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Fin de Semana

Abroad by Paul FussellBuenos Aires – When I was departing New York back in January from my brief visit, my friend Frank handed me a few books he thought I’d enjoy. We do that. I left him one that I hadn’t. But then, that was all I had with me. I’ve been reading Abroad, by Paul Fussell, on and off since, not that it’s a long book, it’s more that it’s an odd book, and I had lots of other things going on. In the end though, it was a completely enjoyable and fascinating book. Mr. Fussell takes a look back at literary travel writing – in particular during the “golden age” of travel, between the two world wars. It’s sort of partly literary review and partly a bit of a travel book itself. I’m not going to say it’s action packed, but it definitely evokes some wonderful images of the world of travel via rail and ship and foot during that era. And if nothing else, I learned that the entire concept of passports and visas, is a very recent, 20th century invention of the British – in fact, the very first passports were issued only 91 years ago in 1915! Before then, one just sort of went where one wanted, often with little more than luggage and a little cash or a letter of credit. Think about that the next time you’re in a two hour long line at customs!

—————

Saturday evening found us wandering our way to the Rosedal, but not to see the roses. Instead, it was to listen to, and hopefully see, Mercedes Sosa, quite possibly the most successful Argentinian singer of all time – nationally and internationally. Of course, we were not alone in heading for this gratis concert in the park, we were joined but a few thousands of other people who had the same idea. At about 7 minutes before 9:00 in the evening, a white helicopter zoomed overhead, and then swooped down and landed backstage. Sharply at 9, Ms. Sosa was on stage to a standing ovation – which was to remain the model of the concert – thousands of folk who’d come and found places to sit on the grass now stood, and remained standing, for two solid hours of music – clapping, cheering, and singing along – slowly pressing closer to the stage in hopes of glimpsing her directly. Not an easy feat, as she was seated in a grand armchair, making her a bit difficult to see – but large screens on either side of the stage kept her in view of everyone. She was joined mid-concert by Diego Torres, one of Argentina’s more recognizable young talents, and at the end of the evening, for her final three songs, by the legendary Charly Garica. No photos – it was dark out, they were using kleig lights shining out from the stage, and the best I could get was a flash photo of a few dozens of folk standing near to me.

Then we went back home and watched the re-broadcast of the concert on local television so that we could actually see and hear her!

—————

I left my camera at home last evening when I went out to meet my friend Michael for a bite to eat. It doesn’t really matter, as the presentation of the food we ate was nothing exciting – more or less just food slapped on plates. What matters is that the food was absolutely delicious! We’d headed over to Puerto Madero, figuring that it was early on a Sunday evening, and it was our best bet for finding something open. Plus there are ample people watching opportunities. I’d heard about a Cuban restaurant that was supposed to be pretty good, if slightly pricey, and so we took a table in the window, overlooking the puerto, at El Tocororo, Av. de Justo 1050 (Dock 7). Salsa music played in the background, the one other customer in the place was pretty much finished eating and ready to go, but we ordered a couple of well-made, and quite strong mojitos and settled in with the menu. [This place has closed.]

Only a part of the menu is “authentically” Cuban, maybe a quarter. But the rest of it is definitely Cariibbean and/or Cuban influenced. We started with a plate of guacamole, a glistening, parrot green, chunky mound of absolutely fresh avocado, seasoned perfectly, and topped with an array of plantain chips for dipping. A small salad on the side added a little extra interest. We also nearly inhaled the tower of pristinely fresh shrimp ceviche, still tasting briny from the sea, dressed in a light citrus, herb, and vegetable mixture, and topped with radish sprouts. Quite happy, we continued on to a plate of ropa vieja, a huge scoop of shredded pork, stewed in a mildly spicy tomato sauce, heaped atop a large plate of white rice and a “potage” of black beans. On the other plate, masitas de puerco con moros y cristianos – cubes of pork sauteed in garlic, onion, orange juice, and spices; alongside a large hill of a black bean, rice, and chili mixture. A bottle of locally bottled, but quite good tabasco and vinegar hot sauce was brought to the table and a dash or two added just the right amount of heat. We finished off with a creamy rice pudding with a vanilla brulee top, and a cup of the most sublime vanilla custard, swirled with caramel and topped with cinnamon, that I think I’ve ever had.

