Recipe: Pride Pasta

 

June is Pride Month and I just love a good reason to try out some artistic recipes. In the past, Lavender has featured Pride recipes by Ross Sveback and I hope you go back to find them here and here. There are recipes for Skittles flavored vodka, the original rainbow layer cake, rainbow mini donuts, rainbow bread, unicorn poop cookies, and all sorts of other things. This year, I wanted to find something that was both brilliant in color and brilliant in execution. A no-fail, no-talent recipe. You see, I’m not trained to do this. I just hope to not lose a finger when I’m cooking and filming at the same time. So, I hope you find this as easy to execute and serve as I did. It’s a delight to see how people react to Pride Pasta. It’s hard not to smile.

I chose fettuccine noodles for this recipe, rather than other forms of pasta. You’ll see at the end that they remind me of ribbons and show a bit more color than a spaghetti or linguine version, being wider and having more surface area. I also tried different sauces for the rainbow-colored pasta, and the trick is to use a clear sauce or dressing, because anything white or opaque, like alfredo sauce, ended up taking on some of the color that eventually migrates from the noodles. Also, choosing a chunky mozzarella cheese with black olives was deliberate, to help show a sharp contrast and make the noodles “pop” more; other cheeses would have dulled the appearance of the whole presentation and too many add-ins could also detract and change the color composition. I would, though, recommend slicing the olives because leaving them whole as I did here was mostly a pain in the neck when it came time to actually eat the dish with a fork…they looked good whole, but rolled around and avoided the fork in that form.

When testing the storage and transport of this dish, I’d recommend eating it within four hours of tossing it together. If you’re taking it to a potluck, cook and color the noodles at home but try to compose the salad on site. But, if you need to transport it composed, it should be fine and not mix too many of the colors when the noodles move and get jostled. I threw one set of noodles with dressing, olives, and cheese into a resealable bag and took it to my cabin with me. All of that movement didn’t change the presentation too much that first day, but on the second day a few of the colors were transferring between the different noodles and the white of the mozzarella chunks were graffiti-ed with stripes of color that made them look like confetti. So, while the recipe will last for days in the refrigerator and still taste good and look colorful, I’d recommend consuming it the same day you throw it all together. Carb-load for all of those Pride activities and have a wonderful time celebrating this community.

Pride Pasta
Ingredients:
1 package fettuccine noodles
salt for water
liquid food coloring
1 cup Italian dressing (add more to taste)
mozzarella cheese (cut into chunks)
black olives (sliced is preferable)

6 quart-sized resealable bags
2 tablespoons water
paper towels

Instructions:
Bring a pot of water to a full boil. Add salt and fettuccine to water and stir, fettuccine tries to stick together. Do not add olive oil to the water if you normally might, because the oil will affect the coloring process later on. Allow the noodles to cook anywhere from 7 minutes (as recommended on the package) to 16 minutes (which is my preference). Drain and run cold water on the noodles to cool and rinse away some of the starch.

Add 2 tablespoons of water to each of the six quart-sized resealable bags. Then, add the following for the six colors of the Pride flag:
Red: 20 drops coloring
Orange: 15 drops yellow coloring, 5 drops red coloring
Yellow: 20 drops yellow coloring
Green: 20 drops green coloring
Blue: 20 drops blue coloring
Purple: 15 drops red coloring, 5 drops blue coloring

Split the pasta into 6 sections and put a section of pasta into each bag, being sure to seal it securely. Then, mix the coloring and noodles together for a minute before setting each bag aside for 5 minutes or so.

Section by section, give each bag one last mix before dumping the pasta into a strainer in the sink. Run water on the pasta to rinse the color away, feel free to really agitate it with your hands…the fettuccine is pretty sturdy.

Remove pasta from the strainer and onto a paper towel. Blot with another paper towel to try to remove as much liquid as possible. If there’s still a lot of color bleeding off of it, put it back into the strainer to rinse longer.

Repeat with each color of pasta, being sure to rinse the strainer completely between colors.

For assembly, feel free to leave the noodles in their colored sections or mix them up as I did in the video. Either way, they’re playful and brilliant. Add things to the pasta, but in the case of all these colors, remember that less is more. Enjoy. And Happy Pride, friends.

Video:

Recipe: Pride Pasta – Lavender Magazine from Lavender Magazine on Vimeo.

Special thanks to Tablespoon for the recipe and tutorial that taught me how to make this great dish.

Recipe: Bacon Granola

 

You read that right: bacon granola. Last year, I was surprised by how easy it is to make granola rather than buy it. What’s more, there are countless ways to modify your homemade granola, from adding a cup of coconut or seeds or nuts or dried fruit or even chocolate as it’s cooling. So, of course, I wondered about the food of the millennium: bacon. Sure, you can always fry up some bacon and crumble it into your own purchased granola, but here’s a way to get a bit more of that bacon flavor into more of the granola while also getting some of the sweet of the honey onto the bacon. It’s a marriage of the salty and sweet, smoky and oatsy. And, I’d skip adding any of the other tasty bits like nuts or fruit unless you also increase some of the honey and oil, which is difficult to do while also balancing the bacon flavor.

So, with very few ingredients, you’ll have a delicious batch of bacon granola. Be sure to use thick bacon, as the thinly sliced bacon just cooks (and tend to burn) too quickly for the rest of the oats mixture to keep up and brown to a crisp. Also, take the pro tip from me, throwing two slices of bacon into the freezer makes for much easier cutting than when it’s at a temperature that’s closer to room temp…a solid fat and meat makes for a cleaner cut than the rubbery fat and meat. Then, be sure to let the sliced pieces of bacon thaw before adding to the granola mixture and putting in the oven.

