Food Trucks Quotes

Jeevan found himself thinking about how human the city is, how human everything is. We bemoaned the impersonality of the modern world, but that was a lie, it seemed to him; it had never been impersonal at all. There had always been a massive delicate infrastructure of people, all of them working unnoticed around us, and when people stop going to work, the entire operation grinds to a halt. No one delivers fuel to the gas stations or the airports. Cars are stranded. Airplanes cannot fly. Trucks remain at their points of origin. Food never reaches the cities; grocery stores close. Businesses are locked and then looted. No one comes to work at the power plants or the substations, no one removes fallen trees from electrical lines. Jeevan was standing by the window when the lights went out.

Sorry to hear about your Dad." He shrugged. "He was seventy, and we always told him fast food would kill him." "Heart attack?" "He was hit by a Pizza Express truck.

When they got to Food 4 Less, Richie waited in the truck while everybody else went in. As soon as they were inside, Eleanor put the wadded-up fifty in her mother's hand. Her mother didn't thank her.

A human on a bicycle is more efficient (in calories expended per pound and per mile) than a train, truck, airplane, boat, automobile, motorcycle, skateboard, canoe, or jet pack. Not only that, bicycling is more efficient than walking, which takes three times as many calories per mile. In fact, pound for pound, a person on a bike can go farther on a calorie of food than a gazelle can running, a salmon swimming, or an eagle flying.

Life is more than who’s fighting whom on UFC, what so-and-so tweeted, which celebrities just broke up, and what the latest and greatest food truck is serving up. You were meant to live on a higher level.

Flight is many things. Something clean and swift, like a bird skimming across the sky. Or something filthy and crawling; a series of crablike movements through figurative and literal slime, a process of creeping ahead, jumping sideways, running backward. It is sleeping in fields and river bottoms. It is bellying for miles along an irrigation ditch. It is back roads, spur railroad lines, the tailgate of a wildcat truck, a stolen car and a dead couple in lovers' lane. It is food pilfered from freight cars, garments taken from clotheslines; robbery and murder, sweat and blood. The complex made simple by the alchemy of necessity

In my opinion, if there is one extremely legitimate use for petroleum besides running wood chippers and front-end loaders to handle compost, it's making plastic for season extension. It parks many of the trucks [for cross-country produce transportation]. With the trucks parked, greenhouses, tall tunnels, and more seasonal, localized eating, can we feed ourselves? We still have to answer that burning question.

All that matters in the world is to believe. Never mind evidence or facts; as long as you believe, then you’re admired for your passion. And in a modern world where every greenie, leftist, or prog embraces their iPads and iPods, as well as the organic food trucked in by, um, trucks—to Whole Foods—they still “believe” that man-made stuff is bad.

YOU DEMAND SALVATION EVEN AS YOU STEAL FROM THE COLLECTION PLATE. YOU SEND FOOD TO THE REFUGEES, AND THEN YOU DON'T ALLOW THE DELIVERY TRUCKS THROUGH THE WARZONES. THE FOOD WILL SPOIL , THE SUPPLIES WILL BE SOLD BY THE VICTORS . THE CIVILIANS WILL STARVE AND SICKEN AND EVENTUALLY DIE. IT IS THE WAY OF THINGS. THEY WILL ALL DIE, WHETHER FROM THE BRUTAL SAVAGERY THAT IS UNIQUE TO MAN OR FROM THE ABUNDANCE OF DISEASE OR FROM THE SCARCITY OF SUSTENANCE.

I see the Divine in the mountains, the rivers, the clouds and the stars. I see the Divine in the highways, and skyscrapers, in farmland and playgrounds. But where is the Divine in the barren desert, in burned-down forests, and disaster-stricken towns? The Divine is in the oasis, and the people there who give water and rest to desert travelers. The Divine is in the firefighters’ tools, and the flowers that bloom from the ash. The Divine is in relief trucks, bringing food and water and comfort. The Divine rests in all things, but is no more awake than when we summon strength to do what is right.

It’s too late now. The game’s been won by companies who don’t two shits about community character or decent jobs. Congratufuckinglations, America! We did the deal. Now we’ve got an unlimited supply of cheap commodities and unhealthy food and crumbling downtowns, no sense of place, and a permanent under class. Yay. The underclass isn’t relegated to urban ghettos either. It’s coast to coast and especially in between. Take US 50 west from Kansas City to Sacramento or US 6 from Chicago to California and you’ll see a couple thousand miles of corn, soybeans, and terminally ill towns. It looks like a scene from The Walking Dead. If there’s such a thing as the American Heartland, it has a stake through it.

What manner of ship is this? What does it do? What is its combat record? Well, those are fair questions, if difficult ones. The Reluctant, as was said, is a naval auxiliary. It operates in the back areas of the Pacific. In its holds it carries food and trucks and dungarees and toothpaste and toilet paper. For the most part it remains on its regular run, from Tedium to Apathy and back; about five days each way. It makes an occasional trip to Monotony, and once it made a run all the way to Ennui, a distance of two thousand nautical miles from Tedium. It performs its dreary and unthanked job, and performs it, if not inspiredly, then at least adequately.

It’s hard to talk about guns without sounding defensive or blustery. I’m pro-gun the same way I’m pro-potato fork. I use them both to gather food for the year, with the caveat that if you break into my house, I won’t be waiting for yo at the top of the stairs with a potato fork.

Danvers still stops by in the morning. He talks for a few minutes and then gets a coffee and leaves. We haven’t moved past the stage of smiling, though Land is always mimicking his semi-flirtations. I pointed out that since he and the detective go back, he should broach the subject, but Land just snorts and goes back to cutting up the vegetables.

Jimmy Hoffa once said to Frank Sheeran enthusiastically, “If you got it, Irish, a truck driver brought it to you. Don’t ever forget that. That’s the whole secret to what we do.” That “you got it” part covered food, clothing, medicine, building materials, fuel for home and industry, just about everything. Because a nationwide trucking strike could literally starve and shut down the nation, Bobby Kennedy called Jimmy Hoffa’s Teamsters “the most powerful institution in the country aside from the United States government.…

our current food choices detrimentally affect climate change and global warming more so than do all the cars, planes, trucks, buses, and trains used worldwide.1

it’s better to apologize than ask permission.

Once you are aware that you can live a happy, fully satisfied life without causing harm to animals, being a carnivore is a tough thing to justify.

Some nights he sat up late on his front porch with a glass of Jack and listened to the trucks heading south on 220, carrying crates of live chickens to the slaughterhouses—always under cover of darkness, like a vast and shameful trafficking—chickens pumped full of hormones that left them too big to walk—and he thought how these same chickens might return from their destination as pieces of meat to the floodlit Bojangles’ up the hill from his house, and that meat would be drowned in the bubbling fryers by employees whose hatred of the job would leak into the cooked food, and that food would be served up and eaten by customers who would grow obese and end up in the hospital in Greensboro with diabetes or heart failure, a burden to the public, and later Dean would see them riding around the Mayodan Wal-Mart in electric carts because they were too heavy to walk the aisles of a Supercenter, just like hormone-fed chickens.

In addition to this artistic photography, white people have also started to take pictures of their food before they eat it. Some white people do this as a spiritual tribute to the food they are about to eat, but most white people do it so that they can post to Facebook or Twitter and prove to their friends that they ate from a cool food truck before it became too popular.

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

It's like any time a white friend suggests Korean barbecue. Or when I see a Food Network special where some tattooed white dude with a nineteenth-century-looking beard-and-mustache combo introduces viewers to this kimchi al pastor bánh mì monstrosity he peddles from a food truck that sends out location tweets. It's like when white people tell me how much they love kimchee and bull-go-ghee, and the words just roll off their tongues as if there exists nothing irreconcilable between the two languages. It's like, don't touch my shit. It's difficult to articulate because I know it's not rational. But as a bilingual immigrant from Korea, as someone who code-switches between Korean and English daily while running errands or going to the supermarket, not to mention the second-nature combination of the languages that I'll speak with my parents and siblings, switching on and switching off these at times unfeasibly different sounds, dialects, grammatical structures? It's fucking irritating. I don't want to be stingy about who gets to enjoy all these fermented wonders -- I'm glad the stigma around our stinky wares is dissolving away. But when my husband brings me a plate of food he made out of guesswork with a list of ingredients I've curated over the years of my burgeoning adulthood with the implicit help of my mother, my grandmother, and my grandmother's mother who taught me the patience of peeling dozens of garlic cloves in a sitting with bare hands, it puts me in snap-me-pff-a-hickory-switch mode.

At the fairgrounds we saw them in the parking lot inhaling the effluvium of carnival, the smells of fried dough, caramel and cinnamon, the flap-flapping of tents, a carousel plinking out music-box songs, voluptuous sounds bouncing down tent ropes and along the trampled dust of the midway. Wind-curled handbills staple-gunned to telephone poles, the hum of gas-powered generators and the gyro truck, the lemonade truck, pretzels and popcorn, baked potatoes, the American flag, the rumblings of rides and the disconnected screams of riders -- all of it shimmered before them like a mirage, something not quite real.

One guy was wearing a loincloth and a hat made of a wolf’s skull, which he insisted was his dress ensemble. Later, Martin worked up the nerve to ask him a few questions. It turned out his name was Richard, and he was from Portland, Oregon, in the year 2003. “Yeah, that’s where you’re from originally,” Martin said. “But where do you live?” Richard said, “Portland, in the year two thousand and three. I own a food truck.

