Erica Jong is a feminist icon, but to her daughter she's ‘an alcoholic narcissist'
How to Lose Your Mother: A Daughter's Memoir
Molly Jong-Fast
Picador, $36.99
Molly Jong-Fast is the 'only child of an alcoholic narcissist'. As it turns out, that narcissist is a second-wave feminist icon: American author Erica Jong.
In 1973, Jong published Fear of Flying, a daring novel celebrating female desire and sexual pleasure through one woman's libertine search for herself. The freedom the protagonist finds in casual sex even led to the coinage of a term: the 'zipless f--k'. It would eventually sell more than 37 million copies.
But behind the self-possessed image Jong projected was a mother whose addiction to fame and alcohol – in equal measure – fractured her relationship to her only child. How to Lose Your Mother retraces Jong-Fast's annus horribilis, the year her husband was diagnosed with pancreatic cancer and her mother's mind was undone by dementia.
The political commentator recounts a childhood relegated to the sidelines as her mother tried vainly to keep the spotlight shining after her book fell off the bestsellers list. Taking inspiration from Fear of Flying 's heroine, Jong would disappear into a hazy world of fleeting relationships, alcohol abuse and a fickle search for public attention while her daughter was parented by others.
Jong would occasionally resurface to mine motherhood for writing material, often with comical and damning results. As a teenager, Jong-Fast is told by her mother to be careful driving on the icy roads as she doesn't want to have a dead daughter – at Christmas time. 'I would wonder if it was possible … my mother sort of wanted me to drive off the road,' Jong-Fast writes.
Years later, when Jong-Fast almost dies giving birth, her agonising experience is retold as a delusion in her mother's new novel: 'Imagine that the worst thing that's ever happened to you is portrayed as a figment of your own imagination. By your own mother.' It's unsurprising then to hear that the same woman called Jong-Fast 'overdramatic' for wanting to go to rehab as a teenager abusing alcohol. (Jong-Fast is now 26 years sober.)
With a loved one ravaged by dementia, levity is the relief-valve Jong-Fast must often pull to both blunt the torture of her new daily reality and the pain of thinking back to the years of neglect. When visiting her mother's New York apartment one day, it's the only comfort possible when she finds her sitting half-naked, reeking of urine and leafing happily through a newspaper.
Hashtags

Try Our AI Features
Explore what Daily8 AI can do for you:
Comments
No comments yet...
Related Articles


The Advertiser
13 hours ago
- The Advertiser
Full Throttle Ranch goes the whole hog and brisket on opening weekend
After five long years of COVID setbacks, development applications and construction delays, Mick Tyrrell's long-held dream of bringing his love of southern American barbecue cuisine, music and culture to the Hunter is "running wild." On Friday afternoon, the Hunter Valley businessman's Full Throttle Ranch opened its doors at the site of the old Buttai Barn. The new venue hosts up to 500 people but is expected to be fully booked on its opening weekend. "Tomorrow morning it'll probably hit home a little harder," Mr Tyrrell told the Newcastle Herald two hours before opening. "Right now, I suppose when you're busy, the pressure and the stress of it takes hold. It's exciting." The Lings Road property was home to the Buttai Barn for 38 years, hosting country dances, music, and other entertainment. In January 2020 Mr Tyrrell and his partner, Sara Berg, purchased the property as they looked to expand their business portfolio, which includes Beresfield businesses Full Throttle Custom Garage, a high-end muscle car mechanic, and Full Throttle BBQ & Cafe, known for its brisket pies. Since then, the old Buttai Barn site has been expanded and transformed into an American-style restaurant and entertainment venue. The menu is carnivore heaven. It features southern fried chicken, two-kilogram tomahawk steaks, Texan brisket and pulled pork, deep south gumbo, burgers, and Mr Tyrrell's personal favourite, chicken fried catfish. Much of it is prepared in the slow-cooked smoker dubbed "The Undertaker," which is capable of barbecuing 1.2 tonnes