Blow me a turkey.

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Thanks to a friend’s Facebook post, I’ve found the motherlode of disgusting gumballs, here. Don’t get me wrong, I’m psyched about the Thanksgiving ones (awesome for budget and waistline). But the meatball and cupcake flavors — in fact, even seeing the words “meatball” and “gum” within spitting distance of each other — are a kick in the stomach. Curiously, the roast beef ones don’t bother me at all.

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What I like best about the confections is the tin, the idea that a rough facsimile of the biggest meal of the year fits into such a petite container. Also oddly satisfying is the fact that Thanksgiving dinner is stripped to its essence and represented by a mere three flavors: turkey, of course, cranberry and pumpkin pie (stuffing should be in the mix, but this is a quibble). Capitalism is skilled at repackaging entire holidays as humble kickshaws or Las-Vegas-style monumentos. That is, most places in the U.S. it’s easy to score a very small coffee, say, or a very large one, but more difficult to find a satisfying medium. Not surprising, given what we think of moderates and the middle-ground in this country — or should I say fence-sitters and flip-floppers. So the festive gumballs are the alluring miniature–tidy, colorful, collectible, as authentically retro as anything at Restoration Hardware.

But this is about Thanksgiving gum. And the fact that it could constitute most of our celebration this year, as we will not be traveling to spend the holiday with family, nor will we be with friends. In fact, I can easily see this becoming a new ritual for my husband and me — settling into a cozy hotel bar on Turkey Day, ordering a couple of gin fizzes, and blowing parade-float-sized turkey-flavored bubbles that pop and cling to our lips.

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Welcome to the lost and sold.

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Five years ago my husband and I honeymooned in Europe. Before leaving the U.S., we researched our trip online and in books and asked friends and family what to do. There were lists, maps, plans, tips, dogeared pages, highlighted printouts, binder clips, folders, folders for folders. Once we’d crossed the pond, however, we decided to set aside a couple days in each city just to walk — along rivers, mostly. We would stroll, take long-cuts, slip down alleyways, generate meanders and tributaries and simply get lost. Losing oneself in Paris and London is pretty easy, and easier still in Wales, where one could map every toe-hold and still feel dislocated (part of it is the language, with names like Ystradgynlais and Llanfairfechan, another part might be how rural much of the country is).

hay castle bookshop, courtyard

hay castle bookshop, courtyard

After spending a few days in London, we took off for Hay-on-Wye, Wales (in Welsh the town name is Y Gelli Gandryll). Hay was recommended by a friend who’d spent several years studying in Cardiff and who had gone to Hay, aka “The Town of Books,” and found it “magical.” We traveled by late-afternoon train to Hereford, where we hired a taxi to take us the 20-some miles to our hotel in Clyro, a village in Powys, Wales. By the time we turned onto the winding road that led to the hotel, Baskerville Hall, the temperature had plummeted and the wind had picked up considerably. The cab barreled past ancient stone walls and horses grazing under huge, swaying trees. After enduring a dip in the road that catapulted my stomach into my throat, we pulled up in front of the dark stone mansion. We paid and thanked Clive of Hereford (the most gracious cab driver ever) and, luggage in hand, sprint-stumbled over a patch of gravel and through the front door, just as it began to rain.

The Hall was built in the early 1800s and it’s cavernous, with lofty ceilings and several spacious, deshabille-glam drawing, dining and music rooms downstairs, as well as a grand double-stairway that snakes up the center of the building. On the landing is a fireplace and seating area, over which a knight in armor stands sentry, of course, and, from there, another couple flights of stairs continue up to the third floor. The place is dominated by claret carpet, dark wood floors and paneling, Oriental rugs, pale yellow wallpaper and off-cream paint. The shadowy interior is occasionally illuminated by crystal chandeliers and partly shiny brass lamps.

baskerville hall hotel

baskerville hall hotel

road to baskerville hall

road to baskerville hall

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It all felt very haunted mansion, very Addams Family meets The Shining.

