Food Stall Quotes

My heart is a Latin American food stall and your love is a health inspector from Zurich.

Watch a French housewife as she makes her way slowly along the loaded stalls… searching for the peak of ripeness and flavor… What you are seeing is a true artist at work, patiently assembling all the materials of her craft, just as the painter squeezes oil colors onto his palette ready to create a masterpiece.

An ash-gray dog with a white blaze on its forehead burst onto the rough terrain of the market on the first Sunday in December, knocked down tables of fried food, overturned Indians' stalls and lottery kiosks, and bit four people who happened to cross its path.

Echo lived her life according to two rules, the first of which was simple: don't get caught. ........ Some rules it would seam were meant to be broken.......... Rule number two, Echo thought snagging a pork bun from a food stall as she sailed past it. If you do get caught, run.

If a tourist enters a food stall thinking he's going to be cheated, the salesman will sense this and obligingly cheat hi. But if a Frenchman senses that a visitor is delighted to be in his store, and takes a genuine interest in what is for sale, then he'll just open up like a flower.

If a tourist enters a food stall thinking he's going to be cheated, the salesman will sense this and obligingly cheat him. But if a Frenchman senses that a visitor is delighted to be in his store, and takes a genuine interest in what is for sale, then he'll just open up like a flower.

I wonder how many people at H Mart miss their families. How many are thinking of them as they bring their trays back from the different stalls. If they’re eating to feel connected, to celebrate these people through food. Which ones weren’t able to fly back home this year, or for the past ten years? Which ones are like me, missing the people who are gone from their lives forever?

Who needs him? Or any man! Love is for people with not enough wine in their hands! With an equilibrium entirely hampered by my love of wine, I stumbled out of the dancing crowd into the food stalls in my daring quest for more cheese. My trusted nose locked on to the smell of aged cheddar and the race was on.

Food stall owners reach out with menus, calling out their dinner selections like midway prizes

Lou took a deep breath, inhaling the scent of just-cut flowers, fresh tamales from the food stands, and sunshine. She preferred the West Allis farmers' market to all others in the area, with its open sides, wide walkways, and rows of stalls. More recently, small tents serving hot sandwiches and fresh Mexican food had popped up outside the brick walls. It all looked so good, she'd learned long ago to come with limited funds or she would buy more produce than she could possibly use. She relished talking to the farmers, learning about what they grew and where. She liked to search for farmers growing something new and interesting she could use at Luella's. But today's visit was personal, not business. Sue had dragged her out to West Allis for a little lunch and some girl time with fall squash and Honeycrisp apples.

The hawker center was a large, open-air hall that housed four dozen independently owned food stalls, each specializing in a single signature dish, from barbecued stingray coated in fiery, pungent shrimp paste to Hokkien mee, a mixture of yellow and rice noodles, fried with eggs and then braised in rich, savory prawn stock.

वे बताती थीं कि हमें एक अच्छा रेजर-ब्लेड बनाने का नुस्खा भले ही न मालूम हो, पर कूड़े को स्वादिष्ट खाद्य पदार्थों में बदल देने की तरकीब सारी दुनिया में अकेले हमीं को आती है।

Though the fig tree does not bud and there is no fruit on the vines, though the olive crop fails and the fields produce no food, though there are no sheep in the pen and no cattle in the stalls, 18 yet I will triumph in •Yahweh; I will rejoice in the God of my salvation!  19 Yahweh my Lord is my strength; He makes my feet like those of a deer  and enables me to walk on mountain heights! 

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

Joséphine helped me prepare dinner: a salad of green beans and tomatoes in spiced oil, red and black olives from the Thursday market stall, walnut bread, fresh basil from Narcisse, goat's cheese, red wine from Bordeaux.

But Wilson was ahead of the curve. Long before the first octopus-enrichment handbook was published, many octopuses ago, he set out to create a safe toy worthy of an octopus’s intellect. Working at his lab at Arthur D. Little Corp., Wilson devised a series of three clear Plexiglas cubes with different locks. The smallest of the three has a sliding latch that twists to lock down, like the bolt on a horse’s stall. You can put a live crab—a favorite food—inside and leave the lid unlocked. The octopus will lift the lid. When you lock the lid, invariably the octopus will figure out how to open it. Then it’s time to deploy the second cube. This one has a latch that slides counterclockwise to catch on a bracket. You put the crab in the first box and then lock it inside the second box. The octopus will figure it out. And finally, there’s a third cube. This one has two different latches: a bolt that slides into position to lock down, and a second one with a lever arm, sealing the lid much like an old-fashioned canning jar closes. Bill told me that once the octopus “gets it,” the animal can open all four locks in three or four minutes.

Though the fig tree should not blossom, nor fruit be on the vines, the produce of the olive fail and the fields yield no food, the flock be cut off from the fold and there be no herd in the stalls, yet I will rejoice in the Lord. Habakkuk 3:17-18

Nell walks what feels like the length of Paris. She walks through the numbered arrondissements, meandering through a food market, gazing at the glossy produce, both familiar and not at the same time, accepting a plum at a stallholder's urging and then buying a small bag in lieu of breakfast and lunch. She sits on a bench by the Seine, watching the tourist boats go by, and eats three of the plums, thinking of how it felt to hold the tiller, to gaze onto the moonlit waters. She tucks the bag under her arm as if she does this all the time and takes the Metro to a brocante recommended in one of her guidebooks, allowing herself an hour to float among the stalls, picking up little objects that someone once loved, mentally calculating the English prices, and putting them down again. And as she walks, in a city of strangers, her nostrils filled with the scent of street food, her ears filled with an unfamiliar language, she feels something unexpected wash through her. She feels connected, alive.

Habakkuk: Though the fig tree does not bud and there are no grapes on the vines, though the olive crop fails and the fields produce no food, though there are no sheep in the pen and no cattle in the stalls, yet I will rejoice in the Lord, I will be joyful in God my Savior. 3:17–18

Though the fig tree may not blossom,     Nor fruit be on the vines;     Though the labor of the olive may fail,     And the fields yield no food;     Though the flock may be cut off from the fold,     And there be no herd in the stalls—   18 Yet I will rejoice in the LORD,     I will joy in the God of my salvation.

They spent the next hour nibbling their way through the food stalls, sharing spiral-cut potatoes, pork sandwiches, and cream puffs. They found a table in one of the many shaded beer gardens, and Lou retrieved some ice-cold Summer Shandys to go with their food. The beer had a light lemon edge that offset the malt, making it an ideal hot-summer-day drink. The potato spirals, long twirls coated in bright orange cheese, combined the thin crispiness of a potato chip with a French fry. And the cream puffs... The size of a hamburger on steroids, the two pate a choux ends showcased almost two cups of whipped cream- light, fluffy, and fresh.

Mexico City is a perpetual picnic. Literally. There is a dizzying amount of wonderful food here, and the majority of it is consumed standing on one’s feet, on the scarred and broken concrete sidewalk. It is dispensed from whitewashed metal stands, doled out of baskets and buckets, fried on griddles barely balanced over planks, ladled out of huge metal pots.

The torta, Mexico’s version of the sandwich, is the quintessential comida capitalina – urban fast food that is both European and truly Mexican. According to legend, they were invented at the turn of the 20th century by one Sr. Armando, an Italian immigrant, as his riff on the Italian pannino, adapting it to available ingredients and the locals’ penchant for avocado and chili.

Working hard is important. But more effort does not necessarily yield more results. “Less but better” does. Ferran Adrià, arguably the world’s greatest chef, who has led El Bulli to become the world’s most famous restaurant, epitomizes the principle of “less but better” in at least two ways. First, his specialty is reducing traditional dishes to their absolute essence and then re-imagining them in ways people have never thought of before. Second, while El Bulli has somewhere in the range of 2 million requests for dinner reservations each year, it serves only fifty people per night and closes for six months of the year. In fact, at the time of writing, Ferran had stopped serving food altogether and had instead turned El Bulli into a full-time food laboratory of sorts where he was continuing to pursue nothing but the essence of his craft.1 Getting used to the idea of “less but better” may prove harder than it sounds, especially when we have been rewarded in the past for doing more … and more and more. Yet at a certain point, more effort causes our progress to plateau and even stall. It’s true that the idea of a direct correlation between results and effort is appealing. It seems fair. Yet research across many fields paints a very different picture. Most people have heard of the “Pareto Principle,” the idea, introduced as far back as the 1790s by Vilfredo Pareto, that 20 percent of our efforts produce 80 percent of results. Much later, in 1951, in his Quality-Control Handbook, Joseph Moses Juran, one of the fathers of the quality movement, expanded on this idea and called it “the Law of the Vital Few.”2 His observation was that you could massively improve the quality of a product by resolving a tiny fraction of the problems. He found a willing test audience for this idea in Japan, which at the time had developed a rather poor reputation for producing low-cost, low-quality goods. By adopting a process in which a high percentage of effort and attention was channeled toward improving just those few things that were truly vital, he made the phrase “made in Japan” take on a totally new meaning. And gradually, the quality revolution led to Japan’s rise as a global economic power.3

Factory farm animals cannot walk, run, stretch freely, or be part of a family or herd. True, many wild animals die from adverse conditions or are killed by predators; but animals kept in farms do not live for more than a fraction of their normal life span either. [The factory farm] deprives animals of their most basic natural activity, the search for food. The result is a life of utter boredom, with nothing at all to do but lie in a stall and eat.