of meat at a time. Full Throttle Ranch is expected to dish up 3.5 tonnes of brisket a week. "Chicken fried catfish was non-negotiable," he said. "It's a dish that I love from down in Tennessee and it's very rural Tennessee and so delicious." Full Throttle Ranch also promises to provide another option for the Hunter music scene. Next Friday the venue kicks off its music program with a sold-out show from Melbourne rock band Kingswood. "For a first event and for a venue that hasn't even opened yet to sell out is pretty spectacular," Mr Tyrrell said. "It's huge for us because it sends a message to all of the artists around that we can sell out a gig." Newcastle's country music star Catherine Britt is the venue's manager and booking agent. Britt's husband, Brad Bergen, fronts the host band, the Full Throttle Outlaws. "We've built this place for a number of reasons," Mr Tyrrell said. "Obviously the interactions with people, having good food and music, but also we wanted to build something for artists where they can feel appreciated and have a venue that is really going to work hard for them." There is a development application with Cessnock Shire Council for Full Throttle Ranch to host outdoor concerts capped at 5000 people. Full Throttle Ranch is situated in rural Buttai, a 20-minute drive from Maitland and Cessnock and more than 30 minutes from Newcastle. Mr Tyrrell said ensuring his patrons got home safely was a priority. Return coach services are available twice a night from Cessnock, Maitland and Newcastle. "A big concern for us was people drink-driving because we're out of town," he said. "We've gone to great lengths to do everything we physically can to give everybody the option." After five long years of COVID setbacks, development applications and construction delays, Mick Tyrrell's long-held dream of bringing his love of southern American barbecue cuisine, music and culture to the Hunter is "running wild." On Friday afternoon, the Hunter Valley businessman's Full Throttle Ranch opened its doors at the site of the old Buttai Barn. The new venue hosts up to 500 people but is expected to be fully booked on its opening weekend. "Tomorrow morning it'll probably hit home a little harder," Mr Tyrrell told the Newcastle Herald two hours before opening. "Right now, I suppose when you're busy, the pressure and the stress of it takes hold. It's exciting." The Lings Road property was home to the Buttai Barn for 38 years, hosting country dances, music, and other entertainment. In January 2020 Mr Tyrrell and his partner, Sara Berg, purchased the property as they looked to expand their business portfolio, which includes Beresfield businesses Full Throttle Custom Garage, a high-end muscle car mechanic, and Full Throttle BBQ & Cafe, known for its brisket pies. Since then, the old Buttai Barn site has been expanded and transformed into an American-style restaurant and entertainment venue. The menu is carnivore heaven. It features southern fried chicken, two-kilogram tomahawk steaks, Texan brisket and pulled pork, deep south gumbo, burgers, and Mr Tyrrell's personal favourite, chicken fried catfish. Much of it is prepared in the slow-cooked smoker dubbed "The Undertaker," which is capable of barbecuing 1.2 tonnes of meat at a time. Full Throttle Ranch is expected to dish up 3.5 tonnes of brisket a week. "Chicken fried catfish was non-negotiable," he said. "It's a dish that I love from down in Tennessee and it's very rural Tennessee and so delicious." Full Throttle Ranch also promises to provide another option for the Hunter music scene. Next Friday the venue kicks off its music program with a sold-out show from Melbourne rock band Kingswood. "For a first event and for a venue that hasn't even opened yet to sell out is pretty spectacular," Mr Tyrrell said. "It's huge for us because it sends a message to all of the artists around that we can sell out a gig." Newcastle's country music star Catherine Britt is the venue's manager and booking agent. Britt's husband, Brad Bergen, fronts the host band, the Full Throttle Outlaws. "We've built this place for a number of reasons," Mr Tyrrell said. "Obviously the interactions with people, having good food and music, but also we wanted to build something for artists where they can feel appreciated and have a venue