Hinds County Gazette, Raymond, Mississippi, 1844
The Sun Rekindles
To confirm that the Charter of Christ embraces the profane cycle of life, the early Church adopted observances of the solar calendar from many different cultures.
The most significant of these are obvious; Easter, on the spring equinox, and Christmas, on the winter solstice. Others include All Saints’ Day, the mid-point between the autumnal equinox and the winter solstice; Lammas Day, the mid-point between the summer solstice and the autumnal equinox, while May Day, in between the spring equinox and the summer solstice (Beltane in the Celtic calendar) marks a celebration of the Virgin Mary in Christian culture.
February 1-2 falls between the winter solstice and the vernal equinox, marking the middle of solar winter in the northern hemisphere. Called Imbolc in the Celtic calendar, Christians observe the date as Candlemas and the Feast of St. Brigid of Kildare (Ireland), who shares her name with the Celtic goddess Brigid, “whom the poets adored.”
It’s also Groundhog Day.
Rooftop Tree
Cheesecake at the Hoka
Ron Shapiro opened the Hoka in Oxford in 1974. He showed much of what passed as “art cinema”, but included an eclectic blend of old “B” movies, and selections from cutting-edge favorites such as Russ Meyers and John Waters.
Sometime around 1978, Ron went into partnership with Betty Blair, a beautiful lady from the Delta, and together they opened up the Moonlight Café in the theater. A dining area was constructed, the plumbing was re-done, kitchen equipment and a storage room were installed. The Moonlight served sandwiches, salads and desserts, and in a short time the Hoka became a popular nightspot in Oxford, a place to see and be seen.
One of the signature desserts was a New York-style cheesecake that came to the Moonlight via two sisters, Marla and Lee Ann Frear, who hailed from Delaware. Both Marla and Lee Ann were big, buxom blondes. I vividly remember seeing them at a Halloween party costumed as Siamese twins, resembling nothing less than a battleship in full steam as their huge boobs plowed a wake through the crowd.
They got the recipe from their mother, who was a caterer in Dover, and sold the cakes to the Moonlight to abet their college allowances. After they graduated, they gave the recipe to Gene Duncan, who gave it to me some forty years ago. It’s a simple concoction, but you must take care to pack the crust evenly or it will singe on the outside and be soggy in the middle
Hoka Cheesecake
Filling: ¾ cup sugar, 3 large eggs, 2 teaspoons vanilla, 24 oz. cream cheese, room temperature, 1 stick melted butter. Beat eggs, add sugar and mix well at medium speed, then add cream cheese and melted butter.
Crust: 1 box Nabisco graham cracker crumbs, 1 ½ cup sugar, 1 ½ stick melted butter.
Topping: 1 pint sour cream, room temperature, 1 teaspoon vanilla, 4 tablespoons sugar.
Mix crust ingredients, pack in lightly oiled 9”x3” spring form pan. Mix filling ingredients well at medium speed for three minutes. Pour over crust, spread evenly and bake at 375 for 30 minutes. Remove from oven, spoon on topping, return to oven at 475 for 5 min. Chill before slicing and serving.
Sea Lord Faulkner: A Nautical Memory by Howard Duvall, Jr.
If memory serves me correctly, the expedition to locate and raise Mr. Faulkner’s sailboat took place in the spring of 1953. For some reason Mr. Bill had left the boat at anchor at Cole’s Camp on the Sardis Reservoir during the winter months; and in the early spring, it was discovered to have drifted out into the cove and sunk in about eighteen feet of water. The recovery of the boat would not have presented any great problem had Mr. Faulkner called Memphis for a professional diver and rig; however, this would have been too conventional and commercial for his adventuresome mind. Therefore, he chose to make use of local talent, which I’m sure he felt would provide for a much more interesting day on Sardis Lake.
On the appointed morning Billy Ross Brown, a neighbor and close friend of the Faulkners, and I reported for salvage duty at Mr. Bill’s home. Also along was the Browns’ houseboy, Isom Cillum, who would act as all-round handyman for the project, as we were sure that we were in for some heavy work ahead. Upon arriving, we were surprised to find that a new member had been added to the party. His name was V. P. Ferguson; he was a student at Ole Miss, and I think it would be safe to say the “Veep,” as he was locally known, was something of a character. Billy Ross and I were quite familiar with the kimono-wearing, Koran-reading orchestra leader from the University, but we were admittedly quite surprised to see him here primed for the occasion. We were later to learn that V. P., upon hearing of the sinking of the sailboat, had called Mr. Faulkner and offered his services in recovering it. He explained to Mr. Bill that he was preparing for a summer excursion to the Caribbean to dive for black pearls, and that the Sardis outing would be good experience. I’m sure Mr. Bill discounted much of this story, but I’m also sure that he saw possibilities for an interesting day on the lake, and so invited him along. (Whoever says Faulkner had no sense of humor should have been along that day.)
