I placed some of the DNA on the ends of my fingers and rubbed them together. The stuff was sticky. It began to dissolve on my skin. 'It's melting -- like cotton candy.' 'Sure. That's the sugar in the DNA,' Smith said. 'Would it taste sweet?' 'No. DNA is an acid, and it's got salts in it. Actually, I've never tasted it.' Later, I got some dried calf DNA. I placed a bit of the fluff on my tongue. It melted into a gluey ooze that stuck to the roof of my mouth in a blob. The blob felt slippery on my tongue, and the taste of pure DNA appeared. It had a soft taste, unsweet, rather bland, with a touch of acid and a hint of salt. Perhaps like the earth's primordial sea. It faded away. (originally published in in 2000).</em>
The information contained in an English sentence or computer software does not derive from the chemistry of the ink or the physics of magnetism, but from a source extrinsic to physics and chemistry altogether. Indeed, in both cases, the message transcends the properties of the medium. The information in DNA also transcends the properties of its material medium.
I was drawn to horses as if they were magnets. It was in my blood. I must have inherited from my grandfather a genetic proclivity toward the equine species. Perhaps there's a quirk in the DNA that makes horse people different from everyone else, that instantly divides humanity into those who love horses and the others, who simply don't know.