Meat Smoking Quotes

Let’s just remember, Sullivan, that I want you for your smoked meats and your smoked meats only.” He barked out a laugh. “Touché, Sentinel.

We are focusing on the small details and hiding the misery in the world. Look at the smoker and we miss global warming, war, and the crap we eat--not the bad guys but smoking. I smoke and they talk about cancer, I eat and they talk about cholesterol, I make love, it's AIDS. Before AIDS and cholesterol and cancer there's the pleasure of making love and eating and smoking. I have to die someday, so if the thing that gave me pleasure all of my life kills me instead of me going under a truck, that's fine. Besides, why should I live so that when I die I give fresh meat to the worms? I hope that I am rotted and they don't want to eat me. F@#$ck the worms.

Across from me at the next row of supports Jim raised his hand and touched his fingers to his thumb a few times, imitating an opening and closing beak. Negotiate. He wanted me to engage a lunatic who had already turned four people into smoking meat. Okay. I could do that. “Alright, Jeremy!” I yelled into the night. “Give me the salamander and I won’t cut your head off!” Jim put his hand over his face and did some shaking. I thought he was laughing, but I couldn’t be sure.

I've always been a quitter. I quit the Boy Scouts, the glee club, the marching band. Gave up my paper route, turned my back on the church, stuffed the basketball team. I dropped out of college, sidestepped the army with a 4-F on the grounds of mental instability, went back to school, made a go of it, entered a Ph.D. program in nineteenth-century British literature, sat in the front row, took notes assiduously, bought a pair of horn-rims, and quit on the eve of my comprehensive exams. I got married, separated, divorced. Quit smoking, quit jogging, quit eating red meat. I quit jobs: digging graves, pumping gas, selling insurance, showing pornographic films in an art theater in Boston. When I was nineteen I made frantic love to a pinch-faced, sack-bosomed girl I'd known from high school. She got pregnant. I quit town.

Sweat, scalded meat, puke, blood, smoke and a dozen kinds of bad ale and wine: the bouquet of civilized nightlife

The humans were sitting cross-legged on the floor in a circle of soldiers, pointing at things and learning more Chimaera words: salt, rat, eat, which unfortunate combination led to Zuzana rejecting the meat on her plate. "I think it's chicken," Mik said, taking a bite. "I'm just saying there were a lot more rats around here earlier." "Circumstantial evidence." Mik took another bite and said, in passable Chimaera and to guffaws of laughter, "Salty delicious rat." "It's chicken," insisted one of the Shadows That Live. Karou wasn't sure which it was, but she was flapping her arms like wings, and even producing chicken bones to prove it.

It was the final, explosive demonstration of summer, the line in the sand, a desperate attempt to hold fall forever at bay. But autumn nibbled the blue sky with its teeth, tore off chunks of the sun, smudged out that heavy veil of meat-smelling smoke.

In one of his darker moments, the irony started him laughing and he couldn't stop, and the sounds that came from him, before finally tapering into sobs, were so far from mirth they might have been the forced inversion of laughter-like a soul pulled inside out to reveal its rawest meats.

The Chinese noted with surprise and disgust the ability of the Mongol warriors to survive on little food and water for long periods; according to one, the entire army could camp without a single puff of smoke since they needed no fires to cook. Compared to the Jurched soldiers, the Mongols were much healthier and stronger. The Mongols consumed a steady diet of meat, milk, yogurt, and other dairy products, and they fought men who lived on gruel made from various grains. The grain diet of the peasant warriors stunted their bones, rotted their teeth, and left them weak and prone to disease. In contrast, the poorest Mongol soldier ate mostly protein, thereby giving him strong teeth and bones.

If you walked into your local convenience store and bought a package of cigars, you would notice that it carries a label warning of the potential dangers of cigar smoke. Yet research suggests that cigar smoking poses a hazard only to moderate to heavy cigar smokers, who comprise less than 1 percent of the adult population. More than 97 percent of American adults, however, eat animal foods, and despite much research demonstrating the connection between the consumption of animal products and disease, we are not warned of these dangers.

When I kill me, I will Do it the same way most Americans do, I promise you: cigarette smoke Or a piece of meat on which I choke Or so broke I freeze In one of these winters we keep Calling worst. I promise if you hear Of me dead anywhere near A cop, then that cop killed me.

You will eat no fried meats,” he began abruptly. “You will eat no pastries, but you will eat plenty of vegetables. You will eat good, substantial, wholesome food—the kind of food your mother makes. You will go to bed at ten o’clock and arise punctually at seven o’clock. You will not smoke or drink or chew. And you will follow this regimen all year round, for as long as you row for me. A man cannot abuse his body for six months and then expect to row the other six months. He must be a total abstainer all year.

He thought: Oh, I have fed on honey-dew. On wine and whiskey and champagne and the tender white meat of women and fine clothes and the respect of strong men and the fear of weak and the turn of a card and good horses and the crisp of greenbacks and the cool of mornings and all the elbow room that God or man could ask for. I have had high times. But the best times of all were afterward, just afterward, with the gun warm in my hand, the bite of smoke in my nose, the taste of death on my tongue, my heart high in my gullet, the danger past, and then the sweat, suddenly, and the nothingness, and the sweet clean feel of being born.

You know, I’ve never understood that. How being named for a woman’s nethers is somehow more grievous than any other insult. Seems to me calling someone after a man’s privates is worse. I mean, what do you picture when you hear a fellow called a cock?’ Tric shrugged, befuddled at the strange turn in conversation. ‘You imagine an oaf, don’t you?’ Mia continued. ‘Someone so full of wank there’s no room for wits. A slow-minded bastard who struts about full of spunk and piss, completely ignorant of how he looks to others.’ An exhalation of clove-sweet grey into the air between them. ‘Cock is just another word for “fool”. But you call someone a cunt, well …’ The girl smiled. ‘You’re implying a sense of malice there. An intent. Malevolent and self-aware. Don’t think I name Consul Scaeva a cunt to gift him insult. Cunts have brains, Don Tric. Cunts have teeth. Someone calls you a cunt, you take it as a compliment. As a sign that folk believe you’re not to be lightly fucked with.’ A shrug. ‘I think they call that irony.’ Mia sniffed, staring at the wastes laid out below them. ‘Truth is, there’s no difference between your nethers and mine. Aside from the obvious, of course. But one doesn’t carry any more weight than the other. Why should what’s between my legs be considered any smarter or stupider, any worse or better? It’s all just meat, Don Tric. In the end, it’s all just food for worms. Just like Duomo, Remus, and Scaeva will be.’ One last drag, long and deep, as if drawing the very life from her smoke. ‘But I’d still rather be called a cunt than a cock any turn.’ The girl sighed grey, crushed her cigarillo out with her boot heel. Spat into the wind. And just like that, young Tric was in love.

Somehow this new, on-his-best-behavior version was scarier than witnessing him calmly breaking a man with his bare hands. After what we’d been through, I would’ve expected him to hole up somewhere dark, eating raw meat, chain-smoking, guzzling some sort of ridiculously tough drink, like whiskey or kerosene or something, and thinking grim thoughts about life and death. But no, here he was, charming and untroubled, sipping coffee.

I have heard ballads of great battles, and poems about the beauty of a charge and the grace of a leader. But I did not know that war was nothing more than butchery, as savage and unskilled as sticking a pig in the throat and leaving it to bleed to make the meat tender. I did not know that the style and nobility of the jousting arena had nothing to do with this thrust and stab. Just like killing a screaming piglet for bacon after chasing it round the sty. And I did not know that war thrilled men so: they come home laughing like schoolboys after a prank; but they have blood on their hands and a smear of something on their cloaks and the smell of smoke in their hair and a terrible ugly excitement on their faces. I understand now why they break into convents, force women against their will, defy sanctuary to finish the killing chase. They arouse in themselves a wild vicious hunger more like animals than men. I did not know war was like this. I feel I have been a fool not to know, since I was raised in a kingdom at war and am the daughter of a man captured in battle, the widow of a night, the wife of a merciless solider. But I know now.

But it wasn't a Primary. It was hell among the yearlings and the Charge of the Light Brigade and Saturday night in the backroom of Casey's Saloon rolled into one, and when the smoke cleared away not a picture still hung on the walls. And there wasn't any Democratic Party. There was just Willie, with his hair in his eyes, and his shirt sticking to his stomach with sweat. And he had a meat ax in his hand and was screaming for blood.

I knew at least Banalia was dead; that had happened right in front of my eyes. They would either eat her now or smoke her body to sell the meat. It made my stomach turn--the DNA in that meat was almost 99 percent the same as human DNA; it was nearly cannibalism. But the men were hungry.

People who have never canoed a wild river, or who have done so only with a guide in the stern, are apt to assume that novelty, plus healthful exercise, account for the value of the trip. I thought so too, until I met the two college boys on the Flambeau. Supper dishes washed, we sat on the bank watching a buck dunking for water plants on the far shore. Soon the buck raised his head, cocked his ears upstream, and then bounded for cover. Around the bend now came the cause of his alarm: two boys in a canoe. Spying us, they edged in to pass the time of day. ‘What time is it?’ was their first question. They explained that their watches had run down, and for the first time in their lives there was no clock, whistle, or radio to set watches by. For two days they had lived by ‘sun-time,’ and were getting a thrill out of it. No servant brought them meals: they got their meat out of the river, or went without. No traffic cop whistled them off the hidden rock in the next rapids. No friendly roof kept them dry when they misguessed whether or not to pitch the tent. No guide showed them which camping spots offered a nightlong breeze, and which a nightlong misery of mosquitoes; which firewood made clean coals, and which only smoke. Before our young adventurers pushed off downstream, we learned that both were slated for the Army upon the conclusion of their trip. Now the motif was clear. This trip was their first and last taste of freedom, an interlude between two regimentations: the campus and the barracks. The elemental simplicities of wilderness travel were thrills not only because of their novelty, but because they represented complete freedom to make mistakes. The wilderness gave them their first taste of those rewards and penalties for wise and foolish acts which every woodsman faces daily, but against which civilization has built a thousand buffers. These boys were ‘on their own’ in this particular sense. Perhaps every youth needs an occasional wilderness trip, in order to learn the meaning of this particular freedom.

