Posts

Posted on

Shutting Down Eudora Welty Library Was a Mistake

This editorial by Jay Wiener originally appeared in The Northside Sun Thursday, Sept. 11, 2025. 

The Mississippi Department of Archives and History (MDAH) is reminiscent of Lyndon Johnson’s assessment of Richard Nixon, “He’s like a Spanish horse, who runs faster than anyone for the first nine lengths and then turns around and runs backwards.”

Or Henry Wadsworth Longfellow’s poem,

“There was a little girl,
Who had a little curl,
Right in the middle of her forehead.
When she was good,
She was very good indeed,
But when she was bad she was horrid.”

It is difficult to reconcile a governmental department that accomplishes so much, extraordinarily well, with the entity that razed the city of Jackson’s flagship library.

The employees of MDAH are stellar individuals for whom I have utmost regard. Their probity is such that, if asked about book bans, they would agree that limiting access to books is indefensible. Nonetheless MDAH displayed no hesitation before eliminating a library housing countless volumes.

Why was the Eudora Welty Library razed? The flagship library was removed because its loading dock was conspicuous opposite the Two Mississippi Museums entry. (Please note the irony that the department overseeing the Eudora Welty House and the Eudora Welty Foundation destroyed the Eudora Welty Library.)

MDAH knew the location of the library’s loading dock before it broke ground for the two museums. They could have been entered on Mississippi Street or North Jefferson Street. A blind eye is turned toward that inconvenient truth as Jackson endures the absence of a flagship library, a crowning symbol of civic pride. Whenever Jacksonians lament the lack of a flagship library — as far as the eye can see — the penalty paid for serving as the state’s capital is inescapable.

Please do not take this critique to disapprove of public spaces shared by rich and poor alike. I am an advocate of public parks and prefer as many as possible, available in as many places as possible.

What I deplore, first and foremost, is that Jackson lacks sufficient funds to maintain city streets. MDAH could have constructed a state of the art public library, at state expense, in exchange for vacating the property sought. What occurred is as if one’s next-door neighbor bulldozed one’s home, refused recompense, and justified outrageous presumption, saying that the neighborhood was enhanced by the creation of green space.

The Northside Sun reported, on Friday August 22, 2025, that Jeanne Williams, Executive Director of the Jackson Hinds Library System, has informed Jackson’s City Council that the system’s board of directors recently “toured potential sites in an effort to re-establish the demolished Eudora Welty Library… ‘To renovate one of those sites would have been in the $12 million to $18 million range…’”

Second, state elected officials vociferously decry Federal Government overreach but, when the State Government overreaches, no conceivable dissembling is deemed excessive: When Thompson Field opened in 1963, it was built by the City of Jackson but, when the State of Mississippi sought control over our airport, the property was appropriated — once again without the citizens of Jackson being paid for the taking.

MDAH, given its focus on Mississippi history, is acutely aware of Mississippi’s troubling tradition of silencing dissent; running from town anyone saying what people in power do not want heard. I will not win friends among individuals fearful of realities being exposed that they prefer go unexamined notwithstanding the importance of pondering the pertinent problems implicated.

Not unlike Martin Luther’s protest, “I cannot and will not recant anything, for to go against conscience is neither right nor safe. Here I stand, I can do no other, so help me God. Amen.”

Posted on

Something By Way of a Philosophy

Food is a passionate issue for many people, and some foods are certainly controversial. Barbecue, for instance, is a highly inflammatory subject, but almost any food can become a flash point; I was once involved in a knock-down-drag out about how to make the perfect grilled cheese sandwich (Do you use mayonnaise? I don’t…).

Arguments over foods range from the sublime to the ridiculous, but unless you’re one of those self-styled and overly-promoted griddle Napoleons or oven Antoinettes you can get your fill of almost everywhere—or just an all-around jerk yourself—talks about foods and cooking tend to be cordial, albeit with the a measure of peppering. People who enjoy food and cooking are gregarious, open, and giving, and their activities revolve around food.

The best meals are home-cooked, and home itself must be one of the warmest words in the English language. Home entails more than place; the word implies security, comfort, congeniality and much, much more. Here in the South, the word has become infused with almost mystical connotations, evoking a sort of paradise, lost like all others. When we talk about home cooking, we’re talking about foods with a voice in the family and in the community, a cuisine that sings of time and place, a balm for the mind, a madeleine for memory. Foods without history and bereft of geography are just plain bad.

