Food Packaging Quotes

Success is not obtained overnight. It comes in installments; you get a little bit today, a little bit tomorrow until the whole package is given out. The day you procrastinate, you lose that day's success.

I’m a modern man, a man for the millennium. Digital and smoke free. A diversified multi-cultural, post-modern deconstruction that is anatomically and ecologically incorrect. I’ve been up linked and downloaded, I’ve been inputted and outsourced, I know the upside of downsizing, I know the downside of upgrading. I’m a high-tech low-life. A cutting edge, state-of-the-art bi-coastal multi-tasker and I can give you a gigabyte in a nanosecond! I’m new wave, but I’m old school and my inner child is outward bound. I’m a hot-wired, heat seeking, warm-hearted cool customer, voice activated and bio-degradable. I interface with my database, my database is in cyberspace, so I’m interactive, I’m hyperactive and from time to time I’m radioactive. Behind the eight ball, ahead of the curve, ridin the wave, dodgin the bullet and pushin the envelope. I’m on-point, on-task, on-message and off drugs. I’ve got no need for coke and speed. I've got no urge to binge and purge. I’m in-the-moment, on-the-edge, over-the-top and under-the-radar. A high-concept, low-profile, medium-range ballistic missionary. A street-wise smart bomb. A top-gun bottom feeder. I wear power ties, I tell power lies, I take power naps and run victory laps. I’m a totally ongoing big-foot, slam-dunk, rainmaker with a pro-active outreach. A raging workaholic. A working rageaholic. Out of rehab and in denial! I’ve got a personal trainer, a personal shopper, a personal assistant and a personal agenda. You can’t shut me up. You can’t dumb me down because I’m tireless and I’m wireless, I’m an alpha male on beta-blockers. I’m a non-believer and an over-achiever, laid-back but fashion-forward. Up-front, down-home, low-rent, high-maintenance. Super-sized, long-lasting, high-definition, fast-acting, oven-ready and built-to-last! I’m a hands-on, foot-loose, knee-jerk head case pretty maturely post-traumatic and I’ve got a love-child that sends me hate mail. But, I’m feeling, I’m caring, I’m healing, I’m sharing-- a supportive, bonding, nurturing primary care-giver. My output is down, but my income is up. I took a short position on the long bond and my revenue stream has its own cash-flow. I read junk mail, I eat junk food, I buy junk bonds and I watch trash sports! I’m gender specific, capital intensive, user-friendly and lactose intolerant. I like rough sex. I like tough love. I use the “F” word in my emails and the software on my hard-drive is hardcore--no soft porn. I bought a microwave at a mini-mall; I bought a mini-van at a mega-store. I eat fast-food in the slow lane. I’m toll-free, bite-sized, ready-to-wear and I come in all sizes. A fully-equipped, factory-authorized, hospital-tested, clinically-proven, scientifically- formulated medical miracle. I’ve been pre-wash, pre-cooked, pre-heated, pre-screened, pre-approved, pre-packaged, post-dated, freeze-dried, double-wrapped, vacuum-packed and, I have an unlimited broadband capacity. I’m a rude dude, but I’m the real deal. Lean and mean! Cocked, locked and ready-to-rock. Rough, tough and hard to bluff. I take it slow, I go with the flow, I ride with the tide. I’ve got glide in my stride. Drivin and movin, sailin and spinin, jiving and groovin, wailin and winnin. I don’t snooze, so I don’t lose. I keep the pedal to the metal and the rubber on the road. I party hearty and lunch time is crunch time. I’m hangin in, there ain’t no doubt and I’m hangin tough, over and out!

Smart cookie. I am smart, but I am not a snack object dispensed from a packaged food machine. What a preposterous thing to say.

Some people think they can find satisfaction in good food, fine clothes, lively music, and sexual pleasure. However, when they have all these things, they are not satisfied. They realize happiness is not simply having their material needs met. Thus, society has set up a system of rewards that go beyond material goods. These include titles, social recognition, status, and political power, all wrapped up in a package called self-fulfillment. Attracted by these prizes and goaded on by social pressure, people spend their short lives tiring body and mind to chase after these goals. Perhaps this gives them the feeling that they have achieved something in their lives, but in reality they have sacrificed a lot in life. They can no longer see, hear, act, feel, or think from their hearts. Everything they do is dictated by whether it can get them social gains. In the end, they've spent their lives following other people's demands and never lived a life of their own. How different is this from the life of a slave or a prisoner?

He always gave me choices. Or maybe what he gave me was force wrapped in the pretty package of pretend free will.

Idea For A Short Documentary Film Representatives of different food products manufacturers try to open their own packaging.

The shared meal is no small thing. It is a foundation of family life, the place where our children learn the art of conversation and acquire the habits of civilization: sharing, listening, taking turns, navigating differences, arguing without offending. What have been called the “cultural contradictions of capitalism”—its tendency to undermine the stabilizing social forms it depends on—are on vivid display today at the modern American dinner table, along with all the brightly colored packages that the food industry has managed to plant there.

Man has always been a venal animal. The growth of populations, the huge costs of war, the incessant pressure of confiscatory taxation – all these things make him more and more venal. The average man is tired and scared, and a tired, scared man can’t afford ideals. He has to buy food for his family. In our time we have seen a shocking decline in both public and private morals. You can’t expect quality from people whose lives are a subjection to a lack of quality. You can’t have quality with mass production. You don’t want it because it lasts too long. So you substitute styling, which is a commercial swindle intended to produce artificial obsolescence. Mass production couldn’t sell its goods next year unless it made what is sold this year look unfashionable a year from now. We have the whitest kitchens and the most shining bathrooms in the world. But in the lovely white kitchen the average [person] can’t produce a meal fit to eat, and the lovely shining bathroom is mostly a receptacle for deodorants, laxatives, sleeping pills, and the products of that confidence racket called the cosmetic industry. We make the finest packages in the world, Mr Marlowe. The stuff inside is mostly junk.

Mother's milk would be banned by the food safety laws of industrialized nations if it were sold as a packaged good.

For a product to carry a health claim on its package, it must first have a package, so right off the bat it's more likely to be processed rather than a whole food.

Zombies smell worse than anything you can imagine if you haven’t been hunting things on the dark side of the world. It’s a ripe, gassy odour, like rotting eggs and meat gone bad, crawling blind with maggots. It’s road kill and decayed food and body odour all rolled into one package and tied up with puke.

New Rule: Food companies must face the facts: One container equals one serving. Look, we’re Americans, and that means once we open the bag, there’s no stopping us until we’re licking stray bits of powdered cheese off the carpet. So stop trying to give us nutritional information based on a fraction of the package. It assumes a talent for two things that we’re really not capable of: restraint and math.

IP is an intangible asset—an idea converted into transferable personal property rights through patents, trademarks, copyrights, service marks, and trade secrets. IP covers every famous animated character you’ve ever heard of, the logos on your clothing. IP covers products and services you use every day—from flashlights to mobile phones, packaging to cars, food and beverage products, to smart thermostats. IP is not only for big businesses. Most start-ups and event microbusinesses have IP of some kind. 

If you walked into your local convenience store and bought a package of cigars, you would notice that it carries a label warning of the potential dangers of cigar smoke. Yet research suggests that cigar smoking poses a hazard only to moderate to heavy cigar smokers, who comprise less than 1 percent of the adult population. More than 97 percent of American adults, however, eat animal foods, and despite much research demonstrating the connection between the consumption of animal products and disease, we are not warned of these dangers.

…Read…packaged food labels like they’re the hottest thing from Oprah’s book club.

Pop music is like fast food. It's always available quickly and might even taste good while you're eating it...but eventually you're going to shit it out and see it for what it really is--all the packaging in the world can't cover up the fact that it's excrement.

