A Quote by William Carlos Williams
Sometimes I find myself thinking, rather wistfully, about Lao Tzu's famous dictum: 'Govern a great nation as you would cook a small fish.' All around me I see something very different, let us say - a number of angry dwarfs trying to grill a whale.
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Govern a great nation as you would cook a small fish. Do not overdo it.
I was inspired to spend an entire year - my 65th year - reading, researching, and meditating on Lao-tzu's messages, practicing them and ultimately writing down these insights as I felt Lao-tzu wanted us to know them.
When you don't know how to cook, you just say, 'I need something quick,' and then you fry something up. Now that I cook, I think, 'Do I want to have fried fish, baked fish, or grilled fish?'
We look high and low for God, but somehow He's not there. So we blame Him and tell ourselves that He must have forgotten us. Or else we decide that He left us long ago, if He was ever around." "How strange," the little fish said, "to miss what is everywhere." "Very strange," the old whale agreed. "Doesn't it remind you of fish who say they're thirsty?
I was trying to make art that my son could look on in the future and would realize I was thinking about him very much during these times... that he can look and see my dad's thinking about me, but to also embed in these things something that is bigger than all of us.
I cook a great fish, a great salmon. I grill it, get the skin nice and crispy.
The disciples were absorbed in a discussion of Lao-Tzu's dictum: "Those who know, do not say; Those who say, do not know." When the master entered, they asked him what the words meant. Said the master, "Which of you knows the fragrance of a rose?" All of them indicated that they knew. Then he said, "Put it into words." All of them were silent.
How fishy on the fishiness scale? Ten is a stickleback and one is a whale shark." "A whale isn't a fish, Thursday." "A whale shark is--sort of." "All right, it's as fishy as a crayfish." "A crayfish isn't a fish." "A starfish, then." "Still not a fish." "This is a very odd conversation, Thursday.
I grill almost all of my fish with the skin on because that gives you real protection at least on one side. It's a nice barrier against super high heat which tends to make a lot of fish to turn really flaky. It's very easy to overcook fish on the grill. But I still brush it with oil before I start.
You would be surprised how many people that are very passionate about classical music are deeply involved in Hip Hop. You would think Jazz would be the natural associative, but it's extraordinary what kind of crossed-genre associations we are finding in digital media. And even as I'm talking about it, I find myself speaking very much more about how people are accessing that which, what I do, rather than me being preoccupied trying to market something that I do to them.
Reversal is something that has been demonstrated in a number of different animals in a number of different ways. I think that's going to translate into larger animals and humans. We won't know until we try. But we are trying 65 different genes in different combinations to see if we can reproduce the aging reversal that we've seen in small animals.
The fame thing is interesting because I never wanted to be famous, and I never dreamt I would be famous....You know I didn't think they'd rake through my bins, I didn't expect to be photographed on the beach through long lens. I never dreamt it would impact my daughter's life negatively, which at times it has. It would be churlish to say there's nothing good about being famous; to have a total stranger walk up to you as you're walking around Safeways, and say a number of nice things that they might say about your work.
If somebody tells me I'm famous I say, 'I'm not.' I can't see myself as famous and I don't think I'll ever call myself famous. I definitely don't feel famous. To me, this is just a job.
If somebody tells me I'm famous I say, 'I'm not.' I can't see myself as famous and I don't think I'll ever call myself famous. I definitely don't feel famous.
Lake Garda it's very different. The northern part of the lake is very much Loch Ness, deep sides, but as soon as you get into the south it opens out. You walk around, you see shallow waters, and you see weeds that should feed a small fish. You think, 'Ah, this is different'.
It is very important that when you put something on the grill, you leave it in place to cook. If you move it around too quickly, chances are it is going to stick.
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