Pricey? Yes. Worth it? Yes. It’s a shame that the place was so empty, and I hope it’s not that way regularly – literally while we were there only two other people came in, and they only shared a quick snack and a couple of drinks and left. The place seats probably 200 people. If this is normal for them, go before it closes!

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Step-by-Step Wine Service

Santé
The Magazine for Restaurant Professionals
November-December 1996
Pages 42-43

The Sommelier Society of America had a regular column in the magazine towards the beginning, and I believe this was actually the first issue. Two of us from the society who were part of the Education Committee were asked to put this together – I did the writing and my recollection is that the lovely hand model was Joe Scalice.

Step-by-Step Wine Service

There are many ways to open a bottle of wine, ranging from casual to very formal. Behind them is a tradition of “correct” service, which draws on decades of experience. Remember, the “host” is whomever ordered the wine, unless you are instructed that someone else will taste it.

❶ Carry the bottle carefully to the table and present it from the host's right side. Cardle the bottle in a clean cloth and make sure the label is facing the host at an angle easy to read. Reconfirm the host's order by stating the producer's name, type of wine and vintage.

❶ Carry the bottle carefully to the table and present it from the host’s right side. Cardle the bottle in a clean cloth and make sure the label is facing the host at an angle easy to read. Reconfirm the host’s order by stating the producer’s name, type of wine and vintage.


❷ With the blade of your corkscrew, cut the capsule below the lip of the bottle. This prevents contamination of the wine from residue under the capsule. Note: For steps 2 through 4, if you are serving in a more formal environment, place the bottle on a side table while opening it.

❷ With the blade of your corkscrew, cut the capsule below the lip of the bottle. This prevents contamination of the wine from residue under the capsule. Note: For steps 2 through 4, if you are serving in a more formal environment, place the bottle on a side table while opening it.


❸ Wipe the top of the bottle with a clean cloth. Insert the tip of your corkscrew into the center of the cork and twist in a clockwise direction. Insert the corkscrew deep enough to get good leverage, but be careful not to puncture through the bottom of the cork.

❸ Wipe the top of the bottle with a clean cloth. Insert the tip of your corkscrew into the center of the cork and twist in a clockwise direction. Insert the corkscrew deep enough to get good leverage, but be careful not to puncture through the bottom of the cork.


❹ Hold the corkscrew level securely against the bottle lip with your other hand. Slowly draw the cork out. You may need to rotate the corkscrew a quarter or half turn to help draw the cork out evenly. At the end, grasp and gently push the cork from the side with your thumb to remove it.

❹ Hold the corkscrew level securely against the bottle lip with your other hand. Slowly draw the cork out. You may need to rotate the corkscrew a quarter or half turn to help draw the cork out evenly. At the end, grasp and gently push the cork from the side with your thumb to remove it.


❺ Wipe the outside and inside of the lip of the bottle with a clean cloth. Make sure to clean away any residue or bits of cork that may be left behind. It helps if you dampen a corner of the cloth with water.

❺ Wipe the outside and inside of the lip of the bottle with a clean cloth. Make sure to clean away any residue or bits of cork that may be left behind. It helps if you dampen a corner of the cloth with water.


❻ Present the cork to the host on a small plate or underliner for his or her inspection. If you have opened the bottle away from the table, present it again.

❻ Present the cork to the host on a small plate or underliner for his or her inspection. If you have opened the bottle away from the table, present it again.


❼ Pour a taste of the wine for the host. A proper taste (approximately one ounce) should be enough for the host to get a true sense of the wine. While the host is tasting, hold the bottle so he or she can read the label.

❼ Pour a taste of the wine for the host. A proper taste (approximately one ounce) should be enough for the host to get a true sense of the wine. While the host is tasting, hold the bottle so he or she can read the label.


❽ ❽ Have a clean cloth in hand to wipe the lip of the bottle after each pour. This prevents drips on the table or streaks down the side of the bottle.

❽ Have a clean cloth in hand to wipe the lip of the bottle after each pour. This prevents drips on the table or streaks down the side of the bottle.


❾  After the host accepts the wine, pour for the others at the table, always from the right side. Serve in a clockwise direction, beginning with the person to the hosts's left. In a more formal setting, pour all women at the table first, then a  second time around for the men.

