Arts & Entertainment
Opera siren
Lesbian soprano Patricia Racette on ‘Tosca,’ being out and her life off the stage
‘Tosca’ lead Patricia Racette at Washington National Opera’s rehearsal space in a Takoma Park warehouse. (Washington Blade photo by Michael Key)
Hardcore opera fans may quibble at the repetition, but hang around D.C. long enough and there’s a chance to see just about any standard-canon opera you can think of. Washington National Opera, now not-so-strange bedfellows with the Kennedy Center, kicked off its fall season last weekend with the Puccini warhorse “Tosca” with lesbian Patricia Racette in the title role.
Racette, who lives with her partner (mezzo soprano Beth Clayton) in Santa Fe, is hunkered down for the day at the Opera’s mammoth rehearsal/storage space in Takoma Park a few Mondays ago. Though dressed casually, she’s made up and coiffed as some of her afternoon press rounds are on camera.
Down several long hallways and through a giant costume room that looks like it could dress the entire cast of “Ben-Hur” and then some, Racette settles into a small and dingy library where CDs, VHS tapes and songbooks line the walls. During a 45-minute conversation, she riffs on her life off stage, the logistics of making it through live performance and why the stage, as opposed to the studio, is where she feels most alive musically.
Together for more than a decade and married since 2005, Racette says she and Clayton find a way to make their marriage work despite two busy careers that by necessity involve significant travel. Once several years ago they didn’t see each other for almost seven weeks.
“It was absolute torture,” Racette says. “Torture.”
Racette is developing a following in Washington. She was here in May for “Iphigenie en Tauride” (Gluck) after previous appearances in 2007 for “Jenufa” and 2009 as Ellen in “Peter Grimes,” all with WNO.
Though it half-heartedly reviewed the production, the Post called Racette’s “Tosca” performance “luminous” and “compelling” and praised her stamina and vocal authority in “Iphigenie.”
Racette calls singing opera akin to surfing.
“I mean it’s a fine art and it’s called a fine art for a very, very good reason because it takes a lot of study, a lot of concentration, a lot of precision and it’s ongoing. As long as you’re a singer, you’re tidying up and you’re working on these things. I don’t worry if I’m gonna hit the note, that’s not my thing. But you have to have everything in line and as fluid as possible because it’s true, once you get there, you’ve got that one chance and boom. It’s not like practicing when you say, “OK, out of those four tries, I hit it once. It’s like a very intricate, very involved surfing. You know you want to hit the wave as absolutely best you can. Do you hit it that way every time? Absolutely not, but you do the best you can. … I’ve seen other singers where they just didn’t get there and there’s a whole other level of mental angst with that but that’s not my typical issue.”
Do some singers channel a non-verbal signal to the audience that they might not hit the note, whether they know they will or not? Is it a way of contriving some suspense in the performance?
“I think some of it is milked,” she says, “but some of it is really real. When you come to the climax of “Vissi d’arte” (one of her “Tosca” arias), you’re taking your spring and jumping over the canyon, so you have to have all your faculties composed. It’s not something that just comes out, like la la la. It’s not but I think if you make it seem like that kind of moment, I think the audience feels almost robbed from the experience. I’ve been playing Judy Garland at Carnegie Hall and she hits this belty high note and it’s so exciting because she kind of falters for one second and there’s a part where she kind of misses it for a split second, but then regains it and that’s almost more interesting than perfection itself.”
It’s why Racette has almost zero interest in recording any of her signature roles.
“I did a little at the beginning of my career and I hated it. I’d rather have a root canal … To me that has nothing to do with music making or the art form. I want the audience’s energy, I don’t want to be there in that test tube of perfection. For me, it just took all the joy, all the magic out of it and I have no interest in it whatsoever.”
But what about legacy?
“You mean like in 50 years, Patricia who,” she says, with a hearty laugh.
Isn’t there a time and place to get it down just right?
“I guess so, but it’s not accurate. It never was accurate, it never will be accurate. That’s not the way we are. The excitement of live performance, both for the performer and the audience is that aspect, it’s live, it’s right now, you get that one chance at that note and, oh God, yes, that was fantastic, or ooh, ooh, that was a little bit off but, it involves the audience, it keeps them on that ride.”
