Category Archives: Food


I have three big bushes of basil in my backyard. The product of a donation of seedlings from my mom plus a whole lot of watering and protection from anyone who wanted to harvest them too soon. Mom also helped me know the best way to harvest them. When they grow little “towers” with lots of small leaves clustered together in a pole formation that means it’s about to flower. You get more leaves if the plant doesn’t spend resources on flowers, so cut it right then below the regular leaves underneath the tower.


I left it for a while, and now I have a bit of a bumper crop. On that place is all leaves. The stems and towers are in the bowl. You’ll see some flowers because I don’t trim regularly enough. This is what I kept for myself after filling a takeout chinese container with basil to give to my neighbor. Yes, it’s all from trimming.img_20190818_160953549Now I have the basil in my fridge, soaking in water to kill any insects that may be lurking.


Believe it or not, my freezer is full of frozen pesto from a time I bought basil at the Durham farmer’s market. Nevertheless, I think that fresh pesto will be welcome while it’s in season. We can enjoy frozen pesto in winter.


Ridgefield and NYC

Over the weekend I have not had a moment to offer an update. I have been out and about in Connecticut and New York City packing my days with activities. Now I’m in Bermuda and things have slowed down to the point that I can take a little time to report. I have marked statements not meant to be taken as literal fact with “*”.


A visit to NYC is not complete without a stop in Ridgefield Connecticut to visit my old college roommate, Greg. COVER ART: A somewhat menacing woven tapestry of swans in the Aldrige Museum of Modern Art in Ridgefield.

Start the day with pancake tacos.
A lovely little Native American zombie girl* adorns the wall in the Ridgefield magic shop, where Nydia picked up some trinkets to share with her friends at home.
In the Ridgefield bookstore we learn that Dr. Seuss wrote at least one book for people in their second childhoods as well as his better known books aimed at the first.


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Carl Jung’s “The Red Book” gives readers a friendly introduction to the realms of madness of which men do not speak*.

A tour of Greg’s apartment complex. This is a gym.
A sweet potato veggie burger wrapped in collard greens at Bare Burger
A server at Galo moves pasta to a plate from a partly hollowed out Parmigiano Reggiano wheel.

New York City

In NYC we visited the Metropolitan Museum of Art.

Quite a few of the art installments in the East Asia section were just weird rocks
“What if dew were really big?” (2007)*
Nazi vase. Just kidding. This is a vase from before 1940.
Ancient instruments. Proof that music has been going downhill since 2000 BC.*
The pharaoh nobody likes to talk about*
“Enormous bird and unlucky human” (c. 1897 BC)*
Finger and toe caps found in a sarcophagus

Next week: Bermuda!

Radish green smoothie

We’re trying just a little bit of the Wahl’s protocol. Instead of worrying about what not to eat, we’re just trying to get 9 cups per day of vegetables. This leads to lovely trips to the farmer’s market. There were some clever vegetable signs in honor of the season.

It also leads to recipes like the one below.

My radish greens were maybe as long as my elbow to the tip of my fingers and there were about six of them. It would be daunting to try to eat them directly, so put them in the blender.

Don’t bother de-stemming the greens. Don’t peel, but do core the apple.

  • All of your radish greens (any greens will do)
  • 1 big apple
  • A tablespoon of lemon juice
  • Soymilk to desired thickness
  • Three handfuls of peanuts
  • One banana

Another recipe involves finely chopping (perhaps with a food processor) whatever vegetables you have in the fridge and cooking them in a non-stick wok with some grass-fed meat. I used ground beef, which I browned in olive oil with garlic and set aside before adding the other ingredients.

It’s all pretty good, and relatively easy to cook, which is one of my main drivers. Apparently we should see the results of eating this huge amount of vegetables within a few weeks.


Why did I think it would work? I mean I guess the flaw in my reasoning seems obvious now, but at the time I didn’t even consider that it might not work.

