Great Culinary Quotes

Men always say that as the defining compliment, don’t they? She’s a cool girl. Being the Cool Girl means I am a hot, brilliant, funny woman who adores football, poker, dirty jokes, and burping, who plays video games, drinks cheap beer, loves threesomes and anal sex, and jams hot dogs and hamburgers into her mouth like she’s hosting the world’s biggest culinary gang bang while somehow maintaining a size 2, because Cool Girls are above all hot. Hot and understanding. Cool Girls never get angry; they only smile in a chagrined, loving manner and let their men do whatever they want. Go ahead, shit on me, I don’t mind, I’m the Cool Girl. Men actually think this girl exists. Maybe they’re fooled because so many women are willing to pretend to be this girl. For a long time Cool Girl offended me. I used to see men – friends, coworkers, strangers – giddy over these awful pretender women, and I’d want to sit these men down and calmly say: You are not dating a woman, you are dating a woman who has watched too many movies written by socially awkward men who’d like to believe that this kind of woman exists and might kiss them. I’d want to grab the poor guy by his lapels or messenger bag and say: The bitch doesn’t really love chili dogs that much – no one loves chili dogs that much! And the Cool Girls are even more pathetic: They’re not even pretending to be the woman they want to be, they’re pretending to be the woman a man wants them to be. Oh, and if you’re not a Cool Girl, I beg you not to believe that your man doesn’t want the Cool Girl. It may be a slightly different version – maybe he’s a vegetarian, so Cool Girl loves seitan and is great with dogs; or maybe he’s a hipster artist, so Cool Girl is a tattooed, bespectacled nerd who loves comics. There are variations to the window dressing, but believe me, he wants Cool Girl, who is basically the girl who likes every fucking thing he likes and doesn’t ever complain. (How do you know you’re not Cool Girl? Because he says things like: “I like strong women.” If he says that to you, he will at some point fuck someone else. Because “I like strong women” is code for “I hate strong women.”)

I, a product of the New Frontier and Great Society, honestly believed that the world pretty much owed me a living--all I had to do was wait around in order to live better than my parents.

As one who appreciated the tragic side of eating, it seemed to him that anything other than fruit for dessert implied a reprehensible frivolity, and cakes in particular ended up annihilating the flavour of quiet sadness that must be allowed to linger at the end of a great culinary performance.

For all its rooted loveliness, the world has no continuing city here; it is an outlandish place, a foreign home, a session in via to a better version of itself-and it is our glory to see it so and to thirst until Jerusalem comes home at last. We were given appetites, not to consume the world and forget it, but to taste its goodness and hunger to make it great.

Having a sous-chef with excellent cooking skills and a criminal mind is one of God's great gifts.

Cooking is a craft, I like to think, and a good cook is a craftsman — not an artist. There's nothing wrong with that: the great cathedrals of Europe were built by craftsmen — though not designed by them. Practicing your craft in expert fashion is noble, honorable and satisfying.

Have you ever been faced with the clear certainty that the culinary arts have a great propensity to rendering themselves unsavory?

Every dish in the ferial cuisine, however, provides a double or treble delight: Not only is the body nourished and the palate pleased, the mind is intrigued by the triumph of ingenuity over scarcity - by the making of slight materials into a considerable matter. A man can do worse than to be poor. He can miss altogether the sight of the greatness of small things.

Great food needed more than chefs; it needed gourmet diners.

It's a misery peculiar to would-be writers. Your theme is good, as are your sentences. Your characters are so ruddy with life they practically need birth certificates. The plot you've mapped out for them is grand, simple and gripping. You've done your research, gathering the facts; historical, social, climatic culinary, that will give your story its feel of authenticity. The dialogue zips along, crackling with tension. The descriptions burst with color, contrast and telling detail. Really, your story can only be great. But it all adds up to nothing. In spite the obvious, shining promise of it, there comes a moment when you realize that the whisper that has been pestering you all along from the back of your mind is speaking the flat, awful truth: IT WON'T WORK. An element is missing, that spark that brings to life in a real story, regardless of whether the history or the food is right. Your story is emotionally dead, that's the crux of it. The discovery is something soul-destroying, I tell you. It leaves you with an aching hunger.

A three-star Italian chef pal of mine was recently talking about why he — a proud Tuscan who makes his own pasta and sauces from scratch daily and runs one of the best restaurant kitchens in New York — would never be so foolish as to hire any Italians to cook on his line. He greatly prefers Ecuadorians, as many chefs do: 'The Italian guy? You screaming at him in the rush, "Where's that risotto?! Is that fucking risotto ready yet? Gimme that risotto!" . . . and the Italian . . . he's gonna give it to you . . . An Ecuadorian guy? He's gonna just turn his back . . . and stir the risotto and keep cooking it until it's done the way you showed him. That's what I want.

We were given appetites, not to consume the world and forget it, but to taste its goodness and hunger to make it great.

Unknown to them, spring fever was in fact a vitamin deficiency, mostly likely scurvy, brought on by the winter diet. IN

Mastership of great culinary skills enriches the wholeness of a fine dining experience.

when the great moments came, you should stop and enjoy them, because they weren’t going to last.

Lessons in “eating American,” it was thought, would not only breed good citizens but also improve the morale, scholarship, and health of the students.

Anthropologists like to say that to observe a culture is usually, in some small way, to change it. A similar dictum holds true for Bourdain's show. Whenever Bourdain discovered a hole-in-the-wall culinary gem, he places it on the tourist map, thereby leaching it of the authenticity that drew him to it in the first place. 'It's a gloriously doomed enterprise,' he acknowledged. 'I'm in the business of finding great places, and then we fuck them up.

FDR recoiled from the plebeian food foisted on him as president; perhaps no dish was more off-putting to him than what home economists referred to as “salads,” assemblages made from canned fruit, cream cheese, gelatin, and mayonnaise.

flutes of champagne bubbled, champagne with raw strawberries, champagne with whipped cream." This evocative description highlights the luxurious and decadent atmosphere of the party, showcasing whipped cream as part of a lavish culinary experience.

Unfortunately, Hoover’s calculation rested on an oversight: The distribution of America’s new wealth was severely lopsided, the overwhelming share flowing directly into the bank accounts of the very rich, leaving the poor with few or no gains at all.

