Music on the Hill: Marlboro Open House

Once upon a time I applied to go to a small liberal arts college in the heart of the woods of Southern Vermont. It was called Marlboro College, and I wrote my application essay about how I was obsessed with King Arthur. 

As a high school junior, I visited the campus with my mother one October day to get a feel for the place. To get there, you have to first get yourself to Brattleboro, Vermont, then drive 15 minutes uphill, go through the teensy town of Marlboro (don't blink or you'll miss it), and then down a back road that ends in the picturesque Marlboro campus. I remember a bunch of low white buildings nestled on a hillside. I remember cafeteria food that involved sprouts and lentils. I remember it was fall in Vermont, and the leaves and the autumn sunlight were gorgeous.


Ultimately I decided not to attend Marlboro College. (I did move to Vermont later.) And a few years ago, Marlboro College ceased to exist. The college campus, that was also home to the famous Marlboro Music Festival, was sold off. This left a double question--what would the buyers be doing with the space, and what would happen to the Music Festival? 

Fortunately, Marlboro Music has figured things out in an exciting way--they have now purchased the campus themselves (holding title through a nonprofit subsidiary), and the sale went through last month (September, 2021). And on October 23, Marlboro Music held an open house for the newly built Jerome and Celia Bertin Reich building, which is a gorgeous office and rehearsal space nestled in a corner of the campus and surrounded by woods. It was a luminous fall day and perfect for showing off the elegant simplicity of the new building, all blond wood and windows that framed the trees and brilliant sky.

 

Inner stairwell window becomes a tree-frame

The building forms a sort of "U" shape with a courtyard framed by two arms of the "U." Here's a photo looking toward the courtyard from the inside.



And here a photo looking back at the building from the courtyard.


There was a sweet little party outside with hot cider, cider donuts, and local apples.  


My favorite part of the new building was the music library. It is one of the arms of the "U" and kind of its own separate little building. Like a chapel. 



This room was so beautiful and amazing and stoked with art and culture that I almost had trouble breathing. It was overwhelmingly LOVELY. 

There is one whole wall of built-in cabinets and files that hold the Music Festival's actual music and scores.

They are all neatly labeled.

Look, this section holds Haydn Quartets, Strings only!!


There are work tables in the center of the room, and low seats that also have drawers (I didn't look in the drawers, but I imagine they contain music, too.)

The books in the library are about music, musicians, and composers. They're well organized and labeled, just like the cabinets.


The sharp ceiling contributes to the chapel-like vibes. I told my companion I felt like going to light a candle in the corner, like you see in European cathedrals.


There are also window seats along the outside of the library, joining the beauty of the room with the beauty of the Vermont landscape.


downstairs rehearsal room

This rehearsal room is the other arm of the "U"--it has similar peaked construction to the library.


upstairs rehearsal room

There's a second floor to the connector part of the U shape, and more rehearsal spaces up there. Above is one of them--a large room in the back/upper corner of the building, with two sides looking out into the woods.

We were so impressed by the gorgeous building showcased by a perfect fall day. We asked if it would be open to the public in the future so we could go check it out again or bring guests. However, we learned that it's private. It will be a working office building and creative space for the festival musicians, so essentially we got a unique chance to peek behind the scenes. How lovely that the festival participants have such a place to work and dream and play.

Let's get fermented

Recently I did some research on fermentation for a couple of writing projects at work. I watched the documentary Fermented, which is a look at fermentation traditions and flavors, hosted by Edward Lee. I perused some library books on fermentation, including The Noma Guide to Fermentation by Rene Redzepi and David Gilber. And essentially I learned (or confirmed for myself) that fermentation is a transformative food processing method that uses the power of microorganisms. Another example of a transformative food processing method is cooking with the power of heat. In fact, fermentation has been called "cold fire" because of its remarkable ability to process/transform/preserve a food a bit like cooking does. As a young family member put it during a discussion about fermentation, "Nature is interesting with all the things it can make through simple processes." Yes!!

At the same time, I've been having a love affair with Korean food, which features a lot of very interesting fermented flavors, including fish sauce and gochujang (fermented sweetened chili paste). I've been making various pickled sides and condiments lately, mostly following recipes from Cook Korean by Robin Ha. And we also like other fermented things, particularly pickles and sauerkraut.

Here's a tour of what's fermented in our fridge right now.