When I found those two little carrot seeds hidden in a discarded packet on this godforsaken junk planet, what can I tell you, I just thought who wouldn’t jump at the opportunity, you know? I mean, you can’t call the synthesized stuff you get from the Feedos real food, can you?

Those seeds were my babies. I could barely interpret the cheap paper packaging, but I followed every instruction to the letter. I collected all the food scraps I found and put them in a pile to rot and make nutritious soil. I planted the carrot seeds three inches apart. I even hoarded my water ration in an old plastic bottle to pour on them every couple days.

This was where I expected failure. Growing vegetables from seeds wasn’t easy even when I did it with schoolkids back on my home planet. One of those little seeds survived, though. Day after day I watched it grow, terrified another inmate would spot it and dig it up or carelessly step on it. For three months, that’s all I thought about. That carrot kept me going when the heat seemed unbearable and the rising stink of the garbage pile threatened to drive me mad.

It was one day that I heard a washing machine had tumbled off a pile a couple miles away and nearly killed somebody that I couldn’t wait any longer. The future wasn’t something you could count on here. It was still weeks too early, but I dug up the carrot.

It was a sight to behold – small and skinny, bent and with two ends, but vivid orange and sturdy. I couldn’t remember the last time I had something crunchy that wasn’t fried. A real carrot. It reminded me so much of home I wanted to cry.  This would be the first carrot Chucky had ever seen.

He was eleven now. Born on the ship, Chucky knew nothing of home. He fidgeted on his chair, black with the yellow foam showing in a tear on the side. “Mom said you had extra rations for me.”

“Yeah,” I said, “check out what I grew.”

He looked at me like I was going to lift my shirt to show him a tumor on my chest. I carefully unwrapped my carrot, and he squinted at it. “What is that?”

“It’s a carrot, buddy. It’s for you. Try it, it’s good.”

I held the carrot out to him, and he stared at it for some time before snatching it from my hand and putting it in his mouth.

“blech!” he shouted, throwing the carrot away into a nearby pile of old socks and takeout cups. He stared at me for a moment, then he said “that’s not carrot! What are you trying to pull?” He scowled, looking paradoxically like one betrayed, and fled. I retrieved the carrot, of course.

At supper time, I went to the vegetable Feedo and swiped through the options until I found the “carrot” option. The cartoon character representing “carrot” was smiling and bespectacled. “I’m good for your eyes!” it chirped in an overwrought falsetto. I pushed the VEND button and received a little orange box with green trim.

“Carrot” was shaped in the platonic ideal of a carrot – an oblong cone with a spiky green cap on top. The coloring was somewhat askew, with the orange of the carrot extending well into what presumably was supposed to be the green stem.

“Carrot” yielded immediately to my plastic spoon, and I scooped it up and into my mouth in the way that one ate most Feedo vegetables. As I expected, it was a sweet mush whose flavor represented only the most distant memory of that of a real carrot.

That evening, I carefully washed the dirty sock smell and ingrate saliva off of my precious carrot and consumed it bite by bite. It took most of an hour to savor that meal. It was the best I’d had in years.

Sweet Potato Sausage Hashbrowns

This is a cross between two recipes:

The Sausage Recipe:

The Sweet Potato Recipe:

The sausage was pretty much the same from the Sausage recipe.


Rather than painstakingly cube the sweet potatoes and boil them, I used my Ninja chopper and chopped them into little pieces, being careful not to puree them. These little pieces I placed into a pan with olive oil and cooked like hashbrowns, roughly according to the Sweet Potato recipe.


Perfect for a potluck!

Saving the world one fancy hamburger at a time

I went on a food tour this weekend that was entirely out of order. You see, we started the tour with what really should have been the grand finale. “Bull City Brewery” had a fantastic hamburger and pickle chips, but what it really was selling was a sense of meaning. The proprietor told us all about the moral, environmental, and health dangers of conventional meat. The solution, as he described it, was to eat at Bull City Brewery. Indeed, he said that this restaurant is a B-corp, that is, a corporation that officially enshrines environmental and community impact as additional bottom lines alongside profit. It is one of only sixteen B-Corp restaurants in the world. The owner exhorted us to switch to completely pasture-raised meat. By eating at Bull City Brewery and its sister restaurant Pompieri Pizza, we were saving the world.