The resulting granola is crispy with a nice bacon flavor with actual bits of bacon throughout. It’s not a granola that clumps together well, be sure to scroll down for the egg white version if you’d prefer your granola to stick together in clumps.

Bacon Granola
Ingredients:
3 cups oatmeal (not instant)
1/3 cup oil (vegetable or canola)
3/4 cup honey
2 tsp cinnamon
2 slices thick bacon (frozen for slicing, be sure to thaw before baking)
1 tsp coarse salt

Instructions:
Preheat oven to 325 degrees. Put a piece of parchment paper on a baking sheet with edges. Mix together the ingredients. Perhaps you want to slice the frozen bacon first, mix together the rest, and add the thawed pieces at the end, but be sure to also make salt the last (or second-to-last) addition so that it doesn’t start dissolving. Bake for 15 minutes. Remove from oven, stir it around so that the fat that starts baking out of the bacon is spread around for the rest of the granola to crisp up in, and return the pan to the oven for another 20 minutes. Remove it from the oven, allow to cool, break apart the granola, and store in an air-tight container in the refrigerator. I’ve done everything from storing it in a resealable bag to using a pretty jar, but it never lasts long enough for the design of the storage receptacle to matter.

Egg White Version:
This recipe will result in a nice granola that isn’t too greasy, but also doesn’t clump together all that well. If you’d like to end up with a bacon granola that clumps together a bit more, it’ll also take a bit more time and effort. In addition to the ingredients and directions above, whisk one egg white and add it to the mix. After baking it for 35 minutes at 325 with stirring once in the middle of the baking time, lower the heat to 275 and “dry” it for about 20 minutes longer. It should be a clumped-together granola; skipping the drying step results in granola bites that seem a bit chewy and cakey due to the added egg white. Store in an air-tight container in the refrigerator.

Non-Bacon Granola Version:
And if you’d prefer a baconless granola, it’s a very versatile recipe. Preheat to 300, mix together the same ingredients above but use ½ cup of oil, add nuts or seeds or fruit, and bake for 35 minutes with a stir after the first 20 minutes. Store in an air-tight container at room temperature.

Video:

Recipe: Bacon Granola from Lavender Magazine on Vimeo.

From the Editor: Living Pride

Happy Pride, friends. It’s the month of the year that is set aside for this community, with a special culmination of festivals and parades and events that makes it different from the rest of the year. There is an air of “official” about it. It belongs to people who belong to each other because of being gay, lesbian, bisexual, transgender, queer, questioning, intersex, two-spirit, and all of the allies of these people, as well as all the gradients found within those colors of the rainbow. It’s a group that has membership based on opting-in.

Because what makes this community a distinct group isn’t the baseline norm for this world, at some point in everyone’s life, each person has had to say, “Yes.” It’s a positive, not a negative.  And that is a remarkably strong trait of a group; it takes claiming and owning it rather than simply inheriting it like being from a certain ethnicity or having a particular skin color or even growing up in a religion where you just wake up and walk the path that was already determined for you. Members of this group have to consciously say, “I am this. I belong here.” And during the month of Pride, we also say, “I will celebrate us.” Being who you are isn’t a choice, but coming out and being a member of this group is. And it’s a path that is diverse; one that’s still being determined and fought for, as laws and hearts and minds expand to include this group, which is reason for more unity and, usually, more celebration.

Lavender’s Pride Issue is a celebration of this community as well as a snapshot of how this community lives its pride in everyday life. We’ve got a section about the upcoming Pride festival and what will be happening later in June as part of Twin Cities Pride, and we also have the largest issue of our year, full of what people in this community are doing, what we care about, what is on our radar as a group with special interests. It’s a publication in which you can see yourself, someone you know, as well as someone who’s doing something you’re interested in. We profile members of the community who are in television, music, food, sports, fashion, the performing arts, and nonprofits as well as topics that involve this community like no other: having babies, being healthy, going into recovery, getting married, and going to school with support and respect. It’s how this community lives. With pride. Not just in the month of June, but all year ‘round.

This Pride season, I wish you exactly what I wish you the rest of the year: a life of authenticity, safety, celebration, health, recognition, and belonging. You are seen, you belong, you are valued.

With you and with thanks,
Andy

From the Editor: Extra! Extra!

In the publishing industry, we see all sorts of trends and headlines. We write them, too. We get to shape how information is shared while trying to be as nimble as possible. Print isn’t dead, we aren’t all paying to read content on the internet as was attempted, ad blocking software is getting pretty savvy, and Facebook requires us to pay for you to see our posts…kind of like putting money in a slot machine and pulling the arm to see how many of you might see something at a given time of any day. Okay, it’s a bit more reliable than that, but the payout is similar to most pulls of the one-armed bandit.

Lavender-LinkLavender’s been steadfast in what we’ve offered and how we’ve offered it. We’ve had a usable and predictable website for years, our online magazine and its identical iPad/iPhone edition is free and easy to access, we don’t have ad popups that make you want to leave our site, and we try to share as much information as seems reasonable to our budget as a free publication on the pay-to-play sites like Facebook. But, as with most forms of marketing, promoting ourselves through our own methods that we control is one of the most effective ways to get information to you. Our website is our biggest promotional tool. Go there and you can find everything we’ve got. Period. How can we tell you about what’s on our website that’s more of a curated selection? We’ve now got an e-newsletter, Lavender Link, that I put together on a weekly basis that is driven by editorial content that is both in the issue and exclusive to just our website. It’s got both the usual events as well as featured events for you to consider. What you may not know as much about but is a pretty popular part of our website: we’ve got contests. Our contests might be a new Cyndi Lauper album (this past issue) or tableware or tickets to a show or, recently, an All-Clad Slow Cooker. We’re digging up free stuff for you all the time. And we’ll now be holding a drawing every two weeks for a $100 gift card to Target for those who’ve signed up for our e-newsletter, Lavender Link. Sign up, get the curated list of the latest stories from me, and get your name in for the gift cards…you’ll only be ineligible once you’ve won. So, get in there and get winning (www.lavendermagazine.com/resources/subscribe-to-lavender-link-weekly-newsletter).

