I have always loved PBS. Every kid starts loving PBS nowadays, it seems - what with Sesame Street and the late and beloved Mr. Rogers Neighborhood. I guess I never lost my zest for public television (and radio, actually), ever since I discovered Globe Trekker and the occasional movie special. I've been to Egypt, watched Humbert Humbert seduce Lolita in black-and-white, started a reality television addiction with "Pioneer House," and even caught a documentary made by a Carleton student about giving up technology once. I think a general life goal I have is probably to have my own show on PBS, but until then, I'll tell you about what I saw today.
With all of the hype about Julia Child lately, it's no wonder that even PBS needed to capitalize on the movie buzz by plugging "The French Chef" seasons on DVD as a gift for contibuting to their cause. I remember vaguely watching Julia Child with my grandparents when they came over to babysit us once. We also had to watch "Yan Can Cook" - but that's a whole 'nother story. My memory reminded me that she had a very distinctive voice - but that's about the extent of it.
In the episode they were airing, they featured Julia making a spit-roasted chicken stuffed with parsely, challot, salt, pepper, and, you guessed it, butter. She even gave the chicken a "butter massage" (her own words) to prep the skin for roasting. Later, she tied pieces of bacon to it in an effort to "self baste" the bird.
What I learned from this episode and perhaps my readings on Julia in general as of late is the following:
1) Julia Child was tall and awkward. This endears me to her, of course, as there aren't many of us 6-footers out there. We have to band together.
2) In the days of South Beach diets and the like, it was strangely refreshing to see someone slather on butter like it was her job. It's not like Julia sat down to eat that entire chicken, or that she made it every day - but if you make something special, you have to think about how it tastes. If you're presenting your best work to others, wouldn't you want it to be so perfect that they could think of nothing but the heaven that is hitting their tastebuds? We worry so much about how we talk, how we look, how we present ourselves - but cooking always reminds me that sometimes the best reflection of oneself that can be offered is something made, and something given.
3) The greatest gift a teacher can give is the accessibility to the subject matter. The more I read and learn about Julia, the more I learn that she did precisely that: demystify. As a teacher myself, I struggle always to analyze tasks, to break it into tiny pieces and feed it to my students in such a way that they learn.
4) All the best people have playful hearts. They make fun - they create great events and great enthusiasm around their own personal passions. They aren't afraid to be the most ridiculous person in the room, or to pick someone off the floor, or to trip and fall themselves. What great fearlessness she had, indeed.
There is plenty of hype, and rightfully so, stirring around Julia Child as of late - I believe that she and so many of the teachers, friends, parents, and heroes we all have are made of similar stuff. And as for me - I'm learning to savor the tastes of today, and remember them as they slip into tomorrow. I'm going to try to be the best awkward 6-footer since Ms. Child herself.
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