But your lolas took offense at being called witches. That is an Amerikano term, they scoff, and that they live in the boroughs of an American city makes no difference to their biases. Mangkukulam was what they styled themselves as, a title still spoken of with fear in their motherland, with its suggestions of strange healing and old-world sorcery. Nobody calls their place along Pepper Street Old Manila, either, save for the women and their frequent customers. It was a carinderia, a simple eatery folded into three food stalls; each manned by a mangkukulam, each offering unusual specialties: Lola Teodora served kare-kare, a healthy medley of eggplant, okra, winged beans, chili peppers, oxtail, and tripe, all simmered in a rich peanut sauce and sprinkled generously with chopped crackling pork rinds. Lola Teodora was made of cumin, and her clients tiptoed into her stall, meek as mice and trembling besides, only to stride out half an hour later bursting at the seams with confidence. But bagoong- the fermented-shrimp sauce served alongside the dish- was the real secret; for every pound of sardines you packed into the glass jars you added over three times that weight in salt and magic. In six months, the collected brine would turn reddish and pungent, the proper scent for courage. unlike the other mangkukulam, Lola Teodora's meal had only one regular serving, no specials. No harm in encouraging a little bravery in everyone, she said, and with her careful preparations it would cause little harm, even if clients ate it all day long. Lola Florabel was made of paprika and sold sisig: garlic, onions, chili peppers, and finely chopped vinegar-marinated pork and chicken liver, all served on a sizzling plate with a fried egg on top and calamansi for garnish. Sisig regular was one of the more popular dishes, though a few had blanched upon learning the meat was made from boiled pigs' cheeks and head.

Where would tourism be without a little luxury and a taste of night life? There were several cities on Deanna, all moderate in size, but the largest was the capital, Atro City. For the connoisseur of fast-foods, Albrechts’ famous hotdogs and coldcats were sold fresh from his stall (Albrecht’s Takeaways) on Lupini Square. For the sake of his own mental health he had temporarily removed Hot Stuff Blend from the menu. The city was home to Atro City University, which taught everything from algebra and make-up application to advanced stamp collecting; and it was also home to the planet-famous bounty hunter – Beck the Badfeller. Beck was a legend in his own lifetime. If Deanna had any folklore, then Beck the Badfeller was one of its main features. He was the local version of Robin Hood, the Davy Crockett of Deanna. The Local rumor mill had it he was so good he could find the missing day in a leap year. Once, so the story goes, he even found a missing sock.

In the time of chimpanzees, I was a monkey Butane in my veins and I'm out to cut the junkie With the plastic eyeballs, spray paint the vegetables Dog food stalls with the beefcake pantyhose Kill the headlights and put it in neutral Stock car flamin' with a loser in the cruise control Baby's in Reno with the Vitamin D Got a couple of couches, sleep on the love seat Someone came in sayin' I'm insane to complain About a shotgun wedding and a stain on my shirt Don't believe everything that you breathe You get a parking violation and a maggot on your sleeve So shave your face with some mace in the dark Savin' all your food stamps and burnin' down the trailer park Yo, cut it Soy un perdedor I'm a loser, baby, so why don't you kill me? (Double barrel buckshot) Soy un perdedor I'm a loser baby, so why don't you kill me? Forces of evil on a bozo nightmare Ban all the music with a phony gas chamber 'Cause one's got a weasel and the other's got a flag One's on the pole, shove the other in a bag With the rerun shows and the cocaine nose-job The daytime crap of the folksinger slob He hung himself with a guitar string A slab of turkey neck and it's hangin' from a pigeon wing You can't write if you can't relate Trade the cash for the beef, for the body, for the hate And my time is a piece of wax fallin' on a termite That's chokin' on the splinters Soy un perdedor I'm a loser baby, so why don't you kill me? (Get crazy with the cheese whiz) Soy un perdedor I'm a loser baby, so why don't you kill me? (Drive-by body pierce) Yo, bring it on down I'm a driver, I'm a winner Things are gonna change, I can feel it Soy un perdedor I'm a loser baby, so why don't you kill me? (I can't believe you) Soy un perdedor I'm a loser baby, so why don't you kill me? Soy un perdedor I'm a loser baby, so why don't you kill me? (Sprechen sie Deutsche, baby) Soy un perdedor I'm a loser, baby, so why don't you kill me? (Know what I'm sayin'?)

I dreamed not long ago of that market with all its vivid textures. I walked through the stalls with a basket over my arms as always and went right to Edita for a bunch of fresh cilantro. We chatted and laughed and when I held out my coins she waved them off, patting my arm and sending me away. A gift, she said. Muchas gracias, señora, I replied. There was my favorite panadera, with clean cloths laid over the round loaves. I chose a few rolls, opened my purse, and this vendor too gestured away my money as if I were impolite to suggest paying. I looked around in bewilderment; this was my familiar market and yet everything had changed. It wasn't just for me—no shopper was paying. I floated through the market with a sense of euphoria. Gratitude was the only currency accepted here. It was all a gift. It was like picking strawberries in my field: the merchants were just the intermediaries passing on gifts from the earth. I looked in my basket: two zucchinis, an onion, tomatoes, bread, and a bunch of cilantro. It was still half empty, but it felt full. I had everything I needed. I glanced over at the cheese stall, thinking to get some, but knowing it would be given, not sold, I decided I could do without. It's funny: Had all the things in the market merely been a very low price, I probably would have scooped up as much as I could. But when everything became a gift, I felt self-restraint. I didn't want to take too much. And I began thinking of what small presents I might bring to the vendors tomorrow. The dream faded, of course, but the feelings of euphoria and then of self-restraint remain. I've thought of it often and recognize now that I was witness there to the conversion of a market economy to a gift economy, from private goods to common wealth. And in that transformation the relationships became as nourishing as the food I was getting. Across the market stalls and blankets, warmth and compassion were changing hands. There was a shared celebration of abundance for all we'd been given. And since every market basket contained a meal, there was justice.

when our boulevards are lined with an infinity of bad eating houses filled with dead-faced people placed like mute beasts in their stalls; today, when one out of every three marriages ends in divorce ... It seems incredible that normal human beings not only tolerate the average American restaurant food, but actually prefer it to eating at home. The only possible explanation for such deliberate mass-poisoning, a kind of suicide of the spirit as well as the body, is that meals in the intimacy of a family dining-room or kitchen are unbearable.

Al and Lou had arrived at the Wisconsin State Fair by nine in the morning for fresh egg omelettes in the Agriculture Building and some apple cider donuts. They'd nibbled their donuts and wandered the stalls celebrating various products grown and raised in Wisconsin. You could sample and buy anything, from honey-filled plastic sticks to ostrich steaks to cranberry scones. They followed up their breakfast with a stop at the milk barn, where Lou had forced him to try root beer-flavored milk. While he'd been skeptical, it tasted delicious and precisely like a root beer float.

By the end of 1986, the Liquidators had decontaminated more than 600 villages and towns. Army troops travelling in armoured vehicles washed Kiev’s buildings continually throughout May and June, and it became a crime to own a personal dosimeter in the city for more than two years after the accident. The government placed strict controls on the sale of fresh food; open-air stalls were banned. These restrictions lead the Head of the Central Sanitary and Epidemiological Service of the Ukraine to remark that, “thousands of ice cream, cake and soft drink stalls have vanished from the streets of Kiev.228

You did your best to be a good student. You chopped and cooked and measured and served according to her wishes. But sometimes you wondered if the stall could stand to be upgraded with modern comfort food. With pandan ensaymada instead of the increasingly popular but also growingly common ube, the fresh bread from the oven and the cheese still melting, sweetly fragrant from the infusion of those steeped leaves and as simple as a summer morning. Or chopped watermelons in bulalo soup to replace tomatoes, for that extra tang. Or even pork adobo, but with chili and sweet pineapples. You had so many ideas.

Clark Air base in Angeles City is a hub of commerce. The streets teem with industrious Filipinos hustling to make a living. Rusty cars and trucks clog narrow streets and honk their horns with abandon. Jeepneys ferry passengers around town for only a few pesos and serve as public transportation. The jeepney is the official vehicle of the Philippines. Jeepneys are long, open-sided jeeps and have bench seats for passengers. The best jeepneys are very ornate, their hoods festooned with a multitude of fancy chrome horses and ornaments, multihued streamers, and hand-operated rubber-bulb horns. Safety standards are third-world-relaxed in the PI, and jeepney drivers casually smoke cigarettes while they sit with plastic containers of gasoline nestled between their feet. The clear plastic jugs have a tube that connects to the engine and serves as the jeepney’s improvised gas tank, making it easier for the driver to monitor and conserve fuel. Jeepneys are not the only transportation available. Small, sidecar-equipped motorcycles called tricycles, also serve as cheap taxis, crowding the streets near popular establishments. The alleys are lined with side-by-side food stalls, and street vendors occupy every corner.

