Food Joints Quotes

He left the drapes open, watched the lights of the cars and of the fast food joints through the window glass, comforted to know there was another world out there, one he could walk to anytime he wanted.

Weight (too much or too little) is a by-product. Weight is what happens when you use food to flatten your life. Even with aching joints, it's not about food. Even with arthritis, diabetes, high blood pressure. It's about your desire to flatten your life. It's about the fact that you've given up without saying so. It's about your belief that it's not possible to live any other way -- and you're using food to act that out without ever having to admit it. (p. 53)

Depreciating motels, junked automobiles, and quick-food joints grow like amber waves of grain.

One evening Milarepa returned to his cave after gathering firewood, only to find it filled with demons. They were cooking his food, reading his books, sleeping in his bed. They had taken over the joint. He knew about nonduality of self and other, but he still didn’t quite know how to get these guys out of his cave. Even though he had the sense that they were just a projection of his own mind—all the unwanted parts of himself—he didn’t know how to get rid of them. So first he taught them the dharma. He sat on this seat that was higher than they were and said things to them about how we are all one. He talked about compassion and shunyata and how poison is medicine. Nothing happened. The demons were still there. Then he lost his patience and got angry and ran at them. They just laughed at him. Finally, he gave up and just sat down on the floor, saying, “I’m not going away and it looks like you’re not either, so let’s just live here together.” At that point, all of them left except one. Milarepa said, “Oh, this one is particularly vicious.” (We all know that one. Sometimes we have lots of them like that. Sometimes we feel that’s all we’ve got.) He didn’t know what to do, so he surrendered himself even further. He walked over and put himself right into the mouth of the demon and said, “Just eat me up if you want to.” Then that demon left too.

The sight of all the food stacked in those kitchens made me dizzy. It's not that we hadn't enough to eat at home, it's just that my grandmother always cooked economy joints and economy meat loafs and had the habit of saying, the minute you lifted the first forkful to your mouth, "I hope you enjoy that, it cost forty-one cents a pound," which always made me feel I was somehow eating pennies instead of Sunday roast.

In desperation, I’d tried to find a part-time after-school job, just to earn some walking-around money. I applied for dozens of tech support and programming jobs (mostly grunt construction work, coding parts of OASIS malls and office buildings), but it was completely hopeless. Millions of college-educated adults couldn’t get one of those jobs. The Great Recession was now entering its third decade, and unemployment was still at a record high. Even the fast-food joints in my neighborhood had a two-year waiting list for job applicants. So I remained stuck at school. I felt like a kid standing in the world’s greatest video arcade without any quarters, unable to do anything but walk around and watch the other kids play.

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

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.

There is an ecstasy that marks the summit of life, and beyond which life cannot rise. And such is the paradox of living, this ecstasy comes when one is most alive, and it comes as a complete forgetfulness that one is alive. This ecstasy, this forgetfulness of living, comes to the artist, caught up and out of himself in a sheet of flame; it comes to the soldier, war-mad on a stricken field and refusing quarter; and it came to Buck, leading the pack, sounding the old wolf-cry, straining after the food that was alive and that fled swiftly before him through the moonlight. He was sounding the deeps of his nature, and of the parts of his nature that were deeper than he, going back into the womb of Time. He was mastered by the sheer surging of life, the tidal wave of being, the perfect joy of each separate muscle, joint, and sinew in that it was everything that was not death, that it was aglow and rampant, expressing itself in movement, flying exultantly under the stars and over the face of dead matter that did not move.

It doesn’t matter if you work at a fast food joint or if you are the CEO of a Fortune 500 company. Your job title does not define your purpose. The size of your paycheck does not make you worthy. What makes you valuable is your contribution to the world and the legacy that you leave behind. Stop defining yourself by what you do, and start defining yourself by who you are!

Instead of seeing America, he'd only seen dirty highways full of big stupid pickup trucks, passenger cars driven by nose-picking morons, and an endless string of repulsive fast-food joints.

The Great Recession was now entering its third decade, and unemployment was still at a record high. Even the fast-food joints in my neighborhood had a two-year waiting list for job applicants.

Dinner was wonderful. There was a joint of beef, with roast potatoes, golden-crisp on the outside and soft and white inside, buttered greens I did not recognize, although I think now that they might have been nettles, toasted carrots all blackened and sweet (I did not think that I liked cooked carrots, so I nearly did not eat one but I was brave, and I tried it, and I liked it, and was disappointed in boiled carrots for the rest of my childhood.) For dessert there was the pie, stuffed with apples and with swollen raisins and crushed nuts, all topped with a thick yellow custard, creamier and richer than anything I had ever tasted at school or at home. The kitten slept on a cushion beside the fire, until the end of the meal, when it joined a fog-colored house cat four times its size in a meal of scraps of meat.

The room contains a few dozen living human bodies, each one a big sack of guts and fluids so highly compressed that it will squirt for a few yards when pierced. Each one is built around an armature of 206 bones connected to each other by notoriously fault-prone joints that are given to obnoxious creaking, grinding, and popping noises when they are in other than pristine condition. This structure is draped with throbbing steak, inflated with clenching air sacks, and pierced by a Gordian sewer filled with burbling acid and compressed gas and asquirt with vile enzymes and solvents produced by the many dark, gamy nuggets of genetically programmed meat strung along its length. Slugs of dissolving food are forced down this sloppy labyrinth by serialized convulsions, decaying into gas, liquid, and solid matter which must all be regularly vented to the outside world lest the owner go toxic and drop dead. Spherical, gel-packed cameras swivel in mucus-greased ball joints. Infinite phalanxes of cilia beat back invading particles, encapsulate them in goo for later disposal. In each body a centrally located muscle flails away at an eternal, circulating torrent of pressurized gravy. And yet, despite all of this, not one of these bodies makes a single sound at any time during the sultan’s speech.

The faux university also did not have professors, not even part-time adjunct professors, and the “faculty” (as they were called) were certainly not “the best of the best.” They were commissioned sales people, many with no experience in real estate. One managed a fast food joint, as Senator Marco Rubio would point out during the March 3 Republican primary debate in 2016. Two other instructors were in personal bankruptcy while collecting fees from would-be Trump University graduates eager to learn how to get rich. Trump

Now we will live!” This is what the hungry little boy liked to say, as he toddled along the quiet roadside, or through the empty fields. But the food that he saw was only in his imagination. The wheat had all been taken away, in a heartless campaign of requisitions that began Europe’s era of mass killing. It was 1933, and Joseph Stalin was deliberately starving Soviet Ukraine. The little boy died, as did more than three million other people. “I will meet her,” said a young Soviet man of his wife, “under the ground.” He was right; he was shot after she was, and they were buried among the seven hundred thousand victims of Stalin’s Great Terror of 1937 and 1938. “They asked for my wedding ring, which I….” The Polish officer broke off his diary just before he was executed by the Soviet secret police in 1940. He was one of about two hundred thousand Polish citizens shot by the Soviets or the Germans at the beginning of the Second World War, while Nazi Germany and the Soviet Union jointly occupied his country. Late in 1941, an eleven-year-old Russian girl in Leningrad finished her own humble diary: “Only Tania is left.” Adolf Hitler had betrayed Stalin, her city was under siege by the Germans, and her family were among the four million Soviet citizens the Germans starved to death. The following summer, a twelve-year-old Jewish girl in Belarus wrote a last letter to her father: “I am saying good-bye to you before I die. I am so afraid of this death because they throw small children into the mass graves alive.” She was among the more than five million Jews gassed or shot by the Germans.

Even just living next to a restaurant may pose a health hazard. Scientists estimated the lifetime cancer risk among those residing near the exhaust outlets at Chinese restaurants, American restaurants, and barbecue joints. While exposure to fumes from all three types of restaurants resulted in exposure to unsafe levels of PAHs, the Chinese restaurants proved to be the worst. This is thought to be due to the amount of fish being cooked,28 as the fumes from pan-fried fish have been found to contain high levels of PAHs capable of damaging the DNA of human lung cells.29 Given the excess cancer risk, the researchers concluded that it wouldn’t be safe to live near the exhaust of a Chinese restaurant for more than a day or two a month.

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

You can find your way across this country using burger joints the way a navigator uses stars.

All that night, after I shut the door and left Number 16 empty, I went looking for the parts of my city that have lasted. I walked down streets that got their names in the Middle Ages: Copper Alley, Fishamble Street, Blackpitts where the plague dead were buried. I looked for cobblestones worn smooth and iron railings gone thin with rust. I ran my hand over the cool stone of Trinity’s walls and I crossed the spot where nine hundred years ago the town got its water from Patrick’s Well; the street sign still tells you so, hidden in the Irish that no one ever reads. I paid no attention to the shoddy new apartment blocks and the neon signs, the sick illusions ready to fall into brown mush like rotten fruit. They’re nothing; they’re not real. In a hundred years they’ll be gone, replaced and forgotten. This is the truth of bombed-out ruins: hit a city hard enough and the cheap arrogant veneer will crumble faster than you can snap your fingers; it’s the old stuff, the stuff that’s endured, that might just keep enduring. I tilted my head up to see the delicate, ornate columns and balustrades above Grafton Street’s chain stores and fast-food joints. I leaned my arms on the Ha’penny Bridge where people used to pay half a penny to cross the Liffey, I looked out at the Custom House and the shifting streams of lights and the steady dark roll of the river under the falling snow, and I hoped to God that somehow or other, before it was too late, we would all find our way back home.

the most dangerous trick pulled by lectins, which I now see on a daily basis in my patients, is that they bear an uncanny similarity to the proteins on many of our important organs, nerves, and joints.

Joint pain, bloating and foggy thoughts are not imagined symptoms, They're the result of improper diet. Make eliminations. Start with wheat, then dairy, then sugar. These are the most inflammatory foods.

So, it wasn’t until I was living in Mexico that I first started enjoying chocolate mousse. See, there was this restaurant called La Lorraine that became a favorite of ours when John and I were living in Mexico City in 1964–65. The restaurant was in a beautiful old colonial period house with a large courtyard, red tile floors, and a big black and white portrait of Charles de Gaulle on the wall. The proprietor was a hefty French woman with grey hair swept up in a bun. She always welcomed us warmly and called us mes enfants, “my children.” Her restaurant was very popular with the folks from the German and French embassies located nearby. She wasn’t too keen on the locals. I think she took to us because I practiced my French on her and you know how the French are about their language! At the end of each evening (yeah, we often closed the joint) madame was usually seated at the table next to the kitchen counting up the evening’s receipts. Across from her at the table sat a large French poodle, wearing a napkin bib and enjoying a bowl of onion soup. Ah, those were the days… Oh, and her mousse au chocolate was to DIE for!

