Food Grazing Quotes

Yet, at the same time, as the Eastern sages also knew, man is a worm and food for worms. This is the paradox: he is out of nature and hopelessly in it; he is dual, up in the stars and yet housed in a heart-pumping, breath-gasping body that once belonged to a fish and still carries the gill-marks to prove it. His body is a material fleshy casing that is alien to him in many ways—the strangest and most repugnant way being that it aches and bleeds and will decay and die. Man is literally split in two: he has an awareness of his own splendid uniqueness in that he sticks out of nature with a towering majesty, and yet he goes back into the ground a few feet in order to blindly and dumbly rot and disappear forever. It is a terrifying dilemma to be in and to have to live with. The lower animals are, of course, spared this painful contradiction, as they lack a symbolic identity and the self-consciousness that goes with it. They merely act and move reflexively as they are driven by their instincts. If they pause at all, it is only a physical pause; inside they are anonymous, and even their faces have no name. They live in a world without time, pulsating, as it were, in a state of dumb being. This is what has made it so simple to shoot down whole herds of buffalo or elephants. The animals don't know that death is happening and continue grazing placidly while others drop alongside them. The knowledge of death is reflective and conceptual, and animals are spared it. They live and they disappear with the same thoughtlessness: a few minutes of fear, a few seconds of anguish, and it is over. But to live a whole lifetime with the fate of death haunting one's dreams and even the most sun-filled days—that's something else.

Dear Goat, How does one fall in love? Do you trip? Do you stumble, lose your balance and drop to the sidewalk, graze your knee, graze your heart? Do you crash to the stony ground? Is there a precipice, from which you float, over the edge, forever? I know I'm in love when I see you, I know when I long to see you. Not a muscle has moved. Leaves hang unruffled by any breeze. The air is still. I have fallen in love without taking step. When did this happen? I haven't even blinked. I'm on fire. Is that too banal for you? It's not, you know. You'll see. It's what happens. It's what matters. I'm on fire. I no longer eat, I forget to eat. Food looks silly to me, irrelevant. If I even notice it. But I notice nothing. My thoughts are full and raging, a house full of brothers, related by blood, feuding blood feuds: "I'm in love." "Typically stupid choice." "I am, though, I'm racked by love as if love were pain." "Go ahead. Fuck up your life. It's all wrong and you know it. Wake up. Face it." "There's only one face, it's all I see, awake or asleep." I threw the book out the window last night. I tried to forget. You are all wrong for me, I know it, but I no longer care for my thoughts unless they're thoughts of you. When I'm close to you, in your presence, I feel your hair brush my cheek when it does not. I look away from you, sometimes. Then I look back. When I tie my shoes, when I peel an orange, when I drive my car, when I lie down each night without you, I remain, As ever, Ram

Ati sarvatra varjayet: Excess of anything is bad. Some of us are attracted to Good. But the universe tries to maintain balance. So what is good for some may end up being bad for others... Agriculture is good for us humans as it gives us an assured supply of food, but it is bad for the animals that lose their forest and grazing land.

Mankind was just so impossibly heavy. There were so many of them and they showed no sign of halting their endless reproduction. Stop, she wanted to cry out, please stop. You cannot all fit on the space between the oceans, you cannot grow enough food on the land beneath the mountains. You cannot graze enough livestock on the grasses around your cities, you cannot build enough homes on the peaks of your hills. You must stop, so that I can rest beneath your ever-increasing weight. She wept fat tears as she heard the cries of newborn children. No more, she said to herself. No more.

Well, the thing is, I don't think Indians are nomadic anymore. Most indians anyway.' No, we're not,' I said I'm not nomadic,' Rowdy said. 'Hardly anybody on this rez is nomadic. Except for you. You're the nomadic one.' Whatever.' No. I'm serious. I always knew you were going to leave. I always knew you were going to leave us behind and travel the world. I had this dream about you a few months ago. You were standing on the Great Wall of China. You looked happy. And I was happy for you.' Rowdy didn't cry. But I did. You're an old-time nomad,' Rowdy said. 'You're going to keep moving all over the world in search of food and water and grazing land. That's pretty cool.' I could barely talk. Thank you,' I said. Yeah,' Rowdy said. 'Just make sure you send me postcards, you asshole.' From everywhere,' I said. I would always love Rowdy. And I would always miss him, too. Just as I would always love and miss my grandmother, my big sister, and Eugene. Just as I would always love and miss my reservation and my tribe. I hoped and prayed that they would someday forgive me for leaving them. I hoped and prayed that I would someday forgive myself for leaving them.

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.

You have minds,” Bastian murmurs one evening in the refectory, each boy hunching almost imperceptibly farther over his food as the commandant’s finger grazes the back of his uniform. “But minds are not to be trusted. Minds are always drifting toward ambiguity, toward questions, when what you really need is certainty. Purpose. Clarity. Do not trust your minds.

The fast-food hamburger has been brilliantly engineered to offer a succulent and tasty first bite, a bite that in fact would be impossible to enjoy if the eater could accurately picture the feedlot and slaughterhouse and the workers behind it or knew anything about the 'artificial grill flavor' that made the first bite so convincing. This is a hamburger to hurry through, no question. By comparison, eating a grass-fed burger when you can picture the green pastures in which the animal grazed is a pleasure of another order, not a simple one, to be sure, but one based on knowledge rather than ignorance and gratitude rather than indifference. To eat slowly, then, also means to eat deliberately, in the original sense of the word: 'from freedom' instead of compulsion.

The healthy snack is one of the greatest weight-loss deceptions. The myth that ‘grazing is healthy’ has attained legendary status. If we were meant to ‘graze,’ we would be cows. Grazing is the direct opposite of virtually all food traditions. Even as recently as the 1960s, most people still ate just three meals per day. Constant stimulation of insulin eventually leads to insulin resistance. (For

Awesome, because,” he let our lips graze, “as good as you taste, green eyes, I need some real food.

To a Vase "How do I break thee? Let me count the ways. I break thee if thou art at any height My paw can reach, when, smarting from some slight, I sulk, or have one of my crazy days. I break thee with an accidental graze Or twitch of tail, if I should take a fright. I break thee out of pure and simple spite The way I broke the jar of mayonnaise. I break thee if a bug upon thee sits. I break thee if I'm in a playful mood, And then I wrestle with the shiny bits. I break thee if I do not like my food. And if someone they shards together fits, I'll break thee once again when thou art glued.

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

Close your mouth Lily, you look like a codfish." "I can't help it. This place looks like something out of medieval times. I'm surprised there aren't rushes on the floor or half-dressed serving wenches carrying trenchers of food." "Read Harlequin much?" "Shut up. There's nothing wrong with romance novels. You could learn something from them you know." Sean's mouth curved into a slow, seductive grin. He let his fingers drift casually along the side of her arm, deliberately grazing the edge of her breast. "Could I now?

It is in fact an orderly community. The green plants are food for the plant eaters, which are food for the predators, and some of those predators are food for still other predators. And what's left over is food for the scavengers, who return to the earth nutrients needed by the green plants. It's a system that has worked magnificently for billions of years. Filmmakers understandably love footage of gore and battle, but any naturalist will tell you that the species are not in any sense at war with one another. The gazelle and lion are enemies only in the minds of the Takers. The lion that comes across a herd of gazelles doesn't massacre them as an enemy would. It kills one, not to satisfy its hatred of gazelles but to satisfy its hunger, and once it has made its kill the gazelles are perfectly content to go on grazing with the lion in the midst.

