Nostalgia Food Quotes

Theatres are curious places, magician's trick-boxes where the golden memories of dramtic triumphs linger like nostalgic ghosts, and where the unexplainable, the fantastic, the tragic, the comic and the absurd are routine occurences on and off the stage. Murders, mayhem, politcal intrigue, lucrative business, secret assignations, and of course, dinner.

Many of us who aren't farmers or gardeners still have some element of farm nostalgia in our family past, real or imagined: a secret longing for some connection to a life where a rooster crows in the yard.

On rainy afternoons, embroidering with a group of friends on the begonia porch, she would lose the thread of the conversation and a tear of nostalgia would salt her palate when she saw the strips of damp earth and the piles of mud that the earthworms had pushed up in the garden. Those secret tastes, defeated in the past by oranges and rhubarb, broke out into an irrepressible urge when she began to weep. She went back to eating earth. The first time she did it almost out of curiosity, sure that the bad taste would be the best cure for the temptation. And, in fact, she could not bear the earth in her mouth. But she persevered, overcome by the growing anxiety, and little by little she was getting back her ancestral appetite, the taste of primary minerals, the unbridled satisfaction of what was the original food. She would put handfuls of earth in her pockets, and ate them in small bits without being seen, with a confused feeling of pleasure and rage, as she instructed her girl friends in the most difficult needlepoint and spoke about other men, who did not deserve the sacrifice of having one eat the whitewash on the walls because of them. The handfuls of earth made the only man who deserved that show of degradation less remote and more certain, as if the ground that he walked on with his fine patent leather boots in another part of the world were transmitting to her the weight and the temperature of his blood in a mineral savor that left a harsh aftertaste in her mouth and a sediment of peace in her heart.

We get used to things too easily. You think something's tasty the first time you eat it, but then you start taking it for granted. Never forget your first impressions.

My mother marked the events of her life with recipes, dishes of her own invention or interpretations of old favorites. Food was her nostalgia, her celebration, its nurture and preparation the sole outlet for her creativity.

For dinner they ate the stewed pumpkin with their bread. They made it into pretty shapes on their plates. It was a beautiful color, and smoothed and molded so prettily with their knives. Ma never allowed them to play with their food at table; they must always eat nicely everything that was set before them, leaving nothing on their plates. But she did let them make the rich, brown, stewed pumpkin into pretty shapes before they ate it.

I was also supposed to quiz my various companions on a number of important matters such as nostalgia, fear of unknown animals, food fantasies, nocturnal emissions, hobbies, choice of radio program, changes in out look and so forth.

Home sickness comes in waves, sometimes leaving me reeling.

In this the most wonderful time of the year, food is the savior. It is food that oils the wheels between deaf aunt and mute teenager. It is food that fills the cracks between siblings with cinnamon scented nostalgia, and it is food that gives the guilt ridden mother purpose.

widespread material in existence. You can actually see the change in process if you look at street photography from before and after 1976. I know we have good reason to be sceptical of aesthetic nostalgia, but the fact remains that before the 1970s, people wore durable clothes of wool and cotton, stored drinks in glass bottles, wrapped food produce in paper, and filled their houses with sturdy wooden furniture. Now a majority of objects in our visual environment are made of plastic, the ugliest substance on earth, a

Something about the crisp, cool air, the twinkling carnival lights, and the scent of deep-fried food provided the perfect atmosphere for reckless teenage abandon.

They were laughter on hot city nights hot milk on cold city mornings, good food and good times fancy dancing and soul music. They were family.

She wondered if they would taste the same over the mere application of ingredients in the correct amounts, without the memory of Karinne explaining how to do it. . . . Logically, she knew it should taste the same regardless. Food was a matter of practical application. But to those who ate, it was full of memories, the significance of 'delicious as always.' It seemed impossible that it could taste the same if it was not made with equally tactile memories going into the cooking.