Bone broth is considered a powerful detoxification agent since it helps the digestive system expel waste and promotes the liver’s ability to remove toxins, helps maintain tissue integrity and improves the body’s use of antioxidants.

NASA didn't invent Tang, but their Gemini and Apollo astronauts made it famous. (Kraft Foods invented it, in 1957.) NASA still uses Tang, despite periodic bouts of bad publicity. In 2006, terrorists mixed Tang into a homemade liquid explosive intended for use on a transatlantic flight. In the 1970's, Tang was mixed with methadone to discourage rehabbing heroin addicts from injecting it to get high. They did anyway. Consumed intravenously, Tang causes joint pain and jaundice, though fewer cavities.

There is an ecstasy that marks the summit of life, and beyond which life cannot rise. And such is the paradox of living, this ecstasy comes when one is most alive, and it comes as a complete forgetfulness that one is alive. This ecstasy, this forgetfulness of living, comes to the artist, caught up and out of himself, in a sheet of flame; it comes to the soldier, war-mad on a stricken field and refusing quarter; and it came to Buck, leading the pack, sounding the old wolf-cry, straining after the food that was alive and that fled swiftly before him through the moonlight. He was sounding the deeps of his nature, and of the parts of his nature that were deeper than he, going back into the womb of Time. He was mastered by the sheer surging of life, the tidal wave of being, the perfect joy of each separate muscle, joint and sinew in that it was everything that was not death, that it was aglow and rampant, expressing itself in movement, flying exultantly under the stars and over the face of dead matter that did not move.

At last, we arrived home. Indian Vale. The house my father had built that had become mine and that one day would be my daughter’s, if she chose to stay in the area. She wouldn’t, though. Why should she? The young people here moved somewhere else as fast as they could, and the old folks withered away and died. The factories vanished and the mines and mills sank into the ground, and in their places were erected fast food joints and furniture rental places and pawnshops. Sometimes I hear places like where I live called “Real America,” and I know it rankles some folks—city folks, mostly—something awful, and I wish I could tell them it’s only done out of politeness. That it’s only people saying nice things about the dying.

I do not know how much a propensity to addiction is “hardwired” or how much it depends on circumstances or state of mind. All I know is that I was hooked after that night with an amphetamine-soaked joint and was to remain hooked for the next four years. In the thrall of amphetamines, sleep was impossible, food was neglected, and everything was subordinated to the stimulation of the pleasure centers in my brain.

The sight of all the food stacked in those kitchens made me dizzy. It’s not that we hadn’t enough to eat at home, it’s just that my grandmother always cooked economy joints and economy meat loafs and had the habit of saying, the minute you lifted the first forkful to your mouth, “I hope you enjoy that, it cost forty-one cents a pound,” which always made me feel I was somehow eating pennies instead of Sunday roast.

The meal was delectable, with courses of consomme and leeks, cold poached salmon with bergamot mousseline sauce and cucumbers, curried game meats, mutton joint with savory stuffering, roasted duckling and pheasant and squab with herbed root vegetables, and so on. Tabitha, whose finest meals had consisted largely of tinned meats and powered custard, nearly wept at the smells and textures and tastes flooding her senses.

Man, it was the polar opposite. From the grocery stands and yakitori joints in Japan to the stalls along the hutongs of Beijing, enjoying food was foundational. Dining out was attainable and affordable, a crucial part of daily life. Even in Virginia lower-middle-class Asian families would go out to dinner once a week at a Chinese restaurant. The idea that people with less money could not appreciate better food was a fallacy.

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.

MAKES: 2 quarts COOKING METHOD: stove COOKING TIME: 20 minutes This is an all-purpose barbecue sauce, with a distinct garlic and tomato flavor. We have used this recipe to rave reviews at the James Beard Foundation and the American Institute of Wine and Food’s “Best Ribs in America” competition. Use it as a finishing glaze or serve it on the side as a dip for any type of barbecue. 2 TABLESPOONS OLIVE OIL ¼ CUP CHOPPED ONION 1 TEASPOON FRESH MINCED GARLIC 4 CUPS KETCHUP 1⅓ CUPS DARK BROWN SUGAR 1 CUP VINEGAR 1 CUP APPLE JUICE ¼ CUP HONEY 1½ TABLESPOONS WORCESTERSHIRE SAUCE 1½ TABLESPOONS LIQUID SMOKE 1 TEASPOON SALT 1 TEASPOON BLACK PEPPER 1 TEASPOON CAYENNE PEPPER 1 TEASPOON CELERY SEED Heat the olive oil in a large nonreactive saucepan over medium heat. Add the onion and garlic and lightly sauté. Stir in the remaining ingredients and heat until the sauce bubbles and starts to steam. Remove from the heat and cool to room temperature. Transfer to a tightly covered jar or plastic container and store refrigerated for up to 2 weeks.

Two nights later, she was out with some work friends at a blue-plate hipster joint near the L train when she spotted Doug. He had a heavy beard and wore overalls. She liked his eyes, the way they crinkled when he smiled. When he came up to the bar for another pitcher, she struck up a conversation. He told her he was a writer who avoided writing by hosting elaborate dinner parties. His apartment was full of obscure food prep machinery, vintage pasta rollers and a three-hundred-pound cappuccino machine he’d rebuilt screw by screw.

Their management and regulation of our lives spans the total spectrum of American experience, from their obtuse Imperial Measurement System, to their irregularity-strangled English language. From their lobbyist-ruled government bureaucracy, to their consumer-oriented religious holidays like Christmas. From their brainless professional sports jocks cast as heroes, to their anorexic supermodels warping the concept of beauty. These are the people who made sugary colas more important that water; fast food more important than health; television sitcoms more important than reading literature. They made smoking a joint in your home a crime; going out in public without your hair tinted an embarrassment; and accidentally carrying a half-filled bottle of baby formula on an airplane a terrorist act. Do you realize 85 percent of Americans still say 'God bless you' after someone sneezes? And that 'In God We Trust' is on every single dollar in circulation? Or that 'One nation under God' is recited everyday in the Pledge of Allegiance by millions of impressionable kids?

Regarding the second facet of the mass neurotic syndrome —aggression—let me cite an experiment once conducted by Carolyn Wood Sherif. She had succeeded in artificially building up mutual aggressions between groups of boy scouts, and observed that the aggressions only subsided when the youngsters dedicated themselves to a collective purpose—that is, the joint task of dragging out of the mud a carriage in which food had to be brought to their camp. Immediately, they were not only challenged but also united by a meaning they had to fulfill.

But mostly, finally, ultimately, I'm here for the weather. As a result of the weather, ours is a landscape in a minor key, a sketchy panorama where objects, both organic and inorganic, lack well-defined edges and tent to melt together, creating a perpetual blurred effect, as if God, after creating Northwestern Washington, had second thoughts and tried unsuccessfully to erase it. Living here is not unlike living inside a classical Chinese painting before the intense wisps of mineral pigment had dried upon the silk - although, depending on the bite in the wind, they're times when it's more akin to being trapped in a bad Chinese restaurant; a dubious joint where gruff waiters slam chopsticks against the horizon, where service is haphazard, noodles soggy, wallpaper a tad too green, and considerable amounts of tea are spilt; but in each and every fortune cookie there's a line of poetry you can never forget. Invariably, the poems comment on the weather. In the deepest, darkest heart of winter, when the sky resembles bad banana baby food for months on end, and the witch measles that meteorologists call "drizzle" are a chronic gray rash on the skin of the land, folks all around me sink into a dismal funk. Many are depressed, a few actually suicidal. But I, I grow happier with each fresh storm, each thickening of the crinkly stratocumulus. "What's so hot about the sun?" I ask. Sunbeams are a lot like tourists: intruding where they don't belong, promoting noise and forced activity, faking a shallow cheerfulness, dumb little cameras slung around their necks. Raindrops, on the other hand, introverted, feral, buddhistically cool, behave as if they were locals. Which, of course, they are.

I go to the table. The pixie regards me with her inkdrop-black eyes, like Tatterfell’s. I notice the extra joint in her fingers as she reaches for an eggroll. “Go ahead,” she says. “There’s plenty. I used most of the hot mustard packets, though.” Roiben waits, watching me. “Mortal food,” I say, in what I hope is a neutral way. “We live alongside mortals, do we not?” he asks me. “I think she more than lives beside them,” the pixie objects, looking at me. “Your pardon,” he says, and waits. I realize they really expect me to eat something. I spear a dumpling with a single chopstick and stuff it into my mouth. “It’s good.

All that stirring of old instincts which at stated periods drives men out from the sounding cities to forest and plain to kill things by chemically propelled leaden pellets, the blood lust, the joy to kill—all this was Buck's, only it was infinitely more intimate. He was ranging at the head of the pack, running the wild thing down, the living meat, to kill with his own teeth and wash his muzzle to the eyes in warm blood. There is an ecstasy that marks the summit of life, and beyond which life cannot rise. And such is the paradox of living, this ecstasy comes when one is most alive, and it comes as a complete forgetfulness that one is alive. This ecstasy, this forgetfulness of living, comes to the artist, caught up and out of himself in a sheet of flame; it comes to the soldier, war-mad on a stricken field and refusing quarter; and it came to Buck, leading the pack, sounding the old wolf-cry, straining after the food that was alive and that fled swiftly before him through the moonlight. He was sounding the deeps of his nature, and of the parts of his nature that were deeper than he, going back into the womb of Time. He was mastered by the sheer surging of life, the tidal wave of being, the perfect joy of each separate muscle, joint, and sinew in that it was everything that was not death, that it was aglow and rampant, expressing itself in movement, flying exultantly under the stars and over the face of dead matter that did not move.

CHEESE Cheese is the result of microbes such as bacteria or fungi competing for a food source. Each microbe attempts to use chemicals to convince other forms of life not to eat that food source. Sometimes we call those chemicals antibiotics or mold toxins; other times we call them “delicious.” As your liver works to process cheese toxins, your Labrador brain demands energy, and you are likely to experience food cravings as a result. This is why so many people simply love cheese—they eat it, and then they crave more. Mold toxins in cheese and dairy come from two places. The first is indirect contamination, which happens when dairy cows eat feed containing mycotoxins that pass into the milk. The more contaminated animal feed is, the cheaper it is, so producers don’t normally strive to eliminate toxins from animal food. The second source of toxins in cheese comes from direct contamination, which occurs when we accidentally or intentionally introduce molds to cheese. The most common mycotoxins that are stable in cheese are citrinin, penitrem A, roquefortine C, sterigmatocystin, and aflatoxin. Some others, like patulin, penicillic acid, and PR toxin, are naturally eliminated from cheese. Sterigmatocystin is carcinogenic.22 I’m not trying to be alarmist. Unless you have severe allergies, cheese is not going to kill you today. But it may cause inflammation in your skin and joints and brain, and it may make you fat. You choose whether or not to eat it.

