Food Preservation Quotes

1. Accept everything just the way it is. 2. Do not seek pleasure for its own sake. 3. Do not, under any circumstances, depend on a partial feeling. 4. Think lightly of yourself and deeply of the world. 5. Be detached from desire your whole life long. 6. Do not regret what you have done. 7. Never be jealous. 8. Never let yourself be saddened by a separation. 9. Resentment and complaint are appropriate neither for oneself nor others. 10. Do not let yourself be guided by the feeling of lust or love. 11. In all things have no preferences. 12. Be indifferent to where you live. 13. Do not pursue the taste of good food. 14. Do not hold on to possessions you no longer need. 15. Do not act following customary beliefs. 16. Do not collect weapons or practice with weapons beyond what is useful. 17. Do not fear death. 18. Do not seek to possess either goods or fiefs for your old age. 19. Respect Buddha and the gods without counting on their help. 20. You may abandon your own body but you must preserve your honour. 21. Never stray from the Way.

While Leo fussed over his helm controls, Hazel and Frank relayed the story of the fish-centaurs and their training camp. 'Incredible,' Jason said. 'These are really good brownies.' 'That's your only comment?' Piper demanded. He looked surprised. 'What? I heard the story. Fish-centaurs. Merpeople. Letter of intro to the Tiber River god. Got it. But these brownies--' 'I know,' Frank said, his mouth full. 'Try them with Ester's peach preserves.' 'That,' Hazel said, 'is incredibly disgusting.' 'Pass me the jar, man,' Jason said. Hazel and Piper exchanged a look of total exasperation. Boys.

All the Blackwood women had taken the food that came from the ground and preserved it, and the deeply colored rows of jellies and pickles and bottled vegetables and fruit, maroon and amber and dark rich green, stood side by side in our cellar and would stand there forever, a poem by the Blackwood women.

Older people shouldn't eat health food, they need all the preservatives they can get.

It's easier to maintain a good character than to recover it when it's gone bad!

But perhaps the most alarming ingredient in a Chicken McNugget is tertiary butylhydroquinone, or TBHQ, an antioxidant derived from petroleum that is either sprayed directly on the nugget or the inside of the box it comes in to "help preserve freshness." According to A Consumer's Dictionary of Food Additives, TBHQ is a form of butane (i.e. lighter fluid) the FDA allows processors to use sparingly in our food: It can comprise no more than 0.02 percent of the oil in a nugget. Which is probably just as well, considering that ingesting a single gram of TBHQ can cause "nausea, vomiting, ringing in the ears, delirium, a sense of suffocation, and collapse." Ingesting five grams of TBHQ can kill.

The arenas are historic sites, preserved after the Games. Popular destinations for Capitol residents to visit, to vacation. Go for a month, rewatch the Games, tour the catacombs, visit the sites where the deaths took place. You can even take part in reenactments. They say the food is excellent

...You can have this whole entire life, with all your opinions, your loves, your fears. Eventually those parts of you disappear. And then the people who could remember those parts of you disappear, and before long, all that's left is your name in some ledger. This...person -- she had a favorite food. She had friends and people she disliked. We don't even know how she died...I guess that's why I like preservation better than history. In preservation I feel like I can keep some of it from slipping away.

Some words have multiple meanings. Scholastic, aware that I'm allergic to preservatives, kindly got someone to translate the phrase "I can only eat food without preservatives" into Italian. They warned me, however, as they taught me how to say it, that the Italian word for "preservatives" is the same as the word for "condom." So that I should be careful how I look when I say it.

The Western States nervous under the beginning change. Texas and Oklahoma, Kansas and Arkansas, New Mexico, Arizona, California. A single family moved from the land. Pa borrowed money from the bank, and now the bank wants the land. The land company--that's the bank when it has land --wants tractors, not families on the land. Is a tractor bad? Is the power that turns the long furrows wrong? If this tractor were ours it would be good--not mine, but ours. If our tractor turned the long furrows of our land, it would be good. Not my land, but ours. We could love that tractor then as we have loved this land when it was ours. But the tractor does two things--it turns the land and turns us off the land. There is little difference between this tractor and a tank. The people are driven, intimidated, hurt by both. We must think about this. One man, one family driven from the land; this rusty car creaking along the highway to the west. I lost my land, a single tractor took my land. I am alone and bewildered. And in the night one family camps in a ditch and another family pulls in and the tents come out. The two men squat on their hams and the women and children listen. Here is the node, you who hate change and fear revolution. Keep these two squatting men apart; make them hate, fear, suspect each other. Here is the anlarge of the thing you fear. This is the zygote. For here "I lost my land" is changed; a cell is split and from its splitting grows the thing you hate--"We lost our land." The danger is here, for two men are not as lonely and perplexed as one. And from this first "we" there grows a still more dangerous thing: "I have a little food" plus "I have none." If from this problem the sum is "We have a little food," the thing is on its way, the movement has direction. Only a little multiplication now, and this land, this tractor are ours. The two men squatting in a ditch, the little fire, the side- meat stewing in a single pot, the silent, stone-eyed women; behind, the children listening with their souls to words their minds do not understand. The night draws down. The baby has a cold. Here, take this blanket. It's wool. It was my mother's blanket--take it for the baby. This is the thing to bomb. This is the beginning--from "I" to "we." If you who own the things people must have could understand this, you might preserve yourself. If you could separate causes from results, if you could know Paine, Marx, Jefferson, Lenin, were results, not causes, you might survive. But that you cannot know. For the quality of owning freezes you forever into "I," and cuts you off forever from the "we." The Western States are nervous under the begining change. Need is the stimulus to concept, concept to action. A half-million people moving over the country; a million more restive, ready to move; ten million more feeling the first nervousness. And tractors turning the multiple furrows in the vacant land.

I believe that every man who has ever been earnest to preserve his higher or poetic faculties in the best condition has been particularly inclined to abstain from animal food, and from much food of any kind.

We are punctual, a stressed, marked characteristic. We need order around us, in the house, in the life, although we live by irresistible impulses, as if the order in the closets, in our papers, in our books, in our photographs, in our souvenirs, in our clothes could preserve us from chaos in our feelings, loves, in our work. Indifference to food, sobriety; but this, we admit, is the part of the war against a threatening fragility.

The Americans as a nation are killing themselves with their vices and high living. As much as a man ought to eat in half an hour they swallow in three minutes gulping down their food like the [dog] under the table which when a chunk of meat is thrown down to it swallows it before you can say 'twice.' If you want a reform carry out the advice I have just given you. Dispense with your multitudinous dishes, and, depend upon it, you will do much towards preserving your families from sickness, disease and death.

Sashimi is velvet dust, verging on silk, or a bit of both, and the extraordinary alchemy of its gossamer essence allows it to preserve a milky density unknown even by clouds.... my cheeks recalled the effects of its profound caress.

And this is what she's settled on: she can go without food (she will not wither). She can go without heat (the cold will not kill her). But a life without art, without wonder, without beautiful things--she would go mad. She has gone mad. What she needs are stories. Stories are a way to preserve one's self. To be remembered. And to forget. Stories cone in many forms: in charcoal, and in song, in paintings, poems, films. And books.

Good leaders always bring about transformation... Bad leaders only maintain and preserve long standing mediocrity!

I don’t know why, but we Americans feel little obligation to preserve what once was because we choose to see it as less than what is or what could be. Like children and adolescents, we have not yet learned that the present isn’t the only thing.

Me and the folks who buy my food are like the Indians -- we just want to opt out. That's all the Indians ever wanted -- to keep their tepees, to give their kids herbs instead of patent medicines and leeches. They didn't care if there was a Washington, D.C., or a Custer or a USDA; just leave us alone. But the Western mind can't bear an opt-out option. We're going to have to refight the Battle of the Little Big Horn to preserve the right to opt out, or your grandchildren and mine will have no choice but to eat amalgamated, irradiated, genetically prostituted, barcoded, adulterated fecal spam from the centralized processing conglomerate.

Speaking biologically, fruit in a slightly shriveled state is holding its respiration and energy consumption down to the lowest possible level. It is like a person in meditation: his metabolism, respiration, and calorie consumption reach an extremely low level. Even if he fasts, the energy within the body will be conserved. In the same way, when mandarin oranges grow wrinkled, when fruit shrivels, when vegetables wilt, they are in the state that will preserve their food value for the longest possible time.

Top Ramen, my favorite comfort food—because it’s comforting to know that in the event of nuclear fallout, my food has enough MSG and preservatives to out-survive all of mankind.

For there to be harmony and peace, everything must be balanced. And for there to be balance, there must be equality. And where there is equality, there will be justice. And where justice is honored and preserved, there will always be truth. Eliminate the concept of division by class, skills, race, income, and nationality. We are all equals with a common pulse to survive. Every human requires food and water. Every human has a dream and desire to be happy. Every human responds to love, suffering and pain. Every human bleeds the same color and occupies the same world. Let us recognize that we are all part of each other. We are all human. We are all one.

Some enterprising rabbit had dug its way under the stakes of my garden again. One voracious rabbit could eat a cabbage down to the roots, and from the looks of things, he'd brought friends. I sighed and squatted to repair the damage, packing rocks and earth back into the hole. The loss of Ian was a constant ache; at such moments as this, I missed his horrible dog as well. I had brought a large collection of cuttings and seeds from River Run, most of which had survived the journey. It was mid-June, still time--barely--to put in a fresh crop of carrots. The small patch of potato vines was all right, so were the peanut bushes; rabbits wouldn't touch those, and didn't care for the aromatic herbs either, except the fennel, which they gobbled like licorice. I wanted cabbages, though, to preserve a sauerkraut; come winter, we would want food with some taste to it, as well as some vitamin C. I had enough seed left, and could raise a couple of decent crops before the weather turned cold, if I could keep the bloody rabbits off. I drummed my fingers on the handle of my basket, thinking. The Indians scattered clippings of their hair around the edges of the fields, but that was more protection against deer than rabbits. Jamie was the best repellent, I decided. Nayawenne had told me that the scent of carnivore urine would keep rabbits away--and a man who ate meat was nearly as good as a mountain lion, to say nothing of being more biddable. Yes, that would do; he'd shot a deer only two days ago; it was still hanging. I should brew a fresh bucket of spruce beer to go with the roast venison, though . . . (Page 844)

Go ahead and eat all you want, but avoid excessively fatty foods, since one of these is going to tell your body to purge fats in a way that absolutely challenges normal sphincter control.” “That’s . . . not great.” “It’s a mess. Seriously, don’t even think about trying to fart for the next eighteen hours. It’s not a fart. You will regret it.

Accept everything just the way it is. Do not seek pleasure for its own sake. Do not, under any circumstances, depend on a partial feeling. Think lightly of yourself and deeply of the world. Be detached from desire your whole life long. Do not regret what you have done. Never be jealous. Never let yourself be saddened by a separation. Resentment and complaint are appropriate neither for oneself nor others. Do not let yourself be guided by the feeling of lust or love. In all things have no preferences. Be indifferent to where you live. Do not pursue the taste of good food. Do not hold on to possessions you no longer need. Do not act following customary beliefs. Do not collect weapons or practice with weapons beyond what is useful. Do not fear death. Do not seek to possess either goods or fiefs for your old age. Respect God without counting on help. You may abandon your own body, but you must preserve your honor. Last- Never stray from the Way.

Food preservation became more than a jar of pickles; it became a direct link to our matriarchal history.

I know well that, at this hour, I could as easily forget your name as the food by which I live; nay, it were easier to forget the food, which only nourishes my body miserably, than your name which nourishes both body and soul, filling the one and the other with such sweetness that neither weariness nor fear of death is felt by me while memory preserves you to my mind. Thank, if the eyes could also enjoy their portion, in what condition I should find myself.

Salt and citrus,” Cairdine Farrier said, joining her at the stern with a lemon in each hand. “The chemicals of empire.” “Salt to preserve food for long journeys,” Baru recited. “Citrus for scurvy.

How a people eats is one of the most powerful ways they have to express, and preserve, their cultural identity...To make food choices more scientific is to empty them of their ethnic content and history;

I had thought fermentation was controlled death. Left alone, a head of cabbage molds and decomposes. It becomes rotten, inedible. But when brined and stored, the course of its decay is altered. Sugars are broken down to produce lactic acid, which protects it from spoiling. Carbon dioxide is released and the brine acidifies. It ages. Its color and texture transmute. Its flavor becomes tarter, more pungent. It exists in time and transforms. So it is not quite controlled death, because it enjoys a new life altogether. The memories I had stored, I could not let fester. Could not let trauma infiltrate and spread, to spoil and render them useless. They were moments to be tended. The culture we shared was active, effervescent in my gut and in my genes, and I had to seize it, foster it so it did not die in me. So that I could pass it on someday. The lessons she imparted, the proof of her life lived on in me, in my every move and deed. I was what she left behind. If I could not be with my mother, I would be her.

5. Aware of the suffering caused by unmindful consumption, I vow to cultivate good health, both physical and mental, for myself, my family, and my society by practicing mindful eating, drinking, and consuming. I vow to ingest only items that preserve peace, well-being, and joy in my body, in my consciousness, and in the collective body and consciousness of my family and society. I am determined not to use alcohol or any other intoxicant or to ingest foods or other items that contain toxins, such as certain TV programs, magazines, books, films, and conversations. I am aware that to damage my body or my consciousness with these poisons is to betray my ancestors, my parents, my society, and future generations. I will work to transform violence, fear, anger, and confusion in myself and in society by practicing a diet for myself and for society. I understand that a proper diet is crucial for self-transformation and for the transformation of society.

10 ways to raise a wild child. Not everyone wants to raise wild, free thinking children. But for those of you who do, here's my tips: 1. Create safe space for them to be outside for a least an hour a day. Preferable barefoot & muddy. 2. Provide them with toys made of natural materials. Silks, wood, wool, etc...Toys that encourage them to use their imagination. If you're looking for ideas, Google: 'Waldorf Toys'. Avoid noisy plastic toys. Yea, maybe they'll learn their alphabet from the talking toys, but at the expense of their own unique thoughts. Plastic toys that talk and iPads in cribs should be illegal. Seriously! 3. Limit screen time. If you think you can manage video game time and your kids will be the rare ones that don't get addicted, then go for it. I'm not that good so we just avoid them completely. There's no cable in our house and no video games. The result is that my kids like being outside cause it's boring inside...hah! Best plan ever! No kid is going to remember that great day of video games or TV. Send them outside! 4. Feed them foods that support life. Fluoride free water, GMO free organic foods, snacks free of harsh preservatives and refined sugars. Good oils that support healthy brain development. Eat to live! 5. Don't helicopter parent. Stay connected and tuned into their needs and safety, but don't hover. Kids like adults need space to roam and explore without the constant voice of an adult telling them what to do. Give them freedom! 6. Read to them. Kids don't do what they are told, they do what they see. If you're on your phone all the time, they will likely be doing the same thing some day. If you're reading, writing and creating your art (painting, cooking...whatever your art is) they will likely want to join you. It's like Emilie Buchwald said, "Children become readers in the laps of their parents (or guardians)." - it's so true! 7. Let them speak their truth. Don't assume that because they are young that you know more than them. They were born into a different time than you. Give them room to respectfully speak their mind and not feel like you're going to attack them. You'll be surprised what you might learn. 8. Freedom to learn. I realize that not everyone can homeschool, but damn, if you can, do it! Our current schools system is far from the best ever. Our kids deserve better. We simply can't expect our children to all learn the same things in the same way. Not every kid is the same. The current system does not support the unique gifts of our children. How can they with so many kids in one classroom. It's no fault of the teachers, they are doing the best they can. Too many kids and not enough parent involvement. If you send your kids to school and expect they are getting all they need, you are sadly mistaken. Don't let the public school system raise your kids, it's not their job, it's yours! 9. Skip the fear based parenting tactics. It may work short term. But the long term results will be devastating to the child's ability to be open and truthful with you. Children need guidance, but scaring them into listening is just lazy. Find new ways to get through to your kids. Be creative! 10. There's no perfect way to be a parent, but there's a million ways to be a good one. Just because every other parent is doing it, doesn't mean it's right for you and your child. Don't let other people's opinions and judgments influence how you're going to treat your kid. Be brave enough to question everything until you find what works for you. Don't be lazy! Fight your urge to be passive about the things that matter. Don't give up on your kid. This is the most important work you'll ever do. Give it everything you have.

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.

Try not to breathe,” I tell Lira. “It might get stuck halfway out.” Lira flicks up her hood. “You should try not to talk then,” she retorts. “Nobody wants your words being preserved for eternity.” “They’re pearls of wisdom, actually.” I can barely see Lira’s eyes under the mass of dark fur from her coat, but the mirthless curl of her smile is ever-present. It lingers in calculated amusement as she considers what to say next. Readies to ricochet the next blow. Lira pulls a line of ice from her hair, artfully indifferent. “If that is what pearls are worth these days, I’ll make sure to invest in diamonds.” “Or gold,” I tell her smugly. “I hear it’s worth its weight.” Kye shakes the snow from his sword and scoffs. “Anytime you two want to stop making me feel nauseated, go right ahead.” “Are you jealous because I’m not flirting with you?” Madrid asks him, warming her finger on the trigger mechanism of her gun. “I don’t need you to flirt with me,” he says. “I already know you find me irresistible.” Madrid reholsters her gun. “It’s actually quite easy to resist you when you’re dressed like that.” Kye looks down at the sleek red coat fitted snugly to his lithe frame. The fur collar cuddles against his jaw and obscures the bottoms of his ears, making it seem as though he has no neck at all. He throws Madrid a smile. “Is it because you think I look sexier wearing nothing?” Torik lets out a withering sigh and pinches the bridge of his nose. I’m not sure whether it’s from the hours we’ve gone without food or his inability to wear cutoffs in the biting cold, but his patience seems to be wearing thin. “I could swear that I’m on a life-and-death mission with a bunch of lusty kids,” he says. “Next thing I know, the lot of you will be writing love notes in rum bottles.” “Okay,” Madrid says. “Now I feel nauseated.” I laugh.