What makes a taco perfect?" "Beautiful question," Felix said. "It's a taco that tastes as good as the idea of a taco itself. A taco that'll hold steadfast through memory's attempt to erase it, a taco that'll be worthy of the nostalgia that it will cause. A taco that won't satisfy or fill but will satiate your hunger. Not just for tonight but for tacos in general, for food, for life-it-fucking-self, brother. You will feel full to your soul "But!" he added, a callused index finger pointed straight up at the sky. "It's also a taco that will make you hunger for more tacos like it, for more tacos at all, for food, the joy of it, the beauty of it. A taco that makes you hungry for life and that makes you feel like you have never been more alive. Nothing short of that will do.

We remember the old world as it had been for a thousand years, so beautiful and diverse, and which, in only thirty years, has crumbled away. When we were young every country still had its own architecture and customs and food. Can you ever forget the first sight of Italy? Those ochre houses, all different, each with such character, with their trompe l'oeil paintings on the stucco? Queer and fascinating and strange, even to a Provencal like me? Now the dreariness! The suburbs of every town uniform all over the world, while perhaps in the very centre a few old monuments sadly survive as though in a glass case.

Harriet Lee’s gingerbread is not comfort food. There’s no nostalgia into it, no hearkening back to innocent indulgences and jolly times at nursery. It is not humble, nor is it dusty in the crumb. [...] A gingerbread addict once told Harriet that eating her gingerbread is like eating revenge. ‘It’s noshing on the actual and anatomical heart of somebody who scarred your beloved and thought they’d get away with it,’ the gingerbread addict said. ‘That heart, ground to ash and shot through with dars of heat, salt, spice, and sulfurous syrup, as if honey was measured out, set ablaze, and trickled through the dough along with the liquefied spoon. You are phenomenal. You’ve ruined my life forever. Thank you

I had a dream about you last night. We were in your old Civic. Nine Inch Nails was turned up on the stereo and I was taking pictures of you behind the wheel with my disposable camera. We went through the drive through at El Pollo Loco, placed an order for a hundred bucks worth of food, and then just drove off at the window. I miss being stupid with you.

How happily we explored our shiny new world! We lived like characters from the great books I curled up with in the big Draylon armchair. Like Jack Kerouak, like Gatsby, we created ourselves as we went along, a raggle-taggle of gypsies in old army overcoats and bell-bottoms, straggling through the fields that surrounded our granite farmhouse in search of firewood, which we dragged home and stacked in the living room. Ignorant and innocent, we acted as if the world belonged to us, as though we would ever have taken the time to hang the regency wallpaper we damaged so casually with half-rotten firewood, or would have known how to hang it straight, or smooth the seams. We broke logs against the massive tiled hearth and piled them against the sooty fire back, like the logs were tradition and we were burning it, like chimney fires could never happen, like the house didn't really belong to the poor divorcee who paid the rates and mortgage even as we sat around the flames like hunter gatherers, smoking Lebanese gold, chanting and playing the drums, dancing to the tortured music of Luke's guitar. Impelled by the rhythm, fortified by poorly digested scraps of Lao Tzu, we got up to dance, regardless of the coffee we knocked over onto the shag carpet. We sopped it up carelessly, or let it sit there as it would; later was time enough. We were committed to the moment. Everything was easy and beautiful if you looked at it right. If someone was angry, we walked down the other side of the street, sorry and amused at their loss of cool. We avoided newspapers and television. They were full of lies, and we knew all the stuff we needed. We spent our government grants on books, dope, acid, jug wine, and cheap food from the supermarket--variegated cheese scraps bundled roughly together, white cabbage and bacon ends, dented tins of tomatoes from the bargain bin. Everything was beautiful, the stars and the sunsets, the mold that someone discovered at the back of the fridge, the cows in the fields that kicked their giddy heels up in the air and fled as we ranged through the Yorkshire woods decked in daisy chains, necklaces made of melon seeds and tie-dye T-shirts whose colors stained the bath tub forever--an eternal reminder of the rainbow generation. [81-82]

What they don't know is that we all belong to the places we've never even been before. If there's any kind of legitimate nostalgia, it's for everything we've never seen, the women we've never slept with, never dreamed of, the friends we haven't made, the books we haven't read, all that food steaming in the pots we've never eaten out of. That's the only kind of real nostalgia there is.

