Month: July 2024

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An Epicure in Piney Woods

By the middle of the last century, Mary Frances Kennedy Fisher, known to the world of letters as M.F.K. Fisher, had established herself as the preeminent culinary essayist in the English language.

Her visits to Dijon, Vevey and Provence resulted in works such as Serve It Forth (1937), Consider the Oyster (1941), How to Cook a Wolf (1942) and The Gastronomical Me (1941). Those and her translation of The Physiology of Taste by Brillat-Savarin (1949) had garnered her praises from around the globe. W.H. Auden said of her, “I do not know of anyone in the United States who writes better prose,” no small acclaim in the age of Faulkner, Hemingway, and Steinbeck.

In 1964, Fisher had just finished the stunning Map of Another Town, an excerpt of which was published in The New Yorker in January. Subtitled “A Memoir of Provence”, the work marks a departure from her gastronomical memoir-cum-recipe format since the book is built not around food but around places: the cours Mirabear, the Deaux Garcons, La Toronde and other sites associated with Aix-en-Provence.

She had established herself as a writer, but she had already told friends she wanted to do something different: she wanted to teach. Other than a writing workshop in Utah in 1954 and various public speaking engagements, she had no teaching experience.

She also lacked sufficient academic credits to qualify for certification at public schools, but private schools like Piney Woods offered leeway in the matter of credentials and she entertained the idea of teaching English literature, basic composition, home economics (try to imagine taking home economics from M.F.K. Fisher) and tutoring students in French, Spanish and Italian.

“I’ll be working with students in advanced high school and junior college who are preparing for the ministry, the law, teaching and medicine. I’ll also be working with students who have come from the most God-forsaken rural areas in the state. The main thing is that they will be there because they WILL it, and not because it is the easiest, coziest and most indicated way to social and economic success.”

Fisher first heard about Piney Woods in the early 1920s when their gospel choir performed at The Bishop’s School in La Jolla, California, where the teen-aged Mary Frances and her younger sister were enrolled. For some time afterwards, her mother Edith subscribed to the Piney Woods bulletin and regularly sent donations of money and books, which her daughter continued to do for decades.

In her letters to family and friends in the early months of 1964, M.F. wrote of her preliminary discussion with Dr. Laurence Jones, the founder of Piney Woods, about her plans to volunteer her services at the school and her reasons for doing so, saying that she had “almost finished the active mother-role and that I am destined to go to waste unless I make some strong move.”

The year 1964 was a sadly historic one for Mississippi; the state had become a battleground in the American struggle for civil rights. Fisher confessed that she was no martyr to the cause of racial equality, and “as for accepting and being accepted, I honestly think that would soon take care of itself, easily and thoroughly . . . there would be suspicion of my motives at first, as is very understandable . . . so many white people want to ‘help’ but, are conditioned too far back to be anything but self-conscious about it, and I seem to be born without a racial conscience or whatever it is.”

She was not being altruistic at all, she was doing this for herself because after so many comfortable years in St. Helena and so many years of raising her daughters to be citizens of the world, she now had her back to the wall and needed Piney Woods as much as or more than the school needed her.

After sharing her plans with family (to mixed responses), Fisher boarded the California Zephyr in San Francisco on June 22. Once in Chicago, she boarded a train bound for Jackson, some twenty miles from Piney Woods.

During that time radio broadcasts and news coverage focused on the disappearance of two white civil rights workers from New York, Andrew Goodman, Michael Schwerner and their black activist host, James Chaney, who were the first casualties of what was to become known as the “Freedom Summer”. On August 4, the FBI would discover the inhumed bodies of Goodman, Schwerner and Chaney, and the South would explode in acts of violence and bigotry

But at Piney Woods, the focus was on work and education. Fisher said that the students were “too busy for trouble.” She eased into teaching with noncredit courses on fables (“from Aesop to Thurber”) and also tutored a handful of students. She lived in the comparative luxury of an air-conditioned mobile home of a faculty member who was away on vacation and ate most of her meals in the dining hall, which she considered disastrous because of the emphasis on starchy foods.

