Categories
Arts Culture

Poetic unity

Rita Dove was on sabbatical from the University of Virginia English department when Richard Danielpour emailed the U.S. Poet Laureate and Pulitzer Prize winner.

The Grammy Award-winning composer wanted to discuss collaborating on A Standing Witness, a cycle of songs that covers 50 years of American history, with original music set to poems as lyrics. The project was no small task. And Dove says that, at first glance, it seemed outside her wheelhouse. She was doing her own work, and she doesn’t write poems on spec or for occasions, but she does love collaboration and the way it can stretch the participating artists. When Danielpour said he had mezzo soprano Susan Graham in mind to perform the songs, Dove could visualize the project, and she signed on. C-VILLE Weekly spoke with Dove ahead of the Charlottesville premiere of A Standing Witness at Old Cabell Hall on Thursday, March 21.

Composer Richard Danielpour and poet Rita Dove celebrate their collaboration, A Standing Witness, joined by mezzo soprano Susan Graham and Music from Copland House. Photo by Bill Head.

C-VILLE Weekly: Talk about the concept and collaboration process.
Rita Dove: First thing is to try to figure out what events you are going to talk about.

The whole sequence starts around 1968. Which also felt like a time when, in American history, we kind of turned around and looked and said, “This democracy is not what we thought it was. Things are cracking open.”

We seemed to be on the same wavelength. We started out with a whole process, with some touchstones. Halfway through, we took one out. I kind of said no.

Richard wanted to do the integration of Negro baseball leagues … but I thought we already had one with Muhammad Ali. We looked at the whole arc, and I said to Richard, “We need more women.” He agreed, and then Roe v. Wade came in … I was working on poems and I thought, “Roe vs. Wade. This changed everything in the world.” What I am trying to say is that it was a very fluid collaboration.

My way of working is to start in the middle of things. I was somewhere right around Woodstock, and poor Richard was waiting patiently for the first ones. He starts at the beginning. He said, “musically, I need the first ones.” We reached an artistic compromise where I gave him the first four poems … with the caveat that I might change a line or two. So once that started he was able to tolerate my bouncing around.

How long did the process take?
About a year. Year and a half. We did not meet. The first time I met Richard was at a performance of this piece. …I didn’t hear the music either.

I want these poems to stand as poems as well, not lyrics of music. For that reason, I didn’t want to hear the music. I didn’t have to hear the music. The first time I heard [A Standing Witness] was at The Kennedy Center after the pandemic.

How did you feel when you saw it for the first time?
I was terrified. Then I was terrifically relieved with the first song. I eventually forgot about the fact that these were my words.

What does it mean to you to put this onstage in Charlottesville?
It has always been my dream, and Richard and I talked about this, to have A Standing Witness come to Charlottesville. I mean, Charlottesville with its Thomas Jefferson and the whole, almost schizophrenic, history of this town. It felt like this is a lighting rod for the kind of conflicted democracy that we have.

This Standing Witness, by documenting or by bearing witness—I guess you could say testimonials to these stages along the way in history. I mean I think it’s … something that will really have resonance here.

I can imagine Susan standing there as a witness. It will feel like she is singing to Thomas Jefferson, “this is a country we have wrought.”

What can this type of collaboration teach us on a broader level?
Music is one of those mediums that penetrates us that has nothing to do with how educated we are or our class.

One of the things that I hope will happen is to remind the audience or infuse the audience with a historical memory. A reminder that these things happened in such a short space of time. Sixty years is not a lot. In a way it shows people why we are where we are today.

The theatrical aspect of it is that we are all in a room, strangers, for the duration of this piece. There’s no putting it down or flipping of the page. There’s no way you can say, “I’ll just close my eyes and listen to the orchestra,” because there’s this woman on stage, and her presence is amazing, and her singing, bearing witness. It comes out toward you.

Who would you like to see in the audience?
First I’d like to see a lot of young people in the audience because they were not around at that time. I’m sometimes amazed at how little my students know about U.S. history, even 20 years ago.

To know what people felt back then and the anxiety level and how that helped or contributed to actions. That’s something that’s very hard to convey. It’s something that history books really can’t tell you, but music and poetry can. They can bring you in like that.

