Fresh Food Quotes

If music be the food of love, play on; Give me excess of it, that, surfeiting, The appetite may sicken, and so die. That strain again! it had a dying fall: O, it came o'er my ear like the sweet sound, That breathes upon a bank of violets, Stealing and giving odour! Enough; no more: 'Tis not so sweet now as it was before. O spirit of love! how quick and fresh art thou, That, notwithstanding thy capacity Receiveth as the sea, nought enters there, Of what validity and pitch soe'er, But falls into abatement and low price, Even in a minute: so full of shapes is fancy That it alone is high fantastical.

There is strange comfort in knowing that no matter what happens today, the Sun will rise again tomorrow.

The struggles we endure today will be the ‘good old days’ we laugh about tomorrow.

You don't have to cook fancy or complicated masterpieces - just good food from fresh ingredients.

It's in those quiet little towns, at the edge of the world, that you will find the salt of the earth people who make you feel right at home.

Life's trials will test you, and shape you, but don’t let them change who you are.” ~ Aaron Lauritsen, ‘100 Days Drive

Sex is good, but not as good as fresh sweet corn.

I know the look of an apple that is roasting and sizzling on the hearth on a winter's evening, and I know the comfort that comes of eating it hot, along with some sugar and a drench of cream... I know how the nuts taken in conjunction with winter apples, cider, and doughnuts, make old people's tales and old jokes sound fresh and crisp and enchanting.

True friends don't come with conditions.

Without struggle, success has no value.

Good bread is the most fundamentally satisfying of all foods; and good bread with fresh butter, the greatest of feasts.

From this point forward, you don’t even know how to quit in life.” ~ Aaron Lauritsen, ‘100 Days Drive

Those who achieve the extraordinary are usually the most ordinary because they have nothing to prove to anybody. Be Humble.

At some point, you just gotta forgive the past, your happiness hinges on it.

We think that if we just meditated enough or jogged enough or ate perfect food, everything would be perfect. But from the point of view of someone who is awake, that’s death. Seeking security or perfection, rejoicing in feeling confirmed and whole, self contained and comfortable, is some kind of death. It doesn’t have any fresh air. There’s no room for something to come in and interrupt all that. We are killing the moment by controlling our experience.

Explore, Experience, Then Push Beyond.

Nothing makes me happy quite like a boatload of freshly fried fast food, smothered in good old MSG.

Dickens writes that an event, "began to be forgotten, as most affairs are, when wonder, having no fresh food to support it, dies away of itself.

The freedom of the open road is seductive, serendipitous and absolutely liberating.

There's more to a person than flesh. Judge others by the sum of their soul and you'll see that beauty is a force of light that radiates from the inside out.

If you didn't earn something, it's not worth flaunting.

It’s the ‘everyday’ experiences we encounter along the journey to who we wanna be that will define who we are when we get there.

I miss the way he used to kiss my shoulder whenever it was bare and he was nearby. I miss how he cleared his throat before he took a sip of water and scratched his left arm with his right hand when he was nervous. I miss how he tucked my hair behind my ear when it came loose and took my temperature when I was sick or when he was bored. I miss his glasses on my nightstand. I miss watching him take Sunday afternoon naps on my couch, with the newspaper resting on his stomach like a blanket. How his hands stayed clasped, fingers intertwined, while he slept. I miss the cadence of his speech and the stupidity of his puns. I miss playing doctor when we made love, and even when we didn't. I miss his smell, like fresh laundry and honey (because of his shampoo) at his place. Fresh laundry and coconut (because of my shampoo) at mine. I miss that he used to force me to listen to French rap and would sing along in a horrible accent. I miss that he always said "I love you" when he hung up the phone with his sister, never shy or embarassed, regardless of who else was around. I miss that his ideal Friday night included a DVD, eating Chinese food right out of the carton, and cuddling on top of my duvet cover. I miss that he reread books from his childhood and then from mine. I miss that he was the only man that I have ever farted on, and with, freely. I miss that he understood that the holidays were hard for me and that he wanted me to never feel lonely.

The shorter the chain between raw food and fork, the fresher it is and the more transparent the system is.

Building bridges is the best defence against ignorance.

Cooking is an art and patience a virtue... Careful shopping, fresh ingredients and an unhurried approach are nearly all you need. There is one more thing - love. Love for food and love for those you invite to your table. With a combination of these things you can be an artist - not perhaps in the representational style of a Dutch master, but rather more like Gauguin, the naïve, or Van Gogh, the impressionist. Plates or pictures of sunshine taste of happiness and love.

Ms. Loss…,’ said Simon. ‘Can I ask you—what you’re doing?’ ‘Dean Penhallow has decided that she is not going to order fresh food supplies until all this delicious, nutritious soup has been consumed. So I am going to bury this soup in the woods,’ announced Catarina Loss. ‘Grab the other handle.

The high road of grace will get you somewhere a whole lot faster then the freeway of spite.

Henry studied Merri Lee, then Meg. “Humans don’t like mice?” “Not in the building!” Meg said. “And not around food,” Merri Lee added. The three terra indigene looked baffled. “But it’s fresh meat,” the brown-haired woman finally said.

We love our partners for who they are, not for who they are not.

It was through eavesdropping that I learned that you could buy fresh peanut butter at Whole Foods from a machine that grinds it in front of you. I had wasted so much of my life eating stupid old, already-ground peanut butter. So, yeah, I highly recommend a little nosiness once in a while.

Food is a product of supply and demand, so try to figure out where the supplies are fresh, the suppliers are creative, and the demanders are informed.

Lately, though, he'd just been tired in general. Tired of people. Tired of books and TV and the nightly news and songs on the radio he'd heard years before and hadn't liked much in the first place. He was tired of his clothes and tired of his hair and tired of other people's clothes and other people's hair. He was tired of wishing things made sense. He'd gotten to a point where he was pretty sure he'd heard everything anyone had to say on any given subject and so it seemed he spent his days listening to old recordings of things that hadn't seemed fresh the first time he'd heard them. Maybe he was simply tired of life, of the absolute effort it took to get up every goddamned morning and walk out with into the same fucking day with only slight variations in the weather and food. He wondered if this was what clinical depression felt like, a total numbness, a weary lack of hope.

A mighty porterhouse steak an inch and a half thick, hot and sputtering from the griddle; dusted with fragrant pepper; enriched with little melting bits of butter of the most impeachable freshness and genuineness; the precious juices of the meat trickling out and joining the gravy, archipelagoed with mushrooms; a township or two of tender, yellowish fat gracing an out-lying district of this ample county of beefsteak; the long white bone which divides the sirloin from the tenderloin still in its place.

