Introducing Bolzano Artisan Meats

A couple of weeks ago I was sent a press release announcing the opening of Milwaukee company that plans on doing artisanal charcuterie such as dry-cured meats like prosciutto, pancetta, and guanciale. Immediately I was intrigued so I contacted Scott Buer, the owner of Bolzano Artisan Meats and asked if if he would do an interview. I figured the readers of EatWisconsin, as well as authors of other great Wisconsin food blogs would be very interested to hear about Buer’s company, which is the first in Wisconsin to be doing these types of products. 

Bolzano Artisan Meats started in April 2009 when they began remodeling the space recently occupied by Great Lakes Distillery, makers of Rehorst Gin & Vodka, Pumpkin Seasonal (made with Lakefront Pumpkin Lager), Artisan Series Brandies, and Absinthe. They began their first batch of cured meats in September of 2009.  Since dry curing and aging takes a while, it won’t be until next month when consumers can start to purchase their meats.  The first products, Berkshire Pancetta and Berkshire Guanciale, will be available October 19, 2009 and the Speck Prosciutto will be available in the spring of 2010.  According to their website you will be able to find their products at Glorioso Brothers on Brady Street (which is moving to a new, larger location on  Brady Street in 2010), The Wisconsin Cheese Mart on Old World 3rd Street, Fromagination & Steve’s Wine Market in Madison, and Nala’s Fromagerie in Green Bay.

EatWisconsin: First could you tell us a little about your company and what you are doing?

Scott Buer: Bolzano Artisan Meats is Wisconsin’s first and only company to make dry cured meats, items like prosciutto, pancetta and guanciale. It’s a very old European process that takes about 2 months for the smaller items and 9 months for the prosciutto, as compared to days for bacon or ham.

Doing a food like this – new to most of us, but old to Europe, makes us more like a microbrewery than a meat company. (And our tiny size and output too.)

We strongly feel that dry curing is the best way to showcase what is great about small farms with heritage breeds of hog that live great, healthy lives. Dry curing means never heating the meat, and every nuance the way an animal is raised becomes part of the meat. It says as much about the land as wine does about the grape, vineyard, and vintage.

EW: How did you get started with charcuterie and what inspired you to start this business?

SB: I grew up with foodie parents and grandparents way before that has cool again, watching sauerkraut being made, stuff like that. I got into home brewing in my twenties, and then into charcuterie in early 30’s. To me they are very similar, both preserving foods in mysterious ways. Both pull together food, science, and history.

EW: How long have you been in business?

SB: We started building our facility in April 2009, and first batch of food started this September. Our space was the previous home of Great Lakes Distillery, Wisconsin’s first craft distillery, they outgrew the space, so it seems like a place with good mojo.

The summer was a brutal workathon of getting equipment imported from Italy for the first time, getting equipment custom made, and making things ourselves. No real road map for this, since we’re the first. But it’s been really fun too.

EW: What kind of products are you offering now and what can customers look for in the future?

SB: Our first batch is pancetta, guanciale (pork cheek) and speck prosciutto. Pancetta is a pork belly, which is also where bacon comes from. Guanciale is a pork cheek with interesting marbling and buttery fat, more highly seasoned. Our prosciutto is from way northern Italy, where it is lightly smoked and seasoned, and it’s called Speck.

Our pancetta and guanciale is for sale now, but first batch will be ready to go out about Oct. 17.

Our speck prosciutto is not for sale yet, because it won’t be ready until April 2010. But we will be starting a program where big foodies can reserve a whole prosciutto early, get a personal tour, and some other nice extras we are working on.

We are working on bringing a few more products, like a loin and a pork shoulder, as well as making more than one kind of our present products, making something really suited to Wisconsin history, agriculture, etc. Bringing more heirloom breeds to market will be exciting too.

EW:  How has the reception been to your products?

It’s been very encouraging and rewarding to tell people we are making prosciutto right here in Milwaukee and watch their faces light up. People who get microbreweries and the craft cheese movement really get what we’re about, even if they don’t buy a lot of these types of products now.

EW: I saw on your website that you will be at some farmers’ markets.  Which ones can people find you at?  Are there plans to expand the availability of your products either in more stores, farmers’ markets or possibly in local restaurants?

SB: We are still finalizing dates for the farmers markets, but were 99% sure we will be at:

Sat. Oct 24, 8am-12pm East Town farmers market, Milwaukee

Sun. Oct 25, 11am-4pm Riverwest farmers market, Milwaukee

Sat. Oct 31, 8am-12pm East Town farmer market, Milwaukee

Sat. Nov. 7 thru April 24 8am-12pm Milwaukee County Winter Farmers Market as State Fair Park (a new event!)

