Mycelium by Wilda Morris

At Grandmother's Table circa 1948 by Elizabeth Langemak

Taste by Patridge Boswell

Lullaby by Edward Mayes

Shakespeare by James B. Nicola

Summer Night by Diane Giardi

100 Words on My Father with a Big Fish by Jan Presley

Why go to heaven yet by Margo Davis

Roll Over Beethoven by Jonathan Pacic

limnophila aromatica by Susan Soriano

Bantams by Heather Bourbeau

Salt by Carolyn Wells

It Won't Taste the Same by Michelle Morouse

The Fallacy of Comparisons by Paul Lieber

Ode to End of Summer by Wally Swist

408 Dates with Maureen by Gail Bellamy

Taste Testing by Sarah Fawn Montgomery

A Meditation on Working as a Produce Clerk by Ross Stager

Le Fouquet by Elisa Albo

Two Poems by Sarah Paley

Transubstantiation by Susan O'Dell Underwood

Two Poems by Sharon Abra Hanen

Strawberries by Vincent Peloso

Chin Chin by Jessica M. Brophy

Nonpareil by Lois Rosen

Creating Foodie Monsters by Elisa Albo

Foods I Love by Meredith Drake

Three Poems by Terence Winch

Soufflé by Piscilla Atkins

Three Poems by Gail Peck

Under the Kitchen Floor by Bruce Cohen

Spring Peas Come to the Stores by Hannah Fischer

Two Poems by Grace Bauer

Kettle by Susan Kelly-DeWitt

Going to Get Swedish by Carol Berg

Potluck on Sulphur Creek by Brenda Butka

My Mother's Handwriting by Julia Wendell

Radish by Lauren Henley

The Way of the Buddha by Nadia Ibrashi

Famine Bread by Karen Holmberg

Leer Comida by Andrés Catalán

Cooking Show by Gary Mesick

Museum of Butter by Carol Jenkins

Two Poems by Crystal Simone Smith

Yardbird Suite by John Dufresne

Chin Chin

by Jessica M. Brophy

January 2014    

Chin chin tastes good.
Tastes like a ginger snap
that can hold the weight of butter.
Looks like a strong corn niblet
dissolving after a first bite,
bringing the sweetness of earth to morning.
Feels like a sugar cube
on the sides of my mouth.

I like the fried bite the best.
Its bite-size.
I like that I can bite it.

It’s a pretzel sweet
without the uniform twist--
they're parallelograms, diamonds, and hexograms.

It's a cookie without dangerous curves.
A luxury with some nutmeg.
A west African dessert that feels like home.
Chin chin tastes good to me.


  This is Jessica M. Brophy, who currently teaches writing and world literature at Lynchburg College. Her poetry has appeared or is forthcoming in The Cherry Blossom Review, Natural Bridge: A Journal of Contemporary Literature, Penwood Review, and Wine, Cheese and Chocolate: A Taste of Literary Elegance. She enjoys writing about the sublime and visiting public gardens with her mother. A New Jersey native, Brophy has lived in Baltimore, MD and Lynchburg, VA over the past 8 years.


Photo used under Creative Commons.