It should be noted that Fisher dined at the famous Revolving Tables in the Mendenhall Hotel, but records of the meal and her impressions of it are if in existence unavailable.

Fisher was at Piney Woods for a very short time, less than six months all told: two school terms, a summer and a fall. Despite the miserable Mississippi summer heat, her first term was the happiest. She wrote, “For the first time in many years what creative energy I have is being directed toward other things than my professional and emotional self.” She spoke of “wooing the students” to make herself acceptable, and her non-credit courses were popular.

She talked of her time with Dr. Jones, who was away from campus most of the time on fund-raising junkets. During his absence, the dean of the school Dr. Chandler was in charge, and Fisher described her as a “somewhat ridiculous little figure”. Fisher was soon to tangle with the steely Chandler and became outraged at a librarian who would not check out books “to NEGRO students!”

During the October break between the summer and fall semesters, things began to go awry. Even as she boarded the plane in Jackson, “I was surrounded by men and women and their frightened children speaking Mississippi dialects, several civil rights workers were flying out, the plane was stiff with heavily armed police, and I became more convinced that I could never come back.”

She spent her break at a beach house in Bridgehampton, N.Y., attending Broadway musicals and dining with Truman Capote, but that autumn her daughter Anna lost her job and became pregnant, her friend and editor Pat Convici became gravely ill, and her sister Anne was also in poor health.

When she returned to Piney Woods, she threw herself back into teaching, but the daily grind soon began to wear. After a difficult Thanksgiving with her family in California, when she returned to Piney Woods in December she asked to be relieved of her teaching duties for the remainder of the fall semester.

Her plans were to return to California to her daughters Norah and Anna, but, incensed that she seemed to have abandoned them in their time of need (Norah was by now caring for the pregnant and unstable Anna) for a group of Negro students in the middle of nowhere, they both insisted that she shouldn’t come.

Fisher left Piney Woods for Chicago in January 1965 and never returned. She had lost 20 pounds and was absorbed in self-reflection. Looking back on that time she wrote, “I began to come to life again.” She later described her time in Mississippi as “a pit of non-existence” she subjected herself to.

Once back in Chicago, she began writing again and sold some articles she had written long ago. “I thought a great deal about Piney Woods – the iron hand of Dr. Chandler, the librarian who didn’t want books taken out of the library, the conformity. People want me to write controversial stuff about it, but I am still too close, and I do not want to hurt the old man who founded the school.”

“He is a rascal, but he is also something of a real saint, in my eyes. I am making many notes, of course, and may some day be able to tell what I think is the truth about the basically noble but infamous place.”

These notes were never assembled, much less expounded upon. In Conversations with M.F.K. Fisher, edited by David Lazar (University Press of Mississippi: 1992), Ruth Riechl in 1990 describes this exchange:

“Mississippi?” I ask. Fisher sighs. “In 1964 the kids were all gone and I thought I’d find out if the South was as bad as I thought. So I went to teach at the Piney Woods School.” Piney Woods was a school for black students; the faculty, says Fisher, was half black and half white. She taught English. “The South was worse than I expected. I didn’t go to town at all while I was there.” But why did she go in the first place? Did she plan to write a book, to fight a fight? She looks slightly horrified. “God, no, I wasn’t planning on writing anything about it. And I didn’t go there to fight anything. I just went.” Fisher smiles a little, remembering. “I found it took six months before the kids would eyeball me. But after six months I was without color, and so were they.”

She smiles. “I was not invited back,” she adds with a certain amount of pride, “because I was a trouble maker.” She seems pleased by this, and then abruptly stops talking.

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About Limas

All butter beans are limas, but not all limas are butter beans.