The historian Stephanie Coontz, a debunker of 1950s nostalgia, puts some numbers to the depictions: A full 25 percent of Americans, 40 to 50 million people, were poor in the mid-1950s, and in the absence of food stamps and housing programs, this poverty was searing. Even at the end of the 1950s, a third of American children were poor. Sixty percent of Americans over sixty-five had incomes below $ 1,000 in 1958, considerably below the $ 3,000 to $ 10,000 level considered to represent middle-class status. A majority of elders also lacked medical insurance. Only half the population had savings in 1959; one-quarter of the population had no liquid assets at all. Even when we consider only native-born, white families, one-third could not get by on the income of the household head. 45

smell is the only sense that goes straight to the brain’s cortex—the olfactory nerve is close to the part of the brain that deals with emotions and memory, which is why the smell of food evokes nostalgia and memories, and also why no Michelin star chef can compete with your grandmother’s dal. After all, it is not objective taste and aroma that matters but the fond memories associated with it that come rushing back when you eat a good home-cooked dal.

Anyway, I have a new theory. Would you like to hear it? Ignore this paragraph if not. My theory is that human beings lost the instinct for beauty in 1976, when plastics became the most widespread material in existence. You can actually see the change in process if you look at street photography from before and after 1976. I know we have good reason to be sceptical of aesthetic nostalgia, but the fact remains that before the 1970s, people wore durable clothes of wool and cotton, stored drinks in glass bottles, wrapped food produce in paper, and filled their houses with sturdy wooden furniture. Now a majority of objects in our visual environment are made of plastic, the ugliest substance on earth, a material which when dyed does not take on colour but actually exudes colour, in an inimitably ugly way. One thing a government could do with my approval (and there aren’t many) would be to prohibit the production of each and every form of plastic not urgently necessary for the maintenance of human life. What do you think?

The doctor smiles. "Don't cling too tightly to what is natural, Captain. Here, look," he bends forward, makes cooing noises. The shimmer of the cheshire cranes toward his face, mewling. Its tortoiseshell fur glimmers. It licks tentatively at his chin. "A hungry little beast," he says. "A good thing, that. If it's hungry enough, it will succeed us entirely, unless we design a better predator. Something that hungers for it, in turn." "We've run the analysis of that," Kanya says. "The food web only unravels more completely. Another super-predator won't solve the damage already done." Gibbons snorts. "The ecosystem unravelled when man first went a-seafaring. When we first lit fires on the broad savannas of Africa. We have only accelerated the phenomenon. The food web you talk about is nostalgia, nothing more. Nature." He makes a disgusted face. "We are nature. Our every tinkering is nature, our every biological striving. We are what we are, and the world is ours. We are its gods. Your only difficulty is your unwillingness to unleash your potential fully upon it.

Our meals, the dishes we're creating, bring on new sensations---an awakening of sorts for certain people, albeit nostalgia or something else. Food brings on emotions---and we're doing things right if we're bringing them out in people." "Food is about balance of flavors and textures and taste, not emotion." Charles grips my shoulders. "Kate, when you cook, how are you doing it? With anger or with love?" "Probably a little of both sometimes," I gasp. "What are you saying? People are eating my emotions? Like in that movie with Sarah Michelle Gellar? Simply Irresistible? She was a chef, like me, with a flailing restaurant, and there was a rich guy, like you. And a crab." He snickers. "This is real life, not the movies. And I have absolutely no idea what you're talking about.