Pay no attention to the terrors that visit you in the night. The psyche is at its lowest ebb then, unable to defend itself. The desolation that envelops you feels like truth, but isn't. It's just mental fatigue masquerading as insight.

When did they stop putting toys in cereal boxes? When I was little, I remember wandering the cereal aisle (which surely is as American a phenomenon as fireworks on the Fourth of July) and picking my breakfast food based on what the reward was: a Frisbee with the Trix rabbit's face emblazoned on the front. Holographic stickers with the Lucky Charms leprechaun. A mystery decoder wheel. I could suffer through raisin bran for a month if it meant I got a magic ring at the end. I cannot admit this out loud. In the first place, we are expected to be supermoms these days, instead of admitting that we have flaws. It is tempting to believe that all mothers wake up feeling fresh every morning, never raise their voices, only cook with organic food, and are equally at ease with the CEO and the PTA. Here's a secret: those mothers don't exist. Most of us-even if we'd never confess-are suffering through the raisin bran in the hopes of a glimpse of that magic ring. I look very good on paper. I have a family, and I write a newspaper column. In real life, I have to pick superglue out of the carpet, rarely remember to defrost for dinner, and plan to have BECAUSE I SAID SO engraved on my tombstone. Real mothers wonder why experts who write for Parents and Good Housekeeping-and, dare I say it, the Burlington Free Press-seem to have their acts together all the time when they themselves can barely keep their heads above the stormy seas of parenthood. Real mothers don't just listen with humble embarrassment to the elderly lady who offers unsolicited advice in the checkout line when a child is throwing a tantrum. We take the child, dump him in the lady's car, and say, "Great. Maybe YOU can do a better job." Real mothers know that it's okay to eat cold pizza for breakfast. Real mothers admit it is easier to fail at this job than to succeed. If parenting is the box of raisin bran, then real mothers know the ratio of flakes to fun is severely imbalanced. For every moment that your child confides in you, or tells you he loves you, or does something unprompted to protect his brother that you happen to witness, there are many more moments of chaos, error, and self-doubt. Real mothers may not speak the heresy, but they sometimes secretly wish they'd chosen something for breakfast other than this endless cereal. Real mothers worry that other mothers will find that magic ring, whereas they'll be looking and looking for ages. Rest easy, real mothers. The very fact that you worry about being a good mom means that you already are one.

Writing is not a searching about in the daily experience for apt similes and pretty thoughts and images… It is not a conscious recording of the day’s experiences ‘freshly and with the appearance of reality’… The writer of imagination would find himself released from observing things for the purpose of writing them down later. He would be there to enjoy, to taste, to engage the free world, not a world which he carries like a bag of food, always fearful lest he drop something or someone get more than he.

Nothing rekindles my spirits, gives comfort to my heart and mind, more than a visit to Mississippi... and to be regaled as I often have been, with a platter of fried chicken, field peas, collard greens, fresh corn on the cob, sliced tomatoes with French dressing... and to top it all off with a wedge of freshly baked pecan pie.

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

Good food, fresh water, an occasional sweet and someone to care for. That's what everyone should have.

Travel is costly yes, but it pays dividends too.

Good food makes me want to hit a punching bag like, Dat's right motherfucker. You done did it there.

American farmers produced 600 more calories per person per day in 2000 than they did in 1980. But some calories got cheaper than others: Since 1980, the price of sweeteners and added fats (most of them derived, respectively, from subsidized corn and subsidized soybeans), dropped 20 percent, while the price of fresh fruits and vegetables increased by 40 percent.

I cannot admit this out loud. In the first place, we are expected to be supermoms these days, instead of admitting that we have flaws. It is tempting to believe that all mothers wake up feeling fresh every morning, never raise their voices, only cook with organic food, and are equally at ease with the CEO and the PTA.

But if you like, you can come share a tasty meal of bread, raisins, and fresh Burgos cheese. With that, and The Count of Monte Cristo, anyone can live to a hundred.

We do our job and go. See? That is what Death is for. We work out all our little brains and all our little emotions, and then this lot begins afresh. Fresh and fresh! Perfectly simple. What's the trouble?

...the insects here see you as a big slab of animated but not very well defended food. The ability to move, far from being a deterrent, serves as an unforgeable guarantee of freshness.

I know I grew up in the time when a young man in a baggy suit and slicked-down hair stood spraddle-legged in the crossroads of history and talked hot and mean about the colored, giving my poor and desperate people a reason to feel superior to somebody, to anybody. I know that even as the words of George Wallace rang through my Alabama, the black family who lived down the dirt road from our house sent fresh-picked corn and other food to the poor white lady and her three sons, because they knew their daddy had run off, because hungry does not have a color.

For less than the cost of a Big Mac, fries and a Coke, you can buy a loaf of fresh bread and some good cheese or roast beef, which you will enjoy much more.

Love? Love? Love is not safe, my lady silk, love is dangerous. It is deceitfully sweet like wine from a fresh palm tree at dawn. Love is fine for singing about and love songs are good to listen to, sometimes even to dance to. But when we need to count on human strength, and when we have to count pennies for food for our stomachs and clothes for our backs, love is nothing. Ah my lady, the last man any woman should think of marrying is the man she loves.

Be a team player, not a bandwagon jumper.

When God's favour and Godly flavour is in you, your haters will taste wisdom and the only thing they can do is to regret ever tasting a sweet thing.

Too lazy to peel fresh? You don't deserve to eat garlic.

Whether it's food or women, the ones on front street are supermodels. Big hair, big tits, big trouble, but the one you come home to is probably something like cavatelli and red sauce. She's not screaming for attention because she knows she's good enough even if your dumb ass hasn't figured it out yet.

That many if not most people...who want fresh leafy greens in January buy them at the supermarket after they've been bleached and plastic-bag shipped from California or beyond is not a tribute to modern technology; it's an unprecedented abdication of personal responsibility and a ubiquitous benchmark of abnormality.

Taste good?” Brenda asked as she dug into her own food. “Please. I’d push my own mom down the stairs to eat this stuff,” Thomas said. “I’d kill your mother for something fresh out of a garden. A nice salad.” “Guess my mom doesn’t have much of a chance if she’s ever standing between us and a grocery store.” “Guess not.

Your brain is involved in everything you do. Your brain controls everything you do, feel, and think. When you look in the mirror, you can thank your brain for what you see. Ultimately, it is your brain that determines whether your belly bulges over your belt buckle or your waistline is trim and toned. Your brain plays the central role in whether your skin looks fresh and dewy or is etched with wrinkles. Whether you wake up feeling energetic or groggy depends on your brain. When you head to the kitchen to make breakfast, it is your brain that determines whether you go for the leftover pizza or the low-fat yogurt and fruit. Your brain controls whether you hit the gym or sit at the computer to check your Facebook page. If you feel the need to light up a cigarette or drink a couple cups of java, that's also your brain's doing.ACTION STEP Remember that your brain is involved in everything you do, every decision you make, every bite of food you take, every cigarette you smoke, every worrisome thought you have, every workout you skip, every alcoholic beverage you drink, and more.

