Food Combinations Quotes

The beef industry has contributed to more American deaths than all the wars of this century, all natural disasters, and all automobile accidents combined. If beef is your idea of "real food for real people" you'd better live real close to a real good hospital.

The sixteen hundred dairies in California’s Central Valley alone produce more waste than a city of twenty-one million people-that’s more than the populations of London, New York, and Chicago combined.

On a sticky August evening two weeks before her due date, Ashima Ganguli stands in the kitchen of a Central Square apartment, combining Rice Krispies and Planters peanuts and chopped red onion in bowl.

Cooking is an art and patience a virtue... Careful shopping, fresh ingredients and an unhurried approach are nearly all you need. There is one more thing - love. Love for food and love for those you invite to your table. With a combination of these things you can be an artist - not perhaps in the representational style of a Dutch master, but rather more like Gauguin, the naïve, or Van Gogh, the impressionist. Plates or pictures of sunshine taste of happiness and love.

The first thing the boy Garion remembered was the kitchen at Faldor's farm. For all the rest of his life he had a special warm feeling for kitchens and those peculiar sounds and smells that seemed somehow to combine into a bustling seriousness that had to do with love and food and comfort and security and, above all, home. No matter how high Garion rose in life, he never forgot that all his memories began in that kitchen.

Your body, which is bonding millions of molecules every second, depends on transformation. Breathing and digestion harness transformation. Food and air aren’t just shuffled about but, rather, undergo the exact chemical bonding needed to keep you alive. The sugar extracted from an orange travels to the brain and fuels a thought. The emergent property in this case is the newness of the thought; no molecules in the history of the universe ever combined to produce that exact thought.

Americans now spend more money on fast food than on higher education, personal computers, computer software, or new cars. They spend more on fast food than on movies, books, magazines, newspapers, videos, and recorded music—combined.

To encapsulate the notion of Mardi Gras as nothing more than a big drunk is to take the simple and stupid way out, and I, for one, am getting tired of staying stuck on simple and stupid. Mardi Gras is not a parade. Mardi Gras is not girls flashing on French Quarter balconies. Mardi Gras is not an alcoholic binge. Mardi Gras is bars and restaurants changing out all the CD's in their jukeboxes to Professor Longhair and the Neville Brothers, and it is annual front-porch crawfish boils hours before the parades so your stomach and attitude reach a state of grace, and it is returning to the same street corner, year after year, and standing next to the same people, year after year--people whose names you may or may not even know but you've watched their kids grow up in this public tableau and when they're not there, you wonder: Where are those guys this year? It is dressing your dog in a stupid costume and cheering when the marching bands go crazy and clapping and saluting the military bands when they crisply snap to. Now that part, more than ever. It's mad piano professors converging on our city from all over the world and banging the 88's until dawn and laughing at the hairy-shouldered men in dresses too tight and stalking the Indians under Claiborne overpass and thrilling the years you find them and lamenting the years you don't and promising yourself you will next year. It's wearing frightful color combination in public and rolling your eyes at the guy in your office who--like clockwork, year after year--denies that he got the baby in the king cake and now someone else has to pony up the ten bucks for the next one. Mardi Gras is the love of life. It is the harmonic convergence of our food, our music, our creativity, our eccentricity, our neighborhoods, and our joy of living. All at once.

When moral superiority combines with billowing ignorance, they fill up a hot-air balloon that’s awfully hard not to poke.

Hope and carbohydrates were a powerful combination.

In 1970, Americans spent about $6 billion on fast food; in 2000, they spent more than $110 billion. Americans now spend more money on fast food than on higher education, personal computers, computer software, or new cars. They spend more on fast food than on movies, books, magazines, newspapers, videos, and recorded music—combined.

At present around 80 per cent of the world’s farmland is used to graze animals or to produce crops to feed to animals. The combined weight of animals bred for food is now ten times the combined weight of all wild mammals and birds put together.27, 28

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

There is lovemaking that is bad for a person, just as there is eating that is bad. That boysenberry cream pie from the Thrift-E Mart may appear inviting, may, in fact, cause all nine hundred taste buds to carol from the tongue, but in the end, the sugars, the additives, the empty calories clog arteries, disrupt cells, generate fat, and rot teeth. Even potentially nourishing foods can be improperly prepared. There are wrong combinations and improper preparations in sex as well. Yes, one must prepare for a fuck--the way an enlightened priest prepares to celebrate mass, the way a great matador prepares for the ring: with intensification, with purification, with a conscious summoning of sacred power. And even that won't work if the ingredients are poorly matched: oysters are delectable, so are strawberries, but mashed together ... (?!) Every nutritious sexual recipe calls for at least a pinch of love, and the fucks that rate four-star rankings from both gourmets and health-food nuts use cupfuls. Not that sex should be regarded as therapeutic or to be taken for medicinal purposes--only a dullard would hang such a millstone around the nibbled neck of a lay--but to approach sex carelessly, shallowly, with detachment and without warmth is to dine night after night in erotic greasy spoons. In time, one's palate will become insensitive, one will suffer (without knowing it) emotional malnutrition, the skin of the soul will fester with scurvy, the teeth of the heart will decay. Neither duration nor proclamation of commitment is necessarily the measure--there are ephemeral explosions of passion between strangers that make more erotic sense than lengthy marriages, there are one-night stands in Jersey City more glorious than six-months affairs in Paris--but finally there is a commitment, however brief; a purity, however threatened; a vulnerability, however concealed; a generosity of spirit, however marbled with need; and honest caring, however singled by lust, that must be present if couplings are to be salubrious and not slow poison.

There was real plasure to be had eating ice cream out of container and pickles out of a glass jar, standing up at the counter. I wondered whether the cravings associated with pregnancy were really only a matter of women feeling empowered to admit their odd longings to their husbands, to ask another person to bring them the eccentric combinations they'd long enjoyed in private.

She was a very good cook and also believed that color combinations of the food on your plate were important: "It isn't very interesting to eat a plate full of white, therefore it can't be very good for you either.

Studies continue to provide evidence that more than any other food, fruit is associated with lowered mortality from all cancers combined.

Eaters of Wonder Bread Must be underbred. So little to eat. Where's the wheat?

I don’t want anyone. I want you. Your wit and intelligence, your kindness and charm. The way your eyes crinkle when you laugh and how your smile makes the world tilt just a little bit. I even want the disgusting food combinations you put together and somehow make taste good. But that’s the thing about you, Vivian. You take the most ordinary or unexpected things and make them extraordinary. You see the silver lining in every situation and the good in everyone, even if they don’t deserve it. And I’m selfish enough to hope you’ll see how I don’t just want but need you. Today, tomorrow, and all the days that come after that.

I’d love to be a tabletop in Paris, where food is art and life combined in one, where people gather and talk for hours. I want lovers to meet over me. I’d want to be covered in drops of candle wax and breadcrumbs and rings from the bottom of wineglasses. I would never be lonely, and I would always serve a good purpose.

most cherished desires of present-day Westerners are shaped by romantic, nationalist, capitalist and humanist myths that have been around for centuries. Friends giving advice often tell each other, ‘Follow your heart.’ But the heart is a double agent that usually takes its instructions from the dominant myths of the day, and the very recommendation to ‘follow your heart’ was implanted in our minds by a combination of nineteenth-century Romantic myths and twentieth-century consumerist myths. The Coca-Cola Company, for example, has marketed Diet Coke around the world under the slogan ‘Diet Coke. Do what feels good.’ Even what people take to be their most personal desires are usually programmed by the imagined order. Let’s consider, for example, the popular desire to take a holiday abroad. There is nothing natural or obvious about this. A chimpanzee alpha male would never think of using his power in order to go on holiday into the territory of a neighbouring chimpanzee band. The elite of ancient Egypt spent their fortunes building pyramids and having their corpses mummified, but none of them thought of going shopping in Babylon or taking a skiing holiday in Phoenicia. People today spend a great deal of money on holidays abroad because they are true believers in the myths of romantic consumerism. Romanticism tells us that in order to make the most of our human potential we must have as many different experiences as we can. We must open ourselves to a wide spectrum of emotions; we must sample various kinds of relationships; we must try different cuisines; we must learn to appreciate different styles of music. One of the best ways to do all that is to break free from our daily routine, leave behind our familiar setting, and go travelling in distant lands, where we can ‘experience’ the culture, the smells, the tastes and the norms of other people. We hear again and again the romantic myths about ‘how a new experience opened my eyes and changed my life’. Consumerism tells us that in order to be happy we must consume as many products and services as possible. If we feel that something is missing or not quite right, then we probably need to buy a product (a car, new clothes, organic food) or a service (housekeeping, relationship therapy, yoga classes). Every television commercial is another little legend about how consuming some product or service will make life better. 18. The Great Pyramid of Giza. The kind of thing rich people in ancient Egypt did with their money. Romanticism, which encourages variety, meshes perfectly with consumerism. Their marriage has given birth to the infinite ‘market of experiences’, on which the modern tourism industry is founded. The tourism industry does not sell flight tickets and hotel bedrooms. It sells experiences. Paris is not a city, nor India a country – they are both experiences, the consumption of which is supposed to widen our horizons, fulfil our human potential, and make us happier. Consequently, when the relationship between a millionaire and his wife is going through a rocky patch, he takes her on an expensive trip to Paris. The trip is not a reflection of some independent desire, but rather of an ardent belief in the myths of romantic consumerism. A wealthy man in ancient Egypt would never have dreamed of solving a relationship crisis by taking his wife on holiday to Babylon. Instead, he might have built for her the sumptuous tomb she had always wanted. Like the elite of ancient Egypt, most people in most cultures dedicate their lives to building pyramids. Only the names, shapes and sizes of these pyramids change from one culture to the other. They may take the form, for example, of a suburban cottage with a swimming pool and an evergreen lawn, or a gleaming penthouse with an enviable view. Few question the myths that cause us to desire the pyramid in the first place.

The flowers are so beautiful, but God's love is infinitely stronger for us than the beauty of ALL flowers and all beautiful things combined!

We are not creators; only combiners of the created. Invention isn't about new ingredients, but new recipes. And innovations taste the best.

