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Editor's Note 10/26
To make a good Quince Pye.
PAre them, and coare them (the best of the Quince is next vnto the skinne, therefore pare it as thinne as is possible) stuffe them with Sugar, then with as much other Sugar as they weigh, put them with pieces of sliced Ginger in a Coffin, sprinckle on a little Rosewater before you close your Pye. Bake it, and let it stand long a soaking in the Ouen, Jce it, and serue it in.
A NEVV BOOKE of Cookerie
John Murrell (London, 1615)
John Murrell (London, 1615)
Welcome to our thirty-eigth and October issue!
This issue marks the start of our sixth year as a press. In it, you’ll find a good representation of the range of pieces we like to publish: our trademark mix of poetry and visual art, a long form creative nonfiction reflection, a new critique column, and new indie music tracks.
And we’re hard at work on our newest book project: a full-length collection of essays, memoire pieces, and poetry on the broad topic of poetry in education.
If you’re an educator, or have worked in education? We encourage you to send along a piece or two!
And with that, we have poetry by:
Dasha Auer
Katie Beswick
Stephen Bett
Brian Builta
Gabe Johnson
Annie Przypyszny
Travis Stephens
Sarah Swinford
David Wakely
Prose poetry by:
Barrie Cole
Madeleine French
Ed Schad
Creative Nonfiction by:
Critical analysis by:
Music by:
Benjamin Fairfield
Kari Kraakevik
And visual art by:
Amira Fuller
Koss
Serge Lecomte
David S. Morley
All the best and happy reading,
Matthew Bullen
Founder & Editor-in-Chief
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2024-2025 Anthology: Bite More Smash More
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