Elon Musk, by Walter Isaacson

Elon Musk, by Walter Isaacson (Simon & Schuster, 615 pages)

In April of this year, social media had a field day when, soon after launch, a SpaceX rocket exploded 24 miles in the air and Elon Musk’s team called it a “rapid unscheduled disassembly.”

What most people didn’t know is that this phrase wasn’t a euphemism devised by a beleaguered PR team, but a term that SpaceX had long used to describe a strategy: Move fast, take risks, blow stuff up, learn from it. It explains why, right after the explosion, Musk said to his team: “Nicely done, guys. Success.”

That strategy is not just a business slogan but a way of life for Musk, who is not only the world’s richest man but possibly its most interesting. The tech world used to have a galaxy of superstars, to include Mark Zuckerberg, Jeff Bezos and Jack Dorsey. After his purchase of Twitter, Musk started taking up all the oxygen in the room, making all these movers-and-shakers in the tech world sideshows or opening acts for him.

Whether you admire or loathe him, Musk is one of the most consequential people on the planet, and Walter Isaacson, formerly head of Time and CNN, does a masterful job at explaining why in his exhaustive new biography. Spanning 615 pages before the footnotes, bibliography and acknowledgments, it’s a compilation of interviews with Musk and his family and business associates, and two years of following Musk around. Essentially, the only way you could know more about Elon Musk is to have witnessed the 52 years of his life yourself.

And while most of what we know about Musk started when he became an internet multimillionaire at age 27, it’s the formative stuff — the things that happened in childhood and adolescence — that best explains him. Unlike, say, Zuckerberg, who seems to have had a relatively stable childhood in suburban New York, Musk grew up in challenging circumstances in South Africa, the child of unconventional parents who were themselves the children of unconventional parents.

Take his maternal grandfather, who worked as a rodeo performer, construction hand and chiropractor. One day he drove past a single-engine airplane sitting in a field. He had no cash and didn’t know how to fly, but convinced the owner to trade the airplane for his car. “The family came to be known as the Flying Haldemans, and [Musk’s grandfather] was described by a chiropractic trade journal as ‘perhaps the most remarkable figure in the history of flying chiropractors,’ a rather narrow, albeit accurate, accolade.”

Musk’s mother, Maye, was part of the “Flying Haldemans” and was for a time a model, but it was perhaps his father, Errol Musk, described as “an engineer, rogue, and charismatic fantasist,” who had the biggest impact, because of his abusive behavior. Elon’s brother, Kimbal, who, like Elon, has no contact with his father today, said Errol had “zero compassion,” and Elon Musk still chokes up when talking about how his father treated him as a child, at times making him stand for an hour while his father yelled him calling him an idiot and worthless, Isaacson writes. School was no better — young Elon was constantly getting beaten up, and he was sent to wilderness-type camp during the summer where the boys were literally told to fight each other to survive, and some campers had actually died. Musk described the camp as “a paramilitary Lord of the Flies.”

Isaacson said these early experiences help explain why, even today, Musk’s moods “cycle through light and dark, intense and goofy, detached and emotional, with occasional plunges into what those around him dreaded as ‘demon mode.’” Elon’s first wife, Justine, told Isaacson that in South Africa, Elon “learned to shut down fear,” adding, “If you turn off fear, then maybe you have to turn off other things, like joy or empathy.”

The sins of the father haunted the son even as he left South Africa for Canada just before he turned 17. He went by himself and later was joined by his mother and siblings. Soon after he got to Canada, he lost all his money when he failed to return to a bus before it took off; that experience was what got him thinking about ways the financial industry needed disrupting, which eventually led him to a troubled partnership with PayPal founder Peter Thiel.

But Musk’s first millions came from a venture called Zip2, an internet startup that created city guides for newspapers. Then in 1999 he founded a venture he called X.com, which he saw as a “one-stop everything-store for all financial needs: banking, digital purchases, checking, credit cards, investments and loans. He described the venture to Isaacson as “the place where all the money is at,” which makes X, as in the company formerly known as Twitter, seem like child’s play.

From there Isaacson goes on with astonishing detail into the creation of Tesla and SpaceX and sundry other ventures, as well as the relationships that came after Justine. Musk has 11 children with three women, the youngest (with singer Grimes) named X, Y, and Techno Mechanicus, who is called Tau.

The X obsession is more than a little strange, and the richer Musk gets, the more the world gives him a pass for his strangeness and the cruelty that he seems to have inherited from his dad.

