Pork Sayings Quotes

If no one knows when a person is going to die, how can we say he died prematurely?

We can do anything. It’s not because our hearts are large, they’re not, it’s what we struggle with. The attempt to say Come over. Bring your friends. It’s a potluck, I’m making pork chops, I’m making those long noodles you love so much.

It's the reason we say "pork" and "beef" instead of "pig" and "cow." Dissection and surgical instruction, like meat-eating, require a carefully maintained set of illusions and denial.

What about animals slaughtered for our consumption? who among us would be able to continue eating pork chops after visiting a factory farm in which pigs are half-blind and cannot even properly walk, but are just fattened to be killed? And what about, say, torture and suffering of millions we know about, but choose to ignore? Imagine the effect of having to watch a snuff movie portraying what goes on thousands of times a day around the world: brutal acts of torture, the picking out of eyes, the crushing of testicles -the list cannot bear recounting. Would the watcher be able to continue going on as usual? Yes, but only if he or she were able somehow to forget -in an act which suspended symbolic efficiency -what had been witnessed. This forgetting entails a gesture of what is called fetishist disavowal: "I know it, but I don't want to know that I know, so I don't know." I know it, but I refuse to fully assume the consequences of this knowledge, so that I can continue acting as if I don't know it.

You can't say that you need to burn witches and shun gay men but eat pork and wear all the mixed fibers you want!!

If you can't say something nice about a person, go ahead

In my lame pescetarian defense, it's very hard to be a girl and say you won't eat something. Refuse one plate of bacon-wrapped pork rinds and you're anorexic. Accept them and you're on the Atkins. Excuse yourself to go to the bathroom and you're bulimic. Best to keep perfectly still and bring an IV of fluids with you to dinner.

Personally, if I were trying to discourage people from smoking, my sign would be a little different. In fact, I might even go too far in the opposite direction. My sign would say something like, "Smoke if you wish. But if you do, be prepared for the following series of events: First, we will confiscate your cigarette and extinguish it somewhere on the surface of your skin. We will then run you nicotine-stained fingers through a paper shredder and throw them into the street, where wild dogs will swallow them and then regurgitate them into the sewers, so that infected rats can further soil them before they're flushed out to sea with the rest of the city's filth. After such time, we will sysematically seek out your friends and loved one and destroy their lives." Wouldn't you like to see a sign like that?

It is demonstrable," said he, "that things cannot be otherwise than as they are; for as all things have been created for some end, they must necessarily be created for the best end. Observe, for instance, the nose is formed for spectacles, therefore we wear spectacles. The legs are visibly designed for stockings, accordingly we wear stockings. Stones were made to be hewn and to construct castles, therefore My Lord has a magnificent castle; for the greatest baron in the province ought to be the best lodged. Swine were intended to be eaten, therefore we eat pork all the year round: and they, who assert that everything is right, do not express themselves correctly; they should say that everything is best.

Suddenly, in the space of a moment, I realized what it was that I loved about Britain - which is to say, all of it. Every last bit of it, good and bad - Marmite, village fetes, country lanes, people saying 'mustn't grumble' and 'I'm terribly sorry but', people apologizing to me when I conk them with a nameless elbow, milk in bottles, beans on toast, haymaking in June, stinging nettles, seaside piers, Ordnance Survey maps, crumpets, hot-water bottles as a necessity, drizzly Sundays - every bit of it. What a wondrous place this was - crazy as fuck, of course, but adorable to the tiniest degree. What other country, after all, could possibly have come up with place names like Tooting Bec and Farleigh Wallop, or a game like cricket that goes on for three days and never seems to start? Who else would think it not the least odd to make their judges wear little mops on their heads, compel the Speaker of the House of Commons to sit on something called the Woolsack, or take pride in a military hero whose dying wish was to be kissed by a fellow named Hardy? ('Please Hardy, full on the lips, with just a bit of tongue.') What other nation in the world could possibly have given us William Shakespeare, pork pies, Christopher Wren, Windsor Great Park, the Open University, Gardners' Question Time and the chocolate digestive biscuit? None, of course. How easily we lose sight of all this. What an enigma Britain will seem to historians when they look back on the second half of the twentieth century. Here is a country that fought and won a noble war, dismantled a mighty empire in a generally benign and enlightened way, created a far-seeing welfare state - in short, did nearly everything right - and then spent the rest of the century looking on itself as a chronic failure. The fact is that this is still the best place in the world for most things - to post a letter, go for a walk, watch television, buy a book, venture out for a drink, go to a museum, use the bank, get lost, seek help, or stand on a hillside and take in a view. All of this came to me in the space of a lingering moment. I've said it before and I'll say it again. I like it here. I like it more than I can tell you.

There is a Yiddish saying: “If I am going to be forced to eat pork, it better be of the best kind.

As a child I had been taught to say my prayers at the start of every day, and so it did not seem an odd thing for me to stand out in the field and say "Oh God whatever happens today let it be under your perfect control.

Most people have very little control over what sort of day they’re going to have. For instance, when one person says, “Have a nice day,” the other may well be thinking, “I’ve just been diagnosed with hypertrophic cardiomyopathy, and I’m also coughing up thick black stuff.” In this case the well-wisher’s words will fall on deaf ears.

Banks used to issue their own currencies. You can see these old banknotes in the Smithsonian. ‘First National Bank of South Bumfuck will remit ten pork bellies to the bearer,’ or whatever. That had to stop because commerce became nonlocal—you needed to be able to take your money with you when you went out West, or whatever." "But if we’re online, the whole world is local," Randy says.

Here’s what I’ve got, the reasons why our marriage might work: Because you wear pink but write poems about bullets and gravestones. Because you yell at your keys when you lose them, and laugh, loudly, at your own jokes. Because you can hold a pistol, gut a pig. Because you memorize songs, even commercials from thirty years back and sing them when vacuuming. You have soft hands. Because when we moved, the contents of what you packed were written inside the boxes. Because you think swans are overrated. Because you drove me to the train station. You drove me to Minneapolis. You drove me to Providence. Because you underline everything you read, and circle the things you think are important, and put stars next to the things you think I should think are important, and write notes in the margins about all the people you’re mad at and my name almost never appears there. Because you make that pork recipe you found in the Frida Khalo Cookbook. Because when you read that essay about Rilke, you underlined the whole thing except the part where Rilke says love means to deny the self and to be consumed in flames. Because when the lights are off, the curtains drawn, and an additional sheet is nailed over the windows, you still believe someone outside can see you. And one day five summers ago, when you couldn’t put gas in your car, when your fridge was so empty—not even leftovers or condiments— there was a single twenty-ounce bottle of Mountain Dew, which you paid for with your last damn dime because you once overheard me say that I liked it.

Saying a man had sex with a child is like saying a man had dinner with the pork chop.

The West Coast experience is soft and peripheral, New York is hard and concentrated. California is a small woman saying, “Fuck me.” New York is a large man saying, “Fuck you!

Look, she doesn't like pork," [Blue] said. "Take her someplace they use lots of butter. And don't ever say the word chuckle around her. She hates it.

Cannibals say that we taste like pork, and bacon is my spirit animal, so we’re probably delicious.

You know sometimes I wish I'd been born a kender. No worries. No cares. No responsibilities. Nothing but pork chops. See you tonight Brother. I'd ask you to say a prayer but we're up to our eyeballs in gods as it is.

Terence's idea of roughing it consisted of pork pie, veal pie, cold roast beef, a ham, pickles, pickled eggs, pickled beets, cheese, bread and butter, ginger beer and a bottle of port. It was possibly the best meal I had ever had in my life.

There are some who are still weak in faith, who ought to be instructed, and who would gladly believe as we do. But their ignorance prevents them...we must bear patiently with these people and not use our liberty; since it brings to peril or harm to body or soul...but if we use our liberty unnecessarily, and deliberately cause offense to our neighbor, we drive away the very one who in time would come to our faith. Thus St. Paul circumcised Timothy (Acts 16:3) because simple minded Jews had taken offense; he thought: what harm can it do, since they are offended because of ignorance? But when, in Antioch, they insisted that he out and must circumcise Titus (Gal. 2:3) Paul withstood them all and to spite them refused to have Titus circumcised... He did the same when St. Peter...it happened in this way: when Peter was with the Gentiles he ate pork and sausages with them, but when the Jews came in, he abstained from this food and did not eat as he did before. Then the Gentiles who had become Christians though: Alas! we, too, must be like the Jews, eat no pork, and live according to the law of Moses. But when Paul learned that they were acting to the injury of evangelical freedom, he reproved Peter publicly and read him an apostolic lecture, saying: "If you, though a Jew, live like a Gentile, how can you compel the Gentiles to live like Jews?" (Gal. 2:14). Thus we, too, should order our lives and use our liberty at the proper time, so that Christian liberty may suffer no injury, and no offense be given to our weak brothers and sisters who are still without the knowledge of this liberty.

I can tell you that these two statues are not monkeys native to India. This one’s a spider monkey. They come from South America. This one is a chimpanzee, which is technically an ape, not a monkey. They’re often classified as monkeys because of their size.” I gaped at him. “How do you know so much about monkeys?” He crossed him arms over his chest. “Ah, so am I to assume that talking about monkeys is an approved topic of conversation? Perhaps if I were a monkey instead of a tiger you might clue me in as to why you’re avoiding me.” “I’m not avoiding you. I just need some space. It has nothing to do with your species. It has to do with other things.” “What other things?” “Nothing.” “It’s something.” “It can’t be anything.” “What can’t be anything?” “Can we just get back to the monkeys?” I yelled. “Fine!” he hollered back. We stood there glaring at each other for a minute, both of us frustrated and angry. He went back to examining the various monkeys and ticking off a list of their traits. Before I could stop myself, I shot off a sarcastic, “I had no idea that I was walking with a monkey expert, but, then again, you have eaten them right? So I guess that would be the difference between say, pork and chicken, to someone like me.” Ren scowled at me. “I lived in zoos and circuses for centuries, remember? And I don’t…eat…monkeys!

Frau Freud Ladies, for argument’s sake, let us say that I’ve seen my fair share of ding-a-ling, member and jock, of todger and nudger and percy and cock, of tackle, of three-for-a-bob, of willy and winky; in fact, you could say, I’m as au fait with Hunt-the-Salami as Ms M. Lewinsky – equally sick up to here with the beef bayonet, the pork sword, the saveloy, love-muscle, night-crawler, dong, the dick, prick, dipstick and wick, the rammer, the slammer, the rupert, the shlong. Don’t get me wrong, I’ve no axe to grind with the snake in the trousers, the wife’s best friend, the weapon, the python – I suppose what I mean is, ladies, dear ladies, the average penis – not pretty . . . the squint of its envious solitary eye . . . one’s feeling of pity . . .

Armando's not a pork chop, I say. She shrugs. At least a pork chop would feed you.

She could not say why; he just seemed like the kind of man who healed, rather than wounded.

Consider carefully before you say a hard word to a man, but never let a chance to say a good one go by.

There is a Yiddish saying: “If I am going to be forced to eat pork, it better be of the best kind.” If I am going to be fooled by randomness, it better be of the beautiful (and harmless) kind.

