Return of the Dropout

By Todd Huffman/ Flickr

By Sara Bir

In three hours, I have a chemistry exam I might fail. I say “might” because I could cram desperately in the three hours between this moment and the time of my probable failing, and I’d rather spend those three hours doing something useful. Cramming is a deceptive word for panicking.

This feeling of looming academic doom is familiar, and I’m skilled at managing it calmly. Somehow I passed chemistry when I took it in high school, over twenty years ago. (“Somehow” was actually Betsy, my saintly lab partner, who happened to be the daughter of a chemistry teacher.) I recall very little about our curriculum—octets and ions and moles—but I remember sitting close to the window, because through it I observed the antics of a brazen woodchuck that lived in the woods bordering the school grounds. I also remember looking at the graffiti on my desk, which read, “Paige and Erin are DIKES.” They were not, as I knew firsthand, because Paige and Erin were two of my best friends. I also knew how to spell dykes properly, with a Y instead of an I, but it took me a few weeks of staring at the doubly incorrect slur on the desk before I realized I could simply erase it. If high school chemistry had tested me on groundhogs and stupid rumors and the ability to sketch various martyred saints in my notebook while listening to the Doors, I would have received an A.

And now, this exam nears. All these years later, I thought I had learned my lesson about chemistry class. Unlike the first time, I have applied myself as much as possible, because the topic is genuinely interesting to me—or at least the parts that have to do with cooking, because I am a chef. I’m teaching a charcuterie class next week, and deadlines loom: finish typing up the recipe packet, order duck legs and duck fat, drive all over town to purchase ingredients. Chemistry and charcuterie both require my full attention. My heart is with the pig.

Charcuterie is the art of preserving meat, most often through curing, smoking, or drying. Different chemical reactions make it all possible, sodium and nitrogen compounds mingling and swapping electrons in atomic versions of French kisses and extravagant, multi-player sexual positions. NaCl. NaNO2. KNO3.

Of course, I can’t write balanced chemical equations for what happens when you rub kosher salt, brown sugar, and sodium nitrite on a slab of fresh pork belly and let it sit for a week or so (some juniper berries, peppercorns, sage, and bay leaves are helpful, too). I just know that it happens. You put the dry cure on, flip the belly over every day to make sure it cures evenly, and, five to eight days later, it’s bacon. (You can omit the sodium nitrite, and the myoglobins in the meat won’t turn that hammy pink color, but the end result will still be delicious.) Then you rinse off the dry cure, at which point you can smoke it or cook it off in the oven. It’s not rocket science, but it is chemistry. What you wind up with is different from what you started out with.


Always chemistry awaits. Chemistry awaits because I don’t have a Bachelor’s Degree. I never wanted one, ever. I didn’t even understand the difference between an Associate’s Degree and a Bachelor’s Degree when I went off to college, because I thought college was for browsing for used cassette tapes at record stores and drinking gallons of coffee at noisy cafes while reading a stack of the local alternative weekly newspapers. I dropped out of college before I failed, which is like quitting a job right before they can fire you. This didn’t comfort my parents, whose money I had been wasting with great indifference. As it turned out, the money-wasting was merely an annoyance to them; their main concern, understandably, was my future.

My first paid writing job was for an alternative weekly newspaper, where I wrote music criticism. And so my parallel, independent course of study paid off somewhat, and for many years I was smug about it: I don’t have a traditional college degree and I never needed it, nah nah nah nha boo-boo! College was for amateurs, people who like to sit and talk. Working? That’s for pros. I’m a worker. I suck at sitting. That’s why I went to cooking school.

Writers sit a lot, however. Despite my deep love for alternative weeklies, I left that job and undertook a string of high-energy, low-wage positions that managed to more or less pay the bills. Chocolate factory. Cookwares store. Library. Introducing a daughter into this equation was financially irresponsible, but we did it anyway, on purpose.

