Category: Memoir

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Sensitive


The Bellingham Review has also just published the following short essay by me (published under the title “Tender”) in their fall special issue of creative nonfiction about disability.

I’m on Facebook. Some of my friends are posting their fury, as artists and radicals, about something that’s just happened: A few art students have complained to college administrators about their professor. He’s made them watch, as part of a regular class session, an experimental film he made. It shows, among other things, his erect red penis again and again, at one point going into a woman’s mouth and later, her vagina.

These friends of mine are furious the students have interfered with their professor’s work by complaining. On their pages, commenters condemn students for their “fragile sensibilities” and “fragile feelings,” for how “delicate” they surely are.

Oh reader, I am fragile, I am delicate, in fact I’ve often wanted to write a book entitled Sensitive. Because spectacularly, insatiably, annoyingly, unbearably, I am.

I am not saying that everyone who doesn’t want to have to watch their professor fucking a woman on camera is someone who is Delicate, like me. But I thought I would tell about my own experience.

I am sensitive in almost every way a person can be. And most of my sensitivities come from disabilities. I have a couple different ones of those (physical, psychic), but the disability that has made me the most sensitive of all, the tenderest, perhaps the choicest meat to the touch, is the abuse and neglect I experienced as a child.

But the tender meat is tickled all day, and sometimes it’s// unbearable

“Grow up,” says one Friend of a Friend, and others echo, “Yup, they should grow up.” A woman comments, “One would hope that they’re mature enough to care of themselves and leave.”

None of us has read the students’ complaints because they are not public, so we don’t know what they told administrators about being made to watch the film. But a man mocks them for having what he writes in capitals as “Triggers. Oof.”

Oof. I am able to be triggered, yes indeed, and definitely not always able to take care of myself in a situation of harm and just leave.

About that last bit, no human being is in fact so powerful that we are always able to remove ourselves from what we can’t endure.

My friends’ 5000 fans condemn the students’ “latent puritanism,” their “learned helplessness,” their “censorship, punishment, and scapegoating.” Says a man, “The conflation of discomfort and harm is a truly bizarre phenomenon that I believe can be attributed to a vocal minority of bourgeois, sheltered millennials.”

To read the piece on their site and see the other work in their special issue on disability, click here.

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Magic Puppet: On Writing Golem

I’m really pleased that the following piece about how to write about “unbearable experience” has just been published in The Bellingham Review. It’s also about why I chose to use fantastical elements in writing Growing Up Golem.

When I set out to write a memoir about my parents 16 years ago, one of the things that stymied me was early feedback from my peers that the content was “too unbearable” to read about.

It was indeed difficult to be my parents’ daughter. My father hit me a lot. He was also remote and didn’t often speak, and my mother encouraged my sisters and me to make fun of him and call him names, which often resulted in him hitting me more. Despite this ugly bit of manipulation, my mother was nurturing in some other ways – she always fostered my love of learning and books, and continually stimulated my mind. Yet she also would parade naked in front of me, or in flimsy panties and bras, and force me to tell her she was sexy and that I loved and adored her more than anyone.

I didn’t think my parents were too unbearable to read about, but would my readers? An even more compelling issue for me was that I wanted to capture the “uncanny” feeling I had always had of being my mother’s puppet, or her creature (like a magician’s familiar, or something she had created in a laboratory, to experiment on with different stimuli or provocations). How could I write about this when, in the strictest sense, it wasn’t “true”? That is to say, it was truly my feeling, it was indeed what it had subjectively felt like, but my mother wasn’t actually a magician, and I wasn’t actually her homunculus.

Without the magic, however, there was no understanding the frozen way I had lived my life, as if completely separated from my own will and desires, or the fact that I’d never had a long-term relationship till after she died — as though forbidden or prevented by a mysterious spell that destined me for her alone.

Then I remembered that my mother had actually told us she could do magic – a mixture of Jewish magic from the Kabbalah and pagan European magic from Romania, which she claimed she had learned as a child from her grandparents. In fact, up till early adulthood, at least one sister and I had believed that she could actually practice this magic (not to the extent of making golems, but we believed that she could, as she said, foretell the future and interpret dreams).

