Food Poetry: Ancestor, by Nan Fry

Published by Tuesday, May 10, 2011 Permalink 0

Deep inside me she remembers hunger.
She rejoices when I make stock—
the chicken already baked and eaten

returned to the pot—ribs ridged
like the roof of a cathedral.
I toss in potato peels, limp carrots,
old celery, herbs so dry they crumble.

Steam rises, more fragrant
than incense, and the long simmer
comforts her as no chant could.

Later I scoop out the bones
and vegetables, all their goodness
gone to broth. Golden,

fat shimmers on the surface,
the only gold she’ll ever know.
For now, it is enough.

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Food Poetry: Onion, by Nan Fry

Published by Monday, April 18, 2011 Permalink 0

The onion is round.  So is a basketball, a grapefruit, a globe, the moon.
How does the onion’s roundness differ from theirs? —Nancy Willard

The onion wears a papery sheath.
It is the moon gone to ground,
light enclosed in a brown paper bag,
not really round, but the shape
of the tears we weep when we take
a knife to its white skin.

“Onions,” says the Joy
of Cooking
, “are of easy culture.
They prefer moist, rich earth,
sun, and shallow planting.”
It does not say they are the moon’s
long-lost relatives who send up
green spears toward the sun.

The grapefruit, on the other hand,
is a little sun. We cut it in half
and pour on sun-colored honey.
The mixture of sweet and tart
waking our tongues, we rise
from the table feeling lighter.

“Onions are supposed to be the secret
of health,” says the Joy of Cooking.
“But how can they keep that secret?”
In a cool, dark place they sleep
in their papery shells. Giant pearls,
they will be married to mushrooms.
Fire is the priest at this wedding.

Onions, sliced into rings,
do not bounce, do not sail
through the air and into a hoop
looped round with netting as the crowd
cheers and the sun is captured
for another year.

Onions live more quietly
though they may sizzle
in their bath of oil.

The onion is not painted blue
where oceans pulse
or green where continents sprawl.
The globes of my childhood
are all wrong now—the names
of countries changed, borders
redrawn, but where the soil
is moist and rich, onions
still flourish, tiny illumined
globes in the spinning dark.

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Simon Says: Daily Food Quotes, April 4, 2011

Published by Monday, April 4, 2011 Permalink 0

by Simón de Swaan

Oranges and lemons,
Say the bells of St. Clement’s.

You owe me five farthings,
Say the bells of St. Martin’s.

When will you pay me?
Say the bells of Old Bailey.

When I grow rich,
Say the bells of Shoreditch.

http://www.flickr.com/photos/coastranger/534019131/sizes/m/A traditional English nursery rhyme and singing game that refers to church bells around London.

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Food Poetry: The History of Brussels Sprouts

Published by Wednesday, March 30, 2011 Permalink 0

The History of Brussels Sprouts

This vegetable evolved from primitive

non-heading Mediterranean kraut.

It wrapped its crinkly little leaves about

its winsome, blooming face, and left to live

a classic Bildungsroman. Adjusting mien

and flavor, traveling north and west, it came

upon the gates of Brussels, took the name

that welcomed it. Gentlemen and lean

courtesans took into their mouths its tight

green jackets, endlessly disrobing, sheets

of luminosity pressed close. And fleets

dispatched to newer worlds carried wide

and far its seed. Like any immigrant,

it put down roots before it could repent.

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Food Poetry: Linguini, by Diane Lockward

Published by Wednesday, March 9, 2011 Permalink 0

Linguini

It was always linguini between us.
Linguini with white sauce, or
red sauce, sauce with basil snatched
from the garden, oregano rubbed between
our palms, a single bay leaf adrift amidst
plum tomatoes. Linguini with meatballs,
sausage, a side of brascioli. Like lovers
trying positions, we enjoyed it every way
we could—artichokes, mushrooms, little
neck clams, mussels, and calamari—linguini
twining and braiding us each to each.
Linguini knew of the kisses, the smooches,
the molti baci. It was never spaghetti
between us, not cappellini, nor farfalle,
vermicelli, pappardelle, fettucini, perciatelli,
or even tagliarini. Linguini we stabbed, pitched,
and twirled on forks, spun round and round
on silver spoons. Long, smooth, and always
al dente
. In dark trattorias, we broke crusty panera,
toasted each other—La dolce vita!—and sipped
Amarone, wrapped ourselves in linguini,
briskly boiled, lightly oiled, salted, and lavished
with sauce. Bellissimo, paradisio, belle gente!
Linguini witnessed our slurping, pulling, and
sucking, our unraveling and raveling, chins
glistening, napkins tucked like bibs in collars,
linguini stuck to lips, hips, and bellies, cheeks
flecked with formaggio—parmesan, romano,
and shaved pecorino—strands of linguini flung
around our necks like two fine silk scarves.

