Uncategorized | July 23, 2007
This item about Wyoming writer Annie Proulx comes from Jenny Shank, New West book editor:
Rocky Mountain News Book Editor Patti Thorn and Food Editor Marty Meitus team up on occasion to offer a book club suggestion complete with menu and questions for discussion. Yesterday they featured Annie Proulx’s Close Range: Wyoming Stories. For the menu, they consulted with the chef at The Fort, who offered recipes for “Triple-Cherry Cast Iron Cobbler” and “Buffalo Drive Burgers” to go with Proulx’s fiction. Thorn noted a few of the food-based passages from Proulx’s stories. I don’t remember Proulx often depicting what her characters eat; a passage like this one from her story “The Half-Skinned Steer” springs more quickly to mind: “So what then, Rollo said, picking at the horse manure under his boot heel.”
I don’t remember too many food scenes from Close Range. Lot of drinking going on, so maybe a few drink recipes are needed to accompany “Buffalo Drive Burgers.”
The Wyoming Arts Council believes that experiencing the arts should be accessible for all, including people with mental and/or physical disabilities, older adults, military/veterans, people living in institutions and those who lack access to the arts due to geographic isolation, cultural difference and economic hardship.