According to analyses conducted by the U.S. Department of Agriculture, 100 grams of fresh tomato today has 30 percent less vitamin C, 30 percent less thiamin, 19 percent less niacin, and 62 percent less calcium than it did in the 1960s. But the modern tomato does shame it's counterpart in one area: It contains fourteen times as much sodium.

Now, in this blank of things, a harmony, Home-felt, and home-created,comes to heal That grief for which the senses still supply Fresh food; for only then, when memory Is hushed, am I at rest. My Friends! restrain those busy cares that would allay my pain; Oh! Leave me to myself, nor let me feel The officious touch that makes me droop again.

Love in your heart is good medicine for long live. Hatred in your blood is the major cause of heart failure! Love people, get transfused with a fresh blood and you'll live long!

Don't tell me that I can't do it. Go and tell God that story. After all, He is the one who gave me the air to breath and be able to do it well! Go!

Nothing mitigates the throes of depression like a steaming plate of spaghetti and meatballs with marinara sauce and grated parmasan cheese, with a good fresh bread to wipe up.

Sooner or later your fingers close on that one moist-cold spud that the spade has accidentally sliced clean through, shining wetly white and giving off the most unearthly of earthly aromas. It's the smell of fresh soil in the spring, but fresh soil somehow distilled or improved upon, as if that wild, primordial scene has been refined and bottled: eau de pomme de terre. You can smell the cold inhuman earth in it, but there's the cozy kitchen to, for the smell of potatoes is, at least by now, to us, the smell of comfort itself, a smell as blankly welcoming as spud flesh, a whiteness that takes up memories and sentiments as easily as flavors. To smell a raw potato is to stand on the very threshold of the domestic and the wild. (241)

Don’t forget that the land is always out there, making its way, doing everything it can so you can breathe fresh air; so you can eat fresh food; so you can move and see and feel and think, and it’s on your side. The world is out there doing what it’s been doing way before you came here, it’s firm and strong and it takes a lot to bring it down. so from time to time, just go outside and look at this spectacle. This pure painting right in front of your eyes. No one created it. No one owns it. It doesn’t want anything. It doesn’t need to prove anything to anyone. It simply is. So maybe, try a little tenderness. Just give it a chance to do what it can do. Just let it help you breathe and eat and move and see and maybe just try to live your life in a way that doesn’t kill this force of nature that is just trying to give you a world worth living in. A clean world. A fresh world. Paths, forests, oceans, animals, oxygen, water. That’s all it takes. Just try a little tenderness towards this world we’ve been lucky enough to build our homes on. If you take care of it, it will take care of you.

If you like our food, great, but don’t come tell me you’re gonna clean it up, refine it, or elevate it because it’s not necessary or possible. We don’t need fucking food missionaries to cleanse our palates.

The food that comes in Tuesday is fresh, the station prep is new, and the chef is well rested after a Sunday or a Monday off. It's the real start of the new week, when you've got the goodwill of the kitchen on your side. Fridays and Saturdays, the food is fresh, but it's busy, so the chef and cooks can't pay as much attention to your food as they — and you — might like.

People ate everyday, and often times they didn't pause when standing in the fresh produce section of the grocery store to realize the magnitude of God's earth that feeds them.

What do you suppose ‘Jack and the Beanstalk’ is about?” she asked. Conner contemplated a moment and slyly grinned. “Bad beans can cause more than indigestion,” he answered, laughing hysterically to himself. Alex pursed her lips to hide a smile. “What do you think the lesson of ‘Little Red Riding Hood’ is?” she asked him. “Do you think she should have just mailed her grandmother the gift basket?” “Now you’re thinking!” he said. “Although, I’ve always felt sorry for Little Red Riding Hood. It’s obvious her parents didn’t like her very much.” “Why do you say that?” Alex asked, wondering how he could have possibly construed that from the story. “Who sends their young daughter into a dark and wolf-occupied forest carrying freshly baked food and wearing a bright jacket?” Conner asked. “They were practically asking for a wolf to eat her! She must have annoyed the heck out of them!” Alex held back laughter with all her might but, to Conner’s delight, she let a quiet chuckle slip. “I

There is a famous study from the 1930s involving a group of orphanage babies who, at mealtimes, were presented with a smorgasbord of thirty-four whole, healthy foods. Nothing was processed or prepared beyond mincing or mashing. Among the more standard offerings—fresh fruits and vegetables, eggs, milk, chicken, beef—the researcher, Clara Davis, included liver, kidney, brains, sweetbreads, and bone marrow. The babies shunned liver and kidney (as well as all ten vegetables, haddock, and pineapple), but brains and sweetbreads did not turn up among the low-preference foods she listed. And the most popular item of all? Bone marrow.

Sour Milk You can't make it turn sweet again. Once it was an innocent color like the flowers of wild strawberries, and its texture was simple would pass through a clean cheesecloth, its taste was fresh. And now with nothing more guilty that the passage of time to chide it with, the same substance has turned sour and lumpy. The sour milk makes interesting & delicious doughs, can be carried to a further state of bacterial action to create new foods, can in its own right be considered complicated and more interesting in texture to one who studies it closely, like a map of the world. But to most of us: it is spoiled. Sour. We throw it out, down the drain-not in the backyard- careful not to spill any because the smell is strong. A good cook would be shocked with the waste. But we do not live in a world of good cooks. I am the milk. Time passes. You cannot make it turn sweet again. I sit guiltily on the refrigerator shelf trembling with hope for a cook who dreams of waffles, biscuits, dumplings and other delicious breads fearing the modern housewife who will lift me off the shelf and with one deft twist of a wrist... you know the rest. You are the milk. When it is your turn remember, there is nothing more than the passage of time we can chide you with.

Organic is something we can all partake of and benefit from. When we demand organic, we are demanding poison-free food. We are demanding clean air. We are demanding pure, fresh water. We are demanding soil that is free to do its job and seeds that are free of toxins. We are demanding that our children be protected from harm. We all need to bite the bullet and do what needs to be done—buy organic whenever we can, insist on organic, fight for organic and work to make it the norm. We must make organic the conventional choice and not the exception available only to the rich and educated.

Like every other tiny-ass town in the South, there were plenty of crappy Mexican restaurants to choose from. Not fancy Mexican like I eat in L.A. When I eat Mexican food in L.A., it’s like a kale salad with pepitas and soy beef tacos with fresh pico de gallo. In NC, it’s a five-dollar plate of cheese enchiladas with refried beans and a bowl of melted white cheese dip. Essentially you just walk in and ask for a plate of brown with a little iceberg lettuce, and it’s fucking delish.