My vagina was green water, soft pink fields, cow mooing sun resting sweet boyfriend touching lightly with soft piece of blond straw. There is something between my legs. I do not know what it is. I do not know where it is. I do not touch. Not now. Not anymore. Not since. My vagina was chatty, can't wait, so much, so much saying, words talking, can't quit trying, can't quit saying, oh yes, oh yes. Not since I dream there's a dead animal sewn in down there with thick black fishing line. And the bad dead animal smell cannot be removed. And its throat is slit and it bleeds through all my summer dresses. My vagina singing all girl songs, all goat bells ringing songs, all wild autumn field songs, vagina songs, vagina home songs. Not since the soldiers put a long thick rifle inside me. So cold, the steel rod canceling my heart. Don't know whether they're going to fire it or shove it through my spinning brain. Six of them, monstrous doctors with black masks shoving bottles up me too. There were sticks, and the end of a broom. My vagina swimming river water, clean spilling water over sun-baked stones over stone clit, clit stones over and over. Not since I heard the skin tear and made lemon screeching sounds, not since a piece of my vagina came off in my hand, a part of the lip, now one side of the lip is completely gone. My vagina. A live wet water village. My vagina my hometown. Not since they took turns for seven days smelling like feces and smoked meat, they left their dirty sperm inside me. I became a river of poison and pus and all the crops died, and the fish. My vagina a live wet water village. They invaded it. Butchered it and burned it down. I do not touch now. Do not visit. I live someplace else now. I don't know where that is.

The buffalo provided the fuel for fires that smoked their own meat.

First of all, you see our smoke. That’s meat and drink to us. It’s the healthiest thing in the world in all respects, and particularly for the lungs.

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.

There was no wind, and, outside now of the warm air of the cave, heavy with smoke of both tobacco and charcoal, with the odor of cooked rice and meat, saffron, pimentos, and oil, the tarry, wine-spilled smell of the big skin hung beside the door, hung by the neck and all the four legs extended, wine drawn from a plug fitted in one leg, wine that spilled a little onto the earth of the floor, settling the dust smell; out now from the odors of different herbs whose names he did not know that hung in bunches from the ceiling, with long ropes of garlic, away now from the copper-penny, red wine and garlic, horse sweat and man sweat died in the clothing (acrid and gray the man sweat, sweet and sickly the dried brushed-off lather of horse sweat, of the men at the table, Robert Jordan breathed deeply of the clear night air of the mountains that smelled of the pines and of the dew on the grass in the meadow by the stream.

the familiar smells of a busy tavern at an hour closer to dawn than dinner. Sweat, scalded meat, puke, blood, smoke, and a dozen kinds of bad ale and wine: the bouquet of the civilized nightlife.

I walked into the kitchen and found Mad Rogan in it. He sat at the table, dressed in a blue Henley shirt and jeans, sipping coffee out of a mug with a little grey kitten on it. His dark hair was combed back from his face. His jaw was once again clean shaven. I am a polite, nonthreatening kind of dragon with excellent manners. Horns are hidden, tail is tucked away, fangs covered. I would never do anything cruel, like stab a man with a knife about ten times to get him to answer a question. Somehow this new, on-his-best-behavior version was scarier than witnessing him calmly breaking a man with his bare hands. After what we’d been through, I would’ve expected him to hole up somewhere dark, eating raw meat, chain-smoking, guzzling some sort of ridiculously tough drink, like whiskey or kerosene or something, and thinking grim thoughts about life and death. But no, here he was, charming and untroubled, sipping coffee. Mad Rogan saw me and smiled. And my mind went right into the gutter.

We were in the Safeway parking lot. I couldn’t find my cigarettes. You said, "Hurry up!" but I was worried there would be a hold-up and we would be stuck in a hostage situation, hiding behind the frozen meats, with nothing to smoke for hours. You said "Don’t be silly," so I followed you into the store. We were thumping the melons when I heard somebody say, "Nobody move!" I leaned over and whispered in your ear, "I told you so.

I plucked one plump black olive from the plate and put it in my mouth immediately before saying, “Well, I feel bad for you, then.” “Why’s that?” “Because I love antipasto.” “I guess I don’t understand why that’s a problem.” “Because,” I emphasized, cutting into a piece of salmon. “I don’t like to share.” I quickly slipped the smoked meat in my mouth before winking at him. His smile finally met his eyes again. “Good to know, because I’m not the sharing kind of guy either.” He winked back at me, but it was so blatantly comical that I couldn’t help the laugh that flew out of my mouth. “Something tells me you’re not talking about cured meats,” I said before slapping his hand away from my olives. “I knew you were smart.” I swallowed the olive I’d snatched from his hand and glared at him, while mouthing, “Mine.” “Funny, that’s what I was thinking, too,” he said, looking directly at me.

The Captain stuffed tobacco into his kaolin pipe. And here he was in his mild and mindless way still roaming, still reading out the news of the world in the hope that it would do some good, but in the end he must carry a weapon in his belt and he had a child to protect and no printed story or tale would alter that. He considered the men who must be following them and also that the smell of tobacco smoke carried far and wide, far more than meat smoke, so on second thought he laid down the pipe.

Have you thought about what you want to write about?" I shrug. "Working in Pop's Deli, I thought," I tell her. I could describe the ladies who come in on their lunch break. The old men with their oniony smells. I can talk about how I make their lives better with smoked salmon and capers, and how, even though there are fewer customers than there used to be, we've formed a community there. I can use just enough detail that it might be clear how an everything bagel is a metaphor for the whole world.

Hazel sometimes had a fantasy daydream at school where the teacher walked into the classroom and yelled, ISN’T EVERYTHING HORRIBLE? DOESN’T THE PAIN OF THE WORLD OUTWEIGH THE JOY BY TRILLIONS? WOULD YOU LIKE TO PUSH ALL OF THE DESKS INTO THE CENTER OF THE ROOM AND BURN THEM IN A GIANT BONFIRE? THEN WE CAN RUN AROUND SCREAMING AND WEEPING AMIDST THE SMOKE IN A TRUTHFUL PARADE OF OUR HUMAN CONDITION. SINCE YOU ARE SMALL STATURED, CHILDREN, IT MIGHT HELP OTHERS TO FEEL THE FULL BRUNT OF YOUR AGITATION IF YOU WAVE STICKS AND SHRUBBERY OVER YOUR HEADS ALL THE WHILE. WE DON’T WANT TO KILL ANYTHING WE DON’T HAVE TO KILL; EVERYTHING LIVING THAT WE’VE EVER SEEN OR KNOWN WILL DIE WITHOUT OUR INTERVENTION, OURSELVES INCLUDED; THIS IS A PSYCHOLOGICAL LEAD BLANKET THAT EVEN OUR MOST PERVASIVE MOMENTS OF COMFORT CANNOT CRAWL OUT FROM UNDER AND ONE UNEXTINGUISHABLE SOURCE OF DESPAIR, SO WE WON’T BE PERFORMING ANY RITUALISTIC SACRIFICES; THAT’S NOT THE DIRECTION WE WILL GO IN JUST YET; HOWEVER, ASSISTANT PRINCIPAL LAWRENCE IS ON THE PROWL FOR A ROAD CARCASS WE MIGHT BE ABLE TO USE AS A REPRESENTATIVE PROP BECAUSE NOWHERE IN OUR AUTUMN-THEMED POSTER BOARD DéCOR IS MORBIDITY OR DECAY SYMBOLIZED. OUR SCHOOL BOARD MEMBERS CANNOT AGREE ON HOW BEST TO ACKNOWLEDGE THE BOUNDLESSNESS OF HUMAN CRUELTY. IN OUR SOCIETY SOME OF YOU ARE FAR SAFER AND MORE ADVANTAGED THAN OTHERS; AT HOME SOME OF YOU ARE FAR MORE LOVED; SOME OF YOU WILL FIND THAT CONCEPTS LIKE FAIRNESS AND JUSTICE WILL BE THIN, FLICKERING HOLOGRAMS ON THE PERIPHERY OF YOUR LIVES. OH, LOOK, CHILDREN—I SEE MR. LAWRENCE IN THE DISTANCE DRAGGING A PORTION OF A HIGHWAY-SLAUGHTERED DEER. LET’S GO HELP HIM LUG IT INSIDE AND BE REMINDED THAT WE TOO INHABIT BODIES MADE OF MEAT-WRAPPED BONES; LET’S MEDITATE ON THIS CORPOREAL TERROR. Whenever her mother had asked, Hazel always told her, School is great.

Still, we permit the appearance of our meats, sauces, fruits, and vdgetables to dominate our tongues until it is difficult to divide a twist of lemon or squeeze of lime from the colors of their rinds or separate yellow from its yolk or chocolate from the quenchless brown which seems to be the root, shoot, stalk, and bloom of it. Yet I hardly think the eggplant's taste is as purple as its skin. In fact, there are few flavors at the violet end, odors either, for the acrid smell of blue smoke is deceiving, as is the tooth of the plum, though there may be just a hint of blue in the higher sauces. Perceptions are always profound, associations deceiving. No watermelon tastes red. Apropos: while waiting for a bus once, I saw open down the arm of a midfat, midlife, freckled woman, suitcase tugging at her hand like a small boy needing to pee, a deep blue crack as wide as any in a Roquefort. Split like paper tearing. She said nothing. Stood. Blue bubbled up in the opening like tar. One thing is certain: a cool flute blue tastes like deep well water drunk from a cup.

Try not to use too much of your magic yet,” Paul replied, not particularly concerned as he waved his hand, wafting smoke away. “If you do, I’ll have to force-feed you, which I doubt will be fun for either of us.” He scratched the top of his head. “Do you prefer human meat? You did almost bite off one of your coworker’s hands. I’ve gotten special council permission to do whatever is necessary to take care of you, and I would like you to be as comfortable as possible.” “Do not feed me humans,” Grith growled. “How can you feel that way towards your own species?

Sure, I was poor. But barbecue has never been a rich man’s pleasure. It’s always been a culture of thrift. It’s a poor, rural cuisine based on the leanest, throwaway cuts of the animal being cooked until edible with a fuel that can be picked up off the ground (at least it used to be).

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

After what we’d been through, I would’ve expected him to hole up somewhere dark, eating raw meat, chain-smoking, guzzling some sort of ridiculous tough drink, like whiskey or kerosene or something, and thinking grim thoughts about life and death. But no, here he was, charming and untroubled, sipping coffee.

Sailors tell us that when large parcels and masses of spices are, after being long kept close, suddenly opened, those who first stir and take them out run the risk of fever and inflammation. It can also be tried whether such spices and herbs when pounded would not dry bacon and meat hung over them, as smoke does.

The chalkboard menu really seemed to emphasize that everything was local and that everything had maple syrup in it. The BBQ beef was in maple syrup BBQ sauce. The mac and cheese was made with smoked maple cheese. There was maple tofu and maple-syrup dressing for the salads. "Did you forget you were in Vermont for a second?" Stevie said to Janelle as they took their trays. "Look down. You are standing in maple syrup." "Yeah," Janelle replied, a bit dispiritedly, as she took some tofu and vegetables. "It's not my favorite." Nate stared down the sneeze guard at the mapleized meats. "I'll drink the living blood of trees," he said. "Hit me.

