In this Story... with Joanne Greene

By: Joanne Greene
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  • Summary

  • Joanne Greene shares her flash nonfiction, each essay with custom music, showcasing tales and observations from her animated life. Her book, "By Accident: A Memoir of Letting Go" is now available as a paperback, e-book, and audiobook from Amazon, Audible, Barnes & Noble, and your local independent book seller.
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Biographies & Memoirs Social Sciences
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Episodes
  • Election Aftermath

    Election Aftermath
    Nov 8 2024
    It’s the day after and I’m numb, crumbling under the weight of knowing that we are not what I thought we were….what I was raised to believe…what I hoped and trusted would win out in the end. It’s a feeling of mourning, of deep loss, not of shock but of resignation, the horror of evil going unpunished, of otherwise decent people looking the other way, an awareness of what it must have been for Germans in the 30’s to witness a collective loss of conscience.
    Would I feel better if I had gone door to door in Arizona or Nevada? Would I feel even more like a fool if I’d filled out five hundred more postcards? My contributions of time and money didn’t matter in the end, but they were expressions of hope, of belief in the overall goodness of human beings, of truth to win out in the end. I know that life isn’t black and white, that binaries only serve to divide, but where in a nation run by a convicted felon who cares not about policy or any of the values on which this nation was founded and built, will I find my place?
    I will find it here in my community where we treat each other with kindness…I will find it in the woods where politics do not reside, where I can focus, instead, on the interconnectedness of living things.
    I fear for my grandchildren who, I can only hope, will spend decades trying to undo the damage that will be unleashed. There’s a deadly virus in our judicial system that will continue to metastasize before our eyes. The future feels bleak and yet there’s plenty that we can do, today, tomorrow, and beyond, to strengthen whatever is left of our safeguards, to build stronger communities based on mutual respect, to extend a hand to those in need, to build institutions and alliances that take care of those in need of protection, that serve those willing to work, to care for their young and their elderly, to engage in acts of kindness.
    Germany reemerged from the darkness and so will we. Dictators die, pendulums swing. We know what to do.
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    3 mins
  • Tribute to Fried Clams

    Tribute to Fried Clams
    Oct 19 2024
    Joanne’s book, “By Accident: A Memoir of Letting Go” is now available from your favorite online book seller. Stay tuned to hear if Joanne will be speaking at a bookstore near you. If you’re interested in having her come to your local bookstore, contact her directly at joannergreene@gmail.com or get updates on her website at joanne-greene.com and make sure to sign up for her newsletter!


    I know they’re not kosher, but I didn’t know that as a kid. Lobster isn’t kosher either; go figure. Some Jewish people in New England make exceptions; that’s all I can say on the subject. Fried clams are deep fried, which means they might clog my arteries, and perhaps even give me indigestion, given that once I get started, I can’t stop until every last clam is dipped in tartar sauce..or perhaps cocktail sauce if it’s provided as a second option, and ingested, eyes closed, in a state of bliss that can only be described as foodgasmic. A soft moan might be heard emanating from deep inside my memory banks as I’m drawn into the best of my childhood by the smell of salt water and the warm recollection of tiptoeing between rocks on Nantasket, Crane’s, or Wingaersheek Beach during hot, humid Boston summers. When a grain of sand lodges in my back teeth, I smile, knowing that these clams are authentic. As if there was any other kind. Ew, even the thought of a faux clam is chilling.
    Clam bellies were an acquired taste I developed post childhood as I’d only eaten clam strips – the neck of the clam – up until then. For many Wednesday suppers, as we called them, my parents took me to the All You Can Eat Fish Fry at Howard Johnson’s. My mom would chide my dad for ordering a second helping, which was perplexing as isn’t that the point of the All You Can Eat Fish Fry? While they were grousing about French fries and fried fish, such alliteration, I would chow down on clam strips, fries and cole slaw. Now that I know that “whole bellies” as these soft- shelled clams are known, include the clam’s gastrointestinal tract, I understand why they’re so tasty. I also can’t unknow that and the image is somewhat disturbing.
    Fried clams, for the uninitiated, are Ipswich clams soaked in evaporated milk, dipped in some combination of regular, corn and pastry flour, and then deep-fried in canola oil, soybean oil, or lard. They’re as iconic to New Englanders as barbeque is to Texas, Poutine is to Montreal, and tacos are to Mexico. The earliest mention of fried clams on a menu can be traced back to 1865. It was the menu of the Parker House hotel, now the pet-friendly Omni Parker House on School Street in Boston. The hotel and dining hall opened in 1855 and on that very first menu was an original creation – the Parker House Chocolate Cream Pie, now known as Boston Cream Pie. And, while I’m digressing from the topic of clams, allow me to share that in 1958 –I was just four – Boston Cream Pie became a Betty Crocker boxed mix. In 1996, longer after I’d abandoned my state roots, Boston Cream Pie was proclaimed the official Massachusetts State Dessert. And it wasn’t a slam dunk with competition from the Toll House Cookie, the Fig Newton, and Indian Pudding. You’ve never heard of Indian Pudding? It's a centuries old dessert, perhaps our nation’s very first, made by colonists with cornmeal they’d been gifted by Native Americans and molasses.
    You’re welcome for the suggestion of a great Thanksgiving dessert!
    But back to my beloved fried clams. It’s sad yet quite special that they are both seasonal and regional. Wanting what we cannot have on the west coast… and, everywhere, throughout the winter months….makes the fried Ipswich clam taste even sweeter.
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    4 mins
  • Things That Fascinate Me

