Wild Mushrooms Quotes

She did not know yet how sometimes people keep parts of themselves hidden and secret, sometimes wicked and unkind parts, but often brave or wild or colorful parts, cunning or powerful or even marvelous, beautiful parts, just locked up away at the bottom of their hearts. They do this because they are afraid of the world and of being stared at, or relied upon to do feats of bravery or boldness. And all of those brave and wild and cunning and marvelous and beautiful parts they hid away and left in the dark to grow strange mushrooms—and yes, sometimes those wicked and unkind parts, too—end up in their shadow.

I invited Intuition to stay in my house when my roommates went North. I warned her that I am territorial and I keep the herb jars in alphabetical order. Intuition confessed that she has a ‘spotty employment record.’ She was fired from her last job for daydreaming. When Intuition moved in, she washed all the windows, cleaned out the fireplace, planted fruit trees, and lit purple candles. She doesn’t cook much. She eats beautiful foods, artichokes, avocadoes, persimmons and pomegranates, wild rice with wild mushrooms, chrysanthemum tea. She doesn’t have many possessions. Each thing is special. I wish you could see the way she arranged her treasures on the fireplace mantle. She has a splendid collection of cups, bowls, and baskets. Well, the herbs are still in alphabetical order, and I can’t complain about how the house looks. Since Intuition moved in, my life has been turned inside out.

Wild mushrooms and carpets of moss and bumblebees turning figure eights in the slashes of sun in the woods, as if they too are stupefied by the beauty of the place.

Deer love mushrooms.

I like the woods,” she said. “In them, the possibilities seem endless. They are where wild things are, and I like to think the wild always wins. In the woods, it doesn’t matter that there is no patch of earth that has not known bone, known blood, known rot. It feeds from that. It grows the trees. The mushrooms. It turns sorrows into flowers.

It was a meal that we shall never forget; more accurately, it was several meals that we shall never forget, because it went beyond the gastronomic frontiers of anything we had ever experienced, both in quantity and length. It started with homemade pizza - not one, but three: anchovy, mushroom, and cheese, and it was obligatory to have a slice of each. Plates were then wiped with pieces torn from the two-foot loaves in the middle of the table, and the next course came out. There were pates of rabbit, boar, and thrush. There was a chunky, pork-based terrine laced with marc. There were saucissons spotted with peppercorns. There were tiny sweet onions marinated in a fresh tomato sauce. Plates were wiped once more and duck was brought in... We had entire breasts, entire legs, covered in a dark, savory gravy and surrounded by wild mushrooms. We sat back, thankful that we had been able to finish, and watched with something close to panic as plates were wiped yet again and a huge, steaming casserole was placed on the table. This was the specialty of Madame our hostess - a rabbit civet of the richest, deepest brown - and our feeble requests for small portions were smilingly ignored. We ate it. We ate the green salad with knuckles of bread fried in garlic and olive oil, we ate the plump round crottins of goat's cheese, we ate the almond and cream gateau that the daughter of the house had prepared. That night, we ate for England.

Saffy ran her fingertips lightly down the sides of the silk skirt. The color really was exquisite. A lustrous almost-pink, like the underside of the wild mushrooms that grew by the mill, the sort of color a careless glance might mistake for cream, but which rewarded close attention.

Farmers tend to eat a very limited and unbalanced diet. Especially in premodern times, most of the calories feeding an agricultural population came from a single crop – such as wheat, potatoes or rice – that lacks some of the vitamins, minerals and other nutritional materials humans need. The typical peasant in traditional China ate rice for breakfast, rice for lunch, and rice for dinner. If she were lucky, she could expect to eat the same on the following day. By contrast, ancient foragers regularly ate dozens of different foodstuffs. The peasant’s ancient ancestor, the forager, may have eaten berries and mushrooms for breakfast; fruits, snails and turtle for lunch; and rabbit steak with wild onions for dinner. Tomorrow’s menu might have been completely different. This variety ensured that the ancient foragers received all the necessary nutrients.

Uszka—little ear-shaped pastas filled with sautéed wild mushrooms.

Nana and I had to take off our shoes, roll up our trouser legs, and wade into the cottage. Fortunately the double bed we shared had tall legs, so we slept about two feet above the muddy water. . . . But the cottage was also fun. When the flood receded, mushrooms would spring up under the bed and in the corners of the room. With a little imagination, the floor looked like something out of a fairy tale.

But I’m never lonely, a man who believes can never be lonely. I ride around the villages—I used to find spaghetti, flour—even vegetable oil. Canned fruit. Now I go to the cemeteries—people leave food and drink for the dead. But the dead don’t need it. They don’t mind. In the fields there’s wild grain, and in the forest there are mushrooms and berries. Freedom is here. I

The Doper's Dream Last night I dreamed I was plugged right in To a bubblin' hookah so high, When all of a sudden some Arab jinni Jump up just a-winkin' his eye. 'I'm here to obey all your wishes,' he told me. As for words I was trying to grope. 'Good buddy,' I cried, 'you could surely oblige me By turning me on to some dope!' With a bigfat smile he took ahold of my hand, And we flew down the sky in a flash, And the first thing I saw in the land where he took me Was a whole solid mountain of hash! All the trees was a-bloomin' with pink 'n' purple pills, Whur the Romilar River flowed by, To the magic mushrooms as wild as a rainbow, So pretty that I wanted to cry. All the girls come to greet us, so sweet in slow motion, Mourning glories woven into their hair, Bringin' great big handfuls of snowy cocaine, All their dope they were eager to share. We we dallied for days, just a-ballin' and smokin', In the flowering Panama Red, Just piggin' on peyote and nutmeg tea, And those brownies so kind to your head. Now I could've passed that good time forever, And I really was fixing to stay, But you know that jinni turned out, t'be a narco man, And he busted me right whur I lay. And he took me back to a cold, cold world 'N' now m'prison's whurever I be... And I dream of the days back in Doperland And I wonder, will I ever go free?

It gets me thinking about the history of this land, of this whole world, even. How someone got it in their head that ripping down thousand-year-old trees was a-okay. How people who grow gardens are crunchy; how people who grow their stock portfolios are sophisticated. How Tenn’s mom’s land, with its birdsong and dappled light and ancient mushrooms, will be destroyed in just a few days because a few rich people want more money and there’s nothing any of us can do about it.

The day I no longer walk through the forest with wonder, is the day I no longer belong to this earth.

I thought of many an autumn I had known: Seemly autumns approaching deliberately, with amplitude. I thought of wild asters, Michaelmas daisies, mushrooms, leaves idling down the air, two or three at a time, warblers twittering and glittering in every bush ('Confusing fall warblers,' Peterson calls them, and how right he is): the lingering yellow jackets feeding on broken apples; crickets; amber-dappled light; great geese barking down from the north; the seesaw noise that blue jays seem to make more often in the fall. Hoarfrost in the morning, cold stars at night. But slow; the whole thing coming slowly. The way it should be.

There are few things as startling as encountering an unearthly glow in the wild. Glow-worms. Ghost mushrooms. Fireflies. Flashlight fish. Lantern sharks. Vampire squid. Our forest floors and ceilings, our ocean depths and fringes are full of luminous beings, creatures lit from the inside. And they have, for many centuries, enchanted us, like glowing missionaries of wonder, emissaries of awe. Is there anything more beautiful than living light?

Sobbing wildly, he rose above the grain and hewed to left and right over and over and over! He sliced out huge scars in green wheat and ripe wheat, with no selection and no care, cursing, swearing, the blade swinging up in the sun and falling with a singing whistle! Bombs shattered London, Moscow, and Tokyo. The kilns of Belsen and Buchenwald took fire. The blade sang, crimson wet. Mushrooms vomited out blind suns at Hiroshima and Nagasaki. The grain wept in a green rain, falling. Korea, Indo-China, Egypt, India trembled; Asia stirred, Africa woke in the night . . . And the blade went on rising, crashing, severing, with the fury and the rage of a man who has lost and lost so much that he no longer cares what he does to the world.

