4A • January 12, 2018 | Cannon Beach Gazette | cannonbeachgazette.com
Views from the Rock
The practice of practice
CANNON SHOTS
R.J. MARX
EVE MARX
T
o capture a collagist in words is a
real challenge for a writer, much
less a newspaper writer.
Rex Amos “cannot pass a scrap of
paper on the sidewalk without stooping
over to pick it up and examine it for col-
lage possibilities,” reads an introduction
to his work. “His friends have been em-
barrassed repeatedly by his stopping to
rip years’ worth of pasted posters from
public walls, layers of glutted paper and
glue so heavy they wrapped themselves
around him as he fought them into sub-
mission.”
But lest I linger on the image too
long, with Rex Amos, it’s first things
first. Or maybe it’s first things before
first things.
There’s enough to write about Amos
to fill a few storage rooms at a universi-
ty, and that’s where they keep his mem-
oirs, images and miscellany. (In his case
“miscellany” gains wide berth from his
imagination.)
When I saw Amos at Cheri’s over the
holiday (see “Stammtisch,” View From
the Porch, this page at right), he told me
his colleague Graham Patrick Conroy
died on Dec. 21. Amos and Conroy — a
fourth-generation Oregonian, war veter-
an, longtime member of the Baha’i faith
and a philosophy professor at Portland
State University — co-founded Preli-
minism, the philosophy they described
as “the theory and practice of practice.”
‘Practice Preliminism’
Amos studied at Portland State Uni-
versity, majoring in philosophy and lit-
erature. He and Conroy became friends
in the 1960s, when Portland was a fer-
tile creative melting pot where philoso-
phy and literature often converged. Bud
Clark was still years away from becom-
ing mayor, but his Goose Hollow Inn
tavern provided a gathering place for
young creative types.
According to a 1985 profile of Amos
and Conroy, the initial Preliminist ob-
servations were recorded in a small
notebook. The notebook was washed
with Rex’s shirt. One word remained
legible, “Nothing.”
Preliminism, which could be defined
as a contemporary philosophy or an on-
going joke, posits that “practice makes
practice.” Preliminism’s central truth,
wrote Conroy in “Tentative Notes To-
ward an Archive of Preliminism,” is that
everything is preparation for the real
thing, but the real thing never comes:
“Rehearsing for the stage, but there is
no stage, only the rehearsal.”
According to Amos in a remem-
brance, Conroy lived this philosophy,
including sporting “PRELIM” vanity
plates on his car, and wearing a “Prac-
tice Preliminism” button on his sport
coats.
The richness of their friendships
crossed cultural and social boundaries,
charting a path dotted with characters
as diverse as the King of Sweden and
the mythically reclusive author Thomas
Pynchon.
According to Amos, Conroy spent a
A German word can be used to describe the camarade-
rie in Cannon Beach.
So what is
‘Stammtisch,’
anyway?
PHOTOS COURTESY REX AMOS
Graham Patrick Conroy and Rex Amos, founders of Preliminism.
Preliminist Time
by Graham P. Conroy
1. The Preliminist knows that
the speed of reality is zero.
2. In Preliminism it’s earlier than
you think.
3. The Preliminist says, “I’m
only dying” to remind himself
that life should be considered
in terms of what is a waste of
precious time, which is to say,
there is plenty of time when
you know you are always be-
ginning.
4. When asked about time run-
ning out for him, Satchel Paige
said, “Don’t look back, some-
thing may be gaining on you.”
5. Preliminism is like setting
your clock for daylight savings
time — you jump ahead to
catch up.
6. I was always on time, then I
realized how late I was.
night on a Persian carpet in Lake Oswe-
go with Pynchon on the condition that
he didn’t write about it. They met up
with the Dalai Lama at the Shilo Inn in
Seaside in 1984, Amos recalled, where
they waited among hundreds of faithful
before each received a blessing.
“Conroy also took great pride in
being the oldest member of the Jackie
Chan Fan Club,” Amos wrote. “He trav-
eled to China and Hong Kong several
times to meet with Jackie Chan includ-
ing joining the crew during filming of
‘Rush Hour 2.’”
Conroy was recognized upon his re-
tirement with an official city of Portland
proclamation of “Practice Preliminism
Day” on March 9, 1990. The celebra-
tion held at Goose Hollow Inn has been
recognized annually ever since. “Mayor
Clark’s official city seal with its red rib-
bon has gone missing but its memory is
held in perpetuity,” Amos recalled.
Seeing the tunnel
In this day of big and bigger nuclear
buttons, bully-bluster and true lies, we
See it
The work of Graham Patrick
Conroy and Rex Amos is part of
a larger retrospective present-
ed by the Hallie Ford Museum
of Art at Willamette University
for conceptual artist MK Guth.
