New Flavors Quotes

For humans-trapped in biology-there was no mercy: we lived a while, we fussed around for a bit and died, we rotted in the ground like garbage. Time destroyed us all soon enough. But to destroy, or lose, a deathless thing-to break bonds stronger than the temporal-was a metaphysical uncoupling all its own, a startling new flavor of despair.

True love is delicate and kind, full of gentle perception and understanding, full of beauty and grace, full of joy unutterable. There should be some flavor of this in all our love for others. We are all one. We are one flesh in the Mystical Body as man and woman are said to be one flesh in marriage. With such a love one would see all things new; we would begin to see people as they really are, as God sees them.

She was like that, excited and delighted by little things, crossing her fingers before any remotely unpredictable event, like tasting a new flavor of ice cream, or dropping a letter in a mailbox. It was a quality he did not understand. It made him feel stupid, as if the world contained hidden wonders he could not anticipate, or see. He looked at her face, which, it occurred to him, had not grown out of its girlhood, the eyes untroubled, the pleasing features unfirm, as if they still had to settle into some sort of permanent expression. Nicknamed after a nursery rhyme, she had yet to shed a childhood endearment.

A traditional New Mexico Christmas differs from the rest of the world with four amazing traditions: tamales, bisochitos, empanadas, and luminarias. The first three Mexican specialties add delicious flavor to any meal, and the last one lights up our towns!

Food is one of the best things about being alive. Not just food. Good food. There is a chasm between sustenance and satisfaction, and while she spent the better part of three hundred years eating to stave off the pangs of hunger, she has spent the last fifty delighting in the discovery of flavor. So much of life becomes routine, but food is like music, like art, replete with the promise of something new.

My first impulse, when presented with any spanking-new piece of computer hardware, is to imagine how it will look in ten years’ time, gathering dust under a card table in a thrift shop.

The interaction of disparate cultures, the vehemence of the ideals that led the immigrants here, the opportunity offered by a new life, all gave America a flavor and a character that make it as unmistakable and as remarkable to people today as it was to Alexis de Tocqueville in the early part of the nineteenth century.

The minute you land in New Orleans, something wet and dark leaps on you and starts humping you like a swamp dog in heat, and the only way to get that aspect of New Orleans off you is to eat it off. That means beignets and crayfish bisque and jambalaya, it means shrimp remoulade, pecan pie, and red beans with rice, it means elegant pompano au papillote, funky file z'herbes, and raw oysters by the dozen, it means grillades for breakfast, a po' boy with chowchow at bedtime, and tubs of gumbo in between. It is not unusual for a visitor to the city to gain fifteen pounds in a week--yet the alternative is a whole lot worse. If you don't eat day and night, if you don't constantly funnel the indigenous flavors into your bloodstream, then the mystery beast will go right on humping you, and you will feel its sordid presence rubbing against you long after you have left town. In fact, like any sex offender, it can leave permanent psychological scars.

Dear Collector: We hate you. Sex loses all its power and magic when it becomes explicit, mechanical, overdone, when it becomes a mechanistic obsession. It becomes a bore. You have taught us more than anyone I know how wrong it is not to mix it with emotion, hunger, desire, lust, whims, caprices, personal ties, deeper relationships that change its color, flavor, rhythms, intensities. "You do not know what you are missing by your micro-scopic examination of sexual activity to the exclusion of aspects which are the fuel that ignites it. Intellectual, imaginative, romantic, emotional. This is what gives sex its surprising textures, its subtle transformations, its aphrodisiac elements. You are shrinking your world of sensations. You are withering it, starving it, draining its blood. If you nourished your sexual life with all the excitements and adventures which love injects into sensuality, you would be the most potent man in the world. The source of sexual power is curiosity, passion. You are watching its little flame die of asphyxiation. Sex does not thrive on monotony. Without feeling, inventions, moods, no surprises in bed. Sex must be mixed with tears, laughter, words, promises, scenes, jealousy, envy, all the spices of fear, foreign travel, new faces, novels, stories, dreams, fantasies, music, dancing, opium, wine. How much do you lose by this periscope at the tip of your sex, when you could enjoy a harem of distinct and never-repeated wonders? No two hairs alike, but you will not let us waste words on a description of hair; no two odors, but if we expand on this you cry Cut the poetry. No two skins with the same texture, and never the same light, temperature, shadows, never the same gesture; for a lover, when he is aroused by true love, can run the gamut of centuries of love lore. What a range, what changes of age, what variations of maturity and innocence, perversity and art . . . We have sat around for hours and wondered how you look. If you have closed your senses upon silk, light, color, odor, character, temperament, you must be by now completely shriveled up. There are so many minor senses, all running like tributaries into the mainstream of sex, nourishing it. Only the united beat of sex and heart together can create ecstasy.

In AP Bio, I learned that the cells in our body are replaced every seven years, which means that one day, I'll have a body full of cells that were never sick. But it also means that parts of me that knew and loved Sadie will disappear. I'll still remember loving her, but it'll be a different me who loved her. And maybe this is how we move on. We grow new cells to replace the grieving ones, diluting our pain until it loses potency. The percentage of my skin that touched hers will lessen until one day my lips won't be the same lips that kissed hers, and all I'll have are the memories. Memories of cottages in the woods, arranged in a half-moon. Of the tall metal tray return in the dining hall. Of the study tables in the library. The rock where we kissed. The sunken boat in Latham's lake, Sadie, snapping a photograph, laughing the lunch line, lying next to me at the movie night in her green dress, her voice on the phone, her apple-flavored lips on mine. And it's so unfair. All of it.

Perhaps they should feel this safe sand blow away so that their heads are uncovered for a time, so that they will have to taste not only the solid honesty of my red borscht, but the new flavor of the changing world.

COOL·NESS [KOOL-NIS] -noun CATCHING your mom gazing at the crazy crowd like she finally gets it WATCHING your dad head-banging like he’s Finn’s twin brother LEARNING that your new friends Tash and Kallie are a thousand times more complicated than you realized, and loving them for it FEELING every one of your boyfriend’s pounding drumbeats, and thinking it’s the most romantic music ever written REALIZING you’re completely unique . . . even in a crowd

She's got those big black eyes with plenty shiny white in them that makes them shine like brand new money and she knows what God gave women eyelashes for, too. Her hair is not what you might call straight. It's negro hair, but it's got a kind of white flavor. Like the piece of string out of a ham. It's not ham at all, but it's been around ham and got the flavor.

For humans—trapped in biology—there was no mercy: we lived a while, we fussed around for a bit and died, we rotted in the ground like garbage. Time destroyed us all soon enough. But to destroy, or lose, a deathless thing—to break bonds stronger than the temporal—was a metaphysical uncoupling all its own, a startling new flavor of despair.

I had thought fermentation was controlled death. Left alone, a head of cabbage molds and decomposes. It becomes rotten, inedible. But when brined and stored, the course of its decay is altered. Sugars are broken down to produce lactic acid, which protects it from spoiling. Carbon dioxide is released and the brine acidifies. It ages. Its color and texture transmute. Its flavor becomes tarter, more pungent. It exists in time and transforms. So it is not quite controlled death, because it enjoys a new life altogether. The memories I had stored, I could not let fester. Could not let trauma infiltrate and spread, to spoil and render them useless. They were moments to be tended. The culture we shared was active, effervescent in my gut and in my genes, and I had to seize it, foster it so it did not die in me. So that I could pass it on someday. The lessons she imparted, the proof of her life lived on in me, in my every move and deed. I was what she left behind. If I could not be with my mother, I would be her.

She thought she'd sampled every flavor of loneliness, but this one was new. She should have felt less lonely, not more, but like flame appears brighter in the darkness, her isolation cut even deeper with a stranger filling spaces usually left empty.

The food problem is a flavor problem. For half a century, we've been making the stuff people should eat--fruits, vegetables, whole grains, unprocessed meats--incrementally less delicious. Meanwhile, we've been making the food people shouldn't eat--chips, fast food, soft drinks, crackers--taste ever more exciting. The result is exactly what you'd expect.

You are simply like a bowl of vanilla ice-cream that is being introduced to a bunch of new flavors, including a couple of bananas, fruit toppings, and a whole lot of nuts.

All of the designers I have met up to this point have been very nice, although upon being introduced to Karl Lagerfeld, he looks me up and down and dismisses me with the not super-kind, "What can you write that hasn't been written already?" He's absolutely right, I have no idea. I can but try. The only thing I can come up with right now is that Lagerfeld's powdered white ponytail has dusted the shoulders of his suit with what looks like dandruff but isn't....seated on a tiny velvet chair, with his large doughy rump dominating the miniature piece of furniture like a loose, flabby, ass-flavored muffin over-risen from its pan, he resembles a Daumier caricature of some corpulent, overfed, inhumane oligarch drawn sitting on a commode, stuffing his greedy throat with the corpses of dead children, while from his other end he shits out huge, malodorous piles of tainted money. How's that for new and groundbreaking, Mr. L.?