Does it not whet your appetite for the critical opera omnia of such an author, where he will freely have at the lenth and breath of Scripture? Can you not see his promised land flowing with peanut butter and jelly; his apocalypse, in which the great whore of Babylon is given the cup of ginger ale of the fierceness of the wrath of God?

To eat nothing at all is more human than to take a little of what cries out for the appetite of a giant. One servingspoonful of spaetzle is like the opening measures of Vivaldi's Four Seasons: Any man who walks out on either proves he doesn't understand the genre-and he misses the repose of the end. To eat without eating greatly is only to eat by halves. While God gives me meat in due season and the sensibilities with which to relish the gift, I refuse to sit down to eat and rise up only to have picked and fussed my way through the goodness of the earth. My vow, therefore, was beautifully simple: If I ate, I would eat without stint; and of I stinted, I would not eat at all.

That night at the Brooklyn party, I was playing the girl who was in style, the girl a man like Nick wants: the Cool Girl. Men always say that as the defining compliment, don’t they? She’s a cool girl. Being the Cool Girl means I am a hot, brilliant, funny woman who adores football, poker, dirty jokes, and burping, who plays video games, drinks cheap beer, loves threesomes and anal sex, and jams hot dogs and hamburgers into her mouth like she’s hosting the world’s biggest culinary gang bang while somehow maintaining a size 2, because Cool Girls are above all hot. Hot and understanding. Cool Girls never get angry; they only smile in a chagrined, loving manner and let their men do whatever they want. Go ahead, shit on me, I don’t mind, I’m the Cool Girl. Men actually think this girl exists. Maybe they’re fooled because so many women are willing to pretend to be this girl. For a long time Cool Girl offended me. I used to see men—friends, coworkers, strangers—giddy over these awful pretender women, and I’d want to sit these men down and calmly say: You are not dating a woman, you are dating a woman who has watched too many movies written by socially awkward men who’d like to believe that this kind of woman exists and might kiss them. I’d want to grab the poor guy by his lapels or messenger bag and say: The bitch doesn’t really love chili dogs that much—no one loves chili dogs that much! And the Cool Girls are even more pathetic: They’re not even pretending to be the woman they want to be, they’re pretending to be the woman a man wants them to be. Oh, and if you’re not a Cool Girl, I beg you not to believe that your man doesn’t want the Cool Girl. It may be a slightly different version—maybe he’s a vegetarian, so Cool Girl loves seitan and is great with dogs; or maybe he’s a hipster artist, so Cool Girl is a tattooed, bespectacled nerd who loves comics. There are variations to the window dressing, but believe me, he wants Cool Girl, who is basically the girl who likes every fucking thing he likes and doesn’t ever complain. (How do you know you’re not Cool Girl? Because he says things like: “I like strong women.” If he says that to you, he will at some point fuck someone else. Because “I like strong women” is code for “I hate strong women.”) I waited patiently—years—for the pendulum to swing the other way, for men to start reading Jane Austen, learn how to knit, pretend to love cosmos, organize scrapbook parties, and make out with each other while we leer. And then we’d say, Yeah, he’s a Cool Guy. But it never happened. Instead, women across the nation colluded in our degradation! Pretty soon Cool Girl became the standard girl. Men believed she existed—she wasn’t just a dreamgirl one in a million. Every girl was supposed to be this girl, and if you weren’t, then there was something wrong with you. But it’s tempting to be Cool Girl. For someone like me, who likes to win, it’s tempting to want to be the girl every guy wants. When I met Nick, I knew immediately that was what he wanted, and for him, I guess I was willing to try. I will accept my portion of blame. The thing is, I was crazy about him at first. I found him perversely exotic, a good ole Missouri boy. He was so damn nice to be around. He teased things out in me that I didn’t know existed: a lightness, a humor, an ease. It was as if he hollowed me out and filled me with feathers. He helped me be Cool

The following is her recipe for pea roast: 1 egg well beaten 1 tablespoon sugar ¼ cup melted butter ½ cup pea pulp (canned or dried) ¼ cup finely chopped peanuts ¾ cup whole milk ¾ cup stale bread crumbs salt and pepper to taste Blend the melted butter with the sugar and eggs. Mix together the pea pulp, peanuts, seasonings, bread crumbs, and milk and combine with the first mixture. Turn into a greased pan and bake in a moderate oven (350 degrees F.) 25 minutes. Serve with tomato sauce or chopped pickle. This interesting entrée comes to you for the pleasant sum of approximately 17 cents and serves four generously.9

Sensuality is for you, not about you. It’s for you in a sense that you are allowed to indulge all of your senses and taste the goodness of this world and beyond. It’s also for you in a sense that you’re allowed to curate and express yourself in an authentic way (i.e. in the way you dress, communicate, live, love, play, etc.). However, sensuality is not ABOUT you, it’s about those to whom you were brought here to touch and inspire. It’s about the joy and pleasure you’re here to bring. You didn’t come here for yourself nor empty-handed, but you came here bearing special gifts. You were brought here to be a vessel of sensual innovation and a conveyor of heaven’s most deepest pleasures. Your passion is an indication of the sensual gift(s) you were endowed with before you made your grand entry into this world. Your divine mandate now is to exploit every sensual gift you have to the fullest whether it’s music, photography, boudoir or fashion modeling, etc. If you have a love for fashion, always dress impeccably well like my friend Kefilwe Mabote. If you have a love for good food and wine, create culinary experiences the world has never seen before like chef Heston Blumenthal whom I consider as one of the most eminent sensual innovators in the culinary field. Chef Heston has crafted the most sensually innovative culinary experience where each sense has been considered with unparalleled rigour. He believes that eating is a truly multi-sensory experience. This approach has not only led to innovative dishes like the famous bacon and egg ice cream, but also to playing sounds to diners through headphones, and dispersing evocative aromas with dry ice. Chef Heston is indeed a vessel of sensual innovation and a conveyor of heaven’s most deepest pleasures in his own right and field. So, what sensual gift(s) are you here to use? It doesn’t have to be a big thing. For instance, you may be a great home maker. That may be an area where you’re endowed with the most sensual innovative abilities than any other area in your life. You need to occupy and shine your light in that space, no matter how small it seems.

