On Writing Final Thoughts

So many times in life when you hear the name of a successful person you often think of their achievements and their popularity rather than their story. Stephen King, for example, is a man with many a novella to his name, but rarely do we think about his origins, his struggles, or his personality. The belief that Stephen King woke up famous one day is ludicrous and thinking that his book "On Writing" will give you the keys to stardom is equally so.  King's book teaches you what it means to be a writer and that a good author is only as good as his tenacity and love.

There are three important lessons about writing I learned from King while reading his book, the first one being to remove the non-essential. There are plenty of times when I'm writing that I find myself adding in as many adjectives and adverbs as I can in an attempt to make my story "come to life," King's memoir brings up the importance of removing a majority of those things because chances are they aren't part of the story. A notable example of this is when King meets John Gould and receives the following piece of advice from him, "When you write a story you're telling yourself the story, when you rewrite, your main job is taking out all the things that are not the story" (p. 57)

Gould's words struck a chord with King and they must have with me as well because lately many of my stories have been focusing on the essential details, the who, the what, the why, rather than just relying on excess words to carry the imagery and tone of the story.

Going along with the the theme of writing and rewriting, the second lesson King's book taught me was not to worry too much about the technicalities. It sounded absurd to me at first, I thought "How can you be a good writer if you don't have things like good grammar?" It wasn't until I read more of the book that I began to truly understand King's ideas on how to use your creativity first and then take the time to edit. 

King states at one point that, "The object of fiction isn't grammatical correctness but to make the reader feel welcome and then tell a story." (p. 134)   This was the first part of the story where I felt like I'd learned something truly profound in terms of writing, because I tend to treat every first draft like it's my final one and more often than not that constant search for incorrect grammar and better wording hinders my creative flow and gets in the way of turning in anything at all. King's advice has not only given me a new thought-process, but a better writing structure as well as I can now put down all my ideas fearlessly and go back and revise them when I'm in a more tactical mindset.

The third lesson I got from "On Writing" is that no matter how talented you are or how dedicated to your craft you may be, you will always have a critic. It's a fact of life that there are mean people in the world, but it's still enough to hold me back from putting myself out there and doing what I like, of course I'm the only one who feels this way, in fact King himself was in this same boat at one point or another before he came to a very important conclusion.

"I have spent a good many years since-too many, I think-being ashamed about what I write. I think I was forty before I realized that almost every writer of fiction or poetry who has ever published a line has been accused by someone of wasting his or her God-given talent." (p. 50) King's outlook about criticism is direct and to the point, it exists and that's that. Taking the finality of this statement into account I came to my own conclusion; critics will be there no matter what, so it's really just a matter of whether or not you want to keep doing what you love.

One last thing that really spoke to me in this book is this one specific quote, "It starts with this: put your desk in the corner, and every time you sit down there to write, remind yourself why it isn't in the center of the room. Life isn't a support system for art. It's the other way around." (p. 101)

I'm not a professional writer, far from it in fact, but this quote and its context spoke to me in a very personal way. When King took his office and turned it into a living room, pushing his desk into the corner instead, I felt it was symbolic of not letting your life be dominated by your inner-demons and opening up to those you care for and changing the center of your life just like he changed the center of his room. As someone who has walked the long road to recovery and has had to make that difficult search for their center, this quote is incredibly important to me.

Now, if all of these reasons aren't enough to get you invested in the story, here are a few more reasons I think that every reader, writer, and Stephen King fan, should read this book....

Number one, for every aspiring writer this book gives you a set of easy to understand tools to help you improve your writing, whether you're in the process of writing a 300 word novel or if you plan on taking a writing class next term, King's toolbox gives readers an in-depth look at what it means to write a good story.

Number two, King's book is easy to read. If you're worried that a memoir made by a famous author will read like a formal essay on "how to write horror-fiction," it's not. King's book is written in a conversational tone that makes you feel like you're speaking to the man himself, the way King explains things by using his own experiences or thoughts makes all of his lessons memorable and enjoyable and always eager to turn the next page.

Finally, "On Writing" leaves an impact on you. The moments King relays to the readers are full of embarrassment, hilarity, sorrow, shame, and love. It's a book that not only teaches you about what it means to not only be the writer of a book, but of your life as well. This book leaves you with a new outlook on life, it teaches you to appreciate who you are and where you come from, and it makes you realize that anything is possible.

10 Questions With Tinamarie Ivey

When America closed down during the midst of a global pandemic, millions of people had to make a crucial change in their everyday lives. Among these masses were the thousands of teachers and professors who were now turning their homes into classrooms and working harder than ever to make sure their students are getting the most out of their online learning.

