Tag: food

  • Meat, Morals, and the Myth of the “Faketarian”

    Meat, Morals, and the Myth of the “Faketarian”

    In Yasmin Tayag’s Atlantic essay, “America Is Done Pretending About Meat,” she slices through the tofu-thin veneer of plant-based hype with surgical clarity. Her subtitle—“Plant-based has lost its appeal”—isn’t just a culinary observation; it’s a cultural postmortem. In today’s ideological food fight, meat isn’t just food. It’s masculinity on a plate, red-state swagger served rare. Meanwhile, the plant-based lifestyle—once the darling of climate warriors and West Coast yoga instructors—now reeks of smugness and crumbling coastal elitism.

    Pre-pandemic, faux meat had its moment. Impossible Burgers sizzled their way into fast food joints, and Beyond Meat strutted onto grocery shelves like it was about to win a Nobel Prize in moral superiority. But somewhere between mask mandates and mutual loathing, America got bored with pretending its black bean patty was filet mignon. Political tribalism hardened, and nothing says “I vote red” like a slab of charred ribeye.

    Beyond the performative virtue signaling, there’s a more primal truth: meat is delicious. Our conscience may wag its finger over climate guilt and industrial cruelty, but our mouths water for seared fat and sizzle. And let’s be honest—those plant-based patties? Nutritional Trojan horses. They’re packed with sodium, industrial oils, and the kind of pea protein that leaves you hungry two hours later. A real burger satisfies. A fake one is cosplay.

    Tayag throws another burger on the grill: half of all self-proclaimed vegans and vegetarians are liars—“faketarians,” as my cousin calls them—quietly munching chicken wings when no one’s looking. The moral high ground is slippery when coated in barbecue sauce.

    Personally, my culinary choices are less about ethics and more about domestic diplomacy. My wife and daughters are carnivores, and I’m not about to start a civil war over tempeh. Sure, I dabble in lentils and drizzle tahini on roasted vegetables, but I still rely on Greek yogurt and whey protein to keep my muscles from filing a grievance.

    So yes, I lean plant-based, but only enough to stay credible in a Whole Foods aisle—not enough to trigger a household mutiny. Call it “functional tribalism.” Call it “married life.” Just don’t call it vegan.

  • CAR T-Cell Therapy Helped My Brother Beat a Rare Cancer

    CAR T-Cell Therapy Helped My Brother Beat a Rare Cancer

    In 2021, my younger brother faced a grim diagnosis: Burkitt lymphoma, a rare and aggressive cancer that left him with a mere three months to live. As if that wasn’t enough, he was recently divorced, his finances were in tatters following the collapse of his tech start-up, and the weight of stage-4 cancer was crushing him. The doctor, in a rare moment of compassion, suggested he create a bucket list. But fate had one last twist in store: my brother was accepted as the final participant in a groundbreaking UCSF experimental treatment known as CAR T-cell therapy.

    For three weeks, he underwent this miracle treatment, and as his recovery began, he was supposed to stay at the nearby Koz Hospitality House, a sanctuary for cancer patients. But he needed more than just a place to stay—he needed someone to help him navigate this harrowing chapter. Enter me. My college courses had all shifted online due to the pandemic, so I was able to handle my remote office hours from the Koz House. I moved in with my brother for two weeks, and though it was a challenge, it felt like a moral imperative to be by his side.

    What followed was nothing short of miraculous. Not only did my brother defy the odds and beat the cancer—the enormous tumor in his chest vanished—but the absence of chemotherapy meant he was full of energy. We walked several miles a day in the warm embrace of the Golden Gate Park sunshine, and dined out at local restaurants, with our absolute favorite being the Bibimbap from a charming Korean café within walking distance of the Koz House.

    Imagine, if you will, a plate that could make the gods weep with joy: the luxurious Bibimbap. At its core is a steaming mound of jasmine rice, each grain perfectly cooked and slightly caramelized around the edges, promising a delightful crunch. This foundation is adorned with a vibrant array of vegetables that seem to dance in a riot of color. There are tenderly crisp shredded carrots, their bright orange sweetness a contrast to the emerald-green spinach, delicately sautéed to perfection. Thin strips of julienned shiitake mushrooms lend an earthy umami, while sautéed zucchini adds a touch of sweetness, and crunchy bean sprouts offer a refreshing snap.

