Happy to report that I have a new book being published this fall–
“Nebraska Methodist College at 125: Scaling New Heights”
It is the history of this highly respected and fast growing private college of nursing and allied heatlh located in Omaha. The book was written by NMC president and CEO Dennis Joslin and myself. We are proud to have told the story of the school’s remarkable ascent in a hardbound volume that we hope appeals not only to NMC alums, faculty, staff and donors but to the wider Methodist and Nebraska healthcare community as well.
The NMC story is one of vision, commitment, resiliency, courage amd innovation. Known for most of its history as Nebraska Methodist School of Nursing, the instution established itself early on as a leader in nursing education. From the start, its graduates have been highly sought-after. But as healthcare underwent great changes, schools of nursing conferring diplomas were losing standing and colleges of nursing granting degree were becoming the preferred model. The institution’s crucible test came in the 1980s. Many private nursing schools were closing their doors, either unable or unwilling to transition into colleges. NMC looked past the challenges of small enrollment, less than ideal facilities and the task of going from a school to a college to embark on the first of many ascents. The new heights scaled these past few decades have dramatically grown the student body, added many programs and degrees, built a new campus and positioned NMC as a leader in community engagement.
Now, a century and a quarter after its founding, NMC has arrived at an historical peak that affords a grand view of the college’s rich past, dynamic present and promising future. “Nebraska Methodist College at 125” charts the course of this persistent journey in excellence. Just as its partner Nebraska Methodist Hospital delivers the meaning of care, Nebraska Methodist College teaches the meaning of care. NMC graduates practice their nursing and allied health professions near, far amd wide. They are part of a rich legacy of students, facult, staff and alums who have contributed to the college’s success. Their voices and stories comprise a good share of the book.
To order “Nebraska Methodist College at 125,” contact:
Angela Heesacker Smith
Director of Alumni Engagement, Nebraska Methodist college
402-354-7256 or Angela.HeesackerSmith@methodistcollege.edu>
You know, it’s a funny thing about writing. There was a time when I could never have imagined myself writing books – this despite the fact that for many years I was one of the principal practitioners of long form journalism in this town. As I have come to find out, if you can write a compelling narrative in a 4000 to 6000 word newspaper or magazine article, then it’s really not much of a stretch to do the same in a 75,000 to 100,000 word manuscript.
Book projects are an increasing part of my writing life and career. The book projects I have done thus far have come to me in a variety of ways. I have colleague David Bristow to thank for recommending me to NMC for what became “Nebraska Methodist College at 125.” Some of my other books came as a result of journalism assignments I did.
“Nebraska Methodist College at 125” marks my fifth book. The others are:
“Open Wide: Dr. Mark Manhart’s Journey in Dentistry, Theatre, Education, Family, and Life”
“Memories of the Jewish Midwest: Mom and Pop Grocery Stores”
“Alexander Payne: His Journey in Film”
“Crossing Bridges: A Priest’s Uplifting Life Among the Downtrodden”
I have a new edition of the Alexander Payne book out right now.
Visit my Amazon author’s page at:
If there is a nonfiction book you want written about yourself, your family, your business, your creative work, then drop me a line here or via email at firstname.lastname@example.org or by calling 402-445-4666.
‘Downsizing’ may elevate filmmaker to new heights; ‘Alexander Payne: His Journey in Film’ your guide to his cinema universe
‘Downsizing’ may elevate filmmaker to new heights
‘Alexander Payne: His Journey in Film’ your guide to his cinema universe
©by Leo Adam Biga
Author of “Alexander Payne: His Journey in Film”
The epic tragicomic tale told in Alexander Payne’s “Downsizing” (2017) tackles big ideas having to do with pressing world crises and universal, age-old human conflicts. The story’s imagined solution to ever depleted world resources is downsizing human beings to a fraction of normal size, thus decreasing mankind’s footprint on planet Earth. Only the reduction experience doesn’t quite go the way that Paul, the Everyman hero played by Matt Damon, envisioned. We go down the rabbit hole of this dark wonderland with Matt into a mind-blowing, soul-stirring, heart-breaking and ultimately inspiring odyssey that traverses everything from geo-political intrigue to classism and racism to human trafficking to love. The adventure takes us into new worlds that may or may not be the salvation of civilization but that just may be, for better or worse, the new dawn of man. Payne and his collaborators have traveled the globe to make an ambitious film shooting in multiple countries and starring an international cast. It promises to be a cinematic experience filled with spectacle, pathos and satire, yet never losing touch with human intimacy. As we know by now, every Payne film is about a physical, emotional, intellectual journey that tests its protagonists with some crucible they must endure in order to reach a new place, literally or metaphorically speaking. The stakes for the journey Paul takes in “Downsizing” are higher than for any journey in Payne’s other films because, unbeknownst to Paul, humanity’s future rests on his actions.