Our Good for You portfolio was growing elsewhere, too. I got a call one day from Ofra Strauss, the CEO of Strauss-Elite Food, our snacks partner in Israel. She asked to see me in Purchase and showed up with a huge hamper of Mediterranean dips—hummus, baba ghanoush, you name it. She laid them all out with fresh pita bread on my conference table, and we enjoyed a picnic of products from Sabra, a New York–based company that Strauss had recently purchased. It was a delicious lineup—totally vegetarian—and a great potential mate to Stacy’s Pita Chips, which we’d acquired a couple of years earlier. Less than a year later, Sabra and Frito-Lay signed a joint venture, and Sabra now leads the US hummus market. More important for me, Ofra is one of my dearest friends.

Sirine learned about food from her parents. Even though her mother was American, her father always said his wife thought about food like an Arab. Sirine's mother strained the salted yogurt through cheesecloth to make creamy labneh, stirred the onion and lentils together in a heavy iron pan to make mjeddrah, and studded joints of lamb with fat cloves of garlic to make roasted kharuf. Sirine's earliest memory was of sitting on a phone book on a kitchen chair, the sour-tart smell of pickled grape leaves in the air. Her mother spread the leaves flat on the table like little floating hands, placed the spoonful of rice and meat at the center of each one, and Sirine with her tiny fingers rolled the leaves up tighter and neater than anyone else could- tender, garlicky, meaty packages that burst in the mouth.

When you buy from an independent, locally owned business, as opposed to nationally owned businesses, you strengthen the economic base of our city. And of course there’s no doubt that you’ll receive a better quality product or service. I share John Roeser’s amazement that people today tend to prefer saving a dollar or too two on a birthday cake, for example, by purchasing a sub-par cake made with artificial, cheap ingredients from a mass retailer, when Roeser’s Bakery offers some of the most delectable, housemade cakes in the world. How could anyone step into a fast food joint when we live in a city that has Lem’s barbecque rib tips, Kurowski’s kielbasa, Manny’s matzo ball soup, and Lindy’s chili within reach? You can’t even compare the products and services of the businesses featured in this book with those of mass retailers, either: Jjust try putting an Optimo hat on your head—you’ll ooze with elegance. Burn a beeswax lambathe from Athenian Candle and watch it glow longer than any candle you’ve ever lit. Bite into an Andersonville coffeecake from the Swedish Bakery—and you’ll have a hard time returning to the artificial ingredient– laden cakes found at most grocers. Equally important, local, family- owned businesses keep our city unique. In our increasingly homogenized and globalized world, cities that hold on tightly to their family-owned, distinctive businesses are more likely to attract visitors, entrepreneurs, and new investment. Chicago just wouldn’t be Chicago without these historic, one-of-a-kind places, and the people that run them from behind the scenes with nothing but love, hard work, and pride.

The second project is in the field of metaphysics: with the aim of showing that, in the words of Professor H. M. Tooten, “evolution is a hoax”, Olivier Gratiolet has undertaken an exhaustive inventory of all the imperfections and inadequacies to which the human organism is heir: vertical posture, for example, gives man only a precarious balance: muscular tension alone keeps him upright, thus causing constant fatigue and discomfort in the spinal column, which, although sixteen times stronger than it would have been were it straight, does not allow man to carry a meaningful weight on his back; feet ought to be broader, more spread out, more specifically suited to locomotion, whereas what he has are only atrophied hands deprived of prehensile ability; legs are not sturdy enough to bear the body’s weight, which makes them bend, and moreover they are a strain on the heart, which has to pump blood about three feet up, whence come swollen feet, varicose veins, etc.; hip joints are fragile and constantly prone to arthrosis or serious fractures; arms are atrophied and too slender; hands are frail, especially the little finger, which has no use, the stomach has no protection whatsoever, no more than the genitals do; the neck is rigid and limits rotation of the head, the teeth do not allow food to be grasped from the sides, the sense of smell is virtually nil, night vision is less than mediocre, hearing is very inadequate; man’s hairless and unfurred body affords no protection against cold, and, in sum, of all the animals of creation, man, who is generally considered the ultimate fruit of evolution, is the most naked of all.

The joint went round and round, and although he didn't take a puff - he never did; he was too worried about what he might do or say if he lost control over himself - he could feel the smoke filling his eyes, pressing upon his eyelids like a shaggy warm beast. He had been careful, as he always was when one of the others paid for food, to eat as little as possible, and although he was still hungry (there were two slices left over, and he stared at them, fixedly, before catching himself and turning away resolutely), he was also deeply content. I could fall asleep, he thought, and stretched out on the couch, pulling Malcolm's blanket over him as he did. He was pleasantly exhausted, but then he was always exhausted those days: it was as if the daily effort it took to appear normal was so great that it left energy for little else.

O my body! I dare not desert the likes of you in other men and women, nor the likes of the parts of you, I believe the likes of you are to stand or fall with the likes of the soul, (and that they are the soul,) I believe the likes of you shall stand or fall with my poems, and that they are my poems, Man’s, woman’s, child’s, youth’s, wife’s, husband’s, mother’s, father’s, young man’s, young woman’s poems, Head, neck, hair, ears, drop and tympan of the ears, Eyes, eye-fringes, iris of the eye, eyebrows, and the waking or sleeping of the lids, Mouth, tongue, lips, teeth, roof of the mouth, jaws, and the jaw-hinges, Nose, nostrils of the nose, and the partition, Cheeks, temples, forehead, chin, throat, back of the neck, neck-slue, Strong shoulders, manly beard, scapula, hind-shoulders, and the ample side-round of the chest, Upper-arm, armpit, elbow-socket, lower-arm, arm-sinews, arm-bones, Wrist and wrist-joints, hand, palm, knuckles, thumb, forefinger, finger-joints, finger-nails, Broad breast-front, curling hair of the breast, breast-bone, breast-side, Ribs, belly, backbone, joints of the backbone, Hips, hip-sockets, hip-strength, inward and outward round, man-balls, man-root, Strong set of thighs, well carrying the trunk above, Leg fibres, knee, knee-pan, upper-leg, under-leg, Ankles, instep, foot-ball, toes, toe-joints, the heel; All attitudes, all the shapeliness, all the belongings of my or your body or of any one’s body, male or female, The lung-sponges, the stomach-sac, the bowels sweet and clean, The brain in its folds inside the skull-frame, Sympathies, heart-valves, palate-valves, sexuality, maternity, Womanhood, and all that is a woman, and the man that comes from woman, The womb, the teats, nipples, breast-milk, tears, laughter, weeping, love-looks, love-perturbations and risings, The voice, articulation, language, whispering, shouting aloud, Food, drink, pulse, digestion, sweat, sleep, walking, swimming, Poise on the hips, leaping, reclining, embracing, arm-curving and tightening, The continual changes of the flex of the mouth, and around the eyes, The skin, the sunburnt shade, freckles, hair, The curious sympathy one feels when feeling with the hand the naked meat of the body, The circling rivers the breath, and breathing it in and out, The beauty of the waist, and thence of the hips, and thence downward toward the knees, The thin red jellies within you or within me, the bones and the marrow in the bones, The exquisite realization of health; O I say these are not the parts and poems of the body only, but of the soul, O I say now these are the soul!

The school regime refused to make it easy for us on the dress side of things, and it dictated that even if we wanted to walk into the neighboring town of Windsor, then we had to wear a blazer and tie. This made us prime targets for the many locals who seemed to enjoy an afternoon of beating up the Eton “toffs.” On one occasion, I was having a pee in the loos of the Windsor McDonald’s, which were tucked away downstairs at the back of the fast-food joint. I was just leaving the Gents when the door swung open, and in walked three aggressive-looking lads. They looked as if they had struck gold on discovering this weedy, blazer-wearing Eton squirt, and I knew deep down that I was in trouble and alone. (Meanwhile, my friends were waiting for me upstairs. Some use they were being.) I tried to squeeze past these hoodies, but they threw me back against the wall and laughed. They then proceeded to debate what they were going to do to me. “Flush his head down the toilet,” was an early suggestion. (Well, I had had that done to me many times already at Eton, I thought to myself.) I was okay so far. Then they suggested defecating in the loo first. Now I was getting worried. Then came the killer blow: “Let’s shave his pubes!” Now, there is no greater embarrassment for a young teenager than being discovered to not have any pubes. And I didn’t. That was it. I charged at them, threw one of them against the wall, barged the other aside, squeezed through the door, and bolted. They chased after me, but once I reached the main floor of the McDonald’s I knew I was safe. I waited with my friends inside until we were sure the thugs had all left, then cautiously slunk back across the bridge to school. (I think we actually waited more than two hours, to be safe. Fear teaches great patience.)

Hiro and Y.T. have eaten a lot of junk food together in different joints all over L.A. -- doughnuts, burritos, pizza, sushi, you name it -- and all Y.T. ever talks about is her mother and the terrible job that she has with the Feds. The regimentation. The lie-detector tests. The fact that for all the work she does, she really has no idea what it is that the government is really working on. It's always been a mystery to Hiro, too, but then, that's how the government is. It was invented to do stuff that private enterprise doesn't bother with, which means that there's probably no reason for it; you never know what they're doing or why. Hackers have traditionally looked upon the government's coding sweatshops with horror and just tried to forget that all of that shit ever existed. But they have thousands of programmers. The programmers work twelve hours a day out of some twisted sense of personal loyalty. Their software-engineering techniques, while cruel and ugly, are very sophisticated. They must have been up to something.