When we entered our third-floor room — which was huge, with floor-to-ceiling windows — the wind was whipping the ivory curtains into frenzied ghosts. The layout was romantic, with a bouquet of red flowers on the dressing table and a pale blue velvet loveseat across from a huge white marble fireplace. Behind a curtain off the main bedroom was a smaller room with a single bed, nightstand, lamp and a rocking chair. It was an ordinary room, more modern than the big bedroom, but gave off a slightly creepy vibe. The bathroom was swathed in red-yellow-and-blue-striped carpet that, in addition to covering the floor, also crept up to decorate about a foot of the outside of the bathtub.

The place was clean, but exhaled all 165 of its years.

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lobby

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After dropping our bags in the room, we returned to the front desk, which featured a coin-operated phone and many small dull pencils and blank slips of paper. On the wall behind the desk were hung a selection of old framed black-and-white photos of the property and news-clippings about the place from back in the day, including several pieces that made mention of Arthur Conan Doyle’s Hound of the Baskervilles novel. (Legend has it that Doyle was a friend of the original owner and would stay at the Hall often. Once, during a horse ride, he heard a rumor about hounds in the area that he used as a jumping-off place for the book, though he set the story elsewhere, reportedly at the request of his host.)

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Eager to reach our final destination, Hay-on-Wye, still several miles away, we asked the desk clerk, a quiet hybrid of Lurch and Mark E. Smith, for taxi numbers. Lurch kindly offered to call the cab for us and went into an adjoining room to do so. Five minutes later he emerged from behind a closed door to tell us there were no taxis to be had. Determined to see Hay that night, I asked to use the coin-operated phone at the desk. Lurch assented and gave us the names and numbers of three taxi services. I dialed them all. The first couldn’t take the job as he was driving to Cardiff that night and wouldn’t be back until early morning. The second asked where we wanted to go and, after I told him, harumphed “No!” and hung up. Next I spoke to a harried-sounding woman who agreed to the job, though she wouldn’t be able to pick us up for an hour and a half.

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Given the wait, we decided to dine in the Baskerville pub. We made our way through several musty hallways, past fox-huntscapes and flower-ridden still-lifes — and numerous doors hung with black and orange signs that read: PRIVATE. NO ENTRY — until finally we arrived at the place. I went up to the bar to ask for menus, and who should greet me but Lurch. We ordered pints of local ale and scanned the menus. Our choices were lamb, fish and chips or cheese sandwiches. Being vegetarians, we went for the fish and chips and cheese sandwich. The chef, who was dressed in a Harlequin outfit (who knows?), visited our table and asked if we might like to sample a locally made mustard cheese. We said yes, of course, and proceeded to make our way through two heavily watered down pints each before the food arrived — lots of crumbly cheese containing mustard grains on a large fluffy white roll that was buttered, accompanied by a recessive slice of tomato and wrinkle of lettuce. And fish and chips, of course, that was pretty standard. My husband drowned the chips in brown sauce and we ate.

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The food wasn’t bad, but the scene was better. Behind us, inset in the wall, in a kind of terrarium, was something that looked like a small tumbleweed with blue plastic flowers stuck into it. Across the room from us, sitting at what might be called the grand table, near the fireplace, were two animated women in their 50s eating elaborate lamb dinners and polishing off what appeared to be their third bottle of wine. The women were doughy and rotund, with bright pink cheeks. One had shoulder-length blonde hair, the other identically styled dark hair. One had a Scottish accent, the other English. Two labrador retrievers — hounds of the Baskerville! — sat at their feet. The women spoke loudly and with great gusto about dog-training techniques. Half-way through my second pint I hatched a story that Lurch only pretended to call a taxi for us, when in fact his secret plan was to keep us trapped in Baskerville Hall all night, eating cheese, downing pints and learning stuff about dogs. This was also around the time I suggested we pay our bill and spy around the place, peek behind doors, check out back stairways, that kind of thing. Part of the reason I’d booked the place was the advertised indoor swimming pool, so we’d look for that too. After energetically wandering around for 20 minutes or so we found a door that was marked “pool.” Also on the door was a sign that said “CLOSED FOR REPAIRS.”