Payne and his film will get lots of attention when it releases mid-t0-late 2017. I think it will be the most talked about American film of the year. If it does resonate strongly enough with audiences it could very well catapult the filmmaker into a new category alongside such names as Tarantino, Scorsese, Cameron, Soderbergh and Nolan. Like their critically acclaimed movies that also become box office hits, Payne’s “Downsizing” may be his first film to not only reach the $100 million gross mark but to pull in well in excess of that number. It may also mark the film that finally wins him a Best Director Oscar. For someone like me who has closely covered Payne for a generation, there is much to anticipate and to report on in the coming year. After writing about the film last winter-spring and not much at all the last few months, I will be ramping up my coverage the remainder of this year through all of next year.
If you admire Payne’s films and want to know what goes into making them, then you will want to follow my reporting. You will also want to get a copy of my book”Alexander Payne: His Journey in Film.” It is updated and current through Payne’s “Nebraska” and “Downsizing” projects. This passion project and labor of love is a must-read for movie buffs and fans. It is your companion guide to understanding his cinema universe. As an author-journalist-blogger, I often write about film and in 2012 I turned my in-depth reporting about Payne into this book. It is the most comprehensive study of his cinema career and work to be found anywhere. Its collection of articles and essays is based on interviews I conducted with Payne and with many of his key collaborators. My new edition is releasing this fall through River Junction Press in Omaha and features expanded and enhanced content, including a Discussion Guide with Index. It makes a great resource for film buffs, critics, filmmakers, educators and students as well as more casual film fans who want a handy Payne primer and trivia goldmine.
“Alexander Payne: His Journey in Film” takes you deep inside the creative process of one of the world’s leading cinema artists and follows the arc of his filmmaking journey over a 20-year span, when he went from brash indie newcomer to mature, consummate veteran. Along the way, he’s made a handful of the best reviewed American films of the past two decades and his movies have garnered many top honors at festivals and at the Independent Spirit Awards, the Golden Globes and the Academy Awards.
Available via Amazon, Barnes and Noble, Kindle and at select book stores and gift shops.
I will be selling and signing copies of my new edition before and after my 7 p.m. book talk at the KANEKO-UNO Creativity Library, 1111 Jones Street, in the Old Market on Wednesday, September 21.
The book sells for $25.95, plus tax.
My informal presentation will offer insights into the Oscar-winning writer-director’s creative process gleaned from 20 years of interviewing and covering the filmmaker. I will also take questions from the audience.
Strong praise for “Alexander Payne: His Journey in Film”–
“This is without question the single best study of Alexander Payne’s films, as well as the filmmaker himself and his filmmaking process. In charting the first two decades of Payne’s remarkable career, Leo Adam Biga pieces together an indelible portrait of an independent American artist, and one that’s conveyed largely in the filmmaker’s own words. This is an invaluable contribution to film history and criticism – and a sheer pleasure to read as well.” – Thomas Schatz, Film scholar and author (“The Genius of the System”)
I hope to see you at the KANEKO-UNO Creativity Library. You can let us know you’re coming by linking to the Facebook event page and clicking GOING–
If you can’t make this event, you’ll have more chances to get a copy signed by me during the fall. Look for announcements about future book talks-signings on my social media platforms:
Please remember that “Alexander Payne: His Journey in Film” makes a great gift for the film and book lover in your life.
It’s a must-get book for Nebraskans who want to know how this celebrated native son has arrived at rarefied heights and in the company of legends. Nebraskans love the fact that through all of Payne’s remarkable success, he has remained rooted to this place. His story will only get larger from here on out and this book is the foundation for appreciating how he has grown and what he has achieved in his first 20 years as a feature filmmaker.
There is much more to come from him and much more to be said about his work. But for now “Alexander Payne: His Journey in Film” is the definitive word on his creative ourney and output.