The Peacemaker Colt has now been in production, without change in design, for a century. Buy one to-day and it would be indistinguishable from the one Wyatt Earp wore when he was the Marshal of Dodge City. It is the oldest hand-gun in the world, without question the most famous and, if efficiency in its designated task of maiming and killing be taken as criterion of its worth, then it is also probably the best hand-gun ever made. It is no light thing, it is true, to be wounded by some of the Peacemaker’s more highly esteemed competitors, such as the Luger or Mauser: but the high-velocity, narrow-calibre, steel-cased shell from either of those just goes straight through you, leaving a small neat hole in its wake and spending the bulk of its energy on the distant landscape whereas the large and unjacketed soft-nosed lead bullet from the Colt mushrooms on impact, tearing and smashing bone and muscle and tissue as it goes and expending all its energy on you. In short when a Peacemaker’s bullet hits you in, say, the leg, you don’t curse, step into shelter, roll and light a cigarette one-handed then smartly shoot your assailant between the eyes. When a Peacemaker bullet hits your leg you fall to the ground unconscious, and if it hits the thigh-bone and you are lucky enough to survive the torn arteries and shock, then you will never walk again without crutches because a totally disintegrated femur leaves the surgeon with no option but to cut your leg off. And so I stood absolutely motionless, not breathing, for the Peacemaker Colt that had prompted this unpleasant train of thought was pointed directly at my right thigh. Another thing about the Peacemaker: because of the very heavy and varying trigger pressure required to operate the semi-automatic mechanism, it can be wildly inaccurate unless held in a strong and steady hand. There was no such hope here. The hand that held the Colt, the hand that lay so lightly yet purposefully on the radio-operator’s table, was the steadiest hand I’ve ever seen. It was literally motionless. I could see the hand very clearly. The light in the radio cabin was very dim, the rheostat of the angled table lamp had been turned down until only a faint pool of yellow fell on the scratched metal of the table, cutting the arm off at the cuff, but the hand was very clear. Rock-steady, the gun could have lain no quieter in the marbled hand of a statue. Beyond the pool of light I could half sense, half see the dark outline of a figure leaning back against the bulkhead, head slightly tilted to one side, the white gleam of unwinking eyes under the peak of a hat. My eyes went back to the hand. The angle of the Colt hadn’t varied by a fraction of a degree. Unconsciously, almost, I braced my right leg to meet the impending shock. Defensively, this was a very good move, about as useful as holding up a sheet of newspaper in front of me. I wished to God that Colonel Sam Colt had gone in for inventing something else, something useful, like safety-pins.

Without another word, we began to eat. I was hungry, but no appetite would excuse the way we set upon those dishes. We shoveled food into our mouths in a manner ill befitting our fine attire. Bears would have blushed to see us bent over our plates. The pheasant, still steaming from the oven, its dark flesh redolent with the mushroom musk of the forest floor, was gnawed quickly to the bone. It was a touch gamy - no milk-fed goose, this - but it was tender, and the piquant hominy balanced that wild taste as I had hoped it would. The eggs, laced pink at the edges and floating delicately in a carnal sauce, were gulped down in two bites. The yolks were cooked to that rare liminal degree, no longer liquid but not yet solid, like the formative moment of a sun-colored gem.

The waitress arrived with Leo’s Coke and my water, asking for our orders– pulled pork poutine for me because, bad Jew, and a mushroom burger that I know Leo got so that I wouldn’t want a bite. Fungus was a medical condition to clear up with ointment, not food.

For dinner, he orders wild boar cooked with fresh mushrooms. And a full bottle of Bordeaux. Especially during wartime, such things remain important. They are what separate the civilized man from the barbarian. The hotel is drafty and the dining room is empty, but the waiter is excellent. He pours with grace and steps away. Once in the glass, as dark as blood, the Bordeaux seems almost as though it is a living thing. Von Rumpel takes pleasure in knowing that he is the only person in the world who will have the privilege of tasting it before it is gone.

It was like putting ten different savory things in the cold-pantry all at once, so each took on a bit of the others’ flavors; the mushrooms had a taste of ham and the ham of mushrooms; the venison had the slightest wild taste of partridge and the partridge had the tiniest hint of cucumbers. Later

I can tell it's one of those places where they serve "precious" food—appetizers the size of a mushroom cap, unpronounceable ingredients listed for each menu item that make you wonder if someone sits around making these up: cod semen and wild-fennel pollen; beef cheeks, meringue grits, ash vinaigrette.

Finns have a deep and abiding love of their country’s forests and lakes. In July Finland is one of the world’s most relaxing, joyful places to be – a reason Finns traditionally have not been big travellers. After the long winter, why miss the best their country has to offer? Finns head en masse for the mökki (summer cottage) from midsummer until the end of the July holidays. Most Finns of any age could forage in a forest for an hour at the right time of year and emerge with a feast of fresh berries, wild mushrooms and probably a fish or two. City-dwelling Finns are far more in touch with nature than most of their European equivalents.

We sat around for hours, turning over the mysteries of the universe, giggling like a dorm room full of stoners, all of us seemingly intoxicated by the truffle's powerful pheromones. A new ritual was born, an annual Truffle Fest that stretched on for the better part of a decade across state lines and continental divides. In that time, I've cooked dozens of truffle-larded dishes. Soft scrambled eggs. Scallops and salsify in parchment. Wild mushroom pizza. Butter-bombed risotto. Whole roasted chicken with truffle slices slipped like splinters under the skin. Above all, handmade pasta tossed with melted butter and anointed tableside with truffle- the finest vessel for the tuber's dreamy fragrance.

A drop of the bloodred liquid of the blusher mushroom , which causes potentially lethal paralysis. A petal of deathsweet, which can cause a sleep that lasts a hundred years. A sliver of wraithberry, which makes the blood race and induces a kind of wildness before stopping the heart. And a seed of everapple- faerie fruit- which muddles the minds of mortals.

For them I learned to be a mother again, cooking pancakes and thick herb-and-apple sausages. I made jam for them from figs and green tomatoes and sour cherries and quinces. I let them play with the little brown mischievous goats and feed them crusts and pieces of carrot. We fed the hens, stroked the soft noses of the ponies, collected sorrel for the rabbits. I showed them the river and how to reach the sunny sandbanks. I warned them- with such a catch in my heart- of the dangers, the snakes, roots, eddies, quicksand, made them promise never, never to swim there. I showed them the woods beyond, the best places to find mushrooms, the ways of telling the fake chanterelle from the true, the sour bilberries growing wild under the thicket.

The lake was unexceptional, lovely and green-blue, but the forest was a peculiar thing. Among the needles carpeting the floor were clusters of mushrooms and strange white flowers, lantern-shaped, their cupped petals like small orbs. The trees themselves were taller and healthier than such flora had cause to be a high altitude--- indeed, they were quite fat, as if overfed.

For the briefest of instants, a miles-wide hole appeared from the middle of the Earth to the top of the sky. The Moho rang like a tuning fork in harmonic response to the billion megaton impact. Seismic waves propagated in all directions, some dampening as normal, others amplified harmonically as Earth’s interior quivered like a bowl of pudding. Seismometers spiked wildly, their needles bouncing back and forth like pin-balls. A billion megatons exploded outward from the depths of the quivering Moho blasting a crater eighty-five miles in diameter and spewing billions of tons of superheated rock twelve hundred miles into space. In the blink of an eye the Earth grew a tail, as a mushroom cloud visible from Mars formed and spread, black as the Devil's eye.

At some point, Sabine began spending most of her weekends in Arklow, and they started going to the farmers’ market together on Saturday mornings. She didn’t seem to mind the expense and bought freely: loaves of sourdough bread, organic fruits and vegetables, plaice and sole and mussels off the fish van, which came up from Kilmore Quay. Once, he’d seen her pay three euros for an ordinary-looking head of cabbage. In August, she went out along the back roads with the colander, picking blackberries off the hedges. Then, in September, a local farmer told her that she could gather the wild mushrooms from his fields. She made blackberry jam, mushroom soup. Almost everything she brought home she cooked with apparent light-handedness and ease, with what Cathal took to be love.

All things of this nature, apparently unrelated - torrential storm, the burst of salty liquid from a plump and ice-cold raw oyster, the soft skins of wild mushrooms, the quick and violent death of a chicken, the tight and unopened bud of a flower blossom, a pack of wild scruffy dogs a-trot in a field, the thrum of fishing line against the attack of a bream, and peeling away from the delicate frame of its bones from the sweet white meat of its body, a smooth and hard oval nutshell rolled in a palm, the somehow palpable feel of fading light - were in some way sexual for Jane. Not that this was how she would or could have expressed it, especially at that age. She felt it inside herself, though, as deeply and truly as a lover. She fell into the grove's rough, tall grass and into darkness, some charged current running through her in pleasant palpitations of ecstasy.

keep my eyes on the ground, names reappearing, wintergreen, wild mint, Indian cucumber; at one time I could list every plant here that could be used or eaten. I memorized survival manuals, How to Stay Alive in the Bush, Animal Tracks and Signs, The Woods in Winter, at the age when the ones in the city were reading True Romance magazines: it wasn’t till then I realized it was in fact possible to lose your way. Maxims float up: always carry matches and you will not starve, in a snowstorm dig a hole, avoid unclassified mushrooms, your hands and feet are the most important, if they freeze you’re finished.