Sometimes I think spirit’s dead and gone, but sometimes I think it’s still there, just resting its eyes. A lot of those here are sons and daughters of men that worked with me up at pit. So many passed away before their time. They drank too much and smoked too much and ate too much of this meat. We all did. But I do see something here of that old word. People are as poor now as they ever were, and as tired. And bringing people together of an evening is easier than keeping them apart. And by that same token, bringing a community back together is easier than setting people and families at odds. It’s just that that’s where all effort’s been this last ten years and more.

If you're lucky, life teaches you to survive. The California sky is blue, you wake up, you make coffee, you fry eggs, and you don't look back. You don't think about the freckled maid who served smoked meats and pickled asparagus when you were a girl. You don't think about yesterday or what's been lost. Even when you hear the dead whispering, you go on.

I was curious about the foreign foods I would come to know as chorizo, fire-roasted piquillo peppers, La Mancha saffron sealed in blue clay jars, Serrano ham, and pickled eggplant. That kitchen smelled like a cross between my maestro's kitchen and Borgia's. It had the clean airiness I was accustomed to, but a tang of briny olives and smoked meats flavored the air.

If a man in a smoking jacket in a coal-fire-heated library in his manor house in London can understand that life is solitary, poor, nasty, brutish, and short, then how can it be denied by a man pulling a sledge stacked with frozen meat and furs across an unnamed island, through the Arctic night under a sky gone mad, towards a frozen sea a thousand miles and more from any civilised hearth?

Grandpa recently turned sixty-five and went to the doctor for a complete physical. After an exam the doctor said grandpa was doing “fairly well” for his age. Grandpa was a little concerned and asked, “Doc, do you think I’ll live to eighty?” The doctor asked, “Do you smoke tobacco or drink alcohol?” “Oh no,” Grandpa replied, “and I don’t do drugs, either.” “Do you have many friends and entertain frequently?” Grandpa said, “No, I usually stay home and keep to myself.” “Do you eat beef and pork?” “No, my other doctor said red meat is unhealthy!” “Do you spend a lot of time doing things in the sun, like playing golf, sailing, or bicycling?” “No, I don’t.” “Do you gamble, drive fast cars, or have lots of sex?” “No, I don’t do any of those things anymore.” The doctor looked at Grandpa and said, “Then why do you care?

Thus it was we entered a low eating-house on the lamplit shores of the river in a Moslem neighbourhood, a modest boxwood shanty having no walls at all, but sufficiently screened with hanging bags. There were several benches and three tables, and upon each table were oil-lamps which cast soft shadows on the haze of airborne cooking-fats and wood-smoke, and gently illuminating a dozen Africans at food; on the floor at the farther end were cooking-fires, and a fine diversity of smells arose from bubbling pots and sizzling pans. The chef was a robust ogre of glistening dark bronze with an incense pastille smouldering in his hair, a swearing, sweating Panta-gruel naked to the waist and stoking fires, lifting lids, and scooping out great globs of meat and manioc and fish: he might have been cooking skulls on the shores of River Styx.

Each course was more delectable than the last. Phoebe would have thought nothing could have surpassed the efforts of the French cook at Heron's Point, but this was some of the most delicious fare she'd ever had. Her bread plate was frequently replenished with piping-hot milk rolls and doughy slivers of stottie cake, served with thick curls of salted butter. The footmen brought out perfectly broiled game hens, the skin crisp and delicately heat-blistered... fried veal cutlets puddled in cognac sauce... slices of vegetable terrine studded with tiny boiled quail eggs. Brilliantly colorful salads were topped with dried flakes of smoked ham or paper-thin slices of pungent black truffle. Roasted joints of beef and lamb were presented and carved beside the table, the tender meat sliced thinly and served with drippings thickened into gravy.

It seemed as if nothing were to break that tie — as if the years were merely to compact and cement it; and as if those years were to be all the years of their natural lives. Eighteen-forty-two turned into eighteen-forty-three; eighteen-forty-three into eighteen- forty-four; eighteen-forty-four into eighteen-forty-five. Flush was no longer a puppy; he was a dog of four or five; he was a dog in the full prime of life — and still Miss Barrett lay on her sofa in Wimpole Street and still Flush lay on the sofa at her feet. Miss Barrett’s life was the life of “a bird in its cage.” She sometimes kept the house for weeks at a time, and when she left it, it was only for an hour or two, to drive to a shop in a carriage, or to be wheeled to Regent’s Park in a bath-chair. The Barretts never left London. Mr. Barrett, the seven brothers, the two sisters, the butler, Wilson and the maids, Catiline, Folly, Miss Barrett and Flush all went on living at 50 Wimpole Street, eating in the dining-room, sleeping in the bedrooms, smoking in the study, cooking in the kitchen, carrying hot-water cans and emptying the slops from January to December. The chair-covers became slightly soiled; the carpets slightly worn; coal dust, mud, soot, fog, vapours of cigar smoke and wine and meat accumulated in crevices, in cracks, in fabrics, on the tops of picture-frames, in the scrolls of carvings. And the ivy that hung over Miss Barrett’s bedroom window flourished; its green curtain became thicker and thicker, and in summer the nasturtiums and the scarlet runners rioted together in the window-box. But one night early in January 1845 the postman knocked. Letters fell into the box as usual. Wilson went downstairs to fetch the letters as usual. Everything was as usual — every night the postman knocked, every night Wilson fetched the letters, every night there was a letter for Miss Barrett. But tonight the letter was not the same letter; it was a different letter. Flush saw that, even before the envelope was broken. He knew it from the way that Miss Barrett took it; turned it; looked at the vigorous, jagged writing of her name.

It is especially critical that you avoid processed meats such as frankfurters, bologna, salami, lunch meat, beef jerky, smoked fish, bacon, sausage, ham, pepperoni, SPAM and others that are preserved with nitrites. Why? Because this chemical is a potent anti-immunity, cancer-causing chemical. When possible, reach for meats that are nitrite-free, which does include certain brands of hot dogs, bacon, sausage and ham among others.

It may also be that, quite apart from any specific references one food makes to another, it is the very allusiveness of cooked food that appeals to us, as indeed that same quality does in poetry or music or art. We gravitate towards complexity and metaphor, it seems, and putting fire to meat or fermenting fruit and grain, gives us both: more sheer sensory information and, specifically, sensory information that, like metaphor, points away from the here and now. This sensory metaphor - this stands for that - is one of the most important transformations of nature wrought by cooking. And so a piece of crisped pig skin becomes a densely allusive poem of flavors: coffee and chocolate, smoke and Scotch and overripe fruit and, too, the sweet-salty-woodsy taste of maple syrup on bacon I loved as a child. As with so many other things, we humans seem to like our food overdetermined.

You will eat no fried meats,” he began abruptly. “You will eat no pastries, but you will eat plenty of vegetables. You will eat good, substantial, wholesome food—the kind of food your mother makes. You will go to bed at ten o’clock and arise punctually at seven o’clock. You will not smoke or drink or chew. And you will follow this regimen all year round, for as long as you row for me. A man cannot abuse his body for six months and then expect to row the other six months.

Every inch of space was used. As the road narrowed, signs receded upwards and changed to the vertical. Businesses simply soared from ground level and hung out vaster, more fascinatingly illuminated shingles than competitors. We were still in a traffic tangle, but now the road curved. Shops crowded the pavements and became homelier. Vegetables, spices, grocery produce in boxes or hanging from shop lintels, meats adangle - as always, my ultimate ghastliness - and here and there among the crowds the alarming spectacle of an armed Sikh, shotgun aslant, casually sitting at a bank entrance. And markets everywhere. To the right, cramped streets sloped down to the harbor. To the left, as we meandered along the tramlines through sudden dense markets of hawkers' barrows, the streets turned abruptly into flights of steps careering upwards into a bluish mist of domestic smoke, clouds of washing on poles, and climbing. Hong Kong had the knack of building where others wouldn't dare.

As every close observer of the deadlocks arising from the political correctness knows, the separation of legal justice from moral Goodness –which should be relativized and historicized- ends up in an oppressive moralism brimming with resentment. Without any “organic” social substance grounding the standards of what Orwell approvingly called “common decency” (all such standards having been dismissed as subordinating individual freedoms to proto-Fascist social forms), the minimalist program of laws intended simply to prevent individuals from encroaching upon one another (annoying or “harassing” each other) turns into an explosion of legal and moral rules, an endless process (a “spurious infinity” in Hegel’s sense) of legalization and moralization, known as “the fight against all forms of discrimination.” If there are no shared mores in place to influence the law, only the basic fact of subjects “harassing other subjects, who-in the absence of mores- is to decide what counts as “harassment”? In France, there are associations of obese people demanding all the public campaigns against obesity and in favor of healthy eating be stopped, since they damage the self-esteem of obese persons. The militants of Veggie Pride condemn the speciesism” of meat-eaters (who discriminate against animals, privileging the human animal-for them, a particularly disgusting form of “fascism”) and demand that “vegeto-phobia” should be treated as a kind of xenophobia and proclaimed a crime. And we could extend the list to include those fighting for the right of incest marriage, consensual murder, cannibalism . . . The problem here is the obvious arbitrariness of the ever-new rule. Take child sexuality, for example: one could argue that its criminalization is an unwarranted discrimination, but one could also argue that children should be protected from sexual molestation by adults. And we could go on: the same people who advocate the legalization of soft drugs usually support the prohibition of smoking in public places; the same people who protest the patriarchal abuse of small children in our societies worry when someone condemns a member of certain minority cultures for doing exactly this (say, the Roma preventing their children from attending public schools), claiming that this is a case od meddling with other “ways of life”. It is thus for necessary structural reasons that the “fight against discrimination” is an endless process which interminably postpones its final point: namely a society freed from all moral prejudices which, as Michea puts it, “would be on this very account a society condemned to see crimes everywhere.

motivation for not eating meat and dairy is to maintain optimal health, not to rid myself of the obsession and compulsion that are the hallmark of addiction. If obsession and compulsion are the issue—smoking cigarettes, not being able to stop texting your toxic ex, self-harm—and you want to get past it, you need a Bright Line. If health is your objective, there is no evidence that perfect is better than “really good.” Seriously. You can comply with a health goal 95 percent of the time, and it will benefit you as much as 100 percent perfection.

Do you know how I think we should spend the first night of our honeymoon?" She asked in a soft, low voice. For the first time since the announcement of their betrothal, G knew exactly how he wanted to spend the night. A pit of anxiety and anticipation formed in his stomach. He raised his eyebrows expectantly. Her eyes got brighter, if that was possible. "I think we should raid our food cupboards and take some smoked meat down to the peasants who were attacked earlier!" G worked hard to keep his face from falling. "My lady, you read my mind," he said, grateful that his lady could not read minds.

