Greek Food Quotes

Tomatoes and oregano make it Italian; wine and tarragon make it French. Sour cream makes it Russian; lemon and cinnamon make it Greek. Soy sauce makes it Chinese; garlic makes it good.

Alcohol makes other people less tedious, and food less bland, and can help provide what the Greeks called entheos, or the slight buzz of inspiration when reading or writing. The only worthwhile miracle in the New Testament—the transmutation of water into wine during the wedding at Cana—is a tribute to the persistence of Hellenism in an otherwise austere Judaea. The same applies to the seder at Passover, which is obviously modeled on the Platonic symposium: questions are asked (especially of the young) while wine is circulated. No better form of sodality has ever been devised: at Oxford one was positively expected to take wine during tutorials. The tongue must be untied. It's not a coincidence that Omar Khayyam, rebuking and ridiculing the stone-faced Iranian mullahs of his time, pointed to the value of the grape as a mockery of their joyless and sterile regime. Visiting today's Iran, I was delighted to find that citizens made a point of defying the clerical ban on booze, keeping it in their homes for visitors even if they didn't particularly take to it themselves, and bootlegging it with great brio and ingenuity. These small revolutions affirm the human.

Our great mistake in education is, as it seems to me, the worship of book-learning–the confusion of instruction and education. We strain the memory instead of cultivating the mind. The children in our elementary schools are wearied by the mechanical act of writing, and the interminable intricacies of spelling; they are oppressed by columns of dates, by lists of kings and places, which convey no definite idea to their minds, and have no near relation to their daily wants and occupations; while in our public schools the same unfortunate results are produced by the weary monotony of Latin and Greek grammar. We ought to follow exactly the opposite course with children–to give them a wholesome variety of mental food, and endeavor to cultivate their tastes, rather than to fill their minds with dry facts. The important thing is not so much that every child should be taught, as that every child should be given the wish to learn. What does it matter if the pupil know a little more or a little less? A boy who leaves school knowing much, but hating his lessons, will soon have forgotten almost all he ever learned; while another who had acquired a thirst for knowledge, even if he had learned little, would soon teach himself more than the first ever knew.

I will always come back to you.” …I lean forward and kiss him because he’s my hunger and my food, my thirst and my water, my air and my every breath.

Tell me what you do with the food you eat, and I'll tell you who you are. Some turn their food into fat and manure, some into work and good humor, and others, I'm told, into God. So there must be three sorts of men. I'm not one of the worst, boss, nor yet one of the best. I'm somewhere in between the two. What I eat I turn into work and good humor. That's not too bad, after all!' He looked at me wickedly and started laughing. 'As for you, boss,' he said, 'I think you do your level best to turn what you eat into God. But you can't quite manage it, and that torments you. The same thing's happening to you as happened to the crow.' 'What happened to the crow, Zorba?' 'Well, you see, he used to walk respectably, properly - well, like a crow. But one day he got it into his head to try and strut about like a pigeon. And from that time on the poor fellow couldn't for the life of him recall his own way of walking. He was all mixed up, don't you see? He just hobbled about.

Is he good? Or is he bad? That's the only thing I ask nowadays. And as I grow older—I'd swear this on the last crust I eat—I feel I shan't even go on asking that! Whether a man's good or bad, I'm sorry for him, for all of 'em. The sight of a man just rends my insides, even if I act as though I don't care a damn! There he is, poor devil, I think, he also eats and drinks and makes love and is frightened, whoever he is: he has his God and his devil just the same, and he'll peg out and lie as stiff as a board beneath the ground and be food for worms, just the same. Poor devil! We're all brothers! All worm-meat!

Never mind that Britain has a German royal family, a Norman ruling elite, a Greek patron saint, a Roman/Middle Eastern religion, Indian food as its national cuisine, an Arabic/Indian numeral system, a Latin alphabet and an identity predicated on a multi-ethnic, globe-spanning empire

The people I love the best jump into work head first without dallying in the shallows and swim off with sure strokes almost out of sight. They seem to become natives of that element, the black sleek heads of seals bouncing like half submerged balls. I love people who harness themselves, an ox to a heavy cart, who pull like water buffalo, with massive patience, who strain in the mud and the muck to move things forward, who do what has to be done, again and again. I want to be with people who submerge in the task, who go into the fields to harvest and work in a row and pass the bags along, who stand in the line and haul in their places, who are not parlor generals and field deserters but move in a common rhythm when the food must come in or the fire be put out. The work of the world is common as mud. Botched, it smears the hands, crumbles to dust. But the thing worth doing well done has a shape that satisfies, clean and evident. Greek amphoras for wine or oil, Hopi vases that held corn, are put in museums but you know they were made to be used. The pitcher cries for water to carry and a person for work that is real.

A Persian, a Turk, an Arab, and a Greek were traveling to a distant land when they began arguing over how to spend the single coin they possessed among themselves. All four craved food, but the Persian wanted to spend the coin on angur; the Turk, on uzum; the Arab, on inab; and the Greek, on stafil. The argument became heated as each man insisted on having what he desired. A linguist passing by overheard their quarrel. “Give the coin to me,” he said. “I undertake to satisfy the desires of all of you.” Taking the coin, the linguist went to a nearby shop and bought four small bunches of grapes. He then returned to the men and gave them each a bunch. “This is my angur!” cried the Persian. “But this is what I call uzum,” replied the Turk. “You have brought me my inab,” the Arab said. “No! This in my language is stafil,” said the Greek. All of a sudden, the men realized that what each of them had desired was in fact the same thing, only they did not know how to express themselves to each other. The four travelers represent humanity in its search for an inner spiritual need it cannot define and which it expresses in different ways. The linguist is the Sufi, who enlightens humanity to the fact that what it seeks (its religions), though called by different names, are in reality one identical thing. However—and this is the most important aspect of the parable—the linguist can offer the travelers only the grapes and nothing more. He cannot offer them wine, which is the essence of the fruit. In other words, human beings cannot be given the secret of ultimate reality, for such knowledge cannot be shared, but must be experienced through an arduous inner journey toward self-annihilation. As the transcendent Iranian poet, Saadi of Shiraz, wrote, I am a dreamer who is mute, And the people are deaf. I am unable to say, And they are unable to hear.

Assumption Two: God only cares about spiritual things. To be honest, I don't even know what this means, but those elusive spiritual things have been helping Christians cop out of true holiness for centuries. We are all like accountants with wizard-like abilities, funneling our choices and goals and actions through shell corporations and off-shore banks of unrighteousness. God only cares about spiritual things? His kingdom is a spiritual kingdom? Are you kidding me? God only cares how we emote at him? That's part of it, sure, but I was pretty sure that He made physical animals and a physical man and gave him a physical job. I was pretty sure that He made a physical tree with physical fruit and told that physical man not to eat it or he would physically die. He physically ate it anyway and now we physically go into the physical ground, physically rot, and become physical plant and physical worm food. And because of this incredibly physical problem, He made things even more clear when His own Son took on physical flesh to lead a physical life that lead to a physical cross where He physically absorbed our curse, was physically tortured, and bought you and bought me and bought this whole physical world with His physical blood. If He'd wanted a spiritual kingdom, He could have saved Himself a huge amount of trouble (to say nothing of making the Greek philosophers and medieval gnostics a lot happier), by just skipping Christmas and the Crucifixion.

Never mind that Britain has a German royal family, a Norman ruling elite, a Greek patron saint, a Roman/Middle Eastern religion, Indian food as its national cuisine, an Arabic/Indian numeral system, a Latin alphabet and an identity predicated on a multi-ethnic, globe-spanning empire – ‘fuck the bloody foreigners’.

How did we forget these lessons from the past? How did we go from knowing that the best athletes in the ancient Greek Olympics must consume a plant-based diet to fearing that vegetarians don’t get enough protein? How did we get to a place where the healers of our society, our doctors, know little, if anything, about nutrition; where our medical institutions denigrate the subject; where using prescription drugs and going to hospitals is the third leading cause of death? How did we get to a place where advocating a plant-based diet can jeopardize a professional career, where scientists spend more time mastering nature than respecting it? How did we get to a place where the companies that profit from our sickness are the ones telling us how to be healthy; where the companies that profit from our food choices are the ones telling us what to eat; where the public’s hard-earned money is being spent by the government to boost the drug industry’s profits; and where there is more distrust than trust of our government’s policies on foods, drugs and health? How did we get to a place where Americans are so confused about what is healthy that they no longer care?

Simply being alive was not enough. The Greeks needed a new fantasy to make the world more exciting. With their war, wine, poetry, gods, and food, they needed to get high. Maybe we all did.

Now keep in mind that the typical Greek myth goes something like this: innocent shepherd boy is minding his own business, an overflying god spies him and gets a hard-on, swoops down and rapes him silly; while the victim is still staggering around in a daze, that god’s wife or lover, in a jealous rage, turns him–the helpless, innocent victim, that is–into let’s say an immortal turtle and e.g. power-staples him to a sheet of plywood with a dish of turtle food just out of his reach and leaves him out in the sun forever to be repeatedly disemboweled by army ants and stung by hornets or something. So if Arachne had dissed anyone else in the Pantheon, she would have been just a smoking hole in the ground before she knew what hit her.

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the impossibility of defining true human purposes correctly and completely. This, in turn, means that what I have called the standard model—whereby humans attempt to imbue machines with their own purposes—is destined to fail. We might call this the King Midas problem: Midas, a legendary king in ancient Greek mythology, got exactly what he asked for—namely, that everything he touched should turn to gold. Too late, he discovered that this included his food, his drink, and his family members, and he died in misery and starvation.

