The following interview is part four of a seven-part series of conversations with BC poets which I released between January and April 2022. All eight interviews were originally posted at ReadLocalBC.ca. This was the third year of my collaboration with Read Local BC (you can read the 2019 interviews here, the 2020 interviews here, and the 2021 interviews here).
Ghazal for Heirloom Family Recipes - Isabella WangMy grandmother taught me five different ways to deflesh a bitter gourd,how to scrape off the residue left from seeds so it would taste less bitter.Recipe for old-fashioned liquor: Replace the sugar cube with elderberries.In an ice-filled mixing glass, stir bourbon, St. Germain and bitters.The best coffee was served to me by a young woman at the Ethiopian café—it was sweet on its own, and permeated all the necessary tinges of bitterness.When you leave water in a cup for too long, it evaporates. Can’t saythe same about honey, but it’s beginning to clump. Tea leaves turn bitter.My grandfather died while eating crab and red wine—heart attack.This is a spell we are currently under, but I promise it won’t stay bitter.