Demon Copperhead

Synopsis: Set in southwest Virginia in the mountains of southern Appalachia, Damon Fields is born to a teenaged single mother in a single wide trailer. An attitude problem earns him the nickname of Demon, with Copperhead based on his red hair. This is an acknowledged close retelling of Charles Dickens “David Copperfield,” When Mom overdoses, Demon becomes a ward of the state, sparking a tragic odyssey through the foster care system. Demon tells his story with humor, and wistful insight. It is a chain of tragedies, with minor victories interspersed, and (thank goodness) an ending that is more hopeful than you might expect.

Review: I love Barbara Kingsolver as an author for many reasons. I am equally a fan of her non fiction as well as fiction. Each book is unique and brings it’s own charms, but Demon Copperhead will rank as my favorite of her books by far. Demon is brought into the world in difficult circumstances—certainly not his fault!—but the wider world is not really prepared to help. Kingsolver provides a perspective on poverty, rural dispossession, the inadequacies of our public education and welfare system, but saves her sharpest criticism for the Sackler owned Purdue Pharma. By now, we know the story of how this family owned company had a specific policy of targeting vulnerable populations, and Kingsolver uses her prodigious literary arsenal to lay them bare. You certainly don’t need to have read David Copperfield to enjoy this novel, but if you have read it you might (like me) find some joy in the re-invention of certain beloved characters. Mrs. Peggoty, Emily, the Micawbers and Aunt Betsey come to life in a modern version that I think Charles Dickens would enjoy. This was definitely one of my top reads of the year.

Rating: 5/5

Recipe: Virginia lays claim as the original home of Brunswick stew, a motley mix of tomatoes, corn, beans and shredded meat. In it’s original form, it utilized small game like possum, squirrel or rabbit, but for most, chicken is the logical substitute.

Ingredients:

2 large onions, diced

4 bay leaves

4 teaspoons celery seeds

1/4-1/2 teaspoon cayenne pepper

3 pounds plum tomatoes, diced

3 tablespoons Worcestershire sauce

4 teaspoons sugar

1 pound Yukon gold potatoes, 2 inch dice

1 quart chicken stock

2 pounds boneless, skinless chicken thighs, each cut in half

2 cups fresh or frozen corn

2 cups fresh or frozen lima beans

1) In a large Dutch oven, heat olive oil to coat bottom of the pot. Add onion, season with salt and pepper and sauce until soft and translucent, 12-15 minutes. Stir in bay leaves, celery seeds and cayenne, cook until fragrant, just a few seconds.

2) Add the tomatoes, Worcestershire sauce and sugar. Cook, stirring occasionally until the tomatoes are softened, 7-9 minutes.

3) Stir in the potatoes and chicken stock, and bering to a boil. Reduce e heat to a simmer, cover and continue simmering, stirring occasionally, about one hour.

4) Add the chicken, corn and lima beans. Continue simmering, uncovered, until the chicken is soft and easily shreddable, about 1 hours.

5). Remove the chicken from the pot, shred with two forks and return to the pot.