The chief preparation for the outing seemed to have been the securing of enough food to satisfy the appetites of the would be salvage crew. Miss Estelle was in charge of this department and she had already sent Norfleet, the Faulkners’ Negro houseboy, out into the side yard with a large picnic basket of food. With the picnic basket safely secured in the Faulkner family station wagon, the five of us set forth to the Sardis Dam to begin salvage operations, To look over the crew-a Nobel Prize-winning author, two young college friends, a would-be pearl diver, and the faithful Negro houseboy—one could wonder about the prospects for the success of the mission. The route carried us through the University campus out Highway 6 West some eighteen miles, and then about seven miles up a gravel road to Sardis Dam. Our plan was to board the houseboat anchored at the dam and then to travel up the reservoir about five miles to Cole’s Camp, where the sailboat, as has been previously mentioned, lay some eighteen feet below the surface.
I think it would be well to pause here to say a few words about the houseboat which would be our base of operations for the day. Contrary to the general principle of shipbuilding (or in this case, boatbuilding), this vessel was built in the side yard of Colonel Hugh Evans of Oxford, many miles from any body of water. Being a neighbor and friend of Colonel Evans, Mr. Bill became inter ested in the boat and soon was a full-time partner in its construction. Two other families were involved in this venture, namely the Ross Browns and the Ashford Littles. After the completion of the boat came the problem of getting the rather large craft through the narrow streets of Oxford and out the main highway to Sardis Lake without tying up traffic for hours. It was decided to hire a professional mover from Memphis to undertake the task, and at the appointed time the boat was transferred by night to the lake. That morning the owners, their families and interested friends gathered at Sardis to watch her slide down the ways, and down she went, only to bob like a cork on a fishing line. It was quite evident that the boat was riding much too high in the water. The propeller screw did not reach the proper depth. Mr. Bill and his friends put their heads together and the solution was soon reached: put concrete in the bottom of the boat. Concrete was then placed in the hold, and the Minmagary set forth on her maiden voyage to reign as queen of the Sardis Reservoir for many years.
Mr. Bill was indeed master of his ship as we pulled out of the inlet onto the main body of water. After estimating the time of arrival at about an hour, and with Mr. Bill at the wheel, Billy Ross and I settled back in the deck chairs to enjoy the spring morning, I think we were doubly enjoying it because we were cutting classes at the University in order to make the trip. I know, too, that Mr. Bill was relaxed in his khaki pants and military-style khaki shirt, sitting at the wheel and smoking his favorite briar. In sailing and boating on Sardis, he seemed to find the peace and privacy that was more and more of a struggle to obtain after receiving the Nobel Prize.
V. P., always the nervous type, soon tired of watching the shore line go by and asked Mr. Bill if he could take over the wheel. Offering no objection, Mr. Bill let him have it and then joined us on the back deck to relax and discuss the problems of getting to the sailboat. Presently we were interrupted by the clanging of the deck bell and sharp commands being issued by the “Veep” sitting hard by the wheel.
“Full steam ahead; we are approaching the salvage area. We must have more steam,” he shouted into an imaginary tube that led to an equally imaginary engine room. The only person available to heed his commands was Isom, our houseboy turned cabin boy for the occasion, and he was thoroughly mystified by the whole proceeding. I’m quite certain that Isom thought Mr. Ferguson was “tetched in the head,” for he came back to me and said, “Mr. Howard, you know we don’t have no engine room down there, only that 75 marine engine and there sho ain’t nobody down there to hear him.”
It seems that V. P. had just finished some popular novel of the day concerning the rescue of a British submarine down in the South China Sea with all hands aboard, and through his imagination we were the crew pushing full steam ahead to make the res. cue. I believe Mr. Bill thoroughly enjoyed the fantasies of the “Veep” and he was soon resting again in his deck chair, probably assuring himself that he had made the right decision in bringing along Mr. Ferguson.