I take 1 gram (1,000 mg) of NMN every morning, along with 1 gram of resveratrol (shaken into my homemade yogurt) and 1 gram of metformin.7 • I take a daily dose of vitamin D, vitamin K2, and 83 mg of aspirin. • I strive to keep my sugar, bread, and pasta intake as low as possible. I gave up desserts at age 40, though I do steal tastes. • I try to skip one meal a day or at least make it really small. My busy schedule almost always means that I miss lunch most days of the week. • Every few months, a phlebotomist comes to my home to draw my blood, which I have analyzed for dozens of biomarkers. When my levels of various markers are not optimal, I moderate them with food or exercise. • I try to take a lot of steps each day and walk upstairs, and I go to the gym most weekends with my son, Ben; we lift weights, jog a bit, and hang out in the sauna before dunking in an ice-cold pool. • I eat a lot of plants and try to avoid eating other mammals, even though they do taste good. If I work out, I will eat meat. • I don’t smoke. I try to avoid microwaved plastic, excessive UV exposure, X-rays, and CT scans. • I try to stay on the cool side during the day and when I sleep at night. • I aim to keep my body weight or BMI in the optimal range for healthspan, which for me is 23 to 25.

Each day of the week, Kalist indulges himself in a different, secret ritual. On Mondays, he wears cologne. On Tuesdays, he eats meat for lunch. On Wednesdays, he places a bet after work. On Thursdays, he smokes one cigarette (but claims he’s not a smoker). On Fridays, he treats himself to his favourite pastime: horse practice – he grew up with horses and likes to try and emulate their distinctive whinnies, snorts, neighs, snuffles, sighs, grunts, fluttering nostrils, the occasional aggressive outburst and the especially beautiful nicker of a mare to her foal. And, on Saturdays, lest we forget, Maxwell D. Kalist drinks wine from a chalice.

After the tail ( of a buffalo) was cut off - as a trophy for the conqueror- nothing was left to waste: the meat was dried, the heart smoked, the intestines made into sausages. Oils from the bison's brain were rubbed over the hide, which was then transformed into leather for robes and lodge coverings. And still there was more to reap: horns were turned into spoons, sinews into bowstrings, tallow into fuel for torches....In 1877, there were virtually no more American Buffalo to hunt- a development hastened by the authorities who encouraged settlers to eradicate the beasts, knowing that, in the words os an army officer, "every buffalo dead is an Indian gone.

Just as Europeans would be long obsessed with African cannibalism, so Africans imagined Europeans practicing the same thing. The whites were thought to turn their captives’ flesh into salt meat, their brains into cheese, and their blood into the red wine Europeans drank. African bones were burned, and the gray ash became gunpowder. The huge, smoking copper cooking kettles that could be seen on sailing vessels were, it was believed, where all these deadly transformations began. The death tolls on the packed slave ships that sailed west from the Congo coast rose higher still when some slaves refused to eat the food they were given, believing that they would be eating those who had sailed before them.

A great flood of aromas swamped the noise, thick as soup and foaming with flavors: powdery sugars and crystallized fruit, dank slabs of beef and boiling cabbage, sweating onions and steaming beets. Fronts of fresh-baked bread rolled forward then sweeter cakes. Behind the whiffs of roasting capons and braising bacon came the great smoke-blackened ham which hung in the hearth. Fish was poaching somewhere in a savory liquor at once sweet and tart, its aromas braided in twirling spirals... The silphium, thought John. A moment later it was lost in the tangle of scents that rose from the other pots, pans and great steaming urns. The rich stew of smells and tastes reaching into his memory to haul up dishes and platters.

There was another inspiring moment: a rough, choppy, moonlit night on the water, and the Dreadnaught's manager looked out the window suddenly to spy thousands of tiny baitfish breaking the surface, rushing frantically toward shore. He knew what that meant, as did everyone else in town with a boat, a gaff and a loaf of Wonder bread to use as bait: the stripers were running! Thousands of the highly prized, relatively expensive striped bass were, in a rare feeding frenzy, suddenly there for the taking. You had literally only to throw bread on the water, bash the tasty fish on the head with a gaff and then haul them in. They were taking them by the hundreds of pounds. Every restaurant in town was loading up on them, their parking lots, like ours, suddenly a Coleman-lit staging area for scaling, gutting and wrapping operations. The Dreadnaught lot, like every other lot in town, was suddenly filled with gore-covered cooks and dishwashers, laboring under flickering gaslamps and naked bulbs to clean, wrap and freeze the valuable white meat. We worked for hours with our knives, our hair sparkling with snowflake-like fish scales, scraping, tearing, filleting. At the end of the night's work, I took home a 35-pound monster, still twisted with rigor. My room-mates were smoking weed when I got back to our little place on the beach and, as often happens on such occasions, were hungry. We had only the bass, some butter and a lemon to work with, but we cooked that sucker up under the tiny home broiler and served it on aluminum foil, tearing at it with our fingers. It was a bright, moonlit sky now, a mean high tide was lapping at the edges of our house, and as the windows began to shake in their frames, a smell of white spindrift and salt saturated the air as we ate. It was the freshest piece of fish I'd ever eaten, and I don't know if it was due to the dramatic quality the weather was beginning to take on, but it hit me right in the brainpan, a meal that made me feel better about things, made me better for eating it, somehow even smarter, somehow . . . It was a protein rush to the cortex, a clean, three-ingredient ingredient high, eaten with the hands. Could anything be better than that?

The pirogues came with live turtles, and with fish, with cloudy beer and wine made from bananas, palm nuts, or sorghum, and with the smoked meat of hippopotamus and crocodile. The vendors did a good trade with our crew and the passengers down at the third-class boat; the laughter, the exclamations, and the argument of bargaining were with us all day, heard but not understood, like voices in the next room. At stopping places, the people who were nourished on these ingredients of a witches' brew poured ashore across the single plank flung down for them, very human in contour, the flesh of the children sweet, the men and women strong and sometimes handsome. We, thank God, were fed on veal and ham and Brussels sprouts, brought frozen from Europe.

The temperature was in the nineties, and on hot nights Chicagoans feel the city body and soul. The stockyards are gone, Chicago is no longer slaughter-city, but the old smells revive in the night heat. Miles of railroad siding along the streets once were filled with red cattle cars, the animals waiting to enter the yards lowing and reeking. The old stink still haunts the place. It returns at times, suspiring from the vacated soil, to remind us all that Chicago had once led the world in butcher-technology and that billions of animals had died here. And that night the windows were open wide and the familiar depressing multilayered stink of meat, tallow, blood-meal, pulverized bones, hides, soap, smoked slabs, and burnt hair came back. Old Chicago breathed again through leaves and screens. I heard fire trucks and the gulp and whoop of ambulances, bowel-deep and hysterical. In the surrounding black slums incendiarism shoots up in summer, an index, some say, of psychopathology. Although the love of flames is also religious. However, Denise was sitting nude on the bed rapidly and strongly brushing her hair. Over the lake, steel mills twinkled. Lamplight showed the soot already fallen on the leaves of the wall ivy. We had an early drought that year. Chicago, this night, was panting, the big urban engines going, tenements blazing in Oakwood with great shawls of flame, the sirens weirdly yelping, the fire engines, ambulances, and police cars – mad-dog, gashing-knife weather, a rape and murder night, thousands of hydrants open, spraying water from both breasts.

When fat is heated to frying temperatures, whether it be animal fat, such as lard, or plant fat, such as vegetable oil, toxic volatile chemicals with mutagenic properties (those able to cause genetic mutations) are released into the air.22 This happens even before the “smoke point” temperature is reached.23 If you do fry at home, good ventilation in the kitchen may reduce lung cancer risk.24 Cancer risk may also depend on what’s being fried. A study of women in China found that smokers who stir-fried meat every day had nearly three times the odds of lung cancer compared to smokers who stir-fried foods other than meat on a daily basis.25 This is thought to be because of a group of carcinogens called heterocyclic amines that are formed when muscle tissue is subjected to high temperatures.

Smokers exist in every kitchen. It kills a tastebud or two but we all die, and no one knows better than those who club the fish, clean the guts from the meat, and serve for your delectation a plate from which all blood has been wiped. We cook despite bad pay and sore backs and inadequate sleeps in apartments we can't afford and we wake up choosing again that most temporary of glories that is made, and then consumed: we know. We all die. Whether it comes after thirty years of hard labor or sixty at a desk, whether we calculate or plan, in the end we have only the choice of what touches the lips before we go: lobster if you like it or cold pizza if you don't, a sip of smoke, a drink, a job, a reckless passion, raw fish, the beguilement of mushrooms, cheese luscious beneath its crown of mold. What sustains in the end are doomed romances, and nicotine, and crappy peanut butter, damn the additives and cholesterol because life is finite and not all nourishment can be measured. When I learned to smoke behind a restaurant, my breath curling toward an inconsolable sky, I learned what it means to live by the tongue, dumb beast, obedient to neither time nor money, past nor future, loyal to a now worth living. I took my cigarette to the filter, and for the first time I appraised my employer back. He claimed to have evolved past fear. He lied. Behind the mask was a damp, scared boy. Fear of toxins, fear of carcinogens, tear of flood and smog and protest and entropy and all that could not be optimized, controlled, bought and held behind glass. Fear fueled a country so intent on perfection that they would give up the world.

Sam,” says Gonzo, “if we are ambushed in the next twenty minutes by anthropophagous plants or by giant fish-rabbits looking for their horrid young, I am going to let them have you. In fact I will serve you to them on a plate made of banana leaves. I will put a white napkin over my arm and I will carry you into their dining room with an apple in your mouth, and I will offer to carve you. I will recommend a fullbodied red wine, because I suspect your meat will be gamey or even smoked, and I will bow until my nose touches the vile, gobbet-covered carpet of their lair and wish them bon appétit, and then I will walk out and consider myself richer and the world a better, less arsehole-ridden place.” Sam just stares at him, because this sort of discourse is not his daily fare, and Gonzo sighs. “Sam,” Gonzo says, “don’t do that again.

You wouldn’t recognize this land back then. Over thousands of years, the plants and animals worked with wind and fire until the land was covered in a sea of grass that was home to many relatives. The bison gave us everything, from thadó, our meat, to our clothing and thípi hides. His dung fertilized the soil. The prairie dogs opened up tunnels that brought air and water deep into the earth. Grasses that were as tall as a man set long roots that could withstand drought. When my grandfather was a boy, he woke each morning to the song of the meadowlark. The prairie showed us for many generations how to live and work together as one family. “And then the settlers came with their plows and destroyed the prairie in a single lifetime,” my father said. What I remember most, now, is his voice shaking with rage, his tobacco-stained fingers trembling as they held a hand-rolled cigarette, the way he drew smoke deep into his lungs.

