much. When I stopped laughing, I said, “Curran? He isn’t exactly Mr. Smooth. He handed me a bowl of soup, that’s as far as we got.” “He fed you?” Raphael stopped rubbing Andrea. “How did this happen?” Aunt B stared at me. “Be very specific, this is important.” “He didn’t actually feed me. I was injured and he handed me a bowl of chicken soup. Actually I think he handed me two or three. And he called me an idiot.” “Did you accept?” Aunt B asked. “Yes, I was starving. Why are the three of you looking at me like that?” “For crying out loud.” Andrea set her cup down, spilling some tea. “The Beast Lord’s feeding you soup. Think about that for a second.” Raphael coughed. Aunt B leaned forward. “Was there anybody else in the room?” “No. He chased everyone out.” Raphael nodded. “At least he hasn’t gone public yet.” “He might never,” Andrea said. “It would jeopardize her position with the Order.” Aunt B’s face was grave. “It doesn’t go past this room. You hear me, Raphael? No gossip, no pillow talk, not a word. We don’t want any trouble with Curran.” “If you don’t explain it all to me, I will strangle somebody.” Of course, Raphael might like that . . . “Food has a special significance,” Aunt D said. I nodded. “Food indicates hierarchy. Nobody eats before the alpha, unless permission is given, and no alpha eats in Curran’s presence until Curran takes a bite.” “There is more,” Aunt B said. “Animals express love through food. When a cat loves you, he’ll leave dead mice on your porch, because you’re a lousy hunter and he wants to take care of you. When a shapeshifter boy likes a girl, he’ll bring her food and if she likes him back, she might make him lunch. When Curran wants to show interest in a woman, he buys her dinner.” “In public,” Raphael added, “the shapeshifter fathers always put the first bite on the plates of their wives and children. It signals that if someone wants to challenge the wife or the child, they would have to challenge the male first.” “If you put all of Curran’s girls together, you could have a parade,” Aunt B said. “But I’ve never seen him physically put food into a woman’s hands. He’s a very private man, so he might have done it in an intimate moment, but I would’ve found out eventually. Something like that doesn’t stay hidden in the Keep. Do you understand now? That’s a sign of a very serious interest, dear.” “But I didn’t know what it meant!” Aunt B frowned. “Doesn’t matter. You need to be very careful right now. When Curran wants something, he doesn’t become distracted. He goes after it and he doesn’t stop until he obtains his goal no matter what it takes. That tenacity is what makes him an alpha.” “You’re scaring me.” “Scared might be too strong a word, but in your place, I would definitely be concerned.” I wished I were back home, where I could get to my bottle of sangria. This clearly counted as a dire emergency. As if reading my thoughts, Aunt B rose, took a small bottle from a cabinet, and poured me a shot. I took it, and drained it in one gulp, letting tequila slide down my throat like liquid fire. “Feel better?” “It helped.” Curran had driven me to drinking. At least I wasn’t contemplating suicide.

Every dish I cooked exhumed a memory. Every scent and taste brought me back for a moment to an unravaged home. Knife-cut noodles in chicken broth took me back to lunch at Myeondong Gyoja after an afternoon of shopping, the line so long it filled a flight of stairs, extended out the door, and wrapped around the building. The kalguksu so dense from the rich beef stock and starchy noodles it was nearly gelatinous. My mother ordering more and more refills of their famously garlic-heavy kimchi. My aunt scolding her for blowing her nose in public. Crispy Korean fried chicken conjured bachelor nights with Eunmi. Licking oil from our fingers as we chewed on the crispy skin, cleansing our palates with draft beer and white radish cubes as she helped me with my Korean homework. Black-bean noodles summoned Halmoni slurping jjajangmyeon takeout, huddled around a low table in the living room with the rest of my Korean family. I drained an entire bottle of oil into my Dutch oven and deep-fried pork cutlets dredged in flour, egg, and panko for tonkatsu, a Japanese dish my mother used to pack in my lunch boxes. I spent hours squeezing the water from boiled bean sprouts and tofu and spooning filling into soft, thin dumpling skins, pinching the tops closed, each one slightly closer to one of Maangchi's perfectly uniform mandu.

Well, friends, he lost a full day of his life that weekend. Or maybe it was more? Maybe it was a day and a half? Two days? Our friend Seth called him twice during that time and it didn’t go straight to voicemail, but it went after-seeing-Seth-was-calling straight to voicemail. The sun went up, the sun went down, he realized he’d had to pee for an hour, and at some point he thought to order Chinese food (steamed chicken and vegetables, no water chestnuts, please), but mostly he remained aloft on the wind of the messages he was getting—women who wanted to LOL at his every joke, and send winkies, and pictures, and set his weary heart afire with double entendre

Porridge is our soup, our grits, our sustenance, so it's pretty much the go-to for breakfast. For the first time, I ate with a bunch of other Taiwanese-Chinese kids my age who knew what the hell they were doing. Even at Chinese school, there were always kids that brought hamburgers, shunned chopsticks, or didn't get down with the funky shit. They were like faux-bootleg-Canal Street Chinamen. That was one of the things that really annoyed me about growing up Chinese in the States. Even if you wanted to roll with Chinese/Taiwanese kids, there were barely any around and the ones that were around had lost their culture and identity. They barely spoke Chinese, resented Chinese food, and if we got picked on by white people on the basketball court, everyone just looked out for themselves. It wasn't that I wanted people to carry around little red books to affirm their "Chinese-ness," but I just wanted to know there were other people that wanted this community to live on in America. There was on kid who wouldn't eat the thousand-year-old eggs at breakfast and all the other kids started roasting him. "If you don't get down with the nasty shit, you're not Chinese!" I was down with the mob, but something left me unsettled. One thing ABCs love to do is compete on "Chinese-ness," i.e., who will eat the most chicken feet, pig intestines, and have the highest SAT scores. I scored high in chick feet, sneaker game, and pirated good, but relatively low on the SAT. I had made National Guild Honorable Mention for piano when I was around twelve and promptly quit. My parents had me play tennis and take karate, but ironically, I quit tennis two tournaments short of being ranked in the state of Florida and left karate after getting my brown belt. The family never understood it, but I knew what I was doing. I didn't want to play their stupid Asian Olympics, but I wanted to prove to myself that if I did want to be the stereotypical Chinaman they wanted, I could. (189) I had become so obsessed with not being a stereotype that half of who I was had gone dormant. But it was also a positive. Instead of following the path most Asian kids do, I struck out on my own. There's nature, there's nurture, and as Harry Potter teaches us, there's who YOU want to be. (198) Everyone was in-between. The relief of the airport and the opportunity to reflect on my trip helped me realize that I didn't want to blame anyone anymore, Not my parents, not white people, not America. Did I still think there was a lot wrong with the aforementioned? Hell, yeah, but unless I was going to do something about it, I couldn't say shit. So I drank my Apple Sidra and shut the fuck up. (199)

...the question of portion size. When I ate Doritos or a Big Mac, I dept on eating and eating, and later experienced McRegret. So why when I ate a fourteen-week-old barred rock [heirloom breed chicken] or a grapefruit did I find it tremendously delicious and yet tremendously satisfying? If these foods tasted better, shouldn't I have just kept on gorging? Fred Provenza believes the difference comes down to what he calls "deep satiety." "Fundamentally," he told me, "eating too much is an inability to satiate." Wen food meets needs at "multiple levels," it provides a feeling of "completeness" and offers a satisfaction that's altogether different from being stuffed.

Are you aware that they inject all kinds of antibiotics into that meat you eat? Yes, that same food supply and those same corporations that are actually causing and perpetuating WORLD HUNGER, because we humans could be eating the grain that they are feeding to the cows, that could live quite well on GRASS, if we didn't destroy the topsoil in this country's heartland; there are livestock and chickens that are being injected with hormones to make them grow bigger and faster and forced to live in filthy cramped conditions, just so they can be slaughtered sooner to end up on your hight priced plate next to that tiny gray vegetable that you cooked to death instead of steaming.

