Natural Ingredients Quotes

GLOBAL TEMPERATURES HAVE LOWERED BY ONE DEGREE. GLOBEWIDE NATURAL INGREDIENT SHORTAGE IN EFFECT AS OF THIS MESSAGE UNTIL FURTHER NOTICE 

Beyond work and love, I would add two other ingredients that give meaning to life. First, to fulfill whatever talents we are born with. However blessed we are by fate with different abilities and strengths, we should try to develop them to the fullest, rather than allow them to atrophy and decay. We all know individuals who did not fulfill the promise they showed in childhood. Many of them became haunted by the image of what they might have become. Instead of blaming fate, I think we should accept ourselves as we are and try to fulfill whatever dreams are within our capability. Second, we should try to leave the world a better place than when we entered it. As individuals, we can make a difference, whether it is to probe the secrets of Nature, to clean up the environment and work for peace and social justice, or to nurture the inquisitive, vibrant spirit of the young by being a mentor and a guide.

I don't understand this at all. I don't understand any of this. Why does a story have to be socio-anything? Politics... culture... history... aren't those natural ingredients in any story, if it's told well? I mean...' He looks around, sees hostile eyes, and realizes dimly that they see this as some sort of attack. Maybe it even is. They are thinking, he realizes, that maybe there is a sexist death merchant in their midst. 'I mean... can't you guys just let a story be a story?

The human comedy is always tragic, but since its ingredients are always the same—dupe, fox, straight, like burlesque skits—the repetition through the ages is comedy.

But perhaps the most alarming ingredient in a Chicken McNugget is tertiary butylhydroquinone, or TBHQ, an antioxidant derived from petroleum that is either sprayed directly on the nugget or the inside of the box it comes in to "help preserve freshness." According to A Consumer's Dictionary of Food Additives, TBHQ is a form of butane (i.e. lighter fluid) the FDA allows processors to use sparingly in our food: It can comprise no more than 0.02 percent of the oil in a nugget. Which is probably just as well, considering that ingesting a single gram of TBHQ can cause "nausea, vomiting, ringing in the ears, delirium, a sense of suffocation, and collapse." Ingesting five grams of TBHQ can kill.

My love affair with nature is so deep that I am not satisfied with being a mere onlooker, or nature tourist. I crave a more real and meaningful relationship. The spicy teas and tasty delicacies I prepare from wild ingredients are the bread and wine in which I have communion and fellowship with nature, and with the Author of that nature.

It contained herbs and all natural ingredients. But belladonna was an herb, and arsenic was natural.

She laughed out loud, a warm, knowing laughter that made me once again wonder about the secret ingredient in these women’s lives. Whatever it was, I was clearly missing it. It was so much more than just self-confidence; it seemed to be the ability to love oneself, enthusiastically and unsparingly, body and soul, naturally followed by the assumption that every man on the planet is dying to get in on the act.

At their peak, affairs rarely lack imagination. Nor do they lack desire, abundance of attention, romance, and playfulness. Shared dreams, affection, passion and endless curiosityーall these are natural ingredients found in the adulterous plot. They are also ingredients of thriving relationships. It is no accident that many of the most erotic couples lift their marital strategies directly from the infidelity playbook.

Patriotism is a thing difficult to put into words. It is neither precisely an emotion nor an opinion, nor a mandate, but a state of mind -- a reflection of our own personal sense of worth, and respect for our roots. Love of country plays a part, but it's not merely love. Neither is it pride, although pride too is one of the ingredients. Patriotism is a commitment to what is best inside us all. And it's a recognition of that wondrous common essence in our greater surroundings -- our school, team, city, state, our immediate society -- often ultimately delineated by our ethnic roots and borders... but not always. Indeed, these border lines are so fluid... And we do not pay allegiance as much as we resonate with a shared spirit. We all feel an undeniable bond with the land where we were born. And yet, if we leave it for another, we grow to feel a similar bond, often of a more complex nature. Both are forms of patriotism -- the first, involuntary, by birth, the second by choice. Neither is less worthy than the other. But one is earned.

Tired of feeling tired? Take Liftoff, the new energy pill. Liftoff is made entirely from chemicals, with no naturally occurring ingredients. Designed to shock the nervous system into involuntary spasms, Liftoff can energize your day. Or, it can kill you. Sometimes, death comes slowly and painfully. Other times, it comes rapidly and painfully. Side effects include, but are not limited to, swelling of the throat, gagging, asphyxiation, abnormal bleeding, normal bleeding, uncontrollable laughter, uncontrollable sobbing, the desire to poke someone with a foreign object, the desire to poke oneself with a foreign object, and bed-wetting.

The feeling is one born of a too easy satisfaction of natural needs. The human animal, like others, is adapted to a certain amount of struggle for life, and when by means of great wealth homo sapiens can gratify all his whims without effort, the mere absence of effort from his life removes an essential ingredient of happiness. The man who acquires easily things for which he feels only a very moderate desire concludes that the attainment of desire does not bring happiness. If he is of a philosophic dispositi on, he concludes that human life is essentially wretched, since the man who has all he wants is still unhappy. He forgets that to be without some of the things you want is an indispensable part of happiness.

In every remote corner of the world there are people like Carl Jones and Don Merton who have devoted their lives to saving threatened species. Very often, their determination is all that stands between an endangered species and extinction. But why do they bother? Does it really matter if the Yangtze river dolphin, or the kakapo, or the northern white rhino, or any other species live on only in scientists' notebooks? Well, yes, it does. Every animal and plant is an integral part of its environment: even Komodo dragons have a major role to play in maintaining the ecological stability of their delicate island homes. If they disappear, so could many other species. And conservation is very much in tune with our survival. Animals and plants provide us with life-saving drugs and food, they pollinate crops and provide important ingredients or many industrial processes. Ironically, it is often not the big and beautiful creatures, but the ugly and less dramatic ones, that we need most. Even so, the loss of a few species may seem irrelevant compared to major environmental problems such as global warming or the destruction of the ozone layer. But while nature has considerable resilience, there is a limit to how far that resilience can be stretched. No one knows how close to the limit we are getting. The darker it gets, the faster we're driving. There is one last reason for caring, and I believe that no other is necessary. It is certainly the reason why so many people have devoted their lives to protecting the likes of rhinos, parakeets, kakapos, and dolphins. And it is simply this: the world would be a poorer, darker, lonelier place without them.

That is why it could happen anywhere, given the right ingredients: particular people in government, competing with others- or with each other- over natural and wealth-creating resources.

Isn't it true that whatever isn't determined by our genes must be determined by our environment? What else is there? There's Nature and there's Nurture. Is there also some X, some further contributor to what we are? There's Chance. Luck. This extra ingredient is important but doesn't have to come from the quantum bowels of our atoms or from some distant star. It is all around us in the causeless coin-flipping of our noisy world, automatically filling in the gaps of specification left unfixed by our genes, and unfixed by salient causes in our environment.

I don't understand this at all. I don't understand any of this. Why does a story have to be socio-anything? Politics... culture... history... aren't those natural ingredients in any story, if it's told well? I mean... Can't you guys just let a story be a story?

Would you buy potato chips that listed potato by-product or potato digest as an ingredient

huigan—causes us to turn inward and reflect as the liquor coats our tongues, shimmers down our throats, and then rises again as fragrance. The Daoists see tea as a way to regulate internal alchemy, be in harmony with the natural world, and serve as an ingredient in the elixir of immortality. Together, these three

Roles lack two essential ingredients: flexibility and honesty. In trying to define natural femininity, it's really important that we don't make it a role; it must be about something we are, not merely what we act like.

I don’t understand this at all. I don’t understand any of this. Why does a story have to be socio-anything? Politics . . . culture . . . history . . . aren’t those natural ingredients in any story, if it’s told well? I mean . . .” He looks around, sees hostile eyes, and realizes dimly that they see this as some sort of attack. Maybe it even is. They are thinking, he realizes, that maybe there is a sexist death merchant in their midst. “I mean . . . can’t you guys just let a story be a story?

Note for Americans and other city-dwelling life-forms: the rural British, having eschewed central heating as being far too complicated and in any case weakening moral fiber, prefer a system of piling small pieces of wood and lumps of coal, topped by large, wet logs, possibly made of asbestos, into small, smoldering heaps, known as “There’s nothing like a roaring open fire is there?” Since none of these ingredients are naturally inclined to burn, underneath all this they apply a small, rectangular, waxy white lump, which burns cheerfully until the weight of the fire puts it out. These little white blocks are called firelighters. No one knows why.

For time is the essential ingredient; but in the modern world there is no time. The rapidity of change and the speed with which new situations are created follow the impetuous and heedless pace of man rather than the deliberate pace of nature.

The repetitive phases of cooking leave plenty of mental space for reflection, and as I chopped and minced and sliced I thought about the rhythms of cooking, one of which involves destroying the order of the things we bring from nature into our kitchens, only to then create from them a new order. We butcher, grind, chop, grate, mince, and liquefy raw ingredients, breaking down formerly living things so that we might recombine them in new, more cultivated forms. When you think about it, this is the same rhythm, once removed, that governs all eating in nature, which invariably entails the destruction of certain living things, by chewing and then digestion, in order to sustain other living things. In The Hungry Soul Leon Kass calls this the great paradox of eating: 'that to preserve their life and form living things necessarily destroy life and form.' If there is any shame in that destruction, only we humans seem to feel it, and then only on occasion. But cooking doesn't only distance us from our destructiveness, turning the pile of blood and guts into a savory salami, it also symbolically redeems it, making good our karmic debts: Look what good, what beauty, can come of this! Putting a great dish on the table is our way of celebrating the wonders of form we humans can create from this matter--this quantity of sacrificed life--just before the body takes its first destructive bite.

