I Saw Death Today

By Queena Mast

I saw death today.

If I could just imagine away
the twisted car,
the men in orange vests holding the traffic at bay, and
the fierce lights flashing red and blue.

I wanted to replace them all with the sand and surf,
and walk nonchalantly by that strong young man,
his chiseled arms golden brown in the hot noon sunshine,
reclining in his beach chair, arms limp in sun-sleep,
with a white towel over his face
to keep away the sand flies.

I saw his form for only a second, on my way home from an ordinary shopping trip.
The white cloth on his face made me long to surrender my day —
to give up my to-do list in favor of prayer for all those hurling about in cars.
Instead I busied myself with the duties of my home —
chicken and rice to put in the oven, garden vegetables to chop and roast.
I picked too-ripe tomatoes from our chaotic but robust plant.
Bending down, searching through tightly twisted vines,
my quest for food crushed out the sharp smell of green leaves.
I’ve always hated that bitter smell.
Deep in the dark middle of those vines lay the fallen ones,
a pile of red potential wasted on ants,
and a few bloated yellow cucumbers.

I cannot reach them all.

40 Celebrities That You Didn’t Know Were Atheists

By Ricky Garni

Beneath the article is a photograph of Sean Penn.

I haven’t read the article. I am not certain I want to know who is an atheist among celebrities or even my friends. I think that if someone knew whether or not there was a God, I wouldn’t ask him. I would be happy to know of course, if there were. Perhaps I would like someone to just surprise me with the news. They could say: “Guess what?”

But I still wonder about the photograph of Sean Penn. He doesn’t look very happy. Then again, he never looks very happy. Perhaps he is an atheist and it weighs heavily on his soul. Perhaps they asked him if he was an atheist and he found it upsetting, because he loves Baby Jesus very much and he also gets upset easily anyway even when he can’t find a parking space or a sharpened Number 2 pencil. Perhaps that was the only photograph they could find of a celebrity that looked like an atheist and frankly he kind of does. Or perhaps Sean Penn is an atheist, plain and simple. And perhaps the photographer just surprised him with good news, that there really is a God, a really great one, and he can’t be an atheist anymore. Who wants to know that they’ve been wrong their whole life? It’s really upsetting. And embarrassing. I wish the photographer had surprised me instead. I would be happy. And I never hit anybody. Except for Charlie when I was about 6 and anyway he just stole my double decker Corgi bus and so it was sort of his fault.

The Spirit of a Building

By Ben Herr

I have spent the last three years working as an adviser in a high school residence hall. As most of our students come from abroad, the culture that emerges in our dorm can be a beautiful disaster of cultures and traditions butting heads here and meshing there, of successes and failures in communication and understanding, and of independence and collaboration being sparked in both good and bad ways. As an advisor, I get a front row, interactive perspective on the daily occurrences, one that has given me more memories than I can ever hope to retain. But not until this year did I realize how strongly those memories have bonded with the building itself, and specific locations within the building.

See, our dorm is a 1954 antique. Despite the many charms and fascinations an old building brings, its list of maintenance problems and general decay finally tipped the scales of a financially conservative school toward choosing the benefits of constructing a new home. After a few years of fundraising, planning, and pushing back the timetables, we have finally moved into our new dorm. It was a happy day, but also, for some more than others, a sad one.

As the move crept closer, and became more and more of a reality, I began noticing how just about each spot in the old dorm carried a string of memories. For instance, sitting in the office chair, looking toward the door recalls images of students walking in and asking for a spare key after they locked themselves out of their rooms, notifying me that they were feeling sick and didn’t think they could go to school, or aimlessly meandering in and opening the refrigerator, hoping something had miraculously appeared since they checked 5 minutes ago.

The clusters of seating in the gathering area evoke the groups of students that gravitated toward each spot, although those memories aren’t always positive. One specific sofa reminds me of innumerable reminders about public displays of affection. Even moving through certain places in certain ways can bring back memories too insignificant to otherwise be remembered. I can walk around the corner onto my guy’s hallway and instantly see the sheepish grins of a number of students I discovered in the middle of mild, harmless forms of mischief.

