Is succotash something to be suffered or savored? Laura Lynn Brown offers a warm reflection on the dish, with a savory succotash poem and Thanksgiving recipes.
Mischief Cafe: Colorado Springs School, CO
The Mischief Cafe makes a stop to the Colorado Springs School. Poetry, elusive tea, and cinnamon bread prevail after a snowy trip through Vail.
Eating and Drinking Poems: Wendell Berry’s “Fall”
Chocolate and cherries, “Fall” and Wendell Berry. Two great pairings, paired in Kathryn Neel’s latest Eating and Drinking Poems, one you’ll want to dip in.
Eating & Drinking Poems: Jake York’s ‘United States of Barbecue’
Kathryn Neel’s post features Jake Adam York’s poem ‘United States of Barbecue’ and a delicious lemon barbecue sauce recipe coaxed from a secretive chef.
Eating and Drinking Poems: Philip Levine’s ‘The Simple Truth’
In this Eating and Drinking Poems post, a poet pairs her Polish grandmother’s recipe for perogies with Philip Levine’s poem ‘The Simple Truth’
Eating and Drinking Poems: Mary Oliver’s “The Mango”
In her latest Eating and Drinking Poems post, Monica Sharman discusses her nostalgia for the mango and shares a recipe for mango mousse.
Eating and Drinking Poems: Rita Dove’s “Chocolate”
Just in time for Valentine’s Day, Kathryn Neel’s latest “Eating and Drinking Poems” post features a flourless chocolate soufflé recipe with a loving ode to chocolate by Rita Dove.
Eating and Drinking Poems: Maya Angelou’s “Phenomenal Woman”
Poet Scott Edward Anderson pays homage to both his fiance and Maya Angelou by pairing the poem “Phenomenal Woman” with the comfort food of a Spoon Roast.
Eating and Drinking Poems: Neruda’s “Ode to the Onion”
Guest contributor Nicole Gulotta writes about Chilean poet Pablo Neruda’s purpose behind his odes to the mundane, looking specifically at the unexpected beauty of the onion. She pairs this poem with a classic French Onion soup recipe: the perfect blend of cozy and satisfying.
Eating and Drinking Poems: Yeats’ The Hosting of the Sidhe
Kathryn Neel’s “Eating and Drinking Poem” post pairs Yeats’ “Hosting of the Sidhe” with a wine syllabub recipe. She discusses Irish mythology, her own personal experience abroad, and the need to set aside small bowls of cream to appease the mischievous Shidhe before making syllabub.