I didn't want to be a chef: just a cook. And my experiences in Italy had taught me why. For millennia, people have known how to make their food. They have understood animals and what to do with them, have cooked with the seasons and had a farmer's knowledge of the way the planet works. They have preserved the conditions of preparing food, handed down through generations, and have come to know them as expressions of their families. People don't have this kind of knowledge today, even though it seems as fundamental as the earth, and, it's true, those who have it tend to be professionals -- like chefs. But I didn't want this knowledge in order to be a professional; just to be more human. (313)

The parallels between preserving food and preserving mummies were apparently not lost on posterity. In the nineteenth century, when mummies from Saqqara and Thebes were taken from tombs and brought to Cairo, they were taxed as salted fish before being permitted entry to the city.

As it moves closer, Galen can make out smaller bodies within the mass. Whales. Sharks. Sea turtles. Stingrays. And he knows exactly what’s happening. The darkening horizon engages the full attention of the Aerna; the murmurs grow louder the closer it gets. The darkness approaches like a mist, eclipsing the natural snlight from the surface. An eclipse of fish. With each of his rapid heartbeats, Galen thinks he can feel the actual years disappear from his life span. A wall of every predator imaginable, and every kind of prey swimming in between, fold themselves around the edges of the hot ridges. The food chain hovers toward, over them, around them as a unified force. And Emma is leading it. Nalia gasps, and Galen guesses she recognizes the white dot in the middle of the wall. Syrena on the outskirts of the Arena frantically rush to the center, the tribunal all but forgotten in favor of self-preservation. The legion of sea life circles the stadium, effectively barricading the exits and any chance of escaping. Galen can’t decide if he’s proud or angry when Emma leaves the safety of her troops to enter the Arena, hitching a ride on the fin of a killer whale. When she’s but three fin-lengths away from Galen, she dismisses her escort. “Go back with the others,” she tells it. “I’ll be fine.” Galen decides on proud. Oh, and completely besotted. She gives him a curt nod to which he grins. Turning to the crowd of ogling Syrena, she says, “I am Emma, daughter of Nalia, true princess of Poseidon.” He hears murmurs of “Half-Breed” but it sounds more like awe than hatred or disgust. And why shouldn’t it? They’ve seen Paca’s display of the Gift. Emma’s has just put it to shame.

You know better than anyone that nothing lasts. Nothing good. Nothing bad. Everything lives. Everything dies. Sometimes cities just fall into the sea. It's not a tragedy, that's just the way it is. People look around them and see the world and say this is how the world is supposed to be. Then they fight to keep it that way. They believe that this is what was intended - whether by design or cosmic accident - and that everything exists in a tenuous balance that must be preserved. But the balance is bullshit. The only thing constant in this world is the speed at which things change. Rain falls, waters rise, shorelines erode. What is one day magnificent seaside property in ancient Greece is the next resting thirty feet below the surface. Islands rise from the sea and continents crack and part ways forever. What was once a verdant forest teeming with life is now resting one thousand feet beneath a sheet of ice in Antarctica; what was once a glorious church now rests at the bottom of a dammed-up lake in Kansas. The job of nature is to march on and keep things going; ours is to look around, appreciate it, and wonder what's next?

A story might help you get through your life, he said, but it doesn't literally keep you alive -- if anything, most often people who have power turn their story into a brick wall keeping out somebody else's truth, so that they can continue the life they believe themselves to be leading, trying somehow to preserve the idea that they're good people in their small lives, despite their involvement, however indirect, with bigger evils.

...nor do I want to suggest that the Amish are perfect people or that their way of life is perfect. What I want to recommend are some Amish principles: 1) They have preserved their families and communities. 2) They have maintained the practices of neighbourhood. 3) They have maintained the domestic arts of kitchen and garden, household and homestead. 4) They have limited their use of technology so as not to displace or alienate available human labour or available free source of power (the sun, wind, water, and so on). 5) They have their farms to a scale that is compatible both with the practice of neighborhood and with the optimum use of low-power technology. 6) By the practices and limits already mentioned, they have limited their costs. 7) They have educated their children to live at home and serve their communities. 8) They esteem farming as both a practical art and a spiritual discipline. These principles define a world to be lived by human beings, not a world to be exploited by managers, stockholders, and experts.

We have to look deeply to see how we grow our food, so we can eat in ways that preserve our collective well-being, minimize our suffering and the suffering of other species, and allow the earth to continue to be a source of life for all of us. If, while we eat, we destroy living beings or the environment, we are eating the flesh of our own sons and daughters. We need to look deeply together and discuss how to eat, what to eat, and what to resist.

Corn, beans, and squash were once all my people needed. They were so essential to our everyday lives that we referred to them as our sisters. We would preserve each plant's seeds and pass them on to our children, knowing that with this gift, they would be able to provide the same nutritious food for their families that we provided for them. This was an act of absolute, undiminished intergenerational love. And if intergenerational trauma can alter DNA, why can't intergenerational love?

Time and task were both disorienting, for if you were to remove everything from our lives that depends on electricity to function, homes and offices would become no more than the chambers and passages of limestone caves- simple shelter from wind and rain, far less useful than the first homes at Plymouth Plantation or a wigwam. No way to keep out cold, or heat, for long. No way to preserve food, or to cook it. The things that define us, quiet as rock outcrops - the dumb screens and dials, the senseless clicks of on/off switches- without their purpose, they lose the measure of their beauty and we are left alone in the dark with countless useless things.

People like me who want to abolish prisons and police, however, have a vision of a different society, built on cooperation instead of individualism, on mutual aid instead of self-preservation. What would the country look like if it had billions of extra dollars to spend on housing, food, and education for all? This change in society wouldn’t happen immediately, but the protests show that many people are ready to embrace a different vision of safety and justice. When the streets calm and people suggest once again that we hire more Black police officers or create more civilian review boards, I hope that we remember all the times those efforts have failed.

You are the salt of the earth. And you are here to season the world.

You have some kind of food in a safe? Is that, uh... safe? Yes. You may relax and depend on my methods of preservation.

Emily mostly perceived her habit to write down notes as being one of the ways she could use to preserve moments of life.

If you really want to grow great, you need to avoid costly pleasures and preserve your future treasures.

Brace yourselves, girls: Soda is liquid Satan. It is the devil. It is garbage. There is nothing in soda that should be put into your body. For starters, soda’s high levels of phosphorous can increase calcium loss from the body, as can its sodium and caffeine. [Cousens, Conscious Eating, 475] You know what this means—bone loss, which may lead to osteoporosis. And the last time we checked, sugar, found in soda by the boatload, does not make you skinny! Now don’t go patting yourself on the back if you drink diet soda. That stuff is even worse. Aspartame (an ingredient commonly found in diet sodas and other sugar-free foods) has been blamed for a slew of scary maladies, like arthritis, birth defects, fibromyalgia, Alzheimer’s, lupus, multiple sclerosis, and diabetes.2 When methyl alcohol, a component of aspartame, enters your body, it turns into formaldehyde. Formaldehyde is toxic and carcinogenic (cancer-causing). 3 Laboratory scientists use formaldehyde as a disinfectant or preservative. They don’t fucking drink it. Perhaps you have a lumpy ass because you are preserving your fat cells with diet soda. The Food and Drug Administration (FDA) has received more complaints about aspartame than any other ingredient to date.4 Want more bad news? When aspartame is paired with carbs, it causes your brain to slow down its production of serotonin.5 A healthy level of serotonin is needed to be happy and well balanced. So drinking soda can make you fat, sick, and unhappy.

[T]he whole human population of the world cannot live on imported food. Some people some where are going to have to grow the food. And where ever food is grown the growing of it will raise the same two questions: How do you preserve the land in use? And how do you preserve the people who use the land? The farther the food is transported, the harder it will be to answer those questions correctly.

Three meals a day are a highly advanced institution. Savages gorge themselves or fast.”2 The wilder tribes among the American Indians considered it weak-kneed and unseemly to preserve food for the next day.3 The natives of Australia are incapable of any labor whose reward is not immediate; every Hottentot is a gentleman of leisure; and with the Bushmen of Africa it is always “either a feast or a famine.

A successful local food economy implies not only a new kind of food producer, but a new kind of eater as well, one who regards finding, preparing, and preserving food as one of the pleasures of life rather than a chore.

There are already millions of places to go if you want to celebrate weight loss. There are countless online spaces dedicated to dieting where you’ll be cheered on every pound of the way. You can still talk about food diaries and dropped dress sizes with 99 percent of the population. Is it really too much to ask that we preserve one space away from it? One part of our lives that diet culture can’t get its hands on? Body positivity is that space.

I know well that, at this hour, I could as easily forget your name as the food by which I live by; nay, it were easier to forget the food, which only nourishes by body miserably, than your name, which nourishes both body and soul, filling the one and the other with such sweetness that neither weariness nor fear of death is felt by me while memory preserves you to my mind. Think, if the eyes could also enjoy their portion, in what condition I should find myself.

If [the loss of fertility of the soil and the loss of soil as a renewable resource] does happen, we are familiar enough with the nature of American salesmanship to know that it will be done in the name of the starving millions, in the name of liberty, justice, democracy, and brotherhood, and to free the world from communism. We must, I think, be prepared to see, and to stand by, the truth: that the land should not be destroyed for any reason, not even for any apparently good reason. We must be prepared to say that enough food, year after year, is possible only for a limited number of peaople, and that this possibility can be preserved only by the steadfast, knowledgeable care of those people.

Klaus leaned out the window and began to pour the mixture of blackstrap molasses, wild clover honey, corn syrup, aged balsamic vinegar, apple butter, strawberry jam, caramel sauce, maple syrup, butterscotch topping, maraschino liqueur, virgin and extra-virgin olive oil, lemon curd, dried apricots, mango chutney, crema di noci, tamarind paste, hot mustard, marshmallows, creamed corn, peanut butter, grape preserves, salt water taffy, condensed milk, pumpkin pie filling, and glue onto the closest wheels, while his sister tossed the hammocks out of the door, and if you have read anything of the Baudelaire orphans' lives - which I hope you have not - then you will not be surprised to read that Violet's invention worked perfectly.

The venom clamours of a jealous woman, Poisons more deadly than a mad dog’s tooth. It seems his sleeps were hinder’d by thy railing: And thereof comes it that his head is light. Thou say’st his meat was sauced with thy upbraidings: Unquiet meals make ill digestions; Thereof the raging fire of fever bred; And what’s a fever but a fit of madness? Thou say’st his sports were hinder’d by thy brawls: Sweet recreation barr’d, what doth ensue But moody and dull melancholy, Kinsman to grim and comfortless despair; And at her heels a huge infectious troop Of pale distemperatures and foes to life? In food, in sport, and life-preserving rest To be disturb’d, would mad or man or beast: The consequence is, then, thy jealous fits Have scared thy husband from the use of wits.

People don't look into their neighbor's bowl to see if he's got enough food. They look to see if that asshole has more. Greed is easy. Sharing's hard. It's why parents have to teach that instead of not hoarding shit. We're all hard wired for self-preservation. [Kai Gracen]

However, in the fall of 2013, Ball Canning announced that according to its research, it did not find that warming the lids made any discernible difference in the quality of the seal and so were recommending that home canners apply clean, room-temperature lids to their jars.

A hundred years ago, all food was organic, local, seasonal, and fresh or naturally preserved by ancient methods. All food was food. Now, less than 3 percent of agricultural land in the United States is used to grow fruits and vegetables, which should make up 80 percent of our diets.

...an early missionary in New Zealand heard a Maori warrior taunting the preserved head of an enemy chief in the following fashion: You wanted to run away, did you? but my meri (war club] overtook you: and after you were cooked, you made food for my mouth. And where is your father? he is cooked: and where is your brother? he is eaten:-and where is your wife? there she sits, a wife for me:-and where are your children? there they are, with loads on their backs, carrying food, as my slaves.' In Maori warfare, decapitation marked the beginning, not the end, of a vanquished warrior's humiliation.

All through dinner Miss Beatrice Hyde-Clare imagined tossing food at Damien Matlock, Duke of Kesgrave. The projectiles varied depending on the course—fish patties with olive paste, stuffed tomatoes, veal cutlets, poached eggs, fillets of salmon, meringues with preserves—but the impulse remained steady.

Here’s the problem: we are taught nothing. How to sew, grow food, preserve food, build things, fix things, make fires, birth babies, care for babies, feed babies, move through time, grow old, die, grieve, change, sit still, be quiet. Still and quiet, endless Interneters, quiet, quiet, quiet. How to be alone, how to shut up and be

I will here give a brief sketch of the progress of opinion on the Origin of Species. Until recently the great majority of naturalists believed that species were immutable productions, and had been separately created. This view has been ably maintained by many authors. Some few naturalists, on the other hand, have believed that species undergo modification, and that the existing forms of life are the descendants by true generation of pre existing forms. Passing over allusions to the subject in the classical writers (Aristotle, in his "Physicae Auscultationes" (lib.2, cap.8, s.2), after remarking that rain does not fall in order to make the corn grow, any more than it falls to spoil the farmer's corn when threshed out of doors, applies the same argument to organisation; and adds (as translated by Mr. Clair Grece, who first pointed out the passage to me), "So what hinders the different parts (of the body) from having this merely accidental relation in nature? as the teeth, for example, grow by necessity, the front ones sharp, adapted for dividing, and the grinders flat, and serviceable for masticating the food; since they were not made for the sake of this, but it was the result of accident. And in like manner as to other parts in which there appears to exist an adaptation to an end. Wheresoever, therefore, all things together (that is all the parts of one whole) happened like as if they were made for the sake of something, these were preserved, having been appropriately constituted by an internal spontaneity; and whatsoever things were not thus constituted, perished and still perish." We here see the principle of natural selection shadowed forth, but how little Aristotle fully comprehended the principle, is shown by his remarks on the formation of the teeth.), the first author who in modern times has treated it in a scientific spirit was Buffon. But as his opinions fluctuated greatly at different periods, and as he does not enter on the causes or means of the transformation of species, I need not here enter on details.

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.

Third, you can increase the positive—whatever is enjoyable or beneficial—by creating, growing, or preserving it. You could breathe more quickly to lift your energy, remember times with friends that make you feel happy, have realistic and useful thoughts about a situation at work, or motivate yourself by imagining how good it will feel to eat healthy foods.

We’ve been processing food since the dawn of time, initially for good reasons. Cooking, fermenting, canning, freezing, and other preservation methods are forms of processing, and they have generally created safer foods. In recent decades, however, Big Food has taken processing to an entirely new level, creating franken “foods” that are bad for us but good for their bottom line.

It was the end of the era of the amateur, a time when everyone had to be a bit of everything. You helped your neighbors build their homes, fight their fires, raise and butcher and preserve their own food. You knew how to repair a weapon, pull a tooth, hammer a horseshoe, and deliver a child. But industrialization fostered specialization—and it was fantastic. Trained pros were better than self-taught amateurs, and their expertise allowed them to demand and develop better tools for their crafts—tools that only they knew how to operate. Over time, a subtle cancer spread: where you have more experts, you create more bystanders. Professionals did all the fighting and fixing we used to handle ourselves; they even took over our fun, playing our sports while we sat back and watched.

And this is settled on: she can go without food (she will not wither). She can without heat (the cold will not kill her). But a life without art, without wonder, without beautiful things-she would go mad. She has gone mad. What she needs are stories. Stories are a way to preserve one's self. To be remembered. And to forget. Stories come in so many forms: in charcoal, and in song, in paintings, poems, films. And books.

As Noah looked upon the powerful beasts of prey that came forth with him from the ark, he feared that his family, numbering only eight persons, would be destroyed by them. But the Lord sent an angel to his servant with the assuring message: “The fear of you and the dread of you shall be upon every beast of the earth, and upon every fowl of the air, upon all that moveth upon the earth, and upon all the fishes of the sea; into your hand are they delivered. Every moving thing that liveth shall be meat for you; even as the green herb have I given you all things.” Before this time God had given man no permission to eat animal food; he intended that the race should subsist wholly upon the productions of the earth; but now that every green thing had been destroyed, he allowed them to eat the flesh of the clean beasts that had been preserved in the ark.

And this is what she’s settled on: she can go without food (she will not wither). She can go without heat (the cold will not kill her). But a life without art, without wonder, without beautiful things—she would go mad. She has gone mad. What she needs are stories. Stories are a way to preserve one’s self. To be remembered. And to forget. Stories come in so many forms: in charcoal, and in song, in paintings, poems, films. And books.

I have, to fill my mind and occupy my hands, the daily rounds of my economy. I have food to harvest and preserve in the summer and fall, firewood to gather and saw up and split in the fall and winter, the garden to prepare and plant in the spring. I have clothes and bedclothes to wash, and myself to keep clean and presentable. I have the endless little jobs of housekeeping and repair... I have books to read, and much to sit and watch.

4-19-10 Monday 1:00 P.M. Today the gas was turned off – more panic reactions. I’m wondering if the darkest hour is just before the dawn and all those wonderful cliches. I don’t see anyway out of my current situation, at least any quality of life I’m willing to accept. It’s just too much to think about right now. I lost the gas stove, the heat, and the water heater. Hmm cold showers, but found an electric crock pot and frying pan, and I still have the microwave. I don’t know what I’ll do if I lose the water. My mother told me there’s a family who pitched a tent in the forest preserve. Somehow the father’s still working and keeping his two kids in school, with a little help from a local church. And it’s good to know the forest rangers have a heart and have looked the other way. I wouldn’t be surprised to hear that they’ve dropped off some food and supplies. Isn’t that America.

