Fresh Produce Quotes

We are all imprisoned by the dictionary. We choose out of that vast, paper-walled prison our convicts, the little black printed words, when in truth we need fresh sounds to utter, new enfranchised noises which would produce a new effect.

... They paid some madman who thought he was a decorator a lot of money to make the place look hip and unique. May be it's my lack of fashion sense talking, but I thought they should have held out for one of those gorillas who has learned to paint. The results would have been of similar quality, and they could have paid in fresh produce. - Harry Dresden, Small Favor, Jim Butcher

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.

A certain amount of reverie is good, like a narcotic in discreet doses. It soothes the fever, occasionally high, of the brain at work, and produces in the mind a soft, fresh vapor that corrects the all too angular contours of pure thought, fills up the gaps and intervals here and there, binds them together, and dulls the sharp corners of ideas. But too much reverie submerges and drowns. Thought is the labor of the intellect, reverie it's pleasure. To replace thought with reverie is to confound poison with nourishment.

There is no doubt that the United States has much to atone for, both domestically and abroad...To produce this horrible confection at home, start with our genocidal treatment of the Native Americans, add a couple hundred years of slavery, along with our denial of entry to Jewish refugees fleeing the death camps of the Third Reich, stir in our collusion with a long list of modern despots and our subsequent disregard for their appalling human rights records, add our bombing of Cambodia and the Pentagon Papers to taste, and then top with our recent refusals to sign the Kyoto protocol for greenhouse emissions, to support any ban on land mines, and to submit ourselves to the rulings of the International Criminal Court. The result should smell of death, hypocrisy, and fresh brimstone.

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.

The baby boom produced a fresh batch of American youngsters -- teenagers they were called -- and they were suddenly coming of age. But until Roman Holiday, it was hard for them to see themselves in the movies. What Audrey offered -- namely to the girls -- was a glimpse of someone who lived by her own code of interests, not her mother's, and who did so with a wholesome independence of spirit.

Apparently even the strongest god in the world could be caught off guard when buried under fresh produce.

Whole Foods smells like the hippie I dated before Daniela—a tincture of fresh produce, ground coffee, and essential oils.

...ideas are definitely unstable, they not only CAN be misused, they invite misuse--and the better the idea the more volatile it is. That's because only the better ideas turn into dogma, and it is this process whereby a fresh, stimulating, humanly helpful idea is changed into robot dogma that is deadly. In terms of hazardous vectors released, the transformation of ideas into dogma rivals the transformation of hydrogen into helium, uranium into lead, or innocence into corruption. And it is nearly as relentless. The problem starts at the secondary level, not with the originator or developer of the idea but with the people who are attracted by it, who adopt it, who cling to it until their last nail breaks, and who invariably lack the overview, flexibility, imagination, and most importantly, sense of humor, to maintain it in the spirit in which it was hatched. Ideas are made by masters, dogma by disciples, and the Buddha is always killed on the road. There is a particularly unattractive and discouragingly common affliction called tunnel vision, which, for all the misery it causes, ought to top the job list at the World Health Organization. Tunnel vision is a disease in which perception is restricted by ignorance and distorted by vested interest. Tunnel vision is caused by an optic fungus that multiplies when the brain is less energetic than the ego. It is complicated by exposure to politics. When a good idea is run through the filters and compressors of ordinary tunnel vision, it not only comes out reduced in scale and value but in its new dogmatic configuration produces effects the opposite of those for which it originally was intended. That is how the loving ideas of Jesus Christ became the sinister cliches of Christianity. That is why virtually every revolution in history has failed: the oppressed, as soon as they seize power, turn into the oppressors, resorting to totalitarian tactics to "protect the revolution." That is why minorities seeking the abolition of prejudice become intolerant, minorities seeking peace become militant, minorities seeking equality become self-righteous, and minorities seeking liberation become hostile (a tight asshole being the first symptom of self-repression).

Before anything," he said as he brought her around to face him, "I want to give you this." Fumbling in his suitcoat, he produced a small package wrapped in brown paper and string, and gave it to Azalea. Curious, she tugged at the strings of the light package until they unkonotted. The paper fell away. It was a silver handkerchief. Supple and soft, just as Mother's had been. In the corner were the ambroidered initials A.K.W. Azalea laughed and cried at once. She threw her arms around Mr. Bradford's neck, wanting to embrace him so deeply she could feel his soul. "Yes," she cried, "Yes! Yes, yes, yes!" "Well-I-never even said anything," he said. Even so, he pulled her closer, wrapping his arms around her. Azalea pressed her cheek into his collar, rumpling it, and breathing into his cravat. It smelled of fresh linen. She felt Mr. Bradford's cheek pressing the top of her head. His lips touched her hair. A muffled voice startled them both. "When are you going to kiss her?" They pulled away.In the ballroom windows, noses and hands pressed against te glass, were the girls. They stood among the prickly rosebushes, beaming wicked little grins. Delphinium and Eve whispered and giggled to each other;Bramble wore a magnificent grin on her face and a spark of light in her yellow-green eyes. Another figure stood among them.This one had his arms folded across his chest, stiff and firm and formal... ...Yet he did not look displeased. "Those rotten little spies!" said Azalea.

Walking causes a repetitive, spontaneous poetry to rise naturally to the lips, words as simple as the sound of footsteps on the road. There also seems to be an echo of walking in the practice of two choruses singing a psalm in alternate verses, each on a single note, a practice that makes it possible to chant and listen by turns. Its main effect is one of repetition and alternation that St Ambrose compared to the sound of the sea: when a gentle surf is breaking quietly on the shore the regularity of the sound doesn’t break the silence, but structures it and renders it audible. Psalmody in the same way, in the to-and-fro of alternating responses, produces (Ambrose said) a happy tranquillity in the soul. The echoing chants, the ebb and flow of waves recall the alternating movement of walking legs: not to shatter but to make the world’s presence palpable and keep time with it. And just as Claudel said that sound renders silence accessible and useful, it ought to be said that walking renders presence accessible and useful.

Hardly had the light been extinguished, when a peculiar trembling began to affect the netting under which the three children lay. It consisted of a multitude of dull scratches which produced a metallic sound, as if claws and teeth were gnawing at the copper wire. This was accompanied by all sorts of little piercing cries. The little five-year-old boy, on hearing this hubbub overhead, and chilled with terror, jogged his brother's elbow; but the elder brother had already shut his peepers, as Gavroche had ordered. Then the little one, who could no longer control his terror, questioned Gavroche, but in a very low tone, and with bated breath:-- "Sir?" "Hey?" said Gavroche, who had just closed his eyes. "What is that?" "It's the rats," replied Gavroche. And he laid his head down on the mat again. The rats, in fact, who swarmed by thousands in the carcass of the elephant, and who were the living black spots which we have already mentioned, had been held in awe by the flame of the candle, so long as it had been lighted; but as soon as the cavern, which was the same as their city, had returned to darkness, scenting what the good story-teller Perrault calls "fresh meat," they had hurled themselves in throngs on Gavroche's tent, had climbed to the top of it, and had begun to bite the meshes as though seeking to pierce this new-fangled trap. Still the little one could not sleep. "Sir?" he began again. "Hey?" said Gavroche. "What are rats?" "They are mice." This explanation reassured the child a little. He had seen white mice in the course of his life, and he was not afraid of them. Nevertheless, he lifted up his voice once more. "Sir?" "Hey?" said Gavroche again. "Why don't you have a cat?" "I did have one," replied Gavroche, "I brought one here, but they ate her." This second explanation undid the work of the first, and the little fellow began to tremble again. The dialogue between him and Gavroche began again for the fourth time:-- "Monsieur?" "Hey?" "Who was it that was eaten?" "The cat." "And who ate the cat?" "The rats." "The mice?" "Yes, the rats." The child, in consternation, dismayed at the thought of mice which ate cats, pursued:-- "Sir, would those mice eat us?" "Wouldn't they just!" ejaculated Gavroche. The child's terror had reached its climax. But Gavroche added:-- "Don't be afraid. They can't get in. And besides, I'm here! Here, catch hold of my hand. Hold your tongue and shut your peepers!

Glorious,' said Steerpike, 'is a dictionary word. We are all imprisoned by the dictionary. We choose out of that vast, paper-walled prison our convicts, the little black printed words, when in truth we need fresh sounds to utter, new enfranchised noises which would produce a new effect.

I'm getting chocolate. I need you. Come over." She hung up, hoping he would get the message. A binge was coming, get help. Inside the store, she blew past the small plastic shopping baskets not made for heavy lifting, and wheeled the full-sized grocery cart over to the holiday aisle. One of the wheels dragged like a conscience, pulling the cart halfheartedly in the direction of the fresh produce. The other wheels squealed in protest.

I grew up poor among poor people in a poor town, but I never knew how poor I'd been until I moved to New York. These women with their fresh produce and diamonds and manicures. Even their skin was expensive. What got to me about them wasn't just the way they made me suddenly self-conscious about the ink under my fingernails or the haircut I gave myself in my own bathroom. It wasn't just that they'd spend more in one evening on chocolate, escarole, and jam than I did on the rice and beans and film and photo paper I needed for a week. What enraged me is that they didn't, couldn't, see me. I was less than a machine to them, less than a body. I did not even appear in their line of sight. I was nothing more than a couple of chanted phrases: Cash or charge? Paper or plastic? Thank you, have a nice night.

They'd paid some madman who thought he was a decorator a lot of money to make the place look hip and unique. Maybe it's my lack of fashion sense talking, but I thought they should have held out for one of these gorillas who has learned to paint. The results would have been of similar quality, and they could have paid in fresh produce.

[She] soon perceived that as she walked in the flock, sometimes with this one, sometimes with that, that the fresh night air was producing staggerings and serpentine courses among the men who had partaken too freely; some of the more careless women were also wandering in their gait. . . . Yet however terrestrial and lumpy their appearance just now to the mean unglamoured eye, to themselves the case was different. They followed the road with a sensation that they were soaring along in a supporting medium, possessed of original and profound thoughts, themselves and surrounding nature forming an organism of which all the parts harmoniously and joyously interpenetrated each other. They were as sublime as the moon and stars above them, and the moon and stars were as ardent as they.

Just because a guy wanders through the produce aisle, isn’t wearing a wedding band and lets you have the last ripe avocado, it doesn’t mean he’s single. It also doesn’t mean you should fix him up with your best friend. His presence in the fresh produce section should’ve been the giveaway. Bachelors don’t tend to buy perishable items.” - Amanda in "A Deal with the Devil

I couldn't help but think of my mother's most life-altering mistake. Silly and romantic, getting married fresh out of high school to a man she barely knew, then producing me a year later. She'd always promised me that she had no regrets, that I was the best gift hr life had ever given her.