Pot Liquor Love
Not long after Pam and I began getting to know each other, we discovered several things in common, and some of what we found we both have a real passion for has to do with food. Having been in a previous long-standing relationship with an African-American woman, I already knew that the food I grew up eating and the food that many African-Americans grow up eating share many similarities. This, despite the fact that I am of Polish and Italian ancestry, two cuisines you wouldn’t ordinarily or immediately associate with soul food. But much of the food my late parents grew up eating and that they then weaned my two older brothers and I on is what could be called peasant cooking, which is essentially what soul food entails. The peasant connotation simply refers to the fact that people of little means, whether Polish or Italian or Black, historically make do with whatever is at hand. including what they eat. The humble rooted people on both my dad’s Polish side and on my mother’s Italian side certainly made do with what they raised and tended on the land and with what scraps of meat they could afford to purchase. The same with Blacks, whose soul food tradition derives from what was available from the sweat of their own brow working the land and what they could scratch together to buy.
Thus, the Polish and Italian cuisine I grew up eating, just like the Black soul food cuisine I was introduced to years later, features lots of greens, beans, potatoes, pastas (think spaghetti and macaroni and cheese), grains (barley, rice, grits) and lower end cut, slow cooked meats, including pig’s feet, cheek, hocks, butt, ribs, oxtails, smoked turkey wings and legs and beef liver, although some of those formerly low cut low priced meats have since become pricey gourmet items. There are pan-fried and deep-fried connections, too, between my roots and Pam’s, such as chicken livers and gizzards. and, of course, chicken.
My mom and dad split the cooking. Their go-to dishes included: smothered pork chops (his), bean soup with hocks (his and hers), oxtail soup (his), braised oxtails (hers), oven-baked chicken (his), beef stew (his), Italian stew (hers), pig’s feet (his), greens (hers),
Pam has expressed surprise over and over again when, upon talking fondly about various dishes her family enjoyed eating, I come right back with, “Yeah, we ate that, too.” She is fairly amazed even now that I have consumed more than my share of ham hocks, for example, and that I still cook with them today. We didn’t have collards, but we did have mustard and assorted other greens. My mom grew up eating dandelions and she’d once in a while incorporate them into our greens as well.
The whole idea behind this mode of cooking and eating is to stretch things in order to feed several hungry mouths without straining the budget. That means lots of soups, stews, casseroles, bakes and concoctions where you throw in everything on hand to make what Pam’s family used to call “stuff.” Every ethnic group has it own variation of this everything but the kitchen sink dish that is more about expediency than it is culinary style. But Pam and I both agree that there’s never a good enough excuse for making something that lacks flavor. We are both big on bold, robust flavors achieved through liberal seasoning and cooking methodology. When it comes to meat, and she and I are both classic carnivores, we prefer slow baking, roasting methods that produce copious amounts of natural pan drippings that we spoon right over the serving portions or that can be the base for rich, delicious gravies and sauces. You might say we are connoisseurs of pan drippings because we appreciate the layered, complex, concentrated flavors they contain.
The resulting “pot liquor” is produced whether cooking beef, pork or poultry, but you have to have cuts that are bone-in and contain some fat, too. Fat and bone, that’s where the real flavor resides, and all the seasoning and veggies you add only help enhance the flavor. Yes, pot liquor is the really deep, fat and marrow released and rendered goodness that gets deposited in those puddles, streaks and bits. We never serve a meat dish without some of the pot liquor over it. I love that term because it’s so apt to what the essence of pan drippings are. Rendered fat and bone is where it’s at and when enough of it is released and it gets to coagulating and browning to where those alternately gooey and crusty bits collect at the bottom and edges of the roasting pan, it distills right there in the oven or even on top of the stove into a heady, briny brew that really is best described as pot liquor.
Pam knows by now that one of my favorite food things to do is to take a hunk of bread and sop up the smear of congealed pot liquor left on the pan. Oh, my, that is a burst of flavor that rivals the best bites I’ve ever eaten, Not even a 4 or 5 star restaurant can duplicate that taste.
There are other pot liquors not exclusive to meat dishes, such as the brew created by cooking collards with ham hocks. Pam makes some righteous greens with hocks or smoked turkey lumps whose pot liquor is enough to get intoxicated on when sopping it up with corn bread or pouring it over most anything.
With the holidays coming up I am already salivating at the thought of Pam’s roasted turkey – she makes the moistest turkey I’ve ever eaten – and its pot liquor bounty that pairs well with the greens, the stuffing, the candied yams and everything else for that matter.