Actually, it’s a lot more complicated. While lima beans and butter beans are usually thought of as two different types of beans, they are both varieties of Phaseolus lunatus (literally “moon bean”), which has a very long and complicated history of domestication in Meso- and South America.

During the Spanish Viceroyalty of Peru (16th-19th centuries), when limas were exported to North America and Europe, the boxes of beans were stamped with their place of origin (“Lima, Peru“), and the beans got named as such. But of course, when referring to the bean, the word is pronounced LY-mah, while the Peruvian capital is (as you all know) pronounced LEE-mah.

As a rule, large, yellow/white/speckled limas are generally known as butter beans, while the smaller, green varieties are called, well, limas. The smallest may even be called “baby” limas. However, I have been told that “they call butter beans limas up North,” which really throws a wrench in the works.

Limas are a warm-weather crop and come into season sometime around mid-June and with the planting of second crops in late July and early August, stay in season well into October.

Among the most popular varieties grown in Mississippi are ‘Thorogreen’ and ‘Henderson,’ both small green bush types; ‘Jackson Wonder,’ also a bush variety, is small and brown or speckled; ‘Florida Speckled’ is a larger pole variety, and the hard-to-find ‘Willow Leaf,’ also a pole variety, has something of a cult following. Butterpeas are a type of lima beans.

Fresh beans should be smooth and plump, somewhat tacky to the touch. Fresh beans should be washed and picked over for damage, dirt, or detritus, washed, and set to cook in water 2:1; fresh beans don’t need as much water as dried, and they don’t need pre-soaking. As with most American bean recipes, fatty pork is a classic addition.

Bring beans to a boil, then lower heat to simmer and cover until beans are soft. I always use white pepper instead of black to season, and rarely use anything more until the beans are cooked, at which point they become the basis for any number of wonderful dishes.

Every summer I make baked limas in sour cream. For a pound of cooked limas with about a half cup of the liquid, add a quarter cup of brown sugar, and a cup of sour cream mixed with a teaspoon corn starch to keep it from separating. Flour will work in a pinch. Mix well. Bake in a low oven until set. This dish goes with anything at all but is open to any number of frivolous variations.

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Roasting Garlic

 What a wonderful aroma! Slice tops off garlic, soak in olive oil, and place in a hot oven until soft and browned.

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Claiborne Peeled

Craig Claiborne, a culinary icon of his day and an avatar of ours, now seems overshadowed by his contemporaries, James Beard and Julia Child. Though described by Betty Fussell as more “accessible” than the vivacious Child or jolly Beard, by comparison the enigmatic, complex Claiborne remains now more than ever a shadowy–albeit Olympian–figure.

When it boils down to it, Claiborne might best be described as the right man in the right place at the right time. His hiring as the first male food editor of a major newspaper came about as the result of crass opportunism if not (as is hinted) outright chicanery, but The New York Times provided Craig Claiborne with the preeminent platform to fulfill his mission, which one authority (McNamee) describes as nothing less than “advancing the nation’s culinary culture”.

Claiborne’s trumpet for reform in his April 1959 column “Elegance of Cuisine is on the Wane in U.S.,” came at a time when the nation was ripe for unabashedly elitist change; within a year, Jackie Kennedy, designer clothing and a French chef were in the White House. Claiborne, with lavish finesse and training he received in Switzerland, set the tone of American culinary culture.

By the mid-Sixties Claiborne had become America’s unquestioned authority on the full culinary spectrum of foods and restaurants, chefs and cookbooks His columns went directly to print. His pervasive influence extended into the Reagan administration. In retrospect, his detractors–including John and Karen Hess, who wrote the seminal The Taste of America–seem nitpickers.

Claiborne wrote and co-wrote many best-sellers, first and foremost The New York Times Cookbook, to which he acquired rights while the Times editorial board was asleep at the wheel; he discovered and promoted chefs as cultural and media personalities – Jacques Pépin, Alice Waters, and Paul Prudhomme among many others – helped publicize the West Coast/James Beard movement and introduced Americans to nouvelle cuisine. Claiborne also reveled in a “pan-global eclecticism”, promoting the cuisines of China, Mexico and Vietnam (during the war), among others, and lived to celebrate a resurgence of great American home cooking.