Racette’s humble New Hampshire beginnings have been oft-noted. She calls her family and upbringing “not remotely” musical and “steeped in ignorance,” especially about opera. She grew up listening to Barbra Streisand and Donna Summer and as a self-taught guitarist started writing her own songs as “sort of a Joni Mitchell-type thing.”
She started taking a few voice lessons because she knew she’d need an audition tape for college. Though not classically steeped to any degree, she knew studying music in college would require exploring some of that. She envisioned either a guitar-and-clogs kind of singer/songwriter career or later, perhaps something jazzy like “a Manhattan Transfer-kind-of thing.”
Racette, now 46, calls her 18-year-old self, “Green — as green as they come.”
She cried for three days when her vocal teacher told her bread and butter would be in opera. Her raw vocal talent was just naturally best suited for it. She detested her salon piece (Handel’s “Oh Had I Jubal’s Lyre”) but sprawled out on her apartment floor listening to a record of Renata Scotto singing “Suor Angelica” ignited a passion within her. She laughs about it now.
“I had envisioned this rather simple, rather short sighted thing,” she says. “I didn’t know how to plan the life I have.”
In the operatic designations, Racette is a full, lyric soprano. She bristles slightly at too much emphasis on these categories as they can be confining. LGBT labels, though, don’t bother her at all.
“Oh, it’s very clear to me that I’m a lesbian,” she says. “I’m out and proud because the alternative is to be secretive and ashamed and I just can’t imagine behaving that way about the best thing in my life.”
Racette embraces her off-stage life and prides herself on wearing overalls, owning a toolbox and getting her hands dirty in construction projects, such as the Santa Fe house she and Clayton recently had finished.
“Oh are you kidding,” she says. “I’m on the roof and I’m checking things out, asking the questions. I’m very involved with that sort of thing. I’m very earthy in that way and very down to earth most of the time when I’m off the clock. No one can even imagine I do what I do. I’m never the leading lady then, I don’t have that hat on. It’s just not the sort of energy I have.”
And are lesbian opera divas anomalies?
“I think there are about 13 of us at last count,” she says. “But not all of them are out.”
And the men?
“Ehhh, it’s a pretty gay world,” she says.
She concludes her remarks with a knowing chuckle.
“A lot of the men singers are straight but yeah, most of my hair and makeup are my gays, which is as it should be I think.”
BOX INFO:
‘Tosca’
Washington National Opera at the Kennedy Center
2700 F Street, N.W.
Tonight, Sunday matinee, Tuesday, Thursday and Sept. 23-24 performances remain (Natalia Ushakova sings the lead Sept. 23)
In Italian with English subtitles
$55
202-467-4600 or kennedy-center.org
Just as humans have always had meals, queer humans, too, have enjoyed meals. Yet what is it that makes “queer food” distinct?
At the beginning of May in Montreal, the Queer Food Conference 2026 sought not to answer that question, but to further interrogate it. The conference united scholars, activists, artists, journalists, farmers, chefs, and other food industry professionals for three days of panels, workshops, discussions, and, yes, meals, in an inclusive, thoughtful, contemplative-yet-whimsical environment, taking a comprehensive view of the landscape of queer food.
The two organizers – Professor Alex Ketchum, at the Institute for Gender, Sexuality, and Feminist Studies of McGill University in Montreal, and Professor Megan Elias, Director of Food Studies & Gastronomy at Boston University – met in 2022 when Elias acted as a peer reviewer for Ketchum’s second book, “Ingredients for a Revolution,” a wide-ranging history of more than 230 feminist and lesbian-feminist restaurants, cafes, and coffeehouses from 1972 to the present in the US.
Elias, taken by the book and its exploration, invited Ketchum to speak at one of Elias’s courses, at which pastries were served and feminist bread making was baked into conversation. Elias floated the idea of co-organizing a queer food conference – and a hot 24 hours later, Ketchum said yes, with plans sketched out, from grants to topics to speakers. In parallel, the duo started to conceptualize “Queers at the Table,” a book based on their work (published last year).
The conference, the book, the research: their work is, in part, grounded in the question: What is queer food? True to queer theory, each has her own nuanced response as drivers of their research, challenging the traditional and looking beyond norms of food studies. Ketchum’s view is that it is grounded on food by and for the queer community, in specific histories, and especially in the labor behind the food. Elias posits that queer food is at the intersection of queerness and culinary studies, beyond gender norms and binaries, back to the societal basics of queer food as part of queer humans always having meals. “Queer food destabilizes assumptions about food, gender and sexuality, making space for a wider range of relationships to food,” she says.