“Do the audaciousness and hubris that drive him to attempt epic feats excuse his bad behavior, his callousness, his recklessness?” Isaacson writes. “The answer is no, of course not. One can admire a person’s good traits and decry the bad ones. But it’s also important to understand how the strands are woven together, sometimes tightly. It can be hard to remove the dark ones without unraveling the whole cloth.” Isaacson, who has also written biographies of Jennifer Doudna, Leonardo da Vinci and Steve Jobs, among others, was granted astounding access to Musk and his associates; he says Musk even encouraged his adversaries to speak with him. There will yet be other biographies written; Musk is still in the early stages of his goal to transfer human consciousness to Mars, and he seems to think time is running out to save the species. Then again, a risk-taker like Musk may run out of time himself. His grandfather, the leader of “The Flying Haldemans,” had a motto: “Live dangerously — carefully.” He wasn’t careful enough. He died when Elon was 3, in a plane crash.

Isaacson’s prose is sparse; he lets his subject and interviewees do the talking, and they all had plenty to say. This is the rare book that I recommend reading on a tablet or phone. The heft of the book makes it difficult to hold comfortably. It’s hard to pick up, but it’s also hard to put down. A —Jennifer Graham

Album Reviews 23/10/05

Wolves in the Throne Room, Crypt of Ancestral Knowledge (Relapse Records)

I remember this Olympia, WA trio from way back; the name impressed me but the music — a mixture of various disparate Bathory/Boris/Neurosis thingamajigs microwaved to extreme-metal-ish perfection for the benefit of beginner indie-metal stans — didn’t. 20 years on, this is more of the same, music that’d be perfect for gore-horror-movie man-to-ghoul transformation sequences, you know, waves of raucous, tortured monster-yelling buoyed by (place name of earl-Aughts-era Epitaph Records band here) guitar spazzing and such and so, nothing you haven’t heard before but (more or less) epic toward a bargain-bin fashion, intended to impress the easily impressed. I’ve never liked this kind of stuff, but if demon-caterwauling, pre-Sunn(((O))) noise-thrash and etc is your bag, don’t let me stop you, not that I ever have, to my eternal chagrin. By the way, “Initiates of the White Hart” starts off with a mandolin, not that that explains anything, and “Crown of Stone” is like Enya on downers. A —Eric W. Saeger

Elm Street, The Great Tribulation (Massacre Records)

Well, what a nice surprise this is. Seems like 90 percent of the jazz albums I’ve been getting for review lately have been breezy dark-coffee-house exercises (luckily there’s been a lull in singer-oriented Big Book projects; not that I don’t like hearing the 4,749th interpretation of “Nature Boy,” there’s just no need for it in current_year), but this one, the debut EP from the Manhattan School Of Music pianist, is deeply ritzy ambiance, stuff you’d expect to hear at a snobby wedding reception for which all the stops have been pulled. The difference comes by way of the fact that Fujiwara is supported by a four-piece string section, along with a vibes person and a pretty chill drummer; as well, our heroine tables a pretty dazzling, dextrous version of Scott Joplin’s “Maple Leaf Rag,” and, in a really courageous effort, offers a retrofitted version of a Japanese children’s song from her earlier life (“Hotaru Koi”). This is well worth the trip, folks. A+