I had to piece together a diet for her, too. I knew which combinations of which foods on which days would rehang everything that was draped so delicately beneath her skin. In a matter of months, the body under the smock was organized anew, redistributed

Socrates poisoned, Aristides ostracized, Aristotle fleeing for his life, Jesus crucified, Paul beheaded, Peter crucified head downward, Savonarola martyred, Spinoza hunted, tracked and cursed, and an order issued that no man should speak to him not supply him food or shelter, Bruno burned, Galileo imprisoned, Huss, Wyclif, Latimer and Tyndale used for kindling - all this in the name of religion, institutional religion, the one thing that has caused more misery, heartaches, bloodshed, war, than all other causes combined.

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

Are oysters aphrodisiacs? For men, the smell of baked cinnamon buns had such a powerful impact on libido that it trumped the scents of a slew of various perfumes combined. Men were also strongly aroused by the scent of pumpkin pie, lavender, doughnuts, cheese pizza, buttered popcorn, vanilla and strawberries. The foods and smells that got women going more than anything else were licorice, banana nut bread, cucumbers, and candy.

Firekeeper still could not understand the human penchant for eating in company. Even less so, she could not understand the human desire to combine business and meals. True, a wolf pack shared a kill, but not from any great desire to do so—rather because any who departed the scene would be unlikely to get a share... She struggled...not to bolt her food and almost always remembered that growling when a person spoke to you was not a proper response.

Originally, the atoms of carbon from which we’re made were floating in the air, part of a carbon dioxide molecule. The only way to recruit these carbon atoms for the molecules necessary to support life—the carbohydrates, amino acids, proteins, and lipids—is by means of photosynthesis. Using sunlight as a catalyst the green cells of plants combine carbon atoms taken from the air with water and elements drawn from the soil to form the simple organic compounds that stand at the base of every food chain. It is more than a figure of speech to say that plants create life out of thin air.

Marlowe said that the food combined with anonymity was like a narcotic.

Fries and fortune... The perfect combination.

I'll tell you something about tough things. They just about kill you, but if you decide to keep working at them, you'll find the way through. On the Food Network they have these shows where cooks have to put a meal together with all these weird ingredients. That's a lot like my life-dealing with things you wouldn't think ever go together. But a good cook can make the best meal out of the craziest combinations.

By this international commerce of geese, the waste corn of Illinois is carried through the clouds to the Arctic tundras, there to combine with the waste sunlight of a nightless June to grow goslings for all the lands between. And in this annual barter of food for light, and winter warmth for summer solitude, the whole continent receives as net profit a wild poem dropped from the murky skies upon the muds of March.

A real dish has grown from all the chefs who have combined their talents over the centuries to develop a meal with unique physical characteristics, for there’s not a chef on earth who can claim sole title to a particular dish. It will have typical Iberian or French features, but with traces of Indian, Celtic, Roman, Jewish and even Moorish culture in its savour, although food can’t possibly pass from one country to another without change

As I learned about the consequences of my food choices and as I recognized that I didn't have to eat animals, and that eating animals caused the animals to suffer, it caused an enormous footprint on our planet, and it wasn't healthy, it made since to go vegan. And, it's one of the best decisions I've ever made, and I think most people who've decided to go vegan share a similar experience. It's very empowering. And, when I went vegan I actually started eating a wide variety of foods I had never tried before. Different ethnic foods. You also start combining things in different ways, you start becoming more creative in the kitchen. But I went vegan just because it seemed to make sense, and it was aligned with my own values, because I didn't want to support this system that was so abusive to animals, and wasting and squandering so many scarce resources on our planet. And it was also healthier, so it was in my interest to eat food that was plant-based instead of animal-based. Living a vegan lifestyle makes a lot of sense.

I’d sign up to flip burgers at the nearest fast-food joint if it meant avoiding doing vaginal exams on my sister. The mere thought was worse than that disgusting horror flick called The Human Centipede. Seriously, if you’ve never seen that movie, don’t fucking see that movie. That flick is more traumatic than the blue waffle and that “Two Girls One Cup” site combined. Jesus. Don’t Google those either.

From a historical point of view, restricting the availability of addictive substances must be seen as a peculiarly perverse example of Calvinist dominator thought - a system in which the sinner is to be punished in this world by being transformed into an exploitable, of his cash, by the criminal/governmental combine that provides the addicitve substances. The image is more horrifying than that of the serpent that devours itself - it is once again the Dionysian image of the mother who devours her children, the image of a house divided against itself.

The French approach to food is characteristic; they bring to their consideration of the table the same appreciation, respect, intelligence and lively interest that they have for the other arts, for painting, for literature, and for the theatre. We foreigners living in France respect and appreciate this point of view but deplore their too strict observance of a tradition which will not admit the slightest deviation in a seasoning or the suppression of a single ingredient. Restrictions aroused our American ingenuity, we found combinations and replacements which pointed in new directions and created a fresh and absorbing interest in everything pertaining to the kitchen.

The elves couldn’t hide their sour expressions, forced to inhale the foul combination of the potent human food. "What is their fascination with cheese?" Adamar

Lexington, Kentucky looks like paradise. Acres of grass as green and tender as a golf course putting green surround hilltop mansions. New Circle Road--a beltway enveloping the city's heartland like a moat--attempts to separate the wealthy landowners from the encroaching strip centers and fast-food joins that are symbolic of the rest of the state .... Combining the traditional feelings of Southerners with the uniquely gorgeous landscape of the bluegrass, Lexingtonians consider themselves and their region the cream of the crop--not only of Kentucky, but also of the nation.

…Sugar has become an ingredient avoidable in prepared and packaged foods only by concerted and determined effort, effectively ubiquitous. Not just in the obvious sweet foods (candy bars, cookies, ice creams, chocolates, sodas, juices, sports and energy drinks, sweetened iced tea, jams, jellies, and breakfast cereals both cold and hot), but also in peanut butter, salad dressings, ketchup, BBQ sauces, canned soups, cold cuts, luncheon meats, bacon, hot dogs, pretzels, chips, roasted peanuts, spaghetti sauces, canned tomatoes, and breads. From the 1980's onward manufacturers of products advertised as uniquely healthy because they were low in fat…not to mention gluten free, no MSG, and zero grams trans fat per serving, took to replacing those fat calories with sugar to make them equally…palatable and often disguising the sugar under one or more of the fifty plus names, by which the fructose-glucose combination of sugar and high-fructose corn syrup might be found. Fat was removed from candy bars sugar added, or at least kept, so that they became health food bars. Fat was removed from yogurts and sugars added and these became heart healthy snacks, breakfasts, and lunches.

However, over the years, in many restaurants, the sublimely simple combination of butter and cheese has been altered to satisfy American palates. Cream has crept its way in (unnecessary), as well as chicken (yuck), broccoli (why?), and turkey (really? Fuck off). At any rate, fettucini Alfredo was basically all I ate for the entire summer, and as a college student, I thought it was just dandy.

All Carolina folk are crazy for mayonnaise, mayonnaise is as ambrosia to them, the food of their tarheeled gods. Mayonnaise comforts them, causes the vowels to slide more musically along their slow tongues, appeasing their grease-conditioned taste buds while transporting those buds to a place higher than lard could ever hope to fly. Yellow as summer sunlight, soft as young thighs, smooth as a Baptist preacher's rant, falsely innocent as a magician's handkerchief, mayonnaise will cloak a lettuce leaf, some shreds of cabbage, a few hunks of cold potato in the simplest splendor, restyling their dull character, making them lively and attractive again, granting them the capacity to delight the gullet if not the heart. Fried oysters, leftover roast, peanut butter: rare are the rations that fail to become instantly more scintillating from contact with this inanimate seductress, this goopy glory-monger, this alchemist in a jar. The mystery of mayonnaise-and others besides Dickie Goldwire have surely puzzled over this_is how egg yolks, vegetable oil, vinegar (wine's angry brother), salt, sugar (earth's primal grain-energy), lemon juice, water, and, naturally, a pinch of the ol' calcium disodium EDTA could be combined in such a way as to produce a condiment so versatile, satisfying, and outright majestic that mustard, ketchup, and their ilk must bow down before it (though, a at two bucks a jar, mayonnaise certainly doesn't put on airs)or else slink away in disgrace. Who but the French could have wrought this gastronomic miracle? Mayonnaise is France's gift to the New World's muddled palate, a boon that combines humanity's ancient instinctive craving for the cellular warmth of pure fat with the modern, romantic fondness for complex flavors: mayo (as the lazy call it) may appear mild and prosaic, but behind its creamy veil it fairly seethes with tangy disposition. Cholesterol aside, it projects the luster that we astro-orphans have identified with well-being ever since we fell from the stars.

There are 3,500 calories in a pound of stored body fat. In theory, if you create a 3,500-calorie deficit per week through diet, exercise, or a combination of both, you will lose one pound (assuming you lose 100 percent body fat). If you create a 7,000-calorie deficit in a week, you will lose two pounds. You can create the calorie deficit by reducing food, increasing exercise, or preferably a combination of both.

By this international commerce of geese, the waste corn of Illinois is carried through the clouds of the Arctic tundras, there to combine with the waste sunlight of a nightless June to grow goslings for all the lands between. And in this annual barter of food for light, and winter warmth for summer solitude, the whole continent receives as net profit a wild poem dropped from the murky skies upon the muds of March.

By this international commerce of geese, the waste corn of Illinois is carried through the clouds to the Arctic tundras, there to combine with the waste sunlight of a nightless June to grow goslings fro all the lands between. And in this annual barter of food for light, and winter warmth for summer solitude, the whole continent receives as a net profit a wild poem dropped from the murky skies upon the muds of March.

Refined added sugar causes astronomically more deaths and disability per year than COVID-19 and fentanyl overdoses combined. We need to see refined added sugar for what it is: an addictive, dangerous drug that has been included in 74 percent of foods in the U.S. food system and for which the body needs zero grams in a lifetime. Of all the levers most damaging our cells and preventing Good Energy, I believe the worst offender may be added sugar. This substance has become a mainstay of food that we and our children eat regularly. As Dr. Robert Lustig has noted, sugar shows up on labels in fifty-six different names and sneaks in everywhere.

