Vegetable Shop Quotes

In his imagination he had thought that all the huts were full of happy families, some of whom sat outside on rocking chairs in the evening and told stories about how things were so much better when they were children and they'd had respect for their elders, not like the children nowadays. He thought that all the boys and girls who lived here would be in different groups, playing tennis or football, skipping and drawing out squares for hopscotch on the ground. He had thought that there would be a shop in the centre, and maybe a small café like the ones he had known in Berlin; he had wondered whether there would be a fruit and vegetable stalls. As it turned out, all the things that he thought might be there - weren't.

Take what the British call the "greengrocer's apostrophe," named for aberrant signs advertising cauliflower's or carrot's in local fruit and vegetable shops.

And the woman in the vegetable shop, she oppresses me all the time.

Sad to say, in my four-thousand-plus years, the times I'd felt most at home had all happened during the past few months: at Camp Half-Blood, sharing a cabin with my demigod children; at the Waystation with Emma, Jo, Georgina, Leo and Calypso, all of us sitting around the kitchen table chopping vegetables from the garden for dinner; at the Cistern in Palm Springs with Meg, Grover, Mellie, Coach Hedge and a prickly assortment of cactus dryads; and now at Camp Jupiter, where the anxious, grief-stricken Romans, despite their many problems, despite the fact that I brought misery and disaster wherever I went, had welcomed me with respect, a room above their coffee shop and some lovely bed linen to wear. These places were homes. Whether I deserved to be part of them or not - that was a different question.

Opening the shop gave her, every morning, the same feeling of promise and opportunity. The books stood as neatly ranged as Gipping's vegetables, ready for all comers.

It occurs to me that she is not unique--that all women compare lives. We are aware of whose husband works more, who helps more around the house, who makes more money, who is having more sex. We compare our children, taking note of who is sleeping through the night, eating their vegetables, minding their manners, getting into the right schools. We know who keeps the best house, throws the best parties, cooks the best meals, has the best tennis game. We know who among us is the smartest, has the fewest lines around her eyes, has the best figure--whether naturally or artificially. We are aware of who works full-time, who stays at home with the kids, who manages to do it all and make it look easy, who shops and lunches while the nanny does it all. We digest it all and then discuss with our friends. Comparing and then confiding; it is what women do. The difference, I think, lies in why we do it. Are we doing it to gauge our own life and reassure ourselves that we fall within the realm of normal? Or are we being competitive, relishing others' shortcomings so that we can win, if only by default?

pretend I am equal while I am: walking the dog/doing the grocery shopping/waiting in the orthodontist’s/commiserating about mean teens/folding laundry. I pretend I am equal when I am chopping vegetables/organising the counsellor or the hospital or the solicitor/de-griming the fridge. Actually, I mind none of it. This is my real life, with my real loves. I know that when I’m old I’ll envy my younger self her busyness, her purpose, her big-hearted whirligig life. But still, the distribution of labour is hard to make equal, because so much of it is hard to see, wrapped up in the definition of what it is to be me.

There was already a shop selling fabrics there; another sold mangoes and lentils and yams. There was a café- no alcohol, but mint tea, and glass-water pipes of kif- that fragrant blend of tobacco and marijuana so common in Morocco. There was a market every week, selling strange and exotic fruit and vegetables brought in from the docks at Marseille, and a little bakery, selling flatbread and pancakes and sweet milk rolls and honey pastries and almond briouats.

If you want to understand the principle of scarcity, just look in the fridge for vegetables after your brother has gone shopping.

.. the torshi shops in Bistodoh Bahman Square where vegetables, roots, even young pine cones are pickled, swimming in buckets of caraway seeds and vinegar.

Ed Lim’s daughter, Monique, was a junior now, but as she’d grown up, he and his wife had noted with dismay that there were no dolls that looked like her. At ten, Monique had begun poring over a mail-order doll catalog as if it were a book–expensive dolls, with n ames and stories and historical outfits, absurdly detailed and even more absurdly expensive. ‘Jenny Cohen has this one,’ she’d told them, her finger tracing the outline of a blond doll that did indeed resemble Jenny Cohen: sweet faced with heavy bangs, slightly stocky. 'And they just made a new one with red hair. Her mom’s getting it for her sister Sarah for Hannukkah.’ Sarah Cohen had flaming red hair, the color of a penny in the summer sun. But there was no doll with black hair, let alone a face that looked anything like Monique’s. Ed Lim had gone to four different toy stores searching for a Chinese doll; he would have bought it for his daughter, whatever the price, but no such thing existed. He’d gone so far as to write to Mattel, asking them if there was a Chinese Barbie doll, and they’d replied that yes, they offered 'Oriental Barbie’ and sent him a pamphlet. He had looked at that pamphlet for a long time, at the Barbie’s strange mishmash of a costume, all red and gold satin and like nothing he’d ever seen on a Chinese or Japanese or Korean woman, at her waist-length black hair and slanted eyes. I am from Hong Kong, the pamphlet ran. It is in the Orient, or Far East. Throughout the Orient, people shop at outdoor marketplaces where goods such as fish, vegetables, silk, and spices are openly displayed. The year before, he and his wife and Monique had gone on a trip to Hong Kong, which struck him, mostly, as a pincushion of gleaming skyscrapers. In a giant, glassed-in shopping mall, he’d bought a dove-gray cashmere sweater that he wore under his suit jacket on chilly days. Come visit the Orient. I know you will find it exotic and interesting. In the end he’d thrown the pamphlet away. He’d heard, from friends with younger children, that the expensive doll line now had one Asian doll for sale – and a few black ones, too – but he’d never seen it. Monique was seventeen now, and had long outgrown dolls.

The breakdown of the neighborhoods also meant the end of what was essentially an extended family....With the breakdown of the extended family, too much pressure was put on the single family. Mom had no one to stay with Granny, who couldn't be depended on to set the house on fire while Mom was off grocery shopping. The people in the neighborhood weren't there to keep an idle eye out for the fourteen-year-old kid who was the local idiot, and treated with affection as well as tormented....So we came up with the idea of putting everybody in separate places. We lock them up in prisons, mental hospitals, geriatric housing projects, old-age homes, nursery schools, cheap suburbs that keep women and the kids of f the streets, expensive suburbs where everybody has their own yard and a front lawn that is tended by a gardener so all the front lawns look alike and nobody uses them anyway....the faster we lock them up, the higher up goes the crime rate, the suicide rate, the rate of mental breakdown. The way it's going, there'll be more of them than us pretty soon. Then you'll have to start asking questions about the percentage of the population that's not locked up, those that claim that the other fifty-five per cent is crazy, criminal, or senile. WE have to find some other way....So I started imagining....Suppose we built houses in a circle, or a square, or whatever, connected houses of varying sizes, but beautiful, simple. And outside, behind the houses, all the space usually given over to front and back lawns, would be common too. And there could be vegetable gardens, and fields and woods for the kids to play in. There's be problems about somebody picking the tomatoes somebody else planted, or the roses, or the kids trampling through the pea patch, but the fifty groups or individuals who lived in the houses would have complete charge and complete responsibility for what went on in their little enclave. At the other side of the houses, facing the, would be a little community center. It would have a community laundry -- why does everybody have to own a washing machine?-- and some playrooms and a little cafe and a communal kitchen. The cafe would be an outdoor one, with sliding glass panels to close it in in winter, like the ones in Paris. This wouldn't be a full commune: everybody would have their own way of earning a living, everybody would retain their own income, and the dwellings would be priced according to size. Each would have a little kitchen, in case people wanted to eat alone, a good-sized living space, but not enormous, because the community center would be there. Maybe the community center would be beautiful, lush even. With playrooms for the kids and the adults, and sitting rooms with books. But everyone in the community, from the smallest walking child, would have a job in it.

The train stopped once in a siding for twenty minutes, but we passed the time with a spirited game of I Went to the Shop and I Bought…, which ended in an unsurprising dead heat between Bernard and Larry, and showed that thinking about vegetables alphabetically could take one’s mind off nearly anything.

They walked on with him until they came to a dirty shop window in a dirty street, which was made almost opaque by the steam of hot meats, vegetables, and puddings. But glimpses were to be caught of a roast leg of pork bursting into tears of sage and onion in a metal reservoir full of gravy, of an unctuous piece of roast beef and blisterous Yorkshire pudding, bubbling hot in a similar receptacle, of a stuffed fillet of veal in rapid cut, of a ham in a perspiration with the pace it was going at, of a shallow tank of baked potatoes glued together by their own richness, of a truss or two of boiled greens, and other substantial delicacies.

The smells arose from everything, everywhere, flowing together and remaining as a sickening, tantalizing discomfort. They flowed from the delicatessen shop with its uncovered trays of pickled herrings, and the small open casks of pickled gherkins and onions, dried fish and salted meat, and sweaty damp walls and floor; from the fish shop which casually defied every law of health; from the kosher butcher, and the poulterer next door, where a fine confetti of new-plucked feathers hung nearly motionless in the fetid air; and from sidewalk gutters where multitudes of flies buzzed and feasted on the heaped-up residue of fruit and vegetable barrows.

I never leave home without my cayenne pepper. I either stash a bottle of the liquid extract in my pocket book or I stick it in the shopping cart I pull around with me all over Manhattan. When it comes to staying right side up in this world, a black woman needs at least three things. The first is a quiet spot of her own, a place away from the nonsense. The second is a stash of money, like the cash my mother kept hidden in the slit of her mattress. The last is several drops of cayenne pepper, always at the ready. Sprinkle that on your food before you eat it and it’ll kill any lurking bacteria. The powder does the trick as well, but I prefer the liquid because it hits the bloodstream quickly. Particularly when eating out, I won’t touch a morsel to my lips ‘til it’s speckled with with cayenne. That’s just one way I take care of my temple, aside from preparing my daily greens, certain other habits have carried me toward the century mark. First thing I do every morning is drink four glasses of water. People think this water business is a joke. But I’m here to tell you that it’s not. I’ve known two elderly people who died of dehydration, one of whom fell from his bed in the middle of the night and couldn’t stand up because he was so parched. Following my water, I drink 8 ounces of fresh celery blended in my Vita-mix. The juice cleanses the system and reduces inflammation. My biggest meal is my first one: oatmeal. I soak my oats overnight so that when I get up all I have to do is turn on the burner. Sometimes I enjoy them with warm almond milk, other times I add grated almonds and berries, put the mixture in my tumbler and shake it until it’s so smooth I can drink it. In any form, oats do the heart good. Throughout the day I eat sweet potatoes, which are filled with fiber, beets sprinkled with a little olive oil, and vegetables of every variety. I also still enjoy plenty of salad, though I stopped adding so many carrots – too much sugar. But I will do celery, cucumbers, seaweed grass and other greens. God’s fresh bounty doesn’t need a lot of dressing up, which is why I generally eat my salad plain. From time to time I do drizzle it with garlic oil. I love the taste. I also love lychee nuts. I put them in the freezer so that when I bite into them cold juice comes flooding out. As terrific as they are, I buy them only once in awhile. I recently bit into an especially sweet one, and then I stuck it right back in the freezer. “Not today, Suzie,” I said to myself, “full of glucose!” I try never to eat late, and certainly not after nine p.m. Our organs need a chance to rest. And before bed, of course, I have a final glass of water. I don’t mess around with my hydration.

I wanted to take a photo of his face just then. That boyish grin. That look of love, of contentedness. Couldn't he see? We didn't need children to complete us. We were already complete. I had my flowers and plants, and he had his writing. Wasn't that enough? Didn't he love the ebb and flow of our life together just as it was? The way I'd race home for dinner with a basket brimming with vegetables from the market or a handful of herbs from a garden project, eager to read the pages he'd written that day. Didn't he love, as I did, the quiet mornings we spent in our garden, sipping espresso and discussing our latest venture to a flea market in Queens or an antiques shop in Connecticut? Once we carted an enormous painted dresser to a taping of 'Antiques Roadshow' only to find that the piece was made in China. I grinned at the memory.