Playlist

  • Like every Friday, Oct. 6 will be a day on which new albums are released in a giant gust, there’s no place left to hide, let’s go look at the — wait, folks, wait, I can’t believe it, guess who’s got an album coming out, you’ll simply die: It’s none other than 1980s boy-man-toddler Rick Astley, I’m not kidding you! Astley is from the U.K., because no one else would have him, and his claim to fame is being the subject of the “RickRoll” internet meme that was first discovered in a newly unearthed Babylonian tomb from 12,000 BC, but it never gets old, am I right, folks? It’s the prank where you post something to everyone on your social media space and tell them to click a link in order to find out more information, but what happens instead is you’re sent to a YouTube of Astley, looking like a preteen, singing his one hit, in a super-serious man-voice, the famous awful song “Never Gonna Give You Up!” Ha ha, OK, Billboard announcement page, fun time’s over, if you think I’m actually going to search YouTube for a link to a “new” Rick Astley song, nudge-wink, from a totally fake album called Are We There Yet and then suddenly find myself watching Doogie Howser singing “Never Gonna Give You Up,” um, no, I’ll have you know I’m not that dumb! OK fine, I’m going, let’s see what this is, this quote-unquote, air-quotes, “new Rick Astley song,” which is called (I’m serious, folks) “Never Gonna Stop.” Huh, hold the phone, guys, it’s not anywhere near as stupid as you’re imagining, it’s bonk-bonk piano-soul, and Astley is singing sort of like Bill Withers, I would actually listen to this song if I didn’t have exactly 2,593 other CDs in my car.
  • The Rural Alberta Advantage is a Canadian indie trio, but other than that, they’re OK! Their new album, The Rise & The Fall, includes a single titled “Conductors” that is really quite muscular, a loping strummer that evokes Kings Of Leon and even a little bit of old-school emo.
  • My wife is from Texas, so it’s always hilarious when I troll her yankee-style. For example, she worked super-hard for years to lose her southern drawl, so every couple of weeks I start talking in an Alabama trucker accent, like the “Git ’Er Done” guy, Larry The Cable Guy, and after an hour or so, she starts to slip and talk about eating grits and whatnot in a Dallas Cowboys cheerleader accent, it’s so funny, you’d have to be there, but another prank I like pulling is when we’re watching TV and I go off to write my book or this column or check in on my social media friends, I change the channel to CMT, because Reba McEntire’s sitcom is always on it, I don’t think they have any other shows, and before you know it there she is, drawling like Reba. Endless laughs that never get old, fam, but in this case it’s relevant, because a new Reba album is coming at us fast, titled Not That Fancy! Now just let me go and — wait, the entire world has been rickrolled by Reba, because from what I’m seeing this isn’t an album, it’s some dumb audiobook, written by a bored ghostwriter, I’m sure, so forget it, false alarm, at least I didn’t have to go listen to some new Reba song.
  • • We’ll put this week in the books with Dogstar, because their new album, Somewhere Between The Power Lines And Palm Trees, has such a long, space-filling name that I’ll finally have time to catch up on Amy Diaz’s film reviews and see if one single movie that has come out in the last three years is worth watching, I seriously doubt it! Anyway, Dogstar’s new single, “Breach,” is a grindy ’90s-rock shepherd’s pie of Marilyn Manson, Weezer and — wait, the bass player is actual Keanu Reeves, you people need to tell me these things before I start riffing! This is actually cool! —Eric W. Saeger

If you’re in a local band, now’s a great time to let me know about your EP, your single, whatever’s on your mind. Let me know how you’re holding yourself together without being able to play shows or jam with your homies. Send a recipe for keema matar. Message me on Twitter (@esaeger) or Facebook (eric.saeger.9).

In the kitchen with Collin Beckemeyer

For Collin Beckemeyer, every long day in the kitchen is worth it to see the look on someone’s face when they taste something incredible. With 10 years of cooking experience, Beckemeyer has been the sous chef at The Birch on Elm for the last three. From preparation to line work, helping with menus and organizing, he plays a key part in making sure things run smoothly and consistently. He credits his mother for his love of food, recalling how she would always have baked goods waiting for him and his siblings when they got home from school. No matter what kind of day he was having, they were always enough to reprieve him. He says, “A great meal cures everything, at least for that moment.”

What is your must-have kitchen item?
My must-have item in the kitchen has to be a perfect flexible fish spatula. It’s multi-purpose [and] has great flexibility. I’d be lost if I didn’t have one on a busy Saturday night. Also having a fresh stack of neatly folded kitchen towels makes every night better.

What would you have for your last meal?
I think a perfect cheese pizza with great sauce and a perfect crust hits the spot every time. Pizza is done so many different ways, but when you find the perfect slice it’s heaven. For the dessert I would have my mom’s homemade pumpkin pie, which has to to be one of my favorite foods of all time. I have about two of these pies a year and I look forward to it every time.

What is your favorite local eatery?
My favorite local eatery in Manchester is the Bagel Cafe. They have fantastic fresh bagels and it’s my favorite breakfast meal before a long day at work. My favorite place to go for lunch and dinner has to be Street in Portsmouth. They have street food inspired from around the world and everything on the menu is fantastic.

Name a celebrity you would like to see eating in your restaurant?
If I could have one celebrity come into The Birch on Elm it would have to be the Sandman himself, Adam Sandler. I’ve been a huge fan since I was a kid and the fact that he is a local guy makes it pretty awesome.

What is your favorite thing on your menu?
My favorite thing on the menu is anything we put in our house bao buns. They are made fresh every day and have such a perfect fluffiness to them, the texture is incredible. We have a banh mi bao with crispy pork belly, duck fat aioli, pickled daikon and carrot with cilantro that is a perfect classic combination. It is done with such care and careful preparation you really appreciate each bite.

What is the biggest food trend in New Hampshire right now?
I think the biggest food trend in New Hampshire right now is simplicity at its best. It’s taking classics or food that people are knowledgeable about and bringing fresh ingredients and your own twist on them.