After Mrs. Ma hurried off, Charlie tested the shaved ice and glanced at the spirits drifting into Hungry Heart Row. They'd been pouring in since dawn, wandering through the stalls that each participating restaurant had set up, clustering around a fragrant Crock-Pot of ash-e-reshte and platters full of pumpkin tamales. Across the street, Lila from the local pastelería was unboxing dozens of conchas and novias, each one more brightly colored than the last. Charlie got to work setting out the fixings. Assembling a bowl of shaved ice was a lot like making an ice cream sundae. Just replace the ice cream with slivers of ice and cover them with toppings that take on a special Asian flair- grass jelly, chunks of mango or sliced strawberries, and Waipo's mung beans in syrup.

But here through the dusk comes one who is not glad to be at rest. He is a workman on the ranch, an old man, an immigrant Italian. He takes his hat off to me in all servility, because, forsooth, I am to him a lord of life. I am food to him, and shelter, and existence. He has toiled like a beast all his days, and lived less comfortably than my horses in their deep-strawed stalls. He is labour-crippled. He shambles as he walks. One shoulder is twisted higher than the other. His hands are gnarled claws, repulsive, horrible. As an apparition he is a pretty miserable specimen. His brain is as stupid as his body is ugly. "His brain is so stupid that he does not know he is an apparition," the White Logic chuckles to me. "He is sense-drunk. He is the slave of the dream of life. His brain is filled with superrational sanctions and obsessions. He believes in a transcendent over-world. He has listened to the vagaries of the prophets, who have given to him the sumptuous bubble of Paradise. He feels inarticulate self-affinities, with self-conjured non-realities. He sees penumbral visions of himself titubating fantastically through days and nights of space and stars. Beyond the shadow of any doubt he is convinced that the universe was made for him, and that it is his destiny to live for ever in the immaterial and supersensuous realms he and his kind have builded of the stuff of semblance and deception. "But you, who have opened the books and who share my awful confidence—you know him for what he is, brother to you and the dust, a cosmic joke, a sport of chemistry, a garmented beast that arose out of the ruck of screaming beastliness by virtue and accident of two opposable great toes. He is brother as well to the gorilla and the chimpanzee. He thumps his chest in anger, and roars and quivers with cataleptic ferocity. He knows monstrous, atavistic promptings, and he is composed of all manner of shreds of abysmal and forgotten instincts." "Yet he dreams he is immortal," I argue feebly. "It is vastly wonderful for so stupid a clod to bestride the shoulders of time and ride the eternities." "Pah!" is the retort. "Would you then shut the books and exchange places with this thing that is only an appetite and a desire, a marionette of the belly and the loins?" "To be stupid is to be happy," I contend. "Then your ideal of happiness is a jelly-like organism floating in a tideless, tepid twilight sea, eh?

committing suicide, both for your own sake and that of your companions. Both sexually and socially the polar explorer must make up his mind to be starved. To what extent can hard work, or what may be called dramatic imagination, provide a substitute? Compare our thoughts on the march; our food dreams at night; the primitive way in which the loss of a crumb of biscuit may give a lasting sense of grievance. Night after night I bought big buns and chocolate at a stall on the island platform at Hatfield station, but always woke before I got a mouthful to my lips; some companions who were not so highly strung were more fortunate, and ate their phantom meals. And the darkness, accompanied it may be almost continually by howling blizzards which prevent you seeing your hand before your face. Life in such surroundings is both mentally and physically cramped; open-air exercise is restricted and in blizzards quite impossible, and you realize how much you lose by your inability to see the world about you when you are out-of-doors. I am told that when confronted by a lunatic or one who under the influence of some great grief or shock contemplates suicide, you should take that man out-of-doors and walk him about: Nature will do the rest. To normal people like ourselves living under abnormal circumstances Nature could do much to lift our thoughts out of the rut of everyday affairs, but she loses much of her healing power when she cannot be seen, but only felt, and when that feeling is intensely uncomfortable. Somehow in judging polar life you must discount compulsory endurance; and find out what a man can shirk, remembering always that it is a sledging life which

It's hard to form a lasting connection when your permanent address is an eight-inch mailbox in the UPS store. Still,as I inch my way closer, I can't help the way my breath hitches, the way my insides thrum and swirl. And when he turns,flashing me that slow, languorous smile that's about to make him world famous,his eyes meeting mine when he says, "Hey,Daire-Happy Sweet Sixteen," I can't help but think of the millions of girls who would do just about anything to stand in my pointy blue babouches. I return the smile, flick a little wave of my hand, then bury it in the side pocket of the olive-green army jacket I always wear. Pretending not to notice the way his gaze roams over me, straying from my waist-length brown hair peeking out from my scarf, to the tie-dyed tank top that clings under my jacket,to the skinny dark denim jeans,all the way down to the brand-new slippers I wear on my feet. "Nice." He places his foot beside mine, providing me with a view of the his-and-hers version of the very same shoe. Laughing when he adds, "Maybe we can start a trend when we head back to the States.What do you think?" We. There is no we. I know it.He knows it.And it bugs me that he tries to pretend otherwise. The cameras stopped rolling hours ago, and yet here he is,still playing a role. Acting as though our brief, on-location hookup means something more. Acting like we won't really end long before our passports are stamped RETURN. And that's all it takes for those annoyingly soft girly feelings to vanish as quickly as a flame in the rain. Allowing the Daire I know,the Daire I've honed myself to be, to stand in her palce. "Doubtful." I smirk,kicking his shoe with mine.A little harder then necessary, but then again,he deserves it for thinking I'm lame enough to fall for his act. "So,what do you say-food? I'm dying for one of those beef brochettes,maybe even a sausage one too.Oh-and some fries would be good!" I make for the food stalls,but Vane has another idea. His hand reaches for mine,fingers entwining until they're laced nice and tight. "In a minute," he says,pulling me so close my hip bumps against his. "I thought we might do something special-in honor of your birthday and all.What do you think about matching tattoos?" I gape.Surely he's joking. "Yeah,you know,mehndi. Nothing permanent.Still,I thought it could be kinda cool." He arcs his left brow in his trademark Vane Wick wau,and I have to fight not to frown in return. Nothing permanent. That's my theme song-my mission statement,if you will. Still,mehndi's not quite the same as a press-on. It has its own life span. One that will linger long after Vane's studio-financed, private jet lifts him high into the sky and right out of my life. Though I don't mention any of that, instead I just say, "You know the director will kill you if you show up on set tomorrow covered in henna." Vane shrugs. Shrugs in a way I've seen too many times, on too many young actors before him.He's in full-on star-power mode.Think he's indispensable. That he's the only seventeen-year-old guy with a hint of talent,golden skin, wavy blond hair, and piercing blue eyes that can light up a screen and make the girls (and most of their moms) swoon. It's a dangerous way to see yourself-especially when you make your living in Hollywood. It's the kind of thinking that leads straight to multiple rehab stints, trashy reality TV shows, desperate ghostwritten memoirs, and low-budget movies that go straight to DVD.

All you ever have is lard on bread,” said Valentine. Patrice shut her mouth. Nobody said anything. Valentine was trying to say that was poor people food. But everybody ate lard on bread with salt and pepper. “That sounds good. Anybody have a piece?” said Doris. “Break me off some.” “Here,” said Curly Jay, who got her name for her hair when she was little. The name stuck even though her hair was now stick-straight. Everybody looked at Doris as she tried the lard on bread. “Not half bad,” she pronounced. Patrice looked pityingly at Valentine. Or was it Pixie who did that? Anyway, lunchtime was over and now her stomach wouldn’t growl all afternoon. She said thank you, loudly, to the whole table, and went into the bathroom. There were two stalls. Valentine was the only other woman in the bathroom. Patrice recognized her brown shoes with the scuffs painted over. They were both on their times. “Oh no,” said Valentine through the partition. “Oh, it’s bad.” Patrice opened her purse, struggled with her thoughts, then handed one of her folded rags beneath the wooden divider. It was clean, white, bleached. Valentine took it out of her hand. “Thanks.” “Thanks who?” A pause. “Thank you damn well much. Patrice.” Then a laugh. “You saved my ass.” “Saved your flat ass.” Another laugh. “Your ass is flatter.

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

The crispy crunch of the savory parmesan wings. The thick and smooth Ankake sauce. And under those lies the tender and springy chicken meat that floods the mouth with its umami-laden juices with each bite! Even the delicate aftertaste unique to the Satsuma Jidori has been vividly enhanced! You would think by adding powerfully flavored ingredients like cheese and pork jowl that the overall taste would become heavy and cloying, but that isn't the case at all! The answer to that is in the Ankake sauce. I seasoned that Jidori stock with one special secret ingredient. "Yukihira, quit stalling! What the heck is that ingredient? Tell me! Now!" "It's ketchup. I used good ol' tomato ketchup to make that Ankake sauce... ... into a special house-blend sweet n' sour sauce!" "Ketchup?!" Sweet n' sour sauce is used in a lot of dishes, from obvious ones like sweet n' sour pork, to regional varieties ofTenshinhan crab omelet over rice, and even seafood dishes like deep-fried cod! It's especially handy for Chinese cooking, which commonly makes use of a variety of oils. It's perfect for alleviating the thick oiliness of some dishes, giving them a fresh and tangy flavor. So by adding the tart acidity of tomato-based ketchup to make my Ankake sauce... ... it wipes out the cloying greasiness of both the Parmesan cheese and the pork jowl, leaving only their rich flavors behind. Not only that, it also brings out the Satsuma Jidori's renowned delicate aftertaste!" "The base broth of the sauce is from a stock I made from the Jidori's carcass, so of course it will pair well with the wing meat. And to top it all off, Parmesan cheese and tomatoes are a great match for each other!" "Oh... oh, now I see! That's how you managed to keep from smothering the Jidori's unique flavor! Tomatoes are one big lump of the umami component glutamic acid! Add the inosinic acid from the Jidori and the Guanylic acid from the shiitake mushrooms, and you have three umami compounds all magnifying each other! The techniques for emphasizing the unique and delicious flavors of a Jidori... the three-way umami-component magnification effect... the synergy between ketchup and cheese... the texture contrast between the crispy cheese wings and the smooth Ankake sauce... all of those rest squarely on the foundation of the tomato's tart acidity!