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

From the hood of his car, he hefted a large green insulated pack - the kind Fadlan's Falafel used for deliveries. "This is for you, Magnus. I hope you enjoy." The scent of fresh falafel wafted out. True, I'd eaten falafel just a few hours ago, but my stomach growled because ... well, more falafel. "Man, you're the best. I can't believe - Wait. You're in the middle of a fast and you brought me food? That seems wrong." "Just because I'm fasting doesn't mean you can't enjoy." He clapped me on my shoulder. "You'll be in my prayers. All of you." I knew he was sincere. Me, I was an atheist. I only prayed sarcastically to my own father for a better colour of boat. Learning about the existence of Norse deities and the Nine Worlds had just made me more convinced that there was no grand divine plan. What kind of God would allow Zeus and Odin to run around the same cosmos, both claiming to be the king of creation, smiting mortals with lightning bolts and giving motivational seminars? Bur Amir was a man of faith. He and Samirah believed in something bigger, a cosmic force that actually cared about humans. I suppose it was kind of comforting to know Amir had my back in the prayer department, even if I doubted there was anybody at the end of that line. "Thanks, man." I shook his hand one last time.

You are strong, self-reliant, entirely able to take care of yourself and of me... You are fearless, courageous; you saved my life, nursed me back to health, hunted for my food, provided for my comfort. You don't need me. Yet you make me want to protect you, watch over you, make sure no harm comes to you. I could live with you all my life and never really know you; you have depths it would take many lifetimes to explore. You are wise and ancient... and as fresh and young as a woman as... And you are the most beautiful woman I have ever seen. I love you more than life itself.

Dad used to say lots of funny things - like he was speaking his own language sometimes. Twenty-three skidoo, salad days, nosey parker, bandbox fresh, the catbird seat, chocolate teapot, and something about Grandma sucking eggs. One of his favourites was 'safe as houses'. Teaching me to ride a bike, my mother worrying in the doorway: "Calm down, Linda, this street is as safe as houses." Convincing Jamie to sleep without his nightlight: "It's as safe as houses in here, son, not a monster for miles." Then overnight the world turned into a hideous nightmare, and the phrase became a black joke to Jamie and me. Houses were the most dangerous places we knew. Hiding in a patch of scrubby pines, watching a car pull out from the garage of a secluded home, deciding whether to make a food run, whether it was too dicey. "Do you think the parasites'll be long gone?" "No way - that place is as safe as houses. Let's get out of here." And now I can sit here and watch TV like it is five years ago and Mom and Dad are in the other room and i've never spent a night hiding in a drainpipe with Jamie and a bunch of rats while bodysnatchers with spotlights search for the thieves who made off with a bag of dried beans and a bowl of cold spaghetti. I know that if Jamie and I survived alone for twenty years we would never find this feeling on our own. The feeling of safety. More than safety, even - happiness. Safe and happy, two things I thought i'd never feel again. Jared made us feel that way without trying, just be being Jared. I breathe in the scent of his skin and feel the warmth of his body under mine. Jared makes everything safe, everything happy. Even houses.

One of you needs food,' said the Old Woman, 'and three of you need healing.' So the Princess sat down to good soup, and fresh bread, and fruit tart with clotted cream and a mug of sharp cider, and the Old Woman put the creatures on the table, and healed them in her way. Her way was to make them tell the story of their hurts, and as they told, she applied ointments and drops with tiny feathery brushes and little bone pins ...

in English and Arabic. Clearly, even personal shoppers had him pegged as a complete geek. The shopper also managed to find some supplies for our magic bags—blocks of wax, twine, even some papyrus and ink—though I doubt Bes explained to her what they were for. After she left, Bes, Carter and I ordered more food from room service. We sat on the deck and watched the afternoon go by. The breeze from the Mediterranean was cool and pleasant. Modern Alexandria stretched out to our left—an odd mix of gleaming high-rises, shabby, crumbling buildings, and ancient ruins. The shoreline highway was dotted with palm trees and crowded with every sort of vehicle from BMWs to donkeys. From our penthouse suite, it all seemed a bit unreal—the raw energy of the city, the bustle and congestion below —while we sat on our veranda in the sky eating fresh fruit and the last melting bits of Lenin’s head.

The essence of meditation practice in Dzogchen is encapsulated by these four points: ▪ When one past thought has ceased and a future thought has not yet risen, in that gap, in between, isn’t there a consciousness of the present moment; fresh, virgin, unaltered by even a hair’s breadth of a concept, a luminous, naked awareness? Well, that is what Rigpa is! ▪ Yet it doesn’t stay in that state forever, because another thought suddenly arises, doesn’t it? This is the self-radiance of that Rigpa. ▪ However, if you do not recognize this thought for what it really is, the very instant it arises, then it will turn into just another ordinary thought, as before. This is called the “chain of delusion,” and is the root of samsara. ▪ If you are able to recognize the true nature of the thought as soon as it arises, and leave it alone without any follow-up, then whatever thoughts arise all automatically dissolve back into the vast expanse of Rigpa and are liberated. Clearly this takes a lifetime of practice to understand and realize the full richness and majesty of these four profound yet simple points, and here I can only give you a taste of the vastness of what is meditation in Dzogchen. … Dzogchen meditation is subtly powerful in dealing with the arisings of the mind, and has a unique perspective on them. All the risings are seen in their true nature, not as separate from Rigpa, and not as antagonistic to it, but actually as none other–and this is very important–than its “self-radiance,” the manifestation of its very energy. Say you find yourself in a deep state of stillness; often it does not last very long and a thought or a movement always arises, like a wave in the ocean.  Don’t reject the movement or particulary embrace the stillness, but continue the flow of your pure presence. The pervasive, peaceful state of your meditation is the Rigpa itself, and all risings are none other than this Rigpa’s self-radiance. This is the heart and the basis of Dzogchen practice. One way to imagine this is as if you were riding on the sun’s rays back to the sun: …. Of couse there are rough as well as gentle waves in the ocean; strong emotions come, like anger, desire, jealousy. The real practitioner recognizes them not as a disturbance or obstacle, but as a great opportunity. The fact that you react to arisings such as these with habitual tendencies of attachment and aversion is a sign not only that you are distracted, but also that you do not have the recognition and have lost the ground of Rigpa. To react to emotions in this way empowers them and binds us even tighter in the chains of delusion. The great secret of Dzogchen is to see right through them as soon as they arise, to what they really are: the vivid and electric manifestation of the energy of Rigpa itself. As you gradually learn to do this, even the most turbulent emotions fail to seize hold of you and dissolve, as wild waves rise and rear and sink back into the calm of the ocean. The practitioner discovers–and this is a revolutionary insight, whose subtlety and power cannot be overestimated–that not only do violent emotions not necessarily sweep you away and drag you back into the whirlpools of your own neuroses, they can actually be used to deepen, embolden, invigorate, and strengthen the Rigpa. The tempestuous energy becomes raw food of the awakened energy of Rigpa. The stronger and more flaming the emotion, the more Rigpa is strengthened.