Back in Georgia everybody we knew had an automobile." A bu, don't tell stories. That is not possible." Well, not everybody. I don't mean babies and children. But every single family." Not possible." Yes, it is! Some families even have two!" What is the purpose of so many automobiles at the same time?" Well, because everybody has someplace to go every day. To work or to the store or something." And why is nobody walking?" It's not like here, Anatole. Everything's farther apart. People live in big towns and cities. Bigger cities than Leopoldville, even." Beene, you are lying to me. If everyone lived in a city they could never grow enough food." Oh, they do that in the country. In big, big fields. Peanuts and soybeans and corn, all that. The farmers grow it, then they put it on big trucks and take it all to the city, where people buy it from the store." From the market." No, it isn't a bit like the big market. It's a great big house kind of thing, with bright lights and all these shelves inside. It's open every day, and just one person sells all the different things." One farmer has so many things?" No, not a farmer. A storekeeper buys it all from the farmers, and sells it to the city people." And so you don't even know whose fields this food came from? That sounds terrible. It could be poisoned!" It's not bad, really. It works out." How can there be enough food, Beene? If everyone lives in a city?" There just is. Things are different from here.

In two weeks, our house will be empty. And then the stagers will descend with the trucks full of no one’s furniture and art and try to make it look like a different family lived there, an imaginary family with no photographs or mail or food in their refrigerator. In real life, we were sometimes messy. We didn’t always do the dishes. We left pots soaking. We let the papers pile up, and left too many pairs of shoes by the door, and didn’t vacuum as much as we should have. We were not always happy, but we were always us.

The great American contribution to the Red Army was not just food stocks and strategic materials but nearly four hundred thousand heavy transport trucks, which eventually allowed Stalin a mobility and rapidity lacking among his Nazi enemies on the eastern front.

More laying hens are slaughtered in the United States than cattle or pigs. Commercial laying hens are not bred for their flesh, but when their economic utility is over the still-young birds are trucked to the slaughterhouse and turned into meat products. In the process they are treated even more brutally than meat-type chickens because of their low market value. Their bones are very fragile from lack of exercise and from calcium depletion for heavy egg production, causing fragments to stick to the flesh during processing. The starvation practice known as forced molting results in beaded ribs that break easily at the slaughterhouse. Removal of food for several days before the hens are loaded onto the truck weakens their bones even more. Currently, the U.S. egg industry and the American Veterinary Medical Association oppose humane slaughter legislation for laying hens on the basis that their low economic value does not justify the cost of 'humane slaughter' technology. The industry created the inhumane conditions that are invoked to rationalize further unaccountability and cruelty.

delicate infrastructure of people, all of them working unnoticed around us, and when people stop going to work, the entire operation grinds to a halt. No one delivers fuel to the gas stations or the airports. Cars are stranded. Airplanes cannot fly. Trucks remain at their points of origin. Food never reaches the cities; grocery stores close. Businesses are locked and then looted. No one comes to work at the power plants or the substations, no one removes fallen trees from electrical lines. Jeevan was standing by the window when the lights went out.

By the time Mitch got out of jail, he looked more the part than ever. The imposing teen had graduated into a towering adult, flecked with the first of many tattoos. Once out, he lasted a month and a half before the curse caught back up with him. He’d gotten a job in food distribution, mostly because he could unload four times the weight of any other guy on the truck, and because he liked physical work. He might be mentally cut out for a desk job, but he doubted he’d fit behind most desks. And everything was going smoothly—shitty apartment and shitty pay but all legally valid—until a man was beaten to death a few blocks from where his crew was unloading peaches. The cops took one look at Mitch and booked him. No bloody knuckles, and two coworkers to swear he had his arms full of fruit the whole time, and none of it mattered. Mitch went straight back to prison.

Not many places open at this time of night,” Jim replied, glancing up and down the deserted street. “I know a diner that has good food.” “Lead on!” Ned commanded. “All we ask is food and plenty of it!” Jim escorted the party to a place that was open all night. Its only customer was a truck driver seated at the counter. “I believe I may as well order breakfast,” Nancy declared, scanning the menu. “Orange juice—” She broke off as the door opened. A man, who was breathing hard, came hurrying in. Almost at his heels was a policeman. “Hold on there!” the officer exclaimed, grabbing the fellow’s arm. “I’ve got you now!

BY THE HUNDREDS, blacks cleared out of Groveland on the backs of citrus trucks. Others took blankets, food, and water and fled with their children into the pine leaf forests, surer than rumor that the Ku Klux Klan would be coming from all directions to burn down Stuckey Still, the black enclave west of Groveland.

You're never lost. You always know exactly where you are. You're right here. It's just that sometimes you've misplaced your destination. Brian W. Porter 2005 Have you ever wondered how the computer you're using got to the store? How about your medicines, the food you eat, the clothes you wear, the furniture, the plants in the garden center? Do they have a railroad right there? Does merchandise magically appear? Only if you grow your own food, make your own clothes, make your own tools, cut your own wood, and make your own furniture, can you get away from trucking. Everything you see, even the nature outside in some places, has been on at least one truck.

We bemoaned the impersonality of the modern world, but that was a lie, it seemed to him; it had never been impersonal at all. There had always been a massive delicate infrastructure of people, all of them working unnoticed around us, and when people stop going to work, the entire operation grinds to a halt. No one delivers fuel to the gas stations or the airports. Cars are stranded. Airplanes cannot fly. Trucks remain at their points of origin. Food never reaches the cities; grocery stores close. Businesses are locked and then looted. No one comes to work at the power plants or the substations, no one removes fallen trees from electrical lines. Jeevan was standing by the window when the lights went out.

human being. And what if you were one of the millions of human beings who will have no place in the automated life that will soon be reality? Cars, trucks, buses, trains will drive themselves. Stores and supermarkets will use smart tracking for your purchases. Your home will use repair diagnostics. Your fridge will order its own food. Bots will take care of the housework and entertain your children. What will you do all day?

I was flabbergasted as it was a distant scream from any catering I had experienced on any film set. I couldn’t help but stare in disbelief at the cast and crew eating together inside a truck so elegantly appointed, while gay Paree buzzed away around us. The whole thing was so wonderful, civilized, and strange that there is a part of me that thinks perhaps I may have just dreamed it all. If so, I’d like to dream it again on every film I make from now on.

They were all there for the food, the drink, and the ambience, even as everyone devoured plates as disparate as Korean bibimbap and French vichyssoise. "I'm going over there." Ana pointed to a midnight-blue food truck that was known for having the best bao, steamed Vietnamese buns, in Denver. Which, given the popularity of the southeast Asian cuisine in the city lately, was more of an accomplishment than it might have seemed. "What about you?" Rachel asked Melody. "I'm having what you're having. You never steer me wrong." "Then A Parisian in Denver is the way to go. Come on. I want to say hello to Lilia." They found their way to the end of the line in front of a food truck painted in red, blue, and white, and Rachel craned her neck to feet a better look at the chalkboard that proclaimed the day's specials. There was French street food like crepes and merguez sausages alongside trendy favorites like duck confit pommes frites.

Street food, she saw. Silky pasta, doughy pizza, steaming pho, obnoxiously tall burgers. Benches had been nestled behind the Royal Festival Hall, and they were filled with people eating personal feasts from paper plates: vast thalis; racks of sticky, black ribs; half lobsters with melting garlic butter and bread. Rows of diners craning to read menus wound between food trucks; queues intermingled, new arrivals negotiating for space. Piglet looked around, the National behind her. She had left the office early, she reasoned; she had time before finding a place to work. She edged forward, walking among the tables. The benches were full, some having to stand, juggling their fried chicken with their phones. There were young men who talked too loudly, laughed with their mouths full, and wore round, tortoiseshell glasses; glamorous women in their fifties and sixties, lunching and drinking; and au pairs with charges no older than twelve who ate salt beef bagels, cacio e pepe, and laksa.

Every race has a motto. Don’t believe me? You know that dark-haired guy in human resources? The one who acts white, talks white, but doesn’t quite look right? Go up to him. Ask him why Mexican goalkeepers play so recklessly or if the food at the taco truck parked outside is really safe to eat. Go ahead. Ask him. Prod him. Rub the back of his flat indio skull and see if he doesn’t turn around with the pronunciamiento ¡Por La Raza—todo! ¡Fuera de La Raza—nada! (For the race, everything! Outside the race, nothing!)

Jimmy Hoffa’s first notoriety in union work was as the leader of a successful strike by the “Strawberry Boys.” He became identified with it. In 1932 the nineteen-year-old Jimmy Hoffa was working as a truck loader and unloader of fresh fruits and vegetables on the platform dock of the Kroger Food Company in Detroit for 32¢ an hour. Twenty cents of that pay was in credit redeemable for groceries at Kroger food stores. But the men only got that 32¢ when there was work to do. They had to report at 4:30 P.M. for a twelve-hour shift and weren’t permitted to leave the platform. When there were no trucks to load or unload, the workers sat around without pay. On one immortal hot spring afternoon, a load of fresh strawberries arrived from Florida, and the career of the most famous labor leader in American history was launched. Hoffa gave a signal, and the men who would come to be known as the Strawberry Boys refused to move the Florida strawberries into refrigerator cars until their union was recognized and their demands for better working conditions were met.

People will remember you,” I said, “remember what you did and what you said. They’ll remember the truck you drove, and the fish you caught and the ball you played…and they’ll remember you took care of your momma and your baby brothers in a cold house with no food on the table…,” and when we finally fled that life, down a railroad track in the dark, he walked in front, because even though he was seven years old he was already more grown than most people ever got, but somehow I couldn’t get that part said. “Well,” he said, “ain’t that ever’body?

