DCPLive is a blog by library staff at the DeKalb County Public Library!

November 2015

Nov 27 2015

Maybe It’s More than a Meal

by Dea Anne M

An instructor, who was leading a class I took recently, started off by asking the participants to go around the room and introduce ourselves and, as a little twist, to name our favorite Thanksgiving dish for everyone else. The choices ran the gamut from the plain yet delicious (mashed potatoes), to the more elaborate (a type of pie which sounded fantastic), to the outre (my own choice, my Mom’s lasagna, which I happen to love so, yes…I cheated…and yes, we have had it for the holiday meal). Folks spoke of their favorites–green bean casserole, pumpkin pie, sweet potato casserole with marshmallows or pecans–and the enthusiasm with which my classmates spoke about their favorites made me realize that there’s real emotion tied to our anticipation of what we think of as traditional holiday food. Of course, this includes turkey for many of us.

Now, I don’t care much for turkey myself and I don’t know that anyone in my extended family was particularly crazy about it. Yet there it sat, year after year during my childhood, providing a mighty anchor to my grandmother’s table. For just a simple Sunday dinner, my grandmother set what can only be described as a “groaning board,” and at Thanksgiving that poor table pretty much gave up and begged for mercy. The bird always seemed to dwarf the many side dishes that mobbed the turkey nonetheless like a bunch of underemployed paparazzi suddenly catching sight of Beyonce and Jay Z out on a double date with Angelina and Brad. I mean, there was barely room for our plates.

How is it that such food becomes a “tradition” in the first place? Well, let’s see.

  1. Turkey may or may not have played a part in the earliest Thanksgiving menus. Certainly the wild turkey has been a resident on this continent since it strolled over here from Asia about turkey50,000 years ago, but the best known record of the “first Thanksgiving” celebrated by the Pilgrims of Plymouth in 1621 mentions “wild fowl,” which could have easily been turkey, geese, ducks, or all three. There’s some logic to the thinking that the domestic turkey later seized its holiday seat of supremacy by virtue of its size (i.e., more people fed from one dish) and its lack of utility for egg production. At DCPL, see How to Cook a Turkey from the editors of Fine Cooking for all the information you will need to prepare next year’s bird.
  2. Pumpkin is another food that has traveled. Pumpkins are native to the Americas, but the pies didn’t become popular until after the pumpkin’s arrival in Tudor England from whence it hopped back over the Atlantic with the Pilgrims. Today, many–if not most of us–who choose to make a pumpkin pie select pumpkin in a can over fresh. If you’ve ever tried to cut up or peel any sort of hard-shelled gourd or squash, then you will understand this preference–although a pie pumpkin is much smaller than the one you might select for a jack-o-lantern. In any case, pumpkins are a true harvest vegetable so their inclusion at Thanksgiving makes sense. At DCPL, see A Year of Pies: A Seasonal Tour of Home Baked Pies by Ashley English, and make Gingersnap Pumpkin Pie with Candied Pumpkin Seeds next year.
  3. Sweet potatoes–either baked, mashed or made into a casserole–were not a part of the first Thanksgiving. bubblyBy the late 1800’s (right around the time Thanksgiving became a recognized holiday) candied sweet potatoes had developed a following in such northern cities as Philadelphia. Of course, folks in the South had already been eating sweet potatoes for a while. The addition of marshmallows came shortly afterward and the casserole’s fate was sealed. That is, unless you’re like me and prefer a crunchy, and infinitely more ethereal topping of crushed pecans, glazed with butter and brown sugar. See Clifford A. Wright’s Bake Until Bubbly: The Ultimate Casserole Cookbook to find a recipe for a sweet potato casserole that features a pralined, and thus correct, pecan topping.

While we’re talking about “traditional” food for the Thanksgiving feast, let us not forget that many, many families include dishes that reflect their cultural heritage and which are as important to a proper celebration as a specific kind of dressing or gravy (served from a boat and not a bowl) may be to you. People of Ukrainian origin might choose to include cabbage rolls and pickled herring with the meal. A Korean family might always be sure that kimchee and pa jun pancakes grace the table. From agnolotti to tamales, the presence and the taste of certain food just means holiday–and if you are cooking for others, you’d best not forget that.