EW: I know that meat quality is extremely important for good quality charcuterie, where do you source your meat from?  Do you use local farmers?

SB: We use local and regional farmers. Our first batch for sale is all Berkshire hogs from Iowa, but Mulefoot and Hereford hogs from WI are on the way. I wanted to kick of with WI hogs right away but that would have meant our partner farms growing a heard for us, not knowing when or even if we were ever going to open.

What’s neat is that like good coffee tells if it’s Indonesian, or Kenyan, etc, each of our products will we saying what breed of hog they are from, and then the website will give more info on what farm those hogs came from. It’s important to us to get people to understand food does not come from a grocery store, and it does not even come from us … it comes from farms!

EW: Do you offer any tours?

SB: We can’t have standing tour dates and times like a brewery, because of regulations, but we will be having tours and tastings for sure for small groups. We are very interested in opening up to and telling about what we do. Most companies are afraid to have the public see their meats being made or where the animals come from, we’re trying to change that.

EW: Anything else you’d like to let people know or add?

SB: Be sure to check out our website and email me at info(at)bolzanomeats.com to sign up for our email newsletter. We’ll keep you updated on where to find us and our products, tours and more. Not to mention when the Speck Prosciutto is ready, everyone is eager for that. We’re looking for recipes and feedback from everyone out there who loves great food, too.

I’d like to thank Scott for taking the time to respond to my questions via e-mai. 

Talking to Gill Rocha

Question: Tell me about “El Cartornado”

“El Cartornado” is a sculpture that takes “una chinga” to assemble. It is so fucking heavy that it takes about six people to lift it. Its transportation ranges from $800 to $1200. If anyone knows of a nice museum or person who wants to buy, I would gladly work things out with them. Cucarachos love “El Cartornado” so much they want to eat it

El Cartornado, 2009

Brand Conversation with Margaret Meloni - Part 2

Today, we continue our conversation with Margaret Meloni, Margaret is a project management guru and the founder of Meloni Coaching Solutions, Inc. In her more than 18 years in corporate America which included roles in Fortune 500 management, Margaret observed how individuals who learned to cope with conflict succeeded and recognized their full potential, while others became road blocked.

You can connect with her via @Facebook @Twitter @LinkedIn

Here is part 2 of the brand conversation. .
Mohammed: How can project manager become a professional communicator. What is the secret ingredients that you have to make 90% of Project Manager’s time work for them especially communicating with difficult people?
Margaret: The secret ingredient is be a fabulous listener and a strategic communicator. Or in the case of written communications, be a very good reader. When you really pay attention to what people are telling you and take action when required, people will continue to communicate with you. When a team member approaches you with information, take time to understand the message. Why are they telling you this information? What do they want you to do? What do you really need to do? Who else needs to know? While this person is communicating with you use active listening to remain engaged and to ensure that you are correctly receiving the message. Active listening includes:

• While they are talking do not try to form your response. Paraphrase or mirror back to them what you think they are saying, keep working at it until you have an understanding.

• .Be strategic in the communications that you share with others. When you send an email or publish a document or memo, make sure there is a valid reason. Try to consolidate and plan your communications so that your team and your stakeholders do not receive multiple emails from you, when one would have sufficed. Everyone has too much to read, try and make it easy for them.

• .If people find that you do not listen or that you do not act upon communications in a timely manner, they might give up on you. If they give up on you your 90% communications time will be time spent desperately trying to keep in the loop, instead of time spent proactively engaging in productive communications. If people find that you hit them with too many meaningless communications, they will stop listening to you and stop reading emails from you; that isn’t the communication brand you want, is it?

. . Mohammed: In this tight economy, project managers could be hired to another positions or make career transition. Do you think PM can keep the project management expertise even if they didn’t work directly in project management for years? and how?
Margaret: You are so right! I am hearing from project managers who receiving other job opportunities. The irony? Even though they have not hired into a project manager position, it was their project management expertise that helped them secure the job. It seems that companies are appreciating the extra skill set and perhaps hiring these people with the idea that they can also take advantage of their project management skills.  This means be a good team member and visibly continue to draw upon your project management skills. As you receive assignments, make sure you understand the scope of your assignment just like you would want to understand the scope of your project. Create accurate and well documented estimates. Schedule your time well and exhibit excellent time management skills. Of course make sure your status reporting is flawless. If for some reason you don’t think your current assignment is allowing you to keep your project management expertise current, then volunteer your time as a project manager and keep your education current. . Mohammed: What were the steps you recommended to people to define themselves at work or to create their inner brand?
Margaret:

