Cooked Travel Quotes

If you’re twenty-two, physically fit, hungry to learn and be better, I urge you to travel – as far and as widely as possible. Sleep on floors if you have to. Find out how other people live and eat and cook. Learn from them – wherever you go.

The journey is part of the experience - an expression of the seriousness of one's intent. One doesn't take the A train to Mecca.

All worries are less with wine.

I am in fact a Hobbit in all but size. I like gardens, trees, and unmechanized farmlands; I smoke a pipe, and like good plain food (unrefrigerated), but detest French cooking; I like, and even dare to wear in these dull days, ornamental waistcoats. I am fond of mushrooms (out of a field); have a very simple sense of humor (which even my appreciative critics find tiresome); I go to bed late and get up late (when possible). I do not travel much.

I've traveled the world twice over, Met the famous; saints and sinners, Poets and artists, kings and queens, Old stars and hopeful beginners, I've been where no-one's been before, Learned secrets from writers and cooks All with one library ticket To the wonderful world of books.

Hunger gives flavour to the food.

Some people when they see cheese, chocolate or cake they don't think of calories.

Just as Wallace learned and evolved, Ali was on his own journey of discovery. Starting out as a 15-year-old cook, Ali learned to collect and mount specimens. He took on responsibility for organizing travel. He nursed Wallace during many bouts of fever and injury.

María was out of the blocks the moment she heard the doorbell jangle. She came rushing from the kitchen to greet her childhood friend with cilantro hugs and chipotle kisses.

Forgiveness is a kind of time travel, only better, because it sutures the wounds of the past with the wisdom of the present in the same moment as it promises a better future.

they were looking for housekeepers and cooks, and I was dying to get out of Australia and see the rest of the world. It's a Sagittarius thing, you know. We just move on and on, like tumbleweeds.

How will I know who I can become if I don't give myself the chance to try new things, to push myself beyond my normal boundaries? Who might I be if I am away from the things that I currently use to define myself?

Others consider us superior because of our cultured ways and intellectual tendencies; our technology lets us drive cars, use word processors and travel great distances by air. Some of us live in air-conditioned houses and we are entertained by the media. We think that we are more intelligent than stone-agers, yet how many modern humans could live successfully in caves, or would know how to light wood fires for cooking, or make clothes and shoes from animal skins or bows and arrows good enough to keep their families fed?

Henry's recollections of the past, in contrast to Proust, are done while in movement. He may remember his first wife while making love to a whore, or he may remember his very first love while walking the streets, traveling to see a friend; and life does not stop while he remembers. Analysis in movement. No static vivisection. Henry's daily and continuous flow of life, his sexual activity, his talks with everyone, his cafe life, his conversations with people in the street, which I once considered an interruption to writing, I now believe to be a quality which distinguishes him from other writers. He never writes in cold blood: he is always writing in white heat. It is what I do with the journal, carrying it everywhere, writing on cafe tables while waiting for a friend, on the train, on the bus, in waiting rooms at the station, while my hair is washed, at the Sorbonne when the lectures get tedious, on journeys, trips, almost while people are talking. It is while cooking, gardening, walking, or love-making that I remember my childhood, and not while reading Freud's 'Preface to a Little Girl's Journal.

A traveler enters the world into which he travels, but a tourist brings his own world with him and never sees the one he's in.

The ability to make fire at will. It allowed us light to see in the darkness, warmth against the cold, a tool to cook our food.’ He gestured vaguely in the direction of the Delta’s engines. ‘Fire is what eventually led to travel across the black beyond, the ability to start a new life on a New World.

A (wo)men travels the world over in search of wht (s)he needs and returns home to find it

We all have a book in us. The first step is recognising this. Writing it is a whole new journey.

I'm a woman; in so many ways I've been programmed to please. I took the job and spent time hunkered over figures, budgets, charts, and fiscal-year projections. I tried, but I hated it. "Working at a job you don't like is the same as going to prison every day," my father used to say. He was right. I felt imprisoned by an impressive title, travel, perks, and a good salary. On the inside, I was miserable and lonely, and I felt as if I was losing myself. I spent weekends working on reports no one read, and I gave presentations that I didn't care about. It made me feel like a sellout and, worse, a fraud. Now set free, like any inmate I had to figure out what to do with the rest of my life.

When aspiring chefs ask me for career advice, I offer a few tips: Cook every single day. Taste everything thoughtfully. Go to the farmers’ market and familiarize yourself with each season’s produce. Read everything Paula Wolfert, James Beard, Marcella Hazan, and Jane Grigson have written about food. Write a letter to your favorite restaurant professing your love and beg for an apprenticeship. Skip culinary school; spend a fraction of the cost of tuition traveling the world instead.

If you look closely at how he spent his time,” says Tim Cook, “you’ll see that he hardly ever traveled and he did none of the conferences and get-togethers that so many CEOs attend. He wanted to be home for dinner.

I’ve found out that Malakula was named by Captain James Cook. It comes from the French mal au cul which means ‘pain in the arse’ after Cook found it difficult to deal with cannibals, volcanoes and other annoying features. It’s good to know proper explorers sometimes share the feelings I have on my travels.

As Candide went back to his farm, he reflected deeply on the Turk's remarks. He said to Pangloss and Martin: "That good old man seems to me to have made himself a life far preferable to that of the six Kings with whom we had the honor of having supper." "Great eminence," said Pangloss, " is very dangerous, according to the report of all philosophers. For after all, Eglon, King of the Moabites, was assassinated by Ehud; Absolom was hanged by his hair and pierced with three darts; King Naab son of Jeroboam was killed by Baasha..." "I also know", said Candide, "that we must cultivate our garden." "You are right," said Pangloss, "for when man was put in the Garden of Eden, he was put there ut operaretur eum, to work; which proves that man was not born to rest." "Let us work without reasoning," said Martin, "it is the only way to make life endurable." All the little society entered into this laudable plan; each one began to exercise his talents. The little piece of land produced much. True, Cunégonde was very ugly; but she became and excellent pastry cook; Paquette embroidered; the old woman took care of the linen. No one, not even Friar Giroflée, failed to perform some service; he was a very good carpenter, and even became an honorable man; and Pangloss sometimes said to Candide: "All events are linked together in the best of all possible worlds. for after all, if you had not been expelled from a fine castle with great kicks in the backside for love of Mademoiselle Cunégonde, if you had not been subjected to the Inquisition, if you had not traveled about America on foot, if you had not given the Baron a great blow with your sword, if you had not lost all your sheep from the good country of Eldorado, you would not be here eating candied citrons and pistachios." "That is well said," replied Candide, "but we must cultivate our garden.

I suppose there won't be any Mexican food in the whites-only homeland,' I said. Hm, I'd never thought of that possibility' Jerry said. He paused. 'They wouldn't be allowed to vote but they could cook and clean for us. Afterall, we're not extremists.

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.

But after a few decades, you come to a place where you realize that there’s really no difference between trying and not trying. I still travel. I still talk to people. Sometimes we talk about Jesus Christ. Sometimes we talk about cooking. If someone is ready to accept Christ, it doesn’t take much effort on my part to help them. If they aren’t, no amount of hectoring them does any good.

Regret nothing. Not the cruel novels you read to the end just to find out who killed the cook. Not the insipid movies that made you cry in the dark, in spite of your intelligence, your sophistication. Not the lover you left quivering in a hotel parking lot, the one you beat to the punchline, the door, or the one who left you in your red dress and shoes, the ones that crimped your toes, don’t regret those. Not the nights you called god names and cursed your mother, sunk like a dog in the livingroom couch,b chewing your nails and crushed by loneliness. You were meant to inhale those smoky nights over a bottle of flat beer, to sweep stuck onion rings across the dirty restaurant floor, to wear the frayed coat with its loose buttons, its pockets full of struck matches. You’ve walked those streets a thousand times and still you end up here. Regret none of it, not one of the wasted days you wanted to know nothing, when the lights from the carnival rides were the only stars you believed in, loving them for their uselessness, not wanting to be saved. You’ve traveled this far on the back of every mistake, ridden in dark-eyed and morose but calm as a house after the TV set has been pitched out the upstairs window. Harmless as a broken ax. Emptied of expectation. Relax. Don’t bother remembering any of it. Let’s stop here, under the lit sign on the corner, and watch all the people walk by.

There aren’t a lot of hobbies you can eat. Like, let’s say you love to cook. That’s a bad example. Let’s say you love to travel, and everywhere you go, you try the food at the best local— My point is, I love gardening as a hobby. Right now in our garden, Portia and I are growing tomatoes, peppers, zucchini, beets, eggplant,

Time is the only magic, he said, "And Marids swim through time like the sea. Think: if you hurt yourself, and I bandage it, and after weeks and weeks it gets well and there's no scar, that's not magic at all. But if you hurt yourself and I touch you and it heals in a moment, you'd call me magic before your skin closed. It's not magic to cook a feast, roasting and baking and frying for hours, but if you blink and it's steaming in front of you, it's a spell. If you work for what you want and save for it and plan it out just as precisely as you possibly can, it's not even surprising if you get it on the other side of a month or a year. But if you snap your fingers and it happens as soon as you want t, every wizard will want to know you socially. If you life straight through a hundred years and watch yourself unfold at one second per second, one hour per hour, that's just being alive. If you go faster, you're a time traveler. If you jump over your unfolding and see how it all comes out, that's fate. But's all healing and cooking and planning and living, just the same. The only difference is time.

Each year, we rent a house at the edge of the sea and drive there in the first of the summer—with the dog and cat, the children, and the cook—arriving at a strange place a little before dark. The journey to the sea has its ceremonious excitements, it has gone on for so many years now, and there is the sense that we are, as in our dreams we have always known ourselves to be, migrants and wanderers—travelers, at least, with a traveler’s acuteness of feeling." --from "“The Seaside Houses

And at the end they traveled again. There was a time when Arthur Dent would not. He said that the Bistromathic Drive had revealed to him that time and distance were one, that mind and Universe were one, that perception and reality were one, and that the more one traveled the more one stayed in one place, and that what with one thing and another he would rather just stay put for a while and sort it all out in his mind, which was now at one with the Universe so it shouldn’t take too long and he could get a good rest afterward, put in a little flying practice and learn to cook, which he had always meant to do.

Will you bake for me sometime?” Kai asks when I don’t respond. “I promise not to judge or analyze it.” I chuckle. “First you want me to watch your son, travel with you, and now I need to cook for you? God, what else do you want me to do?”  His thumb trails down my jaw before sliding against my lower lip. “I want you to kiss me again.”  Oh. He stares at my mouth. “I really liked kissing you, Mills.

When you travel by road in the west you travel with a cohort of dust which streams up from your tyres and rolls away in a disintegrating funnel, defining the currents of air your vehicle sets in motion … And the heat is unthinkable, no matter how widely the windows are open, and the sweat streams off your body and into your socks, and if there are a number of people in the car their body stenches mingle disagreeably

As I traveled, I noticed that in every country, whether I was watching home cooks or professional chefs, and whether they were cooking over live fire or on a camp stove, the best cooks looked at the food, not the heat source. I saw how good cooks obeyed sensory cues, rather than timers and thermometers. They listened to the changing sounds of a sizzling sausage, watched the way a simmer becomes a boil, felt how a slow-cooked pork shoulder tightens and then relaxes as hours pass, and tasted a noodle plucked from boiling water to determine whether it’s al dente. In order to cook instinctually, I needed to learn to recognize these signals. I needed to learn how food responds to the fourth element of good cooking: Heat.

I often talk about the “Grandma rule” for travelers. You may not like Grandma’s Thanksgiving turkey. It may be overcooked and dry—and her stuffing salty and studded with rubbery pellets of giblet you find unpalatable in the extreme. You may not even like turkey at all. But it’s Grandma’s turkey. And you are in Grandma’s house. So shut the fuck up and eat it. And afterward, say, “Thank you, Grandma, why, yes, yes of course I’d love seconds.

I am in fact a Hobbit (in all but size). I like gardens, trees and unmechanized farmlands; I smoke a pipe, and like good plain food (unrefrigerated), but detest French cooking; I like, and even dare to wear in these dull days, ornamental waistcoats. I am fond of mushrooms (out of a field); have a very simple sense of humour (which even my appreciative critics find tiresome); I go to bed late and get up late (when possible). I do not travel much. I love Wales (what is left of it, when mines, and the even more ghastly sea-side resorts, have done their worst), and especially the Welsh language.

We all travelled light, taking with us only what we considered to be the bare essentials of life. When we opened our luggage for Customs inspection, the contents of our bags were a fair indication of character and interests. Thus Margo’s luggage contained a multitude of diaphanous garments, three books on slimming, and a regiment of small bottles each containing some elixir guaranteed to cure acne. Leslie’s case held a couple of roll-top pullovers and a pair of trousers which were wrapped round two revolvers, an air-pistol, a book called Be Your Own Gunsmith, and a large bottle of oil that leaked. Larry was accompanied by two trunks of books and a brief-case containing his clothes. Mother’s luggage was sensibly divided between clothes and various volumes on cooking and gardening. I travelled with only those items that I thought necessary to relieve the tedium of a long journey: four books on natural history, a butterfly net, a dog, and a jam-jar full of caterpillars all in imminent danger of turning into chrysalids. Thus, by our standards fully equipped, we left the clammy shores of England.

Me: Now I understand why a guy can give up his freedom and shackle himself to one girl and spend the rest of his life working at a job he hates just to support the girl's offspring and then he dies, the end. Susie: Yeah, and now I understand why a girl can give up her freedom and shackle herself to one guy and ruin her body giving birth to the guy's offspring and put her career on hold and not realize her dreams of travel so she can cook and clean and raise the offspring of the guy and then she dies, the end.

It remains one of the great inequalities of the world that some children are born light years ahead of others. They may come from more stable homes, from wealthy homes, from homes with cleaners and domestic staff, cooks and tutors. Everything is easier, more streamlined, more conducive to educational and career success. Others will come from one-bedroom huts with no running water and no electricity, little chance of a good education, and little time to do anything besides work. The child born into a rich family will, no doubt, progress at a faster rate and develop the sort of self-assurance that comes from stability. This is the case wherever you’re from; it is as true of communist societies as it is of capitalist ones. I have travelled the world and seen these inequalities. I have witnessed the problems such different starting blocks can bring. But if I’ve learned anything, it is that success is possible, whatever your situation and however your life begins. I hope that this story, my story, will prove inspirational and that it will encourage others to dream big, take a plunge, use whatever resources are available. If a small poor boy fishing for prawns on a lake in Ningbo can do it, then so can you.

Alba, leaning against me like cold cooked pasta

Forgiveness is a kind of time travel, only better, because it sutures the wounds of the past with the wisdom of the present in the same moment as it promises a better future.

It may take years of struggle and confession, battle and failure. The places in my life where I struggle with deadly sins are matters of a decade or more of focus, repentance, shame, and grace. I’ve traveled some long roads simply to lessen the depth of some of my failures and addictions — just to get to a place where I can receive fresh grace and encouragement.

The best way to spark conversation is to be specific. Include quirky things that make you stand out. If you say, “I like music,” that doesn’t really tell me anything about you. Cool, who doesn’t? Same with writing that you like travel, food, and laughter. That’s like saying you like Tom Hanks. Yeah, dude, he’s an American hero. Don’t tell me you like to cook; describe to me your signature dish and what makes your Vietnamese soup pho-nomenal. The more specific you are, the more opportunities you give potential matches to connect by commenting on that quirk.

Hazel squinted. “How far?” “Just over the river and through the woods.” Percy raised an eyebrow. “Seriously? To Grandmother’s house we go?” Frank cleared his throat. “Yeah, anyway.” Hazel clasped her hands in prayer. “Frank, please tell me she’ll let us spend the night. I know we’re on a deadline, but we’ve got to rest, right? And Arion saved us some time. Maybe we could get an actual cooked meal?” “And a hot shower?” Percy pleaded. “And a bed with, like, sheets and a pillow?” Frank tried to imagine Grandmother’s face if he showed up with two heavily armed friends and a harpy. Everything had changed since his mother’s funeral, since the morning the wolves had taken him south. He’d been so angry about leaving. Now, he couldn’t imagine going back. Still, he and his friends were exhausted. They’d been traveling for more than two days without decent food or sleep. Grandmother could give them supplies. And maybe she could answer some questions that were brewing in the back of Frank’s mind—a growing suspicion about his family gift. “It’s worth a try,” Frank decided. “To Grandmother’s house we go.” Frank was so distracted, he would have walked right into the ogres’ camp. Fortunately Percy pulled him back.

When Ferdinand Magellan attempted his circumnavigation of the globe in the sixteenth century, he had to assure his nervous, uneducated mariners that they would not in fact fall off the edge of the earth.

She was determined to live as fully as possible—to write, to travel, to cook, to draw, to love as much and as often as she could. She was, in the words of a close friend, “operatic” in her desires, a “Renaissance woman” molded as much by Romantic sublimity as New England stoicism.5 She was as fluent in Nietzsche as she was in Emerson; as much in thrall to Yeats’s gongs and gyres as Frost’s silences and snow.

Italian cuisine, at its very best, is a math problem that doesn't add up. A tangle of noodles, a few scraps of pork, a grating of cheese are transformed into something magical. 1+1=3: more alchemy than cooking.

How will I know who I can become if I don't give myself the chance to try new things, to push myself beyond my natural boundaries? Who might I be if I am away from the things that I currently use to define myself?

That evening they broke into the Mexican restaurant and cooked an enormous dinner of ground meat and tortilla chips and cheese with sauces splashed over it. Some people had mixed feelings about this—they’d obviously been abandoned here, everyone was hungry and 911 wasn’t even operational; on the other hand, no one wants to be a thief—but then a business traveller named Max said, “Look, everyone just chill the fuck out, I’ll cover it on my Amex.” There was applause at this announcement. He removed his Amex card from his wallet with a flourish and left it next to the cash register, where it remained untouched for the next ninety-seven days.