There is no reason to be alarmed by benign, occasional, short-term hunger. Given base-level good health, you will not perish. You won’t collapse in a heap and need to be rescued by the cat. Your body is designed to go without food for longish periods, even if it has lost the skill through years of grazing, picking, and snacking. Research has found that modern humans tend to mistake a whole range of emotions for hunger.6 We eat when we’re bored, when we’re thirsty, when we’re around food (when aren’t we?), when we’re with company, or simply when the clock happens to tell us it’s time for food. Most of us eat, too, just because it feels good. This is known as hedonic hunger,

In fact, there is no point in trying to hide from your bacteria, for they are on and around you always, in numbers you can’t conceive. If you are in good health and averagely diligent about hygiene, you will have a herd of about one trillion bacteria grazing on your fleshy plains—about a hundred thousand of them on every square centimeter of skin. They are there to dine off the ten billion or so flakes of skin you shed every day, plus all the tasty oils and fortifying minerals that seep out from every pore and fissure. You are for them the ultimate food court, with the convenience of warmth and constant mobility thrown in. By way of thanks, they give you B.O.

Mankind was just so impossibly heavy. There were so many of them and they showed no sign of halting their endless reproduction. Stop, she wanted to cry out, please stop. You cannot all fit on the space between the oceans, you cannot grow enough food on the land beneath the mountains. You cannot graze enough livestock on the grasses around your cities, you cannot build enough homes on the peaks of your hills. You must stop, so that I can rest beneath your ever-increasing weight.

The argument goes like this: even if public grazing contributes almost nothing to local economies and national food production, it nonetheless supports "an important western lifestyle and the rural west's social and cultural fabric." If we keep ranchers working on the range, on the big wide-open of the public domain, we ensure the historical continuity of a "custom" that has gone on for close to 150 years.

Eat well. Don’t skip meals, and make sure they include protein, which grounds you. Grazing on protein throughout the day keeps my energy and blood sugar stable. Avoid carbohydrates, candy bars, cookies, sodas, and other sugar sources, as well as fast food for a quick fix when you’re hungry. Instead, bring healthy snacks and stay well hydrated with water, a green or antioxidant smoothie, and other nourishing drinks.

Cooking gave us not just the meal but also the occasion: the practice of eating together at an appointed time and place. This was something new under the sun, for the forager of raw food would have likely fed himself on the go and alone, like all the other animals. (Or, come to think of it, like the industrial eaters we've more recently become, grazing at gas stations and eating by ourselves whenever and wherever.) But sitting down to common meals, making eye contact, sharing food, and exercising self-restraint all served to civilize us.

[from an entry by her daughter Camille] On the other hand, if cattle remain on pasture right to the end, that kind of beef is called "grass finished." The difference between this and CAFO beef are not just relevant to how kindly you feel about animals: meat and eggs of pastured animals also have a measurably different nutrient composition. A lot of recent research has been published on this subject, which is slowly reaching the public. USDA studies found much lower levels of saturated fats and higher vitamin E, beta-carotene, and omega-3 levels in meat from cattle fattened on pasture grasses (their natural diet), compared with CAFO animals ... Free-range beef also has less danger of bacterial contamination because feeding on grass maintains normal levels of acidity in the animal's stomach. At the risk of making you not want to sit at my table, I should tell you that the high-acid stomachs of grain-fed cattle commonly harbor acid-resistant strains of E. coli that are very dangerous to humans ... Free-range grazing is not just kinder to the animals and the surrounding environment; it produces an entirely different product.

We might call this existential paradox the condition of individuality finitude. Man has a symbolic identity that brings him sharply out of nature. He is a symbolic self, a creature with a name, a life history. He is a creator with a mind that soars out to speculate about atoms and infinity, who can place himself imaginatively at a point in space and contemplate bemusedly his own planet. This immense expansion, this dexterity, this ethereality, this self-consciousness gives to man literally the status of a small god in nature, as the Renaissance thinkers knew. Yet, at the same time, as the Eastern sages also knew, man is a worm and food for worms. This is the paradox: he is out of nature and hopelessly in it; he is dual, up in the stars and yet housed in a heart-pumping, breath-gasping body that once belonged to a fish and still carries the gill-marks to prove it. His body is a material fleshy casing that is alien to him in many ways-the strangest and most repugnant way being that it aches and bleeds and will decay and die. Man is literally split in two: he has an awareness of his own splendid uniqueness in that he sticks out of nature with a towering majesty, and yet he goes back into the ground a few feet in order to blindly and dumbly rot and disappear forever. It is a terrifying dilemma to be in and to have to live with. The lower animals are, of course, spared this painful contradiction, as they lack a symbolic identity and the self-consciousness that goes with it. They merely act and move reflexively as they are driven by their instincts. If they pause at all, it is only a physical pause; inside they are anonymous, and even their faces have no name. They live in a world without time, pulsating, as it were, in a state of dumb being. This is what has made it so simple to shoot down whole herds of buffalo or elephants. The animals don't know that death is happening and continue grazing placidly while others drop alongside them. The knowledge of death is reflective and conceptual, and animals are spared it. They live and they disappear with the same thoughtlessness: a few minutes of fear, a few seconds of anguish, and it is over. But to live a whole lifetime with the fate of death haunting one's dreams and even the most sun-filled days-that's something else.

A diet rich in readily available nutrients allows the bones to mineralize properly, particularly during gestation and early development, and gives the teeth immunity to decay throughout the stresses of life. Not surprisingly, he found that the native diets that conferred such good health on healthy, so-called primitive groups were rich in minerals, particularly calcium and phosphorus, necessary for healthy bones and teeth. What is surprising about the work of Weston Price is his discovery that these healthy diets always contained a good source of what he called "fat-soluble activators," nutrients like vitamin A and vitamin D, and another vitamin he discovered called Activator X or the Price Factor. These nutrients are found only in certain animal fats. Foods that provided these nutrients were considered sacred by the healthy groups he studied. These foods included liver and other organ meats from grazing animals; fish eggs; fish liver oils; fish and shellfish; and butter from cows eating rapidly growing green grass from well-mineralized pastures. Price concluded that without a rich supply of these fat-soluble nutrients, the body cannot properly use the minerals in food. These fat-soluble nutrients also nourish the glands and organs to give healthy indigenous peoples plenty of immunity during times of stress.

The soul of Sardinia lies in the hills of the interior and the villages peppered among them. There, in areas such as Nuoro and Ozieri, women bake bread by the flame of the communal oven, winemakers produce their potions from small caches of grapes adapted to the stubborn soil and acrid climate, and shepherds lead their flocks through the peaks and valleys in search of the fickle flora that fuels Sardinia's extraordinary cheese culture. There are more sheep than humans roaming this island- and sheep can't graze on sand. On the table, the food stands out as something only loosely connected to the cuisine of Italy's mainland. Here, every piece of the broader puzzle has its own identity: pane carasau, the island's main staple, eats more like a cracker than a loaf of bread, built to last for shepherds who spent weeks away from home. Cheese means sheep's milk manipulated in a hundred different ways, from the salt-and-spice punch of Fiore Sardo to the infamous maggot-infested casu marzu. Fish and seafood may be abundant, but they take a backseat to four-legged animals: sheep, lamb, and suckling pig. Historically, pasta came after bread in the island's hierarchy of carbs, often made by the poorest from the dregs of the wheat harvest, but you'll still find hundreds of shapes and sizes unfamiliar to a mainland Italian. All of it washed down with wine made from grapes that most people have never heard of- Cannonau, Vermentino, Torbato- that have little market beyond the island.

