Food Storage Quotes

An incomplete list: No more diving into pools of chlorinated water lit green from below. No more ball games played out under floodlights. No more porch lights with moths fluttering on summer nights. No more trains running under the surface of cities on the dazzling power of the electric third rail. No more cities. No more films, except rarely, except with a generator drowning out half the dialogue, and only then for the first little while until the fuel for the generators ran out, because automobile gas goes stale after two or three years. Aviation gas lasts longer, but it was difficult to come by. No more screens shining in the half-light as people raise their phones above the crowd to take pictures of concert states. No more concert stages lit by candy-colored halogens, no more electronica, punk, electric guitars. No more pharmaceuticals. No more certainty of surviving a scratch on one's hand, a cut on a finger while chopping vegetables for dinner, a dog bite. No more flight. No more towns glimpsed from the sky through airplane windows, points of glimmering light; no more looking down from thirty thousand feet and imagining the lives lit up by those lights at that moment. No more airplanes, no more requests to put your tray table in its upright and locked position – but no, this wasn't true, there were still airplanes here and there. They stood dormant on runways and in hangars. They collected snow on their wings. In the cold months, they were ideal for food storage. In summer the ones near orchards were filled with trays of fruit that dehydrated in the heat. Teenagers snuck into them to have sex. Rust blossomed and streaked. No more countries, all borders unmanned. No more fire departments, no more police. No more road maintenance or garbage pickup. No more spacecraft rising up from Cape Canaveral, from the Baikonur Cosmodrome, from Vandenburg, Plesetsk, Tanegashima, burning paths through the atmosphere into space. No more Internet. No more social media, no more scrolling through litanies of dreams and nervous hopes and photographs of lunches, cries for help and expressions of contentment and relationship-status updates with heart icons whole or broken, plans to meet up later, pleas, complaints, desires, pictures of babies dressed as bears or peppers for Halloween. No more reading and commenting on the lives of others, and in so doing, feeling slightly less alone in the room. No more avatars.

Most folks don't have but a few days to a week's worth of food in their houses at any given time. When they run out, they'll have to forage. Only the fools will forage in town. The smart ones will look on the outskirts.

Honeyed oatie cakes, lemon oatie cakes, oatie cakes with dried grapes!" moaned Athena, she and her owl both rolling her eyes. "I've still got sacks fullin my storage rooms," said Artemis. "I give them to my temple priestesses to hand out to people who pray really hard...or not." "I use them as fish food," said Poseidon. "Kindling," said Hephaestus. "They burn great on the forge." "I've sent a million sacks down to Egypt," said Dionysus. "They ran out of bricks for the Pyramids.

That’s the thing about the collapse of civilization, Blake. It never happens according to plan – there’s no slavering horde of zombies. No actinic flash of thermonuclear war. No Earth-shuddering asteroid. The end comes in unforeseen ways; the stock market collapses, and then the banks, and then there is no food in the supermarkets, or the communications system goes down completely and inevitably, and previously amiable co-workers find themselves wrestling over the last remaining cookie that someone brought in before all the madness began.

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

The next morning I told Mom I couldn't go to school again. She asked what was wrong. I told her, “The same thing that’s always wrong.” “You’re sick?” “I'm sad.” “About Dad?” “About everything.” She sat down on the bed next to me, even though I knew she was in a hurry. “What's everything?” I started counting on my fingers: “The meat and dairy products in our refrigerator, fistfights, car accidents, Larry–” “Who's Larry?” “The homeless guy in front of the Museum of Natural History who always says ‘I promise it’s for food’ after he asks for money.” She turned around and I zipped her dress while I kept counting. “How you don’t know who Larry is, even though you probably see him all the time, how Buckminster just sleeps and eats and goes to the bathroom and has no ‘raison d’etre’, the short ugly guy with no neck who takes tickets at the IMAX theater, how the sun is going to explode one day, how every birthday I always get at least one thing I already have, poor people who get fat because they eat junk food because it’s cheaper…” That was when I ran out of fingers, but my list was just getting started, and I wanted it to be long, because I knew she wouldn't leave while I was still going. “…domesticated animals, how I have a domesticated animal, nightmares, Microsoft Windows, old people who sit around all day because no one remembers to spend time with them and they’re embarrassed to ask people to spend time with them, secrets, dial phones, how Chinese waitresses smile even when there’s nothing funny or happy, and also how Chinese people own Mexican restaurants but Mexican people never own Chinese restaurants, mirrors, tape decks, my unpopularity in school, Grandma’s coupons, storage facilities, people who don’t know what the Internet is, bad handwriting, beautiful songs, how there won’t be humans in fifty years–” “Who said there won't be humans in fifty years?” I asked her, “Are you an optimist or a pessimist?” She looked at her watch and said, “I'm optimistic.” “Then I have some bed news for you, because humans are going to destroy each other as soon as it becomes easy enough to, which will be very soon.” “Why do beautiful songs make you sad?” “Because they aren't true.” “Never?” “Nothing is beautiful and true.

Feeding (more on this in chapter 8) Breast pump Breast pads Breast cream (Lansinoh) Breast milk containers Twin nursing pillow Boppy Formula Baby bottles (8-oz. wide neck; 16–20 bottles if you’re doing formula exclusively) Dishwasher baskets Bottle brush High chairs Booster seat Food processor or immersion blender Bottle warmer Bottle drying rack Bowls and spoons Baby food storage containers Keepsakes Baby books Thank-you notes/stationery Newspaper from birthday CD player/dock for music Twin photo albums/frames

Advances in medicine, sanitation, and food storage show how the industrial and scientific revolutions did not occur independently but instead spurred each other on by rewarding and inspiring discoveries and inventions that made money and saved untold numbers of lives.

To begin with, there is the frightful debauchery of taste that has already been effected by a century of mechanisation. This is almost too obvious and too generally admitted to need pointing out. But as a single instance, take taste in its narrowest sense - the taste for decent food. In the highly mechanical countries, thanks to tinned food, cold storage, synthetic flavouring matters, etc., the palate it almost a dead organ. As you can see by looking at any greengrocer’s shop, what the majority of English people mean by an apple is a lump of highly-coloured cotton wool from America or Australia; they will devour these things, apparently with pleasure, and let the English apples rot under the trees. It is the shiny, standardized, machine-made look of the American apple that appeals to them; the superior taste of the English apple is something they simply do not notice. Or look at the factory-made, foil wrapped cheeses and ‘blended’ butter in an grocer’s; look at the hideous rows of tins which usurp more and more of the space in any food-shop, even a dairy; look at a sixpenny Swiss roll or a twopenny ice-cream; look at the filthy chemical by-product that people will pour down their throats under the name of beer. Wherever you look you will see some slick machine-made article triumphing over the old-fashioned article that still tastes of something other than sawdust. And what applies to food applies also to furniture, houses, clothes, books, amusements and everything else that makes up our environment. These are now millions of people, and they are increasing every year, to whom the blaring of a radio is not only a more acceptable but a more normal background to their thoughts than the lowing of cattle or the song of birds. The mechanisation of the world could never proceed very far while taste, even the taste-buds of the tongue, remained uncorrupted, because in that case most of the products of the machine would be simply unwanted. In a healthy world there would be no demand for tinned food, aspirins, gramophones, gas-pipe chairs, machine guns, daily newspapers, telephones, motor-cars, etc. etc.; and on the other hand there would be a constant demand for the things the machine cannot produce. But meanwhile the machine is here, and its corrupting effects are almost irresistible. One inveighs against it, but one goes on using it. Even a bare-arse savage, given the change, will learn the vices of civilisation within a few months. Mechanisation leads to the decay of taste, the decay of taste leads to demand for machine-made articles and hence to more mechanisation, and so a vicious circle is established.

Well no, the year’s been good enough,’ said Hob. ‘We grows a lot of food, but we don’t rightly know what becomes of it. It’s all these “gatherers” and “sharers”, I reckon, going round counting and measuring and taking off to storage. They do more gathering than sharing, and we never see most of the stuff again.

Mom is losing, no doubt, because our vegetables have come to lack two features of interest: nutrition and flavor. Storage and transport take predictable tolls on the volatile plant compounds that subtly add up to taste and food value. Breeding to increase shelf life also has tended to decrease palatability. Bizarre as it seems, we've accepted a tradeoff that amounts to: "Give me every vegetable in every season, even if it tastes like a cardboard picture of its former self.

A wheat belly represents the accumulation of fat that results from years of consuming foods that trigger insulin, the hormone of fat storage.

If people sometimes wonder why Midwestern food hasn’t gotten the respect it deserves, I want to say that it’s not the food, which is generally quite good; it’s the shitty, self-deprecating plastic storage vessels.

Those same three factors applied to human beings. Like bees, our ancestors were (1) territorial creatures with a fondness for defensible nests (such as caves) who (2) gave birth to needy offspring that required enormous amounts of care, which had to be given while (3) the group was under threat from neighboring groups. For hundreds of thousands of years, therefore, conditions were in place that pulled for the evolution of ultrasociality, and as a result, we are the only ultrasocial primate. The human lineage may have started off acting very much like chimps,48 but by the time our ancestors started walking out of Africa, they had become at least a little bit like bees. And much later, when some groups began planting crops and orchards, and then building granaries, storage sheds, fenced pastures, and permanent homes, they had an even steadier food supply that had to be defended even more vigorously. Like bees, humans began building ever more elaborate nests, and in just a few thousand years, a new kind of vehicle appeared on Earth—the city-state, able to raise walls and armies.49 City-states and, later, empires spread rapidly across Eurasia, North Africa, and Mesoamerica, changing many of the Earth’s ecosystems and allowing the total tonnage of human beings to shoot up from insignificance at the start of the Holocene (around twelve thousand years ago) to world domination today.50 As the colonial insects did to the other insects, we have pushed all other mammals to the margins, to extinction, or to servitude. The analogy to bees is not shallow or loose. Despite their many differences, human civilizations and beehives are both products of major transitions in evolutionary history. They are motorboats.