I also hope the audience is extremely mixed. I hope we see older people there. I want to see people who are not connected to the university … this is for everyone.

With such a vast body of work, what stands out to you?
There’s so many things. One of the things that surprised me utterly, and of course changed my life, is when I got the Pulitzer. But I was not even dreaming of something like that.

Not every artist is prepared for the limelight. How was that for you?
Absolutely not prepared. I was very shy.

When I write, and when I wrote, it was such a wonderful space, and my solitude. In came this wonderful thing, but there were some thorns to it. So I had to learn how to balance … and learn how to put on a public face. The only reason I did not resent it as much as I could have was because I remembered my first exposure to poetry. Meeting my first poets.

Talk about when you first connected to poetry.
When I was about 10-11, I started reading Shakespeare’s plays—you know, go for the big book in the house—and luckily my parents didn’t tell me, “You won’t understand that.” I didn’t understand that this was poetry, but it was language that was singing.

I didn’t think poets were alive. They just existed in books. It wasn’t until I was in high school that I met my first poet. My teacher took us to a book signing … by John Ciardi of his translation of Dante’s Inferno. I didn’t know what the inferno was, but here he was, and I bought the book, and he signed it. I thought, “you did this?”

I mean, I’ve gone to the White House, that was cool. But the things that are really cool are if students do something. When I get a letter from someone who says their whole class is doing a unit of poetry … that’s what’s really exciting and means that someone has been woken up.

How do you spend time outside of your professional life?
My husband and I enjoy ballroom dancing and Argentine tango. Otherwise, I am an obsessive crossword puzzler. I always do my puzzles in ink. I can’t abide pencils.

Are you Wordle obsessed?
No. I don’t like Scrabble, you’d think I would … and the Wordle did not appeal to me. I love jigsaw puzzles, and I really like the wooden ones.
When you work with words, and are writing all the time … I just want to do something. I want to move my body.

Categories
Culture Food & Drink News

Dining adventures

Small and unassuming, the original Harry’s Bar in Venice, Italy, has served classic cocktails to celebrities and locals since 1931. The Alley Light restaurant owners, Chris Dunbar and Robin McDaniel, say it inspired Charlottesville restaurateur Wilson Richey when developing their intimate spot on Second Street SW.

“Will went to Europe a lot, and … Harry’s Bar is a place that he used to always reference. I think that was where the no sign thing kind of originated,” says Dunbar. “He always talked about how he wanted a place to have a proper cocktail, kind of a lounge setting, a little private, sort of off the path.”

It all took shape, “likely at a dinner party” with renowned chef José DeBrito, who quickly refined the menu concept from lounge fare to skillfully composed country French dishes, says Dunbar. Married couple McDaniel and Dunbar, along with DeBrito, joined The Alley Light team at the beginning. The three worked together at Fleurie, and when The Alley Light’s doors opened in February 2014, McDaniel was its pastry chef, and Dunbar took front-of-house duties a few months later.

Also on the opening staff was bartender Micah Lemon who, despite having an undergrad degree in science and a master’s in linguistics, says he sought out bartending. Lemon had been developing his mixology through experimentation and intensive projects, (such as bottle-conditioning ginger beer for Blue Light Grill). Once tipped off to Richey’s plans, he told him: “I’m into cocktails, and I kind of like to make things yummy and spend hours doing it.”

The opening of The Alley Light was a move that brought new energy to local upscale drinking and dining. DeBrito’s culinary talent had followers, and craft-cocktail lists had been shaking things up on metro scenes since the early 2000s. DeBrito’s elegant petit plats paired with Lemon’s innovative drinks created an immediate buzz.

Then in 2015, the James Beard Foundation nominated The Alley Light for Best New Restaurant, and Washington Post food critic Todd Kliman came to town to see what the fuss was about—and left a three-star review. The attention was a game changer. “Once we got the JB award nomination, it codified that we were good at something, and established a reputation that we made good things,” says Lemon.

Micah Lemon’s cocktail program adds to The Alley Light’s elegant speakeasy vibe. Photo by Tom Mcgovern.