part of the town

part of the town

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Beerily, blurrily we trudged back to the lobby to await our taxi, which arrived just in time, along with a young Welsh woman, Julie, our driver, and a rather pale, antique man who was perched on the front seat next to her. Julie was warm and chatty and drove heart-palpitatingly fast over rain-slick hilly roads. Once in Hay, she asked where we’d like to be dropped off. Good question, I said. Where would you recommend? She let us out in front of what turned out to be the one place in town that was still open at that hour (it was 10PM), Kilvert’s Inn. We paid, tipped Julie well and she agreed to return to pick us up three hours hence. I poked around the inn, while my husband ate pie and drank tea in the pub. After awhile the rain subsided and out we went. The town was small and hilly, with winding streets, many alleyways, stone and brick walls, cobblestones, old streetlamps, sweet little (and some big) houses and shoppes, mostly closed, as it was after 11PM.

We wandered for a couple of hours in the light mist, pausing often to look up at the full moon. For the longest time we were the only people outside, as far as we could tell, and it was so quiet. After peering into a dozen or so foggy bookstore windows, we stumbled onto the castle, where Richard Booth lived and ran Castle Books: “On April 1, 1977, Richard Booth proclaimed Hay an ‘independent kingdom’ with himself as king Richard Cœur de Livre and his horse as Prime Minister.” (Wikipedia) In the ’70s, Booth encouraged people to move to Hay and open second-hand bookstores — and they did. Currently there are over 30 of them. And the Guardian sponsors a literary festival in town every May.

hay castle, partial

hay castle, partial

hay castle, courtyard books, partial

hay castle, courtyard books, partial

Booth’s castle is on a small hill and is surrounded, on street-level, by stone walls. But the door to the front courtyard was open and we walked through to see a huge lush green lawn ringed with bookcases creaking under the weight of hundreds of moist, yellowing volumes. It was mind-blowing, all these books in huge bookcases along a castle’s walls, grass underfoot and open to the sky. There was a harvest moon, the sky had cleared, and we could smell wet grass with a gorgeous undercurrent of book must. The main bookshop was up a long staircase and inside the castle. That we would save for tomorrow.

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So by now or by, say, three paragraphs ago, you might have begun to wonder: Where exactly did the lost part happen. Exactly?

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I guess I’d have to call it more of a pleasant sense of dislocation or series of dislocations. Because it’s true, we never really got lost in Wales. Whenever we went astray we consulted maps or asked people how to get back on the right path. (To our partial disappointment, the people we encountered in Hay spoke only English to us.) But in the bookstores, all those gorgeous psychogeographically bottomless bookstores — and especially in Castle Books — we became dislocated, decentered, we time-traveled between the stacks. And when I say stacks I mean mostly books — many old and beautiful books, many old and shabby books, some recent, some new. However I also mean postcards from the early 1900s, health pamphlets, ads for tinctures, elixirs, miracle gadgets, typed-by-hand mixology books bound between wood covers secured with leather shoelaces, penny dreadfuls, pulps, ancient medical texts, personal diaries, vintage sex comics, Russian tattoo-art books, almost anything you could imagine.

Given the depth and intensity of my responses to Hay, Town of Books, I am not altogether sure I’ve shaken loose those enchanting dislocations. In fact, I’m pretty certain some of those turnings dislodged a cell-block or two, set up shop in a remote corner of my brain and live there still.

Anyway, back to the past. After spending the night at Baskerville Hall, on a mattress that was apparently filled with cement, it was a relief when Julie picked us up early the next morning and drove back to Hay. We breakfasted at a cafe and hung out at the local library until the bookstores opened. We began with Richard Booth’s Bookshop (yep, same guy, different bookstore) where I picked up a little gem called Consult Me for All You Want to Know,* which contains a humiliation of riches. I am currently lost in this book and, by extension, in Hay, too. Maybe there is some kind of secret psychoactive mustard seed along the spine or between the pages.

*I will share entries from this book over the coming week–too good to keep to myself!

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Occupy yourself

lamb-825x550Recently I have become fascinated with Uzbekistan. Were you to ask why, I couldn’t tell you, because I don’t know. Here are some things I do know, however:

In Uzbekistan there is a sea, the Aral Sea, the waters of which were diverted in order to irrigate cotton (or “white gold” as it was once called there), resulting in the shrinking and increasing salinification of the once great Aral Sea.

Uzbekistan has hot, dry summers and cold, slightly wetter winters.

