Check out this poem sampler the editors of the Poetry Foundation have provided. Some of the usual suspects are there, of course, but look further to find Danez Smith’s “Tonight in Oakland,” Ilya Kaminsky’s “We Lived Happily During the War,” Heather McHugh’s “What He Thought,” and much more.
The Academy of American Poets is offering a series, curated by 2016 Walt Whitman winner Mai Der Vang, featuring poems by and discussions with Hmong American poets.
Our country is enriched by its great diversity, yet we too often passively accept only what comes to us. Read these poets. Listen to their words. This is who they are. Who we are.
Then, everything slept.
Where were you before the day?
You see here the influence of inference,
whereby things might be seen in another light,
as if the trees were not indifferent, as if
a hand had suddenly erased a huge
blackboard, only, I thought there was
something even if I call it nothing,
like the river stretching out on its
deathbed. No one jumps off.
* * *
A cento is composed of lines from poems by other poets. This originated from pieces by:Larry Levis, Jacques Roubaud, Lorine Niedecker, Gustaf Sobin, Denise Levertov, Elizabeth Spires, William Bronk, Vicente Huidobro, Ingebord Bachmann
My poem, “A Brief History of Babel,” is up at Bonnie McClellan’s International Poetry Month Celebration. She’ll be presenting 28 poems following this year’s theme of “Neural Networks: The Creative Power of Language.” It’s going to be a fun, interesting month.
I’m participating in the Open Mic at Words and Feathers. My contribution is “How to Write a Poem,” which has appeared here twice in the past year. Kudos to Crow for hosting this virtual reading!
Another attempt at recording. “Roast Chicken” was first published in Kindle Magazine in December 2015, and also appeared in Gossamer: An Anthology of Contemporary World Poetry.
Roast Chicken
Contemplating the afterlife of birds,
I empty the carcass. My wife
offers rosemary sprigs,
which I stuff into the cavity
with whole garlic cloves
and seared lemon halves,
and then I compact it by tucking
the wings under and pushing
one leg through a slit in the other,
lessening the surface. One might
debate the shape of a bird’s
soul, the sanctity of structure
and limitation, of ritual and
the weight of fire’s gifts in
human brain development,
but trussing is essential
to the goal of proper
temperature attainment.
I pat it dry, sprinkle kosher salt
on the skin, put it in the oven,
set the timer for an hour, pour wine.
Following custom, we eat
without saying grace.
Piece by tender piece, it descends.