Additional Selections from This Issue

Gastronomy by Erin Elizabeth Smith

That first love in France —
one live oyster on a fisherman's boat.
A child palate of potato, string
cheese turned.  What a cook would kill
for now —

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An Interview with Gail Storey

Amy Wright for Zone 3: What, Gail Storey, have you not done? Gail Storey: I haven’t yet mastered split-timing twin-hooping on- and off-body in my hoopdance class, but hope to in time for our annual s

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An Interview with David Baker

Amy Wright for Zone 3: What was your first job? David Baker: I started teaching guitar at age thirteen. Next job: playing solo or with musical groups and bands at around fourteen or fifteen. I had

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Holy Orders by Julie Marie Wade

Childhood had been for me beset by hairpins and homophones. My mother was always clipping back my hair to keep the stray curls from covering my eyes. It seemed I was in danger of appearing unkempt, ra

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Cooking The Octopus by John Domini

Mo’ lo facc’. I'm on it. Mo’: the Neapolitan “now.” Mo’, a grunt, a moo, brought up from the middle of the chest and thrusting the bottom lip into the top, making for a sudden mouthy shrug, an extreme

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The Deer by Erin Elizabeth Smith

The deer have been in the garden again / clipping the heart-shaped leaves of the sweet / potatoes, popping off each tomato / before it bleeds. After the pink sky,

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Rock Hall Harbor, Pencil and Acrylic, Unfinished by Karen Skolfield

The blue comes down this way, deliberate, / a light fractured by birds, clouds / on their way, the feel of far-off rain. / In the foreground a boat still in pencil.

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I. Chaos Theory by Christopher Buckley

3.3 billion years ago we caught a break . . . / bacteria on a meteor falling / from the far side of nowhere splashed down / (one place much like the next) /

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