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


by Carolyn Wells

January 2015    

Salt in a wound worth its weight in salt.
Kiss that picques like fleur de sel de bretagne.
Love preserved like lemon in salt.
Preserved lemon, reserved love.

Salt of you mixes with salt of me.
Fish baked in salt crust
Take a hammer to break it
Like they do in Livorno.
Non mi ricordo pui di niente
except the salt sea of Sardinia
where I swam everyday for summers in a row
and tasted salt of your forearm
on the beach in beckoning breeze.


  Carolyn Wells is Executive Chef at St. Bernard's School in New York City. She learned cooking in France and Italy and has run art and writing workshops in Tuscany, Sardinia and Burgundy. She is an avid lover of linguistics and speaks French, Italian and Spanish. She is a member of and helps coordinate a New York City poetry group called Brevitas. Brevitas celebrates the art of the short poem. She lives in Brooklyn and does yoga as much as possible. In her spare time she forages for food in Maine and Pennsylvania and rides her horse Sam.


Photo used under Creative Commons.