A long suburb of red brick houses -some with patches of garden-ground, where coal-dust and factory smoke darkened the shrinking leaves, and coarse rank flowers, and where the struggling vegetation sickened and sank under the hot breath of kiln and furnace. On mounds of ashes by the wayside, sheltered only by a few rough boards, or rotten pent-house roofs, strange engines spun and writhed like tortured creatures; clanking their iron chains, shrieking in their rapid whirl from time to time as though in torment unendurable, and making the ground tremble with their agonies. Dismantled houses here and there appeared, tottering to the earth, propped up by fragments of others that had fallen down, unroofed, windowless, blackened, desolate, but yet inhabited. Men, women, children, wan in their looks and ragged in attire, tended the engines, fed their tributary fire, begged upon the road, or scowled half-naked from the doorless houses.

A few minutes later Agnes had reached the market and was battling through the throng. She stepped over rotting offal and cabbage leaves to prod breasts of pheasant and partridge. She sniffed oysters and herrings and asked the prices of oranges, shouting her requirements over strident cries of "New mackerel!" and "White turnips and fine carrots, ho!" and "Fine China oranges and fresh juicy lemons!" She watched a juggler with blackened teeth catching knives in his mouth, then sampled a corner of gingerbread so spicy tears welled in her eyes. The street child had slipped from her thoughts. Within the hour, Agnes had arranged deliveries with half a dozen tradesmen whose goods she could not carry, and jotted every item and its price in her notebook for Mrs Tooley's accounts. In her basket she had carefully stowed sweet oranges, Jordan almonds, two dozen pullet eggs, a pickled salmon, half a pound of angelica, the same of glacee cherries.

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

There was just enough room for the tonga to get through among the bullock-carts, rickshaws, cycles and pedestrians who thronged both the road and the pavement--which they shared with barbers plying their trade out of doors, fortune-tellers, flimsy tea-stalls, vegetable-stands, monkey-trainers, ear-cleaners, pickpockets, stray cattle, the odd sleepy policeman sauntering along in faded khaki, sweat-soaked men carrying impossible loads of copper, steel rods, glass or scrap paper on their backs as they yelled 'Look out! Look out!' in voices that somehow pierced though the din, shops of brassware and cloth (the owners attempting with shouts and gestures to entice uncertain shoppers in), the small carved stone entrance of the Tinny Tots (English Medium) School which opened out onto the courtyard of the reconverted haveli of a bankrupt aristocrat, and beggars--young and old, aggressive and meek, leprous, maimed or blinded--who would quietly invade Nabiganj as evening fell, attempting to avoid the police as they worked the queues in front of the cinema-halls. Crows cawed, small boys in rags rushed around on errands (one balancing six small dirty glasses of tea on a cheap tin tray as he weaved through the crowd) monkeys chattered in and bounded about a great shivering-leafed pipal tree and tried to raid unwary customers as they left the well-guarded fruit-stand, women shuffled along in anonymous burqas or bright saris, with or without their menfolk, a few students from the university lounging around a chaat-stand shouted at each other from a foot away either out of habit or in order to be heard, mangy dogs snapped and were kicked, skeletal cats mewed and were stoned, and flies settled everywhere: on heaps of foetid, rotting rubbish, on the uncovered sweets at the sweetseller's in whose huge curved pans of ghee sizzled delicioius jalebis, on the faces of the sari-clad but not the burqa-clad women, and on the horse's nostrils as he shook his blinkered head and tried to forge his way through Old Brahmpur in the direction of the Barsaat Mahal.

So many women I know feel the same, but we talk about it sotto voce. We avoid conflict, thinking instead that each of us has failed, individually, to fix her life properly, and under the righteous resentment there’s a shame that keeps our voices down. I pretend I am equal while I am: walking the dog/doing the grocery shopping/waiting in the orthodontist’s/commiserating about mean teens/folding laundry. I pretend I am equal when I am chopping vegetables/organising the counsellor or the hospital or the solicitor/de-griming the fridge. Actually, I mind none of it. This is my real life, with my real loves. I know that when I’m old I’ll envy my younger self her busyness, her purpose, her big-hearted whirligig life. But still, the distribution of labour is hard to make equal, because so much of it is hard to see, wrapped up in the definition of what it is to be me. Pretending I am not subject to modern versions of the same forces Eileen was, by ‘practising acceptance’ or ‘just getting on with it’, is a kind of lived insanity: to pretend to be liberated from the work while doing it.

Everywhere you turn you see signs of its place at the top of the Italian food chain: fresh-pasta shops vending every possible iteration of egg and flour; buzzing bars pairing Spritz and Lambrusco with generous spreads of free meat, cheese, and vegetable snacks; and, above all, osteria after osteria, cozy wine-soaked eating establishments from whose ancient kitchens emanates a moist fragrance of simmered pork and local grapes. Osteria al 15 is a beloved dinner den just inside the centro storico known for its crispy flatbreads puffed up in hot lard, and its classic beef-heavy ragù tossed with corkscrew pasta or spooned on top of béchamel and layered between sheets of lasagne. It's far from refined, but the bargain prices and the boisterous staff make it all go down easily. Trattoria Gianni, down a hairpin alleyway a few blocks from Piazza Maggiore, was once my lunch haunt in Bologna, by virtue of its position next to my Italian-language school. I dream regularly of its bollito misto, a heroic mix of braised brisket, capon, and tongue served with salsa verde, but the dish I'm looking for this time, a thick beef-and-pork joint with plenty of jammy tomato, is a solid middle-of-the-road ragù.

When you visit Gindaco, spend some time watching the cooks make takoyaki before ordering, because it's an amazing free show. The shop has an industrial-sized takoyaki griddle with dozens of hot cast iron wells, each one about an inch and a half in diameter. The cook squirts the grill with plenty of vegetable oil. She dunks a pitcher into a barrel of pancake batter and sloshes it over the grill, then strews the whole area with negi, ginger, and huge, tender octopus chunks. Some of Gindaco's purple tentacles are two inches long. This cooks for a little while, then the cook tops off the grill with more batter until it's nearly full. Up to this point, the process looks haphazard, but then she whips out the skewers. Using only the same slender bamboo skewers you'd use for making kebabs, she begins slicing through the batter in a grid pattern and forming a ball in each well. Somehow she herds this ocean of batter into a grid of takoyaki in a minute or two. The takoyaki cost all of 500 yen, and the price includes a wooden serving boat that you can take home and reuse as a bath toy if you haven't gotten too much sauce on it. A Gindaco takoyaki is a brilliant morsel: full of flavor from the negi and ginger, crispy on the outside and juicy within. Takoyaki also stay mouth-searingly hot inside for longer than you can stand to wait, so be careful.

This kitchen had been the home to my beloved kitchen utensils too. There was the hundred-year-old pestle and mortar that belonged to my late grandmother, a container made of Japanese cypress that I'd used for keeping rice, a Le Creuset enamel pot I'd bought with my first pay cheque, a set of long-serving chopsticks with extra fine tips I'd found in a specialty shop in Kyoto, an Italian paring knife given to me on my twentieth birthday by the owner of an organic-vegetables shop, a comfortable cotton apron, jade gravel I used for making pickled aubergine, and the traditional cast-iron nambu frying pan I'd travelled as far north as Morioka to buy. It was a collection of quality items built to last a lifetime.

But as yet, the neighbourhood was shy to own the Railroad. One or two bold speculators had projected streets; and one had built a little, but had stopped among the mud and ashes to consider farther of it. A bran-new Tavern, redolent of fresh mortar and size, and fronting nothing at all, had taken for its sign The Railway Arms; but that might be rash enterprise—and then it hoped to sell drink to the workmen. So, the Excavators’ House of Call had sprung up from a beer shop; and the old-established Ham and Beef Shop had become the Railway Eating House, with a roast leg of pork daily, through interested motives of a similar immediate and popular description. Lodging-house keepers were favourable in like manner; and for the like reasons were not to be trusted. The general belief was very slow. There were frowzy fields, and cow-houses, and dunghills, and dustheaps, and ditches, and gardens, and summer-houses, and carpet-beating grounds, at the very door of the Railway. Little tumuli of oyster shells in the oyster season, and of lobster shells in the lobster season, and of broken crockery and faded cabbage leaves in all seasons, encroached upon its high places. Posts, and rails, and old cautions to trespassers, and backs of mean houses, and patches of wretched vegetation stared it out of countenance. Nothing was the better for it, or thought of being so. If the miserable waste ground lying near it could have laughed, it would have laughed it to scorn, like many of the miserable neighbours.

He liked to compare a horticulturist’s shop to a microcosm in which all the categories of society were represented: the flowers that are poor and coarse, the flowers of the slum, which are not truly at home unless reposing on a garret window sill, their roots jammed into a milk bottle or an old pot, the sunflower for example; the pretentious, conformist, stupid flowers, like the rose, which belong exclusively in porcelain holders painted by young girls; finally the flowers of high lineage such as orchids, delicate and charming and quiveringly sensitive to cold, exotic flowers exiled in Paris to the warmth of glass palaces, princesses of the vegetable kingdom, living a segregated life, having no longer anything in common with the plants of the street or the flora of the middle class.

IN ARCHITECTURAL ECHO of service pyramid theory, the Shorn block had rented out its bottom two levels to a series of shopping and eating units that collectively went under the name Basecamp. According to the Shorn promotional literature that Chris had read, Basecamp provided employment for more than six hundred people and, together with the Shorn-owned vehicle repair shops in the basement, was a working embodiment of the virtues of trickledown wealth creation. Prosperity spread out from the foundations of the Shorn block like vegetation from an aquifer, said the literature warmly, though the metaphor that occurred to Chris was water leaking from the cracked base of an old clay flowerpot. Wealth, in his experience, was not something the people who had it were at all keen to see trickling anywhere.

The second is that our food is being transported over large distances, causing degradation and damage to nutrients. The average distance that produce travels from farm to plate in the United States is approximately fifteen hundred miles. During this journey, some fruits and vegetables can lose up to 77 percent of their vitamin C content, a critical micronutrient for ATP production in the mitochondria and antioxidant activity in the cell. You may have thought that “eating local” or shopping from farmers’ markets is frivolous, but it is actually a critical step to ensure you are getting maximal helpful molecular information in the bites you take to build and instruct your body. The third is that most of our U.S. calorie consumption is ultra-processed foods, stripped of their nutrition. About 60 percent or more of the calories adults in the nation consume is ultra-processed garbage. You’re looking at just a fraction of that seventy tons meeting the cells’ functional needs. No

The Irish and Italian immigrants who came to New York in the same period didn’t have that advantage. They didn’t have a skill specific to the urban economy. They went to work as day laborers and domestics and construction workers—jobs where you could show up for work every day for thirty years and never learn market research and manufacturing and how to navigate the popular culture and how to negotiate with the Yankees, who ran the world. Or consider the fate of the Mexicans who immigrated to California between 1900 and the end of the 1920s to work in the fields of the big fruit and vegetable growers. They simply exchanged the life of a feudal peasant in Mexico for the life of a feudal peasant in California. “The conditions in the garment industry were every bit as bad,” Soyer goes on. “But as a garment worker, you were closer to the center of the industry. If you are working in a field in California, you have no clue what’s happening to the produce when it gets on the truck. If you are working in a small garment shop, your wages are low, and your conditions are terrible, and your hours are long, but you can see exactly what the successful people are doing, and you can see how you can set up your own job.”*

Cold Care Capsules One of my favorite recipes for keeping a cold at bay or getting over one more quickly, these Cold Care Capsules are easy to make but pack a big punch. Take the half hour or so that’s required to make a batch, and keep it on hand for the cold season. You can find gelatin or vegetable capsules at most herb shops and natural foods stores, and some pharmacies. 1 part echinacea root powder 1 part goldenseal root powder (organically cultivated) ½ part marsh mallow root powder ¼–½ part cayenne powder (depending on your heattoler ance level) “OO” gelatin or vegetable capsules To make the capsules: Mix the powders together in a small bowl. Scoop the powder into each end of a capsule, packing tight, and recap. It takes only a few minutes to cap 50 to 75 capsules, a winter’s worth for most families. Store in a glass jar with a tight-fitting lid. To use: At the first sign of a cold or flu coming on, take 2 capsules every 2 to 3 hours until the symptoms subside, or up to 9 capsules a day. This is a high dose and should not be continued for longer than 2 to 3 days, at which time you should decrease the dose to 2 capsules three times a day (the normal adult dose for most herbal capsules; see pages 46–47 for further information on appropriate