Like any great and good country, Japan has a culture of gathering- weddings, holidays, seasonal celebrations- with food at the core. In the fall, harvest celebrations mark the changing of the guard with roasted chestnuts, sweet potatoes, and skewers of grilled gingko nuts. As the cherry blossoms bloom, festive picnics called hanami usher in the spring with elaborate spreads of miso salmon, mountain vegetables, colorful bento, and fresh mochi turned pink with sakura petals.

My pet-sitting day ends around sunset, and it's very satisfying to know that I've made several living beings happy that day. That I left their food bowls sparkling clean and fresh water in their water bowls. That I brushed them so their coats shined, and played with them until all our hearts were beating faster. That I kissed them goodbye and left them with their tails wagging or flipping or at least raised in a happy kind of way. That's a heck of a lot more than any president, pope, prime minister, or potentate can say, and I wouldn't switch places with any of them.

What do you think the lesson of ‘Little Red Riding Hood’ is?” she asked him. “Do you think she should have just mailed her grandmother the gift basket?” “Now you’re thinking!” he said. “Although, I’ve always felt sorry for Little Red Riding Hood. It’s obvious her parents didn’t like her very much.” “Why do you say that?” Alex asked, wondering how he could have possibly construed that from the story. “Who sends their young daughter into a dark and wolf-occupied forest carrying freshly baked food and wearing a bright jacket?” Conner asked. “They were practically asking for a wolf to eat her! She must have annoyed the heck out of them!” Alex held back laughter with all her might but, to Conner’s delight, she let a quiet chuckle slip. “I

Don't eat anything your great grandmother wouldn't recognize as food. "When you pick up that box of portable yogurt tubes, or eat something with 15 ingredients you can't pronounce, ask yourself, "What are those things doing there?" Pollan says. Don’t eat anything with more than five ingredients, or ingredients you can't pronounce. Stay out of the middle of the supermarket; shop on the perimeter of the store. Real food tends to be on the outer edge of the store near the loading docks, where it can be replaced with fresh foods when it goes bad. Don't eat anything that won't eventually rot. "There are exceptions -- honey -- but as a rule, things like Twinkies that never go bad aren't food," Pollan says. It is not just what you eat but how you eat. "Always leave the table a little hungry," Pollan says. "Many cultures have rules that you stop eating before you are full. In Japan, they say eat until you are four-fifths full. Islamic culture has a similar rule, and in German culture they say, 'Tie off the sack before it's full.'" Families traditionally ate together, around a table and not a TV, at regular meal times. It's a good tradition. Enjoy meals with the people you love. "Remember when eating between meals felt wrong?" Pollan asks. Don't buy food where you buy your gasoline. In the U.S., 20% of food is eaten in the car.

The explanation is that I consider cooking to be an act of love. I do enjoy the craft of cooking, of course, otherwise I would not have done so much of it, but that is a very small part of the pleasure it brings me. What I love is to cook for someone. To put a freshly made meal on the table, even if it is something very plain and simple as long as it tastes good and is not a ready-to-eat something bought at the store, is a sincere expression of affection, it is an act of binding intimacy directed at whoever has a welcome place in your heart. And while other passions in your life may at some point begine to bank their fires, the shared happiness of good homemade food can last as long as we do.

The thing is, work has simply swamped my whole existence. Slowly but surely it's robbed me of my mother, my wife, and everything that meant anything to me. It's like a germ planted in the skull that devours the brain, spreads to the trunk and the limbs, and destroys the entire body in time. No sooner am I out of bed in the morning than work clamps down on me and pins me to my desk before I've even had a breath of fresh air. It follows me to lunch and I find myself chewing over sentences as I'm chewing my food. It goes with me when I go out, eats out of my plate at dinner and shares my pillow in bed at night. It's so extremely merciless that once the process of creation is started, it's impossible for me to stop it, and it goes on growing and working even when I'm asleep. ... Outside that, nothing, nobody exists.

The sense of respiration is an example of our natural sense relationship with the atmospheric matrix. Remember, respiration means to re-spire, to re-spirit ourselves by breathing. It, too, is a consensus of many senses. We may always bring the natural relationships of our senses and the matrix into consciousness by becoming aware of our tensions and relaxations while breathing. The respiration process is guided by our natural attraction to connect with fresh air and by our attraction to nurture nature by feeding it carbon dioxide and water, the foods for Earth that we grow within us during respiration. When we hold our breath, our story to do so makes our senses feel the suffocation discomfort of being separated from Earth's atmosphere. It draws our attention to follow our attraction to air, so we inspire and gain comfort. Then the attraction to feed Earth comes into play so we exhale food for it to eat and we again gain comfort. This process feels good, it is inspiring. Together, we and Earth conspire (breathe together) so that neither of us will expire. The vital nature of this process is brought to consciousness when we recognize that the word for air, spire, also means spirit and that psyche is another name for air/spirit/soul.

It even reached a point of such confusion that men and women were imprisoned in the same cells and used the latrine bucket in each other's presence—who cared about those niceties? Give up your gold, vipers! The interrogators did not write up charge sheets because no one needed their papers. And whether or not a sentence would be pasted on was of very little interest. Only one thing was important: Give up your gold, viper! The state needs gold and you don't. The interrogators had neither voice nor strength left to threaten and torture; they had one universal method: feed the prisoners nothing but salty food and give them no water. Whoever coughed up gold got water! One gold piece for a cup of fresh water! People perish for cold metal.

Wealth is what Nature gives us and what a reasonable man can make out of the gifts of Nature for his reasonable use. The sunlight, the fresh air, the unspoiled face of the earth, food, raiment and housing necessary and decent; the storing up of knowledge of all kinds, and the power of disseminating it; means of free communication between man and man; works of art, the beauty which man creates when he is most a man, most aspiring and thoughtful--all things which serve the pleasure of people ... This is wealth. Nor can I think of anything worth having which does not come under one or other of these heads. But think, I beseech you, of the product of ... the workshop of the world, and will you not be bewildered, as I am, at the thought of the mass of things which no sane man could desire, but which our useless toil makes -- and sells?

