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Quote by JP Kenwood

“So, Maximus the Fellatio Trainer — how does your prick feel about scratchy barbarian beards?” Lucius Petronius”

Quote by JP Kenwood

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JP Kenwood

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“Much of our food system depends on our not knowing much about it, beyond the price disclosed by the checkout scanner; cheapness and ignorance are mutually reinforcing. And it's a short way from not knowing who's at the other end of your food chain to not caring–to the carelessness of both producers and consumers that characterizes our economy today. Of course, the global economy couldn't very well function without this wall of ignorance and the indifference it breeds. This is why the American food industry and its international counterparts fight to keep their products from telling even the simplest stories–"dolphin safe," "humanely slaughtered," etc.–about how they were produced. The more knowledge people have about the way their food is produced, the more likely it is that their values–and not just "value"–will inform their purchasing decisions.”

IgnoranceIndustryProductDilemmaAmericanFood ChainFood SafetyMichaelPurchaseOmnivoreFood RegulationMichael Pollan Omnivore DilemmaPollan
Book:The Omnivore's Dilemma: A Natural History of Four Meals
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“The question of chemical residues on the food we eat is a hotly debated issue. The existence of such residues is either played down by the industry as unimportant or is flatly denied. Simultaneously, there is a strong tendency to brand as fanatics or cultists all who are so perverse as to demand that their food be free of insect poisons. In all this cloud of controversy, what are the actual facts?”

EnvironmentalismFood SafetyInsecticides
Book:Silent Spring
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“Continuing to do research on genetic modification, and occasionally using successfully modified organisms for specific purposes such as the production of expensive drugs, make good sense. Helping developing countries to produce more food is a worthy aim, but it is sometimes used as an excuse for an alternative agenda, or as a convenient way to demonise opponents. There is little doubt that the technology needs better regulation: I find it bizarre that standard food safety tests are not required, on the grounds that the plants have not been changed in any significant way, but that the innovations are so great that they deserve patent protection, contrary to the long-standing view that naturally occurring objects and substances cannot be patented. Either it’s new, and needs testing like anything else, or it’s not, and should not be patentable. It is also disturbing, in an age when commercial sponsors blazon their logos across athletes’ shirts and television screens, that the biotechnology industry has fought a lengthy political campaign to prevent any mention of their product being placed on food. The reason is clear enough: to avoid any danger of a consumer boycott. But consumers are effectively being force-fed products that they may not want, and whose presence is being concealed. Our current understanding of genetics and ecology is inadequate when it comes to the widespread use of genetically modified organisms in the natural environment or agriculture. Why take the risk of distributing the material, when the likely gains for most of us – as opposed to short-term profits for biotechnology companies – are tiny or non-existent?”

EcologyPatentsLack Of UnderstandingFood SafetyGmoGetentics
Author:Ian Stewart
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“It was one of those red-gold early October days, the air crisp and tart as heady as applejack, and even at dawn the sky was the clear, purplish blue that only the finest of autumn days brings. There are maybe three such days in a year. I sang as I lifted my traps, and my voice bounced off the misty banks of the Loire like a challenge. It was the mushroom season, so after I had brought my catch back to the farm and cleaned it out, I took some bread and cheese for breakfast and set out into the woods to hunt for mushrooms. I was always good at that. Still am, to tell the truth, but in those days I had a nose like a truffle pig's. I could smell those mushrooms out, the gray chanterelle and the orange, with its apricot scent, the bolet and the petit rose and the edible puffball and the brown-cap and the blue-cap. Mother always told us to take our mushrooms to the pharmacy to ensure we had not gathered anything poisonous, but I never made a mistake. I knew the meaty scent of the bolet and the dry, earthy smell of the brown-cap mushroom. I knew their haunts and breeding grounds. I was a patient collector.”

AutumnMushroomsNatures BeautyTrufflesTypes
Book:Five Quarters of the Orange
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