Editor's Note 10/23

Pop the corn, throw aside all that is not opened nicely; put 1/2 bushel corn on the table or in a large pan; put a little water in a kettle with 1 lb. sugar and boil as for candy, until it becomes quite waxy when tried as for candy, then remove it from the fire and pour 6 or 7 table-spoonfuls of thick gum solution into it, made by pouring boiling hot water upon gum arabic over night or some hours before. Now pour the mixture upon different parts of the corn, until the corn is all saturated with the candy mixture. Press into balls with the hand; in doing this be quick, or it will set. White or brown sugar may be used.
Bakers' and Confectioners' Guide and Treasure, John D. Hounihan (Virginia, 1877)

Welcome to our twentieth and October issue! This isssue marks our second year anniversary as a journal and press, and as such, we decided it would be fitting to showcase our range of interests.

Inside, I think you’ll find a lively variety of forms and styles, along with a bit of visual art just to round everything out.

And to continue our now-tradition of opening issues with vintage recipes, an 1877 recipe for popcorn balls, to fit the Halloween season.

With that, we present poetry by:

Ken Anderson πŸ”ˆ
Tom Bennett
CL Bledsoe πŸ”ˆ
David Capps πŸ”ˆ
Janel Galnares πŸ”ˆ
Brian Morrison πŸ”ˆ
Cassady O’Reilly-Hahn πŸ”ˆ
Samantha Padgett πŸ”ˆ

Found poetry by:

Mark Silverberg πŸ”ˆ

Prose poetry by:

Harry Bauld
Court Ludwick
Fiona Perry πŸ”ˆ
Christian Ward πŸ”ˆ

A translation by:

Dmitry Blizniuk

Creative nonfiction by:

Tim Moder

Critical analysis by:

Jones Irwin

And visual art by:

Adrian Amiro πŸ–ΌοΈ
Willy Conley πŸ–ΌοΈ
Sean Gallagher πŸ–ΌοΈ
Jacelyn Yap πŸ–ΌοΈ

All the best and happy reading,

Matthew Bullen
Founder & Editor-in-Chief

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