St. Lawrence the Librarian
Tuesday, August 19th, 2008Here’s the situation: someone, maybe one of your kids, has something overdue. You call the library and politely ask that they tell you what it is so that you can go look for it. AND THEY WON’T TELL YOU WHAT IT IS! They tell you that YOU have to have the library card number so YOU can find out what your own kid needs to bring back so that YOU don’t run up a bunch of fines. Whose idea was this?
Well…we have this policy about not revealing to anyone (at least without a court order) what anyone else happens to be reading or watching. That means we won’t tell parents what their kids are reading, and we won’t tell kids what their parents are watching. The policy is based on a philosophy that goes clear back to Saint Lawrence the Librarian, who was martyred in A.D. 258 for refusing to tell the Roman authorities who was checking stuff out of the Church library. After all, if the Romans had a list of borrowers from the Church library, they would have a list of Christians all ready to persecute. One stop shopping.
Anyway, Saint Lawrence wouldn’t squeal, and, according to legend, the Romans were so angry that they grilled him, literally (which is why he’s also the patron saint of cooks). Supposedly, at the moment of his death he told them (this is so cool) “Assum est, inquit, versa et manduca,” or, “This side’s done, turn me over and eat!” The moral of the story is, sorry, we can’t tell you what anyone else has checked out. If you want to keep track of your kids’s stuff, or even your parents’, write down their card number so you have it.
The Feast Day of Saint Lawrence is August 10th, and if you feel like celebrating along with the library community, we recommend that you throw a barbecue. Here’s a good barbecue recipe from the Better Homes and Gardens New Cookbook:
Snappy Barbecue Sauce
1 cup catsup
1 cup water
¼ cup vinegar
1 tbsp. sugar
1 tbsp. Worcestershire sauce
1 tsp. salt
1 tsp. celery seed
2 or 3 dashes bottled hot pepper sauce
Combine all ingredients in a saucepan. Bring the mixture to a boil; reduce heat and simmer, uncovered, for 30 minutes. Use to baste pork, beef, or poultry. Pass any remaining sauce. Makes about 1 ½ cups.