And if the best you can do is quote the Bible in defence of your prejudice, then have the humility to be consistent. The same book that exhorts against the abomination of one man lying with another also contains exhortations against the eating of pork and shell-fish and against menstruating women daring to come near holy places. It’s no good functionalistically claiming that kosher diet had its local, meteorological purposes now defunct, or that the prejudice against ovulation can be dispensed with as superstition, the Bible that you bash us with tells you that much of what you do is unclean: don’t pick and choose with a Revealed Text — or if you do, pick and choose the good bits, the bits that say things like ‘Let he who is without sin cast the first stone’, or ‘Love thy neighbour as thyself’.

A Short Ode To Sausage "Sad to say, there are people who regard lovers of sausages as relics from a kind of nutritional Dark Ages"…---Charles Simic, poet. Theologically, I’d say I was predestined to eat animals carefully stuffed inside their own intestines. I’m the first to eat knockwurst, and the last in a cholesterol tsunami to relinquish my salami to the authorities. Whether beef, lamb or pork-- it will end up on my fork. (I’m clear about my priorities.) And for those who go into hysterics proclaiming sausages barbaric, I want you to understand: That though you might be leaner you can only have my wiener if you pry it from my cold dead hands.

Is that why you stopped eating? All your bum has gone. I always wished I had a bum like yours,” Ifemelu said. “Do you know I started losing weight almost as soon as I came? I was even close to anorexia. The kids at my high school called me Pork. You know at home when somebody tells you that you lost weight, it means something bad. But here somebody tells you that you lost weight and you say thank you. It’s just different here,” Ginika said, a little wistfully, as though she, too, were new to America.

I tried every diet in the book. I tried some that weren’t in the book. I tried eating the book. It tasted better than most of the diets. I tried the Scarsdale diet and the Stillman water diet (you remember that one, where you run weight off trying to get to the bathroom). I tried Optifast, Juicefast, and Waterfast. I even took those shots that I think were made from cow pee. I endured every form of torture anybody with a white coat and a clipboard could devise for a girl who really liked fried pork chops. One night while I was on some kind of liquid-protein diet made from bone marrow, or something equally appetizing, I was with a group of friends at a Howard Johnson’s and some of them were having fried clams. I’ll never forget sitting there with all of that glorious fried fat filling my nostrils and feeling completely left out. I went home and wrote one of my biggest hits, “Two Doors Down.” I also went off my diet and had some fried clams. There were times when I thought of chucking it all in. “Damn the movie,” I would say. “I’m just gonna eat everything and go ahead and weigh five hundred pounds and have to be buried in a piano case.” Luckily, a few doughnuts later, that thought would pass and I would be back to the goal at hand. I remember something in a book I read called Gentle Eating. The author said you should pretend the angels are eating with you and that you want to save some for them. I loved that idea, because I love angels. I have to admit, though, there were times I would slap those angels out of the way and have their part too. A true hog will do that.

I have to close my eyes as the flavors burst in my mouth - gentle heat from the pepper, salty tang of the pork, sweetness of pomegranate, the velvety-rich walnut sauce. He's waiting, but I don't know what to say. 'I love you; can I have your babies' might scare him, but it's my most sincere thought.

So what was the Synagogue of Satan? You might be surprised to find out there are two types of the Synagogue of Satan. They are the ones that “say they are Jews but are not.” The Synagogue of Satan always tries to say that the church has replaced Israel. This was done in two ways.   Judaizing Christians – Legalism/Ebionites The Judaizers said that since the church has replaced Israel, the church has to observe the Mosaic Law. We call this “legalism” or “Judaising.” This type insisted that believers must be circumcised, not eat pork, and keep the Sabbath. Paul, in Titus 1:10-11, stated that people who teach this kind of theology “must be silenced!” These are the ones that forced the formation of the first Jerusalem Council, recorded in Acts 15, to create a decree that the Mosaic Law has nothing to do with salvation.   Replacement Theology By the third century the Jewish form of legalism had long vanished. All that was left was Replacement Theology.

She had applied to college without her parents' knowledge, and when she got her choral scholarship she broke from childhood, choosing music as her religion. Emily and Jess pressed him, but they didn't understand. Their mother's life began when she came up to Cambridge on her own. "It's like a fairyland here," she used to say, when they walked through the ancient cloisters. She was a quiet rebel, buying a Liberty-dress pattern and sewing her own gown for the Emmanuel College ball, dancing until dawn, and then slipping barefoot onto the velvet lawns reserved for Fellows. As a soprano she sang for services and feasts. As an adventurer, she tried champagne for the first time and pork loin and frog's legs.

The Y Not had a waitress named Shirley who was the most disagreeable person I have ever met. Whatever you ordered, she would look at you as if you had asked to borrow her car to take her daughter to Tijuana for a filthy weekend. ‘You want what?’ she would say. ‘A pork tenderloin and onion rings,’ you would repeat apologetically. ‘Please, Shirley. If it’s not too much trouble. When you get a minute.’ Shirley would stare at you for up to five minutes, as if memorizing your features for the police report, then scrawl your order on a pad and shout out to the cook in that curious dopey lingo they always used in diners, ‘Two loose stools and a dead dog’s schlong,’ or whatever. In a Hollywood movie Shirley would have been played by Marjorie Main. She would have been gruff and bossy, but you would have seen in an instant that inside her ample bosom there beat a heart of pure gold. If you unexpectedly gave her a birthday present she would blush and say, ‘Aw, ya shouldana oughtana done it, ya big palooka.’ If you gave Shirley a birthday present she would just say, ‘What the fuck's this?' Shirley, alas, didn’t have a heart of gold.

When I made this identity pact, I was limiting my future choices, but saying no to meat was no longer difficult. Rather than being a chore or a burden, it became something I simply did not do, much in the same way observant Muslims do not drink alcohol and devout Jews do not eat pork—they just don’t. By aligning our behaviors to our identity, we make choices based on who we believe we are.

I’m a traditional Jew, and I observe the biblical dietary laws. … I suspect most of you assume I go around all day saying to myself, ‘Boy, would I love to eat pork chops, but that mean old God won’t let me.’ Not so. The fact … is, I go around all day saying, ‘Isn’t it incredible? There are five billion people on this planet and God cares what I have for lunch [and] what kind of language I use.

The Sun King had dinner each night alone. He chose from forty dishes, served on gold and silver plate. It took a staggering 498 people to prepare each meal. He was rich because he consumed the work of other people, mainly in the form of their services. He was rich because other people did things for him. At that time, the average French family would have prepared and consumed its own meals as well as paid tax to support his servants in the palace. So it is not hard to conclude that Louis XIV was rich because others were poor. But what about today? Consider that you are an average person, say a woman of 35, living in, for the sake of argument, Paris and earning the median wage, with a working husband and two children. You are far from poor, but in relative terms, you are immeasurably poorer than Louis was. Where he was the richest of the rich in the world’s richest city, you have no servants, no palace, no carriage, no kingdom. As you toil home from work on the crowded Metro, stopping at the shop on the way to buy a ready meal for four, you might be thinking that Louis XIV’s dining arrangements were way beyond your reach. And yet consider this. The cornucopia that greets you as you enter the supermarket dwarfs anything that Louis XIV ever experienced (and it is probably less likely to contain salmonella). You can buy a fresh, frozen, tinned, smoked or pre-prepared meal made with beef, chicken, pork, lamb, fish, prawns, scallops, eggs, potatoes, beans, carrots, cabbage, aubergine, kumquats, celeriac, okra, seven kinds of lettuce, cooked in olive, walnut, sunflower or peanut oil and flavoured with cilantro, turmeric, basil or rosemary … You may have no chefs, but you can decide on a whim to choose between scores of nearby bistros, or Italian, Chinese, Japanese or Indian restaurants, in each of which a team of skilled chefs is waiting to serve your family at less than an hour’s notice. Think of this: never before this generation has the average person been able to afford to have somebody else prepare his meals. You employ no tailor, but you can browse the internet and instantly order from an almost infinite range of excellent, affordable clothes of cotton, silk, linen, wool and nylon made up for you in factories all over Asia. You have no carriage, but you can buy a ticket which will summon the services of a skilled pilot of a budget airline to fly you to one of hundreds of destinations that Louis never dreamed of seeing. You have no woodcutters to bring you logs for the fire, but the operators of gas rigs in Russia are clamouring to bring you clean central heating. You have no wick-trimming footman, but your light switch gives you the instant and brilliant produce of hardworking people at a grid of distant nuclear power stations. You have no runner to send messages, but even now a repairman is climbing a mobile-phone mast somewhere in the world to make sure it is working properly just in case you need to call that cell. You have no private apothecary, but your local pharmacy supplies you with the handiwork of many thousands of chemists, engineers and logistics experts. You have no government ministers, but diligent reporters are even now standing ready to tell you about a film star’s divorce if you will only switch to their channel or log on to their blogs. My point is that you have far, far more than 498 servants at your immediate beck and call. Of course, unlike the Sun King’s servants, these people work for many other people too, but from your perspective what is the difference? That is the magic that exchange and specialisation have wrought for the human species.

There was a Chinese Dragon for a short time too. No one could say his name and he insisted on Sweet and Sour Pork for every meal. It got very expensive. Fortunately, a Chinese couple who owned a wok, fell in love with him. They took him home with them, and he is now spoilt rotten. They even wrote a cookery book for other Chinese Dragon owners: A Hundred Ways to Cook Sweet and Sour Pork. That was a great success.

Three modern rabbis are arguing about which of the three is the most progressive. “I am definitely the most progressive,” says the first rabbi. “We allow smoking during services.” “That’s nothing,” replies the second rabbi. “We serve pork spareribs during Yom Kippur.” “Not bad,” replies the third rabbi. “But I have you all beat. During Rosh Hashanah and Yom Kippur, we post signs at my temple—closed for the holidays.

So you don't think the government is responsible for anything?" "Oh, it's responsible," Rafferty says. "It's responsible for the sloppiness and imprecision of the War on Terror, for example. It's responsible for taking people's tax dollars and spending the country into debt on useless wars and pointless pork projects to buy votes. It's responsible for bailing out the banks instead of standing up for the people the banks cheated. It's responsible for plenty,

A part of Jutta does not want to take the letter. Does not want to hear what this huge man has traveled a long way to say. Weeks go by when Jutta does not allow herself to think of the war, of Frau Elena, of the awful last months in Berlin. Now she can buy pork seven days a week. Now, if the house feels cold she twists a dial in the kitchen, and voilà. She does not want to be one of those middle-aged women who thinks of nothing but her own painful history. Sometimes she looks at the eyes of her older colleagues and wonders what they did when the electricity was out, when there were no candles, when the rain came through the ceiling. What they saw. Only rarely does she loosen the seals enough to allow herself to think of Werner. In many ways, her memories of her brother have become things to lock away. A math teacher at Helmholtz-Gymnasium in 1974 does not bring up a brother who attended the National Political Institute of Education at Schulpforta.

I made our plates and brought them to the table with glasses of sweet tea. I’ll say this for Brand; he truly made an attempt to eat what I had cooked. Not only was the cornbread like a stone cookie, but the pork chops weren’t just burnt they tasted like pure salt. Apparently, you don’t have to use a lot of Lawry’s seasoning to get flavor. When I saw him cut into the macaroni and cheese with a knife, I completely lost it and started to laugh hysterically. I laughed so hard I began to cry. Brand couldn’t help but join me.