❾ After the host accepts the wine, pour for the others at the table, always from the right side. Serve in a clockwise direction, beginning with the person to the hosts’s left. In a more formal setting, pour all women at the table first, then a second time around for the men.


❿ The host is always poured last, regardless of gender. Fill glasses only to between ⅓ and ½ full. This allows room for the bouquet of the wine to develop in the glass.

❿ The host is always poured last, regardless of gender. Fill glasses only to between ⅓ and ½ full. This allows room for the bouquet of the wine to develop in the glass.


⓫ White, sparkling and most dessert wines should be place in an ice bucket on or near the customers' table. The bottle should be easily visible to the host.

⓫ White, sparkling and most dessert wines should be place in an ice bucket on or near the customers’ table. The bottle should be easily visible to the host.


⓬ Red wines (or others at the host's request) should be placed on an underliner or small plate on or near the table. Again, the bottle and label should be easily visible to the host.

⓬ Red wines (or others at the host’s request) should be placed on an underliner or small plate on or near the table. Again, the bottle and label should be easily visible to the host.


Santé is a glossy format trade magazine for restaurant wine buyers and educators. I wrote as a freelancer for them on and off from the first issue in November 1996 until November 2002 when they decided to stop using freelance writers.

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Eating Down Under

Out & About
Essential Information for the Gay Traveler
January/February 1994
Volume 3, Number 1
Pages 4 & 8

Chef Chat
Eating Down Under

with Dan Perlman

The big question is, of course, are you going to have to eat a kangaroo? The answer is – maybe. Sizing a ‘roo up for dinner while at the petting zoo is considered bad form. But if thin slices of smoked emu and kangaroo show up on your plate, give them a try, they’re delicious! Modern Australian cooking is as varied as the populous: containing elements of native foods and the cuisine of early British settlers, French, Italian, Thai, Chinese, Japanese, and yes, even American – especially Californian.

Fish, low fat, and low alcohol are all the rage. Yet, Australians consume massive amounts of ice cream and a whopping 100 pounds of sugar per year, each. The “national” dessert of Australia, Pavlova, is a sugary meringue basket filled with fruit and whipped cream.

So what is modern Australian cooking? First, you should remember that Australia is as big as the continental United States. Regional tastes are as different as a Maryland Crab Bash is from Cajun Jambalaya or an avocado salad in downtown L.A. While mainstay of daily life may still be very basic British foods like sausages, eggs, and overcooked vegetables, some great cutting-edge restaurants await in Australia. You might find a perfectly grilled barramundi steak with tomato salsa, Victorian salmon with charred peppers, crispy prosciutto and caramelized figs, broiled yabbies with spinach gnocchi in garlic butter, lamb with field mushrooms and garlic potatoes, a date and pastry cream tart or a chocolate and riberry torte.

Australian wines have also come up in the world. The style is unlike those from anywhere else in the world, and a lot of what we get over here is barely representative. Most wineries are open to the public for touring and tasting, but even if you don’t make it out to one of the wine regions, the average Australian restaurant has a great selection. For the beer drinkers among you, not all Australian beer comes in a blue and gold can. Check out some of the local brews.

One last note, “grilled” means what we call broiled, while what we call grilled, they call barecued, as in, “slip another shrimp on the…”, only Australians are more likely to slip a sausage on and have a “sausage sizzle”.


Pavlovian Response
So Hungry I Could Eat a Kangaroo

The climate and isolation of this former penal colony have given rise to a spectacular array of fruits, vegetables, mushrooms, meats, and seafood – many species found nowhere else on earth. The influx of cultures from around the world has led to a bewildering array of dishes and ingredients. Here’s just a sample of what you’ll find.

Barramundi – a tasty whitefish.
Bug – a bay-water relative of lobsters and crayfish, anmed for the bay they come from, e.g., Moreton Bay Bugs, Balmain Bugs.
Capsicums – what we call bell peppers, green or red.
Damper – a traditional campfire flat bread, now prevalent in commercial imitations.
Lamingtons – chocolate and coconut covered spongecake.
Meat Pies – imagine that Hostess filled its snack pies with overcooked, greasy meat; perfect for the football (in this case rugby or soccer) stadium.
Pavlova – the national dessert, a fruit and whipped cream-filled meringue shell.
Riberries – small, conical berries tasting something like cloves.
Vegemite – the famed Vegemite, trust us, you don’t want to know what it is. Try it on toast one morning, it’s definitely an acquired taste.
Warrigal – a native green, somewhat like spinach.
Yabbies – a common and absolutely delicious crayfish.


