Friday, December 10, 2010

A Former Student Remembers René

For Professor René Jara, who knew that books were about life, by Anya Achtenberg (Department of Spanish and Portuguese)

A former student remembers our colleague René Jara
When I first began taking courses with Professor Jara, I was going through another round of undergraduate work, having discovered that I loved the Spanish language and its literature, and needed to know more of the cultures and struggles of Latin Americans. I did not actually know then that I was part Sephardic; I had not had the experience of meeting "cousins" in New Mexico who were descended from Sephardic Jews also expelled from Spain hundreds of years ago, nor had I had the experience of the caretaker of a synagogue in Istanbul taking one look at me and speaking to me in Ladino, the Judeo-Spanish language the Sephardim took with them into diaspora.
But I was indeed in love with Spanish, and a bit terrified of returning to school after a rough coming of age in New York, and plenty of blows telling me I simply was not good enough to learn much of anything. In secret I had been reading the poems of Neruda and Lorca, Vallejo and Hernandez, out loud, and struggling from page to page to decipher them. After moving to Minnesota from the east coast, I pushed past fear to return to school, and suddenly I was in René's class. And I kept taking René's classes, semester after semester.
This man could drink coffee, and indeed did. Way too much. I doubted he slept at all; indeed, who could, having read as much as he did? And loving every word, clearly. I wrote down as much of what he said as I could, and I know that he found those notebooks quite, let's say, complete. I don't doubt that writing out what he said in class has contributed to what I do know of the Spanish language. There are still moments, after years of having dropped the work to concentrate on the English language in my own writing of poetry and fiction, that my tongue is freed and my Spanish moves well.
What I found in studying with René was enormous intellectual stimulation; an infinite passion for language, for the complexities of texts and the mysteries they hold; a way for a fierce sense of justice to be incorporated into the hard good work of university teaching; and an embrace of all of his students, me included. What I found that was absolutely irreplaceable for me was a brilliant and passionate scholar and a master teacher who somehow managed to convey to me that I was, indeed, quite smart myself. This may not mean a great deal for some people, but with my origins, this was life-changing, and it is something I have worked to do and continue doing in my own teaching: to convey my true belief in the gifts of the people with whom I work.
I always connected to the things he told me about his life growing up in Chile, most especially that his mother was illiterate. (Perhaps my memory is wrong; perhaps his mother was college-educated, a teacher, but my memory holds this conversation.) I always sensed that he was speaking for more than himself, and his hunger for reading and learning was something I could understand from my own experience, my own background.
I cannot recall his support of the best in me, of that synthesis of the very cerebral and the very compassionate, without a deep sense of grief at the loss of René, too early, nor without knowing that this very thing, this support, is something he was able to give many more than me. He was excited about my work, or seemed so. He trusted me to translate a paper of his for a presentation at the MLA, although I was much more of a beginner than not. And he praised the results. He read my first book of poetry, published shortly after I received my degree from the University of Minnesota, and praised it as well, likely beyond what it deserved, perhaps because he knew that it was an opening to more, a synthesis of hard knocks and whatever gift of language lived within me. He wrote me letters of recommendation that were more complete and specific than I have ever seen anyone else do, even for their best students. I tend to write letters like these, I realize.
I left Minnesota, but every few years or so got in touch with René, and never worried that he would not remember me or would not welcome me. I occasionally visited, breathing in deeply the air of his office, and knowing it was food for someone hungry to go home to language and literature in this disciplined and joyful way. I brought him my next book of poetry. He saw the growth. He never failed me, ever. Neither in being a wonder to talk with, nor an ally in a profound sense.
I was so happy as he made a family, put on a few pounds. I remember those days when his diet of coffee and (I think I recall) many cigarettes kept him thin. The last time I saw him was before his surgery, and I was so happy to hear from him afterward, and imagine him reading as much and whatever he pleased, and spending time with family and friends.
My memory can locate in those piles of notebooks from René's classes a phrase of his lecture--perhaps his own; perhaps a quote (and if this is a known phrase and you have the source, please inform me!)--that poetry is: words searching for other words; palabras buscando palabras.
This phrase reminds me that René's words seemed always to be searching for other words on this poetic road, and that he searched for the poetry in his students. For many of us, his search was so skillful, so loving and knowledgeable, that it yielded up the poetry in our hearts and minds, in a language we had not known we possessed.
Anya Achtenberg
www.anyaachtenberg.com