Thank you for being part of our steadfast readership as we navigate the publishing industry to best serve you. We’re not in this for the clickbait, our mission to serve comes directly from one of our meetings the other day (and our very beginning in 1995) and I am very proud of it.

With you, with thanks, and with your next e-newsletter,
Andy

From the Editor: Their Time to Glow

Two Young Women Enjoying Nature
Bigstockphoto.com

I was recently asked to speak at a meeting of a gay-straight alliance at Capitol Hill Gifted and Talented Magnet School in St. Paul. GSAs play such an integral role in providing safe spaces for support and exchanges of information for students and I was thrilled that I was asked. What threw me off a little was that it was my nephew who was asking and he’s in 7th grade. He’s a proud ally who’s proud to have an aunt in this role for this community and I jumped at the chance to meet his group. Though my school didn’t have one out in the cornfield between Dassel and Cokato just west of the Twin Cities, I joined a GSA the moment I got to college. But middle schoolers? With a GSA? This is a brave new world and I am so happy to be a part of it.

The name of their group is GLOW, “Gay, Lesbian or Whatever.” And I love them for that openness and casual flair. Instead of a gay-straight alliance, they refer to it as a “gender sexuality alliance,” which is more inclusive. Each session begins with the students bringing up a “Big Gay Moment” that they may have experienced in the past week. That day, they ranged from someone seeing a bumper sticker about love, to a girl’s sister getting “gay engaged,” to another girl coming out to her mother. I fought to maintain composure as this young woman said that her coming out to her mother was a little deflated because her mother already knew since she’d seen the daughter fill out a form the week before at the doctor’s office that asked for her to specify her sexuality. Everyone was so happy for her and I wanted to give her a huge hug and maybe have a parade in the hallway, but I kept it together and was in silent awe of this whole sharing session, these kids, their stories, and their lives.

We only had a short amount of time to talk, so I tried to race through things like my background, what my education and preparation has been for this job, and the history of Lavender Media, which is a daunting task that’s pretty high-context. Looking around the group of about 35 kids all eating their lunches during this time of voluntary togetherness over their lunch period, I could see that I probably didn’t need to fill in too many gaps about what definitions are, as I could guess that much of the community was represented, especially since this particular sub-community was gay, lesbian, or whatever. They were questioning and they were curious. So I tried to give half the time we had to questions that had both been written the week before as well as had popped into their minds as I was talking and showing them some magazines. And, let me tell you, the question and answer period is where I was able to see their minds working and processing and opening and moving us all forward, the shifts seemed seismic to me at the time. Our future. Right there.

What’d they want to know? A lot. But the most commonly asked question was whether or not Lavender gets “a lot of hate.” Do people send in hate mail? Do they leave nasty comments? Are we the recipients of disapproval? I was relieved to truthfully report that no, we don’t get any hate. If it’s an indication that things do “get better,” I’m happy to give them that glimpse into our reality. And, especially for those who find this group to provide “lots of security” as “one of the only places that I can really be myself” as mentioned on a comment card from a student, I want to assure them that there are more public places out there where they are welcome and can find the same support as they get in that classroom every Thursday in St. Paul.

I know that this group is one of many that exists in the Twin Cities and that fact makes me extremely happy. When I asked about how it was formed, it’s apparently a process that depends on how open the specific schools may be to taking a bit of a risk in allowing such a group to exist, considering that parents may or may not be supportive of their children having access to such information or content. So, what I’ll do in the upcoming Pride Issue is include a piece on how students and parents can work with teachers, staff, and schools to form a gay-straight alliance. Seeing how hungry these kids were for knowledge and understanding that they give up their lunchtime to be there for themselves and each other gives me great hope that this old-fashioned consciousness-raising is raising a new generation that finds tolerance as native to their beings as all this technology that they seem to inherently know and understand. We need to make more spaces and more lunch hours and more resources available in schools. Now.

Thank you, members of GLOW, for inviting me in and teaching me so much. I am proud to now know you.

With you and with thanks,
Andy

Food & Dining: How To Harbor View

Destination dining. Will travel for food. Just give me a reason and I’m in the car, on my way. When the cold is over and ice is gone, I’m often aiming my car toward the “West Coast” of Wisconsin along the Great River Road that hugs the Mississippi. If I go down to Winona on the Minnesota side and cross over to Wisconsin to make a large loop back up to the Twin Cities, I’ll stop to enjoy a burger at The Monarch in Fountain City, a coffee and ice cream at Hotel DeVille in Alma (soon to have a new restaurant, The Empire Room!), a blueberry ice cream cone and some take-home cheese at the Nelson Creamery in Nelson, and a meal at the Harbor View Cafe in Pepin. OK, maybe not all in one day…but, OK, maybe. Or, if I start from the north and go south, there’s always brunch at Chef Shack in Bay City (opening for the season the weekend after this issue comes out), baked goods from the Smiling Pelican Bakeshop in Maiden Rock, all sorts of delicious options at The Stockholm Pie Company in Stockholm, followed by a meal at Harbor View Cafe in Pepin. The Great River Road: destination dining at its finest.