Most creative scientists, even the most prolific and versatile, produce one theory per subject. When that theory has run its course they move on to another topic, or stop inventing. Maxwell was unique in the way he could return to a topic and imbue it with new life by taking an entirely fresh approach.

Hush!’ said the Cabby. They all listened. In the darkness something was happening at last. A voice had begun to sing. It was very far away and Digory found it hard to decide from what direction it was coming. Sometimes it seemed to come from all directions at once. Sometimes he almost thought it was coming out of the earth beneath them. Its lower notes were deep enough to be the voice of the earth herself. There were no words. There was hardly even a tune. But it was, beyond comparison, the most beautiful noise he had ever heard. It was so beautiful he could hardly bear it… ‘Gawd!’ said the Cabby. ‘Ain’t it lovely?’ Then two wonders happened at the same moment. One was that the voice was suddenly joined by other voices; more voices than you could possibly count. They were in harmony with it, but far higher up the scale: cold, tingling, silvery voices. The second wonder was that the blackness overhead, all at once, was blazing with stars. They didn’t come out gently one by one, as they do on a summer evening. One moment there had been nothing but darkness; next moment a thousand, thousand points of light leaped out – single stars, constellations, and planets, brighter and bigger than any in our world. There were no clouds. The new stars and the new voices began at exactly the same time. If you had seen and heard it , as Digory did, you would have felt quite certain that it was the stars themselves who were singing, and that it was the First Voice, the deep one, which had made them appear and made them sing. ‘Glory be!’ said the Cabby. ‘I’d ha’ been a better man all my life if I’d known there were things like this.’ …Far away, and down near the horizon, the sky began to turn grey. A light wind, very fresh, began to stir. The sky, in that one place, grew slowly and steadily paler. You could see shapes of hills standing up dark against it. All the time the Voice went on singing…The eastern sky changed from white to pink and from pink to gold. The Voice rose and rose, till all the air was shaking with it. And just as it swelled to the mightiest and most glorious sound it had yet produced, the sun arose. Digory had never seen such a sun…You could imagine that it laughed for joy as it came up. And as its beams shot across the land the travellers could see for the first time what sort of place they were in. It was a valley through which a broad, swift river wound its way, flowing eastward towards the sun. Southward there were mountains, northward there were lower hills. But it was a valley of mere earth, rock and water; there was not a tree, not a bush, not a blade of grass to be seen. The earth was of many colours: they were fresh, hot and vivid. They made you feel excited; until you saw the Singer himself, and then you forgot everything else. It was a Lion. Huge, shaggy, and bright it stood facing the risen sun. Its mouth was wide open in song and it was about three hundred yards away.

Teach them to estimate the value of each prayer by their success in producing the desired feeling; and never let them suspect how much success or failure of that kind depends on whether they are well or ill, fresh or tired, at the moment.

Mumbai is the sweet, sweaty smell of hope, which is the opposite of hate; and it's the sour, stifled smell of greed, which is the opposite of love. It's the smell of Gods, demons, empires, and civilizations in resurrection and decay. Its the blue skin-smell of the sea, no matter where you are in the island city, and the blood metal smell of machines. It smells of the stir and sleep and the waste of sixty million animals, more than half of them humans and rats. It smells of heartbreak, and the struggle to live, and of the crucial failures and love that produces courage. It smells of ten thousand restaurants, five thousand temples, shrines, churches and mosques, and of hunderd bazaar devoted exclusively to perfume, spices, incense, and freshly cut flowers. That smell, above all things - is that what welcomes me and tells me that I have come home. Then there were people. Assamese, Jats, and Punjabis; people from Rajasthan, Bengal, and Tamil Nadu; from Pushkar, Cochin, and Konark; warrior caste, Brahmin, and untouchable; Hindi, Muslim, Christian, Buddhist, Jain, Parsee, Animist; fair skin and dark, green eyes and golden brown and black; every different face and form of that extravagant variety, that incoparable beauty, India.

The hills below crouched on all fours under the weight of the rainforest where liana grew and soldier ants marched in formation. Straight ahead they marched, shamelessly single-minded, for soldier ants have no time for dreaming. Almost all of them are women and there is so much to do - the work is literally endless. So many to be born and fed, then found and buried. There is no time for dreaming. The life of their world requires organization so tight and sacrifice so complete there is little need for males and they are seldom produced. When they are needed, it is deliberately done by the queen who surmises, by some four-million-year-old magic she is heiress to, that it is time. So she urges a sperm from the private womb where they were placed when she had her one, first and last copulation. Once in life, this little Amazon trembled in the air waiting for a male to mount her. And when he did, when he joined a cloud of others one evening just before a summer storm, joined colonies from all over the world gathered fro the marriage flight, he knew at last what his wings were for. Frenzied, he flied into the humming cloud to fight gravity and time in order to do, just once, the single thing he was born for. Then he drops dead, having emptied his sperm into his lady-love. Sperm which she keeps in a special place to use at her own discretion when there is need for another dark and singing cloud of ant folk mating in the air. Once the lady has collected the sperm, she too falls to the ground, but unless she breaks her back or neck or is eaten by one of a thousand things, she staggers to her legs and looks for a stone to rub on, cracking and shedding the wings she will never need again. Then she begins her journey searching for a suitable place to build her kingdom. She crawls into the hollow of a tree, examines its walls and corners. She seals herself off from all society and eats her own wing muscles until she bears her eggs. When the first larvae appear, there is nothing to feed them, so she gives them their unhatched sisters until they are old enough and strong enough to hunt and bring their prey back to the kingdom. That is all. Bearing, hunting, eating, fighting, burying. No time for dreaming, although sometimes, late in life, somewhere between the thirtieth and fortieth generation she might get wind of a summer storm one day. The scent of it will invade her palace and she will recall the rush of wind on her belly - the stretch of fresh wings, the blinding anticipation and herself, there, airborne, suspended, open, trusting, frightened, determined, vulnerable - girlish, even, for and entire second and then another and another. She may lift her head then, and point her wands toward the place where the summer storm is entering her palace and in the weariness that ruling queens alone know, she may wonder whether his death was sudden. Or did he languish? And if so, if there was a bit of time left, did he think how mean the world was, or did he fill that space of time thinking of her? But soldier ants do not have time for dreaming. They are women and have much to do. Still it would be hard. So very hard to forget the man who fucked like a star.

Start small and work your way up,” her therapist suggested. “Start by hating Officer Big Mac, a class traitor who is keeping the other residents of McDonaldland from getting the sandwiches that they need, and who when the revolution comes will have the burger of his head eaten for his crimes.” But this insight produced in her only a fresh wave of discouragement. Her therapist was more radical than her?

Glorious,' said Steerpike, 'is a dictionary word. We are all imprisoned by the dictionary. We choose out of that vast, paper-walled prison our convicts, the little black printed words, when in truth we need fresh sounds to utter, new enfranchised noises which would produce a new effect. In dead and shackled language, my dears, you *are* glorious, but oh, to give vent to a brand new sounds that might convince you of what I really think of you, as you sit there in your purple splendour, side by side! But no, it is impossible. Life is too fleet for onomatopoeia. Dead words defy me. I can make no sound, dear ladies, that is apt.' 'You could try,' said Clarice. 'We aren't busy.' She smoothed the shining fabric of her dress with her long, lifeless fingers. 'Impossible,' replied the youth, rubbing his chin. 'Quite impossible. Only believe in my admiration for your beauty that will one day be recognized by the whole castle. Meanwhile, preserve all dignity and silent power in your twin bosoms.

• Human activity has transformed between a third and a half of the land surface of the planet. • Most of the world’s major rivers have been dammed or diverted. • Fertilizer plants produce more nitrogen than is fixed naturally by all terrestrial ecosystems. • Fisheries remove more than a third of the primary production of the oceans’ coastal waters. • Humans use more than half of the world’s readily accessible fresh water runoff.

In its collective sense, technology is not merely a catalog of individual parts. It is a metabolic chemistry, an almost limitless collective of entities that interact to produce new entities-and further needs. And we should not forget that needs drive the evolution of technology every bit as much as the possibilities for fresh combination and the unearthing of phenomena. Without the presence of unmet needs, nothing novel would appear in technology.

There, in the unconscious, we sleep upon the psyche's oceanic floor, together like some vast bed of kelp, each wavering strand an individual American, swaying in the currents of national suggestion. In the form of a giant Portuguese man-of-war, our government hovers, rippling above us, showering freshly produced national memory spores on the fertile bed of our forgetfulness. Schools of undulating corporate jellyfish pass over, sowing the brands of products and services ... followed by the octopi called media and marketing, issuing milky clouds of sperm to fertilise the seeds with the animating plasma of The Great Dream.

The community of Partageuse had drifted together like so much dust in a breeze, settling in this spot where two oceans met, because there was fresh water and a natural harbor and good soil. Its port was no rival to Albany, but convenient for locals shipping timber or sandalwood or beef. Little businesses had sprung up and clung on like lichen on a rock face, and the town had accumulated a school, a variety of churches with different hymns and architectures, a good few brick and stone houses and a lot more built of weatherboard and tin. It gradually produced various shops, a town hall, even a Dalgety's stock and station agency. And pubs. Many pubs.

The affinities of all the beings of the same class have sometimes been represented by a great tree.I believe this simile largely speaks the truth. The green and budding twigs may represent existing species; and those produced during former years may represent the long succession of extinct species. At each period of growth all the growing twigs have tried to branch out on all sides, and to overtop and kill the surrounding twigs and branches, in the same manner as species and groups of species have at all times overmastered other species in the great battle for life. The limbs divided into great branches, and these into lesser and lesser branches, were themselves once, when the tree was young, budding twigs; and this connection of the former and present buds by ramifying branches may well represent the classification of all extinct and living species in groups subordinate to groups. Of the many twigs which flourished when the tree was a mere bush, only two or three, now grown into great branches, yet survive and bear the other branches; so with the species which lived during long-past geological periods, very few have left living and modified descendants. From the first growth of the tree, many a limb and branch has decayed and dropped off; and these fallen branches of various sizes may represent those whole orders, families, and genera which have now no living representatives, and which are known to us only in a fossil state. As we here and there see a thin straggling branch springing from a fork low down in a tree, and which by some chance has been favoured and is still alive on its summit, so we occasionally see an animal like the Ornithorhynchus or Lepidosiren, which in some small degree connects by its affinities two large branches of life, and which has apparently been saved from fatal competition by having inhabited a protected station. As buds give rise by growth to fresh buds, and these, if vigorous, branch out and overtop on all sides many a feebler branch, so by generation I believe it has been with the great Tree of Life, which fills with its dead and broken branches the crust of the earth, and covers the surface with its ever-branching and beautiful ramifications.

