Preparing
What Can We Do
Ajike Kendrick Asegun
We ask
What can we do
What are the offerings that can be made
What are the words of solace that will suffice
How do we accomplish the wiping of tears
shed in secret beneath sheets of disappointment
Hearts wrapped up tangled up
caught somewhere in the hallway between
yesterday’s history and tomorrow’s promises
What can we do
We can
Tap the staff of our ancestors to mark time keep pace
record happenings of importance
invoke the voices within to come forth
to speak witness participate
We can embody the authority
of our matriarchs and patriarchs
who were crowned in
Brooklyn tenements and Bronx basements
Anointed in the tabernacles of the Carolinas
And initiated in the groves of Osogbo
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Looking Back At You
Allison Towe
Can You Feel without Judgement?
Gail Boenning
A Ripe Peach
Beverly Delidow
Sword Without A S
Xiuming Liang
Therapy Defences Up
Marijke van Veldhoven
Fortify
Jennifer Hole
We Live in A Time of Complexity
Charlotte Cronquist
Bok! Bok! The Battle for Sports Supremacy Isn’t the Only Competition at Climate Pledge Arena
Patrick McNerthney
Shaquille O’Neal is opening what is ostensibly his sixth Big Chicken location inside Seattle’s Climate Pledge Arena, working in conjunction with the unfortunately named entertainment ground’s executive chef Molly De Mers. That is if she is not eaten by Shaq first.
Molly’s specific role with Big Chicken’s first Seattle location remains a little unclear. Certainly it involves staying out of the way (literally, out of Shaq’s physical way, lest she be launched 50 feet across the room by an accidental brush of Shaq’s Holstein cow-sized shoulder) and otherwise pretending this is a good idea, given she emphasizes “sustainability at a large scale” by offering more plant-based food options than any other arena in the country. Which we assume means plant-based, simulated-meat with appropriate “mouthfeel” (mouthfeel is just a terrible, terrible word) options, since popcorn and pretzels are already plant-based. Well, stadium-based pretzels actually contain powder-ized chicken bones and boiled gizzards, but we don’t want to spoil this Sunday’s 60 Minutes lead story.
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Northern Light
Angela Tseng