in honor of an amazing man and an amazing story i thought id do a little semi-centenial tribute to the life of the goose man...
birth - 9 yrs old:
the goose was hatched in a polluted swamp pond in the city of st louis around 1984.. his mother was a swan and his father a duck so he never really fit in on either side of the family.. he also faced persecution because the french sought after his liver (foy grass) so to escape this sure fattening/death the gooseman made the remarkable transformation into a human being....
birth - 9 yrs old:
the goose was hatched in a polluted swamp pond in the city of st louis around 1984.. his mother was a swan and his father a duck so he never really fit in on either side of the family.. he also faced persecution because the french sought after his liver (foy grass) so to escape this sure fattening/death the gooseman made the remarkable transformation into a human being....
ages 10-14:
...unfortunately for goose he transformed into a white person and, being 1 of only 6 in the entire city of st louis, he again faced adversity.. though he made many attempts to fit in he eventually found refuge in the world of childhood modeling...
ages 14-20
goose began an amazing modeling career that led to his picture being placed on every table in a local restaurant and viewed by millions as they ate nachos and drank root beer... though the details remain unclear it is said that around this time the goose realized that a ravioli had to be boiled before it could be deep fried in order to remain edible. intrigued by the complexity and sheer brilliance of this culinary wonder, the goose began pursuing a career in the culinary arts...
AGE 21 - PRESENT
in his early 20s the goose went on to move to chicago and join a band with 2 other member ( the mudd villian and myself), and though none of these members could play any instruments or produce any music whatsoever, they frequently would tell women that they could in local bars around 3:30 am in order to assist in the courting process...
today the goose currently resides in brooklyn nyc and, when not working or asleep, can be found listening to music on the j train or in one of several lower east side bars.. he continues his career cooking at some of nyc's best restaurants while working as a consultant, teaching some of nyc's most starred chefs the decades old art of 'ravioli frying'
this photo was taken around 8 am on a typical sunday morning in brooklyn (just before bed time)
1 comment:
Happy Birthday Mike! Looks like I am following in your footsteps a bit. I'm staying with Mary-Beth for the weekend. Saw your message in her CS book. Maybe will end up running into each other in the future. Thanks for the warmshowers tip and watch out for those headwinds, there the devil!
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