At present the meat industry not only inflicts untold misery on billions of sentient beings but is also one of the chief causes of global warming, one of the main consumers of antibiotics and poison, and one of the foremost polluters of air, land, and water. According to a 2013 report by the Institution of Mechanical Engineers, it takes nearly four thousand gallons of fresh water to produce a little over two pounds of beef, compared to the seventy-five gallons needed to produce the same weight of potatoes.

No, my trouble was that I am one of those who, in popular parlance, have never known what it is to be young. There had been an over-plus of gloom, a lack of freshness, about my early years. The very look of me was enough to produce in others a sense of chill, and the more I realized this, the less accommodating did I become. I have never learned how to wear my clothes, how to choose a tie, or tie it when chosen. I have never in all my life known what it is to be unself-conscious, or to laugh or play the fool.

A certain amount of dreaming is good, like a narcotic in discreet doses. It lulls to sleep the fevers of the mind at labor, which are sometimes severe, and produces in the spirit a soft and fresh vapor which corrects the over-harsh contours of pure thought, fills in gaps here and there, binds together and rounds off the angles of the ideas. But

Marc was in charge of the Wolverton tube plant colony and the tilapia tank, which would produce fresh food to supplement the packaged stuff they were bringing.

How much easier to produce moral musings than present the fresh challenge of the kingdom!

There is no part of this country where one cannot find a source of fresh, organic meat and produce.

Happy Cabbage Day!

How real, then, is the food in our supermarkets? Real food, again, is fresh and nutritious, predominantly local, seasonal, grass fed, as wild as possible, free of synthetic chemicals, whole or minimally processed, and ecologically diverse. We have seen that in our supermarkets, even the fresh produce isn’t very fresh. Foods are no longer whole, but processed to extend shelf life.

The Bible makes it clear that every time that there is a story of faith, it is completely original. God's creative genius is endless. He never, fatigued and unable to maintain the rigors of creativity, resorts to mass-producing copies. Each life is a fresh canvas on which he uses lines and colors, shades and lights, textures and proportions that he has never used before. We see what is possible: anyone and everyone is able to live a zestful life that spills out of the stereotyped containers that a sin-inhibited society provides. Such lives fuse spontaneity and purpose and green the desiccated landscape with meaning. And we see how it is possible: by plunging into a life of faith, participating in what God initiates in each life, exploring what God is doing in each event.

English literature, from the days of the minstrels to the Lake Poets—Chaucer and Spenser and Milton, and even Shakespeare, included—breathes no quite fresh and, in this sense, wild strain. It is an essentially tame and civilized literature, reflecting Greece and Rome. … Where is the literature which gives expression to Nature? ... I do not know of any poetry to quote which adequately expresses this yearning for the Wild. ... The West is preparing to add its fables to those of the East. The valleys of the Ganges, the Nile, and the Rhine having yielded their crop, it remains to be seen what the valleys of the Amazon, the Plate, the Orinoco, the St. Lawrence, and the Mississippi will produce.

The simplest is to turn their gaze away from Him towards themselves. Keep them watching their own minds and trying to produce feelings there by the action of their own wills. When they meant to ask Him for charity, let them, instead, start trying to manufacture charitable feelings for themselves and not notice that this is what they are doing. When they meant to pray for courage, let them really be trying to feel brave. When they say they are praying for forgiveness, let them be trying to feel forgiven. Teach them to estimate the value of each prayer by their success in producing the desired feeling; and never let them suspect how much success or failure of that kind depends on whether they are well or ill, fresh or tired, at the moment.

And while she read her cards and muttered to herself, I would leaf through my collection of cookery cards, incanting the names of never-tasted dishes like mantras, like the secret formulae of life. Boeuf en daube. Champignons farcis à la grèque. Escalopes à la Reine. Crème caramel. Schokoladentorte. Tiramisu. In the secret kitchen of my imagination I made them all, tested, tasted them, added to my collection of recipes wherever we went, pasted them into my scrapbook like photographs of old friends. They gave weight to my wanderings, the glossy clippings shining out from between the smeary pages like signposts along our erratic path. I bring them out now like long-lost friends. Soupe de tomates à la gasconne, served with fresh basil and a slice of tartelette méridonale, made on biscuit-thin pâte brisée and lush with the flavors of olive oil and anchovy and the rich local tomatoes, garnished with olives and roasted slowly to produce a concentration of flavors that seems almost impossible.

The sight of my mother's handwriting on the slips of paper and in the margins of the book causes me to inhale sharply, and for a moment I smell licorice, as if the mere sight of her heavily styled penmanship has produced an olfactory hallucination. It's a delicate smell, more like anise or fresh tarragon than the sugary smell of a licorice pastille. Smell, I remember my mother once telling me, is the most powerful of the senses. Without it, there is no taste. Long ago I lost the memory of her face, the sound of her voice, the touch of her fingers. But I can still remember her smell, in the aroma of a sherry reduction, the perfume, delicate and faint, that lingers on your hands after you've run them through a hedge of rosemary, the pungent assault of a Gauloises cigarette. Any of a thousand smells are enough to conjure her memory.

Through the eyes of a high-flying night bird, we take in the scene from midair. In our broad sweep, the city looks like a single gigantic creature--or more like a single collective entity created by many intertwining organisms. Countless arteries stretch to the ends of its elusive body, circulating a continuous supply of fresh blood cells, sending out new data and collecting the old, sending out new consumables and collecting the old, sending out new contradictions and collecting the old. To the rhythm of its pulsing, all parts of the body flicker and flare up and squirm. Midnight is approaching, and while the peak of activity has passed, the basal metabolism that maintains the life continues undiminished, producing the bass continuo of the city's moan, a monotonous sound the neither rises nor falls but is pregnant with foreboding.

The role that kamma plays in the awakening is empowering. It means that what each of us does, says, and thinks does matter—this, in opposition to the sense of futility that can come from reading, say, world history, geology, or astronomy, and realizing the fleeting nature of the entire human enterprise. The awakening lets us see that the choices we make in each moment of our lives are real, and that they produce real consequences. The fact that we are empowered also means that we are responsible for our experiences. We are not strangers in a strange land. We have formed and are continuing to form the world we experience. This helps us to face the events we encounter in life with greater equanimity, for we know that we had a hand in creating them. At the same time, we can avoid any debilitating sense of guilt because with each new choice we can always make a fresh start.

The inquiry has often been made of us in the course of our history, why we do not contradict such and such statements, "Why do you not confute this or that?" "Why do you not enlighten the people in regard to certain statements which are urged against you, and disabuse the public mind?" . . . As for offering refutations to charges made against us, it would be impossible to keep pace with the thousands of freshly invented falsehoods that the powers spiritual and the powers temporal would produce to feed the credulity of the ignorant masses. Bunyan says that it requires a legion of devils to watch one Christian; it would require a legion of refutations to keep pace with one infernal liar, therefore we say, "lie on, falsify every thing you want to falsify, and say what you please; there is a God in Israel, and if you have not yet learned it, you will learn it." [JD10:105, 109]

So what," the Chelgrian asked, "is the point of me or anybody else writing a symphony, or anything else?" The avatar raised its brows in surprise. "Well, for one thing, you do it, it's you who gets the feeling of achievement." "Ignoring the subjective. What would be the point for those listening to it?" "They'd know it was one of their own species, not a Mind, who created it." "Ignoring that, too; suppose they weren't told it was by an AI, or didn't care." "If they hadn't been told then the comparison isn't complete; information is being concealed. If they don't care, then they're unlike any group of humans I've ever encountered." "But if you can—" "Ziller, are concerned that Minds—AIs, if you like—can create, or even just appear to create, original works of art?" "Frankly, when they're the sort of original works of art that I create, yes." "Ziller, it doesn't matter. You have to think like a mountain climber." "Oh, do I?" "Yes. Some people take days, sweat buckets, endure pain and cold and risk injury and—in some cases—permanent death to achieve the summit of a mountain only to discover there a party of their peers freshly arrived by aircraft and enjoying a light picnic." "If I was one of those climbers I'd be pretty damned annoyed." "Well, it is considered rather impolite to land an aircraft on a summit which people are at that moment struggling up to the hard way, but it can and does happen. Good manners indicate that the picnic ought to be shared and that those who arrived by aircraft express awe and respect for the accomplishment of the climbers. "The point, of course, is that the people who spent days and sweated buckets could also have taken an aircraft to the summit if all they'd wanted was to absorb the view. It is the struggle that they crave. The sense of achievement is produced by the route to and from the peak, not by the peak itself. It is just the fold between the pages." The avatar hesitated. It put its head a little to one side and narrowed its eyes. "How far do I have to take this analogy, Cr. Ziller?

Big towns all have a kauppahalli (covered market), which is the place to head for all sorts of Finnish specialities, breads, cheeses, deli produce, meat and a super variety of both fresh and smoked fish. It’s also a top place for a cheap feed, with cafes and stalls selling sandwiches and snacks.

The commonest and cheapest sounds, as the barking of a dog, produce the same effect on fresh and healthy ears that the rarest music does. It depends on your appetite for sound. Just as a crust is sweeter to a healthy appetite than confectionery to a pampered or diseased one. It is better that these cheap sounds be music to us than that we have the rarest ears for music in any other sense. I have lain awake at night many a time to think of the barking of a dog which I had heard long before, bathing my being again in those waves of sound, as a frequenter of the opera might lie awake remembering the music he had heard.

Crutzen wrote up his idea in a short essay, “Geology of Mankind,” that ran in Nature. “It seems appropriate to assign the term ‘Anthropocene’ to the present, in many ways human-dominated, geological epoch,” he observed. Among the many geologic-scale changes people have effected, Crutzen cited the following: • Human activity has transformed between a third and a half of the land surface of the planet. • Most of the world’s major rivers have been dammed or diverted. • Fertilizer plants produce more nitrogen than is fixed naturally by all terrestrial ecosystems. • Fisheries remove more than a third of the primary production of the oceans’ coastal waters. • Humans use more than half of the world’s readily accessible fresh water runoff. Most significantly, Crutzen said, people have altered the composition of the atmosphere. Owing to a combination of fossil fuel combustion and deforestation, the concentration of carbon dioxide in the air has risen by forty percent over the last two centuries, while the concentration of methane, an even more potent greenhouse gas, has more than doubled. “Because of these anthropogenic emissions,” Crutzen wrote, the global climate is likely to “depart significantly from natural behavior for many millennia to come.

