Cuties on Farish
Drop Off Your Shoes
Brain Food
Ramen — along with microwave popcorn and breakfast cereal — remains the food item most likely to be found in American dormitory rooms. Ironically or not, it’s also the most popular item in prison commissaries.
Despite its ease of preparation, rumor has it that stoners skip the cooking, shake the seasoning packet on the dried noodles and gnaw them with dazed gusto. Ramen has of late been held up as an example of impoverishment in an insurance commercial citing the example of a “ramen every night” diet for not buying their coverage. Frankly, when it comes down to not having auto insurance or eating ramen every night, I’m going to sell the damn car.
I don’t care if Elvis did drive it once.
Ramen is a good item to have on hand; noodles in an instant. I keep several packets in a kitchen cabinet alongside my Zatarain’s rice, Sunflower quick grits and Ore-Ida flake potatoes. Purists might deride this cache of processed starches, but it’s a sure bet that those who do will have a stock of Bertolli on their shelves. Just use the noodles when you have a need for them, and forget about that little packet of salt, food coloring and powdered animals you’ll find packaged with them.
Hydrate the noodles, rinse, toss with oil (NOT olive oil, mind you) and set aside in a covered container before use. This preparation might sound unnecessary, but unless you’ve been hitting a bong, you’ll thank me for this advice when using ramen in anything other than hot soup.
Also be advised that you’re going to find that ramen, like so many basic foodstuffs, has not escaped the foodie tendency to turn sows’ ears into silk purses. Ramen has found its way into hundreds of inappropriate recipes; while I have yet to try ramen pizza or ramen mac and cheese (with ham, no less), the very idea of them makes me wonder about the aberrations of the human mind. Let’s not try to reinvent the wheel; the best way to use ramen is in a dish that echoes its origins and ease of preparation: in a stir-fry.
Take one prepared packet of ramen noodles, 2 cups diced raw chicken (substitute cooked kidney beans if you like) and 2 cups sliced vegetables (peppers, onions, celery, etc.) per person. Heat vegetable oil, add a bit of garlic, cook chicken until firm (or heat beans), seasoning with black pepper and lite soy, add vegetables and cook until just done. Toss in your ramen, another dash of soy, and mix well. Then read a good book, for chrissakes.
Dixie’s Blue Cheese Dressing
Chef and author Dixie Grimes lives in Water Valley, Mississippi.
This sinfully delicious and beautifully iconic blue cheese dressing will make your mouth water and your taste buds sing: silky and salty with a hint of sweetness, a perfect showcase for your favorite Maytag or Stilton. It is a beautiful thing; that is, until you have had to make it for a fine dining restaurant on the fly.
This recipe is by far one of the most temperamental that I have ever used. Everything has to be just right, including proper alignment of the stars and planets, and even then it might not work. However, I highly recommend giving it a whirl. The depth and flavor of this dressing is not like anything I have had before or since I worked at the Downtown Grill. We eventually retired it, and I came up with an easier alternative for the prep cooks to make; it would do, but it’s nowhere near as good as this one.
I started my professional culinary career at the Downtown Bar and Grill. I was a prep cook which meant I was the low man on the totem pole, the grunt; it was my job to do whatever the chefs needed me to do and get yelled at constantly for either not doing it properly or quick enough or both. That being said, I could hold my own and for the most part the guys gave me as much respect as a chef will give a prep cook (which ain’t much). I was allowed and expected to make everything and anything the guys needed for service, except of course the blue cheese dressing. Why would they not let me make it? And why did I never see it being made and why was only one person allowed to handle this recipe?
I would soon find out when I saw my name on the prep sheet aside the blue cheese dressing on a football Friday of an Ole Miss home game, in other words no room for error. Had I finally moved up to the upper echelon and was so bad ass that I was going to be allowed to make the sacred and secret blue cheese recipe that only Alison Wilkes was allowed to make? Alison was the Queen of the Downtown Grill and the most difficult recipes were given to her and her alone. It was at that moment I realized that for the first time during my shift Alison was off that night; she had worked earlier in the day and during the chaos the blue cheese was overlooked. The chef forgot to put it on the prep sheet! It was not the call to greatness I thought I had earned, it was out of pure necessity that I was allowed to make this recipe for the first time, much to the trepidation of the chefs as well as me.
