In over 30 years of travel abroad I’ve had ample opportunity to haggle for things in exotic markets. I learned the rules of haggling at a very young age, long before I departed my hometown of Oak Ridge, Tennessee, destined for hard-to-pronounce places at the tattered edges of a map. My father showed me exactly how to play this game, and my first lesson occurred about a mile from our house.
I needed a messenger this morning, in the kitchen where my former mate and I had shared meals and talk for 24 years. He had passed 5 days before of a heart attack.
They unfurled the family treasure. We all sighed at the sight of hooked leaves underfoot. My grandfather kicked the corner over with his block of a shoe and there it was — documentation. Grandmother and I were entwined forever in Daddy’s strong script. She gave me a squeeze.
For more than 50 years, Vereen Bell served the Vanderbilt University community as a teacher, scholar, colleague, and mentor. His fellow Vanderbilt professor and longtime friend Mark Jarman shares a remembrance of Bell with Chapter 16.
The aluminum measuring cup was scuffed from so many years of use and had no value — except to me. That’s why when its handle fell off, my reaction was totally unreasonable.
I had just finished my first-ever dish of angulas, baby eels, properly called elvers. They are a tasty specialty of Basque cuisine and come in a quarter-pound serving of tiny two-inch long animals, which look like thin transparent noodles with two black dots of eyes at one end.