People see me going around constantly flipping off lights and think I’m OCD. No, I’m just turned off by lights that are turned on unnecessarily. It’s not about wasted money, it’s just about waste. Whenever I see someone throwing out food, I just picture all the energy that went into making that food being lost—the diesel in the farm equipment that picked it, the energy in the fertilizer and the whole fertilizer plant, the truck that brought it to the restaurant, the BTUs used to cook it, and the electricity for the heat lamp at the shitty restaurant. All gone because you couldn’t finish your taco salad.

Tell you what,” A.J. offered. “I’ve got some errands to run today. We’ll hijack the truck and pick up a new one together.” “You askin’ me on a date?” Chester asked wolfishly. “I suppose I am.” “You buyin’ or am I?” “If you’re talking about the wheelbarrow, I am,” Devlin interjected. “But what about food? If it’s a date, ya need food.” “Probably not a lot of that at the local hardware store,” A.J. said with a grin. “Considering your days of eating nails are over with.” “Well, I’ll pay for lunch if we go to the Pick a’ the Chicken.” “Okay, but you should know, I don’t kiss on the first date.” “Neither do I.

In the small town of Horodenko in the Ukraine the Nazis ordered all Jews to report to the local church for vaccination against typhoid. Twenty-five hundred people were assembled there. They were loaded onto trucks and driven to the bank of the river Dnester. When they arrived there, there was an orchestra playing and German officers were sitting at tables laden with food and drink. Large pits had been dug out opposite the officers. Between the pits and the tables lay soldiers with machine guns. When the Jews arrived, they had to stand next to the pits and were shot at in such a way as to fall directly into them.

I recently had dinner with George. We did not eat fish. Instead we ate at a wonderful Vietnamese restaurant. I had lemon-grass chicken with chile, and George had stir-fried vegetables. Both meals were excellent, and both consisted of foods originating far from Spokane. Although we didn’t ask the cook where the chicken and other foodstuffs came from, it isn’t difficult to construct an entirely plausible scenario. Here it is: the chicken was raised on a factory farm in Arkansas. The factory is owned by Tyson Foods, which supplies one-quarter of this nation’s chickens and sends them as far away as Japan, The chicken was fed corn from Nebraska and grain from Kansas. One of seventeen million chickens processed by Tyson that week, this bird was frozen and put onto a truck made by PACCAR. The truck was made from plastics manufactured in Texas, steel milled in Japan from ore mined in Australia and chromium from South Africa, and aluminum processed in the United States from bauxite mined in Jamaica. The parts were assembled in Mexico. As this truck, with its cargo of frozen chickens, made its way toward Spokane, it burned fuel refined in Texas, Oklahoma, California, and Washington from oil originating beneath Saudi Arabia, Venezuela, Mexico, Texas, and Alaska. All this, and I have chickens outside my door.

Anything good on the trucks?" "Some beautiful lake salmon, fresh asparagus, and new potatoes." "New enough their skin is peeling?" "Yes." "I know what we're going to do today!" Lou felt the excitement surge. This was why she loved cooking: getting amazing fresh ingredients and making something extraordinary. Luella's traditional French menu didn't leave much room for creativity, so the daily special had become Lou's canvas, where she was limited only by her imagination and whims. "We'll keep it a simple spring dinner. Roast the potatoes in butter, salt, and pepper. Maybe some thyme or tarragon, too. We'll top the salmon fillets with hollandaise and roast the asparagus.

Just from listening to what the other children at school say, I know that not many mothers like Miss Joe. They say she’s a woman that isn’t really a woman at all, but is a snake in disguise. When her red pickup truck breaks down, she doesn’t have a man to call, so she fixes it herself. When she’s thirsty or hungry, she cooks for herself and only herself, not for a husband asking for this and that. She’s like the slaves back in the day who weren’t really slaves at all because they’d taken their freedom, and lived in their own houses, and owned their own clothes, and ate their own food. People didn’t like seeing slaves like that, and people don’t like seeing a woman like that now either.

It’s too late now. The game’s been won by companies who don’t give two shits about community character or decent jobs. Congratufuckinglations, America! We did the deal. Now we’ve got an unlimited supply of cheap commodities and unhealthy food and crumbling downtowns, no sense of place, and a permanent under class. Yay. The underclass isn’t relegated to urban ghettos either. It’s coast to coast and especially in between. Take US 50 west from Kansas City to Sacramento or US 6 from Chicago to California and you’ll see a couple thousand miles of corn, soybeans, and terminally ill towns. It looks like a scene from The Walking Dead. If there’s such a thing as the American Heartland, it has a stake through it.

washing and little food rituals. The battle in the Gospels focuses on those. When Jesus tries to turn it to things that really matter, the scribes and Pharisees go away and ask among themselves, “How can we kill this guy?” It is fascinating to see how bloodthirsty the people around Jesus were, but that’s where the righteousness of the scribe and the Pharisee leaves you. It leaves you trying to manage affairs and make them work out as you think they should in your own strength, and so you need to have a little committee meeting here or get-together there and figure out how to get rid of this guy. Beyond the righteousness of the scribe and the Pharisee is where we experience the kingdom. It’s where we begin to enter interactively into the kind of change that allows us to live constantly in the action of God in our lives. As long as we stick at the level of action and of righteousness identified in terms of action, we will never move on to where the real action of the kingdom of God is. Of course, many people say, “Well, you’re not very sophisticated.” But that’s why Jesus talked about children and said that unless you repent and become like a little child, you won’t enter the kingdom of heaven. You know, we have heard many sermons about how to do that, about how to repent and become like a little child. But that primarily means that we forsake the wisdom of men, of human beings, about how to deal with God. That’s the primary part of becoming a child. A little child runs to the door, hears the garbage truck and says, “I want to be

How was it to be a prisoner of the Americans?   Well, even those of us who believed that the Allies could be thrown out of France fell silent when we saw the way the Americans were organised, and the resources they had to work with. Their planes were constantly in the sky. Everything was mechanised, all supplies were carried by truck or train, with seemingly no concern over the amount of fuel used. If a jeep or a truck broke down, it was neglected rather than repaired, and a fresh one was used, still shiny from the factory. Instead of using local food, they ate from tins and cans of food that were made in America. We found this fascinating, and we formed an impression of an unstoppable power that would simply roll over any obstacle. And this is what eventually happened, as we now know, both in France and in Germany.

A starling sits on a wire on the busy street, and I watch him as I wait at a red light. He flies down to a spot in the middle of the road, walks around with that curious, potbellied strut, neck craned at something that lies in the road. Food? The traffic thickens and roars up, and the bird rises back up to the wire, only to drop down again, walking tight circles around the object. My car nears, and my heart sinks to see that the bundle in the road is another starling, just killed. Fearless, the starling dodges trucks and cars to be near the lifeless mess that was its mate. An hour later, the bird still sits on the wire, watching the little spot of feathers. I wonder whether anyone else passing noticed this small tragedy, and I remember a fragment of verse about swatting a mosquito: a life so small, but to itself, so dear.

The cars and trucks that passed this way threw their trash out into the forest without pause, faster than the gleaners could pick them up and find new uses for them. The waste had always struck Maceo as a disgusting mystery, but now, it made sense. The indestructible plastic bottles and wrappers that rained on the ground were not merely trash, but seeds—diabolical harbingers of the alien ecology of metal and plastic and advertising that had already swallowed the coast. It was a hostile invader that no one else seemed to want to fight. The dead-eyed souvenir-hawkers at Coba sold the products the signs foretold; beside the road to the ruins of the once-sacred ceremonial city, a looming image of golden arches promised a still-greater ritual awaiting them in Valladolid—the devouring of machine-made ghost-food. Maceo could not read the words on the billboards, but he knew that they sought to infect their victims with the virus of desire.

Are you chuckling yet? Because then along came you. A big, broad meat eater with brash blond hair and ruddy skin that burns at the beach. A bundle of appetites. A full, boisterous guffaw; a man who tells knock know jokes. Hot dogs - not even East 86th Street bratwurst but mealy, greasy big guts that terrifying pink. Baseball. Gimme caps. Puns and blockbuster movies, raw tap water and six-packs. A fearless, trusting consumer who only reads labels to make sure there are plenty of additives. A fan of the open road with a passion for his pickup who thinks bicycles are for nerds. Fucks hard and talks dirty; a private though unapologetic taste for porn. Mysteries, thrillers, and science fiction; a subscription to National Geographic. Barbecues on the Fourth of July and intentions, in the fullness of time, to take up golf. Delights in crappy snack foods of ever description: Burgles. Curlies. Cheesies. Squigglies - you're laughing - but I don't eat them - anything that looks less like food than packing material and at least six degrees of separation from the farm. Bruce Springsteen, the early albums, cranked up high with the truck window down and your hair flying. Sings along, off-key - how is it possible that I should be endeared by such a tin ear?Beach Boys. Elvis - never lose your roots, did you, loved plain old rock and roll. Bombast. Though not impossibly stodgy; I remember, you took a shine to Pearl Jam, which was exactly when Kevin went off them...(sorry). It just had to be noisy; you hadn't any time for my Elgar, my Leo Kottke, though you made an exception for Aaron Copeland. You wiped your eyes brusquely at Tanglewood, as if to clear gnats, hoping I didn't notice that "Quiet City" made you cry. And ordinary, obvious pleasure: the Bronx Zoo and the botanical gardens, the Coney Island roller coaster, the Staten Island ferry, the Empire State Building. You were the only New Yorker I'd ever met who'd actually taken the ferry to the Statue of Liberty. You dragged me along once, and we were the only tourists on the boat who spoke English. Representational art - Edward Hopper. And my lord, Franklin, a Republican. A belief in a strong defense but otherwise small government and low taxes. Physically, too, you were such a surprise - yourself a strong defense. There were times you were worried that I thought you too heavy, I made so much of your size, though you weighed in a t a pretty standard 165, 170, always battling those five pounds' worth of cheddar widgets that would settle over your belt. But to me you were enormous. So sturdy and solid, so wide, so thick, none of that delicate wristy business of my imaginings. Built like an oak tree, against which I could pitch my pillow and read; mornings, I could curl into the crook of your branches. How luck we are, when we've spared what we think we want! How weary I might have grown of all those silly pots and fussy diets, and how I detest the whine of sitar music!