Out & About was a bimonthly newsletter focusing on travel for the gay and lesbian community and travel agents. I’m fairly sure I wrote a few articles for them over time, but this is the only one I’ve been able to find a copy of.

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Of Lions & Lambs

19980308
I must assume that I was inspired by the old adage for March, “In like a lion, out like a lamb”. Not on the original menu, but I’ve added the sources of the quotes where I could find them.

March 8, 1998
Of Lions & Lambs

Ain’t we gonna have no supper?”

“Sure we are, If you gather up some dead willow sticks. I got three cans of beans in my bindle. You get a fire ready. I’ll give you a match when you get the sticks together. Then we’ll heat the beans and have supper.”
– Of Mice and Men, John Steinbeck

Baked Beans
Drappier “Val des Demoiselles” Rosé Brut

It was a wicked waste of food to see great big snails crawling about unmolested and uneaten.”…

One can hardly waste one’s food merely by the act of seeing snails. Literally construed, however, the sentence certainly does mean that anybody whose eye should chance to fall upon a snail in the garden is in that act suddenly guilty of a sensational act of economic extravagance.
– Rev. Canon Horsely, President of the Conchological Society, April 1906; the followup comment I couldn’t find online.

Brandied Snails
1993 Ronchi di Cialla “Ciallabianco”

It was now the middle of June, and the weather fine; and Mrs. Elton was growing impatient to name the day, and settle with Mr. Weston as to pigeon-pies and cold lamb, when a lame carriage-horse threw every thing into sad uncertainty.
– Emma, Jane Austen

Pigeon Pie
1994 Sanford “Barrel Select” Pinot Noir

I followed the direction of his eye through the door which stood open, and found it fixed wistfully on the savory breast of lamb, roasting in dripping richness before the fire. I now called to mind that, in the eagerness of my recondite investigation, I was keeping the poor man from his dinner.
– The Sketch Book of Geoffrey Crayon, Washington Irving

Spoon Lamb
1983 Biondi-Santi Brunello di Montalcino Riserva

Cheese changes from county to county. Cheese can even change, like wine, from valley to valley. It is exactly because it is very old that it is always various and surprising; and it is exactly because humanity (with one dreadful voice) demands cheese, that cheese is always different. I am altogether in favour of such differences and the preservation of them.
– couldn’t find the citation online

English Cheeses
1979 Château Peyrabon

We have to put him in our museums and such places, just as we have to put tiny little chips of grey stone that look as if you could pick them up in the street, or homely-looking brown beetles at which no self-respecting child could look twice…

They ask us to search and prod our memories for the small things that so easily escape us; they attach importance to every little domestic incident, even to such a trifle as a lion.
– The heraldic lion, GK Chesterton (first quote); second quote couldn’t find online

Peach Trifle
1995 Roberto Zeni “Rosa”

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The Queen of Tarts, She Made Some Hearts

20050410
I’d decided to put my apartment up for sale, and head to Key West. I have friends there, I was long growing tired of New York City – the climate, the “rat race”, and, with only a few exceptions, all of my closest friends from over the years had moved away to various other parts of the globe. I was negotiating on a small building, a former bakery, to build out a small restaurant, it had a second floor apartment where I could live. The amount I was selling my NYC studio for plus some savings would pretty much cover the cost of the building and the renovations. I’d decided I deserved a break, and a longer stretch exploring Argentina, and maybe even see if there was more to the spark between Henry and I. What would it take, if so, to convince him to leave South American and come to that States, and how would we get all the logistics worked out?