    Amid this colorful tableau, slices of seasoned beef—tender and juicy, marinated in a rich blend of soy sauce, garlic, and sesame oil—rest in harmonious balance with the vegetables. Atop this culinary masterpiece is a perfectly fried egg, its golden yolk a glossy orb of creamy richness, its edges crisply caramelized for a delightful textural contrast. A bold dollop of gochujang, a spicy-sweet fermented chili paste, sits at the center, its fiery kick slicing through the richness with vibrant heat.

    A sprinkling of sesame seeds, their nutty aroma mingling with the dish’s complex flavors, completes the ensemble. Thinly sliced scallions add a touch of freshness, and a drizzle of toasted sesame oil imparts a deep, nutty undertone. Every bite of this artful creation is a testament to the balance of textures and flavors—a celebration of umami, sweetness, and spice that transforms each meal into a joyous feast.

    Watching my brother relish every bite of this extraordinary Bibimbap was more than just a culinary delight—it felt like witnessing a healing miracle. It was as though this renowned Korean dish held within it a secret power, a savory balm that not only nourished his body but also rejuvenated his spirit, making him heal before my very eyes.

  • The Reuben Sandwich Standoff

    The Reuben Sandwich Standoff

    In 1983, I was a humble college student working at Jackson’s Wine & Spirits, conveniently located next to the illustrious Claremont Hotel in Berkeley. This wasn’t just any wine store—it had a deli too, where the drama unfolded like a soap opera on rye bread. 

    One fateful afternoon, a man in his fifties, who had the unmistakable air of a New Yorker transplanted to the west coast, waltzed in and ordered a Reuben sandwich.

    Enter George, our deli manager and fellow New Yorker, who was a 300-pound titan with a penchant for thick black-framed glasses and a cigar stub that seemed permanently fused to his lips. George was the kind of guy who could turn ordering a sandwich into a WWE smackdown. George, in his infinite deli wisdom, asked the customer what kind of cheese he wanted on his Reuben.

    This question, apparently, was a direct assault on the customer’s very essence. With all the drama of a Shakespearean tragedy, the customer launched into an impassioned monologue. “A Reuben sandwich is rye bread, corned beef, Swiss cheese, sauerkraut, and Russian dressing!” he proclaimed, as if he were revealing the secret formula to eternal life.

    George, unimpressed by this unsolicited lecture and clearly unamused by the customer’s attempt to rewrite Reuben history, repeated his question: “What kind of cheese do you want?”

    The customer’s face turned the color of a cherry tomato as he launched into his tirade once more, listing the sacred ingredients with the fervor of a man defending his homeland. The two New Yorkers engaged in an epic standoff, a duel of stubbornness, each more entrenched in their own version of Reuben orthodoxy.

    The debate reached such a fever pitch that the customer exploded in a flurry of expletives that could have given a sailor pause and stormed out, declaring he would never do business with a deli that dared question his Reuben expertise.

    To this day, I marvel at the sheer audacity of these two colossal egos. One was denied his lunch, and the other was deprived of a sale, all because neither would concede an inch. It was a lesson in culinary pride and stubbornness—a Reuben sandwich standoff for the ages.

  • The gastronomic equivalent of putting a monocle on a raccoon

    The gastronomic equivalent of putting a monocle on a raccoon

    As a kid, my taste buds were on a non-stop joyride with Pigs In a Blanket—those glorious cocktail sausages swaddled in Pillsbury Crescent Rolls, dunked with the carefree abandon of a sugar-high toddler in cheddar cheese, spicy mustard, and barbecue sauce. They were the epitome of childhood bliss.

    Fast forward to adulthood, and we must now suffer Luxury Reinterpretation. This is the gastronomic equivalent of putting a monocle on a raccoon. The process involves taking our beloved comfort foods like Pigs in a Blanket, grilled-cheese sandwiches, and Sloppy Joes, and draping them in so much opulence that you’d think they were being prepared for a royal banquet. We’re talking artisan breads that cost more than a week’s groceries, freshly baked brioche buns, and French cheeses so refined they practically come with a family crest.

    In this upscale twist, culinary wizards employ techniques that sound like they belong in a sci-fi film—slow cooking, smoking, and sous-vide. Flavors are layered with truffle oil, caramelized onions, and sautéed mushrooms, all artfully plated with microgreens, edible flowers, and a drizzle of balsamic reduction that could double as abstract art. There’s even a heart-wrenching narrative woven into the dish, involving deep-rooted culinary traditions or some distant great-grandmother who once served peas on an antique platter.