As my library of podcast interviews was growing, I realized I had more to say about the common threads and insights I had gained into how chefs think, their methodologies, and their inspirations. Combined with my own experiences in the food industry, it was clear I had a story to tell. The result is my book, Conversations Behind the Kitchen Door. Whether you’re a professional in the industry or just a dedicated food enthusiast, I’m confident you’ll enjoy reading it.

She did not respond, only clung harder to my embrace, and I held her with all the afflictions of a man torn by love. What a miracle she was, what a truly exquisite paragon of beauty and virtue so incredibly combined. And all perhaps wrenched from my grasp because of a war I had no real interest in nor knowledge of. In that moment I did not care who won, if only it would end and I could be with her. I would accept the whole responsibility of defeat if I had to, if only it meant a life with her by my side. I just wanted her. Needed her. As simply and clearly as one needs food and oxygen and light, I needed her in my life. And above us, flittering tranquilly in the trees above, the finches and skylarks continued to sing peacefully into the fading sun.

As A. J. McMichael writes: “Each species is an experiment of Nature. Only one such experiment, Homo sapiens, has evolved in a way that has enabled its biological adaptation to be complemented by a capacity for cumulative cultural adaptation. This unprecedented combination of the usual biologically-based drive for short-term gain (food, territory and sexual consummation) with an intellectual capacity to satisfy that drive via increasingly complex cultural practices is what distinguishes the human ‘experiment.’”6

Ah, that poor boy was unlucky. Perhaps his trainer or doctor had told him to take some spicy food for fast blood circulation. That’s why he had come here for Korean Tofu Soup – which is very spicy. Because of jogging, his heart was already beating fast, which means fast blood circulation. To make the matter worse, the hot and spicy soup, combined with witnessing some hot action, meant that his blood wasn’t running, but boiling. He was clinging to the wall trembling. If they hadn’t killed him, he would’ve died on the spot anyway.

Hunter's stew is also known as hunter's pot or perpetual stew. It is made in a large pot, and the ingredients are anything you can find. The idea is that it is never finished, never emptied all the way- instead it is topped up perpetually. It is a stew with an unending cycle. It is a stew that can last for years. It dates back to medieval Poland, first made in cauldrons no one bothered to empty or wash. It began with the simmering of game meat- pigeon, hare, hen, pheasant, rabbit- just anything you could get your hands on. It would then be supplemented with foraged vegetables, seasoned with wild herbs. Sometimes spices or even wine would be added. Then, as time went by, additional food scraps and leftovers were thrown in- recently harvested produce, stale hunks of bread, newly slaughtered meat, or beans dried for the winter months. It would exist in perpetuity, always the same, always new. Traditionally the stew has spicy, savory, and sour notes. An element of sourness is absolutely necessary to cut through the rich and intense flavor. It is said to improve with age.

Culture alone cannot explain the phenomena of such high rates of eating disorders. Eating disorders are complex, but what they all seem to have in common is the ability to distract women from the memories, sensations, and experience of the sexual abuse through starving, bingeing, purging, or exercising. They keep the focus on food, body image, weight, fat, calories, diets, miles, and other factors that women focus on during the course of an eating disorder. These disorders also have the ability to numb a woman from the overwhelming emotions resulting from the sexual abuse — especially loss of control, terror, and shame about her body. Women often have a combination of eating disorders in in their history. Some women are anorexic during one period of their life, bulimic during another, and compulsive eaters at yet another stage.

The meteorologist sent more LA restaurant recommendations as they occurred to him: mapo tofu lasagna, cheese wheel pasta just for the spectacle of it, pupusas, cha gio, tahdig from his uncle's sit-down establishment, neither of us dwelling on whether these restaurants still existed.

Dining in restaurants is disappointing more often than not, I have learned. Even in the most celebrated restaurants---especially in the most celebrated restaurants. It's impossible for anything to live up to expectations set so high. There's chemistry involved in making a magical night out. Where you are sitting, your mood and that of your date, your rapport with the server, all these elements are as important as the food, and rarely do they all combine in harmony. Still when you hit it, it's so superb that it's worth taking the chance and going out every so often.

The evidence cited here represents only an infinitesimally small fraction of the total number of interactions operating every moment in our bodies. Clearly, the common belief that we can investigate the effects of a single nutrient or drug, unmindful of the potential modifications by other chemical factors, is foolhardy. This evidence should also make us extremely hesitant to “mega-dose” on nutrients isolated from whole foods. Our bodies have evolved to eat whole foods, and can therefore deal with the combinations and interactions of nutrients contained in those foods.

The psychoanalyst Erik H. Erikson devoted a chapter in his Pulitzer Prize—winning book, Childhood and Society, to his reflections on the American identity. “This dynamic country,” he wrote, “subjects its inhabitants to more extreme contrasts and abrupt changes during a generation than is normally the case with other great nations.” Such trends have only accelerated since Erikson made that observation in 1950. The effects of rapid social and economic shifts on the parenting environment are too well known to need detailing here. The erosion of community, the breakdown of the extended family, the pressures on marriage relationships, the harried lives of nuclear families still intact and the growing sense of insecurity even in the midst of relative wealth have all combined to create an emotional milieu in which calm, attuned parenting is becoming alarmingly difficult. The result being successive generations of children in alienation, drug use and violence — what Robert Bly has astutely described as “the rage of the unparented.” Bly notes in The Sibling Society that “in 1935 the average working man had forty hours a week free, including Saturday. By 1990, it was down to seventeen hours. The twenty-three lost hours of free time a week since 1935 are the very hours in which the father could be a nurturing father, and find some center in himself, and the very hours in which the mother could feel she actually has a husband.” These patterns characterize not only the earlyyears of parenting, but entire childhoods. “Family meals, talks, reading together no longer take place,” writes Bly. “What the young need — stability, presence, attention, advice, good psychic food, unpolluted stories — is exactly what the sibling society won’t give them.

Seasonality (eating the best at its peak) and seasoning (the art of choosing and combining flavors to complement food) are vital for fighting off the food lover’s worst enemy: not calories, but boredom. Eat the same thing in the same way time and again, and you’ll need more just to achieve the same pleasure. (Think of it as “taste tolerance.”) Have just one taste experience as your dinner (the big bowl of pasta, a big piece of meat), and you are bound to eat too much, as you seek satisfaction from volume instead of the interplay of flavor and texture that comes from a well thought out meal.

Pear and Arugula Salad Although it sounds like a weird combination at first, this salad is delicious. It combines the pears with arugula and walnuts and the final result is rich and filling.   Time: 20 minutes Servings: 4   Ingredients: ·       1 pound arugula ·       2 pears, sliced ·       ½ lemon, juiced ·       1 teaspoon honey ·       1 teaspoon apple cider vinegar ·       1 tablespoon Dijon mustard ·       Salt and pepper to taste ·       ¼ cup walnuts, chopped   Directions: 1     Place the arugula on a platter. Arrange the pear slices over the arugula. 2     In a small glass jar, mix the lemon juice, honey, vinegar and mustard. Add salt and pepper to taste and cover the jar with a lid. 3     Shake well then drizzle the dressing over the salad. 4     Top with walnuts and serve immediately.   Nutritional information per serving Calories: 145 Fat: 5.7g Protein: 5.4g Carbohydrates: 22.8g

After belabouring a great many people for a great many years for being unprogressive, Mr. Shaw has discovered, with characteristic sense, that it is very doubtful whether any existing human being with two legs can be progressive at all. Having come to doubt whether humanity can be combined with progress, most people, easily pleased, would have elected to abandon progress and remain with humanity. Mr. Shaw, not being easily pleased, decides to throw over humanity with all its limitations and go in for progress for its own sake. If man, as we know him, is incapable of the philosophy of progress, Mr. Shaw asks, not for a new kind of philosophy, but for a new kind of man. It is rather as if a nurse had tried a rather bitter food for some years on a baby, and on discovering that it was not suitable, should not throw away the food and ask for a new food, but throw the baby out of window, and ask for a new baby.

I don’t want anyone. I want you. Your wit and intelligence, your kindness and charm. The way your eyes crinkle when you laugh and how your smile makes the world tilt just a little bit. I even want the disgusting food combinations you put together and somehow make taste good. But that’s the thing about you, Vivian. You take the most ordinary or unexpected things and make them extraordinary. You see the silver lining in every situation and the good in everyone, even if they don’t deserve it. And I’m selfish enough to hope you’ll see how much I don’t just want but need you. Today, tomorrow, and all the days that come after that.

Man, it is true, can, by combination, surmount all his real enemies, and become master of the whole animal creation: but does he not immediately raise up to himself imaginary enemies, the daemons of his fancy, who haunt him with superstitious terrors, and blast every enjoyment of life? His pleasure, as he imagines, becomes, in their eyes, a crime: his food and repose give them umbrage and offense: his very sleep and dreams furnish new materials to anxious fear: and even death, his refuge from every other ill, presents only the dread of endless and innumerable woes. Nor does the wolf molest more the timid flock, than superstition does the anxious breast of wretched mortals.

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

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

The next healthiest but suboptimal starch comes from broken grains, also known as flours. Whole wheat bread, for example, is denser and more caloric than wheat berries in their original form, but whole wheat flour itself is not inherently fatty or unhealthy. If you’re trying to lose weight, staying away from broken grains is probably a good idea because broken grains are more concentrated in calories and generally don’t have as much fiber as whole grains, so they’re absorbed quickly in the system. The worst starch comes in refined foods and is combined with fats and sugars in products like muffins and cake. These starchy foods will put weight on you fast, but it’s largely because of the added fats and sugars.

Make the race proud," the elders used to say. But by then, I knew that I wasn't so much bound by a biological race as to a group of people, and these people were not black because of any uniform color or any uniform physical feature. They were bound because they suffered under the weight of the dream, and they were bound by all the beautiful things, all the language and mannerisms, all the food and music, all the literature and philosophy, all the common language that they had fashioned like diamonds under the weight of the dream. ... In other words, I was part of a world. And looking out, I had friends who too were part of other worlds. The world of Jews, or New Yorkers. The world of southerners or gay men. Of immigrants, of Californians, of Native Americans, or a combination of any of these worlds stitched into worlds like tapestry. And though I could never myself be a native of any of these worlds, I knew that nothing so essentialist as race stood between us. I had read too much by then, and my eyes, my beautiful precious eyes, were growing stronger each day. And I saw that what divided me from the world was not anything intrinsic to us, but the actual injury done by people intent on naming us. Intent on believing that what they have named us matters more than anything we could ever actually do. In America, the injury is not in being born with darker skin, with fuller lips, with a broader nose, but in everything that happens after.