Anyone who had seen me reading would have compared me to a man dying of thirst who was gulping down some fresh, pure water... Lighting my lamp with extraordinary caution, I threw myself hungrily into the reading. An easy eloquence, effortless and animated, carried me from one page to the next without my noticing it. A clock struck off the hours in the silence of the shadows, and I heard nothing. My lamp began to run out of oil and produced only a pale light, but I still read on. I could not even take out time to raise the wick for fear of interrupting my pleasure. How those ideas rushed into my brain! How my intelligence adopted them!

When we sit in the cross-legged posture, we resume our fundamental activity of creation. There are perhaps three kinds of creation. The first is to be aware of ourselves after we finish zazen. When we sit we are nothing, we do not even realize what we are; we just sit. But when we stand up, we are there! That is the first step in creation. When you are there, everything else is there; everything is created all at once. When we emerge from nothing, when everything emerges from nothing, we see it all as a fresh new creation. This is nonattachment. The second kind of creation is when you act, or produce or prepare something like food or tea. The third kind is to create something within yourself, such as education, or culture, or art, or some system for our society. So there are three kinds of creation. But if you forget the first, the most important one, the other two will be like children who have lost their parents; their creation will mean nothing. Usually

We talk of literature as if it were a mere matter of rule and measurement, a series of processes long since brought to mechanical perfection: but it would be less incorrect to say that it all lies in the future; tried by the outdoor standard, there is as yet no literature, but only glimpses and guideboards; no writer has yet succeeded in sustaining, through more than some single occasional sentence, that fresh and perfect charm. If by the training of a lifetime one could succeed in producing one continuous page of perfect cadence, it would be a life well spent, and such a literary artist would fall short of Nature’s standard in quantity only, not in quality.

Keep them watching their own minds and trying to produce feelings there by the action of their own wills. When they meant to ask Him for charity, let them, instead, start trying to manufacture charitable feelings for themselves and not notice that this is what they are doing. When they meant to pray for courage, let them really be trying to feel brave. When they say they are praying for forgiveness, let them be trying to feel forgiven. Teach them to estimate the value of each prayer by their success in producing the desired feeling; and never let them suspect how much success or failure of that kind depends on whether they are well or ill, fresh or tired, at the moment.

The war was a factory that cranked out casualties with all the frightful efficiency of the modern assembly line. That had become its real purpose, she knew, regardless of all the patriotic blather about duty, honor, and country or putting paid to the depradations of the Hun. Those were excuses, delusions, lies. Men had begun the war, but it had long since escaped them, acquiring its own implacable momentum. And as long as fresh recruits kept coming, as long as hospitals like this one patched up the wounded and sent them back, it seemed likely to go on producing its horrors. The very scale of the slaughter ensured its continuance, for to stop in the face of such appalling losses would be to acknowledge that the dead had perished in vain. The war was its own thing now, a machine for grinding up people's lives. Or no, she thought, not a machine at all: it was alive, a bloated creature as red and raw as a shell wound, a battlefield birth of splintered bone, hot shrapnel, and glutinous mud, suckled on blood, with a hunger that increased the more it was fed.

Take fresh garlic, for instance. If we put it in hot oil or hot foods right away, we destroy its ability to produce allicin, an important cancer-fighting compound. But if you simply chop it and set it aside for 10 minutes, during the time that it’s resting, the garlic makes copious amounts of allicin. And once it forms, it is not destroyed by later cooking.

The garden flourished that summer because Magnus's mother was determined to feed her family despite the depredations of the distant war. In the fall, there were beans and tomatoes and pickles to can, and jar after jar of applesauce. Mama's hives yielded fresh honey, and then willow skeps were winterized. The bees would not come out until the air warmed and the sun appeared.

The house had a small galley kitchen where my mother performed daily miracles, stretching a handful into a potful, making the most of what we raised. Cooking mostly from memory and instinct, she took a packet of meat, a bunch of greens or a bag of peas, a couple of potatoes, a bowl of flour, a cup of cornmeal, a few tablespoons of sugar, added a smattering of this and a smidgeon of that, and produced meals of rich and complementary flavors and textures. Delicious fried chicken, pork chops, and steak, sometimes smothered with hearty gravy, the meat so tender that it fell from the bone. Cob-scraped corn pan-fried in bacon drippings, served with black-eyed peas and garnished with thick slices of fresh tomato, a handful of diced onion, and a tablespoon of sweet pickle relish. A mess of overcooked turnips simmering in neck-bone-seasoned pot liquor, nearly black—tender and delectable. The greens were minced on the plate, doused with hot pepper sauce, and served with a couple sticks of green onions and palm-sized pieces of hot-water cornbread, fried golden brown, covered with ridges from the hand that formed them, crispy shell, crumbly soft beneath.

tons. Marco Polo, who sailed from China to Persia on his return home, described the Mongol ships as large four-masted junks with up to three hundred crewmen and as many as sixty cabins for merchants carrying various wares. According to Ibn Battuta, some of the ships even carried plants growing in wooden tubs in order to supply fresh food for the sailors. Khubilai Khan promoted the building of ever larger seagoing junks to carry heavy loads of cargo and ports to handle them. They improved the use of the compass in navigation and learned to produce more accurate nautical charts. The route from the port of Zaytun in southern China to Hormuz in the Persian Gulf became the main sea link between the Far East and the Middle East, and was used by both Marco Polo and Ibn Battuta, among others.

The Sun King had dinner each night alone. He chose from forty dishes, served on gold and silver plate. It took a staggering 498 people to prepare each meal. He was rich because he consumed the work of other people, mainly in the form of their services. He was rich because other people did things for him. At that time, the average French family would have prepared and consumed its own meals as well as paid tax to support his servants in the palace. So it is not hard to conclude that Louis XIV was rich because others were poor. But what about today? Consider that you are an average person, say a woman of 35, living in, for the sake of argument, Paris and earning the median wage, with a working husband and two children. You are far from poor, but in relative terms, you are immeasurably poorer than Louis was. Where he was the richest of the rich in the world’s richest city, you have no servants, no palace, no carriage, no kingdom. As you toil home from work on the crowded Metro, stopping at the shop on the way to buy a ready meal for four, you might be thinking that Louis XIV’s dining arrangements were way beyond your reach. And yet consider this. The cornucopia that greets you as you enter the supermarket dwarfs anything that Louis XIV ever experienced (and it is probably less likely to contain salmonella). You can buy a fresh, frozen, tinned, smoked or pre-prepared meal made with beef, chicken, pork, lamb, fish, prawns, scallops, eggs, potatoes, beans, carrots, cabbage, aubergine, kumquats, celeriac, okra, seven kinds of lettuce, cooked in olive, walnut, sunflower or peanut oil and flavoured with cilantro, turmeric, basil or rosemary … You may have no chefs, but you can decide on a whim to choose between scores of nearby bistros, or Italian, Chinese, Japanese or Indian restaurants, in each of which a team of skilled chefs is waiting to serve your family at less than an hour’s notice. Think of this: never before this generation has the average person been able to afford to have somebody else prepare his meals. You employ no tailor, but you can browse the internet and instantly order from an almost infinite range of excellent, affordable clothes of cotton, silk, linen, wool and nylon made up for you in factories all over Asia. You have no carriage, but you can buy a ticket which will summon the services of a skilled pilot of a budget airline to fly you to one of hundreds of destinations that Louis never dreamed of seeing. You have no woodcutters to bring you logs for the fire, but the operators of gas rigs in Russia are clamouring to bring you clean central heating. You have no wick-trimming footman, but your light switch gives you the instant and brilliant produce of hardworking people at a grid of distant nuclear power stations. You have no runner to send messages, but even now a repairman is climbing a mobile-phone mast somewhere in the world to make sure it is working properly just in case you need to call that cell. You have no private apothecary, but your local pharmacy supplies you with the handiwork of many thousands of chemists, engineers and logistics experts. You have no government ministers, but diligent reporters are even now standing ready to tell you about a film star’s divorce if you will only switch to their channel or log on to their blogs. My point is that you have far, far more than 498 servants at your immediate beck and call. Of course, unlike the Sun King’s servants, these people work for many other people too, but from your perspective what is the difference? That is the magic that exchange and specialisation have wrought for the human species.

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

Jess gazed at the apples arranged in all their colors: russet, blushing pink, freckled gold. She cast her eyes over heaps of pumpkins, bins of tomatoes cut from the vine, pale gooseberries with crumpled leaves. "You could buy a farm." "Why would I do that?" "To be healthy," said Jess. Emily shook her head. "I don't think I'd be a very good farmer." "You could have other people farm your farm for you," said Jess. "And you could just eat all the good things." Emily laughed. "That's what we're doing here at the Farmers' Market. We're paying farmers to farm for us. You've just invented agriculture." "Yes, but you could have your own farm and go out there and breathe the fresh air and touch the fresh earth." "I think that's called a vacation," said Emily. "Oh, you're too boring to be rich," Jess said. "And I would be so talented!

It also follows that even if the social working day (i.e. the labour spent by the entire working class over a whole year), just like each individual working day, can be simply broken down into two parts, i.e. into necessary labour plus surplus labour, and even though the value produced by this working day can therefore be similarly broken down into two parts, i.e. the portion of value with which the worker buys his own means of reproduction, and the surplus-value that the capitalist can spend for his individual consumption – yet, from the social standpoint, one part of the social working day is spent exclusively on the production of fresh constant capital, i.e. of products that are exclusively destined to function in the labour process as means of production, and therefore as constant capital in the accompanying process of valorization.

I read in the Gulistan, or Flower Garden, of Sheik Sadi of Shiraz, that "they asked a wise man, saying: Of the many celebrated trees which the Most High God has created lofty and umbrageous, they call none azad, or free, excepting the cypress, which bears no fruit; what mystery is there in this? He replied, Each has its appropriate produce, and appointed season, during the continuance of which it is fresh and blooming, and during their absence dry and withered; to neither of which states is the cypress exposed, being always flourishing; and of this nature are the azads, or religious independents.—Fix not thy heart on that which is transitory; for the Dijlah, or Tigris, will continue to flow through Bagdad after the race of caliphs is extinct: if thy hand has plenty, be liberal as the date tree; but if it affords nothing to give away, be an azad, or free man, like the cypress.

