Green Vegetation Quotes

The beet is the most intense of vegetables. The radish, admittedly, is more feverish, but the fire of the radish is a cold fire, the fire of discontent not of passion. Tomatoes are lusty enough, yet there runs through tomatoes an undercurrent of frivolity. Beets are deadly serious. Slavic peoples get their physical characteristics from potatoes, their smoldering inquietude from radishes, their seriousness from beets. The beet is the melancholy vegetable, the one most willing to suffer. You can't squeeze blood out of a turnip... The beet is the murderer returned to the scene of the crime. The beet is what happens when the cherry finishes with the carrot. The beet is the ancient ancestor of the autumn moon, bearded, buried, all but fossilized; the dark green sails of the grounded moon-boat stitched with veins of primordial plasma; the kite string that once connected the moon to the Earth now a muddy whisker drilling desperately for rubies. The beet was Rasputin's favorite vegetable. You could see it in his eyes.

All the Blackwood women had taken the food that came from the ground and preserved it, and the deeply colored rows of jellies and pickles and bottled vegetables and fruit, maroon and amber and dark rich green, stood side by side in our cellar and would stand there forever, a poem by the Blackwood women.

If God wanted humans to eat vegetables, he wouldn’t have colored them green. Green things are moldy.

My eyes are green, Cause I eat a lot of vegetables, It don't have nothing to do with your new friend

Saturday morning was come, and all the summer world was bright and fresh, and brimming with life. There was a song in every heart; and if the heart was young, the music issued at the lips. There was cheer in every face and a spring in every step. The locust-trees were in bloom, and the fragrance of the blossoms filled the air. Cardiff Hill, beyond the village and above, it was green with vegetation, and it lay just far enough away to seem a Delectable Land, dreamy, reposeful, and inviting.

Sally at this time gave up any notion of being a co-operative member of a family, named herself "Tiger" and settled down to an unceasing, and seemingly endless, war against clothes, toothbrushes, all green vegetables, and bed.

An incomplete list: No more diving into pools of chlorinated water lit green from below. No more ball games played out under floodlights. No more porch lights with moths fluttering on summer nights. No more trains running under the surface of cities on the dazzling power of the electric third rail. No more cities. No more films, except rarely, except with a generator drowning out half the dialogue, and only then for the first little while until the fuel for the generators ran out, because automobile gas goes stale after two or three years. Aviation gas lasts longer, but it was difficult to come by. No more screens shining in the half-light as people raise their phones above the crowd to take pictures of concert states. No more concert stages lit by candy-colored halogens, no more electronica, punk, electric guitars. No more pharmaceuticals. No more certainty of surviving a scratch on one's hand, a cut on a finger while chopping vegetables for dinner, a dog bite. No more flight. No more towns glimpsed from the sky through airplane windows, points of glimmering light; no more looking down from thirty thousand feet and imagining the lives lit up by those lights at that moment. No more airplanes, no more requests to put your tray table in its upright and locked position – but no, this wasn't true, there were still airplanes here and there. They stood dormant on runways and in hangars. They collected snow on their wings. In the cold months, they were ideal for food storage. In summer the ones near orchards were filled with trays of fruit that dehydrated in the heat. Teenagers snuck into them to have sex. Rust blossomed and streaked. No more countries, all borders unmanned. No more fire departments, no more police. No more road maintenance or garbage pickup. No more spacecraft rising up from Cape Canaveral, from the Baikonur Cosmodrome, from Vandenburg, Plesetsk, Tanegashima, burning paths through the atmosphere into space. No more Internet. No more social media, no more scrolling through litanies of dreams and nervous hopes and photographs of lunches, cries for help and expressions of contentment and relationship-status updates with heart icons whole or broken, plans to meet up later, pleas, complaints, desires, pictures of babies dressed as bears or peppers for Halloween. No more reading and commenting on the lives of others, and in so doing, feeling slightly less alone in the room. No more avatars.

Green strongly influences the heart and helps alleviate tension. Positive qualities associated with green are generosity, humility, and cooperation. Foods of the green vibration are all green fruits and green vegetables.

Though men in their hundreds of thousands had tried their hardest to disfigure that little corner of the earth where they had crowded themselves together, paving the ground with stones so that nothing could grow, weeding out every blade of vegetation, filling the air with the fumes of coal and gas, cutting down trees and driving away every beast and every bird -- spring, however, was still spring, even in the town. The sun shone warm, the grass, wherever it had not been scraped away, revived and showed green not only on the narrow strips of lawn on the boulevards but between the paving-stones as well, and the birches, the poplars and the wild cherry-trees were unfolding their sticky, fragrant leaves, and the swelling buds were bursting on the lime trees; the jackdaws, the sparrows and the pigeons were cheerfully getting their nests ready for the spring, and the flies, warmed by the sunshine, buzzed gaily along the walls. All were happy -- plants, birds, insects and children. But grown-up people -- adult men and women -- never left off cheating and tormenting themselves and one another. It was not this spring morning which they considered sacred and important, not the beauty of God's world, given to all creatures to enjoy -- a beauty which inclines the heart to peace, to harmony and to love. No, what they considered sacred and important were their own devices for wielding power over each other.

I don't think I'll ever grow old and say, "What was I thinking eating all those fruits and vegetables?

While the train flashed through never-ending miles of ripe wheat, by country towns and bright-flowered pastures and oak groves wilting in the sun, we sat in the observation car, where the woodwork was hot to the touch and red dust lay deep over everything. The dust and heat, the burning wind, reminded us of many things. We were talking about what it is like to spend one’s childhood in little towns like these, buried in wheat and corn, under stimulating extremes of climate: burning summers when the world lies green and billowy beneath a brilliant sky, when one is fairly stifled in vegetation, in the color and smell of strong weeds and heavy harvests; blustery winters with little snow, when the whole country is stripped bare and gray as sheet-iron. We agreed that no one who had not grown up in a little prairie town could know anything about it. It was a kind of freemasonry, we said.

A child said What is the grass? fetching it to me with full hands; How could I answer the child? I do not know what it is any more than he. I guess it must be the flag of my disposition, out of hopeful green stuff woven. Or I guess it is the handkerchief of the Lord, A scented gift and remembrancer designedly dropt, Bearing the owner's name someway in the corners, that we may see and remark, and say Whose? Or I guess the grass is itself a child, the produced babe of the vegetation. Or I guess it is a uniform hieroglyphic, And it means, Sprouting alike in broad zones and narrow zones, Growing among black folks as among white, Kanuck, Tuckahoe, Congressman, Cuff, I give them the same, I receive them the same. And now it seems to me the beautiful uncut hair of graves. Tenderly will I use you curling grass, It may be you transpire from the breasts of young men, It may be if I had known them I would have loved them, It may be you are from old people, or from offspring taken soon out of their mothers' laps, And here you are the mothers' laps. This grass is very dark to be from the white heads of old mothers, Darker than the colorless beards of old men, Dark to come from under the faint red roofs of mouths. O I perceive after all so many uttering tongues, And I perceive they do not come from the roofs of mouths for nothing. ... What do you think has become of the young and old men? And what do you think has become of the women and children? They are alive and well somewhere, The smallest sprout shows there is really no death, And if ever there was it led forward life, and does not wait at the end to arrest it, And ceas'd the moment life appear'd. All goes onward and outward, nothing collapses, And to die is different from what any one supposed, and luckier.

Dionysus is the life-spirit of all green vegetation—ivy, pine tree and especially the vine; he is, in Dylan Thomas’ phrase, “the force that through the green fuse drives the flower.

What's the problem Earthman?" said Zaphod, now transferring his attention to the animal's enormous rump. "I just don't want to eat an animal that's standing here inviting me to," said Arthur, "it's heartless." "Better than eating an animal that doesn't want to be eaten," said Zaphod. "That's not the point," Arthur protested. Then he thought about it for a moment. "Alright," he said, "maybe it is the point. I don't care, I'm not going to think about it now. I'll just ... er ..." The Universe raged about him in its death throes. "I think I'll just have a green salad," he muttered. "May I urge you to consider my liver?" asked the animal, "it must be very rich and tender by now, I've been force-feeding myself for months." "A green salad," said Arthur emphatically. "A green salad?" said the animal, rolling his eyes disapprovingly at Arthur. "Are you going to tell me," said Arthur, "that I shouldn't have green salad?" "Well," said the animal, "I know many vegetables that are very clear on that point. Which is why it was eventually decided to cut through the whole tangled problem and breed an animal that actually wanted to be eaten and was capable of saying so clearly and distinctly. And here I am." It managed a very slight bow. "Glass of water please," said Arthur.

You need to eat your salad," Aidan finally said. "Oh, so now you're telling me what to eat?" "You're supposed to be eating a lot of green, leafy vegetables for the folic acid." She arched her brows in surprise. "And just how do you know that?" Through a mouthful of baked potato, he said, "What To Expect While You're Expecting.

The sky was no longer blue. North-eastward it was inky black, and out of the blackness shone brightly and steadily the pale white stars. Overhead it was a deep Indian red and starless, and south-eastward it grew brighter to a glowing scarlet where, cut by the horizon, lay the huge hull of the sun, red and motionless. The rocks about me were of a harsh reddish colour, and all the trace of life that I could see at first was the intensely green vegetation that covered every projecting point on their south-eastern face.

What are you chopping up?" "The trinity: onions, green peppers, and celery. Etouffee's going in the pot. Dune and Nate are on the way back from their consults, and they're bringing crawfish. So," he said, scraping bits of cut vegetables from his knife onto the side of the stainless-steel pan, "final judgement's on the way.

We were on the Congo’s eastern edge and, as the helicopter climbed higher, I could see nothing but an unbroken spread of vegetation. I was looking at the Congo’s rainforest, one of the natural wonders of the world. Conservationists describe it as one of the Earth’s lungs, an immense expanse of oxygen-generating green, matched in size only by the Amazonian rainforest. Explorers recorded it as one of the most impenetrable and hostile environments on the planet – as clammy as a pressure cooker, thick with disease, capped by a tree-top canopy too solid for sunlight to penetrate.

I hoisted the lid off the Spode vegetable dish and, from the depths of its hand-painted butterflies and raspberries, spooned out a generous helping of peas. Using my knife as a ruler and my fork as a prod, I marshaled the peas so that they formed meticulous rows and columns across my plate: rank upon rank of little green spheres, spaced with a precision that would have delighted the heart of the most exacting Swiss watchmaker. Then, beginning at the bottom left, I speared the first pea with my fork and ate it.

