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Two matching cans of peaches in the cupboard
I can make that work said the chef’s eager hands
Flour, sugar, cinnamon, nutmeg, butter for the crumble
Said the kitchen : for your cobbler, we got all that

Second go round went with a can of diced pineapples
Upside down cake like taste please come inside
This time add the cake mix on top said the sibling
Didn’t forget lemon extract and that sweet sugar brown

One hour later :
Science forged
Let them taste it
Foot stomps/Eyes closed/Watery eyes


Hailing from South Central, Los Angeles, Tauwan Patterson is a Black + Queer Poet and recent graduate of the MFA Creative Writing Program at Queens University of Charlotte, North Carolina. His work has appeared in online literary magazines Cool Beans Lit, 3rd Wednesday Magazine, Muse-Pie Press’ Shot Glass Issue #41, the Rising Phoenix Review, The Amazine, University of Baltimore’s Welter Literary Journal, and JMWW, and will also appear in the forthcoming Moonstone Arts Center anthology Which Side Are You On?!, With his poetry Tauwan aims to, in the words of the great Poet and Thinker Marcus Jackson, announce his freedom and presence. Making a sound that echoes in the end that says Tauwan Patterson. No more. No less.

two honks and he is risen
in the living room from a couch more comfortable than you’d expect.

she cascades across the street in an ivory bathrobe
playing in the sunshine like a new year’s day float.

through the open front door on it comes :
the scent of morning glory on the breeze.

a row of drumsticks itching to be bbq’d
sunbathing in the window— thaw.

blinds cracked, do the dishes, vacuum the floor, brew the coffee;
skillet, eggs, sausage : home.


Hailing from South Central, Los Angeles, Tauwan Patterson is a Black + Queer Poet and recent graduate of the MFA Creative Writing Program at Queens University of Charlotte, North Carolina. His work has appeared in online literary magazines Cool Beans Lit, 3rd Wednesday Magazine, Muse-Pie Press’ Shot Glass Issue #41, the Rising Phoenix Review, The Amazine, University of Baltimore’s Welter Literary Journal, and JMWW, and will also appear in the forthcoming Moonstone Arts Center anthology Which Side Are You On?!, With his poetry Tauwan aims to, in the words of the great Poet and Thinker Marcus Jackson, announce his freedom and presence. Making a sound that echoes in the end that says Tauwan Patterson. No more. No less.

I put a little of myself
into everything I cook

Mom says, making bread
on the formica kitchen table

I watch her stretch and fold the dough
her hands push and roll the spongy mass
that reminds me of her belly
pasty and deflated by motherhood
she pinches off a small ball
and pops it into my mouth

I smoosh the slightly sour glob
between my tongue and the roof
of my mouth savour the yeasty treat
she pats my protruding stomach
and leaves a smudge of flour
soft as baby powder on my apron

when I realize particles of her skin
have been incorporated into the dough
each time she kneads it. I stop
mid-chew but can’t spit it out swallow
the gift and allow it to nourish me

is this why she has shrunk?
have we been gnawing away
at her all these years?
how many loaves before she disappears?


Angelle McDougall is neurodivergent and a graduate of The Writers’ Studio program at Simon Fraser University in Vancouver, British Columbia. She has poems published in Rattle Magazine and Wordplay at Work Magazine. Some of her other work can be found online at angellemcdougall.com.

Evan Hanczor is the founder of Tables of Contents, a reading/tasting series that pairs short selections of prose with small plates inspired by the writing. In 2021, the TOC team put out Tables of Contents Community Cookbook, a cookbook that compiles recipes by former readers and was named one of the best cookbooks of the year by the New Yorker and Vanity Fair. Hanczor is also the owner and chef of Little Egg, the new reincarnation of Williamsburg’s beloved Egg restaurant, which closed in 2020. 

The Inquisitive Eater paid a visit to the most recent TOC reading, which featured Megan Fernandes, Tess Gunty, and Gina Chung (a New School MFA grad!). Hanczor prepared “rabbit food,” aka a carrot puree uni dish and a grazing salad; Tanya Bush of Cake Zine fame made a chocolate layer cake with thick, creamy peanut butter mocha frosting. After the readings and the food, Hanczor led the authors in a panel discussion, talking about their allergies — both culinary and literary. 

We got to sit down with Hanczor to discuss the inspiration for TOC, sustainability in food writing, and the most important thing in the world (tomatoes). Here’s a transcript of our conversation. 


I read in your fantastic piece for Lit Hub that the first inklings of what eventually became Table of Contents came to you while reading The Sun Also Rises. Can you talk to me a little bit about how that reading influenced you?

I was at Tulane, and I was taking this class called Last Call, which was taught by a professor named Dale Edmonds and was the last class he was going to teach at Tulane after 30 years of teaching. I snuck into the class — I had heard about this professor, and I wanted to catch him before he left the school. It was just him teaching his favorite books. Someone teaching a book with that certain kind of passion, particularly their last hurrah — he did it well. And I was also in college, and had this romantic literary tendency. So I was reading The Sun Also Rises in my friend’s backyard, drinking a bottle of red wine, and just thinking, “Man, I wanna live in this book.” I wanted to eat the meals and experience the senses of the book. But I wasn’t a cook. I cooked for my friends, but I wasn’t a cook.

