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Editor's Note 8/23
Flathonys
Take mylke, and yolkes of egges, and ale, and drawe hem thorgh a straynour, with white sugur or blak; And melt faire butter, and put thereto salt, and make faire coffyns, and put hem into a Nowne til thei be a litull hard; then take a pile, and a dissh fastned there-on, and fill the coffyns therewith of the seid stuffe and late hem bake a while. And then take hem oute, and serue hem forthe, and caste Sugur ynogh on hem.
Two Fifteenth-Century Cookery-Books
England (1430)
England (1430)
Welcome to our nineteenth and August issue! With this issue, we trended back to how we started the zine: no prose, but a lot of poetry, with some visual art that ties back conceptually to the verse.
A note on our upcoming chapbook series: we’re finalizing our short list and sending out acceptances over the next month or so. We’ve had a tremendous response rate to this project, and it’s on track to come together nicely. More on that as it develops!
And what is flathonys, one might reasonably ask? A custard pie made with ale, which seems fitting for late summer.
With that, we present poetry by:
Jack Bedell
Sheila Black
Morgan Boyer
Mark DeCarteret
Sara Dobbie
Benjamin Harnett
Tom Holmes
Thomas Holton
Charles Kell
Jessica Khailo
Jenny Lin
Hassan Melehy
Annamaria Quaresima
John Repp
And visual art by:
Jacqueline Harris
Nasos Karabelas
Nicholas Karavatos
Marie Le Moigne
Edward Lee
Sylvia Santiago
All the best and happy reading,
Matthew Bullen
Founder & Editor-in-Chief
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Jack Bedell