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

He was talking animatedly to two senior ladies, dressed in enough finery to buy the average home, no doubt. He brought one of their hands to his mouth, and then her friend's. He was such a charmer. I was charmed from here. "He gets that from me," Feragal growled into my ear, leaving me to Ciaran, now making his way towards me. I watched him stride certainly all the way to where I waited for him. "Wow," he said, placing his hand at my waist, grazing his thumb over the detailing of the sash there. I was going to kiss Martha again when I got home. "I like your sporran." I grinned. "I like your everything," he countered, leaning in to kiss my cheek. "You look beautiful, Holly." And I was done for the night. I could spill food down myself, trip over, whatever. The look in Ciaran's eyes was what I'd most wanted from the evening, and I already had it. To tuck away and keep forever.

Impoverished Spain depended on imports not only for manufactured products but even for sufficient food. Spanish agriculture was hampered by poor soil and by the strange institution known as the Mesta. Spanish sheep grew high-quality fleeces—not as good as those of English sheep but better than could be found elsewhere—and Spain had, in fact, replaced England as the source of wool for the Flemish and Italian cloth industries. The Mesta was an organization of sheep owners who had royal privileges to sustain migratory flocks of millions of sheep. The flocks moved all across Spain—north in the summer, south in the winter—grazing as they went, making it impossible to farm along their routes.42 When conflicts arose with landowners, the crown always sided with the Mesta on grounds that nothing was more important to the economy than the wool exports. The government’s protection of the Mesta discouraged investments in agriculture, so Spain needed to import large shipments of grain and other foodstuffs.

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

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

There once was a female snake that roamed around a small village in the countryside of Egypt. She was commonly seen by villagers with her small baby as they grazed around the trees. One day, several men noticed the mother snake was searching back and forth throughout the village in a frenzy — without her young. Apparently, her baby had slithered off on its own to play while she was out looking for food. Yet the mother snake went on looking for her baby for days because it still hadn't returned back to her. So one day, one of the elder women in the village caught sight of the big snake climbing on top of their water supply — an open clay jug harvesting all the village's water. The snake latched its teeth on the big jug's opening and sprayed its venom into it. The woman who witnessed the event was mentally handicapped, so when she went to warn the other villagers, nobody really understood what she was saying. And when she approached the jug to try to knock it over, she was reprimanded by her two brothers and they locked her away in her room. Then early the next day, the mother snake returned to the village after a long evening searching for her baby. The children villagers quickly surrounded her while clapping and singing because she had finally found her baby. And as the mother snake watched the children rejoice in the reunion with her child, she suddenly took off straight for the water supply — leaving behind her baby with the villagers' children. Before an old man could gather some water to make some tea, she hissed in his direction, forcing him to step back as she immediately wrapped herself around the jug and squeezed it super hard. When the jug broke burst into a hundred fragments, she slithered away to gather her child and return to the safety of her hole. Many people reading this true story may not understand that the same feelings we are capable of having, snakes have too. Thinking the villagers killed her baby, the mother snake sought out revenge by poisoning the water to destroy those she thought had hurt her child. But when she found her baby and saw the villagers' children, her guilt and protective instincts urged her to save them before other mothers would be forced to experience the pain and grief of losing a child. Animals have hearts and minds too. They are capable of love, hatred, jealousy, revenge, hunger, fear, joy, and caring for their own and others. We look at animals as if they are inferior because they are savage and not civilized, but in truth, we are the ones who are not being civil by drawing a thick line between us and them — us and nature. A wild animal's life is very straightforward. They spend their time searching and gathering food, mating, building homes, and meditating and playing with their loved ones. They enjoy the simplicity of life without any of our technological gadgetry, materialism, mass consumption, wastefulness, superficiality, mindless wars, excessive greed and hatred. While we get excited by the vibrations coming from our TV sets, headphones and car stereos, they get stimulated by the vibrations of nature. So, just because animals may lack the sophisticated minds to create the technology we do or make brick homes and highways like us, does not mean their connections to the etheric world isn't more sophisticated than anything we could ever imagine. That means they are more spiritual, reflective, cosmic, and tuned into alternate universes beyond what our eyes can see. So in other words, animals are more advanced than us. They have the simple beauty we lack and the spiritual contentment we may never achieve.

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

I shifted one strap over my shoulder, then the other. I circled my head around and swiveled my hips, creating a sort of hula hoop helix, a study in the curves of a woman's body. He reached for me, but I stepped back, just beyond his reach. "Not yet..." "Argh," he said, but he said it with a smile. "Yes, mademoiselle." I turned around and grazed the tops of his knees with my butt, then spread my legs and bent over, because I knew the dress would ride up. I'd known this Hervé Léger was good for dancing, but I hadn't known until then that it was made for holding men entranced. I stood up while his hand moved up and down my inner thigh, and then his other hand joined in. He unzipped the back of the dress and it fell to the ground with an unsexy sandbag-like thud. I had never stood in front of a man in just a bra, panties, and heels. My first instinct was to be embarrassed, to want to cover up or turn down the lights, to jump on him so he wouldn't have such a complete view of every inch of me. Yet his gaze only grew in intensity. But then Pascal pulled me at the knees so I buckled and tripped on the way to his lap. He flicked my bra open and off so my arms flew wildly in front of me. Then, in a rather impressive move, he slid my panties off and circled me around me so I was the one sitting and he stood over me. All of a sudden, he had the control. "Hey," I said. A quiver came into my voice now that he was on top and I didn't know what to do. Pascal unbuttoned his shirt and unbuckled his belt. I got the picture and began to kick off my shoes, but he stopped me. "Leave them on," he said. "You look so fucking sexy in those heels." I blushed, but now wasn't the time to be sheepish. He leaned over me. I squeezed his waist with my legs and held his neck in the crook of my elbows so I could keep his face to mine. We rocked together forcefully but in sync. He swiftly slid off his boxer briefs and put my hand on him. He was even harder than before, harder than I had ever felt with Elliott. Pascal was roaring in triumph as he sat over me, himself in hand.