Decorated in exotic tones of saffron, gold, ruby, and cinnamon with accent walls representing the natural movement of wind and fire, and a cascading waterfall layered with beautiful landscaped artificial rocks and tiny plastic animals, the restaurant was the embodiment of her late brother's dream to re-create "India" in the heart of San Francisco. The familiar scents- cinnamon, pungent turmeric, and smoky cumin- brought back memories of evenings spent stirring dal, chopping onions, and rolling roti in the bustling kitchen of her parents' first restaurant in Sunnyvale under the watchful army of chefs who followed the recipes developed by her parents. What had seemed fun as a child, and an imposition as a teenager, now filled her with a warm sense of nostalgia, although she would have liked just one moment of her mother's time.

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.

And it was never but once a year that they were brought together anyway, and that was on the neutral, dereligionized ground of Thanksgiving, when everybody gets to eat the same thing, nobody sneaks off to eat funny stuff--no kugel, no gefilte fish, no bitter herbs, just one colossal turkey for two hundred and fifty million people--one colossal turkey feeds all. A moratorium on funny foods and funny ways and religious exclusivity, a moratorium on the three-thousand-year-old nostalgia of the Jews, a moratorium on Christ and the cross and the crucifixion for the Christians, when everyone in New Jersey and elsewhere can be more passive about their irrationalities than they are the rest of the year. A moratorium on all the grievances and resentments, and not only for the Dwyers and the Levovs but for everyone in America who is suspicious of everyone else. It is the American pastoral par excellence and it lasts twenty-four hours.

And it was never but once a year that they were brought together anyway, and that was on the neutral, dereligionized ground of Thanksgiving, when everybody gets to eat the same thing, nobody sneaking off to eat funny stuff—no kugel, no gefilte fish, no bitter herbs, just one colossal turkey for two hundred and fifty million people—one colossal turkey feeds all. A moratorium on funny foods and funny ways and religious exclusivity, a moratorium on the three-thousand-year-old nostalgia of the Jews, a moratorium on Christ and the cross and the crucifixion for the Christians, when everyone in New Jersey and elsewhere can be more passive about their irrationalities than they are the rest of the year. A moratorium on all the grievances and resentments, and not only for the Dwyers and the Levovs but for everyone in America who is suspicious of everyone else. It is the American pastoral par excellence and it lasts twenty-four hours.

We came to the city because we wished to live haphazardly, to reach for only the least realistic of our desires, and to see if we could not learn what our failures had to teach, and not, when we came to live, discover that we had never died. We wanted to dig deep and suck out all the marrow of life, to be overworked and reduced to our last wit. And if our bosses proved mean, why then we’d evoke their whole and genuine meanness afterward over vodka cranberries and small batch bourbons. And if our drinking companions proved to be sublime then we would stagger home at dawn over the Old City cobblestones, into hot showers and clean shirts, and press onward until dusk fell again. For the rest of the world, it seemed to us, had somewhat hastily concluded that it was the chief end of man to thank God it was Friday and pray that Netflix would never forsake them. Still we lived frantically, like hummingbirds; though our HR departments told us that our commitments were valuable and our feedback was appreciated, our raises would be held back another year. Like gnats we pestered Management— who didn’t know how to use the Internet, whose only use for us was to set up Facebook accounts so they could spy on their children, or to sync their iPhones to their Outlooks, or to explain what tweets were and more importantly, why— which even we didn’t know. Retire! we wanted to shout. We ha Get out of the way with your big thumbs and your senior moments and your nostalgia for 1976! We hated them; we wanted them to love us. We wanted to be them; we wanted to never, ever become them. Complexity, complexity, complexity! We said let our affairs be endless and convoluted; let our bank accounts be overdrawn and our benefits be reduced. Take our Social Security contributions and let it go bankrupt. We’d been bankrupt since we’d left home: we’d secure our own society. Retirement was an afterlife we didn’t believe in and that we expected yesterday. Instead of three meals a day, we’d drink coffee for breakfast and scavenge from empty conference rooms for lunch. We had plans for dinner. We’d go out and buy gummy pad thai and throat-scorching chicken vindaloo and bento boxes in chintzy, dark restaurants that were always about to go out of business. Those who were a little flush would cover those who were a little short, and we would promise them coffees in repayment. We still owed someone for a movie ticket last summer; they hadn’t forgotten. Complexity, complexity. In holiday seasons we gave each other spider plants in badly decoupaged pots and scarves we’d just learned how to knit and cuff links purchased with employee discounts. We followed the instructions on food and wine Web sites, but our soufflés sank and our baked bries burned and our basil ice creams froze solid. We called our mothers to get recipes for old favorites, but they never came out the same. We missed our families; we were sad to be rid of them. Why shouldn’t we live with such hurry and waste of life? We were determined to be starved before we were hungry. We were determined to be starved before we were hungry. We were determined to decrypt our neighbors’ Wi-Fi passwords and to never turn on the air-conditioning. We vowed to fall in love: headboard-clutching, desperate-texting, hearts-in-esophagi love. On the subways and at the park and on our fire escapes and in the break rooms, we turned pages, resolved to get to the ends of whatever we were reading. A couple of minutes were the day’s most valuable commodity. If only we could make more time, more money, more patience; have better sex, better coffee, boots that didn’t leak, umbrellas that didn’t involute at the slightest gust of wind. We were determined to make stupid bets. We were determined to be promoted or else to set the building on fire on our way out. We were determined to be out of our minds.