I decided to use this factoid, with a twist, as the controlling metaphor for the memoir. The twist would be that I would write the book as though my mother really WERE a powerful Kabbalistic magician. And I would combine memoir with fantasy and write the thing as though, instead of giving birth to me, my mother had created me by magic as her own personal golem, an animated clay servant out of Jewish legend. Every statement in the memoir would be true, except those involving magic or other fantastic activities.

This way, I wouldn’t have to let fiction writers have all the fun, but could actually make use of all the richness of myth and archetype in telling my life story. How could I turn myself from a magic puppet under a lifelong spell, into a human being? That would be the question of the book.

It might also be a way to make my father’s physical abuse, my mother’s (nonphysical) sexual and emotional abuse, more bearable for the reader to come on an extended journey with me through it. The light coat of fantasy would be one way of “tell [ing] it slant.”

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Funky Spunky Literature Night at Quinn’s

As part of my participation in 2018 Beacon Open Studios, I am throwing a Funky Spunky Literature Night at Quinn’s, the best and funkiest venue in Beacon!

April 29, 2018

Funky Spunky Literature Night with Donna Minkowitz and the BOS After Party! 6:30pm, Quinn’s, 330 Main Street, Beacon NY 12508.

Join Donna Minkowitz and special guests in an evening of sexy, edgy, heartfelt literary writing. Minkowitz and Julie Chibbaro, Ruth Danon, and Banana Bag and Bodice theater company will read from their funkiest, most vulnerable, fiercest work, then guide the audience in a game-show-like Memoir Write-a-Thon with prizes for the best sentences and scenes that audience members write about their own lives!

This event will also be the official After Party for Beacon Open Studios! :-) Come one, come all. Music by DJs follows the readings and game show! Delicious food and drink available.

You can RSVP on the Facebook event page here.

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Cooking Up Rebellion

In times of trouble, cooking makes me whole. I may be tired, irritable, I may have gotten home late, I may even be sick, but I stand at my fry pan tossing in onions, that base of almost every culture’s cooking. To me, it might as well be the base of life itself, as I stand there trying to make something tasty and satisfying and warming out of a few teensy bits of vegetables and some shreds of meat.

Cooking, which I came to only in my 40s and disabled, like someone clutching a lifeline, reminds me of the sacredness of the act of creation. It feels like making something out of nothing: whatever’s assembled on my cutting board – a little mess of garlic bits and bitter vegetables and cheese snips – always seems so poignantly small to me as the basis of a hot dinner that will somehow sustain two adults. The process that transforms these scraps into a whole always seems mystical to me: what god created this eggplant parmigiano pasta?

Certainly not me.

With cooking, as with writing, providence comes in and accomplishes what we ourselves, with our conscious minds, can barely accomplish. When I say providence, I don’t exactly mean God. Who made this dish? It was the fire (which reshapes molecules and “denatures” proteins and divinely caramelizes eggplants). It was the balsamic vinegar in all its oddness, sour, acid, musty, sweet, powerfully itself and shaped by hands and minds other than my own. It was the traditions of a million years of hominids cooking (while humans have only been around and making dinner for 200,000 years, our hominid ancestors have been cooking for even longer). It was my innumerable memories of meals out and Food Network snippets and half-remembered recipes, plus glimmering images in my brain (my mother’s ancient Italian friend’s fresh sausage and tomato sauce), and, maybe most of all, dumb luck and inspiration!

It was also me, yes, along with all of these. It was my own arm strength and my thinking mind, saying “Now! A dab more tomato paste!” and “Now! I want sesame oil and more parsley!” In point of fact, I feel really butch when I cook, much more butch than I do when writing, say, or making love. Turning the flame up and down, I am Hephaestus at the forge; I am Casey at the switch. I feel powerful, capable, gripping my 11-inch pan and smelting tomatoes, refining wine, building skyscrapers out of flour and beef. I am doing this for my family which consists of my partner and me, making things to keep us good and warm inside, and feeling loved. I am blending tahini in a machine noisy as a cement mixer, making a sauce so sumptuous it can make steamed zucchini taste good. I am butchering squashes and making rebellious Jewish bricks out of walnuts, apples and wine that will make our conquerors choke. I am constructing fantasy universes out of ground turkey and breadcrumbs and spices and egg. The turkey meatballs I make will make our hearts happy as we eat them in a radiant red sauce before going to the demonstration.