Medicine once consisted of the knowledge of a few simples, to stop the flow of blood, or to heal wounds; then by degrees it reached its present stage of complicated variety. No wonder that in early days medicine had less to do! Men's bodies were still sound and strong; their food was light and not spoiled by art and luxury, whereas when they began to seek dishes not for the sake of removing, but of rousing, the appetite, and devised countless sauces to whet their gluttony, – then what before was nourishment to a hungry man became a burden to the full stomach. 16. Thence come paleness, and a trembling of wine-sodden muscles, and a repulsive thinness, due rather to indigestion than to hunger. Thence weak tottering steps, and a reeling gait just like that of drunkenness. Thence dropsy, spreading under the entire skin, and the belly growing to a paunch through an ill habit of taking more than it can hold. Thence yellow jaundice, discoloured countenances, and bodies that rot inwardly, and fingers that grow knotty when the joints stiffen, and muscles that are numbed and without power of feeling, and palpitation of the heart with its ceaseless pounding. 17. Why need I mention dizziness? Or speak of pain in the eye and in the ear, itching and aching[11] in the fevered brain, and internal ulcers throughout the digestive system? Besides these, there are countless kinds of fever, some acute in their malignity, others creeping upon us with subtle damage, and still others which approach us with chills and severe ague. 18. Why should I mention the other innumerable diseases, the tortures that result from high living?   Men used to be free from such ills, because they had not yet slackened their strength by indulgence, because they had control over themselves, and supplied their own needs.[12] They toughened their bodies by work and real toil, tiring themselves out by running or hunting or tilling the earth. They were refreshed by food in which only a hungry man could take pleasure. Hence, there was no need for all our mighty medical paraphernalia, for so many instruments and pill-boxes. For plain reasons they enjoyed plain health;

Unlike some of his buddies, Truely had never been afraid of books. Following his daddy's example, he had read the newspaper every day of his life since the sixth grade, starting with the sports page. He had a vague idea what was going on in the world. It was true that Truely could generally nail a test, took a certain pride in it, but he was also a guy who like to dance all night to throbbing music in makeshift clubs off unlit country roads. He liked to drink a cold beer on a hot day, maybe a flask of Jack Daniel's on special occasions. He wore his baseball cap backwards, his jeans ripped and torn--because they were old and practically worn-out, not because he bought them that way. His hair was a little too long, his boots a little too big, his aspirations modest. He preferred listening to talking--and wasn't all that great at either. He like barbecue joints more than restaurants. Catfish and hush puppies or hot dogs burned black over a campfire were his favorites. He preferred simple food dished out in large helpings. He liked to serve himself and go for seconds.

Barrels of oysters wrapped in seaweed came by boat from Stollport. Fat beam and trout were carried in dripping wooden boxes lined with wet straw. A great conger eel arrived in a crate large enough to hold a cannon and appeared so fearsome Mister Bunce quelled the kitchen boys' mock-screams only by bringing out Mister Stone to take his pick among the screechers. Sacks of raisins, currants, dried prunes and figs piled up in the dry larder. In the wet room, soused brawn, salted ling and gallipots of anchovies crowded the shelves and floor. In the butchery, Colin and Luke marshalled four undercooks, six men from the Estate armed with saws, a grumbling Barney Curle and his barrow to skin, draw and joint the hogs. Simeon, Tam Yallop and the other bakers lugged in sacks of meal from the Callock Marwood mill while a dray from the ale-house made journeys over the hill, past the gatehouse and into the yard until the buttery and cellar were filled with kegs and barrels. Rhenish wine arrived in a covered wagon, the dark oak tuns resting on a thick bed of bracken. Scents of cinnamon and saffron drifted out of the spice room.

Something marvelous is happening underground, something we’re just learning how to see. Mats of mycorrhizal cabling link trees into gigantic, smart communities spread across hundreds of acres. Together, they form vast trading networks of goods, services, and information. . . .  There are no individuals in a forest, no separable events. The bird and the branch it sits on are a joint thing. A third or more of the food a big tree makes may go to feed other organisms. Even different kinds of trees form partnerships. Cut down a birch, and a nearby Douglas-fir may suffer. . . .  In the great forests of the East, oaks and hickories synchronize their nut production to baffle the animals that feed on them. Word goes out, and the trees of a given species—whether they stand in sun or shade, wet or dry—bear heavily or not at all, together, as a community. . . .  Forests mend and shape themselves through subterranean synapses. And in shaping themselves, they shape, too, the tens of thousands of other, linked creatures that form it from within. Maybe it’s useful to think of forests as enormous spreading, branching, underground super-trees.

Everywhere you turn you see signs of its place at the top of the Italian food chain: fresh-pasta shops vending every possible iteration of egg and flour; buzzing bars pairing Spritz and Lambrusco with generous spreads of free meat, cheese, and vegetable snacks; and, above all, osteria after osteria, cozy wine-soaked eating establishments from whose ancient kitchens emanates a moist fragrance of simmered pork and local grapes. Osteria al 15 is a beloved dinner den just inside the centro storico known for its crispy flatbreads puffed up in hot lard, and its classic beef-heavy ragù tossed with corkscrew pasta or spooned on top of béchamel and layered between sheets of lasagne. It's far from refined, but the bargain prices and the boisterous staff make it all go down easily. Trattoria Gianni, down a hairpin alleyway a few blocks from Piazza Maggiore, was once my lunch haunt in Bologna, by virtue of its position next to my Italian-language school. I dream regularly of its bollito misto, a heroic mix of braised brisket, capon, and tongue served with salsa verde, but the dish I'm looking for this time, a thick beef-and-pork joint with plenty of jammy tomato, is a solid middle-of-the-road ragù.

A school bus is many things. A school bus is a substitute for a limousine. More class. A school bus is a classroom with a substitute teacher. A school bus is the students' version of a teachers' lounge. A school bus is the principal's desk. A school bus is the nurse's cot. A school bus is an office with all the phones ringing. A school bus is a command center. A school bus is a pillow fort that rolls. A school bus is a tank reshaped- hot dogs and baloney are the same meat. A school bus is a science lab- hot dogs and baloney are the same meat. A school bus is a safe zone. A school bus is a war zone. A school bus is a concert hall. A school bus is a food court. A school bus is a court of law, all judges, all jury. A school bus is a magic show full of disappearing acts. Saw someone in half. Pick a card, any card. Pass it on to the person next to you. He like you. She like you. K-i-s-s-i . . . s-s-i-p-p-i is only funny on a school bus. A school bus is a stage. A school bus is a stage play. A school bus is a spelling bee. A speaking bee. A get your hand out of my face bee. A your breath smell like sour turnips bee. A you don't even know what a turnip bee is. A maybe not, but I know what a turn up is and your breath smell all the way turnt up bee. A school bus is a bumblebee, buzzing around with a bunch of stingers on the inside of it. Windows for wings that flutter up and down like the windows inside Chinese restaurants and post offices in neighborhoods where school bus is a book of stamps. Passing mail through windows. Notes in the form of candy wrappers telling the street something sweet came by. Notes in the form of sneaky middle fingers. Notes in the form of fingers pointing at the world zooming by. A school bus is a paintbrush painting the world a blurry brushstroke. A school bus is also wet paint. Good for adding an extra coat, but it will dirty you if you lean against it, if you get too comfortable. A school bus is a reclining chair. In the kitchen. Nothing cool about it but makes perfect sense. A school bus is a dirty fridge. A school bus is cheese. A school bus is a ketchup packet with a tiny hole in it. Left on the seat. A plastic fork-knife-spoon. A paper tube around a straw. That straw will puncture the lid on things, make the world drink something with some fizz and fight. Something delightful and uncomfortable. Something that will stain. And cause gas. A school bus is a fast food joint with extra value and no food. Order taken. Take a number. Send a text to the person sitting next to you. There is so much trouble to get into. Have you ever thought about opening the back door? My mother not home till five thirty. I can't. I got dance practice at four. A school bus is a talent show. I got dance practice right now. On this bus. A school bus is a microphone. A beat machine. A recording booth. A school bus is a horn section. A rhythm section. An orchestra pit. A balcony to shot paper ball three-pointers from. A school bus is a basketball court. A football stadium. A soccer field. Sometimes a boxing ring. A school bus is a movie set. Actors, directors, producers, script. Scenes. Settings. Motivations. Action! Cut. Your fake tears look real. These are real tears. But I thought we were making a comedy. A school bus is a misunderstanding. A school bus is a masterpiece that everyone pretends to understand. A school bus is the mountain range behind Mona Lisa. The Sphinx's nose. An unknown wonder of the world. An unknown wonder to Canton Post, who heard bus riders talk about their journeys to and from school. But to Canton, a school bus is also a cannonball. A thing that almost destroyed him. Almost made him motherless.

As an experiment, I tweaked the questions using Kelly’s “Did I do my best to” formulation. • Did I do my best to be happy? • Did I do my best to find meaning? • Did I do my best to have a healthy diet? • Did I do my best to be a good husband? Suddenly, I wasn’t being asked how well I performed but rather how much I tried. The distinction was meaningful to me because in my original formulation, if I wasn’t happy or I ignored Lyda, I could always blame it on some factor outside myself. I could tell myself I wasn’t happy because the airline kept me on the tarmac for three hours (in other words, the airline was responsible for my happiness). Or I overate because a client took me to his favorite barbecue joint, where the food was abundant, caloric, and irresistible (in other words, my client—or was it the restaurant?—was responsible for controlling my appetite). Adding the words “did I do my best” added the element of trying into the equation. It injected personal ownership and responsibility into my question-and-answer process. After a few weeks using this checklist, I noticed an unintended consequence. Active questions themselves didn’t merely elicit an answer. They created a different level of engagement with my goals. To give an accurate accounting of my effort, I couldn’t simply answer yes or no or “30 minutes.” I had to rethink how I phrased my answers. For one thing, I had to measure my effort. And to make it meaningful—that is, to see if I was trending positively, actually making progress—I had to measure on a relative scale, comparing the most recent day’s effort with previous days. I chose to grade myself on a 1-to-10 scale, with 10 being the best score. If I scored low on trying to be happy, I had only myself to blame. We may not hit our goals every time, but there’s no excuse for not trying. Anyone can try.

Broadway lit up just as crazy as ever, and the crowd thick as molasses. Just fling yourself into it like an ant and let yourself get pushed along. Everybody doing it, some for a good reason, and some for no reason at all. All this push and movement representing action, success, get ahead. Stop and look at shoes, or fancy shirts. The new fall overcoat, wedding rings at 98 cents a piece. Every other joint a food emporium. Everytime I hit that runway toward dinner hour, a fever of expectancy seized me. It's only a stretch of a few blocks from Time Square to 50th street, and when one says 'Broadway', that's all that's really meant. And it's really nothing, just a chicken run, and a lousy one at that. But at 7 in the evening, when everybody's rushing for a table, there is a sort of electrical crackle in the air. And your hair stands on end like antennae, and if you're receptive, you not only get every flash and flicker, but you get the statistical itch. The quid pro quo of the interactive, interstitial, ectoplasmatic quantum of bodies jostling in space like the stars which compose the Milky Way. Only, this is the gay white way. The top of the world with no roof above and not even a crack or a hole under your feet to fall through and say it's a lie. The absolute impersonality of it brings you to a pitch of warm human delirium, which makes you run forward like a blind nag, and wag your delirious ears. Everyone is so utterly, confoundedly not himself, that you become automatically the personification of the whole human race. Shaking hands with a thousand human hands, cackling with a thousand different human tongues, cursing, applauding, whistling, crooning, soliloquizing, orating, gesticulating, urinating, fecundating, wheedling, cajoling, whimpering, bartering, pimping, caterwauling, and so on and so forth. You are all the men who ever lived up until Moses, and beyond that, you are a woman buying a bird cage, or just a mouse trap.