FOODS RICH IN ZINC Oysters, farmed, eastern, cooked, 3 medium—13 mg Alaska king crab, cooked, 1 leg—10.2 mg Beef, top sirloin, 4 oz—5.6 mg Raw, unhulled sesame seeds, 2 oz—4.4 mg Raw or roasted pumpkin seeds, 2 oz—4.2 mg Adzuki beans, cooked, 1 cup—4.1 mg Raw pine nuts, 2 oz—3.6 mg Raw cashews, 2 oz—3.2 mg Sunflower seeds, raw, 2 oz—2.8 mg Wild rice, cooked, 1 cup—2.2 mg Edamame, cooked, shelled, 1 cup—2.1 mg Black beans, kidney beans, cooked, 1 cup—1.9 mg Shiitake mushrooms, cooked, 1 cup—1.9 mg Fava beans, cooked, 1 cup—1.7 mg Broccoli, cooked, 2 cups—1.6 mg Tahini, raw, 2 tbsp—1.4 mg Kale, cooked, 2 cups—1.2 mg

Vatika has several other related meanings in ancient Etruscan. It was the name of a bitter grape that grew wild on the slope, which the peasants made into what became infamous as one of the worst, cheapest wines in the ancient world. The name of this wine, which also referred to the slope where it was produced, was Vatika. It was also the name of a strange weed that grew on the graveyard slope. When chewed, it produced wild hallucinations, much like the effect of peyote mushrooms; thus, vatika represented what we would call today a cheap high. In this way, the word passed into Latin as a synonym for “prophetic vision.” Much later,

The term “faerie door” is often a source of confusion for newcomers to dryadology. Only a small percentage of faerie doors are visible to the human eye as doors (and even those are wont to disappear at the whim of the Folk). They are, by and large, invisible gateways between our world and theirs. It takes a well-trained eye to spot a faerie door; the best clue is what dryadologists usually call an incongruity. The most common example is an unnaturally round ring of mushrooms, but often the clues are less obvious: a sudden patch of wildflowers; the only bare stone in a creek where all others are covered in moss; a particularly evil-looking grove; and so forth.

I spent most of the morning surveying the perimeter, wading in and out of the trees. I noted mushroom rings and unusual moss patterns, the folds in the land where flowers grew thick and the places where they slid from one color to another, and those trees which seemed darker and cruder than the others, as if they had drunk a substance other than water. An odd mist billowed from a little hollow cupped within the rugged ground; this I discovered to be a hot spring. Above it, upon a rocky ledge, were several wooden figurines, some half overgrown with moss. There was also a small pile of what I recognized as rock caramels, the salty-sweet Ljosland candies that several of the sailors had favored.

We rode for perhaps an hour with the snow tapping at our cheeks before we came to a little gully where the mountainside folded itself around a grove of misshapen willows. Even if the changeling hadn't directed us there, I would have taken it for a faerie door of some sort; though there are many sorts of doors, they all have a similar quality which can best---and quite inadequately---be described as unusual. A round ring of mushrooms is the obvious example, but one must additionally be on the lookout for large, hoary trees that dwarf their neighbors; for twisted trunks and gaping hollows; for wildflowers out of sync with the forest's floral denizens; for patterns of things; for mounds and depressions and inexplicable clearings. Anything that does not fit.

Vatika has several other related meanings in ancient Etruscan. It was the name of a bitter grape that grew wild on the slope, which the peasants made into what became infamous as one of the worst, cheapest wines in the ancient world. The name of this wine, which also referred to the slope where it was produced, was Vatika. It was also the name of a strange weed that grew on the graveyard slope. When chewed, it produced wild hallucinations, much like the effect of peyote mushrooms; thus, vatika represented what we would call today a cheap high. In this way, the word passed into Latin as a synonym for “prophetic vision.” Much later, the slope became the circus, or stadium, of the mad emperor Nero. It was here, according to Church tradition, that Saint Peter was executed, crucified upside down, and then buried nearby. This became the destination of so many pilgrims that the emperor Constantine, upon becoming half-Christian, founded a shrine on the spot, which the Romans continued to call the Vatican Slope. A century after Constantine, the popes started building the papal palace there.

Rice is sacred to the Japanese people," he says. "We eat it at every meal, yet we never get tired of it." He points out that the word for rice in Japanese, gohan, is the same as the word for meal. When he finally lifts the lid of the first rice cooker, releasing a dramatic gasp of starchy steam, the entire restaurant looks ready to wave their white napkins in exuberant applause. The rice is served with a single anchovy painstakingly smoked over a charcoal fire. Below the rice, a nest of lightly grilled matsutake mushrooms; on top, an orange slice of compressed fish roe. Together, an intense wave of umami to fortify the tender grains of rice. Next comes okoge, the crispy rice from the bottom of the pan, served with crunchy flakes of sea salt and oil made from the outside kernel of the rice, spiked with spicy sansho pepper. For the finale, an island of crisp rice with wild herbs and broth from the cooked rice, a moving rendition of chazuke, Japanese rice-and-tea soup. It's a husk-to-heart exposé on rice, striking in both its simplicity and its soul-warming deliciousness- the standard by which all rice I ever eat will be judged.

pine nuts and toss gently again. Green Bean, Tuna, and Mushroom “Casserole” One of my favorite things from my Midwestern upbringing is the green bean and mushroom casserole at Thanksgiving—probably the same one that was on your holiday table, thanks to the canned-mushroom-soup marketing campaign. This is my grown-up version of that casserole, which has all the comfort appeal of the childhood dish, but way better flavor and nutritional value. Make it with a one-to-one ratio of mushrooms to green beans, and have some fun with the beans, if you like—you can grill them, slice them thin and use raw, use pickled green beans, or use a mix of all of the above. » Serves 4 Kosher salt and freshly ground black pepper Extra-virgin olive oil 2 garlic cloves, smashed and peeled 1 pound wild mushrooms, wiped off and cut into bite-size pieces (about 6 cups) One 5-ounce can oil-packed tuna, drained 1 pound green beans, trimmed 1 cup heavy cream 1 teaspoon finely grated lemon zest 1 tablespoon fresh lemon juice ⅓ cup Dried Breadcrumbs Bring a large pot of water to a boil and add salt until it tastes like the sea. Meanwhile, add ¼ cup olive oil to a skillet that’s large enough to hold all the mushrooms and beans and still have some room to stir the ingredients. Add the garlic and cook slowly over medium heat to toast the garlic so it’s very soft, fragrant, and nicely golden brown—but not burnt—about 5 minutes. Scoop out the garlic and set it aside so it doesn’t burn. Increase the heat to medium-high and add the mushrooms. Season generously with pepper and salt and sauté, tossing frequently, until the mushrooms are nicely browned around the edges, 5 to 7 minutes. Add the tuna and toss to incorporate. Keep this warm until the green beans are ready. Add the beans to the boiling water and boil until they are just a bit beyond crisp-tender, 4 to 7 minutes. Drain them thoroughly in a colander and then add them to the mushrooms and tuna. Add the cream, toss all the ingredients to coat, and simmer until the cream has reduced to a nice cloaking consistency and all the flavors are nicely blended, 6 to 9 minutes. Add the lemon zest and lemon juice and toss. Taste and adjust with more salt, pepper, or lemon juice. When the flavors are delicious, pile into a serving bowl and top with the breadcrumbs.

Wait until the truffles hit the dining room---absolute sex," said Scott. When the truffles arrived the paintings leaned off the walls toward them. They were the grand trumpets of winter, heralding excess against the poverty of the landscape. The black ones came first and the cooks packed them up in plastic quart containers with Arborio rice to keep them dry. They promised to make us risotto with the infused rice once the truffles were gone. The white ones came later, looking like galactic fungus. They immediately went into the safe in Chef's office. "In a safe? Really?" "The trouble we take is in direct proportion to the trouble they take. They are impossible," Simone said under her breath while Chef went over the specials. "They can't be that impossible if they are on restaurant menus all over town." I caught her eye. "I'm kidding." "You can't cultivate them. The farmers used to take female pigs out into the countryside, lead them to the oaks, and pray. They don't use pigs anymore, they use well-behaved dogs. But they still walk and hope." "What happened to the female pigs?" Simone smiled. "The scent smells like testosterone to them. It drives them wild. They destroyed the land and the truffles because they would get so frenzied." I waited at the service bar for drinks and Sasha came up beside me with a small wooden box. He opened it and there sat the blanched, malignant-looking tuber and a small razor designed specifically for it. The scent infiltrated every corner of the room, heady as opium smoke, drowsing us. Nicky picked up the truffle in his bare hand and delivered it to bar 11. He shaved it from high above the guest's plate. Freshly tilled earth, fields of manure, the forest floor after a rain. I smelled berries, upheaval, mold, sheets sweated through a thousand times. Absolute sex.

