Feb 19, 2003

Walking The Talk: Vermonters march on Manhattan


Lots of people
Originally uploaded by Leo Tilt.
Gutterson Field House, UVM: It is 3:30 a.m., Saturday, February 15. I am wearing wool-lined boot and mittens, two layers of socks, long underwear, blue jeans, five shirts, a wool sweater, a down jacket, a hat and scarf. Similarly bundled figures – too densely wrapped to make out features or gender – pile on the New York City-bound bus. “Peace and Justice!” yells the driver, as if he’s hawking hot dogs. “Peace and justice!”

My bus – a standard yellow school bus – is one of four leaving at this ungodly hour, sponsored by the Burlington-based Peace & Justice Center. The American Friends Service Committee, United Electrical Workers, and other organizations are transporting Vermonters to today’s peace rally near the United Nations – one of dozens of antiwar gatherings being staged in cities around the world.

The bus is full. Ahead of me, most people are trying to sleep. Behind me, it sounds like a party. Students from UVM – some drunk, some stoned, some giddy in anticipation of the demonstration – talk eagerly amongst themselves. A blonde, tin-voiced girl scoots into the seat behind me and confides to her neighbor, “I might not make much sense; I’m tripping on LSD.”

A girl in a green wool hat is pensively reading a printout of public bathrooms in midtown Manhattan – the NYPD has decided that Port-o-Potties would pose a “security risk.” A woman across the aisle announces the contents of her satchel. She has three apples and Kool-aid. The tripping girl asks her, “Did you bring anything to drink?”

“Yeah, I have some Kool-Aid.”

“No, I mean, like alcohol?”

“Oh. No.”

We get started. I try to sleep. The walls of the bus are cold. Condensation builds and freezes on the windows.

*

Five hours later, we stop for gas somewhere in New York. It’s warmer now, and I can see who else in on the bus. A blue-haired boy shares a seat behind the driver with his mother. A young woman with a plume of red and brown dreadlocks and a blue tattoo by her right eye dangles an arm over the back of her seat. A salt-and-pepper coifed woman sips from a silver thermos. An older lady with a white mohair hat has the wool collar of her jacket pulled up to her nose. I’m hungry. In my backpack I have crackers, a wedge of white cheddar cheese, a Fig Newton and a darkening banana. I eat some cheese.

As we move closer to the city, Vermonters look out the windows and make disparaging remarks about the flat suburban landscape. Hard-edged office buildings read above the highway: Daewoo. AGFA. Fleet. From a distance, the city skyline is an opaque blue-gray. As we move closer, it deepens and sharpens into a complex nexus of streets, buildings, taxicabs, New Yorkers.

The driver is talking on two cell-phones at once. People laugh nervously and speculate about the possibility of an accident. We head into Manhattan. As we spill out onto 34th street, disoriented and overdressed, I hear someone mutter, “I feel like the country mouse going to the city.”

I head toward the New York Public Library, where people are gathering to walk en masse to the demonstration on First Avenue. Along the way, I pass 15 police vans parked bumper-to-bumper, all filled with policemen in riot gear. In Times Square, under towering commercial signs, a skinny white guy with a beard is stopped by two policemen. They take his Bush-bashing sign, tear it in two and hand it back to him. They break the wooden stick to which the sign was affixed. No sticks allowed.

The walls of the Public Library bear an epigraph deeply etched in stone: “But above all things truth beareth away the victory.” Today, more transient slogans flutter below on fabric and paper: “Go Solar, Not Ballistic,” “Power to the Peaceful,” “Foreplay Not Warplay,” “Duct and Cover.” A group hands out free signs printed on recycled paper in vegetable-based inks by a union shop – sponsored by Working Assets. Graying men in military garb rally under a maroon banner: Veterans against the War. They face police officers across a narrowing swath of sidewalk.

Nearby, middle-aged men and women hold photographs of their sons and daughters in uniform. Military Families for Peace. I see people in jackets that read “United Steelworkers.” I stand beside a woman with a broad smile and dreadlocks reaching her ankles. GLAMericans For Peace, swathed in stylish faux fur, stand under a sign reading, “Peace—It’s the New Black.” Here and there, the odd spray of plastic beads – courtesy of the Mardis Gras Carnival Bloc – glitters in the sunshine. The crowd is diverse, and slogans and expressions vary, but they share a single message: No War.