the Cool Girl. Men always say that as the defining compliment, don’t they? She’s a cool girl. Being the Cool Girl means I am a hot, brilliant, funny woman who adores football, poker, dirty jokes, and burping, who plays video games, drinks cheap beer, loves threesomes and anal sex, and jams hot dogs and hamburgers into her mouth like she’s hosting the world’s biggest culinary gang bang while somehow maintaining a size 2, because Cool Girls are above all hot. Hot and understanding. Cool Girls never get angry; they only smile in a chagrined, loving manner and let their men do whatever they want. Go ahead, shit on me, I don’t mind, I’m the Cool Girl. Men actually think this girl exists. Maybe they’re fooled because so many women are willing to pretend to be this girl. For a long time Cool Girl offended me. I used to see men – friends, coworkers, strangers – giddy over these awful pretender women, and I’d want to sit these men down and calmly say: You are not dating a woman, you are dating a woman who has watched too many movies written by socially awkward men who’d like to believe that this kind of woman exists and might kiss them. I’d want to grab the poor guy by his lapels or messenger bag and say: The bitch doesn’t really love chili dogs that much – no one loves chili dogs that much! And the Cool Girls are even more pathetic: They’re not even pretending to be the woman they want to be, they’re pretending to be the woman a man wants them to be. Oh, and if you’re not a Cool Girl, I beg you not to believe that your man doesn’t want the Cool Girl. It may be a slightly different version – maybe he’s a vegetarian, so Cool Girl loves seitan and is great with dogs; or maybe he’s a hipster artist, so Cool Girl is a tattooed, bespectacled nerd who loves comics. There are variations to the window dressing, but believe me, he wants Cool Girl, who is basically the girl who likes every fucking thing he likes and doesn’t ever complain. (How do you know you’re not Cool Girl? Because he says things like: ‘I like strong women.’ If he says that to you, he will at some point fuck someone else. Because ‘I like strong women’ is code for ‘I hate strong women.’)

In a village quaint and bright, Lived a chef with great delight. Every morn, with break of day, He’d cook his meals, then he’d say “Did you eat?” His voice so clear, Echoed far and echoed near. Neighbors smiled, children played, In his care, their hearts were laid. One fine day, a stranger came, Hungry, tired, seeking fame. “Teach me, chef, your art so fine, I long to make my dishes shine.” With a nod and knowing glance, The chef began the culinary dance. “First, you learn to truly care, For food is love, you must declare.” Days turned weeks, the lessons flew, The stranger learned and friendships grew. But fame and glory filled his mind, Leaving care and love behind. He opened a place, grand and vast, But love for food, a thing of the past. “Did you eat?” He’d never ask, Focused solely on his task. DID YOU EAT? Customers came, then soon they went, For something vital had been spent. Food was fine, but heart was cold, A lesson learned, a tale retold. Back he went, with heavy heart, To the chef who’d played his part. “Teach me now, what I have missed, For love and care, I have dismissed.” The chef then smiled, wise and kind, “To care for others, open your mind. The food you make, with love instill, And hearts you’ll nourish, a void you’ll fill.” “Did you eat?” He asked anew, And in that question, wisdom true. For food with love is more than treat, It’s a bond, a joy, a life complete. So here’s the tale, both light and deep, A lesson strong for all to keep. In every meal, in every greet, Ask with love, “Did you eat?

Did You Eat?" In a village quaint and bright, Lived a chef with great delight. Every morn, with break of day, He’d cook his meals, then he’d say “Did you eat?” His voice so clear, Echoed far and echoed near. Neighbors smiled, children played, In his care, their hearts were laid. One fine day, a stranger came, Hungry, tired, seeking fame. “Teach me, chef, your art so fine, I long to make my dishes shine.” With a nod and knowing glance, The chef began the culinary dance. “First, you learn to truly care, For food is love, you must declare.” Days turned weeks, the lessons flew, The stranger learned and friendships grew. But fame and glory filled his mind, Leaving care and love behind. He opened a place, grand and vast, But love for food, a thing of the past. “Did you eat?” He’d never ask, Focused solely on his task. Customers came, then soon they went, For something vital had been spent. Food was fine, but heart was cold, A lesson learned, a tale retold. Back he went, with heavy heart, To the chef who’d played his part. “Teach me now, what I have missed, For love and care, I have dismissed.” The chef then smiled, wise and kind, “To care for others, open your mind. The food you make, with love instill, And hearts you’ll nourish, a void you’ll fill.” “Did you eat?” He asked anew, And in that question, wisdom true. For food with love is more than treat, It’s a bond, a joy, a life complete. So here’s the tale, both light and deep, A lesson strong for all to keep. In every meal, in every greet, Ask with love, “Did you eat?

It’s just a devilish odd coincidence. I shared a boat – and a carriage – with Balcourt’s sister and cousin." "I didn’t realise he had a sister." "Well, he does." Richard abruptly pushed away his empty bowl. "What a great stroke of luck! Could you use the acquaintance with the sister to discover more about Balcourt’s activities?" "That," Richard said grimly, "is not an option." Geoff eyed him quizzically. "I realise that any sister of Balcourt’s is most likely repugnant at best, but you don’t need to propose to the girl. Just flirt with her a bit. Take her for a drive, call on her at home, use her as an entrée into the house. You’ve done it before." "Miss Balcourt is not repugnant." Richard twisted in his chair, and stared at the door. "What the devil is keeping supper?" Geoff leant across the table. "Well, if she’s not repugnant, then-what’s the – ah." "Ah? Ah? What the deuce do you mean by ‘ah’? Of all the nonsensical…" "You" – Geoff pointed at him with fiendish glee – "are unsettled not because you find her repugnant, but because you find her not repugnant." Richard was about to deliver a baleful look in lieu of a response, when he was saved by the arrival of the footman bearing a large platter of something covered with sauce. Richard leant forward and speared what looked like it might once have been part of a chicken, as the footman whisked off with his soup dish. "Have some," Richard suggested to Geoff, ever so subtly diverting the conversation to culinary appreciation. "Thank you." Undiverted, Geoff continued, "Tell me about your Miss Balcourt." "Leaving aside the fact that she is by no means my Miss Balcourt" – Richard ignored the sardonic stare coming from across the table – "the girl is as complete an opposite to her brother as you can imagine. She was raised in England, somewhere out in the countryside. She’s read Homer in the original Greek—" "This is serious," murmured Geoff. "Is she comely?" "Comely?" "You know, nice hair, nice eyes, nice…" Geoff made a gesture that Richard would have expected more readily from Miles.

