Tuesday, November 30, 2010

Conflict

On the timbered slopes beneath Kulshan, I take a strip of blotter acid from my pocket and put it under my tongue. I give Forrest his share as his face contorts into a delighted grin under the glare of his headlamp. “I can’t wait to ski down the Roman Wall!” Forrest exclaims. I give him a half-assed laugh, my mind elsewhere. Waiting for psychedelics to come on is nerve-wracking, especially while setting out at two in the morning to climb to the summit of a volcano and then ski down it. A chug of water helps the nerves, but the combination of cold glacial water and strong coffee churns in my stomach. As Forrest and I resume our blistering pace toward the Coleman Glacier, my head is already buzzing, my limbs gelatinous and elongating.

Every time you go into the mountains, you’re chasing a childhood dream first ignited by Bradford Washburn’s stunning photographs of the Great Ranges that hung in your father’s office: the steep serrate ridges of the north face of the Grandes Jorasses. The wind-swept heights of Denali against a stark foreground of rolling tundra. The glacial plain of the Ruth Gorge stretching like a cracked white tongue to the sea. You have wanted to be an alpinist since you first saw those photographs at age six.

Four hours later, the first rays of alpine sun illuminate the icy spine of Kulshan’s North Ridge. The massive seracs of the Coleman Headwall flash their vicious teeth. Forrest and I are on our skis, skinning up deep snow below the Roman Wall, laughing excitedly about how lucky we are to live so close to such an epic spot on earth. To the west, the Twin Sisters Range melts and reforms as earth and sky blend in a parabolic flux. The long tendrils of Forrest’s deflated red Mohawk dangle down his back like tropical snakes. The clack of heels on ski bindings sounds far off, like an echo in a vacuous room made of steel.

You are firmly aware that people die climbing. The majority of your climbing heroes are dead: Mugs Stump fell into a crevasse in 1992. Alex Lowe died in an avalanche on Shisapangma in 1999. In late-October this year, Joe Puryear broke through a cornice in Tibet. The list goes on and on and on… It doesn’t matter how well you climb or how long you’ve been climbing, mountains don’t discriminate. Sooner or later, a house-sized serac will break off above you and atomize your fragile body. Or an avalanche will sweep you down 2,000 feet of cliffs and bury you in an icy tomb. Climbing high peaks via technical routes is a gamble played with the life token. A game of Russian Roulette. But you’re a climber and you have no choice: climbing chose you. You want to climb the most difficult routes in the world. You’ve never felt more passionate about something, never felt so alive as you do in the mountains with a friend you love.

A break for water and halva before the final climb up the Roman Wall to the summit. Forrest is thinking out loud about the philosophical implications of water bottles. I try to keep track of his acid logic. “You know, water is contained by Man in plastic. If you dump it out onto the snow, it’s free, no longer contained. Evaporate into cloud, then rain on China two months later. Water conforms to its surroundings. I want to be as receptive and adaptable as a collection of water molecules.” Forrest’s voice trails off with the wind as we shoulder our packs and continue skinning to the summit.

Last Christmastime another group of climbers died on Mt. Hood. You were sitting around the TV with your family watching the news coverage of the accident. The wine dulled your senses and casted faint shadows on the elephant in the room. The climbers were described as “experienced” and “cautious,” but you didn’t believe the newscaster. “No way an experienced climber falls while ascending the gentle snow slopes of a pedestrian route!” The tone of your voice said everything your parents didn’t want to hear about what you had seen in the mountains. You feel nauseous, start to doubt your ambitions and where they might take you. Later that night you awake in a full sweat from painful dream images: your family and friends on the banks of the Nooksack as they watch your ashes flow downriver toward Bellingham Bay.

Sitting on the icy crown of Kulshan, I look down at the sea of peaks around me; I have climbed the majority of them. Looking at each distinct peak floods my brain with beautiful memories of friendship, and fantastic, blue-bird days in the mountains. Forrest and I sit quietly like humble pilgrims on the summit, occasionally mumbling awestruck words into the wind. Then Forrest looks at me excitedly, suggests we start skiing back to the car. As we link graceful turns in heavy spring corn down slopes of the Roman Wall, laughing and wooping as we go, I’ve never been more sure of my calling.

Glossary of Terms:

Kulshan: Lummi term for Mount Baker meaning “great white watcher”

Roman Wall: a slope of approximately thirty degrees steepness below the summit of Kulshan.