The foragers’ secret of success, which protected them from starvation and malnutrition, was their varied diet. Farmers tend to eat a very limited and unbalanced diet. Especially in premodern times, most of the calories feeding an agricultural population came from a single crop – such as wheat, potatoes or rice – that lacks some of the vitamins, minerals and other nutritional materials humans need. The typical peasant in traditional China ate rice for breakfast, rice for lunch and rice for dinner. If she was lucky, she could expect to eat the same on the following day. By contrast, ancient foragers regularly ate dozens of different foodstuffs. The peasant’s ancient ancestor, the forager, may have eaten berries and mushrooms for breakfast; fruits, snails and turtle for lunch; and rabbit steak with wild onions for dinner. Tomorrow’s menu might have been completely different. This variety ensured that the ancient foragers received all the necessary nutrients. Furthermore, by not being dependent on any single kind of food, they were less liable to suffer when one particular food source failed. Agricultural societies are ravaged by famine when drought, fire or earthquake devastates the annual rice or potato crop. Forager societies were hardly immune to natural disasters, and suffered from periods of want and hunger, but they were usually able to deal with such calamities more easily. If they lost some of their staple foodstuffs, they could gather or hunt other species, or move to a less affected area. Ancient foragers also suffered less from infectious diseases. Most of the infectious diseases that have plagued agricultural and industrial societies (such as smallpox, measles and tuberculosis) originated in domesticated animals and were transferred to humans only after the Agricultural Revolution. Ancient foragers, who had domesticated only dogs, were free of these scourges. Moreover, most people in agricultural and industrial societies lived in dense, unhygienic permanent settlements – ideal hotbeds for disease. Foragers roamed the land in small bands that could not sustain epidemics. The wholesome and varied diet, the relatively short working week, and the rarity of infectious diseases have led many experts to define pre-agricultural forager societies as ‘the original affluent societies’.

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.

As soon as we open the apartment door, we can smell the turkey roasting. I've cooked it in a paper bag (a neat trick that ensures an incredibly moist bird without basting). The smell is a heady combination of roasting turkey, and apple brandy, butter, and wild mushrooms that I've combined and rubbed on the inside of the bird and under the skin of the breast and legs. It will be delicious.

She is never going to let me live down that stupid Thanksgiving," Kai says. I can't help but take the bait. "You made prime rib!" "It was delicious," Kai says, shrugging. "IT WAS BEEF! You can't have beef on Thanksgiving, except for appetizers like meatballs or something. You have TURKEY on Thanksgiving." Last Thanksgiving I spent with Phil and Kai, since I was orphaned and separated and Gilly couldn't make it from London. Everything was delicious, but it was like a dinner party and not Thanksgiving. The prime rib wasn't the only anomaly. No mashed potatoes or stuffing or sweet potatoes with marshmallows or green bean casserole. He had acorn squash with cippolini onions and balsamic glaze. Asparagus almondine. Corn custard with oyster mushrooms. Wild rice with currants and pistachios and mint. All amazing and perfectly cooked and balanced, and not remotely what I wanted for Thanksgiving. When I refused to take leftovers, his feelings were hurt, and when he got to the store two days later, he let me know. "Look," Kai says with infinite patience. "For a week we prepped for the Thanksgiving pickups." He ticks off on his fingers the classic menu we developed together for the customers who wanted a traditional meal without the guilt. "Herb-brined turkey breasts with apricot glaze and roasted shallot jus. Stuffing muffins with sage and pumpkin seeds. Cranberry sauce with dried cherries and port. Pumpkin soup, and healthy mashed potatoes, and glazed sweet potatoes with orange and thyme, and green beans with wild mushroom ragu, and roasted brussels sprouts, and pumpkin mousse and apple cake. We cooked Thanksgiving and tasted Thanksgiving and took Thanksgiving leftovers home at the end of the day. I just thought you would be SICK OF TURKEY!

A great deal of what they were eating was gathered or grown there. The guess about Amaranth being a hardworking lass was true. She had been a dairymaid, and had a flock of goats to provide milk, which mostly went into cheese. Andie chose to believe that the dragons had bought the goats rather than stealing them. The girls had a good vegetable garden, a flock of hens, several beehives, the dragons brought back flour and other things they could not grow or raise themselves, and there was much they could collect from the forest in the valley below. Nuts, berries, wild olives. Cress and other edible greens and herbs. Mushrooms.

At the base of the closest tree was a clump of wild mint. She broke off a stalk and chewed it, beginning to walk again. The world was beautiful. There was an ancient oak tree heralding a shift in the forest. At its roots underground would be the mushrooms the wild pigs liked.

I dug wild mushrooms out of a jungle in Gabon, plucked 'Vanilla pompona' orchids from Madagascar treetops, tracked down Sichuan hot pot pepper in a seedy back alley in Shanghai. I've sniffed test tubes filled with scents that are not of this earth. But I have never quite been struck the way I have been struck by your apple.

The expensive wine coated my throat with warm notes of fig and vanilla. Mozzarella melted like cream on my tongue and a jumble of lacy and tubular wild mushrooms lent an earthy heartiness to a glistening plate of homemade pappardelle.The dessert- my litmus test for any restaurant, of course- was a flourless chocolate cake so dense and rich that most people would have put down their forks, happily satiated, after a few bites. But Jake knew to untangle his hand from mine when the waiter set the two plates down on the table. Within minutes, I'd finished my entire slice. 'Be still,' I thought, 'o heart of mine,' when I looked up to see that Jake had also scraped his plate clean. 'Finally,' I thought, grinning at him, not caring that my teeth were probably stained a lovely shade of dark chocolate. 'A real man.

In food chains, mushrooms act as decomposers. So, as artists, we can relate to that. Many are familiar with that slimy, rotten feeling of feeding off the waste and decay around you. In addition, many have had a glimpse of the mysterious animal/plant/energy psychic network that seems to bind our consciousness together. Mushrooms are doing all kinds of wild shit in terms of enabling plants to communicate, and who knows what else. Our mission here is to slime out, multiply, and amplify. There couldn't be a better time.

During the meal I consume every last bite of my shrimp and grits, relishing the uniquely Southern combinations: tart lemon juice, savory scallions, crisp bacon, and a dash of paprika all mixed in with freshly grated Parmesan and creamy white cheddar. It's been tossed with sautéed wild mushrooms and minced garlic, cayenne pepper, and Gulf shrimp, all atop a bowl of steaming Mississippi Delta stone-cut grits. My belly sings a psalm of thanks with every flavor-punched drop, and that doesn't even count the homemade biscuits baked big as fists and the silver-dollar pickles fried deep with salt. Drown it all together with a swig of syrup-sweet tea, and the name of this country song would be "Welcome Home.

For Breakfast Intact grain, such as steel cut oats, hulled barley, or buckwheat groats (cooked by boiling in water on a low flame). If you soak the grain overnight, the cooking time will be much shorter in the morning. Add ground flaxseeds, hemp seeds, or chia seeds to this hot cereal, along with fresh or frozen fruit. Use mostly berries, with shredded apple and cinnamon. Or a serving of coarsely ground, 100 percent whole grain bread with raw nut butter. Or as a quick and portable alternative, have a green smoothie, such as my Green Berry Blended Salad. For Lunch A big (really, really big!) salad with a nut/seed-based dressing (see Chapter 9 for some great choices) Vegetable bean soup One fresh fruit For Dinner Raw vegetables with a healthful dip A cooked green vegetable that is simply and quickly prepared: steamed broccoli florets; sautéed leafy greens such as kale, collard greens, or Swiss chard; asparagus, frozen artichoke hearts, or frozen peas. A vegetable dish that has some starchy component or intact grain with it, such as a bean/oat/mushroom burger on a whole wheat pita or a stir-fried dish with onions, cabbage, mushrooms, and water chestnuts with wild rice or other intact grain and a sauce such as Thai peanut sauce.

Wheat berries: A wheat berry is the entire wheat kernel, the intact whole grain, composed of the bran, germ, and endosperm. The chewy texture of wheat berries makes them an interesting, hearty addition to a variety of salads. They can also be used as an alternative to rice. Cook in boiling water for about fifty minutes or until tender. Wild rice: This is not actually rice but the seed of a semiaquatic grass that is native to North America. Wild rice is rich in antioxidants and is a good alternative to brown rice; however, attention should be placed on finding low-arsenic wild brands or naturally-growing wild rice without arsenic. Wild rice bursts open when cooked, so it is easy to tell when it is done. Combine with mushrooms, onions, and your favorite herbs for a simple side dish or add to soups and stuffing.

I am not one to argue with wild mushroomers who claim the distinction of being still alive.