The Venetians catalogue everything, including themselves. ‘These grapes are brown,’ I complain to the young vegetable-dealer in Santa Maria Formosa. ‘What is wrong with that ? I am brown,’ he replies. ‘I am the housemaid of the painter Vedova,’ says a maid, answering the telephone. ‘I am a Jew,’ begins a cross-eyed stranger who is next in line in a bookshop. ‘Would you care to see the synagogue?’ Almost any Venetian, even a child, will abandon whatever he is doing in order to show you something. They do not merely give directions; they lead, or in some cases follow, to make sure you are still on the right way. Their great fear is that you will miss an artistic or ‘typical’ sight. A sacristan, who has already been tipped, will not let you leave until you have seen the last Palma Giovane. The ‘pope’ of the Chiesa dei Greci calls up to his housekeeper to throw his black hat out the window and settles it firmly on his broad brow so that he can lead us personally to the Archaeological Museum in the Piazza San Marco; he is afraid that, if he does not see to it, we shall miss the Greek statuary there. This is Venetian courtesy. Foreigners who have lived here a long time dismiss it with observation : ‘They have nothing else to do.’ But idleness here is alert, on the qui vive for the opportunity of sightseeing; nothing delights a born Venetian so much as a free gondola ride. When the funeral gondola, a great black-and-gold ornate hearse, draws up beside a fondamenta, it is an occasion for aesthetic pleasure. My neighbourhood was especially favoured this way, because across the campo was the Old Men’s Home. Everyone has noticed the Venetian taste in shop displays, which extends down to the poorest bargeman, who cuts his watermelons in half and shows them, pale pink, with green rims against the green side-canal, in which a pink palace with oleanders is reflected. Che bello, che magnifici, che luce, che colore! - they are all professori delle Belle Arti. And throughout the Veneto, in the old Venetian possessions, this internal tourism, this expertise, is rife. In Bassano, at the Civic Museum, I took the Mayor for the local art-critic until he interupted his discourse on the jewel-tones (‘like Murano glass’) in the Bassani pastorals to look at his watch and cry out: ‘My citizens are calling me.’ Near by, in a Paladian villa, a Venetian lasy suspired, ‘Ah, bellissima,’ on being shown a hearthstool in the shape of a life-size stuffed leather pig. Harry’s bar has a drink called a Tiziano, made of grapefruit juice and champagne and coloured pink with grenadine or bitters. ‘You ought to have a Tintoretto,’ someone remonstrated, and the proprietor regretted that he had not yet invented that drink, but he had a Bellini and a Giorgione. When the Venetians stroll out in the evening, they do not avoid the Piazza San Marco, where the tourists are, as Romans do with Doney’s on the Via Veneto. The Venetians go to look at the tourists, and the tourists look back at them. It is all for the ear and eye, this city, but primarily for the eye. Built on water, it is an endless succession of reflections and echoes, a mirroring. Contrary to popular belief, there are no back canals where tourist will not meet himself, with a camera, in the person of the another tourist crossing the little bridge. And no word can be spoken in this city that is not an echo of something said before. ‘Mais c’est aussi cher que Paris!’ exclaims a Frenchman in a restaurant, unaware that he repeats Montaigne. The complaint against foreigners, voiced by a foreigner, chimes querulously through the ages, in unison with the medieval monk who found St. Mark’s Square filled with ‘Turks, Libyans, Parthians, and other monsters of the sea’. Today it is the Germans we complain of, and no doubt they complain of the Americans, in the same words.

We've been here three days already, and I've yet to cook a single meal. The night we arrived, my dad ordered Chinese takeout from the old Cantonese restaurant around the corner, where they still serve the best egg foo yung, light and fluffy and swimming in rich, brown gravy. Then there had been Mineo's pizza and corned beef sandwiches from the kosher deli on Murray, all my childhood favorites. But last night I'd fallen asleep reading Arthur Schwartz's Naples at Table and had dreamed of pizza rustica, so when I awoke early on Saturday morning with a powerful craving for Italian peasant food, I decided to go shopping. Besides, I don't ever really feel at home anywhere until I've cooked a meal. The Strip is down by the Allegheny River, a five- or six-block stretch filled with produce markets, old-fashioned butcher shops, fishmongers, cheese shops, flower stalls, and a shop that sells coffee that's been roasted on the premises. It used to be, and perhaps still is, where chefs pick up their produce and order cheeses, meats, and fish. The side streets and alleys are littered with moldering vegetables, fruits, and discarded lettuce leaves, and the smell in places is vaguely unpleasant. There are lots of beautiful, old warehouse buildings, brick with lovely arched windows, some of which are now, to my surprise, being converted into trendy loft apartments. If you're a restaurateur you get here early, four or five in the morning. Around seven or eight o'clock, home cooks, tourists, and various passers-through begin to clog the Strip, aggressively vying for the precious few available parking spaces, not to mention tables at Pamela's, a retro diner that serves the best hotcakes in Pittsburgh. On weekends, street vendors crowd the sidewalks, selling beaded necklaces, used CDs, bandanas in exotic colors, cheap, plastic running shoes, and Steelers paraphernalia by the ton. It's a loud, jostling, carnivalesque experience and one of the best things about Pittsburgh. There's even a bakery called Bruno's that sells only biscotti- at least fifteen different varieties daily. Bruno used to be an accountant until he retired from Mellon Bank at the age of sixty-five to bake biscotti full-time. There's a little hand-scrawled sign in the front of window that says, GET IN HERE! You can't pass it without smiling. It's a little after eight when Chloe and I finish up at the Pennsylvania Macaroni Company where, in addition to the prosciutto, soppressata, both hot and sweet sausages, fresh ricotta, mozzarella, and imported Parmigiano Reggiano, all essential ingredients for pizza rustica, I've also picked up a couple of cans of San Marzano tomatoes, which I happily note are thirty-nine cents cheaper here than in New York.

The Enchanted Broccoli Forest. Oh, what a pleasure that was! Mollie Katzen's handwritten and illustrated recipes that recalled some glorious time in upstate New York when a girl with an appetite could work at a funky vegetarian restaurant and jot down some tasty favorites between shifts. That one had the Pumpkin Tureen soup that Margo had made so many times when she first got the book. She loved the cheesy onion soup served from a pumpkin with a hot dash of horseradish and rye croutons. And the Cardamom Coffee Cake, full of butter, real vanilla, and rich brown sugar, said to be a favorite at the restaurant, where Margo loved to imagine the patrons picking up extras to take back to their green, grassy, shady farmhouses dotted along winding country roads. Linda's Kitchen by Linda McCartney, Paul's first wife, the vegetarian cookbook that had initially spurred her yearlong attempt at vegetarianism (with cheese and eggs, thank you very much) right after college. Margo used to have to drag Calvin into such phases and had finally lured him in by saying that surely anything Paul would eat was good enough for them. Because of Linda's Kitchen, Margo had dived into the world of textured vegetable protein instead of meat, and tons of soups, including a very good watercress, which she never would have tried without Linda's inspiration. It had also inspired her to get a gorgeous, long marble-topped island for prep work. Sometimes she only cooked for the aesthetic pleasure of the gleaming marble topped with rustic pottery containing bright fresh veggies, chopped to perfection. Then Bistro Cooking by Patricia Wells caught her eye, and she took it down. Some pages were stuck together from previous cooking nights, but the one she turned to, the most splattered of all, was the one for Onion Soup au Gratin, the recipe that had taught her the importance of cheese quality. No mozzarella or broken string cheeses with- maybe- a little lacy Swiss thrown on. And definitely none of the "fat-free" cheese that she'd tried in order to give Calvin a rich dish without the cholesterol. No, for this to be great, you needed a good, aged, nutty Gruyère from what you couldn't help but imagine as the green grassy Alps of Switzerland, where the cows grazed lazily under a cheerful children's-book blue sky with puffy white clouds. Good Gruyère was blocked into rind-covered rounds and aged in caves before being shipped fresh to the USA with a whisper of fairy-tale clouds still lingering over it. There was a cheese shop downtown that sold the best she'd ever had. She'd tried it one afternoon when she was avoiding returning home. A spunky girl in a visor and an apron had perked up as she walked by the counter, saying, "Cheese can change your life!" The charm of her youthful innocence would have been enough to be cheered by, but the sample she handed out really did it. The taste was beyond delicious. It was good alone, but it cried out for ham or turkey or a rich beefy broth with deep caramelized onions for soup.

As I noted in Chapter 14, “The Earthquake,” there was a supermarket in Jerusalem where I shopped for fruits and vegetables almost every day. It was owned by an Iraqi Jewish family who had immigrated to Israel from Baghdad in the early 1940s. The patriarch of the family, Sasson, was an elderly curmudgeon in his sixties. Sasson’s whole life had left him with the conviction that the Arabs would never willingly accept a Jewish state in their midst and that any concessions to the Palestinians would eventually be used to liquidate the Jewish state. Whenever Sasson heard Israeli doves saying that the Palestinians really wanted to live in peace with the Jews, but that they just couldn’t always come out and declare it, it sounded ludicrous to him. It simply ran counter to everything life in Iraq and Jerusalem had taught him, and neither the Camp David treaty with Egypt nor declarations by Yasir Arafat—nor the Palestinian uprising itself—had convinced him otherwise. As I said, as far as Sasson was concerned, the problem between himself and the Palestinians was not that they didn’t understand each other, but that they did—all too well. Sasson, I should add, did not appear to be ideologically committed to Israel’s holding the West Bank and Gaza Strip. He was a grocer, and ideology did not trip easily off his tongue. I am sure he rarely, if ever, went to the occupied territories. Like a majority of Israelis, he viewed the Israeli presence in the West Bank and Gaza Strip primarily in terms of security. I believe that Sasson is the key to a Palestinian–Israeli peace settlement—not him personally, but his world view. He is the Israeli silent majority. He is the Israeli two-thirds. You don’t hear much from the Sassons of Israel. They don’t talk much. They are not as interesting to interview as wild-eyed messianic West Bank settlers, or as articulate as Peace Now professors who speak with an American accent. But they are the foundation of Israel, the gravity that holds the country in place. And, more important, years of reporting from Israel have taught me that there is a little bit of Sasson’s almost primitive earthiness in every Israeli—not only all those in the Likud Party on the right side of the political spectrum, but a majority of those in the Labor Party as well; not only those Israelis born in Arab countries, but those born in Israel as well. Indeed, the Israeli public is not divided fifty-fifty on the question of peace with the Palestinians. The truth is, the Israeli public is divided in three. One segment, on the far left—maybe 5 percent of the population—is ready to allow a Palestinian state in the West Bank and Gaza tomorrow, and sincerely believes the Palestinians are ready to live in peace with the Jews. Another segment, on the far right—maybe 20 percent of the population—will never be prepared, for ideological reasons, to allow a Palestinian state in the West Bank and Gaza. They are committed to holding forever all the Land of Israel, out of either nationalist or messianic sentiments. In between these two extremes you have the Sassons, who make up probably 75 percent of the population. The more liberal Sassons side with the Labor Party, the more hard-line Sassons side with the Likud, but they all share a gut feeling that they are locked in an all-or-nothing communal struggle with the Palestinians. Today the

participants to choose the sheet that tempted them to cheat. As a result of their depletion, they suffered a double whammy: they picked the premarked bubble sheet more frequently, and (as we saw in the previous experiment) they also cheated more when cheating was possible. When we looked at these two ways of cheating combined, we found that we paid the depleted participants 197 percent more than those who were not depleted. Depletion in Everyday Life Imagine you’re on a protein-and-vegetable diet and you go grocery shopping at the end of the day. You enter the supermarket,

We wandered the entire length of the street market, stopping to buy the provisions I needed for the lunch dish I wanted to prepare to initiate l'Inglese into the real art of Sicilian cuisine. I took l'Inglese around the best stalls, teaching him how to choose produce, livestock, game, fish, and meat of the highest quality for his dishes. Together we circled among the vegetable sellers, who were praising their heaps of artichokes, zucchini still bearing their yellow flowers, spikes of asparagus, purple-tinged cauliflowers, oyster mushrooms, and vine tomatoes with their customary cries: "Carciofi fresci." "Funghi belli." "Tutto economico." I squeezed and pinched, sniffed, and weighed things in my hands, and having agreed on the goods I would then barter on the price. The stallholders were used to me, but they had never known me to be accompanied by a man. Wild strawberries, cherries, oranges and lemons, quinces and melons were all subject to my scrutiny. The olive sellers, standing behind their huge basins containing all varieties of olives in brine, oil, or vinegar, called out to me: "Hey, Rosa, who's your friend?" We made our way to the meat vendors, where rabbits fresh from the fields, huge sides of beef, whole pigs and sheep were hung up on hooks, and offal and tripe were spread out on marble slabs. I selected some chicken livers, which were wrapped in paper and handed to l'Inglese to carry. I had never had a man to carry my shopping before; it made me feel special. We passed the stalls where whole tuna fish, sardines and oysters, whitebait and octopus were spread out, reflecting the abundant sea surrounding our island. Fish was not on the menu today, but nevertheless I wanted to show l'Inglese where to find the finest tuna, the freshest shrimps, and the most succulent swordfish in the whole market.