They saw even more ungodly things—the first zipper; the first-ever all-electric kitchen, which included an automatic dishwasher; and a box purporting to contain everything a cook would need to make pancakes, under the brand name Aunt Jemima’s. They sampled a new, oddly flavored gum called Juicy Fruit, and caramel-coated popcorn called Cracker Jack. A new cereal, Shredded Wheat, seemed unlikely to succeed—“shredded doormat,” some called it—but a new beer did well, winning the exposition’s top beer award. Forever afterward, its brewer called it Pabst Blue Ribbon.

Three years later, a new girl sits cross-legged on your bed. She tastes like a different flavor of bubblegum than you are used to. She opens up a book that you had to read in high school, and a folded picture of us falls out of chapter three. Now there are two unfinished stories resting in her lap. Inevitably, she asks, and you tell her. You say: I dated her a while back. You don’t say: Sometimes, when I’m holding you, I imagine the smell of her vanilla perfume. You say: She was younger than me. You don’t say: The sixteen summers in her bones warmed the eighteen winters my skin had weathered. You say: It’s nothing now. You don’t say: But it was everything then.

To survive in China you must reveal nothing to others. Or it could be used against you … That’s why I’ve come to think the deepest part of the self is best left unclear. Like mist and clouds in a Chinese landscape painting, hide the private part behind your social persona. Let your public self be like rice in a dinner: bland and inconspicuous, taking on the flavors of its surroundings while giving off no flavor of its own.

She was like that, excited and delighted by little things, crossing her fingers before any remotely unpredictable event, like tasting a new flavor of ice cream, or dropping a letter in a mailbox. It was a quality he did not understand. It made him feel stupid, as if the world contained hidden wonders he could not anticipate, or see.

Cinnamon, I realized, is the flavor equivalent of being hugged by your grandmother.

Like any oppressed people, they defined themselves by what offended them, which would give New England its gritty flavor and, it has been argued, America its independence.

Sensuality never runs out of new, delicious, and orgasmic flavours. In fact, it’s got more flavours than can ever be tasted in a million lifetimes. It’s flavours are new every morning.

There is a Western phenomenon called the male midlife crisis. Very often it is heralded by divorce. What history might have done to you, you bring about on purpose: separation from woman and child. Don’t tell me that such men aren’t tasting the ancient flavors of death and defeat. In America, with divorce achieved, the midlifer can expect to be more recreational, more discretionary. He can almost design the sort of crisis he is going to have: motorbike, teenage girlfriend, vegetarianism, jogging, sports car, mature boyfriend, cocaine, crash diet, powerboat, new baby, religion, hair transplant. Over here, now, there’s no angling around for your male midlife crisis. It is brought to you and it is always the same thing. It is death.

You've got to take time for you, or your internal organs get all shriveled and your skin goes saggy. I read all about it. Anyway, Trina's got some outrageous new body paint." "No. Absolutely. I don't do body paint." Mavis rolled her eyes. "For me, Dallas. We know you. But I think you should give it a try one of these days. I bet Roarke would really go for the Gold-Dust. It does amazing things for the boobs. Makes them sparkle." "I don't want sparkling boobs." "It's flavored, too. Frangipani." "Really?" Roarke blew out a stream of smoke. "I'm very fond of tropical flavors.

Each new relationship was ‘different’ and he ‘really meant it this time.’ But he was like a kid eating a bag of M&M’s for the first time. With each new color he tried, he got excited about getting a new flavor. But once that candy coating melted off, it was still just plain old chocolate like the one before it.

For humans—trapped in biology—there was no mercy: we lived a while, we fussed around for a bit and died, we rotted in the ground like garbage. Time destroyed us all soon enough. But to destroy, or lose, a deathless thing—to break bonds stronger than the temporal—was a metaphysical uncoupling all its own, a startling new flavor of despair. My

It is a common sentence that Knowledge is power; but who hath duly Considered or set forth the power of Ignorance? Knowledge slowly builds up what Ignorance in an hour pulls down. Knowledge, through patient and frugal centuries, enlarges discovery and makes record of it; Ignorance, wanting its day’s dinner, lights a fire with the record, and gives a flavor to its one roast with the burned souls of many generations. Knowledge, instructing the sense, refining and multiplying needs, transforms itself into skill and makes life various with a new six days’ work; comes Ignorance drunk on the seventh, with a firkin of oil and a match and an easy “Let there not be,” and the many-coloured creation is shriveled up in blackness. Of a truth, Knowledge is power, but it is a power reined by scruple, having a conscience of what must be and what may be; whereas Ignorance is a blind giant who, let him but wax unbound, would make it a sport to seize the pillars that hold up the long-wrought fabric of human good, and turn all the places of joy dark as a buried Babylon.

Modern food may be the most compelling lie humans have ever told.

It seemed that angels carried a cherry flavor in their mouths and it was her favorite.

Are humans nutritional idiots? Our palates aren't just out of tune with our bodily needs. Our palates are out to kill us.

The lesson about food is that the most predictable and the most orderly outcomes are always not the best. They are just easier to describe. Fads are orderly. Food carts and fires aren't. Feeding the world could be a delicious mess, full of diverse flavors and sometimes good old-fashioned smoke.

Life had to be lived forward. And it all had to happen exactly the way that it did or she may not have found herself here, in this moment, with her best friends and a brand-new frozen yogurt flavor.

The past went a-way. When faced with a totally new situation, we tend always to attach ourselves to the objects, to the flavor of the most recent past. We look at the present through a rear-view mirror.

Can these foods [low-fat, vitamin-enriched, etc] even be called "healthy"? Perhaps we should think about it this way: If you cut a batch of pharmaceutical-grade cocaine with chai, you could say with some degree of honesty that it is "healthier," "less addictive," and "now with chai!" But would you say it's "good for you"?

An orange day, a happy day, a brand-new day in the secret language that only the three of us seemed to understand. "Mmmmm," Daddy said, taking a bite of his roll. "Orange wakes you up, but cinnamon makes you remember.

Too often we only identify the crucial points in our lives in retrospect. At the time we are too absorbed in the fetid detail of the moment to spot where it is leading us. But not this time. I was experiencing one of my dad’s deafening moments. If my life could be understood as a meal of many courses (and let’s be honest, much of it actually was), then I had finished the starters and I was limbering up for the main event. So far, of course, I had made a stinking mess of it. I had spilled the wine. I had dropped my cutlery on the floor and sprayed the fine white linen with sauce. I had even spat out some of my food because I didn’t like the taste of it. “But it doesn’t matter because, look, here come the waiters. They are scraping away the debris with their little horn and steel blades, pulled with studied grace from the hidden pockets of their white aprons. They are laying new tablecloths, arranging new cutlery, placing before me great domed wine glasses, newly polished to a sparkle. There are more dishes to come, more flavors to try, and this time I will not spill or spit or drop or splash. I will not push the plate away from me, the food only half eaten. I am ready for everything they are preparing to serve me. Be in no doubt; it will all be fine.” (pp.115-6)

From now on this is an entirely different story. Completely new and unpredictable. I do not know how this story will unfold. As I said, neither you nor I nor anyone can ever know whether a story is happy or tragic. It may be impossible to categorize a story so neatly in the first place. Life takes on various flavors as it flows. I've decided to confront it. Confront whatever life throws at me, as I always have. And however much I can feel, nothing more, nothing less.

The flavor was nothing like beer. It was closer to cheap champagne mixed with Sprite, and—unlike beer—it was the opposite of an acquired taste. Every new Zima went down slightly worse than the previous Zima. There was, however, something perversely enticing about a drink that seemed to come from a post-apocalyptic wasteland in which color did not exist.