AN INCOMPLETE LIST: No more diving into pools of chlorinated water lit green from below. No more ball games played out under floodlights. No more porch lights with moths fluttering on summer nights. No more trains running under the surface of cities on the dazzling power of the electric third rail. No more cities. No more films, except rarely, except with a generator drowning out half the dialogue, and only then for the first little while until the fuel for the generators ran out, because automobile gas goes stale after two or three years. Aviation gas lasts longer, but it was difficult to come by. No more screens shining in the half-light as people raise their phones above the crowd to take photographs of concert stages. No more concert stages lit by candy-colored halogens, no more electronica, punk, electric guitars. No more pharmaceuticals. No more certainty of surviving a scratch on one’s hand, a cut on a finger while chopping vegetables for dinner, a dog bite. No more flight. No more towns glimpsed from the sky through airplane windows, points of glimmering light; no more looking down from thirty thousand feet and imagining the lives lit up by those lights at that moment. No more airplanes, no more requests to put your tray table in its upright and locked position—but no, this wasn’t true, there were still airplanes here and there. They stood dormant on runways and in hangars. They collected snow on their wings. In the cold months, they were ideal for food storage. In summer the ones near orchards were filled with trays of fruit that dehydrated in the heat. Teenagers snuck into them to have sex. Rust blossomed and streaked. No more countries, all borders unmanned. No more fire departments, no more police. No more road maintenance or garbage pickup. No more spacecraft rising up from Cape Canaveral, from the Baikonur Cosmodrome, from Vandenburg, Plesetsk, Tanegashima, burning paths through the atmosphere into space. No more Internet. No more social media, no more scrolling through litanies of dreams and nervous hopes and photographs of lunches, cries for help and expressions of contentment and relationship-status updates with heart icons whole or broken, plans to meet up later, pleas, complaints, desires, pictures of babies dressed as bears or peppers for Halloween. No more reading and commenting on the lives of others, and in so doing, feeling slightly less alone in the room. No more avatars.

Imagine that a tribe of ignorant natives find a motor-car, and decide that it makes an ideal storage room for food. So when they set out on a journey, they load it with food, attach ropes to it, and pull it through the jungle as if it was a cart. One of them fiddling about inside it, discovers the hand brake and releases it. Immediately, they find the car much easier to pull. They congratulate the discoverer, tell him he is a genius, and convince themselves that they now know the purpose and use of the car. This is how I feel with my body. Occasionally, as I am dragging it along, it accidentally gets into gear; there is a roar, and the engine starts for a moment. Then, just as quickly, it cuts out. But I know that this body is not merely designed for this boring, irritating, two-dimensional life that so easily becomes a burden to me.

If we analyse the classes of life, we readily find that there are three cardinal classes which are radically distinct in function. A short analysis will disclose to us that, though minerals have various activities, they are not "living." The plants have a very definite and well known function-the transformation of solar energy into organic chemical energy. They are a class of life which appropriates one kind of energy, converts it into another kind and stores it up; in that sense they are a kind of storage battery for the solar energy; and so I define THE PLANTS AS THE CHEMISTRY-BINDING class of life. The animals use the highly dynamic products of the chemistry-binding class-the plants-as food, and those products-the results of plant-transformation-undergo in animals a further transformation into yet higher forms; and the animals are correspondingly a more dynamic class of life; their energy is kinetic; they have a remarkable freedom and power which the plants do not possess-I mean the freedom and faculty to move about in space; and so I define ANIMALS AS THE SPACE-BINDING CLASS OF LIFE. And now what shall we say of human beings? What is to be our definition of Man? Like the animals, human beings do indeed possess the space-binding capacity but, over and above that, human beings possess a most remarkable capacity which is entirely peculiar to them-I mean the capacity to summarise, digest and appropriate the labors and experiences of the past; I mean the capacity to use the fruits of past labors and experiences as intellectual or spiritual capital for developments in the present; I mean the capacity to employ as instruments of increasing power the accumulated achievements of the all-precious lives of the past generations spent in trial and error, trial and success; I mean the capacity of human beings to conduct their lives in the ever increasing light of inherited wisdom; I mean the capacity in virtue of which man is at once the heritor of the by-gone ages and the trustee of posterity. And because humanity is just this magnificent natural agency by which the past lives in the present and the present for the future, I define HUMANITY, in the universal tongue of mathematics and mechanics, to be the TIME-BINDING CLASS OF LIFE.

I am embarrassed to admit (don’t tell anybody) that when I first saw the interior doors on the Enterprise slide open automatically as crew members walk up to them, I was certain that such a mechanism would not be invented during my years on Earth. Star Trek was taking place hundreds of years hence, and I was observing future technology. Same goes for those incredible pocket-size data disks they insert into talking computers. And those palm-size devices they use to talk to one another. And that square cavity in the wall that dispenses heated food in seconds. Not in my century, I thought. Not in my lifetime. Today, obviously, we have all those technologies, and we didn’t have to wait till the twenty-third century to get them. But I take pleasure in noting that our twenty-first-century communication and data-storage devices are smaller than those on Star Trek. And unlike their sliding doors, which make primitive whooshing sounds every time they move, our automatic doors are silent.

Insulin’s effects on calorie storage are so potent that we can consider it the ultimate fat cell fertilizer. For example, rats given insulin infusions developed low blood glucose (hypoglycemia), ate more, and gained weight. Even when their food was restricted to that of the control animals, they still became fatter.9 Conversely, mice genetically engineered to produce less insulin had healthier fat cells, burned off more calories, and resisted weight gain, even when given a diet that makes normal mice fat.10

LOG ENTRY: SOL 390 I have to face facts. I'm done prepping the rover. I don't "feel" like I'm done. But it's ready to go: Food: 1692 potatoes. Vitamin pills. Water: 620 liters. Shelter: Rover, trailer, bedroom. Air: Rover and trailer combined storage: 14 liters liquid O2, 14 liters liquid N2. Life Support: Oxygenator and atmospheric regulator. 418 hours of use-and-discard CO2 filters for emergencies. Power: 36 kilowatt-hours of storage. Carrying capacity for 29 solar cells. Heat: 1400-watt RTG. Homemade reservoir to heat regulator's return air. Electric heater in rover as backup. Disco: Lifetime supply.

Cheddar Cheese Grits Ingredients: 2 cups whole milk 2 cups water 1 1/2 teaspoons salt 1 cup coarse ground cornmeal 1/2 teaspoon freshly ground black pepper 4 tablespoons unsalted butter 4 ounces sharp Cheddar, shredded Directions: Place the milk, water, and salt into a large, heavy-gauge pan over medium-high heat and bring to a boil. Once the milk mixture comes to a boil, gradually add the cornmeal while continually stirring. Once all of the cornmeal has been incorporated, decrease the heat to low and cover. Remove lid and stir frequently, every few minutes, to prevent grits from sticking or forming lumps; make sure to get into corners of the pan when stirring. Cook for 20 to 25 minutes or until mixture is creamy. Remove from the heat, add the pepper and butter, and whisk to combine. Once the butter is melted, gradually whisk in the cheese a little at a time. Serve immediately. Sweet Potato Casserole Ingredients: For the sweet potatoes 3 cups (1 29-ounce can) sweet potatoes, drained ½ cup melted butter ⅓ cup milk ¾ cup sugar 1 teaspoon vanilla 2 beaten eggs salt to taste For the topping: 5 tablespoons melted butter ⅔ cup brown sugar ⅔ cup flour 1 cup pecan pieces Instructions: Preheat the oven to 350 degrees. Mash the sweet potatoes and add the melted butter, milk, sugar, vanilla, beaten eggs, and a pinch of salt. Stir until incorporated. Pour into a shallow baking dish or a cast iron skillet. Combine the butter, brown sugar, flour, and pecan pieces in a small bowl, using your fingers to create moist crumbs. Sprinkle generously over the casserole. Bake for 25-35 minutes, until the edges pull away from the sides of the pan and the top is golden brown. Let stand for the mixture to cool and solidify a little bit before serving. Southern Fried Chicken Ingredients: 4 pounds chicken pieces 1 1/2 cups milk 2 large eggs 2 1/2 cups all-purpose flour 2 tablespoons salt 2 teaspoons pepper 3 cups vegetable oil salt to taste Preparation: Rinse chicken; pat dry and then set aside. Combine milk and eggs in a bowl; whisk to blend well. In a large heavy-duty plastic food storage bag, combine the flour, salt, and pepper. Dip a chicken piece in the milk mixture; let excess drip off into bowl. Put a few chicken pieces in the food storage bag and shake lightly to coat thoroughly. Remove to a plate and repeat with remaining chicken pieces. Heat oil to 350°. Fry chicken, a few pieces at a time, for about 10 minutes on each side, or until golden brown and cooked through. Chicken breasts will take a little less time than other pieces. Pierce with a fork to see if juices run clear to check for doneness. With a slotted spoon, move to paper towels to drain; sprinkle with salt.

Myth #3: Fasting Causes Low Blood Sugar Sometimes people worry that blood sugar will fall very low during fasting and they will become shaky and sweaty. Luckily, this does not actually happen. Blood sugar level is tightly monitored by the body, and there are multiple mechanisms to keep it in the proper range. During fasting, our body begins by breaking down glycogen (remember, that’s the glucose in short-term storage) in the liver to provide glucose. This happens every night as you sleep to keep blood sugars normal as you fast overnight. FASTING ALL-STARS AMY BERGER People who engage in fasting for religious or spiritual purposes often report feelings of extreme clear-headedness and physical and emotional well-being. Some even feel a sense of euphoria. They usually attribute this to achieving some kind of spiritual enlightenment, but the truth is much more down-to-earth and scientific than that: it’s the ketones! Ketones are a “superfood” for the brain. When the body and brain are fueled primarily by fatty acids and ketones, respectively, the “brain fog,” mood swings, and emotional instability that are caused by wild fluctuations in blood sugar become a thing of the past and clear thinking is the new normal. If you fast for longer than twenty-four to thirty-six hours, glycogen stores become depleted. The liver now can manufacture new glucose in a process called gluconeogenesis, using the glycerol that’s a by-product of the breakdown of fat. This means that we do not need to eat glucose for our blood glucose levels to remain normal. A related myth is that brain cells can only use glucose for energy. This is incorrect. Human brains, unique amongst animals, can also use ketone bodies—particles that are produced when fat is metabolized—as a fuel source. This allows us to function optimally even when food is not readily available. Ketones provide the majority of the energy we need. Consider the consequences if glucose were absolutely necessary for brain function. After twenty-four hours without food, glucose stored in our bodies in the form of glycogen is depleted. At that point, we’d become blubbering idiots as our brains shut down. In the Paleolithic era, our intellect was our only advantage against wild animals with their sharp claws, sharp fangs, and bulging muscles. Without it, humans would have become extinct long ago. When glucose is not available, the body begins to burn fat and produce ketone bodies, which are able to cross the blood-brain barrier to feed the brain cells. Up to 75 percent of the brain’s energy requirements can be met by ketones. Of course, that means that glucose still provides 25 percent of the brain’s energy requirements. So does this mean that we have to eat for our brains to function?

