Barbara Crooker: Praise Songs for Autumn
Each day, we must learn
again how to love, between morning’s quick coffee
and evening’s slow return.
Laure-Anne Bosselaar: Ode to Sungolds
Sungolds, coughed my old neighbor, a bird
shat the seed.
Video: Food for the Future
Food is culture, food is life — it’s part of who we are and the magic that binds us together. But here’s the twist: the way we eat is pushing … Continue reading
Vegan Kitchen: Holy Guacamole!
The best sandwich I’ve ever eaten I bought at a food stand in the Austin airport years ago. A thin layer of guacamole on one thick slice of seed bread, a thin layer of humus on the other slice, and bean sprouts, chopped tomato and pepper relish in between. Since then, I’ve made variations on that sandwich many times.
David Kirby: That Happened Sometimes
Frank’s grandmother
and great-grandmother would cook pounds
and pounds of pasta al pomodoro every week
and bring it to the Italian prisoners of war
at Camp Belle Mead, New Jersey.
Barbara Crooker: Pentimento
In the lost rooms of my childhood,
cinnamon and nutmeg float in the air
Donna Hilbert: Two Poems
You are the rosemary I add to the soup:
how you pressed pungent bristles
between thumb and finger
Video: Alexis Nikole Nelson | A flavorful field guide to foraging
Whether it’s dandelions blooming in your backyard or purslane sprouting from the sidewalk, vegan forager Alexis Nikole Nelson is on a mission to show how freely growing flora could make its way to your plate.
Richard Horan: Notes from Il Campo
It’s carciofi (artichoke) season here in the Eternal City. Everywhere you go, those fat-stemmed, strongly evocative of Bacchus, violet-and-green buds are still-lifing the display tables out in front of every osteria and trattoria from Prati to San Saba.
Lisa Zimmerman: Missing Billy
You wore sobriety like a t-shirt
with the sleeves hacked off.
Charles Davidson: Foster’s Pie Pan
He was a kind and gentle old fellow with a smudged face and scruffy beard. On his best days he appeared as tarnished and weather-beaten as his tin pie pan still does even now.
Wendy Mnookin: Celebration
I’ll fill my wedding vase
with deep-veined lilies, harlot asters,
pollen will dust the table
where I mass them every week.