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

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." The existence of that phase transition would also help explain why trade is so important to prosperity, Kauffman told Arthur. Suppose you have two different countries, each one of which is subcritical by itself. Their economies are going nowhere. But now suppose they start trading, so that their economies become interlinked into one large economy with a higher complexity. "I expect that trade between such systems will allow the joint system to become supercritical and explode outward." Finally, an autocatalytic set can undergo exactly the same kinds of evolutionary booms and crashes that an economy does. Injecting one new kind of molecule into the soup could often transform the set utterly, in much the same way that the economy transformed when the horse was replaced by the automobile. This was part of autocatalysis that really captivated Arthur. It had the same qualities that had so fascinated him when he first read about molecular biology: upheaval and change and enormous consequences flowing from trivial-seeming events-and yet with deep law hidden beneath.

The fact is that the estimate of fatalities, in terms of what was calculable at that time—even before the discovery of nuclear winter—was a fantastic underestimate. More than forty years later, Dr. Lynn Eden, a scholar at Stanford’s Center for International Security and Cooperation, revealed in Whole World on Fire71 the bizarre fact that the war planners of SAC and the Joint Chiefs—throughout the nuclear era to the present day—have deliberately omitted entirely from their estimates of the destructive effects of U.S. or Russian nuclear attacks the effects of fire. They have done so on the questionable grounds that these effects are harder to predict than the effects of blast or fallout, on which their estimates of fatalities are exclusively based, even though, as Eden found, experts including Hal Brode have disputed such conclusions for decades. (A better hypothesis for the tenacious lack of interest is that accounting for fire would reduce the number of USAF warheads and vehicles required to achieve the designated damage levels: which were themselves set high enough to preclude coverage by available Navy submarine-launched missiles.) Yet even in the sixties the firestorms caused by thermonuclear weapons were known to be predictably the largest producers of fatalities in a nuclear war. Given that for almost all strategic nuclear weapons, the damage radius of firestorms would be two to five times the radius destroyed by the blast, a more realistic estimate of the fatalities caused directly by the planned U.S. attacks on the Sino-Soviet bloc, even in 1961, would surely have been double the summary in the graph I held in my hand, for a total death toll of a billion or more: a third of the earth’s population, then three billion. Moreover, what no one would recognize for another twenty-two years were the indirect effects of our planned first strike that gravely threatened the other two thirds of humanity. These effects arose from another neglected consequence of our attacks on cities: smoke. In effect, in ignoring fire the Chiefs and their planners ignored that where there’s fire there’s smoke. But what is dangerous to our survival is not the smoke from ordinary fires, even very large ones—smoke that remained in the lower atmosphere and would soon be rained out—but smoke propelled into the upper atmosphere from the firestorms that our nuclear weapons were sure to create in the cities we targeted. (See chapter 16.) Ferocious updrafts from these multiple firestorms would loft millions of tons of smoke and soot into the stratosphere, where it would not be rained out and would quickly encircle the globe, forming a blanket blocking most sunlight around the earth for a decade or more. This would reduce sunlight and lower temperatures72 worldwide to a point that would eliminate all harvests and starve to death—not all but nearly all—humans (and other animals that depend on vegetation for food). The population of the southern hemisphere—spared nearly all direct effects from nuclear explosions, even from fallout—would be nearly annihilated, as would that of Eurasia (which the Joint Chiefs already foresaw, from direct effects), Africa, and North America. In a sense the Chiefs

British / Pakistani ISIS suspect, Zakaria Saqib Mahmood, is arrested in Bangladesh on suspicion of recruiting jihadists to fight in Syria • Local police named arrested Briton as Zakaria Saqib Mahmood, also known as Zak, living in 70 Eversleigh Road, Westham, E6 1HQ London • They suspect him of recruiting militants for ISIS in two Bangladeshi cities • He arrived in the country in February, having previously spent time in Syria and Pakistan • Suspected militant recruiter also recently visited Australia A forty year old Muslim British man has been arrested in Bangladesh on suspicion of recruiting would-be jihadists to fight for Islamic State terrorists in Syria and Iraq. The man, who police named as Zakaria Saqib Mahmood born 24th August 1977, also known as Zak, is understood to be of Pakistani origin and was arrested near the Kamalapur Railway area of the capital city Dhaka. He is also suspected of having attempted to recruit militants in the northern city of Sylhet - where he is understood to have friends he knows from living in Newham, London - having reportedly first arrived in the country about six months ago to scout for potential extremists. Militants: The British Pakistani man (sitting on the left) named as Zakaria Saqib Mahmood was arrested in Bangladesh. The arrested man has been identified as Zakaria Saqib Mahmood, sources at the media wing of Dhaka Metropolitan Police told local newspapers. He is believed to have arrived in Bangladesh in February and used social media websites including Facebook to sound out local men about their interest in joining ISIS, according Monirul Islam - joint commissioner of Dhaka Metropolitan Police - who was speaking at a press briefing today. Zakaria has openly shared Islamist extremist materials on his Facebook and other social media links. An example of Zakaria Saqib Mahmood sharing Islamist materials on his Facebook profile He targeted Muslims from Pakistan as well as Bangladesh, Mr Islam added, before saying: 'He also went to Australia but we are yet to know the reason behind his trips'. Zakaria saqib Mahmood trip to Australia in order to recruit for militant extremist groups 'From his passport we came to know that he went to Pakistan where we believe he met a Jihadist named Rauf Salman, in addition to Australia during September last year to meet some of his links he recruited in London, mainly from his weekly charity food stand in East London, ' the DMP spokesperson went on to say. Police believes Zakaria Mahmood has met Jihadist member Rauf Salman in Pakistan Zakaria Saqib Mahmood was identified by the local police in Pakistan in the last September. The number of extremists he has met in this trip remains unknown yet. Zakaria Saqib Mahmood uses charity food stand as a cover to radicalise local people in Newham, London. Investigators: Dhaka Metropolitan Police believe Zakaria Saqib Mhamood arrived in Bangladesh in February and used social media websites including Facebook to sound out local men about their interest in joining ISIS The news comes just days after a 40-year-old East London bogus college owner called Sinclair Adamson - who also had links to the northern city of Sylhet - was arrested in Dhaka on suspicion of recruiting would-be fighters for ISIS. Zakaria Saqib Mahmood, who has studied at CASS Business School, was arrested in Dhaka on Thursday after being reported for recruiting militants. Just one day before Zakaria Mahmood's arrest, local police detained Asif Adnan, 26, and Fazle ElahiTanzil, 24, who were allegedly travelling to join ISIS militants in Syria, assisted by an unnamed Briton. It is understood the suspected would-be jihadists were planning to travel to a Turkish airport popular with tourists, before travelling by road to the Syrian border and then slipping across into the warzone.

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.

A number of clinical trials have shown benefits (though sometimes modest) of dietary supplementation with omega-3 fatty acids in several inflammatory and autoimmune diseases, including rheumatoid arthritis, Crohn’s disease, ulcerative colitis, psoriasis, lupus erythematosus, multiple sclerosis, and migraine headaches. In fact, in patients with rheumatoid arthritis, supplementation with fish oil led to substantial improvements in joint swelling, pain, and morning stiffness and enabled them to reduce their use of nonsteroidal anti-inflammatory drugs. Supplementation is beneficial because it helps correct the balance of omega-6 to omega-3 fatty acid intake. The Paleo Approach goes one very important step further because it focuses not only on increasing omega-3 fatty acids (from whole-food sources such as fish, shellfish, and pasture-raised meats) but also on decreasing omega-6 fatty acids (by avoiding processed vegetable oils, grains, legumes, nuts, and seeds). Achieving the proper ratio of omega-6 to omega-3 fatty acids will contribute substantially to the management of autoimmune disease and to overall health.

Back in the 1990s, research that looked at how ADHD affected teenagers at work concluded that they did pretty much as well as other teenagers. Maybe, it seemed, the symptoms interfered mainly in educational settings and we didn’t need to worry so much about jobs. We now know that’s not true. As the last quote above attests, ADHD can hurt you even more at work than it has at school. The problem with those 15-year-old studies is that they failed to take into account the types of jobs adolescents usually hold: unskilled, part time, and temporary. Working at a local rec center, fast-food joint, or car wash doesn’t demand a lot of attention, thought, or persistence. Maybe ADHD really wouldn’t interfere much.

Anyone Can Deal With Arthritis With These Simple Tips There is more than one type of arthritis and it is important to know what you have before you can begin proper treatment. If you find this fact helpful, then read this article because it contains even more helpful advice in order to help you live comfortably in the face of this painful condition. If you have rheumatoid arthritis, measure your pain. Use a scale of one to ten to let yourself know how difficult a new task is for you to accomplish. Take a measurement before the task, and again after. This will let you know how that task is effecting your body, and your life. It is important that you have enough calcium in your diet if you suffer from arthritis. Medical research has proven that inflammatory arthritis conditions are worse if a person does not have enough calcium in their diet. You can find calcium in many different foods, including milk, cheese, and ice cream. Lose weight to help reduce your arthritis symptoms. Losing even a few pounds has been shown to take pressure off of weight bearing joints and reduce the pain that you suffer with arthritis. It can also help reduce your risk of developing osteoarthritis of the knee and can slow the rate in which your arthritis progresses. Maintaining a healthy body weight reduces the stress placed on arthritic joints. Carrying around extra wait can place an enormous amount of stress on arthritic joints. Do not skip meals or deny yourself food in order to shed pounds, but adhere to a diet that provides your body with the necessary nutrients. Try hot wax for relief. While heating pads can give great relief when used, they do not completely touch every painful spot. Warm wax envelopes your entire hand or foot, giving you complete relief to the painful areas. Make sure the wax is not too hot, and do not use it too often, or you may cause more irritation than you fix. Make sure to eat plenty of fruits and vegetables if you want to help ease the effects of arthritis. Fruits and vegetables are healthy for all people, but for people with arthritis, they are especially helpful because they have vitamins and nutrients that help to build healthy joints and reduce joint inflammation. Let the sun in. Vitamin D has been shown to help relieve some symptoms of arthritis, and sunshine is well-known for increasing positive thoughts and bettering moods. Opening your blinds for around fifteen minutes every day can be enough to give you some great benefits, while still being in the comfort of your home. Add ginger to your food. Ginger is well known for relieving inflammation and stiffness, so adding a few grams a day to your foods can help you reap the benefits of this healthy plant. Ginger and honey drinks are the best method, as honey also gives some of the same benefits. In conclusion, you know not only that there is more than one type of arthritis that can develop, but there are different ways to identify and treat it. Hopefully you will find this information usefu visit spectrumthermography.com and that it will allow you to help yourself or other people that are afflicted with this painful disease.

journal of your foods and moods can help you make lots of connections between what you eat and why you eat. Logging what you ate; the time of day; why you ate (hungry, tired, bored); what you noted about your digestion (gas, bloating, cramping, nothing); bowel changes (undigested foods, loose stools or constipation, hemorrhoids); sleep pattern (night sweats, difficulty falling or staying asleep); energy level (want to take a nap right after you eat, or feel anxious after); physical symptoms (joint pain, headaches, skin breakouts); and also how you feel and think. Were you more or less mentally sharp? Did you feel a sense of peace and contentment, or were you feeling anxious and unsettled?

