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FROM THE EDITOR On Potlucks

by Dorothy Archer

There is always lots of hooting and hollering at cafés as people accept or
protest their turn to go to the buffet. It isn’t fun to be last and it is less
fun to find that, like Mother Hubbard’s cupboard, the dishes are bare, or
nearly so. Why? Do some people take too much? Or do some not bring
enough? I was once told by a person who had attended many potlucks
that one should bring enough for eight. That is eight servings, not eight
tablespoons. So if the recipe says “Serves 4”, double it. Presuming there
will be enough food, the fun of a potluck is not knowing what will be there.
Everyone, no doubt, has gone to a potluck of no salads or lasagne only.
Remember the party at Marg Whelan’s when there were five or six dishes
with salmon - salmon sandwiches, salmon salad, salmon mousse. One
evening there were few desserts but this was rectified at the next café
when desserts abounded. So why not bring a dessert one time and a first
course the other?

Preparing Folk Dancer Online is rather like a potluck – what to present to
suit the tastes of the readers? There is a mixture in this issue and you can
decide which course it is.

Rachel Gottesman, Stefania Miller, Olga Sandolowich and Carole and Nate
Greenberg pay tribute to Hy Diamond who died November 25th. They
mention dances associated with Hy; my favourite was Highlife not only for
the fun of doing it but also for the energy and joy Hy put into it, as with
anything he led. May he rest in peace. Olav ha-Sholom.

Sheryl Demetro and her sister, Lynn Morrison, are enthusiastic hikers and
each year finds them hiking in some part of the world (although one year
they fooled us by taking a cruise). Last year they were in northern Spain
on The Camino and this is your chance to get a taste of the trail that so
many think they would like to do except it seems so daunting.

Nancy Nies entertains with more stories of multiculturalism in Bakersfield,
this time the Jewish sector. And even though the photo shows Paul (on the
right) from an unusual perspective, you will recognize him by his enthusiasm
for the dance. Here is the recipe for the Polish dish of liver and onions
that Ruth Ostrower spoke so highly of in the October issue. As with any
potluck, you can pass it up if it isn’t to your liking, but I know there are
those who will read it with glee. Andy Lipchak returns with a tale of his
adventure learning Scottish Country dancing, and Carole Greenberg has
written about the very popular Venezuelan café and there are photos so
we can re-live it.

As usual, you can catch up with your friends and acquaintances in the
Grapevine. This is the dessert. Get it? Grapes, Grapevine!

Folk Dancer Online — R e t u r n t o Table of Con t e n t s www.ofda.ca