went to her workshop three times a week to paint with Kirsten. She rarely frequented the Lark House dining room, preferring to eat out at local restaurants where the owners knew her, or in her apartment, when her daughter-in-law sent the chauffeur around with one of her favorite dishes. Irina kept only basic necessities in her kitchen: fresh fruit, oatmeal, whole-grain bread, honey. Alma and Seth often invited Irina to their ritual Sunday lunch at Sea Cliff, where the family paid the matriarch homage. To Seth, who had previously used any pretext not to arrive before dessert—for even he was unable to consider not putting in an appearance at all—Irina’s presence made the occasion infinitely more appealing. He was still stubbornly pursuing her, but since he was meeting with little success he also went out with previous girlfriends willing to put up with his fickleness. He was bored with them and did not succeed in making Irina jealous. As his grandmother often said and the family often repeated, why waste ammunition on vultures? It was yet another enigmatic saying often used by the Belascos. To Alma, these family reunions began with a pleasant sense of anticipation at seeing her loved ones, particularly her granddaughter, Pauline (she saw Seth frequently enough), but often ended up being a bore, since every topic of conversation became a pretext for getting angry, not from any lack of affection, but out of the bad habit of arguing over trivialities. Seth always looked for ways to challenge or scandalize his parents; Pauline brought to the table yet another cause she had embraced, which she explained in great detail, from genital mutilation to animal slaughterhouses; Doris took great pains to offer her most exquisite culinary experiments, which were veritable banquets, yet regularly ended up weeping in her room because nobody appreciated them; good old Larry meanwhile performed a constant balancing act to avoid quarrels. The grandmother took advantage of Irina to dissipate tension, because the Belascos always behaved in a civilized fashion in front of strangers, even if it was only a humble employee from

Men always say that as the defining compliment, don’t they? She’s a cool girl. Being the Cool Girl means I am a hot, brilliant, funny woman who adores football, poker, dirty jokes, and burping, who plays video games, drinks cheap beer, loves threesomes and anal sex, and jams hot dogs and hamburgers into her mouth like she’s hosting the world’s biggest culinary gang bang while somehow maintaining a size 2, because Cool Girls are above all hot. Hot and understanding. Cool Girls never get angry; they only smile in a chagrined, loving manner and let their men do whatever they want. Go ahead, shit on me, I don’t mind, I’m the Cool Girl. Men actually think this girl exists. Maybe they’re fooled because so many women are willing to pretend to be this girl. For a long time Cool Girl offended me. I used to see men – friends, coworkers, strangers – giddy over these awful pretender women, and I’d want to sit these men down and calmly say: You are not dating a woman, you are dating a woman who has watched too many movies written by socially awkward men who’d like to believe that this kind of woman exists and might kiss them. I’d want to grab the poor guy by his lapels or messenger bag and say: The bitch doesn’t really love chili dogs that much – no one loves chili dogs that much! And the Cool Girls are even more pathetic: They’re not even pretending to be the woman they want to be, they’re pretending to be the woman a man wants them to be. Oh, and if you’re not a Cool Girl, I beg you not to believe that your man doesn’t want the Cool Girl. It may be a slightly different version – maybe he’s a vegetarian, so Cool Girl loves seitan and is great with dogs; or maybe he’s a hipster artist, so Cool Girl is a tattooed, bespectacled nerd who loves comics. There are variations to the window dressing, but believe me, he wants Cool Girl, who is basically the girl who likes every fucking thing he likes and doesn’t ever complain. (How do you know you’re not Cool Girl? Because he says things like: “I like strong women.” If he says that to you, he will at some point fuck someone else. Because “I like strong women” is code for “I hate strong women.

What a joy this book is! I love recipe books, but it’s short-lived; I enjoy the pictures for several minutes, read a few pages, and then my eyes glaze over. They are basically books to be used in the kitchen for one recipe at a time. This book, however, is in a different class altogether and designed to be read in its entirety. It’s in its own sui generis category; it has recipes at the end of most of the twenty-one chapters, but it’s a book to be read from cover to cover, yet it could easily be read chapter by chapter, in any order, as they are all self-contained. Every bite-sized chapter is a flowing narrative from a well-stocked brain encompassing Balinese culture, geography and history, while not losing its main focus: food. As you would expect from a scholar with a PhD in history from Columbia University, the subject matter has been meticulously researched, not from books and articles and other people’s work, but from actually being on the ground and in the markets and in the kitchens of Balinese families, where the Balinese themselves learn their culinary skills, hands on, passed down orally, manually and practically from generation to generation. Vivienne Kruger has lived in Bali long enough to get it right. That’s no mean feat, as the subject has not been fully studied before. Yes, there are so-called Balinese recipe books, most, if I’m not mistaken, written by foreigners, and heavily adapted. The dishes have not, until now, been systematically placed in their proper cultural context, which is extremely important for the Balinese, nor has there been any examination of the numerous varieties of each type of recipe, nor have they been given their true Balinese names. This groundbreaking book is a pleasure to read, not just for its fascinating content, which I learnt a lot from, but for the exuberance, enthusiasm and originality of the language. There’s not a dull sentence in the book. You just can’t wait to read the next phrase. There are eye-opening and jaw-dropping passages for the general reader as Kruger describes delicacies from the village of Tengkudak in Tabanan district — grasshoppers, dragonflies, eels and live baby bees — and explains how they are caught and cooked. She does not shy away from controversial subjects, such as eating dog and turtle. Parts of it are not for the faint-hearted, but other parts make you want to go out and join the participants, such as the Nusa Lembongan fishermen, who sail their outriggers at 5.30 a.m. The author quotes Miguel Covarrubias, the great Mexican observer of the 1930s, who wrote “The Island of Bali.” It has inspired all writers since, including myself and my co-author, Ni Wayan Murni, in our book “Secrets of Bali, Fresh Light on the Morning of the World.” There is, however, no bibliography, which I found strange at first. I can only imagine it’s a reflection of how original the subject matter is; there simply are no other sources. Throughout the book Kruger mentions Balinese and Indonesian words and sometimes discusses their derivations. It’s a Herculean task. I was intrigued to read that “satay” comes from the Tamil word for flesh ( sathai ) and that South Indians brought satay to Southeast Asia before Indonesia developed its own tradition. The book is full of interesting tidbits like this. The book contains 47 recipes in all, 11 of which came from Murni’s own restaurant, Murni’s Warung, in Ubud. Mr Dolphin of Warung Dolphin in Lovina also contributed a number of recipes. Kruger adds an introduction to each recipe, with a detailed and usually very personal commentary. I think my favorite, though, is from a village priest (pemangku), I Made Arnila of the Ganesha (Siwa) Temple in Lovina. water. I am sure most will enjoy this book enormously; I certainly did.” Review published in The Jakarta Globe, April 17, 2014. Jonathan Copeland is an author and photographer based in Bali. thejakartaglobe/features/spiritual-journey-culinary-world-bali

The great thing about cooking for one is you're free to repeatedly dip your spork into the pot to taste test without creating a culinary faux pas. If you happen to be cooking for a companion, you’ll need to wait till their back is turned.