Well, I guess that answers my question." The deep velvet voice startles me. I jump, grab my pillow like I'm going to use it as a weapon. Will stands in the doorway, sipping from a metallic travel mug. His gray T-shirt stretches across his shoulders and chest in a way that makes my throat close up. "What question?" I ask, breathless. "Whether you're as beautiful in the morning as you are during the rest of the day." "Oh," I say dumbly, pushing the tangle of hair back off my shoulders, certain I don't look good right now, just rolling out of bed. Not that I take pains with my appearance on the average day, but still...who looks their best fresh out of bed? "You're here again," I murmur. "Apparently." "Can't stay away?" "Apparently not." I'm okay with that. Great, in fact. "I made you breakfast," he adds. "You can cook?" I'm impressed. He grins. "I live in a bachelor household, remember? My mom died when I was a kid. I hardly remember her. I kind of had to learn to cook." "Oh," I murmur, then sit up straighter. "Wait a minute. How'd you get in here?" "Opened the front door." He takes another sip from his mug and looks at me like I'm in trouble. "Your mom really should lock the door when she leaves." I arch a brow. "Would that have kept you out?" He smiles a little. "You know me well.

Spanish is the language of the early morning in Manhattan. Frightened people become angry people - as history teaches us again and again. The best of traveling companions: relentlessly curious, tireless and totally without fear.

And I thought, You know, Fran, you could go away and you could be in a very beautiful place with a cook, but then you’d have to be a good guest. I would much rather stay here and be a bad guest. And, believe me, I am being a bad guest.

How did I find myself here? Me—the man who wanted to walk around the world? On foot, no less. I wanted to be Passepartout, a traveller with little luggage, hopping from one train to another, a Thomas Cook, an Ibn Battuta. Where is Xanadu?

a nomad’s existence. Like every busy person, I keep a fantasy future in my mind; I have purchased cooking pots and a double bass for the leisure I imagine but do not possess. Instead, I fill the gaps in my schedule with my other vocation: speaking engagements and board meetings, traveling the country like a twenty-first-century Saint Paul, preaching the truth about reproductive rights, because I have come to see that I’m the one, as the old saying goes, that I’ve been waiting for.

We can combat existential anguish – the unbearable lightness of our being – in a variety of ways. We can choose to work, play, destroy, or create. We can allow a variety of cultural factors or other people to define who we are, or we can create a self-definition. We decide what to monitor in the environment. We regulate how much attention we pay to nature, other people, or the self. We can watch and comment upon current cultural events and worldly happenings or withdraw and ignore the external world. We can drink alcohol, dabble with recreational drugs, play videogames, or watch television, films, and sporting events. We can travel, go on nature walks, camp, fish, and hunt, climb mountains, or take whitewater-rafting trips. We can build, paint, sing, create music, write poetry, or read and write books. We can cook, barbeque, eat fine cuisine at restaurants or go on fasts. We can attend church services, worship and pray, or chose to embrace agnosticism or atheism. We can belong to charitable organizations or political parties. We can actively or passively support or oppose social and ecological causes. We can share time with family, friends, co-workers, and acquaintances or live alone and eschew social intermixing.

The apartment is a laboratory in which we conduct experiments, perform research on each other. We discover Henry hates it when I absentmindedly click my spoon against my teeth while reading the paper at breakfast. We agree that it is okay for me to listen to Joni Mitchell and it is okay for Henry to listen to the Shaggs as long as the other person isn't around. We figure out that Henry should do all the cooking and I should be in charge of laundry and neither of us is willing to vacuum so we hire a cleaning service.

I pulled my suitcase out of the backseat of my bug, along with Cannoli's new travel case, a spiffy animal print pet backpack on wheels. When I first saw it, I thought maybe the dog was supposed to wear the backpack, but it turned out the person wore the backpack with the dog in it.

Her description of a perfect day sounds perfectly ordinary: “I will sleep long, have a relaxed breakfast. Then I’ll go out for some fresh air, chat with my husband or with friends. I might go to the theater, to the opera, or listen to a concert. If I’m rested, I might read a good book. And I would cook dinner. I like cooking!” These are the dreams of a person who had not been truly free for the last sixteen years. Though no longer young, Merkel is spry enough to enjoy the simplest of pleasures: country rambles, leisurely meals with (nonpolitical) friends, and music and books instead of charts, polls, and position papers. These pleasures will not replace the satisfaction of outsmarting a foe with her legendary stamina and command of facts. But, never one to ruminate over feelings, she will observe her own reaction to this new life with a scientist’s curiosity. In the short term, she is likely to spend time near her childhood home in the province of Brandenburg, where she first learned to love nature and which she still regards as her Heimat, or spiritual home. She’ll travel, too. Among her stated dreams is to fly over the Andes Mountains—an idealized destination; a metaphor for freedom.

Rather, they’d picked up “kangaroo” from the English and guessed that it referred to all large beasts. So a word that originated with an encounter between Cook and a small clan in north Queensland traveled to England with the Endeavour, then back to Botany Bay with the First Fleet, and eventually became the universal name for Australia’s symbol.

A Wrong Planet Chef always take an interest in the origins of the food he cooks. A particular dish of vegetables, herbs and spices could, for instance, have begun life 5000 years ago on the Indian subcontinent, perhaps in Central India where vegetarian Hindi food is considered as God (Brahman) as it sustains the entire physical, mental, emotional and sensual aspects of the human being. The dish may then have migrated to the Punjab region of the Indian-Pakistan border - The Land of Five Waters - around 250 BC, and from here could have moved on to Western Asia or North Africa as soldiers and merchants moved west with their families into the Eastern parts of the Roman empire, where the cooks would have experimented with new combinations of food, adding fruits, shellfish or poultry to the exotic dish. The dish could then have travelled in any direction heading North through Germany or Sweden to Britain or maybe migrating through Persia or North Africa to Spain and Portugal, creating two very distinct and separate menus but meeting once again in France

It's 10:00 a.m., time for the second round of baking of the day. After feeding the fire with chunks of maple, he loads the bread and pastries according to cooking time: first the fat country rounds, then long, skinny loaves dense with nuts and dried fruit, and finally a dozen purple crescent moons: raspberry croissants pocked with chunks of white chocolate.

A camper should know for himself how to outfit, how to select and make a camp, how to wield an axe and make proper fires, how to cook, wash, mend, how to travel without losing his course, or what to do when he has lost it; how to trail, hunt, shoot, fish, dress game, manage boat or canoe, and how to extemporize such makeshifts as may be needed in wilderness faring. And he should know these things as he does the way to his mouth. Then is he truly a woodsman, sure to do promptly the right thing at the right time, whatever befalls. Such a man has an honest pride in his own resourcefulness, a sense of reserve force, a doughty self-reliance that is good to feel. His is the confidence of the lone sailorman, who whistles as he puts his tiny bark out to sea.

You should have seen the face of the cook at Denbigh Castle when Prince Dafydd entered the kitchen for the first time,” Ieuan chimed in, laughing at the memory. “She was horrified.” “You liked what I made though, didn’t you?” David said. And then, accusingly, “You said you did!” Ieuan sucked down more of his drink, but didn’t answer, though his mouth was twitching under his mustache.

Who’s teasing? I’m telling him the truth. He ain’t going to have it. Neither one of ‘em going to have it. And I’ll tell you something else you not going to have. You not going to have no private coach with four red velvet chairs that swivel around in one place whenever you want ‘em to. No. and you not going to have your own special toilet and your own special-made eight-foot bed either. And a valet and a cook and a secretary to travel with you and do everything you say. Everything: get the right temperature in your hot-water bottle and make sure the smoking tobacco in the silver humidor is fresh each and every day. There’s something else you not going to have. You ever have five thousand dollars of cold cash money in your pocket and walk into a bank and tell the bank man you want such and such a house on such and such a street and he sell it to you right then? Well, you won’t ever have it. And you not going to have a governor’s mansion, or eight thousand acres of timber to sell. And you not going to have no ship under your command to sail on, no train to run, and you can join the 332nd if you want to and shoot down a thousand German planes all by yourself and land in Hitler’s backyard and whip him with your own hands, but you never going to have four stars on your shirt front, or even three. And you not going to have no breakfast tray brought in to you early in the morning with a red rose on it and two warm croissants and a cup of hot chocolate. Nope. Never. And no pheasant buried in coconut leaves for twenty days and stuffed with wild rice and cooked over a wood fire so tender and delicate it make you cry. And no Rothschild ’29 or even Beaujolais to go with it.” A few men passing by stopped to listen to Tommy’s lecture. “What’s going on?” they asked Hospital Tommy. “Feather refused them a beer,” said. The men laughed. “And no baked Alaska!” Railroad Tommy went on. “None! You never going to have that.” “No baked Alaska?” Guitar opened his eyes wide with horror and grabbed his throat.” You breaking my heart!” “Well, now. That’s something you will have—a broken heart.” Railroad Tommy’s eyes softened, but the merriment in them died suddenly. “And folly. A whole lot of folly. You can count on it.” “Mr. Tommy, suh,” Guitar sang in mock humility, “we just wanted a bottle of beer is all.” “Yeah,” said Tommy. “Yeah, well, welcome aboard.

I associate so many fond memories with food. On that damp evening, along in a tiny restaurant smelling of mildew and lobster, I was 1,600 miles from everyone I knew and loved. After one bite of the pie, I closed my eyes, and taste transported me back to the warm, familiar comfort of my grandmother's kitchen. She always had a pie sitting on the kitchen counter, ready to serve, and a fresh pot of coffee brewing.

No one was planning to travel light. One brigadier claimed that he needed fifty camels to carry his kit, while General Cotton took 260 for his. Three hundred camels were earmarked to carry the military wine cellar. Even junior officers travelled with as many as forty servants—ranging from cooks and sweepers to bearers and water carriers. According to Major General Nott, who had to work his way up through his career without the benefit of connections, patronage or money and who looked with a jaundiced eye on the rich young officers of the Queen's Regiments, it was already clear that the army was not enforcing proper military austerity. Many of the junior officers were already treating the war as though it were as light-hearted as a hunting trip—indeed one regiment had actually brought its own foxhounds with it to the front.

Thus it was we entered a low eating-house on the lamplit shores of the river in a Moslem neighbourhood, a modest boxwood shanty having no walls at all, but sufficiently screened with hanging bags. There were several benches and three tables, and upon each table were oil-lamps which cast soft shadows on the haze of airborne cooking-fats and wood-smoke, and gently illuminating a dozen Africans at food; on the floor at the farther end were cooking-fires, and a fine diversity of smells arose from bubbling pots and sizzling pans. The chef was a robust ogre of glistening dark bronze with an incense pastille smouldering in his hair, a swearing, sweating Panta-gruel naked to the waist and stoking fires, lifting lids, and scooping out great globs of meat and manioc and fish: he might have been cooking skulls on the shores of River Styx.

My mind veers back to roasted pigeon. And from pigeon, I travel effortlessly, unrestrainedly back to France...the pots of rillettes fragrant with garlic, the boned forelegs of ham yellowed with bread crumbs, the blood puddings curled up like snakes, the terrines and pâtés, the sausages from Lyon and Arles, the jowls of salmon cooked à la génoise, the hundreds of cheeses resplendent beneath their glass bells, the perfumed melons and honeyed apricots

The opposite of spare time is, I guess, occupied time. In my case I still don’t know what spare time is because all my time is occupied. It always has been and it is now. It’s occupied by living. An increasing part of living, at my age, is mere bodily maintenance, which is tiresome. But I cannot find anywhere in my life a time, or a kind of time, that is unoccupied. I am free, but my time is not. My time is fully and vitally occupied with sleep, with daydreaming, with doing business and writing friends and family on email, with reading, with writing poetry, with writing prose, with thinking, with forgetting, with embroidering, with cooking and eating a meal and cleaning up the kitchen, with construing Virgil, with meeting friends, with talking with my husband, with going out to shop for groceries, with walking if I can walk and traveling if we are traveling, with sitting Vipassana sometimes, with watching a movie sometimes, with doing the Eight Precious Chinese exercises when I can, with lying down for an afternoon rest with a volume of Krazy Kat to read and my own slightly crazy cat occupying the region between my upper thighs and mid-calves, where he arranges himself and goes instantly and deeply to sleep. None of this is spare time. I can’t spare it. What is Harvard thinking of? I am going to be eighty-one next week. I have no time to spare.

Do you know what separates us from the beasts, Viola?’ I frowned, sensing a lesson. ‘The ability to wait to open a present?’ He laughed. ‘Fire,’ he said. ‘The ability to make fire at will. It allowed us light to see in the darkness, warmth against the cold, a tool to cook our food.’ He gestured vaguely in the direction of the Delta’s engines. ‘Fire is what eventually led to travel across the black beyond, the ability to start a new life on a New World.

We start our meal in the kitchen, right beside the blazing oven, where one of Franco's cooks chops a filet of local grass-fed beef into rough cubes and dresses it with olive oil and wisps of lemon rind. A puffy disc of dough emerges from the oven, which Franco cuts into wedges before heaping it with mounds of this restrained tartare. The union of warm, smoky bread and cool, grassy beef is enough to make me want to camp out in the kitchen for the rest of the night.

There are succulent loins of fatty pork fried in scales of thin bread crumbs and served with bowls of thickened Worcestershire and dabs of fiery mustard. Giant pots of curry, dark and brooding as a sudden summer storm, where apples and onions and huge hunks of meat are simmered into submission over hours. Or days. There is okonomiyaki, the great geologic mass of carbs and cabbage and pork fat that would feel more at home on a stoner's coffee table than a Japanese tatami mat.

In many different ways those of us living a simpler life are all walking the path less travelled. We see what is considered ‘normal’ now, we know that consumption is the ‘standard’ way and we have decided to reject it. Instead of buying all that is new and shiny, we are standing our ground and going back to basics. It’s comfortable there. It’s warm oats soaked overnight and cooked slowly rather than cornflakes; it’s home-baked bread instead of sliced white in plastic wrap; it’s ‘come over and I’ll teach you how to knit’ instead of ‘let’s go shopping’. Instead of buying fast food, we have it slow and easy bubbling away in the oven when the family comes home in the evening. Even the smell of that home-cooked food in the air when they walk through the door tells your family that someone loves them enough to make it all happen. It’s sitting around the table, talking about today and tomorrow. It’s really knowing your friends and family instead of just knowing what they tell you.

There also wasn't one single bit of grass or dirt outside the airport. Even the median strip was a concrete sidewalk. Where did Atlanta's pet travelers pee? Maybe city dogs just learned to use the sidewalk. We kept walking. It looked like if we crossed the road that all the cars used to get onto the highway, we might come to a planted-up area, but we also might get killed. Finally, I just lifted Cannoli up and plopped her down on a great big ashtray built into the top of the trash barrel. "Good thing you're not a German shepherd," I said.

We kept on cooking and walking the dog, taking the kids to the park, cleaning the kitchen, and letting Sara and Adam hate what was going on when they needed to. Sometimes we let them resist finding any meaning or solace in anything that had to do with their daughter's diagnosis, and this was one of the hardest things to do -- to stop trying to make things come out better than they were. We let them spew when they needed to; we offered the gift of no comfort when there being no comfort was where they had landed. Then we shopped for groceries.

My espionage travels took me once around the world, to all of the continents except Australia, over most of the great mountain ranges and across most of the great rivers. At various times I followed the routes of Captain Cook, Sinbad the Sailor, T.E. Lawrence, Magellan, Vasco da Gama, Marshal Lyautey, and Admiral Livy. In telling some of the stories of those years, I plead the precedent of the Author of the Old Testament in being security minded, and I hope to be excused for leaving a number of things untold and a number unexplained. Rome, March 1953.

The Y Not had a waitress named Shirley who was the most disagreeable person I have ever met. Whatever you ordered, she would look at you as if you had asked to borrow her car to take her daughter to Tijuana for a filthy weekend. ‘You want what?’ she would say. ‘A pork tenderloin and onion rings,’ you would repeat apologetically. ‘Please, Shirley. If it’s not too much trouble. When you get a minute.’ Shirley would stare at you for up to five minutes, as if memorizing your features for the police report, then scrawl your order on a pad and shout out to the cook in that curious dopey lingo they always used in diners, ‘Two loose stools and a dead dog’s schlong,’ or whatever. In a Hollywood movie Shirley would have been played by Marjorie Main. She would have been gruff and bossy, but you would have seen in an instant that inside her ample bosom there beat a heart of pure gold. If you unexpectedly gave her a birthday present she would blush and say, ‘Aw, ya shouldana oughtana done it, ya big palooka.’ If you gave Shirley a birthday present she would just say, ‘What the fuck's this?' Shirley, alas, didn’t have a heart of gold.

His ragù begins the same way all ragù begin: with finely diced onion, carrot, and celery sautéed in olive oil, the sacred soffritto. "It's important to really caramelize the vegetables. That's where the flavor comes from." Later come two pounds of coarsely ground beef ("from the neck or shoulder- something with fat and flavor") and a pound of ground pork butt, browned separately from the vegetables and deglazed with a cup of white wine (pignoletto, of course). Peeled tomatoes, tomato paste, bay leaves, and three hours of simmering over a low flame. Seasoning? "Salt. Never pepper.

I wanted to write an adventure story, not, it's true, I really did. I shall have failed, that's all. Adventures bore me. I have no idea how to talk about countries, how to make people wish they had been there. I am not a good travelling salesman. Countries? Where are they , whatever became of them. When I was twelve I dreamed of Hongkong. That tedious, commonplace little provincial town! Shops sprouting from every nook and cranny! The Chinese junks pictured on the lids of chocolate boxes used to fascinate me. Junks: sort of chopped-off barges, where the housewives do all their cooking and washing on deck. They even have television. As for the Niagara Falls: water, nothing but water! A dam is more interesting; at least one can occasionally see a big crack at its base, and hope for some excitement. When one travels, one sees nothing but hotels. Squalid rooms, with iron bedsteads, and a picture of some kind hanging on the wall from a rusty nail, a coloured print of London Bridge or the Eiffel Tower. One also sees trains, lots of trains, and airports that look like restaurants, and restaurants that look like morgues. All the ports in the world are hemmed in by oil slicks and shabby customs buildings. In the streets of the towns, people keep to the sidewalks, cars stop at red lights. If only one occasionally arrived in a country where women are the colour of steel and men wear owls on their heads. But no, they are sensible, they all have black ties, partings to one side, brassières and stiletto heels. In all the restaurants, when one has finished eating one calls over the individual who has been prowling among the tables, and pays him with a promissory note. There are cigarettes everywhere! There are airplanes and automobiles everywhere.