I grew up in north Mississippi, which is home to the cooking of the middle South, of the yeomanry, of the people who were the rule rather than the exception in the rural South of their day. My people are descended from small farmers who came into Mississippi from Virginia and the Carolinas, and the way my ancestors cooked still informs the state’s table. Theirs was not a light cuisine; it sustained people through long days of hard labor. They fed themselves and their families on the same basic foods the colonists at Jamestown ate: corn and pork augmented by whatever they could get to grow augmented by game and fish. Food was important to them because it was their only unadulterated source of pleasure. They planted and harvested, cooked and baked, canned and preserved, making the most of what they had season to season, year to year, generation to generation.

Recipes are dead words; it’s up to the cook to breathe life into them. It’s an unwritten law of cookery that the same recipe in the hands of, say, six or seven cooks will produce different (often surprisingly different) results. If you want to learn how to cook, then you must cook yourself. Once you’ve become more secure in your abilities and more confident of your results, then by all means be more creative. One of the glories of cooking as an art is that it lends itself easily to experimentation, but be “original, not outrageous,” as Alice B. Toklas cautions. Capote once said of writing that you must learn the rules before you can break them, and this is true of cookery as well.

Posted on

Three Bean Chili

Heat a quarter cup of corn oil in a deep skillet. Add a large, finely chopped onion, 3 minced cloves of garlic, 2 diced poblanos, and a four ounce can of diced green chilies. Stir until onions and peppers are soft, then pour into a pot on low heat along with a can of diced tomatoes and liquid.

Add one each 15-oz. cans of red kidney, pinto, and black beans to simmering vegetables. You can drain them if you want, but I don’t. Season with 2 tablespoons each of ground cumin, smoked paprika, chili powder, and a teaspoon of black pepper. You can add oregano, but I don’t.

Stir well, and keep on heat to meld, a half hour at least.  Serve with warm corn chips, pico de gallo, chopped cilantro, fresh avocado, onion, and jalapenos.

Posted on

Peas and Snaps

By peas I mean field peas and by snaps, green beans, which I call snap or string.  Store-bought frozen blends tend to be heavy on the peas—maybe as much as 2:1—but I prefer it 50:50. Add the peas to the pot, and liquid to cover by at least an inch (I use chicken broth, but there’s nothing keeping you from using salt water and pork. Bring it to a rolling boil for about five minutes before adding the beans and lowering the heat to simmer for at least a half hour. Reduce heat and hold on stove before serving.
Posted on

Scallops Veracruz

Mexico has almost six thousand miles of coastline—about half of the estimated total for the U.S.—but mollusks don’t seem to play a proportionate role in Mexican cuisine.

Kennedy includes a scallop cebiche in Cuisines of Mexico, but not a one for oysters. This is not to say that oysters and scallops aren’t eaten in the country, simply that you’ll not find them in cookbooks. Recipes for salt-water fish abound, and red snapper Veracruz (huachinango a la Veracruzana), a rich, colorful dish with tomatoes and chilies, is one of the most distinguished. This scallop recipe is a riff on that, lighter and more intense.

Thaw frozen scallops, squeeze and drain. Even fresh scallops are too watery for this dish, so sauté lightly until firm. Drain scallops, toss with pepper, a bit of salt and a light dusting of plain flour. Brown in the least bit of oil possible, then add by spoonfuls a pungent tomato salsa. Cook until scallops are well-coated. Serve with a squeeze of lime.

Posted on

Pineapple Coconut Sheet Cake

Way back when, die-hard home cooks would sniff and curl a lip at a newlywed or (worse) single parent who brought a sheet cake to a bake sale. THEY, of course, brought an heirloom 8-layer caramel/German chocolate in a handmade paper mache decoupage box. Even worse, those die-hards naturally felt compelled to extract a timorous confession from the donor that a boxed cake mix was involved. Canned frosting was the coup de grace; admission to the bridge club would be ever afterwards inconceivable.

Granted, homemade cakes are a certified source of pride and satisfaction; given the time, they’re worth the effort. But if you’re losing you mind over at least a half dozen other things like the rest of us, use a boxed mix with homemade frosting and tell everyone to eat cake.

Combine 1 box Pillsbury White Supreme cake mix, 8 oz. sour cream, ¼ cup melted butter, 3 large eggs at room temperature, half of an 8-oz. can of crushed pineapple (drained and squeezed), and a can of cream of coconut (Coco Lopez). Mix on medium speed until smooth. Pour batter into a 9×13-inch pan greased with butter and lined with parchment paper. Place in a preheated 350 oven until toothpick-clean and firm in the middle, about 30 mins. Cool on a rack.