Sometimes we ate raw onions like apples, too, I wanted to tell her. Sometimes, the tin foil held shredded chicken petrified in aspic. A fish head to suck on! I was filled with shame and hateful glee: everything I was feeling turned out at the person next to me. I was the one with an uncut cow's tongue uncoiling in the refrigerator of his undergraduate quad, my roommates' Gatorades and half-finished pad Thai keeping a nervous distance. I sliced it thinly, and down it went with horseradish and cold vodka like the worry of a long day sloughing off, those little dots of fat between the cold meet like garlic roasted to paste. I am the one who fried liver. Who brought his own lunch in an old Tupperware to his cubicle in the Conde Nast Building; who accidentally warmed it too long, and now the scent of buckwheat, stewed chicken, and carrots hung like radiation over the floor, few of those inhabitants brought lunch from home, fewer of whom were careless enough to heat it for too long if they did, and none of whom brought a scent bomb in the first place. Fifteen floors below, the storks who staffed the fashion magazines grazed on greens in the Frank Gehry cafeteria. I was the one who ate mashed potatoes and frankfurters for breakfast. Who ate a sandwich for breakfast. Strange? But Americans ate cereal for dinner. Americans ate cereal, period, that oddment. They had a whole thing called 'breakfast for dinner.' And the only reason they were right and I was wrong was that it was their country. The problem with my desire to pass for native was that everything in the tinfoil was so f*****g good. When the world thinks of Soviet food, it thinks of all the wrong things. Though it was due to incompetence rather than ideology, we were local, seasonal, and organic long before Chez Panisse opened its doors. You just had to have it in a home instead of a restaurant, like British cooking after the war, as Orwell wrote. For me, the food also had cooked into it the memory of my grandmother's famine; my grandfather's black-marketeering to get us the 'deficit' goods that, in his view, we deserved no less than the political VIPs; all the family arguments that paused while we filled our mouths and our eyes rolled back in our heads. Food was so valuable that it was a kind of currency - and it was how you showed loved. If, as a person on the cusp of thirty, I wished to find sanity, I had to figure out how to temper this hunger without losing hold of what it fed, how to retain a connection to my past without being consumed by its poison.

The Enchanted Broccoli Forest. Oh, what a pleasure that was! Mollie Katzen's handwritten and illustrated recipes that recalled some glorious time in upstate New York when a girl with an appetite could work at a funky vegetarian restaurant and jot down some tasty favorites between shifts. That one had the Pumpkin Tureen soup that Margo had made so many times when she first got the book. She loved the cheesy onion soup served from a pumpkin with a hot dash of horseradish and rye croutons. And the Cardamom Coffee Cake, full of butter, real vanilla, and rich brown sugar, said to be a favorite at the restaurant, where Margo loved to imagine the patrons picking up extras to take back to their green, grassy, shady farmhouses dotted along winding country roads. Linda's Kitchen by Linda McCartney, Paul's first wife, the vegetarian cookbook that had initially spurred her yearlong attempt at vegetarianism (with cheese and eggs, thank you very much) right after college. Margo used to have to drag Calvin into such phases and had finally lured him in by saying that surely anything Paul would eat was good enough for them. Because of Linda's Kitchen, Margo had dived into the world of textured vegetable protein instead of meat, and tons of soups, including a very good watercress, which she never would have tried without Linda's inspiration. It had also inspired her to get a gorgeous, long marble-topped island for prep work. Sometimes she only cooked for the aesthetic pleasure of the gleaming marble topped with rustic pottery containing bright fresh veggies, chopped to perfection. Then Bistro Cooking by Patricia Wells caught her eye, and she took it down. Some pages were stuck together from previous cooking nights, but the one she turned to, the most splattered of all, was the one for Onion Soup au Gratin, the recipe that had taught her the importance of cheese quality. No mozzarella or broken string cheeses with- maybe- a little lacy Swiss thrown on. And definitely none of the "fat-free" cheese that she'd tried in order to give Calvin a rich dish without the cholesterol. No, for this to be great, you needed a good, aged, nutty Gruyère from what you couldn't help but imagine as the green grassy Alps of Switzerland, where the cows grazed lazily under a cheerful children's-book blue sky with puffy white clouds. Good Gruyère was blocked into rind-covered rounds and aged in caves before being shipped fresh to the USA with a whisper of fairy-tale clouds still lingering over it. There was a cheese shop downtown that sold the best she'd ever had. She'd tried it one afternoon when she was avoiding returning home. A spunky girl in a visor and an apron had perked up as she walked by the counter, saying, "Cheese can change your life!" The charm of her youthful innocence would have been enough to be cheered by, but the sample she handed out really did it. The taste was beyond delicious. It was good alone, but it cried out for ham or turkey or a rich beefy broth with deep caramelized onions for soup.

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.

When meals are more “grab and go,” we end up doing a lot more grazing and snacking. “We don’t take time to eat,” said Lisa Powell. “We stuff in a sandwich at our desk and think we had lunch. We’ve lost that connection; we’ve just lost contact with the whole experience of eating. As a result, I think we’re not satisfied, so we’re looking for more and more and more and more.

Goats. This was once thought to be an antidote for North Korea’s economic ills. The terrain in the northern portion of the peninsula is mountainous and not suitable for farming. There are no green plots of grass for grazing cows, and therefore no source of dairy products or meat. So, in 1996, the North Koreans started a campaign to breed goats. These mountain animals are a good source of milk and meat; moreover, they feed on the shrubs tucked away high in the rocky terrain. The goat-breeding campaign led to a doubling of the goat population almost overnight, and tripled it within two years. This solved a short-term problem, but it had long-term consequences that were more destructive. The goats completely denuded the areas they inhabited, chewing up every single shrub in sight. This then had the effect of removing the last line of the land’s defense against the annual massive rains. The result? Annual monsoons led to deluges of biblical proportions, which wiped out the little remaining arable land and flooded the coal mines that were a source of energy. This only worsened the chronic food and energy shortages.

Drink warm lemon water 20 minutes before your meals to increase fat burning enzymes. Artichokes & beets increase your bile flow so your body metabolizes more fat. Healthy fats like avocado help correct hormone imbalances so you burn body fat instead of store it. Green Apples are rich in malloric acid that can breakup liver and gallbladder sludge. Sound gross right? That’s why I am teaching you about the importance of cleansing. Have an after work smoothie instead of your cocktail. This will fill you up so you don’t graze while making dinner. Also you won’t give into cravings. Don’t worry you’ll enjoy delicious easy to make foods such as Zucchini Lasagna, Fresh Berries, Caprese Salad, and plenty of lean proteins like shrimp kebabs.  These are some of the delicious satisfying foods you can eat during a 21 day cleanse.  During your 21 day cleanse you also get to eat plenty of satiating

I could see why the people from Afghanistan all the way through Pakistan, India and Nepal held such stoic views. It was their lot to live here, so they might as well accept it with dignity and appreciation. It wasn’t all bad. They had plenty of water, food, shelter and grazing, and when it comes down to it, what more do you need?

