Published on Mondays, with columns by Artists and Writers. Published since 2002, an Ocean and Pounds publication
Poem a Week
by Gary Michael Dault
for broken things
we sweep down
to a wheel
off a toy truck
a dog limping
we try to fix everything
because a tear in the eye
is a crystal ball
the world's pain
and at once
buys a little time
by Kai Chan
November 29 to December 12, 2020
Irina Schestakowich is a poet of flowers. She draws, she prints, she stitches, colours and scatters, and lets them live on papers. Through her abundant art pieces of flowery imageries, we find silent poems, beauty, touches of melancholy, precious lines and thoughts resonating, like in the famous poem of Flower-Gathering by Robert Frost:
I left you in the morning,
And in the morning glow,
You walked a way beside me
To make me sad to go.
Do you know me in the gloaming,
Gaunt and dusty gray with roaming?
Are you dumb because you know me not,
Or dumb because you know?
All for me And not a question
For the faded flowers gay
That could take me from beside you
For the ages of a day?
They are yours, and be the measure
Of their worth for you to treasure,
The measure of the little while
That I've been long away.
Camel was the Father of GPS
written by Holly Lee
Lee Ka-sing started to write poetry at the tender age of fourteen. After ten years, photography took over poetry, and within the next two decades, poetry, in return, would greatly influence his thinking on photography. Today, fifty some years after he wrote the first poem, in a heartbeat he would say I write poem with photography. In the exhibition Camel was the Father of GPS, every photograph offers a poem, captured vividly with just one or two lines, the rest is clear - it is there to motivate, so let your imagination fly! There is no lack of response to his images. They discharge certain universal, mesmeric charms, not to dictate, but to unfold the many possibilities of reading. The images are personal yet impersonal, one poem leading to another, without a full stop.
OCEANPOUNDS online exhibition
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by Cem Turgay
by Fiona Smyth
STAY WITH ART. INDEXG B&B
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 - Ten Postcards
by Malgorzata Wolak Dault
When a tree becomes old and stops expanding, it turns
towards a more interior life.
Travelling Palm Snapshots
by Tamara Chatterjee
Canada (November, 2020) – In a world emerced in a second wave pandemic; back into panic, into lockdown, uncertainty, curb-side pick-ups and minimal social interaction. Back into fragility; into inner thoughts, solitude, into a world of fantasy.
From the Notebooks (2010-2020)
by Gary Michael Dault
From the Notebooks, 2010-2020.
Number 61: Cabinet of Curiosities (November 12, 2017)
coordinated by Kamelia Pezeshki
by Shelley Savor
The Raw and the Cooked, MYTHOLOGIQUES
(A column on the culture of eating and cooking)
by Kai Chan
There are at least ten types of winter squash, with different colours and shapes. I like to have a collection of them in the house to cheer me up, especially in the gloomy winter days. Most of them could be used to make soups or pies. I also like to have them as vegetables.
Butternut squash has tan skin colour with a slim neck and bulbous bottom and is one of my favourites. Peel the skin until the bright orange flesh appears. Cut crosswise into 1/4 inches slices, remove the pulp and seeds and fry the slices in olive oil, about a couple of minutes each side, until tender. Salt and pepper to taste, squeeze some lemon juice over and garnish with cilantro. It has a nice zingy light sweet taste.
Buttercup squash (Kabocha, the Japanese squash is similar to this type) is the first squash I was introduced to by a friend in Toronto. I was taught to cut the squash in half through the poles, remove the pulp and seeds, add some sugar and butter, and bake at 375 degrees (F) for about 45 minutes. Eat the flesh and discard the skin. I like its rich nutty taste very much.
Recently I have adapted a cooking method for Kabocha squash from my Japanese friend. Cut the squash in half and remove the seeds and pulp. Randomly peel about half of the skin to expose the flesh leaving the rest of the skin intact. Cut the squash into small chucks about 1 inch square. Put a little vegetable oil in a cooking pot, add the cut up squash parts and some salt. Cover the pot with a lid and cook with medium heat for about 5 to 6 minutes, stir a couple of times. When it is tender enough to bite into but still al dente, it is done.The colours and the texture of the flesh and the skin taste wonderful together, as well as looking very beautiful.
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
Published since 2002, an Ocean and Pounds publication
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