Then I realized how flawed my logic was, and how pathetic and passive my budget-driven melancholy was. My husband, a likewise melancholic fellow with a meandering career background, was not going to bring home slabs of bacon, ever. I felt our lives slipping away from us as friends moved ahead into promised lands of financial security; we languished behind, tossing scraps at the incredibly persistent credit card balance we couldn’t knock out, no matter how many extra hours I picked up at whatever job I was working at the time. In order for our family to make it, I needed to become a different person, one who could gracefully eat shit. A person who could bite the bullet and follow directions she didn’t really want to follow.


We don’t discuss charcuterie in chemistry. It’s an online class, which I chose because my work schedule is unpredictable. There’s a massive, poorly organized textbook, and we’re supposed to read the textbook, log in to the web portal, and take half a dozen quizzes every week. That’s it. When I emailed my instructor and asked her to recommend some resources outside of the book, she suggested I come to her lecture. “But I’m taking the class online,” I said. “The lecture is supposed to come to me.”

We do take our tests in person, and that’s when I see our instructor, who is perhaps my age, with a petite build, an awkward manner, and a head of fabulously curly blonde hair. She seems to have a genuine concern for the academic performance of her students and a genuine difficulty connecting to them conversationally. I think she’s as confident leading the class as I am taking it.

So there it is: I will probably fail the test, because instead of attending chemistry lectures after work, I’d rather rake leaves with my daughter and watch her jump in and out of the leaf piles with unmitigated three-year-old glee. I’d rather walk the dog before dinner with my husband, and we will push our daughter in the stroller with us even though she’s way too old for the stroller and has to be coaxed into it with tiny handfuls of raisins or almonds, because if my husband and I don’t move around and talk about our days in the neutral air of the outdoors, bad things will happen. I’d rather set a real table with cloth napkins and cook a real dinner, which we will sit down together to enjoy, because that’s what we do in our family. I’d rather get my proper eight hours of sleep most nights, because if I don’t, bad things happen.

Most of the kids in my chemistry lab could realistically be my kid. All these years later and I still can’t make myself care enough to pass. Or maybe I care too much. Every week that infernal textbook throws more and more concepts at us, just when the one we were covering started to get really good. If it were up to me, I’d overhaul first-year chemistry and rename it Periodic Table Studies. I love the periodic table. It’s like a beautiful map; with each examination, it reveals more intricacies, more patterns. There’s a mysticism to it, a leap of faith, because I don’t care how many experiments chemists have done over the past dozen centuries, we can’t see and touch the atoms of those elements the way we can, say, a handful of cumin seeds or a stick of butter. Or a slab of pork belly.

I spent hours making flash cards for each element, because our instructor said we’d need to memorize most of the table. My inner child leapt for joy—craft time! I wrote the Latin or Greek roots of the names, or the interesting places they were discovered, plus short descriptions of what each element looked or smelled like, so it could be more tangible. Each element had its own story. I like narratives, and so far chemistry had not given me any good ones. On the day of our second exam, I was dismayed to find we were in fact not tested on our knowledge of the periodic table, but had to fill out a long list of electron configuration problems. And yes, those do have to do with the periodic table, but not in the way I like. By the time we hurtled to those, I was still swooning over radium and rubidium.


I went back to school with the ultimate goal of becoming a registered dietician. I have a culinary degree; I care about good nutrition; I love teaching cooking classes. I threw those things into a hat with my desired salary, spent a few weekends clicking away hopefully on the Occupational Outlook Handbook database, and—poof!—created my future, reasonably profitable career. The logic went like this: by the time I have my credentials, the job market for R.D.s will be extra-sweet because of the awful diets Americans have, my years of studying late into the night would pay off, and I’d be able take our family on nice vacations and finally fulfill my dream of pledging to multiple public radio stations.

I’ll be nearing fifty by then. Is it worth it? Foremost I am a chef and a writer; I intentionally cook with bacon grease and chicken fat, I use salt liberally but strategically, and I’d rather discuss how to get a good sear on a pan of mushrooms than how to best preserve their nutrient content. That many R.D.s don’t actually work with the public but create crummy, bland menus for giant institutions was something I chose to overlook.