I think you have been away long enough, God knows I don't know what you're doing over there, and you don't write enough for me to even guess. But my guess is you're going to be sorry one of these fine days that you stayed over there, looking at your navel, and let the world pass you by. There's nothing over there for you. You're as American as pork and beans, though maybe you don't want to think so anymore. And maybe you won't mind my saying that you're getting a little to old for studying, after all, if that's what you're doing.

This gave me occasion to observe, that, when men are employ'd, they are best content'd; for on the days they worked they were good-natur'd and cheerful, and, with the consciousness of having done a good day's work, they spent the evening jollily; but on our idle days they were mutinous and quarrelsome, finding fault with their pork, the bread, etc., and in continual ill-humor, which put me in mind of a sea-captain, whose rule it was to keep his men constantly at work; and, when his mate once told him that they had done every thing, and there was nothing further to employ them about, "Oh," says he, "Make them scour the anchor.

It mattered very much to this young person. I was inclined to tell him that if he was worried, it probably was a sin, or at the very least, would weigh on him as one. For God also tells us that when you perform an action you believe to be a sin, it still counts as a sin even if it is proven to be permissible. Conscience. Conscience is the ultimate measure of man." "All right, it's a sin," moaned Alif. "I don't care. I don't play Battlecraft. It's for teenagers." "I'm not looking for any particular answer. Don't feel you must agree. I want to know what you think." "I'm not looking for any particular answer. Don't feel you must agree. I want to know what you think." "I think people need a break. It's not like they're out there selling bacon and booze. They want to pretend for a few hours a day that we don't live in this awful hole getting squeezed by State on one side and pious airheads on the other, all while smiling our shit-eating grins so that the oil companies keep shoveling money into our pockets. Surely God wouldn't mind people pretending life is better, even if it involves fictional pork." "But isn't that a dangerous precedent? Fictional pork is one thing-one cannot smell it or taste it, and thus the temptation to go out and consume real pork is low. However, if we were to talk about fictional adultery-I know there are many people who do and say all kinds of dirty things online-then it would be another matter. Those are real desires manifesting themselves on the computer screen. Who knows how many adulterous relationships begin on the Internet and end in the bedroom?" Alif blanched. "And even if they don't," the sheikh continued, "who's to say the spiritual damage isn't real nonetheless? When two people form a relationship online, it isn't a fiction based on real life, it's real life based on a fiction. You believe the person you cannot see or touch is perfect, because she chooses to reveal only the things that she knows will please you. Surely that is dangerous indeed." "You could say the same thing about an arranged marriage," said Alif.

Reason, truth, innocence." Royce sat back against the wall and folded his arms. "Unicorns, pixies, and dragons. You're not that young to believe in such such things. How is it you fancy yourself a resident of a make believe world?" "I told you, at this point it's a choice." "It's not. It's fooling yourself. "I can decide between eating fish or pork, but I can only pretend to eat unicorn meat. I can't actually eat a unicorn. The world is the world and you live in it with open eyes or choose to be blind. It's all the same to me but don't stand there pretending you're right." Hadrian grimaced. _There are so many things wrong with that statement. Only Royce could think of a unicorn eating metaphor. Where do thoughts like that bubble up from?_ ... Hadrian had a point of his own. "You always wear black and gray. That's a choice too, and it says a lot about you." "It says I don't like to be seen at night." "It says you like to hide. And people who like to hide are usually up to no good. That's a message you declare to everyone you meet, and people receive it as you might expect. Then when others don't trust you; when they avoid you; hurt or arrest you for doing nothing, your worldview is justified. "So, you're right. You can't eat unicorns in your world because they don't exist. But they do in mine. But they do in mine. Probably because in my world we don't eat them.

When the logs in the fireplace crackle merrily, the corpse of a beech or oak is going up in flames. The paper in the book you are holding in your hands right now is made from the shavings of spruce, and birches were expressly felled (that is to say, killed) for this purpose. Does that sound over the top? I don't think so. For if we keep in mind all we have learned in the previous chapters, parallels can definitely be drawn to pigs and pork. Not to put too fine a point on it, we use living things killed for our purposes. Does that make our behavior reprehensible? Not necessarily. After all, we are also part of Nature, and we are made in such a way that we can survive only with the help of organic substances from other species. We share this necessity with all other animals. The real question is whether we help ourselves only to what we need from the forest ecosystem, and-analogous to our treatment of animals-whether we spare the trees unnecessary suffering when we do this. That means it is okay to use wood as long as trees are allowed to live in a way that is appropriate to their species. And that means that they should be allowed to fulfill their social needs, to grow in a true forest environment on undisturbed ground, and to pass their knowledge on to the next generation. And at least some of them should be allowed to grow old with dignity and finally die a natural death.

It is demonstrable,” said he, “that things cannot be otherwise than as they are; for as all things have been created for some end, they must necessarily be created for the best end. Observe, for instance, the nose is formed for spectacles, therefore we wear spectacles. The legs are visibly designed for stockings, accordingly we wear stockings. Stones were made to be hewn and to construct castles, therefore My Lord has a magnificent castle; for the greatest baron in the province ought to be the best lodged. Swine were intended to be eaten, therefore we eat pork all the year round: and they, who assert that everything is right, do not express themselves correctly; they should say that everything is best.

How long is this going to take, Finnikin? Ask him if they have food. You promised me roast pork.” Finnikin rolled his eyes as Moss swung from side to side, trying to dislodge him from his back. “Woman, I’m trying to fight here! Or has that escaped your attention?” Moss reached over his shoulder, grabbed Finnikin by his jerkin, and swung him over his head. But then he stopped suddenly, sliding Finnikin back onto the ground, staring at him. “Finnikin? Did she say Finnikin?” Finnikin felt dizzy, the world spinning out of control. “Finn?” Moss asked again, and then something else seemed to occur to him. “Did you tell her to go get your . . .” He swung around to where the others stood. “Blessed day,” he murmured. “Oh, blessed day.

You’re too goddamned fat,” he said. I took a defiant drag on my cigarette and willed myself not to cry. The remark made me dizzy. For the past four years, Ma and Grandma had played by the rule: never to mention my weight. Now my jeans and sweatshirt were folded in a helpless pile beside me and there was only a thin sheet of paper between my rolls of dimply flesh and this detestable old man. My heart raced with fear and nicotine and Pepsi. My whole body shook, dripped sweat. “Any trouble with your period?” he asked. “No.” “What?” “No trouble,” I managed, louder. He nodded in the direction of his stand-up scale. The backs of my legs made little sucking sounds as they unglued themselves from the plastic upholstery. He brought the sliding metal bar down tight against my scalp and fiddled with the cylinder in front of my face. “Five-five and a half,” he said. “Two hundred . . . fifty-seven.” The tears leaking from my eyes made stains on the paper gown. I nodded or shook my head abruptly at each of his questions, coughed on command for his stethoscope, and took his pamphlets on diet, smoking, heart murmur. He signed the form. At the door, his hand on the knob, he turned back and waited until I met his eye. “Let me tell you something,” he said. “My wife died four Tuesdays ago. Cancer of the colon. We were married forty-one years. Now you stop feeling sorry for yourself and lose some of that pork of yours. Pretty girl like you—you don’t want to do this to yourself.” “Eat shit,” I said. He paused for a moment, as if considering my comment. Then he opened the door to the waiting room and announced to my mother and someone else who’d arrived that at the rate I was going, I could expect to die before I was forty years old. “She’s too fat and she smokes,” I heard him say just before the hall rang out with the sound of my slamming his office door. I was wheezing wildly by the time I reached the final landing. On the turnpike on the way home, Ma said, “I could stand to cut down, too, you know. It wouldn’t hurt me one bit. We could go on a diet together? Do they still sell that Metrecal stuff?” “I’ve been humiliated enough for one fucking decade,” I said. “You say one more thing to me and I’ll jump out of this car and smash my head under someone’s wheels.

thus our fort, if such a magnificent name may be given to so miserable a stockade, was finish'd in a week, though it rain'd so hard every other day that the men could not work. This gave me occasion to observe, that, when men are employ'd, they are best content'd; for on the days they worked they were good-natur'd and cheerful, and, with the consciousness of having done a good day's work, they spent the evening jollily; but on our idle days they were mutinous and quarrelsome, finding fault with their pork, the bread, etc., and in continual ill-humour, which put me in mind of a sea-captain, whose rule it was to keep his men constantly at work; and, when his mate once told him that they had done everything, and there was nothing further to employ them about, "Oh," says he, "make them scour the anchor." This kind of fort, however contemptible,

Dinner starts with a ceviche of beef, the love child of northern Italy's raw beef culture and the couple's interest in assertive flavors from around the world. Depending on the day, you may find lemongrass, cilantro, and miso- perfect strangers across Italy- canoodling with cured anchovies and handmade pastas. "It's not fusion," says Francesca. "We don't ever think 'How can we work a bit of Asia into this plate?' If it makes sense on the fork, then we go for it." From there Francesca takes me through the entire menu: from the esoteric and unexpected- fried snails over a dashi-spiked potato puree, glazed pork belly with cavolo nero kimchi- to gentle riffs on the soul food you'd find in a traditional trattoria- fried artichokes dipped into an anise-spiked mayonnaise, tender pork sweetbreads with tiny candy-sweet asparagus and a slick of Mazzo's exceptional olive oil.

In order to understand what this lady was saying about her upstairs neighbors,” I went on, because no one else was saying anything, “you have to turn the situation around. If the two sweet homosexuals hadn’t fed the cats at all but instead had pelted them with stones or tossed poisoned pork chops down to them from their balcony, then they would have been just plain dirty faggots. I think that’s what Claire meant about Guess Who’s Coming to Dinner? That the friendly Sidney Poitier was a sweet boy too. That the person who made that movie was absolutely no better than the lady in that program. In fact, Sidney Poitier was supposed to serve as a role model. An example for all those other nasty Negroes, the uppity Negroes. The dangerous Negroes, the muggers and the rapists and the crack dealers. When you people put on a good-looking suit like Sidney’s and start behaving like the perfect son-in-law, we white folks will be your friends.