In her hurry, though, she’d forgotten to grab her pajamas, which was a dilemma. She could either go out and get them and return to the bathroom to change, or she could go out there and put them on. If Sean didn’t like it, he didn’t have to watch. After leaving the bathroom, she turned off the overhead light in the bedroom, but it didn’t do much good. The night was clear, the moon was bright, and she knew she was all too visible when she undid her jeans and shimmied them down over her hips. “What the hell are you doing?” “Changing into my pajamas.” “You always do that in the bathroom.” His voice was low and rough, but she noticed he didn’t look away. “I forgot them, and there’s no point in going back in there.” She kicked off the jeans and was going to pull on the shorts before changing shirts, but then she remembered his stupid answers to the stupid questions in that game and changed her mind. “The point is that you don’t do it in front of me.” “Oh, did you forget? Being watched turns me on.” And she pulled her T-shirt over her head. She had to bite down on a surprised yelp once she was free of it because suddenly Sean was standing in front of her, wearing nothing but blue boxer briefs and a scowl. “You said I had no imagination.” “And having no imagination is so much worse than your best friend’s family thinking you’re an exhibitionist.” “And we’re not ever going to talk about the other thing you said. Ever.” He was crowding her personal space, so she put her hands on his chest to push him back, but he caught her wrists. Standing there with her palms pressed against his naked skin, she could feel his heart beating at a quickened pace that matched her own and she knew she had two choices. Walk away or end up in bed with him. She leaned her body a little closer and splayed her fingers across his chest. “Which thing aren’t we talking about? The fast-food-joint bathroom or—” “Don’t push me too far, Emma. It’s been a long time for me.” “How long?” “Too damn long.” He lifted her hands from his chest, but didn’t let go of her wrists. “And I never even got to scope out the dating situation here before you showed up at my door with this half-assed scheme.” “And since we… You haven’t…” “The last thing I need is to get caught cheating on a woman I can’t tell anybody I’m not really in a relationship with.” His gaze dropped from her face to her lacy white bra and he sighed. “You’re killing me.” “Lying awake on the couch every night, wondering what it would be like to slide into bed with you has been killing me for two weeks.” “Yeah.” He let go of her wrists and slid his hands up the back of her neck and into her hair. “I’ve thought about that, too. A lot. Pretty much constantly, actually.

You were a fucking moron to think this girl wanted anything more from you. I’m just her meal ticket, the same as I was for the rest of them. Red-hot rage builds in my chest as I stand there, staring at the screen, waiting for another email to pop up in the chain so I can write FUCK OFF in capital letters, repeated hundreds of times. What should I do? Confront her? No. I stride out of the room and slam the door, relishing the sound of it. I’m going to make Princess Daisy’s life hell. F*CK THE ROYALS! Madness in Harronvale Café Daisy Cheeseburgers. Sometimes I dream about the taste of them. The fried onions cooked in the ground beef patty, the toasted sesame bun, American cheese oozing over the whole thing, and the tang of ketchup to accompany it. Yeah, I fantasize about them a lot. I sometimes smell them. The moment I wake up, it hits my nose. I open my eyes, waiting for it to disappear, but the greasy smell doesn’t disappear. I nearly fall over my sheets in my haste to get out of bed. Anglefell doesn’t have a burger joint. I don’t think I’ve ever gone this long without a burger or a pizza. I haven’t realized how much I need fast food until the tantalizing scent hits my stomach. I burst through the guest room door and walk toward it. Liam sits on the couch with his feet kicked up on the coffee table. There’s a half-eaten carton of french fries next to him with a little tub of red paste, and in his hand is a giant cheeseburger. He bites into it, and I imagine the taste exploding over my own tongue. He chews loudly, the sound carrying across the room. He gives the burger a thoughtful look. “Wow—this is—really adequate.” I make a strangled sound,

In general, fatigue is not as severe in depression as in ME/CFS. Joint and muscle pains, recurrent sore throats, tender lymph nodes, various cardiopulmonary symptoms (55), pressure headaches, prolonged post-exertional fatigue, chronic orthostatic intolerance, tachycardia, irritable bowel syndrome, bladder dysfunction, sinus and upper respiratory infections, new sensitivities to food, medications and chemicals, and atopy, new premenstrual syndrome, and sudden onset are commonly seen in ME/CFS, but not in depression. ME/CFS patients have a different immunological profile (56), and are more likely to have a down- regulation of the pituitary/adrenal axis (57). Anhedonia and self- reproach symptoms are not commonly seen in ME/CFS unless a concomitant depression is also present (58). The poor concentra- tion found in depression is not associated with a cluster of other cognitive impairments, as is common in ME/CFS. EEG brain mapping (59,60) and levels of low molecular weight RNase L (21,26) clearly distinguish ME/CFS from depression.

Every time the satyrs had spotted a fast food joint that they recognized from a commercial, they had hollered for a meal break. Vanessa had not always conceded, but whenever an opportunity was presented, Newel and Doren had inexhaustibly consumed milkshakes, burgers, sandwiches, tacos, nachos, pretzels, nuts, beef jerky, trail mix, soda, doughnuts, candy bars, cookies, crackers, and aerosol cheese. Of the fifty most impressive belches Seth had witnessed in his life, all had occurred on this road trip. “I

Also a good B complex vitamin taken with food can help support neurotransmitters in the brain that are responsible for stress management, and have worked well along with the new changes in my day to day life. Herbs are also a good way to fight mild to moderate Anxiety levels. Unfortunately my anxiety levels were so high that herbs didn’t do much for me, but they are definitely worth experimenting with. Kava Kava is a fast acting de-stressor that also acts as a joint pain reliever. Valerian Root is a good remedy for moderate anxiety and can be used to treat nervousness, insomnia, and high blood pressure. Finally, Chamomile, which is best used in tea form and is great for its calming influence on the mind, especially for people who have trouble sleeping.

After twelve months of going nowhere, the investment committee loses patience and takes over the deal more directly. Organic is sold to a special-purpose acquisition company (or SPAC) listed on local stock exchanges. A SPAC is a cash box with a blank check raised from investors to buy a business within a set timeframe as determined by the executives who run the vehicle. Often, as the vehicle is publicly listed, a SPAC can strike a deal at a higher purchase price than a private equity firm would be willing to pay. Its investors will accept a lower return than they would from a private equity fund, often because the investment is marketed to them as a safer or more straightforward bet. In this case, the SPAC is run by a former senior executive of a French food retail chain and a major hedge fund seeking to expand into the private equity industry. Their joint sector and finance experience is convincing enough for the SPAC’s investors to agree that the transaction is likely to be worthwhile. The

LACKLAND AIR FORCE BASE sits just southeast of the U.S. Route 90 and Interstate 410 interchange, in the dead center of San Antonio, a city better known for its River Walk and Mexican food. It is bisected by Route 13 and its Gateway Hills Golf Course occupies a significant portion of the property. It is home to one of the largest Air Force training facilities in the United States and hosts the Wilford Hall Ambulatory Surgical Center, one of the country’s four major referral centers for advanced medical care. In more recent years, Lackland had become part of Joint Base San Antonio, home to the 16th Air Force.

Here are some of the signs and symptoms people with Hashimoto’s commonly have: Trouble concentrating/memory difficulties/brain fog Fatigue Cold hands and feet Weight gain Bloating/belching/gas Constipation Hair loss Lowered libido Hot flashes and/or night sweats These are other signs and symptoms some people with Hashimoto’s can experience: Sweet cravings Caffeine cravings Headaches/migraines Muscle pain/joint aches Bloating/belching/gas Stomach burning Dry eyes and/or dry skin Increased frequency of food reactions Intolerance to smells Multiple smell and chemical sensitivities Indigestion and fullness lasting 2-4 hours after eating Sense of fullness during and after meals Coated tongue Dizziness when standing up quickly

I love this place already," Max says as he gazes at the flying saucer not op of the blue-and-coral-pink building that is South Beach Fish Market. The hole-in-the-wall seafood joint is quirky for sure with the random artwork and sculptures all over the exterior. Giant cartoon renderings of fish and crustaceans in vivid colors adorn the outside, while the roof boasts a silver flying saucer and a lighthouse. "Wait until you taste the food," I say. It's a long wait in line, but I know once we get our meals and find a spot to sit down at one of the outdoor picnic tables, it'll be worth it. As we sit down, I savor the clear summer weather with the sun shining bright above us, offering warmth against the brisk coastal breeze. When the aroma of spices, lemon, and batter hits my nose, my stomach roars. I inhale my fish and chips before Max is even halfway done with his oysters and halibut. "Damn," he says around a mouthful of food. "Sometimes I forget how monstrous your appetite is. I would have never guessed given your size. But every time I watch you eat, I'm reminded all over again." I dig into my clam chowder. "Food is my life. I am not ashamed of it.

I love this place already," Max says as he gazes at the flying saucer on top of the blue-and-coral-pink building that is South Beach Fish Market. The hole-in-the-wall seafood joint is quirky for sure with the random artwork and sculptures all over the exterior. Giant cartoon renderings of fish and crustaceans in vivid colors adorn the outside, while the roof boasts a silver flying saucer and a lighthouse. "Wait until you taste the food," I say. It's a long wait in line, but I know once we get our meals and find a spot to sit down at one of the outdoor picnic tables, it'll be worth it. As we sit down, I savor the clear summer weather with the sun shining bright above us, offering warmth against the brisk coastal breeze. When the aroma of spices, lemon, and batter hits my nose, my stomach roars. I inhale my fish and chips before Max is even halfway done with his oysters and halibut. "Damn," he says around a mouthful of food. "Sometimes I forget how monstrous your appetite is. I would have never guessed given your size. But every time I watch you eat, I'm reminded all over again." I dig into my clam chowder. "Food is my life. I am not ashamed of it.