Richey was a skilled restaurateur, who, to the devastation of the area’s food community, lost his life in a December 2023 car accident. At the time of his passing, he had nurtured several notable restaurant concepts into service, and fostered many careers. A big-idea man, Richey was a vivacious collaborator who believed in his people, tapped their talent, and gave them opportunities. In 2016, he sold The Alley Light to Dunbar and McDaniel.

“Will had established a pattern of opening up ownership to his restaurant team,” says Dunbar. “He had other projects and sped up the process to allow [our] buying Alley Light.”

Just a few months into new ownership DeBrito left for an opportunity at triple-Michelin-star legend The Inn at Little Washington, and McDaniel stepped into her first job as head chef.

McDaniel studied art and design, but always felt the pull of restaurant kitchens. “The running joke in art school was that I should be in culinary school,” she says. After graduating, she returned to Charlottesville, looking to cook and learn solid technique. It was as front-of-house manager at TEN, where McDaniel says she worked a few sushi bar shifts, and made her foray into cooking.

Focused and calm, McDaniel credits her natural ability to a balance of versatility and perfectionism, plus working under DeBrito, who taught her that “things are never fast, and the more work it is, the better it’s going to be,” she says. The evidence is all over her menu, where she pushes beyond pastiche with dishes such as chilled jumbo lump crab, watermelon, heirloom tomato, and prosciutto with lime-basil sorbet. A seasonal dish she runs only when she “can get the good tomatoes.”

Ten years in, it’s hard to decide what’s most alluring about The Alley Light. Is it seeking out the restaurant in its titular location? Or perhaps it’s the warm welcome into its cozy, loungelike dining room. But maybe it’s scanning the chalkboard of rotating menu items that reads like culinary poetry, or perusing the sophisticated cocktail list curated by Lemon and his team.

“There’s a lot of things that go into The Alley Light,” says Dunbar. “The atmosphere, cocktails. The attention to detail. Micah’s attention to detail. Robin’s attention to detail.” Mostly, he says, the restaurant works because The Alley Light asks its patrons to be adventurous. McDaniel says diners have grown into the food—beef cheeks and sweetbreads are popular. One young regular often dines on the bone marrow.

Sometimes it’s a customer who asks the staff to be adventurous. “The first couple years we were open, people just brought us weird things,” says Lemon. “One day, some dude brought José bear meat and wanted him to cook a bear steak.” The bear meat didn’t make it onto the menu, but DeBrito did oblige the patron.

Back-of-the-house adventures are more likely to be controlled chaos. “I think that’s what I find so exciting,” says McDaniel, whose tiny kitchen went without a stove for the first five years. “There are so many things that can go wrong.” For example? “The radish snack,” she says. “It’s the most simple, but it has to be perfect, and it will put you in the weeds. Everything is cut to order.”

After discussing drink recipes that include a calamondin sour, a ramp martini, and a stick cocktail, Lemon downplays his process. “Whatever bells and whistles you have on your plate or in your cocktail, it has to be fundamentally, unimpeachably tasty, or what’s the point?”

It’s about “tasting a time and a place,” he says. “I want people to appreciate­ coming here in June, and having a bourbon peach sour from The Alley Light.”

Categories
Arts Culture

Connecting points

It wasn’t creating the artwork that challenged fiber artist Phượng-Duyên Hải Nguyễn as she prepared for New City Arts’ January 2024 SOUP competition. It was the audience.

“I’m terrified of public speaking,” she says. “I’m terrified of being perceived by others in general, and ideally I’d like to stay in a corner and make things in relative peace and quiet.” 

In the process of competing at SOUP, a semi-annual community dinner series to create a crowdfunded grant for a Charlottesville-area artist, Nguyễn faced her public-speaking fears. With the support of friends and speaking coaches, and lots of practice, she delivered her pitch—for a new installation, her largest yet—and took home $4,235, SOUP’s biggest grant to date. 


“Nowhere” by Phượng-Duyên Hải Nguyễn. Image courtesy of the artist.