[...]a man and a boy, side by side on a yellow Swedish sofa from the 1950s that the man had bought because it somehow reminded him of a zoot suit, watching the A’s play Baltimore, Rich Harden on the mound working that devious ghost pitch, two pairs of stocking feet, size 11 and size 15, rising from the deck of the coffee table at either end like towers of the Bay Bridge, between the feet the remains in an open pizza box of a bad, cheap, and formerly enormous XL meat lover’s special, sausage, pepperoni, bacon, ground beef, and ham, all of it gone but crumbs and parentheses of crusts left by the boy, brackets for the blankness of his conversation and, for all the man knew, of his thoughts, Titus having said nothing to Archy since Gwen’s departure apart from monosyllables doled out in response to direct yes-or-nos, Do you like baseball? you like pizza? eat meat? pork?, the boy limiting himself whenever possible to a tight little nod, guarding himself at his end of the sofa as if riding on a crowded train with something breakable on his lap, nobody saying anything in the room, the city, or the world except Bill King and Ken Korach calling the plays, the game eventless and yet blessedly slow, player substitutions and deep pitch counts eating up swaths of time during which no one was required to say or to decide anything, to feel what might conceivably be felt, to dread what might be dreaded, the game standing tied at 1 and in theory capable of going on that way forever, or at least until there was not a live arm left in the bullpen, the third-string catcher sent in to pitch the thirty-second inning, batters catnapping slumped against one another on the bench, dead on their feet in the on-deck circle, the stands emptied and echoing, hot dog wrappers rolling like tumbleweeds past the diehards asleep in their seats, inning giving way to inning as the dawn sky glowed blue as the burner on a stove, and busloads of farmhands were brought in under emergency rules to fill out the weary roster, from Sacramento and Stockton and Norfolk, Virginia, entire villages in the Dominican ransacked for the flower of their youth who were loaded into the bellies of C-130s and flown to Oakland to feed the unassuageable appetite of this one game for batsmen and fielders and set-up men, threat after threat giving way to the third out, weak pop flies, called third strikes, inning after inning, week after week, beards growing long, Christmas coming, summer looping back around on itself, wars ending, babies graduating from college, and there’s ball four to load the bases for the 3,211th time, followed by a routine can of corn to left, the commissioner calling in varsity teams and the stars of girls’ softball squads and Little Leaguers, Archy and Titus sustained all that time in their equally infinite silence, nothing between them at all but three feet of sofa;

As we walk through Savignio, the copper light of dusk settling over the town's narrow streets, we stop anyone we can find to ask for his or her ragù recipe. A retired policeman says he likes an all-pork sauce with a heavy hit of pancetta, the better for coating the pasta. A gelato maker explains that a touch of milk defuses the acidity of the tomato and ties the whole sauce together. Overhearing our kitchen talk below, an old woman in a navy cardigan pokes her head out of a second-story window to offer her take on the matter: "I only use tomatoes from my garden- fresh when they're in season, preserved when it gets cold." Inspired by the Savignio citizenry, we buy meat from the butcher, vegetables and wine from a small stand in the town's piazza, and head to Alessandro's house to simmer up his version of ragù: two parts chopped skirt steak, one part ground pancetta, the sautéed vegetable trio, a splash of dry white wine, and a few canned San Marzano tomatoes.

When we came out of the cookhouse, we found the boy's father, the Indian man who had been grazing the horses in the pasture, waiting for us. He wanted someone to tell his troubles to. He looked about guardedly, afraid that the Señora might overhear him. 'Take a look at me' he said. I don't even know how old I am. When I was young, the Señor brought me here. He promised to pay me and give me a plot of my own. 'Look at my clothes' he said, pointing to the patches covering his body. 'I can't remember how many years I've been wearing them. I have no others. I live in a mud hut with my wife and sons. They all work for the Señor like me. They don't go to school. They don't know how to read or write; they don't even speak Spanish. We work for the master, raise his cattle and work his fields. We only get rice and plantains to eat. Nobody takes care of us when we are sick. The women here have their babies in these filthy huts.' 'Why don't you eat meat or at least milk the cows?' I asked. 'We aren't allowed to slaughter a cow. And the milk goes to the calves. We can't even have chicken or pork - only if an animal gets sick and dies. Once I raised a pig in my yard' he went on. 'She had a litter of three. When the Señor came back he told the foreman to shoot them. That's the only time we ever had good meat.' 'I don't mind working for the Señor but I want him to keep his promise. I want a piece of land of my own so I can grow rice and yucca and raise a few chickens and pigs. That's all.' 'Doesn't he pay you anything?' Kevin asked. 'He says he pays us but he uses our money to buy our food. We never get any cash. Kind sirs, maybe you can help me to persuade the master . Just one little plot is all I want. The master has land, much land.' We were shocked by his tale. Marcus took out a notebook and pen. 'What's his name?'. He wrote down the name. The man didn't know the address. He only knew that the Señor lived in La Paz. Marcus was infuriated. 'When I find the owner of the ranch, I'll spit right in his eye. What a lousy bastard! I mean, it's really incredible'. 'That's just the way things are,' Karl said. 'It's sad but there's nothing we can do about it.

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

But as time passes and the evidence continues to accumulate, our hero suddenly changes direction and begins using public-relations jujitsu. He says, “We’re trying to get to the bottom of this.” We. Suddenly, he’s on the side of the law. “We’re trying to get to the bottom of this, so we can get the facts out to the American people.” Nice. The American people. Always try to throw them in; it makes it sound as if you actually care. As the stakes continue to rise, our hero now makes a subtle shift and says, “I’m willing to trust in the fairness of the American people.” Clearly, he’s trying to tell us something: that there may just be a little fire causing all the smoke. But notice he’s still at the I-have-nothing-to-hide stage. But then, slowly, “I’m willing to trust in the fairness of the American people” progresses to “There is no credible evidence,” and before long, we’re hearing the very telling, “No one has proven a thing.” Now, if things are on track in this drama, and the standard linguistic path of the guilty is being followed faithfully, “No one has proven a thing” will precede the stage when our hero begins to employ that particularly annoying technique: Ask-yourself-questions-and-then-answer-them: “Did I show poor judgment?

The hot case at a kombini features tonkatsu, fried chicken, menchikatsu (a breaded hamburger patty), Chinese pork buns, potato croquettes, and seafood items such as breaded squid legs or oysters. In a bit of international solidarity, you'll see corn dogs, often labeled "Amerikandoggu." One day for lunch I stopped at 7-Eleven and brought home a pouch of "Gold Label" beef curry, steamed rice, inarizushi (sushi rice in a pouch of sweetened fried tofu), cold noodle salad, and a banana. Putting together lunch for the whole family from an American 7-Eleven would be as appetizing as scavenging among seaside medical waste, but this fun to shop for and fun to eat. Instant ramen is as popular in Japan as it is in college dorms worldwide, and while the selection of flavors is wider than at an American grocery, it serves a predictable ecological niche as the food of last resort for those with no money or no time. (Frozen ramen, on the other hand, can be very good; if you have access to a Japanese supermarket, look for Myojo Chukazanmai brand.) That's how I saw it, at least, until stumbling on the ramen topping section in the 7-Eleven refrigerator case, where you can buy shrink-wrapped packets of popular fresh ramen toppings such as braised pork belly and fermented bamboo shoots. With a quick stop at a convenience store, you can turn instant ramen into a serious meal. The pork belly is rolled and tied, braised, chilled, and then sliced into thick circular slices like Italian pancetta. This is one of the best things you can do with pork, and I don't say that lightly.

Fukuoka, more than any other city in Japan, is responsible for ramen's rocket-ship trajectory, and the ensuing shift in Japan's cultural identity abroad. Between Hide-Chan, Ichiran, and Ippudo- three of the biggest ramen chains in the world- they've brought the soup to corners of the globe that still thought ramen meant a bag of dried noodles and a dehydrated spice packet. But while Ichiran and Ippudo are purveyors of classic tonkotsu, undoubtedly the defining ramen of the modern era, Hideto has a decidedly different belief about ramen and its mutability. "There are no boundaries for ramen, no rules," he says. "It's all freestyle." As we talk at his original Hide-Chan location in the Kego area of Fukuoka, a new bowl arrives on the table, a prototype for his borderless ramen philosophy. A coffee filter is filled with katsuobushi, smoked skipjack tuna flakes, and balanced over a bowl with a pair of chopsticks. Hideto pours chicken stock through the filter, which soaks up the katsuobushi and emerges into the bowl as clear as a consommé. He adds rice noodles and sawtooth coriander then slides it over to me. Compared with other Hide-Chan creations, though, this one shows remarkable restraint. While I sip the soup, Hideto pulls out his cell phone and plays a video of him layering hot pork cheeks and cold noodles into a hollowed-out porcelain skull, then dumping a cocktail shaker filled with chili oil, shrimp oil, truffle oil, and dashi over the top. Other creations include spicy arrabbiata ramen with pancetta and roasted tomatoes, foie gras ramen with orange jam and blueberry miso, and black ramen made with bamboo ash dipped into a mix of miso and onions caramelized for forty-five days.

Kamimura has been whispering all week of a sacred twenty-four-hour ramen spot located on a two-lane highway in Kurume where truckers go for the taste of true ramen. The shop is massive by ramen standards, big enough to fit a few trucks along with those drivers, and in the midafternoon a loose assortment of castaways and road warriors sit slurping their noodles. Near the entrance a thick, sweaty cauldron boils so aggressively that a haze of pork fat hangs over the kitchen like waterfall mist. While few are audacious enough to claim ramen is healthy, tonkotsu enthusiasts love to point out that the collagen in pork bones is great for the skin. "Look at their faces!" says Kamimura. "They're almost seventy years old and not a wrinkle! That's the collagen. Where there is tonkotsu, there is rarely a wrinkle." He's right: the woman wears a faded purple bandana and sad, sunken eyes, but even then she doesn't look a day over fifty. She's stirring a massive cauldron of broth, and I ask her how long it's been simmering for. "Sixty years," she says flatly. This isn't hyperbole, not exactly. Kurume treats tonkotsu like a French country baker treats a sourdough starter- feeding it, regenerating, keeping some small fraction of the original soup alive in perpetuity. Old bones out, new bones in, but the base never changes. The mother of all ramen. Maruboshi Ramen opened in 1958, and you can taste every one of those years in the simple bowl they serve. There is no fancy tare, no double broth, no secret spice or unexpected toppings: just pork bones, noodles, and three generations of constant simmering. The flavor is pig in its purest form, a milky broth with no aromatics or condiments to mitigate the purity of its porcine essence.

If I'd known you were available, Dee, and looking for work,I'd've hired you." Burke Logan, settled back in his chair and winked at his wife's cousin. "We like to keep the best on at Royal Meadows." Adelia twinkled at him across the table in the track's dining room. He was as handsome and as dangerous to look at as he'd been nearly twenty years before when she'd first met him. "Oh,I don't know." Bruke trailed a hand over his wife's shoudler. "We have the best bookkeeper around at Three Acres." "In that case,I want a raise." Erin picked up her wine and sent Burke a challenging look. "A big one. Trevor?" Her voice was smooth, shimmering with Ireland as she addressed her son. "Do you have in mind to eat that pork chop or just use it for decoration?" "I'm reading the Racing Form, Ma." "His father's son," Erin muttered and snagged the paper from him. "Eat your dinner." He heaved a sigh as only a twelve-year-old boy could. "I think Topeka in the third, with Lonesome in the fifth and Hennessy in the sixth for the trifecta. Dad says Topeka's generous and a cinch tip." At his wife's long stare, Burke cleared his throat. "Stuff that pork chop in your mouth, Trev.Where's Jean?" "She's fussing with her hair," Mo announced, and snatched a french fry from Travis's plate. "As usual," she added with the worldly air only an older sister could achieve, "the minute she turned fourteen she decided her hair was the bane of her existence. Huh. Like having long, thick, straight-as-a-pin black hair is a problem. This-" she tugged on one of the hundreds of wild red curls that spiraled acround her face. "-is a problem. If you're going to worry about something as stupid as hair, which I don't.Anyway, you guys have to come over and see this weanling I have my eye on.He's going to be amazing.And if Dad lets me train him..." She trailed off, slanting a look at her father across the table. "You'll be in college this time next year," Burke reminded her. "Not if I can help it," Mo said under her breath.