Megan was able to get me the single most important item in this entire house.” “She got you that new vibrator?” “Jesus . . .” “Oh, the cookbook, right,” he said, remembering. Megan used to work for the Food Network, and was able to secure me a signed copy of the original Barefoot Contessa cookbook. By Ina Garten. Signed to me by the way; one of those “Best wishes, Ina” deals. It honest-to-God said: To Caroline— Best Wishes, Ina Go ahead and be jealous. I’ll wait. Simon, on the other hand, would not. “Okay, so you remember Megan.” “Remember her? Did you not hear me say single most important—” “I got it, babe. Are you at all curious about hearing what they’re up to, or are you just going to spend some head-space time dreaming of Ina and her kitchen?” “And me in her kitchen. If you’re going to get into my daydream, you have to set the scene correctly. I’m there with Ina, in her kitchen in the Hamptons, and we’re cooking up something wonderful for you and her husband, Jeffrey. Something with roasted chicken, which she’ll teach me how to carve perfectly. And roasted carrots, which she’ll pronounce with that subtle New York accent of hers, where it sounds like she’s saying kerrits.” “I worry about you sometimes,” Simon said, reaching over to feel my forehead. “I’m perfectly fine. Don’t worry about me, I’ll continue my fantasy later.

Sal and Henry return with a gust of warm garden air and I settle down to create miniature roses from sugarpaste using tiny ivory spatulas and crimpers. I will have no antique tester bed crowning my cake, only a posy of flowers: symbols of beauty and growth, each year new-blossoming. I let Henry paint the broken pieces with spinach juice, while I tint my flowers with cochineal and yellow gum. As a pretty device I paint a ladybird on a rose, and think it finer than Sèvres porcelain. At ten o'clock tomorrow, I will marry John Francis at St. Mark's Church, across the square. As Sal and I rehearse our plans for the day, pleasurable anticipation bubbles inside me like fizzing wine. We will return from church for this bride cake in the parlor, then take a simple wedding breakfast of hot buttered rolls, ham, cold chicken, and fruit, on the silver in the dining room. Nan has sent me a Yorkshire Game Pie, so crusted with wedding figures of wheatsheafs and blossoms it truly looks too good to eat. We have invited few guests, for I want no great show, and instead will have bread and beef sent to feed the poor. And at two o'clock, we will leave with Henry for a much anticipated holiday by the sea, at Sandhills, on the southern coast. John Francis has promised Henry he might try sea-bathing, while I have bought stocks of cerulean blue and burnt umber to attempt to catch the sea and sky in watercolor.

They walked quickly through the kitchen. A woman in a blue salwar kameez skewered bright orange pieces of chicken to go into the tandoor. An older woman was peeling and slicing a bag of onions. Two cooks in white aprons stirred pots full of spicy potatoes, braised lamb, and chunks of paneer swimming in creamy spinach. At the back of the kitchen, the cook who had glared at him when he had come to talk to Nasir used a giant paddle to stir a vat of what appeared to be goat curry. Sam breathed in the sweet mixed aroma of cardamom, turmeric, garam masala, and fresh chilies as Daisy led him past the stainless steel counters. It was the smell of his mother's kitchen last night when they'd had dinner together. The scent of home.

All my hard work had come to fruition that day: the new fireplace housed a might Yule log that warmed the room, casting reflections across the crystal and silver. I admired the forest green of the brocaded furniture, and the holly gathered in red ribbons hung about the walls. I decided that whatever temper Michael might be in, I would not let him spoil our first Christmas. The new damask cloth was spread with a fine repast: Peg's own Yule cakes looked even daintier than those I had already sampled. A great wheel of cheese had pride of place, beside magnificent pies of game and fruit. On a great round platter was a salamagundy salad as fresh as a bouquet of flowers; concentric rings of every delight: eggs, chicken, ham, beetroot, anchovies, and orange.

There are food stations around the room, each representing one of the main characters. The Black Widow station is all Russian themed, with a carved ice sculpture that delivers vodka into molded ice shot glasses, buckwheat blini with smoked salmon and caviar, borsht bite skewers, minipita sandwiches filled with grilled Russian sausages, onion salad, and a sour cream sauce. The Captain America station is, naturally, all-American, with cheeseburger sliders, miniwaffles topped with a fried chicken tender and drizzled with Tabasco honey butter, paper cones of French fries, mini-Chicago hot dogs, a mac 'n' cheese bar, and pickled watermelon skewers. The Hulk station is all about duality and green. Green and white tortellini, one filled with cheese, the other with spicy sausage, skewered with artichoke hearts with a brilliant green pesto for dipping. Flatbreads cooked with olive oil and herbs and Parmesan, topped with an arugula salad in a lemon vinaigrette. Mini-espresso cups filled with hot sweet pea soup topped with cold sour cream and chervil. And the dessert buffet is inspired by Loki, the villain of the piece, and Norse god of mischief. There are plenty of dessert options, many of the usual suspects, mini-creme brûlée, eight different cookies, small tarts. But here and there are mischievous and whimsical touches. Rice Krispies treats sprinkled with Pop Rocks for a shocking dining experience. One-bite brownies that have a molten chocolate center that explodes in the mouth. Rice pudding "sushi" topped with Swedish Fish.

Then I stared at Arnold's bánh mì. The oil had yellowed the bread. Cartoonishly red hot sauce crisscrossed juicy chunks of chicken. It was topped with shredded coriander, chopped chilies, and translucent slivers of onion. I lifted my spoon, and then I heard myself speak. "Can I have that?" I put down my spoon and pointed at Arnold's sandwich. "What?" Arnold replied. "Your sandwich? Can we switch, please? I don't want this soup. I don't know why I asked for it." I lifted up my bowl and handed it over. Arnold received it because he had no choice and watched as I lifted up his bánh mì and deposited it in front of myself. I wrapped both hands around it and took a large bite before he could protest. I felt the tiny slices of chili deliciously tingle my lips. I made a full-bodied sound to demonstrate my pleasure.

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.

The pressure is on. They've teased me all week, because I've avoided anything that requires ordering. I've made excuses (I'm allergic to beef," "Nothing tastes better than bread," Ravioli is overrated"), but I can't avoid it forever.Monsieur Boutin is working the counter again. I grab a tray and take a deep breath. "Bonjour, uh...soup? Sopa? S'il vous plait?" "Hello" and "please." I've learned the polite words first, in hopes that the French will forgive me for butchering the remainder of their beautiful language. I point to the vat of orangey-red soup. Butternut squash, I think. The smell is extraordinary, like sage and autumn. It's early September, and the weather is still warm. When does fall come to Paris? "Ah! soupe.I mean,oui. Oui!" My cheeks burn. "And,um, the uh-chicken-salad-green-bean thingy?" Monsieur Boutin laughs. It's a jolly, bowl-full-of-jelly, Santa Claus laugh. "Chicken and haricots verts, oui. You know,you may speek Ingleesh to me. I understand eet vairy well." My blush deepends. Of course he'd speak English in an American school. And I've been living on stupid pears and baquettes for five days. He hands me a bowl of soup and a small plate of chicken salad, and my stomach rumbles at the sight of hot food. "Merci," I say. "De rien.You're welcome. And I 'ope you don't skeep meals to avoid me anymore!" He places his hand on his chest, as if brokenhearted. I smile and shake my head no. I can do this. I can do this. I can- "NOW THAT WASN'T SO TERRIBLE, WAS IT, ANNA?" St. Clair hollers from the other side of the cafeteria. I spin around and give him the finger down low, hoping Monsieur Boutin can't see. St. Clair responds by grinning and giving me the British version, the V-sign with his first two fingers. Monsieur Boutin tuts behind me with good nature. I pay for my meal and take the seat next to St. Clair. "Thanks. I forgot how to flip off the English. I'll use the correct hand gesture next time." "My pleasure. Always happy to educate." He's wearing the same clothing as yesterday, jeans and a ratty T-shirt with Napolean's silhouette on it.When I asked him about it,he said Napolean was his hero. "Not because he was a decent bloke, mind you.He was an arse. But he was a short arse,like meself." I wonder if he slept at Ellie's. That's probably why he hasn't changed his clothes. He rides the metro to her college every night, and they hang out there. Rashmi and Mer have been worked up, like maybe Ellie thinks she's too good for them now. "You know,Anna," Rashmi says, "most Parisians understand English. You don't have to be so shy." Yeah.Thanks for pointing that out now.