During the Great Forgetting, it came to be understood among the people of our culture that life in “the wild” was governed by a single, cruel law known as the Law of the Jungle, or kill or be killed. In recent decades, by the process of looking (instead of merely assuming), ethologists have discovered this “kill or be killed” law is a fiction. In fact, a system of laws-universally observed- preserves the tranquility of the jungle, protects species and even individuals and promotes the well being of the community as a whole. The system has been called, the peacekeeping law, the law of limited competition, and animal ethics. Briefly, the law of limited competition is this: You may compete to the fullest extent of your capabilities, but you may not hunt down your competitors, or destroy their food source, or deny them access to food. In other words, you can compete but you may not wage war on your competitors.

In one form or the other, the quest for human dignity has proved to be one of the most propulsive elements for wars, civil strife and willing sacrifice. Yet the entitlement to dignity, enshrined among the 'human rights', does not aspire to being the most self-evident, essential need for human survival, such as food, or physical health. Compared to that other candidate for the basic impulse of human existence - self-preservation - it may even be deemed self-indulgent.

And this is what she’s settled on: she can go without food (she will not wither). She can go without heat (the cold will not kill her). But a life without art, without wonder, without beautiful things—she would go mad. She has gone mad. What she needs are stories. Stories are a way to preserve one’s self. To be remembered. And to forget. Stories come in so many forms: in charcoal, and in song, in paintings, poems, films. And books. Books, she has found, are a way to live a thousand lives—or to find strength in a very long one.

and this is what she’s settled on: she can go without food (she will not wither). she can go without heat (the cold will not kill her). but a life without art, without wonder, without beautiful things—she would go mad. she has gone mad. what she needs are stories. stories are a way to preserve one’s self. to be remembered. and to forget. stories come in so many forms: in charcoal, and in song, in paintings, poems, films. and books. books, she has found, are a way to live a thousand lives—or to find strength in a very long one.

Our faith in Christ does not free us from works but from false opinions concerning works, that is, from the foolish presumption that justification is acquired by works. Faith redeems, corrects, and preserves our consciences so that we know that righteousness does not consist in works, although works neither can nor ought to be wanting; just as we cannot be without food and drink and all the works of this mortal body, yet our righteousness is not in them, but in faith; and yet those works of the body are not to be despised or neglected on that account.

How did the Vikings survive in greenless Greenland and earthless Scotland? How did they have enough provisions to push on to Woodland and Vineland, where they dared not go inland to gather food, and yet they still had enough food to get back? What did these Norsemen eat on the five expeditions to America between 985 and 1011 that have been recorded in Icelandic sagas? There were able to travel to all these distant, barren shores because they had learned to preserve codfish by hanging it in the frosty winter air until it lost four-fifths of its weight and became a durable woodlike plank.

The historian Stanislav Kulchytsky has argued that this telegram, coming from the party leader himself at that overwrought moment, was a signal to begin mass searches and persecutions. His view is an interpretation, rather than solid proof: Stalin never wrote down, or never preserved, any document ordering famine. But in practice that telegram forced Ukrainian peasants to make a fatal choice. They could give up their grain reserves and die of starvation, or they could keep some grain reserves hidden and risk arrest, execution or the confiscation of the rest of their food—after which they would also die of starvation.

Here’s a simple definition of ideology: “A set of beliefs about the proper order of society and how it can be achieved.”8 And here’s the most basic of all ideological questions: Preserve the present order, or change it? At the French Assembly of 1789, the delegates who favored preservation sat on the right side of the chamber, while those who favored change sat on the left. The terms right and left have stood for conservatism and liberalism ever since. Political theorists since Marx had long assumed that people chose ideologies to further their self-interest. The rich and powerful want to preserve and conserve; the peasants and workers want to change things (or at least they would if their consciousness could be raised and they could see their self-interest properly, said the Marxists). But even though social class may once have been a good predictor of ideology, that link has been largely broken in modern times, when the rich go both ways (industrialists mostly right, tech billionaires mostly left) and so do the poor (rural poor mostly right, urban poor mostly left). And when political scientists looked into it, they found that self-interest does a remarkably poor job of predicting political attitudes.9 So for most of the late twentieth century, political scientists embraced blank-slate theories in which people soaked up the ideology of their parents or the TV programs they watched.10 Some political scientists even said that most people were so confused about political issues that they had no real ideology at all.11 But then came the studies of twins. In the 1980s, when scientists began analyzing large databases that allowed them to compare identical twins (who share all of their genes, plus, usually, their prenatal and childhood environments) to same-sex fraternal twins (who share half of their genes, plus their prenatal and childhood environments), they found that the identical twins were more similar on just about everything.12 And what’s more, identical twins reared in separate households (because of adoption) usually turn out to be very similar, whereas unrelated children reared together (because of adoption) rarely turn out similar to each other, or to their adoptive parents; they tend to be more similar to their genetic parents. Genes contribute, somehow, to just about every aspect of our personalities.13 We’re not just talking about IQ, mental illness, and basic personality traits such as shyness. We’re talking about the degree to which you like jazz, spicy foods, and abstract art; your likelihood of getting a divorce or dying in a car crash; your degree of religiosity, and your political orientation as an adult. Whether you end up on the right or the left of the political spectrum turns out to be just as heritable as most other traits: genetics explains between a third and a half of the variability among people on their political attitudes.14 Being raised in a liberal or conservative household accounts for much less. How can that be? How can there be a genetic basis for attitudes about nuclear power, progressive taxation, and foreign aid when these issues only emerged in the last century or two? And how can there be a genetic basis for ideology when people sometimes change their political parties as adults? To answer these questions it helps to return to the definition of innate that I gave in chapter 7. Innate does not mean unmalleable; it means organized in advance of experience. The genes guide the construction of the brain in the uterus, but that’s only the first draft, so to speak. The draft gets revised by childhood experiences. To understand the origins of ideology you have to take a developmental perspective, starting with the genes and ending with an adult voting for a particular candidate or joining a political protest. There are three major steps in the process. Step

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?

THE FIVE CONTEMPLATIONS 1.This food is a gift of the Earth, the sky, numerous living beings, and much hard and loving work. 2.May we eat with mindfulness and gratitude so as to be worthy to receive this food. 3.May we recognize and transform unwholesome mental formations, especially our greed, and learn to eat with moderation. 4.May we keep our compassion alive by eating in such a way that reduces the suffering of living beings, stops contributing to climate change, and heals and preserves our precious planet. 5.We accept this food so that we may nurture our brotherhood and sisterhood, build our community, and nourish our ideal of serving all living beings.

In another study, white Australian students were served food, but in this case it was something they found revolting: a chicken foot cooked in a Chinese style that preserved the entire foot intact, claws included. The challenge for the subjects was that this was served by a Chinese experimenter, creating some pressure to act civilized. As in the cake study, some subjects’ minds were loaded: they were asked to remember an eight-digit number. Those whose minds were not loaded managed to maintain composure, keeping their thoughts to themselves. Not so with the cognitively loaded subjects. They would blurt out rude comments, such as “This is bloody revolting,” despite their best intentions.

I wish I could answer your question. All I can say is that all of us, humans, witches, bears, are engaged in a war already, although not all of us know it. Whether you find danger on Svalbard or whether you fly off unharmed, you are a recruit, under arms, a soldier." "Well, that seems kinda precipitate. Seems to me a man should have a choice whether to take up arms or not." "We have no more choice in that than in whether or not to be born." "Oh, I like choice, though," he said. "I like choosing the jobs I take and the places I go and the food I eat and the companions I sit and yarn with. Don't you wish for a choice once in a while ?" She considered, and then said, "Perhaps we don't mean the same thing by choice, Mr. Scoresby. Witches own nothing, so we're not interested in preserving value or making profits, and as for the choice between one thing and another, when you live for many hundreds of years, you know that every opportunity will come again. We have different needs. You have to repair your balloon and keep it in good condition, and that takes time and trouble, I see that; but for us to fly, all we have to do is tear off a branch of cloud-pine; any will do, and there are plenty more. We don't feel cold, so we need no warm clothes. We have no means of exchange apart from mutual aid. If a witch needs something, another witch will give it to her. If there is a war to be fought, we don't consider cost one of the factors in deciding whether or not it is right to fight. Nor do we have any notion of honor, as bears do, for instance. An insult to a bear is a deadly thing. To us... inconceivable. How could you insult a witch? What would it matter if you did?" "Well, I'm kinda with you on that. Sticks and stones, I'll break yer bones, but names ain't worth a quarrel. But ma'am, you see my dilemma, I hope. I'm a simple aeronaut, and I'd like to end my days in comfort. Buy a little farm, a few head of cattle, some horses...Nothing grand, you notice. No palace or slaves or heaps of gold. Just the evening wind over the sage, and a ceegar, and a glass of bourbon whiskey. Now the trouble is, that costs money. So I do my flying in exchange for cash, and after every job I send some gold back to the Wells Fargo Bank, and when I've got enough, ma'am, I'm gonna sell this balloon and book me a passage on a steamer to Port Galveston, and I'll never leave the ground again." "There's another difference between us, Mr. Scoresby. A witch would no sooner give up flying than give up breathing. To fly is to be perfectly ourselves." "I see that, ma'am, and I envy you; but I ain't got your sources of satisfaction. Flying is just a job to me, and I'm just a technician. I might as well be adjusting valves in a gas engine or wiring up anbaric circuits. But I chose it, you see. It was my own free choice. Which is why I find this notion of a war I ain't been told nothing about kinda troubling." "lorek Byrnison's quarrel with his king is part of it too," said the witch. "This child is destined to play a part in that." "You speak of destiny," he said, "as if it was fixed. And I ain't sure I like that any more than a war I'm enlisted in without knowing about it. Where's my free will, if you please? And this child seems to me to have more free will than anyone I ever met. Are you telling me that she's just some kind of clockwork toy wound up and set going on a course she can't change?" "We are all subject to the fates. But we must all act as if we are not, or die of despair. There is a curious prophecy about this child: she is destined to bring about the end of destiny. But she must do so without knowing what she is doing, as if it were her nature and not her destiny to do it. If she's told what she must do, it will all fail; death will sweep through all the worlds; it will be the triumph of despair, forever. The universes will all become nothing more than interlocking machines, blind and empty of thought, feeling, life...

First, you cannot make it your central goal to call a pastor who will not bore you. The people in your community are drowning. They don’t need someone to row out beside them and entertain them. They need the life preserver of God’s Word. The people in your pews face great trials today and will in the days to come. Their most desperate need in life, even more important than whether or not they have a warm bed and food, is to hear from God. Whatever you do as a search committee, you must call a pastor who will preach the Word. Second, if you do call a pastor who preaches the Word in a biblical way, then you will not be bored. People may get upset. A few may use the sermon time to catch up on their sleep. But if you call a truly Word-centered pastor, you can expect your church family as a whole to look forward to a weekly event where the Word is exposited and lives are changed.

Silveny's pregnant,' Sophie told her friends when she joined them for breakfast. Fitz dropped his fork. 'Are you sure?' 'Oh yeah,' Sophie mumbled, sinking into the chair next to him. 'She showed me...' 'GAH!' everyone said. Keefe pushed his plate away. 'I'm done with food forever.' 'Me too,' Dex agreed. 'Me three,' Biana said. 'Seriously, that is one batch of memories you do not have to show me,' Fitz told Sophie. 'I don't care if it's part of our Cognate training.' 'But it's still huge,' Biana added. 'Do you know how far along she is?' 'I'm guessing it's new, since the last few times I transmitted to her she didn't mention anything about--' 'STOP!' Keefe held up his hands. 'Ground rules for this conversation: All talk of alicorn baby-making is off the table--got it? Otherwise I'll have to rip my ears off. And for the record, I do not want to be there when Baby Glitterbutt arrives.' 'Me either,' Fitz said. 'My dad made me go to the Hekses' unicorn preserve for a delivery one time.' He shuddered. 'Who knew they came out so slimy?' 'Ew, dude, I did not need to know that. Can we talk about something else? Anything else?' 'Does anyone know how long alicorns stay pregnant?' Sophie asked. Biana shook her head. 'We've never had a baby alicorn before. But I'm pretty sure unicorns are pregnant for eleven months. So maybe it's the same?' 'Do you think Silveny knows?' Fitz asked. 'If her instincts are telling her she's pregnant, maybe they'll also tell her how it's going to work.' 'I guess I can ask. It was hard to get information out of her. All she wanted to tell me about was--' 'STOP!' Keefe said. 'I wasn't going to say that. She was telling me that she's really hungry. I'm not sure if it's a pregnancy craving or an excuse to get more treats, but she went on and on about how she needs more swizzlespice. We'll have to find a way to let Jurek know. 'Do you think he already knows?' Fitz asked. 'He's the equestrian caretaker at the Sanctuary. Maybe he...saw stuff.' 'WHAT DID I SAY ABOUT THE GROUND RULES?' Keefe shouted, covering his ears. 'That's it, this conversation is officially over. Next person who says "alicorn" is getting pelted with fruit.' 'What's wrong with the alicorns?' Granite asked behind them. He'd arrived with Mr. Forkle, each of them carrying stacks of scrolls. 'Silveny's pregnant," Sophie said, and all the scrolls went THUNK! 'Are you certain?' Granite whispered, bending to gather the uncurling paper. Sophie nodded, and Mr. Forkle rushed to her side. 'Tell me everything.' 'And I'm out!' Keefe said, covering his ears and singing, 'LALALALALA! I CAN'T HEAR YOU!' as he raced up the stairs to the boys' tree house.

Now alongside Scovell, John eased preserved peaches out of galliot pots of syrup and picked husked walnuts from puncheons of salt. He clarified butter and poured it into rye-paste coffins. From the Master Cook, John learned to set creams with calves' feet, then isinglass, then hartshorn, pouring decoctions into egg-molds to set and be placed in nests of shredded lemon peel. To make cabbage cream he let the thick liquid clot, lifted off the top layer, folded it then repeated the process until the cabbage was sprinkled with rose water and dusted with sugar, ginger and nutmeg. He carved apples into animals and birds. The birds themselves he roasted, minced and folded into beaten egg whites in a foaming forcemeat of fowls. John boiled, coddled, simmered and warmed. He roasted, seared, fried and braised. He poached stock-fish and minced the meats of smoked herrings while Scovell's pans steamed with ancient sauces: black chawdron and bukkenade, sweet and sour egredouce, camelade and peppery gauncil. For the feasts above he cut castellations into pie-coffins and filled them with meats dyed in the colors of Sir William's titled guests. He fashioned palaces from wafers of spiced batter and paste royale, glazing their walls with panes of sugar. For the Bishop of Carrboro they concocted a cathedral. 'Sprinkle salt on the syrup,' Scovell told him, bent over the chafing dish in his chamber. A golden liquor swirled in the pan. 'Very slowly.' 'It will taint the sugar,' John objected. But Scovell shook his head. A day later they lifted off the cold clear crust and John split off a sharp-edged shard. 'Salt,' he said as it slid over his tongue. But little by little the crisp flake sweetened on his tongue. Sugary juices trickled down his throat. He turned to the Master Cook with a puzzled look. 'Brine floats,' Scovell said. 'Syrup sinks.' The Master Cook smiled. 'Patience, remember? Now, to the glaze...

Too many land users and too many conservationists seem to have accepted the doctrine that the availability of goods is determined by the availability of cash, or credit, and by the market. In other words, they have accepted the idea always implicit in the arguments of the land-exploiting corporations: that there can be, and that there is, a safe disconnection between economy and ecology, between human domesticity and the wild world. Industrializing farmers have too readily assumed that the nature of their land could safely be subordinated to the capability of their technology, and that conservation could safely be left to conservationists. Conservationists have too readily assumed that the integrity of the natural world could be preserved mainly by preserving tracts of wilderness, and that the nature and nurture of the economic landscapes could safely be left to agribusiness, the timber industry, debt-ridden farmers and ranchers, and migrant laborers. To

9. HUMAN RIGHTS [70:9.1] Nature confers no rights on man, only life and a world in which to live it. Nature does not even confer the right to live, as might be deduced by considering what would likely happen if an unarmed man met a hungry tiger face to face in the primitive forest. Society's prime gift to man is security. [70:9.2] Gradually society asserted its rights and, at the present time, they are Assurance of food supply. Military defense—security through preparedness. Internal peace preservation—prevention of personal violence and social disorder. Sex control—marriage, the family institution. Property—the right to own. Fostering of individual and group competition. Provision for educating and training youth. Promotion of trade and commerce—industrial development. Improvement of labor conditions and rewards. The guarantee of the freedom of religious practices to the end that all of these other social activities may be exalted by becoming spiritually motivated.

The Fifth Mindfulness Training Aware of the suffering caused by unmindful consumption, I am committed to cultivating good health, both physical and mental, for myself, my family, and my society, by practicing mindful eating, drinking, and consuming. I am committed to ingest only items that preserve peace, well-being, and joy in my body, in my consciousness, and in the collective body and consciousness of my family and society. I am determined not to use alcohol or any other intoxicant or to ingest foods or other items that contain toxins, such as certain TV programs, magazines, books, films, and conversations. I am aware that to damage my body or my consciousness with these poisons is to betray my ancestors, my parents, my society, and future generations. I shall work to transform violence, fear, anger, and confusion in myself and in society by practicing a diet for myself and for society. I understand that a proper diet is crucial for self-transformation and for the transformation of society.