While dragging herself up she had to hang onto the rail. Her twisted progress was that of a cripple. Once on the open deck she felt the solid impact of the black night, and the mobility of the accidental home she was about to leave. Although Lucette had never died before—no, dived before, Violet—from such a height, in such a disorder of shadows and snaking reflections, she went with hardly a splash through the wave that humped to welcome her. That perfect end was spoiled by her instinctively surfacing in an immediate sweep — instead of surrendering under water to her drugged lassitude as she had planned to do on her last night ashore if it ever did come to this. The silly girl had not rehearsed the technique of suicide as, say, free-fall parachutists do every day in the element of another chapter. Owing to the tumultuous swell and her not being sure which way to peer through the spray and the darkness and her own tentaclinging hair—t,a,c,l—she could not make out the lights of the liner, an easily imagined many-eyed bulk mightily receding in heartless triumph. Now I’ve lost my next note. Got it. The sky was also heartless and dark, and her body, her head,and particularly those damned thirsty trousers, felt clogged with Oceanus Nox, n,o,x. At every slap and splash of cold wild salt, she heaved with anise-flavored nausea and there was an increasing number, okay, or numbness, in her neck and arms. As she began losing track of herself, she thought it proper to inform a series of receding Lucettes—telling them to pass it on and on in a trick-crystal regression—that what death amounted to was only a more complete assortment of the infinite fractions of solitude. She did not see her whole life flash before her as we all were afraid she might have done; the red rubber of a favorite doll remained safely decomposed among the myosotes of an un-analyzable brook; but she did see a few odds and ends as she swam like a dilettante Tobakoff in a circle of brief panic and merciful torpor. She saw a pair of new vairfurred bedroom slippers, which Brigitte had forgotten to pack; she saw Van wiping his mouth before answering, and then, still withholding the answer, throwing his napkin on the table as they both got up; and she saw a girl with long black hair quickly bend in passing to clap her hands over a dackel in a half-tom wreath. A brilliantly illumined motorboat was launched from the not-too-distant ship with Van and the swimming coach and the oilskin-hooded Toby among the would-be saviors; but by that time a lot of sea had rolled by and Lucette was too tired to wait. Then the night was filled with the rattle of an old but still strong helicopter. Its diligent beam could spot only the dark head of Van, who, having been propelled out of the boat when it shied from its own sudden shadow, kept bobbing and bawling the drowned girl’s name in the black, foam-veined, complicated waters.

What a joy life is when you have made a close working partnership with Nature, helping her to produce for the benefit of mankind new forms, colors, and perfumes in flowers which were never known before; fruits in form, size, and flavor never before seen on this globe." -Luther Burbank.

You’ll just have to trust me, elemental.” “Trust.” He rolled the word over in his mouth as if it were a new flavor he was testing. “You know me,” he said finally. “Up to try anything once.” He lowered his lips to my ear. His breath was hot and his lips wet. “But don’t give me a reason to regret it.

At Rainbow Cake, January's special flavors would be dark chocolate and coffee, those pick-me-ups we all needed to start the day- or a new year. To me, their toasty-toasty flavors said that even if you only had a mere handful of beans and your life went up in flames, you could still create something wonderful. A little trial by fire could do you good. After all, if it worked so well with raw cacao and coffee beans, it could work for others, including me.

He is a type of our best — our rarest. Electrical, I was going to say, beyond anyone, perhaps, ever was: charged, surcharged. Not a founder of new philosophies — not of that build. But a towering magnetic presence, filling the air about with light, warmth, inspiration. A great intellect, penetrating, in ways (on his field) the best of our time — to be long kept, cherished, passed on... It should not be surprising that I am drawn to Ingersoll, for he is 'Leaves of Grass.' He lives, embodies, the individuality I preach. 'Leaves of Grass' utters individuality, the most extreme, uncompromising. I see in Bob the noblest specimen —American-flavored—pure out of the soil, spreading, giving, demanding light. {Whitman's thought on his good friend, the great Robert Ingersoll}

Southern political personalities, like sweet corn, travel badly. They lose flavor with every hundred yards away from the patch. By the time they reach New York, they are like Golden Bantam that has been trucked up from Texas ― stale and unprofitable. The consumer forgets that the corn tastes different where it grows.

Here I am, here to please, to knock on your heart, tug on your sleeve, and sir, do you have a moment to discuss your life goals? The state of the economy? The state that wants secession? The recession of hair, of tides? The ceasefire and the forest fire and the brand-new flavor of fire-roasted pretzels? The exegesis of today’s front-page headlines? The story of how the world will end, slash, how the world began, slash, what kind of world is this, anyway, slash, how ‘bout that certain team that plays that certain sport? How about the environment? The economy? The bathroom? As in, can I use yours? Do you like comedy? Would you perhaps consider a list of vintage novelties you played with as a child? A listicle of popsicles you ate as a child? The story of your inner child? The story of the baby and the bathwater? The story of the baby otter and the baby giraffe and their unlikely friendship? “Can you just skip the stories and give me the pamphlet?

For humans—trapped in biology—there was no mercy: we lived a while, we fussed around for a bit and died, we rotted in the ground like garbage. Time destroyed us all soon enough. But to destroy, or lose, a deathless thing—to break bonds stronger than the temporal—was a metaphysical uncoupling all its own, a startling new flavor of despair

I love humanity, which has been a constant delight to me during all my seventy-seven years of life; and I love flowers, trees, animals, and all the works of Nature as they pass before us in time and space. What a joy life is when you have made a close working partnership with Nature, helping her to produce for the benefit of mankind new forms, colors, and perfumes in flowers which were never known before; fruits in form, size, and flavor never before seen on this globe; and grains of enormously increased productiveness, whose fat kernels are filled with more and better nourishment, a veritable storehouse of perfect food—new food for all the world's untold millions for all time to come.

At Delmonico’s, the celebrated New York restaurant, customers could order pumpernickel rye ice cream and asparagus ice cream, among many other unexpected flavors. Manhattan

This summer there was a different flavor to her. Libby noticed it right away. Like a song she couldn’t place. There was something slippery and new about her sister.

One day, maybe, when Ava has settled in a new home, she will need a sweet substitute for baking, a remedy for a sore throat, some flavor for her tea. She will stand in her pantry, and her hand will close around that jar. Maybe so much time will have passed that she will not remember where it came from. But in all those years, it will never go bad. It will keep, until she’s ready.

My mother was born on Valentine’s Day and because of that, I have oddly always loved Valentine’s Day. I have friends who absolutely hate the day. And I get that, I do. I can see through it as much as the next person, but I still believe that at its core, it’s a day to recognize love. A day to send a note to someone, eye a new crush, make out, open champagne or sparkling apple cider, pop a cinnamon flavored gummy, and just remember for a moment that even if you’re not in love at the moment, love exists. That even when we don’t have love, there is the possibility of love.

All Carolina folk are crazy for mayonnaise, mayonnaise is as ambrosia to them, the food of their tarheeled gods. Mayonnaise comforts them, causes the vowels to slide more musically along their slow tongues, appeasing their grease-conditioned taste buds while transporting those buds to a place higher than lard could ever hope to fly. Yellow as summer sunlight, soft as young thighs, smooth as a Baptist preacher's rant, falsely innocent as a magician's handkerchief, mayonnaise will cloak a lettuce leaf, some shreds of cabbage, a few hunks of cold potato in the simplest splendor, restyling their dull character, making them lively and attractive again, granting them the capacity to delight the gullet if not the heart. Fried oysters, leftover roast, peanut butter: rare are the rations that fail to become instantly more scintillating from contact with this inanimate seductress, this goopy glory-monger, this alchemist in a jar. The mystery of mayonnaise-and others besides Dickie Goldwire have surely puzzled over this_is how egg yolks, vegetable oil, vinegar (wine's angry brother), salt, sugar (earth's primal grain-energy), lemon juice, water, and, naturally, a pinch of the ol' calcium disodium EDTA could be combined in such a way as to produce a condiment so versatile, satisfying, and outright majestic that mustard, ketchup, and their ilk must bow down before it (though, a at two bucks a jar, mayonnaise certainly doesn't put on airs)or else slink away in disgrace. Who but the French could have wrought this gastronomic miracle? Mayonnaise is France's gift to the New World's muddled palate, a boon that combines humanity's ancient instinctive craving for the cellular warmth of pure fat with the modern, romantic fondness for complex flavors: mayo (as the lazy call it) may appear mild and prosaic, but behind its creamy veil it fairly seethes with tangy disposition. Cholesterol aside, it projects the luster that we astro-orphans have identified with well-being ever since we fell from the stars.

Flavor factories churn out chemical desire. We spray, squirt, and inject hundreds of millions of pounds of those chemicals on food every year, and then we find ourselves surprised and alarmed that people keep eating. We have become so talented at soaking our food in fakeness that the leading cause of preventable death - smoking - bears a troubling resemblance to the second leading cause of preventable death - obesity.

And now I am engulfed in this new flavor, so different from the light but humorless flavor of the Anapa and the thick bitter taste of the Mumbanyo, this rich deep resonant complex flavor that I am only getting my first sips of and yet how do I explain these differences to an average American who will take one look at the photographs and see black men & women with bones through their noses and lump them in a pile marked Savages?

Within the fair’s buildings visitors encountered devices and concepts new to them and to the world. They heard live music played by an orchestra in New York and transmitted to the fair by long-distance telephone. They saw the first moving pictures on Edison’s Kinetoscope, and they watched, stunned, as lightning chattered from Nikola Tesla’s body. They saw even more ungodly things—the first zipper; the first-ever all-electric kitchen, which included an automatic dishwasher; and a box purporting to contain everything a cook would need to make pancakes, under the brand name Aunt Jemima’s. They sampled a new, oddly flavored gum called Juicy Fruit, and caramel-coated popcorn called Cracker Jack. A new cereal, Shredded Wheat, seemed unlikely to succeed—“shredded doormat,” some called it—but a new beer did well, winning the exposition’s top beer award. Forever afterward, its brewer called it Pabst Blue Ribbon. Visitors also encountered the latest and arguably most important organizational invention of the century, the vertical file, created by Melvil Dewey, inventor of the Dewey Decimal System. Sprinkled among these exhibits were novelties of all kinds. A locomotive made of spooled silk. A suspension bridge built out of Kirk’s Soap. A giant map of the United States made of pickles. Prune makers sent along a full-scale knight on horseback sculpted out of prunes, and the Avery Salt Mines of Louisiana displayed a copy of the Statue of Liberty carved from a block of salt. Visitors dubbed it “Lot’s Wife.