Trying to get to 124 for the second time now, he regretted that conversation: the high tone he took; his refusal to see the effect of marrow weariness in a woman he believed was a mountain. Now, too late, he understood her. The heart that pumped out love, the mouth that spoke the Word, didn't count. They came in her yard anyway and she could not approve or condemn Sethe's rough choice. One or the other might have saved her, but beaten up by the claims of both, she went to bed. The whitefolks had tired her out at last. And him. Eighteen seventy-four and whitefolks were still on the loose. Whole towns wiped clean of Negroes; eighty-seven lynchings in one year alone in Kentucky; four colored schools burned to the ground; grown men whipped like children; children whipped like adults; black women raped by the crew; property taken, necks broken. He smelled skin, skin and hot blood. The skin was one thing, but human blood cooked in a lynch fire was a whole other thing. The stench stank. Stank up off the pages of the North Star, out of the mouths of witnesses, etched in crooked handwriting in letters delivered by hand. Detailed in documents and petitions full of whereas and presented to any legal body who'd read it, it stank. But none of that had worn out his marrow. None of that. It was the ribbon. Tying his flatbed up on the bank of the Licking River, securing it the best he could, he caught sight of something red on its bottom. Reaching for it, he thought it was a cardinal feather stuck to his boat. He tugged and what came loose in his hand was a red ribbon knotted around a curl of wet woolly hair, clinging still to its bit of scalp. He untied the ribbon and put it in his pocket, dropped the curl in the weeds. On the way home, he stopped, short of breath and dizzy. He waited until the spell passed before continuing on his way. A moment later, his breath left him again. This time he sat down by a fence. Rested, he got to his feet, but before he took a step he turned to look back down the road he was traveling and said, to its frozen mud and the river beyond, "What are these people? You tell me, Jesus. What are they?" When he got to his house he was too tired to eat the food his sister and nephews had prepared. He sat on the porch in the cold till way past dark and went to his bed only because his sister's voice calling him was getting nervous. He kept the ribbon; the skin smell nagged him, and his weakened marrow made him dwell on Baby Suggs' wish to consider what in the world was harmless. He hoped she stuck to blue, yellow, maybe green, and never fixed on red. Mistaking her, upbraiding her, owing her, now he needed to let her know he knew, and to get right with her and her kin. So, in spite of his exhausted marrow, he kept on through the voices and tried once more to knock at the door of 124. This time, although he couldn't cipher but one word, he believed he knew who spoke them. The people of the broken necks, of fire-cooked blood and black girls who had lost their ribbons. What a roaring.

None of them saw much of the folstza and yerig that day, but at evening, when they camped, Aerin’s four-legged army re-formed around them. “You know, my friends,” she said to the rows of gleaming eyes, “I’m going south—far farther south than your homes and territories. You might want to think about that before you travel many more days with me.” The one-eyed queen’s tail stirred by a quarter-inch; the black king ignored her entirely. “It never hurts to have a few more friends at your back,” said Luthe, tending the pot over the fire. “They’re staying only for your cooking,” said Aerin, who had gotten very tired of the usual Damarian trail fare on her way north. Luthe looked at her from half-shut eyes. “I will take advantage wherever I can,” he said mildly. Aerin put her arms around him, and the arm that was not holding the spoon crept around her waist. “You may give up cooking at once, and paint your bald head silver,” she said. “Mm,” he replied. “My love, I feel it only fair to warn you that I am feeling quite alert and strong tonight, and if you choose to sleep with me again, it is not sleep you will be getting.” “Then I look forward to no sleep whatsoever,” Aerin said contentedly, and Luthe laughed and dropped his spoon.

Jeff Cook writes, “The more I make my life, my well-being, my enlightenment, and my success primary, the farther I step from reality. Thus the hell-bound do not travel downward; they travel inward, cocooning themselves behind a mass of vanity, personal rights, religiosity, and defensiveness. Obsession with self is the defining mark of a disintegrating soul.”10 That’s why people so often change when they become successful. They leave behind friends, spouses, and families that remind them of their past. They distance themselves from people who know what they are really like and who have seen them in moments of weakness and vulnerability.

After all, a kiss between real lovers is not some type of contract, a neatly defined moment of pleasure, something obtained by greedy conquest, or any kind of clear saying of how it is. It is a grief-drenched hatching of two hearts into some ecstatic never-before-seen bird whose new uncategorizable form, unrecognized by the status quo, gives the slip to Death's sure rational deal. For love is a delicious and always messy extension of life that unfrantically outgrows mortality's rigid insistence on precise and efficient definition. Having all the answers means you haven't really ecstatically kissed or lived, thereby declaring the world defined and already finished. Loving all the questions on the other hand is a vitality that makes any length of life worth living. Loving doesn't mean you know all the notes and that you have to play all the notes, it just means you have to play the few notes you have long and beautifully. Like the sight of a truly beautiful young woman, smooth and gliding, melting hearts at even a distant glimpse, that no words, no matter how capable, can truly describe; a woman whose beauty is only really known by those who take a perch on the vista of time to watch the years of life speak out their long ornate sentences of grooves as they slowly stretch into her smoothness, wrinkling her as she glides struggling, decade by decade, her gait mitigated by a long trail of heavy loads, joys, losses, and suffering whose joint-aching years of traveling into a mastery of her own artistry of living, becomes even more than beauty something about which though we are even now no more capable of addressing than before, our admiration as original Earth-loving human beings should nonetheless never remain silent. And for that beauty we should never sing about, but only sing directly to it. Straightforward, cold, and inornate description in the presence of such living evidence of the flowering speech of the Holy in the Seed would be death of both the beauty and the speaker. Even if we always fail when we speak, we must be willing to fail magnificently, for even an eloquent failure, if in the service of life, feeds the Divine. Is it not a magical thing, this life, when just a little ash, cinder, and unclear water can arrange themselves into a beautiful old woman who sways, lifts, kisses, loves, sickens, argues, loses, bears up under it all, and, wrinkling, still lives under all that and yet feeds the Holy in Nature by just the way she moves barefoot down a path? If we can find the hearts, tongues, and brightness of our original souls, broken or not, then no matter from what mess we might have sprung today, we would be like those old-time speakers of life; every one of us would have it in our nature to feel obligated by such true living beauty as to know we have to say something in its presence if only for our utter feeling of awe. For, finally learning to approach something respectfully with love, slowly with the courtesy of an ornate indirectness, not describing what we see but praising the magnificence of her half-smiles of grief and persistent radiance rolling up from the weight-bearing thumping of her fine, well-oiled dusty old feet shuffling toward the dawn reeds at the edge of her part of the lake to fetch a head-balanced little clay jar of water to cook the family breakfast, we would know why the powerful Father Sun himself hurries to get his daily glimpse of her, only rising early because she does.

We sat around for hours, turning over the mysteries of the universe, giggling like a dorm room full of stoners, all of us seemingly intoxicated by the truffle's powerful pheromones. A new ritual was born, an annual Truffle Fest that stretched on for the better part of a decade across state lines and continental divides. In that time, I've cooked dozens of truffle-larded dishes. Soft scrambled eggs. Scallops and salsify in parchment. Wild mushroom pizza. Butter-bombed risotto. Whole roasted chicken with truffle slices slipped like splinters under the skin. Above all, handmade pasta tossed with melted butter and anointed tableside with truffle- the finest vessel for the tuber's dreamy fragrance.

This kitchen had been the home to my beloved kitchen utensils too. There was the hundred-year-old pestle and mortar that belonged to my late grandmother, a container made of Japanese cypress that I'd used for keeping rice, a Le Creuset enamel pot I'd bought with my first pay cheque, a set of long-serving chopsticks with extra fine tips I'd found in a specialty shop in Kyoto, an Italian paring knife given to me on my twentieth birthday by the owner of an organic-vegetables shop, a comfortable cotton apron, jade gravel I used for making pickled aubergine, and the traditional cast-iron nambu frying pan I'd travelled as far north as Morioka to buy. It was a collection of quality items built to last a lifetime.

Not every change is so subtle. There are chefs in Rome taking the same types of risks other young cooks around the world are using to bend the boundaries of the dining world. At Metamorfosi, among the gilded streets of Parioli, the Columbian-born chef Roy Caceres and his crew turn ink-stained bodies into ravioli skins and sous-vide egg and cheese foam into new-age carbonara and apply the tools of the modernist kitchen to create a broad and abstract interpretation of Italian cuisine. Alba Esteve Ruiz trained at El Celler de Can Roca in Spain, one of the world's most inventive restaurants, before, in 2013, opening Marzapane Roma, where frisky diners line up for a taste of prawn tartare with smoked eggplant cream and linguine cooked in chamomile tea spotted with microdrops of lemon gelée.

There are a dozen factors that make Japanese food so special- ingredient obsession, technical precision, thousands of years of meticulous refinement- but chief among them is one simple concept: specialization. In the Western world, where miso-braised short ribs share menu space with white truffle ceviche, restaurants cast massive nets to try to catch as many fish as possible, but in Japan, the secret to success is choosing one thing and doing it fucking well. Forever. There are people who dedicate their entire lives to grilling beef intestines, slicing blowfish, kneading buckwheat into tangles of chewy noodles- microdisciplines with infinite room for improvement. The concept of shokunin, an artisan deeply and singularly dedicated to his or her craft, is at the core of Japanese culture.

I heard a choking sound behind me. When I looked back, Cannoli was hanging from the backpack harness with her hind legs circling frantically in the air. She looked like she was riding a bike just above ground level. "Cannoli," I yelled. I unhooked her and made sure she was breathing on her own. When I tried to get her back in the backpack, she whimpered. I talked to her soothingly yet firmly, then tried again. This time she started howling like I was hurting her. People turned and stared as they walked by. "What are you looking at?" I said to one couple. I suddenly felt true remorse for every time I'd stared at a parent with a toddler throwing a tantrum. I made a vow to be a better aunt to Tulia's kids if I ever made it out of this parking garage. I pleaded with Cannoli one more time.

And at this very moment, like a miracle, the rail-bus appeared. We waved our arms frantically, hardly daring to hope that it would stop. It did stop. We scrambled thankfully on board. That is the irony of travel. You spend your boyhood dreaming of a magic, impossibly distant day when you will cross the Equator, when your eyes will behold Quito. And then, in the slow prosaic process of life, that day undramatically dawns—and finds you sleepy, hungry and dull. The Equator is just another valley; you aren’t sure which and you don’t much care. Quito is just another railroad station, with fuss about baggage and taxis and tips. And the only comforting reality, amidst all this picturesque noisy strangeness, is to find a clean pension run by Czech refugees and sit down in a cozy Central European parlor to a lunch of well-cooked Wiener Schnitzel.

The travels to discovery my heritage revealed to me that the South might not be a place so much as it is a series of moments, which in proper composition communicate an indelible history that people cling to as horseshoes do to old barns. In cooking, the style of Southern food is more verb that adjective; it is the exercise of specific histories, not just the result. In food it becomes less a matter of location than of process, and it becomes difficult to separate the nature of the process from the heritage by which one acquired it. Southern cuisine is a series of geographic and gastronomic mutations made long ago by people whose fade into the earth provides half of the justification for why their descendants keep the process going at all. Our ancestry is not an afterthought; it is both raison d'etre and our mise en place, it is action and reaction.

The dogs scratched at our feet, hoping for a scrap of candy. “Think about it,” Roger went on. “Those blokes on the Dolphin? They were scurvy-racked, sex-mad, fed on biscuits full of weevils. Anyplace off that ship would have looked like paradise.” He tossed a dog half his chocolate bar. “Then came Bougainville and his ship full of Frogs. They’re sex-mad, too, only they write better than the Brits. So the myth takes off. Noble savages, New Cythera, the whole romantic rot. No mention of human sacrifice.” He fed the dog the rest of his chocolate. “Cook, he’s clear-eyed, but no one listens to a lowly Yorkshireman. So we get Gauguin, another French wanker, painting his fourteen-year-old crumpet. Fifty years later, Michener and the Yanks show up. Then come the travel hacks, who have to justify their fancy rooms and plane fare by telling us this shithole is paradise.

How, then, can Apple claim to be 100 percent renewable? It purchases a fraudulent “100 percent renewable” status from electricity producers. The basic way this works is that Apple pays utilities to give it credit for the solar and wind that others use—and to give others the blame for the coal, gas, and nuclear that Apple uses. It’s as if Apple CEO Tim Cook were traveling with nine other people on a yacht powered 90 percent by diesel and 10 percent by a sail—and Cook claimed that he traveled just using the sail, while the others traveled using the diesel. This energy accounting fraud is shameful and destructive, because it leads us to think that we can have innovators like Apple without the uniquely cost-effective energy we get from fossil fuels. Even worse, leading company after leading company, including Facebook, Google, Bank of America, and Anheuser-Busch, is claiming to be 100 percent renewable.[18]

In fact, it seems unlikely that any vessel had approached the North Island from open sea for six centuries or more. Most scholars believe that sailing canoes set off from the Society Isles, or the nearby Cook Islands, between A.D 800 and 1200, carrying pioneers as well as plants and animals. They landed on the unpopulated North Island and gradually spread out, making New Zealand the last major landmass on earth to be settled. Then, nothing—until Cook arrived, the first intruder on the North Island since roughly the time of the Crusades. To me, this was the most extraordinary and enviable facet of Cook’s travels: the moment of first contact between the “discoverer” and the “discovered.” No matter how far a man traveled today, he couldn’t hope to reach a land and society as untouched by the West as the North Island was in 1769. Cook, at least, anticipated first contact; finding new lands and peoples was part of his job description.

As we walk through Savignio, the copper light of dusk settling over the town's narrow streets, we stop anyone we can find to ask for his or her ragù recipe. A retired policeman says he likes an all-pork sauce with a heavy hit of pancetta, the better for coating the pasta. A gelato maker explains that a touch of milk defuses the acidity of the tomato and ties the whole sauce together. Overhearing our kitchen talk below, an old woman in a navy cardigan pokes her head out of a second-story window to offer her take on the matter: "I only use tomatoes from my garden- fresh when they're in season, preserved when it gets cold." Inspired by the Savignio citizenry, we buy meat from the butcher, vegetables and wine from a small stand in the town's piazza, and head to Alessandro's house to simmer up his version of ragù: two parts chopped skirt steak, one part ground pancetta, the sautéed vegetable trio, a splash of dry white wine, and a few canned San Marzano tomatoes.

Few people put more thought into the tiny details than the team behind the ever-expanding Roscioli empire, one of the nerve centers of the cucina romana moderna, found just a few steps from the Campo de' Fiori. Sitting at a small table inside the Ristorante Salumeria Roscioli, a hybrid space that functions as a deli counter in the front and a full-service restaurant in the back, general manager Valerio Capriotti tells me with conviction that Italian food is flourishing- advancing in ways it hasn't in years, if ever, thanks in large part to the efforts of small producers who put their lives into raising rare breeds of pig, growing heirloom varietals of wheat, and milking pampered dairy cows and sheep to create the types of ingredients that drive restaurants like Roscioli forward. "Modern Italian cuisine isn't about technique," he tells me, "it's about ingredients. We know more now than we ever did about how things are made and what they do when we cook and eat them.

Why would anyone write anything after Hemingway, or compose a symphony after Beethoven, or paint a landscape after Turner? It isn't necessarily about doing it better. It's about doing it." "Michael, that isn't what I meant. It's just, why should I slave away in the kitchen when I can just come here and pay for someone really talented to do all the work while I enjoy the results?" "Tell her, Mira," Michael says, reaching back into Renata's dish for another taste. I know what Michael means. If someone told me that I could travel anywhere and eat anything I wanted, choosing, if I so desired, to eat only in Michelin-rated restaurants for the rest of my life, but the price for such a gourmand's dream would be that I could never cook again, I'd turn it down without a moment's hesitation. It's about doing your best by a pile of mussels sweet from the sea, or holding a perfect tomato, warm, rosy, and smelling like summer, and knowing that there are a dozen ways that you can prepare it, each one a delicious homage.

Even while I protest the assembly-line production of our food, our songs, our language, and eventually our souls, I know that it was a rare home that baked good bread in the old days. Mother's cooking was with rare exceptions poor, that good unpasteurized milk touched only by flies and bits of manure crawled with bacteria, the healthy old-time life was riddled with aches, sudden death from unknown causes, and that sweet local speech I mourn was the child of illiteracy and ignorance. It is the nature of a man as he grows older, a small bridge in time, to protest against change, particularly change for the better. But it is true that we have exchanged corpulence for starvation, and either one will kill us. The lines of change are down. We, or at least I, can have no conception of human life and human thought in a hundred years or fifty years. Perhaps my greatest wisdom is the knowledge that I do not know. The sad ones are those who waste their energy in trying to hold it back, for they can only feel bitterness in loss and no joy in gain.

Jack Holby’s parents both worked in Cageley House, his father as an under-butler, his mother as a cook. They were pleasant enough people but I did not see them often. Jack, on the other hand, fascinated me. Although he was only about a year or eighteen months older than I was, and although he had in fact led a much more sheltered existence than my own, he seemed a lot more mature and far more aware of where he saw his life going than I was. The difference between us, I think, was that Jack had ambitions while I had none, ambitions which his unchanging existence throughout his youth had forced him to create. He had spent enough years at Cageley House to know that he did not want to be a stable boy for ever; I had spent enough time travelling around to appreciate a little stability for once. Our differences helped us to become friends quickly and I looked up to him with something approaching hero worship for he was the first male peer I had known whose life did not revolve around stealing from other people’s pockets. Where we had greed and idleness, he had dreams.

To understand how seriously the people of Noto take the concept of waste, consider the fugu dilemma. Japanese blowfish, best known for its high toxicity, has been a staple of Noto cuisine for hundreds of years. During the late Meiji and early Edo periods, local cooks in Noto began to address a growing concern with fugu fabrication; namely, how to make use of the fish's deadly ovaries. Pregnant with enough poison to kill up to twenty people, the ovaries- like the toxic liver- had always been disposed of, but the cooks of Noto finally had enough of the waste and set out to crack the code of the toxic reproductive organs. Thus ensued a long, perilous period of experimentation. Locals rubbed ovaries in salt, then in nukamiso, a paste made from rice bran, and left them to ferment. Taste-testing the not-quite-detoxified fugu ovary was a lethal but necessary part of the process, and many years and many lives later, they arrived at a recipe that transformed the ovaries from a deadly disposable into an intensely flavored staple. Today pickled fugu ovaries remain one of Noto's most treasured delicacies.

