Phil Ochs: There But for Fortune: movie review Kenneth Bowser’s engrossing documentary about counterculture folk singer and political activist Phil Ochs takes in a wide swath of social history. Ochs rose to prominence in the 1960s folkie New York scene at the same time as Bob Dylan (whom he idolized) and Joan Baez. Skip to next paragraph Unlike the more user-friendly warblings of popular groups like “The Kingston Trio,” Ochs’s music, which included songs like “Draft Dodger Rag” and “I Ain’t Marching Anymore,” were scabrous and far more limited in their popular appeal.
He was an original working in the narrow niche of political protest songs who nevertheless thought his music would be as popular as Dylan’s – or Elvis’s. He even dressed up in an Elvis-style gold-lamé suit for the cover of a 1970 “Greatest Hits” album, even though none of his songs had ever cracked the Top 40. It was a joke, of course, but Ochs was also deadly serious, and ultimately delusional, about his appeal. The wave of political assassinations only darkened his mood. In 1976, at 35, he killed himself. Many of the interviews in the film – conducted with everyone from family members to Christopher Hitchens and Tom Hayden – look to be 10, even 20, years old. Together they concoct a complex portrait of an ultimately unknowable man. Grade: B+ (Unrated.) ------ Kimchi is one of those divisive foods. You either love it, hate it, or haven’t even gotten near enough to decide. One of the best things about moving to Seattle 16 years ago was my introduction to Korean food. And even around here, it’s an under-celebrated, almost undiscovered cuisine. I’m waiting for Korean to get its big break like Vietnamese food has, or tapas or izakaya. In the meantime, I’ll definitely be making more batches of this. (Though Yancey’s hoping I’ll wait a few weeks, since our entire house now smells like a kimchi factory.) Skip to next paragraphSarah Murphy-Kangas Sarah Murphy-Kangas is a cook, writer, mother, teacher, and group facilitator. She lives with her family in Seattle, Washington. She started her blog, In Praise of Leftovers, as a way to share her kitchen exploits with friends and family and further explore her obsession with food. Her favorite challenge is to make something out of nothing. Recent posts Related Stories Fair warning – this recipe takes a day or two to make (depending on if you cheat like I did), involves massaging daikon strands, and will find you putting anchovies in the food processor with apples. Now, that’s my love language, but I’d be surprised if it’s everyone’s. Were I to commence with a hard sell, I’d say that kimchi is full of good-for-you live cultures (naturally present in cabbage), livens up a lunch rice bowl like nobody’s business, kicks up the endorphins with its spice, will make you feel like a globally conscious cook, and the homemade version is vastly better than most store-bought jars. If you’re not ready to make the plunge, I’ve got a half gallon of it waiting to be eaten in my fridge. Come by and I’ll send you home with some. Just make sure to bring an airtight container. Your partner or roommate will thank you. This recipe is from Fine Cooking. Thank goodness I found a link to it, because I didn’t feel like typing it out.It instructs you to let the paste sit for 24 hours before you combine it with the cabbage. I didn’t do that. I let it sit for a couple hours. I was tempted to just grate the ginger rather than julienne it, but I’m glad I didn’t. The long, crunchy strands are toothsome and delicious. I didn’t matchstick the garlic, however. Why would someone impatient with details go for that?! I just finely chopped it. And what else can you do with kimchi besides eat it straight from the jar? Make soup (recipe coming up, I’m lightly promising), mix it with scrambled eggs, drizzle a little sesame oil over it and serve as a side salad. Let me know what you come up with. Fiery Homemade Kimchi by Debra Samuels from Fine Cooking Recipe Sarah Murphy-Kangas blogs at In Praise of Leftovers. To see the original post, click here. -------------------------------------------------------------- The Christian Science Monitor has assembled a diverse group of food bloggers. Our guest bloggers are not employed or directed by The Monitor and the views expressed are the bloggers' own and they are responsible for the content of their blogs and their recipes. All readers are free to make ingredient substitutions to satisfy their dietary preferences, including not using wine (or substituting cooking wine) when a recipe calls for it. To contact us about a blogger, click here. -- http://www.csmonitor.com/The-Culture/Movies/2011/0107/Phil-Ochs-There-But-for-Fortune-movie-review Via InstaFetch -- You received this message because you are subscribed to the Google Groups "Sixties-L" group. To post to this group, send email to [email protected]. To unsubscribe from this group, send email to [email protected]. For more options, visit this group at http://groups.google.com/group/sixties-l?hl=en.