As the crowd at the library swells, police line up along the streets to keep folks off the asphalt. An officer with a bullhorn directs people to move towards First Ave. People ignore him. They’ll move in their own time. The crowd gets bigger. Police in riot gear – helmets, batons, guns – arrive on the scene. They walk back and forth, ostentatious plastic handcuffs dangling from their belts. I cross the street and stand on the corner. From here I can see that the library steps are packed. The crowd stretches from the doors of the library down the curb and spans the city block.

Around noon, the crowd starts moving, oozing like a mountain of molasses from the library steps towards First Avenue. I tag along in the shadow of the GLAMericans to the sound of chanting: “La Peace, C’est Chic.” A sign dripping with blue tassels proclaims, “Peace is Not a Fringe Movement.” Police dart alongside the procession, jogging in the gutter. We pass people trapped under the awnings of Bloomingdale’s and Godiva chocolatiers. Some smile and wave. Many seem confused. One strangely stationary sign further adown the sidewalk catches my eye. It looks incongruous in the midst of all the moving signs, and the crowd splits around it. When I get close enough I c see that it reads, “Sample Shoe Sale.”

At Third Avenue, the city’s refusal to issue a march permit abruptly becomes irrelevant. The crowd has outgrown the sidewalk and spilled out into the street, filling it. The walk becomes a massive, slow-moving march. We inch forward, shuffling, squeezing. Some people carry radios tuned to WBAI, which is covering the demonstration. We hear that Third Avenue is full from 52nd Street to 72nd, and that a similar crowd is moving down Second Avenue. Cars waiting for the light to turn are trapped in the crowd like flies in amber; the people inside them look aggravated and uncomfortable. People are drumming. Syncopated chants of “Peace… Now!” thunder up and down the avenue.

Police prevent us from moving towards the demonstration on First Avenue. Every cross street has an aluminum barricade, and behind every barricade are officers persistently waving us north. Behind the police officers, we can see that the crowds on Second Avenue are surging southward. The handfuls of people leaving the rally are allowed to cross unimpeded.

“Where can we cross over? We want to go to the demonstration.”

“You can cross over at 52nd.”

At 52nd, another blockade. “Where can we cross over? They said we could use 52nd.”

“You can use 68th.”

At 68th, more of the same. “You can use 72nd.”

At 69th, the crowd plows through the barricades and begins a torturously slow walk south in search of a place to cross over to First. Again, the barricades block us at every corner. The police erect barricades across the Avenue, bringing the march to a temporary halt before protesters muster sufficient oomph to break through. In spite of the inevitable chanting that erupts at every whiff of confrontation with the NYPD, people are by and large reluctant to disrupt the arbitrarily erected barriers. Even so, discarded metal frames and blue wooden planks litter the open intersections, marking where the crowd, however recalcitrant, broke through.

At about 4 p.m., we finally arrive at First Avenue, but even though we are now within the rally’s officially “permitted” area, police are still erecting barricades. After crossing one intersection, I hear a scraping of metal on asphalt and turn around. Police are blockading First Avenue. I can’t believe it. “Isn’t there a permit for a rally on this Avenue?” I ask one officer.

“I only know what they tell me.”

When I pose the same question to a female officer, she’s a little more eloquent. “Do you want to negotiate with me?

“No, I’m just wondering – isn’t the rally permit for First? Why are you cutting us off?”

“It’s to keep mass chaos from breaking out,” she snarls. “ You have a problem with that? It’s so you don’t get trampled. You want to know what this is for? Wait until the ambulance can’t come for your bloody body. This is for your own safety.”

Finally, after a full day of marching, I arrive at the rally. The organizers are congratulating everyone on their participation. The demonstration is over.

Turning to leave, I’m surprised to see the end of the march. Litter is strewn everywhere. As I walk towards Grand Central Station, taking care not to jaywalk, my feelings are mixed. The experience overall has been encouraging. I’ve seen concerned citizens coalesce from all over the country to demonstrate their opposition to war. I have marched with the largest, most diverse group of people I’ve ever seen rally around one cause. But encouraging as it has been to march for peace, marching really isn’t enough.

One of the chants that I’ve heard throughout the day is, “This is what democracy looks like!” The earnestness of the voices raised in these choruses makes me wonder whether too many of us confuse marching with civic participation. Demonstrations are dramatic and make you feel good. But they dissipate quickly. We need to find more lasting forms of activism, more effective ways to register dissent. At the end of the day, I find myself asking: What else could democracy look like?