She sighed and sniffed the air. The smell of dirty water hung thickly in it. They were supposed to be running a clean-up initiative. Whether they had and failed, or they’d succeeded and it had grown filthy again she wasn’t sure. Either way, she wasn’t fancying a swim.  ‘Johansson,’ Roper called from the tent, beckoning her over, the report from the uniformed officer already in his hand. ‘Come on.’ She approached and he held the edge of the door-flap open for her so she could pass inside. It was eight feet by eight feet, and the translucent material made everything bright with daylight.  The kid in front of them could have been no more than eighteen or nineteen. He was skinny and had thick curly brown hair. His skin was blued from the cold and had the distinctly greyish look of someone who did more drugs than ate food. He was lying on his back on the bank, eyes closed, hands bound together on his stomach. His clothes were enough to tell them that he was homeless. It was charity shop mix and match. A pair of jeans that were two sizes too big, tied tight around pronounced hip bones with a shoelace. He was wearing a t-shirt with the cookie monster on it that looked as old as he was. But that was it. He had no jacket despite the time of year and no socks or shoes.  Jamie crouched down, pulling a pair of latex gloves from her jacket pocket. She had a box of them in the car. ‘We got an ID?’ she asked, not looking up. She knew Roper wouldn’t get down next to her. He didn’t have the stamina for it for one, and with his hangover the smell would make him puke.  He’d leave the close inspection to her.  ‘Uh, yeah. He matches the description of a missing person’s — Oliver Hammond. Eighteen years old. No positive ID yet though. No picture on file.’ ‘Eighteen,’ Jamie mumbled, looking over him more closely. ‘Jesus.’ ‘Yup.’ Roper sighed. ‘Probably scored, got high, took a little stroll, fell in the river… And here we are.’ ‘Did he zip-tie his hands together before or after shooting up?’ She side-eyed him as he scrolled through something on his phone. She hoped it was the missing person’s report, but thought it was more likely to be one of the daily news items his phone prepared for him. ‘I’m just testing you,’ he said absently. ‘What else d’you see?’ Jamie pursed her lips. No one seemed to care when homeless people turned up dead. There’d been eight this month alone in the city — two of which had been floaters like this. She’d checked it out waiting at some traffic lights. There were more than a hundred and forty homeless missing persons reported in the last six months in London. Most cases were never closed. She grimaced at the thought and went back to her inspection. Oliver’s wrists were rubbed raw from the zip-tie, but that looked self-inflicted. She craned her neck to see his arms. His elbows were grazed and rubbed raw, and the insides were tracked out, like Roper had said. He wasn’t new to the needle. She didn’t need to check his ankles and toes to know that they’d be the same.  She lingered on his fingers, honing in on the ones with missing nails.  ‘Ripped out,’ Roper said, watching as she lifted and straightened his fingers, careful not to disturb anything before the SOCOs showed up to take their photographs. In a perfect world the body would have stayed in situ in the water, but these things couldn’t be helped.  She inspected the middle and the index fingers on the right hand — the nails were completely gone. ‘Torture,’ Roper added to the silence. ‘Probably over the heroin. You know, where’s my money?

On one particular day, a bull strayed into the forest.  He came upon green grass and began to graze.  He continued on deeper and deeper into the forest.  After a few weeks of being deep in the forest, he grew lazy and fat – all food and no work. Then one day, an old lion well beyond his years and having difficulty hunting prey, stumbled upon this fat bull.  He couldn’t believe his

In a sense. It’s for Beth. She’ll only eat natural foods.’ ‘Why don’t you just put her out to pasture and let her graze?

While lawn is often an unnecessary element in many gardens, it is actually an important design element to consider for a garden with free-range chickens. Chickens and organically maintained lawns will have a good symbiotic relationship if they are managed well. Chickens graze on the grass blades as a choice food source for greens, which can also be collected and dried for food. Chickens will keep the lawn mowed, so to speak, because they will make the lawn a frequent stop in their daily foraging. Chickens will search out and eat insects in lawns, and leave behind their manure, which is an excellent fertilizer for lawns. The height of your lawn is critical: the blades need to be long enough to photosynthesize in order to be healthy and grow—3 inches is ideal; and chickens prefer a certain height of grass blade—5 to 6 inches is too tall for them to graze, and letting them graze below 2 inches can damage the grass. So for chicken foraging, it is best to keep your lawn about 3 to 4 inches, which may be a bit longer than you are used to cutting it, but the turf will be healthier and withstand the chicken’s grazing better.

Along with everyone else, Tressa carried the entirety of her belongings across one of the seven bridges that spanned the Bern River chasm. She chose the southernmost one because it was the least crowded. Her worldly belongings weren’t much: a few sacks of food, a too-thin blanket, and her ratty breckon mor, so threadbare it could no longer be considered decent. Tressa also carried a gourd of water and what remained of Gelston’s possessions. Gelston came with her, and she coaxed him across the bridge like a goat being put out to graze. The old shepherd had never recovered from being hit by Miralyith lightning, and he followed her without saying a word.

AUTHOR'S INTRODUCTION: More than twenty-five years ago while researching the fourth Saint-Germain book, Path of the Eclipse, I ran across references to the Year of the Yellow Snow, sometimes called the Year of the Dark Sun, in Western reckoning A.D. 535-36, which was characterized by catastrophic drops in temperature, crop failures, and famine throughout Asia and Europe, with disruption of trade and movements of populations resulting from these losses—just the sort of event to set the speculative juices, flowing, but not the object of my research, nor the period with which I was dealing, promising though it appeared. Then, about ten years ago, other researchers did some serious scholarship on those disastrous events and tried to determine the cause of what turned out to be a worldwide famine and, after considering a number of different scenarios from meteor collisions to a mini-ice age—which indeed occurred—at last identified the probable source of the trouble as an eruption of that all-time bad-boy volcano, Krakatoa; this eruption was more overwhelming than many of its others, for, according to records in Indonesia, this eruption broke Sumatra off from Java—Krakatoa is at the hinge position of those two islands—and opened the Sundra Strait to a deep-water sea passage instead of only the shallowest-draft boats, which it had been for centuries. The eruption occurred in late February or early March of A.D. 535, and its explosion was heard all the way to Beijing. It had been heralded by many months of regional instability, earthquakes, and drastic variations in ocean temperatures in and around what was becoming the Sundra Strait, making the shipping lanes more treacherous than they had been in the past. Many ships' captains reported dangerous sailing in and around Indonesia, and over time, merchant ships avoided the region. ¶ In April, following the eruption, the ash from the volcano had spread all around the world, and disaster followed after it, impacting global weather patterns and lowering the average temperatures sufficiently to keep crops from growing in most of Asia and Europe, as well as large portions of Africa and Americas. Although every part of the world was affected, there were regions that bore more of the brunt of the tragedy than others. Many of the nomadic people of the Central Asian Steppes were driven out of their traditional grazing lands when their herds began to die because of lack of food as the grasslands became arid plains, and their struggle to find new pastureland was made much more difficult by the impact of the colder weather; the significant westward migration from Central Asia began as an attempt to find grass for their herds. In China and Tibet, the snow that continued to fall all the way into June and July was yellow due to the high levels of sulfur in the upper atmosphere. Closer to the eruption site, actual flakes of sulfur fell from the sky, burning people, animals, and fields alike and contaminating wells, springs, and rivers; the devastation of the Indonesian Islands was calamitous, with tens of thousands of people killed in tsunamis spawned by the eruption, by gaseous emanations, and by sulfur contamination, records of which still exist in the royal archives of the Srivijava Empire, which comprised most of modern Indonesia. For months afterward, the remains of humans, animals, trees, sea-life, and buildings washed up on the shores of what are now Indonesia, the Malay Peninsula, the Philippines, China, and India.

Moses watched over the flocks with loving care. He led the young animals to pasture first, that they might have the tender, juicy grass for their food; the somewhat older animals he led forth next, and allowed them to graze off the herbs suitable for them; and finally came the vigorous ones that had attained their full growth, and to them he gave the hard grass that was left, which the others could not eat, but which afforded good food for them. Then spake God, "He that understandeth how to pasture sheep, providing for each what is good for it, he shall pasture My people.