Before heading to our respective baths, Laurie, Iris, and I went to the food court and got lunch. I loved this food court, not because the food was especially good (although it was seventeen times better than the average American food court) but because it was such a perfect microcosm of the Japanese dining landscape. There were three noodle stands (udon, soba, and ramen), a sushi stand, a dessert shop selling soft-serve sundaes with fruit jelly and mochi dumplings, and a Korean stand specializing in rice dishes. I went straight for the Korean place and got myself a dolsot bibimbap, a hot stone bowl of rice topped with beef, assorted vegetables, and Korean hot sauce. Laurie and Iris returned with ramen and gyōza, and we sat together in the main hall in our yukata.

The Dandelion Co-op carried locally grown vegetables, and almond milk, and nuts and spices in bulk. Sunshine's parents had hooked me on natural food. Cassie and Sam had a plump little garden back behind the cabin, in the only spot that got much sun. They made coconut milk ice cream, and cauliflower fried in olive oil, and pesto pizzas, and on and on.

The Italians are generally sociable people. For many, a shopping expedition is traditionally a family occasion and a time to meet friends, browse through the latest fashion designs, and perhaps enjoy a meal at a restaurant. Despite the growing number of out-of-town supermarkets, many Italians still prefer to buy fresh food each day from the local market and stores. Food stores tend to open early, often at seven o’clock in the morning, and close late, perhaps at eight in the evening. However, they close for a long meal break, between about one o’clock and half past three in the afternoon. The food markets are noisy and colorful, and customers like to pick over the goods for the best quality. Fresh bread, fruit and vegetables, meat, cheese, and salami are usually on the shopping list. In most towns there are specialist food stores selling fish, smoked meats, dairy produce, or sweets and pastries.

Glorious Food Italians are known the world over for their food. Each region of Italy enjoys its own kind of cooing. For example, in Naples, pasta is served with a tomato-based sauce, while in the north, it is more often served with a white cheese sauce. The people of Genoa often put pesto, a flavorful mixture of basil, pine nuts, garlic, olive oil, and grated cheese, on their pasta. The grated cheese called Parmesan originated in the area around Parma. Italians also invented many other cheeses, including Gorgonzola, mozzarella, provolone, and ricotta. No one knows when pizza was invented, but the people of Naples made it popular. At first, pizza was a simple flatbread topped with tomato and garlic. Since then, it has evolved into countless variations, served all over Italy and the world. Italians tend to eat a light breakfast of coffee and perhaps a small bun. Lunch is often the main meal, while dinner tends to be lighter. Italian meals may include antipasti, an array of vegetables, cold cuts, and seafood; a pasta dish; a main course of meat or fish; a salad; and cheese and fruit. Bread is served with every meal. Italy is justly famous for its ice cream, which is called gelato. Fresh gelato is made regularly at ice cream shops called gelaterias. Italians are just as likely to gather, discussing sports and the world, in a gelateria as in a coffee shop. Many Italians drink a strong, dark coffee called espresso, which is served in tiny cups. Another type of Italian coffee, cappuccino, is espresso mixed with hot, frothed milk. Both espresso and cappuccino have become popular in North America. Meanwhile, many Italians are becoming increasingly fond of American-style fast food, a trend that bothers some Italians. In general, dinner is served later at night in southern Italy than in northern Italy. This is because many people in the south, as in most Mediterranean regions, traditionally took naps in the afternoon during the hottest part of the day. These naps are rapidly disappearing as a regular part of life, although many businesses still shut down for several hours in the early afternoon.

His brother Najib owned an auto-parts store at bustling Shikarpur Gate, the mouth of the narrow road linking their village to the city—an ancient byway that had once led southward through the passes all the way to India. At dusk it is clogged with a riot of vegetable sellers’ handcarts beset by shoppers, Toyota pickup trucks, horse-drawn taxis, and three-wheeled rickshaws clambering around and through the throng like gaudy dung beetles. Nurallah’s brother Najib had gone to Chaman, just across the border in Pakistan, where the streets are lined with cargo containers serving as shops, and used motor oil cements the dust to the ground in a glossy tarmac, and every variety of automotive organ or sinew is laid bare, spread out, and strung up for sale. He had made his purchases and set off back to Kandahar. “He paid his customs dues”—Nurallah emphasized the remarkable point—“because that’s the law. He paid at every checkpoint on the way back, fifty afghanis, a hundred afghanis.” A dollar or two every time an unkempt, underage police boy in green fatigues slouched out of a sandbagged lean-to into the middle of the road—eight times in the sixty-six miles when last I counted. “And then when he reached the entrance to town, the police there wanted five hundred afghanis. Five hundred!” A double arch marks the place where the road that swoops down from Kabul joins the road leading in from Pakistan. The police range from one side to the other, like spear fishermen hunting trout in a narrows. “He refused,” Nurallah continued. “He said he had paid his customs dues—he showed them the receipt. He said he had paid the bribes at every checkpoint all along the way, and he was not paying again.” I waited a beat. “So what happened?” “They reached into his window and smacked him.” “They hit him?” I was shocked. Najib might be a sunny guy, but Kandahar tempers are strung on tripwires. For a second I thought we’d have to go bail him out. “What did he do?” Nurallah’s eyes, beneath his widow’s peak, were banked and smoldering. “What could he do? He paid the money. But then he pulled over to the side of the road and called me. I told him to stay right there. And I called Police Chief Matiullah Qatih, to report the officer who was taking the bribes.” And Matiullah had scoffed at him: Did he die of it? The police buzzards had seen Najib make the call. They had descended on him, snatched the phone out of his hand, and smashed it. “You call that law?” Now Nurallah was ablaze. “They’re the police! They should be showing people what the law is; they should be enforcing the law. And they’re the ones breaking it.” Nurallah was once a police officer himself. He left the force the day his own boss, Kabul police chief Zabit Akrem, was assassinated in that blast in the mosque in 2005.1 Yet so stout was Nurallah’s pride in his former profession that he brought his dark green uniform into work and kept it there, hung neatly on a hook in his locker. “My sacred oath,” he vowed, concluding: “If I see someone planting an IED on a road, and then I see a police truck coming, I will turn away. I will not warn them.” I caught my breath. So maybe he didn’t mean it literally. Maybe Nurallah wouldn’t actually connive with the Taliban. Still, if a former police officer like him was even mouthing such thoughts, then others were acting on them. Afghan government corruption was manufacturing Taliban.

Many Union soldiers had money, and since 45,000 prisoners moved through Andersonville in the span of about 14 months, there was actually a free market among the prisoners. Since rations, clothing, and shelter were substandard, many shopkeepers and merchants set up shop inside the stockade and sold fresh vegetables of every kind. Thorp recounted this market: “The authorities at Andersonville allowed supplies to be sold to the prisoners for Federal money. Numerous small restaurants flourished in the stockade. From small clay ovens they supplied fresh bread and baked meats. Irish and sweet potatoes, string beans, peas, tomatoes, melons, sweet corn, and other garden products were abundantly offered for sale. New arrivals were amazed to find these resources in the midst of utter destitution and starvation

Tina, who clearly had it in mind to dazzle her new husband in the kitchen, wanted desperately to learn the secrets of Angelina's red gravy. So they picked a Sunday afternoon soon after New Year's and Angelina hauled out her mother's old sausage grinder and stuffer. Gia had volunteered to make the trip to the butcher's shop and brought back good hog casings, a few pounds of beautifully marbled pork butt and shoulder glistening with clean, white fat, and a four-pound beef chuck roast. It wasn't every that the grinder came out for fresh homemade sausages and meatballs, but it wasn't every day that Gia and Angelina teamed up to pass on the Mother Recipe to the next generation. Gia patiently instructed Tina on the proper technique for flushing and preparing the casings, then set them aside while Angelina showed her how to build the sauce: start with white onion, fresh flat-leaf parsley, and deep red, extra-sweet frying peppers; add copious amounts of garlic (chopped not so finely); season with sea salt, crushed red pepper, and freshly ground black pepper; simmer and sweat on a medium flame in good olive oil; generously sprinkle with dried herbs from the garden (palmfuls of oregano, rosemary, and basil); follow with a big dollop of thick, rich tomato paste; cook down some more until all of the ingredients were completely combined; pour in big cans of fresh-packed crushed tomatoes and a cup of red wine (preferably a Sangiovese or a Barolo); reseason, finish with fresh herbs; bring to a high simmer, then down to a low flame; walk away.

What to remove? Dairy. From cows, goats, and sheep (including butter). Grains. For the more intensive version of this 30-day diet, eliminate all grains. This is important for those with digestive or autoimmune conditions. If this feels undoable for a full month, add in a small serving a day of gluten-free grains like white rice or quinoa. If that still feels undoable, consider a whole-foods diet rich in vegetables that is strictly gluten- and dairy-free. Legumes. Beans of all kinds (soy, black, kidney, pinto, etc.), lentils, and peanuts. Green peas and snap peas are okay. Sweeteners, real or artificial. Sugar, high-fructose corn syrup, maple syrup, honey, agave, Splenda, Equal, NutraSweet, xylitol, stevia, etc. Processed or refined snack foods. Sodas and diet sodas. Alcohol in any form. White potatoes. Premade sauces and seasonings. How to avoid common pitfalls: Prepare well beforehand. Choose a time frame during which you will have limited or reduced travel, and that doesn’t include holidays or special occasions. Study the list of foods allowed on the diet and make a shopping list. Remove the foods from your pantry or refrigerator that aren’t allowed on the diet, if that makes it easier. Engage the whole family to try this together, or find a friend to join you. Success happens in community. Set up a calendar to mark your progress. Print out a free 30-day online calendar, tape it to the refrigerator door, and mark off each day. Pack snacks with you, pack your lunch, call ahead to restaurants to check their menu (or check online). Get enough vegetables and fats. If you feel jittery or lose too much weight, increase your carbohydrates (starchy vegetables like yams, taro, sweet potatoes). Don’t misread withdrawal-type symptoms as the diet “not working.” These symptoms usually resolve within a week’s time. Personalize it. Start with the basics above and: * If you’re having trouble with autoimmune conditions, eliminate eggs, too. * If you’re prone to weight gain, eat less meat and heavier foods (ex: stews, chili), more vegetables and raw foods. * If you’re prone to weight loss or having trouble gaining weight, eat more meats and heavier foods (ex: stews, chili), less raw foods like salads. * If you’re generally healthy and wanting a boost in energy, try short-term fasts of 12–16 hours. Due to the circadian rhythm of the digestive tract, skipping dinner is best (as opposed to skipping breakfast). Try this 1–2 times a week. (This fast also means no supplements or beverages other than tea or water during the fasting time.)

Caterina's townhouse sat a couple of blocks from a well-stocked grocery store. At about ten each morning, I bundled up, walked down, and purchased whatever ingredients amused me. Back in Caterina's kitchen, I baked chocolate babkas with quinoa flour, tartlets with cream and lychee fruit, roasted vegetables with poached eggs on top.