Rice is sacred to the Japanese people," he says. "We eat it at every meal, yet we never get tired of it." He points out that the word for rice in Japanese, gohan, is the same as the word for meal. When he finally lifts the lid of the first rice cooker, releasing a dramatic gasp of starchy steam, the entire restaurant looks ready to wave their white napkins in exuberant applause. The rice is served with a single anchovy painstakingly smoked over a charcoal fire. Below the rice, a nest of lightly grilled matsutake mushrooms; on top, an orange slice of compressed fish roe. Together, an intense wave of umami to fortify the tender grains of rice. Next comes okoge, the crispy rice from the bottom of the pan, served with crunchy flakes of sea salt and oil made from the outside kernel of the rice, spiked with spicy sansho pepper. For the finale, an island of crisp rice with wild herbs and broth from the cooked rice, a moving rendition of chazuke, Japanese rice-and-tea soup. It's a husk-to-heart exposé on rice, striking in both its simplicity and its soul-warming deliciousness- the standard by which all rice I ever eat will be judged.

All of this could fall flat, feel too much like a caricature of a Sicilian trattoria, if the food itself weren't so damn good: arancini, saffron-scented rice fried into crunchy, greaseless golf balls; polpette di pesce spada, swordfish meatballs with a taste so deep and savory they might as well be made of dry-aged beef; and a superlative version of caponata di melanzane, that ubiquitous Sicilian starter of eggplant, capers, and various other vegetation, stewed into a sweet and savory jam that you will want to smear on everything. Everything around you screams Italy, but those flavors on the end of the fork? The sweet-and-sour tandem, the stain of saffron, the grains of rice: pure Africa. The pasta: even better. Chewy noodles tinted jet black with squid ink and tossed with sautéed rings and crispy legs of calamari- a sort of nose-to-tail homage to the island's cherished cephalopod. And Palermo's most famous dish, pasta con le sarde, a bulge of thick spaghetti strewn with wild fennel, capers, raisins, and, most critically, a half dozen plump sardines slow cooked until they melt into a briny ocean ragù. Sweet, salty, fatty, funky- Palermo in a single bite.

This might baffle you, but despite not being a physician, I do have some pride. Although most certainly not enough to withstand the kind of beating you're capable of dealing it. The kind of beating you've repeatedly dealt it from the first time we've met. You're right, I value honesty, so I'll tell you that I make it a practice not to find women who insult me at every opportunity attractive." Color flooded her cheeks and traveled down her neck. Finally, she stepped away from him, too, and found the back of a chair to clutch. She looked entirely devastated. Had no one ever denied her anything? He hated the hurt in her eyes. But it was done now. "How is telling you I'm attracted to you an insult?" He pressed the back of his hand into his forehead. It made him feel like a drama queen in some sort of musical farce. Which this had to be. "Telling me how unworthy I am of your attraction, that's the insulting part. And, no, that's not all it is. Even if you hadn't told me at every opportunity how inferior to you I am... all I do is cook... every assumption you've made about me is insulting. Culinary school is definitely college. And Le Cordon Bleu is one of the most competitive institutions in the world. The fact that that's so wholly incomprehensible to you... that's the insulting part. And it wasn't thrown in my overly privileged lap either. I had to work my bottom off to make it in." Ammaji had sold her dowry jewels to pay for his application, something her family would have thrown her out on the street for had they found out. Trisha squared her shoulders, the devastation draining fast from her face, leaving behind the self-possession he was so much more used to. And the speed with which she gathered herself shook something inside him. "I might not do what you see as important work, but I work hard at being a decent human being, and I would need anyone I'm with to be that first and foremost. Even if I didn't find snobbery in general incredibly unattractive, I would never go anywhere near a person as self-absorbed and arrogant as you, Dr. Raje. I would have to be insane to subject myself to your view of me and the world." "Wow." She was panting, or maybe it was him. He couldn't be sure. "You wanted honesty. I'm sorry if I hurt you." She cleared her throat. "I'm surprised you think someone as... as... self-absorbed and arrogant as me is even capable of being hurt.

TURN ON THE HEADLIGHTS   A woman confessed to a friend her confusion and hesitancy about an important life decision she faced. She professed to believe in God, but could not bring herself to rely on her faith to make that decision that weighed heavily on her. “How can I know I’m doing the right thing?” she asked. “How can I possibly believe my decision will be right when I can’t even see tomorrow?” Her friend thought and then replied, “Here’s how I look at it. When you drive down a dark country road without streetlights to offer you any notion of where you are, it’s a little scary. You must rely on your headlights. They may only show you ten yards of the road in front of you, but you can see where to go for that little stretch of the road. As you travel the distance, the headlights show you ten more yards, and then ten more, until eventually you reach your destination safely.” When you come to the edge of all the light you know and are about to step off into the darkness of the unknown, faith is knowing one of two things will happen: There will be something solid to stand on, or you will be taught how to fly.2   THY WORD IS A LAMP UNTO MY FEET, AND A LIGHT UNTO MY PATH. PSALM 119:105 KJV

I have never lost the thrill of travel. I still crave the mental and physical jolt of being somewhere new, of descending aeroplane steps into a different climate, different faces, different languages. It’s the only thing, besides writing, that can meet and relieve my ever-simmering, ever-present restlessness. If I have been too long at home, stuck in the routine of school-runs, packed lunches, swimming lessons, laundry, tidying, I begin to pace the house in the evenings. I might start to cook something complicated very late at night. I might rearrange my collections of Scandinavian glass. I will scan the bookshelves, sighing, searching for something I haven’t yet read. I will start sorting through my clothes, deciding on impulse to take armfuls to the charity shop. I am desperate for change, endlessly seeking novelty, wherever I can find it. My husband might return from an evening out to discover that I have moved all the furniture in the living room. I am not, at times like this, easy to live with. He will raise his eyebrows as I single-handedly shove the sofa towards the opposite wall, just to see how it might look. “Maybe,” he will say, as he unlaces his shoes, “we should book a holiday.

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

He was fiddling with the harness on the lead horse when she approached him, and asked, "Do you have proof that our aunt sent you to escort us?" He glanced sideways at her,but then put his attention back on the horse. "I mentioned your aunt,you didn't," he pointed out,his tone indifferent. "Well,yes,you did,but everyone in this town knows that we recently lost our father and are traveling to live with our aunt." That got his eyes on her again with a narrowed frown. "I've never set foot in this town before." "So you say,but-" "Are you accusing me of sneaking into town in the last day or so,hearing your tale that 'everyone' knows about, and cooking up a plan to abscond with you and your sister?" Put that way,it sounded really horrible. He'd have to be the worst sort of person to cook up such a plan. She winced mentally. She should nod in agreement. She couldn't bring herself to do it.She didn't need to.He was already furious with her. He reached inside his vest to pull out a letter he had stuffed in a pocket there. He literally shoved the letter in Marian's face. "This is how I knew where to find you, Miss Laton,and having not found you where you were supposed to be,I've spent every day since tracking you down.

Load the sailboat with bottles of white wine, olive oil, fishing rods, and yeasty, dark-crusted bread. Work your way carefully out of the narrow channels of the Cabras port on the western shore of Sardinia. Set sail for the open seas. Navigate carefully around the archipelago of small boats fishing for sea bass, bream, squid. Steer clear of the lines of mussel nets swooping in long black arcs off the coastline. When you spot the crumbling stone tower, turn the boat north and nuzzle it gently into the electric blue-green waters along ancient Tharros. Drop anchor. Strip down to your bathing suit. Load into the transport boat and head for shore. After a swim, make for the highest point on the peninsula, the one with the view of land and sea and history that will make your knees buckle. Stay focused. You're not here to admire the sun-baked ruins of one of Sardinia's oldest civilizations, a five-thousand-year-old settlement that wears the footprints of its inhabitants- Phoenicians, Greeks, Romans- like the layers of a cake. You're here to pick herbs growing wildly among the ancient tombs and temples, under shards of broken vases once holding humans' earliest attempts at inebriation. Taste this! Like peppermint, but spicy. And this! A version of wild lemon thyme, perfect with seafood. Pluck a handful of finocchio marino,sea fennel, a bright burst of anise with an undertow of salt. Withfinocchioin fist, reboard the transport vessel and navigate toward the closest buoy. Grab the bright orange plastic, roll it over, and scrape off the thicket of mussels growing beneath. Repeat with the other buoys until you have enough mussels to fill a pot. In the belly of the boat, bring the dish together: Scrub the mussels. Bring a pot of seawater to a raucous boil and drop in the spaghetti- cento grammi a testa. While the pasta cooks, blanch a few handfuls of the wild fennel to take away some of the sting. Remove the mussels from their shells and combine with sliced garlic, a glass of seawater, and a deluge of peppery local olive oil in a pan. Take the pasta constantly, checking for doneness. (Don't you dare overcook it!) When only the faintest resistance remains in the middle, drain and add to the pan of mussels. Move the pasta fast and frequently with a pair of tongs, emulsifying the water and mussel juice with the oil. Keep stirring and drizzling in oil until a glistening sheen forms on the surface of the pasta. This is called la mantecatura, the key to all great seafood pastas, so take the time to do it right.

My dwelling was small, and I could hardly entertain an echo in it; but it seemed larger for being a single apartment and remote from neighbors. All the attractions of a house were concentrated in one room; it was kitchen, chamber, parlor, and keeping-room; and whatever satisfaction parent or child, master or servant, derive from living in a house, I enjoyed it all. Cato says, the master of a family (patremfamilias) must have in his rustic villa "cellam oleariam, vinariam, dolia multa, uti lubeat caritatem expectare, et rei, et virtuti, et gloriae erit," that is, "an oil and wine cellar, many casks, so that it may be pleasant to expect hard times; it will be for his advantage, and virtue, and glory." I had in my cellar a firkin of potatoes, about two quarts of peas with the weevil in them, and on my shelf a little rice, a jug of molasses, and of rye and Indian meal a peck each. I sometimes dream of a larger and more populous house, standing in a golden age, of enduring materials, and without gingerbread work, which shall still consist of only one room, a vast, rude, substantial, primitive hall, without ceiling or plastering, with bare rafters and purlins supporting a sort of lower heaven over one's head—useful to keep off rain and snow, where the king and queen posts stand out to receive your homage, when you have done reverence to the prostrate Saturn of an older dynasty on stepping over the sill; a cavernous house, wherein you must reach up a torch upon a pole to see the roof; where some may live in the fireplace, some in the recess of a window, and some on settles, some at one end of the hall, some at another, and some aloft on rafters with the spiders, if they choose; a house which you have got into when you have opened the outside door, and the ceremony is over; where the weary traveller may wash, and eat, and converse, and sleep, without further journey; such a shelter as you would be glad to reach in a tempestuous night, containing all the essentials of a house, and nothing for house-keeping; where you can see all the treasures of the house at one view, and everything hangs upon its peg, that a man should use; at once kitchen, pantry, parlor, chamber, storehouse, and garret; where you can see so necessary a thing, as a barrel or a ladder, so convenient a thing as a cupboard, and hear the pot boil, and pay your respects to the fire that cooks your dinner, and the oven that bakes your bread, and the necessary furniture and utensils are the chief ornaments; where the washing is not put out, nor the fire, nor the mistress, and perhaps you are sometimes requested to move from off the trap-door, when the cook would descend into the cellar, and so learn whether the ground is solid or hollow beneath you without stamping. A house whose inside is as open and manifest as a bird's nest, and you cannot go in at the front door and out at the back without seeing some of its inhabitants; where to be a guest is to be presented with the freedom of the house, and not to be carefully excluded from seven eighths of it, shut up in a particular cell, and told to make yourself at home there—in solitary confinement. Nowadays the host does not admit you to his hearth, but has got the mason to build one for yourself somewhere in his alley, and hospitality is the art of keeping you at the greatest distance. There is as much secrecy about the cooking as if he had a design to poison you. I am aware that I have been on many a man's premises, and might have been legally ordered off, but I am not aware that I have been in many men's houses. I might visit in my old clothes a king and queen who lived simply in such a house as I have described, if I were going their way; but backing out of a modern palace will be all that I shall desire to learn, if ever I am caught in one.

I make the very best halwa chebakia. With mint tea, or qamar-el-deen- you can take some home to your family." Such an offer cannot be refused. I know this from experience. Years of traveling with my mother have taught me that food is a universal passport. Whatever the constraints of language, culture or geography, food crosses over all boundaries. To offer food is to extend the hand of friendship; to accept is to be accepted into the most closed of communities. I wondered if Francis Reynaud had ever thought of this approach. Knowing him, he hasn't. Reynaud means well, but he isn't the type to buy halwa chebakia or to drink a glass of mint tea in the little café on the corner of the Boulevard P'tit Baghdad. I followed Fatima into the house, making sure to leave my shoes at the door. It was pleasantly cool inside and smelt of frangipani; the shutters closed since midday to guard against the heat of the sun. A door led into the kitchen, from which I caught the mingled scents of anise and almond and rosewater and chickpeas cooked in turmeric, and chopped mint, and toasted cardamom, and those wonderful halwa chebakia, sweet little sesame pastries deep-fried in oil, just small enough to pop into the mouth, flower-shaped and brittle and perfect with a glass of mint tea...

Then old Mrs. Gadshill rang, and when she wished him a merry Christmas, he hung his head. “It isn’t much of a holiday for me, Mrs. Gadshill,” he said. “Christmas is a sad season if you’re poor. You see, I don’t have any family. I live alone in a furnished room.” “I don’t have any family either, Charlie,” Mrs. Gadshill said. She spoke with a pointed lack of petulance, but her grace was forced. “That is, I don’t have any children with me today. I have three children and seven grandchildren, but none of them can see their way to coming East for Christmas with me. Of course, I understand their problems. I know that it’s difficult to travel with children during the holidays, although I always seemed to manage it when I was their age, but people feel differently, and we mustn’t condemn them for the things we can’t understand. But I know how you feel, Charlie. I haven’t any family either. I’m just as lonely as you.” Mrs. Gadshill’s speech didn’t move him. Maybe she was lonely, but she had a ten-room apartment and three servants and bucks and bucks and diamonds and diamonds, and there were plenty of poor kids in the slums who would be happy at a chance at the food her cook threw away. Then he thought about poor kids. He sat down on a chair in the lobby and thought about them.

Soon enough, their expanding empire brought them into contact with another “technology” they’d never experienced before: walled cities. In the Tangut raids, Khan first learned the ins and outs of war against fortified cities and the strategies critical to laying siege, and quickly became an expert. Later, with help from Chinese engineers, he taught his soldiers how to build siege machines that could knock down city walls. In his campaigns against the Jurched, Khan learned the importance of winning hearts and minds. By working with the scholars and royal family of the lands he conquered, Khan was able to hold on to and manage these territories in ways that most empires could not. Afterward, in every country or city he held, Khan would call for the smartest astrologers, scribes, doctors, thinkers, and advisers—anyone who could aid his troops and their efforts. His troops traveled with interrogators and translators for precisely this purpose. It was a habit that would survive his death. While the Mongols themselves seemed dedicated almost solely to the art of war, they put to good use every craftsman, merchant, scholar, entertainer, cook, and skilled worker they came in contact with. The Mongol Empire was remarkable for its religious freedoms, and most of all, for its love of ideas and convergence of cultures.

them—or something like it. They even got the Doctor some tobacco one day, when he had finished what he had brought with him and wanted to smoke. At night they slept in tents made of palm leaves, on thick, soft beds of dried grass. And after a while they got used to walking such a lot and did not get so tired and enjoyed the life of travel very much. But they were always glad when the night came and they stopped for their resting time. Then the Doctor used to make a little fire of sticks; and after they had had their supper, they would sit round it in a ring, listening to Polynesia singing songs about the sea, or to Chee-Chee telling stories of the jungle. And many of the tales that Chee-Chee told were very interesting. Because although the monkeys had no history books of their own before Doctor Dolittle came to write them for them, they remember everything that happens by telling stories to their children. And Chee-Chee spoke of many things his grandmother had told him—tales of long, long, long ago, before Noah and the Flood—of the days when men dressed in bearskins and lived in holes in the rock and ate their mutton raw because they did not know what cooking was, never having seen a fire. And he told them of the great mammoths, and lizards as long as a train, that wandered over the mountains in those times, nibbling from the treetops. And often they got so interested listening that when he had finished they found their fire had gone right out, and they had to scurry around to get more sticks and build a new one. Now, when the King’s army had gone back and told the King that they couldn’t find the Doctor, the King sent them out again and told them they must stay in the jungle till they caught him. So all this time, while the Doctor and his animals were going along toward the Land of the Monkeys, thinking themselves quite safe, they were still being followed by the King’s men. If Chee-Chee had known this, he would most likely have hidden them again. But he didn’t know it. One day Chee-Chee climbed up a high rock and looked out over the treetops. And when he came down he said they were now quite close to the Land of the Monkeys and would soon be there. And that same evening, sure enough, they saw Chee-Chee’s cousin and a lot of other monkeys, who had not yet gotten sick, sitting in the trees by the edge of a swamp, looking and waiting for them. And when they saw the famous doctor really come, these monkeys made a tremendous noise, cheering and waving leaves and swinging out of the branches to greet him. They wanted to carry his bag and his trunk and everything he had. And one of the bigger ones even carried Gub-Gub, who had gotten

I was nineteen at the time, and like any other besotted teenage girl, I was desperately eager to please the object of my affections. I didn’t argue the point, but set to work producing the desired loaf. The result was barely chewable when it emerged hot from the oven. By the time it cooled, it seemed significantly more resistant to fire, flood, or earthquakes than my dormitory’s concrete walls. After a brief discussion, Gabriel and I both decided that this rye-brick was more appropriate food for crows than for humans. I carried the slab to the balcony of my eighth-floor dormitory apartment, expecting that a fall from that height would smash it to crumbs. I peered over the edge to make sure no one was below me; I didn’t want to drop the hardened mass onto someone’s head and make a murderess of myself. After verifying that the concrete walkway below was clear, I dropped the rye-brick over the side of the balcony. Down, down, it plummeted—past the seventh floor, the sixth, the fifth … Nearly a hundred feet below, and traveling somewhere around eighty feet per second, the rye-brick finally hit the ground—and didn’t break. Despite an eight-story drop onto concrete, the rye-brick maintained its integrity. One of my roommates inspected the situation and expressed surprise that the stones of the walkway itself remained unscathed. I didn’t try making any wheat-free loaves for a while after that.