We've been here three days already, and I've yet to cook a single meal. The night we arrived, my dad ordered Chinese takeout from the old Cantonese restaurant around the corner, where they still serve the best egg foo yung, light and fluffy and swimming in rich, brown gravy. Then there had been Mineo's pizza and corned beef sandwiches from the kosher deli on Murray, all my childhood favorites. But last night I'd fallen asleep reading Arthur Schwartz's Naples at Table and had dreamed of pizza rustica, so when I awoke early on Saturday morning with a powerful craving for Italian peasant food, I decided to go shopping. Besides, I don't ever really feel at home anywhere until I've cooked a meal. The Strip is down by the Allegheny River, a five- or six-block stretch filled with produce markets, old-fashioned butcher shops, fishmongers, cheese shops, flower stalls, and a shop that sells coffee that's been roasted on the premises. It used to be, and perhaps still is, where chefs pick up their produce and order cheeses, meats, and fish. The side streets and alleys are littered with moldering vegetables, fruits, and discarded lettuce leaves, and the smell in places is vaguely unpleasant. There are lots of beautiful, old warehouse buildings, brick with lovely arched windows, some of which are now, to my surprise, being converted into trendy loft apartments. If you're a restaurateur you get here early, four or five in the morning. Around seven or eight o'clock, home cooks, tourists, and various passers-through begin to clog the Strip, aggressively vying for the precious few available parking spaces, not to mention tables at Pamela's, a retro diner that serves the best hotcakes in Pittsburgh. On weekends, street vendors crowd the sidewalks, selling beaded necklaces, used CDs, bandanas in exotic colors, cheap, plastic running shoes, and Steelers paraphernalia by the ton. It's a loud, jostling, carnivalesque experience and one of the best things about Pittsburgh. There's even a bakery called Bruno's that sells only biscotti- at least fifteen different varieties daily. Bruno used to be an accountant until he retired from Mellon Bank at the age of sixty-five to bake biscotti full-time. There's a little hand-scrawled sign in the front of window that says, GET IN HERE! You can't pass it without smiling. It's a little after eight when Chloe and I finish up at the Pennsylvania Macaroni Company where, in addition to the prosciutto, soppressata, both hot and sweet sausages, fresh ricotta, mozzarella, and imported Parmigiano Reggiano, all essential ingredients for pizza rustica, I've also picked up a couple of cans of San Marzano tomatoes, which I happily note are thirty-nine cents cheaper here than in New York.

Kneeling in a stall of the Caruthers Library bathroom, defeated by the heat and the dust, what I want to know is this: Whose fucking idea was it to grow food in a desert?

Evening Markets On Wednesday evenings from mid-November to the end of February the Summer Night Market takes over. It’s a lively social event featuring hawker-style food stalls, bars and music and dance performances. There's also a Winter Night Market each Wednesday evening in August.

With six thousand miles separating me from sleep, I stumbled down into the subway at dawn and emerged on the outskirts of the Tsukiji market just as the sun broke across Tokyo Bay. Inside the market, I saw the entire ocean on display: swollen-bellied salmon, dark disks of abalone, vast armies of exotic crustaceans, conger eels so shiny and new they looked to be napping in their Styrofoam boxes. I stumbled onward to a tuna auction, where a man in a trader's cap worked his way through a hundred silver carcasses scattered across the cement floor, using a system of rapid hand motions and guttural noises unintelligible to all but a select group of tuna savants. When the auction ended, I followed one of the bodies back to its buyer's stall, where a man and his son used band saw, katana blade, cleaver, and fillet knife to work the massive fish down into sellable components: sinewy tail meat for the cheap izakaya, ruby loins for hotel restaurants, blocks of marbled belly for the high-end sushi temples. By 8:00 a.m. I was starving. First, a sushi feast, a twelve-piece procession of Tsukiji's finest- fat-frizzled bluefin, chewy surf clam, a custardy slab of Hokkaido uni- washed down with frosty glasses of Kirin. Then a bowl of warm soba from the outer market, crowned at the last second with a golden nest of vegetable tempura.

Tell me," he demanded as he pushed me further under the water so he could share it with me too. "Tell me what the look was about," he added so I couldn't use confusion as a stalling tactic again. "It's nothing it's just..." I exhaled loud enough to call it a sigh as I shrugged a shoulder. "I'm... happy." "Really?" he asked, rolling his eyes. "Happy? That's what all the fuss is about? Pretty sure I wouldn't want you to be miserable around me, sweetheart." "It's not that. It's..." I trailed off, uncomfortable. How do you tell someone that you had only known a couple weeks that being around them gave you a soul-deep kind of contentedness? I was pretty sure there was no way to say that without coming off as clingy or batshit crazy. "I make you happy," he guessed, no inflection in his voice pointing at anything but understanding. "I guess that's how I would put it." "And that'd be a problem because," he prompted, reaching past me for a bar of soap and sudsing it up in his hands. When I didn't say anything, he reached out toward me and started soaping up my shoulders, breasts, belly. "Look Maddy, that's the point of being with someone, isn't it? To find some kind of happiness there?" "Yeah, it just seems a little, I don't know... soon." "Because of the break-up or just in general?" That was a good question. Maybe both. "Can I ask you something?" he asked at my silence. "Sure." "We've known each other for weeks. Granted, the physical part of this is new, but we've talked about everything from food and TV to books and politics. How can this feel too soon?" He had a point. "I guess you're right," I admitted as his soapy hand moved lower. "Good, now we got that shit out of the way," he said as his fingers slid between my thighs and up, working soapy circles over my clit until my hands had to slap down on his shoulders to stay upright. So then he made sure I was thoroughly clean. And then we went to bed and he made me dirty all over again. I fell asleep thinking he was right; it wasn't too soon. And while it was smart to be prudent, as Brant yanked me onto his chest and fell asleep with his hand in my hair because he had been absentmindedly stroking it when he passed out, I decided to remember that I couldn't let fear make me ration out my feelings. I wasn't going to sabotage something that made me happy.

Rose petals.” Katharine swept her arm toward a huddle of stalls farther up the street. “Can you see the sacks? They’re full of dried petals and rosebuds. They use them to flavor the food here as well as for perfume. You can get rose-tasting water and ice cream if you fancy it.

When I started sixth grade, the other kids made fun of Brian and me because we were so skinny. They called me spider legs, skeleton girl, pipe cleaner, two-by-four, bony butt, stick woman, bean pole, and giraffe, and they said I could stay dry in the rain by standing under a telephone wire. At lunchtime, when other kids unwrapped their sandwiches or bought their hot meals, Brian and I would get out books and read. Brian told everyone he had to keep his weight down because he wanted to join the wrestling team when he got to high school. I told people that I had forgotten to bring my lunch. No one believed me, so I started hiding in the bathroom during lunch hour. I’d stay in one of the stalls with the door locked and my feet propped up so that no one would recognize my shoes. When other girls came in and threw away their lunch bags in the garbage pails, I’d go retrieve them. I couldn’t get over the way kids tossed out all this perfectly good food: apples, hard-boiled eggs, packages of peanut-butter crackers, sliced pickles, half-pint cartons of milk, cheese sandwiches with just one bite taken out because the kid didn’t like the pimentos in the cheese. I’d return to the stall and polish off my tasty finds. There was, at times, more food in the wastebasket than I could eat. The first time I found extra food—a bologna-and-cheese sandwich—I stuffed it into my purse to take home for Brian. Back in the classroom, I started worrying about how I’d explain to Brian where it came from. I was pretty sure he was rooting through the trash, too, but we never talked about it. As I sat there trying to come up with ways to justify it to Brian, I began smelling the bologna. It seemed to fill the whole room. I became terrified that the other kids could smell it, too, and that they’d turn and see my overstuffed purse, and since they all knew I never ate lunch, they’d figure out that I had pinched it from the trash. As soon as class was over, I ran to the bathroom and shoved the sandwich back in the garbage can.

Though the fig tree does not bud and there is no fruit on the vines, though the olive crop fails and the fields produce no food, though there are no sheep in the pen and no cattle in the stalls, 18 yet I will triumph in •Yahweh; I will rejoice in the God of my salvation!  19 Yahweh my Lord is my strength; He makes my feet like those of a deer  and enables me to walk on mountain heights!

Dad bought us food from every single stall on the pier – lemon pancakes and doughnuts oozing jam and salty chips and fluffy candyfloss and 99 ice creams, just as he promised.

