Happy October to All and Welcome to Poetics! Lisa here as your pub host, offerer-server of liquid refreshment and/or tasty snacks from the magic cupboard, AND provider of today’s poetry prompt.
Before getting into the prompt material, a reminder to please mark your calendars now for this Thursday, October 13, at 3pm EST, as that night dVerse will be LIVE! Lillian will be our OLN Live host. At this fun time of camaraderie, you can see other pubsters and hear them read their poems, and they can hear you read yours. Please come and cozy up to the bar live this Thursday.
The American Heritage Dictionary has 9 different definitions for fermentation. Leaving a few out:
1. Any of a group of chemical reactions induced by microorganisms or enzymes that split complex organic compounds into relatively simple substances, especially the anaerobic conversion of sugar to carbon dioxide and alcohol by yeast.
2. Unrest; agitation
3. Figuratively, the state of being in high activity or commotion; agitation; excitement, as of the intellect or feelings, a society, etc.
4. The process of undergoing an effervescent change, as by the action of yeast
5. A state of agitation or excitement, as of the intellect or the feelings.
Let’s start with the first definition. Quiz time! Set your timer for 30 seconds and see how many fermented foods you can list. Don’t look at the list below before you take the quiz. Ready, set, go!
Alright, how many could you name? Below is a small list of foods that are fermented:
And you thought food fermentation was only about beer and bread!
Sandor Katz, whom I consider the father of home fermentation revivalism, is a man I came to know (figuratively) when I took a leisure course on home-brewing of kombucha and afterwards bought his book, “Wild Fermentation.” The book has since become one of my most dog-eared volumes for not only its recipes but for its innate wisdom. Sandor sees food fermentation as activism in opposition to the gulf that has formed for so many of us between the food we eat and its production. Sandor has a “new” book out (2020) titled, “Fermentation as Metaphor.” Listen to this excellent podcast where he talks about it here.
Sandor, without question, has stepped into the realm of the other definitions with his actions and willingly shares how he perceives his expansion. Poets also have taken a look at them. sam sax sees the process as destructive in his world. Click on the poems’ titles to take you to each whole poem.
By sam sax
…if you look close at the process of fermentation
you’ll see tiny animals destroying the living body
until it’s transformed into something more volatile…
Taking a mini quantum leap into the other definitions is Gloria Gervitz’ poem, who sees it as part of a life path:
…the endless delights
the voluptuousness of being born again and again
more even more
don’t be afraid
and the photographs fading in the fermentation of silence
the unscreened porches
fever growing red in other skies…
From Migrations: “in the migrations of red carnations”
By Gloria Gervitz
Let’s get back into the Tardis, with Aase Berg this time, and do yet another leap using the idea:
…Where does this mass end? I search inward through strata to find the core of my plasma wet from juices, to find the core of body-flesh despite the outer, surrounding flesh, the naked body’s stable surface, a kind of human here inside the bluing, plant-becoming. Something to hold on to behind the spread of the sickness of mud, fermentation. But there is nothing to grasp beneath this mantle of slippery webbed skin, burst through by a pounding net of veins…
From Life Form
By Aase Berg
Translated by Johannes Göransson
Am I the only one who sees an aspect of alchemy in fermentation?
Now that I have hopefully acquainted you with definitions and examples of fermentation and connected them to poetry by subject and application, your challenge, if you choose to accept it, is: Write a poem that uses any of the definitions, examples, images, or applications of fermentation that inspires Your Muse. Is a favorite food fermented? Have you let an idea ferment? Do you see fermenting food as a political act? Have you had experience fermenting food and want to share the experience?
There are no form, rhyme, or subject constraints in this prompt challenge. All I ask is that you have fun with it!
If you are new, here’s how to join in:
Post your poem on your blog and link back to this post.
Place the link to your actual post (not your blog or web site) in the Mister Linky site.
Please read and comment on other poets’ work–we all come here to have our poems read.
Greetings Pubsters! The bar is officially open! What can I get you?
Hello, Lisa! Thanks so much for hosting and putting the OLN LIVE invitation up front.
This was a really interesting prompt….I juggled around a number of ideas…then read some headlines and what you see posted is what came out!
See you Thursday!
PS: a strong coffee with a bit of amaretto in it for me please! I’m feeling adventurous.
OK you got it. One tall cup of dark roasted Kona with a shot of amaretto. Cheers!
Welcome, Lillian! You’re welcome x 2. Glad you found the prompt interesting. Heading to the poetry trail in a few minutes to read what your muse was inspired to write 🙂
Björn Rudberg (brudberg) said:
I think tonight I would like something well-fermented…
Welcome, Bjorn. How about a pint of Magners with a shot of lime-ginger kombucha on the side?
Hi everyone, and thank you Lisa for hosting with such a versatile prompt! Could I please have what Lill’s having? It’s chilly in my study as I’m loath to switch the heating on given the current crises of energy and economy over here. Looking forward to reading some poems this evening.