Maybe failing chemistry is necessary. I’m stubborn, and I don’t like to accept that I can only accomplish so much in a given time frame. Those cloth napkins are one reason we have so much laundry to fold. I have quite an array. Some I purchased for a song on clearance. Some I sewed myself in the days when I did a lot of freelance writing. I thought sewing napkins was procrastinating, but it turns out it’s one of my preferred methods of prewriting. Ages have passed since I’ve made napkins, but I really enjoy using them. They make me feel especially civilized.

Using paper napkins would save me maybe a few hours of laundry chores every year, and I could use those hours to study chemistry. Instead, my pro-napkin actions have clearly voted against chemistry and all it stands for. Sometimes you can’t just dip your toe in. You have to wade up to your ankles and hang out for a while before you realize that body of water is not where you are supposed to be.

This morning, I saw my advisor so I could discuss my strategy for next semester: lighter class load, no sciences. “I am coming up on a place in my life where I won’t have the time available to excel in a demanding class the way I’d like,” I lied, because I’ve been in that place since way before I even contemplated going back to school.

My advisor suggested I take Cultural Geography to fill a requirement.

“It won’t bore me, will it?” I asked him. “Because some of my classes here have, and if I’m not engaged, I get surly and I sort of give up.”

“By showing up and doing your work during the lecture, you will get an A,” he said, which was his disguised way of confirming yes, it will bore me.

But I’m still looking forward to next semester, and the one after that. If the sad implosion of my performance in chemistry has taught me this much, what more thorny truths about myself could I discover? Class by class, I’ll wrestle with demons more terrifying and impossible than those run-of-the-mill academic ones.

I thought that understanding the reason for your past failures made you impervious to future failures of the same sort, but here I am, wrong yet again. I’ve dreamed of going back in time, armed with the knowledge of my terminally ill bank account to come, so I could excel in high school and college instead of drifting through. But now I know that I’d make the same mistakes, only with more flair. Your problems don’t go away, even when you acknowledge and accept them. They’re still there to deal with, no matter how grown-up or deserving of success you feel you may be.

You can’t just desire the result—in my case, the employment opportunities afforded by a fancy piece of paper with computer-generated calligraphy on it. You have to desire the process. There’s no point in making bacon at home if you aren’t enthralled with handling the meat, scrutinizing its progress as its flesh firms up in the dry cure, daydreaming of the savory lardons you will cut from it and fry up to top a salad of bitter greens. Making the bacon is the point; eating it is just the reward. I like learning about chemistry, but I love my family, and I can’t click pause on this part of our lives together. Chemistry wants more of me than I can give it, now or maybe ever.

I doubt I’ll go into nutrition. I’m much better at teaching people how to make pâté than I am telling them not to eat it. Wearing the costume of a future R.D. boosted my confidence a bit, but the outfit was ill-fitting. The only way I’ll ever get any kind of degree will be slowly, leisurely, the way I prefer us to eat dinner. To earn an A in my chemistry class, I’d have to rely on frozen pizzas and skip the bedtime stories I look forward to reading to my daughter. My brain and my time and my kid are too valuable to squander on half-assing anything. Maybe I’ll take chemistry twice. Not because I have to, but because I want to.


SARA BIR got 68% on her latest chemistry exam and had a blast teaching her charcuterie class. Her writing has appeared in Saveur, The North Bay Bohemian, The Oregonian, and Section M. She’s currently drying a roll of pancetta in her basement and working on a vegan baking cookbook. Read more of her work at

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By Beth Hannon Fuller

By Sara Bir

It was going to be a treat. I’d bought the fish at the discount grocer’s seafood counter, which usually offers semi-thawed Thai shrimp or filets of tilapia brightly flecked with some snazzy marinade that steadily works on its flesh until, when you get home, the fish cooks up pasty and mealy. But the smelt was wild-caught and, at $2.49 a pound, a steal. They looked so recognizably marine and vital in their plastic pan of chipped ice, the largest of them no more then eight inches from silvery snout to tail. As a part-time vegetarian plotting a quick relapse, I wanted the satisfaction of eating an identifiable animal.