Pa Kimchi (pickled green onions)

Pa Kimchi is a Robin Ha recipe and it is a kimchi (fermented veggie) made with scallions. I used fresh, long scallions from the local farmer's market, mixed them with quite a bit of fish sauce and red pepper flakes, then tied them as best I could into into knotted bunches for easy storage. This keeps in the fridge and I like to have it with some rice, egg, and seaweed (like a simplified bibimbap).


Beginner's Kimchi

Once or twice a year I'll chop up a batch of beginner's kimchi (also a Robin Ha recipe) and stash it in a big Mason jar in the fridge. It's a nice side condiment for various meals, and can also be the basis for kimchi fried rice (Kimchi Bokkumbap) that is easy and delicious.


Tongdakmu (Pickled radish)

This is yet another Robin Ha recipe--it is pickled Daikon radish (my Daikon was purple, so the pickles are this lovely lilac-pink color). She recommends having this with kimchi fried rice and it really does go well. It offers a cool, salty crunch alongside the flaming softness of the rice.


Quick-pickled red onion

This is pickled red onion, and we eat it with burritos or wraps. I make it to copy the tastes of Tito's Taqueria here in Brattleboro. Adding some pickled onion to your wrap will give it another welcome dimension of flavor. I usually slice my onion in thin rings, but for this batch I was using up leftover onion from another recipe so it's pretty chunky.


Grillo's dill pickle slices

On the storebought side, here are some cucumber pickles that we always have on hand--these are Grillo's dill pickle chips. They are made with grape leaves and garlic slices (shown) which I swear gives them a special flavor and preserved crunch. These are great for sandwiches, burgers, or just snacking straight out of the container.


Bubbies kosher dill pickles

Our second storebought essential is Bubbies Kosher dills. These are lacto-fermented (no vinegar) and have that special, pungently sour pong that is something of an acquired taste. Once you've acquired it though, you'll crave Bubbies sliced into spears on the side of any meal, or just crunched straight out of the jar. So good.

 

This week we didn't have any sauerkraut at home or I would include a photo of that too. We like it on hotdogs or, again, as a sour crunchy side condiment with many kinds of meals.

In my writing for work I came to the highflown conclusion that fermentation and human culture may go hand in hand. Who would we be without our cured meats, without millennia of wine and beer and pulque consumption, without traditional foods like soy sauce, miso, injira, kvass, yogurt, without our chocolate or coffee or tea or sourdough? It is called human culture, right?? Humans need fermentation in order to have interest, flavor, umami, depth, and JOY in life. Humans need to get fermented to get cultured. Yum.

Tell us about your fridge or fermentation fancies! What microbes have you got fizzing away and bringing something special to your world?

Roadside Nips: Photo Essay

I still run on roads 2-3 days a week, and this year I noticed something I hadn't really seen before. I've been seeing a lot of empty "nips" by the side of the road (also known as "airplane bottles," these are the mini plastic bottles that hold a single serving of liquor). I imagine that someone will knock back a tiny bottle as they're driving, then they just roll down the window and throw it out. 

The first several nips that I noticed were all empty bottles of Fireball (which is cinnamon-flavored Canadian whisky). It struck me as an interesting phenomenon. I wondered: Is it one person in this area who loves to drink & drive and has a strong preference for Fireball? Or is it that Fireball's cinnamony punch is perfect for drinking straight out of the bottle, so anyone who enjoys drinking and driving might prefer Fireball for its palatibility? I started photographing the Fireball Nips that I came across. I soon found that people do drink and litter other types of liquor. (I have been seeing beer cans by the side of the road for years, but the liquor thing seems more prevalent lately). 

Here is my photo essay on Roadside Nips. I may add to it later if I come across more.


June 12, 2021

Fireball


June 17, 2021

Fireball


June 20, 2021

Dr. McGillicuddy's Mentholmint (1 of a pair)

Dr. McGillicuddy's (both)


September 4, 2021 (right outside a liquor store)

Malibu coconut rum

Jack Daniels whiskey


September 25, 2021

Fireball

Tito's vodka

Kahlua

Are you seeing more nips than usual these days, or if you see one after reading this, will you come back and leave a comment?
 

There is a subcategory of running chat called "seen on my run" and people will tell crazy stories of bears or unique human phenomena that happened while they were out running. Personally I like to look at litter or roadside jetsam on my runs. The most amazing #seenonmyrun story takes place in Las Vegas, though what I saw that day is not really family-friendly blog material so you'll have to ask me about it sometime. Sometimes I see clothes strewn along the side of the road for yards and yards, and wonder if somebody got into a passive aggressive fight with someone else and just fed that person's belongings out the car window bit by bit while cursing maniacally. I come up with all kind of theories while I'm running!