I could give long and detailed lists of the significant found in each corner, each seat, and each hallway, but the real question is, what happens to those memories and those places once we leave? Do the memories slowly start to die away, unexercised by frequent presence? Do the memories simply sit there stagnant, like a pan of soapy water that had been expanding and frothing while being filled, but now sits motionless, with only a few bubbles clinging to the edges? What does it mean to collectively leave a place that was once home?

The answer was one that I only found when I first started to settle into the new dorm. I would look around the crisp, clean interior design, and while I saw the intrinsic beauty and practicality of the layout, I saw no significance in the corners, the seats, or the hallways.

At first, this made me sad. We were leaving a place that immersed us in a vibrancy of experiences, and were going to a place that, for all its warm, inviting design, had none of the same aspects of home. The chairs were just chairs, not the place your best friends sat when they were bored. The hallways were just hallways, not the place of dozens of brief, humorous interactions with friends. That corner didn’t often become a crammed epicenter of water heaters and Ramen preparation. Yet, despite not containing any significant memories, there was one thing I saw everywhere in the new dorm: Potential.

It has potential to become a home, a student’s home, our home. The semicircular seating area didn’t mean anything to me right now, but it would in a few weeks, or perhaps, months. The dorm has the potential to adapt memories from the old building. Students might be playing Monopoly at a different table now, but they’re still playing Monopoly, and that will still carry all of the memories of sudden outcries of jubilance or frustration. But mostly, the dorm has the potential to create new memories and experiences that weren’t convenient, or even possible, in the old dorm. Some locations allow activities to make do, but others allow them to flourish. In this case, the potential is more than a maybe. These things will happen. It just remains to be seen how, where, and when.

Still, it is hard to know how to leave a place that has become special in one way or another. We don’t want to forget the past, nor do we want to dwell in it and be held back from seeing and grasping the new potential we now have. How do we best remember the past?

Since the move, I’ve been back to the old dorm a handful of times, either retrieving forgotten items, or spending time in a quieter place. Already, it has changed. It feels like the polish has been scraped off, leaving a bare resemblance of what it used to be. I see the same places, but the memories don’t come quite so easily.

At first thought, it feels like the old dorm, and many memories with it, is dying. In some ways, it is. As it loses the same look it had before, the memories it triggers are less vivid and frequent. However, I then realize what made it alive in the first place. The building never made the dorm what it had become. It was those who lived in it, present and past, and created memories with me, or came back to visit and told stories from their time.

When I remember this, it feels a lot less like we are losing memories and history when we move, because the people are still here. Switching dorm buildings isn’t an end, it is a continuation. When the people that made a place special aren’t leaving, the moments with them that are so strongly tied in my memory to the places that they happened can be extracted and carried on elsewhere.

The old dorm will stand as a shrine to times past, and hold with it a set of memories lost in the shuffle to the new building, but the essence of what it was and why it was great has moved on and continued.

Life of Pie

By Amanda Miller

Chocolate, pecan, cherry, pumpkin. Nut, cream, fruit, custard. It can be topped with fluffy meringue, whipped cream, buttery crumble, or a dollop of ice cream, but no matter how it is served, it’s pie. And everyone loves pie.

Multifaceted and many-splendored, pies come in a plethora of types and tastes. Billowy egg whites piled onto a rich lemon curd are just as much a pie as peanut butter crumbs sprinkled above and below layers of cool whip and vanilla pudding; quintessential latticed apple is in the same recipe categorization with unusual bourbon chocolate peanut.

In spite of the limitless possibilities for variation in the filling and topping of this dessert, pies do not come in all shapes and sizes. They are round, and typically within an inch or two of diameter. No one makes tiny square pies, you know.

The other common denominator comprises the actual foundation of the pie — the crust. There is only one style of true pie crust, the traditional pastry dough. It’s the shell within which the rest of the pie is allowed to come into being; that flaky underlying layer is the component tying this dessert category together. Whether it is blind-baked or baked filled, single or double, the crust makes the pie. A pie is literally not a pie without it.