She inhales, stealing some of my breaths. I breathe into her, giving her more. Our tongues touch and our guilt intertwines and my fingers slide through the hair God made specifically for her. My new favorite flavor is Rachel.

Yubbazubbies, you are yummy, you are succulent and sweet, you are splendidly delicious, quite delectable to eat, how I smack my lips with relish when you bump against my knees, then nuzzle up beside me, chirping, "Eat us if you please!" You are juicy, Yubbazubbies, you are tender, never tough, you are appetizing morsels, I can never get enough, you have captivating flavors and a tantalizing smell, a bit like candied apple, and a bit like caramel. Yubbazubbies, you are luscious, you are soft and smooth as silk, like a dish of chicken dumplings, or a glass of chocolate milk, even when I'm hardly hungry, I am sure to taste a few, and I'm never disappointed, Yubbazubbies, I love you.

Yes, part of the problem is junk food. There’s more of it, and it’s more alluring than ever. But nonjunk food is a bigger problem. It isn’t as flavorful as it used to be, which has the inverse effect of making junk food yet more enticing. Even worse, we’re turning real food into junk food.Thanks to its off-putting insipidness, we coat it in calories, drench it in dressing, and dust it in synthetic flavor. The more bland it becomes, the harder we try to make it seem real.

Feel the greatness This is a great day to be alive. This is a great day to be who you are, where you are, and the way you are. On this day, you can begin by assuming the best. Then you can follow through and do everything in your power to make it happen. Today there will be all kinds of challenges and frustrations. And today, you can use each one of them as a way to grow stronger, more compassionate, more capable and more accomplished. This is a day that’s too unique and precious to waste. This is a day that’s filled with new and exciting possibilities for making a difference. Though there are certainly things to complain about, there is much more to be thankful for. Focus on the gratitude instead of the shortcomings, and you’ll invite today’s special flavor of abundance into your life. This is a great day to be positive, purposeful and filled with enthusiasm for all you can do. Feel all the potential greatness in this day, and get busy bringing it to life in your own special way. — Ralph Marston

Dear New Orleans, What a big, beautiful mess you are. A giant flashing yellow light—proceed with caution, but proceed. Not overly ambitious, you have a strong identity, and don’t look outside yourself for intrigue, evolution, or monikers of progress. Proud of who you are, you know your flavor, it’s your very own, and if people want to come taste it, you welcome them without solicitation. Your hours trickle by, Tuesdays and Saturdays more similar than anywhere else. Your seasons slide into one another. You’re the Big Easy…home of the shortest hangover on the planet, where a libation greets you on a Monday morning with the same smile as it did on Saturday night. Home of the front porch, not the back. This engineering feat provides so much of your sense of community and fellowship as you relax facing the street and your neighbors across it. Rather than retreating into the seclusion of the backyard, you engage with the goings-on of the world around you, on your front porch. Private properties hospitably trespass on each other and lend across borders where a 9:00 A.M. alarm clock is church bells, sirens, and a slow-moving eight-buck-an-hour carpenter nailing a windowpane two doors down. You don’t sweat details or misdemeanors, and since everybody’s getting away with something anyway, the rest just wanna be on the winning side. And if you can swing the swindle, good for you, because you love to gamble and rules are made to be broken, so don’t preach about them, abide. Peddlin worship and litigation, where else do the dead rest eye to eye with the livin? You’re a right-brain city. Don’t show up wearing your morals on your sleeve ’less you wanna get your arm burned. The humidity suppresses most reason so if you’re crossing a one-way street, it’s best to look both ways. Mother Nature rules, the natural law capital “Q” Queen reigns supreme, a science to the animals, an overbearing and inconsiderate bitch to us bipeds. But you forgive her, and quickly, cus you know any disdain with her wrath will reap more: bad luck, voodoo, karma. So you roll with it, meander rather, slowly forward, takin it all in stride, never sweating the details. Your art is in your overgrowth. Mother Nature wears the crown around here, her royalty rules, and unlike in England, she has both influence and power. You don’t use vacuum cleaners, no, you use brooms and rakes to manicure. Where it falls is where it lays, the swerve around the pothole, the duck beneath the branch, the poverty and the murder rate, all of it, just how it is and how it turned out. Like a gumbo, your medley’s in the mix. —June 7, 2013, New Orleans, La.

Hunter's stew is also known as hunter's pot or perpetual stew. It is made in a large pot, and the ingredients are anything you can find. The idea is that it is never finished, never emptied all the way- instead it is topped up perpetually. It is a stew with an unending cycle. It is a stew that can last for years. It dates back to medieval Poland, first made in cauldrons no one bothered to empty or wash. It began with the simmering of game meat- pigeon, hare, hen, pheasant, rabbit- just anything you could get your hands on. It would then be supplemented with foraged vegetables, seasoned with wild herbs. Sometimes spices or even wine would be added. Then, as time went by, additional food scraps and leftovers were thrown in- recently harvested produce, stale hunks of bread, newly slaughtered meat, or beans dried for the winter months. It would exist in perpetuity, always the same, always new. Traditionally the stew has spicy, savory, and sour notes. An element of sourness is absolutely necessary to cut through the rich and intense flavor. It is said to improve with age.

Most of us have heard by now that the government is supposedly developing a new variety of the qiguo, superior in flavor, more stable in its effects. They say it will be sweeter, that its trees will bear fruit in all seasons. Especially as the winter sets in, we are impatient to try it.

What a joy life is when you have made a close working partnership with Nature, helping her to produce for the benefit of mankind new forms, colors, and perfumes in flowers which were never known before; fruits in form, size, and flavor never before seen on this globe.”—Luther Burbank. “It’s the

Goats' refusal of young blackbrush shoots, furthermore, is outright. They want nothing to do with it. Provenza pointed at his hand, then his arm and body, and said, "Every organ and every cell has receptors similar to what's in your nose and on your tongue." Creatures communicate within their environment the same way they communicate within their own bodies -- through chemical trigger substances that bind to receptors and produce responses. "It's all part of a feedback system," Provenza said, "that tells the body what's good and what isn't." Goats are not stupid after all. They don't bumble through the world eating what they were born to like. They experience need states, satisfaction, and delight along with aversions to strong a mere hint of something can make them turn away in disgust. Flavor is what nutrition feels like to a goat. If goats had a word for delicious, it would have two meanings. The first would be: I like this. The second would be: This is what my body needs. For goats, they are the same thing.

THE DEATH OF SALADIN You left ground and sky weeping, mind and soul full of grief. No one can take your place in existence or in absence. Both mourn, the angels, the prophets, and this sadness I feel has taken from me the taste of language, so that I can't say the flavor of my being apart. The roof of the kingdom within has collapsed! When I say the word YOU, I mean a hundred universes. Pouring grief water, or secret dripping in the heart, eyes in the head or eyes of the soul, I saw yesterday that all these flow out to find you when you're not here. That bright fire bird Saladin went like an arrow, and now the bow trembles and sobs. If you know how to weep for human beings, weep for Saladin.

Nobody from the Amazing Kingdom bothered to check with previous employers, such as the New York City Police Department, to inquire about allegations of bribery, moral turpitude, substance abuse, witness tampering and the unnecessary use of deadly force, to wit, the pistol-whipping of a young man suspected of shoplifting a bag of cheese-flavored Doritos.