This hamburger will guarantee your eternal soul a seat at Valhalla

The problem with this is that when I went to Pizzeria Toro I expected to be similarly inspired. Instead, well, honestly I could barely hear the speech because no effort was made to give us a separate space from the noise of the main restaurant. Mostly it seemed to be about the history of the building and the ever-changing menu. I heard not one mention of how I personally was a hero by eating this pizza.

Major religions across the world neither warn against nor extol the virtues of Pizzeria Toro

Very disappointing. In Alley Twenty-Six, I learned about the suffering caused by the gin craze in the first half of the eighteenth century in Great Britain (our craft cocktails were neither helping nor hurting that cause).

The cocktails at Alley Twenty Six will provide a fun evening, but they won’t provide any particular nourishment for your conscience.

Our octopus hush puppies at Dashi  did not prompt us to briefly transform into a force for good.

screenshot_20180729-0934081Our fresh local catfish and succotash at The Piedmont offered no redemption for our personal sins.

img_20180728_174936714All in all, it was a great time for me personally, but I want to feel like me going on a food tour is a great time for the whole world.

The take-home question is this: When will all restaurants be able to make sure that my dining experience is a reason for humanity to celebrate?

As much as it pains me to do so, wiser people than me have encouraged me to let my readers know when I do not intend to be taken seriously. This is one of those instances. In fact, I do not expect every restaurant I go to to tell me I’m a wonderful human being just for eating there. I do think B-Corps are a good thing, however. Now that I know they exist, I intend to patronize more of them. They include King Arthur Flour, Ben & Jerry’s, Seventh Generation, Etsy and an ever-growing list of other companies.

Sushi Pizza

An important part of the scientific process is the reproduction of experiments. When one scientist gets a particular result, it is that scientist’s job to describe the process they used to achieve it.  Then other scientists can do the same experiment and confirm that indeed they witness the same phenomenon that the first scientist claims to have discovered.

Here I am providing a service in the same vein, but for the benefit of the culinary rather than the scientific community.  (Huibregtse, 2017) describes a “healthy” sushi pizza with a rice crust and fish toppings. Whether a dish based heavily on short-grain rice can be considered healthy is outside the scope of this work.


I collected the sashimi-grade fish from “toyo shokuhin & gift shop” in Raleigh. The proprietor was not there when I arrived. As I was trying to decipher the fish options, I heard rhythmic popping noises behind me. I listened to them as they made their way from the back of the store to the counter, and when I went to the counter I saw she was popping a strip of bubble wrap one bubble at a time. When I bought the food she asked me what I was making. I told her “sushi pizza” and showed her a picture. She asked if I was having a party, and I said, no just a date. She took out a Sapporo beer can and handed it to me. I said “for the date?” and she said “this is a reward for spending $70.”

I added tamago (japanese omelette) to the toppings, and cut the nori more thickly than Huibregtse.IMG_20180331_122454408.jpg




A few tips to get the most out of your sushi pizza:

Go light on the rice – we couldn’t eat much pizza because I’d packed so much rice into the crust, and we ended up with lots of extra toppings that we had to find other uses for or just eat sashimi-style.

Consider making a thin-crust sushi pizza and splitting the same amount of rice over two pizzas.

Use scissors on the nori, and don’t expect to need more than a sheet or two. We have so much leftover nori it’s a relief that it will last longer than the fish.

Conclusions and Future Work

Sushi pizza is a promising alternative to traditional sushi. It has the limitation that it can lead to an excess of rice in comparison to the other ingredients, but as we discuss in the Discussion section this may be ameliorated through simple experimentation.

Works Cited

Huibregtse, Kelly (January 5th, 2017) Recipe Makeover: Healthy Sushi Pizza  retrieved from