    The lengths to which we’ll go to gild the lily of our childhood comfort foods is a testament to our fear of being judged for enjoying simple pleasures. Sometimes, all I want is to revel in the uncomplicated joy of Pigs in a Blanket without all the pomp and circumstance. But no, in the world of haute cuisine, even the humble piggy-in-a-blanket must be paraded around in a tuxedo and given a backstory worthy of Shakespearean drama. And so, we drape our comfort foods in an extravagant cloak of sophistication, proving once and for all that our insecurities are as elaborate as the dishes we create.

    This scenario exposes the fact that the move to “Luxury Reinterpretation” isn’t just a culinary choice—it’s a full-blown identity crisis, a performance art piece meant to scream, Look how refined I’ve become! Remember: No matter how much balsamic reduction you drizzle, a piggy-in-a-blanket in a tuxedo is still just a piggy in a blanket—albeit one sweating under the weight of insecurity and overpriced truffle oil.

  • The Great 70s Oyster Feasts at Pt. Reyes

    The Great 70s Oyster Feasts at Pt. Reyes

    Every summer from 1975 to 1979, my family and a small oyster-guzzling army—ten other families and a battalion of friends—made the pilgrimage to Pt. Reyes Beach. Our sacred mission? To consume shellfish on a biblical scale.

    Johnson’s Oyster Farm supplied us with what felt like truckloads of oysters—so many that if the ocean had suddenly run dry, we wouldn’t have batted an eye. From noon to sunset, we devoured an obscene amount of barbecued oysters, each one bathed in garlic butter and an irresponsible amount of Tabasco. Thousands of loaves of garlic bread disappeared as though vaporized by our gluttony. The meal concluded with slices of chocolate cake so enormous they could have doubled as structural support beams.

    We punctuated this orgy of excess with reckless ocean dives, dismissing dire warnings of great white shark sightings because, in our teenage arrogance, we assumed the sharks would respect our dominance. Emerging from the waves, our pecs glistening with rivulets of saltwater like bronzed demigods, we returned to the picnic tables to resume our assault on the oyster supply.

    By the summer of ‘78, I had evolved into full teenage hedonist mode. That year, rather than going home with my parents, I hitchhiked in the back of a truck with a bunch of people I’d just met—because, clearly, nothing bad ever happened to sweaty, sunburned teenagers full of shellfish riding in the open bed of a moving vehicle. We were feral, fearless, and slightly delirious from a day of unchecked indulgence.

    Stuffed to the gills and feeling like King Neptune in a food coma, we stared at the stars with the vacant, glazed expressions of reptiles digesting a large meal. We swapped wild stories, unconcerned with documenting a single moment. No selfies. No calorie counting. No checking the time. Just a glorious, unrecorded blur of feasting, friendship, and youthful delusion.

    Those were happy days indeed—a time before food guilt, before social media, before adulthood ruined everything. And like all golden eras, it is gone forever.

  • The Day I Failed the Ishihara Color Blindness Test

    The Day I Failed the Ishihara Color Blindness Test

    For years, I harbored a vague but nagging suspicion that peanut butter was green. Why? No clue—until 1971, when the grim truth revealed itself under the fluorescent doom of Independent Elementary’s nurse’s office.

    It was the day of the Ishihara Color Blindness Test, a supposedly routine exercise in humiliation where each fifth grader took turns peering into an illuminated contraption to identify numbers and shapes hidden in a field of colored dots. My classmates breezed through it like game show contestants, rattling off answers with the breezy confidence of children who’d never questioned their own eyesight.

    Then it was my turn.

    I stared into the glowing abyss. Saw nothing. Blinked. Still nothing.

    The nurse grew impatient. “Well? Can’t you see anything?”

    I could not.

    The room erupted in laughter. Congratulations—I was officially hopelessly color-blind, a medical outcast, a social leper. For the remainder of the morning, my classmates regarded me like a rare museum specimen. This boy thinks peanut butter is green. Proceed with caution.

    But fate, as it turns out, is not without a sense of humor.

