Author of What to Eat, What to Drink, What to Leave for Poison (Red Hen Press, 2006), Camille Dungy has received fellowships and awards from organizations including the National Endowment for the Arts, The Virginia Commission for the Arts, Cave Canem, and the American Antiquarian Society. She is assistant editor of Gathering Ground: A Reader Celebrating Cave Canem’s First Decade (University of Michigan Press, 2006). Dungy is Associate Professor in the Creative Writing Department at San Francisco State University.
First Car?
A silver Saturn 4-door sedan, grey interior. More expensive than a Tercel, but the insurance was cheaper.
What was your favorite book and band in high school?
Jitterbug Perfume vs. The Autobiography of Malcolm X. Prince, no vs.
Which crowd did you hang out with in high school?
I moved part way through high school and chose my friends individually (and seemingly at random). I didn't know I was part of a clique until my 10-year reunion.
First job?
A tour guide at Stanford.
Car now?
Found out the insurance was cheaper on the 1st car because Saturns stand up well to high-speed head-on collisions. So, I bought another Saturn. This time it's a red 3-door sports coupe, black interior.
Favorite book now?
Are you really asking me this question? I just got finished with a 30+ book buying spree, and that was just books and authors I really like. But even with that big pile of books to get through, I do find myself going back to Lucille Clifton quite a lot lately. And Robert Hass. And Carl Phillips. And...
What's new on you iPod or CD player?
I start to get excited for the This American Life podcast every Saturday (it releases Mondays). And Manu Chao's been in heavy rotation the last few days.
What's the best DVD you've rented of late?
Netflix hates me (or maybe they love me). I've been known to keep a DVD for 10 weeks. I finally watched, and enjoyed, Great Day in Harlem (it's about 12 years old and I've had the DVD for nearly 6 weeks).
What are you working on these days?
Poems. It's fun sometimes just to be writing poems rather than some big project.
Anything coming out soon?
What to Eat, What to Drink, What to Leave for Poison was out not too long ago. Also Gathering Ground, the anthology I worked on. Some new poems are just out in anthologies and online journals including The Ringing Ear: Black Poets Lean South, MiPOesias, and From the Fishouse.
What are you reading that's fun?
San Francisco Noir, ed. Peter Maravelis (Akashic Press), and also the Asheville Poetry Review Jazz Issue. (These both were part of the recent book buying orgy.)
What's your favorite exercise?
Capoeira.
What's your favorite piece of clothing?
I hesitate to play favorites with the clothes. That's when things go and irrevocably rip on you. Anyway, I'm often partial to the shoes above all else. The black pumps with the ankle strap. A girl can dance all night in those shoes.
What are some of your guilty pleasures?
I like getting too much sun, I like driving my Saturn faster than people think I should, I like eating Vietnamese sandwiches (roast pork) by the beach and feeding the seagulls the extra fatty bits.
Favorite recipe?
I make a tofu dish that caused a construction worker from Texas to ask for the recipe. I cook a lot, but that was a particularly proud moment.*
What's on your desk?
So much that I'm writing this from my couch.
Stones or Beatles?
George Clinton.
Porn name (first pet's name + first street you lived on)?
Cinders Angora Escudero
*ok, here's the quinoa:
2 cups quinoa
4 cups veg broth
1 onion sliced
1/2 lb. mushrooms sliced (white, baby portabella etc.)
1 tbs. olive oil
1 tsp. brown sugar
2 oz red wine (sherry or marsala)
bring veg broth to boil, add quinoa, stir, reduce to simmer,
cover, cook 15-20 minutes.
meanwhile heat oil in large skillet med. flame.
add onions, cook til soft. 5 minutes or so. Add sugar, cook
another 5 minutes. add shrooms and cook another 5-8 minutes.
turn heat to HIGH, wait a minute, add wine. Cook another few
minutes then turn into cooked quinoa.
* * * * * * * * *
Ginger tofu
1/4 c. soy sauce
1/4 c. mild white wine
1/4 c. rice vinegar or mild white vinegar
2 TBS honey
2 TBS minced ginger
2 TBS sesame oil, toasted (heartier) or untoasted
1 tsp minced garlic
1 lb firm tofu, rinsed patted dry cut in ½” slices
preheat oven 350
mix soy, wine, vinegar, honey, ginger, oil & garlic in bowl
in a glass casserole dish arrange tofu in a snug single layer.
pour marinade over, let sit in fridge 2-4 hours.
bake 45 minutes, until golden brown and most liquid is absorbed.
eat hot or cold
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