The companies that hauled the oil away were called renderers. Besides restaurant oil, renderers also collected animal carcasses—pigs and sheep and cows from slaughterhouses, offal thrown out by butcher shops and restaurants, euthanized cats and dogs from the pound, dead pets from veterinary clinics, deceased zoo animals, roadkill. Mounds of animals were trucked to the rendering plant and bulldozed into large pots for grinding and shredding; then the raw meat product was dumped into pressure cookers, where fat separated from meat and bones at high heat. The meat and bones were pulverized into protein meal for canned pet food. The animal fat became yellow grease, which was recycled for lipstick, soap, chemicals, and livestock feed. So cows ate cow, pigs ate pig, dogs ate dog, cats ate cat, and human beings ate the meat fed on dead meat, or smeared it over their faces and hands. Rendering was one of the oldest industries in the country, going back to the age of tallow, lard, and candlelight, and one of the most secretive.

Ironically, in spite of all the care and attention my grandparents devoted to their land, all the food they grew each year ultimately became anonymous, and it ended up eaten by complete strangers. Young calves were sent to feed lots in the Midwest to be fattened on grain. Apples, their skins never perfect enough to be sold as fresh fruit, were transformed into juice, or sauce, or apple pies. The corn, like most grain raised in America, was destined for animal feed. It was, perhaps, fed to the very calves that they had sold, now 1000 miles away. Once the food left the farm, the entire system was turned on its head. The freshness they had worked so hard to attain, picking the fruit at the peak of harvest was replaced with shelf life… their harvest was trucked all across America. It was processed, boxed, frozen, and then shipped again. Their food was trucked down the interstate in 18 wheelers, and hauled away by trains while they slept. Their apples might end up in the filling of a donut in Chicago, or their beef in a taco in Alabama. They had no way of ever really knowing.

For being so early in the season, the tables on either side of the street were heavily laden with produce. I could see English peas, asparagus, arugula, several varieties of chard, kale, rhubarb, radishes... My mouth tingled as I walked slowly from booth to booth, drinking in the knowledge that the food I was checking out had not been trucked over the Jersey Turnpike or from a far-flung spot upstate, but from somewhere nearby, where people still felt dirt in their hands and not just in their nostrils after a day of walking in the city. I paused at the end of a block, and my gaze zeroed in on a mountain of gorgeous strawberries a few stands down. Cutting in and out of the throng, I reached the stand and stood under a banner that read FORSYTHIA FARMS. I crouched to be eye level with the berries, narrowing my eyes at their color, shape, and size. The red was deep, but still bright. Shape: irregular, as they should be, and still shooting delightful stems that poked out the tops like tiny berets. The berries weren't too small, and best of all, not too large. No Costco mutants, I was pleased to note.

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

My mouth- always so active, alert- could now generally identify forty of fifty states in the produce or meat I ate. I had taken to tracking those more distant elements on my plate, and each night, at dinner, a U.S. map would float up in my mind as I chewed and I'd use it to follow the nuances in the parsley sprig, the orange wedge, and the baked potato to Florida, California, and Kansas, respectively. I could sometimes trace eggs to the county. All the while, listening to my mother talk about carpentry, or spanking the bottle of catsup. It was a good game for me, because even though it did command some of my attention, it also distracted me from the much louder and more difficult influence of the mood of the food maker, which ran the gamut. I could be half aware of the conversation, cutting up the meat, and the rest of the time I was driving truck routes through the highways of America, truck beds full of yellow onions. When I went to the supermarket with my mother I double-checked all my answers, and by the time I was twelve, I could distinguish an orange slice from California from an orange slice from Florida in under five seconds because California's was rounder-tasting, due to the desert ground and the clear tangy water of far-flung irrigation.

Nice gate,Ella." I looked back at Daniel. He waved torward my lap. "Oh." I draw on my eans when I don't have paper.My bus had gotten stuck behind a trash truck, right in front of a seriously old churchyard. "Thanks." I wasn't sure how I felt about Daniel staring at my thigh, even if he had recognized the sketch for what it was. "Here." Suddenly, he had a booted foot on the rung of my chair, legs spread, one pressed against mine. "Draw something." "Oh,please," Frankie muttered from his other side. I shook my head. "I don't have a pen." Sadie promptly disappeared beneath the table.I could hear the clank of Marc acobs chain handles and had a feeling in a second she would be asking, "Blue ink or black?" "Don't you dare,Sadie," Frankie said cheerfully. "Ella does not want to be inscribing my brother's crotch." True, I didn't. Except I had the clearest vision of how a little Italian portal devil would look on the faded denim... "Fair enough," Daniel said, sliding his foot off my chair. But he actually looked disappointed. For a second, anyway. "I assume there's food coming?" "There is," Frankie answered. "I'm sure it will come a hell of a lot faster if you do your vampire boy thing on Chloe again." "Tsk,tsk. Jealousy, Miss Thing." They bared their teeth at each other. It was scarily pretty.

What a wallop of rich, full-bodied flavor! Tangy spiciness is flooding in my mouth! This ain't no sweet tea cake! Ankimo?! It's filled with ankimo monkfish liver!" "Yep! You've got it in one. This here is a special little dish I made... I dub it THE ANKIMONAKA GUTS SANDWICH!" "Wait a minute. There were no rice wafer shells or batter in the ingredient trucks! How could you make a monaka sandwich?!" "Easy enough to make your own with a little cornstarch and shiratama rice flour. Squeeze some batter between two muffin molds- like these- bake them, and voilà! You have your own instant rice wafers. It's a pretty delicate operation, though, so you've gotta be patient and careful. As for the filling, I started out by trimming and deveining some monkfish liver, then I salted it to remove its fishiness. Next, I whipped up a broth of bonito stock seasoned with soy sauce, sake and sugar and then simmered the liver. I pressed it through a strainer until it was a nice, smooth paste and mixed in my handmade Shichimi red pepper blend. After that, all that was left was to stuff the rice wafer shells with it and serve!" Light, crispy wafers and thick, sticky monkfish-liver paste! Those two and the mountain yam he mixed in with them make for marvelously contrasting textures! And their flavors! The sharp spiciness spreads its addicting tingle through my entire mouth! He struck the perfect balance between the savory umami of the bonito stock and the salty soy sauce too... Which makes the tangy spiciness of his red pepper blend stand out all the more!

Kamimura has been whispering all week of a sacred twenty-four-hour ramen spot located on a two-lane highway in Kurume where truckers go for the taste of true ramen. The shop is massive by ramen standards, big enough to fit a few trucks along with those drivers, and in the midafternoon a loose assortment of castaways and road warriors sit slurping their noodles. Near the entrance a thick, sweaty cauldron boils so aggressively that a haze of pork fat hangs over the kitchen like waterfall mist. While few are audacious enough to claim ramen is healthy, tonkotsu enthusiasts love to point out that the collagen in pork bones is great for the skin. "Look at their faces!" says Kamimura. "They're almost seventy years old and not a wrinkle! That's the collagen. Where there is tonkotsu, there is rarely a wrinkle." He's right: the woman wears a faded purple bandana and sad, sunken eyes, but even then she doesn't look a day over fifty. She's stirring a massive cauldron of broth, and I ask her how long it's been simmering for. "Sixty years," she says flatly. This isn't hyperbole, not exactly. Kurume treats tonkotsu like a French country baker treats a sourdough starter- feeding it, regenerating, keeping some small fraction of the original soup alive in perpetuity. Old bones out, new bones in, but the base never changes. The mother of all ramen. Maruboshi Ramen opened in 1958, and you can taste every one of those years in the simple bowl they serve. There is no fancy tare, no double broth, no secret spice or unexpected toppings: just pork bones, noodles, and three generations of constant simmering. The flavor is pig in its purest form, a milky broth with no aromatics or condiments to mitigate the purity of its porcine essence.

