Skip to main content

Mr. B


For any dancer of a certain generation (or two), there was only ever one "Mr. B," and that was Balanchine. He was ballet master extraordinaire, and before I was double digits in age, I knew enough to know that he was the surrogate father to please; the signposts of my nascent life read "NYCB or bust." Not that I needed another father—mine was wonderful—but Mr. B was the man whose vision shaped the ballet world, and that was the world I wanted to claim. I read biographies of Balanchine and autobiographies of dancers who were lucky enough (they must have been lucky, mustn't they?) to have inspired him to make ballets. I wanted, as did all my peers in the ballet world, to be the next Suzanne Farrell, the next muse, if only time and luck would be on my side. But it was not to be. Turning fifteen, attending NCSA (North Carolina School of the Arts), I already sensed that something about my dreams and my reality were not matching up. I saw the New York City Ballet, and Mr. B, slipping away. At this school that would make or break me, however, I had another Mr. B: the tenth grade English teacher, Mr. Ballard. It should be said that, in this setting that existed almost exclusively to groom professional dancers, academics were at best a necessary evil—the quid pro quo of getting parents to bankroll their sons' and daughters' chosen career paths. On the first day of that tenth-grade year, I didn't know that I would be making a drastic and permanent life change in a matter of months. I couldn't possibly imagine what I'd do with myself if I wasn't dancing, and I never would have guessed that I would pursue a vocation in which the eccentricities of this Mr. B would aid me far more than Balanchine ever would. (I wasn't yet willing to give momentum to the latent suspicion that I was coming to the end of my dancing days.) Thinking about it now, I'm sure that the jobs of the academic faculty at NCSA must have been somewhat frustrating. It had to have been clear that none of us cared much about any subject of study that didn't involve adagio, partnering, or rehearsals for some production or other. But some of the teachers, Mr. Ballard included, stood stubbornly fast in the seriousness of their own disciplines. Now, of course, I am thankful this was the case, and I credit my knowledge of the finer points of language mechanics to this short, somewhat affected man with wild white (or blond? dyed?) hair; a man who was completely obsessed with two things: English grammar and the actress Vivian Leigh (in his house in the backwoods of campus, he had a framed swatch of the "Twelve Oaks Barbecue" dress worn by a costumed Leigh as Scarlett O'Hara in Gone With the Wind). I remember he would bar the door to his classroom with his arm, and as we students arrived for class, perspiring and preoccupied with the counting of tempo and steps, he would make us purchase entrance with a preposition, a conjunction, or a rule about comma use, repetitions not allowed. Once inside, he made us diagram sentences, and although I did not particularly want to, I saw in the logic of syntax, the complex dance of clauses (commas only before non-restrictive modifying clauses, please, not before restrictive!), a pas de deux of language. Now, on a daily basis, I ply my editing trade and I often think of this unexpected mentor, this stand-in Mr. B, and his is the voice I hear, urging precision not of the feet but of punctuation. To him I tip my hat and recite, across twenty five years of memory: two independent clauses are joined by a comma and a conjunction, or else by a semicolon. Reverence.

Comments

Popular posts from this blog

Ships (Westport, CT)

I graduated from high school in 1987, and although I had applied to college (one only, I knew what I wanted) and gotten my acceptance, I deferred matriculation for a year. It was for the best. Teen angst and anger were peaking, I was sick of school, and really it would've been a waste for me to go straight through when all I could think of was living on my own in the "real" world. Well, I got a dose of that. A good dose of what I could expect to do with a high school diploma and—let it be said—a bunch of shifty slackers for roommates, whose only ambition was to get wasted and stay that way all day. Except that I was not a slacker; that's something I never have been. And even if I had wanted to party—illegally, mind you, I was still underage for beer let alone the rest of what was out there to be had—well, there wasn't the time or energy for it. After a somewhat lost summer following graduation, I set about getting a job, a checking account, and an apartment, tryin

Touch Club

Another experience to come out of my father's L.A. years with Playboy was involvement with a private, membership-based Beverly Hills supper club called Touch. The connections are fuzzy in my mind. I always want to say that the club was backed financially by Playboy Enterprises, but I'm not sure this is accurate. It may have just been that one of the club's owners belonged to Hefner's entourage—being one of the many who made it their business to stop by the Playboy mansion on a regular basis. Or perhaps he (I forget his name, despite having heard it regularly at one point in my life) was a salaried employee of the company, linked somehow to club/casino operations? However it came into being, the Touch Club opened in the early 1980s (perhaps it was the year 1980; it was eventually sold in 1986), and we dined there sometimes, my parents and I; this was always a special occasion I got to dress up for. I don't remember the menu, but based on the intended clientele, I'

Polly's Pies

Today I made a fresh strawberry pie. Maybe it's the wishful thinking of a transitional season: it's spring officially, but you don't quite feel it yet, at least not in New York. Making a fruit pie can't force sunny spring weather to come any quicker, but it still tastes good, and the color of the pie, glazed with a fruit/sugar/cornstarch reduction, is a cheerful anecdote for the often rainy and gray sky in early April. I used to have my paternal grandmother's recipe, but looking for it this afternoon, I couldn't find it. I ended up substituting a recipe from another trusted Southerner, Lee Bailey, whose Southern Desserts cookbook has been on my shelf from the time I first had my own kitchen. The pie came out great—actually, it was better than my grandmother's version (or my misfired attempts at her version, should I be the one at fault). But all this thinking about, making, now writing about pie has brought up another landmark of memory: Polly's Pies in