That initial feeling or desire came back when we had some friends who were holding this book festival called Food Book Fair around the corner from Egg in Williamsburg, and they asked us to do the closing dinner for it. George Weld, who was my partner at Egg, is also a writer — a poet-turned-cook. So we had a very similar trajectory, and similar interests. I was like, why don’t we try to do a literary meal? It’s a food/book thing, that would make sense.

So we did this dinner inspired by The Sun Also Rises, which was five courses, each course inspired by a specific scene, just like the reading series is now. There’s a scene where some of the characters eat at this restaurant, Madame Lecomte’s, in Paris. And they eat this roast chicken with green beans and potatoes, so we turned that into a salad. There’s obviously iconic bullfighting happening in the book. So we did kind of a bullfight dish, with mushroom powder all over the plate and beet juice splattered like blood and a roast steak.

I think the scene that kind of hit me the most when I was reading the book, which still is one of my favorite dishes, is when two characters, Jake and Bill, are on the Spain-France border, fishing. And they’re chilling their bottles of white wine in the stream where they’re fishing, and they catch a fish, and they wrap the fish in ferns and put it under a tree to stay cool, and that just felt like a dish sort of writing itself. So we did trout wrapped in dandelion greens, with a wine sauce. As we were putting that meal together, it made me feel like there was some real creatively-satisfying spark there, and unlimited potential for that to repeat itself over and over again — with any other number of books.

You’ve also written that “nearly every great book has moments of food in it.” Why would you say that is, in your opinion?

We’ve gotten a lot of answers about that from authors at the reading series. Sometimes, when we reach out to authors to take part in the series, they’ll say, “This sounds great, but there’s no food in my book, so I might not be a great fit.” And I always ask ’em to send a copy, because there just is always food. I don’t think we’ve ever encountered a book with zero food. Some, you know, have been a little bit sparse, but actually, when that’s the case, usually the moments where food shows up are particularly powerful.

The question we ask is, why do you deploy food in your work? What does food do for you as a tool that some other subject or focal point couldn’t quite get across? For me, food reveals so much about a person, about a place. It’s one of the most intimate things that we have and hold onto in our lives. If you move somewhere, one of the things you might bring with you is your food memories. You carry that as a deep part of your identity. And then, of course, there’s what food says about class and status. It just touches on everything.

Actually, one of the things that brought me to cooking is that I realized ultimately that through food, I could engage with or touch on in the real world a lot of the topics I was hoping to write about. So I think that’s why it then finds its way back into fiction, into stories; because it is this powerful subject that people have reference points for and have an emotional connection to, and therefore can allow for something to happen in the story in a particular way.

You went to school for English. Do you still identify as a writer? What kind of writing do you do?

Only in my most generous and aspirational moments! I still write. I mostly wrote poetry when I was in college, and so foolishly thought that would be my career. I continue to aspire to be more of a writer than I am, and I feel so lucky that I’m able to engage with writers that I admire. I have half-joked that food has been the back door into the literary community that my writing might not have gotten me into. And also, sometimes I’m a little suspicious of it — I’m like, “Is all this sort of time spent with other people’s work scratching some literary itch that I should be scratching myself?”

So I always hope to set aside more time for some of my own work. And I think there’s room in my mind in the future development of Tables of Contents for that to happen. You know, we did the cookbook during COVID as a fundraiser, and that was more of an editorial project — I was editing and curating those selections. It definitely lit me up in a way that made me feel like doing some other publishing work, including something where I’m writing more, is on the horizon.

When you do write, do you write about food?

Sometimes, yes. It’s funny, when I started cooking, I was noticing food making its way into my writing in a way that really upset me. I was so frustrated by it. I was like, “Get these tomatoes out of my poem! I want to write about big things, like life and death and sex and love.” And then, you know, eventually, I realized tomatoes are one of the most important things in the world to me now.

The tomatoes are the sex and the love.

Yeah. Especially a good one. Nothing sexier than a dripping tomato on a thickly mayoed piece of bread, you know?

Amen to that.

I think what I probably end up doing in relation to writing and food is I’ll start writing about food in some way — food is the map that I’m writing on — but I’m using it to get to something else, whether that’s some interpersonal dynamic that I’ve observed, or something simply personal. I like writing about food, but I think my internal sensor sits up a little bit. It’s like, don’t just write about food, ’cause you already do all these other things with food. Write about other things! So I guess: yes, I write about food, reluctantly and hopefully more than that.

Since you’re coming in contact with all these varied types of food writing, do you have a definition of what good food writing looks like to you?

No, I don’t think so. My preference is writing that feels confident — actually, I think, similar to my cooking preferences. I’m attracted to a sort of writing that you can tell that under the surface, there’s a lot of practice, there’s a lot of mastery, there’s been a lot of thought, and that it’s chosen intentionally. There’s a big difference between that and writing that tries to appear confident, which often, to me, comes off like bravado. You see the cracks in it, and there’s a shell of perhaps also skillfulness there, but it’s doesn’t go as deep. I like to feel like there’s writing with roots, even if that’s not shown on the page — something that you can feel below it.

You’ve touched on this a little bit already, but when you find an author and you want them to read at Tables of Contents, how do you decide which dish they describe is worth trying to cook?

With authors for the reading series, we ask them to send us a couple options that come to mind, and that can be a really helpful starting point. And sometimes, especially if it’s an author that maybe tends to think and write more about food, they’ve already put some thought into that. But just as often, we’ll pick something that they didn’t recommend, that you might not even think of as a food moment. 