This situation is similar to edema, a condition in which fluid leaks out of the blood vessels and accumulates elsewhere in the body (for example, in the legs), causing swelling. Despite having too much water in the body, people with edema may experience unquenchable thirst, because there’s not enough water in the blood, where it’s needed. Telling people with edema to drink less is no more effective than food restriction for weight loss, because it ignores the underlying cause. Insulin (and other influences, as we’ll discuss later) has programmed fat cells into calorie-storage overdrive. People chronically overeat because they’re trying to keep enough calories in the blood to feed the brain, compensating for those being siphoned off by overstimulated fat cells.

The various seafood guides usually rank farmed fish based on safety for consumers as well as on environmental impacts. Currently, it’s really hard to find out where or how animals were raised, what they have consumed that you don’t want to have as a part of you, or how long they have been sitting in storage, accumulating things you also do not want to have as a part of you. What most guides do not tell you is whether the fish are plant-eaters or carnivores, nor do you learn their likely age, and these things matter a lot for two reasons. The higher up the food chain, and the older the animal, the greater the concentration of contaminants: tuna, shark, swordfish, halibut, and in fact, most of the fish in the counter fit into this category. It takes a much greater investment from the ecosystem, pound for pound, to make a ten-year-old fish-eating tuna than a one-year-old plant-eating catfish. For those who want to eat low on the food chain with lowest risk of contaminants, farmed catfish, tilapia, carp, and certain mollusks are the best choices, but even so, it makes a difference where and how they were raised.

Quivering like a piece of fruit inside a dish of jello, he waited impatiently for the moment when the gelatine would kindly harden. It seemed to him that the coagulation of the world would have to be completed before he could look up to the blue sky with an easy mind and admire to his heart’s content the sunrise and sunset and the rustling of the treetops. Noguchi, like many other retired politicians, had wished to save “poetry” for his declining years. He had never had the leisure to appreciate that desiccated storage food, nor did he expect that it would taste good, but to such men as Noguchi, poetry lay hidden not in poetry itself so much as in an untroubled craving for poetry; poetry in fact symbolized the unshakable stability of the world. Poetry would make its appearance—indeed, would have to appear—when there was no further danger of the world changing, when one knew that there would be no further assaults of uncertainty, hopes, or ambitions. At such a time, he expected, the moral constraint of a lifetime and the armor of logic would melt and dissolve into poetry, like a column of white smoke rising in the autumn sky.

The next morning I told Mom I couldn’t go to school again. She asked what was wrong. I told her, “The same thing that’s always wrong.” “You’re sick?” “I’m sad.” “About Dad?” “About everything.” She sat down on the bed next to me, even though I knew she was in a hurry. “What’s everything?” I started counting on my fingers: “The meat and dairy products in our refrigerator, fistfights, car accidents, Larry—” “Who’s Larry?” “The homeless guy in front of the Museum of Natural History who always says ‘I promise it’s for food’ after he asks for money.” She turned around and I zipped her dress while I kept counting. “How you don’t know who Larry is, even though you probably see him all the time, how Buckminster just sleeps and eats and goes to the bathroom and has no raison d’être, the short ugly guy with no neck who takes tickets at the IMAX theater, how the sun is going to explode one day, how every birthday I always get at least one thing I already have, poor people who get fat because they eat junk food because it’s cheaper . . . ” That was when I ran out of fingers, but my list was just getting started, and I wanted it to be long, because I knew she wouldn’t leave while I was still going. “ . . . domesticated animals, how I have a domesticated animal, nightmares, Microsoft Windows, old people who sit around all day because no one remembers to spend time with them and they’re embarrassed to ask people to spend time with them, secrets, dial phones, how Chinese waitresses smile even when there’s nothing funny or happy, and also how Chinese people own Mexican restaurants but Mexican people never own Chinese restaurants, mirrors, tape decks, my unpopularity at school, Grandma’s coupons, storage facilities, people who don’t know what the Internet is, bad handwriting, beautiful songs, how there won’t be humans in fifty years—

This might be perhaps the simplest single-paragraphy summation of civilizational advances, a concise summary of growth that matters most. Our ability to provide a reliable, adequate food supply thanks to yields an order of magnitude higher than in early agricultures has been made possible by large energy subsidies and it has been accompanied by excessive waste. A near-tripling of average life expectancies has been achieved primarily by drastic reductions of infant mortality and by effective control of bacterial infections. Our fastest mass-travel speeds are now 50-150 times higher than walking. Per capita economic product in affluent countries is roughly 100 times larger than in antiquity, and useful energy deployed per capita is up to 200-250 times higher. Gains in destructive power have seen multiples of many (5-11) orders of magnitude. And, for an average human, there has been essentially an infinitely large multiple in access to stored information, while the store of information civilization-wide will soon be a trillion times larger than it was two millenia ago. And this is the most worrisome obverse of these advances: they have been accompanied by a multitude of assaults on the biosphere. Foremost among them has been the scale of the human claim on plants, including a significant reduction of the peak posts-glacial area of natural forests (on the order of 20%), mostly due to deforestation in temperate and tropical regions; a concurrent expansion of cropland to cover about 11% of continental surfaces; and an annual harvest of close to 20% of the biosphere's primary productivity (Smil 2013a). Other major global concerns are the intensification of natural soil erosion rates, the reduction of untouched wilderness areas to shrinking isolated fragments, and a rapid loss of biodiversity in general and within the most species-rich biomes in particular. And then there is the leading global concern: since 1850 we have emitted close to 300 Gt of fossil carbon to the atmosphere (Boden and Andres 2017). This has increased tropospheric CO2 concentrations from 280 ppm to 405 ppm by the end of 2017 and set the biosphere on a course of anthropogenic global warming (NOAA 2017). These realities clearly demonstrate that our preferences have not been to channel our growing capabilities either into protecting the biosphere or into assuring decent prospects for all newborns and reducing life's inequalities to tolerable differences. Judging by the extraordinary results that are significantly out of line with the long-term enhancements of our productive and protective abilities, we have preferred to concentrate disproportionately on multiplying the destructive capacities of our weapons and, even more so, on enlarging our abilities for the mass-scale acquisition and storage of information and for instant telecommunication, and have done so to an extent that has become not merely questionable but clearly counterproductive in many ways.

8:00am The sun is shining, the cows are mooing, and I am ready for the mines. I hope I find something awesome today. Steve has told me about some pretty crazy things I had no idea existed. According to him, I must find empty tombs in the desert. That’s where the real treasures are. For today, I will stick to regular mining. Who knows, maybe I will come across an abandoned mine shaft; could be my lucky day.   12:30pm I was forced to come home for lunch today because I had too much stuff to carry. I was getting low on my iron ore, gold, and lapis lazuli stocks before this mine trip. It’s amazing how quick lapis goes when you are busy enchanting everything but the kitchen sink. I’d enchant that too if I had one. I wonder what an enchanted kitchen sink would do. Would it do my dishes for me? That would be so cool.   I have plenty of both now. I can make some new armor and enchant it! I love mining.   Steve decided to join me for lunch and we ate a couple of pork chops and some cake. I love cake! We ate until no more food could fill us up. Then, Steve had the guts to brag about how, when he mines, he takes a horse with extra storage so he can stay down there all day long. Well fancy you, Steve.   He also went on to tell me about how well the crops are doing these days. He thinks it’s because he is looking after them half of the time. What he doesn’t know is I throw bone marrow on them when I am working. Makes my job faster and gives me more free time so whatever you need to tell yourself, Steve.   Life may be easier switching every day between mines and farming, but it still doesn’t make me his biggest fan. I just don’t think he needs to fall in a hole, either. At least… Not right now. I would consider us to be frienemies; Friendly enemies. Yes. At times we pretend to get along, but most of the time, we are happiest doing our own thing.   6:00pm Mining this afternoon was super fun… Not! I got attacked by a partially hidden skeleton guy. I couldn’t see him enough to strike back until half of my life hearts were gone. I must not have made the space bright enough. Those guys are nasty. They are hard to kill too. If you don’t have a bow and arrow you might as well surrender. Plus, they kind of smell like death. Yuck.   Note to self: Bring more torches on the next mining day.   On the other hand, I came back with an overshare of Redstone, too much iron for my own good, and oddly, quite a few diamonds. I won’t be sharing the diamonds with anyone. They are far too precious. They will go to some new diamond pickaxes, and maybe some armor. Hmm, I could enchant those too! The iron and Redstone though, I am thinking a trip to the village may be in order. See what those up-tight weirdos are willing to trade me.   For now, it’s bedtime.   6:10pm You can only sleep at night. You can only sleep at night. You can only sleep at night.   6:11pm That stupid rule gets me every time. Why can’t I decide when it’s bed time?   First, I will go eat a cookie, then I will go to sleep. Day Thirty-Three   3:00am I just dreamt that our world was made of cookies.

and it cost taxpayers $4 billion a year. With more truckloads arriving daily, this milkfat mountain was growing faster than the national debt. The storage fees alone were running upwards of $1 million a day.

When you eat food, you give your body a relatively large amount of energy (calories) in a short period. Glucose levels rise far above what is needed to maintain life, and instead of “throwing away” or burning off all excess energy, a portion is stored as body fat for later use. Scientifically speaking, when your body is absorbing nutrients eaten and storing fat, it’s in the “postprandial” state (post meaning “after” and prandial meaning “having to do with a meal”). This “fed” state is when the body is in “fat storage mode.” Once the body has finished absorbing the glucose and other nutrients from the food (amino acids and fatty acids), it then enters the “postabsorptive” state (“after absorption”), wherein it must turn to its fat stores for energy. This “fasted” state is when the body is in “fat burning mode.” Your body flips between “fed” and “fasted” states every day, storing fat from the food you eat and then burning it once there’s nothing left to use from the meals. Here’s a simple graph that depicts this cycle:

The lighter portions are the periods where your body has excess energy because you ate. The darker portions are the periods when the body has no energy left from food and thus has to burn fat to stay alive. As you can see, we burn quite a bit of fat when we sleep. If the lighter and darker portions balance out every day—if you store just as much fat as you burn—your weight stays the same. If you store more fat than you burn (by overeating), you get fatter. And if you burn more fat than you store, you get leaner. This is the fundamental mechanism underlying fat storage and fat loss, and it takes precedence over anything related to insulin or any other hormones or physiological functions. Simply put, you can’t get fatter unless you feed your

it’s best just to focus on what can be done to prepare for the situation. You prepare for the worse, and hope for the best.