1. Define the words that describe you as a professional. Remember, if you do not start with a clear definition, how can others see who you are and what you are made of?
2. Take your words (I call them brand words) and put them together into a few sentences.
3. Review your brand words. Define actions that support these words. These are the actions or behaviors that you should be regularly exhibiting.
4. Keep track of your actions. You know how you want to be perceived and you have defined actions that support that perception, are you acting appropriately?
5. Ask others to describe you. Your reputation is in their hands. What are they saying?
6. Objectively review the perceptions others have shared with you. Decide what information you will accept and what you will reject.
7. Consider making some changes.
8. Become aware of what triggers you to behave in a way that is not compatible with your brand.
9. Recognize that managing your brand is part of your career development, grow your brand AND your technical skills.

Brand Word: “Knowledge is learning something new every day. Wisdom is letting go of something every day.” – Zen Proverb Your brand is YOU. The real INNER YOU comes first, be comfortable with who you are and then work on the exterior. Every day that you learn something about yourself is a day where you can strengthen your brand and every day that you let something go is a day where you feel more secure and authentic with your brand. People can sense this in you. . Brand Spotlight: Sometimes the conflict that people find the most challenging is the conflict around who they want to be or how they wish to be perceived. Many people run headlong into their lives and into their careers without every thinking about this. I am not suggesting that you should obsess over other people’s opinions; but you should know who you are and what you stand for. When you don’t, people will make up their own definition of you. Is that what you want? Of course not! That is why I ask you to stop and think about it? Does your character show up with you at work each day? It should. Remember you own your character, other people make up your reputation.“The privilege of a lifetime is being who you are.” – Joseph Campbell . See http://margaretmeloni.com/products.html or contact her at for more details.

Video: Tahiry's Complex Interview + Photoshoot

Last spring, Joey introduced us to his girlfriend Tahiry Jose in a series of vlogs that made us feel like we were living with the couple. Tahiry was instantly appealing as a lovable Latin girl with a sharp mouth—but it was her Coke-bottle frame and sick ass-to-waist ratio that left bloggers and commenters wanting more. Whether she was getting ready to go to her bartending gig, fighting with Joey, or just standing around looking sexy, Tahiry always made for good YouTube TV. After landing the cover of KING’s final issue, Tahiry saw her stock rise higher, even as her relationship began to deteriorate. While there were videos of disagreements between her and Joe, and even Twitter fights, not many people figured the five-year relationship was really in jeopardy, until a few weeks ago when both parties acknowledged that they were through. (Say it ain’t so, Joe!) Budden spoke on the subject briefly, but Tahiry has yet to open up…until now. In this exclusive interview with Complex, Tahiry breaks her silence on what went wrong in the relationship, how she feels about Joe as a rapper, and what she plans on doing next… Last spring, Joe Budden introduced us to his girlfriend Tahiry Jose in a series of vlogs that made us feel like we were living with the couple. Tahiry was instantly appealing as a lovable Latin girl with a sharp mouth—but it was her Coke-bottle frame and sick ass-to-waist ratio that left bloggers and commenters wanting more. Whether she was getting ready to go to her bartending gig, fighting with Joey, or just standing around looking sexy, Tahiry always made for good YouTube TV.
After landing the cover of KING’s final issue, Tahiry saw her stock rise higher, even as her relationship began to deteriorate. While there were videos of disagreements between her and Joe, and even Twitter fights, not many people figured the five-year relationship was really in jeopardy, until a few weeks ago when both parties acknowledged that they were through. (Say it ain’t so, Joe!) Budden spoke on the subject briefly, but Tahiry has yet to open up…until now. In this exclusive interview with Complex, Tahiry breaks her silence on what went wrong in the relationship, how she feels about Joe as a rapper, and what she plans on doing next…

To read Interview, click here

To view photo gallery, click here

more about “Video: Tahiry x Complex “, posted with vodpod

Aaron Gillespie and the birth of inter-rock

Rock music is dead.  Okay, maybe not dead, but definitely on life-support.  When I think of rock, I visualize bands like The Rolling Stones, Bruce Springsteen, The Clash, and Nirvana.  Those were bands that had a command of their instruments, and control of any crowd that dared to enter one of their shows.  Where are those bands today?  Do fans really want to label Panic! At the Disco and Incubus as the proverbial “saviors of rock?”  I don’t think so.

