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Editor's Note 4/26
RED RHUBARB.
1st Lesson. — Cut one pound of rhubarb one inch long, put into a pan with two tablespoonfuls of water and three ounces of white powdered sugar; stir on a slow fire till tender.
2nd Lesson. — Stew with brown sugar: green rhubarb requires peeling. Stir more if old.
3rd Lesson. — Cut a pound of the common rhubarb, put in an iron pot with four ounces of brown sugar; stir well with a spoon until it is quite thick and adheres to it; take it out to cool. It can be used, spread on bread, for tea or supper.
A Shilling Cookery for the People
Alexis Soyer (London, 1854)
Alexis Soyer (London, 1854)
Welcome to our thirty-fifth and April issue!
In this issue, you’ll find our trademark mix of poetry, prose poetry, and visual art, along with a new critique column, and quite a few new music tracks. You might also notice a poetry reading by horror movie icon Betsy Baker, who played Linda in The Evil Dead.
For our book projects, we’ve been hard at work on our cookbook fundraiser for our poetry chapbook series. The project is straightforward: we’re looking for fun, unique, easy-to-make recipes that the average cooking enthusiast can try at home. Your own recipe? One passed down in the family? One a chef friend taught you? That’s exactly what we like. Any dish, any cuisine.
And with that, we have poetry by:
Marie Anne Arreola
Sascha Cohen
D. R. James
Casey Killingsworth
Amy Lerman
Hannah Loeb
Sarah Oso
Ron Riekki & Betsy Baker
Travis Stephens
Duncan Wu
Prose poetry by:
Miguel Cullen
Justin Hollis
Brad Rose
Critical analysis by:
Music by:
Joël Dilley
Gary Keenan
Ben Macnair
Visual art by:
Tetiana Yatsechko-Blazhenko
Güliz Mutlu
Robin Young
All the best and happy reading,
Matthew Bullen
Founder & Editor-in-Chief
Submissions
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2024-2025 Anthology: Bite More Smash More
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