He opened the door after letting me pound on it for almost five minutes. His truck was in the carport. I knew he was here. He pulled the door open and walked back inside without looking at me or saying a word. I followed him in, and he dropped onto a sofa I’d never seen before. His face was scruffy. I’d never seen him anything but clean-shaven. Not even in pictures. He had bags under his eyes. He’d aged ten years in three days. The apartment was a mess. The boxes were gone. It looked like he had finally unpacked. But laundry was piled up in a basket so full it spilled out onto the floor. Empty food containers littered the kitchen countertops. The coffee table was full of empty beer bottles. His bed was unmade. The place smelled stagnant and dank. A vicious urge to take care of him took hold. The velociraptor tapped its talon on the floor. Josh wasn’t okay. Nobody was okay. And that was what made me not okay. “Hey,” I said, standing in front of him. He didn’t look at me. “Oh, so you’re talking to me now,” he said bitterly, taking a long pull on a beer. “Great. What do you want?” The coldness of his tone took me aback, but I kept my face still. “You haven’t been to the hospital.” His bloodshot eyes dragged up to mine. “Why would I? He’s not there. He’s fucking gone.” I stared at him. He shook his head and looked away from me. “So what do you want? You wanted to see if I’m okay? I’m not fucking okay. My best friend is brain-dead. The woman I love won’t even fucking speak to me.” He picked up a beer cap from the coffee table and threw it hard across the room. My OCD winced. “I’m doing this for you,” I whispered. “Well, don’t,” he snapped. “None of this is for me. Not any of it. I need you, and you abandoned me. Just go. Get out.” I wanted to climb into his lap. Tell him how much I missed him and that I wouldn’t leave him again. I wanted to make love to him and never be away from him ever again in my life—and clean his fucking apartment. But instead, I just stood there. “No. I’m not leaving. We need to talk about what’s happening at the hospital.” He glared up at me. “There’s only one thing I want to talk about. I want to talk about how you and I can be in love with each other and you won’t be with me. Or how you can stand not seeing me or speaking to me for weeks. That’s what I want to talk about, Kristen.” My chin quivered. I turned and went to the kitchen and grabbed a trash bag from under the sink. I started tossing take-out containers and beer bottles. I spoke over my shoulder. “Get up. Go take a shower. Shave. Or don’t if that’s the look you’re going for. But I need you to get your shit together.” My hands were shaking. I wasn’t feeling well. I’d been light-headed and slightly overheated since I went to Josh’s fire station looking for him. But I focused on my task, shoving trash into my bag. “If Brandon is going to be able to donate his organs, he needs to come off life support within the next few days. His parents won’t do it, and Sloan doesn’t get a say. You need to go talk to them.” Hands came up under my elbows, and his touch radiated through me. “Kristen, stop.” I spun on him. “Fuck you, Josh! You need help, and I need to help you!” And then as fast as the anger surged, the sorrow took over. The chains on my mood swing snapped, and feelings broke through my walls like water breaching a crevice in a dam. I began to cry. I didn’t know what was wrong with me. The strength that drove me through my days just wasn’t available to me when it came to Josh. I dropped the trash bag at his feet and put my hands over my face and sobbed. He wrapped his arms around me, and I completely lost it.

I got back into my car and followed the trucks; at the end of the road, the Polizei unloaded the women and children, who rejoined the men arriving on foot. A number of Jews, as they walked, were singing religious songs; few tried to run away; the ones who did were soon stopped by the cordon or shot down. From the top, you could hear the gun bursts clearly, and the women especially were starting to panic. But there was nothing they could do. The condemned were divided into little groups and a noncom sitting at a table counted them; then our Askaris took them and led them over the brink of the ravine. After each volley, another group left, it went very quickly. I walked around the ravine by the west to join the other officers, who had taken up positions above the north slope. From there, the ravine stretched out in front of me: it must have been some fifty meters wide and maybe thirty meters deep, and went on for several kilometers; the little stream at the bottom ran into the Syrets, which gave its name to the neighborhood. Boards had been placed over this stream so the Jews and their shooters could cross easily; beyond, scattered pretty much everywhere on the bare sides of the ravine, the little white clusters were multiplying. The Ukrainian “packers” dragged their charges to these piles and forced them to lie down over them or next to them; the men from the firing squad then advanced and passed along the rows of people lying down almost naked, shooting each one with a submachine bullet in the neck; there were three firing squads in all. Between the executions some officers inspected the bodies and finished them off with a pistol. To one side, on a hill overlooking the scene, stood groups of officers from the SS and the Wehrmacht. Jeckeln was there with his entourage, flanked by Dr. Rasch; I also recognized some high-ranking officers of the Sixth Army. I saw Thomas, who noticed me but didn’t return my greeting. On the other side, the little groups tumbled down the flank of the ravine and joined the clusters of bodies that stretched farther and farther out. The cold was becoming biting, but some rum was being passed around, and I drank a little. Blobel emerged suddenly from a car on our side of the ravine, he must have driven around it; he was drinking from a little flask and shouting, complaining that things weren’t going fast enough. But the pace of the operations had been stepped up as much as possible. The shooters were relieved every hour, and those who weren’t shooting supplied them with rum and reloaded the clips. The officers weren’t talking much; some were trying to hide their distress. The Ortskommandantur had set up a field kitchen, and a military pastor was preparing some tea to warm up the Orpos and the members of the Sonderkommando. At lunchtime, the superior officers returned to the city, but the subalterns stayed to eat with the men. Since the executions had to continue without pause, the canteen had been set up farther down, in a hollow from which you couldn’t see the ravine. The Group was responsible for the food supplies; when the cases were broken open, the men, seeing rations of blood pudding, started raging and shouting violently. Häfner, who had just spent an hour administering deathshots, was yelling and throwing the open cans onto the ground: “What the hell is this shit?” Behind me, a Waffen-SS was noisily vomiting. I myself was livid, the sight of the pudding made my stomach turn. I went up to Hartl, the Group’s Verwaltungsführer, and asked him how he could have done that. But Hartl, standing there in his ridiculously wide riding breeches, remained indifferent. Then I shouted at him that it was a disgrace: “In this situation, we can do without such food!

In the meantime, I tried my best to acclimate to my new life in the middle of nowhere. I had to get used to the fact that I lived twenty miles from the nearest grocery store. That I couldn’t just run next door when I ran out of eggs. That there was no such thing as sushi. Not that it would matter, anyway. No cowboy on the ranch would touch it. That’s bait, they’d say, laughing at any city person who would convince themselves that such a food was tasty. And the trash truck: there wasn’t one. In this strange new land, there was no infrastructure for dealing with trash. There were cows in my yard, and they pooped everywhere--on the porch, in the yard, even on my car if they happened to be walking near it when they dropped a load. There wasn’t a yard crew to clean it up. I wanted to hire people, but there were no people. The reality of my situation grew more crystal clear every day. One morning, after I choked down a bowl of cereal, I looked outside the window and saw a mountain lion siting on the hood of my car, licking his paws--likely, I imagined, after tearing a neighboring rancher’s wife from limb to limb and eating her for breakfast. I darted to the phone and called Marlboro Man, telling him there was a mountain lion sitting on my car. My heart beat inside my chest. I had no idea mountain lions were indigenous to the area. “It’s probably just a bobcat,” Marlboro Man reassured me. I didn’t believe him. “No way--it’s huge,” I cried. “It’s seriously got to be a mountain lion!” “I’ve gotta go,” he said. Cows mooed in the background. I hung up the phone, incredulous at Marlboro Man’s lack of concern, and banged on the window with the palm of my hand, hoping to scare the wild cat away. But it only looked up and stared at me through the window, imagining me on a plate with a side of pureed trout. My courtship with Marlboro Man, filled with fizzy romance, hadn’t prepared me for any of this; not the mice I heard scratching in the wall next to my bed, not the flat tires I got from driving my car up and down the jagged gravel roads. Before I got married, I didn’t know how to use a jack or a crowbar…and I didn’t want to have to learn now. I didn’t want to know that the smell in the laundry room was a dead rodent. I’d never smelled a dead rodent in my life: why, when I was supposed to be a young, euphoric newlywed, was I being forced to smell one now? During the day, I was cranky. At night, I was a mess. I hadn’t slept through the night once since we returned from our honeymoon. Besides the nausea, whose second evil wave typically hit right at bedtime, I was downright spooked. As I lay next to Marlboro Man, who slept like a baby every night, I thought of monsters and serial killers: Freddy Krueger and Michael Myers, Ted Bundy and Charles Manson. In the utter silence of the country, every tiny sound was amplified; I was certain if I let myself go to sleep, the murderer outside our window would get me.

Is Twee the right word for it, for the strangely persistent modern sensibility that fructifies in the props departments of Wes Anderson movies, tapers into the waxed mustache-ends of young Brooklynites on bicycles, and detonates in a yeasty whiff every time someone pops open a microbrewed beer? Well, it is now. An across-the-board examination of this thing is long overdue, and the former Spin writer Marc Spitz is to be congratulated on having risen to the challenge. With Twee: The Gentle Revolution in Music, Books, Television, Fashion, and Film , he’s given it a name, and he’s given it a canon. (The canon is crucial, as we shall see.) And if his book is a little all over the place—well, so is Twee. Spitz hails it as “the most powerful youth movement since Punk and Hip-Hop.” He doesn’t even put an arguably in there, bless him. You’re Twee if you like artisanal hot sauce. You’re Twee if you hate bullies. Indeed, it’s Spitz’s contention that we’re all a bit Twee: the culture has turned. Twee’s core values include “a healthy suspicion of adulthood”; “a steadfast focus on our essential goodness”; “the cultivation of a passion project” (T-shirt company, organic food truck); and “the utter dispensing with of ‘cool’ as it’s conventionally known, often in favor of a kind of fetishization of the nerd, the geek, the dork, the virgin.