It seems to be almost a law of human nature that it is easier for people to agree on a negative programme, on the hatred of an enemy, on the envy of those better off, than on any positive task. The contrast between the "we" and the "they", the common fight against those outside the group, seems to be an essential ingredient in any creed which will solidly knit together a group for common action. It is consequently always employed by those who seek, not merely support of a policy, but the unreserved allegiance of huge masses. From their point of view it has the great advantage of leaving them greater freedom of action than almost any positive programme.

My little friend Grildrig; you have made a most admirable panegyrick upon your country. You have clearly proved that ignorance, idleness, and vice, are the proper ingredients for qualifying a legislator. That laws are best explained, interpreted, and applied by those whose interest and abilities lie in perverting, confounding, and eluding them. I observe among you, some lines of an institution, which in its original might have been tolerable; but these half erased, and the rest wholly blurred and blotted by corruptions. It doth not appear, from all you have said, how any one perfection is required towards the procurement of any one station among you...I cannot but conclude the bulk of your natives, to be the most pernicious race of little odious vermin that nature ever suffered to crawl upon the surface of the earth.

Although he had used it very sparingly, the perfume that he had mixed in Montpellier was slowly was slowly running out. He created a new one. But this time he was not content simply to imitate basic human odor by hastily tossing together some ingredients; he made it a matter of pride to acquire a personal odor, or better yet, a number of personal odors... Protected by these various odors, which he changed like clothes as the situation demanded and which permitted him to move undisturbed in the world of men and to keep his true nature from them, Grenouille devoted himself to his real passion: the subtle pursuit of scent.

Old, yet beloved to my family, the cart is marked with the prints and sweat of our ancestors, who began our journeys in trade. I carry our world in this cart, wares we have taken ages to create. Foraging through earth and trees to source our natural ingredients. Wares I push with deep pride, along the sloping, uneven terrain. I can travel further with the cart and expand my avenues for trade.

Ethanol is a volatile, flammable, colourless liquid with a slight chemical odour. It is used as an antiseptic, a solvent, in medical wipes and antibacterial formulas because it kills organisms by denaturing their proteins. Ethanol is an important industrial ingredient. Ethanol is a good general purpose solvent and is found in paints, tinctures, markers and personal care products such as perfumes and deodorants. The largest single use of ethanol is as an engine fuel and fuel additive. In other words, we drink, for fun, the same thing we use to make rocket fuel, house paint, anti-septics, solvents, perfumes, and deodorants and to denature, i.e. to take away the natural properties of, or kill, living organisms. Which might make sense on some level if we weren’t a generation of green minded, organic, health-conscious, truth seeking individuals. But we are. We read labels, we shun gluten, dairy, processed foods, and refined sugars. We buy organic, we use natural sunscreen and beauty products. We worry about fluoride in our water, smog in our air, hydrogenated oils in our food, and we debate whether plastic bottles are safe to drink from. We replace toxic cleaning products with Mrs. Myers and homemade vinegar concoctions. We do yoga, we run, we SoulCycle and Fitbit, we go paleo and keto, we juice, we cleanse. We do coffee enemas and steam our yonis, and drink clay and charcoal, and shoot up vitamins, and sit in infrared foil boxes, and hire naturopaths, and shamans, and functional doctors, and we take nootropics and we stress about our telomeres. These are all real words. We are hyper-vigilant about everything we put into our body, everything we do to our body, and we are proud of this. We Instagram how proud we are of this, and we follow Goop and Well+Good, and we drop 40 bucks on an exercise class because there are healing crystals in the floor. The global wellness economy is estimated to be worth $4 trillion. $4 TRILLION DOLLARS. We are on an endless and expensive quest for wellness and vitality and youth. And we drink fucking rocket fuel.

Pretty; beautiful even; touchingly untouched. An advertisement for soap, all natural ingredients. The face looks deaf: it has that vacant, posed imperviousness of all well-brought-up girls of the time. A tabula rasa, not waiting to write, but to be written on.

Humility—to put a seal upon your lips and forget what you have done. After you have been kind, after Love has stolen forth into the world and done its beautiful work, go back into the shade again and say nothing about it. Love hides even from itself. Love waives even self-satisfaction. "Love vaunteth not itself, is not puffed up." Humility—love hiding. The fifth ingredient is a somewhat strange one to find in this summumbonum: Courtesy. This is Love in society, Love in relation to etiquette. "Love does not behave itself unseemly.

Having DID is, for many people, a very lonely thing. If this book reaches some people whose experiences resonate with mine and gives them a sense that they aren't alone, that there is hope, then I will have achieved one of my goals. A sad fact is that people with DID spend an average of almost seven years in the mental health system before being properly diagnosed and receiving the specific help they need. During that repeatedly misdiagnosed and incorrectly treated, simply because clinicians fail to recognize the symptoms. If this book provides practicing and future clinicians certain insight into DID, then I will have accomplished another goal. Clinicians, and all others whose lives are touched by DID, need to grasp the fundamentally illusive nature of memory, because memory, or the lack of it, is an integral component of this condition. Our minds are stock pots which are continuously fed ingredients from many cooks: parents, siblings, relatives, neighbors, teachers, schoolmates, strangers, acquaintances, radio, television, movies, and books. These are the fixings of learning and memory, which are stirred with a spoon that changes form over time as it is shaped by our experiences. In this incredibly amorphous neurological stew, it is impossible for all memories to be exact. But even as we accept the complex of impressionistic nature of memory, it is equally essential to recognize that people who experience persistent and intrusive memories that disrupt their sense of well-being and ability to function, have some real basis distress, regardless of the degree of clarity or feasibility of their recollections. We must understand that those who experience abuse as children, and particularly those who experience incest, almost invariably suffer from a profound sense of guilt and shame that is not meliorated merely by unearthing memories or focusing on the content of traumatic material. It is not enough to just remember. Nor is achieving a sense of wholeness and peace necessarily accomplished by either placing blame on others or by forgiving those we perceive as having wronged us. It is achieved through understanding, acceptance, and reinvention of the self.

He was perfectly astonished with the historical account gave him of our affairs during the last century; protesting “it was only a heap of conspiracies, rebellions, murders, massacres, revolutions, banishments, the very worst effects that avarice, faction, hypocrisy, perfidiousness, cruelty, rage, madness, hatred, envy, lust, malice, and ambition, could produce.” His majesty, in another audience, was at the pains to recapitulate the sum of all I had spoken; compared the questions he made with the answers I had given; then taking me into his hands, and stroking me gently, delivered himself in these words, which I shall never forget, nor the manner he spoke them in: “My little friend Grildrig, you have made a most admirable panegyric upon your country; you have clearly proved, that ignorance, idleness, and vice, are the proper ingredients for qualifying a legislator; that laws are best explained, interpreted, and applied, by those whose interest and abilities lie in perverting, confounding, and eluding them. I observe among you some lines of an institution, which, in its original, might have been tolerable, but these half erased, and the rest wholly blurred and blotted by corruptions. It does not appear, from all you have said, how any one perfection is required toward the procurement of any one station among you; much less, that men are ennobled on account of their virtue; that priests are advanced for their piety or learning; soldiers, for their conduct or valour; judges, for their integrity; senators, for the love of their country; or counsellors for their wisdom. As for yourself,” continued the king, “who have spent the greatest part of your life in travelling, I am well disposed to hope you may hitherto have escaped many vices of your country. But by what I have gathered from your own relation, and the answers I have with much pains wrung and extorted from you, I cannot but conclude the bulk of your natives to be the most pernicious race of little odious vermin that nature ever suffered to crawl upon the surface of the earth.

If overpopulation or lack of resources created poverty, then Hong Kong should be poor. Hong Kong has 20 times as many people per square mile as India, and no valuable natural resources. Yet Hong Kong is rich; the average income there is higher than in Great Britain or Canada. This is a recent development. In the 1920s, Hong Kong was as poor as India. But in a relatively short time it became rich because of one key ingredient: economic freedom.

Nature of the Desire for Change: There is in us a tendency to locate the shaping forces of our existence outside ourselves. Success and failure are unavoidably related in our minds with the state of things around us. Hence it is that people with a sense of fulfillment think it a good world and would like to conserve it as it is, while the frustrated favor radical change. The tendency to look for all causes outside ourselves persists even when it is clear that our state of being is the product of personal qualities such as ability, character, appearance, health and so on. “If anything ail a man,” says Thoreau, “so that he does not perform his functions, if he have a pain in his bowels even … he forthwith sets about reforming—the world.” It is understandable that those who fail should incline to blame the world for their failure. The remarkable thing is that the successful, too, however much they pride themselves on their foresight, fortitude, thrift and other “sterling qualities,” are at bottom convinced that their success is the result of a fortuitous combination of circumstances. The self-confidence of even the consistently successful is never absolute. They are never sure that they know all the ingredients which go into the making of their success. The outside world seems to them a precariously balanced mechanism, and so long as it ticks in their favor they are afraid to tinker with it. Thus the resistance to change and the ardent desire for it spring from the same conviction, and the one can be as vehement as the other.

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When we feel the ground beneath our feet, the sun on our faces and the oxygen in our lungs, we experience the world around us and reconnect with nature.

Though we became experimental creatures of our own devising, it’s important to bear in mind that we had no inkling of this process, let alone its consequences, until only the last six or seven of our 100,000 generations. We have done it all sleepwalking. Nature let a few apes into the lab of evolution, switched on the lights, and left us there to mess about with an ever-growing supply of ingredients and processes. The effect on us and the world has accumulated ever since. Let’s list a few steps between the earliest times and this: sharp stones, animal skins, useful bits of bone and wood, wild fire, tame fire, seeds for eating, seeds for planting, houses, villages, pottery, cities, metals, wheels, explosives. What strikes one most forcefully is the acceleration, the runaway progression of change - or to put it another way, the collapsing of time. From the first chipped stone to the first smelted iron took nearly 3 million years; from the first iron to the hydrogen bomb took only 3,000.

For me, cooking is about seeking the deepest, farthest, richest flavors in everything I make. About extracting the absolute most out of every ingredient, whether it is a beautiful piece of salmon or a plain old onion.