Fighting the Blues with Greens Here’s a statistic you probably haven’t heard: Higher consumption of vegetables may cut the odds of developing depression by as much as 62 percent.26 A review in the journal Nutritional Neuroscience concluded that, in general, eating lots of fruits and veggies may present “a non-invasive, natural, and inexpensive therapeutic means to support a healthy brain.

try to eat at least one pound of raw vegetables a day and one pound of cooked/steamed or frozen green or nongreen nutrient-rich vegetables a day as well.

My meal arrived. It was a bowl of tepid, green curried water with two spinach leaves floating in it. The waiter called it 'vegetable soup'. I called it inedible slop.

The world seemed filled with interesting books to read, interesting plays and movies to see, interesting games to play, interesting food to taste, and interesting people to have sex with and sometimes even to fall in love with. To Marx, it seemed foolish not to love as many things as you could. In the first months she knew him, Sadie disparaged Marx to Sam by calling him “the romantic dilettante.” But for Marx, the world was like a breakfast at a five-star hotel in an Asian country—the abundance of it was almost overwhelming. Who wouldn’t want a pineapple smoothie, a roast pork bun, an omelet, pickled vegetables, sushi, and a green-tea-flavored croissant? They were all there for the taking and delicious, in their own way.

Song of myself A child said What is the grass? fetching it to me with full hands; How could I answer the child? I do not know what it is any more than he. I guess it must be the flag of my disposition, out of hopeful green stuff woven. Or I guess it is the handkerchief of the Lord, A scented gift and remembrancer designedly dropt, Bearing the owner's name someway in the corners, that we may see and remark, and say Whose? Or I guess the grass is itself a child, the produced babe of the vegetation.

These handkerchief gardens are a traditional German solution to apartment dwellers' yearning for a tool shed and a vegetable garden. They make a patchwork of green in odd corners of urban land, along train lines or canals or, as here, in the lee of the Wall.

It was in mid-summer, when the alchemy of Nature transmutes the sylvan landscape to one vivid and almost homogeneous mass of green; when the senses are well-nigh intoxicated with the surging seas of moist verdure and the subtly indefinable odours of the soil and the vegetation. In such surroundings the mind loses its perspective; time and space become trivial and unreal, and echoes of a forgotten prehistoric past beat insistently upon the enthralled consciousness.

It was August and the fields were high with corn. In the orchard the last of the peaches clung to their branches and the apples were showing their first pinkish blush. The vegetable garden overflowed with produce: peppers, green beans, zucchini, tomatoes, cucumbers, and squash.

Out from behind the desk where he’d been sitting, hidden by the piles of books, appeared a bespectacled, green-eyed man in a green plaid suit. His thick white hair was shaggy and mussed, his nose was rather large and lumpy like a vegetable, and although it was clear he had recently shaved, he appeared to have done so without benefit of a mirror, for here and there upon his neck and chin were nicks from a razor, and occasional white whiskers that he’d missed altogether. This was Mr. Benedict.

But the kitchen will not come into its own again until it ceases to be a status symbol and becomes again a workshop. It may be pastel. It may be ginghamed as to curtains and shining with copper like a picture in a woman's magazine. But you and I will know it chiefly by its fragrances and its clutter. At the back of the stove will sit a soup kettle, gently bubbling, one into which every day are popped leftover bones and vegetables to make stock for sauces or soup for the family. Carrots and leeks will sprawl on counters, greens in a basket. There will be something sweet-smelling twirling in a bowl and something savory baking in the oven. Cabinet doors will gape ajar and colored surfaces are likely to be littered with salt and pepper and flour and herbs and cheesecloth and pot holders and long-handled forks. It won't be neat. It won't even look efficient. but when you enter it you will feel the pulse of life throbbing from every corner. The heart of the home will have begun once again to beat.

She could have wept. It was bad, it was bad, it was infinitely bad! She could have done it differently of course; the colour could have been thinned and faded; the shapes etherealised; that was how Paunceforte would have seen it. But then she did not see it like that. She saw the colour burning on a framework of steel; the light of a butterfly’s wing lying upon the arches of a cathedral. Of all that only a few random marks scrawled upon the canvas remained. And it would never be seen; never be hung even, and there was Mr Tansley whispering in her ear, “Women can’t paint, women can’t write ...” She now remembered what she had been going to say about Mrs Ramsay. She did not know how she would have put it; but it would have been something critical. She had been annoyed the other night by some highhandedness. Looking along the level of Mr Bankes’s glance at her, she thought that no woman could worship another woman in the way he worshipped; they could only seek shelter under the shade which Mr Bankes extended over them both. Looking along his beam she added to it her different ray, thinking that she was unquestionably the loveliest of people (bowed over her book); the best perhaps; but also, different too from the perfect shape which one saw there. But why different, and how different? she asked herself, scraping her palette of all those mounds of blue and green which seemed to her like clods with no life in them now, yet she vowed, she would inspire them, force them to move, flow, do her bidding tomorrow. How did she differ? What was the spirit in her, the essential thing, by which, had you found a crumpled glove in the corner of a sofa, you would have known it, from its twisted finger, hers indisputably? She was like a bird for speed, an arrow for directness. She was willful; she was commanding (of course, Lily reminded herself, I am thinking of her relations with women, and I am much younger, an insignificant person, living off the Brompton Road). She opened bedroom windows. She shut doors. (So she tried to start the tune of Mrs Ramsay in her head.) Arriving late at night, with a light tap on one’s bedroom door, wrapped in an old fur coat (for the setting of her beauty was always that—hasty, but apt), she would enact again whatever it might be—Charles Tansley losing his umbrella; Mr Carmichael snuffling and sniffing; Mr Bankes saying, “The vegetable salts are lost.” All this she would adroitly shape; even maliciously twist; and, moving over to the window, in pretence that she must go,—it was dawn, she could see the sun rising,—half turn back, more intimately, but still always laughing, insist that she must, Minta must, they all must marry, since in the whole world whatever laurels might be tossed to her (but Mrs Ramsay cared not a fig for her painting), or triumphs won by her (probably Mrs Ramsay had had her share of those), and here she saddened, darkened, and came back to her chair, there could be no disputing this: an unmarried woman (she lightly took her hand for a moment), an unmarried woman has missed the best of life. The house seemed full of children sleeping and Mrs Ramsay listening; shaded lights and regular breathing.

...I have become more interested than ever in the effect of a diet higher in 'greens' than it is in meat - both in terms of my own wellbeing and, more recently, those implications that go beyond me and those for whom I cook.

You can say a lot of bad things about Alabama, but you can't say Alabamans as a people are unduly afraid of deep fryers. In that first week at the Creek, the cafeteria served fried chicken, chicken fried steak, and fried okra, which marked my first foray into the delicacy that is the fried vegetable.

The evening vegetables looked so fresh and juicy, the tips of the greens bursting with life. Yeah, I’d love to have another baby. Maybe by the time I’m thirty-seven.

Food, racism, power, and justice are linked. What I’m trying to do is dismantle culinary nutritional imperialism and gastronomic white supremacy with one cup of zobo made from hibiscus, one bowl of millet salad with groundnuts and dark green vegetables, and one piece of injera at a time. The next wave of human rights abuse is in the form of nutrition injustice

Villages have an unmistakable charm. There is a subtle magic found in villages. The earthiness, greenery, and fragrance of flowers, plants, fruits, and vegetables growing in the field is breathtakingly inimitable. Sitting in the lush green fields, while gazing at the wide blue sky, amidst the farm animals and the simple houses in the background, is a joie de vivre.

Doesn't the Federal Farm bill help out all these poor farmers? No. It used to, but ever since its inception just after the Depression, the Federal Farm Bill has slowly been altered by agribusiness lobbyists. It is now largely corporate welfare ... It is this, rather than any improved efficiency or productiveness, that has allowed corporations to take over farming in the United States, leaving fewer than a third of our farms still run by families. But those family-owned farms are the ones more likely to use sustainable techniques, protect the surrounding environment, maintain green spaces, use crop rotations and management for pest and weed controls, and apply fewer chemicals. In other words, they're doing exactly what 80 percent of U.S. consumers say we would prefer to support, while our tax dollars do the opposite.

I am afraid of cities. But you mustn’t leave them. If you go too far you come up against the vegetation belt. Vegetation has crawled for miles towards the cities. It is waiting. Once the city is dead, the vegetation will cover it, will climb over the stones, grip them, search them, make them burst with its long black pincers; it will blind the holes and let its green paws hang over everything. You must stay in the cities as long as they are alive, you must never penetrate alone this great mass of hair waiting at the gates; you must let it undulate and crack all by itself.

The moors were far more complex than they had seemed to her on that first night, when she had been young and innocent and unaware of her own future. They were brown, yes, riddled with dead and dying vegetation. Every shade of brown that there was could be found on the Moors. They were also bright with growing green and mellow gold, and with the rainbow pops of flowers - yellow marigold and blue heather and purple wolf’s bane. Hemlock bloomed white as clouds. Foxglove spanned the spectrum of sunset. The Moors were beautiful in their own way, and if their beauty was the quiet sort that required time and introspection to be seen, well, there was nothing wrong with that. The best beauty was the sort that took some seeking.

Here are five simple rules for a powerful immune system that you should commit to memory: 1. Eat a large salad every day. 2. Eat at least a half-cup serving of beans/legumes in soup, salad, or another dish once daily. 3. Eat at least three fresh fruits a day, especially berries, pomegranate seeds, cherries, plums, oranges. 4. Eat at least one ounce of raw nuts and seeds a day. 5. Eat at least one large (double-size) serving of green vegetables daily, either raw, steamed, or in soups or stews.

You grew older today, but did you age as well? If you drank a few cups of green tea, had five servings of fruits and vegetables, exercised for at least 30 minutes at your target heart rate, took nutritional supplements optimized for your age and health situation, spent quality time with close friends and loved ones, consumed a glass of red wine, had a romantic (and sensual!) time with your spouse or significant other, and got 8 hours of quality sleep, then you probably aged very little if at all.

The human eye can discern more shades of green than of any other color. My friend Delaney told me that. She said it's an adaption from when ancient humans lived in forests. Our eyes evolved that way as a survival mechanism to spot predators hiding in the vegetation.

We'd never seen anything as green as these rice paddies. It was not just the paddies themselves: the surrounding vegetation - foliage so dense the trees lost track of whose leaves were whose - was a rainbow coalition of one colour: green. There was an infinity of greens, rendered all the greener by splashes of red hibiscus and the herons floating past, so white and big it seemed as if sheets hung out to dry had suddenly taken wing. All other colours - even purple and black - were shades of green. Light and shade were degrees of green. Greenness, here, was less a colour than a colonising impulse. Everything was either already green - like a snake, bright as a blade of grass, sidling across the footpath - or in the process of becoming so. Statues of the Buddha were mossy, furred with green.