About 88% of Uzbekistan’s citizens are Sunni Muslims.

Elections in Uzbekistan are usually rigged.

Approximately 25% of the Uzbek population lives below the poverty line.

Again, why Uzbekistan? The best I can come up with is: Why not? Second best might be: It is really far from here. And because the past few weeks have been a regular potpourri of comings and goings, deaths and rebirths, protests and perforated eardrums, enervation and calm, of small material purchases (Blow-Pops, colored pens) and epic spiritual investments ( … ), I felt the need to seek refuge in exotica, to become entangled in esoteric confusions and remote mysteries. I had been doing my part as a good family member, friend, citizen — but I’ve been around long enough to know when I need a change. And my idea of a change–especially during economically challenging times–is to learn something new, to put my head down and read, to scribble questions and notes in margins, to start conversations with friends, maybe even find a mentor.

Several days ago, as I was jazz dancing on the elliptical machine at the YMCA, I came across a story in National Geographic about Uzbekistan. I read about gorgeous buildings and artworks, about the nature of the people, their history. My interest was piqued. At home I looked the joint up on Wikipedia — and from there I leapfrogged to a number of sites about the place, the people, the food. I listened to classical music called Shashmaqam. Obsession set in.

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All this Uzbek stuff was leading me into previously unexplored territory –- a good thing, as I was sated with the familiar.

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The more I read about the country and its people, its political and human rights struggles, its health, environmental and economics woes, the more discouraged I became. There has been a lot of killing. A lot. And tyranny, greed, neglect, cruelty, the usual suspects, unfortunately. Sadness set in. When this happens I sometimes practice a child’s trick of focusing on pictures. I wanted to become willfully stuporous, to give syntax, and possibly sadness, the slip. Not a noble thing to do, but I’d had enough. So, as this is supposedly a food-related blog, I turned my attention to Uzbek cuisine. The national dish, Palov, is made of mutton or chicken, rice and onions, and seasoned with cumin, coriander, barberries, garlic, chickpeas and sometimes with dried apricots and raisins. Almost always Palov is made with lamb, which creature seems to be a main feature of Uzbek cuisine.

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So … the notion of eating lamb has always made me deeply squeamish, not just because I’m (mainly) vegetarian but because those lambs are so damned cute. Still, the more recipes I read, the more I began to consider eating some mutton (mutton does not sound as endearing as lamb). Maybe a couple bites of the shank? Is that the word? “Shank” sounds simultaneously off-putting and enticing. It roils my stomach and makes my incisors ache with shameful mutton-lust. I have been with people who’ve eaten lamb at restaurants and it has smelled greasy (sad but unresigned) and gamy (dark but in a hopeful way). But there is something undeniably tempting about it—about the idea of tenderness, maybe, about the notion of vulnerability. About the transgressive act of eating an adorably vulnerable thing. Well … that temptation is short-lived, at least for me, as I really don’t like the idea of consuming vulnerability—which is the main reason I don’t eat animals. I mean, come on, there are PLENTY of edibles that aren’t remotely cute or vulnerable. Like chard, for instance; look at that thing. (Okay, so all I can find are photos of the fancy stuff. Obviously chard has hired a publicist.)

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Seafood might also be an option, though probably not for the Uzbek people, as their sea is not exactly thriving:

As the once great Aral Sea dries up the sandy soil is lifted by the wind and spread into the air. The soil of the once great sea carries with it agricultural chemicals used in the production of cotton, dangerous heavy metals and radiation from nuclear power plants.

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Dear Uzbekis! I would not, I am afraid, swim in your once-great sea, as I am not fond of sprouting extra toes or ears or whatever it is radiation, chemicals and heavy metals cause one to sprout. That’s okay, though, because we are making our own toxic lakes, rivers and oceans here in America! Here, too, the water will eventually dry up, leaving behind poisonous salt-beds and three-headed walking frankenfish that might eat your face off. Already this kind of stuff is happening in Texas, where droughts intensified by global warming are desiccating the land, crops, animals. So, you see? Solidarity!

We are not so different, Uzbekis and I.

