Excerpt from Jona Frank’s afterword in RIGHT: Portraits from the Evangelical Ivy League

Lately, it seems like everyday I find myself explaining to someone why I did this project. It was not assigned to me. It was a choice. I am not an evangelical Christian, nor am I a Republican. I am, however, captivated with states of becoming, and I am driven to make portraits of people as they try on new roles, come of age, and struggle with the pivotal moment between exploration and discovery.

I first read about Patrick Henry College in the New Yorker magazine. A majority of my work in the last ten years has revolved around adolescents. Ideas of how children learn to be social and gravitate toward certain groups fuel my interests. There were two specific lines in the article that made me want to go to the school. The first discussed how the students were guided on “glorifying God with their appearance.” The second described a woman’s attire at a debate tournament as that of a “Washington wife in waiting.” How our appearance becomes a language in which we communicate fascinates me. We make assumptions about people based on how they choose to ornament their bodies. With the slightest gesture or simplest pose, a purpose is suggested, a choice is made, a conclusion reached. In a split second, we presume a truth and create a story.

The following spring, I made my first visit to PHC. I photographed boys in pressed shirts and patriotic ties, and girls with long hair in homemade dresses. I felt like I had walked into a strange time warp. The first generation of homeschoolers was coming-of-age, and I was awash with curiosity.

I think it is easier, in some ways, to photograph a punk kid or a skateboarded. Their style is colorful, enchanting. But a young man in a suit or a female in business attire—you have seen it. It’s conventional. It’s a societal uniform. That’s the thing about the Patrick Henry student. On the outside they may evoke the ordinary, but look closer, because there is more there, and this is where they surprise you.

To read more about RIGHT visit:

Photo District News

New Yorker

NPR.org - a review of RIGHT will be posted the week of Oct. 12.

Patti Quill
Marketing & Publicity Manager

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Publishing a Craft Book

If you’re curious about how to pitch us your craft book idea, listen to this informative podcast featuring our craft publicist, Christina Loff. It’s full of helpful tips, and up now on Diane Gilleland’s blog, Crafty Pod.

Download CraftyPod #77: Publish a Craft Book, with Christina Loff and Kate McKean.

Some highlights that Christina covers:

• What makes a book idea attractive to us
• The elements of a strong proposal
• The importance of being a self-promoter and how to grow your platform
• Emerging trends in craft publishing
• The great agent debate

I’m always happy to receive new craft book proposals. Read more about our submission guidelines here and here, and then pop them in the mail for me.

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Kate Prouty
Craft Editor

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Little Stitches Winners

The results are in from the Little Stitches for Little Ones contest held by Ohdeedoh click here to see which three talented crafters Amy Butler picked from the impressive group of entries. Pictured here is Sara’s Modern Playsuit which won first prize- how adorable is that? I would like one in grown up size please!

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Christina Loff
Craft Publicist

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Today I write to you from the Brecon Beacons mountains in Wales, where I just had a ride that could very well be put on my next list of top rides. I travel the globe riding horses, experiencing some of the world’s most beautiful places. These are destinations like today’s ride. They may be amid the moors on the top of a mountain in Wales or like one of my favorite rides, the floor of a volcano on Maui.

For now, here are my top five favorite rides.

Ring of Kerry, Ireland- If you are riding in this part of southwest Ireland, look up the O’Sullivan family, who have been leading treks around Killarney for decades. They’ll make sure you’re on a strong Irish horse and in a comfortable saddle as you climb into the verdant mountains to ride above valleys that cascade into glassy lakes. I rode with Aoife O’Sullivan, who recounted Irish folklore as we sat on a craggy cliff, where we enjoyed hot tea and sandwiches, before climbing up an old mass road to take in the very best views of Dingle Bay’s bright blue waters.

Haleakala National Park, Maui- This is one of my most unusual adventures. I never thought that I would be able to ride a horse into the crater of a volcano. At Haleakala National Park on Maui, I ventured down the Sliding Sands Trail into Haleakala volcano. You’ll want to be on a fit horse accustomed to this surreal and harsh environment. The altitude changed quickly as we descended to the crater floor amid the shiny and rare Haleakala Silversword and unearthly colors.

Cappadocia, Turkey- The people of Central Turkey were so warm and welcoming as we rode from village to village through Cappadocia’s lunar-like landscapes. My guide Ahmet Diler, who had grown up in Cappadocia, seemed to know everyone. Everywhere that we went we were welcomed to stop for tea or to cool off by drinking ayran, a popular drink in Turkey that tastes like thin, salty yogurt, and other snacks. I rode spirited, but manageable Arabian horses through bizarre sandstone fairy chimneys to first century churches carved into the rocks and mysterious underground cities.

