John Cage FOOD SEX ART the Starving Artist's Cookbook 

this question still haunts me

that's exactly what it is! from John Cage's own macrobiotic cookbook "Choose a large round pot (e.g., Le Creuset). Start with water from soaking seaweed (Mekabu is especially good) or from cooking 100% buckwheat soba. Add a ny vegetables (roots and / or leafy ones and / or mushrooms: burdock, carrots, etc., first; at the last minute radish, turnip tops or even fresh carrot tops put through the Cuisinart) and / or beans, cooked rice, etc., but nothing cooked in oil. Keep on th e stove, not necessarily on a fire except when warming up or adding root vegetables. Change the flavor each day by the addition of leftovers or an entirely new ingredient such as freshly chopped (in a Cuisinart) parsley or mustard greens. Before each servi ng add Bragg’s Liquid Aminos or some other vegetable protein or tamari to taste, and freshly ground pepper. When it gets too dry add more liquid and vice versa. It is especially good served with freshly cooked or leftover soba or rice. " johncage.org/blog/Cage_Macrobiotic_Recipes.pdf

C. Szustak ah the internet always delivers... thanks so much! :)