* * *
Published in Seven Days 19 February 2003

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Feb 5, 2003

Food Fetish

Area chefs pay lip service to eroticism


On the Half Shell
Originally uploaded by Maxed (not me!).
My boyfriend and I sit at a small table, waiting for eggs benedict, sautéed vegetables and sourdough toast. Our breakfast arrives. He spears a red pepper and holds it out for me to eat. When I lean forward to nip the pepper off his fork, I do so furtively, blushing, as if the act of eating were somehow illicit.

In my mouth, the sliver of sautéed red pepper is soft, almost silken. When I gently bite down on it, it has the same gradual, fleshy give as my lower lip. I chew slowly, relishing the pepper’s smoky flavor and its slippery texture on my tongue. I swallow, and the aftertaste — and the look I’m getting from across the table — leaves me feeling a few degrees warmer. And hungrier. My mouth is wet with saliva, my appetite whetted for the next mouthful.

Valentine’s Day isn’t just about bad chocolate and pink hearts from the pharmacy. It can be an occasion for extraordinary dining. Whatever — or whomever — you eat on Valentine’s Day, the experience should make your toes curl with pleasure.

Food is sexy. The reverse — sex is foody — can also be true. But while chocolate body-paint or peach-flavored lubricants may taste good, they’re just dressing, not a full course. Food foreplay doesn’t have to be confined to the bedroom; you may be surprised at what a slow sit-down dinner can do for your libido.

For gastronomic guidance on the subject of sexy food, I looked to the experts: the chefs. What do these pros, who are so intimate with food, have to say about dining on aphrodisiacs? What entrées are especially erotic? What spices arouse the senses? What flavors suggest sex? Whether you plan on dining out or in, here's what some Vermont chefs suggest as a prelude to a kiss:

Sean Connory on a Plate


Bill Tecosky, Rainbow Sweets, Marshfield
Bill and his wife, Patricia Halloran, have developed a dessert that's something of a local legend. "We bake pastry balls and inject them with still-hot French pastry cream. Then we deftly dip them in hot caramel, so they are hard and crunchy on the outside like a crème brulée." Two of these one-inch balls, called profiteroles, sit atop a layered concoction of confections: a layer of puffed pastry, a layer of éclair pastry and a layer of "whippéd" cream. "You can't believe how many of these we have to make to avoid civil unrest.

"I stand behind these things all day, and when women come in, I see looks in their eyes that their men don't see. I see jaws hit chests."

The name of this fabulous confection? Officially, it's the Saint Honoré, but Bill defers to his "double-X-chomosome customers" who have dubbed the dessert "Sean Connory on a plate." For younger indulgers, he says, "It could be Edward Norton. It's in the mind of the beholder. For older guys like me, it might be Brigitte Bardot.

"I have a 1-900 number where I describe pastries. It's 1-900-TALK-PASTRIES."


Amuse Bouche


Steve Schimoler, The Mist Grill, Waterbury
"Let's face it — great sex doesn't happen in five minutes. It should take an extended period of time. Foreplay is essential to great sex." Accordingly, The Mist Grill's wide-ranging Valentine's menu offers sustained stimulation for an extended — and playful — prelude to a hot night at home. Schimoler serves up a kaleidoscope of classical aphrodisiacs in novel and suggestive arrangements. "It’s about imitation, about having great food that parodies the sex act."

Menu highlights: butter-soft salmon "with a texture of silk-panties." Duck Confit with Ibarra Chocolate and Chipotle Mole — to elicit "that bead of sweat on your brow for the main act." For vegetarians, there’s a luscious mushroom dish finished with white truffle oil, whose musky scent "smells like sex." And for the Sweet Finish, a tartlet for two: Adam and Eve's Apple Gallette with Warm Cinnamon Caramel. The smell of cinnamon and baking apples has been proven to get people in the mood, and the warm caramel’s texture is "like body paint."

And the white silky cream?

"That’s for whatever anyone wants to think it is."

Ooh, La La!


Carole Fisher, Mes Amis, Stowe
"The trick is to give an oral orgasm. You know that you've succeeded as a chef when you hear people going Oh... Mmmm! We want that to last through the entire meal."

At Mes Amis, sumptuous offerings are a matter of course. Or courses, if you're hungry enough. "We’re very sensual to begin with — we go through a lot of oysters here." Briney, satiny and decidedly feminine, oysters are a noted aphrodisiac. And, Carole adds, "Having the animal in your mouth makes some people a little wild."