Roberta went on, ‘We’ll have your luggage brought in . . . What else? Jules can show you how to use the galley. We generally eat fresh produce from the forest, but you may find it easier to use the food printer units.’ Dev frowned. ‘Food printer?’ Stella said, ‘Like your own matter printers, but rather more sophisticated. And based to some extent on silver-beetle technology – you know something about that. It’s voice activated; you can ask for a wide variety of foodstuffs.’ ‘Replicators,’ Dev said. ‘They’ve got replicators.’ He stepped forward to inspect the nondescript ceramic boxes. He could see no power connection; maybe there was some kind of energy-beam technology, invisible transmission. Roberta said, ‘With such devices we have made a major step towards a true post-scarcity society. Hunger banished without labour, for ever.’ Dev couldn’t resist it. ‘Can it give me Earl Grey tea?’ Lee grinned. ‘Hot!’ The

There is no part of this country where one cannot find a source of fresh, organic meat and produce. I’m not talking about Whole Foods, I’m referring to farmers’ markets and local butchers and fishermen and -women. If you can’t find a source for fresh produce and eggs and/or chicken, bacon, and/or dairy products, by Christ, become the source! What more noble pursuit than supplying your community with breakfast foods?! If you want to read more about this notion, by actual smart and informed writers, pick up some Michael Pollan and some Wendell Berry. I have no intention of ever ceasing to enjoy red meat. However, I firmly believe that we can choose how and where our meat is raised, and I’m all for a grass-fed, happy steer finding its way to my grill long before a factory-farmed, filthy, corn-fed lab creation. It’s up to us to choose farm-to-table fare as much as possible until it becomes our society’s norm once again.

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. Doing this is setting ourselves up for failure, because sooner or later, we’re going to have an experience we can’t control: our house is going to burn down, someone we love is going to die, we’re going to find out we have cancer, a brick is going to fall out of the sky and hit us on the head, somebody’s going to spill tomato juice all over our white suit, or we’re going to arrive at our favorite restaurant and discover that no one ordered produce and seven hundred people are coming for lunch.

The capaciously strong in soul among women will ultimately detect an infinite grossness in the demand for purity infinite, spotless bloom. Earlier or later they see they have been victims of the singular Egoist, have worn a mask of ignorance to be named innocent, have turned themselves into market produce for his delight, and have really abandoned the commodity in ministering to the lust for it, suffered themselves to be dragged ages back in playing upon the fleshly innocence of happy accident to gratify his jealous greed of possession, when it should have been their task to set the soul above the fairest fortune and the gift of strength in women beyond ornamental whiteness. Are they not of nature warriors, like men?—men's mates to bear them heroes instead of puppets? But the devouring male Egoist prefers them as inanimate overwrought polished pure metal precious vessels, fresh from the hands of the artificer, for him to walk away with hugging, call all his own, drink of, and fill and drink of, and forget that he stole them.

The true direction of walking is not towards otherness (other worlds, other faces, other cultures, other civilizations); it is towards the edge of civilized worlds, whatever they may be. Walking is setting oneself apart: at the edge of those who work, at the edges of high-speed roads, at the edge of the producers of profit and poverty, exploiters, labourers, and at the edge of those serious people who always have something better to do than receive the pale gentleness of a winter sun or the freshness of a spring breeze

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.

More than any USDA rule or regulation, this transparency is their best assurance that the meat they're buying has been humanely and cleanly processed. "You can't regulate integrity," Joel is fond of saying; the only genuine accountability comes from a producer's relationship with his or her customers, and their freedom "to come out to the farm, poke around, sniff around. If after seeing how we do things they want to buy food from us, that should be none of the government's business." Like fresh air and sunshine, Joel believes transparency is a more powerful disinfectant than any regulation or technology.

I don’t know about your parental units, but mine really have it together when it comes to laundry. They have it together in many other ways, such as having a fully stocked fridge at all times—and not just with the basics, like bread, milk, and eggs. I’m talking about luxury spices that you might only see in a wicker basket on Chopped, vegan food items that Oprah has endorsed, and enough produce to make a fresh summer salad whenever the mood strikes. Just like when Honey Boo Boo said everyone is a little bit gay, it seems like every parent is a little bit Gwyneth Paltrow: the Goop Years after the kids leave the house. And Ma and Pa Robinson are no exception.

The corporatization of U.S. agriculture and the growth of international free markets squeeze growers such that they cannot easily imagine increasing the pay of the pickers or improving the labor camps without bankrupting the farm. In other words, many of the most powerful inputs into the suffering of farmworkers are structural, not willed by individual agents. In this case, structural violence is enacted by market rule and later channeled by international and domestic racism, classism, sexism, and anti-immigrant prejudice. However, structural violence is not just a simple, unidirectional phenomenon; rather, macro social and economic structures produce vulnerability at every level of the farm hierarchy.

...I drag the kids to the farmers' market and fill out the week's cheap supermarket haul with a few vivid bunches of organic produce...Once home, I set out fresh flowers and put the fruit in a jadeite bowl. A jam jar of garden growth even adorns the chartreuse kids' table...I found some used toddler-sized chairs to go around it...It sits right in front of the tall bookcases...When the kids are eating or coloring there, with the cluster or mismatched picture frames hanging just to their left, my son with his mop of sandy hair, my daughter just growing out of babyhood...they look like they could be in a Scandinavian design magazine. I think to myself that maybe motherhood is just this, creating these frames, the little vistas you can take in that look like pictures from magazines, like any number of images that could be filed under familial happiness. They reflect back to you that you're doing it - doing something - right. In my case, these scenes are like a momentary vacation from the actual circumstances of my current life. Children, clean and clad in brightly striped clothing, snacking on slices of organic plum. My son drawing happy gel pen houses, the flourishing clump of smiley-faced flowers beneath a yellow flat sun. To counter the creeping worry that I am a no-good person, I must collect a lot of these images, postage-stamp moments I can gaze upon and think, I can't be fucking up that bad. Can I?

The introduction of cinematography enabled us to corral time past and thus retain it not merely in the memory - at best, a falsifying receptacle - but in the objective preservative of a roll of film. But, if past, present and future are the dimensions of time, they are notoriously fluid. There is no tension in the tenses and yet they are always tremulously about to coagulate. The present is a liquid jelly which settles into a quivering, passive mass, the past, as soon as - if not sooner than - we are aware of it as present. Yet this mass was intangible and existed only conceptually until arrival of the preservative, cinema. The motion picture is usually regarded as only a kind of shadow play and few bother to probe the ontological paradoxes it presents. For it offers us nothing less than the present tense experience of time irrefutably past. So that the coil of film has, as it were, lassoed inert phenomena from which the present had departed, and when projected upon a screen, they are granted a temporary revivification. [...] The images of cinematography, however, altogether lack autonomy. Locking in programmed patterns, they merely transpose time past into time present and cannot, by their nature, respond to the magnetic impulses of time future for the unachievable future which does not exist in any dimension, but nevertheless organizes phenomena towards its potential conclusions. The cinematographic model is one of cyclic recurrences alone, even if these recurrences are instigated voluntarily, by the hand of man viz. the projectionist, rather than the hand of fate. Though, in another sense, the action of time is actually visible in the tears, scratches and thumbprints on the substance of the film itself, these are caused only by the sly, corrosive touch of mortality and, since the print may be renewed at will, the flaws of aging, if retained, increase the presence of the past only by a kind of forgery, as when a man punches artificial worm-holes into raw or smokes shadows of fresh pain with a candle to produce an apparently aged artefact. Mendoza, however, claimed that if a thing were sufficiently artificial, it became absolutely equivalent to the genuine.

Orange is what red and yellow can do when they combine efforts. If you paint only with red, you will get what only red can do. If you paint only with yellow, you will get what only yellow can do. But when you paint with red and yellow, you will get new possibilities, fresh solutions, vibrant outcomes. When you think orange, you see how two combined influences make a greater impact than just two influences. As long as churches do only what churches are doing, they will get only the results they are presently getting. and as long as families do only what families are doing, they will produce only the outcomes they are presently producing. The church can be represented with yellow ("bright lights") and families with red ("warm hearts").

After that, we don't talk much until she brings out a ginger cake from the larder. "An old family recipe," she says. "I've been experimenting with the quantities of cloves and Jamaica ginger. Tell me what you think." And she pushes a slice toward me. I try not to gobble for it, for I am starving. "The most important thing with this cake is to beat in every ingredient, one by one, with the back of a wooden spoon," she says. "Simply throwing everything in together and then beating produces a most unsuccessful cake. I know because my first attempt was as heavy as a brick---quite indigestible!" She gives a rueful smile and asks if I think it needs more ginger. I feel the crumb, dense and dark, melt on my tongue. My mouth floods with warmth and spice and sweetness. As I swallow, something sharp and clean seems to lift through my nose and throat until my head swims. "I can see you like it." Miss Eliza watches me and smiles. And then I blurt something out. Something I know Reverend Thorpe and his wife would not like. But it's too late, the words jump from my throat of their own accord. "I can taste an African heaven, a forest full of dark earth and heat." The smile on Miss Eliza's face stretches a little wider and her eyes grow brighter. And this gives me the courage to ask a question that's nothing to do with my work. "What is the flavor that cuts through it so keenly, so that it sings a high note on my tongue?" She stares at me with her forget-me-not eyes. "It's the lightly grated rinds of two fresh lemons!

I began by preparing my pasta: my deft fingers forming the intricate shapes of rigatoni, ravioli, spiralli, spaghetti, cannelloni, and linguini. Then I would brew sauces of sardines, or anchovies or zucchini or sheep's cheeses, of saffron, pine nuts, currants, and fennel. These I would simmer in the huge iron cauldrons, which were constantly bubbling above the fire. My pasta dishes, I have to say, were famous throughout the province, and the scent of my sauces carried by the breeze was sufficient to fill a poor man's stomach. I also kneaded bread and produced the finest pane rimacinato, the most delicious ciabatta and focaccia that had ever been tasted in the region. Sometimes I would add wild thyme to the dough, or fragrant rosemary; plucked fresh from the hedgerow, with the dew still on the leaves.

