A LITTLE LESS SALT, A BIT MORE FLAVOR
FOOD (and cooking) is something everyone, including me, can appreciate. Where do I go for the latest and best food and cooking suggestions? Three places: (1) my 1950’s Betty Crocker Cookbook (yes, I still have my mother’s original); (2) The Moosewood Cookbook (a “must” if you’re an interested, partial or wholly vegetarian); and (3) The Nine Books of William Maltese’s “The Traveling Gourmand.” Yep, that last one is a standard reference by Mr. Erotica himself, soon to be a film star in the K. Simmons Productions William Maltese bio-documentary.
As for THE EDGE OF MADNESS (Aignos 2020) by Raymond Gaynor — https://www.amazon.com/dp/0999693859 — think “Soyalent Green” or worse, the ultimate solution in THE RESTAURANT AT THE END OF THE UNIVERSE, or simply the best in totally artificial food synthesizer recipes a la “Star Trek.” Ever wonder how totally vegan “bacon” or “hamburger” chefs know what “bacon” or “hamburger” tastes like? And why should vegan food taste like animal flesh and muscle anyway? What will artificial seafood taste like after a generation in which there are no more wild fish? Will the “gold standard” become goldfish? Are we losing our minds from prions transferred from animals to humans via “domestic meat?” Or will humanity simply disappear as a result of the long anticipated Malthusian food wars? Or simply abandon Mother Earth altogether and with it all memory of “natural” food (don’t get me started on what to eat on Mars Colony)?
Years ago, as Daniel S. Janik, I worked for the National Academic of Science/National Research Council, and while on assignment to NASA, developed a way to embrace the millennium-old relationship between plants and humans, using their products as was meant to be for both our benefit without ever killing the plants. In fact, I proposed before NASA that it very well might be that plants domesticated humans rather than the other way around. What better way to survive and thrive, than convincing another more agile species to selectively cultivate your own over others. Clever, those plants. Interested? Check out https://glykineroresearch.yolasite.com.
As for THE EDGE OF MADNESS (Aignos 2020) by Raymond Gaynor — https://www.amazon.com/dp/0999693859 — think “Soyalent Green” or worse, the ultimate solution in THE RESTAURANT AT THE END OF THE UNIVERSE, or simply the best in totally artificial food synthesizer recipes a la “Star Trek.” Ever wonder how totally vegan “bacon” or “hamburger” chefs know what “bacon” or “hamburger” tastes like? And why should vegan food taste like animal flesh and muscle anyway? What will artificial seafood taste like after a generation in which there are no more wild fish? Will the “gold standard” become goldfish? Are we losing our minds from prions transferred from animals to humans via “domestic meat?” Or will humanity simply disappear as a result of the long anticipated Malthusian food wars? Or simply abandon Mother Earth altogether and with it all memory of “natural” food (don’t get me started on what to eat on Mars Colony)?
Years ago, as Daniel S. Janik, I worked for the National Academic of Science/National Research Council, and while on assignment to NASA, developed a way to embrace the millennium-old relationship between plants and humans, using their products as was meant to be for both our benefit without ever killing the plants. In fact, I proposed before NASA that it very well might be that plants domesticated humans rather than the other way around. What better way to survive and thrive, than convincing another more agile species to selectively cultivate your own over others. Clever, those plants. Interested? Check out https://glykineroresearch.yolasite.com.
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