Friday, November 26, 2010

Thanksgiving with the Overbys

Even though we were in the middle of a huge snowstorm we decided to travel to Kenyon for a Thanksgiving day celebration with the Overbys.  Charlie was here from Alaska as well as his kids Jason, Alyssa and Rachel, who all live in Minneapolis now.   It was a lovely time together!  Selena and Xavier got to know their cousins a little better and they also played some music together.   After eating some good food --thanks, Rosie-- we played a game of Cranium.   Then we took a family photo together pretending that it was a 19th century photo shoot, "everybody be serious!"  We all look kind of awful and it doesn't represent the mood of the day at all.
"Don't smile!"
 From left: Alice Bishop, Xavier Jara, Ahna Bishop-Jara, Charlie Overby, Selena Jara, Rachel Overby, Jason Overby, Alyssa Overby, Rosella Strandemo


Monday, November 15, 2010

Xavier's audition for From the Top's "Big Break" contest


Etude #8 by Giulio Regondi. Recorded in Antonello Hall at the MacPhail Center for Music. Filmed by Dan Huiting. Guitar made by Stephen Kakos.  
Recorded for the Big Break contest for From the Top

Wednesday, October 27, 2010

Marianna's Surprise Birthday Party


Marianna Lee

My cousin Rose pulled off the biggest surprise on her mother, Marianna, for her 60th birthday.  All of her friends and family gathered at Buca di Beppo and waited for her to arrive.  When she came in the room she had no idea what was happening and it took a full 30 seconds of complete befuddlement before it dawned on her what was going on.  Well, it was a wonderful evening for all of us and I wanted to mark the occasion with these photos, that I stole from Rose, and to honor a really wonderful woman on her birthday!

Marianna and Alan
Duane Lee
Ahna, Xavier and Selena


Debby and Ryan Lee

Friday, October 15, 2010

Wednesday, September 15, 2010

A Surprise in the Barn


Delaware hen and her 15 chicks

The hay loft in the barn has been full of hay since the second cutting of the pasture in August.  We've only had to climb up there to retrieve hay for the goats so I hadn't noticed that there was a hen laying on a nest.  One morning last week I went in the barn and heard a distinct cheeping sound coming from the loft.  At first I thought it was from the bats that have colonized the rafters of the loft.  I climbed up the ladder and saw lovely sight: one of the Delaware hens was moving around the barn pointing out things to eat to her brood of chicks.

 I ran immediately into the house and shouted, "There be chicks in the barn!"  The kids came out with me, we grabbed some chicken scratch, and we sat up in the hayloft watching the hen and chicks running around for at least a half hour.  None of us had ever seen this before because most of our chickens up until now have not had the inclination nor the space to brood their own chicks.  Having the hen raise her own chicks certainly makes more sense than humans doing it!


Two weeks after the chicks were discovered we decided to move them out to "The Chick House", which is a small henhouse not big enough for our 35 laying hens.  We put a fence around an area where they can forage bugs and plants but not be bothered by the other chickens and turkeys.  Below is a video that I took of them outside with their mother.

Tuesday, September 14, 2010

Selena and Lena, the goat



Lena and Inés are our Nubian dairy goats.  In the video Selena is hanging out with the goats, turkeys (Bourbon Reds) and chickens (Delawares).  In the background you can see how green the garden was this year.