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

Eat, woman,” he bellowed, leaning over her, prepared to force the remainder of her meal into her opened mouth. “I would,” she said in a strained voice, “But there is a giant attached to my chin. Perhaps if he would be so gracious as to remove the cured pork from my pack, I would share it with him.” Rautu’s eyes blazed in senseless joy. He released his companion and hastened toward her effects, rummaging through them with great anticipation. He found a small brown parchment parcel and assumed that this was the source of his happiness. He sniffed the outside of the paper and hummed in delight for the exquisite scent. He tore open the barrier between him and his prize and he was compelled to smile when remarking the numerous slices of meat in his hands. He began eating them immediately, leaving no time between one slice and the next to savour that which he had longed to again taste. The superior fare of Frewyn had been the chief of his consolation during the war, and if he was to remain on the islands with all its splendor, all its comforting familiarity, all its temperate climate, and all its horrendous food, he would relish this last ember of bliss before being made to suffer a diet of steamed grains again. “I did say share,” the commander called out. “I am responsible for securing your life,” he replied with a full mouth and without turning around. “And I thanked you accordingly.” The commander’s remonstrations were unanswered, and she scoffed in aversion as she watched the voracious beast consume nearly all the provisions she had been saving for the return journey. “I know you shall not be satisfied until you have all the tribute in the world, but that pork does belong to me, Rau.” “You are not permitted to have meat while taking our medicines,” he said, dismissively. She peered at him in circumspection. “I don’t recall you mentioning that stipulation before. I find it convenient that you should care to do so now.” The giant paused, his cheeks filled with pork. “And?” he said, shoving another slice into his mouth. “And,” she laughed, “You’re going to allow me to starve on your inedible bread while you skulk off with something that was meant for both of us?” “Perhaps.” “Savior, indeed,” the commander fleered. “You have saved me from one means of death only to plunge me into another.

propose that we consider our farmers on a spectrum, let’s say, of agrarianism. On one end of the spectrum we have farmers like James, interested in producing the finest foodstuffs that they can, given the soil, the climate, the water, the budget, and their talent. They observe how efficacious or not their efforts are proving, and they adapt accordingly. Variety is one of the keys to this technique, eschewing the corporate monocultures for a revolving set of plants and animals, again, to mimic what was already happening on the land before we showed up with our earth-shaving machinery. It’s tough as hell, and in many cases impossible, to farm this way and earn enough profit to keep your bills paid and your family fed, but these farmers do exist. On the other end of the spectrum is full-speed-ahead robo-farming, in which the farmer is following the instructions of the corporation to produce not food but commodities in such a way that the corporation sits poised to make the maximum financial profit. Now, this is the part that has always fascinated me about us as a population: This kind of farmer is doing all they can to make their factory quota for the company, of grain, or meat, or what have you, despite their soil, climate, water, budget, or talent. It only stands to reason that this methodology is the very definition of unsustainable. Clearly, this is an oversimplification of an issue that requires as much of my refrain (nuance!) as any other human endeavor, but the broad strokes are hard to refute. The first farmer is doing their best to work with nature. The second farmer is doing their best despite nature. In order for the second farmer to prosper, they must defeat nature. A great example of this is the factory farming of beef/pork/chicken/eggs/turkey/salmon/etc. The manufacturers of these products have done everything they can to take the process out of nature entirely and hide it in a shed, where every step of the production has been engineered to make a profit; to excel at quantity. I know you’re a little bit ahead of me here, but I’ll go ahead and ask the obvious question: What of quality? If you’re willing to degrade these many lives with impunity—the lives of the animals themselves, the workers “growing” them, the neighbors having to suffer the voluminous poisons being pumped into the ecosystem/watershed, and the humans consuming your products—then what are you about? Can that even be considered farming? Again, I’m asking this of us. Of you and me, because what I have just described is the way a lot of our food is produced right now, in the system that we all support with our dollars. How did we get here, in both the US and the UK? How can we change our national stance toward agriculture to accommodate more middle-size farmers and less factory farms? How would Aldo Leopold feel about it?

A Jewish boy comes to his father and asks, ‘Dad, why shouldn’t we eat pork?’ The father strokes his long white beard thoughtfully and answers, ‘Well, Yankele, that’s how the world works. You are still young and you don’t understand, but if we eat pork, God will punish us and we will come to a bad end. It isn’t my idea. It’s not even the rabbi’s idea. If the rabbi had created the world, maybe he would have created a world in which pork was perfectly kosher. But the rabbi didn’t create the world – God did it. And God said, I don’t know why, that we shouldn’t eat pork. So we shouldn’t. Capeesh?’ In 1943 a German boy comes to his father, a senior SS officer, and asks, ‘Dad, why are we killing the Jews?’ The father puts on his shiny leather boots, and meanwhile explains, ‘Well, Fritz, that’s how the world works. You are still young and you don’t understand, but if we allow the Jews to live, they will cause the degeneration and extinction of humankind. It’s not my idea, and it’s not even the Führer’s idea. If Hitler had created the world, maybe he would have created a world in which the laws of natural selection did not apply, and Jews and Aryans could all live together in perfect harmony. But Hitler didn’t create the world. He just managed to decipher the laws of nature, and then instructed us how to live in line with them. If we disobey these laws, we will come to a bad end. Is that clear?!’ In 2016 a British boy comes to his father, a liberal MP, and asks, ‘Dad, why should we care about the human rights of Muslims in the Middle East?’ The father puts down his cup of tea, thinks for a moment, and says, ‘Well, Duncan, that’s how the world works. You are still young and you don’t understand, but all humans, even Muslims in the Middle East, have the same nature and therefore enjoy the same natural rights. This isn’t my idea, nor a decision of Parliament. If Parliament had created the world, universal human rights might well have been buried in some subcommittee along with all that quantum physics stuff. But Parliament didn’t create the world, it just tries to make sense of it, and we must respect the natural rights even of Muslims in the Middle East, or very soon our own rights will also be violated, and we will come to a bad end. Now off you go.’ Liberals, communists and followers of other modern creeds dislike describing their own system as a ‘religion’, because they identify religion with superstitions and supernatural powers. If you tell communists or liberals that they are religious, they think you accuse them of blindly believing in groundless pipe dreams. In fact, it means only that they believe in some system of moral laws that wasn’t invented by humans, but which humans must nevertheless obey. As far as we know, all human societies believe in this. Every society tells its members that they must obey some superhuman moral law, and that breaking this law will result in catastrophe.

A Jewish boy comes to his father and asks, ‘Dad, why shouldn’t we eat pork?’ The father strokes his long white beard thoughtfully and answers, ‘Well, Yankele, that’s how the world works. You are still young and you don’t understand, but if we eat pork, God will punish us and we will come to a bad end. It isn’t my idea. It’s not even the rabbi’s idea. If the rabbi had created the world, maybe he would have created a world in which pork was perfectly kosher. But the rabbi didn’t create the world – God did it. And God said, I don’t know why, that we shouldn’t eat pork. So we shouldn’t. Capeesh?’ In 1943 a German boy comes to his father, a senior SS officer, and asks, ‘Dad, why are we killing the Jews?’ The father puts on his shiny leather boots, and meanwhile explains, ‘Well, Fritz, that’s how the world works. You are still young and you don’t understand, but if we allow the Jews to live, they will cause the degeneration and extinction of humankind. It’s not my idea, and it’s not even the Führer’s idea. If Hitler had created the world, maybe he would have created a world in which the laws of natural selection did not apply, and Jews and Aryans could all live together in perfect harmony. But Hitler didn’t create the world. He just managed to decipher the laws of nature, and then instructed us how to live in line with them. If we disobey these laws, we will come to a bad end. Is that clear?!’ In 2016 a British boy comes to his father, a liberal MP, and asks, ‘Dad, why should we care about the human rights of Muslims in the Middle East?’ The father puts down his cup of tea, thinks for a moment, and says, ‘Well, Duncan, that’s how the world works. You are still young and you don’t understand, but all humans, even Muslims in the Middle East, have the same nature and therefore enjoy the same natural rights. This isn’t my idea, nor a decision of Parliament. If Parliament had created the world, universal human rights might well have been buried in some subcommittee along with all that quantum physics stuff. But Parliament didn’t create the world, it just tries to make sense of it, and we must respect the natural rights even of Muslims in the Middle East, or very soon our own rights will also be violated, and we will come to a bad end. Now off you go.’ Liberals, communists and followers of other modern creeds dislike describing their own system as a ‘religion’, because they identify religion with superstitions and supernatural powers. If you tell communists or liberals that they are religious, they think you accuse them of blindly believing in groundless pipe dreams. In fact, it means only that they believe in some system of moral laws that wasn’t invented by humans, but which humans must nevertheless obey. As far as we know, all human societies believe in this. Every society tells its members that they must obey some superhuman moral law, and that breaking this law will result in catastrophe.

A Jewish boy comes to his father and asks, ‘Dad, why shouldn’t we eat pork?’ The father strokes his long white beard thoughtfully and answers, ‘Well, Yankele, that’s how the world works. You are still young and you don’t understand, but if we eat pork, God will punish us and we will come to a bad end. It isn’t my idea. It’s not even the rabbi’s idea. If the rabbi had created the world, maybe he would have created a world in which pork was perfectly kosher. But the rabbi didn’t create the world – God did it. And God said, I don’t know why, that we shouldn’t eat pork. So we shouldn’t. Capeesh?’ In 1943 a German boy comes to his father, a senior SS officer, and asks, ‘Dad, why are we killing the Jews?’ The father puts on his shiny leather boots, and meanwhile explains, ‘Well, Fritz, that’s how the world works. You are still young and you don’t understand, but if we allow the Jews to live, they will cause the degeneration and extinction of humankind. It’s not my idea, and it’s not even the Führer’s idea. If Hitler had created the world, maybe he would have created a world in which the laws of natural selection did not apply, and Jews and Aryans could all live together in perfect harmony. But Hitler didn’t create the world. He just managed to decipher the laws of nature, and then instructed us how to live in line with them. If we disobey these laws, we will come to a bad end. Is that clear?!’ In 2016 a British boy comes to his father, a liberal MP, and asks, ‘Dad, why should we care about the human rights of Muslims in the Middle East?’ The father puts down his cup of tea, thinks for a moment, and says, ‘Well, Duncan, that’s how the world works. You are still young and you don’t understand, but all humans, even Muslims in the Middle East, have the same nature and therefore enjoy the same natural rights. This isn’t my idea, nor a decision of Parliament. If Parliament had created the world, universal human rights might well have been buried in some subcommittee along with all that quantum physics stuff. But Parliament didn’t create the world, it just tries to make sense of it, and we must respect the natural rights even of Muslims in the Middle East, or very soon our own rights will also be violated, and we will come to a bad end. Now off you go.’ Liberals, communists and followers of other modern creeds dislike describing their own system as a ‘religion’, because they identify religion with superstitions and supernatural powers. If you tell communists or liberals that they are religious, they think you accuse them of blindly believing in groundless pipe dreams. In fact, it means only that they believe in some system of moral laws that wasn’t invented by humans, but which humans must nevertheless obey. As far as we know, all human societies believe in this. Every society tells its members that they must obey some superhuman moral law, and that breaking this law will result in catastrophe.