The menu is spectacular. Passed hors d'oeuvres include caramelized shallot tartlets topped with Gorgonzola, cubes of crispy pork belly skewered with fresh fig, espresso cups of chilled corn soup topped with spicy popcorn, mini arepas filled with rare skirt steak and chimichurri and pickle onions, and prawn dumplings with a mango serrano salsa. There is a raw bar set up with three kinds of oysters, and a raclette station where we have a whole wheel of the nutty cheese being melted to order, with baby potatoes, chunks of garlic sausage, spears of fresh fennel, lightly pickled Brussels sprouts, and hunks of sourdough bread to pour it over. When we head up for dinner, we will start with a classic Dover sole amandine with a featherlight spinach flan, followed by a choice of seared veal chops or duck breast, both served with creamy polenta, roasted mushrooms, and lacinato kale. Next is a light salad of butter lettuce with a sharp lemon Dijon vinaigrette, then a cheese course with each table receiving a platter of five cheeses with dried fruits and nuts and three kinds of bread, followed by the panna cottas. Then the cake, and coffee and sweets. And at midnight, chorizo tamales served with scrambled eggs, waffle sticks with chicken fingers and spicy maple butter, candied bacon strips, sausage biscuit sandwiches, and vanilla Greek yogurt parfaits with granola and berries on the "breakfast" buffet, plus cheeseburger sliders, mini Chicago hot dogs, little Chinese take-out containers of pork fried rice and spicy sesame noodles, a macaroni-and-cheese bar, and little stuffed pizzas on the "snack food" buffet. There will also be tiny four-ounce milk bottles filled with either vanilla malted milk shakes, root beer floats made with hard root beer, Bloody Marys, or mimosas.

Then there was the craving. Consuming. Incessant. Brutal. The flavors from the tasting were a wild, live thing inside her. She wasn't able to taste one damn thing she put in her mouth. When she had stopped at the restaurant, Ashi had given her some chicken kababs in a mint chutney. They had tasted like coming home. Even before Ashna told her who had made them, she had known. After that she had found herself at the restaurant again this morning. Ashi had given her all the kababs she had left over and Trisha had pulled over to the side of the road and eaten them in her car, chewing at them slowly, reverently, desperately stretching out the pleasure of his flavors. It had only intensified her craving for everything about him that the taste of his food invoked. The strength that poured from him in waves, the steadiness, the gentle humor, the merciless challenge of things she had always accepted without question.

I was always crazy about any Chinese takeout since everything on those long menus is so tempting, but when the craving really hit, the folks at Panda Delight over on Richmond almost knew without asking to pack me up an order of wings, a couple of egg rolls, shrimp dumplings, pork fried rice, and the best General Tso's chicken this side of Hong Kong. When my friend at the shelter, Eileen Silvers, got married at Temple Beth Yeshurum, I had a field day over the roast turkey and lamb and rice and baked salmon and jelly cakes on the reception buffet, and when me and Lyman would go out to Pancho's Cantina for Mexican, nothing would do but to follow up margaritas and a bowl of chunky guacamole and a platter of beef fajitas with a full order of pork carnitas and a few green chile sausages. And don't even ask about the barbecue and links and jalapeño cheese bread and pecan pie at Tinhorn BBQ. Just the thought still makes me drool.

This texture... you used an aspic." "Bingo! Those golden cubes under the egg... are a chicken aspic! So what's an "aspic"? Easy! It's a jelly made from the chilled broth of gelatin-rich meats and fishes. I simmered chicken wings in bonito broth seasoned with saké and light soy sauce. This drew the chicken's natural savory flavor and gelatin into the broth. I quickly chilled the resulting broth until it gelled, and then cut it into small cubes." "It was the aspic he was making in that enormous pot." "Sprinkle the cubes over piping-hot rice... and the rich chicken aspic will melt and coat the egg curds with a "ploop"!" I see. In other words... the aspic is really a thick, rich and savory chicken soup! The full-bodied and salty flavor of the aspic broth... brings out the soft, mild sweetness of the egg curds perfectly. Not only that, each bite is a heaven of fluffy smoothness. In every way, the aspic is emphasizing and magnifying the deliciousness of the eggs!

The client had the boudin blanc, the roasted chicken and the cheesecake," he says. "Cheesecake?" I say, confused by this plain, alien-sounding list. "What sauce or fruits were on the roasted chicken? What shapes was it cut into?" "None, Patrick," he says, also confused. "It was… roasted." "And the cheesecake, what flavor? Was it heated?" I say. "Ricotta cheesecake? Goat cheese? Were there flowers or cilantro in it?" "It was just… regular," he says, and then, "Patrick, you're sweating." "What did she have?" I ask, ignoring him. "The client's bimbo." "Well, she had the country salad, the scallops and the lemon tart," Luis says. "The scallops were grilled? Were they sashimi scallops? In a ceviche of sorts?" I'm asking. "Or were they gratinized?" "No, Patrick," Luis says. "They were… broiled." It's silent in the boardroom as I contemplate this, thinking it through before asking, finally, "What's 'broiled,' Luis?" "I'm not sure," he says. "I think it involves… a pan.

The plea for ethical veganism, which rejects the treatment of birds and other animals as a food source or other commodity, is sometimes mistaken as a plea for dietary purity and elitism, as if formalistic food exercises and barren piety were the point of the desire to get the slaughterhouse out of one’s kitchen and one’s system. Abstractions such as 'vegetarianism' and 'veganism' mask the experiential and philosophical roots of a plant-based diet. They make the realities of 'food' animal production and consumption seem abstract and trivial, mere matters of ideological preference and consequence, or of individual taste, like selecting a shirt, or hair color. However, the decision that has led millions of people to stop eating other animals is not rooted in arid adherence to diet or dogma, but in the desire to eliminate the kinds of experiences that using animals for food confers upon beings with feelings. The philosophic vegetarian believes with Isaac Bashevis Singer that even if God or Nature sides with the killers, one is obliged to protest. The human commitment to harmony, justice, peace, and love is ironic as long as we continue to support the suffering and shame of the slaughterhouse and its satellite operations. Vegetarians do not eat animals, but, according to the traditional use of the term, they may choose to consume dairy products and eggs, in which case they are called lacto-ovo (milk and egg) vegetarians. In reality, the distinction between meat on the one hand and dairy products and eggs on the other is moot, as the production of milk and eggs involves as much cruelty and killing as meat production does: surplus cockerels and calves, as well as spent hens and cows, have been slaughtered, bludgeoned, drowned, ditched, and buried alive through the ages. Spent commercial dairy cows and laying hens endure agonizing days of pre-slaughter starvation and long trips to the slaughterhouse because of their low market value.