    During lunch recess, the hierarchy of fifth-grade cruelty shifted. Kickball—a sport where raw physical dominance could overwrite even the most damning personal defect—offered me an unexpected shot at redemption. As the ball rolled toward me, I summoned the might of my tree-trunk leg, swung with the force of a caffeinated mule, and launched that red rubber sphere over everyone’s heads. It sailed past the outfield, past the schoolyard, and over the fence—finally splashing down into the backyard swimming pool of a bewildered suburbanite several blocks away.

    For a brief, glorious moment, I was no longer the kid who saw peanut butter in the wrong spectrum. I was a legend. The freakishly strong fifth grader with the foot of an Olympian and the trajectory of a human cannon.

    Lesson learned: You may be ridiculed for believing peanut butter is green, but if you channel your inner Herman Munster and kick a ball into another ZIP code, nobody gives a damn about your defective eyeballs. Heroism comes in many shades—even if you can’t see them.

  • Authenticity or Evolution? The Cultural Legacy of Mexican and Chinese Food in America

    Authenticity or Evolution? The Cultural Legacy of Mexican and Chinese Food in America

    This is the third essay prompt for my critical thinking class:

    Authenticity or Evolution? The Cultural Legacy of Mexican and Chinese Food in America

    For many, food is more than sustenance—it is tradition, identity, and history. But what happens when traditional dishes evolve to fit new cultural landscapes? Should Americanized versions of Mexican and Chinese cuisine—from General Tso’s chicken to Tex-Mex burritos—be embraced as a vibrant contribution to culinary history, or dismissed as inauthentic imitations?

    This 1,700-word argumentative essay (MLA format required) invites you to examine how cultural adaptation and survival shape food traditions. Using Gustavo Arellano’s essay “Let White People Appropriate Mexican Food” and Ian Cheney’s documentary The Search for General Tso as key references, along with additional essays on the subject, you will defend, refute, or complicate the claim that labeling these cuisines as “inauthentic” ignores the deeper realities of immigration, adaptation, and resilience.

    Key Questions to Explore:

    • How do American Chinese and modern Mexican cuisines reflect adaptation and survival rather than cultural betrayal?
    • In what ways have these culinary shifts helped immigrant communities overcome economic and social adversity?
    • Does the concept of “authenticity” erase the ingenuity and history behind these evolving dishes?
    • How does food innovation expand cultural influence, making ethnic cuisines more accessible and desirable to broader audiences?

    Required Sources:

    Use a minimum of four sources from the following list, cited in MLA format:

    • Gustavo Arellano – “Let White People Appropriate Mexican Food”
    • Ian Cheney’s documentary – The Search for General Tso
    • Charles W. Hayford – “Who’s Afraid of Chop Suey”
    • Cathy Erway – “More Than ‘Just Takeout’”
    • Kelley Kwok – “‘Not Real Chinese’: Why American Chinese Food Deserves Our Respect”
    • Jiayang Fan – “Searching for America with General Tso”

    Suggested Essay Structure:

    I. Introduction (200-300 words)

    • Introduce the debate over culinary authenticity and how it applies to Mexican and Chinese food in America.
    • Present your thesis—whether you believe these evolving cuisines should be celebrated, criticized, or viewed with a nuanced perspective.
    • Briefly mention the key sources you will use to support your argument.

    II. The Case for Culinary Evolution (400-500 words)

    • Use Arellano’s claim that Mexican cuisine thrives on adaptability to explore how tacos, burritos, and other dishes have been reshaped by cultural influences.
    • Reference The Search for General Tso to highlight how Chinese immigrants adapted their cuisine to American tastes while maintaining entrepreneurial success.
    • Use Erway’s essay to examine how evolving cuisines serve as a source of creativity and pride for immigrant communities.

    III. Overcoming Racism and Economic Hardship (400-500 words)

    • Draw on Jiayang Fan’s argument that Chinese food’s popularity in America is inseparable from immigrant struggles, where adaptation was a tool for survival.
    • Explore how Tex-Mex and Chop Suey—despite being dismissed as “inauthentic”—helped immigrant communities establish visibility and economic stability.

    IV. Challenging the Authenticity Argument (400-500 words)

    • Use Kelley Kwok’s essay to challenge the myth that American Chinese food is “not real Chinese food” and explore what “authentic” really means.
    • Argue that cuisine is never static—traditions themselves were once innovations, influenced by migration and cultural blending.
    • Acknowledge the importance of preserving traditional dishes but emphasize how adaptation allows for survival and cultural expansion.