You may have noticed that I mentioned Harbor View Cafe in Pepin twice. Because it’s always on the list. I’ve been there for both lunch and dinner and heartily recommend both. It’s a tremendously popular dining spot for people from the Twin Cities, so much so, that we’re always looking around for people we know there. A path has been worn between here and there, and here are some tips for the trip.

Enjoy the ride and see the sights.

One of the best parts about dining in Pepin, Wisconsin, is getting there. I’ve already talked about how I tend to make plenty of stops on my pilgrimage to Harbor View Cafe, but there’s also plenty to be enjoyed if you’re driving straight there and back. The views, the curves, the topography. Gosh, I love the sensual and subtle differences of traveling along the river, with bluffs and drops and diversity. One of the questions you have to consider is how you want to get there and back and much of the answer might have to do with what else is going on that weekend. This particular mid-April trip coincided with a Flood River Run that went from Prescott to Winona and involved countless motorcyclists who formed what was a parade at parts and a parking lot at others. Other trips have coincided with the weekend of 100 Miles of Garage Sales with some slow-moving traffic that stops frequently or the Fresh Art Tour that invites us to tour open art galleries along Lake Pepin. Stop and smell the flowers (or art or garage sales or motorcyclists) or feel free to take a faster, two-lane highway route via the Minnesota side, crossing over at Wabasha to Nelson and looping North to avoid the slower traffic. However you do it, skip the stress and get there with plenty of ease. Your stomach and taste buds will thank you.

Get your name on the list and relish the wait.

Harbor View Cafe doesn’t take reservations, but don’t you fret. You can get your name on the list and enjoy your wait if you get there early enough in the day. No, seatings don’t go on all day (if you’re there as part of the lunch crowd) or night (with the supper rush) as the hours only go so late, so checking the hours for that particular day and meal as well as getting there on the early side are important. But, take it from me and my experience this past Saturday, you can get there at 4:00, put your name on the list for the 4:45 opening, and get in on the first seating. They’re such pros with their process that the seating was handled like a roll call and smiles were abundant. It’s not even disappointing to get there after they open and learn of a long wait. Last August, when told that there was an hour and a half wait, the answer was to happily add my name to the list, go wander down by the harbor at the river, come back to the Cafe, get some wine (and coffee for me), and sit in the adirondack chairs to listen to some live music as we sipped our libations and waited for our table. The town and view make for a lovely setting to be mindful of our surroundings and slow down a bit.

Check the menu on Facebook.

The menu changes every day for each meal. Perhaps they were pioneers of the chalkboard menu movement, as that’s the only way you can learn of what’s coming out of the kitchen, with one chalkboard in each of the two dining areas. There are sample menus on the website, but refer to the photo posts on their Facebook page for each day’s specific offerings. I’ve enjoyed the coq au vin and Swedish meatballs at various times over the years, but actually look forward to visiting the Berkshire pork shank as if it were an old friend. That each entrée comes with a side of soup or salad is only a bonus and a delicious throwback to the less à la carte days of small plates and shareables.

That doesn’t mean I don’t share. I do. Especially if you order something I want to taste. It’s just that these are full-on entrées that pack a punch as far as servings are concerned. If you order more than an entrée per person, be prepared to take some home, something which only allows the delight to linger longer. Actually, because I save room for dessert, I end up taking home some shank-to-go anyhow. It’s all about strategy. This time, our dinner dabbling included the aforementioned shank that comes with golden and creamy mashed root vegetables as well as zingy kale, the Hereford beef tenderloin grilled “Oliver Hardy” style and smothered in mushrooms with accompanying asparagus and mashed potatoes, and the stuffed mushrooms that had cheese for days and came with a garlicky linguine. Each entrée came with a side salad or soup, so we made our way through a caesar salad, a garden salad with peppercorn dressing, and a curried cauliflower soup, all of which were pleasing…and filling.

Save room for dessert. Or, just save a dessert.

I learned something long ago at Harbor View, and that’s if you ask really nicely, they’ll set aside a dessert for you. I didn’t come upon this information organically, it didn’t pop into my head one day, but I was talking over dessert options with my companion when the server said, “You know, if you’re thinking about the almond cake, you might want me to set one aside for you. Those go fast.” And we did. And the almond cake and I have been in love ever since. So, this time, like a pro, maybe even before I sat down, I asked for a piece of almond cake to be set aside for dessert. And I don’t regret it one bit. And, hours later, I might have had a self-righteous grin on my face when I was informed that the groans of disappointment from the nearby table were in response to being told that the last piece of almond cake had just been sold and they had to order something else. It’s that good.

As are the rest of the desserts. But, because my heritage is Nordic and we tend to daub almond extract behind our ears instead of perfume, the almond cake sings a siren song to me, with its chewy texture, whipped cream relief, and lingonberry accent. The sticky toffee cake is my second favorite dessert from the menu, followed by the caramel custard and the bittersweet chocolate torte. Really, there’s no loser, even if you miss out on the almond cake. In this case, a miss doesn’t necessarily mean a loss.

The season is new, the months ahead of us are many. Make your plans and take your trip to Harbor View Cafe in Pepin, Wisconsin. Take it easy, get dessert, bring home leftovers, and don’t forget to take in the view.

Harbor View Cafe
314 First Street
Pepin, Wisconsin
www.harborviewpepin.com

From the Editor: The Fallacy of Privacy and the Securing of Safety

bigstockphoto.com
bigstockphoto.com

In a magazine dedicated to talking about Sports & Fitness, I find myself at a loss to not recoil at the thought of participating in an organized sport or working out at a gym. Athletics and exercise are daunting for those of us who haven’t yet found physical fitness and sports to be welcoming as a concept or a practice. But, worse, the barriers to accessing these spaces and activities are too great. The stigmas I have to jump over as hurdles are too high. The clubs and locker rooms are mine fields. The private is public and I choose not to accept those conditions.