There was really no room for failure now, all eyes were on me. I had no idea of the tediousness of executing this recipe, how everything has to be perfect: the measurements, the order of the ingredients as you add them, the temperature of the kitchen and the weather (not even kidding). I had no idea that this recipe had a 99% failure rate for anyone who tried to make it besides Alison. As I was reading through the recipe I remembered two things that Alison had told me prior to my employment at the Downtown Grill when we were just lifetime buddies. I remembered Alison talking about this recipe and that it gave her great pleasure basking in the joy of being only 1 of 20 people in a professional kitchen who could make this dressing that the Grill was so famous for; I also remembered her telling two key pieces of information as to why her always turns out, two things that were NOT written in the recipe. One, that there are three separate ingredients which are incorporated in one at a time, and they have to be added in alphabetical order: EOV; eggs, oil and vinegar. Two, everything has to be basically the same temperature, the bowls for the mixtures, the ingredients, air temp, all the same. Again, these instructions were not included in the recipe, so who knew? Well, Alison, of course.
So armed with this key information, I started the process, praying the whole time; please God let the dressing turn out. As I added the final mixture of vinegar the angels started to sing. ‘Holy crap!’ it’s working, I thought. I could see it coming together. To my surprise, I had done it, but instead of jumping up and down and screaming, which is what I wanted to do, I quietly tucked into my corner, not saying a peep, just getting the sacred dressing ready for service and storage. Then I casually walked up to the chef, container in hand. “Here you go chef. Do you need any on the line?”
Y’all, his jaw literally dropped. “What the hell!” he said. “You actually got it to turn out! We were planning on cussing at you for your futile attempt to make something that couldn’t be made.”
“Guess I just got lucky chef!” I said, remembering something else I learned from Alison: “Never tell the bastards anything.”
Downtown Grill Blue Cheese Dressing
2 eggs, whole
2 cups vegetable oil
2 teaspoons minced garlic
1 teaspoon white pepper
1 teaspoon dried mustard
1 teaspoon salt
1 tablespoon brown sugar
1 tablespoon white vinegar
1 tablespoon lemon juice
1 teaspoon white wine
1 tablespoon Worcestershire sauce
a generous slash of Tabasco
6-8 ounces blue cheese
Using a blender, whip eggs for a minute, then slowly pour in the vegetable oil, a teaspoon at a time, until it starts to come together, then trickle in to consistency. Add a vinaigrette made with all the other ingredients. Mix for a minute. Pour dressing in a bowl, stir in crumbled blue cheese, and refrigerate.
Farish: Jackson’s Dead End Street
After over forty years and $25 million, the prospect of transforming Farish Street into an urban oasis of bright lights, great food and memorable music has lost its luster.
In January 1980, a month before Farish Street was listed on the National Register of Historic Places, the city of Jackson launched plans to revive the area by making a contract with the National Business League for a $200,000 revitalization study. The contract as well as the cost of its extension a year later (an additional $34,000), was paid out of a Community Development Block Grant (CDBG) from the U.S. Department of Housing and Urban Development. The result of this study was the city’s ambitious 1984 Farish Street Revitalization Plan, which proposed to restore commercial and cultural activity in the district by enforcing codes, upgrading the infrastructure, improving housing and constructing a park between Farish and Mill streets. These improvements were to take place over a five-year period, but by 1989, the effort had failed; businesses had not moved into the area, crime was rampant and what housing existed was substandard.
But the revitalization of Farish Street retained its glamour, and in 1999, by far the largest infusion of money came from the State of Mississippi and Fannie Mae, $6 million from each. This money went to upgrade the infrastructure of the historic district, which began in 2002, the same year the city signed a contract with Performa Real Estate to develop the area at an estimated cost of $20 million. Six years later, Performa left the city after a bitter imbroglio with Mayor Frank Melton.
