As they say in the current parlance, it’s been a minute. Last summer, after the writing intensive I was part of wrapped up, I just felt a need to stop. Stop pushing, stop trying so hard. Just be quiet and see what happens.
And quite a bit happened. I earned my Level 1 comprehensive teacher certification from Peak Pilates. In the interest of diversifying my skill set, I also got a certification from POP Pilates. (So much for doing less . . .) In February, I started teaching Pilates part-time on the regular. And the biggest change is that my partner and I decided to leave Austin and move to St. Louis, Missouri. As of this writing, I’ll only be in town for about six more weeks, and I’m doing my best to soak up everything I love about Texas.
While I was excited to focus on my movement practice after spending so much time on writing, and while I am also looking forward to a new city, my poetry life had gotten a little stagnant. I was still writing, submitting, and publishing haiku, and became an active member of the Austin Haiku Study Group. But I was looking for more.
About a month ago, my waiting paid off. I got the idea for a new project: The Culinary Saijiki. As most people who read this blog probably know, I’m a big fan of food (eating more so than cooking). I’m also interested in the ways in which English-language haiku practitioners approach the seasons in their haiku practice. I realized that food is one way in which people can connect to the seasons, and decided I wanted to go deeper into exploring that connection. I launched the first blog post earlier in April. (I planned to announce it here that same week, but hey . . . I’m moving and wrapping up the semester. Things are a bit hectic.)
In addition to the blog, I’ve also decided to start a companion podcast, where I talk to haiku practitioners about the ways in which food shows up in their work. I’m already in the process of sorting out my first guests, but I’d love to hear from the rest of the haiku community. If you are a haiku poet, or know a haiku poet, who might like to have a conversation with me, the Join the Conversation page has the information you need to get started. The podcast launches in June, and I’d love to have a few conversations recorded in advance so I can sustain momentum in the midst of my big move.
I’m excited for this new facet of my creative life. I still prefer to keep this site more general, so I’ll only crosspost when I have major announcements. If you want to stay updated, head over to The Culinary Saijiki and subscribe!