I’m sure as you’re reading this you’re shouting at the screen:“You idiot! What about Foo Fighters? U2? Green Day?”  Yes, those are great bands, but how often do you see them on MTV, or hear them on the radio?  Do they have the same cultural impact as rock bands from the ‘60s, 70s, and early 90s?  Bands like U2 and the Foo are the last remnants a forgotten religion.

Thanks to the Internet, however, rock has evolved.  One should be hesitant to call it an “underground” movement since modern day bands are able to reach the ears of so many fans.  Yet, modern rock cannot be labeled as “mainstream” or popular, since it no longer attracts a great deal of media attention.  The sound of rock is faster, edgier, and the voices of many frontmen are gritty and young.  These are the sounds preferred by those who have rejected mainstream acts while refusing to be confined by underground subcultures.  Today’s rock is an entity powered by chat-rooms, You Tube, and Pure Volume.  It’s something that I like to call “Inter-rock,” or rock that is powered by the Internet.

One of the bands leading this movement is The Almost.  Fronted by Underoath drummer Aaron Gillespie, The Almost were pushed into popularity with Internet assistance.  They combine the hard line of a heavy metal band with pop-sensibility, creating a sound that perfectly encompasses what rock has become, and where it is likely going.  A little over a year ago, Gillespie took a few moments to reflect on the current state of rock and how his new band will play a role in the genre’s progression.

1) Even though The Almost has experienced a fair amount of success (reviews, sales, etc.) many would still label the group as “underground.”  Would you agree with this label, and do you feel that more attention is being directed towards the underground?

I DON’T THINK UNDERGROUND MUSIC EXISTS ANYMORE.   EVERYTHING IS MARKETABLE AND FASHIONABLE.  BEGINNING IS A BETTER TERM, AND [THE ALMOST] ARE STILL NEW.  [WITH THE INTERNET] IT’S THE NORM TO HAVE A BAND, AND IT’S NOT SPECIAL ANYMORE.  OBVIOUSLY IT CAN BE. TODAY MOST BANDS PLAY MUSIC JUST TO DO IT BECAUSE THE CHICKS ARE GOOD AND THEY GET TO WEAR TIGHT PANTS.  THEY DON’T DO IT FOR A REASON.  WHAT RACE, RELIGION OR CREED DO IT FOR A REASON? PEOPLE DO IT BECAUSE IT’S THERE. IT KIND OF TAKES THE PASSION OUT OF THE CRAFT.

2) In an interview with AP magazine you said that the genre The Almost is a part of would eventually be forgotten.  Do you think that emo/ rock is dying out?  Do you think rock needs to be reinvented?

I DON’T THINK IT WILL BE REINVENTED.  WHAT I MEAN IS, LOOK AT ALL OF THESE BANDS THAT WERE HUGE, AND THEY’RE NOTHING NOW. IN THE EARLY ‘90S, WHEN I WAS REALLY GETTING INTO STUFF, HEAVY METAL WAS DYING, AND THEN NIRVANA CAME ALONG AND GAVE THE PROVERBIAL MIDDLE FINGER TO ALL THOSE BANDS.  THERE WERE ALL THESE THROW AWAY BANDS.

NOW, THE AUDIENCE GETS YOUNGER AND YOUNGER.  THE AVERAGE AGE IS 16. WHICH I GUESS IS GREAT, BUT IT’S MY FEAR ABOUT CREATING A GREAT CRAFT, SO YOU SHOULD TRY YOUR HARDEST TO MAKE SOMETHING REAL.

I REMEMBER GETTING UP AND SEEING THESE GREAT BANDS, BUT KIDS ARE SO IMPRESSIONABLE. YOU CAN MAKE THEM BELIEVE, MAKE THEM THINK, AND IF YOU DON’T DO THAT YOU’RE STAINING THE WORLD. WE’VE BECOME A WASTE OF A GENERATION. THE IMPRESSION WE MAKE ON THE GENERATION COMING UP BEHIND US IS WHAT BANDS NEED TO FOCUS ON, AND NO ONE CARES.  THAT’S WHY THE GENRE’S DYING.

3) How would you describe the current state of music?