Looking around, he sought his sheep, and then realized that he was in a new world. But instead of being saddened, he was happy. He no longer had to seek out food and water for the sheep; he could go in search of his treasure, instead. He had not a cent in his pocket, but he had faith. He had decided, the night before, that he would be as much an adventurer as the ones he had admired in books. He walked slowly through the market. The merchants were assembling their stalls, and the boy helped a candy seller to do his. The candy seller had a smile on his face: he was happy, aware of what his life was about, and ready to begin a day’s work. His smile reminded the boy of the old man—the mysterious old king he had met. “This candy merchant isn’t making candy so that later he can travel or marry a shopkeeper’s daughter. He’s doing it because it’s what he wants to do,” thought the boy. He realized that he could do the same thing the old man had done—sense whether a person was near to or far from his Personal Legend. Just by looking at them. It’s easy, and yet I’ve never done it before, he thought.

Looking around, he sought his sheep, and then realized that he was in a new world. But instead of being saddened, he was happy. He no longer had to seek out food and water for the sheep; he could go in search of his treasure, instead. He had not a cent in his pocket, but he had faith. He had decided, the night before, that he would be as much an adventurer as the ones he had admired in books. He walked slowly through the market. The merchants were assembling their stalls, and the boy helped a candy seller to do his. The candy seller had a smile on his face: he was happy, aware of what his life was about, and ready to begin a day’s work. His smile reminded the boy of the old man—the mysterious old king he had met. “This candy merchant isn’t making candy so that later he can travel or marry a shopkeeper’s daughter. He’s doing it because it’s what he wants to do,” thought the boy. He realized that he could do the same thing the old man had done—sense whether a person was near to or far from his Personal Legend. Just by looking at them. It’s easy, and yet I’ve never done it before, he thought. When the stall was assembled, the candy seller offered the boy the first sweet he had made for the day. The boy thanked him, ate it, and went on his way. When he had gone only a short distance, he realized that, while they were erecting the stall, one of them had spoken Arabic and the other Spanish. And they had understood each other perfectly well. There must be a language that doesn’t depend on words, the boy thought. I’ve already had that experience with my sheep, and now it’s happening with people. He was learning a lot of new things. Some of them were things that he had already experienced, and weren’t really new, but that he had never perceived before. And he hadn’t perceived them because he had become accustomed to them. He realized: If I can learn to understand this language without words, I can learn to understand the world.

Whatever fear he’d instilled in people on the streets was of no consequence inside the market, packed with ramshackle stalls and vendors and food stands, smoke drifting throughout, the tang of blood and spark of magic acrid in his nostrils. And above it all, against the far wall of the enormous space, was a towering mosaic, the tiles taken from an ancient temple in Pangera, restored and re-created here in loving detail, despite its gruesome depiction: cloaked and hooded death, the skeleton’s face grinning out from the cowl, a scythe in one hand and an hourglass in the other. Above its head, words had been crafted in the Republic’s most ancient language: Memento Mori.

Meanwhile life was hard. The winter was as cold as the last one had been, and food was even shorter. Once again all rations were reduced, except those of the pigs and the dogs. A too rigid equality in rations, Squealer explained, would have been contrary to the principles of Animalism. In any case he had no difficulty in proving to the other animals that they were NOT in reality short of food, whatever the appearances might be. For the time being, certainly, it had been found necessary to make a readjustment of rations (Squealer always spoke of it as a “readjustment,” never as a “reduction”), but in comparison with the days of Jones, the improvement was enormous. Reading out the figures in a shrill, rapid voice, he proved to them in detail that they had more oats, more hay, more turnips than they had had in Jones’s day, that they worked shorter hours, that their drinking water was of better quality, that they lived longer, that a larger proportion of their young ones survived infancy, and that they had more straw in their stalls and suffered less from fleas. The animals believed every word of it.

We’re an Italian family, and food is as important to the holiday as a virgin giving birth to an illegitimate baby in a horse stall.

I started to watch nameless men and women in the street. We were alike: none of us heroes, just ordinary people—extras—drifting through messy streets in a vast, messy Beijing. One morning, I went for a walk along the rubble-filled roads near my building. The area was being completely reconstructed. Three or four giant trucks had just arrived to start their demolition. Old buildings were going. Entire streets were going. In just one night all the food stalls had disappeared, along with the men from the countryside who used to run them.

17Though the afig tree should not blossom† And there be no 1fruit on the vines, Though the yield of the bolive should fail And the fields produce no food, Though the cflock should be cut off from the fold And there be dno cattle in the stalls, 18Yet I will aexult in the LORD, I will brejoice in the cGod of my salvation. 19The Lord 1GOD is my astrength,† And bHe has made my feet like hinds’ feet, And makes me walk on my chigh places.

Sometimes my reticence over a particular food was overcome through simple drunkenness. The Chengdu equivalent of the late-night döner kebab in 1994 was fried rabbit-heads, a snack I’d heard about from a Canadian friend. I’d seen the rabbit-heads sitting ominously in glass cabinets, earless and skinless, staring out with beady rabbit eyes and pointy teeth. The idea of eating one was utterly revolting. But one night, after a long dancing session, I fetched up at a street stall bedraggled and hungry. My reason befuddled by alcohol, I ate my first rabbit-head, cleft in half and tossed in a wok with chilli and spring onion. I won’t begin to describe the silky richness of the flesh along the jaw, the melting softness of the eyeball, the luxuriant smoothness of the brain. Suffice it to say that from that day on I ate stir-fried rabbit-heads almost every Saturday night. (Later

This explains why habits are so powerful: They create neurological cravings. Most of the time, these cravings emerge so gradually that we’re not really aware they exist, so we’re often blind to their influence. But as we associate cues with certain rewards, a subconscious craving emerges in our brains that starts the habit loop spinning. One researcher at Cornell, for instance, found how powerfully food and scent cravings can affect behavior when he noticed how Cinnabon stores were positioned inside shopping malls. Most food sellers locate their kiosks in food courts, but Cinnabon tries to locate their stores away from other food stalls.2.24 Why? Because Cinnabon executives want the smell of cinnamon rolls to waft down hallways and around corners uninterrupted, so that shoppers will start subconsciously craving a roll. By the time a consumer turns a corner and sees the Cinnabon store, that craving is a roaring monster inside his head and he’ll reach, unthinkingly, for his wallet. The habit loop is spinning because a sense of craving has emerged.2.25 “There is nothing programmed into our brains that makes us see a box of doughnuts and automatically want a sugary treat,” Schultz told me. “But once our brain learns that a doughnut box contains yummy sugar and other carbohydrates, it will start anticipating the sugar high. Our brains will push us toward the box. Then, if we don’t eat the doughnut, we’ll feel disappointed.

I weave through LA's famous Farmers Market, which is really more of an outdoor food court, and now I'm a few minutes late. And the place is packed and there's still the uncertainty about where to meet when I look down and realize I'm wearing yellow pants. Yellow pants. Really? Sometimes I don't know what I'm thinking. They're rolled at the cuff and paired with a navy polo and it looks like maybe I just yacht my yacht, and I'm certain to come off as an asshole. I thin about canceling, or at least delaying so I can go home and change, but the effort that would require is unappealing, and this date is mostly for distraction. And when I round the last stall--someone selling enormous eggplants, more round than oblong, I see him, casually leaning against a wall, and something inside my body says there you are. 'There you are.' I don't understand them, these words, because they seem too deep and too soulful to attach to the Farmers Market, this Starbucks or that, a frozen yogurt place, or confusion over where to meet a stranger. They're straining to define a feeling of stunning comfort that drips over me, as if a water balloon burst over my head on the hottest of summer days. My knees don't buckle, my heart doesn't skip, but I'm awash in the warmth of a valium-like hug. Except I haven't taken a Valium. Not since the night of Lily's death. Yet here is this warm hug that makes me feel safe with this person, this Byron the maybe-poet, and I want it to stop. This--whatever this feeling is--can't be a real feeling, this can't be a tangible connection. This is just a man leaning against a stall that sells giant eggplants. But I no longer have time to worry about what this feeling is, whether I should or shouldn't be her, or should or should't be wearing yellow pants, because there are only maybe three perfect seconds where I see him and he has yet to spot me. Three perfect seconds to enjoy the calm that has so long eluded me. 'There you are.' And then he casually lifts his head and turns my way and uses one foot to push himself off the wall he is leaning agains. We lock eyes and he smiles with recognition and there's a disarming kindness to his face and suddenly I'm standing in front of him. 'There you are.' It comes out of my mouth before I can stop it and it's all I can do to steer the words in a more playfully casual direction so he isn't saddled with the importance I've placed on them. I think it comes off okay, but, as I know from my time at sea, sometimes big ships turn slowly. Byron chuckles and gives a little pump of his fist. 'YES! IT'S! ALL! HAPPENING! FOR! US!' I want to stop in my tracks, but I'm already leaning in for a hug, and he comes the rest of the way, and the warm embrace of seeing him standing there is now an actual embrace, and it is no less sincere. He must feel me gripping him tightly, because he asks, 'Is everything okay?' No. 'Yes, everything is great, it's just...' I play it back in my head what he said, the way in which he said it, and the enthusiasm which only a month had gone silent. 'You reminded me of someone is all.' 'Hopefully in a good way.' I smile but it takes just a minute to speak. 'In the best possible way.' I don't break the hug first, but maybe at the same time, this is a step. jenny will be proud. I look in his eyes, which I expect to be brown like Lily's but instead are deep blue like the waters lapping calmly against the outboard sides of 'Fishful Thinking.' 'Is frozen yogurt okay?' 'Frozen yogurt is perfect.