Walmart uses data from sales in all their stores to know what products to shelve. Before Hurricane Frances, a destructive storm that hit the Southeast in 2004, Walmart suspected—correctly—that people’s shopping habits may change when a city is about to be pummeled by a storm. They pored through sales data from previous hurricanes to see what people might want to buy. A major answer? Strawberry Pop-Tarts. This product sells seven times faster than normal in the days leading up to a hurricane. Based on their analysis, Walmart had trucks loaded with strawberry Pop-Tarts heading down Interstate 95 toward stores in the path of the hurricane. And indeed, these Pop-Tarts sold well. Why Pop-Tarts? Probably because they don’t require refrigeration or cooking. Why strawberry? No clue. But when hurricanes hit, people turn to strawberry Pop-Tarts apparently. So in the days before a hurricane, Walmart now regularly stocks its shelves with boxes upon boxes of strawberry Pop-Tarts. The reason for the relationship doesn’t matter. But the relationship itself does. Maybe one day food scientists will figure out the association between hurricanes and toaster pastries filled with strawberry jam. But, while waiting for some such explanation, Walmart still needs to stock its shelves with strawberry Pop-Tarts when hurricanes are approaching and save the Rice Krispies treats for sunnier days.

Occasionally I even saw a dog in a car! The first time this happened I stared in wonderment at his head hanging out the window, tongue lolling out. He barked joyously when he spotted me, but I was too astounded to do anything but lift my nose and sniff in disbelief. Cars and trucks were something else Mother evaded, though I didn’t see how they could be dangerous if there were sometimes dogs inside them. A large, loud truck came around frequently and took away all the bags of food people left out for us, and then meals would be scarce for a day or two. I didn’t like that truck, nor the greedy men who hopped off it to scoop up all the food for themselves, despite the fact that they and their truck smelled glorious.

Autophagy also plays an important role in the prevention of Alzheimer’s disease. Alzheimer’s is characterized by the abnormal accumulation of amyloid beta (Aß) proteins in the brain, and it’s believed that these accumulations eventually destroy the synaptic connections in the memory and cognition areas. Normally, clumps of Aß protein are removed by autophagy: the brain cell activates the autophagosome, the cell’s internal garbage truck, which engulfs the Aß protein targeted for removal and excretes it, so it can be removed by the blood and recycled into other protein or turned into glucose, depending upon the body’s needs. But in Alzheimer’s disease, autophagy is impaired and the Aß protein remains inside the brain cell, where eventual buildup will result in the clinical syndromes of Alzheimer’s disease. Cancer is yet another disease that may be a result of disordered autophagy. We’re learning that mTOR plays a role in cancer biology, and mTOR inhibitors have been approved by the Food and Drug Administration for the treatment of various cancers. Fasting’s role in inhibiting mTOR, thereby stimulating autophagy, provides an interesting opportunity to prevent cancer’s development.

fasting also stimulates growth hormone, which signals the production of some new snazzy cell parts, giving our bodies a complete renovation. Since it triggers both the breakdown of old cellular parts and the creation of new ones, fasting may be considered one of the most potent anti-aging methods in existence. Autophagy also plays an important role in the prevention of Alzheimer’s disease. Alzheimer’s is characterized by the abnormal accumulation of amyloid beta (Aß) proteins in the brain, and it’s believed that these accumulations eventually destroy the synaptic connections in the memory and cognition areas. Normally, clumps of Aß protein are removed by autophagy: the brain cell activates the autophagosome, the cell’s internal garbage truck, which engulfs the Aß protein targeted for removal and excretes it, so it can be removed by the blood and recycled into other protein or turned into glucose, depending upon the body’s needs. But in Alzheimer’s disease, autophagy is impaired and the Aß protein remains inside the brain cell, where eventual buildup will result in the clinical syndromes of Alzheimer’s disease. Cancer is yet another disease that may be a result of disordered autophagy. We’re learning that mTOR plays a role in cancer biology, and mTOR inhibitors have been approved by the Food and Drug Administration for the treatment of various cancers. Fasting’s role in inhibiting mTOR, thereby stimulating autophagy, provides an interesting opportunity to prevent cancer’s development. Indeed, some leading scientists, such as Dr. Thomas Seyfried, a professor of biology at Boston College, have proposed a yearly seven-day water-only fast for this very reason.

Using a newspaper, sugar packets, and animated hand motions, Callegari reenacts the creation of the Trapizzino, a pocket of crispy dough that eats like the love child of pizza and tramezzino, Italy's triangular sandwich. Skeptics might see in the Trapizzino the sad pizza cone found on food trucks in the United States and beyond, but this is no half-hearted gimmick: crispy and tender, light but resilient, it is an architectural marvel of pizza ingenuity. Not content with traditional pizza toppings, Callegari instead ladles slow-cooked stews of meat and vegetables- tongue in salsa verde, pollo alla cacciatora, artichokes and favas with mint and chili- that perform magnificently against the crunch and comfort of this warm pizza pocket. "The best of old Roman cooking is like great ethnic food- slow-cooked, humble ingredients with big flavor.

When we struggle with overwhelming energy bouncing around us, or vibrating like a truck inside of us, the subtle energy field needs attention. The energy we are experiencing has two functions: the first is to clear away what is not needed and the second is to bring in new potentials. There are some common blockages that need to be cleared and then transformed as we awaken. They include: Toxic events and experiences Toxic people who may, or may not, still be in our life Enduring grief over losses Attachment to anything that we fear losing, but would be better off letting go Toxic substances, such as drugs, cigarettes, or unhealthy food Ways we learned to constrict our body rigidly in childhood as forms of defense

A whole fresh tuna, a wicker basket of San Marzano tomatoes, a crate of anchovies, great handfuls of parsley... Dozens of new potatoes, still encrusted with the black volcanic earth of Campania, their flesh golden as egg yolks... A pale wheel of parmesan, big as a truck tire... A sack full of blooded watermelons... An armful of mint, its leaves so dark green they were almost black...

For four years she had been cobbling together odds and ends, just in order to put on the table something that resembled food. But now, thanks to Angelo and his black market contacts, she was cooking with real ingredients, and in the sort of quantities she had previously only dreamed of. A whole fresh tuna, a wicker basket of San Marzano tomatoes, a crate of anchovies, great handfuls of parsley... Dozens of new potatoes, still encrusted with the black volcanic earth of Campania, their flesh golden as egg yolks... A pale wheel of parmesan, big as a truck tire... A sack full of bloodred watermelons... An armful of mint, its leaves so dark green they were almost black... All afternoon and all evening she chopped and baked, and by the time darkness fell she had pulled together a feast that even she was proud of.

It's like any time a white friend suggests Korean barbecue. Or when I see a Food Network special where some tattooed white dude with a nineteenth-century-looking beard-and-mustache combo introduces viewers to this kimchi al pastor bánh mì monstrosity he peddles from a food truck that sends out location tweets. It's like when white people tell me how much they love kimchee and bull-go-ghee, and the words just roll off their tongues as if there exists nothing irreconcilable between the two languages. It's like, don't touch my shit. It's difficult to articulate because I know it's not rational. But as a bilingual immigrant from Korea, as someone who code-switches between Korean and English daily while running errands or going to the supermarket, not to mention the second-nature combination of the languages that I'll speak with my parents and siblings, switching on and switching off these at times unfeasibly different sounds, dialects, grammatical structures? It's fucking irritating. I don't want to be stingy about who gets to enjoy all these fermented wonders -- I'm glad the stigma around our stinky wares is dissolving away. But when my husband brings me a plate of food he made out of guesswork with a list of ingredients I've curated over the years of my burgeoning adulthood with the implicit help of my mother, my grandmother, and my grandmother's mother who taught me the patience of peeling dozens of garlic cloves in a sitting with bare hands, it puts me in snap-me-off-a-hickory-switch mode.

Sorry it took me so long to get back here. I went out front to smoke, and then I saw Angel's truck was unlocked and made myself a burrito with a crushed up fortune cookie inside,' said the only person they knew that would say that, carrying the little grey kitten. He pulled a wet paper fortune out of the beans. 'My burrito says 'Keep your eye on the prize'.

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Steve drove the next morning as we made the turn for the Burdekin River. The single-lane dirt road, as small as it was, ended there--but we had another two or three hours of four-wheel driving to go. We navigated through deep ravines carved by the area’s repeated cyclone-fed floods, occasionally balancing on three wheels. “Hang out the window, will you?” Steve shouted as we maneuvered around the edge of a forty-foot drop. “I need to you to help counterbalance the truck.” You’ve got to be kidding me, I thought. But there I was, hanging off the side of the bull bar while Steve threaded his way over the eroding track. As we pounded and slammed our way deep into the bush, Steve talked about the area’s Aborigines. He pointed out a butte where European colonists massacred a host of the Aboriginal population in Victorian times. The landscape was alive to him, not only with human history, but with the complex interrelatedness of plants, animals, and the environment. He pointed out giant 150-year-old eucalypts, habitats for insectivorous bats, parrots, and brush-tailed possums. After hours of bone-jarring terrain, we reached the Burdekin, a beautiful river making its way through the tea trees. It was a breathtaking place. We set up camp--by which I mean Steve did--at a fork in the river, where huge black boulders stood exposed in the middle of the water. I tried to help, but I felt completely out of my depth. He unpacked the boat and the motor, got it tied and moored on the river, rolled out the swags, and lined up containers of fuel, water, and food. Then he started stringing tarps. What a gift Steve had for setting up camp. He had done it countless times before, month in and month out, all by himself, with only Sui for company. I watched him secure ropes, tie knots, and stretch canvas like he was expecting that we’d have to withstand a cyclone. It was hot, more than a hundred degrees Fahrenheit, but Steve didn’t seem to notice. Sui found a little shallow place at the edge of the river and immediately plopped herself in. I saw Steve look over at her as if calculating her chances of being snatched by a croc. Crocodiles are the ultimate camouflage attack predators, striking from the water’s edge. There would never be “down time” for Steve. No time to sit down and unwind. We were off in an instant. We grabbed Sui, jumped in the boat, and headed upstream. White Burdekin ducks startled up in front of our boat, their dark neck-rings revealed as they flew over us. Cormorants dried their feathers on the mid-river boulders, wings fully open. It was magical and unspoiled, as if we were the first people ever to travel there.