It's like any time a white friend suggests Korean barbecue. Or when I see a Food Network special where some tattooed white dude with a nineteenth-century-looking beard-and-mustache combo introduces viewers to this kimchi al pastor bánh mì monstrosity he peddles from a food truck that sends out location tweets. It's like when white people tell me how much they love kimchee and bull-go-ghee, and the words just roll off their tongues as if there exists nothing irreconcilable between the two languages. It's like, don't touch my shit. It's difficult to articulate because I know it's not rational. But as a bilingual immigrant from Korea, as someone who code-switches between Korean and English daily while running errands or going to the supermarket, not to mention the second-nature combination of the languages that I'll speak with my parents and siblings, switching on and switching off these at times unfeasibly different sounds, dialects, grammatical structures? It's fucking irritating. I don't want to be stingy about who gets to enjoy all these fermented wonders -- I'm glad the stigma around our stinky wares is dissolving away. But when my husband brings me a plate of food he made out of guesswork with a list of ingredients I've curated over the years of my burgeoning adulthood with the implicit help of my mother, my grandmother, and my grandmother's mother who taught me the patience of peeling dozens of garlic cloves in a sitting with bare hands, it puts me in snap-me-pff-a-hickory-switch mode.

The United States is also losing the rugged pioneering spirit that once defined it. In 1850, Herman Melville boasted that “we are the pioneers of the world, the advance-guard, sent on through the wilderness of untried things, to break a new path in the New World.”7 Today many of the descendants of these pioneers are too terrified of tripping up to set foot on any new path. The problem starts with school. In 2013, a school district in Maryland banned, among other things, pushing children on swings, bringing homemade food into school, and distributing birthday invitations on school grounds.8 It continues in college, where professors have provided their charges with “safe spaces” and “trigger warnings.” It extends to every aspect of daily life. McDonald’s prints warning signs on its cups of coffee pointing out that “this liquid may be hot.” Winston Churchill once said to his fellow countrymen, “We have not journeyed across the centuries, across the oceans, across the mountains, across the prairies, because we are made of sugar candy.”9 Today, thanks to a malign combination of litigation, regulation, and pedagogical fashion, sugar-candy people are everywhere.

My food, they generously agreed, was fantastic. I opened a midpriced restaurant in Paris that served the kind of cuisine that would become commonplace, Italianish and Chinese Americanish for a new age. Chili oil and ricotta shared space with mung flour, dandelion greens, ash. As the first of its kind, my restaurant was a minor success. It expanded to half a dozen locations before young and hungry chefs came flooding back into Paris.

They wanted you to grow up into some helpless combination of old person and infant. They wanted you to have a house and a family and a refrigerator and a TV, and not know how any of it worked. They wanted you to spend your life working on something that was never concrete, never anything you could see or hold in your hands, and if you didn't do that they wanted to put you in jail. Cutting down forests, poisoning the earth - it was a country driven by stupid, blind impulse. It was a country where nobody knew where their food came from or where their garbage went, they just flushed the bowl, kept eating it and throwing it away, building bombs and computers, cars and TVs, sending people off to Vietnam so they could set it on fire. It was a country that had turned against everyone he knew, cast them out like garbage, and all they could do was smile to themselves at all they'd learned and wait patiently for the fires to start here at home.

A man does not come to the almshouse or the jail by the tyranny of fate or circumstance, but by the pathway of grovelling thoughts and base desires. Nor does a pure-minded man fall suddenly into crime by stress of any mere external force; the criminal thought had long been secretly fostered in the heart, and the hour of opportunity revealed its gathered power. Circumstance does not make the man; it reveals him to himself No such conditions can exist as descending into vice and its attendant sufferings apart from vicious inclinations, or ascending into virtue and its pure happiness without the continued cultivation of virtuous aspirations; and man, therefore, as the lord and master of thought, is the maker of himself the shaper and author of environment. Even at birth the soul comes to its own and through every step of its earthly pilgrimage it attracts those combinations of conditions which reveal itself, which are the reflections of its own purity and, impurity, its strength and weakness. Men do not attract that which they want, but that which they are. Their whims, fancies, and ambitions are thwarted at every step, but their inmost thoughts and desires are fed with their own food, be it foul or clean. The "divinity that shapes our ends" is in ourselves; it is our very self. Only himself manacles man: thought and action are the gaolers of Fate—they imprison, being base; they are also the angels of Freedom—they liberate, being noble. Not what he wishes and prays for does a man get, but what he justly earns. His wishes and prayers are only gratified and answered when they harmonize with his thoughts and actions.

con Zucchine alla Nerano — SERVES 4 — About 16fl oz sunflower oil or vegetable oil, or, if you choose, olive oil 8 to 10 small zucchine (courgettes) 75g chopped fresh basil Sea salt to taste Extra virgin olive oil 500g spaghetti 200g grated Parmigiano-Reggiano • Put the sunflower oil in a large pot and bring to a low boil over medium-high heat. • Slice the zucchine into thin rounds and fry in the oil until they are golden brown. Remove and set aside on paper towels. • Sprinkle with basil and salt. • Transfer to a bowl and drizzle liberally with olive oil. • Boil the pasta until al dente and strain, reserving about two cupfuls of the pasta water. • Place the cooked pasta in a large pan or pot over low heat along with the zucchine mixture and combine gently. Add the pasta water, a little at a time, to create a creamy texture. You may not use all of the pasta water. Now add some of the Parmigiano to the mixture and continue to combine by stirring gently and tossing. When the mixture has a slight creaminess, remove from the stove and serve immediately. Note: The zucchine mixture can be refrigerated for about 5 days for use at a later date. Best to bring it to room temperature before using.

A primary goal of food science is to create products that are more attractive to consumers. Nearly every food in a bag, box, or jar has been enhanced in some way, if only with additional flavoring. Companies spend millions of dollars to discover the most satisfying level of crunch in a potato chip or the perfect amount of fizz in a soda. Entire departments are dedicated to optimizing how a product feels in your mouth—a quality known as orosensation. French fries, for example, are a potent combination—golden brown and crunchy on the outside, light and smooth on the inside. Other processed foods enhance dynamic contrast, which refers to items with a combination of sensations, like crunchy and creamy. Imagine the gooeyness of melted cheese on top of a crispy pizza crust, or the crunch of an Oreo cookie combined with its smooth center. With natural, unprocessed foods, you tend to experience the same sensations over and over—how’s that seventeenth bite of kale taste? After a few minutes, your brain loses interest and you begin to feel full. But foods that are high in dynamic contrast keep the experience novel and interesting, encouraging you to eat more. Ultimately, such strategies enable food scientists to find the “bliss point” for each product—the precise combination of salt, sugar, and fat that excites your brain and keeps you coming back for more. The result, of course, is that you overeat because hyperpalatable foods are more attractive to the human brain. As Stephan Guyenet, a neuroscientist who specializes in eating behavior and obesity, says, “We’ve gotten too good at pushing our own buttons.” The modern food industry, and the overeating habits it has spawned, is just one example of the 2nd Law of Behavior Change: Make it attractive. The more attractive an opportunity is, the more likely it is to become habit-forming.

Man is, at one and the same time, a solitary being and a social being. As a solitary being, he attempts to protect his own existence and that of those who are closest to him, to satisfy his personal desires, and to develop his innate abilities. As a social being, he seeks to gain the recognition and affection of his fellow human beings, to share in their pleasures, to comfort them in their sorrows, and to improve their conditions of life. Only the existence of these varied, frequently conflicting, strivings accounts for the special character of a man, and their specific combination determines the extent to which an individual can achieve an inner equilibrium and can contribute to the well-being of society. It is quite possible that the relative strength of these two drives is, in the main, fixed by inheritance. But the personality that finally emerges is largely formed by the environment in which a man happens to find himself during his development, by the structure of the society in which he grows up, by the tradition of that society, and by its appraisal of particular types of behavior. The abstract concept “society” means to the individual human being the sum total of his direct and indirect relations to his contemporaries and to all the people of earlier generations. The individual is able to think, feel, strive, and work by himself; but he depends so much upon society—in his physical, intellectual, and emotional existence—that it is impossible to think of him, or to understand him, outside the framework of society. It is “society” which provides man with food, clothing, a home, the tools of work, language, the forms of thought, and most of the content of thought; his life is made possible through the labor and the accomplishments of the many millions past and present who are all hidden behind the small word “society.

Maybe that's where it started and they brought it back from the desert, some kind of contagious psychic wound, guilt based. Maybe it's the dark matter, invisibly making up most of the universe. Maybe it was methane thawing at the bottom of the sea, releasing some ancient spore from the melted icebergs. Maybe it was the hole in the ozone, the collapse of the upper atmosphere. Maybe it was the overload of information, the swarms of data generated by every human gesture. Maybe it was the networking craze, the resurrection of dead friendships and memories meant to be lost, now resurfacing like rusted shipwrecks to reclaim our attention and scramble our sense of time. Maybe it was the death of an artist at the hands of a zealot. Maybe it was the particles made to collide. Maybe the mapping of the genome. Maybe the clashing of gods, the tug-of-war over our souls, not one of them refusing to let go, instead opting to see us sliced in two by Soloman's sword. Maybe it was food becoming a prop for food. Maybe it was a distant comet dusting us with its tail of poisoned ice. Maybe it was someone uttering a combination of syllables that should never be uttered. Maybe it was the emergence of collective intelligence, the flattening of the world. Maybe the game we inhabit had a glitch. Maybe the angel's horn had finally been blown.

To begin with there is no up or down inside the cell (gravity doesn’t meaningfully apply at the cellular scale), and not an atom’s width of space is unused. There is activity everywhere and a ceaseless thrum of electrical energy. You may not feel terribly electrical, but you are. The food we eat and the oxygen we breathe are combined in the cells into electricity. The reason we don’t give each other massive shocks or scorch the sofa when we sit down is that it is all happening on a tiny scale: a mere 0.1 volts travelling distances measured in nanometres. However, scale that up and it would translate as a jolt of 20 million volts per metre, about the same as the charge carried by the main body of a thunderstorm.