It’s like we've been flung back in time," he said. "Here we are in the Stone Age, knowing all these great things after centuries of progress but what can we do to make life easier for the Stone Agers? Can we make a refrigerator? Can we even explain how it works? What is electricity? What is light? We experience these things every day of our lives but what good does it do if we find ourselves hurled back in time and we can’t even tell people the basic principles much less actually make something that would improve conditions. Name one thing you could make. Could you make a simple wooden match that you could strike on a rock to make a flame? We think we’re so great and modern. Moon landings, artificial hearts. But what if you were hurled into a time warp and came face to face with the ancient Greeks. The Greeks invented trigonometry. They did autopsies and dissections. What could you tell an ancient Greek that he couldn’t say, ‘Big Deal.’ Could you tell him about the atom? Atom is a Greek word. The Greeks knew that the major events in the universe can’t be seen by the eye of man. It’s waves, it’s rays, it’s particles." “We’re doing all right.” “We’re sitting in this huge moldy room. It’s like we’re flung back.” “We have heat, we have light.” “These are Stone Age things. They had heat and light. They had fire. They rubbed flints together and made sparks. Could you rub flints together? Would you know a flint if you saw one? If a Stone Ager asked you what a nucleotide is, could you tell him? How do we make carbon paper? What is glass? If you came awake tomorrow in the Middle Ages and there was an epidemic raging, what could you do to stop it, knowing what you know about the progress of medicines and diseases? Here it is practically the twenty-first century and you’ve read hundreds of books and magazines and seen a hundred TV shows about science and medicine. Could you tell those people one little crucial thing that might save a million and a half lives?” “‘Boil your water,’ I’d tell them.” “Sure. What about ‘Wash behind your ears.’ That’s about as good.” “I still think we’re doing fairly well. There was no warning. We have food, we have radios.” “What is a radio? What is the principle of a radio? Go ahead, explain. You’re sitting in the middle of this circle of people. They use pebble tools. They eat grubs. Explain a radio.” “There’s no mystery. Powerful transmitters send signals. They travel through the air, to be picked up by receivers.” “They travel through the air. What, like birds? Why not tell them magic? They travel through the air in magic waves. What is a nucleotide? You don’t know, do you? Yet these are the building blocks of life. What good is knowledge if it just floats in the air? It goes from computer to computer. It changes and grows every second of every day. But nobody actually knows anything.

Imagine you are a member of a tour visiting Greece. The group goes to the Parthenon. It is a bore. Few people even bother to look — it looked better in the brochure. So people take half a look, mostly take pictures, remark on serious erosion by acid rain. You are puzzled. Why should one of the glories and fonts of Western civilization, viewed under pleasant conditions — good weather, good hotel room, good food, good guide — be a bore? Now imagine under what set of circumstances a viewing of the Parthenon would not be a bore. For example, you are a NATO colonel defending Greece against a Soviet assault. You are in a bunker in downtown Athens, binoculars propped up on sandbags. It is dawn. A medium-range missile attack is under way. Half a million Greeks are dead. Two missiles bracket the Parthenon. The next will surely be a hit. Between columns of smoke, a ray of golden light catches the portico. Are you bored? Can you see the Parthenon? Explain.

One aspect of traditional medicine related to a spiritual cosmology—whether this tradition was Greek, Chinese, or Arab—is the belief that too much food harms the spiritual heart and, in fact, could kill it. It was commonly believed that people who eat in abundance become hardhearted.

The magnitude of these shattering changes can perhaps be grasped by imagining that the invasion had been in the reverse direction and that the Aztecs or Incas had arrived suddenly in Europe, imposed their culture and calendar, outlawed Christianity, set up sacrificial altars for thousands of victims in Madrid and Amsterdam, unwittingly spread disease on a scale that virtually matched the Black Death, melted down the golden images of Christ and the saints, threw stones at the stained-glass windows and converted the cathedral aisles into arms or food warehouses, toppled unfamiliar Greek statues and Roman columns, and carried home to the Mexican and Peruvian highlands their loot in precious metals along with slaves, indentured servants and other human trophies.

Wine was served during the meal (rich and heavy, it was usually diluted with water), but the real drinking began once the food had been cleared away. This was the commissatio—a ceremonial drinking competition at which goblets had to be drained in a single gulp. Healths were drunk. This was the time for conversation and debate, which might last well into the evening, and was the Roman equivalent to the Greek symposium.

Asterion!” Theseus cried. The Minotaur froze as if he’d been punched in the snout. That name…He knew that name. His earliest memories…gentle voices. A woman, maybe his mother? A comfortable nursery with actual baby food, warm blankets, a fire in the hearth. The Minotaur remembered a life outside the maze. He had a fleeting, warm sense of being human. And in that moment, Theseus stabbed him in the gut with his own broken horn.

If medical practitioners wanted to save lives,” said Baxter, “instead of making money out of them, they would unite to prevent diseases, not work separately to cure them. The cause of most illness has been known since at least the sixth century before Christ, when the Greeks made a goddess of Hygiene. Sunlight, cleanliness and exercise, McCandless! Fresh air, pure water, a good diet and clean roomy houses for everyone, and a total government ban on all work which poisons and prevents these things.” “Impossible, Baxter. Britain has become the industrial workshop of the world. If social legislation arrests the profits of British industry our worldwide market will be collared by Germany and America and thousands would starve to death. Nearly a third of Britain’s food is imported from abroad.” “Exactly! So until we lose our worldwide market British medicine will be employed to keep a charitable mask on the face of a heartless plutocracy.

She laid his body in a big patch of lettuce, which is why lettuce became her sacred plant. The Greeks called it “dead man’s food.” They thought if you ate too much of it, you would become listless and unable to experience love, just like dead Adonis

that play is trivial. Play is a waste of time. Play is unnecessary. Play is childish. Unfortunately, many of these negative messages come from the very place where imaginative play should be most encouraged, not stifled. The word school is derived from the Greek word schole, meaning “leisure.” Yet our modern school system, born in the Industrial Revolution, has removed the leisure—and much of the pleasure—out of learning. Sir Ken Robinson, who has made the study of creativity in schools his life’s work, has observed that instead of fueling creativity through play, schools can actually kill it: “We have sold ourselves into a fast-food model of education, and it’s impoverishing our spirit and our energies as much as fast food is depleting our physical bodies.… Imagination is the source of every form of human achievement. And it’s the one thing that I believe we are systematically jeopardizing in the way we educate our children and ourselves.”2 In this he is correct.

We can take things as slowly as you want, but you know it’s too late now to change your mind, Pierce,” he said, in a warning tone. “Of course,” I said. I could see I had approached this all wrong. Where, when you actually needed one, was one of those annoying women’s magazines with advice on how to handle your man? Although that advice probably didn’t apply to death deities. “Because the Furies are after me. And I promised you that I wouldn’t try to escape. That isn’t what I was-“ “No,” he said, with an abrupt shake of his head. “The Furies have no part in this. It doesn’t matter anymore whether or not you try to escape.” He was pacing the length of the room. A muscle had begun to twitch wildly in the side of his jaw. “I thought you knew. I thought you understood. Haven’t you read Homer?” Not again. Mr. Smith was obsessed with this Homer person, too. “No, John,” I said, with forced patience. “I’m afraid we don’t have time to study the ancient Greek poets in school anymore because we have so much stuff to learn that happened since you died, such as the Civil War and the Holocaust and making files in Excel-“ “Well, considering what they had to say about the Fates,” John interrupted, impatiently, “Homer might possibly have been of more use to you.” “The Fates?” The Fates were something I dimly remembered having been mentioned in the section we’d studied on Greek mythology. They were busybodies who presided over everyone’s destiny. “What did Homer have to say about them?” John dragged a hand through his hair. For some reason, he wouldn’t meet my gaze. “The Fates decreed that anyone who ate or drank in the realm of the dead had to remain there for all eternity.” I stared at him. “Right,” I said. “Only if they are pomegranate seeds, like Persephone. The fruit of the dead.” He stopped pacing suddenly and lifted his gaze to mine. His eyes seemed to burn through to my soul. “Pomegranate seeds are what Persephone happened to eat while she was in the Underworld,” he said. “That’s why they call them the fruit of the dead. But the rule is any food or drink.” A strange feeling of numbness had begun to spread across my body. My mouth became too dry for me to speak. “However you feel about me, Pierce,” he went on, relentlessly, “you’re stuck here with me for the rest of eternity.

to prioritize the most nutrient-dense, low-glycemic sources of carbohydrates, like non-starchy vegetables, Greek yogurt, nuts, seeds, legumes, and berries. There’s still room for more carbohydrate-dense foods, like sweet potatoes, fruit, and whole grains, but treat them as a small side dish or snack rather than the bulk of your meals.

I suppose there is a certain crucial interval in everyone's life when character is fixed forever; for me it was that first fall term in Hampden. So many things remain with me from that time, even now: those preferences in clothes and books and even food - aquired then and largely I must admit in adolescent emulation of the rest of the Greek class...

A servant brought them food and watered wine, and Parmenion sat and listened as Xenophon told of the March to the Sea and the evils that beset the Greeks. He outlined his strategies and his successes, but also talked of his failures and the reasons for them. The hours passed swiftly and Parmenion felt like a man dying of thirst who has found the Well of All Life. He

Tell me what you do with the food you eat, and I'll tell you who you are. Some turn their food into fat and manure, some into work and good humor, and others, I'm told, into God. So there must be three sorts of men. I'm not one of the worst, boss, nor yet one of the best. I'm somewhere in between the two. What I eat I turn into work and good humor. That's not too bad, after all!

As we have seen, by the time it ended, nearly 4 million Bengalis starved to death in the 1943 famine. Nothing can excuse the odious behaviour of Winston Churchill, who deliberately ordered the diversion of food from starving Indian civilians to well-supplied British soldiers and even to top up European stockpiles in Greece and elsewhere. ‘The starvation of anyway underfed Bengalis is less serious’ than that of ‘sturdy Greeks’, he argued.