Both adults have always worked," observes Cox, writing with business journalist Richard Alm. "Running a household entails a daunting list of chores: cooking, gardening, child care, shopping, washing and ironing, financial management, ferrying family members to ballet lessons and soccer practice... the idea that people at home don't work isn't just insulting to women, who do most of the housework. It also misses how specialization contributes to higher and higher living standards. At one time, both adults worked exclusively at home. The man constructed buildings, tilled the land, raised livestock. The woman prepared meals, preserved food, looked after the children. Living standards rarely raised above the subsistence level." But as men went to work outside the home- "gaining specialized skills and earning income that allowed the family to buy what it didn't have the time, energy or ability to make at home"-- living standards rose. ------ Michael Medved quoting Cox and Alm, "10 Big Lies about America" page 224

I found Chinatown both impossibly sophisticated and unbearably out of vogue. Chinese restaurants were a guilty pleasure of mine. I loved how they evoked the living world- either the Walden-like sense of individualism of the Ocean or Happy Garden, or something more candid ("Yummies!"). Back home they had been a preserve of birthdays and special celebrations: a lazy Susan packed with ribs and Peking duck, rhapsodically spun to the sound of Fleetwood Mac or the Police, with banana fritters drenched in syrup and a round of flowering tea to finish. It felt as cosmopolitan a dining experience as I would ever encounter. Contextualized amid the big-city landscape of politicized microbreweries and sushi, a hearty table of MSG and marinated pork felt at best crass, at worst obscurely racist. But there was something about the gloop and the sugar that I couldn't resist. And Chinatown was peculiarly untouched by my contemporaries, so I could happily nibble at plates of salt and chili squid or crispy Szechuan beef while leafing through pages of a magazine in peace.

The air is crisp on my skin, and though my hands are wrapped under thick gloves, I shove my fists into my pockets anyway. The wind penetrates here through every layer, including skin. I’m dressed in fur so thick that walking feels like an exertion. It slows me down more than I would like, and even though I know there’s no imminent threat of attack, I still don’t like being unprepared in case one comes. It shakes me more than the cold ever could. When I turn to Lira, the ends of her hair are white with frost. “Try not to breathe,” I tell her. “It might get stuck halfway out.” Lira flicks up her hood. “You should try not to talk then,” she retorts. “Nobody wants your words being preserved for eternity.” “They’re pearls of wisdom, actually.” I can barely see Lira’s eyes under the mass of dark fur from her coat, but the mirthless curl of her smile is ever-present. It lingers in calculated amusement as she considers what to say next. Readies to ricochet the next blow. Lira pulls a line of ice from her hair, artfully indifferent. “If that is what pearls are worth these days, I’ll make sure to invest in diamonds.” “Or gold,” I tell her smugly. “I hear it’s worth its weight.” Kye shakes the snow from his sword and scoffs. “Anytime you two want to stop making me feel nauseated, go right ahead.” “Are you jealous because I’m not flirting with you?” Madrid asks him, warming her finger on the trigger mechanism of her gun. “I don’t need you to flirt with me,” he says. “I already know you find me irresistible.” Madrid reholsters her gun. “It’s actually quite easy to resist you when you’re dressed like that.” Kye looks down at the sleek red coat fitted snugly to his lithe frame. The fur collar cuddles against his jaw and obscures the bottoms of his ears, making it seem as though he has no neck at all. He throws Madrid a smile. “Is it because you think I look sexier wearing nothing?” Torik lets out a withering sigh and pinches the bridge of his nose. I’m not sure whether it’s from the hours we’ve gone without food or his inability to wear cutoffs in the biting cold, but his patience seems to be wearing thin. “I could swear that I’m on a life-and-death mission with a bunch of lusty kids,” he says. “Next thing I know, the lot of you will be writing love notes in rum bottles.” “Okay,” Madrid says. “Now I feel nauseated.

Two equally strong feelings drew Pierre irresistibly to his intention. The first was the feeling of the need for sacrifice and suffering in the awareness of the general calamity, that feeling on account of which he had gone to Mozhaisk on the twenty-fifth and ended up in the very heat of battle, and had now run away from his home and, instead of the habitual luxury and comforts of life, slept on a hard couch without undressing, and ate the same food as Gerasim; the other was that vague, exclusively Russian feeling of disdain for everything conventional, artificial, human, for everything that most people consider the highest good in the world. Pierre had experienced that strange and fascinating feeling for the first time in the Slobodsky palace, when he had suddenly felt that wealth, and power, and life—all that people arrange and preserve with such care—all this, if it is worth anything, is so only because of the pleasure with which one can abandon it all. It was that feeling on account of which a volunteer recruit drinks up his last kopeck, a man on a drunken binge smashes mirrors and windows without any apparent reason and knowing that it will cost him his last penny; that feeling on account of which a man does (in the banal sense) insane things, as if testing his personal power and strength, claiming the presence of a higher judgment over life, which stands outside human conventions.

My friend,” said Monte Cristo, with an expression of melancholy equal to his own, “listen to me. One day, in a moment of despair like yours, since it led to a similar resolution, I also wished to kill myself; one day your father, equally desperate, wished to kill himself too. If anyone had said to your father, at the moment he raised the pistol to his head—if anyone had told me, when in my prison I pushed back the food I had not tasted for three days—if anyone had said to either of us then, ‘Live—the day will come when you will be happy, and will bless life!’—no matter whose voice had spoken, we should have heard him with the smile of doubt, or the anguish of incredulity,—and yet how many times has your father blessed life while embracing you—how often have I myself——” “Ah,” exclaimed Morrel, interrupting the count, “you had only lost your liberty, my father had only lost his fortune, but I have lost Valentine.” “Look at me,” said Monte Cristo, with that expression which sometimes made him so eloquent and persuasive—“look at me. There are no tears in my eyes, nor is there fever in my veins, yet I see you suffer—you, Maximilian, whom I love as my own son. Well, does not this tell you that in grief, as in life, there is always something to look forward to beyond? Now, if I entreat, if I order you to live, Morrel, it is in the conviction that one day you will thank me for having preserved your life.

If loneliness or sadness or happiness could be expressed through food, loneliness would be basil. It’s not good for your stomach, dims your eyes, and turns your mind murky. If you pound basil and place a stone over it, scorpions swarm toward it. Happiness is saffron, from the crocus that blooms in the spring. Even if you add just a pinch to a dish, it adds an intense taste and a lingering scent. You can find it anywhere but you can’t get it at any time of the year. It’s good for your heart, and if you drop a little bit in your wine, you instantly become drunk from its heady perfume. The best saffron crumbles at the touch and instantaneously emits its fragrance. Sadness is a knobby cucumber, whose aroma you can detect from far away. It’s tough and hard to digest and makes you fall ill with a high fever. It’s porous, excellent at absorption, and sponges up spices, guaranteeing a lengthy period of preservation. Pickles are the best food you can make from cucumbers. You boil vinegar and pour it over the cucumbers, then season with salt and pepper. You enclose them in a sterilized glass jar, seal it, and store it in a dark and dry place. WON’S KITCHEN. I take off the sign hanging by the first-floor entryway. He designed it by hand and silk-screened it onto a metal plate. Early in the morning on the day of the opening party for the cooking school, he had me hang the sign myself. I was meaning to give it a really special name, he said, grinning, flashing his white teeth, but I thought Jeong Ji-won was the most special name in the world. He called my name again: Hey, Ji-won. He walked around the house calling my name over and over, mischievously — as if he were an Eskimo who believed that the soul became imprinted in the name when it was called — while I fried an egg, cautiously sprinkling grated Emmentaler, salt, pepper, taking care not to pop the yolk. I spread the white sun-dried tablecloth on the coffee table and set it with the fried egg, unsalted butter, blueberry jam, and a baguette I’d toasted in the oven. It was our favorite breakfast: simple, warm, sweet. As was his habit, he spread a thick layer of butter and jam on his baguette and dunked it into his coffee, and I plunked into my cup the teaspoon laced with jam, waiting for the sticky sweetness to melt into the hot, dark coffee. I still remember the sugary jam infusing the last drop of coffee and the moist crumbs of the baguette lingering at the roof of my mouth. And also his words, informing me that he wanted to design a new house that would contain the cooking school, his office, and our bedroom. Instead of replying, I picked up a firm red radish, sparkling with droplets of water, dabbed a little butter on it, dipped it in salt, and stuck it into my mouth. A crunch resonated from my mouth. Hoping the crunch sounded like, Yes, someday, I continued to eat it. Was that the reason I equated a fresh red radish with sprouting green tops, as small as a miniature apple, with the taste of love? But if I cut into it crosswise like an apple, I wouldn't find the constellation of seeds.

The cuisine of Northern Iran, overlooked and underrated, is unlike most Persian food in that it's unfussy and lighthearted as the people from that region. The fertile seaside villages of Mazandaran and Rasht, where Soli grew up before moving to the congested capital, were lush with orchards and rice fields. His father had cultivated citrus trees and the family was raised on the fruits and grains they harvested. Alone in the kitchen, without Zod's supervision, he found himself turning to the wholesome food of his childhood, not only for the comfort the simple compositions offered, but because it was what he knew so well as he set about preparing a homecoming feast for Zod's only son. He pulled two kilos of fava beans from the freezer. Gathered last May, shucked and peeled on a quiet afternoon, they defrosted in a colander for a layered frittata his mother used to make with fistfuls of dill and sprinkled with sea salt. One flat of pale green figs and a bushel of new harvest walnuts were tied to the back of his scooter, along with two crates of pomegranates- half to squeeze for fresh morning juice and the other to split and seed for rice-and-meatball soup. Three fat chickens pecked in the yard, unaware of their destiny as he sharpened his cleaver. Tomorrow they would braise in a rich, tangy stew with sour red plums, their hearts and livers skewered and grilled, then wrapped in sheets of lavash with bouquets of tarragon and mint. Basmati rice soaked in salted water to be steamed with green garlic and mounds of finely chopped parsley and cilantro, then served with a whole roasted, eight kilo white fish stuffed with barberries, pistachios, and lime. On the farthest burner, whole bitter oranges bobbed in blossom syrup, to accompany rice pudding, next to a simmering pot of figs studded with cardamom pods for preserves.

Hm? These cherry tomatoes... they've been dried. Right, Tadokoro?" "Y-yes, sir! Back home, winter can be really long. In the summer we harvest a lot of vegetables and preserve them so we can have them in winter too. Mostly by sun drying them. When I was little, I'd help with that part. That's when my Ma -um, I mean, my mother- taught me how to dry them in the oven. You cut the cherry tomatoes in half, sprinkle them with rock salt and then slowly dry them at a low temperature, around 245* F. I, um... thought they'd make a nice accent for the terrine..." "Right. Tomatoes are rich in the amino acid glutamate essential in umami. Drying them concentrates the glutamate, greatly increasing the amount of sweetness the tongue senses. In Shinomiya's case... ... his nine-vegetable terrine focused on fresh vegetables, with their bright and lively flavors. But this recette accentuates the savory deliciousness of vegetables preserved over time. Both dishes are vegetable terrines... ... but one centers on the delicacy of the fresh... ... while the other on the savory goodness of the ripe and aged. They are two completely different approaches to the same ingredient- vegetables!" "Mmm! This is the flavor that warms the soul. You can feel my darling Megumi's kindness in every bite." "For certain. If Shinomiya is the "Vegetable Magician"... ... I would say Megumi is... a modest spirit who gifts you with the bounty of nature. a Vegetable Colobuckle!" *A tiny spirit from Ainu folklore said to live under butterbur leaves* "No, that's not what she is! Megumi is a spirit who brings happiness and tastiness... a Vegetable Warashi!" *Childlike spirits from Japanese folklore said to bring good fortune* "Or perhaps she is that spirit which delivers the bounty of vegetables from the snowy north... a Vegetable Yukinoko!" *Small snow sprites* "It's not winter, so you can't call her a snow sprite!" "How come all of you are picking spirits from Japanese folklore anyway?

It's basty!" "There's definitely a soup underneath the crust. I see carrots. Gingko nuts. Mushrooms. And... Shark fin! Simmered until it's falling apart!" Aah! It's all too much! I-I don't care if I burn my mouth... I want to dive in right now! Mm! Mmmm! UWAAAAH! "Incredible! The shark fin melts into a soft wave of warm umami goodness on the tongue... ...with the crispy piecrust providing a delectably crunchy contrast!" "Mmm... this piecrust shows all the signs of the swordsmanship he stole from Eishi Tsukasa too." Instead of melting warm butter to mix into the flour, he grated cold butter into granules and blended them... ... to form small lumps that then became airy layers during the baking, making the crust crispier and lighter. A light, airy crust like that soaks up the broth, making it the perfect complement to this dish! "Judge Ohizumi, what's that "basty" thing you were talking about?" "It's a dish in a certain style of cooking that's preserved for centuries in Nagasaki- Shippoku cuisine." "Shippoku cuisine?" Centuries ago, when Japan was still closed off from the rest of the world, only the island of Dejima in Nagasaki was permitted to trade with the West. There, a new style of cooking that fused Japanese, Chinese and Western foods was born- Shippoku cuisine! One of its signature dishes is Basty, which is a soup covered with a lattice piecrust. *It's widely assumed that Basty originated from the Portuguese word "Pasta."* "Shippoku cuisine is already a hybrid of many vastly different cooking styles, making it a perfect choice for this theme!" "The lattice piecrust is French. Under it is a wonderfully savory Chinese shark fin soup. And the soup's rich chicken broth and the vegetables in it have all been thoroughly infused with powerfully aromatic spices... ... using distinctively Indian spice blends and techniques!" "Hm? Wait a minute. There's more than just shark fin and vegetables in this soup. This looks just like an Italian ravioli! I wonder what's in it? ?!" "Holy crap, look at it stretch!" "What is that?! Mozzarella?! A mochi pouch?!" "Nope! Neither! That's Dondurma. Or as some people call it... ... Turkish ice cream. A major ingredient in Dondurma is salep, a flour made from the root of certain orchids. It gives the dish a thick, sticky texture. The moist chewiness of ravioli pasta melds together with the sticky gumminess of the Dondurma... ... making for an addictively thick and chewy texture!

I don’t know how it will be in the years to come. There are monstrous changes taking place in the world, forces shaping a future whose face we do not know. Some of these forces seem evil to us, perhaps not in themselves but because their tendency is to eliminate other things we hold good. It is true that two men can lift a bigger stone than one man. A group can build automobiles quicker and better than one man, and bread from a huge factory is cheaper and more uniform. When our food and clothing and housing all are born in the complication of mass production, mass method is bound to get into our thinking and to eliminate all other thinking. In our time mass or collective production has entered our economics, our politics, and even our religion, so that some nations have substituted the idea collective for the idea God. This in my time is the danger. There is great tension in the world, tension toward a breaking point, and men are unhappy and confused. At such a time it seems natural and good to me to ask myself these questions. What do I believe in? What must I fight for and what must I fight against? Our species is the only creative species, and it has only one creative instrument, the individual mind and spirit of a man. Nothing was ever created by two men. There are no good collaborations, whether in music, in art, in poetry, in mathematics, in philosophy. Once the miracle of creation has taken place, the group can build and extend it, but the group never invents anything. The preciousness lies in the lonely mind of a man. And now the forces marshaled around the concept of the group have declared a war of extermination on that preciousness, the mind of man. By disparagement, by starvation, by repressions, forced direction, and the stunning hammerblows of conditioning, the free, roving mind is being pursued, roped, blunted, drugged. It is a sad suicidal course our species seems to have taken. And this I believe: that the free, exploring mind of the individual human is the most valuable thing in the world. And this I would fight for: the freedom of the mind to take any direction it wishes, undirected. And this I must fight against: any idea, religion, or government which limits or destroys the individual. This is what I am and what I am about. I can understand why a system built on a pattern must try to destroy the free mind, for that is one thing which can by inspection destroy such a system. Surely I can understand this, and I hate it and I will fight against it to preserve the one thing that separates us from the uncreative beasts. If the glory can be killed, we are lost.

There is no fault that can’t be corrected [in natural wine] with one powder or another; no feature that can’t be engineered from a bottle, box, or bag. Wine too tannic? Fine it with Ovo-Pure (powdered egg whites), isinglass (granulate from fish bladders), gelatin (often derived from cow bones and pigskins), or if it’s a white, strip out pesky proteins that cause haziness with Puri-Bent (bentonite clay, the ingredient in kitty litter). Not tannic enough? Replace $1,000 barrels with a bag of oak chips (small wood nuggets toasted for flavor), “tank planks” (long oak staves), oak dust (what it sounds like), or a few drops of liquid oak tannin (pick between “mocha” and “vanilla”). Or simulate the texture of barrel-aged wines with powdered tannin, then double what you charge. (““Typically, the $8 to $12 bottle can be brought up to $15 to $20 per bottle because it gives you more of a barrel quality. . . . You’re dressing it up,” a sales rep explained.) Wine too thin? Build fullness in the mouth with gum arabic (an ingredient also found in frosting and watercolor paint). Too frothy? Add a few drops of antifoaming agent (food-grade silicone oil). Cut acidity with potassium carbonate (a white salt) or calcium carbonate (chalk). Crank it up again with a bag of tartaric acid (aka cream of tartar). Increase alcohol by mixing the pressed grape must with sugary grape concentrate, or just add sugar. Decrease alcohol with ConeTech’s spinning cone, or Vinovation’s reverse-osmosis machine, or water. Fake an aged Bordeaux with Lesaffre’s yeast and yeast derivative. Boost “fresh butter” and “honey” aromas by ordering the CY3079 designer yeast from a catalog, or go for “cherry-cola” with the Rhône 2226. Or just ask the “Yeast Whisperer,” a man with thick sideburns at the Lallemand stand, for the best yeast to meet your “stylistic goals.” (For a Sauvignon Blanc with citrus aromas, use the Uvaferm SVG. For pear and melon, do Lalvin Ba11. For passion fruit, add Vitilevure Elixir.) Kill off microbes with Velcorin (just be careful, because it’s toxic). And preserve the whole thing with sulfur dioxide. When it’s all over, if you still don’t like the wine, just add a few drops of Mega Purple—thick grape-juice concentrate that’s been called a “magical potion.” It can plump up a wine, make it sweeter on the finish, add richer color, cover up greenness, mask the horsey stink of Brett, and make fruit flavors pop. No one will admit to using it, but it ends up in an estimated 25 million bottles of red each year. “Virtually everyone is using it,” the president of a Monterey County winery confided to Wines and Vines magazine. “In just about every wine up to $20 a bottle anyway, but maybe not as much over that.