Eating six small meals per day causes the metabolic rate to go up six times a day, but only a little. Eating three larger meals per day causes metabolic rate to go up three times a day, but a lot each time. In the end, it’s a wash. The total thermogenic effect of food over twenty-four hours for both the grazing and gorging strategies is the same: neither yields a metabolic advantage. Eating more frequent meals does not aid in weight loss.

As a boy, Pasoon had time for games and practical jokes. His only chore was to take the goats up into the mountains to graze for a few hours. As a girl, Reshmina worked from the moment she woke up until she went to sleep at night. While Pasoon had been lying in wait for her, Reshmina had been hauling water up from the river. There were also clothes to be washed, rugs to be beaten and stacked, floors to be swept, animals to be fed, food to be cooked—and, every afternoon, the two-kilometer walk back and forth to school. Pasoon didn’t even do that anymore. He’d quit going to school a year ago.

We live on a cursed earth in a cursed universe. Both are under the baleful influence of Satan, who is both “the god of this world” (2 Cor. 4:4), and “the prince of the power of the air” (Eph. 2:2). The devastating effects of the curse and satanic influence will reach a terrifying climax in the events of the Tribulation. Some of the various bowl, trumpet, and seal judgments are demonic, others represent natural phenomena gone wild as God lets loose His wrath. At the culmination of that time of destruction and chaos, Christ returns and sets up His kingdom. During His millennial reign, the effects of the curse will begin to be reversed. The Bible gives us a glimpse of what the restored creation will be like. There will be dramatic changes in the animal world. In Isaiah we learn that The wolf will dwell with the lamb, and the leopard will lie down with the kid, and the calf and the young lion and the fatling together; and a little boy will lead them. Also the cow and the bear will graze; their young will lie down together; and the lion will eat straw like the ox. And the nursing child will play by the hole of the cobra, and the weaned child will put his hand on the viper’s den. They will not hurt or destroy in all My holy mountain. (Isa. 11:6-9) “The wolf and the lamb shall graze together, and the lion shall eat straw like the ox; and dust shall be the serpent’s food. They shall do no evil or harm in all My holy mountain,” says the Lord. (Isa. 65:25) The changes in the animal world will be paralleled by changes in the earth and the solar system: Then the moon will be abashed and the sun ashamed, for the Lord of hosts will reign on Mount Zion and in Jerusalem, and His glory will be before His elders. (Isa. 24:23) The light of the moon will be as the light of the sun, and the light of the sun will be seven times brighter, like the light of seven days, on the day the Lord binds up the fracture of His people and heals the bruise He has inflicted. (Isa. 30:26) No longer will you have the sun for light by day, nor for brightness will the moon give you light; but you will have the Lord for an everlasting light, and your God for your glory. Your sun will set no more, neither will your moon wane; for you will have the Lord for an everlasting light. (Isa. 60:19-20)

Leo was just outside the door, and he was shirtless. His arm flexed against the sleek white top of his dresser as he stared into the open drawer. He was clearly searching for a shirt, as his devil suit had mysteriously vanished. And she just went ahead and stared at his arms, chest, shoulders and back, because that's what she wanted to do--- especially after the last glass of wine she'd had. She'd seen him shirtless once before, on their hike, so the sight of him shouldn't have felt so new, but it was like seeing him for the first time all over again. She let her gaze linger over how the muscles between his shoulder blades emphasized his strong back, and the tricep that flexed as he straightened his arm. A small, parched noise escaped her lips, and he looked up. She coughed, trying to cover the sound. Leo turned. "You're supposed to be in pajamas." You're not supposed to look this fucking good. "The problem is the dress. Not built for food or unzipping. I was wondering if you could, um..." She turned and motioned toward her back, where the zipper was. When Leo stepped forward, his bare torso briefly brushed against her back. His skin was warm in contrast to the cool air, and goose bumps erupted across her arms in response. She hoped he wouldn't notice her body's reaction to being so close to him. At least he couldn't see that her gaze was fixed straight ahead, on the pesky bed nearby... His fingers grasped the top of the zipper, and he pulled on it just enough that she stumbled back and against his chest. She muttered an apology under her breath as he slowly lowered the zipper down her back. His knuckle grazed the track of her spine, and his hand stopped at the bottom, just above her ass. She wondered if his eyes were roaming over her exposed skin. And he didn't move his fingers from the zipper right away, which made her feel like he wanted the back of his knuckle to stay exactly where it was. Neither of them moved. She was afraid that if she did, she'd break the fantasy of Leo, examining her--- of him potentially wanting more of her. Eventually he leaned down, and the shadow of his beard scraped against her ear as he said, "All done.

One-third of the Earth’s land surface is now dedicated to food production – a quarter of this for crops, three-quarters for grazing animals – and farming’s expansion into the wild is continuing (nearly 4 million hectares of tropical rainforest are lost each year).

I am addicted to comfort,” I thought as I tumbled into the wood chips. I have become divorced from nature; I don’t know what the names of the trees and birds are. I don’t know what berries to eat or which stars will guide me home. I don’t know how to sleep outside in a wood or skin a rabbit. We have become like living cutlets, sanitized into cellular ineptitude. They say that supermarkets have three days’ worth of food. That if there was a power cut, in three days the food would spoil. That if cash machines stopped working, if cars couldn’t be filled with fuel, if homes were denied warmth, within three days we’d be roaming the streets like pampered savages, like urban zebras with nowhere to graze. The comfort has become a prison; we’ve allowed them to turn us into waddling pipkins. What is civilization but dependency? Now, I’m not suggesting we need to become supermen; that solution has been averred before and did not end well. Prisoners of comfort, we dread the Apocalypse. What will we do without our pre-packed meals and cozy jails and soporific glowing screens rocking us comatose? The Apocalypse may not arrive in a bright white instant; it may creep into the present like a fog. All about us we may see the shipwrecked harbingers foraging in the midsts of our excess. What have we become that we can tolerate adjacent destitution? That we can amble by ragged despair at every corner? We have allowed them to sever us from God, and until we take our brothers by the hand we will find no peace.

I’ve got this great idea. Let’s shut down the food factories. Let’s replace the food they make by catching some wild animals—aurochs, wild boar, jungle fowl, and a woolly ruminant from Mesopotamia would do—modifying them drastically and breeding them in stupendous numbers. Let’s separate the young from their mothers, castrate them, dock their tails, clip their beaks, teeth, and horns without anesthesia, herd them into barns and cages, subject them to extreme boredom and sensory deprivation for their short, distressing lives,[88] then corral them into giant factories where we stun them, cut their throats, skin, pluck, and hack their bloody flesh into chunks that you, the lucky customer, will want to eat (oh yes you will!). I’ve done the sums—we’d need to slaughter only 75 billion animals a year.[89] “Let’s kill the baby aurochs, extract a chemical from the lining of their fourth stomachs and mix it with milk from lactating mothers of the same species, to create a wobbly mass of fat and protein. We’ll stir in some live bacteria to digest this mass, then let their excrements sit till they go hard and yellow and start to stink. You’re really going to want this! “Let’s fell the forests, drain the wetlands, seize the wild grasslands, expel the indigenous people, kill the large predators, exclude the wild herbivores, trigger the global collapse of wildlife, climate breakdown, and the destruction of the habitable planet. Let’s fence most of this land for our captive animals to graze, and plant the rest with crops to make them fat. Let’s spray the crops with biocidal toxins and minerals that’ll leach into the soil and water. Let’s divert the rivers and drain the aquifers. Let’s pour billions of tons of shit into the sea. Let’s trigger repeated plagues, transmitted to humans by the animals we’ve captured, and destroy the efficacy of our most important medicines. “Sure, it will trash everything after a while, but think of the fun we’ll have. Come on, you know you want this.” I hope you would run this scoundrel out of town.

