by Barbara Fischkin

Objects. Objects. Objects. I need to drop objects into my writing. This advice keeps popping into my brain, as I write a second chapter about my cousin, Bernie Morris. For this writing tip, I credit Sands Hall, a teacher beloved by many. Sands may have worded it differently but in my mind’s eye I hear her saying: “Objects. Use your objects.”
The placement of objects in fiction, or nonfiction, typically makes sense. A comfortable chair is usually placed in a corner and adorned with a throw pillow. A kitchen counter always has a coffee pot. Objects, however, can do so much more for a piece of writing. Objects illuminate characters. They illuminate the tale itself.
And so, in regard to objects, stay tuned for a martini and a shot of Scotch. They will appear at the symbolic “happy hour” of this piece. Morning is another story, another object is needed. In this case it will be a blue-and-white-striped men’s seersucker robe. The kind one might wear over pajamas—or on its own, on a hot day. Spoiler alert: A children’s version is included.
Two Seersucker Robes
I am close with several of my first cousins. Cousin Bernie, though, was the only one to visit our family when we lived in Hong Kong, 1989-91. My husband, Jim Mulvaney, was the Asia bureau chief for Newsday, Long Island’s daily newspaper, which then had the foreign bureaus it now lacks. As a former Newsday reporter, I freelanced for a magazine or two, tried to write fiction, and went to a lot (a whole lot) of parties. Parties at over-priced restaurants, parties in luxurious flats, parties on expansive junks sailing the South China Sea, all often financed by rich corporations attempting to distract homesick expat employees. Journalists were often invited, as well. They were more fun. Read more »



Death has stalked me of late, claiming those whom I was once close to, or who remained closest to those who are closest to me.
Sometimes, when you least expect to, you learn something about your country and the toll it has imposed on certain of its citizens. In ancient times these learnings weren’t so serendipitous. During WWII, for example, you would have known folks on your block who served and came back. And some who didn’t come back.




I started reading about burnout when I walked away from teaching earlier than expected. Suddenly, I couldn’t bring myself to open that door after over thirty years of bounding to work. A series of events wiped away any sense of agency, fairness, or shared values. Their wellness lunch-and-learns didn’t help me, and I soon discovered I’m not alone.

Eugene Russell, a piano tuner interviewed by 
Sughra Raza. Untitled. June, 2014.

In philosophical debates about the aesthetic potential of cuisine, one central topic has been the degree to which smell and taste give us rich and structured information about the nature of reality. Aesthetic appreciation involves reflection on the meaning and significance of an aesthetic object such as a painting or musical work. Part of that appreciation is the apprehension of the work’s form or structure—it is often the form of the object that we find beautiful or otherwise compelling. Although we get pleasure from consuming good food and drink, if smell and taste give us no structured representation of reality there is no form to apprehend or meaning to analyze, so the argument goes. The enjoyment of cuisine then would be akin to that of basking in the sun. It is pleasant to be sure but there is nothing to apprehend or analyze beyond an immediate sensation.