Every generation of children instinctively nests itself in nature, no matter matter how tiny a scrap of it they can grasp. In a tale of one city child, the poet Audre Lord remembers picking tufts of grass which crept up through the paving stones in New York City and giving them as bouquets to her mother. It is a tale of two necessities. The grass must grow, no matter the concrete suppressing it. The child must find her way to the green, no matter the edifice which would crush it. "The Maori word for placenta is the same word for land, so at birth the placenta is buried, put back in the mothering earth. A Hindu baby may receive the sun-showing rite surya-darsana when, with conch shells ringing to the skies, the child is introduced to the sun. A newborn child of the Tonga people 'meets' the moon, dipped in the ocean of Kosi Bay in KwaZulu-Natal. Among some of the tribes of India, the qualities of different aspects of nature are invoked to bless the child, so he or she may have the characteristics of earth, sky and wind, of birds and animals, right down to the earthworm. Nothing is unbelonging to the child. "'My oldest memories have the flavor of earth,' wrote Frederico García Lorca. In the traditions of the Australian deserts, even from its time in the womb, the baby is catscradled in kinship with the world. Born into a sandy hollow, it is cleaned with sand and 'smoked' by fire, and everything -- insects, birds, plants, and animals -- is named to the child, who is told not only what everything is called but also the relationship between the child and each creature. Story and song weave the child into the subtle world of the Dreaming, the nested knowledge of how the child belongs. "The threads which tie the child to the land include its conception site and the significant places of the Dreaming inherited through its parents. Introduced to creatures and land features as to relations, the child is folded into the land, wrapped into country, and the stories press on the child's mind like the making of felt -- soft and often -- storytelling until the feeling of the story of the country is impressed into the landscape of the child's mind. "That the juggernaut of ants belongs to a child, belligerently following its own trail. That the twitch of an animal's tail is part of a child's own tale or storyline, once and now again. That on the papery bark of a tree may be written the songline of a child's name. That the prickles of a thornbush may have dynamic relevance to conscience. That a damp hollow by the riverbank is not an occasional place to visit but a permanent part of who you are. This is the beginning of belonging, the beginning of love. "In the art and myth of Indigenous Australia, the Ancestors seeded the country with its children, so the shimmering, pouring, circling, wheeling, spinning land is lit up with them, cartwheeling into life.... "The human heart's love for nature cannot ultimately be concreted over. Like Audre Lord's tufts of grass, will crack apart paving stones to grasp the sun. Children know they are made of the same stuff as the grass, as Walt Whitman describes nature creating the child who becomes what he sees: There was a child went forth every day And the first object he look'd upon, that object he became... The early lilacs became part of this child... And the song of the phoebe-bird... In Australia, people may talk of the child's conception site as the origin of their selfhood and their picture of themselves. As Whitman wrote of the child becoming aspects of the land, so in Northern Queensland a Kunjen elder describes the conception site as 'the home place for your image.' Land can make someone who they are, giving them fragments of themselves.

My knees almost buckled as I tasted blueberry honey, raspberry honey, wildflower honey, sunflower honey---I bought six jars without even thinking. "What are you going to do with all that?" Jane asked. "I have no idea, but I sense lots of baking, even some infusions. I can take what we don't use back to New York. Honey carries such local flavor; they'll be so fresh at Feast.

Un Petit Phenix is born as Lillian's is resurrected, even more beautiful than before, with new wallpaper, new windows, and repaired chairs. It is a cinnamon macaron, pressed together with dark chili chocolate ganache. The result is surprisingly delicious- spicy, sweet, lingering long in your mouth, like a bowl of Aztec hot chocolate. It tastes best with a shot of the blackest coffee.

Walt's father had been shopping with his son on a Sunday afternoon when he'd wandered into All Saints' Passage and found the bookshop. A silent boy, Walt still hadn't spoken, so there was no reason to think he'd be interested in reading yet. But when Walt snuck through the door, under his father's arm, he let out a gasp of delight. He had stepped into a kingdom: an oak labyrinth of bookshelves, corridors and canyons of literature beckoning him, whispering enchanting words Walt had never heard before. The air was smoky with the scent of leather, ink and paper, caramel-rich and citrus-sharp. Walt stuck out his small tongue to taste this new flavor and grinned, sticky with excitement. And he knew, all of a sudden and deep in his soul, that this was a place he belonged more than any other.

The trend is for the following new coffee drinks: espresso, a shot of hot strong caffè served in a small cup with hot cream and sweetener; cappuccino, a blend of espresso and steamed and foamed hot milk; caffè latte, same ingredients as cappuccino but with more steamed and less foamed milk; and cafe mocha, mostly steamed milk with a shot of espresso and mocha syrup. All these coffees may have cinnamon, chocolate, plus additional flavors added.Δ

The heat of the day had long since retreated into the desert, and the city, which had drowsed through the hot afternoon, was finally coming alive. The streets filled with people drinking tea and gossiping, laughing, and visiting friends. Old men played chatrang on boards set up outside cafes; children stayed up long past their bedtimes playing their own games on the sidewalks. Men and women bought rose-flavored ices and trinkets from nighttime vendors.

No one can say what the inner life is, but poetry tries to, and no one can say what poetry is, but let's be bold and claim that there are two major streamings in consciousness, particularly in the ecstatic life, and in Rumi's poetry: call them fana and baqa, Arabic words that refer to the play and intersection of human with divine. Rumi's poetry occurs in that opening, a dervish doorway these energies move through in either direction. A movement out, a movement in. Fana is the streaming that moves from the human out into mystery-the annihilation, the orgasmic expansion, the dissolving swoon into the all. The gnat becomes buttermilk; a chickpea disappears into the flavor of the soup; a dead mule decays into salt flat; the infant turns to the breast. These wild and boundaryless absorptions are the images and the kind of poem Rumi is most well known for, a drunken clairvoyant tavern voice that announces, "Whoever brought me here will have to take me home.

It may be that a taste for Bittor’s cooking, for his obsessive, slightly mad investigation into the nature of wood and fire and food, has been prepared by our culture’s ongoing attempt to transcend all those things, not just with molecular gastronomy, but with artificial flavors and colors, synthetic food experiences of every kind, even the microwave oven. High and low, this is an age of the jaded palate, ever hungry for the next new taste, the next new sensation, for mediated experiences of every kind.

I've been developing killer updated versions of things like Black Forest cake, now with bittersweet devil's food cake, a dried-cherry conserve, and whipped vanilla creme fraiche. I've perfected a new carrot cake, adding candied chunks of parsnips and rum-soaked golden raisins to the cake and mascarpone to the frosting. And my cheeky take on homemade Pop-Tarts will be available in three flavors- blueberry, strawberry, and peanut butter and jelly- and I've even ordered fun little silver Mylar bags to pack them in.

The seafood is so fresh it is otherworldly! Their rich umami flavors swirl together in my mouth like a whirlpool! The pike is transcendental fresh, yes? It's tender and fatty and melty sweet!" "I'm impressed he had the strength to cram this much powerful umami into a single dish! So refined, yet utterly savage. Ryo Kurokiba has reached a new pinnacle!" "That looks sooo good!" "But still, do all Japan pike have this much flavor in season?" "Good point. Not all do. How did he manage to create this strong of a flavor while using hardly any seasonings? Hm? Wait... it's faint, but I smell hints of a refreshing scent. A scent that is not seafood!" "It is the fragrance of herbs." "Exactly! I added a pat of this to the dish!" "Aha! Herb butter! Finely chopped herbs and spices are mixed into softened butter... ... and then wrapped up and chilled in the refrigerator for a day to allow the flavors to meld." "I stuck a pat of homemade herb butter into each wrap right before I put 'em in the oven. Baking on low heat made the butter melt slowly... ... allowing its richness to seep into every nook and cranny of the entire dish!" Both flavor and fragrance have the punch of an exploding warhead! What an impeccably violent dish!

This is not the "relativism of truth" presented by journalistic takes on postmodernism. Rather, the ironist's cage is a state of irony by way of powerlessness and inactivity: In a world where terrorism makes cultural relativism harder and harder to defend against its critics, marauding international corporations follow fair-trade practices, increasing right-wing demagoguery and violence can't be answered in kind, and the first black U.S. president turns out to lean right of center, the intelligentsia can see no clear path of action. Irony dominates as a "mockery of the promise and fitness of things," to return to the OED definition of irony. This thinking is appropriate to Wes Anderson, whose central characters are so deeply locked in ironist cages that his films become two-hour documents of them rattling their ironist bars. Without the irony dilemma Roth describes, we would find it hard to explain figures like Max Fischer, Steve Zissou, Royal Tenenbaum, Mr. Fox, and Peter Whitman. I'm not speaking here of specific political beliefs. The characters in question aren't liberals; they may in fact, along with Anderson himself, have no particular political or philosophical interests. But they are certainly involved in a frustrated and digressive kind of irony that suggests a certain political situation. Though intensely self-absorbed and central to their films, Anderson's protagonists are neither heroes nor antiheroes. These characters are not lovable eccentrics. They are not flawed protagonists either, but are driven at least as much by their unsavory characteristics as by any moral sense. They aren't flawed figures who try to do the right thing; they don't necessarily learn from their mistakes; and we aren't asked to like them in spite of their obvious faults. Though they usually aren't interested in making good, they do set themselves some kind of mission--Anderson's films are mostly quest movies in an age that no longer believes in quests, and this gives them both an old-fashioned flavor and an air of disillusionment and futility.