The supermarket shelves have been rearranged. It happened one day without warning. There is agitation and panic in the aisles, dismay in the faces of older shoppers.[…]They scrutinize the small print on packages, wary of a second level of betrayal. The men scan for stamped dates, the women for ingredients. Many have trouble making out the words. Smeared print, ghost images. In the altered shelves, the ambient roar, in the plain and heartless fact of their decline, they try to work their way through confusion. But in the end it doesn’t matter what they see or think they see. The terminals are equipped with holographic scanners, which decode the binary secret of every item, infallibly. This is the language of waves and radiation, or how the dead speak to the living. And this is where we wait together, regardless of our age, our carts stocked with brightly colored goods. A slowly moving line, satisfying, giving us time to glance at the tabloids in the racks. Everything we need that is not food or love is here in the tabloid racks. The tales of the supernatural and the extraterrestrial. The miracle vitamins, the cures for cancer, the remedies for obesity. The cults of the famous and the dead.

Watching him closely after he paid for the books and took the package into his hands, I saw his pupils dilate the way a diner's do when food is brought to the table.

The media have become masters at packaging stimuli in ways that our brains find irresistible, just as food engineers have become expert in creating “hyperpalatable” foods by manipulating levels of sugar, fat, and salt.11 Distractibility might be regarded as the mental equivalent of obesity.

How can we protect ourselves from a culture of manipulation, where tastes and flavors are re-created chemically in laboratories and given to us as natural food, where religion is packaged, televised and tweeted and commercials influence us to such an extent that they dictate not only what we eat, wear, read and want but what and how we dream. We need the pristine beauty of truth as revealed to us in fiction, poetry, music and the arts: we need to retrieve the third eye of imagination.

Success. I turned back to my sandwich, only to find that it wasn’t there anymore. Maybe because it had been hijacked. “Give me that!” I told the vamp, who was holding it firmly against his chest, a determined look on his face. “What ees zat?” he demanded, eyeing my prize. “Cheese.” I held it up. “Zat ees not cheese.” “How do you know?” “Eet is orange.” “A lot of cheese is orange.” “Non! No cheese ees that color. Cheese comes from zee milk. Zee milk, eet ees white. When ’ave you seen milk that looks like zat?” I held up the square of little slices and pointed at the bold-faced label. “Processed American Cheese.” He snatched the package, without letting go of his hostage. And eyed it warily. “Eet says ‘cheese food.’” He looked up, obviously perplexed. “What ees thees? Zee cheese, it does not eat.

We live in an age in which saving is subterfuge for spending. No doubt you sincerely believe that there is margarine in your refrigerator because it is more economical than butter. But you are wrong. Look in your bread drawer. How many boxes of cute snack crackers are there? How many packages of commercial cookies reeking of imitation vanilla badly masked with oil of coconut? How many presweetened breakfast cereals? Tell me now that you bought the margarine because you couldn't afford butter. You see - you can't. You bought the bread drawer of goodies because you were conned into them; and you omitted the butter because you were conned out of it. The world has slipped you culinary diagrams instead of food. It counts on your palate being not only wooden, but buried under ten coats of synthetic varnish as well. Therefore, the next time you go to check out of the supermarket, simply put back one box of crackers, circle round the dairy case again, swap your margarine for a pound of butter and walk up to the checker with your head held high, like the last of the big spenders. This is no time for cost-counters: It is time to be very rich or very poor - or both at once.

In the first century A.D., Pliny estimated that the average Roman citizen consumed only 25 grams of salt a day. The modern American consumes even less if the salt content of packaged food is not included.

Why did you do it?” Ethan asked suddenly. “Why save my life?” Carwyn looked at me. I had to admit, I was curious to know the answer as well. It didn’t seem like the kind of thing a doppelganger would do. “It was a whim. It was that or buy the weird cheese-and-crackers package off the food cart.” I had honestly not expected a doppelganger to be sassy.

The family which takes its mauve an cerise, air-conditioned, power-steered and power-braked automobile out for a tour passes through cities that are badly paved, made hideous by litter, lighted buildings, billboards and posts for wires that should long since have been put underground. They pass on into countryside that has been rendered largely invisible by commercial art. (The goods which the latter advertise have an absolute priority in our value system. Such aesthetic considerations as a view of the countryside accordingly come second. On such matters we are consistent.) They picnic on exquisitely packaged food from a portable icebox by a polluted stream and go on to spend the night at a park which is a menace to public health and morals. Just before dozing off on an air mattress, beneath a nylon tent, amid the stench of decaying refuse, they may reflect vaguely on the curious unevenness of their blessings. Is this, indeed, the American genius?

We line up and make a lot of noise about big environmental problems like incinerators, waste dumps, acid rain, global warming and pollution. But we don't understand that when we add up all the tiny environmental problems each of us creates, we end up with those big environmental dilemmas. Humans are content to blame someone else, like government or corporations, for the messes we create, and yet we each continue doing the same things, day in and day out, that have created the problems. Sure, corporations create pollution. If they do, don't buy their products. If you have to buy their products (gasoline for example), keep it to a minimum. Sure, municipal waste incinerators pollute the air. Stop throwing trash away. Minimize your production of waste. Recycle. Buy food in bulk and avoid packaging waste. Simplify. Turn off your TV. Grow your own food. Make compost. Plant a garden. Be part of the solution, not part of the problem. If you don't, who will?

In these days of physical fitness, hair dye, and plastic surgery, you can live much of your life without feeling or even looking old. But then one day, your knee goes, or your shoulder, or your back, or your hip. Your hot flashes come to an end; things droop. Spots appear. Your cleavage looks like a peach pit. If your elbows faced forward, you would kill yourself. You’re two inches shorter than you used to be. You’re ten pounds fatter and you cannot lose a pound of it to save your soul. Your hands don’t work as well as they once did and you can’t open bottles, jars, wrappers, and especially those gadgets that are encased tightly in what seems to be molded Mylar. If you were stranded on a desert island and your food were sealed in plastic packaging, you would starve to death. You take so many pills in the morning you don’t have room for breakfast. You lose close friends and discover one of the worst truths of old age: they’re irreplaceable. People who run four miles a day and eat only nuts and berries drop dead. People who drink a quart of whiskey and smoke two packs of cigarettes a day drop dead. You are suddenly in a lottery, the ultimate game of chance, and someday your luck will run out. Everybody dies. There’s nothing you can do about it. Whether or not you eat six almonds a day. Whether or not you believe in God.

If food was no longer obliged to make intercontinental journeys, but stayed part of a system in which it can be consumed over short distances, we would save a lot of energy and carbon dioxide emissions. And just think of what we would save in ecological terms without long-distance transportation, refrigeration, and packaging--which ends up on the garbage dump anyway--and storage, which steals time, space, and vast portions of nature and beauty.

If you want your dreams to work out for you, you must work with them. Pay the price and have the package of your accomplishments in full versions.

Another existential threat to human life caused by UPF but not mentioned on the packaging is antibiotic resistance.

Sugar is now the most ubiquitous foodstuff worldwide, and has been added to virtually every processed food, limiting consumer choice and the ability to avoid it. Approximately 80 percent of the 600,000 consumer packaged foods in the United States have added caloric sweeteners.

Likewise, healthier products are often put close to the bottom on the shelves, while processed, sugary foods with bright packaging are put at eye level, socially conditioning us to buy more of them.48

Choices make us feel alive because in it we are exercising the capacity of life. [...] We feel alive when we encounter a choice and make a good one. We feel dead when we shirk from these choices, even if we're "comfortable" with our warm homes, cars, video games, pornography and serving-size packaged prefabricated foods.

Thanks to this availability of suitable wild mammals and plants, early peoples of the Fertile Crescent could quickly assemble a potent and balanced biological package for intensive food production. That package comprised three cereals, as the main carbohydrate sources; four pulses, with 20—25 percent protein, and four domestic animals, as the main protein sources, supplemented by the generous protein content of wheat; and flax as a source of fiber and oil (termed linseed oil: flax seeds are about 40 percent oil). Eventually, thousands of years after the beginnings of animal domestication and food production, the animals also began to be used for milk, wool, plowing, and transport. Thus, the crops and animals of the Fertile Crescent's first farmers came to meet humanity's basic economic needs: carbohydrate, protein, fat, clothing, traction, and transport.