Close friendships, Gandhi says, are dangerous, because “friends react on one another” and through loyalty to a friend one can be led into wrong-doing. This is unquestionably true. Moreover, if one is to love God, or to love humanity as a whole, one cannot give one's preference to any individual person. This again is true, and it marks the point at which the humanistic and the religious attitude cease to be reconcilable. To an ordinary human being, love means nothing if it does not mean loving some people more than others. The autobiography leaves it uncertain whether Gandhi behaved in an inconsiderate way to his wife and children, but at any rate it makes clear that on three occasions he was willing to let his wife or a child die rather than administer the animal food prescribed by the doctor. It is true that the threatened death never actually occurred, and also that Gandhi — with, one gathers, a good deal of moral pressure in the opposite direction — always gave the patient the choice of staying alive at the price of committing a sin: still, if the decision had been solely his own, he would have forbidden the animal food, whatever the risks might be. There must, he says, be some limit to what we will do in order to remain alive, and the limit is well on this side of chicken broth. This attitude is perhaps a noble one, but, in the sense which — I think — most people would give to the word, it is inhuman. The essence of being human is that one does not seek perfection, that one is sometimes willing to commit sins for the sake of loyalty, that one does not push asceticism to the point where it makes friendly intercourse impossible, and that one is prepared in the end to be defeated and broken up by life, which is the inevitable price of fastening one's love upon other human individuals. No doubt alcohol, tobacco, and so forth, are things that a saint must avoid, but sainthood is also a thing that human beings must avoid. There is an obvious retort to this, but one should be wary about making it. In this yogi-ridden age, it is too readily assumed that “non-attachment” is not only better than a full acceptance of earthly life, but that the ordinary man only rejects it because it is too difficult: in other words, that the average human being is a failed saint. It is doubtful whether this is true. Many people genuinely do not wish to be saints, and it is probable that some who achieve or aspire to sainthood have never felt much temptation to be human beings. If one could follow it to its psychological roots, one would, I believe, find that the main motive for “non-attachment” is a desire to escape from the pain of living, and above all from love, which, sexual or non-sexual, is hard work. But it is not necessary here to argue whether the other-worldly or the humanistic ideal is “higher”. The point is that they are incompatible. One must choose between God and Man, and all “radicals” and “progressives”, from the mildest Liberal to the most extreme Anarchist, have in effect chosen Man.

CHAPTER SEVEN KIRA Just about the only perk a weekend in jail offers is not having to cook for small children. I’d been home approximately five hours, and I was already girding my loins for the nightly battle over food. Yes, yes, I know. Perfect mothers cook perfect meals, but I despise cooking for my children. Every night I had to marshal all the resources at my disposal not to give in to the temptation to throw frozen chicken nuggets at them and call it a day. Everything I put on their plates looked “funny,” or felt “slimy,” or was touching something and “ruining” everything. Back when Miles and I were first married, I used to make these incredible meals straight out of Martha Stewart. He’d ooh and aah and eat everything (never gaining a single ounce), and the applause made it worthwhile. Now, a bit more of my soul died every time I carried the children’s plates to the sink, still with more than half the food present and accounted for. Both kids would be digging in the pantry for Goldfish in a matter of minutes.

Ah reckon we can git us some rest'rant vittles," Pa said, and led her along the pier toward the Barkley Cove Diner. Kya had never eaten restaurant food; had never set food inside. Her heart thumped as she brushed dried mud from her way-too-short overalls and patted down her tangled hair. As Pa opened the door, every customer paused mid-bite. A few men nodded faintly at Pa; the women frowned and turned their heads. One snorted, "Well, they prob'ly can't read the shirt and shoes required." Pa motioned for her to sit at a small table overlooking the wharf. She couldn’t read the menu, but he told her most of it, and she ordered fried chicken, mashed potatoes, gravy, white acre peas, and biscuits fluffy as fresh-picked cotton. He had fried shrimp, cheese grits, fried “okree,” and fried green tomatoes. The waitress put a whole dish of butter pats perched on ice cubes and a basket of cornbread and biscuits on their table, and all the sweet iced tea they could drink. Then they had blackberry cobbler with ice cream for dessert.

Another common argument is about nutrition from non-veg food. People say that non-veg food has more nutritious and keeps people healthy and strong. But if we go into more details with science and statistics, everybody can understand a simple theory that nobody can grow more than the protein/nutrition it takes in its diet.   So if I consider this, then even a chicken, goat or a bull grows this big only by taking the same nutrition from nature; mostly from grass, beans, leaves pulses and grain. With the demand of non-veg if human can grow this much of food for feeding these animals, it can directly grow the same amount of food for himself. And deficiencies are the reason of imbalance diet, which are found in both vegetarians as well as non-vegetarians, and a balance diet can keep anyone healthy without non-veg too.   One last thing you must have seen around is, human started dyeing of diseases like Bird Flu. Will you still say you keep balance in nature by eating non-veg? And if your answer is yes, then I must say: YOU ARE FUNNY!!!

Physically, Manya was both appealing and aristocratic in her bearing. It wasn't her copious white hair that attracted men, her flawless white skin, her billowing breasts, but the innate womanliness that emanated from her. Even when she wore her cooking clothes- a mammoth Hoover apron that she slipped on over her head and tied around a baggy dress or her cardigan sweater, a dull brown thing appropriate for shopping- she exuded a sympathetic femininity. Many didn't give much thought to her appearance. More often than not she washed her face and body with the brown kosher soap that contained no fat from forbidden animals, and wrapped her hair in a haphazard bun held together with several large imitation-turquoise hairpins. Her cooking shoes were splattered with chicken and goose fat, bits and oddments of duck, salmon roe, even calves' brains. Because she had been raised on the Black Sea, she loved caviar, so every now and then a glistening bead would fall upon her well-fed shoes. The smell of food on her body made her no less alluring.

When they got to the table, it was easy to recognize some of the dishes just from their pictures in the book. Skillet Broken Lasagna, which smelled of garlic and bright tomato; Fluffy Popovers with Melted Brie and Blackberry Jam (she started eating that the minute she picked it up and could have cried at the sweet, creamy-cheesy contrast to the crisp browned dough). There were also the two versions of the coconut rice, of course, and Trista had placed them next to the platter of gorgeously browned crispy baked chicken with a glass bowl of hot honey, specked with red pepper flakes, next to it, and in front of the beautifully grilled shrimp with serrano brown sugar sauce. Every dish was worthy of an Instagram picture. Which made sense, since Trista had, as Aja had pointed out, done quite a lot of food porn postings. There was also Cool Ranch Taco Salad on the table, which Margo had been tempted to make but, as with the shrimp dish, given that she had been ready to bail on the idea of coming right up to the last second, had thought better of, lest she have taco salad for ten that needed to be eaten in two days. Not that she couldn't have finished all the Doritos that went on top that quickly. But there hadn't been a Dorito in her house since college, and she kind of thought it ought to be a cause for celebration when she finally brought them back over the threshold of Calvin's ex-house. The Deviled Eggs were there too, thank goodness, and tons of them. They were creamy and crunchy and savory, sweet and- thanks to an unexpected pocket of jalapeño- hot, all at the same time. Classic party food. Classic church potluck food too. Whoever made those knew that deviled eggs were almost as compulsively delicious as potato chips with French onion dip. And, arguably, more healthful. Depending on which poison you were okay with and which you were trying to avoid. There was a gorgeous galaxy-colored ceramic plate of balsamic-glazed brussels sprouts, with, from what Margo remembered of the recipe, crispy bacon crumbles, sour cranberries, walnuts, and blue cheese, which was- Margo tasted it with hope and was not disappointed- creamy Gorgonzola Dolce.

He carefully poured the juice into a bowl and rinsed the scallops to remove any sand caught between the tender white meat and the firmer coral-colored roe, wrapped around it like a socialite's fur stole. Mayur is the kind of cook (my kind), who thinks the chef should always have a drink in hand. He was making the scallops with champagne custard, so naturally the rest of the bottle would have to disappear before dinner. He poured a cup of champagne into a small pot and set it to reduce on the stove. Then he put a sugar cube in the bottom of a wide champagne coupe (Lalique, service for sixteen, direct from the attic on my mother's last visit). After a bit of a search, he found the crème de violette in one of his shopping bags and poured in just a dash. He topped it up with champagne and gave it a swift stir. "To dinner in Paris," he said, glass aloft. 'To the chef," I answered, dodging swiftly out of the way as he poured the reduced champagne over some egg yolks and began whisking like his life depended on it. "Do you have fish stock?" "Nope." "Chicken?" "Just cubes. Are you sure that will work?" "Sure. This is the Mr. Potato Head School of Cooking," he said. "Interchangeable parts. If you don't have something, think of what that ingredient does, and attach another one." I counted, in addition to the champagne, three other bottles of alcohol open in the kitchen. The boar, rubbed lovingly with a paste of cider vinegar, garlic, thyme, and rosemary, was marinating in olive oil and red wine. It was then to be seared, deglazed with hard cider, roasted with whole apples, and finished with Calvados and a bit of cream. Mayur had his nose in a small glass of the apple liqueur, inhaling like a fugitive breathing the air of the open road. As soon as we were all assembled at the table, Mayur put the raw scallops back in their shells, spooned over some custard, and put them ever so briefly under the broiler- no more than a minute or two. The custard formed a very thin skin with one or two peaks of caramel. It was, quite simply, heaven. The pork was presented neatly sliced, restaurant style, surrounded with the whole apples, baked to juicy, sagging perfection.