So, gentle reader who loves the taste of food, dear one who loves kimchi, posole, and democracy: go to the demonstration. There are a lot this week, and there will be more the week after, and the week after that. Keep going. Eat something hot before and after. Take care of yourself. Take care of other people, too. There is no contradiction between activism and compassion, no contradiction between activism and tenderness or sweetness: remember that. What I am trying to say is: everything we do, whether we are masters or novices, we do in the context of other people. I’m no great chef by any measure, but I learned to make a damn good dinner, and so can you. Individual writers don’t create literature, individual cooks don’t create the art of cooking, and individual actors don’t create entire movements. Everyone is needed, and everyone needs others.

Everyone is important in cooking up this struggle, even and especially you.

Originally published in Gay City News on January 19, 2017.

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Five Days with Fred Phelps

Donna with Phelps

I had the privilege of reading this piece at a recent Brooklyn Museum event with Queer Memoir for Women’s History Month, March 5, 2016. It’s a companion piece to the original article I wrote for Poz magazine in 1994 about the five days I spent undercover with the Rev. Fred Phelps and his family in Topeka.

Anyone here remember the Rev. Fred Phelps? I can see that some of you do :-) He was this guy who had a church in Kansas that was almost all members of his family, and they would fly all over the country to celebrate at the funerals of people who died of AIDS.

He and his adult children would picket funerals in New York and LA and Topeka with enormous signs that said “Fags Equals Death” with a big smiley face. Or they would say “God Hates You. Filthy AIDS Spreaders.” Phelps liked to send personally-crafted, mean letters to bereaved family members. Right after Nick Rango died, Phelps mailed his mother a letter calling him a “famous fag” and “filthy piece of human garbage who checked into hell November 10.” “I love to use words that send them off the edge emotionally,” Fred said. “There’s nothing better than that.”

I decided to go visit the guy and write about him. I was a writer for the Village Voice at the time and for the past couple of years I’d specialized in getting in Christian disguise and writing about antigay activists. They really scared me and at that time, they were really getting powerful, even in New York. But Fred scared me more than the rest, not just because he was all about hurting us in a very personal, emotional way but because he had a history of violence.

Two of his adult children said he’d beaten them all, including their mother, with an axe handle, and starved some of them. They remembered a game involving Fred holding a child in the air and repeatedly smashing his knee into the child’s groin while laughing. Fred was convicted of battery on someone protesting one of his demonstrations in the 90s, and other folks his church had hit had filed charges. I called the church and said I was a writer for a conservative publication and I wanted to visit Phelps and his flock in Kansas. They said come on down. Continue reading “Five Days with Fred Phelps”

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Spring Memoir Workshop in Brooklyn

Brooklyn memoir classes

Hey, I’ll be teaching an 8-week memoir writing workshop in Brooklyn this fall! The class will meet on Wednesday nights starting January 27 in Windsor Terrace, from 7 to 9 PM.

This workshop focuses on craft – particularly on using emotion, sensory details, and storytelling in your long and short memoir projects. Students will get frequent feedback in a supportive atmosphere. The number of students is limited to eight. The cost is $325.

Let me know if you’re interested. You can contact me at growingupgolem AT Gmail. All best – Donna

Here’s some info on my background:

Donna Minkowitz has taught memoir writing for 18 years, at venues including the 92nd Street Y, The Kitchen, the JCC of the Upper West Side, and the New York Writers Workshop. Her recent memoir, Growing Up Golem: How I Survived My Mother, Brooklyn, and Some Really Bad Dates, was a finalist for both a Lambda Literary Award and the Judy Grahn Nonfiction Award. Her first memoir, Ferocious Romance, won a Lammie. A former feature writer at The Village Voice, she has also written for The New York Times Book Review, Salon, New York magazine, Ms. and The Nation.