I’m not going to argue with someone whose great culinary achievement is microwaving a corn dog.

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Discover culinary greatness at Spice Mantra, the crown gem of dining in Hampton, Melbourne. Indulge in exquisite flavors and perfect service that have procured us the standing as the best restaurant in the area. From traditional Indian delicacies to contemporary twists, experience a gastronomic excursion like no other at Spice Mantra.

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Thanks so much. I'm really enjoying the book. I've known a lot about Bali over my 37 years of going there ... but I didn't always know WHY those things were that way culturally, so it's been a fun read !!" Danielle Surkatty, Member of the Organizing Committee, Living in Indonesia, A Site for Expatriates. March 2014 "Such a handsome book! Tuttle did a great job on the design, both inside and out. I've only had a chance to skim the contents but look forward to reading it all. Of course, I'm no authority on food, Balinese or otherwise, but I think I'm a good judge of books. Yours is first rate." Cordially, Dr. Alden Vaughan, Professor of American History, Columbia University, New York. March 2014 "Dr. Vivienne Kruger Ph.D has emerged on a growing list of champions of Balinese cuisine with the publication of Balinese Food: The Traditional Cuisine and Food Culture of Bali (Tuttle Publishing, 2014). Vivienne Kruger’s long connection to Bali, her love of Balinese food and academic eye for detail has resulted in a book that breaks new ground in its study of Balinese culture, the Island's delicious food and the accompanying ancient traditional cooking methods." A Taste of Bali. From the Bookshelf - Balinese Food: The Traditional Cuisine and Food Culture of Bali (2/22/2014) Bali Update, Feb. 24, 2014. Edition 912. Bali Discovery "Balinese Food: The Traditional Cuisine & Food Culture of Bali. Just when you thought you knew a lot about Bali, along comes this in-depth look at the cuisine and how it fits into everyday culture. In Balinese Food the author brings to life Bali's time-honored and authentic village cooking traditions. In over 20 detailed chapters, she explores how the islands intricate culinary art is an inextricable part of Bali's Hindu religion, its culture and its community life. This book provides a detailed roadmap for those who wish to make their own exciting exploration of the exotic world of Balinese cooking!" Living in Indonesia. A Site for Expatriates. Recommended Publications.

Healthy Waldorf Salad Waldorf salad is just one of those recipes that consistently amazes. It’s a great culinary invention and is one of my favorite dishes. It is simple yet it can easily become the best part about a meal. There are many different varieties and ways to customize, all of which are awesome. This recipe cuts out some of the fat, oil, and calories used in other recipes. Instead of using heavy cream and mayo, it uses yogurt and lemon juice. Feel free to customize, however you wish. Ingredients – - 1/4 cup of Yogurt - 1 Tablespoon of Fresh Lemon Juice - 1/2 teaspoon of Salt - 1/2 teaspoon of Pepper - Around 2 cups of Apple or roughly one large Apple, cored and cut into bite size pieces - 1/2 cup of Celery, thinly sliced - 1/2 cup of Grapes, halfed - 1/2 cup of Walnuts, chopped - 3/4 cup of Lettuce - 2 teaspoons of Honey Directions- In a large bowl, whisk together Yogurt and Fresh Lemon Juice. Stir in Salt and Pepper. Mix in Apple, Celery, and Grapes. Toast the Walnuts. Mix in Walnuts and Lettuce. Top salad with Honey. Serve.

Food was also expensive: In the summer of 1849, a dozen eggs cost $12 and a loaf of bread worth 5 cents cost 50 cents. Most of the city’s inhabitants were bachelors who were remarkably (but typically for their time) innocent of even the most rudimentary knowledge of cooking, cleaning, or anything domestic. As a result—and because few lodgings had cooking facilities—almost everyone ate in restaurants. (It is said that this is the origin of San Francisco’s tradition as a great restaurant town.) There were culinary establishments for every taste and budget, from the high-end Delmonico’s, where a meal could cost $10, to filthy dives where $1 would buy a meal of boiled beef, bread, and coffee. Many men ate standing up at street stands. Others frequented the “Celestial” (Chinese) restaurants that had already begun to open.

For city people, time was fractured into finite segments like boxes on a conveyer belt. On the farm, time was continuous, like a string around a tree, one season flowing inevitably into the next. For

The food authorities who led America through the Depression were overwhelmingly white, Anglo-Saxon women. Not unreasonably, their ideas about food reflected where they came from, culturally speaking. Who but a WASP could think up a diet based around milky chowders and creamed casseroles?

Food, like language, is always in motion, propelled by the same events that fill our history books. Wars, advances in science and technology, and shifting patterns of migration and commerce are continuously shaping and reshaping the foods that sustain us.

In the great urban centers, the pulse of the factory served as a kind of metronome for the city at large. In the urban workplace, where wages were paid by the hour, efficiency was a measure of success. Factory hands demonstrated their worth by completing the maximum number of standardized motions in a given period. After the factory whistle blew, their time was their own. But even at leisure, city dwellers saw time as a resource, like coal or copper. The fear that time might run out, as every resource will, left them with the dread of time wasted. On the farm, meanwhile, time was not something you stockpiled like firewood. Farm chores took as long as they took—there was no rushing an ear of corn—and the workday stretched to accommodate the tasks at hand. Time was elastic. The minutes and hours that mattered so much to city folk were irrelevant to the drawn-out biological processes on which the farmer depended. In place of the clock, the farmer’s yardstick for measuring time was the progress of the seasons. As a result, his view of time was expansive, focused on the sweeping cycles of the natural world. For city people, time was fractured into finite segments like boxes on a conveyer belt. On the farm, time was continuous, like a string around a tree, one season flowing inevitably into the next. For

Keeping the family nourished on half of what we had to spend four years ago takes more than womanly instinct and maternal advice. It takes knowing whether you get more protein for your money in eggs or meat, whether there’s enough calcium for Johnny’s bones and teeth in spinach or do you have to buy the more expensive vegetables. It takes knowledge of the chemistry of cooking: the effects of heat on vitamins, and how to cook cheap cuts of meat so that they are nourishing and palatable.5

Absinthe is legal today in Europe, the United States, and many places around the world. Some governments regulate the amount of thujone that may be present in the finished product—this in spite of the fact that many other culinary plants, including sage, are even higher in thujone and aren’t regulated at all.