Gray burst into the galley. “Miss Turner is not eating.” The cramped, boxed-in nature of the space, the oppressive heat-it seemed an appropriate place to take this irrational surge of resentment. If only his emotion could dissipate through the ventilation slats as quickly as steam. “And good morning to you, too.” Gabriel wiped his hands on his apron without glancing up. “She’s not eating,” Gray repeated evenly. “She’s wasting away.” He didn’t even realize his knuckled cracked. He flexed his fingers impatiently. “Wasting away?” Gabriel’s face split in a grin as he picked up a mallet and attacked a hunk of salted pork. “Now what makes you say that?” “Her dress no longer fits properly. The neckline of her bodice is too loose.” Gabriel stopped pounding and looked up, meeting Gray’s eyes for the first time since he’d entered the galley. The mocking arch of the old man’s eyebrows had Gray clenching his teeth. They stared at each other for a second. Then Gray blew out his breath and looked away, and Gabriel broke into peals of laughter. “Never thought I’d live to see the day,” the old cook finally said, “when you would complain that a beautiful lady’s bodice was too loose.” “It’s not that she’s a beautiful lady-“ Gabriel looked up sharply. “It’s not merely that she’s a beautiful lady,” Gray amended. “She’s a passenger, and I have a duty to look out for her welfare.” “Wouldn’t that be the captain’s duty?” Gray narrowed his eyes. “And I know my duty well enough,” Gabriel continued. “It’s not as though I’m denying her food, now is it? I’m thinking Miss Turner just isn’t accustomed to the rough living aboard a ship. Used to finer fare, that one.” Gray scowled at the hunk of cured pork under Gabriel’s mallet and the shriveled, sprouted potatoes rolling back and forth with each tilt of the ship. “Is this the noon meal?” “This, and biscuit.” “I’ll order the men to trawl for a fish.” “Wouldn’t that be the captain’s duty?” Gabriel’s tone was sly. Gray wasn’t sure whether the plume of steam swirling through the galley originated for the stove or his ears. He didn’t care for Gabriel’s flippant tone. Neither did he care for the possibility of Miss Turner’s lush curves disappearing when he’d never had any chance to appreciate them. Frustrated beyond all reason, Gray turned to leave, wrenching open the galley door with such force, the hinges creaked in protest. He took a deep breath to compose himself, resolving not to slam the door shut behind him. Gabriel stopped pounding. “Sit down, Gray. Rest your bones.” With another rough sigh, Gray complied. He backed up two paces, slung himself onto a stool, and watched as the cook grabbed a tin cup from a hook on the wall and filled it, drawing a dipper of liquid from a small leather bucket. Then Gabriel set the cup on the table before him. Milk. Gabriel stared it. “For God’s sake, Gabriel. I’m not six years old anymore.” The old man raised his eyebrows. “Well, seeing as how you haven’t outgrown a visit to the kitchen when you’re in a sulk, I thought maybe you’d have a taste for milk yet, too. You did buy the goats.

The Sun King had dinner each night alone. He chose from forty dishes, served on gold and silver plate. It took a staggering 498 people to prepare each meal. He was rich because he consumed the work of other people, mainly in the form of their services. He was rich because other people did things for him. At that time, the average French family would have prepared and consumed its own meals as well as paid tax to support his servants in the palace. So it is not hard to conclude that Louis XIV was rich because others were poor. But what about today? Consider that you are an average person, say a woman of 35, living in, for the sake of argument, Paris and earning the median wage, with a working husband and two children. You are far from poor, but in relative terms, you are immeasurably poorer than Louis was. Where he was the richest of the rich in the world’s richest city, you have no servants, no palace, no carriage, no kingdom. As you toil home from work on the crowded Metro, stopping at the shop on the way to buy a ready meal for four, you might be thinking that Louis XIV’s dining arrangements were way beyond your reach. And yet consider this. The cornucopia that greets you as you enter the supermarket dwarfs anything that Louis XIV ever experienced (and it is probably less likely to contain salmonella). You can buy a fresh, frozen, tinned, smoked or pre-prepared meal made with beef, chicken, pork, lamb, fish, prawns, scallops, eggs, potatoes, beans, carrots, cabbage, aubergine, kumquats, celeriac, okra, seven kinds of lettuce, cooked in olive, walnut, sunflower or peanut oil and flavoured with cilantro, turmeric, basil or rosemary ... You may have no chefs, but you can decide on a whim to choose between scores of nearby bistros, or Italian, Chinese, Japanese or Indian restaurants, in each of which a team of skilled chefs is waiting to serve your family at less than an hour’s notice. Think of this: never before this generation has the average person been able to afford to have somebody else prepare his meals. You employ no tailor, but you can browse the internet and instantly order from an almost infinite range of excellent, affordable clothes of cotton, silk, linen, wool and nylon made up for you in factories all over Asia. You have no carriage, but you can buy a ticket which will summon the services of a skilled pilot of a budget airline to fly you to one of hundreds of destinations that Louis never dreamed of seeing. You have no woodcutters to bring you logs for the fire, but the operators of gas rigs in Russia are clamouring to bring you clean central heating. You have no wick-trimming footman, but your light switch gives you the instant and brilliant produce of hardworking people at a grid of distant nuclear power stations. You have no runner to send messages, but even now a repairman is climbing a mobile-phone mast somewhere in the world to make sure it is working properly just in case you need to call that cell. You have no private apothecary, but your local pharmacy supplies you with the handiwork of many thousands of chemists, engineers and logistics experts. You have no government ministers, but diligent reporters are even now standing ready to tell you about a film star’s divorce if you will only switch to their channel or log on to their blogs. My point is that you have far, far more than 498 servants at your immediate beck and call. Of course, unlike the Sun King’s servants, these people work for many other people too, but from your perspective what is the difference? That is the magic that exchange and specialisation have wrought for the human species.

Misdemeanor Mushrooms Preheat oven to 325 degrees F., rack in the middle position   This recipe is from Bill Jessup, Charlie Jessup’s cousin and he’s a detective. Charlie says he calls these “Misdemeanor Mushrooms,” because they’re so good they ought to be illegal.   2 pounds pork sausage 3 cloves of finely chopped garlic 2 Tablespoons ground sage 8-ounce package cream cheese 1 Tablespoon parsley 1 ounce Marsala wine (optional) 1 pound medium to large mushrooms Parmesan cheese (to sprinkle)   In a large, non-stick skillet, combine sausage, garlic and sage. Sauté until sausage is browned and garlic is translucent. Drain fat from skillet and add softened, cubed cream cheese and parsley. Simmer for 10 minutes, stir in the wine (if you want to use it,) remove from heat, and cover. Wash mushrooms. Remove stems and set caps aside. Chop the stems very fine and stir into the sausage/ cheese mixture. Brush caps with melted butter and arrange cap-down on a non-stick baking sheet. (Bill says if you shave just a bit from the bottom of the cap to make them flat, they’ll sit on the pan a lot better.) Fill each cap with a heaping mound of warm sausage mixture and sprinkle with Parmesan cheese. Bake in a 325-degree F. oven for 15 minutes. Yield: Serves 15 to 20 people as an appetizer (unless Charlie

Denmark: Fatal Outbreak Tied to Meat By REUTERS An outbreak of listeria tied to contaminated Danish meat has killed 12 people since last September, with most of the deaths in the past three months, the Ministry of Food, Agriculture and Fisheries said Tuesday. The outbreak was finally traced on Monday to a popular type of cold cut called rullepolse — “rolled sausage” in Danish, typically made of pork stuffed with herbs and spices — produced by a company near Copenhagen, Jorn A. Rullepolser A/S. “This is completely incomprehensible for us,” Christina Lowies Jensen, an official at the company, told TV2 television, saying all production and sales had been halted. Listeria can lead to fatal infections, especially in the young or the elderly.

God damn you!” Alfred said. “You belong in jail!” The turd wheezed with laughter as it slid very slowly down the wall, its viscous pseudopods threatening to drip on the sheets below. “Seems to me,” it said, “you anal retentive type personalities want everything in jail. Like, little kids, bad news, man, they pull your tchotchkes off your shelves, they drop food on the carpet, they cry in theaters, they miss the pot. Put ’em in the slammer! And Polynesians, man, they track sand in the house, get fish juice on the furniture, and all those pubescent chickies with their honkers exposed? Jail ’em! And how about ten to twenty, while we’re at it, for every horny little teenager, I mean talk about insolence, talk about no restraint. And Negroes (sore topic, Fred?), I’m hearing rambunctious shouting and interesting grammar, I’m smelling liquor of the malt variety and sweat that’s very rich and scalpy, and all that dancing and whoopee-making and singers that coo like body parts wetted with saliva and special jellies: what’s a jail for if not to toss a Negro in it? And your Caribbeans with their spliffs and their potbelly toddlers and their like daily barbecues and ratborne hanta viruses and sugary drinks with pig blood at the bottom? Slam the cell door, eat the key. And the Chinese, man, those creepy-ass weird-name vegetables like homegrown dildos somebody forgot to wash after using, one-dollah, one-dollah, and those slimy carps and skinned-alive songbirds, and come on, like, puppy-dog soup and pooty-tat dumplings and female infants are national delicacies, and pork bung, by which we’re referring here to the anus of a swine, presumably a sort of chewy and bristly type item, pork bung’s a thing Chinks pay money for to eat? What say we just nuke all billion point two of ’em, hey? Clean that part of the world up already. And let’s not forget about women generally, nothing but a trail of Kleenexes and Tampaxes everywhere they go. And your fairies with their doctor’s-office lubricants, and your Mediterraneans with their whiskers and their garlic, and your French with their garter belts and raunchy cheeses, and your blue-collar ball-scratchers with their hot rods and beer belches, and your Jews with their circumcised putzes and gefilte fish like pickled turds, and your Wasps with their Cigarette boats and runny-assed polo horses and go-to-hell cigars? Hey, funny thing, Fred, the only people that don’t belong in your jail are upper-middle-class northern European men. And you’re on my case for wanting

Li Pin Chu tells them that if he could eat one dish every day for the rest of his life it would be sliced pork and egg in palm sugar. Han says he would enjoy some chicken stewed in onion yogurt sauce. Sirine thinks she might like some reheated spaghetti and meatballs- a breakfast that her mother used to make from the previous night's dinner.