I’ll never forget the year that I volunteered to make a green bean casserole. Regular readers of this blog might believe that I think of myself as some sort of fancy-pants cook–and all I will say to that is… some people would tell you you’re right. I steamed the fresh green beans to the point of perfection before mixing them with a carefully prepared cream sauce made with fresh mushrooms and spiked with sherry and lemon. Once I had topped my gorgeous dish with a layer of caramelized onions and baked it for the proper time and at the proper temperature, I took it to the potluck practically bursting with pride in my creation. Well, we all know what pride goeth before. Everyone was polite about my dish and, after all, there’s something to be said about carrying home one’s own leftover green bean casserole. It certainly reduces anxiety about what to eat for lunch the day after Thanksgiving (and the day after that). The problem, of course, was that my casserole simply didn’t have the flavor of the green bean dish that most of the guests knew. Most of that flavor comes from cans. But, that didn’t matter a bit. It wasn’t that my casserole didn’t taste good–it was that it didn’t taste the same.

I think that an excellent attitude toward food, and receiving it in the proper spirit of genuinely giving thanks, may have been summed up best by the late, and very great, Edna Lewis. Her book The countryTaste of County Cooking is revered as a true classic–both as a cookbook on southern cooking and as a memoir. Lewis was born and raised in Freetown, Virginia, which was founded by African Americans, many of them emancipated slaves, including her own grandfather. Lewis’s book is a delightful tour through the seasons and the wonderful food cooked by people whose lives were devoted to tending the earth and all of its gifts. These were people who truly understood gratitude. When Lewis’s editor Judith Jones asked her why she had not included a menu for Thanksgiving, Lewis answered with the quiet dignity for which she was widely known: “We didn’t celebrate Thanksgiving. We celebrated Emancipation Day.” If you have never read Lewis’s wonderful book, I urge you not to pass it up. In the meantime, look here for Francis Lam’s insightful and beautifully written profile of Lewis which appeared in in the October 28th issue of the New York Times magazine. If you are as yet unacquainted with this fascinating and regal woman, you will be glad to make that acquaintance now.

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Nov 20 2015

Guess Who’s Coming to Dinner?

by Camille B

turkeySo, the Thanksgiving festivities are on the way and you’re mingling about trying to be a good host, making sure that everyone is feeling welcome and comfortable–parents, siblings, in-laws, a few friends and neighbors you invited. Suddenly you look across the room and spot an unwelcome visitor, the same one who showed up at your perfectly planned holiday last year and wreaked havoc. That’s right, Mr. Stress himself, all decked out in his finest, lurking in the shadows and waiting for his cue to rain on your parade. Your heart sinks. Who on earth invited him?

Well, it just so happens he could have come in with any number of your friends or relatives–perhaps that aunt who, even though you tell her every year a bottle of wine is perfectly fine, always insists on bringing that special dish that nobody likes but everybody has to eat anyway, or maybe it’s your brother-in-law who goes around pushing everyone’s buttons–and oh, he’s here for the entire weekend. Then there’s your son. You clearly remember telling him to ask first, but he still arrives at the last minute with two of his buddies in tow–and they’re all the size of giants. You don’t want to be a scrooge, but there goes half the turkey!

Sometimes, in spite of our best efforts, the Thanksgiving Holiday–a day when we come together with friends and loved ones to relax and give thanks, not just for what we have but for each other as well–can prove to be more stressful than we care to admit, testing the endurance of even the most patient folk.

And this is true not only for the host, but sometimes for guests as well–that new son or daughter-in-law, boyfriend or girlfriend, or invited co-worker. Guests can find themselves caught in the middle of Thanksgiving sagas and dramas that easily spiral out of control from simple things (like fights over the remote, a turkey leg or a wishbone) to really heated debates and brawls that stem from arguments over politics, sports teams or just the re-ignition of old family feuds.

Oh yes, Mr. Stress will show up at your Thanksgiving dinner. You can count on it. And though you may not be able to eradicate his presence altogether, you can minimize the role that he’ll play at your gathering by being prepared and always a few steps ahead.

Host

There’s no way you can do everything yourself, so don’t even try. Brushing away people when they try to offer their assistance, while at the same time complaining at the end of the day that you had to do it all by yourself–you can’t have it both ways. Many hands make the work light, even small hands. And yes, you can enlist your guests as well.