Chefs strived to entertain guests with their culinary feats, creating such whimsical concoctions as the mythical creature the “cockatryce,” a combination of capon legs and the body of a suckling pig. Robert May, the author of The Accomplisht Cook, amused diners by baking deer-shaped baked dough filled with red wine so it appeared to “bleed” when pierced. He also built a table-size battlefield with dough battleships and tiny dough cannons ignited by real gunpowder and even provided the ladies with eggshells filled with scented water to be thrown on the floor to dispel the scent of the gunpowder. Ring, bells, aloud; burn, bonfires, clear and bright, To entertain great England’s lawful king. KING HENRY VI, PART II, 5.1

Home Economics & Civics What ever happened to the two courses that were cornerstone programs of public education? For one, convenience foods made learning how to cook seem irrelevant. Home Economics was also gender driven and seemed to stratify women, even though most well paid chefs are men. Also, being considered a dead-end high school program, in a world that promotes continuing education, it has waned in popularity. With both partners in a marriage working, out of necessity or choice, career-minded couples would rather go to a restaurant or simply micro-burn a frozen pre-prepared food packet. Almost anybody that enjoys the preparation of food can make a career of it by going to a specialty school such as the Culinary Institute of America along the Hudson River in Hyde Park, New York. Also, many colleges now have programs that are directed to those that are interested in cooking as a career. However, what about those that are looking to other career paths but still have a need to effectively run a household? Who among us is still concerned with this mundane but necessary avocation that so many of us are involved with? Public Schools should be aware that the basic requirements to being successful in life include how to balance and budget a checking and a savings account. We should all be able to prepare a wholesome, nutritious and delicious meal, make a bed and clean up behind one’s self, not to mention taking care of children that may become a part of the family structure. Now, note that this has absolutely nothing to do with politics and is something that members of all parties can use. Civics is different and is deeply involved in politics and how our government works. However, it doesn’t pick sides…. What it does do is teach young people the basics of our democracy. Teaching how our Country developed out of the fires of a revolution, fought out of necessity because of the imposing tyranny of the British Crown is central. How our “Founding Fathers” formed this union with checks and balances, allowing us to live free, is imperative. Unfortunately not enough young people are sufficiently aware of the sacrifices made, so that we can all live free. During the 1930’s, most people understood and believed it was important that we live in and preserve our democracy. People then understood what Patrick Henry meant when in 1776 he proclaimed “Give me liberty or give me death.” During the 1940’s, we fought a great war against Fascist dictatorships. A total of sixty million people were killed during that war, which amounted to 3% of everyone on the planet. If someone tells us that there is not enough money in the budget, or that Civic courses are not necessary or important, they are effectively undermining our Democracy. Having been born during the great Depression of the 1930’s, and having lived and lost family during World War II, I understand the importance of having Civics taught in our schools. Our country and our way of life are all too valuable to be squandered because of ignorance. Over 90 million eligible voters didn’t vote in the 2016 presidential election. This means that 40% of our fellow citizens failed to exercise their right to vote! Perhaps they didn’t understand their duty or how vital their vote is. Perhaps it’s time to reinvigorate what it means to be a patriotic citizen. It’s definitely time to reinstitute some of the basic courses that teach our children how our American way of life works. Or do we have to relive history again?

CHOCOLATE CAKE ½ cup butter ¾ cup cocoa ½ cup hot water 1 cup sugar 3 teaspoons baking powder 1 cup honey 4 eggs 1 cup milk 2½ cups cake flour Cream butter, sugar, honey and cocoa and add the hot water, beat well, then add well beaten eggs, flour, baking powder and milk. Bake in a moderate oven (350) for 40 to 50 minutes.2

Vinegar is wildly overlooked. It's great to add flavor, and it has no calories, plus it has great shelf life. Really wakes up food.

Perhaps the most important thing I came to understand during my decade at HoJo's was that Americans had extremely open palates compared to French diners. They were willing to try items that lay outside their normal range of tastes. If they liked the food, that was all that mattered. I wasn't constantly battling ingrained prejudices as I would have been in France, where doing something as simple as adding carrots to boeuf bourguignon could have gotten me guillotined, not because carrots make the dish taste bad (they are great), but because it wouldn't be the way a boeuf was supposed to be made. In France, unless a dish was prepared exactly "right," people would know and complain. In the States, if it tasted good, then fine, the customer was happy. A whole new world of culinary possibilities had opened up before me.

Where great minds of science failed, Parisian foodie and confectioner Nicolas Appert prevailed. Appert was a “jack of all trades,” according to the Can Manufacturers Institute. He had traversed the gustatory universe as a candy maker, vintner, chef, brewer, pickle maker, and more. His exceptionally wide-ranging culinary wanderings gave him an advantage over scientists who focused on the science of preservation. “Having spent my days in the pantries, the breweries, store-houses, and cellars of Champagne, as well as in the shops, manufactories, and warehouses of confectioners, distillers, and grocers,” he wrote in the aptly titled Art of Preserving All Kinds of Animal and Vegetable Substances for Several Years, “I have been able to avail myself, in my process, of a number of advantages, which the greater number of those persons have not possessed, who have devoted themselves to the art of preserving provisions.

The vices of these savages are very few when compared to ours... One does not see here greed for another man's wealth, because articles of prime necessity are very few and all are common. Hunger obliges no one to rob on the highways, or to resort to piracy. The natural bounty was so great that the natives actually fought some wars with food, trying to outdo one another with culinary gifts at their potlatches.

