“That shiny red bell pepper, man, it wants you to check out its curves. That butter when it hits the warm skillet says, ‘Listen!’ If I crumble Gorgonzola cheese, my nose hairs are called to attention. And have you ever massaged a steak instead of, you know, hitting it with a mallet? Or kale? Because when you do, you can feel every fiber start to relax. And I swear, if you go over and taste your pot of soup, and you pause, and you decide if it needs more seasoning or not, the soup notices.”

— Cynthia Lair, “How to Cut an Onion: Cynthia Lair at TEDxRainier”