Remembering Archivist Thomas Wirth (1938-2014)

I recently read on science fiction writer Samuel Delany's Facebook page that Thomas Wirth, who was an independent scholar, book collector, and publisher, had died. His death occurred in October 2014, at the age of 76.

The first and only time I ever saw Wirth in person was in 1990 when he did a talk at the now-defunct Home to Harlem gift shop on 125th Street in Harlem. It was run by Kevin  McGruder, who later became an author as well as a historian and professor.

Wirth's talk focused on Fire!!, a short-lived magazine that Richard Bruce Nugent collaborated on with fellow writers Langston Hughes and Wallace Thurman in 1926, and which Wirth reprinted. (Wirth became friends with Nugent and later was appointed the executor of Nugent's literary estate.)

I mentioned this bit of Harlem Renaissance history in my article about Nugent for In the Life, the 1986 anthology edited by Joseph Beam.

Wirth, it should be noted, is responsible for editing a collection of Nugent's writings called Gay Rebel of the Harlem Renaissance (Duke University Press, 2002) and for the publication of Gentleman Jigger, Nugent's novel, written during the days of the Harlem Renaissance (Da Capo Press, 2008).

From Wirth's online obituary, I learned that he "selected historian Kevin McGruder to assume ownership and administration of The Fire!! Press."

In the seven years since Wirth's death, I haven't seen or heard anything about publications from this press. Let's hope there will be very soon.

Add A Pinch Of Salt And Pepper. And A Teaspoon Of Ammonia?

The novelist Miriam Toews was asked in the New York Times Book Review's "By the Book" Q &  A feature (October 3, 2021) what books she was embarrassed to admit she had not read. Her response: " 'The Mennonite Treasury,' a cookbook my Aunt Mary gave me. A lot of the recipes call for ammonia. For Mennonites its second in importance to the Bible."

If she knew that the recipes called for ammonia as an  ingredient, it's safe to assume she has read some of the cookbook. 

The thing that caught my attention was the use of ammonia in cooking. Anyone who has ever used it for laundry or household cleaning knows it has an overpowering smell. You can only imagine how bad it must taste. How anyone can put ammonia in a recipe and live to tell the tale is a complete mystery.

I would love to contact Miriam Toews about adding this unusual ingredient to a recipe.