There are two fundamentally different ways for the strong to bend down to the weak, for the rich to help the poor, for the more perfect life to help the “less perfect.” This action can be motivated by a powerful feeling of security, strength, and inner salvation, of the invincible fullness of one’s own life and existence. All this unites into the clear awareness that one is rich enough to share one’s being and possessions. Love, sacrifice, help, the descent to the small and the weak, here spring from a spontaneous overflow of force, accompanied by bliss and deep inner calm. Compared to this natural readiness for love and sacrifice, all specific “egoism,” the concern for oneself and one’s interest, and even the instinct of “self-preservation” are signs of a blocked and weakened life. Life is essentially expansion, development, growth in plenitude, and not “self-preservation,” as a false doctrine has it. Development, expansion, and growth are not epiphenomena of mere preservative forces and cannot be reduced to the preservation of the “better adapted.” ... There is a form of sacrifice which is a free renunciation of one’s own vital abundance, a beautiful and natural overflow of one’s forces. Every living being has a natural instinct of sympathy for other living beings, which increases with their proximity and similarity to himself. Thus we sacrifice ourselves for beings with whom we feel united and solidary, in contrast to everything “dead.” This sacrificial impulse is by no means a later acquisition of life, derived from originally egoistic urges. It is an original component of life and precedes all those particular “aims” and “goals” which calculation, intelligence, and reflection impose upon it later. We have an urge to sacrifice before we ever know why, for what, and for whom! Jesus’ view of nature and life, which sometimes shines through his speeches and parables in fragments and hidden allusions, shows quite clearly that he understood this fact. When he tells us not to worry about eating and drinking, it is not because he is indifferent to life and its preservation, but because he sees also a vital weakness in all “worrying” about the next day, in all concentration on one’s own physical well-being. ... all voluntary concentration on one’s own bodily wellbeing, all worry and anxiety, hampers rather than furthers the creative force which instinctively and beneficently governs all life. ... This kind of indifference to the external means of life (food, clothing, etc.) is not a sign of indifference to life and its value, but rather of a profound and secret confidence in life’s own vigor and of an inner security from the mechanical accidents which may befall it. A gay, light, bold, knightly indifference to external circumstances, drawn from the depth of life itself—that is the feeling which inspires these words! Egoism and fear of death are signs of a declining, sick, and broken life. ... This attitude is completely different from that of recent modern realism in art and literature, the exposure of social misery, the description of little people, the wallowing in the morbid—a typical ressentiment phenomenon. Those people saw something bug-like in everything that lives, whereas Francis sees the holiness of “life” even in a bug.

The most interesting aspects of the story lie between the two extremes of coercion and popularity. It might be instructive to consider fascist regimes’ management of workers, who were surely the most recalcitrant part of the population. It is clear that both Fascism and Nazism enjoyed some success in this domain. According to Tim Mason, the ultimate authority on German workers under Nazism, the Third Reich “contained” German workers by four means: terror, division, some concessions, and integration devices such as the famous Strength Through Joy (Kraft durch Freude) leisure-time organization. Let there be no doubt that terror awaited workers who resisted directly. It was the cadres of the German Socialist and Communist parties who filled the first concentration camps in 1933, before the Jews. Since socialists and communists were already divided, it was not hard for the Nazis to create another division between those workers who continued to resist and those who decided to try to live normal lives. The suppression of autonomous worker organizations allowed fascist regimes to address workers individually rather than collectively. Soon, demoralized by the defeat of their unions and parties, workers were atomized, deprived of their usual places of sociability, and afraid to confide in anyone. Both regimes made some concessions to workers—Mason’s third device for worker “containment.” They did not simply silence them, as in traditional dictatorships. After power, official unions enjoyed a monopoly of labor representation. The Nazi Labor Front had to preserve its credibility by actually paying some attention to working conditions. Mindful of the 1918 revolution, the Third Reich was willing to do absolutely anything to avoid unemployment or food shortages. As the German economy heated up in rearmament, there was even some wage creep. Later in the war, the arrival of slave labor, which promoted many German workers to the status of masters, provided additional satisfactions. Mussolini was particularly proud of how workers would fare under his corporatist constitution. The Labor Charter (1927) promised that workers and employers would sit down together in a “corporation” for each branch of the economy, and submerge class struggle in the discovery of their common interests. It looked very imposing by 1939 when a Chamber of Corporations replaced parliament. In practice, however, the corporative bodies were run by businessmen, while the workers’ sections were set apart and excluded from the factory floor. Mason’s fourth form of “containment”—integrative devices—was a specialty of fascist regimes. Fascists were past masters at manipulating group dynamics: the youth group, the leisure-time association, party rallies. Peer pressure was particularly powerful in small groups. There the patriotic majority shamed or intimidated nonconformists into at least keeping their mouths shut. Sebastian Haffner recalled how his group of apprentice magistrates was sent in summer 1933 on a retreat, where these highly educated young men, mostly non-Nazis, were bonded into a group by marching, singing, uniforms, and drill. To resist seemed pointless, certain to lead nowhere but to prison and an end to the dreamed-of career. Finally, with astonishment, he observed himself raising his arm, fitted with a swastika armband, in the Nazi salute. These various techniques of social control were successful.

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This worship of the sacred fire did not belong exclusively to the populations of Greece and Italy. We find it in the East. The Laws of Manu as they have come to us show us the religion of Brahma completely established, and even verging towards its decline; but they have preserved vestiges and remains of a religion still more ancient—that of the sacred fire—which the worship of Brahma had reduced to a secondary rank, but could not destroy. The Brahmin has his fire to keep night and day; every morning and every evening he feeds it with wood; but, as with the Greeks, this must be the wood of certain trees. As the Greeks and Italians offer it wine, the Hindu pours upon it a fermented liquor which he calls soma. Meals, too, are religious acts, and the rites are scrupulously described in the Laws of Manu. They address prayers to the fire, as in Greece; they offer it the first fruits of rice, butter, and honey. We read that “the Brahmin should not eat the rice of the new harvest without having offered the first fruits of it to the hearth-fire; for the sacred fire is greedy of grain, and when it is not honored it will devour the existence of the negligent Brahmin.” The Hindus, like the Greeks and the Romans, pictured the gods to themselves as greedy not only of honors and respect, but of food and drink. Man believed himself compelled to satisfy their hunger and thirst if he wished to avoid their wrath.

He shocked or excited them with irreverent comments on authority; so he caricatured rival religious teachers ‘straining out a gnat and swallowing a camel’. He produced outrageous inversions of normality – ‘Leave the dead to bury their own dead,’ Jesus said to a man who wanted to postpone becoming his disciple in order to see to his father’s funeral.40 This saying is clearly authentic, since Gospel writers felt bound to preserve it even though it outrages every pious norm of the ancient world and a universal human instinct; moreover, Christianity has stonily ignored the command throughout its subsequent history. Jesus puzzled people with references which apparently needed spelling out in private even to his closest followers.41 He had power: around him, as with many charismatic leaders over the centuries, there gathered stories of exceptional healings, miracles of providing food and drink, even raising apparent corpses from the dead.

Mr. Scoresby,” said the witch, “I wish I could answer your question. All I can say is that all of us, humans, witches, bears, are engaged in a war already, although not all of us know it. Whether you find danger on Svalbard or whether you fly off unharmed, you are a recruit, under arms, a soldier.” “Well, that seems kinda precipitate. Seems to me a man should have a choice whether to take up arms or not.” “We have no more choice in that than in whether or not to be born.” “Oh, I like choice, though,” he said. “I like choosing the jobs I take and the places I go and the food I eat and the companions I sit and yarn with. Don’t you wish for a choice once in a while?” Serafina Pekkala considered, and then said, “Perhaps we don’t mean the same thing by choice, Mr. Scoresby. Witches own nothing, so we’re not interested in preserving value or making profits, and as for the choice between one thing and another, when you live for many hundreds of years, you know that every opportunity will come again. We have different needs. You have to repair your balloon and keep it in good condition, and that takes time and trouble, I see that; but for us to fly, all we have to do is tear off a branch of cloud-pine; any will do, and there are plenty more. We don’t feel cold, so we need no warm clothes. We have no means of exchange apart from mutual aid. If a witch needs something, another witch will give it to her. If there is a war to be fought, we don’t consider cost one of the factors in deciding whether or not it is right to fight. Nor do we have any notion of honor, as bears do, for instance. An insult to a bear is a deadly thing. To us... inconceivable. How could you insult a witch? What would it matter if you did?” “Well, I’m kinda with you on that. Sticks and stones, I’ll break yer bones, but names ain’t worth a quarrel.

The Atlantic puts it best: “It’s boring to point out that having more money affords you more food, more clothes, more housing, and more cars. But the richest families actually spend less on food, clothes, housing, and cars than the poorest families as a share of their income. The real difference between the rich and the poor is that the rich spend a larger share of their much larger income on insurance, education, and when you drill into the housing component, mortgages – all of which are directly related to building wealth, preserving wealth, and passing it down in the form of inheritance of direct investments in the lives of their children.

Eels from the Tiber are a traditional Roman delicacy, pan-cooked with soft onions, garlic, chiles, tomatoes, and white wine, but a much more common dish is baccalà, preserved salt-cured cod, which is fried in thin strips, then simmered in a tomato sauce flavored with anchovies, pine nuts, and raisins. For really good fresh fish, you are better off heading either up or down the coast, toward Civitavecchia to the north or Gaeta to the south.

The canning industry, which was growing by the day, made considerable use of additives: saccharine to make corn sweeter, copper to make peas greener, and all sorts of preservatives to stop meat from going off.

These foods are typically on the edges of your grocery store. These include foods such as fruits, vegetables, meats, fish, nuts, and beans. If it has any ingredients that you can’t pronounce ─ especially preservatives or chemicals, it doesn’t belong in your body. Here are a few rules to go by: Limit, or avoid altogether, processed or refined sugar. It promotes inflammation, weight gain, diabetes and cardiovascular disease, and is truly the biggest evil in our diet. Plant-based proteins should be the cornerstone of at least two of your three daily meals. If you choose to incorporate animal-based proteins in your diet:

Most people think of stomach acid as bad, the sort of thing that causes heartburn. In fact, sufficient stomach acid prevents heartburn by thoroughly digesting your food. (The burning sensation from heartburn is actually from the poorly digested food rotting in your gut and shooting up into your esophagus, not from excess stomach acid). Sufficient stomach acid, or hydrochloric acid (HCl), prevents food poisoning, parasites, and other bad bugs from gaining a foothold in your digestive tract. Lastly, plenty of HCl stimulates the gallbladder and pancreas to complete digestion and preserve the integrity of the whole gastrointestinal tract. The production of HCl depends on the hormone gastrin, which diminishes with hypothyroidism. This can cause such digestive complaints as heartburn, bloating, and gas; hinder the absorption of such vital nutrients as B12, iron, and calcium; and lead to inflammation, lesions, and infections of the intestines. Hypothyroidism and low HCl often go hand in hand.

This isn’t to suggest that the modern Christmas doesn’t have wholesome and nostalgic comforts of its own; it’s just that “Christmastime” was associated with presents, vacation days, and gluttonous feasts of carved meats, stuffed birds, and decorative pastries long before the advent of Christianity, Santa, or even Christ, for purposes that were both practical and primal. Ever since the onset of farming and stock raising, December has been peak comfort food season because it meant winter was coming, which meant livestock had to be slaughtered before snow covered the seasonal grasses that made up their food supply and fresh meat and vegetables had to be either eaten or preserved before the winter frost.

at least a couple of these are going to make you feel ravenously hungry. Go ahead and eat all you want, but avoid excessively fatty foods, since one of these is going to tell your body to purge fats in a way that absolutely challenges normal sphincter control.” “That’s … not great.” “It’s a mess. Seriously, don’t even think about trying to fart for the next eighteen hours. It’s not a fart. You will regret it.

And snatching up her son, who was a child sucking at her breast, she said, “O thou miserable infant! for whom shall I preserve thee in this war, this famine, and this sedition? As to the war with the Romans, if they preserve our lives, we must be slaves. This famine also will destroy us, even before that slavery comes upon us. Yet are these seditious rogues more terrible than both the other. Come on; be thou my food, and be thou a fury to these seditious varlets, and a by-word to the world, which is all that is now wanting to complete the calamities of us Jews.” As soon as she had said this, she slew her son, and then roasted him, and eat the one half of him, and kept the other half by her concealed. Upon this the seditious came in presently, and smelling the horrid scent of this food, they threatened her that they would cut her throat immediately if she did not show them what food she had gotten ready. She replied that she had saved a very fine portion of it for them, and withal uncovered what was left of her son. Hereupon they were seized with a horror and amazement of mind, and stood astonished at the sight, when she said to them, “This is mine own son, and what hath been done was mine own doing! Come, eat of this food; for I have eaten of it myself! “Do not you pretend to be either more tender than a woman, or more compassionate than a mother; but if you be so scrupulous, and do abominate this my sacrifice, as I have eaten the one half, let the rest be reserved for me also.

Say, cut it out!” Chet bellowed. “I have half a mind not to give you fellows any lunch at all!” “Ho! Now you want us to starve!” Biff laughed as he and the Hardys lifted out succulent sandwiches, a jar of home-preserved peaches, a gallon Thermos of chilled milk, and slabs of chocolate cake. “Lucky for you, Chet,” Joe teased, “you brought enough so there’s some food left for you.” The heavy-set boy, though pretending indignation, settled down to enjoy his share of the lunch. Then the Hardys and Biff followed Chet’s example and took a nap after the hearty meal. “Not a bad idea,” Joe murmured as he dozed off.

Let’s start with the worst methods in terms of antioxidant loss: boiling and pressure-cooking. When you use these wet-cooking methods, some of the nutrition is lost into the cooking water, but less than I would have thought. For instance, the researchers found that boiling removes an average of 14 percent of the vegetables’ antioxidant capacity. So, if you like your corn on the cob boiled, you could just add an extra quarter ear to the pot. (Six quarters boiled may have all the antioxidant power of five quarters raw, baked, or microwaved.77) Of the six cooking methods studied, griddling and microwaving were actually the gentlest. Nuking your veggies appears to preserve, on average, more than 95 percent of antioxidant capacity.78

So it is, while Southerners form societies to preserve the perfection of black-eyed peas and argue vehemently the merits of ham bone versus pickled pork in red beans and rice, the mention of succotash stirs less excitement in the Yankee heart than finding a dime in a pay-phone coin return. The best New England can offer by way of chauvinistic boasting about the stuff comes from the diary of a Vermont farmer, whose single culinary reference for an entire year was a laconic “This day I din’d upon Succotash” (quoted by Evan Jones in American Food).

Exciting, isn't it? The season? They're rare or unique breeds of plants and animals. Once all our tomatoes were like that. Before preservatives and supermarkets and this commercial food production hell we're living in. Breeds evolved in places based on one evolutionary principle: they tasted better. The point is not longevity or flawlessness. All of our vegetables were biologically diverse, pungent with the nuance of their breed. They reflected their specific time and space---their terroir.

For the meeting, I'd laid out a wide variety of fillings and sauces on the table, with the sauces in my antique chafing dishes to stay warm. And it was true---there was a lot of food. I'd provided prosciutto, roasted red peppers, toasted walnuts, fig preserves, and a cheese sauce made with fontina. The savory ingredients were intended for the brown-butter buckwheat crepes. For dessert, I'd provided sweet crepes made with my grandmother's recipe. Antique china bowls containing Nutella, sweetened mascarpone, lemon curd, and sliced fresh fruit fought for space on the table. The crepe I was most proud of, though, was my stracciatella crepe. In a nod to the gelato flavor, I'd attacked the chocolate bar with my trusty Microplane zester and incorporated it as a last ingredient in my chilled crepe batter.

Seed Ecology is a preservation science in Environmental science, which in turn benefits the future society that lacks food and farming practices although agro forestry is applied. DR SP

Is dessert okay? Maybe some kind of bread pudding with homemade ice cream---simple, but hearty and good?" We all nodded. "I'd like to do a raw fish appetizer," said Bald Joe. "Maybe a crudo with hamachi?" "And I'd like to do an entrée," Vanilla Joe said. "A beef dish. Which means our other entrée should probably be seafood." I nodded. "I can do a slow-cooked black bass." We'd done one at the Green Onion that I loved. It had a preserved tomato broth and cauliflower and a pile of nutty grains. I could do farro. That left Bald Joe and me to divide another appetizer and a dessert between us. "I can do a dessert," I offered, thinking about a deconstructed baklava, but Vanilla Joe shook his head. "No. Joe here is already doing one appetizer; we can't make him do two. He'll get overwhelmed." "I really don't mind," said Bald Joe. "As long as Sadie helps me put everything together. I'd rather do an appetizer. I'm not great at pastry." Vanilla Joe shook his head before I could speak up and say of course I would help. "Joe, I want you doing a dessert, so Sadie, you pick an appetizer." Fine. Whatever. I hashed it out with the rest of the team, decided I would make a sunchoke soup with bacon and thyme. Vanilla Joe squinted at me. "I didn't think bacon was kosher." "I don't cook kosher food," I explained patiently. I actually didn't mind; I was used to it. Kosher cooking had a long list of rules: no pork, no shellfish, no combining meat and dairy, among many others. Grandma Ruth had kept kosher, and I had total respect for everyone who did, but it wasn't me.

In spring, breathe xu for clear eyes and so wood can aid your liver. In summer, reach for he, so that heart and fire can be at peace. In fall, breathe si to stabilize and gather metal, keeping the lungs moist. For the kidneys, next, breathe chui and see your inner waters calm. The Triple Heater needs your xi to expel all heat and troubles. In all four seasons, take deep breaths so your spleen can process food. And, of course, avoid exhaling noisily; don’t let even your own ears hear you. The practice is most excellent and will help preserve your divine elixir.