It seems to be almost a law of human nature, that it is easier for people to agree on a negative programme, on the hatred of an enemy, on the envy of those better off, than on any positive task. The contrast between the “we” and the “they,” the common fight against those outside the group, seems to be an essential ingredient in any creed which will solidly knit together a group for common action. It is consequently always employed by those who seek, not merely support of a policy, but the unreserved allegiance of huge masses. From their point of view it has the great advantage of leaving them greater freedom of action than almost any positive programme.

The Nature of True Repentance, Part 1 I shall next show what Gospel repentance is. Repentance is a grace of God’s Spirit whereby a sinner is inwardly humbled and visibly reformed. For a further amplification, know that repentance is a spiritual medicine made up of six special ingredients: 1. Sight of sin 2. Sorrow for sin 3. Confession of sin 4. Shame for sin 5. Hatred for sin 6. Turning from sin If any one is left out, it loses its virtue.

When it comes to mastering a skill, time is the magic ingredient. Assuming your practice proceeds at a steady level, over days and weeks certain elements of the skill become hardwired. Slowly, the entire skill becomes internalized, part of your nervous system. The mind is no longer mired in the details, but can see the larger picture. It is a miraculous sensation and practice will lead you to that point, no matter the talent level you are born with. The only real impediment to this is yourself and your emotions—boredom, panic, frustration, insecurity. You cannot suppress such emotions—they are normal to the process and are experienced by everyone, including Masters. What you can do is have faith in the process. The boredom will go away once you enter the cycle. The panic disappears after repeated exposure. The frustration is a sign of progress—a signal that your mind is processing complexity and requires more practice. The insecurities will transform into their opposites when you gain mastery. Trusting this will all happen, you will allow the natural learning process to move forward, and everything else will fall into place.

Notes from the Field   INSIGHTS FROM AN OWL ›  Keep only what is useful. Regurgitate the rest. ›  Be patient. Eventually something will move. ›  Learn through play. ›  Only one out of four or five tries yields a mouse. Never give up. ›  Accept help when it is offered. ›  Adapt to stay resilient. ›  Travel every four to six months. ›  Take time to sit and observe. ›  Death is a necessary ingredient in life. Accept the transformation. ›  Never foul your own nest. ›  Parenthood is temporary. ›  The Great Gray Owl does not see what the Great Horned Owl sees. Perspective is everything. ›  Withhold judgment. Nature does not take sides. ›  Where you live is not nearly as important as where you are alive.

I may enter a zone of transcendence, in which I marvel at all the accidents of fate, since the beginning of life on earth, that led to my genes being created and my standing in this particular garden in a contemplative and imagining mind. I’ve been reading recently how reflection evolved. what a fascinating solution to the rigors of survival…how amazing that a few basic ingredients- the same ones that form the mountains, plants, and rivers- when arranged differently and stressed could result in us. More and more of late, I find myself standing outside of life, with a sense of the human saga laid out before me. it is a private vision, balanced between youth and old age, a vision in which I understand how caught up in striving we humans get, and a little of why, and how difficult it is even to recognize, since it feels integral to our nature and is. but I find it interesting that, according to many religions, life and begins and ends in a garden.

What is the fundamental nature of reality? Philosophers call this the question of ontology—the study of the basic structure of the world, the ingredients and relationships of which the universe is ultimately composed. It can be contrasted with epistemology, which is how we obtain knowledge about the world. Ontology is the branch of philosophy concerned with the nature of reality; we also talk about “an” ontology, referring to a specific idea about what that nature actually is.

This is a natural response that combines three competing impulses: 1) our contempt for simplicity (only complexity is worthy of our attention); 2) our contempt for instruction and follow-up; and 3) our faith, however unfounded, that we can succeed all by ourselves. In combination these three trigger an unappealing exceptionalism in us. When we presume that we are better than people who need structure and guidance, we lack one of the most crucial ingredients for change: humility.

If the manifest of ingredients on the bottle had been legible, it would have read something like this: Water, blackstrap molasses, imported habanero peppers, salt, garlic, ginger, tomato puree, axle grease, real hickory smoke, snuff, butts of clove cigarettes, Guinness Stout fermentation dregs, uranium mill tailings, muffler cores, monosodium glutamate, nitrates, nitrites, nitrotes and nitrutes, nutrites, natrotes, powdered pork nose hairs, dynamite, activated charcoal, match-heads, used pipe cleaners, tar, nicotine, single-malt whiskey, smoked beef lymph nodes, autumn leaves, red fuming nitric acid, bituminous coal, fallout, printer's ink, laundry starch, drain cleaner, blue chrysotile asbestos, carrageenan, BHA, BHT, and natural flavorings.

It had, indeed, in a superlative degree, the two principal ingredients which serve to recommend all great and noble designs of this nature; for it required an immoderate expense to execute, and a vast length of time to bring it to any sort of perfection.

Key Rabbit, allow me to bore you with a comparison of your wife and a beautiful woman," I said. "In the morning a beauty must lie in bed for three or four hours gathering strength for another mighty battle with Nature. Then, after being bathed and toweled by her maids, she loosens her hair in the Cascade of Teasing Willows Style, paints her eyebrows in the Distant Mountain Range Style, anoints herself with the Nine Bends of the River Diving-water Perfume, applies rouge, mascara, and eye shadow, and covers the whole works with a good two inches of the Powder of the Nonchalant Approach. Then she dresses in a plum-blossom patterned tunic with matching skirt and stockings, adds four or five pounds of jewelry, looks in the mirror for any visible sign of humanity and is relieved to find none, checks her makeup to be sure that it has hardened into an immovable mask, sprinkles herself with the Hundred Ingredients Perfume of the Heavenly Spirits who Descended in the Rain Shower, and minces with tiny steps toward the new day. Which, like any other day, will consist of gossip and giggles.

This is Clive Christian Number One. It's one of my favorite fragrances, and one of the most exquisite. It's made from entirely pure ingredients, mainly natural aged sandalwood from India and Tahitian vanilla, but a lot of the other ingredients - the ones that produce the fine top notes- they change slightly every year, depending on availability and the perfumers' preference." Using her skills, she smelled the scarf. "Pineapple, plum, mirabelle, and peach, heart notes of jasmine, ylang ylang, orris, and carnation. I'm betting this is the '08.

It is the heaviest stone that melancholy can throw at a man, to tell him he is at the end of his nature; or that there is no further state to come, unto which this seems progressional, and otherwise made in vain. Without this accomplishment, the natural expectation and desire of such a state, were but a fallacy in nature; unsatisfied considerators would quarrel the justice of their constitutions, and rest content that Adam had fallen lower; whereby, by knowing no other original, and deeper ignorance of themselves, they might have enjoyed the happiness of inferior creatures, who in tranquillity possess their constitutions, as having not the apprehension to deplore their own natures, and, being framed below the circumference of these hopes, or cognition of better being, the wisdom of God hath necessitated their contentment: but the superior ingredient and obscured part of ourselves, whereto all present felicities afford no resting contentment, will be able at last to tell us, we are more than our present selves, and evacuate such hopes in the fruition of their own accomplishments.

In this age of consumer activism, pinpoint marketing, and unlimited and immediate information, we want the impossible: products and producers that will assure us that we are fashionable, and that don’t pollute, harm animals, or contain weird chemicals, that run on alternative energy, pay their workers good salaries, recycle their scraps, use natural ingredients, buy from local suppliers, donate generously to charity, donate in particular to their neighborhoods, and don’t throw their weight around by lobbying. (Or maybe they should lobby for the right causes?)

EVERYTHING I KNOW about tears I learned from Meret, who had to do a science presentation on them once. She had four giant photographs on easels, X-ray crystallography of onion tears, tears of change, laughing tears, tears of grief. Close up, they look completely different from each other, because they are. Emotional tears, for example, have protein-based hormones in them, including a neurotransmitter called leucine-enkephalin, which is a natural painkiller. Onion tears are less sticky, and disappear more quickly from a person’s cheeks. Although all tears have salt, water, and lysozyme—the main chemical in tears—how the crystals form differs, due to other ingredients. So onion tears look as dense as brocade. Tears of change resemble the fervent swarm of bees in a hive. Laughing tears are reminiscent of the inside of a lava lamp, with smarter angles. And tears of grief call to mind the earth, as seen from above.

In the billions of years during which Life—an indispensable ingredient to Homicide—has been teeming on this earth, from that momentous primordial dawn when one bold amoeba set foot on land with the intent of becoming either a chicken or an egg, it was understandable that the strong would have dominion over the weak. But in recent millennia, flying in the face of Darwinian precepts, we have evolved into a planet where the un-fittest not only survive but often flourish, holding sway over their betters in a social order where dim-witted, dim-watted employers all too often lord it over their considerably brighter subjects. We at McMasters call this perversion of nature’s intent “the devaluation of the species,” and no modern pestilence is more pernicious in our overview than the Sadistic Boss. It is with pride that McMasters offers a powerful helping hand (or leg up) to those under the thumb (or heel) of such oppressors.

It is in connection with the deliberate effort of the skillful demagogue to weld together a closely coherent and homogeneous body of supporters that the third and perhaps most important negative element of selection enters. It seems to be almost a law of human nature that it is easier for people to agree on a negative program — on the hatred of an enemy, on the envy of those better off — than on any positive task. The contrast between the "we" and the "they," the common fight against those outside the group, seems to be an essential ingredient in any creed which will solidly knit together a group for common action. It is consequently always employed by those who seek, not merely support of a policy, but the unreserved allegiance of huge masses. From their point of view it has the great advantage of leaving them greater freedom of action than almost any positive program. The enemy, whether he be internal, like the "Jew" or the "kulak," or external, seems to be an indispensable requisite in the armory of a totalitarian leader. That in Germany it was the Jew who became the enemy until his place was taken by the "plutocracies" was no less a result of the anticapitalist resentment on which the whole movement was based than the selection of the kulak in Russia. In Germany and Austria the Jew had come to be regarded as the representative of capitalism because a traditional dislike of large classes of the population for commercial pursuits had left these more readily accessible to a group that was practically excluded from the more highly esteemed occupations. It is the old story of the alien race's being admitted only to the less respected trades and then being hated still more for practicing them. The fact that German anti-Semitism and anticapitalism spring from the same root is of great importance for the understanding of what has happened there, but this is rarely grasped by foreign observers.