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Food Poetry: Walnut, by Kim Roberts

Published by Tuesday, March 1, 2011 Permalink 0

WALNUT

 

A withered heart
cupped in a tough cardboard membrane
inside a mahogany crate
packed like a precious sculpture
loaned to another museum
where we curators, critics all,
pry them open with crude levers.
The heart looks so unpromising and sere,
but in the chamber of our mouths,
with only a touch of bitterness,
it opens black exotic blooms.

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Food Poetry: Green Beans, by Rod Jellema

Published by Thursday, February 17, 2011 Permalink 0

by Rod Jellema

Green Beans

The bean is a graceful, confiding, engaging vine;
but you never can put beans into poetry. . . .
There is no dignity in the bean.

Charles Dudley Warner

1.

Spring-loaded vines
on tendrils
shinny up skinny
poles and
shoot for the sun.
Their leavings are
heart shapes that
pinch to life
small yellow curves
that plump
like the knuckles
on babies’ hands.
Each nub
lengthens down
to a green
velvet composure
that will curtsy
and sway in the wind.

2.

No need to slit the tight skin
down to its pearls. Just snap
the stem and bite. The coldest
spring water never rinses away
the holy scent of turned earth
slendered into a bean, that trace
it holds of wild green smoke.
Relaxed in steam and slathered
in buttery gold, each one of
these peasants, when summoned
to the royal red silk
banquet hall of your mouth
will loyally serve its fare,
presenting with quiet dignity
small mists of sweetgrass, pineroot,
peat, seawater, ancient stone.

Rod Jellema is Professor Emeritus of English and former Director of Creative Writing at the University of Maryland. His 2005 book, A Slender Grace won the Towson University Prize for Literature. Incarnality: The Collected Poems, which includes his reading of 26 of the poems on a CD, was published in October, 2010. Click here to go to his website.

Photo courtesy of Dreamstime.

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The Rambling Epicure Voices

Published by Monday, February 7, 2011 Permalink 0

Food writer, Culinary Chemistry, The Rambling EpicureJenn Oliver writes our column Culinary Chemistry. She has a Ph.D. in science, where she explains the scientific aspects of what really goes on when you cook (the next Harold McGee?). She’s been running a gluten-free blog, Jenn Cuisine, since 2008 and her kitchen is more like a laboratory than a kitchen. She’s focuses her chemical calculations and experiments on figuring out how to make traditionally glutinous food gluten-free.

Esmaa Self writes the Wild Woman on Feral Acres column. She lives on a small farm in Colorado where she employs organic and sustainable methods to grow fruits, vegetables and herbs, raise chickens, bees and fish and where she routinely turns out imaginative, healthy, guilt-free meals from scratch. One of her numerous blogs recounts her farming adventures: Backyard Eggs. She also writes novels and contributes to numerous organic farming and green publications, and runs a sustainable living site, Homeostasis.

Simon de Swaan is Food and Beverage Director at the Four Seasons hotel in New York City. He studied at the Culinary Institute of America and has an incredible collection of antique cookbooks and books about food and eating, from which he often posts interesting and unusual quotes. In his column Simon Says, he gives us daily food quotes from his tomes.

Jean-Philippe de Tonnac is an essayist, editor and journalist. He directed the special editions of the Nouvel Observateur for almost ten years and and has published twenty books. As preparation for publication of his Universal Dictionary of Bread (Dictionnaire universel du pain, Bouquins Laffont, 2010), he obtained a baker’s certificate (CAP) at the Ecole de Boulangerie et Pâtisserie de Paris in 2007, and traveled worldwide to countries where bread held a particular cultural significance.

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Food Poetry: Wine

Published by Thursday, January 20, 2011 Permalink 0

by Christina Daub

Wine

Photo courtesy of Paul, Free Digital.

Sometimes wine is a river you flower in,
the tight buds of your lips opening
to sip, to swallow a dark sun in.

You smile as the world unmoors itself
and words float out in unfamiliar
tongues. The grape’s too perfect

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