When I lived in New York and went to Chinatown, I learned that these flavors and their meanings were actually a foundation of ancient Chinese medicine. Salty translated to fear and the frantic energy that tries to compensate for or hide it. Sweet was the first flavor we recognized from our mother's milk, and to which we turned when we were worried and unsure or depressed. Sour usually meant anger and frustration. Bitter signified matters of the heart, from simply feeling unloved to the almost overwhelming loss of a great love. Most spices, along with coffee and chocolate, had some bitterness in their flavor profile. Even sugar, when it cooked too long, turned bitter. But to me, spice was for grief, because it lingered longest.

My own odyssey of therapy, over my forty-five-year career, is as follows: a 750-hour, five-time-a-week orthodox Freudian psychoanalysis in my psychiatric residency (with a training analyst in the conservative Baltimore Washington School), a year’s analysis with Charles Rycroft (an analyst in the “middle school” of the British Psychoanalytic Institute), two years with Pat Baumgartner (a gestalt therapist), three years of psychotherapy with Rollo May (an interpersonally and existentially oriented analyst of the William Alanson White Institute), and numerous briefer stints with therapists from a variety of disciplines, including behavioral therapy, bioenergetics, Rolfing, marital-couples work, an ongoing ten-year (at this writing) leaderless support group of male therapists, and, in the 1960s, encounter groups of a whole rainbow of flavors, including a nude marathon group.

Sarah's first introduction was the signature sugardoodle. Big, billowy, and buttery, sparkling with a generous coating of sugar crystals and cinnamon, it has the perfect savory-sweet balance that comes from creamed butter and sugar. When she created it, the bakery's cookie menu was dominated by chocolaty options. She was looking to add something with a different flavor profile. Then, for the 2013 holiday season, she was playing with recipe ideas that would evoke nostalgia and home baking and struck upon the ginger spice cookie, a soft, sweet molasses number with the bite of ginger, cinnamon, and nutmeg. It was so popular it stuck around beyond the holidays and became a year-round best seller. Then came the killer red velvet. Rich from cocoa, savory from a cream-cheese center, and crunchy from its sugar-dusted top, it gives red velvet lovers a whole new creation to die for.

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.

Chef Ayden says you have something special. An 'affinity with the things that come from the dirt,' he says. A master of spices. And coming from Ayden that means a lot. He doesn't usually believe in natural inclinations. Only in working hard enough to make the hard work seem effortless. Is it true about you?" I know my eyebrows look about ready to parachute off my face. "You mean the bay-leaf thing?" "No more oil, that's good." She takes the bowl of marinated octopus from my hand, covers it with a red cloth, and puts it in the fridge. "The 'bay-leaf thing' is exactly what I mean. You're new to Spain. From what your teacher tells me, not many of you have had exposure to world cuisines. Yet, you know a variety of herb that looks and smells slightly different when found outside of this region. I'm sure you've probably seen it in other ways. You've probably mixed spices together no one told you would go together. Cut a vegetable in a certain way that you believe will render it more flavorful. You know things that no one has taught you, sí?" I shake my head no at her. 'Buela always said I had magic hands but I've never said it out loud about myself. And I don't know if I believed it was magic as much as I believed I'm a really good cook. But she is right; most of my experimenting is with spices. "My aunt Sarah sends me recipes that I practice with. And I watch a lot on Food Network. Do you have that channel here? It's really good. They have this show called Chopped-" Chef Amadí puts down the rag she was wiping down the counter with and takes my hands in hers. Studies my palms. "Chef Ayden tells me you have a gift. If you don't want to call it magic, fine. You have a gift and it's probably changed the lives of people around you. When you cook, you are giving people a gift. Remember that.

Sound waves, regardless of their frequency or intensity, can only be detected by the Mole Fly’s acute sense of smell—it is a little known fact that the Mole Fly’s auditory receptors do not, in fact, have a corresponding center in the brain designated for the purposes of processing sensory stimuli and so, these stimuli, instead of being siphoned out as noise, bypass the filters to be translated, oddly enough, by the part of the brain that processes smell. Consequently, the Mole Fly’s brain, in its inevitable confusion, understands sound as an aroma, rendering the boundary line between the auditory and olfactory sense indistinguishable. Sounds, thus, come in a variety of scents with an intensity proportional to its frequency. Sounds of shorter wavelength, for example, are particularly pungent. What results is a species of creature that cannot conceptualize the possibility that sound and smell are separate entities, despite its ability to discriminate between the exactitudes of pitch, timbre, tone, scent, and flavor to an alarming degree of precision. Yet, despite this ability to hyper-analyze, they lack the cognitive skill to laterally link successions of either sound or smell into a meaningful context, resulting in the equivalent of a data overflow. And this may be the most defining element of the Mole Fly’s behavior: a blatant disregard for the context of perception, in favor of analyzing those remote and diminutive properties that distinguish one element from another. While sensory continuity seems logical to their visual perception, as things are subject to change from moment-to-moment, such is not the case with their olfactory sense, as delays in sensing new smells are granted a degree of normality by the brain. Thus, the Mole Fly’s olfactory-auditory complex seems to be deprived of the sensory continuity otherwise afforded in the auditory senses of other species. And so, instead of sensing aromas and sounds continuously over a period of time—for example, instead of sensing them 24-30 times per second, as would be the case with their visual perception—they tend to process changes in sound and smell much more slowly, thereby preventing them from effectively plotting the variations thereof into an array or any kind of meaningful framework that would allow the information provided by their olfactory and auditory stimuli to be lasting in their usefulness. The Mole flies, themselves, being the structurally-obsessed and compulsive creatures that they are, in all their habitual collecting, organizing, and re-organizing of found objects into mammoth installations of optimal functional value, are remarkably easy to control, especially as they are given to a rather false and arbitrary sense of hierarchy, ascribing positions—that are otherwise trivial, yet necessarily mundane if only to obscure their true purpose—with an unfathomable amount of honor, to the logical extreme that the few chosen to serve in their most esteemed ranks are imbued with a kind of obligatory arrogance that begins in the pupal stages and extends indefinitely, as they are further nurtured well into adulthood by a society that infuses its heroes of middle management with an immeasurable sense of importance—a kind of celebrity status recognized by the masses as a living embodiment of their ideals. And yet, despite this culture of celebrity worship and vicarious living, all whims and impulses fall subservient, dropping humbly to the knees—yes, Mole Flies do, in fact, have knees!—before the grace of the merciful Queen, who is, in actuality, just a puppet dictator installed by the Melic papacy, using an old recycled Damsel fly-fishing lure. The dummy is crude, but convincing, as the Mole flies treat it as they would their true-born queen.

It is a common sentence that Knowledge is power; but who hath duly Considered or set forth the power of Ignorance? Knowledge slowly builds up what Ignorance in an hour pulls down. Knowledge, through patient and frugal centuries, enlarges discovery and makes record of it; Ignorance, wanting its day’s dinner, lights a fire with the record, and gives a flavor to its one roast with the burned souls of many generations. Knowledge, instructing the sense, refining and multiplying needs, transforms itself into skill and makes life various with a new six days’ work; comes Ignorance drunk on the seventh, with a firkin of oil and a match and an easy “Let there not be,” and the many-colored creation is shriveled up in blackness. Of a truth, Knowledge is power, but it is a power reined by scruple, having a conscience of what must be and what may be; whereas Ignorance is a blind giant who, let him but wax unbound, would make it a sport to seize the pillars that hold up the long-wrought fabric of human good, and turn all the places of joy dark as a buried Babylon.

Kee Li Tong was one of my favorite chocolatiers in New York. Years earlier, I had a fleeting addiction to her otherworldly crème brûlée truffle, a dainty yet dangerous homemade bonbon that you have to pop into your mouth whole, or suffer the consequences of squirting eggy custard all over your blouse. Now, I discovered, she was handcrafting macarons in wild and wonderful flavors like blood orange, sesame, and rose. How did she create her recipes? What inspired her expanded repertoire? And how did hers compare to Paris's best? Emboldened as I was by my new French history lessons, I asked Kee in her Soho boutique: why macarons? "Because they're so pretty!" Kee laughed. "They're so dainty. I think it's the colors." And, standing as we were above the glass display case, I had to agree. Her blueberry macarons were as bright as the September sky. The lotus flower was the kind of soft pink that's the perfect shade of blush. Kee's favorite flavor, passion fruit, was a snappy corn husk yellow. These were surrounded by greens (lulo and jasmine green tea) and purples (lavender, which was dotted with purple sugar crystals) and some neutral shades as well (white truffle oil and mint mocha).

I’d gone on dates with every flavor of cute boy under the sun. Except for one. Cowboy. I’d never even spoken to a cowboy, let alone ever known one personally, let alone ever dated one, and certainly, absolutely, positively never kissed one--until that night on my parents’ front porch, a mere couple of weeks before I was set to begin my new life in Chicago. After valiantly rescuing me from falling flat on my face just moments earlier, this cowboy, this western movie character standing in front of me, was at this very moment, with one strong, romantic, mind-numbingly perfect kiss, inserting the category of “Cowboy” into my dating repertoire forever. The kiss. I’ll remember this kiss till my very last breath, I thought to myself. I’ll remember every detail. Strong, calloused hands gripping my upper arms. Five o’clock shadow rubbing gently against my chin. Faint smell of boot leather in the air. Starched denim shirt against my palms, which have gradually found their way around his trim, chiseled waist… I don’t know how long we stood there in the first embrace of our lives together. But I do know that when that kiss was over, my life as I’d always imagined it was over, too. I just didn’t know it yet.