At one stopover on the train journey home, Hans told his sister Inge later, he saw a young girl with the Star of David on her breast; she was repairing tracks on the line, along with other people with yellow badges on their clothes. Her face was pallid, sunken in; her eyes, beyond grief and terror. Impulsively, Hans thrust his rations in her hand. She looked up at him, then at his uniform. She threw the packet of food to the ground. He scooped it up, wiped off the dust, and picked a daisy growing by the side of the tracks. He placed the package, with the daisy on top, at her feet. He said, "I would have liked to give you a little pleasure." He boarded the train. When he looked back, the girl was standing there, watching the train disappear, the flower in her hair.

shelf, stand mountains of neatly stacked cans and packages. A reserve of food to last the siege of Leningrad. CHAPTER 7 It was my luck to have a few good teachers in my youth, men and women who came into my dark head and lit a match.

I think this is an awfully immoral job of ours. I do, really. Think how we spoil the digestions of the public.” “Ah, yes—but think how earnestly we strive to put them right again. We undermine ’em with one hand and build ’em with the other. The vitamins we destroy in the canning, we restore in Revito, the roughage we remove from Peabody’s Piper Parritch we make up into a package and market as Bunbury’s Breakfast Bran; the stomachs we ruin with Pompayne, we re-line with Peplets to aid digestion. And by forcing the damn-fool public to pay twice over—once to have its food emasculated and once to have the vitality put back again, we keep the wheels of commerce turning and give employment to thousands—including you and me.

We've created a system that demands almost no engagement with our food; we've wrung all the responsibility and sweat equity from the process. It's not that we're getting something for nothing - after all, we do pay for our food, and we suffer the consequences of dining from the industrial trough. But charging a package of center-cut pork chops to your Visa is a hell of a lot different than facing down the source of those chops with a .22 in one hand and a well-honed knife in the other.

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

I don't believe vegans (or vegetarians) who still get their (packaged, preservative/chemical-ridden) food from industrial food systems have any righteous ground to stand on, nor do I think a deep look at the sentient life of plants or the true environmental impact of agriculture permits them any comfortable distance from cruelty. Everything in this world eats something else to survive, and that something else, whether running on blood or chlorophyll, would always rather continue to live rather than become sustenance for another. No animal wants to be penned up and milked, or caged and harvested, and you've never seen plants growing in regimented lines of their own accord.

THE ORGANIC FOODS MYTH A few decades ago, a woman tried to sue a butter company that had printed the word 'LITE' on its product's packaging. She claimed to have gained so much weight from eating the butter, even though it was labeled as being 'LITE'. In court, the lawyer representing the butter company simply held up the container of butter and said to the judge, "My client did not lie. The container is indeed 'light in weight'. The woman lost the case. In a marketing class in college, we were assigned this case study to show us that 'puffery' is legal. This means that you can deceptively use words with double meanings to sell a product, even though they could mislead customers into thinking your words mean something different. I am using this example to touch upon the myth of organic foods. If I was a lawyer representing a company that had labeled its oranges as being organic, and a man was suing my client because he found out that the oranges were being sprayed with toxins, my defense opening statement would be very simple: "If it's not plastic or metallic, it's organic." Most products labeled as being organic are not really organic. This is the truth. You pay premium prices for products you think are grown without chemicals, but most products are. If an apple is labeled as being organic, it could mean two things. Either the apple tree itself is free from chemicals, or just the soil. One or the other, but rarely both. The truth is, the word 'organic' can mean many things, and taking a farmer to court would be difficult if you found out his fruits were indeed sprayed with pesticides. After all, all organisms on earth are scientifically labeled as being organic, unless they are made of plastic or metal. The word 'organic' comes from the word 'organism', meaning something that is, or once was, living and breathing air, water and sunlight. So, the next time you stroll through your local supermarket and see brown pears that are labeled as being organic, know that they could have been third-rate fare sourced from the last day of a weekend market, and have been re-labeled to be sold to a gullible crowd for a premium price. I have a friend who thinks that organic foods have to look beat up and deformed because the use of chemicals is what makes them look perfect and flawless. This is not true. Chemical-free foods can look perfect if grown in your backyard. If you go to jungles or forests untouched by man, you will see fruit and vegetables that look like they sprouted from trees from Heaven. So be cautious the next time you buy anything labeled as 'organic'. Unless you personally know the farmer or the company selling the products, don't trust what you read. You, me, and everything on land and sea are organic. Suzy Kassem, Truth Is Crying

Eating in our time has gotten complicated — needlessly so, in my opinion. I will get to the “needlessly” part in a moment, but consider first the complexity that now attends this most basic of creaturely activities. Most of us have come to rely on experts of one kind or another to tell us how to eat — doctors and diet books, media accounts of the latest findings in nutritional science, government advisories and food pyramids, the proliferating health claims on food packages. We may not always heed these experts’ advice, but their voices are in our heads every time we order from a menu or wheel down the aisle in the supermarket. Also in our heads today resides an astonishing amount of biochemistry. How odd is it that everybody now has at least a passing acquaintance with words like “antioxidant,” “saturated fat,” “omega-3 fatty acids,” “carbohydrates,” “polyphenols,” “folic acid,” “gluten,” and “probiotics”? It’s gotten to the point where we don’t see foods anymore but instead look right through them to the nutrients (good and bad) they contain, and of course to the calories — all these invisible qualities in our food that, properly understood, supposedly hold the secret to eating well.

One reason she had been as successful an assassin had always been her attention to detail, but the weeks of using the cream to maintain her disguise as the hapless dock technician, were taking their toll. Details slipped her mind occasionally, and concentrating was sometimes hard. She’d used the time she had available to study her target, learn his mannerisms and speech pattern, food and clothing preferences. Most of this possible with the right programs and access to the dock AI system. Those hours ‘at work’ in the Fabrication Unit had been well spent, and supplemented by frequenting places where she could observe him. The lack of her usual team of ‘daemons’ had created a number of difficulties, and though she wondered how Security had managed to take them down so quickly, she didn’t waste time worrying over it. Now she knew who he associated with, and his sexuality—all of it vital if she was to escape detection in such a high profile role.

The day the FDA rule came out, there were partially hydrogenated oils in some 42,720 packaged food products, including 100 percent of crackers, 95 percent of cookies, 85 percent of breading and croutons, 75 percent of baking mixes, 70 percent of chip-type snacks, 65 percent of margarines, and 65 percent of pie shells, frosting, and chocolate chips.

Serving sizes start to make sense only when foods are individually packaged.

By 1900, the shift is momentous: packaged food is responsible for one-fifth of all manufacturing in the United States. Modern life does not exist without this shift.

Marc was in charge of the Wolverton tube plant colony and the tilapia tank, which would produce fresh food to supplement the packaged stuff they were bringing.

The future is more exponentially exploding rents. The future is more condo buildings, more luxury housing bought by shell companies of the global wealthy elite. The future is more Whole Foods, aisles of refrigerated cut fruit packaged in plastic containers. The future is more Urban Outfitters, more Sephoras, more Chipotles. The future just wants more consumers.

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

You have a choice. You can continue eating the foods manufacturers want you to buy that are making you unhealthy. Or you can return to eating the foods God provided for you, already magnificently packaged in their own skins, rinds, pods and shells. Foods that contain all the human-appropriate vitamins and minerals you need, and the right proportion of sugar, fat, salt and calories. Will you listen to God, or will you continue listening to the marketing and advertising gurus whose agenda has nothing to do with your health?Cukierkorn, Rabbi Celso; Collins, Susan Ford (2012-10-11). The Miracle Diet: Lose Weight, Gain Health... 10 Diet Skills (p. 103).

Even with our immense wealth and technology, we continue to abuse the planet and each other for the sake of easy packaging and a cheap, disposable lifestyle. Unchecked population continues to outstrip the availability of housing, water, food, education, and jobs, while we squabble over politics, religion, gender, race, and nationality. Factor in the unrelenting advance of climate change, ocean acidification, the sixth extinction, the nuclear waste time bomb, ground water depletion, the social cancer of wealth inequality, dystopian surveillance, and the unstoppable US deficit growth and that’s a really bad news day for most of the planet during any age.