The Blue Mind Rx Statement Our wild waters provide vast cognitive, emotional, physical, psychological, social, and spiritual values for people from birth, through adolescence, adulthood, older age, and in death; wild waters provide a useful, widely available, and affordable range of treatments healthcare practitioners can incorporate into treatment plans. The world ocean and all waterways, including lakes, rivers, and wetlands (collectively, blue space), cover over 71% of our planet. Keeping them healthy, clean, accessible, and biodiverse is critical to human health and well-being. In addition to fostering more widely documented ecological, economic, and cultural diversities, our mental well-being, emotional diversity, and resiliency also rely on the global ecological integrity of our waters. Blue space gives us half of our oxygen, provides billions of people with jobs and food, holds the majority of Earth's biodiversity including species and ecosystems, drives climate and weather, regulates temperature, and is the sole source of hydration and hygiene for humanity throughout history. Neuroscientists and psychologists add that the ocean and wild waterways are a wellspring of happiness and relaxation, sociality and romance, peace and freedom, play and creativity, learning and memory, innovation and insight, elation and nostalgia, confidence and solitude, wonder and awe, empathy and compassion, reverence and beauty — and help manage trauma, anxiety, sleep, autism, addiction, fitness, attention/focus, stress, grief, PTSD, build personal resilience, and much more. Chronic stress and anxiety cause or intensify a range of physical and mental afflictions, including depression, ulcers, colitis, heart disease, and more. Being on, in, and near water can be among the most cost-effective ways of reducing stress and anxiety. We encourage healthcare professionals and advocates for the ocean, seas, lakes, and rivers to go deeper and incorporate the latest findings, research, and insights into their treatment plans, communications, reports, mission statements, strategies, grant proposals, media, exhibits, keynotes, and educational programs and to consider the following simple talking points: •Water is the essence of life: The ocean, healthy rivers, lakes, and wetlands are good for our minds and bodies. •Research shows that nature is therapeutic, promotes general health and well-being, and blue space in both urban and rural settings further enhances and broadens cognitive, emotional, psychological, social, physical, and spiritual benefits. •All people should have safe access to salubrious, wild, biodiverse waters for well-being, healing, and therapy. •Aquatic biodiversity has been directly correlated with the therapeutic potency of blue space. Immersive human interactions with healthy aquatic ecosystems can benefit both. •Wild waters can serve as medicine for caregivers, patient families, and all who are part of patients’ circles of support. •Realization of the full range and potential magnitude of ecological, economic, physical, intrinsic, and emotional values of wild places requires us to understand, appreciate, maintain, and improve the integrity and purity of one of our most vital of medicines — water.

Soul food, it would seem, depends on an ineffable quality. It is a combination of nostalgia for and pride in the food of those who came before. In the manner of the Negro spiritual “How I Got Over,” soul food looks back at the past and celebrates a genuine taste palate while offering more than a nod to the history of disen-franchisement of blacks in the United States.