Humanistic propaganda screams at us everywhere we go. “You deserve better.” “There’s no one like you.” “Stand up for yourself.” And after a while we start believing the mantra. The most influential culture-shaping document in American history is the Declaration of Independence. And built into the ethos of American society are three inalienable rights: life, liberty, and the pursuit of happiness. I think the wording is ironic: the pursuit of happiness. It’s almost like the architects of modern democracy said, “We guarantee you life, and we promise you liberty. But happiness? Good luck.” America is a social experiment founded on the pursuit of happiness. Hundreds of millions of Americans are chasing down happiness. Money, materialism, sex, romance, religion, family, and fame are all pursuits of the same human craving—joy. But apart from Jesus, we never get there. People spend decades searching high and low for happiness and never land at joy. In an odd twist of fate, America, for all her life and liberty, is one of the most depressed nations in the world. And many of us are mad at God. Somehow we think God owes us. We deserve happiness. We deserve a good, comfortable life, free from pain and suffering. We have rights! Right? The scriptures present a totally different worldview that stands against the humanism of Western Europe. It is written, “By grace you have been saved.”[17] The word grace is (charis) in the Greek, which can be translated as “gift.” All of life is grace. All of life is a gift. Humans have no rights. Everything is a gift. Food, shelter, the clothes on our backs, the oxygen in our lungs—it’s all grace. The entire planet, the sky above us and the ground beneath our feet, is all on loan from the Creator God. We live under his roof, eat his food, and drink his water. We are guests. And we are blessed. A reporter once asked Bob Dylan if he was happy. Dylan’s response was, “These are yuppie words, happiness and unhappiness. It’s not happiness or unhappiness. It’s either blessed or unblessed.”[18] I like that. We are blessed. When you reorient yourself to a biblical worldview, the only posture left to take is gratitude. If all of life is a gift, how could we help but thank God?

The time the first Europeans arrived in the New World, farmers there were harvesting more than a hundred kinds of edible plants–potatoes, tomatoes, sunflowers, marrows, aubergines, avocados, a whole slew of beans and squashes, sweet potatoes, peanuts, cashews, pineapples, papaya, guava, yams, manioc (or cassava), pumpkins, vanilla, four types of chilli pepper and chocolate, among rather a lot else–not a bad haul. It has been estimated that 60 per cent of all the crops grown in the world today originated in the Americas. These foods weren’t just incorporated into foreign cuisines. They effectively became the foreign cuisines. Imagine Italian food without tomatoes, Greek food without aubergines, Thai and Indonesian foods without peanut sauce, curries without chillies, hamburgers without French fries or ketchup, African food without cassava. There was scarcely a dinner table in the world in any land to east or west that wasn’t drastically improved by the foods of the Americas.

I suppose there is a certain crucial interval in everyone’s life when character is fixed forever; for me, it was that first fall term I spent at Hampden. So many things remain with me from that time, even now: those preferences in clothes and books and even food—acquired then, and largely, I must admit, in adolescent emulation of the rest of the Greek class—have stayed with me through the years. It is easy, even now, for me to remember what their daily routines, which subsequently became my own, were like. Regardless of circumstance

She picked up salted butter, thick Greek yoghurt, and cream. The menu was not modest. Her basket was already heavy with Charlotte potatoes, fresh herbs, and a Duchy chicken. It was too hot for a roast chicken, but Piglet had once heard Nigella say something about a house only being home once a chicken was in the oven. And anyway, there would be salads: one chopped and scattered with feta and sumac, another leafy with soft herbs. New potatoes, boiled and dotted with a bright salsa verde. Bread and two types of butter: confit and Parmesan and black pepper.

Your cells are preprogrammed to die naturally to make way for fresh cells through a process known as apoptosis (from the Greek ptosis, falling, and apo, away from). In a sense, your body is rebuilding itself every few months16 with the building materials you provide it through your diet. Some cells, however, overstay their welcome—namely, cancer cells. By somehow disabling their own suicide mechanism, they don’t die when they’re supposed to. Because they continue to thrive and divide, cancer cells can eventually form tumors and potentially spread throughout the body.

the typical Greek myth goes something like this: innocent shepherd boy is minding his own business, an overflying god spies him and gets a hard-on, swoops down and rapes him silly; while the victim is still staggering around in a daze, that god’s wife or lover, in a jealous rage, turns him—the helpless, innocent victim, that is—into let’s say an immortal turtle and e.g. power-staples him to a sheet of plywood with a dish of turtle food just out of his reach and leaves him out in the sun forever to be repeatedly disemboweled by army ants and stung by hornets or something.

Kierkegaard's torment was the direct result of seeing the world as it really is in relation to his situation as a creature. The prison of one's character is painstakingly built to deny one thing and one thing alone: one's creatureliness. The creatureliness is the terror. Once admit that you are a defecating creature and you invite the primeval ocean of creature anxiety to flood over you. But it is more than creature anxiety, it is also man's anxiety, the anxiety that results from the human paradox that man is an animal who is conscious of his animal limitation. Anxiety is the result of the perception of the truth of one's condition. What does it mean to be a self-conscious animal? The idea is ludicrous, if it is not monstrous. It means to know that one is food for worms. This is the terror: to have emerged from nothing, to have a name, consciousness of self, deep inner feelings, an excruciating inner yearning for life and self-expression-and with all this yet to die. It seems like a hoax, which is why one type of cultural man rebels openly against the idea of God. What kind of deity would create such complex and fancy worm food? Cynical deities, said the Greeks, who use man's torments for their own amusement.

Having a body, we have seen, does not entail knowing a body. Whereas a cow automatically eats whatever grasses supply needed nutrients, people must determine for themselves what to put into their bodies, with the result that there is room to make mistakes. Mistakes arise, in part, from ignorance. Yet ignorance is not the only problem produced by this arrangement. The fact that we are not compelled by our bodies' precise needs—understood as particular kinds of food and drink, rather than food and drink tout court—allows the formation of desires that have little or nothing to do with the needs on which bodily health depends.

I love the way the rain melts the colors together, like a chalk drawing on the sidewalk. There is a moment, just after sunset, when the shops turn on their lights and steam starts to fog up the windows of the cafés. In French, this twilight time implies a hint of danger. It's called entre chien et loup, between the dog and the wolf. It was just beginning to get dark as we walked through the small garden of Palais Royal. We watched as carefully dressed children in toggled peacoats and striped woolen mittens finished the same game of improvised soccer we had seen in the Place Sainte Marthe. Behind the Palais Royal the wide avenues around the Louvre gave way to narrow streets, small boutiques, and bistros. It started to drizzle. Gwendal turned a corner, and tucked in between two storefronts, barely wider than a set of double doors, I found myself staring down a corridor of fairy lights. A series of arches stretched into the distance, topped with panes of glass, like a greenhouse, that echoed the plip-plop of the rain. It was as if we'd stepped through the witch's wardrobe, the phantom tollbooth, what have you, into another era. The Passage Vivienne was nineteenth-century Paris's answer to a shopping mall, a small interior street lined with boutiques and tearooms where ladies could browse at their leisure without wetting the bustles of their long dresses or the plumes of their new hats. It was certainly a far cry from the shopping malls of my youth, with their piped-in Muzak and neon food courts. Plaster reliefs of Greek goddesses in diaphanous tunics lined the walls. Three-pronged brass lamps hung from the ceiling on long chains. About halfway down, there was an antique store selling nothing but old kitchenware- ridged ceramic bowls for hot chocolate, burnished copper molds in the shape of fish, and a pewter mold for madeleines, so worn around the edges it might have belonged to Proust himself. At the end of the gallery, underneath a clock held aloft by two busty angels, was a bookstore. There were gold stencils on the glass door. Maison fondée en 1826.

As far as Meryem was concerned, Greek baklava was Turkish baklava. And if the Syrians or Lebanese or Egyptians or Jordanians or any others lay claim to her beloved dessert, tough luck. It wasn’t theirs either. While the slightest change in her dietary vocabulary could rub her up the wrong way, it was the label Greek coffee that particularly boiled her blood. Which to her always was and always would be, Turkish coffee. By now, Ada had long discovered that her aunt was full of contradictions. Although she could be movingly respectful and empathetic towards other cultures and acutely aware of the dangers of cultural animosities, she automatically transformed into a kind of nationalist in the kitchen, a culinary patriot.

This is why the Greeks needed myth: for that boundary, to know where they stood amidst the infinite. No one can simply coexist with the ocean, storms, or cypress trees. They had to codify the elements with language and greater meaning, and create gods out of them–gods who looked suspiciously like themselves–so that even if they were powerless over nature, there were better versions of them in control. Or perhaps it was not for the sake of control over the terror of nature at all that they created their gods. Perhaps it was because the world, with all its beauty, was not enough. Simply being alive was not enough. The Greeks needed a new fantasy to make the world more exciting. With their war, wine, poetry, gods, and food, they needed to get high. Maybe we all did.

Never mind that Britain has a German royal family, a Norman ruling elite, a Greek patron saint, a Roman/Middle Eastern religion, Indian food as its national cuisine, an Arabic/Indian numeral system, a Latin alphabet and an identity predicated on a multi-ethnic, globe-spanning empire – ‘fuck the bloody foreigners’. Never mind that waves of migration have been a constant in British history and that great many millions of 'white' Britons are themselves descendants of Jewish, Eastern European and Irish migrants of the nineteenth century, nor that even in the post-war 'mass migration' years, Ireland and Europe were the largest source of immigrants. And, of course, let's say nothing about the millions of British emigrants, settlers and colonists abroad - conveniently labeled 'expats'.

Kessler depicts his developing intimacy with a handful of dairy goats and offers an enviable glimpse of the pastoral good life. Yet he also cautions, "Wherever the notion of paradise exists, so does the idea that it was lost. Paradise is always in the past." The title Goat Song is a literal rendering of the Greek word traghoudhia, tragedy. Reading it, I was reminded of Leo Marx's analysis of Thoreau's Walden. In The Machine in the Garden, Marx names Thoreau a tragic, if complex pastoralist. After failing to make an agrarian living raising beans for commercial trade (although his intent was always more allegorical than pecuniary), Thoreau ends Walden by replacing the pastoral idea where it originated: in literature. Paradise, Marx concludes, is not ultimately to be found at Walden Pond; it is to be found in the pages of Walden.