One example is we had Carmen Maria Machado come for her second book, and there’s some food in it, but there’s also this particular description about the softness of a baby’s fontanelle, on their skull. And I don’t know if she mentions gnocchi later in the passage or not, but we made these gnocchi that suggested that softness. That’s definitely not a food scene, but it was the thing that felt most interesting, or exciting to translate into food. You would not expect to engage with this descriptive moment in an edible way, right? That’s one of the cool things about the series, is that the food itself has all this emotional gravity to it. And then sometimes you can really go off the rails of what you would expect to see in terms of food translated from the page to the plate, which for me has always been one of the most exciting parts about it. 

Running a restaurant is amazing in lots of ways, but your main goal in a restaurant is to basically provide a sense of comfort and deliciousness so that people want to come back — purely tap into the pleasure centers of the brain. But one of the things I love about fiction is you can do other things. You can tap into lots of other emotions — darker, more complicated. I don’t always have that opportunity with food.

So cool. I love the idea of this baby’s head.

It’s so dark.

So dark. And I will say that one of my favorite things about the experience of being at Tables of Contents and listening to the passage being read was that the strangers at the table with me turned to each other at the end of each reading, and we were like, “What do you think the dish will be? I’m pretty sure it’s gonna be cake for this one…”

Yeah, I like that too — the surprise and the unknown. Particularly when there are maybe a couple of candidates mentioned in the passage, and you don’t really know how it’s gonna come out, or it’s really unclear where anything edible might come from.

I really want to talk about sustainability at the intersection of food and writing, because I know that that’s something you care about, and it seems like it’s a huge part of your focus at Little Egg. Does sustainability factor at all into how you’ve designed Tables of Contents?

We try to apply the same sort of sourcing practices that apply to the restaurant to Tables of Contents, but sometimes those things do come up against a specific departure from the book. I think it was for a Catherine Lacey or Kathleen Alcott reading a long time ago, there was some bologna sandwich we were doing. But I didn’t want to buy factory-farmed pork, Oscar Mayer bologna. So I got Vermont mortadella, and I was really conflicted about it, because there’s something very distinctive about the flavor and the experience and the reference point of bologna that is not at all the same as mortadella. 

It was interesting to explore that — how with storytelling, you can choose subject matters without a real-world impact. You could mention bologna, and you’re not necessarily putting money into the systems that raise animals in horrific conditions. (Although you could argue about what you promote in fiction and the positions you take, and that’s a much bigger conversation.) But with food, it’s not theoretical. It has an impact on the ground somewhere. So that’s one area where sometimes there’s an interesting friction for me, thinking about how to honor the text in a way that I really feel committed to doing in this series, and also honor the values of food that I’m working with.

In every case where we can make a choice that feels aligned with the values that we’d normally work with for sourcing, we’ll do that. But there are still some times where if it says Wonder Bread, it’s gotta be Wonder Bread, you know? You’re just not gonna get the texture and flavor of that experience without it, and it’s not gonna hit or resonate in the same way. It’s an interesting sort of push-pull.

I also read about the regenerative residency that you guys are starting up, which seems tied to all three of these tenets — sustainability, food, and writing. Can you talk a little bit about how you decided to carve out that space and why?

There’s this farm called Glynwood in Cold Spring, New York. It’s an incredibly magical place, and I first stumbled upon it eight or more years ago. I was taking part in this policy and advocacy training course that was being started by the James Beard Foundation, for chefs to develop more skills around really direct policy and advocacy action, around issues that are important to us. Over the years I have become very close with Sarah and Kathleen, the folks who ran it at the time. They do really amazing industry-focused work on regenerative agriculture, on promoting and sustaining local agriculture in the Hudson Valley — and beyond, but with a focus on the valley. It’s this beautiful property and they have several buildings on the property that I thought would be an incredible place for an artist’s residency.

So two years ago, I spoke with Glynwood and asked if they’d be willing to let us produce an artist’s residency on their property — just give us access to one of the cottages for a few weeks, and we try to take care of all the logistics. And they said yes. Giada Scodellaro was our first resident, and she was the perfect person for it.

The idea was exactly as you said, to tie together more directly the sustainability, food, and agriculture work that I do with Tables of Contents, and see what interesting work or space could be created by bringing them together.

We hosted Giada last year, and this year we’re going to have two residents in the spring, and hopefully, this will be the last of our trial years. We’re lucky to have access to the space from late fall to early spring, so there’s potential for quite a number of residencies if we could figure out logistics and funding. And we want to create an application process that’s more open, to bring a wider range of folks into the potential resident realm. It’s one of those ridiculous ideas where we don’t have any money, we don’t have a plan for this, but we’ve been offered this space to use, and we’re just gonna try it and figure it out and go from there. So hopefully we can keep it going, but it was an amazing first run, at the very least. 


Hannah Berman is the Fiction Editor for The Inquisitive Eater, and a Brooklyn-based journalist covering food and culture news. Her fiction has been featured in anthologies published by Allegory Ridge, Thirty West, and Wanderlust Journal; you can also read her writing in the Sad Girl Diaries, Talk Vomit, and On the Run Fiction, among other places. Read more at hannah-berman.com.