I really want my roots to come through in this meal," I said, very conscious of the cameras filming everything I was saying. "I want to make sure viewers and diners"----and investors, please, especially investors----"see everything that the food of my ancestors can be. That Jewish food isn't just matzah ball soup and pastrami sandwiches." So it was with that attitude I went about planning my menu. "I'm thinking my first dish is going to be a tribute to my grandmother," I said. "She was very into chopped liver. I hated it as a kid, for good reason: her chopped liver was bland and gritty." Grandma Ruth hissed in my ear, but I ignored her. "I want to make good chopped liver on good bread with something vinegary and acidic to cut through it. Maybe some kind of pickled fruit, because the judges really loved my pickled cherries in the last round." "How about kumquats?" suggested Kaitlyn. "Or gooseberries?" "I like gooseberries," said Kel. I made a note. "We'll see what they have at the store, since we'll be on a budget. With the second course, Ashkenazi cooking has so many preserved and sometimes weird fish dishes. Think gefilte fish and pickled herring. I've wanted to do my special gefilte fish this whole competition and never got a chance, so I think now's the time." "If not now, when?" Kel said reasonably. "Indeed. And I think coupling it with pickled herring and maybe some other kind of fish to make a trio will create something amazing. Maybe something fried, since the other two parts of the dish won't have any crunch. Or I could just do, like, a potato chip? I do love potatoes." I made another note. "And for the third dish, I'm thinking duck. I want to do cracklings with the duck skin and then a play on borscht, which is what the dish is really about. Beets on the plate, pickled onions, an oniony sauce, et cetera." "Ducks and beets play well together," Kel said, approval warm on their round face.

Historically, the connection between humans and the land was obvious. People were of the land, nourished by it and buried in it, and thus nourished it in return. The earth was kin. The last couple of decades in the West have seen a growing desire to embrace the inevitability of rejoining the land when our time comes. This death-positivity movement brings hope that we can find a better way of returning to the earth. But so far, even in some green cemeteries, human bodies are a problem. Modern corpses don't decay as quickly as they would have historically. Decades pass, and when new bodies are added, the old ones are as preserved as if they were mummified. No one is entirely sure why. Is it the preservatives in our food? The depletion and degradation of the land over centuries?

Hey, Dad! Guess what? I'm gonna grow up to be an even better chef than you are!" "Oh, yeah? Well, good luck. To my eye, Soma never really had any outstanding talent for cooking. I didn't press him to become a chef either. Kids. They say the craziest things. Ah, well. Probably just a phase. It'll pass once he loses to me a few times. But... ...loss after loss, he didn't give up. He kept getting better and better, one small step at a time. One day, it hit me. One thing that most normal people naturally have... Soma was missing. People generally think... 'the other guy's a natural. Of course I'm going to lose.' Consciously or unconsciously, normal people put that lid on their feelings when they face off against a genius. They do it because they want to preserve what pride and self-confidence they have, you see. But Soma doesn't have that lid. Instead, he has the courage to stare straight at his own inadequacies. Even I didn't have that. That's unbelievable strength.

Where has logic originated in men’s heads? Undoubtedly out of the illogical, the domain of which must originally have been immense. But numberless beings who reasoned otherwise than we do at present, perished; albeit that they may have come nearer to truth than we! Whoever, for example, could not discern the "like" often enough with regard to food, and with regard to animals dangerous to him, whoever, therefore, deduced too slowly, or was too circumspect in his deductions, had smaller probability of survival than he who in all similar cases immediately divined the equality. The dominant tendency however, to treat as equal that which is merely similar - an illogical tendency for there is nothing equal - is what first created the whole basis for logic. It was just so (in order that the conception of substance should originate, this being indispensable to logic, although in the strictest sense nothing actual corresponds to it) that for a long period the changing process in things had to be overlooked, and remain unperceived; the beings not seeing correctly had an advantage over those who saw everything "in flux" In itself every high degree of circumspection in conclusions, every skeptical inclination, is a great danger to life. No living being might have been preserved unless the contrary inclination to affirm rather than suspend judgment, to mistake and fabricate rather than wait, to assent rather than deny, to decide rather than be in the right had been cultivated with extra ordinary assiduity. The course of logical thought and reasoning in our modern brain corresponds to a process and struggle of impulses, which singly and in themselves are all very illogical and unjust; we experience usually only the result of the struggle, so rapidly and secretly does this primitive mechanism now operate in us.

We have to look deeply to see how we grow our food, so we can eat in ways that preserve our collective well-being, minimize our suffering and the suffering of other species, and allow the earth to continue to be a source of life for all of us. If, while we eat, we destroy living beings or the environment, we are eating the flesh of our own sons and daughters. We need to look deeply together and discuss how to eat, what to eat, and what to resist. This will be a real Dharma discussion.

The cumin and cardamom I used in testing worked great with curry... ... but they were too sharp for the stew. After trying lots of stuff, I settled on the heavy and mildly sweet flavor of cloves... ... and some black pepper to give it just a little bit of bite! "Oh, I get it! Cloves will help highlight the mellow yet deep flavor of the sauce! That he rubbed only salt and pepper on the oxtails themselves makes sense too. If he dusted them with cloves, that would give them too much flavor, making them stick out from the rest of the dish. " "Look! Now he's dicing some vegetables!" "Is he going to simmer those with the stew as well?" That combination of vegetables- a Matignon! He really did think this through! MATIGNON Celery, carrots and onions are minced and then sautéed with diced ham or bacon in butter, white wine or Madeira wine. Meant primarily to impart its sweetness onto other meats or fish, Matignon is more commonly used as a bed on which other things are cooked as opposed to being served in its own right. Yet another thing that will preserve the gentle flavor of the dish while still giving it impact. This stew he's making now... ... is going to taste better than the one he made only last week by an order of magnitude!

This way of living is not about deprivation or being thrifty. It will help you get rid of many of the harsh chemicals you live with by replacing them with simple household cleaners you make yourself. It will encourage you to cook from scratch, so you and your family can eat food that is not weighed down with preservatives or artificial colourings and flavours. It will show you that your home is your personal shelter and the one place you can rely on to nurture you and your family. If you let it, I believe your home and what you do there will shape the person you become. It did that for me; it can for you too.

As consumers, we demand low prices and beautiful produce; any fruit or vegetable with a blemish is discarded and, when food prices rise, we complain about those who grow our food.

Based on accounts of the symptoms, the epidemic was probably of viral hepatitis, according to a study by Arthur E. Spiess, of the Maine Historic Preservation Commission, and Bruce D. Spiess, of the Medical College of Virginia. (In their view, the strain was, like hepatitis A, probably spread by contaminated food, rather than by sexual contact, like hepatitis B or C.) Whatever the cause, the results were ruinous. The Indians “died in heapes as they lay in their houses,” the merchant Thomas Morton observed. In their panic, the healthy fled from the sick, carrying the disease with them to neighboring communities.

OR. I will tell you, but these are the beginning for me of many [125] woes. After these evil things concerning my mother, on which I keep silence, had been wrought, I was driven an exile by the pursuits of the Erinnyes, when Loxias sent my foot [126] to Athens, that I might render satisfaction to the deities that must not be named. For there is a holy council, that Jove once on a time instituted for Mars on account of some pollution of his hands. [127] And coming thither, at first indeed no one of the strangers received me willingly, as being abhorred by the Gods, but they who had respect to me, afforded me [128] a stranger's meal at a separate table, being under the same house roof, and silently devised in respect to me, unaddressed by them, how I might be separated from their banquet [129] and cup, and, having filled up a share of wine in a separate vessel, equal for all, they enjoyed themselves. And I did not think fit to rebuke my guests, but I grieved in silence, and did not seem to perceive [their conduct,] deeply groaning, because I was my mother's slayer. [130] But I hear that my misfortunes have been made a festival at Athens, and that this custom still remains, that the people of Pallas honor the Libation Vessel. [131] But when I came to the hill of Mars, and stood in judgment, I indeed occupying one seat, but the eldest of the Erinnyes the other, having spoken and heard respecting my mother's death, Phœbus saved me by bearing witness, but Pallas counted out for me [132] the equal votes with her hand, and I came off victor in the bloody trial. [133] As many then as sat [in judgment,] persuaded by the sentence, determined to hold their dwelling near the court itself. [134] But as many of the Erinnyes as did not yield obedience to the sentence passed, continually kept driving me with unsettled wanderings, until I again returned to the holy ground of Phœbus, and lying stretched before the adyts, hungering for food, I swore that I would break from life by dying on the spot, unless Phœbus, who had undone, should preserve me. Upon this Phœbus, uttering a voice from the golden tripod, sent me hither to seize the heaven-sent image, and place it in the land of Athens. But that safety which he marked out for me do thou aid in. For if we can lay hold on the image of the Goddess, I both shall cease from my madness, and embarking thee in the bark of many oars, I shall settle thee again in Mycenæ. But, O beloved one, O sister mine, preserve my ancestral home, and preserve me, since all my state and that of the Pelopids is undone, unless we seize on the heavenly image of the Goddess.

Legend says Countess Elizabeth Báthory, the most prolific female serial killer in history, murdered hundreds of her young servants so she could take baths in their blood and preserve her youthful looks.

In winter we often go down to the cellar and contemplate the art gallery. When a blizzard is howling outside is the best time.

It is the presence of salt throughout France, along with either cows, goats, or sheep, that has made it the notoriously ungovernable land of 265 kinds of cheese. French cheese makers were trying to be neither difficult nor original. They were all trying to preserve milk in salt so they could have a way of keeping it as a food supply. But with different traditions and climates, the salted curds came out 265 different ways. At one time, there were probably more variations than that.

As it turned out, Mary Jo White and other attorneys for the Sacklers and Purdue had been quietly negotiating with the Trump administration for months. Inside the DOJ, the line prosecutors who had assembled both the civil and the criminal cases started to experience tremendous pressure from the political leadership to wrap up their investigations of Purdue and the Sacklers prior to the 2020 presidential election in November. A decision had been made at high levels of the Trump administration that this matter would be resolved quickly and with a soft touch. Some of the career attorneys at Justice were deeply unhappy with this move, so much so that they wrote confidential memos registering their objections, to preserve a record of what they believed to be a miscarriage of justice. One morning two weeks before the election, Jeffrey Rosen, the deputy attorney general for the Trump administration, convened a press conference in which he announced a “global resolution” of the federal investigations into Purdue and the Sacklers. The company was pleading guilty to conspiracy to defraud the United States and to violate the Food, Drug, and Cosmetic Act, as well as to two counts of conspiracy to violate the federal Anti-kickback Statute, Rosen announced. No executives would face individual charges. In fact, no individual executives were mentioned at all: it was as if the corporation had acted autonomously, like a driverless car. (In depositions related to Purdue’s bankruptcy which were held after the DOJ settlement, two former CEOs, John Stewart and Mark Timney, both declined to answer questions, invoking their Fifth Amendment right not to incriminate themselves.) Rosen touted the total value of the federal penalties against Purdue as “more than $8 billion.” And, in keeping with what had by now become a standard pattern, the press obligingly repeated that number in the headlines. Of course, anyone who was paying attention knew that the total value of Purdue’s cash and assets was only around $1 billion, and nobody was suggesting that the Sacklers would be on the hook to pay Purdue’s fines. So the $8 billion figure was misleading, much as the $10–$12 billion estimate of the value of the Sacklers’ settlement proposal had been misleading—an artificial number without any real practical meaning, designed chiefly to be reproduced in headlines. As for the Sacklers, Rosen announced that they had agreed to pay $225 million to resolve a separate civil charge that they had violated the False Claims Act. According to the investigation, Richard, David, Jonathan, Kathe, and Mortimer had “knowingly caused the submission of false and fraudulent claims to federal health care benefit programs” for opioids that “were prescribed for uses that were unsafe, ineffective, and medically unnecessary.” But there would be no criminal charges. In fact, according to a deposition of David Sackler, the Department of Justice concluded its investigation without so much as interviewing any member of the family. The authorities were so deferential toward the Sacklers that nobody had even bothered to question them.

FOOD Adobo (uh-doh-boh)---Considered the Philippines's national dish, it's any food cooked with soy sauce, vinegar, garlic, and black peppercorns (though there are many regional and personal variations) Arroz caldo (ah-rohs cahl-doh)---A soothing rice porridge containing chicken, ginger, and green onions Halo-halo (hah-loh hah-loh)---Probably the Philippines's national dessert, this dish consists of shaved ice layered with sweet beans and preserved fruits, topped with evaporated milk and often a slice of leche flan (crème caramel) and ube halaya or ube ice cream. The name means "mix-mix" because it's a mix of many different things and you usually mix it all together to eat it. Lumpia (loom-pyah)---Filipino spring rolls (many variations) Matamis na bao (mah-tah-mees nah bah-oh)---Coconut jam (also known as "minatamis na bao") Pandesal (pahn deh sahl)---Lightly sweetened Filipino rolls topped with breadcrumbs (also written as "pan de sal") Patis (pah-tees)---Fish sauce Salabat (sah-lah-baht)---Filipino ginger tea Sinigang (sih-ni-gahng)---A light, tangy soup filled with vegetables such as long beans, tomatoes, onions, leafy greens, and taro, plus a protein such as pork or seafood Turon (tuh-rohn)---Sweet banana and jackfruit spring rolls, fried and rolled in caramelized sugar Ube (oo-beh)---Purple yam

Brownies in Ernakulam One of Ernakulam's best bakeries, Rising Loaf, provides handcrafted premium made-to-order baked treats that are free of preservatives and additives. Custom cakes, delicacies, and gourmet sweets are available. Our blends are one-of-a-kind because they mix a great deal of skill and expertise with natural baking ingredients to provide you with the best sweetness and taste. We take pride in giving every one of our clients, big and small, an amazing experience. Brownies in Ernakulam is committed to making high-quality bread devoid of artificial preservatives, colours, or flavours. All of our bread loaves, cakes, cookies, doughnuts and muffins, and cupcakes are lovingly created in Ernakulam's cleanest environment. The fullness of our clients' grins when they try our exquisite items and return for more is how we define success at Rising Loaf. They're the cherry on top of our cake, the driving force behind our efforts to improve our baking and customer service. To maintain the authentic taste and fresh flavours, we are captivated by using only high-quality and fresh ingredients in our confectioneries. The fullness of our clients' grins when they try our exquisite items and return for more is how we define success at Rising Loaf. They're the cherry on top of our cake, the driving force behind our efforts to improve our baking and customer service. Rising Loaf, one of Ernakulam's best bakeries, was created by friends with a passion for baking with the purpose of making handcrafted premium baked products that are completely free of harmful food preservatives and additives and delivering them to your door.

In the last dark age, one can search the inquiries of this era's preserved of thinkers from Augustine to Ockham, and fail to discover a single page of criticism of the established social framework, however rationally insupportable feudal bondage, absolute paternalism, divine right of kings and the rest may be. In the current final order, is it so different? Can we see in any media or even university press a paragraph of clear unmasking of a global regime that condemns a third of all children to malnutrition with more food than enough available? In such a social order, thought becomes indistinguishable from propaganda. Only one doctrine is speakable, and a priest caste of its experts prescribes the necessities and obligations to all. Social consciousness is incarcerated within the role of a kind of ceremonial logic, operating entirely within the received framework of an exhaustively prescribed regulatory apparatus protecting the privileges of the privileged. Methodical censorship triumphs in the guise of scholarly rigor, and the only room left for searching thought becomes the game of competing rationalizations.

How can I tell of the rest of creation, with all its beauty and utility, which the divine goodness has given to man to please his eye and serve his purposes, condemned though he is, and hurled into these labors and miseries?  Shall I speak of the manifold and various loveliness of sky, and earth, and sea; of the plentiful supply and wonderful qualities of the light; of sun, moon, and stars; of the shade of trees; of the colors and perfume of flowers; of the multitude of birds, all differing in plumage and in song; of the variety of animals, of which the smallest in size are often the most wonderful,--the works of ants and bees astonishing us more than the huge bodies of whales?  Shall I speak of the sea, which itself is so grand a spectacle, when it arrays itself as it were in vestures of various colors, now running through every shade of green, and again becoming purple or blue?  Is it not delightful to look at it in storm, and experience the soothing complacency which it inspires, by suggesting that we ourselves are not tossed and shipwrecked?  [1664]What shall I say of the numberless kinds of food to alleviate hunger, and the variety of seasonings to stimulate appetite which are scattered everywhere by nature, and for which we are not indebted to the art of cookery?  How many natural appliances are there for preserving and restoring health!  How grateful is the alternation of day and night!  how pleasant the breezes that cool the air!  how abundant the supply of clothing furnished us by trees and animals!  Who can enumerate all the blessings we enjoy?  If I were to attempt to detail and unfold only these few which I have indicated in the mass, such an enumeration would fill a volume.  And all these are but the solace of the wretched and condemned, not the rewards of the blessed.  What then shall these rewards be, if such be the blessings of a condemned state?

Dishes are set before him: grilled pheasant and pomegranate salad; the haggis, neeps, and tatties soup; a savory doughnut stuffed with fresh crabmeat; lemon, zucchini, and Anster cheese soufflé; a slab of moist sourdough bread with a pot of freshly made crowdie and preserved lemons to spread on top; and, of course, the pudding. This one was born from Susan's childhood memories: after-school treats of bananas split in half and spread with peanut butter, and her mother's chocolate-chip studded banana bread, lavished with butter or dripping with honey. This pudding starts with a cake: the bottom layer is a rich, dark, fudgy chocolate as luscious as velvet. On top of that a layer of banana honey cake laced with cinnamon- just sweet enough to balance out the bittersweet bottom layer. And finally, a peanut butter mousse that dissolves as soon as it reaches your tongue, melding creamily with the other layers like a slightly salty, addictive sauce. Shards of honey and peanut praline decorate the cake, and it's accompanied by a little peanut-flavored candy-floss "lollipop" on the side.