I wouldn't want this to turn into a generic Asian hodgepodge, for example. Or a brand where the Korean part is no longer core to the business. Or the branding is offensive. Remember when Abercrombie and Fitch had all those offensive Asian T-shirts a few years back? I wouldn't want that to happen." Wyatt slurped his straw. "Jessie, sometimes you really overthink it all. For a company your size, the offer is more than fair. You'll have so much money, you can go invest it somewhere and retire on a secluded beach. These guys, Rich and Tommy, they have vision! They make magic happen with any business they acquire. Their Persian Eats cookbook based on their Netflix series has held the number one spot on the bestseller list for three months. The author is this fancy Culinary Institute of the Arts instructor. Dudley something; I forget his name, some English dude. Tommy, didn't you tell me he was chomping at the bit to do a splashy Seoul Sistas cookbook?" My whole body tensed. "We already have one coming out. And did you just say a White dude would be writing a Korean Seoul Sistas cookbook?" He backtracked in the most Wyatt-like way. "I never said that exactly. And I didn't say he was White." "With a name like Dudley, he's not exactly a sista." The silence in the room was palpable. Wyatt asked, "So no deal? Any smart business leader would jump at this opportunity." My God. Was he serious? "No deal." I looked at Daniel, pleading for any lifeline he could throw me to get me out of there. He stood from his chair. "Rich, Tommy, as always, it's been a pleasure working with you these last few weeks, but my contract ends now, at five P.M. And Wyatt, I'm respectfully declining your offer of full-time employment." Wyatt's mouth formed a perfect O. "But... why?" "I have a new client to counsel. Jessie Kim. And effective immediately, we'll be declining your offer and evaluating all of our options for selling or retaining her business." I stood and pushed the chair back with my leg. "Thank you so much for finding time to meet with me, and it was great meeting you, Rich and Tommy." Shooting a death stare at Wyatt, I continued, "As a smart business leader in a new and growing category, it's best for me now to consider my options and explore alternatives.

After a great deal of culinary soul-searching I picked the almond apricot pound cake with Amaretto, a black chocolate espresso cake with a burnt-orange frosting, and the beloved sweet potato cake with rum-soaked raisins. I could either make it in a Bundt pan with a spiked glaze or I could make it in three layers with a cream-cheese frosting. In the end I settled on the latter because I knew my cream cheese was one of my greatest strengths (the secret being to substitute fiori di Sicilia for the vanilla). It made me slightly crazy to think of leaving out the lemon cake with lemon-curd frosting- everyone died over that cake- but the frosting was very wet and the layers had a tendency to slide when transported. I loved the little lime-soaked coconut cakes but so many people took issue with coconut. A genoise was perfect for showing off, but if I wasn't there to serve it myself, I couldn't trust that it would be completely understood and I didn't think there would be any point in sending a container of syrup on the side with written instructions. And what about the sticky toffee pudding with its stewed dates and caramel sauce? That was as much a cake as anything else if you were willing to expand your boundaries little. I wasn't sure about the chocolate. It was my best chocolate cake but I didn't absolutely love chocolate. Still, I knew other people did. I felt I needed an almond cake and this one worked in the apricots, but I wasn't so sure about not having a frosting. Would it seem too plain? And the sweet potato cake, I had to have that. That was the cake from which everything had started. I had to make a commitment. I had to bake.

Adaptogens: Herbs for Strength, Stamina, and Stress Relief by David Winston and Steven Maimes An in-depth discussion of adaptogens with detailed monographs for many adaptogenic, nervine, and nootropic herbs. Adaptogens in Medical Herbalism: Elite Herbs and Natural Compounds for Mastering Stress, Aging, and Chronic Disease by Donald R. Yance A scientifically based herbal and nutritional program to master stress, improve energy, prevent degenerative disease, and age gracefully. Alchemy of Herbs: Transform Everyday Ingredients into Foods and Remedies That Heal by Rosalee de la Forêt This book offers an introduction to herbal energetics for the beginner, plus a host of delicious and simple recipes for incorporating medicinal plants into meals. Rosalee shares short chapters on a range of herbs, highlighting scientific research on each plant. The Business of Botanicals: Exploring the Healing Promise of Plant Medicines in a Global Industry by Ann Armbrecht Forbes In a world awash with herbal books, this is a much-needed reference, central to the future of plant medicine itself. Ann weaves a complex tapestry through the story threads of the herbal industry: growers, gatherers, importers, herbalists, and change-making business owners and non-profits. As interest in botanical medicine surges and the world’s population grows, medicinal plant sustainability is paramount. A must-read for any herbalist. The Complete Herbal Tutor: The Ideal Companion for Study and Practice by Anne McIntyre Provides extensive herbal profiles and materia medica; offers remedy suggestions by condition and organ system. This is a great reference guide for the beginner to intermediate student. Foundational Herbcraft by jim mcdonald jim mcdonald has a gift for explaining energetics in a down-to-earth and engaging way, and this 200-page PDF is a compilation of his writings on the topic. jim’s categorization of herbal actions into several groups (foundational actions, primary actions, and secondary actions) adds clarity and depth to the discussion. Access the printable PDF and learn more about jim’s work here. The Gift of Healing Herbs: Plant Medicines and Home Remedies for a Vibrantly Healthy Life by Robin Rose Bennett A beautiful tour of some of our most healing herbs, written in lovely prose. Full of anecdotes, recipes, and simple rituals for connecting with plants. Herbal Healing for Women: Simple Home Remedies for All Ages by Rosemary Gladstar Thorough and engaging materia medica. This was the only book Juliet brought with her on a three-month trip to Central America and she never tired of its pages. Information is very accessible with a lot of recipes and formulas. Herbal Recipes for Vibrant Health: 175 Teas, Tonics, Oils, Salves, Tinctures, and Other Natural Remedies for the Entire Family by Rosemary Gladstar Great beginner reference and recipe treasury written by the herbal fairy godmother herself. The Modern Herbal by Maude Grieve This classic text was first published in 1931 and contains medicinal, culinary, cosmetic, and economic properties, plus cultivation and folklore of herbs. Available for free online.

The kitchen has long been a place of submission and serfdom for a great many people, especially women. But it can also be a source of power, somewhere a timid hand can become brave.