I hadn’t been much help packing for the trip. I was accustomed to America, where I was always within striking distance of a grocery store, gas station, or equipment supply. The Australian bush wasn’t like that. Parts of the Burdekin were dangerously remote, and these, of course, were the parts where we were headed. Steve had to pack his own fuel, water, food, spare tires, boat, engine, and extra parts. He loaded up the Ute. Swags went in, but no tent. We would be sleeping under the stars. As we headed out, it came to light that this would be a sixteen-hour trip--and the driving would be shared. “Remember one thing,” Steve said as he climbed over the seat. “If you see a road train coming, you’ve got to get clear off the road.” “Okay,” I agreed. “But I need you to explain what a road train is.” I learned that long-distance truckers in the outback drive huge rigs--double-deckers that are three trailers long. “Okay, great,” I said. “Drive on the left, and watch out for road trains. Got it.” Steve climbed into the back under the canvas canopy and stretched out on top of one of the swags. I wasn’t worried about falling asleep while I was driving. I was too nervous to be sleepy. The farther north I drove, the smaller the roads became. Cars were few and far between. I saw the headlights of an oncoming Ute. Maybe I’ll practice pulling off the road, I thought. I miscalculated the speed of the oncoming vehicle, slowed down more abruptly than I intended, and pulled completely onto the soft gravel shoulder. The draft of the passing truck hit our Ute like a sonic boom--it was a giant beast with a huge welded bull bar on its front and triple trailers behind. The road train flew past us doing every bit of seventy-five miles per hour, never slowing down. I realized that if I hadn’t pulled over, I would have probably been knocked off the face of the earth. I imagined a small paragraph buried deep inside the Eugene Register-Guard, my hometown newspaper: “Oregon Woman Bites the Dust.” Road trains owned the road, but I had passed my first test. I could do this! I should not have spoken so soon.

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Also today when you sit down to eat your meal, no matter where you are, try to think about the many people who have made the meal possible.  See if you can engage in this activity while you eat slowly.  Let appreciation well up from within you as your taste buds are activated.  Think of the people who built your car with all of its complex components that work together to provide transportation.  Or think of the bus driver or train engineers.  Think of those who laid the roads or rails.  Think of the cashier who stands on their feet all day long ringing up purchases.  Think of the truck driver who delivered the merchandise to the store.  Think of the packagers.  Think of the farm laborers who make the food possible.  Think of those in oil producing countries who provide their natural resources and labor.  The list is almost endless.  I can imagine that by the end of the meal you still have not thought of all the countless labors, big and small, that made that meal possible.  Don’t forget to include your own labors as well.

Chapter 51 In Atlanta, the day had gone mostly as Elliott had expected. The stock market crash had rattled everyone. It was a cloud that hung over the euphoria of Black Friday. The most difficult part of his plan had been convincing the other five families to pool their money with his for the purchases, which together added up to hundreds of thousands of dollars. They had begun by renting two twenty-six-foot U-Haul trucks. They drove them to Costco and filled them with survival necessities. It was mostly food; Elliott planned to be near a freshwater source if worst came to worst. Next, they purchased two high-end RVs. The price was exorbitant, but they carried a thirty-day money-back guarantee, and they only had to make a down payment—the remainder was financed. Elliott had assured his neighbors that within thirty days, they would either be incredibly glad to have the two homes on wheels—or they’d have their money back. Now he sat in his study, watching the news, waiting for the event he believed would come. He hoped he was wrong. DAY 7 900,000,000 Infected 180,000 Dead

In the meantime, I tried my best to acclimate to my new life in the middle of nowhere. I had to get used to the fact that I lived twenty miles from the nearest grocery store. That I couldn’t just run next door when I ran out of eggs. That there was no such thing as sushi. Not that it would matter, anyway. No cowboy on the ranch would touch it. That’s bait, they’d say, laughing at any city person who would convince themselves that such a food was tasty. And the trash truck: there wasn’t one. In this strange new land, there was no infrastructure for dealing with trash. There were cows in my yard, and they pooped everywhere--on the porch, in the yard, even on my car if they happened to be walking near it when they dropped a load. There wasn’t a yard crew to clean it up. I wanted to hire people, but there were no people. The reality of my situation grew more crystal clear every day.

In his lifetime, Stalin will murder millions of people. Some will be shot, others will be denied food and ultimately die of starvation, millions will be sent to die in the deep winter snows of Siberia, and many will be tortured to death. Already, during one infamous murder spree in April and May of 1940, some twenty-two thousand Polish nationals were shot dead. What began as an attempt to execute every member of the Polish officer corps soon expanded to include police officers, landowners, intelligence agents, lawyers, and priests. The shootings were conducted for nights on end, often beginning at dusk and continuing until dawn. Some were mass killings carried out in the Katyn Forest, while others were individual executions inside the Kalinin and Kharkiv prisons. Mikhailovich Blokhin, chief executioner at Kalinin, personally shot seven thousand men in the back of the head as they knelt before him. Those killings took place inside a cell whose walls were lined with sandbags to deaden the sound. As soon as a victim fell dead, he was dragged from the room and thrown onto a truck for delivery to the burial site, while another handcuffed prisoner was marched before Blokhin and told to kneel. Noting that Russian pistols had so much recoil that his hand hurt after just a dozen killings, Blokhin opted for the smoother feel of the German Walther PPK.

The Power of Myth For screenwriting, Jon recommends The Writer’s Journey by Christopher Vogler, which he used to determine if Swingers was structurally correct. He is also a big fan of The Power of Myth, a video interview of Joseph Campbell by Bill Moyers. “With The Jungle Book, I really am going back and doubling down on the old myths.” TF: We recorded our podcast during the shooting of The Jungle Book, in his production office next to set. Months later, The Jungle Book was the #1 movie in the world and currently has a staggering 95% review average on Rotten Tomatoes. Long-Term Impact Trumps Short-Term Gross “Thanks to video, and later DVD and laser disc, everybody had seen this film [Swingers], and it had become part of our culture. That’s when I learned that it’s not always the movie that does the best [financially] that has the most impact, or is the most rewarding, or does the most for your career, for that matter.” Another Reason to Meditate “In the middle of [a meditation session], the idea for Chef hit me, and I let myself stop, which I don’t usually do, and I took out a pad. I scribbled down like eight pages of ideas and thoughts, [and then I] left it alone. If I look back on it, and read those pages, it really had 80% of the heavy lifting done, as far as what [Chef] was about, who was in it, who the characters were, what other movies to look at, what the tone was, what music I would have in it, what type of food he was making, the idea of the food truck, the Cuban sandwiches, Cuban music . . . so it all sort of grew out from that.

At the state park, they hiked up to a meadow covered with soft grass and golden poppies. Jerome spread out a blanket, and they lazed in the sunshine and had their lunch. The sliders and sheet cake were a hit, as she had known they would be. The sandwiches had been a food truck staple---thin slices of house-cured pastrami, garlic dill kraut, Swiss cheese, and Russian dressing, the rolls slathered with herb butter and crunchy seeds and salt.

When we pray the Lord's Prayer, observed Luther, we ask God to give us this day our daily bread. And He does give us our daily bread. He does it by means of the farmer who planted and harvested the grain, the baker who made the flour into bread, the person who prepared our meal. We might today add the truck drivers who hauled the produce, the factory workers in the food processing plant, the warehouse men, the wholesale distributors, the stock boys, the lady at the checkout counter. Also playing their part are the bankers, futures investors, advertisers, lawyers, agricultural scientists, mechanical engineers, and every other player in the nation's economic system. All of these were instrumental in enabling you to eat your morning bagel.

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So, dinner for thirty-five, forty people. Dagou flips through his notebook. All of his earlier plans now are meager and uninteresting, except for the fresh ducks brining in the refrigerator. Brenda has never eaten Peking duck. He imagines her biting into the finest, most crackling chestnut skin. Enjoying, in addition, a few banquet plates to keep it company. Cold chicken, and the hollow-hearted greens. Plus the stew he promised Winnie. And chicken. He's already reserved the chicken, but his mother believes in combining flavors, she believes in many meats. He has promised her seafood---he can go to the seafood truck. For shrimp to accompany. There must be a shrimp dish---shrimp with mounds of diced ginger and scallions, or salted shrimp in the shell---or both, perhaps. Also, a second seafood dish. To serve only shrimp would be petty and small. Shrimp themselves, so very small. What else? Fish, of course---he's been planning to have fish all along. Soft-shell crab? He imagines how Brenda will glow when he serves platter after platter of soft-shell crab. Of course, she's never tasted it---he knows this because every bit of Chinese food she's ever eaten came from his own hands. He imagines her crunching through the crisp shell.

Were there even a lot of food trucks around then? I thought the big boom was just a few years ago with that Korean barbecue truck in LA." Lou researches everything. Farfar smiled. "Amir's family ran a popular kebab shop in Mariehamm. It was a pretty easy transition for him---at least as far as the actual work. Me, not so much. I could cook a little bit, but I had never made munkar before in my life. They just made me happy, and I knew that is what I wanted to offer, as strange a combination as it is." "I don't know," Lou said. "If you ever go to the Gyro Fest at the big Greek Orthodox church in York, people eat a huge gyro, then go back for honey puffs. Doesn't seem like that much of a stretch." "Looo, this is why you're my favorite person.

