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


Poem a Week
by Gary Michael Dault


Gone the Moon

gone the moon

stretching out
night scratches
its fleas

(after Cid Corman)



by Kai Chan

View archive



OCEANPOUNDS online exhibition
Unique Prints by Kai Chan
Nov 15-29, 2020 (20% OFF for online exhibits, offer valid through Nov 29)

OCEANPOUNDS online exhibition
Photographs by Elaine Ling

Nov 15-29, 2020 (25% OFF for online exhibits, offer valid through Nov 29)



by Cem Turgay


by Fiona Smyth

View archive



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


View Current Issue

OUT OF CONTEXT 外圍, The 15 Kennedy Road Exhibition, 1987. Vintage photographs and texts by Holly Lee


Some Trees
by Malgorzata Wolak Dault


Number 48

"Though a human being is 'chemically speaking...a few buckets of water, tied up in a complicated sort of fig-leaf,' still, said Pound, we have our thoughts within us, 'as the thought of a tree is in the seed'."

                                 Hugh Kenner on Ezra Pound in Kenner's book, The Elsewhere Community (New York: Oxford University Press, 2000), p.40.

View archive


Travelling Palm Snapshots
by Tamara Chatterjee

Uzbekistan (November, 2019) – Amazingly; a year ago my feet were solidly planted in Central Asia, my mind is still racing from sensory overload.

As the light dwindled down for the day, we sprinted through the last of the beautiful portals. In Samarkand; Mirzo Ulug Beg's architectural legacy is a 15th century madrasa at the monumental Registan square. Described in it's heyday as one of the best universities of the Muslim Orient, and although the lecture halls no longer echo discourse, it still feels like a place of learning.

View archive



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

From the Notebooks, 2010-2020.
Number 59: Flowers for Aquinas,"The Dumb Ox."
(November 12, 2020)

The painting is "for Aquinas" because of its displaying a certain (for me) vivid crudity of which I am currently and joyfully in pursuit.  The "Dumb Ox" Aquinas reference comes from G.K. Chesterton's brilliant study, Saint Thomas Aquinas:The "Dumb Ox" (Image Books, 1959).  "Saint Thomas was so stolid," writes Chesterton,  "that the scholars, in the schools which he attended regularly, thought he was a dunce" (p.21).  
Chesterton also observes that "The saint is a medicine because he is an antidote" (p. 23).

View archive



The Photograph
coordinated by Kamelia Pezeshki

Elahe, Goddess, by Zohreh Sabagh Nejad Yazd, Iran

View archive



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


Scrambled egg
by Timothy Ng


Egg is perhaps the most versatile ingredient that we human have come across throughout histiry. I doubt that no culture has ever abandoned this food item. It is humble, simple, yet complex, direct, main, supportive, light and rich, and nutritious. What could one be asking for more?

Scrambled egg, probably, is the easiest and the quickiest dish that one could make in a minute or so. Crack a couple eggs, or three, a pinch of salt, a little milk or water, then beat well to mix. Heat up a frying pan with a tablespoon or less of oil or butter; when hot, add the egg mixture and stir gently to set the egg. Dish up, and sprinkle some snipped chives. Voila!
However, I grew up in the time when non-stick pan had not been invented. I could assume that anyone of us from such time faced the problem of the egg sticking to the pan. If the pan is too hot, butter will burn quickly; if ample amount of oil is used, then the egg will taste greasy. After playing with the temperatures of the pan and the kinds and mix of fat, I came to a practice of getting my eggs to be self-basting. In another words, fat will come out from the egg mixture to prevent sticking, otherwise, the egg will absorb most of the fat in the pan and ends up sticking.
Hen eggs: 2, at room temperature
Butter: 1/2 tbsp, melted and cooled
Salt:ma pinch to taste
Milk: 2 tbsps
Oil: 1/2 tsp
Butter: 1/2 tsp
Mix the first four ingredients together, and set aside. Heat pan on medium flame, add oil and butter when the pan is well warmed to your hand when placed about two inches above. Pour in the egg mixture, stir gently to push the set part to one side, and continue to do so until the egg is slightly under. The remaining heat will cook the egg through and keep creamy.




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.



Caffeine Reveries
by Shelley Savor

Rainbow Chard

View archive





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


Click here to subscribe MONDAY ARTPOST Release Notification


Back to blog