Things don’t have to be perfect. So your cousin Rae-Rae didn’t mash the potatoes quite the way you like them, there’s no need to blow a gasket and call for everybody to get out of your kitchen. She was only trying to help. Believe me, no matter which way you offer up the potatoes–unless they’re burnt to a crisp–they will disappear right along with the rest of the meal. Take heart if it doesn’t look like it came out of Martha Stewart’s kitchen. Your family and guests will still love it and you–and appreciate your effort and hard work.

First-time hosts: Keep it simple. Now is not the time to try and impress your new mother-in-law with your non-existent culinary skills. Unless you’re a naturally great cook with event planning experience under your belt, you’ll probably make a few blunders along the way. No love loss. A lot of people still dread Thanksgiving preparations even after umpteen years of doing it. If this is just your first go at it, grab a good friend or two to help out. Your day will come when you will be able to put forth a Thanksgiving feast just like Mama used to make.

Try to be the most gracious host you can be. It’s sometimes hard I know. Maybe your aunt’s gesture was well intended, even though you had to chow down her questionable casserole made from that very secret recipe. It probably made her feel good just to be a part of things and offer up her contribution–and she may not be the only one you have to make peace with. Thanksgiving conflicts flare up like wild fires in an instant. Though you cannot be everywhere at once, you can do your best to ignore negative comments, steer conversations to otherwise neutral topics when you sense what’s coming (some people are habitual offenders), and basically douse water on any embers you see that can potentially erupt into an altercation.

Thanksgiving Dinner

Guests

Don’t come empty-handed. Even though your host insists that you bring just yourself and your appetite, it’s still a nice gesture to bring a non-food item or beverage–wine, flowers, or something that is needed as part of the event, like napkins, forks or even a gift for your host.

Let the host know ahead of time if you have any dietary issues. It can be really stressful to go through all the trouble of fixing a great feast only to realize at the last minute that someone cannot partake because they’re vegan or have specific allergies to items on the menu. Knowing ahead of time can enable your host to consider your diet in the meal planning.

Ask before you invade your host’s kitchen, and space as a whole, as this can be a good way to lose a limb or not get invited back next year. Unless you’re a really good friend of the family and you’re quite certain they’ll be okay with it, don’t go rummaging around in the refrigerator or cupboards, stand around in the kitchen obstructing foot traffic, or begin doing chores you weren’t asked to do.

Overall, I honestly believe that the almost euphoric anticipation we feel towards the Thanksgiving holiday and what it represents is too great–and the time and effort we put into making it the best day possible for our loved ones too precious–to let trivial matters come in and ruin it in mere seconds or minutes, causing us to sometimes forget why we came together in the first place. So this year when you spot Mr. Stress worming his way through your holiday celebrations, don’t grow wary, let him bring it! You’re prepared.

ArtOfTheVisitEase into your Thanksgiving season with the following selection from DCPL:

The Art of the Visit: Being the Perfect Host, Becoming the Perfect Guest by Kathy Bertone

Keep Your Cool! What You Should Know About Stress by Sandy Donovan

How to Survive Your In-Laws: Advice from Hundreds of Married Couples Who Did – Andrea Syrtash, special editor

How to Cook a Turkey: And All the Other Trimmings from the editors of Fine Cooking

Holiday Collection (DVD)

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Nov 18 2015

A Woman in Charge

by Hope L

Hill2Will 2016 be the year that a female takes the highest office in the United States of America? Is America ready for a woman president? How about a First Gentleman?

A few weeks back I attended a speech Hillary Clinton gave at Clark Atlanta University. I wondered why, at age 68, this very controversial yet very famous person would even want to go through the rigors, the barbs, the glad-handing, the clawing–let’s face it–the virtual pain in the neck that is running for POTUS and then fulfilling that role should she win. It has greatly aged all 43 men who have come before.

HillSo, I decided to check out Hillary Clinton. I mean, literally, to research whatever I could find out about her.

And, of course, to learn more about Hillary Rodham Clinton is to learn more about Bill, for the road to the presidency and Hillary’s meteoric rise (well, it wasn’t exactly an overnight thing–she’s been in politics most of her life in one capacity or another) to presidential candidacy is almost as much about William Jefferson Clinton as it is about Hillary.

Or, is it the other way around? Was Bill’s meteoric rise to the presidency due in large part to Hillary?

CarlRight now I’m reading A Woman in Charge: The Life of Hillary Rodham Clinton by Carl Bernstein.