Now alongside Scovell, John eased preserved peaches out of galliot pots of syrup and picked husked walnuts from puncheons of salt. He clarified butter and poured it into rye-paste coffins. From the Master Cook, John learned to set creams with calves' feet, then isinglass, then hartshorn, pouring decoctions into egg-molds to set and be placed in nests of shredded lemon peel. To make cabbage cream he let the thick liquid clot, lifted off the top layer, folded it then repeated the process until the cabbage was sprinkled with rose water and dusted with sugar, ginger and nutmeg. He carved apples into animals and birds. The birds themselves he roasted, minced and folded into beaten egg whites in a foaming forcemeat of fowls. John boiled, coddled, simmered and warmed. He roasted, seared, fried and braised. He poached stock-fish and minced the meats of smoked herrings while Scovell's pans steamed with ancient sauces: black chawdron and bukkenade, sweet and sour egredouce, camelade and peppery gauncil. For the feasts above he cut castellations into pie-coffins and filled them with meats dyed in the colors of Sir William's titled guests. He fashioned palaces from wafers of spiced batter and paste royale, glazing their walls with panes of sugar. For the Bishop of Carrboro they concocted a cathedral. 'Sprinkle salt on the syrup,' Scovell told him, bent over the chafing dish in his chamber. A golden liquor swirled in the pan. 'Very slowly.' 'It will taint the sugar,' John objected. But Scovell shook his head. A day later they lifted off the cold clear crust and John split off a sharp-edged shard. 'Salt,' he said as it slid over his tongue. But little by little the crisp flake sweetened on his tongue. Sugary juices trickled down his throat. He turned to the Master Cook with a puzzled look. 'Brine floats,' Scovell said. 'Syrup sinks.' The Master Cook smiled. 'Patience, remember? Now, to the glaze...

Around me shone the kitchen I'd worked in each day: the copper pans hung neatly, the scratched wooden table and neat blue plates set in rows on the dresser. I got up to rake out the cinders and suddenly clutched at the black stone of the hearth. How long was it since as a new girl I'd first spiked a fowl and set it to roast on that fire? What great sides of beef had we roasted on the smoke-jack, while bacon dangled on hooks, and meat juices basted puddings as light as eggy clouds? Never, in all my ten years at Mawton, had I let that fire die out. Every dawn, in winter or summer, I'd riddled the dying embers and set new kindling on the top. I touched the rough stone and let my cheek press on its everlasting warmth, wishing I could take that loyal fire with me. Foolish, I know, but a fire is a cook's truest friend. It was a good fire at Mawton: blackened with hundreds of years of smoking hot dinners. I think no heathen ever worshipped fire like a cook. So I kissed the smutty hearth wall and packed instead my little tinderbox, to light new fires I knew not where.

Oak trees can churn out roughly 500 to 1,000 pounds (225 to 450 kg) of acorns a year, albeit during a brief window of a few weeks. A Native American family living in California a few centuries ago, collecting over the span of two or three weeks, could set aside enough acorns to last two or three years. They could gather acorns from at least seven different species of oak trees, preferring oily acorns over sweet ones, and knew two methods to purge them of noxious tannins. The common technique was to de-hull the acorns, pound the acorn meat into mush and drop it into a pit, then douse the mush with water heated by hot stones until all the bitterness was leached. Alternatively, acorns could be buried in mud by streams or swamps for several months, after which they would become edible. To complement their protein-deficient acorn cuisine, Native Americans in California hunted salmon, deer, antelope, mountain sheep, and black bear and gathered earthworms, caterpillars (smoked and then boiled), grasshoppers (doused with salty water and roasted in earth pits), and bee and wasp larvae.15 The

Passing the dark, low fields just south of Harrows, Smoke saw a scarecrow that reminded him, in shape, of his mother. Inspired by it, he imagined her burning. He imagined the dresses from her closet … the curls in her blond hair … the rims of her glasses … all of it and everything blistering, bending, burning. The fire he imagined for her was blue and smelled like childhood. And childhood reminded him of the children he once knew; he imagined a girl named Merrily melted to the shape of a chair, another, Henry, sitting upon her in a classroom. He'd like to burn them all. Every face he'd ever seen. Excited now, Smoke saw the mothers of these former schoolmates rushing from their homes, desperate feet pattering on the porch boards, able to discern the smell of their own child burning above all others. Smoke would be there when they came. He'd be there with a piece of meat on a stick. Dinner over childhood's fire. Hey, Ma! This meat only gets better the longer it cooks! Moved, Smoke imagined more. Men in suits bursting into flame upon exiting church. Families sitting down to eat burnt food, blackened bread, ashen meals upon scalding-hot plates. Come on, Billy! Eat your fire! EAT YOUR FIRE!

It's a parade of flawless tuna deliciousness! But by far, the most dangerous piece... is the one that looks like a bomb of pure tuna goodness, the straw-grilled, seared noten sushi! The noten- a cut of meat from the top of the tuna's head- is one of the priciest cuts. Extravagantly fatty, its richness melds with the fragrant searing into a powerful duo! Yet there isn't the first hint of fishiness! Searing it using aromatic straw burned it away, leaving only pure savory flavor behind to please both nose and palate!" "His Trace was dead-on. Looks like it really will be his arrangements on that Gunkan Maki that decide this card." "I can't even begin to guess what it tastes like." What's this on top of the minced tuna and leeks?! Is it... meringue?! "Aah! Now I see! I know what Subaru Mimasaka took out at that moment! It was the same smoked soy sauce he passed to Kuga!" The mellow, full-bodied aroma of smoked soy sauce has seeped into every crevice of the minced tuna... ... while the differing textures of the meringue and the negitoro create deeper, more complex layers to the flavor! If I were to name it, I would call it the "Ultimate Negitoro Eggs-over-Rice Gunkan Sushi"! Minced tuna rib meat mixed with leeks and smoked soy sauce, topped with quail-egg yolk

Yet Laudan’s mother had no choice about whether to be a good cook or not. It was simply what was expected of her, and of every other farmer’s wife in England at that time. She did not cook because she ‘loved’ cooking but because this was the role that life had allotted her. There was nothing unusual in the way that Laudan’s mother cooked. If anything, her life in the kitchen was easy by the standards of the day. At least a farmer’s wife had access to plentiful meat and vegetables, whereas city cooks in early twentieth-century Britain were expected to produce the same quantity of meals but with meagre ingredients and limited equipment, often in single-room dwellings where there was no kitchen and no escape from cooking. We idealise the homespun meals of the past, imagining rosy-cheeked women laying down picturesque bottles of peaches and plums. But much of the art of ‘cooking’ in pre-modern times was a harried mother slinging what she could in a pot and engaging in a daily smoke-filled battle to keep a fire alive and under control, on top of all the other chores she had to manage. Before we offer too many lamentations for the cookery of the past, we should remember how hard it was – and still is, for millions of people – to cook when you have no choice in the matter.

Once upon a time I'd left Los Angeles and been swallowed down the throat of a life in which my sole loyalty was to my tongue. My belly. Myself. My mother called me selfish and so selfish I became. From nineteen to twenty-five I was a mouth, sating. For myself I made three-day braises and chose the most marbled meats, I played loose with butter and cream. My arteries were young, my life pooling before me, and I lapped, luxurious, from it. I drank, smoked, flew cheap red-eyes around Europe, I lived in thrilling shitholes, I found pills that made nights pass in a blink or expanded time to a soap bubble, floating, luminous, warm. Time seemed infinite, then. I begged famous chefs for the chance to learn from them. I entered competitions and placed in a few. I volunteered to work brunch, turn artichokes, clean the grease trap. I flung my body at all of it: the smoke and singe of the grill station, a duck's breast split open like a geode, two hundred oysters shucked in the walk-in, sex in the walk-in, drunken rides around Paris on a rickety motorcycle and no helmet, a white truffle I stole and shaved in secret over a bowl of Kraft mac n' cheese for me, just me, as my body strummed the high taut selfish song of youth. On my twenty-fifth birthday I served black-market fugu to my guests, the neurotoxin stinging sweetly on my lips as I waited to see if I would, by eating, die. At that age I believed I knew what death was: a thrill, like brushing by a friend who might become a lover.

OLYMPAS: There is one doubt. When souls attain Such an unimagined gain Shall not others mark them, wise Beyond mere mortal destinies? MARSYAS: Such are not the perfect saints. While the imagination faints Before their truth, they veil it close As amid the utmost snows The tallest peaks most straitly hide With clouds their lofty heads. Divide The planes! Be ever as you can A simple honest gentleman! Body and manners be at ease. Not bloat with blazoned sanctities! Who fights as fights the soldier-saint? And see the artist-adept paint! Weak are those souls that fear the stress Of earth upon their holiness! The fast, they eat fantastic food, They prate of beans and brotherhood, Wear sandals, and long hair, and spats, And think that makes them Arhats! How shall man still his spirit-storm? Rational Dress and Food Reform! OLYMPAS: I know such saints. MARSYAS:                     An easy vice: So wondrous well they advertise! O their mean souls are satisfied With wind of spiritual pride. They're all negation. "Do not eat; What poison to the soul is meat! Drink not; smoke not; deny the will! Wine and tobacco make us ill." Magic is life; the Will to Live Is one supreme Affirmative. These things that flinch from Life are worth No more to Heaven than to Earth. Affirm the everlasting Yes! OLYMPAS: Those saints at least score one success: Perfection of their priggishness! MARSYAS: Enough. The soul is subtlier fed With meditation's wine and bread. Forget their failings and our own; Fix all our thoughts on Love alone!

For four hours, Andrew and I were presented with course after course of delightful creations, imaginative pairings, and, always, dramatic presentations. Little fillets of sturgeon arrived under a glass dome, after which it was lifted, applewood smoke billowed out across the table. Pretzel bread, cheese, and ale, meant to evoke a picnic in Central Park, was delivered in a picnic basket. But my favorite dish was the carrot tartare. The idea came, along with many of the menu's other courses, while researching reflecting upon New York's classic restaurants. From 21 Club to Four Seasons, once upon a time, every establishment offered a signature steak tartare. "What's our tartare?" Will and Daniel wondered. They kept playing with formulas and recipes and coming close to something special, but it never quite had the wow factor they were looking for. One day after Daniel returned from Paffenroth Gardens, a farm in the Hudson Valley with the rich muck soil that yields incredibly flavorful root vegetables, they had a moment. In his perfect Swiss accent, he said, "What if we used carrots?" Will remembers. And so carrot tartare, a sublime ode to the humble vegetable, was added to the Eleven Madison Park tasting course. "I love that moment when you clamp a meat grinder onto the table and people expect it to be meat, and it's not," Will gushes of the theatrical table side presentation. After the vibrant carrots are ground by the server, they're turned over to you along with a palette of ingredients with which to mix and play: pickled mustard seeds, quail egg yolk, pea mustard, smoked bluefish, spicy vinaigrette. It was one of the most enlightening yet simple dishes I've ever had. I didn't know exactly which combination of ingredients I mixed, adding a little of this and a little of that, but every bite I created was fresh, bright, and ringing with flavor. Carrots- who knew?

