Oh, man. This is sad news.
See for yourself.
Rest in peace, Saul Leiter, dead at 89. A beautiful artist.
“There are certain people who like to be in the swing of things, but I think I’ve been out of the loop a lot of the time. When Bonnard died, one critic accused him of not participating in the great adventures of Modernism. And Matisse wrote a letter in which he defended Bonnard, saying that when he saw the Bonnards in the Phillips collection, he told Mr. Phillips, ‘Bonnard was the strongest of us all.’
I’m not like those photographers who went up to the top of the mountain and hung over and took a picture that everyone said was impossible and then went home and printed it and sold 4,000 copies of it and then went on and on with one great achievement after another.
Max Kozloff said to me one day, ‘You’re not really a photographer. You do photography, but you do it for your own purposes – your purposes are not the same as others’. I’m not quite sure what he meant, but I like that. I like the way he put it.”
Welcome Back to Where & When. This will be a special edition to highlight the recent loss of a cultural icon. For several generations and cultures who inhabit the city, this was their Penn Station. I present this without further comment, but feel free to post thoughts.
Head on over to Longform and check out their reprint of Gay Talese’s terrific 1966 profile of Alden Whitman, the New York Times obituary writer:
“Winston Churchill gave you your heart attack,” the wife of the obituary writer said, but the obituary writer, a short and rather shy man wearing horn-rimmed glasses and smoking a pipe, shook his head and replied, very softly, “No, it was not Winston Churchill.”
“Then T.S. Eliot gave you your heart attack,” she quickly added, lightly, for they were at a small dinner party in New York and the others seemed amused.
“No,” the obituary writer said, again softly, “it was not T.S. Eliot.”
If he was at all irritated by his wife’s line of questioning, her assertion that writing lengthy obituaries for the New York Times under deadline pressure might be speeding him to his own grave, he did not show it, did not raise his voice; but then he rarely does. Only once has Alden Whitman raised his voice at Joan, his present wife, a youthful brunette, and on that occasion he screamed. Alden Whitman does not recall precisely why he screamed. Vaguely he remembers accusing Joan of misplacing something around the house, but he suspects that in the end he was the guilty one. Though this incident occurred more than two years ago, lasting only a few seconds, the memory of it still haunts him—a rare occasion when he truly lost control; but since then he has remained a quiet man, a predictable man who early each morning, while Joan is asleep, slips out of bed and begins to make breakfast: a pot of coffee for her, one of tea for himself. Then he sits for an hour or so in his study smoking a pipe, sipping his tea, scanning the newspapers, his eyebrows raising slightly whenever he reads that a dictator is missing, a statesman is ill.
[Illustration by Jacob van Loon]
I’ve never read any of Tom Clancy’s books. My step father loved them and since I spent most of my high school years locked in battle with my step father (he: Republican, me: not) I just piled Clancy on top of my hate pile. Clancy died yesterday. I liked this part of his obituary in the Times:
Mr. Clancy said none of his success came easily, and he would remind aspiring writers of that when he spoke to them.
“I tell them you learn to write the same way you learn to play golf,” he once said. “You do it, and keep doing it until you get it right. A lot of people think something mystical happens to you, that maybe the muse kisses you on the ear. But writing isn’t divinely inspired — it’s hard work.”
Closer to home, enjoy this remembrance of Marcella from my aunt, Bis:
I first met Marcella Hazan at Coliseum Books, a store on west 57th street. It was 1978 and I had just returned from a trip to Italy with my husband, Fred. Of course I didn’t actually meet her in person, though I sometimes feel as if I did, but I did meet her through her first cookbook, Classic Italian Cookbook. I fell in love with it when I read her recipe for Amatriciana, which was the exactly the one given me by my friend Vicki, who had lived in Italy for several years. And then I saw a recipe for the Fettuccine al Gorgonzola that Fred and I had loved so much when we’d eaten it at Vini da Arturo in Venice a few weeks before.
It’s so long ago now that I can’t trust my memory as to exactly how my cooking evolved, but what I do trust is that is that Marcella’s books opened up a new way of thinking about food and cooking. I loved her very strong, opinionated voice (I’m pretty opinionated myself), and I loved the absence of unnecessary complexity in her recipes. I loved the idea that I could change the taste of a tomato sauce by choosing to make it with only one other ingredient, and then by changing that other ingredient from onion to shallot to ramp, I could make a different tasting tomato sauce each night.
In the early books she made menu suggestions for what to serve with a dish and it was from those suggestions I learned to think for myself, to make my own choices and create my own menus. She helped me to learn to trust my instincts to “use my head but [to] cook from the heart.” So cooking for friends and family became, and remains, my avenue of expression and creativity and I thank you Marcella for giving me that.
I bought her books and used them and loved what I cooked so I gave them to my family and friends. Today I don’t consult recipes as often as I used to but my books are there on the shelf, broken backed and stained, waiting to be consulted when I need them.
Marcella’s Amatriciana – Tomato Sauce with Pancetta
and Chili Pepper
The Roman town of Amatrice, with which this sauce is identified, offers a public feast in August whose principal attraction is undoubtedly the celebrated Bucatini – thick, hollow spaghetti – all’Amatriciana. No visitor should pass up, however, the pear-shaped salamis called mortadelle, the pecorino – ewe’s milk cheese – or the ricotta, also made from ewe’s milk. They are among the best products of their kind in Italy. When making Amatriciana sauce, some cooks add white wine before putting in the tomatoes; I find the result too acidic, but you may want to try it.
For 4 servings
2 tablespoons vegetable oil
1 tablespoon butter
1 medium onion, chopped fine
A 1/4-inch-thick slice of pancetta, cut into
strips 1/2 inch wide and 1 inch long
1 1/2 cups imported Italian plum
tomatoes, drained and cut up
Chopped hot red chili pepper, to taste
3 tablespoons freshly grated Parmigiano-
2 tablespoons freshly grated Romano cheese
1 pound pasta
Recommended pasta: “It’s impossible to say all’amatriciana” without thinking “bucatini”. The two are as indivisible as Romeo and Juliet. But other couplings of the sauce, such as with penne or rigatoni con conchiglie, can be nearly as successful.
1. Put the oil, butter, and onion in a saucepan and turn on the heat to medium. Sauté the onion until it becomes colored a pale gold, then add
the pancetta. Cook for about 1 minute, stirring once or twice. Add the tomatoes, the chili pepper, and salt, and cook in the uncovered pan at
a steady, gentle simmer for 25 minutes. Taste and correct for salt and hot pepper.
2. Toss the pasta with the sauce, then add both cheeses, and toss thoroughly again.
[Photo Via: Tampa Bay Times]