Fork Over Knives Quotes

Plastic ware," he said slowly, "like knives and forks and spoons?" I brushed a bit of dirt off the back of my car—was that a scratch?—and said casually, "Yeah, I guess.Just the basics, you know." "Did you need plastic ware?" he asked. I shrugged. "Because," he went on, and I fought the urge to squirm, "it's so funny, because I need plastic ware. Badly." "Can we go inside, please?" I asked, slamming the trunk shut. "It's hot out here." He looked at the bag again, then at me. And then, slowly, the smile I knew and dreaded crept across his face. "You bought me plastic ware," he said. "Didn't you?' "No," I growled, picking at my license plate. "You did!" he hooted, laughing out loud. "You bought me some forks. And knives. And spoons. Because—" "No," I said loudly. "—you love me!" He grinned, as if he'd solved the puzzler for all time, as I felt a flush creep across my face. Stupid Lissa. I could have killed her. "It was on sale," I told him again, as if this was some kind of an excuse. "You love me," he said simply, taking the bag and adding it to the others. "Only seven bucks," I added, but he was already walking away, so sure of himself. "It was on clearance, for God's sake." "Love me," he called out over his shoulder, in a singsong voice. "You. Love. Me.

This table is a pigeon trap. A dozen different forks and knives and spoons. Four different goblets. All of them just waiting to be knocked over or misapplied and mishandled. It’s a wonder anyone is ever tempted to eat.

MOTHER – By Ted Kooser Mid April already, and the wild plums bloom at the roadside, a lacy white against the exuberant, jubilant green of new grass and the dusty, fading black of burned-out ditches. No leaves, not yet, only the delicate, star-petaled blossoms, sweet with their timeless perfume. You have been gone a month today and have missed three rains and one nightlong watch for tornadoes. I sat in the cellar from six to eight while fat spring clouds went somersaulting, rumbling east. Then it poured, a storm that walked on legs of lightning, dragging its shaggy belly over the fields. The meadowlarks are back, and the finches are turning from green to gold. Those same two geese have come to the pond again this year, honking in over the trees and splashing down. They never nest, but stay a week or two then leave. The peonies are up, the red sprouts, burning in circles like birthday candles, for this is the month of my birth, as you know, the best month to be born in, thanks to you, everything ready to burst with living. There will be no more new flannel nightshirts sewn on your old black Singer, no birthday card addressed in a shaky but businesslike hand. You asked me if I would be sad when it happened and I am sad. But the iris I moved from your house now hold in the dusty dry fists of their roots green knives and forks as if waiting for dinner, as if spring were a feast. I thank you for that. Were it not for the way you taught me to look at the world, to see the life at play in everything, I would have to be lonely forever.

You bought me plastic ware," he said. "Didn't you?' "No," I growled, picking at my license plate. "You did!" he hooted, laughing out loud. "You bought me some forks. And knives. And spoons. Because—" "No," I said loudly. "—you love me!" He grinned, as if he'd solved the puzzler for all time, as I felt a flush creep across my face. Stupid Lissa. I could have killed her. "It was on sale," I told him again, as if this was some kind of an excuse. "You love me," he said simply, taking the bag and adding it to the others. "Only seven bucks," I added, but he was already walking away, so sure of himself. "It was on clearance, for God's sake." "Love me," he called out over his shoulder, in a singsong voice. "You. Love. Me.

Driving a hybrid car could save about one ton of carbon-dioxide emissions per year but adopting a plant-based diet would save nearly one and a half tons over a comparable period." "If every American reduced chicken consumption by one meal per week, the carbon-dioxide savings would be equivalent to removing 500,000 cars form the road." In a given year, "the number of animals killed to satisfy American palates is 8.6 billion, or 29 animals per average American meat eater. The total number of animals killed on land and sea was approximately 80 billion, or 270 per American meat and fish eater - making the average number of animals consumed in one American lifetime 21,000.

One quarter of what you eat keeps you alive. The other three quarters keep your doctor alive. —EGYPTIAN PROVERB

Overall, between 1996 and 2005, the number of Americans of all ages who suffer from three or more chronic diseases increased by 86 percent.

