MTPR

Arts & Culture

Author interviews, food, natural history, poetry, and more from "The Write Question", "The Food Guys", "Field Notes", "Home Ground Radio", "Front Row Center", and "Reflections West".

'Love Song'

Feb 13, 2017
Kumar

by Danell Jones

I'm overeasy for you —

After four hardboiled decades
you glaze my heart
icing dissolving on my tongue

Call me your sweet, your dariole, your bonfemme

You'll be my crown roast, my deep dish, my potatoes O'Brien

You'll be my always

my cupful

my round

my fill

Faking Meat, The Chinese Way

Feb 12, 2017
Flickr user, Cory Doctorow (CC-BY-2.0)

From his travels in China, Food Guy Greg Patent reports that scientists there have for decades been perfecting the art of fake meat. Not only can they duplicate the flavor of duck, pork, chicken and fish - all from soy protein - they also create authentic color and texture, down to which direction the fake meat fibers run.

Excerpt from Sugartbeet Falls, Volume 1:  Fantastic Friends, by Ryan A. Arca

Pops walked through the door carrying an ancient-looking chest that appeared to be older than both Xander’s grandpas combined. It looked like it weighed about half a ton, even in Pops’s long, strong arms.

“What the heck is that?” Xander asked, gaping.

Mariana Cook

"When I meet strangers deep in rural white settings, perfect and polite English rolls easily from my face and I watch their eyes and brains appraise me," writes Alex Alviar, who teaches at Salish Kootenai College and with the Missoula Writing Collaborative. "Where is he from? Indian? Tourist? Mexican? Their eyes are like fish in the murk considering the fake fly tied and cast through the ripple before them. What is he? Can we trust him?

Threshold Episode 02: 'The Red Man Was Pressed'

Feb 9, 2017

How did we go from more than 50 million wild bison to just 23 free-roaming animals? And how does the decimation of the herds relate to the oppression of Native Americans? Find out on this episode of Threshold.

Penguin Random House

The fascinating story of a trial that opened a window onto the century-long battle to control nature in the national parks.

When twenty-five-year-old Harry Walker was killed by a bear in Yellowstone Park in 1972, the civil trial prompted by his death became a proxy for bigger questions about American wilderness management that had been boiling for a century. At immediate issue was whether the Park Service should have done more to keep bears away from humans, but what was revealed as the trial unfolded was just how fruitless our efforts to regulate nature in the parks had always been. 

'Bardo Thule'

Feb 6, 2017
Tim Pierce

by Dave Caserio

My brother, expecting, thinking, what?
That the wind would waft our father's ashes
Gently out of his hand, convey them
As though a squall of butterflies, as
White bits of the soul, as wafer
Upon the tongue, to dissolve

'Food Guys' Recipe: Plum Torte

Feb 5, 2017
Frank Vincentz (CC-BY-2.0)

Food Guy Greg Patent writes:

Once in a while a recipe catches on like wildfire and sends people straight to the kitchen.  One such recipe is Plum Torte, a simple-to-make butter cake topped with Italian prune plums, lemon juice, sugar and cinnamon baked in a spring-form pan.

Threshold Episode 01: For The Benefit And Enjoyment Of The People

Feb 2, 2017
Find out why hundreds of Yellowstone bison are slaughtered each year, on this episode of Threshold.
Amy Martin

Yellowstone National Park is where we saved the American bison from extinction. But each year, we slaughter hundreds of animals from this prized herd. Why? Find out now on the first episode of Threshold.

Milkweed Editions

Chris Dombrowski was playing a numbers game: two passions — poetry and fly-fishing; one child, with another on the way; and an income hovering perilously close to zero. Enter, at this particularly challenging moment, a miraculous email: Can’t go, it’s all paid for, just book a flight to Miami. Thus began a journey that would lead to the Bahamas and to David Pinder, a legendary bonefishing guide.

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