I’m overweight. It’s a body type that has always existed but has been vilified and othered only in modern times, as the number of overweight people has risen while the cultural acceptance of overweight people has seen a steady declension. While I understand that there is great resistance to drawing comparisons between the struggles of people in different groups, being overweight has given me insight into the challenges faced by people who are transgender and gender non-conforming, as well as great empathy. There are a number of comparisons between being overweight and being a person who is transitioning into a gender that matches their identity: our bodies are different from the norm, we are hoping to “pass” and be seen as just one of the crowd of our peers, and our mere existence threatens the rules and codification of the gendered binary that seems to hold our heteronormative world together. We don’t fit the strict definitions of what our culture wants to be dominant, based on what we see presented in the media, which constitutes only about five percent of the world’s body types: lean, white, and fit. Not too much body hair, not too big or small of breasts, not too small of penis, not too short of neck, no rolls, no redheads, no cellulite, or flabby arms.

No five o’clock shadow on the face or five-month shadow in the armpits. For women. And men who’ve transitioned to be women. And queer people who are forced into picking a gender based on which door they walk through. And maybe the men should trim up to a certain point, too, while we’re at it. We are policing our bodies and each other’s bodies and we are suffering for it.

This idea of “passing” is something that a great number of people who fit the gender binary (women being feminine, men being masculine) adhere to and strive to stay within, something that doesn’t help those of us who are on the fringes. It’s a club whose members might both effortlessly fit into by virtue of being born with genes that fit the dominant culture, as well as those who torture themselves in order to maintain the guidelines that they see are constricting and choking, but lend order to their world and how they see it. People who are considered to be “passing” might do so at great risk to themselves and their health.

It’s a bunch of bullshit.

How is this bullshit most grossly enforced? By making people bare themselves in restrooms and locker rooms.

Take my example of being outside the norm by being overweight and expand the experience to include people who are transitioning, or have transitioned, to their authentic gender. Consider people who identify as queer and eschew gender definitions and limitations. Think about those of us who don’t want to fit into what a “woman” or a “man” are supposed to look like (and, depending on who you ask, plenty of recent versions of what “woman” represents would mean that we shouldn’t even be working out or playing sports, so kiss that Title IX goodbye). People are putting themselves at risk when they enter into such spaces where vulnerability has higher positioning than empowerment, no matter who we are or what we look like. The problem isn’t who’s going into the spaces. The problems are, simply, the spaces, first, and the expectations within them, second. This applies to both locker rooms and restrooms with both spaces having their own unique conditions and challenges to do such basic things: bodily functions and preparations.

Being a women’s, gender, and sexuality studies major, people often ask me what “gender studies” is, with good reason. Here’s a great example. If you compare the conditions of restrooms for men and women, there is a stark double-standard against men that our society has internalized and codified as acceptable. Women, apparently having more of a need and requirement for privacy (or safety if we’re talking about women naturally being the prey of men who are predators, another horrific standard that some people have internalized), have private stalls in which to use the same toilet they would at home, under the same circumstances that they would use it in the safety and privacy of where they live.

Men, on the other hand, are required and expected to use the restroom without private spaces, getting a trough or a urinal — two fixtures that had to be invented and manufactured by the plumbing industry for this purpose — and have to actually disrobe and bare the parts of themselves that we have deemed to be private in our culture. This double-standard is an incredible disconnect. We tell children that they have private parts that only they have control over; that nobody should ask to see or touch what has been deemed private. We tell them that, as they grow up, they can determine who has access to their private parts in terms of intimacy and sexuality. But then we tell boys that they don’t get to have that privacy in restrooms. That we’ve designed spaces and actually invented items to be manufactured that create restrooms in which men are required to dehumanize themselves as they publicly perform their basic, private functions multiple times a day. That, my friends, is why “gender studies” exists: to identify and call out discrimination based on gender.

As I’ve been asking the question of why haven’t we talked about the actual problems in the state of public restrooms, the fact that we require men to be treated so differently than women, plenty of men have expressed that they are not supportive of this double-standard. We should address this problem as one that is actual, rather than one that has been invented for an election year.

Really, consider recent history of what’s happened when legislators have tried to curtail the rights of members of this community in terms of marriage legislation. The community rejected that proposed discriminatory legislation and went so far as to push and secure those rights as law. In the case of transgender rights and who’s allowed in which private spaces, what are the possible outcomes here? First of all, people are definitely waking up to the fact that such proposed legislation scares a large number of people who will now be propelled to the ballot boxes on Election Day; a ruse that needs to be called out as often as possible. By making transgender people into something they’re not, whether they be framed as predators or oddities or new-fangled fads, they have been turned into a political strategy; invented as a new monster in this current wave of propaganda.

This concocted threat of transgender people requiring legislation to keep them out of restrooms and locker rooms of their chosen gender needs to be shot down as a non-issue. In reality, we need to protect our transgender friends, family members, and people we’ve never even met from the people who want to restrict their rights and actually make them less safe, less human. Second, an outcome could actually be a push for restroom and locker room reform. You want safe and secure private spaces in restrooms? We need to expand that to include everyone, which means that this culture needs to stop discriminating against men. How realistic is it to say that a next step could be the redesign and reconstruction of all restrooms to have private spaces for toilets, removing the exposed urinals and troughs? Well, it’d be a great expense, but it wouldn’t be actually inventing devices for a problem that didn’t exist, like was done with urinals and troughs. And, in a crass way, it’d create jobs for such reform. Do I think it’s a realistic outcome? I don’t know. But my gender studies heart says it’d be a correct and just outcome.