Not unlike the herbicide-spraying campaigns in Asia, Central Europe was also flown over by helicopters spraying chemicals intended to wipe out the deciduous forests, which had gone out of fashion. Beech and oak trees held very little value at that time; low oil prices meant that no one was interested in firewood. The scales were tilted in favour of spruce – sought after by the timber industry and safe from being devoured by the high game populations. Over 5,000 square kilometres of deciduous woodlands was cleared just in my local region of Eifel and Hunsrück, through this merciless method of dropping death from the air. The carrier for the substance, sold under the trade name Tormona, was diesel oil. Elements of this mixture may still lurk in the soil of our forests today; the rusty diesel drums are certainly still lying around in some places. Have things improved now? Not completely, because chemical sprays are still used, even if they’re not directed at the trees themselves. The target of the helicopters and trucks with their atomising nozzles is the insects that feed on the trees and wood. Because the drab spruce and pine monocultures give free rein to bark beetles and butterfly caterpillars, these are then bumped off with contact insecticides. The pesticides, with names like Karate, are so lethal for three months that mere contact spells the end for any unfortunate insects. Parts of a forest that have been sprayed with pesticide are usually marked and fenced off for a while, but wood piles at the side of the track are often not considered dangerous. I would therefore advise against sitting on them when you’re ready for a rest stop and look out for a mossy stump instead, which is guaranteed to be harmless. This is quite apart from the fact that freshly harvested softwood is often very resinous. The stains don’t come out in the normal wash; you need to attack it with a special stain remover. Stacked wood carries another danger: the whole pile is liable to come crashing down. When you know that a single trunk can weigh hundreds of kilograms, you tend to stay away from a precariously stacked pile. It’s not for nothing that the German name for a wood stack is Polter, as in the crashing and banging of a poltergeist. Back to the poison. In areas sprayed by helicopter I wouldn’t pick berries or mushrooms for the rest of the summer. Otherwise, the forest is low in harmful substances compared to industrial agriculture.

I pop into Barrett's, ducking beneath the bright-red awning into the tiny shop, which is packed with fresh cuts of everything, from delicate lamb chops to meaty pork roasts covered in thick layers of fat. Mountains of fat sausages beckon from within the glass case, in more varieties than I could ever imagine---wild boar and apple, venison, chicken and sage, beef and garlic. A musty funk fills the store, giving the place an air of rustic authenticity. I order three Cornish hens (or, as the British call them, poussin) and then head back toward Pomona, the small food shop I visited this morning, remembering the fresh, crusty loaves of bread on their shelves. I grab a loaf of challah, its braided crust shiny and golden brown, along with some celery, an onion, some mushrooms, and a few spices. Before I pay, I also throw a bunch of speckled bananas, a pot of Greek yogurt, and some flour and sugar into my basket. The ingredients are slightly different here than they are back home---"self-raising flour," "caster sugar"---but I'm sure I can re-create the banana bread I developed for a famous morning-show host back in Chicago. It's one of my most popular recipes to date, and I'm sure it would taste great with a cup of tea.

She didn't eat meat and hadn't for some time. Rescuing, mending and befriending a wee bird with a broken wing had made it impossible for her to eat the meat of flying creatures, and helping Edmund, the stable master at MacFarlane, mend a bull with a broken leg and then having it follow her everywhere like a dog had added beef to the list of things she wouldn't eat either. By the time Claray was fifteen years old, there wasn't any meat she could bring herself to consume. She'd explained this quietly to Conall and, much to her relief, while he'd looked surprised, he hadn't raised a fuss, and she'd then gone into the woods to find wild berries, mushrooms, wood sorrel and elderflower to munch on to ease her hunger.

As he's commandeering the mussels, I race around wildly to gather the ingredients: kaffir leaves and limes, coconut milk, coconut sugar, galanga, lemongrass, spicy red peppers, straw mushrooms, garlic, green onions, ginger, and coriander. When he returns, he clears his throat and his hand snakes over the ingredients. "I know what you're up to. I spent a lot of time in Thailand, having lived there. Your recipe is based off of tom kha gai, but instead of chicken you're using mussels

This is salmon takikomi gohan. You slice the salted salmon into fillet strips and grill just its skin first to give it a savory scent. Then you cut it into cubes and cook them along with the rice. By placing some Japanese wild parsley on it before eating it, the fishy scent will disappear, making it even more better to eat." "Hmm. I like how they grilled the skin first to give it the savory scent. And cooking the bones with the rice really brings out the flavor." "This takikomi gohan lets you taste every essence of the salmon." "The next one is a classic maze gohan, hijiki rice. A good hijiki is one that's thick and long, with a slight firmness to it. You cook that hijiki along with carrots, shiitake mushrooms, lotus roots and thin fried tofu into a sweet and salty taste and then mix them into the cooked rice." "Ha ha ha. This is definitely a very Japanese flavor!" "It's rustic, but it has a rich, fertile flavor that moves my heart.

In the tin-covered porch Mr Chawla had constructed at the rear of the house she had set up her outdoor kitchen, spilling over into a grassy patch of ground. Here rows of pickle jars matured in the sun like an army balanced upon the stone wall; roots lay, tortured and contorted, upon a cot as they dried; and tiny wild fruit, scorned by all but the birds, lay cut open, displaying purple-stained hearts. Ginger was buried underground so as to keep it fresh; lemon and pumpkin dried on the roof; all manner of things fermented in tightly sealed tins; chilli peppers and curry leaves hung from the branches of a tree, and so did buffalo curd, dripping from a cloth on its way to becoming paneer. Newly strong with muscles, wiry and tough despite her slenderness, Kulfi sliced and pounded, ground and smashed, cut and chopped in a chaos of ingredients and dishes. ‘Cumin, quail, mustard seeds, pomelo rind,’ she muttered as she cooked. ‘Fennel, coriander, sour mango. Pandanus flour, lichen and perfumed kewra. Colocassia leaves, custard apple, winter melon, bitter gourd. Khas root, sandalwood, ash gourd, fenugreek greens. Snake-gourd, banana flowers, spider leaf, lotus root …’ She was producing meals so intricate, they were cooked sometimes with a hundred ingredients, balanced precariously within a complicated and delicate mesh of spices – marvellous triumphs of the complex and delicate art of seasoning. A single grain of one thing, a bud of another, a moist fingertip dipped lightly into a small vial and then into the bubbling pot; a thimble full, a matchbox full, a coconut shell full of dark crimson and deep violet, of dusty yellow spice, the entire concoction simmered sometimes for a day or two on coals that emitted only a glimmer of faint heat or that roared like a furnace as she fanned them with a palm leaf. The meats were beaten to silk, so spiced and fragrant they clouded the senses; the sauces were full of strange hints and dark undercurrents, leaving you on firm ground one moment, dragging you under the next. There were dishes with an aftertaste that exploded upon you and left you gasping a whole half-hour after you’d eaten them. Some that were delicate, with a haunting flavour that teased like the memory of something you’d once known but could no longer put your finger on. Pickled limes stuffed with cardamom and cumin, crepuscular creatures simmered upon the wood of a scented tree, small river fish baked in green coconuts, rice steamed with nasturtium flowers in the pale hollow of a bamboo stem, mushrooms red – and yellow-gilled, polka-dotted and striped. Desire filled Sampath as he waited for his meals. Spice-laden clouds billowed forth and the clashing cymbals of pots and pans declared the glory of the meal to come, scaring the birds from the trees about him.

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)  

We're hunting the Beast!” said Brother Gillespie with a wild grin. “What beast is that, brothers?” asked Manfred, wondering if the interesting mushrooms had cropped again.

The tropics were an olfactory revelation. She realized that, coming from a temperate place like the other Santa Cruz, her own Santa Cruz, she’d been like a person developing her vision in poor light. There was such a relative paucity of smells in California that the interconnectedness of all possible smells was not apparent. She remembered a college professor explaining why all the colors the human eye could see could be represented by a two-dimensional color wheel: it was because the retina had receptors for three colors. If the retina had evolved with four receptors, it would have taken a three-dimensional color sphere to represent all the ways in which one color could bleed into another. She hadn’t wanted to believe this, but the smells at Los Volcanes were convincing her. How many smells the earth alone had! One kind of soil was distinctly like cloves, another like catfish; one sandy loam was like citrus and chalk, others had elements of patchouli or fresh horseradish. And was there anything a fungus couldn’t smell like in the tropics? She searched in the woods, off the trail, until she found the mushroom with a roasted-coffee smell so powerful it reminded her of skunk, which reminded her of chocolate, which reminded her of tuna; smells in the woods rang each of these notes and made her aware, for the first time, of the distinguishing receptors for them in her nose. The receptor that had fired at Californian cannabis also fired at Bolivian wild onions. Within half a mile of the compound were five different flower smells in the neighborhood of daisy, which itself was close to sun-dried goat urine. Walking the trails, Pip could imagine how it felt to be a dog, to find no smell repellent, to experience the world as a seamless many-dimensional landscape of interesting and interrelated scents. Wasn’t this a kind of heaven? Like being on Ecstasy without taking Ecstasy? She had the feeling that if she stayed at Los Volcanes long enough she would end up smelling every smell there was, the way her eyes had already seen every color on the color wheel.