When we came out of the cookhouse, we found the boy's father, the Indian man who had been grazing the horses in the pasture, waiting for us. He wanted someone to tell his troubles to. He looked about guardedly, afraid that the Señora might overhear him. 'Take a look at me' he said. I don't even know how old I am. When I was young, the Señor brought me here. He promised to pay me and give me a plot of my own. 'Look at my clothes' he said, pointing to the patches covering his body. 'I can't remember how many years I've been wearing them. I have no others. I live in a mud hut with my wife and sons. They all work for the Señor like me. They don't go to school. They don't know how to read or write; they don't even speak Spanish. We work for the master, raise his cattle and work his fields. We only get rice and plantains to eat. Nobody takes care of us when we are sick. The women here have their babies in these filthy huts.' 'Why don't you eat meat or at least milk the cows?' I asked. 'We aren't allowed to slaughter a cow. And the milk goes to the calves. We can't even have chicken or pork - only if an animal gets sick and dies. Once I raised a pig in my yard' he went on. 'She had a litter of three. When the Señor came back he told the foreman to shoot them. That's the only time we ever had good meat.' 'I don't mind working for the Señor but I want him to keep his promise. I want a piece of land of my own so I can grow rice and yucca and raise a few chickens and pigs. That's all.' 'Doesn't he pay you anything?' Kevin asked. 'He says he pays us but he uses our money to buy our food. We never get any cash. Kind sirs, maybe you can help me to persuade the master . Just one little plot is all I want. The master has land, much land.' We were shocked by his tale. Marcus took out a notebook and pen. 'What's his name?'. He wrote down the name. The man didn't know the address. He only knew that the Señor lived in La Paz. Marcus was infuriated. 'When I find the owner of the ranch, I'll spit right in his eye. What a lousy bastard! I mean, it's really incredible'. 'That's just the way things are,' Karl said. 'It's sad but there's nothing we can do about it.

I sliced the chicken with my fingers and put it into a small skillet to warm, separate a couple of eggs, and whisk the yolks quickly until they have lightened and thickened. Pour in a healthy glug of cream, then grate a flurry of cheese over the top, mixing it in. I zest a lemon from the bowl into the mix, and then squeeze in the juice. Some salt and pepper. I go over to the pots in my window and, with the scissors I keep there, snip off some parsley and chives, which I chop roughly and add to the mix. When the pasta is al dente, I drain it quickly, reserving a bit of the cooking water, and add it to a large bowl with a knob of butter, mixing quickly to coat the pasta. I add in the lemon sauce, tossing with a pair of tongs. When the whole mass comes together in a slick velvet tumble of noodles, I taste for seasoning, add a bit more ground black pepper, and put the shredded chicken on top with a bit more grated cheese. A fork and a cold beer out of the fridge, and I take the bowl out to the living room, tossing Simca a piece of chicken, and settle on the couch to watch TV, twirling long strands of the creamy lemony pasta onto my fork with pieces of the savory chicken, complete comfort food.

Mahabharata states: “What we eat in this life, eats us in the life after death.” We must not forget the chain of karma: Compassion and non-cruelty toward animals are linked morally and spiritually to world peace. Killing an animal for food, even one that we raise ourselves or hunted, is a violent act, which we forget in consuming its flesh. Today, cruelty extends beyond the mass killing of animals to the systematic, anti-life, anti-humane treatment of animals, from the time they are born to the time they are “harvested,” as if they were a cash crop. Animals are deprived of their natural habitat and life cycle for the expediency of the meat industry. Individual killing of animals for food is the first step in the cruelty process. The profit-motivated nature of industrializing animals, as if they are inanimate objects and void of any rights, feelings, or soul is the next step in the expansion of cruelty. The way animals, chicken, and fish are treated today is at a level of cruelty that staggers the imagination. When eating these animals, we take the vibration of this cruelty and death into our consciousness, often without even thinking of what we are bringing into our own bodies and encouraging in our own environment.

Cheddar Cheese Grits Ingredients: 2 cups whole milk 2 cups water 1 1/2 teaspoons salt 1 cup coarse ground cornmeal 1/2 teaspoon freshly ground black pepper 4 tablespoons unsalted butter 4 ounces sharp Cheddar, shredded Directions: Place the milk, water, and salt into a large, heavy-gauge pan over medium-high heat and bring to a boil. Once the milk mixture comes to a boil, gradually add the cornmeal while continually stirring. Once all of the cornmeal has been incorporated, decrease the heat to low and cover. Remove lid and stir frequently, every few minutes, to prevent grits from sticking or forming lumps; make sure to get into corners of the pan when stirring. Cook for 20 to 25 minutes or until mixture is creamy. Remove from the heat, add the pepper and butter, and whisk to combine. Once the butter is melted, gradually whisk in the cheese a little at a time. Serve immediately. Sweet Potato Casserole Ingredients: For the sweet potatoes 3 cups (1 29-ounce can) sweet potatoes, drained ½ cup melted butter ⅓ cup milk ¾ cup sugar 1 teaspoon vanilla 2 beaten eggs salt to taste For the topping: 5 tablespoons melted butter ⅔ cup brown sugar ⅔ cup flour 1 cup pecan pieces Instructions: Preheat the oven to 350 degrees. Mash the sweet potatoes and add the melted butter, milk, sugar, vanilla, beaten eggs, and a pinch of salt. Stir until incorporated. Pour into a shallow baking dish or a cast iron skillet. Combine the butter, brown sugar, flour, and pecan pieces in a small bowl, using your fingers to create moist crumbs. Sprinkle generously over the casserole. Bake for 25-35 minutes, until the edges pull away from the sides of the pan and the top is golden brown. Let stand for the mixture to cool and solidify a little bit before serving. Southern Fried Chicken Ingredients: 4 pounds chicken pieces 1 1/2 cups milk 2 large eggs 2 1/2 cups all-purpose flour 2 tablespoons salt 2 teaspoons pepper 3 cups vegetable oil salt to taste Preparation: Rinse chicken; pat dry and then set aside. Combine milk and eggs in a bowl; whisk to blend well. In a large heavy-duty plastic food storage bag, combine the flour, salt, and pepper. Dip a chicken piece in the milk mixture; let excess drip off into bowl. Put a few chicken pieces in the food storage bag and shake lightly to coat thoroughly. Remove to a plate and repeat with remaining chicken pieces. Heat oil to 350°. Fry chicken, a few pieces at a time, for about 10 minutes on each side, or until golden brown and cooked through. Chicken breasts will take a little less time than other pieces. Pierce with a fork to see if juices run clear to check for doneness. With a slotted spoon, move to paper towels to drain; sprinkle with salt.

She leaned over the basket again, taking in the mouthwatering aromas wafting out of it. "Fried chicken? Oh, I'm thinking buttermilk fried chicken?" Dylan was once again amused. "How do you do that?" "I like food." "You don't say." "And I love Southern fried chicken." She tried to open the basket, and he tapped her hand jokingly. "Sit," he said. And she did, crossing her legs and plopping down on the blanket. Opening the basket and playing waiter, Dylan began removing flatware and plates and red-checkered napkins, and then wrapped food. "For lunch today in Chez Orchard de Pomme, we have some lovely cheese, made from the milk of my buddy Mike's goat Shelia." He removed the plastic wrap, which covered a small log of fresh white cheese on a small plate, and handed it to her. Grace put her nose to the cheese. It was heavenly. "Oh, Shelia is my new best friend." "It's good stuff. And we have some fresh chili corn bread. The corn, I think, is from Peter Lindsey's new crop, just cut out from the maze, which is right down this hill." He motioned with his head toward the field, and then he handed her a big loaf of the fresh corn bread wrapped loosely in wax paper. "It's still warm!" Delighted, she held it to her cheek. Then he pulled out a large oval Tupperware container. "And, yes, we have Dolly's buttermilk fried chicken." Grace peeled open the top and smelled. "Fabulous." "It is!" He also pulled out a mason jar of sourwood honey, a sack of pecans, and a couple of very cold bottles of a local mountain-brewed beer.