I like mine with a dollop of whatever they’ve got: sticky black bean sauce and a little red chili, the oily hot sauce with red pepper flakes at the bottom that needs no name other than the hot one, which you never forget because it burns your lips each time. And the platter of fresh, earthy bean sprouts, smooth and crisp, that give a little mist of water when you take a bite. I prefer the lime wedges, but I’ll still squeeze the lemon. I pluck the Thai basil leaves right off the stem and drop them in with a few green chiles.

Everyone has their own way of eating it. Some go au naturel, leaving the broth in its original form. These purists would say to tamper with the broth is a kind of sacrilege. But I like to see the color change from a golden brown to a dark cloudy storm with crimson oil bubbles on top. I like how the Thai basil leaves add to the aroma, balancing out the cinnamon and cardamom. I like the ceremony of dropping the ingredients inside the bowl and mixing them around, the flavors mingling, the steam wafting up. And the noodles: the soft white rice noodles with their heaviness, and their stickiness too, made to wrap around the chopsticks, to lift and stretch and bounce above the bowl without breaking, to hold the broth’s flavor for that exquisite first bite. Sometimes the tender flank steak rolls up inside the noodles with the bean sprouts, or one last beef meatball hides under a mountain of noodles with a rogue green chili. Whatever the combination, each one tastes right.

I love the comradery at the pho shop—the middle-aged man at the table who serves his friends jasmine tea from the tiny teapot first, paying careful attention to their miniature cups so he can refill them. This is the way with my friends too. We fight at the cash register to pay for the group, bumping each other in front of the ATM machine, and racing the person who claims to be headed to the washroom. More often than not, someone has stealthy snuck out from the table to pay, and we leave shaking our heads. Inevitably, another friend says they are treating all of us to ice cream.

We have been coming to this pho shop together for years. In pairs and threes, with New Year’s Day hangovers, and for birthdays when we have to borrow chairs from the back to cram everyone in. We get the same extras to share: salad rolls with tangy peanut sauce, spring rolls we drop into tiny bowls of sweet and vinegary fish sauce, and shredded carrots. The usual suspects order mango bubble tea. When it comes to the main course, we stare down politely at the menus, rubbing wooden chopsticks together, pretending to consider another dish. Faithfully, we all end up ordering number 37. It’s different every time, and it always tastes the same.


Natasha Zarin‘s work has appeared in Event, The Maynard, Grand Dame Literary, Press Pause Press. In 2021, she read at the Emerging Writers and Readers Series in Toronto (virtually). Natasha lives in Surrey, BC with her partner and two children. She is currently writing about tentacles and tripe in a memoir about food and family.

On October 21st of 1962, Hurley Brennan got behind the wheel of his Chevy Apache heading to Pocatello on errands. When he could no longer see his farm in the rearview he flipped on the radio. It was Hurley’s secret pleasure to tune into pop music shows broadcasting out of Idaho Falls or Salt Lake City when he was alone. And alone he was on that day, in that truck, when he first heard Dee Dee Sharp describing in verse a dance named after the foodstuff that was the primary source of his financial and dietary sustenance. The bouncy pop diddy was instantly familiar to the farmer, as it shared the same melody, 4/4 drum pattern, and high soprano backing vocals as The Marvelettes 1961 hit “Please Mr. Postman.” But it was the theme of the song — the potatoes — that drew him in. 

In church, Hurley had been told repeatedly that Rhythm and Blues and Rock and Roll were the devil’s music, but he rationalized his indulgence in the dubious entertainment with the excuse that he needed to “know the enemy’s tactics,” as Bishop Taylor had often preached.

It seemed an odd coincidence to Hurley that Dee Dee’s “Mashed Potato Time” was also playing on the RCA color televisions in Block’s display window as he walked toward the entrance. Hurley looked both ways, lest there be any fellow parishioners around, before ogling the scantily clad women doing the Mashed Potato dance on American Bandstand.

After buying needed items at Block’s and running a few more errands around town Hurley made his way home — purposefully leaving the radio off, as he always did on return trips — hoping to offset his earlier intemperance by leaving room for the Lord to speak, should He desire to do so. Though he waited patiently during the hour-long voyage, all Hurley could hear was Dee Dee Sharp’s voice as though it were still crackling through the truck’s single speaker.

It was a joy to pull up to the farm and see his two daughters playing in the yard while his wife, Margaret, hung clothes on a line between their house and a river birch tree at the close of a sunny afternoon.

Hurley stepped out of the truck and gathered the boxes and bags from Block’s. Debbie toddled toward him, flashing a smile devoid of front teeth.  

“What’d ya get me Papa?” 

“Something to keep you warm this winter.”

“Is it pwetty?”

“Not too pretty.”

Debbie made a pouty face and went back to playing with her older sister, Clara.

Hurley looked out at his thirty-seven-acre potato farm, relieved for the end of harvest season and happy for the extra income his nine new acres brought in. 

As he walked towards the front door with an armload of purchases, Hurley stopped to watch his daughters at play. Clara had a large potato dressed in raggedy doll clothes that danced with Debbie’s Barbie. 

“Been digging your own harvest?” Hurley asked. 

Clara smiled and held up her dolly. “Look at my tater lady, Papa,” she said proudly.

It happened now and again that potatoes grew with fissures — deformed and knobby — with something resembling a body part. They might look as though they had a head, or even a couple of arms or legs. Some even looked like they had faces. But the potato Clara held up did not only have a head and four stubby appendages — it had something else, too.

