The changing times

Published 12:10 pm Tuesday, August 5, 2025

By Steven W. Siler

Of any time of the week, Saturday mornings were owned by Yours Truly. Padding down the hall, fuzzy blanket in tow, my sister and I would plant ourselves in front of the RCA to witness the never-ending carnage of Tom, Jerry, Bunny and Fudd. Naturally, my arm would be elbow deep in the box of Apple Jacks, licking the dusty drifts at the bottom like my last name was Escobar. I could not be prevailed on to retrieve the newspaper, let the dog out, or even turn the volume down. Nada. This morning, however, I was recently reminded of the Times, They Are A-changin’, courtesy of the Tryon Fine Arts Center.

For the past week, kids ranging from six to oh-my-God-she’s-driving have been reporting daily for duty to hone their craft in the dramatic arts, courtesy of TFAC and Tryon Little Theater. This histrionic hoopla culminated with a performance this Saturday morning, detailing the ancient antics of the Athenians and their numen on Mount Olympus. The entire affair left me in need of a cool compress, as my gob was most assuredly smacked. These pint-sized players captivated the entire auditorium amid howls of laughter at their rapid-fire dialogue, witty repartee, and laser-like timing. Hanna-Barbera could not hold a candle to this production. But wait…

The singular act that upended my deeply cherished childhood memories was, in fact, the After Party. Doting parents had risen before their charges and assembled a buffet of treats as a reward for actors and patrons alike. Cookies fought for space alongside cupcakes, while cheese sticks tilted against cream horns and their baked brethren. But there was one homely dish that stood out…a motley crudite of a salad, a riot of disgustingly healthy beans and veg. No doubt this douceur was meant to appease some misguided patron of pachouli while the thespians and everyone else gorged on pastries.

I was mistaken. Alert the press.

These groovy juvies had not only given up essentially their last week of summer vacay to toil under the tutelage of learned masters, they gave up their Saturday morning to enthrall and entertain their family, friends, and curious interlopers walking down Melrose. Not satisfied with blowing my mind in that respect alone, these bonny Barrymores were showcasing their culinary chops by chomping on fistfuls of this previously-derided salad. I mean, wholesale noshing.

What sorcery was this? Could it be that my misspent youth was not the Pollyannish playground that it could have been? Was I no longer the stalwart Gen-X raised on neglect and hose water? Because frankly, between the masterful mayhem on stage, and gustatory sophistication afterwards, I for the first time in years felt a sense of pride and anticipation in the future that the youth will bring to me in my dotage. 

They may have broken their proverbial legs in their performance, but they broke my deeply entrenched downerisms whilst my mug was breaking into smiles. And there wasn’t a box o’ Kellogg’s in sight.

Colorful Chickpea Salad

3 Tbsp extra virgin olive oil

3 Tbsp lemon juice, from 1 large lemon

2 garlic cloves, pressed

1/2 tsp sea salt, or to taste

1/8 tsp black pepper

1 1/2 cups cherry tomatoes, halved

1 English cucumber, halved and sliced

15 oz can garbanzo beans, drained, rinsed

1/2 medium red onion, thinly sliced

1 avocado, sliced and diced

1/4 cup cilantro, chopped

4 oz feta cheese, diced

1. Combine the dressing ingredients in a small bowl: 3 Tbsp olive oil, 3 Tbsp lemon juice, 1 pressed garlic clove, 1/2 tsp salt and 1/8 tsp pepper and whisk to combine (or shake them together in a small mason jar).
2. Combine the remaining chickpea salad ingredients in a salad bowl.
3. Add the dressing to taste (we used all of it) and toss gently to coat.

Steven W. Siler is the public information officer for the Tryon Fire Department, a chef and author, and a general raconteur. He can be reached at swsfiremedic@gmail.com