Ultimately, the roast turkey must be regarded as a monument to Boomer's love. Look at it now, plump and glossy, floating across Idaho as if it were a mammoth, mutated seed pod. Hear how it backfires as it passes the silver mines, perhaps in tribute to the origin of the knives and forks of splendid sterling that a roast turkey and a roast turkey alone possesses the charisma to draw forth into festivity from dark cupboards. See how it glides through the potato fields, familiarly at home among potatoes but with an air of expectation, as if waiting for the flood of gravy. The roast turkey carries with it, in its chubby hold, a sizable portion of our primitive and pagan luggage. Primitive and pagan? Us? We of the laser, we of the microchip, we of the Union Theological Seminary and Time magazine? Of course. At least twice a year, do not millions upon millions of us cybernetic Christians and fax machine Jews participate in a ritual, a highly stylized ceremony that takes place around a large dead bird? And is not this animal sacrificed, as in days of yore, to catch the attention of a divine spirit, to show gratitude for blessings bestowed, and to petition for blessings coveted? The turkey, slain, slowly cooked over our gas or electric fires, is the central figure at our holy feast. It is the totem animal that brings our tribe together. And because it is an awkward, intractable creature, the serving of it establishes and reinforces the tribal hierarchy. There are but two legs, two wings, a certain amount of white meat, a given quantity of dark. Who gets which piece; who, in fact, slices the bird and distributes its limbs and organs, underscores quite emphatically the rank of each member in the gathering. Consider that the legs of this bird are called 'drumsticks,' after the ritual objects employed to extract the music from the most aboriginal and sacred of instruments. Our ancestors, kept their drums in public, but the sticks, being more actively magical, usually were stored in places known only to the shaman, the medicine man, the high priest, of the Wise Old Woman. The wing of the fowl gives symbolic flight to the soul, but with the drumstick is evoked the best of the pulse of the heart of the universe. Few of us nowadays participate in the actual hunting and killing of the turkey, but almost all of us watch, frequently with deep emotion, the reenactment of those events. We watch it on TV sets immediately before the communal meal. For what are footballs if not metaphorical turkeys, flying up and down a meadow? And what is a touchdown if not a kill, achieved by one or the other of two opposing tribes? To our applause, great young hungers from Alabama or Notre Dame slay the bird. Then, the Wise Old Woman, in the guise of Grandma, calls us to the table, where we, pretending to be no longer primitive, systematically rip the bird asunder. Was Boomer Petaway aware of the totemic implications when, to impress his beloved, he fabricated an outsize Thanksgiving centerpiece? No, not consciously. If and when the last veil dropped, he might comprehend what he had wrought. For the present, however, he was as ignorant as Can o' Beans, Spoon, and Dirty Sock were, before Painted Stick and Conch Shell drew their attention to similar affairs. Nevertheless, it was Boomer who piloted the gobble-stilled butterball across Idaho, who negotiated it through the natural carving knives of the Sawtooth Mountains, who once or twice parked it in wilderness rest stops, causing adjacent flora to assume the appearance of parsley.

In the cafeteria line I took a knife and fork. Ivan handed me another knife and another fork. I stared at the two knives and two forks. At the salad bar, Ivan put lettuce and tomatoes in a bowl and topped them with dressing. I also put some things in a bowl but at the end it wasn’t a salad, it was just a lot of random things in a bowl. At the soda fountain, Diet Coke seethed over my wrist. We found two empty seats at the opposite end of a table from four football players. The football players’ trays resembled futuristic cities, with glasses of milk and Gatorade shooting out like white and fluorescent skyscrapers.

She pottered round now, a tall vague woman in her early fifties, with a long pale face and brown eyes which her daughter Deirdre had inherited. As she pottered she murmured to herself, ‘large knives, small knives, pudding spoons, will they need forks too? Oh, large forks, serving spoons, mats, glasses, well two glasses in case Deirdre and Malcolm want to drink beer, Rhoda probably won’t … and now, wash the lettuce …’ It was nice when the warm weather came and they could have salads for supper, she thought, though why it was nice she didn’t really know. Washing a lettuce and cutting up the things to go with it was really almost as much trouble as cooking a hot meal, and she herself had never got over an old-fashioned dislike of eating raw green leaves. When her husband had been alive they had always had a hot meal in the evenings, winter and summer alike. He needed it after a day in the City. But now he was gone and Rhoda had been living with them for nearly ten years now and everyone said how nice it was for them both, to have each other, though of course she had the children too. Malcolm was a good solid young man, very much like his father, reliable and, although of course she never admitted it, a little dull. He did not seem to mind about the hot meal in the evenings. But Deirdre was different, clever and moody, rather like she herself had been at the same age, before marriage to a good dull man and life in a suburb had steadied her.