A tremendous amount of my brain was fitted with noticing new things out where nothing was familiar: buildings, types of cars, types of people, accents, plants, packaged-food items. Before I left my brain never had to register my bedroom, my husband, mailbox, apple core, alarm clock, walls. My brain just said "—, —, —, —, —, —, —, —," to these things, because a brain lets you keep going, keep not seeing the same walls, underwear, husband, doorknobs, ceiling, husband, husband. A brain can be merciful in this way: sparing you the monotony of those monotonies, their pitiful cozy. A brain lets all the borefilled days shrink like drying sponges until they're hard and ungiving

Large plates and large packages mean more eating; they are a form of choice architecture, and they work as major nudges. (Hint: if you would like to lose weight, get smaller plates, buy little packages of what you like, and don’t keep tempting food in the refrigerator.)

The term “welfare queen” became a not-so-subtle code for “lazy, greedy, black ghetto mother.” The food stamp program, in turn, was a vehicle to let “some fellow ahead of you buy a T-bone steak,” while “you were standing in a checkout line with your package of hamburger.

We must realize that we don’t live in a vacuum; the consequences of our actions ripple throughout the world. Would you still run the water while you brush your teeth, if it meant someone else would suffer from thirst? Would you still drive a gas guzzler, if you knew a world oil shortage would bring poverty and chaos? Would you still build an oversized house, if you witnessed first-hand the effects of deforestation? If we understood how our lifestyles impact other people, perhaps we would live a little more lightly. Our choices as consumers have an environmental toll. Every item we buy, from food to books to televisions to cars, uses up some of the earth’s bounty. Not only does its production and distribution require energy and natural resources; its disposal is also cause for concern. Do we really want our grandchildren to live among giant landfills? The less we need to get by, the better off everyone (and our planet) will be. Therefore, we should reduce our consumption as much as possible, and favor products and packaging made from minimal, biodegradable, or recyclable materials.

Dr. Xia was working as a salaried doctor attached to another man's medicine shop, which did not give him much chance to display his skill. But he worked had, and gradually his reputation began to grow. Soon he was invited to go on his first visit to a patient's home. When he came back that evening he was carrying a package wrapped in a cloth. He winked at my mother and his wife and asked them to guess what was inside the package. My mother's eyes was glued to the steaming bundle, and even before she could shout out "Steamed rolls!" she was already tearing the package open. As she was devouring the rolls, she looked up and met Dr. Xia's twinkling eyes. More than fifty years later she can still remember his look of happiness, and even today she says she can remember any food as delicious as those simple wheat rolls.

Using freshman level calculus you can show that the one and only shape that has the smallest surface area for an enclosed volume is a perfect sphere. In fact, billions of dollars could be saved annually on packaging materials if all shipping boxes and all packages of food in the supermarket were spheres. For example, the contents of a super-jumbo box of Cheerios would fit easily into a spherical carton with a four-and-half inch radius. But practical matters prevail - nobody wants to chase packaged food down the aisle after it rolls off the shelves.

We’re talking about a God who knows what’s going on with you 24-7. You’re on His radar all the time. Even if no one else sees you, God does. In fact, He knows every detail about you. Like a doting mother or a passionate lover, He has you memorized. The Bible says God even keeps track of every single hair on your head.4 So of course He knows about your food allergies and your tendency toward depression and your imperfect body. Even the things that annoy you about yourself or pose serious challenges are part of the entire package God sees and notices and loves.

There are other, more subtle downsides to this new model of global produce. Because consumers have come to expect their produce to be as uniform and blemish free as packaged foods, retailers insist that fruits and vegetables meet exacting criteria for quality, visual attractiveness, size and weight.

For an entire year he saved all of his trash. Except for what he actually ate, everything was sorted into bins. At year’s end, his living room and kitchen were filled with nearly a hundred cubic feet of stuff. Some was compostable. But the vast majority was leftover food packaging. Derfel’s experimentation shows what happens when someone intentionally holds onto everything. The point of his exercise was to raise consciousness about the environmental impact of one individual’s consumer waste. At another level, it demonstrates that we readily discard most of what passes though daily life as useless trash.

Fast Action Plan: Stop eating fast food. On all packaged foods from the supermarket, check the ingredients list for “partially hydrogenated” or “hydrogenated” oils. If either of those is listed, don’t eat it. Look in particular at margarines, cookies, cakes, pastries, doughnuts, and, as mentioned, fast food.

My neurons number half a billion, and they are distributed among my eight arms. On occasion, I have wondered whether I might have more intelligence in a single tentacle than a human does in its entire skull. Smart cookie. I am smart, but I am not a snack object dispensed from a packaged food machine. What a preposterous thing to say.

Instead of hunting and gathering, instead of farming and harvesting in the area where we live, we are flying God’s fruits and vegetables around the planet, not eating foods designed for our terrain and climate. We are distributing, selling and consuming “fresh foods” (or so the package says) days and weeks after they have been harvested.

Food has become a cause of disease rather than a guardian of health in the modern world. Once regarded as the central pillar of life and the most effective of all medicines, food is now a major contributing factor in cancer, heart disease, arthritis , mental illness, and many other pathological conditions. Virtually monopolized by agricultural and industrial cartels, public food supplies, are processed and packaged to produce profits and prolong shelf life, not to promote health and prolong human life. It seems incredible that public health authorities permit the unrestricted use of hydrogenated vegetable oils, refined sugar, chemical preservatives, toxic pesticides, and over 5,000 other artificial food additives that have repeatedly been proven to cause cancer, impair immunity, and otherwise erode human health, while restricting the medical use of nutrients, herbs, acupuncture, fasting, and other traditional therapies that have been shown to prevent and cure the very diseases caused by chemical contaminants in food and water.

So, when I read of a recent study that found that children are significantly more inclined to eat “difficult” foods like liver, spinach, broccoli—and other such hard-to-sell “but-it’s-good-for-you” classics—when they are wrapped in comfortingly bright packages from McDonald’s, I was at first appalled, and then … inspired. Rather than trying to co-opt Ronald’s all-too-effective credibility among children to short-term positive ends, like getting my daughter to eat the occasional serving of spinach, I could reverse-engineer this! Use the strange and terrible powers of the Golden Arches for good—not evil! I plan to dip something decidedly unpleasant in an enticing chocolate coating and then wrap it carefully in McDonald’s wrapping paper. Nothing dangerous, mind you, but something that a two-and-a-half-year-old will find “yucky!”—even upsetting—in the extreme. Maybe a sponge soaked with vinegar. A tuft of hair. A Barbie head. I will then place it inside the familiar cardboard box and leave it—as if forgotten—somewhere for my daughter to find. I might even warn her, “If you see any of that nasty McDonald’s … make sure you don’t eat it!” I’ll say, before leaving her to it. “Daddy was stupid and got some chocolate … and now he’s lost it…” I might mutter audibly to myself before taking a long stroll to the laundry room. An early, traumatic, Ronald-related experience can only be good for her.

Working on my book about refugees, I learned a great deal about trauma and recover, and with the help of the people I spoke with developed what I called "a healing package of treatments." These treatments could be medical interventions from Western doctors, traditional medicines from the refugee's culture of origin, or basic pleasures. For example, a common healing package for a refugee family included going to city parks, cooking foods from their homelands, and meeting people who spoke their language. All of us can create our own healing packages by thinking about that which makes us feel healthy, calm, and happy. We can write our own prescriptions for health that include nutrition and exercise, relationships, things we enjoy, and gratitude.