that is really going to work hard for them." There is a development application with Cessnock Shire Council for Full Throttle Ranch to host outdoor concerts capped at 5000 people. Full Throttle Ranch is situated in rural Buttai, a 20-minute drive from Maitland and Cessnock and more than 30 minutes from Newcastle. Mr Tyrrell said ensuring his patrons got home safely was a priority. Return coach services are available twice a night from Cessnock, Maitland and Newcastle. "A big concern for us was people drink-driving because we're out of town," he said. "We've gone to great lengths to do everything we physically can to give everybody the option." After five long years of COVID setbacks, development applications and construction delays, Mick Tyrrell's long-held dream of bringing his love of southern American barbecue cuisine, music and culture to the Hunter is "running wild." On Friday afternoon, the Hunter Valley businessman's Full Throttle Ranch opened its doors at the site of the old Buttai Barn. The new venue hosts up to 500 people but is expected to be fully booked on its opening weekend. "Tomorrow morning it'll probably hit home a little harder," Mr Tyrrell told the Newcastle Herald two hours before opening. "Right now, I suppose when you're busy, the pressure and the stress of it takes hold. It's exciting." The Lings Road property was home to the Buttai Barn for 38 years, hosting country dances, music, and other entertainment. In January 2020 Mr Tyrrell and his partner, Sara Berg, purchased the property as they looked to expand their business portfolio, which includes Beresfield businesses Full Throttle Custom Garage, a high-end muscle car mechanic, and Full Throttle BBQ & Cafe, known for its brisket pies. Since then, the old Buttai Barn site has been expanded and transformed into an American-style restaurant and entertainment venue. The menu is carnivore heaven. It features southern fried chicken, two-kilogram tomahawk steaks, Texan brisket and pulled pork, deep south gumbo, burgers, and Mr Tyrrell's personal favourite, chicken fried catfish. Much of it is prepared in the slow-cooked smoker dubbed "The Undertaker," which is capable of barbecuing 1.2 tonnes of meat at a time. Full Throttle Ranch is expected to dish up 3.5 tonnes of brisket a week. "Chicken fried catfish was non-negotiable," he said. "It's a dish that I love from down in Tennessee and it's very rural Tennessee and so delicious." Full Throttle Ranch also promises to provide another option for the Hunter music scene. Next Friday the venue kicks off its music program with a sold-out show from Melbourne rock band Kingswood. "For a first event and for a venue that hasn't even opened yet to sell out is pretty spectacular," Mr Tyrrell said. "It's huge for us because it sends a message to all of the artists around that we can sell out a gig." Newcastle's country music star Catherine Britt is the venue's manager and booking agent. Britt's husband, Brad Bergen, fronts the host band, the Full Throttle Outlaws. "We've built this place for a number of reasons," Mr Tyrrell said. "Obviously the interactions with people, having good food and music, but also we wanted to build something for artists where they can feel appreciated and have a venue that is really going to work hard for them." There is a development application with Cessnock Shire Council for Full Throttle Ranch to host outdoor concerts capped at 5000 people. Full Throttle Ranch is situated in rural Buttai, a 20-minute drive from Maitland and Cessnock and more than 30 minutes from Newcastle. Mr Tyrrell said ensuring his patrons got home safely was a priority. Return coach services are available twice a night from Cessnock, Maitland and Newcastle. "A big concern for us was people drink-driving because we're out of town," he said. "We've gone to great lengths to do everything we physically can to give everybody the option." After five long years of COVID setbacks, development applications and construction delays, Mick Tyrrell's long-held dream of bringing his love of southern American barbecue cuisine, music and culture to the Hunter is "running wild." On Friday afternoon, the Hunter Valley businessman's Full Throttle Ranch opened its doors at the site of the old Buttai Barn. The new venue hosts up to 500 people but is expected