Dinner progressed. Tyler brought our food in a moderately courteous manner but didn’t say much. Not that he could have, what with Marty’s constant anecdotes about the seedy underbelly of storage unit politics. In between stories, my date would ask questions, such as “how many gallons” was the largest breast implant I’d ever given a woman? “You know,” Marty said, screeching his knife across the plate as he carved up his virtually raw steak, “that gives me a phenomenal idea. You and I could team up on this and make a killing.” Typically, as a doctor, I tried to avoid that phrase. “Really, and what’s that?” He leaned forward, his face serious as bad news. “Saline-filled testicular implants. Boom!” He smacked his hands down on the table and sat up straight. “Think of it. Just like boob implants, only for the balls. ’Cause women like a good set of stones. Am I right?” No. He was wrong. No woman ever was attracted to a man because of his gargantuan balls.

There was a time when Grandma used a block of ice to keep her food from spoiling. Later, a mechanical unit replaced the block of ice. In those days a service call often meant airing out the kitchen before work could be started because the place was full of ammonia or sulphur dioxide fumes. You do not have that problem today, for the modern domestic refrigerator uses a refrigerant which is practically odourless and harmless.

The excess of calories over body building minerals is exceedingly high in sweets of various kinds regardless of their special branding and the methods of manufacture and storage. There is very little of the body building minerals in maple syrup, cane syrup from sugar or honey. They can all defeat an otherwise efficient dietary. The problem is not so simple as merely cutting down or eliminating sugars and white flour though this is exceedingly important. It is also necessary that adequate mineral and vitamin carrying foods be made available. It is also necessary to realize that many of our important foods for providing vitamins are very low in body building material. For example, one

Sam’s Club, Trader Joe’s, and other discount stores that sell cheap supplements should not be your source for SAMe. Instead, look at GNC, local natural-food stores, or the Internet. You get what you pay for, and cheap SAMe doesn’t work. If the SAMe you’ve tried in the past wasn’t effective, don’t give up; try a different brand, preferably one recommended by a functional medicine doctor. SAMe is highly unstable and needs to be enteric coated and kept in a moderate-temperature storage facility. To take SAMe, start with 400 mg. on an empty stomach (thirty minutes before or ninety minutes after eating). If you don’t see an improvement in your mental and physical energy, increase your dose by 400 mg. each day—up to 1,200 mg.—until you do. I find it is best to take SAMe all at once, thirty minutes before breakfast. The method allows you to get a substantial morning boost that will often last through the day. You can take SAMe in divided doses if needed, but always on an empty stomach. Don’t take it past 3:00 p.m., as it may interfere with your sleep.

What is diabetes? The term diabetes refers to a group of diseases that affect the way your body uses blood glucose, commonly called blood sugar. Glucose is vital to your health because it’s the main source of energy for the cells that make up your muscles and tissues. It’s your body’s main source of fuel. If you have diabetes — no matter what type — it means you have too much glucose in your blood, although the reasons why may differ. And too much glucose can lead to serious problems. To understand diabetes, it helps to understand how your body normally processes blood glucose. Processing of blood glucose Blood glucose comes from two major sources: the food you eat and your liver. During digestion, glucose is absorbed into your bloodstream. Normally, it then enters your body’s cells, aided by the action of insulin. The hormone insulin comes from your pancreas. When you eat, your pancreas secretes insulin into your bloodstream. As insulin circulates, it acts like a key, unlocking microscopic doors that allow glucose to enter your cells. In this way, insulin lowers the amount of glucose in your bloodstream and prevents it from reaching high levels. As your blood glucose level drops, so does the secretion of insulin from your pancreas. Your liver acts as a glucose storage and manufacturing center. When the level of insulin in your blood is high, such as after a meal, your liver stores extra glucose as glycogen in case your cells need it later. When your insulin levels are low, for example, when you haven’t eaten in a while, your liver releases the stored glucose into your bloodstream to keep your blood sugar level within a normal range. When you have diabetes If you have diabetes, this process doesn’t work properly. Instead of being transported into your cells, excess glucose builds up in your bloodstream, and eventually some of it is excreted in your urine. This usually occurs when your pancreas produces little or no insulin, or your cells don’t respond properly to insulin, or for both reasons. The medical term for this condition is diabetes mellitus (MEL-lih-tuhs). Mellitus is a Latin word meaning “honey sweet,” referring to the excess sugar in your blood and urine. Another form of diabetes, called diabetes insipidus (in-SIP-uh-dus), is a rare condition in which the kidneys are unable to conserve water, leading to increased urination and excessive thirst. Rather than an insulin problem, diabetes insipidus results from a different hormone disorder. In this book, the term diabetes refers only to diabetes mellitus.

The combination of fat and refined carbohydrates has an extremely powerful effect on driving the signals that promote fat accumulation on the body. Refined foods cause a swift and excessive rise in blood sugar, which in turn triggers insulin surges to drive the sugar out of the blood and into our cells. Unfortunately, insulin also promotes the storage of fat on the body and encourages your fat cells to swell.

long term food storage suppliers like Mountain Man or Wise Foods or

Chickens are soaked in baths of chlorine to remove slime and odor. Mixtures of excrement, blood, oil, grease, rust, paint, insecticides, and rodent droppings accumulate in processing plants. Maggots and other larvae breed in storage and transportation containers, on the floor, and in processing equipment and packaging, and they drop onto the conveyor belt from infested meat splattered on the ceiling.

studying many obese people in great detail and following them over a long period of time, I have come to the conclusion that…overeating, though it is observed with great regularity, is not the cause of obesity; it is a symptom of an underlying disturbance…. Food, of course, is essential for obesity—but so is it for the maintenance of life in general. The need for overeating and the changes in weight regulation and fat storage are the essential disturbances.

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As soon as possible, following your workout you need to consume: • 30 – 50 grams of a lean complete protein like whey, soy, egg, chicken or fish. • 30 – 50 grams of carbohydrates with a high glycemic index. Why lean protein? Because fat slows the absorption of protein and carbs. During a brief window of opportunity after your workout, protein synthesis occurs at the highest rate. This is due to the micro-trauma (broken-down muscle tissue) that occurred during your workout. Complete recovery will be optimized if you provide your muscles with a large supply of amino acids—the key components of protein—within 45 minutes after your training session. A whey protein shake is the best post-workout protein choice because it is so rapidly absorbed, and it has the highest efficiency ratio, or availability to the body, of all proteins. Why carbs with a high glycemic index? Immediately following your workout is the only time to eat carbs that rapidly absorb into the blood stream as the glucose causes an insulin spike. Insulin helps shuttle protein into the muscles, repairing and building new muscle. It is also an important hormone that regulates the storage, replacement, and use of glucose. During a workout, the body uses stored glucose that is in the blood and muscles as fuel for the activity. If the lost glucose isn’t refilled within about 45 minutes after training, your body rapidly goes from an anabolic state (muscle growth and repair) to a catabolic state (cannibalizing of the body’s muscle for protein and energy). Since insulin signals the body to replenish and store glycogen, and the release of insulin is best triggered by eating foods with a high glycemic index, it makes sense that eating carbohydrates with a high glycemic index, along with some lean protein, is the best post-workout choice. An effective and convenient post workout meal is a whey or soy protein supplement, which contains maltodextrin, or simple sugars, as its carb source.

I like that my closet is filled (to the brim) with my clothes and shoes and that I don’t have to save half the space for anyone else’s clothes and shoes. (I especially like this.) I like that I can eat cold pizza for breakfast and cereal for dinner if I choose to. I like that I can flip the two meals without concern that someone won’t like my random tastes. I really like that I can use my kitchen cabinets for storage space rather than for dishes or canned foods. I like that I don’t own a garlic press, nor do I know how to use one. I like that I have no need to know that right now. I like that I choose my own bedtime, my own alarm clock setting, my own home décor, my own vacation spots, my own TV channels, my own meals, my own life. I like that I’m only thinking and planning for one. I like that I have multiple remote controls and no clue what they go to, but I’m afraid to toss them out because they could be connected to a device that I might someday want to use again . . . and I control them all. I like that I can sit on my balcony on a cool autumn night with a blanket and a cup of hot cocoa and talk to God for hours, because I don’t have anywhere else to be or anyone else to be with. I like that my heart belongs to Him and is safe with Him. I like that He is the only entity I feel the need to consult with before making big life decisions . . . and I like that I have the luxury of a deeply intimate walk with Him, because He has my undivided attention and undistracted devotion. I’m pretty sure God really likes that too. So, after giving it all very careful consideration . . . I don’t think I’m merely settling for my life. I think I’ve chosen it.

Even if you consume less food and fewer calories, when you eat excess carbs or sugar, you trigger insulin, which turns on a fat-production factory in the liver and your fat-storage system, and you gain

Insulin is a storage hormone. Ample intake of food leads to insulin release. Insulin then turns on storage of sugar and fat. When there is no intake of food, insulin levels fall, and burning of sugar and fat is turned on.

corn contains the protein zein, which blocks the storage of the necessary amino acid tryptophan, which is needed to make the neurotransmitter serotonin (which in turn affects worry, anxiety, satiation, and pain) and melatonin (which affects biorhythm, alertness, and sleep).

Prospector Base was a cluster of five ten-meter-diameter inflatable domes, arranged in a tight pentagonal formation. Each dome touched two others on either side for mutual support against the fierce spring winds of the southern hemisphere. The void in the center of the pentagon was filled with a smaller dome, seven-and-a-half meters in diameter. The only equipment the central dome contained was the base water recycler unit. The recycler received wastewater from the galley, and from the shower and sink. Dubbed “the hall” by the EPSILON engineers, hatches connected the smaller central dome with each of the larger five domes that surrounded it. Each large dome was accessible to the others only via the hall. The larger dome closest to the landing party’s direction of travel possessed an airlock to the outside atmosphere. Known as the common room, it housed the main base computer, the communications equipment, the primary electrical supply panels, the CO2 scrubber, the oxygen generator and the backup oxygen supply tanks. The oxygen generator electrolyzed water collected from dehumidifiers located in all domes except the greenhouse and from the CO2 scrubber. It released molecular oxygen directly back into the air supply. The hydrogen it generated was directed to the carbon dioxide scrubber. By combining the Sabatier Reaction with the pyrolysis of waste product methane, the only reaction products were water—which was sent back to the oxygen generator—and graphite. The graphite was removed from a small steel reactor vessel once a week and stored in the shop where Dave and Luis intended to test the feasibility of carbon fiber manufacture. Excess heat generated by the water recycler, the oxygen generator, and the CO2 scrubber supplemented the heat output from the base heating system. The dome to the immediate left contained the crew sleeping quarters and a well-provisioned sick bay. The next dome housed the galley, food storage, and exercise equipment. The table in the galley doubled as the base conference table. The fourth large dome served as the greenhouse. It also housed the composting toilet and a shower. The final dome contained the shop, an assay bench, and a small smelter. The smelter was intended to develop proof-of-concept smelting processes for the various rare earth elements collected from the surrounding region. Subsequent Prospector missions would construct and operate a commercial smelter. A second manual airlock was attached to the shop dome to allow direct unloading of ore and loading of ingots for shipment to Earth.