Dear Mama, I hope this letter finds you well. It contains all my love and affection. (It also contains all my questions about how you could ever have loved a man like Professor Miller.) You asked about where I live. I cannot believe I haven’t mentioned it, but I suppose I’m so used to it now I don’t think of it. The dorms are small and plain, but as a student I don’t need much more. (I cannot afford the dorms. I do not live in them.) The food is dreadful, all heavy meat and sauce. I miss fruit! (I am always hungry; a supper with a strange man was the fullest my stomach has been since I got here.) As I have mentioned in every letter, my professors are all interesting and I take copious notes during lectures. (If you do not bring up my father, I am certainly not going to offer you information on that louse of a man.) The course work is challenging but I am excelling. (I have to be perfect so they can find no excuse to dock my grades.) I have delivered Aunt Nani’s package to Jacabo. He was so happy to receive it, and I take tea with him once a week. It is a great comfort to speak Melenese with someone. (I live in the hotel where Jacabo works. He saved me when I realized I could not afford room and board at the school. I work long, hard hours in the evenings to earn a tiny hole of a servant’s room and whatever scraps of food are left over.) Please give everyone my love and tell them how much I am learning to bring back to the island as a teacher. (I will not fail, and I will use everything I learn here to make Melei better.) Your affectionate daughter, Jessamin

By my fifth sip, I am sooooo glad I splurged thirty-five delicious Euros. That’s right math whizzes, the Red Beach set me back over fifty American dollars. Who cares if I have to eat Top Ramen when I get home? I’ll gladly pilfer condiment packages from fast food restaurants to survive if it means I get to sit in ZPlage and sip Red Beaches with anorexic Russian models and their playboy sugar daddies.

Since the idea of packaging is to protect food from bacteria,” Andrady observes, “wrapping leftovers in plastic that encourages microbes to eat it may not be the smartest thing to do.” But even if it worked, or even if humans were gone and never produced another nurdle, all the plastic already produced would remain— how long? “Egyptian pyramids have preserved corn, seeds, and even human parts such as hair because they were sealed away from sunlight with little oxygen or moisture,” says Andrady, a mild, precise man with a broad face and a clipped, persuasively reasonable voice. “Our waste dumps are somewhat like that. Plastic buried where there’s little water, sun, or oxygen will stay intact a long time. That is also true if it is sunk in the ocean, covered with sediment. At the bottom of the sea, there’s no oxygen, and it’s very cold.” He gives a clipped little laugh. “Of course,” he adds, “we don’t know much about microbiology at those depths. Possibly anaerobic organisms there can biodegrade it. It’s not inconceivable. But no one’s taken a submersible down to check. Based on our observations, it’s unlikely. So we expect much-slower degradation at the sea bottom. Many times longer. Even an order of magnitude longer.” An order of magnitude—that’s 10 times—longer than what? One thousand years? Ten thousand?

Tweeds, he soon found, are not in warm weather the ideal clothes for mountain climbing, for that was what his progress soon became. The track grew almost precipitous and he was still further hindered by the loose surface and his package of food and wine. He had been climbing for half an hour when he stopped, ate his lunch, drank his wine and smoked a pipe. Some forty minutes later, much refreshed and free of encumbrance, he continued the ascent in better style.

Before World War II, there was no such thing as organic food. All food was organic. Food was just food—plants, grains, meats, and dairy that we could all recognize or grow. There were no long lists of ingredients on packages that you couldn’t pronounce, much less have any idea what they did to your body or the environment. In 1938, the USDA’s Yearbook of Agriculture was called Soils and Men, and it remains a handbook of organic farming today, but back then that was the norm.

Each moment fully perceived contains eternity. With intuition, trust increases, both in yourself and others. You can see the good reasons for why things happen. You experience less anxiety-producing hopelessness and hopefulness about the past and the future and a more acute awareness of your surroundings. There’s more synchronicity. Inspiration increases. Enthusiasm expands, because when things flow, you feel happy. When you’re happy, creativity and productivity soar and satisfaction becomes profound. For instance, you rush frantically to the grocery store to do the weekly shopping, squeezing in the errand between work, time with your children, and repairs on the house. You could make the experience entertaining and magical if you pay attention to the smells, shapes, and colors of the foods and packages and the emotional tones of the people you meet in the aisles. You might enjoy the smooth motion of your grocery cart or notice exactly which piece of fruit your body wants to select.

Today Is A New Day/New Beginning 1. Send a food hamper to a less fortunate family 2.Tutor a neighborhood child at no cost 3.Give an elderly or disabled neighbor a ride to church 4.Buy a birthday gift for a less fortunate child 5. Donate school supplies to a nearby school 6.Donate to a Children’s charity 7. Donate new books to a library 8.Send military care packages to deployed Service members 9.Send cards to the sick in a Nursing Facility/Shut-ins 10.Cook and serve meals at a Homeless Shelter

●     Dairy fat: butter, ghee (clarified butter), heavy cream, sour cream, cream cheese, etc. (from pasture-raised/grass-fed animals) ●     Plant fat: olives, coconuts, avocados, nuts, seeds, and any unprocessed oils derived from these foods. (Choose “extra virgin” oils. Plant oils are easily damaged with heat, so avoid cooking at high temperatures, with the exception of coconut or palm oils, which are naturally high in heat-stable saturated fat. Also, be sure to purchase oils packaged in dark glass bottles, not clear plastic, since these delicate fats can even be damaged by exposure to light.)

If only Cousin West were with us,” Pandora said wistfully... “I miss him too,” Cassandra said. “Oh, I don’t miss him,” Pandora told her impishly, “I was just thinking that we could buy more things if he were here to help carry the packages.” “We’ll set aside the items you choose,” Devon said, “and have them sent to Ravenel House tomorrow.” “I want you both to remember,” Kathleen told the twins, “the pleasure of shopping lasts only until it’s time to settle the bill.” “But we won’t have to do that,” Pandora pointed out. “All the bills go to Lord Trenear.” Devon grinned. “I’ll remind you of this conversation when there’s no money left to buy food.

In a timorous voice, he said he could see clearly now, could see the future. The future is more exponentially exploding rents. The future is more condo buildings, more luxury housing bought by shell companies of the global wealthy elite. The future is more Whole Foods, aisles of refrigerated cut fruit packaged in plastic containers. The future is more Urban Outfitters, more Sephoras, more Chipotles. The future just wants more consumers. The future is more newly arrived college grads and tourists in some fruitless search for authenticity. The future is more overpriced Pabsts at dive-bar simulacrums. Something something Rousseau something. Manhattan is sinking.

To eat responsibly is to understand and enact, so far as one can, this complex relationship. What can one do? Here is a list, probably not definitive: 1. Participate in food production to the extent that you can. If you have a yard or even just a porch box or a pot in a sunny window, grow something to eat in it. Make a little compost of your kitchen scraps and use it for fertilizer. Only by growing some food for yourself can you become acquainted with the beautiful energy cycle that revolves from soil to seed to flower to fruit to food to offal to decay, and around again. You will be fully responsible for any food that you grow for yourself, and you will know all about it. You will appreciate it fully, having known it all its life. 2. Prepare your own food. This means reviving in your own mind and life the arts of kitchen and household. This should enable you to eat more cheaply, and it will give you a measure of “quality control”: You will have some reliable knowledge of what has been added to the food you eat. 3. Learn the origins of the food you buy, and buy the food that is produced closest to your home. The idea that every locality should be, as much as possible, the source of its own food makes several kinds of sense. The locally produced food supply is the most secure, the freshest, and the easiest for local consumers to know about and to influence. 4. Whenever possible, deal directly with a local farmer, gardener, or orchardist. All the reasons listed for the previous suggestion apply here. In addition, by such dealing you eliminate the whole pack of merchants, transporters, processors, packagers, and advertisers who thrive at the expense of both producers and consumers. 5. Learn, in self-defense, as much as you can of the economy and technology of industrial food production. What is added to food that is not food, and what do you pay for these additions? 6. Learn what is involved in the best farming and gardening. 7. Learn as much as you can, by direct observation and experience if possible, of the life histories of the food species. The

I remember the time I went to my first rare-book fair and saw how the first editions of Thoreau and Whitman and Crane had been carefully packaged in heat-shrunk plastic with the price tags on the inside. Somehow the simple addition of air-tight plastic bags had transformed the books from vehicles of liveliness into commodities, like bread made with chemicals to keep it from perishing. In commodity exchange it’s as if the buyer and the seller where both in plastic bags; there’s none of the contact of a gift exchange. There is neither motion nor emotion because the whole point is to keep the balance, to make sure the exchange itself doesn’t consume anything or involve one person with another. Consumer goods are consumed by their owners, not by their exchange. The desire to consume is a kind of lust. We long to have the world flow through us like air or food. We are thirsty and hungry for something that can only be carried inside bodies. But consumer goods merely bait this lust, they do not satisfy it. The consumer of commodities is invited to a meal without passion, a consumption that leads to neither satiation nor fire. He is a stranger seduced into feeding on the drippings of someone else’s capital without benefit of its inner nourishment, and he is hungry at the end of the meal, depressed and weary as we all feel when lust has dragged us from the house and led us to nothing.