The app is designed for reciprocity. You swipe right on the people you’re interested in but if they don’t swipe back, poof, you’ll never get a chance to talk. And apparently, the woman who lunches in Paris and regrets nothing doesn’t want to talk to me. Which is fine. That’s her right. Whatever. I’m fine. (I hope she regrets it.) When you have a match, there’s a ding (such a rush) and the app encourages you to send a message to ‘your future BFF’. Crucially, after you’ve matched, you only have twenty four hours to message each other before your potential friendship expires. And if they don’t reply to your message within twenty-four hours, they disappear for ever. There are so many areas for rejection with this app. A woman named Elizabeth appears. Her bio reads: ‘I’m into cooking, trying new restaurants, trash TV, theatre, reading, travelling, and exploring. Love a girls’ night in as much as a night out. Lived in New York for a few years. Looking for friends to explore the city with or maybe start or join a feminist book club.’ Yes! Yes, Elizabeth, yes! I send her a message about how I’d be up for her feminist book club and trying new restaurants. Safe. Solid. Not groundbreaking, but friendly enough. Elizabeth doesn’t reply. ‘Elizabeth, don’t do this to us!’ I yell at her photo. I watch the time dwindle away. And then, before we have even begun, our time is up. Her profile photo fades to grey, like she’s dead. Which she is. To me.

Domenico, my pen pal and the master of ceremonies, emerges from the kitchen in a cobalt suit bearing a plate of bite-sized snacks: ricotta caramel, smoked hake, baby artichoke with shaved bottarga. The first course lands on the table with a wink from Domenico: raw shrimp, raw sheep, and a shower of wild herbs and flowers- an edible landscape of the island. I raise my fork tentatively, expecting the intensity of a mountain flock, but the sheep is amazingly delicate- somehow lighter than the tiny shrimp beside it. The intensity arrives with the next dish, the calf's liver we bought at the market, transformed from a dense purple lobe into an orb of pâté, coated in crushed hazelnuts, surrounded by fruit from the market this morning. The boneless sea anemones come cloaked in crispy semolina and bobbing atop a sticky potato-parsley puree. Bread is fundamental to the island, and S'Apposentu's frequent carb deliveries prove the point: a hulking basket overflowing with half a dozen housemade varieties from thin, crispy breadsticks to a dense sourdough loaf encased in a dark, gently bitter crust. The last savory course, one of Roberto's signature dishes, is the most stunning of all: ravioli stuffed with suckling pig and bathed in a pecorino fondue. This is modernist cooking at its most magnificent: two fundamental flavors of the island (spit-roasted pig and sheep's-milk cheese) cooked down and refined into a few explosive bites. The kind of dish you build a career on.

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

How to Apologize Ellen Bass Cook a large fish—choose one with many bones, a skeleton you will need skill to expose, maybe the flying silver carp that's invaded the Great Lakes, tumbling the others into oblivion. If you don't live near a lake, you'll have to travel. Walking is best and shows you mean it, but you could take a train and let yourself be soothed by the rocking on the rails. It's permitted to receive solace for whatever you did or didn't do, pitiful, beautiful human. When my mother was in the hospital, my daughter and I had to clear out the home she wouldn't return to. Then she recovered and asked, incredulous, How could you have thrown out all my shoes? So you'll need a boat. You could rent or buy, but, for the sake of repairing the world, build your own. Thin strips of Western red cedar are perfect, but don't cut a tree. There'll be a demolished barn or downed trunk if you venture further. And someone will have a mill. And someone will loan you tools. The perfume of sawdust and the curls that fall from your plane will sweeten the hours. Each night we dream thirty-six billion dreams. In one night we could dream back everything lost. So grill the pale flesh. Unharness yourself from your weary stories. Then carry the oily, succulent fish to the one you hurt. There is much to fear as a creature caught in time, but this is safe. You need no defense. This is just another way to know you are alive. “How to Apologize” originally appeared in The New Yorker (March 15, 2021).

The Sailor-boy’s Gossip You say, dear mamma, it is good to be talking With those who will kindly endeavour to teach. And I think I have learnt something while I was walking Along with the sailor-boy down on the beach. He told me of lands where he soon will be going, Where humming-birds scarcely are bigger than bees, Where the mace and the nutmeg together are growing, And cinnamon formeth the bark of some trees. He told me that islands far out in the ocean Are mountains of coral that insects have made, And I freely confess I had hardly a notion That insects could world in the way that he said. He spoke of wide deserts where the sand-clouds are flying. No shade for the brow, and no grass for the feet; Where camels and travelers often lie dying, Gasping for water and scorching with heat. He told me of places away in the East, Where topaz, and ruby, and sapphires are found: Where you never are safe from the snake and the beast, For the serpent and tiger and jackal abound. I thought our own Thames was a very great stream, With its waters so fresh and its currents so strong; But how tiny our largest of rivers must seem To those he had sailed on, three thousand miles long. He speaks, dear mamma, of so many strange places, With people who neither have cities nor kings. Who wear skins on their shoulders, paint on their faces, And live on the spoils which their hunting-field brings. Oh! I long, dear mamma, to learn more of these stories, From books that are written to please and to teach, And I wish I could see half the curious glories The sailor-boy told me of down on the beach. Eliza Cook.

Fukuoka, more than any other city in Japan, is responsible for ramen's rocket-ship trajectory, and the ensuing shift in Japan's cultural identity abroad. Between Hide-Chan, Ichiran, and Ippudo- three of the biggest ramen chains in the world- they've brought the soup to corners of the globe that still thought ramen meant a bag of dried noodles and a dehydrated spice packet. But while Ichiran and Ippudo are purveyors of classic tonkotsu, undoubtedly the defining ramen of the modern era, Hideto has a decidedly different belief about ramen and its mutability. "There are no boundaries for ramen, no rules," he says. "It's all freestyle." As we talk at his original Hide-Chan location in the Kego area of Fukuoka, a new bowl arrives on the table, a prototype for his borderless ramen philosophy. A coffee filter is filled with katsuobushi, smoked skipjack tuna flakes, and balanced over a bowl with a pair of chopsticks. Hideto pours chicken stock through the filter, which soaks up the katsuobushi and emerges into the bowl as clear as a consommé. He adds rice noodles and sawtooth coriander then slides it over to me. Compared with other Hide-Chan creations, though, this one shows remarkable restraint. While I sip the soup, Hideto pulls out his cell phone and plays a video of him layering hot pork cheeks and cold noodles into a hollowed-out porcelain skull, then dumping a cocktail shaker filled with chili oil, shrimp oil, truffle oil, and dashi over the top. Other creations include spicy arrabbiata ramen with pancetta and roasted tomatoes, foie gras ramen with orange jam and blueberry miso, and black ramen made with bamboo ash dipped into a mix of miso and onions caramelized for forty-five days.

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

Discovery first flew in 1984, the third orbiter to join the fleet. It was named for one of the ships commanded by Captain James Cook. Space shuttle Discovery is the most-flown orbiter; today will be its thirty-ninth and final launch. By the end of this mission, it will have flown a total of 365 days in space, making it the most well traveled spacecraft in history. Discovery was the first orbiter to carry a Russian cosmonaut and the first to visit the Russian space station Mir. On that flight, in 1995, Eileen Collins became the first woman to pilot an American spacecraft. Discovery flew twelve of the thirty-eight missions to assemble the International Space Station, and it was responsible for deploying the Hubble Space Telescope in 1990. This was perhaps the most far reaching accomplishment of the shuttle program, as Hubble has been called the most important telescope in history and one of the most significant scientific instruments ever invented. It has allowed astronomers to determine the age of the universe, postulate how galaxies form, and confirm the existence of dark energy, among many other discoveries. Astronomers and astrophysicists, when they are asked about the significance of Hubble, will simply say that it has rewritten the astronomy books. In the retirement process, Discovery will be the “vehicle of record,” being kept as intact as possible for future study. Discovery was the return-to-flight orbiter after the loss of Challenger and then again after the loss of Columbia. To me, this gives it a certain feeling of bravery and hope. ‘Don’t worry,’ Discovery seemed to tell us by gamely rolling her snow-white self out to the launchpad. 'Don’t worry, we can still dream of space. We can still leave the earth.’ And then she did.

We start with a next-generation miso soup: Kyoto's famous sweet white miso whisked with dashi made from lobster shells, with large chunks of tender claw meat and wilted spinach bobbing on the soup's surface. The son takes a cube of topflight Wagyu off the grill, charred on the outside, rare in the center, and swaddles it with green onions and a scoop of melting sea urchin- a surf-and-turf to end all others. The father lays down a gorgeous ceramic plate with a poem painted on its surface. "From the sixteenth century," he tells us, then goes about constructing the dish with his son, piece by piece: First, a chunk of tilefish wrapped around a grilled matsutake mushroom stem. Then a thick triangle of grilled mushroom cap, plus another grilled stem the size of a D-sized battery, topped with mushroom miso. A pickled ginger shoot, a few tender soybeans, and the crowning touch, the tilefish skin, separated from its body and fried into a ripple wave of crunch. The rice course arrives in a small bamboo steamer. The young chef works quickly. He slices curtains of tuna belly from a massive, fat-streaked block, dips it briefly in house-made soy sauce, then lays it on the rice. Over the top he spoons a sauce of seaweed and crushed sesame seeds just as the tuna fat begins to melt into the grains below. A round of tempura comes next: a harvest moon of creamy pumpkin, a gold nugget of blowfish capped with a translucent daikon sauce, and finally a soft, custardy chunk of salmon liver, intensely fatty with a bitter edge, a flavor that I've never tasted before. The last savory course comes in a large ice block carved into the shape of a bowl. Inside, a nest of soba noodles tinted green with powdered matcha floating in a dashi charged with citrus and topped with a false quail egg, the white fashioned from grated daikon.

The only point that everyone I spoke with in Rome agrees upon is that Armando al Pantheon is one of the city's last true trattorie. Given the location, Claudio and his family could have gone the way of the rest of the neighborhood a long time ago and mailed it in with a handful of fresh mozzarella and prosciutto. But he's chosen the opposite path, an unwavering dedication to the details- the extra steps that make the oxtail more succulent, the pasta more perfectly toothsome, the artichokes and favas and squash blossoms more poetic in their expression of the Roman seasons. "I experiment in my own small ways. I want to make something new, but I also want my guests to think of their mothers and grandmothers. I want them to taste their infancy, to taste their memories. Like that great scene in Ratatouille." I didn't grow up on amatriciana and offal, but when I eat them here, they taste like a memory I never knew I had. I keep coming back. For the cacio e pepe, which sings that salty-spicy duet with unrivaled clarity, thanks to the depth charge of toasted Malaysian peppercorns Claudio employs. For his coda alla vaccinara, as Roman as the Colosseum, a masterpiece of quinto quarto cookery: the oxtail cooked to the point of collapse, bathed in a tomato sauce with a gentle green undertow of celery, one of Rome's unsung heroes. For the vegetables: one day a crostini of stewed favas and pork cheek, the next a tumble of bitter puntarelle greens bound in a bracing anchovy vinaigrette. And always the artichokes. If Roman artichokes are drugs, Claudio's are pure poppy, a vegetable so deeply addictive that I find myself thinking about it at the most inappropriate times. Whether fried into a crisp, juicy flower or braised into tender, melting submission, it makes you wonder what the rest of the world is doing with their thistles.

Sung was a land which was famous far and wide, simply because it was so often and so richly insulted. However, there was one visitor, more excitable than most, who developed a positive passion for criticizing the place. Unfortunately, the pursuit of this hobby soon lead him to take leave of the truth. This unkind traveler once claimed that the king of Sung, the notable Skan Askander, was a derelict glutton with a monster for a son and a slug for a daughter. This was unkind to the daughter. While she was no great beauty, she was definitely not a slug. After all, slugs do not have arms and legs - and besides, slugs do not grow to that size. There was a grain of truth in the traveler's statement, in as much as the son was a regrettable young man. However, soon afterwards, the son was accidentally drowned when he made the mistake of falling into a swamp with his hands and feet tied together and a knife sticking out of his back. This tragedy did not encourage the traveler to extend his sympathies to the family. Instead, he invented fresh accusations. This wayfarer, an ignorant tourist if ever there was one, claimed that the king had leprosy. This was false. The king merely had a well-developed case of boils. The man with the evil mouth was guilty of a further malignant slander when he stated that King Skan Askander was a cannibal. This was untrue. While it must be admitted that the king once ate one of his wives, he did not do it intentionally; the whole disgraceful episode was the fault of the chef, who was a drunkard, and who was subsequently severely reprimanded. .The question of the governance, and indeed, the very existence of the 'kingdom of Sung' is one that is worth pursuing in detail, before dealing with the traveler's other allegations. It is true that there was a king, his being Skan Askander, and that some of his ancestors had been absolute rulers of considerable power. It is also true that the king's chief swineherd, who doubled as royal cartographer, drew bold, confident maps proclaiming that borders of the realm. Furthermore, the king could pass laws, sign death warrants, issue currency, declare war or amuse himself by inventing new taxes. And what he could do, he did. "We are a king who knows how to be king," said the king. And certainly, anyone wishing to dispute his right to use of the imperial 'we' would have had to contend with the fact that there was enough of him, in girth, bulk, and substance, to provide the makings of four or five ordinary people, flesh, bones and all. He was an imposing figure, "very imposing", one of his brides is alleged to have said, shortly before the accident in which she suffocated. "We live in a palace," said the king. "Not in a tent like Khmar, the chief milkmaid of Tameran, or in a draughty pile of stones like Comedo of Estar." . . .From Prince Comedo came the following tart rejoinder: "Unlike yours, my floors are not made of milk-white marble. However, unlike yours, my floors are not knee-deep in pigsh*t." . . .Receiving that Note, Skan Askander placed it by his commode, where it would be handy for future royal use. Much later, and to his great surprise, he received a communication from the Lord Emperor Khmar, the undisputed master of most of the continent of Tameran. The fact that Sung had come to the attention of Khmar was, to say the least, ominous. Khmar had this to say: "Your words have been reported. In due course, they will be remembered against you." The king of Sung, terrified, endured the sudden onset of an attack of diarrhea that had nothing to do with the figs he had been eating. His latest bride, seeing his acute distress, made the most of her opportunity, and vigorously counselled him to commit suicide. Knowing Khmar's reputation, he was tempted - but finally, to her great disappointment, declined. Nevertheless, he lived in fear; he had no way of knowing that he was simply the victim of one of Khmar's little jokes.

I have only twenty acres," replied the Turk; "I cultivate them with my children; work keeps away the three great evils: boredom, vice, and need." As Candide went back to his farm, he reflected deeply on the Turk's remarks. He said to Pangloss and Martin: "That good old man seems to me to have made himself a life far preferable to that of the six Kings with whom we had the honor of having supper." "Great eminence," said Pangloss, " is very dangerous, according to the report of all philosophers. For after all, Eglon, King of the Moabites, was assassinated by Ehud; Absolom was hanged by his hair and pierced with three darts; King Naab son of Jeroboam was killed by Baasha..." "I also know", said Candide, "that we must cultivate our garden." "You are right," said Pangloss, "for when man was put in the Garden of Eden, he was put there ut operaretur eum, to work; which proves that man was not born to rest." "Let us work without reasoning," said Martin, "it is the only way to make life endurable." All the little society entered into this laudable plan; each one began to exercise his talents. The little piece of land produced much. True, Cunégonde was very ugly; but she became and excellent pastry cook; Paquette embroidered; the old woman took care of the linen. No one, not even Friar Giroflée, failed to perform some service; he was a very good carpenter, and even became an honorable man; and Pangloss sometimes said to Candide: "All events are linked together in the best of all possible worlds. for after all, if you had not been expelled from a fine castle with great kicks in the backside for love of Mademoiselle Cunégonde, if you had not been subjected to the Inquisition, if you had not traveled about America on foot, if you had not given the Baron a great blow with your sword, if you had not lost all your sheep from the good country of Eldorado, you would not be here eating candied citrons and pistachios." "That is well said," replied Candide, "but we must cultivate our garden.

Carbonara: The union of al dente noodles (traditionally spaghetti, but in this case rigatoni), crispy pork, and a cloak of lightly cooked egg and cheese is arguably the second most famous pasta in Italy, after Bologna's tagliatelle al ragù. The key to an excellent carbonara lies in the strategic incorporation of the egg, which is added raw to the hot pasta just before serving: add it when the pasta is too hot, and it will scramble and clump around the noodles; add it too late, and you'll have a viscous tide of raw egg dragging down your pasta. Cacio e pepe: Said to have originated as a means of sustenance for shepherds on the road, who could bear to carry dried pasta, a hunk of cheese, and black pepper but little else. Cacio e pepe is the most magical and befuddling of all Italian dishes, something that reads like arithmetic on paper but plays out like calculus in the pan. With nothing more than these three ingredients (and perhaps a bit of oil or butter, depending on who's cooking), plus a splash of water and a lot of movement in the pan to emulsify the fat from the cheese with the H2O, you end up with a sauce that clings to the noodles and to your taste memories in equal measure. Amatriciana: The only red pasta of the bunch. It doesn't come from Rome at all but from the town of Amatrice on the border of Lazio and Abruzzo (the influence of neighboring Abruzzo on Roman cuisine, especially in the pasta department, cannot be overstated). It's made predominantly with bucatini- thick, tubular spaghetti- dressed in tomato sauce revved up with crispy guanciale and a touch of chili. It's funky and sweet, with a mild bite- a rare study of opposing flavors in a cuisine that doesn't typically go for contrasts. Gricia: The least known of the four kings, especially outside Rome, but according to Andrea, gricia is the bridge between them all: the rendered pork fat that gooses a carbonara or amatriciana, the funky cheese and pepper punch at the heart of cacio e pepe. "It all starts with gricia.