By now, I hope you recognize this as one more example of the reductionist paradigm at work, even when it's couched in natural and alternative terms. As we saw in chapter ten, one of the major problems with modern medicine is its reliance on isolated, unnatural chemical pharmaceuticals as the primary tool in the war against disease. But the medical profession isn't the only player in the health-care system that has embraced this element of reductionism. The natural health community has also fallen prey to the ideology that chemicals ripped from their natural context are as good as or better than whole foods. Instead of synthesizing the presumed "active ingredients" from medicinal herbs, as done for prescription drugs, supplement manufacturers seek to extract and bottle the active ingredients from foods known or believed to promote good health and healing. And just like prescription drugs, the active agents function imperfectly, incompletely, and unpredictably when divorced from the whole plant food from which they're derived or synthesized.

I take the view that we’re the sum of everything that happens to us, good and bad. It’s an alchemist’s interpretation, of course, seeing people as a compilation of ingredients combined and acted on by processes. The implication is, if you leave out one of the ingredients, even if, particularly if, it’s unstable or noxious, you get a different result.

It's like any time a white friend suggests Korean barbecue. Or when I see a Food Network special where some tattooed white dude with a nineteenth-century-looking beard-and-mustache combo introduces viewers to this kimchi al pastor bánh mì monstrosity he peddles from a food truck that sends out location tweets. It's like when white people tell me how much they love kimchee and bull-go-ghee, and the words just roll off their tongues as if there exists nothing irreconcilable between the two languages. It's like, don't touch my shit. It's difficult to articulate because I know it's not rational. But as a bilingual immigrant from Korea, as someone who code-switches between Korean and English daily while running errands or going to the supermarket, not to mention the second-nature combination of the languages that I'll speak with my parents and siblings, switching on and switching off these at times unfeasibly different sounds, dialects, grammatical structures? It's fucking irritating. I don't want to be stingy about who gets to enjoy all these fermented wonders -- I'm glad the stigma around our stinky wares is dissolving away. But when my husband brings me a plate of food he made out of guesswork with a list of ingredients I've curated over the years of my burgeoning adulthood with the implicit help of my mother, my grandmother, and my grandmother's mother who taught me the patience of peeling dozens of garlic cloves in a sitting with bare hands, it puts me in snap-me-pff-a-hickory-switch mode.

The herb ephedra has been used in China and India for five thousand years as a stimulant for cold and flu sufferers. Later known as Mormon tea, ephedra is now synthesized as pseudoephedrine and is found in many marketed cold remedies. (Unfortunately, it's also a key ingredient in the illicit manufacture of highly addictive and destructive methamphetamine.) Quinine, from the bark of the rain forest tree, Cinchona ledgeriana, is an effective preventive to malaria, one of the greatest killers of humanity, with up to one million deaths per year. The heart drug, dioxin, is synthesized from the foxglove flower. Aspirin's principle ingredients were recognized in willow bark by Hippocrates around 400 BCE. It was named and marketed by Bayer in 1899 and is still one of the biggest selling drugs in the world.

The fact that Plato and Aristotle never mentioned them in their frequent and elaborate discussions of the nature of the soul and the springs of conduct is due not to any perverse neglect by them of notorious ingredients of daily life but to the historical circumstance that they were not acquainted with a special hypothesis the acceptance of which rests not on the discovery, but on the postulation, of these ghostly thrusts.

7. Ant Spray: FAST FIND: A nontoxic spray which can be used anywhere. Ingredients: 2 tablespoon of peppermint essential oil 2 cup warm water 1 spray bottle.   Method: In the spray bottle, add essential oils and water. Shake well to combine the ingredients. Spray on ant trails or around areas where you don’t want ants to go. Shake well before use. Ants do not like the smell of peppermint and this will act as a strong deterrent.

Hamilton, wanting the bank to remain predominantly in private hands, advanced a theory that became a truism of central banking—that monetary policy was so liable to abuse that it needed some insulation from interfering politicians: “To attach full confidence to an institution of this nature, it appears to be an essential ingredient in its structure that it shall be under a private not a public direction, under the guidance of individual interest, not of public policy.” 18 At

Hugging is healthy. It helps the immune system, cures depression, reduces stress and induces sleep. It’s invigorating, rejuvenating and has no unpleasant side effects. Hugging is nothing less than a miracle drug. Hugging is all natural. It is organic, naturally sweet, no artificial ingredients, nonpolluting, environmentally friendly and 100 percent wholesome. Hugging is the ideal gift. Great for any occasion, fun to give and receive, shows you care, comes with its own wrapping and, of course, fully returnable. Hugging is practically perfect. No batteries to wear out, inflation-proof, nonfattening, no monthly payments, theft-proof and nontaxable. Hugging is an underutilized resource with magical powers. When we open our hearts and arms, we encourage others to do the same. Think of the people in your life. Are there any words you’d like to say? Are there any hugs you want to share? Are you waiting and hoping someone else will ask first? Please don’t wait! Initiate!

While the universality of the creative process has been noticed, it has not been noticed universally. Not enough people recognize the preverbal, pre-mathematical elements of the creative process. Not enough recognize the cross-disciplinary nature of intuitive tools for thinking. Such a myopic view of cognition is shared not only by philosophers and psychologists but, in consequence, by educators, too. Just look at how the curriculum, at every educational level from kindergarten to graduate school, is divided into disciplines defined by products rather than processes. From the outset, students are given separate classes in literature, in mathematics, in science, in history, in music, in art, as if each of these disciplines were distinct and exclusive. Despite the current lip service paid to “integrating the curriculum,” truly interdisciplinary courses are rare, and transdisciplinary curricula that span the breadth of human knowledge are almost unknown. Moreover, at the level of creative process, where it really counts, the intuitive tools for thinking that tie one discipline to another are entirely ignored. Mathematicians are supposed to think only “in mathematics,” writers only “in words,” musicians only “in notes,” and so forth. Our schools and universities insist on cooking with only half the necessary ingredients. By half-understanding the nature of thinking, teachers only half-understand how to teach, and students only half-understand how to learn.

Many essential oils are natural analgesics—substances that provide relief from pain by acting on the peripheral and ventral nervous systems. For instance, wintergreen essential oil contains between 85 and 99 percent methyl salicylate, which is the same active ingredient contained in aspirin. Before synthetic pain relievers were introduced in the 1920s, wintergreen and birch were considered to be the best remedies for pain; in fact, Native Americans used both plants before written records were ever kept.

There is absolutely nothing divine about the Shariah and in no way can it possibly be considered fixed and infallible. The argument that the Shariah derives its divine nature from its first and primary source, the Quran, falls flat when one recognizes that the Quran, unlike the Torah, is not a book of laws. The Quran is God’s direct self-revelation to humanity. Certainly, it contains the moral framework for living a holy and righteous life as a Muslim. But it was never meant to function as a legal code, which is precisely why scholars had to rely so heavily on extra-Quranic sources like ijma (consensus), qiyas (analogy), istislah (which refers to the common good of the people), and ijtihad (independent juristic reasoning)—all of them, by definition, reliant on human judgment and historical context—in order to construct the Shariah in the first place. To say the Shariah is divine because the Quran is divine is akin to arguing that water and wine are the same, since water is a primary ingredient in wine.

How To Detoxify Using Apple Cider Vinegar ACV detox Drink Always try and use organic apple cider vinegar that is raw, unprocessed and unfiltered. Use of any other types of apple cider vinegar like the processed and unfiltered ones is likely to be less effective. You can start the detoxification process by drinking two tablespoons of apple cider vinegar dissolved in water daily. ACV Tea Detox Drink Ingredients 1 tbsp of apple cider vinegar 2 tbsp of lemon juice 1 tsp of cinnamon 12 ounces of filtered water Honey to taste Dash of cayenne pepper Instructions Combine all the ingredients and consume immediately. For best results, drink three times a day. In case you feel that you have taken too much of apple cider vinegar and want a break from all that, you can also detoxify by soaking in a bath. ACV Detox Bath Add one cup of Apple cider vinegar and 1 cup of Epsom salts in your bath. Soak for twenty to thirty minutes to draw out toxins through your skin. This will relieve joints, aching and heal eczema and acne.

She too looked like a regular lady, living in the world- didn't seem particularly with it or excitable or stellar. But that chicken, bathed in thyme and butter- I hadn't ever tasted a chicken that had such a savory warmth to it, a taste I could only suitably identify as the taste of chicken. Somehow, in her hands, food felt recognized. Spinach became spinach- with a good farm's care, salt, the heat and her attention, it seemed to relax into its leafy, broad self. Garlic seized upon its lively nature. Tomatoes tasted as substantive as beef.

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

Rona soon picked out her own plot of land - one hundred eighty acres that stretched along the bottom of a rocky hill and only a stone's through from the shoreline. Quickly, much more quickly than natural for a man much less a woman - even one of Rona Blackburn's stature - a house appeared. She filled her new home with reminders of her previous one on the Aegean island she had loved so much: pastel seashells and a front door painted a deep cobalt blue - a color the yiayias always claimed had the power to repel evil. Then she set up her bed, made a pit for her fire, and erected two wooden tables. One table she kept bare. The other she covered in tinctures and glass jars of cut herbs and other fermented bits of flora and fauna. On this table, she kept a marble mortar and pestle, the leather sheath in which she wrapped her knives, and copper bowls - some for mixing dry ingredients, some for liquid, and a few small enough to bring to the mouth for sipping. And when the fire was stoked and the table was set, she placed a wooden sign - soon covered in a blanket of late December snow - outside that blue front door. It read one world: Witch.