The plan was to pan-fry the smelt and serve them with mashed potatoes and spinach salad, what one of my chef friends calls a three-point landing: protein, starch, and vegetable in their assumed sections on the plate, the protein filling three o’clock to nine o’clock (protein always gets plated closest to the diner) and the starch and veg claiming the remaining two quadrants.

Ever since I stopped eating and cooking meat, the three-point landing had all but vanished from our dinner table. I missed making pan sauces with the fond clinging to the bottom of my favorite skillet after properly sautéing a cutlet. I missed the hiss of chicken stock and vermouth hitting a searing metal pan. I missed artfully arranging components on a plate just so, letting the rusty bones of my expensive culinary school training perform some deeply ingrained but long dormant acrobatics. I liked knowing that I could still pull off classy restaurant-caliber food at home. We never go out to eat, often because I’m disappointed with the food at the upper-mid-range places in town everyone fawns over; we carefully select the locations of the once-a-year splurges and then I realize my $23 trout is served with only three spindly spears of asparagus and a blood orange buerre blanc that’s underseasoned. Better to stick to take-out veggie burritos or cheese pizzas once a month; we know what we’re getting, and no sitter required.

The smelt was an opportunity to please Joe with both my talent and my thrift. How fun it would be to sit with a bottle of $5 rose and lift the spiny string of intact bones from our fish, to crunch through a tiny browned tip of a fin! We couldn’t go to the earthy, broadly smiling locals of some anachronistic European village and bask in their hospitality, eating lusty, rustic foods; we couldn’t go to cozy places in Portland that hoped to offer a simulacra of the same sunny Mediterranean thing right here under our own oppressively grey dome or our damp skies. But we could pull off the coup of having that meal in our own dump of a rental house as our toddler sighed the sighs of early evening sleep in her crib just two rooms away. No sitter, no corkage fee, no showy tattoos of pigs or chef’s knives on the tensed forearms of our posturing servers.


I’d never cooked smelt before. They’d appealed to me at the store in part because of their immediacy, the hint that we could have caught them ourselves on some rejuvenating fishing outing. Joe doesn’t fish. Daniel, my boyfriend many years ago, once took me to his family’s cabin deep in a West Virginia holler where we fished for trout in a clear, frigid stream using canned yellow corn for bait. Our catch was modest but enough to reasonably feed two. We fried them up using the Country Crock margarine from the cabin’s dormitory-sized refrigerator, and Daniel deftly lifted the rear fin of the fish to release the filet on one side, then the other, the perfect chain of bared bones resembling the cartoon skeleton a cartoon cat would dig up from a trash can.

That trip, it must have been Daniel who cleaned the fish. The few times I’d bought farmed trout, their bodies came eviscerated, their guts missing. But, newly examining the smelt I’d so breezily brought home, I find they are not gutted. It’s a decent pile of little fish, a baker’s dozen. After clumsily slitting open a few with my chef’s knife, I open up their cavities and scoop out the slimy brown organs and mushroomy red gills with my finger, just as the Joy of Cooking I’d looked at earlier during Frances’s nap advised me to. It’s tiny, stinky work.

The smelt give off the perfume of algae and barnacles clinging to the filthy blue foam float under a bobbing wooden dock, a smell of simultaneous life and decay. Yes, the disembodied segments of salmon filets I rarely allow into the house have fishy aromas, too, but they entail no liquid eyes or gritty digestive tracts to deal with.  The smelt are wet and cold, and my fingers act up, turning numb and yellow-white.