    Things That Fascinate Me
    Oct 11 2024
    Joanne’s book, “By Accident: A Memoir of Letting Go” is now available from your favorite online book seller. Stay tuned to hear if Joanne will be speaking at a bookstore near you. If you’re interested in having her come to your local bookstore, contact her directly at joannergreene@gmail.com or get updates on her website at joanne-greene.com and make sure to sign up for her newsletter!

    In this story I zoom in on things that fascinate me. I’m Joanne Greene.
    Walking slowly, or standing still, in a forest allows me to see, hear and feel things I miss when hiking, chatting with a friend, focusing on where I’m going rather than where I am. There’s movement, even in the absence of wind. Leaves drifting and silently falling from branches; insects building, feeding, mating; birds planning for their future, hiding acorns in tree trunks.
    Dried leaves remind me of the aging process. Like aging leaves, human skin and hair dry out, skin wrinkles and sags, joints stiffen, and then we fall to the ground. I feel for the leaves; we are all alive and in some phase of deterioration. Nothing living lasts forever. Even the Redwoods.
    Yet we can connect with the living through invisible dotted lines, by absorbing chemicals from the trees, gazing into the eyes of any animal, communicating more deeply over time with our pets. When my dog does exactly what I ask her to do is she learning English words or is she learning to read me? Is our growing codependence and interspecies love a good thing? Is this even a question worth asking?
    She loves cheese and bread like every dog, and so do I. My childhood featured cream cheese (for shmearing on bagels), cottage cheese (that only my mother liked) and American cheese, individually wrapped, for cutting in fourths and placing on Ritz crackers for an afternoon snack with tomato, or possibly, V8 juice. The smell of Kraft Parmesan cheese made me gag, yet today I inhale the fragrance of Parmesano Reggiano and my mouth waters. I discovered the seeming endless world of cheese while working at Papillon, a wine and cheese café one summer during college - Port Salut, Camembert, Burrata, Emmentaler. In Amsterdam, I learned that Gouda is pronounced Gouda (Chouda.) And my education is just beginning.
    Some of us love the cuisine with which we were raised- comfort food, a taste of home. Others of us moved on, in my case from iceberg lettuce, canned vegetables, London Broil, and chopped liver. I’m fascinated by Ethnic foods of all varieties and even though the grandfather for whom I’m named was a kosher butcher, I can live without meat. Give me spices like zaatar, garam masala, curry and ramen and pho. I’m always game to try a new place, eat with my hands, sit on the floor.
    And while on the floor, I might turn upside down or sit in a lotus position. Yoga has been my savior since 1974 when I sang “This little light of mine, I’m going to let it shine” at the Theosophical Society in Boston and calmed the f down. Slowing down my breathing is at the center of the miracle. Over the years I’ve learned to count my inhalations and exhalations, to focus on one Drishti or point at which to stare, to send blessings to my loved ones, my neighbors, the guy who annoyingly beeped his horn at me when I didn’t leave the intersection fast enough for him. I’m captivated by the ancient knowledge that stretching and strengthening our bodies in certain ways would improve our health – both physical and mental. And they weren’t necessarily overstimulated by cell phones and social media, traffic and multiple competing demands on their time and thoughts. Technology has so many answers, making our lives easier and more efficient, but ancient wisdom, like mother, often knows best. It’s the emphasis on balance, on interconnectedness, that I need, now more than ever, that I believe our world needs now. We have so much to learn from simply observing nature.
    Take the spider, for instance. Can you even imagine what it takes to design and create a web that is not only magnificent in its structure but durable, flexible, and can trap live prey? It’s an engineering feat beyond comprehension. As a young girl I knew that I was supposed to fear spiders but, after reading Charlotte’s Web, I simply saw these inventive, delicate, yet dogged creatures as my friends. I’ll coax an indoor spider onto a piece of paper and gently place her outside, rather than squish her like a bug as, admittedly, I’ll do to flies, ants, and other uninvited guests. To me spiders are royalty…and I will remain in awe of their artistry and practicality, the way a lack of light hides their webbing and a beam of sunshine reveals their glistening, symmetrical creativity.
    I am endlessly fascinated by the worlds I’ve yet to uncover….
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    6 mins

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