Skip to content
  • The poetry of job loss

    One more note on “luminous” as a poetry cliché: I would like to plead special exemption for Edward Lear, who wins my prize for the best use of luminous in a poem title: The Dong With the Luminous Nose.

    A little more comment on Canada House, from the Guardian. I’ve been thinking about why I feel it so personally? Not only are the cuts harmful to the eternally under-funded world of Canadian culture, and not only is it tiresome to see what appears to be yet another new government thinking cultural funding is a conveniently disposable column in the spreadsheet – when as the Guardian article demonstrates, it benefits Canada’s cultural reputation in ways that go beyond the simply fiscal. But firing people to save money is also just a bad thing for those left behind, forced to try to do more with less, after having just witnessed the disposal of their colleagues.

    I was really struck by a CBC Sunday Edition interview with Henry Mintzberg a couple of months ago. He talked about how the heads of organizations are axing not just people but corporate culture and corporate loyalty when they impose economic efficiency without regard for the long term health of the organization. While the big guys cycle through the corporate stratosphere collecting their multi-figure salaries and fiscal incentives, those beneath them are left picking up the pieces and selling themselves on to the highest bidder, because rounds of cost-cutting firings have taught them their experience and their knowledge of their organizations are no longer valued.

    When you lose your job, you will be appalled by the swiftness with which a judgment can be made between your years of company-specific experience and skills on the one hand, and your salary on the other. More than that, you discover the obscene vocabulary that has been invented to mask the cruelty and destructiveness of the process. I actually heard someone remark – after the first unannounced round of firings in our company – that it had been a necessary and positive move, because it had eliminated “deadwood”. This person had actually hired some of the people who lost their jobs, after a dozen years of service or more. That remark showed me in a single sentence how the company I joined had ceased to be.


    Call them
    deadwood, downsized or first ones out;
    right-sized, rationalized and repositioned;
    call them someone we used to work with,
    yesterday’s friends bent over their desks
    filling shopping bags with coffee mugs
    and office tat.

    Computer screens gone blind, they are
    erased already from the network, relieved
    of their keys and shown the exit: dehired,
    excessed, and made redundant…
    from Survivors, in Cartography)

    All fired up now? Canadian poet-workers might like to check out the poetry competition at Living Work.

  • Hail to the Queen

    From the incomparable 1955 edition of the Good Housekeeping Cookbook – its pages starting to scallop at the edges, spine restored long ago with silver duct tape – and with a little customization, one of my mother’s triumphs: Queen of Puddings.

    For pudding:
    1 qt. milk
    2 cups 2‑day old bread in 1/2 inch cubes
    1/2 cup raisins, plumped in hot tea, sherry or spiced water for half an hour
    2 eggs plus 2 yolks
    1/4 cup granulated sugar
    1/2 tsp salt
    1/4 tsp nutmeg
    1 tbsp vanilla
    4 tbsp melted butter/margarine
    For topping:
    2 egg whites
    1/4 cup sugar
    1/3 cup blackcurrant or other fruit jelly

    • Heat oven to 350f. Grease 1‑1/2 quart casserole. In double boiler, heat milk until tiny bubbles appear around edges. Remove from heat; stir in bread cubes; set aside.
    • Break 2 eggs and 2 yolks into casserole; beat lightly with fork. Stir in 1/4 cup sugar, salt, nutmeg, vanilla, melted butter then fold in bread/milk mixture.
    • Set casserole in baking pan and place it in the oven. Fill the pan with warm water to 1 inch from top of casserole.
    • Bake, uncovered, 34‑50 minutes. Remove from oven.
    • Beat the egg whites until they form peaks; slowly add 1/4 cup sugar, beating till stiff.
    • Spread the jelly on the top of the pudding and then heap the beaten whites on top of that.
      Bake in pan of warm water 12‑15 minutes more, until the meringue is golden. Serve warm or cold.
    • Alternatively, heap the beaten whites/sugar directly on the pudding, leaving impressions in each serving. When you serve the pudding, put a dab of jelly in each impression.

    I do not know of any poems already written about or featuring bread pudding, let alone queen of puddings, but if you try this recipe it may drive you to verse. The blessed Delia (I’ve just read that she baked the very cake seen on the cover of the Rolling Stones album Let It Bleed!) makes a version in individual ramekins, which is worth looking at if only to see how beautiful a dish it is.

  • Lady Sara

    A year ago this week we lost our lovely Sara: Australian Shepherdess extraordinaire, aged 16.

    …your gaze could cure
    multitudes, the silk of your head
    soothe any worry.
    You teach us to taste
    each morning as if it’s our first.

    And day after day you lie
    near my feet, dreaming and fixed
    on some distant thing that is, at last,
    outrunning you.

    Last night we went to Alix Goolden Hall to see/hear a Ballet BC performance of the impossibly lovely Stabat Mater by Pergolesi . I hadn’t realised till I was home reading my cd liner notes that Pergolesi died at 26, and this was possibly his last composition. Quite a finale. In the recording I have, a countertenor, Michael Chance, sings the alto which is extraordinary, and it was recorded at Church of St Jude-on-the-Hill, Hampstead (London) by The King’s Consort, who play period instruments. “Forty minutes of undiluted peace” said one of the Amazon reviewers.

    Off to dine with the relatives tonight, and I’m bringing dessert. Thank you Delia Smith (and my apple tree) for Baked Apple and Almond Pudding.

Book cover of Rhona McAdam's book Larder with still life painting of lemons and lemon branches with blossoms in a ceramic bowl. One of the lemons has a beed on it.

“…A beautiful, filling collection, Larder is a set of poems to read at the change of the seasons, to appreciate alongside a good meal, and to remind yourself of the beauty in everything, even the things you may not appreciate before opening McAdam’s collection….”

Alison Manley

Rhona McAdam is a writer, poet, editor, and Registered Holistic Nutritionist with a Master’s in Food Culture from Italy and a deep-rooted passion for ecology and urban agriculture. Her work spans corporate and technical writing to poetry and creative nonfiction, often exploring the vital links between what we eat and how we live. Based in Victoria, BC, and available via Zoom, Rhona is always open to new writing commissions, readings, or workshops on nutrition and the culinary arts.