I THINK PARTS OF IT ARE SUPER ECLECTIC AND SOME ARE SUPER COOKIE CUTTER. YOU HAVE BANDS THAT ARE MAKING GREAT QUALITY MUSIC. THEY MAKE THINGS THAT THEY KNOW ARE CORRECT.  THEN THERE IS MUSIC THAT IS MADE TO MAKE MONEY.   MUSIC SHOULD BE THERAPUTIC, AND SHOULDN’T ALWAYS AIM FOR THE CATCHIEST CHORUS.

IN THE ‘80S WE HAD ALL THESE BANDS THAT SOUNDED THE SAME, NOW EVERYONE’S TRYING TO SOUND THE SAME AGAIN.

3a) Do you think The Almost can be the band that saves rock in the fashion of Nirvana?

I DON’T KNOW IF WE CAN BE THAT BAND, I’D LIKE TO SAY YES, BUT I DON’T KNOW IF WE’RE THERE YET.

I DON’T KNOW WHERE MUSIC IS GOING BECAUSE THERE ARE SO MANY BANDS ON THE INTERNET AND EVERYONE’S DOWNLOADING. UNLESS WE START DOING SOMETHING FOR A REASON, UNLESS WE START BELIEVING IN SOMETHING, NO MATTER WHAT IT IS, NOT BECAUSE IT’S COOL.

IT’S A WASTE [TO MAKE MUSIC WITHOUT THAT GOAL]. THE WORLD KNOWS THAT [BANDS] MEAN IT WHEN [THEY HAVE A MESSAGE]. WHEN YOU SEE THEM LIVE YOU CAN FEEL IT.  YOU’RE INSPIRED.  IF I CAN’T DO THAT, THEN I DON’T WANT TO DO THIS ANYMORE.  I’D RATHER WORK AT SUBWAY.

4) It’s widely known that you’re a religious individual, and the music circuit doesn’t exactly reflect religious values.  Can you describe the struggles, if any, that come with touring and trying to remain true to your values?

I’M NOT RELIGIOUS.  RELIGION TO ME IS WHAT MAN HAS MADE OUT OF SPIRTIUALITY. THOSE ARE ALL DIFFERENT SECTS OF THE CHURCH. BUT I DON’T BELIEVE THAT YOU CAN’T HAVE LONG HAIR, WATCH RATED-R MOVIES, GET TATTOOS, AND DRINK. IF YOU’RE AN ADULT AND YOU’RE RESPONSIBLE AND YOU KNOW YOUR LIMITS, THEN THOSE THINGS ARE FINE.

IF YOU READ THE BIBLE, CHRIST WAS IN THE STREETS HANGING OUT WITH BUMS AND WHORES. I’M AFRAID PEOPLE ARE GOING TO LUMP ME UP WITH A PERSON WHO VOTED FOR GEORGE BUSH. AND THAT’S NOT TRUE. CHRISTIANS DON’T HANG OUT WITH ONLY CHRISTIANS, WE DON’T SLEEP IN THE CHURCH.

IT’S LIKE ANYTHING ELSE: LIFE IS ALWAYS HARD. IT’S A DAILY BATTLE TO KEEP THOSE THINGS REAL. IT’S CONSTANT WORK, YOU’RE ALWAYS TRYING

[CHRISTIANS] HAVE A LOT OF APOLOGIZING TO DO. WE HAVE TO BE HONEST. WE DO A LOT OF DUMB THINGS.   PEOPLE THINK THAT WE THINK THAT WE’RE PERFECT, WE SHOULD STRIVE TO BE, BUT ONLY JESUS WAS PERFECT.

5) Now the only other drummers, who I can remember anyway, who were able to make successful transitions to the front of the stage were Phil Collins and David Grohl.  Has the transition been difficult at all?  How is being the frontman different from being the drummer?

IT’S AWKWARD AT FIRST, I SING A LOT IN UNDEROATH.  SO IT’S EASIER FOR ME. BUT UP FRONT THERE’S [NO DRUM KIT] TO HIDE BEHIND.

6) Does The Almost have a different type of audience than Underoath?

YEAH, DEFINITELY.  AT UNDEROATH SHOWS AMUBLANCES ARE EVERYWHERE.  AT ALMOST SHOWS EVERYONE SINGS ALONG. I GUESS IT’S LIKE IF YOU WENT TO SEE SLAYER AND THEN YOU WENT TO SEE FOO FIGHTERS.  THEY’RE TWO COMPLETELY DIFFERENT TYPES OF BANDS, BUT I LOVE BOTH EQUALLY.