Little did I know that my six week vacation plan would become an ostensibly permanent move. The deal in Key West fell through while I was in Buenos Aires, Henry and I fanned the spark into a flame, I was already there. Everything I owned was in storage, ready to ship to anywhere… why not? But, at the beginning of April, that had not come to pass. I knew some of it was coming – the offer on my apartment had been agreed upon, the paperwork in process, I was doing all the stuff I needed to do to move on to the next step in life. But, a last goodbye dinner had to be had, with a few of those folk who’d been the mainstays of friendship and my time (23 years!) in the city. I don’t think I even remembered that I’d already done a “hearts” dinner at the time – it had been five years earlier.

April 10, 2005

The Second Sunday Supper Circle
presents
“The Queen of Tarts, She Made Some Hearts”
Dinner

Cold Cruel Hearts of Palm Soup
1983 Charles Heidsieck Blanc des Milenaires

Leek& Artichoke Heart Tart with Molasses Dressing
1989 Marcel Deiss Riesling Grand Cru Schoenenbourg

Butter-Roasted Pom-Pom Mushrooms
1976 Mommessin Clos de Tart

Roasted Marrow Bones with Parsley Salad
1985 Mommessin Clos de Tart

Valdeon Blue Cheese
1990 Mommessin Clos de Tart

And… just as an experiment… we open the iffy looking
magnum of
1969 Mommessin Clos de Tart

Coffee

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No Dropped Forks

QW Magazine
September 1992

No Dropped Forks

I’ve been picked up in a lot of places by a lot of different people, in a lot of different ways. I never expected to be picked up at a bus stop, by Craig Claiborne, in a jeep. Then again, I never expected to be picked up by Craig Claiborne. Food editor at The New York Times for over three decades, he stirred the tastes of a public that hungered for food that hadn’t been scientifically prepared by home economists. Thousands of columns and a dozen books fed kitchen hints and food facts to millions. We talked in his East Hampton home, a Michael Feinstein album playing in the background. The interview was punctuated by lunch and a call from his lover of eleven years.

Dan Perlman: How did a boy from Sunflower, Mississippi come to open up the world food?

Craig Claiborne: It started the first time I ever had food outside the south. It was at the Chicago World’s Fair. I had a bowl of jellied consomme with lemon juice and tabasco. It was the best thing I’d ever ate in my life.

DP: But you didn’t start out to be a food writers?

CC: No. I was in the Navy. Casablanca, in World War II. I got an invitation from a handsome, young lieutenant to a Moroccan home. I realized there was more to life than eating soul food. When I left the Navy, I was taking the Ile de France back. I had Turbot a l’Infante. I took one bite and my god, I was transmogrified. I decided, I’ve got to learn how to cook French.

DP: How did you start?

CC: My mother arranged for me to go to hotel school in Switzerland. When I got back, I applied to get a job from Gourmet magazine. I ended up doing PR work for food accounts.

DP: How did you get to the Times?

CC: In those days there were no male food editors in the United States. My job was to escort all the lady food editors in New York around, play footsie with them, and sell them ideas. I had gotten to know Jane Nickerson at the Times. When I heard she was leaving, I went back to the office and, if you’ll pardon the expression, closeted myself, and wrote a note saying, do you think The New York Times would consider hiring a man as a food writer?

DP: What did she say?

CC: I didn’t hear from Jane. So I called herup. She said she didn’t want to get my hopes up, but they’d consider me. They called me on vacation on Fire Island and said I got the job. I went back out to the beach and started crying, saying, what will you ever write a column about? I saw this guy hauling in a bluefish and I said, by god, I’ll write an article about bluefish.

DP: Did you?

CC: I stayed at The New York Times thirty three years, and sometimes four and five columns a week, and I never wrote a column on bluefish. I don’t like bluefish.

DP: Any favorite foods?

CC: I have a passion for hot dogs. Once a month I sneak off and have a hot dog, with sauerkraut. And Vietnamese spring rolls, called “cha gio”. I went to Saigon, in the middle of the war, just to learn to make that one dish.

DP: What’s changed in the world of food writing?

CC: Word processors. I can’t stand them. I spent three solid days writing about this trip to China, and the third morning I pressed the wrong button. I erased the entire thing. Twenty seven pages. Gone with the wind.

DP: What stands out about the trip to China?

CC: The most notable meal I ate was in Chengdu. They brought us this little thing, about that long and that big. I pick it up with my chopsticks and I said, “what is this?” She says, “the bull’s penis.” I ate the goddamn thing, but it was so unappealing. Not because it was a penis, I’ve had enough of those in my mouth, but it was just so awful to eat.

