spies make great cooks

i'm totally into spies right now.
i try to always have some audio story accompaniment while i'm cooking/crafting, and my current book-on-cd is: "legacy of ashes: the history of the CIA" by pulitzer prize-winning new york times writer tom weiner. i just started it today, having borrowed it from the library, and there are 21 1/2 hours of this unabridged version on 17 cds. so far it's pretty interesting - from what i make of his perspective it's less about denouncing the cia's role in covert operations abroad, which is what i expected, and more about outing the failure of the u.s. to have any functioning centralized intelligence body, which in turn jeopardizes national security. i think i'll learn a lot.
hey, did you hear last week that fellow smith college alumna julia child was a spy? apparently with the release of certain formerly-classified documents from the u.s. national archive, it was revealed that julia worked for the Office of Strategic Services, precursor to the CIA (as i'm learning about in my book). her notable accomplishment seems to have been inventing a shark-repellent because they were having trouble with nosy sharks setting off underwater explosives that were intended for german u-boats. really, i couldn't make this up.
also a great spy movie i watched this week: black book (zwartboek) - about a jewish lady spy who infiltrates the gestapo in the last days of the war in the netherlands. i don't think she did any cooking, but she was a great spy.