This week we asked Entropy contributors the very important and philosophical question: What is your spirit food?
Stephanie Tsank
I’m a calzone because on the outside I look put-together, but once you bite into it you get spurts of hot weirdness and total chaos and anxiety and hopefully cheese. This, according to my friend who I can’t tag here, but for the record she is an anchovy.
Andrea Lambert
I’m a pomegranate. I’m bright red. Once you cut me open there are just so many interesting, sweet-tasting, jewel-bright pieces to get through. It takes a lot of time to eat a pomegranate the same way I may take a lot of time and energy to deal with.
Jayinee Basu
I’m a lychee: impenetrable brown nut with thin layer of consumable sweet flesh protected by a thorny exterior.
Sara Finnerty
I think I am a watermelon. I am sweet and good, but then you might bite into a bitter black pit that you must spit out or swallow and possibly choke on. I am round-shaped, especially my belly, but I don’t have a thick skin. So I might have to rethink this.
Joseph Milazzo
Dennis James Sweeney
I think I’m quinoa. Apart from the fact that I just had a couple bowls of it, I’m small and kind of weird looking and go well with a lot of different foods (situations?), but still a lot of people don’t really know what I am.
Janice Lee
Can I be an apple fritter? I don’t have a reason or explanation. That’s just what I pick. Also, I’m craving an apple fritter.
Jeremy Hight
Years ago I found a little scrap of paper in an old closet after my mom passed away. It said, “How do you feel, Jeremy?” …”I feel like a smashed peanut butter and jelly sandwich.” -Jeremy, 5
Ever since then I feel close to those dang sandwiches, smashed or otherwise.
Nick Kocz
I am anchovies, salty and not to everyone’s liking, but there are worse things– plenty of them– to pile upon a pepperoni and mushroom pizza.