If you have a good understanding of your own tastes, I recommend that you start adding seasonings in the middle of the cooking process--as I did--in addition to the seasonings that are not conducive to the process of cooking at high temperatures and lose their effect. It’s better for the ingredients and seasonings to know each other and work together to achieve a more desirable flavor. At the same time, if you are not afraid of trouble, you can also add them in small quantities in batches to make multi-layer flavors, although you can‘t taste it without tens of thousands of attempted before.

Hyperbolic Suggestion is—as one might infer from the term’s literal interpretation—a method of suggestion induced upon the subject (or subjects), in question, through the blatant and immoderate invocation of hyperbole. Simply stated, excessive exaggeration induces a trance upon the recipient, rendering him or her remarkably susceptible to suggestion. Thus, through the use of a multitude of descriptive adjectives and superlatives, neural mechanisms and pathways are overloaded, as canals and bypasses are burrowed into the thick of the gray matter. The dendrites are, through this process, tuned to a predetermined frequency by which the seeds of suggestion can be sown. When this occurs, the subject becomes incredibly compliant to any orders given at a certain tone of voice. In some cases, orders need not be given. The subject’s attitudes might well be so affected by the hyperbole as to affect his natural tendencies...Emmanuel silently wondered if there existed a perfect combination of words or phrases that could somehow—as in the case of Hyperbolic Suggestion—subvert even the most stubborn of wills. Then again, maybe it wasn’t so much the words as it was how they were spoken: if he achieved exactly the most desirable intonation, rhythm, timing, pitch and pronunciation in his speaking, would his verbal appeals somehow make greater inroads in garnering their consent? There had to be some optimal combination of aspirated consonants, diphthongs, facial expressions and inflection he could somehow affect in order to persuade them effectively. But it seemed that to search for this elusive mixture of ingredients would only prove an onerous task, conceivably of little benefit. In view of this sobering reality, he decided instead to try out a completely different approach from those previous: it occurred to him that his attempts at persuasion might be slightly more effective if he carried them out as dialogues, rather than as monologues.

The more Clayton eyed the terrain of this country, the more he could believe in its prophecy. The clear streams sparkled in sunlight even in the shade of century-old cottonwoods, as if the water were privy to some source of internal light that blinked at will on its surface. The lonely rock outcrops scattered throughout the plain, broke up the grassy expanses like islands dotting the sea of prairie. To the west, the juniper-tufted cliffs rose abruptly, standing like the ramparts of a gigantic fortress that appeared to reach the sky. Each of these features was like an individual ingredient taken from an ancient recipe that existed before any man had set foot on this land.

My little friend Grildrig, you have made a most admirable panegyric upon your country; you have clearly proved that ignorance, idleness, and vice are the proper ingredients for qualifying a legislator; that laws are best explained, interpreted, and applied by those whose interest and abilities lie in perverting, confounding, and eluding them. I observe among you some lines of an institution, which in its original might have been tolerable, but these half erased, and the rest wholly blurred and blotted by corruptions. It doth not appear, from all you have said, how any one perfection is required towards the procurement of any one station among you; much less that men are ennobled on account of their virtue, that priests are advanced for their piety or learning, soldiers for their conduct or valor, judges for their integrity, senators for the love of their country, or counsellors for their wisdom. As for yourself, continued the king, who have spent the greatest part of your life in travelling, I am well disposed to hope you may hitherto have escaped many vices of your country. But by what I have gathered from your own relation, and the answers I have with much pains wrung and extorted from you, I cannot but conclude the bulk of your natives to be the most pernicious race of little odious vermin that nature ever suffered to crawl upon the surface of the earth.

...what goes on inside believers is mysterious. So far as it can be guessed at - if for some reason you wanted to guess at it - it appears to be a kind of anxious pretending, a kind of continual, nervous resistance to reality. It looks as if, to a believer, things can never be allowed just to be what they are. They always have to be translated, moralised - given an unnecessary and rather sentimental extra meaning. A sunset can't just be part of the mixed magnificence and cruelty and indifference of the world; it has to be a blessing. A meal has to be a present you're grateful for, even if it came from Tesco and the ingredients cost you £7.38. Sex can't be the spectrum of experiences you get used to as an adult, from occasional earthquake through to mild companionable buzz; it has to be, oh dear oh dear, a special thing that happens when mummies and daddies love each other very much... Our fingers must be in our ears all the time - lalala, I can't hear you - just to keep out the plain sound of the real world. The funny thing is that to me it's exactly the other way around. In my experience, it's belief that involves the most uncompromising attention to the nature of things of which you are capable. It's belief which demands that you dispense with illusion after illusion, while contemporary common sense requires continual, fluffy pretending. Pretending that might as well be systematic, it's so thoroughly incentivised by our culture.

All the recent marketing successes have been PR successes, not advertising successes. To name a few: Starbucks, The Body Shop, Amazon.com, Yahoo!, eBay, Palm, Google, Linus, PlayStation, Harry Potter, Botox, Red Bull, Microsoft, Intel, and BlackBerry. A closer look at the history of most major brands shows this to be true. As a matter of fact, an astonishing number of well-known brands have been built with virtually no advertising at all. Anita Roddick built The Body Shop into a worldwide brand without any advertising. Instead she traveled the world looking for ingredients for her natural cosmetics, a quest that resulted in endless publicity. Until recently Starbucks didn’t spend a hill of beans on advertising either. In its first ten years, the company spent less that $10 million (total) on advertising in the United States, a trivial amount for a brand that delivers annual sales of $1.3 billion today. Wal-Mart became the world’s largest retailer, ringing up sales approaching $200 billion, with little advertising. Sam’s Club, a Wal-Mart sibling, averages $56 million per store with almost no advertising. In the pharmaceutical field, Viagra, Prozac, and Vioxx became worldwide brands with almost no advertising. In the toy field, Beanie Babies, Tickle Me Elmo, and Pokémon became highly successful brands with almost no advertising. In the high-technology field, Oracle, Cisco, and SAP became multibillion-dollar companies (and multibillion-dollar brands) with almost no advertising.

He is conventionally translated “harmony,” and we follow that rendering. The etymology of the term is culinary: harmony is the art of combining and blending two or more foodstuffs so that they come together with mutual benefit and enhancement without losing their separate and particular identities.49 Throughout the early corpus, the preparation of food is appealed to as a gloss on this sense of elegant harmony. Harmony so considered entails both the integrity of the particular ingredient and its ease of integration into some larger whole. Signatory of this harmony is the endurance of the particular ingredients and the cosmetic nature of the harmony in an order that emerges out of the collaboration of intrinsically related details to embellish the contribution of each one.

Nova Berry looked like a hickory switch- tall, thin and knobby. She could trace her family line back hundreds of years in the Appalachian Mountains. These days people treated what she did as a novelty, but there was a time when the Berry women were known far and wider their natural remedies.Slippery elm for digestive problems. Red clover for skin conditions. Pot marigold for certain monthly female ailments. Nova had been forced to spice things up a bit now that there were things like Maalox and Midol on the market, so easily acquired. So she made it known that her cure for heartburn also mended a broken heart, and her cure for cramps also made you more fertile, or less, if that's what you wanted. Half the time it really worked, because if it was one thing generations of Berry women knew, it was that confidence was the primary ingredient in every potion.

What would shopping this way mean in the supermarket? Well, imagine your great grandmother at your side as you roll down the aisles. You’re standing together in front of the dairy case. She picks up a package of Go-Gurt Portable Yogurt tubes—and has no idea what this could possibly be. Is it a food or a toothpaste? And how, exactly, do you introduce it into your body? You could tell her it’s just yogurt in a squirtable form, yet if she read the ingredients label she would have every reason to doubt that that was in fact the case. Sure, there’s some yogurt in there, but there are also a dozen other things that aren’t remotely yogurtlike, ingredients she would probably fail to recognize as foods of any kind, including high-fructose corn syrup, modified corn starch, kosher gelatin, carrageenan, tricalcium phosphate, natural and artificial flavors, vitamins, and so forth.

Each bite is a tidal wave of savory, fatty eel juices... ... made fresh and tangy by the complementary flavors of olive oil and tomato! ...! It's perfect! This dish has beautifully encapsulated the superbness of Capitone Eel!" "Capitone specifically means 'Large Female Eel'! It's exactly this kind of eel that is served during Natale season from Christmas to New Year's. Compared to normal eels, the Capitone is large, thick and juicy! In fact, it's considered a delicacy!" "Yes, I've heard of them! The Capitone is supposed to be significantly meatier than the standard Anguilla." *Anguilla is the Italian word for regular eels.* "Okay. So the Capitone is special. But is it special enough to make a dish so delicious the judges swoon?" "No. The secret to the Capitone's refined deliciousness in this dish lies with the tomatoes. You used San Marzanos, correct?" "Ha Ragione! (Exactly!) I specifically chose San Marzano tomatoes as the core of my dish!" Of the hundreds of varieties of tomato, the San Marzano Plum Tomato is one of the least juicy. Less juice means it makes a less watery and runny sauce when stewed! "Thanks to the San Marzano tomatoes, this dish's sauce remained thick and rich with a marvelously full-bodied taste. The blend of spices he used to season the sauce has done a splendid job of highlighting the eel's natural flavors as well." "You can't forget the wondrous polenta either. Crispy on the outside and creamy in the middle. There's no greater garnish for this dish." *Polenta is boiled cornmeal that is typically served as porridge or baked into cakes.* "Ah. I see. Every ingredient of his dish is intimately connected to the eel. Garlic to increase the fragrance, onion for condensed sweetness... ... and low-juice tomatoes. Those are the key ingredients.

