Mag Lev

425kph

We decided to explore the city’s transit network today, and to meet Eric’s plane at the airport in the process. This meant hopping on the Metro, changing lines, crossing under the river over to Pudong, then transferring to the Mag Lev train that rockets out to the Pudong International Airport.

Patrick had warned us that the signage in the subway system might be a challenge because the line colors are not consistent, but we followed the line numbers up escalators, down stairs, and around corners, and we successfully negotiated through the People’s Square station from Line 1 to Line 2. Line 2 took us seven stops east, just beond the Zhenliang Hi-Tech Park South to Longyiang Rd. South where we exited, crossed a small lane, then went up to the Maglev station to catch the train to the airport.

mag_lev

And by “Maglev” they mean “Magnetic Levitation” which means the trains do not roll on wheels, rather they float above magnetized tracks, and this allows them to reach very high speeds with little resistance. And high speeds we did reach — over 430 kph (almost 300 mph) — allowing us to reach the airport 20 miles away in just about five minutes. The speed was apparent but not palpable until a maglev train passed us going the opposite direction, which almost felt like a small explosion because suddenly the window was filled with a dark blur, our train jerked toward the blur, there was a loud “whomp”, and then it was gone and we continued on our way.

Coffee Capitalists

DCP_8565_2

Our friend Eric will join us today, and he asked that we arrange to brew our own coffee in the mornings (one of the perks of being in an apartment as opposed to a hotel room). So this morning I walked out to the local coffee spot, “The Coffee Bean”, which by no coincidence is in a group of restaurants that includes a Mexican restaurant and an Italian restaurant. At a table outside sat three VERY American looking dudes chatting in English: “…good to see Dave at xxxxx last night…” Inside I was greeted with a “Good morning!” from the Chinese staff. I ordered a large coffee and a small latte: 49 yuan. Then I picked up an 8 oz package of coffee beans, which they ground for me: 98 yuan. At about $15 for 100 yuan, that’s $30/pound.

So in the space three minutes I spent more on coffee than we spent on food all day yesterday, which included buying a bunch of fruit for breakfasts this week. To put it in another context, in the book “Oracle Bones” we learn about several of the Chinese students that Peter Hessler taught English to, who graduated to become English teachers themselves. At one student’s first job they were paid 100 yuan a month.

Coffee, it turns out, is a luxury item in China.

Sichuan Dinner

alison_sichuan

Tonight we ventured “outside our comfort zone” as Alison said when we returned from dinner. What that means is that we visited a restaurant with no English on the menu at all. It was a little (seven table) restaurant specializing in Sichuan food that the apartment owner pointed out to us as she walked us around the neighborhood as we arrived.

sichuan_restAlthough there we could not read the menu, each dish in the thick menu-book had a large color photo so we would know a little more about the dish then ordering blind. Even so, we resorted to the oldest trick known to tourists: point to dishes on other people’s tables. That way we knew that the dishes must be good, and the live dishes were a little easier to interpret then the photos.

What we ended up ordering was a tank of fish soup, and a plate of spicy fried green beans. The tank was a ridiculous size — bigger than most soup tureens meant to serve six or eight in America. And it was chock full of chunks of fish that had a similar texture to cat fish, together with a bok choi like green, plus tons of garlic and ginger creating a nice full flavored broth. It was so good that Alison asked if I thought there was MSG in it, and it could have been, but I didn’t get that chemical waft in the back of my sinuses that usually is the red flag for me.

eric_sichuan

There were an equal amount of hot red pepper pieces as there were green beans in our side dish, along with a post-fry sprinkling of course salt. Both dishes were hot, but we were prepared, and there were other flavors to meld with the hot flavors, and it was all good. Plus the young people we met outside the Shanghai Museum assured us that hot peppers were good for your skin, so we were looking forward to not needing moisturizer for the next month…

eric_beer

The hot food demanded cold beer, and there was plenty of that in the form of liter sized bottles of Tsingdao Draft. Soup, a bite of fish, beer, a couple green beans, beer, some more soup, some green beans, more beer. Pretty soon my nose was full running, but we were both enjoying the experience

As we paid our bill (77 yuan, or about $12), the skies opened up, so we got soaked sprinting back to our apartment and that almost, ALMOST cooled us off.