Welcome Kim! My pleasure on hosting and happy you are pleased with the prompt. One tall cup of dark Kona with a shot of amaretto in it. Cheers! Glad you will be reading poems this evening 🙂
Rob Kistner said:
Thank you for hosting Lisa. This is an interesting prompt. I’ve never thought about fermentation in my life, but now I am fascinated. Alcohol of any kind is not my thing, so I will have to approach this from a different perspective – but I will find a way. 🙂✌🏼❤️
Rob Kistner said:
I should say, alcohol is no longer a part of my life. The three decades I performed I was partial to single malt scotch — but diabetes put an end to drinking for me. Just wanted to clarify that I have not always been a tea totaler — although never liked beer much, and wine only occasionally.
Rob, thank you for the clarification. I have guessed you were a wild child in your musical performing days and it included alcohol. That single malt scotch ain’t no joke! I’m sure there are times you miss it, yet staying healthy for your grandson is a very powerful deterrent. I’ve never been a beer or wine drinker. Hard cider and Carolans in my hot tea are my choices these days.
Rob Kistner said:
Well, I went down the rabbit hole, significantly rewriting an homage I did 24 years to my man, Shel Silverstein. 😏 I fermented it to honor your prompt. Hope you like… 🙂✌🏼❤️
Welcome, Rob! Hoping you might find another food on that list that sounds good. Or…. being the poet that you are, take the poet path…
I’ve been a home winemaker for years. I could go on for hours (and have) about fermentation. I make a killer banana wine I call Monkeyshines. 🙂
I was going to share a piece I’m working on which includes fermentation as a metaphor for poetry, but it’s not done, alas.
So I reached way back in my blog and found an erotic piece that includes both the word and notion of fermenting, hope it will do.
Welcome, Chris! So very cool you are a winemaker. Banana wine doesn’t sound very good to me, but I’d be willing to do a taste test on Monkeyshines 🙂 I enjoyed your erotica! Can’t wait to read your other piece when it is finished. Did you listen to the Katz podcast?
An interesting and appropriate prompt for this time of the year, Lisa. I will have a tall ice-cold Cider!
Welcome, Dwight! Glad you like the prompt. One tall, ice-cold Cider coming up. Cheers!
Great prompt. Last year I experimented with plum shrub. Shrub is a fermented beverage using sugar and fruit (plums) and herbed vinegar. I really like it.
Welcome, Marial. Thank you. Plum shrub sounds very interesting. If you would care to share the recipe I would like to have it and try it.
I like this recipe: https://www.feastingathome.com/shrub-recipe/
because it combines herb-infused vinegar with the sugar-plum mix. I’ve used rosemary, basil, or sage, and liked them all. Many shrub recipes recommend letting the sugar-plum mixture ferment for longer (five days or more). For my shrub cocktail I like to add vodka and a splash of tonic for some bubbles.
Oh my that sounds so good! We have a local distillery that makes vodka and gin and I bet it would taste delish with either one of those. Thank you, Marial!
Hi Li! What a heady prompt! I am tempted but am really short of time. Maybe by OLN, I might find time to write something and catch up with the bubbling verses!
Good night for now.
Welcome, Punam. No worries, sweet dreams ❤
went Askew here. well away from food.
don’t get me started on the amoretto i need to be up for work in the morning. a hot choc will have to do. will read what i don’t manage tonight in the morning
Welcome, Rog! One large mug of hot choc for you. You’ll probably be drinking it for breakfast, sorry for the delay in giving it to you. Heading back to the poetry trail in just a minute…
It is for breaky but so are the ppems
Yay! That worked out well 🙂
Paula Light said:
Fun! I’ll definitely write something ~ maybe about yogurt!
!YAY! Inquiring mind wants to know regular or Greek and especially which flavor 🙂
And of course, Welcome, Paula! Would you care for some drink or snack??
Paula Light said:
I could use a margarita! Since it’s virtual and I won’t get a migraine ~ make it a BIG ONE! 😀
One fresh strawberry slush margarita in one of those giant, fishbowl-sized glasses, rimmed with blue sugar, with a slice of orange, pineapple, and lime on the side of the glass for garnish, with a (paper) pink candycane straw. Cheers!
Paula Light said:
Oh yummm 😋
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Hey folks! Just after submitting my fermented contribution to this prompt over at Mr. Linky. Hope ye enjoy the read! 🤞🙏📖 Had lots of fun doing this msjadeli! 😁👌👏
Welcome, Ken! I’ve been away from my keyboard all day. Way behind on my poetry trail strolling. Would you care for a drink or snack??
Not too worry Jade, can’t be on the keyboard all the time! 😛😁 I’ll have a beer please! 🍺🙏
Thanks, Ken. One pint of a beer of your choice (wish I knew a good kind of beer to give you.) Cheers!
A meaty challenge Lisa, thank you for this.
Welcome, and you’re welcome, Paul! Thanks and glad you like the challenge. Setting up two double whiskys, one for you and one for me. Cheers!
Much needed at the end of a long night, thank you 🙂
Ah pour us a pint of Rockshore there please Jade, a new light; crisp Irish made beer! Thanks so much! 🍻😛😁
Ken you got it! One pint of Rockshore. I’ll pour myself a pint of Magners and we can toast to our good health. Cheers!
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Thanks for linking up to Poetics, Punam!