Seeking Hypnosis & Recognition?

From Hellhound On His Trail: The Electrifying Account of the Largest Manhunt In American History, by Hampton Sides (Knopf Doubleday, 2010), Kindle pp. 73-74:

A FEW DAYS later, January 4, 1968, Galt went to see another L.A. hypnotist, the Reverend Xavier von Koss, at his office at 16010 Crenshaw Boulevard. Koss was a practitioner of good reputation in Los Angeles and the president of the International Society of Hypnosis. Galt consulted with Koss for an hour and discussed his desire to undergo treatment. But to Galt’s irritation, Koss pressed him with larger questions. “What are your goals in life?” Koss asked him.

Galt tried to answer him as narrowly as possible. “I’m thinking about taking a course in bartending,” he said.

“But why are you interested in hypnotism?”

Galt said he thought hypnosis would improve his memory and make him more efficient in carrying out mental tasks. “Somewhere,” he said, “I saw where a person under the influence of hypnotism can solve problems in thirty seconds that would take an ordinary person thirty minutes.”

Koss could sense that there was more to Galt’s interest in hypnosis than merely mind fortification. Koss thought he was a lost soul, someone searching for some kind of validation—and a way to fit into society. “All persons, like myself, who work in the profession of mind power can readily discern the main motivational drive of any person,” Koss later said. “Galt belongs to the recognition type. He desires recognition from his group. He yearns to feel that he is somebody. The desire for recognition for him is superior to sex, superior to money, superior to self-preservation.”

Koss advised Galt that in order to reach a better and more meaningful life, he had to see in his mind’s eye what he wanted to achieve—a statement that Galt seemed to agree with vigorously. He recommended three books for Galt to read—Psycho-Cybernetics, by Dr. Maxwell Maltz; Self-hypnotism: The Technique and Its Use in Daily Living, by Leslie LeCron; and How to Cash In On Your Hidden Memory Power, by William Hersey. Galt was grateful—he jotted down the titles and would later buy every one of them.

Yet books alone would not accomplish much, Koss cautioned. He began to tell Galt about all the hard work that lay before him if he truly wanted to improve his station in life. Koss said, “You must complete your course in bar-tending, you must work hard, you must go to night school, you must construct a settled-down life.”

It was all too much for Galt, and he began to retreat from the conversation. “I lost him,” Koss said. “I could feel a wall rising between us. His mind moved far away from what I was saying to him.”

Still, Galt said he was interested in undergoing hypnosis, and the Reverend Xavier von Koss was willing to oblige. He began a series of tests to ascertain whether Galt would be a good candidate. Quickly, however, he detected “a very strong subconscious resistance” to his procedures. “He could not cooperate,” Koss said. “This is always the case when a person fears that under hypnosis he may reveal something he wishes to conceal.”

Polish zakąski vs. Romanian zacuscă

My latest compilation from Culture.pl includes some articles about Polish gastronomy, including Natalia Mętrak-Ruda's 2020 article on Zakąski Culture in Poland: What to Eat with Vodka?

The Spanish have their tapas, the Italians have their aperitivo and in the Middle East they feast on mezze. Small plates, which you most often share with friends and which – at least in countries where it’s generally accepted to consume alcohol – are usually accompanied by a fair share of drinks, are a part of many food cultures worldwide. In Poland, these dishes are known as zakąski and go exceptionally well with vodka.

...

Traditional Polish weddings, especially in rural areas, are occasions where the culture of zakąski still reigns supreme. While we’ve observed a cultural shift in past decades, and people in big cities tend to drink more wine and often prefer a more Mediterranean or French approach to banquet canapés, smalec [animal fat, cf. schmaltz], sausages and other cured meats, meat jellies, pickles, and herring are still among the most popular items included in traditional wedding buffets – sometimes known as wiejski stół, ‘a country table’.

... Yet the king of all zakąski was herring, served with a tomato and onion sauce (the ‘Kashubian’ way), with mayonnaise and peas (curiously named Japanese herring), or simply in oil with some onions.

In the last decade ongoing efforts have been made by some Polish chefs, bartenders and spirit connoisseurs to start looking at vodka from a new perspective. Not just as something to get drunk on, or dissolve in a cocktail, but an interesting local product, which has the potential to become as important to Poland, as whiskey is to Ireland and Scotland, or champagne to France.

