In a memoir, Anthony Bourdain shared with us that he recalls precisely the moment he decided to become a chef. While working in the kitchen of a middle-of-the-road seafood joint in Provincetown, Massachusetts, serving a large wedding party of which the bride was good friends with Tony’s chef-boss, he and his scullery mates peered out … [read more]
Leap
My cat leaps to a height relative to his that would be, for me, twelve feet or more, many times a day, beginning not from a run, but from stillness. When he does so, he has no idea what the landing will be like or what to expect. He simply can’t see that high to … [read more]
Guest Poet: Barbara Jackson
DOLOR He was still there the next day when I returned In spite of having an order for hourly morphine Oxygen levels decreasing Pulse and temperature rising Cool cloths and a light sheet A warm room crowded with the extended family of ten children At times spilling into the hallway Sweet smell lingering, … [read more]
Death and Life on Lee Hill Road
She lay on the pavement as the sun rose, her eyes present and wild. She gasped and her tongue hung loosely from her open mouth as she bled out. Her spindly legs twitched and she uttered faint sounds, a mule deer’s death rattle. Tufts of fur were strewn along the road for thirty feet where … [read more]
How To Do It
Natalie Goldberg instructs us to, in the beginning, simply keep our hands moving, whether with pen in hand or two hands quivering over a keyboard, no editing allowed, not even punctuation or correcting spdrelling, just keep moving, don’t stop, even if you haven’t an idea, just go…if all you can come up with is … [read more]
Who Am I?
A hundred kilo of salty water, periodic elements and chemical compounds, imagining themselves to be real blithely daydreaming the day away. -Geoff O’Keeffe 23:IV:18