No matter what the outcomes may possibly be, as with the fight for marriage equality, this is where we need to find empathy. I don’t offer up my stories of woe about being overweight in a locker room in order to compare and determine who’s suffered more, I offer them as a means of indicating that I can empathize with being an outsider. And I can empathize with having to do certain things to try to conform to at least some of the standards of “femininity” that people who are transitioning to being female have to now consider, thanks to the gender binary. And I can empathize with men who are being forced to do something private in a dehumanizing and public way, because I see it now and have named it. And I am sorry that these are our conditions.

We do not have to accept them. But, before we revolutionize the restrooms and locker rooms of the world, we should first band together to fight the people who want to make the conditions in such places even worse, even tighter, even more restricted and dehumanizing. Please find how you can also empathize with the people who actually are at risk: those who are forced or expected to conform to conditions that they don’t find acceptable, whether they be men using restrooms without privacy, people who don’t look like they “belong” in a locker room, and people who don’t conform to their original gender at birth.

Be vigilant, respectful, and protective of each other.

With you and with love,
Andy

New Not-to-Miss Restaurants

Lavender comes out with a new issue every two weeks, each one covering a new restaurant or food and drinking topic in some way, shape, or form. In a place like the Twin Cities, a hotbed of culinary delight, we do our best to keep up. To that end, I want to shine the light on a few of the places that have opened recently that you should know about and what I find to be enchanting about each of them.

Cathedral Hill Gem:
The Commodore Bar & Restaurant
St. Paul
www.thecommodorebar.com

Brought to us by the same group that has W.A. Frost and Company, the University Club of Saint Paul, the Saint Paul Athletic Club, and Stout’s Island Lodge, Commonwealth Properties has gifted us with a gleaming gem: The Commodore Bar & Restaurant. The Commodore opened as a hotel in 1920 and is now condominiums. Though the space for the restaurant and bar had been used for private events over the years, the recent overhaul of the art deco bar and restaurant seating in its first floor has brought it back to life for the public. Hailing a time when F. Scott Fitzgerald lived within its walls and bootlegging was a thing, the drinks are made with Gatsby in mind and the spirits all come from within “bootlegging distance,” so, they’re local. I recommend gussying up and getting reservations for the dining room, or bellying up to the bar for the Commodore Burger with gruyere and fries.

Day Trip Delight:
Estelle’s Eatery & Bar
Harmony, Minnesota
www.facebook.com/estelleseatery

A day trip that tends to be common among Lavender readers is a jaunt down toward Lanesboro. Or, some make a weekender out of it, hitting the Root River Trail, some antique shops, as well as one of the many gay-owned bed and breakfasts in the area — something that I recommend highly, as do I recommend going a little further south to Harmony, for Estelle’s. In a small town that’s known for having the biggest Amish community in Minnesota, there is this new eatery (opened in July 2015) that won me over in moments. The decor is both light and rustic, the people are friendly, and the food is superb. I’d heard that the duo behind the restaurant, Matt Brown and Heidi Harstad, had experience at Travail, Pig Ate My Pizza, the Rookery, and Haute Dish, so to say that the squash soup that changed my life started as a bowl of food bits and a puff of cotton candy that was dissolved by the soup as it was poured over it is neither a surprise nor an oddity. That it tasted so good was downright staggering, though. The sandwiches, salads, and desserts we devoured all had the same effect on us: they made us smile and wish for more…as did learning from our server, a lifetime friend of Heidi’s, that the restaurant is named for Brown and Harstad’s infant daughter. A delight of a place.

Blue Ribbon Reno:
Handsome Hog
St. Paul
www.handsomehog.com

One of the most impressive renovations in recent history is this newcomer to Mears Park in St. Paul, Handsome Hog. What had been Bin Wine Bar, a not-unattractive space itself, has been completely redone to become a sophisticated, savvy setting for a contemporary Southern restaurant. While I’m handing out blue ribbons for design, let me also say that it’s “Some Pig” that Chef Justin Sutherland’s putting out. Open for lunch, dinner, and late-night noshes, the Handsome Hog has all the bases covered from cocktails to charcuterie to entrées to dessert. My non-hog personal favorites included the Chicken N Waffles (rosemary and pear-infused waffles, buttermilk fried chicken, honey cayenne butter, and bourbon maple syrup), Hushpuppies (made with crawfish, roasted corn, and smoked green tomato relish), the Beef Short Rib (with potato wedges, mustard greens, smoked trumpet mushrooms, and pickled watermelon rind) and a decadent dessert of Smoked Peaches & Cream (vanilla cremeux, grilled peaches, smoked candied almonds, peach ice cream, and smoked almond milk). And that I can hit it up before or after a Saints game via the Green Line LRT is only a bonus. It’s a renovation for not only that space, but for the food scene over at Mears Park.

Neighborhood Newbie:
Heirloom
St. Paul
www.heirloomstpaul.com

The Merriam Park neighborhood of St. Paul has been hankering for a place like Heirloom. Some have called it a restaurant desert, I’d just call it ripe for the planting. Living fairly close to this newcomer, I want to give a heart-felt welcome to the place that’s dishing up what they call “modern farmhouse cuisine.” Chef Wyatt Marsh is taking what is seasonal and both serving and saving it; giving us what’s fresh in spring and summer as well as preserving it for fall and winter. I like the concept, I like the execution. The service has been earnest, the space is inviting and I’m looking forward to my brunch reservations there this weekend. For supper, I’ll tell you that while I ate my way through a fair portion of the menu, my short list includes the must-have Parsnip Custard (with pearl onions and mushroom and parsnip chips), the Ricotta Gnocchi (with N’duja sausage, bitter greens, and duck egg), the Pork Jowl (with sweet potato puree, sour cabbage, and cranberry) and the Carrot Cake.