Fish roe and butter makes for a truly exquisite pairing! By adding butter to pollock roe, with its clusters of firm little orbs just like miniature egg yolks, you take away any unpleasant fishiness from the roe, instead producing a sauce with an inexplicable fullness of taste that forms a perfect coating for the carbohydrates, setting off their plumpness and texture like a dream. Perhaps best of all is the pretty pink hue of the roe, like a gorgeous spring evening (you may know by now that pink is my favorite color!). The butter and rosy-colored roe combination coats each and every spaghetti strand, bringing out that delicious semolina scent and generating a flavor that feels like a wave of kindness rising up uncontrollably from inside your chest.

Refined Added Sugar Refined added sugar causes astronomically more deaths and disability per year than COVID-19 and fentanyl overdoses combined. We need to see refined added sugar for what it is: an addictive, dangerous drug that has been included in 74 percent of foods in the U.S. food system and for which the body needs zero grams in a lifetime. Of all the levers most damaging our cells and preventing Good Energy, I believe the worst offender may be added sugar. This substance has become a mainstay of food that we and our children eat regularly. As Dr. Robert Lustig has noted, sugar shows up on labels in fifty-six different names and sneaks in everywhere. While dozens of types of refined sugar are added to foods, chief among the offenders is high-fructose corn syrup,

Imaginary Lives Imaginary Lives is a thought experiment I have adapted from two important career-change thinkers, Julia Cameron and John Williams, which aims to take your ideas a stage closer towards specific job options.55 It’s simple but potentially powerful. • Imagine five parallel universes, in each of which you could have a whole year off to pursue absolutely any career you desired. Now think of five different jobs you might want to try out in each of these universes. Be bold in your thinking, have fun with your ideas and your multiple selves. Your five choices might be food photographer, member of parliament, tai chi instructor, social entrepreneur running a youth education project, and wide-achieving Renaissance generalist. One person I know who did this activity – a documentary film maker who was having doubts about her career – listed massage therapist, sculptor, cellist, screen-play writer, and owner of her own bar on a tiny, old-fashioned Canarian island. Now come back down to earth and look hard at your five choices. Write down what it is about them that attracts you. Then look at them again, and think about this question: • How does each career measure up against the two motivations in the previous activity that you chose to prioritize in the future? If you decided, for instance, that you want a combination of making a difference and high status, check whether your five imaginary careers might provide them. The point is to help you think more deeply about exactly what you are looking for in a career, the kind of experiences that you truly desire.

The carciofini were good at the moment, no doubt about it, particularly the romagnolo, a variety of artichoke exclusive to the region, so sweet and tender it could even be eaten raw. Puntarelle, a local bitter chicory, would make a heavenly salad. In the Vini e Olio he found a rare Torre Ercolana, a wine that combined Cabernet and Merlot with the local Cesanese grape. The latter had been paired with the flavors of Roman cuisine for over a thousand years: they went together like an old married couple. There was spring lamb in abundance, and he was able to track down some good abbachio, suckling lamb that had been slaughtered even before it had tasted grass. From opportunities like these, he began to fashion a menu, letting the theme develop in his mind. A Roman meal, yes, but more than that. A springtime feast, in which every morsel spoke of resurgence and renewal, old flavors restated with tenderness and delicacy, just as they had been every spring since time began. He bought a bottle of oil that came from a tiny estate he knew of, a fresh pressing whose green, youthful flavors tasted like a bowl of olives just off the tree. He hesitated before a stall full of fat white asparagus from Bassano del Grappa, on the banks of the fast-flowing river Brenta. It was outrageously expensive, but worth it for such quality, he decided, as the stallholder wrapped a dozen of the pale spears in damp paper and handed it to Bruno with a flourish, like a bouquet of the finest flowers. His theme clarified itself the more he thought about it. It was to be a celebration of youth---youth cut short, youth triumphant, youth that must be seized and celebrated.

I love analogies! Let’s have one. Imagine that you dearly love, absolutely crave, a particular kind of food. There are some places in town that do this particular cuisine just amazingly. Lots of people who are into this kind of food hold these restaurants in high regard. But let’s say, at every single one of these places, every now and then throughout the meal, at random moments, the waiter comes over and punches any women at the table right in the face. And people of color and/or LGBT folks as well! Now, most of the white straight cis guys who eat there, they have no problem–after all, the waiter isn’t punching them in the face, and the non-white, non-cis, non-straight, non-guys who love this cuisine keep coming back so it can’t be that bad, can it? Hell, half the time the white straight cis guys don’t even see it, because it’s always been like that and it just seems like part of the dining experience. Granted, some white straight cis guys have noticed and will talk about how they don’t like it and they wish it would stop. Every now and then, you go through a meal without the waiter punching you in the face–they just give you a small slap, or come over and sort of make a feint and then tell you they could have messed you up bad. Which, you know, that’s better, right? Kind of? Now. Somebody gets the idea to open a restaurant where everything is exactly as delicious as the other places–but the waiters won’t punch you in the face. Not even once, not even a little bit. Women and POC and LGBT and various combinations thereof flock to this place, and praise it to the skies. And then some white, straight, cis dude–one of the ones who’s on record as publicly disapproving of punching diners in the face, who has expressed the wish that it would stop (maybe even been very indignant on this topic in a blog post or two) says, “Sure, but it’s not anything really important or significant. It’s getting all blown out of proportion. The food is exactly the same! In fact, some of it is awfully retro. You’re just all relieved cause you’re not getting punched in the face, but it’s not really a significant development in this city’s culinary scene. Why couldn’t they have actually advanced the state of food preparation? Huh? Now that would have been worth getting excited about.” Think about that. Seriously, think. Let me tell you, being able to enjoy my delicious supper without being punched in the face is a pretty serious advancement. And only the folks who don’t get routinely assaulted when they try to eat could think otherwise.

In borrowing from a food culture, pay attention to how a culture eats as well as to what it eats. In the case of the French paradox, for example, it may not be the dietary nutrients that keep the French healthy (lots of saturated fat and white flour?!) as much as their food habits: small portions eaten at leisurely communal meals; no second helpings or snacking. Pay attention, too, to the combinations of foods in traditional cultures: In Latin America, corn is traditionally cooked with lime and eaten with beans; what would otherwise be a nutritionally deficient staple becomes the basis of a healthy, balanced diet. (The beans supply amino acids lacking in corn, and the lime makes niacin available.) Cultures that took corn from Latin America without the beans or the lime wound up with serious nutritional deficiencies such as pellagra. Traditional diets are more than the sum of their food parts.

Dear Dr. Schrodinger, In What Is Life? you say that in all of nature only man hesitates to cause pain. As destruction is the master-method by which evolution produces new types, the reluctance to cause pain may express a human will to obstruct natural law. Christianity and its parent religion, a few short millennia, with frightful reverses … The train had stopped, the door was already shutting when Herzog roused himself and squeezed through. He caught a strap. The express flew uptown. It emptied and refilled at Times Square, but he did not sit down. It was too hard to fight your way out again from a seat. Now, where were we? In your remarks on entropy … How the organism maintains itself against death—in your words, against thermodynamic equilibrium … Being an unstable organization of matter, the body threatens to rush away from us. It leaves. It is real. It! Not we! Not I! This organism, while it has the power to hold its own form and suck what it needs from its environment, attracting a negative stream of entropy, the being of other things which it uses, returning the residue to the world in simpler form. Dung. Nitrogenous wastes. Ammonia. But reluctance to cause pain coupled with the necessity to devour … a peculiar human trick is the result, which consists in admitting and denying evils at the same time. To have a human life, and also an inhuman life. In fact, to have everything, to combine all elements with immense ingenuity and greed. To bite, to swallow. At the same time to pity your food. To have sentiment. At the same time to behave brutally. It has been suggested (and why not!) that reluctance to cause pain is actually an extreme form, a delicious form of sensuality, and that we increase the luxuries of pain by the injection of a moral pathos. Thus working both sides of the street.

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

I see bacon, green peppers, mushrooms... those are all found in Napolitan Spaghetti. I guess instead of the standard ketchup, he's used curry roux for the sauce? The noodles look similar to fettuccini." "Hm. I'm not seeing anything else that stands out about it. Given how fun and amusing the calzone a minute ago was... ... the impact of this one's a lot more bland and boring..." W-what the heck? Where did this heavy richness come from? It hits like a shockwave straight to the brain! "Chicken and beef stocks for the base... with fennel and green cardamom for fragrance! What an excellent, tongue-tingling curry sauce! It clings well to the broad fettuccini noodles too!" "For extra flavor is that... soy sauce?" "No, it's tamari soy sauce! Tamari soy sauce is richer and less salty than standard soy sauce, with a more full-bodied sweetness to it. Most tamari is made on Japan's eastern seaboard. " "That's not all either! I'm picking up the mellow hints of cheese! But I'm not seeing a single shred of any kind of cheese in here. Where's it hiding?" "Allow me to tell you, sir. First, look at the short edge of a noodle, please." ?! What on earth?! This noodle's got three layers!" "For the outer layers, I kneaded turmeric into the pasta dough. But for the inner layer, I added Parmesan cheese!" "I see! It's the combination of the tamari soy sauce and the parmesan cheese that gives this dish its incredible richness!" "Yeah, but wait a minute! If you go kneading cheese right into the noodles, wouldn't it just melt back out when you boiled them?" No... that's why they're in three layers! With the cheese in the middle, the outer layers prevented it from melting out! The deep, rich curry sauce, underscored with the flavor of tamari soy sauce... ... and the chewy noodles, which hit you with the mellow, robust taste of parmesan cheese with every bite! Many people are familiar with the idea of coating cream cheese in soy sauce... ... but who would have thought parmesan cheese would match this well with tamari soy sauce!