Both our governments have sanctioned the extraction and nuclear power industries. And these industries have generated money—a good thing—but neither the industries nor the governors have reinvested any meaningful amount of that money back into the land, the natural resources, the people. They have not cleaned the water, the land, the air. Oh well, at least we’ll know where to find salt for our picnic of lamb and pomegranates–in the once great Aral Sea! I wonder if that salt glows.

Do not fear, Uzbekis! Your country is tremendous! You have deeper history, culture, art and more intriguing sartorial choices than we in the U.S. do. And if one of you were to invite me to visit your fair, yet salty, clime I would be honored to share a small serving of (killed hope) lamb with you. In return, for dessert, I would spread before you a veritable sugar-rainbow of Blow Pops, and perhaps some Now-n-Laters.

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Now that I kid myself I know a little something about your country, I feel I might offer some small counsel: OCCUPY your country, Uzbekis! You can do it! Restore your once great sea!

In response, you might (justifiably) say to me: Occupy yourself!

You have a point there, Uzbekis.

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What’s comfort got to do with it?

Had to! All the rage, you know!

Had to! All the rage, you know!

A woman with a binge eating disorder said this: “Why do they call it comfort food? What’s comforting about it?”

And on some level she is right. On some level what seems creamy, soothing and sweet is more like chewing glass, sharp and stinging, raw, a blood-letting that won’t clean up. People who overeat chocolate, bread, ice cream, other food, often enjoy the process of indulging for a while — maybe till they’re halfway through the first chocolate bar, maybe sometime after the third. Bread is a challenge–it sticks and is not easy to eat quickly. Ice cream, yeah, it’s tough to get enough ice cream, except when you have, and then it’s about distension, bloating, tiredness, numbness — the dark side of comfort.

There is also shame, which — depending on how self-aware/self-conscious one is — can kick in before the first bite of a binge or during the second tongue-numbingly tasteless pint of ice cream. In any case, the initial enjoyment is often coupled with tension, avidity, a willed dislocation — eat fast and you will not be here, stuffing your face, eat fast and you will shake the rigidity of the addict, eat fast and you’ll fool yourself, for a while, that this is all okay. Anything to get you through, anything to cool and anesthetize the sting of lucidity, the confusion, the shame, even in the midst of defiance.

Comfort is something that, in theory, we learn how to do for ourselves while we are growing up. Our parents teach us, as do teachers, our friends. But some of us either don’t learn how to do it properly or we have, like, one trick, a single ritual we repeat in all painful situations, until it frays and falls apart. And then what? As we grow older we sense this self-comforting deficit, but, as we’ve never known anything else, we don’t understand what exactly is missing. And, no matter what anyone tells you, there are times when exactitude means the world. So. Something painful happens, we register it, become upset, confused, empathetic, sad, angry, confused again. We flail about, probably irritate some people, certainly irritate ourselves.

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The confusion feels so close, like it’s part of us, like it’s some freakish extra limb stapled onto our flesh, like one too many arms, maybe. Anyway. Somewhere in this cycle the ability to comfort oneself might come in handy, the ability to cope or to reach out and discuss this pain with another person should occur. Very often it doesn’t happen or it happens inconsistently. We have, some of us, not been taught how to comfort ourselves–or, as I’ve said, we have that one trick. It’s like we’re sitting in art class painting everything beige while the kids around us reach for full palettes of colors, as if that’s what one should do, as if it’s okay to do that.

And that’s enough for tonight, because this is an extra-large topic, and we know it will still be stealing the covers in the morning.

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Food poetry.

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Reconsider the Oyster

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Everyone knows why oysters are considered aphrodisiacs, but no one talks about it. Sure, there’s the gender ambiguity, the tough exterior, the sensitive and muscular yet pliant valvation, the brine in which s/he marinates. But there’s something else and you know it. In fact you are thinking it right now. Your synapses are gyrating, your blood vessels are dilating, your heart pounds. Why?