Self-Obsession & Self-Presentation on Social-Media" Some people always post their cars/bikes photos because they love their cars/bikes so much. Some people always post their dogs/cats/birds/fish/pets photos because they love their pets so much. Some people always post their children’s/families photos because they love their children/families so much. Some people always post their daily happy/sad moments because they love sharing their daily lives so much. Some people always post their poems/songs/novels/writings because they love being poets/lyricists/novelists/writers so much. Some people always copy paste other people’s writings/quotes without mentioning the actual writers name because they love seeking attention/fame so much. [Unacceptable & Illegal] Some people always post their plants/garden’s photos because they love planting/gardening so much. Some people always post their art/paintings because they love their creativity so much. Some people always post their home-made food because they love cooking/thoughtful-presentation so much. Some people always post their makeup/hairstyles selfies because they love wearing makeup/doing hair so much. Some people always post their party related photos because they love those parties so much. Some people always post their travel related photos because they love traveling so much. Some people always post their selfies because they love taking selfies so much. Some people always post restaurant/street-foods because they love eating in restaurants/streets so much. Some people always post their job-related photos because they love their jobs so much. Some people always post religious things because they love spreading their religion so much. Some people always post political things because they love politics/power so much. Some people always post inspirational messages because they love being spiritual. Some people always share others posts because they love sharing links so much. Some people always post their creative photographs because they love photography so much. Some people always post their business-related products because they love advertising so much. And some people always post complaints about other people’s post because they love complaining so much

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

At Ardennes she conceived a desire to strangle the young woman who prepped and held down garde manger. The woman, Becky Hemerling, was a culinary-institute grad with wavy blond hair and a petite flat body and fair skin that turned scarlet in the kitchen heat. Everything about Becky Hemerling sickened Denise—her C.I.A. education (Denise was an autodidact snob), her overfamiliarity with more senior cooks (especially with Denise), her vocal adoration of Jodie Foster, the stupid fish-and-bicycle texts on her T-shirts, her overuse of the word “fucking” as an intensifier, her self-conscious lesbian “solidarity” with the “latinos” and “Asians” in the kitchen, her generalizations about “right-wingers” and “Kansas” and “Peoria,” her facility with phrases like “men and women of color,” the whole bright aura of entitlement that came of basking in the approval of educators who wished that they could be as marginalized and victimized and free of guilt as she was. What is this person doing in my kitchen? Denise wondered. Cooks were not supposed to be political. Cooks were the mitochondria of humanity; they had their own separate DNA, they floated in a cell and powered it but were not really of it. Denise suspected that Becky Hemerling had chosen the cooking life to make a political point: to be one tough chick, to hold her own with the guys. Denise loathed this motivation all the more for harboring a speck of it herself. Hemerling had a way of looking at her that suggested that she (Hemerling) knew her better than she knew herself—an insinuation at once infuriating and impossible to refute. Lying awake beside Emile at night, Denise imagined squeezing Hemerling’s neck until her blue, blue eyes bugged out. She imagined pressing her thumbs into Hemerling’s windpipe until it cracked.    Then one night she fell asleep and dreamed that she was strangling Becky and that Becky didn’t mind. Becky’s blue eyes, in fact, invited further liberties. The strangler’s hands relaxed and traveled up along Becky’s jawline and past her ears to the soft skin of her temples. Becky’s lips parted and her eyes fell shut, as if in bliss, as the strangler stretched her legs out on her legs and her arms out on her arms…    Denise couldn’t remember being sorrier to wake from a dream.    “If you can have this feeling in a dream,” she said to herself, “it must be possible to have it in reality.

Load the sailboat with bottles of white wine, olive oil, fishing rods, and yeasty, dark-crusted bread. Work your way carefully out of the narrow channels of the Cabras port on the western shore of Sardinia. Set sail for the open seas. Navigate carefully around the archipelago of small boats fishing for sea bass, bream, squid. Steer clear of the lines of mussel nets swooping in long black arcs off the coastline. When you spot the crumbling stone tower, turn the boat north and nuzzle it gently into the electric blue-green waters along ancient Tharros. Drop anchor. Strip down to your bathing suit. Load into the transport boat and head for shore. After a swim, make for the highest point on the peninsula, the one with the view of land and sea and history that will make your knees buckle. Stay focused. You're not here to admire the sun-baked ruins of one of Sardinia's oldest civilizations, a five-thousand-year-old settlement that wears the footprints of its inhabitants- Phoenicians, Greeks, Romans- like the layers of a cake. You're here to pick herbs growing wildly among the ancient tombs and temples, under shards of broken vases once holding humans' earliest attempts at inebriation. Taste this! Like peppermint, but spicy. And this! A version of wild lemon thyme, perfect with seafood. Pluck a handful of finocchio marino,sea fennel, a bright burst of anise with an undertow of salt. With finocchio in fist, reboard the transport vessel and navigate toward the closest buoy. Grab the bright orange plastic, roll it over, and scrape off the thicket of mussels growing beneath. Repeat with the other buoys until you have enough mussels to fill a pot. In the belly of the boat, bring the dish together: Scrub the mussels. Bring a pot of seawater to a raucous boil and drop in the spaghetti- cento grammi a testa. While the pasta cooks, blanch a few handfuls of the wild fennel to take away some of the sting. Remove the mussels from their shells and combine with sliced garlic, a glass of seawater, and a deluge of peppery local olive oil in a pan. Take the pasta constantly, checking for doneness. (Don't you dare overcook it!) When only the faintest resistance remains in the middle, drain and add to the pan of mussels. Move the pasta fast and frequently with a pair of tongs, emulsifying the water and mussel juice with the oil. Keep stirring and drizzling in oil until a glistening sheen forms on the surface of the pasta. This is called la mantecatura, the key to all great seafood pastas, so take the time to do it right.

As Japan recovered from the post-war depression, okonomiyaki became the cornerstone of Hiroshima's nascent restaurant culture. And with new variables- noodles, protein, fishy powders- added to the equation, it became an increasingly fungible concept. Half a century later it still defies easy description. Okonomi means "whatever you like," yaki means "grill," but smashed together they do little to paint a clear picture. Invariably, writers, cooks, and oko officials revert to analogies: some call it a cabbage crepe; others a savory pancake or an omelet. Guidebooks, unhelpfully, refer to it as Japanese pizza, though okonomiyaki looks and tastes nothing like pizza. Otafuku, for its part, does little to clarify the situation, comparing okonomiyaki in turn to Turkish pide, Indian chapati, and Mexican tacos. There are two overarching categories of okonomiyaki Hiroshima style, with a layer of noodles and a heavy cabbage presence, and Osaka or Kansai style, made with a base of eggs, flour, dashi, and grated nagaimo, sticky mountain yam. More than the ingredients themselves, the difference lies in the structure: whereas okonomiyaki in Hiroshima is carefully layered, a savory circle with five or six distinct layers, the ingredients in Osaka-style okonomiyaki are mixed together before cooking. The latter is so simple to cook that many restaurants let you do it yourself on table side teppans. Hiroshima-style okonomiyaki, on the other hand, is complicated enough that even the cooks who dedicate their lives to its construction still don't get it right most of the time. (Some people consider monjayaki, a runny mass of meat and vegetables popularized in Tokyo's Tsukishima district, to be part of the okonomiyaki family, but if so, it's no more than a distant cousin.) Otafuku entered the picture in 1938 as a rice vinegar manufacturer. Their original factory near Yokogawa Station burned down in the nuclear attack, but in 1946 they started making vinegar again. In 1950 Otafuku began production of Worcestershire sauce, but local cooks complained that it was too spicy and too thin, that it didn't cling to okonomiyaki, which was becoming the nutritional staple of Hiroshima life. So Otafuku used fruit- originally orange and peach, later Middle Eastern dates- to thicken and sweeten the sauce, and added the now-iconic Otafuku label with the six virtues that the chubby-cheeked lady of Otafuku, a traditional character from Japanese folklore, is supposed to represent, including a little nose for modesty, big ears for good listening, and a large forehead for wisdom.

I wanted to be a spy,” Olga said, shrugging. “I applied to the CIA. I was turned down. I did not meet the psychological profile. Oppositional Defiance Disorder. Basically, I have a hard time taking orders from idiots.” “Don’t think of me as an idiot and I won’t give you an idiotic order,” Sophia said. “But if I give you one, you’d better do it. Because it’s probably going to mean surviving or dying.” “You I don’t mind,” Olga said. “Or I wouldn’t have joined your crew. Don’t ask me about Nazar. So I was in Spain with the troupe. When the Plague hit, they shut down travel. And all my guns were in America. In a zombie apocalypse. I was quite upset.” “You should have seen Faith when they told her she had to be disarmed in New York,” Sophia said. “Then they gave her a taser and that was mistake. What kind of guns?” “I like that your family prefers the AK series,” Olga said. “I really do think it’s superior to the M16 series in many ways. Much more reliable. They say it is less accurate but that is at longer ranges. The round is not designed for long range.” “I can hit at a thousand meters with my accurized AK,” Sophia said. “It’s a matter of knowing the ballistics. It’s not real powerful at that range, but try doing the same thing with an M4. I’ll wait.” “Oh, jeeze, you two,” Paula said. “Get a room.” “So continue with how you got on the yacht,” Sophia said. “We don’t want our cook getting all woozy with gun geeking.” “We were called by the agency and asked if anyone wanted to ‘catch a ride’ on a yacht,” Olga said. “When they said who owned the boat… I nearly said no. We all knew Nazar. Or at least of him. Not a nice man, as you might have noticed. We knew what we were getting into. But then we were told he had vaccine… ” she shrugged again. “Accepting Nazar’s offer was perhaps not the worst decision I have made in my life. I survived. Not how I would have preferred to survive, but I was vaccinated and I survived. But I did not even hint that I knew more about his men’s weapons than they did. They were pigs. Tough guys. But none of them were military and none of them really knew what they were doing with them. When they brought out the RPG, I nearly peed myself. Irinei had no idea what he was doing with it. I don’t think he even knew the safety was off.” “You know how to use an RPG?” Sophia said. “My family liked the United States very much,” Olga said, sadly. “We all like guns and anything that goes boom. And in the US, you could find people who had licenses for anything. I’ve fired an RPG, yes.” “Well, if we find an RPG you can have it,” Sophia said. “Oh, thank you, captain!” Olga said, clapping her hands girlishly. “But we’ll be keeping the rounds and the launcher separate,” Sophia said. “Oh, my, yes,” Olga said. “And both will have to be in a well sealed container. This salt air would cause corrosion quickly.” “I guess you miss your guns?” Paula said. “That’s not a request for an inventory and loving description of each, by the way. Got that enough from Faith.” “I do,” Olga said. “But I miss my books more.” “Books,” Paula said. “Now you’re talking my language.” “I have more books than shelves,” Olga said. “And I had many shelves. I collect old manuscripts when I can afford them.” “If we do any land clearance, look in the libraries and big houses,” Sophia said. “I bet around here you can probably pick up some great stuff.” “This is okay?” Olga said. “We can, salvage?” “If there’s time and if we clear the town,” Sophia said. “Sure.” “Oh, thank you, captain!” Olga said, kissing her on the cheek. “Okay, now you definitely need to get a room.

Chicken Salad à la Danny Kaye YIELD: 4 SERVINGS TO MOST AMERICANS, Danny Kaye is remembered as a splendid comedian and actor. I think of him as a friend and one of the finest cooks I have ever known. In every way, Danny was equal to or better than any trained chef. His technique was flawless. The speed at which he worked was on par with what you’d find in a Parisian brigade de cuisine. Danny taught me a great deal, mostly about Chinese cuisine, his specialty. Whenever I traveled to Los Angeles, Danny picked me up at the airport and took me to his house, where we cooked Chinese or French food. His poached chicken was the best I have ever had. His method was to put the chicken in a small stockpot, cover it with tepid water seasoned with salt, peppercorns, and vegetables, and cook it at a gentle boil for only 10 minutes, then set it aside off the heat for 45 minutes. As an added touch, he always stuck a handful of knives, forks, and spoons into the cavity of the chicken, to keep it submerged. The result is so moist, tender, and flavorful that I have used the recipe—minus the flatware—ever since. CHICKEN 1 chicken, about 3½ pounds ½ cup sliced carrot 1 cup sliced onion 1 small leek, washed and left whole 1 rib celery, washed and left whole 1 teaspoon salt ¼ teaspoon black peppercorns 2 sprigs thyme 2 bay leaves About 7 cups tepid water, or more if needed DRESSING 2 tablespoons Dijon-style mustard 1 tablespoon white wine vinegar 1 teaspoon finely chopped garlic ¼ teaspoon salt ¼ teaspoon freshly ground black pepper ½ teaspoon Tabasco hot pepper sauce 5 tablespoons extra-virgin olive oil

Chicken Salad à la Danny Kaye YIELD: 4 SERVINGS TO MOST AMERICANS, Danny Kaye is remembered as a splendid comedian and actor. I think of him as a friend and one of the finest cooks I have ever known. In every way, Danny was equal to or better than any trained chef. His technique was flawless. The speed at which he worked was on par with what you’d find in a Parisian brigade de cuisine. Danny taught me a great deal, mostly about Chinese cuisine, his specialty. Whenever I traveled to Los Angeles, Danny picked me up at the airport and took me to his house, where we cooked Chinese or French food. His poached chicken was the best I have ever had. His method was to put the chicken in a small stockpot, cover it with tepid water seasoned with salt, peppercorns, and vegetables, and cook it at a gentle boil for only 10 minutes, then set it aside off the heat for 45 minutes. As an added touch, he always stuck a handful of knives, forks, and spoons into the cavity of the chicken, to keep it submerged. The result is so moist, tender, and flavorful that I have used the recipe—minus the flatware—ever since. CHICKEN 1 chicken, about 3½ pounds ½ cup sliced carrot 1 cup sliced onion 1 small leek, washed and left whole 1 rib celery, washed and left whole 1 teaspoon salt ¼ teaspoon black peppercorns 2 sprigs thyme 2 bay leaves About 7 cups tepid water, or more if needed DRESSING 2 tablespoons Dijon-style mustard 1 tablespoon white wine vinegar 1 teaspoon finely chopped garlic ¼ teaspoon salt ¼ teaspoon freshly ground black pepper ½ teaspoon Tabasco hot pepper sauce 5 tablespoons extra-virgin olive oil GARNISHES 1 dozen Boston lettuce leaves, cleaned 2 dozen fresh tarragon leaves FOR THE CHICKEN: Place the chicken breast side down in a tall, narrow pot, so it fits snugly at the bottom. Add the remaining poaching ingredients. The chicken should be submerged, and the water should extend about 1 inch above it. Bring to a gentle boil, cover, and let boil gently for two minutes. Remove the pot from the heat, and set it aside to steep in the hot broth for 45 minutes. Remove the chicken from the pot, and set it aside on a platter to cool for a few minutes. (The stock can be strained and frozen for up to 6 months for use in soup.) Pick the meat from the chicken bones, discarding the skin, bones, and fat. Shred the meat with your fingers, following the grain and pulling it into strips. (The meat tastes better shredded than diced with a knife.) FOR THE DRESSING: Mix together all the dressing ingredients in a bowl large enough to hold the chicken salad. Add the chicken shreds to the dressing and toss well. Arrange the Boston lettuce leaves in a “nest” around the periphery of a platter, and spoon the room-temperature chicken salad into the center. Sprinkle with the tarragon leaves and serve.

With its glass walls, you can enjoy the view even when it’s raining. It has a huge outdoor terrace with a panoramic view across the city, but the big draw is that you are up high, directly in front of the ‘cricket cage’ balustrade of Brunelleschi’s dome. Just between you and me, the Folco Portinari–Dante connection had me sold before I even arrived. It could have had a view of the men’s toilets and I still would have been thrilled, just because I love the Alighieri-Portinari story! (See Chapter 23: A Walk With Dante.) My first time here was with the city archivist I told you about in the chapter on the Duomo, so I associate this place with cool local 30-somethings with fascinating jobs in the city and endless stories about Florence, dating back to Julius Caesar. Caffeteria della Oblate is a little tricky to find, but that means the tourist crowd can’t find it either, so walking around in circles trying to get here is worth it. And of course, there’s that view… Address: Via dell’ Oriuolo, 26

Antica Cuoieria.

In 2012, Google Maps had become the premier provider of mapping services and location data for mobile phone users. It was a popular feature on Apple’s iPhone. However, with more consumer activity moving to mobile devices and becoming increasingly integrated with location data, Apple realized that Google Maps was becoming a significant threat to the long-term profitability of its mobile platform. There was a real possibility that Google could make its mapping technology into a separate platform, offering valuable customer connections and geographic data to merchants, and siphoning this potential revenue source away from Apple. Apple’s decision to create its own mapping app to compete with Google Maps made sound strategic sense—despite the fact that the initial service was so poorly designed that it caused Apple significant public embarrassment. The new app misclassified nurseries as airports and cities as hospitals, suggested driving routes that passed over open water (your car had better float!), and even stranded unwary travelers in an Australian desert a full seventy kilometers from the town they expected to find there. iPhone users erupted in howls of protest, the media had a field day lampooning Apple’s misstep, and CEO Tim Cook had to issue a public apology.19 Apple accepted the bad publicity, likely reasoning that it could quickly improve its mapping service to an acceptable quality level—and this is essentially what has happened. The iPhone platform is no longer dependent on Google for mapping technology, and Apple has control over the mapping application as a source of significant value.

It should be illegal to get married before you’ve traveled on at least three continents, had four lovers, and held down a serious job. It should be illegal to get married before you’ve had your wisdom teeth out, owned your own car, cooked your first Thanksgiving turkey.

After selecting a brush, she moistened the cakes of watercolor in her traveling palette with some of the water from her cup and, with careful strokes, began to record the almond flowers in painstaking detail. Her father had successfully cultivated them at Trebithick, but she had never seen them growing in the wild before. More often than not, Elizabeth would collect plant samples to study carefully indoors, and would sketch them out before taking up her brush, spending hours ensuring she captured each detail precisely. But recently she had begun to experiment with a more free-form style of painting. It wasn't strictly the style of illustration she had learned, nor did she think her father would approve, but she loved the immediacy of it. The trick was to get the lighting just right--- a strong source helped to create shade and give the work a three-dimensional effect. The afternoon light was perfect, and she also used a dry brush, rubbed over the paint cakes, to add detail and depth to the watercolors. Daisy wandered off to the shade of a wide-spreading tree a few yards away. 'It's a canela tree, I think," Elizabeth called out, pausing for a moment from her work. 'False cinnamon,' she explained. 'I can smell it,' replied Daisy, sniffing appreciatively. 'Like Cook's apple pie.

You can't negotiate peace treaties with travel brochures, just like we can't solve world hunger with cooking shows!

Proximity to livestock and animal feces, I have found in my travels, is not necessarily an indicator of a bad meal. More often than not, in recent experience, it's an early indicator of something good on the way. Why is that? It might have to do with the freshness question. Still living close to the source of your food, you often don't have a refrigerator or freezer. Equipment and conditions are primitive. You can't be lazy - because no option other than the old ways exists Where there are freezers and refrigerators, laziness follows, the compromises and slow encroachment of convenience. Why spend all day making mole when you can make a jumbo batch and freeze it? Why make salsa every day when it lasts OK in the fridge? Try a salsa or a sauce hand-ground with a stone mortar and pestle and you'll see what I mean.