Based on this data, Trichopoulou published a landmark article in the New England Journal of Medicine (NEJM) in 2003, in which she concluded that adhering to a “traditional Mediterranean diet,” which includes “a high intake of olive oil” was associated with a “significant and substantial reduction in overall mortality.” It is therefore a shock to find out that in this study, Trichopoulou never actually measured the olive oil consumption of her subjects. It was not an item on the food-frequency questionnaire she used, either as a foodstuff eaten directly or as a fat used in cooking. Instead, she “estimated” its use from the questionnaire’s list of cooked dishes, making assumptions about how Greeks might cook them.XVII This shortcoming is not mentioned in the NEJM paper, however, and “olive oil” is listed in the paper without any explanation of its derivation.XVIII

No great nation is ever conquered until it has destroyed itself. Deforestation and the abuse of the soil, the depletion of precious metals, the migration of trade routes, the disturbance of economic life by political disorder, the corruption of democracy and the degeneration of dynasties, the decay of morals and patriotism, the decline or deterioration of the population, the replacement of citizen armies by mercenary troops, the human and physical wastage of fratricidal war, the guillotining of ability by murderous revolutions and counterrevolutions—all these had exhausted the resources of Hellas at the very time when the little state on the Tiber, ruled by a ruthless and farseeing aristocracy, was training hardy legions of landowners, conquering its neighbors and competitors, capturing the food and minerals of the western Mediterranean, and advancing year by year upon the Greek settlements in Italy.

To me, Chicago was the bar in the twelfth-floor lobby of the Ritz-Carlton, where I drank strawberry daiquiris—sophisticated!—with my visiting parents and with girls I was trying to impress. It was the elegant shops at the new, fancy Water Tower Place. My favorite Chicago spots were primarily restaurants. Dianna’s Opaa, in Greektown on South Halsted Street, with its lanky, serpent-like owner, Petros Kogiones, performing his host duties that were as important as the food—on the nights he wasn’t there, you felt cheated—sliding back his sheet of long black hair to greet his female customers with an overly familiar kiss and their dates with a disarming, arms-flung-wide cry of “cousin!” then conducting his odd 9 p.m. ceremonies, calling up all the engaged couples to be officially blessed by Famous Petros in the name of God, the Greek Orthodox Church, and Dianna’s Opaa! We’d all cheer and raise our juice glasses of Roditis high. Or

The only thing I can’t figure out is why you still eat the food your captors fed you. Why don’t you hate it as much as you hate them?” Fila glanced down at her plate. It contained a strange mixture of Afghan and Mexican dishes. She held up a flatbread. “This isn’t Taliban food—it’s Afghan food. It’s my mother’s food. I grew up eating it before I was ever captured. To me it means love and tenderness, not hate and violence.” “Taliban, Afghan—it’s all the same.” She waved the bread. “No, it’s not. Not one bit. Afghan culture is over two thousand years old. And it’s a conservative culture—it’s had to be—but it’s not a culture of monsters. Afghans are people like you, Holt. They’re born, they grow up, they live and love and they die just like we do. I didn’t study much history before I was taken, but I know this much. America’s story is that of the frontier—of always having room to grow. Afghanistan’s story is that of occupation. By the Russians, the British, the Mongols—even the ancient Greeks. On and on for century after century. Imagine all those wars being fought in Montana. Foreign armies living among us, taking over your ranch, stealing everything you own, killing your wife and children, over and over and over again.” She paused to catch her breath. “Death is right around the corner for them—all the time. Is it any wonder that a movement that turns men into warriors and codes everything else into rigid rules might seem like the answer?” She still wasn’t sure if Holt was following her. What analogy would make sense to him? She wracked her brain. “If a bunch of Californians overran Chance Creek and forced everyone to eat tofu, would you refuse to ever eat steak again?” He made a face. “Of course not!” “Then imagine the Taliban are the Californians, forcing everyone to eat tofu. And everyone does it because they don’t know what else to do. They still love steak, but they will be severely punished if they eat it—so will their families. That’s what it’s like for many Afghans living under Taliban control. It’s not their choice. They still love their country. They still love their heritage. That doesn’t mean they love the group of extremists who have taken over.” “Even if those Taliban people went away, they still wouldn’t be anything like you and me.” Holt crossed his arms. Fila suppressed a smile at his inclusion of her. That was a step in the right direction even if the greater message was lost on him. “They’re more like you than you think. Defensive. Angry. Always on the lookout for trouble.” Holt straightened. “I have four sons. Of course I’m on the lookout for trouble.” “They have sons, too.” She waited to see if he understood. Holt shook his head. “We’re going to see different on this one. But I understand about the food. Everyone likes their mother’s cooking best.” He surveyed her plate. “You got any more of that bread?” She’d take that as a victory.

But what is happiness? The definition most in vogue, fueled by the positive psychology movement, is one of happiness as a state, characterized by pleasure; a banishing of pain, suffering, and boredom; a sense of engagement and meaning through the experience of positive emotions and resilience. This is the dominant version of the new incomes sought and paid in the most widely celebrated “great places to work.” Think of flexible work hours, pool tables and dart boards, dining areas run by chefs serving fabulous and nutritious food at all hours, frequent talks by visiting thought leaders, spaces for naps, unlimited vacation time. However, the research literature on happiness suggests another definition, one that is overlapping but significantly different. The second definition sees happiness as a process of human flourishing. This definition, whose roots go back to Aristotle and the Greeks’ concept of eudaemonia, includes an experience of meaning and engagement but in relation to the satisfactions of experiencing one’s own growth and unfolding, becoming more of the person one was meant to be, bringing more of oneself into the world.

head no longer weeps and she seems to never tire, while Omeir has to rest every hour or so, fatigue sunk into his marrow, and sometimes as he walks he hears the creak of the wagons and the bellowing of animals, and senses Moonlight and Tree beside him, huge and docile beneath the beam of their yoke. By their fourth morning together, they grow dangerously hungry. Even the girl stumbles every few steps and he knows they cannot go much farther without food. At midday he spies dust rising behind them and they crouch off the road in a little brake of thorns and wait. First come two banner men, blades knocking against their saddles, the very image of conquerors returning. Then drivers with pack camels loaded with plunder: rolled carpets, bulging sacks, a torn Greek ensign. Behind the camels in loose double-file through the dust march twenty bound women and girls. One howls with grief while the others shuffle in silence, their hair uncovered, and their faces betray a wretchedness that makes Omeir look away. Behind the women a rawboned ox pulls a wagon crowded with marble statuary: the torsos of angels; a robed and curly headed philosopher with his nose flaked off; a single enormous

That night was memorable to the Argonauts, for it was then that Nauplius taught them the names of the heavenly constellations, so far as he knew them, such as Callisto the Bear Woman, her son Arcas (usually called the Bear Warden), the Pleiads (which were just rising), and Cassiopeia. They amused themselves by naming others for themselves; some of which names gained currency in Greek ports after the return of the Argo. Thus the twin stars Castor and Pollux, at the shining of which the roughest seas subside; and the great lumbering constellation of Hercules at Labour; and the Lyre of Orpheus; and the constellation of Cheiron the Centaur (which Jason named) – all these are still remembered. So is the Dolphin of Little Ancaeus: for that evening all but he dined on mutton fried in dolphin oil, which was a food forbidden him; he therefore ate dried tunny instead and named the constellation ‘The Dolphin of Little Ancaeus.’ it was many years before the Argo herself was set in the heavens, low on the southern horizon: a constellation of twenty-three stars. Four stars form the mast, five the port rudder, and four the starboard; five the keel, five the gunwale; but the prow is not shown, because of a homicide that it caused.

The quest for an ever-whiter shade of bread, which goes all the way back to the Greeks and Romans, is a parable about the folly of human ingenuity -- about how our species can sometimes be too smart for its own good. After figuring out an ingenious system for transforming an all but nutritionally worthless grass into a wholesome food, humanity pushed on intrepidly until it had figured out a way to make that food all but nutritionally worthless yet gain! Here in miniature, I realized, is the whole checkered history of "food processing." Our species' discovery and development of cooking (in the broadest sense of the word) gave us a handful of ingenious technologies for rendering plants and animals more nutritious and unlocking calories unavailable to other creatures. But there eventually came a moment when, propelled by the logic of human desire and technological progress, we began to overprocess certain foods in such a way as to actually render them detrimental to our health and well-being. What had been a highly adaptive set of techniques that contributed substantially to our success as a species turned into a maladaptive one -- contributing to disease and general ill health and now actually threatening to shorten human lives.

Load the sailboat with bottles of white wine, olive oil, fishing rods, and yeasty, dark-crusted bread. Work your way carefully out of the narrow channels of the Cabras port on the western shore of Sardinia. Set sail for the open seas. Navigate carefully around the archipelago of small boats fishing for sea bass, bream, squid. Steer clear of the lines of mussel nets swooping in long black arcs off the coastline. When you spot the crumbling stone tower, turn the boat north and nuzzle it gently into the electric blue-green waters along ancient Tharros. Drop anchor. Strip down to your bathing suit. Load into the transport boat and head for shore. After a swim, make for the highest point on the peninsula, the one with the view of land and sea and history that will make your knees buckle. Stay focused. You're not here to admire the sun-baked ruins of one of Sardinia's oldest civilizations, a five-thousand-year-old settlement that wears the footprints of its inhabitants- Phoenicians, Greeks, Romans- like the layers of a cake. You're here to pick herbs growing wildly among the ancient tombs and temples, under shards of broken vases once holding humans' earliest attempts at inebriation. Taste this! Like peppermint, but spicy. And this! A version of wild lemon thyme, perfect with seafood. Pluck a handful of finocchio marino,sea fennel, a bright burst of anise with an undertow of salt. Withfinocchioin fist, reboard the transport vessel and navigate toward the closest buoy. Grab the bright orange plastic, roll it over, and scrape off the thicket of mussels growing beneath. Repeat with the other buoys until you have enough mussels to fill a pot. In the belly of the boat, bring the dish together: Scrub the mussels. Bring a pot of seawater to a raucous boil and drop in the spaghetti- cento grammi a testa. While the pasta cooks, blanch a few handfuls of the wild fennel to take away some of the sting. Remove the mussels from their shells and combine with sliced garlic, a glass of seawater, and a deluge of peppery local olive oil in a pan. Take the pasta constantly, checking for doneness. (Don't you dare overcook it!) When only the faintest resistance remains in the middle, drain and add to the pan of mussels. Move the pasta fast and frequently with a pair of tongs, emulsifying the water and mussel juice with the oil. Keep stirring and drizzling in oil until a glistening sheen forms on the surface of the pasta. This is called la mantecatura, the key to all great seafood pastas, so take the time to do it right.