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Because the life of the oyster is filled with danger, and danger is an aphrodisiac, at least for stupid people. According to MFK Fisher, the bivalve has eight predators, not counting humans. The most vicious among these oyster-murderers are starfish, which sound all glamorous and cool but are really just brutal:

The first enemy is the starfish, which floats hungrily in all the Eastern tides and at last wraps arms about the oyster like a hideous lover and forces its shells apart steadily and then thrusts his stomach into it and digests it. The oyster is left bare as any empty shell, and the starfish floats on, hungry still. (Fisher, Consider the Oyster)

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Another predator is the boring sponge (often a lawyer), who drills tedious holes into the oyster’s shell until the poor creature becomes so fractured and weak it can no longer defend itself and is smothered by the sponge. In other words, marine and terrestrial life-forms alike get turned on by danger. And of our oyster? Well. Should this sweet membranous nubbin escape hordes of ravenous moguls and dull deoxygenators it might live another day only to be siphoned into our gullets along with an insouciant chardonnay.

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Feed Me, Satan!

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In keeping with Constant Eater’s recent Janey-Come-Lately posts, I have just discovered “Vegan Black Metal Chef.” And it is AWESOME! Sure, traditional chefs like Rachael Ray and Rick Bayless have their strong points, but the cutesy catchphrases and conservative coiffures are lame. I mean … yes I want to cook tasty recipes, but I kind of fucking hate the word “tasty.”

The upside to traditional cooking shows is learning how to make new dishes. The downside is: everything else. Seriously. There are some great food reality shows out there, but your standard cooking shows leave a lot to be desired. Who really wants to hear all that chirpy patter? All those goofy asides and bad-radio-show sound effects? BAM!

Heavy metal and cooking, on the other hand? A perfect marriage. Why? Because most metalheads have a thing for precision and are also, at heart, emo and theatrical. Precision makes for good chefs. Emo theatricality makes for good entertainment.

Yeaahhhhhh! Ungluuuurk! Rawwwwwwwrrr! Okay so I can’t do heavy metal patois, whatever. I know what I like and a stagey metalhead who chops vegetables with an axe is it. Also, I know a value-add when I see it. Concert tickets are expensivo — and what’s the take-away? Ringing ears and a secondhand high. So. Music and cooking for free? And I get to stay home, growl along with Vegan Black Metal Chef and learn how to make a rad meal? Hail Satan!

What’s next? Reggae Chef? Hip-Hop? Dubstep? Bring it.

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British Vogue editor to designers: Restore the human! (an encore post)

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Light-as-air models forcefed via airbrush. British Vogue editor Alexandra Shulman has pushed back on haute couture’s Cadaver Love.

Shulman wrote a letter to fashion designers requesting that they stop designing for “size-0” models. She said she’s tired of retouching models’ jutting bones. Translation: We’d like to at least give the impression that our models still have fully functioning hearts beating away beneath those showy ribcages.

Who knows, maybe Shulman went further in her letter (we haven’t been able to get our hands on a copy). And sure, she took a positive step, even if it fell short of a call to vanquish eating disorders. Maybe her message was more like a long text to “Go ahead and indulge now and then. For every meal you skip, reward yourself with a ridiculously large cup of coffee–with milk!” It’s anyone’s guess whether Shulman will succeed in persuading designers to single-digitize their collections. Probably best for everyone involved if she does. In the past several years, at least two models have died of anorexia or complications thereof. And that’s just counting the ones who got high-profile press coverage.

Speaking of the press, most of the blogs that covered the Shulman story wound up focusing on one point: Models who starve themselves in order to stuff their already waifish bodies into teensy weensy clothes inevitably inspire girls and women to follow suit. This results in illness, suffering and sometimes death. It’s certainly an important angle to cover. But let’s put aside the eating disorder discussion for a moment and talk clothes.

Will the average woman on the street ever get to experience the thrill of scoring a Prada knock-off in size 14? (And yes, obesity is a concern. However, it is possible to wear size 14 and be healthy–just as it’s possible to wear size 8 and nurse a healthy nicotine habit. Or not.) Featuring slightly-less-skinny models in your pages is one thing, convincing designers to create for the average woman is another. If you’re an American woman “of size” (meaning size 12 and up) chances are it’s tough to locate fashionable clothes that fit. A few years ago, I entered Bloomingdale’s seeking a pair of size 14 pants to wear to work. No luck. When I asked a salesperson if they carried any pants over size 12 she replied that their location had “discontinued women’s clothing.” Mildly frustrated, I made my way the three blocks to Macy’s. I knew they had a Women’s Department–even if it did share the floor with a distinctly no-haute-couture-here assemblage of towels, drapes and throw-pillows.