GRAHAM CRACKER CAKE Preheat oven to 350 degrees F., rack in the middle position. ½ cup salted butter, softened (1 stick, 4 ounces, ¼ pound) ¾ cup white (granulated) sugar 1 teaspoon vanilla extract 2 large eggs 2 teaspoons baking powder ¼ teaspoon salt 2 and ¼ cups graham cracker crumbs 1 cup whole milk 1 cup chopped nuts (measure after chopping—I used walnuts)   8 and ¾ ounce can crushed pineapple WITH juice ¼ cup white (granulated) sugar Hannah’s Note: You can either crush your own graham cracker crumbs by placing graham crackers in a bag and rolling the bag with a rolling pin, crushing them in the food processor by using the steel blade, or you can buy ready-made graham cracker crumbs at the store. Spray a 9-inch square baking pan with Pam or another nonstick cooking spray and sprinkle the inside with flour. Shake out excess flour. You may also use Pam spray for baking, which contains a coating of flour. Both will work well. In an electric mixer, cream the butter and the sugar, adding the sugar gradually with the mixer on MEDIUM speed. Add the vanilla extract and mix it in thoroughly. Beat in the eggs, one at a time, incorporating the first egg before you add the second. Add the baking powder and the salt, beating until they’re thoroughly mixed. Mix in half of the graham cracker crumbs with half of the milk. Beat well. Mix in the other half of the graham cracker crumbs with the remaining half of the milk. Remove the bowl from the mixer and fold in the chopped nuts by hand. Pour the Graham Cracker Cake batter into the prepared pan and smooth the top with a rubber spatula. Bake your cake at 350 degrees F. for 30 minutes. Take your cake out of the oven, turn off the oven, and place the cake on a wire rack to await its topping. In a saucepan on the stovetop, combine the contents of the can of crushed pineapple and juice with the white sugar. Cook the pineapple mixture over MEDIUM HIGH heat, stirring constantly until it boils. Turn the burner down to LOW and cook the pineapple mixture for an additional 10 minutes, stirring frequently. Pour the hot pineapple sauce over the hot cake. Cool in the pan. Serve the Graham Cracker Cake with sweetened whipped cream or vanilla ice cream.

TICKLED PINK LEMONADE COOKIES   Preheat oven to 350 degrees F., rack in the middle position. Hannah’s 1st Note: This recipe is from Lisa’s Aunt Nancy. It’s a real favorite down at The Cookie Jar because the cookies are different, delicious, and very pretty. ½ cup salted, softened butter (1 stick, 4 ounces, ¼ pound) (do not substitute) ½ cup white (granulated) sugar ½ teaspoon baking powder ¼ teaspoon baking soda 1 large egg, beaten cup frozen pink or regular lemonade concentrate, thawed 3 drops of liquid red food coloring (I used ½ teaspoon of Betty Crocker food color gel) 1 and ¾ cups all-purpose flour (pack it down in the cup when you measure it) In the bowl of an electric mixer, beat the softened butter with the sugar until the resulting mixture is light and fluffy. Mix in the baking powder and baking soda. Beat until they’re well-combined. Mix in the beaten egg and the lemonade concentrate. Add 3 drops of red food coloring (or ½ teaspoon of the food color gel, if you used that). Add the flour, a half-cup or so at a time, beating after each addition. (You don’t have to be exact—just don’t put in all the flour at once.) If the resulting cookie dough is too sticky to work with, refrigerate it for an hour or so. (Don’t forget to turn off your oven if you do this. You’ll have to preheat it again once you’re ready to bake.) Drop the cookies by teaspoonful, 2 inches apart, on an UNGREASED cookie sheet. Bake the Tickled Pink Lemonade Cookies at 350 degrees F. for 10 to 12 minutes or until the edges are golden brown. (Mine took 11 minutes.) Let the cookies cool on the cookie sheet for 2 minutes. Then use a metal spatula to remove them to a wire rack to cool completely. FROSTING FOR PINK LEMONADE COOKIES   2 Tablespoons salted butter, softened 2 cups powdered sugar (no need to sift unless it’s got big lumps) 2 teaspoons frozen pink or regular lemonade concentrate, thawed 3 to 4 teaspoons milk (water will also work for a less creamy frosting) 2 drops red food coloring (or enough red food color gel to turn the frosting pink) Beat the butter and the powdered sugar together. Mix in the lemonade concentrate. Beat in the milk, a bit at a time, until the frosting is almost thin enough to spread, but not quite. Mix in the 2 drops of red food coloring. Stir until the color is uniform. If your frosting is too thin, add a bit more powdered sugar. If your frosting is too thick, add a bit more milk or water.

Eat either three regular-size meals a day or four or five smaller meals. Do not skip meals or go more than six waking hours without eating. 2. Eat liberally of combinations of fat and protein in the form of poultry, fish, shellfish, eggs and red meat, as well as of pure, natural fat in the form of butter, mayonnaise, olive oil, safflower, sunflower and other vegetable oils (preferably expeller-pressed or cold-pressed). 3. Eat no more than 20 grams a day of carbohydrate, most of which must come in the form of salad greens and other vegetables. You can eat approximately three cups-loosely packed-of salad, or two cups of salad plus one cup of other vegetables (see the list of acceptable vegetables on page 110). 4. Eat absolutely no fruit, bread, pasta, grains, starchy vegetables or dairy products other than cheese, cream or butter. Do not eat nuts or seeds in the first two weeks. Foods that combine protein and carbohydrates, such as chickpeas, kidney beans and other legumes, are not permitted at this time. 5. Eat nothing that is not on the acceptable foods list. And that means absolutely nothing! Your "just this one taste won't hurt" rationalization is the kiss of failure during this phase of Atkins. 6. Adjust the quantity you eat to suit your appetite, especially as it decreases. When hungry, eat the amount that makes you feel satisfied but not stuffed. When not hungry, eat a small controlled carbohydrate snack to accompany your nutritional supplements. 7. Don't assume any food is low in carbohydrate-instead read labels! Check the carb count (it's on every package) or use the carbohydrate gram counter in this book. 8. Eat out as often as you wish but be on guard for hidden carbs in gravies, sauces and dressings. Gravy is often made with flour or cornstarch, and sugar is sometimes an ingredient in salad dressing. 9. Avoid foods or drinks sweetened with aspartame. Instead, use sucralose or saccharin. Be sure to count each packet of any of these as 1 gram of carbs. 10. Avoid coffee, tea and soft drinks that contain caffeine. Excessive caffeine has been shown to cause low blood sugar, which can make you crave sugar. 11. Drink at least eight 8-ounce glasses of water each day to hydrate your body, avoid constipation and flush out the by-products of burning fat. 12. If you are constipated, mix a tablespoon or more of psyllium husks in a cup or more of water and drink daily. Or mix ground flaxseed into a shake or sprinkle wheat bran on a salad or vegetables.

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.

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

For attractive lips, speak words of kindness. For lovely eyes, seek out the good in people. For a slim figure, share your food with the hungry. For beautiful hair, let a child run his fingers through it once a day. For poise, walk with the knowledge you’ll never walk alone. ...카톡【ACD5】텔레【KKD55】 We leave you a tradition with a future. The tender loving care of human beings will never become obsolete. People even more than things have to be restored, renewed, revived, reclaimed and redeemed and redeemed and redeemed. Never throw out anybody. ♥물뽕 구입♥물뽕 구매♥물뽕 판매♥물뽕 구입방법♥물뽕 구매방법♥물뽕 파는곳♥물뽕 가격♥물뽕 파는곳♥물뽕 정품구입♥물뽕 정품구매♥물뽕 정품판매♥물뽕 가격♥물뽕 복용법♥물뽕 부작용♥ Remember, if you ever need a helping hand, you’ll find one at the end of your arm. As you grow older, you will discover that you have two hands: one for helping yourself, the other for helping others. Your “good old days” are still ahead of you, may you have many of them 수면제,액상수면제,낙태약,여성최음제,ghb물뽕,여성흥분제,남성발기부전치유제,비아,시알,88정,드래곤,바오메이,정력제,남성성기확대제,카마그라젤,비닉스,센돔,,꽃물,남성조루제,네노마정,러쉬파퍼,엑스터시,신의눈물,lsd,아이스,캔디,대마초,떨,마리화나,프로포폴,에토미데이트,해피벌륜 등많은제품판매하고있습니다 원하시는제품있으시면 추천상으로 더좋은제품으로 모시겠습니다 It is a five-member boy group of YG Entertainment who debuted in 2006. It is a group that has had a great influence on young fashion trends, the idol group that has been pouring since then, and the Korean music industry from the mid to late 2000s. Since the mid-2000s, he has released a lot of hit songs. He has played an important role in all aspects of music, fashion, and trends enjoyed by Korea's generations. In 2010, the concept of emphasizing exposure, The number of idols on the line as if they were filmed in the factory instead of the "singer", the big bang musicality got more attention, and the ALIVE of 2012, the great success of the MADE album from 2015 to 2016, It showed musical performance, performance, and stage control, which made it possible to recognize not only the public in their twenties and thirties but also men and women, both young and old, as true artists with national talents. Even today, it is in a unique position in terms of musical performance, influence, and trend setting, and it is the idol who keeps the longest working and longest position. We have made the popularity of big bang by combining various factors such as exquisite talent of all members, sophisticated music, trendy style, various arts and performances in broadcasting, lovecalls and collaboration of global brands, and global popularity. The big bang was also different from the existing idols. It is considered to be a popular idol, a idol, because it has a unique musicality, debut as a talented person in a countless idol that has become a singer as a representative, not a talent. In addition, the male group is almost the only counterpart to the unchanging proposition that there is not a lot of male fans, and as mentioned several times, it has been loved by gender regardless of gender.

Most obviously, they agreed, an autocatalytic set was a web of transformations among molecules in precisely the same way that an economy is a web of transformations among goods and services. In a very real sense, in fact, an autocatalytic set was an economy—a submicroscopic economy that extracted raw materials (the primordial “food” molecules) and converted them into useful products (more molecules in the set). Moreover, an autocatalytic set can bootstrap its own evolution in precisely the same way that an economy can, by growing more and more complex over time. This was a point that fascinated Kauffman. If innovations result from new combinations of old technologies, then the number of possible innovations would go up very rapidly as more and more technologies became available. In fact, he argued, once you get beyond a certain threshold of complexity you can expect a kind of phase transition analogous to the ones he had found in his autocatalytic sets. Below that level of complexity you would find countries dependent upon just a few major industries, and their economies would tend to be fragile and stagnant. In that case, it wouldn’t matter how much investment got poured into the country. “If all you do is produce bananas, nothing will happen except that you produce more bananas.” But if a country ever managed to diversify and increase its complexity above the critical point, then you would expect it to undergo an explosive increase in growth and innovation—what some economists have called an “economic takeoff.

