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Quote by Francisco Cantú

“In Jung’s view, “the mass State”—his term for government and its structures—has “no intention of promoting mutual understanding and the relationship of man to man; it strives, rather, for atomization, for the psychic isolation of the individual.” Jung asserts that when we come to perceive “the other” as someone to be feared and shunned, we risk the inner cohesion of our society, allowing our personal relationships to become undermined by a creeping mistrust. By walling ourselves off from a perceived other, we “flatter the primitive tendency in us to shut our eyes to evil and drive it over some frontier or other, like the Old Testament scapegoat, which was supposed to carry the evil into the wilderness.”

Quote by Francisco Cantú

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The Line Becomes a River: Dispatches From the Border

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Francisco Cantú

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“What draws ants to even the most remote sugar crystals? What entices bees to flowers? It's the fundamental code of life. Hunger is a taste of yearning your life code carries that, when seated into a human body, translates into mental and bodily desires. In the short term, within a single life, childhood limitations or arousals sow the seeds of desire. Most human goals frequently revolve around good food, good clothing, intimacy, artistic/scientific expression, or financial success. Across multiple lifetimes, it all ties back to our underlying evolutionary hunger. That is why some of our dreams are unexpectedly different from our waking life goals. That is why siblings born from the same parents, nurtured similarly, have weirdly different life goals. This multi-life journey, when unaware, is exactly what we attribute to destiny, and when a little aware, we attribute to Karma. Once these little tributaries are done with their own little flow, they flow back to the original river. In the grand existential scheme, as temporary and evolutionary desires are satisfied, we flow back with the current of existential fulfillment. Spirituality helps us ride the original current, fulfilled and free from temporary desires. Life, in its microcosm, is complex enough, let alone the macro one.”

“The north smells different from the city: clearer, thinner. You can see farther. A sawmill, a hill of sawdust, the teepee shape of a sawdust burner; the smokestacks of the copper smelters, the rocks around them bare of trees, burnt-looking, the heaps of blackened slag: I’ve forgotten about these things all winter, but here they are again, and when I see them I remember them, I know them, I greet them as if they are home.”

“Du marché, j’ai rapporté un céleri-rave. J’aime beaucoup ces drôles de petites choses plissées à l’âme plus underground que leur cousin vert. Cependant, ce céleri-rave-ci, je vais avoir du mal à le manger. Trop humain, quasi mandragorien. Sa petite bouille me regarde à travers le sac et je craque. Je sais que l’accompagnement de mon repas est fichu lorsque j’entreprends de lui chercher un nom. Arthur ? Ça me rappelle mon vieil oncle édenté qui tirait sur sa pipe. Il est vrai que mon tubercule lui ressemble un peu, mais j’ai comme une pudeur… Olivier (j’ai déjà décidé que mon céleri-rave est un garçon) en l’honneur du célèbre comédien avec qui il a en commun la grimace gobeline ? La référence est trop évidente, et puis c’est de mauvais goût de donner à une plante le nom d’une autre. J’opte finalement pour le nom composé Charles-Armand, dont je goûte la subtile allusion non appuyée. Après souper, je lui créerai peut-être un profil sur les réseaux sociaux.”

“In a difficult year, trees may increase their mass by less than one gram! During this time, the tree devotes its limited resources to maintaining the status quo. Like an eternal optimist, the tree concentrates on keeping itself alive until such time that conditions improve.”

“Somewhere along the way, I discovered that in the physical act of cooking, especially something complex or plain old hard to handle, dwelled unsuspected reservoirs of arousal both gastronomic and sexual. If you are not one of us, the culinarily depraved, there is no way to explain what's so darkly enticing about eviscerating beef marrowbones, chopping up lobster, baking a three-layer pecan cake, and doing it for someone else, offering someone hard-won gustatory delights in order to win pleasures of another sort. Everyone knows there are foods that are sexy to eat. What they don't talk about so much is foods that are sexy to make. But I'll take a wrestling bout with recalcitrant brioche dough over being fed a perfect strawberry any day, foreplay-wise.”