I like the idea of having to travel to experience a French Laundry meal. The journey is part of the experience - or was for me - an expression of the seriousness of one's intent, of the otherness of everything Keller. I liked looking out the window and seeing hills and countryside. I don't know if I want to be able to just to pick up the phone, make a reservation, and, sooner or later, simply hop in a cab and zip down to Columbus Circle. One doesn't take the A train to Mecca. That experience, like the French Laundry, should be a pilgrimage.

Through the rain, Daisy could see another life, a life where she lived out here full-time, with Beatrice, and Diana nearby. Where she could walk her dog on the beach every morning, with her friend, and spend her days cooking in a restaurant. Where Diana could spend time with Beatrice, where Beatrice could go to public school and figure out for herself who she wanted to be, if she wanted to go to college or not. Maybe Daisy could even help at the restaurant and give Diana and her husband time to travel, to see the world. Maybe she had gifts she could give them, ways to repair the damage, and stitch up what had been torn. The only thing she knew for sure was that there was no way forward with Hal, not knowing what she knew about what he'd done. Her life as his wife, Daisy Shoemaker, was over. I divorce thee.

Because of the hassle that came from traveling around the jungle, the decided to tear it down to build a road. The workers to build this road did not have time to stop and build fires for cooking food, so instead would eat bush meat - raw or minimally processed meat from monkeys that inhabited the jungle. What the workers did not know, however was that a virus was present in the moneys they were eating. Very quickly a worker got sick from the virus and passed it on to other humans… And that's the story of HIV. … There are lots of viruses that live in animals without hurting them. The moral of the story is that when we do something to mess up nature, that makes viruses spill over into humans.

Patrick Stroud is an IT professional and an aspiring cook who attributes his love of cooking to watching hundreds of hours of the Food Network as a kid. Patrick Stroud has traveled all over the world and even lived in Spain for a period of time.

When Captain Cook arrived in 1778, he ended a long period of isolation. The islands were home to more than half a million people. Westerners introduced syphilis and gonorrhea, and in the following years came typhoid, dysentery, whooping cough, measles, and smallpox. The tragedy played out in miniature in 1824, when a royal delegation from the island including King Kamehameha II and Queen Kamamalu traveled to London on a whaler to seek a British alliance; they were received with polite fascination in England, but within a month measles struck the royal party. Both the king and queen died. The lopsided disease exchange meant that within a century of European contact, the indigenous population of Hawai‘i declined by more than 90 percent.

We can be nomads in our own narrative, can feel like a stranger in our own story, just stopping by and traveling through, forever looking for something we feel we will not and cannot ever find. This sense of placelessness has everything to do with personhood, has everything to do with the ways our lives will project forward—who we will become and why. We are, all of us, trying to go back to the backyards where we learned to throw baseballs, the kitchens where we learned how to cook. We are trying to get back to the fields our families farmed, the ancient recipes and remedies, hoping to know what we need to make the soups and sauces. We search for bloodlines lost in map lines, the immigrant story of coming to a new land only to find ourselves missing the old one. Generations stretch out, longer and farther from our place of origin, straining and stretching to hold on to who we are. But the currents of change are strong, washing it all away in the waters of time.

We can be nomads in our own narrative, can feel like a stranger in our own story, just stopping by and traveling through, forever looking for something we feel we will not and cannot ever find. This sense of placelessness has everything to do with personhood, has everything to do with the ways our lives will project forward—who we will become and why. We are, all of us, trying to go back to the backyards where we learned to throw baseballs, the kitchens where we learned how to cook. We are trying to get back to the fields our families farmed, the ancient recipes and remedies, hoping to know what we need to make the soups and sauces. We search for bloodlines lost in map lines, the immigrant story of coming to a new land only to find ourselves missing the old one. Generations stretch out, longer and farther from our place of origin, straining and stretching to hold on to who we are. But the currents of change are strong, washing it all away in the waters of time.

Forgiveness is a kind of time travel, only better, because it sutures the wounds of the past with the wisdom of the present in the same moment as it promises a better future." The lighthouse witches by C.J.COOK

You are going to travel the world," I said. "You're going to cook widely and you're going to absorb cultures and foods and stories like a sunflower drinks in the sun. And I think people will see a spark in you, and your passion for what you do, and someday you'll make recipes people will write about in magazines, and you'll host guests from all different walks of life, and you'll make good food, and they'll fall in love with it. With you.

The perfect man. Excellent taste in clothes and music, no corporate types, a dimple, a respectable-looking outside wrapper with a bad boy streak. Must love puppies, travel, rain, and eighties movies. Must hate golf. He’s got to be an excellent cook, a big reader, know all my favorite podcasts, and make me laugh. Frat bros are a no.

In the first week of February, Gandhi travelled to Poona to meet Gokhale. His mentor was welcoming, but the other members of the Servants of India Society were discomfited by his presence. As Gandhi recalled: ‘There was a difference between my ideals and methods of work, and theirs.’ He was unhappy with the dependence of the Servants on servants for their cooking, cleaning and washing; Gandhi, by contrast, preferred to perform these tasks himself.

the Public must not expect from me the elegance of a fine writer, or the plausibility of a professed book-maker; but will, I hope, consider me as a plain man,

Cook had seen an avocado before, but not like this---so smooth, so green. The fruit took an express route to the greenhouse, where workers propagated the seeds, first in soil, and then suspended slightly in water. Fairchild had included written instructions that only mature trees would fruit, after several years, not months. He advised that as soon as the seedlings grew reasonable roots, they should be shipped to experiment stations in California to be shared with farmers interested in experimental crops. Cook complied, and then mostly forgot about the avocado. In California, that single shipment helped build an industry. Other avocados turned up as well, from travelers or tourists who packed the oversized seeds as souvenirs. There were one-off stories that avocados had been spotted in America before, in Hollywood in 1886 or near Miami in 1894. But none were as sturdy as Fairchild's Chilean variety, prized for its versatility, color, and flavor---résumé of strong pedigree. Fairchild's avocado would turn out to be a mix of a Guatemalan avocado and a Mexican avocado and to have been only a short-term tenant in Chilean soil before Fairchild picked it up. But as with most popular fruits, the true geographic origin faded into irrelevance. Farmers and early geneticists dissected this sample and ones that came after it to create newer cultivars attuned to more specialized climates or tastes. This work yielded a twentieth-century variety called Fuerte, Spanish for "strong," growable in the coldest conditions ever tested on an avocado. It fell from favor after proving unable to ship even modest distances without bruising.

All that preamble out of way, here’s what Big Dom eats. Keep in mind that he weighs roughly 100 kg (220 lbs), so scale as needed: Breakfast 4 eggs (cooked in a combo of butter and coconut oil) 1 can of sardines packed in olive oil (such as Wild Planet brand) ½ can oysters (Crown Prince brand. Note: Carbs on the label are from non-glycemic phytoplankton) Some asparagus or other vegetable TF: Both Dom and I travel with boxes of sardines, oysters, and bulk macadamia nuts. “Lunch” Instead of lunch, Dom will consume a lot of MCT throughout the day via Quest Nutrition MCT Oil Powder. He will also make a Thermos of coffee with a half stick of butter and 1 to 2 scoops of MCT powder, which he sips throughout the day, totaling about 3 cups of coffee. Dinner “One trick I’ve learned is that before dinner, which is my main meal of the day, I’ll have a bowl of soup, usually broccoli cream soup or cream of mushroom soup. I use concentrated coconut milk in place of the dairy cream. I thin it out [with a bit of water] so it’s not super dense in calories. After eating that, the amount of food that I want to consume is cut in half.” Dom’s dinner is always some kind of large salad, typically made up of: Mixed greens and spinach together Extra-virgin olive oil Artichokes Avocado MCT oil A little bit of Parmesan or feta cheese A moderate amount—about 50 g—of chicken, beef, or fish. He uses the fattiest versions he can get and increases the protein in the salad to 70 to 80 g if he had a workout that day. In addition to the salad, Dom will make some other vegetable like Brussels sprouts, asparagus, collard greens, etc., cooked in butter and coconut oil. He views vegetables as “fat delivery systems.

We have increased our population to the level of 7 billion and beyond. We are well on our way toward 9 billion before our growth trend is likely to flatten. We live at high densities in many cities. We have penetrated, and we continue to penetrate, the last great forests and other wild ecosystems of the planet, disrupting the physical structures and the ecological communities of such places. We cut our way through the Congo. We cut our way through the Amazon. We cut our way through Borneo. We cut our way through Madagascar. We cut our way through New Guinea and northeastern Australia. We shake the trees, figuratively and literally, and things fall out. We kill and butcher and eat many of the wild animals found there. We settle in those places, creating villages, work camps, towns, extractive industries, new cities. We bring in our domesticated animals, replacing the wild herbivores with livestock. We multiply our livestock as we've multiplied ourselves, operating huge factory-scale operations involving thousands of cattle, pigs, chickens, ducks, sheep, and goats, not to mention hundreds of bamboo rats and palm civets, all confined en masse within pens and corrals, under conditions that allow those domestics and semidomestics to acquire infectious pathogens from external sources (such as bats roosting over the pig pens), to share those infections with one another, and to provide abundant opportunities for the pathogens to evolve new forms, some of which are capable of infecting a human as well as a cow or a duck. We treat many of those stock animals with prophylactic doses of antibiotics and other drugs, intended not to cure them but to foster their weight gain and maintain their health just sufficiently for profitable sale and slaughter, and in doing that we encourage the evolution of resistant bacteria. We export and import livestock across great distances and at high speeds. We export and import other live animals, especially primates, for medical research. We export and import wild animals as exotic pets. We export and import animal skins, contraband bushmeat, and plants, some of which carry secret microbial passengers. We travel, moving between cities and continents even more quickly than our transported livestock. We stay in hotels where strangers sneeze and vomit. We eat in restaurants where the cook may have butchered a porcupine before working on our scallops. We visit monkey temples in Asia, live markets in India, picturesque villages in South America, dusty archeological sites in New Mexico, dairy towns in the Netherlands, bat caves in East Africa, racetracks in Australia – breathing the air, feeding the animals, touching things, shaking hands with the friendly locals – and then we jump on our planes and fly home. We get bitten by mosquitoes and ticks. We alter the global climate with our carbon emissions, which may in turn alter the latitudinal ranges within which those mosquitoes and ticks live. We provide an irresistible opportunity for enterprising microbes by the ubiquity and abundance of our human bodies. Everything I’ve just mentioned is encompassed within this rubric: the ecology and evolutionary biology of zoonotic diseases. Ecological circumstance provides opportunity for spillover. Evolution seizes opportunity, explores possibilities, and helps convert spillovers to pandemics.

Follow your toes if you want to go in the right direction.

wanted to explore the land of the pyramids, might I suggest you pay for the services provided by Thomas Cook? You can join the hundreds of travelers littering the Nile.

Whether the ideology travels by sword, pen, money, marriage, deceit, or words, it makes you a automaton

You have the faith. My question is: do you have the patience? Keep traveling steadily, believing, trusting, hoping, knowing that something’s cooking. It’s taking longer because it’s going to be better than you imagined.

How many people today have what you are talking about? What roots are there in an apartment twelve floors up? What roots are in a housing development of hundreds and thousands of small dwellings almost exactly alike? My father came from Italy," he said. "He grew up in Tuscany in a house where his family had lived maybe a thousand years. That's roots for you, no running water, no toilet, and they cooked with charcoal or vine clippings. They had just two rooms, a kitchen and a bedroom where everybody slept, grandpa, father and all the kids, no place to read, no place to be alone, and never had had. Was that better? I bet if you gave my old man the choice he'd cut his roots and live like this.

Travel enthusiast Greg Chevrier immerses himself in new cultures and cuisines, collecting cookbooks from around the world. He shares his culinary knowledge through community cooking classes. In his spare time, Greg enjoys fishing with friends.

Gregory Chevrier's love for travel fuels his passion for discovering new culinary delights and cultural traditions worldwide, reflected in his extensive cookbook collection. He generously shares his expertise by teaching cooking classes in his community.

Look under Nicodemus’ hood to see a self-portrait of Michelangelo.

The one area in which some women can claim a degree of parity is in literature. The educated ladies of Elizabethan England are making their biggest impression through translations, for noble and gentry families choose to educate their daughters in languages and music above all other things. The daughters of Sir Anthony Cooke are foremost among these. The formidable Anne, who marries Sir Nicholas Bacon, publishes a translation from the Latin of no less a work than John Jewel’s Apologie of the Church of England in 1564. Her sister, Mildred, the wife of Sir William Cecil, can speak Greek as fluently as English and translates several works. Another of Sir Anthony’s daughters, Elizabeth, Lady Russell, publishes her translation from the French of A Way of Reconciliation touching the true nature and substance of the body and blood of Christ in the Sacrament; and a fourth daughter, Katherine, is renowned for her ability to translate from the Greek, Latin and Hebrew. Other families also produce female scholars. Mary Bassett, granddaughter of Sir Thomas More, is well-versed in the classics and translates works by Eusebius, Socrates and several other ancient writers, not to mention a book by her grandfather. Jane, Lady Lumley, publishes a translation of Euripides. Margaret Tyler publishes The Mirror of Princely deeds and Knighthood (1578), translated from the Spanish. And so on. The educated ladies of Elizabethan England are far freer to reveal the fruits of their intellect than their mothers and grandmothers.

It was difficult in the ’70s to get hypodermics in America. So when I traveled I would wear a hat and use a needle to fix a little feather to the hatband, so it was just a hat pin. I would put the trilby with the red, green and gold feather in the hat bag. So the minute James turned up, I got the shit. OK, but now I need the syringe. My trick was, I’d order a cup of coffee, because I needed a spoon for cooking up. And then I’d go down to FAO Schwarz, the toy shop right across Fifth Avenue from the Plaza. And if you went to the third floor, you could buy a doctor and nurse play set, a little plastic box with a red cross on it. That had the barrel and the syringe that fitted the needle that I’d brought. I’d go round, “I’ll have three teddy bears, I’ll have that remote-control car, oh, and give me two doctor and nurse kits! My niece, you know, she’s really into that. Must encourage her.” FAO Schwarz was my connection. Rush back to the room, hook it up and fix it.

Travel fuels the soul; creation feeds the mind. Write your journey, cook your dreams. Building brands, one story and one dish at a time. Find your flavour in life and infuse it into everything you do. Mastering languages is mastering perspectives. In the kitchen of life, never stop experimenting. Your personal growth is the best investment you’ll ever make. Be a global citisen, with local flavours. Elevate your essence, one skill at a time.

Hawaiʻi’s historical trajectory changed dramatically upon its contact with European explorers, which began with the arrival of British explorer Captain James Cook in 1778. Despite this being the most well-known and well-documented instance of Hawaiian contact with European travelers, Spanish archives have documentation of a fleet of conquistador ships sailing from the southern end of Mexico toward the Philippines that arrived at islands that resemble Hawaiʻi. Nonetheless, these findings and discoveries were not publicized or made widely known by Spain. In all likelihood, Spain kept the discovery of the Hawaiian Islands a secret to maintain supremacy over trading lines and to retain a naval advantage.

If Janie Crowley had lived, she would have traveled and dieted, danced and cooked, laughed and cried, watched a lot of television and tried her very best.

A Microwave That Counts Calories? Someday you might pop your plate into a countertop gadget and press Count instead of Cook. General Electric Global Research has developed a prototype that emits enough microwave energy to estimate calories in food—without heating it up. Microwaves have different signatures when they travel through fat, carbs, or water, which could allow this technology to calculate how much of each is in your food. Researchers hope to release a counting device in the next few years.

I admitted, “This might not have been one of my brighter ideas.” “On the contrary. It confirms our suspicions that there’s a greater interest in us than should be for simple travellers. They mean to use us.” She was disturbed. “Welcome to life in the Black Company, sweetheart,” I said. “Now you know why I’m cynical about lords and such. Now you know one of the feelings I’ve been trying to get across.” “Maybe I get it. A little. I feel demeaned. Like I’m not human at all but an object that might be useful.” “Like I said, welcome to the Black Company.

The air was filled with a combination of scents, some delicious like stews bubbling over fires, some sweet and fresh like the tunnel of honeysuckle vines we ducked under, and others sharp and pungent. They quite literally smelled like shit. 'Yep. that's exactly what you smell,' Micki said. 'No plumbing, you know. But they had fascinating uses for excrement back then. They used to cook it with human hair to use as fertilizer. Sometimes they'd distill it like wine and spray it on their crops. Brilliant, no?' I scrunched my nose at the thought. 'Still enjoying time travel?' she asked. 'When the time comes, you'll have to find a comfy log in the woods to do your business.' 'Focus, Micki.' I tried to sound stern. She was distracting me. 'Yes, ma'am.

The fact that she’s a girl requires, I believe, extra effort. Dada may have, at various times in his life, been a pig, but Dada surely does not want to ever look like a pig again. This can’t possibly be overstated. As the first of two boys, I can’t even imagine what it must be like for a little girl to see her dad leering at another of her sex. This creature will soon grow up to be a young woman and that’s something I consider every day. I figure, I’m going to spoil the shit out of this kid for a while, then pack her off to tae kwon do as soon as she’s four years old. Her first day of second grade and Little Timmy at the desk behind her tries to pull her hair? He’s getting an elbow to the thorax. My little girl may grow up with lots of problems: spoiled; with unrealistic expectations of the world; cultural identification confusion, perhaps (a product of much traveling in her early years); considering the food she’s exposed to, she shall surely have a jaded palate; and an aged and possibly infirm dad by the time she’s sixteen. But she ain’t gonna have any problems with self-esteem. Whatever else, she’s never going to look for validation from some predatory asshole. She can—and surely will—hang out with tons of assholes.

and his youngest sister, Henrietta, lived to a great age, also beside the sea, with a vast collection of cats—having previously traveled around England carrying a portable stove that allowed her to cook her beloved sausages in the privacy of her various bedrooms. She also once mistakenly took an alarm clock to church with her, instead of a Bible, with predictably catastrophic results.

