The Culinary Saijiki

Por: Allyson Whipple
The Culinary Saijiki is a project that celebrates haiku, the seasons, and food. Each episode features a conversation with a fellow haiku practitioner, in which they read their food-themed poems, and we discuss inspiration, the writing process, and haiku practice.
22 episodios disponibles

Latest episodes of the podcast The Culinary Saijiki

Where I've Been and Where I'm Going 23/01/2024
Buson, Translation, and Food Part 2 27/09/2023
Buson, Translation, and Food Part 1 13/09/2023
Community Open Mic: Seasonal Transitions 30/08/2023
Postcards from Texas 16/08/2023
Interdependence: A Conversation with Elliot Nicely 02/08/2023
Form, Content, and Tamales 19/07/2023
Haiku, Food, and Your Roots: 2023 HNA Talk 05/07/2023
Season Two Introduction 21/06/2023
Mark Scott: Haiku, Food, and the Micro-Seasons 06/12/2022
Jerome Berglund: Wishbone's sharp crack 15/11/2022
Peter Schmidt: Cranberry Bites Back 01/11/2022
M.A. Dubbs: Pink Tamales 18/10/2022
A Tour of My Favorite Saijiki 04/10/2022
Jennifer Hambrick: Saving the Crust for Last 20/09/2022
Matt Defibaugh: On Sorghum Stilts 06/09/2022
Bonus Episode: Community Open Mic: Transitioning from Summer to Fall 30/08/2022
Episode 5: Lorraine Padden: Sweating Onions 16/08/2022
Episode 4: Christine Wenk Harrison: One-Jam Harvest 02/08/2022
Episode 3: Claire Vogel Camargo: My Best Burger 19/07/2022
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