Published on Mondays, with columns by Artists and Writers. Published since 2002, an Ocean and Pounds publication


by Fiona Smyth

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OCEANPOUNDS online exhibition
"Crystal Mountains" Drawings by FIONA SMYTH
Nov 1-14, 2020 (15% OFF for online exhibits, offer valid through Nov 14)


Online exhibitions in the next round

Unique Prints by Kai Chan

Photographs by Elaine Ling

November 15-29, 2020



Caffeine Reveries
by Shelley Savor

Heading Toward Sunny Skies

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Poem a Week
by Gary Michael Dault

America From Scratches

I remember
when Malgorzata,
who is Polish
and was savouring
the new English
gradually settling
over her native tongue,
used to say things like
"starting from scratches"
when she meant
"starting from scratch"

I woke up this morning
thinking of Joe Biden
and Kamala Harris
and the country
they'll have to remake

and thinking how
they'll have to start
from scratches
it will be like
picking up a feral cat
you want to help

there'll be scratches
for the creature,
fed Trumpery for four years,
is now enraged
with its own engorgement
and needs calming

Sunday, November 8, 2020



by Kai Chan

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by Cem Turgay



Located on the second floor of an art space, INDEXG Bed and Breakfast has 4 guest rooms, all with ensuite bathroom. Since 2008, INDEXG B&B have served curators, artists, art-admirers, collectors and professionals from different cities visiting and working in Toronto.

50 Gladstone Ave, Toronto


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Holly Lee - Night Owl Sonata (in one movement) / Lee Ka-sing - Two Portraits / Holly Lee - Six Portraits


Some Trees
by Malgorzata Wolak Dault


Number 47

" (I recall how) Joe Bousquet expressed the intimate space
of a tree: 'Space is nowhere.  Space is inside it like honey in a
                        --Gaston Bachelard, The Poetics of Space
(Boston: Beacon Press, 1969), p. 202.

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Travelling Palm Snapshots
by Tamara Chatterjee

Madagascar (March, 2010) – As we gathered ourselves, still vibrating from the ensemble of characters we had just met. Whilst back on the our hired barge; our final views remain the lingering troupe who welcomed us the previous day. Blissed out in fantasy; we prepared ourselves onwards floating eastwards down the Tsiribihina for promised viewings of endemic flora and fauna including the enigmatic lemure.

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From the Notebooks (2010-2020)
by Gary Michael Dault

From the Notebooks, 2010-2020.
Number 58: Autumn Bell (October 31, 2020)

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The Photograph
coordinated by Kamelia Pezeshki

Jamaican migrant farm workers picking apples, Thornbury, Ontario, 1986
Photo©Vincenzo Pietropaolo From Harvest Pilgrims: Mexican and Caribbean Migrant Farm Workers in Canada. (BTL, 2009)

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The Raw and the Cooked, MYTHOLOGIQUES
(A column on the culture of eating and cooking)


Roots of Coriander & Spinach
by Kai Chan

Coriander ( Cilantro in Spanish) is a herb commonly used in Chinese and South Asian kitchens. The seeds are an aromatic spice that has a distinctive fragrance and taste; very often used in pickling and curry dishes. From the plant part, most people only use the leaves as a herb. However, the rest of the plant is good to eat as well. The petioles are like mini celery, and would add favour to salads or any other dishes. The roots are rarely used, except in Thai cuisine. I like the favour of coriander roots very much. It is sweet and has a nice fragrance. It is an excellent addition to any dish. In the supermarkets the roots are usually chopped off. I grab them every time I see coriander with roots attached.  For future use, I cut off the roots, wash and dry them, then are put into the freezer in a plastic box.

    The spinach crown is the lower part of the spinach plant, with the red root. In “Zen Vegetarian Cooking”, Soli Yoneda and Koli Hoshini,( two Japanese Abbess, at Sanko-In Temple ),  described the favour and the nutrients of spinach crowns.  Their recipe to stir-fry spinach crowns with ginger,  as well as to braise the crowns with sake is simple but delicious.  A friend of mine described the spinach root’s favour as sweet with a slight taste of the soil, which is exactly why I like it.

    Spinach is most often used in salads, quiche, soups and other combinations. However, I like a simple spinach stir-fry which preserves the true taste of this vegetable. Unless one grows one’s own spinach, it is difficult to find the roots still attached to the spinach offered in supermarkets. However, sometimes they do appear. Spinach requires three or four rinsings to get rid of the sand and mud. While washing, I usually cut the upper part of the plant with scissors, then split the crown into three or four parts which makes it easier to get rid of the dirt. To cook them, I put some vegetable oil in a hot pot on the stove, with some chopped garlic and a bit of salt and put the washed and cut-up spinach crowns and leaves into the pot, put the lid on and cook for about two minutes; the water retained from the washing will steam and cook the vegetable. Then I flip the spinach over in the pot, cover it up again for another two minutes or so. To finish the cooking I stir the vegetable thoroughly and the dish is ready.  With the dark green leaves,  jade like petioles and the red roots, it is very satisfying for both the eyes and the taste buds.


The Raw and the Cooked, MYTHOLOGIQUES is a new column on the culture of eating and cooking, with contributions by various authors. The column name is borrowed from the title of a book by Claude Levi-Strauss. It is spontaneous, a little amusing but serious at the same time.



Published on Mondays
with columns by Artist and Writer
ISSN 1918-6991
Published since 2002, an Ocean and Pounds publication


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