A litre of frozen sea buckthorn juice, fiercely orange, as orange as marigolds in full bloom, is defrosting in the sink. Sea buckthorn grows along the coast on sand dunes in Britain, but it is rarely used here--- unlike in Russia and Central Asia, where it also thrives, and is offered as a standard addition to hot tea in cafés. Legend hints that warrior-rulers and conquerors such as Genghis Khan and Alexander the Great, who stormed across the steppes of Central Asia and Mongolia, tanked up their armies on the berries, and perhaps their horses, too. Sea buckthorn's Latin name, Hippophae rhamnoides, means 'shiny horse', and some historians suggest that in ancient times, after a battle, when the horses were left to graze, they would come back with glossy manes, having feasted on sea buckthorn. Others link the name to the mythical flying horse, Pegasus.

I'll generally take a standup mercenary who takes pride in his professionalism over an artist any day. When I hear 'artist', I think of someone who doesn't think it necessary to show up at work on time. More often than not their efforts, convinced as they are of their own genius, are geared more to giving themselves a hard-on than satisfying the great majority of dinner customers. Personally, I'd prefer to eat food that tastes good and is an honest reflection of its ingredients, than a 3-foot-tall caprice constructed from lemon grass, lawn trimmings, coconuts and red curry. You could lose an eye trying to eat that. When a job applicant starts telling me how Pacific Rim-job cuisine turns him on and inspires him, I see trouble coming. Send me another Mexican dishwasher anytime. I can teach him to cook. I can't teach character. Show up at work on time six months in a row and we'll talk about red curry paste and lemon grass. Until then, I have four words for you: 'Shut the fuck up.

AMONG THE BEVY of attractions that New York offered early twentieth-century tourists was the spectacle of the city’s breadlines.

It is an inescapable fact that the Great British Pudding is made of flour and water. In other words, our sweet culinary heritage is based on little more than glue. Sure, our puddings are sweetened with jam, or currants, or treacle, or syrup, or honey, or chocolate, or apples, but at their heart and soul is glue – something that cannot be said for a French crème brulée or an Italian tiramisu, or even a New York cheesecake.

LlVER LOAF 2 pounds liver 4 slices bacon ¼ cup chopped parsley 1 onion 1 cup milk 2 flaked wheat cereal biscuits, crumbed 3 beaten eggs salt and pepper ½ cup tomato ketchup Method—Let liver slices stand in hot water 10 minutes; drain. Grind with onion, parsley and bacon. Add beaten eggs, crumbs and seasonings and pack firmly into loaf pan. Spread tomato ketchup over top of loaf. Bake one hour at 350 degrees. Garnish with broiled bacon slices.

They embarked on all kinds of reducing regimens, including the canned pineapple and lamb chop diet, supposedly popular among movie stars: “For breakfast the order is one lamb chop and one slice of pineapple. For luncheon two lamb chops and one slice of pineapple. For dinner two lamb chops and two slices of pineapple.

In 1928, the Chillicothe Baking Company of Missouri began selling the first loaves of presliced bread under the Kleen Maid Bread brand.

Manistee was known as a wide-open town, a lucrative stopover for glassware salesmen because lumbermen, when properly drunk, liked to smash their drinking vessels.

However, not even science could account for all the variables that people introduced to the equation.

Back in the ’70s, the only way I encountered cauliflower was boiled to hell and drenched with a butter or cheese sauce. Worse, to me as a kid, raw cauliflower looked kind of like brains. After those early cauliflower traumas, I wasn’t in a hurry to give it a second chance. But proper cooking techniques can elevate this seemingly mundane vegetable to the culinary heights it deserves. Cauliflower is insanely delicious when it is roasted so its edges go all crispy and caramelized and it tastes mysteriously rich and complex. I’m keeping it simple and mostly unadorned here, but I love that cauliflower is a great canvas on which you can improvise with all sorts of flavors: I often add a bit of anchovies or raisins or grated lemon zest. Serves 4 Scant ½ cup extra virgin olive oil 4 garlic cloves, smashed and peeled 4 spring onions or large scallions, trimmed and chopped 1 medium head cauliflower or Romanesco (about 2 pounds), cored and broken into florets ½ teaspoon fine sea salt Freshly ground black pepper 6 bay leaves, preferably fresh 1 cup white wine 1 lemon A small handful of fresh flat-leaf parsley leaves, torn Heat the olive oil in a large skillet over medium-high heat until hot but not smoking. Add the garlic and cook just until it starts to color, a minute or so, then add the spring onions and cook until you can smell the aromatics, another minute or so. Add the cauliflower and season with the salt and pepper to taste. Then let the cauliflower just sit, without stirring, for 5 minutes. You want to get some great, deep color on it, and that’s how you do it—no stirring. After 5 minutes, check the underside of a cauliflower piece. Nice and browned? Great.

There once lived an old man who had a wish. He prayed to God that before he died he would get the chance to see the difference between heaven and hell. One night an angel appeared before the old man’s bed and granted his wish. The angel blindfolded the man and spoke: “First you shall see hell.” The old man felt a momentary weightlessness and then the angel removed the blindfold. The old man found himself standing in a boundless dining hall filled with large, rounded tables, ornate with gold. Each table was piled high with the most delicious of foods: fruits, vegetables, breads, cheeses, meats, desserts—everything you can imagine was there and exquisitely prepared. The man salivated at the sight as the intoxicating aromas filled his nose. However, the old man noticed everyone seated at the dining tables was sickly with gaunt, morose faces seared with frustration. Each diner held a long spoon. These spoons must have been over three feet long. While the people cursed to hell could reach with their spoons any delectable food they wanted, they could not get the food into their mouths. The hell-dwellers were in a constant state of torment, starved and desperate to taste what was just inches away. Sickened, the old man cried, “Please stop—take me to heaven!” And so the man was blindfolded again. “Now you will see heaven,” the angel said. After a familiar weightlessness, the blindfold was removed. The old man was confused. It was like he never left. He was once again in a great dining hall with the same round tables piled high with the same culinary lavishness. And just like hell, he saw these people also had long spoons preventing them from feeding themselves. However, as the old man looked closer, he noticed that the people in this dining hall were plumply vivacious and smiling; laughter and cheer filled the air. As he panned through the hall and processed the joyous sounds, the difference between heaven and hell finally struck him: The people in heaven were using those long spoons to feed each other.

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The best royal cooks were expected to seek out unusual ingredients and create new recipes. While this inventiveness provided the royal table with delightful culinary experiences, it also served a practical purpose. A great empire always needed more food. In years when one crop failed, they needed to know that another might take its place. Royal cooks helped the empire discover new ingredients that might feed the hungry populace during feast or famine seasons. They were part artisans, part researchers, and part students. A good cook never stopped learning.

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