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Quote by Steve Van Matre

“We must learn to love ourselves less and the earth more. This will not be an easy task for we live in the age of nonsense. Bombarded with thousands of messages each day that proclaim how to be loved instead of how to be loving, we have learned to love objects instead of processes.”

Quote by Steve Van Matre

Work

The Earth Speaks: An Acclimatization Journal

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Steve Van Matre

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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.”

“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.”

“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.”

“THE THREE BEES by Suzy Kassem A young boy once asked A wealthy beekeeper: “What is the secret of Your success?” The beekeeper simply smiled And replied: “To be successful, One has to be one of three bees: The queen bee, The hardest working bee, Or the bee that does not fit in. One success is inherited, And the next one is earned. While the last one is Self-sought, Self-served, And happens on its own Terms.” “And which bee are you?” Asked the boy. The beekeeper then wiped The sweat from his head And said: “The last may seem the riskiest, But the glory of achievement Is the most rewarding. Freedom always comes at a high cost, But only when you are Your own boss, Can you truly Afford it.” (Suzy Kassem Poetry)”