No one eats before a roller coaster unless they intend on puking. So, it’s decision time, Boston. We either ditch the roller coaster and go get food—even though I know you’re not hungry because we only ate an hour ago and that you’re just stalling before making another excuse, and then we’ll never end up riding this roller coaster because you’ll let your fear talk you out of it—or you can pull your big-girl knickers on and ride the fuck out of this roller coaster.” “Big-girl knickers? Seriously, Hunter? That might be the unsexiest thing I’ve ever heard.” He tilts his head to the side. “Seriously? Because I think you’d look hot in big knickers.” “Really?” I blink, trying to picture that. Nope, not working for me at all. “Really.” He gives me a sexy smile. The look in his eyes is like he’s actually imagining me in them right now. And, now, I’m thinking about where I can find a store in London that sells big knickers. “But we’re saving big knickers for later,” he says. “We are?” “Quit stalling, Boston.” He gives me a look. He’s right. I’m totally stalling. Again. “Now, are we riding the fuck out of this roller coaster or not?” I take a breath and blow it out. “We’re riding the fuck out of it.

Tokyo is so vast, and can be so cruelly impersonal, that the succor provided by its occasional oasis is sweeter than that of any other place I’ve known. There is the quiet of shrines like Hikawa, inducing a somber sort of reflection that for me has always been the same pitch as the reverberation of a temple chime; the solace of tiny nomiya, neighborhood watering holes, with only two or perhaps four seats facing a bar less than half the length of a door, presided over by an ageless mama-san, who can be soothing or stern, depending on the needs of her customer, an arrangement that dispenses more comfort and understanding than any psychiatrist’s couch; the strangely anonymous camaraderie of yatai and tachinomi, the outdoor eating stalls that serve beer in large mugs and grilled food on skewers, stalls that sprout like wild mushrooms on dark corners and in the shadows of elevated train tracks, the laughter of their patrons diffusing into the night air like little pockets of light against the darkness without.

Though the fig tree does not bud and there are no grapes on the vines, though the olive crop fails and the fields produce no food, though there are no sheep in the pen and no cattle in the stalls, yet I will rejoice in the LORD, I will be joyful in God my Savior. HABAKKUK 3 : 17 – 18

Butcher’s Stall with the Flight into Egypt

Contrary to what many may believe about these horses and the environment that they live in, the horses are in good health and are living in an appropriate stable with excellent care. These horses are being treated with pride and compassion, often by their individual owners/drivers." He found the horses were housed in comfortable, clean, spacious box stalls that allowed them to lie down in comfortable bedding. They are provided, he said, with quality food and water throughout the day. After his first visit, Dr. Jordan returned a second time unannounced and examined the stables again. He also went to Central Park to look at the horses there. "The horses at Central Park were all in good weight, well shod, and prepared for their work." None appeared to be overworked." It was clear, Dr. Jordan said, that the horses are "living happy lives with owners who truly care for their well-being.

Though the fig tree does not bud and there are no grapes on the vines, though the olive crop fails and the fields produce no food, though there are no sheep in the pen and no cattle in the stalls, yet I will rejoice in the LORD, I will be joyful in God my Savior. The Sovereign LORD is my strength; he makes my feet like the feet of a deer, he enables me to go on the heights. —HABAKKUK 3:17

This explains why habits are so powerful: They create neurological cravings. Most of the time, these cravings emerge so gradually that we’re not really aware they exist, so we’re often blind to their influence. But as we associate cues with certain rewards, a subconscious craving emerges in our brains that starts the habit loop spinning. One researcher at Cornell, for instance, found how powerfully food and scent cravings can affect behavior when he noticed how Cinnabon stores were positioned inside shopping malls. Most food sellers locate their kiosks in food courts, but Cinnabon tries to locate their stores away from other food stalls.2.24 Why? Because Cinnabon executives want the smell of cinnamon rolls to waft down hallways and around corners uninterrupted, so that shoppers will start subconsciously craving a roll. By the time a consumer turns a corner and sees the Cinnabon store, that craving is a roaring monster inside his head and he’ll reach, unthinkingly, for his wallet. The habit loop is spinning because a sense of craving has emerged.

Shopping Dana Gioia I enter the temple of my people but do not pray. I pass the altars of the gods but do not kneel Or offer sacrifices proper to the season. Strolling the hushed aisles of the department store, I see visions shining under glass, Divinities of leather, gold, and porcelain, Shrines of cut crystal, stainless steel, and silicon. But I wander the arcades of abundance, Empty of desire, no credit to my people, Envying the acolytes their passionate faith. Blessed are the acquisitive, For theirs is the kingdom of commerce. Redeem me, gods of the mall and marketplace. Mercury, protector of cell phones and fax machines, Venus, patroness of bath and bedroom chains, Tantalus, guardian of the food court. Beguile me with the aromas of coffee, musk, and cinnamon. Surround me with delicately colored soaps and moisturizing creams. Comfort me with posters of children with perfect smiles And pouting teenage models clad in lingerie. I am not made of stone. Show me satins, linen, crepe de chine, and silk, Heaped like cumuli in the morning sky, As if all caravans and argosies ended in this parking lot To fill these stockrooms and loading docks. Sing me the hymns of no cash down and the installment plan, Of custom fit, remote control, and priced to move. Whisper the blessing of Egyptian cotton, polyester, and cashmere. Tell me in what department my desire shall be found. Because I would buy happiness if I could find it, Spend all that I possessed or could borrow. But what can I bring you from these sad emporia? Where in this splendid clutter Shall I discover the one true thing? Nothing to carry, I should stroll easily Among the crowded countertops and eager cashiers, Bypassing the sullen lines and footsore customers, Spending only my time, discounting all I see. Instead I look for you among the pressing crowds, But they know nothing of you, turning away, Carrying their brightly packaged burdens. There is no angel among the vending stalls and signage. Where are you, my fugitive? Without you There is nothing but the getting and the spending Of things that have a price. Why else have I stalked the leased arcades Searching the kiosks and the cash machines? Where are you, my errant soul and innermost companion? Are you outside amid the potted palm trees, Bumming a cigarette or joking with the guards, Or are you wandering the parking lot Lost among the rows of Subarus and Audis? Or is it you I catch a sudden glimpse of Smiling behind the greasy window of the bus As it disappears into the evening rush?

It was morning, and the new sun sparkled gold across the ripples of a gentle sea. A mile from shore a fishing boat chummed the water, and the word for Breakfast Flock flashed through the air, till a crowd of a thousand seagulls came to dodge and fight for bits of food. It was another busy day beginning. But way off alone, out by himself beyond boat and shore, Jonathan Livingston Seagull was practicing. A hundred feet in the sky he lowered his webbed feet, lifted his beak, and strained to hold a painful hard twisting curve through his wings. The curve meant that he would fly slowly, and now he slowed until the wind was a whisper in his face, until the ocean stood still beneath him. He narrowed his eyes in fierce concentration, held his breath, forced one . . . single . . . more . . . inch . . . of . . . curve. . . . Then his feathers ruffled, he stalled and fell.

In examining the history of cities, I looked for material in markets, souks and bazaars; in swimming pools, stadiums and parks; in street-food stalls, coffee houses and cafés; in shops, malls and department stores. I interrogated paintings, novels, films and songs as much as official records in search of the lived experience of cities and the intensity of their daily life.

Murphy glanced longingly at the junk food stalls. “Do you think the fried Mars bar truck will be here?” “You’re such a guy.” Leeda readjusted the garment bag she was carrying, trying to keep it steady over one shoulder. “I like my guy-like qualities,

National interest is often subservient to special interests. Many needed reforms have been stalled due to opposition from special interest groups. Special interests thrive in an atmosphere of populism. In the last 20 years, there has been a proliferation of schemes for cheap food, free power, and subsidized loans…They impose a heavy cost on the whole economy…The distinction between welfare and populism has blurred.

I walked the Greenmarket stalls during my break. The leaves were riotous but I couldn't focus on them. I only saw apples. Stacked, primed for tumbling. Empires, Braeburns, Pink Ladies, Macouns. Women in tights, men in scarves. Vats of cider, steaming. I bought an apple and ate it. Did I understand the fragrance and heft? The too-sweetness of the pulpy flesh? Had I ever felt the fatality of autumn like my bones did now, while I watched the pensive currents of foot traffic? A muted hopelessness pressed on me. I lay under it. At that point I couldn't remember the orchards, the blossoms, the life of the apple outside of the city. I only knew that it was a humble fruit, made for unremarkable moments. It's just food, I thought as I finished it, core and all. And yet it carries us into winter. It holds us steady.