Here in the forest lay sullen, soot-blackened stones that were the remains of ruined hearths; in abandoned cemeteries were dark headstones that had already half sunk into the ground. Everything inanimate—stones, iron—was being swallowed by the earth, dissolving into it with the years, while green, vegetable life, in contrast, was bursting up from the earth. The boy found the silence over the cold hearths especially painful. And when he came back home, the smell of smoke from the kitchen, the barking of dogs, and the cackling of hens somehow seemed all the sweeter.

It's my latest recipe." She beamed. "Roast leaf." "It's gone off. That's not like any roast beef sandwich I've ever tasted." "No, no. Not roast beef. Roast leaf." He stared at her. "I'm a vegetarian," she explained. "I don't eat meat. So I create my own substitutions with vegetables. Roast leaf, for example. I start with whatever greens are in the market, boil and mash them with salt, then press them into a roast for the oven. According to the cookery book, it's every bit as satisfying as the real thing." "Your cookery book is a book if lies." To her credit, she took it gamely. "I'm still perfecting the roast leaf. Perhaps it needs more work. Try the others. The ones on brown bread are tuna-ish- brined turnip flakes in place of fish- and the white bread is sham. Sham is everyone's favorite. Doesn't the color look just like ham? The secret is beetroot.

He loves this food that contains no disgusting proofs of slain animals, no bloody slab of cow haunch or hen’s sinewy skeleton; these ghosts have been minced and destroyed and painlessly merged with the shapes of mute vegetables, plump green bodies that invite his appetite’s innocent gusto.

I’m sorry.” I twist back around to her. “Did you say resume pureeing spinach into the pancakes?” Renee shakes her head at how one of her staff is slicing carrots, only half paying attention to me. “Yes, of course.” “Of course?” “It was the only way to get either of you boys to eat vegetables when you were younger.” She looks at me again, head cocking. “Did you never wonder why your pancakes were green?” “They were—it was—they were Christmassy!” “Yes. Thanks to the spinach.” “You have children! Do you treat them with as much subterfuge as you treat me and Kris?” “Unapologetically.

To: Anna Oliphant From: Etienne St. Clair Subject: Uncommon Prostitues I have nothing to say about prostitues (other than you'd make a terrible prostitute,the profession is much too unclean), I only wanted to type that. Isn't it odd we both have to spend Christmas with our fathers? Speaking of unpleasant matters,have you spoken with Bridge yet? I'm taking the bus to the hospital now.I expect a full breakdown of your Christmas dinner when I return. So far today,I've had a bowl of muesli. How does Mum eat that rubbish? I feel as if I've been gnawing on lumber. To: Etienne St. Clair From: Anna Oliphant Subject: Christmas Dinner MUESLY? It's Christmas,and you're eating CEREAL?? I'm mentally sending you a plate from my house. The turkey is in the oven,the gravy's on the stovetop,and the mashed potatoes and casseroles are being prepared as I type this. Wait. I bet you eat bread pudding and mince pies or something,don't you? Well, I'm mentally sending you bread pudding. Whatever that is. No, I haven't talked to Bridgette.Mom keeps bugging me to answer her calls,but winter break sucks enough already. (WHY is my dad here? SERIOUSLY. MAKE HIM LEAVE. He's wearing this giant white cable-knit sweater,and he looks like a pompous snowman,and he keeps rearranging the stuff on our kitchen cabinets. Mom is about to kill him. WHICH IS WHY SHE SHOULDN'T INVITE HIM OVER FOR HOLIDAYS). Anyway.I'd rather not add to the drama. P.S. I hope your mom is doing better. I'm so sorry you have to spend today in a hospital. I really do wish I could send you both a plate of turkey. To: Anna Oliphant From: Etienne St. Clair Subject: Re: Christmas Dinner YOU feel sorry for ME? I am not the one who has never tasted bread pudding. The hospital was the same. I won't bore you with the details. Though I had to wait an hour to catch the bus back,and it started raining.Now that I'm at the flat, my father has left for the hospital. We're each making stellar work of pretending the other doesn't exist. P.S. Mum says to tell you "Merry Christmas." So Merry Christmas from my mum, but Happy Christmas from me. To: Etienne St. Clair From: Anna Oliphant Subject: SAVE ME Worst.Dinner.Ever.It took less than five minutes for things to explode. My dad tried to force Seany to eat the green bean casserole, and when he wouldn't, Dad accused Mom of not feeding my brother enough vegetables. So she threw down her fork,and said that Dad had no right to tell her how to raise her children. And then he brought out the "I'm their father" crap, and she brought out the "You abandoned them" crap,and meanwhile, the WHOLE TIME my half-dead Nanna is shouting, "WHERE'S THE SALT! I CAN'T TASTE THE CASSEROLE! PASS THE SALT!" And then Granddad complained that Mom's turkey was "a wee dry," and she lost it. I mean,Mom just started screaming. And it freaked Seany out,and he ran to his room crying, and when I checked on him, he was UNWRAPPING A CANDY CANE!! I have no idea where it came from. He knows he can't eat Red Dye #40! So I grabbed it from him,and he cried harder, and Mom ran in and yelled at ME, like I'd given him the stupid thing. Not, "Thank you for saving my only son's life,Anna." And then Dad came in and the fighting resumed,and they didn't even notice that Seany was still sobbing. So I took him outside and fed him cookies,and now he's running aruond in circles,and my grandparents are still at the table, as if we're all going to sit back down and finish our meal. WHAT IS WRONG WITH MY FAMILY? And now Dad is knocking on my door. Great. Can this stupid holiday get any worse??

LAST summer I happened to be crossing the plains of Iowa in a season of intense heat, and it was my good fortune to have for a traveling companion James Quayle Burden—Jim Burden, as we still call him in the West. He and I are old friends—we grew up together in the same Nebraska town—and we had much to say to each other. While the train flashed through never-ending miles of ripe wheat, by country towns and bright-flowered pastures and oak groves wilting in the sun, we sat in the observation car, where the woodwork was hot to the touch and red dust lay deep over everything. The dust and heat, the burning wind, reminded us of many things. We were talking about what it is like to spend one's childhood in little towns like these, buried in wheat and corn, under stimulating extremes of climate: burning summers when the world lies green and billowy beneath a brilliant sky, when one is fairly stifled in vegetation, in the color and smell of strong weeds and heavy harvests; blustery winters with little snow, when the whole country is stripped bare and gray as sheet-iron. We agreed that no one who had not grown up in a little prairie town could know anything about it. It was a kind of freemasonry, we said.

Here’s the short version of how to practice mindfuless: 1. Start with two minutes. For two minutes a day, direct your attention to your breath: the way the air comes into your body and your chest and belly expand, and the way the breath leaves your body and your chest and belly deflate. 2. The first thing that will happen is your mind will wander to something else. That’s normal. That’s healthy. That’s actually the point. Notice that your mind wandered, let those extraneous thoughts go—you can return to them as soon as the two minutes are up—and allow your attention to return to your breath. 3. Noticing that your mind wandered and then returning your attention to your breath is the real work of mindfulness. It’s not so much about paying attention to your breath as it is about noticing what you’re paying attention to without judgment, and making a choice about whether you want to pay attention to it. What you’re “mindful” of is both your breath and your attention to your breath. By practicing this skill of noticing what you’re paying attention to, you are teaching yourself to be in control of your brain, so that your brain is not in control of you. This regular two-minute practice will gradually result in periodic moments throughout the day when you notice what you’re paying attention to and then decide if that’s what you want to pay attention to right now, or if you want to pay attention to something else. What you pay attention to matters less than how you pay attention. This is a sideways strategy for weeding trauma out of your garden. It’s a way of simply noticing a weed and then deciding if you want to water it or not, pull it or not, fertilize it or not. The weed of trauma will gradually disappear as long as at least half the time you choose not to nurture it. And the more you choose to withdraw your protection from the trauma, the faster it will wither and die. Mindfulness is good for everyone and everything. It is to your mind what exercise and green vegetables are to your body. If you change only one thing in your life as a result of reading this book, make it this daily two-minute practice. The practice grants the opportunity to “cultivate deep respect for emotions,” differentiating their causes from their effects and granting you choice over how you manage them.

One ounce of nuts is about 200 calories and can fit into a cupped hand, so do not eat more than this one handful of nuts per day. They are best used in salads, salad dressings, and dips, because when eaten with greens, they greatly enhance the absorption of nutrients from the green vegetables. You should never snack on nuts and seeds; they should be part of a meal.

Mrs Mack, kitchen supremo, watched me in silence and then took my plate from me and began to load up a pile of vegetables. I watched in horror. No good ever comes of eating green food.

The Chinese food arrives. Delicious saliva fills his mouth. He really hasn’t had any since Texas. He loves this food that contains no disgusting proofs of slain animals, a bloody slab of cow haunch, a hen’s sinewy skeleton; these ghosts have been minced and destroyed and painlessly merged with the shapes of insensate vegetables, plump green bodies that invite his appetite’s innocent gusto. Candy. Heaped on a smoking breast of rice. Each is given such a tidy hot breast, and Margaret is in a special hurry to muddle hers with glazed chunks; all eat well. Their faces take color and strength from the oval plates of dark pork, sugar peas, chicken, stiff sweet sauce, shrimp, water chestnuts, who knows what else. Their talk grows hearty.

When you eat mostly high-nutrient foods, the body ages slower and is armed to prevent and reverse many common illnesses. The natural self-healing and self-repairing ability that is hibernating in your body wakes up and takes over, and diseases disappear. A nutrient-rich menu of green vegetables, berries, beans, mushrooms, onions, seeds, and other natural foods is the key to achieving optimal weight and health.

As it turned out, the purée of spring vegetables exceeded Mr. Ravenel's description. The soft reddish-orange emulsion really did taste like a garden. It was a bold, creamy harmony of astringent tomato, sweet carrots, potatoes, and greens, bound together in a lively snap of springtime. As Phoebe bit into a half-crisp, half-sodden crouton, she closed her eyes to savor it. God, it had been so long since she'd really tasted anything.

She walked over to the tomato bushes, the centerpiece of the spectacular garden plot. In her mind's eye she could see her mother in a house dress that somehow looked pretty on her, a green-sprigged apron, bleached Keds with no socks, a straw hat to keep the sun from her eyes. Mamma never hurried in the garden, and she used all her senses while tending it. She would hold a tomato in the palm of her hand, determining its ripeness by its softness and heft. Or she would inhale the fragrance of pepperoncini or bell peppers, test a pinch of flat leaf parsley or mint between her teeth. Everything had to be at its peak before Mamma brought it to the kitchen.