I remembered the poem “Tourists” by Israeli poet Yehuda Amichai; Amichai describes sitting with two baskets under a Roman arch in Jerusalem. A tour guide points out the arch to his group by noting it is just above the head of the man with shopping baskets. And the poet thinks that redemption would arrive if only the tour guide would say, “You see that arch from the Roman period? It’s not important: but next to it, left and down a bit, there sits a man who’s bought fruit and vegetables for his family.

We were surrounded by convents, shops, and vegetable stalls, with no other houses on the street but ours, and so Joseph had no other children to compete with for attention. He was a chance for all of those men to have a child to dote on, a momentary stand-in for their own children, amid the heat and exhaustion and tension of the workday, an opportunity for tenderness. Still, we could only handle so many camels. One afternoon, the three of us returned home from a walk around the neighborhood, piles of plush sheep and chocolates and plastic key chains collected in the basket beneath Joseph’s stroller. At the front door, Abu Hossam reached to hand Joseph date bread. Frédéric cut him off. He had reached his limit. “Please stop,” he begged. “Otherwise he’ll be spoiled, and he’ll think that he can have whatever he wants, whenever he wants it.” But then Abu Hossam looked at Frédéric with a rare expression of reproach. “This is between me and your son,” he insisted, and handed Joseph the date bread. Humbled, Frédéric went inside. Later that afternoon, Abu Hossam felt the need to explain himself. He told Frédéric, “If you give a child something each time you see him, then he will grow up thinking that giving things away is the most natural thing in the world. Giving children gifts is how we teach them generosity.

The first mother wheels her shopping cart down the produce aisle, where her kindergartner spots an eggplant and asks what it is. The mother shushes her child, ignoring the question. A second mother, faced with the same question, responds curtly, “Oh, that’s an eggplant, but we don’t eat it.” The third mother coos, “Oh, that’s an eggplant. It’s one of the few purple vegetables.” She picks it up, hands it to her son, and encourages him to put it on the scale. “Oh, look, it’s about two pounds!” she says. “And it’s $1.99 a pound, so that would cost just about $4. That’s a bit pricey, but you like veal parmesan, and eggplant parmesan is delicious too. You’ll love it. Let’s buy one, take it home, cut it open. We’ll make a dish together.

Parisians swing by the markets every day for the ripest fruit and vegetables, and they frequent specialty shops for cheese, fish, meat, poultry, and wine. And cake. I like the cake shops the best.

As much as it celebrates regional produce, this book hopes to be a young Singaporean's love song to the markets. In the course of writing this book, the market's beauty has grown on me. When I fumble with coins in my purse, the vegetable uncle always tells me that I can pay the next time. I learn cooking tips and recipes not only from the vendors, but also from fellow patrons - shopping at the wet markets is an interactive, immersive experience. I do not think I will ever tire of walking through markets, admiring the way the produce spills over baskets and cartons, relishing the way everything feels so organic, so raw and so real.

Takeo and I had some good memories . . . Yes, I would eat a diet rich in vegetables, seaweed, and legumes, and every day would be sparkling and bright, my life brimming with health and vitality.

Moshe had few friends. Most of Pottstown’s Jews had left Chicken Hill by then. Nate was a friend, but he was a Negro, so there was that space between them. But with Malachi, there was no space. They were fellow escapees who, having endured the landing at Ellis Island and escaped the grinding sweatshops and vicious crime of the vermin-infested Lower East Side, had arrived by hook or crook in the land of opportunity that was Pennsylvania, home to Quakers, Mormons, and Presbyterians. Who cared that life was lonely, that jobs were thankless drudgery, that the romance of the proud American state was myth, that the rules of life were laid carefully in neat books and laws written by stern Europeans who stalked the town and state like the grim reaper, with their righteous churches spouting that Jews murdered their precious Jesus Christ? Their fellow Pennsylvanians knew nothing about the shattered shtetls and destroyed synagogues of the old country; they had not set eyes on the stunned elderly immigrants starving in tenements in New York, the old ones who came alone, who spoke Yiddish only, whose children died or left them to live in charity homes, the women frightened until the end, the men consigned to a life of selling vegetables and fruits on horse-drawn carts. They were a lost nation spread across the American countryside, bewildered, their yeshiva education useless, their proud history ignored, as the clankety-clank of American industry churned around them, their proud past as watchmakers and tailors, scholars and historians, musicians and artists, gone, wasted. Americans cared about money. And power. And government. Jews had none of those things; their job was to tread lightly in the land of milk and honey and be thankful that they were free to walk the land without getting their duffs kicked—or worse. Life in America was hard, but it was free, and if you worked hard, you might gain some opportunity, maybe even open a shop or business of some kind.

BARTON CENTRE, 912, 9th Floor, Mahatma Gandhi Rd, Bengaluru, Karnataka - 560 001 Phone Number +91 8884400919 Situated off the southeast shore of Africa, Mauritius is a shocking island country in the Indian Sea known for its perfectly clear waters, white sandy sea shores, and lavish green scenes. The volcanic island flaunts pleasant coral reefs and a different scope of verdure. Culture and Language Mauritius is a mixture of societies, with impacts from Indian, African, Chinese, and European practices. Local people communicate in a blend of dialects, with English, French, Creole, and Hindi being ordinarily utilized. This social variety is reflected in the island's food, music, and celebrations. 2. Outline of Mauritius Visit Bundles Sorts of Visit Bundles Accessible Mauritius Tour Package From Bangalore offer various choices, from extravagant ocean side hotels to daring eco-the travel industry encounters. Whether you're searching for a heartfelt escape, a family get-away, or a performance experience, there's a bundle to suit each voyager's inclinations. Irregularity and Best Times to Visit The best opportunity to visit Mauritius is from May to December when the weather conditions is cooler and drier, ideal for investigating the island's attractions and appreciating outside exercises. Top vacationer season is from October to April, so reserving your visit bundle ahead of time is suggested. 3. Features of a Mauritius Tour Package From Bangalore Flight Subtleties and Travel Length Departures from Bangalore to Mauritius normally take around 7 to 8 hours, with non-stop flights accessible for a helpful travel insight. Some visit bundles might incorporate flight appointments and air terminal exchanges for a problem free excursion. Considerations and Prohibitions in the Bundle Normal considerations in Mauritius visit bundles are convenience, dinners, touring visits, and exercises, for example, water sports and spa medicines. Rejections might shift yet frequently incorporate travel protection, visa charges, and individual costs. 4. Convenience and Transportation Choices Well known Lodging Decisions in Mauritius Mauritius offers a scope of facilities, from extravagance resorts disregarding the sea to shop lodgings settled in tropical nurseries. Famous decisions remember ocean front pieces of land for Terrific Baie, extravagance withdraws in Beauty Female horse, and eco-accommodating hotels in Dark Waterway Canyons Public Park. Transportation inside Mauritius Transportation choices in Mauritius incorporate taxicabs, rental vehicles, and public transports for getting around the island. Many visit bundles give air terminal exchanges and may likewise incorporate confidential transportation for touring visits and journeys. 5. Energizing Exercises and Attractions in Mauritius Ocean side Exercises and Water Sports Mauritius is a heaven for ocean side darlings and daredevils the same. From lazing on the immaculate sandy sea shores to enjoying an assortment of water sports, for example, swimming, scuba jumping, and parasailing, there is no deficiency of energy here. Whether you're a carefully prepared surfer or a fledgling hoping to get a few waves, Mauritius offers something for everybody. Investigating Nature and Untamed life Nature fans will be in wonderment of Mauritius' different scenes, from lavish woods and cascades to shocking greenhouses. Investigate the Dark Stream Crevasses Public Park to detect extraordinary widely varied vegetation, or visit the Seven Shaded Earths in Chamarel for a characteristic miracle. Try not to botch the opportunity to experience monster turtles at the Île aux Aigrettes nature hold for a really remarkable encounter. 6. Test Schedule for a Mauritius Visit from Bangalore

WEEK#1 SHOPPING LIST   *FRUITS & VEGETABLES ALL ORGANIC AND/OR WILD *MEATS FREE RANGE, NO ANTIBIOTICS OR HORMONES ADDED *FISH OCEAN WISE & WILD *Remember to always read the ingredients and check for added sugars, chemicals and MSG etc.   1 LEMON 2 LIMES 4 MEDIUM YELLOW ONIONS 1 BUNDLE ORGANIC GREEN ONIONS 1 RED ONION 1 GINGER ROOT 2 WHOLE GARLIC 1 BUNDLE OF ASPARGUS 2 CAULIFLOWER HEADS 2 ORGANIC RED PEPPERS 2 GREEN PEPPERS 3 AVOCADOS 1 PACK BOK CHOY 15 ORGANIC TOMATOES 1 SPAGHETTI SQUASH 3 SWEET POTATOES 1 YAM 2 BUNDLES OF ORGANIC BROCCOLI 6 ZUCCHINI 4 CARROTS 3 BEETS 12-15 BROWN MUSHROOMS 1 SMALL BAG/BOX ARUGULA SALAD 1 BUNDLE OF ROMAINE LETTUCE 1 BUNDLE FRESH BASIL   2 APPLES 1 BANANA 1 SMALL PACKAGE FRESH OR FROZEN WILD BLUEBERRIES 1 ORANGE   2 PACKAGES FREE RANGE NO ANTIOBIOTIC EGGS (24 TOTAL)   1 20oz (750Ml) TOMATO SAUCE 1 CAN 14OZ TOMATO PUREE 2 8oz (250mL) CANS COCONUT CREAM 2 16oz (500mL) CANS COCONUT MILK 1 12OZ CAN PUMPKIN PUREE   JAR OF OLIVES (no sugars added)   1 - ½ LB SMALL BAG (200G) OF REAL CRAB MEAT 2 – 2 LB BAGS (400G EACH) OF FROZEN WILD SHRIMP & SCALLOP MEDLEY 1 LARGE PIECE WILD SOCKEY SALMON (FRESH) 1 LB BEEF SIRLOIN 1LB GROUND BEEF 1 ½ LB (750G) NO-ANTIOBIOTIC CHICKEN SLICES 4 NO-ANTIOBIOTIC ALL NATURAL CHICKEN BREAST 7OZ (400G) ORGANIC GROUND TURKEY 1 PACKAGE MSG-FREE, NO NITRATE BACON   100G DRIED FRUIT (BLUEBERRIES, CRANBERRIES) 200G HAZELNUTS 100G ALMONDS 100G CASHEWS 100 WALNUTS 100G SESAME SEEDS 50G PUMPKIN SEEDS   1 BOTTLE NO SULFITE ORGANIC WHITE WINE (OPTIONAL)  

Week One Shopping List Vegetables 2 red bell peppers 3 jalapeño peppers 2 medium cucumbers 1 small head green cabbage 7 medium carrots 1 head cauliflower 4-inch piece fresh ginger 4 butter or Bibb lettuce leaves 1 pound fingerling potatoes 5 cups fresh spinach 6 medium tomatoes 3 cups cherry tomatoes 4 medium zucchini Herbs 1 bunch fresh basil 1 bunch fresh cilantro 1 bunch fresh flat-leaf parsley Fruit 1 large apple 5 bananas 2 pints fresh blueberries (or 1 pound frozen) 3 lemons 2 limes Meat and Fish 1 whole chicken, about 4 pounds 4 pork chops 1½ pounds flank steak 1 pound peeled and deveined shrimp Dairy 6 ounces whipped cream cheese 26 eggs 8 ounces feta cheese 14 ounces goat cheese 1 pint plain Greek yogurt 6 ounces sour cream Miscellaneous 3¼ cups plus 2 tablespoons unsweetened almond milk 16 corn tortillas 3 cups salsa verde or tomatillo salsa 2 (12-ounce) packages silken tofu 4 whole-wheat tortillas 2 whole-wheat pita breads 1 loaf of whole-grain bread

To my eyes, the city was beautiful. It was wild and exciting. Buildings that were British Raj-romantic stood side to side with modern, mirrored business towers. The haphazard slouch of neglected tenements crumbled into lavish displays of market vegetables and silks. I heard music from every shop and passing taxi. The colours were vibrant. The fragrances were dizzyingly delicious. And there were more smiles in the eyes on those crowded streets than in any other place I’d ever known. Above all else, Bombay was free—exhilaratingly free. I saw that liberated, unconstrained spirit wherever I looked, and I found myself responding to it with the whole of my heart. Even the flare of shame I’d felt when I first saw the slums and the street beggars dissolved in the understanding that they were free, those men and women. No-one drove the beggars from the streets. No-one banished the slum-dwellers. Painful as their lives were, they were free to live them in the same gardens and avenues as the rich and powerful. They were free. The city was free. I loved it. Yet I was a little unnerved by the density of purposes, the carnival of needs and greeds, the sheer intensity of the pleading and the scheming on the street.