I'm anxious for you to meet my new boarder," Miriam said as they headed down the street. "He's such a handsome, well-mannered young man. I think you would like each other." Willow stopped short. "Wait a minute . You aren't thinking of doing some matchmaking, are you? Criminey, all I need is another man to take care of. Listen, if I wanted a beau that bad, I could hook one easy all on my own." "Oh? Then why haven't you?" "I just told you why. I don't need another man to do for. All a miner wants is a hard-working woman to slave for 'im while he chases dreams of gold and silver. Gamblers ain't much different, 'cept they're smoother talkers. They want a pretty mistress, one who don't mind working on her backside when her man's down on his luck." After a whole afternoon in Willow's company, Miriam was becoming shockproof. She merely raised a disapproving brow at this last statement. "I see your point, Willow, but has a real gentleman ever asked to court you?" "I suppose that depends on your definition of a gentleman." "Humph! I thought as much." Miriam sashayed on down the boardwalk. "You never did anwer my question," Willow reminded her, hurrying to catch up. "Are you matchmaking?" "Oh,look, we're here at the ice-cream parlor already. What flavor are you going to have?

This Compost" Something startles me where I thought I was safest, I withdraw from the still woods I loved, I will not go now on the pastures to walk, I will not strip the clothes from my body to meet my lover the sea, I will not touch my flesh to the earth as to other flesh to renew me. O how can it be that the ground itself does not sicken? How can you be alive you growths of spring? How can you furnish health you blood of herbs, roots, orchards, grain? Are they not continually putting distemper'd corpses within you? Is not every continent work'd over and over with sour dead? Where have you disposed of their carcasses? Those drunkards and gluttons of so many generations? Where have you drawn off all the foul liquid and meat? I do not see any of it upon you to-day, or perhaps I am deceiv'd, I will run a furrow with my plough, I will press my spade through the sod and turn it up underneath, I am sure I shall expose some of the foul meat. 2 Behold this compost! behold it well! Perhaps every mite has once form'd part of a sick person—yet behold! The grass of spring covers the prairies, The bean bursts noiselessly through the mould in the garden, The delicate spear of the onion pierces upward, The apple-buds cluster together on the apple-branches, The resurrection of the wheat appears with pale visage out of its graves, The tinge awakes over the willow-tree and the mulberry-tree, The he-birds carol mornings and evenings while the she-birds sit on their nests, The young of poultry break through the hatch'd eggs, The new-born of animals appear, the calf is dropt from the cow, the colt from the mare, Out of its little hill faithfully rise the potato's dark green leaves, Out of its hill rises the yellow maize-stalk, the lilacs bloom in the dooryards, The summer growth is innocent and disdainful above all those strata of sour dead. What chemistry! That the winds are really not infectious, That this is no cheat, this transparent green-wash of the sea which is so amorous after me, That it is safe to allow it to lick my naked body all over with its tongues, That it will not endanger me with the fevers that have deposited themselves in it, That all is clean forever and forever, That the cool drink from the well tastes so good, That blackberries are so flavorous and juicy, That the fruits of the apple-orchard and the orange-orchard, that melons, grapes, peaches, plums, will none of them poison me, That when I recline on the grass I do not catch any disease, Though probably every spear of grass rises out of what was once a catching disease. Now I am terrified at the Earth, it is that calm and patient, It grows such sweet things out of such corruptions, It turns harmless and stainless on its axis, with such endless successions of diseas'd corpses, It distills such exquisite winds out of such infused fetor, It renews with such unwitting looks its prodigal, annual, sumptuous crops, It gives such divine materials to men, and accepts such leavings from them at last.

By the time Lillian had turned twelve ears old, cooking had become her family. It had taught her lessons usually imparted by parents- economy from a limp head of celery left too long in the hydrator, perseverance from the whipping of heavy cream, the power of memories from oregano, whose flavor only grew stronger as it dried. Her love of new ingredients had brought her to Abuelita, the owner of the local Mexican grocery store, who introduced her to avocados and cilantro, and taught her the magic of matching ingredients with personalities to change a person's mood or a life. But the day when twelve-year-old Lillian had handed her mother an apple- fresh-picked from the orchard down the road on an afternoon when Indian summer gave over to autumn- and Lillian's mother had finally looked up from the book she was reading, food achieved a status for Lillian that was almost mystical. "Look how you've grown," Lillian's mother had said, and life had started all over again. There was conversation at dinner, someone else's hand on the brush as it ran through her hair at night. A trip to New York, where they had discovered a secret fondue restaurant, hidden behind wooden shutters during the day, open by candlelight at night. Excursions to farmers' markets and bakeries and a shop that made its own cheese, stretching and pulling the mozzarella like taffy. Finally, Lillian felt like she was cooking for a mother who was paying attention, and she played in an open field of pearl couscous and Thai basil, paella and spanakopita and eggplant Parmesan.

By the time Lillian had turned twelve years old, cooking had become her family. It had taught her lessons usually imparted by parents- economy from a limp head of celery left too long in the hydrator, perseverance from the whipping of heavy cream, the power of memories from oregano, whose flavor only grew stronger as it dried. Her love of new ingredients had brought her to Abuelita, the owner of the local Mexican grocery store, who introduced her to avocados and cilantro, and taught her the magic of matching ingredients with personalities to change a person's mood or a life. But the day when twelve-year-old Lillian had handed her mother an apple- fresh-picked from the orchard down the road on an afternoon when Indian summer gave over to autumn- and Lillian's mother had finally looked up from the book she was reading, food achieved a status for Lillian that was almost mystical. "Look how you've grown," Lillian's mother had said, and life had started all over again. There was conversation at dinner, someone else's hand on the brush as it ran through her hair at night. A trip to New York, where they had discovered a secret fondue restaurant, hidden behind wooden shutters during the day, open by candlelight at night. Excursions to farmers' markets and bakeries and a shop that made its own cheese, stretching and pulling the mozzarella like taffy. Finally, Lillian felt like she was cooking for a mother who was paying attention, and she played in an open field of pearl couscous and Thai basil, paella and spanakopita and eggplant Parmesan.

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

It’s so weird that it’s Christmas Eve,” I said, clinking my glass to his. It was the first time I’d spent the occasion apart from my parents. “I know,” he said. “I was just thinking that.” We both dug into our steaks. I wished I’d made myself two. The meat was tender and flavorful, and perfectly medium-rare. I felt like Mia Farrow in Rosemary’s Baby, when she barely seared a steak in the middle of the afternoon and devoured it like a wolf. Except I didn’t have a pixie cut. And I wasn’t harboring Satan’s spawn. “Hey,” I began, looking into his eyes. “I’m sorry I’ve been so…so pathetic since, like, the day we got married.” He smiled and took a swig of Dr Pepper. “You haven’t been pathetic,” he said. He was a terrible liar. “I haven’t?” I asked, incredulous, savoring the scrumptious red meat. “No,” he answered, taking another bite of steak and looking me squarely in the eye. “You haven’t.” I was feeling argumentative. “Have you forgotten about my inner ear disturbance, which caused me to vomit all across Australia?” He paused, then countered, “Have you forgotten about the car I rented us?” I laughed, then struck back. “Have you forgotten about the poisonous lobster I ordered us?” Then he pulled out all the stops. “Have you forgotten all the money we lost?” I refused to be thwarted. “Have you forgotten that I found out I was pregnant after we got back from our honeymoon and I called my parents to tell them and I didn’t get a chance because my mom left my dad and I went on to have a nervous breakdown and had morning sickness for six weeks and now my jeans don’t fit?” I was the clear winner here. “Have you forgotten that I got you pregnant?” he said, grinning. I smiled and took the last bite of my steak. Marlboro Man looked down at my plate. “Want some of mine?” he asked. He’d only eaten half of his. “Sure,” I said, ravenously and unabashedly sticking my fork into a big chuck of his rib eye. I was so grateful for so many things: Marlboro Man, his outward displays of love, the new life we shared together, the child growing inside my body. But at that moment, at that meal, I was so grateful to be a carnivore again.