Here are a few notable things that can spark inflammation and depress the function of your liver: Alcohol overload—This is relatively well-known. Your liver is largely responsible for metabolizing alcohol, and drinking too much liquid courage can send your liver running to cry in a corner somewhere. Carbohydrate bombardment—Starches and sugar have the fastest ability to drive up blood glucose, liver glycogen, and liver fat storage (compared to their protein and fat macronutrient counterparts). Bringing in too many carbs, too often, can elicit a wildfire of fat accumulation. In fact, one of the most effective treatments for reversing NAFLD is reducing the intake of carbohydrates. A recent study conducted at KTH Royal Institute of Technology and published in the journal Cell Metabolism had overweight test subjects with high levels of liver fat reduce their ratio of carbohydrate intake (without reducing calories!). After a short two-week study period the subjects showed “rapid and dramatic” reductions of liver fat and other cardiometabolic risk factors. Too many medications—Your liver is the top doc in charge of your body’s drug metabolism. When you hear about drug side effects on commercials, they are really a direct effect of how your liver is able to handle them. The goal is to work on your lifestyle factors so that you can be on as few medications as possible along with the help of your physician. Your liver will do its best to support you either way, but it will definitely feel happier without the additional burden. Too many supplements—There are several wonderful supplements that can be helpful for your health, but becoming an overzealous natural pill-popper might not be good for you either. In a program funded by the National Institutes of Health, it was found that liver injuries linked to supplement use jumped from 7 percent to 20 percent of all medication/supplement-induced injuries in just a ten-year time span. Again, this is not to say that the right supplements can’t be great for you. This merely points to the fact that your liver is also responsible for metabolism of all of the supplements you take as well. And popping a couple dozen different supplements each day can be a lot for your liver to handle. Plus, the supplement industry is largely unregulated, and the additives, fillers, and other questionable ingredients could add to the burden. Do your homework on where you get your supplements from, avoid taking too many, and focus on food first to meet your nutritional needs. Toxicants—According to researchers at the University of Louisville, more than 300 environmental chemicals, mostly pesticides, have been linked to fatty liver disease. Your liver is largely responsible for handling the weight of the toxicants (most of them newly invented) that we’re exposed to in our world today. Pesticides are inherently meant to be deadly, but just to small organisms (like pests), though it seems to be missed that you are actually made of small organisms, too (bacteria

as their stepmother. She’d come into their lives when they’d needed her most, and from then on they’d regarded her as their mother. “Come in, come in,” Derek said, giving me a peck on the cheek and clapping Bill on the shoulder. “Hello, Bess! Learn any new words today? I hope you’re hungry, boys. We’ve enough food to feed a cavalry regiment.” After we followed him across the low-ceilinged vestibule to hang our coats and Bess’s bags in the cloakroom, he relieved me of my storage containers and peered at them doubtfully. “What? No cheese straws?

industrial man no longer eats potatoes made from solar energy; now he eats potatoes partly made of oil.”[81] Fifty years later, this existential dependence is still insufficiently appreciated—but the readers of this book now understand that our food is partly made not just of oil, but also of coal that was used to produce the coke required for smelting the iron needed for field, transportation, and food processing machinery; of natural gas that serves as both feedstock and fuel for the synthesis of nitrogenous fertilizers; and of the electricity generated by the combustion of fossil fuels that is indispensable for crop processing, taking care of animals, and food and feed storage and preparation

Fructose isn’t the only thing that creates uric acid; foods high in chemicals called purines, such as certain meats, cheeses, anchovies, and beer, also generate uric acid. This is why gout, a condition of excess uric acid, was so common among gluttonous aristocrats in the olden days (and still today). I test my patients’ levels of uric acid, not only because high levels may promote fat storage but also because it is linked to high blood pressure. High uric acid is an early warning sign that we need to address a patient’s metabolic health, their diet, or both.

They contained everything from bomb shelters to food storage for the cafeteria to the school morgue. (Our meals were so awful, students often wondered if the cooks had gotten the food storage and the morgue confused.)

Water. Drinking water, water purification system (or tablets), and a water bottle or canteen. Food. Anything that is long lasting, lightweight, and nutritious such as protein bars, dehydrated meals, MREs24, certain canned goods, rice, and beans. Clothing. Assure it’s appropriate to a wide range of temperatures and environments, including gloves, raingear, and multiple layers that can be taken on or off as needed. Shelter. This may include a tarp or tent, sleeping bag or survival blanket, and ground pad or yoga mat. A camper or trailer is a fantastic, portable shelter, with many of the comforts of home. If you own one keep it stocked with supplies to facilitate leaving in a hurry, as it can take several hours load up and move out if you’re not ready. In certain circumstances that might mean having to leave it behind. Heat source. Lighter or other reliable ignition source (e.g., magnesium striker), tinder, and waterproof storage. Include a rocket stove or biomass burner if possible, they’re inexpensive, take very little fuel, and incredibly useful in an emergency. Self-defense/hunting gear. Firearm(s) and ammunition, fishing gear, multi-tool/knife, maps, and compass, and GPS (it’s not a good idea to rely solely on a GPS as you may find yourself operating without a battery or charger). First aid. First aid kit, first aid book, insect repellant, suntan lotion, and any needed medicines you have been prescribed. If possible add potassium iodide (for radiation emergencies) and antibiotics (for bio attacks) to your kit. Hygiene. Hand soap, sanitizer, toilet paper, towel, toothbrush, toothpaste, dental floss, and garbage bags. Tools. Hatchet (preferably) or machete, can opener, cooking tools (e.g., portable stove, pot, frying pan, utensils, and fuel), rope, duct tape, sunglasses, rubber tubing, and sewing kit. Lighting and communications. LED headlamp, glow sticks, candles, cell phone, charger (preferably hand crank or solar), emergency radio (preferably with hand crank that covers AM, FM, and Marine frequencies) and extra batteries, writing implements, and paper. Cash or barter. You never know how long an emergency will last. Extensive power outages mean no cash machines, so keep a few hundred dollars in small bills, gold or silver coins, or other valuables on hand.

To recover an intuitive sense of what will be in season throughout the year, picture a season of foods unfolding as if from one single plant. Take a minute to study this creation—an imaginary plant that bears over the course of one growing season a cornucopia of all the different vegetable products we can harvest. We’ll call it a vegetannual. Picture its life passing before your eyes like a time-lapse film: first, in the cool early spring, shoots poke up out of the ground. Small leaves appear, then bigger leaves. As the plant grows up into the sunshine and the days grow longer, flower buds will appear, followed by small green fruits. Under midsummer’s warm sun, the fruits grow larger, riper, and more colorful. As days shorten into the autumn, these mature into hard-shelled fruits with appreciable seeds inside. Finally, as the days grow cool, the vegetannual may hoard the sugars its leaves have made, pulling them down into a storage unit of some kind: a tuber, bulb, or root. So goes the year. First the leaves: spinach, kale, lettuce, and chard (here, that’s April and May). Then more mature heads of leaves and flower heads cabbage, romaine, broccoli, and cauliflower (May–June). Then tender young fruit-set: snow peas, baby squash, cucumbers (June), followed by green beans, green peppers, and small tomatoes (July). Then more mature, colorfully ripened fruits: beefsteak tomatoes, eggplants, red and yellow peppers (late July–August). Then the large, hard-shelled fruits with developed seeds inside: cantaloupes, honeydews, watermelons, pumpkins, winter squash (August–September). Last come the root crops, and so ends the produce parade. Plainly these don’t all come from the same plant, but each comes from a plant, that’s the point—a plant predestined to begin its life in the spring and die in the fall. (A few, like onions and carrots, are attempting to be biennials, but we’ll ignore that for now.) Each plant part we eat must come in its turn—leaves, buds, flowers, green fruits, ripe fruits, hard fruits—because that is the necessary order of things for an annual plant. For the life of them, they can’t do it differently. Some minor deviations and a bit of overlap are allowed, but in general, picturing an imaginary vegetannual plant is a pretty reliable guide to what will be in season, wherever you live. If you find yourself eating a watermelon in April, you can count back three months and imagine a place warm enough in January for this plant to have launched its destiny.

FAMILY VALUES If you start watching pigeons, one of the first things you’ll notice is that you never see a chick. Like some mythical beast, these birds reveal themselves to humans only after reaching maturity. There are two good reasons for this: First, pigeons are good at hiding their nests; and second, the young birds—called squabs—stay in the nest until they lose the obvious indicators of youth. They are able to do this because mother and father pigeon work together to provide for their young. This equality in parenting extends to milk production: Both males and females secrete a cheesy yellow milk into the crop, a food-storage pouch partway down the throat. I had thought that milk belonged exclusively to mammals; it’s our defining characteristic, so important that we are named for it—“mammal” comes from the Latin mamma, meaning breast. Pigeons are more closely related to dinosaurs than mammals. Like breast milk, pigeon milk contains antibodies and immune-system regulators. Like breast milk, it is stimulated by the hormone prolactin; in fact, scientists discovered prolactin while studying pigeons. Despite the similarities, mammal milk isn’t a relative of pigeon milk. Instead, it is an example of

when insulin docks into the receptors, the receptors directly affect the glucose transfer proteins. That encourages the transfer proteins to let more glucose into these cells for storage as glycogen or fat. The effect of all this is to reduce blood sugar level and to stock up on energy for times when food is scarce.

The result was the common agricultural policy, with prices of the main products supported at levels decided by the Council of Ministers, through variable levies on imports from outside the Community and purchase of surplus production into storage at the support level. Farmers’ incomes were bolstered by high prices paid by the consumer, together with subsidies from the Community’s taxpayers to finance the surpluses that resulted from the high prices. While this was tenable in the EEC’s early years, once the UK became a member new tensions arose. The British model of free trade had meant that prices had been much lower, so membership of the CAP meant a triple blow of: higher prices for food; high levels of British contributions to the budget because of import levies on foodstuffs; and low receipts from the budget because of the small size of its agricultural sector.

Pecan Bar Recipe 2/3 cup brown sugar 1/3 cup flour 1 teaspoon salt 1 1/2 cups dark corn syrup 4 large eggs from Fenrir’s coop 2 teaspoons vanilla extract 1 1/2 cups chopped pecans (let the pups help but make ‘em wash their paws) 1 Heat oven to 350°F or close enough over a fire. 2 Make a pie crust, you know how to do that 3 Bake it crispy 4 Meanwhile, make everything else and put it in the crust. If it smells and tastes good here you’re on the right track. If not, eat it anyway, we don’t waste food in Fenrir. 5 Bake until all the wolves are beating down your door because they followed the smell from the woods. Cut into bars. No storage instructions because there won’t be any left to save.