One of these teachers is Tinamarie Ivey, a theatre professor at LBCC who has spent 10 years with the community college supporting the use of drama in the classroom as well as providing learning strategies and suitable environments for ELL students. Ivey is passionate about what she does and has been committed to making sure she provides the best for her students, even when her usual class style has changed. 

How have you been teaching theatre online? 

As a faculty member, I have developed open educational resources (OER) that implement high-impact, culturally relevant/inclusive, collaborative projects in support of open education and reduced textbook costs for students.  In addition, I have built and developed online courses and currently teach remotely.  Because of this my transition to teaching this quarter online has been relatively smooth.  Zoom meetings have made it possible to create classroom participation in real time – though not ideal since being in a classroom is always preferred.

Has your teaching style been impacted at all?

My teaching style has been impacted in ways that affect my ability to engage with students in the classroom by utilizing cooperative learning structures.

How has class participation changed with online learning?

I feel fortunate to have very motivated and conscientious students enrolled in my courses.  Participation in the form of Zoom meetings has been fairly good, I would say on average approximately 85% of the class is present and engaged.  Occasionally, there are students who must go to work but can view the recorded Zoom meetings at a later time.

Is working at home better or worse than you imagined?

Working at home has turned out to be better than I thought it would be, though I miss being in the classroom.

Aside from doing everything at home, what was one of the biggest changes you had to make in the curriculum this term?

One of the biggest changes I had to make in the curriculum was to incorporate materials that would need to be completed during Finals Week.

What has been one of your biggest challenges with teaching online?

I think the biggest challenge with teaching online is trying to establish a sense of community in the classroom.  I honestly believe that joy needs to be present in all learning environments, teaching remotely makes that a real challenge.

Do you have any motivators to help you get through the rough spots?

I do not know if I could say this is a motivator, I can just say that I try different things to grab students’ attention and interest and whatever sticks to the wall is a keeper.  For instance, at the end of every class we sing a song together – yes, that probably sounds juvenile, but I’ll tell ya, the students participate and we end with laughter and joy – that turned out to be a keeper.

Has this new form of teaching affected the way you feel about your subject or career? 

No.  We are experiencing a difficult time on many levels but we are experiencing it together. I love being a teacher and the subject matter I teach.

The expectations for K-12 students’ education have decreased over the course of the pandemic, but how much trial-and-error do you think should be allocated for college students?

I think we’re all trying to make this work, students and educators; I can’t speak to the K-12 situation but I will say that college students are going to school to improve their future and I believe that most students are sincere in acquiring the needed knowledge to be successful in their chosen careers.

If classes are online again next term how will you feel?

Well, it’s not ideal but honestly, we need to be there for our students and that’s the attitude I maintain.

How will COVID-19 change the way you do in-class lectures? Will it take some getting used to again or will it be a breath of fresh air?

I will be thrilled to be back in the classroom and would not find the adjustment difficult from teaching remotely.

What changes would you like to see for online educating?

I think all instructors should have online teaching mentors; perhaps a senior instructor who can support newer instructors in coursework delivery systems and approaches.

What’s one of the best ways students can minimize their struggles in your class this term?

Time management is important in any person’s life but right now students need to find ways to keep track of their time as well as caring for their mental health, which might help them cope with the severe challenges that they are experiencing.  

Finally, what advice would you give to a struggling teacher right now? 

I hope all of us educators can remember that we play an especially important role in our students’ lives; our struggles are their struggles.  This is a temporary situation; teachers are creative and dedicated to their work, we will prevail and come out the other side of this because we are mentors, it is what we do.

At A Glance:

Tinamarie Ivey

Occupation: Theatre Arts Faculty at LBCC.

Education: Undergraduate at California State San Bernardino, Graduate School at Humboldt State University.

Classes: Performing Arts, specifically Theatre Arts.

Years at LBCC: 10.

Hometown: Born and raised in Southern California.

Other Interests: Ivey has a deep interest in experimenting and implementing ideas and practices that support innovative learning and cultural competency.

Postcard From the Future: An Orchard Called Eckert's

Before I moved to cool, coastal Oregon, I lived in flat and humid Missouri, where the only refuge my family found from the harsh sun outside was in the loving embrace of an apple orchard called Eckert's. 

The sun’s heat was pitiless and the temperature soared into the hundreds by mid-afternoon, but that only made the trip to Eckert’s better. The crisp apples and cool corn stalks that rose high enough to touch the sun’s glaring rays could only be appreciated during this time of year. 

My first trip to the orchard was in the first grade, when my Girl Scout troop headed there for a field trip. It was a long hour and a half drive from our suburban town of Maryland Heights to rural Belleville. As soon as our troop leader pulled into the parking lot, however, every girl in the car was no longer bouncing up and down with restlessness but now with excitement. 

