Month: June 2013

On missing, remembering, and coming home.

Tisha Tanzillo Mulligan is the co-owner (with her sister, Sandy) of Tanzy’s, a breakfast, lunch, and afternoon tea spot in Hudson, New York, where she grew up. I interviewed Tisha at Tanzy’s on June 5, 2013, and was struck by the strong sense of intuition that she described throughout the interview. And how vividly she described food. Music: “Ghosts in the Room” by Nasienie, from the Private Loops album. Private Loops (Nasienie) / CC BY-NC-SA 3.0 This piece was produced in Oral History Summer School‘s “Oral History for Radio” workshop, Hudson, NY, with instructor Michael Garofalo and Director Suzanne Snider.

putting the land in place.

If you’ve been following this blog for any length of time, you know that it started — four years ago! — as a space for me to write and think about the issues I was exploring in cities.  Specifically, how we learn about a city: its history, its people, and its traditions.  I’ve been interested in pop-up urbanism (or as i’ve called it, entropy) since my first post, and other issues like historic preservation, manufacturing and economic development came later, as I got to know neighborhoods and reflect on the stories that they tell about themselves.  I’ve always been thinking not just about cities but about the institutions in them, those third and fourth places where people share and learn memories, ideas, and information.  I got my start in those kinds of places, and think they’re an important part of our cities, whether they’re surrounded by granite and columns to tell us that learning is important, or they pop up in a public square to make it fun and surprising.  The themes have been learning, …

Neighborday

This spring I did some thinking and writing for GOOD.is, as they launched their first new holiday, Neighborday.  It was a day for celebrating neighbors, and neighboring, for getting to know where you live and the folks that you live around just a little better.  I was part of a team led by Kyla Fullenwider, of Imperative, a social design firm doing really interesting work around engagement, evaluation, and impact. We’ve shared some of our initial findings about how Neighborday here.

With Taste, Smell, and Imagination

This piece first appeared at History at the Table, as part of the NCPH Working Group on Public History and the Local Food Movement. * I’m standing in the basement of Bondir, the intimate, award-winning Cambridge restaurant, watching Chef Jason Bond dismantle a hindquarter of beef, removing fat from muscle and muscle from bone.  As he drops each chunk into its designated plastic tub, he explains to me what it will be used for.  Every bit of this 200 pounds of meat will be consumed.  The steaks will dry-age for some months; the fat, brightly yellow because the cow was grazing on bright green grass, will be rendered and used for daily cooking; the tough muscles will be stews, cooked with the stock made from the bones.  This one animal will feed hundreds of diners; it’s the only way for high-quality meat like this, Chef tells me, to be economic. But I don’t think it’s just economy that drives Bond’s pursuit of a “snout-to-tail” approach to beef, or his painstaking efforts to remove different kinds …