To do so, passionate chefs started to think about much more refined zakąski, which would go well with artisan vodkas. Chef Aleksander Baron and food writer Łukasz Klesyk even wrote a book about it entitled Między Wódką a Zakąską (which literally means ‘Between Vodka and an Appetiser’, yet also refers to the idiom wcinać się między wódkę a zakąskę – to meddle or interfere).

The authors claim that the most important rules in creating new zakąski are following the contrasts created by the pairing of the sweetness of vodka with either salt or acid. At the same time, keeping in mind that the appetisers should be rich and complex enough to handle high levels of alcohol. It can be achieved by adding fat but also by enriching the flavours by grilling, roasting, adding herbs, spices or mushrooms.

The Russian equivalent of zakąski is zakuski, singular zakuska, with pretty much the same meaning, but the Romanian zacuscă that we Outliers are very fond of is instead a vegetable concoction of roasted eggplant, red bell pepper, onion, tomato, and spices.

Galt Emigrating to Rhodesia?

From Hellhound On His Trail: The Electrifying Account of the Largest Manhunt In American History, by Hampton Sides (Knopf Doubleday, 2010), Kindle pp. 62-63:

TO THE CORE of his angry soul, Eric Galt identified with Wallace’s rants against big government, his championing of the workingman, his jeremiads on the spread of Communism. He even identified with the governor’s Alabama roots—Galt had lived for a brief time in Birmingham in 1967, and his Mustang still bore Alabama plates, which sported the state nickname, HEART OF DIXIE.

What Galt found most appealing about Wallace, though, was the governor’s stance as an unapologetic segregationist. Wallace’s rhetoric powerfully articulated Galt’s own smoldering prejudices. Although Galt was not politically sophisticated, he was a newspaper reader and something of a radio and television news junkie. His politics were composed of many inchoate gripes and grievances. On most topics he might best be described as a reactionary—he was, for example, drawn to the positions of the John Birch Society, to which he wrote letters, though never formally joined.

By late 1967, Galt had begun to gravitate toward stark positions on racial politics. He became intrigued by Ian Smith’s white supremacist regime in Rhodesia. In Puerto Vallarta he had bought a copy of U.S. News & World Report in which he found an advertisement soliciting immigrants for Rhodesia. The idea appealed to him so much that on December 28, 1967, he wrote to the American–Southern Africa Council in Washington, D.C., to inquire about relocating to Salisbury.

“My reason for writing is that I am considering immigrating to Rhodesia,” Galt said in his letter, noting that representatives from the John Birch Society had referred him to the council. “I would appreciate any information you could give me.” Not only did Galt hope to gain citizenship in Rhodesia; he was such an ardent believer in the cause of white rule and racial apartheid that he planned, as he later put it, to “serve two or three years in one of them mercenary armies” in southern Africa. While living in Los Angeles, he wrote to the president of the California chapter of the Friends of Rhodesia—an organization dedicated to improving relations with the United States—raising still more questions about immigration and inquiring about how he might subscribe to a pro–Ian Smith journal titled Rhodesian Commentary.

Eric Galt at a Clinical Psychologist

From Hellhound On His Trail: The Electrifying Account of the Largest Manhunt In American History, by Hampton Sides (Knopf Doubleday, 2010), Kindle pp. 52-53:

FOR SOME TIME since his arrival in Los Angeles, Eric Galt had been paying visits to a clinical psychologist named Dr. Mark O. Freeman. Their first appointment was on the late afternoon of Monday, November 27, 1967, and Galt, sharply dressed as usual, walked into Freeman’s Beverly Hills office at around five o’clock. Dr. Freeman wrote in his daybook that his new patient hoped to “overcome his shyness, gain social confidence, and learn self-hypnosis so he could relax, sleep and remember things better.”

They began to talk, and Dr. Freeman got a sense of the man. Galt naïvely seemed to believe that hypnosis was a form of communication expressed directly eye to eye, through some mysterious medium of thought rays. “He had the old power idea of hypnotism,” Freeman said. “He actually thought you could go around looking people in the eye and hypnotize them and make them do whatever you wanted them to do.”

Galt placed great value on the touted health benefits of hypnosis—and especially hoped to learn how to put himself under. All told, he met with Dr. Freeman on six occasions, throughout the months of November and December 1967. Dr. Freeman later said that Galt “made a favorable impression” on him. The sessions were productive, he thought, and the two men got along well.

