Words and Images by Betsy DiJulio

Lessons from a French Kitchen by Richard Goodman

Limits by Dinah Lenney

Slaughterhouse by Marissa Landrigan

Home is Where the Beer Is by Adam Blake Wright

Navel Gazing by Samuel Stinson

The Sacred Canon by Betsy DiJulio

Game Over by PES

A Return to M.F.K. Fisher by Leo Racicot

Two Poems by L.A. Ashby

Dame Factor Inc. by Melanie Abramov

With Mangoes by Grace Pauley

Table 7 by Marko Slavnic

Monster Roll by Dan Blank

Revenge by Lernert and Sander

Poor Girl Gourmet by Amy McCoy

The First Taste by Saatchi & Saatchi and Heckler

Samba Salad by Sandra Kaas

flatten by Kay van Vree and Hugo de Kok

Ways of Cheddar Chex Mix by Megan Kimble

Menupoems 2014

Chocolate Bunny by Lernert and Sander

The Traveller Eggs by Nora Silva

Interview by Peggy Wolff

Fermentophone by Joshua Pablo Rosenstock

Lycopersicum by Uli Westphal

Cupcake Canon by Johnny Cupcakes and Kamp Grizzly

Street View Supermarket by Liat Berdugo

Modern Art Desserts by Caitlin Freeman

Travel Around the Hob by Nora Silva

Marzipan in Toledo by Kristen Hemlsdoefer

10,000 Items or Less by Blair Neal

Menupoems 2013

How to Explain It to My Parents by Lernert & Sander

The Burger Foundation by Michelle Ellsworth

Bebe Coca-Cola by Décio Pignatari

Tournedo Gorge by Kathi Inman Berens

Food Remix by Michelle Ellsworth

Interview with Darra Goldstein

Eating on Berry Street by Emily Nemens

In the Most Unlikely Places by Jason Bell

The Birthplace of the Tomato by David Wanczyk

Pot Luck by Cindy McCain

Secret Foods


Menpoems, for National Poetry Month

by Esther Cohen, Oded Halahmy, Dania Rajendra, Miriam Halahmy, Tony Fallon, Dean Lavin, Margaret Waldhelm, Lois Vendon, and Linda Larson

April 2014    

If poets wrote menus, we would never ever have to endure cold crispy salads. Here are some for this year.

-Esther Cohen

What’s on the menu today
         by Esther Cohen

Succulent oysters
R months no longer matter
not in the usual circle
oyster triangles
Montauk on top

eclectic artichokes they
peel in not out
can you imagine that

always chocolate
impossible to have
any menu
without chocolate. Dark,
if dark is possible.

The wine list won’t say
wine list. What You Could
Drink If You Are Lucky Today.
Never Drinks.

As for Main Course Main Event
What’s smack in the middle
Inconceivable Surprising Unexpected
Let us just give you something you don’t know

Gracefully followed by
perfect menu endings.
Nothing better than dessert.


  Esther Cohen is Alimentum’s menupoem editor. For more about Esther: EstherCohen.com.

         by Oded Halahmy

A rose is a rose
I gave her pomegranates
She gave me vegetables
I picked a leaf off her body
I felt loved

         by Oded Halahmy

Born in Baghdad
I do not have a flag
Since I am wandering
Jerusalem always on my mind
I stand for pomegranate
That became my flag
This is a love flag
This is it

         by Oded Halahmy

Never fall from heaven
We are
In the stars

  Oded Halahmy was born in Baghdad, Iraq and lives in Jaffa, Israel and New York City. He's a sculptor who has exhibited around the world. He runs the Pomegranate Gallery in New York City, a non-profit center for artisitic work from Iraq and the Middle East. Ten years ago, he began to write poems in Hebrew, English and Arabic.

New Year's Instructions
         by Dania Rajendra

To deseed a pomegranate with-
out making a bloody mess,
Hold one half in a deep dish
Of cool water set in the sink.

Use both hands. Under water
Begin to bend and twist.
The connective tissues
Release the arils.

It helps, submerging the pith.
Cold water holds
Spilled sweetness
Bright red evidence.
Drain the resistance
To breaking


  In her Brooklyn apartment, Dania Rajendra Rajendra crafts social justice strategy by day and dinner, dessert, and the occasional literary offering in the eight hours for what we will.

Washing Apples
         by Miriam Halahmy

Like Mandela casting his vote, I smile
And peel Cape stickers from green apples,
Reel back years of vigil, marches,
Taking my small son to sign.

He knows now why I said
At street stalls, in supermarkets, not those, or those,
Why it was never just an apple.


  Miriam Halahmy has published novels, short stories and poetry for adults and young people. She’s been a Londoner all her life.

From Menupoem Class

This year’s class at the Cairo Public Library wrote some poems with Alimentum. They all live in Greene County now, but they come from everywhere else. This year their menupoems will be distributed to the town through the library.

Cairo Public Library, Cairo, New York

         by Tony Fallon

Today I've come to this diner. I do not know it's name,
I'm such a fussy eater, I don't know why I came.
I have so many allergies, I sound like I'm whining,
But I'm a fairly good tipper, when I enjoy my dining
I'm conscious of my fine figure, conscious of my weight,
So I don't want fattening things, like butter on my plate.

And don't think you'll load me up, on white Italian bread,
I only want whole wheat, or grainy stuff instead.
When you place my salad order, you must be stressing,
That it's going back to him, if he uses any kind of dressing
Don't put onions or beans in my soup, I have a fancy date,
And don't serve me cabbage or garlic, they make me flatulate.
Don't mention any beef dishes to me, that's not tony fallonish,
Pork and chicken are ok, and swimming kinds of fish.
There's one thing I won't eat in a diner, I have to be frank,
Those orange colored things with claws, you keep in a tank.
For the main course, well cooked chicken legs and thighs
A good selection of vegetables, and plenty of home fries.
Baked are just as good when it comes to the potatoes,
Don't make me sick, by bringing green fried tomatoes.
For liquid no soda, or wine, just a cup of Lipton tea,
And I don't want heavy cream, just a little milk, fat free.
But I have one weakness, you'll find out before I depart,
I may take three or four helpings from the dessert cart.
And when I'm paying up, I always check the final amount,
And since I'm over 70, I want a Senior Citizen discount.


         by Dean Lavin

Stopping to taste
It all. I’ll start with Harry’s Happy Eggs
Add a touch of secret spice
Make a shadetree organic
Fair trade cappuccino with coconut sugar
As many slices of sour dough walnut bread
With Irish butter as much
As possible stopping
To taste it all.


         by Margaret Waldhelm

The menu is not complete
Pasta fagiole with garlic bread
And crème brulee. I can cook the pasta
Make the bread, but only my son
A chef he can make
Crème brulee to die for.
But wait where’s the salad
And the greens I promised myself
I’d eat? Should I have them first?
My menu is not complete.


         by Lois Vendon

Salmon stuffed
Crabmeat fluffed
Potato baked
Sour crem flaked
Broccoli with cheese
Dinner to please.


         by Linda Larson

Sweet endings
So many calories
So satisfying
Tasty delightful
Served pleasantly
No reason why
Sweet endings
Couldn’t be
Sweet beginnings.



Photo used under Creative Commons.