Retro Import:
Hi-Lo Diner
Minneapolis
www.hi-lo-diner.com

The newest Pennsylvania import to Minnesota is the 1957 Fodero diner on Lake Street, called the Hi-Lo Diner. I was able to buzz in there on their second day of business and taste for myself what they’ve got going on in that sleek, silver fox of a restaurant. Be sure to order one of their boozy shakes or other cocktails and then settle in for their signature Hi-Tops: fried dough with your choice of toppings. What’s basically a donut disc becomes a vehicle for their cheeky and tasty interpretations of pop-culture nods like the Gary Coop-er (topped with buttermilk fried chicken, maple-bourbon syrup, country gravy, and micro arugula) and the Kim Jong Yum (topped with braised Korean short rib, simple glaze, apple-bacon slaw, and wasabi micro-greens), which will be my go-to Hi-Top. Be sure to also try The Commercial (a white cheddar biscuit smothered with prime rib, beef gravy, whipped potatoes, horseradish cream sauce, and scallions) and the Crispy Chicken Sandwich (with apple-bacon slaw, Hi-Lo pickles, and garlic aioli). Brought to us by James Brown and Mike Smith of Forage Modern Workshop and Brownsmith Restoration, along with Pat McDonough and Jeremy Woerner of The Blue Door Pub(s), I have no doubt that this Hi-Lo venture will also succeed.

Comfort Food Memory:
Mucci’s Italian
St. Paul
www.muccisitalian.com

There was a time when I’d drive down Randolph Avenue in St. Paul to get to a former favorite called the Mildred Pierce Cafe. Time passed, the restaurant didn’t make it, and it became a fond memory. Today, thanks to the opening of Mucci’s Italian, I can make the same trip and end up with a new and improved destination with its own food memories, brought to us by way of Tim Niver and Chef Chris Uhrich. Niver also owns The Strip Club Meat & Fish as well as Saint Dinette, and this new venture will undoubtedly be as successful, if the lines at opening are to be any indication (they don’t take reservations so arrive for opening or prepare to wait…and it’s so very worth it). Listen carefully to the daily specials (the pasta with lamb meatballs, wild mushrooms and kalamata olives was lip-smackingly good), but be keen on what’s laid out before you in the menu. The deep-fried pizza dough delivers savory flavors (trust me that the Kenzie Jo with crème fraîche, pears, pecans, pancetta, mozzarella, and red wine reduction is even better the next day) and the Brussels sprouts are killer. Get the Tiramisu. It looks like a slab from your grandma’s 9 x 13 aluminum pan, and it could very well be, if your grandma could make Tiramisu this good. Mucci’s is comfort food at its finest.

Joie de Vivre:
St. Genevieve
Minneapolis
www.facebook.com/stgenevieve

South Minneapolis has gained another fine restaurant by Steven Brown of Tilia; this time, the former Lynn on Bryant space has been transformed into a welcoming French oasis, St. Genevieve. When I arrived on an unseasonably warm spring day, I was seated in the sun next to an open window, happy to be basking. I could have sat there for hours. Wait. I did sit there for hours. The sun went down, the floor-to-ceiling windows were closed, the ambiance changed to be more lively as the volume went up, contained by the walls and windows. The menu offered up a number of options; my favorites were the small plate of Leeks (braised and topped with truffle vinaigrette, speck, and parmesan), the Ribeye Tartine (with grilled ramps and wheatberry), the Pork Tenderloin (with cheese grits, celeraic remoulade, onion puff, and pork belly), and my first rhubarb of the season on a Crème Fraîche Panna Cotta (with cardamom shortbread). Sparkling drinks flow, the staff is convivial and I drank in the joie de vivre. What more could I want? Je ne sais pas.

From the Editor: Fancy Feasts

This Restaurant Edition hits some high points for this community, shining a light on what the data shows to be quite popular with our readership: nonprofits, new restaurants, and the arts. That we can hit a great food-oriented fundraising event for people living with HIV/AIDS, some new places to find fantastic food, and our dynamic drag queen brunches in one issue is sheer delight for me. When I travel to other areas and markets to become acquainted with some of what their GLBTA communities embrace and champion, I can usually find the fundraisers and cuisine, but I’ve got to say that we’ve got an amazing drag scene here in Minneapolis and St. Paul. Whether we’re talking drag queens or kings, the options we have for that segment of art and entertainment are enviable. I hope you enjoy this issue as much as we enjoyed putting it together.

Recipes-and-CookingOn the topic of food, I’d also like to ask for your input and assistance. Lavender Media is producing videos of recipes now. I know I’m not alone in that I tend to go catatonic as I’m scrolling through Facebook on my phone and I see a video showing food prep in my feed…they’re enchanting, they make my mouth water, and they help me with meal planning, no lie. So, as we move into producing these, please go check out what we’ve already done (my disembodied hands are very recognizable, I’m told) on Facebook in our videos section, on our website under the Recipes & Cooking tab, or on Vimeo when you search for Lavender Magazine. Then, if you have a recipe that you’d like to see featured or produced, send it to me at [email protected] with a little blurb about what it means to you and we’ll choose a few to produce as videos and publish in the Pride Issue. Please put “Pride Recipe” in the subject line. I can’t wait to see what you’ve got!