Chicken Francese, or lamb chops, or plump spinach gnocchi that she'd roll out by hand and drop into boiling salt water. When her brothers came home for the holidays, she'd spend days in the kitchen, preparing airy latkes and sweet and sour brisket; roast turkey with chestnut stuffing; elaborately iced layer cakes. She'd stay in the kitchen for hours, cooking dish after dish, hoping that all the food would somehow conceal their father's absence; hoping that the meals would take the taste of grief out of their mouths. "After my father died, I think cooking saved me. It was the only thing that made me happy. Everything else felt so out of control. But if I followed a recipe, if I used the right amounts of the right ingredients and did everything I was supposed to do..." She tried to explain it- how repetitive motions of peeling and chopping felt like a meditation, the comfort of knowing that flour and yeast, oil and salt, combined in the correct proportions, would always yield a loaf of bread; the way that making a shopping list could refocus her mind, and how much she enjoyed the smells of fresh rosemary, of roasting chicken or baking cookies, the velvety feel of a ball of dough at the precise moment when it reached its proper elasticity and could be put into an oiled bowl, under a clean cloth, to rise in a warm spot in the kitchen, the same step that her mother's mother's mother would have followed to make the same kind of bread. She liked to watch popovers rising to lofty heights in the oven's heat, blooming out of their tins. She liked the sound of a hearty soup or grain-thickened stew, simmering gently on a low flame, the look of a beautifully set table, with place cards and candles and fine china. All of it pleased her.

Accras (Saltfish Fritters) Accras (or acrats) de morue are saltfish fritters—the French island version of Dingis’s saltfish cakes. (Morue is French for cod.) Serve them as an appetizer or a snack. 1⁄2 pound salt cod or other saltfish, preferably boneless 1 lime 1 small onion, grated 1 clove garlic, grated 1⁄4–1⁄2 hot pepper, seeded and finely minced 1 seasoning pepper or 1⁄2 green bell pepper, finely chopped 1 stalk celery, finely chopped 2 green onions, finely chopped 1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme Freshly ground black pepper 1 cup flour 1 teaspoon baking powder 1⁄2 cup water (approx.) Vegetable oil for deep frying 1. The night before you want to serve the fritters, put the fish in cold water to soak. Change water 4 or 5 times, squeezing half the lime into the water during each of the last two soakings. 2. Rinse fish, drain, and remove skin and bones if necessary. In a large bowl, finely shred the fish. (See Tips, below.) Add the onion, garlic, peppers, celery, green onions, thyme, and black pepper, and mix well. 3. Combine flour and baking powder and add to fish mixture. Stir thoroughly. Slowly add enough water to make a thick paste. 4. Heat oil to 350°F in a deep fryer or pot. Drop fish mixture by tablespoons into hot oil and fry until golden on both sides. 5. Drain on paper towels and serve hot with hot pepper sauce. Serves 4 Tips • Some saltfish may not shred easily. If that’s the case, chop it finely in a food processor or by hand with a knife. Alternatively, put it in boiling water, turn off the heat, and allow it to cool in the liquid. It should then flake easily. Whichever method you use, be sure to “chip it up fine,” as Dingis says. • Before proceeding with step 2, try a little piece of the soaked fish. If it is still too salty for your taste, soak it again in fresh water.

For four hours, Andrew and I were presented with course after course of delightful creations, imaginative pairings, and, always, dramatic presentations. Little fillets of sturgeon arrived under a glass dome, after which it was lifted, applewood smoke billowed out across the table. Pretzel bread, cheese, and ale, meant to evoke a picnic in Central Park, was delivered in a picnic basket. But my favorite dish was the carrot tartare. The idea came, along with many of the menu's other courses, while researching reflecting upon New York's classic restaurants. From 21 Club to Four Seasons, once upon a time, every establishment offered a signature steak tartare. "What's our tartare?" Will and Daniel wondered. They kept playing with formulas and recipes and coming close to something special, but it never quite had the wow factor they were looking for. One day after Daniel returned from Paffenroth Gardens, a farm in the Hudson Valley with the rich muck soil that yields incredibly flavorful root vegetables, they had a moment. In his perfect Swiss accent, he said, "What if we used carrots?" Will remembers. And so carrot tartare, a sublime ode to the humble vegetable, was added to the Eleven Madison Park tasting course. "I love that moment when you clamp a meat grinder onto the table and people expect it to be meat, and it's not," Will gushes of the theatrical table side presentation. After the vibrant carrots are ground by the server, they're turned over to you along with a palette of ingredients with which to mix and play: pickled mustard seeds, quail egg yolk, pea mustard, smoked bluefish, spicy vinaigrette. It was one of the most enlightening yet simple dishes I've ever had. I didn't know exactly which combination of ingredients I mixed, adding a little of this and a little of that, but every bite I created was fresh, bright, and ringing with flavor. Carrots- who knew?

TIO TITO’S SUBLIME LIME BAR COOKIES Preheat oven to 350 degrees F., rack in the middle position. ½ cup finely-chopped coconut (measure after chopping—pack it down when you measure it) 1 cup cold salted butter (2 sticks, 8 ounces, ½ pound) ½ cup powdered (confectioners) sugar (no need to sift unless it’s got big lumps) 2 cups all-purpose flour (pack it down when you measure it)   4 beaten eggs (just whip them up with a fork) 2 cups white (granulated) sugar cup lime juice (freshly squeezed is best) cup vodka (I used Tito’s Handmade Vodka) ½ teaspoon salt 1 teaspoon baking powder ½ cup all-purpose flour (pack it down when you measure it) Powdered (confectioners) sugar to sprinkle on top Coconut Crust: To get your half-cup of finely-chopped coconut, you will need to put approximately ¾ cup of shredded coconut in the bowl of a food processor. (The coconut will pack down more when it’s finely-chopped so you’ll need more of the stuff out of the package to get the half-cup you need for this recipe.) Chop the shredded coconut up finely with the steel blade. Pour it out into a bowl and measure out ½ cup, packing it down when you measure it. Return the half-cup of finely chopped coconut to the food processor. (You can also do this by spreading out the shredded coconut on a cutting board and chopping it finely by hand.) Cut each stick of butter into eight pieces and arrange them in the bowl of the food processor on top of the chopped coconut. Sprinkle the powdered sugar and the flour on top of that. Zoop it all up with an on-and-off motion of the steel blade until it resembles coarse cornmeal. Prepare a 9-inch by 13-inch rectangular cake pan by spraying it with Pam or another nonstick cooking spray. Alternatively, for even easier removal, line the cake pan with heavy-duty foil and spray that with Pam. (Then all you have to do is lift the bar cookies out when they’re cool, peel off the foil, and cut them up into pieces.) Sprinkle the crust mixture into the prepared cake pan and spread it out with your fingers. Pat it down with a large spatula or with the palms of your impeccably clean hands. Hannah’s 1st Note: If your butter is a bit too soft, you may end up with a mass that balls up and clings to the food processor bowl. That’s okay. Just scoop it up and spread it out in the bottom of your prepared pan. (You can also do this in a bowl with a fork or a pie crust blender if you prefer.) Hannah’s 2nd Note: Don’t wash your food processor quite yet. You’ll need it to make the lime layer. (The same applies to your bowl and fork if you make the crust by hand.) Bake your coconut crust at 350 degrees F. for 15 minutes. While your crust is baking, prepare the lime layer. Lime Layer: Combine the eggs with the white sugar. (You can use your food processor and the steel blade to do this, or you can do it by hand in a bowl.) Add the lime juice, vodka, salt, and baking powder. Mix thoroughly. Add the flour and mix until everything is incorporated. (This mixture will be runny—it’s supposed to be.) When your crust has baked for 15 minutes, remove the pan from the oven and set it on a cold stovetop burner or a wire rack. Don’t shut off the oven! Just leave it on at 350 degrees F. Pour the lime layer mixture on top of the crust you just baked. Use potholders to pick up the pan and return it to the oven. Bake your Sublime Lime Bar Cookies for an additional 30 minutes. Remove the pan from the oven and cool your lime bars in the pan on a cold stovetop burner or a wire rack. When the pan has cooled to room temperature, cover it with foil and refrigerate it until you’re ready to serve. Cut the bars into brownie-sized pieces, place them on a pretty platter, and sprinkle them lightly with powdered sugar. Yum! Hannah’s 3rd Note: If you would prefer not to use alcohol in these bar cookies, simply substitute whole milk for the vodka. This recipe works both ways and I can honestly tell you that I’ve never met anyone who doesn’t like my Sublime Lime Bar Cookies!

It is very important to note, however, that the only segment of the population from whom changing our social and economic conditions in the ways that prevent violence would exact a higher cost would be the extremely wealthy upper, or ruling, class — the wealthiest one per cent of the population (which in the United States today controls some 39 per cent of the total wealth of the nation, and 48 per cent of the financial wealth, as shown by Wolff in Top Heavy (1996). The other 99 per cent of the population — namely, the middle class and the lower class — would benefit, not only form decreased rates of violence (which primarily victimize the very poor), but also from a more equitable distribution of the collective wealth and income of our unprecedentedly wealthy societies. Even on a worldwide scale, it would require a remarkably small sacrifice from the wealthiest individuals and nations to raise everyone on earth, including the populations of the poorest nations, above the subsistence level, as the United Nations Human Development Report 1998, has shown. I emphasize the wealthiest individuals as well as nations because, as the U.N. report documents, a tiny number of the wealthiest individuals actually possess wealth on a scale that is larger than the annual income of most of the nations of the earth. For example, the three richest individuals on earth have assets that exceed the combined Gross Domestic Product of the fortyeight poorest countries! The assets of the 84 richest individuals exceed the Gross Domestic Product of the most populous nation on earth, China, with 1.2 billion inhabitants. The 225 richest individuals have a combined wealth of over $1 trillion, which is equal to the annual income of the poorest 47 per cent of the world's population, or 2.5 billion people. By comparison, it is estimated that the additional cost of achieving and maintaining universal access to basic education for all, basic health care for all, reproductive health care for all women, adequate food for all and safe water and sanitation for all is roughly $40 billion a year. This is less than 4 per cent of the combined wealth of the 225 richest people in the world. It has been shown throughout the world, both internationally and intranationally, that reducing economic inequities not only improves physical health and reduces the rate of death from natural causes far more effectively than doctors, medicines, and hospitals; it also decreases the rate of death from both criminal and political violence far more effectively than any system of police forces, prisons, or military interventions ever invented.