As a girl, it had been firmly set down that one ought never speak until one was spoken to, and when one did, one ought not speak of anything that might provoke or worry. One referred to the limb of the table, not the leg, the white meat on the chicken, not the breast. Good manners were the foundations of civilization. One knew precisely with whom one sat in a room based entirely on how well they behaved, and in what manner. Forks and knives were placed at the ten-twenty on one's plate when one was finished eating, One ought to walk straight and keep one's hands to oneself when one s poke, least one be taken for an Italian or Jew. A woman was meant to tend a child, a garden, or a conversation. A woman ought to know how to mind the temperature in a room, adding a little heat in a well-timed question, or cool a warm temper with the suggestion of another drink, a bowl of nuts, and a smile. What Kitty had learned at Miss Porter's School---handed down from Sarah Porter through the spinsters teaching there, themselves the sisters of Yale men who handed down the great words, Truth. Verity. Honor--was that your brothers and your husbands and your sons will lead, and you will tend., You will watch and suggest, guide and protect. You will carry the torch forward, and all to the good. There was the world. And one fixed an eye keenly on it. One learned its history; one understood the causes of its wars. One debated and, gradually, a picture emerged of mankind over the centuries; on understood the difference between what was good and what was right. On understood that men could be led to evil, against the judgment of their better selves. Debauchery. Poverty of spirit. This was the explanation for so many unfortunate ills--slavery, for instance. The was the reason. Men, individual men, were not at fault. They had to be taught. Led. Shown by example what was best. Unfairness, unkindness could be addressed. Queitly. Patiently.. Without a lot of noisy attention. Noise was for the poorly bred. If one worried, if one were afraid, if one doubted--one kept it to oneself. One looked for the good, and one found it. The woman found it, the woman pointed it out, and the man tucked it in his pocket, heartened. These were the rules.

What is life? It is a series of arrangements that each of us makes in order to slow down the deterioration process as much as possible. Everybody faces the same decisions as they advance in age—behavior that was fun when you were younger (excessive drug and alcohol intake, indiscriminate sexual encounters with the powerfully magnetic and questionably sane, residing in shitholes with hygiene-averse scumbags) can’t continue when you get older or else the death march gets accelerated. Mature people learn over time how to structure their lives in such a way that the likelihood of dying is minimized. Eventually the menu of fun items that won’t instantly kill you is reduced to a small selection of spicy entrees, then a zesty appetizer or two, then a glass of water and a spoon (because forks and knives could cut your terrifyingly translucent skin, you decrepit old coot). I

Equipment Figure it out for yourself, my lad, You've all that the greatest of men have had, Two arms, two hands, two legs, two eyes, And a brain to use if you would be wise. With this equipment they all began, So start for the top and say "I can." Look them over, the wise and great, They take their food from a common plate And similar knives and forks they use, With similar laces they tie their shoes, The world considers them brave and smart. But you've all they had when they made their start. You can triumph and come to skill, You can be great if only you will, You're well equipped for what fight you choose, You have legs and arms and a brain to use, And the man who has risen, great deeds to do Began his life with no more than you. You are the handicap you must face, You are the one who must choose your place, You must say where you want to go. How much you will study the truth to know, God has equipped you for life, But He Lets you decide what you want to be. Courage must come from the soul within, The man must furnish the will to win, So figure it out for yourself, my lad, You were born with all that the great have had, With your equipment they all began. Get hold of yourself, and say: "I can.

Chen pointed to the cub. "There's your brute." Then he pointed to the pups. "And there's your domestication. For the most part, Westerners are descendants of barbarian, nomadic tribes such as the Teutons and the Anglo-Saxons. They burst out of the primeval forest like wild animals after a couple of thousand years of Greek and Roman civilization, and sacked ancient Rome. They eat steak, cheese, and butter with knives and forks, which is how they've retained more primitive wildness than the traditional farming races. Over the past hundred years, domesticated China has been bullied by the brutish West. It's not surprising that for thousands of years the Chinese colossus has been spectacularly pummeled by tiny nomadic peoples.

Doctors are focused on fixing the indicators of disease and not the disease itself.

In the Forks Over Knives documentary, the filmmakers asked, is there a solution to chronic disease that is “so comprehensive, yet so straightforward, that it’s mind-boggling that more of us haven’t taken it seriously”? The answer, we believe, is an emphatic yes—with the solution, of course, being a whole-food, plant-based lifestyle. But don’t take our word for it. Dive in and experience the benefits for yourself!

