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We have recently been lucky enough to discover several previously lost diaries of French philosopher Jean-Paul Sartre stuck in between the cushions of our office sofa. These diaries reveal a young Sartre obsessed not with the void, but with food. Aparently Sartre, before discovering philosophy, had hoped to write "a cookbook that will put to rest all notions of flavor forever.'' The diaries are excerpted here for your perusal.

October 3

Spoke with Camus today about my cookbook. Though he has never actually eaten, he gave me much encouragement. I rushed home immediately to begin work. How excited I am! I have begun my formula for a Denver omelet.

October 4

Still working on the omelet. There have been stumbling blocks. I keep creating omelets one after another, like soldiers marching into the sea, but each one seems empty, hollow, like stone. I want to create an omelet that expresses the meaninglessness of existence, and instead they taste like cheese. I look at them on the plate, but they do not look back. Tried eating them with the lights off. It did not help. Malraux suggested paprika.

October 6

I have realized that the traditional omelet form (eggs and cheese) is bourgeois. Today I tried making one out of a cigarette, some coffee, and four tiny stones. I fed it to Malraux, who puked. I am encouraged, but my journey is still long.

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BARBEQUE'N with BOBBY SEALE

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WHEN IN THE COURSE OF HUMAN DEVELOPMENT it becomes necessary for us, the citizens of the earth, to creatively improve the culinary art of barbe-que'n in our opposition to the overly commercialized bondage of "cue-be-rab" (barbecuing backwards); and to assume, within the realm of palatable biological reactions to which the laws of nature and nature's God entitle us, a decent respect for all the billions of human taste buds and savory barbeque desires; we the people declare a basic barbeque bill of rights which impels us to help halt, eradicate, and ultimately stamp out "cue-be-rab!"

As the commercialized backwards "bottle-back" recipe methods pursue and invariably evince a design to reduce our backyard-picnics into burnt, half done, bland, badly seasoned, improperly pit-qued entrees, then it is the right of we the barbeque lovers of the world, to alter the cue-be-rab phenomenon and creatively change our recipe process for a more righteous saucy, down-home, wood-smoking, delectable, baste-marinating, barbeque'n methodology.

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