Mid-gutting, a naked and baby-fresh damp Frances pads to the kitchen, her hands clasped expectantly behind her back. These post-bath visits to the raging inferno of dinner prep are one of the few times she behaves demurely. “Mama, mama!” she calls, reaching out. With my fishy, frigid hands immobilized, I still can’t help but scoop her up using the crooks of my elbows. I kiss her and point her back to her father, who reads books to her in a marathon bedtime session peppered with explosions of shrieks and gigging.

I read to calm her; Joe reads to delight her. I like to time the cooking so that dinner hits the table just as Joe creeps out of her bedroom, but usually I get to the end of my prep and sense that he won’t emerge anytime soon. I’ll tap on the door and say, “Ten minutes and we’re eating.” Sometimes he won’t come out for another twenty; he lingers in there searching for some kind of elusive peace, hoping Frances will fall asleep in his arms and open a portal to her carefree non-adult world and invite him along to stay forever.

Even with the window cracked to the chilly March air and the feeble but noisy vent fan on, the cooked smelt assert their presence throughout the house. Joe makes his way from Frances’s room just as I remove the second batch of fish from the pan, and he scowls. “Whoa! It stinks in here.”

Yes, I agree, it does. It’s the exact duplicate of the cooked fish stench that haunted the stairwell of the sublet apartment where we stayed in Queens the summer of our doomed and ultimately aborted move to New York City. A Greek family lived on the second floor of the three-floor building, and the residue of the seafood they fried hung heavily in the humid city air. Joe constantly complained of that family, of the way the dubiously employed adult kids who still lived there constantly slammed the door. “So those are it? The smelt?” he says, looking skeptically at the tangle of heads and fins I just heaped on his plate. He says “smelt” the way you’d say “chum” or “chub.” He shirks, repulsed. “How are we going to eat those?”

“Like I’d told you, the meat falls right off the bone. You just lift the spine out like a chain. I can do it for you, if you like.”

“Uhhh…I don’t think I can eat this. It’s just…you know.”

The day before, when I’d bought the fish, I’d told him my plan, how we’d be eating these little fish like they do in trendy restaurants. He’d seemed into it then, unless he hadn’t been listening, or hadn’t understood. I guess I talk about cooking food a lot, using terms that don’t have any meaning for a person who doesn’t cook food. I guess it’s easy to tune me out. It’s certainly no effort for me to tune him out.

“These have faces. They look like fish.” He’s trying to excuse himself, to extricate his feelings from my hostility, but it’s only digging him in deeper. People who gladly eat dead animals but don’t like to be reminded that they are eating dead animals are not people I have much patience for.

“Okay, so don’t have the fish. You can have mashed potatoes and salad for dinner.” Mashed potatoes and salad is what a kid who’s not into what Mom made for dinner eats. I feel like I’m Joe’s mom a lot of the time.

“Mashed potatoes and salad?” he says. “That’s not very exciting.”

“So make yourself something else.” He does not. Joe eats a modest serving of unexciting salad and mashed potatoes, and by that point I’d be happier if he’d slapped together a peanut butter and jelly sandwich instead, because at least he’d be proactive about getting what he wants.

I find I no longer want my smelt, either, but I gamely eat a few ounces. The flesh does fall right off the bone. The caper sauce is excellent. I drink most of the rosé. Before we opened it, I had been thinking maybe we’d have sex later that night, but right then I wasn’t even interested in being in the same house with Joe.


A few days later, I made smelt salad with a dab of the caper sauce and the leftover flakes of smelt—rich and fishy and still with some stray bits of crispy skin, fin, and needle-thin bone. I ate this at work atop long pieces of toasted rye and cornmeal bread I’d made myself, interspliced with nibbles of a kosher pickle I’d pickled myself. It was a splendid lunch, serendipitously Scandinavian. All it needed was some pickled beets. And while it’s no feat to make no-knead bread, or to make kosher pickles (that it’s all a matter of letting cucumbers and garlic cloves sit forgotten in salt water for a few days seems like an April Fool’s joke), I thought to myself, “I am awesome.” I wanted Joe to be saying this, and for the same reasons I was thinking it: that I made things that tasted good, that I figured out how to on my own, that I so shrewdly navigated our little family’s constantly ailing finances through cruel storms into civilized ports of comfort and even occasional refinement.