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

Weak and trembling from passion, Major Flint found that after a few tottering steps in the direction of Tilling he would be totally unable to get there unless fortified by some strong stimulant, and turned back to the club-house to obtain it. He always went dead-lame when beaten at golf, while Captain Puffin was lame in any circumstances, and the two, no longer on speaking terms, hobbled into the club-house, one after the other, each unconscious of the other's presence. Summoning his last remaining strength Major Flint roared for whisky, and was told that, according to regulation, he could not be served until six. There was lemonade and stone ginger-beer. You might as well have offered a man-eating tiger bread and milk. Even the threat that he would instantly resign his membership unless provided with drink produced no effect on a polite steward, and he sat down to recover as best he might with an old volume of Punch. This seemed to do him little good. His forced abstemiousness was rendered the more intolerable by the fact that Captain Puffin, hobbling in immediately afterwards, fetched from his locker a large flask of the required elixir, and proceeded to mix himself a long, strong tumblerful. After the Major's rudeness in the matter of the half-crown, it was impossible for any sailor of spirit to take the first step towards reconciliation. Thirst is a great leveller. By the time the refreshed Puffin had penetrated half-way down his glass, the Major found it impossible to be proud and proper any longer. He hated saying he was sorry (no man more) and he wouldn't have been sorry if he had been able to get a drink. He twirled his moustache a great many times and cleared his throat--it wanted more than that to clear it--and capitulated. "Upon my word, Puffin, I'm ashamed of myself for--ha!--for not taking my defeat better," he said. "A man's no business to let a game ruffle him." Puffin gave his alto cackling laugh. "Oh, that's all right, Major," he said. "I know it's awfully hard to lose like a gentleman." He let this sink in, then added: "Have a drink, old chap?" Major Flint flew to his feet. "Well, thank ye, thank ye," he said. "Now where's that soda water you offered me just now?" he shouted to the steward. The speed and completeness of the reconciliation was in no way remarkable, for when two men quarrel whenever they meet, it follows that they make it up again with corresponding frequency, else there could be no fresh quarrels at all. This one had been a shade more acute than most, and the drop into amity again was a shade more precipitous.

By structural violence, I mean the violence committed by configurations of social inequalities that, in the end, has injurious effects on bodies similar to the violence of a stabbing or shooting. This is what the English working men described by Friedrich Engels called 'social murder'. Much of the structural violence is organized along the fault lines of class, race, citizenship, gender, and sexuality. (...) Symbolic violence works through the perceptions of the 'dominating' and the 'dominated' (in Bourdieu's words), while it tends to benefit those with more power. each group understands not only itself but also the other to belong naturally in their positions in the social hierarchy. (...) Structural violence - with its pernicious effects on health - and symbolic violence - with its subtle naturalization of inequalities on the farm, in the clinic, and in the media - form the nexus of violence and suffering through which the phenomenon of migrant labor in North America is produced.

The storm of revolution,’ as Andre Chenier said, ‘blows out the torch of poetry.’ It is not for some little time that the real influence of such a wild cataclysm of things is felt: at first the desire for equality seems to have produced personalities of more giant and Titan stature than the world had ever known before. Men heard the lyre of Byron and the legions of Napoleon; it was a period of measureless passions and of measureless despair; ambition, discontent, were the chords of life and art; the age was an age of revolt: a phase through which the human spirit must pass, but one in which it cannot rest. For the aim of culture is not rebellion but peace, the valley perilous where ignorant armies clash by night being no dwelling-place meet for her to whom the gods have assigned the fresh uplands and sunny heights and clear, untroubled air. And soon that desire for perfection, which lay at the base of the Revolution, found in a young English poet its most complete and flawless realisation.

Imagine the following. Three groups of ten individuals are in a park at lunchtime with a rainstorm threatening. In the first group, someone says: “Get up and follow me.” When he starts walking and only a few others join in, he yells to those still seated: “Up, I said, and now!” In the second group, someone says: “We’re going to have to move. Here’s the plan. Each of us stands up and marches in the direction of the apple tree. Please stay at least two feet away from other group members and do not run. Do not leave any personal belongings on the ground here and be sure to stop at the base of the tree. When we are all there . . .” In the third group, someone tells the others: “It’s going to rain in a few minutes. Why don’t we go over there and sit under that huge apple tree. We’ll stay dry, and we can have fresh apples for lunch.” I am sometimes amazed at how many people try to transform organizations using methods that look like the first two scenarios: authoritarian decree and micromanagement. Both approaches have been applied widely in enterprises over the last century, but mostly for maintaining existing systems, not transforming those systems into something better. When the goal is behavior change, unless the boss is extremely powerful, authoritarian decree often works poorly even in simple situations, like the apple tree case. Increasingly, in complex organizations, this approach doesn’t work at all. Without the power of kings and queens behind it, authoritarianism is unlikely to break through all the forces of resistance. People will ignore you or pretend to cooperate while doing everything possible to undermine your efforts. Micromanagement tries to get around this problem by specifying what employees should do in detail and then monitoring compliance. This tactic can break through some of the barriers to change, but in an increasingly unacceptable amount of time. Because the creation and communication of detailed plans is deadly slow, the change produced this way tends to be highly incremental. Only the approach used in the third scenario above has the potential to break through all the forces that support the status quo and to encourage the kind of dramatic shifts found in successful transformations. (See figure 5–1.) This approach is based on vision—a central component of all great leadership.

Leonardo da Vinci, was brought to the Vatican in 1513 by the new pope, Leo X, and given a list of commissions to create for the greater glory of the pope and his family. After three years of living in the papal palace and exploring Rome, the great Leonardo had produced almost nothing. The furious Pope Leo decided to have a surprise showdown with the capricious artist and intimidate him into completing some of his commissions. In the middle of the night, surrounded by several imposing Swiss Guardsmen, the pope burst through the door to Leonardo’s private palace chambers, thinking to shake him out of a sound sleep. Instead, he was horrified to find Leonardo wide awake, with a pair of grave robbers, in the midst of dissecting a freshly stolen corpse—right under the pope’s own roof. Pope Leo let out a nonregal scream and had the Swiss soldiers immediately pack up Leonardo’s belongings and throw them and the divine Leonardo himself outside the fortress wall of the Vatican, never to return again. Shortly afterward, Leonardo decided it was probably healthier to get out of Italy and move to France, where he spent the rest of his days. This, by the way, is why the great Italian genius’s most famous oil paintings, including the Mona Lisa, are all in Paris, in the Louvre museum.

My dear Marwan, in the long summers of childhood, when I was a boy the age you are now, your uncles and I spread our mattress on the roof of your grandfathers’ farmhouse outside of Hom. We woke in the mornings to the stirring of olive trees in the breeze, to the bleating of your grandmother's goat, the clanking of her cooking pots, the air cool and the sun a pale rim of persimmon to the east. We took you there when you were a toddler. I have a sharply etched memory of your mother from that trip. I wish you hadn’t been so young. You wouldn't have forgotten the farmhouse, the soot of its stone walls, the creek where your uncles and I built a thousand boyhood dams. I wish you remembered Homs as I do, Marwan. In its bustling Old City, a mosque for us Muslims, a church for our Christian neighbours, and a grand souk for us all to haggle over gold pendants and fresh produce and bridal dresses. I wish you remembered the crowded lanes smelling of fried kibbeh and the evening walks we took with your mother around Clock Tower Square. But that life, that time, seems like a dream now, even to me, like some long-dissolved rumour. First came the protests. Then the siege. The skies spitting bombs. Starvation. Burials. These are the things you know You know a bomb crater can be made into a swimming hole. You have learned dark blood is better news than bright. You have learned that mothers and sisters and classmates can be found in narrow gaps between concrete, bricks and exposed beams, little patches of sunlit skin shining in the dark. Your mother is here tonight, Marwan, with us, on this cold and moonlit beach, among the crying babies and the women worrying in tongues we don’t speak. Afghans and Somalis and Iraqis and Eritreans and Syrians. All of us impatient for sunrise, all of us in dread of it. All of us in search of home. I have heard it said we are the uninvited. We are the unwelcome. We should take our misfortune elsewhere. But I hear your mother's voice, over the tide, and she whispers in my ear, ‘Oh, but if they saw, my darling. Even half of what you have. If only they saw. They would say kinder things, surely.' In the glow of this three-quarter moon, my boy, your eyelashes like calligraphy, closed in guileless sleep. I said to you, ‘Hold my hand. Nothing bad will happen.' These are only words. A father's tricks. It slays your father, your faith in him. Because all I can think tonight is how deep the sea, and how powerless I am to protect you from it. Pray God steers the vessel true, when the shores slip out of eyeshot and we are in the heaving waters, pitching and tilting, easily swallowed. Because you, you are precious cargo, Marwan, the most precious there ever was. I pray the sea knows this. Inshallah. How I pray the sea knows this.

As it was, Einstein merely had the pleasure of renouncing the cosmological constant, which he had never liked.53 In a new edition of his popular book on relativity published in 1931, he added an appendix explaining why the term he had pasted into his field equations was, thankfully, no longer necessary.54 “When I was discussing cosmological problems with Einstein,” George Gamow later recalled, “he remarked that the introduction of the cosmological term was the biggest blunder he ever made in his life.”55 In fact, Einstein’s blunders were more fascinating and complex than even the triumphs of lesser scientists. It was hard simply to banish the term from the field equations. “Unfortunately,” says Nobel laureate Steven Weinberg, “it was not so easy just to drop the cosmological constant, because anything that contributes to the energy density of the vacuum acts just like a cosmological constant.”56 It turns out that the cosmological constant not only was difficult to banish but is still needed by cosmologists, who use it today to explain the accelerating expansion of the universe.57 The mysterious dark energy that seems to cause this expansion behaves as if it were a manifestation of Einstein’s constant. As a result, two or three times each year fresh observations produce reports that lead with sentences along the lines of this one from November 2005: “The genius of Albert Einstein, who added a ‘cosmological constant’ to his equation for the expansion of the universe but then retracted it, may be vindicated by new research.

Herman and I have been doing a lot of talking about the cake the past couple of days, and we think we have a good plan for the three tiers. The bottom tier will be the chocolate tier and incorporate the dacquoise component, since that will all provide a good strong structural base. We are doing an homage to the Frango mint, that classic Chicago chocolate that was originally produced at the Marshall Field's department store downtown. We're going to make a deep rich chocolate cake, which will be soaked in fresh-mint simple syrup. The dacquoise will be cocoa based with ground almonds for structure, and will be sandwiched between two layers of a bittersweet chocolate mint ganache, and the whole tier will be enrobed in a mint buttercream. The second tier is an homage to Margie's Candies, an iconic local ice cream parlor famous for its massive sundaes, especially their banana splits. It will be one layer of vanilla cake and one of banana cake, smeared with a thin layer of caramelized pineapple jam and filled with fresh strawberry mousse. We'll cover it in chocolate ganache and then in sweet cream buttercream that will have chopped Luxardo cherries in it for the maraschino-cherry-on-top element. The final layer will be a nod to our own neighborhood, pulling from the traditional flavors that make up classical Jewish baking. The cake will be a walnut cake with hints of cinnamon, and we will do a soaking syrup infused with a little bit of sweet sherry. A thin layer of the thick poppy seed filling we use in our rugelach and hamantaschen, and then a layer of honey-roasted whole apricots and vanilla pastry cream. This will get covered in vanilla buttercream.