In a world that sees two meter sea level rise, with continued flooding ahead, it will take extraordinary effort for the United States, or indeed any country, to look beyond its own salvation. All of the ways in which human beings have dealt with natural disasters in the past . . . could come together in one conflagration: rage at government’s inability to deal with the abrupt and unpredictable crises; religious fervor, perhaps even a dramatic rise in millennial end-of-days cults; hostility and violence toward migrants and minority groups, at a time of demographic change and increased global migration; and intra- and interstate conflict over resources, particularly food and fresh water.

You know Pastor, baking is a real art. Especially bread baking. There is something so divine about it. It is a pure alchemy. And all alchemical elements are there: flour that comes from the earth and represents material, water that you mix with flour to make the dough, air released by the yeast fermentation that makes dough rise, fire that bakes the bread. It is fantastic. And the aroma of hot bread released during baking is the most pleasant fragrance for our senses. Think about that for a moment, Pastor. Any food aroma that we like, no matter how much we like it, gets overwhelming after a while, and we open the kitchen windows and close kitchen doors so the smell doesn’t get into the living room. Any smell, but the smell of freshly baked bread. Did you ever hear anybody complain about the smell of baked bread? Nobody, Pastor! Nobody. You hear people complaining about their neighbors frying fish, roasting pork, barbecuing sausages, but nobody ever complains about the smell of baked bread. And you know why? Because it is divine. It is magic – the magic of the craft.

In the restaurant kitchen, August meant lobsters, blackberries, silver queen corn, and tomatoes, tomatoes, tomatoes. In honor of the last year of the restaurant, Fiona was creating a different tomato special for each day of the month. The first of August (two hundred and fifty covers on the book, eleven reservation wait list) was a roasted yellow tomato soup. The second of August (two hundred and fifty covers, seven reservation wait list) was tomato pie with a Gruyère crust. On the third of August, Ernie Otemeyer came in with his wife to celebrate his birthday and since Ernie liked food that went with his Bud Light, Fiona made a Sicilian pizza- a thick, doughy crust, a layer of fresh buffalo mozzarella, topped with a voluptuous tomato-basil sauce. One morning when she was working the phone, Adrienne stepped into the kitchen hoping to get a few minutes with Mario, and she found Fiona taking a bite out of red ripe tomato like it was an apple. Fiona held the tomato out. "I'd put this on the menu," she said. "But few would understand.

first time Calypso came to check on him, it was to complain about the noise. “Smoke and fire,” she said. “Clanging on metal all day long. You’re scaring away the birds!” “Oh, no, not the birds!” Leo grumbled. “What do you hope to accomplish?” He glanced up and almost smashed his thumb with his hammer. He’d been staring at metal and fire so long he’d forgotten how beautiful Calypso was. Annoyingly beautiful. She stood there with the sunlight in her hair, her white skirt fluttering around her legs, a basket of grapes and fresh-baked bread tucked under one arm. Leo tried to ignore his rumbling stomach. “I’m hoping to get off this island,” he said. “That is what you want, right?” Calypso scowled. She set the basket near his bedroll. “You haven’t eaten in two days. Take a break and eat.” “Two days?” Leo hadn’t even noticed, which surprised him, since he liked food. He was even more surprised that Calypso had noticed. “Thanks,” he muttered. “I’ll, uh, try to hammer more quietly.” “Huh.” She sounded unimpressed. After that, she didn’t complain about the noise or the smoke. The next time she visited, Leo was putting the final touches on his first project. He didn’t see her until she spoke right behind him. “I brought you—” Leo jumped, dropping his wires. “Bronze bulls, girl! Don’t sneak up on me like that!” She was wearing red today—Leo’s favorite color. That was completely irrelevant. She looked really good in red. Also irrelevant. “I wasn’t sneaking,” she said. “I was bringing you these.

A home that nourishes life embraces the little moments and appreciates the rhythmic seasons of life, including the time necessary to cook real food from scratch...It doesn't have to take too much time, however, with efficient menu planning and wisely planned trips to the grocery store and farmers' market. The payoffs are astronomical - better health, good stewardship of our environment, and setting a good example for our children are just a few of the benefits. It also fosters an appreciation of the ebbs and flows of seasons because you'll be using fresh ingredients that are more readily available (and of higher quality) when they are in season. If you feel too busy to cook from scratch, then I argue that you're too busy, period. Reevaluate your priorities and commitments. If you want to live a healthy, long life and to pass the same luxury on to your children, then you MUST take the time to cook real food

What would you like for your own life, Kate, if you could choose?” “Anything?” “Of course anything.” “That’s really easy, Aunty Ivy.” “Go on then.” “A straw hat...with a bright scarlet ribbon tied around the top and a bow at the back. A tea-dress like girls used to wear, with big red poppies all over the fabric. A pair of flat, white pumps, comfortable but really pretty. A bicycle with a basket on the front. In the basket is a loaf of fresh bread, cheese, fruit oh...and a bottle of sparkly wine, you know, like posh people drink. “I’m cycling down a lane. There are no lorries or cars or bicycles. No people – just me. The sun is shining through the trees, making patterns on the ground. At the end of the lane is a gate, sort of hidden between the bushes and trees. I stop at the gate, get off the bike and wheel it into the garden. “In the garden there are flowers of all kinds, especially roses. They’re my favourite. I walk down the little path to a cottage. It’s not big, just big enough. The front door needs painting and has a little stained glass window at the top. I take the food out of the basket and go through the door. “Inside, everything is clean, pretty and bright. There are vases of flowers on every surface and it smells sweet, like lemon cake. At the end of the room are French windows. They need painting too, but it doesn’t matter. I go through the French windows into a beautiful garden. Even more flowers there...and a veranda. On the veranda is an old rocking chair with patchwork cushions and next to it a little table that has an oriental tablecloth with gold tassels. I put the food on the table and pour the wine into a glass. I’d sit in the rocking chair and close my eyes and think to myself... this is my place.” From A DISH OF STONES

Migraines are described as “one of the most common” pain syndromes, affecting as much as 12 percent of the population.63 That’s common? How about menstrual cramps, which plague up to 90 percent of younger women?64 Can ginger help? Even just one-eighth of a teaspoon of ginger powder three times a day dropped pain from an eight to a six on a scale of one to ten, and down further to a three in the second month.65 And these women hadn’t been taking ginger all month; they started the day before their periods began, suggesting that even if it doesn’t seem to help much the first month, women should try sticking with it. What about the duration of pain? A quarter teaspoon of ginger powder three times a day was found to not only drop the severity of menstrual pain from about seven down to five but decrease the duration from a total of nineteen hours in pain down to about fifteen hours,66 significantly better than the placebo, which were capsules filled with powdered toast. But women don’t take bread crumbs for their cramps. How does ginger compare to ibuprofen? Researchers pitted one-eighth of a teaspoon of powdered ginger head-to-head against 400 mg of ibuprofen, and the ginger worked just as effectively as this leading drug.67 Unlike the drug, ginger can also reduce the amount of menstrual bleeding, from around a half cup per period down to a quarter cup.68 What’s more, ginger intake of one-eighth of a teaspoon twice daily started a week before your period can yield a significant drop in premenstrual mood, physical, and behavioral symptoms.69 I like sprinkling powdered ginger on sweet potatoes or using it fresh to make lemon-ginger apple chews as an antinausea remedy. (Ever since I was a little kid, I’ve suffered from motion sickness.) There is an array of powerful antinausea