Hurley set down the packages and took the curious doll in his meaty right hand. He was taken aback by just how human the potato looked — and not just how human, but how feminine

At first Hurley thought the two bumps under the doll’s blouse must have been added by Clara, who was herself beginning to form bumps on her chest, but upon lifting the homemade blouse Hurley was shocked to see the two round breast shapes were an inseparable part of the peculiar potato.

“Stop Papa, we’re pwaying wif her,” Debbie cried as Hurley pulled off the doll’s clothes and moved swiftly toward the house.

“No, Papa! Bring her back! Please…” Clara called.

Staring at the deformed tuber, Hurley walked trancelike through the doorway and collapsed onto the sofa. He blinked his eyes, shook his head, and then looked again. What he saw when he took off the doll’s skirt was even stranger and more improbable than everything else about the vegetable. For there, between the humanlike potato’s stubby legs, were detailed outlines of a labia. And when Hurley squinted and looked even closer, he also saw the legendary “little man in the canoe,” as his high school classmates had called the pleasure button that sat atop a woman’s private parts. Invasive images of Hurley’s own lustful teenage deeds began to take over his mind, adding even more confusion to the moment. 

There was only one conclusion he could come to: the perverse potato was sent by Satan himself.

Seized with a sudden dread, Hurley moved swiftly to the kitchen, dropped the weird root crop onto a cutting board, and grabbed a butcher knife.

The girls came in crying just then, shivering as they watched their father, with red face and twisted brow, chopping their dolly into pieces.

“Where’d you girls find this?” Hurley yelled, staring nervously at the decimated potato as though its parts might grow back together any moment. When they didn’t respond, Hurley grabbed his crying girls by the arms and made them walk him to the place — one of the new fields far in back of the house — where they had discovered the potato lady. 

The hole they showed their father was a couple feet in diameter and a few feet deep. It seemed to Hurley too large a pit to have been dug by his daughters, but before he could ask if it was their doing they had run away.

Over the next hours Hurley dug the hole even deeper and wider, occasionally finding other deformed potatoes. They weren’t human in shape, but they weren’t the normal kind either. Some were quite large and were buried at unusual depths. He tossed each one over his shoulder and kept digging. 

“I’ll dig clear to Satan’s cupboard if I haffta!” Hurley exclaimed.

As the sun was going down Margaret rang the dinner bell hanging over the front porch repeatedly until it nearly broke out of its yoke. The girls, who’d been in hiding since the destruction of their dolly, eventually answered the call and pointed their dirty fingers in the direction of the field where they’d left Hurley. Margaret marched along in that direction until she saw potatoes being flung out of the ground.

“Supper’s on, Papa. Best come while it’s warm,” Margaret hollered toward the hole without question or concern for Hurley’s doings.

When he heard the deadened sound of his wife’s words hitting the dirt, Hurley looked up at the darkening sky and waited again for the Lord to speak. After what he thought to have been an ample amount of time with no words coming from above, Hurley scrambled out of the pit, suddenly afraid he might get sucked down deeper at any moment. 

The family was sitting quietly at the table when Hurley arrived. His daughters stared at the floor, breathing uneasily. Margaret joined hands with them when their father took his seat. Hurley then reached his hands out as well. The girls’ sweaty palms and nervous fingers felt as though they would jump or slip right out of Hurley’s tight grip, but he paid them no mind as he began the meal prayer.

“Dear Lord, our Father, we thank you for the bounty you have given us, and we ask you to forgive our indulgences, to watch over and keep us in your grace, to bless this house and this family…”

Margaret, thinking Hurley was about at the “amen” part, began to let go of the girls’ hands, but when she looked up and saw her husband’s closed, twitching eyes, she realized he was meaning to say more. And more he did say.

“Father… please don’t forsake us! If these are the last days, show us how to follow the path to your Kingdom.”

Hurley looked up then, as if from a bad dream, and stared blankly ahead. Margaret waited a moment and then began placing portions of meatloaf, mashed potatoes, and green beans on the plates. Everyone seemed hesitant to eat. Margaret took a first bite. The girls joined after. 

“Did you stop at the bank, Hurl?” Margaret asked after a while. 

“Yes,” Hurley answered.

“What’d they say ‘bout the car loan?”

“We have plenty collateral.”

“Can we go to town next weekend?”

Hurley nodded, took a deep breath, and ate a few bites from the plate in front of him. 

When dinner was over Hurley excused himself and went for a walk under the waning crescent moon. He thought about the many visions of an imminent apocalypse he’d had as a boy. 

“That’s when people still believed, Lord,” Hurley said to the sky.

In those days the elders listened to young Hurley’s religious fervor with interest and even encouraged him to testify during weekly service. But as Hurley came of age his visions became increasingly strange, and the older, true-believing elders who’d once given their attention to the unusual boy were either no longer around or no longer willing to share in Hurley’s enthusiasm for the end times.

As Hurley paced uneasily through the empty fields, he recalled his last vision — “the incident,” as his parents and elders had called it —  remembering how clear it all was, as if someone had suddenly lifted a curtain or wiped smudge off a dirty window. 

That Halloween day in 1952, as Hurley looked around the gymnasium at the other high school seniors dressed as vampires, Frankensteins, ghosts, and zombies, he was overcome by the most harrowing and realistic apocalyptic vision he’d ever had. 