Maybe this is what we speak of when we talk about nostalgia. A longing not for a thing or a place but for a version of ourselves that is now gone, something that slipped through our fingers, piece by piece, day after day after day, without our realizing it.

Food means a lot more than what we put into our mouths: it is an object of our aspirations and our memories. It is a vehicle for nostalgia and also for prestige. It is a way that people communicate who they are and the group to which they belong, and who they desire to become.

A heritage that is only self-congratulating and masturbatory is not a heritage at all but rather insipid nostalgia. We cannot afford that; everything must be put on the table; our food is not just food for us, it is a way into an alternative history and a new vision of who we can become.

Wicklow's Bounty: Ode to the Irish Strawberry by Stewart Stafford The Garden County's ruby hue; Juicy gush with tart aftertaste, Seeded cream teases the palate, A Summer afternoon without haste. Eireann's pride swallowed so well; Sunburst flesh, chilled bitterness, Enveloped in richest dairy pillows, Feel the divine fingerprint finesse. Amass nature's brief treasures, Don't wait, dear brother/sister, Before frosted breath chokes, Turning land's song into a whisper. © 2024, Stewart Stafford. All rights reserved.

as long as we associate food preparation with "love" and "family," while a capitalist economy continually erodes the ties that bind, we will continue to reproduce these variations on nostalgia for the real

Weaning Your Baby Off Breast Milk The paediatrician in Sector 62 Mohali recommends the following tips for weaning your baby off breast milk: Recognize the Signs Your baby starts giving signs showing that they are ready for weaning. The signs include: Sitting with support. Holding their head in an upright position. Expressing interest in what you are eating. Losing their active tongue-thrust reflex. Acting cranky during feeding sessions. Apart from your child showing signs, you can also be the one to stop breastfeeding. You can check with your best paediatrician in Mohali to see if you are ready to start weaning. Set a Schedule Once you prepare yourself to start weaning, give yourself at least a month to move through the process. Giving some time to yourself and the baby gives you time for obstacles. If, however, your child is going through teething, you can wait for some time before weaning. Start Slowly Easing into weaning gives you and your baby some time to adjust to the change. You may start it slowly by dropping one breastfeeding session per week. Once you notice that both you and your baby are comfortable with the change, you can start dropping more sessions until your baby is having solids. Provide Physical Comfort Breastfed babies are used to skin contact with their mothers. Hence, when you are into weaning, you must give them the physical connection in other ways. For instance, you can cuddle them while singing a song reading a book or give them a massage. Let Your Baby Decide Some babies wean on their own when they are given the control. If you are comfortable with your child taking the lead, rely on one rule “Don’t offer, don’t refuse”. You nurse them when they show interest and do not initiate it when they don’t want it. Resistance is Normal If you are the one to start weaning, it will be normal for your babies to resist weaning. Once they become normal with it, they will start showing interest in solid foods and drinking liquids from a bottle. Take Care of Yourself Your baby is not only the one who will be adjusting to weaning. As a mother, you must also deal with a whole range of emotions. Some mothers may even feel rejected when their baby does not show interest in feeding. You may also feel nostalgia about your baby getting older. Accustom yourself to the routine and know that this is necessary. At Motherhood Hospitals, we have a team of experienced super specialists backed by the latest in infrastructure and facilities. We have the best Paediatricians in Mohali that consists of a team of paediatric specialists that cater to all the needs of children, across age groups, and provide the best care for your child’s development.

When we talk of memory of food, we generally assume that nostalgia is a phenomenon that occurs late in life - like Proust being transported to his youth by a madeleine dipped in lime-blossom tea. But food memory is there from the start. Even babies have nostalgia!

When you get three or more adults with nothing in common together, surprisingly often the conversation will turn to the junk foods we knew and enjoyed as children. There is a communal comfort to be had in reciting the names out loud, together, like a liturgy. In Britain, the catechism of nostalgia includes such sweets as Spangles, Jelly Tots, Rolos, Fry’s Chocolate Creams, Space Dust. These are common reference points that take us back to some joyous pre-pubertal age when life was free and easy.