*(Community Development Block Grant – HUD)
(Not included in this document are amounts for donations of real estate (e.g.: from state of Mississippi; donation of Alamo from Sunburst Bank), funding for the Smith-Robertson Museum and contract fees paid to Performa Entertainment and subsequent developers, among other costs.)
1) Hester, Lea Ann. “City expected to extend study of Farish Street.” The Clarion-Ledger 19 October 1981: 1B. Print.
2) Ibid.
3) Hester, Lea Ann. “Farish: Older than thought?” The Clarion-Ledger 23 July 1801: 1B. Print.
4) Scruggs, Afi-Odelia E. “Development plan fails to revitalize Farish Street.” The Clarion-Ledger 10 December 1989: 1A. Print.
5) Ibid.
6) Simmons, Grace. “Farish Street consultants to share info.” The Clarion-Ledger 9 October 1993: (no page cited)
7) Gates, Jimmie. “Renovation closer for Farish Street’s Alamo Theatre.” The Clarion-Ledger 22 November 1995: (no page cited)
8) Harris, Barbara. The Jackson Advocate. “Farish Street Historic District gets infusion of national, state funding.” 7 March 1996: 1A. Print.
9) Ibid.
10) Fleming, Eric. “Farish Street renovation under way.” The Mississippi Link. 26 March 1998. 1A: Print.
11) Henderson, Monique H. “Draft document targets Farish St. Historic District:12M allotted for development of district.” The Clarion-Ledger. 27 April 1999. 1B Print.
12) Ibid.
13) Mayer, Greg. “$1.5M grant going to Farish Street.” The Clarion-Ledger. 22 March 2001. 1B: Print.
14) Ibid.
15) _______. “Black museum receives grant.” The Picayune Item. 12 January 2000. (no page cited)
16) Mitchell, Jerry. “$2M-plus in grants awarded to state civil rights sites.” (“$210,000 will help stabilize the foundation and repair the Medgar Evers House Museum in Jackson.”) The Clarion-Ledger. 3 August 2011. (no page cited)
Prospective investors have been discouraged by the unaccountability of financed development in the area, particularly by the Farish Street Historic District Neighborhood Foundation, the steering organization for the revitalization project, which was founded in 1980, moved to the Office of City Planning in 1995 and disappeared (along with its documentation) in 2006. The ensuing decade brought diminishing appeals for Farish revitalization, and in 2015, Mayor Tony Yarber, faced with what was to become a chronic city-wide breakdown of essential infrastructure, stated in 2015 that the project was “on the back burner”.
Once considered the keystone project towards the revitalization of decaying downtown Jackson, Farish Street has instead become a byword for boondoggle and corruption as well as a forlorn Potemkin village in the heart of the city.
Red Sweeper
Sweet Pepper Poppers
Stem, seed, and devein small sweet peppers. Season inside with salt, pepper, paprika, and granulated garlic. Stuff with slices of smoked Swiss or Gouda cheese wrapped in thinly-sliced ham or turkey. Arrange the peppers in lightly oiled muffin tins, and place in a very hot oven until cheese is melted through, about 15 mins.. Serve hot as a nosh or as a side with hefty pasta such as lasagna or cannoli.
The Palace Auditorium on Farish
Ars Voces: Anthony DiFatta – A Precarious Balance
I call myself a painter; I paint, so I’m a painter. A teacher of mine, William Baggett, said, “Too many students call themselves artists, and they’re not artists; they’re students.” That stuck with me. I’m still learning, so I’m a student too, and I never want to get past that.
At USM, Jim Meade became my mentor. Meade steered us towards the formality of composition. He would talk about the Golden Mean, the Golden Rectangle, the Fibonacci sequence, and how all those tied into aesthetics. We would draw forms and divide them up, explore the geometry of formats just to get us geared into recognizing that this is the way things can be arranged so that your brain knows it’s there, even though it’s not drawn out. It was so boring! I often thought to myself, ‘What am I doing? I came here to become a good artist and to find something that nobody’s ever done before and become famous; that’s why I’m here!’ But it ended up becoming a completely different experience.
