Category: Sex

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All About My Economic Class! Plus Hunky Gay Robots.

So, I have a couple new pieces on the Substack that I really wanted to tell you about! Coming out today, I have a science fiction story called “The Tender Brigade” that is a riff on the fact that the US military has been developing lethal, autonomous military robots with, um, “ethical” capacities. And because this is a story by me, the ethical, military robots are also gay, and very sexual.

Next, I wrote an essay called “This Is the One About Class,” which details exactly what economic class I currently am, plus the class that I grew up in. This one was hard to write — it’s about, among other things, growing up on welfare, but much later on becoming economically privileged through the pure luck of the draw. And how I feel about that very complicated reality. It’s very much about the shame many of us feel about being poor, and about how easy it is to be attracted to the false claims of elitism (the idea that we get better stuff in society BECAUSE WE’RE WORTH IT! I’m proud of this piece, so I’d love it if you’d take a read.

Finally, I have some neato events coming up! Lit Lit in Beacon is Friday, May 5 at the Howland Cultural Center, from 7-9 PM. We have our very first LIT LIT MIXER scheduled for Thursday, May 11 at Homespun Foods, 272 Main Street in Beacon, 7-9 PM — an opportunity for all of us local readers and writers to meet each other and TAWK! And then, on Friday, May 12, I will be participating in a fantastic event called Twice Told Tales, where 10 writers write original pieces based on photographs by the artist Margot Kingon. At Norma’s, in Wappinger’s. Then on June 17 and 18th, get on down to the first Beacon Literary Festival, where I will be reading and talking about my work on the 17th. Would love to see you there. :-)

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Queerness as Holiness


This is a brief talk I gave at the First Presbyterian Church of Beacon as part of their first Pride Service, June 26, 2022.

By Donna Minkowitz

Since I first felt the power of queerness in my life when I was 14, it has seemed to me like a kind of fierceness, a kind of fire, the sensation that radical joy is worth fighting for, that sex is worth fighting for, that the funky beautiful intoxicating overflowing life force inside yourself is a thing to defend, a thing to show, a thing to love, a thing to refuse to squash or strangle or imprison within gates of adamantine iron.

I’m here to speak on behalf of of that life force.

As a young adult in the 80s, I was part of the first generation of activists to reclaim the word QUEER for ourselves. Some of the stronghearted holy power of queerness comes across in these lines that the gay singing group The Flirtations used to sing, which were written by a black gay British man named Labi Siffre:

the higher you build your barriers
the taller I become
the more you refuse to hear my voice
the louder I will sing

“When they insist we’re just not good enough,” the song says, “just look em in the eye and say/We’re gonna do it anyway! We’re gonna do it anyway!
Anyway!

And that my friends, is the buoyant, ever-defiant power of queerness.

This fiery joy is also what our queer brother the Jesuit priest and poet Gerard Manley Hopkins had in mind when he spoke of Jesus metaphorically as a falcon:

“I caught this morning morning’s minion,
kingdom of daylight’s dauphin,
dapple-dawn-drawn Falcon, in his riding of the rolling level underneath him steady air
, and striding high there, how he rung upon the rein of a wimpling wing in his ecstasy!
Then off, off forth on swing, as a skate’s heel sweeps smooth on a bow-bend: the hurl and gliding/ Rebuffed the big wind…
Brute beauty and valor and act, oh air, pride, plume here/ Buckle! AND the fire that breaks from thee then, a billion times told lovelier, more dangerous. Oh my chevalier!”

For that is queerness too, the wild life force that refuses to give in to narrow demands of propriety. Queerness is also the ecstasy Hopkins is invoking in this poem, and the willingness to embrace wild, unchained beauty even when it might be socially or politically dangerous, because all beauty and pleasure comes from God, in fact, as Hopkins is suggesting in this poem, it IS God.

Beyond this, queerness is the radical belief in the goodness and innocence of pleasure, and I am thinking of myself at 14, discovering kisses and affectionate touch, discovering hands shoulders long hair and bellybuttons in all their sweetness and goofiness.

The queer life force within me has saved me so many times, it saved me as a teenager when the enlivening, flowering beauty of puberty gave me a power to stand fast against the violence I was experiencing at home, as a young and as an older adult when the sunny queer force in my blood gave me hope and creative power that always let me sail past depression and obstacles.

Thank you very much for inviting me here today to your beautiful congregation to speak about the connection between queerness and holiness.
And thanks to the supremely alive, defiant queer life force inside me that keeps my blood flowing. Thank you.

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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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Ron Ben Israel, Queerest Chef of All

Ron cascade

Is there something gay about the wild visual and tactile fantasies at play in dessert-making?

“Of course, it’s a gay sensibility! We don’t say it in public anymore, but fuck them, of course it’s a gay sensibility!” said Ron Ben Israel, one of the most elite wedding-cake makers in America and the queerest queer to have ever starred in a TV food series.

You’ll remember him as the madman behind Sweet Genius, the Food Network pastry-competition show where he subjected patissiers to amusingly cruel tests like making a cake with duck fat and fusilli that somehow reflected the artistic inspiration of a diamond. The surrealism of Ben Israel’s tests seemed queer in itself: on the show, he made chefs confect chocolates out of Pop Rocks and beef jerky, inspired by a disco ball, and insisted on another occasion that they create a frozen dessert out of squid ink that also somehow got across the idea of butterflies. Continue reading “Ron Ben Israel, Queerest Chef of All”

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Pleasures That Cannot Be Bought

 

grapes creative Commons
One of the main things our movement is about is pleasure. The right to pleasure, and the goodness and innocence of all pleasure that hurts no one, is what we, more than anyone else in our time (and perhaps any time), assert and defend. In honor of Pride, this is a column full of pleasures that cannot be bought, as we ourselves cannot be bought and sold. Screw the corporatization of Pride, here is a list of stark raving pleasures you don’t have to go into debt for, not make rent for, or even post about so that some advertiser will reward you.