3/4 cup rolled oats 1/4 teaspoon ground cinnamon Pinch of sea salt 1/4 cup fresh berries (optional) 1/2 ripe banana, sliced (optional) 2 tablespoons chopped nuts, such as walnuts, pecans, or cashews (optional) 2 tablespoons dried fruit, such as raisins, cranberries, chopped apples, chopped

He began to attack the bone with a regular knife and spoon. Until I nudged him with an elbow. “The marrow shovel.” It was meant to reach down to the bottom of a bone and lift the marrow out. He reached for the utensil. “That’s right. I always forget!” He wouldn’t if Aunt had been his teacher. “Why do you think it is that we can’t just use a knife?” I smothered a laugh as I remembered that I had asked Aunt that very same thing. “I don’t know.” “Neither do I. This table is a pigeon trap. A dozen different forks and knives and spoons. Four different goblets. All of them just waiting to be knocked over or misapplied and mishandled. It’s a wonder anyone is ever tempted to eat!” “You’re doing quite well.” “Franklin’s much better at all of this than I am.” “But you’re much better at conversing.” “And making you laugh? Am I better at that?” I smiled. “Yes. I would say so.” “Good. Because that, at least, is something worthwhile.

There is a must-see film out called Forks over Knives ( forksoverknives.com), which is a documentary about the work of these two amazing researchers. You’ll hear from them in this book, and also from other leading medical experts on diet and health. You will also find first-person accounts of people who overcame life-threatening and debilitating diseases through their shift to a plant-based diet. But the personal health benefits are just one part of the story, albeit a very important one. What about the social and environmental benefits I mentioned above? It seems clearer every day that the planet thrives for every person who chooses to eat more plant-based fare, because animal agriculture is one of the top culprits in creating a host of very serious environmental problems.

Crystal glasses lorded over the silver forks and knives, which guarded napkin-covered plates.

Finally, every society develops a system of aesthetic standards that get manifested in everything from decorative art, music, and dance to the architecture and planning of buildings and communities. There are many different ways we could examine artistic systems. One way of thinking about it is to observe the degree to which a society's aesthetics reflect clear lines and solid boundaries versus fluid ones. Many Western cultures favor clean, tight boundaries whereas many Eastern cultures prefer more fluid, indiscriminate lines. In most Western homes, kitchen drawers are organized so that forks are with forks and knives are with knives. The walls of a room are usually uniform in color, and when a creative shift in color does occur, it usually happens at a corner or along a straight line midway down the wall. Pictures are framed with straight edges, molding covers up seams in the wall, and lawns are edged to form a clear line between the sidewalk and the lawn. Why? Because we view life in terms of classifications, categories, and taxonomies. And cleanliness itself is largely defined by the degree of order that exists. It has little to do with sanitation and far more to do with whether things appear to be in their proper place. Maintaining boundaries is essential in the Western world; otherwise categories begin to disintegrate and chaos sets in.13 Most Americans want dandelion-free lawns and roads with clear lanes prescribing where to drive and where not to drive. Men wear ties to cover the adjoining fabric on the shirts that they put on before going to the symphony, where they listen to classical music based on a scale with seven notes and five half steps. Each note has a fixed pitch, defined in terms of the lengths of the sound waves it produces.14 A good performance occurs when the musicians hit the notes precisely. In contrast, many Eastern cultures have little concern in everyday life for sharp boundaries and uniform categories. Different colors of paint may be used at various places on the same wall. And the paint may well “spill” over onto the window glass and ceiling. Meals are a fascinating array of ingredients where food is best enjoyed when mixed together on your plate. Roads and driving patterns are flexible. The lanes ebb and flow as needed depending on the volume of traffic. In a place like Cambodia or Nigeria, the road space is available for whichever direction a vehicle needs it most, whatever the time of day. And people often meander along the road in their vehicles the same way they walk along a path. There are many other ways aesthetics between one place and another could be contrasted. But the important point is some basic understanding of how cultures differ within the realm of aesthetics. Soak in the local art of a place and chalk it up to informing your strategy for international business.

