Showing posts with label New York City. Show all posts
Showing posts with label New York City. Show all posts

Friday, September 23, 2016

Leaving New York: Post #4



Leaving New York: Post #4

This is the entry that I’ve been putting off writing, because writing it means that I actually have to say goodbye to New York.

Image result for hangar theatre

I am sitting in the lobby of my beautiful theatre, on a gorgeous autumnal day in Ithaca, and I couldn’t be happier to be here.  A few weeks ago, Rafa and I (with the help of two strapping young men) packed up a U-Haul, drove to Ithaca, and unpacked in the beautiful house that I will move into shortly, once the renovations are complete.  Nota bene: We kept the NYC place because:

            1)  Rafa will still be living there (and I plan on being back there plenty)

And

      2) Nobody ever said, “I gave up my rent-stabilized 2BR in NYC and golly gee that was a great idea!”

We’re able to do this, if you’re curious, by converting my office into a bedroom and taking in a roommate.  Did I mention how grateful I am to my spouse, who at this point in his life has accepted that he’ll be living with a roommate because his husband has dreams to run a theatre somewhere? 

What I’m saying is: I still have my home in NYC. I have moved to one of the most beautiful places in the country and the world.  And yet still, the decision to leave New York was the hardest thing about taking this job.  After weeks of deliberation (and many therapy sessions), I think I know why.  I’ll tell you a little story about language and Mexico to make my point.

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Mexico City

If you grow up in Mexico City[1], you refer to yourself as chilango, which literally means “belonging to Mexico City.”  But for our purposes, we can think of the term as the kind of pride New Yorkers take in calling themselves New Yorkers.  If you’re a chilango, however, there’s a word you use for everyone who wasn’t born in Mexico City.  That word is provinciano.  I believe that those Mexicans not from Mexico City feel some resentment about the phrase, and really, who can blame them?  It would be like if New Yorkers called everyone else in the USA provincial.  I said called, not thought of.  

But this little story illustrates my greatest fear in leaving New York.  For all the horror of living in New York: the ridiculous rent, overpriced restaurants, sweltering heat, numbing winters, the bombardment of cruelty you can experience in the ten-minute walk from your apartment to the subway, the feeling like you have to be making a seven-figure salary to not feel worthless, the horrible traffic that makes leaving almost as difficult as getting back in, the cacophony of light and sound that is its own perpetual bombardment; the Faustian bargain you make is that you get to have access to the best of everything. 

Now, I know all you non-New Yorkers may balk at this summation.  “Chicago’s improv scene is as good if not better,” I hear you saying.  “What about the restaurants of Los Angeles?”  “The museums of D.C.?” “The seafood of Boston?”

And of course you’re right – all of those cities excel in those areas.  But New York excels in all of them.  Every single one.  There’s no other city in this country (or the world?) where you can go to a world-class seafood restaurant, museum and play every night of the year without having to repeat.  Or do anything else for that matter.

Not only that, but I am living proof that you can live in New York on an artist’s income (read: hovering around the poverty line) and still experience all of those things.  And not just in the theatre world.  I have enjoyed the Metropolitan Opera from twentieth row center seats.  A few times.  I have watched a Mets Opener from the owner’s box and watched Jeter’s last game (which I swear was rigged) from a private box, with catering.  I got into the Freedom Tower before it was open to the public.  When I was in New York last weekend I went to see two plays.  Mayor de Blasio was at one.  Lena Dunham was at the other.  My tuxedo, which I bought when I was 15 to attend some high school proms and still fits, got used regularly during my 19 years in New York.  It brushed elbows with, well, I hate to name drop, but let’s start with Meryl Streep and Jude Law.  I have attended countless Broadway openings and restaurant openings and gallery openings.  All for free. 

But where this matters most to me is art, specifically theatre.  I’m not saying the theatre in New York is better than anywhere else.  I’m saying it’s better than everywhere else.  Just because there’s so much more of it.  And I can hear my friend John Iacovelli insisting that LA produces more plays than New York does.  But even if that’s true, who ever heard of flying to LA for the weekend to catch a few plays?

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I heart NY.