The portion of Islam has been given to us through the Sunnah: Worship Rituals i. The Prayer ii. Zakāh and Sadaqah of ‘Īd al-Fitr iii. Fasting and I‘tikāf iv. Hajj and ‘Umrah v. Animal Sacrifice and the Takbīrs during the days of Tashrīq Social Sphere i. Marriage and Divorce and their relevant details ii. Abstention from coitus during the menstrual and the puerperal period Dietary Sphere i. Prohibition of pork, blood, meat of dead animals and animals slaughtered in the name of someone other than Allah ii. Slaughtering in the prescribed manner of tadhkiyah by pronouncing Allah’s name Customs and Etiquette i. Remembering Allah’s name before eating or drinking and using the right hand for eating and drinking ii. Greeting one another with al-Sālamu ‘Alaykum (peace be to you) and responding with Wa ‘Alaykum al-Salām (and peace be to you) iii. Saying al-Hamdulillāh (praise be to Allah) after sneezing and responding to it by saying Yarhamukallāh (may Allah have mercy on you) iv. Keeping moustaches trimmed v. Shaving pubic hair vi. Removing the hairs under the armpits vii. Paring fingernails (cleaning it) viii. Circumcising the male offspring ix. Cleaning the nose, the mouth and the teeth x. Cleaning the body after excretion and urination xi. Bathing after the menstrual and the puerperal periods xii. Ghusl-i Janābah xiii. Bathing the dead before burial xiv. Enshrouding a dead body and preparing it for burial xv. Burying the dead xvi. ‘Īd al-Fitr xvii. ‘Īd al-Adhā

The Indians say that the river once ran both ways, one half up and the other down, but that, since the white man came, it all runs down, and now they must laboriously pole their canoes against the stream, and carry them over numerous portages. In the summer, all stores—the grindstone and the plow of the pioneer, flour, pork, and utensils for the explorer—must be conveyed up the river in batteaux; and many a cargo and many a boatman is lost in these waters. In the winter, however, which is very equable and long, the ice is the great highway, and the loggers' team penetrates to Chesuncook Lake, and still higher up, even two hundred miles above Bangor. Imagine the solitary sled-track running far up into the snowy and evergreen wilderness, hemmed in closely for a hundred miles by the forest, and again stretching straight across the broad surfaces of concealed lakes! We

To the Cedar Falls legalists, if God’s word could come that way 10,000 years ago, there was no reason to believe it couldn’t come that way now. So when Vicki decided her family would follow Old Testament law and stop eating unclean meat like pork and oysters (“The Lord says, ‘Don’t eat it’—He knows it’s got trichonomas and isn’t good for your body,” Vicki wrote to a friend), no one in the group thought she’d come about the decision from anywhere but Scripture and His divine will. There would be anywhere from four to ten people at the Weavers’ house, sometimes as often as four nights a week. Randy led the Bible study most of the time, but everyone read chapters and commented on what they might mean. Vicki was clearly the scripturalist and scholar of the group. It was as if she had memorized the whole thing, from Genesis to Revelation, Acts to Zechariah. They read only the King James Version of the Bible, because Vicki said other translations weren’t divinely inspired and were pagan-influenced. By 1981, the Old Testament books were opening up for Randy and Vicki, not as outdated stories, but as the never-ending law of the Maker. He was opening their eyes to what was happening now, in the United States, just as Hal Lindsey had foretold. The forces of evil (the Soviet Union, the U.S. government, Jewish bankers) were ready to strike at any time against American people. From Ezekiel, they read: “Son of man [Christian Americans], set thy face against Gog [the grand conspiracy] … “Be thou prepared, and prepare for thyself, thou, and all thy company [their Bible study group] that are assembled unto thee, and be thou a guard unto them. After many days thou shalt be visited: in the latter years thou shalt come into the land that is brought back from the sword [somewhere in the American West], and is gathered out of many people, against the mountains [the Rockies] of Israel [the United States], which have been always waste [the desolate mountains of Montana? Colorado?

When I slip back into the kitchen, the smell of soy sauce, vinegar, savory pork, and buttery dough hits my nostrils. "Holy yum," I say as I gawk at the tray of croissants cooling on the metal rack against the wall. The phantom flavor of salty, vinegary, fatty pork with the buttery, flaky croissant has my mouth watering.

Katherine sits at a table of four. She's a defensive diner, with her back to the wall like Al Capone. James asks for her order. Tea. Spicy tofu. Does she want it with, or without pork? She wants the pork. Would she like brown rice? No, she says, brown rice is an affectation of Dagou's, not authentic. White rice is fine. Whatever her complications, James thinks, they're played out in the real world, not in her palate. But Katherine's appetite for Chinese food is hard-won. She's learned to love it, after an initial aversion, followed by disinclination, and finally, exploration. Everyone knows she grew up in Sioux City eating peanut-butter-and-jelly sandwiches, carrot sticks, and "ants on a log" (celery sticks smeared with peanut butter, then dotted with raisins). Guzzling orange juice for breakfast, learning to make omelets, pancakes, waffles, and French toast. On holidays, family dinners of an enormous standing rib roast served with cheesy potatoes, mashed potatoes, and sweet potatoes with marshmallows, Brussels sprouts with pecans, creamed spinach, corn casserole, and homemade cranberry sauce. Baking, with her mother, Margaret Corcoran, Christmas cookies in the shapes of music notes, jingle bells, and double basses. Learning to roll piecrust. Yet her immersion in these skills, taught by her devoted mother, have over time created a hunger for another culture. James can see it in the focused way she examines the shabby restaurant. He can see it in the way she looks at him. It's a clinical look, a look of data collection, but also of loss. Why doesn't she do her research in China, where her biological mother lived and died? Because she works so hard at her demanding job in Chicago. In the meantime, the Fine Chao will have to do.

Is dessert okay? Maybe some kind of bread pudding with homemade ice cream---simple, but hearty and good?" We all nodded. "I'd like to do a raw fish appetizer," said Bald Joe. "Maybe a crudo with hamachi?" "And I'd like to do an entrée," Vanilla Joe said. "A beef dish. Which means our other entrée should probably be seafood." I nodded. "I can do a slow-cooked black bass." We'd done one at the Green Onion that I loved. It had a preserved tomato broth and cauliflower and a pile of nutty grains. I could do farro. That left Bald Joe and me to divide another appetizer and a dessert between us. "I can do a dessert," I offered, thinking about a deconstructed baklava, but Vanilla Joe shook his head. "No. Joe here is already doing one appetizer; we can't make him do two. He'll get overwhelmed." "I really don't mind," said Bald Joe. "As long as Sadie helps me put everything together. I'd rather do an appetizer. I'm not great at pastry." Vanilla Joe shook his head before I could speak up and say of course I would help. "Joe, I want you doing a dessert, so Sadie, you pick an appetizer." Fine. Whatever. I hashed it out with the rest of the team, decided I would make a sunchoke soup with bacon and thyme. Vanilla Joe squinted at me. "I didn't think bacon was kosher." "I don't cook kosher food," I explained patiently. I actually didn't mind; I was used to it. Kosher cooking had a long list of rules: no pork, no shellfish, no combining meat and dairy, among many others. Grandma Ruth had kept kosher, and I had total respect for everyone who did, but it wasn't me.

She chats about frying up pork chops and sunny-side up eggs over white rice with brown gravy. "Sounds bloody delicious. That would make a great menu special for today." Callum says as he stands at the far end of the meal table to crack endless eggs into a giant metal bowl. When he's done, I'll scramble them in a huge wok along with some bacon, peas, carrots, and white rice to make our signature fried rice.

But there are those who are not as you and I. These say that all the enchanting fairy romances are lies, that nothing is real that cannot be measured or weighed, seen or heard or handled. Such make their idols of stocks and stones, and are blind and deaf to the things of the spirit. These hard-fingered materialists crush the beautiful butterfly wings of imagination, insisting that pork and pews and public-houses are more real than poetry; that a looking-glass is more real than love, a viper than valour. These Gradgrinds give to the children the stones which they call facts, and deny to the little ones the daily bread of dreams.

Purina’s exposure to the hog business was not limited at all. The volatile markets exposed that fact. In 1998, the US hog market experienced a shock comparable to the stock market crash of 1929—a market convulsion that obliterated all the rules everyone thought applied to the business. The root of the problem could be traced to the very industrialization that created Purina Mills’ feed business in the first place. Now that hogs were raised on factory farms, the supply of animals was enormous and inflexible. Farmers were raising herds of tens or even hundreds of thousands of pigs. When prices started to fall, these industrial farms couldn’t adapt quickly. They had mortgage payments to meet on the big pig houses, and they needed to keep production high. Factory farms were a machine that wasn’t easily turned off. The flow of pigs continued into the slaughterhouses, and prices fell even further. Then everything spun out of control. Hog prices plummeted, sucking the entire business into the ground almost instantly. The price of hogs fell from about 53 cents per pound to 10 cents per pound in a matter of months. When adjusted for inflation, this was the lowest price for pigs in US history. It cost far more to raise a pig than the animal was worth. Purina Mills should have been insulated against this crisis. It only sold feed, not the hogs themselves. But with its decision in 1997 to start buying baby hogs, Purina had exposed itself to the risk of falling pork prices. Dean Watson began to discover just how large that exposure was. As one farm economist put it at the time, the rational number of hogs to own in 1998 was zero. Purina discovered this fact quickly. It bought baby hogs, and turned around to sell them to the farmers. But there were no buyers. The farmers refused to take them. “The people who we were supposed to be selling the pigs to were basically saying: ‘Sue me.’ The people we had bought the pigs from were saying: ‘You’re not getting out of my contract or I am suing you,’ ” Watson said. “All of this ownership risk that I was assured didn’t exist started to just come out of the woodwork.

In the futures markets, they bought and sold paper contracts. Futures contracts had been around for more than a century and were an integral part of the food system. Corn, pork, and soybean futures were traded on the Chicago Board of Trade. The NYMEX specialized in eggs and butter. The futures market wasn’t big—traders in the market tended to be farmers and big grain millers. They used futures contracts to limit their risk. The owners of the NYMEX weren’t content with their sleepy corner of the financial world, and they decided to expand their business and sell contracts for new kinds of products. The NYMEX introduced the first futures contract for crude oil in 1983. At first, the birth of oil futures contracts looked like a threat to Koch’s business model. Howell and his team spent years figuring out how to be the smartest blind men in the dark cave of the physical oil business and making the best guess as to the real price of oil. Koch Industries had gained an expertise in exploiting the opacity of oil markets and wringing the best price out of its counterparties. The new oil futures contract created something that was anathema to this business model: transparency. When the NYMEX debuted its oil futures contract, it created a very visible price for crude oil that changed by the minute on a public exchange. Again, this wasn’t the price of real crude; it was the price for a futures contract on crude, reflecting the best guess of all market participants as to what a barrel of oil would be worth in the future. Even though the futures price wasn’t the real price, it provided everybody with a common reference point. Now, when Koch called up someone to buy oil from Koch’s tank farm in St. James, that customer could look at a screen and start haggling based on what the markets in New York were saying the price of oil was worth. “It was the first time that there was a common, visible market signal,” Howell said. “It just kind of sucked the oxygen out of the room for that physical trading.

Wanna get some pulled pork over at Stucky’s?” I asked, climbing off the Harley. Lark blinked hard like she was about to say no, but wasn’t sure how. “Do you not like barbecue?” I asked. “I do, but it’s been really slow at the restaurant and I don’t really have money to spend and…” Lark was sweaty and a hint of her eyeliner had smudged on the right side. Yet, she never looked more beautiful than when I realized she wanted me. No, she fucking needed me.. “Let’s stop playing games,” I said, reaching to wipe the smudge from her face. “This is a date and I’m paying.” Before she might protest, I leaned down and kissed those lips I had craved since the reception. Lark lifted them to me, needing what I needed. The kiss was soft. Even wanting more, my lips left hers. They returned to suck softly at her bottom lip once more before relenting. When I stepped back, Lark shivered and gave me a little relieved smile. I knew how she felt. I’d been waiting to do that for weeks. “Let’s go,” I said, holding out my hand. Lark’s smile grew and I nearly kissed her again. She looked lovely like a child on Christmas and I was what Santa left. A guy could get used to that look.