If you’re interested, DCPL has other books about Hillary Clinton. Click here to see what’s available–as we wait until next November to see who the new person in charge will be.

 

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Burger King seemed to have the popular edge over McDonald’s in Orlando, Florida, where I spent most of my formative years. Maybe this is because in 1953, Jacksonville became the original Home of the Whopper. In any case, fast food wasn’t much of an issue when I was growing up. On the very rare occasions that my family went out to eat (usually before the drive-in double feature and always in the car), it was Burger King all the way. I suspect this is because my father preferred the Whaler (as the Big Fish was then called) to the Fillet-O-Fish. My own taste leaned toward the milkshakes, as did my brother’s, and we pronounced them “superb” from the back seat as we discussed (i.e., fought over) the relative merits of strawberry versus chocolate.

Well, it’s a not-so-secret secret that fast food juggernaut McDonald’s has been in a sales decline for at least a few years now. In fact, according to this recent article in the New York Times “Big Food” as an industry is facing some very scary times. Now you may greet that news with glee, dismay or utter indifference, but the fact remains that businesses are in the business of staying alive and growing as much as they possibly can. What is to be done?

This story from the November 2nd issue of The New Yorker suggests that more and more people want a healthy meal at a good price. Of course, “good price” is a relative term and a fully loaded one. The young Manhattanites featured in the article’s opening consider eight to fifteen dollars for a meal a pretty fair deal. While you can certainly spend that much at McDonald’s, a typical lunch might run you a little over five dollars, and get you out of the drive-through line in about that many minutes. When it comes to real value, these same young Manhattanites–as well as increasing numbers of people everywhere–want tasty food, free of antibiotics, unpronounceable additives, and the now thoroughly tarnished reputation of factory farming. Reasonable prices are desirable too, but not as a consolation prize in the absence of those other factors. It would seem that McDonald’s has a complicated trek ahead if it wants to recapture its previous market glory. In fact, it’s difficult to see this happening unless it becomes something quite different indeed.

Still, let it not be said that we Americans don’t love our burgers and subs and chicken and barbeque. Furthermore, we love to eat out…a lot. The average American might eat 5 meals a week or more in restaurants, and most of those restaurants will be fast or what is known in the industry as “fast casual.” Are you fed up with (so to speak) the pack ’em in and move ’em out fast dining experience? Maybe you value reasonable prices and also sustainability and healthier ingredients–or you just want food that tastes better. This recent article from Bon Appetit‘s website will point you toward 32 fast service restaurants to watch. Some of these, like Five Guys Burgers and Fries and Jimmy John’s Gourmet Sandwiches, are familiar to us here. Others, like the West Coast’s In-N-Out Burger and the British chain Pret-A-Manger, are still expanding. One of them, LocoL, has yet to open at all (as of this writing). Still, the future for restaurant dining looks a little brighter.

Or you could always cook at home.

“Dream on,” you say. “I always pick up a bucket at KFC on Tuesdays. The kids are like wild animals after soccer so why on earth would I fry chicken at home? Besides, think of the mess!”

Believe me, I hear you–but, before you completely dismiss the idea, consider these resources from DCPL.

My partner cherishes a fond memory of Outback Steakhouse’s Bloomin’ Onion. My partner is not a basketball team–which you would have to be (a basketball team, that is) to burn off the heft of this titanic “appetizer.” Deep-fried and lavishly sauced, this well disguised allium resembles the sort of novelty you purchase on a whim at the county fair and regret as soon as the double Ferris wheel starts its ascent. At almost 2000 calories, it is in no way an appropriate teaser for a full steak dinner. This istop secret a highly personal point of view, of course, and one with which my partner, being a reasonable person, has come to agree. However, if I wanted to, I could make it at home, and Todd Wilbur’s Top Secret Restaurant Recipes would coach me every greasy step of the way. Other books by Wilbur include Top Secret Restaurant Recipes 2 (for Chili’s Southwestern Egg Rolls) and Top Secret Recipes Unlocked (for McDonald’s Sweet Iced Tea). Of course, you and I both know that I won’t be making a Bloomin’ Onion any time soon. I mean, think of the mess!