“He was a good pupil,” Freeman said. “This fellow really wanted to improve his mind. He had a bent for reading. He didn’t fight hypnosis. I’d show him how to go under, and pretty soon he’d be lying on the couch on his back and start talking. I taught him eye fixation, bodily relaxation, how to open himself to suggestion. I gave him a lot of positive feelings of competence.” While Freeman said that Galt confessed to no “deep dark secrets,” he did note that in at least one of their sessions together, Galt disclosed a “deep antipathy to negroes.”

Then, for reasons not known, Galt severed his relationship with Freeman, saying only that the psychologist “didn’t know nothing about hypnosis.” He canceled his last appointment with Freeman, telling him that his brother had found a job for him as a merchant seaman in New Orleans. Freeman never heard from Eric S. Galt again.

Polish Realia: Beer Styles

From the illustrated placemat at Browar Pivovaria, in Radom, Poland.
Najlepsze Piwa z Radomia / Warzone na Miejscu
'Best beer from Radom / Brewed on Site'

Pils Pilsner
Nasz Pils to pełne, jasne piwo dolnej fermentacji w stylu niemieckich pilznerów. Posiada barwę złota i wspaniałą białą pianę, a warzone jest ze słodu jasnego jęczmiennego. W smaku czyste, orzeżwiające, z wraźną szlachetną goryczką i zapachem szyszek chmielowych. Polecane do zimnych przekąsek, dań z drobiu i ryb. Alk. 5% obj. [< objętościowo]
Our Pils is a full-bodied, light bottom-fermented beer in the style of German pilsners. It has a golden color and a wonderful white foam, and is brewed from light barley malt. The taste is clean, refreshing, with a slight noble bitterness and the smell of hop flowers. Recommended for cold snacks, poultry and fish dishes. Alc. 5% vol.

Pszeniczne Wheat 
Pszeniczne to orzeźwiające piwo w stylu weizen. Warzone jest ze słodu pszenicznego (60%) i jęczmiennego jasnego. Piwo to charakteryzuje się słomkową barwą i puszystą białą pianką. W smaku wyczuwa się pszenicę jak również aromat bananowo goździkowy. Poleca się szczególnie do dan serwowanych z sosem śmietanowym, delikatnej wieprzowiny i placków ziemniaczanych. Alk. 5,1% obj.
Wheat is a refreshing weizen-style beer. It is brewed from wheat malt (60%) and light barley. This beer is characterized by a straw color and fluffy white foam. The taste is wheat with banana and clove aroma. It is especially recommended for dishes served with sour cream sauce, tender pork and potato pancakes. Alc. 5.1% vol.

Bursztynowe Amber
Bursztynowe to piwo dolnej fermentacji. Produkowane jest z udziałem słodu jasnego jęczmiennego i ciemnych słodówkarmelowych. Barwa jest adekwatna do nazwy, a smak to mieszające się nuty słodowo - karmelowe oraz wyczuwalna goryczka. Poleca się je szczególnie do potraw z grilla i dań ze schabu. Alk. 5,7 obj.
Amber is a bottom-fermented beer. It is produced with light barley malt and dark caramel malts. The color lives up to its name, and the taste is mixed malt and caramel notes and noticeable bitterness. They are especially recommended for grilled dishes and pork loin dishes. Alc. 5.7 vol.

Polish Realia: Beer Types

From the illustrated placemat at Browar Pivovaria, in Radom, Poland.
Najlepsze Piwa z Radomia / Warzone na Miejscu
'Best beer from Radom / Brewed on Site'

Koźlak Bock
Nasz Koźlak jest mocnym, ciemnym piwem o słodkim zapachu przypominającym ciasto z owocami. Wyczuwa się również woń karmelu, fig is suszonych śliwek. Ma rozgrzewający charakter, a na podniebieniu pozostawia pełny słodowy smak z przebijającymi się nutami toffi i wyraźną goryczką. Poleca cię go m.in. [< między innymi 'inter alia' ] do żeberek i delikatnej wołowiny. Alk. 7,5% obj. [< objętościowo]
Our Koźlak is a strong, dark beer with a sweet smell reminiscent of fruit cake. You can also smell caramel, figs and prunes. It has a warming character, and leaves a full malty taste on the palate with pungent [not 'punctual'!] notes of toffee and a distinct bitterness. It is recommended for ribs and tender beef, among others. Alc. 7.5% vol.

