Staging Christmas

The house on High Street, Noank CT, 2000
The house on High Street, Noank CT, 2000

It’s pretty stagey to begin with, isn’t it? Full of ritual, some so old we don’t know why we still perform them. What I like best is the food, not the cakes and cookies, delicious as they are, but savory meals and the warmth of a full table. Second to that, decorating.

The past year has given me opportunity to reflect on the tasks I love, and why, and the basis for the work I’m passionate about. Curiously, it began in high school, as the props mistress for drama productions, morphed into installations, performance art, and site specific sculpture in college, before metastasizing into exhibition development, installation, and historic house interpretation with a side line in living history because, you know, costumes. Things and I go way back, and thinking about that made getting ready for yet another Christmas more fun.

Providence, 2016
Providence, 2016

Embracing the staginess makes the sometimes uncomfortable family closeness easier; I have proposed celebrating by reenacting a Don Draper Christmas, as long as someone else does the driving. Adding a layer of actual performance somehow made it easier to understand, a phenomenon opposite to what happens when you write a word over and over until it makes no sense. It’s the same distance you feel when you really try to understand someone’s past, and how they think. It’s familiar, but somehow unrecognizable.

This is probably the last Christmas in this apartment, which adds a poignancy to the proceedings, and it’s the first interactions for some participants, so, as with What Cheer Day, I’ve set a stage and we’ll see what happens.

Christmas with Katie, Chicago.
Christmas with Katie the Cat, Chicago, ca 1978

Every year, some things are the same: a balsam fir, candles, apples, cats. The characters and locations ebb and flow, with some consistency. Cats come and go, the boy grows. The love remains the same.

Museum Fail: Icon, not Replica

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What am I?

Do you know what this is? Do you think it’s real? Here’s a clue: it’s a relic of an iconic event in early 21st-century North America.

On the last visit to the National Marine Corps Museum, I watched the tourists circle objects at the end of the traditional galleries and displays, and overheard a woman ask her companions:

What’s this a replica of?

Reader, I cringed– and not for the sentence construction.

What's this a replica of?
What’s this a replica of?

And then I stepped back. I thought that for someone my age it would be obvious. Here, have some additional museum context.
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In a museum where everything is real, how does a visitor come to ask not only if that World Trade Center steel beam is a replica, but what is it replicating? I’m not sure semiotics can save us here. My first, New York Times-reading, media-soaked, Northeast Corridor response was, How can you miss that? How can you not recognize that, let alone mistake the steel and concrete relic for a replica?

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Ah, hubris. There is a label, though I have seen better. Would it be more helpful in a larger font, turned perpendicularly to the I-beam? Possibly. But the lesson that’s deeper than label formatting and placement is recognizing how much we take for granted. Our visitors, even those we assume to be educated consumers of media and information, may not share our knowledge base. They may not read objects or images as readily as we think they do; we certainly cannot assume they’re all taking away the same information– and that has nothing to do with education or background.

Everyone truly sees the world differently. How, and what, we choose to put on a label should always be grounded in remembering that we do not all share the same information. Context is critical, and probably would have made these relics more real, and less replica.

Change

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Changing seasons, change we can believe in, be the change you want to see in the world.

This dumpster fire of a year is nearly over, and the commonplace is to note how much has changed: that’s our human instinct. But much does not change, most often within ourselves.

It’s our perception or understanding that changes, and, if we are lucky, causes us to act. That’s the mechanism behind the progressive movement in enacting/reenacting/living history. It’s the mechanism behind organizational change, and personal change. Sometimes it’s the sole inspiration to get me to clean my house. Holy cats, that’s a lot of kitty fur! As the sun finally shines in on the rug.

Sometimes we push as hard as we can to make change happen, but lack access to all the levers: then we have to wait. I am waiting now: I have pushed every lever and turned every knob within my reach, and the waiting is agony.

High school seniors applying to college know this feeling: when will I know? People starting new habits wonder, when will I see a difference? As a species, we have trouble with time. But tiny changes and tweaks aggregate, accrue over time like compound interest. We’ll get there.

Think about what you used to know, and what you know now, how you’ve learned more about what (or who) you love, how the way you approach a problem from collar stands to coat names. All those little changes make a difference– all the difference, the only difference.

 

Dreams of Summer

Clambake, International Association of Fire Engineers, 1916. RIHS Graphics Collection G1173
Clambake, International Association of Fire Engineers, 1916. RIHS Graphics Collection G1173

I will visit the beach in Rhode Island any time of year, even to the point of dragging Drunk Tailor there in January (I really like water). But as the wind speeds rise and temperatures drop, I begin to dream of summer, and especially of summer meals.

This 1916 Clambake program and menu is in the RIHS Graphic’s Ephemera Collection, and while not quite Wiener Werkstatte quality, the dramatic graphic style captures the zeitgeist of the early twentieth century.

Menu, International Association of Fire Engineers, 1916. RIHS Graphics Collection G1173
Menu, International Association of Fire Engineers, 1916. RIHS Graphics Collection G1173

Inside, the menu captures the flavors of late summer New England, from the Baked Clams with melted butter to Green Corn, cold Boiled Lobster and Iced Watermelon for dessert. It’s time to start planning Christmas menus (I finally caved and brought in a tree, much to the delight of the feral cat), and fish is always on the list. Our tradition has evolved from the Christmas Eve bouillabaisse of my childhood through salmon with dill to a New York Times fishmonger’s stew. I certainly have the tureen for such a production, but the capacity is large, and with only three adults to eat the stew, I wonder at the sense of making up such quantities.

Tureen in the wild
Tureen in the wild
Quonochontaug Clam Bake Can ca. 1970. RIHS Museum Collection.
Quonochontaug Clam Bake Can ca. 1970. RIHS Museum Collection.

I could assemble a clambake for home, and boil it up on the stove in Don Draper’s 1962 kitchen– that’s a more recent tradition than the sand-pit variety– but it seems slightly mad, as all (potentially) good ideas can seem. It’d be July at Christmas, and although I’d miss the smell of the ocean, the cry of the seagulls, and the warmth of the sun on a late summer afternoon, it might be worth the effort.