A Story Worth Telling in a Way Worth Hearing

Vixere fortes ante Agamemnona Multi: sed omnes illacrimabiles Urgentur, ignotique longa Nocte, carent quia vate sacro.
(“Many heroes lived before Agamemnon, but they are all unmourned, and consigned to oblivion, because they had not their sacred bard.”)

– Horace

I first read that quote on a webpage of Latin mottos where it was offered as just the first statement- “Vixere fortes ante agamemnona”- to mean that heroism exists even if no one notices it. Ironically, or perhaps appropriately, this is a perfect demonstration of the power of the pen. The quote itself extols the role of writers and poets in giving heroes immortality.

The metacontext of the quote is that when Horace wrote the passage in his Odes, he was simping for the original “sacred bard” Homer, author of the Iliad where Agamemnon’s story is recounted. Some translators have taken a little poetic license on this and interpret the passage (the way I first heard it) as “Brave men lived before Agamemon, but they died forgotten, for there were no poets before Homer.”

The meta-metacontext is that, if you read the Iliad at all, Agamemnon is pretty much an absolute knob, a coward, a monster, and absolutely responsible for all of his own failures including and especially his own death. So millennia of writers and poets have been needed to burnish his story into anything remotely resembling a hero.

That’s what we in the creative business call “serious workshopping.”

Photo by Suzy Hazelwood on Pexels.com
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Invention In The Kitchen- Mad Science At Work

The idea came simply and quietly at the usual time- when I was working on something entirely different.

One of our customers asked if we made any Handpies that could meet their lower-than-usual price point. They loved our pies- as did their customers- but the rising costs of ingredients meant that for a lot of our flavors they would have to charge more than they thought their customers would tolerate.

So rather than cut off the pies completely, they asked my owner- who in turn asked me- if we had any recipes that would 1. Be delicious, 2. Be popular with customers at a cafe, and 3. Wouldn’t use too much of our more expensive ingredients so they could be sold at the desired low point.

Necessity may be the mother of invention, but economics and desperation make fantastic midwives. As I went through our recipe books, checked with suppliers to see what ingredients cost what, and started spitballing ideas on our whiteboard (“Pineapple is cheap right now… a pineapple pie? What’s more expensive right now, berries or nuts? What can one person make quickly to reduce labor?”) three ideas from my past and present slammed into each other.

The father of invention had shown up, and it’s name was “Why Not?”

A pile of crispy brown nut filled pastries on a plate held aloft in a kitchen.
Behold- The Bachl-Amann!
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Up and Down- Chasing Vibes and Riding the Curve

I used to be a little smug about not drinking coffee. When you’re a weird, obnoxious kid trying to find out who you are, it’s often easier to find definitions based on what you’re not. In my case, I wasn’t “one of those coffee shop people.” I had a massive collection of tea in my cabinets at college for any reason and any taste. My friends jokingly called me a “tea shaman,” and if I really needed caffeine? That’s why God invented energy drinks.

As I write this 16 years later, sitting in a coffee shop with an empty cappuccino at my right hand, I can tell you I’m still not a coffee guy. I’m drinking a vibe… it just happens to be coffee based. “A man who can laugh at himself shall never cease to be amused.”

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Cooking Like Yourself

You might think it’s odd for a baker to go out and find other bakeries on their day off. I bake all the time, and surely I can make anything I want at home for a fraction of the price. Why should I go check out other bakeries in the city?

You might as well wonder why musicians go to other peoples concerts. Baking is my skillset and profession, and I definitely make a commodity, but it’s also a craft- and I like seeing how others practice it.

The same as there are different genres of music or literature, there are different cuisines. Within those genres, everyone has their own style. A way they practice their art that’s all their own, or a kind of art that they just vibe with and respond to.

There’s lots of ways to do this cooking thing, after all.

Animated GIF of The Stranger from The Big Lebowski sipping his drink and saying “I Like Your Style, Dude.”
I can’t tell you how long I’ve been waiting to make another Big Lebowski reference.
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Carpe Prodigialis

The Horse Brass Pub is busy tonight. The cold and wind outside feels miles away when you are sitting at a small table over a hot meal and a pint of cold, dark, heavy beer. That is very much what I’m in the mood for.

My usual “writing table” is occupied, so I’ve found a similar two-top just to the right of the door and around the corner to better avoid drafts. Looking out the window at the darkening sky and swaying leaves, I know I’ve only go so long before I need to head home and eat dinner. I sit myself down, leaning my walking stick against the wall and out of the way, tuck my cloak under myself, and start to write.

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