There is a parallel between PARA and how kitchens are organized. Everything in a kitchen is designed and organized to support an outcome—preparing a meal as efficiently as possible. The archives are like the freezer—items are in cold storage until they are needed, which could be far into the future. Resources are like the pantry—available for use in any meal you make, but neatly tucked away out of sight in the meantime. Areas are like the fridge—items that you plan on using relatively soon, and that you want to check on more frequently. Projects are like the pots and pans cooking on the stove—the items you are actively preparing right now. Each kind of food is organized according to how accessible it needs to be for you to make the meals you want to eat.

(perishable) food costs in America are largely, up to about 80 or 90 percent, determined by distribution and storage, not the cost at the agricultural level.

The occasion for all of this excitement was the world’s first cold-storage banquet: a meal at which only previously refrigerated foods were to be served. On Monday, October 23, 1911, more than four hundred guests sat down amid the drapery and gilt of the Hotel Sherman’s Louis XVI room, unfolded their white linen napkins, and, over the course of two hours of what The Egg Reporter later described as “unalloyed pleasure,” consumed a five-course meal in which everything except for the olives in their dry martinis had spent between six months and a year in the refrigerated rooms of local cold-storage companies. Rather than the grower or variety, the menu proudly listed each item’s most recent address: the salmon came from a short stay at Booth’s Cold Storage, the chicken had resided at Chicago Cold Storage since December 1910, and the turkey and eggs had spent the past eleven and seven months, respectively, at the Monarch refrigeration plant. Addressing a reporter from the Bulletin of the American Warehouseman’s Association, Meyer Eichengreen, vice president of the National Poultry, Butter and Egg Association, one of the event’s sponsors, was happy to provide more detail. “Your capon received its summons to the great unknown along about last St. Valentine’s day,” he explained. “And the egg in your salad—go right on and eat—well, some happy hen arose from her nest and clucked over that egg when winter was just merging into spring.

The food industry is a complex, global network of diverse businesses that supplies most of the food consumed by the world's population. The industry has evolved to become highly diversified, with manufacturing ranging from small, traditional, family-run activities to large, capital-intensive and highly mechanized industrial processes . Food production and sale involve various stages, including agriculture, manufacturing, food processing, marketing, wholesale and food distribution, foodservice, grocery, farmers' markets, public markets, and other retailing. Additionally, there are areas of research such as food grading, food preservation, food rheology, food storage that deal with the quality and maintenance of quality

The refrigerated warehouse is the missing middle in food’s journey from farm to table: a black box whose mysterious internal workings allow perishable food to conquer the constraints of both time and space. Even those chefs who are proud to know the life story of each steak they serve, or the foodies who insist on meeting the farmer who raised the meat they eat, would never dream of inquiring as to its storage history—or imagine that beef carcasses have to be electrocuted in order to withstand the rigors of refrigeration without toughening up.

My apartment is comfortable but compact. The bedroom I’ve got ready for Godwin is on the small side. I didn’t know what a boy’s bedroom looked like, so I gave him exactly the bedroom I saw in the IKEA catalogue. I was concerned that he would be disappointed. But he immediately falls onto the twin bed and looks quite happy about it. I show him the pull-out storage drawers under the bed, and his closet, and his study desk. It is dark out. In the morning he will see a quiet, pleasant street. I ask Godwin if he would like to eat pizza for dinner—there is an excellent pizzeria nearby—and Mr. Lefebvre repeats my question to him in French. Godwin nods. Mr. Lefebvre declares, “Tonight we eat pizza. After that, madame, no more American food. No more hamburgers, no more fast food…” He is wagging his finger at me. Sushila, horrified, says, “Jean-Luc!” There is no need for her intervention. I have learned to manage overly direct individuals. “I agree with you, Jean-Luc,” I tell him. “An athlete must eat good food. I’m not good at cooking, but I’m excited to learn.

So you’re sprinting down the street with the lion after you. Things looked grim for a moment there, but—your good luck—your cardiovascular system kicked into gear, and now it is delivering oxygen and energy to your exercising muscles. But what energy? There’s not enough time to consume a candy bar and derive its benefits as you sprint along; there’s not even enough time to digest food already in the gut. Your body must get energy from its places of storage, like fat or liver or non-exercising muscle. To understand how you mobilize energy in this circumstance, and how that mobilization can make you sick at times, we need to learn how the body stores energy in the first place.

Fructose helps detox the liver from alcohol 80% faster. • Fructose increases CO2 and energy production. Fructose has little effect on increasing blood sugar and insulin levels. Increased insulin is needed for increased fat storage. Thus, ingestion of fructose has been shown to increase insulin sensitivity and glucose metabolism. Fructose can enter the cell without the assistance of insulin and can be used as energy. This makes food with fructose ideal for diabetics. Fructose can improve the retention of magnesium and other vital nutrients.

Alexander's selected the best potatoes they have in storage, a medium-sized white onion, a hearty block of Reblochon-style cheese, a slab of fatty bacon, and has even retrieved a dry white wine from the downstairs pantry. Eden's mind races. The ingredients are simple, but there are hundreds of different possible outcomes. She can't even begin to fathom what Alexander has in store for her. He handles his knives beautifully. His grip is strong, but just light enough to offer the most flexibility. It isn't very long before he slices up generous bits of bacon and has it sizzling in a hot pan, fat melting away and frying all around the meat to leave it nice and crisp. In goes finely minced onion, and then a good cup or so of white wine to deglaze the bottom of the pan. Then it's the potatoes, which he's skinned and sliced with mind-bending accuracy. Alexander pops everything into an oven-proof dish before covering the top with a hefty layer of cheese. He places it in the oven, but doesn't bother setting a timer. He's a skilled enough chef to know when it's done. "Are you going to tell me what this mystery dish is?" Eden asks. Alexander smiles. "It's a tartiflette," he explains. "My father used to make it all the time. Comfort food, for when I wasn't feeling well.

The following day, Kiva and Naari set out to collect samples involving food storage and preparation.

These are people living somewhere between hunter-gatherers and subsistence farmers. Lindeberg wrote, “Cultivated tubers (mainly yam, sweet potato and taro) are staples, supplemented by fruits, leaves, [coconuts], fish, maize, tapioca and beans.” All less calorically dense foods, save for the occasional coconut. About 70 percent of their calories come from carbohydrates—so you could say the Kitavans have a high-carb diet—and they eat around 2,200 calories a day, despite having plenty of food in storage. Critically, Lindeberg reported, the Kitavans eat no processed, higher-density foods. He found no overweight Kitavans and zero indications of heart disease or evidence that any Kitavan had ever had a heart attack or stroke. The majority of people he tested were over 50 years old. A handful even reached past 90—quite a feat without modern medicine.

Harvesting by sickle yields straw as well as grain. Today we consider straw a by-product of cereal-farming, the primary purpose being to produce food. But archaeological evidence suggests things started the other way round.32 Human populations in the Middle East began settling in permanent villages long before cereals became a major component of their diets.33 In doing so, they found new uses for the stalks of wild grasses; these included fuel for lighting fires, and the temper that transformed mud and clay from so much friable matter into a vital tectonic resource, used to build houses, ovens, storage bins and other fixed structures. Straw could also be used to make baskets, clothing, matting and thatch. As people intensified the harvesting of wild grasses for straw (either by sickle or simply uprooting), they also produced one of the key conditions for some of these grasses to lose their natural mechanisms of seed dispersal.

Testosterone A steroid hormone that stimulates development of male secondary sexual characteristics, produced mainly in the testes, but also in the ovaries and adrenal cortex. Leptin A protein produced by fat cells that is a hormone acting mainly in the regulation of appetite and fat storage. Thyroid A gland that makes and stores hormones that help regulate the heart rate, blood pressure, body temperature, and the rate at which food is converted into energy. Ghrelin A hormone that is produced and released mainly by the stomach with small amounts also released by the small intestine, pancreas, and brain.

to the second room. I got out of bed and trailed after her. The kitchen was narrow. The dining table was bare. There was a small storage area to one side and cooled milk in a bucket. She poured out some of the milk and rummaged around until she put down some food in front of me.

Human groups tend to respond to food surplus and storage with behavior like that observed in chimps: heightened hierarchical social organization, intergroup violence, territorial perimeter defense, and Machiavellian alliances. In other words, humans—like chimps—tend to fight when there’s something worth fighting over. But for most of prehistory, there was no food surplus to win or lose and no home base to defend.

Benefits of Going Green The benefits of going green are sometimes not similar to obvious right away. For some people, because of this that going green can be so difficult. They have to see immediate or near immediate results of their green efforts. Unfortunately, some benefits take a while and dedication. Now and dedication can be a good thing about going green in itself. When we become more commited to an environmentally friendly lifestyle we study that lifestyle, the aspects of the life-style that is effective on our behalf and then we study new tips that make the lifestyle much better to create. Other merits of going green can be found especially zones of green lifestyles. Benefits of Going Green at Home Going green at your home is among the few places that green lifestyle benefits are shown quickly or in the next short space of time. The first home benefit that many individuals who go green see, is a drop in utility bills and spending. As people commence to make subtle and full blown changes in the volume of energy they use and the manner they make use of it, the utility bills will drop. This benefit shows itself within the first three billing cycles no matter the effective changes. Spending also reduces. The spending pattern of green lifestyles shows a spending reduction because of switching from disposable items to reusable items, pricey chemical items for DIY natural options and swapping out appliances for higher energy levels effiencent models. Simply not only are the advantages observed in healthier lifestyle options, but on top of that they are seen in healthier financial options. Benefits to Going Green at Work Going green at work is problematic to implement and hard to see immediate results from. However, the avantages of going green in the workplace might be incredibly financially beneficial regarding the business. A clear benefit for businesses going green that is the alleviates clutter and increased organization. By utilizing green techniques in your business such as cloud storage, going paperless and energy usage techniques a business will save many dollars each month. This is a clear benefit, but the additional advantage is increased business. Consumers, businesses and sales professionals love aligning themselves with green businesses. It shows an ecological awareness and connection and it has verified that the green business cares about the approach to life of their total clients. The green business logo and concept means the advantage of a higher customer base and increased sales. Advantages and benefits of Going Green within the Community Community advantages and benefits of going green are the explanation as to why many individuals begin contribution in the green movement. Community efforts do take time and effort to develop. Recycling centers, landscaping endeavors and urban gardening projects take community efforts and dedication. These projects can build wonderful benefits regarding the community. Initially the advantages will show in areas similar to a decrease in waste, increased organic gardening options and recycling endeavors to diminish waste in landfills. Eventually the avantages of going green locally can present a residential district bonding, closer knit communities and environmental benefits which will reach to reduced air pollution. There can also be an increase in local food production and local companies booming which helps the regional economy. There are numerous other benefits of going green. These benefits might be comprehensive and might change the thought of how communities, states and personal lifestyles are changed.