I joined a bunch of Bible studies when I started following Jesus. Everyone around me was in at least one, so I thought there must be some rule or eleventh commandment and I had just missed it. We sat in circles, and I assumed we'd either start making friendship bracelets or start talking about Jesus. We ate chips and cookies, and I heard lots of opinions about every social topic, about whether it's okay to watch rated R movies, and about what words meant in Greek and Hebrew. It wasn't long before I started to feel bored with the whole thing. That's when some friends and I started a 'Bible Doing' group. We read what Jesus said and then schemed ways to actually go and do those things. It might sound strange, but think about it: Jesus never said, 'Study Me.' He said, 'Follow Me.' Jesus invited us to find people who don't have food and to get them something to eat. He said to hang out with people in prison. He said if you know someone who doesn’t have a place to stay, help them find one. He was all about doing things for widows and orphans, not becoming informed about them. Following Jesus is way more exciting than studying Him. Do we need to know the Scriptures? You bet. But don't stop there. Our faith can start to get confusing and boring when we exercise it by debating about it.

This worship of the sacred fire did not belong exclusively to the populations of Greece and Italy. We find it in the East. The Laws of Manu as they have come to us show us the religion of Brahma completely established, and even verging towards its decline; but they have preserved vestiges and remains of a religion still more ancient—that of the sacred fire—which the worship of Brahma had reduced to a secondary rank, but could not destroy. The Brahmin has his fire to keep night and day; every morning and every evening he feeds it with wood; but, as with the Greeks, this must be the wood of certain trees. As the Greeks and Italians offer it wine, the Hindu pours upon it a fermented liquor which he calls soma. Meals, too, are religious acts, and the rites are scrupulously described in the Laws of Manu. They address prayers to the fire, as in Greece; they offer it the first fruits of rice, butter, and honey. We read that “the Brahmin should not eat the rice of the new harvest without having offered the first fruits of it to the hearth-fire; for the sacred fire is greedy of grain, and when it is not honored it will devour the existence of the negligent Brahmin.” The Hindus, like the Greeks and the Romans, pictured the gods to themselves as greedy not only of honors and respect, but of food and drink. Man believed himself compelled to satisfy their hunger and thirst if he wished to avoid their wrath.

For the Fertile Crescent, the answer is clear. Once it had lost the head start that it had enjoyed thanks to its locally available concentration of domesticable wild plants and animals, the Fertile Crescent possessed no further compelling geographic advantages. The disappearance of that head start can be traced in detail, as the westward shift in powerful empires. After the rise of Fertile Crescent states in the fourth millennium B.C., the center of power initially remained in the Fertile Crescent, rotating between empires such as those of Babylon, the Hittites, Assyria, and Persia. With the Greek conquest of all advanced societies from Greece east to India under Alexander the Great in the late fourth century B.C., power finally made its first shift irrevocably westward. It shifted farther west with Rome’s conquest of Greece in the second century B.C., and after the fall of the Roman Empire it eventually moved again, to western and northern Europe. The major factor behind these shifts becomes obvious as soon as one compares the modern Fertile Crescent with ancient descriptions of it. Today, the expressions “Fertile Crescent” and “world leader in food production” are absurd. Large areas of the former Fertile Crescent are now desert, semidesert, steppe, or heavily eroded or salinized terrain unsuited for agriculture. Today’s ephemeral wealth of some of the region’s nations, based on the single nonrenewable resource of oil, conceals the region’s long-standing fundamental poverty and difficulty in feeding itself.

The menu is spectacular. Passed hors d'oeuvres include caramelized shallot tartlets topped with Gorgonzola, cubes of crispy pork belly skewered with fresh fig, espresso cups of chilled corn soup topped with spicy popcorn, mini arepas filled with rare skirt steak and chimichurri and pickle onions, and prawn dumplings with a mango serrano salsa. There is a raw bar set up with three kinds of oysters, and a raclette station where we have a whole wheel of the nutty cheese being melted to order, with baby potatoes, chunks of garlic sausage, spears of fresh fennel, lightly pickled Brussels sprouts, and hunks of sourdough bread to pour it over. When we head up for dinner, we will start with a classic Dover sole amandine with a featherlight spinach flan, followed by a choice of seared veal chops or duck breast, both served with creamy polenta, roasted mushrooms, and lacinato kale. Next is a light salad of butter lettuce with a sharp lemon Dijon vinaigrette, then a cheese course with each table receiving a platter of five cheeses with dried fruits and nuts and three kinds of bread, followed by the panna cottas. Then the cake, and coffee and sweets. And at midnight, chorizo tamales served with scrambled eggs, waffle sticks with chicken fingers and spicy maple butter, candied bacon strips, sausage biscuit sandwiches, and vanilla Greek yogurt parfaits with granola and berries on the "breakfast" buffet, plus cheeseburger sliders, mini Chicago hot dogs, little Chinese take-out containers of pork fried rice and spicy sesame noodles, a macaroni-and-cheese bar, and little stuffed pizzas on the "snack food" buffet. There will also be tiny four-ounce milk bottles filled with either vanilla malted milk shakes, root beer floats made with hard root beer, Bloody Marys, or mimosas.

For the Christians are distinguished from other men neither by country, nor language, nor the customs which they observe. For they neither inhabit cities of their own, nor employ a peculiar form of speech, nor lead a life which is marked out by any singularity. The course of conduct which they follow has not been devised by any speculation or deliberation of inquisitive men; nor do they, like some, proclaim themselves the advocates of any merely human doctrines. But, inhabiting Greek as well as barbarian cities, according as the lot of each of them has determined, and following the customs of the natives in respect to clothing, food, and the rest of their ordinary conduct, they display to us their wonderful and confessedly striking [281] method of life. They dwell in their own countries, but simply as sojourners. As citizens, they share in all things with others, and yet endure all things as if foreigners. Every foreign land is to them as their native country, and every land of their birth as a land of strangers. They marry, as do all [others]; they beget children; but they do not destroy their offspring. [282] They have a common table, but not a common bed. [283] They are in the flesh, but they do not live after the flesh. [284] They pass their days on earth, but they are citizens of heaven. [285] They obey the prescribed laws, and at the same time surpass the laws by their lives. They love all men, and are persecuted by all. They are unknown and condemned; they are put to death, and restored to life. [286] They are poor, yet make many rich; [287] they are in lack of all things, and yet abound in all; they are dishonoured, and yet in their very dishonour are glorified. They are evil spoken of, and yet are justified; they are reviled, and bless; [288] they are insulted, and repay the insult with honour; they do good, yet are punished as evil-doers. When punished, they rejoice as if quickened into life; they are assailed by the Jews as foreigners, and are persecuted by the Greeks; yet those who hate them are unable to assign any reason for their hatred.

One function of Christian faith, for instance, is to offer believers a new way to translate their hardships. “Blessed are the poor in spirit,” Jesus says in the Sermon on the Mount, “for theirs is the kingdom of heaven. Blessed are those who mourn, for they will be comforted.” In these beatitudes, spiritual poverty and grief are moved from the “loss” side of the ledger to the “gain” side, enabling those who suffer to view their hardships as blessings. This is the function of religion that sells books and grows churches, Wilber says, because it strengthens the believer’s sense of self, holding out the promise of contentment to anyone who can live by this new translation. In this mode, religion offers hope that the self may be saved. But translation is not the only function of religion. The second function, which Wilber calls transformation, exists not to comfort the self but to dismantle it. “Those who find their life will lose it,” Jesus says later in Matthew’s Gospel, “and those who lose their life for my sake will find it.” The Greek word for “life” in this passage is psyche: the human breath, life, or soul. While Greek has no word for “ego” (a word that did not exist in any language before the early nineteenth century), psyche comes close. The salvation of the psyche begins with its own demise. This function of religion does not sell well, Wilber says, because it does not locate the human problem in the spiritual shortfall of the world. It locates the problem in the spiritual grasping of the self, which is always looking for ways to improve its own position. In popular American usage, Wilber says, “soul” has come to mean little more than “the ego in drag,” and much of what passes for spiritual teaching in this country is about consoling the self, not losing it. Translation is being marketed as transformation, which is why those who try to live on the spiritual equivalent of fast food have to keep going back for more and more. There is no filling a hole that was never designed to be filled, but only to be entered into. Where real transformation is concerned, Wilber says, “the self is not made content; the self is made toast.”4

Load the sailboat with bottles of white wine, olive oil, fishing rods, and yeasty, dark-crusted bread. Work your way carefully out of the narrow channels of the Cabras port on the western shore of Sardinia. Set sail for the open seas. Navigate carefully around the archipelago of small boats fishing for sea bass, bream, squid. Steer clear of the lines of mussel nets swooping in long black arcs off the coastline. When you spot the crumbling stone tower, turn the boat north and nuzzle it gently into the electric blue-green waters along ancient Tharros. Drop anchor. Strip down to your bathing suit. Load into the transport boat and head for shore. After a swim, make for the highest point on the peninsula, the one with the view of land and sea and history that will make your knees buckle. Stay focused. You're not here to admire the sun-baked ruins of one of Sardinia's oldest civilizations, a five-thousand-year-old settlement that wears the footprints of its inhabitants- Phoenicians, Greeks, Romans- like the layers of a cake. You're here to pick herbs growing wildly among the ancient tombs and temples, under shards of broken vases once holding humans' earliest attempts at inebriation. Taste this! Like peppermint, but spicy. And this! A version of wild lemon thyme, perfect with seafood. Pluck a handful of finocchio marino,sea fennel, a bright burst of anise with an undertow of salt. With finocchio in fist, reboard the transport vessel and navigate toward the closest buoy. Grab the bright orange plastic, roll it over, and scrape off the thicket of mussels growing beneath. Repeat with the other buoys until you have enough mussels to fill a pot. In the belly of the boat, bring the dish together: Scrub the mussels. Bring a pot of seawater to a raucous boil and drop in the spaghetti- cento grammi a testa. While the pasta cooks, blanch a few handfuls of the wild fennel to take away some of the sting. Remove the mussels from their shells and combine with sliced garlic, a glass of seawater, and a deluge of peppery local olive oil in a pan. Take the pasta constantly, checking for doneness. (Don't you dare overcook it!) When only the faintest resistance remains in the middle, drain and add to the pan of mussels. Move the pasta fast and frequently with a pair of tongs, emulsifying the water and mussel juice with the oil. Keep stirring and drizzling in oil until a glistening sheen forms on the surface of the pasta. This is called la mantecatura, the key to all great seafood pastas, so take the time to do it right.

