Your turn
Does Clark cut the mustard? I was disturbed to learn in the Fall 2012 issue that Clarkies are eating 1,476 pounds of ketchup annually (p. 12). If healthy eating is the goal, the Clark community needs to know that “ketchup is now the leading cause of childhood stupidity in America” (National Condiment Research Council, 2012 Annual Report). Mustard, on the other hand, is the condiment of choice for those who aspire to a higher physical, intellectual and moral lifestyle. For example, Shakespeare mentions mustard in four of his plays* but never once lets ketchup into his elegant prose. Of course, I am totally unbiased in bringing this to your attention. Condimentally yours,
Barry Levenson ’70
Curator and CMO (Chief Mustard Officer) National Mustard Museum Middleton, Wisc. * “His wit’s as thick as Tewkesbury mustard ...” Henry IV, Part 2 “What say you to a piece of beef and mustard?” The Taming of the Shrew “Good Master Mustardseed, I know your patience well.” A Midsummer Night’s Dream
spring 2013
“Now I’ll stand to it, the pancakes were naught and the mustard was good.” As You Like It
clark alumni magazine
6
‘Fantastic’ Downing Street
What’s Annie’s secret?
I read with interest the recent article in the fall issue of the CLARK alumni magazine detailing the new changes on Downing Street and the SanfordJohnson quad. When I visited clarku.edu/downingstreet I had to review the slideshow twice to really appreciate the changes. Really fantastic! I remember well the traffic on Downing Street and the difficulties/ danger walking across it on the way to classes. I don’t know if there have been many accidents, but I know of one particular accident. Mrs. Terry Reynolds, long-time department of biology secretary and wife of Dr. John Reynolds, professor emeritus in biology, was severely injured several years ago while crossing Downing Street. It’s great to see the changes that were made to this area and the continued improvements to the campus.
As a foodie, I absolutely loved the latest CLARK alumni magazine with Padma Lakshmi ’92 on the cover and its teaser of being “The Food Issue.” I dove right in to read it. You interviewed Padma, Annie of Annie’s Clark Brunch, and Mark Bittman ’71. You showcased Ron Shaich ’76, founder, chairman and CEO of Panera Bread. Many of the pages talked food. But where were the recipes? The articles were great but what a missed opportunity! The ability to make Annie’s tuna melt would have brought a little taste of Clark back home. Any chance you can include it in the next issue?
Steven P. Lorton ’72, Ph.D. Madison, Wisc.
Alana (Huchital) Goodman ’92 Cupertino, Calif.
Editor’s note: We asked Annie Jenkins to share her secret for the perfect tuna melt, but she and her daughter Megan, who does much of the cooking, observe a strict policy that all recipes remain in-house. However, they said Alana has a standing invitation to visit their restaurant for the tuna melt — or omelet, or meatloaf sandwich — of her life.