As I tried various restaurants, certain preconceptions came crashing down. I realized not all Japanese food consisted of carefully carved vegetables, sliced fish, and clear soups served on black lacquerware in a highly restrained manner. Tasting okonomiyaki (literally, "cook what you like"), for example, revealed one way the Japanese let their chopsticks fly. Often called "Japanese pizza," okonomiyaki more resembles a pancake filled with chopped vegetables and your choice of meat, chicken, or seafood. The dish evolved in Osaka after World War II, as a thrifty way to cobble together a meal from table scraps. A college classmate living in Kyoto took me to my first okonomiyaki restaurant where, in a casual room swirling with conversation and aromatic smoke, we ordered chicken-shrimp okonomiyaki. A waitress oiled the small griddle in the center of our table, then set down a pitcher filled with a mixture of flour, egg, and grated Japanese mountain yam made all lumpy with chopped cabbage, carrots, scallions, bean sprouts, shrimp, and bits of chicken. When a drip of green tea skated across the surface of the hot meal, we poured out a huge gob of batter. It sputtered and heaved. With a metal spatula and chopsticks, we pushed and nagged the massive pancake until it became firm and golden on both sides. Our Japanese neighbors were doing the same. After cutting the doughy disc into wedges, we buried our portions under a mass of mayonnaise, juicy strands of red pickled ginger, green seaweed powder, smoky fish flakes, and a sweet Worcestershire-flavored sauce. The pancake was crispy on the outside, soft and savory inside- the epitome of Japanese comfort food. Another day, one of Bob's roommates, Theresa, took me to a donburi restaurant, as ubiquitous in Japan as McDonald's are in America. Named after the bowl in which the dish is served, donburi consists of sticky white rice smothered with your choice of meat, vegetables, and other goodies. Theresa recommended the oyako, or "parent and child," donburi, a medley of soft nuggets of chicken and feathery cooked egg heaped over rice, along with chopped scallions and a rich sweet bouillon. Scrumptious, healthy, and prepared in a flash, it redefined the meaning of fast food.

But that is a lie! Here we have been breaking our backs for years at All-Union hard labor. Here in slow annual spirals we have been climbing up to an understanding of life—and from this height it can all be seen so clearly: It is not the result that counts! It is not the result—but the spirit! Not what—but how. Not what has been attained—but at what price. And so it is with us the prisoners—if it is the result which counts, then it is also true that one must survive at any price. And what that means is: One must become a stool pigeon, betray one’s comrades. And thereby get oneself set up comfortably. And perhaps even get time off sentence. In the light of the Infallible Teaching there is, evidently, nothing reprehensible in this. After all, if one does that, then the result will be in our favor, and the result is what counts. No one is going to argue. It is pleasant to win. But not at the price of losing one’s human countenance. If it is the result which counts—you must strain every nerve and sinew to avoid general work. You must bend down, be servile, act meanly—yet hang on to your position as a trusty. And by this means . . . survive. If it is the essence that counts, then the time has come to reconcile yourself to general work. To tatters. To torn skin on the hands. To a piece of bread which is smaller and worse. And perhaps . . . to death. But while you’re alive, you drag your way along proudly with an aching back. And that is when—when you have ceased to be afraid of threats and are not chasing after rewards—you become the most dangerous character in the owllike view of the bosses. Because . . . what hold do they have on you? You even begin to like carrying hand barrows with rubbish (yes, but not with stone!) and discussing with your work mate how the movies influence literature. You begin to like sitting down on the empty cement mixing trough and lighting up a smoke next to your bricklaying. And you are actually and simply proud if, when the foreman passes you, he squints at your courses, checks their alignment with the rest of the wall, and says: “Did you lay that? Good line.” You need that wall like you need a hole in the head, nor do you believe it is going to bring closer the happy future of the people, but, pitiful tattered slave that you are, you smile at this creation of your own hands. The Anarchist’s daughter, Galya Venediktova, worked as a nurse in the Medical Section, but when she saw that what went on there was not healing but only the business of getting fixed up in a good spot—out of stubbornness she left and went off to general work, taking up a spade and a sledge hammer. And she says that this saved her spiritually. For a good person even a crust is healthy food, and to an evil person even meat brings no benefit.

I am speaking of the evenings when the sun sets early, of the fathers under the streetlamps in the back streets returning home carrying plastic bags. Of the old Bosphorus ferries moored to deserted stations in the middle of winter, where sleepy sailors scrub the decks, pail in hand and one eye on the black-and-white television in the distance; of the old booksellers who lurch from one ϧnancial crisis to the next and then wait shivering all day for a customer to appear; of the barbers who complain that men don’t shave as much after an economic crisis; of the children who play ball between the cars on cobblestoned streets; of the covered women who stand at remote bus stops clutching plastic shopping bags and speak to no one as they wait for the bus that never arrives; of the empty boathouses of the old Bosphorus villas; of the teahouses packed to the rafters with unemployed men; of the patient pimps striding up and down the city’s greatest square on summer evenings in search of one last drunken tourist; of the broken seesaws in empty parks; of ship horns booming through the fog; of the wooden buildings whose every board creaked even when they were pashas’ mansions, all the more now that they have become municipal headquarters; of the women peeking through their curtains as they wait for husbands who never manage to come home in the evening; of the old men selling thin religious treatises, prayer beads, and pilgrimage oils in the courtyards of mosques; of the tens of thousands of identical apartment house entrances, their facades discolored by dirt, rust, soot, and dust; of the crowds rushing to catch ferries on winter evenings; of the city walls, ruins since the end of the Byzantine Empire; of the markets that empty in the evenings; of the dervish lodges, the tekkes, that have crumbled; of the seagulls perched on rusty barges caked with moss and mussels, unϩinching under the pelting rain; of the tiny ribbons of smoke rising from the single chimney of a hundred-yearold mansion on the coldest day of the year; of the crowds of men ϧshing from the sides of the Galata Bridge; of the cold reading rooms of libraries; of the street photographers; of the smell of exhaled breath in the movie theaters, once glittering aϱairs with gilded ceilings, now porn cinemas frequented by shamefaced men; of the avenues where you never see a woman alone after sunset; of the crowds gathering around the doors of the state-controlled brothels on one of those hot blustery days when the wind is coming from the south; of the young girls who queue at the doors of establishments selling cut-rate meat; of the holy messages spelled out in lights between the minarets of mosques on holidays that are missing letters where the bulbs have burned out; of the walls covered with frayed and blackened posters; of the tired old dolmuşes, ϧfties Chevrolets that would be museum pieces in any western city but serve here as shared taxis, huϫng and puϫng up the city’s narrow alleys and dirty thoroughfares; of the buses packed with passengers; of the mosques whose lead plates and rain gutters are forever being stolen; of the city cemeteries, which seem like gateways to a second world, and of their cypress trees; of the dim lights that you see of an evening on the boats crossing from Kadıköy to Karaköy; of the little children in the streets who try to sell the same packet of tissues to every passerby; of the clock towers no one ever notices; of the history books in which children read about the victories of the Ottoman Empire and of the beatings these same children receive at home; of the days when everyone has to stay home so the electoral roll can be compiled or the census can be taken; of the days when a sudden curfew is announced to facilitate the search for terrorists and everyone sits at home fearfully awaiting “the oϫcials”; CONTINUED IN SECOND PART OF THE QUOTE

TINY CRAB CAKES 1 egg 1½ cups fresh breadcrumbs (see Note) ¼ cup finely chopped scallions (2–3 scallions) 1 tablespoon mayonnaise 1 teaspoon lemon juice (juice of about ⅙ medium lemon) ½ teaspoon Worcestershire sauce ¼ teaspoon seafood seasoning mix, such as Old Bay 8 ounces fresh lump-style crabmeat, picked over 2–3 tablespoons vegetable oil Scallion brushes for garnish (optional; see page 19) MAKES ABOUT 24 MINI CAKES (4–6 SERVINGS) 1. To make the Curry-Orange Mayo, whisk together the mayonnaise, curry powder, orange zest, orange juice, and Tabasco in a small bowl. Refrigerate for at least 2 hours or up to 3 days. When ready to serve, transfer to a pretty bowl and sprinkle with the scallions. 2. To make the crab cakes, lightly beat the egg in a large bowl. Add ¾ cup of the breadcrumbs, the scallions, mayonnaise, lemon juice, Worcestershire sauce, and seasoning mix. Stir well to blend. Add the crabmeat and mix gently, being careful not to shred the crabmeat entirely. 3. Spread the remaining ¾ cup of breadcrumbs onto a plate. Form the crab mixture into 24 cakes, using a scant tablespoon for each one, and dredge lightly in the crumbs. Arrange on a wax paper-lined baking sheet. 4. Heat 2 tablespoons of the oil in one or two large skillets over medium heat. Cook the cakes until golden brown and crisp on one side, about 2 to 2½ minutes. Flip and repeat. The cakes should be hot inside. Repeat with any remaining cakes, adding more oil as necessary. Serve immediately, or place on a foil-lined baking sheet, wrap well, and refrigerate for up to 24 hours, or freeze for up to 2 weeks. 5. If you make the cakes ahead, remove from the refrigerator or freezer 30 minutes prior to reheating. Preheat the oven to 375°F. Bake the cakes until hot and crisp, 10 to 15 minutes. 6. Arrange on a platter with the sauce for dipping, and garnish with the scallion brushes, if desired. Note: Tear 3 slices of good-quality bread into pieces and whir in a food processor to make breadcrumbs. Portland Public Market The Portland Public Market, which opened in 1998, continues Maine’s long tradition of downtown public markets, dating back to the 19th century. Housed in an award-winning brick, glass, and wood structure, the market, which was the brainchild of Maine philanthropist Elizabeth Noyce, is a food-lover’s heaven. Vendors include organic produce farms; butchers selling locally raised meat; purveyors of Maine-made cheeses, sausages, and smoked seafood; artisan bakers; and flower sellers. Prepared take-away food includes Mexican delicacies, pizza, soups, smoothies, and sandwiches, and such well-known Portland culinary stars as Sam Hayward (see page 127) and Dana Street (see page 129) have opened casual dining concessions.