Kenilworth, Mountainside, Scotch Plains, Dunellen... they themselves seemed far from Jersey: names out of Waverley novels, promising vistas of castles, highland waterfalls, and meadows dotted with flocks of grazing sheep. But the signboards lied, the books had lied, the Times had lied; the land here was one vast and charmless suburb, and as the bus passed through it, speeding west across the state, Freirs saw before him only the flat grey monotony of highway, broken from time to time by gas stations, roadhouses, and shopping malls that stretched away like deserts. The bus was warm, and the ride was beginning to give him a headache. He could feel the backs of his thighs sweating through his chinos. Easing himself farther into the seat, he pushed up his glasses and rubbed his eyes. The scenery disappointed him, yet it was still an improvement over what they'd just come through. Back there, on the fringes of the city, every work of man seemed to have been given over to the automobile, in an endless line of showrooms and repair shops for mufflers, fenders, carburetors, ignitions, tires, brakes. Now at last he could make out hills in the distance and extended zones of green, though here and there the nearness of some larger town or development meant a length of highway lined by construction, billboards touting banks or amusement parks, and drive-in theaters, themselves immense blank billboards, their signs proclaiming horror movies, "family pictures," soft-core porn. A speedway announced that next Wednesday was ladies' night. Food stands offered pizzaburgers, chicken in the basket, fish 'n' chips.

Every few months or so at home, Pops had to have Taiwanese ’Mian. Not the Dan-Dan Mian you get at Szechuan restaurants or in Fuchsia Dunlop’s book, but Taiwanese Dan-Dan. The trademark of ours is the use of clear pork bone stock, sesame paste, and crushed peanuts on top. You can add chili oil if you want, but I take it clean because when done right, you taste the essence of pork and the bitterness of sesame paste; the texture is somewhere between soup and ragout. Creamy, smooth, and still soupy. A little za cai (pickled radish) on top, chopped scallions, and you’re done. I realized that day, it’s the simple things in life. It’s not about a twelve-course tasting of unfamiliar ingredients or mass-produced water-added rib-chicken genetically modified monstrosity of meat that makes me feel alive. It’s getting a bowl of food that doesn’t have an agenda. The ingredients are the ingredients because they work and nothing more. These noodles were transcendent not because he used the best produce or protein or because it was locally sourced, but because he worked his dish. You can’t buy a championship. Did this old man invent Dan-Dan Mian? No. But did he perfect it with techniques and standards never before seen? Absolutely. He took a dish people were making in homes, made it better than anyone else, put it on front street, and established a standard. That’s professional cooking. To take something that already speaks to us, do it at the highest level, and force everyone else to step up, too. Food at its best uplifts the whole community, makes everyone rise to its standard. That’s what that Dan-Dan Mian did. If I had the honor of cooking my father’s last meal, I wouldn’t think twice. Dan-Dan Mian with a bullet, no question.

But wait, stop, it’s not supposed to end this way! You’re the fantasy, you’re what I’m leaving behind. I can’t pack you up and take you with me.” “That was the most self-centered thing I’ve ever heard you say.” Jane blinked. “It was?” “Miss Hayes, have you stopped to consider that you might have this all backward? That in fact you are my fantasy?” The jet engines began to whir, the pressure of the cabin stuck invisible fingers into her ears. Henry gripped his armrest and stared ahead as though trying to steady the machine by force of will. Jane laughed at him and settled into her seat. It was a long flight. There would be time to get more answers, and she thought she could wait. Then in that moment when the plane rushed forward as though for its life, and gravity pushed down, and the plane lifted up, and Jane was breathless inside those two forces, she needed to know now. “Henry, tell me which parts were true.” “All of it. Especially this part where I’m going to die…” His knuckles were literally turning white as he held tighter to the armrests, his eyes staring straight ahead. The light gushing through the window was just right, afternoon coming at them with the perfect slant, the sun grazing the horizon of her window, yellow light spilling in. She saw Henry clearly, noticed a chicken pox scar on his forehead, read in the turn down of his upper lip how he must have looked as a pouty little boy and in the faint lines tracing away from the corners of his eyes the old man he’d one day become. Her imagination expanded. She had seen her life like an intricate puzzle, all the boyfriends like dominoes, knocking the next one and the next, an endless succession of falling down. But maybe that wasn’t it at all. She’d been thinking so much about endings, she’d forgotten to allow for the possibility of a last one, one that might stay standing. Jane pried his right hand off the armrest, placed it on the back of her neck and held it there. She lifted the armrest so nothing was between them and held his face with her other hand. It was a fine face, a jaw that fit in her palm. She could feel the whiskers growing back that he’d shaved that morning. He was looking at her again, though his expression couldn’t shake off the terror, which made Jane laugh. “How can you be so cavalier?” he asked. “Tens of thousands of pounds expected to just float in the air?” She kissed him, and he tasted so yummy, not like food or mouthwash or chapstick, but like a man. He moaned once in surrender, his muscles relaxing. “I knew I really liked you,” he said against her lips. His fingers pulled her closer, his other hand reached for her waist. His kisses became hungry, and she guessed that he hadn’t been kissed, not for real, for a long time. Neither had she, as a matter of fact. Maybe this was the very first time. There was little similarity to the empty, lusty making out she’d played at with Martin. Kissing Henry was more than just plain fun. Later, when they would spend straight hours conversing in the dark, Jane would realize that Henry kissed the way he talked--his entire attention taut, focused, intensely hers. His touch was a conversation, telling her again and again that only she in the whole world really mattered. His lips only drifted from hers to touch her face, her hands, her neck. And when he spoke, he called her Jane. Her stomach dropped as they fled higher into the sky, and they kissed recklessly for hundreds of miles, until Henry was no longer afraid of flying.

The cuisine of Northern Iran, overlooked and underrated, is unlike most Persian food in that it's unfussy and lighthearted as the people from that region. The fertile seaside villages of Mazandaran and Rasht, where Soli grew up before moving to the congested capital, were lush with orchards and rice fields. His father had cultivated citrus trees and the family was raised on the fruits and grains they harvested. Alone in the kitchen, without Zod's supervision, he found himself turning to the wholesome food of his childhood, not only for the comfort the simple compositions offered, but because it was what he knew so well as he set about preparing a homecoming feast for Zod's only son. He pulled two kilos of fava beans from the freezer. Gathered last May, shucked and peeled on a quiet afternoon, they defrosted in a colander for a layered frittata his mother used to make with fistfuls of dill and sprinkled with sea salt. One flat of pale green figs and a bushel of new harvest walnuts were tied to the back of his scooter, along with two crates of pomegranates- half to squeeze for fresh morning juice and the other to split and seed for rice-and-meatball soup. Three fat chickens pecked in the yard, unaware of their destiny as he sharpened his cleaver. Tomorrow they would braise in a rich, tangy stew with sour red plums, their hearts and livers skewered and grilled, then wrapped in sheets of lavash with bouquets of tarragon and mint. Basmati rice soaked in salted water to be steamed with green garlic and mounds of finely chopped parsley and cilantro, then served with a whole roasted, eight kilo white fish stuffed with barberries, pistachios, and lime. On the farthest burner, whole bitter oranges bobbed in blossom syrup, to accompany rice pudding, next to a simmering pot of figs studded with cardamom pods for preserves.