That day was one of the best of my elementary school years as I stuffed my face with biscuits and apple jam until my stomach hurt, only to completely forget about it as we sang our troop songs on a tractor ride through the fields of fresh vegetables and navigated through the corn mazes. That field trip was the beginning of a new tradition for me and my family as I went home that night and begged my mother to take me again sometime. 

The farm is nestled atop a large, grassy knoll known as “Turkey Hill.” The trek up used to wear me down as a child, but the roll back down made it well worth it. The restaurant sits in front, the incredible aroma of the family’s famous apple pie always drifting out the front doors. That’s probably why every time I’ve gone there’s been a wait! 

The inside of the restaurant is what you’d imagine your great-grandmother’s dream kitchen to be like; dark wainscoting wrapped around well-loved floral wallpaper, family portraits lining the walls, fresh flowers planted inside barrels, and the scent of fresh-baked biscuits not far in the distance. 

The food there is to die for, they have everything from mac ‘n cheese to chicken and dumplings and it’s always been good enough to keep my finicky family from arguing over lunch. Sitting at the table you can see the carnival rides down the western side of the hill. As a little girl this sight used to make me scarf down my meal to get my family moving faster towards the ferris wheel, a custom that would eventually be carried on by little brother. 

The carnival is where I went through my first haunted house and where my little brother had his first pony ride. It begins in late summer during blackberry season and carries into the fall til after Halloween. There’s a petting zoo full of goats and cattle, a face-painting station, a scaled-down ferris wheel that gives you a view of the orchard, tire swings, a corn maze and tractor rides. It may not seem like a whole lot, but for only a $6 admission fee you have access to all the games and rides, which was enough to keep me running around for hours, or at least until I was too sunburnt to keep moving around. 

The orchard isn’t just for kids and families though! Some nights, the small concert stage near the restaurant comes to life with the sound of smalltown bands with soft acoustics. Young adults sit outside with a Bud Light to ward off the heat and watch as the fireflies congregate around the quieter parts of the farm, creating the pinnacle of a summer night in Missouri. 

Right now, as I’m stuck in isolation with my family, I can’t help but think about all the things I might’ve taken for granted before this quarantine began. Those impromptu family trips to an orchard are among some of the many items on my list. 

That’s why when this pandemic is over I think I’ll break tradition a little and spend my next trip there memorizing and savoring all the little things I love, rather than rushing through to get to my favorite parts. I have a feeling my next trip there will be one of the most memorable ones, not because of the food or games but because I’ll rediscover all the things I appreciate so much about the world. 

At A Glance:

Eckert’s Orchard

Where: Belleville, IL, 20 minutes from STL. 

What: An orchard offering pick-your-own crops, a restaurant, greenhouse, and gift shop, with seasonal events for children and adults.

Status: Open for curbside grocery pickup.

Official website: Eckerts.com

Best way to get there: Fly into St.Louis and take IL-15 E for 19.8 miles.

Admission: Field Access is $1 per person, children 2 and under are free. 

Where to eat and stay: Eckert’s Country Restaurant is on the property and there’s a Drury Inn and Suites 5 miles from the city centre.

Cooked With Cannabis Review.

“There is a revolution taking the cooking world by storm, and it’s all because of this star ingredient: Pot!” - Kelis.

Not long ago I was looking for something to dull the pain of quarantine and found myself on Netflix looking for something to watch. That’s when I found it -- “Cooked With Cannabis” -- a cooking competition whose title immediately had me calling up a friend and sitting down for a Netflix Party as we watched in pure amazement as gourmet chefs combined their elegant dishes with the sticky-icky.

 The premise of a cooking competition centered around weed may seem strange, but take it from someone who doesn’t have a whole lot of knowledge on marijuana, this show is really fun to watch. First airing just a few weeks ago on April 6, the series only has six episodes in its first season, but it's off to a strong start.

The show is  hosted by popular musician/chef Kelis, along with Portland’s very own cannabis culinaire, Leather Storrs. Together the two of them show the world that the once-feared drug now has many uses outside of just a joint. 

A basic synopsis of each episode: three chefs compete for $10,000 by cooking up a three-course meal with some amount of weed laced into the mix under a certain time limit. A panel of four judges, along with the show’s hosts, judge each meal one at a time before selecting a winner at the end of the episode. 

It has the basic gist of a regular cook-off. So what makes this show different from a regular cooking competition? There’s the weed, obviously, but there’s also a lot less stress and pressure in these competitions. Unlike series such as Chopped and Iron Chef, all of the cooks and judges are laid-back and provide an aspect of wholesome, feel-good humor that kept me laughing throughout each episode. 

