FROM A WEED LECTURE AND WINE TO SOME WILD COOKING

Continuing this month’s survey of Books Read, here are a few more entries:

• Martha Paxson Grundy: Quaker Treasure. Having known Martha since we were both active in Ohio Yearly Meeting (Conservative), and watched her subsequent service in the broader Quaker organizations, I find my admiration upheld in this 2002 Weed Lecture given at Beacon Hill Friends House in Boston. As she observes, unlike evangelical Protestantism, where the emphasis is on personal salvation, the Quaker treasure is its emphasis on the shared experience of the Prophetic Presence. In that, we nurture and guide one another in a living faith.
• Jancis Robinson: How to Taste: A Guide to Enjoying Wine. Designed as alternating pages of Theory and Practice, this volume was a 2000 update of a 1983 book by a British wine authority. She does a clear job of introducing the differences in the ways we taste, and of linking that to the language of wine, complete with a decent glossary. Also helpful is her survey of grape varieties and the wines they produce, both in France (where they assume geographic names) and around the world. As she speaks of international wines, however, the book dates quickly – Washington State and Argentina, especially, have come a long way since. Even so, an excellent reference book.
• Kim Stafford, ed: William Stafford on Peace and War. A profound and moving selection of poems, journal entries, interviews, and published excerpts focusing on Stafford’s pacifist faith and witness. Well worth returning to repeatedly.
• Sheldon Morgenstern: No Vivaldi in the Garage: A Requiem for Classical Music in North America. In this rather strange memoir by an orchestral conductor best known for his role in establishing the Eastern Music Festival on the campus of Guilford College in Greensboro, North Carolina, some of the best pages examine the strengths and weaknesses of boards of trustees in the non-profit world and, at times, the ill-informed consultants they sometimes hire. Yet he doesn’t shy away from gossip, skewering some of the big names and their inflated fees while lavishing praise on his buddies and students. While he repeatedly dismisses his teacher, Thor Johnson, I suspect he overlooks positive aspects; in contrast, one friend of mine, who had been a regular substitute in a major symphony orchestra, said Johnson was the best prepared conductor he had played under. And while Morgenstern has little fondness for contemporary music, which is the core of American classical composition, he appears ignorant of our rich Romantic-era legacy, which I think is essential for American repertoire in the future. I’m left wondering just how much of this is sour grapes from an almost-ran.
• Tamar Adler: An Everlasting Meal: Cooking With Economy and Grace. After living more than a decade with a wife who’s a cooking genius and two daughters who follow in their mother’s wisdom there, my own kitchen skills had largely atrophied. To be honest, I’ve never had her knowledge and seemingly intuitive sense of using herbs and spices, and preparing anything I think they’ll be eating becomes inhibiting. Still, now that I’m freed from the office and commuting routine, the time has come for me to pick up some of the meals preparation each week. Nevertheless, it feels like learning from scratch, especially after the Pellegrini readings. So when Adler begins with a chapter “How to Boil Water,” I thought I’d be on the right track – like Yehudi Menuhin learning to play violin all over again as a young adult. Wrong! She quickly veers off into a much different realm of cooking, one loaded with onions, anchovies, and beets (three of my least favorite ingredients ever), and soon seemingly slapdash in all directions. This, from a woman who admits ineptitude when it comes to making bread. In the end, though, this will likely be the volume I keep returning to as we make the best of our garden produce through the season. She has me largely rethinking meals and routines – this, coming from a Midwestern kid whose idea of dinner revolves around a slab of meat, or some substitute in the vegetarian variations. Rice, anyone?