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"Whitman Cooks" Poetry Contest- Deadline: June 30th, 2011

Kamis, 19 Mei 2011 · Posted in

"Whitman Cooks" Poetry Contest- Deadline: June 30th, 2011

http://www.waltwhitman.org/component/eventlist/details/49

Wednesday, September 1, 2010 - Thursday, June 30, 2011

Calling All Poets and Chefs!

Cooking Up a Great Poem: "Whitman Cooks" Poetry Contest

Does the smell of cherry pie conjure up such sweet memories of holidays past that you are inspired to write a poem? If so, poets, chefs and restaurants should all consider entering the Whitman Cooks poetry contest. Walt Whitman Birthplace Association is embarking on a historic and artistic fund raising journey. They are spearheading a fundraiser to produce Whitman Cooks, a national cookbook / poetry anthology comprised of poems & recipes that resonate together.
Walt Whitman Birthplace Association is seeking poems about food with recipes to accompany them, for a cookbook anthology to be published in 2011. In addition, all poems submitted (only the poems) will be entered into a poetry contest awarding cash prizes!
First place $150.00! Second place $75.00! Third place, $50.00!
The reading fee is $10.00 for three poems with their accompanied recipes. Each additional poem and recipe is $5.00. Submissions will be accepted beginning September 1, 2010 through June 30, 2011. All proceeds will be used to continue the legacy of the Walt Whitman Birthplace. Cookbook / poetry anthology contest winners will receive cash prizes as indicated; those selected for the anthology will receive an author's copy.

Guidelines for Entry:

Poets:

Poetry theme is about food, food crops, or any aspect regarding the topic.
Poem must resonate with the recipe, be original, written by the poet, and reach for some deeper universal message.
Poem must not exceed 32 lines.
Font: Times New Roman, 12 pt.
Previously published poems may be submitted provided you own the rights. Please submit acknowledgement with your submission.

Chefs & Restaurants:

Recipe must be original, created by the chef / chef's family or restaurant.
Recipe must resonate with the poem.
Poem may be written by the chef or a poet-collaborator who has given permission to submit the poem. Previously published poems may be submitted provided you own the rights.

Recipe:

A recipe must accompany each poem. The recipe must be original, created by the poet or the chef. It may also be a family or friend's recipe.

Recipe should not exceed 32 lines.
Font: Times New Roman, 12 pt.
In the upper right hand corner note its category: appetizer, vegetable, entrée, desert or miscellaneous.
Below the recipe title, include a brief note on its history, if you have one. For example: My Aunt Gladys entered this pie crust into the 1857 Iowa State Fair. She won first place.
Give your recipe a title, for example: "Preacher's Pie" or " Crazy Pudding."
List Ingredients in the order they are placed into the recipe.
Below the ingredients, give clear instructions on how to prepare the dish; be sure to include oven temperatures and baking time, if applicable.
Spell out measurements, for example: 1 Tablespoon cloves, 1/2 teaspoon salt, 1/4 teaspoon white pepper.
Staple poem and recipe together. Indicate your name, address, phone number, and e-mail address on both poem and recipe.
As this is a blind contest, prepare another identical set, leave off all identifying information (example: name; address; phone number; e-mail) staple poem and recipe together.
Include a brief bio along with the titles of your poems and recipes on a separate sheet of paper.
Attach check for $10.00 (for up to three poems with their accompanied recipes) made out to the Walt Whitman Birthplace Association. Each poem/recipe combination after the initial entry fee is $5.00.

Note: This call for poems and recipes for the poetry cookbook anthology is a competition with no guarantee that submissions will be published.

Send submissions to:
Walt Whitman Birthplace Association
Attention: Poetry-Cookbook Editors
246 Old Walt Whitman Road
West Hills, New York 11746

For questions, e-mail gladpoet(at)aol.com or call 631-588-6595 begin_of_the_skype_highlighting              631-588-6595      end_of_the_skype_highlighting

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