Table of Contents Your Free Book Why Healthy Habits are Important Healthy Habit # 1:  Drink Eight Glasses of Water Healthy Habit #2:  Eat a Serving of Protein and Carbohydrates Healthy Habit #3:  Fill Half Your Plate with Vegetables Healthy Habit #4:  Add Two Teaspoons of Healthy Oil to Meals Healthy Habit #5:  Walk for 30 Minutes Healthy Habit #6:  Take a Fish Oil Supplement Healthy Habit #7:  Introduce Healthy Bacteria to Your Body Healthy Habit #8:  Get a “Once a Month” Massage Healthy Habit #9:  Eat a Clove of Garlic Healthy Habit #10:  Give Your Sinuses a Daily Bath Healthy Habit #11:  Eat 25-30 Grams of Fiber Healthy Habit #12:  Eliminate Refined Sugar and Carbohydrates Healthy Habit #13:  Drink a Cup of Green Tea Healthy Habit #14:  Get Your Vitamin D Levels Checked Yearly Healthy Habit #15: Floss Your Teeth Healthy Habit #16: Wash Your Hands Often Healthy Habit #17:  Treat a Cough or Sore Throat with Honey Healthy Habit #18:  Give Your Body 500 mg of Calcium Healthy Habit #19:  Eat Breakfast Healthy Habit #20:  Sleep 8-10 Hours Healthy Habit #21:  Eat Five Different Colors of Food Healthy Habit #22:  Breathe Deeply for Two Minutes Healthy Habit #23:  Practice Yoga Three Times a Week Healthy Habit #24:  Sleep On Your Left Side Healthy Habit #25:  Eat Healthy Fats Healthy Habit #26:  Dilute Juice with Sparkling Water Healthy Habit #27:  Slow Alcohol Consumption with Water Healthy Habit #28:  Do Strength Training Healthy Habit #29:  Keep a Food Diary Healthy Habit #30:  Exercise during TV Commercials Healthy Habit #31:  Move, Don’t Use Technology Healthy Habit #32:  Eat a Teaspoon of Cinnamon Healthy Habit #33:  Use Acupressure to Treat Headache and Nausea Healthy Habit #34:  Get an Eye Exam Every Year Healthy Habit #35:  Wear Protective Eyewear Healthy Habit #36:  Quit Smoking Healthy Habit #37:  Pack Healthy Snacks Healthy Habit #38:  Pack Your Lunch Healthy Habit #39:  Eliminate Caffeine Healthy Habit #40:  Finish Your Antibiotics Healthy Habit #41:  Wear Sunscreen – Over SPF 15 Healthy Habit #42:  Wear a Helmet for Biking or Rollerblading Healthy Habit #43:  Wear Your Seatbelt Healthy Habit #44:  Get a Yearly Physical Healthy Habit #45:  Maintain a First Aid Kit Healthy Habit #46:  Eat a Banana Every Day Healthy Habit #47:  Use Coconut Oil to Moisturize Healthy Habit #48:  Pay Attention to Hunger Cues Healthy Habit #49:  Eat a Handful of Nuts Healthy Habit #50:  Get a Flu Shot Each Year Healthy Habit #51:  Practice Daily Meditation Healthy Habit #52:  Eliminate Artificial Sweeteners Healthy Habit #53:  Sanitize Your Kitchen Healthy Habit #54:  Walk 10,000 Steps a Day Healthy Habit #55:  Take a Multivitamin Healthy Habit #56:  Eat Fish Twice a Week Healthy Habit #57:  Add Healthy Foods to Your Diet Healthy Habit #58:  Avoid Liquid Calories Healthy Habit #59:  Give Your Eyes a Break Healthy Habit #60:  Protect Yourself from STDs Healthy Habit #61:  Get 20 Minutes of Sunshine Healthy Habit #62:  Become a Once a Week Vegetarian Healthy Habit #63:  Limit Sodium to 2,300 mg a Day Healthy Habit #64:  Cook 2+ Home Meals Each Week Healthy Habit #65:  Eat a Half Ounce of Dark Chocolate Healthy Habit #66:  Use Low Fat Salad Dressing Healthy Habit #67:  Eat Meals at the Table Healthy Habit #68:  Eat an Ounce of Chia Seeds Healthy Habit #69:  Choose Juices that Contain Pulp Healthy Habit #70:  Prepare Produce After Shopping

We stalked carefully through the park in best paramilitary fashion, the lost patrol on its mission into the land of the B movie. To Deborah’s credit, she was very careful. She moved stealthily from one piece of cover to the next, frequently looking right to Chutsky and then left at me. It was getting harder to see her, since the sun had now definitely set, but at least that meant it was harder for them to see us, too—whoever them might turn out to be. We leapfrogged through the first part of the park like this, past the ancient souvenir stand, and then I came up to the first of the rides, an old merry-go-round. It had fallen off its spindle and lay there leaning to one side. It was battered and faded and somebody had chopped the heads off the horses and spray-painted the whole thing in Day-Glo green and orange, and it was one of the saddest things I had ever seen. I circled around it carefully, holding my gun ready, and peering behind everything large enough to hide a cannibal. At the far side of the merry-go-round I looked to my right. In the growing darkness I could barely make out Debs. She had moved up into the shadow of one of the large posts that held up the cable car line that ran from one side of the park to the other. I couldn’t see Chutsky at all; where he should have been there was a row of crumbling playhouses that fringed a go-kart track. I hoped he was there, being watchful and dangerous. If anything did jump out and yell boo at us, I wanted him ready with his assault rifle. But there was no sign of him, and even as I watched, Deborah began to move forward again, deeper into the dark park. A warm, light wind blew over me and I smelled the Miami night: a distant tang of salt on the edge of rotting vegetation and automobile exhaust. But even as I inhaled the familiar smell, I felt the hairs go up on the back of my neck and a soft whisper came up at me from the lowest dungeon of Castle Dexter, and a rustle of leather wings rattled softly on the ramparts. It was a very clear notice that something was not right here and this would be a great time to be somewhere else; I froze there by the headless horses, looking for whatever had set off the Passenger’s alarm. I saw and heard nothing. Deborah had vanished into the darkness and nothing moved anywhere, except a plastic shopping bag blowing by in the gentle wind. My stomach turned over, and for once it was not from hunger. My

Losing Weight and Eating Tips • Plan most of your big meals at the beginning of each week, and make a list of the ingredients you need to purchase. • Prior to going to the stor, make a list of what you need. • Never shop hungry • Don’t overbuy • Try to buy local, fresh, or organic ingredients when possible. • Keep fresh fruits and vegetables on hand so that when you want a late-night snack, you have something healthy to reach for. • Stock up on frozen fruits and vegetables, especially when they are out of season. (Dollar Tree has the cheapest frozen fruits) • Stay away from canned goods, as often they contain a high amount of sodium. However, I often buy canned beans and legumes (lentils, chickpeas, beans, etc.) but I rinse them with water before cooking to wash away the excess sodium. • Avoid buying junk food—chips, candy, ice cream, popcorn. If it’s in your cupboard or freezer, you will feel more tempted.

But what is the point of buying vegetables in plastic bags? Everything from the supermarket smells of plastic. Everything from the market smells like it’s supposed to.

In ten minutes I am at the massive Whole Foods on Kingsbury. I go to the salad bar. I fill containers with carrots, celery, sliced onions, shredded cabbage, chopped tomatoes. Garbanzo beans and corn. Shredded chicken, peas, chopped cauliflower, and broccoli. Baby spinach leaves. Cooked barley. I check out, with my three salad bar containers, and head back toward home. I stop at La Boulangerie and pick up a baguette. I get home and don't even take my coat off. I get out one of my big stock pots, and dump all three containers into the pot. From the pantry, a jar of Rao's marinara. From the freezer, a container of homemade chicken stock. I don't even bother to thaw it, I just plop it like an iceberg into the pot. Salt, pepper, and pepper flakes for heat. I crank the heat to medium, give it a stir and leave it.

Acclimatizing to its customs and particular brand of bustle, he’d gotten a sense of Wewoka. Without the lens of a fever-induced vision, it proved to be a dense, vertical city of narrow, terraced streets with expansive walkways. Largely devoid of motor traffic, any point could be reached by foot in fifteen minutes. Pictures painted on the sidewalks provided a colorful trail. With a central street lined with shops bustling with commerce, the noise and smell were different from what he was used to. Wewoka had none of the overworked smokestacks from innumerable factories; much of the city was made up by parks. The air had a hint of ozone to it. A collection of buildings sprouted at the heart of the city. Gleaming green and metallic spires in the distance, the sun reflected from their solar panels. A mushroom-like structure drew in sewer water from its “roots” and funneled it to its dome. Solar energy evaporated the water, which was then collected and released throughout the streets, watering the surrounding green spaces. Photovoltaic panels lined solar drop towers. Titanium dioxide reacted with ultraviolet rays and smog, filtering and dissipating them. They had developed similar technology in Jamaica. Vertical gardens and vegetation covered the steep towers of housing units and work offices. The exterior vertical gardens filtered the rain, which was reused with liquid wastes for farming needs. A deep calm reverberated through the city, quiet preserved like a commodity. Desmond

Bok Choy Seitan Pho (Vietnamese Noodle Soup) After sampling pho at a Vietnamese noodle shop in Los Angeles, I was on a mission to create a simple plant-based version of this aromatic, festive noodle dish in my own kitchen. My recipe features seitan, a wonderful plant-based protein found in many natural food stores. My whole family loves the interactive style in which this soup is served. In fact, you can plan a dinner party around this traditional meal. Simply dish up the noodles and bubbling broth into large soup bowls, set out a variety of vegetable toppings, and let your guests serve it up their way. MAKES 4 SERVINGS BROTH 4 cups reduced-sodium vegetable broth ½ medium yellow onion, chopped ½ cup sliced shiitake mushrooms 1 medium carrot, sliced 4 garlic cloves, minced 8 thin slices peeled fresh ginger root 1 tablespoon reduced-sodium soy sauce 1 tablespoon rice wine vinegar 1 tablespoon agave syrup ¼ teaspoon ground black pepper 2 cinnamon sticks 2 star anise pods ½ teaspoon whole coriander 6 sprigs of fresh basil 6 sprigs of fresh cilantro NOODLES One 8-ounce package flat rice noodles TOPPINGS One 8-ounce package seitan (wheat gluten) strips, thinly sliced 2 small bunches of fresh bok choy, sliced thinly 1 cup fresh bean sprouts ½ cup coarsely chopped cilantro ½ cup coarsely chopped basil 1 small lime, cut into wedges 1 small jalapeño pepper, seeded and diced 4 green onions, sliced TO PREPARE THE BROTH: 1. Combine all the broth ingredients in a large pot, cover, and bring to a low boil. Reduce the heat and simmer for 30 minutes. Strain the broth, discarding the vegetables and seasonings. Return the strained broth to the pot, cover, and keep warm (broth should be bubbling right before serving time). While broth is cooking, prepare noodles and toppings. TO PREPARE THE NOODLES: 1. Bring a medium pot of water to a boil. Add the rice noodles, cover, and cook until just tender, about 5 minutes, or according to package directions. Drain the noodles immediately and rinse with cold water. Return the drained noodles to the pot and cover. TO PREPARE THE TOPPINGS: 1. Arrange the toppings on a large platter. 2. To serve the soup, divide the noodles among four very large soup bowls. Either garnish the noodles with desired toppings or let your guests do their own. Ladle boiling broth over the noodles and toppings, and serve immediately. Allow hot broth to wilt vegetables and cool slightly before eating it. PER SERVING (ABOUT 2 OUNCES NOODLES, 2 OUNCES SEITAN, 1 CUP VEGETABLE TOPPINGS, AND 1 CUP BROTH): Calories: 310 • Carbohydrates: 55 g • Fiber: 4 g • Protein: 17 g • Total fat: 2 g • Saturated fat: 0 g • Sodium: 427 mg • Star nutrients: Vitamin A (39% DV), vitamin C (23% DV), iron (11% DV), selenium (13% DV)

The mental load means always having to remember. Remember that you have to add cotton buds to the shopping list, remember that today’s the deadline to order your vegetable delivery for the week, remember that we should have paid the caretaker for last month’s work by now. That the baby grew another 3 cm and can’t fit into his trousers anymore, that he needs to get his booster shot, or that your partner doesn’t have a clean shirt left. . . . So while most heterosexual men say that they do their fair share of household chores . . . their partners have a rather different perspective: ‘He always puts on the washing machine but never hangs the washing out to dry.’ ‘The sheets could be standing stiff before he thought to change them.’ ‘He’s never cooked a single meal for the baby.

