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March 11, 2016     Post-Gazette
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March 11, 2016

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PAGE . POST-GAZETTE, MARCH 11, 2016 by Prof. Edmund Turiello A weekly column highlighting some of the more interesting aspects of our ancestry.., our lineage.., our roots. ORDER OF ARCHITECTURE Doric Order The Greeks took the civiliza- tions of Egypt and Mesopotamia, added to them and improved them. During, this process they developed what came to be known as the "Order of Architec- ture? An Order of Architecture may be defined as a column setting on its base, plus the hori- zontal structure (entablature} above it. The Greeks developed three'Orders. They are named Doric, Ionic, and Corinthian. The development of these Or- ders was based upon strict mathematical proportion, and any attempt to vary from the established rules would cause an optically distorted or dispro- portionate structure. The development of the Doric Order extended over a period of four hundred years and is con- sidered to be one of man's most nearly perfect creations. The top of the column has a dish- [ Ionic Order shaped section under a square block. This eases the transition from the vertical lines to the horizontal at this critical point. The special feature of the Ionic Order is its volute or scroll capital. It was influenced by the Egyptian lotus, Mycenean jewelry, and ram's horns. The special feature of the Corinthian Order is the acan- thus leaf, from plants that grow in the Mediterranean region. Its employment in the design of this column capital is credited to Callimachus, a worker in Corinthian bronze. He received his inspiration after observing a funeral basket over the grave of a Corinthian malden, When the Romans conquered the Greeks, they accepted and used the Doric, Ionic, and Corinthian Orders, but added two more of their own design. These two are called the Tuscan Corinthian Order (similar to the Doric but with- out the vertical flutes}, and the Composite (a combination of Ionic and Corinthian). The Doric is the sturdiest of the Orders. Its finest examples are on the Parthenon (Athens} and at Paestum (modem Pesto, south of Salerno). The second story around the Coliseum in Rome has an excellent example of the Ionic order. The Corin- thian Order can be seen on the Pantheon and on the Arch of Constantine (Rome}. The first story around the Coliseum dis- plays the Tuscan Order, and the Arch of Titus (Rome} shows the Composite Order. Why not go to church next Sunday and, as long as you're not listening to the priest, you might try to recognize some of these columns. NEXT WEEK: Why Marble? News Briefs (Continued from Page I) "She's al " eady been vetted and U.S. Attorney General. she meets the criteria." What's~ It is starting to look like the criteria? Talking and chew- Trump has it now and that it is ing gum at the same time? Two too late for Ted Cruz or Marco different jobs need different Rubio to close the floodgates to skill sets. keep out The Donald. According to Cummings, Ronmey on Tramp's Taxes Lynch would be the first Afri- Couldn't believe it. There can-American justice, arguing was Mitt Romney, of all folks, that Justice Clarence Thomas, lashing out at Donald Trump although black, does not rep- for not releasing his tax forms. resent the African-American Mitt wondered out loud, %Vhat's community. Who appointed the Trump hiding?" Isn't Romney congressman to be the judge doing exactly to Trump, what of that? he accused Harry Reid of doing Personally, the only congress- to him four years ago? man I hold in lower esteem than Is the Republican establish- him is U.S. Rep. John Lewis, ment that fearful of Trump D-Georgia. They both say some- that they would use Romney to thing and it is always the wrong smear him on hiding his taxes? thing to say. Four years ago, the Republi- Christ/e orses Trump can establishment was all over NJ Governor Chris Christie en- Reid for smearing Romney over domed Donald Trump two weeks his taxes. ago and Trump responded that Adding insult to injury, Harry he usually doesn't care one way Reid is now defending Trump or the other when it comes to from Romney's attack. endorsements. However, Trump Apparently, there's not a stated that the Christie endorse- dime's worth of difference be- ment is one he values, tween Reid and Romney. Many can see Christie in a That's His Wall Trump Administration being Former Mexican President iiiiiii CEMETE RY RE MATO RY 500 Canterbury Street The Respectful Way Boston, MA 02131 617.524.1036 Serving the Italian Community wwv for Over 100 Years! Vicente Fox used some bad lan- guage two weeks ago to make it clear his country wouldn't fi- nance a border wall like Donald Trump keeps demanding. "I am not going to pay for that f*&%&$# wall," Fox told Fu- sion's Jorge Ramos. "He should pay for it. He's got the money/ We all remember Jorge, right? He tried to take over a Trump rally by shouting down Trump, claiming to be a Telemundo "journalist." Trump responded by de- manding an apology, saying Fox's use of the F-word was horrible. Also, Trump stated (and he's correct}, "If I did that, there would be an uproar." The former president of Mexi- co is a class act, is he not? Chuck Schamer is So, So Right U.S. Senator Chuckie Schum- er, D-NY, is so correct about putting the squeeze on airlines that don't offer enough leg room. Schumer plans to in- troduce an amendment to an FAA bill that would mandate 35 