This pic was taken in about 1972 or 1973. I lived for about two or three years with these guys in two three-bedroom homes, side-by-side in North Hollywood, CA. Two sets of brothers and two close friends. In the background, at one time or another, those two tanks held a couple of snakes. One of them was named “Ellis A. Piary” (because that’s where he/she was rudely captured by one of our number) and the other, naturally, was named “Lefty.” Two of the people in this photo are not on Facebook, but everyone’s still alive!! — with Rick London, Loren Goetz, Stephen Ladd, Tom Shannon and Mark London.
Sometime after this picture was taken, I traveled to Cuba with the sixth contingent of the Venceremos Brigade and, shortly after my return in the Summer of ’73, I began attending law school. There have been some changes over the years, and a couple of us don’t talk much with each other, but for the most part we’ve all remained friends.
I suppose you could say newsletters are in my blood. My father was the radioman aboard the USS William H. Webb during the second World War and one of his duties was to publish a newsletter for the crew. I remember looking through and reading his saved copies of each edition as I was growing up. I may even have some of them in a box in the garage somewhere, though I doubt they have held up all that well. They were printed on some pretty flimsy paper to begin with. I don’t think archival was part of their thought process.
Over the years I’ve done my share of newsletters, ranging from merely creating a SoCal edition of The War Bulleting, a publication out of Berkeley, California, that documented what was happening in Vietnam and Southeast Asia and the activities we were engaging in to protest our nation’s involvement, to a newsletter I created for my local golf course that garnered me lots of free range balls and rounds on the course, sometimes with a pro who couldn’t help but give me some instruction during the course of a round.
So . . . a series of events have convinced me it’s time to go through all my papers—and I have a ton of ’em—and organize, scan, and recycle as many of them as I can, memorializing what I find here on my blog. I also intend on gathering some of it into book form and see if anyone cares to read it.
Here’s the only saved edition I have of a newsletter I put together for the Student Bar Association of the University of San Fernando Valley College of Law. I’m a bit miffed to discover I didn’t put a date on the damned thing, so I can’t be sure if I published it in 1974 or 1975. Now that I think about it, I believe I was the 2nd year, full-time representative to the Student Bar, so that would have been ’75 . . . a mere 44 years ago.
Note the simplicity. There was no computer involved in any aspect of this publication, as PCs did not exist at the time. I’m pretty sure the headlines were stick-on letters I had to apply one at a time, and the copy was all done on a typewriter, though it may have been an IBM Correcting Selectric, because I was working as a secretary/clerk in a small law office in Beverly Hills at the time.
I’m surprised the paper held up as well as it has over all these years. It’s yellowed a bit, but it was still reasonably malleable; not brittle and parchment-like, as I suspect my father’s newsletter would be if I could find them. Then again, they’d be around 75 years old now.
I have also found a bunch of newsletters I created for Rocketdyne, as well as menus and promotional items I designed over the years, when I wasn’t working at Rocketdyne. I’ve also found some strange things I created as jokes during my tenure at what we called “The Rock.” I intend on sharing all of them.
This blog is hosted by WordPress.com. I love it. It’s easy to maintain an organized, continuous presence on the web (assuming I post fairly frequently) and I have found it to be a continuously improving Content Management System as well, i.e. more than just a blog for me. This year the folks at WordPress launched a sort of challenge to those who use their services. It was to blog every day, if possible, or at least every week. I chose to accept the latter challenge, though I have declined to use the subjects they suggest every day.
However, today they suggested writing something about bacon and I just couldn’t resist. Having been raised in the world of smoked and luncheon meats (bologna, ham, hot dogs, head cheese!, liverwurst, and bacon – to name a few) I have a long-standing love/hate relationship with them. I am intimately familiar with almost all of them (head cheese was never a favorite of mine, but I’ve sold and delivered a fair amount), and I am pretty familiar with the health consequences of eating them, though there are lots of conflicting viewpoints; some with merit.
That said, I spent the summer between my first and second years of Law School (1974) working at a butcher shop in Gardena, California. We had a large, automated bacon-slicing machine and kept several hundred slabs of bacon around, which we sliced fresh each day. On Saturday, I would keep my eye on the case the sliced stuff was in and, when I noticed we had revealed a particularly lean part of the tray we laid out, I would snag a pound to take home for next day’s breakfast. My girlfriend at the time was from Vermont and we always had blueberry pancakes made on a Vermont Soapstone, drizzled with the best Vermont Fancy Maple Syrup. The bacon was thick-cut and the rind (skin) was left on, making each piece crunchy. These were incredible breakfasts, the memory of which has stuck with me all these years.
Now what does the title I’ve used have to do with anything remotely involved with bacon? There is a dessert found in many Mexican as well as Central and South American cuisines. It’s called Flan and, if you have not experienced it, think custard and Crème caramel for somewhat of an analogy. There are similarities. Like many dishes, there are numerous variants and the skill of the person baking it can change a delightful experience into a ho hum downing of a reasonably tasty sponge. Texture is quite important with this dish, IMO.
The type of Flan that stands out in my mind, however, is the Cuban version. It’s called Tocino del Cielo and it is – I guess – at least twice as rich as the kind I favor the most. For my tastes, it’s a little bit too rich. Nevertheless, it is clearly savored by quite a few people. Now to the title. I have always translated the name of this Cuban Flan in two different but related ways. The first is Sky Bacon or, literally, Bacon of the sky. My favorite translation, though, is Heavenly Bacon. Given that bacon is probably the richest meat you can purchase and cook without any preparation, I think attaching the word to an incredibly rich dessert makes some sense and, even though I find it a bit overbearing, adding heavenly kind of makes sense as well.
Six Degrees Probably Won't Cook This Dude
Do you like bacon, or do you think it will kill you to eat it? If the latter, do you eat it anyway?
Since my retirement from Pratt & Whitney Rocketdyne in 2010, I have spent quite a bit of energy on developing work as a social media marketer for small business, a business manager for an AI software development firm, and as an editor/proofreader for a number of business books and a couple of novels, as well as a two-year return engagement at Rocketdyne from 2015 to 2017.
I have decided to stop actively pursuing business in these fields and am now positioning myself to be a writer. I have done quite a bit of writing over the years, but I’ve never really attempted to make any money at it; at least not specifically. I’m starting out with a couple of memoirs and, currently, I’m studying the craft, creating a detailed outline and timeline, and honing my skills as a storyteller. Pretty sure I’ll be writing some fiction as well.
The views expressed herein are those of the author. Any opinions regarding the value or worth of particular business processes, tools, or procedures, whether at his former place of employment, at a current client's enterprise, or in general, are his responsibility alone.