THE FIVE CONTEMPLATIONS 1.​This food is a gift of the Earth, the sky, numerous living beings, and much hard and loving work. 2.​May we eat with mindfulness and gratitude so as to be worthy to receive this food. 3.​May we recognize and transform unwholesome mental formations, especially our greed, and learn to eat with moderation. 4.​May we keep our compassion alive by eating in such a way that reduces the suffering of living beings, stops contributing to climate change, and heals and preserves our precious planet. 5.​We accept this food so that we may nurture our brotherhood and sisterhood, build our community, and nourish our ideal of serving all living beings.

Donkin’s invention preserved foods beautifully, though the early cans, made of wrought iron, were heavy and practically impossible to get into. One brand bore instructions to open them with a hammer and chisel. Soldiers usually attacked them with bayonets or fired bullets into them.

Processed foods are ailment friendly, Preserved foods are alien friendly, Eat clean... Eat green! Food Naturalized... Life #Mickeymized

This is a quiet advocacy, and it looks an awful lot like really great food on the table at night.

Independently of their market price in dollars and cents, the trees have other values: they are connected in many ways with the civilization of a country; they have their importance in an intellectual and in a moral sense. After the first rude stage of progress is past in a new country—when shelter and food have been provided—people begin to collect the conveniences and pleasures of a permanent home about their dwellings, and then the farmer generally sets out a few trees before his door. This is very desirable, but it is only the first step in the track; something more is needed; the preservation of fine trees, already standing, marks a farther progress, and this point we have not yet reached. It frequently happens that the same man who yesterday planted some half dozen branchless saplings before his door, will to-day cut down a noble elm, or oak, only a few rods from his house, an object which was in itself a hundred-fold more beautiful than any other in his possession. In very truth, a fine tree near a house is a much greater embellishment than the thickest coat of paint that could be put on its walls, or a whole row of wooden columns to adorn its front; nay, a large shady tree in a door-yard is much more desirable than the most expensive mahogany and velvet sofa in the parlor.

Ready-to-eat cereal may contain a mixture of wheat, rice, or corn (or all of these). Dry cereals may contain a sweetening agent, salt, flavorings, coloring agents, antioxidants, preservatives, and additional fiber. Most cereals are fortified with vitamins and minerals; some meet 100 percent of the minimum daily requirement. Dry cereal may be shredded, flaked, puffed, or granular. Dry cereal may also have nuts, fruits, marshmallows, or other foods added. A specification could read as follows: Individual boxes, fortified low-fat bran flakes with added sweet raisins, with 100 percent daily value of 11 various vitamins and minerals.Δ

Never taste or consume food that looks or smells contaminated or even slightly questionable. If the food item or drink has foam on top, if the item continuously bubbles from within, or a bad small emanates from it during cooking or preparing you should discard it right away.

Luckily, human physiology offers one more pathway to power our brains. When food is no longer available, after about three days, the liver begins to use body fat to create those ketones. This is when beta-HBA serves as a highly efficient fuel source for the brain, allowing us to function cognitively for extended periods during food scarcity. Such an alternative fuel source helps reduce our dependence on gluconeogenesis and, therefore, preserves our muscle mass. But more than this, as Harvard Medical School professor George F. Cahill stated, “Recent studies have shown that beta-hydroxybutyrate, the principal ketone, is not just a fuel, but a superfuel, more efficiently producing ATP energy than glucose. It has also protected neuronal cells in tissue cultures against exposure to toxins associated with Alzheimer’s or Parkinson’s.”2

Earthwatch Institute offers an opportunity to join research scientists around the globe, assisting with field studies and research. Most programs involve wildlife—for example, you can help track bottlenose dolphins off the Mediterranean coast of Greece (8 days, $2,350), or work with Kenya’s Samburu people to preserve the endangered Grevy’s zebra (13 days, $2,950)—but some are cultural: A program in Bordeaux, France, for instance, has volunteers working in vineyards helping to test and improve wine-growing practices (5 days, $3,395); accommodations are in a chalet and meals are prepared by a French chef. Prices do not include airfare, but can be considered tax-deductible contributions. Earthwatch Institute–U.S., 114 Western Ave., Boston, MA 02134, 800-776-0188 or 978-461-0081, www.earthwatch.org. For many volunteers, their favorite program is Sierran Footsteps. Volunteers spend four days with the Me-Wuk Indians in central California’s Stanislaus National Forest harvesting reeds and then making baskets. They also learn Indian legends and cook traditional foods. The project is designed to help keep these Indian traditions alive. It might sound like summer camp, but this program, and all the others, has a serious side.

To understand our world, we must use a revolving globe and look at the earth from various vantage points. If we do so, we will see that the Atlantic is but a bridge linking the colorful, tropical Afro-Latin American world, whose strong ethnic and cultural bonds have been preserved to this day. For a Cuban who arrives in Angola, neither the climate, nor the landscape, nor the food are strange. For a Brazilian, even the language is the same.

The 9/11 Commission warned that Al Qaeda "could... scheme to wield weapons of unprecedented destructive power in the largest cities of the United States." Future attacks could impose enormous costs on the entire economy. Having used up the surplus that the country enjoyed as part of the Cold War peace dividend, the U.S. government is in a weakened financial position to respond to another major terrorist attack, and its position will be damaged further by the large budget gaps and growing dependence on foreign capital projected for the future. As the historian Paul Kennedy wrote in his book The Rise and Fall of Great Powers, too many decisions made in Washington today "bring merely short-term advantage but long-term disadvantage." The absence of a sound, long-term financial strategy could bring about a deterioration that, in his words, "leads to the downward spiral of slower growth, heavier taxes, deepening domestic splits over spending priorities and a weakening capacity to bear the burdens of defense." Decades of success in mobilizing enormous sums of money to fight large wars and meet other government needs have led Americans to believe that ample funds will be readily available in the event of a future war, terrorist attack, or other emergency. But that can no longer be assumed. Budget constraints could limit the availability or raise the cost of resources to deal with new emergencies. If government debt continues to pile up, deficits rise to stratospheric levels, and heave dependence on foreign capital grows, borrowing the money needed will be very costly. [Alexander] Hamilton understood the risks of such a precarious situation. After suffering through financial shortages, lack of adequate food and weapons, desertions, and collapsing morale during the Revolution, he considered the risk that the government would have difficulty in assembling funds to defend itself all too real. If America remains on its dangerous financial course, Hamilton's gift to the nation - the blessing of sound finances - will be squandered. The U.S. government had no higher obligation that to protect the security of its citizens. Doing so becomes increasingly difficult if its finances are unsound. While the nature of this new brand of warfare, the war on terrorism, remains uncharted, there is much to be gained if our leaders look to the experiences of the past for guidance in responding to the challenges of the future. The willingness of the American people and their leaders to ensure that the nation's finances remain sound in the face of these new challenges - sacrificing parochial interests for the common good - is the price we must pay to preserve the nation's security and thus the liberties that Hamilton and his generation bequeathed us.

Predators preserve an echo of the isotopic ratios of their prey, so they can be included in the calculation, too. Carbon-isotope studies have shown, for example, that some very early human relatives were quite likely eating more meat than had been suspected. Similarly, the further up the food chain you are, the greater the ratio in your bones and teeth will be between the stable nitrogen isotopes 15N and 14N. On this basis, it has been suggested that our close relatives the Neanderthals were highly carnivorous: that, indeed, they may have specialized, at least regionally, in hunting extremely large-bodied prey, such as woolly mammoths and woolly rhinos.

Protectionist measures may permit domestic industries to thrive, which under free trade would wither in the face of cheap imports. Imports may be opposed by the government in the public interest--for example because it thinks it imprudent to rely upon foreign suppliers of certain strategic goods such as staple foods, energy, or military equipment, or because it wishes to nurture an infant industry as yet too weak to compete internationally, or because it wishes to preserve traditional industries such as fishing in order to preserve employment and local communities.

She described tirelessly to me how effective the flat roof was, and how it was useful. I found that the stoch was also used as a place to dry food, such as tomatoes. They used to put the tomatoes on the stoch, when they were cut, crushed, and soaked in large bowls. Soaking them on the roof would cause the fluid content to vaporize. What remained of the fruit was preserved in jars for regular use over time. To the tomatoes, which turned  very thick, we used to add a little salt, and it was enough to preserve them for a long time. They layed it out on the stoch and that was it. I laughed when she added a story from her childhood as well, when she used go up on the stoch with her friends and throw pottery off of it, throwing it down to shatter as a mark of the end of summer.

These New World practices (enslavement and genocide) formed another secret link with the anti-human animus of mechanical industry after the sixteenth century, when the workers were no longer protected either by feudal custom or by the self-governing guild. The degradations undergone by child laborers or women during the early nineteenth century in England's 'satanic mills' and mines only reflected those that took place during the territorial expansion of Western man. In Tasmania, for example, British colonists organized 'hunting parties' for pleasure, to slaughter the surviving natives: a people more primitive, scholars believe, than the Australian natives, who should have been preserved, so to say, under glass, for the benefit of later anthropologists. So commonplace were these practices, so plainly were the aborigines regarded as predestined victims, that even the benign and morally sensitive Emerson could say resignedly in an early poem, 1827: "Alas red men are few, red men are feeble, They are few and feeble and must pass away." As a result Western man not merely blighted in some degree every culture that he touched, whether 'primitive' or advanced, but he also robbed his own descendants of countless gifts of art and craftsmanship, as well as precious knowledge passed on only by word of mouth that disappeared with the dying languages of dying peoples. With this extirpation of earlier cultures went a vast loss of botanical and medical lore, representing many thousands of years of watchful observation and empirical experiment whose extraordinary discoveries-such as the American Indian's use of snakeroot (reserpine) as a tranquilizer in mental illness-modern medicine has now, all too belatedly, begun to appreciate. For the better part of four centuries the cultural riches of the entire world lay at the feet of Western man; and to his shame, and likewise to his gross self-deprivation and impoverishment, his main concern was to appropriate only the gold and silver and diamonds, the lumber and pelts, and such new foods (maize and potatoes) as would enable him to feed larger populations.

era, life was a constant physical challenge. We didn’t have refrigerators, preservatives, microwaves, fast food, or pizza delivery to help us put dinner on the table. Rather than rushing

We are as busy as the next family, and we made it work. You can, too. As a friend of mine used to say, 'Life is about choices.' With every meal you consume, you make a choice, and that choice has consequences. If you choose to deal directly with a farmer, the food you put on your table could be sustaining the environment, fostering better health for you and your family, or working to preserve a way of life—the small family farm—that is endangered by the industrial food system. The resources are there for you, but you need to take the initiative and the responsibility.

suspected it was no coincidence that her initials matched the initials on the logo of the company—International Harvester—whose home appliances she promoted.

contributing editor to Men’s Health magazine and his essays have appeared

Using coconut oil is a great way to regulate your blood sugar levels and keep you balanced and productive throughout the day.

I’m looking at flour like you would a carton of milk or a bag of peaches. Because it’s a fresh product. It’s alive.” “Versus everyone else?” I asked. “Everyone else pursues shelf life. Most flour preservation is done by toasting it slightly—it’s called kilning—and what you’re doing is drying out the grain further so there’s absolutely no moisture. That’s what we eat. Wheat picked long past ripeness, then broken apart, and then mummified. Mills are abattoirs for wheat.

Many scholars who have no difficulty in recognizing that tools are mechanical counterfeits of the muscles and limbs of the male body-that the hammer is a fist, the spear a lengthened arm, the pincers the human fingers-seem prudishly inhibited against the notion that woman's body is a protective container and the breast a pitcher of milk: for that reason they fail to give full significance to the appearance of a large variety of containers precisely at the moment when we know from other evidence that woman was beginning to play a more distinctive role as food-provider and effective ruler than she had in the earlier foraging and hunting economies. The tool and the utensil, like the sexes themselves, perform complementary functions. One moves, manipulates, assaults; the other remains in place, to hold and protect and preserve.

meat was any food (the sense is preserved in “meat and drink” and in the English food mincemeat, which contains various fruits but no meat in the sense that we now use it).

Here is why the wellbeing economy comes at the right time. At the international level there have been some openings, which can be exploited to turn the wellbeing economy into a political roadmap. The first was the ratification of the Sustainable Development Goals (SDGs) in 2015. The SDGs are a loose list of 17 goals, ranging from good health and personal wellbeing to sustainable cities and communities as well as responsible production and consumption. They are a bit scattered and inconsistent, like most outcomes of international negotiations, but they at least open up space for policy reforms. For the first time in more than a century, the international community has accepted that the simple pursuit of growth presents serious problems. Even when it comes at high speed, its quality is often debatable, producing social inequalities, lack of decent work, environmental destruction, climate change and conflict. Through the SDGs, the UN is calling for a different approach to progress and prosperity. This was made clear in a 2012 speech by Secretary General Ban Ki-moon, who explicitly connected the three pillars of sustainable development: ‘Social, economic and environmental wellbeing are indivisible.’82 Unlike in the previous century, we now have a host of instruments and indicators that can help politicians devise different policies and monitor results and impacts throughout society. Even in South Africa, a country still plagued by centuries of oppression, colonialism, extractive economic systems and rampant inequality, the debate is shifting. The country’s new National Development Plan has been widely criticised because of the neoliberal character of the main chapters on economic development. Like the SDGs, it was the outcome of negotiations and bargaining, which resulted in inconsistencies and vagueness. Yet, its opening ‘vision statement’ is inspired by a radical approach to transformation. What should South Africa look like in 2030? The language is uplifting: We feel loved, respected and cared for at home, in community and the public institutions we have created. We feel understood. We feel needed. We feel trustful … We learn together. We talk to each other. We share our work … I have a space that I can call my own. This space I share. This space I cherish with others. I maintain it with others. I am not self-sufficient alone. We are self-sufficient in community … We are studious. We are gardeners. We feel a call to serve. We make things. Out of our homes we create objects of value … We are connected by the sounds we hear, the sights we see, the scents we smell, the objects we touch, the food we eat, the liquids we drink, the thoughts we think, the emotions we feel, the dreams we imagine. We are a web of relationships, fashioned in a web of histories, the stories of our lives inescapably shaped by stories of others … The welfare of each of us is the welfare of all … Our land is our home. We sweep and keep clean our yard. We travel through it. We enjoy its varied climate, landscape, and vegetation … We live and work in it, on it with care, preserving it for future generations. We discover it all the time. As it gives life to us, we honour the life in it.83 I could have not found better words to describe the wellbeing economy: caring, sharing, compassion, love for place, human relationships and a profound appreciation of what nature does for us every day. This statement gives us an idea of sufficiency that is not about individualism, but integration; an approach to prosperity that is founded on collaboration rather than competition. Nowhere does the text mention growth. There’s no reference to scale; no pompous images of imposing infrastructure, bridges, stadiums, skyscrapers and multi-lane highways. We make the things we need. We, as people, become producers of our own destiny. The future is not about wealth accumulation, massive

Consume rarely or never Wheat products—wheat-based breads, pasta, noodles, cookies, cakes, pies, cupcakes, breakfast cereals, pancakes, waffles, pita, couscous; rye, bulgur, triticale, kamut, barley Unhealthy oils—fried, hydrogenated, polyunsaturated (especially corn, sunflower, safflower, grapeseed, cottonseed, soybean) Gluten-free foods—specifically those made with cornstarch, rice starch, potato starch, or tapioca starch Dried fruit—figs, dates, prunes, raisins, cranberries Fried foods Sugary snacks—candies, ice cream, sherbet, fruit roll-ups, craisins, energy bars Sugary fructose-rich sweeteners—agave syrup or nectar, honey, maple syrup, high-fructose corn syrup, sucrose Sugary condiments—jellies, jams, preserves, ketchup (if contains sucrose or high-fructose corn syrup), chutney

Above a certain size and level of prosperity, regional cities in Japan look alike. To discover what makes each one different, one has to sample the food and the sake, and stay long enough to see the patterns of life under the surface. Otherwise it can be hard to tell them apart. Wealth tends to smooth out the differences in the way people live. Life becomes standardized. Only in nature, in the mountains and valleys beyond the hand of man, are the real differences, the real uniqueness, preserved. There is something about the air in Hokkaido, a kind of richness that will never change. For better or worse, the only thing that really changes is people.

SURIKOGI: The grinding pestle that is used with the suribachi. Again, look for the largest pestle that fits reasonably with the size of your bowl. A wider bottom on the pestle will mean quicker dispatching of the grinding process. The best surikogi are made from the thick branch of a sansho (prickly ash) bush, a relative of Sichuan pepper. The knobby surface makes getting a purchase on the pestle easier than slick wood. TAKE BURASHI: A small, rectangular bamboo “brush,” sometimes sold with suribachi sets, which is handy to have for removing foods that cling stubbornly to the grooves of the suribachi. Also good for scraping the last grated ginger or wasabi off the oroshigane grating plate. OROSHIGANE

SURIBACHI: A grooved ceramic bowl used for grinding seeds, nuts, or tofu. You can substitute a coffee or nut grinder for the seeds, a miniprep for the nuts, and a food processor for the tofu; however, the suribachi is the most satisfying way to grind these and any foods. But do not bother with a small suribachi since the seeds will jump out and make a mess. If you decide to take the plunge, get the biggest one you can find. Sold at Japanese grocery stores, Korin (see Resources), or Amazon. SURIKOGI

We, of all the beings that we know of, can think. We can eat, write, build, save. We can predict, estimate, and count. We can preserve food for lifetimes, and in times of crisis, we can find ways to ensure our survival. With each passing generation, our sphere of control of our existence is larger. What if the earth is hit by an asteroid or there is no way to stop global warming? We look to colonize other planets. The fate of our species, in a few years, will not be tied to the fate of the earth. Our home planet must be cared for ... but as we go interplanetary and then interstellar, our control on our lives and the evolution of our species grows. As far as we know, we are the only species that has a say in the development of its future.