The play of air on your bare legs in shorts. Lips like roses, soft and with that rose-texture and even the smell of roses, overwhelming you with kisses. An entire mouth, open and trusting, on your nipples, exploring them around and around and through. (You might protest that you could buy this experience, but you cannot buy the specific pleasure of having this done to you by someone who is doing it for free, for no other reason than because they really, really wanted to.) You, going swimming in the ocean and letting the waves jump you. Someone’s vagina like a volcano in your fingers. Continue reading “Pleasures That Cannot Be Bought”

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Fantasy Encounters with Dessert

Dominique Valentine's

 

Fantasy plays an enormous role in eating. But in the realm of pastry it is off the charts. At Cronut founder Dominique Ansel’s two bakeries in Manhattan, I saw a pastry made of sesame and cherry imitating a Japanese paper crane. I saw another confection made to look and taste like a giant blackberry. I saw orange-pink grapefruit arranged to appear (it was clear to me, at least) as an excited vulva, spreading itself atop a lemon-thyme tart. And none of this effort was about looks alone, for the taste and textures of each of Ansel’s extravagant, superb objects was as rich and complex as a novel.

Let me get one thing out of the way – this is not going to be a review of the Cronut. In a way, I wish it were, for the croissant-doughnut with fillings like Blueberry Lemon Verbena and Gianduja Blood Orange looks divine on Instagram, but I do not get up at six in the morning to purchase anything. Still, in an oblique way you could say this IS a review of the Cronut, for the legend of the Cronut utterly shapes the experience of dining at its creator’s bakeries, even at the West Village location that has never sold them.

My best time at Dominique Ansel (in either location) was my first visit, to the Soho store on Spring Street. There were two traveling-model types cutesily taking pictures of each other next to famous chocolate desserts, but there were only two of them, and the shop is large once you get past the narrowish front. In the back there is a large, lovely seating area whose ceiling is one vast skylight, so the room is filled with sun. There is lemon water available for guests, and the space looks out onto an outdoor garden that also has abundant tables and chairs.

Sitting in the sunny back room, I ate the giant blackberry. It turned out to be a dark purple globe of blackberry geleé encircling a mousse made of milk chocolate and rosemary. The mousse in turn enclosed a core of housemade blackberry jam, and mousse and jam stood together atop a little chocolate dacquoise cake. The milk chocolate, the rosemary, and various blackberry formations startlingly combined to taste like blackberry in the mouth. Or, I should say, to taste more like blackberry than an actual blackberry would. The globe tasted like what Wallace Stevens might have called The Blackberry at the End of the Mind, with the heft and darkness (here from chocolate) that you always find yourself wanting in blackberry to complement and reconcile its high, acid notes. Continue reading “Fantasy Encounters with Dessert”

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Debauched by A Scrambled Egg

ships biscuit

I got debauched with a piece of scrambled egg today. I didn’t expect to, but it was there, in between some ricotta and focaccia at Saltie. Some oozed out on my face ultra-creamily, and I didn’t feel disgusted, I felt exalted.

I thought of my friend the poet Michael Broder’s wonderful essay in The Rumpus about being a “sub bottom pig slut cumdump” and how it makes him create poetry.

I don’t remember having ever enjoyed having egg on my face before, but that egg scrambled and touched with ricotta by the cooks at Saltie is so good (even cold) it can get you beyond the disturbing chicken-ovum-on-cheek sensation. Continue reading “Debauched by A Scrambled Egg”

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Spongy, Big Balls of Tingmo

Tibetan_Fast_food_Long_Lafing

The hot salad called logo-patsel was one of the brightest things I’ve ever eaten, a blisteringly spicy bowl of shredded carrots, cabbage, a little tomato, and chopped cilantro in a warm tomato-vinegar broth with lots of chilies, garlic, and ginger. The Tibetan entrée was boringly referred to as “stir-fried cabbage with carrot” on the menu, but though the vegetables were cooked, it must have only been for five seconds. They retained a vivid freshness that made me want to keep digging my spoon into the enormous bowl they came in ($8.50, available with optional beef, chicken, or tofu). Colored in beautiful yellows, oranges, and reds, they were a perfect thing to eat in winter.

The next day, the leftovers dianabolos had mysteriously lost their bite of heat. But they still tasted good, now like some particularly fervent and authentic version of borscht. Tibetan food is often compared to Indian and Chinese cuisines, but the dishes at Brooklyn’s Café Tibet in Ditmas Park also reminded me of a number of Eastern European and Ashkenazi Jewish delights. The excellent beef momo (steamed dumplings) with an unusual, fruity, yellow hot sauce ($8.99 for eight large dumplings) owed more to pierogie than to Chinese jiaozi. And some of the vegetable dishes, like tsam-thuk, the Tibetan nomad soup made with roasted barley, radishes, carrot, and cottage cheese ($4.25), evoke the old Jewish dairy restaurants like Ratner’s. Others recall the pungent salads and pickles of Jewish “appetizing” stores, or, in a different way, those of Korea. Continue reading “Spongy, Big Balls of Tingmo”