The first thing Hurley noticed was the odd behavior. Everyone started making snide, nasty comments to each other. It was as if the worst trait, the most negative part of each person’s personality, had become exaggerated and more pronounced. Shortly after that Hurley saw his classmates’ facial features were changing as well. It was almost funny at first to see how caricature-like they all looked. But then the agitation came…

It was the eerie music that seemed to activate them. It kept slowing down and speeding up until it became hard to tell what the song was anymore. Eventually the music found a steady pace — a slow clopping rhythm in a minor key with the mood of a funeral dirge. It sounded as if it were from a distant land or an ancient time. The costumed kids moved around to it in an out-of-sync fashion — twitching and contorting. The more frenzied they became the more their bodies began to change as well.

It seemed to Hurley they were waiting for a signal that might come any moment. Something to let them know they could stop pretending to be people. 

It was only a matter of minutes until the transformation was complete. Hurley suddenly saw himself surrounded by gnashing, snarling, demons — writhing around the room in circles, ready to wreak havoc on the innocent and devour human flesh. 

As he bounded out of the class and away from the school, Hurley looked up and saw a huge explosion in the sky. He ran clear to Elder Baumgarten’s house and demanded the elder call the Bishop. Neither the Bishop nor the Elder could calm the hysterical boy. They listened to his rantings with measured patience and finally told him he’d been daydreaming. They said if it had truly been a prophetic vision he would’ve seen signs and symbols, the appearance of ancient figures, angels revealing details of the Judgement, the righteous vindicated and the opposition vanquished, and, most importantly, he would’ve seen Jesus making his triumphant return.

It wasn’t until two years later that news of “Operation Ivy,” the first testing of a hydrogen bomb by the U.S., was acknowledged to have been conducted on Nov 1st, 1952 — the day after Hurley’s vision. The 82-ton bomb detonated that day was said to have been 500 times more powerful than the deadly atomic bomb dropped on Nagasaki. Its blast vaporized Elugelab Island in the Western Pacific where it was dropped, leaving in its place a fifteen-story crater more than a mile in diameter. Though Hurley initially thought himself vindicated by the news, no one in the community seemed to remember or care about “the incident.” At that point Hurley had turned almost completely inward, realizing he had no one to rely on other than God Himself. 

When Hurley grew too tired to pace the fields any longer he returned home, climbed into bed with Margaret, and stared at the ceiling, wondering if he should tell her about the potato. 


Throughout the night, dreams came to Hurley as if broadcast through an RCA color television. He saw himself, his family, and a group of Brown people dressed in ancient robes dancing together on American Bandstand. They did the Mashed Potato dance to a performance by Dee Dee Sharp, while outside the TV studio, nuclear blasts thundered, creating smoky haloes.

Hurley awoke excitedly in the early morning of October 22nd, 1962. The dream replayed itself clearly. And unlike Hurley’s previous visions, in this one, he saw all the characteristics of a true prophecy including the return of Jesus Christ — a very different one from the pictures they’d been shown in church.

Margaret was already awake sitting up in bed at the time Hurley arose. When she saw her husband’s wide-open blue eyes she started crying. 

“Jesus is coming,” she said gently, wiping tears and laughing.

Hurley knew she had seen it too. They laughed and cried and held each other. Amazingly, they had both not only seen the coming of Jesus in their dreams, but had seen the same kind of Jesus. The dream-Jesus they had both witnessed was not white, but Black. And not only was He Black, but He was not a “he” at all. The Christ they both had seen in their dreams was a woman.

Hearing the commotion, Clara and Debbie had awoken as well. They cracked the door to their parents’ bedroom tentatively. Hurley waved them over and patted the bed.

When the girls climbed in, Hurley asked, “Did you see it too?”

Clara and Debbie looked at their mother and then nodded. Overjoyed, Hurley hugged his family.

Margaret began to cook breakfast. Hurley came in and wrapped his arms around her waist, taking in a whiff of the delicious food. That’s when he understood what had happened. 

“It’s the tater!” he shouted, causing Margaret to jump.

Hurley knew then that the song “Mashed Potato Time” referred to the last days and the second coming. That was the message from the heavenly angel, Dee Dee Sharp. And the potato lady his girls had found was none other than the holy sacrament, the body of Christ. He pulled the mashed potato leftovers out of the fridge and danced around the kitchen. Hurley realized then that the chosen ones, the true Latter Day Saints who would join Jesus in the Mashed Potato Time, would have to eat from the sacred spud his wife had cooked. 

Frantically he called a few friends from church — telling them about the vision, the potato doll, and the coming. Few listened more than a minute. He couldn’t convince a single soul.

Hurley put the potatoes in the car and drove straight to Bishop Taylor’s house in Pocatello. He thought of clever ways he might trick the Bishop into having a bite of his wife’s cooking with the hopes of saving the community. In the end Hurley realized he had to be honest with the Bishop and let him choose of his own free will.

Interrupted from his supper, the Bishop answered the door and hesitatingly invited the young man inside. He bit his tongue and sat attentively while Hurley rattled on about a song on the radio, a potato lady, and ancient figures dancing on TV. He remembered well the boy’s apocalyptic rantings from years before, but had hoped he would’ve outgrown such nonsense by now. Just as Hurley was getting to the part about the dark-skinned, female Jesus, the Bishop could take no more.

“Listen to me, son. A true prophet, Nephi, said, ‘Satan seeketh that all men might be miserable like unto himself,’” the Bishop quoted. “And my boy, you are looking mighty miserable right now.”

