Food Poetry

sourdough

Creation and Evolution

Creation and evolution? Let’s all just break bread instead.

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food poetry kale

To the Next Superfood – food poetry

To the Next Superfood

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sourdough bread

Dear Plastic Bagged Bread Poem

Dear Plastic Bagged Bread,

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Poet Robert Burns

Food Poetry Fete: Plan a Burns Night

Poetry has its way of coursing its way into conversations unexpectedly. I’ve given up alcohol for the month of January, except, of course, I’m making an exception for Burns night. Burns night. It glimmered as a side comment in the long litany of instruction on how to properly roll out and blind bake tart dough. Much like the gaps of baking education I am in the process of filling in, so did planning a Burns night.

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stinging nettle soup

Stinging Nettle Soup: Greens in Winter Food Poem

Greens in Winter

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carrot top pesto

Carrot Top Pesto

Carrot Top Pesto

YIELD: 1 cup

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tomato poem

A Message for the Sandwich Board

I will not write the word pumpkin.
I will not see the word pumpkin.
I will not smell it spiced with cinnamon or sage.

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food poetry exhibit

Tattooed by Love: Food Poetry on Exhibit

Nails in hand, hammer in the other we assess the long wall along the Abbey Coffeehouse, already pocked with the absence of previous nails. Along the muted grey hallway, we measured and marked, then hammered and nailed up the Cranberry Lassi Food Poem.

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pesto polenta food poetry

Pesto Polenta Breakfast Bake Food Poetry

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salmon sesame crackers

“On Leaving the Bachelorette Brunch” by Rachel Wetzsteon and Sesame Crackers with Smoked Salmon and Chive Crème Fraiche

It’s not often that I find a blog or a person with whom I share many affinities. Food alone, yes, I’m pretty confident in my confidantes who weekly write to their newest food obsessions. Poetry is a bit harder to come by as most poets keep their work private until the hatching time of publication. Nicole Gulotta of Eat This Poem came to my attention through a friend and as I read her insightful deconstructions of poems that then inspired recipes, I found myself taken in by her sensibility. Then, I discovered we both share a passion for changing the food system and doing good with food through her other blog, The Giving Table. Naturally, we found ourselves in a bit of a good predicament and rather than start a mutual admiration society, decided we would make the last week in February fresh with guest posts. Today, she she shares her thoughts on breakfast and a reading of Rachel Wetzsteon’s “On Leaving the Bachelorette Brunch,” just before delving into a recipe for Sesame Crackers with Smoked Salmon and Chive Crème Fraiche. I think you’ll find both winsome. Perhaps it’s best to enjoy with a mimosa.

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Syrup, after Waffle: a conversation in poetry

Syrup
after Waffle

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