Ray Mofield

“Car si elle n'avait jamais agi ainsi consciemment, elle se rendait bien compte qu'une femme pouvait confondre amour et pitié, et s'attacher à un homme dans l'espoir de le sauver. Ou qu'elle pouvait y voir comme un défi, persuadée qu'elle et elle seule pourrait le secourir, le protéger et le rendre heureux.”
― Nicholas Evans, The Divide

“Eating in our time has gotten complicated — needlessly so, in my opinion. I will get to the “needlessly” part in a moment, but consider first the complexity that now attends this most basic of creaturely activities. Most of us have come to rely on experts of one kind or another to tell us how to eat — doctors and diet books, media accounts of the latest findings in nutritional science, government advisories and food pyramids, the proliferating health claims on food packages. We may not always heed these experts’ advice, but their voices are in our heads every time we order from a menu or wheel down the aisle in the supermarket. Also in our heads today resides an astonishing amount of biochemistry. How odd is it that everybody now has at least a passing acquaintance with words like “antioxidant,” “saturated fat,” “omega-3 fatty acids,” “carbohydrates,” “polyphenols,” “folic acid,” “gluten,” and “probiotics”? It’s gotten to the point where we don’t see foods anymore but instead look right through them to the nutrients (good and bad) they contain, and of course to the calories — all these invisible qualities in our food that, properly understood, supposedly hold the secret to eating well.”
― Michael Pollan, Food Rules: An Eater's Manual

“Be patient with him. If the same quality did not exist in you, you wouldn’t notice it in him.”
― Robyn Mundell, Brainwalker

“He thought that it was impossible for a massa to perceive that being owned by anyone could never be enjoyable.”
― Alex Haley, Roots: The Saga of an American Family