What is your favorite thing to cook at home?
My favorite thing to cook at home has to be huge “Scooby Doo and Shaggy”-type sandwiches or subs. Tons of fresh vegetables, an array of sliced meats piled high with whatever sauce I can think of. When I’m home I just like to treat myself and build crazy combination sandwiches that I know is too much food but I’m going to love it. — Mya Blanchard

Gochujang BBQ sauce
Yield 1½ quarts
From the kitchen of Collin Beckemeyer

8 roasted Roma tomatoes
2 white onions, julienned
8 cloves garlic
1/4 cup rice wine vinegar
1/4 cup honey
1/4 cup white sugar
1/4 to 1/2 cup gochujang
2 Tablespoons fresh ginger, diced
1/4 cup tamari or soy sauce
1/4 cup Sriracha
1/4 cup ketchup
water or chicken stock to cover

Roast tomatoes in the oven.
Sweat down onion, garlic and ginger to a medium caramelized color
Add the tomatoes and the rest of the ingredients.
Add water or chicken stock to your pot, just enough to cover the ingredients in it.
Cook down on medium to low heat, cooking down about 1/4 of the liquid that was in the pot.
Blend in a Vitamix or blender to get the right consistency
Put through a china cap to get the right texture.
Enjoy this with wings, ribs, pretty much anything!

Featured photo: Savannah Nemiccolo. Courtesy photo.

South of the 6

Nail and espresso bar opening in Manchester

South of the 6. Courtesy photo.

Once Kate MacKenzie left Manchester in 2004, she didn’t think she would ever come back. When she ultimately returned to the Granite State in 2015, she returned with inspiration that would manifest eight years later into South of the 6, a nontoxic nail bar and espresso bar opening on Saturday, Oct. 7, on Dow Street in Manchester, offering espresso, teas, kombucha and other beverages as well as pastries provided by the Bearded Baking Co. There will be a ribbon-cutting on Friday, Oct. 6, at 10:15 a.m.

Having grown up in Manchester after moving from Canada at just six weeks old, MacKenzie left for Nova Scotia to study psychology at Dalhousie University, where she met her future husband.

“In 2009 we said, ‘OK, we’re done with school, what’s next?’ and so we moved to Toronto and those were some wonderful, electric years in the big city,” MacKenzie said. “It’s a really unique, awesome place to be and it was a great time in my life because I was in my mid to late twenties, early thirties. Those were really kind of the golden years.”

While living there, MacKenzie and a friend would get manicures every other week, so when a new place opened they decided to check it out. What they discovered was a part cafe, part nail bar, where people could stop in, order a drink and enjoy it at the bar, or turn the corner to get a manicure while sipping on a cafe beverage.

“The concept was just mind-blowing to me because it really was the definition of self-indulgence,” MacKenzie said. “You’re sitting there, you’re getting a manicure for yourself and then you have a drink to sip on to really bring yourself into that moment and be there and take that for what it is.”

MacKenzie and her husband moved back to New Hampshire in late 2013 to be closer to her family. The concept had stayed in the back of her mind and was reawakened one spring morning in 2021.

“I wanted to make something inspiring [and] bring that sense of community, that sense of innovation to little old New Hampshire,” she said. “In that moment, that was not when my journey really started, but that was when I realized that it was going to turn into something real.”

A few months later she started working to bring it to life. She met the owner of Humble Warrior Power Yoga, who had offered for her to look at the space she had available for lease, informing her that, oddly enough, the yogis at her studio had been asking for coffee and for nontoxic nails. After taking a look, MacKenzie decided it was the perfect location.

“The space is divided so when you enter you can clearly see this is a coffee bar, this is where I order coffee, this is cafe seating,” MacKenzie said. “The nail bar is divided by a hedge wall so there is no confusion about where you’re sitting or where you’re supposed to be. … They’re more or less two separate entities, but they’re operating together so the only true overlap is that if you’re a client at the nail bar … you have access to that full cafe menu.”

The self-serve, full-service coffee shop will offer a variety of beverages including cortados, lattes, teas, kombucha and affogato, an Italian-inspired drink consisting of spiked ice cream from PopScoops with espresso poured over top. While food will not be made in-house, treats from the Bearded Baking Co., like muffins and croissants, will be available.

“This for me is really full circle because I never imagined coming back to Manchester because I didn’t really have the greatest memories of Manchetser,” MacKenzie said. “It was not a place that I felt connected to, so me coming back here and starting this business is more than just starting a business. This is me claiming my childhood and putting a different mark on it.”

