The Culinary Saijiki cover art

The Culinary Saijiki

The Culinary Saijiki

Written by: Allyson Whipple
Listen for free

LIMITED TIME OFFER | Get 2 Months for ₹5/month

About this listen

The Culinary Saijiki is a project that celebrates haiku, the seasons, and food. Each episode features a conversation with a fellow haiku practitioner, in which they read their food-themed poems, and we discuss inspiration, the writing process, and haiku practice.Allyson Whipple Art
Episodes
  • Where I've Been and Where I'm Going
    Jan 23 2024

    When you perpetually avoid something on your to-do list for months, at some point, you have to take a hard look at why.


    In the case of this podcast and blog, I realized two things:

    1. I have learned so much from podcasting, and had a great time doing it, but at the end of the day, when I have limited time to pursue my creative endeavors, that just wasn’t what I wanted to work on.

    2. Putting out regular blog and podcast content was preventing me from moving forward with putting together a Culinary Saijiki book manuscript.

    Yet while I was always finding reasons to postpone work on this aspect of the project, the fact that it was left unresolved was also keeping me from moving forward.

    While I always struggle to leave things behind (even though I know it’s time), I’ve recorded this short episode today to formally wrap up this phase of the project. In doing so, I make public my commitment to have a draft by the end of the year, and free myself of the unfinished business that was keeping me from delving into the book phase of this project.

    I will always be grateful for the conversations I got to have, for the opportunity to present on this subject at Haiku North America, and for the ways in which the podcast and blog work helped me developed my editorial and aesthetic foci for the book. I can’t wait to see what’s next, and I hope you’re as excited as I am.

    Thank You to all of my podcast guests, including open mic participants. I enjoyed talking about haiku and sharing your work. Our conversations brought fresh insights to this project and propelled me forward.

    Thank You to everyone who bought me a tea (I recently change my Buy Me a Coffee purchase to reflect my love of tea). Your support made a difference in terms of being able to keep this running.

    Keep an eye on this space, the Buy Me a Coffee page, and my personal website for book progress updates. Keeping you in the loop is how I’ll stay accountable to getting a draft done by the end of the year.

    Show More Show Less
    9 mins
  • Buson, Translation, and Food Part 2
    Sep 27 2023

    Highlights from Poetry Pea

    I've learned a great deal from Patricia's two-part conversation with Janice Doppler about the concept of zoka in haiku. I think it's her best workshop yet! Be sure to check it out, so you'll be ready to submit your haiku when the submission period opens.

    Part 1 link: https://poetrypea.com/s6e31-zoka-how-to-use-it-in-your-writing-part-1-featuring-janice-doppler/

    Part 2 link: https://poetrypea.com/s6e32-zoka-part-2-a-tool-for-all-writers-featuring-janice-doppler/


    Postcards from Texas is available now!

    You can buy my new chapbook, Postcards from Texas, one of two ways:

    1. Purchase from Cuttlefish Books at this link: https://cuttlefishbooks.wixsite.com/home/poetry-series

    2. Email me at allyson@allysonwhipple.com to order a signed copy.


    On the Blog

    A long-form essay about the challenges of reading haiku in translation. Read it here: ⁠https://culinarysaijiki.com/2023/09/06/accepting-the-challenges-of-translation/⁠


    Buy Me a Coffee

    If you would like to make a donation to cover production costs, visit ⁠https://www.buymeacoffee.com/culinarysaijiki⁠


    Join the Conversation

    This season, I am welcoming both podcast guests and guest bloggers. If you’re interested in joining one or both, visit ⁠⁠⁠⁠⁠https://culinarysaijiki.com/join-the-conversation/ ⁠⁠⁠⁠⁠for details.


    Looking Ahead to Season 3

    I’m already preparing for Season 3 of The Culinary Saijiki. I want to create a full 52 weeks of blog posts and podcasts episodes centered around the theme of “Feasts and Festivals.” My goal is to curate a global celebration of food and haiku in 2024, focusing on everything from bombastic national holidays to sacred religious traditions. To do that, I need your help! Start thinking about blog posts or podcast episodes you'd like to create, and be on the looking for full details soon.


    Theme Music

    “J’attendrai” by Django Reinhardt, performing at Cleveland Music Hall, 1939. This recording is in the public domain. Hear the whole song at ⁠⁠⁠⁠https://clevelandhistorical.org/files/show/6045⁠⁠⁠⁠.

    Show More Show Less
    47 mins
  • Buson, Translation, and Food Part 1
    Sep 13 2023

    More About Patricia

    Visit the Poetry Pea website to learn more about the podcast and journal: https://poetrypea.com/

    View Patricia's contributions to re:Virals and Per Diem for the Haiku Foundation: https://thehaikufoundation.org/tag/patricia-mcguire/

    Watch Patricia's 2020 presentation at the Haiku Society of America Conference: https://youtu.be/QzPHybySDgw?si=IQOf8EtF2DczSbU_


    In Gratitude

    Thanks to Kimberly Kuchar for buying three coffees to support the project. If you want to make a contribution, you can do so here: https://www.buymeacoffee.com/culinarysaijiki


    On the Blog

    A long-form essay about the challenges of reading haiku in translation. Read it here: https://culinarysaijiki.com/2023/09/06/accepting-the-challenges-of-translation/


    Join the Conversation

    This season, I am welcoming both podcast guests and guest bloggers. If you’re interested in joining one or both, visit ⁠⁠⁠⁠https://culinarysaijiki.com/join-the-conversation/ ⁠⁠⁠⁠for details.


    Theme Music

    “J’attendrai” by Django Reinhardt, performing at Cleveland Music Hall, 1939. This recording is in the public domain. Hear the whole song at ⁠⁠⁠https://clevelandhistorical.org/files/show/6045⁠⁠⁠.

    Show More Show Less
    58 mins
No reviews yet