Years ago, my grandmother’s narration turned the Georgia Aquarium into a cafeteria. Grilled with a black bean sauce (bignose unicornfish). Braised, in a ginger soup (green sea turtle). Fried, with a chili and garlic sauce (big bellied seahorse). I thought of her as I gathered acorns today from the front yard. There is so much food all around — in this case, literally under my feet: three buckets of acorns from a single oak tree. Maybe, taking after my grandmother, we should grant everything alive a presumption of edibility. Suddenly, abundance.