DP: Was it hard being gay at the Times?

CC: Everybody I’ve worked with knows I’m gay. All the people at the New York Times knows. The funny thing is, when my memoirs were published, Arthur Geld, who was the number two man at the time, it was his attitude to go into more detail about what it was like to be gay. It was never a problem.

DP: Did you have any concerns about coming out publicly in your memoirs?

CC: I had a funny experience. The only thing I cared about was my family. I went down to Mississippi. I said, “The reason I came down is to tell you that I’m writing my autobiography, and I’m going to talk about my homosexuality in it.” Nobody stopped eating, no dropped forks. My niece turned to my sister and she said, “Did you hear what Craig said, that he’s going to tell people he’s gay?” And my sister said, “Look, my daddy always told him to tell the truth.”

DP: What’s next for Craig Claiborne?

CC: Death. That’s the only thing left for me. No, I don’t know. Well, having Jim as a friend. That’s what I live for. To be with him. We’re going to Scotland. And he’s planning a trip next year taking a European train, somewhere. But, that’s all I want. It’s an incredible experience.


QW was a short-lived magazine, the first “glossy” published in NYC that covered gay and lesbian culture and events in the city, and the precursor to what was resurrected as LGNY and later Gay City News. Back in the day, we put things on floppy discs and just knew that we’d have them and be able to access them forever. I know I wrote quite a few columns for them, particularly a humor column, but this seems to be the only piece I have a printout of.

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The View From Missive Control

Space Frontier News
Space Frontier Society
A Chapter of the National Space Society
November 1994
Vol. 5, No. 8
Page 2

The View From Missive Control
by Dan Perlman, Editor

Welcome to our biggest issue yet! I hope you find this one as interesting to read as I did putting it together. We start off with a lok back at NSDC ’94 by our own Seth Potter, who not only was present as an attendee, but presented his work on thin-film solar power satellites as well.

For those of you who didn’t make it to our first Space Science Technology Opportunities conference for teachers, you really missed out! we, and the teachers, built model rockets, rod on demonstration hovercraft (and come to think of it, built some of those too), practiced planetary surface mapping, learned about local astronomy opportunities, growing crystals, and even created our own First Contact with an alien race that some of us got to design! I wouldn’t miss this one next time around.

Carolyn Josephs updates us on what’s coming up in the world of education, and Robin Vernuccio brings us a book review for teachers. I’ve also included a copy of the entry form for our upcoming student space art contest. Having mentioned a book review, I of course must plug my own promised one – I hope I’ve done justice to Marshall Savage’s The Millennial Project.

Craig Ward, the NSS Chapters Coordinator sent around by e-mail a survey for planning the future of NSS. Larry Roberts joins us again with a colleague and a press release on their recent article touting ST:TNG as a teaching tool for law schools. We have an announcement about the upcoming Satellites and Education Conference in Pennsylvania, and, speaking of the Keystone State, Greg Zsidisin passes on word that our planned joint field trip with the Philadelphia chapter of NSS is on for the first weekend of next month.

Finally, on a sad note, for those who hadn’t heard, Dr. Myron S. Malkin, nuclear physicist and the first director of the space shuttle program (1973-1980), passed away at age 70 in late October. Ad Astra…

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Do You Know the Way to Cygni A?

Space Frontier News
Space Frontier Society
A Chapter of the National Space Society
November 1994
Vol. 5, No. 9
Page 7

Do You Know the Way to Cygni A?
by Dan Perlman, Editor

The Millennial Project: Colonizing the Galaxy in Eight Easy Steps
by Marshall T. Savage
Little, Brown and Company
$16.95 softcover, 508 pages

Colonizing the galaxy in eight easy steps sounds like the sort of book that Time-Life would issue in the middle of a twenty-three volume series. You now, fixing your pipes, building bookshelves, wiring your VCR, colonizing the galaxy. And in some ways, this book lives up to that how-to genre. Except that it is, for the most part, completely speculative.

