Dancing at the El Moro

It is all boarded up now, sin and all.

Filled with passion, lust and abandon,

I once danced at the El Moro.

Any sanity or reason far off

No one knew me here, just a white gringo pig

Or so they called me when

I once danced at the El Moro.

Bejeweled women all flimsy and nice,

Hustles left and right, seen through

Some azure created by shots of straight Jack.

I once danced at the El Moro.

  I wanted to risk all in a messy place.

Bold and crazy, I forgot I was old.

I once danced at the El Moro.

There are fences and spaces in life though.

Those with scowls on their faces looked at me.

Disdain and looks of hate, I did not belong there.

I once danced at the El Moro.

I did not care. Then I heard a sermon from somewhere.

They like me had no souls, just waiting for hell.

There were still places I wanted to go.

All boarded up now, sin and all.

I once danced at the El Moro.

The Pale District by David Young

Vancouver is many things at once, an international city, the California of Canada, the sophistication of the Brits, a commerce center, a frontier town with only Anchorage to its North. Distinct Districts like Yaletown, Gastown, Chinatown, Commercial Street, Granville Island and the West End are all places tourists know well, each a jewel in itself. There is another Vancouver though, the Pale District. The Pale District is unseen except to those that live there. While not found on a map, it still holds the city together. It exists between the glitz of the downtown core and its hard edges winding back and forth through the old East Side where the business core once existed. The district always draws my camera and today was no exception. I sat in front of a small café with my coffee making last minute camera adjustments. The sun of the morning began to warm me and reveal the pale muted colors of old buildings, which gives the district its name. A steady stream of workers heading into the city who would cook meals, clean buildings and stack shelves walked by me. I knew it would be a great day for wandering and pictures. The Pale District is full transition. Shop and restaurant owners holding off the press of bigger competition with what uniqueness they can muster. People pulling themselves up from the desperation of heroin alley to the East, immigrants finding their way in a new country, service workers who keep the city going, people who have fallen from the ranks of the greater city and those with great dreams destined for its glitz. The Pale District is full of old buildings that have withstood change, worn and waiting for new purpose. Graffiti and posters with messages only known here. Every walk in the Pale District is unique. The only constants are the dignity of the people, the buildings that stand their ground and above all, the hope of the next day.

The Dirty Apron by Kathleen Young

                                                                                                   

It is 8AM. I am standing in front of The Dirty Apron Cooking School in Vancouver, BC. Tucked inside an elegant building in the Cross Town district it houses a bustling delicatessen and large well-known culinary school. Through the windows, I see huge grills, gleaming industrial ovens and beautifully laid out cooking stations. A total of six have signed up for class. A couple arrives late, parking their Harley’s, apologizing, pulling off leather gloves and stashing helmets. They prove to have the best culinary skills in the class. A young newlywed couple, Sophie and John are there. In contrast to her excitement, he looks as if he would like to be anywhere but here. Another couple, both attorneys, begin challenging each other on proper ways of setting up. And there is me, not entirely new to cooking classes but eager to learn.

Listed as a 7 hour Italian “Mama Mia” class our instructor, Chef Takashi, hands out plans for the day. He asks us a few questions on our experience. No doubt evaluating how much of his participation will be required. In the end, he requests an assistant from the kitchen to help…not a complete vote of confidence!
From scratch each student will prepare:
Ravioli/with arugula goat cheese filling topped with Walnut and Sage Butter. Grilled Lamb Sirloin with Herb Ricotta Gnocchi and Chanterelle Crème Sauce. Lemon Panna Cotta with Candied Lemon Zest
Hours pass. Chef Takashi pivots around our workstations encouraging, persuasive, and patient. At some point, my brain freezes with all the details. Multitasking becomes merely a theory. Garlic burns and I start over. The chanterelle crème sauce has broken and looks...odd. Turning around I see two ingredients that did not make it into the sauce. Smiling, Chef tells me “I have seen worse!” And so goes the rest of the day. I am tired, shoulders ache and hair on my arm has somehow singed. However, in the end, sitting with the group, enjoying the results it dawns that I could not be happier.

So here are some suggestions and thoughts from this experience and past classes. Make sure you research and It is a fully hands on cooking class not a demonstration (unless that is what you want). It is your knife you want hitting the board. Speaking of knives, if you have not taken a knife skills class it is a good idea. As the class moves along easy to spot who has and has not taken one. Go to class solo. It is painful to watch a spouse or partner struggle though a long day of cooking when they would rather be anywhere else (That is why they made golf clubs). No need to fake it. It is fine to bark out your amateur cooking status and ask for help. Regardless of how much you think you know there will always be those more experienced. And it is not the TV series “Cut Throat Kitchen.” Dress comfortably. Wear something that goes well with food. When class is over, leave. These Chef instructors are usually facing another 12 hours of work at their restaurants. Finally, laugh and eat your mistakes Kathleen Young

Editors Notes: Kathleen moved to the desert full time five years ago. She lives in a valley of sun near the White Tank Mountains. Kathleen had a 25-year career as an employment recruiter in Seattle. Prior to that, she was a banker in Montana, and international flight attendant for TWA based in New York.