Though McDonald’s Ray Kroc and other fast-food titans have influenced America’s diet far more than Claiborne, he established food as media culture, and his sheer adventurism still informs our attitude towards food and cooking.

Yet for all that, while Claiborne’s ill-advised 1982 autobiography, A Feast Made for Laughter (Henry Holt: 1983), provides copious evidence that his personal life does not bear up well under scrutiny, being the sacred cow he is, I wouldn’t expect a biopic or a Netflix series any time soon.

Beard couldn’t make the cut either, come to think of it.

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The Geography of Swiss Steak

Many years ago at a conference for Southern fiction at Ole Miss, I took umbrage at the inclusion of Bobbie Ann Mason’s splendid novel In Country because the author is from Kentucky, which I do not consider a Southern state. Kentucky was in the middle border during the Civil War, not a member of the Confederacy, nor are Missouri, West Virginia, Maryland, or Delaware.

When a family from Kentucky moved to my very small rural Mississippi town in the early 60s they were of course welcomed and quietly became members of standing in the community. With them they brought Swiss steak, which my adolescent mind tagged as a Yankee recipe. For some reason the Swiss designation slipped right over my little provincial Southern brain, probably more because for obvious reasons Switzerland held far less significance than THE NORTH. Anything Yankee was automatically suspect, and as such Swiss steak entered the nether category Reserved for Further Observation.

“To swiss” refers to processing for cotton fabrics for a smooth texture. Some food writers have taken a leap of faith and declared that because the cooking process renders a tough cut of meat smooth/tender, in English-speaking countries beef stewed with tomatoes is often called “Swiss,” but the ease and appeal this dish is world-wide.

Bread and fry thin trimmed cuts of top round until browned. Drain and place in a casserole with your favorite tomato sauce, and mild peppers, and onions. Bake covered at a medium temp until tender. Serve with buttered noodles or potatoes.

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A Picture of Dorian Greene

Let’s begin with the hat.

A misty rain was falling on Bourbon Street outside the Night of Joy nightclub where Our Hero, Ignatius Reilly and his mother, Irene, had sought refuge from the police after a chaotic entanglement in front of D.H Holmes. Among the bar’s few customers was “an elegantly dressed young man who chain smoked Salems and drank frozen daiquiris in gulps”.

This fop happens to be Dorian Greene, who spills his daiquiri on his bottle-green velvet jacket. When Irene calls to the bartender for a rag, he tells her not to bother and added, with an arched eyebrow, “I think I’m in the wrong bar anyway.”

It soon becomes clear that Dorian is indeed in the wrong bar. In fact, we soon begin wondering how Dorian could have made the mistake of wandering into the Night of Joy at all.

The few other customers in the bar included a man who ran his finger along a racing form, a “depressed blonde who seemed connected with the bar in some capacity, and a snarling bartender. When Irene suggests that he should “stay and see the show” (“see some ass and tits,” the blonde prompts), he “rolls his eyes heavenward,” and in their ensuing conversation—prompted, somewhat, by her insistence on buying him a drink to replace the one he spilled—it becomes obvious that “tits and ass” are the last things Dorian Greene is interested in. Irene persists in engaging the young man.

