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"The struggle itself ... is enough to fill a man's heart." --Camus
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ACADEME, n. An ancient school where morality and philosophy were taught.
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The Deemer Interview
Charles Deemer teaches screenwriting at Portland State University. He is a playwright, novelist, screenwriter, and pioneer in hyperdrama. He was the editor of Oregon Literary Review and the artistic director of Small Screen Video.
"Having written almost daily for over 40 years, I can say that writing is not a job or a vocation or a profession--it is an existence. It is a way of being in the world."
About Charles Deemer.
Contact: cdeemer(at)yahoo(dot)com
"Having written almost daily for over 40 years, I can say that writing is not a job or a vocation or a profession--it is an existence. It is a way of being in the world."
About Charles Deemer.
Contact: cdeemer(at)yahoo(dot)com
Seven Plays
Finalist, 2001 Oregon Book Award
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February
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J.D. Salinger
1 comment:
I am the chef that created the oyster scrapple. I can't believe someone tried to recreate it. It seemed yours turned out good from your comments. If you come to Philly, you must stop in and try mine. I am sure you will be shocked at how much mine tastes like the pork version, with an oyster essence. There is a lot of subtleties to making it just right. From the type of oyster, using the right amount of buckwheat and spices, and the 3hrs or so of cooking time.I serve it here with a home made creme fraiche, that I whip and add fresh horseradish to. My first thought was to use cocktail sauce, because scrapple goes with ketchup and well oysters with horseradish. Once I actually made it I realized ketchup would cover the briny finish, so I used creme fraiche. Anyway, I have had a few write ups over this and I will be on abc news next Thursday morning cooking it. I could send you the link perhaps.
Thanks
Ted
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