47 SPOKE WAGON WHEEL

for JMG

hub spoke spoke spoke spoke spoke spoke
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SPRING WOULD BE GOOD

for JMG

I would like to stop coughing now
and for Spring to arrive. Spring
would be good. A cough free Spring.
Imagine never coughing. Never
blowing a dandelion clock clean
or never going to the beach.

I think it will rain some more
then it might snow. Then hail.
This is Spring coming on like a roll
of thunder. The sand raked with waves.
All that winter is in your West
and you are waking up like a Limpet.

THEY EAT HORSES, DON'T THEY?

or THE NEIGH-SAYERS
or MR. ED BURGERS
or HORSE SHIT 

for TC, SJ and JM-G

1. 

Horse meat is the culinary name for meat
cut from a horse. It is a major meat

in only a few countries, but it forms
a significant part of the culinary traditions

of others. It is slightly sweet, tender, low in fat
and high in protein. In the late Paleolithic era

wild horses formed an important source of food.
Horse meat was also eaten as part of Germanic

pagan religious ceremonies in northern Europe
particularly associated with the worship of Odin

2.

France dates its taste for horse meat
to the Revolution. Just as hairdressers and tailors

set themselves up to serve commoners, the horses
maintained by aristocracy as a sign of prestige

ended up alleviating the hunger of the lower classes.
It was during the Napoleonic campaigns

when the surgeon-in-chief of Napoleon's grand army,
Dominique-Jean Larrey, served horse as a soup.

In Aspern–Essling, cut from the supply lines,
the cavalry used the horses' breastplates  

as cooking pots and gunpowder as seasoning.
In 1866 the French government legalised horse meat.

3.

It is a taboo in some English speaking countries.
It is a taboo amongst the Romani people and in Brazil.

Horse meat is not generally eaten in Spain (except in the North)
Horse meat is forbidden by Jewish dietary laws.

In the past horse meat has been eaten by Persians, Turks, Hanafi and Tartars,
but it has never been eaten in the Maghreb.

Popes Gregory III and Zachary instructed Saint Boniface
to forbid the eating of horsemeat to those he converted.

Despite the Anglophone taboo, horse meat was eaten in Britain,
especially in Yorkshire, until the 1930's and in times of post-war shortage.

4.

Beef (63%), Onion (10%), 
Wheat Flour, Water, Beef Fat,
Soya Protein Isolate, Salt,
Onion Powder, Yeast, Sugar, Barley Malt Extract,
Garlic Powder, White Pepper Extract,
Celery Extract, Onion Extract. Horse.

SOME THINGS I HAD, NEVER KNEW, NEVER HAD

for J M-G

I gave him the best ten years I'd ever have
in me. Thought he'd be gone in five,
but he kept at it like a metronome.
The headboard knocking on the guest room wall
told no lie. Every night he'd slither in
beside me. A butterknife of cold skin
and a papery skeleton that still hungered.
He never stopped with that, right up
to the last like a lovesick teen.
Mostly I'd lie patient as a corpse. I never
told him I loved him. I never loved him
more than money. I lived a decade
just to feel it. So, if you think my story's crass,
imagine yourself, ten year worth of nights
counting the colours in the ceiling pattern
on your back, imagining things you never knew
you'd had. Tell me, could you imagine that?

FRUIT LIFE

for J M–G

I was an ugli fruit. I was a miracle berry.
I was a banana. I became a watermelon.
If the gooseberries are bitching, I become
a grape, a satsuma or an orange, a pear.

When my mother asks why, I reply plum
and kumquat. A punnet of strawberries,
blackberries bursting from thorns.
These are my fruit lies, my pineapples

on the window sill, shouldered by Lemon
Zest Morning Fresh and scouring pads.
I am a mango, a kiwi, a papaya, tomatoes
and you will not juice me until I am ripe. 



This poem was commissioned for charity. You too can commission here
http://www.justgiving.com/Gavin-Hudson1

MEAT JOY

for JM–G

Leopold Bloom ate with relish the inner organs of beasts and fowls
— James Joyce

The gizzards of chickens
are suckled with frenzied
slurps and the bones
are marrowed by tongues
that probe the insides
for gelatinous globs of fat.

Teeth that bit femurs
and ribs and tibias
are gnawing on ulnas
and clavicles, stripping
the flesh from the scraps
to be tossed to the pigs.

Chewing on claws
for the knuckle-meat,
an ecstasy of gristle
and skin that sticks
in teeth like gum
and spills down chins.