Anyway,” she said. “I told her it’s just for a year, and a lot of other girls— But she has this … Has she told you about Anthony?” “Anthony the asshole?” I said. “Oh,” Rita said. “He’s not really an— I mean, she says that and she shouldn’t. But it’s different for a girl, and Astor is at the age— It’s not too dry, is it?” she said, frowning at my plate. “It’s perfect,” I said. “It is dry; I’m sorry. So I thought maybe if you would talk to her,” Rita finished. I truly hoped she meant talk to Astor and not the pork chop.

Browsing among the stalls, the sisters feasted on hand-sized pork pies, leek pasties, apples and pears, and to the girls’ delight, “gingerbread husbands.” The gingerbread had been pressed into wooden man-shaped molds, baked and gilded. The baker at the stall assured them that every unmarried maiden must eat a gingerbread husband for luck, if she wanted to catch the real thing someday. A laughing mock argument sprang up between Amelia and the baker as she flatly refused one for herself, saying she had no wish to marry. “But of course you do!” the baker declared with a sly grin. “It’s what every woman hopes for.” Amelia smiled and passed the gingerbread men to her sisters. “How much for three, sir?” “A farthing each.” He attempted to hand her a fourth. “And this for no charge. It would be a sad waste for a lovely blue-eyed lady to go without a husband.” “Oh, I couldn’t,” Amelia protested. “Thank you, but I don’t—” A new voice came from behind her. “She’ll take it.” Discomfiture and pleasure seethed low in her body, and Amelia saw a dark masculine hand reaching out, dropping a silver piece into the baker’s upturned palm. Hearing her sisters’ giggling exclamations, Amelia turned and looked up into a pair of bright hazel eyes. “You need the luck,” Cam Rohan said, pushing the gingerbread husband into her reluctant hands. “Have some.” She obeyed, deliberately biting off the head, and he laughed.

friendship. I want to say right here that the easiest way in the world to make enemies

These. Are. AMAZING," Caroline says around a mouthful of apple cider zeppole. We're at the Logan Square Farmers Market, and have eaten our way around the square. We started with a couple of meat tacos from Cherubs, simply seasoned small cubes of beef on soft steamed corn tortillas, with a garnish of onion, cilantro and lime. A perfect amuse-bouche. Then we shared an insane grilled cheese sandwich, buttery and crispy and filled with gooey, perfectly melted Wisconsin Butterkase cheese. A pork empanada from Pecking Order, with their homemade banana ketchup. A porchetta sandwich from Publican Quality Meats.

could always dance with Connell,” Vera said, following Lily’s gaze. It was Lily’s turn to feel embarrassed. “Oh no, I couldn’t.” “Why not?” Vera smiled, a knowing gleam in her eyes. “I’m sure Mr. Heller won’t mind playing another song. And I know Connell wouldn’t say no to the chance to put his hands on your waist and twirl you in his arms.” She wiggled, her insides blushing. She highly doubted Connell would want to twirl her. Connell lowered his head further into his book. “And don’t you dare contradict me, Connell McCormick.” Vera wagged her finger at the man. “What?” He sat up straighter and arched his eyebrows at them, as if it were the first time he’d noticed them in the room all evening. Lily smiled at the feigned innocence on his face. “Now, young man,” Vera scolded, “you’ve had your eyes on Lily all week. Don’t you deny it.” “I’ve been doing what I always do—sitting over here minding my own business and doing my work.” Vera shook her head. “You’re in trouble now, boy. I was going to give you a couple more cookies, but”—she pushed the plate of treats toward Lily—“now only Lily gets more.” The sugary sweet scent of the freshly baked molasses cookies had bathed the room, driving out the lingering acridness of burnt coffee. Lily had already indulged in several in place of the usual fare of beans and salt pork. She picked two more from the plate. “You’re a dear, dear woman.” Connell snorted. Vera’s lips twitched with a smile she was holding back. “That’s enough from you, young man. If you stopped all your nonsense, got up and danced with Lily like a real man, then maybe I’d give you the rest.” Connell sat up taller and eyed the plate that was still heaped with cookies. Lily wanted to giggle but hid the smile behind her hand. Then his eyes lifted to hers, the mirth within them turning the green into the same shade as summer leaves fluttering in a warm breeze. The warmth captured her and drew her in. For a long moment she basked in their private exchange of amusement over Vera’s audacity. But then the green of his eyes darkened and the jollity of his expression faded, replaced with a determination that sent Lily’s heart chugging forward like a locomotive. Without breaking his eye contact, he pushed back from his spot and stood. Would he really listen to Vera’s silly challenge to dance with her? Her heart picked up speed. Everything in his expression said he would—that he wanted to dance with her more than anything. Although she’d been in plenty of situations where she’d had to rebuff the advances of shanty boys, she’d never met one like this man—one she didn’t want to rebuff. Did she actually want his attention? A tingle of fright pushed her off the bench and to her feet. He stopped. “I’d best be heading up to bed,” she said, refusing to meet his gaze.

Look. Look at what I brought you.” He opened his black rucksack, from which he pulled out a hunk of white bread and, wrapped in white paper, cheese! Cheese and a piece of cold pork meat. Tatiana stared at the food, breathing shallowly. “Oh, my,” she said. “Wait till they see. They’ll be so happy.” “Well, yes,” Alexander said, giving her the white bread and the cheese. “But before they see, I want you to eat it.” “I can’t.” “You can and you will. What? Don’t cry.” “I’m not crying,” said Tatiana, trying very hard not to cry. “I’m just very…moved.” She took the bread and the cheese and the pork and gulped down the food while he watched her with his molten copper eyes, warm, full of Alexander. “Shura,” she said, “I can’t tell you how hungry I’ve been. I don’t even know how to explain it.” “Tania, I know.” “Are they feeding you better in the army?” “Yes. They feed the front-line troops adequately. They feed the officers a little better. What they don’t give me, I buy. We get the food before it gets to you.” “That’s the way it should be,” said Tatiana, her mouth so full, so happy. “Shh,” he said, smiling. “Slow down. You’re going to give yourself a terrible stomachache.” She slowed down—a little. Smiling back—a little. “For the family I brought some butter and a bag of white flour,” Alexander said. “And twenty eggs. When was the last time you had eggs?” Tatiana remembered. “September fifteenth. Let me have a little piece of butter now,” she said. “Can you wait with me? Or do you have to go?” “I came to see you,” he said. They stood looking at each other without touching. They stood looking at each other without talking. At last Alexander whispered, “Too much to say.” “Not enough time to say any of it,” said Tatiana,

As I was saying. Love is a lot like pork: there's loin steak and there's bologna. Each has its own place and function.

Now, what would you like for dinner? Steak? Chicken? I, for one…I am thinking…Chinese.” Stunned, Jenera stopped and looked between Nylora and Aleta, “Uh…I don’t think you mean sweet and sour pork, right?” The older handmaiden laughed heartily, “You catch on quick, my lady.” She winked, “Nothing says delicious like a short Chinese man in a darkened alley to whet my appetite.

The three ladies perused the menu. Muriel let out a sigh. "I don't like it when they give too much detail about the meat," she said, "It says here the roast pork is made from Gloucester Old Spot pigs that were raised at Tyler's Green Farm. I've been there and can picture the little piglets running around. It's put me off ordering that." "And the beef," Diana told her, not looking up, "They're serving Daisy. She had a happy life on the farm until an unfortunate accident with the combine harvester led to her being something delicious on your plate today." "Oh God," Muriel replied, "I think I'll have the spinach quiche.

LENTILS WITH SAUSAGES { LENTILLES AUX SAUCISSES } My friend Fabienne makes this dish at the drop of a hat, because it’s quick, simple, satisfying, and delicious! Traditional vegetables in a dish like this are carrots, celery, onions, and perhaps fennel, which make it so flavorful. Sometimes it’s fun to go a bit wild, though, as Fabienne says. “I use red bell pepper,” she said. “It gives the dish exciting color and flavor.” Whichever vegetables you use, be sure to dice them so they blend in nicely. This calls for a hearty red, from Cahors. NOTE: You need delicious pork for this recipe. I’ve suggested kielbasa and slab bacon; use pork belly or unsmoked bacon, salt pork that you’ve boiled in fresh water twice first, or fresh pork sausages. 1 tablespoon duck fat or extra-virgin olive oil 2 medium onions, diced 1 small red bell pepper, seeds and pith removed Sea salt and freshly ground black pepper 1 large clove garlic, green germ removed, minced 1 cup (250g) green lentils (ideally lentilles de Puy), picked over for small stones, rinsed 1 bouquet garni 1 (8-ounce; 250g) Morteau or kielbasa, cut into ½-inch (1.2cm) rounds 2 to 3 fresh sausages (about 8 ounces; 250g total), cut into 2-inch (5cm) pieces 6 ounces (180g) lean slab bacon, cut into 1-inch (2.5cm) chunks Fresh flat-leaf parsley, for garnish Grainy mustard, for serving Melt the duck fat in a medium, heavy-bottomed saucepan over medium heat. Add the onions and bell pepper and stir. Season with salt and black pepper and cook until the onions are translucent, stirring frequently so they don’t stick, about 6 minutes. Add the garlic and stir. Add the lentils, stir, and add water to cover them by 1 inch (2.5cm). Add the bouquet garni, pushing it under the water. Raise the heat to medium-high and when the water boils, reduce the heat to medium so it is simmering, partially cover, and cook until the lentils begin to soften, about 15 minutes. Add the meats, pushing them into the lentils, and additional water if necessary to make sure that the lentils are moist. Return the liquid to a boil, then reduce the heat to maintain a simmer and cook, partially covered, until the lentils are “al dente” and not too soft, 15 to 20 minutes more. Remove from the heat and ladle into four shallow soup bowls. Garnish with a generous grind of black pepper and a parsley leaf. Serve immediately with the mustard alongside. SERVES 4

There are many forms of tapeworm, three of which can readily infect the brain. From a public health perspective, there's one in particular to watch out for. "It's mainly the pork tapeworm that's the main brain one," says Helena Helmby from the London School of Hygiene and Tropical Medicine.

Am I an asshole? In the past, I would have said "no" with some degree of confidence. But as I drop my bag of groceries into my bike pack under the store's front awning, I have to consider that the answer might have changed during the past few months. They say misery loves company. I think I get it now. That back there with Marley--taunting her, I admit--that shit was the best part of my day. My week. My month. That shit was the rainbow in a fucking black and white film. The outrage on her face... Goddamn. I fucking loved her angry, bright red face. When I turned to walk away, she looked mad enough to spit bullets. All over a fucking pack of pork chops. As I zip my bag, I press my lips together--to suppress a wicked chuckle. Asshole. I'm not sure I even mind it. Why not be an asshole? Nice guys come in last--another adage I'm starting to believe. I've played it nice my whole damn life, or fucking tried. Why not seek out entertainment now?

There's a saying that all roads lead to ankh mor pork, greatest of discworld cities. Or at least, there's a saying that there's a saying that all roads lead to ankh mor pork, and it's wrong. All roads lead *away* from ankh mor pork, but sometimes people walk along them the wrong way