IN THE EARLY DAYS OF THE CHURCH, the nature of angels caused some confusion. Writing in the second century, Justin Martyr thought that fallen angels had denser bodies than the good angels, and that they actually ate a special kind of food (Psalm 78:25; Psalm 105:40). The word angel is also deceiving. Deriving from the Hebrew mal'ak or the Greek angelos, it signifies “messenger,” or “envoy,” which indicates more of a function than a nature. Today, the Church teaches that angels are incorporeal spiritual beings. Saint Augustine says: “‘Angel’ is the name of their office, not of their nature. If you seek the name of their nature, it is ‘spirit’; if you seek the name of their office, it is ‘angel’: from what they are, ‘spirit,’ from what they do, ‘angel.’“ There has been much

1¼ cups per serving 25 Minutes to Prepare and Cook 1 pound boneless, skinless chicken breast 2 tbsp chopped walnut halves 1 cup red grapes, seedless, sliced in half lengthwise 1 cup celery, finely sliced 1 Granny Smith apple, cored and diced into cubes For the Dressing: 2 tbsp reduced-fat mayonnaise 2 tbsp plain nonfat Greek yogurt 1 tbsp lemon juice

GRACE FOR GLORY My grace is sufficient for you. (2 CORINTHIANS 12:9)   God’s grace is not given to make us feel better but to glorify Him. Modern society’s subtle, underlying agenda is good feelings. We want the pain to go away. We want to feel better in difficult situations. But God wants us to glorify Him in those circumstances. Good feelings may or may not come, but that’s not the issue. The issue is whether we honor God by the way we respond to our circumstances. God’s grace — the enabling power of the Holy Spirit — is given to help us respond in such a way. God’s grace is sufficient. The Greek verb for is sufficient in 2 Corinthians 12:9 is translated “will be content” in 1 Timothy 6:8: “If we have food and clothing, with these we will be content” (NIV). This helps us understand what sufficient means. Food and clothing refer to life’s necessities, not luxuries. If we have the necessities, we’re to be content, realizing they’re sufficient. So it is with God’s grace in the spiritual realm. God always gives us what we need, perhaps sometimes more, but never less. The spiritual equivalent of food and clothing is simply the strength to endure in a way that honors God. Receiving that strength, we’re to be content. We would like the “luxury” of having our particular thorn removed, but God often says, “Be content with the strength to endure that thorn.” We can be confident He always gives that. John Blanchard said, “So he [God] supplies perfectly measured grace to meet the needs of the godly. For daily needs there is daily grace; for sudden needs, sudden grace; for overwhelming need, overwhelming grace. God’s grace is given wonderfully, but not wastefully; freely but not foolishly; bountifully but not blindly.”77   Transforming Grace

Ancel Keys demonstrated that a diet low in saturated animal fat and processed food was associated with a low incidence of mortality from coronary heart disease and cancer. Beginning in the late 1950s, the study followed almost 13,000 men from seven different countries (Italy, Greece, Yugoslavia, Netherlands, Finland, United States, and Japan). Men living in the Mediterranean region had the lowest incidence of heart disease and the longest life expectancy. And Greek men had a 90% lower likelihood of premature death from heart attack compared to American men!

...the burning of food on the altar, thereby converting it into smoke, became the prime ingredient of sacrifice in historical times. [Yerkes] even suggests that the Greek word for the gods, the receivers of sacrifice, theoi, is derived from the root thu, meaning "smoke," from which also the Greek word for sacrifice, thuein, is derived.

Kronos, the Titan god of time and age, overthrew his father and took control of the cosmos. His angry parents foretold that one of Kronos's own children would despose him, which is why we gods began as baby food.

Essential Ingredients in the Paleo Kitchen   Transitioning to a Paleo lifestyle means that gradually you’ll become familiar with previously unknown ingredients. Stock your pantry with some of the foods from below and you’ll always have something quick and easy to whip up: Frozen broth (for adding to meals in a pinch – see recipe below) Plenty of dried herbs and spices (oregano, black pepper, turmeric and cinnamon are always needed and full of antioxidants) Cans of coconut milk and cream (for soups and smoothies) Coconut oil, olive oil, avocado oil (for cooking and dressings) Fresh lemons Fresh garlic and ginger Fresh herbs such as coriander and parsley (grow some on your kitchen window sill) Avocadoes A jar of tahini (a great peanut butter substitute and salad dressing ingredient) Dijon mustard (for any kind of meat) Honey Crushed tomatoes or tomato puree (avoid those brands in cans) Eggs Greek yogurt (for sauces) A bar of 80% cacao dark chocolate (for when your cravings hit!) Plenty of good quality butter

First and foremost is the family, after that community, then the church, and then anyone who liked Greek food was welcomed in.” Ms.

We would pass the afternoon at Ya Ya’s table, eating stringy boiled meat served with spinach pie. The food tasted as though it had been cooked weeks beforehand and left to age in a musty trunk. Her meals had been marinated in something dank and foreign and were cooked not in pots and pans, but in the same blackened kettles used by witches. Once we’d been served, she performed an epic version of grace. Delivered in both Greek and broken English, it involved tears and excessive hand-wringing and came off sounding less like a prayer than a spell. “Enough

In the early centuries Rome’s dead had been cremated; now, usually, they were buried, though some obstinate conservatives preferred combustion. In either case, the remains were placed in a tomb that became an altar of worship upon which pious descendants periodically placed some flowers and a little food. Here, as in Greece and the Far East, the stability of morals and society was secured by the worship of ancestors and by the belief that somewhere their spirits survived and watched. If they were very great and good, the dead, in Hellenized Roman mythology, passed to the Elysian Fields, or the Islands of the Blessed; nearly all, however, descended into the earth, to the shadowy realm of Orcus and Pluto. Pluto, the Roman form of the Greek god Hades, was armed with a mallet to stun the dead; Orcus (our ogre) was the monster who then devoured the corpse. Because Pluto was the most exalted of the underground deities, and because the earth was the ultimate source of wealth and often the repository of accumulated food and goods, he was worshiped also as the god of riches and plutocrats; and his wife Proserpina—the strayed daughter of Ceres—became the goddess of the germinating corn. Sometimes the Roman Hell was conceived as a place of punishment;72 in most cases it was pictured as the abode of half-formless shades that had been men, not distinguished from one another by reward or punishment, but all equally suffering eternal darkness and final anonymity. There at last, said Lucian, one would find democracy.73

Welcome to Murray Hill Diner, servicing residents and businesses in the Murray Hill section of midtown Manhattan since 2005. The owners are on hand every day to ensure that whether you come into our restaurant or order delivery, your food is prepared just the way you want it. Choose from triple decker sandwiches, salads, pastas, Greek specialties, seafood entrees, steaks & chops, hot open sandwiches, pancakes, eggs and much, much more!

Lamentations The book of Lamentations in the English Bible takes its name from the Greek and Latin versions, which translate the Hebrew qinoth “dirges, laments.” The Hebrew Bible names a book by the first word or phrase. Lamentations is one of the “megilloth,” or five scrolls that are read during various of the annual festivals. Lamentations has traditionally been read in observation of Tish b’av (ninth of the month ‘Av), the anniversary of the destruction of Jerusalem. While Tish b’av is a later development, it is a likely extension of the communal mourning over Jerusalem reflected in Jer 41:5; Zec 7:3–5; 8:19. Historical Setting Lamentations focuses on the trauma experienced by the kingdom of Judah at the hands of Nebuchadnezzar and the Babylonians. In 604 BC Nebuchadnezzar’s military confronted the western states, and Babylonian power was brought to bear on Judah. In less than a decade the devastation of Judah had begun with the first deportation. Typical of ancient Near Eastern warfare, if time permitted, cities fortified as Jerusalem was were often “softened” by siege warfare. This protracted strangulation of a city deprived the defenders and citizenry of food and often of water. Thirst and starvation would decimate the besieged population. Though from an earlier period, the art and inscriptions of the Assyrian palaces provide insight into the horrors of the siege. They also show the intensity of devastation once the defenses were broken down. There was no theory of “separation of church and state” in the ancient Near East. The city-state was viewed as the realm of a patron deity. Palace and temple were intimately connected functionally and were often closely situated physically. One implication of this view is that in order to vanquish a city-state, not only must the military be defeated and the royal court put out of commission (either by killing the king or rendering him unfit to reign—often by mutilation), but the temple and its accoutrements were to be looted and put out of commission. Putting the god under submission was just as important as putting the king and his military under submission. When the kingdom of Judah fell to the Babylonian Empire (586 BC), the temple and the palace were destroyed, along with the rest of the capital city, and the leadership and much of the population were carried away captive.