I should start by saying, I liked this book. I really liked this book. Like Arthur C. Clarke, who wrote the book’s introduction, I am awed by Marshal Savage’s depth of knowledge in the worlds of engineering, astronomy and physics. But, even more, I am awed that someone sat down and came up with a plan this big. Like, really, really, really big.

In nine easy to read chapters, Mr. Savage takes us through colonizing the oceans, building workable launch facilities, creating habitable space ecospheres, constructing moon colonies, terraforming Mars, colonizing the solar system, and moving on to the stars. Then he takes us right back to right now and the establishment of a foundation to make it all possible. Three hundred and eighty four pages of text, plus appendices, and I enjoyed every minute of reading it.

Now, that said, I’m going to tell you waht I didn’t like about the book. First, a pet peeve. I hate endnotes. Seven hundred and twenty seven times I was prompted by superscript numbers to flip to the back of the book and read through forty nine pages of endnotes. Needless to say, I shortly gave up and just waited till I was done with the text to go read the notes. Endnotes should be saved for information that is useful only for those who want to delve deeper into a given subject. Unfortunately, many of the notes here give details that are important to understanding the text. Then again, many do not, such as note 22, which, I quote, “Including seaweed.” This, couldn’t have just been put in the main body of the book?

Second, we all know the old adage about statistics. I’m not an engineer, I’m not a scientist, I’m and editor and chef. But I did take several courses in statistics and numerous courses in mathematics while in college. Mr. Savage is a master at using statistics to prove his point at any given moment. My favorite is his proof that there is no life anywhere else in the universe besides here on Earth. He may be right, he may be wrong. But (reducing the numbers here to something usable in this column), something which has a chance of 1 in 100 of occurring does not mean that you have to go through 100 trials before it happens. This is “you always find your keys in the last place you look” taken to extremes.

There is also the controversy over the existence of alien life itself. This is neither a positive nor negative of the book, but much as the argument used by someone like Carl Sagan (x number of planets around y number fo stars with z number of chances of life.. etc.) is easily shown to be, shall we say, overly optimistic; the converse, or, there’s no other life because we haven’t seen it yet, is equally specious.

Mr. Savage argues, after first asserting throughout this book that we humans are somehow the pinnacle of sentient development, that if life existed on other planets it would be so far ahead of us that we’d either see it in the transformation of galaxies, or been contacted by now. Who says? We could be ahead of the game, we could be even with the pack. Or, he could be right.

Last, is purely stylistic again. There are more bad puns, ludicrous plays on words, and silly jokes in this book than in a Xanth novel. Not to mention the constant use of works of fiction, television shows, movies and mythology as illustrations of either the way it is or the way it will be. Sure it helps for speculation to use other folks’ speculations, but many of his reference materials were never intended to be considered seriously – e.g., The Hitchhiker’s Guide to the Galaxy!? Speaking of which, Marshall, for those of us who consider this work on a spiritual level with the Bhagavad Gita, the character’s name is Zaphod Bebblebrox, not Zeyphod Beebelbrox. And, he’s the President of the Universe. Okay?

Now, back to what I really liked about this book. There are no illusions here about what it’s going to take to accomplish this Brobdingnagian task. Mr. Savage presents everything laid out ina potentially reasonable timeline (though I think it will take longer to really get started than he does, once the project is truly underway, he’s probably right on track). He gives step by step instructions through currently existing technology, which gets us through a good chunk of the first two stages of the project, and then uses what appears to be sound reasoning as to what it will take to proceed beyond. He is also clear that life in space, the pioneering of new worlds, the initially artificial environments, and the changes in humanity itself that will be necessary, are not for everyone.

The illustrations and artwork make much of the text come clear. Beyond that, his descriptions of each phase of the project, while often sounding like a Madison Avenue pitch for condominium timeshares, are clear, concise, and either in spite of, or perhaps because of this style, exciting and enticing to read. Mr. Savage has an excellent command of the English language, and more than once I found myself building a better vocabulary through reading, and turning to the dictionary.

But most important is his vision. Mr. Savage is a dreamer. Not a dreamer in the everyday sense of the word. His is no dream of what somebody might do someday if it all goes somehow right. Instead, it is a dream of hope for humanity, and a plan of action for taking us to the starts. I may just apply for the chef’s job in Anlagen – after all, even pioneers need to eat.

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