Rethinking the Seasons

Rather than do a typical haiku commentary post, this week, I wanted to reflect on the ways in which my commitment to haiku practice over the past few months has impacted my perception of the seasons as I experience them. It’s been seven months since I launched this project, and while my haiku practice andContinue reading “Rethinking the Seasons”

Episode 8: A Tour of My Favorite Saijiki

Where to Find the Three SaijikiHaiku World: An International Poetry Almanac by William J. Higginson can be purchased at many used bookstores, including AbeBooks: The Five Hundred Essential Japanese Season Words by Kenkichi Yamamoto is available at: A Dictionary of Haiku Classified by Season Words with Traditional and Modern Methods by Jane ReichholdContinue reading “Episode 8: A Tour of My Favorite Saijiki”

Seasonal Foods of the American Southwest

First, thank you to the anonymous person who bought me three coffees this month! I appreciate your support of the project, and especially for covering this year’s website costs. I’m now 13% of the way toward my goal. Readers and listeners can support The Culinary Saijiki by buying a coffee at Second, remember toContinue reading “Seasonal Foods of the American Southwest”

Initial Observations Part 3: Seasonal Modifiers

In my May 10th post, I noted that I have observed three broad categories of food words in haiku: Food words that are a definite seasonal referent; Food words that are not a part of any specific season; Food words that become seasonal with an additional modifying word In the May 10th post, I alsoContinue reading “Initial Observations Part 3: Seasonal Modifiers”

Observations Part 2: All-Year Food

Before diving in, I’d like to thank Geoff M. Pope for being the first supporter of this new project. I’m now officially making progress on my goal of covering website costs for the year. If you would like to support the Culinary Saijiki project, you can visit the Buy Me a Coffee page here: reading “Observations Part 2: All-Year Food”

Initial Observations Part 1: Food Kigo

I’m about seven weeks into my yearlong study of saijiki. While my personal writing practice isn’t centered around food, working with Higginson’s Haiku World, as well as the companion volume The Haiku Seasons, have been invaluable as I also explore the ways in which food and the seasons work in haiku. As of this writing,Continue reading “Initial Observations Part 1: Food Kigo”

Groundwork Part 1: Haiku Seasons

Years ago, at a Poetry at Round Top workshop on Aimee Nezhukumatathil gave us Robert Hass’ definition of haiku: “A three-line, poem, with syllables of 5, 7, and 5, written in Japanese.” She emphasized, “in Japanese” with such gravity that the definition has stuck with me to this day. Obviously, as an American haiku practitioner,Continue reading “Groundwork Part 1: Haiku Seasons”