More info: Location is near the F/G stop at Fort Hamilton Parkway. The last class date is March 16.

FAQ: Refund Policy: Withdrawal by January 22: full refund. Withdrawal by January 26: 50% refund. No refund available for withdrawal after January 29.

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Fall Memoir Workshop in Brooklyn

Brooklyn memoir classes

Hey, I’ll be teaching an 8-week memoir writing workshop in Brooklyn this fall! The class will meet on Wednesday nights starting September 23 in Windsor Terrace, from 7 to 9 PM.

This workshop focuses on craft – particularly on using emotion, sensory details, and storytelling in your long and short memoir projects. Students will get frequent feedback in a supportive atmosphere. The number of students is limited to eight. The cost is $300.

Let me know if you’re interested. You can contact me at growingupgolem AT Gmail. All best – Donna

Here’s some info on my background:

Donna Minkowitz has taught memoir writing for 17 years, at venues including the 92nd Street Y, The Kitchen, the JCC of the Upper West Side, and the New York Writers Workshop. Her recent memoir, Growing Up Golem: How I Survived My Mother, Brooklyn, and Some Really Bad Dates, was a finalist for both a Lambda Literary Award and the Judy Grahn Nonfiction Award. Her first memoir, Ferocious Romance, won a Lammie. A former feature writer at The Village Voice, she has also written for The New York Times Book Review, Salon, New York magazine, Ms. and The Nation.

More info: Location is near the F/G stop at Fort Hamilton Parkway. The last class date is November 11.

FAQ: Refund Policy: Withdrawal by September 18: full refund. Withdrawal by September 22: 50% refund. No refund available for withdrawal after September 22. If the workshop is cancelled by instructor, full refund to everyone.

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Desire in Whole Foods

whole foods berry pie

I wanted to not be moved. I wanted to have no feelings. But there, it had happened: Whole Foods Brooklyn excited me. “Take the orange juice taste test,” sang a man in the fruit and vegetables section, proffering tiny free samples of special Whole Foods orange juice. “What are the different categories?” I asked, imagining satsuma, Jaffa, blood, bitter Sevilla – worlds of “heirloom” orange juices Whole Foods had squeezed and gotten ready for me to sample and compare, one by one. But the choices were only organic and nonorganic. I liked the nonorganic better, which bothered me. Still, it was free OJ, and handed me by the most cheery little man.

Not far from the cups of juice was a large glass globe full of reddish-yellow grapes free to all comers, like the guy who used to kneel with his mouth open in the basement of the Mineshaft. A woman grabbed one grape and pricked it between her teeth, then another. I didn’t actually like that kind of grape, but the giant glass globe offering them to everyone strangely touched me. (You mean I can have as many as I want? Right now? Without paying for them?) All sorts of people stepped up to the glass globe and reached inside for the promise of sweetness like a pill. Because I didn’t take a grape, I now needed some other sort of free food immediately; I proceeded to the southwest side of the store, the side with the bakery, where free samples of chickpea crostini, pear chutney with crackers, tiny delicious chocolate-and-cream cakes had offered on my first visit.

No such luck. My initial visit, soon after the store’s opening late in 2013, had been full of gratis cheese, soups, even two sampling stations for free Sixpoint beer! I went to both of the latter, one of them twice; I managed to get a nice buzz on and have my appetite slaked without spending a cent. Of course, all this largess had made me want to spend, and soon.

In the gem-colored juicing section, with beautiful plastic bottles and dixie-cup samples colored all the colors of the rainbow, there were free samples of a purple blend called Immunity Blast with beet, carrot, ginger, turmeric, cayenne, and spirulina. It tasted deep and spicy yet refreshing, like a beer. I don’t even believe in juicing. Yet I sucked it down. On another visit, Karen and I had downed cup after cup of mango juice and tangy Green Maca Blend samples, in an orgy of something-for-nothing fressing. Immediately after that, we’d spent about $75.