Friday, September 03, 2010

Homemade Yogurt



When people hear that I'm going to get milk from my goats they usually ask me what I'm going to do with all of the extra milk.   Well,  I have to admit that I am always a bit surprised by this question because to me it is too obvious that one would drink it and make yogurt and cheese with the rest of it.  We've been buying raw milk from various sources for the last 4-5 years and I always buy extra for making yogurt and kefir.  The best yogurt that we've had this summer has been the blueberry yogurt with honey added for sweetener.  It's really not that complicated and you don't have to buy anything complicated or fancy.  I use an old cooler and a heating pad to keep the yogurt warm.  And then I use a small thermometer to keep it around 95-100 degrees.

I usually use at least a gallon of milk for making yogurt; might as well make a large batch because it gets eaten very quickly!   I always use raw milk (unpasteurized, nonhomogenized) from a clean dairy that I trust and from a healthy, grass-fed cow or goat (maybe some day I'll milk some sheep!)


 So, to make yogurt, gently heat the milk to 180º F using a candy thermometer.  Don't let the milk boil or curdle on top.  It might take awhile for the milk to get to this temperature so put on some relaxing music or have a conversation with your kids!  Once it has reached 180º take the pot off of the heat and bring the milk down to 110º F.  Sometimes I have put it outside if the temperature is cooler than indoors for a couple minutes but don't let it get too cool.   Stir and check, and recheck the temperature of the milk which may take quite a while.  Don't rush it.  I look at slow cooking like a good friend that is telling me to slow down and enjoy the smells and textures of food. Hey, this is another opportunity to hang out with the people you love!
Stainless steel or glass container 


When the milk has reached 110ºF stir in the plain yogurt.  For every quart of milk add a tablespoon of full fat, plain yogurt (either a good product from the store or some yogurt from the previous batch).

Once you have stirred in all of the yogurt and it looks like it has dissolved in the milk pour it into quart or half sized mason jars.  You can use any glass containers but I prefer mason jars.  Don't use any kind of plastic because you will be heating up the containers to close to 100º for quite a few hours and there is crap in the plastic that will seep into your yogurt.  And, yuck... food in plastic tastes like plastic!  I avoid plastic all the time anyway.
Pour the milk/yogurt mix into mason jars

Cover the mason jars with a lid with place them in a warm place at 95º-100ºF for about 8 hours, or overnight.  Like I said, I find that the easiest way to keep the yogurt at a constant temperature is using a cooler with a heating pad.  The first hour or so I monitor the temperature to make sure it is neither too hot or cold then I leave it.
Cultured milk:  yogurt
After 8 hours check it to see if it's "set".  The smell texture of cultured yogurt is unmistakeable!  It's lovely.  Although, on a side note, my son gets nauseated by the smell so I guess it doesn't affect all people in the same way.  

Cultured milk produces whey which is the whitish, filmy liquid that collects on top of the yogurt.  If you don't mind runny yogurt then do nothing more.  Whey is very nutritious so there's no problem eating your yogurt without draining the whey ª.  But whey can also be used to aid in the fermentation of vegetables and grains.   My family likes a thick yogurt so I usually drain the whey and use it for other things in the kitchen.  Below is one method to drain the whey, especially if you want a thick curd.  Get cheese cloth and hang the yogurt curd in it for a couple hours.


Of course, put a large bowl beneath it to catch the dripping yogurt.



Yogurt curd in cheese cloth
You might only want to drain it slightly and get a runny yogurt.  Once you have the consistency and taste that you like, eat it the way it is or add fruit and/or a sweetener like honey or stevia.  I've tried both and prefer honey as a sweetener.  If you like the taste of stevia it is certainly healthier that sugar.  We love blueberries and it adds a lovely bluish tint to the yogurt.



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ªWhey is high in minerals and has been used for therapeutic purposes going back to the ancient Greeks.  It has been "used to cure dyspepsia, uremia, arthritis, gout, liver diseases, anemia and even TB ingesting up to 1500 grams of whey per day" (Sally Fallon, Nourishing Traditions)  according to, Whey Beverages by V. H. Holsinger.