It is an imposing monarch of the forest in exquisite miniature, is the “sage-brush.” Its foliage is a grayish green, and gives that tint to desert and mountain. It smells like our domestic sage, and “sage-tea” made from it tastes like the sage-tea which all boys are so well acquainted with. The sage-brush is a singularly hardy plant, and grows right in the midst of deep sand, and among barren rocks, where nothing else in the vegetable world

THE SPRING IS BEAUTIFUL in California. Valleys in which the fruit blossoms are fragrant pink and white waters in a shallow sea. Then the first tendrils of the grapes, swelling from the old gnarled vines, cascade down to cover the trunks. The full green hills are round and soft as breasts. And on the level vegetable lands are the mile-long rows of pale green lettuce and the spindly little cauliflowers, the gray-green unearthly artichoke plants.

Good evening," it lowed and sat back heavily on its haunches, "I am the main Dish of the Day. May I interest you in parts of my body? It harrumphed and gurgled a bit, wriggled its hind quarters into a more comfortable position and gazed peacefully at them. Its gaze was met by looks of startled bewilderment from Arthur and Trillian, a resigned shrug from Ford Prefect and naked hunger from Zaphod Beeblebrox. "Something off the shoulder perhaps?" suggested the animal. "Braised in a white wine sauce?" "Er, your shoulder?" said Arthur in a horrified whisper. "But naturally my shoulder, sir," mooed the animal contentedly, "nobody else's is mine to offer." Zaphod leapt to his feet and started prodding and feeling the animal's shoulder appreciatively. "Or the rump is very good," murmured the animal. "I've been exercising it and eating plenty of grain, so there's a lot of good meat there." It gave a mellow grunt, gurgled again and started to chew the cud. It swallowed the cud again. "Or a casserole of me perhaps?" it added. "You mean this animal actually wants us to eat it?" whispered Trillian to Ford. "Me?" said Ford, with a glazed look in his eyes. "I don't mean anything." "That's absolutely horrible," exclaimed Arthur, "the most revolting thing I've ever heard." "What's the problem, Earthman?" said Zaphod, now transferring his attention to the animal's enormous rump. "I just don't want to eat an animal that's standing there inviting me to," said Arthur. "It's heartless." "Better than eating an animal that doesn't want to be eaten," said Zaphod. "That's not the point," Arthur protested. Then he thought about it for a moment. "All right," he said, "maybe it is the point. I don't care, I'm not going to think about it now. I'll just ... er ..." The Universe raged about him in its death throes. "I think I'll just have a green salad," he muttered. "May I urge you to consider my liver?" asked the animal, "it must be very rich and tender by now, I've been force-feeding myself for months." "A green salad," said Arthur emphatically. "A green salad?" said the animal, rolling his eyes disapprovingly at Arthur. "Are you going to tell me," said Arthur, "that I shouldn't have green salad?" "Well," said the animal, "I know many vegetables that are very clear on that point. Which is why it was eventually decided to cut through the whole tangled problem and breed an animal that actually wanted to be eaten and was capable of saying so clearly and distinctly. And here I am." It managed a very slight bow. "Glass of water please," said Arthur. "Look," said Zaphod, "we want to eat, we don't want to make a meal of the issues. Four rare steaks please, and hurry. We haven't eaten in five hundred and seventy-six thousand million years." The animal staggered to its feet. It gave a mellow gurgle. "A very wise choice, sir, if I may say so. Very good," it said. "I'll just nip off and shoot myself." He turned and gave a friendly wink to Arthur. "Don't worry, sir," he said, "I'll be very humane." It waddled unhurriedly off to the kitchen. A matter of minutes later the waiter arrived with four huge steaming steaks.

Roses climbed the shed, entwined with dark purple clematis, leaves as glossy as satin. There were no thorns. Patience's cupboard was overflowing with remedies, and the little barn was often crowded with seekers. The half acre of meadow was wild with cosmos and lupine, coreopsis, and sweet William. Basil, thyme, coriander, and broad leaf parsley grew in billowing clouds of green; the smell so fresh your mouth watered and you began to plan the next meal. Cucumbers spilled out of the raised beds, fighting for space with the peas and beans, lettuce, tomatoes, and bright yellow peppers. The cart was righted out by the road and was soon bowed under glass jars and tin pails of sunflowers, zinnias, dahlias, and salvia. Pears, apples, and out-of-season apricots sat in balsa wood baskets in the shade, and watermelons, some with pink flesh, some with yellow, all sweet and seedless, lined the willow fence.

Acid dulls vibrant greens, so wait until the last possible moment to dress salads, mix vinegar into herb salsas, and squeeze lemon over cooked green vegetables such as spinach. On the other hand, acid keeps reds and purples vivid.

In the case of Switzerland, a whole country is concerned with the species-appropriate treatment of all things green. The constitution reads, in part, that "account [is] to be taken of the dignity of creation when handling animals, plants and other organisms." So it's probably not a good idea to decapitate flowers along the highway in Switzerland without good reason. Although this point of view has elicited a lot of head shaking in the international community, I, for one, welcome breaking down the moral barriers between animals and plants. When the capabilities of vegetative beings become known, and their emotional lives and needs are recognized, then the way we treat plants will gradually change, as well. Forests are not first and foremost lumber factories and warehouses for raw material, and only secondarily complex habitats for thousands of species, which is the way modern forestry currently treats them. Completely the opposite, in fact.

Salmon with whisky-maple glaze, surrounded by a trio of colors- peas with mint, carrots with maple and thyme, and neeps and tatties with nutmeg and parsley. Green, orange, white. And we can put the salmon on a bed of risotto and mushrooms.

There was once a town in the heart of America where all life seemed to live in harmony with its surroundings. The town lay in the midst of a checkerboard of prosperous farms, with fields of grain and hillsides of orchards where, in spring, white clouds of bloom drifted above the green fields. In autumn, oak and maple and birch set up a blaze of color that flamed and flickered across a backdrop of pines. Then foxes barked in the hills and deer silently crossed the fields, half hidden in the mists of the fall mornings. Along the roads, laurel, viburnum, and alder, great ferns and wildflowers delighted the traveler's eye through much of the year. Even in winter the roadsides were places of beauty, where countless birds came to feed on the berries and on the seed heads of the dried weeds rising above the snow. The countryside was, in fact, famous for the abundance and variety of its bird life, and when the flood of migrants was pouring through in spring and fall people traveled from great distances to observe them. Others came to fish the streams, which flowed clear and cold out of the hills and contained shady pools where trout lay. So it had been from the days many years ago when the first settlers raised their homes, sank their wells, and built their barns. Then a strange blight crept over the area and everything began to change. Some evil spell had settled on the community: mysterious maladies swept the flocks of chickens, the cattle, and sheep sickened and died. Everywhere was a shadow of death. The farmers spoke of much illness among their families. In the town the doctors had become more and more puzzled by new kinds of sickness appearing among their patients. There had been sudden and unexplained deaths, not only among adults but even among children whoe would be stricken suddently while at play and die within a few hours. There was a strange stillness. The birds, for example--where had they gone? Many people spoke of them, puzzled and disturbed. The feeding stations in the backyards were deserted. The few birds seen anywhere were moribund; they trembled violently and could not fly. It was a spring without voices. On the mornings that had once throbbed with the dawn chorus of robins, catbirds, doves, jays, wrens, and scores of other bird voices there was no sound; only silence lay over the fields and woods and marsh. On the farms the hens brooded, but no chicks hatched. The farmers complained that they were unable to raise any pigs--the litters were small and the young survived only a few days. The apple trees were coming into bloom but no bees droned among the blossoms, so there was no pollination and there would be no fruit. The roadsides, once so attractive, were now lined with browned and withered vegetation as though swept by fire. These, too, were silent, deserted by all living things. Even the streams were not lifeless. Anglers no longer visited them, for all the fish had died. In the gutters under the eaves and between the shingles of the roofs, a white granular powder still showed a few patches; some weeks before it had fallen like snow upon the roofs and the lawns, the fields and streams. No witchcraft, no enemy action had silenced the rebirth of life in this stricken world. The people had done it to themselves.

Snakes can have dozens of young at a time, and so they are often symbols of fertility. They resemble vegetation, especially roots, in their form and often in the green and brown of their skins. The undulating form of a snake also suggests a river. A point of muscular tension passes through the body of a snake and drives the animal forward, like a moment moving along a continuum of days and years. Like time itself, a snake seems to progress while remaining still. In addition, the body of a snake also resembles those marks with a stylus, brush, or pen that make up our letters. Ornamental alphabets of the ancient Celts and others were often made up of intertwined serpents. It could even be that the tracks of a snake in sand helped to inspire the invention of the alphabet. The manner in which snakes curl up in a ball has made people associate them with the sun.

Chapter 3, The Dark Forest....The sound of flowing water echoed in the distance and then the path converged upon a creek full of fast, rippling, white water cascading over brown and red colored rocks. Moss dangled across the pathway and swung back and forth as the trespassers moved under the green vegetation. Bright yellow fingers of sunlight attempted to filter through the dense tundra to touch the moist earth until finally, the appendages of light disappeared completely. “Come children, this way,” called Mrs. Beetle leading her group over a moldy, moss-laden, wood bridge.

THE BEET IS THE MOST INTENSE of vegetables. The radish, admittedly, is more feverish, but the fire of the radish is a cold fire, the fire of discontent not of passion. Tomatoes are lusty enough, yet there runs through tomatoes an undercurrent of frivolity. Beets are deadly serious. Slavic peoples get their physical characteristics from potatoes, their smoldering inquietude from radishes, their seriousness from beets. The beet is the melancholy vegetable, the one most willing to suffer. You can't squeeze blood out of a turnip . . . The beet is the murderer returned to the scene of the crime. The beet is what happens when the cherry finishes with the carrot. The beet is the ancient ancestor of the autumn moon, bearded, buried, all but fossilized; the dark green sails of the grounded moon-boat stitched with veins of primordial plasma; the kite string that once connected the moon to the Earth now a muddy whisker drilling desperately for rubies. The beet was Rasputin's favorite vegetable. You could see it in his eyes. In Europe there is grown widely a large beet they call the mangel-wurzel. Perhaps it is mangel-wurzel that we see in Rasputin. Certainly there is mangel-wurzel in the music of Wagner, although it is another composer whose name begins, B-e-e-t——. Of course, there are white beets, beets that ooze sugar water instead of blood, but it is the red beet with which we are concerned; the variety that blushes and swells like a hemorrhoid, a hemorrhoid for which there is no cure. (Actually, there is one remedy: commission a potter to make you a ceramic asshole—and when you aren't sitting on it, you can use it as a bowl for borscht.) An old Ukrainian proverb warns, “A tale that begins with a beet will end with the devil.” That is a risk we have to take.