SATUMAYA (味は芸術 「薩摩屋本店」): This shop is the answer to your search for all marine-related foods such as katsuobushi, niboshi, ago, whole dried squid, konbu, and nori. You can also find a katsuobushi shaver here. To search: Go to the main page of Global Rakuten Market and select Food & Drinks from the drop-down menu. From there, select Food. On the front page there will be a group of photos. Select Dried Bonito from the Dried Food section. Some form of katsuobushi sold by Satumaya should appear on the first or second page; look for: satumaya.

ISEOTO (伊勢音): Another excellent source for marine-related foods, it carries everything Satumaya does except the ago (dried juvenile flying fish). Compare the prices and products and make your own decision. To search: From Food, select Dried Food, then in Dried Foods, Squids. A simple photo of 10 squid (cuttlefish) banded together should appear on the first or second page, sold by: iseto.

We know pretty well the makeup of the party of the global economy, but who are the members of the party of local community? They are people who take a generous and neighborly view of self-preservation; they do not believe that they can survive and flourish by the rule of dog eat dog; they do not believe that they can succeed by defeating or destroying or selling or using up everything but themselves. They doubt that good solutions can be produced by violence. They want to preserve the precious things of nature and of human culture and pass them on to their children. They want the world's fields and forests to be productive; they do not want them to be destroyed for the sake of production. They know you cannot be a democrat (small d ) or a conservationist and at the same time a proponent of the supranational corporate economy. They believe-they know from their experience-that the neighborhood, the local community, is the proper place and frame of reference for responsible work. 'They see that no commonwealth or community of interest can be defined by greed. They know that things connect-that farming, for example, is connected to nature, and food to farming, and health to food-and they want to preserve the connections. They know that a healthy local community cannot be replaced by a market or an entertainment industry or an information highway. They know that contrary to all the unmeaning and unmeant political talk about "job creation," work ought not to be merely a bone thrown to otherwise unemployed. They know that work ought to be necessary; it ought to be good, it ought to be satisfying and dignifying to the people who do it, and genuinely useful and pleasing to the people for whom it is done.

Did you pack our supper?" Paul asked. She had indeed. For the trip, Sabine put 'Ma Cuisine' aside and filled the food hampers with luck and industry. She made little green pies of wild leeks that she'd found growing alongside the road on the way back from the hotel. A Joséphine salad was thrown together using leftovers and bits from the garden and pantry- chicken from the night before, curry powder, preserved lemons, and dried coconut. And for something sweet, she made curd tarts of lavender honey and lemon jam. They were the recipes of her grand-mère, not of Escoffier. And as she made them they felt like a gift- not for the children and the interchangeable grandchildren and great-grandchildren- but for herself. She also placed a small cask of wine in the hamper, some soft cheese that she had made from goat's milk, and several bottles of lemonade.

Thimerosal had helped ensure public safety for nearly seven decades since, without any measurable negative effects. But now, suddenly, health-conscious, organic-food-shopping, industrial-science-mistrusting public opinion turned against the preservative.

Cutting tools to manufacture needed items and process food Cover elements to create a microclimate of protection from the elements Combustion devices for creating the fires needed not only to preserve and cook food, but also to make medicines and provide needed warmth Containers to carry water over distances or to protect collected food sources Cordages for bindings and lashing

One is that if agriculture is to remain productive, it must preserve the land, and the fertility and ecological health of the land; the land, that is, must be used well. A further requirement, therefore, is that if the land is to be used well, the people who use it must know it well, must be highly motivated to use it well, must know how to use it well, must have time to use it well, and must be able to afford to use it well.

If Alessandro and Rosy are working from a disadvantage in terms of product recognition, they have put generations of accumulated experience into practice to fill the menu with dozens of little tastes of Como. They make fragrant, full-flavored stocks from the bones and bodies of perch and chub. They cure whitefish eggs in salt, creating a sort of freshwater bottarga, ready to be grated over pasta and rice. Shad is brined in vinegar and herbs, whitefish becomes a slow-cooked ragù or a filling for ravioli, and pigo and pike form the basis of Mella's polpettine di pesce, Pickled, dried, smoked, cured, pâtéd: a battery of techniques to ensure that nothing goes to waste. If you can make it with meat, there's a good chance Alessandro and Rosy have made it with lake fish. And then there's missoltino, the lake's most important by-product, a staple that stretches back to medieval times and has been named a presidio by Slow Food, a designation reserved for the country's most important ingredients and food traditions. The people still making missoltino can be counted on a single hand. Alessandro guts and scales hundreds of shad at a time, salts the bodies, and hangs them like laundry to dry under the sun for forty-eight hours or more. The dried fish are then layered with bay leaves, packed into metal canisters, and weighed down. Slowly the natural oils from the shad escape and bubble to the surface, forming a protective layer that preserves the missoltino indefinitely. It can be used as a condiment of sorts, a weapons-grade dose of lake umami to be detonated in salads and pastas. In its most classic preparation, served with toc, a thick, rich scoop of polenta slow cooked in a copper pot over a wood fire, it tastes of nothing you've eaten in Italy- or anywhere else.

It's an absolute necessity for food to have preservatives

Vendors walked among the crowds both inside and out selling the bubbly, cold white wine Tirulia was known for along with savory little treats: bread topped with triangles of cheese and olive oil, paper cones filled with crispy fried baby squid, sticks threaded with honey-preserved chestnuts that glittered in the sunlight.

One of the French sailors had learned enough Massachusett to inform his captors before dying that God would destroy them for their misdeeds. The Nauset scoffed at the threat. But the Europeans carried a disease, and they bequeathed it to their jailers. Based on accounts of the symptoms, the epidemic was probably of viral hepatitis, according to a study by Arthur E. Spiess, of the Maine Historic Preservation Commission, and Bruce D. Spiess, of the Medical College of Virginia. (In their view, the strain was, like hepatitis A, probably spread by contaminated food, rather than by sexual contact, like hepatitis B or C.) Whatever the cause, the results were ruinous. The Indians “died in heapes as they lay in their houses,” the merchant Thomas Morton observed. In their panic, the healthy fled from the sick, carrying the disease with them to neighboring communities. Behind them remained the dying, “left for crows, kites, and vermin to prey upon.” Beginning in 1616, the pestilence took at least three years to exhaust itself and killed as much as 90 percent of the people in coastal New England. “And the bones and skulls upon the severall places of their habitations made such a spectacle,” Morton wrote, that the Massachusetts woodlands seemed to be “a new-found Golgotha,” the Place of the Skull, where executions took place in Roman Jerusalem.

you can get protein from food other than meat, such as beans, soy, eggs, and nuts. If you eat meat, try to get pastured chicken or grass-fed beef, because these preserve a good omega-3 (anti-inflammatory) to omega-6 (pro-inflammatory) ratio, thus reducing their inflammatory character. Eat small amounts (2 or 3 ounces—“condiment” size—a few nights per week). Similarly, eggs should be from chickens that are pastured, not factory-raised, because such eggs also preserve a healthy omega-3 to omega-6 ratio.

She wondered where Oida was, and what he was doing. Somehow, things would be different if he was there; he’d have books, and nice things to eat, and a comfortable coach to ride in and take them somewhere with a roof and clean sheets and a warm fire. Suddenly she saw him as a man in armour, impervious to spears and arrows inside his cap-a-pie of money, charm, success and taste. The whole world could come crashing down, but he’d still have brought her something to read, and figs preserved in honey. It was then that she understood. It was just a matter of semantics, that was all. Like someone who’s learning a foreign language, she’d failed to grasp the true meaning of love. All this time, she’d thought it meant something else, to do with fire in the blood and skin tingling at a certain touch, when really it was all about completely different things—food, shelter, comfort, money, a defensible space, something that would still be there in the morning. Stupid, she thought. It takes a valley full of dead bodies and a burned-out inn and her mother’s grave and a night with Axio and Senza Belot trashing and torching everything in his path to reveal the true definition of an everyday word. Simpler to have bought a dictionary.

Remember the BoGo flashlight? While developing the prototype, Mark Bent ran into a problem: his device could not illuminate a whole room in the same way as a kerosene lamp. So he turned to InnoCentive, challenging its crowd to find a way to disperse the light. Within three months, an engineer in New Zealand came up with a design that allowed the BoGo to double as a lamp while also putting less strain on its rechargeable batteries. Tapping the crowd through InnoCentive often forges partnerships that would once have been unthinkable. When NASA asked for help improving the packaging used to preserve food on space missions, the winning solution—using graphite foil—came from a Russian scientist.

For the better part of a decade, I figured I was better off being slightly unhealthy and leaving the active pursuit of body-related matters alone. This all changed once I joined the Peace Corps, where it was impossible to think too much about my appearance, and where health was of such immediately importance that it was always on my mind. I developed active tuberculosis while volunteering and, for some stress- or nutrition-related reason, started to shed my thick black hair. I realized how much I had taken my functional body for granted. I lived in a mile-long village in the middle of a western province in Kyrgyzstan: there were larch trees on the snowy mountains, flocks of sheep crossing dusty roads, but there was no running water, no grocery store. The resourceful villagers preserved peppers and tomatoes, stockpiled apples and onions, but it was so difficult to get fresh produce otherwise that I regularly fantasized about spinach and oranges, and would spend entire weekends trying to obtain them. As a prophylactic measure against mental breakdown, I started doing yoga in my room every day. Exercise, I thought. What a miracle!

Chapter 13 - 1 Sometimes a kind of glory lights up the mind of a man. It happens to nearly everyone. You can feel it growing or preparing like a fuse burning toward dynamite. It is a feeling in the stomach, a delight of the nerves, of the forearms. The skin tastes the air, and every deep-drawn breath is sweet. Its beginning has the pleasure of a great stretching yawn; it flashes in the brain and the whole world glows outside your eyes. A man may have lived all of his life in the gray, and the land and trees of him dark and somber. The events, even the important ones, may have trooped by faceless and pale. And then—the glory—so that a cricket song sweetens his ears, the smell of the earth rises chanting to his nose, and dappling light under a tree blesses his eyes. Then a man pours outward, a torrent of him, and yet he is not diminished. And I guess a man’s importance in the world can be measured by the quality and number of his glories. It is a lonely thing but it relates us to the world. It is the mother of all creativeness, and it sets each man separate from all other men. I don’t know how it will be in the years to come. There are monstrous changes taking place in the world, forces shaping a future whose face we do not know. Some of these forces seem evil to us, perhaps not in themselves but because their tendency is to eliminate other things we hold good. It is true that two men can lift a bigger stone than one man. A group can build automobiles quicker and better than one man, and bread from a huge factory is cheaper and more uniform. When our food and clothing and housing all are born in the complication of mass production, mass method is bound to get into our thinking and to eliminate all other thinking. In our time mass or collective production has entered our economics, our politics, and even our religion, so that some nations have substituted the idea collective for the idea God. This in my time is the danger. There is great tension in the world, tension toward a breaking point, and men are unhappy and confused. At such a time it seems natural and good to me to ask myself these questions. What do I believe in? What must I fight for and what must I fight against? Our species is the only creative species, and it has only one creative instrument, the individual mind and spirit of a man. Nothing was ever created by two men. There are no good collaborations, whether in music, in art, in poetry, in mathematics, in philosophy. Once the miracle of creation has taken place, the group can build and extend it, but the group never invents anything. The preciousness lies in the lonely mind of a man. And now the forces marshaled around the concept of the group have declared a war of extermination on that preciousness, the mind of man. By disparagement, by starvation, by repressions, forced direction, and the stunning hammerblows of conditioning, the free, roving mind is being pursued, roped, blunted, drugged. It is a sad suicidal course our species seems to have taken. And this I believe: that the free, exploring mind of the individual human is the most valuable thing in the world. And this I would fight for: the freedom of the mind to take any direction it wishes, undirected. And this I must fight against: any idea, religion, or government which limits or destroys the individual. This is what I am and what I am about. I can understand why a system built on a pattern must try to destroy the free mind, for this is one thing which can by inspection destroy such a system. Surely I can understand this, and I hate it and I will fight against it to preserve the one thing that separates us from the uncreative beasts. If the glory can be killed, we are lost.

The first step to healing the gut lining is understanding the causal insults, then eliminating or minimizing these. Here is a list of the potential triggers: Sugar Allergy/sensitivity to gluten (or other grain allergens), dairy, or other foods Allergy/sensitivity to chemicals such as those found in processed foods (sodas, artificial sweeteners, preservatives, dyes, binders, and so on) Herbicides (such as glyphosate) Pesticides GMO foods (genetically modified organisms) Alcohol Antibiotics—orally or in animal-based foods sourced from CAFOs (concentrated animal feeding operations) Anti-inflammatories—such as aspirin or other NSAIDs (non-steroidal anti-inflammatory drugs like ibuprofen), or steroids Stress In addition

Leaving aside the fight over fats, other characteristics of modern lifestyles also differ from those of our ancestors in ways that contribute to atherosclerosis and heart disease. One of these is overconsumption of salt—the only rock we eat. Most hunter-gatherers get sufficient salt, about 1 to 2 grams a day, from meat, and they have few other natural sources of this mineral unless they live near the ocean.74 Today we have salt in overabundance; we use it to preserve food, and it tastes so good that many people consume more than 3 to 5 grams a day. Excess

We’re continually being thrown of balance if we try to preserve an exclusively positive spiritual image of ourselves and maintain a life of peace and harmony. We do not want our neatly patterned existence to be abruptly interrupted because it sends our spiritual identity into a freefall. The strategic effort to defend ourselves from the rawness and unpredictability of life is the invitation to make peace and reconcile ourselves with the shadow side of life.

The reality is that these food chemists create “Frankenstein foods” within these huge, robotic, assembly-line factories. Here they dump all kinds of man-made preservatives, additives, and chemicals into the recipes for our favorite meals and snacks—in just the right amounts—so these “fake foods” can sit on grocery store shelves for months, years, and even decades without going bad.

The difference between a successful and an unsuccessful person is that, one has preserved his potentials while the other has processed his own!

There are several dozen storerooms with enough dried and sealed food to feed a fleet for a decade, if you want to call fortified and enriched sawdust dating from five millennia back ‘food.’” “It’s still nourishing?” “The ancients were good at preserving just about anything, except taste and themselves.

With so many new and even newer versions coming out so fast, we often gripe if authenticity gets lost in translation. But it’s not about mourning how things used to be done—you have to go and experience these things for yourself, whether it’s finding ways to preserve a tradition or thinking of different flavors that will make a dish your own.

The more progress we make in the food industry, the more additives and preserves we seem to use.

We live in the midst of an evil world, and see few with us, and many against us. We carry within us a weak heart, too ready at any moment to turn aside from the right way. We have near us, at every moment, a busy devil, watching continually for our halting, and seeking to lead us into temptation. Where shall we turn for comfort? What shall keep faith alive, and preserve us from sinking in despair? There is only one answer. We must look to Jesus. We must think on His almighty power, and His wonders of old time. We must call to mind how He can create food for His people out of nothing, and supply the needs of those who follow Him, even in the wilderness. And as we think these thoughts, we must remember that this Jesus still lives, never changes, and is on our side.

support added density. In spite of those challenges, TDR zoning can work. For example, in Montgomery County, adjacent to Washington D.C., TDR zoning has protected 40,000 acres in 20 years, achieving half the area’s farmland preservation

support added density. In spite of those challenges, TDR zoning can work. For example, in Montgomery County, adjacent to Washington D.C., TDR zoning has protected 40,000 acres in 20 years, achieving half the area’s farmland preservation goal without any public spending. Serenbe, Georgia, a master-planned farm community in the newly created city of Chattahoochee Hills, Georgia, on the edge of Atlanta, is a model for the successful integration of farming and development. It used TDRs to protect existing farms and the farming way of life by letting a conservancy organization oversee the purchase of development rights.

Liberty, next to religion, has been the motive of good deeds and the common pretext of crime, from the sowing of the seed at Athens, two thousand four hundred and sixty years ago, until the ripened harvest was gathered by men of our race. It is the delicate fruit of a mature civilisation; and scarcely a century has passed since nations, that knew the meaning of the term, resolved to be free. In every age its progress has been beset by its natural enemies, by ignorance and superstitution, by lust of conquest and by love of ease, by the strong man’s craving for power, and the poor man’s craving for food. During long intervals it has been utterly arrested, when nations were being rescued from barbarism and from the grasp of strangers, and when the perpetual struggle for existence, depriving men of all interest and understanding in politics, has made them eager to sell their birthright for a pottage, and ignorant of the treasure they resigned. At all times sincere friends of freedom have been rare, and its triumphs have been due to minorities, that have prevailed by associating themselves with auxiliaries whose objects often differed from their own; and this association, which is always dangerous, has been sometimes disastrous, by giving to opponents just grounds of opposition, and by kindling dispute over the spoils in the hour of success. No obstacle has been so constant, or so difficult to overcome, as uncertainty and confusion touching the nature of true liberty. If hostile interests have wrought much injury, false ideas have wrought still more; and its advance is recorded in the increase of knowledge, as much as in the improvement of laws. The history of institutions is often a history of deception and illusions; for their virtue depends on the ideas that produce and on the spirit that preserves them, and the form may remain unaltered when the substance has passed away.

Processed and Preserved Meats Basically, any type of meat product that you can buy at the store and eat without first cooking it yourself is a risk (salami, pepperoni, ham, jerky, bologna, hot dogs, etc.). It’s thought that the nitrites used in the preservation process are the culprits, which you’ll find on the list of ingredients (either as “nitrites” or “nitrates”). Meats and other foods that are smoked will also raise your risk level.