Wet Afternoon

tree_streetsThis morning when our friend Patrick met us to give us a quick tour, the first thing he did was hand us an umbrella and said, “it is definitely going to rain today.” I asked if he had seen a forecast on the news or the Internet, and he said while wiping his brow with a handkerchief, “no, I just know it from the feel — it’s warm and very humid, which means it is getting ready to rain.” And he was right.

We had planned to walk to The Bund — the famous landmark of Shanghai, a strip of colonial era buildings along the Huangpu River that separates Puxi (the west bank where we are) from Pudong (the east bank) — but the wet weather discouraged us from going further than the People’s Park in the center of what would be considered downtown.

alley_3

We started walking east on Fuxing Rd., a major avenue through the French Concession but still lined with plane trees (a legacy of the French, obviously) and less manic than Huaihai Rd., which is chock-a-block with fancy retail stores and honking traffic. Instead we enjoyed seeing stores focused a little more on the local population, as well as alleys leading into the building blocks that are where many of the residents live and spend much of their time (similar to Hutongs in Beijing) but are fast disappearing as they are replaced with huge apartment hi-rises and office buildings. Earlier in the morning Patrick took us into one of them to show us how they work: outdoor kitchen prep areas with a spigot, basin, and cutting board/counter; chamber pots that are set out in the morning to be emptied at the communal toilet at one end of the alley; clothes hanging everywhere above the alley on bamboo poles suspended about 15 feet above.

Patrick pointed out that for most of the day we would see only very young or very old people in the alleys because everyone else was out working. He also pointed to a bulletin board at the entrance of the alley common to almost all alleys that contained news important to the residents of the alley, but also contained a list of the “Seven No’s”, or the seven important rules for everyone to follow. One of the rules is “No Jaywalking” but it’s been clear that either everyone on the street must live somewhere without access to a list of the Seven No’s, or it’s pretty widely ignored.
Continue reading “Wet Afternoon”

First Shanghai Breakfast

er_and_tofu

Our local contact Patrick (a college friend of Alison’s) gave us a quick tour of the neighborhood this morning before he headed to work. He explained many things about how the neighborhood (the French Concession in central Shanghai) is put together socially and architecturally, but most importantly he found us breakfast at some of the little stalls here and there along the street.

Street Food Strip
Street Food Strip

tofu_bagFirst he showed us the bao (pronounced “bow” as in the front of a ship) vendor who had four kinds of bao (sesame paste, meat, bitter greens, and radish) plus sticky rice shumei (a kind of dumpling). We got one of each of those, although they were out of the radish bao for 4.50 yuan. Next door they were selling one of Patrick’s favorite morning dishes: tofu in hot sauce. We got a bowl of that for 1.50 yuan.

We ate the dumplings as we continued our walking tour, then we took the tofu (less street friendly) back to the apartment. It was *fantastic*! And at 6 yuan total for both our breakfasts, we had not yet spent $1 for food today…!

apt
The apartment is very nice, in a modern apartment building just off the “Fifth Ave.” of Shanghai (Huaihai Middle Rd.), but set back so it’s not too noisy.

It’s raining lightly today, but we planned to walk as much of the city as possible, and then learn how to use the subway.

Eric and Alison China Journal

Eric has sent me two emails of he and Alison’s trip to China. Looks like there might be more coming, so I started a pictorial journal on rectorsite. I’ll add each new installment at the end of this post, so check back regularly.

JUMPING OFF
September 15, 2009 9:21:00 AM PDT

Here, beside the Richard Serra (withOUT the fuzzy red finish, though) slabs, we are about to leap over to Asia…at 3am EDT you can imagine that we are having our first impressions of China (perhaps getting detained for smuggling cheese?).

Richard Serra at airport
Richard Serra at airport
Richard Serra at airport too
Richard Serra at airport too

LANDING
September 16, 2009 7:33:34 AM PDT

Yes, in fact, we did fly over the arctic ocean, entering just north of Hudson Bay, and exiting well into Siberia (see photos). The Canadian tundra and Siberian tundra looked identical, and in between — despite global warming — there was an ice sheet, although there were cracks everywhere we flew (when the view was not obscured by clouds). And the sun never set on us.