“‘That’s sure pretty, that jacket you got.”
“Oh, this?” the young man asked, feeling the velvet on the sleeve. “I don’t mind telling you it cost a fortune. I found it in a dear little shop in the Village.”
“You don’t look like you from the country.”
“Oh, my,” the young man sighed and lit a Salem with a great click of his lighter. “I meant Greenwich Village in New York, sweetie. By the way, where did you ever get that hat? It’s truly fantastic.”
“Aw, Lord, I had this since Ignatius made his First Communion.”
“Would you consider selling it?”
“How come?”
“I’m a dealer in used clothing. I’ll give you ten dollars for it.”
“Aw, come on. For this?”
“Fifteen?”
“Really?” Mrs. Reilly removed the hat. “Sure, honey.”
The young man opened his wallet and gave Mrs. Reilly three five-dollar bills. Draining his daiquiri glass, he stood up and said, “Now I really must run.”
“So soon?” “It’s been perfectly delightful meeting you.” “Take care out in the cold and wet.”
The young man smiled, placed the hat carefully beneath his trench coat, and left the bar.

The young man is not a dealer in used clothing. When he and Ignatius meet again—much later—he reveals that the hat “was destroyed at a really wild gathering. Everybody dearly loved it.” He later reveals that he goes by Dorian Greene. “If I told you my real name, you’d never speak to me again. It’s so common I could die just thinking of it. I was born on a wheat farm in Nebraska. You can take it from there.”

When Ignatius arrives at Dorian’s address on St. Peter Street to attend the kick-off party for what appears to be global gay insurrection, he discovers a three-story yellow stucco building.

Some prosperous Frenchman had built the house in the late 1700s to house a menage of wife, children, and spinster tantes. The tantes had been stored up in the attic along with the other excess and unattractive furniture, and from the two little dormer windows in the roof they had seen what little of the world they believed existed outside of their own monde of slanderous gossip, needlework, and cyclical recitations of the rosary. But the hand of the professional decorator had exorcised whatever ghosts of the French bourgeoisie might still haunt the thick brick walls of the building. The exterior was painted a bright canary yellow; the gas jets in the reproduction brass lanterns mounted on either side of the carriageway flickered softly, their amber flames rippling in reflection on the black enamel of the gate and shutters. On the flagstone paving beneath both lanterns there were old plantation pots in which Spanish daggers grew and extended their sharply pointed stilettos.

When Ignatius asks Dorian where the money comes from “to support this decadent whimsy of yours?” Dorian replies, “From my dear family out there in the wheat. They send me large checks every month. In return I simply guarantee them that I’ll stay out of Nebraska. I left there under something of a cloud, you see. All that wheat and those endless plains. I can’t tell you how depressing it all was. Grant Wood romanticized it, if anything. went East for college and then came here. Oh, New Orleans is such freedom.”

Yes, Dorian found freedom in beautiful, decadent New Orleans, as have so many thousands of gays from the hinterlands. John Rechy, in City of Night (1963) echoes Dorian with his description of the annual gay pilgrimage to New Orleans during Carnival season:

“. . . fugitives will have felt the stirring of this call to brief Freedom. New Orleans is now the pied piper playing a multikeyed tune to varikeyed ears. In those same dark cities equally restless queens, wringing from their exiled lives, each drop of rebellion, will fell the strange excitement . . . Hips siren curved, wrists lily-delicately broken, they will stare in defiant demureness from theater screen and home screens all over the country; and those painted malefaces will challenge—and, Maybe, for an instant, be acknowledged by—the despising, arrogant, apathetic world that produced them and exiled them.”

And, so, Dorian Greene. A comic exaggeration? Yes. A gay stereotype? By any standards, most certainly. Yet Dorian, in Ignatius Reilly’s New Orleans, and, as it so happens, so many other gays in the New Orleans we all know, has found the freedom to be who he needs to be. And Toole’s acknowledgement of this freedom for gays in the city he portrays provides evidence if not of his own sexuality, then of his intimate knowledge of the city he loved.

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Cucumber, Tomato, and Onion Salad in a Jar

This recipe comes from Teresa Bullard, who lives near my old hometown in Calhoun County, Mississippi. Both Teresa and her husband Jerry are fine cooks. Teresa also provided the great photo.