A pair of waiters brought a feast to the hotel room and arranged it in the sitting area. They unfolded the hot cart into a table, draped it in white linen, and brought out silver-domed plates. By the time the wine was poured and all the dishes were uncovered, I was trembling with hunger. Luke, however, became fractious after I changed his diaper, and he howled every time I tried to set him down. Holding him against one shoulder, I contemplated the steaming grilled steak in front of me and wondered how I was going to manage with only one hand. “Let me,” Jack murmured, and came to my side of the table. He cut the steak into small, neat bites with such adroitness that I gave him a look of mock-alarm. “You certainly know how to handle a knife.” “I hunt whenever I get the chance.” Finishing the task, Jack set down the utensils and tucked a napkin into the neckline of my shirt. His knuckles brushed my skin, eliciting a shiver. “I can field-dress a deer in fifteen minutes,” he told me. “That’s impressive. Disgusting, but impressive.” He gave me an unrepentant grin as he returned to his side of the table. “If it makes you feel better, I eat anything I catch or kill.” “Thanks, but that doesn’t make me feel better in the least. Oh, I’m aware that meat doesn’t magically appear all nicely packaged in foam and cellophane at the grocery store. But I have to stay several steps removed from the process. I don’t think I could eat meat if I had to hunt the animal and . . .” “Skin and gut it?” “Yes. Let’s not talk about that right now.” I took a bite of the steak. Either it was the long period of deprivation, or the quality of the beef, or the skill of the chef . . . but that succulent, lightly smoked, melting-hot steak was the best thing I had ever tasted. I closed my eyes for a moment, my tonsils quivering. He laughed quietly at my expression. “Admit it, Ella. It’s not so bad being a carnivore.” I reached for a chunk of bread and dabbed it in soft yellow butter. “I’m not a carnivore, I’m an opportunistic omnivore.” -Jack & Ella

four rules of conduct (rahat): not to cut any hair on any part of their body (this was a repetition of the oath regarding the kes) ; not to smoke, chew tobacco, or consume alcoholic drinks; not to eat an animal which had been slaughtered by being bled to death, as was customary with the Muslims, but only jhatkd meat, where the animal had been despatched with one blow; and not to molest the person of Muslim women.

You need a D for your sign outside,” said Rooney. “It says ‘smoke meat’. Shouldn’t it say ‘smoked meat’? Smoked, with a D?” He wasn’t smirking anymore and appeared to have developed a severe blinking disorder. “You work over there at the Star, don’t you?” asked the guy behind the counter.

grams kosher salt 2 teaspoons/14 grams pink salt 1⁄4 cup/50 grams maple sugar or packed dark brown sugar 1⁄4 cup/60 milliliters maple syrup One 5-pound/2.25-kilogram slab pork belly, skin on 1. Combine the salt, pink salt, and sugar in a bowl and mix so that the ingredients are evenly distributed. Add the syrup and stir to combine. 2. Rub the cure mixture over the entire surface of the belly. Place skin side down in a 2-gallon Ziploc bag or a nonreactive container just slightly bigger than the meat. (The pork will release water into the salt mixture, creating a brine; it’s important that the meat keep in contact with this liquid throughout the curing process.) 3. Refrigerate, turning the belly and redistributing the cure every other day, for 7 days, until the meat is firm to the touch. 4. Remove the belly from the cure, rinse it thoroughly, and pat it dry. Place it on a rack set over a baking sheet tray and dry in the refrigerator, uncovered, for 12 to 24 hours. 5. Hot-smoke the pork belly (see page 77) to an internal temperature of 150 degrees F./65 degrees C., about 3 hours. Let cool slightly, and when the belly is cool enough to handle but still warm, cut the skin off by sliding a sharp knife between the fat and the skin, leaving as much fat on the bacon as possible. (Discard the skin or cut it into pieces and save to add to soups, stews or beans, as you would a smoked ham hock.) 6. Let the bacon cool, then wrap in plastic and refrigerate or freeze it until ready to use. Yield: 4 pounds/2 kilograms smoked slab bacon A slab of pork belly should have equal proportions of meat and fat. This piece has been squared off and is ready for the cure. To cure bacon, the salts, sugars, and spices are mixed and spread all over the meat. The bacon can be cured in a pan or in a 2-gallon Ziploc bag. SMOKED HAM HOCKS

Fisher called the cast “trick talking-meat.” She and Ford smoked pot during the shoot, until it became clear that Ford’s weed was too strong for Fisher. They had a clandestine affair after Ford surprised her by hiding in her closet naked but for a tie.

The results, announced in September 1982, were a disaster for the diet-heart hypothesis. Although men in the intervention group had been spectacularly successful in changing their diets, quitting smoking, and reducing their blood pressure, they died at slightly higher rates than the controls. The

Manhood feels like a mysterious destination. Like a remote ManCave with lots of bearded men, and smoke and fire and drum circles. The bearded men don’t talk a lot; they just grunt and eat red meat. Somehow, they have man-skills. They aren’t trying to prove anything. They’re just simply men-in-the-raw. Undomesticated and unfettered. Somehow they are the initiated. They drink deep from the draughts of manhood.

Kate was often preoccupied with how to do good in a corrupt world, where just by eating dinner or turning on a laptop each of us was complicit in someone else's suffering. She struggled with how to speak the truth when it put others on the defensive or made her seem like a downer. The things she worried about on a daily basis included but were not limited to: Children starving in Africa. Chemicals in her daughter's food and drinking water. Corruption in Washington, everywhere you looked. The poor, who no one even talked about anymore. Rape in the Congo, which didn't seem to be going away despite so much talk. Rape at the elite American colleges, which wasn't going away either. Plastic. Oil in the Gulf. Beer commercials, in which men were always portrayed as dolts who thought exclusively about football, and women as insufferable nags who only cared about shopping. The evils of the Internet. Sweatshops, and, in the same vein, where exactly everything in their life came from-their meat, their clothes, their shoes, their cell phones. The polar bears. .. The gun-control laws that would likely never come, despite the five minutes everyone spent demanding them whenever a child or politician got shot. The cancer various members of her family would eventually get, from smoking, microwaves, sunlight, deodorant, and all the other vices that made life that much more convenient and/or bearable.

It happened as it always did, swallowing her swiftly and completely. Intense. Painful. Quick, vivid colors spun beneath her eyelids. Sounds were sharp inside her skull. Fire shot up through her bones. She may have been screaming and she wouldn’t have known. There was smoke in her nose, thick and black, and she couldn’t breathe. It stung her eyes and licked at her skin. Wood and metal crashed down as skin blistered and popped and she knew this wasn’t her, knew it was someone else, someone with a bigger body, bigger boots and darker jeans, and big ol’ hands with scars on the fingers. Men’s hands. Nails blunt and dirty with oil and grease and burning and- The cars were on fire. Paper burned and curled and rags ignited, the cement floor pockmarked by flash fires. Meat withered in her nose and she realized it was her. Him. Dancing embers blackened and burned bone. He screamed and she hoped she was not. He writhed and she really hoped she was not. He was dying, dead, and-

Mara, dragons eat meat. That’s what they do. I don’t particularly like watching it and hearing the screaming. The fire, the smoke and the roaring can get on your nerves. But if you’re going to hang out with dragons, a few people are going to get eaten along the way.

SIMPLE BOLOGNESE When we were kids, this was our favorite sauce, hands down. I used to love it on everything—pasta, rice, bread, potatoes, and polenta—you name it, I covered it in bolognese. We went through a lot of it in my household. So my parents had to figure out a way to make it that was quicker than the traditional recipe, and here it is. It’s just as rich and mouthwatering as the more time-consuming traditional recipe; I promise you won’t know the difference. Now that I’m all grown up, I try not to use bolognese for everything, but it’s tempting because it’s perfect as a sauce for any type of pasta shape. MAKES ABOUT 1 QUART; SERVES 4 OVER A POUND OF PASTA AS A MAIN COURSE ¼ cup extra-virgin olive oil 1 medium onion, minced 2 garlic cloves, minced 1 celery stalk, minced 1 carrot, peeled and minced 1 pound ground beef chuck 1 (28-ounce) can crushed tomatoes ¼ cup chopped fresh flat-leaf parsley 8 fresh basil leaves, chopped ½ teaspoon salt, plus more to taste ½ teaspoon freshly ground black pepper, plus more to taste ¼ cup freshly grated Pecorino Romano cheese In a Large Skillet, heat the oil over a medium flame. When almost smoking, add the onion and garlic and sauté until the onion is very tender, about 8 minutes. Add the celery and carrot and sauté for 5 minutes. Increase the heat to high, add the ground beef, and sauté until the meat is no longer pink, breaking up any large lumps, about 10 minutes. Add the tomatoes, parsley, basil, and ½ teaspoon each of salt and pepper, and cook over medium-low heat until the sauce thickens, about 30 minutes. Stir in the cheese, then season with more salt and pepper to taste. (The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.)  

He wanted me to engage a lunatic who had already turned four people into smoking meat. Okay. I could do that. “Alright, Jeremy!” I yelled into the night. “Give me the salamander and I won’t cut your head off!” Jim put his hand over his face and did some shaking.

I called them “toxic foods” because they are unhealthful and can cause harm to your future baby. They include swordfish, shark, king mackerel, and tilefish, soft cheeses and unpasteurized milk, hot dogs, luncheon meats, deli meats, raw or smoked seafood, raw or undercooked meat, unwashed vegetables, raw vegetable sprouts, unpasteurized juices, liver, saturated fats, trans fats, partially hydrogenated oils, added sugars including high-fructose corn syrup, refined flour, and herbal preparations.

This one is skewered guts. It's all the guts except the liver." "It's got that unique texture of a gut, with a slightly bitter taste!" "The flavor of the guts tends to seep out when you make soup with it, but this retains all its refreshing original flavor!" "This is a fin skewer. As you can guess from its name, it's the dorsal fin of the eel... ... wrapped around a skewer with ribs and garlic chives." "This is my favorite one!" "They throw these parts away when they make kabayaki." "Ah! I understand why this is your favorite, Yamaoka-san! The eel and the garlic chives create a rich, savory flavor!" "I never thought eel and garlic chives would go so well together!" "The dorsal fin of a left-eyed flounder is called an engawa, and it's considered a delicacy. It's the most active part of the fish's body, so it's fatty and good to eat." "The same goes for the eel." "This one is the collar. It's the meat around the neck, below the eyes... ... which I cut open and skewered after taking the head off. The head bone is very tough, so this is the only part of the eel I throw away." "Hmm, so it's called the "collar" because it's the area around the neck." "It has a complex flavor to it too. It's totally different from the stomach meat, the guts or the dorsal fin!" "It kind of tastes like a mixture of fish and lamb meat! There are so many other skewers, right?!" "Yahata-maki, which is eel meat wrapped around burdock. Tanzaku, where the meat has been cut like strips of paper. Smoked eel. And of course, we can't forget the famous kabayaki.