With you and with thanks,
Andy

From the Editor: Modern Love

Photo by Heidi Garrido, HM Photography
Photo by Heidi Garrido, HM Photography

Looking at this 2016 Spring Wedding Issue, what came to mind right away is the theme “Modern Love.” That we lost the singer of the song, dear David Bowie, recently only makes it more apropos. His song could be considered to be more of a negative take on weddings and getting to the church on time, or it could be just leaving everything up to interpretation, which is how weddings are usually best executed. How do I interpret the concept of modern love for the purpose of this wedding issue? Modern love includes people, fashion, florals, food, drink, photographers, and events that are now. And now is all about letting us define ourselves and where we fit into the world. It’s a post-marriage equality world, by definition, and we’re still striving to make it fit for each of us, regardless of relationship status, on our terms…for ourselves and for each other.

Spring is always the big time of year for wedding issues. I like to be sure we do a special feature that showcases some of our important new and emerging wedding vendors and venues in this issue, this time in a brand new space called Paikka in St. Paul. Nestled into a space that is adjacent to Lake Monster Brewing, this space is modern in its rustic repurposing. Taking what’s old to be new again is very now. Very appreciated. Very open to interpretation, which is the venue owners’ goal for this space: to leave you to decide how you want to use it for what you envision as your special day.

Given the parameters of spring and summer as the time period within the year of 2016, important and modern concepts must include where the food might be sourced and how the waste is handled. Not sexy concepts, but extremely relevant ones. Common Roots not only comes to mind as a caterer with tasty and attractive food, but also as one that is environmentally conscientious. Then, as the perfect follow-up to a delicious summer meal, I wanted desserts that will cool us down while also being natural and health-conscious. On one of the hottest nights last summer, I found salvation in a Strawberry Balsamic Basil ice lolly by Frio Frio at the Little Mekong Night Market in St. Paul. Around the same time, I had my first ice cream mini by Sweet Science at the Brave New Workshop, which was most definitely a gateway mini and I’m never going back to the way it was before that salted caramel cup of goodness. Both were shoo-ins for what to suggest to this audience as clever alternatives to wedding cake (though I would never kick cake out of my bed for leaving crumbs).

Fashion and florals are the steady components of wedding issues, but how they’re done is always evolving. Luna Vinca is a long-standing florist that gave us a modern take on natural elements, incorporating lichen and geometric shapes into bouquet inspirations. Flutter Boutique is giving us what is now, not what was then. When I asked what the trends are as we were pulling gowns, we passed on some gorgeous dresses that aren’t in the now for ones that showcase beading, lace, and even some higher necklines. Then, for the suits, though Milbern has been around for a very long time, they’re current on what works — and works in a budget — for 2016, which is trending away from suit rentals and toward ownership for both men and women. I trust what they say and want to pass that trust and transparency to the readership as something we value now. Today. And always.

To fill in the cast of characters for the fashion element in the feature, I was drawn to people who define themselves on their own terms in our community every day, night, and weekend. In the past, I’ve used models for these fashion features, who’ve been lovely and wonderful. But, last year, I started incorporating real couples from our community that have real relationships and history with each other, something that I made into my primary goal for this issue. You can see the connections between them, caught in the photography. With that in mind, I immediately thought of Zsuzsi Bork and her fiancée, Cheena Gorzalski, as well as Oliver Sharp and his boyfriend, Bryce Laine. These are beloved people in the community, something that was abundantly clear as I posted snapshots of the photo shoot in my Facebook feed and the likes and loves for the photos kept my phone notifications active for days. Zsuzsi and Cheena are also known as Xavier, drag performer as well as producer of Dragged Out at the Town House, and Nadi A’marena, burlesque performer and member of The Vigilantease Collective. Oliver and Bryce can be found at two of our favorite bars, The Saloon and Tattersall Distilling, respectively, and Oliver also is well-known as Harrie Bradshaw, a bearded drag queen with legs for days and sass to boot. These couples and who they are to us round out what modern love is and can be, progressive and self-defined.

Not as obvious in front of the camera as behind the scenes are Brett Dorrian and Heidi Garrido. Brett of Brett Dorrian Artistry Studios is my go-to when I think of styling as well as someone who knows the community and the aesthetics and issues that affect the ease and comfort of same-sex weddings. She walks into any situation and infuses it with a level of comfort and expertise that is required for modern weddings in this day and age. And then there’s Heidi of HM Photography who photographed this extensive feature in this issue, who’s been here for the community for years and years, fighting for marriage equality, photographing parades, and being the photographer for the wedding tent at Twin Cities Pride. She’s down to earth and here to make your vision appear in her photography.

As for the rest of the issue, there’s more modern to go around. A new book covers What To Do When Your Gay or Lesbian Child Marries. No, it’s not a new trend, marriages and partnerships have been happening throughout all time. But the difference is that this book actually uses data that’s been gathered since marriage equality has been enacted. The results are in. The conclusions are current. The advice is applicable now. And is open to our interpretation.

As for our engagement and wedding stories, the lovers are walking this world with us, going where we go, liking what we like, incorporating our pop culture that is now. Their thoughts and experiences resonate with us. And, the accompanying imagery fits. These are the photographers you want now. Eliesa Johnson of Photogen Inc is hotter than ever in both regional and national magazines and I still show off the 2013 Spring Wedding Issue that she shot for us as a showpiece of what Lavender has done. Melissa Hesse of Rivets & Roses gave us great insight into how to hire a photographer for this community’s somewhat-new and sometimes-sensitive weddings in the 2015 Fall Wedding Issue and not only can she shoot some gorgeous events, she knows what she’s talking about.

Most of all, we want you to know what you’re talking about. We want this to be your resource for ideas and inspiration. Now and in the future.

My heartfelt thanks goes to each person who made this wedding issue what it is and what it stands for as a snapshot of what Modern Love looks like in 2016. We’re still writing history. And I’m proud that you’re a part of it, whether you’re in the pages or reading them.

With you and with thanks,
Andy