inches of space between each seat. He stated, "The average passenger feels they are being treated like sar- dines, squeezed and squeezed and squeezed. Travelers are not happy." Bottom line, said Schumer, "... everything is be- ing taken away, and nothing bothers people more than the fact that there is almost no leg room." Schumer better move fast on this because if something isn't done, things will shrink even further. @ by Girard A. Plante Growing up in the Old Neigh- borhood, as we Uticans refer to our birthplace years after relocating to various commu- nities or other states, we were exposed to colorful characters from the WWI generation who immigrated to America from European nations. I've shared rich stories about some of my el- der friends in previous columns. Today, I share another of my experiences with a longtime friend of my generation. Joseph Tedesco grew up with his five siblings and parents in the Old Neighborhood in our hometown of Utica, New York. I got reacquainted with Joe upon my inaugural entrance to Facebook last May, whereby my interest in his travails spanning three decades were intensified by his regularly sharing photos of sausage-making and Italian dishes. Facebook comments from our mutual friends and Joe's family desperately seek a delivery of the prized "Sausage in Oil" that he displays from the unique and laborious process he uses-- first drying, then packing the pre- cisely measured links in canning Ball Jars, and finally drowning the links in olive oil. Joe sends 80 pounds of prized Sausage in Oil each year to family and friends. ~I'his year's mild winter (Indiana} lowered my sausage output to 40 pounds," he says. Joe makes his Sausage in Oil similar to his paternal grandfa- ther Giuseppe, who came from Potenza, Italy, to America in the late 19th century. He frequently visited Joe's large Victorian childhood home on weekends to use the spacious attic. "My grandfather rarely spoke to me and my brothers and sisters when he arrived at our house. He went straight to the attic. I wondered what he would do, so I investigated by quietly walking up the long dark stairs. Joe was amazed to see the meticu- lously placed strings tied to the attic's long rafters. The clothes- line schematic held dozens of homemade sausages drying in the cold, dry winter's air. "My grandfather butchered his own pigs and goats. He never tossed anything in the trash. Whatever he had in the yard was put to good use." For example, dandelions and wild onion scallions were easy yard pickings and a staple in spring salads. Joe adds: "Even the blood from the animals he butchered he used to make blood pie. We call it peasant food nowadays." Joe's father, Richard, con- tinued the old world tradition, making sauce, meatballs and braciole (bree-zshole} on Sun- days. Because his mom Patricia is half Irish, she had to learn how to cook many of the coveted Italian dishes. Richard never strayed from the kitchen. "The tradition didn't break in my family. We (Joe and his siblings} watched my dad cook. He was often in the kitchen." Richard passed away at 80 in 2011. Much of the credit for Joe's delectable cooking is heaped on youngest sister Maria. "When- ever I need to know something, I call her. She's got it all." He refers to Maria as "the vault" because "Maria saved all of my dad's recipes from our Nonna." Credit also goes to Patricia, a retired educator, who taught Joe how to properly can the tomatoes that he grows in his vast vegetable garden. "My mom is instrumental in all things canning for me, says Joe. He grows San Marzano tomatoes with seeds imported from Italy. Joe is also passing on the tradition of Sausage in Oil-mak- ing, canning tomatoes, baking homemade bread, and learn- ing to cook the ethnic dishes such as zucchini flowers, to his 13-year-old daughter Isabella. "She loves to eat the food, but she doesn't yet have an interest in making it a11. Someday she'll catch the value of her history." Joe's 30-year-old son Antoni is beginning to cook Italian dishes he learned while visiting his dad in Indianapolis. While the passion to create classic Italian foods came from his childhood, Joe started mak- ing Sausage in Oil only seven years ago. "You e got to watch people doing it. It's an art. I call friends from Utica who make Sausage in Oil for tips, but it's mostly trial and error. I learned that way." Ideal weather Conditions for Sausage in Oil-making are vital. "It's got to be 40 degrees or below, or bacteria grows ,on the sausage. No moisture in the air. I hang the sausages in my garage. The perfect environment is Upstate New York because of the constant coldf Joe claims. Those longtime friends in Utica who know how to make the Sausage in Off? ~l'hey ask me to send them my homemade sausage," he laughs. The 54-year-old veteran of the United StatesMarine Corps is a Federal Investigator-Negotiator for the Equal Employment and Opportunity Commission. He and Isabella vacation every summer in Boston and Hyan- nis with friends from Franklin, Mass. They always visit their favorite North End restaurants Artu and Pagliuca's. Before we ended our nearly three-hour phone conversa- tion that included part remi- niscences and part interview, Joe offered another sentiment about his love of his rich fam- ily traditions, and present-day realities. "My right of passage was holding the goat on the car ride home from the farm for Easter. And living in the Midwest, there's no Italian res- taurants. Only Olive Garden. If you want real Italian food, I gotta make it."