Traditional Horse Drive, Iceland- This is one of my favorite rides, but I recommend it only for the brave. I ride a lot, but after only a day of riding Icelandic horses in Iceland, I was nervous to be leading a herd of fifty horses through the treacherous lava fields en route to Gullfoss, Iceland’s Golden Waterfalls. Icelandic horses are strong and surefooted. They also have distinct gaits or ways of moving. One of these is the tolt, which to me feels like I am gliding along on horseback. It’s a magical feeling, especially when you are running with a herd of horses.

Arenal Volcano, Costa Rica- If you want a spectacular light show, ride to the base of Arenal Volcano in Costa Rica at sunset. I couldn’t believe how close we were able to ride to the famously furious volcano. I could see the smoke billowing from the top of the cone. Bright red lava rumbled down its side, as we cantered through the farmland below.

Darley Newman, author of Equitrekking and host of the popular PBS show of the same name.

Don’t forget to enter the Equitrekking sweepstakes for a chance to win a roundtrip ticket to Iceland for you and a friend!

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Pulled Pork Three Ways–South Carolina, Vietnamese, Sicilian

Pork is the most common meat in the world, and every culture that eats it has a recipe involving long, slow cooking that ends up with the pork in shreds. Whether you are from South Carolina, southern Italy, or Southeast Asia, you know about pulled pork. The only difference is what you flavor the meat with after it cooks, and how you choose to present it. Here is a recipe to serve as an international guide. It includes enough to make 8 portions of pulled pork, and enough of three different sauces and accompaniments to flavor all of that pork. It is assumed that you will choose one way, but if you want to make all three, either you will need three times the amount of pork, or you will need to cut all of the sauce ingredients down by two thirds.

The Grill

Gas:
Indirect heat–medium (325º to 350ºF)
3- or 4-burner grill–middle burner(s) off
2-burner grill–1 side off
Clean, oiled grate

Charcoal:
Indirect heat–medium ash
Split charcoal bed (about 2 dozen coals per side)
80 replacement coals
Heavy-duty drip pan set between banks of charcoal
Clean, oiled grate on medium setting

Wood:
Indirect heat–medium ash
12-by-12-inch bed, 3 inches deep
Clean, oiled grate set 4 inches above the fire

Grill Tools and Equipment
Long-handled tongs
Long-handled spatula
Kitchen twine

Timing
Prep: 30 minutes
Rest before grilling: 30 minutes to 1 hour
Grill: 3 to 4 hours

Makes 8 servings

Ingredients

For the pork:
1 boneless pork shoulder, about 5 pounds
1/4 cup Fragrant Chile Rub
2 tablespoons canola oil
Oil for coating grill grate

For the South Carolina Vinegar Mop:
3/4 cup apple cider vinegar
2 tablespoons sugar
2 teaspoons Tabasco hot pepper sauce
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
8 hamburger rolls, for serving

For the Pungent Vietnamese Sauce:
1 cup Vietnamese Dipping Sauce
8 leaves romaine lettuce, for serving
4 radishes, thinly sliced and cut into strips, for serving
1/2 cucumber, peeled, seeded, and cut into thin slices, for serving

For the Sicilian Bath:
1/4 cup extra-virgin olive oil
1/4 cup red wine vinegar
1/4 cup fresh lemon juice
1 tablespoon tomato paste
1 clove garlic, minced
1 teaspoon chopped fresh oregano leaves, or 1/4 teaspoon dried oregano
1 teaspoon chopped fresh rosemary leaves, or 1/4 teaspoon dried rosemary
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
2 tablespoons chopped flat-leaf parsley
8 sub rolls, for serving
2 large onions, cut into 1/2-inch-thick slices and grilled until tender, halved, for serving

Directions

1. Rub the pork all over with the rub. Roll and tie the pork into a compact bundle, and rub it all over with the oil. Set aside for at least 30 minutes or up to 1 hour.

2. Heat the grill as directed above.

3. Brush the grill grate and coat it with oil. Put the pork on the grill away from the heat, cover the grill, and cook until an instant-read thermometer inserted into the thickest part of the meat registers about 185°F, 3 to 4 hours. If your grill has a temperature gauge, it should stay at around 350°F. If you are using charcoal or wood, you will have to replenish the coals or wood every hour.

4. While the pork is cooking, make one of the sauces by combining the ingredients in a bowl; set aside.

5. Remove the pork to a cutting board, using tongs and a spatula for support, cover with foil, and let rest for at least 15 minutes. Untie and cut the meat into 1 1/2-inch-thick slices. Pull the slices apart with your fingers or 2 forks into shreds, discarding large pockets of fat as you proceed. Mix the pulled pork with one of the sauces. Serve South Carolina pulled pork on hamburger rolls. Serve Vietnamese pulled pork wrapped in lettuce leaves with slivers of radish and cucumber. Serve Sicilian pulled pork on sub rolls topped with grilled onions.

Purchase Mastering the Grill.

Click here for more great recipes.

Peter Perez
Senior Marketing Manager

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