That afternoon involved four sandwiches, soda, chips, buttered toast, chocolate milk. I ate my way through the refrigerator. Mom was still away at her new job, at the woodworking studio near Micheltorena, off Sunset into the hills, and my brother and George poured sugar and jam over toast and talked about their favorite TV series with the robots while I bit and chewed and reported to George. He’d found a yellow legal pad by the phone which he held on his lap, with a list of foods in the left column and then all my responses on the right. Half hollow, I said, about my mom’s leftover tuna casserole. Awful! I said, swallowing a mouthful of my father’s butterscotch pudding from a mix, left in a bowl. Dad’s, so distracted and ziggy I could hardly locate a taste at all. The sensor did not seem to be restricted to my mother’s food, and there was so much to sort through, a torrent of information, but with George there, sitting in the fading warmth of the filtered afternoon springtime sun spilling through the kitchen windows, making me buttered toast which I ate happily, light and good with his concentration and gentle focus, I could begin to think about the layers. The bread distributor, the bread factory, the wheat, the farmer. The butter, which had a dreary tang to it. When I checked the package, I read that it came from a big farm in Wisconsin. The cream held a thinness, a kind of metallic bumper aftertaste. The milk-weary. All of those parts distant, crowded, like the far-off sound of an airplane, or a car parking, all hovering in the background, foregrounded by the state of the maker of the food.

So every food has a feeling, George said when I tried to explain to him about the acidic resentment in the grape jelly.

I guess, I said. A lot of feelings, I said.

He drew a few boxes on the yellow legal pad. Is it your feeling? he said.