[I]t is interesting to note how sharply our prevailing attitudes distinguish between our honoring the “art” of selective breeding and our deep suspicion and disapproval of the “technology” of gene-splicing. Let’s hear it for art, but not for technology, we say, forgetting that the words share a common ancestor, techné, the Greek word for art, skill, or craft in any work. We retreat in horror from genetically engineered tomatoes, and turn up our noses at “artificial” fibers in our clothing, while extolling such “organic” and “natural” products as whole grain flour or cotton and wool, forgetting that grains and cotton plants and sheep are themselves products of human technology, of skillful hybridization and rearing techniques. He who would clothe himself in fibers unimproved by technology and live on food from nondomesticated sources is going to be cold and hungry indeed.

I did not understand that I was 'championing' multiculturalism simply by depicting it, or by describing it as anything other than incipient tragedy. At the same time I don't think I ever was quite naive enough to believe, even at twenty-one, that racially homogeneous societies were necessarily happier or more peaceful than ours simply by virtue of their homogeneity. After all, even a kid half my age knew what the ancient Greeks did to each other, and the Romans, and the seventeenth-century British, and the nineteenth-century Americans. My best friend during my youth--now my husband--is himself from Northern Ireland, an area where people who look absolutely identical to each other, eat the same food, pray to the same God, read the same holy book, wear the same clothes and celebrate the same holidays have yet spent four hundred years at war over a relatively minor doctrinal difference they later allowed to morph into an all-encompassing argument over land, government and national identity. Racial homogeneity is no guarantor of peace, any more than racial heterogeneity is fated to fail.

But she stopped at the third picture, a gorgeous baking tray of golden buttery-topped tiropetes, with a bowl on the side of bright-colored Greek salad with what appeared to be fresh oregano. It had popped up because she was following #bethesdafood scene. The caption, written by BoozyCrocker, said: BoozyCrocker MUST EAT BUTTER. #TheCookbookClub is now open to new members. Foodies, come join us! Three-drink minimum. No skipping dessert. Meet in Bethesda. DM me. No psychos, no diets. #foodporn #saycheese #cheese #feta #musteatbutter #delicious #whenindoubtaddbutter #bethesdafoodscene

War is more like a craft than an art,’ he said. ‘It requires practice, and attention to detail ‒ technique and patience.’ Kau-Ippa nodded. ‘Most men have no patience,’ she said. ‘Exactly. Nikeas, for political reasons, fought and lost an unnecessary battle, because he didn’t understand what makes war work.’ ‘Money?’ ‘Food and water. And certainly, money. And camp security, and health, and luck, and ten thousand details. But first and foremost, food, forage and water for man and beast.

Zucchini Pumpkins Squashes (any kind) Melons (any kind) Eggplant Tomatoes Bell peppers Chili peppers Goji berries Non-Southern European Cow’s Milk Products (these contain casein A-1) Yogurt (including Greek yogurt) Ice cream Frozen yogurt Cheese Ricotta Cottage cheese KefirGrains, Sprouted Grains, Pseudo-Grains, and Grasses Wheat (pressure cooking does not remove lectins from any form of wheat) Einkorn wheat Kamut Oats (cannot pressure cook) Quinoa Rye (cannot pressure cook) Bulgur White rice Brown rice Wild rice Barley (cannot pressure cook) Buckwheat Kashi Spelt

The people I love the best jump into work head first without dallying in the shallows and swim off with sure strokes almost out of sight. They seem to become natives of that element, the black sleek heads of seals bouncing like half-submerged balls. I love people who harness themselves, an ox to a heavy cart, who pull like water buffalo, with massive patience, who strain in the mud and the muck to move things forward, who do what has to be done, again and again. I want to be with people who submerge in the task, who go into the fields to harvest and work in a row and pass the bags along, who are not parlor generals and field deserters but move in a common rhythm when the food must come in or the fire be put out. The work of the world is common as mud. Botched, it smears the hands, crumbles to dust. But the thing worth doing well done has a shape that satisfies, clean and evident. Greek amphoras for wine or oil, Hopi vases that held corn, are put in museums but you know they were made to be used. The pitcher cries for water to carry and a person for work that is real.

Because for all my massive appetite, I cannot cook to save my life. When Grant came to my old house for the first time, he became almost apoplectic at the contents of my fridge and cupboards. I ate like a deranged college frat boy midfinals. My fridge was full of packages of bologna and Budding luncheon meats, plastic-wrapped processed cheese slices, and little tubs of pudding. My cabinets held such bounty as cases of chicken-flavored instant ramen noodles, ten kinds of sugary cereals, Kraft Macaroni & Cheese, and cheap canned tuna. My freezer was well stocked with frozen dinners, heavy on the Stouffer's lasagna and bags of chicken tenders. My garbage can was a wasteland of take-out containers and pizza boxes. In my defense, there was also always really good beer and a couple of bottles of decent wine. My eating habits have done a pretty solid turnaround since we moved in together three years ago. Grant always leaved me something set up for breakfast: a parfait of Greek yogurt and homemade granola with fresh berries, oatmeal that just needs a quick reheat and a drizzle of cinnamon honey butter, baked French toast lingering in a warm oven. He almost always brings me leftovers from the restaurant's family meal for me to take for lunch the next day. I still indulge in greasy takeout when I'm on a job site, as much for the camaraderie with the guys as the food itself; doesn't look good to be noshing on slow-roasted pork shoulder and caramelized root vegetables when everyone else is elbow-deep in a two-pound brick of Ricobene's breaded steak sandwich dripping marinara.

Memory is a curse. I wasn't the first to say this, but I was proof of it. My memory was sharp. A thorn, a broken water glass, a jellyfish that crashed into me and reached back for more. My secret sense, which I have come to understand as my condition, gave me a way to encode information that was immediate and long-lasting, an inborn mnemonic device. The ancient Greeks had a mnemonic device that called for thinking of a path, say through the streets of a familiar city, and depositing along the way the information that they wished to retain. At the corner of the Street of Wine Merchants, they would place fact number one; continuing ahead twenty paces to the Fountain of Bacchus, they would place fact number two; turning right onto the Street of Pleasure Houses by the front door of the Pavilion of Virgins (the name was ironic because even back then virgins were rare and mythical beings), they would place facts number three through ten (because it was there among the rare and mythical beings that they wanted to linger); and in that way their journey would continue on. To retrace this path in their mind was to gather up the facts again, easy and showy as red roadside poppies. My own mnemonic device worked in similar fashion, but instead of a path there was a multicourse meal prepared by a mad scientist who knew and cared nothing about food. To revisit the dishes and their chaotic juxtaposition of flavors was to recall with precision those facts, from the trivial to the significant, that I have acquired, via the spoken word, during the course of my life.

Language is no utilitarian abstraction; English, French, Greek, and Latin are concrete delights, relishings by which the flavor of words and syntax are rolled over the tongue. And so in their own way are all the declensions and conjugations of beef, lamb, pork, and veal. Food is the daily sacrament of unnecessary goodness, ordained for a continual remembrance that the world will always be more delicious than it is useful. Necessity is the mother only of clichés. It takes playfulness to make poetry.

Questing for knowledge is valuable for its own sake. “Knowledge is the food of the soul” (Protagoras), Plato has Socrates say. When asked whether it is better to be born or not to be born, the pre-Socratic Greek philosopher Anaxagoras replied that being born is better because it grants one the opportunity to “study the heavens and the whole universe.” (Anaxagoras) But devoting our life to a quest for knowledge, while valuable for its own sake, is made more valuable by the secondary benefits it confers, one of which is that it helps us escape mediocrity and to become a better human being.

Even if you think you’re eating a super-healthy diet of grilled chicken breast, egg whites, “fresh” (but farm-raised) salmon, and nonfat Greek yogurt, your brain is being undermined by the invisible changes in your food supply. Just a few generations ago, almost all farms were family owned and operated. They’re now predominantly gigantic factory farms that pump their cows and chickens full of cheap feed that doesn’t just change the animals’ health—it changes yours as well. Environmental pollutants like mercury and BPAs can also affect the health of our brains, and fundamental changes in our lifestyle and environment play a vital role as well.

We know a great deal more than the Greeks did about the forces of life. But with all our knowledge, no one fully comprehends the miraculous process, known as photosynthesis, by which trees and other green plants use energy from the sun to transform elements into food for themselves at the same time that they release oxygen into the atmosphere. Photosynthesis makes life on Earth possible, and it is the most important function performed by green plants of all kinds.

Laid out on the rustic farm table that sits to the side of Maria's enormous kitchen island is a lovely spread of fresh-looking salads. Wheat-berry salad, what looks like a Greek salad, asparagus, a platter of beautifully arranged fruit, and some cooked tuna steaks. "This looks amazing!" I've been mired in fall comfort foods for work, all braised and hearty, and it is very exciting to see such fresh and light fare for a change.

She might be the best-dressed little girl in her elementary school class, but she was still a Greek. Her parents spoke a foreign language, their food was different, and she looked different from the children she went to school with in Corktown.