In my 19 years in New York I saw thousands of plays.  So even if they’re as good as theatre other places, seeing so many more of them means I have spent more hours of my life watching inspirational theatre than a non-New Yorker has.  And so much of what I make, I realize, is inspired by that work.  Seeing the best theatre in the world, all the time, inspired me.  It showed me the work that I wanted to be making, both in terms of quality and aesthetic.  I suppose if I were a different artist I wouldn’t need that to make the best work I can.  But I’m not.  I’m the kind of artist who thrives through exposure.  And so, my fear in leaving New York, is that I will become provincial.

Truth be told, I’m not sure if I would’ve been able to do it even five years ago.  But most of my friends have had kids now, or moved to New Jersey, or had kids and moved to New Jersey, and with the exception of my buddies on the soccer team and the wonderful Upstart Creatures (which will solider on with Suzanne Agins assuming Co-Artistic Directorship with me) I don’t really have a community to hang out with.

And honestly, New York isn’t the city it was when I moved there almost exactly 19 years ago.  It’s hard to be objective about how it’s changed, because of course, I’ve changed too, and when both the object and the viewer are in states of transition, you never really know what is an empirical change and what is perspective.  At the least, I know that every time one of my favorite places closes and is replaced by a bank, pharmacy or waxing salon, a part of my heart dies.  At the most, I know that going up 9th Avenue and seeing all the stores that are no longer there, like photographs that have been over-developed, is its own kind of trauma.

I’m planning on coming back to New York a lot.  For Upstart events.  For plays. For weddings.  But writing this as the sun sets over Cayuga Lake, I’m also looking forward to my years in Ithaca.  Especially because the more my artistic vision for the theatre takes shape, the more excited I am about it…


[1] No one in Mexico actually calls Mexico City “Mexico City.”  They all call it “DF,” for Distrito Federal.  This was the case until January 2016, when its denizens voted for the city to become its own state (but because it’s also the capital of the country, it can’t be an entire state, so now it’s something in between and Rafael isn’t happy about it).

Monday, December 17, 2012

Original Sin, Mrs. Huxtable and Gay Marriage

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Awful Goodness
A Blog by Michael Barakiva

Post #1 - 17 December 2012
Three Amazing Things In My Life

I have a wonderful weird life full of awful goodness, living in New York City as a freelance theater director and writer.  Three amazing things inspired me to start blogging.  The first is that on May 24th, 2011, Rafael Ascencio accepted my marriage proposal.  This is a picture of us that I like, because I think we both look amphibious. 

Me getting married is the result of a series of deeply unlikely personal and political events.  I'm not going to write about my relationship with Rafael, however – I’m pretty private in that regard, and he's very, and I'd be rather appalled by the idea of having strangers read about the fights we get into when one of us (me) insists that the other (him) not use the cutting board reserved for fruit to chop onions and garlic.

(Although honestly, I don’t see what’s so hard to understand about this –the oil from onions and garlic infuses wood, and although that can be lovely in a salad [many cookbooks encourage their readers to rub a garlic clove into a wood salad bowl], the last thing I want for my freshly cut strawberries is to have a savory undertone.  So why, after three years of begging through gritted teeth, does he still do this?)

I am, however, deeply interested in writing about the process of getting married, and gay married especially: figuring out what the ritual means unto itself, as well as what it means to be gay and getting married now, the process of re-creating its ceremonies, and also how to navigate oneself through the incredibly heinous industry that is the wedding machine.  Hopefully, the things I learn might help other gays and straights alike, because really we’re not that different.  Most of the time.  I think.

Original Sin

Second, I’ve undertaken a huge project: a first for me, in terms of scope.  Over the course of the next few months, a group of actors and I are going to adapt John Milton’s Paradise Lost for the stage.  I’m calling our project Original Sin.