to be fully booked on its opening weekend. "Tomorrow morning it'll probably hit home a little harder," Mr Tyrrell told the Newcastle Herald two hours before opening. "Right now, I suppose when you're busy, the pressure and the stress of it takes hold. It's exciting." The Lings Road property was home to the Buttai Barn for 38 years, hosting country dances, music, and other entertainment. In January 2020 Mr Tyrrell and his partner, Sara Berg, purchased the property as they looked to expand their business portfolio, which includes Beresfield businesses Full Throttle Custom Garage, a high-end muscle car mechanic, and Full Throttle BBQ & Cafe, known for its brisket pies. Since then, the old Buttai Barn site has been expanded and transformed into an American-style restaurant and entertainment venue. The menu is carnivore heaven. It features southern fried chicken, two-kilogram tomahawk steaks, Texan brisket and pulled pork, deep south gumbo, burgers, and Mr Tyrrell's personal favourite, chicken fried catfish. Much of it is prepared in the slow-cooked smoker dubbed "The Undertaker," which is capable of barbecuing 1.2 tonnes of meat at a time. Full Throttle Ranch is expected to dish up 3.5 tonnes of brisket a week. "Chicken fried catfish was non-negotiable," he said. "It's a dish that I love from down in Tennessee and it's very rural Tennessee and so delicious." Full Throttle Ranch also promises to provide another option for the Hunter music scene. Next Friday the venue kicks off its music program with a sold-out show from Melbourne rock band Kingswood. "For a first event and for a venue that hasn't even opened yet to sell out is pretty spectacular," Mr Tyrrell said. "It's huge for us because it sends a message to all of the artists around that we can sell out a gig." Newcastle's country music star Catherine Britt is the venue's manager and booking agent. Britt's husband, Brad Bergen, fronts the host band, the Full Throttle Outlaws. "We've built this place for a number of reasons," Mr Tyrrell said. "Obviously the interactions with people, having good food and music, but also we wanted to build something for artists where they can feel appreciated and have a venue that is really going to work hard for them." There is a development application with Cessnock Shire Council for Full Throttle Ranch to host outdoor concerts capped at 5000 people. Full Throttle Ranch is situated in rural Buttai, a 20-minute drive from Maitland and Cessnock and more than 30 minutes from Newcastle. Mr Tyrrell said ensuring his patrons got home safely was a priority. Return coach services are available twice a night from Cessnock, Maitland and Newcastle. "A big concern for us was people drink-driving because we're out of town," he said. "We've gone to great lengths to do everything we physically can to give everybody the option."

Sky News AU
20 hours ago
- Sky News AU
Australian music fans heartbroken as major singer cancels tour down under
Aussie music lovers have been left devastated after singer Usher cancelled his upcoming Australian tour. The American singer was set to perform 12 shows across Sydney and Melbourne in November and December, in what would have been his first tour down under in 14 years. Fans received the devastating news that the Past Present Future tour would not be proceeding in an email from Ticketek on Friday. 'The promoter of Usher's Australian tour regrets to advise that the scheduled November/December shows will no longer be proceeding,' the email read. 'All purchased tickets will receive a full refund. 'Tickets will be refunded in full (including refundable ticket purchase, if relevant) to the original payment method used for purchase and patrons do not need to take any action. 'Customers who purchased tickets at a Ticketek Agency or using Ticketek Vouchers have been contacted to the email address of their Ticketek account to request information so we can process your refund.' It is unclear why the singer cancelled the tour, and Usher has not addressed the cancellation on his social media platforms. Ticket holders can expect a full refund within '30 business days.' Usher first announced his Australian tour less than two months ago. 'I'm bringing the A to the AUS!! Australia, my Past Present Future tour is coming your way,' he wrote at the time.

