Cheap poetry, April 2013

If you’re new to this, read the Cheap Poetry Manifesto.

Scattered on the path, the maple blossoms
Drops of blood shed by the spring’s new birthing.
The rain will wash it clean, baptize the season.

The infant leaves, so pale and paper-smooth,
Uninked by summer, by insects yet unbitten,
Still bear the hope of every imaginable season:
A book that pleases most while yet unwritten.

Loblolly, lo unfaithful pine
Spills his seed upon the breeze,
Films in yellow yours and mine
And maketh every one to sneeze.

Some birds have songs that ring out like a bell tone,
But the wood thrush rings, I think, more like a cell phone.

I turn on the game: It’s 14 to 2,
The other guys. What is a Phils fan to do
With 8 runs to Halladay, 4 charged to Durbin?
Put down that beer, friend, and go for the bourbon.

An unfortunate accident

Your wobbly letters on the little jars,
The i’s like lollypops, the g’s like smiles,
From your younger self alert the nose:
This one cumin, that one coriander,
Saffron, sumac, cardamom, paprika–
No, that’s cayenne, dad! –Lighthearted warning
To which (as to so many of your words)
I might have listened.

Cheap poetry, January–March

It was a slow winter for poetry, but here’s the roundup. If you’re new to this, read the Cheap Poetry Manifesto.

The decorations are put away in pieces and in bitses
but the holiday ain’t over ’til we eat the Christmas citrus.

Despite the ululations
of nine year-old relations
that I know,
It just won’t snow.

Through the office window I hear
A trill so fine and dandy
I know whene’er it greets my ear
The birds are getting randy.

Do convenience foods undermine the family dinner?

A study finds that “The consumption of preprepared convenience foods, many of which are packaged as individual meals, stand alongside busy schedules as a root factor in undermining dinner as a family event.” And also that convenience foods don’t actually save people time.

The vegetable plate as status symbol

I couldn’t cook much at twenty-one, but I knew how to stir-fry. I stopped on the way home for a pork chop, washed my bounty in the sink, and began seeding and slicing. A shame, really, to disembowl such beauty, but poor hungry students can afford to admire their dinner only but so long. Oil in the wok, some rice on the back burner, and into the pan they went. The sizzle! The aroma! The burning in my eyes from the vein-smoke of what I learned only much later was a habañero! Oh, and a glorious meal it was, too, even if it took a fortnight before the nerves in the soft of my cheeks healed. Gorgeous even in death, those peppers, a feast both exotic and rooting.

The manly art of baking

As a guy who bakes a lot, I get sort of tired of seeing baking portrayed as some cutesy thing that mommy bloggers do while their toddlers crawl around the kitchen, licking flour off the flour. Nothing against mommy bloggers, understand. Or toddlers. But sometimes I wish there were a more, you know, manly depiction of baking. Enter the sixteenth-century Swiss artist Jost Ammam, who produced this woodcut for The Book of Trades, a collection of illustrated poems…

Area man still not eating his veggies

A school system in New York has dropped out of the federal school lunch program because the fruits and vegetables they’re forced to serve kids are winding up in the trash. The USDA has known for decades what’s needed to build a successful nutrition education program — one that actually changes people’s eating habits. But the confident language obscures just how hard it really is.

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A brief history of USDA nutritional advice

The USDA has made a big deal the last couple of years about its “healthy plate” model of good eating, which replaces the old food pyramid, which replaced the four food groups, which replaced… well… I thought a chart might help. Today’s post is a visual history of the USDA’s nutritional advice, showing how food groups and recommended servings have changed over the past century.