This is the text I'm using.  I like it because the footnotes are at the bottom of the page, rather than at the end, the way they are with most scholarly editions.  If you buy it from this link, I make something like fifteen cents!
 

http://amzn.to/12wSQUg

Here's a list of the actors who’ve come so far.  They’re an amazing bunch, ranging from recent grads of Bard College (I directed Charles Ludlam's Stage Blood up there last year) to true New Yorkers who’ve been in the biz longer than – well, a helluva long time, and have the chops and scars to show for it:


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Franca Sofia Barchiesi
Michelle Beck
Paul Bernardo
Kersti Bryan
Lauren Coppola
Stephen Bel Davies
Mark Curtis Ferrando
Lindsey Gates
Erick Gonzalez
Jake Green
Morgan Green
Broughton Hansen
Kelly Hutchinson
Maggie Lacey
Linda Larson
Phil Mills
Rahaleh Nassri
David Scotchford
Roya Shanks
Eric Sutton
Madeline Wise

We’re meeting twice a month, and at a book/session, we’re planning on getting through the entire thing by April.  The impetus for this project was deeply instinctual: I felt a deep urge to work on something big, something without living rooms or couches or doors, something epic with a lot of actors.  And I wanted to create a project large enough that I could invite any of the many artists I know and love in the city.  

Before I meet with the Original Sin company, I trim the book down and assign lines to characters, then we get into a room, work through the text slowly asking amazing questions along the way like:

Can Angels die?   
What is evil?  
 If God is omnipotent, can he create something he can’t destroy?  
 What the hell does this passage mean?   
Does anyone have anything to eat?

 Then we read the whole thing straight through.  In early May, we’re planning on presenting a day-long concert read of our final text with two meal breaks, with food prepared by moi.

Preparing a table for Mrs. Huxtable

Which leads me to the third thing I want to write about: food.  I love food.  I love eating food.  And I love making food.  I don’t have many loving instincts, but I feel a deep, primal, uncontrollable urge to feed the people I care about.  Having grown up in my mom’s Armenian kitchen, cooking has been always been an integral part of the landscape of my life.  And having exquisite taste in food and living on a bohemian budget, I knew I needed to develop mad culinary skills to be able to eat the way I wanted.  It wasn’t until I started going out of town to direct plays, however, that I began cooking on my own frenzied earnest, finding it to be the perfect and least self-destructive way to wind down from a day’s rehearsal in a town full of temptations where I didn’t know anybody.

Last week, I had Matthew LeBaron and Lee Smith, two friends from my gay soccer team (The Ramblers), along with my friend Eric Sutton (a thank-you, since he’s doing the graphic design for the wedding stuff) and his boyfriend Eirikur (prounded Eric-er - he’s Icelandic, so stop snickering at his name and the coincidence of their dating).  It was one of my best dinner parties, I think.  The menu (I'm including some of the recipes at the end, because I haven't figured out yet how to do that fancy thing where you click on it and it takes you to the thing):

First Course – Amuse Bouche
Rafa’s Guac w/pomegranate seeds

Second Course - Appetizer
Quinoa w/curried lentils and onions and carrots

(I don’t really have a recipe for this – basically rinse and make the quinoa as the box tells you.  Then use any lentil recipe you like – just find one online.  The important thing with lentils, as well as any legumes, is not to put the salt in early.  This prevents the legume from cooking.  Put the salt in at the end.  And don't overcook them or they get mushy.  And use french lentils, for gods sake - they're barely more expensive and infinitely more delicious. )

Third Course – Salad/Vegetable
Shaved Brussels sprouts salad with chestnuts and currants soaked in reduced apple cider vinegar

Fourth Course - Entree

Bouillabaisse  (I used monk, halibut, flounder, mussels and clams, along with another fish I forget) served with hand-rubbed garlic crostini. 

I’m not going to post this recipe either because it came straight from Julia Child’s incomparable Mastering the Art of French Cooking.  Buy it from Amazon now and I make money!
 


Fifth Course - Dessert
Stilton Blue Cheesecake with rhubarb/port compote reduction. 
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Because I am selfish, I almost didn’t include the link to this recipe, which I pretty much followed exactly, except I put the compote on top of the cake and skipped the blow-torching/caramelizing part.  It’s so freakin’ delicious, so easy to make, and such a novelty piece that your guests will be talking about for weeks.  Mine still are, I’m sure.  But ultimately, my altruistic spirit won out and I’m sharing it with you.


 I know it sounds whack, but the combination of Stilton’s funkiness with the batter’s sweetness and creaminess and the rhubarb’s acidity and the port’s complexity creates an orchestra of deliciousness in your mouth. 

I forgot to take pictures, but I’ll try to remember next time.