Sure, there’s more to life than food, but at the moment I can’t think what that might be. Cooking a meal for someone is as true an expression of love as I can think of. It is the epitome of sharing something precious and of delighting in someone else’s pleasure or satisfaction. Pam and I regularly take turns cooking for each other. Her home cooked meals bring me right back to my childhood and early adult years eating at home with mom and dad. She likes my cooking, too. It also takes her back. By now we both know what we like and what we don’t. Our tastes, with a few notable exceptions, are remarkably alike.
On our recent trips down South we experienced a few dishes with good to the last drop pot liquor love. Read those at–
Not sure whose turn it is in our couple cooking rotation. It doesn’t much matter though you see because whoever has the duty will be putting out big flavors. That’s what you get when you cook with love – flavor. The one cardinal sin we can’t abide is bland food. That and skimping on the pot liquor. When we sit down to dinner, it’s not so much “pass the salt” as it is “give me some more of that pot liquor, honey.”
I don’t mean to imply the lip smacking magic of our Pot Liquor Love is what keeps us together, but it sure helps.
All Wrung Out and Hung to Dry…
First off, blessings to all the Louisianans affected by the flooding. We were just down there before the deluge and troubles began, having driven through areas of Baton Rouge and surrounding towns and parishes en route to Pam’s family reunion in New Orleans, During our Southern Fried Love Road Trip II – link to my diary of that experience at https://leoadambiga.com/2016/08/12/southern-fried-love-road-trip-diary-ii/ – we only got one whiff of the torrential rains that can fall there. As brief as our exposure was when caught in a blinding downpour on the Lake Ponchartrain Bridge, it was plenty enough to make us nervous. Can’t imagine living in areas so prone to flooding. But what I’m really sharing in this post are my gathering thoughts about the oppressive humidity of the Deep South. While in the midst of that sog and sap I couldn’t find words to do it justice, except a few choice curses. Not even for a time upon my return could I manage to describe it. Now that I have a semblance of my wits about me, I will try to articulate how all consuming it felt. I mean, I knew it would be hot and I thought I was prepared for what everyone told me would be a humidity unlike any I’d felt before, but I never imagined its thoroughly invasive properties. Every time I left AC environs for the outside my pores spontaneously opened to release at first a film and then a full cascade of sweat. It often felt as if I’d been caught in a storm. That none too comfortable sticky, clammy feeling is most unpleasant. It’s essentially walking around in damp clothes. i did find relief when infrequent breezes thankfully appeared to create natural air conditioning of the most refreshing kind.
After being subjected to that muggy climate I can see how the humidity itself may be enough to explain the origins of Southern Gothic literature with its hyperbole, histrionics, eccentrics, grotesqueries and magic realism. Then add to that voodoo, fundamentalism, evangelism, hellfire Baptist devotion, devout Catholicism, swamps, backwoods, plantations, chain gangs, football, jazz, blues, country and soul food, not to mention the legacy of slavery, the Confederacy and the civil rights movement, and you have the makings for high drama, combined with doses of the surreal and the supernatural. The stark rich-poor, urban-rural divide lends itself to tragicomedy. Just like the humidity, that rich broth of culture oozes out until it envelops you in a steam bath of pleasure and pain. Beads of sweat and drops of rain mark the spot. The myriad struggles and conflicts of that place find release in the grace of slow rhythms that the heavy, moist air seems to regulate. As a visitor, there is no mistaking you are in a Southern Realm or Southern State of Mind, and just to remind you that you’re far from home is that all pervasive, stifling veil of sodden heat you cannot deny or escape, except indoors.
Funny thing about that humidity is that as draining as it could be, it sure never dampened my appetite.
Then there’s an undeniable sultry quality to all the humidity down there. People wear fewer, lighter clothes down there and, well, you know…I swear I felt like going all Stanley Kowalski to my Stella, Pam, by stripping down to a T-shirt in the French Quarter and calling for her to come to me in her slip. Visions of high strung Tennessee Williams and Flannery O’Connor characters and overwrought scenes and delusions of being a character in God’s Little Acre kept coming to mind. But that was the heat talking. Maybe that Rum and Coke, too. But just thinking and writing about the humidity now makes me breakout in a sweat, so give me another cold one and pass the pralines.
And somebody please hand me a fan – and a change of clothes. While you’re at it, if you have any of those battered, deep fried chicken livers we found at a roadside store, I’ll take me some of those, too. The key is to eat, drink and be merry and not let the humidity bog you down or bum you out. After all, when in the South, do as Southerners do.