Why I didn’t want to tell my son about the death of Anthony Bourdain

I didn’t even know him.

Not really.

But yet it was almost like losing a close friend.

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Photo by the Wall Street Journal digital artwork by Lisa R. Howeler

I’d had a crappy night of sleep with two sick kids and I had reached for my phone to see what time it was. There it is was on my screen- a note from my sister in law expressing shock to the obituary story she had attached.

“No. It isn’t possible.”

I thought this over and over in my bleary-eyed, not fully awake state.

The man who had taken me around the world so many times without me even having to leave my house was dead. I typed out the word “nooo!” to my sister-in-law, as if that word would stop it from being true.

I felt numb and sick to my stomach. It must have been his heart, I thought.

Or something he ate.

He was always eating weird things and something finally got him. Or a car accident or his plane went down while they were traveling to somewhere exotic.

My heart sank when I clicked the link. I was in shock when I read the words.

Suicide?!

Suicide?

Suicide.

It’s like the word wouldn’t even make sense to me.

Anthony Bourdain had committed suicide.

I follow him on social media and recently I had noticed he was looking thin and tired but he travels a lot so I figured he was exhausted. It had been a stressful couple of years. A whirlwind break-up followed by a whirlwind romance and then all that traveling.

Now all that traveling I loved to watch him do was over and the only trip he’d most likely be making was a one-way flight back to the states to be buried.

Suicide.

I still couldn’t wrap my mind around the horror of it all and the horror for Eric Ripert, his best friend, to find him that way. And his daughter. Oh, my heart ached and my head felt funny at the thought of her being told.

I’ve never been a traveler – partially because of finances and partially because I’ve lived a life of fear. Tony made me want to live a life of courage in my small world and if I couldn’t go to all those fancy places just yet I could at least watch him visit them. My son learned about much of the world from a very young age while his dad and I traveled with Tony.

We let him watch episodes we probably shouldn’t have at 4 and 5 and he was introduced to death on an episode where a pig was slaughtered. Granted, this was the age when “No Reservations” was already streaming so we could fast forward the scene, but my kid is wise beyond his years and he knew what was happening despite our attempts to shield him.

We haven’t been able to shield him much these last couple years – not from heartache and anxiety and death. First, the big loss was our dog of 14 years, the dog that had always been his. Then it was a 17-year-old cat, again there all his 11 years. Then the worst blow came four days after Christmas this year when he lost his great-aunt, who had lived with his grandparents since he was four. His head was spinning. School pressure was mounting. Panic attacks were becoming the norm.

We’ve walked through it with him with every loss, every question, every tear, and every crying storm. All the advice says you have to tell your child directly and bluntly about the person who has died so they don’t feel they are being lied to or misled.

When I told my son about his great aunt I was apparently too blunt. I was so nervous because I’d never had to tell him something so hard – not even the death of his dog could compare to this. I blurted out “Dianne died.”

Died. I used the word died because all the articles I found on Google told me to. “Don’t use the words ‘passed on’ or ‘went to a better place,’” the proverbial “they” said. “It needs to be clear to the child the person is dead and never coming back.”

I was so numb from the sudden loss I really didn’t think it through because that advice was for young people, not 11-year olds who clearly know the meaning of the word “dead” but would also understand the term “passed away” would mean the same thing.

He clearly knows what death is and here I was that morning knowing I needed to rip the news of Anthony Bourdain’s death off like a band-aid but, ugh, crap and darn it all to hell, I simply didn’t want to. Especially because I had to add the word “suicide” to the ripping.

“For a little while today I’ll shelter him,” I told myself. “We don’t have cable so he won’t hear it there.”

And all the traditional advice says the news of death must come from someone the child loves so I knew I couldn’t shelter him for long.

The ripping started with the lifting of the edge and then just one fast, hard pull. When I told him he said “oh that’s sad,” but he didn’t take it as hard as I thought. He did, however, express the same denial I did when I told him they thought he’d taken his own life.

“That’s just not possible,” he said. “I don’t believe that part of the story.”

We both agreed it wasn’t possible and we comforted ourselves in our denial of it all.

Tell me more about . . . Jason Wheeler, chef

This is the first in a series called “Tell Me More About .  . .”  where I feature local, and sometimes non-local, people of interest or simply interesting subjects

This week I’ve asked local chef Jason Wheeler to share a bit about himself for my blog readers.

Jason Wheeler is the Chef at The Greenhouse Market & Cafe in Sayre.  He lives in Elmira, NY with his wife, Sara, and  their two kids, Ethan and Evelyn, as well as their two new kittens, Bruticus and Yoshi.

Tell us a little bit about yourself, Jason

I was born in Elmira but raised in Eden Prairie, MN.

I have my bachelor of arts from Mansfield in Spanish Language.

How did you end up co-owning a restaurant?

The plan was to enter the world of international business after graduating from college, but my father had recently retired and decided to open a bakery cafe, so into the new family business I dove.

I began as a server until it became my turn to fill in as cook.  I was 23 and didn’t even know how to make a grilled ham and cheese but I watched a lot of Food Network, read a lot of cookbooks, and took a second job cooking on the same line as a classically trained chef and an instructor at a culinary school. They watched me cook, I asked a million questions, and really learned a lot.

Now more than 10 years later and I am chef at a farm to table restaurant that has an on site hydroponic greenhouse in which I grow as much produce as possilble for our kitchen 12 months out of the year. We have established a network of 15 local farms & suppliers that provide us with the freshest food in the area. Our restaurant has been accredited by the Culinary Institute of America as an approved internship site for their students to spend their requisite time cutting their teeth prior to graduation. We are also the undefeated People’s Choice Champion two years running at the Tioga Downs Casino’s annual burger contest. We are changing the food culture and reminding people that the best food really is grown close to home.

What is the best part of owning your own farm-to-table restaurant?

I would have to say that the most rewarding aspect of having this type of restaurant is harvesting fresh produce and carrying it through the dining room and immediately cooking with it.

Well, actually, receiving deliveries in the back door and having the person that raised and grew the food hand it directly to me and look me in the eye is pretty rewarding, encouraging, and inspiring all in one.

This is how things used to be done.

It’s just better for the community!

The money we would be mailing off to {a national food distribution company} is staying local and helping to boost our own shared economy.

Actually, now that I think of it, the absolute most rewarding part of having this type of restaurant is seeing my children eat healthier and take a genuine interest in eating real food. Our 7 year old daughter in particular helps mix the nutrients and test their saturation, then test their PH level.

She helps prune and maintain the plants in the greenhouse as well as their harvesting. She loves to help me in the kitchen and help my Dad in the bakery.

Seeing her grow up with a genuine interest in food is magical. (for too long she was a chicken nugget, tater tot, and hot dog gal…)


You can learn more about  The Greenhouse Market and Cafe on their website, Facebook page, or Instagram.  All images for this post were taken by and copyrighted by Lisa R. Howeler