    V. Counterargument and Rebuttal (300-400 words)

    • Address critics who argue that Americanized versions of ethnic cuisine dilute culture or exploit culinary traditions for profit.
    • Rebut by emphasizing that adaptation does not erase tradition but extends its cultural reach, making food a dynamic part of identity.

    VI. Conclusion (200-300 words)

    • Reaffirm your thesis, reflecting on how evolving cuisines shape multicultural identity and bridge cultural divides.
    • Highlight how food tells a larger story of resilience, creativity, and the blending of cultures in an interconnected world.

    Final Thoughts:

    This essay challenges you to rethink the definition of authenticity in cuisine. By exploring how food evolves through necessity, survival, and creativity, you will craft an argument that goes beyond simplistic debates and acknowledges both the importance of tradition and the power of adaptation.

  • DEATH BY SNACKS

    DEATH BY SNACKS

    After dinner, my wife and I luxuriated in a couple of Arrested Development reruns, marveling at the genius of Mitchell Hurwitz and Ron Howard. The show, an absurdist ode to familial dysfunction, felt decades ahead of its time—sharp enough to leave paper cuts on your brain. During the opening credits, I rose from the couch with noble intentions: I was off to fetch my so-called “satiety apple,” a modest, virtuous snack that allegedly curbs my post-dinner cravings without derailing my calorie count.

    But as I crossed the kitchen, fate—or treachery—beckoned me toward the microwave. There it sat: a pie box, faintly glowing, practically humming a siren song of buttery crust and spiced filling. One peek inside, and there it was—the last slice of Thanksgiving pie, radiating the kind of allure that no apple could ever muster.

    Before I knew it, I was hunched over the sink, inhaling that pie like a feral animal who’d just discovered civilization’s baked goods. Crumbs flew. Filling dripped. I was mid-bite, fully in beast mode, when my daughter Alison walked in. She stopped, surveyed the scene, and with surgical precision, dropped her line: “When’s the last time you were on a diet?”

    I froze mid-chew, my cheeks puffed out like a chipmunk caught in a raid. “A single slice of pie hardly merits such harsh judgment,” I said, wiping a smear of whipped cream off my chin.

    “Don’t be so defensive,” she said, her voice carrying the kind of condescension only a teenage girl can master. “I’m just asking—when was the last time you were on a diet?”

    “I didn’t realize you were the official historian of my weight management strategies,” I shot back, trying to maintain some shred of dignity.

    “What strategy?” she deadpanned, her tone as flat as the pie tin now sitting empty in the sink.

    I opened my mouth in an exaggerated display of mock offense, as if her words had wounded me so deeply that I could only respond with silence. We laughed, but the truth landed like a sucker punch: despite my heroic kettlebell workouts and high-protein meal plans, my daughter saw me for what I really was—a fat slob, undone by my inability to resist the siren song of leftover pie.

    My conversation with my daughter hit a nerve: my relationship with food is less of a partnership and more of a chaotic entanglement worthy of a reality show. I’m living with a chronic condition others have dubbed food noise—the relentless, mind-consuming obsession with food. It’s not just a passing craving; it’s a full-time occupation. Food noise is that little gremlin in your head planning tomorrow’s breakfast while you’re still wiping pie crumbs off your shirt from dinner. It’s exhausting, intrusive, and, frankly, a massive pain in the ass.

    I’ve tried all the supposed solutions. High-protein meals? Check. Fiber-packed fruits and veggies? Done. Permission to eat favorite foods to deflate their psychological power? Sure, why not. Listening to my so-called “hunger cues”? Please, those cues have been drowned out by a symphony of appetite louder than a Wagner opera. The truth is, my love of food has nothing to do with hunger. This isn’t about survival—it’s about passion.

    I crave food the way a musician craves music, except instead of performing Beethoven’s Ninth, I’m inhaling pie and serenading a protein bar like it’s my muse. Eating isn’t just sustenance; it’s a full-body euphoria, a never-ending sonata of chewing that I never want to end.

    So here I am, a helpless Snack Serenader, crooning over every dish like it’s the centerpiece of my magnum opus. Pie, pasta, cereal, or steak—it doesn’t matter. They’re all part of the eternal love song I sing to food, even as it steamrolls my willpower and expands my waistline. And while it may sound romantic, let’s be honest: it’s less about joy and more about imprisonment. I don’t just eat food; I worship it. I’m not hungry for a meal; I’m desperate for an encore. Just as a Beethoven superfan can lose themselves in the ninth symphony on repeat, I want to marinate in a bottomless jacuzzi of flavor, chewing my way through life’s buffet like a one-man marching band of mastication.