First, it starts with simple ingredients. I always ask myself, “Does every ingredient earn its place in this recipe?” If I can’t clearly distinguish it or it doesn’t enhance the flavor of another ingredient, out it goes. Fewer ingredients mean less shopping and less prep time. Second, are they ingredients that you can easily find in a grocery or specialty food store? There’s no point in writing a simple recipe if it means you have to go to three different produce markets to find three different kinds of wild mushrooms in order to make the recipe. I’ve seen recipes that call for gelatin sheets (where do you find those, except in a restaurant kitchen?) or a teaspoon of glace de viande. When I see ingredients like that in a recipe, I just put the book back

Tokyo is so vast, and can be so cruelly impersonal, that the succor provided by its occasional oasis is sweeter than that of any other place I’ve known. There is the quiet of shrines like Hikawa, inducing a somber sort of reflection that for me has always been the same pitch as the reverberation of a temple chime; the solace of tiny nomiya, neighborhood watering holes, with only two or perhaps four seats facing a bar less than half the length of a door, presided over by an ageless mama-san, who can be soothing or stern, depending on the needs of her customer, an arrangement that dispenses more comfort and understanding than any psychiatrist’s couch; the strangely anonymous camaraderie of yatai and tachinomi, the outdoor eating stalls that serve beer in large mugs and grilled food on skewers, stalls that sprout like wild mushrooms on dark corners and in the shadows of elevated train tracks, the laughter of their patrons diffusing into the night air like little pockets of light against the darkness without.

THE EARTH WITHOUT A SPIRITUAL DIMENSION except for the smallest white button of mushroom leading the rank-and-file up the rotting trunk of the oak, except for bulb, corm, pip, and spore and the passive mien of the autumn field when the off-kilter scatter and skyward rattle of grasshoppers have disappeared and except for the crowd of acacia thorns pointing toward all destinations possible in every direction out from the stem center of their circumferences and aside from the moss-and-mire covered bones of stripped roots and crippled branches left piled akimbo to molder among the beetles in the sinless murk of the forest floor, except for gorge, gulch, gully, and ravine, except for the moment waiting in the fist of the sycamore’s tufted fruit and in the sting of the loon’s longing before it cries and in the poise of the desert swallowtail before it lifts from the dry mountain wash and in the aim of the alligator’s undeviating glare before it swirls and sinks in the generative and ancient slough, except for the moment waiting in the green walls of palm spikes, pendants and rosettes, knots and currents of saw grasses and orchids, in the tight weave and bloat of prayers and weapons, in the moment before I move out into the empty plain of the open sky silent with sea-light, as if I were a wild and divine thing myself, to be going I know not where.

She’d had unsettling dreams like this. 'I’m wandering through Miryoku, but it’s not Miryoku. Or it is, but it’s been abandoned and overgrown, like no one’s lived here for decades. It’s become a dense forest with pieces of buildings showing through in spots. I hardly recognize anything. Fae and animals have moved in—there’s a raccoon family looking at me from an apartment window, a cluster of mushroom fae crawling all over a café sign—and it smells like wild plants and earth and flowers. It feels both familiar and unsafe, and it makes me so, so sad.

In the semi-darkness, Tom thought he saw faces-- or were they masks?-- that seemed to be covered in feathers or fur. And there was a summery scent of sun-ripened fruit; of night-blooming flowers; of new-baked bread; and frying mushrooms, and bilberry wine, and sandalwood, and cedar, and musk; and fresh-laundered sheets all wild from the wind. Now he could hear music, too; the sound of flutes and fiddles and distant voices raised in song; the soft, persistent rhythms of drums; the distant chirp of silver bells.

Braised Striped Bass Pavillon YIELD: 4 SERVINGS I HAD NEVER SEEN or tasted striped bass before I worked at Le Pavilion. It is similar, however, to the loup de mer of the Mediterranean, one of the most prized fish of that region and a standard menu item in restaurants along the Côte d’Azur. With flesh that is slightly softer and moister than its European cousin, striped bass was a specialty of Le Pavilion. The braised wild striped bass would be presented to the patrons whole and carved at tableside. The following is a simple, elegant, and mouth-watering adaptation of the recipe from Le Pavilion. The fish, gutted with head on, is braised with white wine, shallots, and mushrooms in the oven, then coated with the cooking juices enriched with butter. This dish is excellent served with tiny steamed potatoes or sautéed cucumbers. 1 striped bass, gutted, with head on (about 3 pounds) 2 cups thinly sliced mushrooms ¼ cup chopped shallots ½ teaspoon salt, plus more to taste ½ teaspoon freshly ground black pepper, plus more to taste 1 tablespoon good olive oil 1 teaspoon fresh thyme leaves 2 bay leaves 1 cup dry, fruity white wine (Chardonnay or Sauvignon Blanc) 8 tablespoons (1 stick) unsalted butter, at room temperature 1 tablespoon fresh lemon juice 1 tablespoon minced fresh chives Preheat the oven to 400 degrees. Place the fish in a gratin dish or stainless steel baking dish that is narrow enough to prevent the garnishes and the wine from spreading out too much. Sprinkle with the mushrooms, shallots, ½ teaspoon salt, ½ teaspoon pepper, olive oil, thyme, bay leaves, and wine. Cover tightly with a piece of aluminum foil so the fish will cook in its own steam. Bake for 35 to 45 minutes, or until the fish is cooked through. Check by inserting the point of a small knife into the flesh. It should be tender, and the flesh should separate from the central bone when pierced with the knife. Reduce the heat to 150 degrees. Using a large hamburger spatula, transfer the whole fish to an ovenproof serving platter, and set aside in the warm oven while you complete the recipe. Pour the fish’s cooking juices and vegetable solids into a small saucepan, and discard the bay leaves. You should have ¾ to 1 cup of liquid; cook down the liquid or add water to adjust the yield to this amount. Bring to a boil on top of the stove, and add the butter spoonful by spoonful, incorporating each piece into the mixture with a whisk before you add another. Remove the saucepan from the heat, and add the lemon juice, chives, and additional salt and pepper to taste. At serving time, pull or scrape off the skin on top of the fish with a small paring knife. Coat the fish with the sauce, and sprinkle the chives on top. Bring to the table, and carve for the guests.

All that preamble out of way, here’s what Big Dom eats. Keep in mind that he weighs roughly 100 kg (220 lbs), so scale as needed: Breakfast 4 eggs (cooked in a combo of butter and coconut oil) 1 can of sardines packed in olive oil (such as Wild Planet brand) ½ can oysters (Crown Prince brand. Note: Carbs on the label are from non-glycemic phytoplankton) Some asparagus or other vegetable TF: Both Dom and I travel with boxes of sardines, oysters, and bulk macadamia nuts. “Lunch” Instead of lunch, Dom will consume a lot of MCT throughout the day via Quest Nutrition MCT Oil Powder. He will also make a Thermos of coffee with a half stick of butter and 1 to 2 scoops of MCT powder, which he sips throughout the day, totaling about 3 cups of coffee. Dinner “One trick I’ve learned is that before dinner, which is my main meal of the day, I’ll have a bowl of soup, usually broccoli cream soup or cream of mushroom soup. I use concentrated coconut milk in place of the dairy cream. I thin it out [with a bit of water] so it’s not super dense in calories. After eating that, the amount of food that I want to consume is cut in half.” Dom’s dinner is always some kind of large salad, typically made up of: Mixed greens and spinach together Extra-virgin olive oil Artichokes Avocado MCT oil A little bit of Parmesan or feta cheese A moderate amount—about 50 g—of chicken, beef, or fish. He uses the fattiest versions he can get and increases the protein in the salad to 70 to 80 g if he had a workout that day. In addition to the salad, Dom will make some other vegetable like Brussels sprouts, asparagus, collard greens, etc., cooked in butter and coconut oil. He views vegetables as “fat delivery systems.

Eugenians are proud of the regional bounty and were passionate about incorporating local, seasonal, and organic ingredients well before it was back in vogue. Anglers are kept busy in fresh waters, fishing for wild chinook salmon in the spring and steelhead in the summer, and sweet Dungeness crab is abundant in the estuaries year-round. Local farmers gather every Saturday downtown to sell homegrown organic produce and honey, foraged mushrooms, and wild berries. The general demographic is of hippies who protest Whole Foods in favor of local co-ops, wear Birkenstocks, weave hair wraps to sell at outdoor markets, and make their own nut butter. They are men with birth names like Herb and River and women called Forest and Aurora.

