Date
Wed April 13, 2011
Poets in Profile: Daryl Hine
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Poetry, Pasta and Prosecco: An Interview with Molly Peacock
Submitted by Nadika on July 6, 2010 - 12:17pm
In an exciting new set of interviews, Open Book talks with the poets and moderators of Poetry, Prosecco & Pasta, a three-part intimate dinner series featuring moderated conversations with poets Molly Peacock, Erín Moure and Daniel David Moses. First up is poet Molly Peacock, author of The Second Blush, whose dinner and discussion takes place at Grano Ristorante on Thursday, July 8. The night will be moderated by Olive Senior. Open Book: Toronto:If you could have a dinner party with five people, living or dead, famous or not, who would they be? Why? Molly Peacock:Sorry, I couldn't invite just five: My dinner party would all be composed of dead artists, writers, and poets -- plus two living people, me and my husband, Mike Groden. They'd all be there, the dead raised up into a SECOND BLUSH of living, and my husband and I in our SECOND BLUSH marriage. First I'd invite Mrs. Delany, the fabulous 18th century collage artist I've just written a book about. I' d ask her to bring both her recipe for orange pudding and her husband the 18th century poet and cleric Dean Delany. Then I'd invite the dead Irish novelist Elizabeth Bowen, who would tell Irish ghost stories, the dead American novelist and food writer Laurie Colwin who's recipe for beet pasta I've been using for decades, the dead English novelist, Barbara Pym, to supply dry wit, the dead British poet Philip Larkin, friend of Pym, whom I admire, but who would probably drink too much (Pym could reign him in). Then I'd invite the recently dead Canadian poet Margaret Avison to cast her gimlet eye on us all, and the dead Canadian/American poet Elizabeth Bishop. We'll have to keep her away from too much Prosecco. Oh, I think I'd have to have Li'Ching Chao, the tenth century Chinese poet, and her husband, a scholar. Where is this party going?!!! Well, they'll have love Grano. And maybe Olive Senior could interview them too. OBT:What is your favourite Toronto restaurant? MP:Grano, of course! OBT:What elements would your ideal dinner entail (ie. Perfect company, favourite food, ideal setting)? MP:Well, first off all, there has to be pasta and prosecco! In the glasses of prosecco, some raspberries, just to give the drinks some SECOND BLUSH. Then poetry lovers and gossips. Gossips make for great dinner parties. And food that has a clean, natural, feel. Not all glommed up in sauces. Poetry makes the sauce. And last of all we must have artichokes, because there are two fabulous artichokes on the cover of THE SECOND BLUSH. OBT:Name one food that describes Toronto to you and why. MP:Peaches and cream corn coming in by the bushelsful at the North Farmer's Market at the St. Lawrence Market. Toronto, for me, is a summer city. OBT:What is your ideal writing environment? MP:My bed. OBT:How well can you cook? MP:I'm not bad, if I have great ingredients, which I buy at the St. Lawrence Market (I live next door). OBT:Tell us about the poems you'll be reading at Poetry, Prosecco & Pasta. MP:I'll be reading some love poems from THE SECOND BLUSH, published by McClelland and Stewart.
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