APA American Pale Ale
Piwo górnej fermentacji w stylu American Pale Ale. W smaku wyrazista, zbalansowana gorycz z wyczuwalnym aromatem chmieli Amerykańskich. Piwo polecane do pikantnych i słonych dań. Alk. 5,0% obj.
Top fermented beer in the style of American Pale Ale. The taste is distinctive, balanced bitterness with a noticeable aroma of American hops. The beer is recommended for spicy and salty dishes. Alc. 5.0% vol.

Czarny Koń (lub inne piwo sezonowe)
Black Horse (or other seasonal beer)
Mocne, ciemne piwo w stylu ALE. W smaku i aromacie wyczuwalna jest słodowa słodycz z nutami karmelu. Znaczny dodatek słodów ciemnych nadaje piwu również aromat i smak ciemnej czekolady oraz kawy. Piwo długo leżakowane. Piwo poleca się m.in. do golonek i żeberek. Alk. 9.2% obj.
Strong, dark beer in the style of ALE. In the taste and aroma, there is a malty sweetness with notes of caramel. A significant addition of dark malts also gives the beer the aroma and taste of dark chocolate and coffee. Long aged beer. The beer is recommended for pork knuckles and ribs, among others. Alc. 9.2% vol.

Note to Readers by Hampton Sides

From Hellhound On His Trail: The Electrifying Account of the Largest Manhunt In American History, by Hampton Sides (Knopf Doubleday, 2010), Kindle ed.

I was just a kid when it happened—six years old, living in a rambling brick house on Cherry Road close by the Southern Railway. My father worked for the Memphis law firm that represented King when he came to town on behalf of the garbage workers, and I remember my dad rushing home that night, pouring a screwdriver or three, and talking with alarm about what had happened and what it meant for the city and the nation and the world. I remember the curfew, the wail of sirens, a line of soldiers with fixed bayonets. I remember seeing tanks for the first time. Mainly, I recall the fear in the adult voices coming over the radio and television—the undertow of panic, as it seemed to everyone that our city was ripping apart.

Four days after the assassination, Coretta Scott King arrived in Memphis, wearing her widow’s veil, and led the peaceful march her husband could not lead. For several miles, tens of thousands of mourners threaded through the somber downtown streets to city hall. Enveloped in the beautiful sadness, no one breathed a word. There was no shouting or picketing, not even a song. The only sound was leather on pavement.

All writers sooner or later go back to the place where they came from. With this book, I wanted to go back to the pivotal moment in the place where I came from. In April 1968, a killer rode into a city I know and love. He set himself up with a high-powered rifle a few blocks from the Mississippi River and took aim at history. The shock waves still emanate from room 306 at the Lorraine Motel, and continue to register across the globe. The Lorraine has become an international shrine, visited by the likes of the Dalai Lama and Nelson Mandela and the boys from U2—a holy place. People come from all over the world to stand on the balcony where King stood, squinting in the humidity, surveying the sight lines of fate. They try to imagine what really happened, and what larger plots might have been stirring in the shadows.

The first writer I ever met, the great Memphis historian Shelby Foote, once said of his Civil War trilogy that he had “employed the novelist’s methods without his license,” and that’s a good rule of thumb for what I’ve attempted here. Though I’ve tried to make the narrative as fluidly readable as possible, this is a work of nonfiction. Every scene is supported by the historical record. Every physical and atmospheric detail arises from factual evidence. And every conversation is reconstructed from documents. I’ve consulted congressional testimony, newspaper accounts, oral histories, memoirs, court proceedings, autopsy reports, archival news footage, crime scene photographs, and official reports filed by the Memphis authorities, the FBI, the U.S. Justice Department, the Royal Canadian Mounted Police, and Scotland Yard. Along the way, I’ve conducted scores of personal interviews and traveled tens of thousands of miles—from Puerto Vallarta to London, from St. Louis to Lisbon. Readers who are curious about how I constructed the narrative will find my sources cited in copious detail in the notes and bibliography.

As for King’s assassin, I’ve let his story speak for itself. Whether witlessly, incidentally, or on purpose, he left behind a massive body of evidence. Much of my account of his worldwide travels comes from his own words. The rest comes from the record. Many questions remain about his motives, his sources of money, and how much help he may have had. But the killer left his fingerprints, both literal and figurative, over everything.

HAMPTON SIDES, SANTA FE, NEW MEXICO