    As a Snack Serenader, I croon love songs to everything from pie to chicken shawarma. That Thanksgiving slice of pie wasn’t dessert; it was a crescendo. A bag of chips isn’t a snack; it’s an aria. And here I am, the tragic hero, swooning over leftovers as my waistline rolls its eyes and mutters, “You’re killing me.”

    The irony isn’t lost on me that I began this post with Arrested Development while chronicling my sink-side pie binge—a man-child devouring apple pie like it was the elixir of life, all under the unimpressed gaze of my daughter. Uncontrolled eating, it seems, is less about hunger and more about a deep-seated infantilization for which there’s no cure, just a lifetime subscription.

  • Where ChatGPT falls short as a writing tool

    Where ChatGPT falls short as a writing tool

    In More Than Words: How to Think About Writing in the Age of AI, John Warner points out just how emotionally tone-deaf ChatGPT is when tasked with describing something as tantalizing as a cinnamon roll. At best, the AI produces a sterile list of adjectives like “delicious,” “fattening,” and “comforting.” For a human who has gluttonous memories, however, the scent of cinnamon rolls sets off a chain reaction of sensory and emotional triggers—suddenly, you’re transported into a heavenly world of warm, gooey indulgence. For Warner, the smell launches him straight into vivid memories of losing his willpower at a Cinnabon in O’Hare Airport. ChatGPT, by contrast, is utterly incapable of such sensory delirium. It has no desire, no memory, no inner turmoil. As Warner explains, “ChatGPT has no capacity for sense memory; it has no memory in the way human memory works, period.”

    Without memory, ChatGPT can’t make meaningful connections and associations. The cinnamon roll for John Warner is a marker for a very particular time and place in his life. He was in a state of mind then that made him a different person than he was twelve years later reminiscing about the days of caving in to the temptation to buy a Cinnabon. For him, the cinnamon roll has layers and layers of associations that inform his writing about the cinnamon roll that gives depth to his description of that dessert that ChatGPT cannot match.

    Imagine ChatGPT writing a vivid description of Farrell’s Ice Cream Parlour. It would perform a serviceable job describing the physical layout–the sweet aroma of fresh waffle cones, sizzling burgers, and syrupy fudge;  the red-and-white striped wallpaper stretched from corner to corner, the dark, polished wooden booths lining the walls; the waitstaff, dressed in candy-cane-striped vests and straw boater hats, and so on. However, there are vital components missing in the description–a kid’s imagination full of memories and references to their favorite movies, TV shows, and books. The ChatGPT version is also lacking in a kid’s perspective, which is full of grandiose aspirations to being like their heroes and mythical legends. 

    For someone who grow up believing that Farrell’s was the Holy Grail for birthday parties, my memory of the place adds multiple dimensions to the ice cream parlour that ChatGPT is incapable of rendering:

    When I was a kid growing up in the San Francisco Bay Area in the 1970s, there was an ice creamery called Farrell’s. In a child’s imagination, Farrell’s was the equivalent of Willy Wonka’s Chocolate Factory. You didn’t go to Farrell’s often, maybe once every two years or so. Entering Farrell’s, you were greeted by the cacophony of laughter and the clinking of spoons against glass. Servers in candy-striped uniforms dashed around with the energy of marathon runners, bearing trays laden with gargantuan sundaes. You sat down, your eyes wide with awe, and the menu was presented to you like a sacred scroll. You don’t need to read it, though. Your quest was clear: the legendary banana split. When the dessert finally arrived, it was nothing short of a spectacle. The banana split was monumental, an ice cream behemoth. It was as if the dessert gods themselves had conspired to create this masterpiece. Three scoops of ice cream, draped in velvety hot fudge and caramel, crowned with mountains of whipped cream and adorned with maraschino cherries, all nestled between perfectly ripe bananas. Sprinkles and nuts cascaded down the sides like the treasures of a sugar-coated El Dorado. As you took your first bite, you embarked on a journey as grand and transformative as any hero’s quest. The flavors exploded in your mouth, each spoonful a step deeper into the enchanted forest of dessert ecstasy. You were not just eating ice cream; you were battling dragons of indulgence and conquering kingdoms of sweetness. The sheer magnitude of the banana split demanded your full attention and stamina. Your small arms wielded the spoon like a warrior’s sword, and with each bite, you felt a mixture of triumph and fatigue. By the time you reached the bottom of the bowl, you were exhausted. Your muscles ached as if you’d climbed a mountain, and you were certain that you’d expanded your stomach capacity to Herculean proportions. You briefly considered the possibility of needing an appendectomy. But oh, the glory of it all! Your Farrell’s sojourn was worth every ache and groan. You entered the ice creamery as an ordinary child and emerged as a hero. In this fairy-tale-like journey, you had undergone a metamorphosis. You were no longer just a scrawny kid from the Bay Area; you were now a muscle-bound strutting Viking of the dessert world, having mastered the art of indulgence and delight. As you returned home, the experience of Farrell’s left a lasting imprint on your soul. You regaled your friends with tales of your conquest, the banana split becoming a legendary feast in the annals of your childhood adventures. In your heart, you knew that this epic journey to Farrell’s, this magical pilgrimage, had elevated you to the ranks of dessert royalty, a memory that would forever glitter like a golden crown in the kingdom of your mind. As a child, even an innocent trip to an ice creamery was a transformational experience. You entered Farrell’s a helpless runt; you exited it a glorious Viking. 

    The other failure of ChatGPT is that it cannot generate meaningful narratives. Without memory or point of view, ChatGPT has no stories to tell and no lessons to impart. Since the days of our Paleolithic ancestors, humans have shared emotionally charged stories around the campfire to ward off both external dangers—like saber-toothed tigers—and internal demons—obsessions, pride, and unbridled desires that can lead to madness. These tales resonate because they acknowledge a truth that thoughtful people, religious or not, can agree on: we are flawed and prone to self-destruction. It’s this precarious condition that makes storytelling essential. Stories filled with struggle, regret, and redemption offer us more than entertainment; they arm us with the tools to stay grounded and resist our darker impulses. ChatGPT, devoid of human frailty, cannot offer us such wisdom.

    Because ChatGPT has no memory, it cannot give us the stories and life lessons we crave and have craved for thousands of years in the form of folk tales, religious screeds, philosophical treatises, and personal manifestos. 

    That ChatGPT can only muster a Wikipedia-like description of a cinnamon roll hardly makes it competitive with humans when it comes to the kind of writing we crave with all of our heart, mind, and soul. 

    One of ChatGPT’s greatest disadvantages is that, unlike us, it is not a fallen creature slogging through the freak show that is this world, to use the language of George Carlin. Nor does ChatGPT understand how our fallen condition can put us at the mercy of our own internal demons and obsessions that cause us to warp reality that leads to dysfunction. In other words, ChatGPT does not have a haunted mind and without any oppressive memories, it cannot impart stories of value to us.

    When I think of being haunted, I think of one emotion above all others–regret. Regret doesn’t just trap people in the past—it embalms them in it, like a fly in amber, forever twitching with regret. Case in point: there are  three men I know who, decades later, are still gnashing their teeth over a squandered romantic encounter so catastrophic in their minds, it may as well be their personal Waterloo.

    It was the summer of their senior year, a time when testosterone and bad decisions flowed freely. Driving from Bakersfield to Los Angeles for a Dodgers game, they were winding through the Grapevine when fate, wearing a tie-dye bikini, waved them down. On the side of the road, an overheated vintage Volkswagen van—a sunbaked shade of decayed orange—coughed its last breath. Standing next to it? Four radiant, sun-kissed Grateful Dead followers, fresh from a concert and still floating on a psychedelic afterglow.

    These weren’t just women. These were ethereal, free-spirited nymphs, perfumed in the intoxicating mix of patchouli, wild musk, and possibility. Their laughter tinkled like wind chimes in an ocean breeze, their sun-bronzed shoulders glistening as they waved their bikinis and spaghetti-strap tops in the air like celestial signals guiding sailors to shore.

    My friends, handy with an engine but fatally clueless in the ways of the universe, leaped to action. With grease-stained heroism, they nursed the van back to health, coaxing it into a purring submission. Their reward? An invitation to abandon their pedestrian baseball game and join the Deadhead goddesses at the Santa Barbara Summer Solstice Festival—an offer so dripping with hedonistic promise that even a monk would’ve paused to consider.