Inside an H Mart complex, there will be some kind of food court, an appliance shop, and a pharmacy. Usually, there's a beauty counter where you can buy Korean makeup and skin-care products with snail mucin or caviar oil, or a face mask that vaguely boasts "placenta." (Whose placenta? Who knows?) There will usually be a pseudo-French bakery with weak coffee, bubble tea, and an array of glowing pastries that always look much better than they taste. My local H Mart these days is in Elkins Park, a town northeast of Philadelphia. My routine is to drive in for lunch on the weekends, stock up on groceries for the week, and cook something for dinner with whatever fresh bounty inspires me. The H Mart in Elkins Park has two stories; the grocery is on the first floor and the food court is above it. Upstairs, there is an array of stalls serving different kinds of food. One is dedicated to sushi, one is strictly Chinese. Another is for traditional Korean jjigaes, bubbling soups served in traditional earthenware pots called ttukbaegis, which act as mini cauldrons to ensure that your soup is still bubbling a good ten minutes past arrival. There's a stall for Korean street food that serves up Korean ramen (basically just Shin Cup noodles with an egg cracked in); giant steamed dumplings full of pork and glass noodles housed in a thick, cakelike dough; and tteokbokki, chewy, bite-sized cylindrical rice cakes boiled in a stock with fish cakes, red pepper, and gochujang, a sweet-and-spicy paste that's one of the three mother sauces used in pretty much all Korean dishes. Last, there's my personal favorite: Korean-Chinese fusion, which serves tangsuyuk---a glossy, sweet-and-sour orange pork---seafood noodle soup, fried rice, and black bean noodles.

It's something I'm seeing everywhere in Vietnam; what makes its food so good, its people so endearing and impressive: pride. It's everywhere. From top to bottom, everyone seems be doing the absolute best they can with what they have, improvising, repairing, innovating. It's a spirit revealed in every noodle stall, every leaky sampan, every swept and combed dirt porch and green rice paddy. You see it in the mud-packed dikes and levees of their centuries-old irrigation system, every monkey bridge, restored shoe, tire turned sandal, literless urban street, patched roof, and swaddled baby in brightly colored hand-knit cap. Think what you want about Vietnam and about communism and about whatever it was that really happened there all those years ago. Ignore, if you care to, the obvious - that the country is, and was always, primarily about family, village, province, and then country - that ideology is a luxury few can afford. You cannot help but be impressed and blown away by the hard work, the attention to detail, the care taken in every facet of daily life, no matter how mundane, no matter how difficult the circumstances. Spend some time in the Mekong Delta and you'll understand how a nation of farmers could beat the largest and most powerful military presence on the planet. Just watch the women in the rice paddies, bent at the waist for eight, ten hours a day, yanking bundles of rice from knee-deep water, then moving them, replanting them. Take a while to examine the interlocked system of stone-age irrigation, unchanged for hundreds and hundreds of years, the level of cooperation necessary among neighbors simply to scratch out a living, and you'll get the idea.

I wonder how many people at H Mart miss their families. How many are thinking of them as they bring their trays back from the different stalls. If they're eating to feel connected, to celebrate these people through food. Which ones weren't able to fly back home this year, or for the past ten years? Which ones are like me, missing the people who are gone from their lives forever?

With an equilibrium entirely hampered by my love of wine, I stumbled out of the dancing crowd into the food stalls in my daring quest for more cheese.

The sounds of kids’ screams as they come down the waterslides are deafening. There are rides and roller coasters and animals and a million fucking people. Balloons and food stalls. Flashing lights and bells sounding. Everything is magnified in IMAX. Ugh . . . this place is my worst nightmare. I hope the gift shop is soundproof.

Rose thought about the fair while she ate. It was a light-hearted festival in the daytime, with children running about, awful food, ridiculous games, overpriced stalls full of things no one needed but everyone bought, and music. As evening progressed, it became more and more raucous. Those who wanted to choose a mate spent time milling about, flirting in a way that would be outrageous any other time of the year. There was a matchmaking service run by the hatchery to raise funds, and a raffle to bid for particularly attractive mates. By midnight it was guaranteed to devolve into an animalistic spectacle. Inhibitions fell so low that couples would mate in full view, drawing crowds of voyeurs. “I’m leaving for my trip tomorrow,” Rose said. “I’ll have the sky to myself.” “Everyone else will be fucking,” Blossom said agreeably

Are you certain you don’t want to purchase anything?” Rosalie asked, looking at the food stalls. “Perhaps a honeyed apple? You might not have ever tried one before, seeing as you likely skipped childhood entirely, having been born with a frown and a pocket watch—

Knowing about racism and being abused by its wrath were two different things. Mechanically, I followed my aunt to the bus stop that would take us back to our cage in North Philadelphia. Where it had been decided for us that it was where we belonged. Crammed together like pigs in a stall so tight, it was impossible to dream or breathe. Every single day we had to fight for food, for carfare. And this trip downtown had shown me that we even had to fight for what should have been free: our dignity.

The fruit and vegetable stalls were a dazzling mass of color: oranges and tomatoes that we rarely saw in England. Bright lemons and purple onions. Spiky artichokes I had only just learned about at the palace; giant cloves of garlic- wouldn't the queen be horrified to see those? And shiny purple vegetables shaped like fat, bulging cucumbers. "What are they?" I asked the woman at the stall. She looked at me as if I was a visitor from the moon. "Aubergine, mademoiselle. You have not tried them? They are very good. We make the ratatouille." "And those?" I pointed to round red and yellow vegetables that looked so shiny they seemed to made of wax. "The peppers?" she asked in amazement. "You do not eat peppers where you come from?" "I've never seen them before," I said. "Then try," she urged. "And the aubergine, too. They are delicious stuffed." She shook her head as if I was a creature to be pitied. I bought one of each, and one of the purple onions at her insistence, and went on to the next stall. This one had an array of olives. Olives were a rare luxury in England. I had never tried them personally, but here was a whole stall with olives of varying colors and sizes- fat green ones, slim black ones, some stuffed with something red, others with a white cheese, some in olive oil, some not.

We entered the Takashimaya department store through the basement level, and my eyes were joyfully assaulted by the sight of an epic number of beautiful food stalls lining the store aisles. "This is called a depachikaThe depachika was like the Ikebana Café with all its different food types, but times a zillion, with confectionaries selling chocolates and cakes and sweets that looked like dumplings, and food counters offering dazzling displays of seafood, meats, salads, candies, and juices. There was even a grocery store, with exquisite-looking fruit individually wrapped and cushioned, flawless in appearance. The workers in each stall wore different uniforms, some with matching hats, and they called out "Konichiwa!" to passersby. I loved watching each counter's workers delicately wrap the purchases and hand them over to customers as if presenting a gift rather than just, say, a sandwich or a chocolate treat. As I marveled at the display cases of sweets- with so many varieties of chocolates, cakes, and candies- Imogen said, "The traditional Japanese sweets are called wagashi, which is stuff like mochi- rice flour cakes filled with sweet pastes- and jellied candies that look more like works of art than something you'd actually eat, and cookies that look gorgeous but usually taste bland." "The cookie tins are so beautiful!" I marveled, admiring a case of tins with prints so intricate they looked like they could double as designer handbags.

We entered the Takashimaya department store through the basement level, and my eyes were joyfully assaulted by the sight of an epic number of beautiful food stalls lining the store aisles. "This is called a depachika- a Japanese food hall." The depachika was like the Ikebana Café with all its different food types, but times a zillion, with confectionaries selling chocolates and cakes and sweets that looked like dumplings, and food counters offering dazzling displays of seafood, meats, salads, candies, and juices. There was even a grocery store, with exquisite-looking fruit individually wrapped and cushioned, flawless in appearance. The workers in each stall wore different uniforms, some with matching hats, and they called out "Konichiwa!" to passersby. I loved watching each counter's workers delicately wrap the purchases and hand them over to customers as if presenting a gift rather than just, say, a sandwich or a chocolate treat. As I marveled at the display cases of sweets- with so many varieties of chocolates, cakes, and candies- Imogen said, "The traditional Japanese sweets are called wagashi, which is stuff like mochi- rice flour cakes filled with sweet pastes- and jellied candies that look more like works of art than something you'd actually eat, and cookies that look gorgeous but usually taste bland." "The cookie tins are so beautiful!" I marveled, admiring a case of tins with prints so intricate they looked like they could double as designer handbags.

We passed an array of stalls selling Belgian chocolates, German sweets, and then French pastries. "The yogashi are the Western-style confections like cakes and pastries. Some of the biggest names from all over the world have stalls here, like Ladurée from France and Wittamer from Belgium. I love going to the depachika for treats. It can be like a cheat weekend trip to Paris or Brussels." "What do the Ex-Brats have when they eat here?" "Hard to say because the Ex-Brats rotation changes all the time. I'm the only girl in our class who has been at ICS-Tokyo for more than five years. People are always moving away. Of the current crew, I never take Ntombi or Jhanvi here. They're always on a diet. So lame. When Arabella was here, we'd come to eat in the Din Tai Fung restaurant one level down. They make these dumplings with purple yams or sweet red bean paste that are just sick they're so delicious." Yams sounded great. I found a food stall I liked and picked out a grilled yam and some fried tempura for lunch. I didn't need Imogen to help me translate. I just pointed at the items I wanted, the counter worker smiled and packaged everything, then showed me a calculator with the amount I owed. I placed my Amex card on the tray the worker handed me, relieved to have had my morning 7-Eleven experience so I was able to observe the proper paying etiquette in front of Imogen. She bought an egg salad sandwich, which was packaged so beautifully you'd think it was jewelry from Tiffany's. It was in a cardboard box that had a flower print on its sides and was wrapped in tight, clear plastic at the top so you could see the sandwich inside. The sandwich had the crusts removed and was cut into two square pieces standing upright in the box, with pieces of perfectly cut fruit arrayed on the side.