We came to the city because we wished to live haphazardly, to reach for only the least realistic of our desires, and to see if we could not learn what our failures had to teach, and not, when we came to live, discover that we had never died. We wanted to dig deep and suck out all the marrow of life, to be overworked and reduced to our last wit. And if our bosses proved mean, why then we’d evoke their whole and genuine meanness afterward over vodka cranberries and small batch bourbons. And if our drinking companions proved to be sublime then we would stagger home at dawn over the Old City cobblestones, into hot showers and clean shirts, and press onward until dusk fell again. For the rest of the world, it seemed to us, had somewhat hastily concluded that it was the chief end of man to thank God it was Friday and pray that Netflix would never forsake them. Still we lived frantically, like hummingbirds; though our HR departments told us that our commitments were valuable and our feedback was appreciated, our raises would be held back another year. Like gnats we pestered Management— who didn’t know how to use the Internet, whose only use for us was to set up Facebook accounts so they could spy on their children, or to sync their iPhones to their Outlooks, or to explain what tweets were and more importantly, why— which even we didn’t know. Retire! we wanted to shout. We ha Get out of the way with your big thumbs and your senior moments and your nostalgia for 1976! We hated them; we wanted them to love us. We wanted to be them; we wanted to never, ever become them. Complexity, complexity, complexity! We said let our affairs be endless and convoluted; let our bank accounts be overdrawn and our benefits be reduced. Take our Social Security contributions and let it go bankrupt. We’d been bankrupt since we’d left home: we’d secure our own society. Retirement was an afterlife we didn’t believe in and that we expected yesterday. Instead of three meals a day, we’d drink coffee for breakfast and scavenge from empty conference rooms for lunch. We had plans for dinner. We’d go out and buy gummy pad thai and throat-scorching chicken vindaloo and bento boxes in chintzy, dark restaurants that were always about to go out of business. Those who were a little flush would cover those who were a little short, and we would promise them coffees in repayment. We still owed someone for a movie ticket last summer; they hadn’t forgotten. Complexity, complexity. In holiday seasons we gave each other spider plants in badly decoupaged pots and scarves we’d just learned how to knit and cuff links purchased with employee discounts. We followed the instructions on food and wine Web sites, but our soufflés sank and our baked bries burned and our basil ice creams froze solid. We called our mothers to get recipes for old favorites, but they never came out the same. We missed our families; we were sad to be rid of them. Why shouldn’t we live with such hurry and waste of life? We were determined to be starved before we were hungry. We were determined to be starved before we were hungry. We were determined to decrypt our neighbors’ Wi-Fi passwords and to never turn on the air-conditioning. We vowed to fall in love: headboard-clutching, desperate-texting, hearts-in-esophagi love. On the subways and at the park and on our fire escapes and in the break rooms, we turned pages, resolved to get to the ends of whatever we were reading. A couple of minutes were the day’s most valuable commodity. If only we could make more time, more money, more patience; have better sex, better coffee, boots that didn’t leak, umbrellas that didn’t involute at the slightest gust of wind. We were determined to make stupid bets. We were determined to be promoted or else to set the building on fire on our way out. We were determined to be out of our minds.

The store smells of roasted chicken and freshly ground coffee, raw meat and ripening stone fruit, the lemon detergent they use to scrub the old sheet-linoleum floors. I inhale and feel the smile form on my face. It's been so long since I've been inside any market other than Fred Meyer, which smells of plastic and the thousands of people who pass through every day. By instinct, I head for the produce section. There, the close quarters of slim Ichiban eggplant, baby bok choy, brilliant red chard, chartreuse-and-purple asparagus, sends me into paroxysms of delight. I'm glad the store is nearly empty; I'm oohing and aahing with produce lust at the colors, the smooth, shiny textures set against frilly leaves. I fondle the palm-size plums, the soft fuzz of the peaches. And the berries! It's berry season, and seven varieties spill from green cardboard containers: the ubiquitous Oregon marionberry, red raspberry, and blackberry, of course, but next to them are blueberries, loganberries, and gorgeous golden raspberries. I pluck one from a container, fat and slightly past firm, and pop it into my mouth. The sweet explosion of flavor so familiar, but like something too long forgotten. I load two pints into my basket. The asparagus has me intrigued. Maybe I could roast it with olive oil and fresh herbs, like the sprigs of rosemary and oregano poking out of the salad display, and some good sea salt. And salad. Baby greens tossed with lemon-infused olive oil and a sprinkle of vinegar. Why haven't I eaten a salad in so long? I'll choose a soft, mild French cheese from the deli case, have it for an hors d'oeuvre with a beautiful glass of sparkling Prosecco, say, then roast a tiny chunk of spring lamb that I'm sure the nice sister will cut for me, and complement it with a crusty baguette and roasted asparagus, followed by the salad. Followed by more cheese and berries for dessert. And a fruity Willamette Valley Pinot Noir to wash it all down. My idea of eating heaven, a French-influenced feast that reminds me of the way I always thought my life would be.

Ywa was neither man nor woman, and was not in a human form. Ywa was the creator of the world and a force for good. To balance Ywa there was also a force for evil, called Mu Kaw Lee. Ywa created three sons in human form. The eldest was a Karen, the second a Burman, and the youngest was a white man. To the Karen son Ywa gave a golden book, to the Burman a silver book, and to the white man Ywa gave a book bound in normal paper. When the rains began and the Karen son went to plant his rice field, he placed the golden book nearby, on a tree stump. But his youngest brother, the white man, had grown jealous and coveted his beautiful golden book. When the Karen man wasn’t looking the white man came along and took it, replacing it with his own. Then the white man built a boat and escaped to a far-off country. He carried his prize with him–the golden book that contained the teachings Ywa had given to his eldest son. After a long day working under the heavy rain, the Karen man went to fetch his golden book. The book that the white man had left in its place had fallen apart in the rain, and there was nothing left. A chicken had been scratching around the stump searching for food, and all the Karen man found was chicken scratch marks. He concluded that the golden book had been replaced by the scratch marks, and that those must embody the message that Ywa had left him. And so the Karen man taught himself to read and write in chicken scratch. Over time, he learned the truth about the golden book being stolen, but by then it was too late–chicken scratch had become the official language of the Karen. The Karen man wrote down the story of how the golden book was stolen, and the word of Ywa lost, in a new book. He called this book Li Hsaw Weh–‘the book of chicken scratch teachings’. Centuries later the first white missionaries came to Burma. Many Karen believed that this was the younger brother returning, bringing the golden book in the form of the Bible, and so they welcomed them. Many Karen believe this story absolutely, and that one day the younger brother–a white man–will come again to help save our people.

Thick and creamy egg, fragrant roast quail... and the rice! It all makes such a hearty, satisfying combination! Wait, something just crunched? "See, there are five parts to a good chicken-and-egg rice bowl. Chicken... eggs... rice... onions... and warishita. *Warishita is a sauce made from a combination of broth, soy sauce and sugar.* "I seared the quail in oil before putting it in the oven to roast. That made the skin nice and crispy... while leaving the meat inside tender and juicy. For the eggs, I seasoned them with salt and a generous pinch of black pepper to give them some bite and then added cream to make them thick and creamy! It's the creaminess of the soft-boiled egg that makes or breaks a good chicken-and-egg bowl, y'know. Some milk made the risotto extra creamy. I then mixed in onions as well as ground chicken that was browned in butter. I used the Suer technique on the onions. That should have given some body to their natural sweetness. For the sauce, I sweetened some Madeira wine with sugar and honey and then added a dash of soy sauce. Like warishita in a regular chicken-and-egg rice bowl, this sauce ties all the parts of the dish together. Try it with the poached egg. It's seriously delicious! Basically I took the idea of a Japanese chicken-and-egg rice bowl... ... and rebuilt it using only French techniques!" "Yukihira! I wanna try it too!" "Oh, uh, sorry. I only made that one." "Awww! You've gotta make one for me someday!" "There is one thing I still don't understand. When you stuff a bird, out of necessity the filling has to remain firm to stay in place. Something soft and creamy like risotto should have fallen right back out! "How did you make this filling work?!" "I know! The crunch!" "Yep! It's cabbage! I quickly blanched a cabbage leaf, wrapped the risotto in it... ... and then stuffed it inside the quail!" "Aha! Just like during the Camp Shokugeph!" It's the same idea behind the Chou Farci Shinomiya made! The cabbage leaf is blanched perfectly too. He brought out just enough sweetness while still retaining its crispy texture. And it's that very sweetness that softly ties the fragrant quail meat together with the creamy richness of the risotto filling!