Candy bar nostalgia puts us all on the same page.

Gus Simpson adored birthday cake. Chocolate, coconut, lemon, strawberry, vanilla- she had a particular fondness for the classics. Even though she experimented with new flavors and frostings, drizzling with syrups and artfully arranging hibiscus petals, Gus more often took the retro route with piped-on flowers or a flash of candy sprinkles across the iced top. Because birthday cake was really about nostalgia, she knew, about reaching in and using the senses to remember one perfect childhood moment. After twelve years as a host on the CookingChannel- and with three successful shows to her credit- Gus had made many desserts in her kitchen studios, from her creamy white chocolate mousse to her luscious peach torte, her gooey caramel apple cobbler and her decadent bourbon pecan pie.

But the paradox is that what we are eating on a day-to-day basis and take for granted right now will be the ghosts that future scholars will chase: first it will become nostalgia, then it will become history, and then myth.

Such are the inconsistences of humans in uniform, that the same endothermic vertebrates, which were believed a blessing, an aid to nostalgia, a sign from God, could also be shot for food (see p281-88) and employed as tools.

Naomi was coming to like it. There was a pleasure in the novelty. And also a sense of nostalgia for what had changed. That wasn’t only food. That was everything.

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

Imagine homemade desserts, with pies being the star, made by two older Southern women using time-honored family recipes that elicit a feeling of nostalgia and luxury." Brock snorted as he shook his head. "Food is a crowded field. There's no way---" Micah held up a hand. "Let her finish." Yeah, dumbass. Let me finish. "This is about more than pies and desserts. It's about the story behind the desserts." I was in it now and didn't have a road map to lead me out again. "The backstory is inspiring. Two women of a certain age were married to completely useless men and ultimately forced to fend for themselves." I let that last sentence splash around in the room's testosterone for a second. "They rebuilt their lives by making and selling pies. Creating a business and a community around the pies that later expanded to include other desserts." "So?" Brock excelled at missing the point and didn't disappoint here. "Frankly, they're damn good pies. Right now, they're sold on a small scale all over the South via word of mouth and a website. They're special. Curated. Artisanal." I'd moved into the part of the pitch where I threw phrases together that may or may not have applied to pies, cupcakes, and other assorted dessert items because this room loved fancy buzzwords. "Now imagine taking this small grandma-run business nationwide. Making it the go-to dessert option for special occasions. Putting it in high-end grocery and specialty stores as well as on direct delivery. Creating demand like that lady did with cupcakes a decade or so ago." Big fan. Loved the whole dessert family. And those cupcake vending machines? Genius. Now I wanted a cupcake, so time to wrap this up. "If we focus on the pies for a second, once you convince people they need the pies, they'll pay for anything for those pies. Plus, you have built-in marketing gold in the form of two very feisty, self-made women who people will see as their grandmas.

For bearded sageness, Wolfe asks us to look past youth’s ambition and maturity’s empire, until Sol cools, and every hole you dig exposes ruins, and no mountains remain that are not carved into the face of some forgotten prince. What still lasts as the last fires go out? When cultures spend a thousand years watching the world die undeniably yet too slowly for even dynasties to know if they will see the end? What human thing endures longest, when history-writing has been given up because the scale is unfathomable? Does sword and citadel? Does tooth and claw? Does ritual? Does legend, story fragments that so catch imaginations that one detail outlives the nation, the religion, and the tongue that birthed it? Does ambition last unto such days? or hope? or in such times have they degenerated into vainglory and soft nostalgia? What shibboleth will prove us human in a million years, the aspiration of the Heinlein juvenile? or the way we hesitate meeting a strange new food, testing its texture before biting down? Or is the book of lore that calls this era ancient wrong as well? If to be juvenile is to feel one stands upon a threshold, ready to set forth, can such a fire outlast the dimming of the Sun? Or more?