5 lbs tomatoes
5 lbs pickling cucumbers
2 lbs onions
2 heads of garlic
1 large bunch fresh dill (optional )
5 quarts water
1/2 cup granulated sugar
1/2 cup fine sea salt
3/4 cup distilled white vinegar
10 Tablespoons sunflower oil (1 Tablespoon per jar)

Wash and dry your canning jars. I used 10 jars, 8 wide mouth quart jars and 2 half gallon wide mouth jars.

Wash the cucumbers and tomatoes. If your cucumbers are a little soft, you can crisp them up by letting them soak in really cold water for 15-30 minutes. Slice the cucumbers into approximately 1/2 inch circles. Slice the onions, about 1/4 inch slices and quarter the tomatoes. Peel the garlic. Place a few sprigs of fresh dill on the bottom of each jar, and then add 2-4 garlic cloves. Layer the onions, cucumbers and tomatoes in 2 layers in each jar.

Meanwhile, in a large pot, bring the water, salt and sugar to a boil, mixing until all the sugar and salt dissolve. Off the heat, pour in the vinegar. Ladle the hot marinade mixture over the vegetables in the jar, all the way to the top. Add about a tablespoon of sunflower oil to the top of each jar. I add a little bit less than a tablespoon to the quart jars and a little more than a tablespoon to the half-gallon jars.

Place the jar lids in boiling water and let the lids stay in the boiling water for 10-15 minutes also, off the heat. Place a clean towel or dishcloth on the bottom of a large pot, and fill it with water. Bring the water to a boil, Place the filled jars in the boiling water, on top of the towel, cover them loosely with the lids and cook, at a simmer, for 10-15 minutes. Take the jars out of the water and close the lids tightly. Repeat with all the jars.

The salad is ready to eat in 1-2 days. Store opened jars in the refrigerator, the rest are shelf stable at room temperature.

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Cornbread and Buttermilk

On summer afternoons when the air was smoky with dust and the sun bore down like a burden, my Grandaddy Jess would walk from his store up to his house, sit on his front porch, take off his hat, and holler at  Granny Ethel to bring him a glass of milk and bread.

So she would crumble that cornbread she always kept on the back of the stove into a jar, pour in enough cold buttermilk to cover not all the way but almost, stick a long teaspoon in it, bring it out to Jess, then go back to the kitchen where she had her radio.

Jess would sit on the porch overlooking his store, his field of corn across the road, his son’s house with its tumbling children on the corner, and he’d think about this year, think about last year, think about next year, and–content–go back to the store, leaving behind a tall glass streaked with thick milk and breadcrumbs.

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My Gazpacho

Older recipes for this king of summer soups include bread melded early on with oil, salt and garlic into sort of a cold roux for body. This recipe doesn’t include bread at that juncture, but I like crumbling dry cornbread over the bowl at table.

Mince two or three cloves of garlic very, very finely and mash in the bottom of a glass or enamel bowl with a teaspoon of salt and about a half a cup of olive oil. Add in fine dice one yellow onion, three very ripe summer tomatoes, two peeled cucumbers, two ribs celery (with leaves), and a sweet banana pepper.

I don’t recommend hot peppers; this is a cooling dish, and should be refreshing, not pungent nor heavy; starchy vegetables such as corn or peas seem out of place as well.

Add a teaspoon of powdered cumin, a quarter cup each of chopped fresh basil and parsley, and a teaspoon of ground black pepper. Mix with two cups V8. Refrigerate overnight. An hour before serving, add more V8 to consistency, adjust the salt and pepper, and top with a slosh of olive oil.

Serve in chilled bowls with crusty bread.

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Mississippi Hill Country Stew

Brown lightly floured stew meat with chopped onions and a clove or so of minced garlic. Dust with a bit more flour, stir well, add coarsely diced potatoes, carrots, celery, and water to cover over by a half. Bring to a boil, cover, and cook–stirring occasionally–on low heat until meat and vegetables are tender. Reduce to consistency. Salt and pepper to taste. Serve with rice and/ or cornbread.