Even at that hour, London was awake and there would be cutpurses and pickpockets and maunderers about. Each week he saw more and more of them, lurking on street corners and huddled in doorways – vagrants and paupers pouring in from the countryside where they could not eke out a living on land being enclosed for animals, and could no longer turn to the charity of the old religious houses. For all their extravagance and corruption, the ancient monasteries had provided food and shelter to the poor and sick of their counties. Now London grew larger, dirtier and more overcrowded with each day while Londoners grumbled and cursed and demanded an end to the river of vagrants and harsher penalties for their crimes. But to no avail. A man had only to walk along Fleet Street to see that the problem was getting worse by the week. On the corner of Pilgrim Street, butchers and bakers were already setting out their stalls and aiming kicks at the half-naked urchins who scrabbled about in the dirt, squabbling over a stale crust or a scrap of offal. The urchins had to be quick. Hungry dogs sniffed about while kites watched hopefully from the rooftops. Christopher saw a bird swoop from its perch, take a morsel in its beak and flap away before it could be frightened off. A filthy child saw him and dashed across the street to demand a coin. She grabbed his gown and held on like a terrier with a rat until he gave up trying to free himself and tossed

There is a bit of a scrum at the salad stall as fifteen Guardian readers all try to get at the wild rocket at once. We might have a Zen-like appreciation of a single, perfect organic onion, but it makes us no less capable of elbowing a fellow shopper in the ribs when we have to. This is food after all, and we are happy to fight for it if needs be.

Gus took a deep breath, taking in the wondrous scent of fresh herbs, ran her eyes over the stalls of red and yellow tulips and the tables mounded with ramps, asparagus, sorrel, chives, and mushrooms. Farther along she could make out the crisp spring lettuces, the romaine and spinach and what was known as a merlot, with its wonderful ruffled edges and bright green ribs. Gus longed to crunch on a few baby carrots, dreamed of giving them a quick blanch and a dab of butter and parsley. Yum! She wanted a chance to wander through the crowd, imagining how she'd put together an early spring vegetable soup, and savor a cup of tea as she people-watched the comings and goings of the green market.

Now that he knew that he was, that he existed to celebrate his existence, he looked with delight and fascination at every all-night hot-food stall, every neon welcome to a caste bar or club, every vagrant waft of steam from the pneumatique ventilators, every puddle of yellow streetlight, every rain-slick cobble, because in the continued existence of those other things he saw his own being reflected.

As Courtney Hall passed through the streets of Great Yu, it was repeated at every tram halt, every public breakfast stall, every Food Corps costermonger’s barrow, anger and confusion and shouting voices, a ball of confusion gathering a thousand, ten thousand, a million, ten million souls into itself as it rolled behind Courtney Hall through the boulevards of Yu.

A fanfare of plastic flags with cutout patterns of skeletons flapped noisily in the air and overhead a piñata swayed, waiting for the hard blows of the breaking ceremony. He searched through the crowd lined up for the puppet show, then glanced down Olvera Street. The street had been closed to traffic for a long time now and looked like a Mexican marketplace, with stands selling boldly colored ceramics and paper flowers. He didn't see Serena, but her brother, Collin, had said she had gone to the Día de los Muertos celebration with Jimena. He turned to see candy skulls with green sequin eyes and frosting lips staring back at him from a stall. When the vendor looked away, he grabbed three and tossed one into his mouth. The sugar dissolved with tangy sweetness. He spun around, sensing other eyes. An old woman shook her head at him as she placed a bowl of spicy-smelling sauce on her ofrenda. Orange flowers, white candles, and faded snapshots of her dead relatives covered the altar. Stanton liked the way some people waited for the spirits of their loved ones to come back and visit, while others were terrified at the thought. The old woman placed a sign on the table: SINCE DEATH IS INEVITABLE, IT SHOULD NOT BE FEARED, BUT HONORED. "Not for everyone," he said softly. She looked at him. "What's not for everyone?" "Death." He smiled.

Jesper,” Hal said, “find a food stall and get a pie or a sausage for Ulf. Buy it. Don’t steal it,” he added. Jesper looked offended, but said nothing. In fact, he had been planning to “liberate” a pie for Ulf and save some money. He didn’t consider taking food to be stealing. Everybody did that, he thought. He just did it better than most.

Newspapers like The New York Times and Washington Post solemnly insisted that they did not discriminate against an employee on the basis of sexual orientation. In practice, however, such papers never hired employees who would openly say they were gay, and homosexual reporters at such papers privately maintained that their careers would be stalled if not destroyed once their sexuality became known. Gays were tolerated as drama critics and food reviewers, but the hard-news sections of the paper had a difficult time acclimating to women as reporters, much less inverts. Few in the business ever talked about this. American journalism was always better at defining others’ foible than its own.

The narrow streets are lined with food stalls and vendor carts and plain, identical buildings—with one notable exception: Slurps and Burps (the Dizznee family’s tremendously popular apothecary), which adds a bold splash of color and a topsy-turvy style of architecture, along with a door that belches when anyone enters or exits.

The Little People I heard patter about under the floor of the Lap tent, no more bring food to the sleeping bears in their winter quarters; that is why there are so few bears in Sweden today. You are welcome to laugh incredulously at these busy Little People as much as you like at your own risk and peril. But I refuse to believe that any reader of this book will have the effrontery to deny that it was a real goblin I saw sitting on the table in Forsstugan and pull cautiously at my watch-chain. (...) I am told, to my surprise, that there are people who have never seen a goblin. One cannot help feeling sorry for such people. I am sure there must be something wrong with their eyesight. Old Uncle Lars Anders in Forsstugan, six feet six in his sheepskin-coat and wooden shoes, is dead long ago, and so is dear old Mother Kerstin, his wife. But the little goblin I saw sitting cross-legged on the table in the attic over the cow-stall is alive.

I would think wolves would prefer spicy things. It’s bears that crave sweets.” “We don’t like spicy food. Once we found red fang-shaped fruit among the cargo of a shipwreck. We ate it and regretted it loud and long!” “Ah, hot peppers. Expensive, those.” “We dunked our heads in the river and decided humans were terrifying indeed,” said Holo with a chuckle, enjoying the memory for a moment as she gazed at the stalls.

Though the fig tree does not bud and there are no grapes on the vines, though the olive crop fails and the fields produce no food, though there are no sheep in the pen and no cattle in the stalls, yet I will rejoice in the LORD, I will be joyful in God my Savior. —HABAKKUK 3:17–18

The market smelled of hay and roasted nuts; she bought a newspaper cone of almonds from a woman stirring them over an open fire. She bought thick sandy leeks, a rope of garlic and a pound of tomatoes; she bought a long batard of sourdough bread, a dozen bluish speckled eggs, a jar of cream, because now she had a refrigerator and could keep such things for more than an hour or two. She lifted the paper lid of the cream and tasted it, wiping her mouth with the back of her hand; she remembered the pillowy clouds of Gruyère grated onto her piece of waxed paper at Les Halles, the cheese maker young and handsome and milk-fed himself; he tried to teach her the French for being in love with him: mon cocotte, mon chouchou, ma petit lapin, Madame, s'il vous plaît. She walked the stalls, and on the edge of the market, a fishmonger laid out his catch on two blocks of ice: strange curled squids and spider crabs, silvery piles of sardines, their eyes still sparkling, thick slabs of some white-meated fish, its head as big as a dinner plate.

Thousands of humans, visiting from all across the country to ogle and fondle the animals in their cages. Blinding, flashing lights. Music as mad as a March hare. The game stalls are fixed and the food turns the humans loud and rough. The showmen, all part of a petulant, foul-mouthed family, stink of cigarettes and beer and represent the lowest rung of human society.

Practice, Ami. There is no talent without practice." And practice you did. You hacked at livers and pig brains for sisig, spent hours over a hot stove for the perfect sourness to sinigang. You dug out intestines and wound them around bamboo sticks for grilled isaw, and monitored egg incubation times to make balut. Lola didn't frequent clean and well-lit farmers markets. Instead, you accompanied her to a Filipino palengke, a makeshift union of vendors who occasionally set up shop near Mandrake Bridge and fled at the first sight of a police uniform. Popular features of such a palengke included slippery floors slicked with unknown ichor; wet, shabby stalls piled high with entrails and meat underneath flickering light bulbs; and enough health code violations to chase away more gentrification in the area. Your grandmother ruled here like some dark sorceress and was treated by the vendors with the reverence of one. You learned how to make the crackled pork strips they called crispy pata, the pickled-sour raw kilawin fish, the perfect full-bodied peanuty sauce for the oxtail in your kare-kare. One day, after you have mastered them all, you will decide on a specialty of your own and conduct your own tests for the worthy. Asaprán witches have too much magic in their blood, and not all their meals are suitable for consumption. Like candy and heartbreak, moderation is key. And after all, recipes are much like spells, aren't they? Instead of eyes of newt and wings of bat they are now a quarter kilo of marrow and a pound of garlic, boiled for hours until the meat melts off their bones. Pots have replaced cauldrons, but the attention to detail remains constant.