The installation presents books,
manuscripts, letters and diaries
from Willamette University’s Ar-
chives and Special Collections
at the Mark O. Hatfield Library,
including those of Amos and
Conroy. Featured from Amos’
collection is the document
“Tentative Notes Toward an
Archive of Preliminism.” The
first 10 pages from “Tentative
Notes” have been selected
to be read aloud during the
performance component of
the opening. Amos’s original
document, along with related
newspapers and other notes
from the collection, will be on
display in the Hallie Ford Muse-
um of Art as part of the exhibit,
which is on display from Jan. 23
to April 1.
need pacific — in the lowercase sense
— and quick-witted believers like Con-
roy and Amos.
“Life is art and it is in the world of
art that philosophies of living abound,”
Conroy wrote in Preliminist Time. “The
purpose of practice is more practice.”
The secret of a lasting philosophy is
its ability to reach out to future genera-
tions with enduring truisms.
And what more appealing philoso-
phy that always puts us at a new begin-
ning? That is the essence of an optimist.
Add to that a cold beer from the
Goose Hollow and you’re in Portland
Nirvana.
“We are all practicing for our role in
the drama of life,” wrote Conroy. “Pre-
liminism is seeing the tunnel at the end
of the light.”
Contributions in Conroy’s memory
can be made to: Portland State Uni-
versity Alumni Association Scholarship
Fund, PO Box 1326, Portland, OR
97207.
D
uring the winter months when the chance of
crowds is low, we like to hit our favorite Cannon
Beach coffee shops on the weekends, tourist
style. That’s when you can really stretch out and take
your time lingering over your latte at Insomnia or Sleepy
Monk, or tear off a hunk of that terrific baguette they
make at Sea Level to go with your Americano, a la the
perfect Parisienne petit déjeuner. I admit in the winter
months I sometimes wonder if I’ll ever get off this coast
and visit once again Tortolla or St. Barts. Then I remind
myself I don’t have to go far to have a vacation-like
morning coffee right here in Cannon Beach.
We hadn’t seen some arty friends of ours in awhile.
They are ambitiously early-risers (or insomniacs, I
haven’t asked)
who set out in
all weathers
VIEW FROM
on long walks
THE PORCH
before dawn. I’m
intrigued by these EVE MARX
ghostly pilgrim-
ages they make
around a big loop. Through their telling, I learn about
out baby seals and other flora and fauna they observe,
things only really seen before sunup.
We exchanged a brief volley of messages about a
meeting place. It was determined our meeting would
take place at Cheri’s Café because that is their only
place.
Cheri’s is open every day except Wednesday. That’s
the day they are closed. They open at 8 a.m. It was about
10:30 a.m., when we met up with our friends, which for
them was more like time for lunch. He ordered the soup
of the day, a chowder, while Mr. Sax and I had Amer-
icanos. I ate a cookie while Mr. Sax also had Cheri’s
signature breakfast sandwich.
I asked about them about that morning’s walk and
heard they’d made friends with some dogs despite not
really being dog people. I found out they walk in sun,
rain, sleet, hail, wind, nothing deters them. They some-
times walk in pitch dark. Quite understandably, they
object to overnight outdoor lighting because it spoils the
picture.
We had to wait for a table to open because they sit
only at one. It’s the table with a sign on it that says
Stammtisch. To read what that meant, I had to put my
glasses on.
Stammtisch, I learned, is a German term describing
an informal group meeting that takes place held on a
regular basis at the same table and the same spot. A
Stammtisch is not a structured meeting, but rather a
friendly get-together that can occur quite randomly. Tra-
ditionally, the meeting table is marked with a somewhat
elaborate sign reserving it for regulars. The table of our
friends is the Stammtisch table at Cheri’s.
So it’s a big deal we get to sit with you at this table,
I said to our friends. We’re getting the royal treatment.
I’m not sure, but I think behind me, Cheri might have
been rolling her eyes. Our man friend even has a par-
ticular seat he always takes at the table. I think there
should be a a plaque on it that says “Reserved.”
This is where it all happens, he said. We all laughed
and lifted our soup spoons and coffee cups to the spirit
of Stammtisch.
Taking a look at some of our favorite wines from last year
A
s we bravely journey forth
into 2018, it’s a perfect
time to pause and reflect
on those wines which made 2017
a year which include both new
favorites and long-time favorites
that delivered another exceptional
vintage.
My staff and I selected our 12
favorite wines of the past year. Here
are The Wine Shack’s “Best Wines
of 2017.”
1. Puffin Pinot Gris 2016. Yes,
it’s our own wine, but Puffin Pinot
Gris earned a platinum award,
double gold award, earned “best of
class” and was written up in Sunset
Magazine. This luscious pinot gris
delivers a soft amber color with
flavors of apple, melon, pear and
honeysuckle. This wine is amazing-
ly good. We have about 25 cases or
so left, so get it while you still can.
2. Shea Wine Cellars, Shea
Vineyard 2014 Pinot Noir. Made
with fruit from their famous estate
vineyard, “Shea Shea” offers clas-
sic Oregon pinot noir notes of red
cherry, black cherry, with hints of
Publisher
Kari Borgen
Editor
R.J. Marx
Circulation
Manager
Jeremy Feldman
Production
Manager
John D. Bruijn
UNCORKED RAMBLINGS
STEVEN SINKLER
blueberry and earth. An incredible
wine.