Bredon shuddered. “I think this is an awfully immoral job of ours. I do, really. Think how we spoil the digestions of the public.” “Ah, yes—but think how earnestly we strive to put them right again. We undermine ’em with one hand and build ’em with the other. The vitamins we destroy in the canning, we restore in Revito, the roughage we remove from Peabody’s Piper Parritch we make up into a package and market as Bunbury’s Breakfast Bran; the stomachs we ruin with Pompayne, we re-line with Peplets to aid digestion. And by forcing the damn-fool public to pay twice over—once to have its food emasculated and once to have the vitality put back again, we keep the wheels of commerce turning and give employment to thousands—including you and me.

The future is more exponentially exploding rents. The future is more condo buildings, more luxury housing bought by shell companies of the global wealthy elite. The future is more Whole Foods, aisles of refrigerated cut fruit packaged in plastic containers. The future is more Urban Outfitters, more Sephoras, more Chipotles. The future just wants more consumers. The future is more newly arrived college grads and tourists in some fruitless search for authenticity..It is an impossible place to live. My salary was enough to keep my head above water month to month. Given my rent and lack of financial savvy, I had very little in savings, let alone retirement funds. There was very little keeping me here. I didn't own property. I didn't have a family. I'd be priced out of every borough in another decade.

Day 1,309 of My Captivity YOU HUMANS LOVE COOKIES. I ASSUME YOU KNOW WHICH food I mean? Circular, about the size of a common clamshell. Some are flecked with dark bits, others are painted or dusted with powder. Cookies can be soft and quiet, moving soundlessly on their journey through human jaws. Cookies can be loud and messy, bits breaking off at the bite, crumbs tumbling down a chin, adding to the flotsam on the floor that the elderly female called Tova must sweep. I have observed many cookies during my captivity here. They are sold in the packaged food machine near the front entrance. Imagine my confusion, then, at the remark made by Dr. Santiago earlier this evening. “What can I say, Terry?” Dr. Santiago raised her shoulders and held her hands up. “I’ve seen a lot of octopuses, but you’ve got a smart cookie here.

The sensor did not seem to be restricted to my mother's food, and there was so much to sort through, a torrent of information, but with George there, sitting in the fading warmth of the filtered afternoon springtime sun spilling through the kitchen windows, making me buttered toast which I ate happily, light and good with his concentration and gentle focus, I could begin to think about the layers. The bread distributor, the bread factory, the wheat, the farmer. The butter, which had a dreary tang to it. When I checked the package, I read that it came from a big farm in Wisconsin. The cream held a thinness, a kind of metallic bumper aftertaste. The milk- weary. All of those parts distant, crowded, like the far-off sound of an airplane, or a car parking, all hovering in the background, foregrounded by the state of the maker of the food.

R.J. Reynolds owns a subsidiary called RJR Packaging, which produces packaging used on many food products for both human and pet consumption.[276] They also produce packaging for many medical devices and over-the-counter medications, as well as personal care, coffee, and confectionary products.[277] In order to remain in business, a company must be profitable. In order to remain profitable in the face of extensive, long-term compulsory levies by state governments via the tobacco settlement, the costs of products must go up so that income remains higher than expenses. Thus, Altria can raise prices on their Kraft food products you buy in order to pay off their tobacco settlement. R.J. Reynolds can pass along the cost by raising packaging costs for manufacturers of many different types of consumer products, who pass the increased production costs along to you.

What would shopping this way mean in the supermarket? Well, imagine your great grandmother at your side as you roll down the aisles. You’re standing together in front of the dairy case. She picks up a package of Go-Gurt Portable Yogurt tubes—and has no idea what this could possibly be. Is it a food or a toothpaste? And how, exactly, do you introduce it into your body? You could tell her it’s just yogurt in a squirtable form, yet if she read the ingredients label she would have every reason to doubt that that was in fact the case. Sure, there’s some yogurt in there, but there are also a dozen other things that aren’t remotely yogurtlike, ingredients she would probably fail to recognize as foods of any kind, including high-fructose corn syrup, modified corn starch, kosher gelatin, carrageenan, tricalcium phosphate, natural and artificial flavors, vitamins, and so forth.

Then just when I thought I was going to really break down for a good cry, I remembered a large bag of pistachio nuts in the back of the pantry. I don't know what made me think of them. I had hidden them beneath several packages of dried pasta. Sam liked pistachio nuts. I bought them for a cake recipe I had seen in Gourmet. I stood up like a sleepwalker, my hands empty of sheets or shoes. I would take care of all this once the cake was in the oven. The recipe was from several months ago. I didn't remember which issue. I would find it. I would bake a cake. My father liked exotic things. On the rare occasions we went out to dinner together over the years, he always wanted us to go to some little Ethiopian restaurant down a back alley or he would say he had to have Mongolian food. He would like this cake. It was Iranian. There was a full tablespoon of cardamom sifted in with the flour, and I could imagine that it would make the cake taste nearly peppered, which would serve to balance out all the salt. I stood in the kitchen, reading the magazine while the sharp husks of the nuts bit into the pads of my fingers. I rolled the nut meat between my palms until the bright spring green of the pistachios shone in my hands, a fist full of emeralds. I would grind the nuts into powder without letting them turn to paste. I would butter the parchment paper and line the bottom of the pan. It was the steps, the clear and simple rules baking, that soothed me. My father would love this cake, and my mother would find this cake interesting, and Sam wouldn't be crazy about it but he'd be hungry and have a slice anyway. Maybe I could convince Camille it wasn't a cake at all. Maybe I could bring them all together, or at least that's what I dreamed about while I measured out the oil.

It turns out that the eastern U.S. founder crops were four plants domesticated in the period 2500–1500 B.C., a full 6,000 years after wheat and barley domestication in the Fertile Crescent. A local species of squash provided small containers, as well as yielding edible seeds. The remaining three founders were grown solely for their edible seeds (sunflower, a daisy relative called sumpweed, and a distant relative of spinach called goosefoot). But four seed crops and a container fall far short of a complete food production package. For 2,000 years those founder crops served only as minor dietary supplements while eastern U.S. Native Americans continued to depend mainly on wild foods, especially wild mammals and waterbirds, fish, shellfish, and nuts. Farming did not supply a major part of their diet until the period 500–200 B.C., after three more seed crops (knotweed, maygrass, and little barley) had been brought into cultivation. A

If you look inside "health food" stores these days you will find a bewildering assortment of fresh foods, packaged foods, vitamins, and dietary supplements. In the literature many different types of diets are presented as being "natural," nutritious, and the best for health. If someone says it is healthful to boil foods together, there is someone else who says foods boiled together are only good for making people sick. Some emphasize the essential value of salt in the diet, others say that too much salt causes disease. If there is someone who shuns fruit as yin and food for monkeys, there is someone else who says fruit and vegetables are the very best foods for providing longevity and a happy disposition. At various times and in various circumstances all of these opinions could be said to be correct, and so people come to be confused. Or rather, to a confused person, all of these theories become material for creating greater confusion.