How to Make Bone Broth Being stocked up on bone broth means you’re always just a few steps away from a flavorful and nutritious meal. I use it for simmering grains and beans, steaming vegetables, making sauces, and as a base for soup. And since reliable brands like Brodo and Bonafide Provisions have made bone broths accessible (always shop for your bone broth in the freezer aisle), I rarely make bone broth at home. But I always store spare chicken backs and clipped wing tips in the freezer and end up making a batch whenever I have enough. The process for making bone broth is simple; the main ingredient is time: 1. Use bones with a lot of meat/cartilage attached, like wings, backs, knuckles, and feet. 2. Cover the bones with 1 to 2 inches of cold filtered water. 3. Add ½ tablespoon vinegar per 1 pound of bones. (Recipes I’ve seen claim this maximizes collagen extraction. I don’t know if it actually does anything, but it doesn’t hurt!) 4. Bring to a gentle simmer and cook, skimming any froth/scum/fat regularly and topping off with water as needed, until the bones start to fall apart (12 hours for chicken, up to 18 hours for beef, pork, and lamb). 5. If you want to use aromatics (like carrot, celery, onion, and herbs), add them an hour before the cooking time is over. 6. After simmering, strain through a fine-mesh sieve and taste. If looking for a more concentrated flavor, return the bone broth to

Remembering the careful way the cooks she'd met chose their ingredients--- the snails at L'Ami Louis, Taeb's saffron, Baldwin's asparagus--- Stella thought Django was more like a magician, conjuring dishes out of thin air. By the time George nudged Stella aside to poke his nose in the door, Lucie was strewing crisp breadcrumbs on top of a thick vegetable potage, and Django was stirring a tart lemon pudding. Downstairs, customers lingered, people who had intended on stopping in for a moment stayed on as increasingly seductive scents wafted through the shop. Unwilling to admit that he was pleased, George tasted the pudding and grumbled, "You've used up all the eggs. And I wanted gingerbread for tonight's reading." "Gingerbread!" Django pulled a face. "Nous sommes en France. I will make something more appropriate." Still standing in the doorway, Stella wondered how he would manage this; he'd used everything in the kitchen except an aged pound cake resembling a rock, a handful of desiccated dried apricots, and the sour milk. "We'll make some coffee." Django was tearing up the stale cake. As she watched, he produced curds from the sour milk, cooked the apricots into jam, and soaked the cake in coffee. With a flourish, he pulled a bar of chocolate from his pocket. "J'ai toujours du chocolat sur moi." He melted the chocolate, stirring in the last of the coffee. "I always have chocolate. You never know when you will need it." Against her better judgement, Stella was charmed. Lucie stood close by, watching him layer the coffee-drenched cake with jam, curds, and chocolate, grabbing each spoon as he finished. "Will you make this for my birthday?" she asked. "No." "Please," she begged. "For your birthday I will make something better.

In the world of the OWO, people are locked in isolated little boxes called houses, watching junk on TV, eating junk, reading junk, vegetating. They are passive, submissive, weak, lazy, tired, unambitious. They haunt shopping malls like fading wraiths. Gods can never come into being in shopping malls. Gods need ambrosia and nectar, the food and drink of the deities. They need to breathe aether – the most rarefied, divine air. They need spiritual sustenance, not full shopping baskets.

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

Where great minds of science failed, Parisian foodie and confectioner Nicolas Appert prevailed. Appert was a “jack of all trades,” according to the Can Manufacturers Institute. He had traversed the gustatory universe as a candy maker, vintner, chef, brewer, pickle maker, and more. His exceptionally wide-ranging culinary wanderings gave him an advantage over scientists who focused on the science of preservation. “Having spent my days in the pantries, the breweries, store-houses, and cellars of Champagne, as well as in the shops, manufactories, and warehouses of confectioners, distillers, and grocers,” he wrote in the aptly titled Art of Preserving All Kinds of Animal and Vegetable Substances for Several Years, “I have been able to avail myself, in my process, of a number of advantages, which the greater number of those persons have not possessed, who have devoted themselves to the art of preserving provisions.

7 Benefits Of Drinking Purified Water 7 Benefits Of Drinking Purified Water Everyone has a proper to get entry to natural water. As a count of fact, it's miles one of the essential human rights. Today, many nations of the arena do now no longer have get entry to to natural ingesting water. The precise information is that you may remedy this hassle at a non-public level. After all, you may ensure that your faucet water is secure on your fitness. Therefore, it's miles critical which you search for purification. In this article, we're going to shed a few mild at the blessings of ing esting purified water. Read directly to discover more. 1. Human Body is 80% Water Water makes 80% of the human body. Therefore, it's miles critical on your fitness and normal well-being. Besides, those purifiers make sure which you usually drink purified water. As a count of fact, those gadgets are your pal and defend your lifestyles and the lifestyles of your own circle of relatives. 2. A Good Alternative to Bottled Water Bottled water isn't precise for the surroundings as hundreds of thousands of plastic bottles turn out to be in landfills. Apart from this, the transportation of those bottles reasons the era of carbon emissions. So, when you have a cleanser on your home, you don`t want to shop for bottled units. In this manner, you may defend the surroundings. 3. Protection in opposition to Damage Aluminum is related to Alzheimer's disease. According to investigate studies, if aluminum makes its manner into your mind, it will likely be extraordinarily tough to get it out. Therefore, it's miles critical which you defend your mind from harm because of aluminum. 4. Saving Money How regularly do you buy bottled water for you or your own circle of relatives members? Of course, everybody buy those bottles on a each day basis. So, in case you need to keep away from this approach, we endorse which you set up an powerful purification system. After all, you do not need to turn out to be losing your hard earned cash on some thing that you may get at your home. 5. Avoiding Chlorine Consumption If you're the use of town water, recognize that municipal remedy vegetation use chlorine to put off dangerous organisms, which include bacteria. Besides, chlorine is an detail that could purpose exclusive kinds of cancer, coronary heart diseases, and respiratory. 6. Protection in opposition to dangerous elements Your faucet water passes via lengthy pipelines which are complete of various kinds of elements, which include slime. Therefore, the pleasant of water drops significantly. Therefore, it's miles critical to put in purifiers to purify faucet water and live included in opposition to dangerous elements. 7. Instant Access to Pure Water If you put in an awesome cleanser, you've got got on the spotaneous get entry to to freshwater. Filtered liquid is freed from all kinds of germs and bacteria. You can use masses of liquid for ingesting and washing your end result and vegetables. Also, those gadgets will permit you to use your water for numerous purposes. In short, those are simply a number of the blessings of ingesting purified water. If you need to drink natural, you may set up a water cleanser at your home. Are you searching out the great water cleanser factor? If so, you may visit Olansi China. They assist you to choose the great unit at

We’ll even simplify it here: basic cuts of meat, seafood, and eggs are always compliant. All vegetables except for corn, peas, and lima beans are compliant. All fruit is compliant. Healthy fats are outlined in detail on our shopping list.

WHEN THE TEMP AGENCY CALLED, I WAS STRUGGLING TO MAKE the math work. In one window, I was logged in to my checking account; in the other, I was whittling down my grocery delivery shopping cart into something that would fit into the sliver of overdraft I had available. I kept dragging different configurations of noodles and vegetables in and out of the cart, grimly trying to ward off scurvy until one of several outstanding invoices was paid.

find that a good way to break the ice with people is to ask them where they … Buy their vegetables. Shop for appliances. Get their pictures developed. Winter.

Shop the fruit, vegetable and refrigerator section only for good health.

Grocery stores are an exercise in psychological manipulation. It is virtually impossible to enter a supermarket intending to buy a quart of milk and emerge with only the milk. First, consider the entrance. Once you enter the grocery store, you must traverse the entire store in order to reach the checkout line. And where do the entrances to grocery stores usually leave you? In the produce department. You are surrounded by scents, textures, and bright colors that result in a surge of endorphins. The lighting of the store is manipulated to make fruits and vegetables appear at their brightest and best. And of course, the dairy aisle—one of the most popular locations to visit—is always hidden in the back of the store so you are forced to pass through a wealth of tempting products before reaching it. Even the way the shelves are organized is a psychological trap. The most expensive items are always placed conveniently at adult eye level, with the generic brands placed down by your knees. Sugary cereals or other items meant to appeal to children are placed at eye level for children. Even the giant size of the shopping carts is intended to encourage more purchases. “Even the music is meant to manipulate us,” I explain to Luke. “A study of supermarket shoppers found people spend more time shopping when stores play music. You’ll notice there are no windows or clocks or skylights that give you any external time cues.

Teaching is a mode of social interaction we can deliberately deploy in order to think more intelligently. There’s another form of social exchange that we can use to our advantage, one that comes just as naturally to the human animal: arguing. THE STUDY was positively devilish in its design. Participants were asked, first, to solve a series of logic puzzles: “A produce shop sells a variety of fruits and vegetables, some of which are organic and some of which are not. The apples sold by this shop are not organic. Which of the following statements about the shop’s wares are true? Provide a reason for each answer. 1) All the fruits are organic; 2) None of the fruits are organic; 3) Some of the fruits are organic; 4) Some of the fruits are not organic; 5) We cannot tell anything for sure about whether the fruits in this shop are organic.” After solving the puzzles, study participants were then asked to evaluate the responses provided by other participants—that is, to judge whether the reasons given by others seemed valid or not. The trick: one of the answers presented in this second round did not issue from someone else but rather was an answer the participant herself had supplied in the first round. Some participants recognized their own response, but many others did not. What happened next was fascinating. More than half of those who believed they were evaluating someone else’s response rejected as invalid the answer they themselves had put forth! They were especially likely to reject their own response when they had, in fact, offered a logically invalid answer originally. In other words, they applied more critical analysis to (what they thought were) other people’s arguments than to their own—and this scrutiny made them more accurate.

Since we are always changing and - I hope - growing, a rule does not need to be perfect or complete. Remember it is a provisional document, neither a constricting garment we can outgrow nor a rulebook to be consulted anxiously before every move. Rather, I prefer to treat my rule of life as I treat my grocery list. I organize it meticulously, separating dairy from produce, and baked goods from cleaning products. If I am feeling especially fussy, I organize the menu according to the layout of the supermarket: fruit and vegetables along the near wall, meat and poultry in the middle, dairy along the far wall. Then I go off to shop and leave the list on the kitchen counter. I already know what's in it.

Gus took a deep breath, taking in the wondrous scent of fresh herbs, ran her eyes over the stalls of red and yellow tulips and the tables mounded with ramps, asparagus, sorrel, chives, and mushrooms. Farther along she could make out the crisp spring lettuces, the romaine and spinach and what was known as a merlot, with its wonderful ruffled edges and bright green ribs. Gus longed to crunch on a few baby carrots, dreamed of giving them a quick blanch and a dab of butter and parsley. Yum! She wanted a chance to wander through the crowd, imagining how she'd put together an early spring vegetable soup, and savor a cup of tea as she people-watched the comings and goings of the green market.