The common thread throughout Nguyễn’s fiber constructions is a geometry that lends structure and evokes resilience in the pieces. Some are gauzy, drapey nets of thread and cloth, both fragile and strong, and other collections, like “Constructions,” displayed at the Welcome Gallery in 2020, provoke the mind with fuzzy abstract sculptures that pop with imaginative colors, objects, and textures.

A 2015 UVA graduate, Nguyễn started out pre-med, but left with a B.A. in studio arts and art history. “I walked into my first chem class, eyes glazed over the syllabus, and realized I’d rather go outside and draw,” she says.

Art provided Nguyễn a sense of place and familiarity, something that was sometimes hard to find as an immigrant from Vietnam who arrived in the United States as a teenager. Wanting to fit in, but finding herself stuck between cultures, she says she turned to art to carve out her own space and find comfort. 

Her fiber installations are a road map to solace, and finding it, whether in a physical place or inside ourselves. “My work is ultimately about home—what it takes to build/rebuild a home, to process the loss of and longing for a homeland, to build a life while yearning to belong,” she says. “As much as my work speaks to loss and longing, I want it to also convey hope and healing. And that’s why I sew because I think of sewing as a tender and healing act.”

Categories
2023 Best of C-VILLE Staff Picks

Relics to relish

Ever been torn between the purchase of an official, vintage mug from
The Lion King and a seven-piece Victorian cruet set? Or maybe it’s that Cypress driftwood sculpture, which would fit your decor perfectly. Heyday Antiques & Vintage is a charming, well-curated indoor marketplace with plenty to offer. The store is a collective of 18 vendors who stock and style their own unique shops within an Allied Street warehouse space.

“We want to be different,” says co-op member Laurel Lorigan, who has been selling in two stalls—one vintage and one formal antique—for five years.

That difference manifests naturally throughout each vendor’s thoughtfully organized lot. A stroll through Heyday offers equal parts time travel, discovery, and nostalgia, as shoppers peruse extensive book collections, paintings, furniture, and even a set of high-heel shoe forms, all sourced from travels, yard sales, and family attics.

Lorigan says she started selling as a way to support her own shopping habit, and Heyday’s unique, tasteful selections from the past are sure to support ours. See what’s new and old at heydaycville.com, and follow along at @heydaycville.

Categories
2023 Best of C-VILLE Staff Picks

Let it rain (while I order another round)

Summer storms can roll up pretty quickly in central Virginia, causing many an al fresco happy hour to end in a hurry. When it rains at Kardinal Hall, the walls come down. Adjacent to its crushed shell bocce courts, the popular beer hall and game spot has erected a state-of-the-art patio cover that allows the fun to continue when the weather takes a turn. Using remote control, the roof can close and shades can be drawn on all sides to create a weather-resistant “room.” Temps drop? Heaters fire up. Too warm? Crack open the slatted roof to let it cool. The modern space remains roomy and comfortable for large parties with enough privacy to catch up with an old friend or charm a first date.

Categories
Culture Food & Drink

Michael Ketola

Michael Ketola

Chef and general manager
Mas Tapas, mastapas.com

A steak in the biz

Without formal training, I entered the world of professional cooking in 1996, when some college friends from JMU mentioned that the steakhouse they worked at was looking for a cook. So, eager to try something new (and not move back home) I began working at Claiborne’s. I remained there for a year before moving to Charlottesville, where I made it a point to pick up ways to improve myself over the course of working in a variety of kitchens, from Bodo’s to Rococo’s to Starr Hill restaurant.

Chaos and passion

For me, professional cooking has always checked a variety of boxes that I enjoy:  I love the exhilaration I get from being part of a team,  “locked in” with one another in the midst of the (semi) controlled chaos of a busy dinner service. I love the delicate balance of precision and artistry that goes into every plate, and the creative outlet provided by designing new menu items. I love the variety of unconventional and passionate co-workers I interact with, plus interacting with local farmers and purveyors and feeling like I am expanding community bonds by doing so. But at the root of it all, I have always found immense joy in making people happy.

Supplied photo.

Smoke it

I’m always happiest cooking-wise when I’m able to incorporate the process of smoking into anything I prepare. A great example of this is our Smokra (above), a dish composed of smoked okra, roasted sweet corn, onions, peppers, and herbs. The smell of that dish coming off the line is simply intoxicating! Be on the lookout for it later this summer, when all of those wonderful things are in season.

