THE BARBER, THE ASTRONAUT, AND THE GOLF BALL by Barbara Radnofsky & Ed Supkis – Review and Giveaway

The Barber, The Astronaut, and The Golf Ball

by Barbara Radnofsky and Ed Supkis

Biography / Golf / Space Travel

Publisher: Stoney Creek Publishing

Pages: 202

Publication Date: September 17, 2024

SYNOPSIS

In 1971, famed astronaut Alan Shepard returned from the moon and went to get a haircut. Before settling into the barber’s chair in Webster, Texas, near NASA’s Mission Control, Shepard gave his longtime barber and friend, Carlos Villagomez, an autographed golf ball.

During his Apollo 14 moonwalk, Shepard had conducted a world-famous demonstration of gravity by hitting a golf ball in an out-of-this-world sand trap. It took him two tries.

Carlos, a Navy combat veteran and barber for numerous astronauts, says Shepard gave him the ball immediately after he returned to earth and was released from quarantine.

Had Shepard taken a third ball to the moon? And did he give it to his barber as a token of their long friendship?

The debate provides a backdrop for The Barber, The Astronaut, and the Golf Ball, a story of two extraordinary men and their lasting friendship. The book offers a rare glimpse behind the scenes of America’s space program at its pinnacle and shows the ordinary people who supported one of the nation’s most monumental scientific endeavors.

Praise for The Barber, The Astronaut, and The Golf Ball:

It’s perfect!! Barbara and Ed capture Daddy and his long friendship with Carlos. —Laura Shepard, Daughter of Alan Shepard

Brings back the glory days of the U.S. Space Program and the importance of the “little people” who made it happen. We see stern Shepard in a new and admirable light – in Shepard’s high regard for the vast team of dedicated supporters who enabled astronauts to succeed. —Charlie Duke, Apollo Astronaut

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ABOUT THE AUTHORS

Barbara Radnofsky and Ed Supkis grew up in the 1960s in the shadow of NASA’s Manned Spacecraft Center and married in 1982. They have three children and five grandchildren. The couple —with many other community members — are co-owners of Brazos Bookstore, an independent bookseller. As children of NASA scientists, Barbara and Ed had front-row seats to the development of the space program and the community built around it on rural cow pastures near Webster, Texas.

Barbara Radnofsky is a writer, mediator, teacher, and lawyer. She’s the author of A Citizen’s Guide to Impeachment, a nonpartisan explanation of U.S. constitutional impeachment history and practice.

Ed Supkis MD is a board-certified anesthesiologist specializing in cardiac anesthesia. He served as Director of Quality Assurance for the Division of Anesthesiology and as Medical Director of Respiratory Care for the Division of Surgery and Anesthesiology.

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REVIEW

What an incredibly fascinating subject matter and storytelling technique!

Of the three title “characters”, the golf ball was the one that initially attracted me to this book. It’s my favorite game to play and to watch on television or in person. But while reading it, I also became engrossed with the exploits of the first American in space Alan Shepard, the endeavors of the Navy veteran Carlos Villagomez, and the close personal relationship they’d built through the years. By the end of the book, I am convinced that the golf ball the astronaut gave the barber did actually fly to the moon.

***

The authors drew me in with the strong evidence of their extensive research and interviews. Their use of the plural pronoun “we” in the narration gave me a unique reading experience. I have read many works written by dual-author collaborators. This is the first time I have encountered the storytellers using it as a point-of-view. While it is in the first person to mean Ms. Radnofsky and Mr. Supkis, the “we”, at various points, includes the reader in the narrative. Part of the story. Especially those who witnessed the historical events in space as they unfolded. As a voracious reader, I appreciate the distinctly novel approach.

***

Overall, I enjoyed this book bar for some inconsistencies in the POVs (there were several I’s and instances of referring to the authors in the third-person) and multiple repetitions of the same quotes and anecdotes.

I highly recommend this engaging title for those who seek both entertainment and education in their reading materials. The exhaustive list of references and acknowledgments at the back of the book serves as a testament to the hard work of the authors.

Thanks to Lone Star Lit for including my blog in the campaign to share this story with avid readers.