And then someone asks if Callum is as skilled in the bedroom as he is in the kitchen. That's when my blood turns to magma. I slam my hand on top of the metal countertop. "Listen the hell up!" My shout silences every last one of the vloggers. The high schooler looks on with a shocked expression and mutters, "Yes, ma'am." "My personal life isn't up for discussion. I'm also not interested in name-dropping any of you in a commercial when you've been harassing me and my customers every day since the festival. I'm here to cook and serve food, and you goddamn piranhas are crowding around my truck, making it impossible for my mother and me to serve our customers. Either get the hell out of the way so my customers can order, or else." There's silence, followed by soft mutters. A scrawny, white guy in the back of the crowd tucks his phone into his pocket and crosses his arms, stubborn written across his frown. "Or else what?" Leaning my head back, I puff out all the hot air pent up in my body. He's the pissant who asked about Callum's bedroom performance. I swipe a bottle of lemon-lime soda from the counter and give it a dozen of the most violent shakes I can manage. I stomp out of the truck and up to the offending vlogger. Even when I'm standing two inches from him, he has the audacity to smirk. But when I twist off the cap, a stream of soda smashes him square in the face. My frustration dissipates with each violent burst of carbonated liquid.

Niobe earned the ire of the gods by bragging about her seven lovely daughters and seven “handsome sons—whom the easily offended Olympians soon slaughtered for her impertinence. Tantalus, Niobe’s father, killed his own son and served him at a royal banquet. As punishment, Tantalus had to stand for all eternity up to his neck in a river, with a branch loaded with apples dangling above his nose. Whenever he tried to eat or drink, however, the fruit would be blown away beyond his grasp or the water would recede. Still, while elusiveness and loss tortured Tantalus and Niobe, it is actually a surfeit of their namesake elements that has decimated central Africa. There’s a good chance you have tantalum or niobium in your pocket right now. Like their periodic table neighbors, both are dense, heat-resistant, noncorrosive metals that hold a charge well—qualities that make them vital for compact cell phones. In the mid-1990s cell phone designers started demanding both metals, especially tantalum, from the world’s largest supplier, the Democratic Republic of Congo, then called Zaire. Congo sits next to Rwanda in central Africa, and most of us probably remember the Rwandan butchery of the 1990s. But none of us likely remembers the day in 1996 when the ousted Rwandan government of ethnic Hutus spilled into Congo seeking “refuge. At the time it seemed just to extend the Rwandan conflict a few miles west, but in retrospect it was a brush fire blown right into a decade of accumulated racial kindling. Eventually, nine countries and two hundred ethnic tribes, each with its own ancient alliances and unsettled grudges, were warring in the dense jungles. Nonetheless, if only major armies had been involved, the Congo conflict likely would have petered out. Larger than Alaska and dense as Brazil, Congo is even less accessible than either by roads, meaning it’s not ideal for waging a protracted war. Plus, poor villagers can’t afford to go off and fight unless there’s money at stake. Enter tantalum, niobium, and cellular technology. Now, I don’t mean to impute direct blame. Clearly, cell phones didn’t cause the war—hatred and grudges did. But just as clearly, the infusion of cash perpetuated the brawl. Congo has 60 percent of the world’s supply of the two metals, which blend together in the ground in a mineral called coltan. Once cell phones caught on—sales rose from virtually zero in 1991 to more than a billion by 2001—the West’s hunger proved as strong as Tantalus’s, and coltan’s price grew tenfold. People purchasing ore for cell phone makers didn’t ask and didn’t care where the coltan came from, and Congolese miners had no idea what the mineral was used for, knowing only that white people paid for it and that they could use the profits to support their favorite militias. Oddly, tantalum and niobium proved so noxious because coltan was so democratic. Unlike the days when crooked Belgians ran Congo’s diamond and gold mines, no conglomerates controlled coltan, and no backhoes and dump trucks were necessary to mine it. Any commoner with a shovel and a good back could dig up whole pounds of the stuff in creek beds (it looks like thick mud). In just hours, a farmer could earn twenty times what his neighbor did all year, and as profits swelled, men abandoned their farms for prospecting. This upset Congo’s already shaky food supply, and people began hunting gorillas for meat, virtually wiping them out, as if they were so many buffalo. But gorilla deaths were nothing compared to the human atrocities. It’s not a good thing when money pours into a country with no government.

These things smell like a garbage truck had a baby with a dog food factory on a hot summer day.” I nodded. “They’re known for their stench. We’ll get you out of there.” I wasn’t sure how, though.

people waiting for fresh carne asada or the millions of food trucks selling everything from sushi burritos to Korean barbecue. Los Angeles is all about layers, and middle-of-the-night Hollywood is one from the deep interior, all the for-show stripped away, displaying only what’s at its core, what’s usually hidden under all the tourism and partying and beauty and wealth. In the middle of the night, everyone is gone except the residents of tent cities, the people whose habits keep them up all night, the sex workers searching for stragglers from the bars, and the cops like vultures circling for carrion.

James walked me to the subway station, though he’d called for an Uber to take him . . . I wasn’t sure where he lived, actually, but it most certainly wasn’t the Monroe. After Miguel had sung “Oh my darling, Clementine,” I thought I’d end up choking on a chip. James had quickly changed the subject to how Miguel had proposed to Isa—in the middle of the food truck, actually, on a rather rainy spring day three years ago. No customers, just them two, and steak that was going to spoil. I would’ve been charmed by their story if my mind wasn’t still reeling from the conversation before

She barely made enough to cover her rent and food, not to mention her truck payments and a pair of insurmountable credit card bills. Often Dani felt like her debt was a giant chasing her, his footsteps smashing the land.

Andy Anderson was able to redraw the meatpacking business in part because he was new to the industry2. He was a city boy, whose first job in the meat business was in an urban butcher shop, not a slaughterhouse. This last part helps explain perhaps the most important innovation behind IBP, the one that made the grocery store butchers loathe the company. Just like Tyson, IBP figured out that it could butcher meat more efficiently at its meat factories than butchers could do in their stores. IBP was the first company to popularize a product called “boxed beef.” Rather than ship whole carcasses to retail locations, like the other meatpackers, IBP cut up the cattle along a factory line. It bagged the parts in airtight packages and shipped them in boxes in refrigerated trucks. Boxes, needless to say, could be stacked in a truck a lot more neatly than carcasses. IBP didn’t ship the parts of a cow that butchers cut off and threw away. Boxed beef was the most efficient way to ship beef, and IBP had developed its own shipping network to do it, saving money every step of the way. Boxed beef drove butchers out of business and caused many of them to launch boycotts against IBP. But the boycotts were pointless. The American appetite for convenience made boxed beef a fixture in all the big retail chains during the 1960s and 1970s. Beef finally started to catch up with chicken as something that could be plucked off the shelf and cooked in a hurry.

IRCC Announces Eligible Programs for PGWPs Immigration, Refugees and Citizenship Canada (IRCC) has updated its guidelines regarding the programs eligible for a Post-Graduation Work Permit (PGWP). As of November 1, international graduates applying for a PGWP must meet additional field of study requirements to qualify for this essential work permit. Eligible Fields of Study for PGWPs The eligible fields of study for the PGWP correspond to the occupation-based Express Entry categories introduced by IRCC in 2023. These categories are aligned with national labor market demands and include the following: • Agriculture and Agri-Food • Healthcare • Science, Technology, Engineering, and Mathematics (STEM) • Trade • Transport Eligible programs in these fields are classified using the Classification of Instructional Programs (CIP), a systematic approach to describing and categorizing educational programs in Canada, akin to the National Occupation Classification (NOC) system used for job classification. Below is a summary of selected instructional programs eligible for the PGWP, along with their respective CIP codes: CIP 2021 Title CIP 2021 Code Field of Study Category Agricultural business and management, general 01.0101 Agriculture and agri-food Animal/livestock husbandry and production 01.0302 Agriculture and agri-food Plant nursery operations and management 01.0606 Agriculture and agri-food Animal health 01.0903 Agriculture and agri-food Agronomy and crop science 01.1102 Agriculture and agri-food Special education and teaching, general 13.1001 Healthcare Exercise physiology 26.0908 Healthcare Physical therapy assistant 51.0806 Healthcare Polysomnography 51.0917 Healthcare Cytotechnology/cytotechnologist 51.1002 Healthcare Computer programming/programmer, general 11.0201 STEM Chemical engineering 14.0701 STEM Engineering mechanics 14.1101 STEM Water, wetlands and marine resources management 03.0205 STEM Computer graphics 11.0803 STEM Electrician 46.0302 Trade Heating, air conditioning, ventilation and refrigeration maintenance technology/technician 47.0201 Trade Machine tool technology/machinist 48.0501 Trade Insulator 46.0414 Trade Plumbing technology/plumber 46.0503 Trade Heavy equipment maintenance technology/technician 47.0302 Transport Air traffic controller 49.0105 Transport Truck and bus driver/commercial vehicle operator and instructor 49.0205 Transport Flight instructor 49.0108 Transport Transportation and materials moving, other 49.9999 Transport

Hungry. No tags. Probably a stray,’ he said, leaning against the counter, arms across his wide chest. ‘You keep cat food in your truck?’ ‘Of course.’ ‘Of course...