I found myself going crazy with desire in the meat section, with its seven kinds of “humane” fresh sausages laid out for purchase, garlic and herb chicken, sweet Italian pork, “Buffalo” and chorizo, all gleaming. There was a rack of lamb with its beautiful little bones looking like legs thrust in the air, a large, thick, grassfed steak far more succulent-looking than the kinds Karen and I always get, bone-in short ribs! I wanted everything, walking around the city-block-long store in a kind of hypnotic glaze: Cute dishtowels from Etsy, with grapes on them! Men’s cologne from Herban Cowboy! Macarons! It was clear that a master designer had been at work here, in fact an entire team of master food stylists, fruit-layout artists, coffee-bar sculptors, label-designers, and aisle-molders, because I have never wanted to buy and consume things as much as I did at Whole Foods Gowanus.

(In fact, the store employs four full-time visual artists, food stylists, and marketers, as well as several freelance firms and art directors who work at the regional level.)

Whole Foods has described its 56,000 square foot Gowanus store as a national flagship, and coming upon it from surreally quiet Third Avenue one afternoon last week, it was easy to see why. The company has constructed this market to rise on the banks of the fetid Gowanus canal like a palace of pro-environmentalism, a garden of morally righteous and sensually fulfilling delights. Next to the green-tinged canal, named a Superfund site in 2010 by the EPA and found by scientists to contain PCBs, cholera, dysentery, and even gonorrhea, Whole Foods has built beautiful paths with wooden benches, umbrella-covered tables, and gorgeous plantings of black-eyed susans, red-and-yellow lilies, and marigolds. There is a canister with Whole Foods- supplied dog-poop bags, although I wouldn’t let my dog eat anything onto which the Gowanus had overflowed in a storm. (The waters of the Gowanus have also been found to be radioactive.) On the Whole Foods side of the bank, there was also a large black barbecue smoker, looking like something out of a restored Colonial village. Even on a 90-degree day, that smoker was going, and the big, 18th-century-looking oven and its smell were an immediately effective visual and olfactory advertisement. Though I hadn’t on other visits, when I’d entered from the Third Street side, now I badly wanted to eat animal flesh cooked in that big artisanal thing.

Wouldn’t you know it, most of the meats served in the store’s rooftop restaurant and prepared foods section are made in that outdoor publicity symbol. The verdict: the actual meat in “Carolina gold BBQ” pork ribs was good, though its sauce was cloyingly sweet. Something surprising and welcome happened when I tried to suck the marrow from a small pig bone: the bone was soft and delicious enough that I actually ate it along with the candylike marrow, which nutritionists say is perfectly safe to do as long as there are no sharp pieces and nothing hard enough to choke on. A smoked chicken salad sandwich on buttered, griddled bread was exactly what I wanted to eat on a rooftop bar in the summer with a beer (though Karen, who ordered it, found it much too mayonnaise-y and buttery). On another visit, pulled turkey meat and Kansas City chicken legs from the prepared foods table had a lovely, smoky flavor, but were dry.

Vegetables prepared in the smoker, however, were hideous. So-called smoked ratatouille from the prepared foods table (green and yellow squash and eggplant, mostly) both looked and tasted muddled, even muddy, and the only reason to confront more of its squishy texture was obedience to Michael Pollan. The entire hot side of the prepared foods section, in fact, looked unappetizing and overheated, with meats, rice dishes and vegetables all appearing entirely in colors of brown and yellow, along with an occasional dark green. (It looked like a lot of the food I used to eat growing up in the 70s in Brooklyn.)

At the side of the steam table, on framed photos along the walls, on inventively painted posters throughout the store, was one message: how much Whole Foods had done for Brooklyn and the world by creating this store.

Next time: Part Two: Whole Foods’ environmental claims, “Brooklynitude,” and the politics of a beautiful rooftop bar and community space.

Whole Foods Gowanus, 214 3rd Street, Brooklyn. The grocery and its restrooms are wheelchair-accessible.

This piece appeared in slightly different form in Gay City News, August 6, 2015.