eat thisDavid Zinczenko is the author of the popular Eat This, Not That series of titles in which he schools us all on the better choices we can make at fast food and fast casual restaurants–including, of course, in the mall. For those cooking at home, there is Cook This, Not That. Zinczenko shows us how to save calories, as well reduce the fat and sodium in our diets, by cooking in our own kitchens. This, in itself, cook thiswould be a bit disingenuous since most nutritionists agree that home cooking is almost always a better choice. However, Zinczenko does come up with some truly tasty alternatives. The book’s title might imply that you are recreating clones of favorite restaurant dishes in your own kitchen, but what you’re actually doing is cooking recipes that mirror the less desirable restaurant meals. It’s your choice, but I will say that the food in Cook This Not That looks remarkably delicious with recipes like Mushroom Swiss Burgers and Cauliflower and Butternut Curry. Let me repeat–this book most emphatically is not in the business of giving you exact recipes for dishes like Olive Garden’s Spaghetti and Italian Sausage or Applebee’s Steakhouse Burger. Instead, Zinczenko shows you how to make Spaghetti with Spicy Tomato Sauce and the previously mentioned Mushroom Swiss Burger. To my mental palate, these are trades well worth making.

madhungryFinally, here are a couple of books in a similar vein to those mentioned above:

The Chinese Takeout Cookbook by Diana Kuan

Mad Hungry Cravings by Lucinda Scala Quinn

Of course, there are times when you want, crave, need a Big Mac or a Spicy Italian Sub, and you’re on the road, exhausted, laid up with the flu or otherwise don’t want to go anywhere near a kitchen. For these times, keep in mind that list of “better” restaurants mentioned above and see if a reasonable alternative presents itself. Just remember–a burger and fries from Five Guys, or the Atomic Wing Combo at Wingstop, are still going to be a burger and fries and a basket full of wings and, not say, a salad and a piece of broiled fish.

Not to ruin your good mood or anything.

As for me, I’m kind of in the mood for a strawberry shake (made at home, of course).  Then, maybe I’ll find a handy car to drink it in, surrounded by uncontentious silence, or perhaps in the company of a kindred spirit who remembers the shakes of yesterday with as much fondness as I do.

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Nov 6 2015

It’s the Climb

by Amie P

My aunt and uncle live at the base of the Superstition Mountains, just outside Phoenix, Arizona. We recently went to visit and arrived in the dark, so I was happily surprised by the awesome view they have when I stepped out onto the back patio in the morning.

“There’s our mountain!” my uncle said, then added casually, “About 8 or 9 people die out there every year.”

“These mountains?” They are beautiful, but certainly not the tallest mountains we saw on our trip. In the case of these mountains, however, size is not the problem.

“Every year people go hiking up there and they don’t bring enough water. Some make it back, some don’t. Recently a couple walked off a plane and came out here first thing. Only one came back.”

thin airUnfortunately, many climbing expeditions end that way. Mount Everest has captured the imaginations of people from around the globe, and many have tried to climb to the highest peak in the world. Over 250 people have died trying to reach the top. Reporter Jon Krakauer details the story of his personal tragedy on Mount Everest in his book Into Thin Air: a Personal Account of the Mount Everest Disaster. Krakauer made it to the top with his team, but not all of them made it back down.  The story is gripping and powerful, but don’t expect a happy ending.

k2Not quite as tall, but four times as deadly, Mount K2 spears up out of northern Pakistan. Ed Viesturs, a world-renowned mountaineer, details the story of this deadly mountain’s history, including his own near-miss event in which a single ice pick kept him and his climbing partner from sliding away in an avalanche. You’ll find it in K2: Life and Death on the World’s Most Dangerous Mountain.

 

ledgeThese things happen in our own backyard also. The Ledge: An Adventure Story of Friendship and Survival by Jim Davidson and Kevin Vaughan tells the story of two men who survived a cave-in that took them deep into a glacial crevasse while climbing Mount Rainier in Washington State.

 

 

summitWondering why climb mountains at all?  Check out To the Summit: Fifty Mountains that Lure, Inspire and Challenge by Joseph Poindexter. This book is a visual tour of 50 of the world’s great mountains, with full-page photographs to draw you in.  A book can’t substitute for the real thing, but this one tries its best to tempt you.

 

If you’re not ready to tackle Mount Everest, I’d recommend hiking the Superstition Mountains in Arizona.  It can be done, I will attest.

Just bring plenty of water.