Blend 8 oz. softened cream cheese with two cups confectioner’s sugar, (the other 4 ounces of crushed, drained, and squeezed pineapple, and a tablespoon coconut extract. If needed, thin to spreading consistency with milk, top cake, and sprinkle with 2 cups toasted shredded coconut or coconut chips.

Posted on

Ars Voces: Jaime Harker

My academic life has always been about hidden treasure. When I first moved to Mississippi, I read John Howard’s Men Like That, and he gave me a vision of a vast queer Mississippi underground, erupting in newspaper stories, highway rest stops, and bookshelves. He introduced me to three gay Mississippi writers, including Hubert Creekmore, Water Valley native, poet, novelist, translator, and editor. I checked Creekmore’s The Welcome out of the UM library; it took me over ten years to locate a copy. I have been asking every editor at the University Press of Mississippi to reprint the novel, with no success. Opening a queer feminist bookstore in Creekmore’s hometown is, I hope, the first step in a campaign to bring him back in print.

I love digging around in archives. I spent two weeks hunting for fan letters in Christopher Isherwood’s papers. I found amazing ones, including a young man from North Carolina who mailed Isherwood photographs of his lovers, with detailed commentary on the back of each; water color portraits in a handwritten tribute; flirty come-ons from English teenagers. He wrote them all back, and often invited them to his house. At Duke University, I found the papers of fantastic Southern lesbian feminists. They kept everything—not just letters with agents and editors, but love letters from exes, flyers for readings, gossip and descriptions of parties and chance encounters. Dorothy Allison’s are my favorite. Most archives organize correspondence by letter writer, and store them alphabetically. Dorothy Allison kept every piece of mail she received in order and has them in her archive by date.

One has to really dig to find the gems. But in between, you get a sense of her life as it was lived: Flip; a flyer for a reading; flip, a letter to her friend about her recent breakup; flip, a letter to her agent; flip, an invitation to an S/M sex party; flip, a letter to a manufacturer complaining about a defective whip she received in the mail; flip, a letter from Cris South, a member of the Feminary collective and novelist, about her forthcoming book and her shifting identity from butch to bottom; flip, a contract from her editor. Finding the treasures was a delight, but so was the rich tapestry of a live lived in real time, without a sense of what would be seen as ‘important’ later. That sequence is what makes it important, even as the gems I uncover become part of another narrative forming in my own head.

The treasures are the stories I share when people wonder how I could spend seven years working on a book. But the truth is I love the searching as much as I love the discovery. Doing research has taught me patience, something that my wife Dixie tells me I sorely need. She’s right. Chefs understand this, of course. You can’t rush the rising of the dough, the marinade on the pork, or the brine on the turkey; slow-roasted vegetables in the oven are better than the microwave or boiling water. I have a tendency to want things right away, but Dixie knows that the best things take time.

Writing a book teaches you that, too. You can’t dash off a dissertation, or a book, in a series of all-nighters. You have to work a little bit every day, without being able to see the end; you research, and write, and revise, and repeat, endlessly. To sustain this, you must learn to love the process, to learn to love the questions themselves, as Rilke put it: ““Be patient toward all that is unsolved in your heart and try to love the questions themselves, like locked rooms and like books that are now written in a very foreign tongue. Do not now seek the answers, which cannot be given you because you would not be able to live them. And the point is, to live everything. Live the questions now. Perhaps you will then gradually, without noticing it, live along some distant day into the answer.”

Violet Valley Bookstore is the same. I love the process—the arrival of books, the evolving categories on the shelves, the unexpected visitors to the store, from San Francisco and Durham and Jackson and Oxford. I love the excited teenagers, taking photos for Snapchat, and the serious bibliophiles, touching the vintage Mississippi textbooks. I would like this little 10×40 foot bookshop to be a hidden treasure in Mississippi for years to come.

Posted on

Delta Chinese Collards

This recipe comes from an article in The New York Times by Joan Nathan, “East Meets South at a Delta Table” (June, 2003) profiling the Sino-Southern cooking of the Chow family in Clarksdale, Mississippi.

Wash and trim three bunches of collards and cut into more or less bite-size pieces. Heat wok or a very large skillet, brown a teaspoon of salt, and add about a quarter cup of canola or peanut oil. When oil is hot, add 6 sliced cloves of garlic and stir until lightly toasted. Add greens and a dash of pepper, stir constantly until wilted and tender, then blend in 2 tablespoons oyster sauce and a scant teaspoon of sugar. Taste and adjust seasoning. Serve immediately.