So it was that the Red Tower put into production its new, more terrible and perplexing, line of unique novelty items. Among the objects and constructions now manufactured were several of an almost innocent nature. These included tiny, delicate cameos that were heavier than their size would suggest, far heavier, and lockets whose shiny outer surface flipped open to reveal a black reverberant abyss inside, a deep blackness roaring with echoes. Along the same lines was a series of lifelike replicas of internal organs and physiological structures, many of them evidencing an advanced stages of disease and all of them displeasingly warm and soft to the touch. There was a fake disembodied hand on which fingernails would grow several inches overnight and insistently grew back should one attempt to clip them. Numerous natural objects, mostly bulbous gourds, were designed to produce a long, deafening scream whenever they were picked up or otherwise disturbed in their vegetable stillness. Less scrutable were such things as hardened globs of lava into whose rough, igneous forms were sent a pair of rheumy eyes that perpetually shifted their gaze from side to side like a relentless pendulum. And there was also a humble piece of cement, a fragment broken away from any street or sidewalk, that left a most intractable stain, greasy and green, on whatever surface it was placed. But such fairly simple items were eventually followed, and ultimately replaced, by more articulated objects and constructions. One example of this complex type of novelty item was an ornate music box that, when opened, emitted a brief gurgling or sucking sound in emulation of a dying individual's death rattle. Another product manufactured in great quantity at the Red Tower was a pocket watch in a gold casing which opened to reveal a curious timepiece whose numerals were represented by tiny quivering insects while the circling 'hands' were reptilian tongues, slender and pink. But these examples hardly begin to hint at the range of goods that came from the factory during its novelty phase of production. I should at least mention the exotic carpets woven with intricate abstract patterns that, when focused upon for a certain length of time, composed themselves into fleeting phantasmagoric scenes of a kind which might pass through a fever-stricken or even permanently damaged brain.

The calcium in vegetable sources may prove more bioavailable (useful to the body) than the stuff you get from milk. One study compared the absorption of calcium from kale and from milk and found kale the clear winner. (Yeah, kale!) Recent studies have shown that plant-sourced calcium in particular increases bone-mineral density and reduces the risk of osteoporosis. This is probably not just due to the calcium content of the plant—the complement of other vitamins (such as vitamin K), minerals, and phytonutrients work synergistically to provide additional benefits to bones. Yet another reason to eat your greens.

Listen to my last words anywhere. Listen to my last words any world. Listen all you boards syndicates and governments of the earth. And you powers behind what filth consummated in what lavatory to take what is not yours. To sell the ground from unborn feet forever - "Don't let them see us. Don't tell them what we are doing -" Are these the words of the all-powerful boards and syndicates of the earth? "For God's sake don't let that Coca-Cola thing out - " "Not The Cancer Deal with The Venusians - " "Not The Green Deal - Don't show them that - " "Not The Orgasm Death - " "Not the ovens - " Listen: I call you all. Show your cards all players. Pay it all pay it all pay it all back. Play it all pay it all play it all back. For all to see. In Times Square. In Picadilly. "Premature. Premature. Give us a little more time." Time for what? More lies? Premature? Premature for who? I say to all these words are not premature. These words may be too late. Minutes to go. Minutes to foe goal - "Top Secret - Classified - For The Board - The Elite - The Initiates - Are these the words of the all-powerful boards and syndicates of the earth? These are the words of liars cowards collaborators traitors. Liars who want time for more lies. Cowards who can not face your "dogs" your "gooks" your "errand boys" your "human animals" with the truth. Collaborators with Insect People with Vegetable People. With any people anywhere who offer you a body forever. To shit forever. For this you have sold out your sons. Sold the ground from unborn feet forever. Traitors to all souls everywhere. You want the name of Hassan i Sabbah on your filth deeds to sell out the unborn? What scared you all into time? Into body? Into shit? I will tell you; "the word." Alien Word "the." "The" word of Alien Enemy imprisons "thee" in Time, In Body. In Shit. Prisoner, come out. The great skies are open.

After two centuries of colonization, the air struggle on Mars was still so critical that the V-L Law, the Vegetative-Lynch Law, was still in effect. It was a killing offense to endanger or destroy any plant vital to the transformation of Mars’ carbon dioxide atmosphere into an oxygen atmosphere. Even blades of grass were sacred. There was no need to erect KEEP OFF THE GRASS neons. The man who wandered off a path onto a lawn would be instantly shot. The woman who picked a flower would be killed without mercy. Two centuries of sudden death had inspired a reverence for green growing things that almost amounted to a religion. Foyle

They walked on with him until they came to a dirty shop window in a dirty street, which was made almost opaque by the steam of hot meats, vegetables, and puddings. But glimpses were to be caught of a roast leg of pork bursting into tears of sage and onion in a metal reservoir full of gravy, of an unctuous piece of roast beef and blisterous Yorkshire pudding, bubbling hot in a similar receptacle, of a stuffed fillet of veal in rapid cut, of a ham in a perspiration with the pace it was going at, of a shallow tank of baked potatoes glued together by their own richness, of a truss or two of boiled greens, and other substantial delicacies.

I often wonder what kind of food I would like if I were fully human. Would I purposefully eat Japanese food, to strengthen that part of my identity - my Japanese ethnicity passed down from my dad - or would I reject Japanese food and fill myself with as much British food as possible: vegetables and roots grown in British soil, fish caught in British seas, meat from animals kept in British fields, in British landscapes - hills covered in wildflowers and heather, slate mountains, flat yellow and green fields, little farmhouses, people in Hunter Wellington boots, with several dogs on leads they hold in a bunch, white cliffs in the background?

THE BILL FOR DARRELL BOB HOUSTON THE BEET IS THE MOST INTENSE of vegetables. The onion has as many pages as War and Peace, every one of which is poignant enough to make a strong man weep, but the various ivory parchments of the onion and the stinging green bookmark of the onion are quickly charred by belly juices and bowel bacteria. Only the beet departs the body the same color as it went in. Beets consumed at dinner will, come morning, stock a toilet bowl with crimson fish, their hue attesting to beet's chromatic immunity to the powerful digestive acids and thoroughgoing microbes that can turn the reddest pimento, the orangest carrot, the yellowest squash into a single disgusting shade of brown.

Oh, America the Beautiful, where are our standards? How did Europeans, ancestral cultures to most of us, whose average crowded country would fit inside one of our national parks, somehow hoard the market share of Beautiful? They’ll run over a McDonald’s with a bulldozer because it threatens the way of life of their fine cheeses. They have international trade hissy fits when we try to slip modified genes into their bread. They get their favorite ham from Parma, Italy, along with a favorite cheese, knowing these foods are linked in an ancient connection the farmers have crafted between the milk and the hogs. Oh. We were thinking Parmesan meant, not “coming from Parma,” but “coming from a green shaker can.” Did they kick us out for bad taste? No, it was mostly for vagrancy, poverty, or being too religious. We came here for the freedom to make a Leaves of Grass kind of culture and hear America singing to a good beat, pierce our navels as needed, and eat whatever we want without some drudge scolding: “You don’t know where that’s been!” And boy howdy, we do not.” (p.4)

She was a gardener of the ruthless type, and went for any small green thing that incautiously showed a timid spike above the earth, suspecting it of being a weed. She had had a slight difference with the professional gardener who had hitherto worked for her on three afternoons during the week, and had told him that his services were no longer required. She meant to do her gardening herself this year, and was confident that a profusion of beautiful flowers and a plethora of delicious vegetables would be the result. At the end of her garden path was a barrow of rich manure, which she proposed, when she had finished the slaughter of the innocents, to dig into the depopulated beds. On the other side of her paling her neighbour Georgie Pillson was rolling his strip of lawn, on which during the summer he often played croquet on a small scale. Occasionally they shouted remarks to each other, but as they got more and more out of breath with their exertions the remarks got fewer. Mrs. Quantock's last question had been "What do you do with slugs, Georgie?" and Georgie had panted out, "Pretend you don't see them.

Nevertheless, there was something extraordinary about it when a man so young, with so little experience in flight test, was selected to go to Muroc Field in California for the XS–1 project. Muroc was up in the high elevations of the Mojave Desert. It looked like some fossil landscape that had long since been left behind by the rest of terrestrial evolution. It was full of huge dry lake beds, the biggest being Rogers Lake. Other than sagebrush the only vegetation was Joshua trees, twisted freaks of the plant world that looked like a cross between cactus and Japanese bonsai. They had a dark petrified green color and horribly crippled branches. At dusk the Joshua trees stood out in silhouette on the fossil wasteland like some arthritic nightmare. In the summer the temperature went up to 110 degrees as a matter of course, and the dry lake beds were covered in sand, and there would be windstorms and sandstorms right out of a Foreign Legion movie. At night it would drop to near freezing, and in December it would start raining, and the dry lakes would fill up with a few inches of water, and some sort of putrid prehistoric shrimps would work their way up from out of the ooze, and sea gulls would come flying in a hundred miles or more from the ocean, over the mountains, to gobble up these squirming little throwbacks. A person had to see it to believe it: flocks of sea gulls wheeling around in the air out in the middle of the high desert in the dead of winter and grazing on antediluvian crustaceans in the primordial ooze. When

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

Vegetables cooked for salads should always be on the crisp side, like those trays of zucchini and slender green beans and cauliflowerets in every trattoria in Venice, in the days when the Italians could eat correctly. You used to choose the things you wanted: there were tiny potatoes in their skins, remember, and artichokes boiled in olive oil, as big as your thumb, and much tenderer...and then the waiter would throw them all into an ugly white bowl and splash a little oil and vinegar over them, and you would have a salad as fresh and tonic to your several senses as La Primavera. It can still be done, although never in the same typhoidic and enraptured air. You can still find little fresh vegetables, and still know how to cook them until they are not quite done, and chill them, and eat them in a bowl.