Even so ordinary a ritual as sharing a meal can make a difference in how well a group thinks together. Lakshmi Balachandra, an assistant professor of entrepreneurship at Babson College in Massachusetts, asked 132 MBA students to role-play executives negotiating a complex joint venture agreement between two companies. In the simulation she arranged, the greatest possible profits would be created by parties who were able to discern the other side’s preferences and then work collectively to maximize profits for the venture as a whole, rather than merely considering their own company’s interests. Balachandra found that participants who dined together while negotiating—at a restaurant, or over food brought into a conference room—generated 12 percent higher profits, on average, than those who bargained while not eating.

In Iowa the land is flat and the people are fat. Like petrol-driven bowling balls they roll across the plains, occasionaly slotting into the groove of a roadway, then rattling to a halt at fast-food joints where they are served with paper cups of 7 Up or Coke the size of oil drums, haystack hamburgers and stooks of fries.

For Tom she was a bit like the dishes from the food joint next door. A huge plate full of flavor, and tasting it, you'd hunger for more. But too much of it affects your stomach. You cannot really have it more often than once a month, because even though you actually love every bite of it, you can't digest it very well.

When your tissues are more lax, your joints don’t have the integrity they should because they’re stretched out,” says Dr. Starrett. This impairs your proprioception, the sense of where your limbs are oriented in space and in relation to one another, which is a huge factor in mobility and stability. When you’re not getting that proprioceptive feedback, your movement patterns are thrown

Yes, yes, I was thinking. This is the way to live, perfect for my short attention span. I could easily imagine doing this with chef friends in New York, ricocheting from tapas bar to tapas bar, drinking and eating and eating and drinking, terrorizing one place after another. If only New York had an entire neighborhood of tapas bars. The whole idea of the poteo wouldn't work if you had to take a cab from place to place. And the idea of sitting down at a table for pinchos, having to endure a waiter, napkins, a prolonged experience, seems all wrong. Another joint, then another, the red wine flowing, the girls getting looser and louder. I don't know how one would translate 'Uh-oh, here comes trouble' but I'm sure we heard it in our rounds as our crew swept into one tiny bar after another. I remember anchovies marinated in olive oil, tomato, onion, and parsley, cured anchovies, grilled anchovies, fried sardines, a festival of small tasty fish. More wine, more toasts. I recall stumbling through an old square that had once been a city bullring, apartments now overlooking the empty space. Past old churches, up cobblestone steps, down others, lost in a whirlwind of food.

You need to keep an open mind about this.” “My mind is as open as a 24/7 food joint.

The room contains a few dozen living human bodies, each one a big sack of guts and fluids so highly compressed that it will squirt for a few yards when pierced. Each one is built around an armature of 206 bones connected to each other by notoriously fault-prone joints that are given to obnoxious creaking, grinding, and popping noises when they are in other than pristine condition. This structure is draped with throbbing steak, inflated with clenching air sacks, and pierced by a Gordian sewer filled with burbling acid and compressed gas and asquirt with vile enzymes and solvents produced by the many dark, gamy nuggets of genetically programmed meat strung along its length. Slugs of dissolving food are forced down this sloppy labyrinth by serialized convulsions, decaying into gas, liquid, and solid matter which must all be regularly vented to the outside world lest the owner go toxic and drop dead. Spherical, gel-packed cameras swivel in mucus-greased ball joints. Infinite phalanxes of cilia beat back invading particles, encapsulate them in goo for later disposal. In each body a centrally located muscle flails away at an eternal, circulating torrent of pressurized gravy.

Let No One Disqualify You 16‡†Therefore let no one pass judgment on you in questions of food and drink, or with regard to a festival or a new moon or a Sabbath. 17† These are a shadow of the things to come, but the substance belongs to Christ. 18†Let no one disqualify you, insisting on asceticism and worship of angels, going on in detail about visions,[3] puffed up without reason by his sensuous mind, 19†and not holding fast to the Head, from whom the whole body, nourished and knit together through its joints and ligaments, grows with a growth that is from God. 20‡†If with Christ you died to the elemental spirits of the world, why, as if you were still alive in the world, do you submit to regulations— 21† “Do not handle, Do not taste, Do not touch” 22†(referring to things that all perish as they are used)—according to human precepts and teachings? 23†These have indeed an appearance of wisdom in promoting self-made religion and asceticism and severity to the body, but they are of no value in stopping the indulgence of the flesh.

Sweet Heat Mahogany Chicken Wings 6 SERVINGS The flavor palate of Southeast Asia — sweet, sour, salty, and hot — is captured in this one-pot chicken wing orgy. The streamlined method takes about half an hour and results in the gooiest, most pungent, sticky-fingered chicken wings you can imagine. They’re the perfect food for tailgating, afternoons watching ballgames, or just hanging out. Ingredients 1 tablespoon canola oil 2 garlic cloves, minced 1 dried hot chile pepper 1 tablespoon freshly grated gingerroot 1 cup root beer, any type, purchased or homemade 1⁄3 cup soy sauce 2 pounds chicken wings, sectioned, third joint discarded 1 tablespoon dark sesame oil Instructions Heat the oil in a large skillet over medium-high heat. Add the garlic, chile pepper, and ginger, and sauté until fragrant, about 30 seconds. Add the root beer and soy sauce. Bring to a boil, add the wings, cover, and let simmer for 5 minutes. Uncover the skillet and cook at a slow simmer until the liquid reduces enough to glaze the wings, about 20 minutes. Toss gently every few minutes near the end of cooking to prevent scorching, and stir in the sesame oil. Serve hot.

Their management and regulation of our lives spans the total spectrum of American experience, from their obtuse Imperial Measurement System, to their irregularity-strangled English language. From their lobbyist-ruled government bureaucracy, to their consumer-oriented religious holidays like Christmas. From their brainless professional sports jocks cast as heroes, to their anorexic supermodels warping the concept of beauty. These are the people who made sugary colas more important than water; fast food more important than health; television sitcoms more important than reading literature. They made smoking a joint in your home a crime; going out in public without your hair tinted an embarrassment; and accidentally carrying a half-filled bottle of baby formula on an airplane a terrorist act. Do you realize 85 percent of Americans still say ‘God bless you’ after someone sneezes? And that ‘In God We Trust’ is on every U.S. dollar in circulation? Or that ‘One nation under God’ is recited every day in the Pledge of Allegiance by millions of impressionable kids?

Those signs start at the top of the state, between the population centers, facing north on the interstate, nestled among all the other billboards that are only designed to reach out-of-state travelers driving south into Florida. So now you got signs for truck stops, motels with free Wi-Fi, citrus stands, fast food, and pictures of car crashes with jagged red lettering to remind people that they might be in pain from something that happened in Cleveland. I mean how does that work? Are this many people suddenly making major medical decisions on vacation? When you’re driving to Niagara Falls, do you see a hundred miles of billboards for joint-replacement surgery, ‘Call 1-800-HIP-OUCH’? . . . Or is it an impulse thing: ‘Let’s see, I’ve been on the road for hours, so I need to stop for gas, use the restroom, get a Big Mac and develop a drug problem.

Instead, the thing that had captured my attention was this big metal column topped by…absolutely nothing. It was doing this in the parking lot of what I had to figure was the main supplier of off-campus food: a retro-fifties fast-food joint. Maybe it’s supposed to be some kind of art, I thought as I stared at the column. I was living in the big city now, after all. Public art happened. Not only that, it didn’t have to make sense. In fact, having it not make sense was probably a requirement. “They took it down for repairs,” a voice beside my suddenly said. I’m kind of embarrassed to admit this, but the truth is, I jumped about a mile. I’d been so mesmerized by the sight of that column extending upward into space, supporting empty air, that I’d totally lost track of all my soon-to-be-fellow students rushing by me. To this day, I can’t quite explain the fascination. But I’ve promised to tell you the 100 percent truth, which means I’ve got to include even the parts which make me appear less than impressive. “Huh?” Yes, all right, I know. Nowhere even near the list of incredibly clever replies. “They took it down for repairs,” the voice said again. “Took it down,” I echoed. By this time, I knew I was well on my way to breaking my own blending-in rule, big time. Sounding like a total idiot can generally be considered a foolproof method of getting yourself noticed. “The car that’s usually up there.” The guy--it was a guy; I’d calmed down enough to realize that--said. I snuck a quick glance at him out of the corner of my eye. First fleeting impression: tall and blond. The kind of muscular-yet-lanky build I’ve always been a sucker for. Faded jeans. Letterman jacket with just about every sport there was represented on it. Gotcha! I thought. BMOC. Big Man on Campus. This made me feel a little better for a couple of reasons. The first was that it showed my skills hadn’t abandoned me completely after all. I could still identify the players pretty much on sight. The second was that in my vast, though admittedly from-a-distance, experience of them, BMOCs have short attention spans for anyone less BOC than they are. Disconcerting and intense as it was at the moment, I could nevertheless take comfort in the fact that this guy’s unexpected and unnatural interest in me was also unlikely to last very long. “An old Chevy, I think,” he was going on now. “It’s supposed to be back soon, though. Not really the same without it, is it?” He actually sounded genuinely mournful. I was surprised to find myself battling back a quick, involuntary smile. He did seem to be more interesting than your average, run-of-the-mill BMOC. I had to give him that. Get a grip, O’Connor, I chastised myself. “Absolutely not,” I said, giving my head a semi-vigorous nod. That ought to move him along, I thought. You may not be aware of this fact, but agreeing with people is often an excellent way of getting them to forget all about you. After basking in the glow of agreement, most people are then perfectly content to go about their business, remembering only the fact that someone agreed and allowing the identity of the person who did the actual agreeing to fade into the background. This technique almost always works. In fact, I’d never known it not to. There was a moment of silence. A silence in which I could feel the BMOC’s eyes upon me. I kept my own eyes fixed on the top of the carless column. But the longer the silence went on, the more strained it became. At least it did on my side. This guy was simply not abiding by the rules. He was supposed to have basked and moved on by now.

He found the big man outside in the alley, seated on an overturned crate, a bag from some local fast food joint at his side, a large Diet Coke in one hand and a copy of The Grapes of Wrath in the other. He looked up as Chance moved to join him. “I’ll be all around in the dark,” D said by way of greeting. He did not consult the book. “Wherever there’s a cop beatin’ up a guy, I’ll be there. I’ll be in the way guys yell when they’re mad. I’ll be in the way kids laugh when they’re hungry an’ they know supper’s ready. An’ when the people are eatin’ the stuff they raise, and livin’ in the houses they built . . . I’ll be there too.” He paused. “I may have left out a couple,” he said. He looked at the book.