Two days ago, I was lunching at the Writers Union with the eminent historian Tomashevski. That's the sort of man you should know. Respected, charming, hasn't produced a piece of work in ten years. He has a system, which he explained to me. First, he submits an outline for a biography to the Academy to be absolutely sure his approach is consistent with Party policy. A crucial first step, as you'll see later. Now, the person he studies is always an important figure - that is, someone from Moscow - hence Tomashevski must do his Russian research close to home for two years. But this historical character also traveled, yes, lived for some years in Paris or London; hence Tomashevski must do the same, apply for and receive permission for foreign residence. Four years have passed. The Academy and the Party are rubbing their hands in anticipation of this seminal study of the important figure by the eminent Tomashevski. And now Tomashevski must retire to the solitude of a dacha outside Moscow to tend his garden and creatively brood over his cartons of research. Two more years pass in seminal thought. And just as Tomashevski is about to commit himself to paper, he checks with the Academy again only to learn that Party policy has totally about-faced; his hero is a traitor, and with regrets all around, Tomashevski must sacrifice his years of labor for the greater good. Naturally, they are only too happy to urge Tomashevski to start a new project, to plow under his grief with fresh labor. Tomashevski is now studying a very important historical figure who lived for some time in the South of France. He says there is always a bright future for Soviet historians, and I believe him.

Every few months or so at home, Pops had to have Taiwanese ’Mian. Not the Dan-Dan Mian you get at Szechuan restaurants or in Fuchsia Dunlop’s book, but Taiwanese Dan-Dan. The trademark of ours is the use of clear pork bone stock, sesame paste, and crushed peanuts on top. You can add chili oil if you want, but I take it clean because when done right, you taste the essence of pork and the bitterness of sesame paste; the texture is somewhere between soup and ragout. Creamy, smooth, and still soupy. A little za cai (pickled radish) on top, chopped scallions, and you’re done. I realized that day, it’s the simple things in life. It’s not about a twelve-course tasting of unfamiliar ingredients or mass-produced water-added rib-chicken genetically modified monstrosity of meat that makes me feel alive. It’s getting a bowl of food that doesn’t have an agenda. The ingredients are the ingredients because they work and nothing more. These noodles were transcendent not because he used the best produce or protein or because it was locally sourced, but because he worked his dish. You can’t buy a championship. Did this old man invent Dan-Dan Mian? No. But did he perfect it with techniques and standards never before seen? Absolutely. He took a dish people were making in homes, made it better than anyone else, put it on front street, and established a standard. That’s professional cooking. To take something that already speaks to us, do it at the highest level, and force everyone else to step up, too. Food at its best uplifts the whole community, makes everyone rise to its standard. That’s what that Dan-Dan Mian did. If I had the honor of cooking my father’s last meal, I wouldn’t think twice. Dan-Dan Mian with a bullet, no question.

In the half darkness, piles of fish rose on either side of him, and the pungent stink of fish guts assaulted his nostrils. On his left hung a whole tuna, its side notched to the spine to show the quality of the flesh. On his right a pile of huge pesce spada, swordfish, lay tumbled together in a crate, their swords protruding lethally to catch the legs of unwary passersby. And on a long marble slab in front of him, on a heap of crushed ice dotted here and there with bright yellow lemons, where the shellfish and smaller fry. There were ricco di mare---sea urchins---in abundance, and oysters, too, but there were also more exotic delicacies---polpi, octopus; aragosti, clawless crayfish; datteri di mare, sea dates; and grancevole, soft-shelled spider crabs, still alive and kept in a bucket to prevent them from making their escape. Bruno also recognized tartufo di mare, the so-called sea truffle, and, right at the back, an even greater prize: a heap of gleaming cicale. Cicale are a cross between a large prawn and a small lobster, with long, slender front claws. Traditionally, they are eaten on the harbor front, fresh from the boat. First their backs are split open. Then they are marinated for an hour or so in olive oil, bread crumbs, salt, and plenty of black pepper, before being grilled over very hot embers. When you have pulled them from the embers with your fingers, you spread the charred, butterfly-shaped shell open and guzzle the meat col bacio----"with a kiss," leaving you with a glistening mustache of smoky olive oil, greasy fingers, and a tingling tongue from licking the last peppery crevices of the shell. Bruno asked politely if he could handle some of the produce. The old man in charge of the display waved him on. He would have expected nothing less. Bruno raised a cicala to his nose and sniffed. It smelled of ozone, seaweed, saltwater, and that indefinable reek of ocean coldness that flavors all the freshest seafood. He nodded. It was perfect.

The store smells of roasted chicken and freshly ground coffee, raw meat and ripening stone fruit, the lemon detergent they use to scrub the old sheet-linoleum floors. I inhale and feel the smile form on my face. It's been so long since I've been inside any market other than Fred Meyer, which smells of plastic and the thousands of people who pass through every day. By instinct, I head for the produce section. There, the close quarters of slim Ichiban eggplant, baby bok choy, brilliant red chard, chartreuse-and-purple asparagus, sends me into paroxysms of delight. I'm glad the store is nearly empty; I'm oohing and aahing with produce lust at the colors, the smooth, shiny textures set against frilly leaves. I fondle the palm-size plums, the soft fuzz of the peaches. And the berries! It's berry season, and seven varieties spill from green cardboard containers: the ubiquitous Oregon marionberry, red raspberry, and blackberry, of course, but next to them are blueberries, loganberries, and gorgeous golden raspberries. I pluck one from a container, fat and slightly past firm, and pop it into my mouth. The sweet explosion of flavor so familiar, but like something too long forgotten. I load two pints into my basket. The asparagus has me intrigued. Maybe I could roast it with olive oil and fresh herbs, like the sprigs of rosemary and oregano poking out of the salad display, and some good sea salt. And salad. Baby greens tossed with lemon-infused olive oil and a sprinkle of vinegar. Why haven't I eaten a salad in so long? I'll choose a soft, mild French cheese from the deli case, have it for an hors d'oeuvre with a beautiful glass of sparkling Prosecco, say, then roast a tiny chunk of spring lamb that I'm sure the nice sister will cut for me, and complement it with a crusty baguette and roasted asparagus, followed by the salad. Followed by more cheese and berries for dessert. And a fruity Willamette Valley Pinot Noir to wash it all down. My idea of eating heaven, a French-influenced feast that reminds me of the way I always thought my life would be.

Mr. Bredon had been a week with Pym's Publicity, and had learnt a number of things. He learned the average number of words that can be crammed into four inches of copy; that Mr. Armstrong's fancy could be caught by an elaborately-drawn lay-out, whereas Mr. Hankin looked on art-work as waste of a copy-writer's time; that the word “pure” was dangerous, because, if lightly used, it laid the client open to prosecution by the Government inspectors, whereas the words “highest quality,” “finest ingredients,” “packed under the best conditions” had no legal meaning, and were therefore safe; that the expression “giving work to umpteen thousand British employees in our model works at so-and-so” was not by any means the same thing as “British made throughout”; that the north of England liked its butter and margarine salted, whereas the south preferred it fresh; that the Morning Star would not accept any advertisements containing the word “cure,” though there was no objection to such expressions as “relieve” or “ameliorate,” and that, further, any commodity that professed to “cure” anything might find itself compelled to register as a patent medicine and use an expensive stamp; that the most convincing copy was always written with the tongue in the cheek, a genuine conviction of the commodity's worth producing—for some reason—poverty and flatness of style; that if, by the most far-fetched stretch of ingenuity, an indecent meaning could be read into a headline, that was the meaning that the great British Public would infallibly read into it; that the great aim and object of the studio artist was to crowd the copy out of the advertisement and that, conversely, the copy-writer was a designing villain whose ambition was to cram the space with verbiage and leave no room for the sketch; that the lay-out man, a meek ass between two burdens, spent a miserable life trying to reconcile these opposing parties; and further, that all departments alike united in hatred of the client, who persisted in spoiling good lay-outs by cluttering them up with coupons, free-gift offers, lists of local agents and realistic portraits of hideous and uninteresting cartons, to the detriment of his own interests and the annoyance of everybody concerned.

One day, on the verge of dying of boredom, Uncle Johnny had had enough. He turned to me and said sternly, “Noah, I’m not gonna sit in here like we’re in an oversized coffin. We’re either opening the door or we’re turning the TV on. Which one do you want?” I rolled my eyes and grumbled for a few minutes before answering, “All right. Turn on the TV.” Without hesitation Uncle Johnny shot up out of that chair and reached up to hit the power button on the TV mounted from the ceiling. No sooner had his butt hit the chair seat than he was right back up again. “Fuck that. I am opening the door, too, because I want it open.” He vigorously emphasized his intention so I didn’t protest. He marched over and swung that door open. I swear he might have even taken a deep breath as if it were fresh mountain air. Then he came back to his chair and sat down. There was a movie on starring Matthew Broderick. I’d never heard of it before but Uncle Johnny was explaining to me that this was a remake and Gene Wilder had played Broderick’s character in the original film. In spite of myself, and my stubborn wish to sit and suffer in silence, I really liked the movie. And I remember thinking, I am really enjoying myself. I even turned to Uncle Johnny and said, “I’m glad we turned the TV on. This is great!” Uncle Johnny just smiled as if to say, “Of course! Finally!” We were right in the middle of the movie when one of my machines started to malfunction. The machine’s beeps drowned out the movie. A nurse came in to fix the problem and it just happened to be the hot nurse I had a crush on. She had short hair, a few tattoos on her arm, and she always wore a bandana over her head. The machine she was trying to fix was plugged in on the other side of the bed, up against the wall. “Oh, I see. Hold on. I have to move the bed out from the wall to fix this,” she said. At this point I was just watching her. She fixed the machine and pushed the bed back up against the wall. She actually hit the wall with the bed and zap! The TV went out! “WHAT?! NO!” I screamed. She couldn’t get it to turn back on. She tried but nothing worked. “Oh no, I’m sorry. We’ll have to get maintenance down here to fix it,” she said with an apologetic look that I met with a glare of disdain. She was no longer hot to me. She was just the nurse who broke the TV. Maintenance didn’t come to repair the TV until the next day. I didn’t get to watch the rest of the movie. In fact, I never saw the end of the movie and I didn’t even know the name of it until years later. Maybe one of these days I’ll get to see The Producers from start to finish.