I never leave home without my cayenne pepper. I either stash a bottle of the liquid extract in my pocket book or I stick it in the shopping cart I pull around with me all over Manhattan. When it comes to staying right side up in this world, a black woman needs at least three things. The first is a quiet spot of her own, a place away from the nonsense. The second is a stash of money, like the cash my mother kept hidden in the slit of her mattress. The last is several drops of cayenne pepper, always at the ready. Sprinkle that on your food before you eat it and it’ll kill any lurking bacteria. The powder does the trick as well, but I prefer the liquid because it hits the bloodstream quickly. Particularly when eating out, I won’t touch a morsel to my lips ‘til it’s speckled with with cayenne. That’s just one way I take care of my temple, aside from preparing my daily greens, certain other habits have carried me toward the century mark. First thing I do every morning is drink four glasses of water. People think this water business is a joke. But I’m here to tell you that it’s not. I’ve known two elderly people who died of dehydration, one of whom fell from his bed in the middle of the night and couldn’t stand up because he was so parched. Following my water, I drink 8 ounces of fresh celery blended in my Vita-mix. The juice cleanses the system and reduces inflammation. My biggest meal is my first one: oatmeal. I soak my oats overnight so that when I get up all I have to do is turn on the burner. Sometimes I enjoy them with warm almond milk, other times I add grated almonds and berries, put the mixture in my tumbler and shake it until it’s so smooth I can drink it. In any form, oats do the heart good. Throughout the day I eat sweet potatoes, which are filled with fiber, beets sprinkled with a little olive oil, and vegetables of every variety. I also still enjoy plenty of salad, though I stopped adding so many carrots – too much sugar. But I will do celery, cucumbers, seaweed grass and other greens. God’s fresh bounty doesn’t need a lot of dressing up, which is why I generally eat my salad plain. From time to time I do drizzle it with garlic oil. I love the taste. I also love lychee nuts. I put them in the freezer so that when I bite into them cold juice comes flooding out. As terrific as they are, I buy them only once in awhile. I recently bit into an especially sweet one, and then I stuck it right back in the freezer. “Not today, Suzie,” I said to myself, “full of glucose!” I try never to eat late, and certainly not after nine p.m. Our organs need a chance to rest. And before bed, of course, I have a final glass of water. I don’t mess around with my hydration.

It has now been many months, at the present writing, since I have had a nourishing meal, but I shall soon have one—a modest, private affair, all to myself. I have selected a few dishes, and made out a little bill of fare, which will go home in the steamer that precedes me, and be hot when I arrive—as follows: Radishes. Baked apples, with cream Fried oysters; stewed oysters. Frogs. American coffee, with real cream. American butter. Fried chicken, Southern style. Porter-house steak. Saratoga potatoes. Broiled chicken, American style. Hot biscuits, Southern style. Hot wheat-bread, Southern style. Hot buckwheat cakes. American toast. Clear maple syrup. Virginia bacon, broiled. Blue points, on the half shell. Cherry-stone clams. San Francisco mussels, steamed. Oyster soup. Clam Soup. Philadelphia Terapin soup. Oysters roasted in shell-Northern style. Soft-shell crabs. Connecticut shad. Baltimore perch. Brook trout, from Sierra Nevadas. Lake trout, from Tahoe. Sheep-head and croakers, from New Orleans. Black bass from the Mississippi. American roast beef. Roast turkey, Thanksgiving style. Cranberry sauce. Celery. Roast wild turkey. Woodcock. Canvas-back-duck, from Baltimore. Prairie liens, from Illinois. Missouri partridges, broiled. 'Possum. Coon. Boston bacon and beans. Bacon and greens, Southern style. Hominy. Boiled onions. Turnips. Pumpkin. Squash. Asparagus. Butter beans. Sweet potatoes. Lettuce. Succotash. String beans. Mashed potatoes. Catsup. Boiled potatoes, in their skins. New potatoes, minus the skins. Early rose potatoes, roasted in the ashes, Southern style, served hot. Sliced tomatoes, with sugar or vinegar. Stewed tomatoes. Green corn, cut from the ear and served with butter and pepper. Green corn, on the ear. Hot corn-pone, with chitlings, Southern style. Hot hoe-cake, Southern style. Hot egg-bread, Southern style. Hot light-bread, Southern style. Buttermilk. Iced sweet milk. Apple dumplings, with real cream. Apple pie. Apple fritters. Apple puffs, Southern style. Peach cobbler, Southern style Peach pie. American mince pie. Pumpkin pie. Squash pie. All sorts of American pastry. Fresh American fruits of all sorts, including strawberries which are not to be doled out as if they were jewelry, but in a more liberal way. Ice-water—not prepared in the ineffectual goblet, but in the sincere and capable refrigerator.

The people cast themselves down by the fuming boards while servants cut the roast, mixed jars of wine and water, and all the gods flew past like the night-breaths of spring. The chattering female flocks sat down by farther tables, their fresh prismatic garments gleaming in the moon as though a crowd of haughty peacocks played in moonlight. The queen’s throne softly spread with white furs of fox gaped desolate and bare, for Penelope felt ashamed to come before her guests after so much murder. Though all the guests were ravenous, they still refrained, turning their eyes upon their silent watchful lord till he should spill wine in libation for the Immortals. The king then filled a brimming cup, stood up and raised it high till in the moon the embossed adornments gleamed: Athena, dwarfed and slender, wrought in purest gold, pursued around the cup with double-pointed spear dark lowering herds of angry gods and hairy demons; she smiled and the sad tenderness of her lean face, and her embittered fearless glance, seemed almost human. Star-eyed Odysseus raised Athena’s goblet high and greeted all, but spoke in a beclouded mood: “In all my wandering voyages and torturous strife, the earth, the seas, the winds fought me with frenzied rage; I was in danger often, both through joy and grief, of losing priceless goodness, man’s most worthy face. I raised my arms to the high heavens and cried for help, but on my head gods hurled their lightning bolts, and laughed. I then clasped Mother Earth, but she changed many shapes, and whether as earthquake, beast, or woman, rushed to eat me; then like a child I gave my hopes to the sea in trust, piled on my ship my stubbornness, my cares, my virtues, the poor remaining plunder of god-fighting man, and then set sail; but suddenly a wild storm burst, and when I raised my eyes, the sea was strewn with wreckage. As I swam on, alone between sea and sky, with but my crooked heart for dog and company, I heard my mind, upon the crumpling battlements about my head, yelling with flailing crimson spear. Earth, sea, and sky rushed backward; I remained alone with a horned bow slung down my shoulder, shorn of gods and hopes, a free man standing in the wilderness. Old comrades, O young men, my island’s newest sprouts, I drink not to the gods but to man’s dauntless mind.” All shuddered, for the daring toast seemed sacrilege, and suddenly the hungry people shrank in spirit; They did not fully understand the impious words but saw flames lick like red curls about his savage head. The smell of roast was overpowering, choice meats steamed, and his bold speech was soon forgotten in hunger’s pangs; all fell to eating ravenously till their brains reeled. Under his lowering eyebrows Odysseus watched them sharply: "This is my people, a mess of bellies and stinking breath! These are my own minds, hands, and thighs, my loins and necks!" He muttered in his thorny beard, held back his hunger far from the feast and licked none of the steaming food.