Recipe to rock

Somehow, even with all of my work and family responsibilities, I find time to play music in a few different projects: Peen (a local Ween cover band), and I also play guitar in a classic, Southern country rock band called Campbell Road Band. We’re playing Fridays After Five on June 9, with the Chickenhead Blues Band.

For our ongoing series Why Do You Cook?, C-VILLE Weekly asks area food and drinks folks what motivates them to clock in every day. If you would like to be considered for this column, please email tami@c-ville.com.

Categories
Culture Food & Drink

Rachel Pennington

Rachel Pennington

Owner: The Pie Chest, thepiechestcville.com


A spirit of togetherness

“I cook because I have to. I have no other choice. Deep within me resides the desire to please others through a soul-level-comforting pleasing of the palate. 

“Therein is the secret to a good life. Eating, drinking, and being merry. Through this we commune with one another in a spirit of togetherness, remembering the past, enjoying the present, and creating the future.”

Bye day

“I own The Pie Chest and have no formal culinary training. That is quite the story! Eight years ago we opened on March 14, 2015 at 9:26am (3.1415926), and this coming Pi Day will be our last day in the Fourth Street shop. I am very much looking forward to bespoke baking and transitioning away from the daily capitalistic slog.”

Supplied photo.

Something other

“When I was 6 years old, I learned that love tasted like strawberries. Specifically, strawberries freshly picked from Emmett and Lorene Coleman’s backyard patch in Oak Hill, West Virginia. Firm in my small hand, tugged and torn from the stem, smelling of the sweetness of fresh earth and the red heart-berry inside. 

“As an adopted child, the Colemans were my ‘pretend’ grandparents (the parents of my mother’s best friend). Along with my Nanny, Lois, I was granted my very first taste and scent memories: strawberries, honey, freshly baked cookies.

“Outside of baking cookies as a child, I did not have much culinary experience. Something ‘other’ has always been at work behind the scenes, a joining together of three grandmothers: an adoptive one, a pretend one, and an unknown one.

Tied together

“One of the first pies that I mastered for The Pie Chest was strawberry rhubarb. In the strawberry rhubarb pie, there is a triple-braided cord that cannot be severed. 

“When I was working on my pie crust recipe early in my baking career, I found Nanny’s version buried in a box, complete with grease stains and blurred ink. I used it as a template, a foundation, and each spring for the past eight years, I painstakingly make a filling with strawberries from local patches, joining them with fresh rhubarb grown in Appalachia.

“A few years ago, my birth sister discovered me via Ancestry.com after looking for me for her entire life. I have learned about my paternal grandmother, Dorothy, an avid and award-winning baker and cook, and I realize she has always been a part of me, the invisible ink, so to speak, writing words I have only begun to read.

“In this single pie, these three women come together, much the way a pie does—a foundation, a filling, a topping, baked together with the binding of butter and love.”

For our ongoing series Why Do You Cook?, C-VILLE Weekly asks area food and drinks folks what motivates them to clock in every day. If you would like to be considered for this column, please email tami@c-ville.com.

Categories
Arts Culture

Meet Virginia

Fun comes first for Kendall Street Company. That’s not to say, though, that the quintet isn’t serious about musicianship. The lineup, Louis Smith (rhythm guitar/lead vox), Brian Roy (bass), Ryan Wood (drums), Ben Laderberg (lead guitar), and Jake Vanaman (sax/keys), is stacked with talent (the group covers the Grateful Dead, The Beatles, Alanis Morrisette, DEVO, and Souja Boy), and draws comparisons to another five-piece act with a three-letter acronym, also formed in Charlottesville.

For the second year in a row, KSC is taking its genre-fluid epic jams and stage humor across the commonwealth on the Kendall Street Is For Lovers Tour with 20 shows in 28 days. The hometown boys play The Southern Café & Music Hall each Thursday in February. Before hitting the stage, Vanaman answered our questions about the tour’s theme, and established that Virginia truly is for lovers.

C-VILLE: How do Virginia fans differ from those in other states?