There are ways of farming beef and chicken that may even help to sequester carbon, and many agroecological systems that farm without chemical inputs and in which grazing and browsing animals help to build soil health and natural capital in a way that supports the local and global ecosystem. But it’s doubtful that these methods can produce enough meat to match our current and growing appetite.# If we keep eating more meat, it will require the destruction of more tropical forest, which in turn will drive pandemic disease and climate change.

If you have two X chromosomes, as most women do, it’s incredibly unlikely that you’ll end up being red-green color-blind, whereas roughly 10 percent of men are. If red-green color vision was obviously selected for in diurnal primates, why was it located on the X chromosome? It’s possible this type of color vision was more advantageous for the primate Eve than for her consorts and sons. Perhaps being more efficient at spotting more nutritive foodstuffs (extra-sweet berries, extra-tender young leaves) made a real difference in pregnancy and breast-feeding. If Purgi utilized the same sex-specific parenting strategies as many living primates do, foraging for herself and her infant offspring, then the survival of the young depended far more on the female than the male. In other words, there was more pressure to see red and green on the newly diurnal Purgi than there was on her male counterparts. The second possibility is that Purgi foraged for food with a group, as some of today’s New World monkeys do. In that scenario, it’d be advantageous to have both trichromatics and dichromatics working together, grazing not only in daylight but in the dim light at dawn and dusk, when the dichromats would be better at finding the good stuff. Or both of these things were true: our Eve, as the female, had the most pressure on her to be able to see red and green, but in a highly social species that did some amount of food sharing, it would have been advantageous to have some dichromats, too.

But now, for millions of Americans, the magic of the dream is tarnished. Something is not right and an alien sense of discomfort grips the dreamer. Despite the excitement and promise that heralded globalization, American business seems frenzied and fickle. Many Fortune 500 companies, once considered havens of lifetime employment, have transformed themselves into profit-driven workaholic cults. The scramble for “the dream” demands a lengthened workday, diminished sleep, continuous learning, unusual energy, and a high tolerance for financial insecurity. To be “successful” is to be a multitasking dynamo. We rise early and burn the lights late. We exercise to CNN at breakfast and telephone while driving, for there’s not a moment to lose. At dinner we graze on snacks and fast food, but with a laptop computer as the preferred companion. In the culture of global commerce, which is etched most visibly on the face of America but increasingly apparent in Europe and other industrialized nations, the quest for economic prosperity has become a competitive high-speed game. For some the pursuit is seductive—as when I rise at dawn in Los Angeles to dine at dusk in New York—and it offers a mask of accomplishment and purpose. But for those snarled in traffic jams and crowded airport lounges, and for the lonely children who do not understand, America’s accelerated lifestyle is increasingly a source of anxiety and frustration. Thus

We've been spending the last few weeks on the rifle range. I learned how to shoot from my grandma. When we were out with the sheep she would send me off away from the sheep, and I would practice. She called this time ‘loose time’when the sheep were finished grazing, and they were full and drowsy, and we stayed in one place for a while to watch them. When my grandma was little she actually used a bow and arrow to run the coyotes off. I know how primitive that sounds - most people probably wouldn’t believe it. My grandmother had her own herd at eight years old. If she lost a sheep she would be whipped, because it meant loss of food and livelihood. She wasn’t as hard on me, but the care and well-being of her sheep was the most important thing to her. I’ve seen my grandma ride full out, shrieking at a coyote, shooting from the back of her horse. My grandma probably would have made a good Marine, too. I’ll have to tell her that when I see her again. She’ll get a kick out of that.

Americans consume nearly a quarter of all their food in their cars, for crying out loud. Americans graze through the kitchen, popping precooked, heat-and-eat, bar-coded packages into the microwave for eating-on-the-run.

Most of the ingredients she cooked with came from the tiny farm immediately behind the restaurant. It was so small that the Pertinis could shout from one end of it to another, but the richness of the soil meant that it supported a wealth of vegetables, including tomatoes, zucchini, black cabbage, eggplant and several species that were unique to the region, including bitter friarielli and fragrant asfodelo. There was also a small black boar called Garibaldi, who despite his diminutive size impregnated his harem of four larger wives with extraordinary diligence; an ancient olive tree through which a couple of vines meandered; a chicken or two; and the Pertinis' pride and joy, Priscilla and Pupetta, the two water buffalo, who grazed on a patch of terraced pasture no bigger than a tennis court. The milk they produced was porcelain white, and after hours of work each day it produced just two or three mozzarelle, each one weighing around two pounds- but what mozzarelle: soft and faintly grassy, like the sweet steamy breath of the bufale themselves. As well as mozzarella, the buffalo milk was crafted into various other specialties. Ciliègine were small cherry-shaped balls for salads, while bocconcini were droplet-shaped, for wrapping in slices of soft prosciutto ham. Trecce, tresses, were woven into plaits, served with Amalfi lemons and tender sprouting broccoli. Mozzarella affumicata was lightly smoked and brown in color, while scamorza was smoked over a smoldering layer of pecan shells until it was as dark and rich as a cup of strong espresso. When there was surplus milk they even made a hard cheese, ricotta salata di bufala, which was salted and slightly fruity, perfect for grating over roasted vegetables. But the cheese the Pertinis were best known for was their burrata, a tiny sack of the finest, freshest mozzarella, filled with thick buffalo cream and wrapped in asphodel leaves.

In the course of a day, you can run around until your feet turn black and blue. We didn’t have any shoes. You go to bed, and your aunt wraps your feet in the hem of her nightgown to warm them. She’d swaddle me. You can lie there somewhere near her stomach…It’s like being in the womb…And that’s why I don’t remember anything evil. I’ve forgotten it all…It’s hidden away in some distant place. In the morning, I would be woken up by my aunt’s voice: “I made potato pancakes. Have some.” “Auntie, I want to sleep more.” “Eat some and then you can go back to sleep.” She understood that food, bliny, were like medicine to me. Pancakes and love. My uncle Vitalik was a shepherd, he carried a whip over his shoulder and had a long birch-bark pipe. He went around in his military jacket and breeches. He’d bring us “feed” from the pasture—there’d be some cheese and a piece of salo—whatever the women gave him while the animals grazed. Holy poverty! It didn’t mean anything to them, they weren’t upset or insulted by it. All of this is so important to me…so precious. One of my friends complains, “I can’t afford a new car…” another, “I dreamt of it my whole life, but I never did manage to buy myself a mink coat…” When people say those kinds of things to me, it’s like they’re speaking from behind glass…The only thing I regret is not being able to wear short skirts anymore…[We laugh.]