(one would say yes, if not every day, at least fairly regularly), whether only for yourself or also for others (often only for yourself, but with care, as if you were cooking also for others; and sometimes also for others, but nonchalantly, as if you were cooking only for yourself),

I have observed scenery-hunters of all sorts getting first views of yosemites, glaciers. While Mountain ranges, etc. Mixed with the enthusiasm which such scenery naturally excites, there is often weak gushing, and many splutter aloud like little waterfalls. Here, for a few moments at least, there is silence, and all are in dead earnest, as if awed and hushed by an earthquake—perhaps until the cook cries "Breakfast!" or the stable-boy "Horses are ready!" Then the poor unfortunates, slaves of regular habits, turn quickly away, gasping and muttering as if wondering where they had been and what had enchanted them.

Surely you don’t mean right now.” Her startled gaze focused on the lodge door. “It’s not even dark yet. People are still awake. You haven’t eaten. There’s no fire built. We can’t just--” He lifted the door flap and drew her into the dark lodge. “Blue Eyes, I have no hunger for food,” he said huskily. “But I will make a fire if you wish for one.” Any delay, no matter how short, appealed to Loretta. “Oh, yes, it’s sort of chilly, don’t you think?” It was a particularly muggy evening, the kind that made clothing stick to the skin, but that hardly seemed important. “Yes, a fire would be lovely.” He left her standing alone in the shadows to haul in some wood, which he quickly arranged in the firepit. Moments later golden flames lit the room, the light dancing and flickering on the tan walls. Remaining crouched by the flames, he tipped his head back and gave her a lazy perusal, his eyes touching on her dress, eyebrows lifting in a silent question. “Do you hunger for food?” he asked her softly. Loretta clamped a hand to her waist. “You know, actually I am hungry. Famished! Aren’t you? What sounds good?” She threw a frantic look at the cooking pots behind him. “I’ll bet stew would strike your fancy, wouldn’t it? After traveling so far and eating nothing but jerked meat. Yes, stew would be just the thing.” Hunter’s mouth quirked. “Blue Eyes, a stew will take a very long time.” All night, if she was lucky. “Oh, not that long. It’s no trouble, really!” She made a wide circle around him toward the pots. “I make a wonderful stew, really I do. I’m sure Maiden has some roots and onions I can borrow. Just you--” Loretta leaped at the touch of his hand on her shoulder. She turned to face him, a large pot wedged between them, her hand white-knuckled on the handle. “Blue Eyes, I do not want stew,” Hunter whispered, his voice laced with tenderness. “If you hunger, we will have nuts and fruit, eh?” Loretta swallowed a lump of air. Fruit and nuts were better than the alternative. Maybe, if she ate one nut at a time…“All right, fruit and nuts.” He spread a buffalo robe beside the fire while she put the pot away and dug up a parfleche of fruit and nuts from his store of preserved edibles. Kneeling beside him, Loretta munched industriously, staring into the leaping flames, aware with every bite she took that Hunter watched her. When she reached for her fourth handful, he clamped his long fingers around her wrist. “Enough,” he said evenly. “You will sicken your gut if you eat more.” Loretta’s gut was already in sorry shape. She swallowed, trying to avoid his gaze and failing miserably. When their eyes met, she felt as if the ground fell away. There was no mistaking that look in his eye. The moment of reckoning had come.

Do you hunger for food?” he asked her softly. Loretta clamped a hand to her waist. “You know, actually I am hungry. Famished! Aren’t you? What sounds good?” She threw a frantic look at the cooking pots behind him. “I’ll bet stew would strike your fancy, wouldn’t it? After traveling so far and eating nothing but jerked meat. Yes, stew would be just the thing.” Hunter’s mouth quirked. “Blue Eyes, a stew will take a very long time.” All night, if she was lucky. “Oh, not that long. It’s no trouble, really!” She made a wide circle around him toward the pots. “I make a wonderful stew, really I do. I’m sure Maiden has some roots and onions I can borrow. Just you--” Loretta leaped at the touch of his hand on her shoulder. She turned to face him, a large pot wedged between them, her hand white-knuckled on the handle. “Blue Eyes, I do not want stew,” Hunter whispered, his voice laced with tenderness.

Do you hunger for food?” he asked her softly. Loretta clamped a hand to her waist. “You know, actually I am hungry. Famished! Aren’t you? What sounds good?” She threw a frantic look at the cooking pots behind him. “I’ll bet stew would strike your fancy, wouldn’t it? After traveling so far and eating nothing but jerked meat. Yes, stew would be just the thing.” Hunter’s mouth quirked. “Blue Eyes, a stew will take a very long time.” All night, if she was lucky.

Masters are under no cosmic compulsion to limit their residence.” My companion glanced at me quizzically. “The Himalayas in India and Tibet have no monopoly on saints. What one does not trouble to find within will not be discovered by transporting the body hither and yon. As soon as the devotee is willing to go even to the ends of the earth for spiritual enlightenment, his guru appears nearby.” I silently agreed, recalling my prayer in the Benares hermitage, followed by the meeting with Sri Yukteswar in a crowded lane. “Are you able to have a little room where you can close the door and be alone?” “Yes.” I reflected that this saint descended from the general to the particular with disconcerting speed. “That is your cave.” The yogi bestowed on me a gaze of illumination which I have never forgotten. “That is your sacred mountain. That is where you will find the kingdom of God.” His simple words instantaneously banished my life-long obsession for the Himalayas. In a burning paddy field I awoke from the monticolous dreams of eternal snows. “Young sir, your divine thirst is laudable. I feel great love for you.” Ram Gopal took my hand and led me to a quaint hamlet. The adobe houses were covered with coconut leaves and adorned with rustic entrances. The saint seated me on the umbrageous bamboo platform of his small cottage. After giving me sweetened lime juice and a piece of rock candy, he entered his patio and assumed the lotus posture. In about four hours, I opened my meditative eyes and saw that the moonlit figure of the yogi was still motionless. As I was sternly reminding my stomach that man does not live by bread alone, Ram Gopal approached me. “I see you are famished; food will be ready soon.” A fire was kindled under a clay oven on the patio; rice and dal were quickly served on large banana leaves. My host courteously refused my aid in all cooking chores. ‘The guest is God,’ a Hindu proverb, has commanded devout observance from time immemorial. In my later world travels, I was charmed to see that a similar respect for visitors is manifested in rural sections of many countries. The city dweller finds the keen edge of hospitality blunted by superabundance of strange faces.

for one morning Susi came running at the top of his speed and gasped out, "An Englishman! I see him!" and off he darted to meet him. The American flag at the head of a caravan told of the nationality of the stranger. Bales of goods, baths of tin, huge kettles, cooking pots, tents, &c, made me think "This must be a luxurious traveller, and not one at his wits' end like me." (28th October, 1871.) It was Henry Moreland Stanley, the travelling correspondent of the New York Herald, sent by James Gordon Bennett, junior, at an expense of more than 4000l., to obtain accurate information about Dr. Livingstone if living, and if dead to bring home my bones. The news he had to tell to one who had been two full years without any tidings from Europe made my whole frame thrill. The

The closed water system developed for the ISS, where we process our urine into clean water, is crucial for getting to Mars, but it also has promising implications for treating water on Earth, especially in places where clean water is scarce. This overlapping of scientific goals isn’t new—when Captain Cook traveled the Pacific it was for the purpose of exploration, but the scientists traveling with him picked up plants along the way and revolutionized the field of botany. Was the purpose of Cook’s expedition scientific or exploratory? Does it matter, ultimately? It will be remembered for both, and I hope the same is true of my time on the space station.

SPECIAL INTEREST GROUPS These days, there are special interest groups of all kinds: sports clubs, outdoor clubs, singles activities, political groups, cooking clubs, travel groups, and many more. You can join any of these groups as a way of experimenting with your social self. The people there need never know you wrestle with social anxiety. If you seem quiet or reserved at first, that’s natural. If you need to, you can apply your self-help strategies to make it easier for you to interact.

How did you cook dinner?” Cleo asked. “I took raw food,” the young man explained, “and I heated it up in just the right way.

When Victoria was born, food was cooked in open fireplaces, horses carried messages, half of the population was illiterate, and a narrow band of property owners were the only ones with political power. By the end of her life in 1901, people traveled by subway, telegraphs shot messages across oceans, education was compulsory, and women had some basic rights.

BONUS #3 - Top 100 Common Italian Verbs To make things easier, I’ve collated the top 100 Italian verbs that you will use more than any other verbs, especially in your early development. Essere - to be Avere - to have Fare - to make, do Andare - to go Potere - to be able to Dare - to give Volere - to want Venire - to come Dovere - to have to Stare - to be, stay Dire - to say Sapere - to know (how) Vedere - to see Mangiare - to eat Parlare - to talk Uscire - to go out, exit Prendere - to take Piacere - to like Leggere - to read Amare - to love Bere - to drink Finire - to finish Capire - to understand Arrivare - to arrive Scrivere - to write Partire - to leave, depart Mettere - to put, place, set Rimanere -to remain Dormire - to sleep Vivere - to live Conoscere - to know Sentire - to feel, sense, hear Cucinare - to cook Studiare - to study Giocare - to play Chiedere - to ask, demand Trovare - to find Credere - to believe Aprire - to open Lavorare - to work Pensare - to think Correre - to run Tenere - to keep Guardare - to watch Chiamare - to call Tornare - to return Salire - to go up Preferire - to prefer Morire - to die Aspettare - to wait Comprare - to buy Nascere - to be born Cercare - to search Perdere - to lose Cantare - to sing Passare - to pass Cominciare - to start Ascoltare - to listen Riuscire - to succeed Decidere - to decide Abitare - to live Cadere - to fall Chiudere - to close Lasciare - to leave Scegliere - to choose Portare - to carry Ricevere - to receive Lavare - to wash Rispondere - to answer Sedere - to sit Vincere - to win Pagare - to pay Alzare - to raise, lift Ridere - to laugh Scendere - to go down Incontrare - to encounter Offrire - to offer Imparare - to learn Dimenticare - to forget Svegliare - to wake up Crescere - to grow Vendere - to sell Divertire - to have fun Diventare - to become Porre, mettere - to place, put Entrare - to enter Temere - to fear Pulire - to clean Vestire - to dress Seguire - to follow Restare - to stay, remain Cambiare - to change Viaggiare - to travel Spegnere - to turn off Ricordare - to remember Apparire - to appear Aiutare - to help Tacere - to be quiet Spedire - to send, ship 100. Preparare - to prepare

What are you passionate about? 2) What do you find sexiest in a guy? 3) What’s your dream job? 4) What’s one thing I wouldn’t guess about you? 5) If you could wake up anywhere in the world tomorrow, where would it be? 6) What kind of things make you laugh the hardest? 7) What was your last big adventure? 8) What’s something you’ve always wanted to do? 9) What do you absolutely love to do? 10) Would you consider yourself a sexual person? 11) Have you ever had sex in a public place? 12) What’s your favorite place you’ve traveled to? 13) If your apartment were on fire, what 2 things would you save? 14) What kind of music do you listen to? 15) If you could go back to one time period in history, what would it be? 16) Do you cook? What’s your favorite meal? 17) What brought you to this city? 18) How did you get into what you’re doing now? 19) What’s your favorite movie of all time? 20) What’s your favorite book of all time?

We do not live to eat and make money. We eat and make money to be able to live.

All his past knowledge of nature and of books, all his favourite reading of voyages and of travels which had led his school-fellows to dub him Columbus, all his painful study of the Word, his experience of the love of Christ and expoundings of the meaning of His message to men for six years, were gathered up, were intensified, and were directed with a concentrated power to the thought that Christ died, as for him, so for these millions of dark savages whom Cook was revealing to Christendom, and who had never heard the glad tidings of great joy.

Avoid Calcutta’s un- healthy monsoon. From June until the end of September over a meter and a half of rain bombards the city. Outhouses overflow and contaminate water used for drinking, bathing, and washing cooking utensils. Many of the eight thousand annual deaths caused by cholera and gastrointestinal diseases occur during the rains. Antiquated, silt-clogged sewage pipes drain only a quarter inch of rainwater per hour. Manhole covers are removed to facilitate drainage, and in nonstop rains (more than thirty centimeters, or a foot, in twenty-four hours), open sewers, hidden under water, become booby traps as pedestrians inadvertently plunge into them and drown.

In August 1519, Magellan disembarked with a crew of 280 men among the five ships of his fleet: the Concepción, the San Antonio, the Santiago, the Victoria, and the flagship Trinidad. Four of the ships were three- or four-masted sailing ships called carracks; the Trinidad was a caravel. Each vessel held massive stores of supplies to last the men for weeks and months at sea, with plans to resupply in stops along the Canary Islands, Cape Verde, and South American port towns. No shipping clerk could have guessed how much they dangerously underestimated the needs of the voyage.

Richard Francis Burton was a British consul, Orientalist, explorer, best known today for translating the Arabian Nights and the Kama Sutra into English. He was the most educated explorer of the Victorian age, a time when only men of rough disposition set out to discover foreign lands, in stark contrast to the landed gentry, who were uninterested in international travel, unless it was in the comfort of a steamship to go administer a colony for the sake of the Crown or as a military officer deployed to extend the global landholdings of the British Empire. He

He spoke 29 languages, including Greek, Arabic, Persian, Icelandic, Turkish, Swahili, Hindi, and a host of other European, Asian, and African tongues.

So what can we generalize about Victorian vampires? They are already dead, yet not exactly dead, and clammy-handed. They can be magnetically repelled by crucifixes and they don’t show up in mirrors. No one is safe; vampires prey upon strangers, family, and lovers. Unlike zombies, vampires are individualists, seldom traveling in packs and never en masse. Many suffer from mortuary halitosis despite our reasonable expectation that they would no longer breathe. But our vampires herein also differ in interesting ways. Some fear sunlight; others do not. Many are bound by a supernatural edict that forbids them to enter a home without some kind of invitation, no matter how innocently mistaken. Dracula, for example, greets Jonathan Harker with this creepy exclamation that underlines another recurring theme, the betrayal of innocence (and also explains why I chose Stoker’s story “Dracula’s Guest” as the title of this anthology): “Welcome to my house! Enter freely and of your own will.” Yet other vampires seem immune to this hospitality prohibition. One common bit of folklore was that you ought never to refer to a suspected vampire by name, yet in some tales people do so without consequence. Contrary to their later presentation in movies and television, not all Victorian vampires are charming or handsome or beautiful. Some are gruesome. Some are fiends wallowing in satanic bacchanal and others merely contagious victims of fate, à la Typhoid Mary. A few, in fact, are almost sympathetic figures, like the hero of a Greek epic who suffers the anger of the gods. Curious bits of other similar folklore pop up in scattered places. Vampires in many cultures, for example, are said to be allergic to garlic. Over the centuries, this aromatic herb has become associated with sorcerers and even with the devil himself. It protected Odysseus from Circe’s spells. In Islamic folklore, garlic springs up from Satan’s first step outside the Garden of Eden and onion from his second. Garlic has become as important in vampire defense as it is in Italian cooking. If, after refilling your necklace sachet and outlining your window frames, you have some left over, you can even use garlic to guard your pets or livestock—although animals luxuriate in soullessness and thus appeal less to the undead. The vampire story as we know it was born in the early nineteenth century. As

Jep has turned into an excellent cameraman. He shoots our Duckman videos and does a lot editing. Phil brags about how no one can capture ducks like Jep does. You have to be a hunter to do it, and Jep knows exactly how ducks fly and where he needs to be at all times to capture them on film. Plus, Jep isn’t as outgoing as Jase and me, so he works well behind a camera. He loves to hunt but doesn’t mind being a guy who sits and watches the action, and that’s something Jase and I could never do. Plus, I really like hanging out with Jep. He and I share a love for cooking and coming up with new recipes. He’s the brother I would always choose first to accompany me on a road trip for a hunt or business deal. He’s quieter than the rest of us, but his sense of humor is epic, and he is an awesome deer hunter. He accompanies me on many trips for deer and gets everything set up for me. I guess I have kind of prided myself on seeing value in people, no matter how big or small. When people are more outspoken about their talents, anyone can see the value, but for others you have to help them along to really unleash their potential. And hey, life is too short to spend it with boring people. Jep and I have the same spirit of adventure. When we travel, Jase and Phil will just sit in their rooms, eat some ham and cheese, and do nothing. Jep and I always need to kick it up a notch.

RESISTANCE TO CHANGE? “The canal system of this country is being threatened by the spread of a new form of transportation known as ’railroads’ and the federal government must preserve the canals. . . . If canal boats are supplanted by ’railroads,’ serious unemployment will result. Captains, cooks, drivers, hostlers, repairmen, and lock tenders will be left without means of livelihood, not to mention the numerous farmers now employed growing hay for the horses. . . . As you may well know, Mr. President, ’railroad’ carriages are pulled at the enormous speed of 15 miles per hour by ’engines’ which, in addition to endanging life and limb of passengers, roar and snort their way through the countryside, setting fire to crops, scaring the livestock and frightening women and children. The Almighty certainly never intended that people should travel at such breakneck speed.” The above communication was from Martin Van Buren, then governor of New York, to President Andrew Jackson on January 21, 1829. In 1832 Van Buren was elected vice president of the United States under Andrew Jackson’s second term. In 1836 Van Buren was elected president of the United States. It is also interesting that the first railroad into Washington, DC, was completed in time to bring visitors from Philadelphia and New York to Van Buren’s inauguration. Sources: Janet E. Lapp, “Ride the Horse in the Direction It’s Going,” American Salesman, October 1998, pp. 26–29; and The World Book Encyclopedia, Volume 20 (Chicago: World Book—Childcraft International, Inc.), 1979, p. 214. 2

Abu Abdullah Ibn Battuta came from a prominent family of judges who studied thick tomes of Islamic law and wrote legally binding opinions on how to live out the law in daily life.

The 21-year-old set off for his journey the year before he died in 1324. Yet even though he traveled three times as far as Polo, crossing Africa, Asia, and China, Ibn Battuta has not received the same recognition. His memoirs, the Rihla (The Journey) was not translated into European languages until the nineteenth century and was unknown to Westerners except for the occasional Oriental scholar. Its full title is A Gift to Those Who Contemplate the Wonders of Cities and the Marvels of Traveling. Despite its lofty appellation, his work lives up

Memory of the elderly monk survived in the accounts of some of the greatest leaders in medieval Europe, along with lengthy accounts in the Vatican archives, but he was soon forgotten in the West and in his homeland of China.

Bar Sauma strengthened diplomatic and political channels in his attempts to build an East-West military alliance, and his efforts reopened the lines of communication throughout the post-Roman world at a time when the Crusades had compromised the resources of the Europe’s leading monarchies. His efforts also opened up new communication and trade channels between European and Middle East/Asian states.