But it was a LONG ASS flight. When I finally said to myself, “This is a *really* long flight…” we had three more hours to go. I must say, however, that Air Canada made it as comfy as possible in coach in a newish Boeing 777 — three full meals that were actually tasty (and all included a packet of hot sauce and a packet of soy sauce) including the Cup O’ Noodles for breakfast; reasonably spaced seats that reclined enough to keep your head back as you snoozed; and an on-demand entertainment system that allowed us to watch The Hangover, Star Trek, Anvil: The Story of Anvil, and the Pool (plus assorted award-winning Canadian short films, American TV shows, and endless promotions for the Air Canada Duty Free Shopping).

Our first impressions of Shanghai included a young woman who escorted us to a car service waiting for us who knew JUST enough English to pleasantly escort us from the arrivals area to the car pick-up, but when we tried to extend the conversation with, for example, “How is the weather in September?” She had no idea how to respond. But she delivered us to our waiting car, and the car delivered us to the doorstep of an awesome Craigs List apartment in the heart of the “West Village” of Shanghai (complete with Sephora and every other international “luxury brand” boutique).

arctic ice sheet
arctic ice sheet
over the top
over the top
Shanghai from car
Shanghai from car

Stay tuned…

Some Rector History in Photos

Cousin Terril – Frank’s oldest – sent some scanned Rector history photos. Here they are, captioned as best I can, relative to me.

You can download the photos from this site.
If I’ve messed up any names, or if you can add details, let me know and I can make revisions. If you have pictures, send them to me and I’ll put ‘em up.
Marc

mark-libby

Grandma Libby and Grandpa Mark – Marcus Clay Rector, my namesake (along with my maternal grandfather John Levi Herron).

w_libby_mark

Grandma and Grandpa again Continue reading “Some Rector History in Photos”

May in Maine

Maine Memorial Day Meat
Maine Memorial Day Meat

Above portrays my annual Memorial Day attempt to slow roast a big slab of meat. It invariably turns out too smoky for Alison, but I love it.

This year I brined a boneless pork shoulder (from Olde Sow Farm, the pork vendor that sets up next to me at the Farmers’ Market in Belfast) overnight, then dry rubbed it with red pepper (last of our stash from last year’s harvest), black pepper, coriander (also from our garden), and a bit of Szechuan peppercorns. It’s been in the smoker at about 200 deg F since noon.

I’ll serve it with a Eastern Carolina vinegar sauce, and some braised greens.

You can see that the smoker is hiding behind our pickup truck because it is so windy, and the space between the barn and the house can become a wind tunnel, so the truck is there to shelter it a bit.

The crab apple is just past it’s bloom peak, a bit earlier than usual. And *so far* the black flies haven’t been too bad this year.

SFIFF52 Part III

San Francisco International Film Festival 52
23 April to 7 May
films of 1 to 3 May

tickets1

A really busy 15 days… besides the Festival, The American Institute of Architects National Convention was in San Francisco – I volunteered there three days – and we had tickets to a Giants game. I volunteered for two days of the Festival, but didn’t have enough time to cash in my freebie tickets. We took a different approach this year. Carol and I picked films and bought tickets using CineVouchers. We covered every day of the Festival except opening night which included a party and cost $60.

We saw more films than ever – 20 for me, 16 for Carol, including 14 together. Eric was in town for a week in the middle and joined us for 4 films. All in all, together we saw 22 different films. Good times, and we never really felt burned out. Carol bagged two films, but I sold her tickets to the Rush Line for a profit.

Reviews and ratings – I copied the film descriptions from the online Film Guide or the Daily Scoop – shown below in block quotes – and appended “my take.” Stills are from the Film Guide, pictures from my camera. I rated the films * to ***** mainly for my own reference. Films that have distribution are noted. Enjoy.