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‘Tis the Season for Romance’: Six Filipino-American authors join forces for Pasko Na, My Love

Thanks, Philippine Post Blog and Ma’am Lydia V. Solis, for this feature on Pasko Na, My Love.

The authors, who live all over the United States, collaborated on the book via Zoom. Top row, from left: Tif Marcelo, Elle Cruz, Maan Gabriel. Bottom row: Sarah Smith, Mia Hopkins, and Maida Malby.

(Author met Mia Hopkins at the Paskong Filipino event in West Covina.)

With a title inspired by the beloved Christmas ballad “Pasko Na, Sinta Ko” by singer-songwriter Gary Valenciano,Pasko Na, My Loveis a collection of holiday romance stories by acclaimed and bestselling Filipino American authors Elle Cruz, Maan Gabriel, Maida Malby, Mia Hopkins, Sarah Smith and Tif Marcelo. Filipino American artist and illustrator Vania Hardy created the cover for the book, which was released by EOT Publications on December 6, 2022.

Pasko Na, My Love’s creators hope to appeal to all fans of holiday romance. Co-author Sarah Smith is a writer of sexy contemporary romance novels includingThe Close-UpandThe…

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SINGAPORE FLING Recipe – Hainanese Chicken Rice

Hainanese chicken rice is Maddie’s favorite dish in Singapore. Here’s what she has to say about it in Chapter Two of Singapore Fling:

“From the first time she’d tasted this particular meal—one of the country’s national dishes—Maddie was addicted. The plain poached chicken over rice looked simple. But the gingery, garlicky, oily, fragrant goodness of the white chicken meat—even without the skin she had removed from it—and the savory rice boiled in the same broth won her over. She had already eaten the dish five times since she’d arrived in Singapore.”

This recipe is my attempt to capture that deliciousness. It might not be the most authentic–different ingredients, the taste of the water, etc.–but if you make it with love, the meal is sure to satisfy.

Ingredients:

– medium whole chicken (organic, if possible)
– Kosher salt
– 1 thumb ginger, peeled and sliced
– 3-4 stalks green onions, sliced
– 2 cups uncooked jasmine rice
– several cloves of garlic
– vegetable oil
– Sriracha
– lime
– soy sauce
– sesame oil

Instructions:

For the chicken:
1. Exfoliate the chicken by rubbing salt all over until smooth. Rinse and pat dry.
2. Season the entire bird inside and out with salt. This will also season the broth, so salt generously. Stuff the cavity with sliced ginger and scallions.
3. Place in a big pot and fill with water up to 1 inch above the chicken. Bring to a boil, then reduce to a simmer immediately. Remove the scum as soon as it rises. Simmer for 20-25 minutes until the temperature at the thickest part of the thigh not touching bone is 170 degrees Fahrenheit.
4. Prepare an ice bath and place the chicken in to stop the cooking process and tighten the skin. Set aside.

For the rice:
1. Clean the rice until the water is less cloudy (2-3 times). Soak the rice, then drain after 10 minutes.
2. Sauté minced ginger and garlic in vegetable oil or chicken fat. Add drained rice and fry for one minute. Season with salt. Pour two cups of reserved broth and bring to a boil. Reduce heat, cover tightly, and cook for 15 minutes. Remove from heat. Keep covered and let rest for 5-10 minutes.

If you have a rice cooker, follow instructions up to pouring the broth.

For the dipping sauces:
1. Combine Sriracha, lime juice, sugar, salt, couple of tablespoons of broth, garlic, and ginger in a blender. Give it a whirl.
2. Grate peeled ginger and finely mince garlic. Combine with a dash of salt and vinegar. Cook in hot oil for a few seconds.
3. Mix light soy sauce and a dash of sesame oil.

Ready to serve!
Spoon rice on a plate. Cut chicken into serving pieces and place on top of the rice. Pour soy sauce mixture over it. Garnish with cucumber or parsley. Serve with soup and dipping sauces.

This recipe is also posted by the following blogs:

The Page Unbound
Love Romance Reads
Sherri Hollister’s Creekside Cafe

Singapore Fling is available in eBook and paperback from your favorite etailer. Readers can order a signed copy on this website.