The academics’ professed enthusiasm, however, rarely reached beyond small circles.
“I regularly attended big food studies conferences, but almost never saw presentations about gender identity beyond women’s roles,” says Elias about her prior work, and when her students would ask for additional literature about sexuality and food, results had been sparse. Ketchum echoed this gap: When she was in graduate studies, she received hesitation from leadership about her chosen field of study. By 2024, however, queer food as an area of study and practice had grown, whether in popular culture or well as in publishing, setting the stage for the first Queer Food Conference in 2024 in Boston. Their aim at that even was to launch the subfield of queer food studies into the mainstream, so that fellow academics, students, and those interested in the space could convene, “creating space for others to build,” says Ketchum. “People were enthusiastic.”
Once Ketchum and Elias published “Queers at the Table” in 2025 (notably, gay author John Birdsall also published a book examining queer identity through food last year, “What Is Queer Food?”), they laid the foundation for the 2026 conference in Montreal. This edition was an “embodied” conference, inclusive of various ontologies in queer food studies: theory, labor, art, taste, an interdisciplinary, expansive grounding.
Topics ranged from cookbooks and influencers to farming and land movements, bars and cafes, brewing and baking, history and sociology, writing and printmaking, healthcare and community, and centering marginalized – especially trans – voices.
Naturally, food was centered. The conference’s keynotes were not academics, but the chefs themselves who created the food with their own hands that attendees ate over the three days. “Not to disregard a pure academic space,” says Ketchum, “but to not have food in a room when we talk about food would be wild.”
Jackson Tucker, a Distinguished Graduate Fellow at the University of Delaware, said that “What I found [at the conference] was a genuinely diverse gathering: scholars who did grounded social research but also practitioners, organizers, and people who had never thought about an academic conference in their lives and didn’t need to. That mix is the soul of this whole project for me. Without the people who are out in the world doing queer food, the conference wouldn’t exist.”
Ketchum – her home being Montreal – also worked to fold in community-driven events so that attendees could get a taste of queer food in the city outside of classroom walls; for example, attendees participated in a collaborative evening pizza-making class at a queer-owned pizzeria.
The interdisciplinary nature of the conference led to sharing of research, thoughts, activities, and planning. There was a “value of bringing people together of different backgrounds, which leads to richer discussion,” she says.
Elias picked up on this theme: “I saw people bonding and connecting and believing in Queer Food Studies,” – one of the central goals that Ketchum noted, further legitimizing a nascent field. As both professors continue their research and leadership, they envision a continued layering of centering the queer experience and community through the shared value and study of food.
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Gay Men’s Chorus celebrates 45 years at annual gala
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The Gay Men’s Chorus of Washington held the annual Spring Affair gala at the Ritz Carlton Washington, D.C. on Saturday. The theme for this year’s fete was “Sapphire & Sparkle.” The chorus celebrated 45 years in D.C. with musical performances, food, entertainment, and an awards ceremony.
Gay Men’s Chorus of Washington Executive Director Justin Fyala and Artistic Director Thea Kano gave welcoming speeches. Opening remarks were delivered by Spring Affair co-chairs Tracy Barlow and Tomeika Bowden. Uproariously funny comedian Murray Hill performed a stand-up set and served as the emcee.
There were performances by Gay Men’s Chorus of Washington groups Potomac Fever, 17th Street Dance, the Rock Creek Singers, Seasons of Love, and the GenOUT Youth Chorus.
Anjali Murthy, a member of the chorus and a graduate of the GenOUT Youth Chorus, addressed the attendees of the gala.
“The LGBTQ+ community isn’t bound by blood ties: we are brought together by shared experience,” Murthy said. “Being Gen Z, I grew up with Ellen [DeGeneres] telling me through the TV screen that it gets better: that one day, it’ll all be okay. The sentiment isn’t wrong, but it’s passive. What I’ve learned from GMCW is that our future is something we practice together. It exists because people like you continue to show up for it, to believe in the possibilities of what we’re still becoming”
The event concluded with the presentation of the annual Harmony Awards. This year’s awardees included local drag artist and activist Tara Hoot, the human rights organization Rainbow Railroad as well as Rocky Mountain Arts Association Executive Director, Dr. Chipper Dean.
(Washington Blade photos and videos by Michael Key)
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