The Bishop went on to tell Hurley about the dangers of demon-led visions. He also said that Satan was using Black people to destroy the agency of God’s children by enticing them with Rock and Roll music.

When Hurley saw there was little hope of convincing the church leader, he left a scoop of potatoes behind on a paper plate in case the unbelieving Bishop changed his mind. He then drove straight to Brock’s Department Store and, just as they were closing, purchased a forty-five RPM record of Dee Dee Sharp’s “Mashed Potato Time.”

On the drive home Hurley flipped on the radio, for unlike Bishop Taylor, he now knew that the Lord sometimes spoke through Black Rhythm and Blues singers. It was the first time Hurley let himself completely revel in the music that had formerly been his secret pleasure. 

That evening, while Hurley and his family danced to Dee Dee’s song and waited for the Black lady Jesus to arrive, John F. Kennedy gave a television address from the Oval Office of the “highest national urgency.” The president revealed to the American people evidence of Russian nuclear missiles in Cuba and spoke of how far the missiles could travel: all the way to Washington D.C. 

Many of Hurley’s fellow parishioners had watched the frightening speech on TV, and some of them, recalling their neighbor’s prophetic words, came to his house seeking help. The dozen or so church members that showed up at Hurley’s door that night were welcomed inside and invited to partake in mashed potatoes — both the food and the dance — while they waited for the Judgement. 

In the days that followed, with the world still standing and no sign of Jesus, word got around about the “Rock and Roll orgy” that had occurred at the Brennan home. In response, Elder Baumgarten, the other elders, counselors, and even some who ate and danced that night in Hurley’s house demanded the Brennans be excommunicated from the Mormon faith. A disciplinary council came to order soon thereafter, and when Hurley would not denounce his visions or actions, he and his family were disfellowshipped and told never to darken the door of a Mormon temple again. Bishop Taylor was the only high-ranking member who did not vote to expel the “false prophet.”

Unwilling to stay in the hostile environment, Hurley sold the farm and loaded his family and a few possessions into the pickup truck. They began driving south towards Northern Mexico, where Hurley had heard other Latter Day Saints, castouts like himself, had made a home. There, in the Sierra Madre Mountains amongst other exiles, Hurley testified and bore witness once again. While the Mormon transplants he encountered appreciated the stranger’s fervor for the last days, they did not welcome talk of a Black lady Jesus or believe it was proper to use pop music for prophetic practice. Hurley, also noticing that many in the group were practicing polygamy, didn’t feel comfortable staying there long.

Cast-outs once again, the Brennans left the American Mormon enclave with no direction and, even more devastating for Margaret and Hurley, no church affiliation. 

As they piled back into the Chevy, Hurley flipped the radio on, hoping to hear the Lord speak through one of his Rhythm and Blues messengers once again. But as they traveled deeper into Mexico, and farther from the “border blaster” stations that played American music, they found themselves completely immersed in Spanish language programming, particularly Conjunto and Norteño music stations.

 Margaret worried about the girls not having a home and being out of school so long. Hurley comforted her, explaining he was still seeing visions of the dark, female Christ in his dreams and sensed she was nearby. 

The girls picked up Spanish words and phrases quickly and often interpreted for their parents who were slower to catch on. In nearly every village they went through, Hurley had his daughters ask locals about a Black woman savior. They had little luck the first few days, but one afternoon, when they stopped at a roadside taco stand for lunch, the girls directed their father’s question to a short, stocky woman making tortillas. The woman smiled and spoke to the girls of La Morenita, “The Dear Dark One.” Excitedly, Hurley asked where they could find her. Mysteriously, the woman replied that the Santa Madre, La Morenita, was everywhere.

The Brennans continued traveling South, eagerly asking locals about Santa Madre. Eventually they were told of a place called Tepeyac, a hillside north of Mexico City, where they would find La Morenita. 

When they arrived in Tepeyac, they followed pilgrims to the Basilica of Guadalupe. There the Brennans discovered many faithful devotees praying to a dark Virgin Mary. Amongst the people rubbing rosaries, offering candlelight, and kneeling in prayer, Hurley met some who said that Santa Maria, La Morenita, was more than just the mother of Jesus. As one such devotee explained to Hurley’s daughters, “How can She be the mother of God, and not be the mother of everything?”

When Hurley and Margaret indicated they were interested to hear more, the man, Jose, invited them to join himself and a small group of pilgrims at a camp nearby. The Americans shared their experiences and visions with Jose and his group and no one acted surprised, upset, or contrary. In fact, Jose said there were men and women in his own village who ate sacred plants and would then sing, dance, and have visions. They were called curanderos. 

Jose’s wife, known to everyone in the camp as Abuelita, called the Brennan girls to her. She touched their heads and felt their hands and played games with them. After a while, Abuelita told Jose that the girls had special gifts. She said that if the Americans wanted she would train them in the ways of Curanderismo, for Abuelita was herself endowed with special gifts. 

The Brennans followed Jose and Abuelita to their home — the mountain village Huautla de Jiménez in the Northern corner of the Southern state of Oaxaca — and in that beautiful and welcoming place, the Americans made a home as well. Hurley helped with farming and taught everyone the Mashed Potato dance. Soon, “Baile de Papas,” as they called it, blended in with other ritual dances and became part of the traditional Mazatec autumn harvest ceremony. Margaret became close with Abuelita and the other wise women of the area. Clara and Debbie were fully initiated into the Mazatec tradition and became highly-sought-after curanderas in their own right when they were grown.