Anyway, back to Shulman, whose airbrushing talk has given me an idea. Body paint (the non-toxic kind, preferably caramel-flavored, with Vitamin C). So what if I can’t find clothes I like that actually fit me. I’ll just pick up a brush, swirl it around in some trendy Peacock Blue and voila! I’ve developed a new skill. Plus, instead of wasting my hard-earned woman-money on clothes that suck, I’ll deposit it in my savings account. Color me a model citizen–creative, solvent, no retouch required.

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– encore (rerun!) from 2009

Addendum: If you’re civic-minded, and your city or town has a confusing mass transit system, you might consider this look.

Helpful!

Helpful!

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Unstill Life

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A bee kissed my nose and lit off as I was waiting to cross Geary Boulevard in my San Francisco neighborhood today. It dazzled, but only for as long as it took to notice a rivulet of sewage moving stealthily from grate to crosswalk.

So much for poetry.

Still, the approach of fall in Northern California tends to have the same effect on me that champagne bubbles do. The air feels both richer and lighter, the sun squints intense amber, and the dull grey fog of summer regains grace, feathers over late afternoons.

In some seasons the sun here possesses a glaring washed-out quality that can be unsettling. It is the nature of this city to open upward to the sky, unmoored — and if I’ve drunk enough tea I myself seem to hover just above the sidewalk, barely tethered, like some human-shaped dirigible.

It is unnervingly easy to lose track of time here. I’m persuaded this is mainly due to the sheer volume of beauty in this place. Seldom is it meteorologically necessary to stay indoors for long, seldom desirable, with the siren call of the sea and eucalyptus at Land’s End, the ubiquity of fuchsias and nasturtiums, jade trees and wild fennel, bottle-brush trees and cypress, the showgirl bougainvillea wreathing doorways of cottage-like pastel houses.

Some days I come into the house far earlier than I’d like, as staying outside seems self-indulgent and greedy. Then too, there is only so much beauty the heart can take.

This afternoon I sat in the office looking at an old art book, the paintings in which have long struck me as unappealing, in the main, or boring. But the text is lovely, antique, denser and more colorful than the art it describes. There is a clumsy piece with beautiful light and great texture called Smoker’s Still Life, painted by one Georg Flegel. This is how the painting appears to me, an art layperson: In a small nook that spans every shade of beige hunkers an awkward and substantial goblet of white wine, at the base of which sit two strawberries, as well as a rolling paper and some loose tobacco. Leaning against one side of the claustrophobia-inducing nook is an ornately carved pipe. And over the rim of the goblet snakes a bit of twine, a fuse lit at one end. I love this painting only because there is no shortage of love, and because I can see only so many paintings through the eyes of disdain or indifference. And then what? The truth is I am 10 years older than when I first perused this book, this painting. Back then it felt suffocating, as many still-lifes do. Now it just feels contained and maybe a little — I don’t want to admit this — reassuring.

Perhaps as I’ve aged the liberty afforded in small spaces has come to appeal, who knows. I do know (no I don’t but I do) that the pipe in the painting, were it real, would be constructed of some toxic material, finished with toxics, stuffed with toxic leaves, lit with toxic fuse. Were that pipe within arm’s reach right now I might smoke it, though I only went through one brief spell of smoking, lightly, some years ago — cigarettes, the healthy kind, that I put down easily when it was time. The berries don’t tempt me, perhaps because I have had my fill of strawberries this season, perhaps because I prefer raspberries and blueberries. White wine is nice but easy to resist. The clumsy goblet I love for some reason. The proportions are all off but the base is fancy.

Here is an excerpt from the text describing the painting — a bit fusty, a bit stiff (ahem), but full of detail:

“The strawberries stand out, both in their coloring and in terms of content. There is no other smoker’s still life in which the fruit appears–and in fact it is not really a fruit. The plant belongs to the Rosaceae family, and in botany its false berries are termed ‘receptacles.’ In the strawberry (Fragaria), the base of the flower swells into an arching mound, the fleshy receptacle that bears the fruits. The small yellowish grains set on the red surface of the flower base are not actually seeds, but tiny nuts (achenes), each of which surrounds a seed.”