What is true of meat is true of all fat-and-protein pairs: they go together. Consider, for example, two near-perfect foods: eggs and milk. Both foods are a complete nutritional package, designed for a growing organism's exclusive nutrition, and must contain everything the body needs to assimilate the nutrients they contain. Thus the fats in the egg yolk aid digestion of the protein in the white, and lecithin in the yolk aids metabolism of its cholesterol. The butterfat in milk facilitates protein digestion, and saturated fat in particular is required to absorb the calcium. Calcium, in turn, requires vitamins A and D to be properly assimilated, and they are found only in the butterfat. Finally, vitamin A is required for production of bile salts that enable the body to digest protein. Without the butterfat, then, you don't get the best of the protein, fat-soluble vitamins, or calcium from milk. That's why I don't eat, and cannot recommend, egg white omelets and skim milk. They are low-quality, incomplete foods.

What are we doing for supper tonight?” Avery asked, turning around in my desk chair and separating me from my memories. I grunted and tossed a package of ramen over my shoulder. She groaned. “Not again. Please. You need real food, Summer.” “Noodles are real food. They’re a relative to real pasta, which came from Italy and we know how kick-ass Italian food is. Boom. They’re gourmet badassness.” She tossed them to the corner. “They’re not, and I’m pulling my friendship card.” No way. She couldn’t. I rotated around in my chair to stare at her. “Not the friendship card.” “Totally the friendship card.” I pretended to gasp and shudder. Okay, I really did shudder. I’d never admit it, but the ramen wasn’t doing it for me either... "I was thinking we could go to a restaurant or something.” “What is this you speak of? A dwelling where they serve many varieties of solids?” Her lip twitched in a grin. “Yeah, that. You and me, we’re going to dress up, and we’re going to dine like queens.” “Can I wear a tiara?” “Without a doubt.” She winked at me as she got up and went to the door. “Thirty minutes, then we’re leaving.

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

crispy baked wontons Brianna Shade | BEAVERTON, OREGON These quick, versatile wontons are great for a crunchy afternoon snack or paired with a bowl of soothing soup on a cold day. I usually make a large batch, freeze half on a floured cookie sheet, then store them in an air-tight container for a fast bite. 1/2 pound ground pork 1/2 pound extra-lean ground turkey 1 small onion, chopped 1 can (8 ounces) sliced water chestnuts, drained and chopped 1/3 cup reduced-sodium soy sauce 1/4 cup egg substitute 1-1/2 teaspoons ground ginger 1 package (12 ounces) wonton wrappers Cooking spray Sweet-and-sour sauce, optional In a large skillet, cook the pork, turkey and onion over medium heat until meat is no longer pink; drain. Transfer to a large bowl. Stir in the water chestnuts, soy sauce, egg substitute and ginger. Position a wonton wrapper with one point toward you. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Place 2 heaping teaspoons of filling in the center of wrapper. Fold bottom corner over filling; fold sides toward center over filling. Roll toward the remaining point. Moisten top corner with water; press to seal. Repeat with remaining wrappers and filling. Place on baking sheets coated with cooking spray; lightly coat wontons with additional cooking spray. Bake at 400° for 10-12 minutes or until golden brown, turning once. Serve warm with sweet-and-sour sauce if desired.

Traveling on, the shaft of his light reached now a great, dully shining oblong, and he stopped, surprised. Then, through the glass sides, he saw bright shapes of fish wheel in schools down the opaque water, startled by the illumination. Coming at last, and so suddenly, on life like his own, Mr. Lecky moved closer. The fixed flood of his light enveloped these small fish dimly, glowed back on him. They came sliding, drifting, mouths in motion, gills rippling, up the light, against the glass. Their senseless round eyes stared at Mr. Lecky. Idling with great grace, the extravagant products of selective breeding - fringetails, Korean, calico - passed, swayed about, came languidly back. Moving faster, stub-finned, crop-tailed danios from the Malabar coast appeared, hovered, taking the light on their fat flanks, now spotted, now iridescent pearl or opal. Seeing so many of them, so eager and attentive, Mr. Lecky felt an unexpected compunction. He was their only proprietor; and soon, trapped unnaturally here in the big tank, they would starve to death. His light went back to a counter he had just passed, showing him again the half-noticed packages - food for birds and pet animals, food, too, for fish. Returning to the tank, his light found many of the fish still waiting, the rest rushing back. He went and took a package, tore the top off, and poured the contents onto the rectangle of open water. It would perhaps postpone the time when, having eaten each other, the sick remainder must die anyway.

One griever told me that three years after her twenty-eight-year-old daughter died unexpectedly, she was having a bad day and found herself quite depressed and sad. She called a friend hoping to find a sympathetic ear but instead was assaulted by the friend’s exclamation, ‟You mean you’re still grieving over her, after three three years?” The friend’s question was not meant to be malicious. She honestly didn’t understand that to a grieving mother three years is nothing. She was sadly ignorant that major loss lasts a lifetime. This woman is not alone in her ignorance. I’ve heard educated people tell me that they thought the average length of the grieving process was two to four weeks. Maybe that was just their wishful thinking. We’re an immediate-gratification society that values quick fixes, a generation raised on microwaves and fast foods. We prefer our solutions and emotions conveniently packaged for the swiftest consumption. So we expect grief to be a quick and easy process with no bitter aftertaste. But how can we expect to love someone, lose someone—and not be changed irrevocably? How can we realistically expect this to be a speedy process? Yet time and again grievers tell me they are being asked, “When will you be your old self again?” or “It’s been three months already, shouldn’t you be over this by now?” Perhaps you’ve heard comments like this too, and chances are that as a result, you feel quite confused and isolated in your grief. Maybe you’ve been asking yourself the same questions.

This is the science behind how UPF affects the human body: • The destruction of the food matrix by physical, chemical and thermal processing means that UPF is, in general, soft. This means you eat it fast, which means you eat far more calories per minute and don’t feel full until long after you’ve finished. It also potentially reduces facial bone size and bone density, leading to dental problems. • UPF typically has a very high calorie density because it’s dry, and high in fat and sugar and low in fibre, so you get more calories per mouthful. • It displaces diverse whole foods from the diet, especially among low-income groups. And UPF itself is often micronutrient-deficient, which may also contribute to excess consumption. • The mismatch between the taste signals from the mouth and the nutrition content in some UPF alters metabolism and appetite in ways that we are only beginning to understand, but that seem to drive excess consumption. • UPF is addictive, meaning that for some people binges are unavoidable. • The emulsifiers, preservatives, modified starches and other additives damage the microbiome, which could allow inflammatory bacteria to flourish and cause the gut to leak. • The convenience, price and marketing of UPF urge us to eat constantly and without thought, which leads to more snacking, less chewing, faster eating, increased consumption and tooth decay. • The additives and physical processing mean that UPF affects our satiety system directly. Other additives may affect brain and endocrine function, and plastics from the packaging might affect fertility. • The production methods used to make UPF require expensive subsidy and drive environmental destruction, carbon emissions and plastic pollution, which harm us all.

CHOCOLATE TRUFFLES 6 tablespoons chilled butter ( ¾ stick, 3 ounces) 12-ounce package semi-sweet chocolate chips (two cups—I used Ghirardelli’s) ½ cup firmly packed powdered sugar (confectioner’s sugar) 6 egg yolks 1 Tablespoon rum, brandy, flavored brandy, or vanilla extract   Put an inch or so of water in the bottom half of a double boiler and heat it to a gentle boil. Cut the butter in chunks and place them in the top half of the double boiler. Add the chips and then the powdered sugar and set the top half over the bottom half. Put on the cover and let everything melt while you…   Beat the egg yolks in a small bowl with a whisk. Whisk until they’re thoroughly combined, but stop before they get fluffy or lighter in color.   Stir the chocolate until it’s completely melted. It will be thick, almost like fudge. Remove the top half of the double boiler and set it on a cold burner.   Stir several spoonfuls of beaten egg yolk into the chocolate mixture. When that’s incorporated, stir in several more spoonfuls. Keep adding egg yolk in small amounts, stirring constantly, until all the egg yolks have been incorporated and the chocolate mixture is smooth and glossy.   Stir in the rum, brandy, or vanilla. Put the lid back on the top of the double boiler and refrigerate the chocolate mixture for 3 hours. To Decorate Truffles: finely chopped nuts powdered (confectioner’s) sugar chocolate sprinkles shaved chocolate cocoa powder finely shredded coconut   Warning: This next step is fairly messy. If you like, wear disposable plastic food-server gloves. You can also lightly grease your hands, or spray them with Pam or other non-stick cooking spray so the chocolate won’t stick to your fingers.   Form small balls of chilled chocolate with your hands and roll them in bowls of the above ingredients.

