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“If we want to decode our community's deep-seated fibers, we must go and see the world and explore the significant distinctions and resemblances. To find out about the inner self and understand our internal murmurings, we must learn to reach out to the others. ("On a casual day without a tie")”
― Erik Pevernagie

“A cell has a nucleus and some other parts like membranes, plasmas and other stuff. Its energy is made up of protons, neurons and electrons. Genetic scientists, however, have discovered that the majority of a cell is made up of something unknown. Something akin to space filled with electromagnetic fibers of light. The human body is made up of some 37 trillion cells. What do you think you are made of? Who do you think you are?”
― Kate McGahan, Jack McAfghan: Return from Rainbow Bridge: A Dog's Afterlife Story of Loss, Love and Renewal

“Don't believe vegetarians who tell you that meat has no flavor, that it comes from the spices or the marinade. The flavor is already there: earth and metal, salt and fat, blood.
My favorite meat is chicken. I can eat a whole bird standing up in the kitchen, straight from the oven, burning my bare hands on its flesh. Anyone can roast a chicken, it is a good animal to cook. Lamb, on the other hand, is much harder to get right. You have to lock in the flavor, rubbing it with sea salt like you are exfoliating your own drying skin, tenderly basting it in its own juices, hour after hour. You have to make small slits across the surface of the leg, through which you can insert sprigs of rosemary, or cloves of garlic, or both. These incisions should run against the grain, in the opposite direction to which the muscle fibers lie. You can tell the direction better when the meat is still uncooked, when it is marbled and raw. It is worth running your finger along those fibers, all the way from one end to the other. This doesn't help with anything. It won't change how you cook it. But it is good to come to terms with things as they are.
Preparing meat is always an act of physical labor. Whacking rib eye with a rolling pin. Snapping apart an arc of pork crackling. And there is something inescapably candid about it, too. If you've ever spatchcocked a goose- if you've pressed your weight down on its breastbone, felt it flatten and give, its bones rearranging under your hands- you will know what I am talking about. We are all capable of cruelty. Sometimes I imagine the feeling of a sliver of roast beef on my tongue: the pink flesh of my own body cradling the flesh of something else's. It makes sense to me that there is a market for a vegetarian burger that bleeds.”
― Lara Williams, Supper Club