Dancing Bean Ranch? Seriously? Part I

Where did that name come from? people ask. And what about that logo? Generally I answer, "It has to do with my college nickname."

With the caveat that what happens in college stays in college, here's (some of) the story:

Back in the early 70s I was Bobbie Baker, a student at the University of Oklahoma. A friend and fellow history major named Michael Masterson, (who has grown up to become an LA-based creative consultant) invited me to a party. He told me to bring food to share. He failed, however, to mention it was to have been finger food.

I showed up with a pot of baked beans. With no forks, spoons or plates in sight (this was a college party, after all) people ate my beans with taco chips. I even received compliments on my "dip."

Michael, never one to resist the opportunity for alliteration, began calling me Baked Beans or Bobbie Baked Beans Baker. The name caught on, especially among our circle of friends. They included an organ major named Gary Johnson, now an LA based editor/writer and musician (www.conjuntojardin.com). Elementary education major Nancy K. Dillon, now a Seattle based musician (www.nancykdillon.net ).And finally, art history major Chris Knop, now Chris Kallenberger, Director of Exhibition and Collections, Philbrook Art Museum.

Chris is responsible for our logo. But that's part II.

Most Unique Special Offer Ever!

Basking in the glow of the evening I spent at the University of Tulsa's President's Lecture series, listening to a conversation between Frank Rich and Stephen Sondheim has inspired me to make a special, one-time offer: Dancing Bean guests who love to talk about musicals get 5% off their room rate. If you're familiar with the history of the musical theater and Sondheim, make that 10%. (Sorry, offer does not apply to Jerry Herman fans.)

And if Stephen Sondheim himself is reading this: No charge for you, Mr. Sondheim.

Apple Blossom Time on the 'Bean

Don't you wish you had scratch and sniff? Nothing smells more sweetly sublime than apple blossoms. These are the Arkansas Blacks, an old-fashioned keeping apple. If Mother Nature cooperates for once, our guests and we can enjoy some home-grown fruit this year.