Ribbons, balloons, paper flowers, candies, diapers, and dolls. An aarti tray was set up by the shrine. A long table was covered in confetti and an assortment of food: little square cakes that resembled building blocks spelling out “Welcome Baby Shah,” cups with veggie dip and long slivers of vegetables, lettuce wraps, and a watermelon carved into a baby stroller filled with fruit balls. Alongside that were silver platters of warm vegetable samosas and bowls of a dark green chutney with spicy jalapeño, and sweet date and tangy tamarind chutney. Potato and onion pakora came next, fried golden brown with hints of green herbs and creamy raita. I knew I had to get some dabeli before those went fast and plucked a small bun of what was essentially a spiced potato burger topped with peanuts and pomegranate seeds. There was, of course,

By Mendel’s time, plant breeding had progressed to a point where every region boasted dozens of local varieties of peas, not to mention beans, lettuce, strawberries, carrots, wheat, tomatoes, and scores of other crops. People may not have known about genetics, but everyone understood that plants (and animals) could be changed dramatically through selective breeding. A single species of weedy coastal mustard, for example, eventually gave rise to more than half a dozen familiar European vegetables. Farmers interested in tasty leaves turned it into cabbages, collard greens, and kale. Selecting plants with edible side buds and flower shoots produced Brussels sprouts, cauliflower, and broccoli, while nurturing a fattened stem produced kohlrabi. In some cases, improving a crop was as simple as saving the largest seeds, but other situations required real sophistication. Assyrians began meticulously hand-pollinating date palms more than 4,000 years ago, and as early as the Shang Dynasty (1766–1122 BC), Chinese winemakers had perfected a strain of millet that required protection from cross-pollination. Perhaps no culture better expresses the instinctive link between growing plants and studying them than the Mende people of Sierra Leone, whose verb for “experiment” comes from the phrase “trying out new rice.

One day soon he’ll tell her it’s time to start packing, And the kids will yell “Truly?” and get wildly excited for no reason, And the brown kelpie pup will start dashing about, tripping everyone up, And she’ll go out to the vegetable-patch and pick all the green tomatoes from the vines, And notice how the oldest girl is close to tears 5 because she was happy here, And how the youngest girl is beaming because she wasn’t. And the first thing she’ll put on the trailer will be the bottling set she never unpacked from Grovedale, And when the loaded ute bumps down the drive past the blackberry-canes with their last shrivelled fruit, She won’t even ask why they’re leaving this time, or where they’re heading for —she’ll only remember how, when they came 10 here, she held out her hands bright with berries, the first of the season, and said: ’Make a wish, Tom, make a wish.

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

Her. Her. Her. Future breezes implore me to stay. But I'm no future. I'm no past. Only ever contemporary of this path. I'll sacrifice everything for all her seasons give from losing. She, I sigh from The Mountain top. By her now. My only role. And for that freedom, spread my polar chill, reaching even the warmest times, a warning upon the back of every life that would by harming Hailey's play, ever wayward around this vegetative rush of orbit & twine, awaken among these cascading cliffs of bellicose ice me. And my Vengeance. At once. The Justice of my awful loss set free upon this crowded land. An old terror violent for the glee of ends. But to those who would tend her, harrowed by such Beauty & Fleeting Presence to do more, my cool cries will kiss their gentle foreheads and my tears will kiss their tender cheeks, and then if the Love of their Kindness, which only Kindness ever finds, spills my ear, for a while I might slip down and play amidst her canopies of gold. Solitude. Hailey's bare feet. And all her patience now assumes. Garland of Spring's Sacred Bloom. By you, ever sixteen, this World's preserved. By you, this World has everything left to lose. And I, your sentry of ice, shall allways protect what your Joy so dangerously resumes. I'll destroy no World so long it keeps turning with flurry & gush, petals & stems bending and lush, and allways our hushes returning anew. Everyone betrays the Dream but who cares for it? O Hailey no, I could never walk away from you. - Haloes! Haleskarth! Contraband! I can walk away from anything. Everyone loves the Dream but I kill it. Bald Eagles soar over me: —Reveille Rebel! I jump free this weel. On fire. Blaze a breeze. I'll devastate the World. \\ Samsara! Samarra! Grand! I can walk away from anything. Everyone loves the Dream but I kill it. Atlas Mountain Cedars gush over me: —Up Boogaloo! I leap free this spring. On fire. How my hair curls. I'll destroy the World. - Him. Him. Him. Future winds imploring me to stay. But I'm no tomorrow. I'm no yesterday. Only ever contemporary of this way. I will sacrifice everything for all his seasons miss of soaring. He, I sigh from The Mountain top. By him now. My only role. And for that freedom, spread my polar chill, reaching even the warmest climes, a warning upon the back of every life that would by harming Sam's play, ever wayward around this animal streak of orbit & wind, awaken among these cataracts of belligerent ice me. And my Justice. At once. The Vengeance of my awful loss set free upon this crowded land. An old terror violent for the delirium of ends. But to those who would protect him, frightened by such Beauty & Savage Presence to do more, my cool cries will kiss their tender foreheads and my tears will kiss their gentle cheeks, and then if the Kindness of their Love, which only Loving ever binds, spills my ear, for a while I might slip down and play among his foals so green. My barrenness. Sam's solitude. And all his patience now presumes. Luster of Spring's Sacred Brood. By you, ever sixteen, this World's reserved. By you, this World has everything left to lose. And I, your sentry of ice, shall allways protect what your Joy so terrifyingly elects. I'll destroy no World so long it keeps turning with scurry & blush, fledgling & charms beading with dews, and allways our rush returning renewed. Everyone betrays the Dream but who cares for it? O Sam no, I could never walk away from you.

So it was that the Red Tower put into production its terrible and perplexing line of unique novelty items. Among the objects and constructions now manufactured were several of an almost innocent nature. These included tiny, delicate cameos that were heavier than their size would suggest, far heavier, and lockets whose shiny outer surface flipped open to reveal a black reverberant abyss inside, a deep blackness roaring with echoes. Along the same lines was a series of lifelike replicas of internal organs and physiological structures, many of them evidencing an advanced stage of disease and all of them displeasingly warm and soft to the touch. There was a fake disembodied hand on which fingernails would grow several inches overnight, every night like clockwork. Numerous natural objects, mostly bulbous gourds, were designed to produce a long deafening scream whenever they were picked up or otherwise disturbed in their vegetable stillness. Less scrutable were such things as hardened globs of lava into whose rough igneous forms were set a pair of rheumy eyes that perpetually shifted their gaze from side to side like a relentless pendulum. And there was also a humble piece of cement, a fragment broken away from any street or sidewalk, that left a most intractable stain, greasy and green, on whatever surface it was placed. But such fairly simple items were eventually followed, and ultimately replaced, by more articulated objects and constructions. One example of this complex type of novelty item was an ornate music box that, when opened, emitted a brief gurgling or sucking sound in emulation of a dying individual's death rattle. Another product manufactured in great quantity at the Red Tower was a pocket watch in gold casing which opened to reveal a curious timepiece whose numerals were represented by tiny quivering insects while the circling "hands" were reptilian tongues, slender and pink. But these examples hardly begin to hint at the range of goods that came from the factory during its novelty phase of production. I should at least mention the exotic carpets woven with intricate abstract patterns that, when focused upon for a certain length of time, composed themselves into fleeting phantasmagoric scenes of the kind which might pass through a fever-stricken or even permanently damaged brain.

A child said, What is the grass? fetching it to me with full hands; How could I answer the child?. . . .I do not know what it is any more than he. I guess it must be the flag of my disposition, out of hopeful green stuff woven. Or I guess it is the handkerchief of the Lord, A scented gift and remembrancer designedly dropped, Bearing the owner’s name someway in the corners, that we may see and remark, and say Whose? Or I guess the grass is itself a child. . . .the produced babe of the vegetation. Or I guess it is a uniform hieroglyphic, And it means, Sprouting alike in broad zones and narrow zones, Growing among black folks as among white, Kanuck, Tuckahoe, Congressman, Cuff, I give them the same, I receive them the same. And now it seems to me the beautiful uncut hair of graves. Tenderly will I use you curling grass, It may be you transpire from the breasts of young men, It may be if I had known them I would have loved them; It may be you are from old people and from women, and from offspring taken soon out of their mother’s laps, And here you are the mother’s laps. This grass is very dark to be from the white heads of old mothers, Darker than the colorless beards of old men, Dark to come from under the faint red roofs of mouths. O I perceive after all so many uttering tongues! And I perceive they do not come from the roofs of mouths for nothing. I wish I could translate the hints about the dead young men and women, And the hints about old men and mothers, and the offspring taken soon out of their laps. What do you think has become of the young and old men? What do you think has become of the women and children? They are alive and well somewhere; The smallest sprouts show there is really no death, And if ever there was it led forward life, and does not wait at the end to arrest it, And ceased the moment life appeared. All goes onward and outward. . . .and nothing collapses, And to die is different from what any one supposed, and luckier.

She went downstairs, following her nose to the coffee pot. Frowning, she noticed that there was no coffee. The pot looked like it had already been washed and put back, but she could smell coffee. Growling, she opened the pantry door and stepped back. What the hell is this? Quinoa, chia seeds, lentils, bran flakes, super green powder, whole oats. She slammed the door and opened it again. Yup, same stuff was there. She went to the fridge. When she opened the door and looked inside, she felt her mouth drop. One dozen eggs, whole milk, cottage cheese, bottled water, a drawer of green leaves, another drawer of vegetables, and yogurt. The man didn't even have a microwave. "I'm gonna fuckin' die.

I call this our Thursday special. We have it regularly." This was a lie. In all the years not one single dish resembled another. Was this one from the deep green sea? Had that one been shot from blue summer air? Was it a swimming food or a flying food, had it pumped blood or chlorophyll, had it walked or leaned after the sun? No one knew. No one asked. No one cared. The most people did was stand in the kitchen door and peer at the baking-powder explosions, enjoy the clangs and rattles and bangs like a factory gone wild where Grandma stared half blindly about, letting her fingers find their way among canisters and bowls. Was she conscious of her talent? Hardly. If asked about her cooking, Grandma would look down at her hands which some glorious instinct sent on journeys to be gloved in flour, or to plumb disencumbered turkeys, wrist-deep in search of their animal souls. Her gray eyes blinked from spectacles warped by forty years of oven blasts and blinded with strewings of pepper and sage, so she sometimes flung cornstarch over steaks, amazingly tender, succulent steaks! And sometimes dropped apricots into meat loaves, cross-pollinated meats, herbs, fruits, vegetables with no prejudice, no tolerance for recipe or formula, save that at the final moment of delivery, mouths watered, blood thundered in response. Her hands then, like the hands of Great-grandma before her, were Grandma's mystery, delight, and life. She looked at them in astonishment, but let them live their life the way they must absolutely lead it.