Daniel—Daniel of the trout and the remote Appalachian cabin—loved my food. It enthralled him, as did nearly everything about me. Only once was he less than thrilled, at a dry and chewy noodle kugel I’d baked using thick Amish egg noodles instead of the lighter supermarket kind, and even then he tactfully said he didn’t think this misguided Amish-Jewish fusion ranked among my culinary triumphs. I broke up with Daniel because I eventually found that I was not capable of being adored so much by one person. He spoke French and rebuilt motorcycles engines and split wood with an ax and won awards for his journalism. He thought everything I did was wonderful, and I left him.

Which I don’t regret. On paper the relationship was ideal, but in practice the responsibility of being idolized smothered me. Now I try to please the man I did marry by being who I am, and it backfires. Even when I set out with lovely intentions, I have to cook on my terms. To love me is to love my food. For him, I do not slice onions but dice them; the limp, stringiness of cooked onions reminds him of worms, the sight of which makes him retch. For him, I eschew spaghetti and fettuccini and linguini for the same reasons. For him, I buy Tofurkey sausages. There are far greater concessions.

When I was a teenager, you could have knocked me over with a feather if you told me I’d someday marry a skateboarder who plays drums and makes art, so elated would I have been. Skateboarding is the thing Joe slips away from the house for on Sundays, leaving me alone with Frances to cope with a pile of smelt and a cold, muddy playground calling her name. Then he goes to band practice. Then, after dinner, he washes the dishes and complains about how difficult it is to clean a sheet pan in our shallow sink, and about the amount of dishes there are to wash, even though I never reach for a utensil or pot without first thinking, “Do I need this? How can I go about this prep in such a way as to minimize cleanup?” because that is what working in professional kitchens and graduating from one of the top cooking schools in the country will pound into you. Then, after the kitchen is acceptably immaculate, Joe gets out his colored tape and works away at his art. The sight is so familiar by now that I don’t even notice him. He shows me a new piece and I can’t come up with convincing enthusiasm if I do like it; if I don’t like it, I just say “hmm” or “ahh,” then retire to the bedroom with a book.

Would that have happened with Daniel or someone else, that after more than ten years together he’d wander in from the garage, black grease under his short-clipped nails and an industrious evening of manly repairing and improving under his belt, and I’d grunt in indifference? Would the oily cling of cooking smelt put him in a grumpy mood once he set foot in a kitchen thrumming with the energy of a meal in unstoppable progress?

A week later, we still have some of the caper sauce. I cook two decent-sized artichokes in the pressure cooker to serve with it. It’s taken me years, but I finally figured out that artichokes taste best when you cook the hell out of them. I put them on a plate, one for me and one for him, and set an empty wooden salad bowl next to it for us to put the leaves in.

The artichokes are rich and meaty, more so as we work towards their gray-green hearts. Cleaning an artichoke is involved, about as much work as gutting a fish, though it’s not nearly as slimy or fishy. Eating an artichoke is work, though tasty and relaxing work. We obliterate our artichokes, dipping them in caper sauce and leaving behind only a thorny pile of spiny scraped-up leaves, and Joe gladly works his way toward his favorite part, the rich and tender area toward the center of the base and stem, and I realize you can’t count on everyone to be satisfied with making a meal of artichokes, or to think of such a thing as a special occasion, and I decide to let the smelt thing slide.


SARA BIR is a writer, chef, and librarian who recently relocated from Portland, Oregon, to southeast Ohio. She is a graduate of the Culinary Institute of America and a recipient of the Greenbrier Scholarship to the Greenbrier Symposium for Professional Food Writers. You can read more of her writing at