Ma, I'm on TV

Last week Shirley, Claire and I did our first TV interview on Ottawa’s A Morning show.  We were scheduled to be on at 7:40 so picked Shirley up at 6:45 and Claire 6:55.  It took us 15 minutes to get to the George Street studio in the Market  (it would have been sooner but the apparently there are NO more left turns on King Edward and I had to make a few U-turns). We arrived at 7:15 and were ushered the 10 steps from the door to the couch by someone who introduced himself as our the floor manager .   Shirley was excited to see the free Tim Horton’s Coffee and Donuts. I was not since I was fasting for Yom Kippur.  We sat on the coach for what seemed like a long time until our interviewer, Bill  asked us for a copy of the book to read. He came back and said something cute about the reference to Compound Interest. Soon we found ourselves wired to Mics and on the couch with a big screen going 10 – 9 – 8.. I quickly asked what questions he was going to ask and he said he wasn’t sure…4 – 3 – 2- and we were on Air.

It was fun and went by fast. Shirley started to tell a story about Roasted Chickens and was cut off by the host and I when I was talking my face was turned towards Shirley’s so my profile got a lot of airtime!   Claire was great.  I really didn’t know what to expect so all in all I think it went well.

Claire, Shirley, myself and our Host Bill

Me on TV

Longing, Love, and Death: Interview with BGSU

            Prize-winning BGSU writer seeks to convey life’s ‘terrible beauty’
  Longing, love and death—the trajectory of a life—are themes explored by Creative Writing faculty member Theresa Williams. She has recently been recognized for her writing with a 2006 Individual Excellence Award from the Ohio Arts Council.
Theresa Williams

Williams received the top prize of $10,000 in the highly competitive process. Honors are given in recognition of the “exceptional merit of a body of work that advances or exemplifies the discipline and the larger artistic community,” according to the council. The awards are designed to support artists’ growth and development and are not tied to specific projects.

The author of a novel, short stories and poetry, she has been a finalist for a Pushcart Prize for fiction, an Allen Ginsberg Poetry Prize and a Paterson Fiction Prize for her novel, The Secret Of Hurricanes, published in 2002 by MacAdam Cage. Her work has appeared in numerous journals and literary reviews.

Williams came to BGSU in 1987 as a Fellow in the Creative Writing Program, studying with Dr. Philip O’Connor, now Distinguished Research Professor of English, and Dr. Richard Messer, now a professor emeritus of English. She received her master of fine arts degree in 1989 and now teaches writing as well as courses in women’s studies, literature and composition.

“I came here because my creative writing teacher at East Carolina University, William Hallberg, had gotten his MFA here, and I loved his stories about BG,” she said.

After receiving a master’s degree in English from East Carolina, she was accepted by the writing programs at the University of North Carolina-Greensboro and BGSU. “I chose BGSU after visiting the campus and meeting Mary McGowan and Howard McCord,” Williams said. “I like them both very much, plus the campus spoke to me. It seemed very quiet here, very simple, and I was intrigued by the flat landscape.

“I moved to Bowling Green with my family in the summer of 1987. At the time, we had three small children. I remember I used to promise the youngest that if he’d be very quiet while I wrote, that I would get him a big bag of candy if and when I published one of the stories I’d been working on. He did end up getting that bag of candy, but not until 1994 when one of my stories came out in The Chattahoochee Review. That story was eventually expanded and revised into my novel, The Secret Of Hurricanes.”

Williams describes the novel as “an exploration of adolescent confusion and heartache.” Her next project, a collection of short stories, deals with middle age and a dramatic life change undergone by the main character.

What began as a trip purely for pleasure last summer has become the impetus for Williams’s next large project. She and her husband and their dog traveled the length of the Ohio River on a 22-foot, 1978 sailboat.

“The Ohio River has huge mythical implications that I would like to capture,” she said. “In mythology, there are many flood myths, and these myths emphasize the dual force of water: it gives and it takes away. Water reminds us that death is necessary for change and growth.”

The final shape of the river project is still evolving, she said, but a number of poems have already come out of it. She expresses the flavor of the river experience in the following short poem:

We Proceed On

toward Gallipolis.
The world shrinks until
it fits in our boat: the husks
of mayflies
maps, thoughts.

In her poetry, Williams says, “I look for a core that reveals the terrible beauty of things, and I want to slay the reader with that beauty. When I say ‘terrible beauty,’ I mean a force like the Ohio River, which can be placid and lovely, but which can also sweep you away and tear down your house. Another way of saying this is that I am searching for a way to express an experience of the sublime, which doesn’t just mean beauty but also fear and awe.”