As we approached the entrance to the cove that led to Cole’s Camp, Mr. Bill took over the wheel again and steered us into position near the sunken boat. There was no real problem in finding the boat because of a safety line that was still attached from the sunken hull to a tree on shore. The plan of action was for us to take down a steel cable attached to a winch on the bow of the houseboat and hook it through an iron ring in the bow of the sail boat. After securing the hook, the idea was to crank the winch, thus pulling the boat to the surface. When this was accomplished, Mr. Bill planned to move the houseboat with the sailboat in tow to a nearby boat ramp, where we could wade in to maneuver the sailboat onto a boat trailer which would be backed into the water, The station wagon would be used to pull boat and trailer out and to Mr. Bill’s backyard drydock for repairs and overhaul.
All of this seemed relatively simple except for the fact that V. P. began complicating things from the start. For example, after his first dive he came up on deck, bowed in true Arabian Night style before Mr. Bill and exclaimed, “Oh, Captain Ahab, there is an octopus down below guarding the boat. Do you happen to have a machete aboard that might afford me some protection?”
Much to our surprise, Mr. Bill, with his usual composure, dis appeared below deck, came up with a machete and gave it to Ferguson, who immediately dived over the side with the weapon and disappeared below the surface while Isom stood by in wide-eyed wonder.
Just before noon, the hook was finally secured to the sailboat, but “Captain Ahab” decided to wait until after lunch to bring it to the surface. Isom broke out the picnic basket and began serving the food, keeping one eye, I’m sure, over the side for any sign of the octopus. Snakes were no problem for Isom, but an octopus was something else!
About halfway through lunch we heard the sound of someone on the other side of the lake trying to get our attention, and before any of us could answer, V. P. jumped upon the top deck and began wigwagging signals with a couple of towels. Before anyone knew what was going on, we observed an appreciable number of slightly disreputable looking fellows approaching, and within a short time the houseboat was boarded by what turned out to be the entire membership of V. P.’s dance band. It seems that V. P. had made slight mention of the expedition to his colleagues, and had in fact invited them to join him for lunch. They made short work of the contents of the picnic basket, and then they spread out all over the boat for an afternoon of sunbathing. I must say, at this point, that for a man who enjoyed his privacy, Mr. Bill seemed to take the whole affair in a very calm and understanding manner. The taciturn Nobel Prize-winner, in quiet and sly fashion, maintained his aplomb while V. P. all but took command of the situation.
The rest of the afternoon went by somewhat uneventfully with only the routine of securing the sailboat to the side of the houseboat and loading it on the trailer as described earlier. At dusk the sailboat was placed on the trailer and towed to its drydock in Faulkner’s backyard.
Some several days later Mr. Faulkner invited the group down to his house for a lawn supper, and I remember that the highlight of the evening was Mr. Bill’s dancing the soft shoe with Paul Pittman, one of the Ole Miss students.
William Faulkner spent many hours of sheer pleasure in the little sailboat that went to the bottom off Cole’s Landing and that was raised to sail again by Faulkner and a group of college students on that happy and carefree day. He usually referred to it as “the sloop.”
One afternoon while he, Miss Estelle, Hunter Little, and I were cruising, dark clouds appeared in the northwest and it was soon obvious that a squall was imminent. Fishermen, we observed, were scurrying shoreward. Faulkner calmly dismissed the idea of a squall and was maneuvering the sloop down the lake when a gust hit the craft and almost upset it. Life preservers were passed around. Faulkner declined his. Another gust took his hat, and Hunter went overboard to retrieve it and was almost drowned. After he was pulled aboard and matters were as much in hand as circumstances allowed, Faulkner called to me, “Howard, hand me a preserver. I am getting a bit chilly.”
In looking back over the years to the event just related, it becomes more apparent that the people who knew Faulkner best, outside of his own family, were the young people who grew up around the Faulkner home, as children playing with Jill, his daughter, later dancing and eating at her parties, and sharing many carefree moments with the man we all knew as Mr. Bill.
Hash Tag Cookies
People had been making a criss-cross impression on balls of cookie dough with a fork long before 1925, when George Washington Carver issued an agricultural bulletin with 105 recipes using peanuts, including three for cookies. Some people might tell you the imprint helps cookies bake evenly, but more likely a fork is nine times out of ten more at hand than a cookie press.
How the criss-cross became a traditional hash tag for peanut butter cookies is material for a Beard Award. Here’s a one-bowl recipe for this favorite.
