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      May 30, 2023After Senza TitoloMatthew Gavin Frank

      painting by Corrado Cagli

      I promised him I would not say
      grasshopper, or superman. So
      Fortune is this fish and this
      flower, and neither are the body—
      not some smart flat
      of a knife. Not some
      wondering about the stars.
      The coming into the world
      insectile, or some dumb gang
      of coral, smacked with its first air—
      I can’t look at a fish without thinking
      how lucky they are to have
      the ocean. How can they watch
      the stars? It’s beautiful
      what must be substitute,
      their words for night,
      the different way they
      hold their fins.
      How we come into
      this thin tissue with a stroke
      of fingertip over gill, the words
      we have to explain, dumb
      as the coral—wing to bird, fin
      to fish, leaf to tree—is that
      the best we can do?
      Our heartbreak is last year’s
      nest, the frozen lake, the yard
      we forgot to rake. The lie
      is that we’ll miss our families most.
      Instead: the silver batteries
      agitating the surface of the water,
      the things we aren’t—some wild
      mating we can only read about,
      all strange biology and our hearts
      that are a part of it, kept from us,
      something else we’re not. We’re
      made up of servants
      without a lord, working to push us
      toward cold water and
      it’s beautiful, we’re science
      and there is no substitute
      for the stars. Not mother
      or husband or daughter, but fish,
      but finch, but fir.

      from #32 - Winter 2009

      Matthew Gavin Frank

      “I’ve ran a tiny breakfast joint in Juneau, Alaska; worked the Barolo wine harvest in Italy’s Piedmont; sautéed hog snapper hung-over in Key West; designed multiple degustation menus for Julia Roberts’ private parties in Taos, New Mexico; served as a sommelier in Chicago; and authored a book of poems. Tonight, in the kitchen, I will combine blesbok venison with chocolate, jalapeño, espresso, and blood orange.”