Great Ranges: the major mountain ranges of the world. The Himalaya, The Alasaka Range, the Cerro Torre Massif in Argentine Patagonia, etc.

Serac: a block or column of glacial ice in an ice fall. Seracs are one of the many objective hazards of climbing, as they often topple without warning.

Skinning: a term used to describe the action of ascending snow on skis. Skins are traction devices that allow a climber to ascend snow slopes with free-heel skis. On the descent, they are taken off and the heels clicked in, as in alpine skiing.

Cornice: an overhanging chunk of snow/ice that form on ridges. Fragile, they often break without warning.

Corn: a creamy, granular snow that often forms in the spring on south-facing slopes. Skier’s delight.

Tuesday, October 26, 2010

Seeds

“Have you ever shot a .22?” Liz asked, a Marlboro dangling from her lips, an orange tuft of wiry hair shooting out from under her armpit. I desperately wanted a camera. “Yeah, when I was young. In Boy Scouts.”

“Well, let me refresh your memory. First thing you do is grab yrself two bullets incase you don’t hit the pigs brain just right and he goes apeshit on you or runs off. One bullet in the chamber, one bullet in the teeth, like this...”

As she explained the mechanics of the rifle and the importance of waiting for the perfect shot, my palms sweated in anticipation.

Soon, I found myself on the thick knees of my Carhartts in the back of a Mitsubishi Fuso, staring at a 200-pound Berkshire hog through the crosshairs. I waited. And waited. ‘Til finally the animal looked me dead in the eyes.

BAM!!!

In that split second after I pulled the trigger, the hog nerves spurt blood through its eyes, ears, mouth and bullet hole. There was so much blood, and the sound of the rifle so deafening due to the confines of the truck, I thought I had died: maybe I’d missed and the bullet had ricocheted off the metal support beams of the Fuso and hit ME between the eyes? I dropped to the ground, and looked up at Liz in terror, who was laughing her ass off as I screamed at the world, ‘oh FUCK I am DEAD!’

Up to my thighs in leggy Vashon grass, I thumb a long steel knife to check for sharpness. Satisfied, I glance at Eddy and Ed as they somberly hold the lamb steady on a wooden table. I pierce the lamb’s neck at the jugular, and in one swift movement cut in, then out, and crack the neck deftly. Iron-heavy blood flows into the ground as the lamb kicks and seizes with muscular spasms. I feel like I have been here before, among the grass, harvesting the sun.

A first memory: at the age of six I planted watermelon seeds in the Alabama clay soil of my parent’s backyard, and come full summer the vines had produced one sizable, lizard-green melon. In the South, the ritual of watermelon picking is high art, and no one has an eye for a knife-ready melon like the old, tobacco-stained men that work in the fields. Luckily, my step-grandfather grew up on a farm in the Mississippi backwoods. A short phone cal was all that was needed. He and my grandmother drove forty-five minutes from Tuscaloosa to Birmingham that weekend just to see it: “Yep, sure is a goodun,” Papa Gene muttered, as he methodically tapped the fruit with his fleshy thumb. My entire family sat entranced with his silent proceedings. An expert in action, watching Papa Gene was like watching the Crimson Tide play ball in their prime! At last, he determined it ready…We sliced and salted the watermelon, so delicious, to wash down the pork and corn.

...

Christmastime. My family is having a dinner party. While finely dicing an onion for a chestnut-lentil soup, the lysergic acid I’d dissolved under my tongue that morning flits around my brain space. Between the discussions of how much this bottle and from where comes this Pinot, I recall a discussion in my Japanese Religious Traditions class about Amaterasu, the Shinto god of the sun. Suddenly I am merging with the carefully prepped ingredients before me–carrots, roasted nuts, sprigs of parsley and thyme, tomatoes. Our cells interact as they have since the primordial soup bubbled in a rocky trough on Pangea. I am reconfigured solar energy, a permutation of the sun.

a business plan

my friend green and i are fixated with the idea of opening a wine bar in seattle in the next year or so. his friend colin from Vermont is the business head behind the idea, and this email is part of a three-way email discussion we've been having.

Yo Guy,

I tried to add to your responses but ended up writing my own. Not because I didn't like what you had to say but because I wanted to think it out for myself without seeing your answers to the questions.