Bone broth contains potassium and glycine, which support both cellular and liver detoxification.

Giving up flesh foods may help cure arthritis. This has become evident from a widely acclaimed study conducted in 1991 by Norwegian researchers. This study showed that meatless diets relieved rheumatoid arthritis symptoms in nine out of ten patients. This was because animal fat incites joint inflammation, according to researchers. Dr. Jens Kjeldsen-Kragh, M.D., of the Institute of Immunology and Rheumatology at the National Rheumatism Hospital of Oslo, conducted a study about the usefulness of vegetarian foods in arthritis.

Dr. Jens Kjeldsen-Kragh, M.D., of the Institute of Immunology and Rheumatology at the National Rheumatism Hospital of Oslo, conducted a study about the usefulness of vegetarian foods in arthritis. He found that switching to a vegetarian diet resulted in improved grip strength and much less pain, joint swelling, tenderness and morning stiffness in about 90 per cent of a group of arthritis patients, compared with controls eating an ordinary diet. The patients noticed improvement within a month, and it lasted throughout the entire year-long experiment. Dr. Kjeldsen-Kragh concluded that about 70 per cent of the patients improved because they avoided fats that are likely to instigate the inflammation process.

A simple dinner had been prepared. The first course comprised soup a la reine, chicken stew with oysters, fried tripe, and boiled cauliflower; the second course, a wholesome ragout of pig ears, macaroni pie, roast mutton, mushrooms, and cabbage in butter sauce; for dessert there would be jam tartlets and apple pie. Mrs. Tooley had enlisted the help of both Doris and Nancy and they had made a good start. The desserts were prepared, the stew set to simmer, the mutton already darkening to the spit. With an hour left to complete the rest, Agnes rose to the challenge, which she felt better equipped to handle than consorting with thief takers and street rogues. Turning first to the soup, she picked up a pot containing lean beef and a knuckle of veal, onions, carrots, celery, parsnips, leeks, and a little thyme, which had been simmering for most of the morning. She strained it through a muslin cloth, then thickened it with bread crumbs soaked in boiled cream, half a pound of ground almonds, and the yolks of six hard eggs. She licked her little finger thoughtfully and adjusted the seasoning, while issuing a barrage of further instructions to Doris. "Water on for the vegetables, then slice up the ears in strips; then baste the joint- careful, mind- so the fat don't catch on the fire." Cheeks glowing from steam and heat, Agnes wiped a damp hand across her brow, then began on the gravy, adding a pinch of mace and a glassful of claret as the French chef had taught her. She poured the gravy over the sliced ears. "Into the hot cupboard with this, Doris. And then get me the cabbage and cauliflower, please." She basted the mutton with a long-handled spoon, and fried the tripe in a deep pan of lard until it was brown and crisp. She set a pan of mushrooms alongside, and tossed the cabbage leaves in a pan of boiling water and the cauliflower in another. "More cream, Doris. Are the plates warmed?" she called, shaking the mushrooms while tasting the macaroni. "Vegetables need draining. Where are John and Philip?" Without waiting for a reply, she garnished the tripe with parsley and poured the soup into a large tureen.

DENGUE FEVER (BREAKBONE FEVER) Dengue fever is a viral infection found throughout Central America. In Costa Rica outbreaks involving thousands of people occur every year. Dengue is transmitted by aedes mosquitoes, which often bite during the daytime and are usually found close to human habitations, often indoors. They breed primarily in artificial water containers such as jars, barrels, cans, plastic containers and discarded tires. Dengue is especially common in densely populated, urban environments. Dengue usually causes flulike symptoms including fever, muscle aches, joint pains, headaches, nausea and vomiting, often followed by a rash. Most cases resolve uneventfully in a few days. Severe cases usually occur in children under the age of 15 who are experiencing their second dengue infection. There is no treatment for dengue fever except taking analgesics such as acetaminophen/paracetamol (Tylenol) and drinking plenty of fluids. Severe cases may require hospitalization for intravenous fluids and supportive care. There is no vaccine. The key to prevention is taking insect-protection measures. HEPATITIS A Hepatitis A is the second-most-common travel-related infection (after traveler’s diarrhea). It’s a viral infection of the liver that is usually acquired by ingestion of contaminated water, food or ice, though it may also be acquired by direct contact with infected persons. Symptoms may include fever, malaise, jaundice, nausea, vomiting and abdominal pain. Most cases resolve without complications, though hepatitis A occasionally causes severe liver damage. There is no treatment. The vaccine for hepatitis A is extremely safe and highly effective. You should get vaccinated before you go to Costa Rica. Because the safety of hepatitis A vaccine has not been established for pregnant women or children under the age of two, they should instead be given a gammaglobulin injection. LEISHMANIASIS Leishmaniasis occurs in the mountains and jungles of all Central American countries. The infection is transmitted by sand flies, which are about one-third the size of mosquitoes. Most cases occur in newly cleared forest or areas of secondary growth. The highest incidence is in Puerto Viejo de Talamanca. It causes slow-growing ulcers over exposed parts of the body There is no vaccine. RABIES Rabies is a viral infection of the brain and spinal cord that is almost always fatal. The rabies virus is carried in the saliva of infected animals and is typically transmitted through an animal bite, though contamination of any break in the skin with infected saliva may result in rabies. Rabies occurs in all Central American countries. However, in Costa Rica only two cases have been reported over the last 30 years. TYPHOID Typhoid fever is caused by ingestion of food or water contaminated by a species of salmonella known as Salmonella typhi . Fever occurs in virtually all cases. Other symptoms may include headache, malaise, muscle aches, dizziness, loss of appetite, nausea and abdominal pain. A pretrip vaccination for typoid is recommended, but not required. It’s usually given orally, and is also available as an injection. TRAVELER’S DIARRHEA Tap water is safe and of a high quality in Costa Rica, but when you’re far off the beaten path it’s best to avoid tap water unless it has been boiled, filtered or chemically disinfected (iodine tablets). To prevent diarrhea, be wary of dairy products that might contain unpasteurized milk; and be highly selective when eating food from street vendors.

So the people of Earth thought they had instructions from the Creator of the Universe Himself to wreck the joint. But they were going at it too slowly for the Elders, so the Elders put it into the people's heads that they themselves were the life forms that were supposed to spread out through the Universe. This was a preposterous ideas, of course. In the words of a nameless author: "How could all that meat, needing so much food and water and oxygen, and with bowel movements so enormous, expect to survive a trip of any distance whatsoever through the limitless void of outer space? It was a miracle that such ravenous and cumbersome giants could make a roundtrip for a 6-pack to the nearest grocery store.

On the other hand, if what you really want to get out of the trip is a nice, slow, meandering crawl through an endless column of bumper-to-bumper traffic that winds through a garish wonderland of T-shirt stores and fast-food joints, and you like to stop in the middle of the road now and then so you can gape at some roadside sign and memorize the words to tell all your friends back in Ohio, while everyone in all the cars behind you swelters in the July sun that no air-conditioning can ever overcome, and all the drivers of those other cars stare anxiously at the needle on the temperature gauge of their car as it climbs steadily into the red and they snarl at you through the blinding glare of the windshield and wish you would simply burst into flames and disappear from the face of the earth even though there are a thousand cars filled with people just like you on the road ahead waiting to take your place and start the whole hideously slow crawl all over again—if that is your idea of a dream vacation in the Promised Land, come to the Keys! Paradise awaits!

mutagenic, and neurotoxic. If it is grown on an impersonal factory farm, the tomato will be lifeless and have no charm. If it is picked by an underpaid migrant worker who’s given no benefits and few worker’s rights, then the tomato is hypocritical and lacks integrity. If it is chopped by machine along with thousands of other tomatoes, delivered to a fast-food joint, and slapped together with a bun and meat from a cow who suffered even worse traumas, then our tomato is now suicidal, or even murderous, because it has lost its soul and has no reason to live. I think you get the picture.

Bone broth also increases intake of essential minerals, which act like chelators to remove toxins by stopping heavy metals from attaching to mineral receptor sites.

RHEUMATOID ARTHRITIS: This pain and inflammation of the joints. Most people take medications for arthritis, but there is a link between the disease and diet which is now recognized by many dieticians and doctors. Sometimes sugar, dairy, and processed foods can aggravate or cause the inflammation, and that’s why so many people are suffering needlessly when simple dietary changes could make a real difference.

Beans also digest very slowly, providing sustained energy and preventing the blood-sugar roller coaster commonly associated with high-carb and/or processed foods. Many bean varieties also boast folic acid, which benefits the heart, as well as immune-boosting minerals like magnesium, iron, zinc and potassium. Best Sources: Red beans, small red kidney beans and pinto beans rank among the U.S. Department of Agriculture’s top four antioxidant-containing foods. Other beans you may want to add to your rotation: black beans, garbanzo beans and black-eyed peas. Should

Love your enemies! Do good to them. Lend to them without expecting to be repaid. Then your reward from heaven will be very great, and you will truly be acting as children of the Most High, for he is kind to those who are unthankful and wicked.” —Luke 6:35 (NLT) The late-night call to the hospital twisted my stomach into a hard knot. Danny, a strong, passionate college student studying for ministry, had been in an accident. He lay in a medically induced coma, survival uncertain. I was one of his teachers. I rushed to the hospital and joined his friends. Danny’s parents had not yet arrived; they faced an agonizing four-hour drive. As we waited, we pieced together the tragic story. Danny had seen a homeless man begging on the side of the road. He sensed God’s whisper to feed him; the fast-food gift certificates he had in his pocket would be perfect. While turning his car around, he was T-boned by a pickup truck. His girlfriend suffered minor injuries; the other driver wasn’t hurt, but Danny now fought for his life. We waited and prayed and tried to comfort his parents when they arrived. The waiting stretched into days. Danny’s father, however, was not content with waiting. He had a mission. The day after the accident, he drove to the fast-food joint, loaded up with food, drove to that fateful place, and finished the task his son had begun. While his son lay in a coma, Danny’s father fed that same homeless man who would never fathom the cost of his meal; God’s boundless compassion, disguised as fast food. Danny’s recovery was slow but strong. I saw him recently, working on campus. He waved. He'd just gotten married. Danny, by his life and through his family, has become my teacher. Heavenly Father, grant me grace to press through my heartaches to a place of total forgiveness, supernatural love, and abundant life. —Bill Giovannetti Digging Deeper: Jn 15:4; Eph 4:32; Jas 2:8