Dining at the Lineman's Shack
Author: John Weston
Mountain lion barbacoa. Margarita's yam soufflé. Pastel de Choclo, a.k.a. Rodeo Pie. And for dessert, perhaps, Miss Ruby Cupcakes. These are but a few of the gustatory memories of John Weston that waft us on a poignant journey into the past in the company of a gifted writer and unabashed bon vivant.
The place is Skull Valley in central Arizona, the time the 1930s. Taking food as his theme, Weston paints an instructive and often hilarious portrait of growing up, of rural family life under difficult circumstances, and of a remote Arizona community trying to hold body and soul together during tough times. His book recalls life in a lineman's shack, interlaced with "disquisitions on swamp life, rotting water, and the complex experience of finding enough to eat during the Great Depression."
Central to Weston's account is his mother Eloine, a valiant woman rearing a large brood in poverty with little help from her husband. Eloine cooks remarkably well—master of a small repertory from which she coaxes ideas surprising even to herself—and feeds her family on next to nothing. She is a woman whose first instinct is to cry out "Lord, what am I going to feed them" whenever visitors show up close to mealtime. Recalls Weston, "Her strength lay in a practical- and poverty-born sense that there must be more edible food in the world than most people realized," and he swears that six out of seven meals were from parts of four or five previous meals coming round again, like the buckets on a ferris wheel.
Although Weston evokes a fond remembrance of a bygone era that moves from Depression-era Skull Valley to wartime Prescott, rest assured: food—itsacquisition, its preparation, its wholehearted enjoyment—is the foundation of this book. "I did not have a deprived childhood, despite its slim pickings," writes Weston. "If I recall a boiling pig's head now and then, it is not to be read as some Jungian blip from Lord of the Flies but simply a recurring flicker of food-memory." Whether remembering his father's occasional deer poaching or his community's annual Goat Picnic, Weston laces his stories with actual recipes—even augmenting his instructions for roasted wild venison with tips for preparing jerky.
Dining at the Lineman's Shack teems with sparkling allusions, both literary and culinary, informed by Weston's lifetime of travels. Even his nagging memory of desperate boyhood efforts to trade his daily peanut-butter sandwich for bacon-and-egg, baloney, jelly, or most anything else is tempered by his acquaintance with "the insidious sa-teh sauce in Keo Sananikone's hole-in-the-wall restaurant on Kapahulu Street"—a peanut-butter-based delicacy for which he obligingly provides the ingredients (and which he promises will keep, refrigerated in a jar, for several weeks before baroque things begin to grow on it).
Through this tantalizing smorgasbord of memories, stories, and recipes, John Weston has fashioned a wholly captivating commentary on American culture, both in an earlier time and in our own. Dining at the Lineman's Shack is a book that will satisfy any reader's hunger for the unusual—and a book to savor, in every sense of the word.
Publishers Weekly
Until he was 11, Weston (The Boy Who Sang the Birds) lived with his family in an abandoned fence-tender's shack in Skull Valley, Ariz. There was no bathroom, the roof leaked, holes in the floor were covered with flattened coffee cans, and the family was constantly preoccupied with the "complex experience of finding enough to eat during the Great Depression." In this colorful but uneven culinary memoir, Weston recalls how his mother, Eloine, concocted meals out of whatever was at hand, sometimes nothing more than government beans, flour and rice, and the provisions her children obtained by poaching, foraging and raiding neighbors' cornfields and orchards. Even so, it wasn't a deprived childhood. There were dances at the Community Hall, annual Goat Picnics and Eloine's imaginative cooking: "a small repertoire from which she could coax ideas surprising even to herself," such as spaghetti with white gravy, salt pork, and raw egg-her version of carbonara sauce. After Weston's father died, the family moved to the nearby cowboy town of Prescott, where Weston discovered rodeos and Baptist summer camp and where Eloine "launched her quixotic deflection into Mexican cooking." Throughout the book, Weston skillfully draws the reader into the world of his childhood, then breaks the spell by letting his obsession with food lead him into rambling digressions about his experiences with gourmet cuisine as an adult. Even when he shares some of his mother's recipes, he can't resist adding more sophisticated versions that include ingredients unknown to his mother, such as wine, cognac, balsamic vinegar and heavy cream. These deviations undermine his theme, as do vignettes about love, loss and sexual awakening-detached narratives that jar this otherwise appealing memoir. (Apr.) Copyright 2003 Cahners Business Information.
Library Journal
Weston, whose fiction includes Goat Songs and The Boy Who Sang the Birds, turns to nonfiction with this culinary memoir of growing up in the 1930s and 1940s in Arizona. Living in a lineman's shack in Skull Valley, Weston and his family knew the taste of poverty well, but Weston's mother, Eloine, always managed to create dishes out of skimpy offerings and available ingredients. Much of this memoir is devoted to her and to her necessarily inventive and practical approach to cooking. The small selection of recipes scattered throughout the book, including Basic Red Chile Sauce and Rodeo Pie, reflect the different culinary sources, including Eloine's Southern heritage and the regional Mexican influence, that inspired the foods that filled the author's childhood. Though for some readers the occasional shift to other places and times might cause momentary dissonance, Weston's writing is vivid and powerful. Recommended for libraries in the Southwest and public libraries where culinary biographies are popular.-John Charles, Scottsdale P.L., AZ
See also: Hot Times or Suenos Divinos
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