Cheers,

Will

Target market: The hipster/young professional/cool people our parent’s age crowd that resides in the Ballard/Fremont/Capitol Hill, neighborhoods of Seattle. In my time working with the wine and food industries, I’ve been disgusted by the elitism that surrounds these ancient traditions. So a big thing for me in this enterprise is bringing wine back down to humbler roots. In countries like France and Italy, good wine is inexpensive and an everyday kind of thing, not at all a status symbol like a Lexus is in America. Obviously, poor folk from the inner-city aren’t going to be able to afford our product, nor will they be interested in it, and older, richer clientele will be attracted to our product, so I’m fine with striking a balance between the two: the hipster/young professional market. Why is this such an important point for me? Well, by reducing prices we are doing something different, unheard of even, in America. Sure, you can go to the store and buy 4 dollar bottles of wine but the shit sucks. Thin and lifeless. By working in bulk, and on account of the high-quality, inexpensive wines currently being produced in Washington State, I think we have a good chance of providing a very affordable product. Which I define as between $4 and $25 per liter. Also, by having low prices, the wine bar/distribution co-op becomes a place people come back to more and more. The cheaper the wine, the more people drink, and the more money we’ll likely make. I want people to walk in and go, “damn! this place is really cheap,” because that will leave a lasting impression and get people talking around town. As it stands, I’ll go to a wine bar in Seattle but it’s a special occasion kind of thing. I want people to feel free to drop in all the time, and feel welcome, especially because wine is an intimidating thing due to all the elitist bullshit that surrounds it. Think of the Hop Vine, Green. We feel like a part of the Hop Vine family and that’s how I want people to feel at the wine bar, too.

Product and service: The idea for this business came from a wine bar I visited in France: you could bring in a glass/plastic bottle, a nalgene even, and get it filled for half the price of sitting down and drinking in the establishment. There was also a small menu with happy-hour type foods. The place was bustling with toddlers, old fucks and hip young French cats. I think we can make a lot more money by distributing, but the only kind of distribution I want to deal with is the local, bring-in-a-bottle-and-we’ll-fill-it type of thing. No shipping. Why? Because another important point for me in this business is selling Washington wines and Washington wines only, for ecological reasons as well as to support the burgeoning wine industry in the state; shipping all over the country would work against the idea of locality. Obviously, if this constraint limits our profit, I’d concede by including Oregon and California wines, too. I want the wines to be in barrels, the varietal and vintage written on the barrel front in chalk, which will definitely contribute to the rustic charm I’m going for, and will undoubtedly bring people in the door. The co-op idea is one that still needs conceptualization: do we have people invest in wine shares? I don’t know much about how a co-op works, but I like the idea. Any thoughts, Colin? In terms of service, we’ll need servers to work the floor (servers the same as our target clientele). Also, we’ll need someone to man the barrels for those who are coming in to fill bottles.

Competition: Green addresses this question fully. I’ll add that by selling inexpensive, quality wine, we separate ourselves from the Woodinville scene and establish an independent, unique business. I think the Woodinville market is far enough away from Seattle as to not pose much threat to the business. Not to mention that our target market is different than theirs. A lot of people like wine for the fact that it’s fancy and don’t want to be served wine by some dude in chuck taylor’s and ripped jeans. Those snooty people will stay in Woodinville.

unfinished poem

we parasite the clean beef we


worm in through silver skin and sinew we


parasite the ferrous red flesh we


worm in through tendon and tough muscle


we parasite the clean beef...

last night

last night

i saw on you

purple black and blue

a bruise

on your wrist

your woman-ness

wrung out

by your macho man-

fuck that fuck him fuck you

and your loose screws

for sticking with him

you lose

a praise poem

when,
after dinner
I sit headless
having amassed the energy of the sun
and rearranged it unthinkingly into the thick veins
of my arms, the thick blood
rivering through my lung walls.
and when,
in the long morning
sacked out naked drinking endless
cup after endless cup of coffee
and when,
entheogen hit the main vein
and brain come turn on and triangulate
with tree and earth and sky and face of a friend
and when,
having finished the homework
i don't give a fuck about
i cut loose to the blues in my kitchen,
i think:
i am not
what i have been told.
told.
and retold.
since day one
by an unthinking tongue
long severed
from the universal order.
why write?

words

written

to a willing audience of one

like hand stroke cock

or finger flick clit–

auto

erotic