Subject: Some boat Alex, I know Fox Mulder. My mom watched The X-Files. She says it was because she liked the creepy store lines. I think she liked David Duchovny. She tried Californication, but I don't think her heart was in it. I think she was just sticking it to my grandmother, who has decided it's the work of the devil. She says that about most current music,too, but God help anyone who gets between her and American Idol. The fuzzy whale was very nice, it a little hard to identify. The profile of the guy between you and the whale in the third pic was very familiar, if a little fuzzy. I won't ask. No,no. I have to ask. I won't ask. My mother loves his wife's suits. I Googled. There are sharks off the coast of the Vineyard. Great big white ones. I believe you about the turtle. Did I mention that there are sharks there? I go to Surf City for a week every summer with my cousins. I eat too much ice cream. I play miniature golf-badly. I don't complain about sand in my hot dog buns or sheets. I even spend enough time on the beach to get sand in more uncomfortable places. I do not swim. I mean, I could if I wanted to but I figure that if we were meant to share the water with sharks, we would have a few extra rows of teeth, too. I'll save you some cannoli. -Ella Subject: Shh Fiorella, Yes,Fiorella. I looked it up. It means Flower. Which, when paired with MArino, means Flower of the Sea. What shark would dare to touch you? I won't touch the uncomfortable sand mention, hard as it is to resist. I also will not think of you in a bikini (Note to self: Do not think of Ella in a bikini under any circumstanes. Note from self: Are you f-ing kidding me?). Okay. Two pieces of info for you. One: Our host has an excellent wine cellar and my mother is European. Meaning she doesn't begrudge me the occasional glass. Or four. Two: Our hostess says to thank yur mother very much. Most people say nasty things about her suits. Three: We have a house kinda near Surf City. Maybe I'll be there when your there. You'd better burn this after reading. -Alexai Subect: Happy Thanksgiving Alexei, Consider it burned. Don't worry. I'm not showing your e-mails to anybody. Matter of national security, of course. Well,I got to sit at the adult table. In between my great-great-aunt Jo, who is ninety-three and deaf, and her daughter, JoJo, who had to repeat everyone's conversations across me. Loudly. The food was great,even my uncle Ricky's cranberry lasagna. In fact, it would have been a perfectly good TG if the Eagles han't been playing the Jets.My cousin Joey (other side of the family) lives in Hoboken. His sister married a Philly guy. It started out as a lively across-the-table debate: Jets v. Iggles. It ended up with Joey flinging himself across the table at his brother-in-law and my grandmother saying loud prayers to Saint Bridget. At least I think it was Saint Bridget. Hard to tell. She was speaking Italian. She caught me trying to freeze a half-dozen cannoli. She yelled at me. Apparently, the shells get really soggy when they defrost. I guess you'll have to come have a fresh one when you get back. -F/E

Corn is what feeds the steer that becomes the steak. Corn feeds the chicken and the pig, the turkey, and the lamb, the catfish and the tilapia and, increasingly, even the salmon, a carnivore by nature that the fish farmers are reengineering to tolerate corn. The eggs are made of corn. The milk and cheese and yogurt, which once came from dairy cows that grazed on grass, now typically comes from Holsteins that spend their working lives indoors tethered to machines, eating corn. Head over to the processed foods and you find ever more intricate manifestations of corn. A chicken nugget, for example, piles up corn upon corn: what chicken it contains consists of corn, of course, but so do most of a nugget's other constituents, including the modified corn starch that glues the things together, the corn flour in the batter that coats it, and the corn oil in which it gets fried. Much less obviously, the leavenings and lecithin, the mono-, di-, and triglycerides, the attractive gold coloring, and even the citric acid that keeps the nugget "fresh" can all be derived from corn. To wash down your chicken nuggets with virtually any soft drink in the supermarket is to have some corn with your corn. Since the 1980s virtually all the sodas and most of the fruit drinks sold in the supermarket have been sweetened with high-fructose corn syrup (HFCS) -- after water, corn sweetener is their principal ingredient. Grab a beer for you beverage instead and you'd still be drinking corn, in the form of alcohol fermented from glucose refined from corn. Read the ingredients on the label of any processed food and, provided you know the chemical names it travels under, corn is what you will find. For modified or unmodified starch, for glucose syrup and maltodextrin, for crystalline fructose and ascorbic acid, for lecithin and dextrose, lactic acid and lysine, for maltose and HFCS, for MSG and polyols, for the caramel color and xanthan gum, read: corn. Corn is in the coffee whitener and Cheez Whiz, the frozen yogurt and TV dinner, the canned fruit and ketchup and candies, the soups and snacks and cake mixes, the frosting and candies, the soups and snacks and cake mixes, the frosting and gravy and frozen waffles, the syrups and hot sauces, the mayonnaise and mustard, the hot dogs and the bologna, the margarine and shortening, the salad dressings and the relishes and even the vitamins. (Yes, it's in the Twinkie, too.) There are some forty-five thousand items in the average American supermarket and more than a quarter of them now contain corn. This goes for the nonfood items as well: Everything from the toothpaste and cosmetics to the disposable diapers, trash bags, cleansers, charcoal briquettes, matches, and batteries, right down to the shine on the cover of the magazine that catches your eye by the checkout: corn. Even in Produce on a day when there's ostensibly no corn for sale, you'll nevertheless find plenty of corn: in the vegetable wax that gives the cucumbers their sheen, in the pesticide responsible for the produce's perfection, even in the coating on the cardboard it was shipped in. Indeed, the supermarket itself -- the wallboard and joint compound, the linoleum and fiberglass and adhesives out of which the building itself has been built -- is in no small measure a manifestation of corn.