Another risk of long-term food storage is contamination. Aflatoxins, for example, are harmful compounds produced by funguses that thrive on cereals, nuts, and oilseeds and that can cause liver damage, cancer, and neurological problems.32 Since hunter-gatherers don’t store foods for more than a day or two, they rarely if ever encounter these toxins. An additional and very significant health problem caused by farmers’ diets is due to lots of starch. Hunter-gatherers

Since Paul wasn’t a big conversationalist—he was the anti-Mac, in other words, and today had been the longest she’d ever heard him speak in consecutive sentences—Jena watched the scenery for a while. Then she decided to study the inside of Paul’s truck to see what she could learn about him. Technically, it was exactly like hers and Gentry’s. It had a black exterior with a blue light bar across the top and the Louisiana Department of Wildlife and Fisheries Enforcement Division logo on the doors. It was tech heavy on the front dash, just like theirs, with LDWF, Terrebonne Parish Sheriff’s Office, and Louisiana State Police Troop C radios, a laptop, a GPS unit, and a weather unit. In her truck and in Gentry’s, the cords and wires were a colorful tangle of plastic and metal, usually with extra plugs dangling around like vines. Paul’s cords were all black, and he had them woven in pairs and tucked underneath the dash, where they neatly disappeared. She leaned over to see how he’d achieved such a thing, and noticed identical zip ties holding them in place. “Sinclair, I hate to ask, but what are you doing?” He sounded more bemused than annoyed, so she said, “I’m psychoanalyzing you based on the interior of your truck.” He almost ran off the road. “Why?” “Your scintillating conversation was putting me to sleep.” His dark brows knit together but he seemed to have no answer to that. She turned around in her seat, as much as the seat belt allowed, and continued her study. Paul had a 12-gauge shotgun and a .223 carbine mounted right behind the driver’s seat, same as in her own truck. The mounts had hidden release buttons so the agents could get the guns out one-handed and quickly. But where her truck had a catch-all supply of stuff, from paper towels to zip ties to evidence bags to fast-food wrappers thrown in the back, Paul’s backseat was empty but for a zippered storage container normal people used for shoes. Each space held different things, all neatly arranged. Jena spotted evidence bags in one. Zip ties in another. Notebooks. Citation books. Paperwork. A spare uniform hung over one window, with a dry-cleaner’s tag dangling from the shirt’s top button. Good Lord. She turned back around. “What did you learn?” Paul finally asked. “You’re an obsessive-compulsive neat freak,” she said. “Accent on freak.

Serach best package contains premium stackable food storage which allows you plan your meal ahead.

Over the years I've done everything from small organization units in condo closets with sliding doors, to one massive one-thousand-square-foot duplex closet for a pamper socialite that included a wall of climate-controlled storage for her substantial fur collection, and no lie, a CIA-level fingerprint lock on the door. The only thing that was ever more fun was doing a panic room for a paranoid woman who had recently lost her husband. She wanted to be sure that if someone broke into her Gold Coast brownstone she could survive in comfort for at least a week. We referred to her as the Preppy Prepper, giving her a large panic room with en suite bathroom, which included a mini kitchen stocked with canned caviar and smoked oysters and splits of vintage champagne, completely upholstered in a huge-scale blowsy floral chintz.

She thinks of Stanley's colored pencil drawings of theoretical businesses: a cafe, a bookshop, and, always, a grocery store. When she was ten and he was fourteen, he was already working as a bag boy at Publix, reading what their father called "hippie books." He talked about stuff like citrus canker, the Big Sugar mafia, and genetically modified foods and organisms. He got his store manager to order organic butter after Stanley'd read (in the 'Berkeley Wellness' newsletter) about the high concentration of pesticides in dairy. Then, for weeks, the expensive stuff (twice as much as regular) sat in the case, untouched. So Stanley used his own savings to buy the remaining inventory and stashed in his mother's cold storage. He took some butter to his school principal and spoke passionately about the health benefits of organic dairy: they bought a case for the cafeteria. He ordered more butter directly from the dairy co-operative and sold some to the Cuban-French bakery in the Gables, then sold some more from a big cooler at the Coconut Grove farmer's market. He started making a profit and people came back to him, asking for milk and ice cream. The experience changed Stanley- he was sometimes a little weird and pompous and intense before, but somehow, he began to seem cool and worldly.

I mean, he could blow old Capitalist-Stevie here away." Felice doesn't respond. She pulls the backs of her ankles in close to her butt and rests her chin on the flat of one her knees. She thinks of Stanley's colored pencil drawings of theoretical businesses: a cafe, a bookshop, and, always, a grocery store. When she was ten and he was fourteen, he was already working as a bag boy at Publix, reading what their father called "hippie books." He talked about stuff like citrus canker, the Big Sugar mafia, and genetically modified foods and organisms. He got his store manager to order organic butter after Stanley'd read (in the 'Berkeley Wellness' newsletter) about the high concentration of pesticides in dairy. Then, for weeks, the expensive stuff (twice as much as regular) sat in the case, untouched. So Stanley used his own savings to buy the remaining inventory and stashed in his mother's cold storage. He took some butter to his school principal and spoke passionately about the health benefits of organic dairy: they bought a case for the cafeteria. He ordered more butter directly from the dairy co-operative and sold some to the Cuban-French bakery in the Gables, then sold some more from a big cooler at the Coconut Grove farmer's market. He started making a profit and people came back to him, asking for milk and ice cream. The experience changed Stanley- he was sometimes a little weird and pompous and intense before, but somehow, he began to seem cool and worldly. Their mother, however, said she couldn't afford to use his ingredients in her business. They'd fought about it. Stanley said that Avis had never really supported him. Avis asked if it wasn't hypocritical of Stanley to talk about healthy eating while he was pushing butter. And Stanley replied that he'd learned from the master, that her entire business was based on the cultivation of expensive heart attacks.

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.

Evolutionary biologist Richard Dawkins, for example, might be a bit less certain in his gloomy assessment of human nature: “Be warned that if you wish, as I do, to build a society in which individuals cooperate generously and unselfishly towards a common good, you can expect little help from biological nature. Let us try to teach generosity and altruism, because we are born selfish.”10 Maybe, but cooperation runs deep in our species too. Recent findings in comparative primate intelligence have led researchers Vanessa Woods and Brian Hare to wonder whether an impulse toward cooperation might actually be the key to our species-defining intelligence. They write, “Instead of getting a jump start with the most intelligent hominids surviving to produce the next generation, as is often suggested, it may have been the more sociable hominids—because they were better at solving problems together—who achieved a higher level of fitness and allowed selection to favor more sophisticated problem-solving over time.”11 Humans got smart, they hypothesize, because our ancestors learned to cooperate. Innately selfish or not, the effects of food provisioning and habitat depletion on both wild chimpanzees and human foragers suggest that Dawkins and others who argue that humans are innately aggressive, selfish beasts should be careful about citing these chimp data in support of their case. Human groups tend to respond to food surplus and storage with behavior like that observed in chimps: heightened hierarchical social organization, intergroup violence, territorial perimeter defense, and Machiavellian alliances. In other words, humans—like chimps—tend to fight when there’s something worth fighting over. But for most of prehistory, there was no food surplus to win or lose and no home base to defend.

Convenience may come with a nutritional compromise in other parts of the supermarket (where ready-to-serve items are often overprocessed, oversugared, and oversalted), but not in the baby food aisle. The convenience that was always a plus still is; foods come in ready-to-feed baby-portion jars, reclosable for refrigerated storage of leftovers. But today’s baby foods come with other pluses as well. Most varieties contain no added salt; sugar and fillers are rarely added to single-ingredient foods. Since the fruits and vegetables are cooked and packed soon after picking, they retain a reliably high proportion of their nutrients. The foods are consistent in texture and taste, and because they’re prepared under strictly sanitary conditions (conditions that would be difficult to duplicate in your home), you can trust their safety. They’re also relatively economical, particularly if the time you save by using them is valuable to you, and when you consider that less food is likely to be wasted than when you prepare large batches of food for baby.

Winter comes, and our cupboard shelves in the snug stone cellar are an art gallery of crimson and green and brown and white jars. We have canned raspberries, blueberries, peas, beans, a few beets, some apple sauce from windfalls, grape jelly, fifty quarts of canned yellow corn, many quarts of beef stew and beef soup stock, also pork. A five-gallon keg of cider sits in the corner. In a wooden bin are twelve bushels of Green Mountain potatoes, and we have bought three barrels of apples. Our rutabagas, most of our beets and carrots are stored in layers of sand. There are bushels of onions and a hundred Danish Ball Head cabbages laid out on rough shelves.

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

Loss of Privacy and Self-Direction While loss of privacy may not seem like a serious “survival” hazard, it can defeat one’s efforts to prepare for or deal with threats as an individual. To a true survivalist, survival is more than a biological imperative. If a human is completely observed, monitored, and directed by a system or network, no matter how benign, then he or she is no longer free and therefore has not survived. Technology has evolved to the point where it is using people, rather than being used by people. Those who frequent the internet, carry smartphones, and respond to various online programs are profiled by massive computers to analyze how they think and therefore how they react to various ideas. Human engineering and logarithms can manipulate buying habits, political preferences, social associations, and even emotions. Think about the implications of being wired to systems that have their own agendas. If you dismiss this as simply paranoia, then you are exhibiting typical addictive behavior. This is one of the most insidious and stealthy hazards to humanity.