This rich pork flavor, which lands on the tongue with a thump... It's Chinese Dongpo Pork! He seasoned pork belly with a blend of spices and let it marinate thoroughly... ... before finely dicing it and mixing it into the fried rice!" "What? Dongpo Pork prepared this fast?! No way! He didn't have nearly enough time to simmer the pork belly!" "Heh heh. Actually, there's a little trick to that. I simmered it in sparkling water instead of tap water. The carbon dioxide that gives sparkling water its carbonation helps break down the fibers in meat. Using this, you can tenderize a piece of meat in less than half the normal time!" "That isn't the only protein in this dish. I can taste the seafood from an Acqua Pazza too!" "And these green beans... it's the Indian dish Poriyal! Diced green beans and shredded coconut fried in oil with chilies and mustard seeds... it has a wonderfully spicy kick!" "He also used the distinctly French Mirepoix to gently accentuate the sweetness of the vegetables. So many different delicious flavors... ... all clashing and sparking in my mouth! But the biggest key to this dish, and the core of its amazing deliciousness... ... is the rice!" "Hmph. Well, of course it is. The dish is fried rice. If the rice isn't the centerpiece, it isn't a..." "I see. His dish is fried rice while simultaneously being something other than fried rice. A rice lightly fried in butter before being steamed in some variety of soup stock... In other words, it's actually closer to that famous staple from Turkish cuisine- a Pilaf! In fact, it's believed the word "pilaf" actually comes from the Turkish word pilav. To think he built the foundation of his dish on pilaf of all things!" "Heh heh heh! Yep, that's right! Man, I've learned so much since I started going to Totsuki." "Mm, I see! When you finished the dish, you didn't fry it in oil! That's why it still tastes so light, despite the large volume and variety of additional ingredients. I could easily tuck away this entire plate! Still... I'm surprised at how distinct each grain of rice is. If it was in fact steamed in stock, you'd think it'd be mushier." "Ooh, you've got a discerning tongue, sir! See, when I steamed the rice... ... I did it in a Donabe ceramic pot instead of a rice cooker!" Ah! No wonder! A Donabe warms slowly, but once it's hot, it can hold high temperatures for a long time! It heats the rice evenly, holding a steady temperature throughout the steaming process to steam off all excess water. To think he'd apply a technique for sticky rice to a pilaf instead! With Turkish pilaf as his cornerstone... ... he added super-savory Dongpo pork, a Chinese dish... ... whitefish and clams from an Italian Acqua Pazza... ... spicy Indian green bean and red chili Poriyal... ... and for the French component, Mirepoix and Oeuf Mayonnaise as a topping! *Ouef is the French word for "egg."* By combining those five dishes into one, he has created an extremely unique take on fried rice! " "Hold it! Wait one dang minute! After listening to your entire spiel... ... it sounds to me like all he did was mix a bunch of dishes together and call it a day! There's no way that mishmash of a dish could meet the lofty standards of the BLUE! It can't nearly be gourmet enough!" "Oh, but it is. For one, he steamed the pilaf in the broth from the Acqua Pazza... ... creating a solid foundation that ties together the savory elements of all the disparate ingredients! The spiciness of the Poriyal could have destabilized the entire flavor structure... ... but by balancing it out with the mellow body of butter and soy sauce, he turned the Poriyal's sharp bite into a pleasing tingle!

THE DIET-GO-ROUND LOW-CALORIE DIETS Diets began by limiting the number of calories consumed in a day. But restricting calories depleted energy, so people craved high-calorie fat and sugar as energizing emergency fuel. LOW-FAT DIETS High-calorie fats were targeted. Restricting fat left people hungry, however, and they again craved more fats and sugars. FAKE FAT Synthetic low-cal fats were invented. People could now replace butter with margarine, but without calories it didn’t deliver the energy and satisfaction people needed. They still craved real fat and sugar. THE DIET GO-ROUND GRAPEFRUIT DIETS Banking on the antioxidant and fat-emulsifying properties of grapefruit, dieters could eat real fat again, as long as they ate a grapefruit first. But even grapefruits were no match for the high-fat American diet. SUGAR BLUES The more America restricted fat in any way to lose weight, the more the body rebounded by storing fat, and craving and bingeing on fats and sugars. Sugar was now to blame! SUGAR FREE High-calorie sugars were replaced with no-calorie synthetic sweeteners. The mind was happy but the body was starving as diet drinks replaced meals. People eventually binged on excess calories from other sources, such as protein. HIGH-PROTEIN DIETS The new diet let people eat all the protein they wanted without noticing the restriction of carbs and sugar. Energy came from fat stores and dieters lost weight. But without carbs, they soon experienced low energy and craved and binged on carbs. HIGH-CARB DIETS Carb-craving America was ripe for high-carb diets. You could now lose weight and eat up to 80 percent carbs—but they had to be slow-burning, complex carbs. Fast-paced America was addicted to fast energy, however, and high-carb diets soon became high-sugar diets. LOW CHOLESTEROL The combination of sugar, fat, and stress raised cholesterol to dangerous levels. The solution: Reemphasize complex carbs and reduce all animal fats. Once again, dieters felt restricted and began craving and bingeing on fats and sugars. EXERCISE Diets weren’t working, so exercise became the cholesterol cure-all. It worked for a time, but people didn’t like to “work out.” Within 25 years, no more than 20 percent of Americans would do it regularly. VEGETARIANISM With heart disease and cancers on the rise, red meat was targeted. Vegetarianism came into fashion but was rarely followed correctly. People lived on pasta and bread, and blood sugars and energy levels went out of control. GRAZING High-carb diets were causing energy and blood sugar problems. If you ate every 2 hours, energy was propped up and fast-paced America could keep speeding. Fatigue became chronic fatigue, however, with depression and anxiety to follow. FOOD COMBINING By eating fats, proteins, and carbs separately, digestion improved and a host of digestive, energy, and weight problems were helped temporarily. But the rules for what you could eat together led to more frequent small meals. People eventually slipped back to their old ways and old problems. THE ZONE Aimed at fixing blood sugar levels, this diet balanced intake of proteins, fats, and carbs. It worked, but again restricted certain kinds of carbs, so it didn’t last, and America was again craving emergency fuel. COFFEE TO THE RESCUE Exhausted and with a million things to do, America turned to legal stimulants like coffee for energy. But borrowed energy must be paid back, and many are still living in debt. FULL CIRCLE Frustrated, America is turning to new crash diets and a wave of high-protein diets. It is time to break this man-made cycle with the simplicity of nature’s own 3-Season Diet. If you let nature feed you, you will not starve or crave anything.

For unknown ages after the explosive outpouring of matter and energy of the Big Bang, the Cosmos was without form. There were no galaxies, no planets, no life. Deep, impenetrable darkness was everywhere, hydrogen atoms in the void. Here and there, denser accumulations of gas were imperceptibly growing, globes of matter were condensing-hydrogen raindrops more massive than suns. Within these globes of gas was kindled the nuclear fire latent in matter. A first generation of stars was born, flooding the Cosmos with light. There were in those times, not yet any planets to receive the light, no living creatures to admire the radiance of the heavens. Deep in the stellar furnaces, the alchemy of nuclear fusion created heavy elements from the ashes of hydrogen burning, the atomic building blocks of future planets and lifeforms. Massive stars soon exhausted their stores of nuclear fuel. Rocked by colossal explosions, they returned most of their substance back into the thin gas from which they had once condensed. Here in the dark lush clouds between the stars, new raindrops made of many elements were forming, later generation of stars being born. Nearby, smaller raindrops grew, bodies far too little to ignite the nuclear fire, droplets in the interstellar mist on their way to form planets. Among them was a small world of stone and iron, the early Earth. Congealing and warming, the Earth released methane, ammonia, water and hydrogen gases that had been trapped within, forming the primitive atmosphere and the first oceans. Starlight from the Sun bathed and warmed the primeval Earth, drove storms, generated lightning and thunder. Volcanoes overflowed with lava. These processes disrupted molecules of the primitive atmosphere; the fragments fell back together into more and more complex forms, which dissolved into the early oceans. After a while the seas achieved the consistency of a warm, dilute soup. Molecules were organized, and complex chemical reactions driven, on the surface of clay. And one day a molecule arose that quite by accident was able to make crude copies of itself out of the other molecules in the broth. As time passed, more elaborate and more accurate self replicating molecules arose. Those combinations best suited to further replication were favored by the sieve of natural selection. Those that copied better produced more copies. And the primitive oceanic broth gradually grew thin as it was consumed by and transformed into complex condensations of self replicating organic molecules. Gradually, imperceptibly, life had begun. Single-celled plants evolved, and life began generating its own food. Photosynthesis transformed the atmosphere. Sex was invented. Once free living forms bonded together to make a complex cell with specialized functions. Chemical receptors evolved, and the Cosmos could taste and smell. One celled organisms evolved into multicellular colonies, elaborating their various parts into specialized organ systems. Eyes and ears evolved, and now the Cosmos could see and hear. Plants and animals discovered that land could support life. Organisms buzzed, crawled, scuttled, lumbered, glided, flapped, shimmied, climbed and soared. Colossal beasts thundered through steaming jungles. Small creatures emerged, born live instead of in hard-shelled containers, with a fluid like the early ocean coursing through their veins. They survived by swiftness and cunning. And then, only a moment ago, some small arboreal animals scampered down from the trees. They became upright and taught themselves the use of tools, domesticated other animals, plants and fire, and devised language. The ash of stellar alchemy was now emerging into consciousness. At an ever-accelerating pace, it invented writing, cities, art and science, and sent spaceships to the planets and the stars. These are some of the things that hydrogen atoms do, given fifteen billion years of cosmic evolution.