JV: Charlottesville being our hometown, we have been playing these cities for many years now. These frequent appearances, often associated with themed tours such as February’s Kendall Street is for Lovers, have allowed for more personal connections with fans. We’ll be playing anywhere in Virginia and be greeted by the smiling faces of friends.

What’s your favorite Virginia landmark?

The Shanti the Dolphin statue on 67th Street in Virginia Beach.

You are playing several venues around the state. Which one has the best backstage scene? 

We do love a good backstage scene at the Southern in Charlottesville. The hospitality is superb. Seeing all the signatures of previous acts who have performed there (and sometimes also the Jefferson) is inspiring.

What’s the strangest thing that’s happened at a Virginia show?

We played the Starry Nights series at Veritas Vineyards a year or two ago, and had an absolute blast. It was a two-set event, so the first set ended just as the sun was setting. Wow, did things change when the big light in the sky went down and the stage lights came up. In addition to the crowd going from a picnic-wine-hangout culture to a front-row headbanger, the wonderful Virginia wildlife came out to play. Mostly in the form of bugs. 

So we are the brightest thing around for miles with the stage acting as a huge bug zapper. Giants of the forest were upon us. Mayflies bigger than hot dogs were crawling in and through my piano keys, landing on my face as I attempted to play sax, and flying just straight down Louis’ throat as he sang. We were woefully underprepared and ended up begging the audience to toss us some bug spray. Between almost every song we had to douse ourselves in spray but it barely repelled. 

For weeks after this we found beetle carcasses in and amongst our gear. So maybe not the strangest, as we all know bugs exist, but the extent of their presence was shocking to say the least. Gonna wear a sealed body suit if that happens again.

Do you have a song about Virginia or one that you must play at Virginia shows?

Because of the sheer quantity of shows in one month, we focus on creating unique song collections for each night in each market. This way the residency-style performances stay fresh for us as well as the crowd. Because we are in the live / jam world as well, we also record and release our shows on our website, nugs.net, furthering the creative constraint to make each show special. That being said, we have worked up a number of love-themed covers and pop-adjacent tracks to spice up this tour. I don’t wanna spoil the surprise but there will be a party. And it will be in the U.S.A. And it certainly won’t be anything like a Nashville party (we would know). 

Do you have any friends named Virginia? How many?

After racking my memory and those of my bandmates, we established a recollection of no fewer than four, but no more than 10 Virginias. Special shout-out to Virginia Gillock.

Is Virginia for lovers?

Duh! Especially when KSC is in town! 

What is the most Virginia thing you can think of?

Louis: peanuts

Ryan: Shenandoah National Park

Ben: oysters

Brian: tobacco

Jake: lovers

Sam (tour manager): the Lombardy Kroger

Categories
Arts Culture

David Crosby is still speaking out against the madness

David Crosby passed away on January 19, 2023. In tribute, we are reposting our interview with him, originally published May 30, 2018.

Naming someone a “voice of a generation” may be cliché, but when applied to David Crosby, there’s nothing trite about it. After founding The Byrds with Roger McGuinn in 1964, he left to form Crosby, Stills and Nash in ’69. Neil Young joined after the first album, and CSNY played its second live gig at Woodstock. The group’s spellbinding harmonies confronted political and social issues, and are synonymous with the hippie movement of the ’60s and ’70s. A consistent member of the famously tumultuous band, Crosby endured addiction, prison time and multiple health issues, but his ethos and sense of purpose remain strong. He spoke to C-VILLE by phone from his home in California.

C-VILLE: First, let’s talk about your new album, Sky Trails. From the political “Capitol” to the lush, beautiful “Amelia,” you are still making important music.

DC: “Capitol” we put in and take out from night to night. “Amelia” is one of my favorite Joni Mitchell songs. I was sort of afraid to take a swing at it for years. It’s such a great song I couldn’t resist it, and my son James did a great piano part.

Are you working on more new material?

There’s another new album already made. …I don’t know why I’m doing it though. Because of streaming we don’t get paid on records anymore. It’s makin’ it really hard for me, because I have to work on the road twice as much as I used to. …I can’t pay my mortgage unless I do.

But as an artist you can’t stop creating.