    But my friends? Naïve. Stupid. Shackled to their Dodgers tickets as if they were golden keys to Valhalla. With profuse thanks (and, one imagines, the self-awareness of a plank of wood), they declined. They drove off, leaving behind the road-worn sirens who, even now, are probably still dancing barefoot somewhere, oblivious to the tragedy they unwittingly inflicted.

    Decades later, my friends can’t recall a single play from that Dodgers game, but they can describe—down to the last bead of sweat—the precise moment they drove away from paradise. Bring it up, and they revert into snarling, feral beasts, snapping at each other over whose fault it was that they abandoned the best opportunity of their pathetic young lives. Their girlfriends, beautiful and present, might as well be holograms. After all, these men are still spiritually chained to that sun-scorched highway, watching the tie-dye bikini tops flutter in the wind like banners of a lost kingdom.

    Insomnia haunts them. Their nights are riddled with fever dreams of sun-drenched bacchanals that never happened. They wake in cold sweats, whispering the names of women they never actually kissed. Their relationships suffer, their souls remain malnourished, and all because, on that fateful day, they chose baseball over Dionysian bliss.

    Regret couldn’t have orchestrated a better long-term psychological prison if it tried. It’s been forty years, but they still can’t forgive themselves. They never will. And in their minds, somewhere on that dusty stretch of highway, a rusted-out orange van still sits, idling in the sun, filled with the ghosts of what could have been.

    Humans have always craved stories of folly, and for good reason. First, there’s the guilty pleasure of witnessing someone else’s spectacular downfall—our inner schadenfreude finds comfort in knowing it wasn’t us who tumbled into the abyss of human madness. Second, these stories hold up a mirror to our own vulnerability, reminding us that we’re all just one bad decision away from disaster.

    As a teacher, I can tell you that if you don’t anchor your ideas to a compelling story, you might as well be lecturing to statues. Without a narrative hook, students’ eyes glaze over, their minds drift, and you’re left questioning every career choice that led you to this moment. But if you offer stories brimming with flawed characters—haunted by regrets so deep they’re like Lot’s wife, frozen and unmovable in their failure—students perk up. These narratives speak to something profoundly human: the agony of being broken and the relentless desire to become whole again. That’s precisely where AI like ChatGPT falls short. It may craft mechanically perfect prose, but it has never known the sting of regret or the crushing weight of shame. Without that depth, it can’t deliver the kind of storytelling that truly resonates.

  • Never Insult Your Guests with Mock Apple Pie

    Never Insult Your Guests with Mock Apple Pie

    One fateful evening in 1982, as I was nestled on the couch like a potato after a long day, I tuned into a San Francisco KQED comedy special. Enter Bob Sarlatte, a comedian with a chin so bold it could be used as a paperweight and a grin so snide it seemed to have its own agenda. He took aim at the pièce de résistance of culinary chicanery: the Ritz Crackers recipe for Mock Apple Pie. Sarlatte was on a mission to uncover the absurdity behind Ritz’s audacious claim of making apple pie with, wait for it, crackers instead of apples. He was incredulous, practically frothing at the mouth as he dissected this travesty. “Why on earth,” he demanded, “would Ritz, in all their cracker-clad glory, boast about a recipe that doesn’t even remotely involve apples?” According to Sarlatte, this so-called “apple pie” was like calling a desert a beach because it had sand—except the sand was made of crushed Ritz crackers, and the beach was a figment of your imagination. The comedian was in no mood for Ritz’s grandstanding. To him, this wasn’t a culinary innovation; it was a culinary catastrophe. He took Ritz to task for attempting to pass off a cracker conglomeration as apple pie, as if the lack of fruit was a feature, not a flaw. “Who,” Sarlatte railed, “are you going to serve this Mock Apple Pie to? Your mock friends? People who enjoy mockery served with a side of disappointment?” Sarlatte’s razor-sharp wit wasn’t just about lampooning a recipe—it was about exposing a greater travesty: the shameless elevation of a subpar substitute as a triumph of creativity. This wasn’t a clever culinary trick; it was an insult wrapped in a cracker crust. Bob Sarlatte laid bare the staggering lack of self-awareness and the brazen audacity required to serve such an ersatz “apple” pie with a smug smile. It was a masterclass in how to serve up an insult with a cherry on top, minus the apple, of course.