And, as if that wasn’t cool enough, the next day, John Iacovelli (dear friend, collaborator and set designer extraordinaire) stopped by impromptu with Phylicia Rashad (John’s doing the set for her production of August Wilson's JOE TURNER’S COME AND GONE at the Taper in LA)

https://www.centertheatregroup.org/tickets/2013/Joe-Turners-Come-and-Gone/).   

 

 

Luckily, I had bouillabaisse and cheesecake leftover, and was happy to serve them.  If you’re of my generation, you’ll understand how thrilling it was to cook for Mrs. Huxtable.

 

Some people recommend trying to blog daily, but honestly, that idea makes me want to kill myself, so I’m going to aim for weekly and see what happens.  I imagine that the posts will reflect whatever I’m working on at the time (I have a book coming out with FSG at Macmillan next year, I’m working on another book, a post-apocalyptic sci-fi fantasy thing with Rosemary Andress and Suzanne Agins, I’m going to be doing some teaching at NTI next semester), so stay tuned to info on those as well as the recipes for the tofu scramble I made for myself this morning and the brown rice pasta/vodka sauce/kale thing I made for lunch.

 

Thanks for reading and see you soon!

Michael Barakiva

 

This Post's recipes:

 

 

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RAFA’S POMEGRANETE GUAC RECIPE

GUACAMOLE CON GRANADA

“POM GUAC”
Adapted from a traditional recipe by Chef Barbara Sibley
Ingredients
6 fully ripened Mexican Hass avocados, halved, pitted, peeled and diced
1 cup cherry tomatoes, halved
¾ cup finely chopped white onion
½ cup finely chopped cilantro
2 tablespoons fresh lemon juice  
2 fresh serrano chiles, seeded & minced (can also be slightly roasted for a fire-roast flavor) [MB1]

1 teaspoon salt
1/4 teaspoon ground black pepper
[MB2] 
Seeds from one large pomegranate[MB3] 
In a medium bowl or mortar, combine avocados, serrano chiles, onion, salt and pepper using a large fork. Do not mash avocados completely, for a chunkier feel[MB4] . Add ¾ cup of the cherry tomatoes, cilantro (leaving a tablespoon aside for decoration), lime juice and half of the pomegranate arils and mix again. Toss the rest of the tomatoes and clilantro with the remaining pomegranate arils on top, finish with a few drops of lime and serve immediately with baked tortilla chips.
For a spicier guacamole, add some of the serrano chile seeds or 1 more serrano chile, seeded.

YIELD: about 6 cups



 [MB1]Make sure to wear gloves while you’re working with spicy chiles.  I have accidentally touched my eyes or nose or other parts after working with them bare, and the searing sensation as the chile oil penetrates your orifice is anything but pleasant.

 [MB2]Fresh, for god’s sake.  If you don’t own a pepper mill you shouldn’t be cooking.

 [MB3]If you can buy seeds without having to de-seed the pom yourself, do it.  I love me a pomegranate, but who has the time to de-seed one of those mofos?

 [MB4]This is important.  

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Sliced Brussels Sprouts Salad with Chestnuts and Currants




3/4 cup apple cider
3/4 cup dried currants
1 1/2 to 2 pounds brussels sprouts, trimmed
4 tablespoons olive oil (approx)
7- to 8-ounces  whole peeled chestnuts, chopped into 1/2-inch pieces



Bring cider to boil in saucepan. Add currants[MB1]  and remove from heat.  Let them soak while you assemble the rest of the dish.  Using a food processor fitted with the slicing disk , slice brussels sprouts.  Of course if you don’t have one of these you can slice by hand, but I highly recommend using the good ol’ food processor to do it.

 

Heat 2 tablespoons oil in large deep heavy skillet over medium-high heat until glistening but not smoking. Add chestnuts and sauté 2 minutes. Using slotted spoon, transfer to bowl. Add remaining 2 tablespoons oil and brussels sprouts to skillet; sauté 3 minutes. Stir chestnuts back in and currant mixture; sauté until heated through, about 2 minutes. Season with salt and pepper to taste. Transfer to a wood bowl and let everyone serve themselves.





 [MB1]These are used a lot in Armenian cooking.  They’re like raisins, but fancier.



 

 

 


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