While March was minimal for new books entered into the online catalog (only 5 titles, bringing the total to 7,687), a great deal was done with regard to the collections. First, the trim work and office space at the Clausen Cabin were finished, representing many hours put in by board members Gary Pohl, Mindy Gallagher, Syrilyn Tong, Eli Sonafrank, and other volunteers (thank you!) as well as in-kind donations (rope from Marina Day, the carpet, the office desk, and lastly the phone and printer side table, from Tong). Next, a mini-grant for a new children’s program was obtained from the Golden Heart Community Foundation. Third, president Tong measured the linear feet of shelf space in each section of the library at Frank’s (the JTEL facility that is currently open). This helped determine how many shelving units would be needed to house books for the collections to be moved to the Clausen Cabin (Alaskana, children’s, cooking and gardening, and others to be determined). Betty Swanson donated some hunting and fishing books along with hydrology, revegetation, and western history books that had been part of her husband’s estate, and was given a short tour of the facilities. An anonymous donor gave us another, very special book: a new edition of surrealist artist Salvador Dali’s fabulous Les Diners de Gala, a title that had been on our wish list (see description below). And finally, several board members and a few volunteers moved shelving units from the storage unit and packed up catalogued books from the appropriate sections and moved them into the cabin, placing them on the newly-installed shelves. A busy month indeed!
Dali (1904–1989) is well-known for his surreal artwork, and this book is a celebration of cooking, food, his beloved wife Gala, and surrealism. From his own description: “Les diners de Gala is uniquely devoted to the pleasures of taste … If you are a disciple of one of those calorie-counters who turn the joys of eating into a form of punishment, close this book at once; it is too lively, too aggressive, and far too impertinent for you.” Taschen has reprinted this book, featuring 12 chapters with 136 recipes organized by course (including aphrodisiacs), illustrated and filled with commentary by Dali. As Taschen describes, “All these rich recipes can be cooked at home, although some will require practiced skill and a well-stocked pantry. This is cuisine of the old school, with meals by leading French chefs from such stellar Paris restaurants as Lasserre, La Tour d’Argent, Maxim’s, and Le Train Bleu.”