Close your eyes, Sophia. Look at the table in your mind. What does it look like? What's on the menu? Taste it. Tell me." She closed her eyes. Enveloped by all that was Elliott. She tried to concentrate and ignore those rough fingers on her cheek. "Shrimp wrapped in Thai basil and prosciutto, crisped on the grill, drizzled with olive oil and fresh lime juice. It's Emilia's favorite." "Mmm. Keep going. Don't stop." His lips were almost touching her forehead. His breath on her skin. "Grilled filet mignon with my peppercorn sauce. White, red, pink peppercorns. The girls get them for me when they travel. That's our special dinner. Our decadent meal." "More." His lips grazed her ear. Sophia's eyes were tightly shut, but she had to suppress a shudder. "Vegetable salad on baby greens from my garden. Yellow peppers, green zucchini, purple eggplant, lightly grilled. With a sherry vinaigrette and fresh herbs. All the colors of the rainbow." "Lovely. Keep going." She could no longer hear the buzz of crickets or throaty calls of the frogs. Just Elliott's breathing. Steady. Intense. "Wine, lots of wine," she said huskily. She felt his chuckle against her cheek. "Well, this is my fantasy, right? It must have wine." "Of course it does. Keep going." "Home-made gelato. Lemon. With lemon zest and lemon basil and lemon verbena. And crunchy toasted macadamia nuts on top.

Broccoli branches, mashed potatoes, spools of gravy, sliced pillowy white bread. It slides on to Sirine's plate, glossy with butter. The meat loaf is oniony and dense under its charred crust, dressed in sweet puddles of ketchup. On the counter there's a food-stained copy of The Joy of Cooking and a red-plaid Betty Crocker cookbook, both from the library. She's impressed. No one ever wants to cook for her; the rare home-dinners at friends' houses are served with anxiety and apologies. But Han just seems excited- his skin slightly damp and pink from the kitchen heat- and intrigued by the new kind of cooking, a shift of ingredients like a move from native tongue into a foreign language: butter instead of olive oil; potatoes instead of rice; beef instead of lamb. He seats her on a pillow on the blue cloth and then sets the dishes before her on the cloth. He sits across from her, one knee skimming hers. They touch and she makes herself lean forward to reach the bowl of potatoes. Their knees graze again. Han tastes each dish while looking at Sirine, so the meal seems like a question. She nods and praises him lavishly. "Mm, the rich texture of this meat loaf- the egg and breadcrumbs- and these bits of onion are so good, and there's a little chili powder and dry mustard, isn't there? It's lovely. And there's something in the sauce... something..." "You mean ketchup?" Han asks. "Oh yes, I suppose that's it." She smiles. "That's remarkable." Sirine smiles vaguely, tips her head, not sure of what he means. "What?" "The way you taste things...." He gestures over the food, picks up a bite of meat loaf in his fingers as if it were an olive. "You know what everything here is- I mean exactly." "Oh no." She laughs. "It's so basic, anyone can do that. It's like you just taste the starting places- where it all came from. Unless of course it's ketchup." He gazes at her, then carefully takes her hand and kisses her fingers. "Then I think you must be of this place." Sirine laughs again, disconcerted by his intensity. "Well, I don't know about that, but I think food should taste like where it came from. I mean good food especially. You can sort of trace it back. You know, so the best butter tastes a little like pastures and flowers, that sort of stuff. Things show their origins

There’s a note in there,” Paolo said, gesturing at the bundle. “I’m sure he’d rather you hear from him, not me.” He bowed slightly, his inky black hair falling forward to obscure part of his face. “Buona notte, Signorina Cassandra.” With that, he turned away, disappearing into the darkness in just a few long strides. Cass re-bolted the door. Her heart was still beating hard. She looked down at the wrapped square. It was about two feet by two feet and as thick as her wrist. Lighting a candle, she laid the bundle on the long wobbly table where the servants prepared food for the villa and took their own meals. She held her breath as she tugged at the coarse twine wrapped around the package. The muslin unfolded in layers, revealing a canvas beneath. A folded scrap of parchment fluttered to the kitchen floor. Cass barely noticed it. She was too busy staring at the painting. There she was on the divan in Tommaso’s studio. Just a couple of weeks had elapsed between now and then, but already it felt like years, like the dream of a different lifetime. Falco had captured her tiniest quirks on the canvas: the smattering of freckles across her cheeks, the unruly piece of hair behind her left ear that worked its way out of any arrangement. And her smile--Cass almost couldn’t believe it was real. She looked radiant, like she was experiencing true happiness for the first time. She remembered Falco’s soft touches as he posed her, how delirious she’d been each time his fingers grazed her skin. She remembered how excited she was at being alone with him, the endless possibilities, the countless dangers. Cass wished she could dive into the painting and go back to that night where she had felt love for the first time.

I opened my car door and turned to peek back at Beau. My heart fluttered wildly at the sight of him. I’d wanted to go all the way, but he’d stopped us. A smile tugged at my lips; I knew he hadn’t stopped me because it was wrong. Or because he didn’t want to. He had stopped only because we’d had no protection. Beau had been as deliriously turned on as I’d been. He’d looked at me with those beautiful hazel eyes, no longer hiding his feelings. “Can you get out tonight?” he asked me as he stepped toward me just close enough to touch my waist. The skin where his hand grazed tingled with anticipation. “Yes, it’ll be late, though. I’ve got to go to Grana’s. People will be bringing food and all that stuff. I’ll need to see you to cheer me up. Make me forget.” I’d crawl out my window for him if I had to. He stepped closer, and I watched as he lowered his mouth to mine. Just like before, the earth fell out from under me with the touch of his lips. I clung to his shoulders, afraid I’d fall if he let me go. He broke the kiss and moved his mouth to my ear. I shivered and pressed closer to him. “Text me when you’re ready, and I’ll meet you at the park behind your house,” he whispered, then stepped back. I grabbed the door for support before nodding and getting into my car.

His fingers moved deeper and I thought that the dye may have given me new nerve endings because every hair prickled up to his touch. "We're sensualists, aren't we?" "Sensualists?" He lowered his hand to my neck and pulled me so close our foreheads touched. "What do you mean?" I asked, the tips of my lips- just slightly- against his. "Sensualism..." he repeated in his bizarre accent. He didn't press his lips against mine and I didn't dare press back. We let our mouths push and graze as we spoke. "We are passionate, you and I. We know how to give in to our senses." Then I felt the full heat of his mouth on mine and I lapped him up greedily, my hands grabbing his face and hair and shoulders. I had never thought of myself as much of a sensualist. I was a writer, a rationalist in a sensualist world. I was always worrying about what other people thought of me and more often than not I liked the company of babies and dogs instead of humans my own age. But what's rational about a man's lips on you, when he's touching you in a way that makes you feel the exquisite pleasure of belonging? Everything else is a distraction. We tussled with our shirts off, until he pulled me on top of him and slid his hands from under my hair, to my shoulders, down to my arms, and finally to the place where the top of my pants met my skin. "Leather pants, you little minx. Shall we have an encore?" he asked. By now my hair was a wild mess. I was red from the wine. The lights were sort of dark, but not dark enough. I was wearing some Kiki Montparnasse lingerie, black lace with tiny bows that were at once sweet and not so sweet. You could even describe them as naughty. He let the tip of one finger move around the edge of my pants. When he got to the button, he made a flicking motion that stressed its hold. The critical button.