Combine 1 cup packed light brown sugar with a half cup each of softened butter and peanut butter. Mix until smooth; add a beaten egg and a teaspoon of vanilla. Mix very well. Sift in a half teaspoon each baking soda and baking powder into a cup and a half of AP flour, add to peanut butter mix, and stir thoroughly until it forms a smooth dough.
Shape into balls a little smaller than a ping-pong, roll in sugar (optional), and place on an ungreased cookie sheet. Flatten the balls with a fork that has been dipped in sugar so it won’t stick. Make a criss-cross pattern, and bake at 350 for 8-10 minutes.
On Copycat Recipes
Within living memory was a time when commercial products and establishments went a long way to convince consumers that their products were “Just like!” if not “Better than!” homemade. This marketing was still going on when I was a kid in the Sixties, even though most Baby Boomers were a generation removed from true home cooking with fresh (unprocessed) dairy, meats, and produce. Beautiful, honest homemade resurged and thrived because of what I call the “Whole Earth” attitude—God bless Stewart Brand and all who sail in him—but there’s a related counter-movement in those who seek to replicate popular corporate dishes for their home table.
It’s only logical that successful recipes are closely-guarded secrets. As a child, I knew a woman who claimed to know the Sanders’ Original Recipe of “11 herbs and spices”, one of the most famous trade secrets in the industry, by virtue of the fact that she had worked in a franchise outlet in Grenada, Mississippi for three months while her husband was in the Grenada County lock-up for beating up a grease monkey who’d stolen a gun from the glove compartment of his car while it was in for an oil change. Her fried chicken tasted pretty much like anyone else’s, but to be fair she cooked 2/3 through a daily bottle of vodka.
It wasn’t until 2016 that the KFC recipe was made public. The Chicago Tribune reported that a nephew by marriage of Colonel Sanders claimed to have found a copy of the original KFC fried chicken recipe on a handwritten piece of paper in an envelope in a scrapbook. The intrepid journalists in Chicago apparently admitted this discovery was within the realm of possibilities, but as journalists of fortitude and integrity, felt compelled to verify the recipe before publication. After “some trial and error” they decided the chicken should be soaked in buttermilk and coated once in the following breading mixture, then fried in oil at 350 degrees Fahrenheit until golden brown. With the addition of MSG (in an unspecified amount) they claimed the recipe produced fried chicken “indistinguishable” from fried chicken they had purchased at KFC.
11 Spices – Mix With 2 Cups White Flour
2/3 Ts (tablespoons) Salt
1/2 Ts Thyme
1/2 Ts Basil
1/3 Ts Oregano
1 Ts Celery salt
1 Ts Black pepper
1 Ts Dried mustard
4 Ts Paprika
2 Ts Garlic salt
1 Ts Ground ginger
3 Ts White pepper
While the KFC empire is built upon fried chicken, cole slaw is a signature side.
KFC Copycat Cole Slaw
13 cups chopped cabbage This is about 1 large head of cabbage or 2 medium heads of cabbage
1 green bell pepper (optional, there is no bell pepper in the KFC recipe)
1/2 cup chopped onion
1/2 cup chopped carrot 1 medium size carrot
2 cups Miracle Whip Light
1/2 cup sugar
1/4 cup vinegar
1/4 cup vegetable oil
If you are lucky enough to have a food processor, get it out of your cupboard. Start to cut up the cabbage and place it in the processor. While cutting up the cabbage, also cut up small slices of green pepper, onion, and carrot and add to the processor. Mixing up the ingredients this way will help distribute the flavors throughout the slaw. You may want to use a little less of the onion, or green bell pepper, but do use all of the carrot. If you do not have a food processor, no problem, simply chop the cabbage, onions, and carrots into small pieces. Add chopped green bell pepper if desired. Now mix Miracle Whip, vinegar, oil, and sugar until you have a smooth mixture. The taste should be sweet with just a hint of vinegar. The amount of dressing may be increased or decreased according to the amount of slaw you are making. Add to cut up veggies and mix well. Let stand at least one hour to let flavors mix.
When all is said and done, I’m of the studied opinion that foods are a lot more than the sum of their parts. Does KFC copycat cole slaw taste exactly the same if you’re not eating it out of a Styrofoam red-and-white container with the Colonel on it?
You tell me.