The key to this risotto is Japanese peppers of all things?!" "It's sharp, refreshing aroma highlights the mellow body of the cheese... while making the eel's umami flavor flash like an explosion!" "And that one key ingredient that quietly ties it all together... ... is garlic!" "Garlic?! In traditional Japanese cuisine?! That's almost unheard of!" "Those are special smoked garlic chips a junior of mine made. They were smoked using wood from a walnut tree, which is known to emphasize seafood flavors well. By lightly crushing those chips and sprinkling them on as a topping, I added a pleasantly crunchy texture to the dish. But the most critical feature of my dish... is that I broiled the eel using the Kansai region Kabayaki style. Unlike the Kanto region style, there's no steaming step. Leaving all that oil in gives the eel a more fragrant aroma with a heavier texture and stronger flavor... ... meaning it pairs much more naturally with a flavor as powerful as garlic. *Steaming the eel makes much of its natural oil seep out, leaving the flesh light and fluffy.* But what makes these chips so extraordinary... is that they're infused with Ibusaki's earnest passion and the pure sweat of his helpers, Aoki and Sato. There's no way they could not be delicious!" "Ew! Don't say they're infused with sweat! That's gross!" "This much alone is already an impressively polished gourmet course. What's in store for us in that teapot?" "That is eel-liver broth, my lady. I dressed the eel's liver and then sautéed it in olive oil with some smoked garlic chips. Then I poured the sake Sakaki and Marui made over the top and let the alcohol cook off before adding bonito stock to make a broth. It matches beautifully with the cheese that Yoshino and Nikumi made, creating a soft flavor with a splendid aftertaste.

It isn’t when we find the secret ingredient. That is to know that this “I” is a fictitious entity that is always ready to wither away the moment we stop sustaining it. We don’t have to go to a holy place to experience this. All we have to do is simply sit and pay attention to our breath, allowing ourselves to let go of all of our fantasies and mental images. Then we can experience connecting to our inner world. As we begin to rest and pay attention, we begin to see everything clearly. We see that the self has no basis or solidity. It is a complete mental fabrication. We also realize that everything we believe to be true about our life is nothing but stories, fabricated around false identifications. “I am an American. I am thirty years old. I am a teacher, a taxi driver, a lawyer . . . whatever.” All of these ideas or identities are stories that have never really happened in the realm of our true nature. Watching the dissolution of these individual stories is not painful. It is not painful to see everything dissolving in front of us. It is not like watching our house burn down. That is very painful because we don’t want to lose everything. Spiritual dissolution is not like that because what is being destroyed is nothing but this sense of false identities. They were never real in the first place. Try this. Pay attention to your breath in silence. Look at your mind. Immediately we see that thoughts are popping up. Don’t react to them. Just keep watching your mind. Notice that there is a gap between each thought. Notice that there is a space between the place where the last thought came to an end and the next one hasn’t arrived yet. In this space there is no “I” or “me.” That’s it. It might be hard to believe how simple it is to realize the truth. As a matter of fact the Tibetan lama Ju Mipham said that the only reason we don’t realize the truth is because it is too simple.

The idea of progress is contemporary with the age of enlightenment and with the bourgeois revolution. Of course, certain sources of its inspiration can be found in the seventeenth century; the quarrel between the Ancients and the Moderns already introduced into European ideology the perfectly absurd conception of an artistic form of progress. In a more serious fashion, the idea of a science that steadily increases its conquests can also be derived from Cartesian philosophy. But Turgot, in 1750, is the first person to give a clear definition of the new faith. His treatise on the progress of the human mind basically recapitulates Bossuet's universal history. The idea of progress alone is substituted for the divine will. "The total mass of the human race, by alternating stages of calm and agitation, of good and evil, always marches, though with dragging footsteps, toward greater and greater perfection." This optimistic statement will furnish the basic ingredient of the rhetorical observations of Condorcet, the official theorist of progress, which he linked with the progress of the State and of which he was also the official victim in that the enlightened State forced him to poison himself. Sorel was perfectly correct in saying that the philosophy of progress was exactly the philosophy to suit a society eager to enjoy the material prosperity derived from technical progress. When we are assured that tomorrow, in the natural order of events, will be better than today, we can enjoy ourselves in peace. Progress, paradoxically, can be used to justify conservatism. A draft drawn on confidence in the future, it allows the master to have a clear conscience. The slave and those whose present life is miserable and who can find no consolation in the heavens are assured that at least the future belongs to them. The future is the only kind of property that the masters willingly concede to the slaves.

Autumn Cannibalism depicts a plastic couple in intimate embrace in the act of eating each other. Although the features are not uniformly rendered—the hands detailed, the heads leavening into each other like rising bread—the anthropophagy is clearly a function of sexual intimacy. The man pinches a doughy inch from his lover’s waist while spooning cream from the breast region (although there is no breast here, only a white enameled flatness) while the woman’s left arm dangles about his neck, her hand languidly holding a knife. The knife cuts into the torso of the man, which presents itself as a loaf of bread. Although perhaps my description of the anatomy is lacking, the cyclical nature of love—one’s feeding and feeding, the plastic ability of the bodies to nourish as food, the constant flux of the forms, the flow of man into woman, their rendering as a single, spiraling form—should seem more familiar. Or maybe it doesn’t, this elemental desire, the lovers reduced to ingredients and appetite.

He carefully poured the juice into a bowl and rinsed the scallops to remove any sand caught between the tender white meat and the firmer coral-colored roe, wrapped around it like a socialite's fur stole. Mayur is the kind of cook (my kind), who thinks the chef should always have a drink in hand. He was making the scallops with champagne custard, so naturally the rest of the bottle would have to disappear before dinner. He poured a cup of champagne into a small pot and set it to reduce on the stove. Then he put a sugar cube in the bottom of a wide champagne coupe (Lalique, service for sixteen, direct from the attic on my mother's last visit). After a bit of a search, he found the crème de violette in one of his shopping bags and poured in just a dash. He topped it up with champagne and gave it a swift stir. "To dinner in Paris," he said, glass aloft. 'To the chef," I answered, dodging swiftly out of the way as he poured the reduced champagne over some egg yolks and began whisking like his life depended on it. "Do you have fish stock?" "Nope." "Chicken?" "Just cubes. Are you sure that will work?" "Sure. This is the Mr. Potato Head School of Cooking," he said. "Interchangeable parts. If you don't have something, think of what that ingredient does, and attach another one." I counted, in addition to the champagne, three other bottles of alcohol open in the kitchen. The boar, rubbed lovingly with a paste of cider vinegar, garlic, thyme, and rosemary, was marinating in olive oil and red wine. It was then to be seared, deglazed with hard cider, roasted with whole apples, and finished with Calvados and a bit of cream. Mayur had his nose in a small glass of the apple liqueur, inhaling like a fugitive breathing the air of the open road. As soon as we were all assembled at the table, Mayur put the raw scallops back in their shells, spooned over some custard, and put them ever so briefly under the broiler- no more than a minute or two. The custard formed a very thin skin with one or two peaks of caramel. It was, quite simply, heaven. The pork was presented neatly sliced, restaurant style, surrounded with the whole apples, baked to juicy, sagging perfection.

Mow a neighbor's lawn. • Give your spouse a back rub. • Write a check for a local charity. • Compliment a coworker. • Bake a pie for someone. • Slip a $20 bill into the pocket of a needy friend. • Laugh out loud often and share your smile generously. • Buy gift certificates and give them away anonymously. hildren and gardens go naturally together. Children are observers, and they learn so much more when they can see what they're learning. And when Mom or Grandma and kids work together, gardening is a great way to build relationships. There's something about digging and weeding that makes sharing confidences so much easier. And it's a great lesson for kids that work can be meaningful. That it brings tangible rewards-fresh vegetables and beautiful flowers. Best of all, the children help you learn too. They freshen your wonder. And when they pass on the learning and wonder to their own children, you've helped start a lasting and living legacy. Sur simple ingredients can make a meal memorable. First, the care you take in setting the table establishes the tone or atmosphere. Second is the food. That always

... If I am correct... ... the secret to this sauce is honey and balsamic vinegar ." "Got it one, sir! Both ingredients have a mild sweetness that adds a layer of richness to the dish. The tartness of the vinegar ties it all together, ensuring the sweetness isn't too cloying and giving the overall dish a clean, pure aftertaste. The guide told me that Hokkaido bears really love their honey... ... so I tried all kinds of methods to add it to my recipe!" "Is that how he gave his sauce a rich, clean flavor powerful enough to cause the Gifting? Unbelievable! That's our Master Yukihira!" Something doesn't add up. A little honey and vinegar can't be enough to create that level of aftertaste. There has to be something else to it. But what? "...?! I got it! I know what you did! You caramelized the honey!" CARAMELIZATION Sugars oxidize when heated, giving them a golden brown color and a nutty flavor. Any food that contains sugar can be caramelized, making caramelization an important technique in everything from French cooking to dessert making. "I started out by heating the honey until it was good and caramelized. Then I added some balsamic vinegar to stretch it and give it a little thickness. Once that was done, I poured it over some diced onions and garlic that I'd sautéed in another pan, added some schisandra berries and then let it simmer. After it had reduced, I poured bear stock over it and seasoned it with a little salt... The result was a deep, rich sauce perfect for emphasizing the natural punch of my Bear-Meat Menchi Katsu!" "Oho! You musta come up with that idea while I was relaxing with my cup o' chai! Not bad, Yukihira-chin! Not bad at all! Don'tcha think?" "Y-yes, sir..." Plus, there is no debating how well honey pairs well with bear meat. The Chinese have long considered bear paws a great delicacy... ... because of the common belief that the mellow sweetness of the honey soaks into a bear's paw as it sticks it into beehives and licks the honey off of it. What a splendid idea pairing honey with bear meat, each accentuating the other... ... then using caramelization and balsamic vinegar to mellow it to just the right level. It's a masterful example of using both flavor subtraction and enhancement in the same dish!

