By MARK BITTMAN
This Food and Drink Issue of the magazine — the fourth annual — is full of questions. I have two of my own, and they’re the same questions I’ve been asking myself since I began cooking 40 years ago. How can food change my life? And how can food change the world?
I grew up during a time when the awareness of the quality of food was practically nil. It’s true that in the ’50s and even the ’60s people still cooked, even if much of the food was “convenient,” like Jell-O mold or tuna tetrazzini. It’s also true that pigs were still raised on farms, most vegetables were seasonal and hyperprocessed junk hadn’t yet achieved hegemony. But back then we took the good stuff for granted and never thought it would get anything but better.
The ’70s and ’80s were a
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My fear and doubts have vanished like mist into the distance, never to disturb me again. I will die content and free from regrets. This is the fruit of Dharma practice. Milarepa, from ‘Fruit of Dharma Practice’
Fear plays a very important part in our daily life, and in human society as a whole. Fear comes in many shapes and forms, but it could be described as: an unpleasant feeling of perceived risk or danger, real or not. It functions to make us alert and ready for action while expecting specific problems.
As is often said, fear lies at the basis of all religions. At the time humans were gatherers and hunters, little was understood of the world around them, so without understanding the causes for many everyday experiences there is logically existential
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