Another wonderful thing this series brings to the table are the contestants. All of them are unique and fun and it’s not hard to find yourself rooting for all of them within the first five minutes of the episode. 

One last thing that’s so noteworthy about the series is the almost perfect balance of culinary and weed expertise. The regular onlooker may skim past this title screen and think, “Oh a show about stoners cooking,” but I assure you, that’s not the case. 

Joel Keller, an author for Decider wrote, “People don’t realize that the woman who brought us the phrase ‘My milkshake brings all the boys to the yard’ also studied as a saucier at Paris’s famed cooking school Le Cordon Bleu from 2006-10.” Keller’s words demonstrate that despite how lighthearted and silly this show is, the cooking is still a pivotal part of the show. 

As wonderfully mellow and humorous as Cooked With Cannabis is, I’d be lying if I said it wasn’t without setbacks. 

One flaw that is noticeable after the third episode is the repetitiveness. Even with the change of judges, contestants, and food theme, the show’s subject matter is so specific that it’s hard to keep things fresh and interesting and as a result previous content is doomed to repeat itself, making the viewer’s interest gradually plateau. After the first few episodes of seeing the chefs use different amounts of THC and CBC and having them give the same explanation of what they do, the appeal of a weed-inspired cooking show starts to die down and become pretty formulaic and lacking in zest. 

This show’s second weakness is the judges. The judges are a cast of colorful, humorous, and familiar faces that are very enjoyable to see, but despite all the joy they bring throughout the show, they really falter when it comes to their roles. None of them seem to have any culinary knowledge of their own and when a well-prepared, well-plated dish comes before them to be judged their comments are usually reduced to a simple “good” or “bad” or occasionally they don’t even know what they’re looking at. This flaw can hit pretty hard on the show’s immersion and investment, especially in the episode’s final moments when a winner is decided.

To sum it up, Cooked With Cannabis is a fun, lighthearted show that caters to a lot of modern day humor and interests, and while it may not be on par with the likes of Master Chef, it can still make your mouth water with its beautiful recipes while blowing your mind with its fascinating chemistry lessons. 

At a Glance:

Cooked With Cannabis

Starring: Kelis, Leather Storrs

Summary: Three gourmet chefs cook using weed as an ingredient.

Rated: MA for some strong language and the use of recreational marijuana.

Streaming on: Netflix

Distributor: Netflix

Rating: 3.5/5

Lessons From Stephen King.

Stephen King is one of the most notorious horror novelists, a true maestro of the macabre and grand master of gore, so when I began reading his very own memoir I became quite invested in seeing a whole new side of King outside of his dark narratives.

"On Writing" is an amalgamation of King's experiences and memories as well as his tips on how to be the best writer you can be. The best thing about this book is easily the tone he uses while writing it, like you're sitting next to him on the porch listening to him reminisce on his greatest achievements and failures while giving you advice on how to make the most out of what you're doing. In other words, the book doesn't feel condescending or like you're taking facts from an expert, it feels natural and encouraging listening to King talk about how he overcame struggles with writing some of his most notorious books such as "Carrie" and how it was his loved ones who pulled him through it.

King's book also provides a toolbox, a very useful one that isn't used for maintaining cars, but rather for maintaining good writing. Every writer directs a certain amount of emphasis on certain parts of their toolbox and for me two of those parts are style and vocabulary. King describes vocabulary as something you shouldn't put much conscious thought into, "Remember that the basic rule of vocabulary is use the first word that comes to mind, if it is appropriate or colorful. If you hesitate and cogitate, you will come up with another word- of course you will, there's always another word- but it probably won't be as good as the first one, or as close to what you really mean." (118)

 I think this tool means so much to me because hesitancy is the number one roadblock for me when it comes to writing, I have all these ideas in my head and then all of a sudden, a wall of uncertainty comes down and I find myself redoing everything with less joy than before. King encourages you to avoid this scenario by speaking what comes to mind, by being direct and sincere with your words because it's what you want to say. Writing is an art form, a way of expression and interpretation, and you should never settle for less than what you truly want for that.

Another tool that I really value is adverbs. King compares adverbs to dandelions, one of them makes your yard pretty and unique, but too many of them will cover your yard and make you realize they're truly weeds. The reason I'm so drawn to adverbs is because in my writing I often feel the need to make things as picturesque as possible, so that the reader never feels slighted of any emotion or detail, but King makes it known in his book that it's better to keep it simple and not overrun your book with detail because, "fear is the root of most bad writing." That's a quote I'll keep with me for a long time and I owe it to metaphorical toolbox full of writing tips.