AN INCOMPLETE LIST: No more diving into pools of chlorinated water lit green from below. No more ball games played out under floodlights. No more porch lights with moths fluttering on summer nights. No more trains running under the surface of cities on the dazzling power of the electric third rail. No more cities. No more films, except rarely, except with a generator drowning out half the dialogue, and only then for the first little while until the fuel for the generators ran out, because automobile gas goes stale after two or three years. Aviation gas lasts longer, but it was difficult to come by. No more screens shining in the half-light as people raise their phones above the crowd to take photographs of concert stages. No more concert stages lit by candy-colored halogens, no more electronica, punk, electric guitars. No more pharmaceuticals. No more certainty of surviving a scratch on one’s hand, a cut on a finger while chopping vegetables for dinner, a dog bite. No more flight. No more towns glimpsed from the sky through airplane windows, points of glimmering light; no more looking down from thirty thousand feet and imagining the lives lit up by those lights at that moment. No more airplanes, no more requests to put your tray table in its upright and locked position—but no, this wasn’t true, there were still airplanes here and there. They stood dormant on runways and in hangars. They collected snow on their wings. In the cold months, they were ideal for food storage. In summer the ones near orchards were filled with trays of fruit that dehydrated in the heat. Teenagers snuck into them to have sex. Rust blossomed and streaked. No more countries, all borders unmanned. No more fire departments, no more police. No more road maintenance or garbage pickup. No more spacecraft rising up from Cape Canaveral, from the Baikonur Cosmodrome, from Vandenburg, Plesetsk, Tanegashima, burning paths through the atmosphere into space. No more Internet. No more social media, no more scrolling through litanies of dreams and nervous hopes and photographs of lunches, cries for help and expressions of contentment and relationship-status updates with heart icons whole or broken, plans to meet up later, pleas, complaints, desires, pictures of babies dressed as bears or peppers for Halloween. No more reading and commenting on the lives of others, and in so doing, feeling slightly less alone in the room. No more avatars.

Nor is it only as a sign of greater gentleness or refinement of mind, but as a proof of the best possible direction of this refinement, that the tendency of the Gothic to the expression of vegetative life is to be admired. That sentence of Genesis, 'I have given thee every green herb for meat,' like all the rest of the book, has a profound symbolical as well as literal meaning. It is not merely the nourishment of the body, but the food of the soul, that is intended. The green herb is, of all nature, that which is most essential to the healthy spiritual life of man. Most of us do not need fine scenery; the precipice and the mountain peak are not intended to be seen by all men, — perhaps their power is greatest. over those who are unaccustomed to them. But trees and fields and flowers were made for all, and are necessary for all. God has connected the labour which is essential to the bodily sustenance with the pleasures which are healthiest for the heart; and while He made the ground stubborn, He made its herbage fragrant, and its blossoms fair. The proudest architecture that man can build has no higher honour than to bear the image and recall the memory of that grass of the field which is, at once, the type and the support of his existence; the goodly building is then most glorious when it is sculptured into the likeness of the leaves of Paradise; and the great Gothic spirit, as we showed it to be noble in its disquietude, is also noble in its hold of nature; it is, indeed, like the dove of Noah, in that she found no rest upon the face of the waters, — but like her in this also, 'Lo, in her mouth was an olive branch, plucked off.

COOKBOOK FOR THE MODERN HOUSEWIFE The cover was red with a subtle crosshatch pattern and distressed, the book's title stamped in black ink- all of it faded with age. Bordering the cookbook's cover were hints of what could be found inside. Alice tilted her head as she read across, down, across, and up the cover's edges. Rolls. Pies. Luncheon. Drinks. Jams. Jellies. Poultry. Soup. Pickles. 725 Tested Recipes. Resting the spine on her bent knees, the cookbook dense yet fragile in her hands, Alice opened it carefully. There was an inscription on the inside cover. Elsie Swann, 1940. Going through the first few, age-yellowed pages, Alice glanced at charts for what constituted a balanced diet in those days: milk products, citrus fruits, green and yellow vegetables, breads and cereals, meat and eggs, the addition of a fish liver oil, particularly for children. Across from it, a page of tips for housewives to avoid being overwhelmed and advice for hosting successful dinner parties. Opening to a page near the back, Alice found another chart, this one titled Standard Retail Beef Cutting Chart, a picture of a cow divided by type of meat, mini drawings of everything from a porterhouse-steak cut to the disgusting-sounding "rolled neck." Through the middle were recipes for Pork Pie, Jellied Tongue, Meat Loaf with Oatmeal, and something called Porcupines- ground beef and rice balls, simmered for an hour in tomato soup and definitely something Alice never wanted to try- and plenty of notes written in faded cursive beside some of the recipes. Comments like Eleanor's 13th birthday-delicious! and Good for digestion and Add extra butter. Whoever this Elsie Swann was, she had clearly used the cookbook regularly. The pages were polka-dotted in brown splatters and drips, evidence it had not sat forgotten on a shelf the way cookbooks would in Alice's kitchen.

A child said What is the grass? fetching it to me with full hands, How could I answer the child? I do not know what it is any more than he. I guess it must be the flag of my disposition, out of hopeful green stuff woven. Or I guess it is the handkerchief of the Lord, A scented gift and remembrancer designedly dropt, Bearing the owner's name someway in the corners, that we may see and remark, and say Whose? Or I guess the grass is itself a child, the produced babe of the vegetation. Or I guess it is a uniform hieroglyphic, And it means, Sprouting alike in broad zones and narrow zones, Growing among black folks as among white, Kanuck, Tuckahoe, Congressman, Cuff, I give them the same, I receive them the same. And now it seems to me the beautiful uncut hair of graves. Tenderly will I use you curling grass, It may be you transpire from the breasts of young men, It may be if I had known them I would have loved them, It may be you are from old people, or from offspring taken soon out of their mothers' laps, And here you are the mothers' laps. This grass is very dark to be from the white heads of old mothers, Darker than the colourless beards of old men, Dark to come from under the faint red roofs of mouths. O I perceive after all so many uttering tongues, And I perceive they do not come from the roofs of mouths for nothing. I wish I could translate the hints about the dead young men and women, And the hints about old men and mothers, and the offspring taken soon out of their laps. What do you think has become of the young and old men? And what do you think has become of the women and children? They are alive and well somewhere, The smallest sprout shows there is really no death, And if ever there was it led forward life, and does not wait at the end to arrest it, And ceas'd the moment life appear'd. All goes onward and outward, nothing collapses, And to die is different from what any one supposed, and luckier.

For about 48 weeks of the year an asparagus plant is unrecognizable to anyone except an asparagus grower. Plenty of summer visitors to our garden have stood in the middle of the bed and asked, 'What is this stuff? It's beautiful!' We tell them its the asparagus patch, and they reply, 'No this, these feathery little trees.' An asparagus spear only looks like its picture for one day of its life, usually in April, give or take a month as you travel from the Mason-Dixon Line. The shoot emerges from the ground like a snub nose green snake headed for sunshine, rising so rapidly you can just about see it grow. If it doesn't get it's neck cut off at ground level as it emerges, it will keep growing. Each triangular scale on the spear rolls out into a branch until the snake becomes a four foot tree with delicate needles. Contrary to lore, fat spears are no more tender or mature than thin ones. Each shoot begins life with its own particular girth. In the hours after emergence, it lengthens but does not appreciably fatten. To step into another raging asparagus controversy, white spears are botanically no different from their green colleagues. White shoots have been deprived of sunlight by a heavy mulch pulled up over the plant's crown. European growers go to this trouble for consumers who prefer the stalks before they've had their first blush of photosynthesis. Most Americans prefer the more developed taste of green. Uncharacteristically, we're opting for the better nutritional deal here also. The same plant could produce white or green spears in alternate years, depending on how it is treated. If the spears are allowed to proceed beyond their first exploratory six inches, they'll green out and grow tall and feathery like the house plant known as asparagus fern, which is the next of kin. Older, healthier asparagus plants produce chunkier, more multiple shoots. Underneath lies an octopus-shaped affair of chubby roots called a crown that stores enough starch through the winter to arrange the phallic send-up when winter starts to break. The effect is rather sexy, if you're the type to see things that way. Europeans of the Renaissance swore by it as an aphrodisiac and the church banned it from nunneries.

Ahead, a house sits close to the road: a small, single-story place painted mint green. Ivy grows up one corner and onto the roof, the green tendrils swaying like a girl's hair let loose from a braid. In front there's a full and busy vegetable garden, with plants jostling for real estate and bees making a steady, low, collective hum. It reminds me of the aunties' gardens, and my nonna's when I was a kid. Tomato plants twist gently skywards, their lazy stems tied to stakes. Leafy heads of herbs- dark parsley, fine-fuzzed purple sage, bright basil that the caterpillars love to punch holes in. Rows and rows of asparagus. Whoever lives here must work in the garden a lot. It's wild but abundant, and I know it takes a special vigilance to maintain a garden of this size. The light wind lifts the hair from my neck and brings the smell of tomato stalks. The scent, green and full of promise, brings to mind a childhood memory- playing in Aunty Rosa's yard as Papa speaks with a cousin, someone from Italy. I am imagining families of fairies living in the berry bushes: making their clothes from spiderweb silk, flitting with wings that glimmer pink and green like dragonflies'.

Eat either three regular-size meals a day or four or five smaller meals. Do not skip meals or go more than six waking hours without eating. 2. Eat liberally of combinations of fat and protein in the form of poultry, fish, shellfish, eggs and red meat, as well as of pure, natural fat in the form of butter, mayonnaise, olive oil, safflower, sunflower and other vegetable oils (preferably expeller-pressed or cold-pressed). 3. Eat no more than 20 grams a day of carbohydrate, most of which must come in the form of salad greens and other vegetables. You can eat approximately three cups-loosely packed-of salad, or two cups of salad plus one cup of other vegetables (see the list of acceptable vegetables on page 110). 4. Eat absolutely no fruit, bread, pasta, grains, starchy vegetables or dairy products other than cheese, cream or butter. Do not eat nuts or seeds in the first two weeks. Foods that combine protein and carbohydrates, such as chickpeas, kidney beans and other legumes, are not permitted at this time. 5. Eat nothing that is not on the acceptable foods list. And that means absolutely nothing! Your "just this one taste won't hurt" rationalization is the kiss of failure during this phase of Atkins. 6. Adjust the quantity you eat to suit your appetite, especially as it decreases. When hungry, eat the amount that makes you feel satisfied but not stuffed. When not hungry, eat a small controlled carbohydrate snack to accompany your nutritional supplements. 7. Don't assume any food is low in carbohydrate-instead read labels! Check the carb count (it's on every package) or use the carbohydrate gram counter in this book. 8. Eat out as often as you wish but be on guard for hidden carbs in gravies, sauces and dressings. Gravy is often made with flour or cornstarch, and sugar is sometimes an ingredient in salad dressing. 9. Avoid foods or drinks sweetened with aspartame. Instead, use sucralose or saccharin. Be sure to count each packet of any of these as 1 gram of carbs. 10. Avoid coffee, tea and soft drinks that contain caffeine. Excessive caffeine has been shown to cause low blood sugar, which can make you crave sugar. 11. Drink at least eight 8-ounce glasses of water each day to hydrate your body, avoid constipation and flush out the by-products of burning fat. 12. If you are constipated, mix a tablespoon or more of psyllium husks in a cup or more of water and drink daily. Or mix ground flaxseed into a shake or sprinkle wheat bran on a salad or vegetables.