The shanties of indigent newcomers to the place were scattered on one side of the crossroads, and on the other side, beyond the shops, were two stinking shebeens where drunken men squatted on the dirt floor, drooling over their home-brewed beer, while a haggard woman ladled more of it into tin cans from a plastic barrel. Outside under a tree, a man in rags, either drunk or exhausted, lay in a posture of crucifixion. Nearby were seven stalls made of rough planks. Two sold used clothes, and one sold new clothes. One offered vegetables, another milky tea and stale bread rolls for the schoolchildren. In a butcher’s shack the stallholder hacked with a machete at the black, flyblown leg of a goat. The last and most salubrious stall, labeled Real Hair, sold wigs and foot-long hair extensions. Near the shops was a shade tree under which a dozen women and about ten children sat in a friendly chatting group, some of them pounding ostrich shells into small discs, while others, using homemade tools, drilled holes in the middle, and still others threaded the punctured discs into bracelets and necklaces to sell to tourists.

Even the narrow canals around the Rialto teemed with floating shops- a small barge piled with jumbled green grapes, a boat heaped with oranges and limes, and another listing under a mountain of melons. I jogged along, drunk on all the colors and smells of the known world: pyramids of blood oranges from Greece, slender green beans from Morocco, sun-ripened cherries from Provence, giant white cabbages from Germany, fat black dates from Constantinople, and shiny purple eggplants from Holland.

She wandered among the wooden crates, picking up tomatoes, peeling back the husks on ears of corn, adding two red peppers to her shopping basket and a bunch of very thin asparagus, a bouquet of zinnias for the table, and seven imperial-looking white and purple gladiolas to put in the stone pitcher that she kept by the front door. She was loaded down with fresh things, beautiful, glorious provisions. Could she stop time and stay here, with her basket full, surrounded by organic produce? Could she just die here and call it a happy end?

As for the smells I associate with her, I was a bit of a swot too, so I love all the stationery aromas: the woody/metallic aroma of pencil shavings, the flat winey smell of ink, the sticky sweetness of a leaking biro and- my favorite- the almost talcum-powder softness of a new exercise book. For her veggie diet there is the powerful grassiness of leafy vegetables, the caramel of sweet potatoes, carrots and beetroots roasting, and the sulfurous note of brassicas. The nutty starchiness of brown rice and other whole grains. The green tang of fresh herbs, warm ginger. The bite of garlic and the spiciness of coriander seeds, cardamom, turmeric and chili. White flowers for her youthful freshness and lemon for her mental sharpness. So my scents for a daughter are: Gold Heart v. 4 by Map of the Heart Botanical Essence No. 20 Rose by Liz Earle (it has a carrot seed note in it) Wild Green by Bronley White Musk by The Body Shop Neroli by Annick Goutal Cristalle by Chanel

On 1 April AD 527 the Illyrian soldier was officially named Justin’s successor. When Justinian was acclaimed emperor he made his way in through Constantinople’s Golden Gate, down the processional route of the Mese, bordered originally with those wide vegetable gardens – the stuff of life of the city – and then with canopied walkways and sculptures (canopies and shops are still here, selling everything from apple tea to diamond-studded handguns). The shouts of acclamation for Constantinople’s new ruler would have bounced off the marble colonnades and the bronze statuary lining the processional way. And one in the city in particular must have listened to this brouhaha with great pleasure. Three years before, a rather extraordinary woman had moved into Justinian’s palace apartments to share his bed, and just three days after his investiture Justinian and his new wife, his showgirl-bride Theodora, were crowned together as joint emperor and empress. Enjoying a flurry of revived interest in the twenty-first century, Empress Theodora deserves every moment of her late-found fame. Now honoured as a saint by the Greek Orthodox Church, this player in Constantinople’s history has not been universally loved: ‘This degenerate woman [Theodora] was another Eve who heeded the serpent. She was a denizen of the Abyss and mistress of Demons. It was she who, drawn by a satanic spirit and roused by diabolic rage, spitefully overthrew a peace redeemed by the blood of martyrs,’ wrote Cardinal Baronius. Our most detailed source for Theodora’s life is a lascivious, spittle-flecked diatribe, a Secret History written by our key source for Justinian and Theodora’s reign, Procopius (Procopius would write both hagiographies and damnations of the imperial couple and their works). Clearly gorged with literary and rhetorical tropes, Procopius’ account has to be taken with a large amphora of salt – but many of the details ring true both for the age and as a backstory to the remarkable life of this girl from Constantinople.

Jasmine stopped at the entrance of Sutton Place Gourmet and sniffed. Pumpkin. She could smell the gourds from where she stood. A good start. Let's see. She sniffed again. A bit of thyme. Not sage. Thyme. Her brain stretched and shook the cobwebs away. Ummm, pumpkin braised until meltingly soft, mashed with mascarpone and spread between thin layers of fresh pasta... a delicate cream sauce infused with thyme. Would it work? A touch of very, very slowly cooked and mellow garlic. That would be the trick. Dash of nutmeg. Yes. Jasmine was salivating as she pushed her cart toward the vegetable section. Freshly spritzed vegetables lay glistening in brightly colored rows. Cabbage of cobalt blue, fern-green fresh dill, and cut pumpkin the color of riotous caramel. Jasmine rubbed her hands together. Autumn was a favorite season for her. Most cooks preferred spring and summer, yearning for fresh bites of flavor after a dark, heavy winter. The fragrant tomatoes, the bright bursting berries, the new spring vegetables as lively and adorable as new lambs. But Jasmine yearned for the rich tastes of the earth. She was a glutton for root vegetables, simmered in stocks, enriched with butter and dark leafy herbs. She imagined them creamy, melting on her tongue, the nutrients of the rich soil infusing her blood.

SHOPPING LIST PANTRY •Balsamic vinegar •Bay leaves •Black beans, low-sodium (1 [15-ounce] can) •Black pepper, freshly ground •Broth, low-sodium vegetable (4 cups) •Brown sugar •Canola oil •Capers •Cayenne pepper •Chili powder •Cornstarch •Crackers, whole-grain •Cumin, ground •Lentils (1 [15-ounce] can) •Olive oil •Paprika •Quinoa •Rice, long-grain brown •Salsa •Salt •Soy sauce, low-sodium FRESH PRODUCE •Basil (1 bunch) •Cucumbers, Kirby or Persian (4) •Garlic (3 cloves) •Ginger (2-inch piece) •Lemons (2) •Mushrooms, brown cremini or baby bella (10 ounces) •Onions, yellow (2) •Parsley (1 bunch) •Peppers, red bell (4) •Scallions (1 bunch) •Tomatoes, plum (1 pound) PROTEIN •Beef, top sirloin (1 pound) •Chicken, skinless, boneless breast (6 ounces) •Eggs, large (5) •Salmon, smoked (5 ounces) DAIRY •Cheese, Monterey Jack or Cheddar (5 ounces)

Next thing she knew, Portia hurried into the Fairway Market on Broadway. The grocery store was unlike anything she had seen in Texas. Bins of fruit and vegetables lined the sidewalk, forming narrow entrances into the market. Inside, the aisles were crowded, no inch of space wasted. In the fresh vegetables and fruit section she was surrounded by piles of romaine and red-leaf lettuce, velvety thick green kale that gave away to fuzzy kiwi and mounds of apples. Standing with her eyes closed, Portia waited a second, trying not to panic. Then, realizing there was no help for it, she gave in to the knowing, not to the fluke meal inspired by Gabriel Kane, but to the chocolate cake and roast that had hit her earlier. She started picking out vegetables. Cauliflower that she would top with Gruyere and cheddar cheeses; spinach she would flash fry with garlic and olive oil. In the meat department, she asked for a standing rib roast to serve eight. Then she stopped. "No," she said to the butcher, her eyes half-closed in concentration, "just give me enough for four." Portia made it through the store in record time. Herbs, spices. Eggs, flour. Baking soda. A laundry of staples. At the last second, she realized she needed to make a chowder. Crab and corn with a dash of cayenne pepper. Hot, spicy.

His famous example was that of the grocer who places in his shop window, among his vegetables, a sign that reads, “Workers of the world, unite!” Havel argued that the grocer did it not because he believed in the slogan but because it was easier to do it than to not. “If he were to refuse,” Havel wrote, “there would be trouble.”35 By placing the sign in his shop front, the grocer is effectively saying, “I am afraid and therefore unquestioningly obedient.

Taking Mayur to the market is a little bit like taking a foot fetishist shoe shopping. He gets this look in his eyes, and he likes to pet the vegetables. I had discovered a new market, open Wednesdays and Saturdays, just on the other side of the boulevard de Belleville. This one was more expensive than my regular market- there were smaller producers, more wicker baskets and baby zucchini. Like most American foodies when they come to France, Mayur was in ecstasy over the variety of mushrooms, the comparatively low cost of oysters, foie gras, and, of course, champagne. I thought he was going to cheer when he saw the scallops. "They sell them live," he said, loading us up with three kilos. They offered to shell them for us. "Non, non," he insisted with a defiant wave. "We'll do it ourselves.

with tuk-tuks and rickshaws. While some of the districts were modern and clean, others were colourful and ramshackle. Kiosks selling cigarettes, phonecards, sweets and general supplies lined the streets and traders piled fruit and vegetables on sheets to sell. The highway to the south took us through the main commercial district, Galle Road, which was clean and modern. We headed out down the coast and soon the offices, apartments and shops melted away and were replaced by lush forest on one side and blue white-tipped ocean on the other. An hour away from the city we found a quiet little village on a bay of golden sand. We’d read about some beach houses there which were available for rent and we asked the driver to stop so Mum and Dad could have a look. We were all tired and looking forward to relaxing and having a meal. The place was ideal. Like many of the tourist areas in Sri Lanka, the accommodation was right on the beach, where land was more valuable. There was a house big enough for us all and nearby restaurants and bars, but in a family-friendly location. We booked in for a night. Our parents never initially paid for more than one night’s accommodation when we went somewhere new in case there was a nightclub or building site next door that the guides had failed to mention.

Shopping for the essentials of the Eat Clean diet can be tricky. For some people, just the thought of replacing all their “unclean” food scares them. This overwhelming reaction is normal and is typical among those who are still on the adjustment phase of the program. If you find yourself in this stage, you don’t have to fret. Here are some tips to help you get at ease with the process: Take Your Time You don’t have to rush. Take your time in examining each item in your pantry. Bear in mind that it is not necessary to eliminate all the bad foods. You can just eliminate the worst items first, and then gradually get rid of the others in the next few days or weeks. Once you have already discarded some of the worst food items, you may start making your grocery list. Prepare Your Grocery List Preparing your grocery list is the start of this Clean Eating journey. Allow yourself to make necessary adjustments, especially if you personally feel that it is a major transition and you want to tackle it step by step. It’s okay to miss an item or two. The important thing here is to stick to the basic principle of the program. Below are some of the essential items that you should consider when going shopping for this Eat Clean diet: Grains and Protein ·Brown rice ·Millet ·Black beans ·Pinto beans ·Lentils ·Chickpeas ·Raw almonds ·Raw cashews ·Sunflower seeds ·Walnuts ·Almond butter ·Cannellini beans ·Flax seed Vegetables/Herbs ·Kale ·Lettuces ·Onions ·Garlic ·Cilantro ·Parsley ·Tomatoes ·Broccoli ·Potatoes ·Fennel Condiments/Flavoring ·Extra virgin olive oil ·Coconut oil ·Sesame oil ·Black pepper ·Pink Himalayan salt ·Hot sauce ·Turmeric ·Cayenne ·Gomasio ·Cinnamon ·Red pepper flakes ·Maple syrup ·Tamari ·Stevia ·Dijon mustard ·Apple cider vinegar ·Red wine vinegar Fruits ·Lemons ·Avocado ·Apples ·Bananas ·Melon ·Grapes ·Berries Snacks ·Raw chocolate ·Coconut ice cream ·Tortilla chips ·Popcorn ·Pretzels ·Dairy-free cheese shreds ·Frozen fruits for smoothies ·Bagged frozen veggies ·Organic canned soups Beverages ·Coconut water ·Herbal teas ·Almond or hemp milk Pick the Fresh Ones You will know if the fruit or vegetable is fresh through its appearance and texture.