South of the 6
Where
: 155 Dow St., Manchester
Cafe hours: Monday through Friday, 7 a.m. to 2 p.m.; Saturday, 8 a.m. to 1 p.m.; closed on Sundays.
Salon hours: Tuesday through Friday, 10 a.m. to 6 p.m.; Saturday, 9 a.m. to 5 p.m.; closed on Sunday

Featured photo: Courtesy photo.

The Weekly Dish 23/10/05

News from the local food scene

  • Powder Keg Beer & Chili Festival: The 11th annual Powder Keg Beer & Chili Festival happens at Swasey Parkway (316 Water St.) in downtown Exeter on Saturday, Oct. 7. VIP admission is at noon and costs $60, and general admission is at 1 p.m. for $45, when purchased in advance. Visit powderkegfest.com.
  • Craft beer and food trucks on the coast: The first annual Smuttynose Food Truck and Craft Beer festival will be on Saturday, Oct. 7, at Smuttynose Brewing Co. (105 Towle Farm Road, Hampton) from noon to 5 p.m. Enjoy food from 25 food trucks, craft beer from Smuttynose Brewing Co., lawn games and music. Tickets are $5 for general admission or $20 for VIP. Visit foodtruckfestivalsofamerica.com.
  • Apple pie baking contest: Don’t miss the second annual apple pie baking contest at Stone Mountain Farm (522 Laconia Road, Belmont) on Saturday, Oct. 7, at 11 a.m. Rules and details can be found on the Facebook event page.
  • All things chocolate: Save the date for the 2023 New Hampshire Chocolate Expo on Sunday, Oct. 15, from 10 a.m. to 6 p.m. at the Doubletree by Hilton Expo Center (700 Elm St., Manchester). Chocolate, baked goods, cheeses, specialty food and craft beverages will be available to taste and purchase, with vendors like To The Queen’s Taste, Adirondack Winery, Chocolate Moonshine Fudge, Debbie’s Doggie Delights and Empanada Lady Food Truck. Tickets range from $10 to $40 and children under 5 years old are free. Visit thechocolatexpo.com.

Carrot Pie

In the 1920s there seems to have been a vibrant analog online community of housewives in the Boston Globe’s cooking section. At first glance, it seems as if it was a simple exchange of recipes, but there was clearly a lot more than that going on under the surface. In this column, Winding Trails starts by thanking her virtual friend for a recipe, then offers one of her own. It seems straightforward enough. The last line is somewhat arresting, though; she doesn’t so much close out her small letter politely as plead for some form of human contact.

This was the 1920s. It had not been so many years since politicians and ministers had blasted an evil new invention, the bicycle. Without a (male) chaperone, they ranted, who knew what sorts of deviant mischief women could get up to, traveling all over the countryside? It’s easy to imagine Mrs. Trails almost trapped in an apartment in Southie or a triple-decker in Nashua, surrounded by crying children and dirty dishes, desperate for some form of adult companionship.

Some more research reveals that Skin Hincks (and wow, do I want to know the story behind her name) was a frequent, almost obsessive correspondent to the Globe’s cooking pages. It’s very easy to see her modern counterpart having a very active social media presence. There might be a very credible master’s or Ph.D. thesis comparing the two communities.

But for now, let’s look at Mrs. Trail’s Carrot Pie:

Carrot Pie
The purée of two large carrots – about 1½ cups, or 300 grams
½ teaspoon ground ginger
¼ teaspoon ground cinnamon
½ teaspoon kosher salt
½ cup (99 grams) sugar 2 whole eggs
½ cups (1 can) evaporated milk
zest of 1 large orange
1 pie crust

Preheat the oven to 450º F. Whisk all ingredients together in a medium-sized bowl. Pour into the pie crust. Much as with a pumpkin pie, the crust does not need to be blind-baked. Bake at 450º for 15 minutes, then lower the temperature to 325º and bake for a further 50 to 55 minutes, or until the blade of a knife comes out more or less clean.

Original recipe.

At first glance, this seems like a bright orange pumpkin pie, and the taste is not completely dissimilar, but the sweetness of the carrot and the brightness of the orange zest lift the flavor to something different. The spices are more subdued than in a pumpkin pie, and the custard is not so much sweeter as fruitier. Carrots and ginger are a classic pairing, and the orange zest adds a zing that makes this more of a “Yes, please, another slice would be delightful” experience.

This is a good pie to eat with a cup of tea, while hand-writing a letter to an old friend.

John Fladd is a veteran Hippo writer, a father, writer and cocktail enthusiast, living in New Hampshire.

Featured photo: Carrot Pie. Photo by John Fladd.

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