A rack of lamb also might excite: "It's something you can eat with your fingers. It's a very tactile, basic, Raaarh! Red meat! kind of thing. It brings out the caveman — or woman — for the evening."

Yin-Yang


Steve Bogart, A Single Pebble, Burlington
Contrast and balance are key concepts in Steve Bogart's culinary philosophy; he talks about the Yin and Yang of the food. "Everything on the menu is balanced, so no matter what you order, it is going to go well with everything else."

A Single Pebble's most erotic dish, by Steve’s estimation, is also its most popular: mock eel. Bogart developed his version from a traditional Buddhist recipe, featuring strands of wok-fried shiitake mushroom in a salty, sweet seasoning. "With the crispiness of the outside, and the soft, almost velvetiness of the shiitake mushrooms on the inside, and the saltiness that is almost instantly counteracted by sweetness — I've had customers come up and tell me it's like eating sex."

Play With Your Food


Dale Conoscenti, Conoscenti, Montpelier
Dale Conoscenti identifies his "free-form lobster ravioli" — which incudes a lobster tail and claw slow-cooked with butter and drizzled with truffle oil — as his sexiest dish. Good sex, and good food, indulge sight, smell, and touch for a full sensory experience. "Whether we like it or not, we play with our food."

A mental flirtation with the subject never hurts, either. "There's a mystique around lobster. Here's this large, red, hard-shelled thing, and it's all mine... and I know what's under that shell: rich, sumptuous mouthfuls of delicate white meat." Plus, you get to eat it with your bare
hands.

"Food for me is about passion. A sexual relationship — if it’s a good one — is also about passion." And eating with the person you love? "That's double passion."

Acheiving O


Fleury Mahoney, O Restaurant, Burlington
"For a romantic dinner, I would choose something really beautiful. We serve it on big white plates. . . in a bare-bones kind of way, so the food is very erotic in its nakedness."

Mahoney recommends plump, fresh, flown-in, eco-friendly oysters, spiced and on the half-shell, resting on a bed of sea salt evocative of the beach, "so it looks like they've just washed up on the shore." Oysters may be consumed with several house sauces, and with caviar. For sensual food, "caviar with oysters is about as decadent as you can get."

Love, Italian-Style


Tom Delia, Trattoria Delia, Burlington
"Eat like the Italians do — 'cause they're the best lovers!"

Delia’s menu offers an eclectic — and authentic — Italian menu, with regional specialties. Anything with an especially erotic in the mix? "Wild mushrooms." A.k.a. funghi selvaggi.

How do the Italians eat? "In small courses, always sharing. You share the antipasta, the pasta, the main course, and, of course, a bottle of wine. Instead of a good dining experience, with the right wine, you have a great one."

Food Science


Tara Vaughan-Hughes, Eat Good Food, Vergennes
For food that get you in the mood, Tara Vaugahn-Hughes cites culinary critic M.F.K Fisher: "If you give someone a steak and a glass of wine, watch for when their earlobes turn red: that's the time to ask them for a favor. Or ask them to sleep with you. Because that's when they're in the best mood."

Of course, there's always "the old standby" of chocolate. The body responds to chocolate with the same chemical it produces when in love. And Eat Good Food has an "amazing" chocolate cake — layered, with dense, dark chocolate and almonds. "It's just chocolate, chocolate, chocolate! And served warm, it's just amazing. It has a nice give in your mouth, a silken feel."

Anything to avoid on Valentine's day? "Oh God — no beans!"

Share, Cherie


Gay Truax, Tully and Marie’s, Middlebury
"I like to mix textures so the desserts are exciting to eat. We have a midnight chocolate mousse, for example, that we serve with a star and a moon shortbread cookie, which is both crisp and soft." Also texturally tantalizing is the crème brulee, whose "hot, crispy sugary crust sits atop a mound of cool, creamy custard."

For visual stimulation, Tully and Marie’s midnight mousse is served "up," in a martini glass, and a V-Day special is in the works for a "very pretty" heart-shaped dessert for two.

Since sharing food is definitely sexy, T&M's is planning a chocolate and chambord fondue for two, with cubed coconut pound cake and fresh fruit, which "you can eat on your own, or feed to each other."

How to Chow


Jeff Brogan, Chow! Bella, St. Albans
"I would definitely suggest strawberries — either as an entree or to finish
with. And champagne."
* * *
Published in Seven Days 5 February 2003

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