RUDO Y CURSI
Mexico 5/1
Distributed by Sony Classic
West Coast Premiere.
CREDITS
dir Carlos Cuarón
cast Diego Luna, Gael García Bernal, Guillermo Fracella

rudo_y_cursi

Longtime friends and Y Tu Mamá También costars Gael García Bernal and Diego Luna suit up for this much-anticipated Mexican soccer comedy from the Cha Cha Cha Films producing dream-team of Guillermo del Toro (Pan’s Labyrinth; Hellboy), Alejandro González Iñárritu (Amores Perros; Babel) and Alfonso Cuarón (Y Tu Mamá También).
Bernal and Luna are two unruly hick stepbrothers in rural Mexico, united by a mother with questionable taste in men and their shared love for beer, fútbol and outdoing one another. When a fast-talking agent discovers their talents on the soccer field, but insists he can only make one of them a star, a new path for their rivalry suddenly emerges, taking them from their dusty banana plantation to the big stadiums—and bigger temptations—of Mexico City. Surprisingly, it’s the quieter, more artistic Tato (Bernal) who’s chosen to be the star, but that won’t stop the aggressive, hot-tempered Beto (Luna) from succeeding too (even if he has to become a goalie to do it). Soon it’s not life on the field that’s the problem, but the nights off it: If they survive the gambling, floozies, drugs and gangsters, they’ve still got to survive one another. Assisted by a sly script from director Carlos Cuarón (who wrote Y Tu Mamá También and is Alfonso’s brother) and by the polished Hollywood/Mexico talents of the Cha Cha Cha group, the charismatic Bernal and Luna turn this made-in-Mexico concoction of love, brotherhood and fútbol into a rousing comedy of truly universal appeal.

my take ****I attended this film with Eric on Friday afternoon. It was good and funny, well acted and scripted. But the story was fairly predictable; it had less scope and emotional breadth than Y Tu Mamma Tambien.
Though it fails the comparison test, I can still highly recommend it, and it will come to a theater near you.

AN EVENING WITH FRANCIS FORD COPPOLA
USA    5/1

copolla-announced

Coppola and Cohorts_Perhaps the most intriguing and unpredictable item offered in this year’s Festival catalog was An Evening with Francis Ford Coppola & Friends. At the request of the fabled filmmaker accepting the Founder’s Directing Award, the program would center not on the usual one-on-one onstage interview, but instead on a “moderated discussion” with FFC and various “esteemed friends and collaborators” To Be Announced. Who would show up? Would they stick to Topic A (Coppola and his career) or digress? Would they offer genuine insight, or would it turn into a sort of testimonial dinner?

coppola-interviewed

As it turned out, Friday’s Castro Theatre “evening” was problematic only in that it provided too little of a very, very good thing. The friends and collaborators turned out to be four of Coppola’s oldest and most enduring—editing/sound design genius Walter Murch, director Carroll Ballard, scenarist-turned-director Matthew Robbins and George Lucas, whose name might ring a bell. All were involved in the earliest days of American Zoetrope, Coppola’s S.F.–based production company.
Ergo, the Castro event was like being a fly on the wall at a dinner chez Coppola (complete with spouses and various children present if not heard from) in which old friends waxed nostalgic about their crazy youthful days of collective risk-taking. Which exploits it just happens we already know a thing or two about, as it encompasses movies like Lucas’s now-revered 1971 directorial debut THX-1138, The Godfather, American Graffiti and Apocalypse Now. Eavesdropping on such reminiscences, one could sense a fair share of the audience felt it had died and gone to heaven. —DH

copolla-cohorts-wives Continue reading “SFIFF52 Part III”

Let The Games Begin

marchmad09

In honor of the kickoff of March Madness today, I donned my appropriate swag. The Rector dudes are participating in the bracket wars on the NYTimes site in the “HilltopGang” Group — email me if you want to join (this year you have to be “invited” from the program to join). Of course, I picked Duke to go all the way, although I’m aware that they’re “not big enough down low” and depend too much on three-point shots to win it all, but Coach K just won the Olympic gold medal with a smallish team, so I figure he knows what he’s doing. And the Big East teams have been beating each other up, North Carolina’s point guard is injured, Memphis has gotten fat on marchmallows in their conference, so it’s not like the four headed monster of top seeds that stormed the Final Four last year. Enjoy the show and play-along if you can.