Join us for a weekend of cooking and eating food intermingled with writing, reading, and reciting poetry. We will focus on poetry that engages with food, while also exploring how food is laced with language, culture, and politics. We will be seeking the sensuousness and significance in both oral forms.
September 13-16, 2019
$500 = all meals, workshops, plus shared accommodations for 3 nights
$750 = all meals, workshops, plus a private bedroom for 3 nights
Partial scholarships might become available, depending upon our successful recruitment of donors/underwriters for the Poetry and Food Retreat. Email email@example.com to inquire about the status of our scholarship funding.
Our culinary guest this year: Karina Ckless. Karina was born and raised in Porto Alegre city, Rio Grande do Sul, the most southern state of Brazil. Karina is a truly “Gaucha” who loves land and rural life. She earned her PhD in Biochemistry in Brazil, and started her career as college professor of Biochemistry at Brazilian Universities. One of her great challenges in adult life was to leave her established career in her beloved country and move to Vermont to pursue even a more challenging professional life as a post doc at the University of Vermont. It has been almost 20 years since the aerial view of a place with “a big lake and too-small- airport-to- land-a-plane” terrified her mind. Now this beautiful view of Lake Champlain became the wonderful feeling of getting home. She lives in northern Vermont with her husband Ed, dog Koko and three cats Marta, Robinho (Bibi) and Zelda. Currently she works as a Biochemistry Professor at SUNY Plattsburgh, NY and commutes from Vermont. Her passions beyond science, education and outdoor activities are “all things food”, from growing to cooking and sharing with family, friends and students. She grew up in a nurturing family where food is the ultimately expression of love, and she strongly believes and cultivates that.
Neil Shepard has had a long involvement in the world of poetry: his sixth and seventh books of poetry were published in 2015: Hominid Up, by Salmon Poetry (Ireland), and Vermont Exit Ramps II, by Sundog/Green Writers Press. His poems appear in several hundred literary magazines, among them Harvard Review, New England Review, North American Review, Paris Review, and Southern Review, and they have been featured online at Poetry Daily, Verse Daily, and Poem-A-Day (from the Academy of American Poets). Shepard has been a fellow at the MacDowell Colony, Virginia Center for the Creative Arts, Tyrone Guthrie Centre in Ireland, and CAMAC Arts Centre in France, and he has been a visiting writer at the Chautauqua Writers Institute, The Frost Place, and Ossabaw Island Writers Retreat. He founded and directed for eight years the Writing Program at the Vermont Studio Center; he taught for a decade in the low-residency MFA program at Wilkes University (PA) and for several decades in the BFA Creative Writing Program at Johnson State College. He also founded the literary magazine Green Mountains Review and was the Senior Editor for a quarter-century. He currently splits his time between Vermont and New York City, where he teaches poetry workshops at Poets House. Outside of the literary realm, Neil is a founding member of the jazz-poetry group PoJazz. He hopes to continue his involvement with poetry by joining what he calls “the most dynamic poetry organization in the state, Sundog!” To learn more about Neil and his work, feel free to visit http://neilshepard.com/.
Kathleen (Kate) C. Riley received her doctorate in cultural and linguistic anthropology from the CUNY Graduate Center in 2001. She has conducted fieldwork on food and language in the Marquesas, Vermont, France, Montreal, and NYC. In particular, she is interested in how humans communicate about, around, and through food – forging our personal and cultural feelings, identities, and relationships. She is also interested in how food and language co-operate as both symbols and instruments of social justice. She presently teaches at Rutgers University, living in NYC, but spends as much of the growing season as possible in Johnson, VT.