There is the standing prime rib roast, which I salted three days ago and have left uncovered in the extra fridge to dry out. I place the roast in a large Ziploc bag and put it in the bottom of the first rolling cooler, and then the tray of twice-baked potatoes enriched with cream, butter, sour cream, cheddar cheese, bacon bits, and chives, and topped with a combination of more shredded cheese and crispy fried shallots. My coolers have been retrofitted with dowels in the corners so that I can put thin sheets of melamine on them to create a second level of storage; that way items on the bottom don't get crushed. On the top layer of this cooler I placed the tray of stuffed tomatoes, bursting with a filling of tomato pudding, a sweet-and-sour bread pudding made with tomato paste and orange juice and lots of butter and brown sugar, mixed with toasted bread cubes. I add a couple of frozen packs, and close the top. "That is all looking amazing," Shawn says. "Why, thank you. Can you grab me that second cooler over there, please?" He salutes and rolls it over. I pull the creamed spinach out of the fridge, already stored in the slow cooker container, and put it in the bottom of the cooler, and then add three large heads of iceberg lettuce, the tub of homemade ranch dressing and another tub of crispy bacon bits, and a larger tub of popover batter. I made the pie at Lawrence's house yesterday morning before heading to the airport- it was just easier than trying to transport it- and I'll make the whipped cream topping and shower it with shards of shaved chocolate just before serving. I also dropped off three large bags of homemade salt-and-pepper potato chips, figuring that Lawrence can't eat all of them in one day and that there will hopefully be at least two bags still there when we arrive. Lawrence insisted that he would pick up the oysters himself.

The gut is also the largest storage facility for serotonin in our body. Ninety-five percent of the body’s serotonin is stored in these warehouses. Serotonin is a signaling molecule that plays a crucial role within the gut-brain axis: It is not only essential for normal intestinal functions, such as the coordinated contractions that move food through our digestive system, but it also plays a crucial role in such vital functions as sleep, appetite, pain sensitivity, mood, and overall well-being.

In effect, Americans threw away their communities in order to save a few dollars on hair dryers and plastic food storage tubs, never stopping to reflect on what they were destroying.

And where excess energy was being lost by lack of completely effective storage methods, people were finding more ways to use it while they had it: for desalination, or more direct air carbon capture, or seawater pumped overland into certain dry basins, and so on. On and on and on it went. So clean energy, the crux of the challenge, had been met, or was being met. Then also, another great poster: the Global Footprint Network had the world working at par in relation to the Earth’s bioproduction and waste intake and processing. World civilization was no longer using up more of the biosphere’s renewable resources than were being replaced by natural processes. What for many years had been true only for Cuba and Costa Rica had become true everywhere. Part of this achievement was due to the Half Earth projects; though this was not yet an achieved literal reality, because well more than half the Earth was still occupied and used by humans, nevertheless, broad swathes of each continent had been repurposed as wild land, and to a large extent emptied of people and their most disruptive structures, and left to the animals and plants. There were more wild animals alive on Earth than at any time in the past two centuries at least, and also there were fewer domestic beasts grown for human food, occupying far less land. Ecosystems on every continent were therefore returning to some new kind of health, just as the result of the planetary ecology doing its thing, living and dying under the sun. Most biomes were mongrels of one sort or another,

Finally, I noticed the passion that the leaders brought to what the company did. They loved the subject matter, whether it be music, safety lighting, food, special effects, engineering, beer, records storage, construction, dining, or fashion. Though they were good businesspeople, they were anything but professional managers. Indeed, they were the opposite of professional managers. They had deep emotional attachments to the business, to the people who worked in it, and to its customers and suppliers—the sort of feelings that are the bane of professional management.

The White Hand did not fry all the brain. He fried some from the right hemisphere and some from the left. The remaining brain, The White Hand wrapped in tin foil, carefully. Tomorrow is, after all, another day, and food should be kept in storage so it won’t go bad.

The physiology of inactivity theory suggests that prolonged sitting also causes weight gain by creating imbalances in critical metabolic hormones such as leptin, which regulates appetite and fat metabolism in the body. When leptin signaling is compromised, your brain will crave more food, and your body will default into a fat-storage hormonal pattern instead of a fat-burning hormonal pattern.17 All this has scientists and members of the medical community repeating the same tagline: sitting is the new smoking.

Tap water is another example of a legally condoned public health hazard. As early as the Han dynasty (206 BC-AD 220) in China, the imperial government strictly enforced laws which required the public to clean their wells and water storage facilities regularly in order to maintain the purity of public drinking water. These laws also specified that pipes, vats, and basins used to transport and store drinking water must be made of clay, not metal, because the health hazards of heavy metals werw well known to Chinese health authorities. Today, public water utilities poison our drinking water with chlorine, fluoride, aluminum salts, and other substances which they call 'purifiers', then run it through metal pipes which further contaminate the water with lead, iron, nickel, cadmium, and other metals that are extremely toxic to the human system. Public utilities and private corporations combine to poison the food, air, and water upon which we must all rely to stay alive. Orthodox Western medical practice compounds these public health hazards by ignoring them as causes of disease, then further aggravates the situation by prescribing toxic drugs, injections, vaccines, and radical surgery as cures for the ills they cause.

we flew to England again to play the outdoor Monsters of Rock festival at Castle Donington. This was the kind of thing you heard about other bands playing—big bands, household names, not grubby kids a year or two removed from living in a back-alley storage space and treating their venereal diseases with fucking fish food.

an instant, a simple swatch of light, then movement: the blond-haired executioner. She stood in a doorway just beyond the street corner, hiding, waiting, arms raised and weapon trained. The reflection in the car window saved Dewey from what would have been, in five feet or so, a warm bullet in the back of the head. Dewey stopped just before the corner, feet away from where the blond assassin lurked. He looked behind him, down the block he’d just run down, and saw a Laundromat. He dropped back and entered the Laundromat. He ran through the store, pushing his way past piles of laundry and women folding articles, to the back room, where a man sat, smoking a cigarette in front of a pile of papers. “Lo siento,” murmured Dewey as he charged through the office toward an alley entrance, gun in hand. The sirens became louder, multiple vehicles joining in the distance. Out the door and across the alley and through a dented steel door. Inside, stacks of bread loaves, other boxes of food, the smell of meat. He moved through the storage room and entered the back of a bodega. Colt .45 cocked in front of him, he passed a middle-aged woman who fainted as she saw the weapon in his hand. Catching the eye of the man at the cash register, Dewey held a finger to his lips. There, at the side of the entrance, her back to the store, stood the blond assassin. Suddenly another customer, an elderly woman, screamed as she saw Dewey with gun. The blonde turned abruptly, leveling what he now saw was an HK UMP compact machine gun with a six-inch suppressor on the end. A full auto hail of bullets crashed through the windows as she swept the weapon east-west. The elderly woman’s screams ended abruptly as a bullet ripped through her head and killed her. The assassin’s bullets shattered the storefront’s glass, but Dewey was already down and partially hidden by a chest freezer, which shielded him from the slugs. As soon as the blonde’s gun swept past him, Dewey had a clear sight. He fired twice, two quick shots into the assassin’s neck and chest, flinging her backward onto the brick sidewalk in a shower of blood and glass. Dewey ran

(Cortido) Makes 2 quarts 1 large cabbage, cored and shredded 1 cup carrots, grated 2 medium onions, quartered lengthwise and very finely sliced 1 tablespoon dried oregano ¼-½ teaspoon red pepper flakes 1 tablespoon sea salt 4 tablespoons whey (Whey and Cream Cheese) (if not available, use an additional 1 tablespoon salt) This delicious spicy condiment goes beautifully with Mexican and Latin American food of all types. It is traditionally made with pineapple vinegar but can also be prepared with whey and salt. Like traditional sauerkraut, cortido improves with age. In a large bowl mix cabbage with carrots, onions, oregano, red chile flakes, sea salt and whey. Pound with a wooden pounder or a meat hammer for about 10 minutes to release juices. Place in 2 quart-sized, wide-mouth mason jars and press down firmly with a pounder or meat hammer until juices come to the top of the cabbage. The top of the cabbage mixture should be at least 1 inch below the top of the jars. Cover tightly and keep at room temperature for about 3 days before transferring to cold storage. Variation: Traditional Cortido Omit salt and whey and use 4-6 cups pineapple vinegar. Mix all ingredients except pineapple vinegar together in a large bowl and pound lightly. Stuff cabbage loosely into 3 quart-sized, wide-mouth mason jars and add enough vinegar to cover the cabbage. The top of the cabbage mixture should be at least 1 inch below the top of the jars. Cover tightly and keep at room temperature for about 3 days before transferring to cold storage. Among all the vegetables that

He tilted her chin upward. Softly, he pressed his lips to hers. Reaching up into her bonnet, he buried one of his hands in her hair. Without breaking the embrace, she yanked the hat from her head. Luca’s grasp tightened on her hair, and pleasure raced through her body. He tried to pull her into his lap using only his good arm, but ended up half dragging her across the wooden crate. The medicinal ointments went flying onto the floor, the containers rolling across the wet stones with a clatter. Cass pulled back. She wanted to kiss him harder, to melt into his arms. “We need to go,” she said instead, raising one hand to her face to blot the sweat from her cheeks. “Once we have taken down the Order, there will be time for…everything else.” Luca started to protest, but then they heard the sound of the key in the lock and Narissa slipped into the room with a tray of food. Cass blushed furiously as she finger-combed her hair. She and Luca laughed nervously. “Breakfast. We were just commenting on how hungry we were,” Cass said brightly. Narissa surveyed the salves and ointments strewn about on the floor and Cass’s hair hanging free. Her brown eyes narrowed knowingly. “Were you now?” she asked, her voice a bit shrill. “I’ll just leave this food for you and retrieve the tray later.” She hurriedly shuffled across the room and back to the door. Cass blushed again. “Thank you, Narissa,” she said. When the handmaid closed the door, Cass and Luca both burst into giggles. Luca struggled to hold a straight face. He imitated Narissa’s nasal voice. “Signorina Cassandra,” he said. “You are a wicked and depraved woman, and I should appreciate it if you do not further sully my dusty storage room.” Cass laughed aloud. She poked Luca in his chest. “Me, wicked? You tried to attack me. I’m just your victim.” “Willing victim?” Luca looked hopefully at her. “Well,” Cass said, trying to look extra thoughtful as she positioned the food tray between the two of them. “I suppose there are a few worse ways to spend my time.” Luca’s eyes softened. “I love you, Cassandra,” he said, stroking her face gently. “And I love you,” she replied, almost without thinking. For once there was no hesitation.

Breakfast. We were just commenting on how hungry we were,” Cass said brightly. Narissa surveyed the salves and ointments strewn about on the floor and Cass’s hair hanging free. Her brown eyes narrowed knowingly. “Were you now?” she asked, her voice a bit shrill. “I’ll just leave this food for you and retrieve the tray later.” She hurriedly shuffled across the room and back to the door. Cass blushed again. “Thank you, Narissa,” she said. When the handmaid closed the door, Cass and Luca both burst into giggles. Luca struggled to hold a straight face. He imitated Narissa’s nasal voice. “Signorina Cassandra,” he said. “You are a wicked and depraved woman, and I should appreciate it if you do not further sully my dusty storage room.