Base! Swells! Arching Mound! Fleshy receptacle! There is nothing still here. There are nose-kissing bees and randy German painters, there are charged and spectral fogs. I am inside for the night, and imagining pressing my lips to the window.

*Quote from The Art of Arts: Rediscovering Painting by Anita Albus, University of California Press, 2001

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Ice: The Perfect Food

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Also, according to the latest issue of Real Simple magazine, ice is a great soup skimmer, soil soaker, caulk smoother, brow soother, disposal scrubber and handheld air conditioner. Once I got past the descriptions’ excessive sibilance and alliteration I was able to move on to the utter strangeness of these “new uses” for ice cubes. Well, okay, I say “strange” but what I mean is: Who would do these things? And when I ask who it’s somewhat disingenuous as certainly I will give at least four of the six tips a go, probably once, probably without complete success, probably wondering, well, okay, if I fail is it due to incompetence or inadequate ice? (Have I mentioned that the tagline for Real Simple, “life made easier,” is a dirty lie? Come on. Who’s zooming who(m)? I mean, only two of these six things would I ever do ever — and only then maybe two times during my entire life. For god’s sake, I rarely even fill my ice trays to begin with. Who does? Though maybe if I had some of those novelty ice molds, where you can make, like, fish and shrunken heads or whatever.

Real Simple indeed. Already I feel my life has been made far more difficult and all I’ve done is read 200 words on a tastefully designed aqua-colored page featuring three of the most perfectly engineered ice cubes on heaven or earth. Fuck the handy tips! I want to make ice art! But what about you? You could probably use some tips, and you’d likely follow through, like an adult. So moving right along.

1. Soup Skimmer — To skim excess fat from soup without refrigerating it, fill a metal ladle with ice cubes and glide it along the surface a few times, wiping the ladle as needed. Excess fat will cling to the ladle’s bottom (and not yours). Oh ha! Fat bottom jokes! I am hooked already! Okay, first off, who eats soup? Why? When there are so many fine foods available with textures not classifiable as runny or mushy. Actually I guess restaurants are okay for soup — a nice Thai number with coconut and lemongrass, a fish soup with some good crusty bread, a hearty minestrone. Persuaded! Drink water, slip ice onto table, transfer ice to soup spoon, skim! Yeah, right. Who the fuck am I?

2. Soil Soaker — Water your plants without leaving them in the sink to drain by covering the surface of the soil with ice cubes. They’ll gradually hydrate your Hedera (that’s ivy) as they melt. Know what? I really can’t quibble with this one, though Hedera (that’s ivy) is a little preciosa (that’s cute?).

3. Caulk Smoother — As you squeeze a new caulk line around a bathtub, run the corner of a cube behind it. The ice will create a clean edge without sticking. Is that really the way to spell caulk? Because it looks wrong.

4. Brow Smoother — A few minutes before you tweeze, rub an ice cube over your brows to numb the skin, then dry. Post-plucking, ice again to minimize redness. Maybe you could use this one? Or my husband. He has several rogue eyebrow hairs that are about four inches long. Sometimes in low light I imagine they’re spider legs. Me, I fear eyebrow-baldness; therefore I do not pluck.

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5. Disposal Scrubber — Run a handful of ice cubes and a pinch of baking soda through your garbage disposal. You’ll get rid of the built-up grease on the blades and the leftover smell of … leftovers.
I rent and lack access to a garbage disposal or dishwasher or any modern convenience, really. This place is hella vintage, though — there are wood floors, high ceilings, moldings, a milk bottle doorknob. Also we have 14 windows and 11 doors. Garbage disposal = aspirational. And anyway this is San Francisco. We compost and recycle. If anything’s left over we flog ourselves in public.

6. Handheld A/C — When the summer heat is stifling, hold a piece of ice on the underside of your wrist. As blood flows through that chilly pulse point, your body temperature will slowly drop. Morbid much, Real Simple? And again, San Francisco, where summer temps hover around 65, days and nights are foggy and the wind howls like Ginsberg’s ghost.

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