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Nov 2 2015

The Know-It-All Gets Schooled

by Hope L

KIAI’m sure you’re wondering: What can DCPL’s Know-It-All library card do for someone like me, a dyed-in-the-wool Know-It-All if there ever was one?  Through the end of the year, DCPL is running its Proud Card-Carrying Know-It-All campaign to encourage DeKalb residents to get a library card.

Now, I ask you, why do I need a library card? After all, I’ve already claimed to know it all. What else could I possibly learn?

Plenty, I have discovered. There is still SO much to know, to learn, and to enjoy. Or to rant about!

Why, I just discovered Marlene Targ Brill’s book Let Women Vote! at DCPL and learned about Carrie Chapman Catt, a leader of this country’s suffragist movement.  (Note the insistent exclamation point at the end of that book’s title!)womenvote

Catt marshaled the forces in Tennessee in July 1920 in the final fight in the struggle for women’s suffrage–the right to vote.

Thirty-five states had already approved the amendment, which said: The right of citizens of the United States to vote shall not be denied or abridged (limited) by the United States or by any state on account of sex.

“Catt packed a small overnight bag at once. She expected to stay in Nashville only a few days, long enough to prove that the women worried needlessly. After she arrived, however, Catt changed her mind. Men and women who opposed the vote had flooded into Nashville. The size and strength of groups against woman suffrage shocked her. Catt quickly sent home for more clothes. For the next six weeks she fought one of the toughest battles in the seventy-two-year-long suffrage war.”

And just consider what I heard on NPR and researched online at DCPL recently: Suffrajitsu and Mrs. Pankhurst’s Amazons!

Suffrajitsu came about when the powers that be in the British women’s suffrage movement got tired of violent threats, being spat on, and frankly, being beaten up by those who were against their cause. (Or, like the famous line from that classic media/journalism movie Network: “I’m mad as he** and I’m NOT going to take this anymore!” Yessiree, Ms. Know-It-All remembers Peter Finch got an Oscar for that role.)

HippolytaAnd then there’s this from the juvenile fiction book by Jane Yolen and Robert J. Harris, Hippolyta and the Curse of the Amazons, available at DCPL:

“Hippolyta is a true Amazon princess:  Her heart beats for the thrill of the hunt, the rush of her daily battle training, and the abiding community of her fellow female warriors. She would do anything to protect the secure, empowering life the Amazons have built. But when her entire world is threatened, will this thirteen-year-old warrior be able to save it?

“Battling against time, fighting against incredible odds and even the gods themselves, Hippolyta will have to do the unthinkable to save the legendary race of female warriors:  accept the help and love of a boy. And as she journeys to her nation’s mythical homeland of Arimaspa in search of salvation, Hippolyta finally learns what it really means to be an Amazon: finding the courage to face your fears and overcome them in order to change the world.”

Well, Hippolyta may have needed to accept the help and love of a boy, but the Suffrajitsu Amazons did not. Okay, the suffragettes did have husbands and other enlightened men assisting in their battle to be able to vote. But, there were many more men who were dead set against it! Now, they could’ve called a few he-men in to do the job, but no, this called for the Suffrajitsu and the Amazons–sturdy women who would protect the suffragettes in their travels, protests and skirmishes. (Ms. Know-It-All wonders if she could have made the cut as a sturdy Suffragette?! But alas, we shall never know that.)

suffWhy, I even learned that Britain’s Mrs. Emmeline Pankhurst, a suffragette, was named by Time Magazine in 1999 as “One of the 100 Most Important People of the 20th Century.”

(Meryl Streep, Ms. Know-It-All’s favorite actress, plays Mrs. Pankhurst in the female-produced, directed and written film Suffragette, starring Carey Mulligan, which just opened at the end of October.)

Protests, marches, imprisonment and hunger strikes were some of Mrs. Pankhurst’s tactics. But, when she began getting roughed up, she began evading police by using disguises. Eventually the Women’s Social and Political Union (WSPU, started in 1903 by Pankhurst and her colleagues) established a jujitsu-trained female bodyguard squad to physically protect her.

Now that I’m a card-carrying Know-It-All because of my free, official DCPL library card in my wallet, I’m like the Suffrajitsu, except I’m ready to fight back with the facts instead of fists! You can bet that I won’t leave home without it!

And, by the way… What’s in YOUR wallet?

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