AN ALKALINE DIET The pH level measures how acid or alkaline something is. Your blood is slightly alkaline, with a pH between 7.35 and 7.45, and your stomach is very acidic, with a pH of 3.5 or below, so it can break down food. Most of the foods we eat release either an acid or an alkaline base in the blood. Acidified body cells become weak, which can lead to unhealthy conditions and diseases. They are robbed of the oxygen and energy needed to support a strong and healthy immune system. I incorporate alkaline foods into my diet every day, and I feel like my energy is soaring. Food literally acts like a battery for the body. Every living thing on this planet is made up of energy, and this includes your food. This energy can be measured in megahertz. Chocolate cake only provides 1 to 3 MHz of energy, while raw almonds have 40 to 50 MHz and green vegetables have 70 to 90 MHz. So if you need 70 MHz of energy on a daily basis to function and you live off junk food and soda, you are creating an energy-deficit crisis in your body. People say it’s expensive to eat healthily. Here’s how I see it: you’re going to pay either way. Either you’re going to pay now for the good foods and feel alive and have a clear mind. Or you’ll save some money now and pay for medicine and hospital bills later. I used to make excuses: I’m getting older, that’s why I feel so tired all the time. But now I know it doesn’t have to be that way. You have to make the conscious decision to nourish your body. Value yourself enough to eat well.

The only point that everyone I spoke with in Rome agrees upon is that Armando al Pantheon is one of the city's last true trattorie. Given the location, Claudio and his family could have gone the way of the rest of the neighborhood a long time ago and mailed it in with a handful of fresh mozzarella and prosciutto. But he's chosen the opposite path, an unwavering dedication to the details- the extra steps that make the oxtail more succulent, the pasta more perfectly toothsome, the artichokes and favas and squash blossoms more poetic in their expression of the Roman seasons. "I experiment in my own small ways. I want to make something new, but I also want my guests to think of their mothers and grandmothers. I want them to taste their infancy, to taste their memories. Like that great scene in Ratatouille." I didn't grow up on amatriciana and offal, but when I eat them here, they taste like a memory I never knew I had. I keep coming back. For the cacio e pepe, which sings that salty-spicy duet with unrivaled clarity, thanks to the depth charge of toasted Malaysian peppercorns Claudio employs. For his coda alla vaccinara, as Roman as the Colosseum, a masterpiece of quinto quarto cookery: the oxtail cooked to the point of collapse, bathed in a tomato sauce with a gentle green undertow of celery, one of Rome's unsung heroes. For the vegetables: one day a crostini of stewed favas and pork cheek, the next a tumble of bitter puntarelle greens bound in a bracing anchovy vinaigrette. And always the artichokes. If Roman artichokes are drugs, Claudio's are pure poppy, a vegetable so deeply addictive that I find myself thinking about it at the most inappropriate times. Whether fried into a crisp, juicy flower or braised into tender, melting submission, it makes you wonder what the rest of the world is doing with their thistles.

The Venetians catalogue everything, including themselves. ‘These grapes are brown,’ I complain to the young vegetable-dealer in Santa Maria Formosa. ‘What is wrong with that ? I am brown,’ he replies. ‘I am the housemaid of the painter Vedova,’ says a maid, answering the telephone. ‘I am a Jew,’ begins a cross-eyed stranger who is next in line in a bookshop. ‘Would you care to see the synagogue?’ Almost any Venetian, even a child, will abandon whatever he is doing in order to show you something. They do not merely give directions; they lead, or in some cases follow, to make sure you are still on the right way. Their great fear is that you will miss an artistic or ‘typical’ sight. A sacristan, who has already been tipped, will not let you leave until you have seen the last Palma Giovane. The ‘pope’ of the Chiesa dei Greci calls up to his housekeeper to throw his black hat out the window and settles it firmly on his broad brow so that he can lead us personally to the Archaeological Museum in the Piazza San Marco; he is afraid that, if he does not see to it, we shall miss the Greek statuary there. This is Venetian courtesy. Foreigners who have lived here a long time dismiss it with observation : ‘They have nothing else to do.’ But idleness here is alert, on the qui vive for the opportunity of sightseeing; nothing delights a born Venetian so much as a free gondola ride. When the funeral gondola, a great black-and-gold ornate hearse, draws up beside a fondamenta, it is an occasion for aesthetic pleasure. My neighbourhood was especially favoured this way, because across the campo was the Old Men’s Home. Everyone has noticed the Venetian taste in shop displays, which extends down to the poorest bargeman, who cuts his watermelons in half and shows them, pale pink, with green rims against the green side-canal, in which a pink palace with oleanders is reflected. Che bello, che magnifici, che luce, che colore! - they are all professori delle Belle Arti. And throughout the Veneto, in the old Venetian possessions, this internal tourism, this expertise, is rife. In Bassano, at the Civic Museum, I took the Mayor for the local art-critic until he interupted his discourse on the jewel-tones (‘like Murano glass’) in the Bassani pastorals to look at his watch and cry out: ‘My citizens are calling me.’ Near by, in a Paladian villa, a Venetian lasy suspired, ‘Ah, bellissima,’ on being shown a hearthstool in the shape of a life-size stuffed leather pig. Harry’s bar has a drink called a Tiziano, made of grapefruit juice and champagne and coloured pink with grenadine or bitters. ‘You ought to have a Tintoretto,’ someone remonstrated, and the proprietor regretted that he had not yet invented that drink, but he had a Bellini and a Giorgione. When the Venetians stroll out in the evening, they do not avoid the Piazza San Marco, where the tourists are, as Romans do with Doney’s on the Via Veneto. The Venetians go to look at the tourists, and the tourists look back at them. It is all for the ear and eye, this city, but primarily for the eye. Built on water, it is an endless succession of reflections and echoes, a mirroring. Contrary to popular belief, there are no back canals where tourist will not meet himself, with a camera, in the person of the another tourist crossing the little bridge. And no word can be spoken in this city that is not an echo of something said before. ‘Mais c’est aussi cher que Paris!’ exclaims a Frenchman in a restaurant, unaware that he repeats Montaigne. The complaint against foreigners, voiced by a foreigner, chimes querulously through the ages, in unison with the medieval monk who found St. Mark’s Square filled with ‘Turks, Libyans, Parthians, and other monsters of the sea’. Today it is the Germans we complain of, and no doubt they complain of the Americans, in the same words.

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

In theory, toppings can include almost anything, but 95 percent of the ramen you consume in Japan will be topped with chashu, Chinese-style roasted pork. In a perfect world, that means luscious slices of marinated belly or shoulder, carefully basted over a low temperature until the fat has rendered and the meat collapses with a hard stare. Beyond the pork, the only other sure bet in a bowl of ramen is negi, thinly sliced green onion, little islands of allium sting in a sea of richness. Pickled bamboo shoots (menma), sheets of nori, bean sprouts, fish cake, raw garlic, and soy-soaked eggs are common constituents, but of course there is a whole world of outlier ingredients that make it into more esoteric bowls, which we'll get into later. While shape and size will vary depending on region and style, ramen noodles all share one thing in common: alkaline salts. Called kansui in Japanese, alkaline salts are what give the noodles a yellow tint and allow them to stand up to the blistering heat of the soup without degrading into a gummy mass. In fact, in the sprawling ecosystem of noodle soups, it may be the alkaline noodle alone that unites the ramen universe: "If it doesn't have kansui, it's not ramen," Kamimura says. Noodles and toppings are paramount in the ramen formula, but the broth is undoubtedly the soul of the bowl, there to unite the disparate tastes and textures at work in the dish. This is where a ramen chef makes his name. Broth can be made from an encyclopedia of flora and fauna: chicken, pork, fish, mushrooms, root vegetables, herbs, spices. Ramen broth isn't about nuance; it's about impact, which is why making most soup involves high heat, long cooking times, and giant heaps of chicken bones, pork bones, or both. Tare is the flavor base that anchors each bowl, that special potion- usually just an ounce or two of concentrated liquid- that bends ramen into one camp or another. In Sapporo, tare is made with miso. In Tokyo, soy sauce takes the lead. At enterprising ramen joints, you'll find tare made with up to two dozen ingredients, an apothecary's stash of dried fish and fungus and esoteric add-ons. The objective of tare is essentially the core objective of Japanese food itself: to pack as much umami as possible into every bite.

pine nuts and toss gently again. Green Bean, Tuna, and Mushroom “Casserole” One of my favorite things from my Midwestern upbringing is the green bean and mushroom casserole at Thanksgiving—probably the same one that was on your holiday table, thanks to the canned-mushroom-soup marketing campaign. This is my grown-up version of that casserole, which has all the comfort appeal of the childhood dish, but way better flavor and nutritional value. Make it with a one-to-one ratio of mushrooms to green beans, and have some fun with the beans, if you like—you can grill them, slice them thin and use raw, use pickled green beans, or use a mix of all of the above. » Serves 4 Kosher salt and freshly ground black pepper Extra-virgin olive oil 2 garlic cloves, smashed and peeled 1 pound wild mushrooms, wiped off and cut into bite-size pieces (about 6 cups) One 5-ounce can oil-packed tuna, drained 1 pound green beans, trimmed 1 cup heavy cream 1 teaspoon finely grated lemon zest 1 tablespoon fresh lemon juice ⅓ cup Dried Breadcrumbs Bring a large pot of water to a boil and add salt until it tastes like the sea. Meanwhile, add ¼ cup olive oil to a skillet that’s large enough to hold all the mushrooms and beans and still have some room to stir the ingredients. Add the garlic and cook slowly over medium heat to toast the garlic so it’s very soft, fragrant, and nicely golden brown—but not burnt—about 5 minutes. Scoop out the garlic and set it aside so it doesn’t burn. Increase the heat to medium-high and add the mushrooms. Season generously with pepper and salt and sauté, tossing frequently, until the mushrooms are nicely browned around the edges, 5 to 7 minutes. Add the tuna and toss to incorporate. Keep this warm until the green beans are ready. Add the beans to the boiling water and boil until they are just a bit beyond crisp-tender, 4 to 7 minutes. Drain them thoroughly in a colander and then add them to the mushrooms and tuna. Add the cream, toss all the ingredients to coat, and simmer until the cream has reduced to a nice cloaking consistency and all the flavors are nicely blended, 6 to 9 minutes. Add the lemon zest and lemon juice and toss. Taste and adjust with more salt, pepper, or lemon juice. When the flavors are delicious, pile into a serving bowl and top with the breadcrumbs.