Real burrata is a creation of arresting beauty- white and unblemished on the surface, with a swollen belly and a pleated top. The outer skin should be taut and resistant, while the center should give ever so slightly with gentle prodding. Look at the seam on top: As with mozzarella, it should be rough, imperfect, the sign of human hands at work. Cut into the bulge, and the deposit of fresh cream and mozzarella morsels seems to exhale across the plate. The richness of the cream- burrata comes from burro, the Italian word for "butter"- coats the mouth, the morsels of mozzarella detonate one by one like little depth charges, and the entire package pulses with a gentle current of acidity. The brothers, of course, like to put their own spin on burrata. Sometimes that means mixing cubes of fresh mango into its heart. Or Spanish anchovies. Even caviar. Today, Paolo sends me next door to a vegetable stand to buy wild arugula, which he chops and combines with olives and chunks of tuna and stirs into the liquid heart of the burrata, so that each bite registers in waves: sharp, salty, fishy, creamy. It doesn't move me the same way the pure stuff does, but if I lived on a daily diet of burrata, as so many Dicecca customers do, I'd probably welcome a little surprise in the package from time to time. While the Diceccas experiment with what they can put into burrata, the rest of the world rushes to find the next food to put it onto. Don't believe me? According to Yelp, 1,800 restaurants in New York currently serve burrata. In Barcelona, more than 500 businesses have added it to the menu. Burrata burgers, burrata pizza, burrata mac and cheese. Burrata avocado toasts. Burrata kale salads. It's the perfect food for the globalized palate: neutral enough to fit into anything, delicious enough to improve anything.

They pop in the mouth, just like salmon roe! But inside... ... is the savory saltiness of seaweed!" "Those pearls are seaweed?!" But how?!" "Delicious! Not only is the pop of the pearl a fun texture, the salty, savory flavor of the seaweed melts seamlessly with the rice! I can barely stop myself! It's an addicting combination!" "Wait... how do you know that technique? Those pearls are seaweed extract gelled into a spherical shape. The only way to do that is by using a calcium-chloride bath and an alginic-acid gelling agent!" "What the heck?!" "That's food science!" "Yukihira pulled a page from Alice Nakiri's own book!" "I've experimented with this stuff before, y'know. When I was a little kid, anyway." "Wha-?! But that's-" "Convenience store Dagashi Candy?!" "Dagashi?! What's that?" Both chemicals are on the ingredients list! "It's what's called an educational candy. Kids play with that to learn how to make their own jelly pearls. I had a blast with it when I was little. I made lots of different stuff." "Dad, look! I made miso pearls!" "Aha ha ha! That's great! Now don't let any of the customers see that." "You can get both alginic acid and calcium chloride at any pharmacy. I used those, along with some seasoned seaweed extract and a little bit of ingenuity... ... to make these savory seaweed bombs- my own spin on the traditional seaweed bento!" "That's right! There were some educational candies in that pile of sweets he got from the kids yesterday!" "The transfer student used a food-science trick?" "And it was one he got off of a package of children's dagashi candy?!" "Hmm? What's this? I see something that looks like okaka minced tuna hiding inside the rice..." Mmmm! It's dried tunatsukudani! This, too, earns full marks for flavor! And its smooth, juicy texture is a wonderful contrast to the pop of the seaweed pearls!

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

Some of these bots are already arriving in 2021 in more primitive forms. Recently, when I was in quarantine at home in Beijing, all of my e-commerce packages and food were delivered by a robot in my apartment complex. The package would be placed on a sturdy, wheeled creature resembling R2-D2. It could wirelessly summon the elevator, navigate autonomously to my door, and then call my phone to announce its arrival, so I could take the package, after which it would return to reception. Fully autonomous door-to-door delivery vans are also being tested in Silicon Valley. By 2041, end-to-end delivery should be pervasive, with autonomous forklifts moving items in the warehouse, drones and autonomous vehicles delivering the boxes to the apartment complex, and the R2-D2 bot delivering the package to each home. Similarly, some restaurants now use robotic waiters to reduce human contact. These are not humanoid robots, but autonomous trays-on-wheels that deliver your order to your table. Robot servers today are both gimmicks and safety measures, but tomorrow they may be a normal part of table service for many restaurants, apart from the highest-end establishments or places that cater to tourists, where the human service is integral to the restaurant’s charm. Robots can be used in hotels (to clean and to deliver laundry, suitcases, and room service), offices (as receptionists, guards, and cleaning staff), stores (to clean floors and organize shelves), and information outlets (to answer questions and give directions at airports, hotels, and offices). In-home robots will go beyond the Roomba. Robots can wash dishes (not like a dishwasher, but as an autonomous machine in which you can pile all the greasy pots, utensils, and plates without removing leftover food, with all of them emerging cleaned, disinfected, dried, and organized). Robots can cook—not like a humanoid chef, but like an automated food processor connected to a self-cooking pot. Ingredients go in and the cooked dish comes out. All of these technology components exist now—and will be fine-tuned and integrated in the decade to come. So be patient. Wait for robotics to be perfected and for costs to go down. The commercial and subsequently personal applications will follow. By 2041, it’s not far-fetched to say that you may be living a lot more like the Jetsons!

Beyoncé and Rihanna were pop stars. Pop stars were musical performers whose celebrity had exploded to the point where they could be identified by single words. You could say BEYONCÉ or RIHANNA to almost anyone anywhere in the industrialized world and it would conjure a vague neurological image of either Beyoncé or Rihanna. Their songs were about the same six subjects of all songs by all pop stars: love, celebrity, fucking, heartbreak, money and buying ugly shit. It was the Twenty-First Century. It was the Internet. Fame was everything. Traditional money had been debased by mass production. Traditional money had ceased to be about an exchange of humiliation for food and shelter. Traditional money had become the equivalent of a fantasy world in which different hunks of vampiric plastic made emphatic arguments about why they should cross the threshold of your home. There was nothing left to buy. Fame was everything because traditional money had failed. Fame was everything because fame was the world’s last valid currency. Beyoncé and Rihanna were part of a popular entertainment industry which deluged people with images of grotesque success. The unspoken ideology of popular entertainment was that its customers could end up as famous as the performers. They only needed to try hard enough and believe in their dreams. Like all pop stars, Beyoncé and Rihanna existed off the illusion that their fame was a shared experience with their fans. Their fans weren’t consumers. Their fans were fellow travelers on a journey through life. In 2013, this connection between the famous and their fans was fostered on Twitter. Beyoncé and Rihanna were tweeting. Their millions of fans were tweeting back. They too could achieve their dreams. Of course, neither Beyoncé nor Rihanna used Twitter. They had assistants and handlers who packaged their tweets for maximum profit and exposure. Fame could purchase the illusion of being an Internet user without the purchaser ever touching a mobile phone or a computer. That was a difference between the rich and the poor. The poor were doomed to the Internet, which was a wonderful resource for watching shitty television, experiencing angst about other people’s salaries, and casting doubt on key tenets of Mormonism and Scientology. If Beyoncé or Rihanna were asked about how to be like them and gave an honest answer, it would have sounded like this: “You can’t. You won’t. You are nothing like me. I am a powerful mixture of untamed ambition, early childhood trauma and genetic mystery. I am a portal in the vacuum of space. The formula for my creation is impossible to replicate. The One True God made me and will never make the like again. You are nothing like me.