Zetta Nawda

“He stares wide eyed as I finish. “I have never heard of such magick.” 
”
― Tricia Copeland, To be a Fae Guardian

“Crete, May 1941. It was nearly five o’clock when the three soldiers reached the end of the olive grove. The dust-filled air shimmered in the late-afternoon heat. Their bodies ached, their uniforms were caked with dirt and sweat and they were hungry, thirsty and exhausted. The sensible thing now would be to lay up where they were for a few hours’ rest, then finish the journey under cover of darkness. But there was a tight deadline to meet. The evacuation vessel was scheduled to leave at midnight and they had been warned the captain wouldn’t wait for stragglers.”
― Mark Ellis, The French Spy

“Corn is what feeds the steer that becomes the steak. Corn feeds the chicken and the pig, the turkey, and the lamb, the catfish and the tilapia and, increasingly, even the salmon, a carnivore by nature that the fish farmers are reengineering to tolerate corn. The eggs are made of corn. The milk and cheese and yogurt, which once came from dairy cows that grazed on grass, now typically comes from Holsteins that spend their working lives indoors tethered to machines, eating corn.

Head over to the processed foods and you find ever more intricate manifestations of corn. A chicken nugget, for example, piles up corn upon corn: what chicken it contains consists of corn, of course, but so do most of a nugget's other constituents, including the modified corn starch that glues the things together, the corn flour in the batter that coats it, and the corn oil in which it gets fried. Much less obviously, the leavenings and lecithin, the mono-, di-, and triglycerides, the attractive gold coloring, and even the citric acid that keeps the nugget "fresh" can all be derived from corn.

To wash down your chicken nuggets with virtually any soft drink in the supermarket is to have some corn with your corn. Since the 1980s virtually all the sodas and most of the fruit drinks sold in the supermarket have been sweetened with high-fructose corn syrup (HFCS) -- after water, corn sweetener is their principal ingredient. Grab a beer for you beverage instead and you'd still be drinking corn, in the form of alcohol fermented from glucose refined from corn. Read the ingredients on the label of any processed food and, provided you know the chemical names it travels under, corn is what you will find. For modified or unmodified starch, for glucose syrup and maltodextrin, for crystalline fructose and ascorbic acid, for lecithin and dextrose, lactic acid and lysine, for maltose and HFCS, for MSG and polyols, for the caramel color and xanthan gum, read: corn. Corn is in the coffee whitener and Cheez Whiz, the frozen yogurt and TV dinner, the canned fruit and ketchup and candies, the soups and snacks and cake mixes, the frosting and candies, the soups and snacks and cake mixes, the frosting and gravy and frozen waffles, the syrups and hot sauces, the mayonnaise and mustard, the hot dogs and the bologna, the margarine and shortening, the salad dressings and the relishes and even the vitamins. (Yes, it's in the Twinkie, too.)

There are some forty-five thousand items in the average American supermarket and more than a quarter of them now contain corn. This goes for the nonfood items as well: Everything from the toothpaste and cosmetics to the disposable diapers, trash bags, cleansers, charcoal briquettes, matches, and batteries, right down to the shine on the cover of the magazine that catches your eye by the checkout: corn. Even in Produce on a day when there's ostensibly no corn for sale, you'll nevertheless find plenty of corn: in the vegetable wax that gives the cucumbers their sheen, in the pesticide responsible for the produce's perfection, even in the coating on the cardboard it was shipped in. Indeed, the supermarket itself -- the wallboard and joint compound, the linoleum and fiberglass and adhesives out of which the building itself has been built -- is in no small measure a manifestation of corn.”
― Michael Pollan, The Omnivore's Dilemma: A Natural History of Four Meals

“I will probably be repeating some of the facts, but no matter. Stella Kingsley Zambear’s husband, Professor Pachua Zambear, was found by one of his students on May 8 at 9 AM when she arrived for her appointment with him. I won’t go into the details of how she found him, as I’m sure Mr. Kingsley filled you in on those details.”
“Yes, he did. And I understand that Mrs. Zambear was arrested because her DNA was identified?”
“Correct. Positive DNA and motive. Theirs was not the happiest of marriages for many reasons. And as you are well aware, the spouse is always the first to be suspected.”
― Behcet Kaya, Uncanny Alliance