I know that many people including our President insist that it be called the Christmas Season. I’ll be the first in line to say that it works for me however that’s not what it is. We hint at its coming on Halloween when the little tykes take over wandering the neighborhood begging for candy and coins. In this day and age the idea of children wandering the streets threatening people with “Trick or Treat!” just isn’t a good idea. In most cases parents go with them encouraging their offspring’s to politely ask “Anything for Halloween.” An added layer of security occurs when the children are herded into one room to party with friends. It’s all good, safe fun and usually there is enough candy for all of their teeth to rot before they have a chance to grow new ones. Forgotten is the concept that it is a three day observance of those that have passed before us and are considered saints or martyrs. Next we celebrate Thanksgiving, a national holiday (holly day) formally observed in Canada, Liberia, Germany Japan, some countries in the Caribbean and the United States. Most of these countries observe days other than the fourth Thursday of November and think of it as a secular way of celebrating the harvest and abundance of food. Without a hiccup we slide into Black Friday raiding stores for the loot being sold at discounted prices. The same holds true for Cyber Monday when we burn up the internet looking for bargains that will arrive at our doorsteps, brought by the jolly delivery men and women, of FedEx, UPS and USPS. Of course the big days are Chanukah when the Maccabean Revolt against the Seleucid Empire, regained control of Jerusalem. It is a time to gather the family and talk of history and tell stories. Christmas Eve is a time when my family goes to church, mostly to sing carols and distribute gifts, although this usually continued on Christmas day. This is when the term “Merry Christmas” is justified and correct although it is thought that the actual birthday of Christ is in October. The English squeezed another day out of the season, called Boxing Day, which is when the servants got some scraps from the dinner the day before and received a small gift or a dash of money. I do agree that “Xmas” is inappropriate but that’s just me and I don’t go crazy over it. After all, Christmas is for everyone. On the evening of the last day of the year we celebrate New Year’s Evening followed by New Year’s Day which many people sleep through after New Year’s Eve. The last and final day of the Holiday Season is January 6th which Is Epiphany or Three Kings Day. In Tarpon Springs, the Greek Orthodox Priest starts the celebration with the sanctification of the waters followed by the immersion of the cross. It becomes a scramble when local teenage boys dive for the cross thrown into the Spring Bayou as a remembrance of the baptism of Jesus Christ in the Jordan River. This tradition is now over a century old and was first celebrated by the Episcopal Church by early settlers in 1903.

LINUS PAULING WAS WRONG about megavitamins because he had made two fundamental errors. First, he had assumed that you cannot have too much of a good thing. Vitamins are critical to life. If people don’t get enough vitamins, they suffer various deficiency states, like scurvy (not enough vitamin C) or rickets (not enough vitamin D). The reason that vitamins are so important is that they help convert food into energy. But there’s a catch. To convert food into energy, the body uses a process called oxidation. One outcome of oxidation is the generation of something called free radicals, which can be quite destructive. In search of electrons, free radicals damage cell membranes, DNA, and arteries, including the arteries that supply blood to the heart. As a consequence, free radicals cause cancer, aging, and heart disease. Indeed, free radicals are probably the single greatest reason that we aren’t immortal. To counter the effects of free radicals, the body makes antioxidants. Vitamins—like vitamins A, C, E, and beta-carotene—as well as minerals like selenium and substances like omega-3 fatty acids all have antioxidant activity. For this reason, people who eat diets rich in fruits and vegetables, which are rich in antioxidants, tend to have less cancer, less heart disease, and live longer. Pauling’s logic to this point is clear; if antioxidants in food prevent cancer and heart disease, then eating large quantities of manufactured antioxidants should do the same thing. But Linus Pauling had ignored one important fact: Oxidation is also required to kill new cancer cells and clear clogged arteries. By asking people to ingest large quantities of vitamins and supplements, Pauling had shifted the oxidation-antioxidation balance too far in favor of antioxidation, therefore inadvertently increasing the risk of cancer and heart disease. As it turns out, Mae West aside, you actually can have too much of a good thing. (“Too much of a good thing can be wonderful,” said West, who was talking about sex, not vitamins.) Second, Pauling had assumed that vitamins and supplements ingested in food were the same as those purified or synthesized in a laboratory. This, too, was incorrect. Vitamins are phytochemicals, which means that they are contained in plants (phyto- means “plant” in Greek). The 13 vitamins (A, B1, B2, B3, B5, B6, B7, B9, B12, C, D, E, and K) contained in food are surrounded by thousands of other phytochemicals that have long and complicated names like flavonoids, flavonols, flavanones, isoflavones, anthocyanins, anthocyanidins, proanthocyanidins, tannins, isothiocyanates, carotenoids, allyl sulfides, polyphenols, and phenolic acids. The difference between vitamins and these other phytochemicals is that deficiency states like scurvy have been defined for vitamins but not for the others. But make no mistake: These other phytochemicals are important, too. And Pauling’s recommendation to ingest massive quantities of vitamins apart from their natural surroundings was an unnatural act. For example, as described in Catherine Price’s book, Vitamania, half of an apple has the antioxidant activity of 1,500 milligrams of vitamin C, even though it contains only 5.7 milligrams of the vitamin. That’s because the phytochemicals that surround vitamin C in apples enhance its effect

Should I also be glad of our unwanted guest?" "Unwanted?" Her eyes widened as her voice rose. "She's the goddess of love, fertility, beauty, and desire. Who could be more perfect for a wedding? Although..." She tapped her lush lips, considering. "She does have a bad side, but you can't blame her. Who wouldn't have issues if you'd been born from the sea foam created from Uranus's blood after his youngest son, Cronus, castrated him and threw his genitals into the sea?" The woman in pink choked on her food. The man with the goatee barked a laugh. Jay crossed his legs, although his family jewels weren't under threat. "She also had many adulterous affairs," Zara continued to her now rapt audience of singles. "Most notable with Ares. So maybe cutting off her head is a good thing." She lifted a forkful of biryani. "Did you know her name gave us the word aphrodisiac? Or that her Latin name, Venus, gave us the word venereal for venereal dis----" Jay cut her off with a raised hand. "Not something I really wanted to think about over a meal.

thepsychchic chips clips iii Jared gives me an assignment: I need to map out my emotional process so that I can start finding ways to solve each problem. I need to actually sit down and make a spreadsheet. Each time something happens, write it down in the situation trigger column. In the next column write a description of the thoughts, emotional reactions, and behaviors that the situation or trigger causes. In the next column give your best assessment of the underlying flaw or problem, and finally, write a logic statement that I can use in the moment to inject some rationality into the issue. 258 Jared’s 20 minute break routine for Maria: First 5 minutes of break: off load and brain dump. I write down some of the key hands so that they don’t occupy any of my headspace going forward. … Then a few minutes of contemplating my decision making. Asking myself: How was my thinking? Were there any emotionally compromised decisions? … Next 10 minutes: nothing. No poker talk, no thinking. Just walking and relaxing. And then, right before the end of break, a few minutes of warm-up for the next level. 276 - 277 EB White: “an honest ratio between pluck and luck.” 287 Food in Los Vegas: For sushi, Yui and Kabuto. For dinner close to the Rio, the Fat Greek, Peru Chicken, and Sazón. For when I’m feeling nostalgic for the jerk chicken of my local Crown Heights spots, Big Jerk. Lola’s for Cajun. Milos, but only for lunch. El Dorado for late-night poker sessions. Partage to celebrate. Lotus of Siam to drown your sorrows in delightful Thai. 314

You see, while the people in the colonies were being told Britain was their mother, much of white Britain had convinced itself that these undeserving niggers - Asians were niggers too, back then - had just got off their banana boats to come and freeload, to take 'their' jobs and steal ‘their’ women. Never mind that Britain has a German royal family, a Norman ruling elite, a Greek patron saint, a Roman/Middle Eastern religion, Indian food as its national cuisine, an Arabic/Indian numeral system, a Latin alphabet and an identity predicated on a multi-ethnic, globe-spanning empire- ‘fuck the bloody foreigners'. Never mind that waves of migration have been a constant in British history and that great many millions of ‘white' Britons are themselves descendants of Jewish, Eastern European and Irish migrants of the nineteenth century, nor that even in the post-war 'mass migration' years, Ireland and Europe were the largest source of immigrants. And, of course, let's say nothing about the millions of British emigrants, settlers and colonists abroad - conveniently labelled 'expats'.

may say “extra-virgin olive oil.” The FDA, admittedly, does not have time to police truth in labeling. This is why many food shows instruct you not to cook with it—never tell a Greek that! Adulterated oils smoke at low temperatures and become toxic, but real extra-virgin oils have a smoke point of almost 400°F. Greek varietal kalamata and Koroneiki cold pressed extra virgin olive oils can be found at

Today the fish is called lavraki—“the clever one.” If you wanted to indicate in modern Greek that someone had cleverly figured out something tricky and challenging, you would say that he epyase lavraki—“he caught a sea bass.

Ben told me that in Greek culture it has historically been considered both a duty and an honor to take care of strangers. You can see it with the villagers. The way they go out to rescue people in their boats or bring food to the exhausted ones on the beach. In ancient times, the gods used to test mortals by arriving on their doorsteps clothed in rags to see if they would be welcomed or turned away.

Critical to both our imaginative impoverishment and our practical enrichment is the field of endeavour known as logistics, a name rooted in the Ancient Greek military figure of the logistikos or quartermaster, who was once responsible for supplying an army with food and weaponry.

Basically, women couldn’t do anything except stay home, cook food, clean house, and look pretty—preferably all at the same time. Now, me—being an awesome modern demigod dude—I can do all that easily. But not everybody can pull it off. (My girlfriend, Annabeth, is reading this over my shoulder and laughing. Why are you laughing?) Athenian

we were both joyous, not because of drinking so much wine, but because of the excessive happiness that we had inward. we both had understood, in our own ways, that we were two insects with short life spans, sticked for good onto the earth's crust, that we found a nice place by the sea behind some canes and gas cans, that we cuddled tightly, that in front of us we had good things and food, and inside of us we had peace, love and trust.

we were both joyous, not because of drinking so much wine, but because of the excessive happines that we had inward. we both had understood, in our own ways, that we were two insects with short life spans, sticked for good onto the earth's crust, that we found a nice place by the sea behind some canes and gas cans, that we cuddled tightly, that in front of us we had good things and food, and inside of us we had peace, love and trust.

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

Basically, women couldn’t do anything except stay home, cook food, clean house, and look pretty—preferably all at the same time. Now, me—being an awesome modern demigod dude—I can do all that easily. But not everybody can pull it off. (My girlfriend, Annabeth, is reading this over my shoulder and laughing. Why are you laughing?)