Three nights later, I had wild dreams—like my brain had been infected by Salvador Dalí on mushrooms.

We moved to Eugene, Oregon, a small college town in the Pacific Northwest. The city sits near the source of the Willamette River, which stretches 150 miles north, from the Calapooya Mountains outside of town to its mouth on the Columbia. Carving its way between mountains, the Cascade Range to the east and the Oregon Coast Range to the west, the river defines a fertile valley where tens of thousands of years ago a series of ice age floods surged southwest from Lake Missoula, traveling over eastern Washington and bringing with their floodwaters rich soil and volcanic rock that now shore up the layers of its earth, alluvial plains fit for a vast variety of agriculture. The town itself is coated in green, hugging the banks of the river and spreading out up into the rugged hills and pine forests of central Oregon. The seasons are mild, drizzly, and gray for most of the year but give way to a lush, unspoiled summer. It rains incessantly and yet I never knew an Oregonian to carry an umbrella. Eugenians are proud of the regional bounty and were passionate about incorporating local, seasonal, and organic ingredients well before it was back in vogue. Anglers are kept busy in fresh waters, fishing for wild chinook salmon in the spring and steelhead in the summer, and sweet Dungeness crab is abundant in the estuaries year-round. Local farmers gather every Saturday downtown to sell homegrown organic produce and honey, foraged mushrooms, and wild berries. The general demographic is of hippies who protest Whole Foods in favor of local co-ops, wear Birkenstocks, weave hair wraps to sell at outdoor markets, and make their own nut butter. They are men with birth names like Herb and River and women called Forest and Aurora.

The footprint reminded me of grass and trees, the green of the forest. It could point to Vodyanoy, the old Water Lord out in the rivers who dragged people underwater and enslaved rusalkas. There were the rusalkas themselves, drowned maidens turned sirens unable to let go of the Land of the Living. There were other sprites, nymphs, and spirits—the poleviki and poludnitsy of the fields and meadows, the treelike leshy, mushroom-topped lesovichki, Wild Ones, and vily fairies of the forests. But like the gods, these spirits had not been seen in a very long time and never by me.

I spent most of the morning surveying the perimeter, wading in and out of the trees. I noted mushroom rings and unusual moss patterns, the folds in the land where flowers grew thick and the places where they slid from one color to another, and those trees which seemed darker and cruder than the others, as if they had drunk a substance other than water. An odd mist billowed from a little hollow cupped within the rugged ground; this I discovered to be a hot spring. Above it, upon a rocky ledge, were several wooden figurines, some half overgrown with moss. There was also a small pile of what I recognized as rock caramels, the slaty-sweet Ljosland candies that several of the sailors had favored.

Nothing is so strong as gentleness. Nothing is so gentle as real strength.” Saint Francis de Sales (August 16, 1567 – December 28, 1622)

You've got your alien abduction. Bigfoot abduction. Men in black. Genie wish gone awry. Interdimensional portal. Cursed Mesopotamian tablet. Sewer monster. Lake monster. Sea monster. Swamp monster. Killer clowns. Time paradox. Cults—you've got death cults, demon cults, occult cults, new age cults, basically any kind of cult. Witches. The giant Pacific octopus. Trapped on a ghost ship. Possessed. Possessed by a ghost ship—could happen. Knocked unconscious by genetically engineered mushroom spores. Genetically modified insect swarm. Genetically modified alligator. Lots of potential in the genetically modified space overall, really. Fell in a vat of invisible paint. Stolen by time thieves. Shrink ray on the highest setting. Unexpected wicker man festival. Psychically scrubbed from memory so you forget them as soon as you aren't looking at them. Mole men. Lizard men. Giant carnivorous pitcher plant. Giant carnivorous catfish. Bears. Got lost in Finland. Went hiking. Trapped in a TV show. Trapped in a haunted painting. Trapped in a mirror. Trapped in a snow globe. Trees. Not sure how they'd be involved but I always feel like we underestimate them. Moth man. Time loop. Wild hunt. Tax fraud. I could keep going.

A few moments later, I had a pungent mound of searingly hot sautéed wild mushrooms in front of me, crispy, golden brown, black and yellow, with a single raw egg yolk slowly losing its shape in the center. After a toast of red wine, I ran my fork around the plate, mingling yolk and fungi, then put a big forkful in my mouth. I can only describe the experience as ‘ready to die’ – one of those times when if suddenly and unexpectedly shot, at that precise moment you would, in your last moments of consciousness, know that you had had a full and satisfying life, that in your final moments, at least you had eaten well, truly well, that you could hardly have eaten better. You’d be ready to die. This state of gustatory rapture was interrupted by more wine, a tiny plate of tantalizing baby octopus, and a few sexy-looking anchovies. I was at first confused by an offer of what looked to be a plate of fried zucchini sticks, but when I bit inside and found tender white asparagus, I nearly swooned.

1} But the humble mushroom is proof that sometimes the best things in life are found growing wild and free right under your nose. Don't rush so fast, that you can't see the wild mushrooms around you. (Pg no. 87) 2} Had life been more simple then? When it was harder merely to survive, did people get on with it and not tangle themselves in knots over who they were and why life had shaped them a certain way? (Pg no. 122) 3} Lists can be self-defeating. Lists can become a way to lessen the importance of something. It's too enormous to cope with, so we break it down into a list and then it has less power over us. And that's shutting the door on what we have to deal with. (Pg no. 142) 4} Life is about getting by. Surviving. It's never perfect and we self-sabotage for any number of reasons, but if you try to understand all that about yourself, you can be happy. (Pg no. 143) 5} The problem with running away is that the problem runs with you. (Pg no. 361) 6} Keep it light, never let them know know how you feel. But that doesn't always work out. Sometimes you had to let people know how you felt. Keeping it light, concealing your true feelings, meant nobody knew you. You were a mystery, and being a mystery was all well and good, but it was a lonely way to live. (Pg no. 403)

Anyone care for a drink?” Rolly asked as he pulled out a bottle of Bulliet bourbon whiskey. It was his favorite drink, and the girls had been nice enough to pick him up a bottle a few days before. “I’ll take a sip,” I said with a nod. I guessed that his willingness to share it with us said a lot about how he felt. I tossed the meat into the skillet along with a handful of morel mushrooms that looked like they had been picked fresh today. Then I accepted the bottle of whiskey and took a sip. The alcohol warmth was a nice way to end the day. I passed it back to the old man. “We should grab a bottle of soda. We worked hard today and can use the calories.” “Plus, I noticed that some of it started to go flat,” Bailey said. “I don’t know about you guys but I would rather drink it while it still has the bubbles.” “At least it still makes a decent mixer when it’s flat,” Tara said with a shrug. “I’ll go grab some kitchenware and soda,” Anna volunteered with a chuckle. “Just don’t eat all of that meat without me. It is starting to smell really good.” The meat sizzled in the pan as one side of it started to sear, and the smell of fresh cooked meat mixed with the wild mushrooms started to fill the air. “Don’t worry, Tav has enough meat for all of us,” Tara teased. “He most certainly does,” Paige agreed as she stared at me with a hungry look in her eyes. “I just want some of that venison,” Rolly said as he shook his head. “You guys have to wait until I go to bed to eat anything else.” “Of course, we aren't animals,” Bailey said. “Speak for yourself,” Paige growled as she shot her friend a wicked grin.

Alex picked up his fork and knife and cut a piece of scallop, then forked it into his mouth with a stack of greens. The seafood was indeed perfectly cooked, tender and sweet and juicy, and the slight tang of the dressing complemented the mild flavors of the scallop. "What's in the dressing?" he asked. A crafty smile formed on her lips, a sparkle in her eye. "The dreaded fennel." "That's fennel? I like it. It's not all that licorice-y." "Not in these concentrations." Rachel took a bite, lifting her eyes to the ceiling as she considered. "I like this one. Simple. Tastes like summer to me. But it's too..." "Common?" "That's exactly it." "I don't know. I like the scallops. They're perfect. Maybe with some sort of starch. Not as light." Rachel took another bite. "Puree. Artichoke maybe, with wild mushrooms.

We planned the menu together: butter lettuce salad with a shallot, lemon, and caper vinaigrette, a huge tomahawk steak to share, wild mushroom risotto, and steamed broccolini, with a pistachio soufflé for dessert. Marcy dropped off some chocolate sablé cookies and caramelized white chocolate truffles last night to add to the party, as well as a gorgeous zucchini bread with chocolate chips "for breakfast," she said, winking.