The Age
a day ago
- The Age
What does WA taste like? To Hearth's head chef, the most important flavour is potential
From smoked kangaroo and wattleseed tortillas to fun Viennetta remakes, Hearth is a spirited journey into West Australian food and wine. Previous SlideNext Slide What is it about the number three that makes it so auspicious? Good things come in threes. The third time's a charm. In 1973, Bob Dorough's catchy composition Three Is a Magic Number kick-started American children's television show Schoolhouse Rock. (Almost two decades later, his song was also sampled by hip-hop trio De La Soul.) After working my way through most of the winter menu at Hearth, I get the sense that three is also something of a magic number for Brian Cole, the restaurant's Sierra Leone-born head chef. His sourdough is baked with three different barleys including the New Norcia black barley carefully resurrected by late grain grower Roger Duggan; his smoked three-caviar tart features sturgeon, Murray River and Japanese flying fish roe; and the twice-baked three-cheese souffle couldn't have happened without the efforts of local cheesemakers Cambray, La Delizia Latticini and Halls Family Dairy. This year also marks Cole's third year as the big cheese at the Ritz-Carlton Perth's ground floor diner: a lofty riverside cathedral rich in azure, ochre and stone, plus the understated luxury that the global hotel group is famous for. (At the very least, the room is a welcome contrast to the garish Tron -like glow of Elizabeth Quay after dark.) These paint and building material choices are about more than just following brand guidelines. They're also some of the ways that Hearth celebrates its deep West Australian-ness. (See also: the cellar's pronounced local accent, plus the kitchen's fondness for native West Australian flavours and carefully sourced local produce.) Once upon a time, the expectation was that the marquee restaurant in a five-star hotel would be a formal, airless chore of a thing. Not so here. Led by restaurant manager Tom Staples, service is cordial, composed and well-drilled. Engaged staff look equally comfortable hosting big tables as they are cossetting solo diners that hotel restaurants inevitably attract. Just as attentive service might challenge hotel restaurant norms, so too does Hearth's focus on open-fire cooking. Not that this is some macho, full metal smokehouse trading in shock and awe. Rather, the kitchen uses its jarrah-burning grill and smoker fuelled by applewood chips, often in tandem, to help ingredients be their best selves. So Mottainai lamb shanks are smoked, cut into good chunks and folded into a crumbly wattleseed and masa tortilla crisped over the coals. This deftly composed taco and its two-bite ilk are part of a new 'to-start' offering: snacky things that populate various tasting menus but can now be also ordered individually. (They're also offered next door at Hearth Lounge, the restaurant's seven-day bar and lounge offshoot.) Kangaroo gets cured, smoked and charred over the fire to yield a blushing tranche of fillet that's a pleasure to eat. (Shout out to the accompanying glossy, lip-sticking jus of roasted kangaroo tail and chicken wing.) I must admit, while Cole's cooking has always been big on technique and layered flavours, some of his earlier dishes felt bogged down by showy flourishes. Now that he's dialled back the frou frou touches and tightened up what's on the plate, his vision of modern (West) Australian cooking feels so much clearer and, most crucially, delicious. Fennel pollen, bush honey and a native herb salt put an Aussie spin on roast Wagin duck breast. To the side, a cutesy croquette of shredded duck meat made in the image of the Dutch crumbed meatball, bitterballen. Giving Pardoo wagyu oyster blade the low and slow treatment transforms this not especially glamorous cut into a melty paleolithic wonder while its ragu offsider makes a compelling argument for more cooks to slip their customers some (beef) tongue. Could the pumpkin and potato gratin on the menu's sole vego main have been crisper? Possibly. But judging by the endive braised in orange juice served with the duck, team Hearth's barbecuing range is more than just snags and chops. Grilled strawberries rendered fudgy by the hearth prove fruit and fire should catch up more often. A dapper mille-feuille comprising frilly plinths of puff pastry, hazelnut ice cream and native rivermint gel tastes like history's poshest mint Viennetta. Such fun throwbacks – plus the introduction of more flexible menus and large-format share proteins – speak to Hearth's efforts to position itself as a more accessible CBD dining option. Points for proactivity, but Hearth's pricing (still) puts it largely in special occasion territory, especially to those susceptible to menu upsells. Chinese-farmed Black Pearl caviar is sold by weight. Pay a supplement and get black truffle shaved over whatever dish you fancy: a flex that yields good TikTok content but doesn't always flatter this expensive seasonal ingredient. But like the saying goes, you get what you pay for. And if having someone rain black truffle on your camembert ice cream makes you happy, who am I to say otherwise? You do you. And if doing you involves commemorating a milestone or weaving some special into your life, Hearth needs to be on your radar. Firepower plus people power plus the contact high of worldliness that comes from brushing shoulders with a world-famous hotel dynasty equals a compelling class of (West) Australian dining that feels very modern, very Perth and very essential.