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Quote by Steven Magee

“At the age of 54 I saw my first aurora in Salem, Oregon, USA. I knew something was up with the environmental radiation, as I had a headache when I woke up and unusual nerve pains in my left leg during the daytime. By the afternoon I was aware of the impending visual display that was forecast for the night sky in Oregon. Driving into the darkness of the unlit countryside revealed a visually spectacular display of green and purple glowing structures in the night sky. My sky camera recorded the display in the brightly lit city of Salem, which surprised me!”

Quote by Steven Magee

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Steven Magee

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“Among [Applewhite's] other teachings was the classic cult specialty of developing disdain for anyone outside of the Heaven's Gate commune. Applewhite flattered his would-be alien flock that they were an elite elect far superior to the non-initiated humans whom he considered to be deluded zombies.[...]Applewhite effectively fed his paranoid persecution complex to his followers to ensure blind loyalty to the group and himself while fostering alienation from the mundane world. This paradoxical superior/fearful attitude towards “Them” (i.e., anyone who is not one of “Us”) is one of the simplest means of hooking even the most skeptical curiosity seeker into the solipsistic netherworld of a [mentally unbalanced] leader's insecure and threatened worldview.”

SociologySectsPsychopathologyCultsMass SuicidesReligious Science Fiction
Book:Straight to Hell: 20th Century Suicides
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“You sound like you're offering more than what you really are. Almost like a sugar baby or something. But we can punch this up and really package you as someone they're going to want to support. It's not about your gratitude or how nice you are or how many favors you have to offer. It's about selling yourself as someone who'll make them look good for supporting you. That's how you talk to donors. There's a whole language to it, but in the end, they just want a little prestige with their charity.”

CharityCommodityFake Niceness
Book:We Weren't Looking to Be Found
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“While Nicole drove off in search of recipes for fish hash, clam fritters, and salmon quiche, Charlotte settled in the Chowder House with Dorey Jewett, who, well beyond the assortment of chowders she always brought to Bailey's Brunch, would be as important a figure in the book as any. They sat in the kitchen, though Dorey did little actual sitting. Looking her chef-self in T-shirt, shorts, and apron, if she wasn't dicing veggies, she was clarifying butter or supervising a young boy who was shucking clams dug from the flats hours before. Even this early, the kitchen smelled of chowder bubbling in huge steel pots. Much as Anna Cabot had done for the island in general, Dorey gave a history of restaurants on Quinnipeague, from the first fish stand at the pier, to a primitive burger hut on the bluff, to a short-lived diner on Main Street, to the current Grill and Cafe. Naturally, she spoke at greatest length about the evolution of the Chowder House, whose success she credited to her father, though the man had been dead for nearly twenty years. Everyone knew Dorey was the one who had brought the place into the twenty-first century, but her family loyalty was endearing.”

RestaurantsChefRecipesSeafoodInterviewChowderCharlotte And NicoleDorey Jewett
Book:Sweet Salt Air
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“I decided to make the seafood chowder I first ate twenty years ago in the English Market in Cork, Ireland---or at least my own version of that smoky, tomato-based soup with cod, scallops, clams, and shrimp; sometimes (in Ireland), it had periwinkles (sea snails) and enough smoked haddock to give it a wonderful campfire tang. Of course, I had to skip the periwinkles and for the smokiness I made do with frozen finnan haddie. I'd worked on the recipe over the years, cranking the flavors so that when I finally went back to the English Market a couple of years ago, their chowder was so bland and watery that Jack didn't believe it was the same soup I made at home. It was possible that the Irish cook was having a bad day, or someone was trying to stretch the last bit of a used-up batch, or they'd made the recipe from memory for so long, it had ceased being itself---a chef at a good restaurant here in Los Angeles once told me that vigilance is the key to consistency, and that if she or a trusted supervisor didn't keep an eye on the plates as they came out of the kitchen, a dish could become unrecognizable within hours.”

ConsistencySeafoodVigilanceChowder
Book:Search
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