Ars Voces: Howard Bahr–A Precise Lyricism
When I was a little kid, I’d write stories and my mother would type them up on her Royal Standard typewriter. Writing those stories, I never supposed I’d become serious. I used to use a manual typewriter, my own 1953 Royal standard, a beautiful machine that I loved dearly. Then I got a computer, and I use that now. The thing about the computer is that it makes it so easy to revise. Stepping off into the blank page is scary, and it’s much easier to go back and revise what you’ve already written than to make up something new, so I have to watch myself with that. I only work at night; drink beer, smoke my pipe and try to write a couple of pages. It’s kind of a ritual.
When I first became really interested in writing, when I was working on the railroad, my friend Frank Smith introduced me to William Faulkner. I’d heard of Faulkner, but I had never read him. Frank and I were talking about writing, thinking, sort of coming out of ourselves and finding out things. When he gave me some Faulkner books to read, I became just totally involved in Faulkner’s world. It was a world I thought I would have loved to have lived in; the 1890s, the turn of the century, the South of the 1920s. I was fascinated by his style, so I began to unconsciously imitate it. If I had any of my early writings, you would see that I was a very poor copier of William Faulkner, but an imitator nevertheless. Parenthetically, Shelby Foote did the same thing, you read Foote’s early novels and they are a poor imitation of Faulkner’s style. Then I read Joseph Conrad, and I began to imitate him, his cadences, then I read Scott Fitzgerald and I tried to imitate his beautiful, musical lines. Every person I read, I would imitate. Many years later, when I read Lonesome Dove, that book put echoes in my head. Out of all that came my own style.
That’s how I learned to write, by reading other writers, imitating and finding my own voice, and that’s what I recommend for any writer, to not be afraid to imitate a number of writers, because eventually you’ll find your own style. That’s what Faulkner himself did; he imitated A.E. Housman, a number of stylists until he came up with his own. By the time I came to Rowan Oak as a caretaker, I was sick and tired of William Faulkner, I was sick of his baroque sentences, he had begun to annoy me with his coy, almost willful obscurity, so I lost interest in his writing for that reason. Oddly enough, the presence of William Faulkner at Rowan Oak was very small. The boys who worked with me there I think would agree. We all wrote stories and wrote things in the house, but there was no inspiration or magical breath that came down the stairs. It was like writing in a hotel room. Although we talked about him, kept the house as he and his family had, the house really had a life of its own. To us, it was always the house that was more alive to us than Faulkner. Wherever Mr. Faulkner’s ghost is, it is at rest.
I never go to a lecture unless I’m giving it. I say that kind of tongue-in-cheek, but there’s also some truth in it, too. I go to a writers’ conference to speak or read, and I look out over the auditorium and they’ve all got their pads and their pencils are poised to write down The Secret as if there must be some secret to this. They would be better off spending that time reading other writers and writing for themselves. Edgar Allen Poe never went to a writers’ conference; William Faulkner never attended classes at Bread Loaf. The great writers learn to write by reading and imitating and by working their asses off day and night. You’ve always got to be working on something, whether it’s going to amount to anything or not. You can ask any writer if he is working on anything now, and he will say yes. He may be staring at the blank page, but he’s still working.
Don’t preach. You want to write a story. Faulkner said, and I think he’s quite right, that a writer should not have an agenda, that he should not preach; his business is to tell the story of the human heart, to tell it well in all of its lights and shadows, and out of that telling, if you do it true enough and honest enough, if you don’t make fun of your characters and create a real world that your reader can move around in, if you do all that and tell the story, then the meaning, the preaching, whatever you’re trying to say will come out. The Black Flower is not about North versus South; it’s not about the Yankees and the Rebels; it’s about how horrible and unspeakable war is. That’s what it preaches about, not through the voice of the author but through the actions and reactions of the characters and the things they see in the world around them. The reader gets the message without being button-holed. What is wrong with preaching is that you begin to move away from the story, away from the work, and into the writer. And the writer doesn’t matter. If the writer has a message, it needs to come out in the work.
I think that my course has run as a writer. I don’t think that I’ll be publishing any more books. I think that the time has come for me to be a teacher of writing. But having said that, I still write all the time, I’m still paying attention. The literary world is a landscape that I don’t recognize any more, I don’t understand it; I don’t know what’s going on. I don’t think anyone would be interested in publishing anything else I write, but if I ever finish something, I’ll send it in, see what happens.