Every once in a while at a restaurant, the dish you order looks so good, you don't even know where to begin tackling it. Such are HOME/MADE's scrambles. There are four simple options- my favorite is the smoked salmon, goat cheese, and dill- along with the occasional special or seasonal flavor, and they're served with soft, savory home fries and slabs of grilled walnut bread. Let's break it down: The scramble: Monica, who doesn't even like eggs, created these sublime scrambles with a specific and studied technique. "We whisk the hell out of them," she says, ticking off her methodology on her fingers. "We use cream, not milk. And we keep turning them and turning them until they're fluffy and in one piece, not broken into bits of egg." The toast: While the rave-worthiness of toast usually boils down to the quality of the bread, HOME/MADE takes it a step further. "The flame char is my happiness," the chef explains of her preference for grilling bread instead of toasting it, as 99 percent of restaurants do. That it's walnut bread from Balthazar, one of the city's best French bakeries, doesn't hurt. The home fries, or roasted potatoes as Monica insists on calling them, abiding by chefs' definitions of home fries (small fried chunks of potatoes) versus hash browns (shredded potatoes fried greasy on the griddle) versus roasted potatoes (roasted in the oven instead of fried on the stove top): "My potatoes I've been making for a hundred years," she says with a smile (really, it's been about twenty). The recipe came when she was roasting potatoes early on in her career and thought they were too bland. She didn't want to just keep adding salt so instead she reached for the mustard, which her mom always used on fries. "It just was everything," she says of the tangy, vinegary flavor the French condiment lent to her spuds. Along with the new potatoes, mustard, and herbs de Provence, she uses whole jacket garlic cloves in the roasting pan. It's a simple recipe that's also "a Zen exercise," as the potatoes have to be continuously turned every fifteen minutes to get them hard and crispy on the outside and soft and billowy on the inside.

this thing—his thing—still well and alive inside me. # I dreamed of clawed hooks and sexual abandon. Faces covered in leather masks and eyeliner so dark I could only see black. Here the monsters would come alive, but not the kind you have come to expect. I watched myself as if I were outside my own flesh, free from the imprisonment of bone and conscience. Swollen belly stretch-marked and ugly; my hair tethered and my skin vulnerable. Earthquake beats blared from the DJ booth as terrible looking bodies thrashed, moshed and convulsed. Alone, so alone. Peter definitely gone, no more tears left but the ones that were to come from agony. She was above me again, Dark Princess, raging beauty queen, and I was hers to control. The ultimate succession into human suspension. Like I’d already learned: the body is the final canvas. There is no difference between love and pain. They are the same hopeless obsession. The hooks dived, my legs opened and my back arched. Blood misted my face; pussy juice slicked my inner thigh as my water suddenly broke. # The next night I had to get to the club. 4 A.M. is a time that never lets me down; it knows why I have nightmares, and why I want to suspend myself above them. L train lunacies berated me once again, but this time I noticed the people as if under a different light. They were all rather sad, gaunt and bleary. Their faces were to be pitied and their hands kept shaking, their legs jittering for another quick fix. No matter how much the deranged governments of New York City have cleaned up the boroughs, they can’t rid us of our flavor. The Meatpacking District was scarily alive. Darkness laced with sizzling urban neon. Regret stitched up in the night like a black silk blanket. The High Line Park gloomed above me with trespassers and graffiti maestros. I was envious of their creative freedom, their passion, and their drive. They had to do what they were doing, had to create. There was just no other acceptable life than that. I was inside fast, my memories of Peter fleeting and the ache within me about to be cast off. Stage left, stage right, it didn’t matter. I passed the first check point with ease, as if they already knew the click of my heels, the way my protruding stomach curved through my lace cardigan. She found me, or I found her, and we didn’t exchange any words, any warnings. It was time. Face up, legs open, and this time I’d be flying like Superman, but upside down. There were many hands, many faces, but no

Davy, ever the daring one, bought a jumbo peppermint milk shake and got fifty cents back. He talked me out of getting plain vanilla. “You can get plain vanilla anytime!” he said. “Try…” He scanned the chalkboard that listed all the flavors. “Try peanut butter!” I did. I have never been sorry, because it was the best milk shake I ever tasted, like a melted and frozen Reese’s cup. And then it happened. We were walking across the parking lot, under the burning sun, with our shakes freezing our hands in the big white paper cups that had Spinnin’ Wheel in red across the sides. A sound began: music, first from a few car radios and then others as teenaged fingers turned the dial to that station. The volume dials were cranked up, and the music flooded out from the tinny speakers into the bright summer air. In a few seconds the same song was being played from every radio on the lot, and as it played, some of the car engines started and revved up and young laughter flew like sparks. I stopped. Just couldn’t walk anymore. That music was unlike anything I’d ever heard: guys’ voices, intertwining, breaking apart, merging again in fantastic, otherworldly harmony. The voices soared up and up like happy birds, and underneath the harmony was a driving drumbeat and a twanging, gritty guitar that made cold chills skitter up and down my sunburned back. “What’s that, Davy?” I said. “What’s that song?” …Round…round…get around…wha wha wha-oooooo… “What’s that song?” I asked him, close to panic that I might never know. “Haven’t you heard that yet? All the high-school guys are singin’ it.” …Gettin’ bugged drivin’ up and down the same ol’ strip…I gotta find a new place where the kids are hip… “What’s the name of it?” I demanded, standing at the center of ecstasy. “It’s on the radio all the time. It’s called—” Right then the high-school kids in the lot started singing along with the music, some of them rocking their cars back and forth, and I stood with a peanut butter milk shake in my hand and the sun on my face and the clean chlorine smell of the swimming pool coming to me from across the street. “—by the Beach Boys,” Davy Ray finished. “What?” “The Beach Boys. That’s who’s singin’ it.” “Man!” I said. “That sounds…that sounds…” What would describe it? What word in the English language would speak of youth and hope and freedom and desire, of sweet wanderlust and burning blood? What word describes the brotherhood of buddies, and the feeling that as long as the music plays, you are part of that tough, rambling breed who will inherit the earth? “Cool,” Davy Ray supplied. It would have to do. …Yeah the bad guys know us and they leave us alone…I get arounnnnddddd… I was amazed. I was transported. Those soaring voices lifted me off the hot pavement, and I flew with them to a land unknown. I had never been to the beach before. I’d never seen the ocean, except for pictures in magazines and on TV and movies. The Beach Boys. Those harmonies thrilled my soul, and for a moment I wore a letter jacket and owned a red hotrod and had beautiful blondes begging for my attention and I got around.

He gripped the sides of her body carefully, keeping her in place as he parted her with his tongue and stroked the sides of the soft furrow. Entranced by the vulnerable shaper of her, he lapped at the edges of softly unfurled lips and tickled them lightly. The delicate flesh was unbelievably hot, almost steaming. He blew a stream of cooling air over it, and relished the sound of her moan. Gently he licked up through the center, a long glide through silk and salty female dampness. She squirmed, her thighs spreading as he explored her with flicks and soft jabs. The slower he went, the more agitated she became. He paused to rest the flat of his tongue on the little pearl of her clitoris to feel its frantic throbbing, and she jerked and struggled to a half-sitting position. Pausing, Keir lifted his head. "What is it, muirninn?" Red-faced, gasping, she tried to pull him over her. "Make love to me." "'Tis what I'm doing," he said, and dove back down. "No- Keir- I meant now, right now-" She quivered as he chuckled into the dark patch of curls. "What are you laughing at?" she asked. "At you, my wee impatient bully." She looked torn between indignation and begging. "But I'm ready," she said plaintively. Keir tried to enter her with two fingers, but the tight, tender muscle resisted. "You're no' ready," he mocked gently. "Weesht now, and lie back. 'Tis one time you won't be having your way." He nuzzled between her thighs and sank his tongue deep into the heat and honey of her. She jerked at the feel of it, but he made a soothing sound and took more of the intimate flavor he needed, had to have, would never stop wanting. Moving back up to the little bud where all sensation centered, he sucked at it lightly until she was gasping and shaking all over. He tried to work two fingers inside her again, and this time they were accepted, her depths clenching and relaxing repeatedly. As he stroked her with his tongue, he found a rhythm that sent a hard quiver through her. He kept the pace steady and unhurried, making her work for it, making her writhe and arch and beg, and it was even better than he'd imagined, having her so wild beneath him, hearing her sweet little wanton noises. There was a suspended moment as it all caught up to her... she arched as taut as a drawn bow... caught her breath... and began to shudder endlessly. A deep and primal satisfaction filled him at the sounds of her pleasure, and the sweet pulsing around his fingers. He drew out the feeling, patiently licking every twitch and tremor until at last she subsided and went limp beneath him. Even then, he couldn't stop. It felt too good. He kept lapping gently, loving the salty, silky wetness of her. Her weak voice floated down to him... "Oh, God... I don't think... Keir, I can't..." He nibbled and teased, breathing hotly against the tender core. "Put your legs over my shoulders," he whispered. In a moment, she obeyed. He could feel the trembling in her thighs. A satisfied smile flicked across his mouth, and he pressed her hips upward to a new angle. Soon he'd have her begging again, he thought, and lowered his head with a soft growl of enjoyment.