Creation Myth I'm the great-grandson of a sheep farmer, child of sumacs, trash trees shedding their ancient scales. I'm drawn from fair grass on the north end, my molecules spat from coal and cattle, the Indiana dusk. I'm notes scrawled on freezer paper, the one looped oven mitt Aunt Bev crocheted while the baby lay feverish in its crib. I rise from a day gone thin as Cousin Ceily, who wore her cancer wigs to church. I come from boys unfastening in the 4-H bathroom, the stink of urinal cakes, dirty hands that scratched an itch. I breathe in arc welders and air compressors. I breathe out milk leaking from nurse cows, Uncle Jake's spoiled old bitches. I'm run through with moths and meth labs, a child of the KKK, men who lynched Tom Shipp from a split oak in Marion, August 1930. My cells carry his shadow swaying over uncut grass. They carry my second third cousin cheering in the back. I rise from aphids in honeysuckle, egg yolks flecked with blood. Born one humid summer night, my body hums like a black cricket, transmitting August across the fields. I sing till my throat bleeds. I smoke like a pan of scorched sugar. I'll never forget the miracle of firecrackers, freezer meat, murky gray lemonade. I'm born to thunder in the veins, a child of form, a rusted gasket ring, some disenchanted thing, the promise of a worm.

Rozin also speculates that new elicitors can be acquired more circuitously with the help of language, as when one is swayed by passionate testimony or convinced by rational argumentation of the immorality or disgustingness of a practice such as eating meat or smoking (Rozin 1997). Fessler et al. (2003) lend some indirect empirical support to this speculation when they conclude, based on a Web-based self-report survey of nearly one thousand adults, that “moral vegetarians’ disgust reactions to meat are caused by, rather than the cause of, their moral beliefs.” In other words, in many cases of moral vegetarianism, something other than an antecedent revulsion to meat—perhaps propositional reasoning or effective rhetoric—is instrumental in becoming disgusted by meat.

The customer quickly turned the lock on the front door before following Mike to the workstation and watching as the butcher slid a fat smoked ham back and forth, back and forth across the razor-sharp blade of the meat-slicing machine. Mike caught each thin slice and piled it on the round, sesame-seeded bread that lay split open on the counter. He repeated the process with salami, depositing it on the ham. Next a layer of capicola, followed by pepperoni, Swiss cheese, and provolone. "Looking good," said the customer, observing from the other side of the counter. "Thanks again for this." "No problem," said Mike. "We Royal Street folks have to help each other out when we can." "How many muffs do you think you've made in your life?" asked the customer, setting a shopping bag on the floor. The sandwich maker laughed. "I couldn't even begin to tell you." He reached for the glass container of olive spread he had mixed himself. Finely chopped green olives, celery, cauliflower, and carrot seasoned with extra-virgin olive oil, all left to marinate overnight.

Young Hans Reiter also liked to walk, like a diver, but he didn’t like to sing, for divers never sing. Sometimes he would walk east out of town, along a dirt road through the forest, and he would come to the Village of Red Men, where all they did was sell peat. If he walked farther east, there was the Village of Blue Women, in the middle of a lake that dried up in the summer. Both places looked like ghost towns, inhabited by the dead. Beyond the Village of Blue Women was the Town of the Fat. It smelled bad there, like blood and rotting meat, a dense, heavy smell very different from the smell of his own town, which smelled of dirty clothes, sweat clinging to the skin, pissed-upon earth, which is a thin smell, a smell like Chorda filum. In the Town of the Fat, as was to be expected, there were many animals and several butcher shops. Sometimes, on his way home, moving like a diver, he watched the Town of the Fat citizens wander the streets of the Village of Blue Women or the Village of Red Men and he thought that maybe the villagers, those who were ghosts now, had died at the hands of the inhabitants of the Town of the Fat, who were surely fearsome and relentless practitioners of the art of killing, no matter that they never bothered him, among other reasons because he was a diver, which is to say he didn’t belong to their world, where he came only as an explorer or a visitor. On other occasions his steps took him west, and he walked down the main street of Egg Village, which each year was farther and farther from the rocks, as if the houses could move on their own and chose to seek a safer place near the dells and forests. It wasn’t far from Egg Village to Pig Village, a village he imagined his father never visited, where there were many pigstys and the happiest herds of pigs for miles around, pigs that seemed to greet the passerby regardless of his social standing or age or marital status, with friendly grunts, almost musical, or in fact entirely musical, while the villagers stood frozen with their hats in their hands or covering their faces, whether out of modesty or shame it wasn’t clear. And farther on was the Town of Chattering Girls, girls who went to parties and dances in even bigger towns whose names the young Hans Reiter heard and immediately forgot, girls who smoked in the streets and talked about sailors at a big port who served on this or that ship, the names of which the young Hans Reiter immediately forgot, girls who went to the movies and saw the most thrilling films, with actors who were the handsomest men on the planet and actresses who, if one wanted to be fashionable, one had to imitate, and whose names the young Hans Reiter immediately forgot. When he got home, like a night diver, his mother asked him where he’d spent the day and the young Hans Reiter told her the first thing that came to mind, anything but the truth. Then his mother stared at him with her blue eye and the boy held her gaze with his two blue eyes, and from the corner near the hearth, the one-legged man watched them both with his two blue eyes and for three or four seconds the island of Prussia seemed to rise from the depths.

She'd gotten the butcher to grind a mixture of filet mignon and chuck steak for the burgers, and had blended in mushrooms and blue cheese; she'd ordered hot dogs from Chicago, which came delivered in a cooler of dry ice. She'd made her own barbecue sauce, plus dozens of elaborate canapés, slivers of smoked salmon on cucumbers and a refined version of onion dip, where she spent an hour caramelizing onions.

Growing up outside of Philadelphia, I never wanted for diner food, whether it was from Bob's Diner in Roxborough or the Trolley Car Diner in Mount Airy. The food wasn't anything special- eggs and toast, meat loaf and gravy, the omnipresent glass case of pies- but I always found the food comforting and satisfying, served as it was in those old-fashioned, prefabricated stainless steel trolley cars. Whenever we would visit my mom's parents in Canterbury, New Jersey, we'd stop at the Claremont Diner in East Windsor on the way home, and I'd order a fat, fluffy slice of coconut cream pie, which I'd nibble on the whole car ride back to Philly. I'm not sure why I've always found diner food so comforting. Maybe it's the abundance of grease or the utter lack of pretense. Diner food is basic, stick-to-your-ribs fare- carbs, eggs, and meat, all cooked up in plenty of hot fat- served up in an environment dripping with kitsch and nostalgia. Where else are a jug of syrup and a bottomless cup of coffee de rigueur? The point of diner cuisine isn't to astound or impress; it's to fill you up cheaply with basic, down-home food. My menu, however, should astound and impress, which is why I've decided to take up some of the diner foods I remember from my youth and put my own twist on them. So far, this is what I've come up with: Sloe gin fizz cocktails/chocolate egg creams Grilled cheese squares: grappa-soaked grapes and Taleggio/ Asian pears and smoked Gouda "Eggs, Bacon, and Toast": crostini topped with wilted spinach, pancetta, poached egg, and chive pesto Smoky meat loaf with slow-roasted onions and prune ketchup Whipped celery root puree Braised green beans with fire-roasted tomatoes Mini root beer floats Triple coconut cream pie

take 1 gram (1,000 mg) of NMN every morning, along with 1 gram of resveratrol (shaken into my homemade yogurt) and 1 gram of metformin.7 • I take a daily dose of vitamin D, vitamin K2, and 83 mg of aspirin. • I strive to keep my sugar, bread, and pasta intake as low as possible. I gave up desserts at age 40, though I do steal tastes. • I try to skip one meal a day or at least make it really small. My busy schedule almost always means that I miss lunch most days of the week. • Every few months, a phlebotomist comes to my home to draw my blood, which I have analyzed for dozens of biomarkers. When my levels of various markers are not optimal, I moderate them with food or exercise. • I try to take a lot of steps each day and walk upstairs, and I go to the gym most weekends with my son, Ben; we lift weights, jog a bit, and hang out in the sauna before dunking in an ice-cold pool. • I eat a lot of plants and try to avoid eating other mammals, even though they do taste good. If I work out, I will eat meat. • I don’t smoke. I try to avoid microwaved plastic, excessive UV exposure, X-rays, and CT scans. • I try to stay on the cool side during the day and when I sleep at night. • I aim to keep my body weight or BMI in the optimal range for healthspan, which for me is 23 to 25. About fifty times a day I’m asked about supplements.

Mrs. O’Brien’s Shepherd’s Pie Recipe Ingredients: 5 cups mashed, boiled potatoes (could be reduced to 4 cups)* 1/2 cup sour cream 2 ounces cream cheese 2 tablespoons butter, softened, divided 1 egg yolk 1/2 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1-1/2 teaspoon olive oil 1 pound ground lamb (We substituted ground chicken. You could also use ground beef or turkey.) 1 pinch salt and ground black pepper to taste 1 (16 ounce) can stewed tomatoes with juice, chopped 1 small yellow onion, chopped 1 small carrot, peeled and chopped 1/2 cup peas (frozen or fresh) 1 cup Irish stout beer (such as Guinness(R)) 1 cube beef bouillon (we used chicken bouillon) 1 tablespoon all-purpose flour 1 tablespoon Worcestershire sauce 1 cup shredded sharp cheddar cheese 2 teaspoons smoked paprika (optional) * 1 tsp. liquid smoke (optional) * Directions: -Stir cooked potatoes, sour cream, cream cheese, 1 tablespoon butter, egg yolk, 1/2 teaspoon salt, and 1/2 teaspoon black pepper together in a bowl until smooth. -Heat olive oil in a cast iron skillet or nonstick pan over medium-high heat. Add ground lamb (or meat). Reduce heat to medium, and cook, stirring frequently, until browned, 4 to 5 minutes. Pour off excess grease and season meat with salt and black pepper to taste. -Add stewed tomatoes with juice, onion, and carrot into meat mixture; Stir and simmer until vegetables are tender, 5 to 10 minutes. Add peas; reduce heat to low and continue cooking, stirring frequently, 2 to 3 minutes. -Add one teaspoon of liquid smoke to meat mixture. Mix thoroughly. -Heat beer in a saucepan over medium heat; add (beef) bouillon cube. Cook and stir beer mixture until bouillon dissolves, about 5 minutes. - Melt 1 tablespoon butter in a separate pan over medium-low heat. Whisk flour into butter until it thickens, about 1 minute. -Stir beer mixture and Worcestershire sauce into flour mixture until gravy is smooth and thickened, 2 to 3 minutes. Stir gravy into meat mixture and simmer until mixture thickens, at least 5 minutes. -Set top oven rack roughly 6 inches from the oven broiler and preheat the broiler. Grease a 9x12-inch baking dish. - Pour (meat) mixture into the prepared baking dish. -Spoon mashed potatoes over (meat) mixture, covering like a crust. Sprinkle cheddar cheese and paprika evenly over mashed potatoes. -Broil in the preheated oven until the crust browns and the cheese is melted, 4 to 5 minutes. -Cool for about 5 minutes before serving. NOTES: We thought the smoked paprika added little flavor to the original recipe.  We added liquid smoke to the meat and it gave it a nice smoky flavor. Next time, we’ll reduce the amount of mashed potatoes to four cups.  We thought the layer of potatoes was a little too thick. (But if you love mashed potatoes, five cups would work ☺  )