The first class I took I failed. The teacher said that I could render things okay, but that I didn’t know anything about drawing. At that point I realized that I either had to dump all my preconceived ideas about art and begin learning, or I’d have to find something else to do, and there was nothing else I wanted to do. I’d just gotten out of the military, I was 24, one of the “old guys” in the class. And these young kids were, well, drawing circles around me. I had to humble myself, tell myself that I had to learn, and if I want to discard it, I’d discard it. So we did gesture drawing, weight drawing, blind contour, taking the works of Renaissance painters, placing tracing paper on top and finding how they lined up their compositions, learning from masters of their art. When we were given more freedom to start making decisions, form was so ingrained it was natural. We didn’t even have to think about it. Then Jim came up with a great phrase, which I attribute to him because I’ve never heard anyone else use it except myself, but he called it cultivated intuition. You cultivate a visual idea so much that it becomes intuitive.
Meade would also tell me not to worry about coming out with my own style. He told me that style is either going to happen or it’s not; it’s going to be you coming out. He would tell me, “Miles Davis didn’t get a trumpet and start writing his own music and improvising; he learned the notes, he played the scales, he did the boring stuff over and over and over. Once he got good at the boring stuff, then he played other people’s music. Then, when he became proficient in other people’s music, people he admired, he took all those things and was able to push it further out than it had ever been pushed before.” That made complete sense to me. I wasn’t in college to make paintings, I wasn’t studying art to make paintings; I was studying to learn how to paint, the paintings would come later.
Visual strength is seeing something that connects deeper than ‘Wow, that’s a pretty horse in that painting.’ Or ‘That painting looks just like a photograph.’ It might be a great painting that looks just like a photograph, or it might be a shitty painting that looks like a photograph; but the fact that it looks like a photograph is irrelevant. It could simply consist of a few squiggly lines in the right place and it would be charged. Dali’s work is cool and interesting and psychological, but it relies so heavily on the subject matter being shocking that it’s a matter of diminishing returns: the more often you see his work it doesn’t grab you like it did the first time. I’m not sure if what he was doing defeated his purpose visually. Van Gogh’s Chair is powerful on both levels. I think good art engages with precariousness in balance between the linear composition and the color; you want unity, but you don’t want so much unity that it’s boring. You have to have some contrast. I guess I’ve allowed for this chaos and order by allowing all the chaos and accidental stuff to happen at first, so I’ve got to put it together. I don’t want to take away that spontaneity, but I want it to eventually look like a flat piece of art with everything fitting within the frame.
Every art professor in the world would probably cringe to hear someone say this, but art is something that you hang on your wall and you look at every day. If people didn’t have art hanging on their walls, then artists wouldn’t exist. I have a painting by Ellen Langford that see every day, and every time I look at it, it re-engages me. And I notice something different about it; either I’ll look at it formally, at the composition, the way she treats the negative space between the trees and around the house, or I’ll look at the expressions on the faces and see the animals in there. There’s a lot going on, but at the same time it’s simple; it’s got this juxtaposition, this push/pull, so what jumps out at me most often is what’s farthest away. Arnheim talks about this in his book, about flattening the space by making what’s farthest away in the painting come forward.
Even in my non-representational pieces, I’m very much concerned with the negative space and the picture plane. If everything doesn’t look like it belongs there, if everything doesn’t relate to that flat surface, then it doesn’t work. I try to put a sort of weird overlapping depth in there, but it also has to be flattened. So you’re tricking the minds of your viewers with this push/pull going on; it’s a visual element I use to re-engage the viewer. When people say ‘This artist is so talented,’ it’s almost an insult to the hard work it takes to be decent at something. That’s also what’s exciting about it. My work has continued to change and evolve, and I still learn things. They can refer to me as an artist when I’m good.
