Howl (2010)

Howl tells the story of the landmark poem by the same name, written in 1955 by Allen Ginsberg (played by James Franco). Lawrence Ferlinghetti, co-founder of City Lights Books in San Francisco, saw Ginsberg perform Howl and telegrammed him shortly afterward saying, "I greet you at the beginning of a great literary career," offering to publish the work. He is taken to court in 1957 on obscenity charges, and this is where the film focuses its plot.

In between shots of the courtroom, we see clips from Ginsberg's formative years, time spent in New York, interspersed with bits of the performance of Howl at the Six Gallery Reading in October of 1955. Pieces of the poem are also animated to add yet another dimension to the film.

There is also a documentary-style interview with Ginsberg happening throughout.

I found the film very interesting and there are a few bits that have stuck with me: Ginsberg's description of "poetry as a rhythmic articulation of feeling" and the idea that prophecy and relevant writing is simply knowing and feeling and communicating something that someone will know and feel and connect with in 100 years.

Movie Rating

Plot: 3.8

Cinematography: 3.2

Acting: 4.2

Average: 3.7

No surprise on the dinner choice, since beets are probably my favorite vegetable...

Beetnik Pasta

Serves 4–6

INGREDIENTS

2 bunches of red beets with greens attached

4 cloves of garlic, minced

1 medium onion, chopped

4 tsp extra virgin olive oil

8 oz. whole grain spaghetti

1/2 cup part skim ricotta cheese

2 handfuls of fresh chopped basil

4 TB feta cheese

salt and pepper, to taste

DIRECTIONS

Preheat oven to 400 degrees. Remove the greens from the beets and wash everything well.

Wrap the beets in aluminum foil and place them on the rack in the oven. Roast for 40–60 mins. depending on size. You should be able to easily pierce them with a fork when they're done.

Meanwhile, stem the greens and chop them into small pieces or thin ribbons.

Cook the pasta according to package directions (approx. 11 minutes), and reserve the pasta water.

Let the beets cool slightly in the foil once they're removed from the oven, until they're able to be handled, then slip the skin off the beets and chop into bite-sized pieces.

Heat the oil in a large nonstick skillet over medium high heat. Add in the onions and garlic and cook for about five minutes until the onions are translucent. Add in the beet greens and season with some salt and pepper. If you need a little extra liquid, stir in some of the reserved pasta water.

Once the greens have wilted, stir in the chopped beets, fresh basil, pasta, and ricotta cheese. Gently mix until everything is combined and the cheese has coated all of the pasta. Adjust seasonings to taste.

Plate into big bowls and top each with a tablespoon of feta cheese. Enjoy!

Dinner Rating

Movie Relevance: 4.7

Taste: 4.7

Average: 4.7