I took the stairs two at a time, excited to have company today. When I opened the door I gasped and stood there in shock a moment before saying, “Patti, it’s awesome!” She had decorated with my school colors. Royal blue and gold streamers crisscrossed the ceiling, and balloons were everywhere. I heard her and the twins come up behind me, Patti giggling and Marna oohing. I was about to hug Patti, when a movement on the other side of the room caught my eye through the dangling balloon ribbons. I cursed my stupid body whose first reaction was to scream. Midshriek, I realized it was my dad, but my startled system couldn’t stop its initial reaction. A chain reaction started as Patti, then both the twins screamed, too. Dad parted the balloons and slunk forward, chuckling. We all shut up and caught our breaths. “Do you give all your guests such a warm welcome?” Patti’s hand was on her heart. “Geez, John! A little warning next time?” “I bet you’re wishing you’d never given me that key,” Dad said to Patti with his most charming, frightening grin. He stared at her long enough to make her face redden and her aura sputter. She rolled her eyes and went past him to the kitchen. “We’re about to grill,” she said without looking up from the food prep. “You’re welcome to stay.” Her aura was a strange blend of yellow and light gray annoyance. “Can’t stay long. Just wanted to see my little girl on her graduation day.” Dad nodded a greeting at the twins and they slunk back against the two barstools at the counter. My heart rate was still rapid when he came forward and embraced me. “Thanks for coming,” I whispered into his black T-shirt. I breathed in his clean, zesty scent and didn’t want to let him go. “I came to give you a gift.” I looked up at him with expectancy. “But not yet,” he said. I made a face. Patti came toward the door with a platter of chicken in her hands, a bottle of BBQ sauce and grilling utensils under her arm, and a pack of matches between her teeth. Dad and I both moved to take something from her at the same time. He held up a hand toward me and said, “I got it.” He took the platter and she removed the matches from her mouth. “I can do it,” she insisted. He grinned as I opened the door for them. “Yeah,” he said over his shoulder. “I know you can.” And together they left for the commons area to be domesticated. Weird.

Though it’s best not to be born a chicken at all, it is especially bad luck to be born a cockerel. From the perspective of the poultry farmer, male chickens are useless. They can’t lay eggs, their meat is stringy, and they’re ornery to the hens that do all the hard work of putting food on our tables. Commercial hatcheries tend to treat male chicks like fabric cutoffs or scrap metal: the wasteful but necessary by-product of an industrial process. The sooner they can be disposed of—often they’re ground into animal feed—the better. But a costly problem has vexed egg farmers for millennia: It’s virtually impossible to tell the difference between male and female chickens until they’re four to six weeks old, when they begin to grow distinctive feathers and secondary sex characteristics like the rooster’s comb. Until then, they’re all just indistinguishable fluff balls that have to be housed and fed—at considerable expense. Somehow it took until the 1920s before anyone figured out a solution to this costly dilemma. The momentous discovery was made by a group of Japanese veterinary scientists, who realized that just inside the chick’s rear end there is a constellation of folds, marks, spots, and bumps that to the untrained eye appear arbitrary, but when properly read, can divulge the sex of a day-old bird. When this discovery was unveiled at the 1927 World Poultry Congress in Ottawa, it revolutionized the global hatchery industry and eventually lowered the price of eggs worldwide. The professional chicken sexer, equipped with a skill that took years to master, became one of the most valuable workers in agriculture. The best of the best were graduates of the two-year Zen-Nippon Chick Sexing School, whose standards were so rigorous that only 5 to 10 percent of students received accreditation. But those who did graduate earned as much as five hundred dollars a day and were shuttled around the world from hatchery to hatchery like top-flight business consultants. A diaspora of Japanese chicken sexers spilled across the globe. Chicken sexing is a delicate art, requiring Zen-like concentration and a brain surgeon’s dexterity. The bird is cradled in the left hand and given a gentle squeeze that causes it to evacuate its intestines (too tight and the intestines will turn inside out, killing the bird and rendering its gender irrelevant). With his thumb and forefinger, the sexer flips the bird over and parts a small flap on its hindquarters to expose the cloaca, a tiny vent where both the genitals and anus are situated, and peers deep inside. To do this properly, his fingernails have to be precisely trimmed. In the simple cases—the ones that the sexer can actually explain—he’s looking for a barely perceptible protuberance called the “bead,” about the size of a pinhead. If the bead is convex, the bird is a boy, and gets thrown to the left; concave or flat and it’s a girl, sent down a chute to the right.

That black horse we used for packin’ up here is the most cantankerous beast alive,” Jake grumbled, rubbing his arm. Ian lifted his gaze from the initials on the tabletop and turned to Jake, making no attempt to hide his amusement. “Bit you, did he?” “Damn right he bit me!” the older man said bitterly. “He’s been after a chuck of me since we left the coach at Hayborn and loaded those sacks on his back to bring up here.” “I warned you he bites anything he can reach. Keep your arm out of his way when you’re saddling him.” “It weren’t my arm he was after, it was my arse! Opened his mouth and went for it, only I saw him outter the corner of my eye and swung around, so he missed.” Jakes’s frown darkened when he saw the amusement in Ian’s expression. “Can’t see why you’ve bothered to feed him all these years. He doesn’t deserve to share a stable with your other horses-beauties they are, every one but him.” “Try slinging packs over the backs of one of those and you’ll see why I took him. He was suitable for using as a pack mule; none of my other cattle would have been,” ian said, frowning as he lifted his head and looked about at the months of accumulated dirt covering everything. “He’s slower’n a pack mule,” Jake replied. “Mean and stubborn and slow,” he concluded, but he, too, was frowning a little as he looked around at the thick layers of dust coating every surface. “Thought you said you’d arranged for some village wenches to come up here and clean and cook fer us. This place is a mess.” “I did. I dictated a message to Peters for the caretaker, asking him to stock the place with food and to have two women come up here to clean and cook. The food is here, and there are chickens out in the barn. He must be having difficulty finding two women to stay up here.” “Comely women, I hope,” Jake said. “Did you tell him to make the wenches comely?” Ian paused in his study of the spiderwebs strewn across the ceiling and cast him an amused look. “You wanted me to tell a seventy-year-old caretaker who’s half-blind to make certain the wenches were comely?” “Couldn’ta hurt ‘t mention it,” Jake grumbled, but he looked chastened. “The village is only twelve miles away. You can always stroll down there if you’ve urgent need of a woman while we’re here. Of course, the trip back up here may kill you,” he joked referring to the winding path up the cliff that seemed to be almost vertical. “Never mind women,” Jake said in an abrupt change of heart, his tanned, weathered face breaking into a broad grin. “I’m here for a fortnight of fishin’ and relaxin’, and that’s enough for any man. It’ll be like the old days, Ian-peace and quiet and naught else. No hoity-toity servants hearin’ every word what’s spoke, no carriages and barouches and matchmaking mamas arrivin’ at your house. I tell you, my boy, though I’ve not wanted to complain about the way you’ve been livin’ the past year, I don’t like these servents o’ yours above half. That’s why I didn’t come t’visit you very often. Yer butler at Montmayne holds his nose so far in t’air, it’s amazin’ he gets any oxhegen, and that French chef o’ yers practically threw me out of his kitchens. That what he called ‘em-his kitchens, and-“ The old seaman abruptly broke off, his expression going from irate to crestfallen, “Ian,” he said anxiously, “did you ever learn t’ cook while we was apart?” “No, did you?” “Hell and damnation, no!” Jake said, appalled at the prospect of having to eat anything he fixed himself.