This is what we leave behind. This is the mark we get to make, these records. I just don’t think it’s fair that these companies are making billions of dollars, these streaming companies making zillions of bucks. And they’re not paying me, and I make the music.

Do you think music can still be an effective way to protest?

Yeah. I think so. …It’s part of our job, but it can’t be the main part because then you are preaching to people and that’s not really okay. You can do it once in a while…like the song “Capitol.”

God, we have such a crappy Congress. You know, it’s the lowest approval rating we’ve ever had, the lowest accomplishment record we’ve ever had. They’re useless and so they kinda earned that one.

What did the hippies accomplish?

A lot. We managed to end the Vietnam War. It took us about 10 years instead of about one, but we did it. We advanced civil rights in this country. Nowhere near as much as we’d hoped when we saw Obama become president because now, right there in Charlottesville, those guys with the torches sort of ripped the scab off and proved that racism is alive and well in this country, unfortunately.

But, I can’t help feeling when I see these kids marching, and the Women’s March—the Women’s March really inspired me. I thought, “My god, maybe they can save the country,” and I wish you guys would.

Who are your political heroes?

I don’t have many. I been having conversations with my friends saying “Who would you run?”. The only ones I can think of are women. I can think of four women that I like in Congress.

Will you name them?

Ahhh. No…I think it’s better I don’t.

My best friend who contributes millions to the Democratic Party says no, not a chance. [We’re] gonna have to run a white male…and we haven’t got the white male that we need yet.

That disappoints me to hear.

Kinda scary, huh? I mean, who would you run?

I love Elizabeth.

I love Elizabeth Warren. I love Kirsten Gillibrand too. I love Kamala Harris. I don’t see it yet, and I’m very suspicious of the Democratic Party cause I think they let us down terribly this last election.

What do you think the chances are that Trump will be re-elected?

I think there’s a good chance.

I was talking with a guy who I follow named [Christopher] Dickey, he’s a writer, a really good journalist, and he gave me about an hour’s lecture on why he thinks we are not gonna be able to unseat Trump and keep him from being re-elected.

Back to music…Here’s the deal on music: It’s a very tough world right now. Just as war drags the human race down, music lifts it up. So that’s my job. I’m gonna go out there and play music and make people happy. They need it.

Regarding music, the stories of infighting and breakups, all that CSNY dirt is out there for people to Google. Tell me about the good stuff. How was the magic made?

I think we did really good work. …You know when you start a band like that the other guy’s music is fresh to you and it’s very exciting. Frankly, we sounded really good. We loved each other for how good we sounded and how much fun we were having. But what happens to bands is that they devolve from that state to one in which you don’t like each other, and you all turn on the smoke machine and play your hits for the dollar, for the check, and that’s not good.

Do you see it among your friends in other bands?

Yes! Every band, everywhere, all the time.

I feel disillusioned.

Don’t be disillusioned. They are human beings. They can be inspirational and be jerks at the same time. I certainly think that at times I was inspirational and making really good music, and I also know for sure I was a jerk. You gotta look at it that way.

Your idols musically are human beings, they are not flawless. That whole stardom thing is absolutely bullshit.

You’ve been very open about your struggles. Why all the drugs?

Quite simply I had a girlfriend who I was in love with and [she] was killed in a car wreck. And I had no way to deal with it. I absolutely was unequipped. I had no way to deal with it and so I started doing heroin. Heroin is a painkiller and I was in pain. It didn’t take long for that to pretty much destroy me.

As a gun owner, what is your current position on gun control?

I think the kids are very, very right to demand a change. And I’m very proud of them for standing up and saying, “Hey it’s not okay [that] people are coming in and shooting us in our schools. You’ve gotta control this.”

The idea that you can walk into a gun show and buy a bumpstock AR-15 like a machine gun, without even showing a driver’s license, that can’t be right…you don’t need one of those. Nobody needs one of those. It’s not for hunting, it’s for people.

Now, that said, I don’t think they can do shit about it, and here’s why. There are guns in over two-thirds of the houses in the U.S. and nobody’s cleaning them up and they are not gonna. You are never going to get them to give them up…it’s never gonna happen ever.