For my first home-cooked meal in Tokyo, I took an assortment of beautiful Japanese ingredients and did what came naturally: I made Chinese food. I stir-fried some beautifully marbled kurobuta (Berkshire breed) pork with bok choy, ginger, and leeks, sauced it with soy sauce, mirin, and vinegar, and served it over rice, sprinkled with shichimi tōgarashi seven-spice mixture. This seemed like a reasonable act of Japanese-Chinese fusion. I made some quick-pickled cucumbers on the side. This was before we discovered that anything you do to a Japanese cucumber diminishes it. I should have known this; once I interviewed a Japanese-American farmer who grows more than a hundred Asian vegetables in Washington state. Naturally, I asked him about his personal favorite. Cucumber, he said. "How do you prepare it?" I asked. "Slice and eat." The whole meal was about the same as something I'd make at home, but I cooked it in Japan. It was like the SpongeBob SquarePants episode where SpongeBob has to work the night shift at the Krusty Krab, and he keeps saying things like, "I'm chopping lettuce... at night!" I was slicing cucumbers... in Tokyo!

For I agree with you that there is a natural aristocracy among men. The grounds of this are virtue and talents. Formerly bodily powers gave place among the aristoi. But since the invention of gunpowder has armed the weak as well as the strong with missile death, bodily strength, like beauty, good humor, politeness and other accomplishments, has become but an auxiliary ground of distinction. There is also an artificial aristocracy founded on wealth and birth, without either virtue or talents; for with these it would belong to the first class. The natural aristocracy I consider as the most precious gift of nature for the instruction, the trusts, and government of society. And indeed it would have been inconsistent in creation to have formed man for the social state, and not to have provided virtue and wisdom enough to manage the concerns of the society. May we not even say that that form of government is the best which provides the most effectually for a pure selection of these natural aristoi into the offices of government? The artificial aristocracy is a mischievous ingredient in government, and provision should be made to prevent its ascendancy.

I want you to cook more. It's good for you. You know exactly what you're nourishing yourself with (which for me almost always includes a healthy dose of fresh vegetables). It allows you to feel the natural rhythms of life in a way that microwaved frozen dinners never can. And cooking often draws people to the table, encouraging dialogue and providing a moment to appreciate the good (and truly tasty) things in life. I know: if I want you to cook more, I need to make it easy for you. And to my way of thinking, that means I need to help you with three things: First I need to help wean you from a slavish dependency on recipes - I need to hand you a few go-to recipes that are easily varied depending on what you have on hand, and teach you to look at other recipes with an eye to how they can be varied to suit your own tastes and kitchen. Second, I need to help you know what ingredients and basic preparations to have on hand so that a good meal is never more than a few minutes away. And third, I need to help you know which kitchen equipment will enable you to create delicious food fast (and, of course, I need to guide you in how to use it to its best advantage). I can do all that.

In the beginning, according to the Doctrine of Hermopolis, there was water, darkness, formlessness, and hidden powers. This is how the ancients understood the primeval Chaos into which the ordered universe was inserted through the actions of the gods. The Hebrew Book of Genesis is merely a variant of pagan Egyptian mythology. The Hebrew God is just Amun, Atum, Ptah or Thoth by another name. He collects all of the powers of the Ogdoad or Ennead into himself, but all the same factors and ingredients are still at play, and there is absolutely no sign of science, mathematics or philosophy. Do you see that the Bible’s Creation myth is of a very familiar nature? If the Book of Genesis were taught alongside Egyptian Creation myths, which long preceded it and set the ground for it, all the believers in the Bible would see that it’s just another story, another myth, and that Yahweh, the Hebrew God is no more real than any of the Egyptian deities. If Yahweh goes, so does his “son” – Jesus Christ! Christianity is just a myth cobbled together from Egyptian, Greek and Persian sources. It’s amazing how Abrahamists are unable to see that their entire religion is in fact derived from the pagan Egyptians.

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

Hamilton wanted his central bank to be profitable enough to attract private investors while serving the public interest. He knew the composition of its board would be an inflammatory issue. Directors would consist of a “small and select class of men.” To prevent an abuse of trust, Hamilton suggested mandatory rotation. “The necessary secrecy” of directors’ transactions will give “unlimited scope to imagination to infer that something is or may be wrong. And this inevitable mystery is a solid reason for inserting in the constitution of a Bank the necessity of a change of men.”17 But who would direct this mysterious bastion of money? Its ten million dollars in capital would be several times larger than the combined capital of all existing banks, eclipsing anything ever seen in America. Hamilton, wanting the bank to remain predominantly in private hands, advanced a theory that became a truism of central banking—that monetary policy was so liable to abuse that it needed some insulation from interfering politicians: “To attach full confidence to an institution of this nature, it appears to be an essential ingredient in its structure that it shall be under a private not a public direction, under the guidance of individual interest, not of public policy.”18

Evolution is largely a temporal phenomenon, Merrill. The environment changes, and populations in that environment change in turn, or they languish. Individual organisms don't evolve; populations do. Nature doesn't give a damn about individuals. The only role we play in evolution is surviving long enough to give birth to offspring who are slightly different from us. Some of our offspring will prosper in a changing environment, and some of them will not. As for us individuals, once we've reproduced, nature has no more use for us. We perish along with our ill-adapted young. Death has always been an essential factor in species survival. Now consider the human race. We are a partial exception to the rule. Unlike other species, we have developed culture. Instead of adapting to a changing environment biologically, we can sometimes adapt to it culturally. If an Ice Age comes along, we don't need to grow fur on our bodies if we invent the fur coat. Culture allows us to adapt to almost any environment, including the harshest, like space. In fact, our cultural adaptation is so robust that it all but obviates the need to evolve biologically. We are so good at adapting to changing conditions with our knowledge and technology that we may deceive ourselves into believing that we are above nature. But only a fools believes that. Nature always has the last word. A star in our neighborhood could go supernova and wipe out all life in our solar system, and no amount of culture could save us from that. That, I believe, is the main reason you want to seed humanity throughout the galaxy. So as not to have all our eggs in one basket... The chief difference between biological and cultural adaptation is that while biological evolution doesn't care about individuals, cultural evolution does, often at the expense of the species. Look at how many times we've nearly wiped ourselves out through cultural means: the nuclear bomb, pollution, climate change, the Outrage. We can't seem to help ourselves. Look at what we've done: we've made individuals all but immortal, even when it means we can have no more children. In one stroke, we've eliminated the two key ingredients of evolution: offspring and death. From a biological perspective, we're skating on mighty thin ice. ... ...as long as the individual reigns supreme, there's a finite limit to our survival. ... We need a means for the individual, not just the species, to participate in biological evolution, and that's what my project is all about. We need to be able to let our biological bodies die, to have offspring that are molded by the changing needs of the environments we find ourselves in, and yet to serially inhabit these bodies as the same individual. That means we need to be able to move our minds from one body to the next. ... Mine is a singularity in which the obsolete individual is invited to cross over to the new, not simply to die out. The existing person need not die to make room for the newcomer. Anyone can play.

A ce discours, Candide s’évanouit encore; mais revenue à soi, et ayant dit tout ce qu’il devait dire, il s’enquit de la cause et de l’effet, et de la raison suffisante qui avait mis Pangloss dans un si piteux état. Hélas! dit l’autre, c’est l’amour: l’amour, le consolateur du genre humain, le conservateur de l’univers, l’âme de tous les êtres sensibles, le tender amour. Hélas! dit Candide, je l’ai connu cet amour, ce souverain des coeurs, cette âme de notre âme, il ne m’a jamais valu qu’un baiser et vingt coups de pied au cul. Comment cette belle cause a-t-elle pu produire en vous un effet si abominable? Pangloss répondit en ces termes: O mon cher Candide! vous avez connu Paquette, cette jolie suivante de notre auguste baronne: j’ai goûté dans ses bras les délices du paradis, qui ont produit ces tourments d’enfer dont vous me voyez dévoré; elle en était infectée, elle en est peut-être morte. Paquette tenait ce present d’un Cordelier très savant qui avait remonté à la source, car il l’avait eu d’une vieille comtesse, qui l’avait reçu d’un capitaine de cavalerie, qui le devait à une marquise, qui le tenait d’un page, qui l’avait reçu d’un jésuite, qui, étant novice, l’avait eu en droite ligne d’un des compagnons de Christophe Colomb. Pour moi, je ne le donnerai à personne, car je me meurs. O Pangloss! s’écria Candide, voilà une étrange généalogie! n’est-ce pas le diable qui en fut la souche? Point du tout, répliqua ce grand home; c’était une chose indispensable dans le meilleur des mondes, un ingredient nécessaire; car si Colomb n’avait pas attrapé dans une île de l'Amérique cette maladie qui empoisonne la source de la generation, qui souvent meme empêche la generation, et qui est évidemment l’opposé du grand but de la nature, nous n’aurions ni le chocolat ni la cochenille; il faut encore observer que jusqu’aujourd’hui, dans notre continent, cette maladie nous est particulière, comme la controverse.

