As far as I can tell, I’ll either succumb to some opportunistic infection, for which I’ve refused antibiotics in advance, or, having similarly declined forced feeding, I’ll starve to death. ... I don’t know how long it takes to die of starvation, or whether it hurts, but I dread it, just as I dread my sons watching me go like that. Because that is what they will remember, their mother reduced to a bag of bones.

With a malicious grin that implies I know something you don’t.

Sometimes when I’m on a plane, as I often am, the weather is rough and we’re worried about going down. I think: If I hold the hand of the person next to me, I’ll be holding everyone’s hand. Like my dear friend, the late Wilma Mankiller, principal chief of the Cherokee Nation, I want to know: I’m going to the other side of the mountain.

It was this celestial splendor that suddenly made me realize how little time, how little life, I had left. My sense of the heavens’ beauty, of eternity, was inseparably mixed for me with a sense of transience — and death. ... I told my friends Kate and Allen, “I would like to see such a sky again when I am dying.” “We’ll wheel you outside,” they said.

I believe that that is a fast-food myth to get us out there buying whatever they’re selling because I know that beans and greens are very, very affordable.

There’s no such thing as cheap food. It can be affordable, but it can never be cheap. I think that’s something we’ve been indoctrinated by fast food culture to believe, that it can be cheap – that it can be fast, cheap, and easy. But every culture since the beginning of time has thought of food as something precious, and that’s the way I think about it. I want to give my money to the people who take care of the land, and who grow that food.

The inclination to pretend I read a friend’s book when maybe I didn’t completely finish.

And what happens for me is that I make a pot of beans on Sunday. And I also make some greens with chard, whatever I have available. And when I come to cook a meal or even to make myself breakfast, I may warm up some of those beans. I put a little tortilla right on the fire. I fill it up with the beans, maybe a little hot pepper, and I eat it. And that takes me exactly two minutes, three minutes, maybe. But it’s knowing how to cook. Those basic things have been taken away from us.

I decided that my attention would be in the dining room. I haven’t cooked in 28 years at Chez Panisse. ... I didn’t intend to be out of the kitchen. ... Now I’m in a different world and I contribute to the collaboration of the kitchen and I’m always working with a group of colleagues who inspire me, but I really miss being actually in the solving of the performance, that effort to really come up with dishes that are delicious and right.

Shopping at the organic farmers market, buying whatever’s in season that looks the ripest and most vibrant, and bringing it home to cook with my friends.