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

It’s more an affliction than the expression of any high-minded ideals. I watch Mark Bittman enjoy a perfectly and authentically prepared Spanish paella on TV, after which he demonstrates how his viewers can do it at home—in an aluminum saucepot—and I want to shove my head through the glass of my TV screen and take a giant bite out of his skull, scoop the soft, slurry-like material inside into my paw, and then throw it right back into his smug, fireplug face. The notion that anyone would believe Catherine Zeta-Jones as an obsessively perfectionist chef (particularly given the ridiculously clumsy, 1980s-looking food) in the wretched film No Reservations made me want to vomit blood, hunt down the producers, and kick them slowly to death. (Worse was the fact that the damn thing was a remake of the unusually excellent German chef flick Mostly Martha.) On Hell’s Kitchen, when Gordon Ramsay pretends that the criminally inept, desperately unhealthy gland case in front of him could ever stand a chance in hell of surviving even three minutes as “executive chef of the new Gordon Ramsay restaurant” (the putative grand prize for the finalist), I’m inexplicably actually angry on Gordon’s behalf. And he’s the one making a quarter-million dollars an episode—very contentedly, too, from all reports. The eye-searing “Kwanzaa Cake” clip on YouTube, of Sandra Lee doing things with store-bought angel food cake, canned frosting, and corn nuts, instead of being simply the unintentionally hilarious viral video it should be, makes me mad for all humanity. I. Just. Can’t. Help it. I wish, really, that I was so far up my own ass that I could somehow believe myself to be some kind of standard-bearer for good eating—or ombudsman, or even the deliverer of thoughtful critique. But that wouldn’t be true, would it? I’m just a cranky old fuck with what, I guess, could charitably be called “issues.” And I’m still angry. But eat the fucking fish on Monday already. Okay? I wrote those immortal words about not going for the Monday fish, the ones that’ll haunt me long after I’m crumbs in a can, knowing nothing other than New York City. And times, to be fair, have changed. Okay, I still would advise against the fish special at T.G.I. McSweenigan’s, “A Place for Beer,” on a Monday. Fresh fish, I’d guess, is probably not the main thrust of their business. But things are different now for chefs and cooks. The odds are better than ever that the guy slinging fish and chips back there in the kitchen actually gives a shit about what he’s doing. And even if he doesn’t, these days he has to figure that you might actually know the difference. Back when I wrote the book that changed my life, I was angriest—like a lot of chefs and cooks of my middling abilities—at my customers. They’ve changed. I’ve changed. About them, I’m not angry anymore.

Birch bark lends a mild wintergreen flavor to brewed sodas. Birch beer, flavored with sassafras and birch, is a classic American brew. Birch bark is usually sold in homebrew stores. Bitter Orange (Bergamot) s highly aromatic, and its dried peel is an essential part of cola flavor. The dried peel and its extract are usually available in spice shops, or any store with a good spice selection. They can be pricey. Burdock root s a traditional ingredient in American root beers. It has a mild sweet flavor similar to that of artichoke. Dried burdock root is available in most Asian groceries and homebrew stores. Cinnamon has several species, but they all fall into two types. Ceylon cinnamon is thin and mild, with a faint fragrance of allspice. Southeast Asian cinnamon, also called cassia, is both stronger and more common. The best grade comes from Vietnam and is sold as Saigon cinnamon. Use it in sticks, rather than ground. The sticks can be found in most grocery stores. Ginger, a common soda ingredient, is very aromatic, at once spicy and cooling. It is widely available fresh in the produce section of grocery stores, and it can be found whole and dried in most spice shops. Lemongrass, a perennial herb from central Asia, contains high levels of citral, the pungent aromatic component of lemon oil. It yields a rich lemon flavor without the acid of lemon juice, which can disrupt the fermentation of yeasted sodas. Lemon zest is similar in flavor and can be substituted. Lemongrass is available in most Asian markets and in the produce section of well-stocked grocery stores. Licorice root provides the well-known strong and sweet flavor of black licorice candy. Dried licorice root is sold in natural food stores and homebrew stores. Anise seed and dried star anise are suitable substitutes. Sarsaparilla s similar in flavor to sassafras, but a little milder. Many plants go by the name sarsaparilla. Southern-clime sarsaparilla (Smilax spp.) is the traditional root-beer flavoring. Most of the supply we get in North America comes from Mexico; it’s commonly sold in homebrew stores. Wild sarsaparilla (Aralia spp.) is more common in North America and is sometimes used as a substitute for true sarsaparilla. Small young sarsaparilla roots, known as “root bark” are less pungent and are usually preferred for soda making, although fully mature roots give fine results. Sassafras s the most common flavoring for root beers of all types. Its root bark is very strong and should be used with caution, especially if combined with other flavors. It is easily overpowering. Dried sassafras is available in homebrew stores. Star anise, the dried fruit of an Asian evergreen, tastes like licorice, with hints of clove and cinnamon. The flavor is strong, so use star anise with caution. It is available dried in the spice section of most grocery stores but can be found much more cheaply at Asian markets.

So, you want to improve your home like you have some knowledge and respect for the endeavor, yes? Very well. First, you need to know the basics associated with it to showcase what type of knowledge you actually have about it. If that is not enough, try reviewing the article listed below to assist you. Home improvement is often a daunting task. This is because of the time and the amounts of money required. However, it doesn't have to be so bad. If you have several projects in your house, divide them up into several smaller DIY projects. For example you may want to redo the entire living room. Start simple, by just replacing the carpet, and before you know it, your living room will be like new. One great way to make the inside of your home sparkle is to put new molding in. New molding helps create a fresh sense in your living space. You can purchase special molding with beautiful carvings on them to add a unique touch of elegance and style to your home. When it comes to home improvement, consider replacing your windows and doors. This not only has a chance of greatly improving the value of the home, but may also severely decrease the amount of money required to keep your house warm and dry. You can also add extra security with new doors and windows. Change your shower curtain once a month. Showering produces excessive humidity in a bathroom that in turn causes shower curtains to develop mold and mildew. To keep your space fresh and healthy, replace your curtains. Don't buy expensive plastic curtains with hard to find designs, and you won't feel bad about replacing it. Sprucing up your walls with art is a great improvement idea, but it doesn't have to be a painting. You can use practically anything for artwork. For instance, a three-dimensional tile works great if you contrast the colors. You can even buy some canvas and a frame and paint colored squares. Anything colorful can work as art. If you are renovating your kitchen but need to spend less money, consider using laminate flooring and countertops. These synthetic options are generally much less expensive than wood, tile, or stone. They are also easier to care for. Many of these products are designed to closely mimic the natural products, so that the difference is only visible on close inspection. New wallpaper can transform a room. Before you add wallpaper, you need to find out what type of wall is under the existing wallpaper. Usually walls are either drywall or plaster smoothed over lath. You can figure out what kind of wall you are dealing with by feeling the wall, plaster is harder, smoother, and colder than drywall. You can also try tapping the wall, drywall sounds hollow while plaster does not. Ah, you have read the aforementioned article, or you wouldn't be down here reading through the conclusion. Well done! That article should have provided you with a proper foundation of what it takes to properly and safely improve your home. If any questions still remain, try reviewing the article again.

The Sun King had dinner each night alone. He chose from forty dishes, served on gold and silver plate. It took a staggering 498 people to prepare each meal. He was rich because he consumed the work of other people, mainly in the form of their services. He was rich because other people did things for him. At that time, the average French family would have prepared and consumed its own meals as well as paid tax to support his servants in the palace. So it is not hard to conclude that Louis XIV was rich because others were poor. But what about today? Consider that you are an average person, say a woman of 35, living in, for the sake of argument, Paris and earning the median wage, with a working husband and two children. You are far from poor, but in relative terms, you are immeasurably poorer than Louis was. Where he was the richest of the rich in the world’s richest city, you have no servants, no palace, no carriage, no kingdom. As you toil home from work on the crowded Metro, stopping at the shop on the way to buy a ready meal for four, you might be thinking that Louis XIV’s dining arrangements were way beyond your reach. And yet consider this. The cornucopia that greets you as you enter the supermarket dwarfs anything that Louis XIV ever experienced (and it is probably less likely to contain salmonella). You can buy a fresh, frozen, tinned, smoked or pre-prepared meal made with beef, chicken, pork, lamb, fish, prawns, scallops, eggs, potatoes, beans, carrots, cabbage, aubergine, kumquats, celeriac, okra, seven kinds of lettuce, cooked in olive, walnut, sunflower or peanut oil and flavoured with cilantro, turmeric, basil or rosemary ... You may have no chefs, but you can decide on a whim to choose between scores of nearby bistros, or Italian, Chinese, Japanese or Indian restaurants, in each of which a team of skilled chefs is waiting to serve your family at less than an hour’s notice. Think of this: never before this generation has the average person been able to afford to have somebody else prepare his meals. You employ no tailor, but you can browse the internet and instantly order from an almost infinite range of excellent, affordable clothes of cotton, silk, linen, wool and nylon made up for you in factories all over Asia. You have no carriage, but you can buy a ticket which will summon the services of a skilled pilot of a budget airline to fly you to one of hundreds of destinations that Louis never dreamed of seeing. You have no woodcutters to bring you logs for the fire, but the operators of gas rigs in Russia are clamouring to bring you clean central heating. You have no wick-trimming footman, but your light switch gives you the instant and brilliant produce of hardworking people at a grid of distant nuclear power stations. You have no runner to send messages, but even now a repairman is climbing a mobile-phone mast somewhere in the world to make sure it is working properly just in case you need to call that cell. You have no private apothecary, but your local pharmacy supplies you with the handiwork of many thousands of chemists, engineers and logistics experts. You have no government ministers, but diligent reporters are even now standing ready to tell you about a film star’s divorce if you will only switch to their channel or log on to their blogs. My point is that you have far, far more than 498 servants at your immediate beck and call. Of course, unlike the Sun King’s servants, these people work for many other people too, but from your perspective what is the difference? That is the magic that exchange and specialisation have wrought for the human species.