Confederate statue debate?

I don’t think those guys were heroes and I don’t like seeing their faces. There’s one of the governor who ordered the mess at Kent State; it’s still up in Columbus. I’d like to take that one down too.

In your remarkable life, you have fathered six biological children. What’s your role as a father?

Yes five mothers, six children. I’ve only ever raised one of them. That’s Django my son who is still living here with me now. I wish I had had the chance to raise all of them because they are pretty spectacular people. I’m happy about them all. I think they’re all good and I love them all. I’ve got four grandchildren and I love them too.

What was your reaction when Melissa Etheridge asked you to be a sperm donor?

Here’s how that went down. My wife [Jan] is a very, very sweet, very good-hearted human being. And Melissa and Julie visited us in Hawaii…at the time, Django was a baby, a completely happy child. And they said, “How do you get one of those? We’ve been trying to figure out how to do this and people are very resistant to letting you adopt as a gay couple, and resistant to being donors.”

Jan just looked at them and pointed at me. She said, “No, really, that’s how.” And I said, “Okay, I’ll go along with that.” They loved each other and were nice human beings. So we donated twice—Becca and Bailey, and they are stunner kids.

With all the talented friends you have, who would you choose in assembling a supergroup?

Gilmour. [David] Gilmour is an intensely musical human being. And one of the best guitar players alive.

Bonnie Raitt. Probably the best singer alive. Just wonderful.

Bass player: Michael League.

Drummer would have to be the same guy that I pick always, Steve DiStanislao. He’s unbelievable.

Stevie Wonder. If I couldn’t get him, I’d get Michael McDonald. I love Michael.

What would it take to reunite CSNY?

Neil. That’s all. He’s the deciding factor, always has been.

I don’t think he wants to do it and I don’t think he needs to do it. He’s got a really good band. They deliver for him.

I heard a clip of him playing “Cortez the Killer” and it was some of the best guitar I’ve ever heard him play. He’s also got the Horse, but with Nils in there…Nils [Lofgren] is a force of nature, man, that guy is an unbelievable musician. A great singer, great guitar player, a great writer and a nice human being.

We look forward to having you in Charlottesville.

I look forward to being there. That’s a good bunch of people there and I think they had a horrible thing happen to them. I wanna come there and try to make people happy.

David Crosby
Paramount Theater
May 31

Categories
Culture Food & Drink

Why do you cook?

Ian Rynecki 

Executive Chef: Easton Porter Group, eastonporter.com

Culinary training: Hands-on, in restaurants 


Reward

“When I began my career as a cook during freshman year of college, there were not many work options available in the evening except for restaurants.

“My first job was in a Burlington, Vermont, sushi restaurant where the focus was on quality and instruction through repetition. I was immediately interested in a job where your merit was quickly rewarded. Make a great dish or a mistake? You find out right away. It’s a two-way street of feedback and improvement.

“Even though I arrived with absolutely zero experience, I was taught everything in the chef’s repertoire and then some. The more I studied food, the more I realized how little I actually knew. As the years went on, the reward changed in the form of teaching new cooks.

“Flash forward to today where cooks are matriculating in and out of the kitchen at Pippin Hill, the learning process and challenge continues. You can always get better. Do the hard thing first.“

Supplied photo

For richer

“Recently, I had the chance to cook at the Homestead Resort (in Hot Springs, Virginia) for the Epicurean Classic dinner. I cooked a fig cappelletti, using figs from the garden at Pippin Hill Farm, with celery root, cured egg yolk, taleggio cheese, sage oil, and pumpkin seeds.

“We have 14 chickens at Pippin Hill, and their eggs are used exclusively for the pasta dough. Since one dozen eggs a day isn’t sufficient for daily restaurant production, we have to be choosy where the eggs end up. This entire dish screams rich—with egg yolks cured for 30 days, to the creamy funk of a taleggio cheese fonduta. Filled pasta is a labor of love, but the end result is worth the effort.”

For our ongoing series Why Do You Cook?, C-VILLE Weekly asks area food and drinks folks what motivates them to clock in every day. If you would like to be considered for this column, please email tami@c-ville.com.