As the years went on, Hurley occasionally ate sacred plants with the Mazatec curanderos, and while he continued to have visions for the rest of his life, he stopped speaking of the “last days” until his own last day, when, on his deathbed, he called out to Margaret, “It’s Mashed Potato Time.”

There are still a few old-timers around Southeastern Idaho who remember dancing all night in the Brennans’ living room on October 22nd, 1962. 

No one has dug up a potato lady since the Brennans left. 


Jake La Botz is a touring musician and meditation teacher. His songs, and sometimes acting, have been featured in film and television, including True DetectiveShamelessRambo and many more. La Botz’s fiction has recently appeared or is forthcoming in Metonym, The Museum of Americana, and In Parentheses. www.jakelabotz.com.

and the woman who sold them wore a thick sweater
buttoned in the middle of 90 degree heat.
But we didn’t notice, reaching for the salt shaker
on the counter then opening our mouths wide to the boiled
and baked dough, once a gold field of grain
now enclosing cream cheese pinked by lox.
We sucked the dough before it stuck
to the roof of the mouth,
then ran back on streets wide enough
to nourish birches planted before foundations
were metered and bricks laid.
The heat always stayed, metal to touch. The earth welcomed us
squawking raw and sweet
from finches overhead.
Our cousins said to us, You have no accent
at these Jersey reunions with great aunts and uncles
who left Poland and the Ukraine. Like Tessie
who in her Queens apartment stayed up until 3 a.m. baking rugelach
and in an upstate cabin each summer served us kasha varnishkas
loaded with butter. I knew her sisters sold
their wedding rings to bring her over.
Yet for us the war had been replaced by Hogan’s Heroes,
the same way a remnant onion
on a sesame bagel called
backwards, the same way we didn’t consider
the bagel woman
and how her accent
betrayed everything she escaped.


Laurel Benjamin is a San Francisco Bay Area native, where she invented a secret language with her brother. She has work forthcoming or published in Lily Poetry Review, Pirene’s Fountain, The Shore, Mom Egg Review, Sheila-Na-Gig, Sky Island Journal, South Florida Poetry Journal, among others. Her work has been nominated for a Pushcart Prize and Best of the Net. Affiliated with the Bay Area Women’s Poetry Salon and Ekphrastic Writers, she holds an MFA from Mills College. She is a reader for Common Ground Review and has featured in the Lily Poetry Salon.

At a time like this
smoke drifts across the road
a few bars of harmonica
flit through the gusts of conversation.

You are no longer alive.

A very young waiter
serves me, proudly, a slice of pie.

This is a small celebration
of our rediscovered love
of your face looking up
gaunt and old from the pillow.

You always liked your pie.

How handsome you grew as the moment neared!
– the moment when something in you decided
it was time to give up on breath.

Old and yet young, vulnerable
haggard – debonair –
at last your face held all of you:
we couldn’t look away.

The conversations eddy in here;
the lemon aftertaste of the pie grows sour –
the flavour of mortality.

You made and marred me;
you muddled along, as we all do
and today, lying cold
waiting for the fire
still you lead the way.


Kai Jensen was born in Philadelphia but moved with his family to New Zealand when he was five. He married an Australian, is now an Australian citizen, and lives and writes at Wallaga Lake, on the Far South Coast of New South Wales,with kangaroos in the garden. Kai’s poetry has appeared sporadically in Australasian literary journals including Landfall, Sport, PoetryNZ, TakaheSoutherly, Westerly and Overland, and also in Rattle.

What do you hunger for?
The you who answers to your name,
all 30 trillion human cells of you,
is also the you made of 39 trillion
bacteria, virus, and fungi microbes
–all enough of a who to influence
how you sleep, how you feel,
and what you want to eat.

Choose a dish for all
of your yous to enjoy, maybe
a brightly glazed ceramic plate
or hand turned wooden bowl
or the thrift store find you love.

Your salad’s base might be
greens or other vegetation.
Its body might include
grains, meats, fruits, more vegetables.
Its garnish might be seeds, nuts, herbs,
maybe something pickled for tang.

Dress it to unify everything,
the way your skin cleverly holds in
all the stick and goo you call you.
You might toss this with your hands
for a brief sensory thrill in this time
when thrills are expensive.

Or you might arrange your salad’s
ingredients in different zones
of your bowl, each forkful
choreography for your mouth to enjoy.
After all, you are eating fellow life forms
who themselves once enjoyed eating
sunshine or sunshine’s yield in the nearly
endless circle of life eating life eating life

that will end, on this planet, some
four billion years from now
so go ahead, toss on extra cheese
and hum a little tune as you do,
singing to all of your multitudes.


Laura Grace Weldon lives in a township too tiny for traffic lights where she works as a book editor, teaches writing workshops, and maxes out her library card. Laura served as Ohio’s 2019 Poet of the Year and is the author of four books. Learn more about Laura at lauragraceweldon.com 


Ann Calandro is a writer, artist, and classical piano student. Her work appears or is forthcoming in various print and online literary journals, and her artwork has been exhibited and published. She has a master’s degree in English from Washington University in St. Louis. See more artwork at ann-calandro.pixels.com