This is where it gets tricky. Although it’s hard to find someone who doesn’t want to eat pie, those who make them are a bit fewer and farther between. In fact, the mention of entirely homemade pie with crust is often enough to trigger waves of admiration and/or tremors of fear in any baker, nascent or experienced. That standard pie crust is essential and inescapable, an arch-nemesis and a bragging point of home cooks.

I sometimes wonder if the aura of holy trepidation is actually based on reality or more in the socially accepted and perpetuated reputation of elusive perfection. I’m usually too busy happily and harriedly trying to keep the dough chilled and the flour dust contained to ponder on it for long.
I’m so happy muscling my wooden rolling pin over the stiff disc of fresh pastry because I love making pies — maybe even especially the crust. No one else I know likes to make pie crusts; most rarely if ever even attempt it (although maybe I just need to get out more). In contrast, frequently I hear a note of disdain or perhaps bitterness in reference to that one downer in pie-baking. Really, just buy frozen premade crust.

Why am I such an anomaly in the realm of pie-making? It’s one thing to always make your own pie crust, but to even love it …

The secret lies not in my achieving an unfailingly flaky, light pie shell every time, because half the time they’re uncomfortably overbaked, tough, or soggy. It’s not that I can’t wait to sink my teeth into fresh, all-butter pastry, because I awkwardly prefer to eat the filling by itself. It’s not even in some driving hubris to be The Mennonite Domestic, because that’s only part of it. It’s in the source of my first learning how to make pie crust.

My grandma is the one who first walked me through elevating a few basic ingredients into the base of that dessert we all know and love. Even those years ago, her wrinkled hands were not quite dexterous enough and her aged wrists not quite strong enough to roll out the pastry dough into submission, but she pulled her chair up close to our kitchen worktable and talked me through each step.

Grandma’s years of experience negated her needing a recipe to guide her dictation of ingredients I should dump into the bowl. It isn’t meticulous measurements of flour and fat that makes the shell, after all; it’s working with the dough and making the dough work for you. Enough flour, a clump or two of shortening, some cold water (but not too much). She watched me mix, she fingered the crumbs, she helped me adjust it to just right.

As always when I do anything in the kitchen, during this whole process, I made a mess. Flour poofed out as I mixed and patted, ice water sloshed onto the table, sticky flakes of dough sprung off my fingers. My impeccably neat grandmother, tidy to a fault, said nothing as I trashed her standard of housekeeping. Flipping the pastry disc over to continue the rolling process, releasing more white breaths of flour? But no reprimand.

Her wooden rolling pin in my still-practicing hands creaked back and forth, a semi-round shape materializing beneath it. Soon it was big enough for me to carefully fold in half over itself, gingerly place into the awaiting pie plate, reopen to full size, and gently press down. We breathed a collective sigh of relief at successful transfer.

Grandma instructed me to use a butter knife to trim the edges of limp dough hanging lazily over the walls of the pie pan, and to treasure-trove the scraps for baking with cinnamon sugar later. Her fingertips knew exactly what they were doing in ridging the perimeter of the crust, so my thumb and forefingers copied hers as closely as possible as we worked our way around the shell, leaving mismatching teamworked pinches in our wake.

And then we were done. Leaning back, together we smiled our celebration at completion. Sure, flour dusted the front of my shirt, dishes cluttered the table, and dough stuck in my fingernails, but that was all peripheral.

I just learned to make pie crust. Best skill ever.

I don’t even remember what we filled that glorified specimen of a pie shell with that day, but it doesn’t even matter. I’ve modified my method and ingredients since then, always using homemade butter and a pinch of this and that, but it doesn’t matter either.

What matters is that every time I messily cut in that cold butter or capably pinch my way around those pastry edges or cautiously lay those lattice strips over the filling, I remember Grandma. It was just one morning, one baking project together, but it will stick with me for the rest of my life.

Everyone loves pie. But I love pie crust.