Sambo Mockbee: Legacy, Community, and the Empowerment of Myth
When the American Institute of Architects awarded Samuel (Sambo) Mockbee the AIA Gold Medal in 2003, he joined an elite company of architects (including Thomas Jefferson) who received the award posthumously. “The AIA does not like to confer a gold medal on people who are no longer living,” says architect Tom Howorth. “It’s an award for those who have the potential to continue contributing to the field of architecture. The fact that it was conferred on Sambo confirms he is continuing to shape the architectural landscape.”
Sambo Mockbee died in 2001. Hailed as a visionary with designs such as the Barton House in Madison, the Cook House in Oxford and the Magee Church of Christ to name a very few, Mockbee set an even higher benchmark when he and D.K. Ruth co-founded the Rural Studio at Auburn University. There in the heart of Alabama’s Black Belt, the studio continues to be a place where students learn the social responsibilities of architecture by creating homes and buildings with a spirit for poor communities.
“Sambo’s mission was to see about people,” Jackie Mockbee says. Jackie married Sambo in 1970. “We had two blind dates, we really did,” Jackie says. “The first was at a homecoming for Sambo when he was at Fort Benning. I’m sure he didn’t remember me; I just remember having fun watching everyone there. Two years later, my cousin called me and said they were going to a party and said there’s this guy that we all know who needs a date. They started telling me who he was, and. I said, ‘Wait a minute; I’ve had a date with him before.’
They asked me if I had fun, and I told them that we really didn’t get to know one another. That night, Sambo asked me if I went to MSCW, if I was a Baptist and if I’d marry him. I said, ‘Yes, yes and no.’ That was in August. We were married that December.” The Mockbees had four children, but Jackie remembers that at their home in Canton, “We had kids everywhere.” Jackie says. “They ran all around the neighborhood, but always ended up in our yard. Sambo was like the Pied Piper; he always had something going on, he was always the coach, and when he hit that door, the kids came running.”
“He was a gregarious, affable, lovable teddy-bear of a guy,” says Malcolm White, a long-time friend. “Once you became his friend, you were his friend for life. He loved collecting eclectic personalities. He was an engaging conversationalist and could sit up literally all night and carry on about Van Gogh or the Civil War or American history or Western civilization or anything else you might be interested in.”
“In the early 80s, Sambo had an office on North Street on a stretch of property that’s now parking lots,” Malcolm says. “On Friday afternoons, Sambo would gather people and would serve Heinekens, which he loved, and sausages or peanuts, whatever he had on hand. Sambo began to explain to us that he had this big idea that he was closing in on, this notion that was going to involve all of us,” Malcolm says. “He wanted to empower rural people of little means in the same way that wealthy people could empower him to design beautiful, elaborate offices. He wanted to incorporate not just architecture and design, but philanthropy and entertainment and recreation, all the components that build community. Basically what he was talking about became the Rural Studio.”
Former partner Coleman Coker first met Mockbee in Corinth. “I think in 1980 or 1981, and we hit it off, just sitting around and talking. Neither one of us had much work at the time,” Coleman says. “He was making a lot of collages, I was painting, and that’s where we found a commonality in translating the world as we saw it through our constructions and paintings into architectural compositions. We never were successful going out and marketing ourselves, particularly to corporate clients,” Coleman says. “Most of the work we were proudest of involved small residences for people looking for something different, looking for something that had a relationship to place, to locale. Most of those buildings were reflections of the clients, an extension of their personalities, and as we got more built, more people would see them and give us a call.”
“We didn’t sit around talking about the work of other architects; we’d talk about literature—Welty and Faulkner—looking for roots, connections to place, and we found that so much more directly through Southern writers,” Coleman says. “There’s no long tradition of Southern architecture outside of the classical, which comes from Europe, and we weren’t looking for that. We were trying to build on what was just beneath the surface here in the Deep South, whether it was black culture or the culture of the landed gentry, whatever mythology could be unearthed.” Mythology, Coleman admits, is “difficult to talk about.”
“Sambo, through the paintings that he did, was building a whole mythological world,” Coleman says. “Characters would repeat themselves throughout the paintings, and they started telling a narrative. It’s easier to render a narrative through literature, even through painting, than it is through architecture, yet you strive to expound those roots and reprocess them through design. Our concern with social responsibility in professional ethics fell in trying to reach out to a group that was estranged otherwise,” Coleman says. “We were trying to design in context with this locale, the locale in a social sense, when the abject poverty in much of Mississippi was virtually ignored by the great majority of designers and the great majority of people who could afford architects.”