Roasted Sweet Potato Wedges Makes 8 wedges The trick to achieving tender oil-free roasted sweet potatoes is to steam them before you put them in the oven. This precooking prevents the sweet potatoes from becoming overly chewy, which can happen when you roast them from raw without any oil. —DS 2 medium sweet potatoes (about 11/2 pounds), peeled and quartered lengthwise 1 teaspoon granulated garlic 1/2 teaspoon ground cumin 1/2 teaspoon chili powder 1/2 teaspoon sea salt 1/2 teaspoon freshly ground black pepper 1. Preheat the oven to 425°F. 2. Place a steamer insert in a saucepan and add about 2 inches of water (the water should not come above the level of the bottom of the steamer). Cover the pan and bring the water to a boil. Place the potato wedges in the steamer, cover, and steam the potatoes until just tender, about 7 minutes. 3. Transfer the potato wedges to a nonstick baking sheet or a regular baking sheet lined with a silicone mat, arranging them in a single layer. 4. In a small bowl, combine the garlic, cumin, chili powder, salt, and pepper. Sprinkle the spice mixture evenly over the sweet potatoes. 5. Bake until brown and tender, 15 to 20 minutes, turning once during cooking. Serve hot.

In time freed from public fornication, the men of the thirteenth and fourteenth centuries were occupied in killing one another in tavern brawls or over tavern wenches; at the dinner table, lacking access to the fork, they used their knives to settle slights as well as scores.33

Knives sliced cleanly through the salmon, pink flesh flaking on either side, the crust giving way with a satisfying crunch. Lenore and Maz were eating, too, but I kept my eyes fixed on Luke's fork. He tried a bite of the salmon plain first, chewing thoughtfully, then swept up some of my rice porridge with the seaweed-pickled vegetables, then returned for a bite of everything together, pink salmon and white porridge and pops of green and red all entering his parted lips. He closed his eyes as he tasted my food. He didn't open them again until he swallowed. "The salmon is perfect," he said. "Flaky and tender, with just the right amount of smoke, and the crunch of that crust is just..." He paused, those bottomless eyes on mine. The tip of his tongue darted over his lower lip. "Incredible." I didn't mean to smile, just nod appreciatively at any praise, but I felt it curl over my lips anyway. "Thank you." "I agree," said Lenore. "The salmon is something quite special. Is the crust rice alone?" "No," I said. "It's ground rice with some panko and a little nori." She nodded with approval. "And these seaweed-pickled vegetables are stellar. Bright and tangy, a lovely pop of acid against the richness of the salmon and the porridge.

On Dr. Greger’s heels is Proteinaholic by Garth Davis, MD, which systematically upends conventional wisdom surrounding our favorite macronutrient, laying out an evidence-based case for why our misplaced obsession with protein—particularly animal protein—is making us sick, fat, and tired. For the more visually inclined, I suggest checking out a few compelling documentaries, including Forks Over Knives, What the Health, and Food Matters.

She bit her lip, forcing the truth deeper inside until it caved her. She hunched over like a woman protecting her illegitimate unborn child. She brandished forks and knives and set them on the table, each fork crossed over each knife like a coat of arms, a pattern of X's.

We only have five minutes before dessert's ready," she protests. "I can do a lot to you in five minutes, sweetheart." "Then what are you waiting for, boyfriend?" He moves with purpose, hooking his hands around her thighs so that he can lift her up and lay her down on the kitchen table. The dishes have already been cleared, save for a pair of forks that clink together with the sudden movement. His skillful hands make quick work of the front of her jeans, tugging them off hurriedly before kneeling on the kitchen tile between her thighs. They've already eaten dinner, but he's ravenous. With the time now sitting at four minutes and thirty seconds, he wastes no more time and dips down to enjoy his meal. The sounds she makes. Alexander's so hard, it's almost painful. He teases her with his tongue, his fingers; makes his business her pleasure. Eden reaches her peak just as the timer on the oven beeps. Alexander can't help but smirk at himself. He always knew he worked well under pressure. "Mmph, thank you for that," Eden mumbles. "Sit tight. I'll go get dessert." "I've already had dessert." She rolls her eyes. "Cheesy." Alexander reclaims his seat just as Eden returns with a piping hot baking dish. It's a layer of molten chocolate topped with a gooey marshmallow layer and a buttery graham cracker crust. She also retrieves a tub of vanilla bean ice cream from the fridge and a can of whipped cream... Which she immediately sprays all over his chest. He's momentarily shocked by the cold, but then Eden gets on her knees with that mischievous glint in her eye that he adores so much. "Food needs to cool," she reasons. "We've got time to kill.