SUPPLEMENT DAILY DOSAGE Vitamin A 10,000 IU or 6 mg beta-carotene (choose mixed carotenes if available)     B-complex vitamins B1, B2, B3, B5: 50 mg B6: 50 mg, or 100 mg if nauseated (can be higher: if necessary up to 250 mg to prevent nausea) B12: 400 mcg Choline, Inositol, PABA: 25 mg Biotin: 200 mcg Folic acid: 500 mcg (increase this to 1000 mcg if you have suffered a previous miscarriage, if there is a history of neural tube defects in your family, or if you are over 40 years of age)     Vitamin C 1–2 g (take the higher dose if you are exposed to toxicity or in contact with, or suffering from, infection)     Bioflavonoids 500–1000 mg (helpful for preventing miscarriage and breakthrough bleeding)     Vitamin D 200 IU     Vitamin E 500 IU (increasing to 800 IU during last trimester)     Calcium 800 mg (increasing to 1200 mg during middle trimester when your baby’s bones are forming, or if symptoms such as leg cramps indicate an increased need)     Magnesium 400 mg (half the dose of calcium)     Potassium 15 mg or as cell salt (potassium chloride, 3 tablets)     Iron Supplement only if need is proven; dosage depends on serum ferritin levels (stored iron) If levels < 30 mcg per litre, take 30 mg If levels < 45 mcg per litre, take 20 mg If levels < 60 mcg per litre, take 10 mg This test for ferritin levels should be repeated at the end of each trimester, and we give further details in Chapter 11.     Manganese 10 mg     Zinc 20–60 mg, taken last thing at night on an empty stomach (dose level to depend on results of zinc taste test, which ideally should be performed at two monthly intervals during your pregnancy; see page 172–174 for details)     Chromium 100–200 mcg (upper limit applies to those with sugar cravings or with proven need)     Selenium 100–200 mcg (upper limit for those exposed to high levels of heavy metal or chemical pollution). Selenium is best taken away from vitamin C, but can be taken with zinc.     Iodine 75 mcg (or take 150 mg of kelp instead)     Acidophilus/Bifidus Half to one teaspoonful, one to three times daily (upper limits for those who suffer from thrush)     Evening primrose oil 500–1000 mg two to three times daily     MaxEPA (or deep sea fish oils) 500–1000 mg two to three times daily     Garlic 2000–5000 mg (higher levels for those exposed to toxins)     Silica 20 mg     Copper 1–2 mg (but only if zinc levels are adequate)     Hydrochloric acid and digestive enzymes For those with digestive problems. There are numerous proprietary preparations which contain an appropriate combination of active ingredients. Ask your health practitioner, pharmacist or health food shop for guidance, and take as directed on the label.     Co-enzyme Q10 10 mg daily

There is no fault that can’t be corrected [in natural wine] with one powder or another; no feature that can’t be engineered from a bottle, box, or bag. Wine too tannic? Fine it with Ovo-Pure (powdered egg whites), isinglass (granulate from fish bladders), gelatin (often derived from cow bones and pigskins), or if it’s a white, strip out pesky proteins that cause haziness with Puri-Bent (bentonite clay, the ingredient in kitty litter). Not tannic enough? Replace $1,000 barrels with a bag of oak chips (small wood nuggets toasted for flavor), “tank planks” (long oak staves), oak dust (what it sounds like), or a few drops of liquid oak tannin (pick between “mocha” and “vanilla”). Or simulate the texture of barrel-aged wines with powdered tannin, then double what you charge. (““Typically, the $8 to $12 bottle can be brought up to $15 to $20 per bottle because it gives you more of a barrel quality. . . . You’re dressing it up,” a sales rep explained.) Wine too thin? Build fullness in the mouth with gum arabic (an ingredient also found in frosting and watercolor paint). Too frothy? Add a few drops of antifoaming agent (food-grade silicone oil). Cut acidity with potassium carbonate (a white salt) or calcium carbonate (chalk). Crank it up again with a bag of tartaric acid (aka cream of tartar). Increase alcohol by mixing the pressed grape must with sugary grape concentrate, or just add sugar. Decrease alcohol with ConeTech’s spinning cone, or Vinovation’s reverse-osmosis machine, or water. Fake an aged Bordeaux with Lesaffre’s yeast and yeast derivative. Boost “fresh butter” and “honey” aromas by ordering the CY3079 designer yeast from a catalog, or go for “cherry-cola” with the Rhône 2226. Or just ask the “Yeast Whisperer,” a man with thick sideburns at the Lallemand stand, for the best yeast to meet your “stylistic goals.” (For a Sauvignon Blanc with citrus aromas, use the Uvaferm SVG. For pear and melon, do Lalvin Ba11. For passion fruit, add Vitilevure Elixir.) Kill off microbes with Velcorin (just be careful, because it’s toxic). And preserve the whole thing with sulfur dioxide. When it’s all over, if you still don’t like the wine, just add a few drops of Mega Purple—thick grape-juice concentrate that’s been called a “magical potion.” It can plump up a wine, make it sweeter on the finish, add richer color, cover up greenness, mask the horsey stink of Brett, and make fruit flavors pop. No one will admit to using it, but it ends up in an estimated 25 million bottles of red each year. “Virtually everyone is using it,” the president of a Monterey County winery confided to Wines and Vines magazine. “In just about every wine up to $20 a bottle anyway, but maybe not as much over that.

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

Naturally, without intending to, I transitioned from these dreams in which I healed myself to some in which I cared for others: I am flying over the Champs-Élysées Avenue in Paris. Below me, thousands of people are marching, demanding world peace. They carry a cardboard dove a kilometer long with its wings and chest stained with blood. I begin to circle around them to get their attention. The people, astonished, point up at me, seeing me levitate. Then I ask them to join hands and form a chain so that they can fly with me. I gently take one hand and lift. The others, still holding hands, also rise up. I fly through the air, drawing beautiful figures with this human chain. The cardboard dove follows us. Its bloodstains have vanished. I wake up with the feeling of peace and joy that comes from good dreams. Three days later, while walking with my children along the Champs-Élysées Avenue, I saw an elderly gentleman under the trees near the obelisk whose entire body was covered by sparrows. He was sitting completely still on one of the metal benches put there by the city council with his hand outstretched, holding out a piece of cake. There were birds flitting around tearing off crumbs while others waited their turn, lovingly perched on his head, his shoulders, his legs. There were hundreds of birds. I was surprised to see tourists passing by without paying much attention to what I considered a miracle. Unable to contain my curiosity, I approached the old man. As soon as I got within a couple of meters of him, all the sparrows flew away to take refuge in the tree branches. “Excuse me,” I said, “how does this happen?” The gentleman answered me amiably. “I come here every year at this time of the season. The birds know me. They pass on the memory of my person through their generations. I make the cake that I offer. I know what they like and what ingredients to use. The arm and hand must be still and the wrist tilted so that they can clearly see the food. And then, when they come, stop thinking and love them very much. Would you like to try?” I asked my children to sit and wait on a nearby bench. I took the piece of cake, reached my hand out, and stood still. No sparrow dared approach. The kind old man stood beside me and took my hand. Immediately, some of the birds came and landed on my head, shoulders, and arm, while others pecked at the treat. The gentleman let go of me. Immediately the birds fled. He took my hand and asked me to take my son’s hand, and he another hand, so that my children formed a chain. We did. The birds returned and perched fearlessly on our bodies. Every time the old man let go of us, the sparrows fled. I realized that for the birds when their benefactor, full of goodness, took us by the hand, we became part of him. When he let go of us, we went back to being ourselves, frightening humans. I did not want to disrupt the work of this saintly man any longer. I offered him money. He absolutely would not accept. I never saw him again. Thanks to him, I understood certain passages of the Gospels: Jesus blesses children without uttering any prayer, just by putting his hands on them (Matthew 19:13–15). In Mark 16:18, the Messiah commands his apostles, “They shall lay hands on the sick, and they shall recover.” St. John the Apostle says mysteriously in his first epistle, 1.1, “That which was from the beginning, which we have heard, which we have seen with our eyes, which we have looked upon, and our hands have handled, of the Word of life.

For abolitionists, who advocated the immediate emancipation of all slaves, and free-soilers, who simply opposed the spread of slavery into the western territories, the existence of such a group proved the destructive effect of slavery on social morals and human industry and the inordinate economic power of the planter elite. It also served as an implicit warning of the disastrous consequences of the spread of slavery into nonslaveholding regions and its debilitating effect on the work ethic of otherwise stalwart white farmers. For slave-holders, particularly those at the apex of southern society, the idleness of rural working-class whites justified the “peculiar institution” and made clear the need for a planter-led economic and social hierarchy. Planter D. R. Hundley wrote, for example, that “poor whites” were “the laziest two-legged animals that walk erect on the face of the earth . . . [and exhibited] a natural stupidity or dullness of intellect that almost surpasses belief.” To abolitionists and proslavery ideologues alike, therefore, southern poor whites utterly lacked industry, intelligence, social propriety, and honor, the essential ingredients for political and social equality and thus should not be trusted with political decision-making.7 Northern and southern middle- to upper-class commentators perceived this class of people as so utterly degraded that they challenged their assertion of “whiteness,” the one claim southern working-class whites had to political equality, “normative” status, and social superiority to free and enslaved blacks. Like Byrd and the author of “The Carolina Sand-Hillers,” journalists and travel writers repeatedly compared “poor whites” unfavorably to other supposedly inferior people of color, be they enslaved blacks, Indians, or even Mexican peasants. Through a variety of arguments, including genetic inferiority, excessive interbreeding with “nonwhites,” and environmental factors, such as the destructive influences of the southern climate, rampant disease, and a woefully inadequate diet, these writers asserted that “poor whites” were neither truly “white” nor clearly “nonwhite” but instead, a separate “‘Cracker’ race” in all ways so debased that they had no capacity for social advancement. This attitude is clear in an 1866 article from the Boston Daily Advertiser that proclaimed that this social class had reached depths of “[s]uch filthy poverty, such foul ignorance, such idiotic imbecility” that they could never be truly civilized. “[T]ime and effort will lead the negro up to intelligent manhood,” the author concluded, “but I almost doubt if it will be possible to ever lift this ‘white trash’ into respectability.”8 Contempt for working-class whites was almost as strong among African Americans as among middle-class and elite whites. Enslaved African Americans invented derogatory terms containing explicit versions of “whiteness” such as “(poor) white trash” and “poor buckra” (a derivative form of the West African word for “white man”). Although relations between slaves and non-elite southern whites were complex, many slaves deeply resented the role of poor whites as overseers and patrol riders and adopted their owners’ view that elite southern planters were socially and morally superior. Many also believed that blacks, enslaved and free, formed a middle layer of social respectability between the planter aristocracy at the top of the social system and the “poor whites” at the bottom. The construction of a “poor white” and “white trash” social and cultural category thus allowed black slaves to carve out a space of social superiority, as well as permitted the white planter elite to justify enormous economic and social inequality among whites in a supposedly democratic society.9