3. Roco “RMS” Sparkling Brut
2014. Not many sparkling wines stop
us in our tracks, but RMS isn’t your
average bottle of bubbly. A blend of
pinot noir and chardonnay, RMS is
made using the “traditional method,”
similar to Champagne. This sparkler
is crisp with gentle flavors of apple,
pear and baked bread. A delicious
wine for special occasions.
4. Reustle Prayer Rock “Masada
Bloc” Syrah 2014. Don’t tell Walla
Walla or Red Mountain, but the Pacif-
ic Northwest’s best Syrah is made in
southern Oregon. This medium-bod-
ied wine is loaded with flavors of
black cherries and smoked meat.
Our staff is having a love
affair with this wine and we aren’t
ashamed to admit it!
Advertising Sales
Holly Larkins
Classified Sales
Danielle Fisher
Staff writer
Brenna Visser
Contributing
writers
Rebecca Herren
Katherine Lacaze
Eve Marx
Nancy McCarthy
5. Stoller “Reserve” Chardonnay
2015. In case you haven’t noticed,
Oregon’s Willamette Valley has
quickly become one of the world’s
top chardonnay producing regions.
Sophisticated flavors of citrus, white
flowers, baked bread and oak com-
bine to make this wine a stunner.
For those of you who “don’t drink
chardonnay,” that’s fine as it leaves
more for us!
6. Sleight of Hand “Illusionist”
Cabernet Sauvignon 2013-14. We’re
not sure how Winemaker Trey
Busch continues to turn out Walla
Walla’s finest cab sauv every year
(and at such a reasonable price) but
we’re glad he does! Packed with
flavors of black cherry and blackber-
ry, you’ll pick up secondary flavors
of black tea, smoke and cedar. You
should cellar this as it ages toward
perfection, but you won’t, will you.
7. Lemelson “Thea’s Selection”
Pinot Noir 2015. Wow! Lemelson
delivers another elegant pinot noir.
A bit lighter than their 2014 which
earned world wine recognition,
Lemelson’s 2015 Thea’s Selection
CANNON BEACH GAZETTE
The Cannon Beach Gazette is
published every other week by EO
Media Group.
1555 N. Roosevelt, Seaside,
Oregon 97138
503-738-5561 • Fax 503-738-
9285
www.cannonbeachgazette.
com • email:
editor@cannonbeachgazette.com
SUBSCRIPTION RATES:
Annually: $40.50 in county,
$58.00 in and out of county.
Postage Paid at: Cannon Beach,
OR 97110
tantalizes with flavors of red cherry,
currant and black cherry along with
hints of spice. This is the perfect
wine for grilled salmon or pork
tenderloin.
8. K Vintners “Milbrandt” Syrah
2014. This might be Charles Smith’s
best Milbrandt Syrah ever. This
full-bodied wine explodes with
flavor of black cherry, black licorice,
smoked meats and spice. This wine
begs for pulled pork or barbecued
ribs. It’s a rock star, just like the
winemaker.
9. J Scott Grenache 2014. Pos-
sibly my new favorite wine! Made
from Rogue Valley fruit, this juicy
wine has flavors of cherry, strawber-
ry and red licorice. If you haven’t
tried Grenache before, it’s an easy
drinking, food friendly wine that is
a perfect companion for food. Trust
me, I’m a professional.
10. Bergevin Lane “Linen”
Sauvignon Blanc 2016. When does
a crush become an addiction? I’m
not sure when that transformation
happens, but I’m there. Linen Sauv
Blanc is my “go to” white wine
POSTMASTER:
Send address changes to Cannon
Beach Gazette, P.O. Box 210,
Astoria, OR 97103
Copyright 2018 © Cannon Beach
Gazette. Nothing can be reprinted
or copied without consent of
the owners.
(other than Puffin Pinot Gris) and
I’m not ashamed to say it. Apricot,
peach, kiwi, pineapple. … what
could be better? Oh, I know, it’s
under $20. Come in now.
11. Abeja Columbia Valley
Cabernet Sauvignon 2014. Yes, my
staff loves Walla Walla Cab! This
bad boy combines firm tannins with
flavors of black cherry, roasted meat
and sage. Let the wine linger long
enough and you’ll discover some
late arriving notes of dark chocolate.
Hell yeah.
12. Palencia Albarino 2016. My
favorite wine from Victor Palencia,
Washington’s newest winemaking
superstar. This delicious wine has
flavors of apple, pear, peach and
lemon zest with a crisp acidity that
just works like a champ. When we
pour this wine, people lose their
minds. I saw that a major wine
magazine only gave this wine 88
points. That wine reviewers needs a
time out.
Time for you to give them a
try! They won’t disappoint, we
guarantee it.
THE NATIONAL AWARD-WINNING