Fish fingers don't feature on my menu and I immediately hate myself for the arrogant way I put my menus together. What makes so-called serious food, dishes that are meant to be refined- cod loin in blackberry jus with wild mushrooms, millefeuilles of lamb and aubergines, torte of mascarpone with grapes and cognac- what makes them any more worthy of being served at Chez moi? I find my own elitism repulsive.

Her dough, loaded with butter and sour cream, had risen beautifully. The fish, the dilled rice, the dusky wild mushrooms, the thin blinchinki for the filling layers, had all come out juicy and tasty. Only now, two hours before the party, right before constructing the pie, does Mom suddenly experience distress. “Anyut, tell me,” she says. “What’s the point of the blinchiki? Filling dough with more dough!” I blink blearily. Ah, the mysteries of the czarist stomach. “Maybe excess is the point?” I suggest meekly.

calories and no fat. 1 ounce dried wild mushrooms 1 teaspoon extra-virgin olive oil ½ cup minced onion 1 cup diced button mushrooms 1 teaspoon fresh thyme 1 cup short-grain white rice 2 cups low-sodium chicken or vegetable broth ⅛ teaspoon sea salt Freshly ground black pepper 2 tablespoons grated Parmesan cheese 2 tablespoons minced fresh parsley, for garnish ½ lemon, cut into wedges, for garnish 1. Soak the dried mushrooms in 1 cup of very hot water while you prepare the other ingredients. 2. While the mushrooms are soaking, grease the inside of the slow cooker with the olive oil. Add the onion, button mushrooms, thyme, rice, and broth. Season with the salt and pepper and stir everything to mix well. 3. Remove the soaked mushrooms from the hot water, roughly chop them, and add them to the slow cooker. 4. Cover and cook on low for 6 to 8 hours, until the rice is tender and all the liquid is absorbed. Just before serving, stir in the Parmesan cheese and garnish each serving with the fresh parsley and a lemon wedge.

She sat down in front of her open pantry and breathed deeply. She reached forward and patted the large clear jar of dried flageolet beans. She pawed the ten-pound bag of basmati rice, sweet and fragrant. She kissed the chickpeas, haricot beans, dried wild mushrooms. Ah, yes, even the dried cèpes. Oh, she felt better. And look, her vinegars, balsamic, sherry, white and red wine, cider, raspberry. And the oils. So many oils. And so many marinated vegetables. She marinated them herself, picking the freshest, finest baby vegetables, adding extra-virgin olive oil, and enclosing them in beautiful jars. Ah, and look, she smiled. Walnut oil peeked from behind a linen bag of fresh walnuts. She could make a goat cheese salad at any moment. She took a deep, restorative breath. She fingered the labels of the canned smoked oysters, the mussels, the herring, and the boneless skinned sardines in olive oil. She could make a sardine pâté in seconds. And best of all were her vacuum-packed French-style crêpes, which she kept in case of emergencies. A flip of the wrist and she could sit down to a feast of crêpes oozing with fruit syrup and slathered in whipped cream.

As the milky early morning sun slips in through her kitchen windows, Cosima plucks the blossoms off her yellow squash and begins to make her way through today's menu: courgette blossom and artichoke pizza, wild mushroom and tomato bruschetta, lemon and pistachio cake, vanilla and orange oil cannoli, espresso and hazelnut tart... And into each bowl she sprinkles a generous pinch of paternal love, protection, and devotion.

Try this," Cosima says, handing him a sliver of lemon-pistachio cake. "While you wait." George's eyes widen as he takes it. "Looks delicious." He gobbles it down in one gulp. "Incredible." Cosima laughs. "You barely tasted it." "I have highly sophisticated taste buds," George explains. "They only need a passing lick of something in order to fully appreciate the delicate subtleties of its flavors." "Oh, really?" Cosima smiles. "Okay then, try this and tell me what's in it." She hands him a slice of wild mushroom and grape tomato bruschetta. "Every single ingredient." "All right then," George says, as he begins to chew. "You're on." He swallows. "Okay, in addition to the obvious: basil, garlic, olive oil, black pepper, salt... a splash of lemon juice and a dash of rosemary." Cosima studies him with a raised eyebrow and a curious smile. "That's very impressive. Anything else?" "Nope." George shakes his head. "That's what my extremely sophisticated taste buds are telling me.

Consume in unlimited quantities Vegetables (except potatoes and corn)—including mushrooms, herbs, squash Raw nuts and seeds—almonds, walnuts, pecans, hazelnuts, Brazil nuts, pistachios, cashews, macadamias; peanuts (boiled or dry roasted); sunflower seeds, pumpkin seeds, sesame seeds; nut meals Oils—extra-virgin olive, avocado, walnut, coconut, cocoa butter, flaxseed, macadamia, sesame Meats and eggs—preferably free-range and organic chicken, turkey, beef, pork; buffalo; ostrich; wild game; fish; shellfish; eggs (including yolks) Cheese Non-sugary condiments—mustards, horseradish, tapenades, salsa, mayonnaise, vinegars (white, red wine, apple cider, balsamic), Worcestershire sauce, soy sauce, chili or pepper sauces Others: flaxseed (ground), avocados, olives, coconut, spices, cocoa (unsweetened) or cacao

L'AMUSE-BOUCHE Strawberry Gazpacho served in Chinese Spoons, garnished with Deep-Fried Goat Cheese and Basil L'ENTRÉE Zucchini Cakes with Lemon Prawns and Braised Wild Asparagus, garnished with Edible Flowers OU Cream of Wild Asparagus Soup OU Roasted Cauliflower and Beets with Capers, served over Spinach in a White Wine Lemon Sauce LE PLAT PRINCIPAL Drunk Shrimp, Flambéed in Cognac, served over a Terrine of Tomatoes, Avocado, Strawberries, and Creamy Lemon Risotto OU Confit du Canard, served with Roasted Baby Carrots and Sweet Sautéed Radishes OU Bœuf en Croute with Foie Gras and Mushrooms, served with Grilled Wild Asparagus and Sweet Sautéed Radishes LA SALADE ET LE FROMAGE Strawberries and Wild Asparagus, served over Arugula with a White Wine Vinaigrette Selection of the Château's Cheeses LE DESSERT Crème Brûlée with a Trio of Strawberries and Cognac

As the lamb roasted slowly for hours, Roland turned it and rubbed it with a mixture of olive oil, paprika, cayenne, salt, rosemary, and sage, so that the outside crusted into a beautiful reddish mahogany color. We cut it up before our guests on a large wooden picnic table. The inside was pink and moist, the outside charred and crusty, and the couscous accompaniment flavorful, hot, and plentiful. We also served tomatoes with basil from the garden, red beets with shallots, a pâté of chicken and duck livers, homemade saucisson, wild mushrooms à la grecque (marinated in olive oil and lemon juice with coriander seed), and breads that Loulou had baked fresh. We washed all of this down with cooled Beaujolais and half-gallons of Almadén white wine. For dessert, we had summer fruits with cognac, a chocolate mousse, and a pound cake made by Jean-Claude.

Cèpes aux Lardons (WILD MUSHROOMS WITH LARDONS) YIELD: 4 SERVINGS I OFTEN MAKE this type of recipe in the summer when wild mushrooms are plentiful. I must emphasize that you should pick only those mushrooms that you can identify with certainty. Join a mycological society in your area if you want to learn about them. A reminder: wild mushrooms should be well cooked—some may cause intestinal problems unless well done—so be sure to cook them for a minimum of 15 minutes. If cèpes are unavailable, large white mushrooms from the supermarket will work well in this recipe. 4 ounces pancetta, lean cured pork, or salt pork, cut into ½-inch pieces (¾ cup) 2 cups water 3 tablespoons good olive oil 1 pound fresh cèpes, cleaned and cut into 1-inch pieces ⅓ cup minced scallions 1 teaspoon chopped fresh thyme Salt and freshly ground black pepper to taste 2 tablespoons chopped fresh chives 1 tablespoon unsalted butter 4 slices French bread, brushed with olive oil and toasted Place the pancetta or cured or salt pork in a skillet with the water. Bring to a boil, boil for 10 minutes, then drain and rinse under cool water. Return these lardons to the skillet with the olive oil, and sauté them for about 1 minute. Add the cèpes to the skillet, and cook them, covered, over high heat for about 15 minutes, stirring occasionally, until they are nicely browned on all sides and have a leathery, chewy texture. Add the scallions, thyme, salt, and pepper, and cook over high heat, uncovered, for 2 to 3 minutes. Add the chives and butter, toss to combine them with the other ingredients, and serve immediately on the toasted bread.

One tub held baby-food jars emptied of their contents and refilled with alcohol. Another tub contained handfuls of stacked twigs, another was full of something that might have been ginger root, or perhaps bits of wild mushroom.