In 1993, Mockbee and D.K. Ruth founded the Rural Studio. “Prior to the Rural Studio there were a few notable construction-focused, hands-on learning opportunities in architecture schools in the country, notably at Yale,” says Tom Howorth, also a former partner. “But there was nothing on the scale, level of commitment and pedagogical continuity that runs through the Rural Studio. Now there are those sorts of programs across the country. So much of what we do is picked from catalogues that the work of putting buildings together becomes a matter of picking the systems that exist and putting them together in a way that you solve the client’s problem,” Tom says. “That wasn’t what Sambo was interested in; he was interested in creating from scratch. He challenged students to think originally.”
Daughter Carol Mockbee recalls that “Papa (Sambo) first started talking about the Subrosa Pantheon in 1999. In the summer of 2001, they started digging in the Alabama clay. D.K.’s mother had died, as well as two young professors at Auburn, and that was probably when they came to the decision to build a memorial space for the Rural Studio, a place to remember and meditate and reflect. So they started digging out the site for the Pantheon in Newbern. By August, they’d poured the first slab. Papa got really sick that fall and passed away in December.”
“The project was suspended for two years,” Carol says. “After I graduated from Auburn in interior design I applied to the Rural Studio as an outreach student to finish the Pantheon. I knew the idea, knew my father’s mythology behind it, and knew that he loved the project. Had I known then what I know now, I don’t think I would have touched it. But, luckily, I was ignorant, young and energetic. For the first few months, I worked on other projects. I had to find my own way, find my role and boundaries. Everyone was skeptical; one engineer at Auburn said, ‘You know, if you were my daughter, I would not let you do this.’ I left that meeting thinking that I am Sambo Mockbee’s daughter and he wouldn’t want me to be doing anything else. I completed it on August 27, 2005. I was so preoccupied with my last pour three days before that I had no idea Katrina was coming.”
“Every June 21, you can go into the Pantheon and stand at different points, align yourself with stars and planets, then sit on a bench next to someone, lean away from them, whisper into a pipe on your side, and the secret travels back to them.”
Fondue for the Masses
Chances are if you’re an average middle-class sort, somewhere tucked away in a cabinet or closet you have a fondue pot. It’s likely you’ve never used the damn thing and never will because you’d rather order out than make anything as baffling as fondue.
In the middle of the last century,, trendy America embraced fondue . The early recipes were startlingly elaborate—as were the fondue sets themselves—and included prescribed serving rituals as well as a warning that drinking cold beverages while eating causes constipation. (It doesn’t.)
Fashionable authors recommended using long two-tined forks to skewer the bread cubes, which is why colorful glazed fondue pots with matching spears were standard gifts at weddings. Many of you likely remember your mother’s fondue set in harvest gold and avocado green., with a little wire rack beneath for canned heat.
Fondues became quite popular because the ingredients were inexpensive and familiar; the equipment, however novel, was within reach, and while most of us consider a fondue about the gayest thing you can serve at a party, it ‘s actually quite good, and makes for a novel holiday dish (particularly New Year’s).
The following basic recipe is from Betty Crocker’s Dinner Parties: A Contemporary Guide to Easy Entertaining, [Golden Books: New York] 1970, 1974 (p. 55). Let me recommend you lightly toast the bread cubes.
Cut a French loaf into 1-inch cubes, and a pound of Swiss cheese into 1/4-inch cubes (about 4 cups). Sprinkle about two tablespoons AP flour over cheese and toss until is coated. Rub cut clove of garlic on bottom and side of quart ceramic fondue pot, heavy saucepan or chafing dish. Add 1 cup dry white wine (Rhine, Reisling, Chablis, Neuchatel); heat over medium until bubbles rise to surface (do not allow to boil). Gradually stir in cheese, adding only 1/2 cup at a time and stirring after each addition until cheese is melted and blended. (Do not allow mixture to become too hot.) Stir in 2 tablespoons kirsch or sherry liqueur and seasoning.
If fondue has been prepared on range, transfer fondue pot to source of heat at table and adjust heat to keep fondue just bubbling. Guests spear cubes of bread with long-handled forks and dip into cheese mixture. Stir fondue occasionally. (If fondue becomes too thick, mix in more warm white wine.) 4 servings.
