Page 16
January 25, 2017
Savoring
the
Richness
Greater New Hope Baptist Church
of Paterson’s World
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other, but they don’t cling. This
is what love looks like, and it is
important to good art and to good
seeing and listening.
One of the things I appreciated
about Paterson’s world is that it
is realistically diverse. Jarmusch
has said that he did not write Lau-
ra as a specifically Persian char-
acter, but he is a smart and clear
enough filmmaker to recognize
that Farahani was perfect for the
part; the fact that he had not origi-
nally conceived her as Persian did
not mean that she was necessarily
white. Farahani’s energy is right
-- she is luminous and smart and
obviously follows her own beat,
and her culture is part of all that.
So many films, even those set in
industrial cities like Paterson, cen-
ter whiteness, as though the city
has been bleached of people of
color. I grieve that this bears com-
ment, but Paterson’s world is rich
Sunday, 11:00AM
Saturday, 12:00 Noon
9:00AM to 5:00PM
Come Worship and
praise Christ with us!
Linda and Dr. Alvin Ellerby
with people who don’t look like
him at all. Like so many other
details of the film’s construction,
the diversity of characters makes
the film seem more awake. I felt
myself savoring the richness of
Paterson’s world.
Mostly, that is because Pater-
son savors it, in his subtle way.
His poetry (written by the poet
Ron Padgett) is simple and clear,
the product of an awakened soul.
I have long suspected that monks
who live a life of contemplation
are accomplishing more than in-
ner tranquility; they are offering
something to the rest of us. “Pa-
terson” suggests to me the same
thing about poets.
Darleen Ortega is a judge on
the Oregon Court of Appeals and
the first woman of color to serve
in that capacity. Her movie review
column Opinionated Judge ap-
pears regularly in The Portland
Observer. Find her movie blog at
opinionatedjudge.blogspot.com.
F OOD
5626 NE Alameda Street, Portland , Oregon 97213 • 503-207-7864
This original recipe combines all the best in an omelet and hash browns,
but improves on both, using taro root instead of potatoes an adding
lemon, lime and ginger to make a tasty centerpiece for breakfast.
Pan-Fried Taro Cakes
by
p aul a. n eufeldt
INGREDIENTS:
• 2 eggs
• 1/4 cup fine-chopped green onions
• 1/4 cup finely diced tomatoes
• 1 tablespoon lemon pepper
• 1/2 teaspoon powdered ginger
• 1/2 lime, juiced and zested
• 2 cloves garlic, peeled and smashed
• 2 cups grated taro root
• 1/4 cup grated sharp cheddar cheese
• White truffle oil for frying
DIRECTIONS:
1. Stir and mix together all ingredients in a bowl using a fork.
2. Use a large serving spoon to pour and shape each cake in a large
skillet, making 4 to 6 cakes.
3. Fry on medium heat for about 5 minutes or until lightly browned
on each side.
4. Serve immediately or refrigerate for up to a week (reheat in the fry
pan for a few minutes or for 1 minute in a microwave).