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Shermantwera

07 Nov 2025 - 06:39 pm

Donna Jean Godchaux-MacKay, a soulful mezzo-soprano who provided backing vocals on such 1960s classics as “Suspicious Minds” and “When a Man Loves a Woman” and was a featured singer with the Grateful Dead for much of the 1970s, has died at 78.
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A spokesperson for Godchaux-MacKay confirmed that she died Sunday at Alive Hospice in Nashville after having cancer. Godchaux-McKay and other Grateful Dead members were inducted into the Rock and Roll Hall of Fame in 1994.
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Born Donna Jean Thatcher in Florence, Alabama, she had yet to turn 20 when she became a session performer in nearby Muscle Shoals, where many soul and rhythm and blues hits were recorded, and also was on hand for numerous sessions at the Memphis-based American Sound Studio. Her credits included Elvis Presley’s “Suspicious Minds,” Percy Sledge’s “When a Man Loves a Woman” and songs with Neil Diamond, Boz Scaggs and Cher.
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In the early 1970s, she and pianist/then-husband Keith Godchaux joined the Grateful Dead and remained with them for several tours and albums, including “Terrapin Station,” “Shakedown Street” and “From the Mars Hotel.” Godchaux appeared on numerous songs, whether joining with Jerry Garcia on “Scarlet Begonias” or writing and taking the lead on “From the Heart of Me.”
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Melvinjal

07 Nov 2025 - 06:12 pm

Donna Jean Godchaux-MacKay, a soulful mezzo-soprano who provided backing vocals on such 1960s classics as “Suspicious Minds” and “When a Man Loves a Woman” and was a featured singer with the Grateful Dead for much of the 1970s, has died at 78.
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A spokesperson for Godchaux-MacKay confirmed that she died Sunday at Alive Hospice in Nashville after having cancer. Godchaux-McKay and other Grateful Dead members were inducted into the Rock and Roll Hall of Fame in 1994.
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Born Donna Jean Thatcher in Florence, Alabama, she had yet to turn 20 when she became a session performer in nearby Muscle Shoals, where many soul and rhythm and blues hits were recorded, and also was on hand for numerous sessions at the Memphis-based American Sound Studio. Her credits included Elvis Presley’s “Suspicious Minds,” Percy Sledge’s “When a Man Loves a Woman” and songs with Neil Diamond, Boz Scaggs and Cher.
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In the early 1970s, she and pianist/then-husband Keith Godchaux joined the Grateful Dead and remained with them for several tours and albums, including “Terrapin Station,” “Shakedown Street” and “From the Mars Hotel.” Godchaux appeared on numerous songs, whether joining with Jerry Garcia on “Scarlet Begonias” or writing and taking the lead on “From the Heart of Me.”
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07 Nov 2025 - 04:43 pm

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Michaeldum

07 Nov 2025 - 10:22 am

Lying down and vomiting between courses: This is how Ancient Romans would feast
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Imagine, if you will, the most glorious festive feast, with an oversize turkey, stuffing two ways, holiday ham, the requisite fixings and at least half a dozen pies and cakes. That may all sound grand — that is, until you consider the extravagant displays of the ancient Roman banquet.

Members of the Roman upper classes regularly indulged in lavish, hours-long feasts that served to broadcast their wealth and status in ways that eclipse our notions of a resplendent meal. “Eating was the supreme act of civilization and celebration of life,” said Alberto Jori, professor of ancient philosophy at the University of Ferrara in Italy.
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Ancient Romans enjoyed sweet and salty concoctions. Lagane, a rustic short pasta usually served with chickpeas, was also used to make a honey cake with fresh ricotta cheese. The Romans used garum, a pungent, salty fermented fish sauce for umami flavor in all dishes, even as a dessert topping. (For context, garum has a similar flavor profile and composition to current-day Asian fish sauces such as Vietnam’s nuoc mam and Thailand’s nam pla.) The prized condiment was made by leaving fish meat, blood and guts to ferment inside containers under the Mediterranean sun.
Game meat such as venison, wild boar, rabbit and pheasant along with seafood like raw oysters, shellfish and lobster were just some of the pricey foods that made regular appearances at the Roman banquet.

What’s more, hosts played a game of one-upmanship by serving over-the-top, exotic dishes like parrot tongue stew and stuffed dormouse. “Dormouse was a delicacy that farmers fattened up for months inside pots and then sold at markets,” Jori said. “While huge quantities of parrots were killed to have enough tongues to make fricassee.”
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Giorgio Franchetti, a food historian and scholar of ancient Roman history, recovered lost recipes from these repasts, which he shares in “Dining With the Ancient Romans,” written with “archaeo-cook” Cristina Conte. Together, the duo organize dining experiences at archaeological sites in Italy that give guests a taste of what eating like a Roman noble was all about. These cultural tours also delve into the eyebrow-raising rituals that accompanied these meals.

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